Rack of lamb with new potato onion

Rack of lamb with new potato onion

Ingredients

• 1 rack of lamb , French trimmed with the fat scored
• 2 tbsp vegetable oil
• 1 onion , finely sliced
• 400 g new potatoes , sliced
• ½ bunch thyme , a few sprigs reserved to garnish
• 3 garlic cloves , finely sliced
• 200 ml chicken or lamb stock (fresh if possible)
• asparagus , to serve (optional)

Method

1. Heat oven to 180 C/160 C fan/gas 4. Heat a small roasting tin, and coat the lamb with 1 tbsp of the oil and some sea salt. Place the lamb, skin-side down, in the tin until the fat has turned brown, then sear all over. Transfer to a plate.
2. Add the onion to the tin and cook for about 10 mins until soft. Stir in the potatoes, thyme, garlic and stock, and press down with a spoon. Put the lamb on top and roast in the oven for 25-30 mins until the potatoes are tender and the lamb cooked to your liking.
3. Leave to rest under some foil for about 10 mins. Slice the lamb into cutlets and scatter with the reserved thyme sprigs. Serve with a spoonful of the potatoes and some simply cooked asparagus, if you like.

Beef Meatball subs

Beef Meatball subs

Meatball subs

Ingredients

• 1-2 tbsp sunflower oil , for frying
• 2 tbsp white wine vinegar
• 1 tbsp golden caster sugar
• ⅓ cucumber , thinly sliced
• 1 tbsp chopped dill (optional)
• 4 sub rolls , halved, or 1 long, thin baguette, cut into 5 cm chunks
• jar cranberry sauce

• 300 g pack pork mince
• 50 g breadcrumbs
• 1 tsp caraway or fennel seeds
• 1 egg , beaten
• 3 tbsp wholegrain mustard
• 1 tbsp clear honey
• good grating nutmeg

Method

1. Mix all the meatball ingredients together with plenty of seasoning, then shape into walnut-sized balls. Freeze for 30 mins to firm up if the party is about to start, or chill in the fridge for up to 24 hrs.
2. Heat oven to 220 C/200 C fan/gas 7. Roll the meatballs in the oil in a baking tray, then roast for 20 mins until browned and cooked through.
3. When the meatballs are nearly ready, mix the vinegar and sugar in a mixing bowl to dissolve, then stir in the cucumber and dill, if using.
4. Split the baguette chunks, rolls or subs and spread with a little cranberry sauce. Add some cucumber and 2-3 meatballs, arrange on a platter and serve.

Barbecue lamb & courgette salad

Barbecue lamb & courgette salad

Barbecue lamb and courgette salad

Ingredients

• 9 lamb cutlets , French trimmed
• 3 lemons , 1 zested and juiced, others each cut into 4 fat slices
• olive oil
• 250 g baby courgettes , halved length ways
• small bunch of mint , leaves picked
• 400 g can butter beans , drained
• 1 red chili , deseeded and finely chopped
• 4 spring onions , finely sliced
• 140 g feta cheese , crumbled

Method

1. Marinate the lamb cutlets in the lemon juice and 4 tbsp olive oil for about 20 mins. Brush courgettes with another 2-3 tbsp olive oil and season.
2. Lift the lamb cutlets out of the marinade, season well and barbecue or griddle for 1-3 mins on each side. Barbecue or griddle the courgettes for 2-3 mins on each side until tender and charred. Barbecue or griddle the lemon slices for 30 secs-1 min each side to char and caramelise slightly.
3. Transfer the lamb and courgettes to a platter. Scatter on the mint, lemon zest, butter beans, chili  spring onions, feta and seasoning, and gently toss. Drizzle with olive oil and add the barbecued lemons to the platter to squeeze over.

Chicken Drumsticks

Chicken Drumsticks

Chicken Drumsticks

Ingredients

2 tsp onion powder
2 tsp garlic powder
2 tsp oregano
2 tsp basil
1 tsp thyme
1 tsp black pepper
1 tsp white pepper (if you don't have it, just substitute black pepper)
1 tsp cayenne pepper
4 1/2 tsp paprika
2 1/2 tsp salt

Instructions

1. Preheat oven to 400 degrees. Lightly grease a jelly roll pan with nonstick spray.

2. Line up drumsticks on the prepared tray.

3. Sprinkle with Cajun seasoning on both sides. Leave the side with the most meat and skin facing up.

4. Put a dab of about 1/2 tablespoon butter on the top of each drumstick, on the part that is most meaty. The butter will melt all over the meat and skin, keeping the meat juicy, and making the skin crispy.

