June 6th, 2007 by alice
Tags: Crock, Moroccan, Pot, Tajine
INGREDIENTS
- 1 (3 lb)package frozenstewing lambor lamb shoulderor stew beef chunks, bone-in or8 skinless chicken thighs, bone-in
- 4garlic cloves
- 2onions
- 1teaspoonground cumin
- 1teaspoonpaprika
- 1/2teaspoonground ginger
- 1/2teaspooncinnamon
- 1/2teaspoonallspice
- 1/2teaspoonsalt
- 1/2teaspoonhot red chili pepper flakes or1/4 teaspooncayenne pepper
- 2cups small chunkscarrots
- 3cups large chunks of peeledsquashor potatoes
- 1 (10 ounce)cancondensed chicken broth or1 cupchicken bouillon
- 1/2cup pittedgreen olives (optional)
- 1 (19 ounce)canchickpeas, drained and rinsed (optional)
DIRECTIONS
- Thaw lamb.
- Trim excess fat from lamb or beef, then cut into large bite-size pieces.
- If using chicken thighs, leave whole.
- Mince garlic and thinly slice onions.
- In a crock pot or other slow cooker, stir garlic with onions, cumin, paprika, ginger, cinnamon, allspice, salt, chili flakes, carrots, squash, broth and olives, if using.
- Add meat.
- Cover and cook on high heat for 5 hours or on low for 9 to 10 hours.
- Stir in chickpeas, if using, during last 15 minutes of cooking.
- Serve over couscous or with crusty bread.
- Covered and refrigerated, tajine will keep for at least 2 days and can be frozen in an airtight container or resealable freezer bag.
Posted in Recipes | No Comments »
June 6th, 2007 by alice
Tags: Baked, Mushroom, Oven, Stuffing
INGREDIENTS
- 4slicesbacon, diced
- 4celery ribs, chopped
- 1mediumonion, chopped
- 1lbfresh mushrooms, chopped
- 1/2-1teaspoonrubbed sage
- salt and pepper
- 1 (16 ounce)packagecornbread stuffing mix or freshbread, cubed very small,mixed with coarse bread crumbs(approx. 9-10 cups, more or less)
- 1/2cup choppedcelery leaves(from the top of celery stalks)
- 2tablespoons mincedfresh parsley
- 4eggs, beaten
- 2 1/2cupschicken broth
- 2-3tablespoonsbutter, melted
DIRECTIONS
- Set oven to 350 degrees.
- Butter a 13×9 baking dish.
- In a skillet, cook bacon until crisp; remove and drain on paper towel; reserve 2 tbsp of drippings.
- Saute celery and onion in drippings until tender.
- Add mushrooms, sage, salt and pepper; cook and stir for 5 mins.
- Remove from heat, stir in stuffing, or prepared bread crumbs, celery leaves, parsley and bacon; mix well.
- Combine eggs and broth; add to stuffing mixture and mix well.
- Spread into prepared baking dish, (dish will be full).
- Dot with melted butter.
- Cover, and bake for 30 mins; uncover, and bake 10 mins longer, or until lightly browned.
Posted in Recipes | No Comments »
June 6th, 2007 by alice
Tags: Eggplantubergine, Roll
INGREDIENTS
- 2lbseggplants, cut into 1/4 inch thick slices
- 1lbground beef
- 1mediumonion, chopped
- 2garlic cloves, minced
- 1 (2 count)packagepuff pastry(2 sheets)
- 1/2lb slicedham
- 1/2lbcheddar cheeseor gouda cheese, slices
- 1 (8 ounce)cancrushed tomatoes
- 2tablespoonsfresh spearmint, crumbled or1 teaspoondried spearmint, crumbled
- 1/2teaspoonsugar
- 1/2teaspooncinnamon
- 1/8teaspooncloves
- 1/4cup meltedbutter
DIRECTIONS
- Fry eggplant in olive oil until dark brown.
- Drain on lots of paper toweling.
- In a large, non-stick saucepan, brown the ground beef.
- Add the onion, garlic, crushed tomatoes, spearmint, sugar, cinnamon, cloves and salt and pepper to taste.
- Cook until mixture is very dry.
- Lay out 1 sheet of puff pastry.
