Q: What Are Some Welsh Recipes I Can Take To Class?
I need to take a Welsh desert|food to G/T next Monday. Any Ideas of what I could take? And If You Could put in a picture,Ingredients, & so on That would be great(: Thank youuu<3

A: Title: Brithyll a Chig Moch (Trout and Bacon) Welsh
Categories: Fish Main dish
Servings: 1

1 ea Rainbow Trout (1 per person) 1 x Fresh rosemary
1 x Fresh thyme 1 x Fresh parsley
1 x Fresh sage 1 ea Rasher of bacon (per
person)
1 x A little butter

Fresh rainbow trout – cleaned; head and tail left on. Stuffed with a
mixture of fresh rosemary, thyme, parsley, and sage loosely chopped and
blended with a little butter.

Wrap the fish in a long rasher of bacon. Enclose in foil and bake in a hot
oven for around 25-30 minutes.

Open top of foil and shape like a boat, paint with a little butter and
serve.
Serve with boiled potatoes and plain fresh vegetables.
This dish used to be baked in an open fire with the fish encased in mud.
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Title: TEISEN MEL ( TRADITIONAL WELSH HONEYCAKE )
Categories: Breads
Yield: 1 servings

1/2 lb Plain white household flour
1/2 t Baking powder
1 1/2 t Ground cinnamon
1/4 lb Runny honey
1 T Runny honey
1/4 lb Butter
1/4 lb Caster sugar
2 Large eggs
1 T Milk (or double this amount)

Sieve the flour, raising agent and spice into a bowl. Lightly grease a tin
pie plate measuring about 8-1/2-inches across the top.
Cream the butter with 3 oz sugar until creamy and light. Add the egg yolks
then the 1/4 lb honey, gradually. Gently mix in the flour, then the milk.
Spread the mixture in the prepared tin, mounding it slightly in the
centre, and then bake at 400 F (200 C) gas mark 6 for about half an hour.
Let the cake rest in its tin for 2 minutes before turning it out on to a
wire rack. Let it cool for 10 minutes then slide it on to a baking tray
and brush the top with 1 tablespoon warmed honey – or redcurrant jelly if
you prefer. Whisk the egg whites and the remaining 1 oz sugar to make a
glossy meringue mixture. Swirl this over the top of the cake and bake at
325 F (160 C) gas mark 3 for about 20 minutes. Serve the cake when it is
cold. Makes 1 cake.
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TREGARON GRANNY’S BROTH (CAWL MAMGU TREAGON)

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 lb Bacon
1 lb Shin beef
1 White cabbage
1/2 lb Carrots
1/2 Small swede (Turnip)
1/2 lb Parsnips
1 lb Potatoes
1 Large leek
Oatmeal to thicken

Use a large saucepan and see that all the meat and
vegetables are covered by water. Boil ingredients,
except leek, together, and leave to simmer as long as
you wish. Put the leek in 10 minutes before serving
and let the cawl boil. Cawl was the dish most commonly
served for dinner on the farm during the winter
months, in the counties of South and West Wales. The
broth itself would be served in basins or bowls, with
bread, and the meat and vegetables served as a second
course.
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Title: Pastai Persli (Parsley Pie) Welsh
Categories: Pasta
Yield: 4 servings

4 oz Shortcrust pastry 1 tb Chopped parsley
1 x Desertspoon full plain flour 2 oz Choped steaky bacon
1/2 pt Milk 1 x Seasoning
2 ea Eggs

Cold boiled bacon may be used instead of steaky bacon.
Line a flan ring or pie dish with the prepared pastry and bake it blind
in a hot oven. Gas Mark 6 (400F) for 15 minutes.
Blend the flour with a little milk. Break the eggs into a basin and beat
well, add the blended flour and remaining milk, seasoning and parsley.
Put the bacon (lightly fried if you are using steaky) into the pastry case
and pour over the egg mixture. Bake at Gas Mark 3 (325F) for 30-35
minutes.
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Title: Selsig Morgannwg (Glamorgan Sausages) Welsh
Categories: Main dish Vegetables
Servings: 6

5 oz Fresh white breadcrumbs 1 x Small onion finely chopped
3 oz Grated cheese 1 x Salt and pepper
1 x Pinch of mustard 2 ea Eggs
1 x Flour and raspings to coat

Mix breadcrumbs and cheese, finely chopped onion and seasonin. Beat
together 1 egg and 1 egg yolk and use to bind mixture.

Make into even sized sausage shapes (12) and roll in flour. Coat in
beaten egg white and raspings. Fry in hot fat or oil.
Glamorgan Sausages are particularly appetising served with fresh green
salad and red peppers. An ideal dish for a summer’s day picnic.
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Title: Fnllyn Bara Lawr Ae Oen Cymreig Alewn Crwstyn – Welsh
Categories: Lamb
Yield: 6 servings

1 1/2 lb Loin lamb 12 oz Shortcrust pastry
3 oz Onions 1 x Seasoning
4 oz Drippings 1 x Chopped parsley
1 oz Mushroom trimmings 1/2 x 1/2 Gill milk
4 oz Breadcrumbs 1 ea Sliced tomato (for garnish)
2 oz Laverbread

Lamb and Laverbread Roll
Skin and bone the loin of lamb.
Finely chop the onions and sweat in 2 oz. drippings. Add finely chopped
mushroom, cook for further 2 minutes. Add the breadcrumbs, laverbread,
chopped parsley. Mix to a smoth consistency with a little milk, then
season.
Stuff the loin, tie and season it, seal it with melted drippings, roast in
an oven 430 degrees for 30 minutes.
Cool and drain the loin, roll out the pastery into a rectangle 5/16″ thick.
Spread the pastry with the remainder of the stuffing, leaving a 2″ margin
all around. Place the cold loin in the pastry, egg wash the margin.
Completely envelope the meat in the pastry and seal.
Turn it over, place onto a greased baking sheet with the folds underneath.
Egg wash it and decorate as required. Bake it in an oven of 425 degrees F
for 30 minutes. Garnish with parsley and sliced tomatoes.
Serve with brased leeks, jacket potatoes, and brown sauce.
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Q: Does anyone have recipes for Welshcakes and Welsh Bara Brith?

A: Bara Brith.

Soak 10oz. mixed dried fruit in 2 cups (16 fl oz) hot tea, cover and let stand overnight.

Strain the fruit, saving the liquid. Add 3 oz. brown sugar, grated rind of a lemon, 1 ¼ teaspoons mixed spice 1 egg and 12oz. self-rising flour to the fruit. Add the liquid a bit at a time until the batter is of soft, dropping consistency. Pour into a greased brown paper lined 2lb. loaf pan and bake at 350F for 45-55 minutes until firm to the touch. I make a double recipe and make two as it freezes very well.

Welsh cakes
225g/8oz plain flour
100g/4oz butter
75g/3oz caster sugar
50g/2oz currants
½tsp baking powder
¼tsp mixed spice
1 egg
A pinch salt
A little milk to bind
Method
Sift the dry ingredients together into a mixing bowl. Cut up the butter and rub into the flour. Stir in the sugar and fruit, pour in the egg and mix to form a dough, use a little milk if the mixture is a little dry. Roll the dough out on a lightly floured surface to about the thickness of a biscuit. Use a pastry cutter to cut out rounds.
Cook the cakes on a greased bake stone or griddle until golden. The heat should not be too high, as the cakes will cook on the outside too quickly, and not in the middle. Once cooked sprinkle with caster sugar and serve with butter.

Q: welsh dessert recipes needed!?
me and a youth group are doing a Christmas party. we each have to bring in a dish from another country. I am specifically looking for desserts. can you give me some recipes?

A: Welsh Cakes:

Ingredients
4 cups all-purpose flour
4 teaspoons baking powder
1/2 teaspoon salt
6 tablespoons butter, softened
6 tablespoons lard
1 1/2 cups white sugar
2 cups raisins
4 eggs
8 tablespoons milk

Directions
Sift flour, baking powder and salt into bowl. Put in butter and lard and mix until resembles fine breadcrumbs. Stir in sugar and currants or raisins. Beat the eggs lightly and add to flour mixture with just enough milk to make a firm dough similar to shortcrust pastry.
Chill dough 1 to 2 hours.
Roll the dough to 1/4 inch on floured surface and cut with 3 inch rounds. Bake the cakes on a greased griddle or frying pan (I use my electric skillet with just a little non-stick spray) over low heat until golden brown. Cool and sprinkle with sugar. These also freeze well.

go check out
http://www.allrecipes.com
they have a bunch of other recipes to choose from.

Q: Welsh cake recipe?
i really want to make some welsh cakes…any good recipes?

A: Welsh cake

8 oz (225g) self raising flour
pinch of salt
4 oz (100g) butter/butter
2 oz (50g) castor sugar
2 oz (50g) currants
2 small eggs (or 1 medium egg plus 2 tablespoons of milk)

1. Mix flour and salt, and rub in butter until like breadcrumbs.
2. Stir in sugar and currants.

3. Add eggs and mix to a fairly stiff dough.

4. Roll out dough to approx 1/4 inch thickness (slightly thicker works well, too).

5. Use small/medium diameter pastry cutter to cut into rounds – don’t forget to re-roll the trimmings!

6. Place rounds of dough on a moderately hot griddle for approximately 3 minutes each side – the heat of the griddle is critical so as not to over-brown the cakes! Experiment to find the correct heat.

7. Eat hot or cold – but my favourite is warm with a dollop of brandy cream!

Hope i helped!

Q: Whats the recipe for the welsh curry called ‘dragons kiss’?
Sorry dont know the welsh spelling.

A: I think you are mistaken over the name I can find no reference to Dragon’s Kiss in relation to curry or anything else. perhaps it is a local name invented by your favourite curry house.

Q: What is a great authentic Welsh Rarebit recipe?

A: 4 good sized slices of brown or white bread.
110g mature Cheddar cheese
1 heaped teaspoon of finely chopped onion
1 teaspoon of chopped fresh sage or
3 tablespoons of beer (not lager)
1/2 teaspoon English mustard
1/2 teaspoon Worcestershire Sauce
Sprinkling of cayenne pepper

Finely chop or grate 1 heaped teaspoon of onion, grate the Cheddar cheese and then mix everything together except the bread and cayenne pepper.

Place the bread under a medium heat and cook as if toasting it. The grill is better than a toaster because the grill will crisp up the bread better,Divide the mixed ingredients into two and spread on the two pieces of toasted bread. We used brown bread because we prefer it but white bread will do just as well.

Spread the mixture right to the edge of the toast to prevent the toast burning when it goes back under the grill. Sprinkle cayenne pepper lightly over the top of the mixture.
Place the two loaded pieces of toast under a medium grill – about two to three inches away from the heat source. Cook until the cheese is bubbling and the has started to turn brown (the cayenne pepper helps to give a rich colour).

Q: To all Welsh people. Do you have a recipe for original Welsh Cakes.?
The kind my grandmother and mother made, on the grill, with currents (or raisins) with a little flour on top. I want to pass this down to my grandchildren AND I love them myself. I now live in Canada but lived in Mumbles near Swansea.

A: 115g/4oz Butter
225g/8oz Self Raising Flour
85g/3oz Caster Sugar
85g/3oz urrants
1 Egg beaten
oil for greasing
makes 16, 30-35 min to cook

Rub the butter into the flour with a pinch of salt. Stir in the sugar and currants. Tip in the egg and mix into a dough.
Grease the Griddle and put onto a low heat. On a floured surface roll out the dough to a 1cm thickness stamp out thin rounts with a 6.5cm fluted cutter Put onto the griddle cook for 5-6 minutes to brown underneath flip and do the same on this side reduce the heat before cooking more cook the welsh cakes in batches try not to overcrowed the griddle. Transfer them to a wire rack to cool serve warm sprinkle them with caster sugar.

Q: Please can anyone give me the recipe for Welsh cakes?
We used to have our neighbour bake them for us years ago when we lived in Wales…can’t seem to find them anywhere here.
Yeah right, yawn, boring, are you 12? reported.

A: Welsh Cakes
Original recipe yield:
4 dozen

INGREDIENTS
4 cups all-purpose flour
4 teaspoons baking powder
1/2 teaspoon salt
6 tablespoons butter, softened
6 tablespoons lard
1 1/2 cups white sugar
2 cups raisins
4 eggs
8 tablespoons milk

DIRECTIONS
Sift flour, baking powder and salt into bowl. Put in butter and lard and mix until resembles fine breadcrumbs. Stir in sugar and currants or raisins. Beat the eggs lightly and add to flour mixture with just enough milk to make a firm dough similar to shortcrust pastry.
Chill dough 1 to 2 hours.
Roll the dough to 1/4 inch on floured surface and cut with 3 inch rounds. Bake the cakes on a greased griddle or frying pan (I use my electric skillet with just a little non-stick spray) over low heat until golden brown. Cool and sprinkle with sugar. These also freeze well.

Pice Ar Y Maen (Welsh Cakes)
A Recipe from Wales

1 lb plain flour
1 teaspoon baking powder
10oz. butter
6oz. sugar
6oz. mixed currants and sultanas(seedless)
1/2 teaspoon mixed spice
1 egg
a little milk

Mix together flour and baking powder, then rub in butter. Add sugar, spice and fruit. Mix in the beaten egg and just enough milk to make the same consistency as short-crust pastry. Turn out onto a floured board, roll out and cut into rounds about 3 in. across and 1/2 in. thick. Cook over a medium heat in a very lightly greased pan or on a griddle for about 3-4 mins on each side. If they brown too quickly, lower the heat, for the inside must have time to cook thoroughly, so that it has a brittle, sandy texture. Serve either hot or cold sprinkled with sugar, cinnamon, jam or honey.

Recipe origin WALES.
Welsh Cakes are known in South Wales as ‘South Wales Cakes’. They are regarded as a specialty from that part of the country.

Preparation Time: 20 mins Serves: 20

Q: Does anyone have a foolproof recipe for traditional Welsh Rarebit?

A: here it is..

Welsh Rarebit

An inexpensive but savoury dish. It may have originally been a French dish, as there are old French culinary references to “lapin gallois”.

4 slices dense, hearty brown bread
1 cup shredded extra-sharp cheddar cheese
5 tablespoons dark ale (NOT beer)
2 tablespoons chilled unsalted butter
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon freshly cracked pepper
1 pinch cayenne pepper
salt and pepper, to taste

Preheat a broiler.

Place the bread slices on a baking sheet.

Place under the broiler and toast, turning once, until golden brown on both sides, 30-40 seconds on each side.

Remove from the broiler.

In a small saucepan over medium heat, combine the cheddar and the dark ale.

When the cheese melts, add the butter, Dijon mustard, ½ teaspoon salt, ¼ teaspoon pepper and the cayenne, and whisk together until smoothly melted and combined, 1-2 minutes.

Cut each piece of toast in half, diagonally, and arrange around the edges on a flameproof platter.

Pour the cheese mixture over the toasts so they are covered completely.

Place the platter under the broiler and broil until the cheese bubbles and starts to scorch in places, about 2 minutes.

Remove from the broiler and serve piping hot.

Q: I’m in need of a broth recipe like a traditional welsh broth using stewed steak instead of fresh meat. Can you?
I don’t have any fresh meat in at the moment and not a lot of money to get any really but I have a lot of veg at home and a couple of tins of stewed steak.

How do I need to adjust the recipe when using stewed steak instead of fresh meat?

My mother used to make it with Leeks, Carrots, Parsnips, Potatoes and Lamb/Beef.

A: i need this to!!!!!!!!!!!

Q: i spent all yesterday preparing and baking a recipe for Mrs. Beaton Welsh Christmas Cake. lot of rubbish?
It said use a moderate oven, Internet says a ‘moderate
oven is 180c, I set 170, it said cook for betwen one and three quarter to two and half hours, mine was black and burnt after only one and a quarter hours

A: Had a look at a few sites and the 180 Moderate seems to come from sites that had .com addresses and conversions were for SLOW, MODERATE, MODERATE HOT etc.
Now I know that my both my gran and old cook books here in the UK spoke of COOL, WARM, MODERATE, etc
When I went to a UK based site (it turned out to be Welsh)MODERATE seems to be 160 so 170 is on the higher side. Furthermore if it is a moderrn oven with a fan or air circulation then they are supposed to be set around 20 degrees cooler then older ovens due to the way heat is distributed.
Guessing you are in the UK since you are talking centrigade and, since it is nearly impossible to get a domestic oven that is not fan assisted, I think you should really have had the oven around 140, 150 at a push, and started checking it at about the 1.5 hour mark.
Mrs Beaton did not right the original recipes, but they have all been well checked.

Edit: @btinternet… so comment about the fan oven stands and this also explains why you converted then reduced the temp.

Q: AUTHENTIC Welsh rarebit recipe?
There is an English Tea Room in the town where I live and I had their Welsh rarebit for lunch and LOVED it. I have found some recipes online, but none of them sound quite like what I had…I would have sworn there was horseradish in it, but none of the recipes list that as an ingredient. (Maybe it wasn’t one, I’m not sure). 10 points for the best recipe!!

A: WELSH RAREBIT

3 tbsp. butter
3 tbsp. whole wheat flour
1 can beer, at room temperature
1 lb. Cheddar cheese, grated
1 tsp. dry mustard
1/2 tsp. prepared horseradish
A few drops of Tabasco sauce
Black pepper

Melt butter in medium saucepan, whisk in flour and dry mustard. Lower heat and cook, whisking 5 minutes. Whisk in beer, cook and whisk 8-10 more minutes, or until thick. Add all other ingredients and cook over very low heat 8-10 minutes, stirring with a wooden spoon. Serve over toasted bread or English muffins.

Q: What is a low fat welsh rarebit recipe?

A: Wholemail/grain bread, low fat cheese (any half fat hard cheese) soy sauce.
toast one side of bread, grate cheese and lightly cover untoasted side of bread and put under grill, sprinkle with lea and perrins

mmmmmmmmmmm!!!!

Q: I need a recipe for barabrith or welsh tea bread?

A: recipe 1

1 lb self-raising flour
1 lb mixed dried fruit
2 tablespoons warm marmalade
1 egg (beaten)
6 ounces brown sugar
1/2 pint warm strained tea
1 teaspoon mixed spice

Place the fruit and sugar in a mixing bowl, and soak overnight in the strained tea.
Sieve the flour and mixed spice, and warm the marmalade.
Add the flour, warm marmalade and egg to the soaked fruit.
Mix well, pour the mixture into a greased loaf tin.
Bake for 1 1/2 hours on 180c, 350f.
Cool on wire rack.
Serve sliced and buttered.

recipe 2

1/4 lb dried fruit
2 teaspoons salt
4 ounces candied peel
6 ounces lard
1 pint water
1 ounce fresh yeast
1/2 teaspoon mixed spice
1/2 lb demerara sugar
2 lbs plain flour
2 eggs

Oven: 450F, Gas Mark 8 for 15 minutes: 375F, Gas Mark 5 for 45 minutes.
Soak the fruit and candied peel in the water with the spice.
Leave to steep in a warm place and use the warm spicy, strained water to mix the dough.
Sift the flour and salt and rub in the lard; cream the yeast with the sugar and a little of the spiced water; mix this into the flour, together with the eggs and use enough of the water to give a firm, yet elastic dough.
Knead well, leave to rise and knock back; blend in the drained fruit and knead again.
Shape the dough into loaves and set into greased 1 lb tins in a warm place to prove; bake, reducing the temperature after the first 15 minutes.

recipe 3

Pice Bach (Welsh Cakes) Welsh

1 lb plain flour
6 ounces caster sugar
1 teaspoon baking powder
4 ounces currants
1 teaspoon mixed spice
2 eggs
4 ounces margarine
milk
4 ounces lard

SIft the flour, baking powder, and mixed spice; rub in the margerine and lard; add the sugar, currants and beaten egg.
Mix in Milk to make a stiff dough and roll out 1/4″ thick.
Cut into 2″ rounds and bake on a hot griddle until golden brown, after about 4 minutes on each side

recipe 4

8-9 cups all-purpose flour
2 (5/8 ounce) fresh yeast cakes
24 tablespoons butter, cut into pieces (3/4 lb)
1 1/2 cups dried currants, soaked in hot water for 15 minutes and drained
1 1/2 cups seedless white raisins, soaked in hot water for 15 minutes and drained
3/4 cup dark raisins, soaked in warm water for 15 minutes and drained
1/2 cup chopped mixed candied fruit peel
1/4 teaspoon grated nutmeg or ground allspice
1/2 teaspoon salt
1 cup brown sugar
1/2 cup lukewarm milk
2 eggs, well beaten
2 teaspoons dark molasses, mixed with
1 1/2 cups tepid water

Put 8 cups of the flour in a mixing bowl and let it stand in a warm place for a short while. Rub the butter into the flour until the mixture resembles meal, add the currants, raisins candied fruit peel, nutmeg or allspice, salt and all of the brown sugar but 1 teaspoon of the brown sugar. Mix thoroughly.
In a smaller bowl cream the fresh yeast with the 1 teaspoons of brown sugar and blend the yeast mixture with the milk.
Make a well in the center of the dry ingredients, pour the yeast mixture into it and sprinkle a little additional flour over the yeast mixture. Cover the dough and let it stand in a warm place for a few minutes, until it is just beginning to rise. Pour the beaten eggs into the bowl and proceed to knead gradually adding the 1 1/2 cups tepid water mixed with the molasses. This should be a soft dough. Knead about 10 minutes.
Cover the bowl with a cloth and let the dough rise in a warm place for 1 1/2 hours, or until it has doubled in bulk. Then turn the dough out onto a well floured board, divide it in half and put it into two well buttered 8 1/2 by 4 1/2 inch loaf pans. Let the loaves rise in a warm place for about 30 minutes, or until they have nearly risen to the rims of the pans.
Bake the loaves in a preheated 350°F oven for 1 to 1 1/2 hours, so that the tops are browned and loaves sound hollow when rapped.

Q: could somebody please tell me the origanal recipe or any recipe for welsh rabbitt [cheese on toast]?

A: Try the following

Welsh rarebit
75ml/2½fl oz milk
325g/11½oz strong cheddar
30g/1¼oz plain flour
1 egg yolk
1 whole egg
½ tsp mustard powder, or to taste
25g/1oz fresh white breadcrumbs
dash of Worcestershire sauce
dash of Tabasco sauce
salt and freshly ground black pepper
2 slices thick white bread, toasted
tomato chutney, to serve
Variation
handful of spinach
1 tomato, sliced

Method
1. Place the milk on the stove to warm through. Do not boil.
2. Grate the cheese, add to the pan with the milk and gently dissolve.
3. Add the flour and cook for a minute. Remove from the heat and cool.
4. Add the egg and yolk, mustard, breadcrumbs and a dash of Worcestershire and Tabasco sauce. Season and allow to cool.
5. Grill the bread on both sides and place into a dish. Top with the rarebit mixture and place under the grill to brown.
6. After a couple of minutes, add the spinach and sliced tomatoes. Put back under the grill.
7. Remove and serve with the chutney.

or Welsh Rabbit (Rarebit) with Sage and Onions
1 level dessertspoon chopped fresh sage
1 rounded dessertspoon grated onion
8 oz (225 g) mature Cheddar, grated
1 rounded teaspoon mustard powder
4 tablespoons brown ale
1 large egg, beaten
4 large, thick slices from a good-quality white sandwich loaf
1 teaspoon Worcestershire sauce
a pinch cayenne pepper
Pre-heat the grill to its highest setting.
You will also need a grill pan or baking tray lined with foil.

Begin by mixing all the ingredients together, apart from the bread and cayenne pepper. Now place the bread under the grill and toast it on both sides till crisp and golden, then remove it to a toast rack for 3 minutes to get really crisp. After that, divide the cheese mixture into 4, spread it over the toast – right to the edges so they don’t get burnt – then sprinkle each one with a light dusting of cayenne pepper. Then back they go under the grill, 3 inches (7.5 cm) from the heat, until the cheese is golden brown and bubbling, which will take 4-5 minutes. Serve it just as it is or with some salad leaves and a sharp vinaigrette dressing.

or Welsh rarebit
85g/3oz Wensleydale cheese, chopped
1 tsp Dijon mustard
2 free-range egg yolks
50ml/2fl oz double cream
salt and freshly ground black pepper
2 slices ciabatta, toasted

Method
1. Preheat the grill to its highest setting.
2. In a large bowl, mix together the cheese, mustard, egg yolks and cream, then season, to taste, with salt and freshly ground black pepper.
3. Place the toasted ciabatta in an ovenproof dish and pour the egg mixture over. Place under the grill and cook for five minutes, until golden and cooked through

or Welsh rarebit
25g/1oz butter
25g/1oz flour
150ml/5fl oz milk
175g/6oz cheddar cheese, grated
150ml/5fl oz brown ale
1 tsp English mustard
2 tsp Worcestershire sauce
salt and pepper
2 egg yolks
4 slices of toast

Method
1. Make a roux with the butter and flour, and leave to cool.
2. Bring the milk to the boil, then whisk it into the roux. Bring to the boil once again, whisking to ensure that it does not burn and also that the sauce is free of lumps.
3. Add the cheese, beat in and remove from the heat.
4. Reduce the ale, English mustard and Worcestershire sauce. When thick, add this mixture to the cheese sauce. Season well with salt and pepper and beat in the egg yolks.
5. Spoon on to the slices of toast and grill until bubbling. Serve with extra Worcestershire sauce handed separately.

Q: Can anyone recommend a good website for Russian/Ukrainian food recipes?
http://allrecipesource.info

A: http://www.recipegoldmine.com/worldrussian/russian.html

Q: i am looking for ukrainian recipes.?
especially soup.

A: http://www2.uwindsor.ca/~hlynka/ukrecipe.html
go there i think that they have soup i have found on google it also contains link

Q: I’m looking for a traditional Ukrainian recipe?
This recipe is phonetically pronounced “Machunka,” but I don’t know the actual spelling. It’s kind of like a soup with lots of tomatoes. My fiance (of Ukrainian descent) mentioned it was one of his favorites but I cannot find the recipe. Thank you!

A: could you tell about it more
I am Ukrainian but I do not know what do you mean…according to your spelling it is sponge but not a soup

possibly you mean that one but it is hungarian not ukrainian

MACHUNKA

½ cup bacon grease
2 tablespoons flour
1 can tomatoes
1 cup shredded cabbage
Salt and Pepper to taste

Fix grease and flour as if fixing gravy. Add tomatoes, mashed. Add water and seasonings. Add cabbage and cook until cabbage is tender and gravy is thick. Serve over bread or plain.

Q: I would like to have some Ukrainian Recipes?

A: Title: Ukrainian Liver Pate xxxxxxxxxxxxxxxxxxxxx
Categories: Ethnic, Meat, East-euro, Ukrainian, Appetizer
Yield: 12 servings

1 lb Liver *
2 ea Onions, lg. thinly sliced
1 ea Egg
1/2 c Chicken stock
1/3 c Butter not margarine
1 t Salt
1/4 t Black pepper
2 ea Bread slices minus crust

Melt the butter in a skillet. Add the onions and fry until they are
turning golden. At this point add the liver which has benn sliced into
thin strips and cook for 10 minutes & remove form heat.
Mix all of the ingredients with the onions and liver in a food
processor. Chop in processor until a smooth textured mixture is
achieved. Grease a 9″ baking dish and spoon the mixture into it. Bake
for 45 minutes in a pre-heated 450 degree F oven. Remove from oven
and cool to room temperature.
Note: This mixture may be turned into metal molds for baking or into
individual custard cups as well.
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DERUNY (UKRAINIAN POTATO PANCAKES)

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Ukrainian Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lg Onion — grated
6 Potato — peeled & grated
2 tb Flour
2 Eggs
2 ts Salt
3/4 ts Black pepper
1 pt Sour cream
1/2 pt Cream

In a large bowl use a mixer to puree the ingredients
except the sour cream & cream. You may do this in a
food processor as well or a blender. Heat oil in a
skillet and when hot drop large spoonsful of the
mixture. Cook until browned on one side. Turn and
repeat. When done remove, drain, and place in a warm
oven.

Mix the sour cream & cream together.

Serve warm with a large dollop of the the cream
mixture! This a staple in Ukrainian homes and these
pancakes will store well in the refrigerator for 2-3
days. In many homes preserves or jam is also served on
these delicious pancakes.
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Ukrainian Steamed Cabbage Souffle

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Vegetable Ethnic

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 ea Cabbage, large, with outer
– leaves intact
1 ea Onion, large,minced
4 T Butter
1 1/2 t Salt
3/4 c Milk
1/2 t Red pepper flakes
1 t White pepper
1 t Marjoram
3 ea Egg yolks
5 ea Egg whites
1 t Sugar
1/2 ea Garlic clove, minced

Core cabbage and remove the outer leaves. Blanch these large outer
leaves in boiling water for 5 minutes. Drain & set aside.
Core the cabbage, cut into chunks, and put into a large pot. Pour the
milk over the cabbage and simmer for 25 minutes or until the cabbage
is tender. Saute the onion & garlic in butter. Mix the chopped
cabbege, the onion & garlic, the butter from the sauteeing, bread
crumbs, egg yolks, & the spices. Beat the egg whites until they are
stiff but not dry, then fold them into the mixture. Spread the
blanched cabbage leaves on a large cheese cloth. Be sure that they
overlap and that the mixture will fit into the middle with plenty of
room to spare. Heap the filling mixture in the center of the leaves.
Fold the leaves up to cover the filling. Bring the corners of the
cheese cloth together and tie them together with a cord. Place this
bundle carefully into a colander, and place the colander into a deep
pot over a few inches of water. Cover the pot so it seals Bring the
pot to a boil and boil for 45 minutes. Remove the beundle form the
colander. Untie the cheese cloth, place a large palte over the cabbge bundle, invert, and remove the cheese cloth. Serve by cutting the souffle into wedges.
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Q: Does anybody know an easy Ukrainian recipe?
I have a project due tomorrow and need something fast and easy.

A: Fried Cabbage:

1 small onion, finely chopped
2 Tbl sunflower oil (or light olive oil will do)
1 large tomato, cubed
Salt to taste (about 1/2 tsp)
1 medium cabbage, shredded
2 carrots, shredded
1/2 cup tomato juice

(Shred the carrots and cabbage the large holes of a cheese grater)

Over moderate heat, fry the onion in oil until lightly browned, stirring to prevent scorching. Add tomatoes and salt, and continue to stir and fry for 3 minutes.

