Ingredients:
olive oil
6 green peppers, seeded and chopped
4 – 5 lbs. / 2 – 2½ kilo short ribs,
or flank steak
1 large onion, chopped small
1-2 garlic cloves, minced
1 cup dry or semi-dry white wine
3 teaspoons water
2 teaspoons sugar
1 teaspoon potato starch Method:
Saute green peppers, onion and garlic in oil until they are soft.
Remove them from the pot and refrigerate.
Add a little oil to the pot and brown the meat on both sides over a medium flame.
Reduce the flame, add the onion, and sauté.
Add the water and wine to the ribs.
Cover and simmer the meat for 8 – 9 hours, checking and basting it occasionally.
Remove the ribs from the pot, reserving the juices. In a small bowl, mix 1 teaspoon water, the sugar, and the potato starch until smooth.
Combine this with the reserved juices and heat, stirring, until thick.
Add the green peppers to the liquid and then return the meat to the pot. Simmer TIP:
Do not cut meat pieces too small as they shrink in the cooking process, and will therefore dry out much faster.
Serves 3-4 Ingredients:
250 g plain full fat yogurt
1-2 garlic cloves, minced
1 tablespoon lemon juice
1 tablespoon vegetable oil
1-1/2 teaspoons cumin powder
1/4 to 1/2 teaspoon cayenne pepper OR a dash or two of hot sauce
1/2 teaspoon salt
1/4 teaspoon turmeric
1-1/2 tablespoons curry powder
1/2 teaspoon garam masala(optional)
1/2 teaspoon ginger
12 chicken thighs(skin on and bone in), don't forget to wash your thighs. . . chicken thighs that is ;) Method:
Mix all ingredients except for chicken until the mixture is uniformly blended.
Add chicken and coat well.
Cover and refrigerate between 4 hours to overnight.
Heat oven to 425° F and place rack on top 1/3 of the oven.
Line a baking pan with foil and place chicken on one layer, adding a thick coating of the marinade on top of each chicken piece.
Bake for 45-50 minutes.
Check for doneness.
God didn't promise days without pain, laughter without sorrow, or sun without rain. He did promise strength for the day, comfort for the tears, and light for the way. If God brings you to it, He will bring you through it. ~ Unknown
♣ Irish ♣ Tea Cakes Ingredients:
3 eggs, separated and at room temperature
1/2 cup sugar
2/3 cup sifted cake flour
a pinch or 1/8 tsp. cream of tarter
1 teaspoon pure vanilla extract
4 tablespoons melted butter, cooled Method:
Preheat oven to 350° F. Grease and flour 12 muffin cups.
Beat egg yolks for 1 minute.
Gradually add sugar and continue beating for 4 minutes.
Beat egg whites until foamy.
Add a pinch of cream of tartar.
Beat until stiff peaks form.
Lightly fold 1/3 of whites into the yolk mixture. Then fold in flour and egg whites by thirds.
Add butter, mixing gently until blended thoroughly.
Spoon into prepared muffin cups, filling half full.
Bake for 15 minutes in a pre-heated 350° F oven.
Cool in pan for 10 minutes then turn out onto a rack. Filling:
1 cup heavy whipping cream
1/4 cup powdered/confectioners' sugar
1/2 teaspoon pure vanilla extract
1/4 cup orange marmalade Method:
Whip cream and sugar until stiff. Add vanilla and marmalade. Use a whisk to blend.
To assemble the tea cakes, cut a small circle about an inch deep into the top of each cake. Fill hole with 1 tablespoon of whipped cream mixture. Cut top in half and place each side, centers touching, onto the top covering the cream. Dust with powdered sugar and garnish with a green cherry.
Mediterranean Roast of Beef Ingredients:
3-1/2 to 4 lb. beef chuck or pot roast, boneless
2 Tbsps. oil
2-3 onions, quartered or coarsely chopped
6 potatoes, cut into quarters
3 carrots, coarsely chopped
celery if desired, but it tends to go mushy
1-1/2 Tbsps. minced garlic
1 cup dry red wine
1/2 cup beef stock/broth
2 Tbsps. tomato paste
1 tsp. cumin
1/2 tsp. pepper or a dash of hot sauce
1/8 tsp. cinnamon
1 Bay leaf
a sprig of thyme
1/2 tsp. grated lemon or 1/2 the peel of a lemon
1/2 cup dried apricots
1/4 cup pitted prunes Method: 1. Heat 2 tablespoons oil in a 4 to 5 quart ovenproof saucepan or large Dutch oven over medium heat. 2. Pat meat dry with paper towels. 3. Add roast to hot oil along with all of the vegetables and garlic. 4. Brown meat on all sides. 5. Stir in onion, garlic and Thyme occasionally. 6. Add liquids, seasonings, apricots and prunes. 7. Cover tightly and bake for 2-1/2 to 3 hours in a preheated 350° F oven, until meat is fork tender. 8. Lift meat onto a cutting board. 9. Cover loosely with foil and let stand 10 to 15 minutes. 10. Discard bay leaf, Thyme and citrus peel and skim any fat from sauce. 11. If you prefer, thicken the sauce by stirring 2-1/2 tablespoons flour mixed with 1/4 cup cold water. 12. Slice meat across the grain and serve with the sauce.
