June 15, 2014
Lamb Kabobs
Florence
Course Main
Cuisine Mexican
- 2 pounds boneless lamb
- 1 cup yogurt
- 1/4 cup lemon juice
- salt to taste
- **FOR PASTE**
- 1 cup coriander leaves
- 1 cup mint leaves
- 3 green chiles
- 1 " ginger piece
- 10 garlic flakes
- 12 grams raw papaya
Combine all ingredients for paste and mix well.
Add Lamb, yogurt, lemon juice and salt and mix well, making sure the lamb is well coated.
Marinate for 5 hours
Skewer these pieces through a kabob rod and grill over fire, until they are evenly reddish brown.
Serve with onion pieces and lemon wedges.
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June 3, 2014
Roasted Red Pepper Hummas
Florence
- 2 cloves garlic minced
- 1 - 15 oz can garbanzo beans drained
- 1/3 cup tahini
- 1/3 cup lemon juice
- 1/2 cup roasted red peppers
- 1/4 teaspoon dried basil
In food processor, combine garlic, garbanzo beans, tahini and lemon juice.
Process until smooth.
Add roasted red peppers and basel.
Process until peppers are finely chopped.
Cover, Chill and Serve.
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May 26, 2014
No Guilt Ranch Style Dip
Florence
- 1/2 cup buttermilk
- 1/3 cup olive oil mayonnaise
- 2 Tbsp minced fresh dill
- 1 Tbsp lemon juice
- 1 tsp Dijon mustard
- 1/2 tsp honey
- 1/2 tsp garlic powder
- 1/8 tsp kosher salt
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May 16, 2014
Htipiti
Florence
Course Spread
Cuisine Macedonian
- 1/2 pound feta
- 3 tablespoons olive oil
- 1 medium Italian pepper seeded and finely chopped
- 1 pickled green pepper seeded and chopped
- 2 teaspoons oregano
- pepper to taste
- 1/2 lemon -- strained juice only
- black olive -- for garnish
In medium bowl, mash feta with potato masher and slowly add olive oil, chopped peppers, oregano, and black pepper
Add mixture to food processor and process for approximately 2 minutes adding in lemon juice a little at a time, until feta is creamy
Refrigerate at least 1 hour before serving
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April 11, 2014
Mouthwatering Plum Pie
Florence
Course Dessert
Cuisine American
- 2 T lemon juice
- 4 C purple plums sliced
- 1 C sugar
- 2 T quick cooking tapioca
- 1/2 t cinnamon
- 1/2 t nutmeg
- Freezer pie crust for 2 crusts
- 2 T butter or margarine
- Heavy duty aluminum foil
Put the plums into a large mixing bowl and sprinkle with lemon juice.
In a second bowl, mix the sugar, tapioca, nutmeg, and cinnamon.
Place plums into the bowl with the sugar mixture and toss to cover them.
Let stand for 15 minutes.
Cover a 9 in pie plate with aluminum foil. Be sure to extend the foil at least 6 inches past the edge of the pie plate.
Fill the pie plate with the plum filling mixture.
Fold the edges of the foil over the top.
Freeze for at least three hours ( overnight works well ).
Add another layer of foil over the top and secure it tightly over the filling.
Store in freezer for up to six months.
When it is time to bake, remove the crust and filling from the freezer.
Wait until the crust comes to room temperature.
Preheat oven to 425 degrees.
Roll out an eleven inch circle from one of the crusts and place it in the pie plate.
Fill pie plate with the filling you made previously.
Roll out a ten inch circle out of the second pie crust.
Place dots of butter on the filling.
Lay the second pie crust on top of the pie, crimp the edges, and be sure to cut off any extra.
Cut four slits into the upper crusts to release steam.
Bake your plum pie for 45 minutes at 425 degrees or until golden brown.
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March 8, 2014
Cool Lemon Treats
Florence
Course Dessert
Cuisine American
- 1 C toasted rice cereal crushed
- 3 eggs separated
- 1/2 C sugar
- 1 T lemon peel grated
- 1/3 C lemon juice
- 1 C heavy whipping cream
- 6 small foil pie pans
- Freezer paper
Place egg whites in a mixing bowl.
Beat with an electric mixer on high speed until peaks begin to form.
Very slowly add the sugar on 2 T at a time.
Continue beating after each addition and until the peaks stiffen.
Place the egg yolks in a separate bowl.
Beat on medium speed until they begin to thicken.
Add the lemon peel and lemon juice.
Beat on low speed until mixed together well.
Use a rubber spatula and add the egg yolk mixture to the egg white mixture.
Pour the whipping cream into the mixture.
Fold together until completely combined.
Place enough crushed cereal in the bottom of each of the pie pans to cover.
Fill each of the pie pans with the lemon mixture.
Top with more crushed cereal.
Wrap tightly with the freezer paper and freeze for up to 3 months.
When ready to serve let the lemon treats set in the refrigerator for up to 1 hour.
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