Cherry-bourbon-pie

Ingredients :

Crumble :

     - 1/2 cup old-fashioned oats.
     - 1/4 cup all-purpose flour.
     - 1/4 cup (packed) light brown sugar.
     - 1/4 cup sliced almonds.
     - 1/2 teaspoon kosher salt.
     - 1/4 cup (1/2 stick) chilled unsalted butter, cut into 1/2 pieces.

Pie :

     - nonstick vegtetable oil spray.
     - 1 pie crust, homemade or store-bought.
     - 3 (24 ounce) jars pitted sour cherries in syruo, drained well (about 6 cup).
     - 3/4 cup sugar.
     - 1/4 cup bourbon.
     - 3 tablespoons cornstarch.
     - 2 tablespoons fresh orange.
     - 1 tablespoons finely grated orange zest.

Preparation

For crumble:

                Whisk all ingredients except butter in a medium bowl until no lumps of sugar remain. Rub butter into oat mixture with your fingertips until it's completely incorporated. If butter begins to soften while mixing, chill mixture to firm it up, about 15 minutes (cold butter ensures a flaky, tender crumble). Cover and chill crumble up to 5 days ahead.

          

For pie:

                Preheat oven to 350°F. Line a rimmed baking sheet with foil; lightly coat with nonstick spray (for easy cleanup in case the pie bubbles over) and set aside. Line pie dish with crust and crimp edges decoratively. Place pie dish on prepared baking sheet.

Combine cherries and remaining 5 ingredients in a large bowl. Using a rubber spatula, gently mix until cherries are coated and mixture is evenly distributed.

Pour cherries into pie crust and top evenly with crumble. Bake until pie crust and center of crumble are deep golden brown and juices from cherries are bubbling and look thickened, 1 1/4–1 1/2 hours. (The juices will begin to ooze out of crust and onto foillined sheet.) Let pie cool for at least 2 hours at room temperature to allow filling to set properly. (Cutting into the pie before it's set will result in a runny filling.) Cover and let stand up to 1 day at room temperature.

 

Bulgur Chickpea Salad

Ingredients :

1 cup bulgur
2 cups boiling water
1/2 cup vegetable oil
1/2 cup fresh lemon juice
     salt to taste
     ground black pepper to taste
1 cup chopped green onions
15 ounce cangarbanzo beans, drained
1 cup chopped fresh parsley
1 cup grated carrots

Directions

1. In a heatproof bowl, pour boiling water over bulgur. Let stand 1 hour at room temperature.
2. In a small bowl, beat together oil, lemon juice, salt, and pepper. Pour over bulgur; and mix with a fork.
3. Place bulgur in the bottom of a nice glass serving bowl. Layer vegetables and garbanzo beans in this order on top of the bulgur: green onions, garbanzo beans, parsley, and carrots on top. Cover, and refrigerate. Toss salad just before serving.

Baked Ziti

Ingredients :
 
1 lb Italian Sausage.
1/2 medium onion, diced.
3 - 4 garlic cloves, minced.
1 (28 ounce) crushed tomatoes.
1 tablespoon seasoning.
  crushed red pepper flakes.
salt and pepper.
 
Pasta and cheese
 
3/4 lb penne rigate.
1 lb mozzarella cheese.
3/4 cup parmesan cheese(save half to top the pasta).
1 pinch red pepper flakes.
  butter.
 
Directions : 
 

1. To make the Sauce:.
2. In a large pot, brown Italian sausage over medium high heat until cooked through. About 5 minute.
3. Reduce heat to medium, add onion and garlic. Cook until opaque. About 3-4 minute.
4. Combine tomatoes, Italian seasoning, red pepper flakes, and salt/pepper with onion, garlic, meat mixture and bring to a boil.
5. Reduce heat to a simmer and cook covered for about 10 minutes, stirring occasionally.
6. Baked Ziti:.
7. Cook pasta according to package, generally about 9-11 minutes for al dente.
8. Half the mozzarella. Cut half the portion into cubes, and the other half into thin slices (should look like discs, which will go on top of the pasta).
9. Combine drained pasta with sauce, cubed mozzarella, 1/2 the parmesan cheese, and a pinch of red pepper.
10. Place the combined pasta/sauce/cheese into a buttered 9x13 pan (I like to use my Le Crueset, presents better at the table).
11. Top with remaining mozzarella slices and parmesan cheese                          