5. Bake for 25-30 minutes in the oven.

Spatchcock rosted chicken

Spatchcock chicken

Spatchcock pri-pri chicken

Ingredients

• 1 chicken (about 1.5 kg/3 lb 5 oz)
• 4 red chilies , chopped (deseeded if you don't like it too spicy)
• 3 garlic cloves , crushed
• 2 tsp sweet paprika
• 2 tbsp red wine vinegar
• 2 tbsp chopped parsley
• 2 tbsp olive oil
• lemon wedges and Tabasco sauce (optional), to serve

Method

1. To spatchcock the chicken, flip it over so the backbone is facing you. Using a sturdy pair of kitchen scissors or poultry scissors, cut down either side of the backbone, then discard. Turn the chicken over and push down firmly on the breastbone to flatten out the bird. Make a few slashes in each leg joint. You can watch a video showing how to spatchcock a chicken in the How To Cook section of the website).
2. Put the chilies and garlic in a food processor with a good pinch of salt, or use a pestle and mortar. Blend to a paste, then add the paprika, vinegar, parsley and olive oil. Mix well, then smear over the chicken. Leave to marinate for at least 1 hr or overnight if possible. Can be frozen at this stage.
3. Fire up the barbecue. When the flames have died down, place the chicken on the center of the barbecue, skin-side down, and cook for 15-20 mins until nicely charred. Flip the chicken over and continue cooking for another 5-15 mins until cooked through. Check that the juices run clear, as the heat of every barbecue will vary. To cook in the oven, heat to 200 C/180 C fan/gas 6 and cook for 35-40 mins on a baking tray. To char the skin, grill for a further 5-10 mins. Serve with lemon wedges, and Tabasco if you like it hot.

Lamb shank pea and mint pie

Lamb shank pea & mint pie

Lamb shank pea and mint pie

Ingredients

• 2 tbsp sunflower or rapeseed oil
• 4-5 lamb shanks
• 2 onions , chopped
• 2 rosemary sprigs, leaves finely chopped
• 2 thyme sprigs
• 300 ml white wine
• 1½l good-quality chicken stock
• 25 g butter
• 3 tbsp plain flour
• 250 g frozen peas
• 5 spring onions , finely chopped
• small bunch parsley , finely chopped
• small bunch mint , finely chopped
• 1 egg , beaten

• 400 g plain flour , plus a little extra for dusting
• 100 g butter , diced
• 100 g suet

Method

1. Heat the oil in a large flameproof casserole dish and brown the lamb shanks well all over (you may need to do this in batches). Transfer the lamb to a plate. Reduce the heat, tip the onions into the dish and gently soften, adding a splash more oil if you need to. Stir in the rosemary for the final 1 min, then add the thyme and wine. Bring to a fierce simmer, scraping all the lamb bits off the bottom of the dish as you go - these will add lots of flavor  When the wine has boiled for 1 min, add the stock, return the shanks and any juices, and gently bring to a simmer. Cover with a tight-fitting lid, reduce the heat a little and cook until the meat is very tender and falling from the bone - this can take 2-3 hrs. Leave until cool enough to handle. Can be done 24 hrs ahead, covered and chilled, or frozen for up to a month.
2. Lift the shanks out of the stock (at this stage you can spoon off any fat that has separated to the surface). Gently pull the meat off the bones in nice big chunks, discarding any fatty bits, and put in a pie dish - about 30 x 20 cm and 5 cm deep will be big enough.
3. Put the stock back on the heat and boil fiercely until reduced by just under half. Meanwhile, in a big frying pan, melt the butter, then stir in the flour to a paste and cook for 1-2 mins. Gradually whisk in ladlefuls of the reduced stock until you have a smooth sauce. Bubble for a few mins to thicken up nicely (the sauce will thin a little when cooked in the pie). Taste for seasoning, then tip over the lamb.
4. To make the pastry, put the flour, butter, suet and 1 tsp salt in a food processor, and whiz together until no lumps of fat remain. With the motor running, gradually pour in 150 ml water to bring the pastry together - you may need 1 tsp more water. Tip onto a lightly floured work surface and gently bring together to a smooth dough, then roll out until just over 0.5 cm thick.
5. Add the frozen peas, spring onions, parsley and mint to the lamb, and gently mix to combine. Brush the rim of the dish with a little egg, then cut thin strips of pastry and stick them on the rim, like a picture frame. Lift the rest of the pastry onto the pie and press down to the edges to stick. Trim the excess and crimp the edges to seal well. Make a small cross in the center with a knife to help steam escape, and roll the trimmings into leaves, if you like. Stick these all over the pie, again using egg, to decorate. Can now be chilled for another 24 hrs or frozen for up to a month.
6. Heat oven to 200 C/180 C fan/gas 6. Brush the whole pie with more egg, then bake for 40-45 mins until really golden and crisp.
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Mango & passion fruit roulade

