Avocado Tacos

Ingredients :

3 avocados - peeled, pitted, and mashed
1/4 cup onions, diced
1/4 teaspoon garlic salt
12 (6 inch) corn tortillas
1 bunch fresh cilantro leaves, finely chopped
jalapeno pepper sauce, to taste

DIRECTIONS

1. Preheat oven to 325 degrees F (165 degrees C).
2. In a medium bowl, mix avocados, onions, and garlic salt.
3. Arrange corn tortillas in a single layer on a large baking sheet, and place in the preheated oven 2 to 5 minutes, until heated through.
4. Spread tortillas with the avocado mixture. Garnish with cilantro and sprinkle with jalapeno pepper sauce.

From AllRecipes.com

Mini Sweet Potato Pies

Ingredients :

3/4 pound sweet potato, peeled and diced
1 (9 inch) refrigerated pie crust
3/4 cup evaporated skim milk
2 egg whites
1/4 cup white sugar
2 tablespoons brown sugar
3/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/4 cup halved cranberries (optional)

DIRECTIONS

1. Place the sweet potato in a saucepan with just enough water to cover. Bring to a boil, and cook until fork tender, about 5 minutes. Drain and mash with a fork or potato masher.
   Preheat the oven to 425 degrees F (220 degrees C). Divide the pie crust into 24 small balls. Press them into the cups of two 12 cup mini muffin pans to make tartlet shells. Set aside.
2. Spoon the sweet potato into a blender or food processor, and add the evaporated milk, egg whites, white sugar, brown sugar, cinnamon, nutmeg, and cloves. Puree until smooth. Spoon about 1 tablespoon of this mixture into each tart shell.
3. Bake for 10 minutes in the preheated oven, or until a toothpick inserted into one of the tarts comes out clean. Cool in the pans over a wire rack. Garnish each tart with a cranberry half before serving.

From AllRecipes.com

Sweet Potato Latkes

Ingredients :

2 sweet potatoes, peeled and shredded
2 eggs, lightly beaten
1 tablespoon brown sugar
2 tablespoons all-purpose flour
2 teaspoons ground cloves
2 teaspoons ground cinnamon
1/4 cup vegetable oil for frying

DIRECTIONS

1. Place sweet potatoes in a colander. Place a cheesecloth over the potatoes, and squeeze the potatoes to release as much liquid as possible. Let the potatoes sit to release more liquid, then squeeze again.
2. In a large bowl, combine sweet potatoes, eggs, brown sugar, flour, cloves and cinnamon; mix well.
3. Heat oil in large heavy skillet to 375 degrees F (190 degrees C).
4. Form mixture into pancake size cakes, and fry in hot oil. Flip cakes after 2 to 3 minutes (when bottom is browned) and brown other side. Drain on paper towels, and serve piping hot!

From AllRecipes.com

Rosemary Mashed Potatoes and Yams

Ingredients :

8 cloves garlic
3 tablespoons olive oil
1 1/2 pounds baking potatoes, peeled and cubed
1 1/2 pounds yams, peeled and cubed
1/2 cup milk
1/4 cup butter
1/2 teaspoon dried rosemary
1/2 cup grated Parmesan cheese
salt and pepper to taste

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8 inch square baking dish.
2. Place garlic in small ovenproof bowl, and drizzle with olive oil. Roast for 30 minutes, or until very soft. Cool and peel the garlic, and reserve the oil.
3. Boil potatoes and yams in a large pot of salted water until tender, about 20 minutes. Drain, reserving 1 cup liquid.
4. Place potatoes and yams in a large bowl with milk, butter, rosemary, garlic, and reserved olive oil. Mash to desired consistency, adding reserved cooking liquid as needed. Mix in 1/4 cup cheese. Season with salt and pepper to taste. Transfer to the prepared baking dish. Sprinkle with remaining cheese.
5. Bake until heated through and golden on top, about 45 minutes.

From AllRecipes.com

Soft Garlic Breadsticks

Ingredients :

1 1/8 cups water (70 to 80 degrees F)
2 tablespoons olive or canola oil
3 tablespoons grated Parmesan cheese
2 tablespoons sugar
3 teaspoons garlic powder
1 1/2 teaspoons salt
3/4 teaspoon minced fresh basil
3 cups bread flour
2 teaspoons active dry yeast
1 tablespoon butter or stick margarine, melted
DIRECTIONS

1. In bread machine pan, place the first nine ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). W
2. hen cycle is completed, turn dough onto a lightly floured surface. Divide into 20 portions. Shape each into a ball; roll each into a 9-in. rope. Place on greased baking sheets. Cover and let rise in a warm place for 40 minutes or until doubled.
3. Bake at 350 degrees F for 18-22 minutes or until golden brown. Remove to wire racks. Brush warm breadsticks with butter.

