Originally uploaded by tfangel

Ingredients:

1 16 ounce walnuts (4 cups) finely chopped
1/2 cup sugar
1 teaspoon ground cinnamon
1 16 ounce package of fresh or frozen phyllo dough
1 cup margarine or butter (2 sticks) melted
1 12 ounce jar honey

Steps:
1. In large bowl, with fork, mix finely chopped walnuts, sugar, and cinnamon. Set aside.
2. Cut phyllo into 13" by 9" rectangles. in greased 13" by 9" baking dish, place 1 phyllo sheet; brush with some melted margarine or butter. Repeat with phyllo and margarine or butter to make 5 more layers, overlapping any small strips of phyllo to make rectangles, if necessary.
3. Over phyllo in baking dish, sprinkle 1 cup walnut mixture.
4. Repeat steps 2 and 3 to make 3 more layers (4 layers total). Place remaining phyllo on top of last walnut layer; brush with margarine or butter.
5. With sharp knife, cut just halfway through layers in triangle pattern to make 24 servings (cut lengthwise into 3 strips; cut each strip crosswise into 4 rectangles; then cut each rectangle diagonally into 2 rectangles).
6. Bake in 300F oven 1 hour and 25 minutes or until top is golden brown.
7. In small saucepan over medium-low heat, heat honey until hot but not boiling. Evenly spoon hot honey over hot baklava.
8. Cool baklava in dish on wire rack at least 1 hour; cover with foil and let stand at room temperature until serving.
9. To serve, with sharp knife, finish cutting through layers to make 24 baklava triangles.




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Originally uploaded by Mrs Magic

Csiga is the hungarian word for 'snail'. This pastry resembles the shape of snails and that's why its name. It is a very popular breakfast or snack, be it served for tea or your afternoon refreshment :)

Ingredients:-
20g fresh yeast
500g flour
50g soft butter
300 ml lukewarm milk
1 egg yolk
4 tsp sugar plus a pinch
1 pinch of salt

4 tsp unsalted butter, melted

Chocolate filling:

4 tsp cocoa powder
8 tsp powdered sugar


Steps:
1. In small bowl, dissolve yeast in slightly warm milk with 1 teaspoon of the sugar. Let stand 5-8 minutes.

2. Combine the flour, sugar and salt.

3. Mix yeast mixture, oil (from 4 teaspoons of unsalted butter, melted) and egg yolks together lightly.

4. Knead it until smooth.

5. Cover with a cloth and let the dough rise. This takes about 40minutes.

6. When it has risen to double its original size, put it on a tabletop and roll it out.

7. Spread some butter on the dough and sprinkle with sugar and instant cocoa powder.

8. Roll the dough with the filling inside so that you get a long roll.

9. Cut in to slices. And put the slices on to a well-greased baking tin, leave it to rise again for about 15 minutes.

10. Bake the snails in preheated 200 degree C oven for about 15-20 minutes until snails get a nice golden brown colour.

Here's a site that is ALL about the different forms of the csiga that is so loved by the Hungarians, it is called 'We love Kakaos Csiga' :)

www.emotional-intelligence-education.com

Sopa paraguaya is a traditional Paraguayan food that is similar to corn bread. Literally meaning "Paraguayan soup". To make a traditional sopa paraguaya, the ingredients needed are onion, water, thick salt, pork fat, eggs, fresh cheese, corn flour, curd or fresh milk, and milk cream.

Corn flour, pig fat, cheese and milk or whey are common ingredients. It is a spongy cake rich in caloric and protein content.

Baked Macaroni and Cheese Recipe 
by Richard White

Ingredients:

1 Package Macaroni

¾ cup Butter or Margarine

¼ cup all purpose flour

1 Teaspoon Salt

1 Large Tomato

1/8 Teaspoon Pepper

2 Cups Milk

2 Cups Cheddar Cheese - Grated

Directions:

Preheat oven to 375 Farenheit(=190ºC). Cook Macaroni as package label directs.

Meanwhile, melt butter in medium saucepan. Remove from heat. Stir in flour, salt, pepper until smooth. Gradually stir in milk. Bring to boiling, stirring. Reduce heat and simmer mixture 1 minute. Remove from heat.

Stir in 1 ½ cups cheese and the macaroni. Pour into 1 ½ quart shallow casserole dish. Arrange tomato sliced over top. Sprinkle remaining cheese over top.

Bake 15 minutes or until cheese is golden brown.

Makes 4 to 6 servings.

**NOTE** The use of Tomato is optional depending on the preference of the person eating it.

Originally uploaded by Pillsbury.com



Apple-Raspberry Pie Recipe

Raspberries and grated orange peel add a fresh twist to apple pie!

INGREDIENTS
1 box (15 oz) Pillsbury® refrigerated pie crusts, softened as directed on box
5 cups sliced peeled cooking or baking apples (3 large)
3/4 cup granulated sugar
1/4 cup cornstarch
1 teaspoon grated orange peel
1 container (6 oz) fresh raspberries (about 1 cup)
1 tablespoon cold butter or margarine, cut into small pieces
1 teaspoon granulated sugar

DIRECTIONS
1. Heat oven to 400°F. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie plate.
2. In large bowl, place apples, 3/4 cup sugar, the cornstarch and orange peel; toss to coat apples. Spoon 1/2 of apple mixture into crust-lined pie plate. Sprinkle evenly with raspberries. Top with remaining apple mixture. Dot with butter. Top with second crust; seal edges and flute.
3. Lightly brush crust with water; sprinkle with 1 teaspoon sugar. Cut slits in several places in top crust. Cover crust edge with strips of foil to prevent excessive browning.
4. Place pie on middle oven rack; place sheet of foil on rack below pie in case of spillover. Bake 45 to 55 minutes or until deep golden brown. Cool at least 1 hour before serving.

Bake 50 to 60 minutes.