Mango & passion fruit roulade

Mango & passion fruit roulade

Ingredients

• 3 eggs
• 85 g golden caster sugar , plus 1 tbsp
• 85 g plain flour , sifted
• 1 tsp baking powder , sifted
• 1 tsp vanilla extract

• 1 tbsp golden caster sugar
• flesh from 2 large, ripe passion fruits
• 2 mangoes , peeled and cut into small chunks
• 250 g frozen raspberries , defrosted
• 200 g tub 2% Greek yogurt or very low-fat from-age fairs

Method

1. Heat oven to 200 C/fan 180 C/gas 6. Grease and line a 30 x 24 cm Swiss roll tin with nonstick paper. Put the eggs and sugar into a large bowl and beat with electric beaters until thick and light, about 5 mins. Fold in the flour and baking powder, then the vanilla. Tip into the tin, tilt to level the mix, then bake for 12-15 mins until golden and just springy. Turn onto another sheet of paper, dusted with 1 tbsp caster sugar. Roll the paper up inside the sponge, then leave to cool completely. Sponge can be frozen for up to 1 month.
2. Fold sugar, passion fruit pulp and one-third of the mango and raspberries into the yogurt. Unroll the sponge, spread with filling, then roll up. Serve with the rest of the fruit on the side. Roulade can be filled and rolled up to 2 hrs before serving and kept in the fridge.
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Sticky citrus sponge cake

Sticky citrus sponge cake

Sticky citrus sponge cake

Ingredients

• 4 medium oranges
• 6 tbsp golden syrup , plus extra to serve, optional
• 200 g butter , at room temperature, plus extra for greasing
• 200 g soft brown sugar
• 200 g self-raising flour
• 1 tsp baking powder
• 100 g ground almonds
• 4 large eggs

Method

1. Heat oven to 180 C/160 C fan/gas 4. Finely grate the zest from 2 oranges into a large bowl. Cut the peel and pith from all the oranges with a serrated knife, and slice quite thickly.
2. Drizzle the golden syrup evenly over the base of a greased 23cm round cake tin. There is no need to line the tin and it shouldn't have a loose bottom otherwise the syrup will bubble through. Arrange the best orange slices on top of the syrup and finely chop any that don't fit.
3. Put all the remaining ingredients in the bowl with the zest and chopped orange. Beat with an electric hand mixer until smooth. Spoon on top of the oranges, spread lightly and make a deep hollow in the centre of the mix with the back of a spoon - this will ensure that the cake rises evenly.
4. Bake for 45-50 mins until firm when pressed. Allow to settle for 5 mins before turning out. Drizzle with golden syrup if you like, and serve with custard or ice cream.

PER SERVING

442 kcalories, protein 8.0g, carbohydrate 49.0g, fat 25.0 g, saturated fat 12.0g, fibre 2.0g, sugar 33.0g, salt 0.73 g

Sticky citrus sponge cake

Sticky citrus sponge cake

Ingredients

• 4 medium oranges
• 6 tbsp golden syrup , plus extra to serve, optional
• 200 g butter , at room temperature, plus extra for greasing
• 200 g soft brown sugar
• 200 g self-raising flour
• 1 tsp baking powder
• 100 g ground almonds
• 4 large eggs

Method

1. Heat oven to 180 C/160 C fan/gas 4. Finely grate the zest from 2 oranges into a large bowl. Cut the peel and pith from all the oranges with a serrated knife, and slice quite thickly.
2. Drizzle the golden syrup evenly over the base of a greased 23cm round cake tin. There is no need to line the tin and it shouldn't have a loose bottom otherwise the syrup will bubble through. Arrange the best orange slices on top of the syrup and finely chop any that don't fit.
3. Put all the remaining ingredients in the bowl with the zest and chopped orange. Beat with an electric hand mixer until smooth. Spoon on top of the oranges, spread lightly and make a deep hollow in the centre of the mix with the back of a spoon - this will ensure that the cake rises evenly.
4. Bake for 45-50 mins until firm when pressed. Allow to settle for 5 mins before turning out. Drizzle with golden syrup if you like, and serve with custard or ice cream.

