3727 morunos moorish pointed stick Recipes

marshmallows, chocolate chips, graham crackers, peanut butter (hello! i love so yeah!!!), strawberries, wooden skewers

celery ribs, julienned, carrots , julienned, sliced water chestnuts, drained, olive oil, cider vinegar, sugar, dijon mustard, salt, dill weed

lamb or 3/4 lb chicken or 3/4 lb beef or 3/4 lb pork, cut into smaller cubes (about 3/4 or less), garlic, cilantro (about), cumin seed, spicy paprika, leaf thyme, olive oil, lemon juice or 2 tbsp red wine vinegar, salt and pepper

boneless skinless chicken breasts, left whole, ground coriander, ground cumin, spanish paprika, chili, flakes, salt, ground black pepper, pureed garlic (garlic paste or minced garlic would work), fresh lemon , juice, olive oil, water (optional), wooden skewers , soaked in water, for an hour, red pepper, green zucchini, garlic, clove, chopped, olive oil, liberal sprinkling dried basil, liberal sprinkling dried oregano, salt and pepper, to taste

olive oil (i use a really good oil for the intense flavor), crushed thyme, ground cumin, paprika, crushed red pepper flakes, bay leaf, crumbled, minced parsley, garlic cloves, crushed, salt and pepper, lean pork, cut in 1-2 inch cubes

top round lamb , cut into bite-size pieces (1-inch pieces), olive oil (original says 2), saffron, spanish smoked paprika, chopped mint, minced garlic clove, jalapeno peppers, finely diced (guindilla) or 1 dried chili (guindilla), sherry wine vinegar, lemon juice, ground cumin

i use a 3 1/2 to 4 lb chuck roast, well marbelized with fat, and if you can find a bone-in roast, that s better yet (but it s almost always boneless chuck that you find at the grocer). i like to quickly rinse the roast in cold water just before i lay it on the cutting board to coat it with seasoned flour. place the following ingredients in a small baggie and shake the closed bag to mix it up, flour, salt, garlic salt, crazy mixed-up salt (if you can tsp get this seasoning, use seasoned salt instead, but jane s is by far the best), pepper, use your hands to generously pat the seasoned flour into the roast, on both sides, flipping the roast a couple times and repeating the process., in a dutch oven or roasting pan large enough to hold the roast, heat 1 tbsp oil over medium high heat - you want your pan and oil to be hot enough to sear the roast well when you put it in the pan. when the oil is just about to the smoking point, put the roast in and cover the pan. let the meat sear until nicely browned on the bottom, then flip the roast. let it sear for a minute or two on the second side, then add, beef stock (i much prefer the boxed stock to the canned broth - it just seems to give the gravy a much richer taste in the end), cover the roasting pan and place it in a pre-heated 300 degree oven. roast for 4 to 5 hours, until the meat is fork tender and falls apart easily. i check the roast each hour, quickly opening the lid, just to make sure the stock has not evaporated. as long as your pan has a good seal on it, this shouldn tsp happen. but if necessary, add more stock to the pan., an hour before the roast is done , prepare the mashed potatoes. peel 6 large red potatoes (these work better - at least for me - because they are much moister than the russets, so the mashed potatoes are creamier); cut into 1/4th, and place them in a large saucepan - rinse the cut potatoes 2 times in cold water, then cover them in fresh cold water and place the pan over medium high heat; boil until tender. this is usually about 30 minutes, but it depends on the size of your cuts, so just cook them until you can easily insert a fork into a potato. drain potatoes well, reserving 1 cup of the water for the gravy. add the following to the hot potatoes, butter, sour cream, milk, salt, crazy mixed up salt (use regular salt or garlic salt if jane s salt is not available), pepper, i use a hand masher , but you can use an electric mixer or however you chose to mash the potatoes into a creamy yet firm texture. add more milk if potatoes are too stiff. place the mashed potatoes in a buttered casserole dish, cover with foil, and place in the oven to keep warm while you make the gravy., prepare the gravy, melt 2 tbsp butter, stir in 1/4 cup flour to make a paste, stir in enough beef stock to thin the paste enough to pour., finished roast from the pan and place it on a plate; cover meat with foil to keep warm., place the roasting pan over a medium flame and bring the liquid to a gentle boil (i usually seem to have about 1 1/2 to 2 cups liquid in the pan when the roast is done - if you have less, just use the beef stock to increase your liquid)., use a whisk to gradually whisk in the butter/flour/stock liquid., add 2 tbsp beef base - i use tone s (i prefer beef base to buillon - has a richer flavor and is really worth having on hand, but if you can tsp find this, try knorr s beef buillon extra large cubes), add the 1 cup of reserved potato water, add 1/2 cup beef stock, taste the gravy and see if you want more seasoning. i usually find i don tsp need to add anything at this point, since i have the seasoning from the flour coating and the stock and the beef base. if you think you need more seasoning, add salt and pepper to your taste. beef base will also give you more saltiness., keep the gravy warm while you uncover the meat and use 2 forks to pull the meat apart into small to medium chunks., you are now ready to assemble...

