Magaricz Recipes

CLASSIC MARGARITAS

Classic Margaritas image

Provided by Food Network Kitchen

Time 10m

Yield 4 servings

Number Of Ingredients 0

Ingredients

Steps:

Rub the rim of 4 rocks glasses with lime; dip in coarse salt. Fill three-quarters of the way with ice. Combine 1 cup tequila, 2/3 cup fresh lime juice, 1/3 cup orange-flavored liqueur and 2 teaspoons superfine sugar in a cocktail shaker. Shake well, then pour into the glasses. Garnish with lime.
Photograph my Andrew Mccaul

MAGARICZ

Magaricz image

This is my Russian grandmother's version of Italian caponata. Serve with your favorite bread or crackers--we like rye bread!

Provided by Allrecipes Member

Categories Eggplant Side Dishes

Time 2h

Yield 10

Number Of Ingredients 8

Ingredients

¼ cup olive oil
1 large eggplant, peeled and coarsely chopped
1 medium red bell pepper, cut into thin strips
1 green bell pepper, cut into thin strips
1 large onion, diced
1 cup coarsely shredded carrot
salt to taste
crushed red pepper flakes

Steps:

Place eggplant in a colander, lightly salt, and leave to drain for about 45 minutes.
Heat olive oil in a large skillet over medium high heat. Add eggplant, red and green bell peppers, onion, and carrot; stir to coat. Reduce heat to low, and cook for 40 minutes, stirring occasionally, or until mixture resembles the consistency of coarse jam. Season to taste with salt and red pepper flakes.
Cover, and chill at least 1 hour. Serve chilled as a condiment with your favorite bread or crackers.

Nutrition Facts : Calories 76.6 calories, Carbohydrate 6.7 g, Fat 5.6 g, Fiber 2.2 g, Protein 1 g, SaturatedFat 0.8 g, Sodium 238.6 mg, Sugar 3.7 g

MAGARICZ

MAGARICZ image

Categories Carrot Pepper Vegetable

Number Of Ingredients 8

Ingredients

1/4 cup olive oil
1 large eggplant, peeled and coarsely chopped
1 medium red bell pepper, cut into thin strips
1 green bell pepper, cut into thin strips
1 large onion, diced
1 cup carrot, coarsely shredded
1 recipe (to taste) salt
1 recipe (to taste) crushed red pepper flakes

Steps:

Place eggplant in a colander, lightly salt, and leave to drain for about 45 minutes.
Heat olive oil in a large skillet over medium high heat. Add eggplant, red and green bell peppers, onion, and carrot; stir to coat. Reduce heat to low, and cook for 40 minutes, stirring occasionally, or until mixture resembles the consistency of coarse jam. Season to taste with salt and red pepper flakes.
Cover, and chill at least 1 hour.
Serve chilled as a condiment with your favorite bread or crackers.

MAGARICZ

Magaricz image

This is my Russian grandmother's version of Italian caponata. Serve with your favorite bread or crackers--we like rye bread!

Provided by Karen Cooke

Categories Eggplant Side Dishes

Time 2h

Yield 10

Number Of Ingredients 8

Ingredients

¼ cup olive oil
1 large eggplant, peeled and coarsely chopped
1 medium red bell pepper, cut into thin strips
1 green bell pepper, cut into thin strips
1 large onion, diced
1 cup coarsely shredded carrot
salt to taste
crushed red pepper flakes

Steps:

Place eggplant in a colander, lightly salt, and leave to drain for about 45 minutes.
Heat olive oil in a large skillet over medium high heat. Add eggplant, red and green bell peppers, onion, and carrot; stir to coat. Reduce heat to low, and cook for 40 minutes, stirring occasionally, or until mixture resembles the consistency of coarse jam. Season to taste with salt and red pepper flakes.
Cover, and chill at least 1 hour. Serve chilled as a condiment with your favorite bread or crackers.

