Ciorba de Pui (Sour Chicken Soup)
Source: http://foodgeeks.com/recipes/recipe.phtml?recipe_id=4670
1 frying Chicken, cut up
1 T Salt
1 Onion, whole
2 stalks Celery
2 Black Peppercorns
2 pkg. frozen Mixed Veggies
1 t Tarragon, chopped
1 TParsley, chopped
3 T Sour Cream
1 Lemon, juice of
3 Egg, yolks
Cover chicken with cold water in a large pot; add salt and bring to a boil. When foam starts to form; remove as much as possible; lower the heat and boil gently for 15 to 20 minutes. Add whole onion; celery and pepper. Let boil another half hour or until the meat is cooked. Meanwhile, prepare veggies according to package directions. Add to the soup from which you have removed the celery and onion. Add tarragon and parsley and let boil 10 minutes more. In a large bowl beat together the egg yolks, sour cream and lemon juice. Add the soup to this mixture very slowly, just a little at a time. Stir constantly until it is all blended. Do not boil again.
Grilled Minced Meat Rolls (Mititei)
Source: http://foodgeeks.com/recipes/recipe.phtml?recipe_id=18096
2 lb Ground Beef
½ lb Suet
¼ t Baking Soda
2 to 3 cloves Garlic
Salt and Pepper, to taste
Juniper Berries, as desired
Caraway seed, to taste
2 to 3 T Beef Broth
Grind the meat together with the suet. Add salt, spices, chopped garlic, meat broth and baking soda and mix everything with your hands for 15 minutes, adding two tablespoons of water a little at a time. Keep the bowl with this mixture on ice for 5-6 hours. Just before grilling, take tablespoons of the mixture and with wet hands, shape the rolls (they are approx. 2-3 inches long and 1 inch thick). Before placing on the grill, grease them with oil and during grilling baste them with a mixture of meat broth and oil.
Romanian Chicken Breasts
Source: http://www.tastycooking.com/romania.html
3 x Chicken breasts, halved
¼ c Oil
Salt and Pepper
1 c Diced Beef
1 c Chopped onion
¾ c Chopped celery
½ t Basil
2 can (6-oz) Tomato Paste
1 can (13.75-oz) Chicken Broth
1 T Parsley
½ lb Spaghetti
Brown breasts in oil. Season well with salt and pepper. Remove from pan. To oil, add beef, onion, celery and basil; simmer 5 minutes, stirring. Add paste and broth. Return chicken, cover and simmer 1 hour or until done. Turn occasionally. Add parsley and serve over cooked spaghetti.
Romanian Sausage Rolls
Source: http://www.tastycooking.com/romania.html
3 lb Meat, 1-1½ lb Beef and 1-1½ lb Lamb or Veal
½ t Baking Soda
Salt and Pepper, to taste.
½ c Meat Stock or Bouillon
Garlic clove, or more, taste
Mash garlic with a bit of salt and stock. Strain over meat with other Cooking Recipes Ingredients. Add teaspoon of summer savoury chopped and roll as small sausage. Broil over charcoal. Mix day before so flavors will blend. Add bread crumbs if meat is fatty.
Romanian Ciorba
Source: http://mcgees.com/kitchen/recipes/soupsand/ss109801.htm
6 quarts Water
8 large Potatoes, cubed
1 c Green Beans, cut
2 large Carrots, sliced thin
8 Tomatoes
1 Head Cabbage, cut into 1 inch chunks
3 Onions, chopped finely
4 large Dill Pickles, chopped
1 6 oz. can Tomato Paste
4 Green Peppers, chopped
2 stalks Celery, sliced thinly
Basil, Oregano and Thyme to taste
Bring water to a boil. Add potatoes, carrots, and celery. Add green beans. Blanch, peel and chop tomatoes. Add to soup. In a bowl, mix tomato paste with 1 cup of hot soup stock from pot until smooth. Add all back to pot and stir. Add cabbage. In a wok or skillet, brown onions and green peppers lightly, then add to pot. Cook until cabbage is tender- about 5 minutes. Turn off heat. Add parsley, dill pickles and herbs. Salt and pepper to taste.
Cherry Cream Roll
Source: http://www.geocities.com/bucataria_lianei/english.htm
Roll:
4 Eggs
4 T Sugar
3 T Flour
1 T Cocoa
1 pack Baking Soda
Butter for greasing the dish
Cream:
1/2 l Milk
3 Eggs
150 g Sugar
3 T Flour
200 g Frozen Cherries
a nut-size Butter
Separate the 4 eggs. Mix the yolks with sugar. Add flour, cocoa, baking soda and the whites well beaten. In a greased and flour-sprinkled griddle pour this mixture and let bake for 45-50 minutes at low temperature. Take out on a wet kitchen towel and roll it carefully. Defrost the cherries and keep the juice. Separate the 3 eggs. Put boil 1/4 l milk and the cherry juice. Mix yolks with sugar and flour and the other 1/4 l milk. Put boil with the milk and cherry juice mixing continuously. When it becomes thick remove it from fire and add the whites well beaten, the cherries and the nut-sized butter. Mix and let get cool. Unwrap the roll and put the cream on it, then roll it again. Serve cut in slices with cream on it or simple.
