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Sausage and Potato Mini Egg Bakes

Thu, 16 Jan 2025 23:19:25 +0000

Better Homes & Gardens

Sausage and Potato Mini Egg Bakes

It's everything you love about breakfast casseroles in mini size. Make and freeze this breakfast recipe for up to a month and enjoy any rushed morning.

Prep Time:

25 mins

Bake Time:

25 mins

Cool Time:

5 mins

Total Time:

55 mins

Servings:

Yield:

12 cups

Ingredients

Nonstick cooking spray
8 ounce uncooked bulk Italian turkey sausage
1 medium red sweet pepper, cut into thin bite-size strips
½ cup chopped onion
3 cup frozen diced hash brown potatoes
1 tablespoon snipped fresh oregano or 1 tsp. Dried oregano, crushed
¼ teaspoon black pepper
½ cup crumbled reduced-fat feta cheese or shredded Parmesan cheese (2 oz.)
5 eggs, lightly beaten
¾ cup fat-free milk

Directions

Preheat oven to 350 °F. Coat twelve 2 1/2-inch muffin cups with cooking spray. Coat a 10-inch skillet with cooking spray; heat over medium. Add sausage, red pepper, and onion; cook until sausage is browned. Add potatoes; cook 3 minutes, stirring frequently. Stir in oregano and black pepper.
Divide sausage mixture among prepared muffin cups (cups will be full). Top with cheese. In a medium bowl whisk together eggs and milk; pour over sausage mixture.
Bake about 25 minutes or until puffed, and a knife comes out clean. Cool in cups for 5 minutes. Remove from cups. Cool completely.
Place cooled cups in an airtight container; freeze up to 1 month. To serve each frozen cup, wrap in waxed paper and microwave about 1 minute or until heated through.

Out the Door

Before placing in an airtight container and freezing, put cups in individual waxed paper bags to make it easier to heat and go.

Nutrition Facts

Calories215


Total Fat 10g
Saturated Fat 3 g
Cholesterol 183 mg
Sodium 438 mg
Total Carbohydrate 17g
Total Sugars 3g
Protein 16g
Vitamin C 29 mg
Calcium 95 mg
Iron 1 mg
Potassium 328 mg

Dinner tonight

Sun, 10 Dec 2017 00:36:59 +0000

Made pot roast tonight. Isn't that beautiful? yum lol

Tater Tot Casserole

Tue, 16 Dec 2014 01:21:15 +0000

Thanks to TV_Tech, I'm going to try this tomorrow night.

Midnight Pasta

Sun, 20 Sep 2015 18:28:24 +0000

Midnight Pasta

Ingredients

½ pound spaghetti
Salt

3 tablespoons extra virgin olive oil

4 garlic cloves, peeled and roughly chopped

4 anchovy filets, rinsed and roughly chopped

1 tablespoon capers, rinsed and roughly chopped

½ teaspoon red pepper flakes, or to taste

2 tablespoons chopped parsley, optional

Parmesan for grating, optional

Preparation

Put the spaghetti in a large pot of well-salted rapidly boiling water and cook only until firmly al dente. (Depending on the brand of pasta, this will be 8 to 10 minutes, but check frequently to see. )

While the pasta is cooking, warm the olive oil in a small skillet over medium heat. Add the garlic and cook for about 1 minute, without letting it brown. Stir in the anchovies, capers and red pepper and cook for a half-minute more, then turn off the heat.

Drain the pasta and return it to the pot. Pour in the garlic mixture, add the parsley, if using, and toss well to coat. Serve with grated Parmesan if desired.

