Sausage (Kobasa)

25 lb Pork shoulder, ground

1 c Salt

3/4 c Paprika

1/4 c Black pepper

2 tb Allspice

2 Garlic cloves

Crush the garlic. Put the garlic in quart jar; fill with water. This
will flavor the water. Place all the other ingredients in a large pot.
Strain the water from the garlic. Add to the meat mixture. Refill quart
jar with an additional quart of water. Add as needed to thin meat. Use
lukewarm water to make mixing easier. Mix well. Stuff into casing.


 

Gnocchi (Njoki)

2 lb Potatoes; cooked & mealed *

1 1/2 lb Flour

2 Eggs

2 tb Soy oil

1 1/2 ts Salt

Mix all the ingredients and roll to about 3 inches in diameter. Cut off a
good double-fistful, aobut a forth. On dry flour-powdered surface, roll
out to about 3/4 inch round, cut into pieces 1-1/4 inches long. To make
interesting pattern, roll the pieces along the underside of a larger
grating surface. With finger pressure the piece takes on a shell-like
look. Any deep-textured surface, such as a wide mesh colander or sieve
will also do. Zagrebcanke shape the pieces in their hands like a large
chocolate drop and with the thumb concave the underside. Dalmatinke roll
the little pieces in their hands, and fold over, and make 1/2 pretzels
(these they sometimes deep-fry and serve with broiled meat).
Maintain a flour dusting to your pieces as you work with them. Bring 3
quarts of water, with 2 tablespoons salt, to hard boil. Add about 1/3 of
your gnocchi to pot and cook for about 5 minutes. They're about done when
they float to the surface. Place in serving dish with a bit of your
favorite tomato, spaghetti or meat sauce. Proceed thusly with the other
two-thirds of your gnocchi. Serve with your meat and/or sauce; sprinkle
with Parmesan cheese.
Editor's note: Branka insists the secret is in the potatoes -- "zuti"
thin-skinned yellow (and not necessarily farm-fresh) -- rather than red
boiling or russet baking potatoes.



 

Candied Figs

Fresh green ripe figs

-- enough for your electric

-- fry pan (not overripe)

1 ts Soda

1 1/4 c Apple cider

3 c Sugar

Boil some water in a medium size pan and add 1 teaspoon soda. Pour this
over figs and let stand for about five minutes. This must cover the figs;
turn them to be sure. Drain and rinse figs, and place in the electric fry
pan. In a small pan put the vinegar and sugar and bring to a boil. Pour
this over the figs; cover and cook 1 hour at 250 F. Cool and let stand
overnight. The next day, cook 1 hour without the cover. Cool and let
stand overnight. Third day, cook 1 hour and cool. When cool, arrange the
figs on a cookie sheet. Let stand for 2 or 3 days, turning once or twice.
After they are dry, pack them between layers of waxed paper. Keep
refrigerated until all are eaten.


 

Appetizer from Black Grapes

Grapes (for 1 gallon juice)

1 1/2 c Whole wheat flour

1/2 ts Nutmeg

2 c Sugar

1/2 c Lemon juice

Crush grapes until you have a gallon of juice; strain and cook boiling
until 1/2 liquid is left. Add slowly 1 1/2 (cups? -KM) whole wheat flour,
stirring constantly over low flame. Add 1/2 teaspoon nutmeg and 2 cups
sugar before flour. Add lemon juice. Pour into 9 x 13-1/3 x 2-inch deep
pan. Let cool in pan 2 days. Slice in 2x3 inch squares. Serve with
drinks.

 

Poppy Seed Kolache,Desserts

3 c Flour

1/2 c Ground almonds

1 1/2 ts Baking powder

1/4 ts Salt

1/2 c Sugar

1 c Butter

1 Egg

1 tb Lemon juice

1 ts Grated lemon peel

2 tb Water

-----------------------------POPPY SEED FILLING-----------------------------

1 c Poppy seed

1/2 c Milk

1/4 c Honey

1/3 c Chopped dates

1/3 c Chopped nuts

1 ds Cinnamon

Mix the first five ingredients and the lemon peel; cut in the butter until
mixture is crumbly. Combine the egg, lemon juice and water to add to the
flour mixture. Knead lightly into a ball; divide into 8 parts. Roll out
each part on a floured board until it is 1/4 inch thick, then cut into 4
inch square. Spoon about 1 teaspoon Poppy Seed Filling into the center of
each square. Bring two ends together to form a cylinder. Pinch together
to seal. Place on a greased baking sheet and brush with milk. Bake at
350 F for 15-20 minutes.
FILLING: Combine all ingredients in a saucepan; cook over low heat until
thick, stirring often. Cool and it's ready to use.
NOTE: Any cooked fruit or jam may be used instead of Poppy Seed Filling.



