Stuffed Cabbage
submitted by Vickie Myslinski
Steam head of cabbage, then run under cold water.
Mix together beef and sausage spiced with rosemary, basil, and thyme. Peel off 1 cabbage leaf adn roll meat into each leaf. Put in pot.
Use 1/2 cup water and 1/2 cup tomato sauce to cover stuffed cabbages. Add 1 bay leaf, salt, and pepper.
Bring to a boil then reduce to simmer until done--about 1 hour.
Authentic Hungarian Chicken Paprikas with Eggnoodles (Csirkepaprikas in Hungarian)
submitted by Kristin Krotosky
2 onions chopped
4 T
Tbsp. shortening, corn oil or lard
3 Tbsp. Hungarian paprika
1/8 Tsp. black pepper or whole pepper corns
2 Tsp. salt
4 to 5lbs. chicken disjointed, use legs, thighs, breast and back for best flavor .
1 1/2 cups water
1 1/2 pt. sour cream
Brown onions in shortening. Add seasonings and chicken, brown 10 minutes. Add water, cover and letsimmer slowly until it is tender. It will smell wonderful! Remove chicken, add sour cream to drippings inpan and mix well. To thicken gravy, mix into a paste 1 Tbl. soft butter with 1 Tbl. of flour and stir intodrippings. Add dumplings and arrange chicken on top. Heat through, but do not boil, and serve.Boil a pot of water and cook the egg noodles. You can buy a package from the store.
Tres Leche - Three Milk Cake
submitted by April Felix
1. Prepare Yellow Cake Mix - Bake as directed
2. In a medium bowl mix 1 can sweet & condensed milk, 1 can evaporated milk, 1 can regular milk.
3. Mix one 8oz. tub of Cool Whip, 1 box of Vanilla pudding (just the powder:), and 1 cup of milk.
Once the cake is done, poke holes all through the cake using a straw. Pour the "tres leches" three milks all over the cake, use all of it and make sure to get it in all of those cute little holes you just poked!!Frost with the Cool Whip mixture and serve! I served it warm but some people like it served chilled.
Horchata
submitted by April Felix
1. Let 1 cup of uncooked rice soak in water for 30 minutes.
2. Blend soft rice with 1 cinnamon stick, 1 can evaporated milk and 1 cup of water.
3. Strain into a pitcher.
4. You may have to add water, I did, I had to just fill it to the top with water and stir!
5. Add 1 can sweet & condensed milk, 1/2 t. vanilla, and sugar to taste.
(this was my first time making this and I just had my little old mexican friend from my mission telling me what to do, so play around with it till it tastes ok;)
Pumpkin Chocolate Chip Cookies
submitted by Trisha Atkinson
1 spice cake mix
1 15 oz. pumpkin pie filling (the 15 oz. is hard to find. Just use half of the larger 29 oz. can or use 2 cake mixes and make a double batch)
1 1/2 cups chocolate chips.
Mix the cake mix and pumpkin together. Add chocolate chips. Bake at 350 degrees for 15 minutes. (If you do this as bread, bake for 50 to 60 minutes.)
Adobo Chicken
submitted by Stephanie Partridge
about 2 lbs. of chicken breasts, cut into 1/3's or smaller
1 tsp. salt
1 medium onion, sliced
1/2 cup shortening
1/16 tsp. turmeric
1/2 tsp. cayenne
2 Tbsp. curry powder
1/2 garlic pod (this means a lot of cloves) pressed
2 Tbsp. coriander
2 tomatoes, chopped
opt. 1/2 to full can of coconut milk.
Brown onion in shortening. Add tomatoes, garlic and spices. Cook 2 minutes. Add chicken and stir about 15 minutes on medium heat. Cover and let simmer 1-1 1/2 hours.(If you choose to add coconut milk add it half way through simmering) If it looks like it's getting too dry add a little bit of water. This is VERY hot without coconut milk. The more coconut milk you add the milder it becomes. I added a full can. Serve with rice.
Brazilian Lemonade
submitted by Kris Thorne
1/2 can frozen lemonade
1/2 can frozen limeade
1/3 can sweetened condensed milk
2 TBSP sugar (or other sweetener; I used 1.5 TBSP agave)
1/4 tsp. vanilla
fresh squeezed lime
crushed ice
Mix lemonade and limeade with amount of water called for to make 1 can of juice. Add other ingredients.
Spicy Peanut Chicken
submitted by Jill Castle
1 lb chicken
1 green onion (cut into pieces)
1 piece ginger
1 T cooking sherry
1/2 tsp salt
1/2 tsp sugarl
ittle water
Cook above ingredients in a shallow pan until chicken is cook all theway through. Cut chicken into pieces and mix with sauce and serveover rice.
Peanut Sauce
1 T peanut butter
1 1/2 canola oil
3 1/2 T soy sauce
2 T sugar
2 tsp vinegar1
/2 tsp cayenne pepper
1/2 sesame oil
1 T green onion minced
2 T cilantro chopped
Whisk ingredients together in a bowl and toss with chicken.
Brazilian Coxhina
submitted by Erin Ruy
To cook the chicken and make the broth for the coating, bring the following ingredients to a boil, add the chicken breast and reduce heat to low, cover and simmer for 20-30 minutes or until chicken is cooked through and tender. Strain vegetables and reserve the broth.
2 c. water
1/4 onion (reserve other 3/4 for filling)
1 clove garlic
1 carrot, chopped
1 stalk celery, chopped
salt and pepper to taste
1-2 chicken breasts
Allow the chicken to cool, then shred it into tiny pieces. For the filling, combine oil and onion in a saute pan until onions are translucent. Add chopped tomato and cook for a few minutes. Mix in shredded chicken and cool. Stir in cream cheese.
1 Tbs. olive oil
3/4 onion, chopped
1 tomato, chopped
4-6 oz. cream cheese
For the dough, heat the oil in a sauce pan and beat broth and flour, salt and pepper over medium heat until combined and mixture pulls away from the bottom and sides of the pan. Allow the flour/broth mixture to cool. Then take 1-2 Tbs. sized balls and flatten out in your hands. Add 1-2 tsp. of the chicken mixture into the center of the dough and wrap around into a ball or teardrop shape (like a chicken leg).
2 c. chicken broth
2 Tbs. oil
dash of salt and pepper
2 c. flour
2 eggs + 1/4 c. milk
1/2-3/4 c. bread crumbs
For the breading, dip the chicken-filled dough balls into the egg mixture, then in bread crumbs that are seasoned with salt and pepper. Fry until golden brown.
Sesame Chicken
submitted by Linda Atwood
4 chicken breasts
1/2 cup cornstarch
oil
1 1/3 cups water
1/4 cup sugar
2 TBSP soy sauce
1/2 tsp. garlic powder
2 TBSP cornstarch
1 1/2 cups broccoli, cooked and cut in small pieces
Sesame seeds
Cut chicken into 1-inch cubes. Put 1/2 cup cornstarch in a plastic bag and toss chicken cubes in bag until well coated. Add enough oil into skillet to generously coat bottom. Fry chicken until medium brown. While chicken is frying, prepare sauce by mixing in saucepan water, sugar, soy sauce, garlic powder, and cornstarch. Stir mixture over medium heat until thickened and pour over chicken. Simmer three minutes. Add prepared broccoli; mix well. Stir in sesame seeds. Serve over rice.
