DO you have any good romanian recipies???

Question

DO you have any good romanian recipies???

Answer 1

here u are;

Ghiveci---Romanian Vegetable Stew

2 large onions , chopped

4-5 medium carrots , peeled and sliced

3-4 medium bell peppers , seeded and chopped (any color)

3 garlic cloves , minced

2 tablespoons vegetable oil (I use olive oil.)

1 small cabbage , sliced thinly

3 fresh tomatoes , peeled and chopped or

1 (14 ounce)can tomatoes , chopped and juices reserved

2 cups water

3-4 medium potatoes , peeled and chopped

1 (12 ounce)package frozen peas

1/2 teaspoon thyme

2 tablespoons fresh dill , minced

2 tablespoons fresh parsley , minced

1/2 lemon, juice of

1-2 teaspoon paprika

salt

pepper

Optional seasonal veggies

1 large eggplant (cubed, salted, and rinsed)

1 large zucchini (sliced)

1 small head cauliflower (broken into flowerets)

1 kohlrabi (peeled and cubed)

Directions

1Heat the oil in a large stewpot or Dutch oven.

2Add the onion, carrots, and peppers. Saute over medium heat until onions are transparent. (About 5 minutes).

3Add garlic, potatoes, and cabbage. If using kohlrabi add it now. Saute for about 3 minutes.

4Add water and tomatoes, salt and pepper, and thyme and paprika. Bring to a boil.

5Cover and simmer for about 15 minutes, or until the potatoes are almost tender.

6Add the other optional veggies (eggplant etc.) of your choice. Return to a boil, cover and simmer.

7Simmer, covered for about 20 more minutes or until the vegetables are soft and flavors have blended.

8Add frozen peas, fresh herbs, and lemon juice. Cook for five minutes with the cover on.

9Serve hot with rice. This is a treat!

ROMANIAN SARMALE (CABBAGE ROLLS)

3 lbs heads of cabbage

1 1/2 lbs ground pork

4 tablespoons vegetable oil

4 medium onions , finely chopped

1 1/2 cups celery , finely chopped

1/2 lb bacon , finely diced

1 tablespoon salt

1/2 tablespoon black pepper

1/2 tablespoon sweet paprika

2 tablespoons fresh parsley , finely chopped

1 cup rice

1 cup tomato sauce

1 cup tomato juice

1 quart sauerkraut (I prefer Polish in jar)

1 bay leaf

1 sprig fresh dill (optional)

1 smoked ham hock

Directions

1Remove core from cabbage. In a large pot, bring to boil enough water to cover cabbage. Add 2 tablespoons salt and 1/4 cup vinegar to boiling water. Immerse cabbage in boiling water. Cover and cook over medium-high heat 5 to 7 minutes. With fork or tongs, gently remove leaves as they become tender. Drain well; let cool. Trim main leaf vein so it is flat like rest of cabbage leaf.

2In a large frying pan over medium heat, add oil, onions, celery, bacon, salt, pepper, paprika, parsley leaves and saute until light golden brown. Remove from heat and let cool for 1/2 hour.

3Add ground pork, rice and sauteed onions together along with 1/2 cup water, and mix well. This is the meat filling.

4Place 1 to 2 tablespoons of the meat filling in center of cabbage leaf. Fold right hand side of leaf over filling, then roll from base to bottom of leaf, then with index finger gently tuck left hand side of leaf into cabbage roll to make a nice neat roll. Squeeze juice out of sauerkraut and place 1/2 of jar on bottom of pot. Chop any leftover cabbage and place on top of sauerkraut. Place pork hock on top of sauerkraut. Arrange cabbage rolls, seam side down in pot in neat layers. Place them loosely touching each other and layer on top of one another. Sprinkle with salt between layers. Place second half of sauerkraut on top of cabbage rolls. Spread tomato sauce and tomato juice over k***t and place 1 bay leaf (and optional dill sprig) on top. Cover rolls with water just enough to cover rolls. Place heavy dish on top making sure there is a couple inches between plate on top of pot. Cover pot and bring to boiling and reduce heat to simmer and cook for about 2 hours.

5Serve with sour cream and mamaliga for a real romanian dish.

ROMANIAN SOUR CREAM CHICKEN

1 large roasting chicken

1/4 lb butter

2 tablespoons flour

1 pint sour cream

1/4 lb mushrooms , sliced thin

2 teaspoons salt

1/2 teaspoon pepper

3 tablespoons parsley , chopped

3 scallions , chopped

1/4 cup water

1 teaspoon paprika

Directions

1Clean chicken and cut into pieces.

2Brown pieces in hot butter in heavy frying pan, then remove chicken to casserole.

3Reheat butter in pan and add flour, blending carefully. Heat and stir until mixture is light brown. Cool roux thoroughly. Will not curdle if roux is cooled before sour cream is added.

4Add sour cream slowly, mix well and simmer for a few minutes. Pour this over chicken in casserole. Add mushrooms, seasonings, parsley and scallions (green tops and all) and water. Sprinkle paprika over mixture.

5Cover tightly, place in a 325 degree oven and cook for 1 1/2 hours, or until chicken is tender.

6The sauce that is made is VERY thin, so I would make a larger roux, or at the end add a thickener.

romanian steak

1 1/2 lbs skirt steaks

pepper , fresh ground, to taste

1 pinch kosher salt

2 garlic cloves , minced

1 tablespoon vegetable oil

1 onion , sliced

salt and pepper

1-2 teaspoon paprika

Directions

1preheat your broiler to high.

2season with pepper and broil steak for 3-5 minutes per side.

3this can be tough if it is overcooked (i like mine burnt, lol) cut into slices across the grain.

4meanwhile in a saute pan heat oil and add onion slices,garlic, and paprika, salt and pepper.

