Friday, June 29, 2012

[Realafricanloverstomeet] Easy way to Immigrate to Canada

 

A Step- By- Step On HOW To Do And WHAT To Do It All.

Start Now >> http://yuollo.info/immigrate-to-canada.html

__._,_.___
Recent Activity:
.

__,_._,___
Posted by at No comments:

Thursday, June 28, 2012

[Realafricanloverstomeet] Are You Embarrassed By Your Moles, Warts or Skin Tags ? **

 


How To Remove Your Moles, Warts & Skin Tags in 3 Days - Easily, Naturally And Without Surgery.

Start Now >> http://yuollo.info/moles-and-warts-removal.html

__._,_.___
Recent Activity:
.

__,_._,___
Posted by at No comments:

Wednesday, June 27, 2012

[MC-AllEthnic-Recipes] Emerils White Bean and Corn Relish - 15g Carbohydrate; 3g Dietary Fiber

 


* Exported from MasterCook *

Emerils White Bean and Corn Relish

Recipe By :"New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.
Serving Size : 12 Preparation Time :0:00
Categories : Condiment Frozen
LowerCarbs LowFat (Less than 25%)
Spicy

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 pound white beans -- soaked overnight and rinsed
1 bay leaf
1 cup freshly shucked corn
1 tablespoon chopped shallots
To cook: -- Olive oil for cooking
1/2 cup small diced cucumber
2 tablespoons small diced red bell pepper
1 1/2 teaspoons chopped fresh thyme
1 tablespoon champagne vinegar
2 tablespoons olive oil
Salt and pepper
Creole spice -- recipe follows

In a small sauce pan cook the beans until tender: drain and rinse. Cooking
time depends on how old the beans are. In a small saute pan cook the corn
and the shallots in hot oil until tender, about 3 minutes. Season with
creole spice. Set aside to cool. In a small bowl combine the cooled beans,
cooled corn and shallots, cucumbers, peppers, thyme, vinegar and oil.
Season highly with creole spice.

Makes 3 cups (12 one-quarter cup servings)
Prep time: 10 mins
Cook time: 30 mins

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly.
Yield: 2/3 cup

Cuisine:
"Cajun/Creole"
Source:
"TV Foodnetwork"
S(Formatted by Chupa Babi):
"June 2012"
Yield:
"3 cups"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 97 Calories; 3g Fat (22.5% calories
from fat); 5g Protein; 15g Carbohydrate; 3g Dietary Fiber; 0mg
Cholesterol; 4mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0
Vegetable; 1/2 Fat; 0 Other Carbohydrates.

Nutr. Assoc. : 0 0 3357 0 0 901003 920164 0 0 0 0 0

__._,_.___
Recent Activity:
.

__,_._,___
Posted by at No comments:

[MC-AllEthnic-Recipes] Cuban SECRET FRITAS (Burger) SAUCE - 8g Carbohydrate; 1g Dietary Fiber

 


* Exported from MasterCook *

Cuban SECRET FRITAS (Burger) SAUCE

Recipe By :"Three Guys from Miami Cook Cuban" by Jorge Castillo, Raul Musibay and Glenn Lindgren
Serving Size : 10 Preparation Time :0:00
Categories : Condiment Frozen
LowerCarbs LowFat (Less than 5%)
Vegan

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 can tomato paste -- (6-ounce)
1 1/2 cups water
1 teaspoon ground cumin
1 1/2 teaspoons sweet Spanish paprika -- "dulce"
1 teaspoon garlic powder
1/4 cup sugar
1/4 cup white vinegar
1 teaspoon salt

Mix all of the ingredients together in a two-quart saucepan.

Bring to a boil stirring constantly. Reduce heat to low and simmer,
stirring occasionally, for 10 to 15 minutes. Remove from heat and let
cool. Use generously in the Frita Cubana recipe above.

Makes about 1 1/3 cups, 10 servings. Store any leftovers in refrigerator.

Per serving: 40 calories (4 percent from fat), 0.2 g fat (0 saturated, 0
monounsaturated), 0 cholesterol, 0.8 g protein, 8.9 g carbohydrates, 0.9 g
fiber, 368 mg sodium.

