INGREDIENTS:
2 or 3 large cans apple pie filling
1 box white cake mix
dry quick oats
2 sticks butter or margarine
cinammon
DIRECTIONS:
1. Pour the pie filling in the bottom of a cake pan to cover it.
2. Cover with quick oats (i don't measure, just as much as you like)
3. Then pour dry cake mix over oats and add some cinammon.
4. Slice the butter of in little squares to cover most of the pan
5. Bake 350 degrees for about 30-45 minutes, until golden brown.What is some of your best recipes?
Kofte (meatball)
~300 gr medium ground beef
4 tbsp breadcrumbs
1 medium size onion, finely grated
1 garlic clove, finely chopped
1/4 cup parsley, finely chopped
1 egg
1/4 tsp cumin
1/4 tsp red pepper
1/4 tsp black pepper
1/2 tsp salt
For Frying:
1/2 cup liquid oil
4 tbsp flour
Sauce:
2 large tomato, peeled, seeds discarded, cut in cubes
1 tbsp butter
1 tbsp crushed tomato, in a can
1/2 or 1/3 cup water, depending on how juicy you want it, I used 1/2
Salt
Pepper
1 tsp oregano
1 cubanelle pepper, stems cut off, seeds discarded, cut in 4 pieces
Mix all the kofte ingredients using your hands in a large bowl. Divide it in 12 pieces and give each a long shape, as shown in the picture. Pour the liquid oil in a frying pan and heat it up. Place the flour on a plate and roll each Kofte in it. Fry the Kofte evenly for about 3-4 minutes. Afterwards, place them on a paper towel to soak up extra oil. Arrange in a casserole dish.
To prepare the sauce, put all the sauce ingredients in a small pot except the oregano and cubanelle peppers. Cook for about 3-4 minutes over medium heat. Pour the sauce all over the Kofte. Sprinkle oregano top and arrange cubanelle peppers on top.
Preheat the oven to 375 F (180 C). Place the dish on the middle rack of the oven. Cook for about 30 minutes. My mum always served one of Izmir's best known Turkish recipes with home-made French Fries. I do the same and they go very well together:)What is some of your best recipes?
what r u looking 4, i have a lot of recipes that have been passed down for five generations for the holidays. tell me what u want I'll c if I can help u.
SOUTHERN FRIED CATFISH
1 large egg
1/3 c. whole milk
1/2 tsp. salt
30 saltines
1/4 tsp. cayenne
4 (5-7-oz.) catfish fillets
6 c. vegetable oil
tartar sauce
lemon wedges
Whisk together egg, milk, and 1/4 teaspoon salt in a medium bowl. Pulse saltines in a food processor until finely ground, then stir together with cayenne and remaining 1/4 teaspoon salt in a shallow baking dish. Dip 1 catfish fillet into egg mixture, letting excess drip off, then dredge in saltines to coat and transfer to a wax-paper-lined tray. Coat remaining fillets in same manner. Preheat oven to 300 F. Heat oil in a 4 or 5 quart heavy pot (preferably cast-iron) over high heat. Carefully lower 1 fillet into oil (temperature of oil will drop), then fry until golden and just cooked through, 3 to 4 minutes. Transfer fillet with a slotted spatula to a rack set over paper towels to drain briefly, then transfer to a shallow baking pan and keep hot in oven. Fry remaining fillets in same manner.
BEEF STROGANOFF
1 lb. Beef sirloin steak, cut across grain - bite size
1/2 tsp. Ground pepper
2 tbsp. Butter or margarine
6 oz. Portobello mushrooms OR 2 cans canned mushrooms, drained
6 Scallions, sliced
1 can (10-1/2 oz.) Beef gravy
2 tbsp. Balsamic vinegar OR 1 tbsp. Red-wine vinegar
1/3 c. Light sour cream
Sprinkle steak strips with half the pepper. Melt 1-tablespoon butter in large, preferably nonstick, skillet over med-high heat. Add sliced mushrooms, whites of scallions and remaining pepper. Cook, stirring often, until mushrooms are tender, about 8 minutes. Remove with slotted spoon to bowl. Wipe skillet clean. Add remaining butter and heat over high heat until sizzling. Add beef strips and stir-fry about 2 minutes until browned. Stir in gravy and vinegar; bring to a boil. Remove from heat and stir in sour cream until blended. Sprinkle with green part of scallions. Serve immediately over noodles.
A smoothie recipe first you get any kind of yogurt then add any berries then some honey (if wanted).
CORN-BREAD TOPPED PORK CASSEROLE
olive oil
1 medium onion, diced
2 garlic cloves, minced
2 pounds pork pieces, cut into 1-inch chunks
1 28-ounce can whole tomatoes
1 4-ounce can chopped green chilies, drained
1/2 cup water
2 teaspoons brown sugar
salt
1/2 cup all-purpose flour
1/2 cup cornmeal
2 tablespoons sugar
1 1/2 teaspoons double-acting baking powder
1/3 cup milk
1 egg
2 HOURS BEFORE SERVING:
In a large skillet over medium heat, saut茅 onion and garlic until tender in 2 tablespoons olive oil. Using a slotted spoon, remove onion mixture and set aside.
In the drippings remaining in pan, saut茅 pork chunks over medium to high heat until well browned.
Return onion mixture to pan. Stir in tomatoes (with juice from can), brown sugar, green chilies, water and 3/4 teaspoon salt.
Bring to a boil, stirring to loosen brown bits from bottom of skillet.
Spoon pork mixture into a deep 2 1/2-quart casserole dish. Cover casserole and bake at 350掳F for 1 hour.
Corn-bread topping:
5 minutes before pork is done, prepare topping.
Combine flour, cornmeal, sugar, baking powder, and 1/4 teaspoon salt in a medium bowl. Whisk in milk, egg, and 2 tablespoons olive oil just until blended.
Remove casserole from oven. Pour off or skim excess fat from liquid in casserole. Spread corn-bread batter evenly over top of pork mixture in casserole.
Bake for 20 minutes or until golden and toothpick inserted into corn bread comes out clean.
Serve immediately.
beef bourgenion- probably best thing i ever made
And some russian foods, like sour cream mushrooms and borscht. And a Georgian (country) bean salad recipe--soo good and works on any table, form easter to thanksgiving to just sunday-sat dinners.
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