This is a recipe from Central Asia. It is a common dish served throught the "'stans" (Uzbekistan, Tajikistan, Kyrghistan, etc.) My family is from that area and this is a family recipe.
Here is the recipe:
Serves 6
2 ½ cups rice
3 1/4 cups boiling water
2 large yellow onions, sliced
1 lb. carrots, cut into thin juliennes
4 tablespoons vegetable oil
1 (3 - 4 lb) chicken, cut into 8-10 pieces
½ cup raisins
1 tsp. ground cumin
½ tsp. ground cinnamon
salt
pepper
Wash rice and rinse several times until water is clear. Drain. Put in a bowl with 1 tsp. salt and pour boiling water over it. Mix well and leave to soak for about an hour.
Fry the onions and half the carrots in the oil in a pot until the onion is soft and translucent. Stir in the cumin and cinnamon. Pat the chicken dry and add to pot. Season with salt and pepper and cook, turning the pieces over for about 10 minutes. Cover with the remaining carrots and sprinkle with pepper. Leave on a very low fire for a few minutes longer.
Mix the raisins with the rice and then pour the rice with its soaking water over the carrots, distributing it evenly over the top without mixing it in or disturbing the layers. Cover the pot and simmer for 15 minutes. Using the handle of a wooden spoon poke about seven holes into the rice reaching to the bottom of the pot. Cover the pot with a towel, return the lid and simmer over low heat until the rice is tender and the liquid is absorbed - about another 20 minutes. You may need to add a little water if it becomes dry before the rice is cooked. Remove from the fire and let stand for about 10 minutes.
Carefully spoon the rice onto a serving dish, then put the chicken and carrots on top. In other words, invert the pot onto a serving dish. There is an art to dishing out the plov from the pot - first the rice, then the carrots, then the chicken and then the onions.
My father came back from a genealogical research trip to Orkney in Nov. 2006. Like me, he enjoys trying local foods and he had raved about this traditional Scottish side dish of potatoes and turnips. My mother then made some for Christmas dinner and it was a big hit with the family.
2 cups potatoes, peeled and boiled (although I imagine the thin peel potatoes would be fine as is)
2 cups turnips, peeled and boiled
3 1/2 tbsp butter
2 tbsp chopped chives
a pinch of nutmeg
salt and pepper to taste
Boil the potatoes and turnips separately. When soft, mash them together and add the butter. Stir in chives, nutmeg, and salt & pepper.
I personally think it's best with roast beef or lamb and some dark leafy greens.
Modified from a recipe at scottishrecipes.co.uk
This is a favorite family recipe which we have enjoyed for four generations.
NAVAHO FRY BREAD
INGREDIENTS:
4 cups flour
1 Tablespoon baking powder
1 teaspoon salt
2 Tablespoons powdered milk
1 cup warm water
1/2 cup warm water
1 cup lard, melted (authentic) - or oil, such as Crisco (we use olive oil)
INSTRUCTIONS:
Stir together flour, baking powder, salt, and powdered milk.
Gradually, stir in 1 cup of warm water. Mix well.
Gradually add 1/2 cup warm water mix by hand (like you would meatloaf).
Set aside for 1/2 hour.
Melt lard in frying pan. Preheat to frying temperature.
Take small ball of dough. Pat dough flat.
Then, pull dough into a thin circle the size of the frying pan.
Carefully lay the dough in frying pan. Fry until lightly brown on both sides.
SERVING IDEAS:
Serve warm and dry with meals. I enjoy it with soups and stews.
Serve with taco toppings ~~~ One of my children's favorite ways. "Navajo Tacos"
Serve for breakfast or dessert, drizzled with honey.
Ingredients:
100 gms minced pork
1 block tofu, cubed
1 can button mushrooms
1 red chilli, deseeded and finely chopped
1 shallot, finely chopped
1 garlic clove, finely chopped
chopped spring onions, to garnish
Marinade:
1 tbsp light soy sauce
A bit of cornstarch
For the gravy:
2 tbsp oyster sauce**
1 tbsp light soy sauce
1 cup water
cornstarch solution to thicken
1. Mix the minced meat with the marinade ingredients.
2. Heat a wok till hot, add 2 tbsp oil. Fry the chopped chilli, shallot, and garlic till fragrant.
3. Add the marinated meat & stir fry till cooked
4. Add the mushrooms, oyster sauce, and light soy sauce, stir-frying till everything is well mixed. Add the water.
5. When the mixture starts to simmer, do a taste test and adjust if necessary. Add the tofu, and let the gravy come to a boil again.
