Romanian traditional food
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This document provides summaries of traditional Romanian foods, including appetizers, soups, and desserts. It describes how to make eggplant salad, tripe soup, and lamb stew as appetizers and main courses. The eggplant salad is made by roasting and mashing eggplants then mixing with olive oil, onion, lemon, and salt. Tripe soup involves simmering tripe and vegetables for 2 hours then serving with sour cream. Lamb stew is made by sautéing lamb ribs with onion and garlic then simmering with water and tomato paste. For dessert, "Birds Milk" is made by separating and beating eggs, boiling milk with vanilla, and combining into a chilled custard-like dessert.
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Ukrainianfood 180517132422
Ukrainian cuisine uses many ingredients like vegetables, fruits, meats and mushrooms. Dishes have complex recipes involving multiple steps of preparation like braising, boiling and frying. Borscht is a traditional Ukrainian soup that contains around 20 ingredients like beets, cabbage and meat broth. Vareniki are stuffed dumplings with various fillings like potatoes and onions. Recipes provided show how to make borscht, vareniki, Napoleon cake and homemade fried sausages. Proper preparation and following traditional recipes is important to achieve great taste in Ukrainian dishes.
Ukrainianfood 180517132422
Ukrainian cuisine uses many ingredients like vegetables, fruits, meats and mushrooms. Dishes have complex recipes involving multiple steps of preparation like braising, boiling and frying. Borscht is a traditional Ukrainian soup that contains around 20 ingredients like beets, cabbage and meat broth. Vareniki are stuffed dumplings with various fillings like potatoes and onions. Recipes provided show how to make borscht, vareniki, Napoleon cake and homemade fried sausages. Proper preparation and following traditional recipes is important to achieve great taste in Ukrainian dishes.
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Ukrainian cuisine uses many ingredients like vegetables, fruits, meats and mushrooms. Dishes have complex recipes involving multiple steps of preparation like braising, boiling and frying. Borscht is a traditional Ukrainian soup that contains around 20 ingredients like beets, cabbage and meat broth. Vareniki are stuffed dumplings with various fillings like potatoes and onions. Recipes provided show how to make borscht, vareniki, Napoleon cake and homemade fried sausages. Proper preparation and following traditional recipes is important to achieve great taste in Ukrainian dishes.
Top food
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- Recipes for traditional dishes prepared for special occasions like lentil soup and stuffed peppers are included.
- Decorations like Christmas trees and lights are used to celebrate New Year's Eve, and presents are exchanged among friends and family.
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Christmas Recipes in Turkey
This document provides recipes for several traditional Turkish dishes that can be served for Christmas, including red lentil soup, stuffed grape leaves, mantı dumplings, su böreği pastries, puf börek pastries, and sutlatch rice pudding. The recipes include lists of ingredients and instructions for preparing each dish. The document concludes by wishing readers a Happy New Year from Turkey.
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The document provides recipes for several dishes:
1) A macaroni and cheese recipe that includes whole wheat pasta, cheeses, broccoli, chicken and breadcrumbs.
2) A cranberry sauce recipe with cranberries, cherries, orange zest and walnuts.
3) A green bean dish with green beans, almonds, onions and olive oil.
4) A wild rice stuffing with wild rice, quinoa, celery, onions and dried fruits.
Morfe's computer project
This document provides a recipe for leche flan that uses egg yolks, evaporated milk, condensed milk, brown sugar, and vanilla. It instructs the user to mix the ingredients together and pour the mixture into moulds that have been coated with caramelized sugar and water. The moulds are then steamed for 15-20 minutes until set, cooled, and served.
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The document provides information on traditional Romanian cuisine and recipes. It describes the seasonal produce available in Romanian markets in spring and summer. Several traditional Romanian recipes are then presented, including drob (a lamb organ meat mixture), boeuf salad (a potato and vegetable salad with mayonnaise), eggplant salad, belly soup, beef soup, meatballs, cabbage rolls, meat patties, polenta, doughnuts, and a peanuts cake. The recipes contain lists of ingredients and instructions for preparation.
