Moroccan-spiced lamb triangles recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Moroccan-spiced lamb triangles Recipe. Enjoy tasty Moroccan recipes and learn how to make Moroccan-spiced lamb triangles.



Preparation Time 20 minutes

Cooking Time 30 minutes

Makes 20



Ingredients



1 tbs olive oil

1 small brown onion, halved, finely chopped

1 garlic clove, crushed

1 1/2 tbs Middle Eastern spice (harissa) mix (McCormick brand)

250g lamb mince

50g (1/4 cup) finely chopped dried dates

40g (1/4 cup) toasted slivered almonds (Ducks brand)

70g (1/4 cup) natural yoghurt

1/4 cup coarsely chopped fresh coriander

Salt & freshly ground black pepper

20 sheets filo pastry

80g butter, melted

1 tbs caraway seeds



Method



1. Heat the oil in a large frying pan over medium-high heat. Add the onion and garlic and cook, stirring, for 5 minutes or until onion softens. Add the spice mix and cook, stirring, for 2 minutes or until fragrant. Add the lamb and cook, stirring with a wooden spoon to break up any lumps, for 5 minutes or until golden brown. Remove from heat. Add the dates, almonds, yoghurt and coriander, and stir to combine. Taste and season with salt and pepper. Set aside for 15 minutes to cool.



2. Place the filo sheets on a clean work surface. Cover with a clean tea towel, then a damp tea towel (this will prevent it drying out). Brush 1 filo sheet with melted butter and fold lengthways into 3 to make a 5cm-wide strip of pastry. Place 1 tbs of the mince mixture on the narrow edge closest to you. Use your fingers to hold the mince in place and fold the bottom right-hand corner over diagonally to cover filling. Continue folding on the diagonal until the end of the pastry strip is reached and a triangle forms. Place on a baking tray. Repeat, with the remaining pastry, melted butter and filling, to make another 19 triangles.



3. Preheat oven to 180°C. Brush triangles with any remaining melted butter and sprinkle with caraway seeds. Bake in preheated oven for 15 minutes or until triangles are heated through and pastry is golden brown. Remove from oven.



4. Arrange triangles on a large serving platter and serve immediately.



Source

Good Taste - December 2004, Page 170

Recipe by Sarah Hobbs



More Moroccan Recipes:



Moroccan lamb with carrot mash

Beef, date & honey tagine with almonds

Moroccan chard & lamb pan-fry

Chicken tagine with couscous

Fast chicken tagine

Moroccan Tagine



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Moroccan lamb with carrot mash recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Moroccan lamb with carrot mash Recipe. Enjoy tasty Moroccan food recipes and learn how to make Moroccan lamb with carrot mash.



Ingredients (serves 4)



1 tbs tomato paste

1/2-1 tbs harissa paste* (depending how hot you like it)

5 tbs (100ml) olive oil

2 garlic cloves

2-3 (4-cutlet) lamb racks

6 large carrots, peeled, roughly chopped

1 tbs honey

1 tbs lemon juice

2 tbs chopped flat-leaf parsley

1 tsp cumin seeds

1 cup (250ml) beef stock

Steamed green beans, to serve



Method



1. Combine pastes with 2 tablespoons olive oil and 1 crushed garlic clove. Place lamb racks in a dish and brush with marinade. Set aside for 10 minutes.



2. Meanwhile, place the carrots in a saucepan of salted water, bring to the boil, then reduce heat to medium and simmer until tender. Drain and mash. Add the honey, lemon juice, parsley, cumin seeds, 2 tablespoons of the remaining olive oil and salt and pepper, then beat well until mixture is smooth. Cover and set aside in a warm place.



3. Preheat the oven to 220°C.



4. Heat remaining oil in an ovenproof frypan, add the lamb racks (reserving any marinade remaining in the pan) - laying them meat-side down - and cook for 1-2 minutes. Transfer the pan to the oven and roast for 10 minutes. Remove and set racks aside in a warm place to rest.



