Kossuthkiflihungariancakeycookieakahalfmoons Recipes

27+ EASY HAWAIIAN RECIPES (+MAI TAI COCKTAIL)

27+ Easy Hawaiian Recipes (+Mai Tai Cocktail) image

These recipes are sure to please. So, gather your family and friends and enjoy. Let us know your thoughts!

Provided by Cassie Marshall

Time 30m

Number Of Ingredients 6

Ingredients

3/4 oz. orange curacao
1.5 oz. white rum
1/2 oz. orgeat
3/4 oz. fresh lime juice
1/2 oz. dark rum
Mint leaves and lime wedges for garnish

Steps:

Shake all of the ingredients lightly in a cocktail shaker using crushed ice.
Garnish with mint leaves and lime.

Nutrition Facts : Calories 275 kcal, ServingSize 1 serving

SHAKSHUKA

Shakshuka image

Shakshuka has risen in popularity around the world, and with good reason. Originally from North Africa and the Middle East, this flavorful dish of eggs cooked in a spicy tomato sauce is tasty, healthy and a breeze to make. It's a terrific one-skillet meal you can serve right from the pan and it lends itself to variation. Try this international superstar for breakfast, lunch or dinner.

Provided by Food Network Kitchen

Time 1h

Yield 2 servings

Number Of Ingredients 12

Ingredients

1 1/2 tablespoons extra-virgin olive oil
1/2 onion, chopped
1/2 red bell pepper, thinly sliced
1/4 small bunch cilantro, leaves and tender stems separated, chopped
2 small cloves garlic, thinly sliced
3/4 teaspoon ground cumin
1/2 teaspoon paprika
Pinch red pepper flakes
Kosher salt and freshly ground pepper
1 15-ounce can whole peeled tomatoes, crushed by hand
4 large eggs
Warm pita bread, for serving

Steps:

Heat the olive oil in a medium ovenproof skillet over medium-high heat. Add the onion and bell pepper and cook, stirring occasionally, until tender, about 10 minutes. Add the cilantro stems, garlic, cumin, paprika and red pepper flakes; season with 1/4 teaspoon salt and a few grinds of pepper. Cook, stirring, until the garlic is softened and the vegetables are coated with the spices, about 1 minute.
Preheat the oven to 375 degrees F. Stir the tomatoes with their juices into the skillet. Reduce the heat to maintain a low simmer and cook, stirring occasionally, until the tomatoes break down and the sauce thickens slightly, about 20 minutes; season with salt and pepper.
Use the back of a spoon to make 4 wells in the sauce, 1 to 2 inches apart. Crack an egg into each well. Run the edge of a rubber spatula through the egg whites to break them slightly, being careful not to break the yolks (this allows the egg whites to cook faster). Transfer the skillet to the oven and bake until the egg whites are just set, 15 to 18 minutes. Season with salt and pepper and top with the cilantro leaves. Serve with pita bread.

KOSSUTH KIFLI (HUNGARIAN CAKEY COOKIE AKA HALF MOONS)

Kossuth Kifli (Hungarian Cakey Cookie Aka Half Moons) image

Another one my grandmom used to make and no one has the recipe. After hours of searching the web, I finally found it (I didn't even know the name before!). This version is from Linda Paul, who won a Christmas cookie contest in Minneapolis with them.

Provided by Karen..

Categories Dessert

Time 1h

Yield 2-3 dozen

Number Of Ingredients 12

Ingredients

1 cup unsalted butter, plus
extra unsalted butter, for pan
1 1/2 cups granulated sugar
8 eggs, separated
1/2 teaspoon vanilla extract
1 grated lemon, rind of
1 lemon, juice of
2 teaspoons baking powder
1 2/3 cups flour, plus
extra flour, for pan
1 1/2 cups finely chopped walnuts
powdered sugar, for garnish

Steps:

Preheat oven to 350 degrees.
Butter and flour bottom and sides of a 9-by 13-inch cake pan.
In a large bowl, using an electric mixer on medium speed, cream together butter and granulated sugar.
Add egg yolks, one at a time, and beat until fluffy.
Add vanilla, lemon rind and lemon juice and beat to combine.
Gradually add in baking powder and flour.
In a medium bowl using electric mixer on high speed (with clean beaters), beat egg whites until stiff.
Fold egg whites into batter.
Gently spread batter into prepared pan.
Evenly sprinkle top with finely chopped walnuts and bake 25 to 30 minutes.
Remove to a wire rack.
Cool until cake shrinks away from sides of pan (about 15 minutes).
With a small round biscuit cutter (or a glass), periodically dipped in powdered sugar, cut one circle (don't remove it), then cut another circle halfway down the first one, making two crescents and one oval scrap.
Remove from pan and repeat (you can eat the oval scraps;).
Cool crescents completely and dust with powdered sugar.
Store in a tightly covered container for up to 2 days.

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