Chorba is a soup, like the minestrone, but has lots of flavor. It is tomato based with chickpeas and spices. Some variations use vermicelli instead of chickpeas. My MIL made this everyday I was there during Ramadan. When I was cooking it today, the smell brought back so many memories of when I was in Algeria.
INGREDIENTS:
* 1 lb. lamb loin chops or beef stew meat
* 2 onions, finely minced
* 2 or 3 cloves of garlic minced
* 3 tomatoes, peeled seeded, then crushed
* 3 carrots, thinly sliced
* 3 medium sized potatoes, chopped
* 2 small zucchini
* 2 celery stalks
* 1/4 cup fresh parsley with stems,
* 1/4 cup cilantro with stems.
* 2 tablespoon tomato paste
* 1 teaspoon black pepper
* 1 teaspoon kosher salt
* 1/4 cup lemon juice
* 1/4 teaspoon tumeric
* 1/4 teaspoon saffron
* 1 1/2 cup dried chickpeas or garbanzos, soaked overnight
(I add some cinnamon and some paprika too)
( Sometimes I add Frik to the soup instead of Garbanzo beans. Frik is something like Bulgar wheat. I add it at the very end and cook for a few more minutes.)
(Some people use vermicelli instead of the garbanzos.)
PREPARATION:
I brown the meat in Olive oil first then add the onion and garlic. Cook those for about 3 mins then add the veggies(except tomatoes) in a large saucepan. Add about 10 cups of water. Using kitchen string, tie the parsley, cilantro and celery together and add that too. You will remove it after cooking. bring to a boil.
Stir in tomatoes and tomato paste. Be very gently and don't stir vigorously. You want the flavor to escape the tomatoes slowly.
Add chickpeas, spice and lemon juice. Slowly stir.
Reduce heat to low and allow to simmer for about 30-35 minutes covered or until meat and chickpeas are done.
I have one of those small electric food choppers. looks like a miniature processor. I put the onions and the garlic in it and chop them very fine before I add them. I then put the tomatoes in and process until they are almost liquid.
Another thing I do is grate the potatoes, zucchini and the carrots instead of chopping them. I also will throw in a whole pepper, maybe a Jalapeno pepper if you want a little kick. Just remove it when the chorba is done.
I cook mine in a pressure cooker. If you dont have a pressure cooker, I dont think 30 to 35 minutes is enough. You may have to cook it longer.
Full Version: Sultan's Kitchen
I saw this recipe on an episode of Calling All Cooks on the Food Network several years ago. It was prepared by a Moroccan man who learned it from his mom so it's got to be authentic, right? Anyways, it's awesome! I've made it several times. Most of the time I make it with chicken but the recipe calls for lamb. I omit and add different vegetables and it always comes out great. I don't follow the directions for the couscous, I cheat and make instant from a box.
Moroccan Couscous with Meat and Vegetables Recipe courtesy Malek Badaa
Show: Calling All Cooks
Episode: Moroccan Couscous/Bitty Buns
2 quarts water (or beef broth) plus 2 cups to use during couscous procedure
1 large yellow onion, chopped
1 large tomato, diced
4 pounds lamb shoulder or lamb shank, cut into 2-inch pieces
1 small bouquet parsley, approximately 1/2 cup
1/2 cup olive oil
1/2 teaspoon saffron
1/2 teaspoon ground ginger
Salt, to taste
1 tablespoon black pepper
24 ounces couscous
1 pound green and yellow zucchini cut in half lengthwise
1 pound baby carrots
1 pound potatoes, any kind, peeled and cut into quarters
1/2 head cabbage, diced
1 pound peas, fresh or frozen
2 rutabagas, peeled and diced
2 large turnips, peeled and cut into quarters
1/2 cup butter, softened
* Bay leaves and fresh thyme may also be added to the recipe
* 2 to 3 whole jalapenos can also be added to the vegetables, then served separately
Put broth in the couscousiere pot, add the onions, tomatoes, meat, parsley, olive oil, saffron, ginger and salt and pepper. Boil on medium high heat for 5 to10 minutes. Put the keskes on top of the pot and add couscous slowly. Let the couscous steam for 1/2 hour.
After steam starts coming up, take the couscous out of keskes and transfer into a large bowl (gsaa). Break up any clumping grains of couscous with wooden spoon, and cool for a few minutes. Sprinkle 1/2 cup to 3/4 cup cold water on the couscous while it is in the bowl, to make the grains larger and soft. Return to heat and steam for another 30 minutes. Remove the couscous from the pot and transfer to the large bowl. Again, break up any clumps and sprinkle with 1/2 cup to 3/4 cup of water. Remove the meat from the couscousiere, cover and set aside. Add vegetables to the couscousiere and return the couscous to the keske and place in the couscousiere. Cook the vegetables and the couscous for 30 to 45 minutes on medium high heat. After the vegetables and couscous are all fully cooked, remove the couscousiere from heat. Return the couscous to a large bowl and add butter. Place the couscous on a platter, forming a hole in the middle of the couscous. Place meat in the hole and top with vegetables. Put sauce around sides of the platter. Serve guests additional sauce in small bowls.
Moroccan Couscous with Meat and Vegetables Recipe courtesy Malek Badaa
Show: Calling All Cooks
Episode: Moroccan Couscous/Bitty Buns
2 quarts water (or beef broth) plus 2 cups to use during couscous procedure
1 large yellow onion, chopped
1 large tomato, diced
4 pounds lamb shoulder or lamb shank, cut into 2-inch pieces
1 small bouquet parsley, approximately 1/2 cup
1/2 cup olive oil
1/2 teaspoon saffron
1/2 teaspoon ground ginger
Salt, to taste
1 tablespoon black pepper
24 ounces couscous
1 pound green and yellow zucchini cut in half lengthwise
1 pound baby carrots
1 pound potatoes, any kind, peeled and cut into quarters
1/2 head cabbage, diced
1 pound peas, fresh or frozen
2 rutabagas, peeled and diced
2 large turnips, peeled and cut into quarters
1/2 cup butter, softened
* Bay leaves and fresh thyme may also be added to the recipe
* 2 to 3 whole jalapenos can also be added to the vegetables, then served separately
Put broth in the couscousiere pot, add the onions, tomatoes, meat, parsley, olive oil, saffron, ginger and salt and pepper. Boil on medium high heat for 5 to10 minutes. Put the keskes on top of the pot and add couscous slowly. Let the couscous steam for 1/2 hour.
After steam starts coming up, take the couscous out of keskes and transfer into a large bowl (gsaa). Break up any clumping grains of couscous with wooden spoon, and cool for a few minutes. Sprinkle 1/2 cup to 3/4 cup cold water on the couscous while it is in the bowl, to make the grains larger and soft. Return to heat and steam for another 30 minutes. Remove the couscous from the pot and transfer to the large bowl. Again, break up any clumps and sprinkle with 1/2 cup to 3/4 cup of water. Remove the meat from the couscousiere, cover and set aside. Add vegetables to the couscousiere and return the couscous to the keske and place in the couscousiere. Cook the vegetables and the couscous for 30 to 45 minutes on medium high heat. After the vegetables and couscous are all fully cooked, remove the couscousiere from heat. Return the couscous to a large bowl and add butter. Place the couscous on a platter, forming a hole in the middle of the couscous. Place meat in the hole and top with vegetables. Put sauce around sides of the platter. Serve guests additional sauce in small bowls.
QUOTE(moody @ Sep 13 2007, 01:59 PM) 
On the subject of mahshi...Moh's mom and sisters make grape leaf and cabbage mahshi vegetarian style. They roll them really small about the size of a small cigar. I made it with them a few times so I kinda got the hang of rolling them small. The only thing they put in them is short grain rice, diced tomatoes, diced onions, parsley, cilantro, dill, salt and pepper. They make a light tomato sauce with lemon to cook it in. They stack the mahshi in a tall stock pot, cover with the sauce, cover with a large plate (to prevent them from falling apart) and simmer on the stove until cooked.
That sounds like how my SIL makes mashi but I don't know if she puts cilantro in it or not. That's an herb I would not miss so I think maybe she doesn't. It's so good she uses all different things to stuff it in, but I love the grapeleaves that she stuffs the best and so does my husband so she makes double of those when I was there.
For iftar tonight I am making:
Birwat Bil Kefta:
1/4 c veg. oil
1 med onion finely chopped
1 1/2 lbs ground beef/lamb (I guess you could use chicken too)
2 tsp cinnamon
1/2tsp ginger
salt and pepper
pinch of chili pepper (i omit this because I don't do hot lol)
3 tbsp chopped flat leaf parsley
5 eggs lightly beaten
1 lb large fillo sheets
2/3c melted butter or oil
Filling:
Heat oil in large skillet and saute onion until soft. Ad meat, spices, and cook crushing th emeat and turing it over for 5-10 minutes. Stir in parsley, eggs, and cook until eggs set to creamy consistency. Let the filling cool. You can add more spices to your taste at this point.
With a large scissors or knife cut all the fillo together, without seperating them into 3 strips of about 6 by 12" and put them together so they don't dry out. Brush the top sheet with the butter/oil.
Put a tablespoon of filling in a line along a short end, about 3/4in from the edge. Roll like a cigar, folding in the long sides at the halfway point so the filling doesn't fall out, continue to roll letting sides unforld so that the cigars appear to open. Place the rolls side by side on a greased baking tray and brush tops with buttter. Bake at 350 for 30 min or until golden brown. Serve hot, dust with confectioner's sugar and cinnamon.
They can also be deep fried (my favorite way) - in a medium hot vegetable oil, turing once until browned and drain on paper towels.
AND:
Almokhtalitat Bil Tamatem Wal Batata
Potato and Tomato Cake
1 lb baking potatoes peeled
1 lg onion chopped
2 tbsp olive oil
2 chopped garlic cloves (finely)
10 oz tomatoes chopped and peeled (blanche them to get the skins off quick)
salt and peper
1 tsp sugar
1/2 chili pepper finely chopped (optional)
4 eggs
3-4 tbsp chopped parsley
1 tbsp butter
Boil potatoes in salted water until tender, drain and mash. In a skillet fry oinions in oil until brown. Stir in garlic briefly. Add tomatoes, season with salt and pepper and sugar, add peppers if using, and cook over high heat stirring often until reduced to a thick jammy sauce.
Beat the eggs lightly then beat into mashed potatoes. Add this to the tomato sauce and mix vigorously. Stir in parsley and adjust seasoning .
