This is from Stephen Block,  if you have not tried or like German Recipes this is
the website for you.  I came across his website six years ago and I always go to his recipes
for information,  or a new recipe.  We love the german pancakes. They remind
Eric of stuffed french toast :D  I have to tell you. I love brussel sprouts and buy them
fresh as well as frozen. I did not know they grow like this.  
Thank you Stephen for sharing your information. 

  Along with recipes here is the story of brussel sprouts 




http://kitchenproject.com/history/Brussels-Sprouts/index.htm

VEGGIE JUICE

Why buy V-8 juice when you can make your own. If you make your own you have
control over the sodium, sugar, all the things you dont know what they are
or what they mean.........

HOME MADE VEGGIE JUICE
when I make v8 juice, if possible I like to make alot of it. I use v8 for my chili soup,
veggie soups, I pour is over my meats sometimes,. when baked it becomes like a
bar b que sauce. v8 adds so much flavor to so many dishes, gazpacho, what every
your imagination can decide upon

INGREDIENTS
1 1/2 cups coarsely chopped tomato
1 jalapeno pepper, seeded and cut-up
1/4 of a sweet pepper, seeded and cut up
1 small green onion, cut-up (white part only)
3 large carrots chopped small
3 large celery stalks chopped small
1/4 cup pf honey ( to cut down the acidic taste )
1/2 lime, juiced
dash of hot sauce if desired or one jalepeno diced small
salt to taste ( I use sea salt or kosher ) tiny amounts until it taste like you want it
freshly ground black pepper
8- 12 large tomatoes ( strain seeds ) or pure tomato juice purchased
pickled banana pepper (optional)

DIRECTIONS
1.) Place tomato; jalapeno pepper; sweet pepper*; the white part of a small green onion; and the juice from half a lime in a blender. Cover and blend until smooth. Season to taste with salt, freshly ground black pepper, and bottled hot pepper sauce. If necessary, add purchased tomato juice or water to reach desired consistency.
2.) Pour into small glasses. Top with the top of the celery stalk with leaves ( if desired )
from the test kitchen

NOTES AND TIPS:
roma tomatoes do not have as much acid, if you do use these you will need a good
four pounds.
Use red sweet pepper with red tomatoes and yellow sweet pepper with yellow tomatoes.
I like to top it with a slice of lemon, or lime, celery stalk with leaves, anything you think
would appeal to the eye :D its yours to decide :D
Note:This juice is a great use for an abundance of garden veggies.
The juice is a source of vitamins, antioxidants, lycopene -- and is fairly low in calories.

CINCO DE MAYO PLATTER

I LOVE making platters as well the appetizers and other foods
this is one of my favorites when entertaining. Have two platters
one for the savory and one for the sweet.


QUESADILLAS


PREPERATION


Prepare small  Quesadillas, lay quesadilla flat, on one side of the tortilla,  fill half with 
your favorite meat , cheeses, Jalepenos etc.....  take clean side , fold over the filled side.
Heat on low to medium, until cheese melts
  
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MINI TAZAS

A little tortilla cup with flavorful fillings.

Prep Time: 15 minutes

Cook Time: 5 minutes

Total Time: 20 minutes

Ingredients:

• 4 large flour tortillas
• 1/2 cup shredded jack
• 1/2 cup shredded mozzarella, queso fresco or panela
• 1/4 cup black beans, drained
• 1 serrano chile finely diced
• 1/4 cup finely diced canned red chile peppers
• 1/4 cup cotija

Preparation:

Lightly grease 2 mini muffin pans. Using a cookie cutter, cut small rounds out of the tortillas. When you have all the rounds you'll need, warm them slightly. Use your fingers to press one into each of the mini muffin tin cups. You may need to make a small cut on opposite edges to help the rounds conform to the mini cups.

Fill each cup with 4-5 black beans, a pinch of each shredded cheese, a sprinkle of serrano and some diced chile peppers.

