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Greek Pan Seared Lamb Chops
These Pan Seared Lamb Chops take less than 10 minutes on your stove! You can happily stop there, but the Feta Mint Sauce and freshly toasted flatbread take this lamb chop recipe over the top.
https://www.themediterraneandish.com/wp-content/uploads/2024/03/Lamb-16.jpg
Ingredients
People often think of lamb as a weekend-only treat and though I love a big, slow-roasted leg of lamb or parchment-wrapped lamb for a special occasion, lamb doesn’t get enough credit for being the quick-cooking, full-flavor, weeknight-friendly meat that it is. You just need the right cut!
Slender lamb chops cook quickly in a hot pan, becoming juicy and tender in minutes. Fresh herbs, garlic, and lemon in this pan seared lamb chops recipe give the meat an aromatic quality. I serve everything family-style for a casual, communal spirit. While you can pick your own sides, I love the combination of a refreshing refreshing Feta Mint sauce included in this recipe.
Dressing up store-bought or homemade Pita Bread with aromatic za’atar and a quick toast in your oven means a full meal is on your table in 30 minutes or less.
Directions
Notes
Prep Time:Cook Time:
Total Time:
Number of Servings: 5
Yield:
Style: European, Greek
Date Squares
Delicious date squares with a chewy oatmeal crust.
Ingredients
1 ½ cups sifted pastry flour
1 ? cups packed brown sugar, divided
¾ teaspoon baking soda
¼ teaspoon salt
¾ cup butter, softened
¾ pound pitted dates, diced
1 cup water
1 teaspoon lemon juice
Directions
Combine oats, pastry flour, 1 cup brown sugar, baking soda, and salt in a large bowl. Mix in butter until crumbly. Press half of the mixture into the bottom of a 9-inch square baking pan.
Combine dates, water, and remaining 1/3 cup brown sugar in a small saucepan over medium heat. Bring to a boil, and cook until thickened. Stir in lemon juice, and remove from heat. Spread the filling over the base, and spread the remaining crumb mixture on top.
Bake in the preheated oven until the top is lightly toasted, 20 to 25 minutes. Cool before cutting into 12 squares.
Cook Time: 25 minutes
Total Time: 50 minutes
Number of Servings: 12
Yield: 12 Squares
Style: Australian and New Zealander
Original Fantasy Fudge Recipe Fudge
I got this recipe off a Kraft Jet Puff Marshmallow Creme jar.
I make this fudge this time of year..
Ingredients
INGREDIENTS
3 cups sugar
3/4 cup butter or margarine
2/3 cup evaporated milk
2 cups semi chocolate chips (I used Tollhouse)
1 jar of marshmallow crème, Kraft jet puffed 7 oz. jar
1 tsp. vanilla
Directions
Grease a 9 X 13 ” pan. Alternative and much easier is to line a 9 X 13? pan with parchment paper, this allows a much quicker release and clean up.
In a medium pot, mix sugar, butter and milk. Bring the mixture to a boil using medium heat, stirring constantly so the sugar dissolves and the mixture does not burn on the bottom of the pot.
Remove the thickened mixture from the heat and add chocolate chips. Stir in the chocolate chips, add marshmallow crème and vanilla.
Pour into the prepared pan to cool.
For those who like nuts, this is a recipe which can easily be adjusted to 1/2 and 1/2 by using two smaller pans. After transferring 1/2 of the Fantasy Fudge mixture to one pan, add nuts to the remaining mixture and pour into a second prepared pan.
Cook Time: 30 minutes
Total Time: 30 minutes
Number of Servings: 12
Yield: size of fudge pieces will depend on big you cut them.
Style: American
MOJITO CUBANO
This is one of the most consumed drinks by tourism in Cuba, and obvious by the Cubans, a rich cocktail prepared with rum, and a lot of Cuban flavor I hope you enjoy it
Ingredients
It is necessary to look for mint leaves luckily now we find them in any supermarket in the refrigerated section. There is no mojito without mint. The lime is also very important, and can not be substituted for lemon since it would completely change the flavor. Water with gas or soda and sugar are the last ingredients that we will need.
