Recipes List

Romanian Meat Loaf Carne Tocata Latava-Rumanian Recipe

Romanian Meat Loaf “Carne Tocata Latava-A Rumanian Recipe
INGREDIENTS:

1 cup white bread cubes
1/2 cup water
1 cup chopped, sauteed onions
1 1/2 pounds ground beef
1/2 pound ground pork
2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1/8 teaspoon ground fennel
2 tablespoons minced parsley
1 clove garlic, minced
1/2 cup beef broth (condensed beef bouillon from can)
2 eggs, beaten
3 hard-cooked eggs, chopped
6 slices bacon

RECIPE:

Soak the bread cubes in the water for 5 minutes, then mash smooth. Mix together the bread, sauteed onions, beef, pork, salt, pepper, fennel, parsley, and garlic. Mix in the broth and beaten eggs, then the hard-cooked eggs. Form into a loaf.

Arrange 3 slices of bacon on the bottom of a baking dish. Put the loaf over the bacon and arrange the remaining bacon on top. Bake in a 350 degrees F. oven for 1 1/2 hours, basting occasionally with the pan drippings. Serve hot or cold. Serves 8-10.

ROMANIAN LAMB VEGETABLE CASSEROLE GHIVETCH-Rumanian recipe

ROMANIAN LAMB AND VEGETABLE CASSEROLE GHIVETCH-Rumanian recipe

INGREDIENTS:

6 lamb chops, cut 1 inch thick
1 cup olive oil
4 teaspoons salt
1 teaspoon freshly ground black pepper
2 cups diced potatoes
2 packages frozen mixed vegetables, thawed
1 1/2 cups shredded cabbage
1 green pepper, cut julienne
2 cups diced eggplant
1 cup chopped onions
2 cloves garlic, minced
2 tomatoes, chopped
1/2 pound okra, sliced
1/8 teaspoon thyme
1 bay leaf

RECIPE:

Trim the fat from the chops. Heat 2 tablespoons of the oil in a skillet and brown the chops on both sides. Sprinkle with half the salt and pepper.

Heat the remaining oil in a casserole until it bubbles. Add the potatoes, mixed vegetables, cabbage, green pepper, eggplant, onions, garlic, tomatoes, okra, thyme, bay leaf, and remaining salt and pepper. Mix lightly. Cover and bake in a 350 degrees F. oven 30 minutes. Remove cover and arrange the chops over the vegetables. Bake 45 minutes longer, basting the chops occasionally. Discard the bay leaf. Serves 6.

Romanian Pork and Potato Pudding Musaca cu Tatei-Rumanian Recipe

Romanian Pork and Potato Pudding “Musaca cu Tatei” ( A Rumanian Recipe )
INGREDIENTS:

1 slice white bread, trimmed
1/4 cup milk
1 pound boneless lean pork, ground twice
1/2 cup chopped parsley
1 cup grated onion
3 teaspoons salt
1/2 teaspoon freshly ground black pepper
4 tablespoons butter
1 pound potatoes, peeled and thinly sliced
2 eggs, beaten
1/2 cup heavy cream
1/3 cup grated Parmesan cheese

RECIPE:

Soak the bread in the milk for 5 minutes; mash smooth. Mix together the bread, pork, 2 tablespoons of the parsley, 2 tablespoons of the onion, 1 1/2 teaspoons of the salt, and 1/4 teaspoon of the pepper.

In a buttered casserole, arrange successive layers of the potatoes and pork mixture; sprinkle the potato layer with some of the remaining pasley and onions and dot with butter. Make as many layers as possible, starting and ending with the potatoes. Cover and bake in a 350 degrees F. oven for 35 minutes.

Beat the eggs with the cream, cheese, and remaining salt and pepper. Pour over the potatoes and bake uncovered 20 minutes longer, or until the egg mixture is set and lightly browned on top. Servers 4-6.

