Armenian Eggplant (aubergine) Casserole

Total Time: 55 mins Preparation Time: 10 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 1 eggplant
• 4 tomatoes
• 1 green bell pepper, diced (i sometimes use 2 and add a yellow bell pepper)
• 1/4 cup olive oil
• 1 garlic clove, finely minced, to taste
• fresh ground black pepper
• 1 medium onion, sliced
• 1 1/2 teaspoons salt
• herbs, to taste (basil, chives, parsley, tarragon, oregano)
• sour cream, for garnish (don't forgo the garnish, it's what "makes" the dish!)

Recipe

• 1 preheat oven to 325 degrees f.
• 2 pare and dice eggplant.
• 3 heat oil in skillet, add onion, green pepper, and eggplant.
• 4 stir over low heat until eggplant is soft.
• 5 add tomatoes (may substitute canned italian solid pear shape tomatoes, drained), salt, and freshly ground pepper.
• 6 simmer a few minutes.
• 7 at this point you can add basil, chives, parsley, tarragon or oregano to taste.
• 8 turn into casserole dish and bake at 325 degrees f for 40 minutes.
• 9 casserole may be served hot or cold, with sour cream.

8 Vegetable Ragout

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 4
• 1 large sliced onion
• 1 large sliced carrot
• 2 minced garlic cloves
• 1 tablespoon vegetable oil
• 1 thickly sliced celery
• 2 cups sliced mushrooms
• 1 (19 ounce) can undrained italian stewed tomatoes
• 1/4 teaspoon pepper
• hot pepper sauce
• 1 (19 ounce) can romano beans or 1 (19 ounce) can kidney beans
• 1 cup corn kernel
• 1/4 cup chopped fresh parsley (optional)

Recipe

• 1 saute onion, carrot, garlic in vegetable for 5 minutes.
• 2 stir in celery and mushrooms and saute til soft.
• 3 add tomatoes, pepper, hot sauce and beans.
• 4 bring to a boil. cover and simmer, stirring often, about 20 minutes.
• 5 add corn and when hot again stir in parsley and serve.

7-layer Greek Dip

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 10
• 1 (8 ounce) cream cheese, softened
• 1 teaspoon greek seasoning
• 3 garlic cloves, pressed
• 2 teaspoons lemon juice
• 1 1/2 cups hummus
• 1 cup cucumber, seeded, diced
• 1 cup tomato, seeded diced
• 1/2 cup kalamata olive, chopped
• 3 green onions, chopped
• 1/2 cup feta cheese, crumbled
• 1/4 cup parsley, minced (fresh)

Recipe

• 1 with an electric mixer, combine the cream cheese, seasoning, garlic, and lemon juice until light and fluffy.
• 2 spread in the bottom of a pie plate or a small, shallow baking dish.
• 3 spread a layer of hummus.
• 4 in order, create layers by sprinkling the cucumbers, tomatoes, olives, onions, feta cheese, and parsley.
• 5 cover with plastic wrap and chill overnight.
• 6 serve with pita chips, fresh vegetables, and/or flatbread.

8 Vegetable Chicken And Dumplings, Slowcooked

Total Time: 4 hrs 20 mins Preparation Time: 20 mins Cook Time: 4 hrs

Ingredients

• Servings: 4
• 4 leaves kale, rinsed, stems removed, and chopped
• 1 small onion, finely diced
• 1/2 cup frozen corn
• 1/2 cup frozen peas
• 1/2 cup chopped carrot
• 2 yellow potatoes, scrubbed and chopped into small cubes
• 2 stalks celery, diced
• 2 garlic cloves, chopped
• 2 -3 chicken breasts, rinsed and defrosted
• 1 (10 1/2 ounce) can cream of celery soup
• 1 (10 1/2 ounce) can cream of chicken soup
• 2 cups chicken broth
• 1 tablespoon parsley
• 1 teaspoon black pepper
• 1 (15 ounce) can refrigerated biscuits

Recipe

• 1 place chicken breasts, whole, in slow cooker.
• 2 wash, chop, measure, and add vegetables to crock pot.
• 3 add liquids.
• 4 add water if necessary to raise liquid level above the protein or if desired.
• 5 set cooker to high on 5 hours or low 8 hours.
• 6 after 3 hours of cooking, open refrigerator biscuits. use half the package for low carb version (4 biscuits) or whole package for full version. cut uncooked dough into quarters. stir the pot well, shredding chicken if desired with fork before adding uncooked biscuit dough to surface. replace lid, cook for 45 minutes to 90 minutes depending on cooker. eat when dumplings are fully cooked and flaky. season to taste.

Arni Youvetsi (lamb And Orzo)

Total Time: 2 hrs 20 mins Preparation Time: 20 mins Cook Time: 2 hrs

Ingredients

• Servings: 8
• 5 -6 lbs leg of lamb (the weight is approximate)
• 2 tablespoons fresh lemon juice
• 1 teaspoon oregano
• 1/2 teaspoon dried thyme
• 1 cup red wine
• 1/2 cup olive oil
• 2 cups water
• 2 lbs fresh tomatoes, peeled, seeded and pureed
• 1 large onion, minced
• 4 garlic cloves, minced
• 1/4-1/2 teaspoon cinnamon (depending on preference)
• 1 lb orzo pasta
• freshly-grated parmesan cheese or kefalotiri

Recipe

• 1 preaheat oven to 375f (190c).
• 2 wash and pat dry the leg of lamb. in a large baking pan (if you have an earthenware casserole - even better!), rub lamb with the lemon juice and olive oil over. season generously with salt, pepper, oregano and thyme. pour in wine, water, tomato puree, minced onion, garlic and cinnamon around meat. give the sauce a stir and roast, turning meat over occasionally when you see a crust forming (to brown all sides) for 2 to 3 hours (note: greeks like their lamb well-done, if you prefer a shorter cooking time, cook to your personal preference).
• 3 in a large saucepan, bring plenty of water to the boil, salt generously and boil the orzo pasta for 8 minutes. remove and drain - retain a cup of the cooking water. add the pasta to the lamb casserole and give everything a stir to distribute orzo throughout the pan.
• 4 increase heat to 400f (200c) and continue to bake another 15-20 minutes, or until pasta is fully cooked and has absorbed most of the liquid in the pan (it should still be fairly 'juicy' - not dry). if the pasta is too dry, stir in enough of the pasta cooking water you've retained to keep it saucy.
• 5 have lots of freshly-grated parmesan or kefalotiri cheese to sprinkle over pasta at table.

Arizona Hobo Potatoes

Total Time: 55 mins Preparation Time: 10 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 4 medium potatoes
• 1 sweet onion
• 4 ounces butter
• salt, to taste
• pepper, to taste
• garlic, to taste

Recipe

• 1 grills vary widely, so you may need to experiment with the heat setting. for my propane grill, i use medium-high heat, or even high heat, high enough to sear/brown the meat dish when i throw them on the grill.).
• 2 wash potatoes and cut into slices 1/4 inch or so with skin intact.
• 3 slice onion into thin slices, then separate into rings.
• 4 on heavy duty aluminum foil, about 18" to 24" long, put in the center a layer of potatoes (leaving plenty of foil on each side and each end to fold and seal the packet).
• 5 follow with a layer of onion rings.
• 6 sprinkle with salt, pepper, and a hint of garlic (powder, or freshly minced).
• 7 repeat layers, dotting each second layer with butter.
• 8 wrap the foil securely around the layers. should make a packet about 15"-18" long and 10" wide.
• 9 put the foil package on the grill about 45 minutes to an hour before the intended serving time. (these can also be prepared as described, but placing the packet in a stainless steel skillet on the stove top. or in the oven. be creative!).
• 10 it’s okay if the bottom layer “caramelizes;â€? some will love those bottom pieces!

Angel Hair Alfredo

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 10 ounces angel hair pasta
• 3 cloves garlic, minced
• 2 tablespoons oil
• 2 tablespoons flour
• 1 tablespoon cornstarch
• 1/2 teaspoon garlic salt
• 1/4 teaspoon pepper
• 1/2 teaspoon basil
• 1 1/2 cups milk
• 4 ounces cream cheese, diced
• 1/4 cup parmesan cheese

Recipe

• 1 cook pasta according to directions.
• 2 in lg skillet, saute garlic in oil.
• 3 stir in flour, cornstarch, garlic salt, pepper and basil.
• 4 slowly add milk; bring to a boil.
• 5 cook and stir for 2 minutes.
• 6 reduce heat; stir in cream cheese and parmesan cheese.
• 7 stir until smooth.
• 8 add drained pasta, toss to coat.

