Azragermangal's Weblog

Chef Salad September 23, 2008

Filed under: Sam&Ozzy's Lunch Box. — Azra @ 11:36 pm

Julienne stripes of turkey and ham, sliced egg, jack & cheddar cheese, tomatoes and cucumbers on crisp salad greens

Large $5.50 Small 4.00

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Cobb Salad

Filed under: Sam&Ozzy's Lunch Box. — Azra @ 11:34 pm

Bacon, Olives, Tomatoes, Sliced Egg, Cheddar and Jack Cheese on top of Salad Greens. Your choice of dressing

Large $5.50  Small $4.00

 

Greek Salad

Filed under: Sam&Ozzy's Lunch Box. — Azra @ 11:32 pm

Lettuce, tomato, red onion, black olives, green peppers, cucumbers with crumbled feta cheese topped with a creamy greek dressing.

Large $5.50    Small $4.00

 

Pastrami & Swiss Sandwich

Filed under: Sam&Ozzy's Lunch Box. — Azra @ 9:32 pm

Slices of Pastrami & Swiss served on multi grain bread with lettuce, tomato & mayo.

Have it cold, or grilled. Served with a pickle and your choice of chips, soup of the day or a small salad.

$6.00

Beverages priced separately.

 

Rye Beer Bread

Filed under: Breads,German Recipes,Recipes — Azra @ 8:49 pm

  • 2 cups rye flour
  • 1 1/2 cups room temperature beer
  • 2 (.25 ounce) packages active dry yeast
  • 2 tablespoons white sugar
  • 1 tablespoon salt
  • 2 tablespoons shortening
  • 1 egg
  • 3 cups bread flour
  • 1 tablespoon caraway seed (optional)
  • 1 tablespoon cornmeal

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DIRECTIONS

  1. Combine rye flour, beer, and yeast in a large bowl. Cover bowl with plastic wrap. Set out overnight. Do not refrigerate.
  2. The next day, add sugar, salt, shortening, and egg; beat with mixer until smooth. Stir in caraway seeds, if wanted. Add enough white bread flour to make a soft dough.
  3. Knead on a lightly floured surface until smooth, approximately 10 minutes. Place in a greased bowl, and turn to oil the surface of the dough. Let rise in warm place about 1 hour, or until doubled.
  4. Punch down dough, and divide in half. Shape into round or oblong loaves, and place on greased baking sheets sprinkled with corn meal. Let rise for 30 minutes.
  • Bake at 400 degrees F (205 degrees C) for 30 minutes. Cool on racks.
 

Strufoli (Italian Honey Balls) September 18, 2008

Filed under: Italian Recipes,Recipes — Azra @ 5:07 am

Ingredients:
2 cups flour
2 eggs
1/4 tsp. salt
2 cups oil (for frying)
1/2 cup Honey
1/2 cup sugar
2 Tbs. pine nuts or slivered almonds
1 Tbs. candy sprinkles

Directions:
Place 1 cup flour in large bowl.
Add eggs and salt. Mix and knead gently, adding enough flour to make a soft dough.
Divide in half.
Roll each half into 1/4″ strips.
Cut each strip into small (1/4″ to 1/2″) pieces and roll into little balls.

1• Spread on floured board.
2• Heat oil in deep frying pan over medium heat until hot.
3• Fry balls, a few at a time, for 1 to 2 minutes or until golden.
4• Drain.
5• Blend honey and sugar in deep frying pan.
6• Stir constantly over low heat for about 5 minutes or until sugar has dissolved and mixture is smooth.
7• Add fried balls and stir with wooden spoon until coated.
8• Arrange in mound on serving plate and decorate with nuts and sprinkles.
9• Let cool before serving.

 

Sun Dried Tomato and Provolone Bread

Filed under: Breads,Italian Recipes,Recipes — Azra @ 5:06 am

Ingredients:
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 cup shredded Provolone Piccante
1/2 cup thinly sliced scallion
2 tablespoons minced Italian parsley leaves
3/4 teaspoon dried rosemary, crumbled
3/4 teaspoon coarsely ground pepper
1/3 cup drained and chopped Il Forteto sun-dried tomatoes
2 tablespoons of the oil from the Il Forteto sun dried tomato jar
2 tablespoons vegetable shortening
2 tablespoons sugar
2 garlic cloves, pealed and minced, sauteed in 2 tablespoons of oil from Sun Dried Tomato jar
2 large eggs, beaten lightly
1 1/4 cups, buttermilk
1/3 cup pine nuts or walnuts, toasted lightly

Directions:
1• Into a large bowl sift together the flour, the baking powder, the salt, and the baking soda.
2• Add the provolone, the scallion, the parsley, the rosemary, the pepper, and the sun-dried tomatoes, and toss the mixture well.
3• In a small bowl whisk together the shortening, the sun-dried tomato oil, and the sugar until the mixture is smooth.
4• Add the garlic, the eggs, and the buttermilk, and blend mixture until it is combined well.
5• Add the buttermilk mixture to the flour mixture with the nuts and stir the batter until it is just combined.
6• Divide the batter among 3 well-buttered 6×3 inch loaf pans, smoothing the tops, and bake the loaves in the middle of a preheated 350F oven for 45 minutes, or until a tester comes out clean.
7• Let the loaves cool in the pans for 5 minutes, loosen the edges with a knife, and turn the loaves out onto a rack