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HUMMUS WITH LEMON AND GARLIC

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 Hummus with lemon and garlic
Course Appetizers
Cuisine Greek
Servings
Ingredients
Course Appetizers
Cuisine Greek
Servings
Ingredients
Instructions
  1. Cook chickpeas: The night before soak chickpeas in plenty of water: water should cover the chickpeas by 1-1.5 inches. Next morning rinse and drain the chickpeas well. Transfer them to a cooking pot and one inch over the chickpeas with water. Cook covered on low heat for about 1 hour. Drain, reserve the cooking liquid and wash the chickpeas in 2-3 changes of cold water. Now peel them.
  2. Process all the ingredients in a food processor. Stores in frig for up to a week. Garnish with olive oil, pine nuts, paprika and mint.
Recipe Notes

© Galley Chef All Rights Reserved

Recipes

LOBSTER DIP

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Alton Brown suggests that a dip is defined based on its ability to “maintain contact with its transport mechanism over three feet of white carpet”.

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 Lobster Dip
Creamy with chunks of lobster and a kick of cayenne, this seafood dip is great with a variety of crackers or bread. Use crab or lobster in this dip, or use a combination.
Course Appetizers
Cuisine American
Prep Time 5 minutes
Servings
Ingredients
Course Appetizers
Cuisine American
Prep Time 5 minutes
Servings
Ingredients
Instructions
  1. Put milk, butter, cream cheese, lemon zest, lemon juice, onion, salt, paprika, and cayenne in a bowl. Blend until smooth; Use a rubber spatula to fold in the seafood. Chill until ready to use. Let sit at room temp for ½ hour before using.
Recipe Notes

Recipe Notes Crab can be substituted for the lobster or you can use a combinatioin of the two. © Galley Chef All Rights Reserved

Holidays And Event Recipes, Recipes

STANDING RIB ROAST MOM’S WAY!

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This delicious standing rib roast is encrusted with seasoned flour for a juicier roast with a nice crust around it.

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 Standing Rib Roast Mom's Way!
Course Main Dish
Cuisine American
Servings
Ingredients
Course Main Dish
Cuisine American
Servings
Ingredients
Instructions
  1. Preheat oven to 425 degrees Insert garlic throughout the roast. In a small bowl, combine flour, salt, pepper and paprika. Rub flour mixture over entire roast. Roast fat side up standing on ribs at 425 degrees for 30 minutes. Reduce heat to 325 degrees. Roast for 18 minutes per pound for medium-rare. Transfer to cutting board and cover with foil to rest 30 minutes. Slice and pour carving juices over slices, serve. Divide the number of people who will be eating by 2 and that's the number of ribs you'll need.
Recipe Notes

© Galley Chef All Rights Reserved

Recipes

Twice Baked Potatoes

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Twice Baked Potatoes

Rich and creamy, these potatoes are a favorite at our house.

Course Side Dish
Cuisine American

Prep Time 20 minutes
Cook Time 80 minutes

Servings
servings


Ingredients

Course Side Dish
Cuisine American

Prep Time 20 minutes
Cook Time 80 minutes

Servings
servings


Ingredients


Instructions
  1. Bake the potatoes in a 425 degree oven for 1 hour until cooked all the way through. Cut each potato in half lengthwise and scoop out the pulp. Put all the pulp into a bowl. Add 1 stick of butter, the cream, and salt and pepper to taste. Whip into mashed potatoes.

  2. Liberally salt and pepper each potatoe skin. Put 2 tablespoons of mashed potatoes on each skin and spread evenly. Divid onion into 8 equal parts and sprinkle evenly over each shell. Add 1 tablespoon of butter to the center of each shell. Fill each potato skin with cheddar cheese.

  3. Divide the remaining mashed potato mixture into 8 and add to shells, spreading evenly and sealing the edges as you go. Sprinkle with paprika and heat in a 350 degree oven for 20 minutes.


Recipe Notes

These can be prepared ahead of time and frozen.