Ramadan Recipes: Family Favorites

Ramadan Recipes: Family Favorites

BY AramcoExPats.com / /

The spirituality of fasting makes Ramadan a time of contemplation. In addition to the religious duties of fasting and nocturnal vigils, taking care of the body, as well as the spirit and mind, results in a wonderful array of Ramadan specialties across the globe.

Banana Flambe: Al Hasa Cookbook - 1976

Banana Flambe: Al Hasa Cookbook - 1976

BY Aramco ExPats / /

Peel bananas; cut in half lengthwise. Melt butter in a 10 inch fry pan; stir in orange peel, brown sugar; bring to a boil. Sauté banana halves on both sides about 3 minutes total. Puree raspberries in electric blender, add brandy and pour over bananas; heat.

Tangy Green Beans: The Abqaiq Cookbook - 1973

Tangy Green Beans: The Abqaiq Cookbook - 1973

BY The Abqaiq Cookbook - 1973 / /

Heat the mustard, sugar, butter and salt slowly, stirring constantly. Add the lemon juice and vinegar. Pour over beans and heat thoroughly.

Sweet and Sour Mushrooms: The Abqaiq Cookbook - 1973

Sweet and Sour Mushrooms: The Abqaiq Cookbook - 1973

BY The Abqaiq Cookbook - 1973 / /

Wash mushrooms and simmer in water, 1 teaspoon salt and pickling spice for 15 minutes. Drain; reserve liquid. Mix vinegar, remaining salt, white pepper, catsup, sugar, cornstarch and 1 cup mushroom liquid until well dissolved.

Sweet and Sour Pork: The Abqaiq Cookbook - 1973

Sweet and Sour Pork: The Abqaiq Cookbook - 1973

BY Aramco ExPats / /

Cut pork into 1 ½ inch cubes and mix well with wine, 2 tablespoons soy sauce and 2 tablespoons cornstarch. Fry pork in deep oil until crisp and golden brown. Turn out on plate.

Pork Chop & Pineapple Casserole: The Abqaiq Cookbook - 1973

Pork Chop & Pineapple Casserole: The Abqaiq Cookbook - 1973

BY Aramco ExPats / /

Sear pork chops on each side. Place in casserole. Salt and pepper to taste. Brown pineapple slices lightly and put on chops. Add pineapple juice. Cover and bake at 350 degrees until done, about 35 minutes. Baste often. Thicken juice with flour or cornstarch solution.

Beef Wellington: Dhahran Theatre Group Cookbook, 1993

Beef Wellington: Dhahran Theatre Group Cookbook, 1993

BY Dhahran Theatre Group Cookbook, 1993 / /

Roll out puff pastry in a large rectangle. Put meat on top of pastry. Cover meat with pâté and mushrooms. Fold pastry over the meat and seal edges well. Brush the top with milk or a beaten egg. Cut out decorations for top from extra pastry for a professional look.

Chicken Dulce: Dhahran Theatre Group Cookbook, 1993

Chicken Dulce: Dhahran Theatre Group Cookbook, 1993

BY Aramco ExPats / /

Arrange chicken pieces in greased 9 x 13-inch baking dish. Mix together cranberry sauce, French dressing and onion soup mix. Pour over chicken and marinate in refrigerator for one and a half hours.

Chicken Sherried: Dhahran Theatre Group Cookbook, 1993

Chicken Sherried: Dhahran Theatre Group Cookbook, 1993

BY Aramco ExPats / /

In a large frying pan brown the chicken on all sides, then set aside in a deep baking dish. In the same frying pan sauté the celery and onion rings. Add the soup, sherry and a little water and bring to a boil.

Chipped Beef Gravy: Dhahran Theatre Group Cookbook, 1993

Chipped Beef Gravy: Dhahran Theatre Group Cookbook, 1993

BY Aramco ExPats / /

Melt the butter and sauté the chopped chipped beef for a few minutes. Add 1/4 cup flour and pepper. Stir and blend for another 5 minutes to cook the flour. Lower heat and slowly add milk until you reach the desired thickness. Pepper to taste.