Black Forest Brownies


Ingredients: (Black Forest Brownies)

1 pkg. (16 oz.) Mini Brownie Bites Bar Dough
1 can (21 oz.) cherry pie filling, warmed
1 cup frozen whipping topping, thawed
2 oz. Semi-Sweet Chocolate Baking Bar, grated


Directions: (Black Forest Brownies)

Preheat oven to 350º F. Line 8-inch-square baking pan with foil; lightly grease.
Place whole bar in prepared pan. Allow to soften for 5 to 10 minutes. Using fingertips, pat dough gently to fill pan.
Bake for 24 to 26 minutes or until wooden pick inserted in center comes out slightly sticky. Cool completely in pan on wire rack.
Lift from pan; remove foil. Cut into 12 pieces. Arrange pieces close together on serving platter. Top with pie filling, whipped topping and grated chocolate.

Crispy Baked Dijon Chicken


Ingredients: (Crispy Baked Dijon Chicken)

Nonstick cooking spray
1/4 cup Evaporated Fat Free Milk
3 to 4 tablespoons Dijon mustard
1/4 cup plain, dry bread crumbs
1/4 cup (.75 ounce) BUITONI Refrigerated Freshly Shredded Parmesan Cheese (5 oz.)
4 (about 1 1/4 pounds total) boneless, skinless chicken breast halves


Instructions: (Crispy Baked Dijon Chicken)

PREHEAT oven to 475° F. Spray 13 x 9-inch baking dish with nonstick cooking spray.
COMBINE evaporated milk and mustard in shallow bowl. Combine bread crumbs and cheese in separate shallow bowl. Dip chicken into milk mixture, coating both sides, then into bread crumb mixture. Place in prepared dish.
BAKE for 15 to 20 minutes or until chicken is golden brown and no longer pink in center.



2 cloves garlic
2 cans (15 oz. ea.) chick peas or garbanzos [or garbanzos], rinsed and drained
1 package Vegetable recipe mix
1/2 cup water
1/2 cup olive oil
2 Tbsp. lemon juice
1/4 tsp. ground cumin


Process garlic until finely chopped in food processor. Add remaining ingredients; process until smooth. Chill at least 2 hours.
Stir hummus before serving. If desired, add 1 to 2 tablespoons additional Olive Oil. Serve with your favorite dippers.

Crab lasagne

Ingredients: (Crab lasagne)

600ml milk
¼ tsp ground nutmeg
85g butter, plus extra for greasing
50g plain flour
227ml pot double cream
100g Parmesan, grated
1 egg,
beaten3 x 100g pots brown and white crabmeat
2 x 500g packs trimmed leek, well washed and finely sliced
12 sheets fresh lasagna
400g chunky skinless cod fillet, cube

Directions: (Crab lasagne)

Tip the milk, nutmeg, 50g of the butter and the flour into a non-stick pan. Heat while whisking or stirring until thickened. Remove from the heat and stir in the cream with plenty of seasoning.
Measure 450ml of the sauce and beat half the Parmesan and the egg into it.
Once cool, stir the crabmeat into the remaining sauce.Melt the remaining butter in a very large pan or wok,
add the leeks and cook for about 10 mins, stirring frequently, until softened and cooked down.Lightly grease 2 x 20cm square ovenproof dishes – trim
the lasagne sheets to fit, if you need to.Spoon a quarter of the leeks into each dish and spread
out. Top each with 2 lasagne sheets, then cover with the crab mixture and scatter over the chunks of fish. Top each with another 2 sheets, th  cover with the leeks and the last of the sheets followed by the cheese sauce, then the remaining Parmesan.To freeze: Wrap the dishes in several layers of cling film, then foil. Use within 2 months. Thaw overnight in the fridge. Heat oven to 180C/160C fan/gas 4.
Unwrap the lasagnes and bake for 40 mins. (A freshly made version will
take the same time.) Serve with a salad.

Potato Boats (Kartoşka Gaýyk)

Ingredients:(Potato Boats (Kartoşka Gaýyk))

3 large unpeeled potatoes, halved length wise
Vegetable oil, for deep-frying
6 tablespoons sour cream
1 garlic clove, grated
Pinch of red pepper flakes
? teaspoon dried mint
3 tomatoes, finely chopped
1 large cucumber, finely chopped
3 spring onions, finely chopped
2 tablespoons finely chopped fresh dill
2 tablespoons finely chopped fresh parsley
? teaspoon salt
2 tablespoons fresh lemon juice

Directions:(Potato Boats (Kartoşka Gaýyk))

Wrap each potato half in foil. Bake at 250°C (482°F) on the middle rack of the oven for 20 minutes. Then turn off the oven and leave the potatoes in the oven for another 20-25 minutes.
Using a teaspoon, gently scoop out the potato flesh (save the flesh for another use, like mashed potatoes). Deep-fry the potato skins in preheated oil, turning once, until browned on both sides. Transfer the browned potato skins to a plate and set aside to cool.
In a small bowl, stir the sour cream, garlic, pepper flakes and dried mint together.
In another bowl, combine the chopped vegetables and herbs. Add the salt and lemon juice, and toss it all together.
Add a dollop of the sour cream dressing to each potato skin, and then fill them up with the salad. Serve right away.

