Crostini with beans

Ingredients

4 tbsp extra-virgin olive oil
2 large garlic cloves, peeled and chopped fine, divided use
1/4 tsp crushed red pepper
1 lb broccoli rabe, swiss chard or spinach, washed and trimmed
salt to taste

1 1/2 cups cooked and drained tuscan-style beans (see recipe)
6 1/2″ slices italian bread, lightly toasted

How to prepare

In a large saucepan, heat two tbsp of the olive oil, half the garlic and all of the red pepper over medium heat 1 minute or until fragrant. Add the greens and salt. If the greens are dry, add 2 tbsp water. Cover and cook until tender, about 10 minutes for broccoli rabe and swiss chard or 5 minutes for spinach. Meanwhile, in a medium-size saucepan, heat the remaining oil and garlic 1 minute. Stir in the beans, cover and cook over low heat until heated through. Coarsely mash the beans. Spread the beans over the toasted bread. Top with the greens and a spoonful of their cooking liquid. Serve immediately. Yield: makes 6 servings. Crostini with beans

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Russian string beans with herb vinaigrette

Ingredients

3/4 lb green beans, ends trimmed
lobio vinaigrette dressing:
1/4 cup finely chopped fresh parsley
2 tbsp chopped onions
2 tbsp chopped fresh cilantro
1 clove garlic, minced
1 tbsp vinegar
2 tbsp salad oil
salt, pepper and cayenne pepper to taste

How to prepare

Cut beans into 2″ lengths and boil in salted water until barely tender, about five to six minutes. Immediately drain and rinse with cold water and ice cubes to set the color; drain. To make the dressing: in a small bowl, combine the parsley, onions, cilantro, garlic and vinegar. Slowly whisk in the oil; season to taste. Place string beans in a salad bowl and toss with the dressing. Allow to set at room temperature at least an hour for flavors to mingle. If made early in the day, refrigerate and bring to room temperature before serving. Yield: four servings.

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Chicken poached with vegetables and herbs

Ingredients

2-3 lb. Fryer, cut up
1 tbs. All purpose flour
1 tsp. Salt
1/8 tsp. Pepper
1/4 lb. Bacon, minced
1 medium onion, peeled, chopped
21 medium carrot, peeled, grated
2 large tart apples, peeled, cored, cubed
4 peppercorns, crushed
1/2 bay leaf
1/4 tsp. Dried thyme
1/2 cup dry rose wine

How to prepare

Sprinkle the chicken pieces with flour combined with salt and pepper. In a large skillet, over medium heat, stir the bacon bits until crisp. Turn the onion, carrot and apple into the bacon and saut

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Hungarian goulash

Ingredients

2 lb lean beef chuck, cut in 1 1/2″ squares
1/4 lb lard or sweet butter
salt and pepper to taste
2 tbsp sweet paprika or 1 tbsp hot paprika
1 1/2 lb. Onions, sliced
1 tbsp flour
hot water or dry white wine
2 cups sour cream

How to prepare

Season meat with the salt and pepper. Heat lard almost to smoking point in a heavy saucepan. Brown meat on all sides. Add onions and stir in paprika; there should be enough paprika to color meat and onions a reddish brown. Over low heat, cook, stirring, until the pan juices have been absorbed. Sprinkle with flour and cook for 1 minute. Add hot water or wine to cover meat. Simmer, covered, over low hear for 1 to 1 1/2 hours, until meat is tender and the onions have cooked down to a pulp. Check occasionally for liquid; if necessary, add a little more wine/water. Stir in sour cream and heat through but do not boil. Serve with buttered noodles sprinkled with caraway seeds. Makes 4-6 servings

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Beef Stroganoff Recipe How To Cook Beef Stroganoff

http://www.youtube.com/v/tO8u29hZTBI?version=3&f=videos&app=youtube_gdata

Beef Stroganoff Recipe howtoexpo.com Learn How To Cook Russian Beef Stroganoff. A Tasty kitchen tested Russian Beef Stroganoff Recipe.

