[c0ldfyr3]

GOLUMPKIES (STUFFED CABBAGE)

<img src="http://i8.photobucket.com/albums/a25/c0ldfyr3/Pronet%20Recipes/Gulumkies.jpg" border="0" align="right">

Ingredients:
3 1/2 - 4 lbs. ground beef
3 large heads green cabbage
1 - 1 1/2 lbs. long grain rice, cooked
7 onions fried to golden brown, diced
1 lb. bacon
48 oz. jar tomato sauce, water added
garlic or garlic powder to taste
salt and pepper to taste



Directions:
Fill a large pot with salted water and bring to a full boil. Cook cabbage, covered, at medium heat for 15-20 minutes.
Peel leaves away carefully and stack them.

Put sauce in pan, add approximately 1/2 jar water or more if needed and cook very slowly over low heat.

Add garlic to sauce and season to your taste with salt and pepper.

Combine ground beef, rice, onions, eggs, salt and pepper together.

In large roasting pan, cover the bottom with a few the cabbage leaves.

Fill each of the cabbage leaves that you have with the mixture of ground beef, rice, onions, etc. Roll up each leaf, turning in sides to make a packet that is like an egg roll. Lay each one open side of leaf facing down on the bottom.

Place a layer of cabbage leaves on top of each layer to separate the layers, then layer again with more cabbage rolls. Continue until all ingredients are used.

Cut bacon and layer on top of each layer.

Pour sauce on top, only filling up half of the pot since the golumpkies will add liquid.

Sprinkle salt, pepper and garlic on top and bake at 300-325F about 2 1/2 to 3 hours, basting every hour, adding more sauce if required.

Serves a Hungry Crowd!

http://www.cooks.com/rec/view/0,1626,15 ... 97,00.html

[augie]

Hehe, these last few ethnic items mentioned by us are are certainly not for the diet conscious but are darn tasty.

[c0ldfyr3]

During the 1970s, a smart unknown California chef, realizing that many Americans did not like the though of eating raw fish, created the now famous California Roll, made with crab, avocado, and cucumbers. Since then, American sushi chefs have created many variations with unique names such as Spider Roll, Philadelphia Roll, and Rainbow roll. Most people in Japan have never heard of the California Roll, though, and I would advise not trying to order one there.


Making sushi at home is easy to do. Ingredients and equipment can be found at Japanese and Asian foods stores as well as at most large food or grocery stores. I did a large amount of reading on how to make sushi rolls before attempting my first ones. Sushi making does requires a small amount of initial practice. Don't be afraid to try!

You can use the techniques for making the California Rolls to make other variations with different fillings as sushi rolls are extremely versatile and you can make endless varieties. Think of a sushi roll as a sandwich and it's sure to get your imagination rolling as to what to fill it with. Be creative!

Let's Make Sushi!

<img src="http://i8.photobucket.com/albums/a25/c0ldfyr3/Pronet%20Recipes/AmericanSushi2.jpg" border="0" align="right">


Equipment Needed:
Bamboo sushi-roll mat
Clean cutting board
Sushi knife or very sharp knife
A pack of roasted-seaweed (Nori)
Wood spoon or wood or plastic rice paddle for spreading rice Plastic wrap

Ingredients:
6 tablespoons rice vinegar
2 tablespoons sugar
2 teaspoons salt
3 cups uncooked Japanese short or medium grain rice
4 cups water
5 sheets or sushi nori (seaweed in big squares)*
1 large cucumber
2 to 3 avocados
Fresh lemon juice
Cooked snow crab meat or imitation crab sticks**
Wasabi (Japanese horseradish)
Soy Sauce
Pickled Ginger

* Sheets of thin seaweed which is pressed and dried. As a general rule of thumb

[augie]

Since winter is still dragging along, I thought this calorie dense comfort food would go well as it's easy to make and darn tasty for such a simple dish.

Kugelis (Lithuanian Potato Casserole)

1/2 lb bacon (rendered) or you can also use salted pork belly fat
1 lg. onion (minced)
8 potatoes (russets work the best and use the food processor not to grate your knuckles bur grating gives one the best texture)
4 eggs (you don't need eggs if you like it dense like I do)
Salt to taste
1/2 glass milk ( not needed either)
1/2 c. flour (you don't have to use flour either)
1/2 tsp. baking powder (see egg comment)

Brown onions in butter and cool. Grate potatoes, add eggs, milk and butter with onions, also salt. Add flour and mix well. Bake in 400 degree oven until brown (about 1 1/3 to 1 1/4 hours). I like the clear Pyrex dishes, more crust! Yummy! Enjoy with sour cream if so desired.

I found that %5 sour cream is great with this instead of %15 but just don't go below that to save calories. Just reduce the bacon. I did try the no fat and %1 but had to scrape it off and just pour butter over it. That stuff is vile! Enjoy!

EDIT: If there are leftovers, fry them up sliced thin lengthwise in some of that bacon fat you saved to make more crust.

[augie]

Chicken-Fried Steak for One

1 egg, beaten
1/4 cup (60 ml) milk
1 6-ounce (170 g) thin boneless beef steak, pounded to
tenderize
All-purpose flour for dredging
2 Tbs (30 ml) butter
2 Tbs (30 ml) vegetable oil
Salt and freshly ground pepper to taste

For the gravy:
1 Tbs (15 ml) all-purpose flour
1/2 cup (125 ml) milk
Salt and freshly ground pepper to taste

Beat the egg and milk together in a small bowl. Dip the steak into
the egg mixture and coat with flour on both sides. Heat the butter
and oil in a skillet over moderate heat and fry the steak until golden
brown on both sides, about 5 minutes per side. Season with salt
and pepper and serve immediately.

