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Gibanica
----- Original Message -----
From: Sarah
To: Phaedrus
Sent: Monday, September 09, 2002 4:49 PM
Subject: Yugoslavian gibanitsa (cheese cake)
> I am trying to find a recipe for a yugoslavian dish called gibanitsa.
> It is basically layers of filo pastry with lots of different cheeses
> and baked in the oven and is absolutely gorgeous! I have searched the
> internet high and low but cannot find a recipe for it. Can u help?
>
> Sarah
Hello Sarah,
This dish is actually named "gibanica", although it is pronounced like
"gibanitsa". I found lots of mentions of it, but no recipes. It is claimed
at different sites to be both Serbian and Croatian. I found two similar
Serbian recipes, but nothing on the nose. See below.
Phaed
I now have recipes for Gibanica here: 12/14/05
"Gibanica: Another traditional dish is gibanica (pronounced GIHB bah niht
sa), a layered cheese pastry that may be eaten alone or with a meat dish.
Pastry leaves mixed with eggs, cheese and then baked."
Traditional Serbian Cheese Pie
Picture at Serbian Cheese Pie
Ingredients:
n 500g plain flour
n 3 table spoon olive oil
n 1/2 teaspoon salt
n 400g feta cheese
n 4 eggs
n 200g butter
n 200ml cream milk
Method:
Pastry:
Mix flour with salt and olive oil.
Add 300-400ml warm water to the mixture. Beat until compact (approximately
10min). Cut on two equal halves.
Spread 1 tablespoon of olive oil on the top of each halves. Cover with tea
towel or foil and leave it for 1 hour to settle down.
On a lightly floured surface roll out dough to approximately 5mm thickness.
Filling:
Beat eggs, add grated butter and cheese and stir with cream milk.
Spread the mixture over pastry. Carefully fold pastry and put in lightly
oiled oven dish.
Bake at 180°C for 50min or until well risen and golden.
To serve cut into pieces. Serve hot or cold.
--------------------------------------------------------
Cheese-Filled Phyllo Pastry Cigarro Burek
Ingredients
(40 servings)
6 oz Feta cheese, crumbled
4 oz Creamed cheese
1 Egg, beaten
2 tb Chopped fresh parsley
1 tb Chopped fresh dill, or 1 tsp dried
8 Sheets packaged phyllo dough
1/2 c Butter
Instructions
Throughout the Middle East, bureks are made by folding buttered,
cheese-filled phyllo dough into little triangular shapes. Cigarro
bureks taste the same but, as the name implies, are rolled into
cylindrical shapes resembling small cigars. Bureks, frozen unbaked,
can go directly from the freezer into a preheated 375 F oven to make
an instant hors d'oeuvre.
Makes 40
Defrost the phyllo dough and return the remainder to the freezer.
Butter a cookie sheet. Melt the butter and remove from the heat.
Preheat the oven to 375F.
Mix the feta and cream cheese with the egg and herbs and set aside.
Layout one sheet of phyllo dough on a counter. (Keep the remaining
dough covered with a slightly damp towel to prevent its drying out.)
Brush the sheet of dough with some melted butter. Cut it the short
way into 5 strips, about 3x10 inches each. Place 1 1/2 teaspoons of
the filling at one end of each strip. Roll the strips into cylinders
about 1/2 inch in diameter. Continue until all of the dough has been
cut, filled, and rolled.
Arrange 2 to 3 cylinder per person on the cookie sheet and brush them
with more butter. (Freeze the rest of the cylinders, unbaked, for use
at another time.) Bake for about 10 minutes, or until the cylinders
are well browned and very flaky.
----- Original Message -----
From: Mindie
To: phaedrus
Sent: Tuesday, September 10, 2002 6:38 PM
Subject: Cinnamon buns
> My mother use to make really yummy cinnamon buns when we were growning up
> that were dropped into a milk mixture and eaten with a spoon.
>
> Do you have anything for a receipe for this type of cinnamon buns?
>
> Mindie
Hi Mindie,
Well, I don't know what might have been in your mother's milk mixture, but
any of the cinnamon buns below would be good with a little fresh milk or
cream poured over them.
Phaed
Bakery Fresh Cinnamon Buns
Ingredients :
1 c. mashed potatoes
1 c. potato water
3/4 c. shortening
1 tbsp. salt
3 tbsp. sugar
1 egg
1 pkg. active dry yeast
1/2 c. lukewarm water
1 c. milk
5-6 c. all-purpose flour
Light brown sugar
Raisins
Cinnamon
Preparation :
In a large bowl combine the mashed potatoes and potato water. Add
the shortening, blending well. Add the salt, sugar and egg. In a
small bowl combine the yeast and lukewarm water, stirring until
dissolved. Add the yeast mixture to the potato mixture. Add the
milk alternately with the flour. Knead the dough, and place in a
large bowl. Grease the top of the dough with butter or margarine.