Heat butter in large skillet. When it sizzles pour in omlette mixture. Cook over low heat until bottom sets (10 minutes) then cook the top under a preheated broiler until firm and lightly browned. Sever hot or cold.
----I like to add some parmesan cheese to the top too!!
Birwat Bil Kefta:
1/4 c veg. oil
1 med onion finely chopped
1 1/2 lbs ground beef/lamb (I guess you could use chicken too)
2 tsp cinnamon
1/2tsp ginger
salt and pepper
pinch of chili pepper (i omit this because I don't do hot lol)
3 tbsp chopped flat leaf parsley
5 eggs lightly beaten
1 lb large fillo sheets
2/3c melted butter or oil
Filling:
Heat oil in large skillet and saute onion until soft. Ad meat, spices, and cook crushing th emeat and turing it over for 5-10 minutes. Stir in parsley, eggs, and cook until eggs set to creamy consistency. Let the filling cool. You can add more spices to your taste at this point.
With a large scissors or knife cut all the fillo together, without seperating them into 3 strips of about 6 by 12" and put them together so they don't dry out. Brush the top sheet with the butter/oil.
Put a tablespoon of filling in a line along a short end, about 3/4in from the edge. Roll like a cigar, folding in the long sides at the halfway point so the filling doesn't fall out, continue to roll letting sides unforld so that the cigars appear to open. Place the rolls side by side on a greased baking tray and brush tops with buttter. Bake at 350 for 30 min or until golden brown. Serve hot, dust with confectioner's sugar and cinnamon.
They can also be deep fried (my favorite way) - in a medium hot vegetable oil, turing once until browned and drain on paper towels.
AND:
Almokhtalitat Bil Tamatem Wal Batata
Potato and Tomato Cake
1 lb baking potatoes peeled
1 lg onion chopped
2 tbsp olive oil
2 chopped garlic cloves (finely)
10 oz tomatoes chopped and peeled (blanche them to get the skins off quick)
salt and peper
1 tsp sugar
1/2 chili pepper finely chopped (optional)
4 eggs
3-4 tbsp chopped parsley
1 tbsp butter
Boil potatoes in salted water until tender, drain and mash. In a skillet fry oinions in oil until brown. Stir in garlic briefly. Add tomatoes, season with salt and pepper and sugar, add peppers if using, and cook over high heat stirring often until reduced to a thick jammy sauce.
Beat the eggs lightly then beat into mashed potatoes. Add this to the tomato sauce and mix vigorously. Stir in parsley and adjust seasoning .
Heat butter in large skillet. When it sizzles pour in omlette mixture. Cook over low heat until bottom sets (10 minutes) then cook the top under a preheated broiler until firm and lightly browned. Sever hot or cold.
----I like to add some parmesan cheese to the top too!!
This was yummy I made it tonight for iftar. It's from my Rachel Ray 30 minute Get Real Meals book.
Noodle-Free Chicken Soup
4 servings
2 quarts chicken stock or broth (i get the College Inn from the carton)
8 eggs
1/2 teaspoon grated nutmeg (I used more because i only had ground nutmeg from a spice jar and I think she uses fresh)
1 teaspoon freshly ground black pepper
1/4 cup grated Parmigiano-Reggiano, plus some to pass at the table
3 tablespoons finely chopped fresh flat-leaf parsley
Bring the stock to a boil in a medium soup pot, then reduce heat to medium to have a good strong simmer going on. Beat the eggs with the nutmeg, pepper and cheese. Add the eggs to the soup pot and stir them in with a whisk, swirling in a figure-eight parttern, making the eggs into rags in the soup. Ladle into shallow bowls and garnish with generous sprinkles of parsley and more cheese.
Yummie and the smell of nutmeg was so good today since it's cool outside!
Noodle-Free Chicken Soup
4 servings
2 quarts chicken stock or broth (i get the College Inn from the carton)
8 eggs
1/2 teaspoon grated nutmeg (I used more because i only had ground nutmeg from a spice jar and I think she uses fresh)
1 teaspoon freshly ground black pepper
1/4 cup grated Parmigiano-Reggiano, plus some to pass at the table
3 tablespoons finely chopped fresh flat-leaf parsley
Bring the stock to a boil in a medium soup pot, then reduce heat to medium to have a good strong simmer going on. Beat the eggs with the nutmeg, pepper and cheese. Add the eggs to the soup pot and stir them in with a whisk, swirling in a figure-eight parttern, making the eggs into rags in the soup. Ladle into shallow bowls and garnish with generous sprinkles of parsley and more cheese.
Yummie and the smell of nutmeg was so good today since it's cool outside!
QUOTE(moody @ Sep 13 2007, 01:59 PM)
On the subject of mahshi...Moh's mom and sisters make grape leaf and cabbage mahshi vegetarian style. They roll them really small about the size of a small cigar. I made it with them a few times so I kinda got the hang of rolling them small. The only thing they put in them is short grain rice, diced tomatoes, diced onions, parsley, cilantro, dill, salt and pepper. They make a light tomato sauce with lemon to cook it in. They stack the mahshi in a tall stock pot, cover with the sauce, cover with a large plate (to prevent them from falling apart) and simmer on the stove until cooked.
i wonder if you could use like Veggie Burger crumbles in it....... hmmmmm
Amera's Almost Moroccan Chicken
I took a Moroccan recipe that I really like but only have a guess at how it's made. Anyway I made this Saturday night for our evening meal and we ate the whole thing!
Ingredients:
1 whole chicken (1-1 1/2 lbs) - gutted and cleaned but left in 1 piece
salt and pepper
saffron
cumin
1/2 stick of butter (you can use olive oil but we like it with butter
olive oil
2 nests of pasta (angelhair nests) or any other thin pasta
chicken broth
First clean and skin the chicken really good. Make sure the butter is room temperature so that it will break apart. Put the spices (as much or as little to your liking in a bowl and add some olive oil to make a thick paste. Rub the entire chicken with this paste. Inside and outside. Let it marinade for at least 1 hr in the fridge longer if possible. Preheat oven to 350 and boil chicken broth. Put the nests of pasta in for 1-2 minutes just to soften them up. Drain. Stuff the chicken cavity with noodles and put into the oven. Place 3-5 small pats of butter all over the chicken. Do this again after 20-30 minutes. Bake for 1-1 1/2 hr until the chicken becomes golden brown. That's it! It is soooo good!
I took a Moroccan recipe that I really like but only have a guess at how it's made. Anyway I made this Saturday night for our evening meal and we ate the whole thing!
Ingredients:
1 whole chicken (1-1 1/2 lbs) - gutted and cleaned but left in 1 piece
salt and pepper
saffron
cumin
1/2 stick of butter (you can use olive oil but we like it with butter
olive oil
2 nests of pasta (angelhair nests) or any other thin pasta
chicken broth
First clean and skin the chicken really good. Make sure the butter is room temperature so that it will break apart. Put the spices (as much or as little to your liking in a bowl and add some olive oil to make a thick paste. Rub the entire chicken with this paste. Inside and outside. Let it marinade for at least 1 hr in the fridge longer if possible. Preheat oven to 350 and boil chicken broth. Put the nests of pasta in for 1-2 minutes just to soften them up. Drain. Stuff the chicken cavity with noodles and put into the oven. Place 3-5 small pats of butter all over the chicken. Do this again after 20-30 minutes. Bake for 1-1 1/2 hr until the chicken becomes golden brown. That's it! It is soooo good!
Konafa with cream filling (found this recipe online)
The dough for this pastry can be purchased refregerated at most middle eastern markets. It looks like vermicelli or shredded wheat, only soft, white, and uncooked. Thin strands of dough with a custard middle and syrupy sauce make Konafa a popular Ramadan holiday dessert.
Shell:
1 pound Shredded Fillo Dough pastry
2 sticks unsalted butter, melted
Cream Filling
4 tablespoons cream of rice (or finely ground rice)
2 tablespoons sugar
1/2 cups milk
2 cups milk
1/2 cup heavy cream
Syrup
1 1/4 cups sugar
1/2 cup water
1 tablespoon lemon juice
1 tablespoon rose water, or orange blossom water
Prepare the cream filling by mixing the cream of rice, sugar and 1/2 cup milk to form a smooth paste.
Bring the 2 cups milk to a boil, then add the rice paste to the boiling milk slowly with continuous stirring.
Let simmer with continuous stirring until very thick. Ensure that it does not lump or stick to the bottom of the pan.
Allow the milk mixture to cool, then add the heavy cream. Mix well.
Prepare the syrup by stirring the sugar, water and lemon juice over medium heat until thick to the point that it coats the metal spoon.
Add rose water and cook with stirring for a few more minutes until well mixed.
Remove from heat and cool slightly in the refrigerator.
To prepare the Konafa, pull out and separate half Konafa pastry strands.
Pour half of the melted butter over the konafa pastry. Work the pastry to ensure that each strand is coated with the butter.
Spread the pastry on the bottom of a 9x9x2 inches oven dish.
Pour cream filling on the pastry.
Cover the cream filling with the rest of the pastry strands using the same method described above.
Bake in an oven at 350 for about 10-15 minutes, or until slightly golden in color.
Remove from the oven and immediately pour the cold syrup over the hot Konafa.
Serve hot or cold.
The dough for this pastry can be purchased refregerated at most middle eastern markets. It looks like vermicelli or shredded wheat, only soft, white, and uncooked. Thin strands of dough with a custard middle and syrupy sauce make Konafa a popular Ramadan holiday dessert.
Shell:
1 pound Shredded Fillo Dough pastry
2 sticks unsalted butter, melted
Cream Filling
4 tablespoons cream of rice (or finely ground rice)
2 tablespoons sugar
1/2 cups milk
2 cups milk
1/2 cup heavy cream
Syrup
1 1/4 cups sugar
1/2 cup water
1 tablespoon lemon juice
1 tablespoon rose water, or orange blossom water
Prepare the cream filling by mixing the cream of rice, sugar and 1/2 cup milk to form a smooth paste.
Bring the 2 cups milk to a boil, then add the rice paste to the boiling milk slowly with continuous stirring.
Let simmer with continuous stirring until very thick. Ensure that it does not lump or stick to the bottom of the pan.
Allow the milk mixture to cool, then add the heavy cream. Mix well.
