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Recipes
Green Peppers
By ezunich
Mix together and put into peppers
- 1 to 1 1/2 lb of ground meat
- 1 egg
- 1/3 cup rice
- salt
- pepper
- potatoes
- 1/4 cup vegetable oil
- flour
- 1 can stewed tomatoes (pureed in a blender)
- 1/2 to 2/3 cup ketchup
- 1 tbsp vinegar
- 1 tbsp sugar
Rigatoni with Spicy Sausage-Tomato Sauce, Arugula and Parmesan
By ezunich
Heat oil in heavy large pot over medium heat
- 1 tbs olive oli
- 1 large onion, chopped
- 3 garlic cloves, chopped
- 2 lbs fresh hot Italian sausages
- 1/2 cup dry red wine
- 1 (28 oz can) diced tomatoes in juice
- 1 (28 oz can) crushed tomatoes with added puree
- 8 oz rigatoni
- 2 cups fresh arugula, stemmed
- 1/2 cup thinly, sliced fresh basil leaves
- 1 tbs chopped fresh oregano
- 1/2 cup freshly grated Parmesan cheese
Chocolate Sour Cream Cake
By ezunich
1. Let eggs stand at room temperature 30 minutes
- 2 eggs
- 1 1/2 cups all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup shortening
- 1 1/4 cups sugar
- 1 tsp vanilla
- 3 oz. bittersweet chocolate, melted and cooled
- 1 (8-oz. carton) dairy sour cream
- 1 cup milk
- 1 recipe Fudgy Frosting
- 1 (12 oz pkg) semisweet morsels
- 1/2 cup butter
- 1 (8 oz carton) sour cream
- 4 1/2 cups (1 lb) powdered sugar
Onion-Garlic Hash Browns Recipe
By ezunich
In a large skillet, saute onion and peppers in butter and oil until crisp-tender
- 1 large red onion, chopped
- 1 small sweet red pepper, chopped
- 1 small green pepper, chopped
- 1/4 cup butter, cubed
- 1 tablespoon olive oil
- 4 garlic cloves, minced
- 1 package (30 ounces) frozen shredded hash brown potatoes
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 3 drops hot pepper sauce, optional
- 2 teaspoons minced fresh parsley
Chicken Paprikash (Uncle Mitch)
By ezunich
Saute onions in about 1/3 cup oil in a large skillet
- 2 whole fryer chickens, cut up
- 1 medium onion, diced
- 1/3 cup Sweet Hungarian Paprika
- 1/3 cup vegetable oil
- 8-12 oz sour cream
- 2 cans chicken broth
- Spaetzle
- 3 cups flour
- 3 eggs
- 1 tsp salt
- 1 cup water, if necessary
Layered Taco Salad
By ezunich
In a small skillet, cook beef over medium heat until no longer pink; drain, Stir in water and taco seasoning
- 1 lb. ground beef
- 2/3 cup water
- 1 envelope taco seasoning
- 2 medium ripe avocados, peeled and pitted
- 2 Tbsp.finely chopped red onion
- 3 garlic cloves, minced 1 tsp, lemon juice
- 4 cups shredded lettuce
- 1 can (2-1/4 oz.) sliced ripe olives, drained
- 2 medium tomatoes, chopped
- 1 small cucumber, peeled and chopped
- 5 green onions, chopped
- 2 cups (8 oz.) shredded cheddar cheese
- 1 cup salsa
- 2 cups (16 oz.) sour cream
- Tortilla chips
Salted-Butter Apple Galette with Maple Whipped Cream
By ezunich
Place a rack in middle of oven and preheat to 375°
- (1/2 stick) salted butter
- vanilla bean, split lengthwise
- Basic Tart Dough (click for recipe)
- All-purpose flour (for dusting)
- baking apples (such as Pink Lady; about 2 large), scrubbed, sliced 1/8” thick
- dark muscovado or dark brown sugar
- large egg
- granulated sugar
- heavy cream
- pure maple syrup
Kolac (Teti Anka's)
By ezunich
Dissolve yeast and sugar in water
- 1 3/4 cup warm water
- 1 stick butter, melted
- 1/2 cup orange juice
- 2 eggs, lightly beaten
- 1 tbs salt
- 1-2 tbs sugar
- 2 pkg yeast
- 6-7 cups flour
Pumpkin Tartlets
By ezunich
Preheat oven to 425°. On a work surface, unroll each pastry sheet; roll to 1/8-in
- 1 package (15 ounces) refrigerated pie pastry
- 1 can (15 ounces) solid-pack pumpkin
- 1 can (12 ounces) evaporated milk
- 3/4 cup sugar
- 2 Eggland's Best Eggs
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- Miniature marshmallows, optional
Garlic Chicken with Orzo Noodles
By ezunich
Bring a large pot of lightly salted water to a boil
- 1 cup uncooked orzo pasta
- 2 tablespoons olive oil
- 2 cloves garlic
- 1/4 teaspoon crushed red pepper
- 2 skinless, boneless chicken breast halves - cut into bite-size pieces
- salt to taste
- 1 tablespoon chopped fresh parsley
- 2 cups fresh spinach leaves
- grated Parmesan cheese for topping