sugar, brown sugar, glucose, water, almond extract, vanilla extract, shredded coconut

potatoes, chopped, chopped onion, garlic, minced, cream of celery soup, frozen whole kernel corn, frozen baby lima beans, chicken broth, dry white wine or chicken broth, lemon pepper seasoning, fresh cod or other whitefish fillets, stewed tomatoes, undrained, nonfat dry milk powder

green peppers, chopped, onion, chopped, mushroom stems and pieces, drained, canola oil, garlic cloves, minced, johnsonville polish kielbasa sausage or smoked polish sausage, thinly sliced, water, kidney beans, rinsed and drained, pinto beans, rinsed and drained, diced tomatoes, undrained, chili powder, ground cumin, salt, cayenne pepper, uncooked long grain rice, shredded part-skim mozzarella cheese

reduced-fat beef hot dog (hebrew national 97% fat free beef frank or another fat-free or nearly fat-free hot dog), refrigerated reduced-fat crescent roll (unprepared ), turkey bacon , extra lean, wooden skewer, mustard (optional), ketchup (optional), relish (optional)

caramel candy, soft , about 4 squares, pretzel sticks, chocolate sprinkles

pillsbury refrigerated classic pizza crust , 1/4 of the package (unprepared), mozzarella string cheese , pulled into strings, light cheese (weight watches makes a good cheese stick!), whole mushrooms, green bell pepper, cut into 1-inch chunks, onion, cut into 1-inch chunks, wooden skewers, tomato sauce with italian seasoning

pork loin , cut into cubes, white wine, extra virgin olive oil, garlic cloves, pressed, cayenne pepper, smoked paprika, bay leaf, crumbled, dried thyme, salt and pepper, lemons , for serving

chopped fresh parsley, paprika, olive oil, dried oregano, ground cumin, ground coriander, salt, saffron threads, crushed, ground red pepper, garlic cloves, minced, pork tenderloin, trimmed and cut into 18 cubes, red onions, each cut into 6 wedges, red bell peppers, each cut into 6 wedges, yellow bell peppers, each cut into 6 wedges

egg whites, sea salt, caster sugar, lemon , zest of, finely grated unwaxed, pure vanilla bean paste (see note ) or 1/2 tsp the scraped-out seeds of 1 vanilla pod, toasted sliced almonds, chopped into small pieces, cream (optional)

all-purpose flour, splenda sugar substitute, cinnamon, salt, nutmeg (less if grating your own), vanilla extract, eggs, beaten (it is okay to use egg beaters here), low-fat milk (bring almost to boiling point) or 3 cups 2% , scalded (bring almost to boiling point), bread, cubes (i use day old italian bread leftovers), raisins (optional) or 1/2 cup dates (optional), butter or 2 tbsp margarine

egg, egg whites, cream of coconut, water, vanilla extract, coconut extract, cake flour (9 oz sifted ), granulated sugar, baking powder, salt (table ), unsalted butter (1 1/2 sticks, cut into 12 pieces, softened , but still cool ), sweetened flaked coconut (packed about 8 oz), egg whites, granulated sugar, salt (table ), unsalted butter (4 sticks, each stick cut into 6 pieces, softened , but still cool ), cream of coconut, coconut extract, vanilla extract