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
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.
Posted in Appetizer, Beverage, European Dishes & Cuisines
Tagged Black Olive, Carrots, Chiken Drumstick, Garlic Paste, Ginger Paste, Green peppers, Montreal Stake Seasoning, Parsley, Peas, Sugar, Sweet Red Pepper Flakes, Tomatoes, vinegar, yogurt
600 g beef or lamb cut into small pieces or cubes
5 small onions
250 g butter or oil
4 cloves garlic paste
3 small tomatoes or 3 tablespoons tomato purée
1 1/2 tablespoons flour
1/2 cup white wine
2 bay leaves
1 teaspoon paprika
Salt and fresh black pepper as needed
Remove the onions skin. Fry the onions until golden brown, add the garlic and fry them for few second. In a large saucepan add meat and fry to a light brown color, and then add enough water to cover the meat and boil for 20-25 minutes. Add the brown onions and garlic to the meat and the bay leaves, salt and pepper to taste, cook on low-heat.
Mix the tomato purée and the flour with wine and pour into the pan. Add more hot water if necessary. Continue cooking until done.
The sauce should be thick.
Baked Meat Slices with Potatoes and Onions
500 g meat lamb or beef
10 medium size potatoes
4 large onions
3 tablespoons butter
2 cups of water
1 teaspoon white pepper
1 cube chicken flavoured bouillon or beef
Chopped parsley for garnishing
Salt to taste
Cut the meat and onions into thin slices and the potatoes to thick slices.
In a medium saucepan add half of the butter and fry the meat after adding the white pepper. Then add water and the cube of bouillon and cook for about 15 minutes. Then remove the meat from the pan and set aside.
In another saucepan add the other half of the butter and the onions stirring continuously until light brown.
In a baking tray or large skillet arrange the potatoes, meat, onions in layer first potatoes, meat, and onions then repeat it again but the last layer it should be the potatoes on tops. Then add salt and meat juice which was the meat cooked with. Bake in at 350° F, oven for about 40 minutes or until done removing from oven garnish with parsley and serve with salad.
500 g mushrooms
100 g butter
4 tablespoons flour
Salt and pepper to taste
Clean the mushrooms and soak them for several minutes in cold water. Wash them thoroughly, cut them into slices and put them in boiling water. Add salt when they become soft. Strain the broth off the cooked mushrooms and filter through a dense strain.
1 cupful of melted butter or vegetable oil
2 cupfuls of sugar
3 cupful of semolina
4 cups of water
½ teaspoon rose water or orange blossom water
Put the water to boil with sugar. Brown the semolina in oil stirring continuously. Pour the hot syrup over the semolina when it turns yellow stir it until all the syrup is absorbed. Remove from the plate, cover with double napkin and put lid on top take off the lid after 20 minutes later and stir with a fork. Replace the lid until the nkhalva cools down Serve with crushed walnut kernel and cinnamon or any other nuts.
Makes 12 dozen. You can cut the recipe in half
6 tablespoons sour cream
2 tablespoons sugar
4 teaspoons vanilla
4 cups flour
2 teaspoons baking powder
Pinch of salt
Beat eggs until thick and light in color, add cream, vanilla, sugar and beat for 2-3 minutes. Add the baking powder, flour stir it together and refrigerate for 2 hours. Roll it out thin and cut 2 inch strips, Slice the center turn and Fry in hot oil.
Cover with confectionery sugar
400 g shrimps
300 g chicken breast cut into small pieces
200 g beef or lamb cut into small pieces
200 g veal cut into small pieces
500 g mushrooms cut into half or whole
200 g chopped onions
200 g green peppers cut into julienne
600 g tomatoes cut into cubes
6 – 8 chopped garlic cloves
½ g saffron
1½ cups olive oil
1½ cups long grain rice
4 boiled eggs slices
Clean and wash the shrimp then marinate in the mixture of shrimp marinate.
1 tablespoon minced garlic
1 tablespoon yogurt
1 teaspoon spices
2 tablespoons lemon juice
Mix all the ingredients together add shrimp and marinate for 15 minutes and set aside
Heat oil in a skillet or saucepan. Add onions, chicken, lamb, veal and shrimp sauté for 10 minutes, add rice, tomatoes, mushrooms, crushed saffron and garlic then add the water stir and bring it to boil and before the water dries out transfer the saucepan to the oven bake for 15 to 20 minutes. Remove it from oven to a large platter and decorate the top with shrimp, boiled eggs and lemon slices, and you can add tomatoes slices (optional)
Serve hot with fresh tomatoes sauce.
Posted in European Dishes & Cuisines
Tagged Boiled Eggs, Chicken, chopped onions, Green peppers, Lamb, Long grain rice, minced garlic, mushrooms, Olive Oil, saffron, Shrimp, Tomatoes, Veal