Download - Retete pentru toata lumea
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8/9/2019 Retete pentru toata lumea
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Transylvanian
deviled
eggs
senes
4
Stuffed
eggs
ngredients
6 hard cooked
eggs
1/3 cup
iver
pate chicken
or
goose)
I tsp.
mincedscallions
I Tbls mayonnaise
I Tbls
minced
parsley
salt, pepperandpaprikato taste
l/4 cup
slicedolives
The bed:
3/4
cup sour cream
3/4 cup
mayo
For the
bed, chose
a oval
plate
and makesure
all the eggs
halves
will fit in it. In a bowl
mix the sourcream,
mayo
and
paprika.poor
gently
o form a
bed on the oval
plate.This will serveas a
bed or the eggs.
Anange he eggs
on the
plate
and
start he
filling.
Shell andslice he eggsengthwise.n a small bowl,mash he eggsyolkswith a fork. Add pate,scallions,he mayo,
salt,
pepper
and
paprika.
Blend until
very
smooth.
Fill in the
eggshalves
with a spoonand
even better with
a cake
decorator.Decorate
achegg
with a slice
of olive and
eaf of
parsley.
Cascaval
pane
-
senves
I lb
Kascaval heese
Cacoicavallo heese r Provolone)
ll2 cup ight creme
I cup
lour
3 eggs
well
beaten
with 2
Tbls water
I cup flavored
bread crumbs
1-2 cups
vegetable il for frying
Romaineettuce eaves 5 or 6
Slice he cheese
nto
I l/2 inch squares
nd /2 inch thick.
Brush horoughly
with
the beaten
gg and
han
bread
crumbs
ust
like a snietzel.
Remember
hat he breadcrumbs
have o
stayon the cheese
o form a
thin crust.Heat oil
in a
skillet
until ahaze appars.
Fry the cheese ntil
golden
brown on
both sidesand
iule soft
(do
not wait until the cheese
melts). Serve
mmediately
each
piece
on a lettuce
eaf.
Cheese, pinach
trudel serves
,
guaranteed
fyou
like it serves nly I
2 l0
ounces
packages
ine choppedspinach,
defrosted
ll2lb feta cheese,
hopped
I lb creamedcottagecheese
3
Tbls finely chopped
callions
2 eggs,
well
beaten
2 Tbls melted butter
I lb filo dough
l/4 lb meltedbutter
salt
to taste
l/4 tsp.
pepper
Sqgeezehe
spinachalmost
dry.
In
a
largebowl
mix the cheese, callions,
alt and
pepper.Blend well.
Add the
spinach nd
blendagain.
Fold
in
the
eggsand 1/4 melted
butter.Spread
cleandamp
owel on
the table.Open
he
filo
package.
Take
two
strudel
eavesand
place
hem on the towel,
brush the
leaves
with melted butter.
Take two
more
leayes ndplace hemover he butteredones.Brush againwith butter.Place he
cheeseilling
on one end
of the
eaves,
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making
a strip
about
2 inches
wide.
Roll up
elly
roll stile,
making sure
o tuck
in the ends.
Place
he strudel
on an
ungr"*"d
cooking
sheet.
Brush
the strudel
generouslywith butter
and bake
n a
preheated
ven
for approximately
20
minutes
until
golden
brown.
Let
cool a bit
and serve
hot
or cold
you
bee
hejudge
ofthat.
Bean soup
I
pound
great
northem
beans
water to
cover
3/4 poundsmokedpork diced in I inch cubesplus a ham bone
I
largeonion diced
2
Tbis shortening
r
lard
(taste
better
with lar4
substitute
with oil
if lard s
not in
your
favorite
ist)
2 Tbls
flour
1 tsp
paprika
I Tbls
dill or
parsley
how
you
prefer
2-3
Tbls
vinegar or
more to taste
salt
and
pepper
o taste
Place
beans nto a
bowl and
pour
enough
water to cover.
Let them
stand
or at least
12 hours.
Pour offthe
water. Put
beans
nto a
pot
and
pour
over
fresh water to cover.
Add smoked
pork
and
ham bone, cover
pot
and simmer
for 2-3
hours
or until the
beans re
ender.
While simmers
add
water as
necessary
nd
keep
at
least
inch of
water over
content.
n a skillet,
saut6
onion
in lard or
shortening
until onion
is
pale
golden
brown.
Add
flower and
paprika
and stir
well. Cook until slightly hickened.
Add onion
mixture
o the soup
and cook
for another
0
minutes.
Add
vinegar,dill
or
parsley,salt and
pepper
o
taste.
Bring it to a boil
and serve
hot.
Best fserved
with freshonion
slices
on the side.
Sour
amb soup
serve
6
8 cupsofwater
I
pound
ean
amb,
cut into
I inch cubes
I largeonion diced
2 carrots
peelod
and slicd
hin
l/4 cup
ong
grain
rice
salt
o taste
2 Tbls flour
2 eggs
3 Tbls
yogurt
2-3 Tbls
applecider
vinegar
3 Tbls
minced evistan
iflevistan
not available,
use resh arragon,
ftarragon
s dried ry to
soak n
vinegar or
I day
before
use)
In
a
largesoup
pot
bring
water
with salt o
a boil, add
amb cubesand
cook
for
15 minutes.Add onion,
caxrots
nd
rice.
Cook uncovered
or 30-40 minutes
over
low
heat until meat
s very
tender. Mix
the l/2 cup
of watero
flour,
yogurt
and
egp
togetheruntil
the mixture
s a
smooth
paste.
Add
to the mixture
I cup
of soupand
mix well.
Take he soup
pot
off
ttr" tt"ut
*O set
aside,
pour
he mixture
nto the
soup
while stining
carefully.
Add the
evistan
or tarragon
and he
vinegar.
Do not
boil further.
Serve
hot with
preferably omeslices
ofjalopeno
pepper
on the side.
Chicken
soup
Ciorba
de
pui
I Chicken,
weighingaround
3 lb
/ 1.5kg
Bay leaf and
allspice
3
Med. onions
3 Carrots
I Celeriac oot
Parsley
oot ifyou
can ind
it
Salt
and
pepper
ll2 Cabbage
optional)
2 Slicesold
bread or
150ml
Singlecream
I T Vineear
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3
Egg
yolks
Dill and
savory
Clean
he chicken
well.
Put t in the
stew
pot
and
mmediately
add he
mixed vegetables,
ay
eaf, allspice,
peppercorns,
nd a little
salt.Cover
with cold
water.
Bring to the boil
three imes,skimming
and
addinga
little cold
water each
ime to send
he cloudy
bits to the
bottom.Simmer
or I
ll4 to 1 ll2
hours,until the chicken
s tender.
Slice he cabbage
f
you're
using
t and add
5 minutesbefore
he endof cooking
ime.
Mash he bread
or
mix the
cream)
with I T of the
vinegar.
Beat this
mixture into
the egg
yolks
and add a
ladle
of
hot broth to
the mixture.
Beat in
well.
Remove he broth
from
the heatand
stir in the egg
mixture. Do
not allow
the
soup
o boil again.
Chop he
herbs
and scatter hem
over.
Summer
Salad serue
6
2large tomatoes
2 red
( green
or
yellow
)
bell
peppers
2 cucumbers
4
green
onion
diced
3 Tbls oliveoi l
3
Tbls
apple
cider
vinegar
4
Tbls
minced
parsley
l/2Tsp minced
arlic
Washand dice omatoes.
lace hem
n a bowl. Slice
red bell
peppers
nd
cucumbersnto
very hin strips
and addwith
tomatoes
nd he restofingredients.
Toss
gently.
Best
ifchilled for
I hour beforeserving.
CABBAGE
SALAD
-
serre
6
I small
cabbage ut
in very,
very thin slices
2 Tbls
oliveoi l
3 Tbls apple
cider
vinegar
salt
and
pepper
o taste
Place
he thin sliced
cabbage
n a largebowl
and spread
he salt a bit
more han
you
use o
(
excess
alt will drain
ater
.
Mix thoroughly
and
place
for I hour
in refrigerator
covered
with
plastic
wrap. After I hour drain
and squeeze
he liquid
from the slicedcabbage. dd olive oil, vinegarandpepper o taste.best fserved with Roasts r fatty foods.
CUCUMBER
SALAD
-
sewe
10
6large cucumbers
2 Tsp
salt
3
Tbls applecider
vinegar
4 Tbls oliveoi l
4 Tbls mincedscallions
3
Tbls minceddill
or
parsley
not both
salt and
ground
pepper
Peelcucumbers
nd
slice
very, very thin
round slices.
Place hem
n
a
bowl, add salt
and mix.
Let stand
n refrigerator
for 15
minutes.
Drain and squeeze
ut the
liquid. Add
vinegar,oil, scallions,
ill
(
parsley
and
pepper.Toss
ogether
and taste.
Add more salt and
vinegar
if necessary.
POTATO SALAD
-
serve
6
hungry ones
6
large
potatoes,
ooked
njackets,
peeled
and sliced
nto thin
circles
salt
and
pepper
o
taste
l/4 cup olive
oil
ll2 cup
applecider
vinegar
I Tsppaprika
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2 Tbls minced
parsley
1
large ed onion sliced
n thin circles
2 red bell
peppers
sliced
in length
2 hard cooked
eggscut
in round
circles
I Tbls
paprika
Peeland slice
potatoes
while
they are
still hot.