From AllRecipes.com

Shook Abalone

Ingredients :

4 abalone, canned or dried
1 whole chicken
100 mls oyster sauce
50 grams rock sugar
3-4 litres water
Oil for deep-frying

Preparation :

1. Remove the feet from the chicken and deep-fry in hot oil,drain. Bring the water to the boil in a large saucepan. Cut thechicken into 4 pieces.
2. Add the chicken pieces, the deep-friedfeet. rock sugar, oyster sauce and abalone to the saucepan andsimmer for 6 hours.
3. Watch the level of Ihe water, adding more ifnecessary and adjusting the heat accordingly, the pot shouldremain at a constant simmer.Just before serving remove the abalone and strain the stockthrough a fine strainer lined with muslin.
4. In a clean saucepanreduce the stock a little and add the abalone to re-heat. To serve,plate the abalone and spoon over the sauce.

From Expatriate Lifestyle Magazine.

Potato Hash Brown

"Leave the potato skin on whenever possible, as it is nutritious and high in fibre and vitamin C. Just be sure towash and scrub the potatoes well. Use only vegetable oil; omit butter.Serve with a vitamin-packed tomato or orange juice. "

1. Wash and scrub potatoes well. Cut off any sprout (eye) together with about 0.5cm flesh beneath it. If you prefel, peel potatoes, then grate using a grater.Pick waxy potatoes like Bintje or Kipfler(available at major supermarkets). They hold their shape well even when grated.

2. Using your hands, squeeze as much liquid as possible from the grated potato.Discard liquid. Toss potatoes with salt and pepper. If using non-waxy potatoes,you may need to squeeze again. Do this at least twice then place grated potato in a fine sieve to let the liquid drip off. Once dry, quickly toss with salt and pepper.

3. Heat oil and butter in large pan over medium fire. Spread potatoes ovec pressdown with spatula. Cook, covered, for 6to 8 mins, until browned at bottom.

4. Shake pan to prevent sticking. Cut hashbrown into quarters and turn each pieceover. Cook for another 2 to 5 mins.Serve hash browns hot.

From Expatriate Lifestyle magazine.

Amish Hash Browns

Ingredients :

1/2 cup flour
1/3 cup yellow cornmeal
2 teaspoons salt
1 teaspoon baking powder
5 cups peeled and shredded potatoes
1/3 cup vegetable oil
2 eggs
1 onion, minced
1/4 cup vegetable oil

DIRECTIONS

1. In a large bowl, mix together the flour, cornmeal, salt and baking powder. Add potatoes, 1/3 cup of oil, eggs and onion and mix until evenly blended.
2. Heat 1/4 cup of oil in a large skillet over medium-high heat. Drop heaping tablespoons of the potatoes into the hot oil, flattening slightly. Cook until browned on the bottom and then flip and cook on the other side. Keep in a warm oven while frying the rest.

From AllRecipes.com

Scottish Bubbles and Squeak Patties

Ingredients :

1 pound potatoes, peeled and cut into chunks
2 cups shredded cabbage
1 carrot, grated
1 onion, minced
1 teaspoon prepared yellow mustard
1/2 cup shredded sharp Cheddar cheese
salt and pepper to taste
DIRECTIONS

1. Place the potatoes into a saucepan and fill with enough water to cover. Bring to a boil, then simmer over medium heat until tender enough to pierce with a fork, about 10 minutes. Drain and mash potatoes, then set aside.
2. Meanwhile, combine the cabbage and carrot in another saucepan and add just enough water to barely cover the bottom of the pan. Cook over medium heat until tender, about 5 minutes. Drain off liquid and stir into the mashed potatoes along with the onion, mustard and Cheddar cheese. Season with salt and pepper.
3. Shape the mixture into 4 patties. Heat a greased grill pan over medium-high heat. Place the patties on the pan and grill until heated through and golden brown, about 5 minutes on each side. Serve right away.

From AllRecipes.com

Glutinous Rice Mango - Pulut Mangga

Ingredients :
Bahan-bahan:

250 ml thick coconut milk
250 ml santan pekat
2 tbsp sugar
2 sudu besar gula
½ tsp salt
1/2 sudu kecil garam
275 gm Glutonous rice (steamed)
275 gm beras pulut (kukus)
1 mango raw
1 biji mangga (masak)

Preparations :
Cara membuat:

1. Mix half coconut milk with sugar and pour into pot and heat-up. Stir until the sugar dissolved. Don't let it boil.
1 . Campurkan sebahagian santan kelapa dan gula, masukkan ke dalam periuk dan panaskan. Gaul rata hingga gula tadi hancur. Jangan biarkan mendidih.

2. Serve the manggo with steamed glutonous rice, then pour the hot coconut on top of it. Can be serve hot or cold.

2. Hidangkan mangga masak tadi bersama pulut yang telah dikukus, kemudian curahkan kuah santan di atasnya. Hidangkan ketika sejuk ataupun panas.

From Wanita Magazine.

