does anyone has unknown recipe?

Answer 1

...............shh......................

Answer 2

Churches, schools, and other groups put out recipe books for decades! They're usually paperback and full of donated recipes from their group. Well worth scanning them to find good recipes or at least good ideas. Goodwill stores always have them. Ebay has hundreds....

Answer 3

HOT CHOCLATE DRINK
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1 cup baking cocoa
2 cups sugar
5 ½ cups dry milk
1 cup non ~ dairy creamer
1 ½ tsp. salt
In a large bowl stir together the cocoa, sugar, powdered milk, non-dairy creamer and salt. Store in air tight containers or glass jars.
To use: Add 3 to 4 tablespoons of mix to 1 cup of hot water. Top with marshmallows or whipped topping with a dash of chocolate sprinkles and cinnamon.
30 servings
Variations;
Coffee mocha ~ Add 1 cup of instant coffee granules to the mix.
Peppermint ~ Add ½ cup crushed candy cane to the mix.

Answer 4

If it is unknown then nobody would have it.

Answer 5

I has but isn't un not-telling.

Answer 6

What you don't know won't hurt you.

Answer 7

yes, but u cant have it

Answer 8

_____________go 2 hell___________________________

two red hot chilley peppers
one blablabla then eat it

Answer 9

KFC Original Fried Chicken

1 frying chicken, cut into frying pieces
1 1/2 cups flour
1 Pkg. (dry) Good Seasons Italian Dressing (THE 11 herbs and spices!)
1 Envelope Lipton (or other brand) Tomato cup of Soup
2 eggs, well beaten
2/3 cup milk
Vegetable oil to cover bottom of your skillet; about 1/2 inch deep.

Combine eggs and milk. Set aside.
Combine flour with the Italian dressing and soup mix.
Dip chicken pieces in milk-egg mixture and roll them in the
flour-seasoning mixture. Repeat procedure.
Fry pieces over medium heat for 25 to 30 minutes, turning often.
Remove from fire. Drain and serve.
******************************...

General Tso's Chicken

3/4 lb Boneless chicken breast
2 tsp Dark soy sauce
2 tsp Rice wine or dry sherry
1 tsp Finely chopped ginger root
1 tsp Cornstarch
1 tsp Sesame oil
1/3 cup Oil, preferably peanut
2 Dried red chiles
cut in half lengthwise
1 Tbsp Chopped fresh orange peel OR
2 tsp - dried citrus peel
-(soaked and coarsely chopped)
1/2 tsp Roasted Sichuan peppercorns
* (finely ground), optional
2 tsp Dark soy sauce
1/4 tsp Salt
1 tsp Sugar
1/2 tsp Sesame oil

CUT CHICKEN INTO THIN SLICES 2 inches long, cutting against the grain. Put
it into a bowl together with the soy sauce, rice wine or sherry, ginger,
cornstarch and 1 teaspoon sesame oil. Mix well, and then let the mixture
marinate for about 20 minutes. Heat the oil in a wok or large skillet until
it is very hot. Remove the chicken from the marinade with a slotted spoon.
Add it to the pan and stir-fry it for 2 minutes until it browns. Remove it
and leave to drain in a colander or sieve. Pour off most of the oil,
leaving about 2 teaspoons. Reheat the pan over a high heat and then add the
dried chiles. Stir-fry them for 10 seconds, and then return the chicken to
the pan. Add the rest of the ingredients and stir-fry for 4 minutes, mixing
well. Serve the dish at once.

Add toasted sesame seeds to make sesame chicken.
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Panda Express Orange Chicken

2 lbs boneless chicken pieces, skinned
1 egg
1 1/2 tsp salt
white pepper
oil (for frying)
1/2 cup plus 1 Tbsp cornstarch
1/4 cup flour
1 Tbsp minced ginger root
1 tsp minced garlic
dash crushed hot red chiles
1/4 cup chopped green onions
1 Tbsp rice wine
1/4 cup water
1/2 to 1 tsp sesame oil

ORANGE SAUCE FOR STIR FRY:
2 tsp Minced zest and
1/4 cup Juice from
1 large Orange
1/2 tsp Sugar
2 Tbsp Chicken stock
1 Tbsp Light soy sauce

Combine all ingredients in small bowl and set aside.
Cut chicken pieces in 2" squares and place in large bowl. Stir in egg,
salt, pepper, and 1 Tbsp oil and mix well. Stir cornstarch and flour
together. Add chicken pieces, stirring to coat.
Heat oil for deep-frying in wok or deep-fryer to 375. Add chicken pieces,
a small batch at time, and fry 3 to 4 minutes or until golden and crisp.
(Do not overcook or chicken will be tough.) Remove chicken from oil with
slotted spoon and drain on paper towels. Set aside.
Clean wok and heat 15 seconds over high heat. Add 1 Tbsp oil. Add ginger
and garlic and stir-fry until fragrant. Add and stir-fry crushed chiles
and green onions. Add rice wine and stir 3 seconds. Add Orange Sauce
and bring to boil. Add cooked chicken, stirring until well mixed.
Stir water into remaining 1 Tbsp cornstarch until smooth.
Add to chicken and heat until sauce is thick. Stir in 1 tsp sesame oil.

