Steph's whole rosemary chicken
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This recipe calls for rubbing a whole chicken with crushed garlic cloves and fresh rosemary sprigs. Two garlic cloves and one rosemary sprig are placed under the skin of each breast, while the remaining garlic and rosemary are placed in the cavity. The chicken is also seasoned inside and out with lemon juice and salt before being roasted at 400 degrees for 1 to 1.5 hours.
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Don't wash raw chicken as it can spread bacteria. Gently pat chicken dry with a paper towel and cook to 165 degrees internally to kill any bacteria. Choose chicken breasts for quick cooking and chicken thighs for longer cooking due to their higher fat content. Check the internal temperature of chicken, which should be at least 165 degrees to ensure it is fully cooked. Cook chicken in a pan without overcrowding to properly sear it.
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Sidra’s salmon patties
This document provides a recipe for Sidra's Salmon Patties. It calls for ingredients including canned salmon, bread, green onion, garlic, dill weed, bell pepper, flour, egg, paprika, salt and black pepper. These ingredients are mixed together and formed into 8 patties, about 1/2 inch thick. The patties are cooked in vegetable oil in a skillet until browned on both sides, taking 3-4 minutes per side. The recipe serves 4 people.
Sidra’s lemonade mojito
This recipe calls for making a lemonade mojito cocktail with rum, sugar, lemon juice, mint leaves, crushed ice, and soda water. The mint leaves are placed in a glass and muddled with rum, sugar, lemon juice and crushed ice. Soda water is then added and the drink is garnished with additional mint leaves.
Sidra’s easy grilled salmon
This recipe provides instructions for grilling salmon steaks with a garlic, olive oil and lemon marinade. The salmon steaks are placed in a shallow dish and coated with a mixture of crushed garlic, olive oil and lemon juice before being grilled for about 5 minutes per side until cooked through, depending on the thickness of the salmon steaks.
Sidra's lemonade
This recipe for lemonade calls for 1 cup of lemon concentrate, 1 cup of sugar, and water to make a pitcher. The lemon juice and sugar are mixed and stirred until the sugar dissolves. Then water is added to taste and the lemonade is chilled before serving over ice to prevent further dilution.
Sharone’s homemade gravalax
This recipe provides instructions for making homemade gravalax, a Nordic dish of cured salmon. The recipe calls for making a dill mixture by pureeing salt, sugar, peppercorns and fresh herb zests. This mixture is then rubbed over and under a pound of salmon along with lemon juice, triple sec and olive oil. The salmon is wrapped tightly, weighed down, and refrigerated for 48 hours to cure before being unwrapped, rinsed and sliced to serve.
Sharone’s grapefruit bellini
This recipe calls for making a rosemary simple syrup by boiling water and sugar with rosemary to create a flavored syrup. The drink is then made by mixing freshly squeezed grapefruit juice, prosecco or other sparkling white wine, and a dash of the rosemary simple syrup. The result is Sharone's Grapefruit Bellini cocktail.
Sharone’s foccacia with tomatoes and olives
This document provides a recipe for Sharone's Foccacia with Tomatoes and Olives. It involves mixing yeast, sugar, flour and salt with water and olive oil to make the dough. The dough is kneaded and allowed to rise before being pressed into a pan, topped with tomatoes, olives and more olive oil, and baked until golden brown.
Sharone’s bbq brisket
This recipe provides instructions for making Sharone's BBQ Brisket. It calls for rubbing a 4-5 pound beef brisket with a spice mixture of paprika, salt, pepper, brown sugar and cayenne pepper. The brisket is then cooked in the oven at 350 degrees F for about 3 hours, along with barbecue sauce, until fork tender. The brisket is then shredded or sliced and served with the sauce. The barbecue sauce recipe includes sautéed onions and garlic, tomato paste, crushed tomatoes, vinegar, brown sugar, salt and pepper.
Sandy’s edamame quinoa salad
This document provides instructions for making Sandy's Edamame Salad with Quinoa. The salad includes cooked quinoa, chopped romaine lettuce and mixed greens, halved grape tomatoes, edamame, and soy nuts or wasabi peas. A dressing is made with olive oil, balsamic vinegar, thyme, salt, and pepper and poured over the salad ingredients before serving.
Sandy’s chummus with
This document provides a recipe for Sandy's Chummus with chopped meat and pita. It includes instructions for making the chummus from chickpeas, tahini, garlic and water. It also provides directions for sauteeing onions and cooking chopped meat with cumin and paprika. The recipe finishes with instructions for baking pita chips brushed with olive oil, garlic and zahtar spice. All components are served together with the chummus in the center surrounded by meat and pita chips.
Rachel’s zucchini kugel
This recipe calls for boiling frozen zucchini squash until soft, then mixing it with melted margarine, eggs, flour, sugar, and coffee creamer before pouring the mixture into a baking dish. The dish is then sprinkled with cinnamon and baked at 350 degrees Fahrenheit for 1 hour to produce Rachel's Zucchini Kugel.
Rachel’s lemon bars
The document provides a recipe for lemon bars. It instructs the user to mix confectioners' sugar, flour, and margarine together to form a crust that is pressed into a 9x13 inch pan and baked for 22 minutes. While the crust bakes, a topping of flour, sugar, eggs, lemon juice, and baking powder is mixed. Once the crust is done, the topping is poured over and baked again at 350 degrees for 22 more minutes. Once cooled, confectioners' sugar is sprinkled on top.
Meriavs cusbara salad
This 3 sentence recipe summary provides the essential information from the document:
This recipe is for Meirav's Cusbara (coriander) and Cabbage Salad. It calls for shredding white cabbage and chopping coriander, then mixing the cabbage and coriander with canola oil, salt, and lemon juice. The ingredients are shredded white cabbage, chopped coriander, canola oil, salt, and lemon juice.
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Steph's whole rosemary chicken
- 1. Steph’s Rosemary Chicken 4 garlic cloves, crushed 1 chicken washed and dried (left whole) 4-5 fresh sprigs rosemary 1 lemon, halved kosher salt Rub garlic cloves on and inside chicken. Place 1 clove under skin of each breast and remaining two inside cavity. Place one sprig rosemary under skin of each breast(near garlic). Place remaining rosemary inside cavity. Squeeze half the lemon into cavity and other half on outside of chicken. Put one half inside. Rub salt over outside and inside. Place on shallow rack, breast up in roasting pan. Roast in preheated 400 degree oven for 1-1 1/2 hours, basting once or twice. Cool and carve.