Lettuce Soup/ Supa de salata

Serve 4
Ingredients
4 tbsp. butter or oil
smoked bacon
1 bud garlic
2 heads lettuce
2 cups water
lemon juice or vinegar depends on taste
1 egg yolk
1/2 cup table sour cream
salt, pepper
Preparation
Cook slowly finely chopped garlic in melted butter until soft but not brown, add bacon. Wash lettuce, tear leaves in small pieces, add to composition and cook 10 more minutes. Add salt, pepper, water and simmer 15 minutes, after that add lemon juice or vinegar.In same time, beat yolk and add sour cream. Pour over the soup stirring for 2 minutes.Then soup is ready to be served with polenta.For variation you can add beat eggs same as for omelet and just pour over the soup, so the soup will have more consistent.

Kidney Dish

If you like beef, pork or lamb kidneys I recommend you a delicious dish of kidneys. Very rich and easy to cook.
Ingredients
1 beef kidney or 2 veil kidneys
3 onions – finely chopped
2 Tbs oil
1 Tbs bullion (or tomato paste)
1 tsp paprika
½ tsp white flour
2-3 Tbs wine
1 cup water
salt
pepper
Preparation
Cut the kidneys on the long side in two, take aside the fat from the middle, cut in thin slices and put with cold water on the fire, let it boil for 2 minutes.Take the kidneys out and wash them with warm water. Saute the onion in oil, until it turn yellow, add the flour let it fried a little bit then add the water and kidneys. Add the bullion, wine , salt and pepper. Let it boiled at low temperature until the kidneys are cooked.Is a great dish served with rice and greens salad, vegetables, pasta.

Tomatoes stuffed with eggplant

Ingredients
1 big eggplant
2 onions
3 tablespoon oil
tomatoes
salt
pepper
parsley
Prepation
Same as for the eggplant salad bake the eggplant, let it drain well, and chop with a wooden or glass chopper. Put it in a bowl and mix with oil poured slowly, then add finely chopped onion, salt and pepper. Choose small and firm tomatoes and using a spoon, remove the inside with all the seeds. Fill with the eggplant mixture.
Place all stuffed tomatoes on a platter and decorate with a sprig of parsley for each tomato. You can also use stuffing peppers instead of tomatoes.
At your choice you can add mayonnaise to the stuffed composition or not.

Home made Mayonnaise

Ingredients
1 boiled egg yolks
1 fresh egg yolk
7 fl oz oil
1 tsp mustard

Very easy to make using a teaspoon mustard that will make the mayo stick together. In a bowl put the mustard and egg yolks, stir in same direction while adding the oil slowly. It is very important to stir in same direction all the time so the mayonnaise will stay together and look nice.
Many Romanian salad are made with mayonnaise: Eggplant Salad, Califlower Salad, Stuffed Eggs, Mushroom Salad, Fish Salad and many other.

Egg Plant Salad

Ingredients
9 lb eggplant
1 medium onion
salt to taste
Mayonnaise
2 egg yolks
7 fl oz oil
1 tsp mustard
Preparation
Roast the eggplants until it became soft and the skin blackens. Peel it while its hot and place it in a strainer to drain. Mixed the chopped eggplant with finely chopped onion and salt, then add the mayonnaise. Adding the mayonnaise is optional, some people prefer it without mayonnaise, in that case you can add extra onion.

Mayonnaise
Very easy to make using a teaspoon mustard that will make the mayo stick together.
In a bowl put the mustard and egg yolk, stir in same direction while adding the oil slowly.

You can just serve it on a plate decorated with tomatoes, olives, pickles, next to a bread basket, it makes a great appetizer for a party.

I like to eat it on bread with tomatoes or you can stuff tomatoes with the composition.
Tomatoes stuffed with eggplant is also on my blog page.

Stuffed Cabbage/Sarmale

Ingredients
1 large soured cabbage
1 ¾ ground meat pork, beef or mixture
4 big onions chopped
1 cup rice
3 Tbl lard (oil can be also used)
5 tomatoes or 1 cup tomato bullion
salt and pepper for taste
1 qt sour cream
Preparation
Saute onions with oil, meat, salt, pepper, add rice and mix everything well. Core the cabbage with a knife. Separate the cabbage leaves. Place the mixed in each cabbage leave and roll in. Pile the rolls in pot, after you finish with the rolls cover with a layer of julienned cabbage, then a layer of sliced tomatoes or bullion. Add water over the rolls and place the pot in the oven keep until the water reduce and the rolls are boiled. Serve with sour cream and polenta.

Polenta/"Mamaliga" – Romanian Style

Polenta translates as corn meal mush, but it's much more. Can be served in innumerable ways, as a first course, baked, with stews, stuffed cabbage, sour cream, cheese and bacon, soups or even as a bread substitute.
1 qt water
2 cups yellow corn meal flour
2 tsp salt
Boil water and salt in a pot. When water starts boiling, slowly add the corn meal flour while stirring with a whisk.
When the mixture is thick stop adding corn meal. Continue to stir for about 10 minutes. Remove from the heat and serve with your main dish.

Boeuf Salad

Ingredients
250g poultry breast or beef sirloin
4 potatoes
1 carrot
2 pickles
1 parsley root
1 large celery root optional
1 cup green peas
300g mayo
salt for taste
Preparation
Boiled the vegetables and meat with a lilt bit of salt. Cubes the vegetables, meat and pickles.
Put everything in a ball add salt and add 3/4 mayo. With the rest of the mayo cover the salad then garnish with a few olives, pickled red pepper, carrots, boiled eggs, design flowers and different shapes as you prefer.