Preacher's Cake Cake Ingredients:
1 to 1-1/2 cups granulated sugar, depending on how sweet you like it
2 cups all-purpose flour
2 eggs
2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons pure vanilla extract
1/2 cup walnuts or hydrated raisins
1, 20 ounce can crushed pineapple - undrained(I use pineapple in it's own juice) Directions for Cake:
Pre-heat oven to 350° F.
Combine dry ingredients then add remaining ingredients and mix by hand.
Bake in a 9 x 13 prepared pan and bake in a pre-heated 350° F oven for 30-45 minutes.
Do not over bake or the consistency will be more dense and heavy. Frosting Ingredients:
1, 8 ounce pkg. cream cheese, softened
1-3/4 cups powdered/confectioners' sugar
1/4 cup butter or margarine, room temperature
1/4 teaspoon salt
2 teaspoons pure vanilla extract Note: I like to kick this recipe up a notch by replacing the vanilla extract with 2 teaspoons Brandy or Whiskey or Frangelico or whatever you enjoy :D Directions for Frosting:
With a mixer, blend ingredients well and spread on a cooled cake.
If you are concerned about caloric intake, then sprinkle top of cake with powdered sugar.
This is a NO milk, NO butter or oil cake recipe. Note: You can add other fruits or coconut if you wish. Some options are dried cranberries, currants, a tub of mixed dried fruit, fresh blueberries or semi-sweet mini chocolate chips. Here is a lovely Buttercream Frosting:
1 cup butter, softened
3-1/2cups confectioners' sugar
1 teaspoon milk
1 teaspoon vanilla extract
1/8 teaspoon salt
Method:
In a bowl combine butter, sugar and salt. Beat until well blended.
Add milk and vanilla and beat for an additional 3 to 5 minutes or until smooth and creamy.
Broccoli is at its freshest and most flavorful October through April. Low in calories and high in vitamins A, C, and K. Broccoli is easy to prepare and inexpensive. Many nutritionists think it helps prevent and may even fight cancer. Enjoy broccoli from top to bottom!
Ingredients:
8 oz rotini or other small pasta
1 lb. broccoli, tops cut into florets with stems peeled and sliced
1 tablespoon butter
1/2 teaspoon dried basil
4-1/2 teaspoons all-purpose flour
1 cup reduced-sodium chicken broth
2/3 cup 2% milk
3/4 teaspoon pepper
1/2 rotisserie chicken, meat pulled off the bones - approximately 3 cups
1/2 cup shredded cheddar Method:
Boil water and add pasta. Cook according to package directions.
Add broccoli during the last 8-10 minutes. Drain and leave in colander.
Melt butter with basil in pasta pot and stir in flour.
When light brown, whisk in chicken broth, milk, and salt. Bring to a boil. Toss with chicken, pasta/broccoli mixture, and cheese. Season to taste with salt and pepper.
Should make enough to serve 4
A cheesy, meaty tomato sauce pasta bake is a meal that few people can resist. If you don't have penne pasta, any short shape of dried 'multigrain' macaroni-style pasta will do. Choose among shells, farfalle, or rotini.
Ingredients:
NOTE: Ingredients for a changed serving size are based on a calculation and are not reviewed by the author or tested. Please also consider scaling up or down cooking containers as needed.
12 ounces multigrain penne OR your favourite short pasta
2. Spray an 11" x 7" baking dish with cooking spray.
3. Bring a large pot of lightly salted water to a boil. Add the penne and cook according to package directions, but stopping when the pasta is still slightly underdone; drain and rinse under cold water.
4. Heat a large nonstick skillet over medium-high heat and add the beef; cook, stirring with a wooden spoon to break up any chunks, until no longer pink, 3 to 4 minutes. Stir in the onion, green pepper, garlic, basil, and red-pepper flakes; cook until the onion is starting to soften, 3 to 4 minutes. Add the fresh parsley, tomatoes, tomato paste, and salt. Reduce the heat to medium and simmer, uncovered, until slightly thickened, about 9 to 10 minutes.
5. Meanwhile, combine the ricotta cheese, 1/2 cup of the mozzarella, and the Parmesan cheese in a bowl.
6. Pour half of the penne into the bottom of the prepared baking dish. Top with half of the sauce, then spread with the cheese mixture and top with the remaining penne. Spread top of penne with the remaining sauce and sprinkle with the remaining 1/2 cup mozzarella.
7. Bake until the penne is bubbling and the cheese has completely melted, about 30 minutes.