CU NANG XAO THIT GA - STIR-FRIED CHICKEN WITH WATER CHESTNUTS

CU NANG XAO THIT GA - STIR-FRIED CHICKEN WITH WATER CHESTNUTS-Vietnamese Recipe
Ingredients

* 1/4 kg of water chestnuts, peeled, sliced 1/2 cm thick
* 3 table spoon of oil
* 3 tablespoons of finely chopped spring onions
* 200 gr of chicken fillet, sliced and marinated with 1 table spoon of soy sauce and 1 teaspoon of sugar
* 2 table spoon of soy sauce
* 2 table spoon of water
* 1 tea spoon of sugar

Method

Heat a work or large pot until it is very hot. Add the oil when it is very hot (slightly smoke), add the chicken stir- fry for 5 minutes or until cook.. Add water chestnuts and continue to stir-fry for another 2 minutes. Add the rest of the ingredients and cook for a further 2 minutes and serve at once. This can be served with rice or noodles or pasta.

VEGETABLE MOMOS

VEGETABLE MOMOS - Tibetan Recipe

For the Filling
1 pound potatoes
3 tablespoons olive oil
6 onions, chopped
12 ounces mushrooms, chopped
12 ounces grated cheese*
1 bunch fresh coriander, chopped
Pinch of paprika Salt and pepper, to taste *Consider substituting parmesan, asiago, or Sonoma dry jack for yak cheese
For the Dough
1 pound plain flour
1-3/4 to 2-1/3 cups water
For the Soup
2 tablespoons olive oil
1 onion, chopped
2 tomatoes, skinned and chopped
1 tablespoon chopped coriander
1 vegetable stock cube
1-3/4 cups boiling water
Process:
To make the filling, boil and mash the potatoes. Leave to cool. Heat the olive oil in a saucepan and cook the onions for 5 minutes until soft. Add the mushrooms, cover, and cook for 5 minutes or until soft. Leave to cool. When all the vegetables are cooled, mix with the grated cheese, chopped coriander, salt, and pepper To make the dough, mix the flour with enough water to form a smooth dough.** Roll out, but not too thinly. Cut into rounds with a 2″ pastry cutter. Taking each round, press the edges with your thumb and first two fingers, working around the circle.*** On one side of the round, place a tablespoonful of the cooled vegetable misture, then fold over and press the edges together, making sure they are well sealed. Alternatively, hold the round in one hand, and with your thumb and forefinger gather the edges into a pleat at the top and seal. Fill a small steamer with water, first boiling the rack so the dumplings do not stick.**** Bring the water to a boil. Place the momos on the steamer rack, spacing them well apart as they will expand and stick together if they are too close. Steam for 20 minutes, or until they are firm and glossy. To make the soup, heat the olive oil in a saucepan, add the onion, and cook till soft. Add the tomatoes and chopped coriander and cook for 5 minutes. Dissolve the stock cube in the boiling water and add to the pan. Bring to a boil and simmer for 15 minutes. Serve in small bowls as an accompaniment to the dumplings. “***** **I briefly knead the dough until it is smooth. *** Doing this makes the edges a little thinner than the center so that when you fold the edges together and pleat them, they’re not too thick and your momos will cook evenly. ****If you don’t have a metal steamer, a bamboo steamer sprayed with vegetable oil spray works well. Momo can also be fried on each side until they are golden brown . *****In addition to the soup, you might want to try a Kathmandu-style momo dipping mixture of soy sauce combined with a little rice vinegar and chili-garlic sauce.

Beef Momos- Tibetan Recipe

Beef Momos- Tibetan Recipe

Ingredients

* Dough 3 c All purpose flour 1 c Water Meat Filling

* 1 lb Extra lean ground beef
* 1 ea Onion; chopped 1/2 lb Daikon, spinach or cabbage, -chopped fine
* 1 Garlic clove; minced
* 1 ts Fresh ginger; grated
* 2 ea Green onion; chopped (white -and green both; no roots)
* 2 tb Fresh cilantro; chopped
* Salt

Directions

Mix flour and the water; knead and form into a ball. Let rise covered with a wet towel or plastic wrap for 30 min. Bring a large pot of water to the boil. Cut dough into 12 - 18 pieces and roll into small flat circles. Mash together all filling ingredients. Place a spoonful of filling on each dough circle, folding over and crimping to seal. Place momos in a steamer and steam on high for 30 min.Serve with a mild tomato salsa, “Tsal”, made from chopped tomatoes, cilantro, green onions and garlic, and/or Sriracha sauce and/or soy sauce.