Nutrition Facts : Calories 76.6 calories, Carbohydrate 6.7 g, Fat 5.6 g, Fiber 2.2 g, Protein 1 g, SaturatedFat 0.8 g, Sodium 238.6 mg, Sugar 3.7 g

MAGARICZ

Magaricz image

This is my Russian grandmother's version of Italian caponata. Serve with your favorite bread or crackers--we like rye bread!

Provided by Karen Cooke

Categories Eggplant Side Dishes

Time 2h

Yield 10

Number Of Ingredients 8

Ingredients

¼ cup olive oil
1 large eggplant, peeled and coarsely chopped
1 medium red bell pepper, cut into thin strips
1 green bell pepper, cut into thin strips
1 large onion, diced
1 cup coarsely shredded carrot
salt to taste
crushed red pepper flakes

Steps:

Place eggplant in a colander, lightly salt, and leave to drain for about 45 minutes.
Heat olive oil in a large skillet over medium high heat. Add eggplant, red and green bell peppers, onion, and carrot; stir to coat. Reduce heat to low, and cook for 40 minutes, stirring occasionally, or until mixture resembles the consistency of coarse jam. Season to taste with salt and red pepper flakes.
Cover, and chill at least 1 hour. Serve chilled as a condiment with your favorite bread or crackers.

Nutrition Facts : Calories 76.6 calories, Carbohydrate 6.7 g, Fat 5.6 g, Fiber 2.2 g, Protein 1 g, SaturatedFat 0.8 g, Sodium 238.6 mg, Sugar 3.7 g

MAGARICZ

Magaricz image

This is my Russian grandmother's version of Italian caponata. Serve with your favorite bread or crackers--we like rye bread!

Provided by Karen Cooke

Categories Eggplant Side Dishes

Time 2h

Yield 10

Number Of Ingredients 8

Ingredients

¼ cup olive oil
1 large eggplant, peeled and coarsely chopped
1 medium red bell pepper, cut into thin strips
1 green bell pepper, cut into thin strips
1 large onion, diced
1 cup coarsely shredded carrot
salt to taste
crushed red pepper flakes

Steps:

Place eggplant in a colander, lightly salt, and leave to drain for about 45 minutes.
Heat olive oil in a large skillet over medium high heat. Add eggplant, red and green bell peppers, onion, and carrot; stir to coat. Reduce heat to low, and cook for 40 minutes, stirring occasionally, or until mixture resembles the consistency of coarse jam. Season to taste with salt and red pepper flakes.
Cover, and chill at least 1 hour. Serve chilled as a condiment with your favorite bread or crackers.

Nutrition Facts : Calories 76.6 calories, Carbohydrate 6.7 g, Fat 5.6 g, Fiber 2.2 g, Protein 1 g, SaturatedFat 0.8 g, Sodium 238.6 mg, Sugar 3.7 g

MAGARICZ

Magaricz image

This is my Russian grandmother's version of Italian caponata. Serve with your favorite bread or crackers--we like rye bread!

Provided by Karen Cooke

Categories Eggplant Side Dishes

Time 2h

Yield 10

Number Of Ingredients 8

Ingredients

¼ cup olive oil
1 large eggplant, peeled and coarsely chopped
1 medium red bell pepper, cut into thin strips
1 green bell pepper, cut into thin strips
1 large onion, diced
1 cup coarsely shredded carrot
salt to taste
crushed red pepper flakes

Steps:

Place eggplant in a colander, lightly salt, and leave to drain for about 45 minutes.
Heat olive oil in a large skillet over medium high heat. Add eggplant, red and green bell peppers, onion, and carrot; stir to coat. Reduce heat to low, and cook for 40 minutes, stirring occasionally, or until mixture resembles the consistency of coarse jam. Season to taste with salt and red pepper flakes.
Cover, and chill at least 1 hour. Serve chilled as a condiment with your favorite bread or crackers.

Nutrition Facts : Calories 76.6 calories, Carbohydrate 6.7 g, Fat 5.6 g, Fiber 2.2 g, Protein 1 g, SaturatedFat 0.8 g, Sodium 238.6 mg, Sugar 3.7 g

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