Bake in a 425 degree oven for 5-8 minutes or until tortillas begin to brown and cheese is bubbly.

Top with a pinch of crumbled cotija cheese.

Other filling suggestions

• Fresh corn kernels
• Spanish rice
• Cilantro
• Shredded meat

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EMPANADAS

This flaky crust is perfect to make empanadas. Just add your favorite filling, cook and enjoy a crispy empanada.

Prep Time: 45 minutes

Cook Time: 15 minutes

Total Time: 1 hour

Ingredients:

• 3 cups flour
• pinch of salt
• 2 teaspoons sugar
• 3 teaspoons baking powder
• 1/2 cup lard or shortening
• 3/4 cup chicken stock
• 1 egg
• oil or shortening for frying

Preparation:

Mix the dry ingredients together. Cut in the lard with a pastry cutter or 2 knives until the mixture resembles coarse meal. Whisk egg and mix into chicken broth. Mix the broth and egg into the flour mixture and knead until dough forms. Cover and refrigerate for 30 minutes.

Lightly flour a surface and roll out dough to 1/4 inch thick. Cut into 4-inch circles for small empanadas, 5-inch for medium ones or 6-inch for large ones. Place 1 tablespoon of filling in the center of the dough circle for small empanadas, 2 tablespoons for medium and 3 tablespoons for large.

Fold dough over to make a filled half circle and use a fork to press the edges together. Refrigerate uncooked empanadas for 3 hours.

Fry in 350 degree oil for 6-7 minutes or until golden brown.

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EMPANADA FILLINGS SAVORY AND SWEET


Beef

A hearty filling for your empanadas. First make the empanada dough, then fill it with this family recipe for beef empanadas and enjoy. Empanadas make great appetizers and finger foods for a meal on the go.

Cook Time: 20 minutes

Total Time: 20 minutes

Ingredients:

• 2 lbs ground beef
• 2 small potatoes, diced into one inch cubes and boiled until soft
• 1 onion, peeled and coarsely chopped
• 5 cloves of garlic, peeled and finely chopped
• 1/4 cup green olives, finely chopped
• 2 hardboiled eggs, coarsely chopped
• 1 cup beef broth
• 1/2 cup raisins, soaked in warm water for 1 hour (optional)
• 1 teaspoon oil

Preparation:

Sauté the onions and garlic in the oil over medium heat for 1 minute. Put the ground beef in and begin to brown. When the beef is cooked through, add in the broth, green olives, raisins and bring to a simmer. Let the liquid reduce until it's almost gone. Fold in the eggs and potatoes and place by the spoonful into your prepared empanada dough and cook accordingly.

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BEEF PICADILLO FILLING

his picadillo recipe is a cuban picadillo recipe made with ground beef called picadillo santiaguero. You can serve it with rice or use it as a filling for emapanada  and papas rellanos

Cook time : 45 minutes

Prep Time: 15 minutes

Total Time: 1 hour

Ingredients:

• 1 pound ground beef
• 1 teaspoon oregano
• 1 teaspoon cumin
• 4 cloves garlic
• 1 medium white onion (chopped fine)
• 1 small green pepper (chopped)
• 1/2 cup beef stock
• 3/4 cup tomato sauce
• 2 small potatoes (peeled and diced)
• 8 to 10 green olives (pitted)
• salt and pepper to taste
• olive oil for sautéing

Preparation:

1. In a mixing bowl, combine the ground beef, oregano, cumin, salt and pepper.

2. In a fruing pan, heat the olive oil. Sauté the onions, green pepper, and garlic until soft.

3. Add the ground beef mixture, beef stock, and tomato sauce. Cover and cook over medium-low heat for 15 minutes.

4. Add the diced potato. Cover and cook another 15 minutes, or until the potatoes are done.

5. Remove the cover. Add the olives and cook uncovered 15 minutes or until the liquid is fully evaporated, but the meat is still moist.

