Briella and Jahzara Angsomwine
Special Recipes
Briella and Jahzara
God, Family, Hope, and Food We hop you enjoy our special recipes that span the Angsomwine and Mathews Families. ENJOY LIFE, FAMILY, AND FOOD
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TABLE OF CONTENTS
- Introduction - Tribute to Chefs and Surgeons - Breads - Appetizers - Entrees and Side Dishes - Desserts and Punch
A special thanks to the Paley Advanced Limb Lengthening Institute who has started the journey of saving Briella's right leg and foot! Thanks to all the supporters and encouragers who have carried Briella through the journey of the miraculous! Just as a great cooks recipe is turned into a miracle, The Paley Institute of Advanced Limb Lengthening has worked tirelessly at turning extraordinary miracles into ordinary miracles.
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Dr. Dror Paley and Briella Angsomwine
TRIBUTE What Chefs and Surgeons Have in Common A special surgeon like Dr. Dror Paley is much like a great chef. They both take great care in what they are working on, plan meticulously for great outcomes, and personalize their planning for the people who receive their great food recipes and/or medical remedies. When a surgeon or chef takes great pride in their masterpiece recipes and remedies, the customers will keep coming back, while referring many others to them. As I watched at the Paley Advanced Limb Lengthening Institute, people were coming from all corners of the world. It made me realize that only the great surgeons and chefs have this type of specialized food and medical miracles. Both the surgeon and chef know how two prep the food and the surgery to make sure the customer and patients are treated extra special. That is what great chefs and surgeons have in common. We tribute the wonderful recipes in this cookbook to Dr .Dror Paley's commitment to helping over 10,000 people save their limbs (one-at-a-time)! Thank-you Dr. Paley... Briella, Jessica, and Chris Angsomwine!
BREADS
GREEN BAY PACKER PULL APART CHEESE BREAD INGREDIENTS: - 3 (12 count) packages frozen white bread rolls dough, thawed to room temperature - 1/3 cup butter, melted - 1 cup finely grated wisconsin parmesan cheese - 1 cup shredded wisconsin provolone cheese DIRECTIONS: 1. Preheat oven to 375F. 2. Roll each dinner roll in butter, then in the Parmesan cheese to coat. 3. Arrange half of the rolls in a well-greased 12-cup fluted tube or Bundt pan; sprinkle with half the Provolone. 4. Top with the remaining coated rolls; sprinkle with remaining Provolone. 5. Let rise for about 1 hour until double in size. 6. Bake for 35- 45 minutes or until golden brown. 7. If during the last 10- 15 minutes of baking, the bread becomes too dark, cover edges of bread with foil. 8. Use a table knife to loosen the edges of the bread & remove from the pan. 9. Serve warm.
SPICY PUMPKIN BREAD INGREDIENTS: - 1 ½ Sticks Butter - 3 1/3 Cups Flour - 2 Cups of Sugar - 3 Tablespoons Molasses - ½ teaspoon Baking Powder - 4 eggs - 2 teaspoons Baking Soda - 2/3 Cup Orange Juice - 1 teaspoon Cinnamon - 2 Cups Pumpkin Puree - 1 teaspoon Ground Cloves - 1 Cup Raisins {Optional} DIRECTIONS: 1. Cream butter, sugar and molasses until light and fluffy. Beat in eggs one at a time, until light. 2. Add orange juice and pumpkin. Combine dry ingredients together and then add to pumpkin mixture. (Mix well.) 3. Spoon into two greased loaf pans, Bake at 350 ° for one hour or until toothpick comes out clean. Cool In pans for 10 minutes then turn on cooling rack.
Briella and Jahzara Say 'The Spice of Life is'
If, variety is the spice of life we are living the dream. as a three year old and six-month old, we can can say we have had a lot of spice. However, no matter how life changes, we are so grateful that God has his own spice to life. He answers prayers, provides miracles, send angels, and provides our every need . Let's agree to be thankful with the spice of life.
