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Cipolle Arrositite (Roast Onions)

Cipolle Arrositite (Roast Onions)
Print Recipe
Use either as a side dish or as part of an antipasto. Toss with fresh herbs such as oregano & serve as part of a salad.
Servings Prep Time
4 People 60 Minutes
Servings Prep Time
4 People 60 Minutes
Cipolle Arrositite (Roast Onions)
Print Recipe
Use either as a side dish or as part of an antipasto. Toss with fresh herbs such as oregano & serve as part of a salad.
Servings Prep Time
4 People 60 Minutes
Servings Prep Time
4 People 60 Minutes
Ingredients
Servings: People
Instructions
  1. Preheat oven to 400˚F.
  2. Do not peel the onions. Rub the outer skins well with the olive oil. Set them in an oiled baking pan, sprinkle with salt & pepper & bake for about 1 hour until soft & golden.
  3. Serve warm or at room temperature.
  4. Use either as a side dish or as part of an antipasto. Or toss with fresh herbs such as oregano & serve as part of a salad.
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Chestnut-Stuffed Mushrooms

Chestnut-Stuffed Mushrooms
Print Recipe
Servings Prep Time
6 45 minutes
Servings Prep Time
6 45 minutes
Chestnut-Stuffed Mushrooms
Print Recipe
Servings Prep Time
6 45 minutes
Servings Prep Time
6 45 minutes
Ingredients
For The Stuffing
For The Croutes
Servings:
Instructions
  1. If you're making the coutes, it's a good idea to get them done in advance and out of the way. You can fry them, but
  2. done in advance and out of the way. You can fry them, but I think they're much nicer baked to a crisp golden crunchiness in a slow oven.
  3. Set the oven to 300˚ F.
  4. Stamp circles in the bread with a large pastry cutter, spread on both sides with butter and put them on a baking sheet. Bake for 1 hour, or until completely crisp and golden. Cool. These will keep in a pan for a few days.
  5. To prepare the mushrooms, cut off any stalks so that the surface is level, then wash the mushrooms and pat them dry on kitchen paper. Fry them on both sides with olive oil and drain well. Season them with salt and pepper, then leave on one side while you make the stuffing.
  6. Melt the butter in a medium-large saucepan.
  7. Add the onion and fry for about 7 minutes, until soft.
  8. Chop up any pieces of mushroom stalk, add these and cook for a minute or two longer.
  9. Remove from the heat and add the cooked chestnuts, breaking them up a bit as you do so to make a mixture which holds together but has some chunky bits in it.
  10. Add a dash of fresh lemon juice, and salt, pepper and grated nutmeg to taste.
  11. To serve the dish, Preheat the oven to 400˚F or preheat the grill to high.
  12. Put the croutes on a baking sheet or in a shallow casserole, then place a mushroom on each one, black side up.
  13. Spoon the stuffing mixture on top.
  14. Bake or grill until heated through -- about 10 minutes under the grill, 15-20 minutes in the Oven.
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Avocado And Green Chili Soup

Avocado And Green Chili Soup
Print Recipe
Tasty version of Avacado Soup
Servings Prep Time
6 People 30 minutes
Servings Prep Time
6 People 30 minutes
Avocado And Green Chili Soup
Print Recipe
Tasty version of Avacado Soup
Servings Prep Time
6 People 30 minutes
Servings Prep Time
6 People 30 minutes
Ingredients
Servings: People
Instructions
  1. Cut the avocados in half and remove the pits. Scoop out the avocado pulp and puree in a blender.
  2. Add the remaining ingredients except garnish to the blender and puree until evenly smooth.
  3. Pour the mixture into a serving bowl, garnish, and serve immediately.
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Chile Bisque

Chile Bisque
Print Recipe
Mexican Mild Chile Bisque
Servings Prep Time
6 people 30 minutes
Servings Prep Time
6 people 30 minutes
Chile Bisque
Print Recipe
Mexican Mild Chile Bisque
Servings Prep Time
6 people 30 minutes
Servings Prep Time
6 people 30 minutes
Ingredients
Servings: people
Instructions
  1. Combine the pulp and the rice in a blender or food processor and make a smooth sauce. Season this sauce highly with the hot sauce and add salt to taste.
  2. Beat the egg with the cream and add to 1 quart of hot milk. Blend the chile rice mixture into the milk, heat, and serve over toast squares.
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Sweet Potato Fritters

Sweet Potato Fritters
Print Recipe
A great acompaniment with any meal.
Servings Prep Time
8 people 30 minutes
Servings Prep Time
8 people 30 minutes
Sweet Potato Fritters
Print Recipe
A great acompaniment with any meal.
Servings Prep Time
8 people 30 minutes
Servings Prep Time
8 people 30 minutes
Ingredients
Servings: people
Instructions
  1. Preheat the oven to 400 degrees F.
  2. Season the potatoes with the oil and salt. Place on a baking sheet and roast until tender, about 45 minutes. Remove from the oven and cool completely. Remove the skin and discard.
  3. In a mixing bowl, mash the potatoes until smooth. Add the egg and breadcrumbs, mix well. Season with salt and pepper.
  4. Preheat the oil to 360 degrees F.
  5. Place a spoonful of the sweet potato mixture into the hot oil and fry in batches until golden. Remove and drain on paper towels.
  6. Season with Creole seasoning. To serve, spoon some of BBQ Sauce in the center of each plate. Place a couple of the fritters in the center of the sauce. Garnish with green onions.
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Tzatziki – Greek Cucumber Sauce

Tzatziki - Greek Cucumber Sauce
Print Recipe
Yougart and Cucumbers make this dipping sauce a falvorful treat!
Prep Time
20 minutes
Prep Time
20 minutes
Tzatziki - Greek Cucumber Sauce
Print Recipe
Yougart and Cucumbers make this dipping sauce a falvorful treat!
Prep Time
20 minutes
Prep Time
20 minutes
Ingredients
Servings:
Instructions
  1. Chop cucumber and mix with other ingredients well, cover and refrigerate for at least 1 hour.
  2. Serve with Pita Chips.
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Gurkensalat (Cucumber Relish Salad)

Gurkensalat (Cucumber Relish Salad)
Print Recipe
The German version of Cucumber Relish Salad.
Servings Prep Time
6 people 20 minutes
Cook Time
20 minutes
Servings Prep Time
6 people 20 minutes
Cook Time
20 minutes
Gurkensalat (Cucumber Relish Salad)
Print Recipe
The German version of Cucumber Relish Salad.
Servings Prep Time
6 people 20 minutes
Cook Time
20 minutes
Servings Prep Time
6 people 20 minutes
Cook Time
20 minutes
Ingredients
Servings: people
Instructions
  1. Slice cucumbers paper-thin. Sprinkle slices with sugar, vinegar, Dill weed, salt and pepper. Marinate for 20 minutes, drain off liquid, and toss lightly with the Yogurt or sour cream.
  2. Top with minced parsley.
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