5. Return the frypan to medium heat (watch the handle, it will be hot), add any remaining marinade and the stock, and bring to the boil, stirring, until sauce is reduced by half.



6. Divide the carrot mash between serving plates, add 2-3 lamb cutlets to each plate and drizzle with the sauce. Serve with the steamed green beans.



Notes

Available from gourmet food stores.



Source

delicious. - July 2003, Page 82

Recipe by Valli Little



More Moroccan Recipes:



Beef, date & honey tagine with almonds

Moroccan chard & lamb pan-fry

Chicken tagine with couscous

Fast chicken tagine

Moroccan Tagine

Easy fish tagine recipe



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Macaroni Pasta with Béchamel Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Macaroni Pasta with Béchamel Recipe. Enjoy tasty Middle Eastern recipes and learn how to make Macaroni Pasta with Béchamel.



Preparation time :     25 minutes

Cooking time :     45 minutes



Ingredients - Serves 6



2½ cups macaroni pasta or 375 g

2 tablespoons vegetable oil

1 large onion or 200 g, diced

300 g minced beef

½ teaspoon salt

¼ teaspoon ground black pepper

5 cups milk or 1250 ml

1 sachet MAGGI® Béchamel Mix

1 cup mozzarella cheese or 100 g, grated



Preparation



Cook the macaroni pasta according to packaging instructions preferably “al-dente”. Drain and cool under cold water then set aside.



Heat the oil in a sauce pan and sauté onions for 2 minutes then add the minced meat and fry for 5 minutes or until the beef becomes brown in color. Season with salt and black pepper, stir and set aside.



Add milk and MAGGI® Béchamel Mix to a large saucepan. Bring to boil with constant stirring then simmer for 2-3 minutes or until the sauce thickens.



Pour 2/3 quantity of the béchamel sauce into the cooked macaroni in a mixing bowl and mix to combine the sauce and the pasta well. Arrange half the quantity of pasta mixture over the bottom of an oven dish.



Arrange the prepared meat mixture over the pasta in the same oven dish then top with the rest of pasta mixture.



Spoon the rest of the béchamel sauce over the pasta and top with Mozzarella cheese.



Bake in a 190°C preheated oven for 15-20 minutes or until top becomes golden in color.



Cooking tips :     You can use any other kind of pasta.



Nutritional Information



Cooking tips :     You can use any other kind of pasta.

Preparation time :     25 minutes

Cooking time :     45 minutes

Fats :     24.00 g

Protein :     34.00 g

Carbohydrate :     69.00 g

Energy :     615.00 Kcal



More Recipes:



Pasta & mixed peppers with walnut & lemon pesto

Pasta with Fish and Tomatoes

Rice and Chick peas (Rez bel hummos)

Adas Rishta

Lebanese Lamb

Moroccan Vegetable Soup (Chorba)  



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Chicken Cheese Rolls with Mustard and Mint Sauce Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Chicken Cheese Rolls with Mustard and Mint Sauce Recipe. Enjoy tasty Middle Eastern recipes and learn how to make Chicken Cheese Rolls with Mustard and Mint Sauce.



Preparation time : 35 minutes

Cooking time : 40 minutes

Serves 5 persons 



Ingredients



2 medium red bell pepper or 300 g, seeded and cut into halves

8 small skinned chicken breasts or 600 g, sliced

150 g low fat halloumi, cut into fingers shape

1 tablespoon dried oregano

2 tablespoons olive oil

1 small onion or 75 g, chopped

2 tablespoons plain flour

1 tablespoon mustard

1 medium tomato or 150 g, peeled and chopped

2 cubes MAGGI® Chicken Less Salt Bouillon

2½ cups water or 625 ml

¼ teaspoon ground black pepper

1½ tablespoons fresh mint, finely chopped



Preparation



Place a saucepan on heat with some water. Bring to boil then add the bell pepper and simmer for 3 minutes. Cool and drain then peel the skin and set them aside.



Place chicken slices between 2 sheets of waxed paper and pound with a mallet to uniform thin thickness.



