Greek potato salad

Ingredients

6 potatoes, boiled in skin
2 mild onions, sliced thin
1/2 cup ev olive oil
1/2 cup strained lemon juice
1/2 tsp crushed, dried oregano
8 – 12 black greek olives
salt and ground pepper to taste

How to prepare

Peel and cube the potatoes while still warm and combine them with the onions in a large bowl. Add the remaining ingredients except the olives, toss gently but thoroughly. Adjust seasoning, add the olives.

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Chocolate Tea Bread

Ingredients

1/2 cup applesauce
1/3 cup shortening
2 eggs
1/3 cup water
1 1/4 cup sugar
1 1/2 cup allpurpose flour
1/3 cup baking cocoa

1 tsp baking soda
3/4 tsp salt
1/4 tsp baking powder
1 cup semisweet chocolate chips
1/3 cup chopped walnuts
GLAZE:
1/2 cup confectioners sugar
1 to 2 tbsp milk
1/4 tsp vanilla extract
Pinch salt

How to prepare

In a mixing bowl, combine applesauce, shortening, eggs, water and sugar; beat on low speed for 30 seconds. Combine dry ingredients; add to applesauce mixture. Beat on low for 30 seconds. Beat on high for 2 1/2 min., scraping bowl occasionally. Fold in the chocolate chips and nuts. Pour into a greased and floured 9x5x3in. loaf pan. Bake at 350’F for 6070 min. or until a toothpick inserted in the center comes out clean. Cool in pan 10 min. before removing to a wire rack to cool completely. Combine glaze ingredients; drizzle over bread. Yield: 1 loaf(Taste of Home Feb/March 97)

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Blackened seasoning blend

Ingredients

1 tbsp paprika
2 1/2 tsp salt
1 tsp cayenne pepper
1 tsp garlic powder
3/4 tsp black pepper
1/2 tsp white pepper
1 tsp dried tarragon
1 tsp dried oregano
1 tsp dried marjoram

How to prepare

Mix this up well, and then dip the fish fillets first in melted butter, then smear the seasoning mixture on both sides of the fish. Heat a cast iron skillet for about eight minutes on high heat. Put the fillets in the pan without crowding, pour a few tablespoons of melted butter on top, cook on both sides for about two minutes and serve immediately with butter and lemon.

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Thai Food – Pork Curry Recipe, Chiang Mai dish

http://www.youtube.com/v/pz31OUG7vn8?version=3&f=videos&app=youtube_gdata

Duncan Robertson learns how to cook a local Chiang Mai dish with Siripanna Resort manager Manus. This wonderful dish has a strong Indian influence with the use of Indian curry powder.

See the article here:
Thai Food – Pork Curry Recipe, Chiang Mai dish

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South-of-the- boarder pork chops

Ingredients

4 pork chops
1/2 tsp seasoned salt
garlic powder, to taste
cumin, to taste
2 tbsp butter
1 cup chopped green onion
7 oz green chili salsa
1 tbsp flour
1 cup 1/2 & 1/2

How to prepare

Season chops with seasonings. Brown in butter in skillet; remove. Saut onions in pan drippings. Stir in salsa. Add chops. Simmer, covered, 1 hour or until tender; remove. Blend flour in pan juices. Cook until thickened, stirring constantly. Stir in 1/2 & 1/2. Add chops. Cook until heated through.

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Balsamic chicken & broccoli

Ingredients

1 tbsp olive oil
1 garlic cloves, minced
1/2 small yellow onion, thinly sliced, cut into thirds
2 tbsp shallots, minced
1/4 cup white wine
2 whole chicken breasts, boneless, cut into strips
3 tbsp balsamic vinegar
2 cup broccoli spears
1 cup mushrooms, oyster or shitake, sliced or whole
1/3 cup chicken stock
1/4 tsp salt pasta or brown rice
freshly ground black pepper to taste

How to prepare

Heat the oil in a heavy pot. Add the garlic, onion and shallots and cook until light golden. Keep the pot covered between stirrings and use a tablespoon or so of the wine if more liquid is needed. Add the strips of chicken and enough of the wine to keep the meat from sticking to the pot. Cook until the chicken is white all the way through, about 5 to 7 minutes (use more wine if needed). Remove the chicken and saut

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World’s Best Sugar Cookies

Ingredients

1 cup butter
1 cup powdered sugar
1 cup granulated sugar
2 eggs
1 cup oil
2 tsp vanilla
1 tsp baking soda
1 tsp cream of tarter
1/2 tsp salt
5 cup flour

How to prepare

Cream butter with granulated and powdered sugars. Beat in eggs until smooth. Slowly stir in oil, vanilla, baking soda, cream of tarter, salt and flour. Chill dough for easy handling. Shape into walnut size balls and press down. Bake at 350

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Cognac chicken

Ingredients

12 small white onions, peeled
4 lbs. Roasting chicken, cut up
1/2 tsp salt
1/4 tsp black pepper
1/4 cup brandy or cognac
2 cloves garlic, peeled and crushed 1/4 tsp ground thyme
1 bay leaf
1 1/2 cups dry, strong red wine
5 tbsp all purpose flour
1 cup chicken bouillon
3/4 lb fresh mushrooms, wiped and stemmed
1 tbsp butter or margarine
1/4 tsp salt
1 tbsp chopped fresh parsley

How to prepare

Place the onions in the slow cooker. Remove the fat from the chicken and dice it. In a large skillet over medium heat, heat the fat until it is rendered. Discard the shriveled bits and saut

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Cilantro pesto fish tacos

Ingredients

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1 cup cilantro leaves, packed
1 tbsp olive oil
1 large garlic clove
1 tbsp lemon juice
1 tbsp ice water
1/2 jalapeno pepper
1/2 cup feta cheese, very mild, or mexican cacique cheese
1/4 cup walnuts
4 sole fillets, 6 oz ea
freshly ground pepper to taste
4 corn tortillas
6 green onions
1/2 head of purple cabbage
6 roma tomatoes

How to prepare

Cilantro pesto: place all ingredients in a food processor and process into a thick paste. The ice water prevents heat from building up during the process and spoiling the color. Chop green onion. Thinly slice cabbage. Slice tomatoes thinly. Mix together with 1 tbsp cilantro pesto and set aside. Put 1 cilantro leaf in middle of each fillet – this one leaf will add great flavor. Grind pepper over the fillets to taste. No salt! Brush a broiler pan with olive oil. Place your folded fish package on it and broil about 4″ from the heat source until fish flakes in center when pressed with a fork, about 6 minutes. Heat tortilla on both sides, 30 to 35 seconds, just until they go limp. To assemble the tacos: spread 1 tablespoon cilantro pesto on warm tortilla. Place a cooked fish fillet on top. Spoon the cabbage, tomato and green onion salad on top.

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Borani – cold spinach and yogurt salad

Ingredients

1 package frozen spinach
2 tbsp fresh lemon juice
1 tsp finely grated onion
1/2 tsp salt
freshly ground black pepper
1 cup plain yogurt
1 tbsp fresh mint, minced

How to prepare

1) thaw spinach, squeeze out as much moisture as possible.
2) combine remaining ingredients with spinach until well incorporated.
3) refrigerate for a half hour and serve.

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