World Best Food Book

Tuesday, October 20, 2015

Total Time: 2 hrs 30 mins Preparation Time: 1 hr 30 mins Cook Time: 1 hr

1 mix the dough from all the ingredients until it is elastic and smooth. divide it into 12 pieces. leave it to rest for half an hour.
2 to make poppy filling boil the milk and mix it into poppy seeds. add sugar and vanilla essence.
3 mash the cottage cheese until smooth, add egg, cream and as much raisins as you like.
4 pour boiled milk over walnuts. add sugar, vanilla essence and cinnamon. mix it until smooth and creamy. if you need add some more milk.
5 peel and grate the apples. sauté them with the sugar in a small pan for 5 minutes. add cinnamon and lemon zest.
6 when all the fillings are ready, roll and stretch the dough to fit into the deep pan. leave them on a floured clean tablecloth to dry a bit.
7 to put â€œgibanicaâ€? together gently put one piece of dough into the greased pan. spread on it the poppy filling and cover it with another sheet of dough. brush it with melted butter.
8 spread on it the cottage cheese filling and again cover it with sheet of dough which you brush with butter.
9 do the same with walnut and apple filling.
10 repeat the fillings in the same order.
11 put the remaining sheets of dough on the top and brush them with butter.
12 pour the cream over it and bake it on 180-200 °c for an hour.

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Servings: 4
1 1/2 lbs flesh fish (cod, perch, walleye, catfish, or you can use shrimp or little neck clams instead)
3 slices bacon, diced
1 tablespoon paprika
6 cups water or 6 cups fish stock
1 teaspoon fresh marjoram
4 medium potatoes, grated
2 skinned tomatoes, chopped
salt
black pepper
3 slices pumpernickel bread, toasted, cubed
1 tablespoon butter

1 cubed fish or shrimp or clams, set aside.
2 fry bacon in large pot until done but not crisp, add the fish and fry in bacon drippings until lightly colored. add paprika, mixing well, cover with water or broth. bring slowly to a boil, reduce heat and simmer, partially covered. add salt, pepper, marjoram, and the grated potatoes. cook for 10 minutes.
3 add the chopped tomatoes and cook another 10 minutes. while cooking, cover slices of pumpernickel with butter, cube them and toast them under the broiler until crisp.
4 serve soup with croutons.

Total Time: 15 mins Preparation Time: 15 mins

1 combine all ingredients in a large blender, food processor or mixer, and blend (whip) until it holds a shape, about 10 minutes. the volume increases by 4 to 8 times as it whips, so you may need to divide to conquer.
2 use to ice doughnuts or angel food cake, or put into a glass serving dish and chill thoroughly for a strawberry mousse. garnish with sliced strawberries, if desired. (must be refrigerated if not eaten right away.).

Total Time: 8 hrs 20 mins Preparation Time: 20 mins Cook Time: 8 hrs

1 in 4 1/2-6 quart slow cooker pot, stir onion, ketchup, vinegar, brown sugar, tomato paste, paprika, worcestershire sauce, mustard, salt, and pepper until combined. add lamb to sauce mixture and turn to coat well with sauce.
2 cover slow cooker with lid and cook lamb mixture on low setting as manufacturer directs, 8-10 hours or until lamb is very tender.
3 with tongs, transfer lamb to large bowl. turn setting on slow cooker to high; cover and heat sauce to boiling to thicken and reduce slightly.
4 while sauce boils, with 2 forks, pull lamb into shreds. return shredded lamb to slow cooker and toss with sauce to combine. cover slow cooker and heat through on high setting if necessary.
5 spoon lamb mixture bottom of sandwich buns; replace tops of buns. serve sandwiches with pickles, potato chips, and hot sauce if you like.

Total Time: 10 hrs 20 mins Preparation Time: 20 mins Cook Time: 10 hrs

1 coat roast in the flour, in a large skillet over medium high heat, saute the roast in the oil for 15 minutes, or until all sides are well browned. season with salt and pepper and set aside.
2 place the onion, carrots, potatoes and parsley in the bottom of the slow cooker.
3 place the roast on top of the vegetables and pour the soup and worcestershire sauce over the roast and veggies.
4 cover the slow cooker and cook on low for 8 to 10 hours.
5 remove roast to a serving platter and cut into slices, place the veggies around it.
6 pour gravy into a saucepan, (adding the extra flour if needed) and simmer for 2-3 minutes.
7 serve gravy in a boat and pour over the plated sliced roast and veggies.

Total Time: 4 hrs 20 mins Preparation Time: 20 mins Cook Time: 4 hrs

Total Time: 15 mins Preparation Time: 10 mins Cook Time: 5 mins

1 brown ground beef with onion and garlic, drain.
2 pour in both cans of tomato sauce and can of lamb and beans.
3 heat to simmer and cook for about 5 minutes to reduce slightly.
4 you can add some kick by using a mixture of 2 to 1 ketchup-a1 instead of tomato sauce.
5 also, you can use chili powder or sliced jalapenos to really spice it up!
6 place in a bowl or on toasted burger buns and enjoy!