OK Chef, Give Me Your Favorite Recipe

what about sharing our delicious receipts?
My favorite one is fried tomatoes with eggs. We call it "pomidor chigirtmasi" in english it sounds like screamed tomatoes.

Take 1 kg. tomatoes, 3 onions:clean their covers and cut them. Then take a pan, add some oil, first fry onions, then add cut tomatoes into it. Let him frying for 15-20,stir it, but noy very often.The pan must be covered first 15 minutes, then let him stay without cover for 5 minutes. At the end add two eggs.

I like this meal even more than kebab.

Good idea for a thread! :) What goes better than good food and good books? :D (I say "good" because there is a greasy-spoon restaurant nearby that also has shelves of used books for sale. It's called "Food & Books" -- surprise! -- and Stephen King likes to stop there when he comes down this way. But GAWD is it nasty. :sick: )

Last Fall I copied a recipe off of TV for broiled/grilled eggplant. It's really good. Cut a large eggplant into 8 slices, 1 cm thick. Purge them with salt (sprinkle salt on both sides to take away the bitterness -- Kosher salt works best), let them sit for a few minutes then pat them dry with a towel. In a bowl mix 1/4 cup Worcestershire sauce, 1/4 cup steak sauce, 1/2 cup olive oil, 2 tablespoons honey, 2 teaspoons apple cider vinegar. Brush it on one side of the eggplants and grill or broil them for about 2 minutes, till they're browned. Turn them over, brush the other side, and cook for another couple of minutes. Grate parmesan cheese on top of them and put them back in for about 1 minute to brown the cheese, then take them out and sprinkle herbs on top.

They're especially good if you're trying to think of something to take the place of meat in a vegetarian meal.

I am addicted to these spinach things:

1 package of spinach, 1 cup bread crumbs, 1 egg, 1 clove of garlic, pinch of salt, pinch of pepper, 1/3 cup of grated parmesan cheese, 1 sliced tomato. Mix all the ingredients except tomato. Lay tomato slices flat on a cookie sheet. Make several rounded balls of the spinach mixture and place on top of each the tomato slices. Bake at 400 until golden brown. I don't usually use the tomatos instead I dip my delectible spinach orbs into marinera or some other tomato sauce.

Wauuu, I will have to find some for you guys. I cooked last night for the first time, but it was like: 1 package of frozen vegetables, 3 carrots - thrown into 1,5l water, boiled with 3 vegetable bouillons. plus I prepared noodles and here you go, DINNER READY :D am I not a clever lady? hihi

Oh my god, I had to correct my receipt. I've noticed that I wrote potatoes instead of tomatoes. Sorry!

I'm not a good cook... I don't even have much passion for it, so I hardly ever try to improve my skills...

But today - for the first time in ages - I made a cake! :banana:
It's a cake made of coconut flour mixed with biscuits (well, made them in powder ;)) (plus butter, milk and a tiny bit of coffee just to unite) and covered in chocolate :) Yummy!!!
(cos tonight I'm at dinner at a friend's who will prepare some regional bread-thing I don't know much about.)

mmm fooood...

that sounds scrumptious!, koa. :)
does anyone here save recipes in their "favorites" folder? i have Tons. :D

hi amuse - do you mean bookmark? I do not, but this is caused because I do not have internet at home and I consider is rather brave to have it bookmarked at work... but this forum is bookmarked at work :D of course....

hey ravana, food is delicious.. I cooked it yesterday. took me some time, little longer than my soup hihi but it was great. and I ate just half of my part and I was so full... aaaaaaah, lying on the bed as an realllyyyyyy big elephant hihi even my boyfriend told me I was the "cook of the year" hihi wauuu thanks... I will search for receipt for you, but I forgot it at previous home, will go there tomorrow and send you some soon
yummy... thanks..

I don't have my recipes bookmarked either, mostly because I do all my searchs at work but also because I'm a paper girl where recipes are concerned. I have a book crammed with recipes I have tried or intend to make. I looove having pages of recipes all stained and tattered......

evulik, that's exactly what i mean. :)

that's so cool, papayahed; btw, do you have old family recipes? there are a few we have: egg nog, fruitcake (of course) my aunt has pound cake, 7-up cake, sweet potato pie...i remember writing recipes on index cards when i was little - german chocolate cake anyone?

when i was very young, my great aunt taught me to make these things (which have no name) and i have treasured and hoarded the recipe for years. however, because i love you all so much i will share.....if you have fresh beets in the garden, you can snitch some greens from each and the beet will not be harmed.

make homemade bread dough to the last stage. punch down one final time and separate into baseball sized lumps. roll out into long breadstick shapes. take washed beet greens and wrap around the bread dough, leaving a half inch on either end clear of greens. turn the dough sticks so that the ends of the greens are underneath on a baking sheet, and brush with melted butter. bake as you would bake bread sticks (about 350 degrees C about fifteen mins or so, or until the ends are golden brown and leaves are crisping)
let cool just slightly then pile on a plate next to sour cream mixed with tons of fresh dill weed and watch them disappear. this is one of my sons all time favorites, and everytime i have made it for a party, they are the first things completely consumed.

