January 26th, 2007 by alice
Tags: Cornish, Game, Hens, Roasted
INGREDIENTS
- 2tablespoonshoney
- 1tablespoonvinegar
- 1tablespoongarlic, minced
- fresh thyme
- fresh marjoramor oregano
- fresh sage
- salt and pepper
- 1Cornish hen, split in half
DIRECTIONS
- Mix all the ingredients in a plastic bag and marinate, refrigerated, for 4 hours.
- Place chicken, skin side up, and marinade in baking dish and bake in 375° oven for 1 hour or until cooked through.
Posted in Recipes | No Comments »
January 26th, 2007 by alice
Tags: Meat, Roll, Sicilian
INGREDIENTS
- 2 slightly beateneggs
- 3/4cupsoft breadcrumbs
- 1/2cuptomato juice(or 1/4 c. tomato sauce and 1/4 c. water mixed)
- 2tablespoons snippedfresh parsley
- 1/2teaspoondried oregano, crushed
- 1/4teaspoonsalt
- 1/4teaspoonpepper
- 1garlic clove, minced
- 2lbslean ground beef
- 6slices fully cookeddeli ham, thin
- 1 3/4cups shreddedmozzarella cheese
DIRECTIONS
- Preheat oven to 350 degrees.
- In a large bowl combine eggs, bread crumbs, tomato juice, parsley, oregano, salt, pepper, and garlic.
- Stir in ground beef, mixing well.
- On foil, pat meat mixture into a 12×10 inch rectangle.
- Arrange ham slices on top of meat, leaving a 3/4 inch border around all edges.
- Sprinkle 1 1/2 cups cheese over ham.
- Starting from a short end, carefully roll up meat, using foil to lift and guide; seal edges and ends.
- Place roll, seam side down, in a 13×9x2 pan sprayed with Pam.
- Bake for 1 hour and 15 minutes or until it reaches 170 degrees and juices run clear.
- (Center of meat roll will be pink because of the ham.) Sprinkle remaining cheese over top of roll; return to oven for 5 minutes or until cheese melts.
- Remove to a platter to serve.
- 6 servings Source: Better Homes and Gardens Serving Ideas: I like to serve this with buttered pasta with Italian seasonings, Parmesan cheese, salt, and pepper mixed in, baked potato bread from my bread machine, mandarin orange tossed salad, and dessert.
Posted in Recipes | No Comments »
January 26th, 2007 by alice
Tags: Chickenla, Turk
INGREDIENTS
- 4lbschickens, cut in 12 pieces
- 3largetomatoes, peeled,seeded and chopped
- 2onions, finely chopped
- 2clovesgarlic, minced
- 1tablespooncoriander seeds, ground
- 1/2teaspoonsaffron
- 4tablespoonsolive oil
- 1bay leaf, crushed
- 2bell peppers, finely diced
- 1cupkalamata olives, pitted and dices
- 2cupschicken broth, preferably homemade
- 1lblong-grain white rice
- salt and pepper, to taste
- Tabasco sauce, to taste
- 1/2teaspoonground cumin
DIRECTIONS
- Remove the skin from chicken pieces.
- Season chicken with salt and pepper.
- Cook in oil.
- Remove pieces as they brown.
- They should be almost cooked at this point.
- Add onions to the oil left in the pan and cook until soft.
- Add garlic, bay leaf and ground coriander.
- Stir in rice until well coated with the oil.
- Add bell peppers and cook a few minutes.
- Stir in tomatoes, cumin and saffron.
- Return chicken pieces to pan.
- Pour 2 cups boiling chicken stock.
- Cover pan.
- Turn down heat and simmer 10 minutes.
- Add olives and continue simmering 10 to 15 minutes until rice is cooked.
- Serve hot.
Posted in Recipes | No Comments »
January 26th, 2007 by alice
Tags: Fattoosh, Lebanese, Salad
INGREDIENTS
- 1largeromaine lettuce, strips
- 3mediumfirm ripe tomatoes(coarsely diced)
- 1/3cupparsley(coarsely chopped)
- 1smallcarrot(coarsely diced)(optional)
- 1/4cupgreen onions(coarsely chopped)
- 1/4cupmint(finely chopped)
- 1/4cupolive oil
- 1/4cuplemon juice(more or less to taste)
- 1/2teaspoonsalt(more or less to taste)
- 1/4teaspoonpepper
- 3clovesgarlic, finely chopped
- 1 toastedpita bread(broken into small pieces)or crouton(make a good substitution)
DIRECTIONS
- Put lettuce into a mixing bowl and add all ingredients except the oil and bread.
- Toss well.
- Cover and chill for at least 1 hour before serving.
- The oil and bread are added and mixed in just before serving to prevent wilting of the lettuce and softening of the bread.
Posted in Recipes | No Comments »
January 26th, 2007 by alice
Tags: Baklava, Custard, Lebanese
INGREDIENTS
- 1lbphyllo pastry sheets
- 3/4lbbutter, melted
-
Filling
- 3cupsmilk
- 1/3cupsugar
- 1/2teaspoonvanilla
- 1/4teaspoonsalt
- 1/2cup fine grainsemolina
-
Syrup
- 2 2/3cupssugar
- 2cupswater
- 2tablespoonslemon juice
DIRECTIONS
- Preheat oven to 350 F after the filling has been prepared.
- Divide the pastry into 2-equal parts.
- Lay 1 sheet on a well-buttered 11 x 16 inch baking pan.
- Brush surface generously with melted butter.
- Lay second sheet on top of first and butter.
- Repeat until half of the pastry sheets have been used.
- Cover unused half of pastry sheets with a kitchen cloth to prevent from drying.
- Prepare the filling: Over medium heat bring milk, sugar vanilla and salt to a boil in a saucepan.
- Add fine grain semolina by sprinkling in a little at a time, stirring constantly until the mixture thickens and the fine grain semolina is well cooked.
- Spread the cool semolina mixture evenly over the entire surface of pastry sheets.
- Again build up the remaining half of the pastry sheets, buttering each surface generously.
- Pour the remaining butter over the top.
- With a knife partially cut top layer of pastry into squares to let steam out.
- Bake for 40 to 45 minutes or until light golden.
- While the baklava is cooking prepare syrup: Place sugar, water, and lemon juice in a saucepan.
- Cook over medium heat, stirring constantly, until sugar is dissolved.
- Bring to a boil and simmer for 15 minutes without stirring.
- Remove from heat and allow to cool.
- Remove baklava from oven.
- Pour off all excess butter by tilting the pan.
- Cook for 10 minutes after brushing surface lightly with some of the drained butter.
- Pour syrup over a little at a time, until all is absorbed.
- Allow to cool for several hours.
Posted in Recipes | No Comments »