Add cabbage and carrots, and mix well. Pour in about 1/2 cup of tomato juice.

Cover the pan, reduce heat, and simmer until the liquid is abosrbed. The cabbage should still be slightly crunchy.

Q: Does anyone have any “truly” Polish or Ukrainian food recipes??
Please tell me where to find and what is REALLY authentic to them…I am participating in an Ethnic food week.

A: Mock Pierogi Recipe #156958
This dish was inspired by Giada. I grew up in a polish neighborhood, but never was taught the trade (but ate at anybody’s house that served them, LOL). This simple shortcut version provides all of the taste and charm of the dish. It makes 2 batches, one for now and one to freeze.
42 wonton skins (42)
2 large baking potatoes, peeled and cubed
1/2 cup cheddar cheese
2 tablespoons butter
water
flour
1/2 cup butter
1/4 cup onions, very finely diced
12 servings Change size or US/metric
1 hour 15 minutes 1 hr prep

Kielbasa Appetizers Recipe #153750
Very tasty addition to your horsdoeurve table.
1 (12 ounce) jar apricot preserves
2 tablespoons lemon juice
2 teaspoons Dijon mustard
1/2 teaspoon ground ginger
1 lb kielbasa, cut into 1/4-inch pieces
8-10 servings Change size or US/metric
35 minutes 10 mins prep

Q: looking for authentic& new Ukrainian & Dutch Recipes?

A: ukranian recipes
http://en.wikipedia.org/wiki/Ukrainian_cuisine
http://www.grouprecipes.com/s/ukranian/recipe/1/relevancy

http://allrecipes.com/Search/Recipes.aspx?WithTerm=Ukrainian&SearchIn=All

Dutch recipes
http://allrecipes.com/Recipes/World-Cuisine/Europe/Netherlands/Main.aspx
http://www.recipezaar.com/recipes/dutch

http://en.wikipedia.org/wiki/Dutch_cuisine

Q: Does any one know a Ukrainian bread recipe?
I love the bread and want to know how to bake it!

A: Ukrainian Easter Bread Paska Ukrainian Easter bread or paska (which means Easter) is a slightly sweet egg bread that can be decorated with religious symbols. It’s taken to church on Easter morning in a special basket with other foods to be blessed. Slovaks also serve paska at Easter but this is not to be confused with the molded Easter cheese dessert of the same name. Ukrainians also feature babka for Easter but instead of the fluted shape favored by the Poles, theirs looks more like a Russian kulich.

Makes 1 large Ukrainian Easter Bread
Prep Time: 20 minutes
Cook Time: 55 minutes
Total Time: 75 minutes
Ingredients:

* 1/2 teapoon plus 1/2 cup sugar
* 1/2 cup lukewarm water
* 1 package active dry yeast
* 1 1/2 cups milk
* 2 1/2 cups plus 5 cups all-purpose flour
* 3 beaten large eggs
* 1/3 cup melted butter
* 1 1/2 teaspoons salt

Preparation:

1. Scald the milk and set aside to cool to lukewarm. Dissolve 1/2 teaspoon sugar in water and sprinkle yeast over it. Mix and let stand 10 minutes. Combine yeast mixture with scalded milk and 2 1/2 cups flour. Beat until smooth. Cover and let rise until light and bubbly.

2. Add eggs, 1/2 cup sugar, melted butter, salt and 4 1/2 to 5 cups flour to make a dough that is not too stiff and not too slack. Knead until dough no longer sticks to the hand and is smooth and satiny (about 7 minutes in a mixer, longer by hand). Place in a greased bowl, turn to grease both sides, cover with greased plastic wrap and let rise until doubled. Punch down and let rise again.

3. Reserve 1/3 of the dough for decorating. Shape the rest into a round loaf and place in a 10- to 12-inch greased round pan. Now shape the reserved dough into decorations of choice — a cross, swirls, rosettes, braiding, etc. Cover the pan with greased plastic wrap and let rise until almost doubled.

4. Heat oven to 400 degrees. Brush bread with 1 large egg beaten with 2 tablespoons water. Bake 15 minutes. Reduce temperature to 350 degrees and bake an additional 40 minutes or until an instant-read thermometer registers 190 degrees. If necessary, cover the top of the bread with aluminum foil to prevent overbrowning. Remove from oven and turn out onto wire rack to cool completely.

5. Note: Some cooks make a stiffer, nonyeast, sculpting dough for the decorations so the shapes won’t distort when baked. You can use the one as described in Serbian cesnica.
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Ukrainian Black Bread

1 tsp. yeast
1/4 cup warm water
Dissolve the yeast in the water.
========================
1 cup strong coffee
1 tsp. blackstrap molasses (optional)
Add molasses to the coffee.
=============================
3 cups whole rye flour
1/3 cup whole buckwheat flour
1 1/4 tsp. salt

Mix the dry ingredients. Add 3/4 cup of the coffee and the yeast solution.
If necessary, use the rest of the coffee if the mixture is too dry.
Use water on your hands to knead the dough for 5-10 minutes.

Cover and let rest for 2 hours at room temperature. It won’t really rise
much. Again, use water on your hands and knead the dough briefly. Again
cover, and let rise for 30 minutes more, covered with a damp cloth.
Shape the dough into 1 or 2 long skinny loaves, again using water on your
hands.

Place the dough on a cookie sheet, either greased or dusted with flour.
Proof the dough in a warm and humid place (85 deg F.) for about 45 minutes,
until the dough is soft. There will be little rise. Bake at 450 deg. for
20 minutes, with a pan of water in the oven. Bake at 375 deg. F. for another
30 minutes, without the water.
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Q: can i make a vegitarian ukrainian dish and what is a few recipes.?

A: I will give you some links from a site I really like, just vegetarian links:

Deruny (potato pancakes): http://www.geocities.com/napavalley/4795/nm003.html
Variniky (cheese filled dumplings: http://www.geocities.com/napavalley/4795/nm002.html
Cherry variniky: http://www.geocities.com/napavalley/4795/nd003.html
Radish and Onion salad: http://www.geocities.com/napavalley/4795/ms002.html
Mushroom Plov: http://www.geocities.com/napavalley/4795/mm005.html

I have some Russian/Ukrainian recipes on my blog, here are the vegetarian ones:

Pirozhki (use the carrot and onion stuffing, not meat one): http://rozminsrecipes.blogspot.com/2009/01/pirozhki.html
Eggplant rolls: http://rozminsrecipes.blogspot.com/2008/12/spicy-eggplant-rolls.html
Apple Sharlotka: http://rozminsrecipes.blogspot.com/2008/11/sharlotka.html
Tomato Salad: http://rozminsrecipes.blogspot.com/2008/11/simple-tomato-salad.html

Some can be made vegetarian, like Borsch or Golubtsy:

Borsch (use vegetable broth): http://rozminsrecipes.blogspot.com/2008/12/friday-dec-5-borsch.html
Golubtsy (use chopped mushrooms and add more rice, instead of meat): http://rozminsrecipes.blogspot.com/2008/11/golubtsy-cabbage-rolls.html

http://gotovim-doma.ru/ is a wonderful site if you can read Russian. They have all kinds of recipes.

Q: Looking for the best Ukrainian stuffed cabbage recipe.?
I had a gr8 neighbor that couldn’t speak a lick of English and she used to bring me over food all the time and I absolutly loved her stuffed cabbage very light and tasty!

A: Stuffed Cabbage Rolls

Tablespoons freshly rendered lard or oil
3 garlic cloves, peeled and crushed
1 medium yellow onion, finely chopped
1 cup Anaheim green peppers, seeded and finely chopped or cubanelle peppers, chopped but not seeded
1/2 cup long-grain rice
2 1/2 cups chicken stock
1 tablespoon paprika
Salt & freshly ground black pepper
1 head green cabbage
1 (24 ounce) jar sauerkraut, drained (about 3 cups)
1 lb ground pork
1 egg
60 mins Main Dish

Saute the garlic, onion, and peppers in the lard until tender. Add the rice, 1 cup of the chicken stock, the paprika, and salt and pepper. Cover and simmer for 10 minutes. Set aside and allow to cool.
Core the cabbage and carefully pull the leaves off, keeping them as whole as possible. Blanch the leaves in a large pot of salted water until pliable, about 2 minutes; drain and allow to cool. This shold be done in a couple of batches. Cut out the tough white base of each leaf.
In a Dutch oven spread two cups of the drained sauerkraut in the bottom of the pot; set aside.
In a large bowl combine the ground pork with the cooled rice mixture, egg, salt, and pepper. Mix very well. Spread out a cabbage leaf on the countertop and roll up into a cylinder, folding in the sides as you roll. Continue with the rest of the leaves; it may be necessary to piece together a couple of leaves to make a nice roll.

Q: anyone have recipe for ukrainian dish called “petascara”, like perogies, baked in the oven with sweet cream?
not sure if that is what it is called but do remember my gramma making these, think it was more of a bread dough, filling inside was cottage cheese??placed in large roasting pan and baked in the oven with sweet cream.

A: Hi, this is the only recipe I have that I think is what you are looking for. My gread granny called them Ukranian Varenyky and she severed them with sweet cream called stetana. These are boiled or fried triangular dumplings served with sautéed onions.

There are many possible fillings for these, which are found in one form or other in every Eastern Europe cuisine. Except for times like Christmas Eve (when meat and dairy products are not allowed), many Ukrainian cooks fill the varenyky with a cottage cheese filling or a potato and cheese filling or just cheese, and serve them with sour cream and onions sautéed in butter. They can also be filled with sauerkraut combined with fried onion, or even cooked prunes or other fruit. The fillings may vary tremendously during summer time, with cherries, plums and berries.

Some cooks do not use eggs in their dough. If you wish to omit them, increase the amount of water to 1 1/2 cups.

Ingredients

Dough
4 cups flour
1 tsp. salt
2 tbsp. corn oil
2 eggs, beaten
1 cup water

Filling

3 cups cooked mashed potato
3/4 cup finely-chopped onion
2 tbsp. corn oil
Salt and white pepper to taste

Making the dough

Combine the flour and salt.
Mix in the oil, beaten eggs and water and knead the dough until smooth.
Cover and let the dough rest for at least 15 minutes.
Making the filling

Sauté the onion in the oil until translucent.
Mix into the mashed potato and season with salt and pepper.
To make the varenyky

Roll the dough out thinly on a floured work surface.
Using a round cookie cutter, cut the dough into 10 cm (4″) rounds. Place a spoonful of the filling in the centre of each circle. Moisten the edges of the dough, fold in half to enclose the filling and seal the edges well.

The varenyky can be frozen at this point in a single layer on a baking sheet. Once frozen, they can be placed into freezer bags.

To cook, drop into boiling salted water and cook until the dumplings are floating. Serve with sautéed onions.

Q: Does anyone have a recipe for Ukrainian Easter bread or Paska that can be made in a bread machine?

A: Ukrainian Paska Easter bread
Russian Easter Bread

2 1/2 cups bread flour
1/4 cup light cream or half and half
1/4 cup milk
1/3 cup sugar
2 eggs
1/4 cup butter or margarine
1 teaspoon vanilla
1 1/2 teaspoon yeast
1/2 cup raisins and glazed cherries, mixed

Heat milk, half and half and butter till butter melts. Add to
remaining ingredients in the order your machine requires. Add the
raisins/cherries when your machine stops for adding “extras”.

Use the dough setting. Punch down. Traditional way to bake is to place dough in a coffee can to make the traditional “top hat” shape to bake, but it also works as a round loaf when baked on a cookie sheet. Bake at 350F., about 25 minutes. Cover top with foil for last 10 minutes if it appears to be browning too quickly.
Will make two small loaves, or one large one.

If you prefer to bake in your machine, use Sweet Bread, light crust setting.
This is a high riser in the bread machine.
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Q: Does anyone have a Ukrainian recipe for a salad using cucumbers/beef/peas traditional for New Years.?

A: We call this Olivye or meat salat
1 big onion (cut as small as you can)
2 salted cucambers (cut in cubes)
2 boiled potatous (cubes)
2 eggs (cubes)
1 boiled carrot (cut in cubes)
1 can of peas
250gr of boiled meat (chicken, beef) or even sausage (cut in small cubes)
black paper

Mix all together with mayonese.
Smachnogo!!!!!!!!!!

Q: How do you make Ukrainian Nalysnkys (crape dish)?
I grew up with many ukranians and I remember eating Ukrainian Nalysnky which is a crepe filled with cheese and has a cream dill sauce. I really wanted to make it but I need the recipe. Any good ol ukranian’s willing to share the secret?

A: Ukrainian Nalysnky (cheese rolls)

RECIPE BY: Carol Taylor

“When my husband was a teen he lived with a Ukrainian family in Dauphin, MB. This was one of his favourites. He now makes it every Christmas and is required by several friends to make “care” packages for them. Very rich and delicious. Tub size 4 x 8 x 2 1/2 inch “

Ingredients
Crepe
12 beaten eggs
1 1/2 cups water
1 teaspoon salt
1/2 cup melted butter
1 1/2 cups milk
2-2 1/2 cups flour

Filling
2 lbs dry curd cottage cheese
1 tablespoon sugar
5 eggs
salt
2 tablespoons margarine

Directions
1. Crepe: Mix all ingredients together.
2. To a hot skillet add 1 tsp. of oil, pour ¼ cup batter spreading it evenly on the whole bottom of the skillet.
3. Fry lightly on both sides.
4. Flip them over on a pile in a dish.
5. Filling: Beat eggs well and melt margarine.
6. Add to cheese filling.
7. Spread the filling in an even layer over the crepe and roll, cut in the middle and place in baking dish with the cut ends against the side of the pan.
8. At this point you can cover the nalysnky and freeze for later or proceed to baking.
9. When you decide to bake the nalysnky, pour heavy or whipping cream over the top, cover and bake for 20 – 25 minutes at 300° Fahrenheit.
10. Watch that they do not get scorched.

Q: What is the American version or name for Amonyak? a ukrainian baking ingredient?
my grandmother uses this is her cookies and a few other things that she bakes. she insists that its a necessary ingredient and i have not tried to make her recipes without it. meaning i can’t make them at all. she has it sent to her from Ukraine i think. i dont live anywhere near her and she is afraid to ship it to me since it has a distinct smell and looks like white sugar. i have never been able to figure out if its something that can be found in the sates. please help if you know of it!

A: it is a necessary ingredient , your cookies will be flat and hard without it.

Amonyak has a strong odor because it is very similar to ammonia in chemical composition.

baking powder (not baking soda) will serve the same purpose.

Q: Turkish recipes?
can someone plz give me some good n delicious turkish recipes for food, sweets or any non-alcholoic drink, thanks!

A: I love Turkish food, it’s delicious and healthy. Here are some wonderful recipes, enjoy!

http://www.allaboutturkey.com/icecekler.htm

http://www.anatolia.com/anatolia/2001/11/turkish_delights/default.asp

http://www.allaboutturkey.com/tatlilar.htm

http://www.turkishcookbook.com/2005/04/semolina-dessert_18.php

http://www.turkeytravelplanner.com/details/Food/tatlilar.html

http://www.turkish.homestead.com/

http://adilakkus.tripod.com/recipes_in_english.html

http://www.turkishcook.com/

Q: What are some Roman/ German/ Turkish recipes/ foods?
What are some Roman/ German/ Turkish recipes/ foods?
Preferably somewhere around 500 AD/CE- 1650 AD/CE, but modern day is fine too. Thanks!

A: Of these three cultures, one that stands out from that time period is Turkish cuisine. The nomadic Turks began making kabaps (kabobs) once they learned to grill and roast meat over the fire.

Sis kabap is skewered meat, onions, peppers and herbs cooked over a fire, usually sheep or cattle.

Doner kabap is prepared from a whole leg of lamb marinated in herbs, yogurt, tomato and onion. After marinating, it’s sliced, wrapped on a spit, and roasted by the heat. Doner means to revolve in Turkish.

I remember my Turkish friend talking about these ancient foods in his Turkish restaurant, as I sat and ate one day.

Q: Where can I find Turkish recipes in English?
Does anyone know any sites online that have recipies for authentic Turkish dishes, that is in English

A: Try www.turkishcookbook.com
I like it very much!

Q: Anybody have any good recipes for a Turkish or Arabic beef marinades?
I was at a food thing a couple weeks ago with my wife and there was an Arabic grill stand, I think Turkish, we got beef shish kabobs and some kind of ground seasoned hamburger (i think it started with a k) that were awesome and had a unique flavor im not sure how to describe, i really liked the spices and have no idea what the seasonings were. just wondering if anyone had any idea what might have been on it and/or have similar recipes

A: Beef Kofta (serves 6-8)

Ingredients

1. 1/4 cup chopped fresh parsley

2. 1/4 cup fresh chopped coriander

3. 1 yellow onion, chopped

4. 1 pound ground beef

5. 1 teaspoon ground coriander

6. 1 teaspoon ground cumin

7. 1 teaspoon ground paprika

8. 1/2 teaspoon allspice

9. Salt and pepper to taste

10. Skewers (if wooden, soak in water)

11. Olive oil

Preheat grill to medium-high. In a food processor, finely chop the onion, fresh parsley, and fresh coriander. Add the ground beef, ground cumin, paprika, allspice, and salt and pepper. Process again until paste like.

Line a large baking tray with foil. On the tray, shape 1-2 tablespoons of meat around each skewer (it will look like a sausage). Brush with olive oil and cook on a covered grill for about 8 minutes, turning once.

From: http://easyinternationalrecipes.webs.com/sainthelenauzbekistan.htm

I usually serve this at the same time:
Tzatziki (cucumber and yogurt dip)

Ingredients

1 (32 ounce) container plain Greek yogurt
1/2 cucumber with peel, grated
1 clove garlic, pressed
2 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
2 teaspoons grated lemon zest
1 teaspoon salt
1 teaspoon fresh ground black pepper
Stir together yogurt, grated cucumber, garlic, lemon juice, and olive oil in a bowl. Add lemon zest, salt, and pepper; whisk until smooth. Pour into a serving dish, cover tightly, and refrigerate for at least 2 hours. Serve with pita or vegetables.

From: http://easyinternationalrecipes.webs.com/gabonhungary.htm

Q: Does anyone have any recipes for easy to make Turkish dishes?
I am cooking a meal for around 8 people and would like to try making a turkish dish. I am a complete novice….

A: My husband is Turkish and when we married three years ago I dove head first into Turkish cuisine. I checked out every cookbook and website that I could get my hands on. I highly recommend Classic Turkish Cooking by G. Basan. It has many tasty recipes and great pictures to help you get an idea of how some of the dishes should look. As for individual recipes, I really love Turkish desserts. Here is a link for several Turkish desserts http://www.allaboutturkey.com/tatlilar1.htm.
I just made the irmik helvasi (semolina halva) this week. I always make it with milk instead of water.

Q: What kind of Halva/Halvah is ACHVA halvah? Like, Jewish, Greek, Israeli, Turkish etc.? Recipes?
I really, really, really, urgently need halvah! What kind is the one from Achva, the block one? Also, if you have any recipes for the Achva style halvah please tell me.

A: Sesama halva made from tahini ( sesame paste )

You can try to use the recipes provided here
http://www.aopy00.dsl.pipex.com/recipes/halva.shtml
OR
you can watch thje video provided

http://video.about.com/mideastfood/Sesame-Halvah.htm

You can add cacao to your sugar
or you can add unsalted pistachios to your halva

but I prefer to buy it ready made

Q: Any Recipes for Turkish delight Cheesecake?
I tried the cheesecakes version on the weekend and love it

A: Make a standard cheesecake and add this to it to make it.

1 1/2 cups water
3 cups granulated sugar
3 tablespoons light corn syrup
1/2 cup orange juice
3 tablespoons orange zest
3 (.25 ounce) envelopes unflavored gelatin
3/4 cup cornstarch
1/2 cup cold water
1 tablespoon vanilla extract
3/4 cup chopped pistachio nuts
confectioners’ sugar for dusting

Bring 1 1/2 cups water, sugar, and corn syrup to a boil over medium-high heat in a large saucepan. Cook, stirring frequently, until the temperature reaches 240 degrees F (115 degrees C) on a candy thermometer. Set aside and keep hot.
Stir together orange juice and orange zest, sprinkle with gelatin, and set aside. In a small bowl, dissolve cornstarch in 1/2 cup cold water, then stir into hot syrup. Place over medium-low heat, and simmer, stirring gently, until very thick.
Remove syrup from heat, stir in orange juice mixture, vanilla, and pistachios. Sprinkle a 8×8-inch pan generously with confectioners’ sugar. Pour the Turkish delight into the pan, and let cool in a cool, dry place (not the refrigerator) until set, 3 to 4 hours.
When cool, sprinkle the top with another thick layer of powdered sugar. Cut into 1-inch squares, and dredge each well with confectioners’ sugar. Store at room temperature in an airtight container.

Q: know any good turkish recipes?
im writting an essay for social studies and i wanted to make a turkish recipe.It HAS to be turkish and easy to serve to many people

A: I have a Turkish cookbook at home and it is one of my absulute favorites! One dish that is very common among turks is borek. Since you are serving it to many people, it would be convenient, because it is a finger food.

5 sheets Phyllo Pastry

Filling:
4 medium sized yellow potatoes, boiled, mashed
1 medium sized onion, thinly sliced
1/4 cup feta cheese, crumbled
2 tbsp butter
1/2 tsp red pepper, ground
Salt
Pepper

On Top:
1 egg yolk
1 tsp Nigella seeds (you can substitute with sesame seeds)

Saute the onion with butter. Add in the warm mashed potatoes and the rest of the filling ingredients, then mix.

Place two sheets on top of each other on the counter and position them vertically. Cut them in four strips from top to bottom. Put some filling on the bottom side of each sheet. Leave some space around all ends (picture). Then roll up each one, do not squeeze! Soak the open end in water and close it up. Fold the 5th pastry around. If you have more filling use a 6th sheet of pastry.

Place parchment paper on an oven tray and arrange the Borek with the folded side facing down. Brush the tops with egg yolk and sprinkle some Nigella seeds all over.

Preheat the oven to 400 F (200 C). Bake for 15-18 minutes until the tops take a golden colour.

http://www.cafefernando.com/images/borek.jpg

** you can also add shredded chicken breast to the filling if you like..

Q: turkish recipes~ fried potato fritters?
im looking for a recipe on a turkish food named along the lines of kefte, kefta ? help ! its like potato mixture coated in something and fried off . if you could find out the correct spelling of the name or even a recipe it would be helpful.

A: It must be KOFTE (meat balls). Most probably patatesli kofte(potato kofte)

Kofte may be in several forms. basicly its ingredients are:
minced meat,
grinded or finely chopped onions,
bread crumbs ( use the bread you bought a few days ago)
one egg yolk
finely chopped parsley
salt and spices (black pepper, cummin)

If you grind 2-3 large potatoes and add to the above ingredients it will be potato kofte. you can arrange proportions to your taste. for a succesfull potato kofte amount of meat used should be a little less than the amount of the potato. mix ingredients welll (not in a blender, use your hands) take small pieces and shape it like the size of your thumb and deep fry them in hot vegetable oil .

Q: Any recipes for homemade halva and/or Turkish delight?
Yes, I realize that they are two separate confections, however, I’d love to know how to make both. ^^ They’re both lovely.
@Helga: You gave me a turkey recipe. LOL. I meant Turkish (as in Turkey the COUNTRY) Delight, a sweet, rosewater-flavored confection.

A: –HALVA (GREECE)

1 c. olive oil
3 c. semolina, or substitute 3 c. white cornmeal
2 c. sugar
3 c. milk combined with 1 c. water

In a heavy 10 to 12 inch skillet, heat the oil over moderate heat until a light haze forms above it. Pour in the semolina in a slow, thin stream, stirring constantly. Reduce the heat to low and, stirring occasionally, simmer for 20 minutes or until all the oil has been absorbed and the meal turns a light golden color. Add the sugar and then gradually stir in the milk and water mixture. Continue cooking for about 10 minutes longer, stirring constantly until the mixture is thick enough to hold its shape almost solidly in the spoon. Watch for any sign of burning and regulate the heat accordingly.

Pour the halva into an ungreased 6 x 10 x 2 inch baking dish, spreading it and smoothing the top with a metal spatula or the back of the spoon. Cool until firm. Just before serving, cut the halva into 1-inch squares. Makes 60 one- inch square candies.

————2nd way——————–

Semolina Dessert (Halva) recipe
ingredients
400 g (14 oz) 1 3/4 cups Sugar
4 Cardamom seeds
3 x 10 cm (4 in) Cinnamon sticks
225 g (8 oz) 16 Tbs Butter
225 g (8 oz) 2 cups Semolina
125 g (4 oz) 2/3 cup Sultanas or seedless raisins
125 g (4 oz) 1 cup Blanched almonds, slivered

method
1. Dissolve the sugar in 900 ml (1 1/2 pints) 3 3/4 cups of boiling water and add the cardamom and cinnamon. Cook for 10 minutes, or until the mixture becomes syrupy.

2. Melt the butter in a second saucepan and stir in the semolina. Simmer for 20 minutes, stirring frequently. Add the sultanas or seedless raisins, almonds and the sugar syrup and bring to the boil. Boil for 5 minutes, stirring constantly. Discard the cardamom and cinnamon.

3. Pour the mixture into a shallow dish and set aside to cool.

Serve cold.

serving amount

4-6 servings

——–TURKISH DELIGHT RECIPE
Categories: Candies, Turkish
Yield: 1 servings

2 c Sugar
2 tb Cornstarch
1 c Water
1/2 ts Cream of tartar
1 tb Flavoring *
Food coloring **
1/2 c Toasted nuts, chopped ***
Confectioners’ sugar

* Flavorings: rose, mastic, strawberry, orange or
lemon. ** Food coloring: red, yellow, green or orange
(depending on flavoring used) *** Nuts: almonds or
pistachios

Dissolve sugar and cornstarch in water. Add cream of
tartar. Boil to 220 degrees F. Cover pot the last 5
minutes. Add flavor and food color. Add nuts.

Pour into oiled shallow pan. When cool, cut into
squares and roll each piece in sifted powdered sugar.
Store in plastic bag.

———–Turkish Delight II

rind of 1 medium lemon
rind of 1 medium orange
1/4 cup (2 fl oz) orange juice
2 tablespoons lemon juice
3 cups caster sugar (superfine)
1/2 cup (4 oz) water
2 tablespoons gelatine
1 cup (8 fl oz) water, extra
2/3 cup cornflour (cornstarch)
3-4 drops orange or rose flower water
red food colouring
1/2 cup icing (confectioners) sugar

Line base and sides of a deep 17 cm (6 3/4 inch) square cake tin
with aluminum foil, leaving edges overhanging. Brush foil with oil
or melted butter. Remove white pith from rinds.

Combine rinds, juices, sugar and water in large heavy-based pan.
Stir over medium heat without boiling until sugar has completely
dissolved. Brush sugar crystals from side of pan with a wet pastry
brush. Bring to boil, reduce heat slightly and boil without stirring
for 5 minutes or boil until a teaspoon of mixture dropped into cold
water forms long threads, or if using a sugar thermometer it must
reach 105 C (221 F). Combine gelatine with 1/2 cup (4 fl oz) extra
water in bowl. Stir over hot water until dissolved. In separate
bowl combine cornflour with remaining water, mix until smooth.

Add gelatine and cornflour mixtures to sugar syrup. Stir over medium heat until mixture boils and clears. Stir in flower water and a few drops red food colouring. Strain mixture into tin; refrigerate over night. When set peel off foil and cut into squares. Roll in icing sugar.

good luck !!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

Q: Does anyone have any good recipes for, or know how to make Turkish Delight?
I’ve always wanted to try this, but haven’t been able to find it in any stores.

A: TURKISH DELIGHT

3 tbsp. unflavored gelatin
3 c. apple or unsweetened apricot juice
1 1/3 c. granulated sugar
2 tbsp. lemon juice
2 tbsp. lime juice
2/3 c. cornstarch
2 c. chopped walnuts
1 c. powdered sugar

Soften the gelatin in 1/2 cup of the juice. Boil remaining juice with sugar for 15 minutes to thicken. Mix lemon and lime juice; add all but 1/4 cup of the cornstarch to dissolve it in the mixture. Add the gelatin and cornstarch mixture to the boiled juice and bring to boil again. Cook rapidly for 10 minutes until very thick, stirring constantly. Mix in walnuts and pour mixture into a 9 x 9 x 2 inch baking pan that has been dipped in cold water. Let harden 12 hours and then cut into small pieces, 1 1/2 x 1 inch. Mix together the reserved 1/4 cup of cornstarch and powdered sugar. Remove pieces with a spatula and roll each in sugar mixture.

Q: Has anyone got any Turkish recipes? All you Turks out there. Help!?
Something quick to make that’s tasty and filling.

A: Easy Turkish Kebab Recipe

Ingredients

1 kilo lamb meat (from thigh or shoulder) cut into small pieces
4 tomatoes
2 green peppers

Cut tomatoes into large chunks removing the inner core. Cut the green peppers in half, remove the seeds and cut into smaller pieces. Skewer a piece of meat, tomato and green pepper successively. Cook on a barbeque, 3 to 4 minutes each side. Serves five.

http://www.turkishcookbook.com/

Q: Anyone have any great Turkish recipe ideas?
I’m bored with cooking the usual mundane recipe’s all the time. I love Turkish food, but wish I knew more interesting recipe’s.

A: I love this dish!!! hope you like it.. excellent with PILAF too!!

KEBAB WITH CREAM SAUCE

Ingredients:
1000 Gr. Mutton
2 Large Onions
2 Tablespoon Margarine
2 Medium Tomatoes or 2 Tablespoons Of Tomato Paste
Salt
Cream:
1 Tablespoon Margarine
2 1/2 Tablespoons Flour
250 Gr. Milk (1 Glass)
1/2 Tablespoon Salt
1/2 Tablespoon Salt

Grate the onions and tomatoes. Bone and cube the meat and put it into a saucepan with margarine and grated onions. Cover and cook for approximately 1/2 hour, occasionally stirring. Add grated tomatoes or the tomato paste mixed with 1/5 glass of water and cook till the tomatoes dissolve. Add salt and 2 glasses of hot water, cover and simmer for almost 2 hours till the meat is cooked.
CREAM SAUCE: Put the margarine in a deep pan and melt it. Add flour and saute very gently for 2 minutes while stirring with a spoon. Meanwhile, pour the milk gradually into the pan and blend well. Continue stirring till the mixture becoms a pudding-like paste. Put sauce in the saucepan containing the meat and blend. Bring to the boil, place on a serving dish and serve hot.

