- Recipes featured in Island of Promise – Click on the recipe’s title to print.
- Chocolate Chip Cookies: Country of Origin, Italy
(Makes about 5 dozen cookies)
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups Nestlé Toll House Semi-Sweet Chocolate Morsels
1 cup chopped nuts
Preheat oven to 375°F.
Combine flour, baking soda, and salt in small bowl. Beat butter, granulated sugar, brown sugar, and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.
Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
Pan Cookie Variation
Preheat oven to 350° F. Grease 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Makes 4 dozen bars.
Slice and Bake Cookie Variation
Prepare dough as above. Divide in half; wrap in waxed paper. Refrigerate for 1 hour or until firm. Shape each half into 15-inch log; wrap in wax paper. Refrigerate for 30 minutes.
Preheat oven to 375° F. Cut into 1/2-inch-thick slices; place on ungreased baking sheets. Bake for 8 to 10 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Makes about 5 dozen cookies.
( yields 4 servings)
1 lb shrimp , fresh, uncooked, shelled and deveined
1 lb fresh scallops, uncooked
5 tomatoes, medium size, fresh, chopped into large cubes
1 cup spinach cooked 5 garlic cloves , minced
4 tablespoons butter
1 tablespoon olive oil
1/4 teaspoon salt
1/2 teaspoon crushed red pepper or more
1/4 teaspoon paprika
10 oz fettuccine pasta
1/2 cup Parmesan cheese grated, for serving
Heat a large skillet on medium-high heat, add 1 tablespoon butter and 1 tablespoon olive oil until melted. Add fresh shrimp, scallops, and half the minced garlic. Feel free to use other seafood to your liking. Make sure seafood is not crowded.
Cook for 1 minute on one side until pink on that side. While it’s cooking, generously sprinkle paprika and salt over uncooked side of the shrimp. Flip the shrimp over and cook for another 1 or 2 minutes until pink on the other side. To the skillet with shrimp, add chopped fresh tomatoes, cooked spinach, and remaining amount of minced garlic.
Add 1/2 teaspoon crushed red pepper (or more). Mix everything well, remove from heat while you cook pasta. In the mean time cook pasta according to package instructions. Drain and rinse with cold water to prevent pasta from cooking and getting mushy. Add pasta to the skillet with shrimp and vegetables with 1 or 2 tablespoons of butter.
Add freshly squeezed lemon juice (depending on the juiciness of your lemon, it could be 1/4 of small lemon or 1/2 lemon). Don’t add too much lemon juice. Season with salt and more crushed red pepper. Warm it up on medium heat until shrimp is cooked through, and all ingredients are heated through. To serve, top with grated Parmesan cheese.
2 tablespoons olive oil
1 tablespoon paprika
2 teaspoons oregano
Salt and pepper to taste
2 pounds skinless, boneless chicken breasts, cut into 2 inch pieces
2 tablespoons olive oil, divided
3 cloves garlic, crushed
1 teaspoon crushed red pepper flakes
2 cups uncooked short-grain white rice
1 pinch saffron threads
1 Bay Leaf
1/2 bunch Italian flat leaf parsley, chopped
1 quart chicken stock
2 lemons, zested
2 tablespoons olive oil
1 spanish onion, chopped
1 red bell pepper chopped
1 pound chorizo sausage, casings removed and crumbled
1 lb shrimp, peeled and deveined
- In a medium bowl, mix together 2 tablespoons olive oil, paprika, oregano, and salt and pepper. Stir in chicken pieces to coat. Cover, and refrigerate.
- Heat 2 tablespoons olive oil in a large skillet or paella pan over medium heat. Stir in garlic, red pepper flakes, and rice. Cook, stirring, to coat rice with oil, about 3 minutes. Stir in saffron threads, bay leaf, parsley, chicken stock, and lemon zest. Bring to a boil, cover, and reduce heat to medium low. Simmer 20 minutes.