Sausage-Stuffed Mushrooms

Ingredients:

24 large fresh mushrooms
1 pound bulk Italian sausage
1/2 cup chopped green onions
1 cup spaghetti sauce
1 cup shredded mozzarella cheese

DIRECTIONS

Remove mushroom stems; set caps aside. Chop stems; set aside. In a skillet, cook sausage over medium heat until no longer pink; remove with a slotted spoon. In the drippings, saute onions and mushroom stems. Stir in spaghetti sauce and sausage. Stuff into mushroom caps. Sprinkle with cheese. Place in a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350 degrees F for 12-15 minutes or until cheese is melted.

From AllRecipes.com

Steb-by Step - Forming and Baking Cinnamon Rolls

There's nothing better than waking up to the scent of fresh-baked cinnamon rolls.
You could make a fresh batch of different and delicious cinnamon rolls every day, from diced apple and walnut buns, to cinnamon-sugar and raisin-filled rolls frosted with cream cheese icing, to classic pecan sticky buns. We used our Cinnamon Rolls II recipe to illustrate our roll-forming technique.

1. Prepare the yeast dough. Once the dough has risen once, turn it out onto a lightly floured surface. Flatten the dough with the palms of your hands and gently stretch and/or roll it into a rectangle.

2. Use a rolling pin to roll the dough out into a larger rectangle, approximately 12 inches wide by 20 inches long. The dough might be sticky, so flour the work surface and the rolling pin, checking to be sure the dough isn't stuck to the work surface and adding more flour as necessary.

3. Spread the softened butter over the surface of the dough, leaving a 1-inch strip along the long edge of the rectangle furthest away from you completely dry. (Other recipes call for egg wash instead of butter; if you're using egg wash, brush the entire surface.)

4. Generously sprinkle cinnamon-sugar over the butter, spreading the mixture evenly across the whole sheet of dough. Other spices, such as nutmeg and cardamom, also work well. Adding a pinch of ground cloves to the cinnamon-sugar mixture enhances the cinnamon flavor. Leave the 1-inch border free of sugar.

5. Add any other fillings desired--raisins, nuts, shredded coconut, orange zest--taking care to distribute them evenly.

6. Start at the left-hand corner of the edge closest to you. Working from left to right, tug the lip of the dough up and over the filling, keeping it tight. Roll up the dough, tightening the log as you go.

7. When you reach the far edge of the dough, moisten the bare edge with egg wash or water and pinch to seal the seam.

8. Use a serrated knife, pastry cutter, or length of unwaxed dental floss to cut the dough into even-sized pieces. You might want to discard the very ends of the roll since they often contain little filling.

9. Place the cut rolls on a greased or parchment-lined pan or cookie sheet. (For sticky buns, prepare the pan with the cinnamon smear and chopped pecans before arranging the rolls.) For pull-apart rolls, use a baking pan and arrange the rolls about an inch apart. To make individual rolls, space them two to three inches apart on a cookie sheet. Cover the rolls with a damp cloth and let them rise until they nearly double in size, about 45 minutes to an hour. The rolls can also be covered with plastic wrap and placed in the refrigerator. The next morning, let the rolls rise at room temperature until doubled, then bake as directed. (The dough can also be frozen for two weeks to one month. Thaw, still wrapped, at room temperature. Proof and bake as directed.)

10. When the rolls have doubled in size, bake them in the preheated 375 degrees F (190 degrees C) oven. Cinnamon rolls are generally baked at a lower temperature than other breads--if the rolls are close together, the tops will begin to brown before the edges and centers are done. If the rolls begin browning too soon, cover pan with foil.

11. After approximately 30 minutes, test for doneness. Use a paring knife or fork to pull up the center-most roll; if the dough is still sticky and raw-looking, return the pan to the oven for about ten more minutes. The rolls should be golden to dark brown on top, and fully baked in the center of the coil.

12. Cool the pan on a rack about 10 to 15 minutes before glazing. You can use a confectioners' sugar-and-milk glaze, or cream cheese icing thinned with enough milk to reach spreading consistency.

From AllRecipes.com

Mushrooms with a Soy Sauce Glaze

"Serve this tasty side with chicken chops, steak, or salmon! Serve over the meat of your choice"

Ingredients :

2 tablespoons butter
1 (8 ounce) package sliced white mushrooms
2 cloves garlic, minced
2 teaspoons soy sauce
ground black pepper to taste

DIRECTIONS

Melt the butter in skillet over medium heat; add the mushrooms; cook and stir until the mushrooms have softened and released their liquid, about 5 minutes. Stir in the garlic; continue to cook and stir for 1 minute. Pour in the soy sauce; cook the mushrooms in the soy sauce until the liquid has evaporated, about 4 minutes.