 

Gibanica,Desserts

-----------------------------------DOUGH-----------------------------------

8 c Flour

1/2 c Sugar

1 ts Salt

1/2 pt Sour cream

2 c Milk (about); scalded

2 oz Yeast

3 Egg yolks; beaten

1/4 lb Sweet butter

----------------------------------FILLING----------------------------------

1 1/2 lb Ground nuts

1 tb Honey

3 Egg whites

1 c Sugar

1 ts Vanilla

1 c Heavy milk or cream

1/3 c Sweet butter

DOUGH: Dissolve yeast in about 2 teaspoons sugar and 1/2 cup warm water;
let stand until it bubbles. Sift flour in large bowl and add salt and 1/2
cup sugar. In another bowl beat 3 egg yolks, 1 teaspoon vanilla and sour
cream; add yeast; add scalded milk and sweet butter which was added to the
milk and cooled. Add this to the flour bowl and knead to a soft silky
dough, not sticky. Let rise in a greased bowl until double in bulk. Make
sure the dough is soft as it has to stretch.
On floured cloth roll dough to about 1/4 to 1/2 inch in thickness; stretch
gently so it won't break. Stretch oblone bout 30 x 20 inches (use rolling
pin if necessary) and fill with following filling.
FILLING: Scald milkj with butter. In bowl add ground nuts, honey,
vanilla, sugar and scant of salt (that's what it says! -KM), then add
scaled milk with butter. Mix, then add stiffly beaten egg whites. If
thick, add a little more milk. Spread on dough like you would for nut
roll and roll like a jelly roll (make as sweet as desired). Grease
roasting pan 4 to 6 inches in depth and fill pan; start at one edge of
pan; make a "U" shape. Do not cut if roll is longer; turn again. Brush
with milk. Prick with knife on top for air bubbles. Let stand 1 hour.
Bake at 350 F for 1 hour. Take out and brush with butter. Let cool, then
flop it on a cloth and place it on a rack to cool.



 

Okrugli Vrsak,Desserts

1 1/2 c Butter or oleo

1 lb Confectioners' sugar

6 Eggs

1/8 ts Salt

1 ts Vanilla

1 ts Almond flavor

1 Lemon; peel grated

4 c Flour

1 ts Baking powder

Raisins OR nuts OR fruit mix

-OR- poppy seed

Cream butter and sugar; add eggs, one at a time, and beat well. Add all
the flavorings and salt. Add flour and baking powder which you have mixed
together, one cup at a time. Mix only long enough to make it creamy.
Sprinkle a little flour on raisins or fruit mix if you add them. Or add
nuts or poppy seed. Bake in tube pan or loaf pan for 1 hour and 15-25
minutes, or until done, at 325 F.

 

Okrugli Vrsak,Desserts

1 1/2 c Butter or oleo

1 lb Confectioners' sugar

6 Eggs

1/8 ts Salt

1 ts Vanilla

1 ts Almond flavor

1 Lemon; peel grated

4 c Flour

1 ts Baking powder

Raisins OR nuts OR fruit mix

-OR- poppy seed

Cream butter and sugar; add eggs, one at a time, and beat well. Add all
the flavorings and salt. Add flour and baking powder which you have mixed
together, one cup at a time. Mix only long enough to make it creamy.
Sprinkle a little flour on raisins or fruit mix if you add them. Or add
nuts or poppy seed. Bake in tube pan or loaf pan for 1 hour and 15-25
minutes, or until done, at 325 F.

 

Prsurate (Holiday Season Drop Doughnuts)

2 lb Flour

1 qt Hot water (about)

1 c Sugar

1/2 c Brandy

2 ts Vanilla

1/2 Nutmeg; grated

1 c Raisins

1 Lemon (grated peel)

1/2 c Tepid water

6 ts Dried yeast

1 1/2 qt Soy or other light oil

-- for frying

Place flour in large bowl (or on table) and into hole in middle, add
gradually about a quart of hot water as you blend. Beating as you go, and
sides are cleaned of batter, whip the batter thoroughly with the wooden
spoon and add water until the mixture begins to ball. Continue whipping,
as you gradually add the sugar, brandy, vanilla, nutmeg, raisins and lemon
zest (grated peel).
Lastly, blend in and whip 1/2 cup tepid water in which you let soak 6
teaspoons of dried yeast as you begin the recipe. Let batter stand (about
15-20 minutes) while oil heats. Heat about 1 1/2 quarts soy oil, or other
light cooking oil, in pan at ideal depth of 2 1/2 inches. Whip the dough
again. Have teaspoon and cup warm water handy.
When oil is hot enough (stops squeaking), take a small fistful of dough
and squeeze upward a ball about double, filling the teaspoon that had been
dipped in the warm water, then drop in hot oil. Continue, dipping spoon
in water before scraping off the ball of dough, until your pan surface is
nicely filled but not crowded. Take this opportunity to whip some more
air into your dough. You'll find from time to time they have to be coaxed
to stay turned. When both sides are golden brown, remove and let cool
slightly before rolling in confectioners' (fine) sugar to coat. They're
best on cold nights between sips of your favorite whiskey ("rakija").



 

Pogaca (Farmer's Bread)

1/4 c Fat

2 lb Plain flour

Salt

2/3 c Yeast cake

1 1/3 c Water

Rub fat in 1-1/2 pounds flour; add salt and yeast previously dissolved in
a little lukewarm water and mix. Knead well, occasionally sprinkling the
dough with the remaining flour. Dough must be neither stiff nor soft.
Roll the dough out into the size and shape of a round baking dish. Oil or
grease and flour the baking dish and place the dough in it. Cover. Let
it rise for 15 minutes. Prick with fork, starting 1 inch from the edge
and making circles spaced 1 inch from another. If desired, brush with egg
yolk. Bake in a hot oven (425 F) about 1 hour. When it is half done, set
the oven on moderate. Serve Pogaca cut into a long narrow strip.
Pogaca is often served hot as an appetizer instead of bread. Hot pogaca
filled with sour cream is considered a particularly delicious specialty.



