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Courses Archives: Dinner

Marinated Beef (Basturma)

By on October 5, 2021 in

Marinated Beef (Basturma)

Flora S.
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Ingredients
  

  • ¼ cup finely chopped onion
  • 2 tbsp fresh basil or 1 tb dried basil 1 tb dried basil
  • ½ tsp freshly ground black pepper
  • ¼ cup red wine vinegar
  • 2 lb beef fillet cut into cubes

Instructions
 

  • Combine the grated onion, basil, salt, pepper and vinegar in a large bowl. Add the meat and toss it in the marinade to coat it thoroughly, then marinate at room temperature for 5 to 6 hours.
  • Toss the cubes about in the marinade every hour or so to keep them well moistened.
  • Light a layer of coal in a charcoal broiler and burn until a white ash appears on the surface, or preheat your kitchen broiler to its highest point.
  • Remove the meat from the marinade and string the cubes on 4 long skewers, pressing them firmly together.
  • Broil 4 inches from the source of the heat, turning the skewers occasionally, until the meat is done to your taste.
  • For rare meat, allow about 10 minutes in all; well-done meat will take about 15 minutes.
  • Slide the meat off the skewers onto heated individual plates and garnish with the scallions, quartered lemon and coriander.

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MANICOTTI

By on October 5, 2021 in

MANICOTTI

Patti M.
This is an old family recipe passed on for generations
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Ingredients
  

  • 3 Eggs
  • 1-1/2 cups milk
  • 1 cup flour
  • tomato sauce
  • oil
  • parsley

Ricotta Mixture

  • 3 lb ricotta
  • 2 large eggs
  • ½ cup mozzarella

Instructions
 

  • Beat together 3 eggs and milk until well blended.
  • Gradually add flour while beating until mixture is smooth.
  • Heat an 8 inch nonstick frying pan with 1 tablespoon or oil on medium heat. Pour about one ladle of batter into pan to form a pancake keeping pancake thin til golden.
  • Flip cook 30 seconds on second side.
  • When all pancakes are made fill with Ricotta Mixture, Fold both sides over to meet in the middle.
  • Place in a 9/13 pan. Add your favorite tomato sauce and bake covered for 30 to 40 minutes til bubbly

Notes

Makes about 15 to 18 manicotti

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Liver Pate (Pashtet Iz Pechonki)

By on October 5, 2021 in

Liver Pate (Pashtet Iz Pechonki)

Flora S.
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Ingredients
  

  • 1 lb Chicken livers or calves
  • liver cutinto strips
  • 1 tsp Salt
  • 2 large Onions sliced thin
  • ⅓ cup Butter
  • ¼ tsp Black pepper
  • 1 large egg
  • 2 White bread slices crustless
  • ½ cup Chicken stock
  • ½ Garlic clove minced

Instructions
 

  • In large skillet melt the butter, add the onions and garlic.
  • Fry until they begin to brown, add the liver and continue to fry for 8-12 minutes until the livers are no longer showing any pink.
  • Put the ingredients into blender/food processor and chop until the mixture is very fine and smooth.
  • Grease a casserole dish and turn out the liver mixture into it.
  • Preheat the oven to 350 degrees F.
  • Bake the mixture for 45 minutes. remove from and allow to cool for 15 minutes then cover and refrigerate for 4-6 hours before serving.

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Lamb Chops with Mint Oil

By on October 5, 2021 in

Lamb Chops with Mint Oil

Flora S.
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Ingredients
  

  • 8 lamb chops
  • 2 tablespoons olive oil divided
  • 2 teaspoons chopped fresh rosemary
  • salt and ground black pepper to taste
  • Mint Oil:
  • ¼ cup mint leaves
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest

Instructions
 

  • Brush lamb chops with 1 tablespoon olive oil; season with rosemary, salt, and pepper. Marinate in the refrigerator, 15 minutes to 2 hours.
  • Heat remaining 1 tablespoon olive oil in a skillet. Cook lamb chops until browned, 2 to 3 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F.
  • Combine mint leaves, 3 tablespoons extra-virgin olive oil, lemon juice, and lemon zest in a blender; blend until smooth. Drizzle over lamb chops.

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Kefir Dinner Rolls

By on October 5, 2021 in

Kefir Dinner Rolls

Flora S.
Print Recipe
Course Dinner, Side Dish

Ingredients
  

  • 1 cup warm homemade kefir
  • 2 tablespoons warm homemade kefir
  • 3 cups bread flour
  • 2 tablespoons white sugar
  • 1 teaspoon salt
  • 2 ½ teaspoons instant yeast

Instructions
 

  • Pour 1 cup plus 2 tablespoons warm kefir into the pan of your bread machine; add bread flour, sugar, salt, and yeast, respectively. Program the machine for the dough cycle; press Start.
  • Punch down dough and remove from the pan. Knead lightly on a floured work surface. Divide dough into 12 pieces; roll each into a small ball.
  • Grease a muffin tin. Place 1 ball of dough in each muffin cup. Cover loosely with plastic wrap. Let rise until dough is puffy, about 30 minutes.
  • Preheat oven to 350 degrees F.
  • Bake rolls in the preheated oven until golden brown, about 20 minutes.

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Kazakh Pilaf

By on October 5, 2021 in

Kazakh Pilaf

Flora S.
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Ingredients
  

  • 1 ½ lb lamb
  • 3 tbsp fat
  • 4 onions
  • 5 carrots
  • 1 c dried apricots
  • 1 c rice
  • ½ c water
  • salt
  • pepper

Instructions
 

  • Slice onion and put it on the bottom of a well-heated cauldron and fry until light golden.
  • Slice meat and fry with onion. Add julienned carrot, salt, pepper and stew.
  • Wash rice under running water and put evenly on meat layer (1 cup rice - 1 1/2 cup water).
  • Bring to boil, making holes to let air get out.
  • Put finely chopped dried apricots, cover and cook, not stirring, on low heat for an hour.
  • Take off from the heat, cover warm and leave for 15 minutes.
  • Stir carefully and serve on a large dish.

