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Chipa Guazu Express Recipe (Corn Casserole from Paraguay)

admin — Sat, 31 Dec 2011 15:50:55 +0000

I am paraguayan living in the US, and I found an easy way of making this dish, which is a great side dish for summer barbecues, appetizers, and it’s always a hit… it makes a large pyrex.

Ingredients

2 large packages of frozen corn
1 package of shredded cheese, like mozzarella or six cheese italian
1/2 large white/yellow onion or 1 pre-chopped onion container
3 eggs
vegetable oil (1 cup)
milk (moderate)

Directions

Stir fry the onion with abundant oil and let it cool. If you don’t like to feel the texture of the onion, you can blend it. Let it cool down…
Process the corn (thawed) with a little bit of milk until it gets to a creamy texture (the texture is personal, if you like to feel some texture, process it less)…
In a large bowl, mix the cream of corn, shredded cheese, lightly beat eggs, salt to taste, and the fried onions with the rest of the oil from the pan.
Pour in a pyrex or disposable baking tray and cook in 375-400 degree oven for 40 min to 1 hour until golden. Once it cools down, cut it in squares and serve.

Greek orzo salad

admin — Sun, 30 Sep 2007 04:00:00 +0000

Great for summer BBQs

1 lb orzo
1 cube feta (about 8 oz), cut into small cubes
1 package washed baby spinach (about 8 oz)
1.5 c kalamata olives without pits, sliced – green olives also work well, especially if they are marinated in chopped garlic garlic
1/3 c. olive oil
1/3 c. lemon juice (fresh is best but bottled is okay)
1 T garlic powder
salt & pepper to taste

1 small red onion or 1/2 large red onion, diced into small pieces
Cook and drain orzo. Once it is cooled, add feta, olives, spinach, red onion. Mix oil, lemon juice, garlic powder, salt and pepper together. Dress orzo mixture.

Scott’s Yummy Goodness

admin — Sat, 09 Jun 2007 04:00:00 +0000

Love artichokes, garlic and cheese? It doesn’t get much better than this.

3 cans artichoke hearts
1 package thawed spinach
5 cloves garlic (chopped)
3/4 cup parmesan cheese
3/4 cup romano cheese
1 1/2 cup light mayo

Chop all ingredients, mix, bake until top is brown. Serve with chips or crackers.

Super Creamy Cheesecake

admin — Sun, 12 Nov 2006 05:00:00 +0000

The creamy consistency of my family’s cheesecake is unlike any cheesecake I’ve had at any bakery or restaurant. It comes out a similar color as the famous “New York Cheesecake” but that’s where the likeness ends. Think of it like the normal cheesecake crossed with pudding. Some may say it’s 50 times better, but so far those people are all blood related to me.
16 ounces cream cheese (2 regular packages)
2 eggs
1 cup sugar
1 tsp valnilla

topping:
1/2 point sour cream
1/4 cup sugar
1/2 tsp vanilla
crust:
1 1/4 cup crushed graham crackers
1 tsp flour
1/4 cup sugar
3/4 stick of butter

Cottage Cheese Pierogies

admin — Sat, 17 Jun 2006 04:00:00 +0000

Hank found this recipe online while searching for new vegetarian meal ideas. This was surprisingly easy for such tasty, doughy cheesy goodness.
My favorite way to prepare pierogies is to fry some onions in a little butter, and to toss the pierogies into the pan after they are boiled for a quick fry with the onions. This dough would also probably be good with other fillings.

1 3/4 cups dry curd cottage cheese (don’t use the regular kind, it will be too watery – ricotta would work, too)
2 egg yolks
about 1/2 tsp. salt
chives or garlic scapes (optional)
2 cups all purpose flour
1 tsp. salt
1/2 tsp. baking powder
2 tablespoons vegetable oil (all we had was olive oil, and that worked fine, it didn’t taste too strong)
3/4 cup cold water

In a medium bowl, mix together the cottage cheese, egg yolks, 1/2 teaspoon of salt, and a bit of chives or other herbs if using. Set aside.
In a separate bowl, mix together the flour, 1 teaspoon of salt, and baking powder. Pour in the vegetable oil and cold water, and mix or knead into a smooth dough.
Roll dough out on a lightly floured surface, about 1/8 thick, and cut into 3 inch circles using a glass, can, or cookie cutter. Place a spoonful of the cottage cheese filling onto each circle. Fold in half, and pinch the edges together to seal.
Bring a large pot of lightly salted water to a boil. Carefully drop the pierogies into the water, and cook for 3 to 4 minutes, or until they float. Remove from water with a slotted spoon.

