does anyone know of any weird foods that taste GREAT?

Question

like for example...strawberries with sour cream and brown sugar on them....believe me they are good

Answer 1

Sirniki (Russian Cheese Pancakes)
These Russian Fried Cheese Pancakes (Patties), prounounced SEER-ni-kee, are delicious served hot out of the pan – the outsides still crispy, the insides creamy… They are very easy, and the dough can be made ahead. Sirniki are usually served as a brunch or breakfast dish, or as a dessert, with sour cream or jam. Some like both!
1 lb farmer cheese
2 eggs
2 tablespoons sugar
1 teaspoon salt
1/2 cup flour, plus
extra flour, for dipping
2 tablespoons butter, approx
sour cream or jam, for serving
3-4 servings

1. In a food processor, pulse the farmer’s cheese until it is uniformly crumpled. Add the eggs, sugar, salt, and ½ cup of flour. Pulse or mix to combine. Refrigerate 1 hour, or even overnight. The dough will remain thick but sticky.
2. Put approximately 1/3 cup of flour into a bowl, and use this to prevent the dough from sticking to your hands. Using 2 teaspoons, drop 1½” balls of dough into the flour, roll them round, and flatten to about 3/8” thick. Place them on a plate in a single layer until all the patties are all formed.
3. Heat a frying pan with 1 T. butter, and fry the patties on each side until golden. You will need to add more butter as you go.
4. Serve hot with sour cream and/or jam. This recipe will make approximately 20 small patties.
5. NOTE: Farmer Cheese is usually found near the cream cheese; my store sells Friendship brand. These days, the packages are just under 1/2 pound (don't you hate this incremental downsizing?), and 2 packages will work fine.
6. About the Times, Prep time is mostly frying time, and Passive time is the chilling time.



Russian Potato and Mushroom Croquettes recipe -
Cuisine: Russian
• Ingredients
7 potatoes, peeled
5 c water
1 onion, peeled and chopped
400 g mushrooms
1 tsp oil
1 tbsp water
1 salt and pepper, to taste
1 c flour
1 tbsp oil


• Method
Boil potatoes in water till tender. Drain and mash potatoes. In a separate pan, saute onions and mushrooms in oil and water over medium-high heat for three minutes. In a large bowl, mix mashed potatoes, sauteed onions and mushrooms, seasonings and flour together in a large bowl. Form croquettes. Heat oil in a large frying pan and fry croquettes over medium-high heat for 8 minutes on each side or until light brown.
Serve with sour cream and chopped greens.



Pskovsky Hot Vinegret recipe -
• Ingredients
3 ea potatoes
2 ea carrots
1 ea turnip
5 tb canned peas
Sauce:
5 tb vegetable broth
oil
1 ts flour
1 ea onion
3 tb canned mushrooms
celery and salt to taste
*Note: If some of the units or abbreviations look unfamiliar to you, click here.

• Method
Wash vegetables, peel and cube. Then stew every vegetable (except peas) seprartely in a small amount of water. Combine and drain off vegetable broth.
Sauce:
Oil the pan, heat a little, add flour, stirring constantly. Then, very carefully, pour in the broth, so that there are no lumps. Add in finely cubed onion, celery, mushrooms and salt to taste. Cook on low heat for 15 minutes.


CABBAGE WITH TOMATOES~KAPUSTA Z POMIDORAMY recipe -
Cuisine: Ukrainian, Yield: Feeds 6 people, or 4 Ukrainian
• Ingredients
What you need: one small head green cabbage~one small onion, chopped~3 tablespoons plus 1 tablespoon butter~2 tablespoons water~one tablespoon white flour~one cupful cooked tomatoes, strained~2 tablespoons sour cream~salt and black pepper to taste
*Note: If some of the units or abbreviations look unfamiliar to you, click here.

• Method
What you do: Shred the cabbage. Cook the onion in 3 tablespoons of butter in a large pot or skillet until tender but not browned. Add the cabbage and the water and let cook uncovered for about ten minutes until the cabbage is tender but still slightly crisp. In a small saucepan, heat the remaining tablespoon of butter, blend in the flour and stir in the tomatoes. Cook over low heat, stirring constantly until the sauce thickens. Stir in the sour cream, adding salt and black pepper to taste. Combine the sauce with the cabbage and simmer for a few minutes to blend the flavours.



