American Recipes (97)

you need a juicing machine and can be bought very cheaply in the electronic market
1) wash all the leaves carefully in cold water
2) Strip the leaves out so you have only the stem left. Don`t through the stems away
3) Start your juicing machines and carefully feed the machines with the leaves. you will see the juice coming out
4) Save the rest of the leaves for cooking food
5) Now juice the stems together with the lemon and ginger
6) You may want to add Macca power for energizing yourself if you want

1. In a large saucepan, cook beef over medium heat until no longer pink; drain. Add the salsa, mayonnaise and chili powder.
2. In an ungreased 2-qt. baking dish, layer half of the meat mixture, chips and cheeses. Repeat layers. Bake, uncovered, at 350° for 20-25 minutes or until heated through. Just before serving, top with tomato and lettuce.

Directions
1. Remove tops and seeds from peppers. Immerse in boiling water for 3 minutes; drain. Pour 1 cup of spaghetti sauce into a shallow baking dish; set aside.
2. In a saucepan, combine meat loaf, rice, onion, chopped green pepper and remaining spaghetti sauce. Cook and stir over medium-high heat for 5-10 minutes or until heated through. Stuff each pepper with meat loaf mixture; place on sauce in baking dish.
3. Bake, uncovered, at 375° for 15-20 minutes or until heated through. Sprinkle with the cheese and let stand until melted.

Directions
1. In a Dutch oven, cook pasta according to package directions, adding the broccoli during the last 2 minutes of cooking. Drain and rinse in cold water.
2. Transfer to a large bowl. Add the tomatoes, olives, salt and pepper. Drizzle with salad dressing; toss to coat. Chill until serving.

Directions
1. Cook pasta according to package directions; Drain and rinse in cold water. Transfer to a large bowl. Add the vegetables and olives.
2. In a large bowl, whisk the dressing ingredients. Drizzle over spaghetti mixture; toss to coat. Cover and refrigerate overnight. Serve with a slotted spoon.

Heat the milk on medium low.
Add the sugar and cocoa while still cold.
It will take a lot of stirring; cocoa doesn’t want to mix with the milk. Stir constantly
When warm, add the extracts.
When hot, pour into heated mugs and enjoy!

1 Heat oven to 350°F. Generously spray 12-cup fluted tube cake pan with baking spray with flour.
2 In large bowl, beat cake mix, apple cider, 1/2 cup melted butter, the eggs, 2 teaspoons cinnamon and the nutmeg with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Stir in apples. Pour into pan.
3 Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Remove from oven. Let stand 20 minutes; run metal spatula around outer and inside edges of pan to loosen cake. Remove from pan to cooling rack; place cooling rack over waxed paper.
4 Brush top and sides of cake with 3 tablespoons melted butter. In small bowl, mix sugar and 1 teaspoon cinnamon until blended. Press 2 tablespoons cinnamon mixture up side and top of cake with hand. Let stand 20 minutes. Repeat with remaining cinnamon mixture. Cool completely, about 1 hour.
5 Store loosely covered.

Making Truffles

Equipment:

Tempering box
Truffle molds
Small paint brush
Marble slab, or other cool surface for working on
Bowl large enough for the ganache
A good thermometer

Procedure:
First, make the shells. Chop up the bittersweet chocolate into small bits and put them into the tempering box, reserving ¼ teaspoon of chocolate chopped very fine. Set the box to about 115 degrees F. When the chocolate is all melted and about 115 degrees, turn it down to about 95 degrees F. When it gets there, take some of the chocolate and put it on the marble slab and stir it around until it gets thick, then pour it back in. When that is mixed in, pour in the reserved chocolate and stir it in. That will provide seeds for the chocolate crystals to form around. After a few hours, the chocolate is ready for the molds.
Use the small paint brush to paint the chocolate onto the inside of the molds. I use three layers to make sure there aren’t any gaps or holes. Let them cool overnight.
Now you can make the ganache. Chop up the semisweet chocolate and put it in the large bowl. Heat the cream in a small heavy saucepan until it is almost simmering, then pour it over the chocolate and stir it in. It will take a couple of minutes to get it smooth. Add the butter and one teaspoon of vanilla to the chocolate. Let it cool for an hour or so. It should be the consistency of soft margarine.
The easiest way to put the ganache into the molds is to pipe it in, using a pastry bag or two gallon-sized plastic bags set one inside the other, and one corner cut off. Pour the ganache into the bag, and squeeze it into the molds. Fill them to a bit below the top, to allow space for the bottom.
When they are all filled, use the paint brush to paint the bottoms onto the molds, same as doing the shells. Let everything cool overnight. Turn the molds upside down and remove the truffles.

Directions:
1. Combine flour and parsley; add turkey and toss to coat. In a skillet, brown turkey in oil until no longer pink; remove with a slotted spoon and set aside.
2. In the same skillet, combine chicken broth, mushrooms, onion, garlic and green pepper. Cook and stir for 3-4 minutes. Add beef broth, tomato puree and seasonings. Cook and stir for 20-25 minutes or until sauce is desired consistency.
3. Add turkey; heat through. Discard the bay leaf. Serve over pasta; sprinkle with Parmesan if desired.

Directions:
1. Cook tortellini according to package directions; drain and rinse in cold water. In a 2-1/2-qt. glass bowl, layer the tortellini, broccoli, tomatoes, celery, olives and cheddar cheese.
2. In a small bowl, whisk the dressing ingredients; spoon over salad, or serve alongside. Cover and refrigerate until serving.