Place slice of red bell pepper on the chicken fillet (cut the bell pepper to fit the chicken slice) then the cheese and sprinkle with some oregano. Roll up and secure with toothpick.



Warm the olive oil in a large non-stick saucepan, add the chicken rolls and cook from all sides until it’s brown in color. Remove chicken and set them aside.



In the same saucepan; Add the onion and stir for 2 minutes then add the flour and stir for another 2 minutes. Add the mustard, tomato, MAGGI® Chicken Less Salt Bouillon cubes, water and black pepper and stir to boil, simmer for 10 minutes with occasional stirring.



Blend the sauce using an electric hand blender then strain and place in a clean saucepan.



Remove toothpicks from the chicken. Add the chicken into the sauce and simmer for 8 minutes or until chicken is completely cooked. Add the chopped mint and simmer for 2 minutes, stir and serve.



Serving tips :     Serve this dish with steamed French beans. 



Nutritional Information:



Fats :     17.00 g

Protein :     34.00 g

Carbohydrate :     13.00 g

Energy :     343.00 Kcal



More Chicken Recipes:



Slow Cooked Moroccan Chicken

Moroccan chicken, carrot and chickpea soup

Moroccan Chicken with Squash and Dried Plums

Moroccan-style chicken

Moroccan Chicken Skewers with Herb Sauce

Moroccan honey chicken with couscous

 

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Middle Eastern White Beans Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Middle Eastern White Beans Recipe. Enjoy tasty Middle Eastern recipes and learn how to make Middle Eastern White Beans.



For a nutritious and wholesome meal, yet not lacking in flavour, look no further. You would probably not find this dish in a Middle Eastern restaurant. It is the type of everyday dish served to the family. White kidney beans are slowly cooked in a tomato based sauce. Serve it over plain white rice.



Cook Time: 6 Hrs

Ready In: 6 Hrs



Ingredients



1 1/2 cups dried white kidney beans, soaked overnight

3 tablespoons tomato paste

1 tablespoon red pimento sauce

3 cloves garlic, chopped

3 medium onions, chopped

1 tablespoon lemon juice

1 teaspoon ground cumin

2 tablespoons olive oil

salt and pepper to taste

1 (14.5 ounce) can beef broth



Directions



1. In a slow cooker combine the beans, tomato paste, pimento sauce, garlic, onions, cumin, lemon juice, olive oil, salt and pepper. Mix until the beans are coated. Pour in beef broth, and top off with enough water to completely cover the beans.



2. Cover, and cook on High for 6 hours, or until the beans are tender and the liquid is thickened. It should not be soupy.



Notes

 

Variation

To make on the stove top, follow step one, but place in a large pot on the stove. Simmer over medium heat for about 1 hour, or until thickened.



Nutritional Information



Amount Per Serving  Calories: 229 | Total Fat: 5.3g | Cholesterol: 0mg 



More Middle Eastern Recipes:



Aubergine or Eggplant Salad

Lebanese Lentil/Rice Pilaf With Blackened Onions

Lebanese Bean Stew

Shish Barak with Yoghurt

Lebanese Lentils & Red Peppers

Lebanese Lamb Kabobs



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Beef, date & honey tagine with almonds recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Beef, date & honey tagine with almonds Recipe. Enjoy tasty Moroccan recipes and learn how to make Beef, date & honey tagine with almonds.



Preparation Time 10 minutes

Cooking Time 140 minutes



Ingredients (serves 8)



85g (1/2 cup) whole blanched almonds

2 tbs olive oil

2 (about 1.5kg) beef rump steaks, cut into 2cm pieces

2 brown onions, halved, thickly sliced

2 garlic cloves, crushed

1/2 tsp saffron threads

2 x 7cm cinnamon sticks

2 tsp ground cumin

2 tsp ground ginger

375ml (1 1/2 cups) beef stock

375ml (1 1/2 cups) water

150g (1 cup) fresh dates, halved lengthways, pitted

2 tbs honey

Fresh coriander leaves, to serve



Method



1. Preheat oven to 180°C. Place almonds on a baking tray and bake for 6-8 minutes or until toasted. Set aside for 5 minutes to cool. Reduce oven to 150°C.



