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
The Smoother Sour Drinks
What you need:
1 jigger (1½ oz. ) Southern Comfort
1/3 jiggers lemon juice
1/2 teaspoon sugar
Shake with cracked ice and strain into glass.
Add an orange slice on the rim of the glass and cherry. Then taste it.
The Southern Comfort makes the best smoothest sour ever!
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.
1 cup mint leaves or less
1 cup lemonade
1 liter water
225 g sugar more or less
1 teaspoon anise powder
Pinch of cinnamon (optional)
Chop the mint and add anise powder.
Heat the water in the saucepan and bring it to boiling point.
Add sugar and cinnamon.
Put the mint and the anise in another saucepan then add the mixture of water, lemonade, sugar, cinnamon. Cover the saucepan and leave it for two hours. After that put the saucepan on the stove and bring it to boil for few minutes remove from heat, strain and leave it to cool. If you like to add color to the juice (optional)
Serve it in narrow glasses with sprig of mint and a slice of lemon.
Tamarind juice is a very fresh summer drink and very tasty. To make a drink of tamarind fill a glass to 3/4cold water, add the 2 or more of tamarind juice it depend on the taste. Then fill the other ¼ of the glass with cold water and refrigerate the rest of the juice.
1 lb tamarind (also known as St.Jhon’s Bread)
1½ lb sugar
12 cups water
Juice of 2 lemons
Cut the Tamarind to small pieces then put them in the saucepan, add the water and let them soak for at least 7-8 hours or through the night. After has been soaked mash them very well then put them through a very fine strainer and in second time put them in the cheesecloth and squeeze most of the tamarind out. Put the tamarind in a saucepan add sugar and boil for 5-7 minutes with stirring from time to time and by scoping the heavy froth out. Then add the lemon juice and leave it for few minutes. Remove from heat to cool down.