Delicious Roast Pork Roast - Super Food Recipe

Now, even though he was a collector of food worldwide revenues for many years I had the pleasant task of having to make a party for a group of potential customers. Although the group was composed of various nationalities, I decided to prepare a dish of Western-style "barbecue oven roast pork." I was pretty sure that the pig was not likely to offend any of my potential customers?

Although I have thousands of recipes and popular recipes and above all in PDF format, which these days are available for immediate download worldwide, I wanted something different.

After several searches I came across a free ebook containing 490 Blue Ribbon Recipes, was the exact recipe I wanted.

Having acquired my recipe I was excited to see how a recipe can cause a "blue ribbon".

Once again, I did loads of different combinations of search words such as "Blue Ribbon and," and I was surprised to discover that there was no real definition, maybe just not looking in the right places, but my research was quite in-depth.

What I did find, however, that the blue ribbon race in America is very competitive.

Basically, I learned that each year about 80 exhibitions in the United States representing 50 states. Each room has its own recipe for the blue ribbon event. The range of acceptable types is very diverse, which means there is something available for everyone. I found references to these shows from the 1800

Blue Ribbon Recipes you will find in the categories of appetizers, soups, sandwiches, main dishes, breads, muffins, biscuits, dips, dressings and every dessert you can think of. In fact, there are recipes to satisfy every passion and every opportunity in a world of Blue Ribbon Recipes.

Surprisingly, participants from hardcore old hands and competitors around the country as a whole in revenue for cash rewards for novice home chefs happy to take a chance with recipes old grannies for, say, the good old "Apple Pie".

As one of the combatants, said he hoped "I love to go to county fairs and state and competition for revenue collection and cookbooks for many years."

Inevitably, I suppose, commercialism has crept in these events. In recent years, apparently sponsoring competitions recipe for national food companies have become a popular show across America. Several companies such generous prizes original recipes with their products.

Again, in particular, certain foods have been originally the result of state fairs. Back in 1852 at the State Fair of Texas first, a great competitor named Gail Borden Jr. presented a dry "meat biscuit" recipe. The recognition and success came somewhat later, after turning the processed milk and condensed into a "national brand".

If you are looking for a delicious meal to be proud of, let's face it, you can not go wrong with a recipe that won a state fair competition and even better if the "Blue Ribbon" award! Obviously not just giving birth!

Chocolate Torte Bajada

This is a chocolate version Bajada Torte, a chocolate-based treat Croatian Bajada developed by Kras. It contains as a nougat filling of hazelnuts and almonds sandwiched between two layers of chocolate.

This is an authentic recipe for the cake Bajadera. This is my version. I use chocolate wafers round full of honey, available in stores, but a rectangular cake wafers European Union, which is known as "oblatne vafel listovi" Croatia, works well. This cake is very rich so a small slice will do well.

Makes 16 slices

Preparation time: 20 minutes

Cook time: 10 minutes

Total: 30 minutes

Ingredients:

* 2 (3 oz) Packages (6 plates) filled with chocolate waffles with honey (see below) or 3 slices of torte

*.

* Filling:

* 1 cup water

* 3 cups sugar

* 10 ounces (2 1 / 2 stick) unsalted butter

* 5 1 / 2 cups chocolate cookie crumbs (or dry crumbs of chocolate cake)

Cup * 2 1 / 2 unsweetened shredded coconut

* 1 / 4 cup Grand Marnier or Chambord (optional)

*.

* Ganache coating:

* 8 ounces semisweet chocolate, cut into 1/2-inch pieces

* 3 / 4 cup whipping cream

2 tablespoons unsalted butter

1 tablespoon Grand Marnier or Chambord (optional)

Preparation:

1. If you're using honey wafers round bottom-line 9-inch spring form pan with parchment paper. If you are using a rectangular cake wafers, set directly on a plate and serve to build a cake using 3 wafers.

2. In a large skillet, heat water and sugar over medium heat until sugar dissolves. Add butter, chocolate crumbs, coconut and liqueur, if desired. Mix until ingredients are moistened and remove from heat.

Third Place one wafer with honey in the bottom of prepared pan. Spread 1 / 5 of the filling on the plate and place another sheet on top, pressing lightly. Spread another 1 / 4 of the filling on the second wafer and top with the third plate. Continue in this manner, ending with a plate on top. Cover with plastic wrap and weight down to compress the layers. Refrigerate 1 hour.

4. Meanwhile, prepare the ganache filling by placing chopped chocolate heatproof bowl. Put the cream and butter, heat-resistant bowl and microwave until boiling. Pour the chocolate liqueur and add, if you are using, and cover with plastic wrap. Cook over low heat for 15 minutes. Remove plastic and stir until smooth and thick.