Serve at once.
Makes 6 servings.
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Planet Hollywood Cap'n Crunch Chicken

2 cups Cap'n Crunch cereal
1 1/2 cups Corn flakes
1 egg
1 cup milk
1 cup all-purpose flour
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon black pepper
2 pounds chicken breast -- cut in 1oz. tenders
vegetable oil -- for frying

Coarsely grind or crush the Cap'n Crunch and Cornflakes. Set aside. Beat the egg with the milk. Set aside. Stir together the flour, onion and garlic powders and black pepper. Set aside. Dip the chicken pieces into the seasoned flour. Move around to coat well, then shake off excess flour. Dip into the egg wash, coating well, then dip into the Cap'n Crunch/Cornflakes mixture, coating well. Heat oil in a large heavy skillet to 325°F. Drop coated chicken tenders carefully into the hot oil and cook until golden brown and fully cooked: 3 to 5 minutes depending on the size of the tenders. Drain and serve immediately with Creole mustard sauce. Makes 8 servings.

Creole Mustard Sauce

1 cup mayonnaise
1/4 cup Creole style mustard (Dijon is fine too)
1 tablespoon yellow mustard
1 tablespoon horseradish
1/2 teaspoon cider vinegar
1 dash Worcestershire sauce
1 teaspoon red wine vinegar
1 teaspoon water
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
1 tablespoon green onions -- sliced in 1/4" pieces
1 tablespoon crushed garlic packed in oil
1 teaspoon chopped green bell pepper -- (fine)
1 teaspoon finely chopped celery
1 teaspoon finely chopped onion

Mix all ingredients together thoroughly. Make about 1 1/2 cups.
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Steak & Ale Hawaiian Chicken

4-6 Chicken Breasts

Marinade:
1/4 cup soy sauce
1/2 cup + 2 Tbsp dry sherry
1 1/2 cup unsweetened pineapple juice
1/4 cup red wine vinegar
1/4 cup + 2 Tbsp sugar
1/2 tsp. garlic powder

Combine all ingredients and marinate chicken overnight.
Remove and grill, saute or bake. Baste with marinade ONLY during the
first several minutes of cooking. Top each breast with a slice of
Muenster or provolone cheese and broil just until cheese starts to melt.
******************************...

Hooter's Buffalo Chicken Wings

vegetable oil -- for frying
1/4 cup butter
1/4 cup Crystal Louisiana Hot Sauce
dash ground pepper
dash garlic powder
1/2 cup all-purpose flour
1/4 tsp paprika
1/4 tsp cayenne pepper
1/4 tsp salt
10 chicken wing pieces

ON THE SIDE: bleu cheese dressing and celery sticks
Heat oil in a deep fryer to 375. You want just enough oil to cover the
wings entirely -- an inch or so deep at least.
Combine the butter, hot sauce, ground pepper, and garlic powder in a
small saucepan over low heat. Heat until the butter is melted and
the ingredients are well-blended.
Combine the flour, paprika, cayenne powder, and salt in a small bowl.
If the wings are frozen, be sure to defrost and dry them. Put the wings
in a large bowl and sprinkle the flour mixture over them, coating each
wing evenly. Put the wings in the refrigerator 60-90 minutes.
This will help the breading to stick to the wings when fried.
Put all the wings in the hot oil and fry 10 to 15 minutes or until
some parts of the wings begin to turn dark brown. Remove from the oil
to a paper towel to drain. Don't let them sit too long, because you
want to serve them hot. Quickly put the wings in a large bowl. Add the hot
sauce and stir, coating all of the wings evenly.
Serve with bleu cheese dressing and celery sticks on the side.
******************************...

MAGDALINAS VALENTINE CHICKEN

4 boneless skinless chicken breast
2 cans Campbell's condensed golden cream of mushroom soup
1/4 chopped yellow onion
milk (1) one soup can's amount

flour seasoned with garlic powder, season salt, pepper, and (dill weed) optional.

Season and flour 4 chicken breasts and fry in skillet with vegetable oil till done.

Drain and remove excess grease from skillet.

Combine chopped onion, milk, Campbell's condensed golden cream of mushroom soup, 2 tbsp of seasoned flour in skillet with cooked chicken breasts.

Simmer on medium heat till onions are soft.
******************************...
Orange chicken

INGREDIENTS:
4 medium skinless, boneless chicken breasts
1 1/2 tsp cornstarch
1/2 tsp finely shredded orange peel
1/8 tsp salt
1/2 cup orange juice
2 small oranges, peeled, skinned and chopped
PREPARATION:
Rinse and dry chicken breasts. Spray a large nonstick skillet with cooking spray. Cook chicken on medium/high until no longer pink - about 10-12 minutes, turning once.
In a small saucepan, combine cornstarch, orange peel and salt. Gradually stir the 1/2 cup orange juice into the cornstarch mixture. Cook until the sauce thickens, stirring constantly. Cook and stir for a further two minutes. Add the orange pieces and heat through.

To serve, place chicken on plates. Spoon sauce over chicken.

Servings: 4
******************************...

Planet Hollywood Cap'n Crunch Chicken

Chicken Crunch:
2 cup Cap'n Crunch cereal
6 eggs
2 cup corn flakes
1 cup milk
2 1/2 cup all-purpose flour
25 to 30 chicken tenders
3 Tbsp granulated onion
Vegetable oil for deep frying
3 Tbsp granulated garlic
Creole mustard sauce, recipe follows
1 Tbsp pepper

In food processor, grind cereals until crumbly but some
1/8-inch chunks are still visible. Spread in a shallow pan.