“Buffalo“ Wings

Ingredients
20-25 pieces chicken wings
oil
hot-pepper sauce(for taste)
1/2 stick butter or margarine
Fry chicken wings on all sides 10 minutes until it gets brown. Then drain on a paper towel.
Sauce
Melt butter in a pan, add hot pepper sauce.
If you like the sauce thicker you can add 1 teaspoon flour.
Put wings in a large bowl and pour over the sauce.
Serve with blue cheese dressing, celery sticks and carrots.
For a different flavor add chopped garlic to sauce.

Pineapple Salsa

1 pineapple
½ red onion-chopped
2 avocado-cubes salt, olive oil and vinegar for taste
1 tsp chopped cilantro

Mix all ingredients in a bowl and serve next to any grilled meat.

Chicken Satay

Ingredients
4 boneless, skinless chicken breasts halves
½ can coconut milk
¼ cup peanut oil
2 lime zest 1 t sugar
2 Tbl fresh chopped cilantro
1 t minced fresh ginger
1 t minced garlic
6 bamboo skewers
Preparation
Cut chicken breast into 3 strips.
Mix coconut milk, peanut oil, lime zest, sugar, cilantro, ginger and garlic. Add the chicken and let it marinate in the refrigerator for 3 hours.
Soak bamboo skewers for ½ hour in water.
Put the chicken strips onto skewers and grill on each side for 3-5 minutes.
Serve warm with dipping Peanut Sauce.

Peanut Sauce

Ingredients
1lb peanut butter
8 fl oz peanut oil
1 oz sugar
1 oz minced jalapeño
8 oz soy sauce
1 ½ oz minced garlic
¼ tbs cayenne (or for taste)
8 fl oz lime juice
8 fl oz water
1 oz chopped cilantro
garnish with chopped toasted peanuts
Preparation
Combine the peanut butter, peanut oil, sugar, jalapeño, soy sauce, garlic, cayenne, lime juice, and water in a small saucepan. Stir frequently, until the sauce comes to a boil.
Reduce the heat,simmer for 3 minutes. Add water if necessary.
Remove from heat and stir in the cilantro.
Garnish with chopped, toasted peanuts and serve warm over chicken.

Spicy Rice

Ingredients
1 teaspoon olive oil
2 cups rice
4 cups water
1 can bullion or diced tomatoes
1 cup onion, finely chopped
1/2 green bell pepper, chopped
1 tablespoon hot pepper sauce
1 teaspoon salt
1 teaspoon pepper
1 teaspoon cayenne pepper (or to taste)
Preparation
In a rice cooker, combine all ingredients, turn on the rice cooker and allow it to cook.
Rice should be slightly sticky - serve with chicken dish. I cooked it with fried liver this time.
Garnish with parsley or green onions for extra flavor.

Romanian Tripe Soup /Ciorba de burta

1 kg beef or veal stomach (tripe)
500 gr vegetable soup - made out of 2 onions, 2 carrots, 2 parsnips
garlic
2 egg yolks
lovage
pepper
100 ml vinegar
200 ml sour-cream
optional -1 tomato

Boil the stomach in 5 l. of water with some beef bones to obtain a tasty broth. Remove the foam from time to time. Cut the stomach in small pieces, and scrape it with maize flour and vinegar.
Leave it over the night in cold water with 1 spoon of bicarbonate.
Boil it the next day in the same broth. Scrap the carrots, onions, parsnips.
After 3 hours, remove the stomach from fire and cut it julienne.
Chop the stomach, vegetables and put all on fire with vinegar for another hour.
Boil until water is evaporated by half.

Mince the garlic with salt, yolks, sour-cream and a bit of vegetable
soup and pour over the boiling stomach. Add pepper, freshly chopped lovage. Eat it hot with chilies or olives, garlic sauce, vinegar, sour-cream.

I used goat stomach and it was delicious.

Fried Liver

Ingredients
Liver – any kind of liver (goose, duck, chicken, veil, lamb, goat, pork)
Preparation
Wash the liver and slice as you want. Fri in hot oil.
When is ready put it on a plate, add salt, pepper and serve right away with potatoes nature or rice.

Flautas - Mexican

2 tomatoes

¼ onion

1 consume

chiken

1 chiles –jalapenos

Mixed everything in a fried pan

Sauce mixed in blender

2 tomato +1/2 consume (boiled the tomato a lil bit before blend)

½ orange soda (can)

orange juice

oregano

Roll the tortillas with the composition, fried it at low fire

Serve with cheese, lettuce, tomato sauce, sour cream (crema pura mexicana)

Chicken meat balls with sour cream

1 chicken breast, 1 onion, 2 cups milk, 2 slice bread , Italian parsley, dill, 1 egg, 1 spoon butter, 5 spoons sour cream, 3 spoons flour, salt, pepper, oil

Saute the onion in oil.
Chopped chicken in small pieces.
Soak the bread slices in milk, mixed with the meat, egg and fine chopped parsley.
Make small meat balls, roll over white flour and fry in oil.

Separately prepare the Sauce
Melt the butter, add a spoon of flour, mixed a lilbit on fire then add a cup of milk. Boiled a lilltle bit then add the sour cream and let it boiled for 5 more minutes at low temperature. After you take it aside spring over the fine chopped dill.