|
How To Cook A Crepe
(Using a small
skillet)
| 1 |
Heat the skillet, For
electric stoves, use a medium high
heat, for gas, use a medium to low
(this allows you to have your hand
at 20 cm. from the heat). Heat for 3
to 5 minutes or until a drop of
water splutters. |
| 2 |
Pour
enough mix of crepe mix in a big
dish, about 2cm. deep. |
| 3 |
Pour some
vegetable oil and lightly grease
bottom of the skillet (the part that
is in contact with the stove). You
can use a paper towel to do it. If
there is too much oil, take it up
with a paper towel before you add
the mix. |
| 4 |
Keeping
the skillet level, dip in the mix
covering only the bottom. Raise the
skillet and move the skillet so the
mix covers all the holes and is
uniform, then place the skillet over
the stove. |
| 5 |
Fry the
crepe until the borders are browned.
Then remove from the skillet and
place it in a dish with the browned
side facing down. To keep the crepe
moist, cover the dish immediately
with a cover. |
| 6 |
Repeat
these steps until you finish the
mix. Lightly oil the skillet each
time so it doesn't stick. |
Fried Eggs
Melt one tablespoon
of butter or margarine in a skillet at
medium heat. Break the eggs and very
gently place them in the skillet. Season
with salt and pepper. Lower the heat and
cover with the Vac-Controle valve
closed. Cook for 2 or 3 minutes and
serve.
Back to top of
page
Fricassee Eggs
Serves 6 people
3 cups chicken broth
3 tablespoons butter or margarine
4 tablespoons sugar
1/4 cup chopped onions
6 hard boiled eggs
1/4 cup whipped cream
chopped parsley
Salt & pepper
First, prepare the hard boiled eggs:
Boiled Eggs Directions - To
boil an egg without water click HERE
Guide to Cooking
Vegetables
Select the correct size
pan, that which can be filled 2/3 to
capacity. Add water to cover the
vegetables; cover pan, shake and drain.
This restores water lost by the
vegetables in transit from the garden to
the kitchen.
Now add two to three ounces of water and
cover pan with the Vac-Controle valve
open and place pan over medium to
medium-high heat. When whistle sounds,
close valve and turn off the heat to
create the seal.
Begin timing
vegetables. Standing time varies
with the vegetable.
(See chart below)
Frozen Vegetables
Cooking
Do not rinse the frozen
vegetables; just cook them as they are
packaged.
Follow the same steps except for the
first step (put your frozen vegetables
in your pan and add 4 tablespoons of
water).
Note:
Larger, dense vegetables such as
potatoes, whole carrots or sweet
potatoes and beets usually require the
addition of 3 to 4 tablespoons of water
to ensure adequate moisture.
Carrots O'Brien
Serves 4 people.
8 Medium Carrots in
slices
4 tablespoons of finely chopped green
peppers
1 ½ tablespoons salt
2 tablespoons lemon juice
4 tablespoons of butter or margarine
4 tablespoons of chopped parsley
Place carrots and green
peppers in a pan, and follow
instructions of basic recipe.
Drain well. Aside, mix
the juice lemon, salt and butter.
Top the carrots with
this sauce and decorate with parsley.
Back to top of
page
Sauté Macaroni
Serve 6 people.
1/2 cup oil
250 gr. macaroni, uncooked
1/2 cup chopped onion
1/2 cup chopped green pepper
1 minced garlic clove
3 cups tomato juice
1 teaspoon salt
1/4 teaspoon pepper
2 teaspoon Worcestershire sauce
Cayenne Pepper
Heat the oil in a large skillet on
medium heat.
Sauté the macaroni with
the onion, pepper and garlic until the
macaroni is light yellow.
Add the rest of the
ingredients and cover with the
Vac-Controle valve open. When it
whistles, reduce the heat and close
valve.
Cook 20 minutes.
Back to top of
page
Roast Beef Supreme
Serves 6 persons
1.5 kg. roast beef
2 - 3 tablespoons oil
4 medium onions (thinly sliced)
4 garlic cloves (chopped)
1 can meat broth 300 ml.