Cuisine:
"LatinAmerican/Hispanic"
Source:
"The Republic, Columbus Indiana"
S(Formatted by Chupa Babi):
"June 2012"
Yield:
"1 1/3 cups"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 34 Calories; trace Fat (3.9%
calories from fat); 1g Protein; 8g Carbohydrate; 1g Dietary Fiber; 0mg
Cholesterol; 318mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2
Vegetable; 0 Fat; 1/2 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 1032 0 0 0 0

__._,_.___
Recent Activity:
.

__,_._,___
Posted by at No comments:

[MC-AllEthnic-Recipes] Cider-Spiked Onion Confit - Confit d'Oignons au Cidre - 19g Carbohydrate; 3g Dietary Fiber

 


* Exported from MasterCook *

Cider-Spiked Onion Confit - Confit d'Oignons au Cidre

Recipe By :David Nahon
Serving Size : 8 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Vegan

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 Tablespoons butter
10 medium yellow onions -- thinly sliced (about 4 pounds)
2 cups sweet hard apple cider
2 teaspoons freshly grated nutmeg
Sea salt

Melt 4 tbsp. butter in a large skillet over medium-high heat. ("You need a pan that sticks a bit," says Nahon, "or the onions won't caramelize.") Add 10 thinly sliced medium yellow onions (about 4 lbs.) and cook, stirring
often, until blond in color, 18-20 minutes. Add 2 cups sweet hard apple
cider, 2 tsp. freshly grated nutmeg, and sea salt to taste. Stir well.
Reduce heat to medium, cover skillet, and cook until onions are light
brown, about 25 minutes. Uncover skillet and continue cooking until liquid
has reduced and onions are a few shades darker, about 20 minutes more.
Dollop spoonfuls of the onion confit over Buckwheat Crêpes, along with a
few slices of crisp, fried bacon and a sprinkling of parsley.

Makes about 4 cups.

ChupaNote: add 1 teaspoon ground Aleppo red pepper, for a little heat or 1 tablespoon for a lot of heat. This does well in the slow cooker overnight: use 1 stick of sweet butter and 1/2 cup sweet hard cider, cut the nutmeg in half.

Cuisine:
"French"
Source:
"Saveur [magazine]"
S(Formatted by Chupa Babi):
"June 2012"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 135 Calories; 6g Fat (39.9%
calories from fat); 2g Protein; 19g Carbohydrate; 3g Dietary Fiber; 16mg
Cholesterol; 65mg Sodium. Exchanges: 0 Grain(Starch); 2 Vegetable; 1/2
Fruit; 1 Fat.

NOTES : This condiment is a version of one David Nahon serves with
his buckwheat crêpes.

Nutr. Assoc. : 0 0 2058 0 0

__._,_.___
Recent Activity:
.

__,_._,___
Posted by at No comments:

[MC-AllEthnic-Recipes] Armenian Bean and Walnut Pâté - 16g Carbohydrate; 4g Dietary Fiber

 


* Exported from MasterCook *

Armenian Bean and Walnut Pâté

Recipe By :Chef Ana Sortun, Oleander [restaurant]
Serving Size : 8 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
Veggie

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup dried red kidney beans -- (6 ounces)--picked over, soaked overnight and drained, or 2 1/2 cups canned red kidney beans, rinsed and drained.
1/2 small white onion -- minced
1 bay leaf
6 cups water
3/4 cup walnuts -- (3 ounces)
4 tablespoons unsalted butter -- softened
1/4 teaspoon minced garlic
1 tablespoon minced fresh dill weed
1 tablespoon minced basil
1 tablespoon minced flat-leaf parsley
Salt and freshly ground pepper
To serve: -- Armenian string cheese and baguette slices or torn pita

In a medium saucepan, combine the dried beans, onion and bay leaf. Add the
water and bring to a boil. Reduce the heat to moderate and simmer until
the beans are tender, 1 1/4 to 1 1/2 hours. Drain the beans in a colander
and discard the bay leaf. Let cool completely.

