does anyone know any good recipies?

Answer 1

Here are some Moroccan & Tunisian recipes:

KEBAB KOUTBANE

Appetizer Kebabs in a Moorish Marinade
Yield: 8 6-inch kebabs

This typically Moroccan dish is an excellent hors d'oeuvre to serve at any time. It is amazing how the small cubes of suet improve the flavor of the kebab after some of the fat has burned off. The use of suet is particularly effective when cooking kebabs over a charcoal fire and may be successfully substituted in recipes calling for bacon.

Cut 1 Ib. FILLET OF BEEF OR STEAK into 3/4-inch cubes (approximately 32 cubes).

Cut 1/2 Ib. BEEF steak into 1/2-inch cubes.

In an 8 x 10-inch shallow baking dish, prepare the Moorish Marinade:

Combine: 1/4 cup ONION, finely chopped and

2 Tbs. PARSLEY, finely chopped.
Blend: 1/2 cup OLIVE or SALAD OIL

1 tsp. SALT
1/4 tsp. PEPPER
1/4 tsp. GARLIC POWDER
1 tsp. GROUND CORIANDER (optional)
1/2 tsp. GROUND CUMIN (optional).
Blend the beef and suet cubes with the marinade and allow the mixture to marinate for several hours.

Thread four pieces of beef alternately with three pieces of suet (start and end with beef) on a 6-inch metal or bamboo skewer.

Grill or Broil using a hot fire, basting occasionally with the marinade.

Arrange 1 KEBAB KOUTBANE on a small plate.

Garnish with TOMATO SLICES and PARSLEY SPRIGS at the side of the plate.
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COUSCOUS MARRAKESH

Yield: 8 portions

A couscousiere is a large double boiler with holes in the bottom of the upper pot allowing its contents to steam. A couscousiere may be improvised by lining a metal colander with cheese cloth and placing the colander in a 6- or 8-quart pot so that the handles rest on the rim. A piece of heavy- duty foil can serve as a lid.

Moisten: 1 Ib. COUSCOUS in a 3 quart bowl with

1 cup COLD WATER to which
1 Tbs. SALT has been added.
Stir up with a fork and allow to stand 10 minutes to swell.

Spread the Couscous out in a colander lined with cheese cloth (or in the top of a couscousiere).

Place the colander over a pan which fits it and is half filled with water.

Cover with aluminum foil and allow to steam for 10 minutes.

In a 6-quart kettle (or bottom of couscousiere):

Saute: 1 cup ONIONS coarsely chopped with

1 tsp. CORIANDER (powdered)
1 Tbs. SALT
1 tsp. CRUSHED RED PEPPER
1/2 tsp. SAFFRON
1 tsp. POWDERED CUMIN SEED in
1/4 cup PEANUT OIL until soft but not brown.
Add: 2 1/2 Ibs. BONELESS LAMB cut in 2 inch chunks and

2 quarts WATER.
Fit the colander (or top of couscousiere) with the Couscous over the meat, cover it with foil, and allow mixture to simmer gently for 30 minutes.

Add 1 3-lb. CHICKEN cut into 8 pieces to the stew and continue cooking for 30 minutes longer.

Stir the Couscous from time to time to make sure the grains are separated.

Add to Stew: 1 Ib. CARROTS, scraped and cut in 1-inch chunks

2 GREEN PEPPERS, cut in 1/2-inch strips
1 Ib. FRESH TOMATOES, cut in 1-inch wedges
1 Ib. YELLOW SQUASH, peeled and cut in 2-inch slices
12 oz. FROZEN STRING BEANS (regular cut) or PEAS
1 # 2 1/2 can CHICK PEAS, drained
1/2 Ib. BLACK RAISINS.
Correct the seasoning with salt and pepper.

Cook for about 15 minutes or until vegetables are soft but still slightly crisp.

Pour the Couscous into a large (15- to 18 inch) round serving platter.

Make a large hole in the center, pushing the Couscous to the edge of platter.

Arrange meat and vegetables attractively in center, pouring the sauce over all.

Garnish with PARSLEY SPRIGS.
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BATINJAAN ZALUD
Eggplant Salad

Yield: 8 small salads

This Eggplant Salad may also be served as an appetizer. It is an excellent accompaniment to a Couscous, as it is to any of the great entrees of Morocco. Be sure that the salad is very cold when served.

Peel 1 or 2 large EGGPLANTS (approx. 2 Ibs.).

Cut into 1-inch slices.