Place in the refrigerator overnight. The next morning, grease two 9
x 13 inch baking pans. Turn the dough onto a floured board. Roll
out a large even pastry. In a bowl combine a generous amount of
brown sugar, raisins and cinnamon. Sprinkle the mixture over the
dough. Make several large rolls from the pastry and then cut
individual buns from the rolls. Place on the prepared pans. Bake
in a 350 degree oven for 20 minutes. Watch the buns carefully.
Serves 10-12.
----------------------------------
Giant Cinnamon Buns
Ingredients :
1 c. milk (skim)
2 tbsp. solid vegetable shortening
1 tsp. salt
1 c. sugar
1/4 c. Egg Beaters
1 tsp. vanilla extract
1 pkg. yeast
1/4 c. lukewarm water (110 degrees)
4 to 4 1/2 c. flour
3 tbsp.melted margarine
2 tsp. cinnamon
Glaze:
1 c. confectioners' sugar
1 1/2 tbsp. softened margarine
1-2 tbsp. water
Preparation :
Heat milk with shortening, salt and 1/2 cup sugar until shortening
melts, but do not boil! Let cool to tepid. Whisk in egg and
vanilla. Dissolve yeast in water with 1 teaspoon sugar. Combine 3
1/2 cups of flour with yeast mixture and milk mixture, stirring to
form a ragged dough. Turn dough onto lightly floured board. Clean
and butter bowl. Knead dough about 8 minutes, until smooth, adding
flour if necessary. Return to bowl. Cover and place in warm place
to rise until double in size, 1 to 2 hours. Punch down dough. Roll
out on lightly floured board to 1/4 inch thick and about 12 to 14
inches square. Brush with melted butter. Mix remaining sugar with
cinnamon and sprinkle on. Roll dough like jelly roll. Use a very
sharp knife to cut 1 1/2 inch thick slices from roll. Place, cut
side up, on greased baking sheet. Cover and let rise in warm place
45 minutes or until nearly doubled in size. Heat oven to 325
degrees. Bake buns 25 minutes, until light golden brown. As buns
bake, prepare glaze by beating confectioners' sugar and butter,
adding just enough water to make a runny but not watery glaze.
Remove buns from oven, place on rack and let cool slightly. Drizzle
glaze on buns while they are still warm. Makes 8 buns.
----------------------------------
Old - Fashioned Cinnamon Buns
Ingredients :
1/2 c. sugar
1/2 tsp. salt
1 pkg. dry active yeast
Approx. 4 c. flour
1 c. milk
Butter
1 egg
1/2 c. packed light brown sugar
1 1/2 tsp. ground cinnamon
SUGAR GLAZE:
1 1/2 c. confectioners' sugar
6 tsp. water
Preparation :
Early in the day combine sugar, salt, yeast and 1 cup flour in a
bowl. In a saucepan heat milk and 1/4 cup butter until warm (about
120 degrees). With mixer at low speed, beat liquid into dry
ingredients. At medium speed, beat 2 minutes. Beat in egg and 1
cup flour; beat two minutes. Stir in 1 1/2 cups flour. On a
floured surface knead the dough until smooth, about 10 minutes,
adding more flour (1/4 cup) while kneading. Shape dough into ball
and place in a large greased bowl, turning dough over so that top is
greased. Cover and let rise in a warm place (80 to 85 degrees),
away from draft, until doubled about 1 hour. Punch down dough; turn
onto floured surface; cover and let rest 15 minutes. Meanwhile,
combine brown sugar and cinnamon. Grease 13 x 9 inch baking pan.
Melt a quarter of a cup of butter. On floured surface, roll dough
into 18 x 12 inch rectangle; brush with melted butter; sprinkle on
sugar mixture. Starting with 18 inch side, roll dough jelly roll
fashion; press down and seal. With seam side down cut roll
crosswise into 18 slices; place in pan, cut side down. Cover; let
rise until doubled, about 40 minutes. Pre-heat oven to 400 degrees.
Bake 20 minutes. Cool slightly; brush with sugar glaze. Makes 8
buns.
----- Original Message -----
From: Angela
To: phaed
Sent: Monday, August 26, 2002 12:38 AM
Subject: Dill weed
Hi Phaedrus,
Just wondering what the best way to dry and store fresh dill weed is?
Also, do you have any favorite recipes that call for dill? I don't
use it very often, but love it! What about a low fat potato chip dip?
