Quick and Easy Apple Tart

I found the a nice recipe on the Food Network website. How can you go wrong with Paula Deen’s recipes. I made this apple tart using her crust recipe. We loved it.

Ingredients:

Crust:

1 1/4 cup flour

1 stick unsalted butter, room temperature

2 tablespoon sour cream

1 vanilla sugar

Toping:
3 medium apple, thinly sliced
4 tablespoons sugar
4 tablespoon apricot preserve
1 vanilla sugar
cinnamon

Directions:

Preheat oven at 375F.
Put all ingredients for the crust in a food processor and pulse until the dough comes together. Continue to pulse until the pastry forms a ball.
Remove from food processor with lightly floured hands and place it in a removable bottom tart pan. Press out dough on the bottom and up the sides and bake for about 15-20 minutes until golden brown.
Remove from the oven and arrange apple slices slightly overlapping, in concentric circles over the top of of the crust. Since apple will shrink, make a well-packed circle. Sprinkle with sugar and cinnamon and bake for 30 minutes.
Brush the apple slices with apricot preserve and bake for another 30 minutes. If the apricot preserve is very thick add a little water or orange juice to make it spreadable.
Carefully transfer the tart to a cooling rack and allow to cool.
Just before serving, remove the tart from the pan and dust with vanilla sugar.
Serve with vanilla ice cream.

Tags: apple tart recipe, apple tart with apricot preserve recipe, quick and easy apricot tart.

Chocolate Fondue

Ingredients:

10 ounces milk chocolate, grated

1/2 cup heavy cream

1/2 teaspoon vanilla exract

Directions:

In a saucepan over medium heat, melt the chocolate with the heavy cream and add vanilla extract. Continue to heat, stirring frequently, until the mixture is smooth.

Add more liquid if the sauce seems too thick.

You can use dark chocolate or semisweet chocolate.

Serve with apple slices, strawberry, marshmallows, banana slices or any fruit you like.

Layered Cabbage - Kolozsvari Kaposzta - Varza a la Cluj

Ingredients:
1 pound ground pork
1 cup water
1 pound sauerkraut
pinch of dry thyme
1 cup of cooked rice
smoked sausage or ham
1 cup sour cream
1 large onion, chopped
1½ tablespoon sweet Hungarian paprika
2 tablespoons oil
salt
black pepper

Hungarian Pea Stew

This is how my mother makes this dish and I have to tell you it is sooo delicious. Give it a try.

Ingredients:

1 medium onion, finely chopped
1 cup water
1 tablespoon vegetable oil
1 pound green peas (frozen or fresh)
1/2 cup milk
1 clove garlic, minced (optional)
salt
black pepper

Directions:

In a saucepan add oil and sautee onions until translucent, on a medium heat.
Add water and peas and continue cooking for about 10 minutes.
In a small bowl mix together milk and flour until smooth, add this mixture to the peas and stir it to avoid lumps. Bring it to a boil. Season with salt and pepper, add garlic if you want (I love it with garlic). Cook for about 5 minutes stirring often.
Serve with schnitzel, meatballs, sausage or fried eggs.

Tags: hungarian pea stew recipe, zoldborsofozelek recipe, mancare de mazare recipe, mancare scazuta recipe, borsofozelek recipe

Cheese Fondue

Try this recipe for a “Cheesy” Valentine's Day"
Ingredients:

1 clove garlic
1/4 lb. Gruyere cheese, shredded
1/4 lb Emmenthaler cheese, shredded
1 tablespoon unbleached all-purpose flour
3/4 cup dry white wine
1 teaspoon of lemon juice
1/4 teaspoon freshly grated nutmeg
fresh ground pepper

Directions:

Pasta with Cheese and Bacon

This was one of my favorite things when I was little.
hmmmm.... this is how my mom used to make it:

Ingredients:
300 g pasta squares
500 g farmers cheese, crumbled
sour cream
Bacon
Salt

Directions:

Cook the pasta in a generous amount of salted water, according to package directions. Do not over cook. Drain well.
While the pasta is cooking, cut bacon into small pieces. In a large pan fry bacon until crisp. Discard some of the grease, reserving about 2 tablespoons
Add the cooked pasta to the bacon, turn off the heat and than add the crumbled cheese. Mix well. Season with salt.
Serve hot with a little sour cream.

4 servings
Tags: hungarian turos csusza recipe, turos laska recipe, turos makaroni recipe, teietei cu branza recipe, pasta with cheese and bacon recipe

Grilled Pork Chop Sandwich

When it comes to sandwiches, we all have a favorite way to prepare them. We love our sandwiches.

