4 Chicken legs
200 grams of Cream
2 sweet Turkish Red peppers
2 slices (about 30 grams) of Bacon, chopped
Heat oil in pan. Season the chicken with salt and garlic. Brown chicken in pan. Throw in bacon and peppers. Then pour in the cream. Stir. Sprinkle paprika over the chicken, and cover with the lid. Cook for about 30 minutes. Serve over noodles or rice.
2 teaspoon Oil
1 small Onion, chopped (about 1 Cup)
1 green Bell Pepper, seeded, chopped
4 garlic cloves, crushed
1 spicey chili pepper, diced (remove seeds to make less spicey)
1/2 teaspoon ground Cumin
3 Plum Tomatos, chopped
19 Ounce can of Garbanzo Beans, drained and rinsed
a dash of Parpika
Directions: In a medium-sized pot, heat oil over medium-high heat. Add onions and cook until soft, stiring frequently. Add bell pepper, chili, garlic, and ground cumin. Cook until soft, about 3-5 minutes. Add tomatos and garbanzo beans and bring to a simmer. Cook tomatos until they break down into a sauce. Reduce heat, but maintina simmer, about 10 minutes.
Season with salt and pepper to taste. Individually crack each egg and drop onto a part of the stewâ€“DONâ€™T break the yolks!! Cover and cook over medium heat until the eggs are cooked, about 5-7 minutes. Sprinkle eag egg with paprika.
Transfer one egg to each plate and extra stew. Serve Immediatley. Goes well over rice.
Serves 4 people.
In a large skillet, brown ground beef, drain excess fat. Add oil, onion and celery. Cook until onions are tender. Stir in remaining ingredients except beans. Simmer covered, 30 to 45 minutes. Stir in beans; heat through. Garnish with shredded cheddar cheese, if desired. Serve with white rice.
Makes 6 servings
Baked Potato Chowder
4 baking Potatoes
2/3 Cup of Butter
2/3 Cup of Flour
3 Cups of Milk
3/4 teaspoon Salt
1/2 teaspoon Pepper
2 Green Onions, chopped
12 slices of bacon, cooked and crumbled
1 1/4 Cup shredded Cheddar Cheese
200 grams of Sour Cream
Preheat oven to 200°C (417°F). Wash potatoes and prick them with a fork. Place in oven on a rack (do not wrap in aluminum foil or it will take longer). Bake for 1 hour. OR Boil the potatoes in water enough to cover them for 20-30 minutes or until cooked through (this works better with smaller potatoes). Remove from water, let cool and peel.
Depending on how you cooked the potatoes, either cut the baked potatoes in half and scoop out the pulp into a bowl and set aside. Or, roughly mash the peeled potatoes with a fork in a bowl and set aside.
Melt butter in a large pot over low heat, add flour until smooth, cook 1 minute, stirring constantly. Add milk gradually stirring. Cook until mixture starts to boil. Add potato, all but 1 tablespoon of green onion, all but 1/4 cup of bacon, all but 1/8 cup of cheese, and all but 1 tablespoon of sour cream. Mix well. Serve in 1 large bowl or in multiple bowl (feeds about 4-6 people). Garnish with the remaining cheese, sour cream, bacon, and green onions.
4 Tomatoes, sliced
Salt to taste
Pepper to taste
1 Tablespoon of dry Dill
3-5 Tablespoons of Red Wine Vinegar
1 Tablespoon of Hazelnut Oil
In a large bowl mix all ingredients together in the order listed above, mixing each time in between with a fork. Make sure to prick the tomatoes with the fork to help the flavors enter the Tomatoes better.
3 Lbs Beef, the high rib section (should have some visible fat on it)
1 onion with peel, halved
1 carrot with peel, ends cut off, cut into large chuncks
2 tsp Salt
1 tsp Pepper
1 Bay Leaf
1 Cellery stalk, chopped
1 Carrot, chopped
1 onion, chopped
2 medium/large Potatoes, with peel, chopped
In a pressure cooker place the meat inside and cover completely with water–make sure there is at least 5 inches left in your pressure cooker above the water or the stew will over flow. Do Not pre cut the meat! Add the halved onion with peel and the chopped carrot with peel, salt, pepper, and the Bay leaf. Cook on high.
Once the pressure cooker is cooking at full speed, cook for 40 minutes. Once 40 minutes are up, remove from heat and let the pressure cooker release it’s pressure.
When safe to open, remove the meat and place on a plate to let cool. With a straining spoon remove the onion with peel, the carrot peices, and the bay leaf and discard.
Add all other ingredients to the remaining broth in the pressure cooker, and bring to boil, uncovered, until the vegetables are cooked to desired doneness.
In the meanwhile, cut beef into large chuncks. When the vegetables are completely cooked, add the meat and cook for about 3-4 minutes until heated through.
Add any desired salt at this time if the stew is not salty enough. Remove 4 chuncks of potato and put in blender with 4 Tbs of broth. Blend and then put back into stew. This will give they stew more consitancy instead of being so soupy and so that you don’t have to add flour or cornstarch.