1. for dough you need just to mix follow
3 eggs, 2 / 3 cup flour, 1 / 3 cup starch (can be taken only flour – 1 cup), 1 / 2 cup sour cream or yogurt, 1 / 2 cup mayonnaise, baking soda, 1 teaspoon salt then mix all ingredients

2. stuffing you can choose by your wish
1. boiled eggs, green onions, salt,
2. 1 egg, cabbage (sauerkraut better)
3. cooked rice, boiled eggs, salt, pepper – this one is my favorite

Mix boiled rice with grated eggs.

Put half of the dough to the form, then evenly spread out the filling and pour the second half of the test. Bake at 200 ° C 40 min.

That’s all.

pastry

Perhaps this is Spinach-Stuffed Portobellos, Orzo-Stuffed Tomatoes, Chicken with Mango-Raspberry Salsa or Strawberry Tiramisu Trifle? Would you share with your recipes?

I prefer such recipes that make for easy labor like tomato salad and quick Italian-style burgers.

1 pound of ground beef
1/2 pound of hot or mild Italian sausage removed from casing.
1 small red onion, finely chopped
2 cloves of garlic, finely chopped
1/2 cup of seasoned bread crumbs
¼ cup of freshly grated Romano cheese
1/4 cup of fresh parsley, chopped
1 egg
1 tsp of liquid smoke
1/4 tsp salt
1/4 tsp of fresh ground pepper

Toppings

6 slices of provolone cheese
1 small red onion, sliced thin
1 beefsteak tomato, sliced thin
1 jar of roasted red peppers
10 fresh basil leaves
8 small loaves of foccacia bread sliced in half

PREPARATION

Mix all the burger ingredients in a medium sized bowl.
Shape into burger shaped patties.
Place directly on grill for 10 minutes.
Turn once and grill the other side for 10 more minutes.
Top with provolone cheese until melted, about 1 minute.
Remove burgers and toast the foccacio face side down for I minute or you can use regular hamburger buns.
Top with sliced onion, tomato, roasted red peppers and fresh basil leaves.

You may top with other favorites but it’s delicious just like this. Serves 8.

[youtube="http://www.youtube.com/watch?v=_aZxe17zPjE"]

Low Fat Frozen Yogurt

2 cups plain low-fat yogurt
2 cups strawberries
1 medium sized banana (peeled and cut into chunks)
4 teaspoons sugar substitute
1/4 teaspoon vanilla extract
1 1/2 teaspoons unflavored gelatin
2 tablespoons water

Just combine a small saucepan,gelatin and water then heat slowly and stir constantly till gelatin dissolves completely. Remove it from heat and cool down. Then take your electric blender, add what you want – strawberries, banana chunks and whatever you just want, add gelatin. Blend it all together for 2 – 3 minutes, or until you get a consistently smooth paste. Add yogurt, sugar substitute and vanilla extract, and process for another 2- 3 minutes. Pour it in ice cream maker and freeze according to directions.

French Vanilla Frozen Yogurt

1/2 cup of evaporated milk
2 teaspoons of unflavored gelatin, softened
2/3 cup of raw sugar
pinch of salt
2 egg yolks, beaten
2 cups of plain, whole milk yogurt
2 tablespoons of vanilla
2 egg whites

Heat the milk to just below boiling in the top of a double boiler. Next, add the gelatin, sugar, and salt, and stir these ingredients until they’re dissolved.

By the way you have not yet ice cream maker it’s not expencive to buy. Right now I’ve found wide choice of ice cream makes – from $26 to $36, for instance – Hamilton Beach 68330R 4 QT Bucket Ice Cream Maker for $26, new, makes ice cream, frozen yogurt, custard, sherbet & gelato. Fully automatic. plus over 20 recipes included you can buy on google.com/products.

Here is the recipe I’ve never used before but want to try it now.
So, this classic recipe was found coming across NOLA’s recipe archive. I guess it’s wonderful one exactly for holiday entertaining. Just pay attention it needs to rest refrigerated at least 8 hours after baking so plan to make the day before serving. It will be not easy because its smell is so good:-) However

Ingredients (SERVES 12 )
2 lbs lean pork, coarsely chopped
2 lbs veal, finely chopped
1 lb pork liver, ground
1 lb pork fat, fresh (fat bacon fine too)
6 garlic cloves, minced
3 eggs
1/4 teaspoon white pepper
1/8 teaspoon cayenne
1/8 teaspoon allspice
1/3 cup cognac
1 tablespoon dried basil
1 tablespoon salt
1 teaspoon fresh ground black pepper
bacon, to line the terrine (salt pork fine too)
Directions
1Preheat the oven to 325 degrees. In a large bowl, combine the pork, veal, liver, pork fat or bacon, garlic, eggs, white pepper, cayenne, allspice, Cognac, basil, salt and black pepper. Mix well. (If you wish to test for seasoning, fry a small piece in a little butter or oil until it’s cooked through. Taste and adjust seasonings if necessary.).
2Line a 2 1/2-quart terrine or baking dish with the bacon or salt pork, reserving two or three strips. Spoon the pate mixture into the baking dish, then place the reserved bacon strips over the top. Cover the pan tightly with a sheet of aluminum foil and bake for one hour. Remove the foil and continue baking for 1 1/2 hours, or until the pate slightly shrinks away from the sides of the baking dish. Remove from the oven and carefully drain off excess fat. Cool.
3Cover tightly with aluminum foil and place a weight (I usually use a brick wrapped with heavy-duty foil) on top. Refrigerate for at least eight hours.
4To serve, cut the pate into 1/2-inch slices or small bite-size chunks and accompany with toast points.

Besides that I’d like to prepare 2 or 3 more new dishes by trusted recipes then if you have an idea please feel free to share with it here.
Thank you

Put ice cream in cup. pour soda on it. then add the whipped cream, cherries and candy.

Christmas Party Mints
1 (lb) pkg powdered sugar
1/2 C margarine, softened
2 T evaporated milk
4 to 5 drops of peppermint flavoring
Few drops of desired food coloring

1.Combine all ingredients in a large mixing bowl. Beat at high speed until well blended; then knead until smooth.
2.Shape mints in rubber candy molds, and place on baking sheets.
3.Cover with a paper towel, and let stand overnight to harden.

Makes: 8 1/2 to 9 dozen mints.

Father Christmas Salad
In traditional Christmas colors of green, white and red, this is full of seasonal good cheer.

1 can (15 oz/ 425 g) lychees in heavy syrup
1 can (15 oz/ 425 g) stoneless red cherries in syrup
4 tablespoons of Cointreau or Kirsch
1/2 oz/ 15 g unsalted pistachio nuts
Boiling water

1. Tip both fruits, with syrup, into a large dish; glass for preference so that the colors can show through.
2. Add liquer and toss gently yo mix.
3. Blanch pistachios by covering with boiling water and leaving for 1 minute. Drain and rinse under cold water.
4. Slide off skins then finely chop. Sprinkle over top of salad. Cover and refrigerate at least 3 hours before serving.