2. Meanwhile, heat half the oil in a large flameproof casserole dish over high heat. Add one-quarter of the beef and cook for 2-3 minutes or until browned all over. Transfer to a heatproof bowl. Repeat, in 3 more batches, with the remaining beef and half the remaining oil, reheating pan between batches.



3. Heat the remaining oil in a frying pan over medium heat. Add onion and garlic and cook for 5 minutes or until onion is soft. Add the saffron, cinnamon, cumin and ginger and cook for 2 minutes or until aromatic. Add the beef, stock and water. Bring to the boil. Remove from heat. Bake, covered, in oven for 2 hours or until beef is tender. Remove from oven and add the dates and honey. Cover and set aside for 10 minutes or until cooled slightly and the dates are soft.



4. Sprinkle the almonds over the beef tagine and top with coriander to serve.



Notes



Make this recipe up to 2 days ahead. Store almonds in an airtight container. Store the tagine in an airtight container in the fridge. To reheat, place in a large saucepan over low heat and cook, covered, stirring occasionally, for 15 minutes or until heated through.



Source

Good Taste - May 2006, Page 44

Recipe by Sarah Hobbs



More Moroccan Recipes:



Moroccan chard & lamb pan-fry

Chicken tagine with couscous

Fast chicken tagine

Moroccan Tagine

Easy fish tagine recipe

Moroccan Lamb and Fruit Stew 



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Beef kofta with saffron yoghurt recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Beef kofta with saffron yoghurt Recipe. Enjoy quick & easy Middle Eastern food recipes and learn how to make Beef kofta with saffron yoghurt.



Cooking Time 30 minutes



Ingredients (serves 8)



1/2 cup loosely packed fresh continental parsley leaves

1/2 cup loosely packed fresh coriander leaves

1 brown onion, quartered

500g lean beef mince

1 tsp ground coriander

1 tsp ground cumin

1 tsp ground mild paprika

1/2 tsp ground allspice

Salt & freshly ground black pepper

10 saffron threads

1 tbs hot milk

200ml container skim-milk natural yoghurt

2 tbs chopped fresh coriander, extra

2 tsp olive oil



Method



1. Line a large baking tray with foil. Place parsley, fresh coriander and onion in the bowl of a food processor. Process until finely chopped. Add mince, ground coriander, cumin, paprika, allspice and season with salt and pepper. Process until well combined and paste-like.



2. Preheat grill to medium-high. Use your hands to mould a heaped tablespoonful of beef mixture around a wooden skewer into a 7cm pointed-ended sausage. Place on the lined tray. Repeat with remaining beef mixture and skewers. Cover and set aside.



3. Place the saffron and hot milk in a small bowl and set aside. Combine the yoghurt, extra fresh coriander, salt and pepper in a small bowl and set aside.



4. Brush the kofta with a little of the oil and cook under preheated grill, turning carefully once and brushing with the oil, for 5-8 minutes or until browned and just cooked through.



5. Add saffron mixture to yoghurt mixture and mix well. Serve kofta with saffron yoghurt.



Notes

You will need 16 bamboo skewers for this recipe.



Source

Good Taste - March 2002, Page 70

Recipe by Jan Purser



More Kofta Recipes:



Chicken kofta

Lamb kofta with mint and garlic yoghurt

Lamb kofta with fattoush

Lamb kofta with quke salad & saffron yoghurt

Grilled Lamb Kofta Kebabs with Pistachios and Spicy Salad Wrap

Lamb kofta with Lebanese bread and hummus  



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Egg Salad Recipe

Egg Salad Recipe

• For the past month, Karel and I have been making egg salad. Each time is different with a new ingredient in our recipe. Last night I made a delicious and spicy egg salad which went great on top of a bed of spinach. Unfortunately, I didn't make enough and we have no leftovers.

• Egg salad can be so healthy but if you buy it pre-made in the store or follow the basic egg salad recipe, you are likely to consume a lot of fat and calories.

Here's a typical egg salad recipe....

