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Stuffed Squid (Lulas Rechadas)

3 lb squid, cleaned and left whole
1/4 lb ham, coarsely chopped
2 hard-boiled eggs, coarsely chopped
2 egg yolks
2 cup cooked white rice
2 tablespoon parsley, chopped
1 cup canned tomatoes, cut in half
2 onions, finely chopped
4 tablespoon olive oil
salt and pepper to taste

Preheat oven to 350°F.

Saute onions in a frying pan over medium heat until translucent. In a bowl combine ham, hard-boiled eggs, rice, parsley, salt and pepper.
Stir in the egg yolks to bind the mixture. Stuff this into the squid with a small spoon. Seal each one with a toothpick. Layer in a baking dish and cover with tomatoes. Bake for 20 minutes.
Serve hot or warm with a green salad and a not too strong red wine.
Recipe From: The International Squid Cookbook by Isaac Cronin


1 lb ground pork
1/2 bunch green onions
1 can (small) water chestnuts
1 egg
1 salt and pepper
50 won ton wrappers; chilled
1/2 lb shrimp
1/2 lb fresh bean sprouts
1 small dry onion
1 1/2 teaspoon msg
1 tablespoon shortening

Mince peeled shrimp, bean sprouts, water chestnuts as fine as possible. Heat shortening, saute dry onion, add pork and seasoning. Cover and cook until cooked thru. Drain pork mixture. Add shrimp, water chestnuts, green onions. Add egg. Mix. To wrap. Put 1 Tbls meat mixture near corner of wrapper, fold corner over mixture, fold side corner toward center. fold last corner over to make envelope (I dampen edges with egg white) Fry in 1 inch of shortening.

Stuffed Rolls

1 lb lean pork sausage
2 tablespoon margarine
1 clove garlic; crushed
1/2 cup chopped onion
12 brown 'n serve french rolls
1/2 teaspoon salt
1 egg; slightly beaten
1/3 cup water
2 tablespoon grey poupon dijon mustard
1 dash pepper
1 dash oregano
2 teaspoon chopped parsley
1 garlic butter *

Cook sausage, margarine, garlic and onion in a large pan until brown. Cut a little slice off end of French Rolls and scoop out insides. Chop inside bread into crumbs and add to meat mixture. Add all other ingredients except garlic butter. Stir until mixed well. Stuff French Roll shells with mixture. Replace end slice and secure with a toothpick. Brush tops with garlic butter. Bake on cookie sheet at 400°F for 15 to 20 minutes. Yield: 12 servings.
* You can make your own Garlic Butter by mixing some diced and or crushed fresh Garlic with some room temperature Butter and allowing those flavors to mingle a bit. John @ The Cooking Inn.

Polish Sausage

4 lb pork butt
1 lb beef stew meat
2 tablespoon pepper, black; coarse ground
1 tablespoon marjoram leaves
8 garlic clove; pressed
1/4 teaspoon allspice
3 1/2 teaspoon salt
1 cup ; water

Grind pork and beef very coarsely. Combine all ingredients, mix well and stuff into hog casing or make patties.
Recipe From: The Sausage Making Cookbook by Jerry Predika

Turkey Roll (Polpettone Di Tacchino)

1 lb whole turkey breast
2 garlic cloves, minced
2 tablespoon chopped parsley
fresh ground black pepper
3/4 lb ground dark turkey meat
2/3 cup seasoned bread crumbs
1 egg, lightly beaten
1 chicken broth
2 tablespoon pistachio nuts
2 sage leaves
1 teaspoon rosemary leaves
6 tablespoon olive oil
1/2 cup dry white wine

Slice turkey breast and open it like a book. Flatten with blade of large knife or with meat mallet until it forms a large sheet. Sprinkle with garlic, parsley and salt and pepper on both sides. Set aside.
Place ground meat, bread crumbs, eggs, 2 tablespoons chicken broth and pistachios in a bowl. Add a half teaspoon salt and a pinch of pepper and mix.
Spread mixture over open turkey breast, then roll up the short way, as you would for a jelly roll. Tie with string.
Place sage, rosemary and olive oil in a skillet. Brown turkey roll on all sides. Add the wine and raise the heat to let alcohol evaporate. Add a half cup of broth and simmer, tightly covered, for about two hours, turning only once. Add more broth if necessary.
Remove string before slicing. Serve with grapan juices strained over the slices.

Pork And Scallion Wraps

1/2 lb pork tenderloin
6 scallion
1 clove garlic -- crushed
1 tablespoon soy sauce
1 tablespoon honey
1 tablespoon oil
1 tablespoon hoisin sauce
1 teaspoon fresh ginger root -- grated

Preheat oven to 400°F. Trim any excess fat from pork, then cut into 20 round slices. Flatten meat slices with a knife or mallet. Trim roots and any wilted leaves from scallions, then cut each scallion into 3 or 4 pieces. Place scallion on a meat slice and roll up. In a shallow baking dish, stir together garlic, soy sauce, honey, oil, hoisin sauce and ginger root. Place pork rolls in soy mixture seam side down and turn to coat. If preparing ahead, cover and refrigerate. Bake, uncovered, 10 to 15 minutes or until meat is no longer pink in center; cut to test. During baking, baste rolls frequently with sauce. Serve hot or warm.

