Here is one of my favourites topped with at least %5 fat sour cream. Don't ever use a low fat one. Real simple and great with a roast!

Lithuanian Kugel(is)

1/2 lb. salt pork or slab bacon, cut into small cubes
10 medium russet potatoes (my preference)
1/2 c. all purpose flour
3 eggs

Brown salt pork until crunchy. Drain the oil or not depending on your waist. Grate the potatoes on the smallest holes you have on your grater, you may not want to add all the potato water in the beginning, and add the salt pork. Mix in flour and eggs. Mixture should not be runny but still fairly loose.

Pour into lightly greased pan, I like the glass ones for the extra crispiness, Bake at 400 degrees for 1 hour or until nicely browned and crusty. Wait abit until you cut it though, 15 min. is OK.

Leftovers, if there are any, are great when you slice it in half, thickness wise, and refry it in the above salt pork or bacon grease.

OK, I know this is a 'tad' over the top as far as fat content is concerned but it's not everyday that I eat it. There are many variations on the theme as most(if not all) Eastern European cultures have something similar. Enjoy.

Hammer's homebrew Jamabalaya.

I know you guys are probably going to slaughter me over this one but here's a recipe I've adapted to taste from an old Cajun recipe book my brother bought about 15 years ago. I know, "What does a Limey know about good ol' southern cooking?" but here's my stab at it!

This recipe serves 2, but feel free to change the amounts to suit yourselves. All measurements are approximate, I don't use measures! I replaced the chilli powder used in the original with hot pepper sauce out of personal preference and I'm not too keen on bell peppers but you can add 1/2 chopped green one to these measures if you so wish. The ginger just adds a little bit of something different.

Takes about 25-30 minutes, roughly.

• 2 chicken breasts, skinned and boned.
  
• 4.5 oz of chorizo sausage
  
• 1-2 tablespoons of cooking oil
  
• 1 large onion, chopped
  
• 2 large cloves of garlic
  
• 2 teaspoon of paprika
  
• 2 teaspoons of grated ginger
  
• 1 cup of long grain white rice,
  
• 1 pint of chicken stock
  
• 1 tablespoon of hot pepper sauce
  
• salt & pepper to taste (seasoning)

Cut the chicken into 'bite size' peices and the chorizo into fairly small slices (or chunks, the choice is yours). Heat the oil in a large, heavy pan. Fry off the chicken with the paprika until golden brown. Remove the chicken from the oil and place the chorizo into the pan. Fry off for a few minutes until relatively crisp. Remove the chorizo from the pan. Add the onions, fry until translucent and then add the garlic, ginger and then the hot pepper sauce. Fry until the onion is just starting to brown then add the rice and stir until all are mixed. Add the stock, bring to the boil then reduce the heat to a fast simmer and cover loosely. Stir occasionally to prevent sticking. When about 2/3 of the liquid has gone, add the chicken and sausage back to the pan and recover.

Serve once all the liquid has been absorbed, season to taste.

Enjoy.

Shredded Pork Stir-Fry
Serves 3-4

Stir-Fry noodles are a favorite snack food or lunch dish for Chinese. I sometimes add vinegar or ketchup to individual servings. It may sound unconventional but its really good. Try it.

Ingredients

1/2 pound dried chinese noodles, thin spagetti, or linguine
1 teaspoon sesame seed oil
1/2 pound lean pork or beef, shredded ( about 1 cup )
2 tablespoons light soy sauce
2 teaspoons cornstarch
1 teaspoon dry sherry
1/2 teaspoon surgar
1 cup dried black mushrooms, softened in hot water for about 15 minutes
2 tablespoons canola, corn, or peanut oil ( again i use canola )
1 slice unpeeled gingerroot, 1 x 1/8-inch
2 cups shredded napa, chinese celery cabbage, or bok choy ( I use Bok Choy )
1/2 cup shredded carrots
1/2 cup thinly sliced scallions, white and green parts
1 teaspoon dark soy sauce

Directions

1. Cook the noodles in a large amount of boiling water until a little more tender than al dente. Drain, rinse in cold water, and toss with the sesame seed oil to keep from sticking togeather. Set Aside.

2. Place the pork in a bowl and add the light soy sauce, cornstarch, sherry, and surgar. Stir togeather well. Set Aside.

3. Drain the softened muchrooms, reserving 2 tablespoons of the soaking liquid. Strain the liquid through a fine sieve. Set Aside. Snip off the stems of the mushrooms with scissors and discard. Cut the caps into thin shreds. Set Aside.