In a 10-inch skillet:

Fry in 1/2 cup OLIVE or SALAD OIL until soft.

Mash the eggplant.

Add: 1/4 cup ONION finely chopped

3 cloves GARLIC finely chopped (or 1 tsp. garlic powder)
4 Tbs. LEMON JUICE
1 tsp. SALT
1/4 tsp. GROUND PEPPER
1 Tbs. SUGAR, and blend thoroughly.
Chill in refrigerator.

Heap 1/2 cup EGGPLANT MIXTURE on a 6- to 7-inch plate.

Mash it down to form a circle within 1 inch of edge of plate.

Dribble with 1/2 tsp. OLIVE OIL (if mixture appears dry).

Place:

1 slice TOMATO in center of circle and
1 BLACK OLIVE in center of tomato.
Garnish with PARSLEY SPRIGS.
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MINT TEA
Yield: 8 servings

Into a 6 cup glass or china teapot:

Pour boiling water, rinse and throw the water away.

Put in: 3 heaping Tbs. OOLONG TEA (do not use teabags)

2 heaping Tbs. DRIED MINT LEAVES
1/2 cup SUGAR.
Fill the teapot to the brim with BOILING WATER.

Allow to steep covered for 5 minutes.

Stir up the infusion and taste the liquid to see if it is sweet enough.

Strain into juice glasses (5 to 6 oz.).

Note: Prepare second infusion while the guests are enjoying the first. Add 1 tsp. tea, 1 tsp. mint and 2 Tbs. sugar to the pot. Add boiling water to allow to steep for 5 minutes. Stir again. Taste for sweetness. Strain to serve.
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MOROCCAN COCONUT CAKES

Yield: 1 1/2 Ibs. coconut fudge

You may want to make Moroccan Coconut Cakes, a delicious sweetmeat much like coconut fudge. They are easy to make and ideal to serve later in the evening after the Moroccan dinner.

In a 2-quart saucepan:

Combine: 2 cups GRATED COCONUT (moist, canned or fresh)

3/4 cup EVAPORATED MILK
2 cups SUGAR
Simmer gently to 238' or until a soft ball is formed in cold water.

Add: 1 oz. BUTTER and

2 Tbs. LEMON RIND.
Cool to room temperature in the pan.

Beat as you would fudge until thick and glossy.

Pour into a square (8 x 8-inch) pan lined with wax paper.

Chill and cut into 1-inch squares.
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HONEY PASTRIES

Purchase small honey pastries in any Middle Eastern food shop. Ask for Baklava. In Morocco it is called Kab El Ghzal.

Allow one or two pastries per guest.

Place them on a platter lined with a paper doily.

Serve them on dessert plates with forks.
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MELON A LA MOROCAINE

Use any melon in season or watermelon but be certain that it is very ripe.

Cut the melon into 1/2-inch slices and remove the rind.

Cut again into 3 inch pieces and arrange them attractively on a platter.

Garnish the platter with sprigs of fresh mint or parsley.

Spear the melon pieces with colored toothpicks.

Pass the platter to your guests. No dishes are used with this course.
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PEASANT PANCAKES

Yield: 8 servings
Here's another outstanding sweet of Morocco which you might want to serve instead of the honey pastries.

In a 1-pint bowl:

Cut 4 BANANAS (peeled) in 1/2 inch slices.

Add 1/2 cup APRICOT LIQUEUR and marinate for 1/2 hour.

In a 1-quart bowl:

Place 1 cup PANCAKE MIX following package directions to make a thick pancake batter using the above liqueur drained from the bananas as part of the liquid.

Add bananas to the batter and stir thoroughly.

In a 9-inch skillet:

Heat 1/4 inch COOKING OIL.

Drop the mixture by tablespoonfuls (2 or 3 pieces of banana in each spoon) into the hot fat until golden brown on both sides.

In a 1-pint bowl:

Combine: 1/2 cup SOFT BREAD CRUMBS made by grating fresh bread

3 Tbs. MELTED BUTTER
4 Tbs. SUGAR
1 tsp. GROUND GINGER.
Place 3 or 4 PEASANT PANCAKES on dessert plates.

Sprinkle 1 to 2 Tbs. CRUMB MIXTURE over the pancakes.

