Cooking Recipes

Pasta au Roman

Pasta (e.g. Spaghetti, Egg Noodles, ...)
Ground Beef
Vegetables
Cooking Oil
Mustard
Curry Powder
Salt
Tomato Pate/Pasta Sauce

Bring a pot of salted water to boil, then add pasta. For the lazy ones (e.g. me), take some frozen vegetables and either mix them in with the pasta or steam them (steaming is a bit better, but mixing them with the pasta works as well if you don't have a steamer pot).
While the pasta is cooking, heat up some oil in a frying pan over medium heat. When the oil is hot, add the ground beef and fry it for a bit. Then add plenty of curry powder and mustard (quantity depends on your taste, of course).
At this point the pasta should be "Al Dente" and the vegetables done as well. Drain pasta (and vegetables).
Now heat up some pasta sauce over medium heat in the pan you used to cook the pasta (always try to minimize the amount of cleaning up to do). You can use the plain tomato pate or some caned pasta sauce, depending on how fancy you wanna get (of course you may also make the pasta sauce from scratch)
The beef should be just about done and the flavour well sunk into the meat. When the beef is done and the pasta sauce is heated up, mix the ground beef into with the pasta sauce, then stir in the pasta and the vegetables.
Bon appétit!

Hungarian Goulash Casserole

Printed from COOKS.COM

1 1/2 c. steamed rice (prepare 1/2 c. dry rice)
1 to 1 1/2 lbs. ground beef
3 small onions, chopped fine
1 to 2 cans tomato soup (use 2 cans with larger amount of meat)
1 can mushrooms
Salt and pepper to taste

Cook onions in butter. Brown ground beef. Mix all ingredients in casserole dish. Bake 1 1/2 hours at 300 degrees.

Hungarian Pork Casserole

3 tbsp. oil
3 med. onions, sliced
2 tbsp. flour
4 to 6 pork chops
1 c. apple juice or cider
4 med. potatoes (sliced)

In Dutch oven over medium heat, heat 3 tablespoons oil. Brown pork and remove. Saute onion (about 10 minutes) remove. Saute onions (about 10 minutes) removed. Stir flour into drippings, gradually stir in apple juice and cook over medium heat, stirring constantly until thickened.

Arrange potato slices and onions over chops. Add mixture, cover with foil and bake for 1 hour at 350 degrees.

Potatoes Au Gratin

4 cups cooked potatoes, diced
1cup potato water
1 cup milk
4 tablespoons butter
4 tablespoons flour
1/4 teaspoon salt
1 cup grated cheese
1/2 cup buttered bread crumbs

In a small saucepan, over medium heat, make a white sauce by melting butter, adding the flour and stirring in the milk and potato water. Stir until the sauce thickens. Remove sauce from stove, and add grated cheese and diced potatoes. Pour into baking dish, cover with buttered crumbs, and place in 350 F. oven until warmed through and crumbs are golden brown.

(For buttered bread crumbs, melt 1T butter and mix in 1/2 cup dried bread crumbs.)

'Pizza Hut' style Pizza Dough

(from http://www.geocities.com/NapaValley/9531/Bread/pizzahutdough.html)
Tender, chewy, dare we say 'commercial' tasting. This dough uses two leaveners to achieve that chain restaurant texture.

1 1/3 cup water
2 teaspoons sugar
1 1/4 teaspoons salt
2 tablespoons olive oil
2 tablespoons cornmeal
2 cups unbleached all purpose flour
1 cup bread flour
1 teaspoon baking powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
3/8 teaspoon MSG
1 1/2 teaspoons instant yeast

(You may use all-purpose flour only for this recipe)

Bread machine: Add ingredients to machine bread pan in order given or as per manufacturer's instructions. Set to 'dough' mode.

Food processor:
Place water, sugar, salt and olive oil in bowl of food processor and pulse to dissolve sugar and salt. Add yeast, bread flour and all purpose flour. Process until a soft ball forms. Remove from machine and allow to rest, covered with a tea towel, about 45 minutes.

Dough hook:
Place water, sugar, salt and olive oil in bowl of mixer and dissolve sugar and salt. Stir in yeast, bread flour and all purpose flour and knead with dough hook to form a soft, but not-too sticky dough (about 8 minutes). Remove from machine and allow to rest, covered with a tea towel about 45 minutes.

By Hand:
In this case, use only all-purpose flour. Place water, sugar, salt and olive oil in bowl and dissolve sugar and salt. Stir in yeast, all purpose flour and knead to form a soft, but not-too sticky dough (about 8-l0 minutes). Allow to rest, covered with a tea towel about 45 minutes.

(*) For a breadier pizza dough - depending on taste and recipe requirements, you can add an additional 1/4 tsp. yeast. Deflate dough very gently before using and allow it to rest a further 15 minutes before using in a recipe. You may refrigerate dough in an oiled plastic bag for up to two days.

Fladen

tenderflake dough (grocerystore)
sugar
fruits
ground hazelnut
vanilla creme powder (the one for cooking, not instant)
7-12 eggs (i.e. use equivalent volume of eggs instead of milk for vanilla "cream")

First, roll-out the dough and place in baking sheet (with raised edges around). Sprinkle a layer of ground hazelnut on the dough and distribute the fruits on top, add sugar to sweeten as desired. Mix the eggs with the vanilla creme powder, stir well. Pur mixture into the baking dish, cover the fruits if you like. Preheat oven to 430 F, then bake for about 30-45 min. Enjoy with whipcream on top.

En guete!

ROMAN HOLENSTEIN