1 1/2 cups milk
1/2 cup sugar
2 packages yeast
2 tablespoons milk — warm
2 1/2 cups flour
raisins — optional
Mix together the milk and sugar.
Add the yeast to a little warm milk to proof and then add that to the milk and sugar mixture.
Add the eggs, one at time and beat well after each addition. Add the flour mixture.
Mixture has to be a little thick.
Fry in oil until light brown.
Put paper towel in strainer and put the fried Sfenj’s in there to drain.
Sprinkle confectioners’ sugar on top before serving.Hamilton Beach Deep Fryer with Cool Touch
1 onion, sliced
2 cloves garlic, minced (optional)
2 large carrots, peeled and diced
2 large sweet potatoes, peeled and diced
1 (15oz can) garbanzo beans, drained and rinsed
2 lb skinless, boneless chicken breast halves, cut into 2-inch pieces
1/2 teaspoon ground cumin
1/2 teaspoon ground turmeric
1/4 teaspoon ground cinnamon
1/2 teaspoon ground black pepper
1 teaspoon dried parsley
1 teaspoon salt
1 (14.5oz can) diced tomatoes
Place the onion, garlic, carrots, sweet potatoes, garbanzo beans, and chicken breast pieces into a slow cooker.
In a bowl, mix the cumin, turmeric, cinnamon, black pepper, parsley, and salt, and sprinkle over the chicken and vegetables. Pour in the tomatoes, and stir to combine.
Cover the cooker, set to High, and cook until the sweet potatoes are tender and the sauce has thickened, 4 to 5 hours.
Nutrition per Serving:
290 Calories, 2g Total Fat, 66mg Cholesterol, 625mg Sodium, 36g Total Carbs, 6.3g Dietary Fiber, 30.6g Protein
Hamilton Beach 7 Quart Stay Or Go Slow Cooker
3 cups broad beans
2 leeks, cut in strips
1 tablespoon olive oil
2 teaspoons dried mint
1 tablespoon dried molokhia leaves*
salt and pepper, to taste
2 onions, cut in rings and deep fried
4 sprigs of mint (one piece per plate)
Soak beans in cold water for 48 hours, changing water two or three times. Remove skin.
Put beans in a pot with 5 cups of water and bring to a slow simmer for 1 1/2 hours until soft.
Saute strips of leek in olive oil until tender and add to beans. Blend into a puree, put back in pot and add dried mint, molokhia leaves and salt and pepper.
Cook gently, uncovered, until bubbling. Serve hot in small bowls, garnished with deep-fried onion rings, olive oil and fresh mint leaves.
*Spinach may be substituted for molokhia leaves
Excelsteel Set Of 3 Stainless Steel Stockpot With Lids