Category Archives: Appetizer

How to Make Baked Chicken and Vegetables

Baked chicken and vegetables
4 chicken legs or 8 drumsticks
2 medium tomatoes
2 chopped green peppers
3 carrots cut into slices
4 small onions
½ cup peas
6 black olive or green
2 tablespoon chopped parsley
2 cups water
2 tablespoon vinegar
2 tablespoons butter
1 teaspoon vegetable oil
1 teaspoon sugar
Salt and pepper to taste

For marinating the chicken

1 teaspoon ginger paste
1 teaspoon garlic minced or garlic paste
1 tablespoon yogurt
1 tablespoon sweet red pepper flakes or paprika
1 teaspoon Montreal stake Seasoning

The chicken
In a shallow bowl add all marinate ingredients and mix then add the chicken and  mix it again cover the bowl with plastic wrap let it set in the fridge for 25 minutes.
Put the chicken in large baking tray bake in a moderate heat at 350°F until golden brown. In a medium saucepan add butter, vegetable oil, onions, salt
and pepper fry for 6 minutes then add water, vinegar and sugar cook for  8 minutes more.
Add tomatoes, green peppers, carrots, peas, parsley, and olive. Leave it over low-heat until done.
Remove it from pan, transfer to serving and bowl, serve with hot chicken.


How to Make Stuffed Plain Paratha with Spinach

Stuffed Paratha with Spinach
1   package frozen plain paratha contain (5 or 10 paratha
3   cups spinach after blanching (about 5 packages of fresh spinach)
3   tablespoons olive oil
2   chopped medium onions
2   eggs
¼  cup milk
½  cup pomegranate seeds
Salt and pepper to taste
Thaw the frozen paratha before preparing the spinach.
1- Wash spinach very good 2-3 times to remove soils or any residue, drain to remove excess water. Cut the spinach to small pieces.
In a large pan add 10 cups of water and bring to boiling point, drop the spinach and blanch for 5 minutes. Put the colander under running cold water in the sink then drop the spinach in this cold water wait until they get cool down. Squeeze them very hard till no excess water left.
Put another saucepan add olive oil and chopped onions fry for 5 minutes and squeeze the spinach again to get rid of any remaining water the add them to the onion stir-fry for 5 minutes then add the pomegranate seeds and stir it together then add salt and pepper to taste and set aside.
2- Cut the package remove one paratha and lay it down on the table surface add two tablespoon of the stuffing fold the two side on each other then bring the bottom on the tops of the two sides in the end you get the shape of triangle. Continue the same procedure until all are stuffed. Brush a large baking tray with oil or butter then add the stuffed paratha
Egg wash
In a small saucer put eggs and milk and mix it together, then Bruch each of the paratha with ther mixtrue. Bake at 250° F until golden brown.
Serve hot or cold.

How to Make Stuffed Mushroom Balls

Stuffed Mushroom Balls


20     mushrooms caps

1       cup grated white cheese

1       cup grated mozzarella cheese

1       egg white or whole egg

1       teaspoon dried oregano

1       teaspoon finely chopped basil

2       cups panko breadcrumbs or regular breadcrumbs

1       cup flour

1       cup beer

Oil for frying

Salt and pepper to taste

  • Preparations:
  • Clean, wash, and dry the mushrooms. Mix the two grated cheeses together, add the oregano, basil, and egg white or the whole egg if you prefer. Add salt and pepper your taste. Stuff each piece with cheese mixture and set aside.
  • In large bowl put flour, salt and beer mix it together until you get a very smooth batter. Dip each piece of mushrooms into the batter and allow the excess batter to drip off.
  • In another large add panko breadcrumbs and roll the mushrooms into the breadcrumbs. Repeat the process for all the mushroom pieces.
  • In deep fryer heat the oil, when it is hot enough drop few pieces at a time, fry until golden brown. Remove from oil and drain it on paper towel.
  • Serve hot with main dish and salad.