Chipa Guazu (Paraguayan Corn Casserole)

admin — Sun, 07 May 2006 04:00:00 +0000

This recipe is from my friend Alice, for her family’s version of a very traditional Paraguayan dish. It’s delicious – sort of a cross between corn bread and a corn souffle or pudding, and you can eat it alone like a casserole, or kind of like polenta, topped with, or alongside a stew or chili.

Alice says: “I don’t really have set measurements, but it’s one of those can’t mess up dishes, it always tastes good even if it’s not exact. It’s great in the summer when corn is cheap and abundant, but it’s good in the fall/winter too; we always make it for Thanksgiving. It’s a good vegetarian dish.”

This recipe will make a large pyrex of chipa, you can half for a smaller batch.

8 or more ears corn (you can use frozen or canned if you must, but even out-of-season fresh is better)

1 large sweet or yellow onion diced fine
1/3 -1/2 cup corn oil
1/2-1 cup water
salt
6 eggs- separated
1-2 cups grated cheese (depending on how cheesy you want it)- any kind that melts well, like colby jack or munster
1 cup milk, half and half or cream (depending on how rich you want it)
1 cup corn meal, reg. flour, or a mix (corn meal makes it taste cornier, but flour works too)
cooking spray or a little more oil for the pyrex

1.) preheat the oven to 400. Clean off the corn, and cut off kernels, make sure to scrape the cob. If you want, blend all or 3/4 of the kernels in a food processor or blender, this is for a creamier texture, otherwise if you prefer chunkier, leave the corn kernels whole. Put in a really big bowl, you’ll mix everything into the corn.

2.) heat the oil in a deep fry pan on med. low, add onions before the oil is too hot. You do not want the onions to brown, you just want them translucent. Add enough water so the onions are submerged. Add 1 or 2 teaspoons of salt, or as much as you think you’d like. You add it here so it dissolves and brings out the onion flavor. You may have to add more water as the onions cook down and the water evaporates, this is to keep the onions from browning. Cook the onions until they are very soft and practically invisible, maybe 10-15 minutes? on pretty low heat. Take off the heat and let cool while you do the next steps. There will be maybe 2-3 teaspoons of oil left with the onions, that’s ok you add it all to the corn.

3.) beat the egg whites in a mixer until they make soft peaks. Then add the yolks and beat just until they are incorporated. Set aside.

4.) put the cheese, milk, onions and oil in with the corn. Then add the corn meal or flour and stir it well. Finally, fold in the eggs gently. If it’s still really liquid, you may add more corn meal or flour, but if it’s oatmeal consistency it’s fine.

5.) spray the pyrex with cooking spray or rub a little corn oil all over the bottom and sides of the pan. Pour in the mixture and bake for about 40 minutes to an hour, until the top and sides are brown and it’s set in the middle. (meaning it won’t jiggle when you shake the pan). If you put in a tooth pick it will probably never come out completely clean, and the chipa should be more like souffl and less like cake or bread.

Eat it while it’s hot and steamy, or cold as left overs. Good for breakfast, lunch, or dinner.