 

Goulash,Main dish, Croatian, Meats

lb Beef, chuck or round bone

1 lb Pork, shoulder or tendeloin

4 lg Onions; sliced

3 qt Sauerkraut

3 tb Paprika

1/2 pt Sour cream

Cut meat in cubes. Saute onions in small amount of oil. Remove from
flame; add paprika. Stir briskly to keep from burning. Add meat; braise
slowly, covered, about 1-1/2 hours. Add sauerkraut; cook 1/2 hour longer;
stir in sour cream. Boiled potatoes, polenta, or dumplings are good
companions to serve with this.


 

Chicken Moskva

1 Frying chicken, cut up

1/4 c Margarine

4 Green onions; thinly sliced

1 Tomato; diced

1/4 c Boiling water

2 tb Chopped parsley

1/2 ts Sugar

Salt, pepper

1/2 c Sour cream

1 ts Flour

1/2 ts Paprika

Rub chicken with salt and pepper. Heat margarine; brown chicken on both
sides; add boiling water; cover and cook 30 minutes or until chicken is
done. Remove chicken from pan; keep hot. To the juices in pan, add
onions; cook until soft. (Save a bit for garnish from the green tops).
Add tomatoes; cook until soft as mush; add thyme (?? -KM) and parsley.
Salt and pepper if needed.
Mix sour cream, flour, paprika; add to onions and salt. Cook until thick;
spoon over chicken and serve. Sometimes, due to extenuating weather
conditions, the sauce will not thicken enough; when this happens, just
swallow your pride and pour over chicken anyway; it will still taste
great.



 

Chicken Lonac

7 lb Chicken parts

-- (legs, thighs & breasts)

12 md Carrots

- cut into 1-1/2 inch pieces

1 Head of garlic

-- toes unskinned

8 md Brown onions (whole); peeled

4 md Potatoes; cut in thirds

1/2 lb Butter

Salt and pepper to taste

1 qt Sauterne wine

8 oz Tomato sauce

Layer as desired. However, start with the chicken on the bottom. Season
to taste. Pour over all the wine and tomato sauce. Cover with foil and
then add the lid. Cook over low heat 2-1/2 to 3 hours.
Note: You may use lamb, beef or veal instead of chicken.


 

Slavonija Braised Lamb,Main dish, Meats,

3 lb Lamb shoulder

-- cut into 1-inch cubes

3 tb Butter or margarine

1/3 c Chopped onion

1 tb Paprika

1 tb Tarragon

Salt

1/2 c Water or stock

1 c Sour cream

----------------------------------SPAETZLE----------------------------------

3 Eggs; slighty beaten

1 pn Salt

1 c Flour (about)

Brown lamb slowly in butter, adding additional butter if needed; add onon
and paprika. Saute 2 or 3 minutes, then add vinegar, salt and stock.
Cover and simmer until meat is tender, about 45 minutes. Stir in sour
cream and heat to serving temperature. Serve with Spaetzle or noodles.
SPAETZLE: Mix eggs, salt and flour together to form a fairly stiff dough.
Pat out into a rectangle about 1/8 inch thick on a damp breadboard. With
a damp table knife, cut into strips 1 inch wide. Cut or pinch off 1 inch
pieces and drop into a kettle of boiling, salted water. When the dough
omes to the surface, they are done. Drain in a colander and quickly turn
into a hot bowl or casserole. Sprinkle with butter or buttered crumbs;
toss lightly and serve with any sauced meat dish.


 

Kiseli Kupus (Sauerkraut),Vegetables

24 Cabbage heads (solid heads)

3 Red peppers; quartered

1 Fresh horseradish

-- peeled and chopped

1/2 Box bay leaves

1 Garlic head

1/4 Box dry whole red peppers

52 oz Salt (not iodized)

Core cabbage and fill with salt. Place, core side up, in large crock.
Layer cabbage, above ingredients alternately. When all has been place in
crock, cover with large leaves which have been removed from cabbage; fill
crock with water. Place a heavy weight on top of cabbage; cover with
clean cloth. Should be ready in 40 days. Keep water clean by removing
foam each day which will begin to form in about 10 days.

 

Salad from Sopovo

6 c Diced tomatoes

6 Hot green peppers; minced

1/3 c White wine vinegar

1 Garlic clove; minced

Parsley

4 c Green peppers

2/3 c Olive oil or vegetable oil

1/2 ts Salt

3/4 lb Feta or Provolone cheese

-- cut into cubes

Place tomatoes, green peppers and hot peppers in a large bowl. Combine
oil, vinegar, salt and garlic; pour over tomato mixture and toss. Top
with cheese. Garnish with parsley. To serve, toss cheese cubes with
tomato mixture.

 

Vipava Soup

15 oz Beans

21 oz Sauerkraut

1 lb Salt pork

1 lb Potatoes

Water

1/2 c Fat

1 tb Flour (heaping)

1 Onion

Salt

3 Bay leaves

3 Garlic cloves

Peppercorns; to taste

5 tb Sour cream

Soak the beans overnight. Cut the sauerkraut into strips. Cook the meat,
potatoes, beans and sauerkraut separately. When the meat is cooked, bone
it and cut into cubes. Dice the potatoes. Crush the beans. Make a roux
with the fat, flour and onion. Put meat and vegetables into a pot; add
the roux and the bay leaves. Cover with the stock; cook 5 minutes longer.
Before serving, add the sour cream.


