Ingredients | |||
4 | each | pork, chops, lean, boneless | |
1/2 | cup | bread crumbs, dry | |
3 | tablespoon | mustard, dijon | |
3 | tablespoon | lemon juice | |
1 | vegetable oil cooking spray | ||
Directions: | |||
Heat oven to 375 degrees. Trim all visble fat from pork chops. Spray a 13x9x2 inch pan with cooking spray. Place bread crumbs in shallow dish. In another swallow dish, combine mustard and lemon juice; blend well. Dip both sides of each pork chop in mustard mixture, then in bread crumbs to coat. Place chops in pan. Bake 30 to 40 minutes until pork is no longer pink, turning halfway through baking. |
1/2 lb Long grained rice 1/2 c Olive oil 1 c Water 1 lg Tomato 1 md Onion Few sprigs dill & parsley 1 oz Pine nuts (pignoli) 1 ts Sugar (more to taste) 1 pn Thyme Salt and pepper 1 oz Currants This stuffing is for eggplants, pepper, tomatoes and zucchini. It is made with olive oil and served as a cold vegetable dish. Slice onion very finely, skin and roughly chop tomato and wash the rice until the water runs clear. Heat the olive oil in a deep pot and fry the onion until it becomes soft. Add the tomato, pine nuts, currants, sugar, thyme and season and then stir in the drained rice and fry them together for two or three minutes. Cover with just enough water to come half an inch above the the level of the rice and then boil out the water and steam for a few minutes until the rice mixture is dry. Allow to cool. Stuff veggies with mixture, arrange in a flat roasting pan, cover each one with its lid (after insides are scooped out and sprinkled w/ salt). Pour around them enough water to come half-way up their sides. Bake in a 350 oven for 45 min. or until they are well cooked through & soft, but have not lost their shape. Sprinkle w/ chopped dill and parsley. Enough stuffing for 2 pounds of peppers. Recipe from "Home Book of Turkish Cookery" by Venice Lamb. Posted by DEBORAH AKYUREK, Prodigy ID# DNJS60B. |
1 lb Ground lamb 1 c Olive oil 3 tb Olive oil 1 c Finely chopped yellow onion 3 Finely chopped green onions -(incl tops) 1/4 c Minced fresh parsley 2 tb Minced fresh mint 1/2 c Pine nuts 1 ts Ground cinnamon 1/2 ts Ground allspice 1/2 ts Salt 1/4 ts Freshly ground black pepper 1 Jar (16 oz) grape leaves -packed in brine 3/4 c Freshly squeezed lemon juice 1 c Chicken broth Several stems of fresh parsley Additional freshly squeezed lemon juice Grated or minced lemon zest for garnish Wash and drain the rice. Heat 3 Tbl olive oil in a skillet over medium-high heat. Add the yellow onion and saute until soft, but not brown, about 5 minutes. Add ground lamb and fry with onion till done. Transfer to mixing bowl and add the drained rice, 1/2 cup of the remaining olive oil, green onions, parsley, mint, pine nuts, cinnamon, allspice, salt, and pepper. Set aside. Rinse the grape leaves under running cold water to remove as much brine as possible; pat dry and stack on a plate. Place 1 leaf at a time, shiny side down, on a flat work surface. Cut off and discard the tough stem end. Spoon about 1 Tbl of the rice mixture in the center near the base of the leaf. Fold the stem end over to cover the filling; fold both sides inward, lengthwise, and then tightly roll leaf toward pointed tip end to form a compact packet. Repeat with the remaining leaves and filling. Pour about 2 Tbl of the remaining olive oil in the bottom of a large pot and strew with a layer of parsley stems to prevent grape leaves from sticking. Arrange the stuffed leaves, seam side down and almost touching on top of the parsley, making as many layers as necessary. Drizzle the remaining 6 Tbl olive oil the lemon juice and 1/2 cup broth over the leaves. Top with a heat-resistant plate and weight with a heavy can to keep leaves from unwinding during cooking. Cover the pot bring to a gentle boil reduce the heat to low and cook until rice is tender about 1 hour. During cooking add a little heated liquid as needed to keep dolmas moist. Remove from the heat and cool in the pot. Sprinkle with lemon juice to taste garnish with lemon zest and serve at room temperature. Food & Wine RT [*] Category 6, Topic 10 Message 32 Mon Mar 16, 1992 R.TAULE [REETZ] at 02:36 EST MM by QBTOMM and Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator, net/node 004/005 |