- Meanwhile, heat 2 tablespoons olive oil in a separate skillet over medium heat. Stir in marinated chicken and onion; cook 5 minutes. Stir in bell pepper and sausage; cook 5 minutes. Stir in shrimp; cook, turning the shrimp, until both sides are pink.
- Spread rice mixture onto a serving tray. Top with meat and seafood mixture.
Prep Time: 35 mins
Cook Time: 1 hr 15 mins
Lasagna: 9 regular lasagna noodles (or noboil noodles)
1 lb mozzarella cheese
shredded 8 oz Parmesan cheese
shredded Red Sauce:
1/2 lb ground beef
1/2 lb ground Italian sausage
1 Tablespoon olive oil
4 cloves garlic
minced 1/2 large onion , chopped
1 1/2 cups fresh spinach
1/2 red or green bell pepper , chopped
16 oz tomato sauce
6 oz tomato paste
14.5 oz can diced tomatoes
2 teaspoons Italian seasoning
salt and pepper , to taste
.75 oz container fresh basil , finely chopped (about 1015 leaves)
White Sauce (béchamel sauce):
4 Tablespoons butte
1/4 cup all-purpose flour
2 1/2 cups milk
salt and pepper, to taste
Instructions Make the Red Sauce: (Can be made in advance). 1. In a large skillet, brown the ground beef and sausage over mediumhigh heat, breaking the meat apart to pieces with a wooden spoon. When cooked through, remove the grease.
- 2. Add meat to a food processor and pulse just 34 times until it’s broken up into very small pieces. Remove to a bowl.
- In the same skillet over medium high heat, add olive oil. When oil is hot, add the garlic, stirring constantly for 30 seconds.
- 4. Add the onion, spinach and bell pepper. Continue cooking on mediumhigh heat until the vegetables are softened –about 23 minutes.
- 5. Remove from heat and transfer them to the same food processor. Pulse several times until they are nearly pureed.
- 6. Return mixture to the skillet and add the tomato sauce and tomato paste and stir to combine. Add the diced tomatoes, Italian seasoning, and salt and pepper to taste. Stir.
- Cover and allow the sauce to simmer for about 20 to 30 minutes on low, stirring. 8. Right before using the red sauce in the lasagna, stir in the reserved crumbled ground beef and sausage, and chopped basil.
- While the red sauce simmers boil the lasagna noodles for half the time suggested on the box. Drain into large colander and sprinkle them with a tiny bit of olive oil to keep them from sticking together. (You can skip this step if you are using noboil noodles).
For the White Sauce: (Can be made in advance).
- Add the butter to a medium size saucepan or large skillet. Over medium heat. Once it melts, add the flour, stirring constantly to combine 2 minutes.
- Gradually add in the milk, whisking until smooth. Season with salt and pepper.
- Cook over medium heat, whisking often so it doesn’t burn on the bottom, until it thickens
- 1. Preheat the oven to 350 degrees. Lightly grease a 9X13inch baking pan with cooking spray. 2. Keep in mind that there will be 3 layers of lasagna, so mentally split the sauces into thirds as you layer them to make sure you have enough at the end). 3. Start by layering the bottom of your greased pan with 3 lasagna noodles. 4. Spread the red sauce over the noodles, followed by the white sauce, Parmesan and mozzarella cheeses, spreading all to the edges.
- 5. Top with another layer of noodles, then red sauce, white sauce, parmesan and mozzarella cheeses.
- 6. Add the final layer of noodles, then red sauce, white sauce and cheeses. 7. Bake for 30 minutes. Allow the lasagna to sit for 1520 minutes before serving.
