OOZY RECIPES

Steps:

• Place the cut up chicken in a pot along with enough chicken stock to cover the chicken. Add just a dash of salt. Skim the top of the stock and remove the froth as it forms. Once all the froth is gone, add the diced onion and let boil for about ten minutes.
• Add the Arabic seven spice to the stock, along with the cumin and tumeric powder. Let boil for another 5 minutes, then add the peas and carrots. Let boil for another 15-20 minutes, or until the chicken is cooked.
• Remove the chicken and place on a baking pan, and place aside. Brown the ground beef in a frying pan, and add just a dash of salt and 1 tsp arabic seven spice.Brown almonds, and add to the ground beef.
• Wash the rice. In a pot big enough to hold the ingredients, place the ground beef on the bottom of the pot. The strain the peas, carrots, and onions out of the chicken stock and place on top of the ground beef, making a second layer (do not mix them in the pot). Then add the rice on top of the peas and carrots. Add enough of the chicken stock from the first pot to cover the rice, peas and carrots, and ground beef (add slowly, trying not to mix everything up).
• Cover and let cook until the stock is gone and the rice is cooked.
• Squeeze the half of lemon on top of the chicken, just adding a hint of flavor and sprinkle seasoned salt over the chicken. Place under the broiler just until it is golden brown.
• Brown the pine nuts.
• Take a serving tray bigger than the pot used to cook the rice in and place it on top of the pot. With one hand on top of the tray and one on the bottom of the pot, flip the pot upside down on top of the tray. Tap the bottom of the pot making sure all the ingredients came down. Remove the pot and shake the tray a little making everything spread out nicely.
• Arrange the chicken on top of the rice, then sprinkle the pine nuts and parsley for garnish. It is normally eaten with a salad or some laban.
• Enjoy!

Steps:

• Preheat oven to 375°F.
• Place a medium skillet over medium-high heat and add bacon.
• Cook until crisp, about 8-10 minutes and reserve.
• Place a small saucepot over medium heat and add the maple syrup and the butter -- do not bring up to a boil.
• Cook until butter is melted, then turn the heat off and reserve.
• Butter or spray a 3x9-inch loaf pan.
• Pour a couple tablespoons of the maple/butter sauce in the bottom.
• Layer 3 of the biscuits in the bottom of the pan.
• Tear up one of the biscuits and fill in any open spaces with the pieces. Don't worry if any still remain, the ooze will fill those inches.
• Sprinkle half of the reserved bacon onto of the biscuits and top with about a 1/2 cup of the butter syrup mixture.
• Place the remaining biscuits on top, sprinkle the rest of the bacon over them and top with the remaining maple sauce.
• Transfer to oven and bake for 25-30 minutes.
• Remove and immediately turn over onto a serving dish.