The Ultimate Vampire Resource and Directory

Ingredients



4−1/2 cups pork, cut into 1−inch cubes

3 tbsp. lard

2 cups onion, sliced

1 tablespoon Hungarian red paprika

2 tablespoon water

1 teaspoon salt

2 teaspoon caraway seeds

1 clove garlic, crushed

3−1/2 cups sauerkraut

1/2 cup sour cream

1 tablespoon flour







Roast the onion in heated shortening until of yellow color; remove from heat. Stir in the paprika, add water, put back onto heat. Add meat, salt, caraway seeds and garlic; cook gently for approximately 1/2 hour, stirring occasionally. Add the sauerkraut and cook until well done. Stir the flour into the sour cream, add to dish, and let simmer on very low heat for about 10 minutes.



Serve with dumplings or potatoes.





* Lard's the traditional way to go for the dish, but I've used butter and oil both before instead. Either way, it's good!

Ingredients





1 1/4 cups butter or margarine, softened

2 cups milk

1 cake yeast

1/2 cup warm water (110 degrees F)

5 eggs

4 egg yolks

1 cup white sugar

1 teaspoon salt

1 teaspoon vanilla extract

1 tablespoon orange flavored liqueur, optional

grated zest of 2 oranges

grated zest of 1 lemon

9 − 10 cups all−purpose flour

1 1/2 cups currants

1 1/2 cups raisins

1 1/2 cups golden raisins

1 cup chopped slivered almonds

1/2 cup packed brown sugar

1 teaspoon ground cinnamon

1 cup all−purpose flour







Place yeast in a small bowl, and pour warm water over it. Stir with a spoon to break up the yeast. Set aside for 2 to 3 minutes.



In a small saucepan, scald milk. Add 1 cup butter or margarine, and stir until melted. Remove from heat, and let cool until lukewarm.



In a mixing bowl, beat 4 eggs and egg yolks with an electric mixer with a paddle attachment. Add sugar and salt, and continue to beat until mixture is thick and pale. Add vanilla, orange−flavored liqueur, zests, and yeast mixture. Combine. Beat in 4 cups flour gradually.



Add milk mixture alternately with remaining 4 cups flour while beating on medium speed. Add up to an additional 1 cup flour if the dough is sticky. Mix in currants, raisins, golden raisins, and almonds.



Transfer dough to a clean large bowl. Knead using a large wooden spoon until the dough pulls away and doesn't stick to the spoon, about 8 to 10 minutes.



Transfer dough to a large buttered bowl, and turn to coat. Cover with plastic wrap. Place in a warm place until dough reaches the top of the bowl, about 1 to 2 hours. Punch the dough down, re−cover the bowl, and allow to rise again.



Butter 3 angel food cake pans. In a small bowl, combine 1 cup flour, 4 tablespoons butter or margarine, brown sugar, and cinnamon to form crumb topping. Sprinkle evenly among the 3 pans.



Preheat oven to 350 degrees F.



Punch the dough down again. Turn out onto a lightly floured surface. Knead for 1 minute. Cut into thirds, and transfer dough to prepared pans. Cover loosely with plastic wrap. Allow to rise to the top of pan. Beat remaining egg, and brush the top of the dough.



Bake until golden brown and hollow sounding when tapped, about 30 to 45 minutes. Immediately turn out onto a cooling rack so bread does not stick to the pan.

Ingredients



2 to 3 pounds lamb chops, not less than 1-inch thick

5 medium or 12 baby carrots

5 medium or 12 baby onions

8 potatoes

3 to 3 3/4 cups stock (lamb stock if possible) or water

1 sprig fresh thyme

1 tablespoon plus 1 teaspoon freshly chopped parsley

1 tablespoon plus 1 teaspoon freshly chopped chives

1 tablespoon plus 1 teaspoon roux, optional, recipe follows









Preheat the oven to 350 degrees.



Cut the chops in 1/2 and trim off some of the excess fat. Set aside.



Render down the fat on a gentle heat in a heavy pan (discard the rendered-down pieces).



Peel the onions and scrape or thinly peel the carrots (if they are young you could leave some of the green stalk on the onion and carrot).



Cut the carrots into large chunks, or if they are young leave them whole.



If the onions are large, cut them small, if they are small they are best left whole.



Toss the meat in the hot fat in a saucepan until it is slightly brown.



Transfer the meat into a casserole, then quickly toss the onions and carrots in the fat.



Build the meat, carrots and onions up in layers in the casserole, carefully season each layer with freshly ground pepper and salt.



Deglaze the pan with lamb stock and pour it into the casserole.



Peel the potatoes and lay them on top of the casserole, so they will steam while the stew cooks.

Season the potatoes.



Add a sprig of thyme, bring to a boil on top of the stove, cover and transfer to a moderate oven or allow to simmer on top of the stove until the stew is cooked, 1 to 1 1/2 hours.



When the stew is cooked, pour off the cooking liquid, degrease and reheat in another saucepan.



Slightly thicken it with a little roux if you like.



Check seasoning, then add chopped parsley and chives and pour it back over the stew.



Bring it back up to boiling point and serve from the pot or in a large pottery dish.









For the Roux



1 stick butter

Scant 1 cup flour





For the roux: Melt the butter and cook the flour in it for 2 minutes on a low heat, stirring occasionally. Use as required. Roux can be stored in a cool place and used as required or it can be made up on the spot if preferred. It will keep 2 weeks in the refrigerator.

Ingredients





scant 1/2 cup short grain or pudding rice

3 tablespoons sugar

3 3/4 cup whole milk

2 tablespoons unsalted butter

1 cinnamon stick

strip of lemon zest

halved pistachios to decorate





Put the rice, sugar, milk, butter, cinnamon stick and lemon zest into a large heavy pan.



Cook over very low heat, stirring occasionally, for about 1 1/2 hours or until thick and creamy.



Remove and discard the lemon zest and cinnamon stick.



Spoon into serving dishes and sprinkle with pistachios.





Serves 4-6





* The original recipe for this calls for candied rose petals as well. I usually add 1 tablespoon of rose water instead if I want the flavor, but since most people don't like the flowery taste it gives, I usually leave it out.

Ingredients



1 pound sea scallops

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

4 tablespoons butter, divided

1 garlic clove, minced

2 tablespoons fresh lemon juice

1 tablespoon capers, drained







Pat scallops dry, and sprinkle with salt and pepper. Melt 1 tablespoon butter in a large, heavy skillet over high heat. Add scallops and sear about 2 minutes on each side. Transfer scallops to serving plates, cover and keep warm.



Melt remaining 3 tablespoons butter in skillet. Add garlic; cook 1 min. or until butter begins to turn golden brown.



Remove skillet from heat; stir in lemon juice and capers. Spoon sauce over scallops and serve.





Makes 2 servings. ( or 1 really big one if you're like me)

COMMENTS

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myonlydarkangel
17:15 Apr 01 2008

these are recipies. they still sound good!!!!

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