DAJAJ MA' JAWZ
A nice chicken and walnut dish from Arabia. (I increased the spices and that made it more appealing to me, at least)
Provided by Habibi
Categories Stew
Time 2h30m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Place chicken in a pot and cover halfway with water; add half of the chopped onions, the carrots, 1/4 cup of the parsley, salt, and pepper.
- Bring to a boil, then reduce heat and allow to simmer for 45 minutes or until the chicken is cooked.
- Remove chicken and take the meat off the bone, cut into bite-size pieces; set aside.
- Strain the chicken stock and set aside. Mix the walnuts with the paprika and set aside.
- Brown the chicken pieces in the butter. Add the remaining onions, the chicken stock, the cinnamon, cloves, baharat, and bay leaves.
- Bring to a boil, then reduce heat, cover, and simmer for 40 minutes.
- Remove the bay leaves, then set on a serving platter, and garnish with the walnut and paprika mixture.
- Decorate with the remaining parsley and cilantro.
- Serve with rice and pita bread.
Nutrition Facts : Calories 894.4, Fat 66.5, SaturatedFat 19.2, Cholesterol 247.2, Sodium 303.5, Carbohydrate 13.7, Fiber 4.5, Sugar 4.9, Protein 60.9
SAVORY CORN & BASIL PUDDING
This is a lovely side dish that can be enjoyed for Brunch, lunch or dinner.. Great flavor. I increased the hot sauce from the original recipe so cut back if you like mild. This recipe with a few minor changes by me is from "Cooking Pleasures" the official magazine of the "Cooking Club of America"
Provided by Bergy
Categories Lunch/Snacks
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 350 degrees F.
- Generously butter a 4 cup low baking dish (gratin dish).
- Scrape your corn off the husks- To do this you run a paring knife down the middle of each row of corn, hold the ear over a large bowl and with the back of a spoon scrape the ear from top to bottom- this removes the juice and pulp but leaves the tough skins of the kernals behind.
- You should have apprx 1 1/2 cups of corn pulp.
- In a bowl whisk the flour, cornmeal& eggs until very smooth.
- Whisk in the egg yolks, milk, butter salt& hot pepper sauce.
- Stir in the basil& corn pulp.
- Pour into the baking dish bake 30-35 minutes or until a knife inserted into the center comes out clean.
APPLE CRISP CHEESECAKE
I found this recipe while looking in a cooking for 2 magazine, it sounded delish so I increased the ingredients. Tried it tastes good. It can also be made in a 8 in. spring form pan but I like to make it in a 9 x 13 in. baking dish.
Provided by jorgydee
Categories Cheesecake
Time 1h20m
Yield 20 serving(s)
Number Of Ingredients 18
Steps:
- CRUST.
- Grease a 9 x 13 inches baking dish.
- In a bowl combine cracker crumbs, oatmeal, pecans and brown sugar.
- Stir in butter.
- Press onto the bottom of the baking dish.
- Set aside.
- FILLING.
- In a mixing bowl, beat the cream cheese and brown sugar until smooth.
- Add eggs one at a time, beating on low speed, just until combined.
- Stir in sour cream, cinnamon and ginger.
- Pour over the crust.
- Arrange apple slices in rows over the filling.
- TOPPING.
- Combine flour, oatmeal, pecans, brown sugar, and cinnamon in a bowl.
- Cut in butter until crumbly.
- Sprinkle over the apples.
- Bake at 350°F for 50 minutes or until center is almost set.
- Cool on wire rack.
- When cool refrigerate.
BISHOP COCKTAIL
A cocktail with red wine as the base. I like it a bit sweeter, so I increased the simple syrup from 3/4 oz to 1 oz. Use a fruity, full-bodied wine like a cabernet sauvignon.
Provided by DrGaellon
Categories Beverages
Time 2m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- In the bottom of a cocktail shaker, muddle lemon wheel with simple syrup (pound the lemon with the end of a thick wooden spoon or a muddler to extract the juice and the oils from the rind). Add rum, and fill canister halfway with ice. Cover and shake well. Drain into a goblet.
- Add 3 ice cubes and red wine to goblet. Stir gently and garnish with a half-slice of lemon.
Nutrition Facts : Calories 117.2, Sodium 2.8, Carbohydrate 2.2, Fiber 0.2, Sugar 0.6, Protein 0.1
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