In a bowl, combine flour, onion, garlic and pepper.
In a separate bowl, combine the eggs and milk.
Dredge chicken in seasoned flour. Dip in egg mixture,
coating evenly. Dredge in cereal mixture,
coating well. Arrange on wax paper.
Preheat oil in deep fryer to 325 degrees.
Deep fry chicken in batches for 3 1/2 minutes or until
golden brown. Drain.
Makes 4 servings.

Creole Mustard Sauce
1/4 cup sliced green onions
2 Tbsp horseradish
2 Tbsp chopped garlic
1 Tbsp red wine vinegar
2 Tbsp chopped onion
1 Tbsp water
2 Tbsp chopped celery
2 tsp. cider vinegar
2 Tbsp chopped green pepper
1 tsp. Worcestershire sauce
1 cup mayonnaise
1 tsp. Tabasco sauce
1/4 cup hot mustard
Salt and cayenne pepper to taste
2 Tbsp yellow mustard

Combine all ingredients and mix well.
Serve on the side with chicken. Makes about 2 cups.
******************************...

Popeye's Fried Chicken

3 cup Self-rising flour
1 cup Cornstarch
3 Tbsp Seasoned salt
2 Tbsp Paprika
1 tsp Baking soda
1 pkg Italian Salad Dressing Mix Powder
1 pkg Onion Soup Mix -- (1 1/2 Ounces)
1 pkg Spaghetti sauce mix -- (1/2 Ounce)
3 Tbsp Sugar
3 cup Corn flakes -- crushed
2 Eggs -- well beaten
1/4 cup Cold water
4 lb Chicken -- cut up

Combine first 9 ingredients in large bowl. Put the corn flakes into
another bowl. Put eggs and water in a 3rd bowl. Put enough corn oil
into a heavy roomy skillet to fill it 1" deep. Get it HOT! Grease a
9x12x2 baking pan. Set it aside. Preheat oven to 350~. Dip chicken
pieces 1 piece at a time as follows: 1-Into dry coating mix. 2-Into
egg and water mix. 3-Into corn flakes. 4-Briskly but briefly back
into dry mix. 5-Drop into hot oil, skin-side-down and brown 3 to 4
minutes on medium high. Turn and brown other side of each piece.
Don't crowd pieces during frying. Place in prepared pan in single
layer, skin-side-up. Seal in foil, on 3 sides only, leaving 1 side
loose for steam to escape. Bake at 350~ for 35-40 minutes removing
foil then to test tenderness of chicken. Allow to bake uncovered 5
minutes longer to crisp the coating. Serves 4. Leftovers refrigerate
well up to 4 days. Do not freeze these leftovers. Leftover coating
mix (1st 9 ingredients) can be stored at room temp in covered
container up to 2 months.
******************************...

Spicy Grilled Chicken Breasts Recipe
4 skinless boneless chicken breast halves
1/2 cup orange juice
1/4 cup vegetable oil
2 tbsp. soy sauce
2 tbsp. honey
2 cloves garlic -- minced
juice of 1/2 lime
1 tsp. chipotle sauce or more
Mexican seasoning mix

Make some slits in the chicken breasts, wash them, dry them and
then cut off any excess fat or gristle.

In a large bowl, combine orange juice, oil, soy sauce, honey, garlic,
lime juice and chipotle sauce. Add chicken, cover and refrigerate
several hours or overnight, turning chicken once or twice to distribute
marinate.

Light a charcoal fire, heat a large cast-iron grill pan or Preheat electric grill.
When hot, drain chicken and dust both sides with Mexican seasoning mix.
Grill, or blacken in pan with just a film of oil, turning once until chicken is
browned outside and white throughout but still juicy, about 7 minutes.
******************************...

Marie Callender's Chicken Pot Pie

CRUST:
1 1/2 C all-purpose flour
3/4 tsp salt
2 egg yolks
3 TBL ice water
2/3 C cold butter

FILLING:
1 C sliced carrots (3 carrots)
1 C sliced celery (1 stalk)
2 C frozen peas
1 C chopped white onion
4 boneless, skinless breasts (or more if you like a lot of chicken!)
4 TBL butter
5 TBL all-purpose flour
2 1/2 C chicken broth
2/3 C milk
1/2 tsp salt
Dash of pepper
1 egg, beaten

Prepare the crust by sifting together the flour salt in a medium bowl. Make a depression in the center of the flour with your hand. Put the yolks and ice water into the depression. Slice the butter into tablespoon size portions and add it into the flour depression as well. Using a fork, but the wet ingredients into the dry ingredients. When all of the flour is moistened, use your hands to finish combining the ingredients. This will ensure that the chunks of butter are well blended into the dough. Roll the dough into a ball, cover it with plastic wrap and put it into the refrigerator for 1 to 2 hours. This will make the dough much easier to work with!

When the dough has chilled, preheat the oven to 425 degrees, and start on the filling by steaming the vegetables. Steam the carrots and celery for 5 minutes in a steamer or a saucepan with a small amount of water in the bottom. Add the frozen peas and onions and continue to steam for an additional 10 to 12 minutes or until the carrots are tender. Prepare the chicken by poaching the breasts in lightly salted boiling water for 8 to 10 minutes.

In a separate large saucepan, melt the butter over medium heat, remove from the heat, then add the flour and whisk together until smooth. Add the chicken broth and milk and continue stirring over high heat until the mixture comes to a boil. Cook for an additional minute or two until thick, then reduce the heat to low.

