Recipes



Try Our Recipes
Apple Strudel
Lori's Autumn Cheesecake
Lori's Chili Blanco
Chili on the Go
Spicy Scrambled Eggs
Southwest Salsa
Tortilla Soup
Mixed Satay
Satay Sauce
Sweet and Sour Sauce
Strawberry Float


NEW RECIPES | coming soon!
Betty's Jambalaya and Crawfish Etouffee
Also see Cajun Foods.


Apple Strudel
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You will need:
250 g of all purpose flour
80 g of butter (melted)
5 tablespoons of warm water
2 tablespoons of vinegar
pinch of salt
2 eggs (1 in the dough, 1 needed for baking)
10 apples (Macintosh)
cinnamon
raisins
hazel nuts
sugar
bread crumbs
powdered sugar


Make the dough by mixing flour, one egg, water, vinegar, butter and salt. Work it together until it is compact. Set it aside and cover it.

Peel the apples and slice them thin.

Roll the dough flat. Roll it thin, but be sure it doesn't have holes in it.

Spray the rolled dough with oil and sprinkle with bread crumbs. Spread the apples and two handfuls of sugar on half of the dough. Add cinnamon to taste. Add raisins and nuts (cut in halves) as desired.

Preheat over to 400 F.

Fold the dough and pinch edges together.

Beat an egg with a little water and brush it on the strudel.

On a cookie sheet, put the strudel in the preheated oven for 20 - 25 minutes. Brush the strudel with egg and water mixture several times as it turns nice and brown. As it starts to darken, decrease heat to 350 - 325 F. After 10 minutes in the oven, pierce the top of the strudel several times with a knife.

Take the strudel out of the oven, cover it and let it cool down.

Sprinkle with powdered sugar before serving.



Lori's Autumn Cheesecake
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You will need:
(Step 1)
1 cup of graham cracker crumbs
3 tablespoons of sugar
1 teaspoon of cinnamon
1/4 cup of margarine, melted
1/4 cup of chopped pecans

(Step 2)
2 (8 ounce) packages of cream cheese, softened
1/2 cup of sugar
2 eggs
1/2 teaspoon of vanilla

(Step 3)
4 cups of thin apple slices, from peeled apples
1/3 cup of sugar
1 teaspoon of cinnamon
1/2 cup of chopped pecans

(1) Combine crumbs, sugar, cinnamon and margarine, press into the bottom of a 9 inch springform pan. Bake at 350 degrees for 10 minutes.

(2) Combine cream cheese and sugar, mixing at medium speed on an electric mixer until well blended. add eggs, one at a time, mixing well after each. Blend in vanilla. Pour over crust.

(3) Toss apples with combined sugar and cinnamon. Spoon apples mixture over cream cheese layer and sprinkle pecans on top.

Bake at 350 degrees for 70 minutes. Loosen cake from the rim of the pan. Cool before removing the rim of the pan. Chill the desert and slice.



Lori's Chili Blanco
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You will need:
1 pound of dried white beans
1 1/2 quart of chicken stock
1 1/2 medium onions, chopped
2 cloves of garlic, chopped
1 teaspoon of salt
1 tablespoon of corn oil
1 can (4 ounce) of green chilies, chopped
2 teaspoons of ground cumin
2 teaspoons of crushed dried oregano
2 teaspoons of ground coriander
Pinch of ground cloves
Pinch of cayenne
4 cooked boneless chicken breasts, diced
1/2 cup Monterrey Jack cheese, grated
4 green onions, sliced thin

Combine beans, stock, half of the chopped onion, garlic and salt in a large kettle and bring to a boil. Reduce heat, cover and simmer 1 and 1/2 hours or until beans are very tender, adding more stock as needed.

Heat corn oil in a skillet to cook remaining chopped onion until it is tender and clear, about 5 minutes. Add chopped chilies, cumin, oregano, coriander, cloves and cayenne, and mix thoroughly. Cook 20 minutes longer.

Add skillet mixture to bean mixture.

Portioned diced chicken into four servings. For each serving, put chicken into the bottom of a bowl, spoon chili over top and sprinkle with grated Monterrey Jack cheese and green onions.

Serves four.



Chili on the Go
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This recipe will help you spice up store-bought chili. Adding Chulula or pepper sauce is the key to making a quick bowl of acceptable chili. Besides, if you were really good at making chili from scratch, you would be traveling around the state competing in chili cook-offs.

You will need:
8 or 12 ounce Can of Chili (your favorite brand)
Chulula or Grace Jamaican Hot Pepper Sauce
JalapeŇo Peppers (optional)
Monterrey Jack or Cheddar Cheese
Corn Chips

Grate about 2 ounces Monterrey Jack or cheddar cheese into a bowl in advance.

Heat chili in a sauce pan. Dash hot sauce over the top and stir into chili. Taste and add more hot sauce as desired. If adding jalapeŇos, mix in while chili slowly boils. Cook chili about 5 minutes on medium heat.

Pour chili into a serving bowl and sprinkle with grated cheese. Eat with corn chips as you would a dip or salsa.

Serves one.