Recipe for Unity The one thing that unites all human beings, regardless of age, gender, religion, economic status or ethnic background, is that, deep down inside, we ALL believe that that our grandmothers and mothers are the best cooks in the world.
APPETIZERS
Ginger Shrimp
INGREDIENTS - 1 cup orange juice - 1 tablespoon soy sauce - 2 teaspoons favorite Dijon Mustard - 1 tablespoon ginger – powder - 1 lb. shrimp – skinned - Skewers DIRECTIONS: In a sealable plastic container (or sealable freezer bag), add all ingredients. Make sure to securely seal the container and mix vigorously so as to completely cover the shrimp. Place shrimp on skewers (this step isn’t necessary, but helps with grilling). Grill shrimp over medium-hot grill for approximately 3-5 minutes each side or until completely cooked.
SAY CHEESE-Burger Sauce
Sauce for Inside-Out Double Cheesehead Burgers INGREDIENTS: - 1 pound lean ground beef - 2 T. Worcestershire Sauce - 2 tsp. Seasoned Salt - 2 tsp. Black Pepper - 2 Egg Yolks - Brick of Cheddar Cheese (cut into 1” x 2” sticks) - Sliced Tomato - Sliced Onion - 4 Large Lettuce Leaves - Sliced Cheese of Choice DIRECTIONS: By hand, mix ground beef, Worcestershire Sauce, seasoned salt, black pepper and egg yolks. Form burgers in ¾” thick patties (approx. ¼ lb. each). While forming burgers use your index and middle finger to create a “pocket” in the patty. Place a stick of cheese into the burger and re-form burger (for most, this would be enough cheese). Repeat the process to make 4 burgers. Grill as desired, making sure add cheese during the final seconds of grilling in order to melt cheese onto the burger (you have now successfully create The Cheesehead). Top with onion, lettuce, and tomato as desired.
Jah zara says OK it is to e at a chee little se w ith y grea our se, a s lon you g as don 't fo you rget r ve geta bles .
Wisconsin Style Deep Fried Cheese Curds
INGREDIENTS: - 2 quarts corn oil for frying - 1/4 cup milk - 1 cup all-purpose flour - 1/2 teaspoon salt - 2 eggs - 2 pounds cheese curds, broken apart
DIRECTIONS: Heat corn oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Whisk together milk, flour, beer, salt, and eggs to form a smooth, rather thin batter. Place cheese curds, about 6 or 8 at a time, into the batter, stir to coat, and remove with wire strainer. Shake the curds a time or two to remove excess batter. Deep fry the curds until golden brown, 1 or 2 minutes. Drain on paper towels; serve hot.
Entrees and Side Dishes
Great Grandma Mathews German/Italian Lasagna
INGREDIENTS - 2 pounds hamburger - 16 oz. bag Mozzarella Cheese - 3- 29 oz. cans of tomato sauce - 1 Box of Lasagna Noodles - 2 Tablespoons Italian Seasoning
DIRECTIONS: 1. Fry hamburger, then put in large kettle and add tomato sauce and seasoning, boil for 15 minutes 2. Cook lasagna noodles then layer on bottom of 9x13 pan 3. Cover noodles with meat sauce and cheese and repeat until gone
West African Kabobs INGREDIENTS: SAUCE: - 2 onions, diced - 2 teaspoons peeled and grated fresh ginger - 1 Tablespoon flour - 2 Tablespoons unsalted dry roasted peanuts, ground to powder - 2 large ripe tomatoes, blanched peeled and pureed - 1 Tablespoon garlic salt - 1 Tablespoon Tabasco sauce or 1 tablespoon chili paste
KABOBS - 2 lbs lean beef, cubed - 3 green bell peppers, seeded and cut into 1-inch squares - 1 Tablespoon unsalted dry roasted peanuts, ground into powder
DIRECTIONS Trim excess fat from meat. Mix seasoning ingredients together in a bowl. Combine the meat and half the seasoning and mix thoroughly. Let stand for at least one hour before grilling. Skewer the seasoned meat alternately with the bell pepper and grill till cooked and browned on both sides. Remove the skewered meat and peppers from the heat, sprinkle with powdered peanuts and serve..