5. Remove cake from refrigerator and pour the ganache over, spreading evenly and let it drip down the sides. Refrigerate until firm, at least 1 hour. To serve, run a knife around the pan and remove the ring. Slide a large spatula between the thin parchment paper and the bottom of the cake. Place on a plate and cut. To cut, place in freezer for 30 minutes. Slice and part of the plate and allow to come to room temperature for more flavor. You can decorate with rosettes of whipped cream and candied flowers, if desired.

Polish Rye Bread Recipe Sourdough - Chleb Zwykly Did Zakwasie

Baking rye bread recipe Polish gives a delicious taste, but it takes two days to mature, so plan accordingly. Many people are familiar with the white sourdough bread, but do not realize some sausages are made with yeast Ryes, too. Loaves of rye bread and wheat flour should be illuminated with white, otherwise it would be too dense. Brushing with egg white before baking bread gives a beautiful sheen.

QUICK: instead of the starter, replace 1 1 / 2 cups of buttermilk and water to reduce the recipe for 2 1 / 2 cup and 3 / 4 cup.

See this picture enlarged.

Makes 2 loaves of sourdough rye in Poland

Preparation time: 20 minutes

Cooking time: 40 minutes

Total time: 1 hour

Ingredients:

* Pan:

* 4 tablespoons half rye flour

* 3 tablespoons hot milk

*.

* Pain:

* 4 cups medium rye flour

* 4 cups flour

* 1 teaspoon salt

* 1 package (2 1 / 4 tsp) instant yeast (not rapid rise)

* 2 tablespoons butter, softened

Cup water * 2 1 / 2 warm

* 1 tablespoon caraway seeds

Preparation:

1. For the appetizer, in a small bowl, mix together 4 tablespoons of rye flour and milk. Cover with plastic and set in a warm place to ripen two days, or until it smells pleasantly sour.

In a second large bowl, combine the rye flour and white, salt, yeast, butter, water and starter. Knead 7 minutes by machine or 10 minutes in hand. Place in a clean, greased bowl, cover with plastic and let rise in warm place until doubled, about 1 hour.

Third Punch down dough, knead 1 minute and divided into two halves. Shape each half into a round of 2 lined with parchment paper baking. Cover with oiled plastic and let rise 30 minutes or until almost doubled. Preheat oven to 400 degrees.

4. Brush egg white becomes risen and sprinkle with caraway seeds. Bake for 35-40 minutes or until an instant read thermometer registers 190-195 degrees, and the bread sounds hollow when tapped. Cool on a wire rack.

Nut Roll Recipe Easy

This recipe is easy Croatian nut roll is only a scale and filling comes together on the stove. To ensure against leakage, the roller nut are baked in a greased loaf pans.

Preparation time: 20 minutes

Cooking time: 35 minutes

Rise of: 1 hour, 30 minutes

Total time: 2 hours, 25 minutes

Yield: 2 Rolls of nut

Ingredients:

* The dough:

* 1 cup sour cream

* 3 tablespoons butter, softened

* 5 tablespoons sugar

* Baking soda 1 / 8 teaspoon

* 1 1 / 2 teaspoon salt

* 3 cups all-purpose flour

* 1 package (2 1 / 4 tsp) instant yeast or quick-rise

* 2 large eggs, beaten

*.

* Nut Filling:

1 pound walnuts, finely ground, such as sawdust

* Cup milk 1 / 2

* 1 1 / 2 cups sugar

* 1 egg

* 4 oz (1 stick) butter

Preparation:

First make the first fill. In a medium nonstick saucepan, combine all filling ingredients. Bring to a boil, reduce heat and simmer over medium-low heat, stirring frequently (if you use a pot that is not nonstick, watch and toss gently to the stuffing does not burn) until the mixture is thick. Cool completely before spreading on the dough, but not in the refrigerator because it will be too firm to spread.

Two For the dough: In a large saucepan (or in a bowl in the microwave), put the sour cream to a boil. Remove from heat and stir to mix, 3 tablespoons butter, 5 tablespoons sugar, baking powder and salt. Cool to 120 to 130 degrees on an instant-read thermometer.

While the third sour cream mixture is chilling, in a large bowl, whisk together flour and baking powder. Add the eggs to cool the sour cream mixture and add to flour-yeast mixture. Mix with hands until dough is sticky. Turn out onto a lightly floured surface and knead lightly to form a smooth ball. Cover with inverted bowl or greased plastic wrap and let stand for 5 minutes.

The fourth batter is soft. Divide in half. Working with a piece of dough at a time and use it as little extra flour as possible, roll to 1 / 4 "thick. Spread half of filling.

5th Turn the pages of the dough, then roll from bottom to top. Place in a greased loaf pan and let rise for 1 to 1 1 / 2 hour, covered with greased plastic until fluffy. Repeat with remaining dough and filling. Preheat oven to 350 degrees. Bake for 35 minutes. Let cool in pan 10 minutes. Then invert the pan on a rack. Deployment of fresh walnuts on the side.