Prep Time: 10 minutes
Cook Time: 20 minutes Servings: Yield: 6-8 servings
1 tablespoon extra-virgin olive oil
1 small yellow onion diced (about 3/4 cup)
2 pounds chopped butternut squash (about 6 heaping cups)
3 small carrots chopped (about 1 cup)
3-4 cups vegetable broth 2 cups apple cider or apple juice (do NOT use apple cider vinegar)
1/2 teaspoon curry powder
1/4 teaspoon cinnamon dash of nutmeg
1/2 cup pumpkin puree
2 tablespoons butter
2 ounces low-fat (neufchatel) cream cheese
1 tablespoon brown sugar
Salt to taste
heavy cream, optional
DIRECTIONS: In a large pot, heat oil over medium-high heat. Add onions and saute until translucent, stirring frequently. Add squash, carrots, vegetable broth, apple cider and spices. Bring to a boil, reduce to simmer and simmer for 10-15 minutes or until squash and carrots are soft. Remove from heat and add pumpkin puree, butter, cream cheese and brown sugar. Puree with a hand (stick) blender or in batches in a normal blender. Blend until very smooth. Taste soup and add salt as desired. You may also add extra brown sugar or honey to achieve a taste closer that of Panera’s. You can also add a little heavy cream if you want a more decadent soup. If desired, add more vegetable broth to thin soup. Return to burner over medium-low heat if needed to heat the soup back up and then serve immediately.
Note: If you want it to be just like Panera squash soup – add more brown sugar and/or honey to taste.
One can use most any type mix, but Dad prefers Hungry Jack Pancake Mix. The amount depends on how many oysters, but be sure to have enough to coat every oyster. Do not dry the oysters. Leave them in their own juices so they will be good and wet, and so the mix will stick to them.
In a wide, shallow bowl, stir the pancake mix with a small amount of salt and pepper, a sprinkle of Old Bay, and a spoonful of sugar. Cut large oysters in half so they cook faster and will not be soggy.
It’s important to make sure the oil is deep enough to cover the oysters. A deep fryer is great and will take care of that. Another very important step is to make sure the oil is very hot so the oysters will cook quickly and be crispy. DO NOT let the breaded oysters to sit in warm grease; make sure it’s hot! Cook the oysters until they are a deep, golden brown.
As each batch finishes cooking, let them sit on paper towels to absorb some of the grease as you continue to cook the rest. When they are all done, put the entire plate in the microwave for one full minute before putting them on the table to ensure that they are all hot.
freshly grated black pepper
Splash of dry white wine (about 1/2 cup)
Sumac or paprika
1 leek washed well and sliced into rounds
1 head fennel, fronds included, sliced lengthways and chopped
1 parsnip, peeled and coarsely chopped
1 sweet potato or yam with skin on, coarsely chopped
3 potatoes with their skin on, coarsely chopped
1 head garlic–cloves separated, peeled, and bruised
1 whole roasted chicken (about 1lb per person)
1 bunch fresh thyme, washed
Pull leaves off 5 stems 2 lemons–1 quartered and 1 sliced thinly into rounds
Preheat oven to 350 F or 180 C. Find the right sized roasting pan. This mostly depends on the amount of vegetables you want to use. In this recipe I have included a lot, so if you stick to my general list, you will need a pretty large roasting pan. It doesn’t have to be very deep though. Two inches is probably enough, but the deeper your pan, the safer you’ll be from oven spills. Rinse the chicken under cool tap water. With a paring knife in hand, give the chicken a “once over” and pluck any larger feathers. (Don’t worry about the very small ones.)
Stuff the quartered lemon, about half the bunch of thyme, and half of the garlic cloves inside the cavity of the chicken. Place the chicken into the center of the pan, legs and breast down. Throw on the separated thyme leaves and chopped fennel fronds. Sprinkle on the salt and pepper. Drizzle the olive oil. (If this seems too scary you can relax yourself by mixing all those ingredients first and making a little rubbing mixture.) Then, rub that chicken all over. Dig into every crevice, fold, and crease. Herbs everywhere, please! Toss all the vegetables, the lemon slices, and the leftover garlic cloves with some salt, olive oil, and 4 or 5 sprigs of the thyme.
You can also use the naked sprigs here (if you haven’t already tossed them). Place the vegetable mixture around the chicken in a single layer. Press a couple of the lemon slices against the chicken. Sprinkle some sumac or paprika over the chicken’s skin. Place uncovered in your hot oven for an hour. After about 30 minutes take out the tray, move around the vegetables and pour the wine over the chicken. It’s easy to know when the veggies are done, but here’s how you test if your chook is cooked: If you have a meat thermometer, insert it into the fattiest part of the thigh, 180 F is certainly done.
