Stuffed Grape Leaves

Ingredients:

• 1 jar grape leaves, about 50-60 leaves.
• 1 1/2 cups rice, Italian or calrose.
• 2 tomatoes, finely chopped.
• 1/2 cup parsley, finely chopped.
• 1/4 cup mint, finely chopped.
• 3 tbsp lemon juice.
• 2 tbsp olive oil.
• 1/2 tsp salt.
• 1 tsp mixed spices.(seven spice)
• 2 tomatoes, sliced in circles.
• 1 1/2 cup water.
• 2 tbsp lemon juice, extra.
• 1/2 tsp salt, extra.
  

Wash rice and soak in hot water for 30 minutes, drain.
In large bowl, combine rice, tomatoes, parsley, mint, lemon juice, oil, salt and mixed spice; set
aside.
Rinse grape leaves under cold water. In large pot of boiling water, blanch for 3 minutes. cool under cold water; drain. If there is a stem on the leaf; cut it off.
Place 1 grape leaf, shiny side down, on work surface. Place about 1 tbsp of the rice mixture on bottom of leaf, fold over sides and roll up,like a spring roll; but not very tight. Repeat with rest of grape leaves and rice mixture.
In a large pot, line bottom with any broken leafs, then; place tomato slices. Place rolls over the tomatoes. Add any liquid left from rice mixture to 1 1/2 cup of water, add lemon juice and salt, pour over rolls. Cover rolls with a heatproof plate. Cover with lid and bring to boil; reduce heat and simmer for about 1 hour.
convert to serving plate. serve warm or cold.

Shepherd's Pie

I made this pie today for my family. It was delicious, everybody loved it.

Ingredients:

• 1 lb ground beef.
• 2 tbsp oil.
• 1 Carrot, chopped.
• 1 onion, chopped.
• 1 clove garlic, minced.
• 1 cup frozen peas.
• 4 tbsp Worcestershire sauce.
• 1/2 tsp salt.
• freshly ground pepper.
  
• 1 lb potatoes, peeled and cut to cubes.
• 2 tbsp cream cheese.
• 3 tbsp milk or heavy cream.
• 2 tbsp butter, melted.
• Salt and freshly ground pepper.

Boil potatoes in salted water until soft. In a large skillet, add oil and saute onion, carrots and garlic for 5 minutes. Add beef and cook for another 15 minutes. Add salt, pepper, peas and Worcestershire sauce and cook until all cooked through.
Mash potatoes and butter. Add milk and cream cheese and mix well. Season with salt and pepper to taste.
Preheat oven to 400 F.
Scrape beef mixture to baking dish and cover with mashed potatoes. Cook for 30 minutes or until golden on sides.

Peanut Butter Stir Fry

Ingredients:

• 1 pkg (250 g) noodles.
• 2 tbsp peanut butter.
• 1/4 cup soy sauce.
  
• 1 cup vegetable or chicken stock.
• 2 tbsp white wine vinegar.
• zest of 1 lemon.
• juice of half a lemon.
• 1/2 tsp chili sauce.(optional)
• 1 tbsp oil.
  
• 2 tbsp grated ginger.
• 3 cloves garlic, minced.
• 4 springs green onions, chopped.
• 1 small pkg frozen stir fry vegetable.
• 2 tbsp chopped cilantro(coriander).
  

Cook noodles as directed on package, drain and sit aside. In a small bowl, mix peanut butter, soy sauce, stock, vinegar, lemon zest, lemon juice and chili sauce until Incorporated. In a large skillet, heat oil and add green onion, ginger and garlic. Cook for 2 minutes then add vegetable and cook for 2 other minutes. Add sauce mixture and cook until starts boiling. Take skillet of heat and add cooked noodles. Mix slowly until noodles well coated. Transfer into serving plate. Sprinkle with chopped cilantro.

* serves 4.

Beef Stew

Ingredients:

• 1 1/2 pound stewing beef.
• 3 tbsp all purpose flour.
• 2 tbsp oil.
• 1 large onion, chopped.
• 2 cups sliced button mushrooms.
• 2 carrots, cut into big chunks.
  
• 2 tbsp Worcestershire sauce.
• 1 tbsp tomato paste.
• 1 cup red wine.
• 1 cup beef stock.
• 1/2 tsp dried thyme.
• 1/2 tsp dried oregano.
• 2 potatoes, cut into chunks.
• 1 cup peas.
• salt & freshly ground pepper.
  

Heat oil in a medium size pot. Brown beef in batches. Add all meat pieces, onions, mushroom and carrots and cook for a few minutes. Add wine and scrape all the little bits in bottom of pot. Then add Worcestershire sauce, tomato paste, stock, thyme and oregano. Bring to boil then reduce heat and simmer covered for about 1 hour or until meat is tender. Half way through cooking, add potatoes and peas.Season to taste.

Chicken and sausage

Ingredients:

• 1 large onion, cut into quarters.
• 1/2 cup olive oil.
  
• 2 tsp mustard.
• 1 tbsp dried sage.
• Freshly ground black pepper.
• 3 tbsp Worcestershire sauce.
• 1 lemon, cut into quarters.
  
• 4 pound chicken, about 10 pieces.
  
• 8 Italian sausages, cut in half.
  

Put onions in a freezer bag with the oil, mustard, dried sage, a good grinding of pepper, and Worcestershire sauce. Squeeze juice of lemon into bag, and then add them. Mix everything very well in the bag. Add the chicken pieces. Leave to marinade in the refrigerator overnight.
Preheat the oven to 425 degrees F. Allow the chicken to come to room temperature in its marinade.
Arrange the chicken pieces in roasting pan skin side up with the marinade, including all the bits and pieces, and tuck the sausages around them. Put pan into oven to cook for 1 hour and 15 minutes. Turn the sausages over half way through to color them evenly.

* serves 6.

Teriyaki Burger

Ingredients:

• 1 pound lean ground beef or turkey.
• 2 tbsp teriyaki sauce.
• 1 egg.
• 1/2 cup bread crumbs.
• 1/2 tsp salt.
• freshly ground pepper.
  

In a large bowl, combine beef, sauce, egg, salt, pepper and bread crumbs. Mix together and shape into patties.
Grill until cooked through.

Chicken in BBQ Sauce

Ingredients:

• 5 cups tomato sauce, store bought or home made.
• 1/2 cup ketchup.
• 2 tbsp mustard.
• 1/4 cup worcestershire sauce.
  
• 1/3 brown sugar.
• 1 cup dark ale.
• salt & pepper.
  
• 1 1/2 pounds chicken pieces ( drumsticks or thighs )
• salt.
• pepper.
• 4 tbsp oil.

Combine tomato sauce, ketchup, mustard, worcestershire sauce, sugar, dark ale and hot sauce in a sauce pot.
Simmer for about 25 minutes or until thickened. Season to taste.
Season chicken pieces with salt and pepper. Heat oil and fry chicken until browned.
Place chicken in a baking dish. Add sauce to cover chicken. Add water if needed to cover.
Place it in a 400 F oven and bake for 20-25 minutes or until chicken is fully cooked.

Tuna Casserole

Ingredients:

• 3 cups medium size pasta as fussili
  
• 1 cup frozen peas
• 1 can cream of celery soup
• 1/2 cup milk
• 1 can tuna (6 oz), drained
• 1 cup shredded cheddar cheese
• 1/2 tsp paprika

Cook pasta according to directions. Combine soup, milk, tuna and half of cheese.Stir in pasta and peas. Spoon into 2-Liter casserole.Top with remaining cheese and sprinkle with paprika.
Bake at 400 F for 20 minutes.