Fish and Brewis (brews)

Sun, 22 Apr 2012 13:59:03 +0000

Fish and Brewis (pronounced brews)

4 cakes hard bread

2 lbs salt cod

1 cup salt pork, finely diced

Break each bread into 2 or 3 pieces and soak for 6-8 hours, or overnight, in cold water. Use lots of water because it will be absorbed. Soak salt cod in separate bowl of cold water for 6-8 hours, or overnight. Change water once or twice if you prefer less salt. If using fresh fish, add 1 tsp of salt to water when cooking. In the morning, change water on cod and simmer gently until tender, 5-10 minutes. Remove from heat and drain. Skin, bone and flake fish. Place hard bread in saucepan with enough water to cover bread, use water in which it soaked. Heat slowly just until it comes to a boil. Remove from heat and drain immediately. Add cooked, flaked fish and mix. Keep hot. Fry salt pork until golden brown and crisp. These scrunchions and fat may be poured over fish and brewis mixture when served, or mixed with it. Serve hot.

spice rub that I used on my crock pot chicken

Mon, 02 Feb 2015 01:15:07 +0000

I used a whole chicken for this and I used all the spice rub. I put the spice rub under the skin and then on top of skin.

I used olive oil to cover the chicken lightly so the spice rub would remain on the chicken while it cooked.

2 T of salt

2 T of white sugar

2 T of brown sugar

2 T of cumin

I used a little more then 2 T, because I like the taste of cumin

2 T of chili powder

I used a little more then 2 T, because I like the taste of chili powder

2 T pepper

1/4 cup of paprika

Mix it together till its totally blended.

I suppose you could used this spice rub on more then just chicken, I'm thinking maybe on some ribs, or mix it with some hamburger meat for tacos.

Nova Scotian Hodge Podge

Mon, 10 Mar 2014 01:35:13 +0000

Nova Scotian Hodge Podge

"This is an old favourite vegetable stew from Nova Scotia. Is typically made in the fall as gardens are just harvested. It is important that the freshest veggies are used. This recipe very much lends itself to tinkering by adding different vegetables and quantities."

12 baby new potatoes, cut in half

1 cup (250 mL) thickly sliced carrots

2 cups (500 mL) broccoli florets

1 cup (250 mL) sugar snap peas, snow peas or

green beans, trimmed

1/2 cup (125 mL) frozen green peas

2 tbsp (30 mL) butter

1 small onion, finely chopped

1/2 tsp (2 mL) dried tarragon or

dried savoury or

dried thyme

Salt and pepper, to taste

2 tbsp (30 mL) all-purpose flour

1 1/2 cups (375 mL) Milk, heated

2 tsp (10 mL) Dijon mustard or

dry mustard

2 tbsp (30 mL) chopped fresh basil or

dill (optional)

In a large saucepan, combine potatoes and carrots; add cold water to cover by 2 inches (5 cm) and 1/2 tsp (2 mL) salt. Cover and bring to a boil over high heat. Uncover, reduce heat and boil gently for 10 min or until potatoes are almost tender.

Add broccoli, sugar snap peas and green peas; boil for 3 min or until tender-crisp. Drain; set aside.

Return pan to medium heat; melt butter. Saut

Hawawshy

Sun, 18 Aug 2013 14:29:03 +0000

Hawawshy is a public spicy BBQ in Egypt. It is made from mince-meat and bread that has a delicious taste and an attractive smell. You can make it easily in your kitchen.

Ready in: 45 min

Ingredients

- Wheat bread.

- 1 pound mince-meat.

- An onion.

- Cubes of fat meat.

- Salt, ginger, nutmeg, paprika, cinnamon and any kind of spices.

Method

1- Mix all ingredients into a bowl.

2- Halve bread from inside.

3- Place half of grease between bread.

4- Spread meat in the base of bread.

5- Spread the rest of grease in a frying pan.

6- Cover them with foil.

7- Put them into oven around a half hour.

8- Take them out from oven and cut Hawawshy. Enjoy.

Pictured Method

Moammar Rice

Mon, 12 Aug 2013 13:36:46 +0000

Moammar Rice is an Egyptian dish which has a delicious taste. It is made from rice, milk and soup. This dish won't eat it in a restaurant because it is a domestic dish only.

It may fill with meat or a pigeon piece.

Ready in: 60 min

Ingredients

- 2 cup rice.

- 1 cup milk.

- 1 cup broth.

- 2 tablespoon milk cream.

- 1/2 tsp black pepper.

- 1 tsp spices.