If you don’t have a meat thermometer, insert a fork into the thigh. It should go in with ease and the juices should run clear. If you’re really not sure, you can always cut somewhere in the thigh-it’s okay if the flesh nearest to the bones is still a little pink, it’s more about the texture-it shouldn’t feel rubbery anymore. But every oven is different so for the first time, keep an eye out and use your nose because before you know it, your home will be filled with the delicious aroma of a freshly roasted chicken.
1 1/2 pounds small black turtle beans
1/2 pound Brazilian dried beef or beef jerky
1 ham hock
1 pound pork ribs
1 pound smoked chorizo or other spicy smoked sausage
1 pound beef sirloin or smoked pork loin
1/2 pound slab smoked bacon
1/2 pound smoked pig or beef tongue (optional)
1 bay leaf
1/4 cup vegetable oil
2 onions, finely chopped
3 cloves garlic, mashed
1/3 cup chopped parsley
1 1/2 teaspoons cumin
Salt and pepper to taste
Soak the beans overnight in cold water.
In a separate bowl, soak the beef jerky overnight, changing the water two or three times.Place the beans in a large pot and cover with water.Add the dried beef and ham hock.
Simmer for 2 hours or until the beans are cooked but firm.Remove the ham hock and discard.Add the ribs, chorizo, sirloin or pork loin, bacon and smoked pig or tongue, if desired, and the bay leafto the beans and simmer for 30 minutes, adding hot water if necessary to maintain an inch of water over the beans.
Heat the oil in a skillet and cook the onions and garlic until soft and golden. Add the parsley, and season with the cumin and salt and pepper to taste.Add 3/4 cup of the bean mixture to the skillet and mash the beans with the onions.Add this mixture back to the beans and meat and simmer for 30 minutes more.Remove the meats from the beans and cut them into smaller pieces or thin slices.
Arrange the meats on a platter, grouped by type. Serve the beans in a separate bowl.
3 cups cubed Turkey or Chicken
1 cup sliced cooked carrots
1 cup cubed cooked potatoes
1 cup green peas, thawed
6 teaspoons butter or margarine
1/3 of a cup unsifted flour
2 tablespoons chicken flavor
1/4 teaspoon pepper
4 cups Borden Milk
2 ¼ cups biscuit mix
Preheat oven to 275. In a large sauce pan, stir margarine, flour, chicken flavor, and pepper. Over medium heat gradually add in milk, and stir until mixture thickens. Add remaining ingredients except biscuit mix ; mix well. Pour into 2 ½ quart baking dish. Prepare biscuit mix as the package directs for rolled biscuits. Roll out to cover dish; cut slashes in center of dough. Place on top of dish; crimp edges. Bake for 40 min or until golden brown. Serves 6
Salt, for rimming the glass (optional)
1 1/2 ounces tequila (blanco, 100 percent agave)
1 ounce freshly squeezed lime juice
1/2 ounce Cointreau (not Triple Sec)
If using salt, place in a shallow dish. Moisten the rim of a rocks glass with a dampened paper towel, then dip in salt.
Fill the glass with ice; add tequila, lime juice, and Cointreau; and stir a few times until chilled. Serve immediately.
2 cups sugar
1 cup brown sugar
3 cups flour
½ tsp baking powder
1 tsp baking soda
1 cup oil
2 cups pumpkin
1 tsp nutmeg
1 tsp cloves
1 tsp cinnamon
½ tsp salt
Blend sugars and oils together. Whip in eggs that have been beaten. Add pumpkin, then dry ingredients. Grease two pans and pre-heat oven to 350. Bake for 1 hr 15 minutes.
