dela Recipes

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dela Recips

Khoresht Reevaas
Ingredients: (4 servings)

Rhubarb, 1 kg

Lamb or beef, 500 grams

Large onions, two

Sugar, 2-3 spoons

Cooking oil

Salt

Black pepper

Mint, 200 grams (optional)

Parsley, 200 grams (optional)

Directions:
Peel and thinly slice onions. Fry in oil until slightly golden. Wash and cut meat into small pieces and fry in onions until color changes. Add 2-3 glasses of hot water and bring to boil. Cook over medium heat for about 45 minutes, adding more hot water during cooking if needed.

Wash rhubarb and cut into 3 cm pieces. Finely chop mint and parsley and fry slightly in oil. Add rhubarb, mint, parsley, sugar, salt and pepper to the meat and continue cooking for about 10 minutes (rhubarb should not become too soft).

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dela Recips

Aab Ghoosht-e Lappeh
Ingredients: (6 servings)

Leg or shoulder of lamb or beef, 600 grams

Split peas, 50 grams

Dried limes, 4 (or 1/2 cup of fresh lime juice)

Medium onions, 3

Medium potatoes, 6

Cooking oil

Salt

Black pepper

Turmeric, 1 teaspoon

Directions:
Peel and thinly slice onions. Fry in oil until slightly golden. Wash split peas and fry slightly with onions. Cut meat into small pieces, add to onions and split peas, and fry over medium heat until color changes. Add salt, black pepper, and turmeric. Follow with six glasses of hot water and cook over low heat for about 30 minutes. The pot should be covered with a tight lid so that little steam escapes during cooking.

Add crushed dried limes or lime juice. Wash and peel potatoes and add in as well. Cook over low heat with the pot again tightly covered for another 30 minutes. If necessary, add more hot water during cooking.

When cooked, pour the juice into another container. With the back of a fork or spoon, fully crush the ingredients and mix well. Serve both the ingredients and the juice separately with Iranian, middle-eastern, or pita bread. Rice is not served with aab-goosht. When eating, cut bread into small pieces and briefly soak in the juice or form morsels by wrapping a small piece of bread around some of the food.

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dela Recips

Khoresht Aloo

Ingredients: (4 servings)

Chicken, 1 kg

Pitted prunes, 400 grams

Onions, 2 large

Saffron, 1/2 teaspoon

Potatoes, 2 large

Cooking oil

Salt

Directions:
Wash prunes and soak in two glasses of cold water for 30 minutes.

Peel and thinly slice onions. Fry in oil until slightly golden. Wash chicken pieces and fry in onions until color changes. Add salt and prunes (with the water they were soaked in) to chicken and cook over medium heat for about 20-30 minutes.

Wash and Peel potatoes and cut into 1-2 cm pieces. Add potatoes and saffron to chicken and prunes and cook over medium heat for another 10 minutes. Serve with Kateh or Polow.

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dela Recips

Dolmeh-yeh Seeb Zamini
Ingredients: (4 servings)

500 grams of potatoes

250 grams ground lamb or beef

2 medium onions, finely chopped

Cooking oil

2-3 teaspoons of tomato paste

1 tomato (optional)

2 eggs

Salt

Black pepper

1/3 cup parsley, finely chopped

1/3 cup mint, finely chopped

1/2 cup spring onions, finely chopped

1/3 cup garlic chives, finely chopped

1/3 cup tarragon, finely chopped (optional)

Directions:
Fry onions in cooking oil over medium heat until golden. Add ground meat and fry further until meat changes color. Add 1/2 cup water, salt, pepper and tomato paste. Mix and cook further until water boils off. Fry prepared vegetables in cooking oil over medium heat until wilted. Mix well meat and vegetables.

Cook potatoes in water, then peel and mash them. Add raw eggs, salt and black pepper, and mix well.

Take a handful of potato-mix and shape it into a ball, then create a hole in the middle and fill with the meat-mix. Cover with some more potato-mix and shape into a disc. Repeat until both mixes are used up. Fry both sides of the discs in cooking oil over medium heat until golden. Can be served with slices of tomatoes and bits of parsley.