Place hem
nto
a
heated owl, sprinkle
with salt and
pepper,
and
keep
warm. In a
ar
mix oil,
vinegar,
paprika
and
parsley.
Shake
well and
pour
over
he warm
potatoes. lace nto a serving
dish and
place
sliced
onions
and bell
pepper
liced
on top. Chill
for I hour.
Add the eggsand
paprika
and
mix very
gently.
Could
be considered
side
dish also.
Trout on the
grill
6 small
rout, cleaned
with heads nd
ails on
ll2 cup
melted butter
l/2
tsp.
oregano
l/2 tsp. basil
l/2 tsp. sage
4 Tbls fresh
emon
uice
lemon
slices o
garnish
salt and
pepper
o taste
Wash the trout andpat dry. Put the salt andpepperand eave n refrigerator for at leastan hour. Mix melted butter
with
oregano,
asil and
sage.
Placea
grill
into a baking
pan.
Brush rout all
sidesand
nsidewith herbbutter
and
place
nto
the
grill.
Preheat
he broiler
for
5 minutesand
place
he baking
pan
about6
inches rom the heat.
Broil trout
for 6-8
minutes on one side.
Tum, hush
with
remaining butter
for
another
6-8
minutes on the other side,
or until
the fish flakes
easily.
Pour emon
uice
over he
fish and serve
garnished
with lemon slices.
Baked
fish
with
vegetables
l/4 cup
vegetable il
3
onions
3
bell
peppers,
liced
rrto 1/2
nch
slices
3 diced omatoes
I mediumeggplant
sliced
l/4 inch slices
ll2
cup
parsley
6
fish filets, cut
into 2 inch
pieces
2-3 Tblsoi l
salt
and
pepper
o
taste
ln
a
skillet heatoil
and add onions
and
peppers.
Cook untiljust
tender.
Add tomatoes nd
eggplant, alt,
pepper
and
parsley.
Stir
gently
and
cook
for 5 minutes. Sprinkle
the
fish with salt and
pepper.
Add to vegetable
and
stir.
Oil a
large
piece
of
double oil
well. Place
vegetable nd
ish mixture
nto the foil.
Sealwell,
place
oil
package
nto
a cookie sheel
and bake
n a375
degrees ven
or 25
minutes.
Flounder
roulade
5
Tblsoliveoi l
12 hin
flounder ilets
12 bay
eaves
salt
and
pepper
o
taste
4-5 Tbls flour
I tsp
paprika
2 cups
preparod
omato
sauce
ll2 anp
parsley,
minced
Oil a bakingdish
well
with 3 tablespoons f
oil. Sprinkle
ilets with
oil and
pepper
f
you havent done
hat
yet. Placea
bay eaf on each ilet and oll up filets around he bay eaves.Mix flour andpapnka-Spinkle the filets with flour. Place
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In
a blender
or
food
processor,
combine
he meat
with suet and
grind
until mixture
is very fine in texture.
Add
seasoning
nd baking soda
and
mix
thoroughly.
With lightly
greased
hands, knead he
meat mixture, adding
bouillon
slowly
until mixture
adheres
ogether.Take a
small
pieces
of
the mixhrreand
shapento 3 inch
ong, l/2 inch
wide
fingers
(
let them
seat or 2
hours refrigerated).
Place hem under
broiler, aprox
5 inches rom heat
source,or use a
charcoal
grill.
Brown for 7 minutes
on each side.
Good to serve
with mustard and
a
beer
on the side
while watching the
football
glrme
or chatting
with
a neighbor.
TOCANA DE
MIEL
.
SIIEPHERD
LAMB
STEW
I kg Lamb, offthe bone
500
g
Onions
I I Water
Salt
and black
pepper
2 Bay
leaves
or
3)
I kg Potatoes
150 ml Sour cream
I Tbls
Vinegar
Cube
he meatand
rim offthe
fat.
(Save
he
fat.) Peeland slice he
onions.
Render he fat trimmings
n a casserole
or saucepan.
ake out the"scratchings"
eft after enderingand
add he meat
and onions. Fry until
well browned.
Add
the water, salt
and
pepper,
and the bay
leaves.Bring to the boil,
then reduce
heat and simmer
for I hour.
Peeland
slice he
potatoes
nd add
hem o the sterry.
Simmer
or
another
30 minutes. After
about20 minutes
of this
time, remove he lid to allow the liquid to reduce.
When the
potatoes
are
soft, stir in the sour
cream and
vinegar:
remove from
heat. Servewith
fiesh home
made bread.
Sarmalute
n foi
de
vita
-
Stuffed
grape
eaves
I lb. beefand
pork, ground
ogether
2 onions
1 egg
I t salt
l/2tpppr
ll4
criw
washedgrape eaves
Fry onions
n hot fat. Add
meatand
ry until blood disappears.
ool mixture slightly
and hen
add egg ricg
seasoning
nd a spring
of dill chopped
ine. Mix together
horoughly.
Place T of mixture
n
a
grape
eaf andwrap up
in
SARMALE
(see
stuffedcabbage
ecipe)
ashion.PlaceSARMALE
in deep
pan,put
2T hot oil,
put
2T flour and ry
together.
Remove rom fire,
add
lt
paprika
l/2 c hot
water. Blend and
pour
over Sarmas.
Many
prefer
to serve
t with
sour cream.
MUSACA
DE VII\-ETE.
EGGPLAIYT
MOUSSAKA
Peeland slicean eggplantn ll2 it pieces.Salt and et stand20 min. Drain. Dip
pieces
n flour and ry
in hot oil.
Meanwhile,cook
ll2 cic;ein
I ll2 t salt.
n
sameskillet
in which eggplant
was fried,
add 2 chopped
nions.Fry
until soft.
Add I lb.
ground
beefand
pork
mixed. season.
ut one ayerofeggplant
n
a
baking
dish. Then spoon
a layer
of rice, then a
layer of meat
mixture. Repeat
n this way until dish
s almost
illed. Then
makea custard
by beating3
eggs
with 1/2 c milk, salt
and
pepper.Pour
his over mixture
and bakeabout
45 min. in a
325 oven
or until custard
s set.
Polentawith feta
cheese Mamaliga
cu b,rinza
4 cups
water
4
Tbls butter
3 cups
yellow
cornmeal
4 Tbls feta cheese,
grated
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8/9/2019 Retete pentru toata lumea
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l/2
cup butter
-
optional
In a sauce
an
bning
water with butter and salt o a boil. slowly add
commeal,stirring continuously.Cook
n low
heat,stirring
requentlyuntil
very shift. Mix in the
grated
cheese. utter an
8-9 nch
pie pan
well. Spread he com
mixture evenly n the
pan
and
pat
down
with
the
backof a silver
spoon.
f
the spoonsticks,dip
it in cold water.Serve
slices n wedges. op with sour
creamor
yogurt
f consumed lone.
Noodleswith shredded
cabbage
Taitei
cu
yarza
l/4 cup
vegetable il
I medium cabbagehead,
ine shredded
salt and
pepper
o
taste
I
pound
wide noodles
Sprinkle
he shredded abbage
ith salt and et sit for 30 minutes, queeze
he water well. In a skillet,
heat
he
oil and
saut6 he cabbage
until slightly brown,
add salt and
pepper.
Cmk the
noodles n a saltedwater as directed on the
package,
make sure hey are
not over cooked, he noodles
needs
o
remain a little tough. Drain the
noodles with no
excess fwater. Add noodles n the cabbase ndcook until noodlesare ender.
Mushrooms
saut6
Tocanita
de ciuperci
I
pound
mushrooms,
liced
2 onionssmall diced
3 ounces omato
uice
plenty
ofgreen chopped
arsley
salt and
pepper
o taste
Sart6 he
onion until
golden
not
brown), add he mushrooms nd continue
o sautd ntil the mushrooms re soft.
Add
the tomato
uice,
salt,
pepper
nd
parsley.
Let
simmer
or
another
15 minutes.
FRESH MUSHROOMS
IN
SO{]R
CREAM
I
pounds
resh mushrooms,
liced
2/3 cup sliced
green
onions
with tops
2 tablespoonsbutter
or margarine
I tablespoonresh
emon
uice
I
tablespoon
lour
I cup dairy sour cream
2 tablespoons hopped
reshdill or
I
tablespoon ill
weed
l/4 teaspoonsalt
l/8 teaspoon
epper
Small roundsof
rye
or
Melba toast
l. Sautemushrooms nd onions
n butterand
emon
uice
for 4 minutes.
Stir in flour. Cook slowly,
stirring I
minute.Add sourcream,dill, salt,
and
pepper.
Cook
and stir 1 minute.
2. Serve
warmon toast.
PORK PATE
I l/2
pounds ground
fresh
pork
l/2
pounds
alt
pork,
diced
5 mediumonion,
quartered
2
pounds
liced
pork
liver
3 eggs,beaten
I l/2 teaspoon alt
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l/2 teaspoon lack
pepper
I teaspoon
marjoram
l/2
teaspoon
nutmeg
l/4 teaspoon llspice
I
tablespoon
beef flavor
base
l/2
pounds
liced
bacon
l. Combine resh
pork
and salt
pork
in a roasting
pan.
Roastar325F
t hour, stirring occasionally.
2. Remove
pork
from
pan
and
setaside.
Put onionsand
iver into the
pan.
Roast
20 minutes,or until liver is tender.Discard iquid in panor use or soup.
3. Combine
pork,
iver,
and onion.
Grind twice.