Cut the poached chicken into large bite sized chunks and add them to the sauce. Add the salt and a dash of pepper. Add the steamed vegetables to the sauce and simmer the mixture over medium/low heat for 4 to 5 minutes. As the filling simmers, roll out the dough on a floured surface. Use one of the casserole dishes you plan to bake the pies in as a guide for cutting the dough. The filling will fit four 16-ounce casserole dishes perfectly, but you can use just about any comparable size, as long as they are oven safe.
Invert one of the dishes onto the dough and use a knife to cut around the rim. Make the cut about a half-inch larger all the way around to give the dough a "lip", which you will fold over when you cover the pie. Make four. Spoon the chicken and vegetable filling into each casserole dish adn carefully cover each dish with the cut dough. Fold the edge of the dough over the edge of each dish and press firmly so that the dough sticks to the outer rim. Brush some beaten egg on the dough on each pie. Bake the pies on a cookie sheet for 30 to 45 minutes or until the top crust is light brown.

ENJOY!!!

Answer 10

i do, but please don't tell

Answer 11

KHINKALI
Ingredients:

Pork-100 gr.
Onions-3
Flour-500 gr.
Salt and pepper to taste
Cut the meat into pieces and mince with onions in a bowl. Season the minced meat with pepper and salt, adding 1/2 glass of warm water and mix thoroughly. Sift the wheat flour, heap it up and make a dip in the middle of the heap. Pour a glass of water into it , add some salt and knead the dough. Roll out the dough to a thin layer and cut out round pieces using a glass or a cup for a cutter. Put a spoon full of the meat mixture in the centre of the dough circle. Gather the edges together into a bunch and twist the top. Press on them slight to create a form similar to a bulb. Drop khinkali into boiling salt water. They tend to drop to the bottom and then rise to the top of the water. Stir occasionally to prevent from sticking. Allow to boil for a few minutes. Serve hot.


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BAZHE
Ingredients:

1 chicken
2 ups of walnut
5 or 6 cloves of garlic
Saffron and salt to taste
Bazhe is a common dish of Western Georgia. Boil or fry a chicken. Cut it into pieces. Grind the walnuts. Take the garlic and pound it together with the salt. Sprinkle the ground walnut with saffron. Add the garlic and squeeze the mass so that the excess oil comes out. Then dilute the mixture with chilled broth. The sauce should have a thick consistence. Finally put the chicken pieces with the sauce and serve.


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SATSIVI
(Turkey or Chicken in Walnut Sauce)
Ingredients:

1 turkey ( or chicken)
Walnuts -600 gr.
Onions- 5
Fenugreek-3 teaspoons
Garlic- 6 or 7 cloves
Saffron -1/2 teaspoon
Cinnamon-1/2 teaspoon
Vinegar,red pepper and salt to taste
Cut up a drawn and thoroughly washed turkey into medium-sliced pieces and put them in a saucepan. Cover it with water and boil. Remove the scum in the process of boiling . Remove the fat from the broth and stew finely chopped onions in it. Mince walnuts through a meat grinder 2 or 3 times. Ground garlic, fenugreek, coriander, red pepper, saffron and cinnamon; dilute with vinegar. Leave 2/3 of the broth in the pan, put the prepared mass and the stewed onions into the pan. Remove it from the stove in a bout 10 minutes.


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CHANAKHI
Ingredients:

Mutton/lamb-800 gr.
Tomatoes-2 or 3
Eggplant-6
Onions-200 gr.
Parsley
Basil-1/2 bunch (fresh, if possible)
Garlic -1 clove
Potatoes 1 or 2
Salt to taste
Chanaki is made in a clay pot ( it is desirable to prepare each serving separately in small pots). Put a layer of finely cut pieces of meat at the bottom of the pot. Then place a layer of eggplant, stuffed with slightly salted fat tail, garlic and finely chopped onions, parsley and basilic. Put on top 2 or 3 pieces of peeled tomatoes and 2 potatoes cut in half lengthwise. Sprinkle that with salt and put into the oven. Bake first with the pot cover closed and then remove the cover. Chanakhi will be ready in about 1 -1/2 hours.


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RED BEANS PKHALI
Ingredients:

Red beans- 500 gr.
Walnuts- 1 cup
Garlic- 4 cloves
Coriander and celery- 3 shoots
Savory-3 shoots
Fenugreek-1/3 teaspoon
Pomegranate-1
Sort and wash beans under running water. Put them into a saucepan and boil on a medium flame. And some water several times to prevent the beans from burning. When the beans are ready, pour the juice off into another bowl. Pound the walnuts and then garlic, fresh coriander, celery, and savory together. Add the dry coriander and spices, then dilute with the bean juice. Put this mix into the saucepan with the beans and carefully mix with a spoon. Sprinkle with pomegranate seeds for garnish. Add salt and pepper to taste.


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RED BEET PKHALI
Ingredients:

Walnuts-200 gr.
Beets- 1 kg
Garlic- 4 cloves
Celery-1 bunch
Parsley-11 bunch
Coriander- 1 bunch
Salt, pepper and vinegar to taste
Wash and boil the red beet with leaves. While boiling add celery and parsley. Chill, strain and put this through the meat grinder or food processor. Then add minced walnut, garlic, new and dry coriander, salt, pepper and wine vinegar to taste. Mix the ingredients well and serve.