Armenian Rice Pilaf With Mushrooms

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1/4 cup butter
• 1 medium onion, minced
• 1 cup mushroom, thickly sliced
• 1 small green pepper
• 1 medium tomato, peeled,seeded and chopped
• 1 clove garlic, crushed
• 1 cup basmati rice, uncooked
• 1/4 teaspoon turmeric or 1/4 teaspoon saffron
• 1 3/4 cups vegetable broth or 1 3/4 cups stock
• salt and pepper, to taste
• 2 tablespoons finely chopped parsley, , for garnish (optional)

Recipe

• 1 in a heavy saucepan or casserole, melt the butter over moderate heat.
• 2 add the onion, mushrooms and sliced green pepper and cook gently until they begin to soften.
• 3 stir in the tomato together with the garlic and cook for 2 minutes.
• 4 now add the rice and the turmeric or powdered saffron, and cook 2 minutes until grains are thoroughly coated with butter but not browned, stirring constantly.
• 5 pour in the broth (stock), sprinkle with salt and bring to a boil, stirring.
• 6 reduce the heat to low.
• 7 cover and simmer for approximately 20 minutes or until all the liquid has been absorbed and the rice is tender but still firm to the bite-- not mushy.
• 8 gently fluff the rice with a fork.
• 9 spoon onto a heated serving platter, being careful not to mash it, and sprinkle with chopped parsley.

Angel Hair In Light Herb Broth

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 20 asparagus spears
• 1 lb angel hair pasta
• 1 tablespoon cornstarch
• 1 (14 ounce) can chicken broth
• 1 teaspoon minced garlic clove
• 1/4 cup olive oil
• 4 ounces prosciutto, thinly sliced
• 6 ounces sun-dried tomatoes packed in oil, chopped
• 4 tablespoons basil, sliced
• 2 tablespoons parsley, chopped
• 1 tablespoon dill, chopped
• black pepper
• parmesan cheese

Recipe

• 1 blanch the asparagus in boiling water for 1 min, drain and cool.slice diagonally and put to one side.
• 2 blend the cornstarch with 1/4 cup of the chicken broth in a small bowl.
• 3 put the remaining broth in a saucepan and bring to the boil.whisk in the cornstarch mix and cook until thickened, stirring constantly and set aside.
• 4 in a large saucepan saute the garlic in olive oil. add the proscuitto, tomatoes, basil, parsley, dill, pepper and the asparagus. saute for 30 seconds and then stir in the thickened chicken broth. simmer for 1 minute.
• 5 serve over cooked angel hair pasta.
• 6 sprinkle with parmesan cheese.

Armenian Basterma (dried Cured Beef)

Total Time: 792 hrs Preparation Time: 72 hrs Cook Time: 720 hrs

Ingredients

• 1 slice beef (about 2 lbs.)
• 1/4 cup bagged granulated salt
• 3 tablespoons chaimen
• 2 tablespoons paprika
• 1/2 teaspoon red pepper (optional)
• 1/2 teaspoon salt
• 1/2 tablespoon black pepper
• 1/2 tablespoon kimion (cumin)
• 1/2 teaspoon allspice
• 3 -4 garlic cloves, crushed
• 1 cup water

Recipe

• 1 select very tender cut of beef from rib part, about one and a half inch thick, any length you desire (approx. 8").
• 2 insert heavy string through one end and make a loop.
• 3 rub meat with salt and let stand in refrigerator for 3 days placing a heavy item on top and turn once a day.
• 4 wash meat well with cold water and leave in clear water for one hour.
• 5 then drain and press between towels to remove moisture.
• 6 continue until meat is quite dry.
• 7 hang in cool airy place to dry about two weeks.
• 8 combine all above ingredients to make the chairnen.
• 9 add water a little at a time to make thick paste.
• 10 soak meat in it for 2 weeks.
• 11 hang in airy place for 2 more weeks.
• 12 may be used immediately, refrigerated, or frozen.
• 13 note: a cheese cloth casing may be used to slip meat into before hanging.

7-layer Dip

Total Time: 4 hrs Preparation Time: 4 hrs

Ingredients

• 1 (9 ounce) can bean dip
• 3 avocados, sliced, minced and sprinkled with lemon juice & garlic salt
• 3 tablespoons sour cream
• 3 tablespoons mayonnaise
• 1 (1 1/4 ounce) package taco seasoning mix
• 2 tomatoes, chopped
• 1 cup green onion, chopped
• 2 (3 7/8 ounce) cans black olives, sliced
• 1 (9 ounce) package cheddar cheese, and jalapeno dip

Recipe

• 1 spread bean dip over bottom of pan.
• 2 in a bowl, mix together sour cream, mayo and dry taco mix. spread over the top of the bean dip.
• 3 add to the top in layers: avocados, tomatoes, green onions and black olives.
• 4 put the cheddar and jalapeno dip into a large ziploc bag. cut one of the corners of the bag (large enough for the jalapeño pieces to pass through. squeeze the sauce out evenly across the top of layered dip.
• 5 can be made hot or cold.

Armenian Lentil Soup

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• 1 1/2 cups lentils
• 10 cups water
• 1/2 cup brown rice
• 1 cup diced onion
• 2 tablespoons lemon juice
• 2 tablespoons braggs liquid aminos (can use soy sauce instead, but braggs is healthier)
• 1 tablespoon onion powder
• 1 tablespoon salt (this is the amount the cookbook suggests, but i usually use about a 1/2 tbsp salt so you might want )
• 1 tablespoon chicken-flavored vegetarian seasoning (i use mckay's chicken seasoning which is like chicken bouillon but it's vegetarian and healthier)
• 1 teaspoon garlic powder
• 1 teaspoon dill weed
• 2 teaspoons cumin
• 1 cup frozen chopped spinach
• 15 ounces diced tomatoes
• ginger (optional, this is an option my family adds because we like a little ginger flavor)

Recipe

• 1 place all ingredients in kettle except spinach and tomatoes. bring to a boil, reduce heat, and simmer for 1 hour or until lentils are tender.
• 2 add spinach and simmer 1 minute. add tomatoes just before serving.
• 3 leftovers can easily be frozen for another meal. i usually just freeze the soup in a ziplock freezer bag. take it out the day before and put it in the fridge to thaw. then reheat over the stove in a pot.

Armenian Dinner Sandwich

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1 teaspoon oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 teaspoon paprika
• 3/4 teaspoon ground allspice
• 1/2 teaspoon salt and pepper
• 1 lb ground beef
• 1 (14 ounce) can tomatoes
• 2 ounces tomato paste
• 1 green pepper, chopped
• 1/2 cup fresh parsley, chopped
• 8 (8 inch) flour tortillas or 8 (8 inch) pita breads, warmed
• 1 cup cucumber, diced
• 1 cup feta cheese, crumbled

Recipe

• 1 in a nonstick skillet, heat oil over med-high heat; cook onion and garlic, stirring often, for 3 minutes.
• 2 add paprika, allspice, salt and pepper; cook, stirring, for 1 minute.
• 3 add beef; cook, breaking up meat, for 5 minutes or until no longer pink. drain off any fat.
• 4 add tomatoes and tomato paste, breaking up tomatoes with a fork; bring to boil.
• 5 reduce heat to medium.
• 6 add green pepper and parsley; cook, stirring often, for 10 to 15 minutes or until most of the liquid has evaporated.
• 7 divide beef mixture among tortillas; fold tortillas in half to form pockets.
• 8 sprinkle beef filling with cucumber, and feta cheese.

Arkansas Rice And Wild Duck

Total Time: 2 hrs 45 mins Preparation Time: 45 mins Cook Time: 2 hrs

Ingredients

• 1 wild duck that has been simmered in water or 1 chicken broth
• save broth
• 1 (7 1/4 ounce) package chicken flavor rice-a-roni
• 1/2 cup oleo
• 1 cup chopped onion
• 1 cup chopped celery
• 1 cup chopped bell pepper
• 1 (6 ounce) package long grain and wild rice blend
• salt
• 1 teaspoon black pepper
• 1/8 teaspoon instant minced garlic
• 4 tablespoons soy sauce
• 1 (6 ounce) can mushrooms and liquid
• 1 (10 3/4 ounce) can cream of mushroom soup

Recipe

• 1 brown rice-a-roni in oleo. add vegetables and saute 5 minutes more.
• 2 add long grain and wild rice plus broth flavor packets to rice-a-roni mixture.
• 3 stir well. add broth, about 6 cups. add water to this if needed.add all other ingredients except duck and mushroom soup. simmer 30 minutes.
• 4 test rice for doneness. add additional water if needed. mixture should be kept moist. fold in mushroom soup and boned duck (torn in small pieces).
• 5 don't over stir. serves 10. freezes well. (when heating frozen leftovers, keep covered).

