SPRITZ COOKIES

For years I was trying to find a cookie press which will not break in my hands in the middle of cookie making. A few weeks before I found this comfort grip Cookie Press which I bought and today I set out to try it. I used the chocolate spritz cookies recipe on the box, making only a few minor changes.

1 1/4 cups butter or margarine
3/4 cup granulated sugar
2/3 cup brown sugar
2 large eggs
2 1/2 cups flour
3/4 cup cocoa
1/2 teaspoon baking soda
1/4 tsp salt

Preheat oven to 375F. In a large mixing bowl cream butter and sugars (I used less sugars ) at medium speed until light and fluffy. Add eggs, one at a time beating well after each addition. Sift together flour, cocoa, soda and salt. Add flour mixture gradually and beat well.
(I left out the cacao from the flour mixture. After I mixed the dough well I divided it in two parts. In part 1 I mixed 1 tsp of vanilla and 1 tsp of finally greeted lemon peel. In part 2 I mixed half of the cocoa listed. )
Shape dough into small log. Place dough into Cookie Press and press cookies onto ungreased cookie sheet. Bake at 10-12 minutes. Remove cookies from sheet, cool on rack Makes 7-8 dozen cookies.
As you can see on the picture, I tried all disk designs.

PASTETOM SULVE

Ez az otthoni ember feltalalokepessegenek allit emleket. Finom party eledel.

2-3 evokanal olajon egy jo fej, aprora vagott hagymat megdisztelunk. 2 doboz pastetomot kikavarunk. Mikor a hagyma kihult a pastetomhoz keverjuk. Adunk hozza 2 tojas sargajat, sok aprora vagott petrezselyem zoldet, kaprot. Konnyeden belekeverjuk a tojasok kemenyre vert habjat , adunk hozza 2-4 evokanal grizet vagy prezlit s izles szerint sozzuk, borsozzuk. Egy erc labost jol kikenunk, a masszat beletesszuk s kozepes sutoben kisutjuk.

PINEAPPLE UPSIDE DOWN FRENCH TOAST

8 thick slices egg bread, crusts removed
3 eggs
4 egg whites
1 1⁄2 cup milk
1⁄4 cup granulated sugar
1 tsp vanilla
1⁄4 tsp cinnamon
1 tbsp softened margarine
3⁄4 brown sugar
8 round slices canned pineapple

1.Place slices of bread in a large, shallow pan.
2.In a large bowl, beat eggs and egg whites with milk and sugar,
vanilla and cinnamon. Strain mixture over bread placed in a shallow
bowl. Turn bread over and soak for atleast 10 minutes ( or overnight)
3.Brush margarine over bottom of a 13x9 inch baking dish. Sprinkle
bottom evenly with brown sugar. Arrange slice of pineapple on sugar in
a single layer. Place piece of soaked bread on each.
4.Bake in a preheated 350 F oven for 30 – 40 minutes, or until piffed
and browned. Remove and cool for 5 minutes.

SANDWICH SPREADS

Sun-dried tomato – 1⁄4 cup finely chopped sun-dried
tomatoes, 1 minced garlic clove and 2 tbsp chopped fresh basil into a
package of cream cheese

California Tuna – flake a can of drained tuna. Stir in 1⁄4
cup creamy Caesar dressing, 1 thinly sliced green onion and 1⁄2 diced
avocado.

Holiday Egg Salad – blend 2 tbsp mayo with 1tsp Dijon, 1⁄4
tsp dried dill and pinch of salt and cayenne. Add 4 chopped hard
boiled eggs.

Cranberry Chevre – Stir 140g of creamy chevre with 125g
of cream cheese. Stir in 1⁄4 cup finely chopped fresh or frozen
cranberries and 1 thinly sliced green onion. Stir in a pinch of black
pepper or finely chopped grated peel of 1⁄2 orange.

Shrimp 'n' Salsa – drain 4 oz. can of small shrimp and
rinse with cold water. Pat dry and chop finely. Stir in 2 sliced green
onions and 1⁄4 cup of salsa and sour cream.

PLUM DUMPLINGS

These dumplings are fast to make and because there is no potato in the dough it not cause stomach burn.
My husband and I, we both craved it so only at the last dumpling we remembered to take a picture of it. So, this is the only one left and now I can safley eat it (-: (-:

1 cup water
30 g butter or margarine
150 g white flour; whole wheat flour
2 eggs
6 - 10 plums, depending of the size of the plum; I used these giant (like a nectarine) plums and I needed 5
1/3 cup white (brown or other) sugar
1 tbsp ground cinnamon (you can use more or less, depending how you like it)
1 tbsp vegetable oil
1 1/2 cups of original bread crumbs

In a pan place the water and the butter on the stove. When starts to boil pour the flour (I used whole wheat flour and the dumplings were very good; you can experiment with other type of flour too ) in the pan, turn off the stove, and start mixing the dough till mixed well. Add the two eggs and mix it again till the dough is uniform with no lumps in it.
Wash and cut up the plums. In a bowl mix the sugar with the cinnamon. In a big bowl put water to boil.
Take a tbsp or more dough and flattened it in your hand, place the plum and a 1/4 or more sugar mixed with the cinnamon. Close the dough around the plum to form a dumpling. Do the same till you used up all the dough.
Take all the dumplings and place it in the boiling water and boil it between 10 and 15 minutes. You can check if the dumplings are cooked by taking out one and cutting in half. You can see if the dough is cooked or not.
In a big flat pot put one tbsp of oil and the bread crumbs and warm it up. Take out the cooked dumplings and place it in the bread crumbs. Make sure that each dumpling is covered with bread crumbs.
Serve it with cinnamon mixed with sugar.

