Fried zucchini

INGREDIENTS

2-3 zucchinis
2 eggs
flour
scraped cheese
oil for fried
salt
pepper

DIRECTIONS

Remove zucchinis skin and then cut them into 2 cm thick slices. Sprinkle slices with salt and leave them for about 1/2 hour to leave the water. Pass every slice through flour, then through beaten egg (where you put salt, pepper, scraped cheese) and fry.

Mexican Baked Fish

NGREDIENTS

* 1 1/2 pounds cod
* 1 cup salsa
* 1 cup shredded sharp Cheddar cheese
* 1/2 cup coarsely crushed corn chips
* 1 avocado - peeled, pitted and sliced
* 1/4 cup sour cream

DIRECTIONS

1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease one 8x12 inch baking dish.
2. Rinse fish fillets under cold water, and pat dry with paper towels. Lay fillets side by side in the prepared baking dish. Pour the salsa over the top, and sprinkle evenly with the shredded cheese. Top with the crushed corn chips.
3. Bake, uncovered, in the preheated oven for 15 minutes, or until fish is opaque and flakes with a fork. Serve topped with sliced avocado and sour cream.

Herb Roasted Pork Loin and Potatoes

"This roast pork loin and potatoes is a snap to prepare. Serve with a vegetable side dish and your favorite salad for an extra special meal."

INGREDIENTS

* 6 medium potatoes, peeled and quartered
* 2 tablespoons olive oil
* 1/2 teaspoon dried thyme
* 1/2 teaspoon garlic powder
* 1 1/2 teaspoons chopped fresh chives
* salt and pepper to taste
* 1 (4 pound) boneless pork loin roast
* 1 teaspoon dried thyme
* 1 teaspoon garlic powder
* 1 teaspoon onion powder
* salt and pepper to taste

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a pot with enough water to cover, boil the potatoes for about 10 minutes. Drain, cool, and place in a bowl. Toss with olive oil, 1/2 teaspoon thyme, 1/2 teaspoon garlic powder, chives, salt, and pepper.
3. Rub the pork loin roast with 1 teaspoon thyme, 1 teaspoon garlic powder, and onion powder. Sprinkle with salt and pepper.
4. Place the roast on a rack in a shallow roasting pan, and cook 50 minutes in the preheated oven. Arrange the potatoes around the roast, and continue cooking 50 minutes, to an internal temperature of 160 degrees F (70 degrees C). Remove from heat, cover with foil, and let sit 15 minutes before slicing.

Mititei - Romanian Beef Sausage Rolls

Making these is a good reason to fire up the grill! This is one time not to use the leanest beef. Get a high fat content ground chuck and you will enjoy mititei that will not taste dry. The fat drips away while they grill. The baking soda helps to "puff" up the meat. Good served with rice pilaf or just in a hot dog bun.

Ingredients

* 2 lbs ground chuck
* 1/2 teaspoon seasoning salt
* 1/2 teaspoon fresh ground pepper
* 1/2 teaspoon baking soda
* 2 garlic cloves, put through garlic press
* 1 pinch ground allspice
* 1/4 teaspoon dried dill
* 1/4 teaspoon dried summer savory
* 1 cup beef stock or bouillon

Directions

1. Combine all ingredients except stock.
2. Add about 1/2 cup stock and work it into the meat mixture. Continue adding stock until mixture is worked to very soft consistency. You may not have to use all the stock.
3. Cover it well and refrigerate 4 hours or overnite.
4. Shape into cylinders 1" diameter by 3" long.
5. Cover and chill again for 3 to 4 hours.
6. Grill over very hot coals, gas grill, or broil in oven, turning often until nicely browned on outside but still having a slightly pink interior.

Perfect desert: Tiramisu

Tiramisu is the most heavenly desert. Its name means "pull-me-up" (Tirami su in Italian), a reference to the effects of the sugar and espresso, and can be translated figuratively as "pick-me-up".

Different stories report the creation of the cake to have been born in the city of Siena. Some confectioners were said to have created it in honour of Cosimo III on the occasion of his visit to the city. Cosimo III de' Medici, Grand Duke of Tuscany (14 August 1642 – 31 October 1723) was Grand Duke of Tuscany from 1670 to 1723 and the husband of Marguerite Louise d'Orléans.

Ingredients
4 servings

12 Lady finger biscuits or savoiardi (Genoa)sponge fingers
50 cl of strong black coffee
3 eggs
150 g sugar
250 g Mascarpone cheese
10 cl Marsala or brandy liquor
20 g of bitter cocoa

Drection

Pour the cold coffee and liquor into a shallow dish. The biscuits are briefly soaked in espresso (with the optional addition of liquor and sugar). Book in the refrigerator.

Clarify the eggs. Remove the yolks in a bowl and whites in another.

Beat the egg yolks and sugar in a large bowl with electric beaters until pale and thick. Add mascarpone and mix well with an electric beater. Then add whipped cream. Using a wooden spoon, mix gently until just combined. Refrigerate the mascarpone mixture.

Beat egg whites in a medium bowl with electric beaters until soft peaks form. Using a wooden spoon, gently fold egg whites into the mascarpone mixture.

Dip enough biscuits into the coffee mixture to cover the base of a ceramic dish.

Cover the Lady Fingers with 1/3 of the mascarpone mixture. Repeat layers 2 times, ending with the cream. Cover with plastic wrap and refrigerate for at least 6 hours.

Dust generously with cocoa just before serving, decorate with chocolate flakes and serve.

NOTES
It is possible to replace Mascarpone cheese with a thick cream.
The Tiramisu fragrance may be modified if soak up biscuits into milk chocolate, tea or syrup flavored with orange.

Enjoy

Mexican macaroni

Ingredients

1 pound bulk sausage
1 medium onion chopped
1 medium green pepper chopped
1 pound elbow macaroni, uncooked
2 16 ounce cans diced tomatoes
1/2 cup water
1 1/2 - 2 cups grated Mozzarella cheese

DIRECTIONS

Brown sausage, onion, green pepper in frying pan until meat is cooked and no longer pink.

Place macaroni in a greased 9 X 13 X 2-inch pan. Pour sausage mixture and the canned tomatoes over the macaroni. Add 1/2 cup water to the mixture. Stir to mix well. Place foil over the top of the pan and press to seal.

Place in a 350 degree oven for 45 minutes. Remove foil. Stir mixture and replace foil for 10-15 minutes. Remove foil and add cheese, stir to combine. Heat until cheese is melted.

Feeds a family of 6 very well.

A recipe for Christmas: Roasted guinea fowl

This recipe could be a good solution for Christmas

Ingredients
1 guinea fowl farm emptied of about 1.2 kg
1 onion
250 grams of minced pork
100 g of cooked foie gras
1 egg
5 slices of gingerbread
2 tablespoons honey
3 cl of cognac
1 teaspoon cinnamon
1 teaspoon spices
50g pine nuts
50 grams of dried figs
50 g of dried apricots oil

Preparation:

1. For the filling: Peel and finely slice the onion. Do it back in a little oil. Mix ground pork with onion and sliced foie gras. Add the beaten egg, bread crumbled spices, honey, brandy, spices and dried fruits.

2. Garnish guinea fowl with this farce. Twine it. The brush a little oil. Sprinkle with salt and pepper.

3. Cook 1 hour fowl in the oven preheated to 200 degrees. Water fowl with its cooking juices.

4. Serve hot with cooked apples chopped into strips.

Note: there are about 25 minutes cooking per 500 g, plus 10 additional minutes if the fowl is stuffed. You adjust the cooking time depending on the weight of your fowl.