Armenian Herb Marinade

Total Time: 6 hrs 10 mins Preparation Time: 10 mins Cook Time: 6 hrs

Ingredients

• Servings: 6
• 1/3 cup cooking oil or 1/3 cup olive oil
• 1/2 cup chopped onion
• 1/2 cup tomato juice
• 1/4 cup lemon juice
• 1/4 cup snipped parsley
• 1 teaspoon salt
• 1 teaspoon dried marjoram, crushed
• 1 teaspoon dried thyme, crushed
• 1/2 teaspoon pepper
• 1 clove garlic, minced

Recipe

• 1 combine all ingredients in a zip lock bag.
• 2 place lamb, lamb, beef, or chicken into bag, press out air& seal.
• 3 refrigerate 4 to 6 hours to overnight, turning bag occasionally.

Ang's Guacamole

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 2
• 2 avocados
• 1 teaspoon garlic powder
• 1 tomato
• 1 onion
• 4 garlic cloves
• 1 jalapeno pepper
• 1/4 lemon, sqeezed
• mayonnaise
• salt
• black pepper

Recipe

• 1 1. mash avocadoes with fork, or put in blender.
• 2 2. then add, onion, tomato, garlic, jalapeno, and juice of 1/4 of lemon.
• 3 3. add, garlic powder, salt and peppper, and mix together. serve with tortilla chips.

Arlene's Cafe Chicken Enchilada Soup

Total Time: 2 hrs Cook Time: 2 hrs

Ingredients

• Servings: 10
• minced garlic (in oil, up to 2 t.)
• 2 medium onions (diced)
• 20 ounces stewed tomatoes (two 10 oz cans)
• 20 ounces tomatoes and green chilies (two 10 oz cans)
• 20 ounces enchilada sauce (i used one 19 oz can)
• 1 tablespoon chili powder
• 2 teaspoons cumin
• salt and pepper (to taste)
• 1 cup queso quesadilla pasteurized cheese, grated (arlene used the nochebuena brand)
• 1 cup grated cheddar cheese
• 12 corn tortillas (cut in small pieces (12 to 15)
• 1/4 cup fresh cilantro (chopped)

Recipe

• 1 simmer chicken breasts gently in 2 1/2 quart water for about 1 hour, skimming off scum as it appears. let chicken cool in resulting broth, then debone and shred, setting it aside. reserve broth, strain, if desired.
• 2 in a large stock pot, combine reserved chicken stock, garlic, onion, stewed tomatoes, tomatoes with green chilies, enchilada sauce, chili powder, cumin, salt and pepper. bring to a boil; reduce heat. add shredded chicken, queso quesadilla cheese, cheddar cheese and tortilla pieces. reduce heat to low. simmer till cheese melts and tortillas soften. stir often to prevent cheese from sticking to bottom of pot.
• 3 when cheese has melted, add fresh cilantro and adust seasong. cool soup to room temperature cover and store in fridge overnight, letting flavors blend.
• 4 when ready to serve, bring to simmer over low heat, stirring often. serve with hot cornbread or hush puppies.

Arizona Sun-dried Tomato Chili

Total Time: 55 mins Preparation Time: 10 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 1 lb ground turkey
• 8 ounces mushrooms, sliced
• 2 (4 ounce) cans chopped green chilies
• 1 tablespoon garlic, chopped
• 12 ounces tomato paste
• 3 (15 ounce) cans great northern beans, drained and rinsed
• 7 ounces sun-dried tomatoes packed in oil, drained and coarsely chopped
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon cayenne pepper
• 1 teaspoon dried oregano
• 1 teaspoon paprika
• 3/4 teaspoon salt
• chopped fresh cilantro (to garnish)

Recipe

• 1 brown turkey, mushrooms, chilies and garlic in a large non-stick skillet over medium high heat for 10 minutes or until turkey is no longer pink, stirring occasionally.
• 2 in a large saucepan, add the tomato paste, beans 6 cups water, sun dried tomatoes and all spices.
• 3 add turkey to the saucepan and bring to boil.
• 4 reduce heat to medium and, simmer uncovered for 20 min stirring occasionally.
• 5 allow chili to stand 15 minutes before serving.

Arroz Blanco (mexican Style Rice)

Total Time: 1 hr 50 mins Preparation Time: 1 hr 30 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 cup raw rice
• 2 tablespoons lard or 3 tablespoons olive oil
• 1/2 onion, minced
• 2 garlic cloves, minced
• 1 celery, cut in half
• 1/2 large lime, juice only
• 2 cups chicken stock (home made is best)
• salt, to taste (optional)

Recipe

• 1 cover the rice in very hot water and set aside for 15 minutes.
• 2 drain the rice and rinse well with cold water.
• 3 drain thoroughly and spread out to dry on a towel or baking sheet where there is good ventilation.this is important as you will be frying the rice in the next step and it should not be wet.let it dry for about an hour.
• 4 heat the oil or lard in a medium sized pot over medium .when it is hot add the rice and stir for a minute or two.
• 5 add the onion and garlic and continue stirring ,lowering the heat a bit to medium low to keep everything from burning.keep stirring frequently.
• 6 after another couple of minutes when the onion looks translucent and the rice sounds like sand when stirred,add the celery,lime juice,and chicken stock.add a little salt,to taste,or,if your stock is well seasoned,you may wish to omit any extra salt.
• 7 bring to a boil.cover the pot and lower the heat to low.
• 8 cook about 20 m inutes,or until the rice is tender and all of the stock is absorbed.
• 9 discard the celery stalk before serving.

Arni Kleftiko (rebel Lamb)

Total Time: 3 hrs 15 mins Preparation Time: 15 mins Cook Time: 3 hrs

Ingredients

• Servings: 4
• 1 small leg of lamb, bone in, cut into serving pieces or 6 shoulder lamb chops
• 1 large onion, peeled and cut into quarters
• 2 tomatoes, peeled, seeded and diced or 1 lb good quality plum tomato, drained and diced
• 10 garlic cloves, peeled and left whole
• 1 1/2 tablespoons minced fresh oregano or 1 1/2 teaspoons dried oregano, crumbled
• 1 1/2 tablespoons minced fresh spearmint or 1 1/2 teaspoons dried spearmint, crumbled
• 5 medium size potatoes, peeled and quartered
• 8 ounces kefalotiri (pecorino or even parmesan can be subbed in a pinch) or 8 ounces kefalograviera cheese, cut into chunks of about 1 1/2 inches (pecorino or even parmesan can be subbed in a pinch)
• 1 large carrot, peeled and coarsely sliced
• 1 cup red wine
• 1/3 cup extra virgin olive oil
• salt & freshly ground black pepper

Recipe

• 1 preheat oven to 325°f.
• 2 in a large bowl, combine all ingredients together and toss well with scrupulously clean hands until everything is well-coated. season generously with pepper, but go a little easier on the salt than you normally would cause the cheese will also lend its salt to the finished dish.
• 3 if you have a large clay pot, like a bean pot, assemble the ingredients there, cover with lid, and proceed with recipe. if not, cut 6 large sheets of parchment, distribute the kleftiko mixture evenly amongst the 6 sheets, and wrap up envelope-style. you may need to double-wrap cause you don't want any of the lovely juices this recipe emits to get lost in drainage while braising. a large, covered casserole would work well, too. basically what you want to do is have as little liquid escape during cooking as possible.
• 4 braise, in the oven, for 3 to 3 1/2 hours. you want the meat to be falling off the bone. yes, the potatoes and carrot will be very soft and tender, but will be permeated with a deep-rich flavour. do not judge this dish by the cooking standards you are used to - remember its origins - the conditions these people lived under -- this is gourmet food created during a time of rebellion and should be enjoyed under its own standard.