Q: has anyone got any good recipes for authentic greek or turkish foods?

A: MOUSSAKAS

Serves:8

INGREDIENTS

2 lb (900g) minced beef
5 eggs
1 and half oz (45g) plain flour
2 oz (60g) unsalted butter
16 fl.oz (475ml) milk
8 fl.oz (250ml) red wine
8 fl.oz (250ml) beef stock
4 oz (115g) cottage cheese
4 oz (115g) Graviera (or Gruyere) cheese grated
2 oz (60g) Parmesan cheese
1 oz (30g) feta cheese grated
4 aubergines
2 onions finely chopped
6 tomatoes
1 tablespoon all spices
2 tablespoons of parsley finely chopped
2 tablespoons of ground cinnamon
Salt & Freshly ground black pepper
1 teaspoon of nutmeg
1 oz (30g) fine breadcrumbs

INSTRUCTIONS

1) Trim the ends off the aubergines and cut into quarter
inch (5mm) slices
2) Lightly spinkle with salt, leave to stand in a colander
for 60 min.
3) Add 3 tablespoons of olive oil to a saucepan, heat
4) Add onions, cook over low heat for 5 min, until golden
5) Increase heat, add meat and cook over moderate heat
until brown
6) Add the wine, bring to the boil, stirring
7) Add tomatoes, lower heat simmer for 10 minutes
Add 1 tablespoon of parsley, stock, cinnamon, allspice,
1 teaspoon of salt, and 1 teaspoon of pepper
9) Simmer for 30 minutes, until liquid has evaporated,
cover and set aside
10) Heat 3 tablespoons of olive oil in a frying pan, add a
layer of aubergines to the pan, fry until golden on
both sides.
11) Remove and drain on paper towel
12) Add 1 tablespoon to pan and fry another layer and
repeat, set aside
13) Melt butter in a sausepan, add flour and stir until
smooth
14) Heat over a moderate heat for 2 minutes
15) Gradually add the milk, stir, bring to the boil, remove
16) Add the cheeses and nutmeg and stir into a sauce
17) Stir in well beaten eggs, a little at a time, mix well
18) Season to taste and set aside
19) Preheat oven to (180°C), (350°F),(Gas Mark 4 )
20) Layer a 4 inch (10cm) baking dish with aubergines
21) Cover with 1 third of the meat, cover with 4
tablespoons of sauce
22) Repeat (20 and 21) twice
23) Top with aubergines and cover with remaining sauce,
sprinkle with breadcrumbs
24) Bake uncovered for 60 minutes
25) Garnish with parsley and serve hot

TZATZIKI

Cucumber and yogurt dip. This dip is extremely popular
throughout Greece and is almost always included in the
assorted appetizers served in restaurants and tavernas.

Ingredients

2 cups plain yogurt.
2 large cucumbers.
1 tablespoon minced garlic.
1 tablespoon white vinegar.
2 tablespoons olive oil.
Salt and pepper to taste.

Preparation

Put yogurt in a cheesecloth-lined sieve over a bowl. Drain
several hours or overnight in the refrigerator.

(Hand method)
Peel, seed, and coarsely grate cucumbers. Drain well. Add
garlic, vinegar, olive oil, salt, and pepper to cucumbers
and mix well. Add drained yogurt and blend. Serve with
toast points, crackers, or pita bread.

(Food processor method)
Grate peeled and seeded cucumber; set aside to drain. Add
garlic, vinegar, olive oil, salt, and pepper. Pulse with a
quick on-off. Place in a bowl and combine with cucumber and
yogurt.
Ingredients:

HUMMUS
7oz (200g) chick peas

2 cloves of garlic

3 tablespoons of olive oil

1 teaspoon paprika

4 tablespoons of lemon juice

3 tablespoons ground sesame seeds (tahin)

3 tablespoons of water

one third of a teaspoon of pepper

one third of a teaspoon of cumin

1 level teaspoon of salt

chopped parsley, for garnish

Cooking Instructions:

Place the chick peas in a large bowl and leave to soak overnight

Boil the soaked chickpeas until soft, then drain and allow to cool

Place the ground sesame seeds in a bowl and dilute with water

Put the chick peas in a mixer and while grinding add the ground sesame seeds, salt, garlic, pepper, lemon juice and olive oil

Continue grinding until the hummus becomes smooth and creamy

Serve cold sprinkled with paprika and garnished with finely chopped parsley

LAMB,COUNTRY STYLE

Ingredients:

3 lbs. 6 oz. (one and a half kilos) leg of lamb, boned

1 lb. 2 oz. (500g) round potatoes

1 lb. 2 oz. (500g) carrots, coarsely cut

4-5 spring onions, sliced

11 oz. (300g) peas

11 oz. (300g) cottage cheese, unsalted

salt and pepper

1 lb. 2 oz. (500g) fillo pastry

1 teacup butter, melted

one and a half teacups of olive oil

2 tablespoons of dill, finely chopped

Cooking Instructions:

Heat the oil in a pot or saucepan and sauté the onions in it

Add the boned lamb and cook for a further 10 minutes or until the lamb has browned

Add a sufficient amount of water to allow the meat to boil for one hour

Add the vegetables and allow everything to boil for a further 20 minutes

Remove the saucepan from the heat and allow to cool

Cut the fillo pastry into strips of about 2o cms. in width

At one end of each strip place a piece of lamb and some vegetables

To the lamb and vegetable mix add pieces of cheese

Brush melted butter on the end of the pastry sheets and fold over the lamb and meat to form ‘parcels’

Place the fillo parcels on a buttered oven dish and bake in a medium-oven for about 35-40 minutes

Serve hot

HONEY BISCUITS
Ingredients:

Biscuit

2.75lbs (1200gms) all-purpose flour

2 tbsps. honey

half a cup of caster sugar

1 tsp. baking soda

1 tsp. baking powder

1 cup of fine semolina

half a cup of coarsely ground walnuts

2 cups of fresh orange juice

1 tsp. grated orange rind

1 tbsp. cinnamon and clove powder

2 cups of olive oil

Coating

2 cups of water

1 cup of sugar

1 cup of honey

1 tsp. ground cinnamon

1 cup of ground walnuts

Cooking Instructions:

Pre-heat the oven to 350F, Gas Mark 4, 180C)

Put the sugar, olive oil and honey into a large bowl and beat together

Add the clove, cinnamon and orange rind and beat in with the other ingredients in the bowl

Dilute the baking powder and baking soda with the fruit juice then add to the mixture in the bowl along with the walnuts and semolina, beating all the time

Gradually add the flour to form a soft dough

Cover the bowl with a damp cloth and allow the dough to stand for at least 30 minutes

Divide the dough into pieces that will form oblong rounds like small eggs and place on a lightly greased baking sheet

Cook the biscuits in the pre-heated oven for about 20 minutes or until they are a golden brown in color

Remove from oven and allow to cool on a wire rack

To make the syrup, blend together the water, honey and sugar in a saucepan and bring to the boil for about 10 minutes

Reduce the heat and dip the biscuits in the syrup for about a minute then remove with a perforated spoon and place on a serving plate

Before serving sprinkle the melomakararona with walnuts and ground cinnamon.

I hope you have fun trying these yummy recipes.

Q: Turkish recipes with U.S. equivilants???
Lived in Turkey 20 years ago in the village of Incirlik, near Adana. Loved the simple Turkish foods like Tava, Lamucan, and OH! the ekmek and pita breads I’d buy fresh from the oven. I dream about that stuff!

Learned how to cook some of it but was using Turkish ingrediants of course. Can’t find Salca in the States.

Can anyone help me out?

Sorry, don’t have the Turkish symbols for my keyboard so some of the C don’t have the the proper shape..

A: Oh well, I’m from Adana!

You know making salça is not that difficult. You can make it yourself. Buy some red peppers (as much as you want, but you should use lots of red peppers to make little salca) Wash them and take the green part out and cut them in half. Clean the seeds. Wash them again, put them in a cloth bag and boil them in salty water for a few minutes. After you take them out spread them on a tray to cool a bit. After they cool off, mince them a few times (you can do it in a blender I think, but again if you want to make a lot of salca you should use a bigger machine). After you mince them a few times, they’ll become juicy. Put the juicy stuff on a tray and leave it to sundry. Sprinkle some salt on it. The next day, you should have it minced again if you have some unminced parts in the mixture.

You should leave the juicy stuff to sundry untill it’s dry enough and until what you have looks like a paste. It usually takes a week, but during the wek you should stir the paste with a spoon from time to time and add salt if needed.

I think 20 kg of red peppers will make around 2-3 kilos of salca which is enough for a year or so. But I’m not sure.

Note; you can make salça with tomatoes too, but in Adana people mostly use pepper salça because it gives a better taste and reddens the food better. Tomato salça gives a lighter taste. My mom sometimes mixes pepper salça and tomatoe salça, but usually prefers only pepper salça.

Q: thai recipes?
hi,
i would like to know some thai recipes like eggplat kraprow thai basil curry..preferably curry recipes and preferably vegetarian dishes.thanks.

A: Thai Vegetarian Green Curry

gredients

1 cup firm tofu, cut into 1/2 in squares
1-2 tablespoons green curry paste
1 1/2 cups coconut milk
1 green bell pepper, cut into thin strips
1/4 cup green peas, fresh or frozen
1/2 cup bamboo shoots
1 medium carrot, cut diagonally
3-4 small green squash, sliced
2 tablespoons dark sweet soy sauce
1 cup fresh bean sprouts

Method

Marinate tofu in sweet soy sauce for 20 minutes, drain. Heat 1 tablespoon vegetable oil in a medium saucepan, fry curry paste for 1 minute. Add 1/4 cup of coconut milk, tofu and all the vegetables except the peas & bean sprouts. Simmer for 5 mins.

Add remaining coconut milk, bring to boil, reduce heat and simmer until vegetables are nearly tender. Add peas and bean shoots. Cook for 5 to 10 mins. Serve with jasmine rice. Garnish with chopped shallots.

These are at the site below

Thai vegetarian coconut soup with galanga and squash
Betel Leaf Salad with Shredded Carrot
Thai stir fried vegetables, “Pad phak ruam mit”
Thai Vegetarian Curry, “Kaeng Phak”
Vegetarian Thai stir-fried squash and mushrooms, “Phak thong phat het”
Thai vegetarian noodles
Thai vegetarian soup
Thai vegetarian peanut noodles
Son in law eggs, “Khai look koei”
Thai vegetarian green curry
Bananas in Sticky Rice, “Khao Tom Mad”
Stir-fried Misua Noodles, “Misua Mangsawirat”
Thai stir-fried pumpkin, Pad Phuk Tong
Northeastern Thai Style Oyster Mushroom Curry
Vegetables with tofu dip, “Pak namjim tofu”

Q: Thai Recipes?
I want a recipe not to hot, with chicken being the meat. BY not hot i mean a spice which a 9 yr old could handle

A: Thai Coconut Chicken

1 tablespoon curry powder
4 boneless, skinless chicken breast halves, cut into 1-inch cubes
1/2 tablespoon peanut oil
2 cups sliced asparagus, cut into 1-inch pieces on the diagonal
1 cup fresh snow peas
1 large carrot, shredded
4 green onions, sliced
1 (14-ounce) can light coconut milk
Hot cooked rice for accompaniment

In a medium size bowl, combine chicken and curry powder; toss to coat.
Heat oil in wok or large skillet over high heat. Stir-fry chicken until golden brown. Add asparagus, snow peas, carrots and green onions and cook for 3 minutes. Add the coconut milk and bring to a boil.
Serve over hot, cooked rice.

Makes 4 servings.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Thai Bbq Chicken
Yield: 4 Servings

2 lb Chicken breasts and thighs,
-on the
=== MARINADE ===
2 Fresh lemon grass stalks
2 tb Chopped fresh ginger
2 tb Chopped cilantro
1 1/2 c Light soy sauce
1 tb Sugar
1 ts Freshly-ground black pepper
2 tb Red curry paste
=== SWEET AND SPICY SAUCE
-===
1 tb Finely-chopped chiles
1/2 c White vinegar
1 ts Salt
2 tb Sugar
1 ts Finely-chopped very fresh
-garlic

Remove the grassy tops of the lemon grass, leaving stalks about 6 inches long, and cut off any hard root section. Using the blunt edge of a large knife or cleaver, bruise each stalk all over, then chop. Combine marinade ingredients in blender, process until smooth and pour into a nonreactive bowl.Add chicken, turning to coat all over. Cover and refrigerate at least 4 hours or overnight.

Meanwhile, combine the sauce ingredients in a small saucepan and bring to a boil while stirring. Reduce heat and simmer 2 to 3 minutes, or until thickened slightly, then remove from heat.
Prepare grill or preheat broiler. Remove chicken from marinade, and grill or broil breasts and thighs until golden brown on all sides over high heat,starting chicken skin-side down first. Then move chicken to a medium-hot part of the grill or broiler until cooked through, 20 to 30 minutes total. Serve with the Sweet and Spicy Sauce.
This recipe yields 4 to 6 servings.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Thai Fried Rice

4 c cooked Rice
1/2 lb chicken, boned and diced
1 T Oil
1 large sweet Onion
2 Eggs
2 T soy sauce
2 T sweet soy sauce
Green Onions
Cucumbers
Lime Wedged
1 medium Tomato
1 clove Garlic
1 T fish sauce

Method: Dice chicken and marinate slightly while preparing rest of ingredients. Slice onion (not in rings but the opposite way into bigger chunks.) Dice tomato, chop garlic. Heat skillet or wok using oil. Add chicken, onion, chopped garlic and tomato. Stir in rice. Pour in soy sauces and fish sauce. Stir eggs slightly in bowl, then add to chicken mixture. Stir to cook eggs.
To Serve: Serve with slices of green onion, cucumber and lime wedges.
Comment: YOU CAN SUBSTITUTE SALT FOR FISH SAUCE AND MOLASSES FOR SOY SAUCE BUT IT’S MUCH BETTER WITH THE ORIGINAL. THESE TWO ITEMS CAN BE FOUND IN AN ORIENTAL STORE.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Thai Tapioca Pudding

* 1/2 cup tapioca pearls (Look for “Sagou” or “Manioc” at your local Asian Food Store – it will most likely be imported from Thailand)
* 2 ripe mangos (mangos are ripe when fragrant, and you can easily indent them with your thumb) OR, if you cannot find fresh mangos, use 1 can of mango pieces
* 2 1/2 cups water
* 3 Tbsp. brown sugar
* 1/4 tsp. salt
* 1 can good-quality coconut milk
* fresh tropical fruit of your choice cut up into bite-size pieces (e.g. mango, papaya, banana, kiwi, starfruit, etc…).

Measure out 1/2 cup tapioca pearls and place in a cooking pot.

Measure 1/2 cup tapioca pearls. Place in a cooking pot.
Cook the Tapioca.
Cook tapioca until the pearls turn translucent.
Cut the mango for the mango nectar.
Make a slice on the other side of the stone.
Cut the mango into small cubes.
Add water and sugar to the mango in the blender.
Cut More Tropical Fruit for the Pudding.
To serve, scoop cooled tapioca into serving bowls and decorate with fruit.
Serve with a small pitcher of coconut milk and more of the mango nectar.

Q: Any good substitutions for fish sauce in Pad Thai recipes?
I am deathly allergic to fish and cannot have any trace of fish in my food. I love Pad Thai(got it made specially for me at a restaurant once)but I can’t find a recipe that doesn’t call for fish sauce. Suggestions?

A: Light soy sauce! That’s the Buddhist substitution. I’ve sourced a good vegetarian recipe which matches my memory of light soy. You can FIX their recipe by adding whatever your omnivorous heart desires.

Just out of curiosity, have you ever use Worcestershire sauce? It’s the English version of Asian fish sauces. I have a funny feeling that the fermentation process, might make it and other fish sauces safe for you! But for goodness sake don’t try either based on my comment. Stick with light soya.

Q: Where are some good thai food recipes?
I am looking to start cooking more thai food, but all of the recipes I have found online are ok, but not really good.
I was wondering if anyone knew of a place or book to get good thai food recipes from. I would almost prefer a good thai recipe book if anyone knew of one. Thanks

A: This is a good starter

http://www.thaikitchen.com/recipes.html

Q: What are some good Thai recipes?
What are some good recipes for Thai food? I’ve never tried it before but I would like to and I don’t have any Thai restaurants near me. Can anyone recommend something?

A: Easy & Delicious Thai Red Curry Chicken

This easy Thai Red Curry is fragrant and sumptuous, and can be made anywhere from mild to red-hot, depending on how much spice you prefer. It’s a healthy and hearty curry dish that will awaken your senses and boost your mood. Note that in Thailand this curry would be simmered in a wok over a stovetop, but in this case I have adapted it to suit Western cooking methods so that it can be baked in an oven (easier for most North Americans). This means it can be put together and in the oven in under 20 minutes! ENJOY!
Prep Time: 20 minutes
Cook Time: 1 hour, 00 minutes

Ingredients:
1/2 medium chicken, cut into parts (remove as much of the skin as possible)
2-3 kaffir lime leaves (purchased frozen at Asian stores), OR substitute 1 Tbsp. lime juice
1 cinnamon stick (OR substitute 1/2 tsp. cinnamon)
fresh basil and coriander/cilantro for garnish

RED CURRY SAUCE:
1 can coconut milk
2 shallots OR 1/2 cup purple onion, sliced
1 thumb-size piece galangal (or ginger)
3 cloves garlic
1 Tbsp. tomato ketchup, OR tomato paste + 1/2 tsp. sugar
3 Tbsp. fish sauce
1 Tbsp. chili powder
1 Tbsp. ground cumin
1 Tbsp. ground coriander
2 heaping tsp. brown sugar
2 tsp. shrimp paste (available by the jar at Asian stores)
1-2 fresh red chilies, minced, OR 1/2 to 3/4 tsp. cayenne pepper, OR 1/2 to 1 tsp. crushed dried chili
VEGETABLES:
1 red bell pepper, chopped
2-3 tomatoes, sliced into wedges
optional: 1-2 cups chopped eggplant (leave skin on), OR 4-5 Thai eggplants

Preparation:
Preheat oven to 350 degrees.
Place chicken pieces in a fairly large casserole dish.
Place all curry sauce ingredients in a food processor or blender. Process well.
Pour the curry sauce over the chicken. Stir well, so that each of the chicken pieces is covered with sauce.
Add the kaffir lime leaves and cinnamon, mixing these into the sauce.
Cover and bake 45 minutes at 350 degrees.
Remove dish from the oven. Add the vegetables and stir them into the sauce. Return the curry to the oven for 15-20 minutes, or until chicken is well cooked.
Do a taste test. If the sauce isn’t salty enough, add more fish sauce (1 Tbsp. at a time). If it’s too sour, add a little more brown sugar. If too spicy, add more coconut milk. If not spicy enough: add a few fresh-cut chilies or dried chili flakes/cayenne pepper.
Dish the curry into a large serving bowl. Sprinkle generously with fresh basil and coriander/cilantrol, and serve with plenty of Thai jasmine-scented rice. ENJOY!

///////////////////////////////////////////////////////////////////////////

Try this site for lots of Thai recipes:

http://templeofthai.com/recipes/

Q: Where can I find good thai cooking recipes?
I’m looking for a good recipe for pad thai curry. Anyone have one?

A: The best place that I have ever found for Thai food is: templeofthai.com. This is a very good site for many Thai recipies. All of them are authentic. I think you will be pleased if you try this site. Enjoy!!

Q: Any sites for good Thai recipes?
Specifically looking for fresh/cold rolls and green curry

A: umm google?ask jeeves?idk

Q: what type of beef is used in thai recipes like pad thai or pad see ew?
can you buy the meat used in thai restaurants at any grocery store or is it best to get it at an international market type place?

A: It’s most likely skirt steak or flank steak. Flank Steak is the perfect size for many menu items and is an easy cut too inventory. Limited fabrication or trimming time is required, which translates into reduced labor cost for operators. You can buy this cut very easily in any grocery store.

Q: What are some great recipes for Thai food?
I really like Thai food, especially Spicy Peanut pad Thai, and sweet chili noodle mixture stuff. You can tell by my limited knowledge that I just go out and eat the stuff. Can anyone tell me some good recipes???

A: The food network’s website has plenty of recipies for Thai food. One of my favorities is Alton Brown’s pad thai. Just type in thai food or pad thai into the website’s search engine.

There used to be a great show on some cable channel called Thai Food Tonight, which is now off the air, but the website is still up where you can browse recipies and learn about ingredients.

Be warned, though, because a lot of the exotic ingredients used in Thai food are hard to find in the regular grocery store. I you live in a city, asian specialty food stores will have people working there to recommend ingredients. If you don’t have access to a store like that, a lot of times natural food stores have a good selection of asian products.

Depending on how serious you are, you could order hard to find ingredients from online grocers. And I’ve also found that most of the Thai cookbooks in bookstores are really good. There’s a lot of seafood in Thai cooking, but you could always substitute chicken in any recipe.

Q: Any thai recipes that I can make at home?

A: theres alot of Thai recipes at this site http://www.easy-thaifood.com/

Q: recipes for thai basil
hello. i have a bunch of thai basil in my herb garden. any suggestions or recipes for it? thanks in advance!
forgot to add this. would it be good in curries?

A: I use it just like regular basil. It has a unique flavor, but that’s a good thing!

Q: Any suggestions on recipes using sweet thai noodle sauce (Maesri brand)?
I love thai food and so when I went shopping at the oriental store, I picked up some cans of some thai sauces. One of the cans I bought is the Maesri brand of sweet thai noodle sauce. I’m just wondering if someone here has used the brand before and has suggestions on some good thai recipes using it. Thanks.

A: Bring a large pot of water to a near-boil. Remove from heat and add 16 oz. (454 g.) dried Thai rice noodles , pressing them down into the warm water.
# Allow noodles to soak while you start preparing the other ingredients. As soon as they are soft enough to eat, but still firm and chewy (firmer than al dente), drain them. Rinse with cold water.

With rice noodles, it’s better to under-soak than to over-soak them.

Place a wok or large frying pan over medium-high heat. Add 2 Tbsp. of sweet thai noodle sauce , plus 12-16 shrimp. Stir-fry 1-2 minutes, adding 4 Tbsp. chicken stock,when your wok/frying pan becomes dry. Shrimp should be nicely cooked, pink and plump.

Add the noodles and the remaining sauce. Continue turning the noodles until sauce is well distributed.

U might need 2 cans.

Q: what are some delicious and easy pad thai recipes?
i’m 16 and what to try cooking something new besides the basics like pasta and tacos. i’m a pretty experienced chef in the kitchen but not a master chef. lol

A: 1 (12 ounce) package rice noodles
2 tablespoons butter
1 pound boneless, skinless chicken breast halves, cut into bite-sized pieces
1/4 cup vegetable oil
4 eggs
1 tablespoon white wine vinegar
2 tablespoons fish sauce
3 tablespoons white sugar
1/8 tablespoon crushed red pepper
2 cups bean sprouts
1/4 cup crushed peanuts
3 green onions, chopped
1 lemon, cut into wedges

Soak rice noodles in cold water 30 to 50 minutes, or until soft. Drain, and set aside.
Heat butter in a wok or large heavy skillet. Saute chicken until browned. Remove, and set aside. Heat oil in wok over medium-high heat. Crack eggs into hot oil, and cook until firm. Stir in chicken, and cook for 5 minutes. Add softened noodles, and vinegar, fish sauce, sugar and red pepper. Adjust seasonings to taste. Mix while cooking, until noodles are tender. Add bean sprouts, and mix for 3 minutes.

Garnish with crushed peanuts, chopped green onions and wedge of lemon.

Q: Can thai basil be used in italian recipes?
Can thai basil be used in italian recipes?

More generally, can thai basil be used when recipes call for basil?
What type of basil are recipes asking for when the ingredients call for “basil”?

A: Thai basil compared to regular, generic basil sold at regular grocery stores has a very different taste! Sweet basil (like found in your regular grocery store) is usually used in traditional Italian recipes like Spaghetti, or pesto. Thai basil is used in Eastern style cooking alot more, so unless you’re cooking Thai or Vietnamese food, don’t use the Thai basil!

Hope this helps.

Q: Anyone have any good recipes for Thai Chicken Curry with artichokes in it?
My local Thai restaurant makes a wonderful red curry chicken with artichokes that is fragrant and delicious and unbelivable. How can I make something similar at home?

A: Ingredients
2 tablespoons corn oil
1 tablespoon Thai red curry paste
12 ounces skinless boneless chicken breast halves, cut crosswise into 1/2-inch-wide strips
4 ounces green beans, cut into 1-inch lengths
3 baby artichokes, cut into 1-inch pieces
3 cups canned low-salt chicken broth
3 cups canned unsweetened coconut milk
1 tablespoon fish sauce (nam pla)
1/4 cup chopped fresh basil

Preparation
Heat oil in heavy large saucepan over medium heat. Add curry paste; stir until fragrant, about 1 minute. Add chicken; stir 2 minutes. Add green beans and artichoke; stir 1 minute. Add broth, coconut milk and fish sauce; bring to boil. Reduce heat; simmer until vegetables are tender, about 12 minutes. Season with salt and pepper. Stir in basil and serve.

Q: Do you know any syrian recipes with Laban?
Can you please give me all the recipes with Laban please!!!!!!!!

A: KIBBEE BI LABAN

1 c. cooked rice
1 qt. prepared Laban
1 c. water
1 egg, beaten
28 sm. kibbee balls or kebab
1 clove garlic
1 tsp. salt
1 tsp. dried crushed mint

Blend cooked rice with Laban, water, and beaten egg. Blend well. Bring to boil. Simmer on low heat and add kibbee balls. Stir constantly for about 20 minutes until cooked. Add garlic crushed with salt and dried mint to finish off.
To make kebab take a pinch of kibbee mixture in left hand with right index finger shape into hollow egg shaped meatball. Close carefully so as not to collapse.

OR

LABAN OUMMO (YOGURT) SHAKRIEH

2 1/2 lb. lamb meat, cut into 1 1/2 to 2 oz.
1 1/2 lb. sm. onions, peeled and cut wing shape pieces
2 qt. yogurt
1 egg, slightly beaten
2 2/3 c. water
2 tbsp. dry mint
4 cloves garlic, crushed
3 tbsp. butter

Place meat cubes in saucepan with enough water to cover, bring to a boil. Skim off foam, then turn heat to medium, cover with lid. Cook for 30-40 minutes. Add onions, continue to cook until meat is tender.

LABAN SAUCE:

In a saucepan, place beaten egg Laban (yogurt) and water, mix well. Stir constantly in one direction over medium heat until Laban comes to boil. Pour this mixture over the meat and broth.
In small saucepan, saute mint, garlic and butter. Pour over the meat and yogurt mixture. Serve hot over cooked rice

OR

LAMB CHUNKS IN LABAN LABAN OMOO

1 1/2 lb. lamb chunks
3 med. onions, chopped
1 qt. Laban
1 egg
1/2 c. rice, boiled until tender
1 tbsp. salt
1 tsp. allspice
2 tbsp. butter

Fry lamb chunks with seasoning in butter. Beat egg well and add to Laban in saucepan. Stir well and simmer 10 minutes. Add rice. Simmer 10 minutes. Add lamb chunks and simmer on low heat for 20 minutes. Serve with rice.

OR

CUCUMBER YOGURT SALAD (KHIYAR BI
LABAN)

2 garlic cloves
1 tsp. salt
2 c. plain yogurt
4 med. cucumbers, peeled and sliced
1 tsp. crushed dried leaf mint

Place garlic and salt in a mortar and crush. Add 1 tablespoon yogurt to garlic mixture and blend. Place remaining yogurt in a large bowl. Stir in garlic mixture. Add cucumbers. Mix well. Garnish with mint.

OR

SHORBAH-IB-LABAN

6-7 lg. lamb or beef steaks
4 lg. onions, sliced
2 qt. yogurt
1 tbsp. cornstarch
1 egg (optional)
1 stick butter
Salt and pepper to taste

In pan, melt butter. Add the steaks and sliced onions. Add seasoning. Brown in oven. On top of stove, pour 1 1/2 to 2 quarts of yogurt. Mix egg well and add to yogurt.
In bowl of water, mix the cornstarch and add to yogurt. Cook over low heat and keep stirring. Add a pinch of salt. Stir until it boils and thickens. When meat and onions are cooked in the oven, add the yogurt. Cook for about 10 minutes in the oven. Serve with rice. Serves 10 people.

JM

Q: syrian/ lebanese recipes with chicken?
Does anyone have a middle eastern chicken recipe they’d like to share? Preferably something with on hand ingredients that are in most every kitchen?I’d like to try and make something different for my husband tonight! thank you!!

A: Lebanese Chicken Recipe

Ingredients:
3/4 cup lemon juice
8 lg. garlic cloves, minced
2 T. fresh thyme, minced or 2 t. dried thyme
1 T. paprika
1 1/2 t. ground Cumin
3/4 t.cayenne pepper
2 chickens (3 lbs. ea.)Split lengthwise, backbones removed and discarded
Lemon wedges to garnish

Directions:
Whisk lemon juice, minced garlic, thyme, paprika, cumin, and cayenne pepper in a small bowl. Place chicken in 13×9x2-inch glass baking dish. Pour marinade over;turn chicken to coat. Cover and refrigerate at least 6 hours or overnight, turning ocassionally.
Preheat oven to 425*F. Transfer chicken and marinade to large roasting pan. Season chicken with salt and pepper. Bake until chicken is golden brown and cooked through, basting ocassionally with pan juices, about 50 min. Transfer chicken to plates. Garnish with lemon wedges. Pass pan juices separately.

Q: where do i find really good syrian recipes on what site?

A: http://members.aol.com/DonW1948/lebanon_category.html

http://www.recipeslive.com/ethnic-recipes/syrian-recipes/

Q: does anyone have any syrian and/or indian recipes?
i am part syrian and love to cook…does anyone have traditionl recipes.i have alread made messhi (i cant spell it) and that fried rice. my grandmother is 96 and cannot remember the recipes and my mother has no idea what was in them.also if anyone has any indian recepies too (especially IDLI.) AND RECIPES FOR BAVAKLA! share any other things with me about those two cusines in deserparte help!

