Janssons Frestelse

janssons2

Janssons Frestelse

Helena Weltman

8            råa potatiser
2            gula löker
8-10       hela ansjovisar
3 dl         grädde (mjölk)
1-2 msk   smör eller margarin

Skala och skär potatisen i strimlor och löken i tunna skivor. Strimlar
man på rivapparat, bör det strimlade lägges i durkslag och spolas i
kallt vatten. Rensa coh filea ansjovisen. Varva in en smord ugnssäker
form potatis, ansjovis och lök, sluta med motatis. Häll över hälften av
grädden ev. blandad med mjölk.

Lägg överst några klickar fett. Grädda i medelstark ugnsvärme tills
potatisen är mjuk, ca 45 min. Med råriven potatis blir gräddningstiden
kortare. Häll på resten ave grädden mot sluted av gräddningen.

Chicago Style Pizza

Chicago Style Pizza

Chicago Style Pizza

Ingredients:
5 ½ C      flour
½ C         corn meal
2 Pkgs.    active dry yeast
2 C           warm water
½ C         vegetable oil
4 T           olive oil

Preparation:
In a mixing bowl, dissolve yeast in 115∞F water. Add vegetable oil,
olive oil cornmeal and half of the flour. Beat for 10 minutes. Attach
dough hook and mix in remaining flour. Knead for 5 minutes.

Cover and allow to rise in a warm place until dough has doubled in size.
Spread out in a greased deep dish pizza pan. Add your favorite ingredients,
cheese and top with tomato sauce.

Bake in a pre-heated 450°F oven until crust is golden brown.

Garlic Cheesy Biscuits

Red Lobster
2 C flour
2 t baking powder
1 t garlic salt
4 T butter
1 C milk
1 C shredded cheddar cheese
  garlic salt, melted buter

Mix the dry ingredients completely. Cut in the butter. Stir in milk
and cheese and mix just until blended (it’s important not to mix too
long).
Pre-heat oven to 450∞F. Drop biscuit sized dollops onto a greased
baking sheet. Brush with melted butter, and sprinkle liberally with
more garlic salt. Bake for 12-15 min until golden brown.

Moroccan Spiced Olives

1 t Cumin seeds
1 t Fennel seeds
1 t Coriander seeds
¼ t Cardamom, ground
1 pinch Crushed red pepper flakes
1 pinch Nutmeg, ground
1 pinch Cinnamon
1 T Olive oil
1½ C Green olives at room temp.
1 T Lemon juice
1 T orange juice
3 Garlic cloves, minced

Heat olive oil and spices in a small skillet over medium heat until fragrant, about 2 minutes. Remove from heat & add olives & toss to coat.
Stir in remaining ingredients. Refrigerate in an airtight container for at least 4 hours or up to 3 weeks. The longer the marinate, the better they taste. Drain & serve at room temperature.

Feijoada (Brazilian Black Bean Soup)

Martha Becker
1 Pkg smoked tofu
2 medium onions, chopped
2 cloves garlic, minced
2 stalks celery, chopped
1 jalapeño, seeded & chopped
¼ C chopped parsley
1 T grated orange zest
1 T grated lemon zest
1 t ground cumin
4 C cooked black beans
8 C vegetable stock
1 bay leaf
¼ C sherry or sherry vinegar
¼ C orange juice

1) In 3 T olive oil sauté onions, garlic, celery and jalapeño until soft, about 7 minutes. Stir in parsley, orange zest, lemon zest and cumin. Coook another minute.
2) Add beans, tofu, stock and bay leaf. Bring to a boil and simmer, partly covered for about 1 hour. Add sherry and orange juice. Heat through and taste for salt and pepper. Serve garnished with hard boiled egg and lemon and orange slices.
Variation: This is an adaptation of a recipe that used linguiça sausage. This version gets much of its flavor from the smoked tofu. The original called for the soup to be puréed. If you prefer, you can reserve the tofu, and purée the soup at the end of the hour. Now add the tofu and cook for another 15 mins to get the smoke flavor infused into the soup. Now finish with the sherry and orange juice.
Serving Note: Also good served with sour cream.

Butternut Squash Soup

Martha Stuart
2 lbs Butternut Squash
4 C Boullion
1 Bunch Scallions
1 Scotch Bonnet Pepper
  Fresh Thyme

Peel and clean the squash and cut into small cubes. In a pot begin heating boullion and add the squash. Keep the scallions and thyme in a bundle and add to the pot. With a knife make a few small holes in the scotch bonnet pepper and add it to the pot. Cook about 30 mins. Remove the scallions, thyme and the pepper. Using a hand mixer, puree the soup.
Serve as is, or with sour cream.

Käsespätzle

Mira Maganja
250 g Mehl
2 Eier
1 TL Salz
1/16 L Wasser
   
150-200g Reibekäse — Gruyere od. Emmentaler
1 grofle Zwiebel

Das Mehl in eine Sch¸ssel sieben. Die restlichen Zutaten dazugeben und mit dem Kochlöffel oder dem Knethaken des elektrischen Handr¸hrgeräts zu einem glatten Teig verarbeiten. Salzwasser mit ein etwas Öl drin zum kochen bringen. Mit einer Spätzlepresse (oder mit Schneidebrett und messer) ins kochende Wasser tun. Die Spätzle aus dem Wasser löffeln sobald sie auftauchen. Die Spätzle nun in warmem Salzwasser behalten bis der Teig verbraucht ist.

Continue reading Käsespätzle

Laura’s Mother’s Brownies

Laura Metzler

6 T Butter (3/4 stick)
1 C Sugar
2 Eggs, beaten
3/4 C Flour
1/3 C Cocoa
1/4 t Salt (optional)

In a large saucepan melt the butter. Stir in the sugar and eggs. In a separate bowl mix the dry ingredients, and add to the sugar-egg mixture. Stir until well blended, and beat briefly. Pour into a greased, floured pan and bake in a pre-heated 350∞F oven for 25-30 min.

Französische Zwiebelsuppe

Hélène Chambe

50g Butter
5 große Zwiebel in – dünen Scheiben
3 EL Mehl
3/4 L kaltes Wasser
1 1/4 L heißes Wasser
100 g (min) Emmentaler Käse – gerieben
1 Eigelb
1 EL Cognac oder Brandwein
  trockenes Weißbrot – gewürfelt

In einem Topf die Zwiebel mit Butter braten. Sie m¸ssen weich und leict braun werden (dies kann sehr lange dauern, man mufl Geduld haben). Dann Mehl dazu geben, und gut rühren. Es darf nicht brennen, nur braun werden. Kaltes Wasser auf einmal reingieflen. Salz und Pfeffer rein tun. Wenn es kocht, heifles Wasser reingieflen. Die Hälfte der Käse rein werfen, und gut r¸hren.
In einem Suppentopf die Hälfte des Brotes reintun und die Suppe Darauf gieflen. Die Reste des Brotes und Käses darauf legen. In Ofen setzen, und braunen lassen. Bevor dem Servieren ein Eigelb mit Cognac gemischt unter das Brot reingieflen.

Guten Appetit!