Thanks a lot!
Angela
Hi Angela,
From somewhere, I copied down this tip:
"While you can dry dill weed, it is actually better to just stick it in the freezer. Chop up what you need, and then return the rest to the freezer."
Below are some low-fat dip recipes with dill.
Phaed
Lowfat Dill Dip
Ingredients :
1 c. lowfat cottage cheese
1 tbsp. lemon juice
1 tbsp. skim milk
2 tbsp. onion, chopped fine
1 tsp. dill weed
Preparation :
1. Blend together cottage cheese, lemon juice, milk and onion
until smooth. 2. Remove from blender and stir in dill weed. 3.
Refrigerate several hours to blend flavors. Serving 1 tablespoon.
Calories 12. Cholesterol 1 mg. Fat trace. Sodium 61 mg.
----------------------------------
Spinach Dip
Ingredients :
1 (10 oz.) pkg. frozen chopped spinach
2 c. plain yogurt
1 1/2 tbsp. lemon juice
1/2 c. minced green onion
1 tbsp. dill weed
1/4 tsp. dried tarragon
1/4 tsp. dried chives
1/4 tsp. thyme
1 tsp. salt
Preparation :
Thaw and wring spinach dry. Combine remaining ingredients and
stir in spinach. Refrigerate overnight. Serve with raw vegetables
- celery, green pepper, broccoli, carrots, and cauliflower.
----------------------------------
Yogurt Dip
Ingredients :
1 c. plain yogurt
1 tsp. dill weed
1 tsp. onion powder
1 tbsp. Miracle Whip
1 tsp. vege-sal (veg. seasoning salt)
1/4 tsp. garlic powder
Preparation :
Mix and chill. Great for vegetables.
----------------------------------
Lowfat Dill Dip
Ingredients :
1 c. lowfat cottage cheese
1 tbsp. lemon juice
1 tbsp. skim milk
2 tbsp. onion, chopped fine
1 tsp. dill weed
Preparation :
1. Blend together cottage cheese, lemon juice, milk and onion
until smooth. 2. Remove from blender and stir in dill weed. 3.
Refrigerate several hours to blend flavors. Serving 1 tablespoon.
Calories 12. Cholesterol 1 mg. Fat trace. Sodium 61 mg.
----------------------------------
Blue Cheese Dip--Light
Ingredients :
1 1/2 c. whipped cottage cheese
1 pkg. "free" cream cheese
1 tsp. dried dill weed
2 tsp. grated onion
1 tsp. Worcestershire sauce
1 tsp. mustard
1 pkg. crumbled blue cheese
Preparation :
Mix first 6 ingredients and add blue cheese last. Chill 1 hour or
longer. Serve with fresh julienned vegetables or baked pita pieces.
----- Original Message -----
From: Shiela
To: phaedrus
Sent: Tuesday, September 10, 2002 12:48 AM
Subject: salad dressing
> looking for the original wishbone green goddess dressing.
> cant find it,,,really loved it,,,
> help..where to buy it..
>
> Thank you,
> Sheila.
Hello Sheila,
Shiela, you're going to have to learn to love another brand or else make your own homemade Green Goddess. Wishbone no longer makes it. I wasn't able
to find any verification, but I found mentions that either Seven Seas or Kraft does still sell it. Below are some recipes to make your own. The green
color in the commercial dressing just comes from food coloring, BTW.
Green Goddess Salad is a mixed greens salad with a creamy dressing. The salad was created in San Francisco, at the Palace Hotel in the early 1920s.
Actor George Arliss was appearing at that time in San Francisco in William Archer’s play called "The Green Goddess". The play had opened in New York
in 1921, and was twice made into a motion picture, in 1923 and 1930 – all versions starring Arliss. To celebrate the play's success and honor the actor,
Palace chef Philip Reomer created a special composed salad for a dinner party. The delicious salad and dressing really caught on and became an intermittent
“fad” lasting for decades.
It appears to be at a nadir currently, but it will perhaps be rediscovered and come back into popularity again.
Recipes:
Green Goddess Salad Dressing
Serve over a salad made from romaine, Boston lettuce, and a little watercress.
Makes approximately 2-1/2 cups.
6 fillets of anchovies
3 scallions, each cut into 3 pieces
6 sprigs Italian parsley
8 fresh chives
1/2 teaspoon dried tarragon
1-1/2 cups mayonnaise
1/2 cup sour cream
2 tablespoons tarragon vinegar
Place anchovies, scallions, parsley, and chives in food processor and chop finely.
Stir in mayonnaise and sour cream.
Stir in vinegar.
