Description:
This classic Hungarian dish traditionally calls for sweet paprikash, but this delicious recipe uses a democratic blend of hot and sweet.



Ingredients:
Chicken Paprikash Flavors
This dish originated in Hungary and is renowned for its exquisite paprika flavor. This dish traditionally uses sweet paprika, but today I am going to be mixing both hot and sweet.

Chicken Paprikash Ingredients
To make this Chicken Paprikash, you will need:
1 1/2 pounds thinly sliced chicken cutlets
1 large sweet onion
a pint of grape tomatoes
4 cloves garlic
6 ounces marinated artichoke hearts
6 ounces marinated red sweet peppers
half of an orange pepper
1 Spanish green pepper chopped
1 cup of mushrooms
small can of cannellini beans
2 cups chicken broth
4 tablespoons sweet paprika
2 tablespoons hot paprika
1 tablespoon onion flakes
salt and pepper to taste
16 ounces sour cream
1 9 ounce box of Spaetzle
3 tablespoons oil
2 1/2 tablespoons all-purpose flour

Combine the Chicken Paprikash Ingredients
Pour oil into a large skillet over medium heat. Add onion, garlic, artichoke hearts, sweet pepper, all your fresh peppers, mushrooms, and salt and pepper. Cook for 15 minutes, stirring occasionally.

Add in your flour and paprika, and then the cannellini beans. Stir and blend for about two minutes.

Add chicken broth and raise to high heat until the sauce begins to boil. Add chicken and onion flakes; stir and reduce heat to low. Cook approximately 20 minutes.

Cook the Pasta
Begin cooking your Spaetzle, which is like other pastas and requires cooking for 15 minutes in a pot of boiling water.

Add your sour cream and stir gently and add your fresh tomatoes. Be careful to keep stirring, as the sour cream can separate.

Serve the Chicken Paprikash
After two minutes remove from heat, and plate your chicken, delicious paprika sauce, and vegetables over the Spaetzle.

Directions:

Description:
For a fabulously flavorful dish that takes just minutes to make, simply saute garlic, onion and tender strips of chicken. Add artichoke hearts, tomato, feta cheese, parsley, lemon juice and oregano, and toss with hot pasta.

Enjoy!

Ingredients:
455 g uncooked pasta
15 ml olive oil
2 cloves garlic, crushed
85 g chopped red onion
455 g skinless, boneless chicken breast meat - cut into bite-size pieces
1 (14 ounce) can marinated artichoke hearts, drained and chopped
1 large tomato, chopped
75 g crumbled feta cheese
10 g chopped fresh parsley
30 ml lemon juice
3 g dried oregano
salt and pepper to taste
2 lemons, wedged, for garnish




Directions:
Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.
Meanwhile, heat olive oil in a large skillet over medium-high heat. Add garlic and onion, and saute for 2 minutes. Stir in the chicken. Cook, stirring occasionally, until chicken is no longer pink and the juices run clear, about 5 to 6 minutes.
Reduce heat to medium-low, and add the artichoke hearts, tomato, feta cheese, parsley, lemon juice, oregano and cooked pasta. Stir until heated through, about 2 to 3 minutes. Remove from heat, season to taste with salt and pepper, and garnish with lemon wedges.

Description:
This simplified, home version of the famous Middle Eastern shawarma is a delicious and exotic lamb pita sandwich. The secret is the yogurt and spice marinade which makes the lamb meat tender and infuses it with the spice blend.



Ingredients:

You will need:
2 lbs of lamb stew meat, 2 inch cubes
3 cloves of minced garlic
1/2 tsp cayenne
1/2 tsp paprika
1/2 tsp cinnamon
1/2 tsp cumin
3/4 tsp mace
3/4 tsp salt
1/2 lemon juiced
1/2 cup plain yogurt

Prepare the Lamb
It's the yogurt that's going to tenderize this meat. The mace gives it that signature shawarma-spiced, kind of Middle Eastern flavor. We're going to marinate this for 12-24 hours. I can't you exactly, but if your meat is smaller you may go 12 hours, if it was as big as mine I went 24. We're going to put those on a foil wrapped pan, and boil on high for about 5 minutes per side. It depends on the size. I like it a little pink inside.