From AllRecipes.com

Cinnamon Hazelnut Biscotti

Ingredients :

3/4 cup butter
1 cup white sugar
2 eggs
1 1/2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon ground cinnamon
3/4 teaspoon baking powder
1/2 teaspoon salt
1 cup hazelnuts

DIRECTIONS

1. Preheat oven to 350 degrees F(175 degrees C). Grease a cookie sheet or line with parchment paper.
2. In a medium bowl, cream together butter and sugar until light and fluffy. Beat in eggs and vanilla. Sift together the flour, cinnamon, baking powder, and salt; mix into the egg mixture. Stir in the hazelnuts. Shape dough into two equal logs approximately 12 inches long. Place logs on baking sheet, and flatten out to about 1/2 inch thickness.
3. Bake for about 30 minutes in preheated oven, or until edges are golden and the center is firm. Remove from oven to cool on the pans. When loaves are cool enough to handle, use a serrated knife to slice the loaves diagonally into 1/2 inch thick slices. Return the slices to the baking sheet.
4. Bake for an additional 10 minutes, turning over once. Cool completely, and store in an airtight container at room temperature.

From AllRecipes.com

Almond Green Beans

Ingredients:

1 (15 ounce) can green beans
1 (14 ounce) can canned stewed tomatoes
Italian seasoning to taste
1/3 cup sliced almonds

DIRECTIONS

In a pot over medium heat, cook the green beans and tomatoes until heated through. Season with Italian seasoning. Stir in the almonds just before serving.

From AllRecipes.com

Hazelnut Melting Moments

Ingredients :

1 cup butter, softened
2/3 cup white sugar
1 egg yolk
2 teaspoons vanilla extract
1 teaspoon lemon zest
2 1/4 cups all-purpose flour
1 1/2 cups ground hazelnuts
6 ounces semisweet chocolate chips
1 tablespoon confectioners' sugar

DIRECTIONS

1. Preheat oven to 325 degrees F (165 degrees C ).
2. In a large bowl, cream butter and sugar. Gradually beat in the egg yolk, vanilla, and lemon zest. Stir in the flour and ground hazelnuts with a large spoon.
3. Shape dough into walnut sized balls and place them 2 inches apart on an unprepared cookie sheet. Make an indentation in the center of each ball with your finger. Bake for 10 to 15 minutes in the preheated oven.
4. While the cookies are baking, melt the chocolate chips in a small saucepan over low heat, or in the microwave. Stir chips until smooth. When cookies come out of the oven, spoon 1/2 teaspoon of the melted chocolate into the indentation. When cookies are completely cool, dust lightly with confectioners' sugar.

From AllRecipes.com

Swedish Rye Bread

Ingredients :

1 (.25 ounce) package active dry yeast
1 3/4 cups warm water (110 degrees to 115 degrees F)
1/4 cup packed brown sugar
1/4 cup molasses
2 tablespoons shortening
2 teaspoons salt
2 1/2 cups rye flour
3 3/4 cups all-purpose flour
2 tablespoons butter, melted

DIRECTIONS

1. In a mixing bowl, dissolve yeast in 1/4 cup water. Add sugar, molasses, shortening, salt and remaining water; stir well. Add rye flour; beat until smooth. Add enough all-purpose flour to form a soft dough.
2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours. Punch dough down.
3. Shape into four round loaves. Place on greased baking sheets. Cover ad let rise until doubled, about 45-60 minutes. Bake at 350 degrees F for 30-35 minutes or until golden brown. Brush with butter.

From AllRecipes.com

Texas Style Chicken Tequila

"This dish is colorful and the ingredients prepared ahead of time. Your family and friends will love this recipe!

Note: the most time consuming part of this recipe is making the paste for the sauce (it gives an unique flavor and is worth the effort).

The paste can be made ahead of time and stored in the fridge. Bring to room temperature before adding to the sauce. Serve with your favorite noodles (1b of dry) or with mashed potatoes (5 medium.)"
Ingredients :

3 tablespoons unsalted butter, divided
2 tablespoons chopped garlic
2 tablespoons finely chopped jalapeno pepper
1/2 cup chicken stock
1/4 cup tequila
3 tablespoons lime juice
3 tablespoons soy sauce
4 skinless, boneless chicken breast halves - cut into cubes
1 tablespoon cooking oil
1/4 medium onion, thinly sliced
1/2 medium red bell pepper, thinly sliced
1 medium green bell pepper, thinly sliced
1 1/2 cups heavy cream
1/4 cup chopped fresh cilantro
1/3 cup freshly grated Romano cheese

DIRECTIONS

1. Heat 2 tablespoons of butter in a small saucepan over medium heat. Add garlic and jalapeno, and saute until soft. Pour in chicken stock, tequila, and lime juice. Bring to a boil, then lower the heat and simmer until the mixture is reduced to a paste, about 15 minutes. Stir occasionally to make sure it is not sticking.
2. While the sauce is cooking, place the chicken in a bowl, and pour soy sauce over it. Melt remaining butter in a skillet, and saute the onion, red bell pepper and green bell pepper until soft. Remove vegetables, and set aside.
3. Add oil to the skillet, and cook the chicken over medium-high heat until lightly browned.
4. Pour in the sauce and heavy cream, and add the peppers. Bring to a boil, and simmer until chicken is cooked through, about 5 minutes. Remove from heat, and stir in Romano cheese and cilantro. Taste and adjust seasonings if desired. Serve immediately.

