Tag Archive for: Recipe

Bulgarian Kavarma

 

Bulgarian Kavarma

Iliyan and Kirilka Itsov - National pastor and wife in Bulgaria
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Course Main Course
Cuisine Bulgarian
Servings 5

Ingredients
  

  • 1 1/2 lbs chicken or pork meat
  • 3/4 lb mushrooms
  • 2 lbs onion
  • 5-6 green and red sweet peppers
  • 2 lbs tomatoes
  • salt
  • cooking oil
  • 1 cup wine

Instructions
 

  • Roast and peel the peppers, then chop them in small pieces.
  • Boil the mushrooms in boiling water with 1 Tbsp vinegar. Drain.
  • Slice the onion into thin half-circles.
  • Slice the meat and boil it.
  • Add the chopped peppers and tomatoes to the meat and continue to boil.
  • When the tomatoes begin to melt, add the boiled mushrooms and sliced onions.
  • After the onions are soft, add salt and cooking oil. Boil for another 3 – 5 min.
  • Pour the meal into a baking dish and add the wine.
  • Cover it with cooking foil and bake in a preheated oven for 15 min.
  • Serve the kavarma decorated with parsley leaves.

 

Bulgarian Shepherd’s Salad

 

Bulgarian Shepherd's Salad

Iliyan and Kirilka Itsov - National pastor and wife in Bulgaria
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Course Salad
Cuisine Bulgarian
Servings 2

Ingredients
  

  • 2 tomatoes
  • 2 red peppers roasted and peeled
  • 1/3 lb cucumber
  • 1 red onion thinly sliced in half circles
  • 1/3 lb ham diced
  • 1/4 lb mushrooms
  • 1/4 lb yellow cheese cubed
  • 4 tbsp cooking oil
  • vinegar
  • salt
  • 2 hardboiled eggs cut in wedges
  • 1/3 lb feta cheese crumbled
  • parsley
  • 10 olives

Instructions
 

  • Chop the tomatoes, peppers and cucumber.
  • Add the onion, ham, mushrooms, and yellow cheese.
  • Add the cooking oil.
  • Mix well and flavor with vinegar and salt.
  • Serve the salad decorated with hard boiled eggs, crumbled cheese, parsley and olives.

 

German Raspberry Dessert

 

German Raspberry Dessert

Jutta Weiss - National pastor's wife in Germany
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Course Dessert
Cuisine German

Ingredients
  

  • 1 lb. frozen raspberries
  • sugar
  • 1 3/4 cups whipping cream
  • 1 1/2 - 3 tsp whipped cream stabilizer
  • 2 cups mascarpone
  • 2 cups yogurt
  • meringues

Instructions
 

  • Put the raspberries in a bowl and sprinkle with some sugar.
  • In a separate bowl mix the mascarpone and yogurt. Add sugar if desired.
  • Whip the cream (adding sugar again), and fold into the mascarpone mixture.
  • Put the cream on top of the raspberries and decorate with meringues.

 

Albanian Yogurt Casserole with Lamb

 

Albanian Yogurt Casserole with Lamb

Pavlina Bishka - National pastor's wife in Albania
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Course Main Course
Cuisine Albanian

Ingredients
  

  • 2 1/4 pounds lamb
  • 4 1/2 cups plain yogurt
  • 5 eggs
  • 1/2 cup rice
  • 3 tbsp flour
  • 2/3 cup butter
  • salt and pepper

Instructions
 

  • Boil the lamb meat with 4 cups of water for about 30 minutes.
  • Remove the meat from the broth.
  • In a bowl mix together the eggs, yogurt, salt, pepper and flour with some of the broth.
  • Stir in the rice.
  • Pour the rice mixture into a greased baking dish.
  • Place the meat on the top.
  • Cut the butter into small pieces and add to the top of the casserole.
  • Bake for 20 minutes at 400° F, or until rice is done.