Recipe from Jigme Topgyal, a Tibetan. In his native Tibet, these would be made with a flour ground from roasted barley called “Tsampa”. The [alternate] filling usually is made with ground chicken mashed with onions, daikon, fresh ginger, garlic and cilantro. [A] Vegetarian filling contains chopped cabbage, bok choy, tofu, green onion, ginger and garlic.

Lamb Momos-Tibetan Recipe

Lamb Momos-Tibetan Recipe

Ingredients

* Dough 2 c All-purpose flour 3/4 c Hot water Momos Filling

* 8 oz Lean ground lamb
* 1/2 Onion, finely chopped
* 1 c Chopped raw kale
* 1/2 c Cilantro, chopped
* 3 Cloves garlic, chopped
* 1 tb Chopped fresh ginger
* 1 1/2 ts Curry powder
* 1 tb Sherry, vermouth or brandy
* 2 ts Flour
* 2 ts Soy sauce
* 1/2 ts Cayenne pepper or 1/2 ts Hot chili paste Khote Filling

* 2 tb Butter
* 1 Chopped onion
* 3 Cloves garlic, chopped
* 3 Jalapeno Peppers, Sliced
* 1 ts Cumin 1
* 1/2 ts Curry powder
* 1/2 ts Dry ground ginger
* 1/2 ts Tumeric
* 1 1/2 c Raw broccoli, chopped
* 1/2 Red bell pepper, chopped
* 1 1/2 c Mashed Baking Potatoes
* 1/4 c Chopped cilantro
* 2 tb Yogurt
* Juice of 1/2 lime
* Salt and Cayenne to taste
* 1 Bunch Kale to line steamer Directions
Dough: 1. Pour hot water over flour; mix with fork. When cool enough to handle, finish mixing with your hands until dough holds together. Wrap in plastic and refrigerate until chilled through.
2. Work one piece of dough at a time; pinch off a walnut-sized chunk, shape into a ball, knead several times, then roll flat on a floured board.
3. Place dough circle in the palm of your hand; in the middle of the dough, place about 1 tbsp filling. Bring up edges and seal at top with little gathers. Leave a tiny hole at top for steam to escape during cooking.
4. Line steamer or bottom of skillet with kale leaves. Top with a layer of dumplings and steam over boiling water 15 to 20 minutes. If using a skillet use just enough water to cushion the Momos; replenish water as needed. Serve immediately, pairing Momos with soy sauce, ginger, and vinegar. May also be served with Achar.
Momos Filling: Combine all ingredients.
Khote Filling: 1. Melt butter in skillet. Add onion and garlic and cook over low heat until onion is limp. Add chiles and spices and cook a minute or two longer.
2. Add broccoli and red bell pepper. Cook until they are crisp-tender; then add mashed potatoes, cilantro, yogurt, lime, and salt and cayenne to taste.

Shamday-Tibetan Curry-Tibetan Recipes

Shamday-Tibetan Curry-Tibetan Recipes

Ingredients
1 small Onion
3 cloves of Garlic
1 small piece of Ginger
1 teaspoon of Salt
1 Tomato
2 large Potatoes
1 teaspoon of Ground Tumeric
1 small packet of Bean Thread Noodles
Lamb or Beef
1 handful of Seaweed
Sesame Oil

Directions

Soak the bean thread noodles and the seaweed in cold water and leave for 10 minutes. Peel the potatoes and cut into cubes. Dice the meat into cubes. Vegetarians can substitute tofu (bean curd) for meat. Finely chop the onion, garlic and ginger. Directions Fry the onion, garlic and ginger in a deep sauce pan. Add the tumeric, salt and sesame oil. Stir well. Add the diced meat and potatoes. Stir well. Add 1 pint of cold water and cook for 20 minutes (Gas mark 4). Once the meat and potatoes are cooked take the bean thread and cut into small pieces, rinse the seaweed, add to the curry. Cook for another 5 minutes. Lastly, season to taste and add the tomato. Serve hot with boiled rice.