- 1 tsp salt.

- Cooked meat slides.

Method

1- Wash rice and soak in water for 15 min, then screen well.

2- Add spices and black pepper.

3- Add milk cream and mix well.

4- Move rice into a pottery or pyrex casserole.

5- Boil milk and broth and add salt.

6- Add small slides for any type of cooked meat you want.

7- Pour boiled milk mix upon rice until rice is completely covered by liquid.

8- Stir rice and boil it.

9- Place rice in the hot oven and leave it around 30 min and spread a tablespoon of gee on the surface.

10- After 15 min, take rice out oven.

Pictured Method

Philly Cheese steak sloppy joes

Thu, 11 Jul 2013 00:00:24 +0000

1 lb ground beef

1 small sweet onion chopped

1 green bell pepper seeded and chopped

1/4 cup steak sauce (like A1)

1 cup beef broth

provolone cheese

buns

Crumble the ground beef into a skillet and add the chopped onion and pepper.

Begin to cook, when the beef is about half cooked, add the broth and steak sauce.

Cook until all items are done and allow to simmer and cook down/thicken.

I used hoggie buns from the bakery. Slice them open and filled 6 with the meat mixture.

Then each was topped with a slice of provolone cheese. This was placed under the broiler for 3 minutes.

Salisbury Steak, a recipe I found on facebook

Thu, 11 Jul 2013 00:02:19 +0000

Grannys Salisbury Steak

1 ½ lbs ground beef

1 cup chopped onion

½ cup cooked rice

¼ tsp black pepper

1 egg

1 ¾ cups sliced fresh mushrooms

2 Tbsp Worcestershire sauce

½ tsp salt

3 cups beef broth

3 Tbsp water

2 Tbsp cornstarch

Combine ground beef, onions, rice, black pepper and egg;

divide into six equal portions. Shape each into a 1 inch thick patty.

Coat a skillet with cooking oil and cook patties for 5 minutes on each side.

Remove from skillet; keep warm.

Add mushrooms to the skillet and cook for three minutes.

Add Worcestershire sauce, salt and beef broth; cook for another ten minutes.

Return patties to the skillet, cover and simmer for 15 minutes.

Remove the patties to a platter; keep warm. Combine water and cornstarch;

add to broth mixture, stirring well. Bring to a boil then cook ONE minute more.

Serve over patties.

Stuffed Vegetables (Zucchini and Eggplant – aka Dolma)

Mon, 06 May 2013 23:38:56 +0000

Ingredients:

1 kilogram (2.2 pounds) zucchini

1 kilogram (2.2 pounds) small, slender white eggplant

For the stuffing mix:

4 cloves garlic

2 cups rice, raw

2 onion, minced

2 tomatoes, minced

1 teaspoon dried mint

1 teaspoon black pepper

2 tablespoons lemon juice

2 tablespoons dill, minced

2 tablespoons parsley, minced

2 teaspoons salt

For soaking hollowed-out eggplants:

about 1 liter water

1 tablespoon salt

For cooking:

6 cups water

4 bouillon cubes

Instructions:

1. Mix all the ingredients for the stuffing mix in a large bowl.

2. Prepare the zucchini and eggplant. You will need a special kitchen tool for making dolma that helps you scoop out the insides of long, slender vegetables. (I actually don’t know what this is called in English or Arabic – Anyone?) You will use it gently dig in to the flesh, twist, and tug out the insides.

3. Start with the zucchini. Cut off the stem. Take your time as you scoop out the insides and put them aside. You can use them in the soup as the stuffed vegetables cook or for some other tasty dish.

4. In order to make scooping the insides of the eggplant easier, it is advised to roll them with a rolling pin or your hands while placing pressure on the eggplant. First, remove the stem part from the top of the eggplant. Then roll. After a few rolls, the eggplant will look a bit darker and will be squishy to the touch. This will make hollowing out the insides much easier! Just make sure that when hollowing the eggplant, you remove all the insides and discard them. If some remain inside, you will have a bitter-tasting result!