9 Of Your 5-a-day Chilli

Total Time: 1 hr 40 mins Preparation Time: 20 mins Cook Time: 1 hr 20 mins

Ingredients

• Servings: 6
• 1/4 cup olive oil, cut into chunks (or chilli oil if you prefer)
• 1 pepper, red or yellow
• 2 tomatoes, quartered
• 2 medium onions, in large slices
• 2 carrots, peeled and cut into chunks
• 5 -6 garlic cloves
• 2 chili peppers, mild or medium (depending on your taste)
• 1/2 cup red lentil, washed
• 2 (8 ounce) cans stewed tomatoes
• 1 (15 ounce) can kidney beans, rinsed
• 1 lb ground beef (or vegetarian mince)
• 2 cups beef broth
• 2 tablespoons tomato paste
• 3 tablespoons chilli mixed spice (see below)
• 1 cup sweet corn, frozen
• 1 (8 ounce) box mushrooms, washed, stemmed and quartered
• salt and pepper

Recipe

• 1 heat oil in a heavy pan big enough to fit all of the ingredients.
• 2 add the fresh vegetables (pepper, onion, tomatoes, carrots, garlic, chilli). cover and sweat vegetables for 10 minutes.
• 3 in separate pan, brown the ground beef in a small amount of olive oil.
• 4 add chilli spice mix to vegetables and coat vegetables.
• 5 add mince, stewed tomatoes, lentils, broth, beans and tomato paste.
• 6 cover and let simmer for 1 hour, stirring occaisionally.
• 7 add the mushrooms and sweet corn and simmer an additional 20 minutes.
• 8 season with salt and pepper.
• 9 serve with pasta, rice or steak fries.
• 10 for chilli spice mix:.
• 11 4 tablespoons cumin seed, 2 tablespoon coriander seed, 1/2 tablespoon chilli powder, 1/2 tablespoon oregano, 2 tablespoon paprika, 7-10 black peppercorns, 1/2 tablespoon salt.
• 12 blend all ingredients in a coffee grinder or mortar and pestle. makes enough for several recipes. store in an airtight container.

8 Layer Dip

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• 250 g cream cheese (spreadable)
• 1/2 cup sour cream
• 2 tablespoons mayonnaise
• 1 teaspoon worcestershire sauce
• 1/2 teaspoon garlic salt
• 2 avocados, mashed
• 2 teaspoons lemon juice
• 1/2 teaspoon tabasco sauce
• 1/2 teaspoon garlic salt
• 250 g baby shrimp, drained
• 350 ml salsa
• 1 cup diced capsicum
• 1 cup chopped green onion
• 3 diced tomatoes
• 2 cups shredded cheddar cheese

Recipe

• 1 mix together cream cheese, sour cream, mayo, worcestershire sauce and garlic salt.
• 2 spoon onto serving platter, about 1 inch thick.
• 3 mix together avocado, lemon juice, tabasco and garlic salt.
• 4 spread over cream cheese.
• 5 sprinkle over baby shrimps, pour salsa all over this.
• 6 spread a layer of each remaining ingredient in order listed.
• 7 refrigerate for about an hour, then remove about half an hour before serving.
• 8 serve with thick corn chips and knives to spread.

7-up Lamb Roast With Glaze

Total Time: 2 hrs 15 mins Preparation Time: 15 mins Cook Time: 2 hrs

Ingredients

• Servings: 6
• 1 (3 -4 lb) boneless lamb loin
• 1 (12 ounce) can 7-up or 1 (12 ounce) can sprite or 1 (12 ounce) can ginger ale
• 1 red bell pepper, finely chopped
• 1 onion, finely chopped
• 1 tablespoon minced garlic
• 2 tablespoons soy sauce
• 1 tablespoon flour

Recipe

• 1 in a plastic cooking bag place flour and shake it around to coat the inside of the bag.
• 2 place the lamb loin in the bag.
• 3 in a large bowl, combine the 7-up, red pepper, onion, garlic and soy sauce.
• 4 pour this over the lamb loin.
• 5 seal the plastic bag and let marinate overnight.
• 6 turn the lamb roast once while in the plastic bag.
• 7 preheat oven to 325 degrees.
• 8 place the cooking bag in a large baking dish.
• 9 cut 6 (1-inch) slits into the top of the bag.
• 10 let roast for 1 hour 45 minutes to 2 hours or until lamb is done.
• 11 remove the lamb roast from the plastic cooking bag and set aside.
• 12 drain the vegetables away from the liquid. discard the vegetables.
• 13 in a large microwave-safe bowl, combine 2 tbsps wonder flour and 2 tbsps cold water. add 2 tbsps sweet and sour sauce;combine. add the cooking liquid from the lamb. microwave on high for 5 minutes or until mixture has thickened. (i serve with sweet and sour sauce only).
• 14 slice the lamb roast and serve with the glaze.

Armenian Chaimen - Spicy Rub For Beef Jerky Or Appetizer Spread

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 4
• 3 tablespoons tomato paste
• 2 -3 garlic cloves, mashed with salt
• 3 tablespoons red pepper paste
• 1 tablespoon dried fenugreek leaves
• 1 teaspoon cumin
• 5 -6 tablespoons extra virgin olive oil
• 2 -3 drops lemon juice
• 1 pinch black pepper

Recipe

• 1 place all the ingredients in bowl and mix well (the mixture is reached the consistency of paste). place in a jar. keep it in the refrigerator at least one day before serve.
• 2 serve with toasted pita bread or toasted bread wedges. garnish with parsley and lemon wedges.
• 3 note- fenugreek or commonly called helba can be found in middle eastern or indian shops.

Angel Hair Alfredo

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1 lb angel hair pasta
• 4 tablespoons butter
• 1 freshly minced garlic clove
• 4 tablespoons flour
• 1 cup whipping cream
• 1 1/2 cups whole milk
• 1 cup freshly grated parmesan cheese
• 2 teaspoons fresh lemon juice
• 1/4 teaspoon pepper
• 1 tablespoon dried parsley flakes or 4 tablespoons chopped fresh parsley
• 4 tablespoons parmesan cheese (to garnish)

Recipe

• 1 cook noodles al dente according to package. set aside and keep warm.
• 2 melt butter in a sauce pan. mince garlic into pan and saute over medium heat. add flour. cook 1-2 minutes, stirring constantly. whisk in milk and cream and slowly bring to a boil. reduce heat to low and add more milk if thinner consistancy is desired. add 1 cup of cheese, pepper and lemon juice.
• 3 pour sauce over warm noodles. garnish with a little more cheese and a sprinkle of parsley.

Angel Hair Pasta Delight

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 2 teaspoons olive oil
• 1 1/2 cups chopped vidalia onions or 1 1/2 cups other sweet onion
• 3 garlic cloves, minced
• 1/4 cup water
• 1 (10 ounce) package fresh spinach, chopped
• crushed red pepper flakes (optional)
• 2 cups chopped plum tomatoes
• 2 cups chopped cooked chicken breasts (about 1/2 pound)
• 1/4 cup chopped cooked bacon (about 2 slices)
• 3 tablespoons balsamic vinegar
• 4 cups cooked warm angel hair pasta
• 1/4 cup shredded asiago cheese, & more serving

Recipe

• 1 heat oil in a large nonstick skillet over medium-high heat.
• 2 add onion; sauté 2 minutes.
• 3 add garlic; sauté 1 minute.
• 4 add water, crushed red pepper & spinach; cover and cook 2 minutes or until spinach wilts.
• 5 stir in tomato, chicken, bacon, and vinegar; cook 1 minute or until thoroughly heated.
• 6 serve over pasta; sprinkle with cheese.

Ange's Pizza Sauce

Total Time: 25 mins Preparation Time: 5 mins Cook Time: 20 mins

Ingredients

• 250 g sun-dried tomatoes
• 1 teaspoon garlic
• 20 g fresh basil

Recipe

• 1 place all ingredients into a processor.
• 2 mix for a few minutes or until all ingredients are mixed.
• 3 pour into a container, or use straight away.

8 Hour Beef Roast

Total Time: 8 hrs 30 mins Preparation Time: 30 mins Cook Time: 8 hrs

Ingredients

• Servings: 8
• 1 (4 -5 lb) beef roast
• 2 (14 ounce) cans beef broth
• 1 tablespoon salt
• 1 tablespoon pepper
• 1 tablespoon basil
• 1 tablespoon garlic powder
• 1 tablespoon rosemary
• 1 tablespoon oregano
• 2 -3 bay leaves

Recipe

• 1 to prepare:.
• 2 brown the roast on all sides in a skillet. transfer the roast to a slow cooker. add the broth, salt, pepper, basil, garlic powder, rosemary, oregano and bay leaves to the slow cooker. add enough water to cover the roast.
• 3 cook, covered, on low for 8 to 10 hours. discard the bay leaves. remove the roast to a platter and shred if needed. serve the shredded beef on buns with pan juices for dipping. rump roast is preferred for this recipe.
• 4 serves: 10 - 12.