PAN SEARED HADDOCK WITH TOMATO & BLACK OLIVE SALSA

2 ripe Tomatoes, seeded, diced
1 tbsp Capers, rinsed, chopped (optional)
1 tbsp Fresh basil, finely chopped
2 tbsp Black olives, pitted, diced
1 tbsp Extra-virgin olive oil
1 tbsp Dry oregano (divided in half)
1 tsp Sherry vinegar
1 tbsp Canola oil
2 Haddock loins (thawed if is frozen)
Salt and ground pepper to season

In a bowl combine the first 7 ingredients. Stir, cover and refrigerate until needed.
Heat canola oil in a non-stick skillet over medium-high temperature. Rub oregano on both sides of each Haddock loin and season with salt and pepper. Pan sear Haddock Loins in heated pan for 3 minutes. Flip and cook other side for same amount of time or until fish is opaque or begins to flake.
Alternatively , bake fish in a 350 F (177C)oven for 15 minutes. Transfer cooked fish onto plate and spoone Tomato Olive Salsa on top.
Serve over cooked pasta tossed with olive oil and oregano.
Can be made with other white fish.

TUNA CAKES

nagyon finom, nem eros a tuna ize

1/4 cup Miracle Whip Dressing or Hellman’s Mayonaise
3/4 cup water
2 tbsp lemon juice
1 pkg (120 g) Stove Top stuffing mix for chicken or 3 slices of whole wheat bread
2 cans (170 g) tuna drained and flaked
1/2 cup chopped green onions
1 cup mozzarella shredded cheese

Mix all ingredients. Cover and refrigerate 10 min. Heat large nonstick skillet sprayed with cooking
spray on medium heat. For each tuna cake shape 1/2 cup lightly packed tuna mixture into patty. Add patties to skillet in batches.
Cook 3 min on each side , or until golden brown, turning over carefully.

Make 4 servings, 2 tuna cakes each. I baked them at 350F in the oven.

STUFFED STEELHEAD SALMON

4 lb Steelhead salmon 2 kg

Stuffing:
2 tbs lemon juice 25 ml
1 egg lightly beaten
1/4 cup chopped celery 50 ml
1/4 cup chopped green pepper 50 ml
1/2 cup chopped onions 125 ml
1/2 cup italian croutons 125 ml

Basting sauce:
1/4 cup sunflower oil 50 ml
1 tbs lemon juice 15 ml
1/8 tsp salt .5 ml
1/4 tsp pepper 1 ml

Rinse inside cavity of fish throughly. Combine stuffing ingredients, loosely fill inside fish cavity with stuffing and secure opening. Cover tail with tinfoil and place in a pan. Combine ingredients for basting sauce. Baste fish on both sides. Bake for 30 min to 40 min.
* salmon, large trout can be also used

BRAISED SAMON WITH LEEKS

This recipe is a powerhouse for supplying two difficult to find nutrients— vitamin D and omega-3 fatty acids. One serving provides 123% of the daily value (DV) for vitamin D and 106% DV for omega-3s. And it only takes 15 minutes to prepare. Enjoy! Prep and Cook Time: 20 minutes

Ingredients

* 2 medium leeks cut lengthwise
* 4 medium cloves garlic, pressed
* 1 TBS chicken or vegetable broth + ½ cup
* 1 TBS fresh lemon juice
* 1 TBS fresh tarragon chopped
* 1½ lbs salmon fillet, cut into 8 pieces, skin and bones removed
* salt and white pepper to taste

Directions:

1. Cut off green tops of leeks and remove outer tough leaves. Cut off root and cut leeks in half, lengthwise. Fan out the leeks and rinse well under running water, leaving them intact. Cut into 2 inch lengths. Now, holding the leek sections cut side up, cut lengthwise ending up with thin strips, known as chiffonade cut. Make sure slices are cut very thin.
2. Let leeks and garlic sit for at least 5 minutes to bring out their hidden health benefits.
3. Heat 1 TBS broth in 10-12 inch stainless steel skillet. Healthy Sauté leeks over medium heat in broth for about 5 minutes stirring frequently. Add garlic and sauté for another minute. Add ½ cup broth, lemon juice and simmer for another 5 minutes, covered, stirring occassionally.
4. Rub salmon with a little fresh lemon juice, salt and white pepper
5. Stir fresh tarragon, salt and pepper into leeks, and place salmon on top of leeks. Simmer for about 3-4 minutes, covered, or until salmon is pink inside. Time may vary a little depending on thickness of salmon. Serve leeks topped with salmon and drizzle with juice.

