Recipes List

Angel Biscuits Recipe

Angel Biscuits Recipe

Ingredients:

4 cups flour
1 cup butter flavored shortening
2 cups buttermilk
1 package Fleischman’s Quick Acting Yeast (dissolved in 1/4 cup warm water)
1 teaspoon baking soda
1 teaspoon salt
3 teaspoons baking powder (check date for freshness)

Directions:

This is kinda big recipe, but you can freeze half before cooking.

In a large mixing bowl, work shortening into flour with a pastry blender. Add all reaming ingredients, wet & dry, & stir well … A wooden spoon works best. Lightly flour your work surface & dump dough out. Roll dough around until covered with flour. Mash down & roll out to desired thickness. (They will just about double in thickness when baked.) Cut out & place in lightly greased baking pan. Place side-by-side, just touching, so sides will be soft. Brush tops lightly with melted butter & bake at 450 degrees for 10-15 min. or until tops are light brown.

Strawberry Cream Cheese Biscuits

Strawberry Cream Cheese Biscuits Recipe

Ingredients:

3 cups dry biscuit mix
2 teaspoons grated orange peel
3/4 cup orange juice
1 package (3 ounce size) cream cheese, softened
2 tablespoons strawberry preserves
Sugar, if desired

Directions:
Heat oven to 450 F. Stir biscuit mix, orange peel and orange juice until soft dough forms; beat vigorously 30 seconds.Place dough on surface sprinkled with biscuit mix; roll in biscuit mix to coat. Shape into a ball; knead 10 times. Roll 1/2 inch thick. Cut with 2 1/2-inch round cutter dipped in biscuit mix. Place on ungreased cookie sheet.

Stir together cream cheese and preserves. Spoon about 1 tsp cream cheese mixture onto center of each dough circle. Sprinkle with sugar. Bake 8 to 10 minutes or until golden brown. Serve warm.

Mayonnaise Rolls III Recipe

Mayonnaise Rolls III Recipe-'Biscuits Recipe'

Ingredients:

1 cup flour
1 1/4 teaspoon baking powder
1/4 cup mayonnaise
1/2 cup milk

Directions:
Mix all ingredients well. Drop dough on cookie sheet. Bake 400 20 minutes or till lightly browned.Note: Can use 1 cup self rising flour and omit the baking powder.

This recipe for Mayonnaise Rolls III serves/makes 6.

Amaretto Scones

Amaretto Scones-'Scones Recipe'

1/2 cup raisins
1 tablespoon Amaretto, or to taste
2 cups all-purpose flour
1/3 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/3 cup cold unsalted butter, cut into pieces
1 beaten egg
1/4 cup milk
1/4 cup, plus 2 tablespoons heavy cream
1/2 cup chopped walnuts or pecans
Confectioners’ sugar

Before starting scones, place raisins in a bowl and cover with Amaretto. Cover with plastic wrap and refrigerate for at least an hour or until raisins have plumped.

Combine dry ingredients in a bowl. Cut in butter with a pastry cutter until mixture resembles crumbs.

In another bowl mix together the egg, milk, cream and Amaretto. Pour into dry ingredients and mix until just combined. Add the raisins and nuts. Mix until a dough comes together. Turn dough onto a lightly floured surface and knead lightly. With a round cutter (2 or 3-inch) cut dough. Space scones at least 1 to 2 inches apart on an ungreased cookie sheet. With the remaining 2 tablespoons of cream brush each top of the scones. Bake the scones at 350 degrees F for 12 to 14 minutes or until scones are light brown in color. Let scones cool and dust with confectioners’ sugar.

Cheddar Cheese Scones

Cheddar Cheese Scones-'Scones Recipe'

2 cups all-purpose flour
1/2 teaspoon salt
2 1/2 teaspoons baking powder
4 tablespoons butter
1 cup grated Cheddar cheese
2/3 cup milk

Sift together the flour, salt and baking powder. Mix the butter into the flour until it resembles fine bread crumbs. Blend in the cheese. Gradually add the milk, mixing it with a round bladed knife until the dough is soft and manageable. Turn the dough onto a lightly floured surface, divide into two equal portions and shape each portion into a round 3/4-inch thick. Cut each round into six triangular portions and set them on a greased baking tray; prick top with a fork. Bake the scones in the center of a preheated 425 degree F oven for 12 to 15 minutes. Cool slightly before serving.

Sweet Cherry Pecan Scones

Sweet Cherry Pecan Scones-'Scones Recipe'

2 cups dry biscuit mix
2 tablespoons granulated sugar
1/4 cup chopped pecans
1/2 cup milk
1 egg, lightly beaten
1 cup frozen dark sweet whole cherries

Glaze
1 egg
1 tablespoon water
Sugar

Preheat oven to 400 degrees F. Grease a large baking sheet or line with parchment paper; set aside.