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EGGPLANT
(Aubergine) with Walnut
Ingredients:

Eggplants-1 kg
Walnuts-200 gr. ( about 1 cup)
Parsley-1 bunch
Garlic-3 or 4 cloves
Celery-1 bunch
Coriander-1 bunch
Onions-3
Saffron, pepper, salt, oil, vinegar to taste
Wash the small eggplants, cut them lengthwise, sprinkle with salt. After an hour squeeze and fry in vegetable oil. Allow the eggplant to cool. To prepare the stuffing: fry the minced walnuts with the chopped onion, garlic, saffron, celery, parsley, coriander, salt, pepper and wine vinegar to taste. After that spread the stuffing on each of the eggplants and fold over.


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FISH SATSIVI
Ingredients:

500 g fish
1 cupful walnut kernels
¾ cupful grape vinegar
2-4 buttons of garlic
1 tsp. ground cloves and cinnamon
1 tsp. kindza (coriander) seeds
2 bay leaves
8 whole all spices
1 whole pepper
Ground black pepper
Salt to taste

Cut the cleaned fish into pieces, place in a saucepan and add just enough water to cover. Put in the bay leaves and allspice and cook for 30-40 minutes. When tender arrange the fish in a serving platter. Crush the walnuts or put them through the food grinder together with garlic, the whole pepper and salt. Add the kindza seeds which have been crushed, mix thoroughly, pour in the fish liquor and transfer the mixture to a clean saucepan. Add finely chopped onion and cook for 10 minutes. Add the cinnamon, cloves and black pepper which have been combined with vinegar. Continue to cook 10 minutes longer. Pour the hot satsivi over the fish, cool and serve Pomegranate or sour grape juice may be substituted for the vinger.


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CHIKHITMA
(Georgian mutton soup)
Ingredients:

500 g mutton
2 onions
1 tblsp flour
1 tblsp butter
2 eggs
½ tsp saffron
2 tblsps grape vinegar
Kindza (the leaves of coriander)
Salt, pepper

Wash the mutton in cold water. Cut so as to have 3 or 4 pieces per plate. Bring to a boil and skim. Remove the mutton when tender; strain the stock through a cheesecloth. Chop the onion, saute in butter, sprinkle with flour and brown. Return the mutton to the stock, thicken with browned flour and onion. Add saffron, salt and pepper to taste. Bring to a ball. Separately boil the light grape vinegar, add it to the soup, bring to a boil again and remove from heat. Beat the egg yolks, combine with a little of stock and then stir into the soup; heat but do not bring to the boiling point otherwise the yolk will curdle. Sprinkle with Kindza and serve immediately. Chicken maybe substituted for mutton.


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KHARCHO
(Georgian beef soup)
Ingredients:

5OO g brisket
2 onions
2 or 3 cloves of garlic
2 tblsps tomato puree or 100 g tomatoes
½ cupful rice
½ cupful tart plums
Salt, pepper
Butter or drippings
Chopped kindza (coriander)
Parsley or dill

Wash and cut the meat so as to have 3 or 4 pieces per plate. Cover with cold water, bring to boil and skim. Simmer for 1 ½ to 2 hours, add finely sliced onion, crushed garlic, rice and plums. Add salt and pepper to taste. Simmer for 25 minutes. Saute tomatoes or tomato puree in butter or drippings. Add to the kharcho and cook for another 5 to 10 minutes. Serve sprinkled with chopped coriander, parsley or dill.


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BOZBASHI
Ingredients:

500 g mutton
1 cupful split peas
500 g potatoes
2 apples
2 onions
2 tblsps tomato puree
2 tblsps butter
Salt and pepper
Chopped parsley

Wash and cut the mutton into 20 to 40 g pieces. Add water to cover the kettle with a lid and simmer. Pick and wash the peas, add 2 or 3 cupful of cold water and bring to boil. Cook over low heat for 1 to 1 ½ hours. Bone the mutton. Add the peas to the meat. Strain and add the mutton broth, the finely sliced onion sauteed in butter, the potatoes and apples cut into chunks and the tomato puree. Salt and pepper to taste. Cover and simmer for 20 to 25 minutes. Serve sprinkled with the chopped parsley.


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CHANAKHI,
BRAISED LAMB
(Georgian manner)
Ingredients:

500 g lamb
750 g potatoes
200 g tomatoes
300 g eggplant
200 g string beans
1 onion
Salt, pepper
Parsley or kindza (coriander)

Wash the meat and cut into pieces (2 or 3 per portion). If available, use a 2 or 3 litre stoneware casserole. Add finely chopped onion, chunks of potatoes, tomatoes cut in half, string beans from which the strings have been removed, diced eggplant, parsley greens or kindza. Season with salt and pepper. Add two cupful of water. Cover with a lid and bake for 1 ½ to 2 hours. Serve in the casserole.


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COUNTRY BEEF STREW
(Georgian manner)
Ingredients:

400-500 g tenderloin, short loin or rump of beef
2 onions
2 pickled cucumbers
2 tblsp tomato puree
½ cupful grape wine
2 or 3 tblsps butter
Clove of garlic
Salt to taste
Chopped parsley wash the meat. Remove the tendons and cut into small pieces. Add finely cut onion and saute in butter. Transfer to a shallow saucepan. Add tomato puree, peeled and sliced pickled cucumbers, clove of garlic, salt , wine and two or three tablespoonful of meat stock. Cover with a lid and slimmer for 30 to 40 minutes. Serve sprinkled with the chopped parsley.