• 8 eggs

• 1 egg = 78 calories, 5.4g fat, 212mg cholesterol, 6.3g protein

• 1 tablespoon mayonnaise

• 1 tbsp = 90 calories, 10g fat

• 2 tablespoons prepared Dijon-style mustard

• 1 tsp = 5 calories, 120mg sodium

• 1 teaspoon dried dill weed

• 1 teaspoon paprika

• 1/2 red onion, minced

Here's my recipe....

• 5 egg whites

• 1 egg white = 16 calories, 4g protein

• 2 egg yokes

• (Or 3 egg whites + 2 whole eggs)

• 1/3 cup diced purple onion

• 2 cloves garlic (diced)

• 1/4 cup green peppers (diced)

• 1/2 can of diced tomatoes and green chili's (you can use fresh but I happened to have a can in my pantry)

• 1/2 tbsp olive oil Mayo (or fat-free mayo)

• 2 tsp. spicy mustard

• 1/8 cup fresh Parmesan cheese (you can use shredded or if you use it in a shaker, use 2 tbsp)

• Pepper and cayenne pepper

• To cook perfect hard boiled eggs, boil water in a pot. When the water is boiling, slowly add your eggs to the pot. I use a ladle (or any cooking spoon) to slowly drop the eggs into the water. When the eggs are added, turn down the heat to low and cook for 10-12 minutes. After the eggs are finished cooking, empty out the water and fill the pot with cold water for 2-3 minutes. When you are peeling your eggs, peel them under cold water. I have cracked my eggs by adding them too quickly to the water so another easy tip is to cook your eggs for 20 min. Turn the heat on high with the eggs already in the water. When the water boils, reduce the heat to low and cook for the remainder of the 20 minutes.

• Egg salad is best chilled so try to make the egg salad ahead of time, before eating it.

• Always refrigerate your egg salad or keep chilled if taking it to work.

• Great ways to incorporate egg salad into your diet:

• Stuff pita bread with egg salad

• Use inside a wrap or on a bagel (or 1/2 bagel)

• Make a sandwich or an open face sandwich (even better, two open face sandwiches for double the egg salad!)

• Eat with pita chips (be sure to portion control!)

• Top your salad with egg salad

• Eat it all by itself

• In the mood for a high protein meal? Make an omelet and use my spicy egg salad recipe for the inside of the omelet (use only egg whites and skim milk when making the omelet. I recommend 2 egg whites and 2 tbsp skim milk)

• Change up your normal egg salad recipe. Add tofu, diced lean meat, veggie meat, different spices, fresh herbs, different cheeses (ex. goat cheese, blue cheese, mozzarella), different veggies (peas, corn, potatoes, zucchini, celery, cucumber, eggplant) or add seeds/nuts (sunflower seeds, soy nuts, chopped almonds).

Related Articles:

A.) Basic egg salad recipe

•  Satisfaction can be found in a great egg salad recipe. There is nothing more satisfying or filling than an egg salad sandwich. Sure everyone moves away from you in the lunchroom, but secretly they all want a bite.

• This recipe is your basic egg salad recipe. Everyone has their own favorite additions like olives, a slice of tomato, pickles, fresh or dried dill. Whatever yours is, throw it in and enjoy!

Ingredients:

• 1/2 cup mayonnaise

• 1 teaspoon dried minced onion

• 1/4 teaspoon salt

• 1/4 teaspoon pepper

• 6 hard-cooked eggs,chopped

• 1/2 cup finely chopped celery

• lettuce leaves or bread

Directions:

• In a bowl, combine mayonnaise, onion, salt and pepper.

• Stir in eggs and celery. Cover and chill.

• For each serving, spoon about 1/2 cup onto a lettuce leaf or spread on bread.

B.) Chicken salad recipe

• Chicken salad recipes are very popular wherever you go and this is because chicken salads are very satisfying, nutritious and delicious. A chicken salad recipe is also very easy to prepare because all you have to do is cook, cool, cut the chicken into bite size pieces and after that, you just chop your vegetables, and toss the whole thing with your easy to make salad dressing.