6. Gently mix the tofu with the mushrooms and meat. Thicken the gravy slightly with cornstarch solution.
7. Garnish with spring onions. Serve hot with rice.
This is a very simple stir fry dish for most Chinese families. Cos it is simple and yet delicious.
*The button mushrooms can be substituted with other fresh mushrooms.
Whacha need:
4 tablespoons peanut butter
4 tablespoons hot water
2 tablespoons soy sauce
1 1/2 tablespoons brown sugar
1/4 teaspoon cayenne pepper
1 1/2 teaspoons lemon juice
How to:
In a small bowl combine peanut butter and water; mix until a smooth paste forms. Stir in soy sauce, then brown sugar, cayenne and lemon juice. Mix by hand until well combined and smooth.
We only HOPE for leftovers. I use Gouda cheese, exclusively. It is a cross between French onion soup and Dutch potato cheese soup.
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DUTCH ONION POTATO CHEESE SOUP
1 Tablespoon butter OR margarine (I used 2 Tablespoons margarine, omitted the oil)
1 Tablespoon vegetable oil
3 cups peeled, sliced onions
1/4 cup flour
2 - 10-1/2 ounce cans condensed beef broth (i.e., Campbell's)
2 cups water
12 ounces beer, OR additional water (I used water)
4 cups peeled, diced potatoes
2 cups (8 ounces) Gouda cheese, coarsely grated OR sharp Cheddar cheese
1/4 teaspoon ground black pepper
INSTRUCTIONS
-- In Dutch oven or large saucepan, heat butter and oil over medium high heat.
-- When butter is melted, add onions and cook for 10 minutes, stirring often, until onions are golden brown. Sprinkle with flour and stir in.
-- Add broth, water and beer; bring to a boil over high heat, stirring occasionally. Add potatoes. When mixture comes to a boil, reduce heat to low.
-- Cover, leaving lid slightly ajar. Simmer 40 minutes, or until potatoes are tender. Mash potatoes into the broth.
-- Remove pan from heat; add cheese and pepper, stirring until cheese melts. Return to heat briefly, to reheat, but do not boil.
-- Serve hot. Makes about 6 servings.
Nutrition information per serving:
347 calories, 15 grams fat, 14 grams protein, 36 grams carbohydrate, 3 grams fiber, 49 milligrams cholesterol, 658 milligrams sodium
Sesame Chicken
Adapted from allrecipes.com
1/4 cup flour
1/4 cup toasted sesame seeds, divided
1/4 tsp black pepper
1/2 tsp Chinese 5 spice powder
1/2 tsp red pepper flakes
2 chicken breast halves, cut into bit sized chunks
1.5 tablespoons vegetable oil
2 tablespoons honey
2 tablespoons teriyaki sauce/marinade
In a ziplock bag, combine flour, 2 tablespoons toasted sesame seeds, 5 spice powder, red pepper flakes, and black pepper. Add chicken pieces and shake until coated.
Heat vegetable oil in a skillet over medium high heat. Add chicken and cook through.
Add remaining sesame seeds, teriyaki and honey and stir until thickened.
Usually, I add vegetables to this (I like peapods and green peppers) and serve it over brown rice. If you want to add veggies, either cook the veggies with the chicken, or remove the chicken once cooked, add the veggies to the same skillet and cook, then re-add chicken and sauce mixture to skillet.
Serves 4
1 pound ground beef
1 egg
1 (7-ounce) package Spanish rice
1/2 cup water
2 (15-ounce) cans stewed tomatoes
1 large green bell pepper, sliced
2 teaspoons chili powder
1 package tortilla chips
1/2 cup shredded Monterey Jack cheese with jalapenos
Serves 4
Step 1
Combine ground beef, egg, rice mix and water in a large bowl; mix well. Shape into 1 1/2-inch meatballs. Chill for several minutes to firm.
Step 2
Brown meatballs in a large skillet over medium-high heat; pour off drippings. Add tomatoes, onion and green pepper. Sprinkle with chili powder.
Step 3
Simmer, covered, for 20 minutes or until meatballs are cooked through and rice is tender.
Step 4
Arrange tortilla chips in serving dish. Spoon in meatballs and sauce. Sprinkle with cheese.