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Gourmet Chicken Pizza

Gourmet Chicken Pizza

Original recipe yield:
1 pizza

PREP TIME : 15 Min
COOK TIME: 40 Min
READY IN :55 Min

INGREDIENTS:
2 skinless, boneless chicken breast halves
1 (10 ounce) can refrigerated pizza crust
1/2 cup Ranch-style salad dressing
1 cup shredded mozzarella cheese
1 cup shredded Cheddar cheese
1 cup chopped tomatoes
1/4 cup chopped green onions

DIRECTIONS:
Preheat oven to 425 degrees F (220 degrees C). Lightly grease a pizza pan or medium baking sheet.

Place chicken in a large skillet over medium-high heat. Cook until no longer pink, and juices run clear. Cool, then either shred or chop into small pieces.

Unroll dough, and press into the prepared pizza pan or baking sheet. Bake crust for 7 minutes in the preheated oven, or until it begins to turn golden brown. Remove from oven.

Spread ranch dressing over partially baked crust. Sprinkle on mozzarella cheese. Place tomatoes, green onion, and chicken on top of mozzarella cheese, then top with Cheddar cheese. Return to the oven for 20 to 25 minutes, until cheese is melted and bubbly.

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Mediterranean Orzo Spinach Salad

Mediterranean Orzo Spinach Salad

"A bright, flavorful array of Mediterranean ingredients!"

Original recipe yield:
6 servings

PREP TIME :15 Min
COOK TIME : 20 Min
READY IN :35 Min


INGREDIENTS:
1 cup uncooked orzo pasta
2 tablespoons extra virgin olive oil, divided
1 pound ground lamb
2 cloves garlic, chopped
1 tablespoon ground coriander
salt and pepper to taste
4 cups fresh spinach leaves, chopped
3 tomatoes, seeded and chopped
1 lemon, zested and juiced
1/4 cup chopped fresh mint leaves
1/4 cup chopped fresh parsley
5 green onions, chopped
1 cup crumbled feta cheese

DIRECTIONS:
Bring a pot of lightly salted water to a boil. Add orzo pasta, cook for 5 minutes, or until al dente. Drain.
Heat 1 tablespoon olive oil in a skillet over medium heat. Place the lamb and garlic in the skillet. Season lamb with coriander, salt, and pepper. Cook until evenly browned. Remove from heat, and drain.
In a large bowl, mix the spinach, tomatoes, lemon juice and zest, mint, parsley, green onions, and remaining olive oil. Toss with the orzo, lamb, and feta cheese to serve.

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Mandarin Chicken Roll-Ups



Mandarin Chicken Roll-Ups

#of servings: 4

INGREDIENTS:
4 skinless, boneless chicken breasts
salt and pepper to taste
4 (10 inch) flour tortillas
1 (8 ounce) package Neufchatel cheese
1 (8 ounce) can mandarin oranges, drained
1 (8 ounce) can pineapple tidbits, drained
2 green onions, chopped
1/2 cup diced red bell pepper
1/2 cup salted cashews, chopped



DIRECTIONS:

Spray a skillet with vegetable spray. Salt and pepper chicken. Heat skillet over medium heat. Brown chicken breasts well on both sides, about 4 minutes per side, or until cooked through. Remove from skillet and set aside.
Spread tortillas evenly with cream cheese. (this will be the "glue" to hold everything together.) Cut chicken into small pieces and divide between the tortillas, leaving about 1 1/2 inches of tortilla uncovered on one side. Top chicken with Mandarin oranges, pineapple, green onions, bell peppers and cashews. Roll up tightly. Wrap tightly in plastic wrap and refrigerate for about 30 minutes before serving.