From AllRecipes.com

Melting Moments III

"A yummy cookie! It is easy and quick to make. Makes a great Colossal Cookie, if you use a small pizza pan and cover with jam."

Ingredients :

1 cup butter
2 cups all-purpose flour
1/2 teaspoon vanilla extract
3/4 cup packed brown sugar
1 egg
36 maraschino cherries, halved

DIRECTIONS

1. Cream butter or margarine and sugar. Separate the egg and add the egg yolk and vanilla; mix well. Add flour and mix well.
2. Form dough into balls. Place balls on a cookie sheet, and press each down with a fork. Place half a cherry or a dollop of jam in the center of each cookie.
3. Bake 15 minutes at 375 degrees F (175 degrees C). Remove and cool.

From AllRecipes.com

Authentic German Bread (Bauernbrot)

"Here is a great recipe for authentic German Sourdough Bread."

Ingredients :

1 1/2 ounces compressed fresh yeast
1 quart warm water
2 tablespoons white sugar
4 cups all-purpose flour

8 cups white rye flour
4 cups all-purpose flour
2 tablespoons salt
1 teaspoon white sugar
2 cups warm water

DIRECTIONS

1. First, make the sourdough starter. Crumble the yeast into a large bowl. Whisk in 1 quart of warm water and 2 tablespoons of sugar until dissolved. The water should be just slightly warmer than body temperature. Gradually whisk in 4 cups of flour, continuing to mix until all lumps are gone. Cover with a dish towel, and let sit for 24 hours at room temperature.
2. After 24 hours, stir well, cover, and let stand another 24 hours. It will be a thin, light-colored sourdough which is then ready to use.
3. In a large bowl, stir together the rye flour, 4 cups of all-purpose flour, salt and sugar. Mix in the sourdough starter using a wooden spoon, then stir in 2 cups of warm water. I transfer the dough to a heavy duty stand mixer to mix the first couple of minutes, then it can't handle the heavy dough and I start using my hands by turning the dough out onto a floured surface. A clean countertop works best. Knead the dough, adding a few tablespoons of water at a time if it is too stiff. Fold the dough over, pull it apart, whatever you can do to get it kneaded up good. Total kneading time should be 15 to 20 minutes to get a smooth dough. Place the dough in a large bowl, cover, and let rise until doubled, 1 to 2 hours.
4. When the dough has risen, scrape it out of the bowl and back onto a floured surface. Knead for about 5 minutes. This is important to activate the gluten. Shape into 1 or 2 long loaves. Place on baking sheets, and let rise for about 1 hour, or until your finger leaves an impression when you poke the bread gently.
5. Preheat the oven to 425 degrees F (220 degrees C). Bake the bread for about 45 minutes for 2 loaves, 1 1/2 hours if you made one big loaf. Don't worry if the crust is dark. The bread will be delicious and so will the crust. Cool completely before cutting. I always freeze half.

FOOTNOTES

If you want to make extra starter for the next time, simply add 2 cups of all-purpose flour and 2 cups water to the sourdough starter on the second day, and whisk smooth. Then let stand at room temperature for 24 hours before next use. Use half, and save the other half for the next time. Let stand for 24 hours, stirring once before using. If freezing, use within 2 weeks.

Humidity and heat play a big role in making this bread. It may not work well if it is to humid and hot outside. In this case I recommend that you make the bread starting at 5am.

From AllRecipes.com

Melting Moments II - Constarch Cookies

Ingredients :

1 cup all-purpose flour
1/2 cup cornstarch
1/2 cup confectioners' sugar
3/4 cup butter


DIRECTIONS

1. Combine dry ingredients. Cream butter until fluffy. Add to flour mixture and beat thoroughly.
2. Refrigerate 1 hour.
3. Preheat oven to 300 degrees F (150 degrees C).
   Shape dough into 1 inch balls. Place about 1 1/2 inches apart on ungreased cookie sheets.
4. Flatten with lightly floured fork. Bake for about 20 minutes or until edges are just lightly browned. Don't overbake.

From AllRecipes.com

Melting Moments I

Ingredients :

1 cup butter, softened
3/4 cup cornstarch
1/3 cup confectioners' sugar
1 cup all-purpose flour
3 ounces cream cheese
1 cup confectioners' sugar
1 teaspoon vanilla extract
3 drops red food coloring

DIRECTIONS

1. Cream butter, slowly add cornstarch and 1/3 cup confectioners' sugar; beat til fluffy. Stir in flour with wooden spoon (very soft dough). Cover and chill 1 hour.
   Preheat oven to 350 degrees F (180 degrees C).
2. Roll dough into 24, 1 inch balls. Place 1 and 1/2 inches apart on ungreased sheet. Press slight indentation on top of each cookie. Bake for 10-12 minutes until firm, not brown. Cool, top with icing.
3. To Make Icing: Blend cream cheese and 1 cup powdered sugar til smooth. Mix in vanilla or 1/4 t. of another extract and a few drops of food coloring. Mix well.