A: For some authentic and traditional Indian recipe, check out the site

http://www.rice-n-curry.com/

Q: I’m looking for specific Syrian/Middle Eastern food recipes – both involve Chick Peas – read on…?
One recipe is wheat and chick peas. The other dish is lamb meat, chick peas, and rice in a casing (like a sausage casing). My grandmother is Syrian and made these dishes for me. We call them one thing – the first dish is buddoulgh and the second is sinmanet (spelling incorrect obviously). Do you know where I can find the recipes for these?

Thanks!

A: I think I know the second one you need.
Some will cook it with chicken, other will cook it with rice.
We call it Bukhari rice Or Roz bel hommus.
Al-Roaz Bel Hommos (Yellow Lentils Rice)

1-1/2 lb meat with bones
salt

SPICES USED WHOLE:
10 cardamom seeds
4 sticks cinnamon
3 cloves

1 tsp cumin
4 pieces chickory, if available
6 onions
1 cup corn oil
3 cups yellow lentils
6 cups rice

Boil meat, skimming fat from the surface as it appears. Add the spices and simmer the meat until almost cooked. Add salt. Remove meat and strain the meat stock to remove the whole spices. Slice the onions into rings and fry in oil until golden brown. Add the cooked meat and fry with the onions until slightly browned. Partially cook the yellow lentils. Add half the lentils to the onions and meat. Wash the rice thoroughly; add half the rice and put on top of the lentils and the meat. Add the remaining lentils as a second layer on top of the first layer of rice. Then add the last layer of rice. Simmer until the rice is cooked. Turn upside down on a serving dish. Serves 10 – 12 persons.

Q: Can someone give me an original Saudi Arabian/Syrian recipe that any native would know?
My boyfriend is from both places and I would like to suprise him with a great home cooked meal. I know it wouldn’t taste like home but i’d sure like to try!!

A: ARABIC BREAD CHIPS

Recipe By : Kitchen of Eastern Arabia/Debbie Marshall, Manvel, TX
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers & Dips

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 package Arab bread (pita bread)
seasonings* — to taste

1. Cut Arab bread into 8 equal wedges. Pull apart each wedges to make 2 pieces.

2. Arrange as many pieces as you can on cookie sheet. Sprinkle with
seasonings. Bake at 400F degrees for 5 minutes or until lightly toasted.

*Suggested seasonings–Seasoned salt, lemon pepper, Cajun seasoning, Baharat

Serving Ideas : These are great for dipping into Hommus!

NOTES : So easy to make. Keep bread in freezer; thaw only minutes before
making chips. These keep well in a zipper bag for days.
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MALFUF (Middle Eastern Cabbage Rolls)

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Ethnic Main Course–Beef

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 large head of cabbage
1 pound ground beef
1/2 cup onion — finely chopped
2 cloves garlic — minced
1 cup parsley — finely chopped
16 ounces canned tomatoes
1 teaspoon pepper
1 teaspoon seasoned salt
1 egg
1 cup regular or basmati rice — uncooked
1/4 cup oil
1 large can tomato juice (1-1 1/2 quarts)
4 tablespoons oil — extra
salt and pepper — to taste

Core cabbage sparingly and boil in a large pot of water over medium heat until leaves begin to come apart. Remove leaves as they soften and separate. When cool enough to handle, thin out center vein of each leave with a paring knife. Drain tomatoes, reserving liquid, and dice. Mix the ground beef with the, onions, garlic, parsley, tomatoes, seasoned salt, pepper, egg, rice and 1/4 cup oil. Spoon out mixture on each cabbage leaf, at the thicker edge, and roll, either tucking sides in once or like a cigar–roll snugly but with enough room for the rice to expand. Coarsely chop up the leftover cabbage and place in the bottom of a large pot or Dutch oven (This will prevent the cabbage rolls from scorching). Place cabbage rolls on top of chopped cabbage
Combine the reserved juice from the canned tomatoes with the large can of tomato juice, 4 tablespoons oil and salt and pepper. Pour over the cabbage rolls. The liquid should cover or nearly cover the rolls. Cook, covered,over medium heat for 1 hour; reduce heat to medium-low and cook for a further 30 minutes.
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NOTES : I was told that authentic Malfuf does not have tomatoes in the meat mixture. For the most part, Arabic food is not highly seasoned, so I have adjusted the seasoning to our taste

Q: good syrian tea recipes?
what are some good syrina tea recipes im trying to make a variety for a school project and is muggeli a good tea?

A: muggeli is not a tea

Q: Hi there, I’m looking for some simple Kurdish recipes, anyone able to help?
I want to cook something nice for my boyfriend, he’s kurdish from Syria so any Syrian recipes would do too, thanks.

A: How about falafel, hummus, etc?

Here are some recipes:

http://www.bbc.co.uk/food/recipes/database/foolprooffalafelwith_2086.shtml

http://www.bbc.co.uk/food/recipes/database/hummuswithtoastandch_70248.shtml

There’s also a delicious type of pizza served throughout Anatolia and Syria called “lahmacun”, see here:

http://www.mymerhaba.com/en/main/content.asp_Q_id_E_1834

For something a little bit more difficult to make, I recommend “icli kofte”, there’s a link here:

http://www.turkishcook.com/turkishfood-recipes/Meatballs_filled_with_spices_and_nuts_.shtml

You should also serve salad and perhaps some yogurt (good quality Greek yogurt would do) which you could flavour with mint and/or garlic.

Enjoy the meal!!

Q: Does Anybody have a recipe for Syrian Meat Pies?
I had some in Fall River, Mass. I’m not sure but I think they had yogurt in them. Thank you !

A: Notice the mention of Yogurt below!

“Syrian Meat Pie

INGREDIENTS:
1/2 quantity of Khoubiz dough recipe*
use your own pie dough recipe, frozen pie dough, philo dough or bread dough rolled extra thin like pizza. You could also use pita bread

1 tablespoon vegetable oil

1 pound of fresh, coarsely ground lamb may substitute beef or veal if you don’t like or have lamb

1 medium onion, chopped fine

1/3 cup pine nuts substitute chopped almonds, filberts or peanuts

1/2 teaspoon ground cinnamon

1/2 teaspoon ground allspice

1/2 teaspoon black pepper

salt to taste

1/2 cup chopped tomatoes

2 Tablespoons fresh lemon juice

extra vegetable oil

DIRECTIONS:
Prepare the Khoubiz dough. Set aside to rise 1 1/2 hours (this should become double in size)

Heat the vegetable oil in a heavy large skillet over medium high heat. Add the ground lamb and stir and cook until the meat is crumbly and it is no longer pink. Stir in the chopped onion and cook, stirring until the onion is soft , about 5 minutes. Stir in the pine nuts and all of the spices and seasonings. Stir and cook for one minute. Add the chopped tomatoes. Cover the skillet , reduce the heat to low and cook for 10-15 minutes until the tomato is soft. Remove from heat. Stir in the fresh lemon juice. The mixture should not be watery but it should be moist. Set aside to cool.

Punch down the dough and roll on a lightly floured pastry board till it is 1/4 inch thick. Cut 10 4 inch rounds. Continue to roll the trimmings into a ball, roll them out and cut into rounds also. Place the rounds on a cloth and cover with another cloth.

Take a round of dough and flute the edges with fingertips. Spread a heaping tablespoon of the meat/nut mixture and into the small pie shell you have formed. Place one inch apart on an oil baking sheet. Lightly brush the pies, including the meat and the crust with more oil.

Bake in a pre heated oven at 350 degrees 15 minutes or until the crust is golden.

Best way to eat: Serve hot out of the oven or warm with fresh lemon or plain yogurt. Not a yogurt fan? Use Mayonnaise, mustard or sweet-n-sour.”

Q: Anyone have a recipe for a yummy Syrian dessert?
I would like to bring a Syrian dessert to our pediatrician’s office (he is Syrian) to say thank you. Does anyone have a recipe that could travel well (something that obviously doesn’t have to be eaten straight out of the oven, etc.)? Thanks!

A: Syrian Walnut-Semolina Cake with Figs and Chocolate

This crumbly cake is Hanna’s riff on a baklava-like Syrian pastry made with semolina, honey and walnuts. The sweet dried figs, common in Middle Eastern cooking, are a natural addition, but the less traditional chocolate chips really make the cake stand out. Hanna tops the cake with homemade cardamom ice cream, but good vanilla ice cream would be delicious, too.
Syrian Walnut-Semolina Cake with Figs and Chocolate

* ACTIVE: 30 MIN * TOTAL TIME: 2 HRS * SERVINGS: 8 * Make-Ahead

Ingredients

1. All-purpose flour, for dusting
2. 1 1/2 cups walnut halves (6 ounces)
3. 1 cup semolina flour
4. 1 1/2 teaspoons baking powder
5. 1/2 teaspoon salt
6. 1 1/2 sticks (12 tablespoons) unsalted butter, softened
7. 1/2 cup honey
8. 1/4 cup sugar
9. 3 large eggs, at room temperature
10. 1/2 teaspoon pure vanilla extract
11. 1/3 cup dried black Mission figs, finely chopped
12. 1/3 cup semisweet or bittersweet chocolate chips
13. Vanilla ice cream, for serving

Directions

1. Preheat the oven to 350°. Butter a 9-inch round cake pan. Line the bottom of the pan with wax paper and butter the paper. Flour the pan, tapping out the excess.
2. Spread the walnut halves in a pie plate and toast them in the oven for 9 minutes, until fragrant. Let them cool completely.
3. In a food processor, process the walnuts with the semolina flour until finely ground. Add the baking powder and salt and process until incorporated.
4. In a large bowl, using a handheld electric mixer, beat the butter with the honey and sugar at medium speed until fluffy, about 3 minutes. Add the eggs one at a time, beating well between additions. Add the vanilla extract. At low speed, beat in the semolina flour mixture. Add the chopped figs and chocolate chips and beat at low speed until evenly distributed or fold them in with a spoon.
5. Scrape the batter into the prepared pan and bake the cake on the middle rack of the oven for 1 hour and 5 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely. Peel off the wax paper and invert the cake onto a large serving plate. Cut the cake into wedges and serve with the vanilla ice cream.

Make Ahead
The cake can be stored in an airtight container at room temperature for up to 3 days.
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Eish al-Saraya (Syrian Dessert)

15 slices bread
2 cups granulated sugar
1 1/2 cups water
2 tablespoons orange blossom and rose water

Cream:
2 small packages whipping cream

2 tablespoons cornstarch
1 tablespoon orange blossom water
1 cup chopped raw pistachio
1 tablespoon orange blossom jam

Place slices of bread in an oven tray and broil until both sides are lightly golden and place them in a big bowl. Put, in a medium saucepan, 3 tablespoons of sugar on high heat and stir constantly until it turns brown, then pour water and the remaining sugar. Stir to boil and dissolve, remove the sugar from the heat and add orange blossom and rose water. Stir then pour the syrup on the roasted bread and with a big spoon, mix the bread with syrup until it combines. Spread the bread in a big serving platter some 13-inches square and set it aside.

Place whipping cream and cornstarch in a saucepan on medium heat and stir constantly to boil and thicken, then remove from heat and add blossom water. Stir well and pour cream on the brown bread, and sprinkle all the face with chopped pistachio and garnish with red orange blossom jam (in the middle and 4 places around the edges with 1/2 teaspoon on each place or 1/2 a cherry).

Refrigerate before serving for at least 4 hours.
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Q: does anyone know how to make kebeh bil laban {the syrian way}? If you do please tell me the recipe!?
I need a recipe for kebeh bil Laban the Syrian way please!

A: Fried or Baked?

Q: HELP!! I need a saudi arabian/syrian recipe to cook for my boyfriend?
Any recipe that he would definetly be familiar with.

A: Title: Pilaf with sour cherries and lentils
Categories: Grains, Middle eastYield: 2 servings
2 c Basmati rice (*)
2 Onions, peeled
-(thinly sliced)
1/2 c Red lentils (*)
7 oz Sour cherries,
-or more (*)
2 c Chicken or meat
-broth (*)
4 T Butter, unsalted,
-or more
Turmeric, cumin, salt
In a 4-5 quart Dutch oven, melt most of the butter and slowly brown the onions. Add the cleaned lentils and fry a bit; then the same for the cleaned rice. Stir constantly, browning the rice without letting it stick. Add the cherries and about 2 1/4 cups liquid made up of cherry liquid, stock and water. Add about 1/4 – 1 t turmeric and about 1/4 t ground cumin if desired; add necessary salt (depending on the saltiness of your broth).
Bring to a boil, stir with a fork, cover tightly, and let cook over the very lowest heat for about 20 minutes. Fluff up the rice with a fork (never a spoon) and add the remaining butter to the bottom of the pot.
Raise the heat slightly for 5-10 mins to form a crust on the bottom (with the right technique, this should be possible without this step…). Serve, making sure to include a bit of crust in each serving.
NOTES:* Pilaf with sour cherries and lentils — This Pilaf with sour cherries and lentils is a Persian-style dish, although I cannot vouch for its authenticity. It is rich enough to eat for dinner by itself; as a side
dish, it might be good with a spiced grilled chicken or a lamb stew. * An excellent side dish is yoghurt, possibly flavored (like the Indian raita) with one or more of: fresh chopped herbs (parsley, coriander, mint), some salt, some spice (paprika, black pepper, black onion seed, or coriander seed), olive oil and lemon juice. Even better than yoghurt as a base is strained yoghurt, also called Lebany Spread or Lebanee, available commercially in New England from Columbo or Eunuch (look in Armenian/Arab/Greek stores).
* Basmati or Patna rice is a particularly flavorful and long-grained rice from India or Pakistan. Any Indian store and many “natural foods” stores carry it. It is well worth the premium price (about $1.10 a pound); often non-husked grains and occasionally pebbles mixed in. Then rinse in two changes of water and drain
thoroughly. If you cannot get Basmati, use a good-quality unconverted long-grain rice (Alma, Carolina, but NOT Uncle Ben’s!).
* Red lentils are about half the diameter of ordinary brown lentils. Do not substitute brown lentils, which will probably not cook fast enough. Red lentils are available in Indian, Middle Eastern and some “natural foods”stores. They often contain largish pebbles, so inspect them carefully. Rinse to get rid of dust, and drain. Red lentils are also very good by themselves, simply boiled with a few spices and served with butter.
* Sour cherries (in the Middle East, Arabic Wishna) are available fresh for about one week a year. Most sour cherries go into cherry syrups, pies and preserves. Canned sour cherries are quite good. You will usually find them in the home pie-making section of your market, near the canned blueberries and baker’s supplies, or with the canned fruits. There are occasional stones. (That is, pits, not rocks!) Middle Eastern stores will often have sour cherry preserves, which are too sweet for this recipe.
* Almost any stock or broth will work in this recipe. Chicken or lamb is most appropriate, in the latter case, used rather dilute. This is one of the few recipes where you can actually get away with canned chicken broth, but watch the salt. Difficulty: easy to moderate. Time: 30-40 minutes.
Precision: approximate measurement OK.
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Kapsa, a preparation of Chicken & Rice, is indeed one of the favorite Saudi Arabian recipes. Lots of ingredients are needed to prepare this dish. However, these are easily available in the local market. The ingredients that should be in stock while making Kapsa are mentioned below:

* White Basmati Rice
* Water
* Tomato
* Chopped onion
* Cardomon ground
* Cinnamon stick
* Tomato paste
* Olive oil
* Raisins
* Chicken
* Salt
* Dried black lemon
* Powdered garlic
* Baharat spice ground

While preparing the Saudi Arabian recipe, Kapsa, a particular method is adopted. The main ingredients of this recipe are rice and chicken and anyone fond of non-vegetarian items should definitely try it out at home. The procedure is quite long but not much difficult.

While making Kapsa, it should be kept in mind that the boiling of chicken should be perfect. Basmati rice is usually dry in nature so, extra broth can be added to make it cooked. The specialty of this dish is that rice and chicken are not mixed together.

First, the rice is poured into a dish and then the chicken is placed in the middle. The cooked chicken is generally placed on the top of the prepared rice. This is how the dish of Kapsa is served to the people.

Q: Can someone give me a good syrian/saudi arabian recipe?
A recipe that any native syrian/saudi will recognize

A: the national dish of syria is called Kibbeh (pronouced kibbay)
it is also a popular dish in Lebanon

there are many variations on it but they all involve bulgur wheat, oinion and ground meat (usually lamb if you want them to be authentic)

here is one recipe for it…

http://www.inmamaskitchen.com/RECIPES/RECIPES/meats/kibbe.html

kibbeh is an essential dish to the syrians they eat is often and there are many variations on it so its not like having the same dish all the time. some times its served raw, sometimes it is cooked, sometimes its suffed with pinenuts. sometimes there are sauces or spices or both sometimes its plain with no seasoning asside from the three essential ingreadients of bulger wheat, meat and onion.

its kind of like a middle eastern meatloaf only they are the size of your fist instead of as large as a loaf and the meat to filling ratio is significantly less meaty. typically just enough meat to allow the onion and bulger to stick together. its more of a cereal dish with meat than a meat dish with cereal. meat is not eaten in large quantities in the middle east, like americans are used to.

the bulger can be found in most health food stores. raw, untoasted bulger is best, but if all you can find is the toasted kind, it will do.

you can probably find many recipes for kibbeh on the intranet if you do a search for it. allrecipes.com or epicurious.com might have them

Q: I am looking for the recipe of Mnazaleh ( a Syrian dish).?
Since long time I am looking for this recipe. Can somebody write it down for me?

A: I haven’t tried any of these but this site has a lot of recipes on it.

Q: How do I make a Syrian style Shawarma?
I love the ones they make at our local middle eastern restaurant, The Olive Tree, but they won’t give away their recipes. I don’t know what kind of spices or sauces they use, but they are really good!
I have everything you’d find in a normal kitchen or outside like a grill, stove, oven, microwave, and toaster oven. I don’t have like a deep fryer or something you’d find in a restaurant. I like Chicken Shawarmas in a pita wrap with just tahini sauce and hot sauce, and pickles. Anyway, what kind of chicken should I buy, what spices and sauces, how should I cook or make it to make it taste like a genuine Syrian style shawarma?

A: From what you describe, I regret to inform you that you don’t have the appliances to make shawarma. Shawarma is essentially strips of chicken or lamb meat, soaked in various spices and oil (each individual stand has its own recipe, there’s no standardized formula), and then wadded around a long metal pole. This pole is placed upright into what could best be described as vertical oven (heat is blasted against the wad of meat as the pole it is on is slowly rotated, much like roticary chicken. Using a long, serrated knife, long slices of meat are sliced off and placed into “pita bread” (though you haven’t had real shawarma until you’ve had it in the bread the Arabs use). Exactly what else you’d choose to put into the bread is up to you, some preffer shawarma with pickles, garlic sauce, tomatoes and the like while others preffer “Shawarma Ar’abia”, using only the meat and bread.

As I’ve already said, making shawarma isn’t something you can do unless you have the right equipment.

Q: Can you provide me recipes for preparing swiss chard?
Help! I grew an over abundance of swiss chard in my garden and am now sick of it…Any good recipes for swiss chard?

A: SWISS CHARD AND HERB TART
(Torta di Bietola ed Erbe)
Servings: Makes 8 appetizer or 4 first course servings.

Ingredients
1 pound Swiss chard, stems and ribs removed

1 1/2 tablespoons extra-virgin olive oil
1 garlic clove, minced
1 15-ounce container whole-milk ricotta cheese
1/2 cup freshly grated Parmesan cheese
2 large eggs
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon minced fresh thyme
1/4 teaspoon minced fresh oregano
1/8 teaspoon grated nutmeg

1 17.3-ounce package frozen puff pastry (2 sheets), thawed

Preparation
Cook chard in large pot of boiling salted water until just wilted, about 2 minutes. Drain. Squeeze out liquid. Chop chard.

Heat oil in heavy large skillet over medium heat. Add garlic; saut
 1 minute. Add chard; sauté until excess liquid evaporates, about 5 minutes. Transfer chard mixture to large bowl. Cool slightly. Mix in ricotta and next 7 ingredients.

Position rack in bottom third of oven; preheat to 375°F. Roll out 1 pastry sheet on lightly floured surface to 14-inch square. Transfer pastry to 9-inch-diameter tart pan with removable bottom. Trim edges, leaving 1-inch overhang. Fill pastry with chard mixture. Lightly brush pastry overhang with pastry brush dipped into water. Roll out second pastry sheet to 13-inch square. Using tart pan as guide, trim pastry square to 10-inch round. Drape over filling. Seal edges and fold in.

Bake until pastry is golden brown, about 45 minutes. Cool 10 minutes.

Remove pan sides from tart. Transfer to platter. Cut into wedges and serve.

SHCHAV – RUSSIAN SWISS CHARD SOUP
Makes 4-6 servings.

1 lb. cleaned Swiss chard
2 tbsp. butter
2 tbsp. flour
1 1/2 c. chicken broth (canned or freshly made)
1/2 c. milk or sour cream

First melt butter in a wide, heavy pan. Add chopped or thinly sliced stems and cook, covered, for 3-4 minutes. Stir in chopped leaves and cook for 3-4 minutes more.

Sprinkle with 2 tablespoons flour and stir until blended. Gradually blend in chicken broth and milk or sour cream.

Cook and stir until slightly thickened. If a smooth green soup is preferred, whirl mixture in a blender until it has the consistency desired.

Season to taste with salt and pepper.

PAN-ROASTED PORK CHOPS WITH CRANBERRIES AND RED SWISS CHARD
Servings: Makes 4 servings.

Ingredients
For Swiss chard
1/3 cup minced shallots (2 medium)
1 tablespoon minced garlic
2 tablespoons unsalted butter
1 lb Swiss chard, stems and center ribs cut out and chopped together, leaves coarsely chopped separately

For pork chops
4 (1 1/4-inch-thick) rib pork chops
1 1/2 tablespoons extra-virgin olive oil

For sauce
1/3 cup minced shallots (2 medium)
1/2 cup dry red wine
1 cup fresh or thawed frozen cranberries (4 1/2 oz)
3/4 cup chicken stock or broth
3 tablespoons packed light brown sugar
1 1/2 teaspoons chopped fresh thyme or 1/2 teaspoon dried, crumbled
2 tablespoons unsalted butter
Preparation
Preheat oven to 400°F.

Prepare Swiss chard:
Cook shallots and garlic in butter in an ovenproof 12-inch heavy skillet over moderate heat, stirring, until golden, about 5 minutes. Add chard stems and center ribs and cook, covered, stirring occasionally, until crisp-tender, 3 to 4 minutes. Add leaves and cook, uncovered, stirring occasionally, until tender, 6 to 7 minutes. Season with salt and pepper, then transfer chard to a heavy saucepan and wipe out skillet.

Cook pork chops:
Pat chops dry and season with salt and pepper. Heat oil in skillet over moderately high heat until hot but not smoking, then brown chops, about 3 minutes per side.

Transfer skillet to oven and roast until an instant-read thermometer inserted horizontally 2 inches into meat registers 155°F, 7 to 9 minutes. Transfer chops with tongs to a platter, leaving fat in skillet, and cover chops loosely with foil to keep warm.

Make sauce:
Sauté shallots in fat remaining in skillet over moderately high heat, stirring, until golden, about 5 minutes. Add wine and deglaze by boiling over high heat, scraping up brown bits, until reduced by half. Add cranberries and stock and simmer, stirring occasionally, until cranberries begin to burst, about 2 minutes. Stir in brown sugar and thyme and simmer, stirring, until berries are collapsed, about 3 minutes. Remove from heat and stir in butter until incorporated, then season with salt and pepper.

Assemble dish:
While sauce is cooking, reheat chard over moderate heat, stirring. Divide among 4 plates and top with chops, then spoon sauce over.

hope these help. good luck and enjoy.

Q: Any good swiss roll recipes.And plain sponge please.?
I want a light a fluffy sponge recipe and a swiss roll that won’t crack when I roll it.

A: Ingredients
4 size 2 eggs, at room temperature
100g/4oz caster sugar
100g/4oz self-raising flour
For the filling:
approx. 4 tbsp strawberry or raspberry jam

Method
1. Preheat the oven to 220C/425F/Gas 7. Grease and line a 33×23cm/13×9in Swiss roll tin with greased greaseproof paper.
2. Whisk the eggs and sugar together in a large bowl until the mixture is light and frothy and the whisk leaves a trail when lifted out. Sift the flour into the mixture, carefully folding at the same time. Turn the mixture into the prepared tin and give it a gentle shake so that the mixture finds it’s own level, making sure it spreads evenly into the corners.
3. Bake in the preheated oven for about 10 minutes or until the sponge is a golden brown and begins to shrink from the edges of the tin.
4. While the cake is cooking, place a piece of non-stick baking paper a little bigger than the size of the tin on to a work surface and sprinkle it with caster sugar.
5. Invert the cake on to the sugared paper. Quickly loosen the paper on the bottom of the cake and peel it off. Trim the edges of the sponge with a sharp knife and make a score mark 2.5cm/1in in from one shorter edge, being careful not to cut right through.
6. Leave to cool slightly, then spread with jam. If the cake is too hot the jam will soak straight into the sponge. Roll up the cake firmly from the cut end.

Q: I need [good] recipes using White Swiss chocolate?
My dad recently got back from Europe & brought back a lot of white Swiss chocolate. I would like to bake something & use the chocolate. I can’t really find any good recipes online. Anyone know of any? Thanks
Oh and easy-ish. I’m not the best cook / baker in the world.
Thanks

A: A Christmas favorite.

White Chocolate Fudge With Pecans

Ingredients:
1 1/2 cups granulated sugar
4 tablespoons butter
dash salt
1 jar (7 ounces) marshmallow creme
2/3 cup evaporated milk
1 cup chopped pecans
3 cups white chocolate chips or white chocolate baking chunks, about 18 ounces
1 1/2 teaspoons vanilla extract
1/4 teaspoon almond extract

Preparation:
Butter an 8-inch baking dish. Line the baking dish with plastic wrap; set aside. In a medium saucepan, combine the granulated sugar, butter, salt, marshmallow, and milk. Put the saucepan over medium heat and cook, stirring, until the mixture comes to a full boil. Continue boiling over medium heat, stirring constantly, for 5 minutes. Remove from heat and stir in the white chocolate chips. Place the pan over low heat and stir constantly until the chips are melted and the mixture is smooth. Remove from heat and stir in the chopped pecans and flavorings. Pour into the prepared pan and let cool to room temperature. Cover with plastic wrap and refrigerate for about 1 hour. Loosen the sides and invert onto a platter or cutting board. Peel away the plastic wrap and cut fudge into small squares.
Makes about 2 1/2 pounds.

Enjoy!!!

Q: Super quick and easy swiss cheese recipes?
I cook for 1 and want to make something super easy, I have a brick of the low-quality swiss cheese you find for $2. Any ideas that take minimal preparation?

A: Take whatever kind of sandwich bread you have (french bread, sliced bread, hamburger bun, even hot dog buns work) and put a slice of cheese on one half, and some ham or turkey on the other.
If you have one of those toaster ovens that’s like a mini-oven, put it in there for a few minutes, until the cheese melts.
If you don’t, just stick it in the oven until the cheese melts.
Take it out and put a little bit of honey mustard on it.

I make this on nights when I don’t have a lot of time to cook & my parents won’t be home until late.
SOOOO good

Q: What are some good, (somewhat healthy) Scottish, Chinese, UK, or Swiss recipes?
for international day.
im eurasian native american

umm i was thinking oatcakes
do you know a recipe with no butter or sugar or shortening??
thank you sooomuch
!!!!

A: Traditional Scottish Recipes- Herring in Oatmeal

Combining two items which formed a staple of Scottish diet over many centuries, herring coated in oatmeal is a tasty, nourishing dish.

Ingredients:
Allow 2 herrings per person
Coarse oatmeal
Salt and pepper
Dripping or cooking oil

Method:
Depending on how your fishmonger supplies the herring, you may have to remove the bones yourself – cut along the underside of the herring, lay it on a table, cut side down and hit across the backbone in a few places with a rolling pin or your hand. Remove the backbone and as many of the smaller bones as possible. Scrape the scales from the fish with a knife, remove heads and tails.
Sprinkle with salt and pepper and either toss them in a plastic bag with plenty of oatmeal or put the fish on a plate and coat them with oatmeal – you may have to press the oatmeal into the fish to ensure it is fully covered. Fry in meat dripping or cooking oil – put them in with the skin side upwards first. Fry until lightly brown, turn and cook the other side. It should take 5/7 minutes. Drain the fish on kitchen paper (paper towels).
Modern books suggest serving with lemon and parsley – old Scots would not have known such refinements!
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Chinese Healthy Chicken Thigh with Tomatoes Recipe

* Chicken thigh (skinless and boneless) – 8 pieces
* Canned diced tomatoes – 1 can (15oz)
* Salt – 1/2 tsp
* Black pepper – 1/2 tsp
* Minced garlic – 1 clove
* Fresh parsley (chopped) – 1/2 cup
* Olive oil – 2 tbsp

Health Chicken Recipe Cooking Instructions

* Rub salt and pepper on chicken thighs
* Heat olive oil to medium high heat. Add in the chicken and cook 3 to 5 minutes on each side. Remove chicken thigh from the pan.
* In the pan, now add in garlic, tomatoes, and parsley. Let this cook for 3 minutes.
* Now add back in the chicken thighs and let it simmer for 5 to 6 minutes until chicken is cooked.
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Healthy British recipes Cockles and mussels hotpot Cockles and mussels have a high content of selenium, a cancer-fighting antioxidant, as well as iron and vitamin B12. Sage and a mixture of finely chopped vegetables add different flavours and extra nutrients to the simple sauce of tomatoes and wine.