More:
Beef Stroganoff Recipe How To Cook Beef Stroganoff

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Mexican Wedding Cookies

http://www.youtube.com/v/bpNocI7yB94?f=videos&app=youtube_gdata

hilahcooking.com http Just in time for Christmas!!! The Cookies of a Thousand Names: Snowballs, Russian Tea Cakes, Italian Butternuts…well that’s all I can think of right now, but you get the picture.

See the rest here:
Mexican Wedding Cookies

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Pizza dough & sauce

Ingredients

1 1/2 cups very warm water
3 tbsp sugar
1 tsp salt
3 pkgs. Active dry yeast
5 cups unbleached flour
1/4 cup melted crisco
2 tbsp melted butter
1 egg white, slightly whipped
pizza sauce 888
3 (6 oz. Cans) tomato paste
3 1/2 cans water
2 tbsp chervil leaves
1 tbsp parsley flakes
2 tbsp italian seasoning

1 tsp powered oregano
1/2 tsp ground pepper
3/4 tsp paprika
1 medium onion minced
1 clove crushed garlic
1 tbsp butter
1/4 tsp white pepper

How to prepare

Mix in warm water (not hot), sugar and salt in a medium bowl stir add yeast stir let stand in a warm place for 10 minutes. (mixture will become very foamy.) In another bowl add the 3 cups flour, crisco, butter and the egg white mix yeast mixture in with the flour combination and mix with an electric mixer until it appears to be creamy. Add 2-3 cups more flour add the flour until the dough is just firm, but not sticky. Shape into ball and let it rise for 1 1/2 hours. Remove from bowl and knead for 2 to 5 minutes. Shape into ball again let it rise for another 1 1/2 hours cut into 3 equal sections roll into 3 pizza pans. Preheat oven to 375

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Lamb-coriander

Ingredients

1 1/2 lb stewing lamb, trimmed of fat and diced
2 cups full fat natural yogurt
6 garlic cloves, crushed
4 tsp ground coriander
2 lila murcha, (fresh green chili peppers), crushed
4 tsp paprika
3-4 tsp salt
4 tbsp cooking oil
2 med onions (or more to taste)
3 tsp cumin seeds
1 tsp turmeric powder
2 tsp black mustard seed
3 tsp ginger, coarsely crushed
2 tsp cayenne pepper
4 oz fresh coriander

How to prepare

(1) dice the meat into bite-size cubes, and soak in warm water for 2-3 minutes
(2) mix the paprika, ground coriander, salt, crushed garlic, and crushed green chilies with yogurt drain the lamb and add to the yogurt marinade
(3) leave to marinate for at least six hours ideally it should marinate in the refrigerator for 24 hours
(4) dice the onions into thin semi-circles in a lg saucepan or a generous frying- pan, heat the cooking oil over a high flame add the onions when the oil is hot enough to “steam” reduce the heat to med and stir occasionally fry the onions until they change color to a deep red/brown this should take 10 to 15 minutes
(5) at this point add the black mustard seeds and stir a few times then add the ginger, cumin seeds, red chilies and turmeric powder increase the heat and fry this “masala” for a couple of minutes
(6) add the marinated lamb to the masala and mix well
(7) at this point you have two options, either to cook the meat on the stove or to bake it stovetop cooking takes less time but requires fairly constant stirring it should be cooked in a covered saucepan on a low to med flame for about 45 minutes add water if the sauce gets too dry and begins to stick for baking, transfer it to an ovenproof casserole, cover it, and bake for 1 1/2 hours at 200 deg f check occasionally, though you are unlikely to need to add any water to the sauce
(8) finally, prepare and wash the fresh coriander in cold water only the leaves and the tender stems should be retained chop coarsely and mix well just before serving if you don’t have any fresh coriander, then mix in 2-3 tsp of coriander powder serve with well buttered (boiled) rice or pita bread, and fresh salad (serves 3-4) notes take care not to burn the onions and don’t overcook the masala just before mixing in the marinated meat.

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