--------------------------------------
Green Goddess Salad Dressing
Makes About 1 Quart
1 scallion (green onion) - finely chopped
1 bunch, chives - finely chopped
1/2 cup, firmly packed parsley leaves - finely chopped
1 clove, garlic - minced
2 teaspoons, anchovy paste
2 teaspoons, dried tarragon (or 2 tablespoons, fresh tarragon - minced)
2 teaspoons, Dijon mustard
1/4 cup, white wine vinegar (or tarragon vinegar)
2 1/2 cups, real mayonnaise (Best Foods or homemade are best choices)
1/2 cup, sour cream
Whisk together all ingredients. Chill for at least 2 hours, so flavors will
blend. Serve at cool room temperature.
-----------------------------
Blender Green Goddess Salad Dressing
Yield: 1 Serving
Ingredients
2 Ounces anchovy fillets*,with oil
1/4 c white wine vinegar
1 clove garlic; minced
2 tb lemon juice
1 sm onion
1/4 c parsley; minced
1 c mayonnaise
chives or green onion tops;
-chopped
2/3 c heavy cream
1/4 ts pepper
Instructions
Puree in blender. Best served with romaine lettuce and croutons.
----------------------------------------------
Green Goddess Salad Dressing
From Soups & Salads -- Famous Brands.
1 cup mayonnaise
1/2 cup sour cream
1 can (2 ounces) anchovy fillets, drained
1/4 cup chopped parsley
1 tablespoon minced onion
1/2 teaspoon dried tarragon leaves, crumbled
1/8 teaspoon salt
2 tablespoons wine vinegar
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce
1 small clove garlic
Combine all ingredients in the container of an electric blender. Blend until
smooth, 1-2 minutes. Makes 2 cups.
----- Original Message -----
From: judith
To: phaedrus
Sent: Monday, September 09, 2002 8:54 PM
Subject: recipe for zucchini chocolate cake
I had a recipe for zucchini chocolate cake but cannot find it. Please see
what you can do. Thanks.
Hello Judith,
Below are several.
Phaed
Chocolate Zucchini Cake
Ingredients :
3 1/2 c. flour
1 tsp. baking powder
1 tsp. soda
1/2 tsp. cinnamon
1/2 tsp. salt
1/4 c. cocoa
3 eggs
2 c. sugar
1/2 c. oil
1 c.sour milk
2 c. shredded zucchini
1/3 c. applesauce
1/4 c. chopped nuts, if desired
Preparation :
Preheat oven to 350 degrees. Grease and flour 3 (9 inch) layer
pans. Sift dry ingredients together in a bowl, set aside. In a
large bowl beat eggs; add sugar to eggs and beat until fluffy. Add
oil slowly. Stir in flour mixture, alternate with milk, zucchini
and applesauce. Add nuts and mix well. Pour into prepared pans and
bake for 25 to 30 minutes or until toothpick comes out clean when
inserted into center of cake. *Can be baked in tube pan, sheet cake
pan, etc. but baking time will vary depending on size of pan.
----------------------------------
Zucchini Chocolate Chip Cake
Ingredients :
1/2 c. oleo
1/2 c. oil
1 3/4 c. sugar
1 tsp. vanilla
1/2 c. sour milk
2 1/2 c. flour
4 tbsp. cocoa
1/2 tsp. soda
1/2 tsp. cinnamon
2 c. zucchini, diced
1/4 c. chocolate chips
Preparation :
Cream oleo, oil, and sugar; add eggs, vanilla, and sour milk.
Beat with mixer. Mix dry ingredients and add to creamed mixture.
Stir in diced zucchini. Spoon batter into greased and floured 9 x
12 x 2 inch pan. Sprinkle top with chocolate chips. Bake at 325
degrees for 40 to 45 minutes, until toothpick comes out clean and
dry.
----------------------------------
Chocolate Zucchini Cake
Ingredients :
1/2 c. butter
1/2 c. oil
1 3/4 c. sugar
2 eggs
1 tsp. vanilla
1/2 c. sour milk
2 1/2 c. flour
4 tbsp. cocoa
1/2 tsp. baking powder
1/2 tsp. cinnamon
1/2 tsp. salt
1 tsp. soda
Pinch of cloves
2 c. shredded zucchini, very well drained
Topping:
1/2 c. brown sugar
1/2 c. nuts
1 c. chocolate chips
Preparation :
Mix together butter, oil and sugar. Add eggs and vanilla. Add
sour milk. Sift together and add: flour, dry ingredients and
spices. Fold in shredded zucchini. Pour into 9x13 greased and
floured pan. Mix together. Sprinkle over cake batter. Bake at 350
degrees for 40-50 minutes.
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