Serves 4

Serving Suggestions: Serve with

* Pureed Sweet Peas

CIORBA DE PERISOARE

Buzaui mama, Molnar Maria szuletett Gatej, receptje; nagyon finom; mindig ezzel vart;

Se pune 5 kg apa 1/2 kg morcov 2 buc ceapa 1 buc telina sau radacina de patrunjel sau pesternac, daca aveti oase. Se pune 1 lingura vegheta , verdeata de leustean sau patrunjel.
1/2 kg carne tocata sau mai multa daca vreti mai multe perisoare. Se pune la fiert apa, zarzavaturile toate tocate marunt.Dupa ce sau fiert se framinta carnea tocata, amestecata cu 2oua si se da prin faina sa nu se lipeasca de mina. Se toarna in zeama cind este aproape gata, se pune verdeata si vegheta. Se acreste cu bors sau lamie. Nu se fierbe mult perisoarele ca se farima.

POTATO AND LEEK SOUP

Serves 6

2 lbs. Russet potatoes
1 lb. leeks, washed and chopped
1 onion, chopped
1 celery stalk, chopped
1 carrot, chopped
5 cups chicken stock or broth
1/2 cup milk
4 tablespoons butter
2 tablespoons chopped flat leaf parsley
salt and pepper
6 tablespoons cream or half-and-half
1/2 cup shredded cheddar cheese or chives

Melt the butter over medium heat in a large saucepan. Add the potatoes, leeks, onion, celery, carrot; cover, and cook for 5-7 minutes, stirring frequently.
Add the chicken stock or broth, 1/2 cup milk, salt and pepper. reduce heat to low, cover, and cook until the vegetables are tender and potatoes are soft.
Mash the potatos and vegetables in the pot or transfer to a blender or food processor in batches and process until smooth. make sure the soup has cooled for 15 minutes before putting it into a food processor.
When ready to serve, reheat the soup, serve in bowls and swirl 1 tablespoon half-and-half into each serving. Sprinkle with chives or shredded cheddar cheese.

CHICK PEA AND SPINACH SOUP

high fibre

1 tbsp olive oil
4 cloves garlic minced
2 onions chopped
1 potato, peeled and cut in chunks
4 cups vegetable or chicken stock
2 tbsp each minced fresh parsley and coriander
1 tsp dried marjoram
1 can (540 ml/19oz) chick peas drained and rinsed
Half pkg (10oz /248g) fresh spinach trimed and chopped

In a large heavy saucepan heat oil over medium-low heat. Cook garlic and onions stirring ocasionally for 5 min or until softened. Add potato; cook stirring for 1 minutes. Add stock parsley, coriander marjoram cover and simmer for about 15 min or until potato is very tender. Stir in chick peas. (In food processor puree just until chick peas are coarse) Add spinach simmer for 5 min adding 1/2 cup water if too thick.

FISH CHOWDER

When we arrived in Canada, we settled on the east coast, in Halifax. It took us years till we got accepted by the people. Specially the old who were of Scottish descended. However, we made ever lasting friendships we still cherish today. As a token of this is this fish chowder.
For years this friend of us on Christmas day invited us to her house and served this delicious meal. When we left Halifax to move to Ottawa, she gave us the recipe. When I make it, we think about Verne, and the wonderful Christmas days we spent with her.

2 onions minced cooked in oil; add 4 potatoes 2 carrots, 1 stalk cellery cutted small. Add 1 cup chicken broth or water to cover the vegetables. Cook very slow; when is almost done, add the fish, sea food. Let it cook very slow. Add salt, pepper, cellery seed, paprika. When is ready, add
1 or 2 cup of milk.

KAPOSZTALE LEVES

Emese, a hugom, egyik kedvenc levese .Legfinomabbat disznóvágáskor lehet készíteni a friss husbol.
A disznócombot megőröljük,sózzuk , borsózzuk ízlés szerint es egy kevés fokhagymát is adunk hozzá. Jól összedolgozzuk. Kicsi gombócokat gyurunk és beletesszük főni egy fazékba. Keves vízzel főzzük. Mikor már majdnem kesz van , csinalunk hozza egy rantast amit kaposztalevel toltunk fel, es egy ereszteket is . Enyhen sos savanykas izu.

POTATO AND LEEK SOUP

6 medium potatoes peeled and chopped
2 medium leeks sliced and rinsed well
1 tbsp oil
1 tbsp butter
good amount of strong chicken stock
1 tsp dried coriander
fresh ground pepper
1/2 cup milk
1 large bay leaf
chopped chives
Gently fry potatoes, leek, coriander, pepper, bayleaf in the oil and butter. DO NOT BURN THE SPICES!!Add chicken stock and cook gently until all ingredients are soft. Add the cream/milk then cook no longer. Blend soup and serve with topping of chives and crusty bread.

