THAI NOODLE SALAD -VIDEO

THAI NOODLE SALAD

RAMAN NOODLES

RAMAN NOODLES 

Put the noodles in the carafe. Add enough water to submerge the noodles and turn the coffee maker on. After the water runs through the coffee maker, let the noodles soak in it for about three minutes, or however long it takes for the noodles to soften. Then drain carefully and add the seasoning

MAC & CHEESE

Mac and Cheese

 

 Step 1 was to put the pasta in the pot

 Step 2 was to add a teaspoon of salt to the dry pasta

 Step 3, Water was added to the coffee maker and it was turned on to drip on the posta. Cooking time was twice as long as the box said about 20 minutes

step 4, add butter.
step 5, drain water off pasta
Step 6, the butter 1/2 stick and milk 1/2 cup are put in the coffee pot.

 step 7 put a layer of pasta, a layer of cheese, repeat
Step 8, the filled pot is covered with aluminum foil and placed on the coffee maker hot plate.

Step 9, About an hour later when the cheese is melted and starts flowing, the pot is stirred and the Mac and Cheese is served.

 

CHICKEN CACCIATORE

CHICKEN Cacciatore

2 chicken legs                                            

Can Diced Tomatoes                                

Medium Onion                                            

Garlic clove

Medium Pepper                                           

Mushrooms (Optional) Can                    

Bay Leaf

Oregano

Basil

Step 1, blanch the chicken in the coffee pot by passing fresh water through the coffee maker.

Step 2, drain the chicken and add the chopped onions, peppers and garlic to the coffee pot.

 Ad the tomatoes and all other spices and let cook all day. 

rinse pot out, add angel hair pasta with a tsp salt.

add water cook 3 minutes.

 drain pasta.

put on the plate, covered with the Cacciatore and liberally sprinkled with Parmesan Cheese.

VEGAN PASTA (ZUCCHINI PASTA)

Zucchini Pasta

 put a little olive oil in the pot with 3 cloves of minced garlic. After it sauteed (about ½ hour), I cut  sprigs of Fresh Basil. 

and add the jar of sauce and basil to the pot.

  Then skin and slice a zucchini lengthwise into slices that look a little like flat lasagna slices and added them to the pot. About ½  hou. remove, drain, and place on plate and top with sauce.

enjoy.

 

 

RASTA PASTA -REVISTED

Rasta Pasta

 

Ingredients:
1 tablespoon Olive Oil
2 cloves garlic minced
1 medium onion rough cut
1 thin slice scotch bonnet pepper
1 red bell pepper
1 yellow bell pepper
1 green bell pepper
2 cans diced organic tomatoes
1 sprig basil
½ tsp oregano
½ tsp salt

As usual, the onion, garlic and hot scotch bonnet pepper were sauteed in the oil for about ½ hour. Then the peppers were added to the pot.

 Add one can of tomatoes and all the spices and salt the other can of tomatoes added on top of the spices. No need to stir the mixture until the peppers were cooked which was about five more hours.

STROGANOFF

Stroganoff

 

Recipe:
1 Tablespoon Olive Oil
4 oz meat dusted with flour.
½ small onion sliced
3 sliced green onions separate the white and green parts
4 oz sliced mushrooms
1 Tablespoon of Water
¼ cup sour cream (enough to coat everything, about 3 heaping Tablespoons or 4 level ones)
1 sprig of dill for garnish
Salt and pepper to taste

 The olive oil, onion and white part of the green onions were cooked in the coffee pot until they were glazed or about ½ hour.

The flower dusted cooked beef strips were then added to the pot. If it had been raw or rare, I would have added it at the beginning. The diced green onion parts, mushrooms and a small amount of dill leaves from the garnish were also added to the pot with a tablespoon of water. When all is cooked covered with aluminum foil for about 2 more hours, the sour cream is added to the pot and stirred. By the time you cook the noodles, the Stroganoff will be ready to serve.

