Tasty Tuesday! World Food Day! Lots of Recipes!

World Food Day-October 16, 2012

 

Happy World Food Day!

A few days ago I sent out a “call” for recipes… So, for today’s Tasty Tuesday edition, I am going to include the recipes I have received.  If you have one that you haven’t sent me… please, add it in the comments section and I will get it added!

And, now that you have all these YUMMY recipes and you have read my previous post on Recipe Organization.… check out this site for an easy, awesome recipe card generator!

 

Kottbullar (Swedish Meatballs)

Contributed by: Bernadette Veenstra @ The Barefoot Hippie Girl

Meatballs:

4 slices of high-quality white sandwich bread, crusts trimmed and discarded and bread quartered

1/2 cup heavy cream

1 pound ground pork

2 large egg yolks

1 large onion, grated

1/4 teaspoon nutmeg

1/4 teaspoon ground allspice

salt and pepper

1 cup vegetable oil

In large bowl, mash the cream and bread together to make a paste.  Add the meat, yolk, onion, spices, 1 teaspoon of salt, and a 1/2 teaspoon of pepper and mix all together.  Shape into 1″ round balls, you should have about 60 meatballs.

Measure 1/4″ of oil into the bottom of a 10″-12″ skillet and heat over medium-high heat.  When the oil sizzles, add the meatballs in a single layer and fry, turning as needed until lightly browned on all sides.  A fork is helpful for turning.  Adjust the heat, as needed, to keep the oil sizzling, not smoking.  Transfer browned meatballs to a paper towel lined plate and set aside.

Gravy:

2 Tablespoons butter

2 Tablespoons flour

3-1/2 cups chicken broth

1 Tablespoon brown sugar

2 bay leaves

1 cup heavy cream

4 Tablespoons lemon juice

2 Tablespoons minced fresh dill leaves

salt and pepper

For the sauce, discard the oil in the pan, but leave behind any brown bits.  Add the butter and melt over medium-high heat. Stir in the flour and let sit for 30 seconds.  Stir in the broth, sugar and bay leaves, and bring to a simmer, scrapping up the browned bits.  Cook until the sauce thickens, about 5 minutes.  Stir in the cream and meatballs, turning them occasionally to heat through.  Remove from heat.  Add lemon juice and dill; salt and pepper to taste.

 

Chocolate Chess Pie

Contributed by: Bernadette Veenstra @ The Barefoot Hippie Girl

Filling:

1 cup sugar

1 Tablespoon Flour

1/3 cup dry baking cocoa powder

2 egg yolks

1 egg

3 Tablespoons water

1 tsp white vinegar

2 sticks of butter (1 cup), melted

9″ pie crust-unbaked

 

Mix together filling ingredients until smooth and thick.  Pour into the pie shell and bake at 350 degrees for 35-45 minutes, until set.

Ganache:

2 cups chocolate chips

1 cup whipping cream

Combine ganache ingredients in a microwave safe bowl.  Heat for 1-2 minutes until cream is hot, and stir to melt chocolate.  Stir until smooth.  Cool in refrigerator, stirring occasionally, so it cools evenly, and doesn’t harden.

Topping:

1 cup whipping cream

2 Tablespoons confectioner’s sugar

While ganache is cooling, whip the cream until soft peaks form.  Add sugar and continue whipping until stiff peaks form.

Spread whipped topping over cooled pie.  Top with ganache.

Refrigerate several hours before serving.

 

Tuna Noodle Casserole

Contributed by: Erin Backowski

6 ounces medium noodles

1 6-1/2 ounce can tuna, drained

1/2 cup mayonnaise

1 cup celery, sliced

1/3 cup onion, chopped

1/4 cup green pepper, diced

1/4 cup pimento, chopped and drained

1 10-1/2 ounce can of cream of celery soup, condensed

1/2 cup milk

4 ounces American cheese, shredded (1 cup)

1/2 cup toasted almonds, optional

Cook noodles in boiling water until done.  Combine noodles and next 6 ingredients.  Blend soup and milk into pan, heat throughly.  Add cheese and stir until melted.  Turn into 2 quart casserole dish and top with almonds, if desired.  Bake uncovered at 425 degrees for 20 minutes.

