Hellobee Boards

Oh fun!

@blackbird: this looks so great!!!

I don't really have any to share.

this is cool. I'm Irish, so the best I can offer is lamb chops, if anyone is interested.

@Dandelion: OMG I love lamb chops!!

@blackbird: yum that looks amazing!

YUM I love bulgolgi, my part-Korean hubby loves when I make Korean food, so I will have to try it! Another recipe that he says tastes JUST like his mom's Korean shortribs but with none of the work is actually this one: http://crockpot365.blogspot.com/2008/04/crockpot-korean-ribs-recipe.html

Just added some garlic It is totally not traditional, but he says it tastes super similar and wanted me to make it for his mom.. and now she doesn't make them the old way anymore because this is so much easier haha!

And here is a recipe for German Rindsrouladen! http://www.food.com/recipe/beef-rolls-rindsrouladen-169871

Yum yum yummm

@Mamaof2: I have a spaetzle maker from Germany. The way my great-grandma made then were long noodles though. We serve it with gravy. So good!! I need to make them one time. I always wait and eat at my parents house.

@blackbird: That looks fantastic! and sounds really easy to make too.

@Mamaof2: That sounds SO GOOD. What is a "spatzel maker"? The cheese grater thing? Would a cheese grater work?

@Dandelion: Me too. Potatoes, boil 'em, DONE! Dinner Served

@Smurfette: Here's what I know about Spätzle: there's actually two types. One is the "scrapped of a board" version (which produces long Spätzle) and the other is the so called Knöpfle which is running them through the Spätzlemaker which then looks like what @Mamaof2: posted.

I love Käsespätzle (so cheese spaetzle) which is basically the basic recipe already posted (I use water instead of milk though) and then when they're done mixing them with ground cheese in a casserole and putting them in the oven until the cheese is melted.

Totally not my own pic (took it from here http://www.chefkoch.de/rezepte/79221030372046/Kaesespaetzle.html)

@.twist.: yep, same with the cabbage. Just boil all the food! Add salt.

@Pumuckl: Thanks! It is so good!!! I think it varies by which region of Germany you are from too, correct? We went to the German restaurant here in town, and they had the Knöpfle version. Which seems to be what most places have. My Spatzlemaker is different then the one @Mamaof2: posted.

@Mamaof2: haha. I didn't realize, from the picture, that you had to move it! I just thought maybe it dripped out. LOLZ. duh.

@Smurfette: Yes it depends a little on the region, mostly it's a southern German dish though. And most people I know make the Knöpfle version. There's a lot of different Spätzlemakers - some you have to "press" the dough through kind of like a giant garlic press.

@Mamaof2: I'll check my recipe when I'm home later so see whether there is any other ingredient in it and come back to you. But I think it is only water, flour, salt and eggs.

So my family doesn't really have any special recipes, but my husband is from Ecuador and over the years I've gotten pretty good at making Ecua food. My favorite treat, though, are humitas (lovingly called humas in our house). These are steamed corn cakes with cheese, a very old (pre-Colombian) Andean recipe. They are somewhat time consuming to make, but I love making them in summer when the corn is fresh. Sometimes I'll scrape it off the cob and freeze it to use later in the winter. Sometimes I just use frozen sweet corn. Sometimes I fill them with onion and garlic, and other times I make them sweeter with a dash of cinammon and raisins. Either way, they are delicious! The recipe is from here: http://laylita.com/recipes/2008/09/05/humitas/ --She has wonderful Ecuadorian recipes on her site.

Ingredients
6-7 fresh ears of corn, with husks
3 cups grated or crumbled cheese, mozzarella or a fresh farmers cheese
1 cup diced white onions, about ½ large onion
1 tsp ground coriander
2 garlic cloves, crushed
About 1 cup corn meal
¼ cup of heavy cream
2 eggs
1 tsp salt

