LOOKING for: gout recipes
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LOOKING for: Dip Recipe (for Chips)?
Comments (13)I've been reading Rosemary Barron's "Flavors of Greece" (I read cookbooks the way others read novels). In it there is sort of a Greek version of hummus that might work: Rivithosalata (Garbanzo Beans & Garlic Salata) 1 1/2 cups dried garbanzo beans, soaked overnight in water to cover 2 large cloves garlic, chopped 1 tsp ground coriander or 1/2 tsp ground cumin 1/2 tsp sea salt 1/2 tsp freshly ground black pepper 5 tbls Kalamata olive oil Strained juice of 2 lemons for serving: Finely chopped flat-leaf parsley 1 tbls dried rigani (Greek oregano) crumbled 1 tsp paprika Drain the beans and place in a large saucepan with cold water to cover. Bring slowly to a boil, drain, rinse. Rinse out the saucepan, return beans to pan, and add cold water to cover by 3 inches. Bring to a boil, recuce the heat, cover, and genly simmer for 50 minutes or until so0ft. Drain, reserving 1/2 cup of the cooking liquid and a few whole beans for garnish. Place the beans, garlic, coriander, salt and pepper in a food processor or blender container. With the machine running, gradually add 1/4 cup of the olive oil and most of the lemon juice. Add more salt and pepper and the remainign lemon juice if desired and process until smooth and creamy. For a thinner consistency gradually add some or all of the reserved liquid (if you plan to store the salata add all the reserved liquid---it will thicken on standing). Spread on a platter and sprinkle with the parsley, regani and reserved whole berans. Combine the parprika and remaining tbls olive oil and sprinkle over the salata. To store, refrigerate in an airtight container for up to two days....See MoreRECIPE: looking for: whole stuffed cabbage recipe not using
Comments (3)Here's one buy sooo much work! Stuffed Cabbage Head From Diana Rattray, This cabbage recipe was posted by Marie. 25 to 30 Cabbage leaves 3/4 cup uncooked rice 1 1/2 pint boiling water 2 tbsp. bacon drippings 1 med. onion, chopped fine 1 stick celery, chopped fine 1 cup lean ground beef 1 cup ground pork 1/2 cup cooked ham, chopped fine 1 egg, well beaten 1/8 tsp. nutmeg 1/4 tsp. thyme 1 tsp. salt 1/2 tsp. red pepper 1 clove garlic, mashed A large white cotton cloth about 28 " square American or Velveeta cheese to grate Immerse cabbage leaves in salted boiling water; cook 2 to 3 min. or until wilted, adding a few at a time. Avoid crowding; drain and cool. Cook rice in boiling salted water 12 minutes; drain and transfer the rice to a large bowl. Cook ground pork in bacon drippings until brown, stirring occasionally. Add slat, pepper, garlic, onion, and celery, cook 5 minutes longer. Pour into cooked rice. Combine, rice, pork mixture, ham, ground beef, nutmeg, thyme, and egg, mix well and add more salt and pepper if necessary. Spread out the cloth. In center, place 4 cabbage leaves, to later resemble growing end of cabbage. Place about 1 tbsp. of mixture in center of each leaf and spread a bit. Continue building up the the head, using up the least attractive leaves first and placing dressing over each. Then at the last try and cover top and sides with the more perfect leaves, having used up all the dressing in the center. Bring up all 4 corners of the cloth and tie a string tightly and closely to the cabbage. In a large pot, pour 1 pint or more of water; place a rack or crumpled aluminum foil in the bottom. Place wrapped cabbage on rack, cover with a tight fitting lid and cook over med. heat. When water comes to a boil, reduce heat and cook 1 hour. When it is done, turn off the heat and let set covered for 10 minutes. Then untie string, unwrap, grate cheese over top, cover again for a couple of minutes, then gently lift our cloth and slip onto a platter. Serve sliced in wedges, cut like a cake, pass your favorite tomato sauce over each helping....See MoreRECIPE: Looking for: Slow Cooker Pork Roast recipe
Comments (5)It's cold here this morning, and a crockpot with pork roast in it sounds very inviting! I have 2 recipes I use for pork roast in the crockpot. The first one is probably what you're looking for - we like it with mashed potatoes. The second will feed a big crowd, and has Mexican flavors. CRANBERRY PORK ROAST (serves 4-6) 1 boneless pork loin roast (approx. 3 lbs) 1 16 oz. can jellied cranberry sauce 1/4 c. sugar 1/2 c. cranberry juice 1 tsp. dry mustard 1/4 tsp. dry cloves Place pork roast in a slow cooker. Mash cranberry sauce in a bowl, mix it with the sugar, juice and spices. Pour over the roast - cover and cook on low for 6-8 hours or until meat is tender. Remove meat from the pot and keep warm while you make the gravy. Skim fat from juices, measure 2 cups (adding water if necessary) and pour into a saucepan. Bring to a boil. Make a paste with 1 1/2 Tbsp. cornstarch and 1 1/2 Tbsp. cold water - stir into gravy - cook and stir until thickened. Season to taste with salt and pepper. (Note: I don't always thicken the gravy, sometimes I just use what's in the pot by itself). ------------------------------------------------------------ CHALUPA PORK ROAST 3 lb. pork roast (bone in) 1 lb. pinto beans 2 very large cloves fresh chopped garlic 2 Tbsps. chile powder 1 Tbsp. ground cumin 1 tsp. oregano 1 can chopped green chiles 1 Tbsp. salt Trim fat off meat, wash and sort the beans, combine all ingredients in a large crockpot and cover with water. Cook on low for 6-8 hours - remove bones, break up roast - continue to cook until beans are tender and mixture is thickened. Serve burrito style (flour tortillas, cheese, chopped veggies, sour cream etc.) seagrass...See MoreRECIPE: looking for: cornbread stuffing recipe
Comments (1)Cranberry Cornbread Stuffing 2 C cranberries 1 C water 1/2 C sugar 1 lb. sausage meat, I use Jimmy Dean Sage breakfast sausage 8 C cornbread, cubed and dried in a very low oven 2 large Granny Smith apples,peeled and diced 2 medium stalks celery, diced 1 medium onion finely diced (1/2 cup) 1/4 C chopped parsley 2 tsp. thyme leaves 1/2 tsp salt 1/4 tsp. pepper 2 tsp marjoram leaves Combine cranberries, water and sugar in saucepan. Bring to boil, lower heat and simmer 10 minutes. Drain well. Transfer to large bowl. Saute sausage in medium skillet breaking into small pieces, 5 minutes. Drain. Combine cranberries and sausage. Add cornbread, apples, celery, onion, parsley, thyme, marjoram salt and pepper. Toss gently to mix. Can be made day ahead. Stuff turkey just before ready to roast....See More- 24 years ago
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