1/2 lb Pitted dates1/4 lb Raisins4 Figs, dried1 1/2 c Sweet wine1/4 lb Walnuts1/4 lb Almonds2 tb Sesame seeds1/2 ts Cumin1/2 ts Ginger, ground1/2 ts Cinnamon1/2 ts CardomomPlace fruits in...
1/2 lb Pitted dates
1/4 lb Raisins
4 Figs, dried
1 1/2 c Sweet wine
1/4 lb Walnuts
1/4 lb Almonds
2 tb Sesame seeds
1/2 ts Cumin
1/2 ts Ginger, ground
1/2 ts Cinnamon
1/2 ts Cardomom
Place fruits in food processor or blender. Finely chop. Add 1/2 cup of the wine. Mix again, at low speed. Add remaining ingredients and mix at low speed until nearly smooth
1/2 lb Pitted dates
1/4 lb Raisins
4 Figs, dried
1 1/2 c Sweet wine
1/4 lb Walnuts
1/4 lb Almonds
2 tb Sesame seeds
1/2 ts Cumin
1/2 ts Ginger, ground
1/2 ts Cinnamon
1/2 ts Cardomom
Place fruits in food processor or blender. Finely chop. Add 1/2 cup of the wine. Mix again, at low speed. Add remaining ingredients and mix at low speed until nearly smooth
1 cup dried apricots, halved 2 cups dried prunes, halved 1/2 cup Madeira wine 1 goose (12 pounds) juice of 1 orange 2 tart apples grated zest of 1 orange...
1 cup dried apricots, halved
2 cups dried prunes, halved
1/2 cup Madeira wine
1 goose (12 pounds)
juice of 1 orange
2 tart apples
grated zest of 1 orange
salt and pepper to taste
dash paprika
8 slices bacon
1 1/4 cups Wild Goose Sauce (recipe below)
Place apricots and prunes in mixing bowl. Add Madeira. Mix and
set aside.
Preheat oven to 325F. Rinse goose and pat dry. Prick all over
with fork. Rub inside and out with orange juice. Add apples and
orange zest to apricots and prunes. Sprinkle goose inside and out
with salt, pepper and paprika. Stuff cavity with fruit. Skewer
opening closed. Lay bacon slices across breast. Place goose, breast
side up, in shallow roasting pan. Roast for 1 1/2 hours, removing
accumulated fat every 30 minutes. Remove bacon and roast for 1 hour
more, removing fat after 30 minutes. Remove from oven. Let stand
20 minutes before carving.
Make sauce:
pan drippings from roasted goose
2 green onions, chopped
3/4 cup chicken stock
1/2 cup Madeira wine
1 tbsp. peppercorns, slightly crushed
1 tsp. cornstarch
salt and fresh ground pepper to taste
Scrape brown pan drippings into saucepan. Add green onions,
1/2 cup stock, Madeira and peppercorns. Simmer 5 minutes. Mix
cornstarch with remaining 1/4 cup stock until smooth. Slowly
drizzle into sauce, stirring rapidly. Add salt and pepper. Stir,
simmer 5 minutes. Serve over goose.
1 cup dried apricots, halved
2 cups dried prunes, halved
1/2 cup Madeira wine
1 goose (12 pounds)
juice of 1 orange
2 tart apples
grated zest of 1 orange
salt and pepper to taste
dash paprika
8 slices bacon
1 1/4 cups Wild Goose Sauce (recipe below)
Place apricots and prunes in mixing bowl. Add Madeira. Mix and
set aside.
Preheat oven to 325F. Rinse goose and pat dry. Prick all over
with fork. Rub inside and out with orange juice. Add apples and
orange zest to apricots and prunes. Sprinkle goose inside and out
with salt, pepper and paprika. Stuff cavity with fruit. Skewer
opening closed. Lay bacon slices across breast. Place goose, breast
side up, in shallow roasting pan. Roast for 1 1/2 hours, removing
accumulated fat every 30 minutes. Remove bacon and roast for 1 hour
more, removing fat after 30 minutes. Remove from oven. Let stand
20 minutes before carving.
Make sauce:
pan drippings from roasted goose
2 green onions, chopped
3/4 cup chicken stock
1/2 cup Madeira wine
1 tbsp. peppercorns, slightly crushed
1 tsp. cornstarch
salt and fresh ground pepper to taste
Scrape brown pan drippings into saucepan. Add green onions,
1/2 cup stock, Madeira and peppercorns. Simmer 5 minutes. Mix
cornstarch with remaining 1/4 cup stock until smooth. Slowly
drizzle into sauce, stirring rapidly. Add salt and pepper. Stir,
simmer 5 minutes. Serve over goose.
1 lb Ground beef, veal or lamb1 Onion; grated2 Garlic cloves; crushed (opt)6 tb Raw long-grain white riceChopped fresh parsley 2 tb Chopped dill, mint or basil1 ts Dried oregano...