Prepare the syrup by stirring the sugar, water and lemon juice over medium heat until thick to the point that it coats the metal spoon.
Add rose water and cook with stirring for a few more minutes until well mixed.
Remove from heat and cool slightly in the refrigerator.
To prepare the Konafa, pull out and separate half Konafa pastry strands.
Pour half of the melted butter over the konafa pastry. Work the pastry to ensure that each strand is coated with the butter.
Spread the pastry on the bottom of a 9x9x2 inches oven dish.
Pour cream filling on the pastry.
Cover the cream filling with the rest of the pastry strands using the same method described above.
Bake in an oven at 350 for about 10-15 minutes, or until slightly golden in color.
Remove from the oven and immediately pour the cold syrup over the hot Konafa.
Serve hot or cold.
I started poking around this web site... looks like some good stuff
http://www.nestle-family.com/laziz/eng/laz...ype&Slno=24
http://www.nestle-family.com/maggi/eng/maggi_cusines.aspx
http://www.nestle-family.com/laziz/eng/laz...ype&Slno=24
http://www.nestle-family.com/maggi/eng/maggi_cusines.aspx
Rghif Shema
1 tbsp salt .
2-3 c water .
1lb flour (unbleached white) .
vegetable oil, for hands & surfaces
(Here's my little tip on this, I never follow the exact measurements, in fact I own 1 measuring cup that is probably hiding under Khalil's crib so basically here's how you do it. -- Put as much flour as you think will work, 1-2tbsp salt (i like salt) and then add water and knead until it's elasticy - also not a word - make sure it's not too wet, if so add more flour, if it's too thick add a little more water.)
Set this aside while you prepare the filling.
The filling:
1/2lb to 1lb ground beef (85/15 is a good ratio as you want a little bit of extra fat)
1 small onion diced finely (this is a texture thing, if you don't mind chomping on some big onions make them bigger, I make them as small as possible)
1 tbsp salt and pepper
1 tsp chili pepper (optional)
1 tbsp paprika (I use the spicier one from Morocco but the regular one works too)
- Precook these on the stove top, making sure to break down the meat into the smallest pieces you can. A trick is to use the back of the fork and almost mash it so that the pieces of meat are very small and broken up.
Now for the intereting part. There are two ways you can do this. I'll list both lol.
1) The Hard Way
Roll the bread dough into small balls a little bigger than a golf ball but not as big as a tennis ball, and coat with vegetable oil. Do this until you have all the bread in balls. Next flatten them out - there's a way of doing it with your hands but I suggest a rolling pin and if you don't have one, a drinking glass serves as a good makeshift rolling pin. Flatten them as thin as you can and put a layer of the filling on the flattened square.. Then fold them up into little packages -fold into thirds in one direction and then into thirds the other, what you will have left looks like a little square package. Put a little oil on top. Complete all the balls this way. Heat up a frying pan with a little oil. When all the packages are assembled start flattening them out again. Be careful not to do it too flat as you want to keep everything inside of them. Fry them 1 or 2 at a time, until they bubble and are browned on each side. Finish this way.
2) The Easier Way
Preheat the oven to 350. Start with two pieces of dough about the same size. Roll them out very flat and place a thin layer of the filling between them. The size of the msemmen is at your discretion but I try to keep mine a little on the small side. So after you put the top piece over the piece with the filling rolling it out so that the two pieces stick together. If they don't (which happens don't feel bad!) I usually make a little "crust" lol meaning I use the tines of a fork and go around the edges and then roll it over once so it looks a little like a pizza crust. Bake on a cookie sheet until browned.
Honestly I like the way the ones done the hard way taste more, but if you do them the easy way it also tastes good. Good luck
1 tbsp salt .
2-3 c water .
1lb flour (unbleached white) .
vegetable oil, for hands & surfaces
(Here's my little tip on this, I never follow the exact measurements, in fact I own 1 measuring cup that is probably hiding under Khalil's crib so basically here's how you do it. -- Put as much flour as you think will work, 1-2tbsp salt (i like salt) and then add water and knead until it's elasticy - also not a word - make sure it's not too wet, if so add more flour, if it's too thick add a little more water.)
Set this aside while you prepare the filling.
The filling:
1/2lb to 1lb ground beef (85/15 is a good ratio as you want a little bit of extra fat)
1 small onion diced finely (this is a texture thing, if you don't mind chomping on some big onions make them bigger, I make them as small as possible)
1 tbsp salt and pepper
1 tsp chili pepper (optional)
1 tbsp paprika (I use the spicier one from Morocco but the regular one works too)
- Precook these on the stove top, making sure to break down the meat into the smallest pieces you can. A trick is to use the back of the fork and almost mash it so that the pieces of meat are very small and broken up.
Now for the intereting part. There are two ways you can do this. I'll list both lol.
1) The Hard Way
Roll the bread dough into small balls a little bigger than a golf ball but not as big as a tennis ball, and coat with vegetable oil. Do this until you have all the bread in balls. Next flatten them out - there's a way of doing it with your hands but I suggest a rolling pin and if you don't have one, a drinking glass serves as a good makeshift rolling pin. Flatten them as thin as you can and put a layer of the filling on the flattened square.. Then fold them up into little packages -fold into thirds in one direction and then into thirds the other, what you will have left looks like a little square package. Put a little oil on top. Complete all the balls this way. Heat up a frying pan with a little oil. When all the packages are assembled start flattening them out again. Be careful not to do it too flat as you want to keep everything inside of them. Fry them 1 or 2 at a time, until they bubble and are browned on each side. Finish this way.
2) The Easier Way
Preheat the oven to 350. Start with two pieces of dough about the same size. Roll them out very flat and place a thin layer of the filling between them. The size of the msemmen is at your discretion but I try to keep mine a little on the small side. So after you put the top piece over the piece with the filling rolling it out so that the two pieces stick together. If they don't (which happens don't feel bad!) I usually make a little "crust" lol meaning I use the tines of a fork and go around the edges and then roll it over once so it looks a little like a pizza crust. Bake on a cookie sheet until browned.
Honestly I like the way the ones done the hard way taste more, but if you do them the easy way it also tastes good. Good luck
I made Seafood Bisque tonight for iftar. It was so easy and it tasted really good.
Seafood Bisque
6 oz can of mushroom stems and pieces
2 cans of minced clams
1 can shrimp ( I used fresh shrimp instead and added it at the last few minutes of cooking)
1 can crab meat
1\2 cup of minced onion
1\2 cup of minced celery
2 tbsp butter
2 tbsp of flour
1\4 tsp of salt, pepper, season salt
1 bay leaf
1 cup of cubed raw potato
2 pints of half &half
Drain all the seafood and mushrooms, reserving the liquid. Saute mushrooms, onion, and celery in butter for 10 minutes. Blend in flour and all seasonings. Pour mixture into a large pot. Add all the seafood, potatoes and all liquid held in reserve. Cover and simmer 5 minutes. Add half & half and 1 pat of butter. Heat to a boil. Cover and simmer over low heat for 1 hour. Serves 6
Seafood Bisque
6 oz can of mushroom stems and pieces
2 cans of minced clams
1 can shrimp ( I used fresh shrimp instead and added it at the last few minutes of cooking)
1 can crab meat
1\2 cup of minced onion
1\2 cup of minced celery
2 tbsp butter
2 tbsp of flour
1\4 tsp of salt, pepper, season salt
1 bay leaf
1 cup of cubed raw potato
2 pints of half &half
Drain all the seafood and mushrooms, reserving the liquid. Saute mushrooms, onion, and celery in butter for 10 minutes. Blend in flour and all seasonings. Pour mixture into a large pot. Add all the seafood, potatoes and all liquid held in reserve. Cover and simmer 5 minutes. Add half & half and 1 pat of butter. Heat to a boil. Cover and simmer over low heat for 1 hour. Serves 6
I know the best fasting food ... ever. Too bad I'm the worst egg-cooker ever ... I'd give a recipe - but I don't know it.
French Toast with this twist: made with whole grain bread. The "white-wheat" is really good. If you dare you can try the high-fiber whole grain real wheat.
Eat 4-5 slices (or until you're full. The most I can handle is 5.) - and you'll end up full till 8-9:00pm. I'm not kidding - when Iftar was early (5:00pm) a few years back, I'd pass on the full meal and eat later - around 7:00.
French Toast with this twist: made with whole grain bread. The "white-wheat" is really good. If you dare you can try the high-fiber whole grain real wheat.
Eat 4-5 slices (or until you're full. The most I can handle is 5.) - and you'll end up full till 8-9:00pm. I'm not kidding - when Iftar was early (5:00pm) a few years back, I'd pass on the full meal and eat later - around 7:00.
I was asked to cater a dessert event for someone and one of the things I made was fresh fruit tarts. They are so good and easy.
For the crust:
1.5 sticks of butter
1.5 cups flour
.5 cups powdered sugar
I blended everything in the food processor until it formed a ball then pressed it into tart shells and baked at 350 until goldn brown.
Pastry Cream:
I tried to make a more complicated pastry cream but it didn't come out how I wanted it so I admit that I used a small amount of instant jello powder and beat it with milk, then beat it with whipping cream until it got thick and shmeared it into the cooled tart shells. I also added cognac and vanilla to mine and I loved the flavor.
Fruit: I went to Farmer's market and got yellow, white, and red rasberries, small strawberries, blueberries, and blackberries and arranged them on the tarts and glazed them with warm apricot jam.
It's an easy dessert that looks beautiful and complicated.
Enjoy!
For the crust:
1.5 sticks of butter
1.5 cups flour
.5 cups powdered sugar
I blended everything in the food processor until it formed a ball then pressed it into tart shells and baked at 350 until goldn brown.
Pastry Cream:
I tried to make a more complicated pastry cream but it didn't come out how I wanted it so I admit that I used a small amount of instant jello powder and beat it with milk, then beat it with whipping cream until it got thick and shmeared it into the cooled tart shells. I also added cognac and vanilla to mine and I loved the flavor.
Fruit: I went to Farmer's market and got yellow, white, and red rasberries, small strawberries, blueberries, and blackberries and arranged them on the tarts and glazed them with warm apricot jam.
It's an easy dessert that looks beautiful and complicated.
Enjoy!
QUOTE(sarah and hicham @ Sep 29 2007, 05:36 PM)
I was asked to cater a dessert event for someone and one of the things I made was fresh fruit tarts. They are so good and easy.