Armenian Bread Rounds - Bread Machine

Total Time: 2 hrs Preparation Time: 2 hrs

Ingredients

• 1/2 cup milk
• 1 1/2 cups whole wheat flour
• 1 1/2 cups bread flour
• 1 1/2 tablespoons salt
• 3/4 cup water
• 1 tablespoon honey
• 4 teaspoons yeast
• 3 garlic cloves, crushed
• 1/4 cup olive oil

Recipe

• 1 in small saucepan, scaled milk by heating it just to boiling point, and set aside to cool.
• 2 add ingredients (except for garlic and olive oil) in order required by your bread machine.
• 3 program machine for dough.
• 4 at end of rising cycle, turn the bread out onto a lightly floured surface. cover and let rest for 10 minutes.
• 5 in a small bowl, combine 1/4 cup olive oil with the crushed garlic. set aside.
• 6 divide dough into 2 pieces, and with a floured rolling pin, roll each into a 1-inch-thick round.
• 7 lightly oil a large baking sheet and arrange the rounds on the sheet.
• 8 brush liberally with some of the garlic oil.
• 9 bake the rounds in the lower third of preheated 375º oven for 15 minutes, or until golden.
• 10 serve warm.

Army Soup

Total Time: 1 hr 15 mins Preparation Time: 20 mins Cook Time: 55 mins

Ingredients

• Servings: 6
• 2 tablespoons olive oil
• 1 clove garlic, crushed
• 1/2 onion, finely diced
• 1/2 green capsicum, finely diced
• 2 tomatoes, chopped
• 500 g rump steak, cubed
• 5 large potatoes, cubed into medium sized chunks
• 3 carrots, sliced
• 1/2 japanese pumpkin, chopped into large chunks (or your favourite pumpkin)
• 2 tablespoons paprika
• salt and pepper
• 2 teaspoons beef stock powder
• 7 cups water
• 1/2 teaspoon powdered imitation saffron
• 1 bay leaf
• 1/4 cup dry sherry

Recipe

• 1 heat oil in a large pot.
• 2 saute onion, garlic, capsicum and tomato.
• 3 add beef and cook until browned.
• 4 add sherry and let it reduce a little and add some of the water to cover the beef.
• 5 let simmer for about 20 minutes.
• 6 a pressure cooker takes less time.
• 7 add rest of the ingredients and water and bring to the boil.
• 8 lower heat and simmer for a further 1 hour or until potato is soft and soup appears thickened.
• 9 if using a pressure cooker, follow steps 1 to 4 then follow step 7 and place lid on pressure cooker and time from when the pressure starts to build up and shake the cap for 12 minutes cooking time on medium heat.
• 10 sometimes when using a pressure cooker it becomes quite watery. if you like to thicken up the soup just use 1 tablespoon of corn flour mixed with a little water and stir into the soup until thickened.

Armenian Beef And Pepper Wraps

Total Time: 25 mins Preparation Time: 25 mins

Ingredients

• Servings: 4
• 1 teaspoon vegetable oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 teaspoon paprika
• 3/4 teaspoon ground allspice
• salt and pepper
• 1 lb lean ground beef
• 1 (14 ounce) can tomatoes
• 1/4 cup tomato paste
• 1 sweet green pepper, chopped
• 1/2 cup chopped fresh parsley
• 8 (8 inch) flour tortillas, warmed
• 1 cup diced cucumber
• 1 cup crumbled feta cheese
• 1/4 cup pickled hot peppers (optional)

Recipe

• 1 in nonstick skillet, heat oil over medium-high heat; cook onion and garlic, stirring often, for 3 minutes.
• 2 add paprika, allspice, salt and pepper; cook, stirring, for 1 minute.
• 3 add beef; cook, breaking up with spoon, until no longer pink, about 5 minutes.
• 4 drain off any fat.
• 5 add tomatoes and tomato paste, breaking up tomatoes with fork; bring to boil.
• 6 reduce heat to medium.
• 7 add green pepper and parsley; cook, stirring often, until most of the liquid is evaporated, 10 to 15 minutes.
• 8 divide beef mixture among tortillas; fold tortillas in half to form pockets.
• 9 sprinkle filling with cucumber, feta cheese, and pickled pepper (if using).
• 10 serve warm.

9 Can Turkey Chili

Total Time: 38 mins Preparation Time: 18 mins Cook Time: 20 mins

Ingredients

• Servings: 8
• 1 lb ground turkey (dark meat isn't as dry)
• 1/2 teaspoon garlic powder
• 1 teaspoon oil
• 1 large onion, chopped
• 1 large bell pepper, chopped (i usually use 2 cups of the frozen pre-cut chopped peppers, green, yellow and red)
• 2 (15 ounce) cans no-salt-added corn, drained
• 1 (15 ounce) can no-salt-added kidney beans
• 1 (15 ounce) can no-salt-added black beans
• 1 (15 ounce) can cannellini beans or 1 (15 ounce) can great northern beans or 1 (15 ounce) can other beans
• 3 (15 ounce) cans no-salt-added diced tomatoes
• 1 (15 ounce) can tomato sauce
• 2 teaspoons chili powder
• 2 teaspoons cinnamon
• 1 cup reduced-fat cheddar cheese, shredded

Recipe

• 1 brown the ground turkey. sprinkle the garlic powder on the turkey meat.
• 2 set aside.
• 3 open all the cans.
• 4 drain and rinse all the beans (this reduces their gas-inducing abilities).
• 5 in your largest pot, saute the chopped onions and peppers with the oil until the onions are clear.
• 6 dump all the cans of everything into the big pot.
• 7 cook over medium heat until hot -- stirring occasionally.
• 8 let simmer for at least 10 minutes.
• 9 add turkey meat and stir.
• 10 add chili powder and cinnamin (you can adjust to taste -- i put the spice jars on the table so people can add more).
• 11 serve hot with cheese and crackers and/or tortilla chips.

Armenian Stuffed Leg Of Lamb

Total Time: 1 hr 45 mins Preparation Time: 45 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 1 (5 -6 lb) leg of lamb, semiboned (shank bone left in,)
• 3 garlic cloves, cut into 12 slivers
• 2 tablespoons olive oil
• 1 1/2 tablespoons fresh lemon juice
• 2 teaspoons dried mint
• 2 teaspoons dried oregano
• 3/4 teaspoon salt
• fresh ground pepper
• 3 tablespoons unsalted butter
• 1 medium onion, chopped
• 1/4 cup minced celery
• 1 cup long-grain rice
• 3 tablespoons pine nuts
• 2 tablespoons chopped fresh parsley
• 2 cups chicken broth
• 3 tablespoons dried currants
• fresh ground pepper
• 1/4 teaspoon ground allspice
• 1/4 teaspoon cinnamon
• 1 1/2 cups water

Recipe

• 1 marinate lamb: remove fell (the thin outer membrane) and all but 1/8-inch layer fat from lamb. make 12 small incisions in outside surface and insert garlic slivers. combine oil, lemon juice, mint, oregano, salt, and pepper in small bowl. place lamb in glass dish and spread o il mixture evenly over inside and outside surfaces. let stand covered at room temperature 1-1/2 hours or refrigerate overnight. (if lamb is refrigerated, let warm to room temperature 1-1/2 hours before roasting.).
• 2 make stuffing about 1-1/2 hours before roasting lamb: melt butter in large saucepan over medium heat. add onion and celery; saute until tender but not browned, about 4 minutes. stir in rice, pine nuts and parsley. reduce heat to low and cook until rice turns opaque, 2-3 minutes. gradually stir in broth. stir in currants and pepper to taste. heat to boiling over high heat. reduce heat and simmer covered until liquid is absorbed. remove from heat and add allspice and cinnamon while fluffing rice with fork. let cool at room temperature about 1 hour.
• 3 heat oven to 475 degrees.
• 4 place lamb, fat side down, on work surface. spoon about 2 cups stuffing into pocket where bones were. press leg together and tie at 1-inch intervals with kitchen string. place lamb on rack in roasting pan. spoon remaining stuffing into small casserole and set aside.
• 5 roast lamb on rack in upper third of oven until browned, about 15 minutes. reduce heat to 350 degrees. carefully pour 1-1/2 cups water into pan. continue to roast, basting every 15 minutes, until meat thermometer inserted into thickest part of leg registers 145 degrees for medium-rare; it will take about 45 minutes. fifteen minutes before lamb is done, spoon 1-2 t. pan juices over stuffing in casserole and bake in oven until heated through. transfer lamb to carving board and let stand 15-20 minutes.
• 6 spoon fat from pan juices, then heat juices to boiling, scraping loose browned bits on bottom of pan. strain into sauceboat and season with pepper.
• 7 slice lamb 1/2-inch thick and serve with stuffing and pan juices.

