Southwest pizza with fresh herbs

Ingredients

Crust 888
1 package dry active yeast
1/2 tsp sugar
1 cup warm water, divided use
2 tbsp vegetable oil
1 tsp salt
2 tsp dried red pepper flakes

1/4 cup chopped fresh cilantro
2 1/2 cups all-purpose flour
1/2 cup cornmeal
2 tbsp olive oil
3 cloves garlic, minced
topping 888
1 (4-oz) can diced mild green chiles

3 medium tomatoes, sliced
1 cup sliced ripe olives, drained
1/2 cup chopped fresh cilantro
1 tbsp minced fresh oregano
salt and pepper to taste
1 cup shredded cheddar cheese
1 cup shredded jack cheese

How to prepare

Fifteen minutes before baking, preheat oven to 425 degrees. Procedure: dissolve yeast and sugar in 1/2 cup warm water (100 to 115 degrees) in a large mixing bowl or large bowl of an electric mixer. Add remaining water, oil, salt, seasonings, flour and cornmeal, beating vigorously. Knead into ball and let rest 10 minutes. Pat or roll into approximately 14-by- l8″ rectangle or 16″ round greased baking sheet. Brush with olive oil and sprinkle with garlic. Top with topping ingredients; bake at 425 degrees for 15 to 20 minutes or until crusty. Yield: makes 8 to 10 servings.

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Chile Con Queso Crepes

Ingredients

16 oz chile (canned or homemade)
2 cup shredded Cheddar cheese
1 cup chopped onion
8 oz taco sauce
16 lg cornmeal crepes

How to prepare

If you like extra spice, add 1/2 tsp of chile powder to the cornmeal crepe recipe. Fill each crepe with about 2 tbsp each of chile and cheese and 1 tbsp each of the onion and taco sauce. Roll up. Arrange the crepes on a greased baking sheet. Cover them lightly with foil. Bake in a preheated 400

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Ingredients

2 lb Round steak
3 tb Oil
4 Lemon slices
3 md Sliced onions
2 Cloves minced garlic
1/2 c Flour
1 cn Beef bouillon
1 cn Beer
3 tb Brown sugar
1 Tbsp parsley flakes
2 ts Thyme
Salt and pepper to taste
1 oz To 8 oz cooked broad noodles -or 2 cups cooked rice

GARNISH
Green pepper slices, fresh parsley and cherry tomatoes
Cut steak into serving size pieces. Brown on both sides in
3 tb Oil to which you have added lemon slices.

How to prepare

Remove steak to pan large enough in which to bake it. Layer onions and garlic over meat. Sprinkle flour over top. Now combine bouillon, beer, sugar, parsley flakes, thyme, salt and pepper. Pour over steak and bake uncovered in 325 degree oven for 3 hours. Serve over cooked broad noodles or cooked rice. Garnish with green pepper slices, fresh parsley and cherry tomatoes. Serves 5 – 6.

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Stuffed boneless lamb roast

Ingredients

1 boneless lamb shoulder
1 clove garlic, peeled and cut into slivers
2 cups fresh breadcrumbs
2 slices of bacon, chopped
Grated rind of 1 orange
1 egg
1 tsp dried basil
1 tbsp finely chopped fresh parsley
Juice of 1 orange
1 tbsp honey

How to prepare

1. Open the lamb shoulder and spread it flat, skin side down. Make small slits in the meat and insert garlic slivers.
2. In a lg bowl, combine breadcrumbs, bacon, orange rind, egg, basil, and parsley. Spread lamb with stuffing. Roll meat up, tucking in any loose ends. Tie securely in several places with string.
3. On a rack in a roasting pan, roast shoulder in a 325 f oven for about 1 hour, or until meat is just pink. During the last 15 minutes of roasting, brush lamb with orange juice combined with honey. Serves 4 to 6.

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All-day Macaroni and Cheese

Ingredients

8 ounces elbow macaroni, cooked and drained
4 cups (16 ounces) shredded sharp Cheddar cheese, divided
1 can (12 ounces) evaporated milk
1 1/2 cups milk
2 eggs
1 teaspoon salt
1/2 teaspoon black pepper

How to prepare

Place the cooked macaroni in a 3 1/2-quart (or larger) slow cooker that has been coated with nonstick cooking spray. Reserve 1 cup of the cheese, add the remaining cheese and the other ingredients to the macaroni, mix well. Sprinkle with the remaining 1 cup cheese, then cover and cook on the low setting for 5 to 6 hours or until the mixture is firm and golden around the edges. Do not remove the cover or stir until the mixture has finished cooking.

