Posted By All Recipes Blog
Ingredients:
- 2 cups uncooked ziti or elbow macaroni
- 3/4 pound ground beef
- 1 small onion, chopped
- 1 (15 ounce) can tomato sauce
- 1 teaspoon salt
- 1 1/2 cups grated kasseri, parmesan or romano cheese
- 1/8 teaspoon ground cinnamon
- 1 1/4 cups milk
- 3 tablespoons butter or margarine
- 1/8 teaspoon ground nutmeg
Directions For Recipe:
- Cook macaroni as directed on package. Drain.
- Cook and stir beef and onion in 10-inch skillet until beef is light brown. Drain.
- Stir in tomato sauce and salt.
- Spread half the macaroni in a greased 8-inch square baking dish. Cover with beef mixture.
- Mix 1/2 cup of the cheese and cinnamon. Sprinkle over beef mixture. Cover with remaining macaroni.
- Cook and stir milk and butter in 2-quart saucepan until butter is melted.
- Stir at least half the milk mixture gradually into beaten eggs.
- Blend into milk mixture in saucepan. Pour over macaroni.
- Sprinkle with remaining 1 cup cheese.
- Bake uncovered at 325 degrees F until brown and center is set, about 50 minutes.
- Sprinkle with nutmeg. Garnish with parsley if desired.
Posted By All Recipes Blog
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1 ea Eggplant; Md, About 1 Lb.
2 ea Cloves Garlic
1/2 t Soy Sauce
2 tb Olive Oil
1 tb Lemon Juice
1 c Fresh Tomato; Chopped
2 tb Green Onion; Diced, Use All
2 tb Fresh Parsley; Minced
1 tb Fresh Basil; Chopped, OR
1 t Dried Basil; Crushed
Cut the eggplant in half lengthwise. Bake, cut side down, on a greased cookie sheet at 400 degrees F. for 60 minutes. As the eggplant cools, gently squeeze out the excess water. Use a spoon to scoop pulp from the skin. Place the pulp in a bowl and mash with a fork. Using a garlic press, crush the garlic into the eggplant. Add all of the other ingredients and blend well. Cover and chill. Makes about 3 1/2 cups of dip. SUGGESTED DIPPERS: Sesame Crackers, Lavasch Crackers, Cocktail Rye Bread, Scallions, Bell Peppers
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Posted By All Recipes Blog
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3 Eggplants
3 Garlic cloves; minced
1/3 c Olive oil
1 tb Minced parsley
-(or Onion, Basil or – Anchovies) 1 Lemon, juice only
Salt and pepper This makes a dip that is delicious on raw vegetables or spread on French bread, and is good as an appetizer, snack or light lunch. HALVE THE EGGPLANTS LENGTHWISE and place under a broiler, 2 inches from the flame. Broil for 50 minutes, turning once, until very soft. Scoop out the flesh and discard the seed strips. Pass through the coarse blade of a food mill or coarsely mash by hand. Add garlic to taste (be careful, the taste becomes stronger with time). Beat in the olive oil. Add the parsley, lemon juice, salt and pepper. PETER KUMP – PRODIGY GUEST CHEFS COOKBOOK
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Posted By All Recipes Blog
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3 Eggplants
3 Garlic cloves; minced
1/3 c Olive oil
1 tb Minced parsley
-(or Onion, Basil or – Anchovies) 1 Lemon, juice only
Salt and pepper This makes a dip that is delicious on raw vegetables or spread on French bread, and is good as an appetizer, snack or light lunch. HALVE THE EGGPLANTS LENGTHWISE and place under a broiler, 2 inches from the flame. Broil for 50 minutes, turning once, until very soft. Scoop out the flesh and discard the seed strips. Pass through the coarse blade of a food mill or coarsely mash by hand. Add garlic to taste (be careful, the taste becomes stronger with time). Beat in the olive oil. Add the parsley, lemon juice, salt and pepper.
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Posted By All Recipes Blog
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2 Medium eggplants
1/2 c Vegetable stock
2 Onions, sliced
1 c Diced celery
3/4 c Tomato puree
1/2 c Vinegar
2 tb Sugar
2 tb Capers
4 tb Raisins or currants, plumped
In hot water Salt & pepper Preheat oven to 400F. Place the eggplants on a baking sheet and prick with a fork. Bake until tender but not mushy, about 35-45 minutes. When the eggplants are cool enough to handle, remove the peel and dice the flesh into 1-inch cubes. Place the cubes in a strainer or drainer. In a large saute pan over moderate heat, bring the stock to a boil. Add the onions and cook until tender, about 10 minutes. Add the celery and cook for 5 minutes. Add the tomato puree, vinegar, and sugar, and simmer a few minutes. Stir in ther eserved eggplant, capers, and raisins and warm through. Adjust the seasoning with salt and pepper. Serve at room temperature. This can be made a few days ahead of time. Bring to room temperature for serving, check seasoning, and add vinegar and salt if desired.
