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Thread: Jade's Recipe Exchange.

  1. #31 | Top
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    Quote Originally Posted by Cypress View Post
    I wish! Pelmeni is one of my favorites....Do you make them?
    I buy pre-made, frozen pelmeni from a Russian deli.
    My aunt and my cousin make pelmeni by hand -- it looks like a lot of work, and I am pretty lazy!

    My cousin Olga taught me to make blini, and I like them with smoked salmon, dill, sour cream, and salmon roe or caviar. But as the video I found shows, they are incredibly versatile, and can be used for decadent desserts!
    I have only had them once. My best friend from school brought me a whole pan of them for my b-day one year. She's from Ukraine. OMG they are so good. She made them by hand too. Then she turned into a health nut and only serves salmon. lol

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  3. #32 | Top
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    Quote Originally Posted by ThatOwlWoman View Post
    I have only had them once. My best friend from school brought me a whole pan of them for my b-day one year. She's from Ukraine. OMG they are so good. She made them by hand too. Then she turned into a health nut and only serves salmon. lol
    The story I have been told is pelmeni were actually a Siberian food that came more widely to Russia. The fact that they are easily frozen, transportable, and can be preserved through the long Siberian winter made them ideal for trappers, hunters, and other native Siberian peoples.

    Russian delis are hard to find outside of major cities, but you there is one in your area, I personally think the pre-made frozen pelmeni are very good too. You really can't go wrong with pelmeni, even the pre-made kind! I put sour cream, dill, and a dash of vinegar on mine....that is a very traditional Russian way of eating them.

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  5. #33 | Top
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    Quote Originally Posted by Cypress View Post
    The story I have been told is pelmeni were actually a Siberian food that came more widely to Russia. The fact that they are easily frozen, transportable, and can be preserved through the long Siberian winter made them ideal for trappers, hunters, and other native Siberian peoples.

    Russian delis are hard to find outside of major cities, but you there is one in your area, I personally think the pre-made frozen pelmeni are very good too. You really can't go wrong with pelmeni, even the pre-made kind! I put sour cream, dill, and a dash of vinegar on mine....that is a very traditional Russian way of eating them.
    I guess I did them wrong. When we lived in STL there was a global food market not too far away. I got the frozen pelmeni there. The writing on the package was in Russian so I was lost as to how to cook them. I put them in the oven and that was a big mistake. lol We're going back down to see the kids around Xmas, wanted to go by there and grab some stuff to take home that isn't available here. How do you cook the pelmeni?

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    German Ham Loaf
    equal parts ground ham and ground pork
    add:
    onion
    oatmeal or bread crumbs
    a few eggs
    mix and shape to a loaf in a covered pan
    add stewed tomatoes and brown sugar to top
    bake till pork temp done.

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    Quote Originally Posted by ThatOwlWoman View Post
    I guess I did them wrong. When we lived in STL there was a global food market not too far away. I got the frozen pelmeni there. The writing on the package was in Russian so I was lost as to how to cook them. I put them in the oven and that was a big mistake. lol We're going back down to see the kids around Xmas, wanted to go by there and grab some stuff to take home that isn't available here. How do you cook the pelmeni?
    No, no baking.

    They can be sautéed in a pan, or boiled, but I generally just boil them. And my cousin Olga usually boils them too, so I think that is a very standard way of doing it.

    Very simple. Boil water, salted to taste if desired. Add a dash of oil or butter to the water. When boiling, add pelmini and let boil four to five mintues, occassionaly stirring. When the pelmeni float to the top of the water they are ready.

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    Quote Originally Posted by christiefan915 View Post
    The best blueberry scones.

    2 cups (250g) all-purpose flour (careful not to overmeasure)
    1/2 cup (100g) granulated sugar
    2 and 1/2 teaspoons baking powder
    1/2 teaspoon ground cinnamon
    1/2 teaspoon salt
    1/2 cup (115g) unsalted butter, frozen
    1/2 cup (120ml) heavy cream
    1 large egg
    1 teaspoon vanilla extract
    1 heaping cup (190g) blueberries (fresh or frozen, do not thaw)1
    coarse sugar for sprinkling on top before baking

    Glaze

    1 cup (120g) confectioners' sugar
    3 Tablespoons (45ml) heavy cream (or half-and-half or milk)
    1/4 teaspoon vanilla extract

    Directions:

    Preheat oven to 400°F (204°C). Adjust baking rack to the middle-low position. Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.

