Ingredients: 2 cans of artichoke hearts
1/2 head garlic, chopped fine
2 ounces olive oil
1 8-ounce can plain bread crumbs
2 eggs beaten
Saute garlic and onion in olive oil untila little brown. Add chopped hearts and saute a minute more. Pour water from artichoke hearts in and mix together. In large mixing bowl, and eggs. Roll onto balls and then roll balls in remaining cheese. Bake for about 10 minutes in 350 degrees oven.
Yeild:about 50 balls
4 quarts, 1 pint blackberries
3 lemons
4 oranges
6 cups water
2 cups sugar
2 cups rum
Steam the blackberries until juice starts to flow. Strain in a jelly bag until no juice is left. Add juice of the oranges and lemons to the blackberry juice along with the water and sugar. Bring just to a boil, add rum, and bottle.
6 eggs (at room temperature)
2 tbsp. butter
1 tbsp. flour
salt and pepper, to taste
2 tbsp. fresh parsley, minced
1/2 tsp. paprika
6 slices toast
6 thicker slices ham (or more)
Saute the ham slices until lightly browned along edges. Prepare toast according to preferences (may also use English muffins or flat bran muffins).
Hard boil the eggs and remove shells. In a small saucepan, prepare a sauce with the butter, flour and milk. Season to taste with salt and pepper.
Dice the boiled egg whites and stir into the sauce. Top the toast with the browned ham and heap the egg mixture over the top. Press the egg yolks through a sieve and sprinkle over the egg white mixture. Top with minced parsley and a sprinkling of paprika for added color.
Variations: Add some minced onion to the sauce. Another variation is to serve the eggs directly over the toast minus the ham.
4 oz Scotch whiskey (120 ml)
4 oz freshly squeezed orange juice (120 ml)
4 tbsp soy sauce
5-6 tbsp olive oil
1 tbsp pepper
1 tbsp salt
2 cloves garlic, crushed
2¼ lb salmon fillet, skin on (1kg)
1. In 9 x13-inch glass baking dish, whisk together whiskey, orange juice, soy sauce, olive oil, pepper, salt and garlic. Place salmon fillet in marinade, skin-side up. Cover with plastic wrap and chill for 6-8 hours.
2. Remove salmon from marinade and place on (pre-soaked) cedar plank, skin-side down. Place on preheated grill or barbecue and cook over medium-high heat, with barbecue lid down, for 10-13 minutes or until salmon just flakes with a fork. Be careful not to overcook.
Makes 8 servings.
note: This works fine on Reynolds release foil too, no real need for a plank, though I suppose it would add a bit to the flavor. Can also be made in a hot oven; in either case you can add a few drops of liquid smoke to the marinade.
This Drunken Salmon recipe is amazing. Great with sauteed asparagus in garlic. I'm a big fan of the GI cookbook by Rick Gallop. Every time I use a "simple" recipe my husband just loves it. Try his brownies.high fiber brownies. I'm not kidding... all chocolate flavour not rich in sugar. First time try with a sugar icing to lower you sugar cravings. Then just the brownie with icing sugar dusting.
Could be made with mild chiles (Poblanos?) for a gentler version
5 Green chiles -- skin,seed,chop
1t Fresh ginger -- grated
6 Small potatoes -- cubed
1/2 lb Green beans
4 Carrots -- cut in strips
Water
2 medium Onions -- quartered, separated
2 Tb Olive oil
2 cloves Garlic
Salt and pepper to taste
Place potatoes, green beans, and carrots into boiling
salted water, cover, and cook 5 mins. Remove veggies
and rinse.
Saute the chile and onion in oil until soft but not
brown. Add the ginger, garlic, salt, and pepper and
sautee 5 mins. Add the rest of ingredients, stir well,
and cook over medium heat until veggies are tender.
1/4 cup Dijon mustard, thinned with 3 Tablespoons water
2/3 cup maple syrup
2 teaspoons rubbed sage or ground sage
2 teaspoons curry powder
6-8 chicken thighs/drumsticks, skin removed
Preheat oven to 425. Line a baking dish with foil.
In a small saucepan over medium heat, mix together mustard, maple syrup, sage and curry powder. Heat and stir til sage and curry powder are well-blended.
Sprinkle chicken pieces with salt & ground pepper...place in foil lined dish. Pour sauce over chicken pieces and turn to coat; snuggle the foil around the chicken so that the chicken pieces are a bit crowded together. (8x8 inch Corningware baking dish works just fine for 6 thighs.) Bake, uncovered and basting every 10-15 minutes for about 40 minutes or til golden brown. Serve with basmati rice.