For the optional gravy, remove the steak from the skillet and set
aside. Stir the flour into the drippings in the pan and cook for
about 2 minutes. Stir in the milk, salt, and pepper and bring to a
boil, stirring constantly. Spoon the gravy over the steak and serve
immediately. Serves 1.

[augie]

Cuban Roast Pork Sandwiches

1 clove garlic
1 tsp (5 ml) ground cumin
1 tsp (5 ml) salt
1 tsp (5 ml) freshly ground black pepper
1 1/2 to 2 lb (700 to 900 g) pork tenderloin, trimmed of fat and membrane
4 thin slices Swiss cheese (or cheese of your choice)
8 slices sourdough bread
1 tsp (5 ml) olive oil
Pickled onions and peppers (see below)

Mash the garlic, salt, pepper, and cumin together to form a paste. Rub the paste on the pork tenderloin and place in a small roasting pan. Roast at 450F (230C) for 20 to 25 minutes, or until it reaches an internal temperature of 155F (70C). Remove from oven and let rest 10 to 15 minutes. Cut the pork into thin slices. Layer the pork, pickled onions and peppers, and cheese between slices of bread. Heat half the olive oil in a cast iron skillet over medium heat until the surface shimmers. Add two sandwiches and cover with foil. Weigh it down with a heavy skillet and one or two heavy cans, or a brick covered with aluminum foil. Cook until the sandwiches are brown on the bottom (3 to 5 minutes), remove the weights, turn the sandwiches over, and cook until brown on the other side. Repeat with the remaining oil and the other two sandwiches. Cut sandwiches in half and serve immediately. Makes 4 sandwiches.

I made this yesterday, ooh sooo goood! Careful with the pork to not overcook it as it will really dry out. Enjoy

[augie]

This isn't a recipe per se, just the way I like to do it. Get rid of the silk as that will burn, soak the unhusked corn for half an hour and grill it at medium until you can feel the kernels going soft or husk the suckers, oil the cobs and apply five-spice powder for an Asian twist. I never use salted butter, use the sweet butter instead and add kosher salt to taste to get that crunchy feel. Enjoy.

[augie]

Grilled Frozen Five-Spice Pork Tenderloin

OK, thaw the tenderloin for an hour (unless your area is hot then a half hour would do), rub it dry and apply toasted sesame or peanut oil, (don't burn the sesame oil) salt and pepper and 5 spice powder, about one TBSP per tenderloin, grill it on high until you get the grill marks and then wrap it up in tin foil. It will be done when using an instant read thermometer at 150, don't go past it much as this will make the tenderloin like shoe leather. Cut it thinly. Man, is that a moist meat for such a lean cut!

[jackslap]

1 pound of bacon cooked crisp
1,2 or as desired heads of broccoli, trim the buds close to the stems , breaking up the clusters, you may if you wish chop trim some of the tender stems as well, peel stocks and chop hearts up as well, this is not for the dieter( this is going into a large bowl sutible for salad)
chop large spanish onion(you can use regular onion for tangier result)
grate mozzorella and or chedder cheese( 1/2 pound of each or to taste)
crush bacon into bowl and mix all together.
Proportions are approximate, adjust to individual enjoyment.
3 cups miracle whip
1 cup vinager(white)
1 cup sugar
mix well , be cautious with the vinager, don't add all in at once , mix some and taste result until it pleases pallet, then add reasult to broccoli mixture and enjoy.

[augie]

Well this thread has been silent for far too long. Here's a good rib sticking Chili con Carne that even the novice can make. I have to admit that I grabbed this from Foodnetwork.ca and made this yesterday. It says that this recipe serves 12 but I doubt that as two of us finished off half of it and the rest will be leftovers to be served with rice. Cooking the spices with the onion is the most important thing I found.

* 1 lb. chuck steak, minced or best minced beef
* 2 medium onion
* 1 clove garlic
* olive oil
* 2 tsp chili powder
* 1 tsp ground cumin, heaping or 1 tsp crushed cumin, seeds, heaping
* 7 oz sun-dried tomato, in, olive oil
* 1 fresh red chili, seeded, and, finely, chopped
* 2 x 14 oz cans chopped tomato
* 2 x 14 oz tins red kidney beans, drained
* 1/2 stick cinnamon
* sea salt
* freshly ground black pepper


Directions:
Chili con Carne

1. If you are going to use the oven method then preheat the oven to 300 degrees F (150 degrees C).
2. Chop up the onions and garlic in the food processor and fry in some olive oil until softened. Add the chilli powder and cumin and a little seasoning.
3. Chop up the meat in the processor and add to the pan, cooking it until slightly browned.
4. Place the sun dried tomatoes and chillies in the processor with the oil and blend to form a paste. Add these to the beef with the tomatoes, cinnamon stick and a wineglass of water. Season a little more if need be.
5. Bring to the boil, cover with greaseproof paper and the lid, then either turn the heat down to simmer and cook for 1 1/2 hours or transfer the pan to the oven for about 1 1/2 hours.
6. Add the red kidney beans 30 minutes before the end of cooking time.