Tahini Sauce Ingredients
Now for the tahini sauce or dressing:
1/2 clove minced garlic
1 tbsp lemon juice
2 tbsp tahini, which is a sesame seed paste
pinch of salt
2 tbsp cold water

Mix the Tahini Sauce
So basically to make tahini dressing you whisk together equal parts tahini and water. Once you mix that 1 to 1 ratio the lemon and garlic are to taste. Now, once the lamb has cooled to room temp, you can chop it up or you can slice it up. It depends of you personal taste. Some places that serve shawarmas chop it up and grill it. Other places serve it in bigger chunks.

We're going to season that with salt, black pepper and hot sauce to taste, 1/3 cup fresh parsley to give a nice fresh touch, and to moisten everything together, 2 tbsp of olive oil. Give it a mix. Now, you could eat this room temperature; it's okay. But it's really good if, in a dry hot pan, you warm it up a little. That really will bring out that mace, cinnamon, and cumin spice flavors, the garlic - so incredibly aromatic.

Assemble the Shwarma Lamb Pita
Traditionally this is served with a garnish of tomatoes, cucumbers, the tahini sauce and pitas. Lots of people like onions also, but I think they're a bit too strong, but go ahead and put onions if you like. And that's it. You drizzle some tahini on after you stuff your pitas. An incredibly delicious and aromatic, kind of exotic, lunch or dinner. I hope you give it a try.
Enjoy!





Directions:
inside video

Description:
Everyone has their favorite stuffed mushroom appetizer, but with its rich buttery flavor and crispy topping, this simple recipe will undoubtedly rise to the top of your list.

Notes:
Substitute

Prepare as directed, using RITZ Reduced Fat Crackers and KRAFT Reduced Fat Parmesan Style Grated Topping.

Make Ahead

Mushrooms can be stuffed several hours in advance. Cover and refrigerate until ready to serve. Uncover and bake at 400 degrees F for 20 min. or until heated through.


Ingredients:
20 medium mushrooms
3 tablespoons butter
2 tablespoons finely chopped onions
2 tablespoons finely chopped red peppers
14 RITZ Crackers, finely crushed
2 tablespoons KRAFT 100% Grated Parmesan Cheese
1/2 teaspoon Italian seasoning



Directions:
Preheat oven to 400 degrees F. Remove stems from mushrooms. Finely chop enough of the stems to measure 1/4 cup; set aside. Cover and refrigerate remaining stems for other use.
Melt butter in large skillet on medium heat. Add 1/4 cup chopped mushroom stems, the onions and peppers; cook and stir until vegetables are tender. Stir in cracker crumbs, cheese and Italian seasoning. Spoon crumb mixture evenly into mushroom caps. Place on ungreased baking sheet.
Bake 15 min. or until heated through.

Description:
This delicious spicy beef over a light rice noodle salad explodes with flavor, and is all about contrasting tastes and textures. Very easy to prepare and quite healthy, try making firecracker beef and noodle salad at home.



Ingredients:
Spicy Firecracker Beef Marinade
So we have:
1 tsp of soy sauce
2 tbsp of rice vinegar
2 tbsp of chili garlic sauce (you'll find that in the Asian section)
1/2 tsp of 5-spice
1/2 tsp of ginger puree or grated ginger
3 cloves of roughly chopped garlic
some black pepper to taste
1 tbsp of vegetable oil
Marinate the Firecracker Beef

We're going to mix that very well and refrigerate for 1 hour.

Prepare the Rice Noodle Salad
Now, on to the rice noodles. We're going to serve the spicy beef on cold rice noodle salad. So I have 8 oz of rice noodles, those are the thin ones. We're going to boil those for 4 minutes, they cook fast, and then we're going to rinse them in very cold water and drain them very well. We don't want a wet salad.

Add 2 tsp of fish sauce, which is a fermented condiment, kind of like soy sauce. We're going to add 2 tbsp of vegetable oil, we're going to add 2 tbsp of rice vinegar, 1/3 cup of shredded carrot. Mix it up and refrigerate until needed.