From AllRecipes.com

Schnitzel

Ingredients :

1 cup self-rising flour
1 cup self-rising cornmeal
1 teaspoon salt
1 teaspoon pepper
1 cup milk
3 eggs
1/4 cup vegetable oil
4 (4 ounce) beef cube steaks
2 teaspoons lemon juice, or to taste (optional)

DIRECTIONS

1. In a shallow bowl, stir together the flour, cornmeal, salt and pepper. In a separate shallow bowl, whisk together the milk and eggs using a fork.
2. Heat oil in a large skillet over medium-high heat. The oil should completely cover the bottom of the skillet. While the oil heats, dip cube steaks into the egg and milk, then dip into the flour mixture, and shake off the excess. Place in the hot skillet.
3. Fry steaks on each side until golden brown, then reduce the heat to medium and cook until well done. Do not cover. Drizzle with lemon juice before serving.

From AllRecipes.com

Texas Chicken Quesadillas

Ingredients :

2 tablespoons vegetable oil, divided
1 onion, sliced into rings
1 tablespoon honey
2 skinless, boneless chicken breast halves - cut into strips
1/2 cup barbeque sauce
1/2 cup shredded sharp Cheddar cheese
1/2 cup shredded Monterey Jack cheese
8 (10 inch) flour tortillas

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C).
   In a large, deep skillet, heat 1 tablespoon oil over medium high heat. Slowly cook and stir onion until translucent. Mix in honey. Stir until onion is golden brown, about 5 minutes. Remove from skillet and set aside.
2. Place remaining oil and chicken in the skillet over medium high heat. Cook until chicken is no longer pink. Stir in barbeque sauce and evenly coat chicken.
   Layer 4 tortillas individually with chicken, onions, Cheddar cheese and Monterey Jack cheese. Top with remaining tortillas.
3. One or two at a time, place layered tortillas on a large baking sheet. Bake uncovered in the preheated oven 20 minutes, or until cheese is melted. Do not let tortillas become too crisp. Remove from heat. Cut into quarters to serve.

From AllRecipes.com

French Crullers

Ingredients :


4 tablespoons white sugar
1 teaspoon salt
1 teaspoon orange zest
4 tablespoons shortening
1 cup hot water
1 cup all-purpose flour
3 eggs
1 1/2 tablespoons shortening
1 1/2 cups confectioners' sugar
3 tablespoons cream
1/8 teaspoon salt
1 teaspoon vanilla extract

DIRECTIONS

1. Put 4 tablespoons sugar, salt, shortening and orange rind in saucepan with 1 cup hot water. Bring to a boil. Mix in 1 cup of flour. Cook until thick, stirring constantly. Remove from heat, and cool slightly. Beat in one egg at a time, beating each one in thoroughly before adding another.
2. Using a rose tip, press dough through pastry bag, in desired shape, onto a well-greased square of heavy paper. Turn paper upside down and let crullers drop into deep, hot fat (375 degrees F - 190 degrees C). Fry until well puffed up and golden brown in color, about 6 to 7 minutes. Drain on unglazed paper. Ice with confectioners' frosting.
3. To Make Frosting: Cream 1 1/2 tablespoons shortening and continue creaming while slowly adding sugar. Add cream, salt, and vanilla and mix smooth.

From AllRecipes.com

Fleischkuechle (Flesh-Keek-Luh)

"Deep fried dumplings with seasoned ground beef. This is a favorite in Germany."

Ingredients:

6 cups all-purpose flour
2 teaspoons salt
3 eggs
2 cups milk

8 ounces extra lean ground beef
1 small onion, diced
1 teaspoon salt
1 teaspoon ground black pepper
1 quart oil for deep frying

DIRECTIONS

1. In a medium bowl, mix together the ground beef, onion, salt and pepper until well blended. Set aside.
2. In a large bowl, stir together the flour and salt. Pour in the eggs and milk, and stir until well blended using a sturdy spoon. Form the dough into 2 inch balls, and roll out into circles 1/4 inch thick on a floured surface.
3. Form the beef into golf ball sized balls, and place each one onto one half of a dough circle. Fold the other halves of the circles over to enclose the dough. Seal the edges using a saucer or pressing with your fingers.
4. Heat the oil in a deep fryer to 365 degrees F (185 degrees C), or over medium-high heat in a large deep skillet. Fry the Keuchle until golden brown, turning once. It should take about 10 minutes total for each batch.

From AllRecipes.com

Piroshki

"These are as authentic Russian as you can get without traveling to Russia."

