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Reizilennuki Toidutare

Food for Estonians

 6 või 7 l vett (saab 5 x 3-liitrist purki)

200 g soola
200 g suhkrut

150 g 30%  äädikat
 
Maitseained- mustsõstralehed, küüslauk, pipraterad, mädarõigas, tillivarred. Kurgid ja maitseained purki, kuum marinaad peale, kuumuta veidi ja sulge kaaned.
 
8 quartise purgi jaoks kulus nats üle 3 l marinaadi (mul olid kurgid kas viilutatud või sektoriteks lõigatud, mitte terved).
April 17, 2013

Mexican lasagne

 2 packages of ground beef (80/20% fat)

1 big yellow onions (chop)
2 cans of of red Kidney beans
2 cans of whole kernel corn
2 cans of tomato sauce
1 small can of green chili pepper
10 flour tortillas (bigger ones)
1 Trader Joe’s Taco Seasoning (use less, if you want less spicy)
Shredded Cheddar cheese
Cilantro, sour cream, salt, pepper

It is easy to prepare. Sorry, I don’t use exact measurements.

Brown onion and ground beef in a large pot. Add tomato sauce,
drained beans and corn, chili pepper, and seasoning. Mix them well.

Butter the lasagna dish and build layers with flour tortillas: tortillas (cut to cover all the surface), meat from the pot, shredder cheese. I usually get 3 layers.

Preheat oven 350 F and keep it there for 30 minutes. Serve with Cilantro and sour cream.

September 5, 2012

Zucchini lasagne

 Zucchini Lasagna

(Slightly adapted from Dashing Dish)
Ingredients
5 medium zucchini
1 lb lean ground turkey
1 onion, diced
2 cups fresh broccoli, chopped small
2 cups fresh cauliflower, chopped small
2 cups fesh spinach, chopped

2 cloves garlic, minced
sprinkle of seasoning salt salt & pepper
 
1 25 oz jar of spaghetti sauce (I used Healthy Choice)
2 cups cottage cheese (I used 1 %)
1/2 cup Parmesan cheese, grated
1 cup mozzarella cheese, shredded
 
 
Directions
Preheat oven to 425. Line a cookie tray with parchment paper, set aside.
 
 
Slice zucchini into 1/8 inch slices. arrange zucchini on cookie sheet and bake at 425 for 5 minutes on each side. Remove from oven and then turn oven to 375.
 
 
For meat sauce – In a large non-stick skillet, cook meat until it’s browned. To the skillet, add the veggies, seasonings, and the entire jar of spaghetti sauce. Simmer for about 10 minutes, (or until veggies begin to soften), stirring occasionally.
For cheese layer – Mix the cottage cheese and parmesan cheese together.
To assemble your lasagna – Spray 2 8 X8 pans with cooking spray. (Can also be made in 1 – 9X13 pan)
Our layers went like this:
 


Meat Sauce
 


Zucchini "noodles"
 


Cottage cheese layer.
Then, repeat that one more time – meat sauce, zucchini, cottage cheese.
 
 
And end with – meat sauce, zucchini, sprinkle with Mozza cheese.
That’s 3 layers of meat, 3 layers of zucchini, but only 2 layers of the cottage cheese.
Cover with tinfoil and bake at 375 for 50 minutes. Remove foil and bake for 10 more minutes, uncovered.
Remove from oven and let sit for at least 10 minutes before serving.
June 1, 2012

JERK MARINADE

 

1/3 cup soy sauce
3 tbsp worcestershire sauce
1/3 cup apple juice
juice of 4 limes
1/2 cup canola oil
1 tbsp paprika
1 tbsp ground allspice
1 tbsp coriander
1 tbsp thyme
1/2 tbsp cumin
1/2 tsp cinnamon
6-8 scallions chopped
8 cloves of garlic, grated
2 habanero peppers ( the original recipe called for 6-8, but I found 2 to work perfectly)
2 inch piece of ginger root, grated
4 bay leaves
 
Blend all ingredients in food processor until smooth.  Wash and pat dry your chicken.  Season chicken with salt & pepper only.  Place chicken in plastic bag, pour needed amount in bag to cover the chicken.  Seal bag and mix the marinade well with chicken.  Leave in refrigerator for 1-2 days.  This marinade is so BOMB!! You can use the leftover marinade as a sauce over chicken if you like.  This amount will marinade about 12 large chicken breast.
 