Spicy Scrambled Eggs with Pepperoni
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You will need:
Two Grade A Eggs
10 or 12 Pepperoni Slices
Black Pepper
Green Peppers (optional)
Black Olives (optional)

In a skillet, apply light or medium heat to pepperoni slices. Remove pepperoni from skillet before becoming too crispy. Don't remove remaining pepperoni oil from skillet; it will be used to fry eggs.

Break two eggs into skillet and scramble to desired consistency.

Mix in pepperoni slices and green pepper or black olive slices as desired. Remove from skillet.

Sprinkle with black pepper and light salt if desired.

Serves one.
Use four eggs and 20 pepperoni slices to serve two, or use three eggs and add more vegetables.



Southwest Salsa
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You will need:
8 to 10 Roma tomatoes
(use 4 or 5 to make a smaller portion
and only about half of the other items)
2 serrano chilies
1 to 2 thin slices of onion (optional)
1/2 bunch fresh cilantro
(use more or less as desired)
1 teaspoon of salt
1/2 of a lime

Dice 8 to 10 Roma tomatoes
(to preferred consistency)
Dice 2 serrano chilies
Dice 1 to 2 thin slices of onion (optional)
Chop 1/2 bunch fresh cilantro
(use more or less as desired)
Sprinkle lightly with salt
Sprinkle lightly with lime

Mix ingredients and let stand about one hour before serving.
Keep cool or refrigerate.

Makes one large bowl of salsa; good with chips, and an excellent Pico de Gallo for topping grilled chicken breast.



Tortilla Soup
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You will need:
2 (4 oz) skinned and boned chicken breasts, cubed
2 cups frozen whole kernel corn
1 large onion, chopped
2 cloves garlic, pressed
2 (14.5 oz) cans chicken broth
1 (10.75 oz) can tomato puree
1 (10 oz) can diced tomatoes & green chiles, undrained
1 teaspoon salt
2 teaspoons ground cumin
1 teaspoon chili powder
1/8 teaspoon ground red pepper
1/8 teaspoon ground black pepper
1 bay leaf
4 (5 1/2 inch) corn tortillas
garnish: chopped fresh cilantro

Combine the first 13 ingredients in a 4 quart slow cooker. Cove and cook at high 6 hours. Discard bay leaf. Cut tortillas into 1/4 inch wide strips. Place on a baking sheet and bake at 375 degrees for 5 minutes. Stir and bake 5 more minutes or until crisp. Serve with soup. Garnish with cilantro, if desired. Yield is 10 cups.



Mixed Satay
(from Maria Prayitno)
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250g chicken breast fillets, sliced
250g piece of beef eye fillet, sliced
250g pork fillets, sliced
2 cloves garlic, crushed
1/2 teaspoon ground coriander
1/4 teaspoon ground cumin
1/2 teaspoon curry powder
2 tablespoons oil
1 tablespoon brown sugar
1 tablespoon fish sauce
1/4 teaspoon sambal oelek

Thread chicken, beef and pork onto skewers and place in a shallow dish. Combine garlic, coriander, cumin, curry powder, oil, sugar, fish sauce and sambal oelek in a bowl and pour over skewers. Cover and refrigerate skewers for at least one hour. Grill skewers until tender, turning often. Serve with sauces.

NOTE: Satay skewers can be prepared a day ahead; sauces made 6 hours ahead. Store satay skewers covered in refrigerator; sauces covered at room temperature.



Satay Sauce
(from Maria Prayitno)
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1 cup peanuts
1 tablespoon oil
1 onion, finely chopped
2 cloves garlic, crushed
2 medium red chilies, fresh, finely chopped
1 tablespoon fresh lemon grass, finely chopped
1/2 teaspoon curry powder
1/4 teaspoon fresh coriander root, chopped
1 cup coconut milk
2 tablespoons brown sugar
2 teaspoons tamarind sauce
2 teaspoons lime juice

Blend or process nuts until crushed. Heat oil in wok. Add onion, garlic, chilies, lemon grass, curry powder, cumin and coriander root. Cook, stirring until onion is soft. Add nuts and remaining ingredients. Stir until heated through



Sweet and Sour Sauce
(from Maria Prayitno)
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1/4 cup white vinegar
1/2 cup sugar
1.5 tablespoons water
1/2 carrot, finely chopped
1/4 small green cucumber, seeded, chopped

Combine vinegar, sugar and water in a pan. Stir until sugar is dissolved. Bring to boil. Boil uncovered for 3 minutes. Pour syrup over carrot and cucumber in serving bowl. Cool before serving.



Mark's Famous Strawberry Float
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You will need:
2 pints Vanilla Ice Cream, preferably Blue Bell Homemade Vanilla
1 (12 ounce) can Strawberry Soda, Fiesta brand works well
1 handful of strawberries (when in season)

In a tall, frosty glass that has been kept in the freezer, combine 1 pint of vanilla ice cream with about 5 sliced strawberries in layers. Pour about 6 ounces of chilled strawberry soda over the ice cream.

For strawberries in season, you may want to lightly sprinkle the slices with sugar and let them stay out at room temperature about 10 minutes before serving. If strawberries are out of season, plain strawberry soda and vanilla ice cream is a great combination.

Two pints makes two large floats.



Also see Cajun Foods.
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Recipes

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