This recipe comes from a kitchen in Louisiana. An excellent choice for good taste. It can be made ahead and reheated. Yield: 6 to 8 servings
1 pound cooked shrimp, peeled
1 pound white crabmeat
1 (10-ounce) package green peas (uncooked)
1 cup chopped celery
1 green bell pepper, chopped
1 onion, chopped
1/2 cup fat free mayonnaise
1 teaspoon Worcestershire sauce
Salt and pepper to taste
1 (6-ounce) package long grain and wild rice mix (cooked according to directions on package omitting oil)
Mix all ingredients together tosssing carefully. Pour into a 2-quart casserole coated with no stick cooking spray. Bake at 350 degrees for 20 to 30 minutes.
(Drunken Beans)
Tastes good with or without the beer. My mom's recipe so sorry if measurements are off.
Ingredients:
1 lb of beans (2 cups)
4 cups of water
Bacon
Pico de gallo (no lime)(I have this recipe in my list also)
Salt, garlic, pepper to taste
Can of beer (opt.)
Make pinto beans in Crockpot cook on low.
Make chunky Pico de gallo. Fry bacon in a pan. With the bacon drippings on the bottom of the pan sauté pico de gallo. Put pico in crock pot with bacon. Add a can of beer and cook for a couple more hours. Add water if it dries too much.
This is my mom's recipe. Everyone loves it, especially in casserole form.
Authentic Enchiladas
Ingrediants:
Six Chile Ancho's (dried peppers)
Water
2 garlic cloves
Salt and pepper
Chicken Boullion
White corn tortillas
Corn Oil (I use the mazola blend)
Mexican Cheese (Chihuahua Cheese, Asadero, or you can you Mozz or Monterrey Jack if you can't find those.
1. Pop of the stem of the Chile Ancho's and split it open to take out all the seeds. Boil chiles w/salt, garlic (fresh 2 cloves) pepper. Put in blender. If it seems really thick add some water. Add Chicken Bouillon to blender.
Dip tortilla in the chile mixture and fry in a small pan w/corn oil make sure it's hot, for 5-10 sec and turn. (It may take awhile to get the time and temp together so they won't fall apart). Make one at a time. Put on a plate and fill with whatever you would like (cheese as listed above, chicken, etc) then roll. Keep the fold upside down so it stays together. Then make the next and continue until the pan is full. Put all in cake pan and cover with cheese (opt) and bake until cheese is melted.
To make a cassarole… layer with tortilla than cheese (Chihuahua, Asadero) etc… Bake and then top with queso fresco.
My mom's recipe. I love these. Make sure you clean then. The seeds can be killer!
Ingredients:
Green Poblano Peppers (nice and smooth)
Paper bag
Eggs (about one per pepper)
Cheese (Chihuahua, Asadero, or a white melting cheese)
Corn Oil (I use mazola right blend)
1. Burn the peppers on the flame of a gas stove (if you have electric just toeast in a pan)just enough to get the skin off with a fork. Put in paper bag to cool off for 10 minutes then peel off.
2. Cut off top and clean out seeds. In the slit put Chihuahua cheese. You can also add potatoes and cheese or ground beef, cheese and potatoes.
2. Separate egg whites and yokes. Whip egg whites to make fluffy and foamy. Then break up (not beat) yokes and fold into the whites.
3.Then dip the pepper in egg mixture and fry in oil until light brown and turn over. Then again (you can add more egg if you would like when you flip it over).
A fragrant Indian Butter Chicken that doesn't use lots of butter or heavy cream. It is a very tasty dish.
From Eat, shrink & be merry
2 tbsp butter
1 cup chopped onions
2 tsp minced garlic
1 tbsp grated gingerroot
1 tsp chili powder
1/2 tsp ground turmeric
1/4 tsp ground cinnamon
1 can (19oz/540ml) diced tomatoes, undrained
2 tbsp tomato paste
1 tbsp brown sugar
1/2 tsp salt
1/4 tsp fresh ground black pepper
1 whole cooked rotisserie chicken, skin removed
and meat cut up ( store bought is easiest)
1/3 cup light (5%) cream
1/4 cup light sour cream or plain yogurt
1 tbsp minced fresh cilantro
Hot, cooked basmati rice (optional)
Melt butter in a deep, 10-inch skillet over medium heat. Add onions and garlic. Cook slowly, stirring often, until onions are tender, about 5 minutes. Add gingerroot, chili powder, turmeric, and cinnamon. Cook 1 more minute. Add undrained tomatoes, tomato paste, brown sugar, salt & pepper. Reduce heat to low. Cover and simmer for 10 minutes, stirring occasionally.
Add cut-up chicken, cream, and sour cream. Simmer, uncovered, for 5 minutes. Remove from heat and stir in cilantro. Serve over hot basmati rice if desired.