Ingredients

750g (1lb 10oz) live cockles
750g (1lb 10oz) live mussels
150ml (¼ pint) white wine
1 tablespoon vegetable oil
1 onion, finely chopped
1 celery stick, finely chopped
½ red pepper, finely chopped
3 tablespoons finely chopped carrot
2 tablespoons finely chopped sage leaves
400g (14oz) canned chopped tomatoes
Salt and black pepper
2 tablespoons roughly chopped parsley

Preparation method
1. Wash the cockles and mussels in a few changes of cold water, scrubbing to remove any beards still attached to the shells. Discard any that are damaged, or opened ones that do not close when tapped. Place the remaining shellfish in a large plastic bowl, cover with cold water and set aside to soak for 1 hour.
2. Drain the shellfish thoroughly and place in a stockpot or large saucepan. Add the wine, cover and cook over a high heat for 2-3 minutes until all the shells have opened.
3. Strain off the cooking liquid and reserve. Discard any shellfish that have not opened. Pick half the shellfish from the shells and leave those remaining in their shells.
4. Heat the vegetable oil in a saucepan, add the onion, celery, red pepper, carrot and sage and cook over a gentle heat until softened. Add the canned tomatoes and bring to the boil, stirring frequently. Cook for 3 minutes, then add the reserved cooking liquid from the shellfish. Return to the boil and simmer for a further 3 minutes, stirring frequently.
5. Stir the cockles and mussels into the sauce and add salt and pepper to taste. Stir in the parsley and serve hot with herbed scones, pasta or rice.

VARIATION
Clams can be used instead of cockles.
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Heart Healthy Swiss Cranberry Muesli Recipes is modeled after the original Swiss wake-you-up…a combination of overnight soaked grains, nuts, dried fruit and yogurt. Make this recipe the night before and you’ll have breakfast ready when you are…even if you have to rush out the door.

There may be as many versions of muesli as there are breakfast cereals, but this one is a favorite and a very easy recipe.

INGREDIENTS

* 1/2 cup low-fat plain yogurt
* 1/2 cup unsweetened or fruit-juice-sweetened cranberry juice
* 6 tablespoons old-fashioned rolled oats, (not quick-cooking or steel-cut)
* 2 tablespoons dried cranberries
* 1 tablespoon unsalted sunflower seeds
* 1 tablespoon wheat germ
* 2 teaspoons honey
* 1/4 teaspoon vanilla extract
* 1/8 teaspoon salt

DIRECTIONS for Heart Healthy Swiss Cranberry Muesli Recipes

* Combine yogurt, juice, oats, cranberries, sunflower seeds, wheat germ, honey, vanilla and salt in a medium bowl.
* Cover and refrigerate for at least 8 hours and up to 1 day.

Serving: Makes 2 servings, about 2/3 cup each
ACTIVE TIME: 10 minutes
TOTAL TIME: 8 hours 10 minutes (includes chilling overnight)
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Q: please help if you know swiss recipes?
how do you make wurstwegge??

A: Looks like a type of meat filling in a pastry, most likely ground ham salad in pie crust or puff pastry.

Ham Salad:

1/2 lb low salt cooked ham
1/2 cup mayonaise
1/4 cup olives
1/4 cup chopped onion and celery
3 T sweet relish

Grind together or mix in food processor until blended. Take one sheet puff pastry and roll into a rectangle. Place filling in center and wrap pastry around it. Place in baking sheet seam side down. Brush with egg wash and bake until puffed and golden.

Q: Does anyone have some good vegetarian recipes that use swiss chard?
I’ve had some delivered in my organic veg box and dont know what to do with it!

A: Try this:

1 large bunch of fresh Swiss chard
1 small clove garlic, sliced
2 Tbsp olive oil
2 Tbsp water
Pinch of dried crushed red pepper
1 teaspoon butter
salt
Method

1 Rinse out the Swiss chard leaves thoroughly. Remove the toughest third of the stalk, discard or save for another recipe (such as this Swiss chard ribs with cream and pasta). Roughly chop the leaves into inch-wide strips.

2 Heat a saucepan on a medium heat setting, add olive oil, a few small slices of garlic and the crushed red pepper. Sauté for about a minute. Add the chopped Swiss chard leaves. Cover. Check after about 5 minutes. If it looks dry, add a couple tablespoons of water. Flip the leaves over in the pan, so that what was on the bottom, is now on the top. Cover again. Check for doneness after another 5 minutes (remove a piece and taste it). Add salt to taste, and a small amount of butter. Remove the swiss chard to a serving dish.

Q: Swiss Chard Recipes using a steamer or in a stir fry?
Hi, looking to see if anyone has any good recipes for this super veg :3

I have tried steaming with lemon juice and pepper but would like something new, thanks for looking

A: Oh YES. Here’s one of my favorites.
1/2 cup of slices and slithered scallions
1/8 cup of pine nuts
1 cup of sliced portabella mushrooms
2 small cut and pre-steamed and chopped blue(purple) potatoes
4 cups of green or rainbow chard
1/8 cup of precooked red beans
11/2 table spoons of grape-seed oil.
dash of sea salt and lemon pepper

Place oil in skillet at 350* and saute and stir chard, scallions, and mushrooms. When chard is half done( Half of leaves tender/ half hard) put in the blue potatoes and red beans pine nuts and seasoning and then resume stirring and sauteing until chard is tender. Eat.

Q: Does Anyone Know a Good Swiss Recipe?
I have to have a recipe from Switzerland before January and it can’t be some fancy-shmancy crap. I need it to be easy to handle, something that, on average, most people find okay at the least and is attractive looking. Hot or cold, it doesn’t matter though. Recommended sites that have good Swiss recipes would be appreciated. Thanks.

A: It depends on the region for the influence- Italian,
German, and French to name a few…

Fondue: This is probably the most famous swiss menu. Fondue is made out of melted cheese. It is eaten by dipping small pieces of bread or potatoes in the melted cheese.

The chocolate drink Ovomaltine (known in the USA as “Ovaltine”) originates in Switzerland and enjoys ongoing popularity, particularly with young people. Aside from being a beverage it is also used on top of a slice of buttered bread.

Q: what are some good sandwich recipes? and nothing fancy like swiss cheese and bacon bits beacause i don’t have
what are some good sandwich recipes? and nothing fancy like swiss cheese and bacon bits beacause i don’t have much to work with exept for the usual ingridients like mayo pikels wheat bread, ect. and nothing nasty either..

A: Sandwich Fillings.
Asparagus & Mayonnaise.
Banana, Mashed or Sliced.
Beef & Tomato.
Celery & Cheese.
Cheese & Ham. (mustard)
Cheese & Mustard Pickles.
Cheese & Vegemite. (finely sliced onion optional)
Chicken.
Corned Beef & Tomato Sauce.
Cucumber.
Egg.
Egg & Tomato.
Fish Paste.
Grated Carrot.
Ham.
Ham & Pineapple.
Honey.
Jams.
Lettuce.
Lettuce & Vegemite.
Marmalade.
Peanut Butter & Jam.
Pineapple & Cheese.
Sardines & Lemon Juice.
Tomato.
Vegemite.

Club sandwiches. 3 fillings between 4 slices of bread.
Pinwheels.
Lay an assortment of fillings across the bread and roll up.
For the Club Sandwiches and Pinwheels use bread that is sliced length ways.
Rolls. wrap Asparagus spears, Seafood sticks, Shredded chicken, etc in a slice of bread at the diagonal.

Q: Any recipes for a good Swiss-style fondue?
Can you use beer instead of wine?

A: I belive this is the best

800 g (1 3/4 lb.) grated cheese (Gruyиre, Jura or can be any)
400 to 500 ml (1 1/2 to 2 cups) white wine (dry Neuchвtel)
50 ml (3 tbsp.) kirsch
2-3 cloves garlic
2-3 rounded tbsp. cornstarch
Salt and pepper to taste

Preparation

Take a few cloves of garlic – crush one and rub it on the inside of the fondue pot. Cut the other cloves into two or three, removing the germ, and place them in the pot.
In a small bowl, dissolve the cornstarch in the kirsch;
pour all the ingredients into the fondue pot and slowly bring to the boil, stirring regularly with a wooden spatula.
Serve with bread (about 150 g or 1/3 lb. per person.) Dip the pieces of bread into the fondue pot and enjoy with friends!

Q: what are some good swiss recipes?

A: Baseler Leckerli (Swiss Spice Cookies) Recipe #105022
This recipe is posted in response to a request… it’s adapted from a recipe by Otto Eckstein, executive pastry chef at the Pan Pacific Hotel in San Francisco, CA.
4 1/2 cups flour
1 tablespoon cinnamon
1 1/2 teaspoons ground cloves
1 teaspoon ground cardamom
1/2 teaspoon nutmeg
1 teaspoon baking soda
1 cup honey
1/2 cup sugar
2 tablespoons water
1/2 cup unblanched slivered almonds
1/2 cup candied orange peel, chopped
1/2 grated lemon, zest of

60-72 cookies Change size or US/metric
Change to: cookies US Metric

1 hour 40 mins prep

Q: any recipes for traditional swiss steak?
i wanted to make swiss steak the only recipes i can find is something fancy. anybody have a tradition recipe? id appreciate it

A: Old Fashioned Swiss Steak

3 pounds boneless chuck steak, about 1 1/2 inches thick

salt and pepper

all purpose flour

2 onions, sliced ( I sometimes like carrots and mushrooms as well )

1 large can (28 ounces) tomatoes

Trim fat from steak; cut into 6 pieces. Season meat with salt and pepper and put on well-floured cutting board. Sprinkle more flour over steaks and pound with meat hammer to tenderize. Continue to turn, flour, and pound until 1 cup of flour is used. Heat a little oil in a heavy skillet. Brown onion in hot oil, remove, then brown steaks on both sides. Place onion on top of steak, add tomatoes then cover and bake at 350°. Remove steak and onions to hot serving platter.

Serve with gravy made by thickening skillet juices with a little flour blended with cold water to form a smooth paste. Serves 6.

Q: What is krimwell? Can I substitute it with shortening? Swiss roll recipe?
I am planning to make swiss roll and I found a recipe for its filling, it uses krimwell. Can someone tell me what it is? and if you have other nice recipes that I can try for its filling. Thanks

A: I don’t know what krimwell is but this is the recipe I used for a bake sale a couple of weeks ago
CHOCOLATE SWISS ROLL

CAKE:

3 eggs
1 c. granulated sugar
1/3 c. water
1 tsp. vanilla
3/4 c. all-purpose flour
1 tsp. baking powder
1/4 tsp. salt
1/4 c. cocoa

FILLING:

1/4 c. Crisco
1/4 c. butter
1/2 c. confectioners’ sugar
1/2 tsp. vanilla
About 4 tbsp. marshmallow fluff

Preheat oven to 375 degrees. Line jelly roll pan 15 1/2 x 10 1/2 x 1 inch with waxed paper or foil. Grease generously. Beat eggs in small bowl on high speed until thick, about 5 minutes. Pour into larger bowl. Add sugar gradually. Beat in water and vanilla on low. Add flour, cocoa, salt and baking powder gradually. Beat just until smooth. Pour into pan. Bake 12 to 15 minutes.
Immediately remove cake, invert onto towel that was sprinkled with powdered sugar. Remove foil. Trim stiff edges if needed. Roll cake up with towel. Cool on cake rack, 30 minutes or more. Unroll cake and spread with filling.

FILLING: Cream all ingredients, beginning with first 3 then add vanilla and marshmallow. Beat until smooth. Spread on chocolate Swiss roll, then roll up. Cake can be sprinkled with confectioners’ sugar.

Q: Do you have the recipes to make the white creamy for the swiss roll cake?

A: No. I don’t.

.

Q: Swedish Recipes??
Does anybody know of any recipes that are traditional in Sweden on Easter day?? And if anybody has some facts about what happens on Easter day in Sweden, that would be very helpful!! (I’m doing a report on it.)

A: Swedish easter.

On the Thursday (skärtorsdag) kids (and some adults) dress up as “påskkärringar” – easter witches. (You could say that it’s the Swedish Halloween, but less scary.) They go from house to house and get candy, fruit and money. Unfortunately the tradition is dying, probably because the American Halloween tradition has started to come to Sweden for the last couple of years.

The Friday (långfredag) used to be a quiet and boring day, but that has changed too.

On the Sunday morning the easter bunny (påskharen) leaves presents for the kids. That’s also a tradition that is dying.

We decorate our houses with yellow table cloths, some even change their window curtains into yellow or eatertheamed curtains. Figurines of chickens, hens, roosters, eggs and easter witches are put out. Those that doesn’t have allergies pick birch twigs and put them in water. The twigs are still bare from the winter, but once they get into the house and get water they start to show leaves. (mouse ears) The twigs are taken into the house days in advance so that the twigs have time to form the leaves. The twigs are decorated with feathers in many colours, painted eggs (or fake egg decorations) and easter witches.

Marzipan candy shaped as bunnies, eggs, chickens and so on are common, most of them dipped in chocolate. Chocolate shaped as bunnies and eggs are also common. There is also a candy called “påskägg” – easter eggs, but I don’t know how to describe them. I think they are mostly made from sugar, some sort of flavor and color. (I don’t like them, my grandmother on the other hand insists on buying them every year.)

The easter dinner is traditionally a buffet (smörgåsbord). The most important things are “inlaggdsill” – pickled herring and eggs. Often the eggs are cut in half and decorated with red caviar or shrimps and mayonnaise. If there is children in the household, or if there is an adult that is still a child at heart the eggs will be painted after they were cooked (if they are served with the shells still on). (Most often with water colors, I’ve eaten many eggs that was tainted from the watercolors since it rubs off on the egg as you peel it.) Since the easter focuses much on chickens and eggs, you will find omelets and chicken dishes too on the buffet. Another dish is “solöga” -sun eye, it’s made with a raw egg yolk in the middle then in circles around it you put chopped boiled eggs, chopped beetroot, chopped onion, capers and ansjovis (not to be confused with anchovies). The guests puts on the salt and pepper themselves after taste. Cold salads, the kinds with mayonnaise and cream.

There are also cheese, bread, butter of course. “Tunnbröd” is a thin crisp flat bread that is popular.

The cold dishes on the buffet are most often made up by several different kinds of pickled herrings, gravlax, and other dished made from fish and seafood. Next you have cold meat and paté, sliced ham and other kinds of meat that can be served cold, liver paté and “presssylta”. I can’t find a translation for “presssylta” right now, it’s different kinds of meat that is cooked, put in a tin to cool. The gelatin from the meat surrounds the meat. You cut slices of the meat and the gelatin to eat. The same kind of salted cooked ham that we eat on Christmas is also a common dish.

Warm dishes would be chicken, small sausages (prinskorv), omelet, prime ribs, and of course meatballs. The meatballs are mostly for the children and out of tradition, meatballs are common food and not so festive.

Not much happens on easter day, we have dinner with our family and that’s it.

Recipes:
I’ve seen all kinds of recipes for Swedish meatballs here on Yahoo and I most often don’t recognize them as Swedish meatballs at all. Swedish meatballs are simple and not spicy. They are made of grounded meat usually a blend between beef/veal and pork. If the meat has been frozen it needs an egg, otherwise people add the egg out of habit (I think). Bred crumbs from white bread or a boiled and mashed potato. Onions finely chopped, either raw or fried, then milk or broth and then salt and pepper, either black or white. Heat butter in a frying pan and fry them on the stove. The smaller the meatballs the “finer” they are considered to be.
In Sweden we do not serve the meatballs with a white sauce, at least not that any of the persons that I know have heard of. (Many of us works or have worked in restaurant kitchens and not even the finest or the odd restaurants would dream of serving white sauce.) The sauce is brown and nothing else. Lingonberry jam is most often served with the meatballs, depending on what is served with the meatballs. If it’s pasta then you are more likely to get ketchup.

____________________________________

Pickled herring:
(For 4 persons)

4 (about 420 gram or 14.8 ounces) fillets of salted herring. (Brined herring? I’m not sure of the translation.)
1 Red onion, sliced.
2 Carrots, sliced.
10 Whole Allspice Peppercorns

3,38 oz (1 decilitre) White vinegar 12%
6,76 oz (2 decilitres) Water
10,14 oz (3 decilitres) Granulated sugar

Wash the salted herring with cold water and then place it in cold water over night or for a day. (The amount of salt varies and you need to find what you think tastes the best. Shorter amount of time = more salt)

Cut the fish fillets into slices. (One slice should be small enough to be eaten as it is, or be eaten when cut in two.)

Mix white vinegar, water and sugar and boil it for 5 minutes. Wait for it to cool and then pour it over the herring, onions, carrots and allspice. Let it sit in the fridge for at least two days before eating it.

Other kinds of fish can be used, common whitefish works well too.

_____________________________________

Gravlax

2,20 pounds of bone free salmon filets
4 tablespoons sugar
3 tablespoons salt
1 teaspoon white peppercorns
3,5 ounces cut dill (with the stalk)

Crush the white peppercorns in a mortar. Mix the pepper with sugar and salt.

Spread half of the mix on a dish and spread half of the dill on top. Put the salmon with the skin side down on top of it all. Spread the rest of the mix over it and rubb it in with the remaining dill.

Put plastic wrap over it and putit in the fridge for at least two days. Turn the salmon a couple of times during that time.

Cut it into thin slices and serve.

Remember that there is a parasite that lives in some kinds of fish and that the salmon must have been frozen for at least 5 days before the preparation.

_______________________________

Hovmästarsås (sauce for the gravlax)

2-3 tablespoons Swedish mustard (Swedish mustard is mild and sweet.)
1-2 tablespoons sugar
1-2 tablespoons red wine vinegar
3,38 oz oil
2-3 tablespoons chopped dill
Salt
Black pepper

Mix mustard, sugar and red wine vinegar carefully add the oil. Season it with dill, salt and black pepper. Serve it cold.

This sauce works well with gravlax, but also other kinds of seafood and fish.

___________________________________

There is a little more information about the fish in my blog if you are interested (it also explains the difference between ansjovis and anchovies):

http://my-sweden.blogspot.com/2007/08/fish.html

If you ask the Swedes what the most traditional dish in Sweden is most of them will NOT tell you that it is meatballs. The most common and traditional food is the different kinds of pickled herring that is served on almost ever holiday or festive occasion. There is a lot of different kinds of pickled herrings, I’ve been to a buffet (smörgåsbord) that served 32 different kinds once. Some of the flavors that comes to mind right now are, red onion, tomato, lemon, mustard and garlic.

Edit
I almost forgot… one important thing (for those that drink alcohol) is “nubben” that goes with the pickled herring. “Nubben” is simply schnapps.
Coffee is served after the dinner, some serve it together with the dessert others eat the dessert first and then they have coffee. If the coffee is served after the dessert then it is often accompanied by a glass of cognac or liqueur.

Edit
I’ve been talking to my mother and she reminded me of the lamb. I totally forgot about it. Lamb is of course also served on the buffet either cold or warm. “Fårfiol” – “sheep fiddle” is the leg of a lamb that is salted (cured?) and done in the oven, the meat can be served both cold and warm.
My mother also pointed out that much of the food that you find on the easter buffet is the same as the food that you find on the Christmas buffet with a few exceptions.

Also, the Wednesday before easter is knows as “dymmelonsdag”. A “dymmel” is the part inside the church bell that moves back and forth making the sound. I couldn’t find a translation for the word. In the past the “dymmel” was coated with a cloth so that it would make less sound. The first days of the easter is about grief and it was thought unsuitable to make large happy sounds. We don’t know if it still is a tradition though.

Q: Where can I find Swedish recipes?
Does anyone know any Swedish recipes or where I can find some?

A: http://allrecipes.com/Search/Recipes.aspx?WithTerm=swedish&SortBy=Rating&Direction=Descending

Q: Does anyone have any good Swedish cookie recipes?
My boyfriend is Swedish and I wanted to impress his parents by making them traditional cookies for the holidays. Please help!

A: Swedish Dream Cookies
Makes about 48
1 1/2 cups sugar
2/3 cup butter, softened
2/3 cup shortening
1 teaspoon vanilla
2 1/3 cups all-purpose flour
1 teaspoon baking soda
1/3 cup coarsely chopped pecans
1/4 cup shredded coconut

Preheat oven to 375 F. In a large mixing bowl with an electric mixer, beat sugar, butter, shortening and vanilla until light and fluffy. Stir in flour and baking soda by hand. Mix in pecans and coconut. Roll cookie dough into 1-inch balls and place them 2 inches apart on an ungreased cookie sheet. Bake for 9 to 10 minutes or till the edges are lightly browned. Transfer to wire racks to cool completely before lifting off racks, otherwise they could crumble.

~OR~

Sandbakelser
Traditional Swedish cookie tarts filled with preserves

Makes about 60
1 cup butter or margarine
1 cup sugar
1 egg
1 teaspoon almond extract
3 cups sifted enriched flour
Filling such as whipped cream, jam, or preserves

Thoroughly cream butter and sugar; add egg and beat well. Add almond extract. Stir in flour. Pinch off a small ball of dough and place in center of small tartlet mold (available here); with thumb, press dough evenly and as thinly as possible over bottom and sides. Place molds on cookie sheet. Bake at 350 F about 12 minutes or till lightly browned. Cool. To remove: Invert molds and tap lightly. (clean molds with dry cloth only). Before serving, fill tarts with whipped cream, jam, or preserves, as desired.

Q: Does anyone have some real swedish recipes?
Please no Lutefisk recipes.

A: swedish fish

Q: What are some traditional customs and recipes for a Swedish Christmas celebration?
I am hosting Christmas Eve this year for my husband’s family and wanted to have some special things for his Swedish grandfather.

A: Swedish Spiced Wine called “Glogg”

Serves 6

1 3/4 cups dry red wine
1 1/2 cups port
1 1/2 cups vodka
6 cardamon pods
4 whole cloves
peel of 1 orange in 1 continuous spiral strip
2 cinnamon sticks
6 almonds, blanched
18 to 24 raisins

1. Bring the wine, port, vodka, cardamon, cloves, orange peel, and cinnamon to a simmer in a nonreactive saucepan or stockpot. Simmer the mixture slowly for 15 minutes.

2. Place 1 blanched almond and several raisins in the bottom of each punch glass. Pour the warm wine mixture over (filtering out the spices if you like), and serve. Glogg may be reheated.

My cookbook says that a typical Swedish Christmas Eve includes a ham baked with a sweet mustard glaze, anise-flavored rye bread, and rice pudding. I think the Glogg will go far though.

Q: Looking for yummy and easy Swedish Meatball Recipes with the sauce and noodles. Thanks.?

A: This is my husband’s recipe and our families rave about it.

In a crockpot, put a sixteen ounce container of sour cream, and 8 oz. brick of cream cheese, and 2 cans of cream of mushroom soup, little bit of dried basil, minced garlic, combine and cook on high until all ingredients are melted. Add a package of frozen meatballs. Cook on high for another 1-2 hours until the meatballs are warm.

Serve over boiled egg noodles.

Q: Do you know any healthy german or swedish food recipes?
or foods?

A: You can make meatballs with lean mince.
Pickled herring is healthy. Or gravlax. Crayfish also.

That was the Swedish part – I am not too familiar with German food.
Bratwurst is very good but not so healthy )

What are you making it for?

Q: wut r the recipes 4 swedish meatballs mi grandson found 1 in a wwe magazine?
Edge gave the recipe

A: Swedish Meatballs
Start to Finish: 50 minutes

Ingredients
1 egg, beaten
1/4 cup milk
3/4 cup soft bread crumbs (1 slice)
1/2 cup finely chopped onion (1 medium)
1/4 cup snipped fresh parsley
1/4 teaspoon black pepper
1/8 teaspoon ground allspice or nutmeg
16 ounces ground beef
16 ounces ground pork or ground lamb or sweet Italian sausage
1 tablespoon butter
2 tablespoons all-purpose flour
2 teaspoons instant beef bouillon granules
1/8 teaspoon black pepper
2 cups milk
3 cups hot cooked noodles
Snipped fresh parsley (optional)

Directions
In a large bowl combine egg and the 1/4 cup milk. Stir in bread crumbs, onion, the 1/4 cup parsley, the 1/4 teaspoon pepper, and allspice. Add beef and pork. Mix well. Shape into 30 meatballs.

In a large skillet cook half the meatballs at a time in hot butter over medium heat about 10 minutes or until done (an instant-read thermometer inserted into meatballs should register 160 degrees F), turning to brown evenly. Remove meatballs from skillet, reserving drippings; drain meatballs on paper towels. Measure 2 tablespoons drippings; if necessary, add cooking oil to make the 2 tablespoons.

Stir flour, bouillon granules, and the 1/8 teaspoon pepper into drippings. Gradually stir in the 2 cups milk. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 1 minute more. Return meatballs to skillet. Heat through. Serve over noodles. If desired, sprinkle with additional snipped parsley.

Makes 5-6 servings

WA

Q: what are some good swedish recipes??

A: http://www.sverigeturism.se/smorgasbord/smorgasbord/culture/lifestyle/recipes.html

Q: anyone by any chance know any swedish recipes?
like sides? i’m making meatballs. haha.

A: Mr. Janssen’s Temptation
“This is a Swedish classic that belongs to the smorgasbord. Its wonderful – try it!”
INGREDIENTS (Nutrition)

* 10 large potatoes – peeled and sliced thin
* 2 onion, peeled and sliced
* 20 anchovy fillets, drained and brine reserved
* 1 1/4 cups cream
* 2 tablespoons bread crumbs
* 2 tablespoons butter

DIRECTIONS

1. Preheat the oven to 475 degrees (225 degrees C).
2. Place a layer of sliced potatoes onto the bottom of a large baking dish. Top the potatoes with a layer of sliced onions, and then a layer of anchovy fillets. Repeat layers up to the top of the dish, ending with a layer of potatoes on top. Drizzle about 2/3 of the cream over the dish, and the reserved liquid from the anchovies. Sprinkle the breadcrumbs over the top, and dot with pieces of butter.
3. Bake for 30 minutes on the middle rack of the oven. Add the remaining cream, and continue baking for another 15 minutes, or until the potatoes are tender.

Q: Is there a Swedish person out there that has an authentic Swedish meatball recipe?
Hi, I am part Swedish, and would like to have a very authentic recipe from a Swedish guy or gal for Swedish meatballs. Also recipes for other Swedish dishes would be great! The more, the better. Thanks

A: Swedish Meatballs are a traditional dish.

~ Basic recipes for Swedish meatballs begin with:
- either ground beef,
- ground veal
- or a combination of ground beef and pork.

~ Almost all meatball recipes call for some type of extender, and in the case of Swedish meatballs the preferred ingredient is bread crumbs.
Bread crumbs are soaked in milk to add volume and moisture to the dish.

Some recipes only call for salt and pepper to be added to the bread crumbs, but authentic Swedish meatballs contain a surprise ingredient — fresh ground nutmeg!!!…. The nutmeg gives the meatballs a distinctive sweetness not found in Mediterranean-style meatballs.

~ The ground meat and spiced bread crumbs are combined in a bowl, using one raw egg as a binder.
Once the mixture has been thoroughly blended, it’s time to form the Swedish meatballs.

Traditional Swedish meatballs are on the small side, generally no larger than an inch or so in diameter.
(( This process can be time-consuming, and it helps to keep your hands covered with cooking spray or butter. The finished meatballs are now ready to be pan-fried in butter.

~ Swedish meatballs need to be browned on all four sides before removing them from the skillet. A side dish of egg noodles should be prepared according to directions and set aside temporarily. Once the meatballs are done, they should be placed over the noodles.

~ A sauce consisting of sour cream, beef broth and some of the pan drippings should be warmed in a saucepan and drizzled over the meatballs and noodles.

The entire dish can be heated in the oven until it is warmed through, then served like any other pasta dish or casserole.

~ Some recipes call for a final sprinkling of paprika or freshly milled white pepper.

“
Limpa bread is a traditional Swedish rye bread which is flavored with:
- molasses,
- anise,
- and orange peel.

When well made, Limpa bread is moist and extremely flavorful with a rich, almost intoxicating odor. This bread is extremely popular in Sweden.

Uses for Limpa bread:
– the slightly sweet flavor pairs well with butter as a breakfast food or snack, especially when the bread is still warm.
– Vört Limpa, as it is known in Sweden, is also a popular offering during the holiday season, although it can be enjoyed at any time of the year.
– the bread also pairs well with naturally sweet spreads like cream cheese, jams, and preserves.

~ To make Limpa bread:
combine one and one half cups all purpose flour,
one half cup rye flour,
one tablespoon of sugar,
one package of dry yeast,
two teaspoons of orange peel,
one teaspoon of salt,
and one half teaspoon each fresh crushed anise or fennel and caraway seeds.

Stir the ingredients to ensure that they are well combined; for a more rich rye flavor, you can adjust the ratio of rye to wheat flour slightly.

~ In a saucepan, heat three quarters of a cup water with three tablespoons of molasses and two tablespoons of butter.

Add the warm wet ingredients to the dry ingredients, and stir to form a soft dough. Add up to one half cup of flour to make a more sticky, soft dough, and turn the dough out onto a floured board for kneading.

Allow the dough to rise in a greased bowl until it doubles in size, which generally takes around an hour and a half.

~ Punch the dough down and then form it into a roughly loaf-like shape and allow it to rise in an oiled loaf pan until doubled again.

Slash the Limpa bread several times so that it will expand evenly and bake it in a 350 degree Fahrenheit (177 degrees Celsius) oven for around 20 minutes before brushing it with a mixture of water and molasses and sprinkling more fennel and caraway seeds on top.

After another 10 minutes, brush the bread with molasses again, and remove the bread from the oven after it sounds hollow when tapped; this generally takes another 10-15 minutes of baking.

“
so….

Swedish Meatballs :

1-1/2 pounds lean ground beef
1/2 pound bulk sausage or ground veal
1/2 cup finely chopped yellow onion
2 eggs, beaten
1 cup dry bread crumbs
1/2 cup milk
1 teaspoon salt
Freshly ground pepper to taste
1/4 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon dried dill weed
1/2 teaspoon ground allspice
1/4 teaspoon ground cardamom
1/4 cup Beef Stock or canned beef broth
1/2 cup light sour cream

how to:
– In a large bowl, mix meats and onion. Add eggs, bread crumbs, milk, and seasonings. Mix well with a large spoon or your hands.

– Cover and refrigerate for 1 hour for easier handling.
In the meantime, preheat oven to 400 degrees F.

– Shape meat mixture into 1-inch balls and arrange on a baking sheet with a rim. Bake until lightly browned, about 10 minutes.

– Transfer meatballs along with juices and beef stock to a 2-1/2-quart casserole dish lightly coated with cooking spray or oil.

– Reduce oven temperature to 350 degrees F. Cover and bake meatballs until heated through, about 30 minutes. Stir in sour cream and bake, uncovered, until heated through once again, 10 minutes longer.

Serve over wide noodles or boiled potatoes. Garnish with minced parsley.