Sear the Spicy Beef
Alright, in a very hot preheated dry pan, we're going to sear the beef for 2 minutes per side. We want it rare, but we want it kind of caramelized on the outside. You're going to let that cool to room temperature.

Toss the Salad
And then we're going to finish the salad. We're going to add 2 more tbsp of rice vinegar, 1/4 cup of chopped peanuts, 1/2 cup of chopped cilantro, toss that together and our salad is ready as a base for this delicious firecracker beef.

Slice the Firecracker Beef
To finish the beef we're going to slice it across the grain. It is so nice and rare and juicy and delicious. So we have the sliced beef and we also have the drippings to which we're going to add the beef back into later. Preheat the pan very well and we're going to sear those beef slices for just a minute or two, just to caramelize the outside and the inside is still going to be really juicy and delicious.

Serve the Spicy Firecracker Beef and Noodle Salad
Go ahead and add the hot slices back to the drippings and you're going to top the cold, kind of tangy noodle salad with that hot, spicy firecracker beef, maybe a little sprinkle of peanuts. So amazingly delicious, and such a great contrast between the cold and the hot, and the sweet and the sour, and the spicy and the salty. It's just a great, great dish. I hope you give that a try.

Enjoy!





Directions:
inside video

Description:
Here are 2 ways,easy and tasty to turn the eggs into a wonderful snack.

Deviled eggs are a typical and easy snack but hardly a healthy one due to the yolk and mayonnaise concoction that makes the deviled egg so devilish.
Hummus (rather than a yolk-mayo mixture) cuts the fat and adds iron.
Paprika adds a bit of Lycopene.
Almonds provide some good fats (yup, such a thing exists) that help lower cholesterol.
Egg whites are always a great source of protein.


Ingredients:
5 hard-cooked eggs, peeled
1 1/2 tablespoons Dijon mustard
1 1/2 tablespoons mayonnaise
5 pimiento-stuffed green olives, halved
1 teaspoon Cajun seasoning

or

5 hard-cooked eggs, peeled
1 16 oz. container of Hummus (you can go with any variety you want)
a few pinches of Paprika
a handful of slivered almonds



Directions:
Cut eggs in half lengthwise; carefully remove yolks.
Mash yolks, and stir in mustard and mayonnaise; blend well.
Spoon yolk mixture evenly into egg whites.
Place an olive half in the center of each; sprinkle with Cajun seasoning.

or

Cut the eggs in halves (length-wise) and remove the yolk.
Fill the hole where the yolk was in each half with a scoop of hummus.
Top with a few raw, slivered almonds and a pinch of paprika.
Serve and eat!

ENJOY!

Description:
quick and easy
one of the special dessert for easter time


Ingredients:
To make 10 Easter Nests you will need:
225g (8oz) milk chocolate
50g (2oz) butter
2 tablespoons of golden syrup
100g (4oz) cornflakes
Packet of candy-coated mini eggs
Paper baking cases
A baking tray
A large saucepan



Directions:
1.Place ten of the paper baking cases into the hollows of the baking tray.



2.Break the chocolate into pieces and place these into a large saucepan.
3.Add the butter into the pan. Dip a tablespoon into hot water to warm it up before using it to add the golden syrup into the pan.



4.Heat the pan stirring the mixture all the time until the chocolate and the butter have melted.



5.Turn off the heat. Add the cornflakes to the mixture gently stirring them until they are covered with the chocolate. Be careful not to crush the cornflakes too much.



6.Put the cornflake mixture into each of the paper baking cases. Make a small hollow in the centre of each nest with the back of a teaspoon.



7.Place a few eggs in each nest and then place the tray into the fridge to allow the nests to set. Remove after about an hour.
8.Either keep on or remove paper baking cases and arrange on a plate when you are ready to serve them. They are best stored in an airtight container in the fridge but need to be eaten within three days.

ENJOY!

Description:
!!!Warning these contain nuts and must not be given to people with a nut allergy.

