tell me more about romania?

Answer 1

Romanian Recipes
Beef stew (Tocana de carne de vaca)

2 lbs beef
4-5 onions
2 tablespoons lard
1 tablespoon tomato paste or 4-5 tomatoes
salt
pepper
Cut the meat in bite sized pieces, fry a little in lard, add the chopped onion, let it fry a little, add a little water and then let it boil covered at slow heat. Add water from time to time until the meat is tender. Add the tomato paste or peeled and seeded tomatoes (in small chunks), salt and pepper. Cover the pot and let boil at slow heat until the liquid evaporates almost entirely. Serve with polenta.


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Cottage cheese with dill (Urda cu marar)

1/2 lb cottage cheese
2 oz butter
1 tablespoon minced dill
salt
Mix the cheese with the butter and salt until it becomes a paste. Add the minced dill and mix well. Use this to fill sandwiches. You can also serve with green onions.


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Tomatoes stuffed with eggplant (Rosii umplute cu vinete)

1 big eggplant
2 onions
3 tablespoon oil
tomatoes
salt
pepper
parsley
Bake the eggplant, let it drain well, and chop with a wooden or glass chopper. Set in a bowl and mix with the oil poured little by little. Add finely chopped onion, salt and pepper. Choose small and firm tomatoes and remove the inside with all the seeds. Fill with the eggplant mixture, then place all stuffed tomatoes on a platter and decorate them with a sprig of parsley for each tomato. You can also use stuffing peppers instead of tomatoes.


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Mosaic bread (Piine mozaic)

5 oz butter
5 oz canned sardines
5 oz lean ham
4 oz Swiss cheese
10 olives
1/2 pickled pepper
1 small French baguette
1/2 cup milk
Grind the sardines, 1/3 of the ham and an egg-sized piece of crustless bread, soaked in milk and squeezed dry. Mix everything with the butter until creamy and homogeneous. Cut the rest of the ham, Swiss cheese, olives and pickled pepper in small cubes and mix with the prepared paste. Refrigerate. During this time, cut the heels of the baguette and take the soft bread inside out, leaving about half an inch of bread below the crust. Then fill with the refrigerated paste. Refrigerate. Cut with a very sharp knife in thin slices about half an inch thick. It is better when prepared one day in advance.


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Mushrooms on French toast (Ciuperci pe friganele)

2 lbs mushrooms
1 egg,
1 tablespoon minced dill
2 tablespoon butter
salt
For French toast:

1 small French baguette
1 cup milk
1 egg
salt
1/2 teaspoon sugar
Wash and chop the mushrooms. Melt some butter in a pan and then fry them with the dill and salt. When ready, take off the heat and add a beaten egg. Mix well. Prepare the French toast and place a thick layer of mushrooms on top of them, smoothing with a knife. Then bake the pancakes for 10 minutes. Serve hot.

All Romanian recipes from A Romanian Cookbook at http://members.aol.com/simonagscu/romancook.html

Answer 2

I heard Dracula spoke Romanian. He really only drinks blood.

Answer 3

I visited when I was younger had maggots in my meat. Okay that was during their very depressing ecnomic era. Other than that I enjoyed the food.

Answer 4

What about it?????