Aramco ExPats

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Pickled Shrimp

3 November 2009 | comments (0) | Aramcon Recipes | by

Dhahran Theatre Group Cookbook, 1993

Ingredients:

2 Lbs. cleaned shrimp
2 Chopped onions
3 Cloves chopped garlic
3/4 Cup olive oil
Sliced onion rings
11/2 Teaspoon salt
1/4 Teaspoon dry mustard
1/2 Teaspoon pepper
1/2 Cup white vinegar
Oregano
2 1/2 Teaspoons celery seed
3 Tablespoons capers & juice dash Tabasco

Directions:

Boil shrimp separately. sauté the chopped onions and garlic in oil. Combine all ingredients and marinate at least 24 hours, mixing frequently. Remove from the frig about one hour before serving so the oil will thin.

The beauty of this dish is that it will keep in the refrigerator for up to 10 days and can be frozen indefinitely.

Linda Esposito

Peanut Chicken

3 November 2009 | comments (0) | Aramcon Recipes | by

Dhahran Theatre Group Cookbook, 1993

Ingredients:

2 Whole chicken breasts, skinned, boned and split
1/4 Cup peanut butter
1 Small red chili pepper, seeded and minced
1 Teaspoon ground cumin
1 Teaspoon ground coriander
1/2 Teaspoon cayenne
3 Tablespoons reduced-sodium soy sauce
1 Tablespoon lemon juice
1 Tablespoon honey
3 Cloves garlic, minced

Directions:

Wash the chicken and pat dry. Cut into pieces 1 inch wide and 21/2 inches long. Arrange in a single layer in a large shallow baking dish.

In a small bowl, combine the peanut butter, chili pepper, cumin, coriander, cayenne, soy sauce, lemon juice, honey and garlic. (If sauce is very thick, thin with a little warm water.)

Pour sauce over chicken. Allow to marinate for several hours or overnight in the refrigerator. Turn chicken occasionally to coat all sides.

Remove chicken from marinade. Broil 5 inches from heat, turning to brown all sides.

Nina Bradbury

Oven – Fried sesame Eggplant

3 November 2009 | comments (0) | Aramcon Recipes | by

Dhahran Theatre Group Cookbook, 1993

Ingredients:

11/4 Cup saltine cracker crumbs (12 double saltine crackers)
1/2 Cup grated Parmesan cheese
1/4 Cup sesame seeds
1/4 Teaspoon pepper
1 Medium eggplant (about 11/4 pounds) Mayonnaise

Directions:

Preheat the oven to 400? F. Grease 2 baking sheets.

Stir the cracker crumbs, cheese, sesame seeds, and pepper together in a small bowl. Cut off the stem and cap and peel the eggplant. Cut it into 1/2 -inch-thick slices. Spread both sides of each slice with mayonnaise. Dip each side into the crumbs, pressing lightly so they adhere. Cut each slice in quarters, making four triangles.

Place them on the prepared baking sheets. Bake for 10 to 12 minutes or until the undersides are golden. Turn the triangles over and bake 5 to 7 minutes longer, or until they are golden on both sides.

The eggplant may be refrigerated, covered, overnight, or it may be frozen. Do not defrost. Reheat frozen at 400? F. for 4 or 5 minutes or until hot.

Serve warm or at room temperature.

Bob Bieniek

Oven – Fried Potato Skins

3 November 2009 | comments (0) | Aramcon Recipes | by

Dhahran Theatre Group Cookbook, 1993

Ingredients:

8 Large baking potatoes
1/4 Pound (1 stick) butter or margarine, melted
2 Cloves garlic, crushed
1/2 Teaspoon salt
1/4 Teaspoon pepper
1 Recipe Roasted Garlic Dip or other dip as desired

Directions:

Preheat the oven to 425? F.

Rinse the potatoes, dry, and pierce with a fork. Place them on a baking sheet. Bake them for 50 to 60 minutes or until tender. Cool slightly and cut in half widthwise. Cut each half into quarters. Scrape out almost all the potato pulp, leaving 1/4 inch. Reserve the potato pulp for another use (spudnuts?).

Combine butter, garlic, salt, and pepper in a small bowl. Dip the skins in butter and arrange them, skin side down, on a baking sheet. Bake at 425? F. for 15 to 20 minutes or until golden brown.

The skins may be held at room temperature overnight or frozen. Reheat at 425? F. until hot.

Bob Bieniek

Olive (Mushroom) Cheese Puffs

3 November 2009 | comments (0) | Aramcon Recipes | by

Dhahran Theatre Group Cookbook, 1993

Ingredients:

1/4 Lb. sharp Cheddar cheese, grated
1/4 Cup soft butter
1/2 Cup sifted flour
1/4 Teaspoon salt
1/2 Teaspoon paprika
24 Stuffed olives (or canned mushrooms)

Directions:

Blend cheese and butter 4 hours ahead. Wait.

Add flour, salt and paprika to the cheese-butter blend and mix well. Wrap 1 teaspoon of dough around each olive or mushroom, completely covering it.

Arrange on ungreased baking sheet and refrigerate. About 1/2 hour before serving, remove and bake puffs at 400? F. for 10-15 minutes. Serve warm.

I usually double recipe, cover both olives and mushrooms and refrigerate them the day before. Unbaked ones can be frozen.

Judy Walker

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