Few Ingredients Add Up To Delicious Salad

• The chicken salad recipe that is presented here is a very simple recipe with only a few ingredients. This is part of its appeal because the simple flavoring adds up to an incredibly tasty dish. Once you tastethis chicken salad recipe, you will know why this simple dish is such a popular salad even for the pickiest of eaters.

• This salad calls for macaroni or your favorite pasta for salads. You will need to cook the pasta until it is very al dente. If you cook it for too long, it may be mushy by the time it is served. Your pasta will continue to soak up the dressing when you are chilling it so you do not have to worry that your pasta will be too firm. By the time you serve your chicken salad, your noodles will be just right.

Salad Ingredients

• 2 cups cooked pasta

• 1 1/2 cups chicken, cooked and chopped

• 1 rib celery, chopped

• 1 cucumber, chopped

Salad Dressing Ingredients

• 3/4 cup mayonnaise

• 1/2 small onion, diced

• 1/2 teaspoon salt

• 1/4 teaspoon pepper

Directions

• Create your salad dressing by mixing the mayonnaise, onion, salt and pepper until they are thoroughly blended in a medium bowl.

• Toss the chicken, celery and cucumber together in a large bowl.

• Pour your salad dressing over your salad ingredients and toss together. If your salad is too dry, add more mayonnaise until you get the texture that you desire. Add more seasoning, if necessary.

• You can serve your salad right away or you can mingle the flavors by chilling your salad in the refrigerator for a few hours or for overnight.

• Although this salad is delicious as it is, you may want to dress it up with a few of your favorite ingredients. You may want to add more vegetables to it such as broccoli, carrots, black olives, cheese, green peppers or tomatoes or you may even decide to spice it up with hot peppers, salsa or garlic. This chicken salad recipe is great on its own and you can be sure that this is a healthy addition to your table. 

C.) Classic egg salad recipe

Ingredients

• 1 crushed garlic clove

• 2 tbsp olive oil

• 1 small ciabatta loaf, torn in bite-sized pieces

• 2 eggs

• 1 head torn Cos lettuce

• 4 tbsp fresh Caesar salad dessing

• slices of avocado

Method

• Heat oven to 200C/fan 180C/gas 6.

• Infuse garlic with olive oil for as long as possible. Tear ciabatta into bite-sized pieces and toss with the oil, then toast the bread in the oven for 10-15 mins until golden brown.

• Meanwhile poach the eggs. Dress the lettuce in fresh Caesar salad dressing (we like Florette). Toss the salad, croutons and lettuce in the dressing along with slices of avocado and divide between two plates.

• Top each plate of salad with a poached egg and drizzle a little extra dressing over the egg to serve.

D.) Deviled egg recipe 

Ingredients:

• 6 hard-boiled eggs

• 2 tablespoons mayonnaise

• 1 1/2 teaspoons Dijon mustard

• 1 green onion, very thinly sliced (slice a little of the green and keep separate from white)

• a few leaves of fresh flat-leaf parsley, finely chopped, optional

• freshly ground black pepper

• salt, to taste

• paprika, optional

Preparation:

• Halve or quarter eggs; scoop yolks into a small bowl. Mash well; add mayonnaise and Dijon until desired consistency is reached. Stir in white part of sliced onion and most of the chopped parsley. Taste and add salt and pepper to taste. Using a small teaspoon or pastry bag, fill egg white halves or quarters. Sprinkle with sliced green onion and remaining parsley. Sprinkle with a little pepper and/or paprika, if desired.

• Makes 12 halves, 24 quarters. Recipe can be doubled.

E.) Egg salad sandwich recipe

• Egg salad is a lunchtime sandwich classic, but it also works very well on a brunch buffet with cocktail-style pumpernickel bread and sliced fresh tomatoes. Throw some olives into the salad if you want to get fancy.