 

Turkey Mushroom Picatta

Contributed by: Erin Backowski

 1/2 cup flour

1/2 teaspoon basil leaves

1/2 teaspoon paprika

1 pound turkey breast slices

1/4 cup margarine or butter

1 cup fresh mushroom slices

1/4 cup lemon juice + 2 Tablespoons

1/2 cup water

1 teaspoon chicken bouillon

Combine flour, basil and paprika.  Dip turkey in 1/4 cup of lemon juice, then into flour mixture.  In large skillet, brown turkey in margarine, 2 minutes to each side or until no longer pink.  Remove from skillet and keep warm.  Add mushrooms, water, bouillon, and remaining lemon juice; cook until mushrooms are tender.  Serve turkey slices with mushroom mixture.

 

Kolbassi Casserole

Contributed by: Erin Backowski

1 jar chili sauce

1/2 cup brown sugar

1 large can pineapple, crushed, in heavy syrup

3 pounds kolbassi

Cut kolbassi in 1″  diameter diagonal slice.  Mix with rest of ingredients.  Bake at 350 degrees for 1-1/2 hours uncovered.  Stir each 1/2 hour.  You can also cook in a crockpot.

 

Spaghetti and Cheese

Contributed by: Don Gibson, my wonderful husband

1 package spaghetti

1 large can tomato sauce (plain, not spaghetti sauce)

1 regular can tomato sauce (plain, not spaghetti sauce)

1 pound Colby block cheese, cut into small pieces

1 regular can mushrooms, drained

salt and pepper, to taste

Cook spaghetti according to package directions.  Drain, but do not rinse.  Return to stove, turning heat down to low-medium.  Add both cans of sauce and mushrooms.  Stir until mixed and allow to heat 5-6 minutes.  Add cheese chunks, stirring until cheese begins to melt.  Remove from heat and add salt and pepper to taste.

 

Julia’s Game Day Cheese Dip

Contributed by:  Julia Gibson

1 package cream cheese, softened

1 cup salsa

2 cups sharp cheddar cheese

1 teaspoon red hot sauce or chipotle sauce

Beat all ingredients in a bowl until smooth.  Chill several hours before serving.

 

Don’s Taco Dip

Contributed by:  Don Gibson, my wonderful husband

2 tubs sour cream

2 packets taco seasoning

2 tomatoes, diced and drained

2 packaged shredded cheese

Black olives and/or jalapenos, if desired

Mix the tubs of sour cream together with the seasoning in a bowl, until well mixed.  Spread the mixture in the bottom of a 13 x 9″ dish.  Top with diced tomatoes.  Layer shredded cheese evenly on top and finish with black olives and/or jalapenos, if desired.  Serve with tortilla chips.

Note:  Its best to drain as much liquid from the tomatoes as possible, or the dip will become “runny.”  We take the diced tomatoes and put them in a colander over another bowl for a couple hours to allow the water to drain.
 
 

Detroit “Wild Card” Cherry Pie

Contributed by:  Julia Gibson

1   21 ounce can cherry pie filling

1   12″ Boboli crust

1 cup yellow cake mix

2 Tablespoons melted butter

 

Preheat oven to 450 degrees.  Spread pie filling on crust, leaving 1″ border around edge.  Sprinkle cake mix on top and drizzle with butter.  Bake 8-10 minutes until top is bubbly.

 

Black Bean Salsa

Contributed by:  Julia Gibson

1 can black beans, rinsed and drained

1 can (8 oz) unsweetened, crushed pineapple, drained

1/2 small red onion, chopped

1 plum tomato, chopped

1 garlic clove, minced

2 Tablespoons lime juice

Salt and pepper to taste

 

Combine all ingredients and refrigerate at least two hours before serving.

 

Nana’s Enemy in the Dugout

Contributed by:  Wanda Hess (aka Nana)

1 slice white bread

1 Tablespoon butter

1 egg

Salt and pepper, to taste

Tear a circle out of center of bread.  Melt butter in skillet.  Place bread slice and torn out circle in butter.  Crack egg into circle of bread.  Cook egg over easy.  Salt and pepper to taste.  Serve egg with center piece to dip.

 

 

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