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Recipes
Lamb you can eat with a spoon - Colleen Sari
By zeenieme
Use a heavy casserole or roasting pan with a cover
- 7-9 pound leg of lamb, with bone in
- Fine sea salt
- Freshly ground black pepper
- 6 medium onions, peeled and quartered
- 2 pounds carrots, peeled and cut into large pieces
- 1 whole head garlic, cloves peeled and halved
- 6 bay leaves
- 1 bunch fresh thyme or 1 tablespoon dried thyme
- 2 bottles red wine, such as Rioja, Chianti or Zinfandel
- 5 pounds all purpose potatoes, peeled and quartered
- 8 turnips, peeled and halved
Lamb patties with fresh mint, feta, and garlic
By zeenieme
Place lamb in large bowl. Sprinkle garlic and salt over
- 1 1/2 pounds ground lamb shoulder
- 2 large garlic cloves, pressed
- 1 1/2 teaspoons coarse kosher salt
- 1/3 cup crumbled feta cheese
- 1 Tablespoon finely chopped fresh mint
- 1 tablespoon extra-virgin olive oil
Sweet and Sour Coleslaw
By zeenieme
Toss all ingredients together
- 4 cups chopped or shredded cabbage
- 1 medium red bell pepper, chopped
- 1 cup thinly sliced green onions
- 1 cup cooked corn kernels
- 1/2 cup rice vinegar or other white vinegar
- 1/3 cup Splenda no calorie sweetener (or substitute sugar)
- Salt and Pepper to taste
- Optional: 1 tablespoon finely minced jalapeno pepper, seeds and veins removed.
- Optional: 1/2 cup chopped cilantro
Honeyed Lemon-Dijon Vinaigrette
By zeenieme
1. Combine first 12 ingredients in a blender; process until mixture is smooth
- 1/4 cup chopped fresh dill
- 1/4 cup white wine vinegar
- 2 T chopped red onion
- 2 T capers
- 1 T grated lemon rind
- 2 T fresh lemon juice
- 1 tsp salt
- 4 Tsp honey
- 2 tsp Dijon mustard
- 3/4 tsp freshly ground black pepper
- 1/2 tsp hot pepper sauce
- 2 garlic cloves, minced
- 1/3 cup boiling water
- 1/4 cup extra-virgin olive oil
Smoked Salmon Spread w/Capers
By zeenieme
Beat first 3 ingredients at medium speed with an electric mixer until creamy
- 1 8 ounce package cream cheese, softened
- 1 3 ounce package cream cheese
- 3 T sour cream
- 1/3 cup green onions, minced
- 1 T fresh dill, chopped
- 1 T lemon juice
- 1/4 tsp ground white pepper
- 1/2 pound smoked salmon, diced
- 3 T capers, rinsed and drained
Karen's Black Bean Salad
By zeenieme
Mix dressing separately, add to all other ingredients
- 2 cans black beans- rinsed and drained
- 1 can white corn - rinsed and drained
- 1/4 cup green pepper - diced
- 1/4 cup red pepper - diced
- 4 green onions - diced
- 1 mango - cubed
- 1 avocado - cubed
- 1/4 cup extra virgin olive oil
- 1/4 cup balsamic vinegar
Gold-Medal Vegetable Dip
By zeenieme
In a mixing bowl, combine the cream cheese, mayonnaise, mustard, Worcestershire sauce, salt and pepper
- 1 carton (8 oz) softened chive and onion cream cheese
- 2 T mayonnaise
- 1 tsp prepared mustard
- 1/2 tsp Worcestershire sauce
- 1/4 tsp salt
- 1/8 tsp pepper
- 1 to 2 T milk
- Assorted fresh vegetables
Beau Monde Dip
By zeenieme
Mix and chill. Serve with vegetables
- Combine 1 cup sour cream, 1 cup mayonnaise, 1 tsp Beau Monde spice mix, 1 T parsley flakes, 1 T onion and 1 tsp dill weed.
Chive Popovers
By zeenieme
Preheat oven to 425 degrees
- 4 large eggs
- 2 cups whole milk, room temperature
- 2 cups all purpose flour
- 1/4 cup finely chopped fresh chives
- 2 tablespoons (1/4 stick) unsalted butter, melted
- 1 teaspoons salt
Beefsteak Tomato, Butterhead Lettuce and Bacon with Blue Cheese Dressing
By zeenieme
Cook bacon in a 10 inch skillet over medium heat until crisp
- 6 bacon slices, chopped
- 1/2 cup sour cream
- 3 tablespoons whole milk plus additional if necessary
- 2 tablespoons cider vinegar
- 1 scallion, chopped
- 1 cup crumbled blue cheese (1/4 lb) divided
- 1 head Bibb or Boston lettuce
- 1 large beefsteak tomato, cut into wedges