5. It is important that when you hollow out one of the eggplants, you soak it in a large bowl of water and salt until you have completed all the eggplants. This will help reduce any bitter flavor.

6. Prepare a pot.

7. Fill up the hollowed out vegetables with the stuffing mix, one by one. It’s easiest to use your fingers for this part. Leave between 1 to 1 and ½ inches (2.5 – 3.8 cm) of empty space at the end of the vegetable to give the rice room to expand and to prevent leakage as they cook.

8. Arrange the stuffed vegetables in the pot. Add tomatoes between layers. Cover with a heavy plate to avoid movement while they cook.

9. Prepare the soup. Mix the water and the bouillon cubes and bring to a boil.

10. Pour the soup over the vegetables until it just covers the top layer. Cover the pot and cook for 30-45 minutes.

Nutritional Information (for 1 of 25 pieces):

Calories: 77; Fat: less than 1; Cholesterol: 0g; Carbohydrates: 15g; Fiber: 1g; Protein: 1g

Adapted from : http://alfhana.wordpress.com/

Enjoy

Egyptian Style Colocasia (Tora or Kolkas)

Thu, 25 Apr 2013 23:15:51 +0000

Colocasia, also known as taro, is a root-like vegetable that has the texture of well-done potatoes: creamy and smooth! It’s also featured in some other ethnic Asian food.

HOW DO EGYPTIANS EAT IT?

Egyptians like to have colocasia as a stew over rice or with bread. Usually, swiss chard is added, imparting a dark green color to the dish and adding lots of calcium. We can find it both fresh and frozen here in Cairo, but I usually go with the frozen version, as you can see in the recipe below.

Ingredients:

(for the stew)

1 bag of frozen colocasia (tora)

2 medium tomatoes, chopped

1 onion, chopped

2 vegetable bouillon cubes

1 liter of water

(for the greens)

1 tablespoon of oil

1 teaspoon salt

1 teaspoon coriander

4-5 garlic cloves, minced

1 packet of chard (usually included in the bag of frozen colocasia)

Instructions:

1. Pour the frozen colocasia into the pot and keep the chard aside.

2. Add the tomatoes, onion, bouillon cubes and water to the pot.

3. Bring to a boil. Cover and simmer for about 20 minutes. Stir occasionally.

4. In a separate shallow pan or skillet, heat the oil.

5. Add the garlic, salt, coriander and chard. Stir fry for 3 minutes or until garlic is tender and slightly golden.

6. Add the greens to the vegetable stew.

7. Simmer another 5-10 minutes.

8. Serve over rice or with baladi (pita) bread.

Nutritional Information per serving:

Calories: 152; Fat: 1g; Cholesterol: 0g; Carbohydrates: 34g; Fiber: 6g; Protein: 3g

Adapted from :

http://alfhana.wordpress.com/

Rappie Pie

Tue, 23 Apr 2013 01:40:41 +0000

Rappie pie is a traditional meal from South West Nova Scotia or Acadia. It is sometimes referred to as "rapure pie" or "râpure".^[1]^[2] Its name is derived from the French "patates râpées" meaning "grated potatoes." It is a casserole-like dish traditionally formed by grating potatoes, then squeezing them through cheesecloth. This removed some of the water from the potato solids. The liquid removed was replaced by adding hot broth made from chicken, pork or seafood along with meat and onions, and layering additional grated potatoes over the top .^[3] Presently most people will put the potatoes in a juicer to remove the liquid. The rest of the process remains the same.

http://en.wikipedia.org/wiki/Rappie_pie

Ingredients

2 (3 pound) fryer chickens, cut into 8 pieces
3 onions, unpeeled and chopped
2 carrots, peeled
2 celery stalks
1 onion, peeled and chopped
Salt and pepper
3 pounds potatoes, peeled
1/2 pound salt pork, sliced into 1/4-inch slices

Directions

Preheat oven to 375 degrees F.

