Gourmet Cookie Bouquets Recipe Blog

• 1/2 pound cream cheese
• 2 eggs
• 1/4 cup sugar
• 3 cups cooked medium noodles, drained
• 2 tablespoons dry bread crumbs
• 3 tablespoons melted butter

Cream the cheese with the eggs, sugar and salt. Stir in the noodles. Turn into a buttered 9 inch ring mold. Sprinkle with the bread crumbs and butter. Bake in a 375 degree oven for 40 minutes or until brown. Unmold carefully. Serves 6.

• 1 slender chorizo (or pepperoni) sausage cut in about 40 slices
• 1 raw egg yolk
• 1 recipe Empanadilla dough

Preheat oven to 400 degrees. Divide the dough in two. Roll out half; place sausage slices on rolled dough, pressing them down slightly. Roll out other half of dough and put it over the sausages. Using a cookie cutter or a thin edged glass, cut out a circle around each sausage slice large enough to leave a margin of dough around the sausage. Pinch the edges of the two halves together, brush tops with beaten egg yolks diluted in a little water, prick pastries with a fork, and bake in a 400 degree oven for 15 to 20 minutes or until brown.

• 2 medium heads of lettuce (preferably
  Boston or Romaine)
• 2 medium green peppers
• 2 medium cucumbers
• 3 large tomatoes
• ½ medium onions (preferably a sweet mild onion)
• 9 tbs. olive oil
• 3 tbs. vinegar
• 1/2tsp. salt

Dice washed lettuce, peppers, tomatoes, onions, and peeled cucumbers, but keep them all separate. Put a layer of chopped lettuce in a flat-bottomed serving dish with fairly high sides. Cover with a layer of chopped pepper, then a layer of cucumbers, topped by the onions and, lastly, the tomatoes. Mix olive oil, vinegar, and salt in a bowl and pour it over the salad. Cover the dish and keep it in a cool place for at least 2 hours before serving. Serve in the dish in which it was made. Serves 6.

• 3 tablespoons butter
• 1 cup sliced onions
• 4 cups thinly sliced potatoes
• 3 cups cooked or canned flaked fish
• 1 1/2 teaspoons salt
• 1/2 teaspoon pepper
• 2 eggs
• 1 1/2 cups light cream

Melt the butter in a skillet. Brown the onions in it. Arrange alternate layers of the potatoes, fish and onions in a buttered baking dish, starting and ending with the potatoes. As you arrange the layers, sprinkle the potatoes with one teaspoon salt and pepper.Beat the eggs, cream and remaining salt together and pour over the contents of baking dish.  Bake in a 350 degree oven or until firm. Serves 6.

• 1 cup minced onions
• 1/3 cup chicken fat
• 2 cups cooked kasha
• 3 cups cooked broad noodles, drained
• 1 ½ teaspoon salt
• ¼ teaspoon pepper

Brown the onions in the fat. Combine with the kasha, noodles, salt and pepper. If you have any grebenes, add some. Toss until well mixed. Serve hot. Serves 6.

Curry leaves, an essential ingredient in Indian cooking, are thin, shiny, and dark green. Although similar in appearance to bay leaves, curry leaves exude a unique aroma and flavor. There are no substitutes for curry leaves (curry powder, for example, should not be used). You can find fresh curry leaves at Indian grocers. They have a short shelf but freeze nicely.This version of the dish is only moderately hot. You may adjust the number of chilies to suit your tastes.

• 2 pounds boneless chicken breasts cut into 3/4 inch cubes
• 3 onions, peeled and chopped into 1/2 to 3/4 inch pieces
• 10 whole dried red chilies
• 1 tablespoon ground cinnamon
• 1 tablespoon ground cloves
• 2 1/2 teaspoons salt, divided
• 1 cup water
• 5 medium potatoes
• 1/2 cup vegetable oil
• 1/2 cup (1 stick) lightly salted butter
• 1/2 teaspoon mustard seed
• 1 bunch curry leaves

