German style roast with sour cream sauce

Ingredients

1 tsp salt
3-4 lb top or bottom round
1 medium onion, peeled, sliced
1 cup dry red wine
1/2 tsp salt
1/4 tsp black pepper
2 tbsp all purpose flour
1/2 cup sour cream

How to prepare

Sprinkle 1 tsp salt in a large skillet, brown the roast well on all sides over med. High heat. Remove roast to slow cooker. Add the onion to the skillet and brown lightly, stirring often. Pour in the wine: scrape up pan juices and turn into the slow cooker with the salt and pepper. Cover, turn to low and cook 10-12 hours.

Share

Antipasto Spread

Ingredients

4-oz cans mushroom stems and pieces drained and finely chopped
1 14-oz can artichoke hearts drained and finely chopped
1 10-oz jar pimiento-stuffed olives drained and finely chopped
1 6-oz can ripe olives drained and finely chopped
1/4 Cup Chopped green pepper
1/2 Cup Chopped celery
3/4 Cup Vinegar
3/4 Cup Olive oil
1/4 Cup Instant minced onion
2 1/2 Teaspoons Italian seasoning
1 Teaspoon Onion salt
1 Teaspoon Salt
1 Teaspoon Seasoned salt
1 Teaspoon Garlic salt
1 Teaspoon Sugar
1 Teaspoon Cracked black pepper

How to prepare

Combine first 6 ingredients, mixing well; set aside. Combine remaining ingredients in a saucepan; bring to a boil. Pour dressing over vegetables; place in a large jar with a tight-fitting lid. Shake jar to stir ingredients; refrigerate overnight. Serve spread with assorted crackers.

Share

Caribbean shrimp kabobs

Ingredients

1 lb shrimp
3 tbsp oil
2 tbsp pickapeppa sauce (can substitute 1 tbsp tabasco)
2 tbsp apricot preserves
1 tbsp honey
1 tbsp maple syrup
1 tsp red pepper flakes
T tsp ground pepper
1/4 tsp basil
1/4 tsp oregano
1/4 tsp rosemary
1 tsp minced garlic
3 tbsp lemon juice

How to prepare

Peel and devein shrimp stir together oil, pickapeppa, preserves, honey, syrup, red pepper, pepper, basil, oregano, rosemary and garlic stir in shrimp cover and chill at least 1 hour or overnight. Drain shrimp, reserve marinade thread shrimp on skewers.

Share

Soutzoukakia smyrneika sausages, smryna style

Ingredients

4 tbsp butter; melted
1 lb tomatoes; peeled
1 tsp granulated sugar
1 salt & freshly ground pepper
3 garlic cloves; crushed
1/4 cup dry white wine
1 small bay leaf

1 lb lean ground beef
2 bread slices*
1 tsp ground cumin
1 egg; lightly beaten
2 tsp parsley; minced
1 tsp salt (or more to taste)
1 pn freshly ground pepper

1 oil for frying

How to prepare

*Note: remove crusts from bread slices, soak bread in water and squeeze dry. Combine the melted butter, tomatoes, sugar, salt & pepper, 1 clove of garlic, wine, and bay leaf in a saucepan. Simmer for 30 minutes, then strain through a fine sieve or food mill. Meanwhile, combine the remaining ingredients in a large bowl and knead thoroughly. (the mixture should not be stiff.) Pinch off pieces a little larger than a walnut and shape with the hands into elongated egg shapes about 1 3″. Fry them lightly on all sides in hot oil and then drain on paper towels, or arrange them on a baking dish and bake in a 375 degree oven for 20 minutes, turning once. Drop the soutzoukia in sauce and simmer for 15 minutes. Serve with a steaming grain dish and fresh, cooked vegetables or salad.

Share

Grilled mahi- mahi in wine marinade

Ingredients

4 six-oz mahi-mahi fillets
1/4 cup fresh lemon juice (1 to 2 lemons)
1 tbsp grated lemon zest
1 cup chardonnay
1 tsp vanilla extract
1/4 cup grapeseed oil
1/4 tsp kosher salt
1 tsp diced jalapeno pepper (deveined and seeded )
2 garlic cloves, pressed

How to prepare

To make the marinade, combine the lemon juice, lemon zest, vanilla, and chardonnay in a nonreactive mixing bowl. Whisk in the oil a little at a time. Add the salt, jalapeno, and garlic. Place the mahi-mahi in a non reactive container and pour the marinade over. Refrigerate for 1 to 2 hours. Remove the mahi-mahi from the marinade. Bring the marinade to a low boil in a non reactive saucepan or microwave the marinade on high for 3 minutes. To grill, lightly brush the grill with vegetable oil. Grill and baste the mahi-mahi for about 5 minutes. Turn the fillets and grill for 3 to 4 more minutes, or until the fish begins to fake when tested with a fork. Brush on a little of the warmed marinade while grilling. To cook indoors, preheat the oven to 350

Share

Buttermilk spice cake

Ingredients

2 1/2 cup all purpose flour
1 cup granulated sugar
3/4 cup brown sugar, packed
1 tsp baking powder
1 tsp soda
1 tsp salt
3/4 tsp cinnamon
3/4 tsp allspice
1/2 tsp cloves
1/2 tsp nutmeg
1 1/3 cup buttermilk
1/2 cup shortening
3 eggs

How to prepare

Grease and flour 2 round layer pans, 8 or 9″ measure all ingredients into large Mixer bowl blend 1/2 minute on low speed, scraping bowl occasionally pour into pans Bake in preheated 350f oven for 45 minutes or until wooden toothpick inserted comes Out clean cool 10 minutes and remove from pans.

Share

Cilantro pesto fish tacos

Ingredients

Cilantro pesto 88888
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.

Share