Yellowbird of Barbados

 

INGREDIENTS:

 

1 part  Mount Gay rum

1 part Galliano

2 parts orange juice

2 parts pineapple juice

 

DIRECTIONS:

1.  Mix altogether in a glass and serve with ice and enjoy the taste of the island.

 

Serves: 1

Garlic Soup ” Hangover Soup”

INGREDIENTS:

2  Slices of bacon

1 small potato, peeled,  cut into small cubes

2 c.  water

1/4  small red onion chopped

pinch of salt

pinch of pepper

pinch parsley

handful of chopped ham

1  slice of french baguette bread

2  eggs

1  Tbsp. oil

6   garlic cloves minced

hard   Swiss cheese  for topping

DIRECTIONS:

1.  In a medium saucepan  cook bacon , 1 Tsp oil until light brown.

2.  Add onion, garlic, potato and let cook for 1 minute on medium heat.

3. Add water and cook until potatoes are tender.

4.  While that is cooking in a small frying pan spray with butter add diced baguette.

5.  Fry for 5 minutes or until light brown

6.  Serve in soup bowls by adding egg into hot soup and add bread crumb and ham.

7.  Top with cheese and parsley.

Serves: 2

Deer Risotto

 

INGREDIENTS:

Crockpot

1 cup vegetable cooking stock

1  red onion

3  lbs.   deer stew meat

1  2lb. bag of vegetable medley

2  Tbsp.  Maggi

1  cube  beef bouillon

2   tsp.   paprika

1  Tbsp.  salt

1   tsp.   pepper

1  tsp.   Thyme

1   Tbsp.  Rosemary

3   bay leaves

1/4 c.  garlic expressions

1  shot  of  Jack Daniels

2   cloves

2    garlic  cloves

2 c.  brown rice

 

DIRECTIONS:

1.  Put all ingredients into a crock pot and mix together except the vegetable medley.

2.  Cook on low for 8 hrs.

3.  Cook rice.

4.  Steam vegetables for  10 minutes.

5.  Add rice and vegetables to crock pot and mix.

6.  Serve warm with Immune Booster salad.

7.  Freeze leftovers for a quick dinner.

 

Serves:  10

Bohemian Dumplings

INGREDIENTS:

1 c.  warm milk

2  7 g packs of yeast

pinch sugar

10-15 oz   Gold Medal Better for Bread flour

1  egg yolks

pinch of salt

DIRECTIONS:

1.  Dissolve yeast in lukewarm milk add sugar and let the yeast rise 15 minutes.

2.  Mix with flour, salt and egg yolk  till dough is not sticky and let rise for 1 hour.

3.  Form into 4 dumplings on a floured pastry board and cover with a tea cloth and leave to rise for another 20 minutes.

4.  Steam the dumpling on a vegetable steamer in a covered saucepan for 15 minutes, then remove the lid and leave the dumplings to cook for another few minutes.

5.  Remove the dumpling from the saucepan and cut into half inch thick slices with a string of fishing line.  Enjoy and freeze for later use.

MAKES: 4 loaves

Grilled polish kielbasa with tomatos.

INGREDIENTS:

1  polish kielbasa  cut into 3-4 inch links

1  medium    red onion sliced

4  small   tomatoes sliced

2   garlic cloves   sliced

4   bacon strips

2  slices of cheese

2  Tbsp. Vegeta can be found at Fresh Market

2   medium strips of heavy duty aluminum foil

pinch of thyme

DIRECTIONS:

1.  On one sheet of aluminum foil layer 2 strips of bacon, 1/4 onion sliced, 1/2 of kielbasa, 1 garlic clove sliced, 2 tomatoes sliced, 1 Tbsp. of vegeta, and 1 slice of cheese.

2.  Repeat for second serving with the rest of the ingredients to match.

3.  Fold aluminum foil around meat to form a packet making sure to seal all sides so the juice stay inside.

4.  Cook on the grill on medium heat for 25 minutes.

5.  Serve hot with a slice of bread.

SERVES: 2

PREP: 7 minutes

COOK: 20 minutes

Barley soup with pork ribs

INGREDIENTS:

1 lb.   country style ribs

1 medium   red onion

1  beef bouillon cube

2   garlic cloves  chopped

2   carrots

2  small  parsnips

1  Tbsp.   Vegeta

1  tsp.  pepper

handful   barley

 

DIRECTIONS:

1, .  In a medium size pot bring 5 cups of water, meat, onion, carrots, parsnips, pepper, vegeta, and bouillon cube to a boil.

