2. Left-overs can not be created or destroyed, only transformed from one meal to another.
3. Time dialates as dinner is approached
4. The oven door uncertainty principle: If the certainty of the done-ness of a dish in the oven goes up, the certainty of the temperature of the oven goes down.
Take a look through my most requested recipies. Some of these come from my Hungarian heritage, some from my husband's two years in Taiwan, some from family tradition, and some I just plain made up myself.
Disclaimer: Rebecca J. Carlson, her affiliates and associates, immediate family, ancestors, and progeny, shall not be held responsible for any damage to you, your kitchen, or your gastrointestinal system related to the use of these recipes.
Adapted from a traditional Hungarian dish 4 boneless, skinless chicken thighs or 2 boneless, skinless chicken breasts 1 onion, diced 2 Tbsp butter or margerine 1 head cabbage, chopped 2 cups rice 4 cups water 2 Tbsp lemon juice salt and pepper to taste
Cook the onion in the butter until glassy. Add the chicken and the water, boil until chicken is well cooked, about 30 minutes. Remove chicken and shred or chop. Add cabbage, rice, lemon, and seasonings to pot, return chicken, and cook over low heat until rice is tender about 20 minutes.
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A Russian dish 1 lb ground beef 1 onion, chopped 1 head cabbage, chopped 2 cups rice 1 can tomato paste 1 can diced tomatoes 4 cups water 1 tsp marjoram 1 tsp paprika salt and pepper to taste
Brown the ground beef. Add the onion and cabbage and cook until vegetables are glassy. Add tomato paste, diced tomatoes, water, rice, marjoram, paprika and salt and pepper. Bring to a boil. Cook over low heat until rice is tender, about 20 minutes.
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2 Tbsp margerine 1 onion, diced 1/4 cup flour 1 tsp salt 1 Tbsp paprika 1 can roast beef chunks in gravy 1 can diced tomatoes 1 can tomato paste 1 cup water 1 cup sour cream 1 pound of dry macaroni, prepared according to directions on box. Start boiling the water for the macaroni. In a big skillet, cook the onion in the margerine until tender. Stir in flour and salt. Add paprika, beef, tomatoes, tomato paste, and water. Bring to a boil, stirring constantly. When thickened, remove from heat and stir in sour cream. Serve over cooked macaroni.
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1 lb ground beef 1 small onion, chopped (optional) 1 can of corn 1 can of diced tomatoes 1 small can tomato paste water 12 ounces (most of a 1 lb package) uncooked pasta salt and pepper to taste 1 cup shredded cheese In a big pot with a lid, brown the ground beef. Add the onion and cook until tender. Add the can of corn, the can of tomatoes, and the can of tomato paste. Add two cans full of water. Stir in the pasta, salt, and pepper. Bring to a boil. Reduce temperature to low, cover and simmer, checking every ten minutes, adding more water as needed, until noodles are tender. Remove from heat. Sprinkle cheese on top, cover with lid until cheese is melted. Nice served with cornbread.
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Tofu and Peanut Sauce
Adapted from a Thai dish
1 14 ounce package of tofu 1/4 cup soy sauce 2 Tbsp. sesame seeds 1 Tbsp cooking oil 1 tsp ground ginger 1/2 small head of cabbage 2 carrots 1 bunch broccoli 4 green onions 1/2 cup peanut butter 2 cloves garlic, minced 1 Tbsp brown sugar 2 Tbsp lemon juice 1/4 tsp ground red pepper Heat the cooking oil and soy sauce in a large skillet. Cube the tofu and add it to the skillet with the sesame seeds and the ginger. Fry, stirring occasionally, until the tofu is well heated. Chop cabbage, carrots, and broccoli and fry with the tofu until vegetables are tender (Add other vegetables if you like. I find bean sprouts are nice in this dish but I usually forget to buy them). Mix remaining ingredients in a bowl, then add this sauce to the tofu in the skillet. Heat through. Serve over steamed rice.
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1 cup cooked, chopped chicken 1 12 ounce bottle of plums in syrup 2 Tbsp cooking oil 1/2 head cabbage, chopped 1 green onion, chopped 2 carrots, chopped 2 stalks celery, chopped 1 bunch broccoli, chopped 1 cup bean sprouts, rinsed 1 4 ounce can of sliced mushrooms 1 clove garlic, minced 1 teaspoon ground ginger dash red pepper 1/4 cup soy sauce 2 Tbsp corn starch 1 cup water Fry the vegetables in the cooking oil until crisp-tender. Drain plums, reserving syrup. In a seperate bowl, mix the soy sauce, corn starch, plum syrup, garlic, ginger, and red pepper. Add chicken, water, drained plums, and plum syrup mix to the vegetables. Bring to a boil, stirring gently. Serve over steamed rice.