 

Traditional Albanian Cake

 

Traditional Albanian Cake

Pavlina Bishka - National pastor's wife in Albania
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Course Dessert
Cuisine Albanian
Servings 12

Ingredients
  

  • 5 Eggs
  • 1 1/4 cups sugar
  • 1 1/3 cups thick plain yogurt
  • 2/3 cup sunflower oil
  • 2 cups flour
  • + 2 Tbsp. flour
  • 1 tsp baking soda
  • ½ cup chopped nuts
  • 1/3 cup raisins
  • Vanilla extract
  • 1 Tbsp. finely diced orange peel
  • Powdered sugar

Instructions
 

  • Beat together the eggs and sugar. Mix in the sunflower oil, yogurt and flour. Slowly add the baking soda.
  • Fold in nuts, raisins, vanilla, and orange peel.
  • Bake for 40 minutes at 350° F. Sprinkle cake with powdered sugar if desired.
Keyword cake

 

American Braised Hoisin Beer Short Ribs

 

Braised Hoisin Beer Short Ribs

Member at Hope Lutheran Church in Toronto, Ontario
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Course Main Course

Ingredients
  

  • 3 lbs beef short ribs about 10 ribs
  • 3 tbsp vegetable oil
  • 10-12 garlic cloves smashed
  • 1 piece ginger peeled and sliced in 1/4 inch slices
  • 12 oz good ale recommended: Bass
  • 3 tbsp rice wine vinegar
  • 1 cup hoisin sauce

Instructions
 

  • Season the ribs generously with salt and pepper.
  • Heat the vegetable oil in a large heavy pot with a lid over high heat.
  • Brown the ribs on all sides, in batches if necessary.
  • Remove the ribs and pour off all but a couple tablespoons of the rendered fat.
  • Return the pot to the stove, lower heat to medium and saute the garlic and ginger for about 3 minutes.
  • Add the ribs back to the pot.
  • Add the beer and the vinegar.
  • Stir and then cover and simmer for 2.5 hours.
  • Preheat the oven to 300 degrees F.
  • Pour the hoisin sauce over the ribs, move the pot to the oven, and cook, uncovered, for 30 minutes.
  • Remove ribs and ginger from the sauce.
  • Strain fat from the top of the pat so that you're left with just the good stuff.

 

Brazilian Cheese Bread (Pao De Queijo)

 

Brazilian Cheese Bread (Pao De Queijo)

Linda Marquardt - Former Missionary Wife in Brazil
Pao de queijo go well with a meal or just a cup of coffee or tea. They don't keep well so it's better to eat them the day you make them. If you roll the balls a little larger, you can add some cheese and/or meat to them after they are baked to make little sandwiches.
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Course Side Dish
Cuisine Brazilian

Ingredients
  

  • 2 cups tapioca flour
  • 1 cup milk
  • 1/2 cup butter
  • 1 tsp salt
  • 1 1/2 cups grated parmesan cheese
  • 2 eggs

Instructions
 

  • Add milk, salt and butter to a large pot and bring to a boil. Remove from heat.
  • Add the cheese and eggs. Stir until mixed well.
  • Stir in tapioca flour and stir until dough is stiff enough to roll into balls.
  • Preheat oven to 400 degrees F.
  • Form the mixture into balls a little bigger than the size of a walnut. Place on a greased baking sheet.
  • Bake until golden brown.
  • Best eaten soon after baking.

 

Little Texas Cornbread

 

Little Texas Cornbread

Ashley Boushek - Home Missionary Wife in Sienna, TX
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Course Side Dish
Cuisine American
Servings 8

Ingredients
  

  • 1 cup cornmeal
  • 1 cup shredded cheddar cheese
  • 1 tbsp baking powder
  • 2 eggs
  • 1 can cream-style corn 8.25 ounce can
  • 1 cup sour cream
  • 1/2 cup vegetable oil
  • 1 can chopped green chilis drained, 4 ounces

Instructions
 

  • In a large bowl, combine the cornmeal, cheese and baking powder. In another bowl, combine the eggs, corn, sour cream, oil and chilies. Stir into dry ingredients just until moistened.
  • Pour into a greased 8-in. square baking pan. Bake at 400° for 30-35 minutes or until a toothpick comes out clean. Serve warm. Refrigerate leftovers.

