Recipes from our Family
This recipe is from the ECU Gourmet Club 3/2/2002 One large yellow onion One large piece of fresh ginger…2 or 3 ounces Two cloves garlic (we use more) 1/3 cup water 1/4 cup creamy natural peanut butter (normal works just fine) 1/2 teaspoon cayenne One tablespoon soy sauce Sesame oil Two tablespoons brown sugar (we … Read more
Ingredients 3/4 cup almond flour 2 egg whites, plus enough water to make 2/3 cup total 1 egg 1 tablespoon olive oil 2-4 yellow or white onions 1 teaspoon salt Instructions 1. Beat the egg whites, water and whole egg together with a fork. 2. Add all other ingredients except the onions. Mix well. (I … Read more
Brennan’s recipe as published in Chile Pepper Magazine April/May 2011 p45
Preheat oven to 375 degrees.
Source Ingredients: 1 and 1/2 cups almond meal or almond flour 3 tablespoons melted butter Artificial sweetener equal to 3 tablespoons sugar Preparation: Heat oven to 350 F. Melt the butter (if the pie pan is microwave safe, melt the butter in it) and mix the ingredients up in the pan and pat into place … Read more
Source Tonight’s soup == minus green pepper and with Italian seasoning instead of basil. Oh yea = and spaghetti instead of Orzo. Yummy. INGREDIENTS: 9 (4 ounce) links sweet Italian sausage 1-1/2 green bell pepper, chopped 1-1/2 onion, chopped 1 tablespoon chopped garlic 1-1/2 (28 ounce) cans whole peeled tomatoes with liquid, chopped 3/4 cup … Read more
Source Ingredients ¾ Cup Bob’s Red Mill Almond Flour 2 Large Eggs 5 Tbsp Unsalted Butter 1.5 tsp Splenda (optional) 1.5 tsp Baking Powder Instructions Combine the dry ingredients in a bowl Whisk in the eggs Melt butter, add to mixture and whisk Divide mixture equally into 6 parts, place into a Muffin Top pan … Read more
2 eggs 2/3 c. shortening 1/4 c. water 1 pkg Betty Crocker butter pecan cake mix 1 cup oats 1 cup raisins Heat oven 375 degrees. Beat eggs, shortening, water, and half of the dry cake mix until smooth. Stir in remaining cake mix, the oats, and raisins. Drop dough by teaspoonfuls, about 2″ apart … Read more
1 cup dark corn syrup 1 cup sugar 1.5 cup chunky peanut butter 1 tsp vanilla 4 c. cornflakes
Translated
http://www.familyspice.com/recipe_html/persian_eggplant_stew.html (basic recipe I used)
http://c-marie.suite101.com/persian-eggplant-stew–authentic-recipe-for-khoreshe-bodemjoon-a364970
Firstly the meat does not need to be beef, it can be made with lamb as well (i personally prefer lamb, it has more flavour). The meat is usually boneless, lean, and is cut into pieces of about 2x3x1.5 cm.
Wow, you have to try this!