Pimiento Cheese Straws

Procedure:
Ingredients:
Special equipment: a pastry bag fitted with a star tip (B127 tip)
•1/2 cup (1 stick) salted butter, at room temperature
STEP1: Line 2 baking sheets with parchment paper. Combine
•4 ounces extra-sharp Cheddar, freshly shredded
the butter, extra-sharp Cheddar, smoked Cheddar, House
•4 ounces smoked yellow Cheddar, freshly shredded Seasoning and cayenne pepper in a food processor and pulse
until thoroughly combined, about 2 minutes. Sift together the
•2 teaspoons Miss Brown’s House Seasoning, recipe
flour and baking powder and add to the food processor. Pulse
follows
until combined. Add the pimientos and pimiento juice. Add 2
•1/4 teaspoon cayenne pepper tablespoons of water and pulse until the mixture is smooth,
adding an additional 2 tablespoons of water if needed to reach
•1 1/2 cups soft wheat all-purpose flour, such as White a pipe-able consistency.
Lily •1 teaspoon baking powder
STEP 2: Spoon the dough into a pastry bag fitted with a star tip.
•1 tablespoon diced pimientos plus 1 tablespoon Pipe into 3-inch pieces on the prepared baking sheets. Freeze
pimiento juice for 30 minutes.
Seasoning: STEP 3: Preheat the oven to 350 degrees F.
•1 teaspoon garlic powder STEP 4: Bake the cheese straws, rotating the pans halfway
•1 teaspoon onion powder through, until they are crisp and cooked through, 18 to 20
minutes. Remove from the oven, then remove from the baking
•1 teaspoon sweet paprika sheets to wire racks to cool. Store at room temperature in an
fyfgyf
•1 teaspoon kosher salt airtight container for up to 3 weeks. Seasoning: Yield: 5
teaspoons
•1 teaspoon freshly ground black pepper
STEP 5: Stir together the garlic and onion powders, paprika,
salt and pepper in a small bowl. Store in an airtight container.

Devilled eggs

Ingredients: Procedure:
•12 hard-boiled eggs STEP 1: Peel off shell then slice each hard-boiled egg
lengthwise. Carefully separate the yellow yolks from the egg
•2/3 cup Lady's Choice real mayonnaise
whites and place the yolks in a mixing bowl. Mash the yolks
•1 tbsp yellow mustard together with a fork to remove clumps.

•1 tsp salt STEP 2: Add in the Lady’s Choice Real Mayonnaise and
mustard. With a fork, whip the mixture together, removing as
•pinch of cayenne pepper
many small clumps as possible. Add in remaining ingredients,
•pinch of paprika excluding the paprika.

STEP 3: Using a dessert decorator tool or pastry bag, pipe the

yolk mixture into the hollowed egg whites.

STEP 4: Garnish the finished products with a hint of paprika

Shrimp Cocktail with Rach's Quick
Remoulade

Procedure:
Ingredients:
STEP 1: For the shrimp: Place a deep pot half filled with water
Shrimp:
on the stove over high heat. Squeeze the juice of 1 lemon into
•1 lemon the water and drop the halved lemon into the pot. Add the
coriander seeds, mustard seeds and bay leaves to the water.
•1 tablespoon coriander seeds, a palmful
When the water boils, add the shrimp. Boil until the shrimp turn
•1 tablespoon mustard seeds, a palmful pink and the tails curl towards the heads, 4 to 5 minutes. Drain
and cold shock under running water.
•2 dried bay leaves
STEP 2: For the remoulade: Combine the mayonnaise, mustard,
•36 large to jumbo shrimp, raw, peeled and
cayenne sauce, scallions, celery and lemon juice in a small bowl.
deveined (ask for these at the fish counter)
STEP 3: Arrange the shrimp around the sauce on a serving plate
and serve.

