Mexican Pot Roast Filling Recipe
Mexican Pot Roast Filling
Posted by kdipaolo at recipegoldmine
com May 28, 2001
1 tablespoon vegetable oil
1 clove garlic minced
1/2 tsp ground cumin
1/2 cup onion chopped
2 1/2 lb boneless chuck roast, cut into 8 pieces
1 dash cayenne pepper
1/2 cup beef broth
1 (4 oz) can green chiles
2 jalape
Greek Chicken Recipe
Greek Chicken
6 skinless chicken breasts
1 large can tomato sauce
1 small can tomato puree
1 can sliced mushrooms
1 can ripe olives
1 tablespoon garlic
1 tablespoon lemon juice
1 teaspoon oregano
1 onion, chopped
1/2 cup wine or brandy (optional)
2 cups uncooked rice
Salt to taste
Wash and remove fat from chicken
Bake in 350 degree F oven for about an hour
Meanwhile, combine all other ingredients except rice
Put chicken and sauce in a crockpot on LOW heat and cook for at least 4 hours to blend flavors
Before serving, cook rice according to directions
Serve chicken and sauce over rice
Serves 6
Baklava Recipe
Baklava
2 pounds phyllo
2 pounds walnuts, chopped
1/2 teaspoon cinnamon
1 cup granulated sugar
1/2 pound butter
Mix together chopped nuts, cinnamon and sugar
Grease an 18-inch baking pan and line with 6 layers of phyllo
Cover with thin layer of nut mixture, then top with 1 layer of phyllo
Repeat until all nut mixture is used
Top with 6 layers of phyllo
Cut into diamond-shaped pieces
Place a clove bud in each diamond shape
Pour melted butter over all
Bake 1 1/2 to 2 hours at 300 degrees F until brown, then reduce to 250 degrees F
Remove from oven and pour cool syrup over all
Syrup
1 cup honey
2 cups granulated sugar
2 cups water
1 cinnamon stick
2 slices lemon
Boil for 25 minutes and let cool
Pour COOL syrup over HOT Baklava!