In a roasting pan, roast chicken pieces until golden brown, approximately 1 hour. Remove chicken from the pan and set aside. Deglaze pan with approximately 1 cup of water by scraping the bottom of the pan with a wooden spoon to lift up the brown bits. Transfer liquid to a large stockpot. Once chicken has cooled, separate the meat from the skin and bone and set aside in a bowl. Add bone and skin to stockpot. Pour 2 gallons water into the pot along with unpeeled onions, carrots, and celery. Bring to a boil, reduce the heat and let simmer for 2 hours, covered. Drain fat, bones, and vegetables with cone strainer from the broth into a bowl and return strained broth to stockpot. Add peeled onion, salt, and pepper, to taste. Simmer for another 30 minutes or until onions are tender. Keep warm.

Grate potatoes with either a hand grater or juice extractor. Measuring 2 cups at a time, scoop potato mush into cheesecloth and squeeze until all the liquid is removed. Do not discard liquid until measured for its volume. Place potato pulp into a large mixing bowl, while slowly stirring with a wooden spoon, add hot chicken broth measured to the same volume as the discarded potato starch liquid. Potato mixture consistency is correct when the wooden spoon just slightly falls over when made to stand up in the mix. Season with salt and pepper, to taste.

Preheat oven to 350 degrees F.

In a saute pan, fry the salt pork just to render the fat, remove salt pork, and set aside. Add the rendered fat to the roasting pan. Add a 1-inch layer of potato mixture on top of the fat, then layer reserved chicken meat and repeat process until last layer of potato mixture is on top. Add salt pork strips to the top of your potato pie and bake for 3 hours or until a brown crust is formed.

Arnabit Musa’a – Moussaka Cauliflower

Sun, 21 Apr 2013 00:18:02 +0000

This hearty and filling country dish is good for a cool, fall evening meal, a green salad and Basbousa for dessert.

* 1 pound savory ground beef

* I small onion chopped

* 1 Cauliflower

* 3-4 eggs

* 2 Tablespoons flour

* Cooking oil

* Salt and pepper

* 2 cups tomato juice

Brown ground beef and onion, seasoning (salt, pepper) and set aside.

Remove core and leaves from cauliflower and slice into trees, about " thick.

You may blanch the cauliflower if you prefer a softer cauliflower, or leave it raw.

Prepare a thin batter by beating together eggs, flour, seasoning and 3-4 tablespoons water. Dip the cauliflower slices into the batter and fry lightly until nicely brown.

Remove and drain on absorbent paper.

Add 1 cup of tomato juice to the ground beef. If you want a spicier taste, use either one if the seasoned V8 juices, or add hot pepper sauce to your tomato sauce. You could also use spaghetti sauce, although it will result in a thicker consistency. Grease a casserole or baking dish. Layer as follows: cauliflower, ground beef, cauliflower. Pour the remaining juice over the moussaka and bake in a preheated oven for 30-35 minutes.

BASBOUSA Semolina Cake

Semolina is a wheat grain, more familiar to us as an ingredient in couscous or pasta. However, the Egyptians have turned this staple into a delicious, sweet dessert treat, Basbousa. Served with sweet syrup, this treat is a sure way to introduce your friends and family to Egyptian specialties.

* Cup butter, preferably unsalted

* Cup sugar

* 1 Teaspoon vanilla

* 2 Eggs (No-cholesterol egg substitute ok)

* 2 Cups fine semolina

* 1 Teaspoon baking powder

* Teaspoon baking soda

* Cup plain yogurt (or lemon yogurt)

* Blanched split almonds

* Syrup:

* 2 Cups sugar

* 1 Cups water

* 1 Tablespoon lemon juice

-Cream butter, sugar and vanilla until light and fluffy. Add eggs one at a time and beat well.

-Sift semolina flour, baking powder and baking soda twice. Fold into batter alternately with yogurt.

-Spread batter into a greased 8 x 12 inch baking pan and place the almonds across in rows so that when the cake is cut, each piece will have an almond centered on it.

-Bake in a 350-degree oven for 30-35 minutes until cake is cooked when tested.

-Make the syrup while the cake is cooking. Dissolve sugar in water over medium heat, add lemon juice and bring pan to a boil. Boil rapidly for 10 minutes, then cool by standing the cooking pan in another pan of cold water.

