Russian Kielbasa With Tomatoes and White Beans

Ingredients:

• 1 -2 tablespoon butter
• 1 lb smoked kielbasa, sliced as you like
• 1 small onion, chopped
•  garlic cloves 2, minced
• 1/2 teaspoon dried rosemary, crushed
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1 (14 1/2 ounce) can peeled diced tomatoes
• 1 (16 ounce) can great northern beans or 1 (16 ounce) can navy beans or 1 (16 ounce) can cannellini beans, drained

Directions:

1. 1

Heat oil or butter in a large skillet, add Kielbasa and cook over medium high heat until lightly browned, remove with slotted spoon.

2. 2

Reduce heat to medium, add onions and cook until transparent.

3. 3

Reduce heat to low, add garlic and herbs and cook 1 minute.

4. 4

Add kielbasa, tomatoes and white beans, bring to a boil, reduce heat and simmer 10 minutes.

Irania n Aash-e aloo food

ingredients

• basmati 100grams
• herbs (parsley, mint, coriander, spring-onion ends), 500 grams
•  beef 250 grams
• 300 grams pitted prunes
• 4-5 onions
• cooking oil
• salt
• black pepper

Directions:

Soak prunes in warm water for two hours. Peel and slice two onions and fry in oil until slightly golden. Make ground meat into 2 cm balls and fry with onions until color changes. Add 3-4 glasses of water, and bring to a boil.
Finely chop herbs. Wash rice once with warm water. Add herbs, rice, prunes (including the water it was soaked in), salt and black pepper to meat balls. Mix well and cook over medium heat for about 20 minutes.

Iraqi Shabbat Chicken

Ingredients:

• Vegetable oil 2 tablespoons
•  small onion 1
• 2 whole cloves
• 1 cinnamon sticks
• 1-4 teaspoon salt, more or less as your taste
• turmeric 1 teaspoon
• 1 teaspoon fresh ginger, grated
• 1 teaspoon finely minced garlic
• 1 chicken, cut in sixths, skin removed and reserved
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Directions:

1. 1

In a dutch oven, heat oil over medium-low heat and brown onion.

2. 2

Add cloves, salt, turmeric, ginger, and garlic.

3. 3

Add chicken parts and a few pieces of skin (this helps prevent sticking).

4. 4

Raise heat to medium to brown meat.

5. 5

Mix/turn the chicken parts frequently.

6. 6

Reduce heat to low, cover, cook until tender about 30-45 minutes.

7. 7

Check it frequently and mix/turn chicken.

8. 8

There will be a lot of juice.

9. 9

At this point, the reason it is called Shabbat chicken (Religious Jews do not cook on Shabbat) is to place the pot on a warmer/hot plate until the men arrive home from synagogue and then serve over couscous or rice.

10. 10

I have found that this can be served immediately, simmered for longer, and tastes great heated up.

11. 11

I also usually make 2 chickens and double the spices.

Arab Chickpea Soup Recipe

Ingredients

4 servings

• Chickpeas 1 cup , soaked in water overnight, then drained
• Water 8 cups
• Olive oil 1 Tablespoon
• 2 pcs medium size onions,
• 8 cloves garlic, chopped into small pieces
• 1pcs small hot pepper, finely chopped
• 1/2 cup finely chopped coriander leaves
• salt 2 teaspoons
• pepper 1 teaspoon  
• 1 teaspoon ground mustard seeds
• 1/4 cup lemon juice

Preparation

Place chickpeas and water in a saucepan and bring to boil. Cover and cook over medium heat for 1 hour.

In the meantime, heat oil in a frying pan; then stir-fry onions, garlic, and hot pepper until they begin to brown.

Add frying pan contents with the remaining ingredients to the chickpeas.

Cover and cook over medium heat for 1 hour or until chickpeas are well-cooked. Serve hot.

Arabian Jiffy Punch drinks

Ingredients:

• 2 (6 ounce) cans frozen orange juice concentrate
• water 2 cups
• 1 quart carbonated lemon-lime beverage, such as 7 up,pepsi (cold)
• frozen strawberries1 (8 -12 ounce) box
• mint leaves (if you need)or lime slice (if you need)
• ice cube
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Directions:

1. 1

In a  bowl mix orange juice and water; mix well.

2. 2

mix ice cubes, then 7-up or oeosi

3. 3

Puree strawberries and add, stirring to mix. Add mint and/or lime slices as garnish. Enjoy!

Turkish Red Lentil 'Bride' Soup

Ingredients

• butter1-4 cup
• 2 onions, chopped finely
• paprika1 teaspoon
• red lentils1 cup
• fine bulger1/2 cup
• tomato paste 2 tablespoons
• vegetable stock 8 cups
• 1cayenne pepper1/8 teaspoon
• dried mint leaves1 tablespoon
• 4 slices lemo
• chopped fresh mint1/2 teaspoon

Directions

1. Melt the butter in a large saucepan over low heat. Cook the onions in the hot butter until they are golden brown, about 15 minutes.
2. Stir the paprika, lentils, and bulgur into the onions and coat with the butter.
3. Add the tomato paste, vegetable stock, and cayenne pepper; bring to a boil and cook until soft and creamy, about 1 hour.
4. Crumble the dried mint leaves into the soup; stir the soup and remove from heat.
5. Ladle into bowls and garnish with lemon slices and fresh mint to serve.

mexican green chili stew

Green Chili Stew

Ingredients

• Vegetable oil 1 tablespoon
• Cubed beef stew meat 1 kg
• 1 onion, chopped
• 1 can diced tomatoes with green chile peppers
• beef broth 1 1-2 cups
• green chili peppers chopped1 (4 ounce) can
• garlic salt1 teaspoon
• ground cumim 1 teaspoon
• salt as your  need
• ground black pepper to taste
• 2-3 large potatoes, peeled and cubed

Directions

1. take a large pot over medium heat, heat the oil and brown the stew meat and the onions until onions are translucent; about 5 minutes
2. Pour in the diced tomatoes with chiles, beef broth and chile peppers. Stir in the garlic salt and cumin. Salt and pepper to taste.
3. Bring to a boil, reduce heat and simmer for 1 hour. Add a little more beef broth or water if needed during simmering.
4. Stir in cubed potatoes to the mixture and simmer for an additional 30 minutes or until potatoes are tender.