Serves 5
calories 293, total fat 11.4g, saturated fat 5 g, protein 33g, carbohydrate 15g, fiber 2.9 g, cholestrol 105 mg, sodium 483 mg
My mom showed me how to prepare this dish. Perfect for two on Valentines Day.
Ingredients:
6-8 Large shrimp, uncooked
8 oz. cooked Linguine
1/4 cup white flour
1 tbsp. garlic, chopped
1/4 cup olive oil
1/2 cup of white wine or white cooking wine
1 Tbsp. of FRESH squeezed lemon
A few scallions which I like but optional
3 tbsp. of parmesan cheese (shredded)-looks nice
2 tbsp. butter, soft
1 tbs. of FRESH (PLEASE FRESH) parsley, chopped
dash of salt and fresh black pepper
Directions:
Cook pasta
Lightly coat shrimp with flour and set aside
Heat oil on medium high heat
Add garlic and saute until light brown
Press shrimp into the garlic so it sticks to shrimp
Cook until shrimp is pink on one side
Turn shrimp and add 1/4 (only 1/4) of the wine
Add lemon
Reduce wine to half, turn heat to low.
Sprinkle shrimp with 1/2 of the cheese and parsley
Add remaining wine, butter and salt & pepper.
Add warm pasta gently stirring until butter melts
Place on dinner plate-bringing shrimp to the top
Garnish with remaining cheese and parsely.
One of my favorite dishes. Takes a little time and effort to complete but the results are well worth the effort.
INGREDIENTS:
1/4 cup virgin olive oil
2 onions, chopped
2 cups chopped celery
1 cup chopped carrots
2 cloves garlic, chopped
1/2 pound ground veal
1/2 pound ground pork
3/4 pound mild Italian sausage
6 ounces pancetta bacon, diced
2 (14.5 ounce) cans whole peeled tomatoes, with liquid
1 (14.5 ounce) can chicken broth
1/2 cup whole milk
5 teaspoons chopped Italian flat leaf parsley
5 tablespoons chopped fresh basil
5 teaspoons chopped fresh thyme
salt and pepper to taste
1 pound fettuccini pasta
1 cup grated Parmesan cheese
DIRECTIONS:
Heat oil in a large, heavy pot over medium heat. Saute onions, celery, carrots and garlic until tender and translucent, about 10 minutes. Increase heat to high and add veal, pork, sausage and pancetta; cook until meats are evenly brown.
Stir in tomatoes, chicken broth, milk, parsley, basil and thyme. Reduce heat to medium-low and simmer, uncovered, for 2 1/2 hours; stir occasionally, breaking up tomatoes with spoon as you stir. Season with salt and pepper to taste.
Bring a large pot of lightly salted water to a boil. Add fettuccini and cook for 8 to 10 minutes or until al dente; drain.
Serve fettuccini topped with the sauce and Parmesan cheese.
1/2 cup sour cream
1/2 cup mayonnaise
1/4 cup chopped fresh cilantro
1 pkg. (1.25 oz.) Taco Seasoning Mix, divided
1 lb. (about 4 total) cod or white fish fillets, cut into 1-inch pieces
2 tablespoons vegetable oil
2 tablespoons lemon juice
1 pkg. (12) Taco Shells, warmed
Toppings:
Shredded cabbage, chopped tomato, lime juice, Thick & Smooth Taco Sauce
Combine sour cream, mayonnaise, cilantro and 2 tablespoons seasoning mix in small bowl.
Combine cod, vegetable oil, lemon juice and remaining seasoning mix in medium bowl; pour into large skillet.
Cook, stirring constantly, over medium-high heat for 4 to 5 minutes or until cod flakes easily when tested with a fork.
Fill taco shells with fish mixture. Top with toppings.
For the curry paste I use the Mae Sri brand, found in a little green can at your local Asian grocery. Good quality coconut milk is important, too; I use Chaokoh.
Also, this recipe is easily adaptable to vegetarians - just use the zucchini and leave out the meat and fish, or add some fried tofu squares at the end.
Thai Green Curry
serves 4
2 medium zucchini
1 pound boneless chicken breast or thighs
1 package frozen cuttlefish balls (optional)
Oil
1 can Mae Sri green curry paste
2 cans good quality coconut milk
Fish sauce
Sugar
Soy sauce
Chop the zucchini into large half moons and set them aside. Cut the chicken into even, bite-sized chunks and set aside. Run warm water over the package of fish balls to soften them.