12 Firm, ripe tomatoes Salt Granulated sugar 3 tb Olive oil or butter 1 md Onion; finely chopped 2 Garlic cloves; chopped 1/4 c Chopped fresh parsley 1/2 lb Lean lamb or veal, ground 1/4 c Dry white wine 1/4 c Water 6 tb Raw long-grain white rice Tomato juice (if necessary) Freshly ground pepper 2 Sprigs fresh mint or basil 1 pn Grated nutmeg Wash the tomatoes, then turn each stem-side down, and with a sharp knife carefully cut the end now up to make an opening or "cap" being careful not to detach the cap entirely. With a small spoon, carefully, without breaking the outer skin of the tomatoes, scoop the pulp into a bowl. Place the tomato shells in a baking-serving dish large enough to support them touching. Sprinkle the inside of the shells with salt and sugar. Meanwhile, prepare the stuffing. Heat the oil in a heavy skillet and add the onions. Cook over moderate heat until soft and transparent, then add the garlic and parsley, and blend. Add the meat, mashing with a fork, then add the wine and water, cover, and simmer for a few minutes. Add the rice and tomato pulp and stir. (Tomato juice may be added if necessary, since the mixture should provide enough liquid for the rice to absorb.) Cover the skillet and simmer about 7 minutes, then add salt, pepper, mint or basil, and nutmeg. Taste for seasoning. Remove from heat, and fill the tomatoes up about two-thirds of the way with the stuffing and liquid. Cover with tomato caps, brush with oil. Bake in a moderate oven (350 F) until the rice is tender (approximately 50 minutes to 1 hour), basting inside the tomatoes with liquid released by them. Serve warm. Note: For Tomatoes stuffed with Rice, use 1 1/4 cups raw long-grain white rice instead of the meat and rice in the above recipe, eliminate the wine, and include with the other seasonings a few tablespoons each of black raisins and 2 tablespoons pine nuts, if desired. Rice in baked stuffed dishes takes much longer to cook then over a burner. Stuffed green peppers, also popular in Greece, can be made the same way with an entirely different flavor. |
2 tb Butter and 1 tb oil 1 1/2 lb Beef or lamb, 1 1/2" cubes 2 Onions, large, chopped 2 Unpeeled cooking apples Cored and chopped 2 tb Curry powder 4 tb Flour 2 c Beef stock 1/2 c Seedless raisins 1 tb Tomato paste 1 tb Major grey chutney Salt and pepper In a large skillet or dutch oven heat the butter and oil over moderately high heat. When the foam subsides, thoroughly brown the meat a few pieces at a time and remove to a side dish. Cook onions and apples in the same fat until lightly browned, and add to the meat. Add the curry powder and cook slowly for a few minutes. Whisk the flour into the beef stock, pour over the curry mixture, whisking to prevent lumps. Heat to simmer, stirring constantly. You want a smooth, thickened sauce. Add remaining ingredients, simmer a few minutes more and return the meat, onions and apples to the pan. Cover and set in the middle of a preheated 350 degree oven for 2 hours. Serve with plain boiled rice. |
5 pounds leg of lamb -- boneless 1 cup olive oil 1/2 cup red wine vinegar 2 tablespoons garlic -- minced 1/2 cup parsley -- chopped 1/2 cup dill -- chopped 4 tablespoons oregano -- rubbed black pepper Whisk together the oil, vinegar, garlic, parsley, dill, and oregano. Butterfly the lamb and pepper generously on both sides. Cut some slits in the meat. Marinate the lamb for 2 to 24 hours Drain marinade from lamb and put lamb in 425F oven in shallow roasting pan for about 45 minutes. You want an internal temperature of 135F. Let lamb rest before serving |
G. Granaroli XBRG76A if you like Salt and plenty of fresh 1 Bulb fresh fennel (anise) ground pepper 4 tablespoon Chopped garlic or more Get a leg of lamb and ask the butcher to bone it and butterfly it for you. Do not let him tie it in a roast but ask him for some butcher string so you can do it by yourself. When you get the lamb home, try to remove as much fat from the inside as possible if the butcher didn`t clean it well. Now you are going to make your own roast of boneless lamb. To begin...Lay the meat out flat on a large clean surface skin side down. Cut off the fuzzy top of the fennel and wash thoroughly. cut into 4" stalks using everything (save the bulb) Cover the meat first with salt and pepper. Spread the garlic all over the meat. Lay the pieces of fennel next spread over the meat. Now roll up like a jellyroll and start tying with the string about 2 " apart. Get it as tight as you can. Then tie it lengthwise tucking the ends in. Place in a roasting pan and lightly oil top and sides. Salt an pepper the roast. Cut the fennel bulb into chunks and drizzle with about 2 tbls of melted butter or oli. Bake at 350 for about 1 hour covered. Turn every 1/2 hour. Remove cover and continue to bake 1 hour uncovered. Before the last 1/2 hour add 1/2 cup white wine. When done, remove the meat to a warm platter. Do not cut too early, lamb gets cold fast. Put the roasting pan on top of the stove and make a gravy with the drippings. Add flour and water. You may even use a bit more wine or broth, adjust for salt, strain and serve on the side for the meat or mashed potatoes. |