Thursday, May 31, 2012

Lamb Kabad Kubideh

Lamb Kabad Kubideh


1 pound ground lamb

1 medium red onion, grated

½ cup bread crumbs or white flour

1 egg, slightly beaten

1 teaspoon turmeric

1 teaspoon salt

½ teaspoon ground black pepper

1 teaspoon lemon juice


In a big bowl mix all ingredients well; cover and leave in frig overnight or at room temperature 
for a few hours.

In order to prevent the mix from falling off the skewers, you should drain the juice out of the grated onion before adding it to the meat. Also the colder the mix, the better it will stick to the skewers.

Divide the meat into 8 portions.

Shape each portion as a big cigar.

Thread each portion with a long metal skewer, press and shape again evenly.

Place the skewers a few inches away from the grill coals. Turn constantly every 2 or 3 minutes each side, until meat is already cooked.

Take off the skewers and serve 2 in individuals serving plates.

Serve 4.

You can combine this plate with some of our excellent salads.

Tuesday, May 29, 2012

Chocolate Chunk Cookies

Chocolate Chunk Cookies


½ cup butter, softened

½ cup granulated sugar

½ cup light brown sugar

1 large egg

½ teaspoon vanilla extract

¾ cup all-purpose flour

½ teaspoon salt

½ teaspoon baking powder

½ teaspoon baking soda

½ cup rolled oats

1 ¼ cup chocolate chunks


Preheat oven to 350°F.

Lightly grease two baking sheets.

Combine the butter, granulated sugar and brown sugar in a large bowl.

Beat with a wooden spoon or an electric mixer set on medium speed until creamy

Beat in egg and vanilla extract, set aside.

Sift the flour, salt, baking powder and baking soda into a small bowl.

Add the flour mixture to the butter mixture, beating continuously.

Stir in the rolled oats and chocolate chunks.

Onto the prepared baking sheets spoon tablespoonfuls of the dough, about 2 inches apart.

Bake cookies until lightly browned, more or less 10 minutes.

Let cookies cool for 1 minute before transferring them to a wire rack. Repeat with any 
remaining dough.

It makes 16 cookies.

Monday, May 28, 2012

Stir-fried Lobster

Picture of Stir-fried Lobster on a white plate and a lemon


2½ pounds lobster

½ onion, thinly sliced

1 cup light or low-fat cream/milk

4 slices Kraft cheese

3 cloves garlic, finely chopped

3 tablespoons melted butter

8 scallions, chopped

⅛ teaspoon salt

⅛ teaspoon sugar

8 sprigs of parsley

Some corn starch

Clean the lobster and chop it into pieces.
Coat the lobster pieces with some corn starch and deep fry in very hot oil until 80% done or as soon as the shell turns red.
Dish out and set aside.
In a medium-high heat, heat up a large sauté pan or wok and add the melted butter.
Toss in the chopped garlic, sliced onion and stir fry about 2 minutes, but before they turn brown.
Add in the light cream/milk, bring it to boil, and then add in the fried lobster pieces.
Lay the 4 pieces of cheese on top of the lobster and cover the wok on high heat and let it simmer for a few minutes or until the cheese melts and the sauce thickens.
Stir and blend the cheese well with the lobster, add chopped scallion, salt and sugar to taste, dish out and serve immediately.
Place the parsley over as garnish.
Serve 4.
You can combine this excellent recipe with this other plate of our collection.

Sunday, May 27, 2012

Irish Potatoes O'brien Style

Picture of Irish Potatoes O'brien Style on a blue serving bowl.


6 russet potatoes

2 teaspoons salt, divided

3 tablespoons butter

1 medium white onion, finely chopped

½ green bell pepper, finely chopped

2 tablespoons red pepper packed, coarsely chopped

⅛ teaspoon black ground pepper

2 tablespoon parsley, chives or green onions, chopped


Peel and cut potatoes into cubes.

Add potatoes to a large saucepan and cover with water.

Bring to boil.

Add one teaspoon of salt.

Simmer about 5 minutes.

Drain well.

In a large skillet melt butter over medium heat.

Add potatoes, onion, green bell pepper and red bell pepper.

Cook everything, stirring often to prevent sticking, until potatoes are golden on all sides and slightly crisp, about 15 minutes.

Remove the pan from heat.

Add remaining salt and pepper.

Serve by placing them in a wide, shallow bowl.

Sprinkle over the parsley, chives or green onions.

Serve 4.

You can combine with some other recipes from our collection.