In a mixing bowl, stir together biscuit mix, sugar and pecans. Add milk, lightly beaten egg and cherries; stir lightly with a fork (mixture will be dry), then knead or stir lightly only until dough begins to form a ball and cherries soften and spread in the dough.

With a 1/4 cup measuring cup, scoop out dough and place on prepared baking sheet. Gently flatten each scone with the palm of your hand. Whip egg and water together with a fork; brush each scone with egg wash, then sprinkle well with extra sugar.

Bake scones for 12 to 15 minutes or until light gold. Serve at room temperature. Makes about 8 scones.

To freeze, cool completely on wire racks, then wrap scones in foil or plastic freezer bags. Freeze for up to one week; defrost, still wrapped, at room temperature for about one hour.

Rumanian Easter Bread-Rumanian Recipe

Rumanian Easter Bread ( A Rumanian Recipe )

INGREDIENTS:

Yield: 20 servings

BREAD:

1/2 cup milk
1/4 cup water
1 egg
1/4 cup butter or margarine
3 cups bread flour
1/3 cup granulated sugar
3/4 teaspoon salt
1 teaspoon active dry yeast or bread machine yeast

FILLING:

3/4 cup granulated sugar
1/2 cup water
2 cups ground pecans
1 cup golden raisins
1 teaspoon finely shredded lemons, rind of
3/4 teaspoon cinnamon
1 egg, beaten
1 tablespoon milk

RECIPE:

Add the first 8 ingredients to your bread machine according to manufacturer’s directions. Select dough cycle.
When the cycle is complete, remove the dough from the machine. Punch down. Cover; let rest 10 minutes.
Meanwhile, for the filling, in a medium saucepan combine 3/4 cup sugar and 1/2 cup water; bring to a boil. Boil gently, uncovered, for 5 minutes.
Remove from the heat; stir in the pecans, raisins, lemon peel and cinnamon. Cool to room temperature. Divide the dough in half. On a floured surface, roll each half into a 10″ x 8″ rectangle. Spread each with half of the filling. Starting from a short side, roll into a spiral; seal edge and ends. Place, seam down, on a large, greased baking sheet.
Cover, let rise in a warm place 30 minutes or until nearly double in size. Combine the beaten egg and 1 tablespoon milk; brush over the loaves. Bake in a 350 degree F oven for 30 to 35 minutes or until the bread sounds hollow when tapped. If necessary, cover with foil the last 10 minutes to prevent overbrowning. Remove from baking sheets; cool.

Prawns With Lobster Sauce-Rumanian Recipe

Prawns With Lobster Sauce Rumanian Recipe

INGREDIENTS:

1 lb Prawns
1 1/2 tb Fermented black beans
1 Clove garlic; minced
1 sl Ginger root
1 sl Fresh ginger
1 ts Sugar
3 tb Oil
1/2 lb Ground pork; (NOT sausage!)
2 ts Hot bean paste
2 tb Oyster sauce
1/4 ts Salt
2/3 c Water
1 Egg
1 Scallion; chopped

RECIPE:

Shell, devein and rinse prawns. slice in half lengthwise (butterfly them).
Mash bl. bean sauce with garlic, ginger and sugar. SEt aside. Add 3 T. oil
to wok. Cook pork 2 min. til not pink. Add bl. bean mix.
Add prawns and cook 1/2 min on HOT. If you lke add tinch of HOT BEAN PASTE
(option al); Ad oyster sauce, salt and water. Bring to a boil , cover wok
and cook for ONE MINUTE. Stir in one raw egg, add scallions.
Mix a little cornstarch with water. Add to wok. Stir til gets somewhat
thick.

Beef Barbecue Recipes-Rumanian Garlic-Smothered Rib Steak with Hungarian Onions Recipe

Beef Barbecue Recipes (Rumanian Garlic-Smothered Rib Steak with Hungarian Onions Recipe)

INGREDIENTS:

5 tablespoons olive oil, plus more if needed
2 large sweet onion, cut in half and thinly sliced
8 plump garlic cloves, chopped finely, but not quite minced
1 tablespoon sweet Hungarian Paprika
2 2-inch thick rib steaks, about 2 pounds each
Kosher salt and freshly ground black pepper

RECIPE:

Heat 3 tablespoons olive oil in a large skillet over medium-high heat. Add onions and sauté, stirring often and adding more oil if needed, until golden brown, about 30 minutes. Stir in paprika and set aside. Pour 2 tablespoons olive oil into a small saucepan. Add garlic and reserve.

Shortly before serving, thoroughly clean the surface of a gas or charcoal grill with a metal brush; then coat the surface evenly with a vegetable spray. Heat grill until hot. Season steaks with salt and pepper.