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Posted By All Recipes Blog
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3 lg Eggplants
Coarse salt Olive oil 2 lb Ripe tomatoes
3 ea Garlic cloves, chopped
2 tb Parsley, chopped
1 tb Lemon juice
1/8 ts Sugar
Salt & pepper Parsley to garnish Cut unpeeled eggplants into 1/2″ diagonal slices, spread slices onto a cutting board, sprinkle with salt & press with a plate to get rid of excess liquid. Allow to drain for 30 minutes. Wipe with a damp cloth. Heat enough olive oil to cover bottom of a large skillet. Fry gently over medium heat, turning often till tender. Remove from pan & drain. Plunge tomatoes into boiling water for a few seconds, peel & deseed. Saute remaining pulp in a little olive oil till soft. Add garlic & parsley. Cover, reduce heat & cook for 30 to 40 minutes. Remove from heat, cool, add lemon juice, sugar, salt & pepper. Place eggplant in a shallow serving dish or glass bowl. Pour tomato mixture on top & chill till ready to serve. Garnish with parsley sprigs.
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Posted By All Recipes Blog
Ingredients:
- 7 eggs (at room temperature)
- 2 tablespoons water
- Juice of 3 lemons
Directions:
- Beat egg whites with water until stiff.
- Blend in egg yolks, then add lemon juice, beating until thick.
- With a ladle, add a small amount of hot broth to the egg mixture, blending quickly.
Posted By All Recipes Blog
Ingredients:
- 1 pound ground beef
- 1 cup rice
- 2 onions, ground
- 1 clove garlic, minced
- 1/2 cup vegetable oil
- 1 (6 ounce) can tomato paste, divided
- 1 1/2 tablespoons salt, divided
- 3/4 teaspoon pepper, divided
- 1/2 teaspoon oregano
- 1 egg, well beaten
- 8 green bell peppers
- 6 cups water
- 5 medium potatoes, sliced
Directions For Recipe:
- Combine meat, rice, onions, garlic, oil, 1 tablespoon tomato paste, 1 tablespoon salt, 1/2 teaspoon pepper, oregano and egg.
- Wash green peppers. Cut and remove seeds.
- Fill peppers with meat mixture.
- Place open side down in circle in roasting pan.
- Combine remaining ingredients except potatoes.
- Pour over peppers.
- Place potatoes in center of pan.
- Bake for 1 hour and 15 minutes at 400 degrees F.
Posted By All Recipes Blog
Ingredients:
- 3 (6 ounce) jars marinated artichoke hearts, undrained
- 3/4 cup freshly grated Parmesan cheese, divided
- 1 clove garlic, minced
- 10 sheets frozen phyllo pastry, thawed
Directions For Recipe:
- Drain artichoke hearts, reserving marinade. Set marinade aside.
- Position knife blade in food processor bowl. Add artichoke hearts, 1/2 cup cheese and garlic. Pulse 4 times or until artichoke hearts are finely chopped. Set aside.
- Place 1 phyllo sheet on wax paper (keep remaining phyllo covered).
- Lightly brush phyllo sheet with oil portion of reserved marinade.
- Sprinkle with 2 teaspoons of remaining cheese. Top with another phyllo sheet.
- Brush lightly with oil portion of reserved marinade.
- Cut phyllo sheet in half lengthwise. Cut each half crosswise into thirds, making 6 sections, each measuring approximately 6 x 5 inches.
- Place a heaping teaspoon of artichoke mixture in center of each phyllo section. Gather corners of phyllo over filling and gently twist to close.
- Place on a lightly greased baking sheet. Repeat procedure with remaining phyllo sheets, marinade, cheese and artichoke mixture.
- Bake at 350 degrees F for 14 minutes or until golden. Serve immediately.
Posted By All Recipes Blog
Ingredients:
- 6 golden delicious apples
- 6 granny smith apples
- 2 tablespoons unsalted butter
- 6 tablespoons granulated sugar
- 1/2 teaspoon cinnamon
- Nut mixture:
- 2 1/2 cups walnuts, chopped
- 1/2 cup granulated sugar
- 1/2 teaspoon grated lemon peel
- 1/2 teaspoon cinnamon
- 24 sheets phyllo dough
- 1/2 cup unsalted butter, melted
- 2 tablespoons plain dry bread crumbs
- 2 tablespoons honey
Directions:
- Saute the apples first to let the water evaporate ensures a crisp crust.
- Apple layer: Peel and slice apples. Melt butter in Dutch oven over high heat. Add apples, sugar and cinnamon. Cook, stirring occasionally, until apples are tender and juices are evaporated, 15 to 20 minutes. Cool.
- Nut mixture: Combine all ingredients in small bowl.
- Preheat oven to 400 degrees F.
- Trim phyllo sheets to 13 x 9-inch rectangles. Cover with plastic wrap.
- Brush a 13 x 9-inch metal baking pan with butter.
- Place 1 phyllo sheet in pan and brush with some of the melted butter.
- Layer 5 more phyllo sheets on top, brushing each with butter.
- Spread 2 cups nut mixture on top and repeat layering with 6 more phyllo sheets and butter.
- Spread apple mixture on top. Repeat layering with 6 more phyllo sheets and butter.
- Sprinkle remaining nut mixture on top. Sprinkle with bread crumbs and layer with the 6 remaining phyllo sheets and butter.
- With sharp knife, cut lengthwise through pastry and filling into 1 1/2 inch-wide strips, then cut diagonally at 2-inch intervals to make diamonds.
- Bake 35 to 40 minutes or until golden. Drizzle honey on top and bake 5 minutes more. Cool in pan on wire rack.
- Serve warm or at room temperature with whipped or ice cream