PER SERVING

442 kcalories, protein 8.0g, carbohydrate 49.0g, fat 25.0 g, saturated fat 12.0g, fibre 2.0g, sugar 33.0g, salt 0.73 g

Bitter orange & poppy seed cake

Bitter orange & poppy seed cake

Bitter orange and poppy seed cake

Ingredients

• 3 tbsp good-quality thick marmalade (we used Frank Cooper's Thick Cut Oxford marmalade)
• 150 g pot natural bio yogurt
• 3 eggs
• 175 g golden caster sugar
• 200 g self-raising flour
• ½ tsp baking powder
• 175 g butter , softened
• zest 1 orange
• 2 tsp poppy seeds , toasted

• juice ½ orange
• 5 tbsp marmalade

Method

1. Heat oven to 160 C/fan 140 C/gas 3. Butter a deep, medium-sized loaf tin (about 20 x 10 cm, measured from the top), then line the base with a rectangle of non-stick baking paper. Put the marmalade into a small pan, heat gently until melted (or use a microwave proof jug or bowl, then cook on High for 30 secs). Beat in the yogurt, then let cool for a few mins.
2. Put the remaining cake ingredients into a large bowl and beat with an electric hand whisk until smooth. Quickly beat in the yogurt and marmalade mix, then pour into the prepared tin. It will be quite runny. Leave the mix mounded in the middle of the tin rather than leveling the top, to help it rise and crack in the middle.
3. Bake for 1 hr-1 hr 10 mins until golden and well-risen; a skewer should come out clean. Take a look at the cake after 45 mins; if it has taken on a lot of color  loosely cover with baking paper. Meanwhile, heat the orange juice and marmalade in a small pan over a gentle heat until the marmalade melts (or use the microwave as before). Set aside to cool, stirring now and again, until you have a thick, but still runny, glaze. When the cake is ready, cool in the tin for 10 mins, then turn onto a rack. Spoon the topping over the cake while it's just warm. The cake is best served the day it's made, but will keep for up to 3 days tightly wrapped in an airtight container. Will freeze for up to 1 month, un-glazed.

Rhubarb & custard muffins

custard muffins

custard muffins

Ingredients

• ½ Roasted rhubarb (see 'goes well with', below)
• 140 g light muscovado sugar
• 75 ml vegetable oil
• 1 egg
• zest 1 orange , finely grated
• 284 ml carton soured cream
• 300 g self-raising flour
• 8 tbsp ready-made thick Devon custard , from a carton
• golden caster sugar , for sprinkling

Method

1. Prepare the Roasted rhubarb, then cool and drain off the juices (the juice is good mixed into plain yogurt). Heat oven to 180 C/fan 160 C/gas 4. Line a 12-hole muffin tin with muffin paper cases. In a large bowl, beat together the sugar, oil, egg, orange zest and soured cream until there are no lumps and all are completely combined. Gently mix in the flour, then fold in the rhubarb.
2. Divide 3⁄4 of the batter evenly between the paper cases to generously fill. Using a spoon, press in the center of each muffin to make a dip. Fill each dip with a small blob of chilled custard, then gently smooth the rest of the muffin mix over the custard. Bake for 25-30 mins or until risen, pale golden and oozing custard. Sprinkle each with a little caster sugar while still warm. Best eaten the day they are made.

strawberry meringue

strawberry meringue pots

strawberry meringue 

Ingredients
450 g rhubarb , cut into 4 cm/1½in chunks
100 g golden caster sugar
grated zest of 1 orange
1 tbsp strawberry conserve
2 eggs , separated