Great Grandma Klopp's BBQs INGREDIENTS: - 1 pound Ground Beef - 1 Tablespoon Sugar - 1/4 cup Ketchup - 1 1/2 teaspoons White Vinegar - 1/2 cup Onion - 8 oz. can of Tomato Sauce - 1/4 cup Celery - 1/4 cup Green Pepper - 1 1/2 Teaspoons Worcestershire Sauce DIRECTIONS: 1. Dice-up the celery, onion and green pepper 2. Fry hamburger, celery, onion and green pepper until done. 3. In crock pot, add all other ingredients and then add hamburger mixture 4. Cook for a couple of hours on low. Can also make several batches at a time
Don't Forget The Ingredients
And Clean-up Afterwards
Tangy and Sassy Meatballs INGREDIENTS: - 1 ½ pounds Hamburger - ¾ Cup Oatmeal - ½ teaspoons Salt - ¼ teaspoon pepper - ¼ Cup chopped onion {or any amount} - 1 Cup Milk - 1 Cup Ketchup - 3 Tablespoons Brown Sugar - 3 Tablespoons White Vinegar DIRECTIONS: 1. Mix all ingredients (Except Ketchup, Brown Sugar, and Vinegar) and form into meatballs. Meatballs should be about 1 heaping Tablespoon 2. Put meatballs in 9x13 pan 3. Mix together Ketchup, Brown Sugar and Vinegar to make the sauce; pour over meatballs 4. Bake covered for 1 Hour at 350°
Meatballs are the surest way to a man's heart
Lighten Up and Live Briella and Jahzara says.. 'When Life has you feeling troubled, its time to relax and get out the chocolate.'
Briella and Jahzara's Top Pick
A Few Words About Ghana Style Foods
Most Ghanaian dishes are usually served with a stew (often based on tomato with other protein cooked in it) or soup. The most popular soups are groundnut soup, light soup, and palmnut soup. Usually rice and kenkey are served with soup or stew, while banku, fufu, akple and konkonte are served with soup.
Ghana Bean Stew INGREDIENTS: - Meat (beef, chicken drumsticks, or goat) - Approximately 7 cups of water -1 cup palm oil -8 Roma Tomatoes, blended -3 cups dry black eyed peas -1 ½ onions, chopped - 3 oz tomato paste
- 4 Tablespoons ground ginger - 4 Tablespoons ground garlic -1 chicken or beef bouillon cube, crushed - 3 teaspoons of salt - 1 teaspoon ground red pepper (more or less depending on how spicy you want it)
DIRECTIONS STEPS 1-5 1. In one pot, add your meat, along with 1 Tablespoon ground ginger, 1 Tablespoon ground garlic, 1 teaspoon salt, ½ onion, chopped, and a little water to fill the bottom. Cover the pot and let the meat cook over medium heat. If the water evaporates too quickly, or the meat sticks to the bottom, add more water. Once the meat is done cooking – set aside. 2. In a second pot, add 3 cups of dry black eyed peas along with 6 cups of water. Cook partially covered over medium heat until the beans are soft. While cooking, add more water if needed so the beans don’t stick to the bottom. 3. Once the beans are done cooking, drain them and set aside. 4. In the same pot, heat 1 cup of palm oil over medium heat. 5. Once the palm oil is heated, add the rest of your onions. Let the onions cook until they are transparent.
(CON'T) DIRECTIONS STEPS 6-11 6. At this point, stir in a little ground red pepper if wanted. 7. Mix the tomato paste with a little water until smooth. 8. Add tomato paste/water mixture and the blended tomatoes to the pot and bring to a boil. 9. Add the rest of the ground ginger, garlic, salt, and bouillon cube and let boil for about 10 minutes. 10. Add in the beans and cooked meat (along with any broth) and let boil for another 10 minutes. 11. Eat with boiled plantain, fried plantain, or rice.
