Main Dishes Recipes (39)

You can do this step the night before!
Transfer the dried chickpeas to a large bowl and cover them with cold water. Leave them to soak for at least 8 hours or overnight (up to 24 hours). Then drain and rinse them well.
In a food processor, roughly chop the onion and garlic.
Add the chickpeas and pulse into a crumb consistency before adding the cilantro and parsley and pulse a few more times into a homogenous mix.
Be careful not to over-process it into a paste. There should be some texture.
Transfer the falafel dough back to the large bowl and combine with the falafel spice and salt, mixing with a spoon.
When you're ready to cook the falafel, add the baking powder and mix. Cover and chill the bowl in the refrigerator for 30 minutes (an hour if you have the time) before frying.
To form the falafel, you can use a specific falafel scoop or a spoon (and hand-shape them into balls or slightly flattened disks). Be gentle, so they stay fluffy.
I like to use about 1 ½-2 tablespoons of mixture per falafel, but you can adjust the size to preference, like making large falafel burger patties (and the cooking time, accordingly).
Once you've formed your falafel balls, proceed with the cooking method of your choice.

Deep Fried
In a large, heavy-based skillet, add 1 ½-2 inches of oil (you need enough to cover the falafels) and heat over high heat until it gently bubbles).
Heating the oil to 350°F/180°C is best. To test if the oil is hot enough without a thermometer, drop a small amount of the falafel dough. It should sizzle immediately and brown within a minute.
Carefully lower 5-6 balls/patties into the oil (cook in batches to avoid overcrowding the pan). Cook them for 3-4 minutes, flipping and continuing to cook until golden brown all over.
Use a slotted spoon to remove them from the oil onto a layer of paper towels to drain.

1-You buy a quarter kilo of and quarter kilo molokhia ready-made and refrigerated from the supermarket
2-you put cut okra in the boiling soup 2 cup
3-you put cut molokhia in another boiling soup 2 cup.
4-After cooking for twelve minutes for each of them in a separate bowl, they are ready at the last step
5-In a separate saucepan, put a spoonful of olive oil, then the three mashed garlic cloves, and stir until golden, and do not leave too much on the fire, only two and a half minutes on low heat.
6 -Divide the contents of the bowl of garlic equally over the molokhia and okra, and season with salt and black pepper, according to the taste of each individual.

Slice 2 onions and put in bottom of crockpot..(no liquid at all needed)
then add pork butt
then add apricot jam on top with jalapeño peppers

cook 2 hrs. on high 6 hours on low in crockpot

Directions:
1. Cook cabbage in boiling water just until outer leaves pull away easily from head. Set aside 12 large leaves for rolls. In a small bowl, combine the beef, pork, 1/2 cup tomato sauce, onion, rice, parsley, salt, dill and cayenne; mix well.
2. Cut out the thick vein from the bottom of each leaf, making a V-shaped cut. Place about 1/4 cup meat mixture on a cabbage leaf; overlap cut ends of leaf. Fold in sides. Beginning from the cut end, roll up. Repeat.
3. Slice the remaining cabbage; place in an ovenproof Dutch oven. Arrange the cabbage rolls seam side down over sliced cabbage. Combine the tomatoes, sugar and remaining tomato sauce; pour over the rolls. Cover and bake at 350° for 1-1/2 hours or until cabbage rolls are tender.

Tell me how?

Preheat the oven to 375 F.

Butter the bottom of the baking dish or spray your favorite oil or butter spray.(I used a 9X13 pan)

Generously season chicken on both sides with salt, lemon pepper seasoning and a small amount of paprika.

Place the chicken into the greased baking dish and bake for 25 minutes at 375 F.

In the mean time, heat 1 tablespoon vegetable oil in a large skillet on medium heat. Add spinach and cook for only 1 or 2 minutes, covered, until the spinach is thoroughly heated through and start to wilt. Remove from heat.

Add minced garlic and half and half. Bring to boil. Add shredded mozzarella cheese and keep stirring, on high heat, until mozzarella cheese starts to melt - about 30 seconds. Reduce heat to simmer and keep stirring until you have a nice, smooth creamed spinach - about 30 seconds or 1 more minute.

Season with salt to your taste. Remove from heat.

In a separate pan, heat 1 tablespoon vegetable oil. Add sliced mushrooms and cook on high-medium heat for 1-2 minutes until mushroom caramelize. Do not salt mushrooms or it will prevent the caramelization.

Remove the chicken from the oven. Top each chicken breast with the creamed spinach, chopped cooked bacon, cooked mushrooms and broken slices of pepper jack cheese.

Bake in the oven, uncovered for 25 more minutes, until chicken is cooked through, no longer pink in the center, and the juices run clear.

I took about six Chicken Breast and cut them in half,placed them in my slowcooker,added the carrots,celery,onion and Chicken cubes and placed the slowcooker on High for 4 hours and cook until done.

Braise onions and grated tomato together and add in a level tablespoon of sugar for the tomato. Add in bay leafs, cardomon pods, stick cinnamon, roasted masala, curry powder. Add in meat or chicken afterwards add in potatoes dont forget to add 2 or more cups of water to the cooking pot, so that it can cook for a 1/2 an hour to 1 hour. Serve it with white rice. Enjoy cooking :)

Rinse the beans and pick out any debris or weird looking beans. I use a large strainer for this.

Soak the beans overnight in a large pot, make sure the there is enough water that the beans will stay covered.

I recommend smoking the bacon if you have a smoker but frying it works just fine

After soaking beans add water if they are not still covered, add the bay leaves, baking soda and eyeball halfish of the vinegar. With the lid on bring to a light boil for 1- 1.5 hours.

While beans are boiling dice the onion, tomatoes and bacon/ham. Crush/mince/press the garlic.

After boiling pour of water until beans are just barely submerged, and save the water for now.

Preheat over to 300F

Add everything except the sugar and molasses to the beans and gently turn them together a couple times.

Bake with a lid for 2 hours then add the sugar and molasses. These go last because adding the sugar drastically slows down the softening of the beans. Bake for another 2 hours or until beans have reach your desired texture. During both steps of baking stir two or three times.

If during the baking the beans are drying out add some of the saved bean water

I like to serve with thick slices of fresh bread slathered in butter. (will add bread recipe if asked)

- Stir fry the beaten eggs, tofu and shrimps in high heat .
- add the other ingredients
- Cook in high heat for about 5 minutes , stir it constantly
- Serve hot