To serve:
Aji de tomate de arbol or tree tomato hot sauce

Instructions
1.Remove the husks from the corn; try to keep each husk intact, the large ones will be used as wrappers for the humitas and the smaller ones will be broken into long strips to tie around the humitas.
2.To help make the corn husks more pliable place them in a pot of boiling water for a couple of minutes, then drain the water and save the husks until ready to use.
3.Remove the silky hairs from the corn and use a knife to cut the corn kernels from the cob, if you don’t have a steamer save the cobs to use as a steamer.
4.Place the corn kernels, 1 cup of cheese, diced onions, crushed garlic, ground coriander, corn meal, cream, eggs, and salt in the food processor, mix until the corn is pureed.
5.In large deep pot place about 2 ½ cups of water and a steamer, the water should be just below the steamer, if you don’t have a steamer arrange the cobs on the bottom of the pan instead and cover them with some of the leftover husks.
6.To fill each humita (see detailed instructions on filling above as well as pictures), use 2 of the large corn husks per humita, place them on top of each other, fold the left side of the husks, then fold the top half over the bottom half, this creates a semi-pocket, fill it with a spoonful of the mixture (how much mixture will depend on the size of the husks, the larger the husks the more filling you can add) and stuff some of theremaining cheese in the middle, now fold over the right side of the husk and tighten it up a little bit, use the thin strips to tie around the wrapper and keep it closed.
7.Place the humitas in the pot on top of the steamer, I like to keep them slightly inclined with the open end on top. Place any leftover husks on top and cover well.
8.Place the pot on the stove over high heat until you hear the water boiling, reduce to a simmer and cook for about 35-40 minutes, the cooked humitas will be slightly firm to firm when they are done.
9.Serve warm with aji de tomate de arbol or tree tomato hot sauce.

A very easy Filipino recipe - chicken adobo! You can swap pork or beef for the chicken. We serve it over rice and will have a side of veggies like steamed green beans or creamed spinach (random family tradition).

http://www.foodnetwork.com/recipes/filipino-chicken-adobo-recipe.html

@Pumuckl: Thanks!

This is a German recipe that is very "Nebraskan" as we have a fast food place that is just called Runza and serves these guys, they are incredibly delicious:

I usually cheat and use Cresent rolls or pre-made dough instead of making my own but there is the recipe that my grandma passed down to me:

Filling:

2 cups chopped onions (I usually only do 1 because of my husbands dislike for onions)
2 garlic cloves
2 pounds ground beef
1 large head of cabbage, shredded
1 small can kraut juice (or juice from a can of sauerkraut)
salt and pepper to taste
cheese of your choice (I usually do Swiss or skip it or do a combo)

Chop onions and garlic. Sauté in a large frying pan with a little butter or olive oil until tender. Add ground beef along with generous amounts of salt and pepper. Cook through and drain well. Put beef into crockpot (or large pot) Add cabbage and kraut juice, let simmer for 3-4 hours, stirring often. (If using a crockpot, you can leave it overnight on “warm” and it works out perfectly!) Drain and cool.

Either make dough or use pre-made stuff and completely seal the meat/cheese into the dough. Let raise for 1 hour with a towel over it. Then bake at 350 for 20-30 minutes, let cool, and enjoy. (I usually make mine about 4 inches in an oblong shape, but you can do circle or square too, whatever you want)

These are a GREAT hit at football parties and freeze well so you can make them ahead and do a grab and go dinner.

Attached is a picture I took from the actual Runza restaurant, but you get an idea of what it looks like I might have to go for lunch now

My mom learned how to make lazy pierogi from an old polish woman she knew. I love it this way.

Cook up a box of rotini noodles. Cut up a pound of bacon and fry it up. Remove bacon to drain(keep the grease). Sauté sliced mushrooms(I use canned), the noodles and sauerkraut in the bacon grease(separately, removing the precious item before sautéing the next one). Then mix all together with 1-2 cans(depending on how creamy you like it) of cream of mushroom soup. Put in a casserole dish and bake until heated through. Not he healthiest, but sooooo yummy!

@blackbird: OMG I love Bulgogi! I'm going to try this!!

I LOOOOOOVE this thread!!!

@beaker: we have a non beef and pork eater as well so I've been doing a lot more chicken lately! I'm intimidated by cooking fish!

Here is the exact recipe I follow to make dak jjim, which is like Korean Braised Chicken. It is HEAVENLY. You can omit the noodles if you can't find them, and any of the veggies. You should be able to find any of the ethnic ingredients in a good grocery store in the ethnic section. We serve this over rice.

http://www.koreanbapsang.com/2011/02/jjimdakdakjjim-korean-style-braised.html