The History of Stews The word "Stew" is said to come from the old French word estuier, meaning to enclose. Most cultural groups have created a recipe for a special stew, and there are as many versions of them as there are cooks to make them. Stews are commonly regarded as "comfort" foods, everyday dishes served to family or close friends in an intimate setting, rather than as fare in a more public setting or at special occasions.
GHANA TOMATO STEW INGREDIENTS: -9 pounds of Roma Tomatoes -1/2 cup of canola or veg. oil -1 onion, chopped -2 tablespoons curry powder -3 oz tomato paste
-2 tablespoons garlic -2 tablespoons ginger -1 bouillon cube -1 teaspoon salt
DIRECTIONS: 1. Blend all of your tomatoes. 2. Once blended, put the tomatoes through a strainer to get rid of the excess water. Put aside 3. Put approximately ½ cup of oil in pot over medium heat. 4. Once oil is heated, add onions. Fry onions until translucent. 5. Add 2 tablespoons of curry powder and stir. 6. Stir in tomato paste 7. Stir in all the tomatoes and bring to a boil. Boil for 5 minutes. 8. Stir in ginger, garlic, bouillon cube, and salt. Boil for about 10-15. The oil will rise to the top. 9. Serve over white rice or waakye. Usually eaten alone with rice, or with meat and boiled egg.
GHANA WAAKYE
INGREDIENTS: - 2 cups dry black eyed peas - 2 cups uncooked rice - Approximately 4 cups of water - 2-3 pinches of baking powder - 1 pinch of salt
DIRECTIONS:
Remember stew can be messy so don't forget to clean up
1. In a pot over medium heat, cook 2* cups of dry black eyed peas with 2 cups of water. Cover partially. 2. After the beans have boiled for about 10 minutes – add 2 -3 pinches of baking powder. 3. Continue cooking until the beans start to become soft (they do not have to be cooked completely). 4. Keep the pot and beans on the stove over medium heat, and add 2 cups of rice, a pinch of salt, and 2 more cups of water. Stir and then let the beans and rice cook until the rice is completely cooked. 5. Serve with tomato stew. *You can cook as much as you would like, just make sure the amount of beans and rice is the same.
GROUNDNUT SOUP INGREDIENTS: - Meat (stew beef, chicken drumsticks, or goat) - 1 onion, chopped - Approximately 10 cups of water - 1 teaspoon salt - 2 ½ cups of peanut butter
- 6 oz tomato paste - 1 tablespoon ground garlic - 2 tablespoons ground ginger - 1 chicken or beef bouillon cube, crushed
DIRECTIONS: 1. In one pot, add your meat (recommended: stew beef, chicken drumsticks, or goat) along with 1 teaspoon of salt and the chopped onion. Cover the pot and let the meat cook over medium heat. If the water evaporates too quickly, or the meat sticks to the bottom, add more water * 2. Once the meat is almost done cooking, add 8 cups of water to the pot and bring to a boil. 3. Mix 2 ½ cups of peanut butter with a little water until smooth. Add to the boiling water. 4. Mix 1 small can of tomato paste with a little water until smooth and add to peanut butter/water mixture. Stir, and bring to a boil. 5. After it has boiled a few minutes, add ginger, garlic, salt, and bouillon cube. Boil for approximately 10 minutes. 6. Serve over rice.
JOLLOF RICE INGREDIENTS: - ½ cup canola or vegetable oil - 1 medium onion, diced - Ground red pepper to taste (if desired) - 10 Roma Tomatoes, diced - 3 oz tomato paste
- 1 Tablespoon garlic - 1 1/2 Tablespoons ginger - 1 1/2 Tablespoons curry powder - Chicken or beef bouillon cube - 1 teaspoon salt
- 1 cup of vegetables, if desired (Recommended: green pepper, carrots, and/or green beans), diced small - Approximately 2 1/2 cups of rice DIRECTIONS: 1. Heat oil over medium heat. 2. Once oil is heated, add onions. Let onions fry until translucent. 3. Add a little pepper if wanted 4. Add diced tomatoes. Stir and let boil about 15 minutes until the tomatoes start to break apart. You will still have some tomato pieces. There should be enough oil and liquid from tomatoes to look slightly watery. If not, add a little more oil. 5. Mix tomato paste with a little water until smooth – add to pot. 6. Add any vegetables 7. Stir and bring to a boil 8. Add all spices – garlic, ginger, curry powder, bouillon cube, and salt. 9. Stir and bring to a boil.
