Visit and Subscribe to my channel on Rumble – Chef George
The above video will show you how to make sushi rice and maki sushi rolls with cucumber, avocado and smoked salmon, Enjoy.
Visit and Subscribe to my channel on Rumble – Chef George
The above video will show you how to make sushi rice and maki sushi rolls with cucumber, avocado and smoked salmon, Enjoy.
Ingredients:
4 cups cooked sushi rice, follow my sushi rice recipe here,
7 rice papers,
10 crab sticks,
1 mango, peeled and sliced thinly,
2 avocados, pitted, peeled and sliced,
shredded carrot,
1 cup cucumber sticks,
1/2 oz. toasted sesame seeds, mix of black and regular color sesame seeds;
1 sushi mat and plastic wrap.
Recipe:
Ingredients:
1 four-to-five pound eye of round beef roast,
1 teaspoon kibbeh spice mix,
1/2 teaspoon ground cumin,
1/2 teaspoon salt,
1/2 teaspoon paprika,
1 carrot,
1 onion,
2 stalks of celery
As needed:
1/2 cup Middle Eastern pickled beets or turnips,
diced tomato,
romaine lettuce,
sliced purple onion,
chopped parsley,
10 pita breads (8-inch) or more.
Ingredients for Garlic Sauce:
Recipe:
Ingredients:
2, six-ounce each, chicken breasts,
1 teaspoon kibbeh spice mix,
1/2 teaspoon ground cumin,
1/2 teaspoon salt,
1 teaspoon white vinegar,
1/2 teaspoon paprika,
1/2 cup Middle Eastern pickled beets or turnips,
As needed:
diced tomato,
romaine lettuce,
sliced purple onion,
chopped parsley,
4 pita breads (8-inch)
Ingredients for Garlic Sauce:
Recipe:
Here is how to make chicken quesadilla at home.
Ingredients:
4 10-inch tortillas, white or whole wheat,
8 oz. grated cheddar (or cheddar and mozza combo),
2 five-ounce boneless and skinless chicken breasts,
taco seasoning to taste.
Recipe:
2. Cook the chicken breasts over cast-iron pan at medium-high temperature.
3. Let the cooked chicken sit for 5 minutes before you dice it.
4. Shread the cheese and dice the chicken breasts.
5. Set up the chicken quesadillas by dividing the cheese and chicken between the four tortillas as seen on the photo, only on one side. Season each quesadilla with taco seasonong to taste.
6. Close the quesadilla by flipping the empty side over the ingredients, and cook the chicken quesadillas on both sides in a 10-inch cast-iron pan over medium temperature until they are lightly browned, two at a time.
7. When the quesadillas are ready, cut each to 3 pieces and serve with salsa and sour cream if desired.
Ingredients:
1 can (500 gr.) peeled Roma tomatoes in tomato juice,
4 tablespoons olive oil,
1 tablespoon chopped basil,
1 small onion, chopped,
1 tablespoon minced garlic,
2 teaspoons sugar,
1 teaspoon salt,
2 bay leaves,
1 teaspoon dry oregano,
1 tablespoon butter,
1 teaspoon white pepper.
Recipe:
1. Heat the olive oil in a saucepan and sauté the chopped onion and garlic until slightly golden.
2. Blend briefly the tomatoes with a stick blender and pour them in the saucepan. Add the salt, white pepper, oregano and bay leaves.
3. Simmer the tomato sauce over low temperature for about 30 min. (or until the desired consistencyis achieved), stirring occasionally.
3. Add the sugar, chopped basil and butter 10 minutes before the sauce is ready.
Cooking tip: Make sure you are using real butter, not margarine, in this recipe. Use this Italian tomato sauce for pastas or on top of veal or chicken parmesan.
This recipe serves three or four dinner servings. Rigatoni Melanzane is a very simple and tasty recipe, one of the best ways to enjoy the great taste of the eggplant.
Ingredients:
1 lb. rigatoni pasta,
2 cups tomato pasta sauce,
3 tablespoons extra virgin olive oil,
2 cups diced eggplant,
1 tablespoon chopped fresh basil,
2 garlic cloves, chopped,
1/4 small yellow onion, chopped,
1/4 cup grated Pecorino Romano cheese,
1/2 teaspoon dry oregano, salt and pepper to taste.
Recipe:
Ingredients:
16 big mushroom caps, (called stuffers),
1 single package cream cheese,
4 oz crab meat, diced,
1 Tbsp. chopped onion,
1 handful fresh baby spinach,
3 garlic cloves, chopped,
1 Tbsp. butter,
1 Tbsp. chopped red pepper,
16 thin slices of aged cheddar,
salt and pepper to taste.
Recipe:
Ingrediets:
1/4 cup sunflower oil,
1/2 medium onion, chopped,
3 garlic cloves, chopped,
2 stalks celery, chopped,
1 carrot, diced,
1 red bell pepper, chopped,
2 cans (13 oz. each) black beans,
1 can (13 oz.) diced tomato,
500 ml. tomato passata (strained tomato),
1 bay leave,
1/2 teaspoon cumin powder,
1 teaspoon chili flakes,
1 teaspoon smoked paprika,
1 tablespoon chili seasoning (or to taste),
1 heaping tablespoon of sugar,
salt to taste (if needed),
1/4 cup grated parmesan cheese product.
Recipe:
1. Heat the oil in a large heavy saucepan and saute the garlic and onion for 3 minutes.
2. Add the diced carrot, celery and red pepper and saute for 5 more minutes. Stir often.
3. Add the black beans without the liquid, and the seasonings without the sugar.
4. After 2 minutes add the diced tomatoes and the passata.
5. Stir well, cover with a lod and simmer for about 25 minutes while stirring occasionally.
6. Add the sugar to the vegetarian chili 5 minutes before it is ready.
7. When the chili is ready remove it from the heat and stir in the parmesan cheese.
8. Serve the vegetarian chili in bowls and top with some shredded cheese. Enjoy.
Ingredients:
1 pounds of gnocchi (dry or frozen),
1 1/2 cups crushed tomatoes,
3 tablespoons olive oil,
1 teaspoon chili flakes,
1 tablespoon fresh chopped basil,
2 garlic cloves, chopped,
1 teaspoon butter,
salt and freshly ground black pepper to taste.
Recipe:
1. Heat the olive oil and butter in a frying pan and saute the garlic until golden.
2.Add the chili flakes 1 minute before the garlic is ready, followed by the crushed tomatoes and basil. (Optional: You can add 1/4 cup of chicken stock to the sauce).
3. Season the Arrabbiata sauce with salt and pepper and cook it for several minutes over meduim heat until the desired consistency.
4. Boil the gnocchi according the package instructions, strain it and toss it with the Arrabbiata sauce. I boil my gnocchi by dropping them in a large pot with boiling water and little salt, then after they have been floating on the surface of the boiling water for 2-3 minutes, I take them out with a collander and mix them with the sauce right away.
This Gnocchi Arrabbiata recipe is for 5 servings of pasta. I served the gnocchi with some freshly grated Pecorino Romano cheese on top.