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TOLMA
(Stuffed grape leaves)
Ingredients:

500 g lamb (boned)
½ cupful rice
1 onion
1 cupful stock
400 g grape leaves (or a cabbage)
1 tblsp butter
Chopped dill
Salt, pepper

Put the meat through the mincer, add the boiled rice, shopped onion and dill. Season with salt and pepper. Wash the grape leaves (or a cabbage), cut off hard stems and spread the leaves on the table in paires.
Put a bit of stuffing on the wide end of the leaves, fold the edges inward and roll into a sausage shape. Sprinkle with salt and place the Tolmas in rows in a shallow casserole. Pour over butter and the bone stock. Cover tightly and simmer over low heat for about an hour. Serve the Tolma on a platter. Pass
Sour cream mixed with grated garlic and salt, or cinnamon mixed with powdered sugar.


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MTSVADI,
Shish kebab, Shashlik, Grilled Lamb
(Georgian manner)
Ingredients:

500 g best loin of lamb
2 onions
1 tblsp oil
Salt, pepper
100 g green onions
200 g tomatoes
1/2 lemon
1 tblsp vinegar

Cut the meat into pieces about 5 cm square and mix with salt, pepper, finely sliced onion and vinegar (or teaspoonful lemon juice). Cover with a lid and set aside in a cool place for 2 or 3 hours to marinate. About 15 to 20 minutes before serving, skewer the pieces of meat, alternating with sliced onion. Grill the shaslik over a charcoal fire turning frequently until tender. Take the meat off the skewer. Pour over butter and garnish with green onions, tomatoes and lemon slices. Pass ground dry barberries or pomegranate juice, and sour plum sauces.


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BASTURMA
(Grilled Beef Fillet)
Ingredients:

500 g fillet of beef
2 onions
1 tblsp grape vinegar
100 g green onion
200 g tomatoes
½ lemon
Salt, pepper

Trim the meat and cut into 40-50 g pieces. Marinate in a crockery basin. Dredge with salt and pepper, pour over vinegar, add the finely chopped onion and mix. Cover and set aside in a cool place for 2 to 3 hours. Skewer the meat and grill for 8 to 10 minutes turning frequently. Remove the basturma from the skewer and serve on a hot platter garnished with tomatoes, green onions and lemon slices.


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FRIED CHICKEN
Georgian manner
Ingredients:

1 chicken
30 g butter
Salt to taste
Freshly ground pepper
Garlic to taste
Tomato or walnut sauce

Clean, wash and cut the bird lengthwise along the breast. Spread out the bird and rub it with crushed garlic and salt on both sides. Heat the butter in a skillet and when hot put in the bird and cover with a flat lid. Put a heavy weight on the lid to keep the bird pressed flat to the bottom of the skillet.
Fry until golden brown, turn it over and cook over medium heat for another 30 minutes.
This fried chicken may be served with or without a garnishing. If garnishing is desired, serve fried potatoes, tomatoes, boiled rice, cucumbers, etc. Separately pass a tart tomato or walnut sauce.


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BROILED CHICKEN
WITH TKEMALI SAUCE
Choose a medium-sized chicken. Dredge with salt and pepper and skewer diagonally from leg to wing. Broil over hot charcoals for 20 to 30 minutes, turning and basting regularly with butter until evenly browned. Remove the chicken from the skewer and serve garnished with lettuce, fresh-salted cucumbers and tomatoes. Pass tkemali (tart plum) sauce (see below).




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TKEMALI SAUCE
(Tart Plum Sauce)
Ingredients:

200 g dried tart plums
1 crushed clove of garlic
Chopped kindza (coriander) or dill
Salt and pepper
Wash and stew the plums until soft. Remove the seeds and rub through a strainer. Add plum liquor until the paste is as thick as sour cream. Mix in the seasoning, bring to a boil and then cool. This sauce may also be served with shashlyk and other grilled meats.


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CHICKEN CHAKHOKHBILI
(Casseroled Chicken )
Ingredients:

1 chicken
2 onion
2 tblsp tomato puree
1 tblsp vinegar
½ cupful meat stock
2 tblsps Madeira or
Port wine
2 or 3 tblsps butter
Salt and pepper to taste
Tomatoes
Chopped greens
Lemon slices
Prepare the chicken, wash and joint it into medium-size pieces, brown in hot butter in a shallow casserole. Add finely chopped onion, tomato puree, vinegar, wine, meat stock and seasoning. Cover the casserole with a lid and simmer for 1 ½ hours. Add sliced tomatoes and cock for another 5 to 7 minutes. Serve the chicken with a slice of lemon on each piece of chicken. Sprinkle with chopped greens.


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LAMB CHAKHOKHBILI
Substitute 500 g lamb for the chicken in the above recipe. Cut the meat to have 3 or 4 pieces per portion.


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GEORGIAN PLOV
Ingredients:

2 cupful rice
150 g raisins
150 g honey
½ cupful boiled butter
Prepare the plov as directed. Mix the honey with an equal amount of hot water and add the raisins. Pour this sauce over the plov and cook for 10 minutes.


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LOBIO,
BEANS AND WALNUTS
(Georgian manner)
Ingredients:

1 cupful beans
50 shelled walnuts
Salt and pepper to taste
1 onion or 75 g green onions
Wash and soak the beans in cold water for 3 or 4 hours. Drain, add cold water t cover and cook until tender; add the chopped onion and bring to boiling point. Add crushed walnuts to the beans. Season with salt and pepper. Mix with a wooden spoon. Serve hot or cold sprinkled with chopped greens.