Friday, May 25, 2012

Grilled Chicken Salad and Vegetables

Grilled Chicken Salad and Vegetables

Grilled Chicken Salad and Vegetables


4 chicken breasts, about 7 ounces each, skinless or boneless

1 teaspoon lemon-pepper seasoning

1 red bell pepper, cut into thick slices

2 zucchini, cut into inch pieces

4 green onions

1 head romaine lettuce

8 cherry tomatoes

½ cup nonfat Italian salad dressing


Oil the grill grate.

Preheat the grill to medium heat.

Sprinkle chicken with lemon-pepper seasoning.

Drop it on the grill with red bell pepper, Italian zucchini and green onions.

Broil giving several turns on each side, until vegetables are tender and chicken is cooked 
through, about 15 minutes.

Cut the lettuce and place in large bowl.

Add the cherry tomatoes.

Mix well.

Cut cooked chicken into small pieces.

Place chicken and vegetables over the lettuce.

Pour dressing over salad.

Mix well.

To prepare chicken for salad you can also use this another recipe of our collection and accompanying it with other of our recipes.

Serve 4.

Thursday, May 24, 2012

Waldorf Salad

Plicture of Waldorf Salad on a clear bowl


2 medium apples

1 tablespoon lemon juice

1 stalk celery, chopped

1 cup red and green seedless grapes, halved

¼ cup walnuts, chopped

5 tablespoons low-fat mayonnaise

⅛ teaspoon salt

1 head of lettuce

½ cup miniature marshmallows


Peel and remove the core of apples.

Cut apples into small pieces.

Sprinkle apples with lemon juice to prevent them from turning brown.

In a large salad bowl, combine apples, celery, grapes and nuts.

Mix lightly.

In a small bowl, combine mayonnaise and salt.

Add the mayonnaise mixture to large salad bowl.

Cover with plastic wrap and place in refrigerator until serving time.

To serve arrange the lettuce leaves on individual plates.

Add the miniature marshmallows to the mix of salad.

Using a big spoon of salad, serve the salad on lettuce leaves prepared.

Serve 4.

You can use this excellent plate to as a side dish of other dishes from our collection.

Tuesday, May 22, 2012

Spaghetti Alla Carbonara

Picture of Spaghetti Alla Carbonara on a white serving bowl and parsley


3 tablespoon olive oil

½ pound bacon, chopped

1 tablespoon fresh garlic, chopped

¼ teaspoon freshly ground black pepper

1 pound fresh spaghetti, cooked as instructions in package

4 large eggs, beaten

1 teaspoon salt

1 cup freshly grated Parmigiano−Reggiano cheese

1 tablespoon fresh parsley leaves, finely chopped, left some springs for garnish


In a large sauté pan cook the bacon over a medium heat about 6 minutes, or until crispy.

Remove the bacon and drain on paper towels. Pour off all of the oil except for 3 tablespoons.

Add the garlic. Season with black pepper. Sauté for 30 seconds.

Add the crispy bacon and the cooked pasta. Sauté for 1 minute.

In a medium bowl whisk the eggs and season with salt. Remove the pan from the heat and add the eggs, whisking quickly until the eggs thicken, but do not scramble.

Add the cheese and re−season with salt and pepper. Mound into serving bowls and sprinkle 
chopped parsley over pasta. Garnish with one parsley spring.

Serve 4

You can combine this recipe with this other excellent plate of our collection.

Sunday, May 20, 2012

Breaded Codfish Fillets

Picture of Breaded Codfish Fillets on a white and blue dish


1 cup breadcrumbs

½ teaspoon garlic powder

½ teaspoon dill

½ teaspoon ground black pepper

¼ cup light mayonnaise

4 teaspoon water

4 codfish fillets, about 6 ounces each

1 lemon, halved


Preheat your oven to 425 °F.

Place the breadcrumbs in a not too deep medium bowl.

Add the dill, add pepper, add garlic powder, and process everything until fairly smooth.

Into another similar bowl, combine mayonnaise and water.

Dry the fish fillets using a towel paper.

Spray a baking sheet with nonstick cooking spray.

Dip the fillets in the mixture of mayonnaise and water.

Pass the fillets by the bread crumbs covering them all over.

Place the fish fillets on the baking sheet, being careful not to touch each other.

Bake the fish fillets for about 20 minutes or until when pricked with a fork the flesh of the fish 
flakes easily.