Meat and Cabbage Pie recipe -
Cuisine: Russian
• Ingredients
Filling:
1 head of cabbage (small to medium)
1 onion (medium)
4 large eggs (hard boiled)
1 lb (or 500g) ground beef
Salt
Other spices

Crust:
-If you live in countries where a ready pie crust is sold in supermarkets, get 2 9-inch round crusts (any brand will work);
-If you have to make the crust yourself, here are the ingredients for the dough:
2 1/2 cups of flour
1 teaspoon of sugar (regular or powedered)
1 teaspoon of salt
1 cup of solid vegetable shorteninng OR 1/2 cup of vegetable shortening and 8 tablespoons of unsalted butter OR 1 cup of unsalted butter
1/2 cup of ice cold water
*Note: If some of the units or abbreviations look unfamiliar to you, click here.

• Method
Filling:
Finely cut the cabbage and onion; heat up a large skillet with 2 tablespoons of oil; when it is hot add chopped onion; satee the onion until golden brown; then add cabbage and cook on medium heat for 15-20 minutes or until golden in color and soft in consistency. Simulatenously, in a separate skillet satee the ground beef; cook it for 5-10 minutes or until the meat is of consistent brown color and there is no redness. Boil the eggs. When everything is ready, mix the cabbage, meat, and chopped eggs together; add salt and/or other spices. Your filling is ready!

Crust:
If you are making your own dough:
In a large bowl thoroughly mix together flour, salt, and sugar. Then add shortening (broken in large chunks) or butter (cut into small pieces). Begin chopping the fat/butter with a pastry blender or 2 knives. When you are done, the mixture should be of coarse consistency; dry and powdery. Then drizzle over the mixture 1/3 cup + 1 tablespoon of ice cold water. Begin mixing the dough with a spatula until the mixture looks evenly moistened and begins to form small balls. Press down on the dough with the flat side spatula. If the balls of dough stick together, you have added enough water; if the do not, drizzle the dough with 1 to 2 tablespoons of ice cold water. Continue to mix the dough first with the spatula, then with your hands until it coheres. The dough should look rough, not smooth. Divide the dough in half; press each half into a round flat disk, wrap in plastic and refrigerate for at least 30 minutes before rolling. The dough can be frozen for up to 6 month in an airtight packaging (Thaw completely before rolling).

When your dough is ready to roll, roll out 2 9-inch (~22cm) rounds. Place one crust on the bottom of a 9-inch pie pan; press the dough over the bottom and into the corners of the pan. Transfer the filling into the pan; smoothen the top. Place the second crust on top and seal the sides. The dough should not hang over the sides of the pan too much, otherwise it will char; you can either cut the excess dough with a knife, or fold it inside the pan. Before baking, cut 4 ventilation holes on the top crust of your pie. Bake in an oven pre-heated to 350F (175C) for 20-30 minutes or untill golden. When done, let the pie sit out for 15-20 minutes. Serve warm. Great with milk. Enjoy!!!


Chrov plav (rice pilaf with dried fruit and nuts) recipe -
Cuisine: Caucasian
• Ingredients
1 cup of long-grain unconverted white rice
2 tablespoons of currants
4 medium prunes, pitted and cut lengthwise into narrow strips
4 tablespoons of butter
1/2 cup of dried apricots, cut into narrow strips
1/4 cup of finely chopped blanched almonds
1 tablespoon of honey

*Note: If some of the units or abbreviations look unfamiliar to you, click here.

• Method
1. Soak currants and prunes in a bowl of warm water for 15 minutes, then drain and pat them dry with paper towels.
2. Melt the butter in a 10- to 12-inch skillet over high heat and add the apricots, currants, prunes and almonds. Reduce the heat to low and cook uncovered for 3 to 5 minutes, or until the nuts are lightly colored. Stir in the honey and rice, cover with 2 cups of water and bring to a boil over high heat. Reduce the heat to low, cover the pan and simmer for 25 minutes, or until the liquid has been absorbed. Serve hot.

Answer 2

ya i know many
it all started with loaf of bread and cotto salami
I took a banana and smashed it and placed it on it
and then I took real mayo and lightly
spread it on both pieces of bread. I cannot stop eating this
I do it occasionally.

Then there is Watermelon with a lime cut in half and squeezed over it

I also squeeze lime into ketchup for my fries
I use balsamic vinegar on pizza I also use ranch on it with peppercorns

I am into Asian cooking a lot and I can tell u this
I took turkey and chopped it all up into many sections and then
lightly coated it in sesame seed oil
placed it in individual aluminum foil with about 5 to six pieces per wrap then added seasonings
I sprinkled lemon grass over and some chopped garlic
then added
The Cadillac of soy sauce which is the Master of all and it is natural. It is Braggs Amino Acids Natural Soy Sauce lightly

when people ask what it is they seem so puzzled & that is because they know nothing of the Art of unknown seasonings.
omgosh men attacked it severly. I was so stunned.And I must tell you that there is a seasoning called Oyster sauce I get from asian store
to drizzle over my turkey it is amber color and semi sweet & it enhances flavor.
I then place on grill
But what I really did for this unusual result
was build a stone fire pit in the back yard
and place stones all over the pit and placed the indivual servings
on the hot rocks it was cooked in no time
Serve this with Sticky rice learn how to cook it

I hate to say this but the men ate this as if they were starving dogs

Answer 3

Cold Beet soup.