 

Chicken Kefta Recipe

Ingredients :

1 lb ground chicken.
1 tbs kabab spice.
1 tsp salt.
1/2 tsp ground black pepper.
1/2 cup chopped parsley.
1/2 cup finely chopped white or yellow onion.
3 - 5 tbs olive oil.
2 tsp butter (optional)

Directions :

Start off by mixing all of the ingredients except the olive oil in a bowl, combine all of the ingredients well.Preheat a pan on medium heat, add 3 - 5 tbs of the olive oil. Cook for 3 minutes on the first side and then 3 more minutes on the other side. Add the butter right before the chicken is done cooking. These can also be grilled as well for the same amount of time.

Creamy Chicken Pasta

 



Ingredients :

2 boneless skinless chicken breast halves, cut into thin strips.
4 ounces linguini, cooked al dente.
2 teaspoons cajun seasoning.
2 tablespoons butter.
1 thinly sliced green onion.
1 - 2 cup heavy whipping cream.
2 tablespoons chopped sun-dried tomatoes.
1/4 teaspoon salt.
1/4 teaspoon dried basil.                          

1/8 teaspoon ground black pepper.

1/8 teaspoon garlic powder.

1/4 cup grated cheese.    

 

 

Directions :

 

1. Place chicken and Cajun seasoning in a bowl and toss to coat.
2. In a large skillet over medium heat, sauté chicken in butter or margarine until chicken is tender, about 5 to 7 minutes.
3. Reduce heat add green onion, heavy cream, tomatoes, basil, salt, garlic powder, black pepper and heat through.
4. Pour over hot linguine and toss with Parmesan cheese.   

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Fresh Peach Cobbler

Ingredients :

1/2 cup white sugar

1 tablespoon cornstarch

1/4 teaspoon ground cinnamon

4 cups sliced fresh peaches

1 teaspoon lemon juice

1 cupall-purpose flour

1 tablespoon white sugar

1 1/2 teaspoons baking powder

1/2 teaspoon salt

3 tablespoons shortening

1/2 cup milk

 

Directions

1. Preheat oven to 400 degrees F (200 degrees C).
2. Combine 1/2 cup sugar, cornstarch, and cinnamon in a saucepan and whisk to mix. Stir in sliced peaches (see Editor's Note) and lemon juice, tossing until peaches are evenly coated.
3. Cook filling over medium heat, stirring constantly, until mixture thickens and boils. Boil 1 minute. Pour mixture into an ungreased 2-quart casserole dish. Keep mixture hot in oven while you make the topping.
4. In a medium bowl combine flour, 1 tablespoon sugar, baking powder, and salt. Mix thoroughly, then cut in shortening until mixture looks like fine crumbs. Add milk and stir until mixture is evenly moistened.
5. Remove peach filling from oven and drop dough onto peaches in 6 equal-size spoonfuls.
6. Return cobbler to oven and bake until topping is golden brown, 25 to 30 minutes.

Black Magic cake

Ingredient :

-  1 3/4 cups all - purpose flour.
-  2 cups white suger.
-  3/4 cup unsweetened cocoa powder.
-  2 teaspoons baking soda.
-  1 teaspoon baking powder.
-  1 teaspoon salt.
-  2 eggs.
-  1 cup strong brewed coffee.
-  1 cup butter milk.
-  1/2 cup vergetable oil.
-  1 teaspoon vanilla extract.

