Lebanese Kibbeh Recipe

Preparation time: 30 min
Inactive time: 30 min
Cooking time: 30 min

Total time: 1 hr 30 min

Yield: 1 1/2 to 2 dozen

Ingredients

Outer Shells:

• 2 cups fine bulgur wheat
• 1 1/2 pounds ground beef
• 1/2 cups roughly chopped yellow onions
• 1 teaspoons salt
• 1/2 teaspoons ground black pepper
• 1 tablespoon chopped fresh mint
• 1/4 teaspoon ground cinnamon

Stuffing:

• 1/2 pound ground beef
• 3/4 cups finely chopped yellow onions
• 1/3 cup pine nuts, lightly toasted
• 3/4 teaspoon salt
• 1/2 teaspoon allspice
• 1/2 teaspoon ground pepper
• 1/4 teaspoon ground cinnamon
• Vegetable oil, for frying

Directions

Outer shell:
To make the outer shells, place the bulgur wheat in a bowl and cover with water. Let sit for 20 minutes then drain in a strainer, pressing to extract the excess liquid.

In a large bowl, blend the beef, onions, salt, pepper, chopped mint and ground cinnamon  to a paste. Add the strained bulgur wheat and mix well. Process again, in batches, in a food processor until smooth and pliable enough to work like a dough, adding a little ice water if needed.

Stuffing:
To make the stuffing, in a large skillet, cook the meat, stirring, over medium-high heat until browned, about 4 minutes. Add the onions, salt, allspice, pepper, and cinnamon, and cook, stirring, until tender, about 4 minutes. Remove from the heat and add the pine nuts. Let sit until cool enough to handle.

To make the final dish, with wet hands, shape the raw meat-bulgur mixture into egg-sized balls. Make a hole down the center of each ball with an index finger to make a deep cup with a pointed bottom. Stuff each ball with about 1 tablespoon of the stuffing. Press down on the sides and top to enclose the filling and reshape into a smooth egg with a pointed top. Repeat with the remaining ingredients, wetting your hands frequently.

Preheat the oil to 360 degrees F.

In batches, add the kibbeh balls to the hot oil and cook until golden brown and the meat is cooked through, about 4 to 5 minutes. Remove with a slotted spoon and drain on paper towels.

Valentine cake pops

Ingredients

• 2 tablespoons instant espresso coffee powder or granules
• 1 1/3 cups water
• 1 box Betty Crocker® SuperMoist® triple chocolate fudge cake mix
• 1/2 cup vegetable oil
• 3 eggs
• 1 container (12 oz) Betty Crocker® whipped cream frosting
• 1 bag (14 oz) red candy melts or coating wafers
• 1 bag (14 oz) white candy melts or coating wafers
• 1 teaspoon shortening
• 40 paper lollipop sticks
• Betty Crocker® Decorating Decors candy sprinkles
• Betty Crocker® red sugar
• 1 large block white plastic foam

Directions

1. Heat oven to 350°F. Grease 13x9-inch pan with shortening or cooking spray. In small bowl, mix coffee powder and water until dissolved. Make and bake cake mix as directed on box, using oil and eggs and substituting coffee mixture for water. Cool completely in pan on cooling rack.
2. Line cookie sheet with waxed paper. With fingers, crumble cake into large bowl. Add frosting; mix well with hands until dough forms. Roll tablespoonfuls of dough into firm balls; place on cookie sheet. Freeze about 15 minutes.
3. In microwavable bowl, microwave red candy melts as directed on bag. Stir in 1/2 teaspoon of the shortening until smooth and mixture slightly runs off spoon. Repeat with white candy melts and remaining 1/2 teaspoon shortening.
4. Remove cake balls from freezer. For each pop, dip tip of 1 lollipop stick halfway into melted candy and insert stick halfway into 1 cake ball. Place on lined cookie sheet until all sticks are attached. Dip balls in red or white melted candy until well coated; tap off any excess. Decorate with sprinkles, red sugar or opposite color of coating, as desired. Poke ends of sticks into foam block. Let stand until set. Store at room temperature.