And here with the recipe
Ingredients for the Cuban mojito: After looking for the good Ron, then we are looking for the mint twigs, luckily in Cuba they are in the portals, either in avandonados places, because it is a wild plant, but I think that in your country you can find it in any market. Are needed
1. 2 sprigs of mint or peppermint,
the second is the zucar, in Cuba the brown sugar is used a lot, really, it is advisable to do this with white sugar, it is softer
2. teaspoons of sugar (to consumer taste, but only two are recommended)
3. The juice of 1 lime
4. 45 ml (more or less) of white Ron
5. A bit of crushed or crushed ice
6. Soda or sparkling water to fill 2/3 of the glass
Directions
Cut the limes in half. We are going to use the juice of one lime per drink. We squeeze the limes in a glass.
We add 2 teaspoons of sugar and mix well.
Add the 2 sprigs of mint in the glass, whole, it has to be with stem and everything and gently squeeze the branches with a spoon, enough to release the essential oils of the mint. Be careful not to break the leaves.
insert the crushed ice into the glass halfway up or down.
We add the soda to fill about 2/3 of the glass.
It's time to pour the rum. We start with the amount marked and we try and increase depending on how strong we like the mojito.
Mix everything well and decorate with mint leaves. It can be taken with a straw if you like.
I hope you enjoy it as much as we Cubans do, delicious cocktail for the delights of your palate
Notes
Cook Time: 11 minutes
Total Time: 30 minutes
Number of Servings: 1
Yield: These ingredients are for a glass of mojito.
Style: Latin American
Festive Cranberry Punch
You can also take some of the juice and make it into an ice ring and place it in the punch.
Ingredients
1 64-ounce bottle Ocean Spray® Cranberry Juice Cocktail or Ocean Spray® 100% Juice Cranberry Juice Blend
1 cup orange juice
2 cups lemon-lime soda or club soda
Orange and lime slices or ice ring, garnish
Directions
Combine cranberry juice cocktail and orange juice in a large punch bowl. Gently stir in soda just before serving. Garnish with orange and lime slices.
Cook Time: 5 minutes
Total Time: 5 minutes
Number of Servings: 15
Yield: Makes about 15-6oz. servings
Style: American
Homemade Cranberry Relish Had to redo recipe cause I couldn't post my recent photo of the original
I make this relish every Holiday season
NOTE: May also be prepared in a food grinder.can be frozen up to two months.
Ingredients
1 12-ounce package Ocean Spray Fresh Cranberries,rinsed and drained
3/4-1 cup sugar
Directions
Place half the cranberries and half the orange slices in food processor container. Process until mixture is evenly chopped. Transfer to a bowl. Repeat with remaining cranberries and orange slices. Stir in sugar. Store in refrigerator or freezer.
Makes about 3 cups.
Cook Time:
Total Time: 30 minutes
Number of Servings: 8
Yield: Makes 3 cups
Style: American
Cranberry Relish
I make this relish homemade during Thanksgiving and Christmas Holiday season.
Ingredients
1 unpeeled orange, cut into eighths and seeded
1 12-ounce package Ocean Spray® Fresh or Frozen Cranberries, rinsed and drained
3/4-1 cup sugar
Directions
Place half the cranberries and half the orange slices in food processor container. Process until mixture is evenly chopped. Transfer to a bowl. Repeat with remaining cranberries and orange slices. Stir in sugar. Store in refrigerator or freezer.
Notes
Per Serving: (1/4 cup) Cal. 67 (3% DV), Fat Cal. 0, Pro. 0g (0% DV), Carb. 17g (5% DV), Fat 0g (0% DV), Chol. 0mg (0% DV), Sod. 0mg (0% DV), Vit. A 4RE (0% DV), Vit. C 10mg (16% DV), Vit. E 0mg (0% DV), Calcium 6mg (0% DV), Folate 4Ug (0% DV), Zinc 0mg (0% DV), Pot. 40mg (1% DV), Dietary Exchange: Fruit 1
Cook Time:
Total Time: 5 minutes
Number of Servings: 8
Yield: About 3 cups/servings about 1/4 cup each
Style: American
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