Tuesday, September 30, 2014

Use wine to add a unique flavor to dishes.
Wine is another way of flavoring your dishes, just like herbs and spices. There are really no rules except those dictated by your own taste. Generally, the kind of wine to use in a dish is the kind you would most enjoy drinking with it. White wines are usually served with fish and white meats, and red wines with dark meats. Don’t worry about the finished dish containing alcohol; wine loses its alcohol when simmered long enough so no trace of alcohol remains. An easy way to create a sauce is to deg-laze your pan using wine. If needed, thicken with a little cornstarch.
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Sunday, September 14, 2014

Chicken Paprika's with Dumplings
1    
Cut up and season both sides of chicken pieces with salt and pepper and let sit while you sauté the onions.
2
Place the butter and chopped onion in a big pot. Cook over medium/high heat until translucent, lower the heat, and add the paprika mix well. (Careful not to burn the paprika)
3
Put chicken parts in the pot and brown slightly with the onion and paprika mixture.
4
Add bay leaves, garlic, cayenne pepper and broth, to almost cover the chicken.
5
Bring to a boil, cover and simmer for 25 -30 minutes.
6
When the chicken is done, remove the chicken pieces to a plate to cool.
7
Using a spoon, draw some of the chicken sauce, and slowly add the sour cream mixture a little bit at a time to the broth, stirring constantly to incorporate into the broth.
8
There should be no flour or sour cream chunks in the mixture.
9
FOR THE DUMPLINGS:
10
Set a large pot of water on to boil for the dumplings.
11
Combine eggs, milk, water, flour, salt, and mixed together to form dough.
12
When water is boiling, scrape the dough into the water a spoonful at a time.
13
Occasionally dip the spoon onto the boiling water, so the dough will not stick to the spoon.
14
Raise heat and boil dumplings for about 7 minutes. When they rise to the surface, they are done.
15
Drain the water from the dumplings.
16
Serve up the dumplings, and pour sauce over them. Serve with the whole chicken pieces.
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Monday, September 8, 2014

Make sure the oil is hot before frying foods.

Although they’re not the healthiest option, fried foods sure do taste good. The key to perfect frying is to get the oil hot before you put the food in. (Not so hot that it is smoking though – be careful!) If you don’t get the oil hot, your food will absorb too much oil and taste greasy. To test whether the oil is hot enough for frying, throw in a drop of water or even a small piece of what you’re cooking. If it bubbles rapidly then you know it’s ready.
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Choose perfect cuts of red meat.
Red meat such as beef, pork and lamb should have a moist, red surface with no signs of drying or surface film. The fat should be a creamy white color and should not be dry. Look for even, well-cut meat that is free from sinew and excess fat. To store your meat, it is best to loosely wrap it on a plate and put it in the coldest part of your refrigerator so the air can circulate around it. Red meat should be either cooked or frozen within 2-3 days or purchase.

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Sunday, September 7, 2014

Pigs Feet Stew (Körömpörkölt)







Directions:                                                 
1
Clean your pig's feet well.
2
Add the fig feet to a large pot of water and let it come to a boil and cook for twelve minutes.
3
Turn off the heat remove the pig feet’s and set aside.
4
Discard the liquid.
5
Heat a large skillet over medium-high heat.
6
Add the pig’s feet and lightly browned on all sides, about 5 minutes.
7
Remove and set aside.
8
In a large pot over medium heat, add the onion and garlic.
9
Cook the onion until golden brown (be careful not to burn) about 3 minutes.
10  
Add the pig's feet, water, apple cider vinegar, bay leaves, sugar, parsnip, carat, pepper, tomato, celery, paprika, roosted hot chili pepper and freshly ground black pepper.
11
Increase the heat to high and let the mixture come to a boil. Cook for about 15 minutes.
12
Reduce the heat to medium-low. Let the mixture simmer for about two hours or until the meat is tender. Stir occasionally to prevent sticking or burning.
13
Add a water as it needed.
14
It is Important that the broth is to be thick and sticky, and the meat is easily separated from the bone.
15
Add the red wine twenty minutes before at done.
16
When the liquid is thickened and the meat easily pulls from the bones, it is done.
17
Remove from the heat and serve immediately over boiled or roasted potatoes
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Monday, September 1, 2014

Basic White Bread


Below is a  recipe that are very simple to make, very affordable, and most of all, deliciously healthy. They only take a few minutes to prepare and the results will make everyone happy. So go ahead and try them out. Crack open your bread maker and give one of these yummy recipes a try.
Basic White Bread
1 1/4 cups water
2 tablespoons powdered milk
2 TBSP oil (l usually use canola)
1 tsp salt
3 1/4 cups all purpose flour
1 1/4 tsp yeast
Just use the standard wet on the bottom dry on top mixing process. This is delicious with butter and honey while it is still hot.
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Crock-Pot Beef Stew
In a large pot cook the bacon on low heat.
2
Add and sauté the onion until translucent, for about 3 minutes.
3
Place meat in crock pot.
4
Mix flour, salt, pepper and pour over meat.
5
Stir to coat meat with flour.
6
Add the beef broth
7
Add remaining ingredients and stir to mix well.
8
Cover and cook on low for 8-10 hours or high for 3-5 hours.
9
Stir stew thoroughly before serving.
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