Pumpkin Pie

Ingredients: 2 cups of pumpkin pulp purée 1.5 cups of dried milk powder 1/2 cup of brown sugar 1/2 of teaspoon salt 3 eggs 4 teaspoons of pumpkin spice Pie shell Directions: Preheat oven to 425°F. Beat all ingredients in a food processor. Pour into pie shell and bake for 15 minutes. Reduce the temp to 350°F and bake for 40 minutes. Cool for 2 hours. Cut and serve. … Continue reading >>

Deep-fried Calamari

Ingredients: 2 to 3 cups cooking oil, for frying 1 package of cleaned calamari, tubes cut into 1/2 inch rings and legs 1/4 cup of all-purpose flour Salt and pepper to taste Directions: Add the oil to a small fry pan and heat up. Combine the flour, pepper, and salt. Toss 1/3 of the calamari in the seasoned flour. Carefully drop the calamari into the hot oil. The oil should bubble gently. When the calamari looks pale golden, remove from … Continue reading >>

Aftermath of Thanksgiving feast – Turkey Salad

Finally, we finished most of the Thanksgiving leftovers today, but we still have a lot of turkeys left. So I pulled the meat off, placed them on a plate, and poured some of the leftover Cranberry fruit Relish on top to make a salad for dinner. It was so delicious, and everyone liked it. They even asked for more. Adventurer Jr. II suggested having the salad for lunch tomorrow, which I think will use the rest of the turkey. The … Continue reading >>

Baked Pumpkin Seeds

11-28-2013 Ingredients: Pumpkin seeds Chinese five spice powder, to taste Salt, to taste Directions: Wash the pumpkin seeds to remove the pumpkin pulp. Drain and put in a bowl. Marinate with salt and Chinese five spice powder for 1 hour. Preheat oven to 200°F. Lay the seeds on a baking sheet, for even baking, and try not to overlay the seeds. Bake until the seeds are golden brown, which is about 30 minutes. Cool for 30 minutes and enjoy. … Continue reading >>

Cranberry Fruit Relish

11-28-2013  Ingredients: 1.5 cups of cranberry 1 apple, cut into wedges 1 orange, peeled and sectioned Walnuts to taste Honey to taste Directions: Process cranberries, orange, walnuts, and apple in a food processor until chunky. Transfer to a bowl and stir in honey. Cover and refrigerate. Serve after at least 2 hours. … Continue reading >>

Baked Coconut Shrimp

11-28-2013 Ingredients: 20 large or jumbo raw shrimp without its head, deveined, butterflied three-quarters, with the tails on. 3/4 cups of sweetened coconut flakes 4 eggs Coating mix: 1 tsp. of onion powder 1 tsp. of garlic powder Salt, to taste Chili powder, to taste 1/2 cup of breadcrumb Directions: Preheat oven to 350°F. Prepare a baking sheet by lightly coating it with coconut oil or cooking oil. Stir the coating mix ingredients together in a bowl and set aside. … Continue reading >>

Fish fillet with garlic, mint and lime sauce

11-28-2013 Ingredients: 3 to 4 slices of fish fillet 1/2 cup of olive oil 1/2 cup of mint and lime wine 5 cloves of minced garlic 1 teaspoon of dried minced cilantro Salt and pepper to taste 1/2 cup of flour 1 cup of cooking oil Directions: Mix olive oil, mint and lime wine, garlic, cilantro, salt and pepper in a bowl. Set aside. Coat the fish fillets in flour. Heat the cooking oil in a large sauté pan. Sauté … Continue reading >>

Orange Marmalade

11-28-2013 Ingredients: 6 oranges Sugar to taste Honey to taste Directions: Wash the oranges well. Peel them with a knife as thin as possible, like an apple. Cut the skin into thin strings and put aside. Separate the orange sections and remove the membrane and any seeds. Place the fruit and its juices into a bowl. Place sugar in a pot. Add 2 teaspoons of water into the pot and bring to a boil. Add in the orange skin. After … Continue reading >>