1 1/2 pounds ground beef
1 onion, finely chopped
1 teaspoon salt
ground black pepper to taste
dried dill weed to taste
1 (.25 ounce) package active dry yeast
1/4 cup warm water
1 cup milk
3 eggs
1/2 cup vegetable oil
2 tablespoons granulated sugar
1 teaspoon salt
4 cups all-purpose flour
3 cups oil for frying

DIRECTIONS

1. In a medium skillet over medium heat, cook the ground beef until evenly browned; drain. Stir in the onion and cook with the beef until translucent. Sprinkle in salt, pepper and dill weed to taste. Allow to cool before using.
2. Dissolve the yeast in the 1/4 cup of warm water and place in a warm location until frothy, about 10 to 15 minutes. In a medium saucepan over low heat, warm the milk and gently whisk in the eggs, oil, sugar and salt. Remove from heat.
3. Place half the flour in a large mixing bowl and gradually stir in the milk mixture. Then add the yeast solution alternately with the remaining flour, stirring after each addition. Mix well. Knead until the dough forms a ball and does not stick to the bowl. (Note: Start with the 4 cups of flour. You may need to add more, a little at a time, as you knead the dough). Cover the bowl with a clean cloth. Set in a warm location and allow to rise until doubled in volume.
4. Remove dough from bowl and place on a lightly floured surface. Pinch off pieces approximately the size of golf balls. Roll the pieces into disks about 3 1/2 to 4 inches in diameter.
5. Fill center of each disk with a heaping tablespoon of the cooled meat mixture. Fold disks over the mixture and firmly pinch edges to seal. Arrange on a flat surface and allow to sit approximately 10 minutes.
6. In an large, heavy skillet or deep fryer, heat the oil to 375 degrees F (190 degrees C). Deep fry the piroshki in batches until golden brown on one side; gently turn and fry the other side. Remove and let drain on a plate lined with paper towels.

From AllRecipes.com

French Butter Cakes (Madeleines)

Ingredients :
2 eggs
3/4 teaspoon vanilla extract
1/8 teaspoon salt
1/3 cup white sugar
1/2 cup all-purpose flour
1 tablespoon lemon zest
1/4 cup butter
1/3 cup granulated sugar for decoration

DIRECTIONS

1. Preheat oven to 375 degrees F (190 degrees C). Butter and flour 12 (3 inch) madeleine molds; set aside.
2. Melt butter and let cool to room temperature.
3. In a small mixing bowl, beat eggs, vanilla and salt at high speed until light.
   Beating constantly, gradually add sugar; and continue beating at high speed until mixture is thick and pale and ribbons form in bowl when beaters are lifted, 5 to 10 minutes.
4. Sift flour into egg mixture 1/3 at a time, gently folding after each addition.
5. Add lemon zest and pour melted butter around edge of batter. Quickly but gently fold butter into batter. Spoon batter into molds; it will mound slightly above tops.
6. Bake 14 to 17 minutes, or until cakes are golden and the tops spring back when gently pressed with your fingertip.
7. Use the tip of the knife to loosen madeleines from pan; invert onto rack. Immediately sprinkle warm cookies with granulated sugar. Madeleines are best eaten the day they're baked. Leftover madeleines are wonderful when dunked into coffee or tea.

Variation:

Chocolate Madeleines: Omit lemon zest. Increase sugar to 1/2 cup. Substitute 1/4 cup unsweetened cocoa powder for 2 tablespoons of the flour; sift into batter with flour.

From AllRecipes.com

Quick and Easy Peanut Butter Oatmeal

Ingredients :
1/3 cup old-fashioned oats
2 teaspoons ground flax seed
1/4 teaspoon salt
2/3 cup water
1/4 cup egg whites
1 tablespoon peanut butter
1 teaspoon brown sugar, or to taste
ground cinnamon
milk as needed (optional)

DIRECTIONS

1. Place oats in microwave-safe container that can hold at least 4 cups. Stir in the flaxseed and salt. Whisk together the water and egg whites, pour over the oats and stir gently until just combined. Microwave on MEDIUM power for 4-6 minutes (depending on your microwave).
2. Remove bowl from the microwave, and stir in the peanut butter, sugar, and cinnamon. If the oatmeal becomes to stiff, soften with a small amount of milk. Serve warm.

From AllRecipes.com

Solianka or Russian Beef Soup

Garnish with fresh lemon slices and sour cream

2 ounces dried mushrooms
3/4 cup water
1/2 cup unsalted butter
3 onions, chopped
1 cup cooked diced veal
1 cup diced ham
1/4 pound kielbasa sausage, cut into 1 inch pieces
2 quarts beef stock
3 bay leaves
10 black peppercorns
2 dill pickles, diced
2 tablespoons capers
12 marinated mushrooms
1 (28 ounce) can Italian-style whole peeled tomatoes
2 tablespoons tomato paste
1 1/2 tablespoons all-purpose flour
12 kalamata olives
1/3 cup chopped fresh dill weed
1/4 teaspoon dried marjoram
3 cloves garlic, minced
1/4 cup dill pickle juice
1 teaspoon Hungarian sweet paprika
salt to taste
ground black pepper to taste

