1 can kvutzat yavne olives
1 onion cubed
1 small- medium eggplant cubed
1 small Hunt’s tomato paste
2 tbsp sugar
a drop vinegar
hot red paprika to taste
Cook olives in water for at least an hr to take away the bitterness. After its done rinse them.
Saute onions till soft in a little oil. Add eggplant and a 1/4 cup water let it cook till it gets soft. Add rest of ingredients and mix. Let it cook for a few more minutes. Cool and refrigerate. Can be served cold or room temp.
2 fillets salmon
2 TBSP margarine
1/2 tsp. salt
salt and pepper
Preheat oven to 500 degrees. Put ingredients 2 through 5 in a frying pan and heat until margarine is melted. Pour half of this sauce into a greased baking pan. Place salmon fillets on top of sauce in baking pan. Sprinkle some salt and pepper on top of salmon fillets and pour rest of sauce on top.
Bake uncovered for 10 minutes. Flip pieces and sprinkle salt and pepper on top and coat with sauce from the baking pan. Bake another 10 minutes or so until cooked (opaque inside).
This is a Mink family recipe. You will never use another curry recipe again. Be prepared for the flavors to envelope you.
1 cup lemon juice
2 cups sugar
1 tablespoon paprika
1 teaspoon black pepper
1/2 tablespoon curry pepper spice
1/2 teaspoon salt
Brush chicken with egg and coat with bread crumbs. Cover and bake at 350′ for 1/2 hour.
Remove from oven and pour sauce over chicken. Cover and bake an additional 1/2 hour.
Remove cover and bake uncovered until desired readiness.
1 cup oil
can whole mushrooms
Cut cutlets in bite size pieces. Cut the red pepper and onion in cubes and squash in circles, leave mushrooms whole. In a bowl put oil, season with spices to taste. Put in chicken and veggies and coat. Take sticks and stick in chicken and veggies in desired pattern. Place on 9×13 pan. Broil a few minutes and then turn to broil on other side. Keep an eye on it cuz it burns fast.
1/4 cup flour
1 tsp garlic powder
1 tsp paprika
10-15 chicken cutletsthe thick ones not thin cut and cut into strips
1/4 cup oil
1 cup bbq sauce
2 tbsp honey
Combine flour and spices and cover the chicken cutlet strips in a bag or container and shake to mix it so its covered well. Heat oil in a skillet and cook chicken on both sides till slightly browned. Arrange chicken in single layer in a pan. Combine bbq sauce and honey and spread over the chicken and then bake in oven for around 10 min on 375′, uncovered. Serve with sauteed mixed sliced peppers (red yellow green) and some diced onion and bbq sauce on side.
4 fillets of salmon (can be cut up lengthwise or crosswise)
1 cup chopped fresh basil
1/2 cup sun dried tomatoes, whole or cut up any style
1 cup sliced white mushrooms (optional)
1/2 cup extra virgin olive oil
2 garlic cloves, sliced or grated (grated is better)
1/2 tsp black pepper
2 tsp salt
Preheat oven to 550. Place fish in bottom of pan and sprinkle with salt. Mix the rest of the ingredients in a separate bowl and pour over fish. Cover and bake for 20 minutes.
*This recipe works great with Tilapia or Flounder (bake 5 minutes less if using these fish).