4. Add eggs,
dry seasonings,
nd beef lavor
base o
ground
mixture; mix
well.
5. Line a 9x5x3-inch
oaf
pan
crosswise)
with baconslices.
Pack
ground
mixture
nto
pan.
Place
emainingbacon
lengthwise)
ver
op of
ground
mixture.
6. Bake
at325F I hour. Cool
inpan.
7.
Remove
pate
rom
pan.
Chill.
8. To serve,
slice
pate
and
servecold
with dill
pickles
and
horseradish.
IIAM AI\ID EGG
ROLLS
6 hard-cooked
ggs
12 hin slicescooked
ham
Lettuce
leaves
Mayonnaise
Pickles
l. Peel he eggs;
cut in halves.
2.
Roll
eachhalf of
egg n a slice
of ham. Secure
with wooden
pick.
3.
Arrange ettuce
eaves round
ham and egg
olls on serving
plate.
Decoratewith mayonnaise
nd
garnish
with
pickles.
MUSTARD
BUTTER
l/2 cupbutter
at
room emperature)
l/2 cup
prepared
mustard
l Beat he butter
with the
mustarduntil creamy.
2. Spread n toast
ounds o serve
with
sardines
r hening.
OMON
-
CHI\18
BUTTER
l tablespoon liced
green
onion
I tablespoon
snippedchives
ll2 cup butter
(at
room temperature)
1 Blendonion.
chives. nd
butter.
2. Form nto a
roll
about
inch
n diameter.Chill.
3. Cut
into small disks.
SPRING COTTAGE
CHEESE
SPREAI)
I carton
12
to 14 ounces)
ottage heese
l/2 cup dairy sour
cream
8 radishes, hredded
3 tablespoons liced
green
onion
l/2 teaspoon
salt
Lettuce
eaves
Radish roses
Rye or
French bread
l.
Mix
cottage
heese
with sour
cream.Add radishes,
nion,
and
salt; oss o
mix well.
2. Mound on
lettuce eaves.
Gamishwith
radish oses.
Surround
with bread.
CIIICKEN
LIVER
SPREAI)
l/2 poundchicken ivers
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I cup milk
1/4 cup
renderedchicken
fat or margarine
I mediumonion, cut
in
quarters
3 hard-cookedeggs,
peeled
and
cut in half
l/2
pound
cooked ham or
cooked fresh
pork,
cut up
l/4 teaspoon alt
1/4 easpoon
epper
l/8 teaspoon
arlic
powder
optional)
1. Soak ivers
n milk 2 hours.
Drain livers and discard
milk.
2. Met fat in skillet. Add
livers andonion and cook over medium
heatuntil tender.
3. Combine
ivers,
pan
drippings,
and all remaining
ngredients.
Grind or mince.
4. Add extrameltedchicken
at or margarine,
f desired, o make
spread
f desired preading
onsistency.
PTJREEOF AI\ICHOVIES
I can
(2
ounces)
lat anchovy
illets, drained
3 slices
stalewhile b,read
Water
l/2 cupdairy sour creamor mayonnaise
I l/2 teaspoon
inegar
l. Mince or
pound
anchovy
illets.
2.
Moisten
bread
with enough
water to cover; then squeeze
ry.
Break
nto bits or mince
with a fork. Blend
in
sour
creIm nd vinegar
to make a smooth
puree.
Serve
as a spread
with
dark
bread rounds.
MUSIIROOM SOT'P
I
carrot
2 sprig
parsley
I stalk celery
2 small onions,
sliced
I
teaspoon
salt
2 cups
water
l/2
pound
reshmushrooms,
liced,or 2 cans
(4
ounceseach) mushrooms
cup
water or mushroom
iquid
teaspoon ill weed
teaspoonchopped
parsley
tablespoonlour
ll4 cupcold
water
ll2 cup dairy
sour cream
or whipping cream
l. Cook carrot
parsley,
elery,
onion, and salt
n 2 cupswater
20 minutes.
Strain;discard
egetables.
2.
Cook
mushrooms nd
emaining
onion n ll2 cup
water 8 minutes.
Add to the vegetablebroth along with ll2 cupswater, dill, andparsley.
3. Mix flour
with l/4 cup cold
water. Stir into soup.
Bring to boiling.
Cook
and stir 3
minutes. Rernove
rom heat.
4. Beat n sourcream.
Servehot.
CUCUMBERS
IN SOUR
CREAM
3
cupsslicedcucumbers
Salt
ll4 cupchopped
reshdill or 2 tablespoons
ill weed
I cup dairy sour
cream or
yogurt
l. Sprinklecucumbers
with salt.
Let stand30 minutes.
Pat dry
with
paper
owels.
2. Stir dill into sourcream.
Add cucumbers:
mix well.
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8/9/2019 Retete pentru toata lumea
10/28
RADISHES
WITH SOUR
CREAM:
Follow
directions
or cucumbers
n sourcream;
substitute
adishes or
cucumbers
nd
omit step
1.
STUFFED
TOMATOES
4 medium
omatos.
l/3
cupchopped nion
2 tablespoons
utter
or margarine
l/2
poundground
beefor
pork
(optional)
I
cup
cooked
rice
I tablespoon
hopped
resh
dill or
I teaspoon
ill weed
l/2
teaspoon
alt
l/4 teaspoon
epper
l/3 cup dairy
sour cream
Fine dry bread
crumbs
l. Remove
cores and seeds
rom
tomatoes.
2. Saute
onion
n butter.
Add
meat cook
until browned'
Add
rice, dill,
salt'
pepper,
and sour
cream;mix
well.
3.
Stufftomatoes
with rice
mixture.
Sprinkleb,read
rumbson
top.
Plase
n a shallow
casserole
r baking
dish.
Cover.
4. Bake at375F
20 minutes.
Remove
over.
Continue
bakinguntil
tender.
Note;
Crreen
eppers
may
be substituted
or
tomatoes,
f desired.
HUSSAR
ROAST
213 crp
vinegar or vodka
I
beef
round rump
roast, boneless,
or
round tip
roast
(3 pounds)
I cup all-purpose
lour
I teaspoon
salt
1/4 easpoon
epper
ll4 cup butter,
melted
I
large onion,
quartered
I
cup
bouillon
or meatstock
Stuffing:
I
tablespoon
butter
2
mediumonions,
minced
ll4 cup
ine dry b,read
rumbs
I egg, beaten
1. Heat
vinegarjust
o boiling
in large
casserole
r skillet.
Add
meat, uming
to scald
all sides.
Drain
meat.Discard
vinegar.
2. Mix
flour, salt, and
pepper.
Coat
meatwith seasoned
lour.
Reserve
2 tablespoons
easoned
lour.
3. Brown
meat n
butter
n a Dutch
oven
or heavy skillet.
A&
quartered
onion and
bouillon.
Cover;
simmer
2 hours,
or until
meat s tender.
4. Slice meat
about
inch thick
then
slit eachslice,
making
a
pocket.
5.
For stuffing,
melt butter.
Sautfi
minced
onion until
transparent.
Stir
in bread
crumbs
and I tablespoon
seasoned
lour. Remove
from
heat.Stir
in egg.
6. Stuffcrumb mixture into pockets n meat. Close andskewer
with wooden
picks. Tie together
with string n
original
roastshape.
Return
to Dutch oven.
Sprinkle
with remaining
ablespoon
seasoned
lour.
Cover; cook
over
mediumJow
heat30
minutes.
BEEF POT
ROAST
I beefround
rump
or chuck
roast, boneless
3
l/2
pounds)
3
tablespoons
aladoil
or l/4
pound
salt
pork,
diced
Bouillon
or
meatbroth
(about
li2 cups)
I
bay
eaf
2
onions,
quartered
2 carrots,
cut
in
pieces
1/2 easpoon
alt
l/2
teaspoon
coarse
pepper
Flour
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8/9/2019 Retete pentru toata lumea
11/28
Salt and
pepper
1. Brown the beef
n oil. Add
ll4 cupbouillon,
bay eaf, onions,
caxrotso
alt, and
pepper;
Coverand
simmer2ll2hours,
basting
with additional
bouillon
to
prevent
burning.
2. Sprinkle
lour over meat
and um
it over. Sprinkle
with more lour.
Ifnecessary,
add more bouillon
for the
sauce.Cook uncovered
30 minutes.
Serve he
pot
roast
with noodlesor
potatoes
and any
kind ofvegetables.
POT ROAST
with sourueam:
Prepare
BEEF POT
ROAST as directed.
Add I ll2 cupsdairy
sour cream
nstead f bouillon
after louring the meat.
Finish
cookingas directed.
POT ROAST
with sour creamand
pickles
or
mushrooms:
PrepareBEEF
POT ROAST asdirected.
Addl
l/2 cupsdairy sour
cram
nsteadof
bouillon after
louring he
meat.Then
stir in2/3 cupchopped
ill
pickles
or
I cup sliced
mushrooms.
inish cooking
as directed.
BEEF SLICES WTTH
SOUR
CREAM
AI\[D MUSHROOMS
l/2 cup all-purpose
lour
I teaspoon
salt
1/2
teaspoon
pepper
2
pounds
beefeye
round, op
round,or sirloin
(cut
n thin
steaks)
3 tablespoonsbutter
or fat
I can 4 ounces)mushroomswith liquid
I cup
water
6 medium
potatoes,
cooked;
or 3
cups sauerkraut,
drained
1 tablespoon
lour
I cup dairy
sour cream
l.
