Cold Macaroni Tuna Salad

Tuna salad

ingredfients:

3 hard-boiled eggs, diced
3 cups macaroni, uncooked
1 (10 ounce) package frozen green peas, thawed and drained
2 (6 ounce) cans tuna, drained and flaked
1/2-1 cup mayonnaise (the amount depends on how moist or dry you like your salad)
1/4 teaspoon salt ("or" to taste)
1/8 teaspoon pepper ("or" to taste)

Preparation:

cook macaroni according to package directions, drain in collander and rinse with cold water.
In a large bowl, place the macaroni and peas.
Add the eggs and tuna; mix well.
Mix together mayo, salt, and pepper.
Add to tuna mixture a little at a time; mix well.
Cover and refrigerate for at least 1 hour or overnight.

Italian Tomato Salad

ingredients:

Yield: 4 servings
4 x large tomatoes, ripe

1/2 lbs fresh mozzarella cheese
12 x fresh basil leaves
1 tbsp white wine vinegar
5 tbsp olive oil
1/4 cup black olives
1/4 tsp dried oregano
salt and pepper

Procedures:
*Wash the tomatoes well. Cut crosswise to make 1 cm slices.
*Cut the fresh mozzarella cheese to make 1/2 cm slices. Wash the basil leaves.
*In a small bowl, mix vinegar, olive oil, and dried oregano. Season with salt and pepper to taste.
*On serving plates, arrange tomato slices and black olives. Top with sliced mozzarella cheese, and sprinkle dressing over the salad. Garnish with basil leaves.

TIPS
*MozzarellaMozzarella di Bufala has a springy texture and a pleasantly sourish taste with a faint mossy smell, reminiscent of the humid grazing fields of Southern Italy. Each ball comes vacuum-packed in its own brine filled pouch. Mozzarella

Olive OilWhether you are creating a great salad dressing, a special marinade or an unbeatable sauce, you will need to include a high quality oil and/or vinegar in the preparation. Oil & Vinegar

www.egourmetchef.com

Macaroni with Minced Meat and Eggplant

Ingredients:

1Chopped onion

1 tbsOlive oil

1/2kg Minced meat

Salt and Black pepper

Boiled macaroni

1small cup Black olives

Parmesan cheese

Mozarrella cheese

Green pepper

1 ts Chopped garlic

Sundry tomato

Tomato sauce

Direction:

*Cut eggplants in rings and semi fry in oil.

*Chop the green pepper into small pieces and fry.

*Heat little oil in a pan and add onion. Mix until it becomes brown.

* Add minced meat .Season with salt and pepper until cooked.

*Put macaroni in a pan .Add minced meat, green pepper, Sunday tomato, tomato sauce, parmesan cheese, mozarrella cheese and black olives and mix well.

*Lay eggplants in the tray until they cover the bottom and make a fan shape.

*Add the mixture to the macaroni in the tray .Press until they become even.

*Pour tomato sauce on the top.

* Place in a medium heat oven until the surface turns brown. Turn when serving so eggplants will be on the top.

http://www.chefosama.com

Mammoul-Arabic Festive cookies

Ingredients for the date filling:

2 cups chopped dates
2 tbsp sesame seeds3 tbsp of oil
½ tspn ground cinnamon or ground cardamom

Ingredients for the nut filling:

2 cups chopped walnuts or ground pistachios
¾ cups sugar
¼ cups of rose water or orange blossom water

Ingredients for the dough:

½ cup milk
1 cup butter
2 cups semolina
1 cup flour
¼ cups of sugar
2 tbsp orange blossom water

Directions for date filling:

*Mix the dates very well with the sesame seeds, oil and cinnamon or cardamom.
*Make the mixture into small balls around the size of a hazelnut.

Directions for the nut filling:
*Mix the nut mixture together with the sugar and the rose or orange blossom water together and set aside.

Directions for the dough:

*Place the butter and the milk on the burner on low heat until the butter melts.
*Mix the semolina, flour and the sugar together.
*Pour the milk and butter mixture on top of the flour mixture. Mix altogether then let rest until it is cool enough to handle.
*Spread the orange blossom water, and then fold the dough together so that all of the semolina and flour have soaked up the orange blossom water.
*Leave the dough mixture set for 8 hours. It is preferred to leave it rest for one complete day. *After letting the dough rest, you should be able to work with it. It should be able to come together easily.
*Make the dough into little balls the size of hazelnuts.
*Place your index finger in the middle and make an indentation for the filling. Place the filling of your choice inside the dough, close it and place in the cookie mold (you can find these at Arabic specialty stores) if you do not have the cookie molds you may use a for or a pattern.
*Place the cookies on a baking sheet and bake at 350 degrees Fahrenheit. Let the oven heat for at least 10 minutes before placing the cookies inside.
*Place the cookie sheet in the centre of the oven, let bake for 25 minutes or until the cookies change color and become a light color brown.
*Let the cookies cool. The cookies that have the nut mixture inside should be sprinkled with icing sugar. This way if you haven’t used different patterns for each stuffing then you will be able to tell which is which.