My mom doesn't cook so all the old family recipes reside with my Uncle. I've been meaning to get those from him but haven't yet. I do have one recipe from my grandma, I'm not really sure how to spell it but it's a "nuisse torte"? Its funny my grandma always used to call it noosen tootin' cake so everytime I did a search nothing would come up.......

i am looking for a good recipe for stuffed cabbage though ("golbki" in polish, I think)?

cabbage rolls, i think they are called in my world. the cabbage leaves are rolled around globs of ground beef mixed with rice and seasonings, and then topped with a sweet tomato sauce? my mom used to make them all the time. i bastardized her recipe though and make "lazy woman's cabbage rolls" where you just shred the cabbage and layer it with the filling, kind of like lasagna and top it with the sauce. the taste remains the same, but takes waaaaaay less time to prepare.

i remember once i had a roommate who begged me for months to make cabbage rolls for him (he had tasted them once at a potluck). finally one day i decided to do it, and i spent all day parboiling cabbage to peel off one leaf at a time, stuffing and baking them, and he walked in the door after work and said (and i quote) "it smells like farts in here"

he ate cabbage rolls alone that night!

Yep VBM, those are what I'm talking about. My cousin makes the "Lazy Mans Cabbage Rolls" but his Tomato sauce is more like spaghetti sauce in consistency and taste. bleck!

hehe that's funny, one mans "fart" smell is another womans "good eats" smell.

ok guys. I decided that I will add receipt over here. sorry for my english over here, but cooking (in english) was not my main subject hihi

ok, you take 1kg of chicken breast
2 onions
1 garlic
10 dkg sausage (whatever)
Olive oil
herbaceous bouilon
spice for chicken
black pepper
red pepper
little salt

ok, you cut onions onto small pieces, fry on olive oil. you cut chicken breast into small strips (if that is correct word) and when onion is ready you just fry it along with onion, when chicken is quite ready you add garlic, sausage (all cut into small pieces), later you add 2dcl of water (or more depends on your need), add bouilon, spice for chicken, pepper black and red, little sault and here you go... you prepare pasta and you have complete food. can be served with vegetables (or as my bf uses it with fruit hihi)

bon appetite

Ooh, it sounds good! :nod: But what does "dcl" and "dkg" stand for? I get the centileter and kilogram part (right?), but what is "d"?

I guess dcl is deciliter? (uhm in my school times that was dl I think...ah how I hated those things!), so dkg is uhm...the same but with kilos...

Why doesnt the whole world use the same measures??? I hate to see those American measures and I'm sure you Americans 'hate' ours... Just a matter of habit (therefore no offence guys it's just my personal rant ;)) but damn can't we come to an agreement? (meaning, come on guys, accept kilos and metres.,..oh and centigrades ;) :D)

Oh, eva thanks. Your describtion is just for me. You did it in so easy way.

Eva, I cooked dovga. It was not so difficult. Here I give you how to cook:

Take 2 litres gatig, stir it, add into it some rice (handful) and 2 litres water. Stir them and put on the stove. You must stir it without pause until it will get boil. Just a little pause can spoil your meal. Use wooden spoon for stirring. It will take you 20 minutes. Then add into it some cut greens: coriander, fennel, the leaves of beetroot and salt. in 15 minutes your dovga will be ready.

Nush olsun! (enjoy it)

It is blueberry picking season here and I make alot of pie. Thought i should share my mothers recipy.
This is a very easy recipy for making Blueberrie crumblepie-

150 grams of butter
3 dl flour
sugar according to taste - about a tablespoon

Put the contents in a bowl and mix them with your fingers until is "crumbling" - the dough should look like small pices of broken cookies.

Pour blueberries in a baking tin for pies ( anything between 5 dl - 1 liter blueberries is Ok)
Add sugar - half a deciliter for half a liter of blueberries. Mix some flour with the berries - otherwise the pie will get all wet. About a tablespoon or so.

