SHRIMP WITH MUSHROOMS

Ingredients

2 Table Spoon vegetable oil
2 c. celery, sliced diagonally into 1/2" strips
2 c. sliced fresh mushrooms or 1 (8 oz.) can sliced mushrooms, drained
1 Table Spoon soy sauce
1/2 Table Spoon powdered ginger
1/4 Table Spoon pepper
1 tsp. cornstarch
2 Table Spoon cold water
1/2 c. beef broth or 1 beef bouillon cube, dissolved in 1/2 c. water
2 (4 1/2 oz.) cans shrimp, drained

Preparation

1. Pour oil in wok and set head control at medium high heat, uncovered, about 3 minutes.

2. Add celery and stir fry for 3 minutes. Push up the side.

3. Add mushrooms and stir fry 2 minutes for fresh and 1 minute for canned.

4. Add soy sauce, ginger and pepper. Push mushrooms up the side.

5. Mix cornstarch with water to make thin paste. Pour broth in wok and stir in paste.

6. Add shrimp and stir fry 2 minutes to heat shrimp and thicken broth. Reduce heat to low for serving. Serve with rice. Makes 4 servings.

Pigeon stuffed with rice

Today learn how to cook the Pigeon on the way in the Egyptian

Ingredients

4 pieces pigeon
1 pieces onion, chopped
1 onion cut
2 tablespoon Ghee
1/2 teaspoon spices
3 beads of Cardamom
2 tablets Arabic Gum
Cut salt and pepper

Preparation

Cleaning the Pigeon and wash well. Qguans extracted livers and the bathroom and cleaned and cut small cubes.
Wash rice well and cleared. Mixes rice with minced onion, salt, pepper and spices and Livers and Alqguans in a container and mix ingredients well.
Put a spoonful of milk in a medium pot on the fire. Add the rice and turn the mixture for 5 minutes. Add ½ cup of water and left to boil. Reduce the fire and left for 10 minutes so imbued with water.
A mixture of rice filled the Pigeon and only the hands and feet of the bathroom.
The average water-filled bowl and add the bulb and Cardamomand ,Arabic Gum and salt and pepper and leave to the fire of a medium - high boiling.
Add Pigeon and Poaches to mature. Removed from the Gravy.
Add the cup margarine in a medium flame. Sautes Pigeon in all aspects of the margarine. And immediately.

how to cook Torly

Ingredients


2 potatoes, medium diced chopped
3 REMY Eggplant, medium diced peeler and chopped
3 zucchini, chopped medium-large pieces
1/2 kg green beans
1/4 kg okra
1 cup green peas
1/2 kg of meat, diced
2 onions, chopped medium segments
3 tablespoon tomato paste
1 cube chicken sauce, or meat sauce
2 tablespoon oil

Preparation

Put meat in a deep bowl and cover with water and mixed with salt and pepper and cook until close to maturity. Wash all vegetables and mix in a large pot.
Furnace heated to high temperature (about 220 to 240 degrees Celsius).
Blend margarine and tomato paste and cubic Gravy, onion, salt and pepper in a large oven tray. Add the meat and vegetables and a good turn.
Cover vegetables with water and covered with paper trays and aluminum enter the oven for 40-45 minutes until cooked vegetables. After about 30 minutes, bringing the paper aluminum. You can add more water if necessary.

Chicken kofta

Ingredients

One Small chicken

Four cloves of fine garlic

one small-scale Onion

A small package of chopped parsley

A teaspoon of mixed spices Salt and black pepper

Preparation

Wash the chicken well and remove bone and skin

Cut meat into small pieces Peel onions,

cut fine, and then mixed with garlic, onion, parsley and chicken meat

All mixes with salt, pepper and spices

Blend the mixture in the mixing of fine meat grinder

Add half of egg mixture to the whip with a half-cup of the cake (Baksmat) Soft

All confuse even formed a cohesive dough, then cut into pieces the size of walnuts, and give the form of fingers Immerses each finger with the remaining eggs and Eek (Baksmat) Soft Heat enough oil to cover the Ulkiptp, and then cast them to become red

served a hot with Potato and White salad

a hope like Chicken kofta

arabic kofta

Ingredients:

One kilo of minced meat, of very fine
100 grams fat, minced
three-onion
Parsley
Salt
pepper

Preparation


blend fat and meat with a special machine in the house two or three times to become very soft in the mix.

mix the onions very fine as well as the parsley and add the two to blend fat and meat with salt and pepper into a single coherent mass of meat distributed to the wire bar.

Grilling kifta on coal or Fried in oil food

served a hot with Potato and White salad

a hope like kofta