I started to make this dish in Germany. It is not particularly German style, besides the fact that I do use German cumin for this recipe. I did mention in earlier posts that the cumin tastes different here. Now this might be a tricky one […]
This recipe is a combination between the way roast chicken is made in Venezuela and the way I used to make it in Florida… It’s also an easy recipe when the kids have friends over – I still have not met a kid yet that didn’t like lemon chicken!
(This recipe serves 8 – adjust for 4)
- 2 chickens
- 4 garlic cloves
- 2 – 3 lemons – juice
- 2 tablespoons dried oregano
- 2 teaspoons garlic powder
- 3 teaspoons salt
- pepper to taste
- 4 onions – quartered
- Olive oil
- 1 cup water
- 1 teaspoon cornstrch – optional
- Wash and pat dry the chickens.
- Place them in a large pan.
- Squeeze the lemons over the chickens.
- Sprinkle the salt, pepper, garlic powder, and oregano.
- Sprinkle a little bit of olive oil over the chickens.
- Place the garlic cloves in the chicken cavities.
- Place the quartered onions around the chickens.
- Add the water to the pan.
- Place in an oven at 350ºF (180ºC) covered for about 40 minutes. Uncover, make sure that it has enough water, and continue baking uncovered for about another hour. Make sure it is thoroughly cooked before serving!
- Add 1 teaspoon cornstarch diluted in water to the sauce and let it boil for just a sec if you would like a thicker sauce.
- 2 lbs ground beef
- 2 Tablespoons sour cream
- 1 Onion – finely chopped and fried in a little bit of oil
- 2 Eggs
- 3 Slices of sandwich bread
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- Chop the onion finely and fry it for about 10 min at low heat.
- Put the bread slices in a bowl, add water and let it soak. Then take the crust off and squeeze the water out.
In a big bowl, add the ground meat, bread, sour cream, onions, eggs, salt and pepper and mix well.
- Place the meat in a meatloaf pan (or a pound cake pan).
- Pour a thin layer of ketchup over it.
- Bake in a preheated oven at 350º F (180ºC) for about 1 -1.25 hours, or until meat is well done.
- Let stand for about 10 minutes before slicing.
This salad dressing I learned to make in Switzerland. It is really so easy to prepare, that my kids are the ones in charge of making the salad dressing!
- 2 teaspoons mayo
- 1 teaspoon dijon style mustard
- 1/4 teaspoon salt
- 1/4 teaspoon garlic powder
- pepper to taste
- 1 teaspoon chopped chives
- 2 tablespoons vinegar
- 4 tablespoons oil
- Blend the mayo with the mustard.
- Add salt, chives, pepper, and garlic powder and mix well.
- Add vinegar and mix.
- Add oil and blend well.