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Lamb or beef vindaloo

Ingredients

1.5 lb of meat (beef, lamb, goat)
2 tsp cumin
1 tsp ground chili powder
1 tsp black javanese pepper
1/2 tsp cinnamon
1 tsp cardamom
1 tsp coriander

1/2 tsp turmeric
1/2 tsp fenugreek
5 tsp vinegar
1 tsp salt
1 tsp brown sugar
mix above spices to make vindaloo sauce.
1 or 2 onions
oil
1″joint” of ginger, cut into spears
garlic to taste

How to prepare

Saut

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Barbecued Spareribs

Ingredients

10 thick spareribs
2 tablespoons oil
1/4 teaspoon salt
1/8 teaspoon pepper
1 onion, sliced
1 cup catsup
1 cup water
2 tablespoons brown sugar
3 tablespoons Worcestershire
2 tablespoons vinegar
2 tablespoons prepared mustard
2 tablespoons lemon juice
1/4 teaspoon garlic salt

How to prepare

1. Brown ribs in oil in skillet. Season with salt and pepper. Place in 13″ by 9″ glass baking dish, reserving 2 teaspoons pan drippings.

2. Saut

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Angel’s Hair Pasta With Pesto, Shrimp & Vegetables

Ingredients

1 medium-size red pepper
1 medium-size yellow pepper
1 medium-size zucchini (about 12 ounces)
3/4 16-ounce package angel’s hair pasta or thin spaghetti
olive or salad oil
salt
1 10-ounce package frozen peas
3/4 pound shelled and deveined large shrimp
1 7-ounce container refrigerated pesto with basil

How to prepare

1. Slice red and yellow peppers into julienne strips. Cut zucchini crosswise in half; cut each half lengthwise into thin slices. Cut each slice into julienne strips.

2. In saucepot, prepare angel’s hair pasta as label directs, but do not use salt in water.

3. Meanwhile, in nonstick 12-inch skillet over medium-high heat, in 1 tablespoon hot olive or salad oil and 1/2 teaspoon salt, cook red and yellow peppers until lightly browned; add zucchini and frozen peas and cook until peas are heated and zucchini is tender-crisp. Remove vegetables to large bowl.

4. In same skillet over medium-high heat, in 1 tablespoon hot olive or salad oil and 1/2 teaspoon salt, cook shrimp, stirring constantly, until shrimp turn opaque throughout and are lightly browned. Add shrimp to vegetables in bowl.

5. Drain pasta and add to bowl with vegetable mixture. Add pesto and toss to mix well.

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Lamb-coriander

Ingredients

1 1/2 lb stewing lamb, trimmed of fat and diced
2 cups full fat natural yogurt
6 garlic cloves, crushed
4 tsp ground coriander
2 lila murcha, (fresh green chili peppers), crushed
4 tsp paprika
3-4 tsp salt
4 tbsp cooking oil
2 med onions (or more to taste)
3 tsp cumin seeds
1 tsp turmeric powder
2 tsp black mustard seed
3 tsp ginger, coarsely crushed
2 tsp cayenne pepper
4 oz fresh coriander

How to prepare

(1) dice the meat into bite-size cubes, and soak in warm water for 2-3 minutes
(2) mix the paprika, ground coriander, salt, crushed garlic, and crushed green chilies with yogurt drain the lamb and add to the yogurt marinade
(3) leave to marinate for at least six hours ideally it should marinate in the refrigerator for 24 hours
(4) dice the onions into thin semi-circles in a lg saucepan or a generous frying- pan, heat the cooking oil over a high flame add the onions when the oil is hot enough to “steam” reduce the heat to med and stir occasionally fry the onions until they change color to a deep red/brown this should take 10 to 15 minutes
(5) at this point add the black mustard seeds and stir a few times then add the ginger, cumin seeds, red chilies and turmeric powder increase the heat and fry this “masala” for a couple of minutes
(6) add the marinated lamb to the masala and mix well
(7) at this point you have two options, either to cook the meat on the stove or to bake it stovetop cooking takes less time but requires fairly constant stirring it should be cooked in a covered saucepan on a low to med flame for about 45 minutes add water if the sauce gets too dry and begins to stick for baking, transfer it to an ovenproof casserole, cover it, and bake for 1 1/2 hours at 200 deg f check occasionally, though you are unlikely to need to add any water to the sauce
(8) finally, prepare and wash the fresh coriander in cold water only the leaves and the tender stems should be retained chop coarsely and mix well just before serving if you don’t have any fresh coriander, then mix in 2-3 tsp of coriander powder serve with well buttered (boiled) rice or pita bread, and fresh salad (serves 3-4) notes take care not to burn the onions and don’t overcook the masala just before mixing in the marinated meat.

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Grecian Skillet Rib Eyes

Ingredients

5 1/2 tsp garlic powder
1 1/2 tsp dried basil, crushed
5 1/2 tsp dried oregano, crushed
1/2 tsp salt
1/8 tsp pepper
2 lb steak, rib eye
1 tbsp olive oil
1 tbsp fresh lemon juice
2 tbsp crumbled feta cheese
1 tbsp chopped kalamata

How to prepare

Combine first 5 ingredients; rub onto all sides of steaks. Pour oil into a lg nonstick skillet, place over med heat until hot. Add steaks, and cook 10 to 14 minutes or to desired degree of doneness, turning once. Sprinkle with lemon juice; top with cheese and olives. Yield: 2 to 4 Southern Living

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