Food Recipes

Method
Heat oil in a large skillet over medium-high heat. Dip eggplant slices in egg, then in crumbs, and place in hot oil. Fry 2 to 3 minutes on each side, or until golden brown. Drain on paper towels.

Method
Heat oil in a wok-style pan with turmeric, garlic powder, cumin, coriander, paprika, chili flakes, and cayenne pepper. Add the green onions and the green peppers; saute 1 to 2 minutes over medium-high heat.
Add corn and tomatoes and saute until tomatoes release their juices. Add ketchup and stir until mixed.
Add rice and stir until heated thoroughly. Salt to taste.

Method
Preheat the oven to 400 F. Scrub the potato and dry throughly. prick in several places with a fork and rub in the olive oil; sprinkle lightly with sea salt. Bake for 1 1/2 hours until the potato feels soft when gently squeezed.
Wrap the potato in a clean towel and slam it down onto a board; alternatively, place the potato on a serving plate with a dish towel on top and hit it with your fist. Both these slamming methods work really well because the force breaks up the potato into fluffy grains and usually causes a natural split.
Drop the butter into the split and sprinkle in a little more salt. Eat immediately or serve with your choise of topping:
Here are some favorites:
- sour cream and chives
- tuna and garlic mayo
- cream cheese and smoked salmon
- curried baked beans with Cheddar
- sauteed leeks, cream cheese and black pepper

Method
Heat the oil in a pan and cook the onion, garlic, and chili for 2 minutes over a moderate heat.
Add the eggplant and rosemary and continue to cook for a further 5 minutes until beginning to soften.
Pour in the wine and bring to a boil. Add the tomatoes and beans, season to taste, then cover and
cook for 25 minutes and stirring from time to time.
Divide between hot, buttered baked potatoes and serve straight away.

Method
In a very large skillet, heat oil on medium-high heat. Add garlic, fennel, scallions, and cabbage and saute until cabbage is cooked through but still crunchy, about 5 minutes.
Place cabbage mixture in a large serving bowl, sprinkle with Parmesan cheese and serve hot.

Method
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 10 inch round cake pan or springform pan.
In a large saucepan over medium-high heat, mix black beans, pinto beans, refried beans, olives, corn, bell pepper, and jalapeno pepper. Season with cumin, chili power, and black pepper. Cook and stir until thickened, about 10 minutes.
Lay one tortilla flat on the bottom of the prepared baking pan. Spread 1/4 of the bean mixture on the tortilla. Sprinkle 1/4 cup Cheddar cheese lightly over the bean mixture. Repeat layering, ending with a tortilla. Top with remaining Cheddar cheese.
Bake 20 minutes in the preheated oven. Allow to cool slightly before serving. Serve with salsa and sour cream for garnish.