Ingredients 1/2 cup unsalted butter, softened 3/4 cup sugar 1 large egg 1 tsp pure vanilla extract 2 cups all-purpose flour 1/4 tsp salt 1/4 tsp baking powder How to prepare 1. Preheat oven to 375 degrees f. Lightly grease baking sheets. 2. Combine butter and sugar in a bowl and beat until light and fluffy. Beat in egg and vanilla extract. Mix the dry ingredients together and sift into butter mixture; stir until well-blended. Dough should be very stiff. Chill 1-2 hours. 3. Divide dough into quarters. Roll out one piece of dough to 1/4″ thickness on lightly-floured board. Dust top with flour... 

Ingredients 1 leg lamb (2 kg), boned 1/2 cup olive oil 1/2 cup dry white wine 1 lemon (juice only) 2 tsp dried rigani or oregano 2 garlic cloves; crushed 3 bay leaves; broken in pieces Salt and pepper How to prepare Cut lamb into 4 cm (1 1/2″) cubes and place in a glass or earthenware dish. Add remaining ingredients to lamb, mix well to coat meat, and cover. Leave in refrigerator to marinate for 12-24 hours, stirring meat occasionally. Lift lamb out of marinade and thread onto metal skewers. Pieces of bay leaf may be placed between lamb cubes. Cook under a hot grill or over glowing charcoal,... 

Ingredients 1/2 cup lentils, dried 1/2 cup navy beans, dried 2 lg onions, chopped 1 1/2 tbsp olive oil 6 med red bell peppers, chopped 2 tsp basil, dried 1 tsp marjoram, dried 1/4 tsp cayenne 1/4 tsp thyme, dried 1/4 tsp salt 1/8 tsp black pepper, ground 3 1/2 cup vegetable stock or water 1/4 cup dry red wine 2 tbsp dry sherry 1/4 cup tomato paste 1/2 cup plain yogurt 2 tbsp fresh parsley, chopped How to prepare Cover the lentils and navy beans with plenty of cold water and soak them overnight or for at least 4 hours. Drain and set them aside. In a large deep saucepan, saut Share/Bookmark 

Ingredients 1/2 lb dried chick-peas 2 garlic cloves, sliced 2 tsp baking soda Salt and pepper 1/2 cup olive oil 6 to 8 cups water 2 med onions finely chopped Strained fresh juice of 1 lemon 3 lb tomatoes chopped 1 lb bay leaf How to prepare Wash and soak chick-peas according to package directions. Drain and sprinkle with salt. Let stand 15 minutes.Remove husks by rubbing chick-peas between thumb and forefinger. Rinse well and drain. In a large pot,heat the oil and saute onions and peas stirring with a wooden spoon,until onions are translucent. Add tomatoes and stir over low heat for 2-3 minutes.... 

Ingredients 1/2 cup flour 1 tsp salt Ground pepper 2 lb top round steak, cut 1/2″ thick & tenderized 2 eggs 2 tbsp cream 1/2 cup vegetable oil 2 cups saltine cracker crumbs 3 tbsp flour 1 onion, sliced Gravy: 3 tbsp pan drippings 3 tbsp flour 1/2 cup cream 2 cups chicken stock How to prepare Mix the first measure of the flour with salt and pepper to taste. Lb the mixture into both sides of the meat using a mallet or the edge of a heavy plate. Cut the meat into serving size pieces. Beat the eggs with the cream. Heat the oil in a lg, heavy iron skillet over moderately high heat. Dredge... 

Ingredients 1 lb potatoes, peeled and sliced 4 yellow onions, peeled and sliced 1 1/2 cups plain yogurt 3 tbsp sweet cream 3 tbsp almond or cashew butter 1 tbsp cardamom powder 2 tsp chile powder 1 tsp turmeric 1/2 cup oil 1/2 cup water salt to taste How to prepare Heat half the oil in a large, heavy vessel to med high and fry the potatoes in batches till brown. Set aside and drain the pan. Heat remaining oil to low. Mix yogurt, chile powder and nut butter and add to pan. Cook, stirring often, till the oil rises to the top. Add onion rings and cook till tender. Return potatoes to pan along with... 

Ingredients 1 butternut squash halved; seeded 1 tbsp unsalted butter 1 tbsp minced fresh ginger 1 tbsp minced fresh garlic 1/4 tsp cumin 1/4 tsp chili powder 1/8 tsp salt Freshly ground pepper How to prepare Preheat oven to 400. Place 2 squash halves, cut sides up, in pan filled with 1/4″ water. Bake until tender when pierced with fork (30-45 min). When cool enough to handle peel & discard skin and cube the flesh. In a large heavy skillet, warm the butter until bubbling. Add ginger & garlic and cook stirring for one min. Add the cubed squash & cook stirring two more min. Sprinkle... 

Ingredients 1 minced serrano chile, seeded 2 cups cranberries coarsely chopped 1 tbsp grated orange peel 3 tbsp chopped cilantro 3 tbsp orange juice 1 tbsp tequila 2 tsp grated fresh ginger 1/4 tsp cumin 1/4 cup honey How to prepare Combine all ingredients. Mix well and store in refrigerator. Makes 2 cups. Share/Bookmark 

Ingredients 1/2 lb feta 3 tbsp olive oil 1 med italian pepper seeded & finely chopped 1 pickled green pepper seeded and chopped 2 tsp oregano Pepper to taste 1/2 lemon; strained juice only black olive; for garnish How to prepare In medium-size bowl, mash feta with fork or potato masher and slowly add olive oil, chopped peppers, oregano, and black pepper. Pulverize mixture for about 10 minutes (less if using a food processor), pouring in lemon juice a little at a time, until feta is creamy. Cover and refrigerate at least 1 hour before serving. Yields about 1 cup. Share/Bookmark 

Ingredients 1 large onion, peeled and chopped 1 clove garlic, peeled and minced 3 tbs. Butter or vegetable oil 1 lb. Bottom round of beef, cut in 1″ cubes 1 tbs. Ground coriander 1/2 tsp. Ground turmeric 1/2 tsp. Ground cumin 1/2 tsp. Red pepper flakes 1/8 tsp. Ground ginger 2 cups beef bouillon How to prepare To cook: in a large skillet over medium high heat, saut Share/Bookmark