Mix flour with salt
and
pepper.
Coatmeat
with seasoned
lour.
2.
Melt butter n a
large
skillet
or
Dutch oven.
Brown meat
quickly
on both sides.
3. Add
mushrooms
with liquid and
water.Cover.
Simmer
hour,
bastingoccasionally
with sauce.
4. Ad
potatoes
o
meat;cook
l0 minutes,
or until meatand
potatoes
are
tender.
5. Blend
flour into sour
cream.
Blend nto sauce.
Bring to boiling,
then simmer5 minutes.
ROAST LEG OF
LAMB
Vinegar
I lamb eg,
whole
Garlic cloves,
slivered
Salt
and
pepper
l. Soaka towel
with vinegar;
wrap
around he
eg of lamb.
Let stand
ovemight.
2. Remove
owel. Trim
offfell,
if necessary, nd
excess
at. Make small
slits n
fat coveron
meat.Push
a sliver of
garlic
nto eachslit.
3. Place
amb, at side
up, on
rack n a
roasting
pan.
Sprinkle
with salt
and
pepper.
4. Roast n a 325F
oven until
doneas desired.
Allow 30
minutes
per pound
for medium;
35 minutes
per pound
or
well-done.
ROAST
LOIN
OF
PORK
2 tablespoons
lour
I l/2 teaspoon
alt
I teaspoon
dry mustard
or caraway
seed
1/2 easpoon
ugar
l/4 teaspoon
black
pepper
1/4 easpoon
round
sage
I
pork
loin roast
(4
to
5
pounds)
Topping:
I l/2 cupsapplesauce
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8/9/2019 Retete pentru toata lumea
12/28
ll2 cup
brow sugar
l/4 teaspoon
innamon
or allspice
l/4 teaspoon
mace
l/4 teaspoon
alt
l. Mix flour,
salt,mustard,
ugar,
pepper
nd sage.
Rub over
surface f
meat.Set meat
at
sideup in
a roasting
pan.
2.
Roastat325F
I l/2
hours.
3.
For topping,
mix applesauce
ith brown
sugar,cinnamon,
mace,and salt.
Spread
n top
of meat.
4. Roastabout45 minutes ongero r until done.
SAUERKRAUT
WTTH
PORK
2
poundspig's
eet or
lamb hocks
2
pounds
neck bones
or spareribs
3
tablespoons ard
or margarine
I largeonion
I clove
garlig
crushed
l l/2
quarts
oiling
water
I
greenpepper,
diced
4 whole allspice
I bay leaf
l/2 teaspoon
elery
seed
I quart (about2 pounds)sauerkraut
1/4 cup barley
I small
apple, chopped
l/2
teaspooncaraway
seed
2 teaspoons alt
l/2 teaspoon
epper
l.
Brown all meat
n lard
n a arge
kettle.
2.
A& onion and
garlic.
Fry
I minute.
3. Add boiling
water,
greenpepper,
allspice,
bay
eaf, and celeryseed.
Cover;cook
I hour or
until meat
s tender.
4. Remove
meat;cool.
Boil until
broth s
reduced o 3 cups.
5. Discard
bonesand
gristle from meat.
Drain and
inse sauerkaut.
6. Cook barley
n the broth
l5
minutes.Add meat,
sauerkraut,
pple,
carawayseed,salt, andpepper.Cook 45 minutes onger.
7. Serve
with
potato
dumplings,
f desired.
PORK POT
ROAST
I
pork
shoulder
arm
picnic
or
pork
loin roast, boneless
3
pounds)
2 tablespoons
butter
or lard
2 tomatoes,
peeled
and
cored
I celery
root
I
parsley
oot
1 onion,
sliced
2
sprigs
parsley
2 tablespoons
pices o taste:
allspicg
caraway eed,
whole
cloves,
uniper
berries,
driod marjoram
leaves, eppercornstie in cheesecloth)
l/4 cup
water
l/2 cupbouillon
or
meatbroth
l/2 cup
Madeir4
Marsala,
or
sherry
l. Rub meat
with salt and
pepper.
Let stand
I hour.
2. Brown
meat
n butter
in a large,
heavy skillet.
Add vegetables,
arsley,
spicebag,
and
water.Cover
Tightly. Cook
over
mediumheat
l/2
hour;
stirring as
necessary
nd tuming
meat occasionally.
3.
Sprinklea small
amount
of flour
over op of
meat.Pour
bouillon and
wine
over
meat.Simmer
15 minutes.
4. Slice and
arr"ange
meat on a
warn
platter.
Strain sauce
and
pour
over meat.
SMOTIIERED
STT]FTED
CHICKEN
I chicken
(about
3
pounds)
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8/9/2019 Retete pentru toata lumea
13/28
l/2 teaspoon
alt
l/8 teaspoon
pepper
2
tablespoons
butter
I l/4 cupsdry
breadcubes
or
pieces
ll4 cup
chopped
nion
l/2 teaspoon ill
weed
ll4 cup
hot milk
l/3 cup butter,
melted
l. Sprinkle
nsideof
chicken
with salt and
pepper.
Tuck wing
tips
undemeath
wings. Chop iver.
2. Sautfi iver
in 2 tablespoons
utter
2 minutesAdd
breadcubes,
onion, dill,
and milk;
mix.
3. Stuffchicken.
Closeand
secure
with
poultry pins. Place n a
ceramic
or earthenware
asserole.
4. Pour
meltedbutterover
chicken.
Cover.
5. Bake at
350F about
hour, or
until chicken
s tender.
6. If desired,
emovecover.
Baste.
ncreaseemperature
o
450F.
Bake
0 minutes o
brown.
CHICKEN
I
chicken
(2
to 3
pounds)
Salt
Chicken ivers
3/4 cup
dry bread crumbs
I egg
I
teaspoondill
weed
l/4 teaspoon
pepper
l/2 cupmilk
(about)
1/3 cup
meltedbutter
l. Sprinkle he chicken
with
salt.
Let
stand hour.
2. Chop he
livers finely.
Combine
with breadcrumbs,
egg
salt to taste, dill,
pepper,
and as
much milk as
needed or a
loose,sour-cream-like
nsistency.
3. Fill cavity
of chicken
with crumbs
mixture;
russ.
Place
chicken
in roasting
pan.
4. Bake at 400F about45 minutes,or until chicken s tender.
Basteoften
with meltedbutter.
CHICKEN
WITH
FIAM: Prepare
CHICKEN
asdesired.
Substitute
6 ounces
l
cup)
ground
ham,
/2 cup
slicedmushrooms,
nd
2 crushed
uniper
berries
or the chicken
ivers. Add
1/2
cup
sherry
to
pan
drippings
for a sauce.
DUCK WITH
RED CABBAGE
I head
ed cabbage, hredded
I onion,
chopped
Salt
6 ounces
salt
pork"
diced
1/2 oup
ed wine or chicken
broth
I duck(5 or 6 pounds)
l. Put cabbage
nd onion
nto a bowl,
sprinkle
with salg and
let stand 0 minutes.
Squeeze
ut
liquid.
2. Fry salt
pork
in a skillet
until
golden.
Add cabbage
nion
mixture and
wine. Cover
and simmer
20 minutes.
3.
Placeduck n a
roasting
pan.
4. Bake at
425F30 minutes.
Drain offfat.
Spooncabbage
mixture
over duck.
Reduce
oven emperature
o 350F.
Bake about
45 minutes, or until
duck is tender.
Baste
requently.
CROUTONS
2 slicesstale
bread
2 tablespoons
utteror
margarine
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8/9/2019 Retete pentru toata lumea
14/28
L Trim
crusts
rom bread.
Cut
bread
nto ll2-inch cubes.
Spread
cubes
on bottom
ofa
shallow
pan
or
baking sheet.
2. Bake
at 350
F until
golden
but
not browned.
3.
Melt butter
n a
largeskillet.
Add
toasted read
cubes.
Stir-ty
until all
cubesare
coated
with butter.
Cool
and drain
croutons
on
paper
owels.
CHEESE
CROUTONS:
Preparecroutons
as
directed.
Mix
4
teaspoons
grated
Parmesan r
Romano
cheese
and l/2 teaspoon
paprika.
Toss
hot
croutons
with cheese
mixture.
DOUGHITUTS
I
package
active dry
yeast
ll4 cup
warm
water
l/3 cup butter
or margarine
at
room emperature)
3/2 cup sugar
I egg3 egg
yolks
I
teaspoon
vanilla extract
I teaspoon
grated
orange
or
lemon
peel
3/4 teaspoon
alt
3 lD
cupall-purpose
lour
(about)
Fat
for
deep
rying
heated
o 375F
Confectioners'
ugar
optional)
l. Dissolve
yeast
n waxm
water.
2. Crcambutter
and sugar
until
fluff . Beat
n egg, hen
egg
yolks,
one
at a time.
Add
vanilla extract,
orange
peel,
dissolved
east,
and salt.
Beat until
well mixed.
Stir in flour
gradually,
adding
enough
o make a
stiff dough.
3. Turn
dough onto a
floured
surface.
Knead until smooth
and
elastic,
about 0
minutes.
Place n a
greased
owl. Cover.
Let rise until
doubled
n bulk.
5.
Fry in
hot fat 2 to 3
minutes;
urn to brown
all sides.
6. Drain
doughnutson
paper
owels
and sprinkle
with
confektioners'
ug*, if desired.