Tasty Toast-Egg Sandwich-Recipe

Tasty Toast-Egg Sandwich
2 slices bread2 teaspoons relish sandwich spread or mayonnaise1 eggsalt and pepper1 leaf lettuce
Method:

Toast the bread slices till slightly brown (make sure they dont become hard) Coat the bread slices with mayonnaise.

Fry the egg adding salt and pepper.

Calories watchers can boil the egg instead of frying.

Place the egg and lettuce between the two slices and enjoy!

Honey Gorgonzolla Toast Recipe-Sandwich Recipe

Honey Gorgonzolla Toast Recipe
Ingredients :
White Bread 2 Slices
Gorgonzolla 1 Slice.
Honey 1 Tsp.
Method :
Spread honey on one bread slice.Place cheese slice on top & cut to triangles/squares.Toast under grill few minutes before everybody enjoys....

Welsh Pork Brawn Recipe

Welsh Pork Brawn Recipe
INGREDIENTS :

a pig’s head
1 lb. beef
blade mace
cloves
bunch of herbs
salt and pepper

METHOD :

Thoroughly cleanse the head and put to soak all night. Rinse well and put in a saucepan with the beef, cover with water and bring to the boil. When at boiling point, remove scum. Add a blade of mace, 3 or 4 cloves, and a bunch of herbs (?). Simmer gently for about 2-1/2 hours. Strain the stock from the meat, reserve and allow to get cold. Remove fat from the jellied stock. Turn out the tongue and skin, then cut into small pieces. Also cut all the meat from the head and the beef. Put into a bowl and add a little of the jellied stock. Add salt and pepper to your taste.

TRADITIONAL SPICED MUTTON-A Welsh Recipe

TRADITIONAL SPICED MUTTON ( A Welsh Recipe )

INGREDIENTS :

Mutton joint (leg or shoulder)
ground black pepper
powdered thyme
ground mace
fine oatmeal
mutton dripping (or other fat)
cabbage
cider

METHOD :

Bone the joint, rub it well with black pepper, a little powdered thyme, a pinch of mace and fine oatmeal - do not use salt. Wrap the whole in cabbage leaves, and cover in foil (traditionally the meat would have been thickly covered in mutton fat). Roast very slowly, allowing 20 minutes/lb of meat. Baste well at least twice during cooking and when basted add a cupful of cider to the fat in the pan. It can be eaten either hot or cold.

BRAISED MUTTON AND CAPER COBBLER ( A Welsh Recipe )

BRAISED MUTTON AND CAPER COBBLER ( A Welsh Recipe )
INGREDIENTS :

For the Stew

* 1kg (2.2lb) diced leg of mutton
* 2 celery stalks, halved
* 3 medium carrots, peeled and cut in half
* 1/2 small swede, cut into 12 chunks
* 6 shallots, peeled
* 6 small turnips, scrubbed but not peeled
* 10 whole black peppercorns
* salt
* 1 sprig rosemary
* 1 sprig thyme
* 1 litre (13/4 pints) lamb stock made with 2 good quality stock cubes

For the Cobbler top

* 350g (12oz) self raising flour
* 100g (4oz) butter, diced
* 50g (2oz) capers, chopped
* 10g (1/2 oz) parsley, chopped
* 4 spring onions, finely chopped
* 30ml (2 tbsp) plain natural yoghurt
* mixed with 70ml (5 tbsp) cold water.