Note: Crystallized ginger may be used instead of ground ginger, in which case use 2 Tbs. sugar and 2 Tbs. crystallized ginger, minced finely.
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TUNISIAN CARROT SALAD

INGREDIENTS:

1 1/2 pounds carrots, peeled, cut into 1/4-inch-thick rounds
3 tablespoons olive oil
2 1/4 teaspoons ground cumin
1/4 teaspoon cayenne pepper
1/2 cup water
3 tablespoons white wine vinegar
1/3 cup chopped fresh cilantro

DIRECTIONS:
Cook carrots in medium saucepan of boiling salted water until crisp-tender, about 8 minutes. Drain well. Stir oil, cumin and cayenne in heavy large skillet over medium heat until aromatic,about 30 seconds. Add carrots, then 1/2 cup water and vinegar. Simmer over medium heat until liquid is absorbed, stirring often, about 5 minutes. Season with salt and pepper. Remove from heat. Cool. Mix in cilantro. (Can be made 1 day ahead. Cover and chill. Bring to room temperature before serving.)

4 Servings
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Tunisian Vegetable Stew
Serve on couscous or other grain.

INGREDIENTS:
1 1/2 cups thinly sliced onions
2 tablespoons olive oil
3 cups thinly sliced cabbage
dash of salt
1 large green bell pepper, cut in thin strips
2 teaspoons ground coriander
1/2 teaspoon turmeric
1/4 teaspoon cinnamon
1/8 teaspoon cayenne pepper, (or to taste)
1 28 oz. can undrained, chopped tomato
1 16 oz. can drained garbanzo beans
1/3 cup currents or raisins
1 tablespoon fresh lemon juice
2 cups cooked couscous (below)
4 tablespoons feta cheese
toasted slivered almonds
salt, to taste

DIRECTIONS:
In a large non-stick dutch oven, saute the onions in olive oil for 5 minutes, or until softened. Add the cabbage, sprinkle with salt, and continue to saute for at least 5 minutes, stirring occasionally. Add the bell pepper, coriander, turmeric, cinnamon, and cayenne to the pot and saute for another minute for so. Stir in the tomatoes, chick peas, and currents or raisins, and simmer, covered, for about 15 minutes, until the vegetables are just tender. Add the lemon juice and salt to taste. Serve over couscous, top with crumbled feta cheese, and toasted almonds if you like.
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Tunisian-Style Greens and Beans

INGREDIENTS:
3 tablespoons vegetable oil
1 medium onion, sliced
2 or 3 cloves garlic, minced
1 teaspoon ground coriander
1/2 teaspoon salt
1/4 teaspoon crushed chile flakes
4 cup chopped greens, such as beet greens or Swiss chard
1 cup diced tomatoes with juices
1 cup cooked beans (garbanzos are my favorite)
approx. 1/2 cup bean cooking water

DIRECTIONS:
1. Stew the onion and garlic in a little oil until the onion is soft.
2. Stir in the salt and spices.
3. Chop the greens and stir them in. (A little water left on the greens from washing them is good, it helps steam them done.)
4. When the greens wilt, add the tomatoes, beans and some of the bean cooking water. Cook for 10 or 15 minutes. The finished dish should be a little saucy, but not soupy. Add bean water or plain water accordingly.
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Chickpea Soup (Tunisia)

INGREDIENTS:
1 1/2 cups chickpeas -- soaked overnight in
10 cups water
4 cloves garlic -- crushed
1 hot pepper -- finely chopped
1/4 cup fresh cilantro leaves -- finely chopped
1 teaspoon ground caraway seeds
1 teaspoon oregano
to taste salt and pepper

***GARNISH***
2 tablespoons lemon juice
3 tablespoons olive oil
2 cups croutons

DIRECTIONS:
In a large saucepan, bring the chickpeas and water to a boil, then cover and cook over medium heat for 2 hours. Add the remaining ingredients, except the garnish; then cook over a medium heat for a further 30 minutes or until the chickpeas are tender. Remove from the heat and stir in the lemon juice and olive oil. Top with croutons.