Method

1. Preheat the oven to 180 C/ Gas 4/fan oven 160 C. Put the rhubarb in an ovenproof dish, sprinkle over 50 g /2 oz of the sugar and the orange zest and stir together. Cover and bake in the oven for 35-40 minutes until tender. (Alternatively, you can cook the rhubarb with the sugar and zest in the microwave for 10 minutes on full power, stirring halfway through the cooking time, until just tender.)
2. Remove the rhubarb from the oven and allow to cool slightly. Stir in the conserve then the egg yolks. Divide the rhubarb mixture between four 175 ml/6 fl oz ramekins. Put on a baking sheet and cook in the oven for 10 minutes until lightly thickened.
3. While the rhubarb is cooking, whisk the egg whites until stiff. Sprinkle over half of the remaining sugar and whisk again. Gently fold in the rest of the sugar. Pile the meringue on top of the rhubarb to cover it completely and swirl the top. Return to the oven for 10 minutes until the meringue is puffy and golden. Serve immediately.

rose cake

English rose cake

Rose Cake

Ingredients

350 g butter , softened
500 g golden caster sugar
6 large eggs
200 g full-fat natural yogurt
500 g plain flour
2 tsp baking powder
1 tsp vanilla extract
1 tsp rosewater

140 g golden caster sugar
1-2 tsp rosewater (depending on your taste)
85 g raspberries , defrosted if frozen, plus 100 g to decorate
250 g icing sugar
1 tsp vanilla extract
300 ml double cream
rose petal pieces and crystallized rose petals (see step-by-step, above), to decorate

Method

1. Heat oven to 160 C/140 C fan/gas 3. Grease and line the base and sides of 3 x 20 cm round loose-bottomed cake tins with baking parchment. Tip all the ingredients for the cake into a large bowl and beat with an electric whisk until well combined. Divide the mixture between the 3 cake tins and smooth the tops. Bake for 45 mins, swapping the tins halfway through so they cook evenly. Leave to cool for 10 mins in the tins, then remove and transfer to a wire rack to cool completely.
2. To make the rose syrup, put the sugar in a pan with 100 ml water and heat until the sugar has dissolved. Turn up the heat and bubble for 1-2 mins, then remove from the heat. Add the rose water: start with 1 tsp and taste, as some varieties are much stronger than others - just be careful as the syrup will be really hot. Spoon half the syrup over the 3 sponges and set aside.
3. Add 2 tbsp of the syrup to the raspberries and crush them with a fork. Push the raspberries through a sieve into a bowl and discard the seeds. Sift in the icing sugar and mix to a smooth icing. In a second bowl, add another 2 tbsp of the syrup and the vanilla to the cream and whisk until it holds soft peaks. Chill until needed.
4. To assemble, place one cake, flat-side up, on a plate or cake stand, and top with half the cream and a third of the remaining raspberries (see tips, below). Sandwich another cake on top and add the remaining cream, another third of the raspberries, then the last cake. Smooth the raspberry icing over the top, letting it drizzle down the sides. To decorate, we used a mixture of rose petal pieces (available from cook shops or online), homemade crystallized rose petals (see step-by-step, above) and the reserved raspberries.

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Mexican Pepper Steak and Noodles

New
Mexican Pepper Steak and Noodles

1 ½ lb. round steak, tenderized

¼ cup meat juices

3 tbsp. oil

2 tbsp. flour

½ small onion, diced

2 cooked green chilies, chopped

Salt/pepper/garlic powder

Dash oregano

6 oz. egg noodles
1. 

Cut steak into cubes, brown in skillet. Save meat juices. Place meat aside. Heat oil and brown flour. Cook onion. Add chilies and cook for a few minutes. Blend in meat juices and 2/3 cup water, mix well. Add meat cubes and seasoning, cover, simmer over reduced heat for 20 minutes.

2.

Cook noodles in 3 quarts water with 2 tsp. salt and ½ tsp. oil. Drain noodles and butter lightly. Combine noodles with steak mixture, simmer 10 minutes. Serve hot.Makes 4 to 5 servings

Shrimp Casserole

Shrimp Casserole Blow in 

Shrimp Casserole Blow in 

Ingredients 

3 to 4 quarts water

2 tsp. olive oil

1 tbsp. salt

12 oz. egg noodles

2 tbsp. butter

¼ tsp. pepper

3 tbsp. parsley flakes

1 can condensed cheddar cheese soup (15 oz.)