For the crust:
1.5 sticks of butter
1.5 cups flour
.5 cups powdered sugar
I blended everything in the food processor until it formed a ball then pressed it into tart shells and baked at 350 until goldn brown.
Pastry Cream:
I tried to make a more complicated pastry cream but it didn't come out how I wanted it so I admit that I used a small amount of instant jello powder and beat it with milk, then beat it with whipping cream until it got thick and shmeared it into the cooled tart shells. I also added cognac and vanilla to mine and I loved the flavor.
Fruit: I went to Farmer's market and got yellow, white, and red rasberries, small strawberries, blueberries, and blackberries and arranged them on the tarts and glazed them with warm apricot jam.
It's an easy dessert that looks beautiful and complicated.
Enjoy!
For the crust:
1.5 sticks of butter
1.5 cups flour
.5 cups powdered sugar
I blended everything in the food processor until it formed a ball then pressed it into tart shells and baked at 350 until goldn brown.
Pastry Cream:
I tried to make a more complicated pastry cream but it didn't come out how I wanted it so I admit that I used a small amount of instant jello powder and beat it with milk, then beat it with whipping cream until it got thick and shmeared it into the cooled tart shells. I also added cognac and vanilla to mine and I loved the flavor.
Fruit: I went to Farmer's market and got yellow, white, and red rasberries, small strawberries, blueberries, and blackberries and arranged them on the tarts and glazed them with warm apricot jam.
It's an easy dessert that looks beautiful and complicated.
Enjoy!
GORGEOUS!!
Here is a video on how to make Moroccan stuffed bread, rgifa.
Here is one for making Moroccan tea.
Meriem
Here is one for making Moroccan tea.
Meriem
Chicken with croutons:
Roast a while chicken at 375 degrees for about an hour until the temp near the thigh is 155-160. Let the chicken rest for 10 minutes before cutting. I roast the chicken over chopped onions and carrots with some water in the bottom of the pan. I cut up a lemon and put it with some parsley into the cavity of the chicken with salt and pepper. It's seasoned with olive oil, salt, pepper, and garlic powder.
The croutons are cut up baguette sauteed with olive oil and or butter and salt and pepper u ntil crunchy and light brown.
Cut the chicken up and place over the croutons along with the leftover juices.
QUOTE(sarah and hicham @ Oct 4 2007, 10:24 PM)
Chicken with croutons:
Roast a while chicken at 375 degrees for about an hour until the temp near the thigh is 155-160. Let the chicken rest for 10 minutes before cutting. I roast the chicken over chopped onions and carrots with some water in the bottom of the pan. I cut up a lemon and put it with some parsley into the cavity of the chicken with salt and pepper. It's seasoned with olive oil, salt, pepper, and garlic powder.
The croutons are cut up baguette sauteed with olive oil and or butter and salt and pepper u ntil crunchy and light brown.
Cut the chicken up and place over the croutons along with the leftover juices.
Roast a while chicken at 375 degrees for about an hour until the temp near the thigh is 155-160. Let the chicken rest for 10 minutes before cutting. I roast the chicken over chopped onions and carrots with some water in the bottom of the pan. I cut up a lemon and put it with some parsley into the cavity of the chicken with salt and pepper. It's seasoned with olive oil, salt, pepper, and garlic powder.
The croutons are cut up baguette sauteed with olive oil and or butter and salt and pepper u ntil crunchy and light brown.
Cut the chicken up and place over the croutons along with the leftover juices.
Thanks gonna try it Friday.
Had this last night and it was so yummy! A few points though:
1) you may need to cook the lamb a little longer depending on how you like it. I had a one pound rack and put it in for 15 minutes and I think it could have used another 5 minutes since the middle was very red. Otherwise it was soooo juicy and tender!!!!
2) i would cut down on the amount of olives only because it was a bit salty. Maybe 1 1/2 tbsp instead of 3.
3) the stuffed tomatoes were to die for but instead of stuffing them next time I'm going to take the outsides of it (i don't know what you call that...without the seeds and pulp), cut it up and add it to the rest of the ingredients and then put it in a small casserole dish and cover with the cheese and bake as directed. It's definitely a keeper though!
Olive-Crusted Rack of Lamb Recipe
courtesy Emeril Lagasse, 2003
3 tablespoons pitted kalamata olives, or other brine-cured black olives
2 tablespoons fresh bread crumbs, made from French bread
1 tablespoon plus 2 teaspoons olive oil
2 teaspoons minced garlic
1 teaspoon chopped fresh rosemary leaves
Salt and freshly ground black pepper
1 rack of lamb, trimmed and Frenched (about 1 1/2 pounds)
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
Summer Stuffed Tomatoes, recipe follows
Preheat the oven to 450 degrees F.
Combine olives, bread crumbs, 2 teaspoons olive oil, garlic and rosemary in a food processor and pulse until finely chopped. Season with salt and freshly ground black pepper to taste.
Season the rack of lamb on all sides with 3/4 teaspoon salt and 1/2 teaspoon pepper. Heat a medium skillet over high heat and, when hot, add remaining 1 tablespoon of oil. When the oil is almost smoking, add the rack of lamb and, turning, brown well on all sides, 5 to 6 minutes. Transfer to a plate and let cool slightly.
Using your hands or a spoon, spread the olive mixture evenly all over the lamb, pressing so the crumbs adhere to the meat. Place in a small roasting pan and bake for 12 to 15 minutes for medium-rare.
Remove from the oven and let sit for 5 to 10 minutes before carving. To serve, carve the rack into individual chops. Fan the chops out from the center of 2 plates, surrounding the Summer Stuffed Tomatoes.
Summer Stuffed Tomatoes:
2 large tomatoes
1 tablespoon olive oil
1/4 cup chopped onions
2 teaspoons minced garlic
1 small zucchini, diced
1 small squash, diced
2 teaspoons chopped basil
1/2 teaspoon chopped thyme
Salt and freshly ground black pepper
2 tablespoons freshly grated Parmesan
Preheat the oven to 450 degrees F.
Cut top 1/2-inch off tomatoes and reserve. Remove seeds, juice and pulp from tomatoes, leaving 1/2-inch thick shells. Finely chop tomato tops. Lightly salt the insides of the tomatoes. Let the tomatoes rest, cut sides down, on a plate lined with paper towels until ready to assemble and bake.
In a skillet, heat the oil over medium heat. Add the onions and cook, stirring, until softened, about 5 minutes. Add the garlic and cook, stirring, until fragrant, 30 seconds. Add the chopped tomato tops, zucchini and squash. Saute until the vegetables just soften and most of juice has evaporated, about 3 minutes. Stir in 1 teaspoon basil and the thyme. Season, to taste, with salt and freshly ground black pepper. Remove from the heat and let cool slightly.
Place the tomato shells in an oiled baking dish. Spoon the vegetable mixture into the tomatoes, allowing any extra to spill over into the pan. Sprinkle the top of each tomato with 1 tablespoon of cheese. Bake on the upper rack of the oven until heated through, the tomatoes are tender, and the cheese begins to turn golden brown, about 10 minutes. Remove from the oven and garnish each with 1/2 teaspoon of the remaining basil. Serve hot.
Yield: 2 servings
1) you may need to cook the lamb a little longer depending on how you like it. I had a one pound rack and put it in for 15 minutes and I think it could have used another 5 minutes since the middle was very red. Otherwise it was soooo juicy and tender!!!!
2) i would cut down on the amount of olives only because it was a bit salty. Maybe 1 1/2 tbsp instead of 3.
3) the stuffed tomatoes were to die for but instead of stuffing them next time I'm going to take the outsides of it (i don't know what you call that...without the seeds and pulp), cut it up and add it to the rest of the ingredients and then put it in a small casserole dish and cover with the cheese and bake as directed. It's definitely a keeper though!
Olive-Crusted Rack of Lamb Recipe
courtesy Emeril Lagasse, 2003
3 tablespoons pitted kalamata olives, or other brine-cured black olives
2 tablespoons fresh bread crumbs, made from French bread
1 tablespoon plus 2 teaspoons olive oil
2 teaspoons minced garlic
1 teaspoon chopped fresh rosemary leaves
Salt and freshly ground black pepper
1 rack of lamb, trimmed and Frenched (about 1 1/2 pounds)
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
Summer Stuffed Tomatoes, recipe follows
Preheat the oven to 450 degrees F.
Combine olives, bread crumbs, 2 teaspoons olive oil, garlic and rosemary in a food processor and pulse until finely chopped. Season with salt and freshly ground black pepper to taste.
Season the rack of lamb on all sides with 3/4 teaspoon salt and 1/2 teaspoon pepper. Heat a medium skillet over high heat and, when hot, add remaining 1 tablespoon of oil. When the oil is almost smoking, add the rack of lamb and, turning, brown well on all sides, 5 to 6 minutes. Transfer to a plate and let cool slightly.
Using your hands or a spoon, spread the olive mixture evenly all over the lamb, pressing so the crumbs adhere to the meat. Place in a small roasting pan and bake for 12 to 15 minutes for medium-rare.
Remove from the oven and let sit for 5 to 10 minutes before carving. To serve, carve the rack into individual chops. Fan the chops out from the center of 2 plates, surrounding the Summer Stuffed Tomatoes.
Summer Stuffed Tomatoes:
2 large tomatoes
1 tablespoon olive oil
1/4 cup chopped onions
2 teaspoons minced garlic
1 small zucchini, diced
1 small squash, diced
2 teaspoons chopped basil
1/2 teaspoon chopped thyme
Salt and freshly ground black pepper
2 tablespoons freshly grated Parmesan
Preheat the oven to 450 degrees F.
Cut top 1/2-inch off tomatoes and reserve. Remove seeds, juice and pulp from tomatoes, leaving 1/2-inch thick shells. Finely chop tomato tops. Lightly salt the insides of the tomatoes. Let the tomatoes rest, cut sides down, on a plate lined with paper towels until ready to assemble and bake.
In a skillet, heat the oil over medium heat. Add the onions and cook, stirring, until softened, about 5 minutes. Add the garlic and cook, stirring, until fragrant, 30 seconds. Add the chopped tomato tops, zucchini and squash. Saute until the vegetables just soften and most of juice has evaporated, about 3 minutes. Stir in 1 teaspoon basil and the thyme. Season, to taste, with salt and freshly ground black pepper. Remove from the heat and let cool slightly.