Serving Size : 8
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Red Pepper Spice - Harrisa

INGREDIENTS:
2 tablespoons caraway seed -- ground
5 cloves garlic -- crushed
1/2 cup cayenne pepper -- ground fresh
1/4 cup cumin
2 tablespoons salt
1/2 cup olive oil

DIRECTIONS:
Thoroughly mix all ingredients. Store in a glass jar with a tight-fitting lid; refrigerated. Unknown shelf-life.
Serving Size : 1
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Fish Fillets With Harissa And Black Olives

Serving Size: 4

2 Pounds Thick Fish Fillets -- any white fish
Salt And Pepper -- to taste
Flour -- for dusting
Oil -- for frying
1 Small Onion -- finely chopped
2 Cloves Garlic -- finely chopped
1 Cup Tomato Sauce
1/2 Teaspoon Harissa
1 Medium Bay Leaf
1 Cup Pitted Greek Olives
1 Lemon Lemon Juice
Parsley -- chopped for garnish

Season fish with salt and pepper. Dust with flour and fry in hot olive oil until golden brown on all sides. Transfer fish to a side dish. Add onion and garlic to the skillet and cook for a few minutes. Add tomato sauce, harissa, bay leaf and 1/2 cup water. Cook for 10 minutes. Add olives and fish fillets and continue cooking, uncovered, until the fish is tender and the sauce thick. Add lemon juice to taste. Discard the bay leaf. Serve, sprinkled with parsley.
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Maasems

2 Medium Hard Boiled Eggs -- chopped
1 Large Cooked Chicken Breast -- chopped
1/3 Cup Parsley -- chopped
2 Medium Eggs -- beaten
2 Tablespoons Parmesian Cheese -- grated
Salt And Pepper -- to taste
9 Or 18 Wrappers -- see note
Olive Oil -- for frying
Lemon Wedges -- for garnish

In mixing bowl, combine both types of eggs, chicken, parsley, cheese salt and pepper. Refrigerate 30 minutes. Wrap mixture in wrappers, sealing edges with water. Fry in 1 inch oil. Until crisp. Turning as needed. Serve garnished with lemon wedges.

NOTES : wrappers can be: 9 medium egg/spring roll wrappers or 3 phyllo sheets
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Kaabaar

10 Ounces Ground Beef
1 Small Onion -- peeled
Salt And Pepper -- to taste
1/2 Teaspoon Rose Water
1/2 Teaspoon Cinnamon
4 Cloves Garlic -- peeled
2 Small Peeled New Potatoes -- boiled & mashed
2 Tablespoons Cilantro -- chopped
1/4 Cup Parsley -- chopped
2 Tablespoons Bread Crumbs
2 Medium Eggs
Flour -- for dusting
Oil -- for frying
Couscous -- to serve under

Directions:

In food processor, reduce onion and garlic to a paste.
Add this and remaining ingedients except four and oil to a mixing bowl. Blend well.
Cover and refrigerate 30 minutes.
Make into 8 large meatballs.
dredge in flour, fry in oil until well browned, about 5 minutes. Drain on paper towels. Serve over couscous.
Serves 4

Answer 2

stuff flounder....supplies needed= flounder, shrimp, butter, shredded crab, onions cilantro, garlic, olive oil, dice tomatoes,.and foil..first scrap the scales off...the cut the fish on the top..empty out all of its goodies.....of coarse wash good...in the butterfly add ed ur butter and cilantro to its belly...wrap in foil, and place in ur dishwasher for two cycles(steam clean only) on the cup rack....at the same time dice the amount of garlic, tomatoes into a frying pan 1/4 full of ur oil..sauteed til brown....next add ur shredded crab to the pan..again til little brown...the add ur shrip to the pan.....but this time ur fish should be done...then scoop all of the frying pan goods into the butterfly of the fish....the bake for around 15 min...for me this is what i do...i get alittle bit of shredded cheese1/4 cup mix it with butter garlic in a different pan....after u take the fish out...pour this sauce all over ur fish....foir cheese i like the 3 cheese shredded bag....

Answer 3

My favorite easy recipe is chicken breasts, bread crumbs and ranch dressing. Slather the chicken in the dressing, roll it in the bread crumbs and pan-fry. Very good ranch chicken ensues.

Answer 4

tons and tons. but you might want to elaborate on what you need a recipe for...a main dish, a soup, dessert, cake, party drinks?

Answer 5

I know lots. What's in the fridge?

Answer 6

Chicken Breasts with Tomato-Zucchini Sauce
Serves 2


Less than 15 minutes to a scrumptious and very easy dish that only needs the addition of a starch and/or salad to make a complete meal.


2 chicken breasts, 4–5 oz each, pounded to an even 1/4" thickness
1 tsp olive oil
3/4 cup chopped zucchini
3/4 cup no-salt-added canned tomatoes
Plus: Salt and pepper
1 clove garlic, crushed
1/2 tsp dried basil

Sear the chicken in a skillet on medium-high heat (about 4 to 5 minutes per side), seasoning each side with a pinch of salt and pepper as the other side cooks. Remove the breasts from the skillet, and reduce the heat to medium.