Macaroni & Cheese Casserole

admin — Tue, 24 Jan 2006 05:00:00 +0000

I know, I know… the last thing this site needs is yet another mac & cheese recipe. Resistance is futile. I worship cheese and I cannot stop myself. The sad part is that I didn’t actually measure anything, so this is my best guess before I totally forget what I did. I pray to the Cheese Gods that sometime in the future this recipe will turn out the way it did tonight.
3/4 lb large elbow macaroni
1 1/2 – 2 cups sharp cheddar cheese (mix of orange and white)
1 can cream of potato soup
1/2 lb light sour cream (maybe slightly less)
1 pkg baby portabella mushrooms, sliced
1 large onion, diced
2 jalapenos, diced (optional)
1 pkg li’l smokies (tiny weiners, cut in half, also totally optional)
salt (or adobo spice mix)
pepper
parmesean, shredded (to taste)
bread crumbs
Pre-heat oven to 400 degrees.
Boil macaroni according to package instructions but stop 2 minutes short of the full time.
Sautee onions, mushrooms, jalapenoes, and li’l smokies. Season with salt (or adobo) and pepper and sautee until mushrooms are tender.
Combine the sautee mixture and cooked macaroni in a large casserole dish. Add the soup, sour cream, and cheese and mix well.
Sprinkle parmesean and bread crumbs across the top of the casserole.
Bake uncovered for 25 minutes.

Polish Vodkatini

admin — Tue, 08 Nov 2005 05:00:00 +0000

It’s essentially a Polish Martini by anyones standards, just a whole lot stronger
Zubrowka (Bison Grass Vodka)
Apple vodka (any)
Honey vodka (usually manuka honey)
Krupnik (more of a liqueur than a vodka)
Apple juice (pref clear)
Ice
Right, you need:
Ice
Cocktail shaker
Bar Spoon (or any long utensil, I’m currently using chopsticks)
Martini glass (whatever glass you use make sure you leave it in the freezer for a while before you use it)
1. Add the ice to the shaker glass, fill it to the top if you have enough.
2. Mix a small capful of Apple juice and Krupnik together (a teaspoon or two of normal honey would be fine if you don’t have any Krupnik) and pour over the ice. Stir with the spoon to coat as much of the ice as possible.
3. Add a shot each of Zubrwoka, Apple vodka and Honey vodka and start stirring slowly until the glass is frosted and freezing cold (~3mins).
4. Strain the drink into your glass (if you don’t have a strainer use your imagination, you don’t want any ice in a Martini).
Try doing the cossack dance now!

Dark ‘n’ Stormy

admin — Tue, 08 Nov 2005 05:00:00 +0000

MMM, tasty. apparently in some places in australia they have this drink pre-mixed and on tap. I’m going, that’s all there is to it. I’ve added my own twist to it (slushisisation) but ice cubes work just fine if you’re impatient.
Rum (pref Jamaican eg Appleton’s or Myers’s)
1/4 of a lime
Ginger Beer
1. Get a plastic bottle of ginger beer and pour a glassful out. Place the bottle in the freezer for a good few hours, you’re aiming for a slushy like drink.
2. When the GB is just right you should be able to squeeze it out of the bottle into a rocks glass.
3. Pour the rum over the top but no more than a double, there’ll be plenty of time for that when you have no tastebuds left.
4. Squeeze and drop the lime in… Bingo!
P.S.
Alternatively just add the ice first instead of freezing the GB. Also Myers’s Rum looks really cool in this drink because it gives that gradient effect from dark to GB colour.

Whole Stuffed Camel

admin — Sun, 06 Nov 2005 05:00:00 +0000

(may or may not have inspired the infamous turducken)
If the Prince of Saud is stopping by for a state visit, you may try this desert delicacy to quell his apprehension at being in a foreign land.
camel, lamb, chickens, eggs, rice
In a cookbook called International Cuisine, presented by California Home Economics Teachers, 1983 (ISBN 0-89626-051-8), you will find:
Stuffed Camel
1 whole camel, medium size
1 whole lamb, large size
20 whole chickens, medium size
60 eggs
12 kilos rice
2 kilos pine nuts
2 kilos almonds
1 kilo pistachio nuts
110 gallons water
5 pounds black pepper
Salt to taste
Skin, trim and clean camel (once you get over the hump), lamb and chicken. Boil until tender. Cook rice until fluffy. Fry nuts until brown and mix with rice. Hard boil eggs and peel. Stuff cooked chickens with hard boiled eggs and rice. Stuff the cooked lamb with stuffed chickens. Add more rice. Stuff the camel with the stuffed lamb and add rest of rice. Broil over large charcoal pit until brown. Spread any remaining rice on large tray and place camel on top of rice. Decorate with boiled eggs and nuts. Serves friendly crowd of 80-100.
Shararazod Eboli Home Economist, Dammam, Saudi Arabia