Remoulade:

•1 1/2 cups mayonnaise

•1/2 cup Creole mustard, eyeball the amount

•2 teaspoons cayenne pepper sauce, eyeball it

•2 scallions, thinly sliced

•1 rib celery, finely chopped

•1 lemon, juiced

Easy Baked Mussels

Ingredients: Procedure:

•1 kilogram mussels, cleaned water, to cover STEP 1: Combine mussels and water in a pot. Bring to the boil.
Let the mussels cook until shells open. Drain and discard shells
•3 tbsps store-bought pesto sauce that did not open.
•1 cup Lady's Choice real mayonnaise STEP 2: In a bowl, combine pesto sauce and Lady's Choice Real
•1/4 cup any soft or quick melting cheese, grated Mayonnaise. Top this on mussels – about a teaspoon per shell.

STEP 3: Add grated cheese on each piece then bake or toast

until the cheese melts.
Pineapple-Bacon Bites

Chicken Rice Balls

Procedure:
Ingredients:
STEP 1: Preheat oven to 400°F. Line a large rimmed baking sheet
•1 medium pineapple with Ingredients:
foil. •1/2 cup Japanese rice •1 cup Knorr
Chicken stock (water and ½ pc Knorr Chicken Cube) •1
•12 slices bacon STEPtbsp
2: Cutoiloff
•1 top
tbspand bottom
white onions,of pineapple
chopped •1/4 and remove
kg ground the
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Cut the•1/2pineapple in quarters
pc Knorr Chicken lengthwise
Cube •1/4 cup through the core;
mozzarella
cut out
or quickmelt cheese •1/2 cup all purpose flour •2 pcsuse.)
the core. (Reserve half the pineapple for another
Cut 2eggs
of the
•1 pieces in half lengthwise,
cup Japanese bread crumbs then•2cut
cupscrosswise
oil for into 6
equalfrying
pieces to make 24 chunks.
Procedure: STEP 1: It only takes three steps to
cook this easy to follow rice balls recipe. For rice that’s
STEP 3: Cut bacon slices in half. Wrap 1 bacon piece around a
more flavourful, you need to cook your batch of rice in
pineapple chunk and place on the prepared baking sheet.
the Knorr Chicken stock. Set aside. STEP 2: Now, grab a
Repeat with the remaining bacon pieces and pineapple chunks.
pan and turn the heat to high. Pour a bit of oil and
STEPthrow
4: Bake in until the bacon
the onions beforeis cooked
adding through
the ground andchicken
crispy, 30 to
40 minutes.
and Knorr Chicken Cube. Sauté until the chicken is
cooked through. Remove from heat and set aside to
cool. STEP 3: Get a bowl and place the flavored cooked
rice and chicken together. Mix them well and form into a
ball. Stuffed the mozzarella cheese inside. Dredge the
Chicken Rice Balls balls in flour, dip in beaten egg and roll in breadcrumbs.
Place in the chiller for 10 mins to set. Deep fry them in
hot oil until the outer crust becomes brown and crisp.
Procedure:
STEP 4: Whether it’s a snack or an appetizer, these
Ingredients:
STEPChicken
1: It onlyRice balls
takes will steps
three be thetotalk of this
cook the whole
easy tofamily
followallrice
•1/2 cup Japanese rice
ballsday [Link] rice that’s more flavourful, you need to cook
recipe.
•1 cup Knorr Chicken stock (water and ½ pc Knorr your batch of rice in the Knorr Chicken stock. Set aside.
Chicken Cube)
STEP 2: Now, grab a pan and turn the heat to high. Pour a bit of
•1 tbsp oil oil and throw in the onions before adding the ground chicken
and Knorr Chicken Cube. Sauté until the chicken is cooked
•1 tbsp white onions, chopped
through. Remove from heat and set aside to cool.
•1/4 kg ground chicken
STEP 3: Get a bowl and place the flavored cooked rice and
•1/2 pc Knorr Chicken Cube chicken together. Mix them well and form into a ball. Stuffed
the mozzarella cheese inside. Dredge the balls in flour, dip in
•1/4 cup mozzarella or quickmelt cheese beaten egg and roll in breadcrumbs. Place in the chiller for 10
•1/2 cup all purpose flour mins to set. Deep fry them in hot oil until the outer crust
becomes brown and crisp.
•2 pcs eggs
STEP 4: Whether it’s a snack or an appetizer, these Chicken Rice
•1 cup Japanese bread crumbs balls will be the talk of the whole family all day long.
•2 cups oil for frying
Tonkatsu Sandwich

Procedure:
Ingredients:
STEP 1: Dredge seasoned pork loin in flour. Shake off excess
•1 slice pork loin, sliced (around 1/2 inch thick)
then dip in egg then coat with breadcrumbs evenly. Deep-fry
•as needed flour until crisp.