Add the olive oil and garlic to the skillet, stirring frequently and scraping with a spoon to release the brown bits left behind by the meat (about 30 seconds).

Add the zucchini and basil. Let the mixture rest for 1 minute. Stir in the tomatoes and place the chicken breasts back in the skillet. Cover and cook for 2 minutes more.

Using a vegetable peeler shave a little Parmesan onto each breast. Impressive.



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Grilled Chicken Carib
Serves 4

If you want spice up this easy chicken dish add a 1/2 tsp of cayenne pepper with the lime and other marinating ingredients.


1 & 1/4 lb skinless, boneless chicken breasts
Finely grated rind of 1 lime
l/2 Tbsp lime juice
l Tbsp rum
l Tbsp light soft brown sugar
l tsp ground cinnamon
2 mangoes, peeled and cubed
Rice and salad, accompaniments


Cut the chicken into bite-size chunks and place in a bowl with the lime rind and juice, rum, sugar and cinnamon. Toss well and set aside for 10 minutes to marinate. This gives you time to work on the salad and rice.

Remove the chicken chunks and thread them on to four skewers, alternating with the mango cubes.

Cook the skewers under the broiler, or on a barbecue grill, for about 8 minutes, turning occasionally and basting with the juices, until the chicken is tender and golden brown. Serve the kebabs at once, with rice and salad.



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Chicken a la King a la Casserole
Serves 6


Don’t feel guilty about using refrigerated dough; we know that if you had plenty of time you’d make it from scratch, right? Sure.

And the peas are optional if your wife/husband/mate hates them as much as my wife does. It would take her an hour to eat this with the pea-picking she’d do.

1/4 cup butter, melted
1/8 cup all-purpose flour
1 1/2 cups chicken broth
2 1/2 cups cubed chicken breast meat
1 1/2 cups green peas
1 1/2 cups canned mushrooms, drained
1 cup cooked, sliced or diced carrots
1/2 onion, finely chopped
1 16 oz can refrigerated buttermilk biscuits



Preheat oven to 375 degrees F (175 degrees C

Melt butter in a medium saucepan over medium heat; stir in flour, then pour in broth and let thicken, stirring. Add chicken, peas, mushrooms, carrots, onion and bell pepper. Mix together and bring to a boil.

Pour chicken mixture into a 9x13 inch baking dish. Lay the biscuits over the top and bake for 20 to 25 minutes, or until biscuits are done. Serve it up.



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Chicken Cordon Bleu with Balsamic Sauce
Serves 4

You may never be happy with classic chicken cordon bleu again.









1 Tbsp butter
4 small skinless, boneless chicken breast halves (1 lb)
1/2 cup chicken broth
2 Tbsp balsamic vinegar
1/8 tsp coarsely ground black pepper
4 thin slices cooked ham (2 oz)
4 thin slices part-skim mozzarella cheese (2 oz)
1 bag (5 to 6 oz) prewashed baby spinach


In nonstick 12-inch skillet, melt butter over medium-high heat. Add chicken and cook until golden, about 6 minutes. Flip the chicken and cut the heat to medium; cover and cook until chicken loses its pink color throughout, about 6 minutes longer.

Raise heat to medium-high and stir in broth, vinegar, and pepper; cook, uncovered for a minute. Remove skillet from heat; top each breast half with ham slice, then cheese slice. Cover skillet until cheese melts, about 3 minutes.

Place spinach on plates & top with chicken. Now the very special part - drizzle with the warm balsamic sauce. Wow!




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Baked Pecan Chicken
Serves 4


The pecans may cost as much as the chicken but I think they're worth it for what they do for this dish - and I'm cheap.


1 & 1/2 cups finely chopped pecans, toasted for 1 minute
2 Tbsp chopped parsley
1& 1/2 tsp salt
2 egg whites
4 skinless boneless chicken breasts


Preheat oven to 400 degrees.

Spread chopped pecans on a cookie sheet and bake for a minute.

Blend nuts, parsley & salt in a bowl with a fork. Set aside.

Beat egg whites with a fork just until foamy.

Dip both sides of chicken in egg; dredge in pecan mixture & arrange on a non-stick sprayed baking sheet.

Bake at 400° for about 20 minutes or until chicken is done. Plate 'em and eat 'em.

Answer 7

i just found a good recipe for fried dill pickles her the other day.....man, they were good!!

Answer 8

tv dinners!