Today my brother decided to make grilled pork chops.

Soooo, this is where the idea came from. Sandwich :-)

What we need:

thin pork chops

salt

black pepper

paprika

garlic powder

olive oil
french bread cut in half
tomatoes, sliced
mayo
ketchup
mustard

Season chops with salt, pepper, paprika and garlic powder on both sides. Place in a hot grilling pan, cook about 2 minutes, turn 45-90 degrees and cook for another 2 minutes. Flip them over, grill and rotate the pork chops just like you did before to make perfect grill marks.
When your pork chops are done, place them on a plate and cover with foil. Let them sit for 10 minutes.

To assemble the sandwiches, spread a tablespoon of mustard on the bottom half of each bun. Arrange tomato slices on the bread, place a layer the meat on top, add mayo and ketchup and voila.

You can make it with your favorite toppings, add some salad leaves, use your imagination.

 Tags: pork chop sandwich recipe, grilled pork sandwich recipe

Egg, Ham and Cheese Salad

Ingredients:

2 cups fully cooked ham, chopped

1 cup cheese, chopped

1 hard-cooked egg, chopped

2 tablespoons finely chopped celery

2 medium size pickle, chopped

3 tablespoon mayonnaise

2 tablespoon sour cream

1 tablespoon prepared mustard

black pepper

Directions:

Combine mayo, sour cream, mustard and black pepper. Add the rest of the ingredients and mi well.

Serve on crackers.

Baked Red Snapper

Ingredients:

2 whole red snapper (about 1 pound each)
coarse sea salt
freshly ground black pepper
fresh rosemary sprigs
1 lemon, thinly sliced

2-3 cloves garlic
butter

Directions:

Brine for Chicken

The secret to juicy chicken is: brine before cooking.

Remove the giblets from the neck cavity and the neck from the body cavity, trim away fat and rinse chicken.

To determine how much brine you need, place the chicken in a large pot, cover with water, than remove chicken and measure the water.

For 1 gallon of brine you need:

Valentine's Day Ham and Cheese Platter

Here is a great idea for Valentine's day.

Slice ham, cheese and tomatoes.
Cut the cheese and the ham with a heart shaped cookie cutter.
Arrange tomato slices on a plate or cutting board, add ham and cheese hearts, olives and crackers

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Linzer Tarts

Ingredients:
500 gr flour
250 gr unsalted butter
200 gr sugar
1 large egg
1 teaspoon baking powder

On top:
1 egg white
jam
walnuts or almonds, ground
sugar
vanilla sugar

Directions:

Quick and Easy Bread

Ingredients:

400 gr flour
225 gr warm water
4 tablespoon vegetable oil

1 package active dry yeast

1 teaspoon salt
1 teaspoon sugar

Directions:

Braised Beef Bottom Round

Ingredients:
3 lb beef bottom round
1 celery stalk
1 medium onion (I used red onion)
1 medium carrot
1 cup wine
1 cup beef broth
1/2 teaspoon thyme
salt
black pepper
garlic powder or other seasoning you like

Directions:

Parmesan Garlic Mashed Potatoes

Serves:  4

Ingredients
5 – 6 medium baking potatoes (about  – 3 lbs)
2-3 cloves garlic, mashed
1 cup low fat milk
1 tablespoon sour cream
1 tablespoon butter
1 teaspoon salt1/2 teaspoon white pepper

1 cup parmesan cheese

Directions:

Hungarian Cheese Spread - Korozott Juhturo

Ingredients:

1/2 pound Liptauer or farmers cheese at room temperature

4 ounces (1 stick) soft unsalted butter

1 teaspoon sweet Hungarian paprika

1/2 teaspoon pounded caraway seeds

1 small grated onion or 3 green onions, finely chopped

1/2 teaspoon mustard

Salt

Black pepper
Worcestershire sauce (few drops - optional)

Makes about 2 cups

Directions:

Put cheese into a medium bowl. With an electric mixer beat in butter. Add remaining ingredients, combining thoroughly. Adjust seasonings. Refrigerate at least 2 hours for flavors to marry. Remove from refrigerator 15 minutes before serving.

Serve on fresh bread, use it in a sandwich or cut the ends of pepper, remove seeds and stuff pepper with the cheese mixture. If you put it in pepper, refrigerate the stuffed peppers for 2-3 hours and slice with a sharp knife. Sprinkle with capers or caraway seeds.

Note:

If the farmers cheese is very dry and the add a little sour cream until the mixture is creamy.

If you want to turn this into a veggie dip, add 1/3 cup sour cream.


