Cajun flank steak creole

Ingredients

2 lb flank steak
1 salt & pepper
2 tbsp green pepper, chopped
2 tbsp onion, chopped
2 tbsp tomato paste
1/2 tsp prepared horseradish
1/4 tsp sugar

1/2 cup water
2 cup stuffing mix, herb-seasoned
1/2 cup water
2 tsp cornstarch

How to prepare

Score one side of meat. Sprinkle with salt and pepper. Combine green pepper, onion, 1 tbsp tomato paste, horseradish, sugar, 1/4 cup water, and stuffing. Spoon stuffing mixture down middle of un-scored side of flank steak. Fold ends over and overlap long sides, skewer together. Place on metal rack or trivet in crockpot. Cover and cook on low for 8 to 10 hours. Remove meat. Turn control to high. Dissolve cornstarch in 1/4 cup cold water, stir in 1 tbsp tomato paste. Add to juices in pot. Cook on high for 15 to 20 minutes or until slightly thickened. Slice steak across the grain. Serve sauce with the steak. Yield: 4 servings

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Greek meatballs with egg and lemon sauce

Ingredients

1 1/2 lbs ground lamb or beef
1 medium onion, minced
1 clove garlic, minced
2 tbsp minced parsley
1 tsp dried basil or mint
1/3 cup uncooked rice
1 tsp dried oregano

Salt and pepper to taste
3 eggs
chicken or beef stock
2 tbsp vegetable oil
1/4 cup lemon juice
minced parsley
cooked rice

How to prepare

Put meat into a bowl with onion, garlic, uncooked rice, herbs, salt and pepper. Beat two of the egg whites until they froth and add them as well. Reserve yolks and the other egg for the sauce. Gently mix with a fork or your hands, and form walnut-size balls. Fry meatballs in vegetable oil over low heat. When lightly brown, remove with a slotted spoon to a saucepan. Add enough stock to cover meatballs, and simmer, uncovered, for 20 minutes. Pour off stock through a sieve, and measure it. You will need 1 1/2 cups for the sauce. To make the sauce, beat reserved egg yolks and the whole egg together until quite frothy. Whisk in lemon juice bit by bit, then whisk in hot stock bit by bit, beating steadily. Pour over meatballs, and cook, stirring, over low heat until sauce thickens. Do not let it come to a boil, or it will separate. Serve on a bed of rice, sprinkled with parsley. Makes four servings.

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Creamy tomato soup

Ingredients

1 tbsp olive oil
1 sm onion, peeled & finely chopped
3 med cloves garlic, peeled & minced
28-oz can peeled and diced tomatoes, undrained
8 3/4-oz can garbanzo beans, undrained

1 1/2 cups low-sodium chicken broth or vegetable broth
1/2 tsp dried rosemary, crushed
1/2 tsp dried oregano, crushed
1 tsp dried basil, crushed
2 1/2 tsp sugar

Optional:
1 small piece parmesan cheese rind
3 plum tomatoes, peeled, seeded and coarsely chopped
freshly ground black pepper to taste

How to prepare

In a medium-sized pan heat the olive oil over medium heat until hot. Add the onion and garlic; saut

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Cajun-lamb – spicy roast lamb with rice

Ingredients

1 boneless lamb sirloin roast (apx 2 lb)
2 tbsp cooking oil
1 sm onion, chopped
1 red bell pepper, diced
1 green bell pepper, diced
1 lb sliced tomatoes in puree
1 1/2 cups chicken stock
1/2 tsp basil
1/2 tsp grated lemon peel
1/2 tsp chili powder
1 cup rice
Spice mix:
1 tsp salt
1/2 tsp cayenne pepper
1/4 tsp black pepper
1/4 tsp paprika
1/8 tsp garlic powder

How to prepare

(1) trim the lamb of any excess fat preheat oven to 350 deg f
(2) mix together the spice mix ingredients, and rub over the lamb let stand
For 15 minutes
(3) heat oil in a skillet sear the lamb until all sides are browned remove
Lamb to a roasting pan
(4) roast lamb for 35 to 40 minutes
(5) while the lamb is cooking, add onions and peppers to the skillet used for searing the lamb saut

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Lamb with vermouth and rosemary

Ingredients

6 lamb steaks from the boned -rib or loin, trimmed into round steaks 1″ thick
1 clove garlic, minced
1 tsp salt
1/4 tsp pepper
1/2 tsp chopped dried rosemary or
1 tsp finely chopped fresh rosemary
3 tbsp butter
1 onion, chopped
2 tbsp chopped shallot
1/2 tsp grated lemon peel
1/2 lb sm mushrooms
1/2 cup dry vermouth
3 tbsp minced fresh parsley (garnish)

How to prepare

Preheat oven to 350 rub lamb with a mixture of garlic, salt and pepper and rosemary Heat 2 tbsp butter in a lg skillet saut

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Stir fry curry chicken with cashew

Ingredients

3 tbsp oil
3 cloves garlic, chopped fine
1 tbsp red curry paste.
1 tbsp chili paste in bean oil
1 lb chicken breast, sliced bite size.
2 tbsp fish sauce
1/2 cup roasted cashew nuts.

2 stems green onions, sliced into small bits.

How to prepare

Heat wok briefly. Add oil, coat sides of wok, then add garlic curry paste, and chili paste and cook until garlic starts to brown add chicken and raise heat, and cook until chicken is done. Add the fish sauce and onion, and stir to blend. Remove from heat, and add cashews.

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Almond chicken

Ingredients

2 boned chicken breasts, cut into fillets
3/4 cup toasted almonds
oil to deep fry chicken
batter
1 cup flour
2 tsp baking powder
1/2 tsp salt

1/4 tsp msg.
1 tbsp oil
3/4 cup cold water (may need more)
1/4 cup almond meal (put fresh almonds in blender to make meal)

Gravy
3/4 tsp molasses or hoisin sauce
1 cup chicken stock
2 tsp soy sauce
1/4 tsp msg
1 tbsp cornstarch
1 tbsp water

How to prepare

Dip fillets into batter, deep fry until brown. Cut into serving slices. Mix gravy ingredients in small saucepan. Add cornstarch and water. Heat until thickened. Pour gravy over chicken and sprinkle with toasted almonds.

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Stuffed peppers

Ingredients

5 large bell peppers – red and yellow
1 lb eggplant, cut into 1/2″ dice
salt
1/2 cup olive oil
1/2 cup black sicilian olives, pitted and cut into pieces
1 garlic clove, finely chopped
3 tbsp capers, rinsed and finely chopped
2 tbsp finely chopped parsley
1 tbsp finely chopped fresh basil
freshly ground black pepper to taste
2 tbsp fine dry bread crumbs

How to prepare

Oil a oven proof glass 7 x 13″ baking dish with 1 tbsp olive oil. Roast the peppers in a 400

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Baked clams

Ingredients

2 dozen clams
8 tbsp olive oil
10 garlic cloves, minced
1 cup flavored bread crumbs
1 tbsp oregano
Olive oil
Lemon wedges

How to prepare

Place clams in freezer for 15 to 20 minutes to stun them. You’ll see when you go to open them that they open easily. Save the juice and loosen each clam, leaving it in its bottom shell.
In a saucepan, heat the minced garlic gently until golden brown. Spoon a very little on each clam and mix the remainder with the bread crumbs, which you generously sprinkle to cover the clams in their shells.
Sprinkle with oregano and a few more drops of olive oil. Put them in a baking dish and then in a pre-heated 375-degree oven for 25 minutes. Serve hot with plenty of lemon wedges and hot (italian) bread. Serves 1- 24 people.

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