1 can beer 350 ml.
2 tablespoons brown sugar
Fresh herbs
1 laurel leaf
6 sprigs parsley
1 teaspoon thyme
3 tablespoons starch corn
2 tablespoons wine vinegar
Cut the meat in slices of 5-10 cm in
length and 1.3 cm thickness. Dry with
paper towel.
Heat the oil in a large
skillet and brown the meat on medium
heat. Remove the meat from skillet.
Brown the onions and
garlic on medium heat. Add meat to the
onions.
Heat the meat broth and
pour it over the meat and the onions
along the side of the skillet.
Add beer, covering the
ingredients and then add brown sugar and
herbs.
Cover with the
Vac-Controle valve open. When it
whistles, reduce the heat and close the
valve.
Cook for 1 1/2 hour.
Mix the corn starch and
the vinegar.
Take out the herbs and
drain liquid from the skillet, add the
corn starch and the vinegar.
Cook on low heat and
cover the meat with this sauce.
Pork and Pumpkin Stew
Serves: 6 -----
Time: 1 hour
Equipment: 6.5-quart
Stockpot, chef knife, Cutting Board,
Kitchen Machine food cutter
1 ½ pound pork
tenderloin, trimmed and cut into 1 ½-inch
cubes
2 teaspoons olive oil
2 teaspoons whole cumin
seeds
1 large onion, peeled and
chopped w/ Kitchen Machine #2 blade
3 cloves garlic, minced
1 14 ounce can crushed
tomatoes, or 1 ½ pounds plum tomatoes,
skinned, seeded and chopped
1 cup reduced-sodium
chicken stock
½ cup dry white wine
½ teaspoon fresh oregano,
chopped (or dried)
¼ teaspoon red pepper
flakes
1 pound fresh pumpkin or
butternut squash, peeled and cut into
1-inch chunks (3 cups)
1 tablespoon cornstarch
1 tablespoon water
3 tablespoons fresh
parsley or cilantro, chopped
2 tablespoons pumpkin
seeds lightly toasted (optional)
Preheat 6.5-quart
Stockpot over medium-high heat.
Add pork cubes to pan,
browning on all sides, then transfer to a
plate.
Reduce heat to low, add
oil and cumin, sauté 30 seconds, add onion
and garlic, sauté 2 minutes.
Add tomatoes, chicken
stock, wine, oregano, red pepper flakes
and reserved pork.
Cover with vent open, and
continue to cook over low heat 30 minutes.
Dissolve cornstarch in
water, add to stew to thicken, stirring
gently. Add cilantro or parsley, and salt
and pepper to taste.
Serve with rice,
garnished with toasted pumpkin seeds.
Back
to top of page
Minestrone
Serves 10/12 people.
1 cup of dried beans
1 bay leaf
3 cubes meat bouillon
3/4 cup chopped onion
1 cup chopped celery
3/4 cup chopped onion
1 minced garlic clove
1 cup carrots cut in cubes
3 tablespoons butter or margarine
2 teaspoons salt
1 teaspoon basil
1 teaspoon chopped parsley
1/4 teaspoon pepper
500 gr. cut tomatoes
1 small squash cut in cubes
1 medium potato cut in cubes
300 gr. frozen green peas
2 cups sliced cabbage
1/2 cup uncooked macaroni
Water to cover the dried beans
Leave the dried beans in water
overnight. When they swell up, drain and
place them in a pan with 2 liters of
water. Cook at low heat with the meat
bouillon and the bay leaf. Cover with
the Vac-Controle valve open and when it
whistles, reduce heat to low and close
valve.
Cook approximately 1
hour and 15 minutes or until the beans
are tender.
In a small skillet
sauté the onions, celery, garlic and the
carrots with butter for 3-5 minutes on
medium heat.
Add this to the soup and
cook for 10 more minutes. Add the
seasoning and the rest of the
ingredients.
Boil on low heat with
the cover on for 15 or 20 minutes or
until the vegetables and macaroni are
tender. Serve with grated Parmesan if
desired.
Back
to top of page
|