1 cup half & half

½ cup water

1 cup cooked, sliced mushrooms

2 cups soft bread crumbs

1 cup cooked peas (fresh, frozen or canned)

1 cup sliced black olives

2 cups cooked, shelled, deveined shrimp

1. 

In a cooking pot, bring water to a fast boil. Add olive oil, salt and noodles. Cook noodles until tender. Drain and place in large mixing bowl. Add butter evenly to noodles. Add pepper and parsley flakes and mix in well.

2. 

In a saucepan heat cheddar cheese soup. Add half & half and water. Blend until creamy and smooth. Add mushrooms and mix thoroughly. Cover and simmer for 10 minutes.

3. 

Add bread crumbs, peas, and olives to soup mixture. Combine soup mixture with noodles. Add 

shrimp and blend evenly.

Preheat oven to 375°. Butter large casserole dish and pour mixture in. Add cheese sauce over casserole and bake for 20-25 minutes until cheese sauce is bubbly. Serves 6 to 8

Barbecue Chicken

Barbecue Chicken Easy Barbecue Chicken Recipe

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Our most steak video recipe

Chili con Carne

Chili con Carne

Whether wrapped in a tortilla or served on a plate with rice and beans, shili con carne is a favorite Mexican dish.

1 ½ lbs. round streak (cut in bite-size cubes)

2 tbsp. shortening

2 to 3 tbsp. oil

3 tbsp. flour

2 cups water (warm)

6 tbsp. chili powder (with cumin)

1 tsp. salt

¼ tsp. garlic powder

1.In a large skillet, brown meat cubes in shortening until well cooked. Push meat to one side of skillet and add oil and flour to make a quick gravy. Allow flour to cook for a few minutes, then mix with meat cubes. Stir and heat for five minutes. (Add 1/8 cup of water if meat becomes dry.) Leave covered, off heat, set aside.

2.To warm water, add chili powder and dissolve. (Make sure your chili powder has the seasoning cumin. This gives an added flavorful taste to chili con carne.) Add salt and garlic powder to chili mixture and stir. Then add chili to meat and mix thoroughly over medium heat. Heat to a boil, then reduce heat and let simmer, stirring frequently from 5 to 8 minutes. Remove from heat and leave covered until ready to serve. You should have a rich, gravy-like chili and meat.Serves 6To serve: roll up chili con carne in a hot flour tortilla and serve with pinto beans or serve as a main dish.

Chili con Carne

Chili con Carne

Whether wrapped in a tortilla or served on a plate with rice and beans, shili con carne is a favorite Mexican dish.

1 ½ lbs. round streak (cut in bite-size cubes)

2 tbsp. shortening

2 to 3 tbsp. oil

3 tbsp. flour

2 cups water (warm)

6 tbsp. chili powder (with cumin)

1 tsp. salt

¼ tsp. garlic powder

1.In a large skillet, brown meat cubes in shortening until well cooked. Push meat to one side of skillet and add oil and flour to make a quick gravy. Allow flour to cook for a few minutes, then mix with meat cubes. Stir and heat for five minutes. (Add 1/8 cup of water if meat becomes dry.) Leave covered, off heat, set aside.

2.To warm water, add chili powder and dissolve. (Make sure your chili powder has the seasoning cumin. This gives an added flavorful taste to chili con carne.) Add salt and garlic powder to chili mixture and stir. Then add chili to meat and mix thoroughly over medium heat. Heat to a boil, then reduce heat and let simmer, stirring frequently from 5 to 8 minutes. Remove from heat and leave covered until ready to serve. You should have a rich, gravy-like chili and meat.Serves 6To serve: roll up chili con carne in a hot flour tortilla and serve with pinto beans or serve as a main dish.

Garlic prawns video recipe

easily make garlic prawns recipe

Garlic prawns video recipe

easily make garlic prawns recipe

How to make Mushroom and Onion Steak Sauce

How to Make a Steak Sauce

How to make Mushroom and Onion Steak Sauce

How to Make a Steak Sauce

Flour Tortillas

Flour Tortillas

2 cups flour

1 teaspoon salt

1 teaspoon baking soda

1 tablespoon lard or margarine

½ cup cold water

1.

Preheat oven to 350°.

2.

Mix together all the ingredients well. If the dough sticks to your hands, all more flour, 1 teaspoon at a time, until it doesn't stick.

