Apricot Meat Loaf ... by butterflydog
1/3 cup orange juice
2 Tbs soy sauce
1 cup chopped apricots
2 lbs ground turkey
6 slices thin bacon( we used turkey bacon )
3/4 cup bread crumbs
1 med shallot minced
1 Tbs Worcestershire sauce
2 tsp oregano
1 tsp rosemary
1 egg beaten
Had this at my mom's house and loved it !
Puree orange juice, soy sauce and 1/4 cup apricots and set aside
Mix remaining apricots with all remaining ingredients to make a meat loaf mixture.
Form loaf in a 9 x 13 pan.
Lay bacon atop of loaf
Spread on the reserved apricot puree
Bake in a 350F oven until browned and glazed about 1 hour and 20 minutes
Garlic with Chicken ... by rcoen
3 whole bulbs of garlic (yes, bulbs)
2 (3 1/2 pound) chickens, cut into eighths
Kosher salt
Freshly ground black pepper
1 Tbs unsalted butter
2 Tbs good olive oil
3 Tbs Cognac, divided
1 1/2 cups dry white wine [brought by Diana]
1 Tbs fresh thyme leaves
2 Tbs all-purpose flour
2 Tbs heavy cream
Separate the cloves of garlic and drop them into a pot of boiling water for 60 seconds. Drain the garlic and peel. [It's super easy to peel once you blanche like this: you squeeze the cloves right out of their skins.] Set aside.
Dry the chicken with paper towels. Season liberally with salt and pepper on both sides. Heat the butter and oil in a large pot or Dutch oven over medium high heat. In batches, saute the chicken in the fat, skin side down first, until nicely browned, about 3 to 5 minutes on each side. Turn with tongs or a spatula; you don't want to pierce the skin with a fork. If the fat is burning, turn the heat down to medium. When a batch is done, transfer it to a plate and continue to saute all the chicken in batches.
Add garlic. Lower the heat and saute for 5 to 10 minutes, turning often, until evenly browned. Add 2 Tbs of the Cognac and the wine, return to a boil, and scrape the brown bits from the bottom of the pan. Return the chicken to the pot with the juices and sprinkle with the thyme leaves. Cover and simmer over the lowest heat for about 30 minutes, until all the chicken is done.
Remove the chicken to a platter and cover with aluminum foil to keep warm. In a small bowl, whisk together 1/2 cup of the sauce and the flour and then whisk it back into the sauce in the pot. Raise the heat, add the remaining tablespoon of Cognac and the cream, and boil for 3 minutes. Add salt and pepper to taste; it should be very flavorful because chicken tends to be bland. Pour the sauce and the garlic over the chicken and serve hot.
Yellow Rice ... by alis911
3 - 4 cups of minute rice
1 vegetable bouillon cube
a spoonful of curry
1 can of mandarin oranges
1/2 cup of coarsely chopped nuts
1 tbs olive oil or garlic oil
enough water to cover the rice
Heat the oil in a skillet, add the rice, stir until glassy, add the juice from the can of mandarin oranges, set the parts aside.
Add the bouillon, stir some more. add the nuts and mix. add water until the rice is about 1/2 inch under water, add the curry. stir occasionally until water is absorbed or evaporated. add the mandarin oranges last. this recipe takes about 15 - 20 minutes and serves 4 people, I have made this so often, that I really had to think about the quantities, I usually eyeball it. My mother used to make this with raisins, I really like the mandarins better. Serve with chicken or fish but really this goes with just about anything!
Mexican Tomato Lime Soup ... by rcoen
Serves 6.
3 cloves garlic, pressed
2 teaspoons ground cumin
1 tablespoon vegetable oil
46 ounces tomato juice
2 cups chopped fresh tomatoes
1/4 cup lime juice
3 tablespoons chopped fresh cilantro
Tabasco or other hot pepper sauce, to taste
2 cups baked tortilla chips, coarsely crushed
In a soup pot on low heat, saute the garlic and cumin in the oil for a minute. Be careful not to brown the garlic. Stir in the tomato juice, fresh tomatoes, lime juice, and cilantro. Bring to a simmer and continue to cook for several minutes. Add Tabasco to taste.
Place the tortilla chips in large, shallow soup bowls, and ladle the soup over them.
NOTES : This soup is also delicious chilled. Saute the garlic and cumin as described. Add the tomato juice, tomatoes, lime juice, cilantro and Tabasco, and refrigerate for about 1 1/2 hours or until ready to serve. Omit the tortilla chips and top with cubes of fresh avocado.
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