5saute until slightly browned on both sides.

6serve onions over steak.

romanian marinated mushroom

2 1/2 lbs bite sized mushrooms

1/4 cup olive oil

3 tablespoons fresh lemon juice

2 tablespoons olive oil

1 cup sliced onions

3 garlic cloves , minced

1/2 teaspoon fresh ground black pepper

1/4 teaspoon dried thyme

1/2 teaspoon dried marjoram

3 bay leaves

2 cups canned tomatoes (28-ounce can)

1/2 cup red wine vinegar

1/8 teaspoon cayenne

salt

1/2 teaspoon sugar (optional)

1 lemon , cut into wedges

chopped fresh parsley

Directions

1Saute mushrooms in 1/4 cup olive oil until just tender.

2Drain the mushrooms, toss with lemon juice and transfer to a bowl.

3Add 2 Tbsp oil to the skillet and cook the onions until they begin to turn tranlucent.

4Add the garlic and saute for a few more minutes until the onions are golden, but not browned.

5Stir in the pepper, thyme, marjoram, and bay leaves and saute for another minute.

6Drain the tomatoes and reserve 1/3 cup of juice. Coarsely chop the tomatoes and mix them into the onions along with the reserved tomato juice, vinegar, cayenne, salt and sugar.

7Simmer on low heat, covered for 20-25 minutes, stirring occasionally.

8Allow the marinade to cool for serveral minutes and then pour it over the mushrooms.

9Chill, covered for at least 12 hours. Bring the mushrooms to room temperature before serving.

10Garnish with lemon wedges and parsley.

romanian pumpkin

1 1/2 lbs pumpkin , julienned

1 medium onion , finely chopped

1 tablespoon vegetable oil or olive oil

1 tablespoon butter

1/2 teaspoon salt

1 tablespoon finely chopped fresh dill

1 tablespoon all-purpose flour

1 cup hot water

2 teaspoons fresh lemon juice

1/2 cup cream or half-and-half

Directions

1Peel and cut the pumpkin into thin julienne strips 2 inches long; set aside.

2In a pan, melt together the oil and butter and lightly brown the onion. Add the dill and salt and stir well, let sauté for 1 minute.

3Sprinkle the flour over and whisk well, then gradually whisk in hot water. Stir until the mixture is smooth and slightly thick.

4Add the julienned pumpkin, cover, cook over low heat for 1 hour, or until tender. Check occasionally and stir, making sure that mixture does not thicken too much or scald; you can add small amounts of water or chicken broth if necessary.

5When pumpkin is tender, add the lemon juice, stir well.

6While stirring, add the cream or half-and-half and heat well.

romanian apple cake

5 apples , peeled and cored

3 eggs

1 1/2 cups sugar

3/4 cup oil

1 teaspoon baking soda

1 teaspoon cinnamon

1 tablespoon vanilla

2 cups flour

3/4 cup walnuts

Directions

1Cut apples into 1 inch wedges. Set aside.

2In large bowl whisk together eggs and sugar until blended.

3Mix in baking soda,oil, cinnamon and vanilla.

4Stir in flour, just until moistened.

5Fold in apples and walnuts.

6Pour batter into 9x13 inch pan.

7Bake at 350 degrees for about 55 minutes.

romanian pot roast

3-4 lbs rib roast or rolled rolled roast

1 tablespoon butter

1 garlic clove , chopped

1 tablespoon parsley , chopped

4-6 medium sized potatoes

4-6 carrots (shaved & cut in half)

3-4 stalks celery (cut in quarters)

2 chopped onions

salt & pepper

Directions

1Preheat oven to 325°F.

2Mix: 1 Tablespoon of butter, 1 chopped garlic clove, 1 Tablespoon of chopped parsley with 1/4 teaspoons each of salt & pepper.

3Poke holes in roast and put the above mixture into holes.

4Place roast into a shallow roasting pan with a small amount of water fat side up.

5Place the cut up vegetables around the roast.

6Bake 2 to 2-1/2 hours or until meat thermometer inserted into thickest part of meat registers 130°F to 135°F for medium-rare doneness.

7Remove from oven.

8Cover and let stand 20 minute before carving.

romanian baked white fish

For fish

2 lbs any white fish fillets

2 carrots , chopped

1/4 cup parsley

1/2 celery root , chopped

1 green pepper , chopped

for mushroom sauce

2 tablespoons butter

2 tablespoons mushroom soup mix (or flour)

1 cup white wine

1 cup cooking water , from the fish

1/2 cup grated cheese

4 ounces sour cream

8 ounces sliced mushrooms

2 tablespoons chopped dill

Directions

1to poach to fish, fill a large sauce pan with plenty of water with plenty of salt.

2Drop all the chopped carrots, parsley, 1/3 celery root, 1 green pepper into the water.

3Cook the vegetables ingredients for about 15 minutes, and then add fish to the water.

4continue poaching  

Answer 2

Beef Rolls with Nuts

Ingredients:

6 lean, thin beef steaks

salt, pepper

parsley

fistful pine nuts

fistful walnuts

3 tbsp raisins (optional)

2 glasses tomato puree

3 tbsp olive oil

2 glasses red wine

Preparation:

Fill in the beef steaks with a tbsp of pine nuts, chopped parsley and walnuts (or raisins if you please). Tie the edges tightly with a thread. Fry gently to seal it in some olive oil, and add the red wine to deglaze the frying pan. Add the tomato puree and let it simmer for 1 hour. Serve with baked potatoes seasoned with sage and basil, or potatoes with garlic and coriander and lemon juice. Or mashed potatoes, with butter and milk. Wash it down with dry red wine. Finish off the lunch with a home-made orange, chocolate mousse tarte desert.

(The Romanian name of the dish: Rulouri de carne de vita cu seminte de pin si nuci)



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