“

Q: Anyone know a really great swedish recipe for pepparkakor?
I am looking for a recipe for an authentic swedish pepparkakor recipe that you have tried and loved! Thanks!

A: Pepparkakor – Traditional Scandinavian Sugar & Spice Cookies

3/4 cup butter, softened
2 cups sugar
2 eggs, beaten
1/2 cup molasses
4 cups flour
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground cloves
1 tablespoon ground ginger
2 teaspoons baking soda
1/2 teaspoon salt

ENJOY!!

Q: Looking for Almond cake with Daim Swedish dessert recipe?
I tried an amazing Swedish dessert at Ikea, Almond cake with daim by Almondy and I’m wondering if anyone has a recipe to make this. The one I tried was Gluten-free but I’d appreciate any recipes for this.

A: Go to www.tasteline.com and search there for the recipe. It’s a Swedish recipe site. They handle English there, as I recall. The Swedish spelling of that candy bar is actually Dajm. They spell it Daim when it’s exported. I don’t know if that will affect your recipe search on that site or not.

Q: I’m in desperate need of a swedish meatball recipes. Please help!!!!?
No jokes please!!!
Sorry, I should have said the sauce part of the recipe.

A: Swedish Meatballs
Recipe courtesy Alton Brown, 2005

Home > Recipes

Swedish Meatballs
Recipe courtesy Alton Brown, 2005
Difficulty: Easy
Prep Time: 30 minutes
Cook Time: 25 minutes
Yield: approximately 30 meatballs, 4 to 6 servings

2 slices fresh white bread
1/4 cup milk
3 tablespoons clarified butter, divided
1/2 cup finely chopped onion
A pinch plus 1 teaspoon kosher salt
3/4 pound ground chuck
3/4 pound ground pork
2 large egg yolks
1/2 teaspoon black pepper
1/4 teaspoon ground allspice
1/4 teaspoon freshly grated nutmeg
1/4 cup all-purpose flour
3 cups beef broth
1/4 cup heavy cream

Preheat oven to 200 degrees F.
Tear the bread into pieces and place in a small mixing bowl along with the milk. Set aside.
Just use a small scoop to form uniform sized meatballs.

In a 12-inch straight sided saute pan over medium heat, melt 1 tablespoon of the butter. Add the onion and a pinch of salt and sweat until the onions are soft. Remove from the heat and set aside.

In the bowl of a stand mixer, combine the bread and milk mixture, ground chuck, pork, egg yolks, 1 teaspoon of kosher salt, black pepper, allspice, nutmeg, and onions. Beat on medium speed for 1 to 2 minutes.

Using a scale, weigh meatballs into 1-ounce portions and place on a sheet pan. Using your hands, shape the meatballs into rounds. Just use a scoop/spoon to form uniform sized meatballs.

Heat the remaining butter in the saute pan over medium-low heat, or in an electric skillet set to 250 degrees F. Add the meatballs and saute until golden brown on all sides, about 7 to 10 minutes. Remove the meatballs to an ovenproof dish using a slotted spoon and place in the warmed oven.

Once all of the meatballs are cooked, decrease the heat to low and add the flour to the pan or skillet. Whisk until lightly browned, approximately 1 to 2 minutes. Gradually add the beef stock and whisk until sauce begins to thicken. Add the cream and continue to cook until the gravy reaches the desired consistency. Remove the meatballs from the oven, cover with the gravy and serve.

Q: does anyone have a recipes for egg free swedish meatballs?

A: 500 g (18 oz) ground (minced) beef/pork mixture (I prefer 75% beef, 25% pork)
2½ dl (1¼ cup) milk
1½ dl (¾ cup) white breadcrumbs
1 egg OR one mashed potato OR 1 teaspoon potato flour (or cornstarch)
1 onion
1-3 cloves of garlic (can be omitted)
salt, white pepper
ground allspice (can be omitted)

Preparation
Finely dice the onion and sauté gently in a little butter without browning. Soak the breadcrumbs in milk. Blend the ground meat with the onion, egg or mashed potato or potato flour or cornstarch, milk/breadcrumb mixture, garlic and the spices to the proper consistency and taste. Add a little water if the mixture feels too firm. Check the taste by test-frying one meatball. Then shape small meatballs with the aid of two spoons, or roll them in your hands (rinse your palms in water now and then while working). Place the meatballs on water-rinsed plates. Brown a generous pat of butter in a frying pan, and when it “goes quiet” place the meatballs in the pan and let them brown on all sides. The pan must not be too hot, or the meatballs will burn before they are cooked through. Shake the frying pan often. Serve with potato purée or boiled potatoes and raw stirred lingonberries. But my favourite is to mash them quickly with a fork and eat them hot on buttered Swedish “knäckebröd” – crisp rye bread – with a fresh tomato salad.

Q: Spanish Recipes?
For spanish class we have to cook two items spanish or latin american style for our family… does anyone have any good recipes? Please dont put spanish rice.

A: Spanish Flan (Great for Dessert)
INGREDIENTS
1 cup white sugar
3 eggs
1 (14 ounce) can sweetened condensed milk
1 (12 fluid ounce) can evaporated milk
1 tablespoon vanilla extract
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
In a medium saucepan over medium-low heat, melt sugar until liquefied and golden in color. Carefully pour hot syrup into a 9 inch round glass baking dish, turning the dish to evenly coat the bottom and sides. Set aside.
In a large bowl, beat eggs. Beat in condensed milk, evaporated milk and vanilla until smooth. Pour egg mixture into baking dish. Cover with aluminum foil.
Bake in preheated oven 60 minutes. Let cool completely.
To serve, carefully invert on serving plate with edges when completely cool.

Marinated Rice
5 green onions, thinly sliced
3 cups cooked brown rice (from 1 cup dry)
1 1/2 tomatoes, diced
1 teaspoon olive oil
1/4 cup apple cider vinegar (or white wine vinegar)
Black Bean Soup
2 (15 ounce) cans black beans
1 tablespoon olive oil
1 large red onion, diced
2 jalapenos, with seeds, minced
2 red bell peppers, diced
5 garlic cloves, minced
1 tablespoon ground cumin
1 1/2 teaspoons dried oregano
1 quart chicken broth or vegetable broth
2 tablespoons apple cider vinegar (or white wine vinegar)
cayenne pepper
Toppings
cilantro
nonfat plain yogurt (optional) or sour cream (optional)
cayenne pepper
Prepare marinated rice by mixing together the ingredients.
Let marinate at room temperature, if making soup right away. Otherwise, cover, refrigerate, and marinate up to 1 day. Let rice come to room temperature before serving.
Rinse beans in a strainer until canning juices run clear.
Heat olive oil over medium high, and add onions. Saute for a few minutes.
Add jalapenos, bell peppers and garlic; cook until softened.
Stir in spices.
Add broth, vinegar and beans.
Cover and simmer 30 minutes (or longer, if desired), stirring occasionally.
Taste for salt and spiciness. Add cayenne pepper, if more heat is desired.
Serve soup in bowls over a scoop of rice. Top with cilantro and yogurt, if desired.
Store left-over rice separately from soup, so liquid will not all be absorbed.

If you don’t like spicy or hot foods omit the jalapeno peppers.

Q: spanish recipes?
do u know of any good spanish cake recipes?
if u do please include a picture of it and the site where you got it frome and the recipe! thanks!

A: is this good?

Q: Spanish recipes?
I’m looking for spansih recipes that would have been used before 1800. I need a full meal, appitizer, main corse, and dessert. Easy recipes also, this is a project for a Unit in school.

A: I don’t know if it was used before 1800, but an easy and tasty one is the Spanish Omelette. All you need are potatoes, eggs, onions, olive oil, and salt. This can be your appetizer, serve it with ketchup or a little mayo.

For a main course, you could try to make some paella — but that takes a long time to do it from scratch and I’m not sure if there are boxed mixes available.

Q: What are some delicious, relatively fast Spanish recipes?
I need to make a Spanish dish for an event at my school at 6:00pm tonight. What are some good ideas? Also, I’m a vegetarian so recipes that could be adapted to use beans instead of meat, etc, would be great.
Thanks!

A: Veggie enchiladas!

Canned pinto beans (mashed up!) or ready to eat refried beans.
Cheese already shredded
Flour or corn tortias
Tomato sauce
Various spices (see below)
Sliced canned Black olives (optional)

How many people do you want to feed? I’ll figure on 12….So…Here goes!!

Open four 16oz. cans of refried beans. Set aside. Open 2 bags of 10-12 count (large) flour tortias.Set aside.
Open 4 cans 12-16oz tomato sauce or tomato sauce with green chiles. Set aside.Open 2-3 bags(16oz) Mexican cheese or Cheeder cheese.Set aside. Now you are ready to assemble the enchiladas.

In a large flat casserole dish (large enough to hold all the food when prepared)Spoon about a heaping tablespoon’s worth of beans onto a tortia and spread it out to cover about one third of the tortia. Roll it up and place it in the pan. Repeat this process until you have used up all your tortias and beans.Then, take your tomato sauce and put it in a bowl large enough to hold all of it. Add Salt,Black or white pepper,cumen,chili powder,onion powder and maybe some cilantro to taste. Pour this over the center of the rolled up tortias. Spread your cheese out evenly over the sauce.If you have them and you want them,sprinkle some sliced black olives over your cheese….Whatever looks good to you.

Place in a 350 degree oven for about 20-25 minutes. Some people prefer to cover the pan to avoid crisping of the tortias and some don’t…. Your call.

Take to your event and enjoy the praise!!

Q: What are some good recipes in spanish?
My mom needs spanish recipes and she can’t read english so we need words that are in spanish and recipes. Do you know some website that can do that?

A: I found this great recipe site…Enjoy!=)

Q: What are some good Spanish recipes?
So i have to do this project for spanish class and i have to make a dish. I was thinking paella but there is way to many ingredients. So i was wondering if you gus could show me an easier recipe or another good spanish dish.
i frogot to had i cant do anything “easy” like a taco or buritto.

A: Coming from a Guatemalan heritage, i might have some ideas such as:
Spanish Rice
Fajitas
Tacos
Burritos
[obvious ones]

Homemade Guacamole or salsa
(we make our guacamole with onions, avocados, salt, pepper and lime, that’s it!)
Tamales(Authentic ones are pork wrapped in banana leaf or corn husk)
Ceviche(A tart seafood (ours we make with shrimp) salad made with tons of lime)
If i can remember my family used to make a salad type thing made from tomatoes, cilantro, onions, and lime that we would put on meats from eggs to steak, trust me it’s delicious
[complex ones]

Q: How Can I make Venezuelan Marquesa De Almendra. I don’t understand the spanish recipes online very well.?
My Venezuelan friend made this amazing dessert called Marquesa de almendra. She wouldnt share the recipe with me. I looked it up online but they are all in spanish and I don’t understand them very well. In english I believe it is called Almond Marquise. Can someone help me make this recipe Please. Thanks.
Thanks for the translater but that does not seem to translate it properly
I need that recipe in english but translaters dont translate properly because what is a pastry template? In spanish the recipe says Plantillas de Pasteleria and i dont know what that is either. I googled both terms and it does say what that is. I needed to see if anyone had made this dessert and could tell me how it is done in english

A: 1) Spanish is my native language but I didn’t know what Plantillas de Pasteleria were, although by the description I suspected they were the equivalent of “Lady Fingers”. Then, I found a recipe and picture that pretty much confirmed my suspicion. Please take a look at: http://www.mundopostres.com/plantillas/

I think making the plantillas is a rather complicated process, but if you would like a translation of the recipe, I will be happy to assist.

2) Taking the above as true, the Marquesa de Almendra recipe would be:

Ingredients:

1 cup sugar
3/4 cups chopped almonds
400 grs of unsalted butter
2 ½ cups confectioners (powder) sugar
2 teaspoons vanilla extract
9 egg yolks
1 cup milk
15 or 20 Lady Fingers
1/2 cup of filleted and toasted almonds
Butter to grease baking dish

In a frying pan, melt the sugar until it turns a golden color. Stirring with a wood spoon, add the chopped almonds and continue stirring until they are well mixed with the sugar. Spread this mixture on a tray and let it cool down.

Once cooled, break into small pieces by placing it in a plastic bag and pounding it (you can use a meat tenderizer hammer, or similar).

Separately, beat the unsalted butter with the powder (confectioners) sugar until creamy. Then, add the egg yolks, one by one. Continue by adding the vanilla extract and the pieces from the previous preparation. Keep beating. (It doesn’t specify until when but I guess until the desired texture is obtained).

In a buttered baking dish (actual recipe refers to glass/pirex container), start layering, as follows:

1st. Layer: Lady fingers, previously dunked in milk on both sides.
2nd Layer: The sugar/almonds/egg-yolks mixture

Continue the layers until you use all of the mixture and end by decorating with 1/2 cup of filleted and toasted almonds.

Refrigerate until serving.

Q: What are some simple yet delicious Spanish recipes?
Any recipe that isn’t too expensive and hard to make is great! Please do not suggest Spanish rice – I already have that recipe. Thanks so much!

A: Spanish Chicken Stew – Estofado de Pollo

Prep Time: 15 minutes
Cook Time: 1 hours

Ingredients:
1 whole fryer, cut into pieces or 8-10 pieces of chicken
1/4 cup virgin Spanish olive oil
2 cups of white mushrooms, sliced
4-5 large cloves of garlic, unpeeled
1 1/2 cups dry white wine
1 large yellow onion, coarsely chopped
1 medium sweet red pepper
2 peeled carrots, cut into large pieces
1 – 16 oz. can green peas, drained
salt and pepper to taste

Preparation:
Remove excess fat and skin from chicken, rinse in cold water and pat dry with paper towels. In a large, deep frying pan or skillet, heat olive oil and brown chicken for 5-7 minutes on medium high heat.

Add mushrooms, garlic, onion, carrots and sweet red pepper to pan and sauté until mushrooms are softened and onion is translucent, approximately 5 minutes on medium heat.

Add white wine to skillet and turn heat to high until broth boils, then reduce and simmer until chicken is cooked thoroughly and liquid is reduced a bit and thickens, 20-30 minutes. Check the pan while chicken is cooking and add more broth or water if necessary.

Just before serving, add green peas to pan and stir well. Serve with home-fried potatoes

Q: What are some Spanish recipes you recommend?
Hi- I asked this question before, just a little differently. What are YOUR favorite Spanish recipes, and please add the recipe! Thank you! (I’ve only tasted a few Spanish desserts, and I don’t know which ones are the “absolute best” recipes.) Thanks so much!

A: This savory spinach pie gets richness from cream cheese, Cheddar cheese, and eggs. You may substitute 1 pound of thawed frozen spinach for the fresh, but be sure to squeeze out all the water. Like quiche, the pie may be served warm or at room temperature.

Ingredients:
1 teaspoon butter
1/4 cup diced sweet onion
1-1/2 pounds fresh spinach, large stems removed and coarsely chopped
1 (8 ounces) package cream cheese, at room temperature
3/4 cup milk
1 teaspoon lemon juice
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon nutmeg
4 eggs
8 ounces (2 cups) grated Cheddar cheese, divided use
1 unbaked prepared pie shell
Preparation:
Gently saute sweet onions in the butter in a large, deep skillet until translucent. Add chopped spinach and stir constantly until spinach has released its water. Remove from heat.

Line a colander with cheesecloth and pour in the spinach mixture. Pull up the corners of the cheesecloth, and twist to squeeze out all of the water. Let cool to room temperature.

Preheat oven to 375 F.

Beat cream cheese with milk, lemon juice, salt, pepper, and nutmeg. Add eggs, beating until combined. Stir in drained spinach and onions and half (1 cup) of the Cheddar cheese. Pour into prepared pie shell and bake for 25 minutes. Remove spinach pie from oven. Sprinkle remaining Cheddar cheese evenly over the top. Return to the oven and bake an additional 5 minutes, until cheese melts.

Let cool for 15 minutes before cutting. This savory pie is good warm or at room temperature.

MAGGI

Q: Are there any simple, easy, delicious spanish recipes?
I need some simple recipes from any spanish-speaking country. I need a main dish and a dessert. Any advice or suggestions are welcome. Thanks in advance!

A: CHICKEN IN GARLIC WINE SAUCE

Chicken is first sauteed in olive oil and garlic, then simmered with roasted red peppers in white wine, making a delicious sauce. It is a easily prepared in 30 minutes, making it a good weeknight dish.
Prep Time: 10 minutes
Cook Time: 25 minutes
Ingredients:
2 lbs boneless skinless chicken breasts
5-6 Tbsp extra virgin olive oil
4-5 garlic cloves
salt to taste
2 roasted red peppers
12-20 oz dry white wine
Preparation:
Salt chicken breasts on both sides. Pour olive oil into a large heavy-bottomed frying pan and place on medium heat. When hot, place chicken breasts in pan and brown on both sides.

While chicken is browning, peel and slice garlic. After chicken is browned, sauté garlic in pan with chicken on low heat. Cut red peppers in half and place in frying pan.

Pour 12 oz white wine into pan and cook on medium heat until chicken is cooked throughout. If white wine evaporates, add 4 oz. more and continue to cook.

When chicken is cooked, slice the chicken and place on platter with the garlic slices and red pepper. Pour wine sauce over top and serve

ENJOY,
MAR

Q: What are some awesome spanish dessert recipes?
Hey everyone! I am having a spanish fiesta tommorrow and i need a great and easy recipe for any spanish cakes or desserts. I’m not an amazing cook so an easy one would be lovely! Can anyone recomend me some great recipes? Thanks!
ALso, it would be great if you can recomend something other than flan, wedding cookies, or churros!

A: Polvorones Recipe – Spanish Almond Cookies

Rich, crumbly “polvorones” or “Dusty” Almond Cookies are a delicious cookie, especially popular in Spain during the Christmas season. This traditional recipe is softer and more crumbly than the other polvorones version we have on our site. In fact, this cookie just about melts in your mouth!
Prep Time: 20 minutes Cook Time: 30 minutes

Ingredients:

* 1 1/2 cups unbleached white flour
* 3/4 cup almonds (raw)
* 5 oz. butter or margarine
* 3/4 cup granulated sugar
* 1/2 tsp cinnamon

Preparation:

This polvorones or Spanish almond cookie recipe makes approximately 16 (2-inch round) cookies.

Preheat the oven to 350 degrees. Measure and pour flour out onto a cookie sheet. Place in oven and “toast” the flour. Occasionally move the flour around on the sheet, so that it toasts evenly. Leave in oven for about 8 minutes. Remove and set aside.

Place raw almonds on another cookie sheet. Toast the almonds until they change color just slightly. Remove and place almonds into a food processor. Process almonds until they are finely ground.

Reduce oven temperature to 250 degrees.

Cream butter, sugar and cinnamon together in a large mixing bowl. Add the flour and finely ground almonds and continue mixing. The dough will be very crumbly!

Place a sheet of waxed paper on a cutting board or other flat work surface. Press the dough together to form a ball. Then press the dough onto the waxed paper. Carefully flatten it down to about 1/2 inch. Use a cookie cutter to cut out the cookies.

Use a small spatula to carefully move the cookies from the waxed paper to a cookie sheet for baking because the dough is very dry and flakey.

Bake cookies on ungreased cookie sheet for 25-30 minutes at 250 degrees. Remove cookie sheet from oven and allow cookies to cool completely before removing them. Take special care not to break them.
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Magdalena sponge-cakes

These magdalenas, small sponge-cakes made with olive oil, are made by the Poor Clares of Santa Ana convent in Oñati in the Basque Country. I have given the ingredients exactly as they are measured, using a small 5 oz coffee cup. The recipe calls for more milk and less egg than usual.

Servings: Makes about 2 dozen magdalenas
Ingredients:

2 eggs
3 cups extra fine sugar
2 cups of milk
2 cups of mild extra virgin olive oil
6 scant cups of flour
1 tsp baking powder

Preparation:

Arrange 2 dozen cupcake paper liners on baking trays. Preheat the oven to 350 degrees F. Beat the eggs and sugar together in a food processor to give a pale yellow batter that leaves ribbon trails. Stir in the other ingredients, alternating the milk and oil with the flour to avoid curdling, and beat well again. Spoon into the paper cups, but no more than two-thirds full to leave space for rising. Bake for about 20 minutes or until golden and risen.
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Q: Do you use the infinitive or imperative form of Spanish verbs in recipes?
I am not sure if I should use formal commands (I suppose not technically imperative, but rather subjunctive since it is formal) or the infinitive from of the verb when writing Spanish recipes. I have seen it done both ways, but I want to know which is *technically* correct.

So, if I wanted to say, “cook for ten minutes” would I use “cocinar” or “cocine”? Infinitive or subjunctive?

A: Maria F is right. Both forms are used and both are correct.

If you start using one, do not switch to the other.

Corte el tomate en rodajas
Cortar el tomate en rodajas

Personally, I use the imperative form. Somehow it sounds nicer to me. As you say, always the ‘formal’ imperative unless you’re talking to children.
.

Q: Authentic Spanish Recipes Please?
I am looking to coordinate a class party for my Spanish 101 class and I need some real authentic Hispanic recipes, the more authentic the better. I don’t really want any chips and salsa or tacos stuff, please.
I would really like to have some good recipes for tapas, if anyone knows of any good ones, or else where to search. I have been having trouble finding real authentic ones.
Thank you all in advance, the more recipes I can get, the better it is for my class! (This is not for a grade, just for fun!)

A: Shrimp and Chorizo Tapas

1 tablespoon, plus 1/4 cup Spanish olive oil
1 pound chorizo, sliced on the diagonal into 1/2-inch slices
1 1/2 cups thinly sliced onion
1 tablespoon minced garlic
1/2 cup dry (fino) sherry
1 tablespoon Spanish paprika
2 teaspoons salt
1 teaspoon freshly ground black pepper
1 1/2 pounds peeled and deveined raw medium shrimp
3 tablespoons lemon juice
2 tablespoons minced parsley leaves
Crusty bread, for serving

In a large skillet or cazuela, heat 1 tablespoon of the olive oil and saute the sliced chorizo until it begins to brown around the edges, 7 to 8 minutes. Add the onion and cook, stirring occasionally, until they are caramelized around the edges and softened somewhat, 4 to 6 minutes. Add the garlic and cook, stirring, for 1 minute. Add 1/4 cup of the sherry and cook for 1 minute. Add the shrimp, paprika, 1 teaspoon salt, and 1/2 teaspoon black pepper, and cook, stirring occasionally, until pink and cooked through, about 4 to 5 minutes. Add the remaining 1/4 cup of sherry and 1/4 cup olive oil, lemon juice, parsley and remainder of the salt and pepper; stir to combine and remove from the heat. Serve immediately, on small plates with any accumulated cooking juices spooned over the top. Pass the bread at the table.

Q: Spanish recipes for a class celebration?
Im looking for a site with good easy recipes for my spanish class where we’re celebrating day of the dead on friday.

A: I agree with yo, FLAN is mmmmm good!
My husband and his parents are full Puerto Rican, and my MIL made flan for me when I was pregnant.
It’s super delicious.
It’s a dessert dish.
http://mexicanfood.about.com/od/sweetsanddesserts/r/easyflan.htm
yum!
I’m gonna ask if she’ll make me some now.

Q: What are some good mexican/spanish dessert recipes?
I have a project in spanish and I have to cook something from a spanish speaking country. Any ideas or recipes?

A: The traditional, classic and hard to beat Mexican dessert is called flan. I agree with the previous person that suggested allrecipes.com. You can search for an exact recipe or you can click on the tab at the top that says “ingredients” and type in what you have on hand and what you can make with it. Great site. Sounds like a great project. Have fun!

Q: O’Charley’s Southwestern Cheese Sauce & Louisiana Sirloin recipes; does anyone have them?
I’ve been googling all day and haven’t found anything…I’d like to have a recipe for the seasonings used on the Louisiana Sirloin, but most importantly the cheese sauce on the Southwestern Twisted Chips…I’m a LONG way away from the nearest restaurant. I’ve been able to find a couple copycat recipes for other O’Charley’s items online, but not those two…I would even settle for knowing if anyplace sells the cheese sauce itself…Thanks!

A: Southwest Cheese Sauce:
3 tablespoons butter
3 tablespoons all-purpose flour
1 (12-oz.) can evaporated milk
1 cup grated Monterey Jack cheese with peppers
1 (10-oz.) can diced tomatoes and green chiles, drained
1/2 teaspoon salt
1/4 teaspoon ground white pepper
Pinch of paprika
Salt to taste

Melt butter in a medium saucepan over medium heat; gradually whisk in flour until a paste forms, and cook, whisking constantly, 1 minute. Whisk in evaporated milk, and cook, whisking constantly, 5 minutes or until thickened and smooth. Whisk in cheese until melted. Whisk in tomatoes, 1/2 tsp. salt, and pepper.

I don’t know about the sirloin but I like to use Tony Chachere’s Original Creole Seasoning to add some spice to my steak.

Q: Anybody got a good easy recipe for southwestern egg rolls?
I really like these, but i’m not sure how to make them.
Any recipes would be appreciated.
THANKS!

A: Chili’s Southwestern Egg rolls
alt.cooking-chien/Lynn Macom (1999)

1 chicken breast fillet
1 tablespoon vegetable oil
2 tablespoons minced red bell pepper
2 tablespoons minced green onion
1/3 cup frozen corn
1/4 cup canned black beans, rinsed and drained
2 tablespoons frozen spinach, thawed and drained
2 tablespoons diced, canned jalapeno peppers
1/2 tablespoon minced fresh parsley
1/2 teaspoon cumin
1/2 teaspoon chili powder
1/4 teaspoon salt
dash cayenne pepper
3/4 cup shredded Monterey Jack cheese
five 7-inch flour tortillas

Avocado-ranch dipping sauce:
1/4 cup smashed, fresh avocado (about half of an avocado)
1/4 cup mayonnaise
1/4 cup sour cream
1 tablespoon buttermilk
1 1/2 teaspoons white vinegar
1/8 teaspoon salt
1/8 teaspoon dried parsley
1/8 teaspoon onion powder
dash dried dill weed
dash garlic powder
dash pepper

Garnish
2 tablespoons chopped tomato
1 tablespoon chopped onion

Preheat barbecue grill to high heat. Rub the chicken breast with some vegetable oil then grill it on the barbecue for 4 to 5 minutes per side or until done. Lightly salt and pepper each side of the chicken while it cooks.

Set chicken aside until it cools down enough to handle. Preheat 1 tablespoon of vegetable oil in a medium-size skillet over medium-high heat. Add the red pepper and onion to the pan and sauté for a couple minutes until tender.

Dice the cooked chicken into small cubes and add it to the pan. Add the corn, black beans, spinach, jalapeno peppers, parsley, cumin, chili powder, salt, and cayenne pepper to the pan. Cook for another 4 minutes. Stir well so that the spinach separates and is incorporated into the mixture. Remove the pan from the heat and add the cheese. Stir until the cheese is melted.

Wrap the tortillas in a moist cloth and microwave on high temperature for 1 1/2 minutes or until hot.

Spoon approximately one-fifth of the mixture into the center of a tortilla.

Fold in the ends and then roll the tortilla over the mixture. Roll the tortilla very tight, then pierce with a toothpick to hold together.

Repeat with the remaining ingredients until you have five eggrolls. Arrange the eggrolls on a plate, cover the plate with plastic wrap and freeze for at least 4 hours. Overnight is best. While the eggrolls freeze prepare the avocado-ranch dipping sauce by combining all of the ingredients in a small bowl.

Preheat 4-6 cups of oil to 375 degrees.. Deep fry the eggrolls in the hot oil for 12-15 minutes and remove to paper towels or a rack to drain for about 2 minutes. Slice each eggroll diagonally lengthwise and arrange on a plate around a small bowl of the dipping sauce. Garnish the dipping sauce with the chopped tomato and onion.

Q: does anyone have a recipe for the southwestern ranch sauceat buffalo wild wings?
There’s this really great southwestern ranch dipping sauce that you get with your onion rings, and i’d like to try to duplicate it. If anyone has a recipe like it, could you please share?

A: 8 oz. cream cheese, softened
1/2 c. sour cream
1/4 c. salsa sauce
1 1/2 c. shredded Cheddar cheese

beat cream cheese, sour cream and salsa until smooth. Add shredded Cheddar cheese.

OR

1/2 cup smoked flavor barbecue sauce
1 cup Ranch dressing
1-2 teaspoons horseradish sauce

Combine ingredients. More or less of each ingredient may be added, depending upon your taste.

Q: Does anybody have a recipe for southwestern spring rolls?
I love the spring rolls from ruby tuesdays!! or the egg rolls from Chili’s! does anybody have the recipe?? or one close to it?

A: they are the bomb!!!
buy the already made eggrolls dough (is on the produce dept)
1 medium yello onion (chopped)
1/2 red bell pepper (chopped)
1 jalapeno peper (chopped)
1 8oz box frozen spinach (thawed and drained)
1 8 oz black beans (drained)
1 8 oz corn (drained)

2 grilled chicken breasts (season the chicken with salt, pepper, papprika , grill it or broil it ) then chop in pieces

sautee the onion, peppers together till they have soft texture, then add the spinach, beans, corn and finally the chicken. Let it all combine together, there should be very little liquid., or none at all.

In a separate pan, melt 1 tbs butter sautee one garlic very finely chopped (dont let it burn, jsut slowly cooked so it smells like garlic) then add 1 tbs flour and let mix well into a golden color and add 1 cup of heavy cream. season with salt and pepper and let it thicken up…when the white sauce covers the spoon, add 1 cup shreeded monterrey jack cheese. and remove from fire.

In a large bowl, combine the mixture of ingredients with some of the cheese sauce. Add sauce enough to make it cheese and stick together. do not make it to wet. as much cheese as you like.

then follow the direcetion of the spring roll dough pack…and start rolling.

Use corn oil to fry, it tates better. If you have left over cheese sauce, you can use it as a base to make spinach deep or just deep your rolls in it.

Enjoy!!!

Q: How can I get recipes for a resturant’s food?
I love Chili’s (the resturant) and I want to get a recipe to make the following:

Southwestern Eggrolls
&
Chicken Club Taco

How can I get these recipes–Is there a website, book, or head chef from Chili’s anywhere?
You guys are awesome!!

