Last Commented Main Dishes Recipes (39)

Combine all of the ingredients
Deep fry them in the heated cooking oil , medium heat

- mix the chicken , chopped spinach and feta cheese together
- stack the filo pasrry into 4 sheets , brush each sheet with melted butter
- put the chicken mix in the corner of the filo pastry , cover it with the filo pastry by folding it into half , fold it into triangle shape
- brush the surface of the triangles and sprinkle with sesame seeds
- bake them for 20 minutes 180 degrees of celcius or until golden brown
Ready to served

1. Line a plate with cucumber.
2. Shred the cool chicken into large strips not too small, then use a rolling pin ‘bang-bang’ on them until flattened just slightly. And scattered them on the cucumber.
3. Drizzle dressing evenly over the top and serve on it own, or over noodles or rice.

Cut the chicken into bite-size pieces
Combine the brown sugar, water, fish sauce, vinegar, garlic, soy sauce, ginger, pepper and chilies in a small bowl. Mix well, and set aside.
Heat the oil in a large pot over high heat. Add the shallot and sauté until brown, about 3 to 5 minutes. Add the chicken and sauté until it is slightly browned, about 5 minutes.
Add the sauce mixture and bring to a boil. Reduce the heat to medium and cook, stirring occasionally.
After 10 minutes, add the mushrooms. Continue to stir occasionally until the sauce has reduced by half, about 12 to 20 minutes depending on the pot size.
Serve over rice (or Quinoa and Kale from Costco) and garnish with cilantro.

How to Make It
Step 1
Place 1 1/2 teaspoons salt and potatoes in a saucepan, and cover with water. Bring to a boil; reduce heat, and simmer 15 minutes or until tender. Drain, and mash with a potato masher until smooth. Cool.

Step 2
Add cheese, green onions, 1/4 teaspoon salt, and pepper to potato mixture, stirring well. Divide potato mixture into 6 balls [about 1/2 cup per ball]. Flatten balls into 1/2-inch-thick patties [about 3-inch diameter]. Place on a baking sheet; cover and refrigerate 20 minutes or until firm.

Step 3
Heat oil in a large nonstick skillet over medium heat. Place potato-and-cheese patties in pan; cook 5 minutes or until bottoms are browned. Turn patties; cook 3 minutes. Top patties with tomato and red onion.

Pasta :
Cook the pasta in a large pot of generously salted boiling water (1 tablespoon of salt for every 6 cups of water) until tender but still firm to the bite, stirring occasionally.
Drain, reserving 1/2 cup of the pasta cooking water. Return drained spaghetti to the pot.
Stir in the 2 tbsp of butter making sure all pasta is well covered. Add pasta cooking water if more liquid is needed.

Sauce :
While pasta is boiling make the sauce.
In a bowl, add the yolks, cream, Parmesan, zest of the whole lemon and juice , the salt and good grind of pepper, and beat with a fork. You don't want it fluffy, just combined. Taste.

Final steps :

Mix sauce into the warm pasta making sure all pasta is covered.
Garnish with chopped parsley.
Add more Parmesan.
Enjoy

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)

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

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.