Fried Plantain INGREDIENTS: - Plantains (as many as wanted) - Frying oil (such as canola or vegetable oil) - 2 -3 pinches of salt - Water
DIRECTIONS: 1. Add oil to a frying pan over medium – low heat. Oil should be approximately 1 inch deep 2. Cut as many plantains as you would like in multiple pieces diagonally, about 1 inch thick each. 3. Sprinkle a little water and salt over the plantain pieces 4. Once the oil is heated, add the plantain pieces to the oil and fry until golden brown. Once golden brown, flip and fry the other side. 5. Eat alone, with bean stew, or with peanuts.
Boiled Plantain INGREDIENTS: - Plantains (as many as wanted) - Water - Approximately 1 teaspoon of salt DIRECTIONS: 1. Heat a small pot ž full of water – bring to a boil. 2. Once the water is boiling, add a little salt. 3. Cut each plantain diagonally into about 3-4 pieces. 4. Add the plantain to the boiling water and cover. 5. Cook about 10-15 minutes, or until you can put a fork easily through the plantain. 6. Eat with stew
Ghanaian Fried Meat INGREDIENTS: - Meat (Stew beef, chicken drumsticks, goat, pork) - Ginger to taste - Garlic to taste - 1 chicken or beef bouillon cube, crushed - Onion - Frying oil (such as canola oil or vegetable oil) DIRECTIONS: 1. Cut your meat into the desired size chunks 2. Put your meat, along with a generous amount of ginger, garlic, salt, bouillon cube and chopped onion, along with a little bit of water into a pot over medium heat. Cover and let meat cook until almost fully cooked. 3. Heat oil, about an inch deep, in a pan over medium low heat. 4. Once the oil is heated, add the pieces of meat and fry on each side until brown.
Kabobs (4 Skews)
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INGREDIENTS: - 200 gms Beef fillet, cut into cubes - 3 Scotch Bonnet Chillies - 3 fat cloves of garlic - 2 tbsp grated ginger - 1 1/2 red onion - 1 chicken Maggie cube - 2 tbsp of Maggie seasoning - 2 tbsp olive oil - 1 large green pepper cut in cubes - 1 large red onion cut in cubes
DIRECTIONS: In a food processor, grind together the chillies, ginger, garlic, onion, Maggie cube, seasoning and oil. Form a smooth paste and marinate the beef for at least 4 hours. Now thread these onto your metal skewers alternating with the peppers and onions. Grill on charcoal till the meat is tender n almost falling of the sticks. Serve with some Jollof Rice .
Biker's Corn Bread Dish INGREDIENTS: - 1-15oz. Can of whole Kernel Corn {make sure to include liquid from can of corn} - 1-15 oz. Can of Creamed-Corn - 1-8 oz. Sour Cream - 1 Egg Beaten - ¼ Cup Margarine-Melted - 2- 8 oz. Corn Muffin Mixes {jiffy} DIRECTIONS: Combine all ingredients and put in a 9x13 glass dish. Let stand for 15 minutes and then bake
Briella's Flyby Video at Oral Roberts University Click on the Image to activate the video.
Desserts and Punch
Great Aunt Janie's Pan Cream Puffs CRUST INGREDIENTS: - 1 Cup Water - 1 stick of Margarine - 1 Cup Flour - 4 Eggs - Bring the Margarine and Water to a boil. Take off heat and add the flour, mix well, then add eggs, 1 at a time - Spread on a greased 9x13 cake pan. Bake at 400° for 30 minutes then cool. (crust will have air pockets) FILLING INGREDIENTS: - 8 oz. Cream Cheese - 4 Cups of milk - 2 Large boxes Instant Vanilla pudding - Beat together and let it set for 15 minutes, then spread on cooled-crust TOPPING INGREDIENTS: - 8 oz. Cool Whip - Chocolate Syrup {like Hersheys} - Spread cool whip on filling then drizzle chocolate syrup on cool whip and swirl with table knife.
