random stuffs mostly vintage and found
Jellied Pigs Feet 2 pigs feet (chopped in half) ½ onion 2 bay leaves ¾ tsp peppercorns 8 whole allspice salt pepper water to cover Boil till meat begins to fall from bones (about 4 hours) Take feet out of broth and remove bones. Put meat into loaf pan 5×8" and strain broth over […]
UJHAZI TYUKLEVES (Fowl Soup, Ujhazi Style) 1 Fowl (3 to 5 lb.) 6 black peppercorns 1 Tbsp. salt 1 small onion (chopped) 2 garlic cloves (crushed) 1 medium-sized tomato (peeled, chopped and seeded) 1 thin slice of fresh ginger root 1 knob celery (peeled and sliced) 3 small young carrots (peeled) 2 young parsnips […]
The word baklava is first attested in English in 1650, a borrowing from Ottoman Turkish باقلاوه /bɑːklɑvɑː/.The name baklava is used in many languages with minor phonetic and spelling variations. Historian Paul D. Buell argues that the word “baklava” may come from the Mongolian root baγla- ‘to tie, wrap up, pile up’ composed with the […]
RUBENTORTE (Carrot Cake) 2 to 4 yolks of eggs 5 to 8 ounces of sugar peel and juice of 1 lemon 10 ounces grated nuts 10 ounces grated raw carrots 1 ½ ounces flour 1 tsp. baking powder 2 to 4 egg whites (beaten) Mix 2-4 egg yolks, 5-8 ounces of sugar and the […]
Rouladen or Rinderrouladen is a German meat dish, usually consisting of bacon, onions, mustard and pickles wrapped in thinly sliced beef which is then cooked. The dish is considered traditional also in the Upper Silesia region of Poland where it is known as rolada śląska (Silesian roulade) and in the Czech Republic where it is […]