HOI\EY
COOKIES
l/2
cup
honey
l/2 cup
sugar
2 eggs
1/2 teaspoon
vanilla extract
3 cup
all-purpose
lour
I
teaspoon
baking soda
l/2 teaspoonsalt
l/2 teaspoon
innamon
l/2 teaspoon
inger
l/2
teaspoon
nutmeg
l/4 teaspoon
loves
I egg
white, beaten
48 blanched
lmond
halves
about)
1. Combine
honeyand sugar
n a bowl;
mix
well. Beat n
eggs
and
vanilla extract.
2.
Blend flour, baking
soda
salt,and
spices.Stir
into honey
mixture.Knead
o mix thoroughly;
doughwill be
stiff.
3. Shape
dough
nto a ball.
Wrap
n
plastic
wrap.
Let stand
2 hours.
4. Roll dough
on a floured
surface
o l/4-inch
thickness.Cut
nto
2ll2-inch
rounds
or other shapes.
5. Brush op
of eachcookie
with
eggwhite.
Press n almond
onto center.
Place on
geased
cookie
sheets.
6. Bake at375F
8 to
10minutes.
7. Cool
on racks.Store
n
plastic
bags
or 8 to l0 day
o mellow.
MAZTJRKAS
I cup sweetunsaltedbutter
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15/28
314cupeggs,
beaten
2 cup
ground
blanched
almonds
I 3/4 cups
all-purpose
lour.
I
cup
sugar
l. Cream
butter
and eggs
until
fluf!.
2.
Mix almonds,
lour,
and sugar.
Add
flour mixture,
a small
amount
at a
time, to
the butter
mixture.
Beat or
knead after
eachaddition.
3.
Pat or roll out
dough
n a
greased
5xlOxl-inchjelly-roll
pan.
4. Bake at 350F
about
20 minutes,
or
until
golden
brown.
5. Spreadjam
over top.
Cool for 5 minutes.Cut into 2-inchsquareso serve.
ROYAL
MAZI]RKAS
I cup butter
or margarine
room
temperature)
1 l/2 cups
all-purpose
lour
I
cup
sugar
l/4 teaspoon
alt
6 egg
yolks
ll4 cL;rp
round
or
finely
chopped,
blanched
almonds
I teaspoon
grated
orange
or lemon
poel
(optional)
1. Creambutter
until
flutry
in a large
mixing bowl'
2. Mix flour, sugar,and salt.
3. Alternately
beat n I egg
yolk
and a sixth
of flour
mixture.
Continue
until
all
ingredients
are
well
combined.
Stir in almonds
and orange
eel.
Mix
well.
4. Roll or
pat
dough
o fit a
greased5xlOxl-inchjelly-roll
pan.
5. Bake
at325F 35
to
40 minutes,
or until
golden
but
not browned.
6. Cool
in
pan
on
rack l0 minutes.
Cut in fourths.
Remove
rom
pan.
Cool on
rack.
MAZURKAS
WITII
FRTIIT
AI\[D
IYUT
TOPPING
Mazurkas
or royal
mazurkas
Fruit
filling:
314cup
aisinsor currant
ll2 cupchopped
ried apricots
3/4 cup
diced dried
igs or
dates
2/3 cup
chcpped
candied
emon or orange
peel
314
cupchopped
lanched
lmonds
ll2 cl.tp
hopped
walnuts
Topping:
I egg
I egg
white
I
12 crtp confectioners'
sugar
l/3
cup
butter,
melted
I tablespoon
emon
uice
I teaspoon
anilla extract
2 ounces
almonds,
ground
(about
3/4
cup)
2
tablespoons
bread crumbs
1. Prepare
and bake
mazurkas
as desired.
Do
not
cut
into squares.
2. For
fruit filling
combine
apricots
and raisins
n a saucepan.
Add
water.Bring
to boiling.
Cover;
emove
rom heatand
let stand
0 minutes.
3. Drain
raisinsand
apricots.
Combine
with other
ruits and
nuts.
Spread
evenly over
mazurkas.
4. For topping,
combineegg
and
white with
confectioners'sugar.
Beat at
high speeduntil
very thick
and
fluffu, about 7
minutes.
5. Gradually
beat
n meltedbutter,
emon
uice,
and
vanilla
extract.
Fold in
ground
almonds and
breads
crumbs.
6. Spread
egg
mixture over
fruit
layer.
7. Bake at 350F
about
5 minutes,
or until
topping
s
golden
but
still moist.
8. Cool in panon rack 5 minutes, hen cut into squares.
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16/28
CHOCOLATE
TORTE
8 eggs,separated
12 l/4
cup sugar
314cupall-purpose
lour
l/4 cup ine dry breadcrumbs
l/4 teaspoon alt
2 ounces
2
squares)
emisweetchocolate,
grated
I l/2 teaspoons anilla extract
Filling
Frosting
l.
Beat
egg
yolks
until
very
thick
and emon-colored, bout
5 minutes.Graduallybeat
in
sugar.
2. Combine lour, bnead rumbs,and salt.Add chocolate
and
mix thoroughlybut lightly.
3.
Add flour
mixture o egg
yolks
and sugar n 4
portions,
folding
until well mixed after each
addition.
4. With
clean
beaters, eategg whites
with
vanilla extractuntil
stiff,
not dry,
peaks
are formed. Fold into flour mixture.
5. Tum into a well-greased0-inch springform
pan
or deep,
round ayer
cake
pan.
6. Bake at325F 50 o 60 minutes.Remove iom
pan
and
coolcompletely.
7. Split cake n half.
8. Spread illing on bottomhalf.
Replace
op. Spread
rosting
over sides and top.
Refrigerate4 hours or longer for torte to mellow.
FILLING: Whip
l/2 cup
whipping
cream
until
cream
piles
softly.
Fold in l/4
cup
ground
almonds
or walnuts and 3 tablespoons ugar.
FROSTING:Melt 4
ounces
4
squares) nsweetenedhocolate
and 3 tablespoons utter together
n
a saucepan.Remove rom
heat.
Stir
in I tablespoon
randy.
Add 2 to 2 ll2cups confectioners'sugar
and 2 to 3 tablespoonsmilk or cream until
frosting is
of spreading
consistency.
WALI\TUTTORTE
12
eggs, eparated
I cup sugar
l/2
pound
inely
ground
walnuts
l/3 cup all-purpose lour
l/2 teaspoon alt
Fine dry breadcrumbs
2
to 3 tablespoons randy
or rum
Fil l ing
Frosting
Chopped
walnuts
l. Beat egg
yolks
until
very thick and emon-colored, bout
5 minutes.Add
sugargradually, eatingat high speed ntil
mixture s
very
thick and
piles
softly.
2. Fold in groundwalnutsand lour; mix thoroughly.
3. Beat egg whites with salt until
stiff, but not dry,
peaks
orm.
Fold beaten gg
whites nto egg
yolk
mixture.
4.
Generously
rease
wo
l0-inch cake ayer
pans
or one
l0-inch springform
pan.
Line with waxed
paper.
Grease
aper.
Coat with breadcrumbs.
5. Turn batter
nto
preparedpans.
6.
Bake
at 350F about
25 minutes.
7.
Remove ayers rom
pans.
Cool on
racks 15 minutes.
(Cut
single,high cake,
rom springform
pan
nto 2 layers.
Layersshrink slightly as hey
cool.) Sprinkleeach ayer
with brandy.Cool completely.
8.
Meanwhile,
prepare
illing and
rosting.
9. Spread
illing
over
I
slayer.
Set secondater on top.
10. Spread rostingover top andsidesoftorte. Frosting s
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8/9/2019 Retete pentru toata lumea
17/28
runny andwill run down
sides.
Let stand30 minutes.
Pat
chopped
walnutsaround
sidesoftorte.
1
. Refrigerate ntil ready
o serve.
FILLING:
Whip I
cup
whipping
creamuntil it is
very
thick
and
piles
softly.
Gradually
beat
n
3/4 cup sugar,
hen
l/2 teaspoon
anilla extractand,
fdesired, 2 tablespoons
brandyor rum.
Fold in
I cup finely
ground
walnuts,a small
amount
at a time, until
blended.
FROSTING:
Beat I egg until
thick and oamy.
Beat n 2 tablespoons
melted butter or margaring
2 tablespoons
brandy or rutn,
pinch
salt,
and about
2 l/2
cup sifted
confectioners'sugar.
dd
enough
confectioners'sugar
o
make rosting ofthin
spreading onsistency.
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8/9/2019 Retete pentru toata lumea
18/28
Porlq
jeilied/
Piftie
de
porc
3lbs/1,5
kgporkfeetand/orhead,
I
onion,2 carrots,
parsnip,
I
parsleyroot,
I celeryroot,2
bay eaves, -4
uniper
benies, 3-4
garlic
cloves,
salt
Wash and
clean he
feet and/orhead.
f hairy, singe.
Split the feet
n two lengthwise nd break
he headwith the
mallet.
Place
n a large
pot
and
coverwith
waterso hat here
are 3-4 nchesofwater
above he
pork pieces.
Boil over slow
to
mediumheat.
Remove he
foam as
t forms.Then add salt
vegetables, ay
eavesand
uniper
berries.Cover
he
pot
almostcompletely.Boil until the meat alls offthe
bones.Rernove he
bonesand
place
he
meaton the bottomof one
or
severaldeep
plates.
