—————————-FOR POULTRY AND PORK—————————- 1/4 c Prepared horseradish 1 t Hungarian hot paprika 2 t Soy sauce 2 t Honey Combine all ingredients in a bowl. Mash until smooth. Makes about 1/3 cup. |
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————————–FOR POULTRY, LAMB, FISH————————– 4 Large garlic cloves 4 T White sesame seeds 6 T Olive oil 1 c Canned chick-peas Juice of 1 large lemon 1 T Fresh parsley; chopped 1/4 t Salt 1 t Dark sesame oil In the container of a food processor or blender, place the garlic cloves, sesame seeds, and 2 Tbsp. olive oil. Process until smooth. Add the chick-peas, lemon juice, parsley, and salt. Process once more. Slowly add the remaining 4 Tbsp. olive oil and the sesame oil. Makes about 2 cups. |
2 lg Eggplants 1/2 Lemon 1 c Water 1/4 c Butter 1 T Flour 1 c Milk 1/4 c Shredded mozzarella cheese Nutmeg Salt Smoke whole eggplants in covered barbecue, or bake at 350′F. 20-30 minutes, until tender. Add lemon half to water in shallow dish. Place eggplants in water, turn to coat thoroughly, and let stand until cool. Peel eggplants and remove seeds. Cut flesh into 1/4″ cubes. Melt butter in skillet. Add flour and cook and stir until light brown. Stir in milk. Add cheeses, eggplant, dash nutmeg and season to taste with salt. Cook over very low heat 5 minutes. Each serving contains about: 99 calories; 144 milligrams sodium; 24 milligrams cholesterol; 8 grams fat; 4 grams carbohydrates; 3 grams protein; 0.26 gram fiber. |
3 wooden skewers 2 chicken breast halves without skin 1/2 cup brown sugar — separated 4 tablespoons dark rum * 1 whole lime — juiced 1 tablespoon fresh ginger — minced 1 large garlic clove — minced hot chile sauce* 2 tablespoons peanut butter 1 tablespoon soy sauce 1 tablespoon cilantro — chopped jasmati rice * I used Captain Morgan’s, otherwise add cloves and cinnamon to taste. Brother Bru-Bru’s hot sauce is perfect with this recipe. Soak skewers in water for at least one hour. Cube chicken in 1 1/2 inch cubes; this is best done when the chicken is partly frozen. Beat all remaining ingredients, except cilantro and rice, together. Marinade chicken in marinade for at least one hour. Drain marinade from chicken; place the marinade in saucepan and boil/simmer for 5-10 minutes, stirring, to thicken the sauce and kill the bacteria. If you’re going to use the marinade, don’t omit cooking it, salmonella is nasty! Skewer the chicken and cook till done,brushing with any marinade remaining in bowl. Turn appropriately. Serve chicken over rice with boiled marinade and chopped cilantro. |
1 1/4 pounds lean ground beef 1 package frozen chopped spinach — thawed and drained 2 cloves garlic — finely chopped |