Pour the crumbles over the berries. Bake in 225 degrees Celsius, 20-25 minutes until the crumbles are golden.

Serve with custard or whipped cream. This pie also works with apples or raspberries or rhubarb.

hey thanks Isagel and ravana. I am going to shop tomorrow, so I will cook this miracles.. wau, such a wondefrul weekend in front of me. You know I was thinking what is so great about cooking (in my case), and the answer is: I am having summer term and it is so awful to study over summer that I do whatever just not to study (no study pls...) and I have midterms next week, so whole weekend will be about cooking for sure hihi

I'm not an expert on metric measurements (obviously :)) but I think dkg might mean "deka-grams". From what I remember, and guessing from the recipe itself, the prefix "dk" means 10 times more than the original unit, and the prefix "d" or "dc" means 10 times less. Don't take my word on that though, I could be wrong.

These recipes sound delicious. Someday I will have to post some of my favorite recipes, but right now I have been online way too long. See you later.

dl or dcl = deciliter , one tenth of a liter. If I remember correctly a cup is almost 1,5 dl.

ik, cabbage rolls are awful, typical eastern european/russian fair. Theres some stuff that should just stay in those countries.

I like this recipe I use to make a banana cake.

cream half a cup of butter with a cup of sugar.
add two eggs to the mixture and stir in.
mash two large old bananas into it.
Add 2 cups self raising flour.
back for 50 minutes in an oven at 180 degrees C.

Its worth it!

I am not a very good cook. The list of things which I can cook is very short, but I will give you some that I noticed are not given here. If my recipes contain mistakes, feel free to correct them. My english is better than my cooking, but I can make mistakes in grammar too, so you can correct the grammar too.

Here are two good and simple recipes:

*Tea.
1)Take a pot and fill it with water.
2)Put the lid on it.
3)Put it on the cooker.
4)Make the water boil.
5)When it starts boiling, take the lid off, put some tea powder in it and take the pot off the fire.
6)Put the lid back.
7) Let the tea brew so for about two minutes, then pour it in cups.
8)You can put some sugar in it if you like it. Enjoy.



NB!Ask from someone else in this forum to get to know about advanced tea-making and the exact numbers of how long the tea should brew or how much sugar per how much water should be used.


*Fryed egg.
1)Put a pan on the stove.
2)Wait.
3)When the pan is hot enough you can start cooking.
4)Take an egg.
5)Take a knife. (If you crack the egg on the edge of the pan, ignore this step)
6)The following things must be done over the pan. Use the knife or the edge of a pan to make a crack in the eggshell.
7)Pull the shell open so that the inside would fall on the pan. The egg should congeal on the pan. The center of the egg should be yellow and the sides should be white.
8) Wait for some time.When the egg appears to be black or brown you have waited for too long and you have to redo the steps 1-7. If not, you have successfully fried an egg. You can put salt or pepper on it if you like. Enjoy!

Like I said before, you should ask from the other forum-members for information of the exact numbers.


Hope I have helped you. :banana:

bump for SD

Quote:

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Originally Posted by papayahed

bump for SD

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Hmmm?? :confused:

I was talking to papayahed about how we should start a recipe thread, to mix and share. Here's my favorite. Mangos are to die for. This is also incredibly easy to make, and people will think you are a gourmet cook. The taste sensations are out of this world.

Halibut with Pineapple Mango Salsa

First in a mixing bowl, combine...

1 cup diced pineapple
3/4 cup diced red bell pepper
1/2 cup diced red onion
1/2 cup diced fresh mango
1/2 cup Mango nectar
1/4 cup chopped fresh cilantro
1/4 teaspoon grated lime peel (this is optional)
1/4 teaspoon crushed red pepper
1/4 teaspoon ground cumin
1/8 teaspoon ground cinnamon

Mix these nice and good, then set the salsa in the frig for a bit to marinate.

You can cook the halibut steaks however you feel comfortable. You can sear them in a pan with a little oil, or simply bake them in the oven. Searing them depends on the size of the cut, but 4-6 minutes each side ususally does it. Or 25-30 minutes in the oven at 350.

On the side, just add some vegetables of your liking. I usually cut up green and yellow squash, add a little oil, butter, salt/ pepper and cook it on the stove for about five or seven minutes on medium heat with a lid. Snow peas are also a nice side dish. Cooked similarly.