VEGAN PASTA RASTA

Rasta Pasta

 

Ingredients:
1 tablespoon Olive Oil
2 cloves garlic minced
1 onion rough cut
1 thin slice scotch bonnet pepper
1 yellow summer squash sliced
1 green bell pepper
1 can 14.5 oz. diced organic tomatoes
1 can 8 oz tomato sauce
1 sprig basil
¼ tsp oregano
salt to taste

 sauteed the hot scotch bonnet pepper, garlic and onion in the olive oil for about ½ hour and then the rest of the ingredients were added to the pot and left to simmer for about 5 hours or until the peppers are soft.

BEEF NOODLE SOUP

Beef Noodle Soup

 

Ingredients:
1 Tablespoon Olive Oil
1/2 onion chopped to medium pieces
2 cloves garlic minced
1 ½ stalks celery rough sliced
6-8 oz of leftover porterhouse steak (200 grams)
2 Tablespoons soy sauce
1 teaspoon salt
1 teaspoon sugar
1 ½ heaping teaspoon Chinese five spice powder
4 cups water 8 oz.

 The oil was added to the coffeepot along with the chopped onion, celery and garlic and sautéed while I chunked the meat into half inch pieces and added it to the pot. All the rest of the ingredients were added with about half the water. The pot was covered with foil.

 added the other two cups of water to the coffeemaker and let it perk into the concentrated soup. A ½ inch circle of Angle hair past was broken in half and added to the pot.

PENNE with CAULIFLOWER in WHITE SAUCE

Penne with Cauliflower in White Sauce

 

Ingredients:
The flowers from1 medium cauliflower
2 cups low fat milk
1 bay leaf
½ stick butter
½ cup flower
½ tsp salt
¼ tsp black or white pepper freshly ground
¾ cup grated Parmesan cheese

Method:
1. Mix the flower and butter together with the back side of a fork until a smooth past is formed let sit at room temperature.

 2. Place the cauliflower flowers with 1 tsp salt in the coffee pot and add sufficient water to the coffeemaker to cover them completely. I did this a cup at a time so as not to overfill the pot. Cover with Aluminum foil and hold for ½ hour.

 3. They should still be crisp. Drain and set aside.

 4. Put the milk in the coffee pot with the bay leaf and let come to temperature about 2 hours.

5. Remove the bay leaf and stir in the rue, the sauce will thicken right away. Add the cheese and stir in the pot. When all is smooth, add the cauliflower to the pot and gently stir until uniform. Be careful when stirring in the rue and the cheese. I used a fork to transfer the rue to the pot and a whisk to stir so as not to crack the glass pot. I used a Teflon spoon to stir in the cauliflower.

 6. Serve over pasta and don’t worry if you have to hold it a few hours, just dilute with a little more milk if it thickens too much. No burning, scalding or separating will occur even when you microwave the leftovers.

CRUCIAN FUSION PASTA SAUCE

Crucian Fusion Pasta Sauce

 

Ingredients:
½ tsp crushed red pepper
1 T. Olive Oil
¼ pound prosciutto chopped up
2 Cloves of Garlic minced
1 T. chopped Parsley
1 T chopped Basil
1 14.5 oz can diced tomatoes with juice
1 8 oz can of Tomato Sauce
½ cup of Ricotta

Directions:

1. In a closed container put the crushed red pepper and let sit overnight
2. Put oil, garlic, prosciutto, and parsley in pot and put on hot plate for one hour. 

 3. Add tomatoes, basil and tomato sauce and let cook covered for 2-4 hours or what ever is convenient.

 

4. ½ hour before serving add the ricotta
5. Serve with your choice of pasta (Gimelli) and Parmesan.

A very special meal from the Island of St. Croix

STUFFED SHELLS

Stuffed Shells

 

Stuffed Shells Recipe
Ingredients:
2 cups shells
1 tsp salt
water
8 oz Ricotta
4 oz mozzarella
2 oz Parmesan
Tomato Sauce

Directions:

1. Place two cup of shells in the coffeepot with a teaspoon of salt. Add ten cups to the water reserve and let perk on the shells. Cook for 15 minutes on the warming plate. Do not over cook,
2. Mix all the other ingredients in the bowl. The amount of tomatoe sause is flexible and to taste but ½ cup is a good place to start.

1. Drain the pasta after it’s cooked and rinse with cold water.
2. Add pasta to cheese mixture and mix until uniform.
3. Return Mixture to pot and cook 2-3 hours more.