Chop
the
garlic,
add some salt and
mix with the
meat broth. Strain and hen
pour
on top of the
meat
in
plates.
Retigerate
so hat
t
gels.
To obtain
a nice, clear
elly
you
have o boil slowly,
with the
pot
almost
covered.
The tastiest
ork
elly
is madeout
of
pork
feet and ears.
You can usebeef
eet or a mixture of
pork
and beef
eet.
Smothered
roast beef
/Friptura inabusita I
3
lbs/l
,5
kg
beef,
/3 lb/l 50
g
bacon, one head
of
garlic,
2 tablespoons
ard, solt,
pepper
Rub
he entire
piece
of
meat
with salt and hen,after
making someslits
n the meat,
placegarlic
clovesand
pieces
of
bacon n them.
Fry the meat
on all sides
n hot lard add broth or
water,
pepper,
over
and et boil, at slow
temperature
until
the liquid
is
gone
and he
meat
s
tender.
f necessary,
hile it boils add some
morewarm bnothor
water. Slice he
meat n
one nch thick
slices,
place
on a
platter
and
servewith mashed
otatoes,
egetable
aute,
ettuceor
pickles.
Smothered
roast beef
IIl
Friptura
inabusita II
3 lbs/1,5 kg lean
meat, I onion,
2-3
garlic
cloves,
I mediumcarrot,
I cup wine,
2 tablespoons ard, salt,
pepper,
I
teaspoon
paprilu
Brown
the meata
little on all sides,
using hot
lard. Add a halvedcarrot,
an onion, salt,
garlic, pepper,
wine and
warm
water o
cover
he meat.
Cover and
et boil until the
meat s tenderand here
are only 2-3 tablespoons
f liquid
left.
Remove he carrot,
onion and
garlic,
sieve hem
and add hem back
o the
pot.
Add
one
ablespoon ftomato
paste,
2-3
tablespoons
f water and
et come
o anotherboil, turning
he meaton all
sides.Slice he
meat,
pour
he sauce
n top
and
servewith
potatoes,
oiled
rice or boiled vegetables.
our some
meltedbutteron top of
the sidedish.
Bcef hotchpotch/
Ghiveci din
carne de vaca
I
3/4
lb/750
gfatty
beef,
3 tablespoons
ard, t
parsnip,
I
carrot,2
peppers,
I egplant, I zuchini,
ahandful of
olva, a
handJul
of
green
beans,a
handful of
wax beans,a hanSul of
string beans,
/2 lb/250
gpeas,
I
small
cauliflower,
2
big
onions,
3
potatoes,
I small
celery
root,
5-6
big tomatoes,
2
garlic
cloves
(optional),
minced
parsley
and dill, salt
Cut the
meat nto bite sizes
and ry
in lard until they start
o browfi.
Add salt and epid
water
o
cover.Let
boil on slow
heat,covered, n
hour to an
hour and a half.
During this ime,
prepare
he
vegetables. lean,
wash and cut n bite sizes.
Arrange he
vegetables n top ofthe
meat,
add
he sliced,
peeled
andseeded
omatoes,he
parsley
and dill and salt.
Let
boil on top of
the range or a
few
minutq, then
place
n the oven.Shake
he
pot
fiom
time to
time so hat hey
do not
stick.Bakeuntil the iquid evaporates.
Beef ste#
Tocana de carne
de vaca
2
lbs/l kg beef,
4-5 onions, 2 tablespoons
ard"
I
tablespoon
omoto
p(Nte
or 4-5 tomatoes,
salt,
pepper
Cut the
meat n
bite
sizes,
ry a little in
lar4
add
he chopped nion,
et it fry a
little, add a little
water and hen
et it boil
coveredat slow
heat.Add
a little water
rom time to time
until the meat
s tender.Add the
omato
paste
or
peeled
and
seeded
omatoes
in
small
chunks),
salt and
pepper.
Cover he
pot
and et boil at slow
heatuntil the
iquid evaporates
almostentirely.
Serve
with
polenta.
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8/9/2019 Retete pentru toata lumea
19/28
Cabbagewith beef/
Varza dulce cu carne de
vaca
1
lb/500
gfatty
beef, I medium
cabfuge, 2 oniotts
(optional),
2
peppers,
2
1/2 lard,
I cup borsh.
5-6 big tomatoes,salt
Cut the meat n bite sizes,
ry in lard until it starts o brown, cover
with tepid water and et it boil slowly aboutan
hour.
During this time, chop
the cabbage,add a
litfle
salt and
squeeze ll excesswater.
Place
on top of the
meat. Add the
thinly sliced
peppers,
nions
and omatoes. dd the borsh.Let
it
bake
n the over at leastone hour. f necessary, dd a
little water
or
tomatosauce.
Green beanswith beef/
Fasole
verde cu carne de
vaca
I 3/4 lb/750
g
beef, 2 lbs/l
kg
green
beans,2 onions, 2 tablespoons
ard, 4-5 tomatoes, /2 teaspoonflour, salt, minced
parsley
and dill
Cut the meat n bite sizesand
iy in the lard. Add the finely chopped nionsand
et it fi'y very ittle. Add the flour and
mix well. Pour epid
water o cover he
meat.Add the salt and et it boil at slow heat or half an hour. Add the beans nd
let boil another
15 minutes.Then add he separately
oiled and drained omatoes nd he chopped
arsley
and
dill. Place
in the ovenuntil the iquid
is almostentirely
gone.
nstead
f
fried onions
you
c.muse
grated
aw onions. n this case,
add with the
water.
Leeks with beef/
Praz cu carne de vaca
I lb/500
g
beef,
I bunch eek, I tablespoon
omato
paste,
I/2 teaspoonsugar, 2 tablespoons ard, salt
Fry
the
meat
pieces
until brown. Cover
with water, add a little salt and
et
boil until the meat s tender.
During
this
time,
clean he leeks,slice
hem and blanch.
Arrange
he drained
eekson top ofthe meat,add he omato
paste
and sugarand
let
boil
for l0-15 minuteson top
ofthe range.Then
place
n the oven and eave
t
until the sauce
s thickened.
Okra with beef/
Bame cu carne de vaca
llb/500gbeefIlb/500golo'a,lonion,2tablespoonslard,4-5tomatoes,ltablespoonvinegar,salt,alittlesugar,
minced
parsley
and dill
Cut the
meat n
bite sizesand
ry in
lard. Then
add
water o cover and a finely chopped nion. Cover and
et
boil at slow
temperature ntil the meat
s
almost
ender.Add the okra hat
was
previously
washedafter sitting for a while in water
with 2 tablespoons f vinegar,salt,
sugar,
quartered eeled
and seededomatoes, tablespoon
f vinegarand he
minced
parsley
and dill. Let boil until
the okra s almostboiled, hen
place
n
the oven
or l0-15 minutes.
Peas
with
beef/
Mazare
cu carne de
vaca
I lb/500
g
beef 2 lbs/1 kg shelledpeas,
I
onio4
2 tablespoons ard
1/2
teaspoonflour,
1/2
teaspoon
sugar, salt,
choppeddill, I tablespoonsour
ream,2 tablespoons
milk), I cup beefbroth orwater
Cut the
meat n bite size
pieces,
ry in lard, hen add a finely chopped nion and
et it fry
just
a little. Add the flour, mix,
so that it doesnot fi,y and then add
he beef broth or water. Cover and
et boil at slow temperatureuntil the meat s
almost ender.
Add
the
peas,
alt, sugar,dill, sourcreamor
milk
and
et
boil
at slow emperature ntil
most
of the
liquid
is
gone.
You can replace he
fried onion with
grated
raw onion. In this case,add
with the
broth
or water.
Potatoes
with beef/
Cartofi cu clnrnede
vaca
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8/9/2019 Retete pentru toata lumea
20/28
I lb/500
g
beef, 2 tablespoons
ard, 2-3 onions, I lb/500
g potatoes,
2
tablespoons omoto
paste,
I teaspoon
paprika,
salt, a
little tlryme
(optional)
Cut
the meat n bite sizes, alt
and ry in lard. When t starts o brown, add he
finely
chopped
aw onion or let the onion
fry until it tums
yellow.
Add
water o cover
he
meat.Coverand et boil at slow temperature ntil
the meat s almost
tender.
Then add he tomato
paste,paprik4
salt, a
little
thyme and he
halvedor
quartered otatoes depending
n size).
If necessary, dd morewater o cover.
Let boil at slow temperature ntil the
potatoes
re doneand he
liquid is almost
completely
gone.
Fisherman's
soup/
Ciorba
pescareasca
1.5
qts/1,5
water, 0.5
qt/0,5
borsh.
lb/500
gvariousfish,
5-6
pieces
ofcarp,
I
carrot, I
parsley
root, I big uion,
salt,
pepper
Finely chop he vegetables nd
boil. When ready,strainand
remove
he
vegetables. dd the various ypesof fish,
chopped
n
small
pieces;
train he fish
pieces
iquid
into
another
pot.
Strain he fish, removingall bonesat the same
time.
Set he
pot
to boil and add
he carp
pieces,
alt and
pepper.
After 15-20minutes,
when
he fish
is
done,add he
separately oiled borshand
he
greens,
etting t all boil
for
a
few
more
minutes. t may be servedwarm or cold.
