PapaBuna.com

Average Rating:

A very simple, easy to make salad, that will beautifully garnish any meal. Use as an appetizer, as a spread, or as a side dish.

Ingredients:

2 large or 4 small red beets
2 garlic cloves
1/2 cup mayonnaise
3/4 teaspoon salt, or adjust the amount to your taste.

Directions:

Boil the red beets in water, until soft, so that you can easily insert a fork into them.

While beets are boiling, crush the garlic using a garlic press.

When beets are done cooking, remove from water, peel and finely grate.

Mix in the mayonnaise and salt. Serve.

Note: To garnish, I used green onions and boiled red beets to create the decorative rose. Garnish it your way using the offer below.

Sponsored Link:

Average Rating:

Ingredients:

3 large tomatoes
3 garlic cloves
3/4 cup mayonnaise
2/3 cup feta cheese
1 and 1/4 cup finely shredded mozzarella/cheddar cheese
fresh dill weed for decorating

Directions:

Cut tomatoes in slices as pictured below.

Arrange tomato slices on a serving plate.

Crush the garlic using a garlic press.

Mix with the mayonnaise. Spread over tomato slices.

Using a fork, crumble feta cheese.

Spread feta cheese on top of the mayonnaise and garlic.

Spread the shredded mozzarella/cheddar cheese on top of the slices.

Decorate with finely diced fresh dill weed.

Average Rating:

Ingredients:

3 large tomatoes
1 large cucumber
4 green onions
1/2 green bell pepper
1 and 1/2 teaspoons salt
3 tablespoons oil

Directions:

Slice tomatoes and place in a medium bowl.

Slice cucumbers, cut up pepper and green onions.

Add them to the tomatoes, including salt and oil. Mix everything and serve.
On top of the salad, I sprinkled some crumbled feta cheese, for a more appealing presentation. This is optional though. Pofta Buna!

Average Rating:

Ingredients:

8 eggs
1/2 onion
1/4 cup oil
4 pieces of chicken liver
1/8 teaspoon salt
half of 1/8 teaspoon black pepper
few tablespoons of mayo to spread on top of the eggs at the end

Directions:

Boil eggs until hard.

While eggs are boiling, in a small saucepan, boil the chicken livers until well cooked.

Meanwhile, chop the onion very finely and saute in oil, until brown. Do not burn though.

When eggs are cooked, peel, cut in half lengthwise and remove yolks.

When livers are cooked, remove from the saucepan and mash well using a fork. Mash the egg yolks as well, reserving 2-3 for decorating.

Mix together the browned onions, livers and egg yolks. Stuff the eggs with the mixture.

Place them on a serving plate/platter, with the cut part down. I spread some sliced green onion on the bottom of my plate, before arranging the eggs on top.
Using a teaspoon, spread a little mayo on top of each stuffed egg.

Decorate with green onion pieces and the reserved egg yolks, finely grated.

Average Rating:

This recipe is typically made with ground pork, but you can replace it with other kinds, like beef or turkey. Here I mixed 1 lb of ground pork with 1 lb of ground turkey.

Ingredients:

2 lbs. ground pork, or other meat.
2 potatoes
2 eggs
6 garlic cloves
1 large onion
2 and 1/2 teaspoons salt
1/2 teaspoon black pepper
1 and 1/3 cups plain bread crumbs, plus some extra to cover the patties

Directions:

Peel and finely grate the potatoes. Grate or finely dice the onion. Crush the garlic using a garlic press.

Mix all ingredients together.

In a large skillet, heat some oil on medium-low heat. Use just enough oil to cover the bottom of the skillet.
Take about 1/3 cup meat mixture at a time, with your hands roll it into a ball, then press to flatten, as pictured below.

Pour some bread crumbs on a plate. Place each patty in bread crumbs and cover both sides.

Test the oil to see if it’s hot, by placing a drop of the meat mixture in it. When it’s sizzling, add the patties to the oil. Keep the stove on medium-low temperature. Fry on both sides, until golden brown.

Remove from pan. Place on a plate with a paper towel on bottom, to absorb the oil.

Move the patties to a serving platter and serve.

Serving Suggestions: Serve with mashed potatoes and fresh salad.

Average Rating:

Ingredients:

1 can sweet peas
2 green onions
3 tablespoons oil
1 tablespoon vinegar
1/8 teaspoon salt

Directions:

Place peas in a small bowl. Chop the green onions and add them to the peas.

Add the rest of the ingredients, mix with a spoon and serve.

Serving Suggestions: Usually this salad is served with grilled meat.

Average Rating:

Be sure, you’ll impress all your family and friends with these cute ladybugs. And if you got kids, they will simply LOVE them. I know this because my two year old did too.

