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Recipes
Pierogi Dough
By pikassob
Polish dumplings
- Dough:
- 2 cups sifted flour
- 1 large egg
- 1/4 tsp salt
- 1/2 cup hot water
- Cheese and Potato Filling:
- (Pierogi Ruskie lub Maloruskie)
- 1 lb potatoes
- 1/2 lb farmer's cheese
- 1 minced onion
- 1 tbs butter
- salt and pepper
- Sweet Cheese Filling:
- (Pierogi z Serem na Slodko)
- 1 lb farmer's cheese
- 1/3 cup sugar
- 2 egg yolks
- 1 egg white
- 1/4 cup raisins (optional)
- Dash of salt
- Unsweet Cheese Filling:
- (Pierogi z Serem na Slono)
- 1 lb farmer's cheese
- 1 egg
- 1 egg yolk
- 1 tsp melted butter
- salt and pepper
Chocolate Zucchini Cake
By pikassob
Preheat oven to 325°F. Butter and flour 13 x 9 x 2-inch baking pan
- 2 1/4 cups sifted all purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 3/4 cups sugar
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 2 cups grated unpeeled zucchini (about 2 1/2 medium)
- 1 6-oz pkg (about 1 cup) semisweet chocolate chips
- 3/4 cup chopped walnuts
Mom's Coffee Cake
By pikassob
Batter: Beat butter and sugar mixture Add eggs and vanilla, beat until smooth Combine dry ingredients separately A...
- Cake:
- 1/4 lb butter/margarine
- 1 cup sugar
- 2 eggs
- 1 tsp vanilla
- 2 cups flour
- 2 tbs cream
- 1 heaping tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 pint (1 cup) sour cream
- Crumble:
- 1/2 cup sugar
- 1/2 cup chopped nuts
- 1/2 tsp cinnamon
- 2 tbs butter
- 1 tbs flour
Chard & Feta Tart
By pikassob
Fragrant lemon zest, briny olives and salty feta balance the bitterness of the dark leafy greens in this Greek-insp...
- Crust
- 3/4 cup whole-wheat pastry flour
- 3/4 cup all-purpose flour
- 1 1/2 tablespoons chopped fresh thyme, or oregano
- 3/4 teaspoon salt
- 3/4 teaspoon freshly ground pepper
- 1/3 cup extra-virgin olive oil
- 5 tablespoons cold water
- Filling
- 2 teaspoons extra-virgin olive oil
- 6 cups chopped chard, (1 bunch), de-stemmed
- 2 tablespoons minced garlic
- 2 tablespoons water
- 2 large eggs
- 1 cup part-skim ricotta cheese
- 1 teaspoon freshly grated lemon zest
- 1/8 teaspoon freshly ground pepper
- 1/2 cup chopped pitted kalamata olives
- 1/3 cup crumbled feta cheese
Coconut Noodles with Scallops and Pea Tendrils
By pikassob
Preparation 1. Cook noodles in boiling water 1 1/2 minutes; drain
- 1 (6.75-ounce) package uncooked rice sticks (rice-flour noodles)
- 1/2 cup chopped fresh cilantro
- 1/3 cup coarsely chopped peeled fresh lemongrass (about 2 stalks)
- 1 tablespoon grated peeled fresh ginger
- 2 teaspoons shrimp paste or anchovy paste
- 3 to 4 Thai chiles, halved and seeded
- 3 garlic cloves, peeled
- 2 shallots, peeled
- 1 tablespoon dark sesame oil
- 1 cup fat-free, less-sodium chicken broth
- 2 tablespoons brown sugar
- 3 1/2 tablespoons lower-sodium soy sauce
- 1/4 teaspoon salt
- 1 (14-ounce) can light coconut milk
- 4 cups thinly sliced napa (Chinese) cabbage (1 small head)
- 1 1/2 cups thinly sliced green onions, divided
- 1 cup fresh or frozen green peas, thawed $
- 1 pound sea scallops, halved horizontally $
- 4 cups pea tendrils, coarsely chopped (about 1/4 pound)
Curried Chickpeas with Mustard Greens
By pikassob
The Commonwealth Restaurant and Skybar in Charlottesville, VA recently posted one of its recipes in a weekly local ...
- 4 cups garbanzo beans
- 2 tablespoons tomato paste
- 2 tablespoons garam masala
- 1 teaspoon cinnamon
- 1 tablespoon cumin seed
- 2 tablespoons turmeric
- 1 teaspoon salt
- 1/2 teaspoon cayenne
- 1 bunch mustard greens
- 8 curry leaves
- 1 vidalia onion, diced
- 3 tablespoons clarified butter
- water to fill a large pot
Basil and Prosciutto Corn Muffins
By pikassob
Preheat an oven to 180 C (350 F)
- 170 g instant or 2-minute polenta
- 50 g rice flour
- 25 g potato starch
- 1 tsp. Italian seasoning
- 1 tsp. baking soda
- salt & pepper
- 360 g sour cream
- 2 eggs, beaten
- few drops of lemon juice
- butter
- 12 basil leaves
- 12 slices prosciutto
Turkey Cutlets with Rhubarb Chutney
By pikassob
Try rhubarb in this tangy chutney with golden raisins and fresh ginger, served with turkey
- 2 teaspoons plus 1 tablespoon canola oil, divided
- 1/3 cup chopped red onion
- 2 cups sliced fresh or frozen rhubarb (thawed and drained, if frozen)
- 1/3 cup golden raisins
- 1/3 cup light brown sugar
- 1 tbs cider vinegar
- 2 tsp minced fresh ginger or 1/4 teaspoon ground ginger
- 1/4 teaspoon freshly ground pepper, divided
- 4 turkey cutlets (about 1 pound), 1/4 inch thick
- 1/4 teaspoon salt
Caribbean Kiss
By pikassob
Combine all of the ingredients except the coconut in a blender
- 1/4 cup white rum
- 1 tablespoon grenadine syrup
- 1 tablespoon sugar
- 5 fresh strawberries, sliced 4 ice cubes
- 1 lemon (juice)
- 2 tablespoons light cream or evaporated milk
- grated coconut for garnish
Indian Mango Dal
By pikassob
Place lentils in a colander and rinse until the water runs clear
- 1 cup yellow lentils
- 4 cups water
- 1 tsp salt, divided
- 1/2 teaspoon ground turmeric
- 1 tbs canola oil
- 1/2 tsp cumin seeds
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 1 tbs mined fresh ginger
- 1/2 tsp ground coriander
- 1/4 tsp cayenne pepper
- 2 mangoes, peeled and diced
- 1/2 cup chopped fresh cilantro