Ingredients    
Serves 2 cups

• 6 hard-boiled eggs, chopped

• 2 scallions, minced

• 1/3 cup mayonnaise

• 1 tablespoon Dijon mustard

• 1/4 teaspoon salt

• 1/4 teaspoon freshly ground black pepper Directions 

• Place the chopped eggs, scallions, mayonnaise, mustard, salt, and pepper in a small bowl and mix well.

• Adjust the seasonings to your preference.

• Cover and refrigerate for several hours to allow the flavor to develop.

• Preparation time: 5 minutes with pre-boiled eggs, plus several hours downtime.

F.) Potato salad recipe

INGREDIENTS

• 6 medium potatoes

• 1/2 large red onion

• Cheddar cheese (as desired)

• Pepper Jack cheese (as desired)

• 6 large pieces bacon, crumbled

• 6 tablespoons mayonnaise

• 1 tablespoon mustard

• 1 tablespoon Thousand Island

• 1 tablespoon Ranch

• 1 tablespoon honey barbeque sauce

• Boil potatoes until soft. Cut into slices and mix together with mayonnaise.

• Stir in the mustard, barbeque sauce, Ranch and Thousand Island.

• Chill for 1 1/2 hours, and then add the cheese and crumbled bacon.

• Sprinkle with salt, pepper and garlic salt. Add paprika for decoration.

• The potato salad recipe is ready to serve....great ! Enjoy it !

G.) Simple egg salad recipe

Yield:

• 4 servings.

• 6 large eggs

• 1/3 cup mayonnaise

• 1/4 teaspoon black pepper

• Place eggs into a pot, and cover with water. Bring the eggs to a boil on the stove top, once the water is boiling, place a lid on the pot, and turn off the heat. Allow the eggs to sit for 10 minutes, they will cook themselves with the residual heat in the pot. Over cooking boiled eggs gives you green eggs and that never looks attractive. After ten minutes, remove pot from stove top, and allow the faucet to pour cool water over the eggs. Once the water is no longer hot, add a few ice cubes, and let the eggs cool. When the eggs have cooled, give them a rough chop and place into a bowl. Combine chopped eggs along with the mayonnaise and black pepper.

Options:

• You can add your own variety of extra ingredients, maybe you would like some dill pickle or even some onion to the egg salad for a different flavor. I really enjoy egg salad on toasted sourdough bread.

How Long Do Eggs Stay Fresh?

• Note: this is for raw eggs, and not cooked eggs.

• “The oil coating which seals the shell’s pores helps to prevent bacteria from entering the egg and reduces moisture loss from the egg. RAW SHELL EGGS REFRIGERATED IN THEIR CARTONS WILL KEEP FOR ABOUT 4 TO 5 WEEKS BEYOND THE PACK DATE WITHOUT SIGNIFICANT QUALITY LOSS. (The pack date is usually a number from 1 to 365 representing the day of the year starting with January 1 as 1 and ending with December 31 as 365.)”

• “Properly handled and stored, eggs rarely “spoil”. If you keep them long enough, they are more likely to simply dry up! But, don’t leave eggs out at room temperature. They’ll age more in 1 day at room temperature than they will in 1 week in the refrigerator. Room temperature is also an ideal temperature for bacterial growth.” 

H.) Tuna salad recipe

Oh My This Is A Tuna!

• 1 cup Sunflower Seeds (soaked)

• 1 cup Raw Walnuts (soaked)

• 1/8 cup fresh squeezed Lemon juice

• 1/2 Tsp. Garlic (minced)

• 1/2 Tsp. Kelp flakes

• 2 tablespoons Nama Shoyu

• 1 pickle chopped (Bubbies pickle)

• 1 Tsp. Ume Plum vinegar (or apple cidar, I used Ume Plum)

• 1 Tsp. Herbamare seasoning

• 3 tablespoons Bubbies pickle juice

• 1 tablespoon fresh Dill Weed (chopped)

• 1/4 cup Onion (chopped)

• 1/4 cup chopped Celery

• 1/8 cup Parsley (chopped)

• In FP blend seeds, nuts, lemon juice, garlic, kelp & Nama Shoyu. Transfer to bowl and add the rest of the ingredients.

• Stir until mixed!