Ingredients:

15 thin slices of a baguette
1/4 cup sour cream
1/4 cup finely crumbled feta cheese
1 green onion
a couple romaine lettuce leaves
8 cherry tomatoes
8 large pitted black olives

Description:

Chop the onion very fine.

Mix together sour cream, feta cheese and onion.

In the oven, broil the baguette slices for a couple minutes – optional. Arrange on a large plate or platter.
Take about 1/2 tablespoon sour cream spread at a time and spread on each slice of bread.

Tear or cut the romaine lettuce leaves into pieces about the size of the baguette slices.

Place the lettuce pieces on top of the slices covered with the spread.

Cut the olives and tomatoes in half, lengthwise.

Cut the tomatoes from the bottom end to the middle, as pictured below.

Cut about a third of each olive, as pictured below. Set aside. They will be used to make the ladybugs heads.

Using a knife with a sharp pointy tip, make about 4 tiny holes into the tomatoes, 2 on each side. Cut small pieces from the remaining pieces of olives, and place them into the little tomato holes, as pictured below.

Using the same principle, make 2 tiny holes into the olives we will be using for the ladybugs’ heads. These will be the eyes. Fill them with small pieces of feta cheese.
Arrange the tomatoes on top of the lettuce leaves, then add the olive pieces in front, right next to them, as pictured below.

Average Rating:

These homemade egg noodles are used in the traditional Moldovan soup “Zeama” and in other dishes as well.

Ingredients:

1 egg
about 1 cup of flour

Crack the egg in a bowl. A little at a time, add the flour and knead with the hands, until the dough is very firm. Shape into a ball.

Spread a little flower on a hard surface. Place the dough on top, and use a rolling pin to spread it into a thin layer. Use as much flour as needed, in order to prevent the dough from sticking to the working surface.

Cut the dough in half, and continue spreading it. Try to get it as thin as possible.

Cut the dough sheets in wide strips.

Spread some more flour on the working surface. Place the strips of dough one on top of the other, adding flour in between every strip, so that they don’t stick together.

With a knife, cut the dough in very thin slivers, as shown in the picture below.

When you’re done, place the noodles in a sifter, and sift the extra flour away from the noodles.

You can use the noodles right away, or dry them off in order to use later. To do that, spread them on a larger clean surface and let them air dry. When completely dry to the touch, place the noodles in a plastic bag and store.

Average Rating:

A traditional recipe, Moldovan “Zeama” is typically made with homemade egg noodles and whole chicken, which gives the recipe a delicious flavor. You can find the recipe for the homemade noodles under the Miscellaneous category. If you want an easier, faster option, I know Publix sells “fine egg noodles” that can be used instead.

Ingredients:

1 smaller whole chicken (about 3lb), cut up
about 12 cups (3 quarts) water
3 teaspoons salt
1/8 teaspoon black pepper
1/2 medium onion
1 carrot
1/2 big fresh tomato
about 2 cups homemade egg noodles
3 tablespoons lemon juice
1 tablespoon finely chopped lovage herb leaves, or a medium celery stalk
1/4 cup finely chopped fresh parsley
1/4 cup finely chopped fresh dill weed
3-4 small branches fresh thyme

Directions:

Wash the chicken, place it in a deep saucepan and add water. Boil on medium-low heat, until froth rises to the top.
Meanwhile, clean and chop the onion, carrot, tomato and celery (if using that instead of the lovage herb).

Using a skimmer, remove all the froth.

Add salt, black pepper, onion, carrot, tomato and celery (if using).

Cook for about 3 minutes. Add the egg noodles and lemon juice.

Continue cooking on medium-low for about 4 more minutes.
Add the thyme, and finely chopped parsley and dill. If the celery stalk has any leaves, I usually chop them up finely as well and add them together with the other herbs.

Cover, remove from heat. If you let the soup stand for a little while, it allows flavors to blend in, making it taste better.

Serving Suggestions: Moldovans usually serve Zeama with traditional Moldovan corn bread. I will be posting the recipe soon as well.

Average Rating:

Ingredients:

1/4 cup oil
1 medium onion, peeled and diced
1 carrot, peeled and diced
3 chicken breast halves (can be substituted with thighs or other meat)
10 medium potatoes, peeled and cut up
2 teaspoons salt
1/4 teaspoon black pepper
3 tablespoons fresh or canned diced tomatoes
2 and 1/2 cups of water
1 large (or 2 smaller) bay leaves

Directions:

Heat oil in a deep pan. Add onions.

Cook onions on medium until tender. Add diced carrot and cook until tender as well, then add the meat, salt and black pepper.

Cook until meat looks done on the surface, then add potatoes, tomatoes and water. Bring to boil and add the bay leave(s).

Cover and cook on medium for about 20 minutes. Uncover and cook until it obtains a thicker texture.

Serving suggestions: Can be served with a fresh salad, pickles or feta cheese.