Recipe Salad chickpeas Hot

Recipe Salad chickpeas Hot

Ingredients

1 cup Chick Peas

1 onion, chopped

2 cloves garlic, minced

2 tomatoes, diced

2 tablespoons green coriander

1 tablespoon corn oil

Salt - black pepper

Spices - Turmeric - cumin

Bread

Method of cooking

Put oil, onions, and garlic and volatility, even wither and then add the tomatoes, coriander and a little water and add the spices and leave it on the fire until a little change.
Add the chickpeas and stir for 3 Min and then served hot with bread

Recipe Salad chickpeas Hot

 

Enjoy

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Recipe Cream of Artichoke Soup

Recipe Cream of Artichoke Soup

Ingredients

1/2  kilo artichoke cubes

1 onion, chopped

1 clove garlic, minced

1/2 teaspoon dried thyme

2 tablespoons parsley

1 cup cream

2 cups vegetable soup

4 tablespoons lemon juice

1 tablespoon butter

Salt and pepper

Recipe Cream of Artichoke Soup

Method of cooking

Put the butter with the onions and garlic in a pot on the fire and turn their even wilt, and then put the cubes and add the artichoke soup and thyme, salt and pepper and let them 15 min to the fire.
Hit them in a blender and add the cream and lemon and turn their.
Placed in the dishes and put the parsley in the face to decorate.

Enjoy 

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Griddle−cakes Recipe

Griddle−cakes Recipe

Ingredients

2 eggs
1 cup of milk.
1 1/2 cups flour.
2 teaspoonfuls of baking−powder.
1/2 teaspoonful of salt.
 

Griddle−cakes Recipe

How to Make Griddle−cakes ؟ 

Put the eggs in a bowl without separating them, and beat them with a spoon till light. Put in the milk, then the
flour mixed with the salt, and last the baking−powder all alone. Bake on a hot, buttered griddle. This seems a
queer rule, but it makes delicious cakes, especially if eaten with sugar and thick cream.

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Italian Antipasto recipe

Italian Antipasto recipe

Ingredients

1/2 Pound sliced Genoa salami
1 slicing tomato
1 large white onion
2 roasted red bell peppers
1 Pound sliced provolone
2 cans black pitted olives
1 can baby corn on the cob
1 small jar of Pepperoncini peppers
2 stalks of celery
1 can of rolled anchovies
extra virgin olive oil

Italian Antipasto recipe

Cooking method

Use a long platter, and arrange in the following order:
Salami, provolone, tomato, onion, red peppers, and achovies. Put the baby corns
and olives in the center of tray. Take and cut in half celery sticks. Then
slice each again length wise. Arrange celery sticks in between each
antipasti. Sprinkle some salt lightly on everything. Then drizzle olive oil
on everything. Let the antipasti sit covered in the refrigerator till ready
to serve. Sitting helps enhance the flavors.

Enjoy 

Recipe delicious

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MEXICAN CHICKEN SOUP Recipe

MEXICAN CHICKEN SOUP

 

Ingredients

1 - 3 lb. frying chicken, skinned, cut into serving pieces
2 cups canned tomatoes
1 clove garlic, minced
1/2 cup chopped onion
2/3 cup canned mildly hot California chilies, diced (or 1/3 cup
for milder flavored soup)
2 cups cooked, drained pinto beans

How cooking MEXICAN CHICKEN SOUP

Place chicken pieces in large saucepan; add enough water to
cover. Cook until tender, about 25 minutes.
Remove chicken pieces from broth and put in the tomatoes, garlic
and chilies. Slide chicken meat off the bones and return meat to
the broth. Add beans and simmer about 15 minutes. Yield: about 2
quarts. Approx. calorie serving: 1 cup equals 190 calories.
Serve with tortilla. 1 tortilla equals 60 calories.

MEXICAN CHICKEN SOUP Recipe

Enjoy

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thin crust dough recipe

Thin Crust Dough

1 envelope dry yeast
1/4 teaspoon sugar
3/4 cup lukewarm water (105 F)
Stir yeast and sugar into water, let sit for 8 minutes or so.
In a bowl (or food processor) mix
1 3/4 cups unbleached all−purpose flour or bread flour
1/2 teaspoon salt
Add the yeast mixture. If using food processor, continue running
until dough forms a ball, 10−20 seconds. By hand, mix with a
sturdy spoon until ready to knead.
On a floured surface turn out dough. Knead dough for 2 minutes or so.
If dough is a little sticky, dust your fingers and counter with flour,
(but as little as possible).
Roll out by hand for a 12" pizza. Place in lightly oiled pizza pan
using your fingertips to press up to the edge and forming a shallow
lip. Sauce, cheese, and top with desired ingredients.
Bake at 500F in pre−heated oven for 8−12 minutes, the edges will
turn a nice golden brown when done. Dough will be firm and crispy,
not soggy and soft like many other doughs.

thin crust dough recipe

Enjoy

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Recipe Swiss Pot Roast

Recipe Swiss Pot Roast

Ingredients

salt

pepper

ginger

meat

onion

celery seed

 carroway seed

peppercorns

parsley

tomato−sauce

potatoes

Swiss Pot Roast

Method of cooking Swiss Pot Roast

Season a breast of veal with salt, pepper and ginger. Heat a cupful of dripping; lay the meat in the stew−pan
with the dripping, 1 onion, some celery seed, caraway seed, a few peppercorns and parsley. Cover and let
stew slowly until nearly done; then add 1 cup of tomato−sauce and cook slowly until tender. Serve with baked potatoes

Enjoy

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