Fisto2

Salmon Instructions

1. In a skillet, on low heat, add wine, water, and onions;  bring the mixture to a simmer.
2. Add salmon fillets, skin-side down on the skillet. then cover and cook to desired doneness.

1. Combine chives and remaining ingredients in a small bowl.

Serve the salmon with the chive sauce and some freshly ground black pepper.

Instructions

1. In a large pot, bring water to a boil. Add salt, olive oil, and cook according to the package directions al dente.
2. In a skillet melt the butter over medium heat. Add garlic, fresh mushroom, grated black pepper. Cook for 2 minutes.
3. Raise the heat to high, add Stoli (TM) and cream and simmer till the mixture is slightly reduced. Drain well your cooked pasta. Add it to the skillet and keep tossing. After few minutes, add your shrimps and keep cooking, until the shrimps and pasta have absorbed most of the sauce and are tender.
4. Stir in the parsley and lots of parmesan cheese.

Steak Instructions

1. In a small plate put, grate some black pepper, (or a mix of black, red and white pepper if available).
2. Dip the sirloin edges with the peppers.
3. In a grilling pan or BBQ grill, cook them to your taste.

Rice Instructions

1. Rinse the rice for 10 minutes in cool water.
2. In a boiling pot with a tight-fitting lid, add black rice, water, olive oil and salt.
3. Bring the rice to a boil, and cook for about 20 minutes.
4. When Craters appears, turn off the heat and put between the pot and the lid a soft cloth and let it rest for another 10 minutes.

Pesto Instructions

1. In a food processor, add garlic, basil leaves, pine nuts, and a dash of salt and pepper to the bowl of the processor. While processing, drizzle in olive oil until you get a smooth puree.
2. Add parmesan cheese and mix it with the rest. If the pesto is too thick add some water to it.

Serving Instructions

Instructions

1. Heat oven to 180 C (or 350 F).
   Grease a shallow 2 liters baking dish.

   Potato Mixture:

2. Beat eggs in a large bowl.
3. Stir in potatoes until blended.
4. Add remaining ingredients; mix well.
5. Spread evenly in prepared baking dish.

   Topping:

6. Mix sugar, flour and nuts in a medium-size bowl.
7. Work in butter with hands until well blended. Bake 60-70 minutes until topping is browned and bubbling.
8. Garnish with pecan halves.

Instructions

1. Cut chicken breasts into chunks.

2. Chop spices and garlic in blender, along with tomato sauce, water and finally add yogurt and pulse to mix.
3. Sauté chicken pieces in oil and then add onions, continue cooking till onions are transparent and tender and chicken is reasonably well-cooked.
4. Pour spice mixture over the chicken and onions and bring to a boil, stirring well.
5. Simmer, covered, stirring occasionally until chicken is tender for about 45 minutes.
6. Add lemon juice, and garnish your curried chicken with fresh coriander leaves.

Instructions

1. Season the meat strips with some salt, black pepper and garlic powder, then dust with flour.
   Brown them on both sides in the olive oil and butter.

2. Remove the steak from the pan. Add the onion slices and mushrooms to the pan drippings.
3. Sauté for a few minutes, until the onion is tender. Sprinkle with 1 teaspoon flour.
4. Put the steak back into the pan with the onion and mushrooms. Add the mushroom soup and beef broth.
5. Cook over low heat for about 30 minutes, covered.
6. Adjust seasoning to taste, adding salt and pepper, as needed. Stir in the cream the last few minutes, right before you serve.

Instructions

1. Mix the bread crumbs, egg, ground beef, sausage meat, Parmesan cheese, parsley, olive oil, garlic, lemon zest, and black/red pepper.

2. Knead the ingredients together well until the mixture is smooth.
3. Shape the meat into small balls to suit your taste.
4. Lay the meatballs out on a tray, cover with wax paper and chill for an hour.
5. Heat olive oil in a large skillet, over medium-high heat.
6. Cook the meatballs on all sides until brown.