Gluten-Free Grilled Flank Steak
Saturday, November 30, 2013
3D Chocolate Cheesecake & "S'more, Please" Trifle
“This recipe is a little indulgent, but we all need that occasionally. Don’t worry about having it for more than one day, there won’t be leftovers of this!” Lori Ann Panchisin — Holly Hill, Florida
- "S'more, Please" Trifle
- Healthy Cooking
- 3D Chocolate Cheesecake
- Taste of Home
Top 10 Middle Eastern Recipes for Beginners
Top 10 Middle Eastern Recipes for Beginners
By Saad Fayed
We all have to crawl before we walk - it is the same principle in cooking. These recipes are basic,
yet delicious, and will give you an introduction to cooking Middle Eastern food. The trick is to have fun, experiment and don't be hard on yourself if you don't get it right the first time around. Even the best chefs have a bad cooking day here and there.
yet delicious, and will give you an introduction to cooking Middle Eastern food. The trick is to have fun, experiment and don't be hard on yourself if you don't get it right the first time around. Even the best chefs have a bad cooking day here and there.
1. Shish Taouk - Chicken Kebobs
of your supermarket to save time or ask the butcher to do it. If you add vegetables, it takes very little effort. Put it all on a skewer, grill it or broil and you have some tasty chicken kebobs!
2. Falafel
Falafel in Pita Bread
come out even better! Throw it in a pita with some lettuce, onions and tahini and call it lunch!
Bake it in the oven or grill it in the summer, kofta is such a great alternative to burgers or hot
dogs.
dogs.
4. Hummus
Hummus ingredients
This super-easy Middle Eastern favorite is the perfect snack or appetizer. Serve with some
toasted pita wedges and enjoy!
toasted pita wedges and enjoy!
5. Ghoraibi- Butter Cookies
These cookies are so good and very easy to make. The dough freezes well too for making more later.6. Pita Bread
Pita Bread © Israel Talby
the basics done, making your own pita bread is as easy as pie (a lot easier, actually)!
7. Turkish Coffee
Turkish coffee is perfect when you want coffee, but not the usual blend. Although it's not
prepared with a standard coffeemaker, this type of coffee will delight your tastebuds!
prepared with a standard coffeemaker, this type of coffee will delight your tastebuds!
8. Lebanese Rice
The way lebanese rice is prepared is very unique. It is very similar to a Western packaged rice
dish "Rice-a-Roni", but without the spices.
dish "Rice-a-Roni", but without the spices.
9. Fried Lamb Burgers
These are just like hamburgers, but with a kick. Lamb is very easy to cook with and I really likethe flavor of these burgers. The spices really bring out the best in the meat and vice versa.
Fasulia really hits the spot on cold, winter days. The spices used really complement the green
beans and meat used. You can use stew beef or lamb in this recipe, either one is good. I prefer using beef because it makes it easier and less time consuming if you buy it already chopped in
the supermarket.
beans and meat used. You can use stew beef or lamb in this recipe, either one is good. I prefer using beef because it makes it easier and less time consuming if you buy it already chopped in
the supermarket.
about.com
Basic Sangria
Basic Sangria Recipe
By
about.com
Getty Images / The Image Bank
The beauty of the basic Sangria recipe is that it is as delicious as it is easy, and it only gets
better as you spice it up with your own tasty additions! Really, it is hard to add the "wrong" ingredient here, think favorite fruits, spice and liquors. Chill and enjoy! If you would like to
turn things up a notch, then check out our Best Party Sangria topped with fresh or frozen raspberries.
Ingredients:
- 1 750 ml bottle of red wine (Cabernet Sauvignon, Merlot, Rioja reds, Zinfandel, Shiraz)
- 1 Lemon cut into wedges
- 1 Orange cut into wedges
- 2 Tbsp sugar
- 1 Shot brandy
- 2 Cups ginger ale or club soda
Preparation:
Pour wine in the pitcher and squeeze the juice wedges from the lemon and orange into the wine. Toss in the fruit wedges (leaving out seeds if possible) and add sugar and brandy. Chill overnight. Add ginger ale or club soda just before serving.
If you'd like to serve right away, use chilled red wine and serve over lots of ice.
Addition ideas: sliced strawberries, diced peaches, a handful of fresh blueberries, raspberries, kiwi slices, a shot or two of gin, brandy or rum, a cup of ginger ale, citrus soda or fresh squeezed lime juice.
Everyday Seasoning Salt
Everyday Seasoning Salt
By
southernfood.about.com
Everyday Seasoning Salt--Homemade Inexpensive Seasoning Blends
Terri Pischoff WuerthnerFor daily cooking, I'm always reaching for the same spices: salt, pepper, onion and garlic powder, and paprika. I determined the proportions I generally used and came up with this seasoning salt to use "everyday."
It goes on almost everything, and doesn't have any specific spice or any herb that ties it to a particular dish or ethnic cuisine.