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The document provides recipes for various dishes that are traditionally eaten for different occasions and holidays in several European countries. It includes recipes for paella, potato salad, chicken soup, snails on a tin, herring fish salad, and other main dishes. It also lists recipes for desserts like Catalan cream, German plum tart, szarlotka, and special occasion dishes like panellets for All Saints, Easter cake, mushroom soup for Christmas Eve, and pasta with poppy for Christmas Eve. The last section provides recipes for Berliner doughnuts eaten on New Year's in Germany and bretzels often consumed at Oktoberfest alongside beer.
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Romanian traditional food
- 1. ROMANIAN TRADITIONAL FOOD Scoala Baneasa Giurgiu
- 2. APETIZERS: Eggplant salat (it can be used as a filling for stuffed tomatoes)
- 3. Cooking time: about 1 hour 20 minutes ( roasting: 40-45 minutes, straining 30 minutes, preparing the salad: 10 minutes) Makes: 6-8 servings Ingredients: 4 middle sized eggplants 4-5 tablespoons olive oil 1 medium onion 1 teaspoon lemon juice salt
- 4. Dress a large baking sheet with aluminum foil. (This will greatly help with the cleaning process). Preheat the oven and roast the eggplants for about 40-45 minutes turning periodically such that all sides become roasted black. Peel the eggplants while they are still warm, then drain using a strainer for at least half an hour. Mash the strained eggplants with a mixer and continue mixing while adding the olive oil one tablespoon at a time. Chop the onion very finely or grated into a paste (you can use a food chopper on a finest setting). Add the onion into the mix, and season with salt and lemon (taste and adjust the seasoning). Note that adding a bit more salt always enhances all the other flavors. Serve in a serving bowl. You can decorate with olives, and thin slices of tomatoes or red pepper.
- 5. SOUPS: TRIPE SOUP Tripe soup or ciorba de burta is one of the classic Romanian dishes
- 6. Cooking time: 2 hours and 15 minutes (preparation: 15 minutes; boiling: 2 hours) Makes: 6 servings Ingredients: 2 pounds tripe 1 carrot 1 celery root 1 parsley root 1 onion peppercorns (black pepper) 4-5 tablespoons sour cream 4-5 garlic cloves 3 tablespoons apple vinegar
- 7. Scrub and wash three times the tripe (two times with hot water and last time with cold water). Put the vegetables and the tripe in a large pot with cold salted water. Simmer for 2 hours at low heat. Drain the tripe and let it cool. Set aside the vegetables. Cut the tripe into thin stripes and put it back in the broth. Add the sour cream and some minced garlic. Season it with more sour cream, vinegar, salt or minced garlic (taste and adjust the seasoning). Serve with hot peppers on the side.
- 8. LAMB STEW Stufat de miel in Romanian. It’s a traditional food for Easter.
- 9. Cooking time: 30-40 minutes (preparation: 10 minutes; cooking: 20-30 minutes) Makes: 6 servings Ingredients: 2 pounds lamb ribs 4 fresh scallion bunches 2 fresh green garlic bunches 2-3 tablespoons tomato paste salt for seasoning 2-3 tablespoons olive oil
- 10. Wash and chop the onions and the garlic. Heat the olive oil in a big pot and saute together the meat with the onion and garlic. Add water and simmer for about 20 minutes. Add the tomato paste and simmer a couple more minutes. Season with salt and (optionally - if you like more spicy foods) with ground black pepper.
- 11. DESSERT: BIRDS MILK LAPTE DE PASARE It has a funny name but it’s good!
- 12. Preparation time: 1 hour Makes: 8 servings Ingredients: 1 quart milk 6 large eggs 200 g sugar vanilla extract 1 teaspoon flour Preparation: Separate the yolks from the egg whites in different bowls. Beet the egg whites until they become stiff and fluffy. Add half of the sugar and beet again with the mixer. Bring to a boil the milk in which you added couple of drops of vanilla extract. Reduce heat and simmer. With a tablespoon, place the egg whites in the milk, leave for 1 1/2 minute then turn on the other side and leave again for 1 1/2 minutes. Remove the whites with a strainer on a separate bowl and skim the milk. Mix yolks with the rest of the sugar and 1 teaspoon flour. Pour slowly the vanilla milk on the mixture stirring continuously. Bring the mixture to a boil for 1 minute. Set aside and add the egg whites on top of the milk. Let it cool and refrigerate. Serve cold.
- 13. Pofta buna!!!