4. Pour the oil into a wok or stri-fry pan and place it over high heat. add the gingerroot and stir around untill the oil is hot but not smoking; the gingerroot will sizzle. Stir up the pork again and add it to the pan. Stir for about 2 minutes, or until there is no pink left in the meat. Add the cabbage, carrots, mushrooms, and scallions. Stir for about 2 to 3 minutes, or until the vegitables are tender-crisp.

5. Add the reserved muchroom liquid and stir a few times to mix. Add the noodles and stir thoroughly until the noogles are heated through. Stir in the dark soy sauce until the noodles are evenly colored. Turn out into a large serving platter. Serve Immediately.

Helen Chen's Chinese Home cooking.

Patato and Parmesan Casserole
serves 7

Like other cheeses, Parmesan is relatively high in fat. Fortunately it has strong flavor, so a modest amount goes along way. This casserole has only one third cup, yet the flavor is suprisingly rich.



Ingredients

6 cups thinly sliced unpeeled red patatoes
1 small oniion, chopped
1 small garlic clove, minced
2 cups milk ( i use 1% )
1 tablespoon corstarch
1/8 teaspoon ground white pepper
1/8 teaspoon salt ( optional )
1/3 cup grated Parmesan cheese

Directions

Coat a 2-quart casserole with nonstick spray. Add the patatoes, onions and garlic; mix well. Set aside.
In a medium saucepan, whist together the milk, coenstarch, pepper, and salt. Bring to a simmer over a medium heat, stirring frequently. Reduce the heat to a medium-low and cook for 1 minute, or until the sauce has thickened.
Reduce the heat to low and gradually whisk in the parmesan, stirring vigorously to break up any lumps. Cook for 1 minute. Pour the sauce over the patato mixture and stir well.
Cover and bake at 350 degrees for 1 1/4 hours, or untill the patatoes are tender. ( For a crusty top, remove the cover during the last 20 minutes of baking. )
Remove from oven and allow to stand for 5 minutes before serving.


100% Pleasure

Chicken Chow Mein
Serves 4 to 6

In China, chow mein is made with soft noodles. For crispy chow mein noodles, add more oil than the recipe calls for and cook the noodles longer to dry them out. You can substitute shrimp or pork for the chicken



INGREDIENTS:
1 pound mung bean sprouts
2 boneless, skinless chicken breasts, 7 to 8 ounces each
Marinade:
1 tablespoon oyster sauce
1 teaspoon soy sauce
Salt and pepper, to taste
1 small piece (less than 1 teaspoon) cornstarch
Sauce:
1/4 cup water or low-sodium chicken broth
1 tablespoon oyster sauce
1 tablespoon soy sauce
Salt and pepper, to taste
1 tablespoon cornstarch dissolved in 4 tablespoons water
Other:
1/2 pound dry wonton noodles
2 medium ribs celery
1 pound bok choy or broccoli
1/2 pound fresh mushrooms
1 red bell pepper
1/2 red onion
1 green onion (scallion, spring onion)
Vegetable oil for frying and stir-frying, as needed
1/4 cup toasted sesame seeds


PREPARATION:
One or 2 hours before cooking, rinse the mung bean sprouts so that they have time to drain thoroughly.

Cut the chicken into thin strips. Add the marinade ingredients, adding the cornstarch last. Marinate the chicken for 20 to 25 minutes.

The following 3 steps can be completed while the chicken is marinating:

To prepare the sauce, whisk the water or chicken broth with the oyster sauce, soy sauce, salt, pepper and cornstarch and water mixture and set aside.

Soften the noodles by placing them in boiling salted water. Plunge into cold water to stop the cooking process and drain thoroughly.

Wash all the vegetables as needed. Cut the celery and the bok choy into 1/2-inch pieces on the diagonal. If substituting broccoli for bok choy, peel the stalks until no more strings come out, and slice thinly on the diagonal. Wipe the mushrooms clean with a damp cloth and slice. Cut the red bell pepper in half, remove the seeds and chut into chunks. Peel and chop the onion. Dice the green onion.

Heat a wok or frying pan over medium-high to high heat. Add 2 tablespoons oil. When the oil is hot, add the noodles. Fry in batches until golden. Remove the noodles from the pan.

Heat 2 tablespoons oil. Add the onion and the meat. Let the meat brown briefly, then stir-fry until the redness is gone and the meat is nearly cooked through. Remove the cooked meat and onion from the pan.

Cook the rest of the vegetables separately, except for the green onion, seasoning each with a bit of salt while stir-frying if desired. When cooking the bok choy or broccoli, add 1/4 cup of water and cover while cooking. Remove each of the vegetables from the pan when finished stir-frying. Add more oil as needed.