Eggs with Gowurdak (Gowurdakly Yumurtga)

Ingredients:(Eggs with Gowurdak (Gowurdakly Yumurtga))

2 tablespoons gowurdak (mutton/beef preserved in tallow)
2 eggs

Directions:(Eggs with Gowurdak (Gowurdakly Yumurtga))

Heat the gowurdak in a pan over medium heat. When the fat has melted, crack the eggs into the pan and add salt to taste. Put a lid on the pan and fry until the whites have set but the yolks are still soft.

Coconut Macaroons (Kokosly Köke)

Ingredients:(Coconut Macaroons (Kokosly Köke))

50g butter
2 eggs
150g sugar
200g unsweetened desiccated coconut

Directions:(Coconut Macaroons (Kokosly Köke))

Melt the butter in a pan over low heat. While the butter cools, whisk the eggs and sugar together until smooth.
Stir in the melted butter.
Add the coconut and whisk until fully incorporated.
Preheat the oven to 180°C (356°F). Line a baking sheet with parchment paper.
Scoop out a heaping teaspoon of the mixture and roll each spoonful between your hands into a ball.
Place the balls on the prepared sheet, spacing them about 2 cm apart.
Bake on the middle rack for 15-18 minutes or until the macaroons are lightly browned.

Gelin Budu – Bride’s Thighs (Rice Croquettes)

Ingredients:(Gelin Budu – Bride’s Thighs (Rice Croquettes))

[For the filling]
300 g ground beef or lamb
1 onion, finely chopped
1 garlic clove, finely chopped
2 tablespoons finely chopped fresh parsley
¼ teaspoon salt
Pinch of ground black pepper
[For the shell]
1 potato
250 g (1 cup) rice, rinsed
500 ml (2 cups) water
1 teaspoon salt
2 tablespoons flour
Vegetable oil, for deep-frying

Directions:(Gelin Budu – Bride’s Thighs (Rice Croquettes))

In a medium bowl, mix all the filling ingredients together. Cook the meat mixture over medium heat for 15 minutes.
Boil the potato until tender. Meanwhile, in a large pot over high heat, bring the rice, water and salt to a boil. Reduce the heat to medium and cover the pot. Steam the rice for 20 minutes.
Peel the boiled potato. Pour the rice into a large bowl, crush the potato with your hand into the bowl and mix until well combined. Sprinkle on the flour and knead the mixture until smooth and dough-like.
Divide the mixture into 16 equal pieces and, with wet hands, roll each piece between your palms into a ball.
Place a ball in your left hand and press your right index finger down the middle to make a hole. Move your thumb in the hole while squeezing and turning the ball to form a bowl-shaped shell. Keep your hands wet for a thin, smooth shell and to seal any cracks.
Stuff the shell with a teaspoon of the filling. Seal the opening with wet fingers and shape into an oval. Repeat with the remaining balls.
Fill a large pot about 4 cm deep with oil and place it over medium heat. Once the oil is hot, deep-fry the gelin budu in batches of 5 to 6, stirring gently with a slotted spoon, until golden brown. Serve warm.

Sweet Milk Bread (Külçe)

Ingredients:(Sweet Milk Bread (Külçe))

25 g (2 tablespoons) butter
250 ml (1 cup) milk
2 tablespoons sugar
1 egg
1 teaspoon salt
½ teaspoon dry yeast
500 g (3? cups) flour

Directions:(Sweet Milk Bread (Külçe))

Melt the butter over medium heat. Stir in the milk and sugar. Turn off the heat once the milk is warm.
Pour the milk mixture into a bowl. Add the egg, salt, yeast and flour, and make a soft dough. Divide the dough into 6 equal pieces and roll each piece between your palms into a ball. Cover the dough balls with a kitchen towel and allow to rest for 20 minutes.
Preheat the oven to 250°C (482°F). Roll out the dough balls into 14 cm rounds. Transfer the breads onto a baking sheet lined with parchment paper. Poke holes all over the top of the breads with a fork and brush them with water. Bake on the middle oven rack until golden brown, about 15 minutes.

Eggplant Stacks (Badamjan Gatlamasy)

Ingredients:(Eggplant Stacks (Badamjan Gatlamasy))

1 eggplant, cut into 1 cm thick rounds
1/2 teaspoon salt
2 tablespoons vegetable oil
1 large tomato, finely chopped
1/2 bell pepper, finely chopped
1 garlic clove, finely chopped
1 tablespoon finely chopped fresh dill
1 tablespoon finely chopped fresh parsley
1 tablespoon fresh lemon juice
Pinch of salt
3 tablespoons sour cream
Pinch of dried mint
Pinch of red pepper flakes

Directions:(Eggplant Stacks (Badamjan Gatlamasy))

Soak eggplant rounds in a bowl of salted water for 15 minutes, then pour out the water.
Heat oil in a large pan over low heat. Arrange eggplant rounds in a single layer in the pan, and cook, turning once, until tender and browned on both sides. Remove cooked eggplant rounds from the pan and allow to cool.
Meanwhile, combine the finely chopped ingredients in a bowl. Add lemon juice and salt. Mix everything together.
In a small bowl, mix sour cream with dried mint and red pepper flakes.
Transfer half of the eggplant rounds to a serving platter. Top each eggplant round with a spoonful of the salad, then place the remaining eggplant rounds on top. Top each stack with a dollop of the sour cream dressing. Serve right away.