CHINESE MEDICINAL CHICKEN SOUP

1 whole organic chicken (3 lb)
1 cup dried sea scalops
4 to 5 whole stems of coriander, washed
1 large knob of ginger, peeled and sliced
1/2 cup dried goji berries
1/2 cup Chinese red dates (jujubes)
1/2 cup wal san (Chinese yam) stems, soaked for 30 min in three changes of cold water
1/2 cup dried longans

Place chicken in a pot and fill with cold water until covered. Bring to a boil and reduce heat to low simmer. Skim if necessary. After 30 minutes, turn stock to very low heat and add goji berries, red dates, dried scallops, longan, wai san, gingerand coriander stems. Steep for 15 to 20 minutes.
After this time, remove wai san stems and discard. Check the internal temperature of the chicken using a food thermometer in thickest part of the thight. It should read 170 to 175 F.
Once the chicken has reached this temperature, remove the bird from the pot and pull the meat from the bone (you may have to wait for it to cool a few minutes). Eat the pulled chicken together with the soup, or reserve the cooked meat for another purpose. If you like, you may add some dark leafy greens (spinach, rapini, etc.). Check seasoning and serve. Serves 4 to 6.

TARKONYOS BARANY LEVES

Fel kilo vagy amennyi baranyhusunk van odatesszuk egy leveses fazakba es kisse megpiritjuk. Sozzuk, borsozzuk.
Feltoltjuk vizzel(2 liter viz 2 szemelyre), hozzaadunk 2, 3 evokanal szaritott tarkonyt. Ha van friss tarkonyunk akkor 4-5 friss tarkonyszalat teszunk bele. Lassu tuzon fozzuk amig a baranyhus megfo. Ekkor 1/3 kupa (80 ml) rizset adunk hozza es lassu tuzen tovabbfozzuk amig a rizs megfo. Egy evokanal lisztbol ereszteket kavarunk, hozzaadunk 3 evokanal tarkonyos ecetet. Meleg levessel felengedjuk es a levesbe beleeresztjuk. Hagyjuk fellobbani. Megkostoljuk es izles szerint meg adunk hozza tarkonyos ecetet, sozzuk, borsozzuk. Ha van friss tarkonyunk akkor aprora vagjuk es a tanyerba a leves tetejere szorjuk talalaskor.

CREAMY ASPARAGUS SOUP

1 pound asparagus, cut into 1-inch pieces
1 1/2 teaspoons butter
1 small onion, coarsely chopped
1/2 leek, trimmed of all but 1 inch of dark-green top, sliced
1 celery stalk, sliced
1/4 teaspoon salt
2 3/4 cups low-sodium chicken broth
White pepper
Pinch of nutmeg (optional)
1 tablespoon pine nuts

Bring a medium pot of water to a boil; add asparagus (make sure water covers asparagus). Cook 5 minutes. Drain, reserving 1 cup asparagus water. Remove 16 asparagus tips; cut in half lengthwise; set aside. Heat butter in a medium saucepan over low heat until melted. Cook onion, leek and celery, covered, stirring occasionally, until soft but not brown, 10 to 16 minutes. Add salt. Add broth; bring to a simmer. Cook, partially covered, 8 minutes. Purée broth mixture, asparagus (not tips) and reserved asparagus water in a blender, in 2 batches. (Remove center part of blender lid to prevent hot liquid from bubbling over. Instead, hold a folded dish towel over hole in cap.) Return pureed soup to pot; heat until it just reaches a simmer. Season with pepper and, if desired, nutmeg. Cover; remove from heat. In a small pan, toast pine nuts over medium-low heat, shaking pan occasionally, until nuts are fragrant and browned in some spots, about 6 minutes. Season nuts with salt. Divide soup among 4 bowls; top each with 8 asparagus-tip halves and toasted pine nuts.

KLASSZIKUS FRANCIA SALATA ONTET

1/4 cup (50ml) feher borecet
1 fokhagymacikk aprora vagva
1 tbsp (15ml) Dijon mustar
1 tsp (5ml) szaritott tarkany vagy 1/2 tsp (2ml) szaritott csombort
1/2 tsp (2ml) so
1/4 tsp (1ml) kristaly cukor
1 cup (250ml) oliva olaj (extra-virgin)

Egy edenybe osszekavarjuk az ecetet, fokhagymat, Dijon, tarkonyt, sot es cukrot. Lassan belekavarjuk az olajat, mig egyenloen ossze van kavarva. Mixerben is kavarhatjuk. Ha szukseg meg adunk hozza cukrot. Egy jol zarodo uvegbe toltjuk. Harom napig jol megall a hutoben. Hasznalat elott habverovel jol osszekavarjuk, vagy jol folrazzuk.

CRANBERRY SPINACH SALAD WITH WARM HONEY DIJON BACON DRESSING

Salad:
1 pkg spinach
1⁄2 cup dried cranberries
red onion slices

Dressing:
4 slices crispy bacon ( may be omitted)
1⁄2 cup honey
1⁄2 cup lime juice
2 tbsp Dijon
Salt and peper.
Combine ingredients in a bowl with a whisk. Heat in microwave until warm.

NYERS CEKLA (beets) SALATA

Nagyon finom es egeszseges.

3-4 fej oklomnyi nagysagu cekla
1 kis fej hagyma
2-3 evokanal reszelt torma
Oliva olaj, citromle, so izles szerint

Nagysagtol fuggoen 3-4 nyers ceklat jol megmosunk es meghamozunk. Alma reszelon lereszeljuk. Egy kissebb fej hagymat aprora vagunk es belekeverjuk a ceklaba. Adunk hozza 1-2 evokanal reszelt tormat. Jol osszekeverjuk. Leontjuk oliva olajjal, citromlevel es megsozzuk. Miutan jol osszekeverjuk, megkostoljuk es izles szerint meg adhatunk hozza reszelt tormat, olajat, citromlevet vagy sot.
P.S. en az uzletben kaphato ecetes tormat hasznaltam. NEM majonezest.