Ingredients:
You will need:
250g(9oz) packet of marzipan
Yellow food colouring
Red food colouring



Directions:
***What you do to make the chicks:
1.Cut the marzipan in half and put one half to one side in a plastic bag. Put 12 drops of food colouring in a bowl and add one half of the marzipan.



2.Mix the colouring in with the marzipan with your hands until it is completely yellow. If the marzipan begins to stick to your hands rub a tiny dab of butter on them and continue. Cut this yellow marzipan in half.



3.Put one half to one side.
4.Place the other half into a bowl and add a drop of red colouring. Mix well until the marzipan is bright orange. If it is too pale add another drop of red colouring.



5.Take the half of yellow marzipan that you put to one side and cut into five pieces. Roll four of these into balls. Squeeze each ball at one end to make the tail shape.
6.With the remaining piece of yellow marzipan make eight tiny yellow wings and press these onto each side of the chicks. Make the eye holes with a cocktail stick.



7.Take the orange marzipan and make each chick a pointed beak.
8.To make the feet bases make some small orange balls, flatten them, cut to the centre and then open them out. Place a chick onto each base.



9.Either serve on a plate or store in an airtight container until ready to be eaten. Eat the chicks within three weeks.

***What you do to make the bunnies:
1.Take the plain marzipan from the plastic bag. Put one drop of red food colouring into a bowl and add the marzipan. Mix with your hands until it is completely pink. Add a further drop if it is not pink enough. Cut the marzipan in half and put one half back in the plastic bag.
2.Cut the remaining piece into half again. With one half make three balls which will be the rabbits' bodies.



3.Cut the other piece into half.
4.Roll three smaller balls from one half to make the heads. From the other half make six ears, three noses and three tails. Nip each ear to make a fold.



5.Press the ears and nose onto each head. Then put a head onto each body. Press a tail onto each body and finally make two eye holes with a cocktail stick.
6.Either serve on a plate or store in an airtight container until ready to be eaten. Eat the bunnies within three weeks.



***What you do to make the Easter basket:
1.Take the remaining orange marzipan and cut it into 4 pieces. Make a circle for the base of your basket and three sausage shapes for the sides of the basket. Wrap them round one on top of the other for the basket sides. Put some marks round the side for decoration.
2.Add a drop of red food colouring in a bowl and put in the remaining pink marzipan. Mix lightly to achieve a marbling effect. Make some egg shapes and a roll out a sausage shape for the handle for the basket.
3.Put the eggs into the basket. Attach the handle to the basket. If you have problems getting the handle to stick dampen the ends of the handle with water.
4.Either serve on a plate or store in an airtight container until ready to be eaten. Eat within three weeks.




ENJOY!

Description:
home cooking - medium curse

Ingredients:
800 g Salmon Fillet (Skin on, Scales off and Bones Out)
600-700g Small New Potatoes
400g Asparagus
300g Baby Plum Tomatoes or Cherry Tomatoes
2 Garlic Cloves
2 tbsp Extra Virgin Olive Oil
2 tbsp Grape Seed Oil
2 tbsp Coarse Sea Salt and Ground Black Pepper
2 tbsp Fresh Chopped Basil
1 tbsp Lime Juice


Directions:
Preheat your oven to 180C/350F

Place the new potatoes in some salted boiling water in a medium sized pot along with a sprig of the mint;

Lay the asparagus flat on the board and peel the bottom half leaving the tips unpeeled;

Add some olive oil to the chargrill pan and turn to a medium heat. Add the asparagus to the pan and season with salt and pepper. Cook them for 1 minute on each side until they have taken some colour. Remove from the heat and set aside for later;

Add some olive oil and two peeled whole cloves of garlic to a large frying pan or skillet and heat to a medium temperature before adding the baby plum tomatoes and cooking gently for 3 minutes before placing the frying pan into the oven;

Season the salmon with sea salt before cooking in a non stick frying pan on a very high temperature skin side down for 90 seconds;

When the fish starts to change colour flip it over using a palate knife and cook for 30 seconds on the other side before flipping it back over and taking away from the heat and setting to one side;

Place the asparagus into the oven;

Check the potatoes with a small knife, if they are soft but not overcooked remove from the heat and strain;

Remove the tomatoes and asparagus from the oven;

Halve the potatoes and layer around the plate with the tomatoes and asparagus. Place the salmon on top in the centre of the plate with the skin side up;

Make a sauce in a small bowl by mixing the juice from the tomatoes, the lime juice, basil leaves and the remaining olive oil;

Spoon the sauce around the fish and serve immediately.