-Once cake is finished baking, spoon cooled syrup over the hot cake. Cool thoroughly and cut into diamond shapes or squares to serve.

Traditionally, Basbousa is served with Ushta, a very thick clotted cream made from buffalos milk. In place of this, use thick whipped cream or for a lighter treat, a whipped cream substitute such a Cool Whip.

Bamya(Meat and Okra Stew)

Fri, 19 Apr 2013 23:00:54 +0000

Egyptian Food and Recipes.

Prep Time: 15 minutes

Cook Time: 2 hours

Total Time: 2 hours, 15 minutes

2 lbs. stewing lamb or beef, cut into one-inch cubes.

2 onion(s), finely chopped

2 cloves garlic, finely minced

1 teaspoon(s) ground cumin

1 teaspoon(s) ground coriander

1 cup(s) peeled, seeded and chopped tomatoes

3 tablespoon(s) tomato paste

1 cup(s) stock (beef) or water, or as needed

2 tablespoons chopped fresh mint (optional)

salt and freshly ground pepper

1 1/2 lbs. okra

juice of 1 lemon

Preperation:

Note Okra must be cooked so that its slimy texture is eliminated. The Greeks have the best technique for achieving this. Trim the conical tops with a sharp knife, then soak the okra in red wine-vinegar (Khall) for 30 minutes, allowing 1/2 cup vinegar per pound. Drain, rinse and dry the okra and proceed with the recipe. This dish is popular throughout the Middle East and can be prepared with lamb or beef. Serve with rice.

Method:

1. Preheat an oven to 325 F (165 C)

2. In a large frying pan over medium-high heat, warm 1 tablespoon of the butter or oil per serving.

3. Working in batches, add the meat and fry, turning, until browned on all sides, about 10 minutes. Using a slotted spoon transfer to a baking dish or stew pot.

4. Add the onions to the fat remaining in the frying pan and saute over medium heat until tender and translucent, 8-10 mins.

5. Add the garlic, cumin, coriander, tomatoes, tomato paste, the 1 cup stock and mint (if using). Stir well. Pour over the meat and season to taste with salt and pepper.

6. Cover and bake until all the liquid is absorbed, about 1 1/2 Hrs. Taste and adjust the seasonings.

7. Meanwhile, prepare the okra as directed in the note above.

8. In a saute pan over medium heat, warm the remaining 1/2 tablespoon (per serving) of butter or oil Add the okra and saute for 3 mins, stirring gently.

9. Remove the stew from the oven and arrange the okra on top in a spoke pattern. Sprinkle the lemon juice evenly over the surface. Re-cover the dish and return it to the oven.

10. Bake for 35 minutes longer. Add stock or water if the mixture seems too dry.

11. Serve the "BAMIA" stew piping hot.

enjoy

Egyptian Fattah

Wed, 17 Apr 2013 22:08:52 +0000

Fattah is a slight meal, delicious, easy and instant. It is a famous in Eid El-Adha and Ramadan of Muslims. It contains rice, roasted bread and meat. A pound of Fattah contains on around 780 k.cal, 6.8% fat, 18% carbohydrates and 7.5% protein.

Ready in: 45 min.

Ingredients

- 2 cup boiled rice.

- Some bread.

- Meat soup.

- 2 tsp mashed garlic.

- 1 tablespoon gee.

- Salt.

- 1/4 cup white vinegar,

Method

Preparation of the body

1- Cut bread into small pieces in a frying pan.

2. Roast bread in a little gee or oil.

3- Place roasted bread in a deep bowl and add the hot soup.

4- Stir bread slightly and spread rice on it.

Preparation of sauce

1- Redden garlic in a tablespoon of gee until have a golden color.

2- Turn the heat down, then add vinegar and sprinkle salt.

3- Spread garlic sauce on rice surface.

Finally, you can put some meat cubes on rice. Enjoy .

