Group: Super Moderator
Posts: 4,792
Joined: 20-Jun-2003 Zodiac: Holly
Realm: The frontier of Penn's Woods
? have any you want to share ?
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I support the separation of church and hate!
IMAGINATION - the freest and largest nation in the world!
One can not profess to be of "GOD" and show intolerence and prejudice towards the beliefs of others.
Am fear nach gleidh na h–airm san t–sith, cha bhi iad aige ’n am a’ chogaidh. He that keeps not his arms in time of peace will have none in time of war.
"We're all in this together , in the parking lot between faith and fear" ... O.C.M.S.
“Beasts feed; man eats; only the man of intellect knows how to eat well.”
"Without food we are nothing, without history we are lost." - SHADOWS
Is iomadh duine laghach a mhill an Creideamh. Religion has spoiled many a good man.
2 pounds lamb, cut into 1 inch square cubes 1/2 cup olive oil 1 cup red wine 1 teaspoon salt freshly ground black pepper to taste 1 teaspoon dried oregano 1 tablespoon dried mint, crushed 1 clove garlic, chopped
4 cups plain yogurt 1 cucumber, shredded 4 cloves garlic, minced 2 tablespoons olive oil 1/2 teaspoon dried dill weed salt and pepper to taste
8 pita bread rounds 2 tablespoons olive oil
1 red onion, thinly sliced 1 tomato, thinly sliced
1 Place lamb in a large bowl. Add 1/2 cup olive oil, red wine, 1 teaspoon salt, pepper, oregano, mint and garlic. Stir until lamb is well coated. Cover, and refrigerate 3 hours, or overnight. 2 Preheat grill, and lightly oil grate. In a small bowl, combine yogurt, cucumber, minced garlic and 2 tablespoons olive oil. Season with dill weed, salt and pepper; set aside. 3 Thread meat onto skewers. Grill 10 minutes, turning once. Lightly sprinkle pita bread with olive oil, and place on grill until warm, about 1 minute. Serve meat on pita bread along with sliced red onion, sliced tomato and yogurt sauce.
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May all your up's and down's be under the sheets!
Religion is for those who are afraid of going to Hell. Spirituality is for those who have already been there. - Anonymous
1 pound boneless pork loin 4 tables olive oil 1 tables Dijon-style mustard 1/2 cup lemon juice 2 garlic cloves crushed 1 teaspo oregano 1 cup plain low fat yogurt 1 cucumb peeled seeded and chopped 1/2 teaspo garlic pepper 1/2 teaspo dill 2 pita loaves halved 1/2 small red onion thinly sliced
Cut pork crosswise into think slices; then into strips 5x1/2-inch. Place in self-sealing bag. Combine olive oil, mustard, lemon juice, garlic and oregano; pour over pork. Cover and refrigerate 1-8 hours. Meanwhile, in small bowl stir together yogurt, cucumber, pepper and dill. Cover and refrigerate. Heat oven to 450 degrees F. Drain marinade from pork, discarding marinade. Place pork in single layer in shallow pan. Roast until crisp, about 10 minutes. Open each pita half to form a pocket. Distribute pork among each half. Top each sandwich with some yogurt dressing and onions.
Group: Super Moderator
Posts: 4,792
Joined: 20-Jun-2003 Zodiac: Holly
Realm: The frontier of Penn's Woods
Spanakopita (Greek Spinach Pie) This is an authentic, really rich pie stuffed with spinach, onions, cheeses and herbs that are craddled in a phillo dough crust. Prep Time: approx. 30 Minutes. Cook Time: approx. 1 Hour . Ready in: approx. 1 Hour 30 Minutes. Makes (5 servings).
-------------------------------------------------------------------------------- 3 tablespoons olive oil 1 large onion, chopped 1 bunch green onions, chopped 2 cloves garlic, minced 2 pounds spinach, rinsed and chopped 1/2 cup chopped fresh parsley 2 eggs, lightly beaten 1/2 cup ricotta cheese 1 cup crumbled feta cheese 8 sheets phyllo dough 1/4 cup olive oil 1/4 tsp cayenne pepper
Directions 1 Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9x9 inch square baking pan. 2 Heat 3 tablespoons olive oil in a large skillet over medium heat. Saute onion, green onions and garlic, until soft and lightly browned. Stir in spinach and parsley, cayenne pepper, and continue to saute until spinach is limp, about 2 minutes. Remove from heat and set aside to cool. 3 In a medium bowl, mix together eggs, ricotta, and feta. Stir in spinach mixture. Lay 1 sheet of phyllo dough in prepared baking pan, and brush lightly with olive oil. Lay another sheet of phyllo dough on top, brush with olive oil, and repeat process with two more sheets of phyllo. The sheets will overlap the pan. Spread spinach and cheese mixture into pan and fold overhanging dough over filling. Brush with oil, then layer remaining 4 sheets of phyllo dough, brushing each with oil. Tuck overhanging dough into pan to seal filling. 4 Bake in preheated oven for 30 to 40 minutes, until golden brown. Cut into squares and serve while hot.
May the Irish hills caress you. May her lakes and rivers bless you. May the luck of the Irish enfold you. May the blessings of Saint Patrick behold you.
Group: Super Moderator
Posts: 4,792
Joined: 20-Jun-2003 Zodiac: Holly
Realm: The frontier of Penn's Woods
I have not tried these yet but they sound good!
Recipe Name: GREEK MEATBALLS WITH EGG AND LEMON SAUCE Category: MAIN DISH Serves: 4
1 1/2 Pound ground lamb or beef 1 Medium onion, grated or minced 1 Cloves garlic, minced 1/3 Cup uncooked rice 2 tbsp minced parsley 1 tsp dried basil or mint 1 tsp dried oregano 3 each eggs 2 each tablespoons vegetable oil 1/4 Cup lemon juice, or to taste
Put meat into a bowl with onion, garlic, uncooked rice, herbs, salt pepper. Beat two of the egg whites until they froth and add them as well. Reserve yolks and the other egg for the sauce. Gently mix with a fork or your hands, and form walnut-size balls. Fry meatballs in vegetable oil over low heat. When lightly brown, remove with a slotted spoon to a saucepan. Add enough stock to cover meatballs, and simmer, uncovered, for 20 minutes. Pour off stock through a sieve, and measure it. You will need 1 1/2 cups for the sauce. To make the sauce, beat reserved egg yolks and the whole egg togeth until quite frothy. Whisk in lemon juice bit by bit, then whisk in hot stock bit by bit, beating steadily. Pour over meatballs, and cook, stirring, oven on low heat until sauce thickens. Do not let it come to a boil, or it will separate. Serve on a bed of rice, sprinkled with parsley. Makes four servings.
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