ENJOY!

Description:
traditional irish recepie

Ingredients:
2 lb. Ground Lamb
1 lg. Onion, chopped finely
3 Carrots, sliced and cooked
1 10 oz. Bag frozen peas
1 tbsp Worcestershire Sauce
1 tbsp Ketchup
2-3 lbs. Mashed Potatoes
Salt and Pepper to taste



Directions:
Preheat oven to 350 degrees.

Season lamb with salt and pepper. In large frying pan, sauté lamb on medium high heat until browned. Drain off fat. Add onion and cook until onion is translucent. Stir in Worcestershire sauce and ketchup. Remove from heat.

Put meat and onion mixture in a casserole dish. Add peas and Carrots and stir. Spread Mashed potatoes on top until no beef is visible.

Bake for 15- 20 minutes or until potatoes begin to brown.

Enjoy!

Description:
Everyone is a little bit Irish on St. Patrick's Day!

St.Patrick,s Day - traditional recepie:

Ingredients:
2 lb boneless beef chuck, cut into 1-inch pieces
2 tablespoons all-purpose flour
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons vegetable oil
1 large onion, coarsely chopped
2 garlic cloves, chopped
3 tablespoons water
1 1/2 tablespoons tomato paste
1 cup beef broth
1 cup Guinness or other Irish stout
1 tablespoon Worcestershire sauce
2 teaspoons drained brined green peppercorns, coarsely chopped
2 fresh thyme sprigs
Rough puff pastry dough
1 large egg, lightly beaten
1 tablespoon water
Special equipment: 4 (14-oz) deep bowls or ramekins (4 to 5 inches wide; see Shopping List, page 301) or similar-capacity ovenproof dishes


Directions:
Put oven rack in middle position and preheat oven to 350°F.
Pat beef dry. Stir together flour, salt, and pepper in a shallow dish. Add beef, turning to coat, then shake off excess and transfer to a plate. Heat oil in a wide 5- to 6-quart ovenproof heavy pot over moderately high heat until just smoking, then brown meat in 3 batches, turning occasionally, about 5 minutes per batch, transferring to a bowl.
Add onion, garlic, and water to pot and cook, scraping up any brown bits from bottom of pot and stirring frequently, until onion is softened, about 5 minutes. Add tomato paste and cook, stirring, 1 minute. Stir in beef with any juices accumulated in bowl, broth, beer, Worcestershire sauce, peppercorns, and thyme and bring to a simmer, then cover and transfer to oven. Braise until beef is very tender and sauce is thickened, about 1 1/4 to 1 1/2 hours. Discard thyme and cool stew completely, uncovered, about 30 minutes. (If stew is warm while assembling pies, it will melt uncooked pastry top.)
Put a shallow baking pan on middle rack of oven and increase oven temperature to 425°F.
Divide cooled stew among bowls (they won't be completely full). Roll out pastry dough on a lightly floured surface with a lightly floured rolling pin into a 13-inch square, about 1/8 inch thick. Trim edges and cut dough into quarters. Stir together egg and water and brush a 1-inch border of egg wash around each square. Invert 1 square over each bowl and drape, pressing sides lightly to help adhere. Brush pastry tops with some of remaining egg wash and freeze 15 minutes to thoroughly chill dough.
Bake pies in preheated shallow baking pan until pastry is puffed and golden brown, about 20 minutes.
Reduce oven temperature to 400°F and bake 5 minutes more to fully cook dough.
Cooks' note: Stew (without pastry) can be made 2 days ahead, cooled completely, and chilled, covered. Bring to room temperature before using.

Enjoy!

Description:
A delicious combination of pork with oranges and cranberries.
Scroll down to see more pork chop recipes.