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FRIED SULGUNI
Ingredients:

Sulguni - 0,8 kg.
(You can use "Matsarela" cheese)
Butter - 50 g.
Flour - 2 tblsp.
Wash Sulguni cheese if it's too salty. Cut the Sulguni lengthwise about 4 sm. thick, sprinkle with plain flour and fry in buttered pan. When both sides of the Sulguni are pink serve immediately and garnish with tomatoes.


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PKHALI OF HEN
(Spanich and cabbage)

Ingredients:
a hen- 1,
walnuts - 1 tea glass,
dill and coriander to taste,
spring onions - 5-6,
salad - 2-3 leaves,
garlic - 2 cloves,
saffron - tea-spoon,
vinegar - 2 table spoons,
pomegranate - 1 pc,
salt and pepper to taste.

Boil a hen. Detach the meat from the bones and cut it into small pieces, Prepare the seasoning: pound walnuts, then garlic, saffron, pepper and salt together. Finely shred dill, coriander, spring onion and salad leaves. Mix the mass, add pomegranate, vinegar and some broth. Season the hen pieces with the ready seasoning.
Boil spinach or cabbage. Mince vegetables through a mincing machine, and continue as above.



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FRENCH BEANS WITH EGGS

Ingredients:
French beans - 500g,
onions - 2,
butter - 100g,
greens - 2 shoots each,
eggs - 2,
garlic - 3 cloves,
salt to taste.
Break each pod of the french beans into 3-4 parts, put them into a sauce-pan, pour some water (the water should not cover the beans/ and boil. When the water boils away add shredded onions and butter. Stew on a slow fire. Add shredded greens) coriander, dill, celery and basil / to the well stewed beans. Pour over beaten up eggs and take the sauce-pan off the fire in 5 min without mixing the beans.


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KHACHAPURI

Ingredients:
sour milk - 200 ml or youghurt, whey 2 eggs,
plain flour for the filling;
cheese - 0,5 kg;
egg - 1;
butter - 25-50 gr.
Beat 2 eggs add sour milk and salt and mix with plain flour to make a soft not sticky dough. Divide it in four. Roll each quarter about half a finger thick. Make the filling by crumbling the cheese and mixing it with egg and butter, Put ready cheese filling on each quarter, twist them and press, rolling lightly. Fry ready Khachapuri in a heavy-bottomed pan in butter top side down. When the underside is brown turn the pie. Brush on top with butter and serve immediately.



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RED BEANS

Ingredients:
beans - 500g,
onions -1 bulb,
garlic - 4 cloves,
coriander, savory, parsley, basil, dill coriander - 2 shoots each.
Sort out and wash the beans with running water put it into a sauce-pan and boil on medium fire. Add some boiled waterseveral times to prevent beans from burning. While boiling put finely shredded onions as well as coriander. When the beans are boiled approximately 2 hours soft, remove the roots of the greens and put pounded garlic, coriander, parsley, savory, dill, basil and pepper. Smash the mass thoroughly with a spoon. Add salt and vinegar to taste.




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ADJAPSANDAL OF EGGPLANT

Ingredients:

eggplants - 1,5 kg,
oil - 1/2 glass,
tomatoes - 500g,
coriander, basilic, parsley - 1/2 bunch each,
bulgarian pepper - 3,
onions - 3 bulbs,
garlic - 2 cloves,
laurel-leaf - 2.
Wash eggplant, peel the skin off, cut each eggplant into four parts lengthwise, and then each part in halves. Put the pieces into a bowl, sprinkle with salt and leave it for half an hour. Squeeze the pieces, avoiding crushing them. Fry finely shredded onions in on aluminum pan using oil. When the onions turn brown put the squeezed eggplants into the pan and stew. Put then a laurel-leaf and Bulgarian pepper cut lengthwise. Add shredded greens and garlic, salt and pepper to taste.


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EGGPLANT WITH WALNUT

Ingredients:

eggplants - 1 kg,
walnuts - 1 tea glass,
garlic - 2,5 cloves,
oil - 1/2 tea glass,
coriander - 1 tea spoon,
saffron - 1 tea-spoon,
greens - 1/2 bunch,
salt to taste.
Wash the eggplants, cut them lengthwise, sprinkle them with solt from inside and leave them for an hour. Then squeeze and fry in olive oil in a pan with a closed cover. Put ready eggplants on a tray and cool them. Prepare the stuffing: Pound walnuts, then coriander seeds, garlic, saffron and salt and delute in vinegar. Add finely shredded coriander. Fill the eggplants with the stuffing, arrange on a plate, allow it to settle and then serve.




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CHAKHOKHBILI OF HEN

Ingredients:

a hen-1,
clarified butter - 1/2 of tea glass,
tomatoes 5-4,
onions -3,
greens -1 bunch,
laurel-leaf - 2.
Cut a thoroughly cleaned and washed hen into pieces, put into a sauce-pan and stew on a small fire with the cover of' the pan closed. Add finely shredded onions and butter or clarified butter and fry. Put in a laurel-leaf. Stir from time to time with a spoon till the meat turns red. Pour 1 glass of boiled water over and put separately stewed peeled tomatoes. Boil till the hen meat is ready. Add then ground pepper, finely shredded coriander and basil. Pepper and salt to taste. In winter tomato paste can be used instead of tomatoes.




