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Lebanese Baked Eggplant

Reviewed: Aug. 26, 2011
My Lebanese mother in law taught me this recipe. And as a casserole the eggplant should be peeled and sliced into 1/4 inch slices and rolled in egg and a 50/50 ratio of flour and cornmeal and browned then set aside. Then take pine nuts and onion and brown those in butter or olive oil (the oil is healthier) until done and then use lean ground beef or ground sirloin and brown mixed with salt, pepper, garlic and all spice to taste. Layer as instructed only use tomato sauce and bake at 350 for 35-40 minutes covered and serve over rice/vermicelli along with some warm will enjoy it thouroughly.
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Oyster Casserole

Reviewed: Nov. 17, 2004
I tried this recipe so I could decide if I should make it for Thanksgiving. It was absolutely delicious. The creamed corn cuts the strong taste of the oysters, your family won't even know what it is until they try it. EXCELLENT!!!
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6 users found this review helpful

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