Ingredients:
INGREDIENTS:
6 pork chops (3/4 to 1-inch thick)
1 tablespoon vegetable oil
2 tablespoons water or chicken broth
1 teaspoon salt
1/4 cup granulated sugar
1/4 cup light corn syrup
2 tablespoons finely grated orange rind
2 cups navel orange sections, including juice (about 4 to 5 medium oranges)
2 cups fresh or frozen cranberries
hot cooked rice

PREPARATION:
Trim fat from pork chops; brown chops in shortening in a large skillet. Drain, if necessary. Add water or broth and salt; cover and cook over medium heat 35 to 40 minutes or until pork chops are cooked through.

In a bowl, combine sugar, corn syrup, orange rind, orange sections, and cranberries; add to the skillet and cook 5 minutes longer. Serve with hot cooked rice.
Serves 6.





Directions:
recepies

Description:
Pork With Apple Dijon Pan Sauce
with Chef John Mitzewich
Perk up your pork tenderloin with a delicious, homemade apple and Dijon sauce. A classically trained chef shows you how to prepare the pork, plus how to make sauce in five steps.


Ingredients:
Remove the Silver Skin From the Pork
There's our whole pork tenderloin. It's about a pound and a half -- a really beautiful piece of meat. The only trimming we have to do is to take off the silver skin with a sharp knife.

There's the slow-mo version of how to do it. Just put the knife in between the silver skin and the meat.

I didn't have three minutes to show you how to do it all, so three minutes later, all that was gone. It's very easy. You can do it, just use a sharp knife.
Fold the Tail Piece of the Pork Tenderloin
Now see that little tail piece, how that's thinner than the rest of the pork? I'm going to use a knot and just fold that up and tie it. That way, it's all the same thickness. See that? Pretty good trick.
Marinate the Pork Tenderloin
OK, cover that with black pepper. For our marinade, we're going to use some garlic, three cloves, and some rosemary, which we are going to bruise. This just means to pound it with the back of your knife.

Throw all that in a bag and add a tablespoon of olive oil and your pork. And then give it a nice little massage to distribute all the garlic and rosemary. All right, you are going to throw that in the fridge for four to 12 hours.

Preheat your oven to 375F. When you remove it from the marinade, take off the garlic and rosemary so it doesn't burn in the pan. We're going to salt it well.
Sear the Pork Tenderloin
And here are your 5 steps for any pan sauce: sear it, roast it, deglaze the pan, reduce the sauce, and finish with butter -- my favorite step!

So, here's the searing. We're going to put a tablespoon of oil in a very hot pan. We're going to sear that pork tenderloin - I'm going to put it fold side down - and we're going to sear it 3-4 minutes per side on high heat to get a nice crust going. So that's the searing.
Roast the Pork Tenderloin
The roasting is of course the roasting. I'm going to go 20 minutes at 375F, or if you want to go internal temperature, I go 165F, which comes out nice and moist. So now that we've taken that pork out to rest, we are ready to deglaze the bottom of the pan.
Deglaze the Bottom of the Pan and Reduce
We're going to add our liquids; our cider vinegar, which is a 1/4 cup; our couple tablespoons of Dijon; our two cups of apple cider. And that's the deglazing.

Now on high, heat the reduction. We're simply going to reduce that liquid down buy 3/4 until it kind of looks like that. Turn off the heat.
Add Butter to the Apple Dijon Pan Sauce
Add two tablespoons of cold butter, and whisk until incorporated. Just whisk it all in. It will come together, it will thicken it.

Now what's happening is the vinegar in the reduction is helping emulsify the butter into the sauce, and that's what gives it that shine and that incredible texture.
Season and Strain the Pan Sauce
Be sure to adjust for salt and pepper. And just to be fancy I'm going to strain mine, you know, just to look professional.

I'm going to add 1 teaspoon of fresh minced rosemary for some color after I strain it.
Top the Pork With the Pan Sauce
Slice your meat on the bias -- it just looks cool. Top with that amazing sauce, and you have an incredible, incredible pork dish.

And the important thing to remember is that if you follow those five steps you can make a delicious pan sauce out of any roasted meat. I hope you give it a try.

Enjoy!





Directions:
inside video