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Fruity Curry Chicken Salad




INGREDIENTS:
4 skinless, boneless chicken breast halves - cooked and diced
1 stalk celery, diced
4 green onions, chopped
1 Golden Delicious apple - peeled, cored and diced
1/3 cup golden raisins
1/3 cup seedless green grapes, halved
1/2 cup chopped toasted pecans
1/8 teaspoon ground black pepper
1/2 teaspoon curry powder
3/4 cup light mayonnaise

DIRECTIONS:
In a large bowl combine the chicken, celery, onion, apple, raisins, grapes, pecans, pepper, curry powder and mayonnaise. Mix all together. Serve!

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A Good Easy Garlic Chicken

A Good Easy Garlic Chicken

Original recipe yield:
4 servings

PREP TIME : 10 Min
COOK TIME : 10 Min
READY IN :20 Min


INGREDIENTS:
3 tablespoons butter
4 skinless, boneless chicken breast halves
2 teaspoons garlic powder
1 teaspoon seasoning salt
1 teaspoon onion powder


DIRECTIONS:
Melt butter in a large skillet over medium high heat. Add chicken and sprinkle with garlic powder, seasoning salt and onion powder. Saute about 10 to 15 minutes on each side, or until chicken is cooked through and juices run clear.

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Rosemary-Garlic Chicken Cutlets

Rosemary-Garlic Chicken Cutlets



Description:
A recipe for Rosemary-Garlic Chicken Cutlets

Ingredients:
12 (6- to 7-ounce) boneless, skinless chicken breasts

3 tablespoons extra-virgin olive oil

1/4 cup chopped fresh rosemary

5 garlic cloves, pressed

3 pinches salt

Freshly ground black pepper to taste
Preparation
Tear off two lengths of Glad Press'n Seal wrap, about 15 inches long each. Put 1 chicken breast in center on one sheet of wrap; cover with second sheet. Using either meat mallet or small, heavy pot, pound thick part of cutlet so that whole breast is about 1/2 inch thick. Repeat with remaining breasts.

Mix oil, rosemary, garlic, salt and pepper in bowl, add chicken and evenly coat with spice mixture. Can be prepared to this point up to a day before cooking chicken; just cover and refrigerate. To prep more than a day in advance, wrap individual cutlets in Glad Press'n Seal Freezer wrap before freezing. Then thaw a few hours before cooking.

Set up grill or stovetop grill pan. Grill chicken, turning only once, until browned and cooked through, about 6 minutes.

Serves:Makes 12 servings

[dela]

Spicy Shrimp Kabobs

Spicy Shrimp Kabobs

4servings

INGREDIENTS:
20 large shrimp, peeled and deveined
1 lime, juiced
2 tablespoons fresh chopped cilantro
1 large clove garlic, minced
10 fresh jalapeno peppers, halved lengthwise and seeded
20 slices bacon
4 wooden skewers, soaked in water


DIRECTIONS:
Preheat a grill for high heat.
Toss shrimp together with the lime juice, cilantro, and minced garlic. Place one shrimp inside each jalapeno half, and wrap with a slice of bacon. Thread onto skewers, 5 shrimp per skewer.
Lightly oil the grill grate. Place skewers on the grill and cook for 4 to 5 minutes per side or until the bacon has browned and the shrimp are pink.

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Roasted Garlic Bread




Roasted Garlic Bread

Original recipe yield:8 servings

PREP TIME :15 Min
COOK TIME: 5 Min
READY IN :20 Min


INGREDIENTS:
3 bulbs garlic
2 tablespoons olive oil
1 (1 pound) loaf Italian bread
1/2 cup butter
1 tablespoon chopped fresh parsley (optional)
2 tablespoons grated Parmesan cheese (optional)

DIRECTIONS:
Preheat the oven to 350 degrees F (175 degrees C). Slice the tops off of the garlic bulbs so that the tip of each clove is exposed. Place the bulbs on a baking sheet, and drizzle with olive oil. Bake for 30 minutes, or until garlic is soft.
Set the oven to broil. Slice the loaf of bread in half horizontally, and place cut side up on a baking sheet.
Squeeze the cloves of garlic from their skins into a medium bowl. Stir in the butter, parsley, and Parmesan cheese until well blended. Spread onto the cut sides of the bread.
Broil for about 5 minutes, until toasted.