CUSCUSU DI PISTACHI
Servings: 10
Ingredients:
1 c All-purpose flour
1/2 c Water
1 c Couscous, not instant3 c Water
1 tb Water1/2 ts Salt1 1/2 c Shelled green pistachios- unsalted and very green1 ts Almond extract1 ts Cinnamon1/4 c Almond oil-=OR=- Mild vegetable oil
1/2 c Sugar2 tb Water1/4 c Confectioners’ sugar1 oz Semisweet chocolate- finely gratedCandied cherries-=OR=- Other Candied Fruit- (to garnish)
Couscous is normally a [...]
Dolma Ici Zeytinyagli (Rice Stuffing For Vegetables)
Servings: 1
Ingredients:
1/2 lb Long grained rice
1/2 c Olive oil
1 c Water
1 lg Tomato
1 md Onion
Few sprigs dill and parsley
1 oz Pine nuts (pignoli)
1 ts Sugar (more to taste)
1 pn Thyme
Salt and pepper
1 oz Currants
This stuffing is for eggplants, pepper, tomatoes and zucchini. It is madewith olive oil and served as a cold vegetable dish.
Slice onion very finely, skin and roughly chop tomato and wash the riceuntil the water runs clear. Heat the olive oil in a deep pot and fry theonion [...]
PROSCIUTTO-WRAPPED ASPARAGUS
Servings: 4
Ingredients:
20 Stalks of asparagus
4 Thin slices of prosciutto
– fat removed
4 Pats unsalted butter
Freshly ground pepper
1/2 c Grated Reggiano Parmesan
–(freshly grated)
1 Lemon; quartered
Cut off tough ends of asparagus; cover asparagus with water in askillet; bring to a boil and cook until tender but still firm (3-4minutes). Drain well. Divide asparagus into 4 bundles of 3 stalks each;wrap prosciutto slice around center of bundle. Place the 4 bundles intooven-proof dish; dot with butter; season with pepper, [...]
ROMANIAN SAUSAGES (MITITEI)
Servings: 1
Ingredients:
5 Cloves garlic, peeled
1/4 c Water
1 lb Ground chuck
2/3 lb Coarsely ground pork
1 ts Baking soda
1 1/2 ts Salt
1 ts Black pepper
1/2 ts Dried thyme, whole
1/2 ts Dried basil
1/2 c Beef stock
Crush the garlic well in the water, using a fork. Stir the meat,baking soda, seasonings, and garlic puree together. Add Beef Stockand mix well. For each sausage, take 1/3 cup of the meat mixture, androll between the palms of your hands into a sausage shape about 4inches long. Place sausages side by [...]
TEX-MEX BEEF CASSEROLE
Servings: 4
Ingredients:
1 1/4 c Crushed crackers
- Cheddar cheese-flavored
1 cn Creamed corn (16 oz can)
1 cn Italian peeled tomatoes
- drained (14 oz can)
1 cn Chopped green chilies (4oz)
1 Medium onion, chopped
1 Medium green bell pepper
- chopped
2 Garlic cloves, minced
3 Eggs
1/2 ts Salt
1 tb Chili powder
1 lb Ground round (85% lean)
1 tb Butter
In large bowl, mix together 3/4 cup crushed crackers, corn, tomatoes,chilies, onions, bell pepper, garlic, eggs, salt and chili powder with afork until well blended. Add ground round and knead with your hands untilmixed. Transfer to a lightly buttered, deep 3-quart baking dish.Sprinkle remaining 1/2 cup crackers over top and dot with [...]
Dipping Sauce
Servings: 1
Ingredients:
1 tb Tamari soy sauce
1 ts Dark sesame oil
1 ts Rice vinegar
1/4 ts Chili oil
1/4 ts Honey
1 tb Water
Combine all ingredients in a bowl. Will keep indefinitely if stored inthe refrigerator.
‘Sundays at Moosewood Restaurant Cookbook’
—–
FISH IN ORANGE JUICE
Servings: 6
Ingredients:
2 lb Frozen Fish Steaks; *
1/2 c Onion; Finely Chopped
2 Cloves Garlic; Minced
2 tb Vegetable Oil
2 tb Fresh Cilantro; Snipped
1 ts Salt
1/8 ts Pepper
1/2 c Orange Juice
1 tb Lemon Juice
1 Egg; Large, Hard Cooked, **
* Use Halibut or other fish steaks. ** Cut the hard cooked egg intowedges after peeling. Thaw the frozen fish steaks. Arrange the fishin a 12 X 7 1/2 X 2-inch baking dish. In a small skillet cook theonion and the garlic until the onion is tender but not brown. Stir [...]
Dhansak
Servings: 4
Ingredients:
1 c Mixed legumes
3 c Water
1 lb Mixed vegetables
4 tb Ghee
1 sm Onion, diced.
2 ea Garlic cloves, chopped
1 ea Green chili, chopped
1/2 ts Turmeric
2 ts Garam masala
Salt to taste
1 tb Lemon juice
3 tb Chopped cilantro
Wash legumes and soak for an hour.
Place water and legumes in a large pot and bring to a boil. Cut vegetablesinto bite sized pieces and add to the legumes. Cook for 10 minutes.
Heat ghee in a separate pot and saute onion and garlic till golden. Stir inchili, turmeric and garam masala. Mix thouroughly.
Transfer legumes [...]
Cream-Cheese Fudge
Servings: 1
Ingredients:
3 oz Cream cheese, softened
1 ts Heavy cream
2 c Confectioners’ sugar
2 oz Unsweetened chocolate,
-melted
1/2 ts Vanilla extract
1 ds Salt
1 c Chopped nuts
Servings: 1 pound
DIRECTIONS: Beat cream cheese and cream until smooth. Gradually beatin sugar. Add melted chocolate and blend. Stir in vanilla, salt, andchopped nuts. Press into buttered 8×4×2′ pan and chill. Cut insquares.
Source: Mom’s old magazine clippings- 1940’s to 1970’s
From: Sallie Austin
HALIBUT WITH CILANTRO PESTO
Servings: 6
Ingredients:
Cilantro Pesto; See Sowest 2
6 Halibut Steaks; *
2 tb Margarine Or Butter; Melted
2 tb Lemon Juice
* Fish steaks should be cut about 1-inch thick and weigh about 5 ozeach. Prepare Cilantro Pesto and set aside. Heat oven to 450degrees F. Place the fish steaks in an ungreased rectangular bakingdish 13 X 9 X 2-inches.Mix margarine and lemon juice. Pour the mixture over the fish.Bake, uncovered, until [...]