Taters Of The Lost Ark
Maacouda Bil Batata
(North African Potato Omelette)
Serves 4
Ingredients:
12 oz potatoes, chopped
1 Spanish onion, chopped
3 tbsp olive oil
2 garlic cloves, chopped
4 eggs
1 tsp Harissa
1 bunch of mixed coriander and parsley, finely chopped
salt
Preparation:
Cook the potatoes in a pan of boiling water until tender.
Heat 2 tbsp oil in a frying pan and fry onion, until soft and lightly browned.
Stir in the garlic and cook.
Drain the potatoes and return to the saucepan.
Over a low heat, mash the potatoes, then stir in the onions and garlic.
Remove from the heat. In a mixing bowl, lightly whisk the eggs with the Harissa, herbs and
salt.
Gradually beat the egg mixture into the potatoes.
Heat the remaining oil in a large heavy frying pan, add the egg and potato mixture and
cook over a very low heat until the bottom has set.
Brown the top under a hot grill.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
What
Orson Welles Really Wanted At The End Of Citizen Kane
Rosebud Pasta
Serves 4
Ingredients:
16 oz cavatelli pasta
1/4 cup peanut oil
3/4 pound fresh mushrooms, sliced
10 garlic cloves, thinly sliced
12 oz jar of roasted red peppers, drained and coarsely chopped
10 oz frozen French green beans, thawed
1/4 cup chopped fresh basil
1 teaspoon salt
1 teaspoon black pepper
Preparation:
Cook the pasta according to the package directions; drain.
Heat oil over medium heat in a large skillet.
Add the mushrooms and garlic, and saute' for about 5 minutes or until tender, stirring
frequently.
Add the roasted peppers and green beans and continue cooking for about 5 minutes, stirring
frequently.
Add the cavatelli, basil, salt, and pepper, and cook for approximately 3 to 5 minutes.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Q:
Why did the chicken cross the road?
A: To get an eggplant from the doctor.
Eggplant Parmesan
Serves 4
Ingredients:
1 jar of spaghetti sauce
1 large eggplant
16 oz. mozzarella cheese, shredded
2 eggs, beaten
Parmesan cheese
Salt
Pepper
Italian seasoning
Flour
Bread crumbs
Oil
Preparation:
Heat sauce and add Italian seasoning and pepper to taste.
While sauce is simmering, slice eggplant crosswise ½ inch thick, sprinkle with salt and
let set for 30 minutes.
Pat eggplant slices dry, cover in flour, dip in egg to coat then coat in bread crumbs.
Fry quickly in hot oil, turning once until golden brown on both sides, and the eggplant
should be tender.
Drain on paper towels while cooking remaining slices.
Grease a 9 x 13 inch baking pan with cooking spray.
Lay sliced eggplant into pan, overlapping pieces by 1/3 each.
Place a bit of shredded cheese between each slice.
Sprinkle liberally with parmesan cheese.
Top with sauce.
Cover with mozzarella and sprinkle with parmesan one more time, then bake at 350 degrees
until cheese is golden brown.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Who
wants a choctail?
Chocolate Martini
Ingredients:
Ice
1½ fl. oz. vodka
2 fl. oz. chocolate liqueur (Godiva liqueur recommended)
½ oz. grated chocolate (Godiva chocolate recommended)
Preparation:
Fill a cocktail shaker with ice.
Add liqueur and vodka to shaker, shake briskly to mix and chill.
Strain into a chilled martini glass.
Garnish with the chocolate.
(You can use your favorite milk, dark, or semisweet chocolate with good results.)
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Get
a great deal on shrimp at a prawn shop!
Grilled Prawns
Serves 4
Ingredients:
1 small onion finely chopped
1 clove garlic, finely chopped
1 tsp vegetable oil
1 lb raw tiger prawns, peeled & deveined
1 tsp sea salt
1 tsp black pepper
1 lime
Preparation:
Mix the garlic and onion with the vegetable oil.
Add the prawns and toss.
Marinate in the refrigerator (at least 3 hrs).
Grill the prawns on a barbecue or griddle for about 5 minutes, turning once.
Mix together the salt, pepper and the juice from the lime to make a dip for the prawns.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
I
found my thrill, on blueberry grill!
Fresh Fruit on the
Grill
Grilling fruit brings out the sweetness and
adds a touch of smoked flavor. The following fruits can be turned into delicious deserts
by simply adding ice cream, nuts, crumbled cookies, whipped cream or whatever topping you
desire. These are "must try" recipes for any grill fanatic!
Pineapple:
Cut a pineapple half into 3/4 " slices.
Marinate in 2 tbs. light brown sugar and 1 1/2 Tbs. lime juice.
Grill 3 to 4 minutes per side, brushing with marinade until lightly browned.