Kajmak Traditional Serbian Recipe

Kajmak is a new Serbian / Croatian, unrefined, or "new" cheese made from unpasteurized milk, non-homogenized milk.

It is usually served with bread as an appetizer (lepinja kajmakom SA), but also as a condiment in fondue version of a hamburger Balkans (pljeskavica kajmakom SA) Patty, and simmer beef shank (Ribic kajmaku u), or placed in pita bread with sauce Cevapcici.

If allowed to ferment, age kajmak has a stronger flavor and is yellow, and is necessary for a pie (pita) called gibanica.

Makes about 2 cups

Ingredients:

* 2 liters of unpasteurized milk, not homogenized (raw) cow or sheep milk

* 1 teaspoon salt

Preparation:

1. In medium saucepan, bring the milk, rolling boil. Turn off heat and let cool completely, without stirring (4-5 hours). Remove the cream, which has accumulated on top and refrigerate.

2. Repeat the boiling and cooling process several times, skimming the cream and add to bowl in the refrigerator. Add salt and mix well. Store in an airtight container in the refrigerator for up to two weeks.

Note: Traditional kajmak was made by boiling raw cow or goat milk and place in the wide, shallow containers known as Karlic. When milk is cooled, the cream has reached the top and formed a thin layer on the surface, which was skimmed off and placed in the salt layer in a small wooden tub called cabrica. The process of boiling and foaming was repeated several times until the tub was full.

Recipe of the Russian Tea Cakes

Russian Tea Cakes is a misleading name, because these cookies are really, and there are one form or another in almost every culture. And 'the Mexican wedding cookies, Polish crescents Christmas, snowballs, and more. They are wonderful, melt-in-your-mouth cookies are never out of fashion.

See this picture larger.

Makes about 5 dozen Russian tea cakes

Preparation time: 15 minutes

Cooking time: 20 minutes

Total time: 35 minutes

Ingredients:

* 1 cup (2 sticks) butter, softened

* 1 / 2 cup confectioners sugar

* 2 1 / 2 cup all-purpose flour

* 1 / 2 teaspoon salt

* 1 teaspoon vanilla

* Ground walnuts 3 / 4 cup

Confectioners sugar * '

Preparation:

1. Preheat oven to 350 degrees. In a bowl, and cream the butter and sugar. Add the flour and salt and mix well. Stir in vanilla and nuts until well incorporated.

2. With your hands or a small cookie scoop, roll balls about 1 inch in diameter. Place ungreased baking sheet and bake for 15-20 minutes or until just beginning to brown.

3. While cookies are still warm, pastry wheels' sugar. Keep the tin dusted with confectioners more 'sugar.

Nut Roll Recipe Saliwonczyk

Nut many rolls I've tried a fade dried pasta. But Sophia Saliwonczyk. The bread is soft and fluffy. She said with a wink that is even better than her mother's recipe!

See this photo enlarged roller nut.

Makes 6 Nut Rolls

Preparation time: 30 minutes

Cooking time: 1 hour

Total: 1 hour, 30 minutes

Ingredients:

* 1 pound of butter, softened

* 1 cup shortening

* 8 cups all-purpose flour

* 2 oz compressed yeast

* Water 3 / 4 cup hot

* 2 (16 ounce) container sour cream

* 8 egg yolks, beaten

* 1 teaspoon salt

* ------------------------------------------------- ---

* Filling:

* 8 large egg whites

* 1 tablespoon rum extract

* 4 cups sugar

* 2 pounds ground walnuts

* Egg wash (2 eggs, beaten with 2 teaspoons of sugar)

Preparation:

1. In a large bowl, combine butter, shortening and flour as for pie dough.

Second Dissolve yeast in warm water. Transfer to large bowl and add sour cream, egg yolks and salt. Mix well.

3. Pour the yeast mixture into the flour mixture, using hands, mix until dough is smooth and soft and does not stick to the hands in a pan. Add the flour little more if necessary. Cover and refrigerate overnight.

4. The filling by beating egg whites in a bowl until stiff. Gradually add sugar and nuts. If the mixture is too thick to spread, add a little 'milk.

5th Divide dough into 6 portions. Roll 1/4-inch thick on the pastry cloth. Spread 1 / 6 of fililng on each portion of dough to cover evenly. Pick up the edge of the canvas near you and roll the dough away from you. Pinch the ends. Repeat with remaining dough and filling. Place three rolls on each baking sheet lined with parchment paper large.

6th Heat oven to 325 degrees. Top with nuts rolls lightly and let rise for hours at least 1 / 2. Brush with egg wash. Bake 1 hour or until brown.

When the seventh scroll is completely cooled, they can be wrapped in foil to freeze, if desired.