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Busia's pierogi
Procedure:
Noodle, Cream egg with water and salt. Add flour slowly while mixing, via strainer if you want, until incorporated. Kneed or with a dough hook untill smooth and stretchy. Let the dough rest for a while, covered to keep moist. Once the gluten relaxes, roll out thinly on a lightly floured surface. Using a round cookie cutter, coffee mug, whatever you have.. Cut as many circles out as you can. Sprinkle flour on top, brush flour off from both sides. You can let the circles dry like boot leather. When youre ready, plop a heaping spoonful of cheese mixture slightly off-center. With a fine mist, spray all the circles (with cheese on them) with water. Just so the flour that was left on them forms a glue, it will be tacky. Fold the circle so the cheese is in the middle, of a half circle. Crimp the convex portion with a fork. You can cut the edge ruffled to hide any imperfection. Dust finished pierogi with flour. With a pot of water at a rolling boil, toss them in one at a time leaving enough room for them to sequentially float to the top. They will be floating and look soft when finished. Shake them off and toss them into a hot pan with a generous amount of melted butter with finely sliced sweet onion. Fry under medium heat until the middle is caramelized on both sides. Eat!
Cheese, crumble finely into a bowl the farmers cheese. Add ricotta. Add salt and sugar to taste. Mix well, so that all of it looks lumpy.
Ingredients
2 egg
1/2c water
1/2tsp salt
2c flour
Filling:
1/2lb farmers cheese
1/2lb ricotta cheese
Salt and sugar to taste.
Directions
Cook Time: 60 minutes
Total Time: 2 hours
Number of Servings: 5
Yield: about 20 pierogi. with enough cheese for more
Style: Eastern European, Polish
Coquito
This traditional Puerto Rican cocktail tastes like a very thick and creamy coconut eggnog. It's very rich, so you can serve it over ice.
Ingredients
1 (13.5-oz.) can Coconut milk
2 (12-oz.) cans Evaporated milk
1 (15-oz.) can Cream of coconut
1 (14-oz.) can Condensed milk, sweetened
Baking & Spices
1/2 tsp Cinnamon, ground
1/4 tsp Nutmeg, ground
1 tsp Vanilla extract
3-4 cup cup of white rum
Directions
2. Whisk in evaporated milk, rum, vanilla, ground cinnamon, and nutmeg.
3. Cover and chill 24 hours.
Notes
Cook Time:
Total Time: 15 minutes
Number of Servings: 2
Yield: about 2 bottles
Style: Latin American, Caribbean
Jamie oliver super smoothies
Jamie oliver super smoothies will make your bodies so sexy
Jamie oliver super smoothies this is a guarantee
Ingredients
Banana
Baby spinach
Lime
fresh Apple juice
2. Purple smoothie
Blueberries
Fresh apple juice
Pears
3.orange smoothie
Fresh orange juice
Lime
carrot
Ginger
Mango
4. White smoothie
Banana
Ground almond
Milk
Honey
Directions
Drink it every morning
In a month , you will get angelina jolie sexy body
Guaranteed 100 % , no lie
Cook Time: 5 minutes
Total Time: 15 minutes
Number of Servings: 1
Yield:
Style: European, UK and Ireland
Stove top Cake
The easy stovetop chocolate cake is an instant hit! Made with simple pantry ingredients and without an oven, this is the epitome of simple comfort baking.
Ingredients
? cup unsweetened cocoa powder (35 g)
½ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
¾ cup granulated sugar (150g)
2 large eggs
¼ cup vegetable oil (60ml)
½ cup milk (125 ml)
½ teaspoon vanilla extract
Directions
Add the sugar and whisk to combine.
Add eggs,milk vegetable oil and vanilla extract then whisk until smooth.
Spray or grease a cake pan and pour cake batter into the pan.
Cover with aluminum foil.
Bring water to a simmer in a deep skillet or large saucepan wide enough to hold the cake pan.
Oncesimmering, place a heat-proof plate into the water.
Set the cake pan on top of the plate so it hovers over the water but does not submerge.
Cover with a lid and cook for 30 to 35 minutes until the cake is done and an inserted toothpick comes out clean.
Remove the cake and set aside to cool.
Sprinkle it with powdered sugar.
Notes
Cook Time: 35 minutes
Total Time: 45 minutes
Number of Servings: 8
Yield: One cake
Style: European, Dutch
Macaroni and Cheese/Ground Beef
I've made this dish for quite sometime.
Ingredients
Ragu Cheese Sauce
Elbow or Small Macaroni(Obviously drain the macaroni but don't rinse).
