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Category: Quick and Easy (Page 9 of 20)

Garlic Dill Meatballs

Ingredients:
1 pound ground chicken
1/2 pound ground pork
1 small onion, finely chopped
1/2 cup ground pork rinds (optional)
1 egg
2 garlic cloves, pressed
2 tablespoon chopped fresh dill
1/2 teaspoon salt
1/4 teaspoon freshly-ground black pepper
2 tablespoon olive oil

Instructions:

Heat oven to 375 degrees.

Combine chicken, pork, onion, pork rinds, egg, garlic, dill, salt and pepper in a bowl and mix well. Divide mixture into 18 (1 1/2-inch) meatballs.

Heat oil in a large ovenproof skillet over medium-high heat until very hot. Brown meatballs (in batches, if necessary) on all sides, about 6 minutes.

Transfer skillet to oven; bake 10 minutes or until meatballs are cooked through.

4 servings.


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Patties Moroccan Style With Harissa Sauce Recipe

Ingredients:
1 1/2 lb ground lean lamb
1 tsp paprika
1/4 tsp crushed dried hot peppers
1/4 tsp ground black pepper
1 teaspoon ground cumin
2 teaspoon chopped garlic
2 tablespoon grated onion
4 tablespoon chopped parsley
1 salt to taste
1 tablespoon vegetable oil
1 harissa sauce*

Instructions:

Put the lamb in a mixing bowl and add all of the ingredients except the vegetable oil and harissa sauce. Blend the mixture thoroughly by hand. Shape the mixture into 8 equal size patties similar to hamburgers.

Heat the oil in a non stick skillet large enough to hold all of the patties. Two pans may be necessary. Add the patties to the skillet. Cook them over medium high heat about 3 to 4 minutes on each side, depending on the degree of doneness desired.

Drain on paper towels and serve with the harissa sauce on the side.

*A Tunisian hot sauce made from chiles, garlic, cumin, coriander, and olive oil.


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Burger with Mushrooms and Peppers Recipe

Ingredients:
1 1/2 cup fresh mushrooms, finely chopped
3/4 cup green pepper, finely diced
3/4 cup peeled onion, minced
1 1/2 lb lean ground beef
2 1/2 teaspoon soy sauce

Instructions:

Put mushrooms, green pepper, onion, beef and soy sauce into a bowl.
Mix gently with hands. Shape into 6 one inch thick burgers.

Heat a heavy, 10″ skillet over high heat ( when drop of water skips across bottom of skillet it’s ready); place burgers in skillet so that they do not touch. Cook until done; turning only once.


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Bavarian Liverwurst Dip Recipe

Ingredients:
1 cup liverwurst
1/2 cup sour cream
1/4 cup white onion, minced
1 tablespoon dill pickle relish
1 tablespoon dijon mustard
1/2 teaspoon white pepper

Instructions:

Blend the liverwurst and sour cream until smooth and creamy.

Add all the other ingredients, blending well. May be served at room temperature or chilled. Makes about 1 3/4 cups of dip.

SUGGESTED DIPPERS: Cucumbers, Radishes, Asparagus


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Polish Chops Recipe

Ingredients:
Veal chops
Salt
Pepper
Bacon
Liver
Onions
Parsley minced fine
Cup beef broth.

Instructions:

Season veal chops with salt and pepper and let fry a few minutes in hot dripping.

Remove the chops and cover with a mixture of bacon, liver, onions and parsley. Then let bake in the oven with 1 cup of beef broth. Baste often and serve very hot.


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Zesty Hamburgers Recipe

Ingredients:
1 lb ground beef
4 teaspoons prepared horseradish
2 teaspoons Dijon mustard
3 tablespoons sour cream
1 teaspoon paprika
1/4 teaspoon pepper
1/8 tsp salt — optional

Instructions:

In a bowl, combine the first seven ingredients; mix well. Shape into four patties.

Pan-fry, grill or boil until no longer pink.


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Freezer Log Recipe

Ingredients:
1/2 lb Sharp Cheddar cheese
8 slices Cooked bacon
1/2 teaspoon Worcestershire sauce
1 teaspoon Dry mustard
2 teaspoon Mayonnaise

Instructions:

Combine in food processor – 1/2 lb. sharp yellow cheese, 8 slices bacon, 1/2 teaspoon Worcestershire sauce, 1 teaspoon. dry mustard, 2 teaspoons mayonnaise.

Blend until bacon is minced. Form into a log shaped like party rye bread.

Wrap in plastic wrap or foil and freeze till firm. To serve, slice.


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Ham and Cheese Ball Appetizer Recipe

Ingredients:
1 pack smoked ham (3 oz.)
Cream cheese 8 oz.
1 jar Old English sharp cheddar cheese
1 teaspoon onion powder
1 pack nuts (almonds, brazil nuts, macadamia, walnuts)

Instructions:

Soften cheese to room temperature. Sprinkle some of the onion powder over thinly sliced ham, and set aside. Mix cheese and remainder of onion powder. Chop ham finely, put nuts in blender. Cover cheese ball with nuts and refrigerate.


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Pepper Steak Recipe

Ingredients:
2 porterhouse steaks, 6 to 8 oz. each
Kosher or sea salt
1 to 2 tbsp cracked – not ground – peppercorns
4 tbsp unsalted butter
2 tbsp cognac or brandy
3 tbsp heavy cream

Instructions:

Pat the steaks dry and season them well with salt.

Spread the peppercorns on a plate and press the steaks into them to coat each steak lightly on both sides.

Place a heavy skillet over high heat.

Add half the butter and melt it. Add the steaks and cook for 2 to 3 minutes on each side.

Pour in the cognac, and ignite. When the flames subside, remove the steaks from the pan and keep them warm on a plate.

Pour off the fat from the pan and add the cream. Bring to a simmer and whisk in the remaining 2 tbsp of butter until mixed. Pour the sauce over the steaks and serve immediately.


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Faux Rice Recipe

Ingredients:
10 oz bag frozen cauliflower
Butter, salt and pepper

Instructions:

Cook cauliflower til done. Drain WELL. Put in food processor with butter, salt and pepper and process in short bursts til it looks like rice.


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