Quote:

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Originally Posted by Scheherazade

Hmmm?? :confused:

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ok bump for the taste buds of all...... ;) :banana:

Shore Dude:
That really sounds delicious! I will try it asap. :)

Yea, but I never heard some of the ingredients...

What is cilantro? I can´t find it in my dictionary.

It's an herb used in a lot of Mexican dishes.

Here's one of my favorites for the holidays:

1 can of cranberry sauce (the kind with the whole berries)
1 whole orange (keep the peel but remove the seeds)
1 cup of sugar
1/2 cup of nuts (my favorite is pine nuts)

Run the orange through a food processor then add the sugar. Then mix it together with the cranberry sauce and pine nuts.

Real easy! You could use a blender for the orange and sugar but when I tried that the consistency wasn't quite right.

Cilantro is considered a spice (if I am not mistaken).

You can buy it in the produce section as a bunch of wrapped up leaves. You're suppossed to dice it up until it basically becomes a little pile of mush. You can also by it as a dried spice and you can get pretty much the same effect.

Shea that sounds great. And delivered with impeccable timing...

Quote:

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Originally Posted by Shea

It's an herb used in a lot of Mexican dishes.

Here's one of my favorites for the holidays:

1 can of cranberry sauce (the kind with the whole berries)
1 whole orange (keep the peel but remove the seeds)
1 cup of sugar
1/2 cup of nuts (my favorite is pine nuts)

Run the orange through a food processor then add the sugar. Then mix it together with the cranberry sauce and pine nuts.

Real easy! You could use a blender for the orange and sugar but when I tried that the consistency wasn't quite right.

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Thank you both. I have have never heard of cilantro before. They have an american food store is Stockholm and perhaps I can get it there?

I´m sorry Shea - but I have to ask ... is this a sauce or a dessert? It sounds good and I try it if I can get cranberry sauce here - but how do I eat it and to what ?

The cup of sugar throws ya, doesn't it? It's a sauce but the cranberries and nuts give it a thick, chunky consistency. The tea room that I play harp for would use it as an extra garnish. I always thought that it was faux pas to eat the garnish, but everyone always ate this anyway.

I never really thought about how people would eat the cranberry sauce. I have a bad habit of finishing one kind of food on my plate before moving on to another one instead of taking a little of everything at the same time. So I tend to just eat my cranberry sauce seperately. But I think some people drizzle it over their turkey or ham.

Creamy Spinach Lasagna

Tomato Sauce
1/2 teaspoon olive oil
1 small onion, minced
2 cloves Garlic
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon pepper
2 - 28 oz cans plum tomatos
1/2 cup chopped parsley

Bechamel Sauce
1 tbls margarine
1 tbls white flour
1 cup skim milk
pepper to taste

Filling
12 oz fresh spinach, stems removed
2 cups ricotta cheese
2 eggs
2 cloves garlic, minced
1/2 cup grated parmesan
1 lb lasgana noodles, cooked firm and drained
1 - 2 cups grated mozzarella

Tomato sauce - In a large sauce pan, heat the oil. Cook the onion and garlic, 3 minutes. Add the oregano, salt, pepper, and tomtos. Cook over medium heat until thickened, about 45 minutes. Mash the tomatos with a wooden spoon as they cook.

Behamel Sauce - In a small saucepan melt the margarine. over medium heat. Whisk in the flour and cook for 30 seconds (it becomes doughy). Slowely add the milk and cook until thick, about 10 minutes. Add salt and pepper to taste.

Filling - Steam/cook the spinach and drain, then chop coarsely. Transfer to a medium bowl. Add the ricotta, eggs, garlic, parmesan, salt, and pepper. Mix well.

Preheat oven to 450. Spray a 9 x 13 in baking dish. Spread half the bechamel sauce over the bottom of the pan. Layer 1/4 of the noodles over the sauce overlapping them slightly. Spread half the tomato sauce over the noodles and top with half the mozzarella. Put down another layer of noodles and spread with half the spinach mixture. Continue with the noodles, tomato sacue, mozarella, noddles, and spinach layers. Spread the reamining Bechamel over the top (I would add a layer of mozarella on top also.). Cover with foil and bake for 20 minutes. Remove the foil and continue baking until bubbley, about 15 minutes.

bump bump lets get this going again

this is a cookbook i put together for my sister in law when she got married. i got to cut it into two parts and condense it alittle. if anyone wants a full copy, complete with table of contents and index just let me know and I will email you.

muffins! casseroles! what a gorgeous gift you gave! :) :) :) :)

your welcome. i can email you the original copy much easy to read and has a table of contents and index.