6. Serve the picadillo warm with rice or let cool and use as a filling for empanadas and papas rellenas.

Serves: 4 - 6 servings.

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This Chicken and Cheese Empanada Filling is a great way to use up left over chicken. If you aren't a chili fan, you can leave out the jalapeño pepper. If you love spicy hot empanadas, just use a hotter chili such as a serrano. Empanadas make great appetizers, finger foods, lunches and meals on the go.

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Ingredients:

• 1 cup Mexican blend shredded cheese
• 1 cup cooked chicken (cooled, shredded or finely diced)
• 1 jalapeño pepper (diced)
• 3 large garlic cloves (peeled and minced)
• 1 tablespoon dehydrated onion flakes
• 1/2 teaspoon ground cumin
• salt and pepper to taste

Preparation:

1. In a bowl, combine all ingredients and thoroughly mix them together. You may refrigerate the filling until you are ready to assemble the empanadas.
2. Place the filling by the spoonful into your prepared empanada dough or store bought discs*.
3. Fold the dough and filling into a half circle shape and crimp the edges with a fork. If the edges won't stay sealed you can dip the fork in water before crimping or use an egg wash. Do not overfill the empanadas. They will tear and you will lose your filling in the oil.
4. Fry the filled empanadas at 375 degrees Fahrenheit for 1 to 2 minutes per side**. They should be lightly golden. Drain on paper towels. Cool slightly before serving.

*Empanada dough is available in specialty markets in the form of frozen discs, usually 10 discs per pack.
**If you prefer to bake your empanadas, then bake in a preheated 375 degrees Fahrenheit oven for 15-20 minutes. They should be lightly golden.
Servings: Makes approximately 6 empanadas.

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SWEET EMAPANADAS

Empanada de Manzana

Apple Empanada

Though empanadas are most often thought of as savory pies, they can also be made of fruits and served as a dessert or for merienda(teatime). For the best results, I recommend using tart, slightly acidic apples for this recipes.

The dough for most empanadas is made with wheat flour; for desert empanadas, I find that corn flour works better. To simplify your shopping, I have userd wheat flour here, but if you decide to try corn flour, use the same amount.

• Makes 1 (10 by 15-inch or 11-inch round) empanada

Ingredients

• Dough
  • 1 egg
  • 1 teaspoon sugar
  • Pinch of salt
  • 2 teaspoons active dry yeast
  • 1/2 cup whole milk, heated to lukewarm (90º to 100ºF)
  • 2 tablespoons unsalted butter, at room temperature
  • 2 1/2 cups all-purpose flour, plus extra for dusting
• Filling
• Olive oil for preparing the pan
• 5 tart apples, halved, peeled, cored, and cut lengthwise into 1-inch-thick slices
• 5 tablespoons sugar
• 3 tablespoons apricot jam (optional)
• 1 egg, lightly beaten

PREPARATION:

1.)   To make the dough, in a large bowl, whisk together the egg, sugar, and salt until blended. 
2.)  In a small bowl, dissolve the yeast in the warm milk and let stand for about 5 minutes, or until foamy.
3.)   Add the yeast mixture and the butter to the bowl with the egg mixture and mix well.

4.)  Add about half of the flour and mix with a rubber spatula or wooden spoon until completely incorporated. 

5.)  Add the rest of the flour a little at a time, continuing to mix with the spatula. 

6.)  When all the flour has been added and the dough becomes difficult to mix, turn the dough out onto a lightly floured work surface and knead until well blended and elastic but not sticky, about 10 minutes.

7.)  Place the dough in a large bowl, cover with a damp kitchen towel, and let rise at room temperature for about 1 1/2 hours, or until about doubled in size.

8.)  Preheat the oven to 450ºF. Brush a 10 by 15-inch baking sheet or an 11-inch pie pan with olive oil.