GREEK SALAD

Hajnalka receptje

3/4 lb tomatoes diced (apx 2 cups)
2 cups cucumbers diced
1 cup diced red bell pepper
1/4 cup halved black olives
1/4 cup diced red onion
3 tbsp fresh chopped italian parsley
3 tbsp olive oil
1-1/2 tsp red wine vinwgar
1/2 tsp dried oregano
1/4 cup crumbled feta cheese

Mix first 9 ingredients, add cheese, toss gently. Season with salt and pepper. Can be made few hours ahead; let stand at room temperature

BROCCOLI SALAD

Elaine Steen’s receptje, Ottawa; nagyon finom de csak en szeretem a ferjem nem

In a bowl mix: 1 bag (1 head) of broccoli (can add cauliflower too if you have)
bacon bits
red onion, chopped
hard, boiled egg (not necessary)
Dressing: 1 cup mayonaise
1/2 cup sugar
1/2 cup apple cider vinegar

ZOLD PARADICSOM vagy UBORKA LE

ezzel kell felonteni ha eltenni akarjuk telire

3 cup viz
3 tbs cukor
1 tbs so

Folforralom, Mikor lehul hozzaadok 1 1/2 cup ecetet es hidegen raontom a zold paradicsomra vagy uborkara es teszek ra fuszert. Pl. A vasrolhato fuszerkevereket, fokhagymat, kaprot (dill) stb. Hideg helyen tarolom.

TARKONYOS CSIRKEMELL

Hozzávalók: 1 db. csirkemell csíkokra vágva, 1-2 evőkanál olívaolaj, 1 fej hagyma apróra vágva, 1 nagyobb sárgarépa karikára szelve, egy nagyobb cikk zeller felszeletelve, 1 pohár fehérbor, 2 dl tejszín, tárkony, só, fehérbors, citromkarika.

Elkészítés: a csirke csíkokat megfuttatjuk az olívaolajon, hozzáadjuk a hagymát, sárgarépát, citromkarikát, zellert és jól átpirítjuk, majd felöntjük a borral, fűszerezzük, és puhára pároljuk. (a tárkonnyal óvatosan bánjuk, mert nagyon intenzív íze van!) Ha kell, vízzel pótoljuk a pecsenyelét.

Ha megpuhult, tejszínnel behabarjuk. (a habarásba tehetünk egy kiskanál lisztet, vagy ételkeményítőt) Krokettel vagy rizzsel kínáljuk.

KAKUKKFÜVES HÚS

Hozzávalók:
Kicsontozott sertéskaraj,
Őrölt bors,
Olaj -- a sütéshez,
3 fej vöröshagyma,
Piros paprika (őrölt),
2 teáskanál kakukkfű,
4 cikk fokhagyma,
2 kávéskanál majoránna,
Só.

Elkészítés:
A kicsontozott sertéskarajt felszeletelem vékony szeletekre. Kicsit kiklopfolom. (kiverem) Mindkét oldalán, gyengén sózom, borsozom. Kevés olajban a szeletek mindkét oldalát átsütöm, csak annyira, hogy színt kapjon a hús. A hússzeleteket kiveszem a zsiradékból. 3 közepes fej apróra vágott hagymát dinsztelek a zsiradékon, majd pirospaprikát szórok rá, felöntöm kevés vízzel. Visszarakom az elősütött szeleteket, majd annyi vizet öntök rá, hogy ellepje. Teszek a lébe 2 teáskanál kakukkfüvet, 4 cikk fokhagymát apróra vágva, (vagy préselve) és 2 kávéskanál majoránnát. Ebben a lében puhára főzöm a húst. Szükség szerint a lét sózom. Rizzsel tálalom. Pulykamellből is készíthető. Ha másnapra marad belőle, a húst hosszúkás, vékony kockákra vágom. Kockákra vágott krumplit olajban pirosra sütök, és ezt összekeverem a hússal, kevés levet teszek rá, hogy ne legyen nagyon száraz a krumpli. Tetszés szerint sózom.

APROSUTEMENYEK

Aprosutemeny I.

250 g cukor
4 tojasfeherje enyhen felverve
250 g orolt dio
1 csomag vanilia
citromhely
2 evokanal prezli

Oszekavarjuk az osszetevoket es kizsirozott tepsibe kiskanallal kirakjuk. Kozepmeleg (350F) sutoben megsutjuk.

Aprosutemeny II.

4 tojassargaja
100 g vaj
100 g cukor
150 g liszt

Oszekavarjuk az osszetevoket es kizsirozott tepsibe kiskanallal kirakjuk. Kozepmeleg (350F) sutoben megsutjuk

En kisiritettem es kivagtam karikakra es kettot kettot savanykas izzel osszeragasztottam. 