Preheat the oven to 350°. Spread the walnuts in a pie plate and bake for
about 7 minutes, or until lightly toasted. Transfer the walnuts to a food
processor and let them cool completely. Add the cooked dried or drained
canned kidney beans, butter and garlic and pulse until smooth. Add the
dill, basil and parsley, season with salt and pepper and pulse the bean
pâté just until blended.

Scrape the bean pâté onto a long sheet of plastic wrap and pat it into a
12-by-2-inch log. Wrap and refrigerate until chilled, at least 1 hour.
Slice the pâté 1/2 inch thick and serve with the string cheese and bread.

MAKE AHEAD The pâté can be refrigerated for up to 3 days.

Serves 8

Cuisine:
"MidEastern"
Source:
"Food&Wine, Aug 2002"
S(Formatted by Chupa Babi):
"June 2012"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 203 Calories; 13g Fat (53.8%
calories from fat); 8g Protein; 16g Carbohydrate; 4g Dietary Fiber; 16mg
Cholesterol; 10mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0
Vegetable; 2 1/2 Fat.

Nutr. Assoc. : 0 0 0 0 0 0 0 20057 0 0 0 0

__._,_.___
Recent Activity:
.

__,_._,___
Posted by at No comments:

Tuesday, June 26, 2012

[MC-AllEthnic-Recipes] Chicken Thighs With Coconut Green Curry

 

Dinner last evening!

@@@@@
Chicken Thighs With Coconut Green Curry

4 chicken thighs with skin and bone
1 C green seasoning paste
1 onion, sliced
2 fresh kaffir lime leaves
1 can (14 oz) coconut milk
2 tsp chicken bouillon granules (Knorr brand)
1 serrano pepper, seeded and finely diced
Cooked jasmine rice, for serving
----Green Condiments For Finishing----
Chopped cilantro
Sliced spring onion
Torn Thai basil leaves

Cover the chicken thighs well with green seasoning paste and put them in a
large ziplock bag.
Put the bag in a dish and leave in the refrigerator to marinate for at least
2 days.
On the day of cooking, heat the oven to 350F.
Prepare a deep casserole dish by rubbing with a little oil.
Slice the onion. Remove the seeds from the serrano pepper and dice it very
small.
Bruise the kaffir lime leaves in your fingers to release their perfume.
Put all these things in the dish.
Get the chicken thighs out of the fridge, and scrape most of the seasoning
paste off them into the casserole dish. Set the chicken thighs aside for the
moment. Get as much of the seasoning paste as you can out of the bag and add
it to the baking dish, too.
Stir in the coconut milk and the chicken bouillon granules.
Nestle the chicken thighs into the curry, leaving them not quite completely
submerged.
Bake for 90 minutes at 350F.
Serve with jasmine rice and green condiments scattered over.

@@@@@
Green Seasoning Paste

1 lg bunch cilantro
5 spring onions
1/2 small onion
1 jalapeno seeded
1 lg lime, juice only (3 TBSP)
2 tsp minced ginger (1 inch piece, peeled)
3 cloves garlic
1 tsp cumin seeds, toasted
1/4 tsp red chili flakes
1/2 tsp palm sugar

Trim the vegetables; combine ingredients in a food processor until smooth.
This is deceptively mild flavored, though to read the recipe would lead to
believe it is of powerful flavor.
If you don't have palm sugar, substitute brown sugar, not white.
This recipe makes about 1 3/4 C.
It freezes well.

__._,_.___
Recent Activity:
.

__,_._,___
Posted by at No comments:

Monday, June 25, 2012

[Realafricanloverstomeet] My Skin Pigmentations Naturally...

 

I will show you how to Whitening Your Skin permanently in just days the natural
way and helped thousands of people do the same. added a 100% risk-free guarantee
to it!!