Angel Dust (southwestern Spice Mix/rub)

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• 1/4 cup smoked paprika
• 2 tablespoons kosher salt, finely ground
• 1 tablespoon brown sugar
• 1 tablespoon mustard powder
• 1 tablespoon ground coriander
• 1 tablespoon dried mexican oregano
• 2 tablespoons dried chipotle powder
• 2 tablespoons ground cumin
• 1 tablespoon ground black pepper
• 2 tablespoons granulated garlic
• 1/2 tablespoon cayenne

Recipe

• 1 measure and mix together all spices. store in an airtight container.

8 Minute (french Style) Rissoto

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• 2 tablespoons olive oil
• 1 tablespoon butter
• 1/2 onion, you can use any onions you like (chopped small)
• 1 garlic clove (chopped)
• 1 cup arborio rice
• 1 teaspoon fresh thyme (chopped)
• 2 tablespoons wine
• 2 cups chicken stock

Recipe

• 1 sauté onions in butter and olive oil until soft, add garlic and rice. stir to coat rice and cook until milky in color, about 2 minutes. add thyme and stir inches add wine and stir. add chicken stock and stir. bring to a boil. turn down and simmer, covered, for 8 minutes. take off heat and set aside, without removing the lid, for 5 minutes. serve hot. you can add sautéed mushrooms on top of this rice for another twist and it's delicious.

Armadillo Eggs (stuffed Jalapenos)

Total Time: 1 hr 15 mins Preparation Time: 30 mins Cook Time: 45 mins

Ingredients

• 15 fresh jalapenos
• 1 (8 ounce) package cream cheese
• 2 tablespoons minced onions
• 1/4 teaspoon garlic salt
• thin sliced bacon

Recipe

• 1 slice jalapenos in half and clean out seeds (be sure to get them all or they will be hot).
• 2 mix cheese, onion and garlic salt together and spoon into jalapeno halves.
• 3 wrap each with 1/2 strip of bacon.
• 4 place on cookie rack placed over a cookie sheet to catch the drippings.
• 5 bake at 350 for about 45 minutes or until the bacon is crisp.
• 6 the thin bacon wraps easier.
• 7 i just tuck the ends under the bottom.
• 8 amazingly, these are not hot if you get all the seeds out.
• 9 there are never enough of them no matter how many i make because they are so popular.

Angel Hair Pasta And Lemon Parsley Sauce

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 2 lemons
• 3 garlic cloves, minced
• 3/4 cup minced fresh parsley
• 1 lb angel hair pasta
• 3 tablespoons olive oil
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 6 tablespoons grated parmesan cheese

Recipe

• 1 grate zest from lemons. in a small bowl combine lemon zest, garlic and parsley. set aside.
• 2 cook angel hair pasta.
• 3 meanwhile, in a large frying pan, warm oil over medium low heat. add gremolata, salt and pepper. cook 1 minute, being careful not to burn the garlic.
• 4 drain pasta and pour into pan. serve topped with parmesan.

Arrabbiata Sauce

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 1 teaspoon olive oil
• 1 cup onion, chopped
• 4 garlic cloves, minced
• 3/8 cup red wine
• 1 tablespoon sugar
• 1 tablespoon fresh basil, chopped
• 1 teaspoon crushed red pepper flakes
• 2 tablespoons tomato paste
• 1 tablespoon lemon juice
• 1/2 teaspoon italian seasoning
• 1/4 teaspoon ground black pepper
• 2 (14 1/2 ounce) cans peeled and diced tomatoes
• 2 tablespoons fresh parsley, chopped

Recipe

• 1 heat oil in a large skillet or saucepan over medium heat. saute onion and garlic in oil for 5 minutes.
• 2 stir in wine, sugar, basil, red pepper, tomato paste, lemon juice, italian seasoning, black pepper and tomatoes; bring to boil. reduce heat to medium and simmer uncovered about 15 minutes.
• 3 stir in parsley. ladle over the hot cooked pasta of your choice.

90-minute Lamb Side Ribs

Total Time: 1 hr 20 mins Preparation Time: 1 hr Cook Time: 20 mins

Ingredients

• Servings: 4
• 3 lbs lamb side ribs
• water
• 1 tablespoon lawry's seasoned salt (can use more or use salt)
• 1 teaspoon black pepper
• 2 teaspoons garlic powder
• barbecue sauce (use your own favorite)

Recipe

• 1 place the ribs in a large pot and cover with water (you may slice the slab in half if desired or leave in one piece).
• 2 add in seasoned salt, black pepper and garlic powder; bring to a boil and simmer for about 20-25 minutes or until the meat is tender but not falling off the bone; drain, then place the ribs on a large plate.
• 3 cover ribs loosely with foil and allow to cool for about 30 minutes or more.
• 4 at this point you may refrigerate for up to 24 hours or until ready to cook (if desired you may brush ribs with bbq sauce on both sides before refrigerating to increase the flavor).
• 5 heat grill to medium-high.
• 6 place the ribs on the grill and cook for about 10-15 minutes or until desired doneness, turning several times and brushing with barbecue sauce.
• 7 *note* for oven baking; heat oven to 400°f.
• 8 place the boiled ribs on a broiler rack on a baking sheet that has been lined with foil for easy clean-up.
• 9 brush both sides of the ribs with barbecue sauce.
• 10 bake until browned turning once (cooking time should be about 17-20 minutes or until desired doneness) you may brush with more sauce while baking if desired.

Armenian Lentil Patties

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• 1 1/2 cups lentils
• 1 cup onion, chopped
• 2 large garlic cloves, crushed
• 1 quart water
• 1 cup bulgur
• 1/4 cup fresh parsley, chopped
• 2 tablespoons oil
• 1 3/4 teaspoons salt
• 1 teaspoon paprika
• 1/4 teaspoon pepper
• 1 cup fresh parsley, minced
• 1 cup green onion, with tops minced

Recipe

• 1 in a covered pot, cook lentils, onion, and garlic in water about 25 minutes until lentils are tender.
• 2 add the next 5 ingredients and mix well; cover and simmer over low heat 2 minutes. cool to lukewarm.
• 3 add pepper and stir well.
• 4 divide mixture into 18 portions and shape into patties.
• 5 mix 1 cup parsley with green onions and roll patties in mixture.

90 Minute Wonder Or Less ( Barley And Mushroom Soup)

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 1 teaspoon olive oil
• 3 cups sliced mushrooms
• 1 cup chopped onion
• 1/2 cup chopped celery
• 1 teaspoon minced garlic (or more, your choice)
• 1/2 cup uncooked barley
• 3 cups vegetable broth
• 1 (15 1/2 ounce) can beans, drained

Recipe

• 1 heat oil in medium saucepan over medium heat, and stir in mushrooms, onion, celery, and garlic.
• 2 saute til tender.
• 3 mix barley and broth into saucepan.
• 4 bring to a boil, cover, and reduce heat.
• 5 simmer 45- 50 minutes, til barley is tender.
• 6 stir beans into barley mixture.
• 7 continue cooking about 5 minutes, til beans are heated.

Arroz A La Mexicana (mexican Rice)

Total Time: 16 mins Preparation Time: 1 min Cook Time: 15 mins

Ingredients

• Servings: 6
• 2 cups rice
• 1 large onion, chopped
• 2 garlic cloves, crushed
• 4 cups chicken stock or 4 cups beef stock
• 1 1/2 cups tomatoes, peeled, seeded, and chopped or 1 1/2 cups canned tomatoes
• 1/4 cup olive oil
• 1/2 cup green peas (frozen or fresh cooked)
• salt & freshly ground black pepper
• chili pepper, flowers (fresh, hot chili peppers, sliced from the tip to the stem into 4 or 5 sections and immersed in cold)
• fresh coriander or parsley sprig
• 1 large avocado, peeled and sliced

Recipe

• 1 puree the tomatoes, onion, garlic, and ½ cup (125 ml) of the stock in an electric blender or food processor.
• 2 heat the oil in a saucepan and sauté the rice until it turns golden.
• 3 add the tomato puree, remaining stock, and salt and pepper to taste.
• 4 bring to a boil, lower the heat to a simmer, and cover until almost all of the liquid has been absorbed (about 15 minutes).
• 5 mix in the peas and continue cooking until all the liquid has been absorbed.
• 6 garnish with the optional garnishes.