A: These are on the copycat website, below is the Southwestern eggrolls:

Chilis Black Bean Soup
Chilis Chicken Mushroom Soup
Chilis Pico De Gallo
Chilis Salsa
Chilis Southwestern Eggrolls

……

Chili’s Southwestern Eggrolls

1 chicken breast fillet
1 Tbs vegetable oil
2 Tbs minced red bell pepper
2 Tbs minced green onion
1/3 cup frozen corn
¼ cup canned black beans, rinsed and drained
2 Tbs frozen spinach, thawed and drained
2 Tbs diced canned jalapeño peppers
½ Tbs minced fresh parsley
½ tsp cumin
½ tsp chili powder
¼ tsp salt
1 dash cayenne pepper
¾ cup shredded Monterey Jack cheese
5 x 7″ flour tortillas
For avocado-ranch dipping sauce
¼ cup mashed fresh avocado
¼ cup mayonnaise
¼ cup sour cream
1 Tbs buttermilk
1 ½ tsp white vinegar
1/8 tsp salt
1/8 tsp dried parsley
1/8 tsp onion powder
1 dash dried dill weed
1 dash garlic powder
1 dash freshly-ground black pepper
For garnish :
2 Tbs chopped tomato
1 Tbs chopped onion

1 Preheat barbecue grill to high heat.
2 Rub the chicken breast with some vegetable oil then grill it on the barbecue for 4 to 5 minutes per side or until done. Lightly salt and pepper each side of the chicken while it cooks. Set chicken aside until it cools down enough to handle.
3 Preheat 1 tablespoon of vegetable oil in a medium-size skillet over medium-high heat. Add the red pepper and onion to the pan and sauté for a couple minutes until tender.
4 Dice the cooked chicken into small cubes and add it to the pan. Add the corn, black beans, spinach, jalapeño peppers, parsley, cumin, chili powder, salt, and cayenne pepper to the pan. Cook for another 4 minutes. Stir well so that the spinach separates and is incorporated into the mixture.
5 Remove the pan from the heat and add the cheese. Stir until the cheese is melted.
6 Wrap the tortillas in a moist cloth and microwave on high temperature for 1½ minutes or until hot.
7 Spoon approximately one-fifth of the mixture into the center of a tortilla. Fold in the ends and then roll the tortilla over the mixture. Roll the tortilla very tight, then pierce with a toothpick to hold together. Repeat with the remaining ingredients until you have five eggrolls.
8 Arrange the eggrolls on a plate, cover the plate with plastic wrap and freeze for at least 4 hours. Overnight is best.
9 While the eggrolls freeze prepare the Avocado-Ranch Dipping Sauce by combining all of the ingredients in a small bowl.
10 Preheat 4 to 6 cups of oil to 375°F. Deep-fry the eggrolls in the hot oil for 12 to 15 minutes and remove to paper towels or a rack to drain for about 2 minutes.
11 Slice each eggroll diagonally lengthwise and arrange on a plate around a small bowl of the dipping sauce. Garnish the dipping sauce with the chopped tomato and onion.

Servings: 3

Q: I’m looking for a good Cajun or southwestern style recipe?
i love spicy food…and i eat just about any type of meat

A: Beef Enchiladas
1 onion, chopped salt to taste
1 clove garlic, minced 1/2 cup grated cheddar cheese
1 tablespoon oil 1-1/2 – 2 cups Basic Red Chile Sauce
1 pound ground chuck* 12 corn tortillas

Saute onion and garlic in the oil until soft, add the meat and brown. Season with salt to taste. Add the cheese and enchilada sauce and heat thoroughly. Fry, drain and then immerse tortillas in hot sauce. Put the filling across the tortilla and roll tightly. Pour remaining sauce on top and top with more shredded cheese. Heat at 350 degrees F. or put under broiler until cheese melts.
Note: Chicken Enchiladas can be made by substituting 3 cups of shredded cooked chicken for the ground chuck.
Yield: 4 servings
* 1 pound of shredded beef can be used instead of the ground chuck if desired.

Chile Relleno Casserole

Yield: 8 servings
1 pound lean ground beef 1-1/2 cups sharp cheddar cheese
1/2 cup chopped onion 1-1/2 cups milk
vegetable oil 1/4 cup flour
1/2 teaspoon salt 4 eggs beaten
2 4-oz cans whole green chiles 1/2 teaspoon salt
seeded and halved crosswise 1/4 teaspoon pepper

In skillet, brown beef and onion in a little oil; drain off excess fat. Season with salt and pepper. Place half the chiles in a greased 10×6x1-1/2 inch casserole dish, sprinkle with cheese. Add meat mixture and another layer of chiles. Combine remaining ingredients and beat until smooth. Pour over meat mixture and bake at 350 deg. for 45 to 50 minutes until knife comes out clean. Cool five minutes and cut into 6 to 8 squares.

Green Chile Stew
1/2 cup green chile, peeled and chopped 1-1/2 lbs, cubed beef, pork, or lean ground beef
1 medium onion, chopped 2 potatoes, peeled and cubed
2 cans chopped stewed tomatoes 2 cloved garlic, finely chopped
salt and pepper to taste

Saute meat with onions until brown. Drain. Add chile and potatoes. Add water to desired amount and simmer until meat is just tender. Add potatoes and additional water as needed. Cook until potatoes are almost tender. Add tomatoes and seasonings to taste. Keep adding water to maintain the consitancy that you desire. This is a stew and like any stew should be a bit thick. You be the judge. Additional potatoes, beans or corn can be added as desired.

Impossible Taco Pie
1 pound ground beef 3/4 cup Bisquick baking mix
1/2 cup onion, chopped 3 eggs
1 envelope taco seasoning mix 2 tomatoes
1 can chopped green chilies, drained 1 cup shredded Cheddar Cheese
1-1/4 cup milk

Heat oven to 400 degrees F. Grease pie plate, 10×1-1/2 inches. Cook and stir beef and onion until brown; drain. Stir in seasoning mix. Spread in plate; top with chiles. Beat milk, baking mix and eggs until smooth, 15 seconds in blender or 1 min. with hand mixer. Pout into plate. Bake 25 minutes. Top with tomatoes and cheese. Bake until knife inserted in center comes out clean. Bake 8 – 10 minutes longer. Cool 5 minutes. Serve with sour cream, chopped tomatoes, shredded lettuce and shredded cheese if desired.

Yield: 6 – 8 servings

Southwestern Caesar Salad

For the dressing:
1/4 cup sour cream
1/2 cup olive oil
1/4 cup fresh lime juice (about 2 medium limes)
1/4 cup roughly chopped fresh cilantro
2 tablespoons chili powder
1 teaspoon minced garlic
1 tablespoon minced fresh chile pepper of your choice
Salt and freshly cracked black pepper to taste
For the salad:
1/3 cup olive oil
1 teaspoon minced garlic
1 tablespoon ground cumin
2 cups diced cornbread, in 1/2-inch cubes, or other bread of your choice
1 head romaine lettuce, outer leaves removed, inner leaves washed, dried, and torn in halves or thirds
2 avocados, peeled, pitted, and quartered
2 medium tomatoes, cored and quartered
1 small red onion, peeled, halved, and thinly sliced
1/3 cup grated Parmesan cheese
In a small bowl, combine the sour cream and olive oil, and whisk together (it will look a little curdled, but don’t worry). Add the remaining dressing ingredients and whisk to blend (now it should be smooth). Set aside.
In a large bowl, combine the olive oil, garlic, and cumin and mix well. Add the bread cubes and toss well to coat. Put the seasoned cubes on an ungreased baking sheet and bake in a 350 degree F. oven until crisp on the outside but still chewy inside, about 10 minutes.
In a large bowl, combine the romaine lettuce, avocados, tomatoes, and onion. Stir the dressing well, add just enough to moisten the ingredients (there will be some dressing left over), and toss to coat. Sprinkle with cheese and croutons, and serve. Serves 6.

Pork and Black Bean Chile Verde

Ingredients:

1.5 cups dried black beans (about 10 ounces), picked over and rinsed
4 medium poblano chiles
4 medium cubanelle chiles (Italian frying peppers) (see notes)
3 medium green bell peppers
1 medium haban~ero chile (see notes)
1 pound fresh spinach, stemmed
10 medium tomatillos – husked, rinsed and quartered
5 scallions, coarsely chopped
1 meaty smoked ham hock (about 1 pound)
2 bay leaves
3 tablespoons vegetable oil
2 pounds trimmed boneless pork shoulder or butt, cut into
1-inch cubes
Salt and freshly ground black pepper
1 medium white onion, finely chopped
6 garlic cloves, minced
1 tablespoon sugar
1 tablespoon ground cumin
1 cup finely chopped fresh coriander leaves (cilantro)
Tortilla chips or corn bread and sour cream, for serving
1. Place the black beans in a medium saucepan and add 6 cups of water. Bring to a boil over moderately high heat and boil for 3 minutes. Remove from the heat and let stand for 1hour.

2. Meanwhile, roast the poblanos, cubanelles, bell peppers and haban~ero under the broiler or over a gas flame (see notes), turning frequently, until blackened all over. Transfer them to a paper bag and let steam for 10 minutes. Peel the chiles and peppers under running water and remove the cores, seeds and ribs. Drain and pat dry. Place them all in a food processor or blender with the spinach, tomatillos and scallions and puree until smooth (see notes).

3. Drain the black beans and return them to the saucepan. Add the ham hock, bay leaves and 6 more cups of water. Bring to a boil over moderately high heat. Cover and simmer over low heat until the beans are tender, about 1.5 hours. Drain the beans, reserving 1 cup of the liquid; discard the bay leaves. Remove the meat from the ham hock, cut it into 3/4 inch pieces and set aside (see notes).

4. Heat 2 tablespoons of the oil in a large enameled cast-iron casserole. Season the pork cubes with salt and black pepper. Add some of the meat to the casserole in a single layer and cook over high heat until well browned all over, about 5 minutes. Transfer the cooked pork to a plate and brown the remaining meat in batches.

5. Heat the remaining 1 tablespoon oil in the casserole. Add the onion and garlic and cook over moderate heat, stirring occasionally, until translucent, about 3 minutes.

6. Return the browned pork to the casserole with the chile and spinach puree, sugar, cumin and 1 teaspoon salt. Bring to a boil over moderately high heat. Lower the heat and simmer gently until the meat is very tender, about 2 hours. Stir in the black beans and cubed ham with the reserved cooking liquid. (The chili can be prepared up to 3 days ahead; cover and refrigerate. Rewarm slowly over moderate heat.)

7. Season the chili with the corainder and salt. Spoon the chili into bowls and serve with tortilla chips and sour cream.
****** Notes from Tony and Gloria:

1. Allow a full day to make this recipe; it’s a lot of work.However, note that the beans don’t have to be soaked overnight so you can start and finish the entire job in oneday. This chili is unique in my experience, but quite delicious and worth the effort.
2. As it stands, this is not a very hot recipe. Chile-heads should adjust the quantity of haban~ero to suit individual taste. We used three ripe Fresno chiles instead of the haban~ero; it was tangy, but not very hot.
3. Ah, the elusive cubanelle. We used “biscene” peppers obtained at a local farmers market. Others have convinced me these are the same as “Biscayne” peppers and closely related to cubanelles. The cubanelle is shaped roughly like an Anaheim, a long, skinny pepper. Its color ranges from yellow-green to orange. Biscayne peppers tend more toward red than orange and are stubbier. Several chile-heads informed me that cubanelles are available in Italian markets (Andronico’s in the San Francisco area was specifically mentioned), and that seed catalogs often carry the seeds.
4. If you have the time, roasting the chiles over a charcoal or other wood-based fire adds a nice smoky flavor. You might also want to spray the chiles with spray-on olive oil before roasting, as it makes the skin come off easier.
5. I can’t imagine a blender handling this volume of the chile-spinach mixture. I used a large Cuisinart and had to add more spinach several times to fit an entire pound into the bowl.
6. Be sure to throw away the fat from the ham hock.

Q: Where can I get a good recipe for a southwestern lentil and black bean salad?
I’m sick of lettuce based salads and fatty dressing. I love lentils and have been trying to get more fibers and protien in my diet.

Whole Foods used to have an orange colored lentil salad that was soooooo scrum-didily-umcious.

A: Ingredients

Black bean- 1 cup
cucumber-1 small, chopped finely
onion- 1 small, chopped finely
tomato- 1 small, chopped finely
mango-1 big slice, chopped finely
coriander leaves- a few , chopped finely
green chillies-1 chopped finely
salt to taste
pepper powder- little

Method

Soak the black bean (if using fresh ones) overnight and cook till done (be careful not to overcook it).
Add all the chopped veggies to the black bean and toss it up with salt and pepper. squeeze lemon juice and serve.
You can increase or decrease the amount of veggies as per ur taste. You can use any variety of beans to make this salad and add veggies such as carrots, coconut, peas, boiled peanuts etc according to ur taste.

Note: You can use the canned beans too and its very easy to make this salad with canned beans.

Ingredients
1 1/2 cup sprouted lentil (moong, channa, any)
1 large onion chopped
1 large tomato chopped
1/2 bunch coriander chopped.
few mint leaves chopped.
1 tsp. vinegar white
salt to taste
1 tsp. ground sugar
1/2 tsp red chilli powder
1/2 tsp cummin seed powder

Method
Wash and drain the sprouts. Add the onion, tomatoes and all seasoning.
Mix well, add mint an mix lightly garnish with chopped coriander.
Chill and serve.

Mixed Fruit

Ingredients:
* Grapes – 100 gm
* Potato (boiled)- 2
* Pomegranate seeds – 1 cup
* Lemon – 2
* Apple – 1
* Chat masala -1 tsp.
* Papaya – 1 (small)
* Salt- 1 tsp.
* Banana – 2
* Black pepper – 1 tsp.
* Guava (ripped) – 1
* Kala namak – 1/4 tsp
* Chicku – 2
* Sugar (grounded) – 2 tsp.

Method:
* Finely chop all the fruits.
* Put them in a serving bowl.
* Add chat masala, salt, black pepper, kala namak, sugar and juice of lemon.
* Mix it properly and serve immediately.

Q: Paul Newman’s Southwestern dressing recipe?
Apparently this is only made for McDonald’s Southwestern salads because I can’t find it in the stores. I LOVE this dressing! Can anyone figure out the ingredients? I ran across a recipe that included “southwestern seasoning”. By the time I found a place that carried southwestern seasoning, I lost the damn recipe. I appreciate your help!

A: Maybe something like this

Southwest Ranch Salad Dressing Recipe #167319
Ranch dressing with a “kick.” Good for dipping veggies as well as on salads.
by *Parsley*
1 cup
10 min 10 min prep
1/2 cup mayonnaise, can use low fat
1/2 cup sour cream
1-2 tablespoon milk, depending on your thickness preference
2 tablespoons minced tomatoes
1 tablespoon white vinegar
2 teaspoons canned jalapeno slices, minced
1 tablespoon finely minced onions
1/2 teaspoon dried parsley
1/4 teaspoon hot sauce
1/4 teaspoon salt
1/4 teaspoon paprika
1/2 teaspoon dried dill weed
1/8-1/4 teaspoon cayenne pepper
1/4-1/2 teaspoon ground cumin
1/4 teaspoon garlic powder
1/4 teaspoon ground black pepper

Whisk all ingredients together in a bowl.
For best results, cover and chill for at least 4 hours before serving.

Q: Does anyone have the recipe for Champps Bar and Restaurant Southwestern Corn Chowder Soup?
It’s a spicy cream based/cheesey soup…Any thoughts/recipes would be much appreciated.

A: i’ll try to forward it to you. i think it’s a 5 or 10 gallon recipe so you’ll have to do the conversions on your own.
edit. i’m having trouble sending it. send me an e-mail and i’ll attach it and send it to you or give me a fax #. it’s the original recipe from champps.

Q: Southwestern tofurkey recipe?
I’m looking for a great vegetarian tofu turkey recipe, and I love southwestern food. I want a recipe that has a lot of flavor and doesn’t just taste like tofu.

Does anyone have a recipe for a tofurkey with a really good southwestern flavor?

A: my friends recommand these few

http://vegetarian.about.com/od/tofurkyrecipes/r/southwesttofurk.htm (sauce)
http://vegetarian.about.com/od/specialoccasionrecipe1/r/garlictofurky.htm (sauce)
http://video.about.com/vegetarian/How-to-Make-Tofu-Turkey.htm (video)
http://vegetarian.about.com/od/maindishentreerecipes/r/vegturkey.htm (loft of tofurkey)

Q: Does anyone know how I can get the recipe for “Southwestern Egg Rolls” served at Chili’s Restaurant?
I love them and would like to make them at home for my family.

A: CHILI’S GRILL AND BAR SOUTHWESTERN EGG ROLLS

1 chicken breast fillet
1 tablespoon vegetable oil
2 tablespoons minced red bell pepper
2 tablespoons minced green onion
1/3 cup frozen corn
1/4 cup canned black beans, rinsed and drained
2 tablespoons frozen spinach, thawed and drained
2 tablespoons diced, canned jalapeno peppers
1/2 tablespoon minced fresh parsley
1/2 teaspoon cumin
1/2 teaspoon chili powder
1/4 teaspoon salt
Dash cayenne pepper
3/4 cup shredded Monterey jack cheese
5 (7-inch) flour tortillas

Avocado-Ranch Dipping Sauce
1/4 cup smashed, fresh avocado (about half of an avocado)
1/4 cup mayonnaise
1/4 cup sour cream
1 tablespoon buttermilk
1 1/2 teaspoons white vinegar
1/8 teaspoon salt
1/8 teaspoon dried parsley
1/8 teaspoon onion powder
Dash dried dill weed
Dash garlic powder
Dash pepper

Garnish
2 tablespoons chopped tomato
1 tablespoon chopped onion

Preheat barbecue grill to high heat.

Rub chicken breast with some vegetable oil then grill it on barbecue for 4 to 5 minutes per side or until done.

Lightly salt and pepper each side of chicken while it cooks. Set chicken aside until it cools down enough to handle.

Preheat 1 tablespoon of vegetable oil in a medium-size skillet over medium-high heat. Add red pepper and onion to pan and sauté for a couple minutes until tender. Dice cooked chicken into small cubes and add it to pan. Add corn, black beans, spinach, jalapeno peppers, parsley, cumin, chili powder, salt, and cayenne pepper to pan. Cook for another 4 minutes; stir well so that spinach separates and is incorporated into mixture. Remove pan from heat and add cheese; stir until cheese is melted.

Wrap tortillas in a moist cloth and microwave on high temperature for 1 1/2 minutes or until hot. Spoon approximately one-fifth of mixture into center of a tortilla. Fold in ends and then roll tortilla over mixture. Roll tortilla very tight, then pierce with a wooden pick to hold together.

Repeat with remaining ingredients until you have five egg rolls. Arrange egg rolls on a plate, cover plate with plastic wrap and freeze for at least 4 hours or overnight.

While egg rolls freeze, prepare Avocado-Ranch Dipping Sauce by combining all of ingredients in a small bowl.

Preheat 4 to 6 cups of oil to 375 degrees F.

Deep fry egg rolls in hot oil for 12 to 15 minutes and remove to paper towels or a rack to drain for about 2 minutes.

Slice each egg roll diagonally lengthwise and arrange on a plate around a small bowl of dipping sauce. Garnish dipping sauce with chopped tomato and onion.

Phew alot of ingredients, I know! but it’s well worth it. Delicious.

Q: Does anyone have a recipe for Southwestern Egg Rolls?

A: * 2 tablespoons vegetable oil
* 1 skinless, boneless chicken breast half
* 2 tablespoons minced green onion
* 2 tablespoons minced red bell pepper
* 1/3 cup frozen corn kernels
* 1/4 cup black beans, rinsed and drained
* 2 tablespoons frozen chopped spinach, thawed and drained
* 2 tablespoons diced jalapeno peppers
* 1/2 tablespoon minced fresh parsley
* 1/2 teaspoon ground cumin
* 1/2 teaspoon chili powder
* 1/3 teaspoon salt
* 1 pinch ground cayenne pepper
* 3/4 cup shredded Monterey Jack cheese
* 5 (6 inch) flour tortillas
* 1 quart oil for deep frying

DIRECTIONS

1. Rub 1 tablespoon vegetable oil over chicken breast. In a medium saucepan over medium heat, cook chicken approximately 5 minutes per side, until meat is no longer pink and juices run clear. Remove from heat and set aside.
2. Heat remaining 1 tablespoon vegetable oil in a medium saucepan over medium heat. Stir in green onion and red pepper. Cook and stir 5 minutes, until tender.
3. Dice chicken and mix into the pan with onion and red pepper. Mix in corn, black beans, spinach, jalapeno peppers, parsley, cumin, chili powder, salt and cayenne pepper. Cook and stir 5 minutes, until well blended and tender. Remove from heat and stir in Monterey Jack cheese so that it melts.
4. Wrap tortillas with a clean, lightly moist cloth. Microwave on high approximately 1 minute, or until hot and pliable.
5. Spoon even amounts of the mixture into each tortilla. Fold ends of tortillas, then roll tightly around mixture. Secure with toothpicks. Arrange in a medium dish, cover with plastic, and place in the freezer. Freeze at least 4 hours.
6. In a large, deep skillet, heat oil for deep frying to 375 degrees F (190 degrees C). Deep fry frozen, stuffed tortillas 10 minutes each, or until dark golden brown. Drain on paper towels before serving.

Q: Anyone have a good Southwestern Corn Dip recipe?
I tried a corn dip yesterday that had corn, black beans, sour cream, and taco seasonings. However, I can’t remember the recipe. Does anyone have a recipe with those ingredients?

A: Mexican Corn Dip

Ingredients
1 (12 ounce) can mexicorn, drained
3/4 cup shredded cheddar cheese
1/2 cup mayonnaise
1/2 cup sour cream
1/2 cup chopped green onion
1 (4 ounce) can green chilies
2 jalapenos, chopped and seeded
2 tablespoons picante sauce
1/2 teaspoon salt
1/2 teaspoon ground cumin

pictures nad more recipes on

http://www.foodsndrink.blogspot.com

Q: Recipe for Southwestern Eggrolls?
I’m looking for a tasty recipe with corn, chiken or beef & possibly a salsa of sorts. I’ve had southwetsern Eggrolls are few chain restaurants & they are always delicious & looking for something similar & a little spicy. Also I bought wonton wrappers by accident…can I still use them for this recipe? Thanks

A: I would leave the salsa for dipping. too much liquid in a eggroll can get messy, soggy or burst while cooking. Try mixing grilled chicken pieces, corn, roasted red peppers, diced avocado and garlic and red onion together. Add a bit of chili powder, salt, pepper, cilantro and lime juice, and olive oil. taste to check balance of ingredients. You can use the wonton wrappers (as long as they are not the see through rice paper kind – those just work for uncooked rolls) – be careful not to overfill – use less filling than you’d think so you can seal them completely and leave room for the inevitable steam from cooking. Fry in vegetable oil until golden brown. Drain on paper towel and serve with salsa for dipping.

Q: looking for a southern or southwestern chili recipe from the marlboro cookbook that calls for1- 2 cans of beer
can anyone help me with this?

A: i got it at home – post it in a day or two for you

sorry dude my wife gave the book away

Q: What are some real southern food recipes?
I just moved to the south, and I am looking for some recipes of real southern foods. Dishes that have been cooked by many southern generations. Like fired okra, fried pickles, fried green tomatoes, and fired chicken. If anyone has some real southern recipes, I would greatly appreciate them. Thank you so very much.
Wow, there are so many good answers, I couldn’t choose a best answer. So I am just going to put it up to vote. Thank you all so very, very much. I can’t wait to start cooking!!!

A: I live in Georgia and these are some of my favorites that are tried and true recipes from my family.
Cube Steak with Onion Gravy:
1 lb. cube steak
1 cup flour
Salt, pepper, garlic powder
2 cans beef broth
1 onion, chopped
1 envelope onion soup mix
1 tbsp. worchestershire sauce
Salt, pepper, 1/2 tsp. thyme

Place flour in a shallow dish and season with salt, pepper, and garlic powder. Coat cube steak with flour well and place in a hot skillet with vegetable oil. Brown cube steaks well on both sides and remove from skillet– you’re not cooking them all the way through now. With drippings/oil from the pan add in enough flour to make a roux, usually 2-3 tbsp. Brown the flour/oil/roux mixture until it turns a deep golden brown over medium low heat, usually takes 10 minutes. Whisk in enough beef broth for a gravy– this you have to use your judgment on. Keep whisking to remove all lumps. Now add in all seasonings such as salt, pepper, thyme. onion soup mix, worchestershire sauce, and chopped onion and stir to combine. Add in browned cube steak and turn heat to low and simmer covered for one and a half hours. You may need to add more broth during cooking time. Serve over hot buttered rice and enjoy!

Here’s my recipe for Macaroni and Cheese- southern style that’s baked. Boil one 8 oz box of elbow noodles until done and drain. Meanwhile, mix together one 12 oz can evaporated milk, 1 cup sour cream, salt/pepper/cayenne to taste, 1 egg, and 8-16 oz cheddar cheese. You can add as much cheese as you want but hold out some of it for the top of the mac and cheese. Mix that together and add in your cooked elbow macaroni. Pour into a greased casserole dish, top with remaining cheese, and bake at 350 degrees for 30 mintues. Check the mac and cheese to see if it’s done. If it still looks like it has liquid left you can cook it for longer or take it out if you like creamy mac and cheese.

Banana Pudding is a southern staple at all potlucks and family reunions. Here’s the recipe I use and everyone loves it.
Banana Pudding:
1 can sweetened condensed milk
1 1/2 cups cold water
1 pkg. 4 serving size vanilla pudding
1 pint heavy whipping cream
3 bananas, sliced
1 box vanilla wafers

Whisk the sweetened condensed milk and water together. Add in the pudding mix, stir and chill in fridge. Meanwhile in a chilled bowl, beat the whipping cream with hand mixer until stiff peaks form. Fold the whipped cream together with the pudding/milk mixture. Layer pudding/cream mixture on bottom of another bowl with layers of bananas and wafers until you have used all the pudding mixture, bananas, and wafers. Chill and serve.

Buttermilk Biscuits:
2 cups all purpose flour
1 tbsp. baking powder
1/2 tsp. baking soda
1 tsp. salt
1/4 cup shortening, chilled
1/4 cup butter, chilled
3/4 cup buttermilk
Mix together flour, salt, baking powder, and baking soda in a bowl. Cut in shortening and butter until the fats are the size of small peas. Stir in buttermilk gently. If dough is dry add a few more tablespoons of buttermilk. Depending on the weather you may need more or less buttermilk. Turn dough out onto floured surface and roll to thickness desired (1/2 inch for high biscuits). Cut with biscuit cutter and place on greased baking sheet and brush tops of biscuits with extra buttermilk or melted butter. Bake at 500 degrees for 8-10 minutes.

Q: Good southern cookin recipes?
I’m looking for some great old fashioned southern meal recipes with sides. I already know how to do fried chicken and meatloaf but I am looking for a bigger variety. We pretty much like anything but seafood.

A: ok here you go, I am from Louisiana and love to cook:

Grandma Bryan’s Chicken and Dumplings

CHICKEN
2 tablespoons vegetable oil
3-4 pounds chicken pieces (legs, breasts, thighs)
1 small onion, chopped
2 ribs celery, thinly sliced
3 cups plus 1/2 cup water
1 bay leaf
3 chicken bouillon cubes
1 teaspoon salt
Black pepper, to taste
5 medium-size carrots, peeled and thinly sliced
1/3 cup all-purpose flour

DUMPLINGS
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 tablespoon chopped fresh parsley
2/3 cup milk
1 large egg
1 tablespoon vegetable oil

1. For the chicken, heat the oil in a large Dutch oven or other large covered saucepan. Add the chicken pieces and brown them on each side for 2 minutes.

2. Stir in the onion and celery. Sauté briefly.

3. Add 3 cups of water, bay leaf, bouillon cubes, salt, and pepper. Bring to a boil, then reduce the heat and simmer the chicken, covered, for 30 minutes.

4. Remove the chicken, add the carrots to the pot, cover, and simmer for 10 minutes or until the carrots are tender.

5. Meanwhile, remove the chicken meat from the bones.

6. Whisk together the flour and the remaining 1/2 cup of water in a medium bowl until smooth.

7. Add the mixture and the chicken meat to the simmering saucepan. Cover and continue to simmer.

8. To prepare the dumplings, combine the flour, baking powder, salt, and fresh parsley in a large bowl.

9. Make a well in the dry mixture and add the milk, egg, and oil. Stir briskly to make a batter.

10. For each dumpling, spoon a rounded tablespoon of batter into the simmering broth. Cover and simmer for another 13 to 15 minutes, without stirring.

11. Ladle into wide soup bowls and serve hot. Makes 5 to 6 servings.

Sugar Kissed Apple Pie
Pastry
2 cups Gold Medal® all-purpose flour
1 teaspoon salt
2/3 cup plus 2 tablespoons shortening
4 to 6 tablespoons cold water
Filling
1/2 cup sugar
1/4 cup Gold Medal® all-purpose flour
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Dash salt
6 cups thinly sliced peeled tart apples (6 medium)
2 tablespoons butter or margarine, if desired
Topping
1 tablespoon water
1 tablespoon sugar

1. Heat oven to 425°F. In medium bowl, mix 2 cups flour and 1 teaspoon salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary).
2. Gather pastry into a ball. Divide pastry in half; shape each half into flattened round on lightly floured surface. Wrap flattened rounds of pastry in plastic wrap; refrigerate about 45 minutes or until firm and cold, yet pliable.
3. On lightly floured surface, roll 1 round of pastry into circle 2 inches larger than upside-down 9-inch glass pie plate, using floured rolling pin. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side.
4. In large bowl, mix 1/2 cup sugar, 1/4 cup flour, the cinnamon, nutmeg and dash of salt. Stir in apples. Spoon into pastry-lined pie plate. Cut butter into small pieces; sprinkle over apples. Trim overhanging edge of bottom pastry 1/2 inch from rim of plate.
5. Roll other round of pastry. Fold pastry into fourths and cut slits so steam can escape; place over filling and unfold. Trim overhanging edge of top pastry 1 inch from rim of plate. Fold and roll top edge under lower edge, pressing on rim to seal; flute. Brush top crust with 1 tablespoon water; sprinkle with 1 tablespoon sugar.
6. Cover edge with 2- to 3-inch strip of foil to prevent excessive browning; remove foil during last 15 minutes of baking. Bake 40 to 50 minutes or until crust is golden brown and juice begins to bubble through slits in crust. Cool on cooling rack at least 2 hours.

