Barbecued Short Ribs

Ingredients

3 lb Short ribs (or chicken)
2 c Chicken broth
2 c :Water, or enough to barely cover ribs
1 tb Brown sugar
1/4 c Cider vinegar
1/4 c Catsup
2 tb Tomato paste
1 tb Dry mustard
1 ts Worcestershire sauce
1/4 ts Ground cloves
1 ts Chili powder
1/4 ts Cayenne pepper

How to prepare

THE DAY BEFORE GRILLING THE RIBS, put the sugar and vinegar in a pot large enough to hold the ribs and place over medium heat on top of the stove. Cook until the vinegar reduces and forms a syrup with the sugar, about 8 minutes. Watch carefully, as the syrup will suddenly darken in color. Immediately add the broth, water, catsup, tomato paste, mustard, Worcestershire, cloves, chili powder and pepper and bring to a boil. Add the ribs and cook 20 minutes. (If using chicken, cook for 10 minutes.) Remove from heat, remove the ribs from the liquid and place covered in the refrigerator. Cook the liquid over medium heat until it becomes thick and syrupy. The next day, light a charcoal grill. Place the ribs on the grill so they are not directly over the coals and cover the grill so that smoke collects inside. If your grill does not have a cover, improvise one out of aluminium foil.

Cook for 40 minutes, basting with barbecue sauce every 10 minutes. When ribs are well heated, remove to a platter and serve. Offer any additional barbecue sauce on the side.

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Fast egg foo yung

Ingredients

Basic chinese sauce – see recipe
2 tbsp sesame oil
1 tbsp soy sauce
4 cups (about 1 pound) fresh mung bean sprouts
4 scallions, chopped
1/2 lb mushrooms, sliced

8 eggs
freshly ground pepper to taste
oil for frying

How to prepare

Prepare the basic chinese sauce – up to the point before heating it, and set it aside. Heat the oil and soy sauce in a large skillet or wok. Add sprouts, scallions, and mushrooms and fry over moderate heat until they are all slightly wilted. Remove from heat. Beat 2 eggs in small bowl. Grind in a little pepper and stir in 1/4 of fried vegetables. Heat just enough oil to coat bottom of a 6 or 7 in. Non-stick skillet. When the oil is hot enough to make a drop of oil sizzle add egg mixture, cover, and cook over moderate heat until the bottom is nicely browned and the eggs are fairly set on top. Flip and brown other side uncovered. Repeat process three more times with rest of eggs and vegetables (2 eggs, 1/4 vegetables each time). Keep pancakes hot while others cook. While last pancake is cooking finish preparing sauce. Serve right away, covering each pancake with generous portion of the sauce.

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Spinach pesto

Ingredients

2 medium garlic cloves, pressed
1 1/4 cup fresh basil (1 medium bunch)
1 cup fresh spinach, thoroughly washed
1/4 cup fresh parsley
3 tbsp pine nuts
1/2 cup olive oil
1/4 tsp ground black pepper

Optional: 1/2 cup freshly grated parmesan cheese

How to prepare

In a food processor fitted with the metal blade, process the garlic cloves until pureed. Add the basil, spinach and parsley, and process until finely chopped. Add the pine nuts; finely chop. W/the motor running, slowly pour in the olive oil in a fine stream and process until the oil is absorbed. Add the pepper and process five seconds. If using parmesan, add it just before serving and process until well blended. Taste for seasoning. Makes 1 to 1 1/2 cups.

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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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Grecian chicken pie

Ingredients

4 cups cubed cooked chicken
2 cups sliced fresh mushrooms
3/4 to 1 cup margarine or butter
2 tbsp flour
1/2 cup chopped onion
1 14-1/2 oz can stewed tomatoes
1/2 cup water

1 tbsp chicken instant bouillon
1/4 tsp thyme leaves
1/4 cup sliced pitted ripe olives
16-oz pkg frozen filo pastry leaves
grated parmesan cheese

How to prepare

Preheat oven to 350 f. In large skillet, cook mushrooms and onion in 2 tbsp margarine until tender. Add flour, stirring until smooth. Add tomatoes, water, bouillon and thyme; cook and stir until bouillon dissolves. Remove from heat; stir in chicken and olives. Melt remaining margarine. Place 2 sheets pastry in bottom of greased 15 x 10 jellyroll pan, pressing into corners. Brush with margarine; repeat using 2 sheets pastry brushed with margarine for each layer, until half of pastry has been used. Spread chicken filling over pastry; repeat layering with pastry sheets and margarine until all the pastry has been used. Trim edges of pastry even with edge of pan. Sprinkle lightly with cheese. Bake 25 minutes or until pastry is golden.