How to Make Stuffed Truffle

                                              Stuffed Truffle


1 kg            truffle

1/2 kg       ground meat

1                  chopped onion

3                  tablespoons pine nuts

3                  tablespoons chopped finely parsley

6                  slices lemons

1                  teaspoon lemon juice to mix with the inside of truffles

3                  teaspoons lemon juice to soak the truffle

3                  tablespoons olive oil for stuffing

2                  teaspoons olive oil for water mixture

1                   teaspoon oregano

1/2             teaspoon spices

1/4            teaspoon dry mint

12               mint leaves

Salt and fresh ground pepper to taste


Wash truffle (3-4) times to remove soil from truffle. Cut the tops of the truffles remove the inside. Reserve the inside of the truffles then add t 1 teaspoon of lemon juice and mix it together for discoloration.

In a large pot, add about (6) cups of water and 3 tablespoons of lemon juice, then put the washed truffles in the pot and set aside.


In a large skillet add oil and pine nuts fry for 5 minutes or until the pine nut become light brown then add onions, meat, spices salt, pepper,  continue the cooking for 10-15 minutes or until done. Add parsley and oregano and cook for few minutes more. Remove from heat. Drain the water from truffles and dry them then fill each truffle with the stuffing mixture until you finish all.

Water Mixture:

Put water in the tray depends on the size of the tray. Add 3-4 tablespoons less or more lemon juice and 2 teaspoons olive oil and 1/4 teaspoon dry mint. Mix them together then pour over the truffle tray.

Bake at 350°F for 30-40 minutes.  Serve with rice and salad. Garnish with lemon slices and fresh mint leaves.

How to Make Stuffed Tomatoes and Zucchini

Stuffed Tomatoes and Zucchini

Preheat oven to 375°F
4 large tomatoes cases
4 large zucchini
1 finely shredded onion
1 finely shredded carrots
2 tablespoons white bread or dry bread crumbs
200 g ricotta cheese or cottage cheese
200 g minced mushroom or very finely chopped
1 teaspoon tomato juice or half teaspoon tomato paste
1 teaspoon minced or very fine chopped parsley
½ lemon juice
¼ teaspoon red chili powder (optional)
3 tablespoons corn oil
Salt and pepper to taste
Cut the tops of the tomatoes and scoop out the pulp and reserve the tomatoes cases and the pulp. Then cut the zucchini lengthwise and scoop out the pulp and discarded.
In a saucepan add oil, onion, tomato pulps and fry them for 3-4 minutes add carrots, mushrooms, parsley, red chili, recotta cheese, lemon juice, salt and pepper mix together and cook for 5 minutes or more.
Fill the tomatoes cases and zucchini with the stuffing cover the tomatoes with the tops. Arrange the tomatoes and zucchini in a shallowpan or baking dish and bake for 20-30 minutes.

How to Make Hot Shrimp

Hot Shrimp

½ kg large shrimp
4 cups water
3 tablespoons lemon juice
2 chopped green or red jalapeno seeds and fibrous removed
3 tablespoons parsley
2 tablespoon vinegar
1 bay leaf
½ teaspoon or less hot sauce
½ cup chopped onion
¼ cup chopped green pepper
¼ cup finely chopped pine nut
For Garnishes
Lemon slices, green pepper pieces.
Wash shrimp under running water then grasp the middle tail fin; give a long firm twist and pull to remove the stomach and the intestinal vein.
Wash them for second times. Have ready a large pot of water bring it to a boiling point then add vinegar, lemon juice, salt, bay leaf, chopped onion and shrimps leave them to boil for 15 minutes or less then drain the shrimp and set aside. Put the shrimp in a bowl add garlic, salt to taste. Add chopped parsley and chopped jalapeno pepper or any kind of hot peppers, hot sauce pine nut and lemon juice, olive oil mix all together. Transfer to serving dish and Garnish with green pepper pieces and lemon slices.
Hot sauce (optional)