9.)  Lightly flour the work surface. Punch down the dough and divide into 2 pieces, one slightly larger than the other (the larger portion will form the bottom crust, and the smaller portion the top crust). 

10.) Using a rolling pin, roll out the larger portion into a sheet about 1/4 inch thick and slightly larger than the baking sheet or pie pan. Transfer the dough to the prepared pan. 

11.)Using your fingers, press the dough over the bottom and up the sides of the pan. Pierce the dough with fork tines in several places to prevent bubbles from forming.

FILLING:

1.)  Layer the apple slices neatly and evenly over the dough. Sprinkle the apples evenly with the sugar and then brush with the apricot jam, if desired.

2.)  Roll out the second portion of dough into a thin sheet slightly smaller than the bottom crust. Carefully lay it over the filling. Trim any raggedy edges.

3.)  Using your fingers, press the edges of the top and bottom crusts together, sealing them securely. 

4.)  Trim off any excess dough. Pierce the top of the dough several times with the fork tines to allow steam to be released during baking.

 5.) Brush the top with the beaten egg. Brush the top with the beaten egg.

6.)  Place the empanada in the oven for 30 minutes, or until nicely browned. 

7.)   Transfer to a wire rack and let cool in the pan. Serve warm or at room temperature, cut into squares or wedges.

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Pork Taquitos 

Recipe Ingredients:  10 -12 Mission® Corn Tortillas 1 1/2 Tbsp. Vegetable Oil 1/2 cup Onions diced 2-3 Serrano Chiles minced 1/2 lb. cooked Pork shredded 1 large Tomato peeled, seeded and chopped Guacamole for dipping Vegetable Oil

Recipe Instructions:  1.)   Saute onion in oil until soft. Stir in chilies and shredded pork, cook until meat is hot. Stir in tomato, cook 1 minute. 2.)   Brush tortillas lightly with vegetable oil. Heat in microwave or in oven. Place 1 tablespoon filling in a narrow strip 1 inch from the edge of each tortilla. Roll up tightly. Fasten in center with a wooden pick. 3.)   Pour oil 1/2 inch deep into a medium skillet. Oil must be hot enough for tacos to sizzle when you place them into the skillet. Fry several taquitos at a time until crisp. Drain on paper towels. Remove wooden picks. 4.)   Serve immediately with guacamole for dipping. Taquitos may be cut in half for easier dipping. 5.)   To freeze: refrigerate taquitos about 1 hour after frying. Wrap 10-12 taquitos in heavy foil or freezer wrap. Store in freezer and use within 2 months. 6.)   To serve frozen taquitos, remove from freezer, unwrap and place in a baking dish. Cover lightly with foil. Bake in preheated 350 degree F oven 20-30 minutes, or until heated through. -------------------------------------------------------------------- SANTE FE ROLLS  courtesy of Mission product

Recipe Ingredients: 6 Mission® Light or Fat Free Flour Tortillas warmed 1-1/2 cups (15 oz. can) Canned Black Beans drained 1-1/2 tsps. Garlic Salt 2 Red Bell Peppers roasted, seeded and cut into 1/4 inch strips 3/4 lb. Alaskan King Crab meat 1/2 Ripe Avocado cut lengthwise into thin strips Avocado Dipping Sauce

Recipe Instructions: 1.)   Drain the beans and put them in a processor with the garlic salt. Process until beans are coarsely pureed. Set aside. 2.)   To assemble, place a tortilla on the work surface. Spread a thin layer of beans on the upper third portion of the tortilla (about 3 inches wide). Below the beans, place a row of pepper strips; below the peppers a row of crab meat; below the crab a final row of avocado. Repeat with remaining tortillas. 3.)   From the bottom, roll up tortilla, pressing tightly as you roll. Cut off the rough ends of the roll and slice each into 6 equal slices. Sprinkle with chives and serve with Avocado Dipping Sauce.