Recipe taken from: http://www.bettycrocker.com/how-to/tipslibrary/baking-tips/valentine-cake-pops

Sugar Cookies

Ingredients

• 3 cups all-purpose flour
• 3/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup unsalted butter, softened
• 1 cup sugar
• 1 egg, beaten
• 1 tablespoon milk
• Powdered sugar, for rolling out dough

Directions

1. Sift together flour, baking powder, and salt. Set aside. Place butter and sugar in large bowl of electric stand mixer and beat until light in color. Add egg and milk and beat to combine. Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl. Divide the dough in half, wrap in waxed paper, and refrigerate for 2 hours.
2. Preheat oven to 375 degrees F.
3. Sprinkle surface where you will roll out dough with powdered sugar. Remove 1 wrapped pack of dough from refrigerator at a time, sprinkle rolling pin with powdered sugar, and roll out dough to 1/4-inch thick. Move the dough around and check underneath frequently to make sure it is not sticking. If dough has warmed during rolling, place cold cookie sheet on top for 10 minutes to chill. Cut into desired shape, place at least 1-inch apart on greased baking sheet, parchment, or silicone baking mat, and bake for 7 to 9 minutes or until cookies are just beginning to turn brown around the edges, rotating cookie sheet halfway through baking time. Let sit on baking sheet for 2 minutes after removal from oven and then move to complete cooling on wire rack. Serve as is or ice as desired. Store in airtight container for up to 1 week.

Recipe taken from: http://www.foodnetwork.com/recipes/alton-brown/sugar-cookies-recipe.html

Hamburger Steak with Onions and Gravy

 

Prep Time: 15 Min
Cook Time: 25 Min
Ready In: 40 Min

Original Recipe Yield 4 servings

Ingredients

• 1 pound ground beef
• 1 egg
• 1/4 cup bread crumbs
• 1/8 teaspoon ground black pepper
• 1/2 teaspoon seasoned salt
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1 teaspoon Worcestershire sauce
• 1 tablespoon vegetable oil
• 1 cup thinly sliced onion
• 2 tablespoons all-purpose flour
• 1 cup beef broth
• 1 tablespoon cooking sherry
• 1/2 teaspoon seasoned salt

Directions

1. In a large bowl, mix together the ground beef, egg, bread crumbs, pepper, salt, onion powder, garlic powder, and Worcestershire sauce. Form into 8 balls, and flatten into patties.
2. Heat the oil in a large skillet over medium heat. Fry the patties and onion in the oil until patties are nicely browned, about 4 minutes per side. Remove the beef patties to a plate, and keep warm.
3. Sprinkle flour over the onions and drippings in the skillet. Stir in flour with a fork, scraping bits of beef off of the bottom as you stir. Gradually mix in the beef broth and sherry. Season with seasoned salt. Simmer and stir over medium-low heat for about 5 minutes, until the gravy thickens. Turn heat to low, retrn patties to the gravy, cover, and simmer for another 15 minutes.

Recipe taken from:

http://allrecipes.com/recipe/hamburger-steak-with-onions-and-gravy/

Chicken Pot Pie

Ingredients:

• 1 pound skinless, boneless chicken breast halves - cubed
• 1 cup sliced carrots
• 1 cup frozen green peas
• 1/2 cup sliced celery
• 1/3 cup butter
• 1/3 cup chopped onion
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon celery seed
• 1 3/4 cups chicken broth
• 2/3 cup milk
• 2 (9 inch) unbaked pie crusts

Directions:

1. Preheat oven to 425 degrees F (220 degrees C.)
2. In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.
3. In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
4. Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
5. Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

Recipe taken from:

http://allrecipes.com/recipe/chicken-pot-pie-ix/detail.aspx

Chicken Cordon Bleu

Ingredients:

• 6 skinless, boneless chicken breast halves
• 6 slices Swiss cheese
• 6 slices ham
• 3 tablespoons all-purpose flour
• 1 teaspoon paprika
• 6 tablespoons butter
• 1/2 cup dry white wine
• 1 teaspoon chicken bouillon granules
• 1 tablespoon cornstarch
• 1 cup heavy whipping cream

Directions:

1. Pound chicken breasts if they are too thick. Place a cheese and ham slice on each breast within 1/2 inch of the edges. Fold the edges of the chicken over the filling, and secure with toothpicks. Mix the flour and paprika in a small bowl, and coat the chicken pieces.
2. Heat the butter in a large skillet over medium-high heat, and cook the chicken until browned on all sides. Add the wine and bouillon. Reduce heat to low, cover, and simmer for 30 minutes, until chicken is no longer pink and juices run clear.
3. Remove the toothpicks, and transfer the breasts to a warm platter. Blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet. Cook, stirring until thickened, and pour over the chicken. Serve warm.

Recipe taken from:

http://allrecipes.com/recipe/chicken-cordon-bleu-ii/detail.aspx

Cheese Stuffed Meatball Skewers

Ingredients

• 2lb lean (at least 85%) ground beef
• 1egg, beaten
• 1/4 cup Progresso® Italian style bread crumbs
• 2 tablespoona Worcestershire sauce
• 3 cloves garlic, finely chopped
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 3oz Cheddar cheese, cut into 24 (1/2-inch) cubes
• 2 cans (8 oz each) Pillsbury® refrigerated crescent dinner rolls or 2 cans (8 oz each) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
• 1 tablespoon milk
• 3 tablespoons sesame seed
• 24 (4-inch) skewers
• Lettuce, if desired
• Plum (Roma) tomato slices, if desired
• 24 pickle slices, if desired
• Ketchup and mustard, if desired

Directions

1. Heat oven to 400°F. Line 15x10x1-inch pan with foil; spray foil with cooking spray.
2. In large bowl, mix beef, egg, bread crumbs, Worcestershire sauce, garlic, salt and pepper. Shape mixture into 24 (1 1/2-inch) balls. Press 1 cheese cube into center of each ball, sealing it inside. Gently place in pan. Bake 20 to 25 minutes or until thoroughly cooked and no longer pink in center.
3. Reduce oven temperature to 375°F. Unroll both cans of dough onto 2 ungreased cookie sheets to form two12x8-inch rectangles; if using crescent roll dough, firmly press perforations to seal. Brush with milk and sprinkle sesame seed evenly over dough.
4. Bake at 375°F 10 to 12 minutes or until golden brown. Cool completely, about 20 minutes. Cut each crescent sheet into 24 (2x2-inch) squares.
5. To serve, place 1 crescent square on skewer; add lettuce, tomato, meatball, pickle slice, ketchup and mustard. Top with another crescent square.

Recipe taken from:

http://www.pillsbury.com/recipes/juicy-meatball-skewers/6ef61040-7891-4bf2-bbca-b80c7bd6077e

Mediterranean Stuffed Chicken Breasts

Ingredients:

• 1 large red bell pepper
• 1/4 cup (1 ounce) crumbled feta cheese
• 2 tablespoons finely chopped pitted kalamata olives
• 1 tablespoon minced fresh basil
• 8 (6-ounce) skinless, boneless chicken breasts

Directions:

• Preheat broiler. Cut bell pepper in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 15 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 15 minutes. Peel and finely chop. 
• Prepare grill to medium-high heat. Combine bell pepper, cheese, olives, and basil. Cut a horizontal slit through thickest portion of each chicken breast half to form a pocket. 
• Stuff 2 tablespoons bell pepper mixture into each pocket; close opening with a wooden pick. Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon black pepper. 
• Place chicken on a grill rack coated with cooking spray. Grill 6 minutes on each side or until done. Remove from grill; cover loosely with foil, and let stand 10 minutes.

