My hubby's Mom was from Romainia. I would love to cook some authentic recipes for him.Help.?

Question

She passed away when he was young and the recipes went with her. He remembers her baking a lot around Christmas. I am looking for common everyday entree meals.

Answer 1

maybe this will help you

http://www.roembus.org/english/communities/copii/romanian_recipes.htm

http://www.balkanweb.com/rumania/recipes.htm

Answer 2

Recipes from The Art of Romanian Cooking
Traditional Borscht
Borscht is an Eastern European dish that is recognized around the world. Anyone who has experienced the harsh winters of Russia, Poland, Romania, etc., knows why this hearty soup is so popular. There are many variations; the ones in this book have been made in the author’s family for years.
2 lb. beef, in large cubes
2/3 gallon water (2 1/2 liters)
1 tablespoon tomato paste
1/2 cabbage, cut in strips
2 carrots, grated
2 carrots, whole
3 potatoes, diced
1 green bell pepper, whole
2 red beets, grated
2 red beets, whole
juice of 1 lemon
salt and pepper to taste
crème fraich

In a large pot, bring beef to the boil in the water. Remove any foam that forms. Add the tomato paste and all the vegetables except the two whole beets. Bring to the boil, then reduce the heat to low. Simmer for 1 1/2 hours. Now add the whole beets to reinforce the color, as well as the lemon juice, salt and pepper. Allow to simmer for another 15 minutes. When the meat is cooked through, remove it from the soup. Also remove the whole vegetables. Only the liquid and the cut vegetables are eaten in the soup. Serve each bowl with a spoonful of crème fraiche (you could also substitute sour cream). The meat can be eaten cold, accompanied by a green salad and roasted potatoes.

Stuffed Cabbage
1 large white cabbage
2 onions, chopped
2 tablespoons white rice
1 1/2 lbs. ground beef or veal
1 tablespoon chopped parsley
salt and pepper to taste
6 tomatoes
2 tablespoons tomato paste
juice of 1/2 lemon
3 cloves garlic, chopped
Break off the cabbage leaves and cut out the hard spines with a knife. Boil a pot of salted water and add the leaves, simmer several seconds, and remove when they begin to soften. Place the cabbage leaves on paper towels and allow to cool. In a greased frying pan, brown the chopped onions and rice, then add 1/2 cup hot water. Cover and allow the rice to swell, then cool several minutes.

In a large bowl mix together the meat, rice, parsley, salt and pepper.

http://www.seedsofknowledge.com/romanian.html

CIORBA TERANEASCA (RUMANIAN CABBAGE SOUP WITH BACON)

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Ethnic

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 oz Sliced bacon
2 Onions, sliced
2 Green peppers, hulled and
-chopped
1 Cabbage, cut into slices
Salt and pepper
Several sprigs of dill and
-savory, chopped
1 1/2 qt Water
2 Egg yolks
1/2 c Heavy cream (sweet or sour)
1 tb Vinegar

Your will need a large soup pot. Chop up one slice of bacon, and fry it in
a heavy stewpan until the fat runs. Fry the onions in the fat until they
are golden. Add the peppers and fry them, too. Remove the stewpan from
the heat. Layer the cabbage and the rest of the bacon into the soup pot.
Season between the layers with salt, pepper, and the herbs.

Pour the water over it all and bring to a boil. Turn the heat down and
simmer the soup for 40 to 50 minutes, until the vegetables are tender.
Remove the soup from the heat.

Beat the egg yolks with the cream and the vinegar in a little bowl. Stir in
a ladleful of the hot soup. Whisk well and pour the mixture back into the
soup to thicken and enrich it.

Serve in deep bowls accompanied with fresh bread. This soup is a meal in
itself, and wants only a piece of cheese and fresh fruit to make it
complete.

Serves 6. Time: 20 minutes plus 50 minutes cooking

From: THE OLD WORLD KITCHEN - THE RICH TRADITION OF EUROPEAN PEASANT
COOKING by Elisabeth Luard, ISBN 0-553-05219-5 Posted by: Karin Brewer,
Cooking Echo, 7/92

http://www.recipesource.com/ethnic/europe/rumanian/ciorba-teraneasca1.html

Romanian Walnut Crescents
Many thanks for this recipe to the Frugal Gourmet. This is from his cookbook Our Immigrant Ancestors. I highly recommend this cookbook if you have a favorite family ethnic recipe but can't really understand the recipes you get from your relatives.

Dough:

1 8-ounce package Philadelphia cream cheese, room temperature
16 tablespoons, (2 sticks) butter or margarine, room temperature
1 egg
1 tablespoon sugar
6 cups all-purpose flour
1/2 teaspoon salt
1/2 cup plus 3 tablespoons cold water
Filling:

4 tablespoons butter or margarine
1/2 pound walnuts, ground
1/2 cup sugar
1/2 cup milk
1 teaspoon vanilla
Topping:

confectioner's sugar
Dough:

Put cream cheese and butter in a bowl with the egg, sugar, flour, salt and water. mix well. roll the dough into a log, 10 inches long. wrap in plastic wrap and refrigerate the dough for at least 1 hour.

Working with 1/4 of the dough at a time, place it on a floured countertop, turning it over to cat well so that it does not stick. roll the dough out very thin.

Using a pastry or pizza cutter, cut the dough into 2x2 inch squares.

Filling:

In a saucepan, place the butter, ground nuts, sugar, and milk and cook until thick, stirring to prevent sticking. add the vanilla. cool slightly before using on the dough.

Place 1/2 teaspoon filling on each square, using the back of a teaspoon to spread it. roll up the square diagonally, from one corner to the opposite corner, or from one side to the opposite side. form either into a crescent shape, or leave it straight and place the filled dough on an ungreased cookie sheet. bake for 15-20 minutes in a preheated 350 oven until the cookies are light brown.

Sprinkle with confectioner's sugar immediately. let cool. more powdered sugar can be added later. You can freeze these: my one aunt makes all hers around October, and they're great at Christmas.

Answer 3

recipezaar.com and www.allrecipes.com has plenty all for FREE too! try those two sites.