DIRECTIONS

1. Soak mushrooms in 3/4 cup water until tender, 20 to 30 minutes. Set aside.
2. Melt half the butter and saute the onions, meats, and rehydrated mushrooms. Add the stock and liquid from the mushrooms and bring to a boil. Make a bouquet garni by tying the bay leaves and peppercorns tightly in cheesecloth. Lower the heat and add the bouquet garni, pickles, capers, and marinated mushrooms. Simmer 10-15 minutes.
3. Melt remaining butter in a skillet and cook the tomatoes and tomato paste for a few minutes, then add the flour and saute for another few minutes. Add a cup of the soup to the skillet and stir in well, then return pan ingredients to the soup pot.
4. Add the olives, dill, marjoram, garlic, pickle juice, and paprika. Adjust soup's seasoning with salt and pepper; simmer another 10-15 minutes.
5. Remove pot from heat and remove bouquet garni. Adjust seasonings and serve with sour cream and lemon.

From AllRecipes.com

Italian Leg of Lamb

Ingredients :

1/2 cup lemon juice
1/2 cup olive oil
2 tablespoons dried oregano
2 teaspoons ground mustard
1 teaspoon garlic powder
4 garlic cloves, minced
1 (5 pound) boneless leg of lamb

DIRECTIONS

1. In a small bowl, combine the lemon juice, oil and seasonings. Pour half of the marinade into a large resealable plastic bag; add lamb. Seal bag and turn to coat; refrigerate for at least 2 hours or overnight. Cover and refrigerate remaining marinade.
2. Drain and discard marinade from lamb. Place lamb fat side up on a rack in a shallow roasting pan. Bake, uncovered, at 325 degrees F for 2-1/4 to 3 hours or until meat reaches desired doneness (for medium, a meat thermometer should read 160 degrees F; well-done, 170 degrees F), basting occasionally with reserved marinade. Let stand for 10-15 minutes before slicing.

From AllRecipes.com

Italian Salad Croutons

"These crisp buttery croutons are so good. Toss the croutons in a salad, garnish a bowl of soup with them or sprinkle them on top of a creamy casserole."

Ingredients:

1/4 cup butter or margarine, melted
1 1/2 teaspoons Italian seasoning
1/2 teaspoon garlic powder
5 slices white bread, cut into 1/2-inch cubes

DIRECTIONS

In a large bowl, combine the butter, Italian seasoning and garlic powder. Add bread cubes and toss to coat. Arrange in a single layer on an ungreased baking sheet. Bake at 325 degrees F for 15-20 minutes or until lightly browned, stirring occasionally.

From AllRecipes.com

Ukha (Russian Fish Soup)

Ingredients:

4 cups water
2 potatoes, cubed
1 onion, chopped
1 bunch fresh parsley, chopped
4 ounces cod fillets, cubed
1 lemon, juiced
salt and pepper to taste

DIRECTIONS

Put water in a large saucepan and bring to a boil over high heat. Add the potatoes, onion and parsley. Heat for 10 to 15 minutes and add the fish. Heat for 10 more minutes, then squeeze in lemon juice and season with salt and pepper to taste.

From AllRecipes.com

Russian Black Bread

Ingredients :

1 1/2 cups water
2 tablespoons cider vinegar
2 1/2 cups bread flour
1 cup rye flour
1 teaspoon salt
2 tablespoons margarine
2 tablespoons dark corn syrup
1 tablespoon brown sugar
3 tablespoons unsweetened cocoa powder
1 teaspoon instant coffee granules
1 tablespoon caraway seed
1/4 teaspoon fennel seed (optional)
2 teaspoons active dry yeast

DIRECTIONS

Place ingredients into the bread machine in order suggested by the manufacturer.
Use the whole wheat, regular crust setting.
After the baking cycle ends, remove bread from pan, place on a cake rack, and allow to cool for 1 hour before slicing.

From AllRecipes.com

Russian Salad Dressing

Ingredients :

1/2 cup mayonnaise
1/3 cup ketchup
1 tablespoon red wine vinegar
1 tablespoon finely chopped onion
salt and pepper to taste

DIRECTIONS

In a small bowl, whisk together the mayonnaise, ketchup, vinegar, onion, salt and pepper until thoroughly combined. Refrigerate until ready to use.

From AllRecipes.com

The Best BLT Sandwich

Ingredients :


2 slices bacon, cut in half
1 teaspoon mustard powder
1 teaspoon curry powder
1 teaspoon red pepper flakes
2 slices bread, toasted
2 lettuce leaves
3 slices tomato

DIRECTIONS

Place bacon in a skillet over medium heat. Mix together the mustard powder, curry powder and red pepper flakes. As soon as you turn the bacon over, sprinkle the spice mixture onto the cooked side of the bacon.
Place the lettuce and tomato onto one slice of toasted bread, then top with the seasoned cooked bacon. Top with the other slice of toasted bread.

From AllRecipes.com