•1 pc egg, beaten STEP 2: In a bowl, mix together Lady’s Choice Bacon Spread,
Worcestershire sauce, sesame oil, and sesame seeds.
•as needed panko breadcrumbs
STEP 3: Spread the mayo mixture on the 2 slices of bread. Place
•as needed oil for deep frying For the mayo: tonkatsu on one slice (mayonnaise-side up), top with cabbage
•1/4 cup Lady's Choice bacon spread and the other slice of bread.

•1 tsp Worcestershire sauce

•1 tsp sesame oil

•1/2 tsp sesame seeds, toasted

Assembly:

•2 slices wheat bread, toasted

•1/2 cup cabbage, sliced thinly

•prepared tonkatsy

•prepared mayo
Spanish Tortilla

Procedure:
Ingredients:
STEP 1: Peel and thinly slice the potatoes. Soak slices in water
•1 1/2 pounds russet potatoes (about 2 medium) for 10 minutes. Drain and dry completely in a salad spinner.
•Extra-virgin olive oil, for frying (about 4 cups) Meanwhile, pour enough olive oil into a large saucepan so it's
•2 medium onions, thinly sliced (1 1/2 pounds) about an inch deep. Heat over medium heat until a slice of
onion bubbles gently when placed in the oil, about 310 degrees
•4 teaspoons kosher salt F. Add the onions and fry, stirring occasionally until just golden,
•10 large eggs about 8 minutes. Scoop the onions from the oil with a slotted
spoon and drain on a paper-towel lined baking sheet.
Sofrito:
STEP 2: Add about half of the potatoes, and fry until lightly
•1/2 cup extra-virgin olive oil golden and a little puffy, about 10 minutes. Scoop the potatoes
from the oil, add to the onions. Repeat with the rest of the
•2 onions, finely chopped (3 1/4 cups)
potatoes. Reserve the oil. Season the vegetables with 3
•1/2 teaspoon sugar teaspoons of the salt. (The preparation of the vegetables can be
done up to 2 hours ahead.)
•4 teaspoons kosher salt
STEP 3: Break the eggs into a large bowl. Whisk just enough to
•6 ripe plum tomatoes (about 1 pound)
combine but not so much that they get loose and runny, about
•1/2 teaspoon pimenton 15 times. Add the vegetables and remaining 1 teaspoon salt.

•Bay leaf STEP 4: Heat a medium (10-inch) nonstick skillet over medium
heat. Add 2 tablespoons of the reserved oil and heat. Add the
tortilla mixture and stir briskly with a spatula to get peaks and
valleys in the folds of the egg, about 2 to 3 minutes. Stop
stirring and reduce the heat to low, cover and cook until the
eggs are set but still pretty loose, about 5 minutes. Lay a flat
pan lid or a plate on top and invert the tortilla. Add more oil to
the pan if needed, and slide the tortilla back into the pan, cover
and finish cooking until set and lightly brown, about 3 minutes
more. Slide the tortilla out of the pan to a cutting board to cool
slightly.

STEP 5: Cut into cubes or thin wedges and serve warm or room
temperature as is or with 1 of the suggested toppings. Sofrito:

STEP 6: Heat the olive oil in a medium skillet over medium heat.
Add the onions and sugar and half the salt. Cook, stirring
occasionally, until golden and sweet, about 1 hour. If the onions
begin to get really brown, add a splash of water to slow them
down.

STEP 7: Meanwhile, cut the tomatoes, crosswise. Grate them on

the cut side on the largest holes of a box grater into a bowl all
the way down to the skins. Discard skins. Add tomato puree,
pimenton and bay leaf to the caramelized onions, and continue
to cook until quite thick and the tomato separates from the oil,
about 10 to 15 minutes more. Season with the remaining salt or
to taste. Serve warm or at room temperature.