CHOCOLATE CHIP COOKIE

Hajnal’s favorite

100 ml white sugar
125 ml brown sugar
125 ml shortening
1 egg
5 ml vanilla
250 ml flour
3 ml baking soda
2 ml salt
175 ml chocolate chips

Grease baking sheet. Set owen at 325F.
Measure shortening, white sugar and brown sugar into large mixing bowl. Cream till fluffy.
Add egg and vanilla. Beat well.
Mix flour soda and salt in a small bowl. Add to sugar - egg mixture and blend well.
Add chocolate chips. Mix.
Drop dough by teaspoonfuls onto baking sheet. Bake 10-12 minutes.

DO NOT EXPERIMENT!!!!

COOKIE WITH HONEY

Mix together: 1/3 cup softened shortening
1/3 cup sugar
1 tsp vanilla
Sift together: 2 3/4 cups flour
1 tsp baking soda
1 tsp salt
Stir into flour mixture: 1 egg
2/3 cup honey

Add flour mixture to shortening mixture and blend well.
Chill dough for at least one hour. Roll dough to thickness of 1/4 in. Lightly dust cookie cutters with flour and cut dough into desired shapes.
Place cut shapes 1 in apart on lightly greased baking sheet. Preheat oven to 375F. Bake for 8-10 min or until no imprint remains when cookie is lightly touched.

ROAST RABBIT

With Thanksgiving approaching my husband and I were wondering what to prepare to be festive but not turkey meat. Last week grocery shopping we found rabbit meat. We both like it and it is hard to get as not many people buy it. But for us, here it was our Thanksgiving dinner. At home my husband cut it up while I started to look for a recipe. Finally I found it, the only problem was that it was a stuffed rabbit recipe,... the rabbit had to be in one piece. However I decided that anyway I will go for it. I made the stuffing and I placed between the rabbit meat pieces and we had a delicious meal.

What I would change next time, -beside keeping the rabbit a whole-, (1) not use any salt, the soya sauce has enough and (2) put more fruit, - cranberry, apple, dried apricot, plums etc.,- in the stuffing.

Bon Appetit !!!!

This is a nice stuffed rabbit recipe, great for Easter or Thanksgivings feast. The Oriental flavourings in the stuffing will go well with yams and garden vegetables. Preparation time, 45 minutes; Cooking time, 1.5 hours. Serves 4.

10 mL cooking oil, 2 tsp
30 mL finely minced onion, 2 tbsp
60 mL finely minced celery,1/4 cup
480 mL soft bread crumbs, 2 cups
2 mL salt, 1/2 tsp
1 mL pepper, 1/4 tsp
1 mL ground dry ginger, 1/4 tsp
10 mL soya sauce, 2 tsp
60 mL chopped water chestnuts, 1/4 cup
80 mL chicken broth or rabbit stock, 1/3 cup
1 rabbit, about 1.5 kg
15 mL soft butter, 1 tbsp
2 mL paprika, 1/2 tsp
30 mL marmalade, 2 tbsp
10 mL bottled steak sauce, 2 tsp
Heat oil in a small skillet. Add onion and celery, sauté until soft.  In a large bowl,
mix onion, celery and next 7 ingredients. Spoon into  cavity of rabbit, fasten with
skewers. Blend butter and paprika, brush  on surface of rabbit. Roast, covered,
at 180°C (350°F) for 50 minutes after juices begin to sizzle. Mix marmalade and steak
sauce, spoon over  rabbit. Roast uncovered, 20 minutes longer. 

GRILLED CORN AND BLACK BEAN STUFFED PEPPERS

Serves 8
8 red peppers;if possible choose peppers that are stout with flattish bottoms
4 ears fresh corn, shucked
2 tbsp vegetable oil
1 onion, finely diced
1 rib celery, finely diced
1 jalapeno pepper, seeded and finely diced
2 cloves garlic, minced
1 tsp cumin seeds
1 tsp ground coriander
1 tsp chili powder
3/4 tsp salt
1/2 tsp oregano
3/4 cup basmati rice
1 can black beans, drained and rinsed
1 1/2 cups crumbled feta cheese
1/4 cup chopped fresh cilantro
1 tbsp red vine vinegar

Heat grill to medium -high. Grill pepper, turning occasionally, until skins are blackened but pepper still holds shape, about 10 min. Transfer to bowl, cover with plastic wrap and let stand for 10 min. Peel skin from pepper, being caraful to leave pepper intact. Set aside.

Grill corn over medium heat, turning often, until tender, about 10 min. Let cool. Cut kernels from cob and set aside.

Heat oil in saucepan over medium heat. Saute onions, celery and jalapeno until golden, about 8 min. Stir in garlic, cumin seeds, coriander, chili powder, salt and oregano. Cook for 2 min. Stir in rice, cook stirring for 2 min. Stir in 11/2 cups water and bring to boil. Reduce heat, cover and simmer until rice is tender and all water is absorbed, about 8 min. Turn off heat, let pot stand on burner, covered,for 5 min. Stir in black beans, 1 cup of the feta cheese, the cilantro, vinegar and reserved corn kernels.

Cut tops from peppers and remove core and seeds. Stuff each pepper generously withrice filling. Place in baking dish. Sprinkle with remaining feta cheese. Bake in 400F (200C) oven until mixture is warmed through and cheese is golden, about 20 min.