1 lb Ground beef, veal or lamb
1 Onion; grated
2 Garlic cloves; crushed (opt)
6 tb Raw long-grain white rice
Chopped fresh parsley 2 tb Chopped dill, mint or basil
1 ts Dried oregano or thyme
Salt & freshly ground pepper 3 Eggs
5 c Water or stock
1 Onion (optional); chopped
1 Celery stalk (opt.); chopped
1/2 Carrot (optional); chopped
1 Lemon (or more), juice only
In a large bowl, combine the meat, grated onion, garlic, rice, 3 tablespoons chopped parsley, the mint, oregano, salt and pepper, and 1 egg, slightly beaten. Knead for a few minutes, then shape into walnut- sized barrels and set aside. In a soup pot, bring the water or stock to boil with the chopped onion, celery and carrot, and salt and pepper to taste. Lower the heat and add the meat-rice barrels. Simmer, covered, for 30 minutes, then remove from the heat. To prepare avgolemono, beat the two remaining eggs for 2 minutes. Continuing to beat, gradually add the lemon juice. Then add 1 cup of the hot broth by droplets, beating steadily, until all has been added. Add to the soup and heat, being careful not to let it boil. Serve hot, garnished with parsley. Note: This soup is frequently made without the additional vegetables added to the liquid. Also, you may enjoy this soup without avgolemono, in which case add 1/2 cup canned tomato sauce to the liquid and reduce the water to 4 1/2 cups.
1 lb Ground beef, veal or lamb
1 Onion; grated
2 Garlic cloves; crushed (opt)
6 tb Raw long-grain white rice
Chopped fresh parsley 2 tb Chopped dill, mint or basil
1 ts Dried oregano or thyme
Salt & freshly ground pepper 3 Eggs
5 c Water or stock
1 Onion (optional); chopped
1 Celery stalk (opt.); chopped
1/2 Carrot (optional); chopped
1 Lemon (or more), juice only
In a large bowl, combine the meat, grated onion, garlic, rice, 3 tablespoons chopped parsley, the mint, oregano, salt and pepper, and 1 egg, slightly beaten. Knead for a few minutes, then shape into walnut- sized barrels and set aside. In a soup pot, bring the water or stock to boil with the chopped onion, celery and carrot, and salt and pepper to taste. Lower the heat and add the meat-rice barrels. Simmer, covered, for 30 minutes, then remove from the heat. To prepare avgolemono, beat the two remaining eggs for 2 minutes. Continuing to beat, gradually add the lemon juice. Then add 1 cup of the hot broth by droplets, beating steadily, until all has been added. Add to the soup and heat, being careful not to let it boil. Serve hot, garnished with parsley. Note: This soup is frequently made without the additional vegetables added to the liquid. Also, you may enjoy this soup without avgolemono, in which case add 1/2 cup canned tomato sauce to the liquid and reduce the water to 4 1/2 cups.
1 Lemon (and zest) 1 Lime (and zest) 1 orange (and zest) 1/2 green chili, or more to taste (chopped with or without seeds) 5 garlic cloves (finely crushed) 3...
1 Lemon (and zest)
1 Lime (and zest)
1 orange (and zest)
1/2 green chili, or more to taste (chopped with or without seeds)
5 garlic cloves (finely crushed)
3 tablespoons mild chili powder
1 tablespoon olive oil
1 tablespoon paprika
1 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon dried oregano
1/4 teaspoon ground cinnamon
Mix 1/2 teaspoon of each fruit zest and all the juices with other
ingredients. Add more spices if desired. Let stand at least 30 minutes
before using (should thicken).
1 Lemon (and zest)
1 Lime (and zest)
1 orange (and zest)
1/2 green chili, or more to taste (chopped with or without seeds)
5 garlic cloves (finely crushed)
3 tablespoons mild chili powder
1 tablespoon olive oil
1 tablespoon paprika
1 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon dried oregano
1/4 teaspoon ground cinnamon
Mix 1/2 teaspoon of each fruit zest and all the juices with other
ingredients. Add more spices if desired. Let stand at least 30 minutes
before using (should thicken).
2 eggs 6 large red tomatoes, cut into 4 slices each 2 cups bread crumbs 2 cups olive oil 1 strip of bacon (optional) 3 cups mayonnaise ½ cup mustard...
2 eggs
6 large red tomatoes, cut into 4 slices each
2 cups bread crumbs
2 cups olive oil
1 strip of bacon (optional)
3 cups mayonnaise
½ cup mustard, any kind
1 tsp. salt
1 small onion, diced
1 tsp. pepper
1 tsp. cayenne pepper
¼ cup parsley
¼ cup thyme
1. Heat oil in large fry pan.
2. Make egg wash with the eggs, add a little water.
3. Dip tomatoes in egg and then in bread crumbs.
4. Place in fry pan and fry until golden brown on both sides.
5. Set aside on paper towel to remove excess oil.
6. To make sauce, mix together mayonnaise, mustard, onion, salt,
pepper, cayenne. parsley and thyme. Mix well.
7. On salad plate place three tomatoes in an arrangement and place a
large tablespoon of mayonnaise in the middle.
2 eggs
6 large red tomatoes, cut into 4 slices each
2 cups bread crumbs
2 cups olive oil
1 strip of bacon (optional)
3 cups mayonnaise
½ cup mustard, any kind
1 tsp. salt
1 small onion, diced
1 tsp. pepper
1 tsp. cayenne pepper
¼ cup parsley
¼ cup thyme
1. Heat oil in large fry pan.
2. Make egg wash with the eggs, add a little water.
3. Dip tomatoes in egg and then in bread crumbs.
4. Place in fry pan and fry until golden brown on both sides.
5. Set aside on paper towel to remove excess oil.
6. To make sauce, mix together mayonnaise, mustard, onion, salt,
pepper, cayenne. parsley and thyme. Mix well.
7. On salad plate place three tomatoes in an arrangement and place a
large tablespoon of mayonnaise in the middle.