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 8

Cornmeal Wreaths From Food Network Kitchens

 

Recipe Summary
Difficulty: Easy
Prep Time: 35 minutes
Inactive Prep Time: 10 minutes
Cook Time: 18 minutes
Yield: about 34 cookies
User Rating: No Rating

 

2 1/4 cups all-purpose flour
1 cup yellow cornmeal
2 teaspoons baking powder
1/2 teaspoon fine salt
3/4 cup unsalted butter (1 1/2 sticks), room temperature
2/3 cup sugar
1 teaspoon pure vanilla extract
1/4 teaspoon anise extract, optional
2 large eggs, room temperature
Decoration:
1 cup cornflakes
1 large egg white, beaten
Confectioners' sugar, for dusting


Whisk the flour, cornmeal, baking powder, and salt in a medium bowl. In another bowl, beat the butter with a handheld electric mixer until smooth. Add the sugar, vanilla, and anise to the butter and continue beating until light and fluffy, about 2 minutes more. Add the eggs 1 at a time to the butter mixture and mix until incorporated, about 30 seconds. Stir the flour-cornmeal mixture into the wet ingredients with a wooden spoon or rubber spatula.
Divide the dough into 34 (1-inch) balls (3/4-ounce). Arrange the cookies on 2 parchment-lined cookie sheets about 1-inch apart. Make a hole in the center of each ball with your finger or the tip of a wooden spoon. Work each piece of dough by hand into a doughnut-like shape with a 1-inch hole and about 2 inches wide. Use scissors to snip 1/2-inch long angled cuts, about 1/2-inch apart around the outside ring of each cookie. Freeze cookies on the sheet until firm, about 10 minutes.

Preheat oven to 350 degrees F.

Toss a few of the cornflakes at a time with the egg whites and arrange on the surface of the cookies in a leaf like pattern. Bake until just golden around the edges, about 14 to 18 minutes. Transfer to a rack to cool. Dust with confectioners' sugar.



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