Egg Nog

2 cup water
8 3 inch cinnamon sticks
6 large egg yolks
3 12 oz cans of evaporated
1 milk
2 cans coconut milk
3 14oz cans sweetened
1 condensed milk
3 cup white rum (a touch less if you use 151 proof)

In a 2 quart saucepan, heat water and cinnamon sticks to boiling over high heat. Reduce heat to medium and cook until liquid is reduced to one cup. Remove cinnamon sticks and set liquid aside to cool to room temperature.
In a 3 quart saucepan with a wire whisk, beat egg yolks and evaporated milk until well-mixed. Cook over low heat, stirring constantly until mixture thickens and coats a spoon - about 10 munutes (Do Not Boil). Set aside to cool slightly.
When cinnamon flavored liquid has cooled, stir in coconut milk, until well mixed. In serving bowl, combine coconut mixture, yolk mixture, sweetened condensed milk and rum. Chill well and serve.
Please Drink Responsibly, The Cooking Inn...

Rice With Chicken (Arroz Con Pollo)

2 1/2 lb chicken pieces

B*Crush And Mix In Mortar:
2 peppercorns (whole black pepper)
2 cloves garlic peeled
1 teaspoon dried oregano (pref. fresh)
4 1/2 teaspoon salt
2 teaspoon olive oil
1 teaspoon vinegar

1 tablespoon lard or vegetable oil
1 oz salt pork
2 oz lean cured ham (wash and dice salt; pork and ham)

1 onion peeled
1 green pepper, seeded
3 sweet chili peppers, seeded
1 tomato
6 fresh cilantro leaves (chop everyth; ing in small pieces)

1/2 teaspoon salt
10 olives stuffed with pimientos
1 tablespoon capers
1/4 cup tomato sauce
2 tablespoon fat or achiote coloring
3 cup rice

F: 1 can (17 oz) green peas (petit pois)

G: 1 can (4 oz) pimientos
1. Wash chicken and divide each chicken piece in two. Dry and rub with seasoning included in B. Set in refrigerator overnight.
2. In a Caldero or heavy kettle, heat fat and brown rapidly salt pork and ham. Reduce to moderate and add chicken. Cook for 5 minutes.
3. Reduce heat to low. Add ingredients in D and saute for 10 minutes stirring occasionally.
4. Meanwhile drain liquid from can of peas into a measuring cup and enough water to make 2.5 cups, if regular rice is used or 3.5 if long rice is used. Reserve peas. Heat liquid and wait.
5. Add to kettle ingredients in E and mix over moderate heat for 2 minutes.
6. Add hot liquid to kettle and mix well and cook uncovered over moderate heat until rice is dry.
7. With a fork turn rice from bottom to top.
8. Cover kettle and cook over low heat for 40 minutes. Halfway during this cooking period turn rice over again.
9. Add peas, turn rice once more and cover, cooking for 15 minutes in low heat.
10. Spoon rice into a serving platter.
11. Heat pimientos in their juices, drain and garnish the rice. Serve at once.

Chicken Wings

12 chicken wings

1 teaspoon garlic -- minced 1 teaspoon gingerrroot -- minced 1/2 cup dry sherry 2 tablespoon sesame oil

1/2 cup cornstarch
1/2 cup flour
1/4 teaspoon baking powder
1 egg -- lightly beaten
1/2 cup milk

Add wings to marinade for at least one hour. Combine dry ingredients, stir in egg and milk. Pat wings dry. Dip in batter. Drip off excess. Heat oil 350°F. Fry few wings at a time, 3-4 minutes.


1 large head garlic; unpeeled
2 tablespoon olive oil
1 large red onion; cut into 1/8-inch-thick round circles
1/3 cup oil-packed sun-dried tomatoes; drained, oil reserved
1 prepared pizza crust; (such as boboli thin crust)
2 cup grated mozzarella cheese; (about 6 ounces)
1/2 cup roasted red bell peppers from jar; cut into 1/8-1/4-inch-thick slices
2/3 cup (about 2 1/2 ounces) crumbled feta; cheese
4 tablespoon chopped fresh basil or 1 tablespoon; dried
2 tablespoon chopped fresh parsley

Preheat oven to 375°F. Slice top off garlic head; place in small baking dish. Drizzle with 1 tablespoon olive oil. Brush baking sheet with 1/2 tablespoon olive oil. Place onion slices on sheet and brush onion with 1/2 tablespoon olive oil. Bake garlic and onion until garlic cloves are light brown and soft and onion is tender, about 45 minutes. Remove from oven; let cool.
Using fingers, squeeze out roasted garlic cloves into food processor; add sun-dried tomatoes. Using on/off turns, process until almost smooth, adding enough reserved oil form sun-dried tomatoes to form paste. (Onions and garlic mixture can be prepared 1 day ahead. Cover separately and refrigerate.)
Preheat oven to 450°F. Place crust on baking sheet or pizza pan. Spread garlic paste evenly over crust. Top with mozzarella cheese, onion, pepper strips and feta cheese. Sprinkle with 2 tablespoons basil and 1 tablespoon parsley.
Bake pizza until crust is golden brown and cheese bubbles, about 8 minutes. Transfer to cutting board. Cool 5 minutes. Sprinkle with remaining 2 tablespoons basil and 1 tablespoon parsley. Cut into wedges and serve.
4 Servings

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