1. In a large, nonstick skillet, mix the chicken, onions, chilies, cinnamon, cloves, 1 1/2 teaspoons of salt, and water. Cover with a tight fitting lid and cook about 1 hour over medium low heat.
2. While the chicken is cooking, place the potatoes in a large saucepan and cover with water. Bring the water to a boil and cook potatoes 15 to 20 minutes, until their skins are soft and can be removed by hand. Let the potatoes cool slightly. Using rubber gloves if the potatoes are too hot to handle, peel the potatoes either by hand or with a peeler. Thinly slice the potatoes.
3. In another large, nonstick skillet, heat the oil and butter until butter melts. Add a single layer of potatoes to the oil (you may need to fry half or a third at a time). Fry the potatoes in oil and butter mixture until they turn medium brown. sprinkle with 1 teaspoon of salt on the slices while frying. Remove to paper towels to drain. Place the mustard seed in the same pan and simmer until broken in the oil remaining in the pan, then add the curry leaves.
4. Once the chicken is cooked, remove the chicken pieces to a bowl. Discard the chilies or, if desired, leave them in the pan to add color to the dish. Make a coarse paste out of the cooked onions by mashing them in the pan with a large spoon.
5. Add the cooked chicken to the mustard seed and curry leaves and fry 2 to 3 minutes. After the curry leaves darken, add the onion paste, mix thoroughly, and cook 5 minutes more. Add the fried potatoes and lower the heat. Cook an additional 5 minutes. Serve immediately.

• 4 medium size chicken breast (split lengthwise, skinned and boneless)
• Salt
• 1 tablespoon green onion, chopped
• 1 tablespoon chopped parsley
• 1/4 pound butter
• 2 beatened eggs
• Flour and dry bread crumbs

Place each piece of chicken between two pieces of waxed paper. Pound with something to flatten chicken. Peel off paper and sprinkle with salt. Place a piece of butter at each end of cutlet. Sprinkle with parsley and onion. Roll meat like a jelly roll, tucking in sides and ends. Dust each roll with flour and dip in beaten egg; then roll in bread crumbs. Chill for an hour. Fry in hot fat about 15 minutes until golden brown.

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• 1 Knorr chicken bouillon cube, crumbled
• 2 tablespoons fresh lime juice
• 1 tablespoon honey
• 1 tablespoon chopped fresh cilantro
• 1 clove garlic, minced
• 4 skinless, boneless chicken breast

In a large resealable plastic bag, combine all ingredients. Seal the bag and shake well. Marinate in the fridge for 30 minutes. Remove chicken from the marinade, discard the rest. Grill or broil chicken, turning once, 6 minutes per side or until thoroughly cooked.

• 1 tablespoon vegetable oil
• 2 tablespoon all purpose flour
• 1 tablespoon curry powder
• 1teaspoon ground cumin
• 1/4 teaspoon salt
• 4 (3 ounce) thin chicken breast
• 1/2 cup orange juice
• 1/2 cup water
• 2 tablespoons mango chutney
• 1/4 cup sour cream

In a large skillet, heat oil. In a large plastic reclosable bag, mix the flour, curry powder, cumin and salt. Add the chicken and shake to coat. Transfer the chicken to the skillet, shaking off any excess flour (reserve the remaining flour): sauté until cooked through. Put chicken on plate and keep warm. Stir excess flour into skillet mixing with pan juices. Add orange juice and water, stirring constantly and scraping up the browned bits from the bottom of the skillet. Stir in chutney. Bring to a boil and cook, stirring until mixture thickens. (1 minutes) Stir in sour cream until blended. Simmer 30 seconds. Spoon sauce over chicken. Sprinkle with cilantro.

• 2 teaspoons vegetable oil
• 3 tablespoons balsamic vinegar
• 2 teaspoons
  Dijon mustard
• 1 large garlic clove, crushed
• 4 (four ounce) thin chicken breast
• 2 cups small mushrooms, halved
• 1/3 cup chicken broth
• 1/4 teaspoon dried thyme leaves, crumbled

In a large skillet, heat 1 teaspoon of oil. In a medium bowl, mix 2 tablespoons vinegar, mustard and the garlic. Add the chicken and turn to coat. Transfer chicken and marinade to the skillet: sauté the chicken until cooked through. Transfer chicken to platter and keep warm. In the skillet, heat the remaining teaspoon of oil. Sauté mushrooms 1 minute, add the broth, thyme and the remaining vinegar. Cool stirring occasionally, until the mushrooms are deep brown, about 2 minutes longer. Serve chicken, topped with mushrooms.