Yield: About 2 Cups
Ingredients:
- 1 1/2 cups salt
- 1 cup onion powder
- 1/2 cup white pepper
- 1/2 cup garlic powder
- 1/2 cup paprika
Preparation:
Combine all ingredients and store in an airtight container, in a cool dark place for up to 6 months.
Making this up yourself is not only easy, but it's a fraction of the price of store-bought spice blends!
Uses
This is an everyday seasoning that goes with almost everything savory--no spices or herbs to slant it toward one type of cuisine or another. I use this so often I make it up in large batches. As with all seasoning and spice blends, you may reduce the amount of pepper if you prefer a milder flavor.
This everyday seasoning salt can also be used as a flavor enhancer on already cooked food. Sprinkle some on freshly cooked vegetables, a steak, rice, salad, cottage cheese or whatever you choose. The uses are endless – use it before, during, and after cooking to add great flavor with little effort!
Storing
As with all the seasoning blends I will write about (this is the first of six), these do not contain any "anti-caking" agents so the seasonings may tend to stick together. To help prevent this keep the spices in a tightly capped jar or zip-style bag in a cool, dark place, or store in the refrigerator. Neverkeep your spices (or herbs) on a shelf above your stove, or close to your stove. The heat and moisture will cause the flavor to dissipate, and spices will tend to "clump" even quicker.
While a cool, dark pantry will help keep the seasonings free flowing and fresh, if clumping does occur, simply shake the seasoning aggressively and/or bang container on countertop. For those times when simply shaking the container does not work, remove the cap and use a spoon or fork to stir and break up the seasoning. Warm, humid temperatures tend to accelerate the “clumping” affect of the all-natural ingredients.
Bonus Tip: Make up this spice blend in large batches, transfer to attractive jars and place jars in a basket, and give as gifts. So easy, inexpensive, and always appreciated. I will be presenting a total of six different spice blends for about.com. Making up all the blends, and putting one of each in a basket with a label makes a wonderful gift that your friends will enjoy all year. And this "gourmet variety" of spices will cost less that a bottle of wine or a bunch of flowers! The six blends will all be on about.com in plenty of time for holiday gift-making.
Friday, November 29, 2013
Pot Pie to Die For
justapinch.com
| 1 pkg | pillsbury double pie crust |
| 2 can(s) | 15 oz. original veg-all mixed vegetables drained (they even have potatoes in them) |
| 1 can(s) | campbells cream of chicken soup |
| 1 | tub 10oz. of philadelphia cooking creme savory garlic |
| salt and pepper to your liking | |
| 2 | whole chicken breast diced ( i used rotisserie chicken all ready cooked) |
| 1 | egg |
| 1 Tbsp | waterDirections
Put your crust in a pie pan. Then in a bowl mix soup, cooking creme,salt and pepper. Then Fold in veg. and chicken. Then put in all in your pie pan.
Put top crust on . pinch crust together. Then brush on one beaten egg with water. Makes it golden color.Cook 375 for 45 minutes.
|
Perfect Cheesy Garlic Bread
INGREDIENTS
- 1 loaf of Italian Baguette or French Bread (18-20ish inches)
- 1 stick butter melted
- 4-5 cloves garlic finely minced or 3/4 teaspoon garlic powder (adjust according to personal preference)
- 1-2 teaspoons finely chopped fresh parsley or 1/2-1 teaspoon dried parsley for garnish
- 1 cup shredded cheese of your choice (I used parmesan and a bit of mozzarella)
DIRECTIONS
- Pre-heat your oven to 400 degrees.
- Slice your loaf of bread lengthwise so that you have two long pieces to work with.
- Melt 1 stick of butter (1minute in the microwave does the trick).
- Stir finely minced garlic and parsley into the melted butter.
- Using a spatula, spread butter/garlic mixture over the bread.
- Put the bread back together, cover in tinfoil and bake in the oven for 15 minutes.
- Remove from oven, open bread back up and top with shredded cheese of your choice. Leave bread open faced at this point.
- If you want crispy garlic bread, turn on your broiler and broil bread for an additional 3 minutes or until cheese melts.
- If you want a softer garlic bread, top with cheese and put back into the 400 degree oven for 4-5 minutes or until cheese melts.
Compound Butter [for steak,turkey & more]
INGREDIENTS
- 1 cup unsalted butter, at room temperature (2 sticks)
- 1 tablespoon rosemary, finely chopped
- 1 tablespoon thyme, finely chopped
- 5 cloves garlic, finely minced
DIRECTIONS
- In a large bowl, combine butter, rosemary, thyme, and garlic. Use a spatula to combine all of the ingredients well.
- Scoop the mixture onto a sheet of wax or parchment paper. Roll into a log and twist the ends shut.
- Place in the refrigerator for 2 hours, or until the butter is firm.
- To use for turkey or chicken: carefully lift up the skin on the breast of the turkey and place slices of compound butter between the meat and the skin.
- To use for steak: place desired amount atop steaks right after they come off of the grill. Allow the butter to melt before serving.
- You can also use this on corn, other vegetables, and bread.