Take a few cooked beets, Peel, and then slice them to the size of half a McDonalds French Fry. - get about two cups after processing.

Add a peeled and diced Cucumber.

Add 5-10 radishes sliced into quarter slized thickness.

Take a bunch of green onions - like you buy in the store, and chop the green part up into shavings.

Add two tablespoons of shredded fresh dill.

If you're a salt a holic, add a quarter teaspoon of salt - back it off if you don't enjoy salt licks.

Add a quarter teaspoon of vinigar, and then follow with a half gallon of buttermilk - The fresher the better.

Stir and place in the fridge for 5 hours.

Stir again and serve. It'll look like peptol Bismol with chunks.


Herring.

Buy the salted Herring - It comes in tubs. Rince and soak the salted herring over two days - meaning, every six hours swap the water, and get the salt out of the salted herring.

Next - clean the herring - get the gut sack out, and slice into 2 inch chunks.

Add a few onions - 2 fish to one onion ratio is what I follow. Add some pepper corns. 3 to 5 per fish.

Then make a brine of three cups water to every half cup of vinegar. Adjust taste accordingly since I love vinegar.

Make sure the fish and onions are covered and place in fridge. If you're an absolute wimp - add some sugar to taste.

Wimp.

Enjoy the raw salted pickled fish after two days of brine. I suggest french bread, and a chaser of cheese (blue cheese style) to follow.

sandwich
Rye bread. Smother one side with peanut butter. Smother the other slice with chocolate spread. Slice a banana and sandwhich it in between. Grill the whole thing

popcorn and sugarbabies...instant caramel corn

A Triscuit with cream cheese and hot pepper jelly, green olives on the side. Yum.

pineapple,cottage cheese,cheddar on a tortilla

I like to experiment !!!!! LOL

Answer 4

This is probably not what you were thinking when you asked the question, but the other day I invented a killer food item. I call it the Tago.

You take a Taco shell, place a hot dog in it first, then Taco meat, cheddar cheese, lettuce, tomato and of course Taco sauce and whalla, you've got a Tago. And they ROCK baby....well, at least when you're drinking beer.

Answer 5

A hot dog with both coney sauce and saurkraut. Add some mustard for a little more flavor.

Sounds strange but tastes great!

Answer 6

Marinate the wiped clean sparkling shrimp in vodka. Then dry with paper towel, saute shrimp in butter. even as the shrimp are marinating, boil water (upload salt) for pasta. even as waiting for water to boil, take 2 cups of pasta sauce in pan, upload 1/2 cup of sunshine cream (convinced cream). warmth and combine, mix, mix the sauce and cream. it really is going to look like it really isn't any longer going properly yet after a minute the sauce will develop into gentle and pink. cook dinner the pasta. Drain. placed on platter. position the cooked shrimp on suitable of the pasta. Pour the pink sauce over the shrimp and pasta. delicious previous perception. feels like an outstanding style of labor yet it truly isn't any longer. the total difficulty could take a lot less then one 1/2 hour. Bon Appetit.

Answer 7

hundred year old egg- Chinese delicacy, duck egg thats preserved, the white is translucide brown and yellow becomes gray and creamy - very tasty like cheese. Remove shell and rinse under cold water to get rid of fine shells stuck if any; cut into 4; place it onto a cube of soft fresh tofu; add a sprinkle of green scallion onions. Serve with soy sauce and or chinese vinegar with dash of sesame seed oil. Serve as entree - gd protein and looks elegant and delicious

Answer 8

French Fries dipped in Wendy's Chocolate Frozen treat thingy.

No joke.

or


Ice cream with Pepsi, Chips, Chocolate syrup, and sprinkles (I had aparty, and ended up mixing all those together-- GOOD STUFF)

Answer 9

Fried pumpkin blossoms . prepared much like fried green tomatoes. Pick early in the morn before sun shrivels them. remove center core. rinse and coat with flour . Float on hot shortening in a deep skillet . Turn over to brown both sides. drain on paper towels. Eat on bread with mayonnaise and sliced tomatoes. Tastes like a BLT only better!!

Answer 10

You mean odd food combinations.

I am a chef nd owner of a restaurant in Rehoboth beach Delaware. I am always searching for new blends and unique flavors.

Try watermelon salsa. watermelon white onoins avocado fresh basil and a hint of balsemic vinegar

Answer 11

Nick N Willy's Outback Pizza.

Trust me, delicious.