September 20th, 2008 by alice
Tags: Pork, Sour, Sweet
INGREDIENTS
- 3/4lbpork buttor left overcooked pork
- 1smallgreen pepper, cut in strips
- 1largetomato, cut in wedges
- 3/4cupchunk pineapple
- 1/2cupmandarin oranges
- cooked rice
-
SAUCE
- 1/4cupwater
- 1/4cupcatsup
- 1/4cupvinegar
- 6tablespoonssugar
- 2teaspoonsworcestershire sauce
- 1dashTabasco sauce
- 1teaspoonsoy sauce
- 1tablespooncornstarch, in
- 2tablespoonswater
DIRECTIONS
- If using fresh pork, trim fat from meat and cut thin strips into 1″ squares. Cook meat in small amount of hot oil in a large fry pan for 10 to 15 minutes or until done. Drain fat from pan.
- If using cooked left over pork, trim excess fat and cut into 1″ chunks. Place in a large fry pan. No need to heat.
- Prepare sauce by combining all ingredients, except cornstarch in water, in a medium saucepan. Bring to a boil and simmer 1 minute. Slowly add cornstarch and water mixture and stir and cook until thickened. Add green pepper to sauce and cook 1 minute.
- Transfer sauce mixture to fry pan with meat. Add tomato, pineapple and mandarin oranges and heat through. Serve over rice.
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September 20th, 2008 by alice
Tags: Italian, Lunchbox, Sandwiches
INGREDIENTS
- 10whole grain sandwich rolls or2 loavesfocaccia bread, cut into 5ths
- 1 (6 ounce)packagesalami
- 1 (6 ounce)packagesmoked ham
- 2red bell peppers, cut into strips
- 1onion, sliced very thin
- 2-3smalltomatoes, sliced thin (optional)
- 1cuppitted black olives, halved
- 1 (8 ounce)jarmarinated artichoke hearts
- 1/2cupItalian dressing
DIRECTIONS
- Roast red pepperrs and tomatoes at 400 degrees for 20 minutes.
- Spread or drizzle Italian dressing directly on inside of sandwich rolls or bread slices. Divide filling ingredients between sandwiches. Layer, starting with onions and keeping both meat and tomatoes near the center (The roasted tomatoes can make the bread soggy if they are directly next to it. Onions and articoke hearts make good top and bottom layers).
- Wrap assembled sandwiches in paper towels. Press under books or other heavy objects for thirty minutes. (To speed this part up, stand on the books for a minute).
- Remove (now undoubtably soaked) paper towels; wrap in fresh paper towels (not too thickly; about one sheet per sandwich) and plastic or waxed paper for portability.
- Refridgerate until needed.
- You could omit the lunch meats for a delicious vegan sandwich, too.
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September 20th, 2008 by alice
Tags: Potatoes, Scalloped, Sharons, Tasty
INGREDIENTS
- 6cups slicedpotatoes
- 3tablespoonsbutteror margarine
- 1cupheavy whipping cream
- 1 1/2cupsplain yogurt
- 3teaspoonsgarlic and herb seasoning
- 1/2-1cup choppedonions
- 3tablespoonsflour
DIRECTIONS
- Preheat oven to 350 degrees.
- Peel potatoes and slice. Layer in lightly greased glass baking dish.
- Heat 3 Tbsp butter or margarin in saucepan over low heat until melted.Blend in flour and seasoning.Cook over low heat, stirring constantly until mixture is smooth and bubbly; remove from heat.Stir in yogurt and whipping cream. Heat to boiling for one minute, stirring constantly.Stir in onions.
- Pour mixture over potatoes.Lightly stir the mixture and potatoes together, making sure the potato mixture is spead out evenly in baking dish.
- Cover and cook in 350 oven for 30 minutes.Uncover and cook until potatoes are tender, about 60-70 minutes longer.Let stand 5-10 minutes before serving.
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September 20th, 2008 by alice
Tags: Dumplings, Lokmitdy, Ramadan, Sweet
INGREDIENTS
-
Dumplings
- 3 1/2cupsplain flour
- 1/4ounce plaindried yeast
- 2 1/2cups lukewarmwater
- 1teaspoonsugar
- corn oil(for frying)
-
Syrup
- 2cupssugar
- 1cupwater
- 1lemon, juice of, squeezed
DIRECTIONS
- Making the dumplings:.
- Sift the flour into a large warm mixing bowl.
- Dissolve the yeast in 1/4 cup of the lukewarm water add sugar and set aside until the mixture rises and foams.
- Beat all remaining ingredients into the yeast mixture.
- Gradually beat in the flour until the mixture becomes a sticky batter.
- Cover with a damp towel and set in a warm place to rise, approximately 1 1/4 hours.
- Beat mixture well every 15 minutes for the first hour.
- Add about 2 inches of oil to a pot suitable for deep frying and heat until very hot.
- Use a wet teaspoon to drop spoonfuls of dough into the pot. When the dough balls swell and rise to the top, reduce the heat to medium and cook until crisp and golden brown.
- Cooking time is about 5 minutes per batch.
- The balls should be a nice golden brown color and crispy on the outside, but not burnt.
- Remove the dough balls from the skillet and drain on a paper towel.
- While they are still hot, dip them briefly into the syrup.
- The syrup:.
- Dissolve sugar in water in a pot over medium heat.
- Once fully dissolved and starts to thicken, add lemon juice.
- Bring to boil.
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September 20th, 2008 by alice
Tags: Salad, Simple, Spinach
INGREDIENTS
- 8ouncesspinach leaves
- 1/2headlettuce
- 1/2cup pittedkalamata olives
- 1/4cup crumbledfeta cheese
- your favoritesalad dressing
DIRECTIONS
- Snip spinach and lettuce leaves.
- Snip olives.
- Cut off a hunk of cheese, and cut into crumbles.
- Add olives and cheese to lettuce in a large serving bowl.
- Toss lightly then drizzle favorite dressing or let each diner add at the table.
- Options: use Swiss chard instead of spinach. Try Romaine, red leaf or other speciality lettuces.
- Other olives could be substituted for the Kalamata (but not recommended—this was SOOO good with the Kalamata).
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