Recipes By Country/Region

Africa - African
Argentina - Argentinean
Brazil - Brazilian
Britain - British
China - Chinese
Costa Rica - Costa Rican
Denmark - Danish
Egypt - Egyptian
France - French
Germany - German
India - Indian
Ireland - Irish
Israel - Israeli
Italy - Italian
Korea - Korean
Malaysia - Malaysian
Mexico - Mexican
Middle Eastern
Morocco - Moroccan
Nepal - Nepalese
Norway - Norwegian
Pakistan - Pakistani
Panama - Panamanian
Paraguay - Paraguayan
Philippines - Filipino
Poland - Polish
Portugal - Portuguese
Puerto Rico - Puerto Rican
Russia - Russian
Saudi Arabia - Saudi Arabian
Singapore - Singaporean
South Africa - South African
Spain - Spanish
Sudan - Sudanese
Sweden - Swedish
Switzerland - Swiss
Thailand - Thai
Turkey - Turkish
Ukraine - Ukrainian
United States
Uruguay - Uruguayan
Venezuela - Venezuelan
Vietnam - Vietnamese
Yemen - Yemeni





Cabbage Rolls
Pierogi Casserole
Cucumbers with Sour Cream

Saturday, March 28th 2020


1/2 lb (2 sticks) butter
1/2 lb cream cheese
1/2 tsp salt
2 cups sifted all purpose flour

In a large bowl of an electric mixer, cream the butter and cream cheese together until completely blended and smooth. Beat in the salt and on low speed, gradually add the flour. While beating in the flour, toward the end, the dough might start to run up the beaters. If so, the last of it may be stirred by hand. When the dough is smooth, flour your hands lightly and with your hands, form it into a short, fat roll. Cut the roll into 3 equal pieces. Form each piece into a round ball, flatten slightly, and wrap each individually in plastic wrap or wax paper. Refrigerate the balls of dough overnight.

When you are ready to bake, prepare the following filling and then adjust two racks to divide the oven into thirds. Preheat the oven to 350 degrees. Cut aluminum foil to fit cookie sheets.

Student Debt Consolidation
Quick and easy starter applications for loan requests.


1/2 cup plus 2 tbl sugar
3 tsp cinnamon
3 tbl butter, melted
3/4 cup currants
5 oz (1 1/4 cups) walnuts, finely chopped

Stir the sugar and cinnamon together and set aside. Do not mix the remaining ingredients.

Place one ball of dough on a floured pastry cloth. With a floured rolling pin pound the dough firmly to soften it slightly. On the floured cloth, with the floured rolling pin, roll out the dough, turning it over occasionally into a 12" circle; don't worry about slightly uneven edges.

With a pastry brush, brush the dough with 1 tbl melted butter and quickly before the cold dough hardens the butter, sprinkle with 1/3 of the sugar/ cinnamon mixture. Then sprinkle with 1/3 of the currants and 1/3 the nuts. With the rolling pin, roll over the filling to press it slightly into the dough.

With a long, sharp knife, cut into 12 pie-shaped wedges. Roll each wedge jelly roll fashion, rolling from the outside toward the point. Then place each little roll, with the point down, 1" apart on the cut aluminum foil.

Repeat with remaining dough and filling. Since some of the filling will fall out while you are rolling up the horns, after preparing each third of dough, it will be necessary to clean up the pastry cloth; either shake it out or scrape with a dough scraper or wide metal spatula and then reflour it.


1 egg yolk
1 tsp water

In a small cup, with a fork, stir the yolk and water just to mix.
With a pastry brush, brush the glaze over the tops of the horns. Slide a cookie sheet until each piece of foil.

Bake two sheets at a time for about 30 minutes, until the horns are golden brown. Reverse the sheets top to bottom and front to back once during baking to insure even browning. If you bake one sheet at a time, use the higher rack.

With a wide metal spatula, immediately transfer the horns to racks to cool.


©2015; All Rights Reserved