800 g sardines
¼ cup rice
250 g cooked shrimps or less
3 cloves minced garlic
1 chopped parsley
2 tablespoons grated parmigiano cheese – optional
3 tablespoons olive oil
250 g arca noae or the Noah’s Ark shell
½ teaspoon lemon juice
1 tablespoon lemon peel
Salt and pepper
In a medium saucepan boil the rice in salted water for 10-13 minutes until get little tender then drain the rice and leave it aside.
Clean and wash the sardines very good, cut the head and tail. Make slit in each sardine if it’s two small try to make it little bigger with your finger.
Use10-14 sardines. Keep the rest for stuffing.
Clean, Wash and open the arca noae shells.
Remove the meat from inside.
Cut into small pieces the remaining sardine, arca noae, shrimps, and eggs.
In a large bowl add the drain rice, sardine, shrimps, arca noae, eggs, garlic, parsley and salt and pepper.
Mix all ingredients together; fill each sardine with this stuffing.
Grease baking tray with oil and lay the stuffed sardine on the tray, sprinkle with olive oil.
Bake at 350°F for 15 minutes. Remove from oven, add lemon peel on top.
4 cups vegetable broth base (you can find it in supermarket)
¾ cup boiled long grain rice
1 lemon peel shredded to a very fine
1 teaspoon fried sesame seeds
Juice of 2 lemons
Salt and black pepper to taste
Put the vegetable broth base in a large saucepan and bring it to boil, add the rice and re boiled againThen lower the heat and leave it for 15 minutes.
In a small bowl beat the eggs with lemon juice and lemon peel till they are very light.
Add egg mixture to the soup and stir continuously. Remove it right away from heat to prevent egg lump. Stir the soup for 10 minutes until you get a very smooth soup.
Transfer it to a serving bowl and sprinkle with fried sesame seeds.
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
8-10 jalapeno large ones
1 1/2 pounds cream cheese
1 cup bread crumb
1/2 cup flour
3 large whipped or beaten eggs
Oil for frying
Salt to taste or with out salt
Before you start you should wear gloves.
Wash, core, and cut the top of the jalapeno peppers. Discard the seed but leave about 1 teaspoon for the stuffing if you prefer it hot.
In mixing bowl add cream cheese, jalapeno seeds mix well.
Cut the jalapeno from top to bottom fill it with cream cheese, dip each one in flour, eggs, bread crumb, and again in eggs.
Fry them in the deep fryer pan until golden brown.
1 kg medium size eggplants
3 tbsp white hard cheese
4 large whipped eggs
1 cup flour
1 cup bread crumbs
1 cup yogurt
4 tbsp parsley finely chopped
1 tbsp minced garlic
Salt and black pepper to taste
Wash and dry the eggplants, cut them in slices about 1/2 cm thick. Sprinkle them with salt and leave them for about 15 minutes, then squeeze the excess water out of the slices. Then fry them until golden brown.
Mix the grated hard cheese and two eggs and finely chopped parsley to make the stuffing.
Put one tablespoonful of the stuffing between the 2 fried slices, and then press the patty together
Then dip each two in the flour, whipped eggs, bread crumbs, and again in eggs.
Fry the eggplants in very hot oil until golden brown; never put them on the top of each other after they are taken out of the oil
Served with yogurt seasoned with crushed garlic, or with green salad according to the season.