Open the cans of coconut milk and set them to the side. Heat a little oil in a large Dutch oven or heavy saucepan, and add the curry paste. (If you have a low tolerance for heat, use just half the can.) Fry it, stirring a little. This will be quite pungent, so turn on the fan! Scoop the thickened coconut solids out of one can of coconut milk, leaving the watery milk below. Fry this for a few moments with the curry paste too, until the oil starts to separate out. Add the chicken pieces and fry them a bit with this.
Add the rest of the coconut milk plus a little water, if the liquid does not cover the chicken. Add the fish balls, if you're using them. Reduce the heat to medium low and simmer until the chicken is cooked through and the fish balls are warm - about 6 to 10 minutes.
When the chicken is done, add the zucchini and simmer just until they're tender. Taste and adjust seasonings with fish sauce, sugar, and soy sauce until it is balanced enough for your tastes. Serve with rice or rice noodles.
This keeps well, freezes well, and does great made the night before and heated up the next day.
The best thing about this kind of braised curry is that you can use the very toughest, cheapest cuts of meat. Tough, stringy - doesn't matter. After a day in the slow cooker every bite will be a melting, spicy nugget. This recipe will take some time, but putting together the spice mix and slow cooking the onions will be worth it, and you will have a lot of leftovers to freeze, since this does freeze very well.
Also, since the lengthy list of ingredients does look a little overwhelming, it's broken down into five main sections: the dry spices for the curry powder, which then becomes one of the ingredients for the wet curry paste; the meat; the building blocks of the sauce; and the final finishing touches that balance flavor. It helps me to think of curries in these steps, instead of as one very long list of obscure ingredients.
If you don't have a slow cooker, finish this in a large Dutch oven or heavy pot with a lid and put it in a 250ºF oven for about four hours, until the meat is very, very tender.
Malaysian Beef Curry
Dry spices for the curry powder
4 tbsp coriander
2 tbsp white cumin
10 whole cloves
1 cinnamon stick
4 whole cardamom
6 black pepper
1 tbsp chili powder (or to taste)
1 tsp turmeric powder
Wet or fresh ingredients for the curry paste
4 stalks lemongrass
2 inches fresh galangal (optional)
2 inches length ginger
8 cloves garlic
15 dried chillies
6 tbsp oil
6 tbsp curry powder (see above)
Meat
4 lbs chuck steak, cubed
Sauce building
2 onions
6 shallots
4 cups coconut milk
1 pound baby red potatoes, scrubbed and cut in half
Flavor finishing
3 tbsp soy sauce
3 kaffir lime leaves
Sugar to taste
Toast the spices for the curry powder in a heavy skillet over medium heat for a minute or two - take off the heat when you can smell them. Add the turmeric and then grind them all in a spice grinder or mortar and pestle. (Note: If you do not want to round up all the whole spices for this recipe, you can use a blend of their ground counterparts. Don't toast the ground spices.)
Remove the outer tough leaves from the lemongrass and slice finely. Peel the galangal and slice it as finely as you can. Peel and slice the ginger and garlic as well. In a food processor or mortar and pestle, blend lemongrass, galangal, ginger, garlic, chilies and some oil. This may seem like a lot of chilies, but this dish soaks up the heat and unless you are extremely sensitive to hot foods, this won't be too much. I ended up tossing in a whole handful more near the end because it wasn't hot enough.
Add spice mix and beef and toss.
Cook the onions slowly in a little oil until golden - about 20 minutes. Really take your time with these and do not let them brown. Let them slowly sweat until translucent.
Add the meat over low heat, cover and cook for 15 minutes. You don't want to sear the meat or brown it in this recipe. The toasted spices will give it that roasted taste.
Put in crockpot with halved potatoes, coconut milk, lime leaves and soy sauce and cook on high for 4 hours or on low for 8, or overnight. Leave lid off at the end to reduce the sauce a little if you wish. Taste and adjust flavors with soy sauce and sugar. Serve with rice or rice noodles.