 

Tags: Hungarian Cheese Spread, Korozott Juhturo recipe, hungarian korozott recipe, cheese spread with paprika recipe, easy cheese spread recipe with pictures

Bell Pepper Egg in a Hole

Ingredients:

4 eggs
4 slices of bread, toasted
4 rings of bell pepper - 1/2 inch thick (any color)
salt
black pepper
Pam spray, olive oil or butter


Directions:

Tomato Onion Salad

Ingredients:

3-4 medium ripe tomatoes, sliced
1 medium onion, thinly sliced and separate into rings
Parsley leaves, chopped (optional)
Salt
Black pepper

Balsamic Vinaigrette

Directions:

Grilled Buffalo Chicken Wings

Want fast and fantastic wings? Believe me, these are way better than deep fried wings. And the sauce... awesome.

Ingredients:

2 lb chicken wings, cut at the joint (discard the wingtips or save for stock)
1/2 cup Frank's Red Hot Wings Sauce
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
1/2 teaspoon cayenne pepper

Directions:

Preheat grill to a medium heat.

Mix together the cayenne, black pepper, garlic powder and salt in a small bowl.
Season wings with the mixture.

Grill chicken wings for about 45 min, turning occasionally.

Baste them with sauce, close the lid and grill for about 5 minutes. Turn wings and repeat the last step.

They should be nicely charred and fall off the bone tender.

Serve with celery, carrots and ranch or blue cheese dressing.

Tags: Grilled Buffalo Chicken Wings recipe, Grilled Chicken Wings recipe, Grilled Buffalo Chicken Wings

Quick Asparagus Gruyere Tart (with pizza crust)

Ingredients:

2 cups Gruyere cheese, shredded

1 1/2 pounds medium or thick asparagus

Salt

Black pepper

1 pizza crust

 Directions:

Hawaiian Pizza

Ingredients:

1 large pizza crust
1 can Dole sliced pineapple, drained
Canadian bacon
2 cups mozzarella cheese, shredded
1 cup pizza sauce

Directions:

Roasted Vegetables

Recipe coming soon

Grilled Salmon Fillet

Recipe coming soon

Garlic Rosemary Roasted Chicken

Ingredients:

1 (3 pound) whole chicken, giblets removed

salt

black pepper

2 teaspoon paprika

2-3 cloves garlic, minced

5 tablespoons butter, divided

1 stalk celery, leaves removed

2 sprigs rosemary

Directions:



Feta Cheese Appetizer

Ingredients:

4 oz cream cheese, softened

4 oz feta cheese, crumbled

Cottage cheese or greek yogurt (optional)

2  teaspoons green onion, chopped

1/4  teaspoon  black pepper

1/2  cup  chopped fresh dill

tomatoes

olives

cucumbers

or other fresh vegetables

Pan-Fried Rainbow Trout with Yellow Cornmeal

Ingredients:

Rainbow trout, small without head

Salt

Ground black pepper

Yellow cornmeal

Butter or margarine

Lemon wedges

Directions:

Balsamic Vinaigrette Dressing

Ingredients:

1/4 cup balsamic vinegar

1 teaspoon Dijon mustard

1/2 teaspoon sugar

1/2 teaspoon salt

freshly ground black pepper

1 clove garlic, minced

1/4 cup extra-virgin olive oil

 

Directions:

Cheese Mushroom Frittata

Ingredients:

1/2 lb. button mushrooms
2 tbsp butter or margarine

2 teaspoon dry thyme
4 eggs
1/2 cup shredded Parmesan cheese
1/4 cup grated Gruyere cheese

Directions:

Red Beet Salad

Ingredients:

1 lb small beets, tops trimmed, washed

1 fresh horseradish root (or from a jar)

2 tablespoons sugar

1/3 cup white vinegar

1/2 teaspoon caraway seeds

1 teaspoon salt

2/3 cup water

 

Directions:

Ciorba de perisoare - Meatball Soup

Ingredients:

Broth:

3 medium carrots, sliced

3 medium parsley roots, sliced

1 celery stalk

1 green pepper, seeded

2 Tbsp oil

Water or vegetable broth

Bors - Romanian or Polish (or lemon juice) to taste

1/2 teaspoon lovage

Salt to taste

Black pepper to taste

Meatballs:

1 1/2 - 2 lb ground meat (pork)

1 handful rice

1 egg

1 small onion, chopped

1 teaspoon parsley, chopped

Salt to taste

Black pepper to taste

Add 2 tablespoons of oil into a  5.5 qt pot .Sautee the carrots in  oil on medium heat until the oil becomes orange, add sliced parsley and sautee for 5 minutes until the vegetables are softened. Add the water, whole celery stalk, whole green pepper and leave to boil for 15 minutes.