Eggplant moussaka/
Musaca de vinete
5 medium eggplants, 3/4
lb/750
g ground
sirloin, 3 big onions, 3-4 tablespoons
ard
3-4
tomatoes, egg I cup sour
cream, I tablespoonflour,
2-3 tablespoonsbroth orwater,
Wpper,
salt, chopped
parsley,
bread crumbs
Cut the eggplants
nto finger hick slices,salt and
et
sit
for at least30 minutes o drain heir excess
iquid. Finely
chop
an onion,
fry
slightly
with a tablespoonof
lard,
add
he
ground
meat,
pepper
and salt and let
fry lightly. Do not overfry.
Squeeze ach eggplant slice,
dry with a cloth and hen
fry in lard
on
both sides. On the bottom of a
pan greased
with
lard and covered
with
bread
rumbs,arrange
layer
of
thinly sliced omatoes,hen a layer of eggplant,
hen a ayerof
ground
meatmixture. Do this
until all eggplants nd all meatare used
up. The ast ayer must be eggplants. op with
thin slices
of
tomatoes.
Bake
or half an hour. Then
pour
sourcream
mixed with flour,
a tablespoon
f meatbnothand a
beaten
gg over he moussaka.
pread omechopped
arsley
over his
and bakea little longeruntil it starts o brov',n.
Serve mmediately, ut
into
pieces.
Grilld
minced meat rolls/
Mititei
2 lbs/I kg
ground
beef,
/2 lb/250
g
suet, I/4 teaspoonbakiry
soda 2-3
garlic
cloves, some
ground pepper,
uniper
berries and caraway, 2-3
tablespoonsmeot broth, salt
Grind the
meat
ogether
with the suet.
Add
salg
spices, hopped
arlic,
meat
broth and baking
sodaand mix everything
with
your
hands or 15 minutes,
adding wo tablespoons f
water a little at a time. Keep he bowl
with
this
mixture
on
ice for 5-6 hours.Justbefore
grilling
take ablespoons
fthe mixture and with
wet hands,
hape
he rolls
(they
are
approx.
2-3 inches ong and I inch
thick). Before
placing
on the
grill, grease
hem with
oil
and during
grilling
baste
them with a mixtureof
meatbroth
and
oil.
Lamb haggis/
Drob
de miel
Innards
(heart,
kidneys, iver, tongue, spleen)
rom
a lamb, 2 big onions,
2 eggs, I tablespoonmixed chopped
parsley
and dill, I tablespoonchopped
green
onions
(greenparts),
salt,
pepper,
I tablespoon ard,
I bread slice
Crind the
nnardswith the finely chopped
aw or
slightly
fried onion,
ard and crustless lice of bread
previously
soaked nd squeezed ry).
Add salt,
pepper,
hopped
arsley
and dill, chopped
reen
onions,beaten
eggsand mix
everything
well. ln a well
greasedpan,
set he
washed amb stomachso as
o cover the bottom and sidesof the
pan
with
room to spare.Arrange the
ground
meat mixture, cover with the sides of
the stomachand bake. When
ready, urn
onto
a
plate
and serve
with
green
ettuce.
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21/28
Moldavian croquettes/
Parjoale moldovenesti
I lb/500
g ground
meat,
3 oniora,
I
egg,
2 slices white bread,
I tablespoon ard,
chopped
parsley
and dill, salt,
pepper,
lard
for frying,
bread crumbs
Grind
the meat
with
a
raw onion, soaked
nd squeezed ,read
nd wo
finely
chopped
nd ightly
fried
(in
a
tablespoon
of lard) onions.
Place he mixture
n a bowl, add an egg,
sal!
pepper
and chopped
arsley
and dill.
Mix everythingwell.
Take tablespoonsof the
mixture and
with wet handsshape
nto round or oval
patties.
Then bread hem and
fry in hot
lard on both sides.For the meat
you
can usebeef,
pork,
mutton,chickenbreast
or mixed beefand
pork.
You may
replace he chopped
arsley
and
dill with chopped
arlic.
Sewehot,
with mashed
otatoes,
egetable autes,ettuce
or
pickles.
Peppers
filled with meaU
Ardei umpluti cu carne
I 2 mediam
peppers,
I 3/4 lb/750
g ground
meat,
2 onions, 2 tablespoons
ice, I tablespoon ard chopped
parsley
and
dill, salt,
Wpper,
2
tomatoes;
Sauce: lb/500
g
tomatoet
I/2 onion,
I
teaspoon
sugar, I/2 teaspoonJlour,
salt,
choppedparsley,
I tablespoon
ard, sour
cream
Wash the
peppers,
dry, core
and
remove he seeds.Mix the
meat with two finely chopped
aw or fried onions, a
tablespoon
f lard, ric.e, hopped
arsley
and dill,
pepper
and salt.
Mix everythingwell anduse
his mixture o fill the
peppers.
ut one
omatoslice
as a lid on each
pepper.
Arrange n a
panandpour he following sauce n top. Fry the
finely chopped nion
and
lour in lard until
golden;
add omatosauce
from
boiled and strained omatoes).
Add sugar
and
salt.
fthe sauce
oes
not
cover
he
peppers
dd
somewater.Spread ome
chopped
arsley,
et o boil
for a little
while then
place
n
the
oven o bake
until done.Serve
with sourcream.
Potatoesand
meat moussaka/
Musaca
de
cartofi cu carne
t lb/500
g
ground
sirloin I 3/4 lb/750
g
potatoes,
2 onions, 3 tablespoons
ard, salt,
Wpper,
chopped
parsley
and dill,
I tablespoon
omalo sauceor
3-4 tomatoes,
bread crumbs
Peel
he
potatoes
nd cut
into finger
hick slices.Salt hem
and et sit for a
few minutes.Then dry and
ry on both sides.
Grind the meatwith two raw onionsand then set n a panto fry with a tablespoonof lard. Add salt andpepperand fry
lightly
(do
not overfry).
In a
pan greased
with lard and
coveredwith bread crumbs,
arrangea layer of
potatos
and then
a
layer of the
meat
mixture.
Do this until all
potatoes
and all meat are
used up, taking care
hat the last layer
is
potatoes.
Spread
chopped
parsley
and
dill between
all layers. Pour a
tablespoonof tomato
saucemixed
with
a
cup of meat bnoth
(or
arrange
omato slices)
over
he
potatoes.
f
using
omato slicesdo
not use omatosauce.
Bake n the oven until the
liquid is substantially
educed.
Regular cabbage
olls/
Sarmale cu
varza dulce
I large cabbage,
3/4 lb/750
g ground
meat
(mixture
ofpork and
beefis
recommended), large onions,
2 tablespoons
rice, I bread slice, 3 tablespoonsard, 5-6 tomatoesor I tablespoon omato sance,salt,pepper, choppeddill, I qt/l I
borsh,
sour creatn
Grind
the meatwith the
crustless read
slice
(previously
soaked
ndsqueezed
ry) and a raw onion.
Place n a bowl and
mix
witlr rice, dill,
pepper,
alt and
inely chopped nion
slightly fried
in
two tablespoons
f lard.
Mix everythingwell.
Core he cabbage
with a
sharp hin
knife and hen blanch
t with borsh.Then
carefully emove he cabbage
eaves, ne
by one,so hat they do
not tear.Cut
larger
eaves n 2
or
3 and hen
place
a little meat n eachcabbage
iece
and
oll in.
The smaller
he rolls are,
he tastier hey
are.Placea layer of
rolls in the
pan take
a dep one), hen cover
with a layer
of chopped
ulienned)
cabbage,
hen a layer of thinly sliced
omatoes.
Do
this
layeringuntil all the
rolls aremade.The
last ayermust be tomato
slicesor
add omatosauce.
Add a heaping ablespoon
f lar4
pour
he borsh
and et simmer
on top of the
range or 30 minutes.
Then
place
n the ovenso that he
iquid is reduced.Serve
with sourcream.
Sour cabbage
olls/
Sarmale cu varza
acra
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22/28
Same
gound
meat
mixture asfor regular
cabbage
olls.
I sowed
cabbage, teasp
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8/9/2019 Retete pentru toata lumea
23/28
another
pot.
The soup
has o boil
slowly to be
really tasty. Serve
with the desiredaccompaniment
noodles,
dumplings,
rice.
etc.).
Chicken soup/
Supa
de
pasare
2lbilI kgpoultryparts,3
qts/3
water,2 carrots,
parsleyroot,
I celeryroot,
I
greenpepper,
onion,Siuniper
berries (optional), I bay eof(optional), salt
Prepare he
sameway as beef soup.
Serve
with the accompaniment
hat
you
wish.
Giblet soup/
Ciorba
de
potroace
2
qts/2
I
water, I
qt/
I I sauerbaut
juice,
giblets
and wings
rom
one
hen/turkey/goose r mixed,
I carro4 I
parsley
root,
I big onion,
I/2 celery root, chopped
parsley
and dill, salt
Boil the
giblets
and wings
with the finely chopped
egetables. emove
oam and add salt.
When he meat s tender,add
the sauerkrautjuice
hat
was boiled separately,
he chopped
arsley
and dill and
et boil for a few
more minutes.
Soup
(sour)
with chicken/
Bors de
pui
I
chiclren,2qts/2
water,
borsh
(totaste),
I
parsleyroot, I carrot, l
oio4 2tomatoes,2tablespoonsice,
l/2
tablespoon
mixed chopped
parsley and dill, I egg, salt
Set o
boil thejuliennedcarrot,
parsley
oot and onion.
When he vegetables
re halfdone, add he chicken
pieces
and
its
gizzards,
alt, rice,
peele4
seeded
nd chopped omatoes.