Place the tomato shells in an oiled baking dish. Spoon the vegetable mixture into the tomatoes, allowing any extra to spill over into the pan. Sprinkle the top of each tomato with 1 tablespoon of cheese. Bake on the upper rack of the oven until heated through, the tomatoes are tender, and the cheese begins to turn golden brown, about 10 minutes. Remove from the oven and garnish each with 1/2 teaspoon of the remaining basil. Serve hot.
Yield: 2 servings
Thanks for the recipe Doodle! Do you like your lamb medium? I like it pink and tender!
QUOTE(doodlebug @ Oct 14 2007, 01:01 PM)
Had this last night and it was so yummy! A few points though:
1) you may need to cook the lamb a little longer depending on how you like it. I had a one pound rack and put it in for 15 minutes and I think it could have used another 5 minutes since the middle was very red. Otherwise it was soooo juicy and tender!!!!
2) i would cut down on the amount of olives only because it was a bit salty. Maybe 1 1/2 tbsp instead of 3.
3) the stuffed tomatoes were to die for but instead of stuffing them next time I'm going to take the outsides of it (i don't know what you call that...without the seeds and pulp), cut it up and add it to the rest of the ingredients and then put it in a small casserole dish and cover with the cheese and bake as directed. It's definitely a keeper though!
Olive-Crusted Rack of Lamb Recipe
courtesy Emeril Lagasse, 2003
3 tablespoons pitted kalamata olives, or other brine-cured black olives
2 tablespoons fresh bread crumbs, made from French bread
1 tablespoon plus 2 teaspoons olive oil
2 teaspoons minced garlic
1 teaspoon chopped fresh rosemary leaves
Salt and freshly ground black pepper
1 rack of lamb, trimmed and Frenched (about 1 1/2 pounds)
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
Summer Stuffed Tomatoes, recipe follows
Preheat the oven to 450 degrees F.
Combine olives, bread crumbs, 2 teaspoons olive oil, garlic and rosemary in a food processor and pulse until finely chopped. Season with salt and freshly ground black pepper to taste.
Season the rack of lamb on all sides with 3/4 teaspoon salt and 1/2 teaspoon pepper. Heat a medium skillet over high heat and, when hot, add remaining 1 tablespoon of oil. When the oil is almost smoking, add the rack of lamb and, turning, brown well on all sides, 5 to 6 minutes. Transfer to a plate and let cool slightly.
Using your hands or a spoon, spread the olive mixture evenly all over the lamb, pressing so the crumbs adhere to the meat. Place in a small roasting pan and bake for 12 to 15 minutes for medium-rare.
Remove from the oven and let sit for 5 to 10 minutes before carving. To serve, carve the rack into individual chops. Fan the chops out from the center of 2 plates, surrounding the Summer Stuffed Tomatoes.
Summer Stuffed Tomatoes:
2 large tomatoes
1 tablespoon olive oil
1/4 cup chopped onions
2 teaspoons minced garlic
1 small zucchini, diced
1 small squash, diced
2 teaspoons chopped basil
1/2 teaspoon chopped thyme
Salt and freshly ground black pepper
2 tablespoons freshly grated Parmesan
Preheat the oven to 450 degrees F.
Cut top 1/2-inch off tomatoes and reserve. Remove seeds, juice and pulp from tomatoes, leaving 1/2-inch thick shells. Finely chop tomato tops. Lightly salt the insides of the tomatoes. Let the tomatoes rest, cut sides down, on a plate lined with paper towels until ready to assemble and bake.
In a skillet, heat the oil over medium heat. Add the onions and cook, stirring, until softened, about 5 minutes. Add the garlic and cook, stirring, until fragrant, 30 seconds. Add the chopped tomato tops, zucchini and squash. Saute until the vegetables just soften and most of juice has evaporated, about 3 minutes. Stir in 1 teaspoon basil and the thyme. Season, to taste, with salt and freshly ground black pepper. Remove from the heat and let cool slightly.
Place the tomato shells in an oiled baking dish. Spoon the vegetable mixture into the tomatoes, allowing any extra to spill over into the pan. Sprinkle the top of each tomato with 1 tablespoon of cheese. Bake on the upper rack of the oven until heated through, the tomatoes are tender, and the cheese begins to turn golden brown, about 10 minutes. Remove from the oven and garnish each with 1/2 teaspoon of the remaining basil. Serve hot.
Yield: 2 servings
1) you may need to cook the lamb a little longer depending on how you like it. I had a one pound rack and put it in for 15 minutes and I think it could have used another 5 minutes since the middle was very red. Otherwise it was soooo juicy and tender!!!!
2) i would cut down on the amount of olives only because it was a bit salty. Maybe 1 1/2 tbsp instead of 3.
3) the stuffed tomatoes were to die for but instead of stuffing them next time I'm going to take the outsides of it (i don't know what you call that...without the seeds and pulp), cut it up and add it to the rest of the ingredients and then put it in a small casserole dish and cover with the cheese and bake as directed. It's definitely a keeper though!
Olive-Crusted Rack of Lamb Recipe
courtesy Emeril Lagasse, 2003
3 tablespoons pitted kalamata olives, or other brine-cured black olives
2 tablespoons fresh bread crumbs, made from French bread
1 tablespoon plus 2 teaspoons olive oil
2 teaspoons minced garlic
1 teaspoon chopped fresh rosemary leaves
Salt and freshly ground black pepper
1 rack of lamb, trimmed and Frenched (about 1 1/2 pounds)
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
Summer Stuffed Tomatoes, recipe follows
Preheat the oven to 450 degrees F.
Combine olives, bread crumbs, 2 teaspoons olive oil, garlic and rosemary in a food processor and pulse until finely chopped. Season with salt and freshly ground black pepper to taste.
Season the rack of lamb on all sides with 3/4 teaspoon salt and 1/2 teaspoon pepper. Heat a medium skillet over high heat and, when hot, add remaining 1 tablespoon of oil. When the oil is almost smoking, add the rack of lamb and, turning, brown well on all sides, 5 to 6 minutes. Transfer to a plate and let cool slightly.
Using your hands or a spoon, spread the olive mixture evenly all over the lamb, pressing so the crumbs adhere to the meat. Place in a small roasting pan and bake for 12 to 15 minutes for medium-rare.
Remove from the oven and let sit for 5 to 10 minutes before carving. To serve, carve the rack into individual chops. Fan the chops out from the center of 2 plates, surrounding the Summer Stuffed Tomatoes.
Summer Stuffed Tomatoes:
2 large tomatoes
1 tablespoon olive oil
1/4 cup chopped onions
2 teaspoons minced garlic
1 small zucchini, diced
1 small squash, diced
2 teaspoons chopped basil
1/2 teaspoon chopped thyme
Salt and freshly ground black pepper
2 tablespoons freshly grated Parmesan
Preheat the oven to 450 degrees F.
Cut top 1/2-inch off tomatoes and reserve. Remove seeds, juice and pulp from tomatoes, leaving 1/2-inch thick shells. Finely chop tomato tops. Lightly salt the insides of the tomatoes. Let the tomatoes rest, cut sides down, on a plate lined with paper towels until ready to assemble and bake.
In a skillet, heat the oil over medium heat. Add the onions and cook, stirring, until softened, about 5 minutes. Add the garlic and cook, stirring, until fragrant, 30 seconds. Add the chopped tomato tops, zucchini and squash. Saute until the vegetables just soften and most of juice has evaporated, about 3 minutes. Stir in 1 teaspoon basil and the thyme. Season, to taste, with salt and freshly ground black pepper. Remove from the heat and let cool slightly.
Place the tomato shells in an oiled baking dish. Spoon the vegetable mixture into the tomatoes, allowing any extra to spill over into the pan. Sprinkle the top of each tomato with 1 tablespoon of cheese. Bake on the upper rack of the oven until heated through, the tomatoes are tender, and the cheese begins to turn golden brown, about 10 minutes. Remove from the oven and garnish each with 1/2 teaspoon of the remaining basil. Serve hot.
Yield: 2 servings
these both sound super, later this week I'm going to try these tomatoes when I make stuffed zuccunis. What a good use for the zuccini pulp. thanks!
These are my ALL TIME FAVORITE ginger cookies. This recipe is for 8 dozen, but I make my cookies a bit bigger and never get 8 dozen out of this recipe. If you have a mixer that can handle the dough, make the full recipe and give them to your friends. Pull them from the oven even if you think they need more time - if you cook them too long, they'll get hard.
Black Dog Fresh-Ginger Cookies
1/2 cup coarsely chopped fresh ginger
1-1/2 cups canola oil, divided use
3 cups granulated sugar, plus 1 cup for rolling dough balls
3/4 cup molasses
3 eggs
1-1/2 teaspoons salt
1 tablespoon cinnamon
5-1/4 teaspoons baking soda
3/4 teaspoon cloves
7 cups pastry flour
Yield: About 8 dozen
Heat oven to 350 degrees. Mix the chopped fresh ginger with 1/2 cup of the canola oil in a food processor fitted with steel blade (don't need to peel the ginger, it's gonna get thrown out anyways). Cover and process until well minced.
In a large mixing bowl, blend 3 cups sugar, molasses and eggs. Strain the minced ginger/oil mixture, reserving the liquid only. Add this liquid, plus the remaining cup of oil to the egg mixture and blend until smooth. Discard ginger pulp.
In a smaller mixing bowl, mix together the salt, cinnamon, baking soda, cloves and flour. Add the dry mixture to the wet mix and blend well.
Line large cookie sheets with parchment paper, grease with shortening or spray with a nonstick product. Scoop cookie dough by spoonfuls and roll in the reserved cup of granulated sugar for a crackled appearance after baking. Place on a prepared cookie sheet and bake for 8 to 12 minutes, just until the tops crack and the cookies are flat.
Meanwhile, prepare another cookie sheet and switch as you bake a sheet at a time. Cool cookies completely on wire racks; store in airtight containers.
Black Dog Fresh-Ginger Cookies
1/2 cup coarsely chopped fresh ginger
1-1/2 cups canola oil, divided use
3 cups granulated sugar, plus 1 cup for rolling dough balls
3/4 cup molasses
3 eggs
1-1/2 teaspoons salt
1 tablespoon cinnamon
5-1/4 teaspoons baking soda
3/4 teaspoon cloves
7 cups pastry flour
Yield: About 8 dozen
Heat oven to 350 degrees. Mix the chopped fresh ginger with 1/2 cup of the canola oil in a food processor fitted with steel blade (don't need to peel the ginger, it's gonna get thrown out anyways). Cover and process until well minced.