Start Now >> http://yuollo.info/skin-whitening-forever

__._,_.___
Recent Activity:
.

__,_._,___
Posted by at No comments:

Sunday, June 24, 2012

[MC-AllEthnic-Recipes] Homemade Chicken Nuggets

 

@@@@@
Homemade Chicken Nuggets

6 boneless, skinless chicken breasts
2 cups buttermilk
3 sleeves of Ritz crackers, crushed to fine powder
1/2 onion, sliced
4 cloves of garlic, smashed
1/4 tsp black pepper (generous heaping!)
1/8 tsp cayenne

If the chicken breasts are very thick, put them one at a time into a freezer
bag so that it lies flat and pound with a rolling pin until the chicken is
uniformly flat, then take them out and cut them into nuggets.
You want pieces about 1 inch square. Do trim out any gristly bits, and trim
off any big pieces of fat or very thin pieces. You want uniform chunks for
even cooking.

Put the nuggets into a ziplock bag with the buttermilk, onion, garlic, and
peppers and leave in the fridge to marinate for 2 days. Do put the bag in a
dish to avoid spillage.

When you are ready to cook them, heat the oven to 425F.

Dump the crackers into a ziplock bag and bash them with a rolling pin until
you have fine crumbs. It helps to roll them with the pin to get a fine
texture.

Put the cracker crumbs into a 9x13 baking dish. Dump the nuggets and
marinade into a bowl and drop them into the crumbs a few at a time. I use
tongs to fish them out of the buttermilk. Coat them well by pressing them
into the crumbs.
Technique note: scoop the crumbs on top of the nuggets and press them down
quite firmly. I wear disposable gloves for this.

Lay the crumb-coated chicken nuggets on a lined baking sheet and bake for 22
minutes. Use pan release spray as they can stick.

Allow to cool completely, then arrange in a single layer in freezer bags on
a baking sheet to freeze for up to 3 months. After they are frozen, they no
longer have to be stored flat.

To reheat, heat the oven to 425F; arrange nuggets on a foil-lined baking
sheet and heat for 17 minutes, turning once about halfway through.

Serving size: For adults, 6 pieces.
For kids, 4-5 pieces.

Notes: The inspiration for this recipe was Nigella Lawson's Ritzy Chicken
Nuggets. I thought her recipe needed a few touches, though, and I prefer to
cook them all at once for freezing and re-heating.

This recipe makes A LOT of chicken nuggets, but that's the whole idea -
home-made convenience foods wherein you control the production quality, and
without the salt, sugar, & additives in store-bought ones. It's a bit of a
work-out to make, but very well worth the effort.

__._,_.___
Recent Activity:
.

__,_._,___
Posted by at No comments:

[MC-AllEthnic-Recipes] Successful Fajita Marinade

 

@@@@@
Successful Fajita Marinade

For 3 skirt steaks, about 3 lbs total

2 x Corona cerveza 12oz
1 C lime juice (6 big limes)
1/2 C soy sauce
1 small onion, chopped
1 big green jalapeno, sliced
1 tbsp minced garlic
2 TBSP worcestershire sauce
1 1/2 tsp comino seeds
1/2 tsp mexican oregano leaf
8 jap chilis (any dried red chili)
5 bay leaves
1 tbsp mixed peppercorns
1 tsp sugar
1/4 tsp black pepper

Combine ingredients in a LARGE (2 gal) ziplock bag; add the steaks, seal,
and squish around a bit. Place the bag in a pan to avoid spillage and
refrigerate for a couple of hours to overnight - overnight being better if
the steaks are not tenderized.
Drain the steaks, pat dry, and brush with oil before grilling. Delish !

First made 7/4/2002 This was very good. We used this on 3 skirt steaks. Want
to use flank steak next time.

__._,_.___
Recent Activity:
.

__,_._,___
Posted by at No comments:

[MC-AllEthnic-Recipes] File - Mastercook generic formatting

 


For those who do not have MasterCook or other data base, it is possible
to post to ERMC with manual formatting. Here is an example.

@@@@@
title
<hard return>
ingredients
<hard return>
directions

Example:

@@@@@
Squash Casserole

2 pounds yellow squash
2 medium tomatoes, sliced
Salt and pepper, to taste
2 medium onions, sliced
1/2 cup Parmesan Cheese
1/4 cup Margarine, (1/2 stick)

Preheat oven to 350 degrees F. Peel and slice squash into rounds about 1/2" thick. Place about 1/3 of the sliced squash in the bottom of a baking dish, add a 1/3 of the tomatoes, salt and pepper, 1/3 of the onions and 1/3 of the cheese. Dot with 1/3 of the margarine. Repeat with additional two layers. Cover with foil and bake in preheated oven for 30 minutes. Remove the foil and bake for an additional 10 minutes.