STUFFED BELL PEPPERS

RECIPE INGREDIENTS:
6 large red or green peppers, rinsed
1 pound lean ground beef
1 medium onion, finely chopped
1 or 2 cloves garlic, minced
1/2 cup long-grain white rice
1 1/4 cups chicken or beef broth
3/4 cup diced tomato (fresh or canned)
1 teaspoon paprika
1 teaspoon Worcestershire sauce
1 teaspoon dried basil
1/2 teaspoon salt
Pepper, to taste
1/3 cup grated Parmesan, plus a little extra for garnish
1 large egg, lightly beaten
3 cups of your favorite tomato sauce

1. Slice the top 1/4 inch off each pepper. Finely chop the flesh on the stem end; set it aside. Remove the seeds and white pith from inside the peppers. (If the peppers won’t stand up straight, take a small slice off the bottom with a paring knife to make a flat surface.)

2. Put a steamer basket (or a colander) inside a large pot and add an inch or so of water. Place the peppers in the basket. Bring the water to a boil and tightly cover the pot. Steam the peppers for 8 minutes. Remove the peppers with tongs and set them on a wire rack to cool.

3. Combine the reserved chopped pepper, ground beef, onion, and garlic in a large skillet. Brown the meat over medium heat for 5 to 6 minutes, breaking it up with a wooden spoon.

4. Drain any visible fat from the pan, then return it to the heat. Add the rice, broth, tomato, paprika, Worcestershire sauce, basil, salt, and pepper. Bring the mixture to a boil, then reduce the heat and simmer it, tightly covered, for 18 to 20 minutes, or until the liquid is absorbed. Remove the pan from the heat and let it stand for 15 to 20 minutes. Stir in the egg and the 1/3 cup of Parmesan.

5. Heat the oven to 375 degrees. Lightly oil a large baking dish or casserole and pour in 2 1/2 cups of tomato sauce. Using a large spoon, scoop about 3/4 cup of filling into each pepper. Set the stuffed peppers into the prepared pan, so they are evenly spaced and surrounded by sauce. Spread a spoonful of the remaining sauce over the top of each, to keep the filling moist, and cover the pan with aluminum foil.

6. Bake the peppers until they’re heated through, about 35 minutes. Remove the foil and sprinkle the tops with Parmesan. Serve the peppers hot, in pools of tomato sauce. Makes 6 servings.

My Mam maw Jewell’s Banana Pudding:

1 large package instant vanilla instant pudding
1 can sweetened condensed milk
12 oz carton whipped topping
1 large box vanilla wafers
6 large ripe bananas

Mix instant pudding mix as directed. Combine with condensed milk. Fold in whipped topping. Layer together with bananas and vanilla wafers. Sprinkle crumbled vanilla wafer crumbs on top.

Chicken and Cornbread Dressing
(GREAT FOR HOLIDAYS)
1 large hen or chicken
3 cups crumbled bread (day old)
6 cups crumbled cornbread (not sweet)
2 large onions, chopped
1/2 cup green onion tops, chopped
1/2 cup chopped bell pepper
1 cup celery, chopped
7 eggs (raw)
2 cups milk (I use evap. milk)
salt and pepper (I don’t salt, I use chicken bullion cubes adds more flavor to broth.)
Preheat oven 375 degrees. Cook chicken until tender in seasoned water, then de-bone. In saucepan, combine 1 !/2 cups of the broth made from boiling chicken, onions, celery and green bell pepper and bring to a boil. Reduce heat and simmer until vegetables are tender. In large mixing bowl mix chicken, breads, broth/vegetable mixture: add eggs, milk and salt and pepper. Mix well and bake in a large, greased baking dish. Bake 375 degrees for 45 minutes or until knife comes out of center clean. Serves 10 – 12

CARROT CAKE

2 cups plain flour
2 cups sugar
2 teaspoons baking powder
2 teaspoons soda
1 teaspoon cinnamon
1 teaspoon salt
4 eggs
1 1/2 cups Wesson oil
3 cups grated carrots
1/2 cup chopped pecans
1/2 cup chopped English walnuts
3 – (8 ounce) packages cream cheese
1 stick butter (not margarine)
1 – (2 pound) bag of powder sugar

Preheat oven to 300 degrees. Mix flour, sugar, baking powder, soda, salt, cinnamon. Beat eggs and add oil. Combine dry ingredients with egg mixture. Add carrots and nuts and pour into 4 greased/floured cake pans (8 or 9 inch) and bake for 45 minutes at 300 degrees. Cream together cream cheese and butter. Add sugar and beat well. ( I always let my cake cool for a very long time, sometimes overnight) When cake is cool, frost between layers.

Hawaiian Chicken
1-3# cut up ready to cook fryer
1/4 cup melted butter
1-9 oz can pineapple slices (or chunks) I uses more
1/4 cup brown sugar
2 Tab. cornstarch
2 Tab chili sauce
1 tsp soy sauce
1 tsp salt
1/4 cup vinegar
1/2 tsp Worcestershire sauce
1/3 cup cat sup
In a shallow roasting pan, roll chicken in melted butter until well coated. Arrange pieces, skin side up, in a single layer in pan. Reserve 2 slices of pineapple for garnishing & dice the remaining. Mix the pinapple juice with the remaining ingredients. Add drained pinapple pieces. Spoon half over chicken. Cover and bake 350 degrees for 1/2 hour. Uncover & bake for 30-45 min. or longer till chicken is tender. Baste chicken occ. with sauce as it cooks. When done twist the two slices of pinapple (cut into) and place on chicken and serve.

Mama’s Chicken and Rice

1/4 cup canola oil
1 chicken, cut up or pre-cut pieces
1 large onion
1 teaspoon salt
1/4 cup black pepper
2 cups raw rice
4 cups water

Brown chicken in hot oil. Cook until almost done. Add onions, salt and black pepper. Cook at least 5 minutes. Add rice and water. Cook until almost all liquid is absorbed. Cover and turn off fire. Let set for 10 minutes or longer. Stir and enjoy.

Q: Anyone have some good authentic Southern Cooking Recipes?
I need help with finding southern cooking recipes please. I know there are plenty of websites that have them but some seem a bit odd to be from the south. Does anyone have some real, authentic recipes that you know for sure are from the south?

Thanks in advanced,
Jalapeno10

P.S.- I’m asking about this because I need to make a cookbook as an English Project associated with TKAM (To Kill a Mockingbird) By: Harper Lee.

A: This is very similar to my Kentuckian mom’s Sweet Potato Pie:

3 large sweet potatoes
1 stick butter
3 eggs, beaten
2 cups sugar
1 small can evaporated milk
1 1/2 Tbsp. cornstarch
1 tsp. vanilla
1 tsp. lemon flavoring
3 pie shells

Peel sweet potatoes, then boil them whole; drain water.

Mash potatoes with butter. Add eggs and milk. Combine sugar with cornstarch; add to potato mixture. Finally, add vanilla and lemon flavoring.

Pour into pie shells. Bake at 350 degrees until brown. Makes 3 pies.

***************************
Note:

I’m sure you probably know this, but Southern cooking varies widely from region to region, depending on what nationality the settlers were. Even recipes for the same dish will be quite a bit different depending on where the cook is from.

The two answers above prove my point. My mom’s fried chicken was prepared by soaking the pieces in plain milk, rolling them in flour seasoned with salt, pepper, and a dash of paprika, then skillet fried until done. The drippings were thickened with flour and made into milk gravy.

Q: Can you suggest a couple of traditional southern recipes?
My sister is coming to visit me in Canada from Las Vegas. Her husband was from Georgia and I know that she eats a lot of food that was traditional in Georgia. ( dishes with different kinds of beans, etc.) I would like to make something for at least a couple of meals that are more in line with what she is accustomed to. Does anyone have any simple recipes they could suggest. Nothing too expensive or extravagant please because I am handicapped and on a limited budget. Thankyou.

A: I’m from Texas, but the foods I’m recommending are common throughout the South. They’re all easy to afford and fairly simple to make, but don’t be afraid to substitute ingredients (i.e. bacon drippings = vegetable oil or new potatoes = cut up russets).

1. Fried Chicken: http://southernfood.about.com/cs/chickenrecipes/a/fried_chicken_2.htm

2. Old fashioned cornbread: http://www.dianaskitchen.com/page/bread/cbrd.htm

3. Fried Okra: http://www.cooksrecipes.com/sidedish/southern-fried-okra.html

4. Green beans and new potatoes: http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_30521,00.html

5. Southern pinto beans: http://recipes.newkerala.com/cooking-guide/recipe.php?item_id=92

Q: how can we convert southern recipes into diabetic recipes?
Ok you southern ladies I know that someone out there is a diabetic and is from the south. Help my sister just found out she could be a diabetic and we all have the gene. Help us convert some southern food into what would be acceptable for a diabetic. Thanks Sister from the south.

A: I grew up in Louisiana, am currently living in Mississippi, I’m 44, and Type 2, and a retired chef. I started out with a BG of 1400 and my A1C was 13 (March 09). Making only minor changes I have gotten my BG under control and my last A1C was 6.8 (May 09). Here is what I did:
Sugar out, splenda in.
Reg. soda’s out, diet in.
white bread out, whole grain in.
White rice out, brown or wild in.
Regular pastas out, wheat came in.
Processed foods, like spag. sauce out, homemade in.
Fresh veggies.
Lean meats.
Reg. jelly out, in came sugar free, same for syrup.

Other then those, I just used PORTION CONTROL. and that is a biggie. Read labels on everything. Measure everything. If a portion is half a cup, that is what I ate. The only items I would eat more of would be veggies, if I needed seconds. Count every thing you put in your mouth, no matter if it is only 5g of carbs. It all adds up. Now I did register and use this site: http://www.fitday.com to track all my car bs, cholesterol, salt, and fat, as well as my vitamins everyday. This is a great site, and has been very helpful to me (it also will keep up with calories that you burn, and your exercises). I still eat mashed and fried potatoes, fried chicken, cornbread, biscuits, and sweets. But like I said, I measure everything, and I count every single carb. Good luck to you.

Q: What are so good Southern Recipes?
I’m makeing a cookbook for my step grandparents for xmas. They are from Maine/New york and travel down to VA all the time to visit me. They love the food here and can’t gt waht the like up there very much. I just wanted to know so good recipes other than just fried chicken.
I mean OTHER than just fried chicken!

A: Southern Fried Cabbage

INGREDIENTS
3 slices bacon, cut into thirds
1/3 cup vegetable oil
1 teaspoon salt, or to taste
1 teaspoon ground black pepper, or to taste
1 head cabbage, cored and sliced
1 white onion, chopped
1 pinch white sugar

DIRECTIONS
Place the bacon and vegetable oil into a large pot over medium heat. Season with salt and pepper. Cook for about 5 minutes, or until bacon is crisp. Add cabbage, onion, and sugar to the pot; cook and stir continuously for 5 minutes, until tender.

Southern Pulled Pork

INGREDIENTS
1 tablespoon butter
2 pounds boneless pork roast
1 tablespoon Cajun seasoning
1 medium onion, chopped
4 cloves garlic, crushed
4 cups water
1 tablespoon liquid smoke flavoring

DIRECTIONS
Cut the pork roast into large chunks. Season generously with the Cajun seasoning. Melt butter in a large skillet over medium-high heat. Add pork, and brown on all sides. Remove from the skillet, and transfer to a slow cooker.
Add the onion and garlic to the skillet, and cook for a few minutes until tender. Stir in the water scraping the bottom to include all of the browned pork bits from the bottom of the pan, then pour the whole mixture into the slow cooker with the pork. Stir in liquid smoke flavoring.
Cover, and cook on High for 6 hours, or until meat is falling apart when pierced with a fork. Remove pieces of pork from the slow cooker, and shred. Return to the slow cooker to keep warm while serving.

Southern Cornbread

INGREDIENTS
2 cups cornmeal
2 cups all-purpose flour
1/2 teaspoon salt
2 tablespoons baking powder
2 eggs
1 cup margarine, melted
4 cups buttermilk

DIRECTIONS
In a large bowl mix together the corn meal, flour, salt, and baking powder.
In a separate bowl mix together the eggs, butter, and buttermilk. Add to the dry ingredients and stir until well blended.
Heat a dry 12 inch cast iron skillet over high heat for 2 minutes. Add corn oil to skillet, swirl oil around to coat bottom and sides. Leave remaining oil in pan. Return to high heat for 1 minute.
Pour the cornbread batter into the skillet and cook on high heat until bubbles start to form in the center. Remove from stove.
Bake in a preheated 400 degree F (200 degree C) oven for 40 to 50 minutes, or until a knife inserted into the center comes out clean. Serve warm.

Southern Cornbread dressing

INGREDIENTS
4 skinless, boneless chicken breast halves
1 (16 ounce) package dry corn bread mix
1 (1 pound) loaf day-old white bread, torn into small pieces
4 tablespoons margarine
1/2 cup chopped onions
1/2 cup chopped celery
1 (10.75 ounce) can condensed cream of chicken soup
1/8 teaspoon garlic powder
2 teaspoons poultry seasoning
1/2 teaspoon ground black pepper
6 eggs

DIRECTIONS
Place the chicken breast halves in a large saucepan with enough water to cover. Bring to a boil. Cook 1 hour, or until the meat is tender and easily shredded. Shred chicken and set aside. Reserve 4 to 6 cups of the remaining broth.
Prepare an 8×8 inch pan of cornbread according to package directions. Crumble the corn bread into a large bowl. Mix in the white bread.
Preheat oven to 350 degrees F (175 degrees C).
In a medium saucepan over medium heat, melt the margarine and stir in the onions and celery. Slowly cook, stirring occasionally, until tender.
Stir the onions and celery into the bread mixture. Mix in the chicken, 4 cups reserved broth, cream of chicken soup, garlic powder, poultry seasoning, pepper and eggs. Blend with a potato masher until the mixture is the consistency of gelatin. Use more of the reserved broth as necessary to attain desired consistency. Transfer to a 9×13 inch baking dish.
Bake in the preheated oven 30 minutes, or until golden brown.

Q: Simple (preferably southern) recipes without chicken or seafood?
I need some really simple, cheap, and preferably southern recipes that don’t use chicken or seafood. My father is a super picky eater and won’t eat chicken, fish, or anything that has so many ingrediants it’s not easily identifiable. So, this puts me in a tight spot when trying to meal a diverse array of foods throughout the week that my father will eat (especially with sidedishes). I would welcome any suggestions. Thanks in advance.

A: Chicken fried Steak and eggs
Biscuits and gravy
Meatloaf and mashed taters w/corn
Beef stew
Sheppard’s pie southern style
Collard greens and Ham

stuff like that

Q: What are the best recipes for southern cooking?
You see , I want to cook southern meals because everyone is always saying how wonderfully delicious they are! I just don’t know which recipes are actually southern food. I was thinking of moving down there, but I think that may be too drastic…

A: http://members.tripod.com/southern_recipes/crockpotrecipes.htm
loads of yummy southern recipes

Q: Can anyone share some good Southern Recipes or cookbooks?
My boyfriend in originally from Louisiana, he just moved up here( michigan) a few months ago. He raves about the cooking back home but i have yet to find anything that seemed to have really come from the south ( i mean spice wise and such) I was also wondering if there was any place up here i could find the meat and spices they use because he said when i tried the meat was off. even though it said Cajun. Thank you so much
Spicyness of the food isnt a problem the more heat the better.

A: Here’s a link to 57 cookbooks…

http://www.recipezaar.com/cookbooks.php?s_type=%2Fcookbooks.php&q=Cajun&Search=Search&Searcht=Search

This is a link to 770 recipes…

http://www.recipezaar.com/recipes.php?s_type=%2Frecipes.php&q=Cajun&Search=Search&Searcht=Search

Enjoy!!!!

Q: I want some new southern recipes, some alternatives to things I already make?
I make all the staples, from mac n cheese, biscuits, meatloaf, fried chicken, pork chops.. I was just wanting to see some variations I could try. Nothing weird or involving seafood, my husband is super allergic to all seafood.

A: Chicken and Dumplings.
INGREDIENTS

* 1 (4 pound) whole chicken
* 3 cups water
* 3 cubes chicken bouillon
* 1 pinch poultry seasoning
* 1 pinch dried thyme
* 1 dash garlic powder
* 1 pinch dried sage
* 1/8 teaspoon salt
* 1/8 teaspoon ground black pepper
* 1 onion, chopped
* 1 1/2 cups chopped celery
* 1 cup chopped carrots
* 2 potatoes, cubed
* 1/4 cup chopped green bell pepper
* 1/4 cup chopped tomatoes
* 1 (10.75 ounce) can condensed chicken broth
* 2 tablespoons all-purpose flour
* salt and pepper to taste
* 2 cups buttermilk baking mix
* 1/8 teaspoon chopped fresh parsley
* 1/4 teaspoon ground black pepper
* 1 cup milk

DIRECTIONS

1. In a large pot over medium high heat, combine the chicken, water, bouillon, poultry seasoning, thyme, garlic powder, sage and salt and pepper. Bring to a boil, reduce heat to low and allow to simmer. Add the onion, celery, carrots, potatoes, green bell pepper and tomatoes, cover pot and allow to simmer for one hour, or until vegetables are tender and chicken is done.
2. In a separate small bowl, combine the flour, buttermilk baking mix, parsley, ground black pepper and milk. Mix together well and form into little balls. Drop these balls into the simmering soup. Simmer for 5 more minutes.
3. Remove chicken, debone, take off skin, chop the chicken meat and return to pot. Heat through and serve.

Q: Where can I find some real southern comfort food recipes?
My mother in law makes the best southern cooking and I miss it so much! Where can I find recipes to make some authentic southern comfort food?

A: http://southernfood.about.com/ is a great site- you can find just about any recipe you want with a southern flair. Start with sweet tea, corn bread, and this way over the top macaroni and cheese, from a very southern “belle”

Over-the-Rainbow Macaroni and Cheese
Recipe created by Patti LaBelle

Patti LaBelle says that the sure sign of a good cook is if their macaroni and cheese will make you cry! According to Oprah, Patti’s version just might bring tears to your eyes.

1 tablespoon vegetable oil
1 pound elbow macaroni
8 tablespoons (1 stick) plus 1 tablespoon butter
1/2 cup (2 ounces) shredded Muenster cheese
1/2 cup (2 ounces) shredded mild Cheddar cheese
1/2 cup (2 ounces) shredded sharp Cheddar cheese
1/2 cup (2 ounces) shredded Monterey Jack
2 cups half-and-half
1 cup (8 ounces) Velveeta, cut into small cubes
2 large eggs, lightly beaten
1/4 teaspoon seasoned salt
1/8 teaspoon freshly ground black pepper

Preheat the oven to 350 degrees F. Lightly butter a deep 2 1/2-quart casserole.

Bring the large pot of salted water to a boil over high heat. Add the oil, then the elbow macaroni, and cook until the macaroni is just tender, about 7 minutes. Do not overcook. Drain well. Return to the cooking pot.

In a small saucepan, melt eight tablespoons of the butter. Stir into the macaroni. In a large bowl, mix the Muenster, mild and sharp Cheddar, and Monterey Jack cheeses. To the macaroni, add the half-and-half, 1 1/2 cups of the shredded cheese, the cubed Velveeta, and the eggs. Season with salt and pepper. Transfer to the buttered casserole. Sprinkle with the remaining 1/2 cup of shredded cheese and dot with the remaining one tablespoon of butter.

Bake until it’s bubbling around the edges, about 35 minutes. Serve hot.

Q: Do you know of any good Southern recipes and the history behind them?

A: Hmmmm! You did say you wanted history.

Yes, the hush puppy.
The chuck wagon that follows cattle drives had only the bare necessities, most were dry ingredients that they could cook in water or fat or on a grill. It’s said that the cooks would throw the cooked doughballs made with cornmeal at the dogs to shut them up while the cattlemen were eating their own dinner.

Bacon Hush Puppies:

6 slices bacon
1-1/2 cups yellow cornmeal
1/2 cup all-purpose flour
1 tablespoon baking powder
1/4 teaspoon salt
1/2 cup chopped onion
1 egg, slightly beaten
1 cup buttermilk or sour milk
Vegetable oil

Cook bacon in heavy skillet 6 to 8 minutes or until crisp. Remove bacon, reserving 2 tablespoons drippings in skillet. Drain bacon, and crumble. Set bacon and drippings aside. Combine cornmeal and next 3-ingredients; stir in onion and bacon. Make a well in center of mixture. Combine egg, buttermilk, and bacon drippings. add to dry ingredients, stirring just until moistened.

Pour vegetable oil to a depth of 3-inches in a Dutch oven; heat to 375 degrees. Carefully drop batter by tablespoonfuls into hot oil. Fry a few at a time 3-minutes or until hush puppies are golden brown, turning once. Drain on paper towels. Serve immediately. (Yields: 20 hush puppies)

Salt cured ham and beans
Salt cured ham was a way of preserving ham 2 centuries ago when there was no refrigeration–Smithfield ham being one of the better known types still using the method today in the States–although the Germans, Italians and Spaniards use a variation of the method. This ham is wonderfully dense ham because it becomes dehydrated, and it is very flavorful. It does need to be soaked several times in water before carving, but it is so well worth it. The flavor it brings to any bean or soup recipe is incredible and it makes a broth that is out of this world.

Swamp Cabbage and Rice
Cut down a palmetto tree (which is not an actual tree)
It was called Swamp Cabbage because of where these plants grow and because of the many layers they have like the leaves of a cabbage–people were so hungry in Florida when it was first being settled that they tried many things, even things that the Seminole Indians taught them. These plants can reach 20 feet tall but should be cut when the plant is not more than 5-6 feet tall. The other name for it is
Heart of Palm.

Cut off all of the outer layers until you come to the creamy colored inner layers. Cut them in rounds into water so that they don’t turn brown.

Saute 1/2 lb. of fat bacon or side meat in a deep dutch oven.
Saute 1 large onion in the bacon fat until clear
Add the Swamp Cabbage and 2 quarts of chicken stock.
Salt and ground pepper to taste

Cook in dutch oven on top of the stove until the cabbage is tender and the moisture had has cooked down. Make 8 cups of cooked rice and serve Swamp Cabbage over the rice.

Q: What are some good “Southern Cooking” recipes?
While I’m from the south myself, I’ve got a more exotic palette. My fiancee, however, is “just a good ol’ boy from Alabama”.
I need some southern-style comfort food recipes to please him! He nearly puked when I made curried chicken the other day! HELP!!!!

A: Southern Style Chicken and Dumplings

INGREDIENTS
1 (3 pound) whole chicken
1 onion, quartered
2 slices lemon
salt and pepper to taste
3 cups water
1 bay leaf
1/2 teaspoon dried thyme
2 cups all-purpose flour
3 tablespoons shortening
1 teaspoon salt
1/4 cup water

DIRECTIONS
In a heavy pot with a lid place the chicken, onion, lemon, salt, pepper, water, bay leaf and thyme. Simmer all over low heat until tender, about 1 hour.
Let chicken cool slightly in pot, then remove and take the meat off of the bones. Discard the bones and skin and skim excess fat off the broth if desired. Discard the onion, lemon and bay leaf. If desired, wash out pot well. Return broth and chicken pieces to the pot. Simmer over low heat while making the dumplings.
To Make Dumplings: In a medium mixing bowl, cut shortening into the flour and salt. Stir in 1/4 cup water (more if needed) to form a soft dough. Roll out dough on a floured surface, with a rolling pin, until very thin. Cut into 1 inch wide strips using a pizza cutter or knife. Tear off 1 inch long pieces from these strips and drop into simmering broth and chicken meat. Simmer for 10 minutes with the lid off, then 10 minutes more with the lid on. Serve immediately.

Meatloaf

1/2 cup +/- shredded cheese
2 lbs lean ground beef
1 1/4 cup Italian flavored bread crumbs
3/4 cup BBQ sauce
2 eggs
1 envelope Lipton onion soup mix (I use Garlic and Herb flavor)

Preheat oven to 350*, 325 for glass dish. Mix MOST of the cheese in with all of the ingredients. Mix well. In a shallow baking dish, shape into loaf. Bake 1 hour. Remove from oven; sprinkle remaining cheese on top. Return to oven. Bake 5 more minutes or until cheese is melted. Refrigerate leftovers.

Southern Fried Chicken

INGREDIENTS

* 1 (3 pound) whole chicken, cut into pieces
* 1 cup all-purpose flour
* salt to taste
* ground black pepper to taste
* 1 teaspoon paprika
* 1 quart vegetable oil for frying

DIRECTIONS

1. Season chicken pieces with salt, pepper, and paprika. Roll in flour.
2. Add 1/2 to 3/4 inch oil to a large, heavy skillet. Heat to approximately 365 degrees F (185 degrees C). Place chicken pieces in hot oil. Cover, and fry until golden, turning once. Drain on paper towels.

Q: I want some ORIGINAL southern recipes? I will eat anything BUT seafood.?
I am getting old enough that I want to be able to cook like my mother and grandfather did when I was younger, they are not around and did not leave me any recipes. I have looked at most of the websites and I WANT any family recipes that are southern that you can give me. PLUS NEEDS TO BE SIMPLE. I AM A BACHELOR. 10pts!!

A: Oven Baked Mac N Cheese
tablespoon salt
1 pound elbow(1 box), shell or other bite-size shaped pasta
2 cans evaporated milk
1 cup chicken broth
3 tablespoons butter
1/3 cup flour
1 1/2 tablespoons Dijon mustard
1/2 cup grated Parmesan cheese
pinch black pepper
1 pound grated extra-sharp cheddar cheese

Bring 2 quarts of water to boil in large soup kettle. Add salt and pasta. Using package directions as a guide, cook until al dente. Drain. To prevent sticking, drain and immediately pour onto a large lipped baking sheet and let cool while preparing sauce.
Meanwhile, microwave the milk and chicken broth in a 4-cup Pyrex measuring cup or bowl until hot and steamy (not boiling). Melt butter in the empty pasta pot; whisk in flour, then hot milk mixture. Continue to whisk until thick and bubbly, 3 to 4 minutes. Whisk in mustard, Parmesan and pepper. Turn off heat, stir in cheddar until melted.
Add drained pasta (and optional flavoring ingredients, see notes) to sauce, and stir until everything is well combined over low heat. Stir to heat through, and thin with a little water if the sauce is too thick. Serve hot.

Hashbrown Casserole
1 (2 pound) package frozen hash brown potatoes, thawed
1/2 cup butter, softened
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup chopped onion
1 (10.75 ounce) can condensed cream of chicken soup
2 cups shredded Cheddar cheese
Preheat oven to 350. Spray one 9×13 inch pan with non-stick cooking spray.
In a large bowl, combine the potatoes, butter, salt, pepper, onions, soup and cheese. Gently mix and pour into prepared pan or dish. Bake uncovered for 35 minutes.

Mayonaise Bisuits
2 cups self-rising flour
1 cup milk
8 tablespoons mayonnaise
1tsp salt
Preheat oven to 400.
In a large bowl, stir together flour, milk, and mayonnaise until just blended. Drop by in to well sprayed muffin holes.
Bake for 12 minutes in the preheated oven, or until golden brown.

Country Fried Steak
precubed sirloin steaks (about 4)
1/4 cup all-purpose flour
1/4 cup seasoned bread crumbs
1 egg
2 teaspoons water
3 tablespoons canola oil
Gravy
2 tablespoons all-purpose flour
1 1/4 cups 2% milk
1/4 teaspoon salt
1/4 teaspoon pepper

Place flour and bread crumbs in separate shallow bowls. In another shallow bowl, beat egg and water. Coat steaks with flour, then dip into egg mixture and coat with crumbs.
In a large skillet, cook steaks in oil over medium heat for 2-4 minutes on each side or until meat reaches desired doneness. Remove and keep warm.
For gravy, stir flour into pan drippings until blended, loosening browned bits. Gradually stir in milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Season with salt and pepper. Serve with steaks.

Peach Cobbler
1/2 cup margarine (the southern way is always use a little more butter than the recipe calls for)
2 cups self rising flour
1 cup white sugar
1 (29 ounce) can sliced peaches, juice reserved

Preheat oven to 350. Once oven reaches desired temperature, melt margarine in a glass 9×13 baking pan.
In a large bowl, combine floour and sugar. Pour reserved peach juice into dry ingredients and stir until smooth. Remove glass pan from oven and pour batter in starting in the center; batter will then spread itself over entire pan. Add peaches by placing them in center of pan; allow them to spread on their own.
Bake cobbler in preheated oven for 20 to 25 minutes, or until brown on top.

Q: What are good Southern appetizer recipes for a huge get together?
For my grandfather’s 60th birthday we are throwing him a big birthday bash. And I have been put in charge of appetizers. My family is pretty much a traditional Southern black family and they stick to certain foods and barely try anything new. LOL. So i want to make appetizers that I know that they will eat but have never tried. Anyone have any ideas what I should make? So far I have fruit trays, blooming onions, and nothing else. I haven’t made my decision yet but just trying some ideas out. HELP ME OUT PLEASE!!!!

A: How about a few barbecued things? :

BARBECUED SPARERIBS APPETIZERS

2 lbs. spareribs
1/2 c. catsup
1/4 c. vinegar or lemon juice
1 tbsp. soy sauce
1 tbsp. honey
2 tbsp. Worcestershire sauce
2 tbsp. sugar
1/2 tsp. chili powder

Have ribs cut lengthwise into 2-inch wide strips. With scissors or knife, cut strips into individual ribs. Place in a cold skillet and brown on all sides over low heat; pour off drippings.
Combine remaining ingredients and pour over ribs. Cover skillet and cook over low heat about 45 minutes, or until meat is tender. Serve with remaining sauce for dipping. Makes about 4 dozen
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maybe some hot wings?
DOWN SOUTH HOT WINGS

5 lbs. chicken wings
Louisiana brand hot sauce (only this brand will do)
dry Ranch dressing mix (2 packets)

Separate the drumettes and wings; discard the tips. Clean and marinate wings in hot sauce at least 1 hour or overnight.
Preheat oven to 350°F.

Empty wings and sauce into baking pan and sprinkle the top lightly with dry Ranch dressing seasoning (this makes a crust on the top of the wings that is delicious).

Bake at 350°F for about an hour or until wings are done thoroughly. Mix the other pack of Ranch dressing seasoning as directed for dipping.