In a large mixing bowl, blend 3 cups sugar, molasses and eggs. Strain the minced ginger/oil mixture, reserving the liquid only. Add this liquid, plus the remaining cup of oil to the egg mixture and blend until smooth. Discard ginger pulp.
In a smaller mixing bowl, mix together the salt, cinnamon, baking soda, cloves and flour. Add the dry mixture to the wet mix and blend well.
Line large cookie sheets with parchment paper, grease with shortening or spray with a nonstick product. Scoop cookie dough by spoonfuls and roll in the reserved cup of granulated sugar for a crackled appearance after baking. Place on a prepared cookie sheet and bake for 8 to 12 minutes, just until the tops crack and the cookies are flat.
Meanwhile, prepare another cookie sheet and switch as you bake a sheet at a time. Cool cookies completely on wire racks; store in airtight containers.
QUOTE(sarah and hicham @ Oct 4 2007, 10:24 PM)
Chicken with croutons:
Roast a while chicken at 375 degrees for about an hour until the temp near the thigh is 155-160. Let the chicken rest for 10 minutes before cutting. I roast the chicken over chopped onions and carrots with some water in the bottom of the pan. I cut up a lemon and put it with some parsley into the cavity of the chicken with salt and pepper. It's seasoned with olive oil, salt, pepper, and garlic powder.
The croutons are cut up baguette sauteed with olive oil and or butter and salt and pepper u ntil crunchy and light brown.
Cut the chicken up and place over the croutons along with the leftover juices.
Roast a while chicken at 375 degrees for about an hour until the temp near the thigh is 155-160. Let the chicken rest for 10 minutes before cutting. I roast the chicken over chopped onions and carrots with some water in the bottom of the pan. I cut up a lemon and put it with some parsley into the cavity of the chicken with salt and pepper. It's seasoned with olive oil, salt, pepper, and garlic powder.
The croutons are cut up baguette sauteed with olive oil and or butter and salt and pepper u ntil crunchy and light brown.
Cut the chicken up and place over the croutons along with the leftover juices.
This was very good! I used sourdough though and served it alongside green beans. It was a hit!
QUOTE(JODO @ Oct 31 2007, 10:21 AM)
QUOTE(sarah and hicham @ Oct 4 2007, 10:24 PM)
Chicken with croutons:
Roast a while chicken at 375 degrees for about an hour until the temp near the thigh is 155-160. Let the chicken rest for 10 minutes before cutting. I roast the chicken over chopped onions and carrots with some water in the bottom of the pan. I cut up a lemon and put it with some parsley into the cavity of the chicken with salt and pepper. It's seasoned with olive oil, salt, pepper, and garlic powder.
The croutons are cut up baguette sauteed with olive oil and or butter and salt and pepper u ntil crunchy and light brown.
Cut the chicken up and place over the croutons along with the leftover juices.
Roast a while chicken at 375 degrees for about an hour until the temp near the thigh is 155-160. Let the chicken rest for 10 minutes before cutting. I roast the chicken over chopped onions and carrots with some water in the bottom of the pan. I cut up a lemon and put it with some parsley into the cavity of the chicken with salt and pepper. It's seasoned with olive oil, salt, pepper, and garlic powder.
The croutons are cut up baguette sauteed with olive oil and or butter and salt and pepper u ntil crunchy and light brown.
Cut the chicken up and place over the croutons along with the leftover juices.
This was very good! I used sourdough though and served it alongside green beans. It was a hit!
I'm glad it was good!
I'm making polenta tonight which I don't have much experience with. Ialready cooked it with herbs and garlic and parmasaen and put it on a sheetpan to cool and I'm going to saute pieces of it in olive oil for tonight.
Has anyone here cooked polenta?
Never cooked it, but I am open for trying it...what time is dinner?
Jackie
Jackie
QUOTE(just_Jackie @ Oct 31 2007, 03:45 PM)
Never cooked it, but I am open for trying it...what time is dinner?
Jackie
Jackie
One hour! We'll be in the back yard.
Yes I've cooked it several times. I am trying to dig up a good recipe that I have for you. Will post soon.
Italian Chocolate Sandwich Cookie
Chocolate Cookies:
1 cup unsalted butter, room temperature (2 sticks)
2/3 cup sugar
1 cup all-purpose flour
1 cup cornmeal or polenta
1/3 cup cocoa powder
1 1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 orange, zested
Orange Filling:
1/2 cup unsalted butter, room temperature (1 stick)
3/4 cup powdered sugar
1/2 orange, zested
Pinch salt
Preheat the oven to 350 degrees F.
To make the Chocolate Cookies, in a large bowl use an electric mixer to cream together the butter and sugar until light in color and fluffy. In another medium bowl stir together the flour, cornmeal or polenta, cocoa powder, baking powder, salt, and orange zest. Add the dry ingredients to the butter mixture and stir to combine using a wooden spoon. Place the dough on a sheet of plastic wrap. Press the dough into a 1-inch high round. Wrap in plastic wrap and refrigerate for at least 30 minutes and up to 1 day.
Roll out the dough to between 1/8 and 1/4-inch thick. Use a 1 3/4-inch round cookie cutter to cut out the dough. Bake on a heavy baking sheet for 15 minutes. Place the baking sheets on a wire rack to cool cookies.
Meanwhile, to make the Orange Filling, combine the butter, powdered sugar, orange zest, and salt in a medium bowl. Use an electric mixer to cream the ingredients together.
To assemble the cookie sandwiches, place about 1 teaspoon of the Orange Filling on a cookie. Top with another cookie and press the cookies together. Store in an airtight container for up to 1 day.
Gnocchi alla Romana:Roman-Style Gnocchi
3 cups milk
1 teaspoon salt
6 tablespoons butter plus 2 tablespoons
1 cup semolina, quick cooking or finely ground cornmeal
1/2 cup freshly grated Parmigiano-Reggiano, plus 1/2 cup
4 egg yolks
1/4 pound taleggio, cut into chunks
Preheat oven to 425 degrees F. Butter 1 cookie sheet with 3/4-inch sides.
In a 3 to 4-quart saucepan, heat to scald milk, salt and 6 tablespoons butter. Pour in polenta in a thin stream, whisking vigorously, and cook for about a minute, switching to a wooden spoon as polenta thickens. Remove from heat and stir in 1/2 cup grated cheese and 4 egg yolks and mix well. Pour polenta in buttered cookie sheet and smear to a thickness of 1/2-inch. Allow to cool.
Using a pastry cutter or water glass, cut 3-inch quarter moons out of polenta. Arrange leaning up against one another in a buttered baking dish and sprinkle with remaining grated cheese and the cubed taleggio. Place in oven and cook 15 to 20 minutes, or until top is light golden brown. Remove and serve immediately
Chocolate Cookies:
1 cup unsalted butter, room temperature (2 sticks)
2/3 cup sugar
1 cup all-purpose flour
1 cup cornmeal or polenta
1/3 cup cocoa powder
1 1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 orange, zested
Orange Filling:
1/2 cup unsalted butter, room temperature (1 stick)
3/4 cup powdered sugar
1/2 orange, zested
Pinch salt
Preheat the oven to 350 degrees F.
To make the Chocolate Cookies, in a large bowl use an electric mixer to cream together the butter and sugar until light in color and fluffy. In another medium bowl stir together the flour, cornmeal or polenta, cocoa powder, baking powder, salt, and orange zest. Add the dry ingredients to the butter mixture and stir to combine using a wooden spoon. Place the dough on a sheet of plastic wrap. Press the dough into a 1-inch high round. Wrap in plastic wrap and refrigerate for at least 30 minutes and up to 1 day.
Roll out the dough to between 1/8 and 1/4-inch thick. Use a 1 3/4-inch round cookie cutter to cut out the dough. Bake on a heavy baking sheet for 15 minutes. Place the baking sheets on a wire rack to cool cookies.
Meanwhile, to make the Orange Filling, combine the butter, powdered sugar, orange zest, and salt in a medium bowl. Use an electric mixer to cream the ingredients together.
To assemble the cookie sandwiches, place about 1 teaspoon of the Orange Filling on a cookie. Top with another cookie and press the cookies together. Store in an airtight container for up to 1 day.
Gnocchi alla Romana:Roman-Style Gnocchi
3 cups milk
1 teaspoon salt
6 tablespoons butter plus 2 tablespoons
1 cup semolina, quick cooking or finely ground cornmeal
1/2 cup freshly grated Parmigiano-Reggiano, plus 1/2 cup
4 egg yolks
1/4 pound taleggio, cut into chunks
Preheat oven to 425 degrees F. Butter 1 cookie sheet with 3/4-inch sides.
In a 3 to 4-quart saucepan, heat to scald milk, salt and 6 tablespoons butter. Pour in polenta in a thin stream, whisking vigorously, and cook for about a minute, switching to a wooden spoon as polenta thickens. Remove from heat and stir in 1/2 cup grated cheese and 4 egg yolks and mix well. Pour polenta in buttered cookie sheet and smear to a thickness of 1/2-inch. Allow to cool.
Using a pastry cutter or water glass, cut 3-inch quarter moons out of polenta. Arrange leaning up against one another in a buttered baking dish and sprinkle with remaining grated cheese and the cubed taleggio. Place in oven and cook 15 to 20 minutes, or until top is light golden brown. Remove and serve immediately
Amera- That's funny that you posted the gnocci recipe because just the other day my teacher taught us that gnocci in Rome is made with cornmeal instead of potatoes.
I made the polenta last night and sauted it and it was pretty good. I'm thinking that I don't really care for polenta but everyone else seems to like it.
I made the polenta last night and sauted it and it was pretty good. I'm thinking that I don't really care for polenta but everyone else seems to like it.
I think that it is an acquired taste. It's pretty good deepfried and then with melted mozz on it and dipped in marinara sauce 
lol
lol
Pumpkin Roll
Cake:
3/4 cup all purpose flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1 tsp cinnamon (you can use 1/2 tsp cinnamon and 1/2 tsp cloves instead, I don't cuz I hate cloves!)
