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Category: Vegetables (Page 33 of 39)

Ukranian Liver Pate Recipe

Ingredients:
1 lb liver
2 onions, large. thinly sliced
1 egg
1/2 cup chicken stock
1/3 cup butter
1 teaspoon salt
1/4 teaspoon black pepper

Instructions:

Melt the butter in a skillet. Add the onions and fry until they are turning golden.

At this point add the liver which has been sliced into thin strips and cook for 10 minutes & remove form heat.

Mix all of the ingredients with the onions and liver in a food processor. Chop in processor until a smooth textured mixture is achieved. Grease a 9″ baking dish and spoon the mixture into it.

Bake for 45 minutes in a pre-heated 450 degree F oven. Remove from oven and cool to room temperature.

Note: This mixture may be turned into metal molds for baking or into individual custard cups as well.


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Roast Pork & Cabbage Recipe

Ingredients:
2 cups of cooked pork roast, chopped (good for leftovers)
1/2 head of cabbage
2 large onions, chopped
juice of 1 fresh lemon
pepper and cayenne pepper to taste

Instructions:

Saute cabbage, pork and onions in olive oil. Add lemon juice, and seasonings and cook covered until vegetables are tender.


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Rosemary Pork Recipe

Ingredients:
1 or more sprigs of rosemary
6 cloves of garlic, crushed and peeled
1 loin of pork, about 2 1/2 lbs. with bones (more flavorful)
2 tbsp extra virgin olive oil
1 tbsp unsalted butter, at room temperature
1/2 cup dry white wine
Salt
Freshly ground pepper

Instructions:

Preheat oven to 400 degrees F

Remove the rosemary leaves from the sprigs and chop the leaves. Mix the rosemary and garlic with salt to taste and generous amount of pepper. Rub this mixture all over the meat. Tie the roast securely to the chine with kitchen twine.

Place the roast in a heavy baking pan, roasting pan, or cast-iron skillet. Rub with the oil and butter. Roast for about 1 1/2 hours, turning and basting several times. When done, the meat should be nicely browned and cooked through, but not dry.

Remove the twine, separate the meat from the chine bone, and let the meat rest in a warm spot. With a spoon, carefully remove some of the excess fat from the roasting pan, then place the pan on the stovetop over medium-high heat.

Pour in the wine, scraping up any browned bits from the bottom of the pan. Season to taste. Cut the pork into thick slices, arrange on a serving platter, and serve with the pan sauce.

(The meat can be cut entirely away from the rib bones before carving, or these bones can be served with the slices.)


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Stewed Lamb Recipe

Ingredients:
Lamb steaks
Lettuce
Salt
Cayenne
Powdered nutmeg
Green mint
Butter

Instructions:

Place at the bottom of a large stew-pot a fresh lettuce split into long quarters. Season the steaks with a little salt and cayenne, and some powdered nutmeg. Lay them upon the lettuce, pour on just sufficient water to cover the whole, and let it stew gently for an hour, skimming it occasionally.

Put in a sprig of fresh green mint, and some bits of butter.

Let it cook slowly about half an hour longer, until well-done. In sending it to table, place the meat upon the lettuce.


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Deviled Swiss Steak Recipe

Ingredients:
3 pounds beef round steak
2 tablespoons cooking oil
2 teaspoons dry mustard
1 (4 ounce) can mushrooms, sliced
1 1/2 teaspoons salt
1 tablespoon Worcestershire sauce
1/4 teaspoon pepper

Instructions:

Cut round steak into serving size pieces.

Combine dry mustard, salt and pepper; sprinkle over round steak and pound on both sides with meat mallet.

Brown steak quickly in oil in large frying pan. Pour off drippings.

Drain liquid from mushrooms and add enough water to make 1/2 cup. Add liquid and Worcestershire sauce to steak. Cover tightly and cook slowly for 1 1/2 hours. Add mushrooms during last 5 minutes of cooking time.

Remove steak to warm serving platter and top with mushrooms.

10 Servings.


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Tenderloin and Vegetables Recipe

Ingredients:
3 tablespoons olive oil
2 tablespoons grated lemon rind
2 teaspoons dried thyme leaves
1 teaspoon dried marjoram
1-1/2 teaspoons dried marjoram
1-1/2 teaspoons salt
1 teaspoon pepper
1 (4-pound) trimmed beef tenderloin roast
1 small red bell pepper, cut into 1-inch wedges
1 small yellow bell pepper, cut into 1-inch wedges
8 green onions, cut into 2 pieces

Instructions:

Heat oven to 425 F. In a bowl, combine olive oil, lemon rind, thyme, marjoram, salt and pepper. Rub half the mixture over tenderloin and toss remaining mixture with the vegetables to coat.

