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Showing posts with label recipies. Show all posts

Ramdan Beef And Egg Rolls

Ramdan Beef And Egg Rolls 

Crispy fried morsels stuffed with ground beef, cabbage, and delicious seasonings. A personal creation of mine, that goes well with any Chinese dish. The sherry makes it better."

n a large skillet over medium-high heat, brown beef, then mix in onion, garlic, 2 tablespoons soy sauce, 1/2 teaspoon salt, 1/2 teaspoon pepper, 2 tablespoons sherry, and ginger. Continue to saute just until onions are tender. Transfer mixture to a bowl and set aside. In the same skillet, saute cabbage with water, 1 tablespoon oil, sugar, and remaining soy sauce, sherry, salt, and pepper. Continue to saute until cabbage is crisp-tender, about 5 minutes. Return meat mixture to pan and stir together with cabbage over low heat until heated through. Remove from heat. Pour oil into a deep pan and heat to 350 degrees F (175 degrees C). Fill each egg roll wrapper with approximately 1/4 cup of filling and roll up according to package directions. Fry in preheated oil until golden brown. Drain on paper towels and serve hot.

Ingredients

Original recipe makes 16 rolls




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Ramdan Chicken (Khoresh Fesenjan)Stew with Pomegranate



  Chicken (Khoresh Fesenjan)Stew with Pomegranate


"Chicken, onions, finely processed walnuts, and pomegranate juice are simmered to perfection. The sauce should be as thick as a good chili. Serve with saffron steamed basmati rice. Enjoy! If you prefer, substitute angelica powder for cardamom; instead of pomegranate juice, you can substitute 1/2 cup pomegranate paste diluted in 2 cups water."
al recipe makes 6 servingsChan  2 tablespoons olive oil 1 1/2 pounds chicken legs, cut up 1 white onion, thinly sliced 1/2 pound walnuts, toasted and finely ground in a food processor 1 teaspoon salt 4 cups pomegranate juice 1/2 teaspoon cardamom(optional) 2 tablespoons sugar (optional)


Directions 


 Heat olive oil in a large skillet over medium heat. Place chicken and onions in skillet, and cook 20 minutes, stirring occasionally. Mix in pureed walnuts, salt, pomegranate juice, and cardamom. Bring to a boil. Reduce heat to low, cover, and simmer for 1 1/2 hours, stirring occasionally. (If the sauce becomes too thick, stir in 1/4 cup warm water.) Mix in sugar, adjust seasoning, and simmer 30 minutes more.








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