1/4 tsp salt
3 large eggs
1 cup sugar
2/3 cup canned pumpkin
1 cup chopped walnuts (optional)
Filling:
8oz. cream cheese, softened
1 cups powdered sugar
1 stick of butter or margarine, softened
1 tsp vanilla
For the cake:
Preheat oven to 375F. Grease 15x10 inch jelly roll or cookie pan with sides; line with wax or parchment paper; grease paper. Sprinkle a thin, cotton kitchen towel with powdered sugar.
Combine flour, baking powder & soda, cinnamon and salt in a small bowl. Beat eggs and sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan and sprinkle with nuts. Bake 13-15 mins until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel. Peel off paper. Roll up cake and towel together, starting with the narrow end. Cool.
Filling:
Beat cream cheese, butter, sugar and vanilla until smooth. Unroll cooled cake and spread filling over cake. Reroll cake. Wrap in plastic wrap or foil and refridgerate for at least one hour.
Cake:
3/4 cup all purpose flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1 tsp cinnamon (you can use 1/2 tsp cinnamon and 1/2 tsp cloves instead, I don't cuz I hate cloves!)
1/4 tsp salt
3 large eggs
1 cup sugar
2/3 cup canned pumpkin
1 cup chopped walnuts (optional)
Filling:
8oz. cream cheese, softened
1 cups powdered sugar
1 stick of butter or margarine, softened
1 tsp vanilla
For the cake:
Preheat oven to 375F. Grease 15x10 inch jelly roll or cookie pan with sides; line with wax or parchment paper; grease paper. Sprinkle a thin, cotton kitchen towel with powdered sugar.
Combine flour, baking powder & soda, cinnamon and salt in a small bowl. Beat eggs and sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan and sprinkle with nuts. Bake 13-15 mins until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel. Peel off paper. Roll up cake and towel together, starting with the narrow end. Cool.
Filling:
Beat cream cheese, butter, sugar and vanilla until smooth. Unroll cooled cake and spread filling over cake. Reroll cake. Wrap in plastic wrap or foil and refridgerate for at least one hour.
I was all over that pumpkin recipe..........til I got to the rollin part. Ya got a pic of the before or after of the rolling process?
Jackie
Jackie
Not mine but mine turns out just like this...
It's really easy actually. Prior to rolling it looks like a flat sheet cake. Rolling in the towel while still hot makes it flexible so when you fill it and reroll it, it doesn't crumble. I spread the filling all over the cake but I don't fill all the way out to the edge so it doesn't all squish out. Just make sure the filling isn't too soft otherwise there will be a lot of air pockets.
It's really easy actually. Prior to rolling it looks like a flat sheet cake. Rolling in the towel while still hot makes it flexible so when you fill it and reroll it, it doesn't crumble. I spread the filling all over the cake but I don't fill all the way out to the edge so it doesn't all squish out. Just make sure the filling isn't too soft otherwise there will be a lot of air pockets.
I have been thinking about that pumpkin roll cake all day! I think I have all of the ingredients at home. 
It looks so good! Where is the recipe from?
It looks so good! Where is the recipe from?
The Libby's canned pumpkin label.
My mom was cleaning out her pantry a few weeks back and asked if I wanted two cans of pumpkin. I took them thinking, what am I gonna do with two big cans of pumpkin? I saw the recipe on the label and thought I'd give it a try. It looks so fancy but so easy to make. I made one for us and one to take to our friends. It was a hit all around.
My mom was cleaning out her pantry a few weeks back and asked if I wanted two cans of pumpkin. I took them thinking, what am I gonna do with two big cans of pumpkin? I saw the recipe on the label and thought I'd give it a try. It looks so fancy but so easy to make. I made one for us and one to take to our friends. It was a hit all around.
QUOTE(sarah and hicham @ Nov 5 2007, 07:44 PM)
I have been thinking about that pumpkin roll cake all day! I think I have all of the ingredients at home.
It looks so good! Where is the recipe from?
It looks so good! Where is the recipe from?
QUOTE(moody @ Nov 6 2007, 07:44 AM)
The Libby's canned pumpkin label.
My mom was cleaning out her pantry a few weeks back and asked if I wanted two cans of pumpkin. I took them thinking, what am I gonna do with two big cans of pumpkin? I saw the recipe on the label and thought I'd give it a try. It looks so fancy but so easy to make. I made one for us and one to take to our friends. It was a hit all around.
My mom was cleaning out her pantry a few weeks back and asked if I wanted two cans of pumpkin. I took them thinking, what am I gonna do with two big cans of pumpkin? I saw the recipe on the label and thought I'd give it a try. It looks so fancy but so easy to make. I made one for us and one to take to our friends. It was a hit all around.
QUOTE(sarah and hicham @ Nov 5 2007, 07:44 PM)
I have been thinking about that pumpkin roll cake all day! I think I have all of the ingredients at home.
It looks so good! Where is the recipe from?
It looks so good! Where is the recipe from?
It was so good! I made it last night and had an end piece and cut up the rest to give to my Mom or Dad to take to work and I got to their house, got out of the car and everything slid into the driveway! Oh well, luckily it was easy to make and didn't take much time so I can give it another go. Thanks for the recipe!
Broiled Cauliflower
Cut up some cauliflower and put in a shallow oven safe dish. Spray generously with cooking spray (Pam or something) and sprinkle with salt, pepper, and parmesan cheese. Broil on low for 45 minutes - 1 hour until nice and crispy brown/black in some places. Spritz with a bit more cooking spray about halfway through and toss a bit of it looks like it needs it.
This is one of my all time favorite no-big-deal things to make for dinner and I usually eat it with some plain baked chicken, maybe on bbq chicken, and brown rice. My old roomate used to make it all the time and I thought she was crazy til I tried it. YUM.
I've also tried with broccoli, red and green peppers, carrots, etc but cauliflower is the best.
Cut up some cauliflower and put in a shallow oven safe dish. Spray generously with cooking spray (Pam or something) and sprinkle with salt, pepper, and parmesan cheese. Broil on low for 45 minutes - 1 hour until nice and crispy brown/black in some places. Spritz with a bit more cooking spray about halfway through and toss a bit of it looks like it needs it.
This is one of my all time favorite no-big-deal things to make for dinner and I usually eat it with some plain baked chicken, maybe on bbq chicken, and brown rice. My old roomate used to make it all the time and I thought she was crazy til I tried it. YUM.
I've also tried with broccoli, red and green peppers, carrots, etc but cauliflower is the best.
oh i LOVE doing that too... with a slightly different method:
i toss the pieces of cauliflower in olive oil, salt, pepper, and sometimes curry powder. then put it on a baking sheet and roast it at 450 degrees until its nice and toasty.
yum!!!!!!!! i also like brussels sprouts like this, but without curry. (especially the baby kind)
i toss the pieces of cauliflower in olive oil, salt, pepper, and sometimes curry powder. then put it on a baking sheet and roast it at 450 degrees until its nice and toasty.
yum!!!!!!!! i also like brussels sprouts like this, but without curry. (especially the baby kind)
Tonight we had grilled salmon over toasted israeli couscous with grilled vegetables and balsamic/lemon vinaigrette. It was good, healthy, and easy. You can really use any protein or none at all!
I used one pack of Israeli couscous and toasted it in a pan in a bit of olive oil until light brown. Then added vegetable stock and cooked until done and drained the stock.
I cut up, tossed in olive oil and salt and pepper and grilled: red bell pepper, orange bell pepper, zucchini, asparagus, and grape tomatoes.
For the vinaigrette:
lemon juice
balsamic vinegar
red wine vinegar
salt
pepper
garlic
olive oil
dijon mustard
Toss everything together.
Grill salmon and serve over the couscous.
It was a nice, light meal. Enjoy!
I used one pack of Israeli couscous and toasted it in a pan in a bit of olive oil until light brown. Then added vegetable stock and cooked until done and drained the stock.
I cut up, tossed in olive oil and salt and pepper and grilled: red bell pepper, orange bell pepper, zucchini, asparagus, and grape tomatoes.
For the vinaigrette:
lemon juice
balsamic vinegar
red wine vinegar
salt
pepper
garlic
olive oil
dijon mustard
Toss everything together.
Grill salmon and serve over the couscous.
It was a nice, light meal. Enjoy!
Silly question, but how do you broil on low? Isn't broiling putting something on the top rack of the oven, directly under the heating element, with the setting on broil?
Also, does anyone have a bagel recipe that they've used? I was really missing bagels in Egypt and when I got home I looked around for a recipe.
This is one I found on Food Network but it seems complicated and I can't imagine that's how bagels are really made???
bagel recipe
Also, does anyone have a bagel recipe that they've used? I was really missing bagels in Egypt and when I got home I looked around for a recipe.
This is one I found on Food Network but it seems complicated and I can't imagine that's how bagels are really made???
bagel recipe
QUOTE(melly @ Nov 29 2007, 06:33 PM)
Silly question, but how do you broil on low? Isn't broiling putting something on the top rack of the oven, directly under the heating element, with the setting on broil?
Also, does anyone have a bagel recipe that they've used? I was really missing bagels in Egypt and when I got home I looked around for a recipe.
This is one I found on Food Network but it seems complicated and I can't imagine that's how bagels are really made???
bagel recipe
Also, does anyone have a bagel recipe that they've used? I was really missing bagels in Egypt and when I got home I looked around for a recipe.
This is one I found on Food Network but it seems complicated and I can't imagine that's how bagels are really made???
bagel recipe
My broiler is under the oven so for low I just put the temp low. If I want it on high I put it on 400 or so degrees. If you have a broiler that's on the top of your oven and you want to broil on low I would just put whatever you're broiling in the lower part of the oven further away from the broiler.
Bagels are quite a process to make. The dough takes a while, then you boil them, then you bake them. Home made bagels are so good though! If you find a good recipe let me know.
QUOTE(melly @ Nov 29 2007, 09:33 PM)
Silly question, but how do you broil on low? Isn't broiling putting something on the top rack of the oven, directly under the heating element, with the setting on broil?
Also, does anyone have a bagel recipe that they've used? I was really missing bagels in Egypt and when I got home I looked around for a recipe.
This is one I found on Food Network but it seems complicated and I can't imagine that's how bagels are really made???
bagel recipe
Also, does anyone have a bagel recipe that they've used? I was really missing bagels in Egypt and when I got home I looked around for a recipe.
This is one I found on Food Network but it seems complicated and I can't imagine that's how bagels are really made???
bagel recipe
My broiler has a low/high setting... my old electric stove did and now my new gas one does too. But I think with the stove in my first apartment I just adjusted the temperature like Sarah... actually, come to think of it, the broiler was under the oven and it wouldn't open because part of the wall was blocking it. I must not have ever needed to broil anything..