Butter chicken (Makhani chicken)
This is an popular Indian recipe
Serves - 4
Ingredients:
Chicken – 1 kg, skinned, boned, and cubed (2lbs+4oz)
For marinade:
Yogurt – 5 tablespoons, plain, thick; use fat-free yogurt if you would like to reduce the fat content of this dish
Tandoori masala – 1 tablespoon
Garam masala powder – 1 tsp
Lime juice – 2 tablespoons
Salt – 1 teaspoon, or to taste
Cummin powder – 1 teaspoon
Orange color – ½ teaspoon (optional)
For sauce:
Oil – 1 tablespoon
Butter – 2 tablespoons
Onions – 2, sliced
Ginger – 1 inch piece, crushed into a fine paste
Garlic – 6 cloves, crushed into a fine paste
Chilli powder – 1 teaspoon
Coriander powder – 1 teaspoon
Turmeric powder – 1/4 teaspoon
White pepper – 1 teaspoon
Cashew nuts – 10
Almonds – 5; made into a thick paste along with cashew nuts and water
Tomatoes – 2, pureed
Cream – 2 tablespoons, single (optional)
Coriander leaves – 2 tablespoons, fresh, chopped, for garnishing
Method: Marinate the chicken in the smooth paste of marinade, cover, and refrigerate for 2 hours. Heat oil and butter in a medium wok and fry onions for 3 minutes or until golden. Add the ginger and garlic paste along with a little water and fry till oil separates. Add the marinated chicken mixture and stir-fry for 8-10 minutes. Add chilli, coriander, turmeric, and white pepper powders, tomato puree, cashew and almond paste, and mix well and cook for 5 minutes. Add 2 cups of water, mix well, and bring it to boil. Cover and cook in a low flame until chicken is done. It takes approximately 10 minutes. Pour over the cream and stir in well. The sauce will start to thicken. Garnish with coriander leaves and a dollop of fresh cream. Serve hot with rice, roti, paratha, or naan.
Chili's Southwest Eggrolls
This is a copycat recipe from TSR and it is so good. This is great to make ahead and have ready on hand.
Eggroll
1 chicken breast fillet
1 tablespoon vegetable oil
2 tablespoons minced red bell peppers
2 tablespoons minced green onions
1/3 cup frozen corn
1/4 cup canned black beans, rinsed and drained
2 tablespoons frozen spinach, thawed and drained
2 tablespoons diced, canned jalapeno peppers
1/2 tablespoon minced fresh parsley
1/2 teaspoon cumin
1/2 teaspoon chili powder
1/4 teaspoon salt
1 dash cayenne pepper
3/4 cup shredded monterey jack cheese
5 7-inch flour tortillas
Dipping Sauce
1/4 cup smashed fresh avocados (about half of an avocado)
1/4 cup mayonnaise
1/4 cup sour cream
1 tablespoon buttermilk
1 1/2 teaspoons white vinegar
1/8 teaspoon salt
1/8 teaspoon dried parsley
1/8 teaspoon onion powder
1 dash dried dill weed
1 dash garlic powder
1 dash pepper
Garnish
2 tablespoons chopped tomatoes
1 tablespoon chopped onions
Preheat barbecue grill to high heat.
Rub the chicken breast with some vegetable oil then grill it on the barbecue for 4 to 5 minutes per side or until done.
Lightly salt and pepper each side of the chicken while it cooks.
Set chicken aside until it cools down enough to handle.
Preheat 1 tablespoon of vegetable oil in a medium-size skillet over medium-high heat.
Add the red pepper and onion to the pan and sauté for a couple minutes until tender.
Dice the cooked chicken into small cubes and add it to the pan.
Add the corn, black beans, spinach, jalapeno peppers, parsley, cumin, chili powder, salt, and cayenne pepper to the pan.
Cook for another 4 minutes.
Stir well so that the spinach separates and is incorporated into the mixture.
Remove the pan from the heat and add the cheese.
Stir until the cheese is melted.
Wrap the tortillas in a moist cloth and microwave on high temperature for 1 1/2 minutes or until hot.
Spoon approximately one-fifth of the mixture into the center of a tortilla.
Fold in the ends and then roll the tortilla over the mixture.
Roll the tortilla very tight, then pierce with a toothpick to hold together.
Repeat with the remaining ingredients until you have five egg rolls.
Arrange the egg rolls on a plate, cover the plate with plastic wrap and freeze for at least 4 hours.
Overnight is best.
While the egg rolls freeze prepare the avocado-ranch dipping sauce by combining all of the ingredients in a small bowl.
Preheat 4-6 cups of oil to 375 degrees.
Deep fry the egg rolls in the hot oil for 12-15 minutes and remove to paper towels or a rack to drain for about 2 minutes.
Slice each egg roll diagonally lengthwise and arrange on a plate around a small bowl of the dipping sauce.
Garnish the dipping sauce with the chopped tomato and onion.
Serves 4
Ingredients:
12 frozen pierogies (potato or potato and cheese)
1 can (28 oz. size) crushed tomatoes
2 large onions, thinly sliced
1 package (8 oz. size) mushrooms, sliced ( or fresh )
1 tablespoon vegetable oil
1 tablespoon chopped fresh parsley
1 clove garlic, minced
1/4 teaspoon pepper (or dried red pepper)
Directions:
Preheat oven to 350F. Prepare pierogies according to package directions for boiled pierogies, drain.