 

Texas Chili

 

Texas Chili

Ashley Boushek - Home Missionary Wife in Sienna, TX
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Course Main Course
Cuisine American

Ingredients
  

  • 2 dried Ancho chilies
  • 2 dried Guajillo chilies
  • 2 tbsp chili powder
  • 2 tbsp paprika
  • 2 tbsp ground cumin
  • 2 tbsp ground cumin
  • 2 tbsp cocoa powder
  • 3 tbsp masa flour
  • 1 tbsp garlic powder
  • 1 tbsp dried oregano
  • 1 tsp ground cinnamon
  • 1 tbsp black pepper
  • 2 tbsp olive oil
  • 3 lbs beef chuck roast cut into 1/2 inch cubes
  • 1 medium white onion
  • 2 jalapeños
  • 3 cups beef stock divided 1 cup and 2 cups
  • 1 bottle Shiner Black Lager or Shiner Bock 12 fl. oz
  • 2 tbsp brown sugar
  • 2 tbsp apple cider vinegar

Instructions
 

  • Cut the stems off the dried chilies and remove all of the seeds. Place them in a blender with 1 cup of warm beef stock. Cover the blender and let them soak in the beef stock for 30 minutes.
  • While the dried chilies are soaking, cut the beef chuck roast into 1/2 inch cubes and dice the white onion and jalapeños.
  • In a bowl, mix together the chili powder, paprika, ground cumin, garlic powder, dried oregano, masa flour, ground cinnamon, cocoa powder, salt, and pepper. Set aside.
  • After 30 minutes, puree the chilies and beef stock together to create a homemade chili paste. Set aside.
  • Heat olive oil in a medium cast-iron Dutch oven. Brown the beef chuck cubes on all sides. If there is not enough room in the Dutch oven, brown the beef chuck cubes in batches. Do not remove the brown buts or liquid from the Dutch oven - this has all the flavor and will be used for the Texas Chili. Remove the browned beef chuck and set aside.
  • Using the remaining liquid in the saucepan, sauté the onions till translucent. Then add the diced jalapeños.
  • Deglaze the Dutch oven by adding the Shiner beer, remaining 2 cups of beef stock, and apple cider vinegar. Then scrape the bottom of the pan with a spatula to get all the bits of flavor incorporated.
  • Add the beef chuck back into the Dutch oven along with the homemade chili paste, dry ingredient mix, and brown sugar. Mix all of the ingredients together and bring to a boil.
  • Once it comes to a boil, lower the heat, slightly cover the Dutch oven, and simmer for 2 - 2.5 hours or until the beef chuck is tender. Make sure you stir the Texas Chili occasionally.

 

Apple Cinnamon Quick Bread

 

Apple Cinnamon Quick Bread

Henrich Family - Home Missionary family in Toronto, Ontario
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Course Breakfast
Cuisine American

Ingredients
  

For the Bread

  • 3 cups apples diced
  • 3 cups flour
  • 1 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 cup unsweetened applesauce or vegetable oil
  • 3 eggs
  • 1 1/2 cups sugar
  • 1/2 cup brown sugar
  • 1 tsp vanilla extract

For the Streusel

  • 5 tbsp softened butter salted
  • 4 tbsp sugar
  • 2 tsp cinnamon

Instructions
 

To make the bread

  • Preheat the oven to 325 degrees F and lightly spray 9x5 loaf pans with non-stick spray. Set aside.
  • Peel your apples and dice into small pieces.
  • In a medium bowl, add the flour, cinnamon, nutmeg, baking soda, and salt and whisk together.
  • In another large bowl, add the applesauce (or vegetable oil), eggs, sugars, and vanilla and mix with a whisk until fully combined.
  • Pour the dry ingredients into the wet ingredients in batches (three parts) and stir with a spatula until fully combined. The batter will be very thick.
  • Stir in diced apples.
  • Pour half of the batter into each prepared loaf pan - try to keep the amounts even.

To make the streusel

  • In a small bowl, add the softened butter, cinnamon, and sugar and mix together with a fork. Drop the streusel mixture onto the tops of the batter and lightly swirl.
  • Bake for 1 hour then check on your loaves. Insert a toothpick into the center - if it comes out clean, with moist crumbs, your bread is done.
  • Let cool in the pan for about 10 minutes, then lightly run a knife around the edges to loosen. Flip onto a plate, slice and enjoy.