Serve with coconut sorbet; garnish with toasted sweetened, shredded coconut and fresh
raspberries.
Peaches:
Halve and pit 4 firm ripe peaches.
Brush cut sides with 1 Tbs. melted butter and sprinkle with 1 Tbs. sugar and 1/2 tsp.
ground cinnamon.
Grill 2 to 3 min per side, or until fruit is easily pierced with a fork.
Serve with vanilla ice cream and crumbled amaretti cookies.
Plums:
Halve and pit 8 ripe plums.
Brush cut sides with honey.
Grill 2 to 3 min per side, until warm and lightly glazed.
Serve with sweetened sour cream, sprinkled with crumbled gingersnaps.
Bananas:
Halve 2 firm-ripe bananas lengthwise (leave peel on).
Brush cut sides with 1 Tbs. honey and 2 tsp. lemon juice.
Grill 2 to 3 min per side until warm and lightly glazed.
Remove bananas from peel and serve with chocolate ice cream, nuts and chocolate
syrup.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Life
is a Cabernet, old chum!
Cabernet Beef
Jubilee
Serves 4
Ingredients:
2 lbs top blade steaks, cut into 4 oz pieces
1/4 cup balsamic vinegar
1 cup Cabernet Sauvignon wine
1/2 cup sugar
1/2 tsp mustard seed
2 strips lemon zest
2 sticks cinnamon
1 cup dark sweet cherries (fresh, frozen or canned)
Preparation:
Combine vinegar, wine, sugar, mustard seed, lemon zest and cinnamon sticks together in a
saucepan and simmer over medium heat for approximately 10 minutes.
Pour 3/4 cup of the sauce mixture into a resealable bag or tupperware container.
Add steaks, seal well and flip to coat steaks in marinade.
Refrigerate for at least 30 minutes.
Strain remaining wine mixture, pour back into sauce pan and add cherries.
Place mixture in refrigerator while steaks marinade.
Place steaks on grill over medium high coals.
Grill for 4 minutes per side for medium-rare, turning once.
While steaks are cooking bring wine sauce to a simmer for 5 minutes to reheat.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Isn't
That Just Peachy!
Peaches & Cream
French Toast
French Toast Ingredients:
1 Loaf French Bread sliced diagonally into 3/4" slices
6 Eggs
2 cups light cream (half & half)
1/4 cup peach preserves
1 tsp nutmeg
2 tsp peach syrup (purchased syrup or the syrup from a can of sliced peaches)
Oil for frying
Preparation:
Combine eggs, light cream, peach preserves, nutmeg and peach syrup, and mix well. Dip
bread slices in mixture to coat well, then fry in a small amount of cooking oil until
golden brown on each side.
Peach Sauce Ingredients:
1-1/3 cup sugar (cut sugar way down if your are using juice from frozen peaches)
2 tbs cornstarch
pinch salt
zest of one lemon
1 tbs peach syrup
4 cups fresh sliced peaches (or frozen, see above)
1-1/3 cup water
Preparation:
In a saucepan, combine sugar, cornstarch, water, salt, zest and peach syrup. Cook until
thickened. Add peaches, bring to boil again, serve over French toast.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
I
Pledge Allegiance to the Flag, of the United States of America!
American Flag Cake
Ingredients:
2 pints of strawberries
1 1/3 cups blueberries
1 box white or yellow cake mix
1 large container of whipped topping
Preparation:
Mix and bake cake mix as instructed on box, and then let cool.
Slice 1 cup of strawberries and set aside.
Cut in halves the remaining strawberries and set aside.
Top cake (in pan) with 1 cup sliced strawberries, 1 cup blueberries and all of the whipped
topping.
Arrange remaining strawberry halves and blueberries on whipped topping to create a flag
design.
Refrigerate until ready to serve.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Bada
Bing, Bada Bang, Bada Bar B Que!
Bing Cherry
Bar-B-Que Sauce
Ingredients:
5 cups finely chopped, pitted Bing cherries
1/4 cup light brown sugar
1/4 cup dark molasses
1/2 cup apple juice
1/2 cup grape juice
1/4 cup honey
1/2 cup paprika
1/3 cup garlic salt
2 tablespoons onion salt
2 tablespoons chili powder
1/2 teaspoon cayenne pepper
1/2 teaspoon cumin
Preparation:
Simmer all of the above ingredients on medium heat for 30 minutes.
Pour into ovenproof baking dish and bake in a 375 degree oven for approximately 1 hour,
until sauce turns thick and rich.
Use for coating meat, fish or poultry.
For a deep flavor, marinate meat, fish or poultry for 3 or more hours in bar-b-que sauce
before cooking.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
All recipe titles
are property of John Rambo and the NWL/HOUSE of PAIN.
All material is copyright © 1988-2010
by the National Wrestling League
Click here to visit the NWL/HoPWF Home
Page
|