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Cinco De Mayo coconut shrimp

• Prep: 20 min. Cook: 25
• Yield: 6 Servings

202545

Ingredients

• 18 uncooked jumbo shrimp (about 1 pound)
• 1/3 cup cornstarch
• 3/4 teaspoon salt
• 1/2 teaspoon cayenne pepper
• 3 egg whites
• 2 cups flaked coconut
• Oil for deep-fat frying
• APRICOT-PINEAPPLE SALSA:
• 1 cup diced pineapple
• 1/2 cup finely chopped red onion
• 1/2 cup apricot preserves
• 1/2 cup minced fresh cilantro
• 2 tablespoons lime juice
• 1 jalapeno pepper, seeded and chopped
• Salt and pepper to taste

Peel and devein shrimp, leaving tails intact. Make a slit down inner curve of each shrimp, starting with the tail; press lightly to flatten. In a shallow dish, combine the cornstarch, salt and cayenne; set aside. In a bowl, beat egg whites until stiff peaks form. Place the coconut in another shallow dish. Coat shrimp with cornstarch mixture; dip into egg whites, then coat with coconut.

Directions

• In an electric skillet or deep-fat fryer, heat oil to 375°. Fry shrimp, a few at a time, for 1 to 1-1/2 minutes on each side or until golden brown. Drain on paper towels.
• In a bowl, combine salsa ingredients. Serve with shrimp. Yield: 6 servings.

 AND TIPS: 

MAKE sure your shrimp is cleaned, I will post how to clean them.  

Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

HERE ARE several dips to use with your shrimp. 

2 paprika (tabl) 2 tbsps cumin 2 tbsps garlic powder 1 tbsp onion powder 2 tbsps kosher salt 12 tbsp ground cinnamon 12 tbsp red pepper flakes 12 tbsp black pepper 2 lime (juice) 2 lbs shrimp (cleaned)

Mix all the ingredients from Paprika to Black Pepper together with Shrimp and marinate for 15-20 mins (no longer or else the acid from the lime juice will start to cook the shimp).
SAUCEserves 10

1 cup mayonnaise

1 sour cream 1 lime (juice) 2 chipotle chile (adobo seeded and chopped) 2 tbsps adobo seasoning (sauce the chipolte) 2 tsps ground cumin 12 cup chopped cilantro

2 tbsps olive (oil veg, canola whatever you have on hand)


DIRECTIONS
mix all ingredients, allow 2 hours or over night to chill and
 blendthe flavors come together nicely when allowed to be covered
and blended together. 

===================================================

SPICEY LOUISIANA SHRIMP AND CREAM CHEESE DIP

 serves 10

INGREDIENTS

10 cups water 20 tsps cajun seasoning (creole) 5 lbs shrimp (peeled) 7 eight ounce cream cheese (room temperature) 25 tbsps broth (reserved shrimp) 10 tbsps lemon juice 10 tsps onion powder DIRECTIONS

bring two cups of water to a boil,  clean and devein shrimp if it is not already cleaned

believe me you do not want to eat the brown streak inside :D

when water is boiling add  4 tablespoons of cajun  or creaole seasoning. 

2.)  do not over cook shrimp....... only 2 minutes or until pink color. if 

      over cooked it will be very rubbery. 

3.)  remove shrimp and reserve 1/4 cup of shrimp juice.

4.)  do not leave shrimp out,  place in bowl, cover and refrigerate 2 hours to 6 hours

5.)  in seperate bowls  mix onion powder, garlic poweder, cayenne, rest of cajun or creaole seasoning

6.)  make sure cream cheese is room temperature, add hot sauce , chopped green onions

       lemon juice, chopped parsley,  blend well ,  this can be made ahead of time. 

2 hours before serving,  allow the cream cheese mixture to become room temp again 

and gently fold in the shrimp. folding is using a spatula going down the sides of the 

bowl, under the mixture and bring the mixture gently over the top of the shrimp.

do this umtil shrimp are well covered.  

great with crackers or tortilla or pita chips

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