 

Croatian Bribirski Prisnats,Appetizers,

1 lb Ham

1/4 lb Bacon; cubed

1 1/2 lb Jack cheese; cubed

3 bn Green onions

-- cut into small pieces

12 Eggs

1 Cake of yeast

1/2 c Butter

1/4 c Warm water

Salt

Pepper

Flour

Dissolve yeast in warm water with 1 tablespoon flour; stir and set aside
to rise. Fry bacon in butter or margarine for 2 minutes. Add ham and the
green onions; set aside to cool. Beat eggs and add enough flour to make a
soft batter. Add the raised yeast and mix. Add ham, bacon and onions and
mix. Add Jack cheese, salt and pepper to taste. Put into a large bowl to
rise for about 2 or 3 hours. Grease and flour pan; bake at 350 F for
about 1-1/2 hours or until top is nice and brown.

 

Ajvar,Croatian, Appetizers, Vegetarian, Vegan

2 lg Eggplants

6 lg Red or green sweet peppers

Salt

Pepper

1 Garlic clove; minced

1 Lemon; juiced

1/2 c Oil, preferably olive oil

Parsley; minced

Bake eggplants and sweet peppers at 350 F until tender when pierced with a
fork. Peel skin from hot vegetables and chop or mince the vegetables.
Season to taste with salt and pepper and stir in the garlic and lemon
juice. Gradually stir in as much of the oil as the vegetables will absorb.
Mix well. Pile into a glass dish and sprinkle with parsley.

 

Potica,Croatian, Breads

1/2 c Sugar

1 ts Salt

1/4 c Butter or margarine

1 c Milk; hot

2 pk Active dry yeast

1/4 c -warm water (105 F)

2 Eggs

4 1/2 c All-purpose flour; unsifted

----------------------------------FILLING----------------------------------

3 Eggs

4 c Walnuts, finely chopped

1 c Light brown sugar, packed

2 tb Butter

1/3 c Butter or margarine; melted

1 1/2 ts Cinnamon

1 ts Vanilla

Stir sugar, salt and butter into hot milk; cool to lukewarm. (A drop
sprinkled on wrist will not feel hot.) Sprinkle yeast over warm water in
large bowl; stir to dissolve. Stir in lukewarm milk mixture. Add 2 eggs
and 2 1/2 cups flour; beat at high speed with electric mixer. With a
wooden spoon gradually beat in remaining 2 cups flour. Knead with hand
until dough is stiff enough to leave side of bowl. Place dough in lightly
greased large bowl. Turn the dough over to bring up greased side. Cover
with a towel; let rise in warm place (85 F), free from drafts, until
double in bulk, about 1 hour. Make filling in medium bowl.
Beat eggs slightly; add nuts, brown sugar, 1/3 cup butter, cinnamon and
vanilla. Stir filling to blend well. Shape dough; punch down dough. On
lightly floured surface turn out dough; cover with bowl and allow to rest
for 10 minutes. Roll out to a rectangle 30 inches long by 20 inches
wide. Spread with filling, to 1 inch from the edge. Starting from wide
side, roll up tightly, as for jelly roll. With palms of hands, roll back
and forth so that roll is even all over. On large greased cookie sheet,
form roll into a large coil, seam side down. Let rise in warm place
(85 F), covered with towel, free from drafts, until double in bulk, about
1 hour. Preheat oven to 350 F and brush the roll with the melted butter.
Bake 35 to 40 minutes until golden. Cool on wire rack. Slice crosswise
1/4 inch thick. Makes a 4 pound loaf.


 

Sarma, Croatian, Main dish

  2 lg Cabbage heads
Boiling water
6 sl Bacon; chopped
1 lg Onion; chopped
1 cn Tomato soup (10 1/2 oz size)
2 Eggs
2 ts Salt
1/2 ts Pepper
1 ts Paprika
2 ts Worcestershire sauce
3/4 lb Ground beef
3/4 lb Ground pork
3/4 lb Ground ham
2/3 c Cooked rice
Remove bruised leaves from cabbage and cut out center core. Pour boiling
water over cabbages to soften. Meanwhile, saut‚ bacon and onion until
bacon is done. Add half the tomato soup. Beat eggs and add salt, pepper,
paprika, Worcestershire sauce, ground beef, pork and ham. Add bacon
mixture and rice and mix thoroughly. Separate cabbage leaves and drain.
Place heaping tablespoon of stuffing at core end of each cabbage leaf and
roll carefully, tucking in ends. Place rolls in layers in Dutch oven or
heavy kettle. Chop small unused leaves and place over to. Pour remaining
soup and add enough water to cover rolls. Cover and simmer 2 to 2-1/2
hours.

Juniors Cheesecake

Juniors cheesecake restaurant was founded in 1950 by Harry Rosen, and named Juniors after his two sons, Walter and Marvin. Harry and Eigel Peterson, the master baker, hit upon the secret formula for Juniors cheesecake recipe and it has been part of the Rosen family for three generations.