METHOD :

1. Place the mutton in a large casserole or pan with the vegetables and herbs.
2. Add peppercorns and season with salt.
3. Bring to the boil and simmer gently for 1 hour.
4. To make the cobbler rub the fat and the flour together.
5. Stir in the capers, parsley, onions and pepper.
6. Add enough of the yoghurt and water mix to make a soft, pliable dough.
7. Roll dough to 2.5cm (1”) thick and cut into 12 rounds or wedges. Place on top of the mutton.
8. Bake at 200°C, Gas 6, 400°F for 20-25 minutes or until the cobbler is golden brown

MUTTON AND TURNIP PIE ( A Welsh Recipe )

MUTTON AND TURNIP PIE ( A Welsh Recipe )

INGREDIENTS :

For the Stew

* 1kg (2.2lb) neck fillet of mutton, cut into rough 2cm pieces
* Plain flour for dusting
* 2 large onions, peeled and finely chopped
* Vegetable oil for frying
* A small sprig of rosemary
* Salt & Freshly ground black pepper
* 1.5 litres (21/2 pints) chicken or lamb stock
* 425g (1lb) turnips, peeled and cut into rough 2-3 cm chunks
* 350g (12oz) puff pastry, rolled to about 1cm (1/2 cm) thick
* 1 egg, beaten

METHOD :

1. Pre-heat the oven to 200°C, Gas 6, 400°C.
2. Season the pieces of mutton and dust generously with about a tbsp or so of flour.
3. Heat the vegetable oil in a heavy-bottomed saucepan and fry the pieces of mutton and onions without colouring them too much, for 3-4 minutes.
4. Add the rosemary and stock, bring to the boil and simmer gently for about 11/2 -2 hours until the mutton is soft and tender.
5. Add the turnips. Cover with a lid and add a little boiled water if necessary. Simmer for about 15 minutes until the turnips are cooked. Remove from heat and leave to cool.
6. Meanwhile cut the pastry a little larger than the pie dish or dishes if you are making individual pies. 6 When the mutton mixture is cooled transfer it to your pie dish.
7. Brush the edges of the pastry with some egg and lay the pastry on the dish, pressing the edges onto the rim.
8. Cut a slit about 2-3cms (1”) in the centre to let the steam out or for a larger pie use a pie funnel. 9 Bake the pie for 40-45 minutes until golden.

Snowdon Pudding & Welsh Mead Sauce ( A Welsh Recipe )

Snowdon Pudding & Welsh Mead Sauce ( A Welsh Recipe )

INGREDIENTS :

Serves : 8-10

Pudding
225g beef or vegetable suet
225g fresh breadcrumbs
25g rice flour or cornflour
75g light muscovado sugar
Zest of 2 lemons
4 tablespoons lemon or orange marmalade
3 Welsh eggs
4 tablespoons raisins
Welsh butter

Welsh Mead Sauce
peel from 1/2 a lemon in 2-3 pieces
1 tablespoon Welsh clear honey
1 tablespoon Welsh butter
1 tablespoon cornflour
200ml mead
water

METHOD :

Grease a 2pt pudding basin thickly with the butter and press 1 tablespoon of the raisins onto the sides of the basin. Mix all the dry ingredients including the remaining raisins and blend with the well beaten eggs and marmalade. Carefully fill the basin with this mixture and cover. Steam for 2 hours, turn out on to a warm plate and serve with the mead sauce.

To make the mead sauce boil together the lemon peel and sugar in 150ml of water for about 15 minutes. Remove the lemon then add the butter. Mix the cornflour with a little water to make a paste and once the butter has melted whisk the cornflour mixture into the syrup. Cook for a few minutes before adding the mead. Leave the sauce to cook over a low heat for 4-5 minutes then serve with the pudding.

leek champ; the welsh irish version ( A Welsh Recipe )

leek champ; the welsh irish version ( A Welsh Recipe )

INGREDIENTS :

Serves: 4

6 fat spring onions or 1/2 leeks
1/2 pint full fat milk
1 1/2ib potatoes
Butter

METHOD :

1. Wash and chop the leek or spring onion, (including the green for spring onions but excluding most of it for leeks).

2. Simmer in the milk for 20minutes while you boil the potatoes.

3.Mash the potatoes adding the milk and onions/leek towards the end and adding extra milk if necessary.