Recipe taken from: http://www.myrecipes.com/recipe/mediterranean-stuffed-chicken-breasts-10000001988550/

Bacon Cheddar Chicken Fingers

Ingredients

• 2/3 cup Original Bisquick® mix
• 1/2 cup finely shredded Cheddar cheese
• 1/4 cup cooked real bacon bits or pieces (from 3-oz bag)
• 1/2 teaspoon salt or garlic salt
• 1/2 teaspoon paprika
• 3 boneless skinless chicken breast halves, cut crosswise into 1/2-inch strips
• 1 egg, slightly beaten
• 3 tablespoons butter or margarine, melted

Sriracha Dipping Sauce

• 1 tablespoon Sriracha sauce or buffalo wing sauce
• 1/2 cup mayonnaise

Bacon Ranch Dipping Sauce

• 1/2 cup ranch dressing
• 2 tablespoons cooked real bacon bits or pieces (from 3-oz bag)

Directions

1. Heat oven to 450ºF. Line cookie sheet with foil; spray with cooking spray.
2. Mix Bisquick mix, cheese, bacon, salt and paprika in 1-gallon resealable plastic food-storage bag. Dip half the chicken strips into egg; place in bag of Bisquick mixture. Seal bag; shake to coat. Place chicken on cookie sheet. Repeat with remaining chicken. Drizzle butter over chicken.
3. Bake 12 to 14 minutes, turning after 6 minutes with pancake turner, until no longer pink in center.
4. Meanwhile, in separate small bowls, mix Sriracha Dipping Sauce and Bacon Ranch Dipping Sauce until each is well blended. Serve chicken fingers with dipping sauces.

Recipe taken from: http://www.bettycrocker.com/recipes/bacon-cheddar-chicken-fingers/2f685ade-629e-47aa-a9d7-7b8eb543ed72

Roasted Tomato Soup

Ingredients:

• 4 pounds plum tomatoes, halved
• 2 medium yellow onions, diced
• 3 garlic cloves, smashed and peeled
• 1/4 cup extra-virgin olive oil, plus more for drizzling
• Coarse salt and ground pepper
• 4 cups low-sodium chicken broth, plus more for thinning
• 2 tablespoons fresh chopped tarragon

Directions:

1. Preheat oven to 450 degrees. Toss together tomatoes, onions, garlic and oil; season with salt and pepper. Arrange vegetables in a single layer on a rimmed baking sheet and bake until tomatoes are deep brown in spots and onions are soft, 45 minutes.
2. Transfer vegetables and all juices to a large dutch oven or heavy pot. Add chicken broth and bring to a rapid simmer. Cook until slightly reduced, about 25 minutes.
3. Transfer soup to a large bowl. In batches, fill blender halfway with soup, puree until smooth, transferring to pot as you work (use caution when blending hot liquids). Stir in tarragon and season with salt and pepper. If necessary thin with additional chicken broth. Serve with a drizzle of olive oil.

Indian-Spiced Chicken With Spinach

Makes 4 servings

Ingredients:

• 1 pound boneless and skinless chicken breasts
• 1 package (10 ounces) frozen spinach, defrosted
• 1 tablespoon vegetable oil
• 1 cup finely chopped onion
• 2 medium cloves garlic, peeled and minced
• 1 tablespoon peeled and finely chopped fresh gingerroot
• 1 red jalapeño pepper, stemmed, seeded and finely chopped
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• ½ teaspoon turmeric
• ½ teaspoon paprika
• 1 cinnamon stick
• 1 teaspoon salt
• 1 can (15 ounces) peeled and diced tomatoes in purée
• About 1 cup water
• ½ teaspoon cornstarch
• ¾ cup fat-free half-and-half
• 1 can (14 ounces) vegetable broth plus water to equal 3 cups
• 1 ½ cups long-grain white rice
• ¼ teaspoon salt