4 chicken drumsticks
- gfresh basil, chopped
1 tsp ginger powder
1 tsp garlic powder
2 tsp onion powder
1 tbsp oil
1 tsp salt
1 tsp black pepper
1 red bell pepper
2 garlic cloves
1 scotch bonnet pepper
1 stock cube
4 tsp olive oil
50 g basil
200 ml tomato passata
1 tsp brown sugar
1 tbsp paprika
Marinating the Chicken
- Whisk together the oil, garlic, ginger, onion powder, chopped basil, salt and pepper in a bowl. Transfer the marinade to a sealable plastic bag with the chicken and shake to combine. Refrigerate overnight or for up to 12 hours.
- When ready to cook, add 1 teaspoon of olive oil to a Dutch oven and when hot (but not smoking), fry the chicken on medium heat for 2 – 3 minutes per side to brown. Remove chicken from oven and set aside.
- Chop the tomatoes, onions, bell pepper and garlic into large chunks. Drizzle 3 teaspoons of olive oil and a sprinkle of salt over the vegetables and roast in oven at 200 degrees for 18 minutes.
- In a blender, add the roasted veggies, basil, scotch bonnet pepper and tomato passata. Blend to a smooth consistency.
- To the remaining oil in the dutch oven from frying the chicken, add the pureed vegetables and fry for 2 – 3 minutes on medium heat. Add a stock cube (and salt if needed – I don’t think it will be – but be guided by your palate) and paprika, turn the heat to low – medium and simmer covered for 30 minutes.
- Add the chicken to the sauce, cover and continue to simmer for another 45 minutes. Taste after 45 minutes and add a teaspoon of brown sugar if needed. Simmer covered for another 5 – 10 minutes.
- Serve with rice and steamed vegetables.
5 cups all-purpose flour
1 teaspoon salt
1 cup water
3 large eggs
1/2 cup butter, softened
4 medium potatoes, peeled and cubed
2 medium onions, chopped
2 tablespoons butter
5 ounces cream cheese, softened
1/2 teaspoon salt
1/2 teaspoon pepper
ADDITIONAL INGREDIENTS (for each serving):
1/4 cup chopped onion
1 tablespoon butter
Minced fresh parsley
In a food processor, combine flour and salt; cover and pulse to blend. Add water, eggs and butter; cover and pulse until dough forms a ball, adding an additional 1 to 2 tablespoons of water or flour if needed. Let rest, covered, 15 to 30 minutes.
Place potatoes in a large saucepan and cover with water. Bring to a boil over high heat. Reduce heat; cover and simmer 10-15 minutes or until tender. Meanwhile, in a large skillet over medium-high heat, saute onions in butter until tender; set aside.
Drain potatoes. Over very low heat, stir potatoes for 1-2 minutes or until steam has evaporated. Press through a potato ricer or strainer into a large bowl. Stir in cream cheese, salt, pepper and onion mixture; set aside.
Divide dough into four parts. On a lightly floured surface, roll one portion of dough to 1/8-in. thickness; cut with a floured 3-in. biscuit cutter. Place 2 teaspoons of filling in center of each circle. Moisten edges with water; fold in half and press edges to seal. Repeat with remaining dough and filling.
Bring a Dutch oven of water to a boil over high heat; add pierogies in batches. Reduce heat to a gentle simmer; cook for 1-2 minutes or until pierogies float to the top and are tender. Remove with a slotted spoon. In a large skillet, saute four pierogies and onion in butter until pierogies are lightly browned and heated through; sprinkle with parsley. Repeat with remaining pierogies.
Kanelbulle (Cinnamon Rolls), Country of Origin: Sweden
Prep Time: 40 min Cook Time: prep: 40 min. + rising bake: 20 min. + cooling
INGREDIENTS: 1 package (1/4 ounce) active dry yeast
1 cup warm whole milk (110° to 115°)
1/2 cup sugar
1/3 cup butter, melted
2 large eggs
1 teaspoon salt
4 to 4-1/2 cups all-purpose flour
3/4 cup packed brown sugar
2 tablespoons ground cinnamon
1/4 cup butter, melted, divided
1/2 cup butter, softened
1/4 cup cream cheese, softened
1/2 teaspoon vanilla extract
1/8 teaspoon salt
1-1/2 cups confectioners’ sugar
Dissolve yeast in warm milk In another bowl, combine sugar, butter, eggs, salt, yeast mixture and 2 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky). Turn dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes.
Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 1 hour. Mix brown sugar and cinnamon. Punch down dough; divide in half. On a lightly floured surface, roll one portion into an 11×8-in. rectangle. Brush with 2 tablespoons butter; sprinkle with half of the brown sugar mixture to within 1/2 in. of edges.
Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into eight slices; place in a greased 13×9-in. pan, cut side down. Cover with a kitchen towel. Repeat with remaining dough and filling. Let rise in a warm place until doubled, about 1 hour. Preheat oven to 350°.
Bake until golden brown, 20-25 minutes. Cool on wire racks. For frosting, beat butter, cream cheese, vanilla and salt until blended; gradually beat in confectioners’ sugar. Spread over tops. Refrigerate leftovers.
Yield: 16 rolls.
1/2 cup plus 1 tablespoon all-purpose flour, divided
1/2 teaspoon pepper, divided
1 beef top round steak (1-1/2 pounds), cut into thin strips
2 tablespoons canola oil
1 cup sliced fresh mushrooms
1 small onion, chopped
1 garlic clove, minced
1 can (14-1/2 ounces) reduced-sodium beef broth
1/2 teaspoon salt
1 cup (8 ounces) reduced-fat sour cream
Chopped fresh parsley, optional
Coarsely ground pepper, optional
3 cups cooked yolk-free noodles
Combine 1/2 cup flour and 1/4 teaspoon pepper in a large resealable plastic bag. Add beef, a few pieces at a time, and shake to coat.
In a large nonstick skillet, heat oil over medium-high heat. Cook beef in batches until no longer pink. Remove and keep warm. In same skillet, saute mushrooms and onion in drippings until tender. Add garlic; cook 1 minute longer.
Whisk remaining flour with broth until smooth; stir into skillet. Bring to a boil; cook and stir until thickened, about 2 minutes. Add beef, salt and remaining pepper. Stir in sour cream; heat through (do not boil). If desired, sprinkle with parsley and coarsely ground pepper. Serve with noodles.
Yield: 6 servings.
4 6 oz barramundi fillets, skin on or off, frozen
3 tablespoons extra virgin olive oil, plus more for drizzling
Kosher salt and freshly cracked black pepper, to taste
4 sprigs fresh rosemary, plus 2 teaspoons minced
1 medium shallot minced
1 tablespoon Dijon mustard
Preheat the oven to 275 degrees F. Remove barramundi fillets from their packaging and run under cold tap water for a few seconds to remove the thin protective coating of ice. Use paper towels to pat each fillet very dry. Slice one orange into thin rounds. Drizzle a little bit of olive oil on a baking sheet, then scatter the orange slices and rosemary sprigs all around. Place the barramundi fillets on top, then drizzle with a bit more olive oil and season both sides with salt and pepper. Bake for about 30-40 minutes, or until the flesh is opaque throughout (total time will depend on thickness).
While the fish roasts, make the vinaigrette. Combine the shallots, Dijon mustard, minced rosemary, salt and pepper in a bowl. Use a microplane grater to finely zest one orange, then add it to the bowl along with the juice from the remaining two oranges (about 1/3 cup). Slowly stream in 3 tablespoons of olive oil and whisk until emulsified. When the fish is done, use a spatula to carefully transfer each fillet to a plate, along with a few of the orange slices and rosemary sprigs for garnish (optional). Spoon the orange vinaigrette over top and serve immediately with extra vinaigrette on the side.
1.5 lbs. of lean ground beef
14.5 ounce can of Hunt’s diced tomatoes with oregano, garlic and basil
8 ounces can Hunt’s tomato paste
2 cans of Campbell’s tomato soup
1 Can light red kidney beans (optional)
Chili powder to taste. (Add to your desired hotness.)
Brown the ground beef and drain if needed. Add in other ingredients, stir. Let simmer on low heat about 20 minutes. Serve.