Succulent sour cream pot-roast

Ingredients

5 lb boneless rolled chuck roast
2 tbsp unbleached flour
1 tbsp cooking oil
1/2 tsp salt
1/4 tsp pepper
3/4 cup water
1 clove garlic, pressed
2 sm onions, chopped
1/2 cup tomato sauce
1 bay leaf
1/8 tsp thyme leaves
1/2 lb fresh mushrooms, sliced
2 tbsp butter
1 cup dairy sour cream
1 x hot buttered noodles
1 x paprika

How to prepare

Dredge pot-roast in flour, brown all sides in cooking oil in dutch oven slip rack Under meat, sprinkle with salt and pepper add water, garlic, onion, tomato sauce, Bay leaf and thyme cover and cook in slow oven (325

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Spaghetti mizithra

Ingredients

1 lb spaghetti
1/2 lb kasseri cheese, grated
1/4 lb roman cheese, grated
1 cup butter or margarine
1/4 cup chopped parsley

How to prepare

Cook spaghetti until tender but firm to the bite. Drain. Melt butter in large skillet until it turns brown. Meanwhile, combine cheeses. Place spaghetti on warm platter, sprinkle with mixed cheeses, then drizzle with browned butter. Sprinkle with parsley.

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Chicken Breasts Stuffed with Feta Cheese and Fresh Mint

Ingredients

2 lg boneless, skinless chicken breasts (4 halves)
1 oz feta cheese, thinly sliced
1 cup fresh mint leaves, stemmed and washed
1 tbsp lemon juice
2 tbsp olive oil
salt and freshly ground black pepper

How to prepare

Wash and dry chicken and trim off any fat. Cut each breast in half. Lay one of the halves at the edge of a cutting board. Cut a horizontal pocket in the breast, taking care not to pierce the top, bottom or far side. Do this with all 4 pieces.
Place 23 slices of feta and 68 mint leaves in each pocket. Pin shut with lightly oiled tooth picks. Place them in a glass or ceramic baking dish. Finely chop the remaining mint and sprinkle it over the chicken with the lemon juice, olive oil and salt and pepper. Marinate the chicken in this mixture for 20 min., turning once or twice.
Preheat grill or broiler to high. Season with salt and pepper. Grill or broil until cooked, 23 min. per side. Remove toothpicks and serve at once.

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“The Works” Mexican Burger

Ingredients

2 tablespoons vegetable oil
2 onions, sliced
1/2 teaspoon ground cumin
1 large avocado
2 teaspoons lime juice
Salt and pepper
1 (15 oz/470 g) can refried beans
6 1/2 oz (200 g) packet corn chips
1/2 head romaine (cos) lettuce, shredded
1 cup (8 fl oz/250 ml) prepared chunky-style salsa
1/3 cup (3 fl oz/90 ml) sour cream
Fresh coriander (cilantro) sprigs
1/3 cup (3 fl oz/90 ml) chili sauce

Burgers:
1 1/2 lb (750 g) ground (minced) chicken
1 tablespoon chopped fresh coriander
1 tablespoon ground cumin
1 teaspoon salt
1/4 teaspoon chili powder
2 cloves garlic, crushed
6 green spring onions, chopped
2 1/2 cups (5 oz/155 g) stale bread crumbs
1 egg, lightly beaten
2 tablespoons vegetable oil

How to prepare

Heat the oil in frying pan, add the onions and cook, stirring, until the onions are soft. Add the cumin and cook, stirring, until fragrant.

Mash the avocado with lime juice and salt and pepper to taste – keep tightly covered.

Heat the refried beans in a saucepan or microwave on high (100%) for about 3 minutes.

BURGERS:

Combine chicken, coriander, cumin, salt, chili powder, garlic, green (spring) onions, 1 1/2 cups of the breadcrumbs and the egg in a bowl and mix well. Shape the mixture into 4 large flat patties, about 1 inch (2.5 cm) thick. Press the remaining cup of breadcrumbs onto the patties and refrigerate for 1 hour.

Heat the oil in a large shallow frying pan and cook the burger patties over a medium-low heat until they are well browned and cooked through (about 5 minutes on each side).

Arrange the corn chips around the edge of the plates, pile the lettuce in the center. Top with a burger, then some of the beans, onions, salsa, avocado, sour cream and coriander (cilantro); drizzle with the sauce.

This recipe can be prepared a day ahead – reheat and assemble just before serving. The uncooked patties are suitable for freezing.

Stale breadcrumbs are made from 1-2 day-old bread – do not substitute dried packaged breadcrumbs. Stale breadcrumbs can be made in large quantities in the food processor and frozen in 1 cup bags for convenience.

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Spanish marinated calamari

Ingredients

Sherry marinade 888
3 tbsp dry sherry
1 tbsp spanish brandy or cognac
2 cup dry white wine
1/4 cup fresh lemon juice
2 tbsp fresh lime juice
2 tbsp extra-virgin olive oil,

1/4 cup chopped red onion
2 to 3 garlic cloves, minced
2 tbsp chopped flat-leaf parsley
1 tsp dried oregano
1 tsp paprika

Squid 888
2 lb fresh squid, cleaned and cut into 1″ rings
3 quarts water
2 tbsp salt

How to prepare

To make the marinade, combine the sherry, brandy, wine, lemon juice, and lime juice in a non reactive bowl. Whisk in the olive oil a little bit at a time. Add the onion, garlic. Parsley, oregano, and paprika. In a large saucepan, bring about 3 quarts water and the salt to a rolling boil. Blanch the squid for 60 seconds and immediately plunge the squid into a bowl of ice water to stop the cooking process. Drain the squid and place in a non reactive bowl or zip-lock plastic bag and marinate in the refrigerator overnight. Serve the squid on a small bed of greens. 4 to 6 appetizer servings.