P.S. I used raw non grilled pepper and frozen corn what I cooked in the skillet and the end product was delicious. Also I ended up with some leftover stuffing what I will use a side dish for some meat.

NEIMAN MARCUS COOKIES

nagyon finom; az adagot meg lehet felezni

2 cup butter
4 cups flour
2 tsp soda bicarbonat
2 cups sugar
5 cups blended oatmeal (measure oatmeal and blend in a blender to a fine powder)
24 oz chocolate chips
2 cups brown sugar
1 tsp salt
18 oz Hersey bar (grated)
4 eggs
2 tsp baking powder
2 tsp vanilla
3 cups chopped nuts (your choice)
Cream the butter and both sugars. Add eggs and vanilla; mix together with flour, oatmeal, salt, baking powder, and soda. Add chocolate chips, Hershey Bar and nuts. Roll into balls and place two inches apart on a cookie sheet. Bake for 10 min at 375F . Makes 112 cookies.

THE ULTIMATE CHOCOLATE BROWNIE COOKIE

(makes about 3 dozen cookies)

325ml ( 1-1/3cups) Golden Crisco
250 ml ( 1 cup) granulated sugar
150 ml (2/3 cup) firmly packed brown sugar
15 ml (1 tbsp) vanilia
2 eggs slightly beaten
55o ml (2- 1/4cups ) all-purpose flour
150 ml (2/3cup) Chipits cocoa
5 ml (1 tsp) salt
60 ml (1/4cup) milk
375 ml (1-1/2cups) large, broken pecan or walnut pieces
250 ml (1 cup) Chipits Semi-Sweet chocolate chips

Preheat oven to 350 F (180C)

Combine crisco, granulated sugar, brown sugar and vanilla in large bowl. Beat with electric mixer on low speed 1 min or until creamy. Add beaten eggs.
Combine flour, cocoa, baking soda, salt. Add to creamed mixture alternately with milk beating on low speed about 1 min or just until blended. Stirr in nuts and chipits.
Drop dough by heaping spoonfuls (about 30 ml/2 tbsp for each cookie) on ungreased baking sheat. Bake 6 to 9 at a time, leaving about 7 cm (3in) between cookies for spreading. Bake at 180 C (350F) for 10 to 12 min. Cookies will still appear soft and moist vhen baked, but firm upon cooling. Cool 2 min then remove to cooling rack.
Smaller cookies can be made using 15 ml(1 tbsp) dough for each cookie. Bake 8 - 10 min. Nakes about 6 dozen cookies.

FUDGY CHOCOLATE CHIP COOKIES

3/4 cup (175 ml) margarin
3/4 cup (175 ml) packed brown sugar
1/2 cup (125 ml) granulated sugar
2 eggs
1 tsp vanilla
2 1/4 cups (550 ml) all-purpose flour
1/2 (125 ml) cup cocoa
1/2 tsp (2 ml)baking soda
1/4 (1 ml) tsp salt
2 cups (500 ml) semi-sweet chocolate chips
3/4 cup (175 ml) chopped pecans
4 oz white chocolate, melted

In a large bowl, with electric mixer, cream margarine and sugars until fluffy. Beat in eggs and vanilla. In separate bowl mix together flour, cocoa, baking soda and salt; stir into creamed mixture. Stir in chocolate chips and pecans. Divide dough into four portions. On each of two lightly greased baking sheets shape two portions into logs of 12X1-1/2 in.(30x4 cm) placing about 2 in (5cm) apart. Bake in 350 F (180C) oven 15 to 18 min or until toothpick inserted in centre comes out clean. Let cool on racks about 10 min, drizzle with melted white chocolate and slice, on diagonal, into 1 in (2,5 cm) slices.

PEREC

Sepsiszentgyorgyi recept. Az adagok nempontosak, ki kell tapasztalni.

60 dkg liszt
1 margarin
1 egesz tojas
2 lejre tejfol (gondolom 250 ml)
pici so
pici eleszto

Az osszetevoket osszegyurjuk, a tesztat letakarva, meleg helyen 30 percig allni hagyjuk. Utanna kisujnyi vastag darabokat siritunk belole, amikbol pereceket formalunk. Kozepmeleg sutoben (350F) megsutjuk.

SWEDISH COCONAT COOKIES

IKEA recept

3 1/2 flour
2 cups sugar
2 cups buttersoftened
1 tbsp baking powder
1 tsp baking soda
1 tsp vanilla
1 cup flaked coconut

In a large mixing bowl combine all ingredients except coconut. Beat with an electric mixer at low speed for three to four minutes. Stir in the coconut.
Divide dough into halves; shape each halfe into a 12x2 in roll. Wrap in waxed paper and refrigerate until firm, at least 2 hours.
Heat oven to 350F . Cut rolls into 1/4 in slices. Place 2-3 in apart on ungreased cookie sheets. Bake for 9 to 14 min. The cookies are done when the edges are slightly browned. Cool slightly. Makes about 8 dozen cookies

GINDACEI

Turnu Severinben tanultam, mikor ott laktunk, a palyank elejen. Mutatos es finom apro teszta.