2.  Cover and cook on medium heat for 30 minutes until meat is tender.

3.  Add barley and garlic cook for 30 more minutes until barley is tender.

4. Peal meat or cut into small cubes.

5.  Serve hot topped with fresh parsley

Side dish: slice of bread.

 

SERVES:  4

PREP:  10 minutes

COOK:  1  hour

 

Grandma’s Sauerkraut

 

INGREDIENTS:

1 bag of sauerkraut (1 lb.)

1 small   red onion

2  slices    bacon

1/4    roasted red pepper

1 c.  water

pinch   of caraway seeds

1 Tbsp.  garlic expressions

little whipping cream

little flour

DIRECTIONS:

1.  In a medium size saucepan add garlic expressions, bacon, and red onion. 

2.  Cook over medium heat until light brown.

3.  Add sauerkraut, caraway seeds, and water cook for 10 minutes.

4.  Add roasted red pepper and 1/2 c. water.

5.  In a glass cup mix together 1 part water, 1 part whipping cream, 1 part flour.

6.  Add to sauerkraut stir and cook for 3 more minutes.

7.  Serve with pork.

 

SERVES: 2

PREP: 10 minutes

 

Roasted Pork cubes with sauerkraut and potatoes

INGREDIENTS:

4 Tbsp.   garlic expressions

1 lb.   country style  pork ribs

1 large  red onion   sliced

4    garlic cloves minced

1 c.    water

2  bay  leaves

pinch of  caraway seeds

pinch of   paprika

pinch  of  pepper

pinch  of   Vegeta

DIRECTIONS:

1.  Cut meat into large cubes.

2.  Place in a medium size baking dish add, onion, garlic, caraway seeds, vegeta, salt, pepper, and water.

3.  Mix altogether then add bay leaves and bake on 450 F  for one hour.untill meat is lightly brown.

4.  Mix periodically add bit of water if needed.

5.  Serve hot with Grandma’s Sauerkraut, potatoes, or Bohemian dumplings.

 

SERVES: 4

PREP:  15 minutes

COOK:  1 hour

 

 

Pork or chicken Schnitzel

INGREDIENTS:

1c. Oil for frying

6    filets of chicken or pork

1 c.   flour

2 c   of breadcrumbs

2   eggs

1/4 c   of  beer

salt  to taste

pepper  to taste

1 clove of garlic mash

DIRECTIONS:

1.  Heat oil in a deep frying pan to at least 350 degrees F.

2.  Place meat on a flat surface and pound with a mallet until it is 1/4 inch thick.

3.  In a separate dishes place flour and breadcrumbs.

4.   In a third dish place eggs, beer, garlic and lightly beat.

5.  Lightly season meat and place on a plate.

6.  Roll meat in flour until coated you can pat lightly with hand.

7.  Use a fork to lift the meat then dip in egg mixture drain for a few seconds.

8.  Next, place meat in breadcrumbs and coat by lightly pressing the breadcrumbs onto the meat.

9.  After all meat has been prepared fry in oil until golden brown.

10.  Serve with a lemon slice on top.

side dish : potato salad, fries, fresh or steamed vegetables.

Russian Pork And Beets

 

INGREDIENTS:

 2-3 lbs.    pork loin

1/2 pint      pickled beet juice or 3 Tbsp. of vinegar with shredded beets

1 large    chopped onion

3   Tbsp.    breadcrumbs made from dried rye bread

lard or oil

salt 

peppercorns

 

DIRECTIONS:

1.  Cut meat into 2 inch lengths sprinkle with salt and brown in a pan of lard or oil.

2.  Remove from the pan and place in a saucepan of beet juice and just enough water to cover.

3.  Add chopped onions, salt, and peppercorns bring to a boil.

4.  Add the breadcrumbs and mix well bring to a boil again.

5.  The sauce should not be to thick if beets are used strain the sauce.

6.  Serve meat topped with the sauce and your choice of potatoes, bread or dumplings.

 

 

 

 

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