Grill for 8 minutes, turn and grill for 6 minutes more, or until a thermometer inserted into the middle of the side of the steak reads 125 degrees F for rare, or 135 degrees for medium. Let steaks rest for 5 to 7 minutes.

At the same time, heat garlic until oil is bubbling hot, then remove from heat. Reheat onions as well and season with salt. With slotted spoons, spread garlic, then onions, evenly over the steaks. Carve into thick slices. Serve on heated plates.

Grilled Rumanian Eggplant Puree-Rumanian Recipe

Grilled Rumanian Eggplant Puree ( A Rumanian Recipe )

INGREDIENTS:

2 eggplants
1/3 cup olive oil
1/2 teaspoon fresh ground black pepper
1/2 teaspoon salt
Rustic crackers or home-made crostini

RECIPE:

Place whole eggplants directly on grill directly over medium-high heat source.

Grill for approximately 20 minutes, rotating every 5 minutes, or until all of the skin is blackened to a crisp and eggplants have popped, blown steam like a kettle, and shrunken in size by approximately 1/2.

Let cool, then remove and discard skin. Place remaining eggplant in a bowl.

Use a hand chopper to chop finely. Blend in oil, salt and pepper. Serve with rustic crackers or home-made crostini.

Rumanian hamburgers ( A Rumanian Recipe )

Rumanian hamburgers -A Rumanian Recipe

INGREDIENTS:

2 lb Ground beef (good quality)
2 Cloves garlic, crushed and minced
3 Fresh or canned green chili peppers, chopped (up to 4)
6tb Butter

RECIPE:

Put the meat in a mixing bowl 2) Crush or grate garlic very finely, chop the chili peppers. 3) Add garlic and peppers to the meat along with salt and pepper. Mix well with hands, being sure that the chili and garlic are well distributed. 4) Shape into six or eight patties. Grill or broil to desired degree of doneness, top each with a pat of butter and serve hot with toasted buns. NOTE: This mixture is also very good made into cocktail-size balls. If using fresh green chili peppers, be sure to roast them remove the skins and remove the seeds.

Let cool, then remove and discard skin. Place remaining eggplant in a bowl.

Use a hand chopper to chop finely. Blend in oil, salt and pepper. Serve with rustic crackers or home-made crostini.

Rumanian Garlic-Smothered Rib Steak with Hungarian Onions-Rumanian Recipe

Rumanian Garlic-Smothered Rib Steak with Hungarian Onions ( A Rumanian Recipe )

INGREDIENTS:

5 tablespoons olive oil, plus more if needed
2 large sweet onion, cut in half and thinly sliced
8 plump garlic cloves, chopped finely, but not quite minced
1 tablespoon sweet Hungarian Paprika
2 2-inch thick rib steaks, about 2 pounds each
Kosher salt and freshly ground black pepper

RECIPE:

Heat 3 tablespoons olive oil in a large skillet over medium-high heat. Add onions and sauté, stirring often and adding more oil if needed, until golden brown, about 30 minutes. Stir in paprika and set aside. Pour 2 tablespoons olive oil into a small saucepan. Add garlic and reserve. Shortly before serving, thoroughly clean the surface of a gas or charcoal grill with a metal brush; then coat the surface evenly with a vegetable spray. Heat grill until hot. Season steaks with salt and pepper. Grill for 8 minutes, turn and grill for 6 minutes more, or until a thermometer inserted into the middle of the side of the steak reads 125 degrees F for rare, or 135 degrees for medium. Let steaks rest for 5 to 7 minutes. At the same time, heat garlic until oil is bubbling hot, then remove from heat. Reheat onions as well and season with salt. With slotted spoons, spread garlic, then onions, evenly over the steaks. Carve into thick slices. Serve on heated plates.

Romanian Ciorba soup-Rumanian Recipe

Romanian Ciorba soup ( A Rumanian Recipe )

INGREDIENTS:

6 quarts water
8 large potatoes, cubed
1 cup green beans, cut
2 large carrots, sliced thin
8 tomatoes
1 head cabbage, cut into 1 inch chunks
3 onions, chopped finely
4 large dill pickles, chopped
1 6 oz. can tomato paste
4 green peppers, chopped
2 stalks celery, sliced thinly
basil, oregano, and thyme to taste

RECIPE:
Bring water to a boil. Add potatoes, carrots, and celery. Add green beans. Blanch, peel and chop tomatoes. Add to soup. In a bowl, mix tomato paste with 1 cup of hot soup stock from pot until smooth. Add all back to pot and stir. Add cabbage. In a wok or skillet, brown onions and green peppers lightly, then add to pot. Cook until cabbage is tender- about 5 minutes. Turn off heat. Add parsley, dill pickles and herbs. Salt and pepper to taste.

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.

Subscribe to: Posts (Atom)