In 12-inch skillet, saute onions, mushrooms and garlic in oil until soft and golden. Add crushed tomatoes, parsley, pepper and 1/2 cup water. Heat to boiling. Cook 5 minutes. Arrange pierogies and tomato mixture in shallow baking dish. Cover and bake 30 minutes. Sprinkle with Parmesan cheese, if desired.
From an unforgettable trip to Turkey
2 tablespoons olive oil, divided
8 boneless chicken thighs, with skin
1 (6 ounce) can tomato paste
1/4 cup water
8 cloves garlic, halved
salt and pepper to taste
4 medium potatoes, sliced
4 tomatoes, sliced
1 large onion, sliced
1 cup fresh mushrooms, sliced
8 pepperoncini peppers (optional)
Preheat oven to 165° C (325° F).
Trickle 1 tablespoon olive oil in the bottom of a roasting pan. Arrange chicken thighs in the pan. Mix the tomato paste and water, and spread over the chicken. Place garlic clove halves in the pan. Season chicken with salt and pepper. Arrange potatoes, tomatoes, onion, mushrooms, and pepperoncini over the chicken. Sprinkle with remaining tablespoon olive oil.
Bake 1 1/2 hours in the preheated oven, until vegetables are tender and chicken juices run clear. Periodically pour a little water into the pan if it starts to get dry.
This dish has such a wonderful aroma, but be warned: the house/kitchen will smell after making this. I found it on epicurious.com but altered it a bit. The recipe called for boneless chuck roast, cut into 3/4" cubes but I used lamb instead. If you prefer, you could decrease the red wine to 1 cup and add 1/2 cup of dry sherry although I just used red wine. It received rave reviews and is best served over couscous. Serves 6-8.
3 tbsp. olive oil, divided
2 1/2 lbs. lamb, cut into 3/4" cubes
2 cups chopped onion
3 garlic cloves, chopped
1 tbsp. garam masala
1 tbsp. paprika
1 tsp. ground cumin
1/2 tsp. turmeric
1/2 tsp. cayenne pepper
1 1/2 cup dry red wine
2 cups beef broth
1 (14 1/2 oz.) can diced tomatoes in juice
3/4 cup golden raisins
3/4 cup dried apricots
Heat 2 tbsp. olive oil in large pot over med-high heat. Sprinkle meat with salt and pepper. Add meat to pot; saute until no longer pink, about 5 minutes. Transfer meat to bowl.
Heat 1 tbsp. oil in same pot. Add onions; saute until brown, about 8 min. Add garlic and next 5 ingredients; stir 1 min. Add wine; boil until reduced to a glaze, stirring occasionally, about 8 minutes.
Add broth, tomatoes with juice, raisins and apricots; stir to blend. Add lamb and accumulated juices; bring to simmer.
Reduce heat to med-low. Simmer uncovered until sauce is thick and lamb is tender, stirring occasionally about 1 hr. 15 minutes. Season stew with salt and pepper.
3T lemon juice
salt and pepper to taste
1 package whole wheat pita bread
**1T honey may be added to sauce if using sour cream because you need the sweetness.
In large bowl place turkey, 3T oregano, 1T lemon juice, half of the sliced olives and 4oz or half the feta salt and pepper to taste. Mix well until well combined. Form into 4 patties and cook till brown a firm when pressed with spatula. While burgers are cooking, in a small bowl combine yogurt or sour cream, 2T oregano, 2T lemon juice, 4oz feta and the remaining olives salt and pepper to taste. Mix well and place in fridge till burgers are done. To plate cut 4 pitas in half and cut bugers in halkf place 1/2 of a burger in each half of the pitas and top with sauce to desired taste. Serve with your favorite sides.
2 10-oz packages fresh spinach
1 T salt
1/2 lb feta
3 T grated parmesan
1 medium onion, chopped
1/4 cup chopped parsley
16 oz cottage cheese (sometimes I use ricotta)
several sprigs fresh dill, chopped
1/4 cup olive oil
3 eggs, beaten
1 lb filo dough
2 sticks butter
Wash spinach and drain. Cut spinach finely with kitchen scissors, place in bowl and sprinkle with salt. Rub salt into spinach and set aside for 15 minutes or longer. Rinse Feta cheese in cold water, drain well and crumble into a large bowl. Add parmesan cheese, onion, parsley, and dill. Then take handfuls of spinach, squeeze dry, and add to cheese mixture. pour olive oil over mixture and fold in eggs.