Serve with the lemon, and combine with this other plate and this one.
Serve 4.
Bottom of Form

Saturday, May 19, 2012

Pork Tenderloins and Vegetables

Picture of Pork Tenderloins and Vegetables on a white plate


1½ pounds pork tenderloins, boneless and sliced

4 carrots cut into 2 inch pieces

4 red potatoes cut in half

2 medium yellow onions cut into wedges

2 tablespoon olive oil

¼ teaspoon ground black pepper

1 teaspoon dried sage leaves, crushed

2 teaspoon dried rosemary leaves, crushed

2 teaspoon fresh parsley, chopped


Heat oven to 450°F degrees.

Spray roasting pan with a cooking aerosol.

Place tenderloins in spray coated pan.

Place a meat thermometer into one tenderloin.

Place carrots, potatoes and onions around tenderloins.

Add oil evenly over meat and vegetables.

Sprinkle over meat with rosemary, sage, parsley and pepper.

Bake uncovered at 450°F for 30 or 40 minutes, or until thermometer reads 165°F and vegetables are tender.

Serve 4.

Friday, May 18, 2012

Crusty Potato Wedges

Picture of Crusty Potato Wedges on clear bowl


1 pound red potatoes, scrubbed

1 tablespoon Dijon mustard

1½ teaspoon paprika

¾ teaspoon ground cumin

½ teaspoon garlic powder


Preheat oven to 400 °F.

Spray a shallow baking dish with cooking spray

Cut potatoes into wedges.

Combine mustard, paprika, cumin and garlic in a large bowl and mix thoroughly.

Add potatoes to bowl and toss until coated well with mustard mixture.

Spread potatoes wedges in a single lawyer in a baking dish, leaving a little space 
between wedges.

Bake potato wedges for 10 minutes or until tender and crusty.

Serve 4.

Shrimp and Vegetable Brochettes

Picture of Shrimp and Vegetable Brochettes


1 pound large shrimp, peeled and deveined

1 bottle (16 ounces) nonfat Italian salad dressing

⅓ cup soy sauce

1 tablespoon hot pepper sauce

1 tablespoon lemon juice

3 small zucchini

8 small white onions, peeled

8 large fresh mushrooms

2 tomatoes cut into wedges

¼ teaspoon ground black pepper

8 wooden brochettes


Place shrimp in a shallow dish.

In a medium bowl combine dressing, soy sauce, hot pepper sauce, lemon and ground black 
pepper and mix well everything.

Side apart half of the mixture sauce. Pour remaining sauce over shrimp and marinate for 2 hours before cook.

Preheat boiler.

Soak 8 wooden brochettes.

Cut zucchini into 1½ inch pieces. Drain shrimp and discard the marinate sauce.

Alternately thread shrimp, zucchini, onions, mushrooms and tomato wedges into presoaked 

Broil brochettes, turning several times and basting with the reserved sauce for 6 minutes or until shrimp turn pink.

Serve immediately.

Serve 4.

Thursday, May 17, 2012

Scallops Bacon Corn Sauce

Picture of Scallops Bacon Corn Sauce in a dark plate


3 ears fresh corn, husks and skills removed

1 tablespoon canola oil

¼ teaspoon kosher salt

¼ teaspoon pepper

¾ pounds sea scallops, thawed

4 slices bacon, coarsely chopped

3 ounces fresh tomatoes, diced

3 ounces fresh yellow onions, peeled and diced

3 ounces red bell peppers, diced

1 tablespoon Italian Seasoning

½ cup half-and-half

1 tablespoon fresh chives, coarsely chopped


Remove corn husks and skills, slice kernels of cobs to get 2 or 3 cups.

Place kernels into a medium bowl.

Scrape cobs with back of knife to release remaining juices.

Preheat large sauté pan on medium-high 2 or 3 minutes.

Season scallops with salt and pepper.

When hot, place oil in pan and add scallops.

Cook 2 or 3 minutes on each side or until golden, opaque and firm.

Remove pan from heat, transfer scallops to a plate and cover to maintain warm.

Cut bacon into small pieces and add to the same pan and cook for 3 or 4 minutes or until crisp.

Drain bacon fat, reserving one tablespoon in pan.

Mix tomatoes, red bell pepper and onions and stir to the pan, cook this mix for 2 or 3 minutes or until soft.

Add to pan the seasoning, half-and-half and corn.

Reduce heat to medium-low and cook for 3 or 4 minutes, stirring frequently to prevent sticking.

Transfer corn mixture to serving dish and top with scallops.

Sprinkle over with the chopped chives.

Serve 4.

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