For 2 lbs of beef or chicken use.
Marinate meat for 24 hours
¼ cup red wine vinegar
¼ cup lemon juice
2 Tbs minced fresh parsley
½ tsp pepper
½ tsp ground cumin
¼ tsp salt
3 cloves minced garlic
8 medium cloves of garlic 1 ½ teaspoons
salt
2 15 oz cans of cannellini beans 1 ½ teaspoons ground cumin
¼ cup sesame paste ¼ teaspoon ground coriander
8 tablespoons extra virgin olive oil ½ teaspoon cayenne pepper
¼ cup freshly squeezed lemon juice ¼ to ½ cup cold water
(if needed)
2 tablespoons plus ½ teaspoon soy sauce
Place garlic and beans in food processor and
rough coarse grind food. While processor is on, pour in all liquid ingredients.
Stop machine and scrape down sides, and add in dry ingredients. Process food
until well incorporated and smooth in texture.
1 pt chicken livers
1/3 to 1/2 cup mayo
1/2 tsp garlic powder
2 hard boiled eggs
2 large scallions, chopped
salt
pepper
flour
Rinse livers and pat dry, roll in flour seasoned
with salt & pepper, fry in oil until just done. Cool some. Grind together
livers & eggs, add remaining ingredients, season to taste. Chill overnight.
Chicken Broccoli Braided Croissant
Preheat oven to 375 degrees.
1 pound finely chopped cooked chicken
1 teaspoon minced garlic (equivalent to one clove)
1 cup of mayonnaise
1 cup shredded cheddar cheese
1 cup chopped frozen broccoli
2 teaspoons of dried dill weed
Two Rolls of Pillsbury Crescent Rolls
mix all the ingredients until well incorporated. Lay out the Crescent Roll dough as pictured below. Mound the chicken mixture evenly along the center of the dough. Starting at the top of the loaf, lift opposing tips of dough and twist them together one turn and lay the end downward. Repeat down the length of the loaf.
Follow the baking directions on the Pillsbury Crescent Roll Tube.
1 (18.25 oz) package of yellow cake mix
1 (3.4 oz) package of instant lemon pudding
1 cup of water
1/3 cup vegetable oil
4 eggs
Preheat oven to 325 degrees, and grease and flour Bundt pan. In a large mixing bowl , mix all the ingredients (medium speed for 2 minutes, then medium high speed for 3 minutes. Spoon mixture into the prepared bundt pan until 2/3 full. It there is extra, make into 2 or 3 cupcakes. Bake 55 to 66 minutes or until toothpick inserted into the center comes out clean. Cool in pan for 10 minutes. Remove from pan and cool on rack completely before drizzing with lemon glaze.
Very Berry Lemon Cake
1 (18.25 oz) package of yellow cake mix
1 (8 oz) container of plain yogurt (I used lemon)
4 eggs
1 ½ cups fresh or frozen blueberries, rinsed and drained (I used wild
blueberries)
Preheat oven to 325 degrees, and grease and flour Bundt pan. In a large mixing bowl , mix all the ingredients except for the blueberries. Mix at medium speed for 2 minutes. Gently stir in blueberries. Spoon mixture into the prepared bundt pan until 2/3 full. Bake 45 to 55 minutes or until toothpick inserted into the center comes out clean. Cool in pan for 10 minutes. Remove from pan and cool on rack completely.
Lemon Glaze
2 cups sifted powdered sugar
1 tablespoon butter, softened
Juice of 1 to 2 lemons
Mix butter and sugar. Squeeze lemon juice into the mixture a ½ lemon at a time until smooth and to a consistency that leaves a raised trail when drizzled a spoonful over the glaze in the bowl. Drizzle liberally over completely cooled cake.
Two cans of Progresso Artichoke hearts (coarsely
chopped)
One small can of green chili peppers (finely minced)
Two cloves garlic (finely minced)
One cup of parmesan cheese (grated)
One cup of mayonnaise
Mix ingredients in an oven safe glass dish
Cook in a 325 degrees oven for 20 minutes or until the top is lightly browned.
Added on April 9, 2007