Directions :

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans or one 9x13 inch pan.
2. In large bowl combine flour, sugar, cocoa, baking soda, baking powder and salt. Make a well in the center.
3. Add eggs, coffee, buttermilk, oil and vanilla. Beat for 2 minutes on medium speed. Batter will be thin. Pour into prepared pans.
4. Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes, or until toothpick inserted into center of cake comes out clean. Cool for 10 minutes, then remove from pans and finish cooling on a wire rack. Fill and frost as desired.

 

 

 

Spanakopita (Greek Spinach Pie)

Ingredients:

Pastry

• 1 lb country-style phyllo pastry (if you can't get that, regular phyllo pastry will do)
• 1/2 cupextra virgin olive oil, approximately

Spinach Filling

• 1/4 cup olive oil
• 2 lb sspinach, cleaned, tough stems removed
• 6 spring onions, cleaned, sliced in 1/4 inch lengths
• 1 leek, white and tender part of green, cleaned, sliced in 1/4 inch lengths (if very large, slice leek in half lengthwise before slicing)
• 1 medium red onion, chopped fine
• 3/4 cup fresh dill, minced
• 1/2-3/4 lb feta cheese, crumbled (this is a matter of personal taste. I like my spanakopita 'sweeter' and therefore use the lesser amo)
• 3 eggs, beaten
• salt and pepper

Directions:

1. Heat 4 tablespoons of olive oil in a large saucepan and sauté the onions and leek until translucent, about 2-3 minutes. Add the spinach and saute until the leaves have wilted and the liquid has cooked off, about 8-10 minutes.
2. Remove the pan from the heat and allow to cool somewhat. When cool enough to handle, finely chop the spinach and place in a large bowl.
3. Preheat the oven to 375°F.
4. Lightly oil (always use olive oil!) a 12 inch in diameter, metal baking pan (you can use a larger baking pan - you will just have a thinner pita, but don't use a smaller one), or a 10 x 15 inch rectangular baking pan.
5. Add dill and feta cheese to the spinach. Add salt and pepper to taste (careful with the salt - the feta will add quite a bit of its own). Pour the eggs over and give a stir to combine well.
6. Open up the phyllo pastry and place on a work surface. If using the country style pastry proceed, if using the thinner phyllo; cover with a damp cloth. (Continue to cover the pastry sheets with the damp cloth each time you remove one as you prepare the pie.).
7. Layer the phyllo in the pan, allowing the edges to hang over the sides of the pan, brushing each phyllo layer generously with olive oil.
8. Use up half the phyllo sheets to make the bottom pastry layer, allowing excess pastry to drape over edge of pan.
9. Put the spinach mixture in and press the top down gently to smooth filling. Tuck in the pastry draping over the edges.
10. Repeat layering with the remaining phyllo, oiling each sheet generously.
11. Using a sharp knife, score the upper layers of pastry into the size pieces you will want to serve once the pie is baked- BE CAREFUL NOT TO CUT THROUGH BOTTOM PASTRY.
12. Bake the pie in the middle of the oven for approximately 40-45 minutes until it is golden brown. For the last 15-20 minutes, I put my baking pan directly on the oven floor to crisp it better.
13. Cool till just warm (we never, but never eat this hot! The flavours just wouldn't come through properly). Cut into serving pieces and serve either just warm or at room temperature.
14. Note: If my spinach filling appears to be too 'wet', I often take 2 of the phyllo sheets and use them as a 'layer' between the spinach filling; these sheets absorb the extra liquid (they must not be brushed with oil).

 

Potato Salad

Ingredients
 

- 2 poundsclean, scrubbed new red potatoes.

- 6 eggs.

- 1 poundbacon.

- 1onion, finely chopped.

- 1 stalkcelery, finely chopped.

- 2 cupsmayonnaise.

- salt and pepper.

 

Directions

1. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and set in the refrigerator to cool.
2. Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
3. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
4. Chop the cooled potatoes, leaving skin on. Add to a large bowl, along with the eggs, bacon, onion and celery. Add mayonnaise, salt and pepper to taste. Chill for an hour before serving.