Give the sauce a quick restir. Add all the ingredients back into the wok, making a "well" in the middle if the wok for the sauce. Add the sauce, stirring quickly to thicken. Mix everything together. Stir in the green onions. Pour the cooked vegetable and sauce mixture on top of the noodles. Garnish the chow mein with the toasted sesame seeds. Serve hot.
Nutritional Breakdown based on 4 servings, Calories 434, 54 g Carbohydrates, 14 g Protein, 20 g Total Fat, 2 g Saturated Fat, 10 g Monounsaturated Fat, 5 g Polyunsaturated Fat, 5 mg Cholesterol, 7 g Fibre, 685 mg Sodium, 900 mg Potassium.


Chicken Chow Mein

sorry its been so long, i have been extremely busy with some problem sthat have com eup in my life.

FRIED MEXICAN ICE CREAM
4-5 servings.

Ingredients
1 pt. vanilla ice cream
1/2 c. crushed corn flakes or cookie crumbs
1 tsp. cinnamon
2 tsp. sugar
1 egg
Oil for deep frying
Honey
Whipped cream

Directions
Scoop out 4 or 5 balls of ice cream. Return to freezer. Mix crumbs, cinnamon and sugar. Roll frozen ice cream balls in half the crumb mixture and freeze again. Beat egg and dip coated balls in egg, then roll again in remaining crumbs. Freeze until ready to use (for thicker coating repeat dipping in egg and rolling in crumbs).
When ready to serve, heat oil to 350 degrees. Place a frozen ice cream ball in fryer basket or on a perforated spoon and lower into hot oil 1 minute. Immediately remove and place on dessert compote. Drizzle with honey and top with a dab of whipped cream. Continue to fry balls one at a time. Balls will be crunchy on the outside and just beginning to melt on the inside.

FRIED MEXICAN ICE CREAM

okay now that I have some more time to write these up, been busy getting my baby back from the retards at CPS, There should be s few more recipies comming ...

Enjoy!

Halibut With Cheese Sause

servers 4-6
Prep time: 10 minutes
Bake time: 20-25 minutes.

Ingredients
1 Cup evaporated milk
1/4 cup butter
3 -4 table spoons flour
1 teaspoon salt
1 1/2 cups cheddar cheese, grated
dash cayenne pepper
1 /14 teaspoon dry mustard
4-6 halibut fillets

Directions
Preheat oven to 350 degrees. Mix togeather Milk, butter, flour, and salt.
Stir in grated cheese ( if too thick, it can be thinned with water, broth, or white wine ), cayenne pepper and dry mustard. place halibut fillets in a buttered backing dish. Pour cheese sause over top and back, uncovered, for 20 - 25 minutes.

Khorkhog
Mutton cooked with host stones in a container.

Khorkhog is probably the most exciting mongolian dishes, and one of the most tasty ones. The meat of a sheep (sometimes less) is cooked together with vegetables in a closed container, with the help of heated stones. For a large Khorkhog, a metal milk container is normally used. For smaller amounts, other containers serve just as well, in our case two normal cooking bowls put on top of each other.

Ingredients
1/2 - 1 pound Sheep (Of course, only the meat of the sheep is used. Cut it into handy pieces together with the bones. Sometimes goat meat is also used. )
3 - 6 kg Vegetables Carrots, white cabbage, onions, potatos, etc. Everything washed and cut in large pieces.
10 - 20 pounds Stones (Smooth, round stones from a river, roughly fist sized. )
3-5 dl Water
Salt
Pepper
Caraway

Preparation
Heat the stones in the fire, until they are hot throughout. With a decent fire, that should take about an hour. The animal dung seen on the pictures as fuel has no influence on the final taste of the food. It is a ecologically very sustainable source of energy, which is used in most steppe or desert regions for this purpose
Warning, the stones are very hot, and can cause serious injuries!
Place hot stones, meat, and spiced vegetables into the cooking container in layers. In the end, add sufficient water, which will fill the container with steam (without pressure!) during the full cooking time.
Now close the container and put everything back on the stove. The heat of the stones and the stove together results in a uniform cooking process. When the container can be locked, care needs to be taken that the pressure inside doesn't get too high. If in doubt, rather don't lock it.
It takes some experience to determine the correct cooking time and the necessary head depending on the equipment used. Ideally the container should not be opened during cooking. Experts will observe the emanating sounds and smells to figure out when the Khorkhog is finished.
When it is done, take the container from the stove and open it. Fire and fat have given the stones a glossy black color. Let them cool down as far as necessary, and hand them around to your guests. The mongolians believe that the heat and fat have beneficial or even healing effects, when you hold and rub the stone in your hands for a while.
The meat is normally eaten with the fingers. Use a knife to make cuts down to the bone, so that you can grab the slices with your teeth. For the vegetables, a fork is usually more practical.

http://www.mongolfood.info/en/recipes/khorkhog.html