Sometimes I also add a can of No Salt Added stewed tomatoes to it too.
Directions
Add Meat,macaroni and cheese together is saucepan and mix together.
Cook Time: 60 minutes
Total Time: 60 minutes
Number of Servings: 4
Yield: 4-6 servings
Style: American, Midwest
Corn and chicken soup
It will warm your belly
Ingredients
3 cups diced chicken breasts
2 tspns ground ginger
1/2 tspns garlic powder
4 thinly sliced green onions
2 diced carrots
1 can kernel corn
1 can creamed corn
1/4 cup cornstarch ( dissoved in the chicken stock )
6 beaten eggs
1 tspn sesame oil
Salt
Pepper
Directions
- Add the other ingredients except the beaten eggs
- Bring to boil
- Add the beaten eggs
- Stir until the eggs look like ribbons
Cook Time: 20 minutes
Total Time: 30 minutes
Number of Servings: 4
Yield:
Style: Asian
Simple Plain Curry Food
My Mom taught me this plain simple easy curry food. Hope you try it too :)
Ingredients
2 potatoes or more if needed
2 onions
1 grated tomato (optional)
1 level tablespoon of white or brown sugar
2 bay leafs
3 cardomon pods
2 pieces of stick cinnamon
1 teaspoon roasted masala
1 teaspoon curry powder ( optional )
Directions
Notes
Cook Time: 60 minutes
Total Time: 60 minutes
Number of Servings: 2
Yield:
Style: African
Goulash
You can find variations of this recipe in areas of Israel, Lebanon, Italy, and other places where Sefardi Jews have traveled. It has that Mediterranean flavor with the flare of middle eastern that will delight your palate.
This particular recipe has been passed down through the maternal generations of my family, and I carry it on! I hope you enjoy it!
Ingredients
1 onion, diced
8 cloves garlic, crushed and diced
1 large carrot, grated
2 stalks celery, diced
1 zucchini, grated
1 large can crushed tomato
1 large can diced, stewed tomato
6 leaves of basil, chopped
1 teaspoon fresh/dried minced rosemary
1/2 teaspoon ground coriander seed
1 to 1 1/2 teaspoons ground paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon white sugar
Directions
Drain out all grease from the meat.
Pour in the other ingredients and stir well. Turn heat down to a low medium and simmer for 30 minutes.
Put a pot of water on to boil. When water is boiling, cook 1-2 packages of shell or penne pasta according to instructions on the package.
After straining the pasta, mix it into the meat mixture. Serve hot with a side of crusty bread and/or salad.
Notes
Cook Time: 60 minutes
Total Time: 1 hours, 30 minutes
Number of Servings: 5
Yield: 6-8 servings
Style: Middle Eastern, Israeli
soups
French cheese soup with chicken
Ingredients
Melted cheese 200 g
Potatoes 400 g
Onions 150g
Carrots 180g
Butter to taste
Salt to taste
Ground black pepper to taste
Greens to taste
Bay leaf 3 pieces
Croutons to taste
Black peppercorns 2 pieces
Directions
2. Peel the potatoes and cut into cubes. Cut onions into cubes. Grate carrots. Cut the meat into small pieces. Melted cheese (if in the form of a bar), grate or cut into cubes.
3. Add potatoes to boiling broth. Since boiling 5-7 minutes.
4. At this time, make a weak fry in butter. First put onions, then carrots. Lightly salt and pepper. Add the cooked fry to the soup and cook for another 5-7 minutes.
5. Then add the chopped meat. Boil for 3-4 minutes, add melted cheese, stir well and turn off the heat.
6. Sprinkle with herbs before serving. If desired, serve with croutons.
Cook Time: 60 minutes
Total Time: 60 minutes
Number of Servings: 4
Yield:
Style: Eastern European
Chicken, Corn and Salsa Soup
Nothing's better on a cold day than a hearty warm soup. It takes less an hour to prepare and you have a soup that's 'hot' in both temp and flavor. It's my favorite. You can make it as hot or as tame as you'd like; all depends on whether you choose a mild, medium or hot salsa to use in the recipe. For different flavor combinations, you can also swap out the type of cheese and tortilla chips you use.
Ingredients
1 ½ Cup of Water
1 14-Ounce Can of Chicken Broth
1 11-Ounce can of corn
1 Medium Size Jar of Salsa
2 Teaspoons of Chili Powder
2 Ounces of Shredded Monterrey Jack Cheese
1 Bag of Tortilla Chips
Directions
Cook Time: 20 minutes
Total Time: 35 minutes
Number of Servings: 6
Yield: 6 servings
Style: Latin American, Mexican
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