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  • Ethnic Foods Month - 2

    From Dave Drum@1:18/200 to All on Thu Sep 22 09:27:12 2022
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Israeli Orange Chicken
    Categories: Poultry, Citrus, W/ine
    Yield: 8 Servings

    5 lb Roasting chicken
    2 Oranges; whole
    1 lg Onion; in large slices
    1/2 c Orange juice; fresh squeezed
    2 tb Ginger; fresh grated
    2 tb Honey
    1/2 c W/ine

    Rinse and dry chicken. Sprinkle with salt and pepper. Insert
    one whole orange in the chicken. Place in roasting pan,
    breast side down. Surround with onion slices.

    Mix juice with the ginger, and pour over the chicken. Roast
    uncovered at 350+|F/175+|C for 1/2 hour.

    Remove chicken from the oven, turn over, and smear with
    honey. Suround the chicken with the second orange, sliced,
    and return to the oven. After five minutes, baste with wine
    and pan juices. If browning too quickly, cover with foil.
    Baste again, after 1/2 hour. continue cooking until
    drumsticks are removed easily, about 1 more hour.

    Remove the orange from the chicken, and slice it. Garnish
    with herbs, as per taste.

    Note: Haroset makes a good stuffing for this dish....

    From: http://www.recipesource.com

    Uncle Dirty Dave's Archives

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  • From Dave Drum@1:18/200 to All on Mon Sep 18 08:29:20 2023
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Meat & Potato Moussaka
    Categories: Lamb/mutton, Beef, Potatoes, Cheese, Dairy
    Yield: 6 Servings

    1 lb Ground lamb or beef
    1 md Onion; chopped
    1 cl Garlic; minced
    3/4 c Water
    6 oz Can tomato paste
    3 tb Minced fresh parsley
    1 ts Salt
    1/2 ts Dried mint; opt
    1/4 ts Ground cinnamon
    1/4 ts Pepper
    5 md Potatoes; peeled, thin
    - sliced

    MMMMM-----------------------PARMESAN SAUCE----------------------------
    1/4 c Butter; in cubes
    1/4 c All-purpose flour
    2 c Milk
    4 lg Eggs; lightly beaten
    1/2 c Grated Parmesan cheese
    1/2 ts Salt

    In a large skillet, cook beef and onion over medium heat
    until meat is no longer pink. Add garlic; cook 1 minute
    longer. Drain. Stir in the water, tomato paste, parsley,
    salt, mint if desired, cinnamon and pepper. Set aside.

    For sauce, melt butter in a saucepan over medium heat.
    Stir in flour until smooth; gradually add milk. Bring to
    a boil; cook and stir for 2 minutes or until thickened.
    Remove from the heat. Stir a small amount of hot mixture
    into eggs; return all to the pan, stirring constantly.
    Add cheese and salt.

    Place half of the potato slices in a greased shallow 3 qt
    baking dish. Top with half of the cheese sauce and all of
    the meat mixture. Arrange the remaining potatoes over
    meat mixture; top with the remaining cheese sauce.

    Bake, uncovered, @ 350+|F/175+|C for 1 hour. Let stand for
    10 minutes before serving.

    Jean Puffer, Chilliwack, British Columbia

    Yield: 6 servings.

    From: http://www.tasteofhome.com

    Uncle Dirty Dave's Kitchen

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  • From Dave Drum@1:3634/12 to All on Fri Sep 27 14:49:00 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Hungarian Mushroom Soup w/Fresh Dill
    Categories: Mushrooms, Vegetables, Chilies, Herbs, Dairy
    Yield: 6 Servings

    3 tb Unsalted butter
    1 md Yellow onion; chopped
    24 oz Baby Bella or White Button
    - mushrooms
    2 tb Sweet Hungarian Paprika
    2 tb Flour
    +=PLUS=+
    1 tb For the roux; if needed
    3 c Broth (Mushroom or Chicken)
    1 c Milk
    3 tb Soy Sauce or Tamari
    1/2 c Sour cream; more to decorate
    - each bowl
    1 tb Fresh lemon juice
    2 tb Fresh dill; Chopped
    Salt & Black Pepper

    Chop your onions. Heat up butter in a dutch oven or
    other heavy pot, add onions and sweat for 5 minutes.

    Wash and then slice your mushrooms. Add mushrooms to the
    onions, season with some salt and pepper and cook for
    about 10-15 minutes, until they're soft.

    Add sweet paprika and flour to the mushrooms, cover well
    and cook for about 2-3 minutes.

    Add milk, broth and soy sauce. Cover and cook for about
    15 minutes.

    If your soup is not thick enough you may create a roux
    by combining flour with sour cream and touch of water.
    If your soup is the right consistency, you'll just add a
    dollop of sour cream to a measuring cup. In order to add
    sour cream to the soup and make it super creamy, you
    need to temper it. In order to do this, you will need to
    add a little bit of hot soup to your measuring cup with
    sour cream OR sour cream/flour roux and then mix it
    well. Keep adding the hot liquid and stir well until you
    have a full cup. Then you're ready to add it to your
    pot. Your soup will be creamy and smooth.

    Add lemon juice. Then adjust seasoning with salt and
    pepper, as needed, and add fresh dill. Serve with crusty
    bread!

    If you want to make this soup a little spicier, add a
    pinch of Hot Hungarian Paprika when serving in the
    bowls.

    RECIPE FROM: http://www.junemeyer.com/recipes.html

    Uncle Dirty Dave's Kitchen

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