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Balsamic Chicken & Artichokes

Ingredients

2 large skinless, boneless chicken-breast halves (about 1 pound)
1/4 teaspoon pepper
all-purpose flour
salt
1/2 8-ounce package 97% fat-free ham steaks
1 9-ounce package frozen artichoke hearts
1 tablespoon olive or salad oil
2 tablespoons balsamic vinegar
1 10-ounce package frozen peas
parsley sprigs for garnish

How to prepare

1. Cut chicken into 2-inch chunks. On waxed paper, mix pepper, 2 tablespoons flour, and 1/2 teaspoon salt; use to coat chicken chunks. Cut ham into 2″ by 1/4″ strips.

2. Prepare frozen artichoke hearts as label directs; drain.

3. In nonstick 12-inch skillet over medium-high heat, in hot olive or salad oil, cook chicken until golden brown and it just loses its pink color throughout.

4. In cup, mix balsamic vinegar, 1 teaspoon flour, 1/2 teaspoon salt, and 1/2 cup water. Stir balsamic-vinegar mixture, ham, artichoke hearts, and frozen peas into skillet; heat to boiling. Spoon mixture onto platter; garnish with parsley sprigs.

Each serving: About 290 calories, 6 g fat, 81 mg cholesterol,
720 mg sodium.

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Kreatopita therini – summery meat pie

Ingredients

4 scallions; chopped
3 tbsp butter or oil
1 lb veal, beef or lamb (ground)
4 sm zucchini; scrubbed, cubed
1 sm eggplant; cubed
1 cup canned tomatoes; drained
1/4 cup chopped fresh parsley
salt & freshly ground pepper

1/2 tsp ground coriander or allspice
1 tsp dried oregano
1 cup grated cheese (mizithra ingredient:)
bread crumbs, if necessary
10 commercial filo sheets
6 tbsp butter; melted

How to prepare

Saut

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All-day Macaroni and Cheese

Ingredients

8 ounces elbow macaroni, cooked and drained
4 cups (16 ounces) shredded sharp Cheddar cheese, divided
1 can (12 ounces) evaporated milk
1 1/2 cups milk
2 eggs
1 teaspoon salt
1/2 teaspoon black pepper

How to prepare

Place the cooked macaroni in a 3 1/2-quart (or larger) slow cooker that has been coated with nonstick cooking spray. Reserve 1 cup of the cheese, add the remaining cheese and the other ingredients to the macaroni, mix well. Sprinkle with the remaining 1 cup cheese, then cover and cook on the low setting for 5 to 6 hours or until the mixture is firm and golden around the edges. Do not remove the cover or stir until the mixture has finished cooking.

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Barbecued Chicken Kabobs

Ingredients

1 10-ounce package medium-size mushrooms
1 7-ounce jar roasted red peppers, drained
1 bunch green onions
1 1/4 pounds skinless, boneless chicken-breast
cubes for kabobs or 1 1/4 pounds skinless,
boneless chicken-breast halves
1 cup bottled honey-Dijon barbecue sauce
1 tablespoon salad oil
1 head Boston lettuce
1 bunch watercress

How to prepare

1. Preheat broiler as manufacturer directs. Cut mushrooms in half, if large. Cut roasted red peppers into 1 1/2-inch pieces. Cut off roots from green onions. Cut green onions into 3-inch lengths. If using chicken-breast halves, cut into 2-inch pieces.

2. On each of 4 long metal skewers, alternately thread chicken cubes, mushrooms, roasted red peppers, and green onions. In small bowl, mix barbecue sauce and salad oil until blended.

3. Place skewers on rack in broiling pan; brush all over with half of barbecue mixture. Place pan in broiler about 3 inches from source of heat; broil kabobs 7 minutes. Turn skewers; brush with remaining barbecue mixture and broil 7 to 8 minutes longer until chicken and vegetables are tender and chicken loses its pink color throughout.

4. Arrange Boston lettuce and watercress on platter. Arrange skewers over greens.

Each serving: About 355 calories, 10 g fat, 91 mg
cholesterol, 1235 mg sodium.

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