- Put 1 layer of eggplant on pastry, leaving a 1 inch border all around.
- Sprinkle very lightly with salt.
- Layer ground beef mixture, ham and cheese over eggplant.
- Starting at one long end, roll up, jelly-roll style, tucking in ends.
- Brush with half of butter.
- Preheat oven to 390 degrees F.
- Place rack on lower third of oven.
- Repeat with second pastry sheet.
- Make slits in dough at 1 inch intervals.
- Bake until golden-brown, 30-40 minutes.
- If bottom of pastry doesn’t appear done, put baking pan directly on floor of oven for last 10 minutes or so of baking.
- Allow to cool for 10 minutes before cutting directly through pastry.
- Note:Feta also makes a good and different tasting roll.Sub it for the cheddar, and use slightly less as it has a sharper/saltier flavour.
Posted in Recipes | No Comments »
June 6th, 2007 by alice
Tags: Chocolate, Jumbles, Oatmeal, Tripple
INGREDIENTS
- 1/2cupmargarine
- 1packagedevil’s food cake mix(with or without pudding)
- 2cupsold fashioned oats, uncooked
- 3eggs
- 2/3cupsemi-sweet chocolate chips
- 2/3cupwhite chocolate chips
DIRECTIONS
- Preheat oven to 350.
- Place margarine in large microwavable bowl; cover loosely with waxed paper.
- Microwave on high for 30 seconds or until melted.
- Cool slightly.
- Add remaining ingredients.
- Stir until well blended (dough will be very stiff) Drop dough by level 1/4 c, two inches apart onto ungreased cookie sheets.
- Flatten slightly.
- Bake 13-17 minutes, just until set.
- Do not overbake.
- Centers should be soft.
- Let stand on cookie sheet 1 minute.
- Transfer to wire rack to cool completely.
Posted in Recipes | No Comments »
June 6th, 2007 by alice
Tags: Cheese, Gorgonzola, Gratin, Polenta
INGREDIENTS
-
Polenta
- 3cupswater
- 1 1/2tablespoons choppedfresh sage, crumbled or2 teaspoonsdried sage, crumbled
- 1tablespoonolive oil
- 1/2teaspoonsalt
- 1cupyellow cornmeal
-
Sauce
- 1 1/2cupsmilkor half-and-half
- 1 1/2cupsmilk
- 2bay leaves
- 6wholecloves
- 6wholeallspice berries
- 1/4cupbutter
- 1/4cupall-purpose flour
- 1cup crumbledgorgonzolaor otherblue cheese
- salt and pepper
- ground nutmeg
- 1/3cupparmesan cheese, grated
DIRECTIONS
- For polenta: Butter 9 X 13 inch baking dish.
- Bring water, sage, olive oil and salt to boil in medium saucepan.
- Gradually add cornmeal in thin stream, stirring constantly.
- Reduce heat to low.
- Cook until cornmeal slowly falls off lifted spoon, stirring frequently, about 8 minutes.
- Immediately spread polenta in prepared dish; smooth top.
- Cool completely (can be prepared 1 day ahead. Cover and refrigerate).
- For sauce: bring milks, bay leaves, cloves and allspice to boil in medium saucepan.
- Reduce heat to low.
- Simmer 10 minutes.
- Melt butter in another medium saucepan over moderate heat.
- Add flour.
- Whisk until smooth and bubbling (do not brown), about 2 minutes.
- Strain milk mixture into flour mixture, whisking until smooth; add gorgonzola and whisk into sauce until melted.
- Cook until thick, stirring frequently, about 7 minutes.
- Season to taste with salt, pepper and nutmeg (can be prepared 1 day ahead. Cover and refrigerate.).
- Preheat oven to 350 degrees F.
- Butter 9 X 13 inch baking dish.
- Spread ½ cup of the sauce on the bottom.
- Cut polenta into 2 inch squares that are ¼ inch thick.
- Cut each square in half horizontally.
- Place squares in baking dish, overlapping edges slightly.
- Pour remaining sauce over.
- Sprinkle with grated Parmesan (can be prepared 1 hour ahead).
- Bake until polenta is heated through and top is golden-brown, about 50 minutes.
- Cool 10 minutes before serving.
Posted in Recipes | No Comments »