Remove
oam, add the separately
boiled and strained borsh
(quantity
o taste).
When he chicken
pieces
arealmostdone,
add he chopped
arsley
and dill. At the end
beatoneegg
in.
Soup
(sour)
with
meat balls/
Bors
cu
perisoare
2
qts/2
water,0.5
qt/0,5
borsh. I
lb/500gtomatoes,
smallcarrot, I smallparsleyroot,
l onion,
salt, chopped
parsley,
dill,
lovage;
or
Meatballs:
I lb/500
g
beef,
I tablespoon
ice, I egg I choppedonionfried
in I/2 tablespoon
lard, salt,
Wpper
Set
o boil, finely chopped
nion,
carrot,and
parsley
oot together
with the beefbones.Let
boil well, then add
he
separatelyboiled
borsh, sal!
chopped
greens
and the separatelyboiled
and strained omatoes.
Let boil
for a few minutes
and hen add he
meatballs
prepared
y
mixing the
ground
meatwith the salt
pepper,
gg, ried onion and
ice. Let the
meatballs boil.
You may serve
with a tablespoon f
sourcream n each
bowl.
Soup
(sour)
with veaV
Bors de vitel
I3/4 lbs/750gveal,2qts/2
water, lqt/I
lborsh. lonkvt, lcarrot,
lparsleyroot, lceleryroot,
ltablespoonrice,
teaspoonchopped ovage,
I egg, salt
Cut the
veal in
pieces,
set
to boil and
remove oam
periodically.
Add salt and he
quafiered
carrot, celery
root, onion
and
parsley
oot. Let boil
slowly, covered,
ntil the meat
s tender.Remove he
veal
pieces,
move hem
nto a clean
pot,
remove he vegetables
nd strain
he iquid.
Add
this
iquid to the
veal
pieces.
Add the
rice,
he
borshand
et
boil until
the rice is done.
Add the chopped
ovageand before
serving,beatone
egg n.
Mushrooms with
porlr/
Ciuperci
cu carne de
porc
-
8/9/2019 Retete pentru toata lumea
24/28
1 lb/500
g porh
I lb/500
g
mushrooms,
2
onions,
2 tablespoons
souor cream,
I tablespoon
ard, salt,
pepper,
lour
Cube
he
meat,salt and
et sit
for
30
minutes.
n the meantime,
lean he
mushrooms nd cut
in
pieces.Dredge he meat
with flour and
ry in hot
lard, add chopped
nion and he
mushrooms.
ry everythingat
very low
heat or 20
minutes'
Add
sour
cream,
pepper
and salt
f
needed. et simmer,covered,
until the
meat
s
tender.
f there
s not
enough
sauce,
add a
little water.
Chicken
pilafi
Pilaf de
pui
I
large chiclren,
2
tablespoons
butter or lard,
I
cup
rice,
salt
Cleanand
wash he chicken,
cut
into
pieces,
alt and set
nto a
pan
with
water o cover.
Let boil
for 15 minutes.
Remove
foam.
Fry
the
rice with
the
lard. The rice mustbe
dry without becoming
brown.
Arrange he chicken
pieces
on
top of
the
rice and add wo
cupsof
the chickenb'roth.
Let it
come
o a boil on
top of
the
range
and
hen
place
n the ovenuntil
the
rice
is
done.
Chicken with cauliflower/
Pui cu conopida
I
medium
chicken,
I mediumcauliflower,
l/2
teaspoonJlour,
2-3 tablespoons
white wine or
I
tablespoon
emon
uice,
I
cup water,
2
tablespoons
butter,
salt,
pepper
Clean and
wash the chicken,
cut
into
pieces
and
fi:y them
in
a
pan
with a tablespoon
of butter.
Add the flour and then
pour
a cup ofwater.
Add
wine, salt and
pepper.
Clean he
cauliflowerand
divide
into flowerets.
Fry it slightly
with
a
tablespoon
fbutter and
hen arrange
ver the chicken
pieces.
Let simmer,covered,
ntil the
liquid
is much educed
Chicken
with eggPlanU
Pui cu vinete
t chiclren,3
medium eggplants,
onioq
I
tablespoonflour,
3-4
tablespoons
oil, salt, chopped
prsley
Cut the eggplants
n
quarters,engthwise,and hen
halveeach
quarter.Salt
and
et
sit
for
at
easta
halfhour.
Then
slightly
squeeze ach
piece,dredgewith flour and ry in oil. Saute he chickenpieces, overed,n atablespoon foil.
Add the
grated
onion and2-3
ablespoons
fwater.
Arrange he eggplant
ieces
over he chicken,
add he
parsley,
over
and
et boil, at
low
heat, or
10-15minutes.
Then move he
pan
o the ovenand
et it bakeuntil
ready.
Chicken
with
green
beans/
Pui cu
fasoleverde
I chictren,
3/4lbs/T\|ggreenbeans,2tablespoonslard
onion,
/2cupchiclrenbrothorwater,5-6tomatoes,
teaspoon
choppedparsley
anddill,
salt,
I teaspoonflour
Slightly
fry
the
chicken
pieces n lard until they urn
yellow.
Add
the
finely chopped nion,
a teaspoon
f flour,
mix and
let fry for a
littl e while.
Add a
half
cup
of chicken bnoth
or
water),
the cleaned
geen
beansand the
peeled,
seeded nd
cut tomatoes.Add salt and chopped reens nd et simmer,covered,or a half hour. Then set n the oven until the iquid
is
greatly educed.You can
also use
aw onion.
n
this
Chicken
with
grcen peas/
Pui cu mazare
verde
I medium chicken,
I 3/4
lbs/750
g green peas, I
lablespoon
butter,
l/2 teaspoonflour,
I/2 teaspoon
sugor,
chopped
dill,
salt
Clean
and wash he chicken
and
cut
into
pieces.
Fry
in
butter
until
yellow.
Add the
flour
and
iy until
yellow. Then
add
l/2 cup
water, salt, sugar
and
peas.
Let simmer, covered,
and when
almost
ready, add the chopped
dill.
-
8/9/2019 Retete pentru toata lumea
25/28
Chicken
with okra/
Pui cu bame
I chiclcen, tablespoonlard,
Ib/500golva,5-6tomatoes,
I
onion,choppedpusleyanddill,
I tablespoonvinegar,
I/2
teaspoonsugar,
salt
Clean
andwash he oka-
Keepokra
n waterwith salt and
vinegar or one
hour. Fry
the chicken
pieces
n
butteruntil
yellow.
Add
grated
onion,
boiled and strained
omatoes,salt, sugar and
the okra
(which
were
rinsed several imes after
removal fiom the salt-vinegar
water). Simmer,
covered,until the okra
are almost done.
Add
a tablespoon
of vinegar and
the chopped reensand set n the oven
or
a
little while.
Ilen with
quinces/
Gaina cu
gutui
6 hen
portions
(breast,
thighs,
etc.), 4 medium
quinces,
2 tablespoonsflour,
2-3 tablespoons ard,
2
teaspoon
sugar, salt
Fry the hen
pieces
with a tablespoon
f
lard
until
yellow.
Add
ll2
teaspoon
f flour and salt, cover
with water and
simmer,covered.
n the
meantime,
eel
he
quinces,
ut
into
thick slices,
emove
seeds, redge
with
flour
and
iy in lard
on both
sides.When he
meat
s
almost
done,add I teaspoon f caramelized
ugar o which a
ittle chickenbroth or
water
was added and
I
teaspoon
of
regular sugar.Place he
quinces
over
the meat, cover the
pan
and simmer.
Do not
stir,
but shake he
pan
ocassionally.
he sauce
must
be
greatly
educed.
Beef salad/
Sdata de boeuf
4-5
potatoes,
I canot,
I
parsley
root, I
parsnip
(optionol),
I large celery
root,
a handful
of
green
peas,
2
pickles,
l/2
lb/250
g poultry
breast or beef
sirloi4 salt.
For moyo:
I
hard boiled
yolk"
3
raw
yolks,
I/2
lb/250
g
oil,
I
tablespoon
mustard, tablespoon
emon
uice
You
get
the best beef salad
by boiling the
vegetableswith the
meat
(soup).
Cube he
potatoes
and
all other
vegetables.
The
same
goes
or the
meat and
pickles.
Place
all
in a bowl, add the
peas,
salt and
et rest
until
you
prepare
he
mayo.
Sieve
a
hard
boiled
egg.Place
t in a bowl. Add a
little
oil,
mix with a spoon,add
a raw
yolk
and addoil, a
little at a
time, stirring
continuously
n the samedirection.
When t starts o thicker!
add another
aw
yolk
and againoil a
lifile
at
a time.
Do this until all
yolks
and all oil
is
used
up. Then add
mustard,a little at a time and stining
continuouslyand
he
lemon uice, againstirringcontinuously.Add 3/4 of the mayo o themeatandvegetablemixture andmix well. Add salt
if needed.Arr.angeon a serving
platter.
Smooth
with a
knife
and then
cover with the
rest
of the
mayo. Gamish with a
few olives,hard boiled egg
white, or eggslices,
pickled
red
peppers,
arsley,
etc.
Try
to shape
lowers,
other
designs.
Tripe sour
soup/
Ciorba de burta
2
pounds/
kg tripe
(fresh,
not
processed),
leg veal or other
pieces
of veal, 4
qts
salted
water, I cqrrot, I
parsnip,
I
whole o