Armenians.com Cookbook
#61
Posted 21 October 2004 - 09:51 PM
Also you can use different type of sauces, - béarnaise for example. I personally prefer yogurt with lots of garlic...hmmm!
#62
Posted 21 October 2004 - 10:06 PM
I still make it for guest just so that I can smell it.
#63
Posted 21 October 2004 - 10:06 PM
#64
Posted 09 November 2004 - 01:54 AM
12 fresh white button mushrooms, brushed clean
1 tablespoon olive oil
3 tablespoons minced shallots (about 2 large shallots)
2 cloves garlic, minced
3 tablespoons finely chopped fresh cilantro leaves
1 lemon, juiced
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 ounces smoked mozzarella, cut into 12 (1/2-inch) cubes
1 spray olive oil cooking spray
3 tablespoons finely chopped fresh parsley leaves
Preheat oven to 350 degrees F.
Remove stems from button mushrooms and set aside mushroom caps. Finely chop the stems. In a nonstick 10-inch saute pan, heat the olive oil over medium-high heat. Add the shallots and saute until translucent, about 1 1/2 minutes. Add the garlic and mushroom stems to the shallots and continue to saute until soft, about 2 minutes. Remove from heat and fold in cilantro and lemon juice. Season with salt and pepper, to taste.
Place mushroom caps on a nonstick baking sheet with the hollow sides facing up. Place 1 mozzarella cube in each cap and cover with 1/2 teaspoon of the shallot mixture. Lightly spray the caps once with olive oil cooking spray. Bake for 10 minutes or until cheese is melted and mushrooms are golden brown. Remove from oven, sprinkle with chopped parsley and serve warm.
Link
#65
Posted 09 November 2004 - 03:29 AM
#66
Posted 09 November 2004 - 10:42 AM
#68
Posted 09 November 2004 - 03:20 PM
#69
Posted 10 November 2004 - 10:36 AM
#70
Posted 10 November 2004 - 11:10 AM
#71
Posted 10 November 2004 - 04:24 PM
#74
Posted 11 November 2004 - 12:10 AM
yes BOghoQarkum em !!!
Azat i known you for 3 years you never offter to cook somthing forme - el chem asum invite me to your place
ok ok lav chem moranna
Movses jan, I am going to make Harisa this weekend with tofu chicken. Kgas portsenq?
#75
Posted 11 December 2004 - 10:27 PM
#76
Posted 12 December 2004 - 01:06 AM
Is it like a garlicky yogourt soup with cucumbers served cold?
#78
Posted 12 December 2004 - 04:32 PM
Edited by Maral, 13 December 2004 - 01:20 AM.
#79
Posted 09 January 2005 - 04:18 PM
Stuffed Potato Balls
Boil 4 mid size potatoes to make mashed potatoes.
Finely chop 2 cloves of garlic and 1/2 a onion(mis size onion) sauté them in about 2oz of butter in a large skillet. When the potatoes are tender add them to the pan and mush them. Add salt and pepper to taste. Finely chop few twigs of dill and parsley and add it to the mixture. Stir and make sure everything is mixed well together.
1/2 pound of Feta cheese, 2 table spoons of lebni, 3 finely chopped scallions and few twigs of finely chopper parsley and dill. Mix the cheese and lebni with the herbs.
Now when the mashed potatoes have cooled down a little grab a hand full and make a small ball out of them. about 1 and 1/2 inch diameter(somewhat the size of Eishli) With your thumb punch a hole in them and made it large enough to stuff about a small teaspoon of the cheese mixture inside. close the sides and role the ball in your hand such that it is all solid and the cheese enclosed inside.
After all the potato has been stuffed put pam on the bottom of a pan and put all the potato balls on it. Drizzle a bit of olive oil on top of them and put it in the broiled for 10-15 minutes until they are little brown. Serve them hot. IT IS EXCEPTIONAL.
Makes about 15-20 potato balls.
#80
Posted 09 January 2005 - 05:26 PM
0 user(s) are reading this topic
0 members, 0 guests, 0 anonymous users