Juniors cheesecake New York is located in Brooklyn and is a favorite restaurant of many New Yorkers. It was rated #1 by New York Magazine in the 1970’s and people started to come from all over for an award-winning slice. In 1982, Governor Mario Cuomo declared May 27th as Junior’s Restaurant Day.



In 1989 Juniors cheesecake became available through mail-order and can now be ordered online. It can be shipped frozen anywhere in the United States. Each 8” large Juniors cheesecake arrives in a special, stay-fresh container guaranteeing freshness.



Today people still come from all over to have their favorite slice of famous cheesecake. For over 50 years the saying is still true: You haven’t lived until you’ve had cheesecake at Juniors.



For those of you that want the juniors cheesecake recipe here is the Famous No. 1 Juniors cheesecake recipe.



Pure Cream Cheesecake -- "The Best of the Best"



1 recipe Thin Sponge Cake Layer (see below)



For Cream Cheese Filling: 4 (8-ounce) packages regular cream cheese, at room temperature 1 2/3 cups granulated sugar 1/4 cup cornstarch 1 tablespoon vanilla extract 2 extra-large large eggs 3/4 cup heavy whipping cream



1. Preheat the oven to 350*F (180*C) and generously butter a 9-inch spring form pan. Make the batter for the sponge cake as the recipe directs. Evenly spread the batter on the bottom of the pan and bake just until set and golden, about 10 minutes. Place the cake on a wire rack to cool (don't remove it from the pan).



2. While the cake cools, make the cream cheese filling: Place one 8-ounce package of the cream cheese, 1/3 cup of the sugar, and the cornstarch in a large bowl. Beat with an electric mixer on low speed until creamy, about 3 minutes. Then beat in the remaining 3 packages of cream cheese.



3. Increase the mixer speed to high and beat in the remaining 1 1/3 cups of the sugar, then beat in the vanilla. Blend in the eggs, one at a time, beating the batter well after adding each one. Blend in the heavy cream. At this point mix the filling only until completely blended (just like they do at Junior's). Be careful not to over mix the batter.



4. Gently spoon the cheese filling on top of the baked sponge cake layer. Place the spring form pan in a large shallow pan containing hot water that comes about 1-inch up the sides of the pan. Bake the cheesecake until the center barely jiggles when you shake the pan, about 1 hour.



5. Cool the cake on a wire rack for 1 hour. Then cover the cake with plastic wrap and refrigerate until it's completely cold, at least 4 hours or overnight. Remove the sides of the spring form pan. Slide the cake off the bottom of the pan onto a serving plate. Or if you wish, simply leave the cake on the removable bottom of the pan and place it on a serving plate. If any cake is left over, cover it with plastic wrap and store in the refrigerator.



Thin Sponge Cake Layer for Cheesecake



One suggestion: keep an eye on this cake while it bakes. There's not much batter, so it needs only about 10 minutes of baking -- only enough time for the cake to turn light golden and set on the top.



1/2 cup cake flour, sifted 1 teaspoon baking powder Pinch of salt 3 extra-large eggs, separated 1/3 cup plus 2 tablespoons granulated sugar 1 teaspoon pure vanilla extract 3 drops pure lemon extract 3 tablespoons unsalted butter, melted 1/4 teaspoon cream of tartar



1. Preheat the oven to 350*F (180*C) and generously butter a 9-inch spring form pan. Sift the cake flour, baking powder and salt together in a medium-sized bowl and set aside.



2. Beat the egg yolks together in a large bowl with an electric mixer on high speed for 3 minutes. Then, with the mixer still running, gradually add the 1/3 cup of the sugar and continue beating until thick light-yellow ribbons form in the bowl, about 5 minutes more. Beat in the vanilla and lemon extracts.



3. Sift the flour mixture over the batter and stir it in by hand until no more white flecks appear. Then blend in the butter.



4. In a clean bowl, using clean dry beaters, beat the egg whites and cream of tartar together on high speed until frothy. Gradually add the remaining 2 tablespoons sugar and continue beating until stiff peaks form (the whites should stand up in stiff peaks but not be dry). Stir about 1/3 cup of the whites into the batter, then gently fold in the remaining whites -- don't worry if a few white specks remain.



5. Gently spoon the batter into the pan. Bake the cake just until the center of the cake springs back when lightly touched, only about 10 minutes (watch carefully). Let the cake cool in the pan on a wire rack while you continue making the cheesecake filling. Do not remove the cake from the pan.



Serves 12 to 16.

 

Pisto Manchego or Spanish ratatouille

Pisto manchego is similar to ratatouille and can be used as a filling for sandwiches, crepes, or even as a pasta sauce.

Ingredients:

4 ripe tomatos

2 onions

2 green peppers

1 red pepper

2 courgettes

3 cloves of garlic

olive oil

sugar

salt and pepper



Method:

1.Dip the tomatoes in boiling water to loosen the skin, then peel them and cut them in to small pieces

2.Peel and slice the onions and garlic and slice the peppers and courgettes

3.Put the olive oil into a frying pan, and gently fry the garlic and onions for a few minutes. Add the peppers and turn up the heat a little. Cook for five minutes, stirring constantly.

4.Add the courgette, stir and cook for five more minutes and then add the tomatoes. Cover the pan, and leave to simmer for about 15 minutes. 5.Add sugar, salt and pepper to taste. Turn up the heat and stir well. If the pisto has too much liquid, let it boil away but keep stirring. Serve and enjoy!