    In a large bowl, whisk the flour, sugar, baking powder, cinnamon, and salt. Grate the frozen butter (I used a box grater; a food processor also works - here is the one I own and love). Toss the grated butter into the flour mixture and combine it with a pastry cutter, your fingers, or two knives until the mixture resembles coarse meal. Set aside.

    In a small bowl, whisk the cream, egg, and vanilla together. Drizzle it over the flour mixture and then toss the mixture together with a rubber spatula until everything appears moistened. Slowly and gently fold in the blueberries. Try your best to not overwork the dough at any point. Dough will be a little wet. Work the dough into a ball with floured hands as best you can and transfer to the prepared baking pan. Press into a neat 8″ disc and cut into 8 equal wedges with a very sharp knife. Top with a sprinkle of coarse sugar. Separate the scones so there is a little space between each one.

    Bake for 20-25 minutes or until lightly golden and cooked through. Remove from the oven and allow to cool for a few minutes. To make the glaze, simply whisk all of the glaze ingredients together and drizzle lightly over scones right before serving.
    Thanks, these sound delicious

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    Does anyone make Biscotti? I’d love a good recipe, thanks

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    Quote Originally Posted by Covfefe View Post
    Does anyone make Biscotti? I’d love a good recipe, thanks
    I never made these, but they sound damn good.

    http://allrecipes.com/recipe/170966/..._source=yummly

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    Quote Originally Posted by Jade Dragon View Post
    I never made these, but they sound damn good.

    http://allrecipes.com/recipe/170966/..._source=yummly
    Yum banana and rum, they do sound yummy

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    Quote Originally Posted by katzgar View Post
    German Ham Loaf
    equal parts ground ham and ground pork
    add:
    onion
    oatmeal or bread crumbs
    a few eggs
    mix and shape to a loaf in a covered pan
    add stewed tomatoes and brown sugar to top
    bake till pork temp done.
    I live near an Amish village with an Amish restaurant, cheese and meat haus and a green market. I’ve had the ham loaf there and it is good eats.
    You're Never Alone With A Schizophrenic!

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    Quote Originally Posted by Covfefe View Post
    Yum banana and rum, they do sound yummy
    There's a phone app/website called yummly, if your ever in need of an immediate recipe for an occasion. Of course it's a pain, because you literally have to search though recipes from across the net, so specifics are a must. I typed in biscotti, and the first flavor that sounded good to me. Of course I was thinking of rum. I still think it's better to get recipes from people you know though. I have a personal killer punch recipe, but I'm not going to give it away unless people agree to take it easy, and watch their intake. It's potent stuff.

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    Quote Originally Posted by ThatOwlWoman View Post
    Awesome, copied and saved. We don't use the smoker here in the winter for obvious reasons.... this is perfect for winter when you get to craving ribs. Thanks!
    I bought an insulation blanket for my Traeger and it holds temperature very well.

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    Quote Originally Posted by domer76 View Post
    I bought an insulation blanket for my Traeger and it holds temperature very well.
    We love our Traeger!

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    Quote Originally Posted by Jade Dragon View Post
    There's a phone app/website called yummly, if your ever in need of an immediate recipe for an occasion. Of course it's a pain, because you literally have to search though recipes from across the net, so specifics are a must. I typed in biscotti, and the first flavor that sounded good to me. Of course I was thinking of rum. I still think it's better to get recipes from people you know though. I have a personal killer punch recipe, but I'm not going to give it away unless people agree to take it easy, and watch their intake. It's potent stuff.
    Mother Hunch Punch?

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    Quote Originally Posted by Covfefe View Post
    We love our Traeger!
    I just bought a 34 pro three weeks ago and have been having lots of fun

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