Bashamel Pasta

Mon, 15 Apr 2013 23:00:20 +0000

Bashamel Pasta is an Egyptian dish that is made from Pasta, flour sauce and filled with spiced meat. A lot of restaurants in Egypt serve Bashamel Pasta with tomato sauce and Mozzarella cheese.

Ready in: 45 min.

Ingredients

- Boiled large pasta.

- 1 minced tomato.

- Mince-meat.

- 1 tsp mashed garlic.

- 2 tablespoon tomato sauce.

- Salt and spices as you like.

- 1 cup flour.

- 1 liter milk.

- 2 butter cubes.

- An onion.

Method

Bashamel paste

1- Mix milk and flour.

2- Put the mix on heat and stir until flour is dissolved.

3- Add salt and spices with stirring.

4- Add butter and stir until the structure becomes thick.

5- Put the heat out.

Meat

1- Fry the onion in oil.

2- Add meat and stir to be brownish.

3- Add garlic, tomato and tomato paste with stirring.

Bashamel adding

1- Place pasta in a deep bowl and pour the half of bashamel.

2- Stir pasta with paste well (you can add some cheese).

3- Grease the oven pan and sprinkle some rusk on it.

4- Add a lay of pasta in the pan.

5- Spread meat over pasta.

6- Add the rest of pasta above meat.

7- Add the rest of bashamel (flour paste).

8- Spray cheese over pasta.

9- Put pasta in the oven around 30 min.

10- Let it cool and cut it into cubes.

Enjoy

Pictured Method

Bashamel paste

Meat

Bashamel adding

Molokheya with rabbits

Sat, 13 Apr 2013 12:26:45 +0000

This is a famous Egyptian recipe especially when served with plain rice and baladi green salad. It can also be cooked with chicken and in Alexandria moloukhia is cooked with shrimp.

Cuisine : Egyptian

Main ingredients: Molokeya, Rabbits, Garlic

Time of preparation 25 Minutes

Time of cooking 25 Minutes

Serving 4

Ingredients

1 Rabbit ,or 1 chicken

1/2 kg Molokheya Farm Frites

1 1/2 tbsp Garlic ,crushed

1 1/2 tbsp Coriander ,dried and ground

3 tbsp Margarine

Salt

Directions

Wash rabbits or chicken well then boil until are tender. Strain and reserve 3-4 cups of rabbit or chicken broth. Cut rabbit into 5 pieces and cut chicken into 4 quarters.

In a medium skillet, add 2 tbsp margarine. Fry rabbit or chicken pieces until golden.

In a deep pan heat reserved broth and bring to boil over high heat. Add 1 tsp coriander and ½ tbsp garlic. Reduce heat, add molokhia and leave to boil once, uncovered. You can add more broth if texture is too thick.

While molokhia is boiling, in a small skillet heat 1 tbsp margarine then add 1 tsp coriander, 1 tbsp garlic and stir until golden brown. Immediately pour components of skillet onto molokhia in pan. Don’t stir. Take off heat and half cover pan for 2 minutes. Stir molokhia just before serving. Serve molokheya in a bowl and serve rabbits separately in a platter.

Adapted from :

http://egy-cuisine.blogspot.com/2011/07/egyptian-molokhia.html

Nan's easy chicken

Sat, 02 Feb 2013 03:51:21 +0000

This is my own recipe, it's very quick to cook, simple and quite tasty so I thought I'd share:

Chicken breasts or boned chicken thighs (chicken thigh is darker in colour but has more flavour)

Onion

Garlic

Kechap Manis (a sweet Indonesian soy sauce - available in all supermarkets)

Cut the chicken into medium size pieces and cook in a non-stick pan with a little olive oil - then remove

Add sliced onion and garlic and when the onion is translucent return the chicken to the pan

Cook until the chicken is slightly browned

Add Kechap Manis sauce - quantity depends on how much chicken you have, so enough to coat the chicken is needed

Stir all ingredients together and simmer until chicken is cooked.

Serve with a nice mixed salad and crusty warm bread - you can also serve on a bed of boiled rice.

I have added a pic of a bottle of kechap manis for those who are wondering. There are several brands available and this is the one I use.