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MATSONI /YOGHURT/ SOUP

Ingredients:
matsoni - 1/2 litre,
onions - 1,
butter - 50g,
water 2 tea-glasses,
eggs - 2,
wheat fleur -2 table-spoonfuls,
greens - 2 shoots each.
Beat matsoni, water and wheat flour. Stew shredded onions in butter in a sauce-pan, pour the beat mass over and boil for 15 min, stirring it frequently with a spoon. Then still stirring slowly pour the beat egg, into the sauce-pan and without bringing it to the boiling point remove the sauce-pan from the fire. Immediately add shredded coriander, dill or estragon. Add salt to taste.



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CHIKHITMA OF HEN
Ingredients:

a fat hen - 1,
onions - 2-3,
laurel-leaf- 1,
coriander - a small bunch,
wheat flour -2 table-spoon,
eggs - 2,
vinegar- 2 table-spoons,
salt - to taste.
Put a cleaned and thoroughly washed hen into a sauce-pan. Pour water over the hen to cover it and place the pan on the fire. Remove scum before the water boils, Put the boiled hen into a bowl and sprinkle it with salt. Remove fat from the broth, put it into the frying-pan and stew finely shredded onions in it. Add 2 table-spoons of wheat flour and pour this mass into the sauce-pan with the broth. Add lourel-leaf, a small bunch of coriander tied with a white thread and boil. After brief boiling put the hen, cut into pieces, into the broth, dress It with vinegar and salt and boil another 5 min. Beat the yolk in a separate dish. Then gradually add some broth to it, mix it and pour into the saucepan. Do not bring it to the boiling point. Sprinkle finely shredded estragon over it before serving.




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KHARCHO Of HEN
Ingredients:

a hen- 1,
onions- 4-5,
walnuts - 1,5 glass,
tomatoes - 4-5,
garlic - 2 cloves,
pounded saffron - 1 tea-spoon,
coriander - several shoots,
dry coriander - 1 tea-spoon.
Cut a cleaned, thoroughly washed hen into pieces, put it into a sauce-pan, add shredded onions, close the cover and place the pan on fire. Stew till the onions turn brown, then cover the pieces with boiling water and put peeled, finally shredded tomatoes. Mince walnuts, garlic, dry and fresh coriander, pepper, saffron in a mortar and put them into a small bowl. Gradually add broth using a table-spoon and thoroughly stir the mass. Pour the mass into the pan and boil till the hen is ready. Add salt to taste.



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MTSVADI
(BASTURMA)
Ingredients:

fillet steak - 1kg
For marinade:
onions - 1,
vinegar or dry white vine,
1 glass, black pepper,
laurel leaves - 2. No salt in marinade.
Spring onions and pomegranate to garnish.
Take an enamel dish, place chopped meat in it and cover with vinegar, black pepper, laurel leaves and chopped onions. Leave for 24 hours in the refrigerator. Add salt to taste. Thread marinated meat on skewers and cook over hot charcoal or grill for 15 minutes. Don't overcook. Garnish with chopped spring onion and pomegranate.



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SATSIVI OF TURKEY
Ingredients:

a turkey,
walnuts - 600g,
onions-5.,
utskho suneli - 1 tea-spoon,
garlic - 4 cloves,
saffron - 1 tea-spoon,
cinnamon - 1/2 tea-spoon,
vinegar,
pepper and salt to taste.

Put a drawn and thoroughly washed turkey into a saucepan. Cover it with water and boil,removing scum during boiling process. Take the boiled turkey out of the pan and spread salt over it. Remove the fat from the broth and stew finely shredded onions in it. Mince walnuts through a mincing machine 2-5 times, Pound garlic, coriander,pepper, saffron a cinnamon and delute them in vinegar. Leave 2/5 of the broth in the pan, put the prepared mass and stewed onions into the pan. Boil for 8-10 min. Cut the turkey into mediumsized pieces and put them into the pan.Remove it from the stove in about 10 min.



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SHKMERULI \CHICKEN\
Ingredients:

chicken - 1.300gr.,
sour cream - 1 tablespoon,
oil - 5 tablespoon.
For sauce:
garlic - 70 gr,
butter - 4 tablespoon,
water 1.5 glass,
flour - 1 tablespoon,
salt to taste.
Cut thoroughly washed chicken into small pieces put these in to an oiled pan. Cook till the chicken
turns red. Pour the sauce in to the pan and boil for 2 minutes. Garnish with parsley.
For sauce: boil water, put chopped garlic, flour, butter and salt to taste.



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KHINKALI
Ingredients:

fat mutton /meat/ - 300.g,
pork /meat/ - 200g,
onion - 3, bulbs,
wheat flour - 500g,
salt and pepper to taste.

Cut the meat into pieces and mince it together with onions. Season the meat with pepper and salt, add 1/2 glass of warm water and thoroughly mix. Sieve wheat flour, collect it into a heap, make a dip in the middle of the heap, pour a glass of water into it, add some salt and mix. Roll out the paste to a thin layer and cut out round pieces of a dessert plate size. Put a tablespoonful of the meat on each paste piece /collect the edges to a bunch/, twist them and slightly press,giving them the shape of a bulb. Put the khinkali into a sauce-pan with salted boiling water and boil them. Stir carefully from time to time preventing the khinkali from sticking to the sauce-pan bottom. When the khinkali are afloat, they are ready and can be served.


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