Serves 4-6.

__._,_.___
Recent Activity:
.

__,_._,___
Posted by at No comments:

Friday, June 22, 2012

[Realafricanloverstomeet] Create your flash games website within 10 minutes

 

Easy to install
More than 3600 flash game included
16 multiplayer game included
Advertising space
XML sitemap

Start >> http://yuollo.info/create-your-games-website.html

__._,_.___
Recent Activity:
.

__,_._,___
Posted by at No comments:

Thursday, June 21, 2012

[MC-AllEthnic-Recipes] Spicy Korean Soft Tofu Stew - Soondubuchigae

 

@@@@@
Spicy Korean Soft Tofu Stew Soondubuchigae

3 Tbsp sesame oil
1/2 lb or 1 cup beef or pork (thinly sliced)
1/2 Tbsp garlic, finely chopped
2 Tbsp red pepper powder (kochukaru)
2 cups anchovy stock, beef stock, or water
3 cups soft tofu
2 Tbsp soy sauce
1 lb unshucked clams or 1 cup shucked clams, rinsed
2 scallions, sliced
Eggs (optional)

Many Korean people like their soondubu with pork and kimchi, and I do admit
that it's a delicious combination. But most of the time I crave it with
clams, kimchi, and an anchovy base. I used shrimp, clams, and pork in the
version in the photograph, and added enoki mushrooms at the end. In
restaurants, soondubuchigae is served in traditional earthenware bowls while
bubbling hot. Raw egg is added to the stew and folded into the contents to
cook from the heat within the bowl. Like many Korean stews, soondubuchigae
can be adjusted for very different spice levels and flavor preferences.

Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes

Preparation:
In a soup pot, stir-fry the beef, garlic, and kochukaru in the sesame oil
for about five minutes.
Add anchovy or beef stock or water and soy sauce to the pot. Bring to a
simmer.
Add soft tofu and return to simmer.
Add clams and simmer until the clams are cooked, about 10 minutes, until
they shrink, or until the shells open (if using unshucked). Add scallions
and take off heat.
Serves 4.

This tofu stew can be made completely mild to very spicy. I've listed a
medium amount in this recipe, about what I would consider to be the standard
spiciness. Soft tofu stew with no spice is referred to as 'white' in Korean
restaurants (for the color of the stew, not the people who eat it).
Uncoagulated tofu is usually sold in tubes, but you can use silken tofu if
you can't find the really soft stuff. Just slice it into small cubes and
cook as directed.

__._,_.___
Recent Activity:
.

__,_._,___
Posted by at No comments:

Monday, June 18, 2012

[MC-AllEthnic-Recipes] Roasted Red Pepper Relish with Capers and Breadcrumbs - 7g Carbohydrate; 1g Dietary Fiber

 


* Exported from MasterCook *

Roasted Red Pepper Relish with Capers and Breadcrumbs

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Vegan

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 garlic cloves -- minced or grated to a pulp on an Microplane grater
1 tsp. minced fresh thyme
1 tsp. sugar -- plus more as needed
2 Tablespoons white wine vinegar
5 Tablespoons extra-virgin olive oil
Salt and ground black pepper
4 large red bell peppers
3 Tablespoons finely minced pepperoncini chiles
2 Tablespoons capers
1/4 cup chopped flat-leaf parsley
3/4 cup panko breadcrumbs -- lightly toasted in dry skillet

In a mixing bowl, whisk together the garlic, thyme, sugar, vinegar, olive
oil, and salt and pepper to taste; set aside.

Adjust an oven rack as close as possible to the broiler and heat the
broiler. Quarter and seed the peppers, remove the ribs, and spread into a
single layer on a rimmed baking sheet. Roast the peppers until evenly
blackened, but not charred, 7 to 12 minutes, depending on the broiler.

Transfer the peppers to a bowl, cover with plastic wrap, and allow to sit
for 10 minutes. Once cool enough to handle, peel and discard the pepper
skins and finely dice the flesh.

