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 6
Mixed-Nut Honey Baklava From Food Network Kitchens




Recipe Summary
Difficulty: Medium
Prep Time: 1 hour
Inactive Prep Time: 30 minutes
Cook Time: 1 hour 30 minutes
Yield: 96 (1 1/2-inch) pieces
User Rating: No Rating

 


Baklava
12 dried calamyra figs, diced 1/4-inch
1/2 cup dark rum
1 1/2 cups toasted walnut pieces, chopped
1 1/2 cups toasted unblanched almonds, chopped
1 1/2 cups unsalted butter (3 sticks)
4 ounces bittersweet chocolate, diced 1/4-inch
1/3 cup sugar
1 tablespoon ground cinnamon
2 teaspoons ground cardamom
1/2 teaspoon ground cloves
1 (1 pound) boxes phyllo dough (about 48 sheets)
Syrup
1 cup sugar
1 cup honey (preferably orange blossom), plus more for drizzling
1/2 cup water
Juice of 1 large lemon (about 3 tablespoons)


Soak the diced figs in the rum in a large bowl for at least 30 minutes and up to 2 hours.
Preheat the oven to 350 degrees F.

Spread the walnuts and almonds out on a baking sheet and toast until darkened and fragrant, about 8 to 10 minutes. Cool. Toss the nuts, chocolate, sugar, and spices with the figs and the rum.

Bring the butter to a simmer over low heat. Skim and discard the foamy solids that rise to the top until the butter is clear, about 8 to 10 minutes.

Lightly butter a 16 1/2 by 11 1/2-inch sheet pan. Remove the phyllo from the package, unroll and lay it on the counter next to the pan and cover with a kitchen towel. Lay 1 sheet of the phyllo on the pan and brush lightly with butter. Repeat with 11 more sheets of phyllo working quickly and keeping the phyllo covered, as you assemble the baklava. Scatter 1/3 of the nut mixture (about 1 1/2 cups) evenly over the layers of phyllo. Repeat 2 more times and top with the remaining 12 sheets of dough. Carefully, cut 3/4 of the way through the phyllo and nut filling to make about 96 (1 1/2-inch) squares.

Bake the baklava until light brown and cooked through, about 1 hour. Raise the temperature to 450 degrees F and bake until golden crisp, about 5 to 8 more minutes.

While the baklava crisps make the syrup: Heat the sugar, honey, and water in a saucepan over high heat until the sugar dissolves. Add the lemon juice and carefully pour the hot syrup over the just baked baklava, making sure to get into all the cuts. Let cool. Complete the pre-made cuts in the baklava and serve with some honey drizzled on top.

Store the baklava in a sealed container for up to 1 week.



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




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

12 Days of Cookies! Day 7

Czech Squares From Food Network Kitchens

 

Recipe Summary
Difficulty: Medium
Prep Time: 40 minutes
Inactive Prep Time: 30 minutes
Cook Time: 45 minutes
Yield: 24 squares
User Rating: No Rating
 


1 cup walnut pieces
3/4 cup granulated sugar
2 1/2 cups all-purpose flour
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground clove
Pinch fine salt
1 1/2 sticks butter, diced and slightly chilled
5 large egg yolks
2 tablespoons brandy
Filling
1 cup cherry jam
1/2 lemon, zest finely grated
1 tablespoon lemon juice
1 egg white, for brushing


Position a rack in the lower third of the oven and preheat to 350 degrees F.
Spread the nuts out on a baking sheet and bake until lightly toasted, about 8 minutes. Cool completely.

Butter a 9 by 12 1/2-inch baking sheet pan, then cover bottom with parchment paper.

Pulse the walnuts with the sugar, in a food processor until fine and powdery, about 2 minutes. Add the flour, spices, and salt, pulsing until evenly combined. Add the butter, yolks, and brandy and pulse until the mixture starts to come together. Stop mixing and pull the dough together by hand, press and roll into a thick log about 8 inches long.

Cut the log crosswise into 12 equal pieces. (If the dough is very sticky, refrigerate it until easier to work with, about 30 minutes.) Lay 8 pieces of the dough on the bottom of the pan. Press and spread the pieces together with your fingertips to cover the pan evenly.

Stir the cherry jam, lemon zest and juice together in a bowl. Spread the mixture evenly over the surface of the dough with the back of a spoon.

Roll the remaining dough out on a well-floured surface about 1/8-inch thick. Use a small decorative cutter, such as a leaf, tree, or star, to cut the dough into 24 pieces. Evenly place the pieces on top of the filling in 6 rows of 4. Alternatively cut the dough into long strips with a pizza wheel or knife, and place them on the filling in a lattice pattern; or cut the dough into ovals and lay them on the filling in a decorative pattern. Brush decorative layer of dough with egg white.

Bake the squares until golden brown, about 40 to 45 minutes.

Cool completely in the pan on a rack. Cut with a serrated knife into 2-inch squares.



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