Munchin' at the Mosaic, Recipes from the Ancients Options

[Cleo_Serapis]

Let's get communal and share our favorite recipes..

Mmmm -I'm feeling quite hungry already!  :p    :kungfu:  :love:    

Here goes the start... please add on...
~Cleo

For the 1/2 Hungarian blood in me:

Hungarian Goulash Soup

Ingredients

3 tablespoons butter
1 pound top round beef, cut into 1/2-inch cubes
1-1/2 cups chopped onions
1 tablespoon minced garlic
2 tablespoons flour
2 tablespoons paprika
3 tablespoons tomato paste
4 cans (14-1/2 oz. each) chicken broth, plus enough water to equal 8 cans
1 can (14 oz.) whole tomatoes drained and chopped, juice reserved
4 potatoes, peeled and grated
4 large carrots, diced
1 bay leaf
1/2 teaspoon marjoram
1/2 teaspoon caraway seeds, crushed
1/2 teaspoon freshly ground pepper
1/2 cup sour cream

Directions:

1. Melt butter in a large Dutch oven over medium-high heat. Add beef and brown on all sides, 5 minutes. Transfer to plate with slotted spoon; set aside.
2. Add onions and garlic and cook, 5 minutes. Add beef, flour, and paprika; cook, stirring constantly, 3 minutes. Stir in tomato paste until smooth. Add chicken broth and water, tomatoes, and reserved juice, potatoes, carrots, bay leaf, marjoram, caraway seeds, and pepper. Bring to boil; reduce heat and simmer, stirring occasionally, until beef is just tender and vegetables are cooked through, 45 minutes. Remove bay leaf. Top each serving with sour cream. Makes 14 cups.

CHEERS!

[Cleo_Serapis]

From the Food Network website:
http://www.foodnetwork.com/food....00.html

12 Days of Cookies! Day 5

Ribbon or Swirl Cookies From Food Network Kitchens

 

Recipe Summary
Difficulty: Medium
Prep Time: 1 hour
Inactive Prep Time: 3 hours
Cook Time: 16 minutes
Yield: approximately 6 dozen cookies
User Rating: No Rating

 

Vanilla Dough:
1/2 cup granulated sugar
2 tablespoons confectioners' sugar
1/4 teaspoon fine salt
1 large egg
1 to 1 1/4 teaspoons mint extract
1 cup unsalted butter, (2 sticks), room temperature
2 cups all-purpose flour
Chocolate Dough:
1 1/4 cups granulated sugar
3/4 cup natural cocoa powder
1/4 teaspoon fine salt
1 cup unsalted butter, (2 sticks) room temperature
1 large egg
1 1/2 cups all-purpose flour


For the vanilla dough: Mix the 2 sugars and the salt together in a medium bowl. In another small bowl, whisk the egg and mint extract and set aside. With a hand held mixer beat the butter until smooth in a large bowl. While mixing, gradually add the sugar mixture, and continue beating until lightly colored and fluffy, about 1 to 2 minutes. Stop mixing and scrape down the sides of the bowl. Add the egg mixture and beat until smooth. Gradually add the flour, mixing slowly until blended.
Turn the dough out of the bowl, divide in half. Place the halves between 2 pieces of lightly floured parchment or waxed paper. Roll into a 10 by 12 by 1/4 inch rectangle. Slide the sheets of dough/parchment sheets onto a baking sheet, and refrigerate until firm, about 2 hours or overnight.

For the chocolate dough: Whisk the sugar, cocoa, salt in a medium bowl. With a hand held mixer beat the butter until smooth in a large bowl. While mixing, add the cocoa mixture, and continue beating until lightly colored and fluffy, 1 to 2 minutes. Stop mixing and scrape down the sides of the bowl. Add the egg and beat until smooth. Gradually add the flour, mixing slowly until blended.

Turn the dough out of the bowl, divide in half. Place the halves between 2 pieces of lightly floured parchment or waxed paper. Roll into a 10 by 12 by 1/4 inch rectangle. Slide the sheets of dough/parchment sheets onto a baking sheet, and refrigerate until firm, about 2 hours or overnight.

For a spiral cookie: Put 1 of the chocolate doughs on the workspace and remove the top sheet of parchment. Brush dough lightly with cold water. Place a sheet of vanilla dough on the workspace, and remove top sheet of paper. Using the bottom piece of the paper to lift the dough, place the vanilla dough on top of the chocolate dough. Take care to line up the edges of the 2 doughs and trim as needed. Lightly press to smooth and seal the doughs together. Remove the top piece of paper. Brush the surface of the dough lightly with cold water. Position the sandwiched doughs with the long edge facing you. Using the edge of the paper as a guide, roll the doughs into a tight cylinder, 2 inches wide. Wrap in plastic and refrigerate for 1 hour. Repeat with remaining 2 sheets of dough.

Evenly position racks in the oven, and preheat to 325 degrees F.

Slice the dough crosswise into 1/4-inch thick cookies. Lay about 1/2-inch apart on parchment-lined baking sheets. Bake until just golden - not too dark you'll lose the definition of the spiral, about 14 to 16 minutes.


For a ribbon cookie:
Roll and layer the two doughs into 15 by 18-inch rectangles, and 1/4-inch thick in the same way as the Spiral Cookies. Put 1 of the chocolate doughs on the work space and remove the top sheet of parchment. Brush lightly with a little cold water. Place 1 of vanilla doughs on the work space. Remove top sheet of paper, and use the bottom piece of the paper to lift the dough onto the chocolate dough. Take care to lining up the edges of the dough. Lightly press to smooth and seal the doughs together. Remove the top parchment.
Trim the edges on the layered doughs with a pizza cutter using a ruler or other straight edge as a guide. Working with the short edge facing you, cut the layered dough in half vertically. Set 1 piece on top of the other and then turn the dough, to have the long side facing you. Cut the dough in half again and set 1 piece on top of the other. Wrap in plastic wrap, and refrigerate for 2 hours before slicing.

Trim any uneven edges with a sharp knife. Slice blocks into 1/8-inch thick rectangles and bake until the white dough is just beginning to brown, about 16 to 18 minutes.

Copyright © 2004 Television Food Network, G.P., All Rights Reserved.

Yield: approximately 6 dozen cookies
Prep Time: 1 hour
Cook Time: 16 to 18 minutes
Inactive Prep Time: 4 hours
Ease of preparation: expert



Copyright © 2003 Television Food Network, G.P., All Rights Reserved




Copyright © 2004 Television Food Network, G.P., All Rights Reserved.