I've been told it's waaaaaaaay too early to start thinking about this but... does anyone have any idea what they're doing for Christmas cookies/goodies??
way too early for cookies?! never!!! i'm going to my first cookie exchange soon and am trying to think of a more unique cookie than the norm. considering alfajores or something along those lines....
but this year i'm definitely not making big boxes full of 10 kinds like i used to give out.
but this year i'm definitely not making big boxes full of 10 kinds like i used to give out.
Lemon Bars Recipe courtesy Paula Deen
Crust:
2 cups all-purpose flour
1 cup confectioners' sugar, plus more for dusting
Pinch salt
2 sticks butter, at room temperature, plus more for greasing
Filling:
4 eggs
2 cups granulated sugar
6 tablespoons all-purpose flour
6 tablespoons fresh lemon juice
Preheat oven to 350 degrees F. Lightly grease a 9 by 13 by 2-inch pan.
Make the crust by combining the flour, confectioners' sugar, and salt in a large bowl. Cut in the butter to make a crumbly mixture. Press the mixture into the prepared pan. You may need to dip your fingers into a little flour or confectioners' sugar to keep the dough from sticking to your fingers. Bake for 20 minutes.
Meanwhile, to make the filling, mix the eggs, granulated sugar, flour, and lemon juice. Pour this over the baked crust and bake for 25 minutes longer. Sprinkle with confectioners' sugar, if desired, when the bars are done.
hint: take enough for one to two servings..........eat.....................lock the rest in a safe and give someone you trust the key and make them promise not to unlock it until you use your treadmill for at LEAST ten hours. Then repeat.
Crust:
2 cups all-purpose flour
1 cup confectioners' sugar, plus more for dusting
Pinch salt
2 sticks butter, at room temperature, plus more for greasing
Filling:
4 eggs
2 cups granulated sugar
6 tablespoons all-purpose flour
6 tablespoons fresh lemon juice
Preheat oven to 350 degrees F. Lightly grease a 9 by 13 by 2-inch pan.
Make the crust by combining the flour, confectioners' sugar, and salt in a large bowl. Cut in the butter to make a crumbly mixture. Press the mixture into the prepared pan. You may need to dip your fingers into a little flour or confectioners' sugar to keep the dough from sticking to your fingers. Bake for 20 minutes.
Meanwhile, to make the filling, mix the eggs, granulated sugar, flour, and lemon juice. Pour this over the baked crust and bake for 25 minutes longer. Sprinkle with confectioners' sugar, if desired, when the bars are done.
hint: take enough for one to two servings..........eat.....................lock the rest in a safe and give someone you trust the key and make them promise not to unlock it until you use your treadmill for at LEAST ten hours. Then repeat.
QUOTE(bridget @ Dec 7 2007, 11:27 PM)
Lemon Bars Recipe courtesy Paula Deen
Crust:
2 cups all-purpose flour
1 cup confectioners' sugar, plus more for dusting
Pinch salt
2 sticks butter, at room temperature, plus more for greasing
Filling:
4 eggs
2 cups granulated sugar
6 tablespoons all-purpose flour
6 tablespoons fresh lemon juice
Preheat oven to 350 degrees F. Lightly grease a 9 by 13 by 2-inch pan.
Make the crust by combining the flour, confectioners' sugar, and salt in a large bowl. Cut in the butter to make a crumbly mixture. Press the mixture into the prepared pan. You may need to dip your fingers into a little flour or confectioners' sugar to keep the dough from sticking to your fingers. Bake for 20 minutes.
Meanwhile, to make the filling, mix the eggs, granulated sugar, flour, and lemon juice. Pour this over the baked crust and bake for 25 minutes longer. Sprinkle with confectioners' sugar, if desired, when the bars are done.
hint: take enough for one to two servings..........eat.....................lock the rest in a safe and give someone you trust the key and make them promise not to unlock it until you use your treadmill for at LEAST ten hours. Then repeat.
Crust:
2 cups all-purpose flour
1 cup confectioners' sugar, plus more for dusting
Pinch salt
2 sticks butter, at room temperature, plus more for greasing
Filling:
4 eggs
2 cups granulated sugar
6 tablespoons all-purpose flour
6 tablespoons fresh lemon juice
Preheat oven to 350 degrees F. Lightly grease a 9 by 13 by 2-inch pan.
Make the crust by combining the flour, confectioners' sugar, and salt in a large bowl. Cut in the butter to make a crumbly mixture. Press the mixture into the prepared pan. You may need to dip your fingers into a little flour or confectioners' sugar to keep the dough from sticking to your fingers. Bake for 20 minutes.
Meanwhile, to make the filling, mix the eggs, granulated sugar, flour, and lemon juice. Pour this over the baked crust and bake for 25 minutes longer. Sprinkle with confectioners' sugar, if desired, when the bars are done.
hint: take enough for one to two servings..........eat.....................lock the rest in a safe and give someone you trust the key and make them promise not to unlock it until you use your treadmill for at LEAST ten hours. Then repeat.
I love watching Paula Deen's show just so I can stare in absolute awe at how much butter she uses... it's incredible!!! Everytime I think she's used the most butter possible... she goes and uses even more!
Occasionally we have to bring a crock pot of soup to sell from the concession stand at my sons soccer games. I made a loaded potato soup and took it at 5pm, right before the girls game started. I went back home to get ready and come back for my son's game at 7pm. I arrived and stopped by to see if the soup was selling. They said, girl your soup was gone in the first 30 minutes. I was quiet shocked. While I was standing there, women were coming up to the concession stand and asking to get the recipe. They pointed at me and said, their she is. I wrote down the recipe and they were copying it for the rest of the game. lol.
Here is the recipe. It is very simple and fast. It makes a lot so use a stock pot or a big crock pot. I think mine is a 6 guart crock pot. If I am just making it for us at home, I half the recipe.
Loaded potato soup
4 cans chicken broth
1- 32oz. bag of frozen diced hash browns
2 cans cream of celery soup
2 cans cream of onion soup
8 oz. block of sharp cheddar cheese (cubed)
8 oz. block of Monterey Jack cheese (cubed)
8 0z. block of Pepper Jack cheese (cubed)
1 qt. half and half
for garnish
bacon, cooked and crumbled
chives/ green onions, chopped
shredded cheese
In a large pot, combine and simmer hash browns and chicken broth, until potatoes are soft. Add other ingredients and continue to cook over medium heat for 30 minutes or until all cheeses are melted. Garnish with bacon bits, chopped green onions, and shredded cheddar cheese.
Meriem
Here is the recipe. It is very simple and fast. It makes a lot so use a stock pot or a big crock pot. I think mine is a 6 guart crock pot. If I am just making it for us at home, I half the recipe.
Loaded potato soup
4 cans chicken broth
1- 32oz. bag of frozen diced hash browns
2 cans cream of celery soup
2 cans cream of onion soup
8 oz. block of sharp cheddar cheese (cubed)
8 oz. block of Monterey Jack cheese (cubed)
8 0z. block of Pepper Jack cheese (cubed)
1 qt. half and half
for garnish
bacon, cooked and crumbled
chives/ green onions, chopped
shredded cheese
In a large pot, combine and simmer hash browns and chicken broth, until potatoes are soft. Add other ingredients and continue to cook over medium heat for 30 minutes or until all cheeses are melted. Garnish with bacon bits, chopped green onions, and shredded cheddar cheese.
Meriem
I just want to thank you ladies for all the wonderful recipes you share !
Also, I finally have a subscription to my favoritest cooking magazine in the WORLD (now I don't have to keep stealing my mom's.) Cooks Illustrated -- if you have not seen this, GET YOUR HANDS ON A COPY and you will not regret it. Each issue covers topics from traditional tools to the latest high-tech equipment, from testing recipes to teaching technique, everythingggg. All with excellent step by step illustrations. Sarah and Sereia I KNOW you guys will love this one !
-MK
Also, I finally have a subscription to my favoritest cooking magazine in the WORLD (now I don't have to keep stealing my mom's.) Cooks Illustrated -- if you have not seen this, GET YOUR HANDS ON A COPY and you will not regret it. Each issue covers topics from traditional tools to the latest high-tech equipment, from testing recipes to teaching technique, everythingggg. All with excellent step by step illustrations. Sarah and Sereia I KNOW you guys will love this one !
-MK
thanks for mentioning that to everyone... i too love cooks illustrated! i don't subscribe anymore (but i should!) but i do have their books (the best recipe) and have made quite a few awesome things from there. the BEST thing was their pecan pie recipe. wow, wow , WOW! and tonight i'm actually using their pizza dough recipe. so in about two hours i'll find out if that recipe is any good. what recipes have you tried that you liked?
what recipes have you tried that you liked?
I figured you pro chefs probably knew what I was talkin about ! I've learned so much from this magazine.... the way they explain technique is wonderful -- "why" it's better to do one way or another. And I love how they test different ways of making a dish to see what really works best. I steal issues from my mom every time I go visit 
but she got tired of it so she finally just gave me a subscription 
Let's see.... the last recipe I made from it was an eggplant parmesan with marinara that was so foiiiiine.... but now I have the latest issue -- let's see..... "No-Knead Bread (hmmm that sounds interesting).... best French Onion Soup (yummm) or maybe French Chicken in a Pot or perhaps Crispy Oatmeal Cookies. Or shall I learn which cutting board (wood, plastic, bamboo or composite) is right for me ?
but she got tired of it so she finally just gave me a subscription Let's see.... the last recipe I made from it was an eggplant parmesan with marinara that was so foiiiiine.... but now I have the latest issue -- let's see..... "No-Knead Bread (hmmm that sounds interesting).... best French Onion Soup (yummm) or maybe French Chicken in a Pot or perhaps Crispy Oatmeal Cookies. Or shall I learn which cutting board (wood, plastic, bamboo or composite) is right for me ?
haha i love that! they have so many cool little tricks too. i love reading cookbooks but i especially love reading their books because they explain everything and show drawings on techniques! so the pizza dough recipe was AWESOMEEEEEE. i'm almost embarrassed to admit i've been buying the ready made fresh pizza dough from trader joe's but today decided to make it. wow, what a difference! it was so crispy and flavorful. great texture! i highly recommend it. also very easy. i gotta try that eggplant parm recipe. mmmmmm!
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