Aromatic Leg Of Lamb

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 3 lbs butterflied boneless leg of lamb (i prefer australian)
• 3 garlic cloves, cut in half and crushed with the side of chef's knife
• 2 teaspoons fennel seeds
• 2 teaspoons cumin seeds
• 2 teaspoons coriander seeds
• 1 tablespoon olive oil
• 1 1/2 teaspoons salt
• lemon wedge (optional)

Recipe

• 1 rub the lamb with the cut side of the garlic cloves.
• 2 discard garlic.
• 3 in a mortar with pestle, crush fennel, cumin, and coriander seeds.
• 4 (or, place seeds in a heavy weight plastic bag; use rolling pin to crush the seeds) in a small bowl combine crushed seeds with olive oil and salt using your hands rub the lamb with the crushed seed mixture place lamb on bbq over medium heat.
• 5 cook 15-20 minutes (for medium-rare) turning occasionally.
• 6 or cook until it reaches your preferred doneness.
• 7 thickness of butterflied lamb will vary throughout: cut off sections of lamb as they are cooked to your liking and keep warm.
• 8 if desired serve with lemon wedges.

Arrabbiata Pasta Sauce

Total Time: 1 hr 30 mins Preparation Time: 1 hr 30 mins

Ingredients

• 1/2 cup extra virgin olive oil
• 6 garlic cloves, crushed
• 4 (35 ounce) cans italian plum tomatoes
• 1 tablespoon salt
• 1 -1 1/2 teaspoon crushed red pepper flakes

Recipe

• 1 in 8-quart dutch oven, heat olive oil over medium heat until hot but not smoking.
• 2 add garlic and cook, stirring, for 2 minutes, do not brown.
• 3 stir in tomatoes with their juice, the salt and red pepper.
• 4 heat to boiling over high heat.
• 5 reduce heat to low and simmer, uncovered, for 50 minutes or until sauce thickens slightly, stirring occasionally and crushing tomatoes with the back of a spoon.
• 6 for a smooth traditional texture, press tomato mixture through a food mill into a large bowl.
• 7 or leave the sauce as is for a hearty and chunky texture.
• 8 serve with pasta, such as fusilli or penne.
• 9 cool sauce slightly then spoon into jars or freezer proof containers.
• 10 store in refrigerator for up to one week, or in the freezer for up to 2 months.
• 11 you can also can this for yourself or to give as a beautiful and tasty gift along with some dry pasta.

Arrabiata

Total Time: 35 mins Preparation Time: 5 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1/4 cup olive oil
• 3 cloves garlic, minced
• 2 cans italian-style stewed tomatoes
• 1 teaspoon crushed red pepper flakes
• 16 ounces penne pasta
• 1/4 cup parmesan cheese

Recipe

• 1 in skillet, saute garlic in olive oil until garlic is lightly browned.
• 2 add italian style stewed tomatoes and crushed red peppr.
• 3 simmer for approx 20 minutes on low.
• 4 cook pasta according to package directions.
• 5 when both arrabiata sauce and pasta are done, toss together.
• 6 toss in cheese while sauce is hot so it will melt.

Andy's Rice Parmesan

Total Time: 40 mins Preparation Time: 5 mins Cook Time: 35 mins

Ingredients

• 1 tablespoon olive oil
• 1/2 cup onion, chopped
• 1 garlic clove, minced
• 1 cup chicken broth
• 1 cup uncooked rice
• 1/2 cup dry wine
• 1/2 cup grated parmesan cheese

Recipe

• 1 in a skillet over medium heat, heat oil. add onion and garlic, saute for 8 minutes.
• 2 stir in chicken broth, rice and wine, and bring to boil. reduce heat to low, cover, and continue cooking for 20-25 minutes or until liquid is absorbed. transfer to serving bowl, and add cheese before serving.

Andy's Experimental Chili #001 (sep 2003)

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 1 lb lean ground beef
• 1 (8 ounce) can tomato sauce
• salt
• ground black pepper
• garlic powder
• onion powder
• celery salt
• 1/2 medium onion, chopped
• 1/4 teaspoon garlic powder
• 1/4 cup vegetable oil
• 1 (8 ounce) can tomato sauce
• 1 (14 1/2 ounce) can stewed tomatoes
• 1 1/2 tablespoons new mexico chile powder
• 1 teaspoon cumin
• 3 tablespoons chili powder, normal

Recipe

• 1 brown ground beef, add tomato sauce, salt, pepper, garlic powder, onion powder, and celery salt.
• 2 bring to simmer, and set aside.
• 3 saute onions in vegetable oil, season with garlic powder.
• 4 add meat sauce and remaining ingredients.
• 5 simmer uncovered over med-low heat for 30 minutes, stirring occasionally.

Aromatic Sticky Rice

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

Ingredients

• Servings: 2
• 225 g thai jasmine rice
• 425 ml water
• 1 stalk lemongrass, bruised
• 1 whole red chile
• 2 1/2 cm fresh gingerroot, peeled and bruised
• 1 clove garlic, peeled

Recipe

• 1 put all the ingredients into a large saucepan and let stand for five minutes.
• 2 cover the pan and bring to a boil, then reduce the heat and cook over a low heat for 10 minutes until the water is absorbed.
• 3 remove the pan from the heat and allow to stand covered for five further minutes.
• 4 remove the flavourings, if wished, and pile into a serving dish.
• 5 serve immediately, while very hot.

Andy's Garlic Bread

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 8
• 1/4 lb butter, room temperature
• 2 cloves garlic, minced
• 1 loaf french bread
• parsley flakes
• aluminum foil

Recipe

• 1 pre-heat oven to 350f (175c).
• 2 mince garlic and stir into butter.
• 3 slice bread into thick slices, about 3/4" (1. 5 cm).
• 4 spread one side of each slice with butter mixture, then sprinkle with parsley flakes.
• 5 re-arrange slices into loaf.
• 6 wrap with aluminum foil.
• 7 bake for 15-20 minutes.

7 Cheese Lasagna

Total Time: 2 hrs 50 mins Preparation Time: 45 mins Cook Time: 2 hrs 5 mins

Ingredients

• Servings: 10
• 4 cups ricotta cheese (2-16 oz containers)
• 2 cups monterey jack cheese (finely shredded)
• 2 cups romano cheese (finely shredded)
• 2 cups mozzarella cheese (finely shredded)
• 2 cups asiago cheese (finely shredded)
• 2 cups provolone cheese (finely shredded)
• 2 cups parmesan cheese (finely shredded)
• 1/4 cup parsley (finely chopped, preferably fresh but dried is fine)
• 48 ounces tomato sauce
• 2 (16 ounce) cans diced tomatoes
• 1 (8 ounce) can tomato paste
• 2 teaspoons oregano
• 2 bay leaves (you can substitute both oregano and bay leaf with 1.5 tsp of italian seasoning)
• 2 fresh garlic cloves (minced)
• 1 large onions (optional, minced finely, your choice) or 1 large yellow onion (optional, minced finely, your choice)
• 1 1/2 lbs italian sausage (or a mixture of the two if you want is fine) (optional) or 1 1/2 lbs ground beef (or a mixture of the two if you want is fine) (optional)
• 3 (16 ounce) packages no-boil lasagna noodles

Recipe

• 1 put all of sauce ingredients in a large sauce pan simmer over low heat. remove bay leaves if you use them.
• 2 combine meat and onions if you decide to use them in a skillet. brown, drain and rinse to remove any extra unwanted fats. completely cool sauce before you begin layering. (it may be easier to prepare sauce the day before, it can be made ahead and put in freezer if you want just remember to have ample time to let it thaw before use).
• 3 while sauce is cooling mix dry cheeses together in large bowl, mix well and then reserve approximately 1 cup for topping. then add in ricotta and parsley, blend together till well blended.
• 4 preheat oven to 400°f.
• 5 spray a large roasting pan with non stick cooking spray.
• 6 begin layering ingredients. first layer is cheese, then sauce, and then noodles, continue to repeat all the way through i have found through the years of making this dish it is easier to layer the cheese by hand. the last layer is sauce. sprinkle reserved cheese over top.
• 7 reduce heat to 350°f and cook for 1.5 hours or until noodles are done.