Place beef in a large roasting pan. Roast 40 minutes. Add vegetables to pan. Continue cooking until an instant-read (or meat) thermometer inserted in tenderloin registers 135 F for medium rate or 145 F for medium doneness.

Transfer roast to a cutting board. Let rest 5 minutes before slicing.


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Lamb & Red Peppers Recipe

Ingredients:
3 pounds boneless leg of lamb, cut into 1 1/2-inch pieces
1/2 tsp pepper
3 tablespoon olive oil
2 garlic cloves, chopped
2 cups hot water
3 tablespoon chopped fresh parsley
2 large red bell peppers, cut into 1 1/2 to 2 inch pieces

Instructions:

Season lamb with 1/4 tsp pepper.

In a large frying pan or flameproof casserole, heat oil over high heat. Add lamb and cook, turning frequently, 3-5 minutes, or until browned on all sides.

Add garlic, water and remaining 1/4 tsp pepper. Bring to a boil, reduce heat to medium, and cook partially covered 30 minutes.

Uncover and cook 10 minutes longer, or until lamb is fork tender. Add parsley and red peppers to pan. Cook 10 minutes, or until peppers are just tender.


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Middle Eastern Lamb Salad Recipe

Ingredients:
Lamb: 1/2 leg of lamb, butter fried
1 tablespoon of olive oil
Salt and pepper to taste
1 teaspoon ground cumin
2 garlic cloves, pressed

Salad: 1/2 cup almond pieces
4 ounces feta cheese, crumbled
1/4 cup olive oil
1-1/2 tablespoons fresh lemon juice
2 cups baby spinach leaves
1 cup mint leaves, chopped course
Salt and pepper to taste

Instructions:

Rub the lamb all over with the oil and then with the salt and pepper, cumin and garlic. Grill the lamb, turning once, until it reaches an internal temperature of 135 degrees for medium-rare. This will take about 40 minutes on a charcoal or gas-fired grill.

While the lamb is cooking, make a salad. Toast the almond pieces on a baking sheet in a 325 degree oven for about 10 minutes or until they smell toasty. Mix the remaining ingredients together in a salad bowl and toss well. Scatter the almond over the top. Serve thin slices of the warm grilled lamb over the salad.

Serves 4


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Ham Wrap Recipe

Ingredients:
8 ounces cream cheese, at room temperature
4 ounces sour cream
1/4 cup minced sweet onion
2 tablespoons minced chives
1 teaspoon garlic powder
1 pound deli sliced ham, sliced thin enough to easily roll into a tube

Instructions:

Blend cream cheese, sour cream, sweet onion, chives, and garlic powder until smooth.

Spread cheese mixture on ham slices. Roll ham slices into logs. Refrigerate at least 1 hour.

Cut ham wraps into thirds for serving as an entree.

Cut into 1-inch thick spirals to serve as an appetizer.

Wrap the ham roll in a leaf of lettuce for a sandwich.

6 servings as an entree, 12 servings as an appetizer


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Grilled Balsamic Veal Chops Recipe

Ingredients:
2 shallots, coarsely chopped
2 garlic cloves, finely minced
2 sprigs fresh rosemary, coarsely chopped
3 cups balsamic vinegar; divided
1/2 cup extra virgin olive oil
1/2 teaspoon coarse salt
1/2 teaspoon freshly ground black pepper
4 veal chops (10-ounces each)
4 sprigs fresh thyme, for garnish (optional)

Instructions:

Place the prepared shallots, garlic and rosemary in a casserole dish large enough to hold the veal chops, along with 2 cups balsamic vinegar and the olive oil, salt, and pepper.

Add chops, cover, and marinate in the refrigerator for 6 to 8 hours.

Remove veal chops from marinade. Grill the chops over direct medium heat for about 20 minutes for medium, turning once halfway through grilling time, or until until chops reach 160*F (70*C) for medium and 170*F (75*C) for well-done.

Meanwhile, reduce remaining 1 cup balsamic vinegar by placing it in a small saucepan. Heat over low heat, stirring frequently, until thick and syrupy, about 8 to 10 minutes. (Do not let vinegar boil rapidly or it will burn.) You should get about 4 teaspoons.

To serve, drizzle 1 teaspoon reduced balsamic vinegar over each chop. Garnish with thyme sprigs, if desired.

Makes 4 servings.


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