June 1, 2012

CAFE RIO CHICKEN

2 lbs chicken breasts

1/2 a small bottle of zesty Italian dressing

1/2 Tbsp. minced garlic

1 pkt ranch dressing mix (mixed with 1/2 cup of water)

1/2 Tbsp. chili powder

1/2 Tbsp. ground cumin.  


Place all ingredients in a crock pot. Cook on High 5-6 hours OR on Low 8 hours.
January 16, 2011

Jogurti tarretis

 

 liiter jogurtit (mingit maasika)

400 ml vahukoort

mingit selga küpsise pudi või mingit kakaoküpsise pudi segada

zelatiini siis vaatan et mis kogus vaja vedelikule. aga tarretised peab tegema alati magusama, sest kui segad sulatatud zelatiini  hulka siis see vähendab magusat maitset oluliselt. peab vaatama et oleks pehmem kausis, et ei jää nagu kumm

 

December 10, 2010

Crab di

1 can cream of mushroom soup
1 8-oz package of cream cheese
1 c. mayo
1 c. chopped celery
1 c. chopped onions
1 can (not sure what size, like a regular size can of tuna, maybe 4 oz?) tiny shrimp, rinsed & drained
1 can (same size as shrimp) crab meat, rinsed & drained.
 
Heat the soup & cream cheese together in a saucepan on low heat until cream cheese is just melted & thoroughly combined with soup.  Remove from heat for 5 min.
 
Mix all ingredients in a large bowl.  Refrigerate at least 4 hours before serving.
May 10, 2010

Susan’s Quiche

 

2 Cups mozzarella cheese
1 1/2 Cups heavy cream
3/4 Cup Egg mixture
1 Cup sausage crumbles
1 Tbs Onion
1 Tbs Black Olive (optional)
2 Tbs flour
1 Tsp Basil
1 9" Pie shell
 
Combine all ingredients in a mixing bowl.  Preheat oven to 350 degress.  Place crust on a cookie sheet.  Fill crust with egg/cheese mixture and bake for 40-45 mins or until knife inserted near center comes out clean.  Cool 5 mins before serving.

INGREDIENTS (Nutrition)

    * 10 slices bacon
    * 1 head fresh broccoli, cut into bite size pieces
    * 1/4 cup red onion, chopped
    * 1/2 cup raisins
    * 3 tablespoons white wine vinegar
    * 2 tablespoons white sugar
    * 1 cup mayonnaise
    * 1 cup sunflower seeds

 DIRECTIONS

   1. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
   2. In a medium bowl, combine the broccoli, onion and raisins. In a small bowl, whisk together the vinegar, sugar and mayonnaise. Pour over broccoli mixture, and toss until well mixed. Refrigerate for at least two hours.
   3. Before serving, toss salad with crumbled bacon and sunflower seeds.

July 13, 2009

Thai Red Curry

Ingredients:

 

4 oz. boneless and skinless chicken breast (cut into small cubes)
4 oz. big scallops
2 long beans (cut into 2-inch lengths)
Some thickly sliced carrot
1 kaffir lime leave (cut into fine thin strips)
1 tablespoon oil
1 1/2 tablespoon red curry paste ( I used Mae Ploy red curry paste)
2 teaspoons palm sugar
1/4 teaspoon fish sauce
80 ml. coconut milk
1/4 cup water

Method:

Heat up a small pot with the cooking oil. Saute the red curry paste until aromatic.  Add the scallops and chicken into the pot and stir well with the curry paste. Add coconut milk, water, long beans, carrots, kaffir lime leaves, and bring the curry to boil. Add fish sauce, palm sugar, and stir-continuously for 1o seconds or so, dish out and serve immediately with steamed jasmine rice.