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2 c orange juice 1/4 c soy sauce 4 pieces of chicken 1 1/4 cup rice dash of ginger 1 small orange, sliced (optional) Pour orange juice and soy sauce in a small, covered casserole dish. Add rice and ginger. Arrange chicken pieces on top. Garnish with orange slices if desired. Cover the casserole. Bake at 350 degrees for one hour, or until rice is tender.Back up to the recipe list.
Rou-bao (steamed stuffed rolls)
1/4 cup ketchup 1/4 cup soy sauce 1 tsp sugar 1 tsp ground ginger 1 lb. pork sausage 1 1/2 cups finely chopped vegetables such as: cabbage, carrots, celery, green onion, mushroom, broccoli, spinach, water chestnuts, or whatever you like. 1 Tablespoon active dry yeast 1 Tablespoon sugar 3 cups warm water 6 to 7 cups flour 1 teaspoon salt 32 small squares of wax paper Bamboo steamer Mix the first four ingredients and set aside. Cook the sausage and drain off the fat. Add the vegetables and continue to cook until the vegetables are tender. Add the ketchup mixture and bring to a boil. Set aside. Dissolve the yeast in the warm water with the sugar. Add three cups of flour and stir. Add the salt and additional flour until a soft dough is formed. Cover the dough and let it rise for about an hour. Punch down the dough. Break off pieces a little larger than a golf ball. Flatten a piece into a flat circle, pinching the edges narrower than the middle. Place a rounded tablespoon of the sausage mixture into the center of the circle. Bring the edges up over the filling and pinch and twist to seal. Place the bun on a piece of wax paper and repeat until all the dough and the filling is used up. Place buns two inches apart in a bamboo steamer. Let rise for about thirty minutes. Steam according to bamboo steamer directions for twelve minutes. Makes 32.Back up to the recipe list.
Dan Bing6 tortillas 6 eggs 1 shredded carrot 1 green onion, chopped fine soy sauce
Heat a large non-stick or well seasoned cast iron skillet. Crack one egg into a bowl. Add a pinch of shredded carrot and a pinch of chopped green onion and whisk all together with a fork. Pour the egg out onto the skillet, then place the tortilla on top. When the egg has solidified, turn the tortilla over and fold in thirds. Serve with soy sauce. Makes 6 servings.
Bing1/2 cup strawberry jam 1/2 cup crushed pineapple 1 can sweetened, condensed milk 6-8 of your favorite fresh fruits, cut in bite sized pieces shaved ice
Mix strawberry jam and pineapple together and set aside. Put cut fruit in the bottom of each serving bowl. Cover with shaved ice. Drizzle strawberry jam mix and sweetened condensed milk over the top. Serve immediately.Back up to the recipe list.
Palascintas2 1/2 cups water 2/3 cup powdered milk (or 2 1/2 cups of milk instead of water and powdered milk) 2 eggs 2 cups flour 1/2 teaspoon salt
Heat a large, flat skillet or crepe pan to medium high. Put all ingredients in a blender and blend briefly until smooth. Put a small amount of margerine on the pan. Pour a little batter on the pan and tip the pan in a gentle, circular motion until the pan is covered with a thin layer of batter. If large bubbles make holes in the palascinta, the pan is too hot. As soon as the palascinta looks dry on top, immediately turn it over. Sides should be very slightly browned. Remove palascinta to a plate. Add a little margerine to the pan before pouring each one. Makes about 1 dozen.We like to eat palascintas for breakfast at least once a week, though I have read that they never eat them for breakfast in Hungary. We often make a filling of chopped ham and sour cream which sometimes contains sauteed cabbage and onion as well. The most popular way to eat them, though, is spread with jam and rolled up.
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St. Patrick's Day Dinner1 Tablespoon of butter or margerine 1 onion, diced 1 small cabbage, chopped 1 cup diced ham 3 large potatoes, diced 1 cup water 1 teaspoon salt pepper to taste Melt the margerine or butter in a large pot. Add the onion and cabbage and cook until glassy. Add the potatoes, ham, water, salt, and pepper and cook until potatoes are tender, about thirty minutes. Serve with Irish soda bread.Back up to the recipe list.
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