Meanwhile prepare the meatballs.

To make the meatballs, mix well by hand all the ingredients. With wet hands, take a little of this mixture at a time and make walnut-sized little balls. Add meat balls one by one to simmering soup, reducing heat to very low. Cook the meatballs in about 20-30 minutes on medium heat.

Make sure that the meatballs are cooked through, add bors or fresh lemon juice to taste. Season with salt and black pepper. Turn off heat and add chopped parsley and lovage (if you have). Remove the celery stalk and green pepper. Serve with a spoon of sour cream and a slice of fresh bread.

NOTE:
This soup comes in a variety of flavors and variations. You can make the meatballs with ground beef, turkey, chicken; add chopped meat; or use shredded vegetables; if you like the soup creamy you can do this:

In a bowl, mix 2 egg yolks with sour cream until well blended. Remove the soup from the flame and add the egg/sour cream mixture. Do not boil the soup after this or it will curdle.

 

Tags: husgomboc leves recipe, meatball soup recipe, ciorba de perisoare recipe, romanian ciorba recipe, romanian meatball soup

Roasted Baby Potatoes

Serving: 2
Ingredients:
1pound baby potatoes - washed

2 tablespoons extra-virgin olive oil, enough to just coat potatoes

salt

black pepper

crushed garlic (optional)

chopped rosemary (optional

Directions:
Preheat oven to 450 degrees F.
Lay a sheet of aluminum foil on a baking tray.
Cut the baby potatoes in half, coat with a little olive oil.
Season with salt and pepper and arange them on the tray cut side down.
Bake in the oven turning once, for about 25 minutes until golden brown and tender.
You can add cracked cloves of garlic and rosemary for extra flavor.

Greek Yogurt with Fruits and Honey

 
Ingredients:
8 oz. greek yogurt (I used Fage fat free yogurt)
fresh fruit - handful fruit of your choice
2 tablespoon honey
roasted almonds or walnuts, granola, gingerbread cookies or cereals

Directions:
In a glass, put half of the yogurt, top with fruits, another layer of yogurt and than more fruit on top.
Drizzle with honey, sprinkle with slivered almond or walnut pieces.

You can sprinkle it with cinnamon; top it with cereals, granola for a nice and healthy breakfast; try it with vanilla yogurt - use your creativity.

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Rigo Jancsi

Ingredients:

Cake:

8 eggs separated

8 tablespoon sugar

6 tablespoon sifted all-purpose flour

2 tablespoon cocoa

Filling:

1 liter heavy whipping cream

200 g semisweet chocolate, broken in small pieces

4 tbsp dark rum

Glaze:

1 cup fine granulated sugar

1/3 cup water

7 oz. semisweet chocolate, broken in small pieces

Directions:

Tepertos Pogacsa – Biscuits with bacon

Ingredients:
500 g all-purpose flour
30 g fresh yeast or 7 g instant yeast
200-300 g buttermilk or yoghurt (or half yoghurt half sour cream)
salt and freshly ground pepper
300-350 g bacon, fried, crisp, chopped in a blender
2 eggs

Directions:

This is very popular treat in Hungary and Eastern Europe. The authentic recipe for pogacsa requires a little " roll and fold"so they turn out lighter with a lot of layers like a pastry dough.

Here is a quick and easy recipe for "Tepertos Pogacsa".

Cook the bacon in a large, deep skillet over medium-high heat, turning occasionally, until evenly browned which takes about 10 minutes.

Drain the bacon slices on a paper towel lined plate.

Put in a blender and mix until creamy. Stir in one teaspoon of salt and pepper to taste. If the bacon  is very salty don’t add extra salt.

Mix the buttermilk with yeast in a small bowl.

In a large bowl put the flour, bacon, add in 1 egg (slightly beaten) and a teaspoon of salt. Add in the yeast and buttermilk mixture and knead until you can form a ball. This takes about 3-5 minutes. Add more buttermilk or flour as needed to form the dough into a soft, but not sticky, ball.

Cover it with plastic wrap and let it rest for 1 hour.

Roll out the dough with a rolling pin. The dough should be about 1 inch thick. Score the top with a sharp knife.
With a round cutter (2 inch in diameter) cut the dough, and put the biscuits on an oiled baking parchment paper. Arrange them on a tray about 3 inches apart.
Beat 1 egg and brush biscuits with it.
Let the biscuits rest for 30 minutes on the baking sheet.

Preheat oven to 425F.

Beat an egg and brush the top with it. Bake them until golden brown, about 15-20 minutes.

Serve warm. Cover with plastic wrap when they are room temperature so they don’t dry.

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