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Jean Ahlberg’s Swedish Meatballs

By on October 5, 2021 in

Jean Ahlberg's Swedish Meatballs

Karin D.
This is a Swedish meatball recipe that my Gram, Jean Ahlberg, received from her mother-in-law. Every Christmas Eve, for at least sixty years, Gram treats our family to a traditional Swedish feast. Two years ago, when Gram was 94 years young, she (finally!) offered to let the family help prepare Christmas Eve dinner. We enjoy these meatballs just as they are, however they are excellent tossed with a light gravy and served over egg noodles. In 2020, during the COVID-19 pandemic, I gave each family member these meatballs in ""to go"" containers at our family outdoor holiday gathering. It would not be Christmas without Gram's meatballs! I am honored to take on this tradition and I look forward to passing the recipe down to my children."
Print Recipe

Ingredients
  

  • 1 loaf of sliced white bread
  • 1 cup milk
  • ½ cup minced onion
  • 1 lb pork
  • 1 lb beef
  • 1 lb veal
  • ½ tsp salt
  • ¼ tsp nutmeg
  • ¼ tsp paprika
  • 1 egg beaten

Instructions
 

  • Soak bread in milk.
  • Sautee onions in oil or butter. Gently combine ground meats.
  • Add onions to meat with salt, nutmeg, paprika and egg. Mix in soaked bread.
  • Form into 1" balls and cook @ 350 degrees for 15 minutes.

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Ground Beef Stroganoff Casserole

By on October 5, 2021 in

Ground Beef Stroganoff Casserole

Flora S.
Print Recipe

Ingredients
  

  • 1 pound extra-lean 94% ground beef
  • 1 teaspoon salt
  • ½ tsp ground black pepper
  • 1 8 oz package sliced fresh mushrooms
  • 1 large onion chopped
  • 3 cloves garlic minced
  • ½ cup dry white wine
  • 1 10.75 oz can fat-free condensed cream of mushroom soup (such as Campbell's®)
  • ½ cup fat-free sour cream
  • 1 tablespoon Dijon mustard
  • 4 cups cooked egg noodles

Instructions
 

  • Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
  • Spray a large nonstick skillet with cooking spray and set over medium-high heat. Add ground beef. Cook, breaking up, until browned, about 10 minutes. Season with salt and pepper.
  • Stir mushrooms, onion, and garlic into the skillet. Cook and stir until onion is tender, about 2 minutes. Add wine; reduce heat to low and simmer for 3 minutes. Add cream of mushroom soup, sour cream, and mustard.
  • Put cooked noodles in a large bowl and pour beef mixture over; toss to coat. Pour into the prepared baking dish and cover with aluminum foil.
  • Bake in the preheated oven until bubbling, about 25 minutes."

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Grilled Tequila Lime Chicken

By on October 5, 2021 in

Grilled Tequila Lime Chicken

Rosalind D.
Have used it with friends during summer cookout meals.
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Ingredients
  

  • 3 tbsp olive oil
  • 3 tbsp tequila
  • 1 tbsp lime zest from about 2 limes
  • 4 cloves of garlic minced
  • 1 ¼ tsp ground ancho chili pepper
  • ½ tsp ground coriander
  • ¼ tsp dried oregano
  • 1 ¼ tsp salt
  • ½ tsp freshly ground pepper
  • 2 tsp honey
  • 4 boneless chicken breasts about 2 lbs pounded to an even 1/2 inch thickness
  • 1 lime sliced into wedges for serving (optional)

Instructions
 

  • Combine all of the ingredients except the chicken breast in a 1 gallon freezer bag.
  • Close the bag and squish the marinade around to mix. Add the chicken breasts and massage the marinade into the meat until evenly coated.
  • Seal the bag and place it in a box in the refrigerator (the bowl protects against leakage); marinade for at least 6 hours or overnight.
  • Clean the grill and preheat to high. Lightly dip a wad of paper towels in vegetable oil and using tongs, carefully rub over the grates until glossy and coated (or use non flammable cooking spray).
  • Place the chicken breasts on the grill and spoon the remaining marinade on top of them. Grill, covered, for 2 - 3 minutes per side (turning only once)
  • Serve immediately with lime wedges

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Green Sorrel Borscht

By on October 4, 2021 in

Green Sorrel Borscht

Flora S.
Print Recipe

Ingredients
  

  • 10 cups veal or chicken stock
  • big heap of fresh sorrel cut into strips
  • 1 large onion chopped
  • 3 large potatoes peeled and cubed
  • 3 hard boiled eggs quartered lengthwise
  • 2 tbsp minced cilantro
  • 1 tbsp vegetable oil
  • ½ tbsp butter
  • salt and pepper to taste
  • sour cream

Instructions
 

  • Sauté onions in oil and butter until deep golden in color, about 15 minutes.
  • Bring stock to a simmer and add potatoes.
  • Simmer, covered, until the potatoes are cooked through, about 20 minutes.
  • Remove the potatoes with a slotted spoon, mash them coarsely (they should still be in tiny little pieces, not pureed), and return to the stock.
  • Add onions. Adjust salt and pepper. When the stock comes to a simmer once more, add the sorrel, let simmer for 3 minutes, then take off heat, stir in cilantro, and serve immediately. (Keep in mind that sorrel overcooks very quickly).
  • Place one or two egg quarters in each bowl before pouring the soup. Serve with sour cream on the side.

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