 

Spanish Meatballs

A famous Spanish recipe, Spanish meatballs are served in tapas bars as a snack. When made at home they are generally served as a main course.

Ingredients:

1 large onions

2 cloves of garlic

2 whole cloves

1 glass of white wine

Flour

Salt and pepper

1 Carrot

1 bayleaf

Tomato purée

Half a stock cube

400g minced chicken

100g finely chopped bacon

1 tsp. chopped parsley

2 tblsp soya sauce

1 tblsp bread crumbs

1 tsp. of oregano

Olive oil

1 ripe tomatoes

1 cup of peas



Method:

1.Mix the chicken with the bacon. Finley chop half of the onion and crush one clove of garlic, add this and the soya sauce, oregano, pinenuts and breadcrumbs to the meat, and mix all ingredients together well.

2.Make small balls with the mixture - about 4cm diametre. Coat them lightly in the flour and put all the balls on a large plate and set aside.

3.Now make the sauce. Cut up the other half of the onion and chop the other garlic clove, and put both of them in a pan with a little olive oil, the parsley and salt and pepper to taste. Fry gently until they are soft, and then chop the tomatoe and add to the pan, finally grate the carrot and add to the mix. Add the white wine and the cloves, half a stock cube dissolved in half a cup of water, the peas, a bayleaf and a bit of tomato purée . Stir well and put on a low heat.

4.Gently fry the meatballs in some olive oil until they are brown all over. You don't have to use lots of oil - turn them over so that they cook on all sides. As the meatballs are ready, put them into the pan with the sauce and leave them to simmer in the sauce for about half an hour.

5.You can serve with a green leafy and red pepper salad.

 

Famous Chili Sauce

Ingredients:



¼-pound Ground Pork



¾-pound Ground Beef



6-cups Water



¾-cup Cornstarch



6-ounces Tomato Paste



3-tablespoons White Vinegar



1-tablespoon Salt



½-teaspoon Black pepper



1-tablespoon Minced onion



1½-teaspoons White Sugar



½-teaspoon Garlic powder



¼-cup Chili powder by McCormick™



Instructions:



Crumble ground beef and ground pork together in a large skillet and cook over medium heat. Continue to break apart until meat is in small pieces and browned. Turn on low heat and cover letting meat simmer for 20 minutes.



Drain meat of excess fat, leaving some for flavor. Add water and then cornstarch and whisk thoroughly until cornstarch has dissolved. Turn heat back up to medium and add remaining ingredients. Bring mixture to a boil stirring frequently. Once chili is boiling, reduce heat to low and simmer for 30 to 45 minutes.



Serve on hot dogs, hamburgers, French fries, Frito pie or just eat it alone.



Makes about 6 cups



Note: A Frito pie consists of one cup of Fritos, 1/4-cup chopped onions, 1/4 cup shredded cheddar cheese and 1/2 cup of chili sauce.

 

Rosemary Chicken with Orange-Maple Glaze

Prep Time: 5 Minutes

Cook Time: 30 Minutes

Ready In: 35 Minutes



Makes: 4 servings



To serve, place chicken on top of hot cooked rice on each plate and spoon sauce over the top. Wonderful served with steamed asparagus.



Ingredients



1 cup orange juice



1/2 cup dry white wine



1/2 cup maple flavored syrup



2 teaspoons chopped fresh rosemary



1/2 teaspoon salt



1/2 teaspoon freshly ground black pepper



4 skinless, boneless chicken breast halves



2 tablespoons butter



2 tablespoons olive oil



Directions



1. Bring orange juice and wine to a boil in a small saucepan. Reduce heat slightly, but keep high enough to continue a low boil for 5 minutes, stirring occasionally. Stir in maple syrup and continue boiling for another 5 to 6 minutes, stirring frequently, until glossy and just slightly thickened. Set aside.



2. In a small bowl mix together the rosemary, salt and pepper. Rub mixture on both sides of chicken breasts, and set aside.



3. Melt butter and olive oil in a large skillet over medium high heat. Add chicken breasts, cover skillet and saute for about 5 minutes on each side until lightly browned. Pour orange-maple mixture over chicken (mixture will boil and bubble). Reduce heat to simmer; cover and let cook for another 10 minutes, basting occasionally, until chicken is cooked through and sauce has turned into a rich, thick glaze.



Nutrition Info

Servings Per Recipe: 4



Amount Per Serving:



Calories: 395



Total Fat: 14.2g



Cholesterol: 84mg



Sodium: 452mg



Total Carbs: 34.3g



Dietary Fiber: 0.2g



Protein: 27.8g

 

Salad Dressing Recipes

What makes or brakes a salad is the dressing. Although it does not easily grab our attention, these so-called silent ingredients play a very crucial role in determining the outcome of a salad.



Tossed with the wrong dressing and the freshest ingredients lose their taste. Salad dressings are like icings on a cake so to speak. They give that final touch, the magic that makes salads come alive. Listed below are some salad dressing recipes that one can choose from to come up with that special salad one might have in mind.