Unfold filo and cut so that you have sheets measuring approximately 8 x 13 inches (that's the pan size I use - it's my broiler pan). Cover sheets with a towel so they will not dry out. Brush each sheet as it is used with butter - I usually put eight down in the bottom of the pan brushed with butter. Then put the filling on top and then repeat with another eight sheets of filo brushed with butter. I use a razor blade to score the top layers in squares before I bake it - it makes it much easier to portion out when you are done. I lightly sprinkle some water before I bake on the top. Bake at 400 degrees for 20-30 minutes - basically until golden brown.
I'm from Greek lineage so I'm pretty picky about my Spanikopita - this has taken me years to perfect.
red peppers
english seedless cucumbers, sliced with washed skin
scallions
shredded carrots
cabbage, julienned
fresh basil, chopped or 1 tsp. dry powdered form
Use as much of ingredients to put together a salad depending on how much people you are serving this to. Add all ingredients together and mix, then add dressing and store hours or overnight before serving.
Thai slaw salad dressing:
garlic - 1 clove chopped
white wine vinegar or rice vinegar - 1/4 cup
tamari soy sauce - couple TBSPS
toasted sesame oil - 1 tsp
vegetable oil - 2 TBSPS to 1/4 cup
Add these ingredients together and shake in a container well, then add:
crushed red peppers, pinch to 1 tsp, depending on how hot you want salad. Then add 2 tsps sugar or honey. Then pour over salad then let marinate few hours to overnight. Add sesame seeds to salad just before serving.
I don't remember where I got this recipe from, it's been that long, but it is special to me because everyone in the family likes it.
Yield: 1 pan
* 1 package of noodles
* 5 apples
* 1 c. sugar
* 1 c. oil
* 5 eggs
* 1 tsp. vanilla
* 1 tsp. baking powder
* 2 tsp. cinnamon
* 1/4 c. orange juice
* 1/2 tsp. lemon juice
Mix everything together. Put in noodles. Put it in a pan. Bake at 375 degrees for 40 minutes uncovered. Enjoy!
If you don't want it too sweet you can use less sugar. I tried it and some people told me to add half a cup of sugar instead of one. Your choice. Also if five apples are too many than you can use 3.
Yield: 8 servings
* 8 oz. broad noodles
* 6 eggs
* 4 TBSP margarine, melted
* 1/2 cup sugar
* 1 8-oz. can crushed pineapple with juice
* 1 tsp vanilla
* 1 tsp cinnamon
* Vegetable oil
* Pineapple rings
* Maraschino cherries
1. Preheat oven to 350 degrees. Parboil the noodles in salted water. Rinse and drain.
2. Combine the eggs and margarine. Beat well. Add the sugar, crushed pineapple and juice, vanilla, and cinnamon. Mix well. Add the noodles.
3. Grease a 9" x 13" baking dish with vegetable oil. Pour in the kugel. Place pineapple rings on top with a cherry in the middle of each ring.
4. Bake 40-60 minutes, until golden.
This recipe requires no casing.
Ingredients:
* 1 box unsalted Saltines
* 3 large onions
* 1/4 tsp. salt & pepper
* 3 or 4 ribs celery
* 5 medium carrots
* Oil to keep everything together (about 1/3 cup)
1. Grind crackers to fine texture in food processor; remove. Process carrots, celery, carrots and onions.
2. Mix with ground crackers; add oil and seasoning.
3. Separate mixture into 4 rolls. Wrap each roll in aluminum foil - which acts as a casing.
4. Bake at 350-degrees F. for 1 hour.
Note: The individual rolls may then be frozen and used when needed. They can be put in the cholent either with or without the aluminum foil. They hold their shape better with the foil, but I always feel there must be something unhealthy about cooking it for so long wrapped in foil.
* 5 lb beef brisket
* 1 medium onion, quartered
* 2 cloves garlic, cut into halves
* 10 whole cloves
* 1- 10 oz jar apple jelly
* 3 tablespoons brown mustard
* 3 tablespoons minced green onion
* Salt -to taste
* 3/4 teaspoon pepper
* 3/4 teaspoon curry powder
Place brisket, onion, garlic and cloves in a large heavy saucepan. Add water and cover. Simmer 2 1/2 to 3 hours or until beef is tender. Drain.
Preheat oven to 325 degrees F.
Combine apple jelly, mustard, green onions, salt, pepper and curry powder in small saucepan. Bring to a boil. Place drained beef in baking dish. Brush with glaze. Bake for 45 minutes, basting often.