Mix the peppers with the herb dressing and blend with the pepperoncini,
capers, and parsley. Adjust seasoning with salt, pepper, and sugar; stir
in breadcrumbs just before serving.

Yield: 2 to 3 cups (8 to 12 one-quarter cup servings)

This relish may be prepared up to 2 days before serving and refrigerated,
though the seasonings should be adjusted and the breadcrumbs reserved
separately.

Jarred roasted peppers may be used in a pinch, but they should be rinsed
first and patted dry on paper towels to remove the flavor of the brine in
which they come packed. You may also need to increase the sugar to balance
the relish's increased acidity.

If they're not stored with other varieties of breadcrumbs, panko
breadcrumbs may be found in the Asian section of your supermarket. If you
can't find them, use any coarse, full-flavored breadcrumbs.

Cuisine:
"Mediterranean"
Source:
"Matthew Card, from the Matthew Card collection"
S(Formatted by Chupa Babi):
"June 2012"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 94 Calories; 7g Fat (65.0% calories
from fat); 1g Protein; 7g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol;
30mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Vegetable; 1 1/2 Fat; 0
Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 27260

__._,_.___
Recent Activity:
.

__,_._,___
Posted by at No comments:

[MC-AllEthnic-Recipes] Eggplant and Zucchini Borek - Sebzeli Borek; 31g Carbohydrate; 5g Dietary Fiber

 


* Exported from MasterCook *

Eggplant and Zucchini Borek - Sebzeli Borek

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : LowerCarbs Veggie

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
7 sheets Phyllo Pastry
Vegetable Filling:
2 tbsp extra virgin olive oil
1 medium eggplant -- Cut into bite sizes. Soak in water with a 1 tablespoon of salt for about 20 minutes. Squeeze the eggplants with your hand and dry them with a paper towel.
1 zucchini -- cut in bite size
1 onion -- sliced
1/3 cup crumbled feta -- or ricotta cheese
2 tbsp fresh dill -- chopped
1/4 cup parsley -- chopped
Salt
Black pepper
Sauce:
2 tbsp extra virgin olive oil -- (2 to 3)
1/2 cup yogurt
2 eggs
1 pinch salt

Special equipment: 2 liter (8 cups or 2 quart) Pyrex baking dish.

To prepare the Filling: Put the salt, pepper, olive oil and onion in a
pan. Cook on medium heat for two minutes. Add the eggplant and zucchini
and continue cooking until they are tender. Put aside and add the feta
cheese, parsley and dill, stir.

In a bowl, mix the eggs, olive oil and yogurt. This liquid mix will go
between every two layers. The vegetable filling will go in the middle
only.

Grease the casserole dish. Place two sheets of the pastry in the bottom
and over the sides of the dish. Spread 2-3 tablespoons of the sauce mix on
top. Take another two sheets of pastry, fold in half and stack in the
dish. First spread some sauce. Then, spread all of the filling onto the
stack. Resume layering the pastry and the sauce until the pastry is
finished. Then, fold the sides of the bottom layer over. Make sure you
pour the remaining sauce on top.

Leave the casserole dish in the fridge for 2-3 hours, this way it will be
more crispy and tasty. Pre-heat the oven to 375 F (190 C). Bake until
golden colour.

This recipe goes well with Ayran (yogurt beverage) on the side. You can
have it as a main dish or with afternoon tea as a snack.

4 servings.

ChupaNote: the recipes didn't give instructions to peel the eggplant and
zucchini, but I did so. I also sprinkled the top of the borek with ground
Aleppo red pepper before baking.

Cuisine:
"Turkish"
Source:
"Binnur's Turkish Cookbook"
S(Formatted by Chupa Babi):
"June 2012"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 356 Calories; 22g Fat (54.6%
calories from fat); 11g Protein; 31g Carbohydrate; 5g Dietary Fiber; 121mg
Cholesterol; 391mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 2
Vegetable; 0 Non-Fat Milk; 4 Fat; 0 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

__._,_.___
Recent Activity:
.

__,_._,___
Posted by at No comments:
Subscribe to: Posts (Atom)