wut the f*&^k!!!
17 Dec 06
I'll share a traditional recipe from my country, called "Sarmale" ("Cabbage Rolls"): 1 large cabbage 1 3/4 lb. (750g) ground meat(pork and beef mixture is best) 4 large onions 2 Tbls. rice 1 bread slice 3 Tbls. lard 5-6 tomatoes or 1 Tbls. tomato sauce salt pepper chopped dill 1 qt. (1 liter) sauerkraut juice sour cream Grind the meat with the crustless bread slice (previously soaked and squeezed dry) and a raw onion. Place in a bowl and mix with rice, dill, pepper, salt, and finely chopped onion slightly fried in 2 Tbls. lard. Mix everything well. Core the cabbage with a sharp thin knife and then blance it with borsh. Then, carefully, remove the cabbage leaves, one by one, so that they do not tear. Cut larger leaves in 2-3 pieces. Then place a little meat in each cabbage piece and roll inside. The smaller the rolls are, the tastier they are. Place a layer of rolls in a deep pan, then cover with a layer of chopped (julienned) cabbage, then a layer of thinly sliced tomatoes. Do this layering until all the rolls are made. The last layer must be tomato slices or add tomato sauce. Add a heaping Tablespoon of lard, pour the borsh and let simmer on top of the range for 30 minutes. Then place in the oven so that the liquid is reduced. Serve with sour cream. More recipes here: http://hometown.aol.com/simonagscu/recipes.html
28 Apr 07
Vegan Baked Beans SUBMITTED BY: THEMYSTICELEMENT "There is no meat in this hearty side dish, just the great sweet and tangy flavors of delicious baked beans INGREDIENTS 1 (16 ounce) package dry navy beans 6 cups water 2 tablespoons olive oil 2 cups chopped sweet onions 1 clove garlic, minced 4 (8 ounce) cans tomato sauce 1/4 cup firmly packed brown sugar 1/4 cup molasses 2 tablespoons cider vinegar 3 bay leaves 1 teaspoon dry mustard 1/4 teaspoon ground black pepper 1/4 teaspoon ground nutmeg 1/4 teaspoon ground cinnamon DIRECTIONS Place beans and water in a large pot, and bring to a boil. Reduce heat to medium, and continue cooking 1 hour, stirring occasionally, until beans are tender. Drain, and transfer to a large casserole dish. Preheat oven to 300 degrees F (150 degrees C). Heat the olive oil in a skillet over medium heat. Stir in the onions, and cook until tender. Mix in garlic, and cook until golden brown. Mix onions and garlic into casserole dish with the beans. Stir in the tomato sauce. Mix in brown sugar, molasses, vinegar, bay leaves, mustard, pepper, nutmeg, and cinnamon. Cover and bake 3 1/2 hours in the preheated oven, stirring frequently and adding water if necessary. Remove cover, and continue baking 30 minutes. Easy Slow Cooker Ham SUBMITTED BY: REINEJESSICA "This recipe has become, hands-down, my favorite ham! This has replaced our Christmas Ham and makes the entire house smell amazing! There is nothing like coming home with this ham cooking! Experiment with the amounts of seasonings to your liking. I prefer more nutmeg but some prefer less nutmeg and more maple syrup!" INGREDIENTS 1 (6 pound) bone-in country ham 30 whole cloves 3 cups apple cider, or as needed 1 cup brown sugar 1 cup maple syrup 2 tablespoons ground cinnamon 1 tablespoon ground nutmeg 2 teaspoons ground ginger 2 tablespoons ground cloves 1 tablespoon vanilla extract (optional) 1 orange's peel DIRECTIONS Press whole cloves into the ham so they are evenly distributed. You may score the ham for easier insertion if you wish. Place the ham in a slow cooker. Pour in apple cider until only about 2 inches of ham is above the surface. Pack the brown sugar on top of the ham, pressing into the cloves. This will get washed away in the next step but any that stays on is a bonus. Pour the maple syrup over the ham. Season the apple cider with cinnamon, nutmeg, ginger, ground cloves and vanilla. Add the orange peel to the pot. Fill the slow cooker as full as you can with apple cider without going over the fill line. Cover and set to Low. Cook for 8 to 10 hours. The Best Slow Cooker Cream Corn SUBMITTED BY: mamamelton "This is the best, easiest slow cooker cream corn. It's very rich, not diet food, but is always such a big hit I have to tell everyone how to make it! You may want to half this recipe for a smaller family, but this is excellent leftover a day or even two." INGREDIENTS 4 (16 ounce) packages frozen corn kernels 3 (8 ounce) packages cream cheese, cubed 1 cup butter, cut into pieces 1/2 cup white sugar 6 slices American cheese 1/2 cup whole milk DIRECTIONS In a 6 quart slow cooker, combine the corn, cream cheese, butter, sugar, American cheese and milk. Cover and set to Low. Cook for about 3 hours, stirring every 30 minutes. Cheese and milk burn easily, so I would not recommend cutting the time and using the High setting.