Directions

1. Cut the chicken into strips about 1 inch wide; set aside. Squeeze the excess liquid out of the thawed spinach; set aside.
2. Heat the oil in a large skillet over medium-low heat. Add the onion and sauté 4 minutes. Add the garlic, ginger and jalapeño. Cover the pan and cook until the onions are soft, about 5 minutes longer; be careful not to let the mixture burn.
3. Stir in the cumin, coriander, turmeric, paprika, cinnamon stick and salt; stir 1 minute.
4. Pour the tomatoes and 1 cup water into the pan. Bring to a boil, reduce the heat and simmer 5 minutes.
5. Put the cornstarch into a measuring cup. Whisk in the half-and-half. Remove the tomato sauce from the heat.
6. Stir some of the hot sauce into the half-and-half. Pour back into the pan, add the spinach and bring to a simmer. 
7. Stir the chicken into the pan; cover and cook at a gentle simmer over medium-low heat until the chicken is cooked through. (Add a little additional water if the mixture is too thick.) Remove the cinnamon stick.
8. Rice cooking: In a 3 ½-quart saucepan, combine the broth, rice and salt. Bring to a boil, stirring well. Reduce the heat to low, cover and cook 20 minutes. Remove from the heat and set aside, covered, 5 minutes.
9. Spoon the chicken and sauce over the rice and serve.

Recipe taken from: "Food & Wine Magazine's Quick from Scratch Chicken Cookbook."

Chicken with Plum Chutney

INGREDIENTS

- 4 (6 to 8 ounces each) boneless skinless chicken breast halves

- Coarse salt and ground pepper

- 2 tablespoons olive oil

- 1/2 medium red onion, chopped

- 1/2 jalapeno chile, (ribs and seeds removed for less heat, if desired), chopped

- 4 red plums, (about 1 pound), halved, pitted, and cut into 1/2-inch pieces

- 1/3 cup packed light-brown sugar

- 2 tablespoons cider vinegar

- 3/4 teaspoon curry powder

- 1/4 teaspoon ground ginger

DIRECTIONS

1. Season chicken with salt and pepper. In a large skillet, heat 1 tablespoon oil over medium. Add chicken and cook until opaque throughout, about 5 minutes per side. Transfer to a plate. Set aside.

2. Make chutney: To skillet, add remaining 1 tablespoon oil, onion, and jalapeno; cook until softened, about 3 minutes. Increase heat to medium-high; add plums, sugar, vinegar, curry powder, ginger, and 1/4 cup water. Bring to a boil; reduce to a simmer, and cook until plums are softened and liquid is slightly syrupy, about 8 minutes.

3. Add chicken and any juices that have accumulated on plate; simmer until heated through, about 4 minutes. Season with salt and pepper to taste. Serve chicken with chutney spooned on top.

Recipe taken from:

http://www.marthastewart.com/1015748/chicken-plum-chutney?xsc=eml_edfsc_2013_09_10

Steamed Fish with Spicy Ginger Sesame Sauce

Ingredients:

• one whole fish cleaned or 200 – 300 grams of white fish fillet such as red snapper
• salt and pepper for seasoning
• 3 tbs soy sauce (or more depending on your taste)
• 1/2 cup water
• 1 tbs sugar (or more depending on your taste)
• 4 drops chili oil or 1 tsp crushed red pepper
• 3 cloves garlic, minced
• 2 tbs thinly sliced ginger
• 2 tsp sesame oil
• 2 stalks spring onions, chopped (set aside some for garnishing)
• 2 tbs chopped coriander, stems and leaves (set aside some for garnishing)

Directions:

1. Steam whole fish in steamer until cooked. Depending on how large the fish is, this can take from 15 – 30 minutes. Place on serving plate and keep warm in a 200 oven.  If using fish fillets, cut fillets in serving portions. Season with salt and pepper.  Line steamer with parchment paper and place fillets. Cover and steam for 10 – 15 minutes until cooked through. Place in serving plates or keep in steamer until ready to serve.
2. In a pot, mix the rest of the ingredients and boil.  Check seasoning and adjust.
3. Pour over fish and sprinkle with chopped coriander and spring onions. Serve with steamed rice

Recipe taken from:
http://www.cafenilson.com/2009/02/steamed-fish-with-ginger-sesame-sauce/