3.Divide the dough and roll into balls about the size of golf balls.

4.Flatten the balls between 2 sheets of wax paper. If they stick, scrape them off, add more flour, and start over. Flatten to about ¼-inch thick.

5.Place the tortillas on an ungreased baking sheet and bake in the oven for about 2 minutes. Flip and bake for 2 more minutes, or until lightly browned.Makes 8-20 depending on size

Flour Tortillas

Flour Tortillas

2 cups flour

1 teaspoon salt

1 teaspoon baking soda

1 tablespoon lard or margarine

½ cup cold water

1.

Preheat oven to 350°.

2.

Mix together all the ingredients well. If the dough sticks to your hands, all more flour, 1 teaspoon at a time, until it doesn't stick.

3.Divide the dough and roll into balls about the size of golf balls.

4.Flatten the balls between 2 sheets of wax paper. If they stick, scrape them off, add more flour, and start over. Flatten to about ¼-inch thick.

5.Place the tortillas on an ungreased baking sheet and bake in the oven for about 2 minutes. Flip and bake for 2 more minutes, or until lightly browned.Makes 8-20 depending on size

Green Chili Sauce

Green Chili Sauce

1 cup fresh green chilies (the type of your choice), roasted

1 cup canned tomatillos with juice

¼ cup fresh parsley

¼ cup onion

1 garlic clove
l
¼ canned jalapeno peppers, drained

1 teaspoon salt

½ teaspoon ground black pepper

¼ cup olive oil
1.Remove the skin, stems, and seeds from the green chilies.

2.Combine the chilies, tomatillos with their juice, parsley, onion, garlic, jalapenos, salt, and pepper in a blender or food processor; puree.

3.Heat the oil in a medium-sized frying pan over medium heat. Add the sauce and cook for about 5 minutes, stirring constantly.Yields 2 cups

Green Chili Sauce

Green Chili Sauce

1 cup fresh green chilies (the type of your choice), roasted

1 cup canned tomatillos with juice

¼ cup fresh parsley

¼ cup onion

1 garlic clove
l
¼ canned jalapeno peppers, drained

1 teaspoon salt

½ teaspoon ground black pepper

¼ cup olive oil
1.Remove the skin, stems, and seeds from the green chilies.

2.Combine the chilies, tomatillos with their juice, parsley, onion, garlic, jalapenos, salt, and pepper in a blender or food processor; puree.

3.Heat the oil in a medium-sized frying pan over medium heat. Add the sauce and cook for about 5 minutes, stirring constantly.Yields 2 cups

How to make a Red Chili Sauce

Red Chili Sauce

12 dried red ancho chilies

1 small white onion

3 garlic cloves

3 large red tomatoes

4 cups water

¼ teaspoon salt

1 teaspoon granulated sugar

Preheat oven to 250°. Toast chilies on a baking sheet in the oven for 8 minutes. Transfer the chilies to a bowl filled with cold water. Remove the stems and seeds.

Peel the onion and chop into ¼-inch pieces. Peel the garlic cloves. Chop the tomatoes into ¼-inch pieces.

Combine all the ingredients in a medium pot. Cover and simmer on medium heat for 30 minutes. Every 5 minutes, remove the cover and push the chilies back down into the liquid.

All mixture to blender, puree. Strain to remove the skins.

Heat the sauce on medium in a frying pan. Then simmer for 5 minutes.Yields 2 ½ cups

How to make a Red Chili Sauce

Red Chili Sauce

12 dried red ancho chilies

1 small white onion

3 garlic cloves

3 large red tomatoes

4 cups water

¼ teaspoon salt

1 teaspoon granulated sugar

Preheat oven to 250°. Toast chilies on a baking sheet in the oven for 8 minutes. Transfer the chilies to a bowl filled with cold water. Remove the stems and seeds.

Peel the onion and chop into ¼-inch pieces. Peel the garlic cloves. Chop the tomatoes into ¼-inch pieces.

Combine all the ingredients in a medium pot. Cover and simmer on medium heat for 30 minutes. Every 5 minutes, remove the cover and push the chilies back down into the liquid.

All mixture to blender, puree. Strain to remove the skins.

Heat the sauce on medium in a frying pan. Then simmer for 5 minutes.Yields 2 ½ cups

Tomato Salsa Video Recipe

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Tomato Salsa Video Recipe

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