December 14th, 2005 by alice
Tags: Glazed, Honey, Lamb, Pumpkin
INGREDIENTS
- 500glamb fillets
- 1/4cuphoney
- 1tablespoonolive oil
- 1butternut pumpkin
- 1/4cup extraolive oil
- 2Spanish onions
- 90gfeta cheese
- 2tablespoonsparsley, chopped
DIRECTIONS
- Place lamb in a shallow dish, and pour over combined honey and oil.
- Set aside.
- Slice pumpkin into 5cm chunks, and bake in the oven at 180 degrees celcius for 45 to 50 minutes.
- Saute onion in a pan with the extra olive oil.
- Add the lamb, and cook for another 2-3 minutes.
- Take the pan off the heat, and toss in the cooked pumpkin with feta cheese and parsley.
- Season with salt and pepper to taste.
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December 14th, 2005 by alice
Tags: Cabbage, Crunchy, Rice, Rolls
INGREDIENTS
- 8largecabbage leaves
- 4cupscooked brown rice(well seasoned)
- 1 (8 ounce)cansliced water chestnuts, drained
- 1 (4 ounce)canmushroom stems and pieces, drained
- 3tablespoonsbutter or margarine, melted
- 1/2cupchicken broth
- 1tablespoonbutter or margarine, melted
DIRECTIONS
- Place cabbage leaves in a small amount of boiling water and cook for 8 minutes or until just tender; drain and set aside.
- In a mixing bowl, combine the next 4 ingredients.
- Spoon 1/2 cup rice mixture onto each cabbage leaf.
- Roll up and place roll seam side down in a 12×8 baking dish.
- Pour the broth on and around cabbage rolls.
- Brush the rolls with the remaining melted butter.
- Cover and bake at 350° for 1 hour.
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December 14th, 2005 by alice
Tags: Chinese, Noodle, Salad
INGREDIENTS
- 125g freshegg noodles
- 1barbecued chicken, with bones and stuffing removed.
- 1bunchasparagus, blanched and chopped
- 8shallots, finely chopped
- 8cherry tomatoes, halved
- 1cupsnow pea sprouts, roughly chopped
- 1smallcucumber, diced
- 1smallSpanish onion, finely slided
- 1/4cuproasted peanuts, chopped
- 2tablespoonswhite wine vinegar
- 2tablespoonshoisin sauce
- 1tablespoonplum sauce
- 2tablespoonssoy sauce
- 2tablespoonssesame oil
DIRECTIONS
- Boil noodles until soft.
- Combine all sauces in a cup.
- Combine all other ingredients in a bowl.
- Drizzle sauces over bowl, and mix.
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December 14th, 2005 by alice
Tags: Beef, Easy, Roast
INGREDIENTS
- 2-3lbsrump roast
- 1(8-10 ounce)packagedry onion soup mix
- 1cupwater
- 1/2cupred wineor ginger ale(I prefer wine)
- sliced mushrooms, depending on size
- fresh ground pepper
- 4tablespoonsflour
- 6tablespoonswater
DIRECTIONS
- Rub the rump roast with the pepper and put in good size roaster.
- Add rest of the ingredients, except flour and water.
- Cover.
- Roast in a 350* oven for approximately 2 hours.
- Use your thermometer for the doneness you prefer.
- I like an inner temperature of 150*.
- Baste every so often to keep meat moist.
- When done take out meat cover with foil and let it rest.
- Mix your flour and water in a jar with a cover and shake quickly. This removes any and all lumps.
- Put your pan on the burner, pour in the flour/water mixture; stir until thickened.
- If you like a thinner gravy just add water. If you like a darker, richer color to your gravy add a”seasoning and browning sauce”.
- Now you are ready to thinly slice your meat.
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December 14th, 2005 by alice
Tags: Chocolate, Pecan, Slice
INGREDIENTS
- 1cupplain flour
- 1/2cupself-raising flour
- 1/4cupcocoa
- 1/2cuppecans, roughly chopped
- 250gdark chocolate, chopped
- 125gbutter
- 1cupcaster sugar
- 2eggs, beaten
- 1/3cupsour cream
- icing
- 2cupsicing sugar
- 1/4cupcocoa
- 30gbutter
- 1-2tablespoonhot water
DIRECTIONS
- Note that all ingredients after the word ICING are for the icing only.
- Preheat the over to 180 degrees Celcius.
- Grease and line the bottom of a rectangular 18cm by 28cm sponge tin.
- In a glass bowl over a pan of water, melt the dark chocolate with the butter.
- When melted, remove from heat, and stir in sugar and sour cream.
- Add eggs.
- Combine the flours and cocoa in a separate bowl, then add to melted chocolate mixture.
- Stir until just combined, then pour into tin.
- Spread evenly.
- Bake for 25 to 30 minutes.
- Cool in tin.
- When cool, prepare the icing.
- Blend the butter with the icing sugar using a spoon.
- Add the cocoa powder.
- Add enough hot water to make a stiff paste.
- Store in an airtight container for up to a week.
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