Wow that sounds interesting! Never thought of combining dijon mustard and maple syrup. I'll have to try that; thanks for sharing the recipe, eclecticsynergy!
Garden Skillet - from the P & R rings box
This is great made with Morga broth.
1 cup zucchini, cut into ¼ inch pieces
1 cup sliced carrots
½ cup chopped onion
½ cup butter
3 cups water (I use Morga broth cubes in the water)
½ t dried basil
2-2/3 cups pasta rings, uncooked
salt and fresh ground pepper to taste
Sauté the vegetables in the butter until tender. Add water and basil, bring to a boil.
Stir in uncooked rings.Reduce heat to low, cover and simmer about 10 minutes
until rings are tender. Salt and pepper to taste.
Three favorite variants, depending on how lazy or inspired I'm feeling.
Simplest is just tossing cooked egg noodles with cottage cheese, black pepper and salt, sometimes with a little toasted onion or garlic and maybe a bit of butter. Tasty and satisfying, it's great comfort food with no effort beyond boiling noodles. An ideal "lazy day" dish.
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A slightly more elaborate take on this is to make it a casserole: noodles (cooked), cottage cheese, sour cream, onions (dried minced or fresh grated), garlic (again, dried or fresh), some fresh ground pepper, a little salt, a few dashes of hot sauce and a splash of Worcestershire (not authentic Hungarian, I know, but a little bit of it adds to this the same way it adds to classic tuna noodle casserole). I'll occasionally add mushrooms or dill weed or celery seed as a flavor variation, though it tastes just fine without. Some have recommended poppy seed for this dish, but that's something I don't have on my spice shelf... Anyway I put it all into a buttered casserole, sprinkle it with paprika (regular or smoked) and bake it at 350° 'til it's browning. Again, this goes together really easily and the result is quite gratifying.
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Then there's this actual recipe version for the slow cooker, a little more complex but not at all difficult:
Hungarian Noodle Side Dish
Source: Razzle Dazzle
Ingredients:
1 (16oz) package wide egg noodles
3 cubes chicken bouillon
1/4 cup water
1 (10.75oz) can condensed cream of mushroom soup
1/2 cup chopped onion
2 TB Worcestershire sauce
1 TB poppy seeds
1/4 tsp garlic powder
1/4 tsp hot pepper sauce
2 cups cottage cheese
2 cups sour cream
1/4 cup grated Parmesan cheese
1 pinch paprika
Directions:
Cook egg noodles in a large pot with boiling salted water. Drain well. In a large bowl dissolve chicken bouillon cube in boiling water. Mix in the cream of mushroom soup, chopped onion, Worcestershire sauce, poppy seeds, garlic powder, and hot pepper sauce. Stir in cottage cheese, sour cream, and cooked egg noodles. Transfer to lightly greased slow cooker and sprinkle the top with parmesan cheese and paprika. Cover and cook on high for 3 to 4 hours. Serve immediately.
(Tastes just fine without poppy seeds...)
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And for inspired occasions, I have a great recipe for homemade Hungarian noodles; they come out sort of like big spaetzle:
Homemade Nockerl - Hungarian Noodles
"They are amazingly simple and I was impressed when my mother's were better than an upper East side New York Hungarian restaurant I took the relatives to one time!" - Eleanor Guerrero
* 1 egg
* 1/4 teaspoon salt
* approximately 1/2 cup of flour
METHOD
It's best not to add water and just add the flour last to get the consistency right, adding a little at a time:
Mix ingredients together. The art is in making the paste a loose but sticky consistency. It should pull away like taffy attached to the spoon and be slightly wet and shiny. (Try a few sample noodles in boiling water first.)
Put a tablespoonful of mix on a wooden board. Cut off a small 1/4 inch piece from the spoonful ( about a teaspoonful) and flick it with a sharp knife to the edge of the board and into the boiling pot of water. Do this until the noodles are filling the surface of the pot-when they rise to the surface they are done - about 3 minutes. These are noodles that resemble gnocchi.
Take them out with a perforated spoon and continue until all the mix is gone. Add butter to the noodles in the bowl so they don't stick. Note: large or small, tender or chewy, even "bad" noodles taste delicious!
notes- can be cooked in chicken, beef, or vegetable broth instead of water
can add an herb or spice to the dough- dill, thyme, rosemary, nutmeg, cayenne, smoked paprika, etc, etc
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