Love is Precious
Chocolate Covered Corn Flake Bars INGREDIENTS: - ¾ Cup Sugar - ¾ Cup White Corn Syrup - 1 ½ Cups Peanut Butter - 4 ½ Cups Corn Flakes - ½ Bag Chocolate Chips
DIRECTIONS: 1. Mix the sugar, corn syrup, and peanut butter in kettle. 2. Heat on 'low-heat' until peanut butter is melted 3. Add Corn Flakes and mix well. Spread in 9x13 cake pan. TOPPING: Melt chocolate chips and spread over top. Let chocolate harden before eating
PUMPKIN BARS (Great Grandma Klopp) INGREDIENTS: - 4 Eggs - 2 Cups Sugar - 1 Can Pumpkin { I use Libbys} - ¾ Cup Melted Butter { slightly cool before adding} - 2 Cups Flour - 2 teaspoons Baking Powder - 1 teaspoon Baking Soda - ½ teaspoon Cinnamon
DIRECTIONS: Grease pan and mix all ingredients. Add Pumpkin last. Spread into 11x17 baking sheet pan (with sides) and bake for 25 minutes at 325° FROSTING - 3 oz. Cream Cheese - 6 Tablespoons Soft Butter - 1 teaspoon Vanilla - 1 Tablespoon Milk or until spreadable - 3 Cups of powdered sugar - Cream all ingredients together, adding powdered sugar last. - Frost when cooled
Holiday Punch (Great Grandma Mathews) INGREDIENTS: - 4-12 oz. cans Strawberry Soda - 1 Cup Sugar - ½ Cup water - 1 Cup Orange Juice - 1 Cup Pineapple Juice - ½ Cup Lemon Juice - 2 Quarts Ginger Ale {chilled}
DIRECTIONS: - Pour Soda into 4 ice cube trays and freeze. - Boil the sugar and water for 5 minutes then pour into a container. - Add fruit juices to the water/sugar mixture and refrigerate until cooled - To serve, put strawberry ice cubes in punch bowl, add fruit juices and chilled ginger ale, and serve - Can also decorate with orange slices and sprigs of mint
Video of Briella Dancing on Her own Two Legs and Feet at Chuck-e-Cheese
A Special Jahzara and Briella Recipe
I baked my father’s birthday cake. I did it by myself. I used my mother’s cookbook that was lying on the shelf. The cookbook called for flour, so I picked a yellow rose. I washed the dirt and bugs off with my mother’s garden hose. The cookbook called for egg whites, so I chopped up all the shells. I stirred them with the yellow rose, which made delicious smells. The baking powder can was gone, and so I used instead the powder Mother sprinkles on my bottom side. I baked the cake and then I made some icing out of ice. I don’t know how the cake will taste, but wow! It sure looks nice.
Relax and Enjoy
There is something soothing about cooking! I may only be three years old, but my grandmother bought me a kitchen set. When I feel like my journey is too long, or things aren't going my way, I have found a way to get to my kitchen set and allow the world's cares and worries to disappear as I make my favorite make-believe meal. Enjoy life and these recipes! Briella and Jahzara http://www.Briellashope.com All donations will go toward The Paley Foundation to help people around the world know about limb lengthening procedures.
Taking a Christmas Break during a season of gratitude
Gratitude is a constant attitude of thankfulness and appreciation for life as it unfolds. Living in the moment, we are open to the abundance around us and within us. We express appreciation freely. We contemplate the richness of our life. In life's trials, we seek to understand, to accept, to learn. Gratitude is a continual celebration of life! -- Enjoy life this Christmas Season!
Merry Christmas
From Chris, Jessica, Briella, and Jahzara Angsomwine Luke 2:10-12
Thanks for all your prayers, support, and help. May you be blessed this Christmas Season