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    2 tablespoons minced fresh parsley
    2 garlic cloves, minced
    6 1/2-inch-thick boneless pork loin chops (about 3 ounces each)
    6 thin slices serrano ham or prosciutto (about 2 ounces)
    2 large eggs, lightly beaten with 2 teaspoons milk
    1 cup (about) plain dried bread crumbs

    Olive oil (for frying)
    andalusian, pork, rolls

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    2 tablespoons plus 1/4 cup fresh lemon juice
    6 fresh artichokes (about 3 3/4 pounds)
    1 lemon, halved

    1/3 cup olive oil
    8 green onions, chopped (about 2 cups)
    3 cups (or more) water
    1/4 cup chopped fresh dill
    2 teaspoons sugar
    1 1/2 teaspoons salt

    2 tablespoons all purpose flour
    artichokes, lemon, dill

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    Crust
    2 cups all purpose flour
    1/2 cup sugar
    1 teaspoon salt
    1 cup (2 sticks) chilled unsalted butter, cut into 1/2-inch cubes
    1 large egg

    Filling
    1 cup cherry preserves
    1/2 cup chopped dried Bing (sweet) cherries (about 2 1/2 ounces)
    1/2 teaspoon grated lemon peel
    1/4 teaspoon almond extract

    1/4 cup unsalted natural pistachios, chopped

    Glaze
    1 large egg
    2 tablespoons whole milk
    2 tablespoons suga
    cherry, tart,

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    1 3 1/2-pound chicken, cut into 8 pieces
    2 tablespoons olive oil
    2 large russet potatoes, peeled, cut into 1 1/2-inch chunks
    2 teaspoons minced garlic
    1 1/2 teaspoons ground turmeric
    1 large lemon, peel and white pith cut away, very thinly sliced
    1/2 cup raisins
    3 1/2 cups (about) canned low-salt chicken broth
    2 tablespoons fresh lemon juice
    chicken, raisins, lemon



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