Armadillo Willy's Rib Rub

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• 1/4 cup brown sugar
• 1/4 cup salt
• 1/4 cup paprika (i like to use smoked paprika since i can't get the smokey flavor the restaurant does0)
• 1 tablespoon ground black pepper
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1/2 tablespoon cayenne pepper
• 1/2 teaspoon crushed fennel seed
• 1/2 teaspoon ground coriander

Recipe

• 1 air-dry the brown sugar on a cookie sheet for a few hours, or dry in a warm oven. (you can skip this step with no detrimental effects.).
• 2 place the dried sugar in a ziploc bag and break it up using a rolling pin until granulated.
• 3 stir all ingredients in a mixing bowl, then run through a sifter several times.
• 4 rub generously on spareribs or baby backs.

Arroz Blanco (mexican Rice)

Total Time: 55 mins Preparation Time: 20 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 2 tablespoons corn oil
• 1 onion, finely chopped
• 1 garlic clove, crushed
• 1 green chili, deseeded and chopped
• 175 g long grain rice
• 475 ml chicken stock
• 2 teaspoons salt

Recipe

• 1 preheat oven to 180c / 350f/ gas 4.
• 2 heat oil in a pan and cook the onion, garlic and chilli until slightly browned.
• 3 add rice, stir well to ensure each grain is coated in oil (this will ensure the grains don't stick together when cooked), brown the rice slightly.
• 4 when the rice is browned add stock and salt and bring to the boil.
• 5 put into a flameproof casserole dish.
• 6 cook in oven for 30 - 35 minutes.
• 7 stir with a fork to separate grains and serve.

Arroz - Mexican Rice

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 1 cup jasmine rice
• 2 -3 cups water
• 3 tablespoons knorr tomato bouillon with chicken flavor cube
• 2 tablespoons oil
• 2 small tomatoes, chopped
• 1/4 small onion, finely chopped
• 2 large garlic cloves, minced

Recipe

• 1 place the entire amount of oil in a non-stick skillet and let it heat on medium flame.
• 2 once hot stir in the rice and brown to your liking. continue to stir so that the rice does not toast more on one side than the other.
• 3 once the rice is toasted enough drop in the chopped tomatoes, water, onions, consome de tomate / caldo de tomate.
• 4 stir all.
• 5 increase heat and let boil for about 3 to 5 minutes.
• 6 add more water if rice is not cooking enough.
• 7 decrease heat.
• 8 cover and keep cooking until there is no water (about 10 or so minutes).
• 9 most important - do not stir or it will not come out right.

Angel Dust Cajun Seasoning

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• 3 tablespoons hungarian paprika
• 1 1/2 teaspoons spanish paprika
• 5 teaspoons salt
• 1 1/4 teaspoons dried thyme leaves
• 1 1/4 teaspoons dried oregano
• 1 teaspoon pepper
• 1/2 teaspoon dried basil
• 1/2 teaspoon cayenne pepper
• 1/4 teaspoon fresh ground black pepper
• 1/8 teaspoon garlic powder
• 1/8 teaspoon onion powder

Recipe

• 1 combine all ingredients in a small bowl until thoroughly mixed.
• 2 store in an airtight container. the spice mix keeps its best flavor for about two months.

Andros Island Shrimp Baked In Tomato Sauce W/ Feta

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1/4 cup olive oil
• 1/2 cup finely chopped onion
• 1 teaspoon aleppo pepper or 1/2 teaspoon crushed red pepper flakes
• 4 garlic cloves, minced
• 1 1/2 lbs medium shrimp, peeled and deveined, tails left on
• 1/2 cup finely diced tomato, drained in a colander for 5 minutes
• 2/3 cup coarsely grated hard feta cheese (see note)
• 1/2 cup cream (optional)
• 1/4 cup chopped fresh parsley
• lemon juice
• salt, to taste

Recipe

• 1 preheat the oven to 400 degrees f.
• 2 in a large skillet, heat oil and sauté onion over medium heat for 5 minutes.
• 3 add aleppo or pepper flakes and garlic and sauté for 30 seconds.
• 4 add shrimp and sauté for 2 minutes.
• 5 add tomato and salt (to taste) and cook for 2 minutes, or until sauce begins to thicken.
• 6 transfer to a baking dish or four individual gratin dishes.
• 7 bake for 10 minutes, or until the sauce is bubbly.
• 8 sprinkle with the cheese and bake for 2 to 3 minutes more.
• 9 sprinkle with the parsley and fresh lemon juice and serve.

Arizona Chili

Total Time: 2 hrs 20 mins Preparation Time: 20 mins Cook Time: 2 hrs

Ingredients

• 2 lbs ground beef
• 1 lb stew meat, chopped in bite size pieces
• 1 diced red onion
• 1 diced green pepper
• 5 garlic cloves
• 2 (26 ounce) cans kidney beans, not drained
• 1 (26 ounce) can tomatoes
• 1 jalapeno pepper, chopped
• 1/2 cup chopped cilantro
• 1 tablespoon cumin
• 1 teaspoon black pepper
• 2 tablespoons chili powder
• 1 tablespoon oregano
• 1 tablespoon salt
• 1 (7 ounce) can green chilies
• grated cheese, for topping
• flour tortilla, for lining bowls when serving

Recipe

• 1 brown the beef and stew meat.
• 2 after brown add the onion & pepper and garlic and saute.
• 3 skim off fat.
• 4 add the rest of ingredients and simmer a couple of hours.
• 5 i make it in the crock pot when i can.
• 6 when done line a bowl with a tortilla and top with grated cheese and onion.

7 Layer Bean Dip

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 6
• 1 (16 ounce) can spicy refried beans
• 1/2 cup prepared salsa
• 1/2 cup sour cream
• 2 ripe avocados
• 2 teaspoons lime juice
• 1/4 teaspoon cumin
• 1/4 teaspoon garlic powder
• 1 lb grated cheddar cheese
• 1/4 dice green onion
• 1/3 cup sliced black olives

Recipe

• 1 in 13x9-inch baking dish spread even layer of refried beans.
• 2 spread salsa over beans.
• 3 carefully spread sour cream over salsa.
• 4 in mixing bowl combine avocado, lime juice, cumin, and garlic powder. combine until smooth.
• 5 spread avocado mixture over sour cream.
• 6 top avocado with an even layer of grated cheddar cheese.
• 7 sprinkle with sliced green onion.
• 8 finally top with sliced black olives.
• 9 serve with your fritos scoops or your favorite tortilla chips.

Andy's Prime Sauce For A Crowd

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 300
• 3 (114 ounce) cans ketchup (heinz ketchup preferred)
• 1 quart vinegar (heinz preferred)
• 1 cup worcestershire sauce (lea and perrins brand preferred)
• 1 cup granulated sugar
• 1 tablespoon dried oregano
• 1 tablespoon dried rosemary
• 1 tablespoon dried thyme
• 2 tablespoons liquid smoke
• 1 teaspoon garlic powder
• 1 teaspoon ground cayenne pepper
• 3 bay leaves

Recipe

• 1 heat in a large kettle over medium heat until simmering and all ingredients are fully incorporated.
• 2 use to garnish marinated, grilled skirt steak.

Andy's Barbeque Lamb

Total Time: 15 hrs Preparation Time: 9 hrs Cook Time: 6 hrs

Ingredients

• Servings: 18
• 10 lbs lamb shoulder
• 1 tablespoon ground black pepper
• 1 teaspoon ground cayenne pepper
• 1 (18 ounce) bottle barbecue sauce
• 2 yellow onions, quartered
• 1/4 cup worcestershire sauce
• 8 garlic cloves, halved
• 2 cups burgundy wine
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon ground cayenne pepper

Recipe

• 1 thoroughly rub lamb shoulder roast with black pepper, cayenne pepper and barbecue sauce. place on a medium baking sheet. chill uncovered in the refrigerator 8 hours, or overnight.
• 2 preheat an outdoor smoker to a temperature of 225°f (110°c) to 300°f (150°c).
• 3 place onions, worcestershire sauce, garlic, burgundy wine, black pepper and cayenne pepper in the water pan of the smoker. cover with enough water to make approximately a gallon of liquid in the pan. place pan in the smoker.
• 4 center lamb over water pan in the prepared smoker. smoke 6 hours, or until the internal temperature of the lamb has reached 165°f (75°c).

Arizona Postcard Chili

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

• Servings: 8
• 2 lbs ground chuck
• 1 cup chopped onion
• 1 garlic clove, minced
• 1 1/2 teaspoons salt
• 1 teaspoon paprika
• 1 teaspoon oregano
• 3/8 cup chili powder
• 1 (15 ounce) can tomato sauce
• 2 cups water
• 1 (16 ounce) can ranch-style pinto beans or 1 (16 ounce) can kidney beans

Recipe

• 1 brown meat with onion, garlic and seasonings. add remaining ingredients and simmer for at least one hour. serves 8.