I am hungry. who has a great recipe for me?

Question

doesnt matter how complicated.

would like some ethnic ideas too

thanks

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

This is by far my favorite recipe - I love it because I can make it for a quick meal after a late night, after a workout, or I can turn it into a dinner:

Here's the individual recipe, you can always just double it or whatever for more:

Pan-Seared Chicken:

1 (3-4oz.) boneless chicken breast

Marinade:
1/4 cup plum sauce
1 tbsp. soy sauce
3 cloves garlic, sliced
1 small chunk ginger, peeled
2-3 dashes red-pepper flakes
1 tbsp. rice vinegar
1 tsp. sesame oil
1/4 cup coconut milk
Dash lime juice
Pinch of basil
salt and pepper to taste

to make:
1.cut chicken in half lengthwise, then cut into bite-size pieces
2. Combine marinade ingredients in a large bowl. Add Chicken
3. Cover with plastic wrap; refrigerate for at least an hour.
4. When you're ready to eat, remove chicken from marinade; cook on an indoor grill, or skillet. Brown evenly (about 6-8 minutes).
5. Top with sesame seeds


I usually eat the chicken as is, but sometimes I also make this spicy peanut dip:

In a saucepan, combine:
1 cup plum jam
1 tbsp. vinegar
1/2 tbsp. brown sugar
1/2 tbsp. onion flakes
1/2 tsp. red-pepper flakes
1 clove minced garlic
1/4 tsp. ground ginger
3 tbsp. coconut milk
1 tbsp. peanut butter
1tbsp. water

cook over medium-low heat until mixture is blended and starts to steam.


Also great with this, make a smoothie made with frozen cheeries, a banana, OJ and a big scoop of ice.

Answer 3

Low Carb Southern Fried Chicken

Answer 4

Too hot to be complicated - try this easy dish made for the grill. Take a piece of foil & spray with pam or a drizzle of olive oil. Place a nice piece of salmon skin side down & cook over medium coals for about 10 - 15 minutes ( just until fish starts to flake) Serve with fresh grilled corn on the cob & a nice summer salad. Top it off with homemade garlic bread & enjoy

Answer 5

Thai Cashew Chicken
Serves 4-6

If you're going to serve with rice be sure you get that going before you start the rest.


1 lb boneless chicken breast portions
1 red bell pepper
2 garlic cloves
4 dried red chillies
1/2 tbsp vegetable oil
1/2 tbsp oyster sauce
1l tbsp soy sauce
pinch of granulated sugar
1 bunch spring onions (scallions), cut into 2in lengths
1 & 12 cups cashews, roasted
Cilantro leaves, to garnish


Cut the chicken into bite size pieces and set aside.

Halve the red pepper, scrape out the seeds and membranes and discard, then cut the flesh into 3/4 in dice. Peel and thinly slice the garlic and chop the dried red chillies.

Preheat a wok and then heat the oil. (Drizzle a ring of oil around the inner rim of the wok, so that it drops down to coat the entire inner surface.) Make sure the coating is even by swirling the wok.

Add the garlic and dried chillies to the wok and stir-fry over a medium heat until golden. Don’t burn the garlic or it will taste bitter.

Add the chicken to the wok and stir-fry until it is cooked through, 3 to 5 minutes, then add the red pepper. If the mixture is too dry, add a little water. Stir in the oyster sauce, soy sauce and sugar. Add the spring onions and cashew nuts. Stir-fry for 1 or 2 minutes and this exciting Thai favorite is ready to serve.


Spicy Beef with Shrimp & Bok Choy
Serves 4

Try to use Choice graded beef, not Select, in recipes like this. Even if you only spend 20 minutes making an exciting dish it shouldn't suffer from "tough" meat.


1/4 cup seasoned rice wine (or dry sherry)
1 & 1/2 Tbsp oyster-flavored sauce 2 tsp cornstarch
4 tsp canola oil
3/4 lb sirloin steak, trimmed of fat, cut in half lengthwise and thinly sliced
1/2 teaspoon crushed red pepper
10 raw medium shrimp, peeled and chopped (why spend more $ for big shrimp when you're chopping them up)
1 lb bok choy, preferably baby bok choy, trimmed and sliced into 1-inch pieces

Whisk rice wine, oyster sauce and cornstarch in a small bowl until the cornstarch is dissolved. Heat 2 tsp oil in a large nonstick skillet or wok over medium-high heat. Add beef and crushed red pepper; cook, stirring, until the beef begins to brown, 1 to 2 minutes.

Add shrimp and continue to cook, stirring, until the shrimp is opaque and pink, 1 to 2 minutes. Transfer the beef, shrimp and any juices to a plate.

Heat the remaining 2 tsp oil over medium-high heat in the same pan. Add bok choy and cook, stirring, until it begins to wilt, 2 to 4 minutes. Stir in the cornstarch mixture. Return the beef-shrimp mixture to the pan and cook, stirring, until heated through and the sauce has thickened slightly, about 1 minute.

Add up the minutes and take a bow.

Answer 6

ITALIAN BEANS PARMESAN

½ cup chopped onion
½ cup chopped green pepper
1 Tbsp. butter or margarine
1 (16 oz.) can whole new potatoes, drained and sliced
1 (14 1/2 oz.) can stewed tomatoes
1 (16 oz.) can cut green Italian beans, drained
¼ cup Parmesan cheese

In skillet, saute onion and pepper in butter until soft. Add potatoes; saute 2 minutes. Add tomatoes, cook over high heat until slightly thickened. Add beans, heat through. Sprinkle with cheese. Makes 6 servings.
--------------------------

Very easy and quick!!!

Answer 7

Microni castlerol