APPLE VINAIGRETTE



1/2 cup chopped flat-leaf parsley

1/4 cup cider vinegar

1/4 cup extra virgin olive oil

1/4 cup apple juice

3 whole fresh basil leaves

1 teaspoon honey

3/4 teaspoon salt

1/4 teaspoon dry mustard

1/8 teaspoon ground black pepper



1.Combine parsley, vinegar, olive oil, apple juice, basil, honey, salt, dry mustard and pepper in a blender or food processor. Process until smooth.



BASIC ITALIAN SALAD DRESSING



6 tablespoons olive oil

2 tablespoons white wine vinegar

2 tablespoons chopped fresh parsley

1 tablespoon fresh lemon juice

2 garlic cloves, chopped

1 teaspoon dried basil, crumbled

1/4 teaspoon dried crushed red pepper

Pinch of dried oregano



1.Combine all ingredients in small bowl and whisk to blend. Salt and pepper.



CITRUS POPPY SEED SALAD DRESSING



1/2 cup mayonnaise 1 tablespoon sugar 3 to 4 tablespoons half & half 1 teaspoon poppy seed 1 teaspoon grated lime



1.Whisk together all dressing ingredients in small bowl. Cover; refrigerate 1 hour.



RANCH SALAD DRESSING



1/2 cup dry buttermilk powder

1 tablespoon dried parsley, crushed

1 teaspoon dried dill weed

1 teaspoon onion powder

1 teaspoon dried minced onion

1 teaspoon salt

1/2 teaspoon garlic powder

1/4 teaspoon ground pepper



1.Combine all ingredients in the blender and process on high speed until well blended and powdery smooth.



To use: Combine 1 tablespoon dry mix with 1 cup milk and 1 cup mayonnaise. Mix well.



LOW-FAT BACON MUSTARD SALAD DRESSING



1/4 slice bacon, finely chopped

6 tablespoons fresh orange juice

1/2 cup nonfat sour cream

1 1/2 tablespoons fresh lemon juice

1 tablespoon Dijon mustard

3 green onion, chopped white, part only

1 large garlic clove, finely minced

1 teaspoon firmly packed brown sugar

Salt and pepper to taste



1.In a small skillet cook bacon over medium heat, stirring, until crisp; remove skillet from heat.



2.Add orange juice to skillet and scrape up brown bits



3.In a blender, puree bacon mixture with the remaining ingredients until smooth. Cover and refrigerate.

 

Turkey Cooked In Indian Way

Welcome to the Gourmet Indian Recipe Series. Today we bring you a way to cook a turkey that will absolutely blow your mind, the Tandoori Turkey.



Ingredients: 1/2 cup plain yoghurt, 1/2 cup lemon juice (2 lemons), 3 tsp. garlic paste, 1 tsp. ginger paste, 2 tsp. chili powder, 2 tsp. coriander powder, 2 tsp. cumin powder, 2 tsp. salt, A few drops of orange and red food colouring to get the traditional red tandoori colour, 1 turkey around 8-10 lbs (a smaller turkey will be more flavourful)



Method:

1. Mix all ingredients together in a bowl.

2. Remove the neck and giblets from the body cavity, rinse under cold running water.

3. Place the rinsed turkey breast-side down in a big bowl. Rub mixture over and inside the turkey. Keep overnight in the refrigerator to marinate.

4. Preheat the oven to 325F. Roast the turkey, uncovered, breast side down for 1 hour, then turn and continue roasting with the breast side up until an instant-read meat thermometer registers 165F. when inserted into the largest section of thigh, avoiding the bone.

5. Baste the turkey once every hour with one-half to three-fourths cup of chicken stock mixed with half a stick of melted butter, or any other basting liquid of your choice.



6. Cook an 8 to 12 lbs for 2 3/4 to 3 hrs. The cooking times are guidelines only. Use a food thermometer to determine safe doneness. Extra Secret Tip: You can add small red potatoes and baby carrots all around the turkey when roasting. Add a few dollops of butter and a a dash of pepper to them. They turn out fabulous when the turkey is done. BON APÉTIT.....

 

Soup and Salad Recipes

A meal is never complete without either a soup or a salad as an appetizer. Salads are fairly easy to make while soups differ on the level of difficulty of its execution. However, compared to main courses, these can be whipped up in no time.



Quick Chinese Egg Drop Soup



Ingredients:



4 cups seasoned chicken broth

1/2 cup frozen green peas

1 egg, beaten

2 to 3 green onions, finely diced



Bring broth and peas to boil in large saucepan. Slowly add egg to boiling broth, stirring constantly. Sprinkle with onions. Serve hot.



Note: You can also add sliced mushrooms to this.



Gaisburger Marsch (Brisket of Beef Soup/Stew)



Ingredients:



1 pound brisket of beef

1 pound soup (stewing) bones

5 ounces celery

1 small root of parsley

1 to 2 leeks

1/2 onion

1 bay leaf

3 cloves

peppercorns

salt

1/2 pound potatoes

1 to 2 ounces butter or margarine

3 onions

6 to 8 ounces cooked egg noodles



Place meat and bones in a saucepan and cover with water. Bring to a boil. Remove froth. Clean vegetables and add to stock. Stir in herbs and spices. Cook for 90 minutes.



Peel potatoes, wash and cut into small cubes. Cook potatoes separately in salted water. Drain when tender. Remove meat and bones from stock. Dice meat. Strain stock.



