Romanian cuisine
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Traditional Romanian food features grilled sausages called "mici". Mici are a popular item served at Romanian barbecues. The story of mici's origins describes how the owner of a Bucharest restaurant created the sausage when he ran out of casings, forming the meat mixture directly on the grill. Mici are made of a mixture of ground beef, lamb, and pork, seasoned with garlic, paprika, coriander, caraway seeds, and baking soda. The meat mixture is kneaded, refrigerated, then formed into small sausages and grilled until browned and cooked through, served with mustard and beer.
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This document provides recipes for traditional Polish Christmas Eve dishes. The dinner starts with barszcz, a beetroot soup served with mushroom-filled dumplings called uszka. Other dishes included are mushroom soup, carp (the traditional Christmas fish), "Greek style" fish, pierogi stuffed with sauerkraut and mushrooms, and kompot z suszu, a juice made from dried fruit. The meal consists of 12 courses and is an important annual celebration reserved for close family, with traditions dating back centuries and incorporating both pagan and Christian elements. Preparing the traditional recipes takes time but results in flavors considered better than store-bought alternatives.
Recipes book
This document is a recipe book introducing traditional Romanian food. It begins with an introduction explaining the purpose of sharing Romanian cooking traditions and inviting readers on a journey through Romanian cuisine. It then provides several recipes for main dishes, including a hot maize-porridge ball filled with cheese, forcemeat rolls of cabbage with coarsely ground maize, and a stew of the outlaws. The document concludes by providing a recipe for a traditional Romanian walnut panettone, sponge cake or sweet bread for dessert.
COMENIUS_CERVERA_YELLOW TEAM
The document describes various dishes from the menus of different cultures. It includes starters like mixed salad and borscht soup, main courses such as pasta with cream sauce and salmon or pork chops, and desserts like fruit salad and yeast-made cake. The recipes provide ingredients and instructions for dishes including cannelloni, roast chicken, catalan cream, and borscht soup. The document also briefly mentions traditional foods from different cultures that are eaten on special occasions, such as potato salad and sausage in Germany at Christmas, or lamb and red cabbage at Easter.
Book_Recipe
This document provides recipes for cooking Australian lamb in various ways, including on the grill, in the oven, and on the stove. It begins with an introduction to Australian lamb and how it can be easily prepared. Several recipes are then provided in detail for grilling lamb chops, kebabs, burgers, and racks. The document concludes with a cooking guide, storage tips, and a reference to finding more recipes online.
Recipes tried and true (1894 cookbook)
This 1894 cookbook from Marion, Ohio contains recipes contributed by members of the First Presbyterian Church's Ladies' Aid Society. It includes menus, soups, breakfasts and dinners. The preface explains that the book contains tried and true recipes to help housekeepers answer the daily question of "What shall we eat?". It aims to provide economical and helpful options for cooking meals.
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Fresh meat shop astoria – muncan food corp products catalog
Fresh meat shop astoria – muncan food corp products catalog
Romanian cuisine
- 1. Traditional romanian food Grilled sausages-”Mici” These tasty sausages, also known as mici (pronounced "meech"), are a must-have item at a Romanian barbecue, or grâtar. The story goes that mititei were created one night at a restaurant in Bucharest when the owner ran out of casings. He just formed the meat mixture into a sausage shape and cooked it directly on the grill. Patrons loved these "little ones," which is what their name means in Romanian, and mititei have been popular ever since.” INGREDIENTS: Ground beef or lamb -- 1 pound Ground pork -- 1 pound Garlic, minced -- 3 or 4 cloves Paprika -- 1 tablespoon Coriander -- 1 tablespoon Caraway seeds -- 2 teaspoons Baking soda -- 2 teaspoons Salt and pepper -- to season Olive oil -- 3 tablespoons Lemon juice -- 1 tablespoon METHOD 1. Mix all the ingredients together in a large bowl and knead until smooth. Cover and refrigerate for at least 1 hour, but preferably overnight, to allow flavors to meld. 2. Using wetted hands, form small sausages about 4 inches long and 1 inch thick with the meat mixture. 3. Grill the sausages over hot coals until browned on both sides and cooked through. 4. Serve with mustard and cold beer. Reference:http://www.whats4eats.com/meats/mititei- recipe Keywords: Romania, meats. Beef, lamb, pork. Summer. National dish Scarlat Razvan-Cristian, MIEADR IMAPA, GROUP 8115 Badea Alexandru-Gabriel, MIEADR IMAPA, GROUP 8115 Mirea Marius Catalin, MIEADR IMAPA, GROUP 8115 Acknowledgements Coordinating teacher: Mihai Daniel Frumuselu