Rigani cheese bread

Ingredients

1 tbsp active dry yeast
1 cup -tepid (110 f) water
3 tbsp olive oil
1/2 tsp fine-grain sea salt
3 cup whole wheat flour, or more
2 tbsp dried rigani; crumbled
1/2 tbsp dried mint; finely crumbled

3/4 lb feta cheese; well drained,- finely crumbled
1 egg yolk; beaten with:
2 tbsp -warm water

How to prepare

Sprinkle the yeast over the water and set aside in a warm place until foamy, about 10 minutes. Whisk in 2 tbsp of the olive oil and the salt.
Sift the flour into a large mixing bowl, make a well in the center, and pour in the yeast mixture. Knead 10 minutes, adding additional flour if necessary to make a firm elastic dough. Transfer to a lightly oiled bowl, tightly cover with plastic wrap, and set aside for 2 hours in a warm draft-free spot.
Knead in the rigani, mint, and feta until evenly distributed throughout the dough. Lightly oil a heavy baking sheet and place the dough in the center. Form into a round loaf and flatten to a thickness of 2″. Cover with a clean kitchen towel and set aside for 1 hour in a warm draft-free spot. The dough will rise only slightly.
Heat the oven to 350 f.
With a sharp thin blade, slash the top of the loaf diagonally in 2 or 3 parallel lines, brush with the remaining olive oil, and bake 25 minutes. Brush with the beaten egg yolk and bake 15 minutes longer, or until the bread is deep golden brown and sounds hollow when tapped on the bottom. Servings: 12

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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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Sea bass provencal

Ingredients

1/2 cup olive oil
1 cup onions, finely chopped
8 cloves garlic, finely chopped
4 cup tomatoes, chopped, seeded, and peeled
3 tbsp thyme, finely chopped
3 tbsp basil, finely chopped
3 tbsp nicoise olives, finely chopped
6 anchovy filets
1 pn saffron, optional
1/2 cup white wine
1 tsp chili flakes
Salt and pepper to taste
2 1/2 lb sea bass, boned and skinned, cut into 6 equal portions

How to prepare

Heat a heavy saucepan on high heat, add 1/4 cup olive oil, and saut

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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.

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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.

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Pizza fondue

Ingredients

3/4 lb ground beef
1 sm chopped onion
1 tbsp cornstarch
1 1/2 tsp fennel seeds
1 1/2 tsp oregano
1/4 tsp garlic powder
2 (10 1/2 oz) pizza sauce
10 oz grated cheddar cheese
1 cup grated mozzarella cheese
12 english muffins

How to prepare

Brown ground beef and onion, drain mix cornstarch and seasoning in a bowl and add Pizza sauce add sauce mixture to meat and stir until thickens and bubbles pour into A fondue pot and simmer over low heat stir in cheese slowly slice and cut english Muffins into 1″ cubes place cubes on a cookie sheet and bake at 350

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Slow cooked beer braised beef

Ingredients

4 lb beef chuck, in 2″ pieces
4 strips bacon, cut in small pieces
1/2 cup flour
1 lb fresh mushrooms, sliced
1 tbsp salt
2 tsp paprika
1 12-ounce can of beer
1 tsp pepper
1 tsp sugar
10 to 12 whole small onions, peeled
1 tbsp vinegar
1/2 tsp dried thyme
1 bay leaf

How to prepare

Thoroughly coat beef cubes with flour, salt, paprika, and pepper in large bowl or paper sack. Place onions, bacon and half of sliced mushrooms in crock-pot. Add floured beef cubes and remaining half of mushrooms. Mix beer with sugar, vinegar, thyme and bay leaf. Pour into crock-pot. Cover and cook on low 8 to 10 hours. Serve over noodles or rice.
May be thickened if desired. Make a smooth paste of 3 tablespoons flour mixed with 1/2 cup water. Pour into beef mixture. Turn to high and allow to come to a simmer-about 10 minutes.

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Salsa de aji – ecuador

Ingredients

2 lg tomatoes, seeded, chop fine
1 med onion, chopped fine
1 tbsp cilantro, chopped
4 lg chiles, aji, seeds and stems removed
1/2 cup water
Salt to taste

How to prepare

Combine the tomatoes, onion and cilantro in a bowl. Place the chiles, water and 3 tbsp of the tomato, onion, cilantro mixture in a blender or processor and puree until smooth. Add the chile puree to the remaining mixture and mix well. Salt to taste. Variations – ecuadorians are very fond of adding beans to their salsa. The most popular beans are the lupini, which are lg white beans about the size of lima beans. Just add the cooked beans directly to the salsa. Or, add 1 tsp peanut butter with the chiles in the blender and follow the above recipe. Substitute yellow wax hot chiles or jalapenos if the aji chiles are not available. Yield: 2 cups.

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