how to poach eggs
| General Recipes
Cooking receipe to make how to poach eggs under category General Recipes. You may find some video clips related to this receipe below.how to poach eggsdelia smithHow to poach eggsThe key to a well poached egg is to keep the water at a bare simmer throughout the cookingBefore we begin to talk about h
[ read more ]
Martinez Cocktail
| Drink Master
Cooking receipe to make Martinez Cocktail under category Drink Master. You may find some video clips related to this receipe below. 1 dash Orange Bitters 1 oz Dry Vermouth 1/4 tsp Triple Sec 1 oz GinStir with ice and strain into cocktail glass. Serv
[ read more ]
Matcha Green Tea Vanilla Cookies Recipe Japanese cooking recipe
| Japanese
Ingredients 2 1/2 cups all-purpose flour 1 teaspoon matcha green tea powder 1 teaspoon baking powder 1 pinch salt 1 cup butter, at room temperature 1 1/4 cups granulated sugar 2 large egg yolks 1 1/2 teaspoons vanilla extract sugar, for sprinkling (optional) Directions 1In a medium bowl,com
[ read more ]
chicken broth
| General Recipes
Cooking receipe to make chicken broth under category General Recipes. You may find some video clips related to this receipe below.chicken brothBrodo di PolloitalianThis forms the basis of many soups. The chicken can be reserved hot for the main course or cold with Salsa verde orMaionese tonnata (qv)
[ read more ]
Cooking receipe to make BUKOVINIAN NACHYNKA (corn bread stuffing) under category Ukrainian Recipes. You may find some video clips related to this receipe below.
Ukrainian Nachynka (corn bread stuffing) 5 recipes:
Here is a superior and spicy version of a native Bukovinian nachynka (dressing) served as an accompaniment to meat. It is often made in large quantities for weddings and community dinners in Bukovinian settlements in Canada. Excellent with any preparation of meat, or as a meal in itself for lunch or supper. For an aromatic dish, increase the pepper slightly in this recipe.
BUKOVINIAN NACHYNKA:
1 small onion, chopped fine
3 tablespoons butter
1 cup corn meal
1 teaspoon salt
1 teaspoon sugar
1/4 teaspoon pepper
1/4 teaspoon cinnamon, if desired
3 1/2 cups scalded milk
1/2 cup light cream
2 to 3 eggs, well beaten
Cook the onion in the butter until it is tender but not brown. Add the corn meal along with the salt, sugar, pepper, and cinnamon, and mix them to coat the cereal thoroughly with the butter. Pour in the scalded milk gradually and stir briskly until the mixture is smooth and free of lumps. Cook until it thickens. Remove it from the range and blend in the cream. Beat the eggs well and fold into the cereal. Spoon into a 2-quart buttered casserole. Bake the nachynka uncovered in a moderate oven (350 degrees F) for 1 hour. It should have a crisp golden brown crust all around. Serves 6 to 8.
BUKOVINIAN NACHYNKA 2
6 slices bacon
1 small onion, finely chopped
3 tbsp. butter or bacon drippings
1 cup cornmeal
1 tsp. salt
1/4 tsp. pepper
1 tsp. sugar
3 1/2 cups milk, scalded
3 eggs, well-beaten
1/2 cup light cream
Fry bacon until crisp. Add onion and saute. Remove bacon and onion. Bacon drippings can be used instead of butter. On low heat, gently stir in the cornmeal and stir so it is coated. Add salt, pepper, and sugar.
Scald milk and add it gradually, stirring constantly, until bubbly and all the milk is gone. Simmer until thickened.
Remove from heat and add eggs, cream, bacon pieces, and onion. fold gently. Pour into 2 quart casserole and bake uncovered in oven for 1 hour at 350 degrees F.
CHICKEN BROTH NACHYNKA:
The following Bukovinian dressing or spoon bread is tender-moist and rich in chicken flavor. There is no fat or seasoning in this recipe. It is therefore important that the chicken broth be rich in fat and well seasoned. If a slightly thicker mixture is desired, the broth may be reduced to 4 cups and the nachynka baked in a moderate oven for a brief period.
1 cup corn meal
5 cups boiling rich and well seasoned chicken broth
3 egg yolks, well beaten
Add the corn meal gradually to the boiling chicken broth, and stir until smooth and free of lumps. Cook the mixture until most of the liquid is absorbed. This mixture should not be very thick. Stir some of the hot cereal into the beaten yolks, and then blend it with the rest. Cook it over a low heat from 5 to 6 minutes. Serve hot or cold with any meat preparation. serves 7 to 9.
NACHYNKA:
1 medium onion
1/4 lb. butter
1 cup cornmeal
1 tsp. sugar
1 tsp. salt
1 quart warm milk
4 eggs, well-beaten
1 tsp. baking powder
Saute chopped onion in butter. Do not brown. Turn heat to low. Add cornmeal to butter and mix well. Add the sugar, salt and warm milk. Stir slowly until the cornmeal begins to thicken. Remove from heat. Add the eggs and baking powder. Mix well. Pour into a greased 3-quart casserole. Bake at 325 degrees F. for 1 hor.
NACHYNKA FOR 100 PEOPLE:
1 cup diced onion
1 pound butter
6 cups cornmeal
6 quarts milk
4 cups cream
1/3 cup sugar
2 tbsp. salt
2 tsp. pepper
24 eggs
4 tsp. baking powder
Saute onions in butter. Add cornmeal and fry for a little longer. Combine milk, cream, sugar, salt, and pepper. Heat until warm, add to cornmeal, mixing constantly. Let cook till thickened (if lumpy beat with egg beater). Remove from heat and add well-beaten eggs and baking powder. Fold in gently. Pour into large greased roasting pan. Bake uncovered at 350 degrees F. for 1 to 1 1/2 hours, or until golden brown.
[tubepress mode=’tag’, tagValue=’BUKOVINIAN NACHYNKA (corn bread stuffing)’]
