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Eggplant Under Oil Recipe
| Appetizers
Type: Eggplant Under Oil Free Cooking Recipe - Appetizers All good! Ingredients / Directions Slice 4 longthinunpeeled (Oriental) eggplants (or 3 small regular eggplants) about 1/4 inch thin lengthwise. Put into a bowl with a LOT of kosher salt (enough to cover). Let set for 4 hour(s).
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Cooperstown Cocktail
| Drink Master
Cooking receipe to make Cooperstown Cocktail under category Drink Master. You may find some video clips related to this receipe below. 1/2 oz Dry Vermouth 1/2 oz Sweet Vermouth 1 oz GinShake with ice and strain into cocktail glass. Add a sprig of mint.[tubepress
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preserving info
| General Recipes
Cooking receipe to make preserving info under category General Recipes. You may find some video clips related to this receipe below.preserving infoEquipment There are certain items of equipment which will help to make your preserving easier but they are not essential.A heavy gauge aluminiumpreservin
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ribs of beef with creamed horseradish gravy and vegetable spaghetti
| Aga Recipes
Cooking receipe to make ribs of beef with creamed horseradish gravy and vegetable spaghetti under category Aga Recipes. You may find some video clips related to this receipe below.ribs of beef with creamed horseradish gravy and vegetable spaghetti2 tbsp fresh basil leaves 3 tbsp black olive paste 8
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Type: Stuffed Pumpkin Free Cooking Recipe – Casserole
Good stuff!
Ingredients / Directions
1 small whole pumpkin
about 10 inches in diameter
Boiling salted water
2 tablespoons vegetable oil
2 pounds ground beef
1 large onion
finely chopped
1 medium green pepper
finely chopped
2 teaspoons salt
1 teaspoon oregano
1 teaspoon vinegar
Freshly-ground pepper
to taste
2 cloves garlic
mashed
3/4 cup(s) seedless raisins
1/3 cup(s) sliced pimento-stuffed green olives
2 teaspoons capers
1 (8 ounce) can tomato sauce
1/2 cup(s) red wine
3 eggs
beaten Preheat oven to 350 degrees F.
With a sharp knife
cut a circular top about 5 inches in diameter out of the pumpkin. Save the top to use as a lid. Scoop out pumpkin seeds and scrape inside of pumpkin clean. Place it in a large kettle and cover with boiling salted water; cover kettle. Bring water to a boil
lower heat and simmer for about 10 minutes until pumpkin meat is almost tender. the pumpkin should still be firm enough to hold its shape well.
Carefully remove from water and drain well. Dry the outside and sprinkle a little salt on the inside. Set aside.
In a heavy skillet with a cover heat oil. Add ground beef
onion and green pepper. Cook over medium high heat until beef is browned and crumbly. Remove from hat and add salt
oregano
vinegar
pepper and garlic. Stir in raisins
olives and capers
then gradually add tomato sauce and red wine. Cover skillet
return to heat and simmer for about 15 minutes
stirring occasionally. Cool slightly and add beaten eggs
mixing thoroughly. Fill cooked pumpkin with meat stuffing
pressing to pack firmly. Cover loosely with pumpkin lid and place in a greased shallow baking pan. Bake for 1 hour(s). Allow to cool for 10 to 15 minutes before serving.
To serve
carefully lift stuffed pumpkin onto a serving plate. Slice from top to bottom in flat wedges
spooning more meat filling onto each slice.