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Herbed lemon chicken

Ingredients

10 oz skinless boneless chicken breasts ,cut into 1/4″ thick slices
1 egg white, beaten
3 tbsp plain dried bread crumbs
1/4 tsp dried thyme leaves
1/4 tsp dried oregano leaves
1/4 tsp salt
1/4 tsp black pepper
2 tsp unsalted butter
2 tsp peanut oil
1/2 cup low-sodium chicken broth
2 tbsp (1 fl. Oz.) Dry white wine
2 tbsp fresh lemon juice
1 tbsp rinsed drained capers
1 tbsp minced fresh flat-leaf
Parsley
Lemon slices to garnish

How to prepare

In med bowl, combine chicken and egg white, tossing well to coat thoroughly; set aside.
In gallon-size sealable plastic bag, combine bread crumbs, thyme, oregano, salt and pepper; seal bag and shake to blend. Add 1 chicken slice; seal bag and shake to coat. Place coated chicken slice on lg plate; repeat, using remaining chicken slices. In lg skillet, heat butter and oil; when foam subsides, add coated chicken slices. Cook 1 minute on each side, until golden brown and cooked through. Transfer chicken to serving platter; keep warm. To same skillet, add broth, wine, lemon juice and capers; cook over medium-high heat 2-3 minutes, until reduced to about 1/2 cup. Stir in parsley; pour mixture over chicken. Serve garnished with lemon slices.

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General tso’s chicken

Ingredients

1/2 cup cornstarch
3 lb chicken, dark de-boned in chunks
1/4 cup water
1/4 cup dark soy sauce
1-1/2 tsp ginger, minced
1 tsp white pepper
1-1/2 tsp garlic, minced
1 egg
1/2 cup dark soy sauce
1 cup cornstarch
1/4 cup white vinegar
1 cup salad oil
1/4 cup cooking sherry
2 cup green onions, sliced
1-1/2 cup hot chicken broth
16 small hot dried peppers
3/4 cup refined sugar

How to prepare

To make sauce, mix cornstarch and water together. Add garlic , ginger, sugar, soy sauce, vinegar and wine. Then add broth and msg and stir ’til sugar dissolves. Refrigerate ’til needed. In separate bowl mix chicken, soy sauce and pepper. Stir in egg. Add cornstarch until chicken is coated evenly. Add oil to help separate chicken pieces. Divide chicken in small quantities and deep-fry @ 350 until crispy and light brown. (do not overcook, watch temp, stir fry or meat will toughen). Drain on paper towels. Place a small amount of oil in wok and heat ’til just hot. Add onions and peppers and stir-fry briefly (peppers will give off acrid smoke. Be careful). Stir sauce, add to wok. Add chicken and cook just ’til sauce thickens. Add water or water/cornstarch if needed. This amount will fill two large platters and serves 6-8. Serve with white steamed rice.

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Justin Wilson’s Pot Roast Magnifique

Ingredients

4 lb Chuck Roast
Salt and Cayenne Pepper
3 whole cloves garlic
3 pickled Hot Peppers
3 Shallots
6 whole sm Red Potatoes
3 lg Carrots, chopped 1″
6 med Boiling Onions
1 can (16 oz) whole Mushrooms, drained
1 tbsp Worcestershire Sauce
1 cup Beaujolais Wine
1/4 tsp Angostura Bitters

How to prepare

Salt and pepper the roast. Cut 3 slits into the meat, and stuff each with a garlic clove, a hot pepper, and a shallot. Put the rest of the vegetables in the bottom of a Crock-Pot. Place the stuffed roast on top of the vegetables. Mix the Worcestershire, wine, and bitters. Pour over the roast. Cover and cook on LOW for 10-12 hours. Serve with French Bread.

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Baked Whole Salmon

Ingredients

whole salmon
2 large lemons, thinly sliced
1 large onion, thinly sliced
1/2 cup dry white wine or dry vermouth
2 tablespoons chopped parsley
1/2 teaspoon freshly ground pepper
1/2 teaspoon salt
lemon wedges

How to prepare

1. Preheat oven to 350 degrees F. Place salmon on heavy-duty foil (large enough to wrap the salmon). Layer salmon with lemon and onion slices; add wine. Sprinkle with parsley, pepper, and salt.

2. Seal foil tightly around salmon. Bake 50 to 60 minutes until fish is flaky and tender. Remove from oven; open foil and arrange salmon on a platter. If you like, remove the skin before serving. Garnish with lemon wedges.

Each serving: About 110 calories, 3 g fat, 47 mg cholesterol,
115 mg sodium.

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Angel-Hair Pasta with Shrimp & Escarole

Ingredients

1 pound large shrimp
3/4 16-ounce package angel-hair pasta or capellini
2 13 3/4- to 14 1/2-ounce cans chicken broth
1 1/2 cups spicy hot vegetable juice
1 cup dried tomatoes, thinly sliced (about 1 1/2 ounces)
4 cups lightly packed sliced escarole (about 1/2 small head)
1 medium-size tomato, seeded and chopped

How to prepare

1. Shell and devein shrimp. Slice each shrimp horizontally in half.

2. In saucepot, prepare angel-hair pasta as label directs but do not add salt to cooking water.

3. Meanwhile, in 3-quart saucepan over high heat, heat chicken broth, spicy hot vegetable juice, sliced dried tomatoes, and 1 1/2 cups water to boiling. Add shrimp; heat to boiling. Cook 1 minute or until shrimp turn opaque throughout.

4. Add escarole to shrimp mixture; cook just until escarole wilts.

5. Drain angel-hair pasta; return to saucepot. Add shrimp mixture to pasta; toss well.

6. Spoon pasta into large bowl; sprinkle with chopped tomato.

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