Taboolie – parsley and wheat salad

Ingredients

1 cup burghul wheat (med grind)
3 bunches parsley
1 bunch fresh mint
1 bunch green onion
3 tomatoes
1 cucumber
1/2 cup salad oil
Juice of 3 lemons or to taste
salt to taste

How to prepare

1) in a large bowl rinse and drain burghul wheat twice in cold water
2) chop each vegetable separately to a very fine chop or use a food processor, being careful not to over process, vegetables should retain their identity
3) in a large bowl toss burghul wheat, vegetables, oil, lemon and salt
4) if the salad seems to be a little bland add more salt and lemon

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Roasted potato salad

Ingredients

4 cup quartered, unpeeled small red potatoes
1 cup miracle whip
2 hard-cooked eggs, chopped
4 sl bacon, chopped, crisped and drained
1/4 cup green onions, sliced

1/4 tsp salt
1/4 tsp pepper

How to prepare

Heat oven to 450. Place potatoes in large baking pan sprayed with non-stick cooking spray. Bake 30 to 35 minutes or until potatoes are tender and golden brown, stirring once. Mix dressing, eggs, bacon, onions, salt and pepper in large bowl. Add potatoes and mix lightly, to minimize breakage. Serve warm or chilled. Yield: 6 servings

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Indian-style pork

Ingredients

3 tbsp butter
2 tbsp olive oil
2 lb pork loin, bite-size pieces
1 med onion, coarsely chopped
2 scallions, with tops, minced
1 shallot, minced
2 tbsp curry powder
4 allspice berries
1 clove garlic, minced
1/2 tsp dried thyme
3 sprigs fresh parsley, minced
3 tbsp water
1 tbsp white wine vinegar
salt and black pepper to taste
1 scotch bonnet-type chile, pricked
1 chayote, in 1″ pieces
1 small eggplant, in 1″ pieces
2 tomatoes, peeled, coarsely chopped

How to prepare

Heat the butter and oil in a heavy frying pan over medium heat. Add the pork, onion, scallions, and shallot, and cook, stirring occasionally, until the pork pieces are browned on all sides. Place the curry powder into a spice mill with the allspice grains and grind until they are well mixed. Add the curry mixture to the frying pan along with the garlic, thyme, and parsley. Cover with the water and vinegar, lower the heat, and cook for 30 minutes. Season with the salt and pepper and add the chile, chayote, eggplant, and tomatoes. Continue to cook, uncovered, stirring occasionally, until the curry has a thick sauce (you may need to add a bit more water). Serve the colombo de porc hot with white rice serves 4 to 6.

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Shrimp and crab jambalaya

Ingredients

1 cup fresh claw crab meat
1 cup small shrimp chopped peeled and deveined
2 tbsp reduced-calorie margarine
1 cup very finely chopped onions
1/4 cup very finely chopped green bell pepper

1/4 cup very finely chopped celery
1/4 tsp salt
1/4 tsp ground oregano
1/4 tsp ground white pepper
1/4 tsp ground red pepper
1/4 tsp ground black pepper
1 1/3 cups chicken stock

1/3 cup very finely chopped green onion
1 tbsp very finely chopped parsley
2 cups cooked rice

How to prepare

In a medium saucepan over high heat, melt margarine. Add the onions, bell pepper, and celery and saut

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Roman green beans with fontina cheese

Ingredients

1 lb fresh string beans, trimmed
1/2 lb fontina cheese, cut into strips about 3″ by 1/4″
1 clove garlic, minced
1/2 tsp dijon mustard
1/4 cup lemon juice
1/2 cup olive oil

Salt and freshly ground black pepper

How to prepare

Cook the beans in boiling water until crisp-tender, about two minutes. Rinse under cold running water; drain. Combine with the cheese in a large bowl. Mash the garlic with the mustard in a small bowl. Stir in the lemon juice. Slowly whisk in the oil. Pour this dressing over the beans and cheese. Toss well and add salt and pepper to taste. Serve at room temperature or slightly chilled. Yield: four servings.

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Eating Ant Eggs in Thailand. How to Cook Ant Eggs, A Thai Food Recipe. Eating Insects & Bugs

http://www.youtube.com/v/IACf88cDOH8?version=3&f=videos&app=youtube_gdata

Thai food recipe: Raw Ant Egg Salad; Koi Khai Mot Dang ก้อยไข่มดแดง. Cooking and eating ant eggs.

Original post:
Eating Ant Eggs in Thailand. How to Cook Ant Eggs, A Thai Food Recipe. Eating Insects & Bugs

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Celery remoulade

Ingredients

1 lb celery root (3 to 3 1/2″ across)
1 1/2 tsp salt
1 1/2 tsp lemon juice
2-3 tbsp chopped fresh parsley, optional
Dressing:
1 1/2 generous tsp dijon-type mustard
3 tbsp boiling water
1/3-1/2 cup olive oil or salad oil
2-3 tbsp red wine vinegar
Salt and pepper

How to prepare

Note:
Celery root can be tough unless very finely shredded, you need a machine to do that For you To prepare the celery root: To prevent the celery from discoloring, work quickly peel the brown outside off the Celery root with a short, stout knife, cut into chunks, and shred in the machine at Once, toss in a bowl with the salt and lemon juice (if you are doing a lot, shred And season in batches in order to prevent it from yellowing ) to make the dressing: Meanwhile, warm other bowl in hot water, dry it add the mustard, and by dribbles Whisk in the boiling water, then the oil, finally dribble and whisk in the vinegar To make a thick, creamy sauce to assemble: taste the celery root if it seems salty, Rinse it in cold water, drain, and dry it fold it into the sauce, and correct Seasoning fold with the optional parsley makes 6 to 8 servings ahead-of-time note: The celery root is ready to serve now, but will be more tender if it steeps in the Refrigerator several hours it will keep several days, covered, in the refrigerator Recipes from the way to cook By julia child.

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String beans & tomatoes provencale

Ingredients

3 tbsp olive oil
5 tbsp cooking oil
1 large onion, chopped
1-1/2 lbs fresh string beans, trimmed
1 cup tomatoes
salt and pepper to taste

How to prepare

In a large skillet, heat the olive oil with 2 tbsp of the cooking oil. Add onion and cook over medium heat until lightly wilted. Add string beans and the remaining oil, cover, and cook at medium heat for 10 minutes, stirring occasionally. Add tomatoes, season with salt and pepper, and continue cooking for another three to five minutes. Check seasoning. Allow to cool and then refrigerate. Yield: four to six servings.

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Pollo san francisco

Ingredients

2 chicken breasts, skinless, boneless
salt and pepper, to taste
2 tsp oregano
2 tsp basil
3 tbsp olive oil
1 med onion
2 cloves garlic
1 small jalapeno
2 tsp pesto
1/4 cup chopped olives
2 cups tomatoes, crushed, peeled
1/2 tsp sugar
1 tsp rosemary
1 tsp marjoram
1/4 cup water
1/4 cup parmesan cheese, coarsely grated

How to prepare

Rub the salt, pepper, oregano, and basil into the chicken breasts and let them sit for 15 minutes. Heat the oil in a saut

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Roasted cornish hen, by pierre franey

Ingredients

4 cornish hens (about 1 lb each)
salt and freshly ground pepper to taste
4 sprigs fresh rosemary or 2 tbsp dry
4 garlic cloves peeled
2 tbsp olive oil
1 med onion peeled and quartered
1/4 cup dry white wine

3/4 cup fresh or canned chicken broth

How to prepare

Preheat oven to 450

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