250 g vaj (margarine)
100 g cukor
350 g liszt
vanilia
citromhely

A fentieket osszegyurom, kisiritem mint a nudlit. 2 cm-es darabokra vagom, egyik veget a villa hataval megnyomom hogy mintas es hegyes legyen; sutolapra teszem es kozepes sutonel megsutom. Mikor kihultek, a tompa veguket csokoladeba (es dioba) martom.

POWER COOKIES

(makes 3-4 dozen)

In a large bowl cream together:
1/2 cup peanut butter
1/2 cup honey
Beat in: 1 cup brown sugar
1/2 cup vegetable oil
2 eggs
1/2 tsp vanilla
Stir in: 1 cup whole wheat flour
1tsp baking soda
1 tsp salt
Combine together: 3 cups rolled oats
1 cup coconut
1/2 cup bran
1/4 cup wheat germ
1/2 cup oat bran
1/2 cup chopped peanuts (optional)
1 cup raisins or chocolate chips (optional)
Stir into peanut butter mixture and stir well. With damp hands shape dough into balls, place on greased cookie sheet. Preheat oven to 350 F. Bake 10-13 min or until brown on bottom.

CHOCOLATE CHIP COOKIES

(makes 48 cookies)
Rainbowfoods, naturalfoods recipe

3 cups unbleached flour
1 tsp baking soda
3/4 cup unsweetened apple sauce
3/4 cup honey
2 tsp vanilla
3/4 cup semi-sweet chocolate chips
1/2 cup chopped nuts or sunflower seeds (optional)

Preheat owen to 350F (180C). In a large bowl mix together flour and baking soda. In a separate bowl combine applesauce, honey and vanilla. Add dry ingredients to wet ingredients. Add chocolate chips and nuts or seeds and mix well. Drop cookie dough onto a non-stick or lightly oiled cookie sheet. Flatten dough with fork. Bake for 13 min, or until cookies are lightly growned. Remove from cookie sheets immediately.

DARK CHOCOLATE TRUFFLES

(42 truffles)

3/4 cup whole blanched almonds or 1/2 cup slivered almonds
8 square (8 oz or about 225g) bittersweet or semisweet chocolate
1/4 cup unsalted butter
1/4 cup sifted icing sugar
1/4 tsp vanilla
1/4 cup rum, or almond, orange or raspberry liqueur
icing sugar

Preheat broiler. Whirl almonds in a food processor until finely chopped but not ground. Spread on a baking sheetan and place 6 in (15cm) from broiler. Watching very carefully and shaking pan often to avoid burning, toast until lightly golden, from 2 to 3 min. Cool while continuing with recipe.
Break chocolate into small pieces and place with butter in a small saucepan set over medium-low heat. Stir until melted and smooth. Using a rubber spatula, turn into a medium-size mixing bowl. Stir in 1/4 cup icing sugar, vanilla and rum or liqueur. Then stir in almonds. Refrigerate, uncovered, until firm enough to roll, about 2 hours. Form into 1 in (2.5cm) balls and roll in icing sugar. Store tightly covered, in the refrigerator for up to 3 weeks.

BUNNY COOKIES

Servings: 48

Ingredients:
1 1/4 cups white sugar
2/3 cup shortening
2 eggs
3 1/2 cups all-purpose flour
1/2 teaspoon salt

2 teaspoons baking powder
2 1/2 teaspoons orange zest
1 tablespoon orange juice
1/4 cup cinnamon red hot candies
Directions:
1. Preheat oven to 375 degrees F (190 degrees C).
2. In a large bowl, cream together the sugar and shortening. Add eggs
and beat until smooth. Stir in the flour, baking powder, and salt
until well blended. Mix in the orange juice and orange zest.
3. On a lightly floured surface, roll out the dough to 1/4 inch
thickness. Cut out rabbit shapes with a cookie cutter. Place rabbits
onto an unprepared cookie sheet and place the cinnamon candies onto
them for eyes. Bake in the preheated oven for 8 to 10 minutes. Frost
if desired.

GOLDEN TUNA MELT

2 sweet potatoes, scrubbed
6 oz (170g) can tuna , drained - I had a little bit more tuna
1 celery stalk, finely choped
1 green onion, chopped
1 tbsp (15 ml) extra-virgin olive oil
1 tsp (5ml) fresh thyme, chopped - I used lemon thyme
sea salt and ground pepper to taste
4 slices Swiss cheese

Preheat oven to 400 F (200 C)
Pierce potatoes with a fork then place directly on oven rack. Bake for 45min. or until soft when pierced with a fork. (I baked it in the microwawe for 20 min)
Cut in half lengthwise, scoop out flesh, leaving a 1/4 inch (0.5cm) thick shell.
Coarsely mash sweet potato, mix with tuna, celery, onion,olive oil and thyme. Season with salt and pepper to taste.
Spoon mixture back into potato shells. Top each with a piece of cheese and broil until melted. Great served warm or at room temperature.

You can bake the potatoes ahead of time. Be sure to eat the skin too-that's where most of the fibre is.
Each half potato serving contains: 181 cal, 20 g protein, 5g total fat (2g sat fat, 0 trans fat) 13 g carbohydrates, 2 g fibre; 233 mg sodium