Jane Grigson recommends serving the champ forked up in to a volcano on the plate with a generous lump of butter in the crater, which will melt. Forkfuls of the champ can then be dipped in the melted butter as you eat it.

Good with sausages and cabbage.

BASQUE CHICKEN WITH RICE

BASQUE CHICKEN WITH RICE
1 onion
1 chicken
1 small can pimentos
1 tomato or 1/2 can tomato sauce
2 chorizos or Basque sausage
1′/2 cups rice
Salt to taste
Parsley, chopped

Put oil in cooking pot to cover bottom. Place on hot fire and add chopped onion. Add small chicken, washed, cut up in small pieces, and floured. Add salt and cook until tender and brown. Add can pimentos, tomato, or tomato sauce. Add parsley, 2 chorizos cut in small pieces and cook on low heat for six minutes. Add rice and mix. Remove from heat and spread mixture in baking pan and add 1′/2 cups of water. Cover and bake in moderate oven for ‘/2 hour or until rice is tender. Do not stir rice while cooking. Garnish with pimento strips and parsley.

BASQUE TURKEY STUFFING

BASQUE TURKEY STUFFING
8 Boiled eggs
1 Ib. ham
1 pint pimentos
3 onions
3 toasts or 1 cup rice
Gizzard, liver, and heart of turkey
Salt and pepper to taste

Boil gizzard, liver, and heart with small amount of water. Then grinc through all ingredients, except onions. Fry onions in small amount o Mazola oil till brown and add to mixture. Mix all together. Stuff turkey.

TRIPACALLOS A LA VIZCAINA (EN SALSA ROJA) TRIPE

TRIPACALLOS A LA VIZCAINA (EN SALSA ROJA) TRIPE

(For large group)
2 cups oil
10 Ibs. tripe
3 onions, large
24 dry peppers (choriceros)
2 cloves garlic
2 or 3 carrots
1 or 2 leeks
This is a large recipe but it can be made smaller. Put tripe in large dish and fill with cold water, and little vinegar. Let stand from one to two hours, then clean tripe very good, remove all fat and thin skin. After cleaning put back in cold water and rinse.
Put tripe in large dishpan with cold water, boil it for ten minutes, then rinse again with cold water. Put tripe back in dishpan with abundant water, 1 onion, carrots, leek and three tablespoons of salt. Cook slowly, but boiling, for five hours, or until tripe is tender. After tripe is cooked remove from dishpan and let it cool. Slice into small pieces. Save the broth that tripe was cooked in.
Remove seeds from peppers and put in large container and cover with cold water and soak for at least twenty-four hours. Change water often. Put oil in six quart dishpan. Add two chopped onions and garlic. Cook until brown. Take peppers out of water and cut into small pieces. Add to onions and oil. Cook slowly for two hours. Now strain the sauce. Use little broth to make it easier to strain. Don’t use pepper peelings.
Put tripe and sauce together, cook slowly for one or two hours. Add broth as necessary. Should make a red and think sauce. Add salt and pepper as desired.

Quarter Pound Waffles-Europe Recipes

Quarter Pound Waffles

1lb Margarine sticks at room temperature.
2 1/2 cups of sugar
4 cups of flour
6 to 12 eggs (the more eggs, the fluffier the waffle) at room temperature
vanilla to taste (I wish I could find the vanillated sugar they have in Belgium)
a pinch of salt
Cream together the sugar and the butter/margarine sticks. Separate the egg yolks from egg whites into a different bowl. Add the yolks to the creamy mixture and mix together. Add the flour, salt and vanilla and blend in. Beat the egg whites until they’re very stiff. Fold into the dough.
Preheat your waffler, and spray with PAM. Put one spoonful in the middle of your iron and bake until gold. The dough will not be runny. The tecture should be less sticky than cookie dough however.
The wafflers might not register the right time, so you have to check.

Subscribe to: Posts (Atom)