Melt butter or margarine in a pan, add sliced onions and braise until golden brown. Alternately put meat, potatoes, and boiled noodles in a soup tureen layer by layer. Cover with hot stock. Sprinkle with braised onions before serving.



Pungent Thai Sauce For Soups



Ingredients:



1 teaspoon garlic, finely chopped

1/2 cup Rose's Lime Juice

3 teaspoons cayenne pepper

3 tablespoons fish sauce

2 tablespoons soy sauce

6 teaspoons sugar



Combine the ingredients in a bowl and whisk to incorporate.



FRESH CUCUMBER SALAD RECIPE



Ingredients:



6 cups fresh cucumbers

1 cup sweet pepper, sliced thin

2 onions sliced into rings

1 teaspoon salt

1 teaspoon celery seed

2 cups sugar

1 cup white vinegar



Directions:



Mix well. Put in refrigerator, let stand overnight.



CUCUMBER AND GREEN SEAWEED SALAD RECIPE



Ingredients:



2 cucumbers

2 radishes

Salt as needed

1 3/8 ounce green seaweed



Dressing:



3 tablespoons vinegar

1 teaspoon soy sauce

1 tablespoon sugar

2 teaspoons

kelp-flavoured fish stock



Directions:



Slice cucumbers and radishes into thin rounds; salt and leave until dewatered. Wash with water and squeeze out brine.



Pour boiling water over green seaweed and cut into bite-size pieces.



Thoroughly mix dressing ingredients and add to cucumbers and seaweed just before serving.

 

How to make a good Chocolate

Recipe for Luscious Drinking Chocolate



Ingredients



2 1/4 cups whole milk

1/4 cup water

1/4 generous cup of superfine Baker's Sugar

1 3.5 ounce bar of bittersweet chocolate-at least 70% cacao, chop finely

1/4 cup unsweetened cocoa loosely packed.



Directions



Combine milk, water and sugar In a medium saucepan. Heat mixture over medium until it reaches a rolling boil. Add the chopped chocolate and cocoa powder. Whisk these ingredients into milk mixture and return to rolling boil.



Mixture will thicken. Reduce heat to very low.



Blend for 5 minutes with an immersion blender or in a regular blender for 1/2 minute or until drinking chocolate is thick and foamy.



Hints for the best cup of Drinking Chocolate



Use premium quality dark chocolate that you also enjoy eating. The best drinking chocolate contains about 70 percent cocoa solids.

 

Cooking

If you love cooking and want to surprise your loved ones with an exotic recipe at the next dinner party then you should definitely look into a variety of cooking e-books available on the Internet.

Applebee’s Fiesta Lime Chicken                                                                                       
Grilled boneless breast marinated in lime juice and tequila flavors. Typically served with crisp tortilla strips, Southwest rice and Pico de Gallo.
1 cup water

1/3 cup teriyaki sauce

1/2 cup lime juice

3 cloves garlic - minced

1 teaspoon tequila

1 teaspoon liquid smoke

1/2 teaspoon salt

1/4 teaspoon ground ginger

1 lb. boned, skinned chicken breasts

1/4 cup real mayonnaise

1/4 cup sour cream

2 tablespoons spicy, chunky salsa

1 tablespoon milk

1 teaspoon Cajun blackening spice

1/4 teaspoon dried parsley

1/4 teaspoon hot sauce

1/8 teaspoon dried dill weed

1/8 teaspoon cumin

1 cup shredded Colby Jack cheese

2 cups corn chips - crumbled


1. Whisk together the first 8 ingredients, coat chicken in mixture, and marinade for at least 2 hours.


2. To prepare the dressing: whisk together the next 9 ingredients, cover, and chill until needed.


3. Grill the marinated chicken breasts for 3-5 minutes per side, or until cooked through. Discard marinade.


4. Brush grilled chicken with reserved dressing, sprinkle with cheese, and broil until cheese has melted.


5. Serve the chicken over a bed of crumbled chips.


Serves 4


*Chili’s Baby Back Ribs                                                                                                                                                                                                                                                           
I want my “baby-back baby-back baby-back ribs.” This is the dish that Chili’s is famous for. Full rack of ribs "double-basted" w/BBQ sauce. Typically served w/cinnamon apples & homestyle fries.


6 pounds baby back pork ribs
2 cups water
Sauce
1 cup white vinegar
1/2 cup tomato paste
1 tablespoon yellow mustard
1/4 cup dark brown sugar
1 teaspoon liquid hickory flavoring
3 tablespoons Worcestershire sauce
1 1/4 teaspoons salt
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon paprika


1. Preheat oven to 350 degrees F.


2. Cut the rib slabs in half, leaving 6 to 8 ribs per section. In a large roasting pan, arrange the ribs evenly, then add the water. Cover pan tightly with a lid or foil to prevent steam from escaping. Bake for 3 hours.


3. About 2 hours into the baking time, make the sauce. In a large saucepan, combine all the sauce ingredients. Simmer over low heat for 1 hour, stirring occasionally.


4. Prepare the coals in a barbecue. Remove the ribs from the roasting pan. Discard the water.


5. Cover the ribs with sauce, saving about 1-1/2 cups of the sauce for later use at the table. Grill the ribs on the barbecue for about 5 minutes per side, or until slightly charred.


6. Serve with the remaining sauce and lots of moist towelettes or paper towels.

Serves 6-8