Pancarsalatasi Recipes

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ZESTY CARNITAS TACOS



Zesty Carnitas Tacos image

Lime juice in the crema give these tacos a good zing!

Provided by Doug

Categories     World Cuisine Recipes     Latin American     Mexican

Time 4h30m

Yield 8

Number Of Ingredients 15

1 (2 pound) boneless pork shoulder roast
½ cup chopped onion
⅓ cup orange juice
1 tablespoon cumin
1 ½ teaspoons kosher salt
1 teaspoon dried oregano, crushed
¼ teaspoon cayenne pepper
1 lime, zested and juiced
2 (5.3 ounce) containers plain fat-free Greek yogurt
½ teaspoon kosher salt
1 pinch chili powder
16 (6 inch) soft yellow corn tortillas
4 leaves green cabbage, shredded
1 cup very thinly sliced red onion
1 cup pico de gallo

Steps:

  • Carnitas: Trim fat from pork. Cut pork into 2- to 3-inch pieces; transfer to a 4-quart slow cooker. Stir in onion, orange juice, cumin, 1 1/2 teaspoons salt, oregano, and cayenne.
  • Cover and cook on Low 8 to 10 hours, or on High 4 to 5 hours. Transfer pork to a large bowl; shred using 2 forks. Add enough cooking liquid from slow cooker to moisten.
  • Lime Crema: Add 2 tablespoons lime juice to a small bowl. Stir in yogurt and 1/2 teaspoon salt. Dust with chili powder.
  • Tacos: Serve pork in tortillas with cabbage, red onion, and pico de gallo (if using). Garnish with crema and lime zest.

Nutrition Facts : Calories 338.4 calories, Carbohydrate 32.5 g, Cholesterol 52.6 mg, Fat 16 g, Fiber 5.1 g, Protein 17.9 g, SaturatedFat 6 g, Sodium 761.4 mg, Sugar 5.5 g

GRANDMA IRENA'S PALACSINTA (HUNGARIAN CREPES)



Grandma Irena's Palacsinta (Hungarian Crepes) image

My Hungarian grandmother has made this for us ever since we were kids...certainly not health food but maybe one of the tastiest things you'll ever eat! Make it for breakfast or dessert.

Provided by Michele Avissar-Whiting

Categories     Breakfast and Brunch     Crepes     Sweet

Time 9h10m

Yield 5

Number Of Ingredients 15

2 cups all-purpose flour
2 eggs
1 cup milk
1 cup soda water
½ cup vegetable oil
1 pinch salt
1 cup chopped almonds
½ cup white sugar
¼ cup milk
¼ teaspoon vanilla extract
1 ½ teaspoons rum
¼ cup water
½ cup white sugar
½ cup chopped bittersweet chocolate
2 tablespoons margarine

Steps:

  • Combine the flour and eggs and mix until smooth. Add the milk, soda water, vegetable oil, and salt and mix to combine; refrigerate the batter overnight.
  • To make the pancakes, heat a lightly greased frying pan over medium heat. Remove the batter from the refrigerator and mix well. Pour 1/4 cup of the batter into the pan and cook the pancake for about one minute. Flip it over and cook for another minute, or until golden brown. Remove the pancake from the pan and place it on waxed paper. Repeat with the remaining batter, stacking the pancakes while keeping them separate with waxed paper.
  • To make the filling, combine the chopped almonds, 1/2 cup sugar, milk, vanilla extract, and rum (if desired) in a saucepan. Cook and stir over low heat until the sugar is dissolved and the mixture is creamy. Allow it to cool slightly before filling the pancakes.
  • For the chocolate topping, combine the water, 1/2 cup sugar, and chocolate in a saucepan and cook over low heat just until the chocolate melts. Remove the pan from the heat and add the margarine, stirring until melted and combined.
  • Spread 1 heaping tablespoon of almond filling onto each pancake, rolling them up and placing them on a platter. (You will have 10 to 15 total, depending on their size.) Pour the chocolate topping over the platter of rolled pancakes. If desired, warm the platter in a microwave for about 30 seconds before serving.

Nutrition Facts : Calories 872.6 calories, Carbohydrate 98.7 g, Cholesterol 71.4 mg, Fat 47.4 g, Fiber 5.4 g, Protein 15.1 g, SaturatedFat 10.7 g, Sodium 103.6 mg, Sugar 54.9 g

PASTA, PANCETTA AND PEAS



Pasta, Pancetta and Peas image

Provided by Sunny Anderson

Categories     main-dish

Time 23m

Yield 4 servings

Number Of Ingredients 8

16 ounces fettuccine
8 ounces pancetta, diced
1/2 onion, chopped
1 (10-ounce) bag frozen peas
2 cloves garlic, minced
1/4 cup grated Parmesan
Salt and freshly ground black pepper
1/2 lemon, juiced

Steps:

  • Bring a large pot of salted water to a boil over medium heat. Add pasta and cook until al dente. Drain pasta, reserving 1 cup of pasta water.
  • Meanwhile, saute pancetta in a large saucepan over medium-high heat until golden and crisp, about 6 minutes. Transfer to a paper towel-lined plate. In the same pan, saute onions until softened, about 5 minutes. Add peas and garlic and saute for 3 minutes. Stir in Parmesan, pasta and pancetta. Moisten pasta with some of the reserved pasta water. Toss to incorporate, season with salt and pepper, if necessary, and serve, sprinkled with lemon juice.

HUNGARIAN CREPES: PALACSINTA



Hungarian Crepes: Palacsinta image

Provided by Food Network

Categories     dessert

Time 1h30m

Yield 12 to 14 servings

Number Of Ingredients 7

3 eggs
1 1/4 cups all-purpose flour
1 cup milk
1 teaspoon sugar
Pinch salt
1 cup carbonated water
Butter, for cooking pancakes

Steps:

  • Mix eggs, flour, milk, sugar and salt to make a smooth pancake dough. Let the dough rest for 1 to 2 hours.
  • Stir in the carbonated water at the last moment, just before cooking the pancakes.
  • Heat an 8-inch frying pan. When the pan is hot, add 1/4 teaspoon of the butter. Let butter melt and swirl to cover the bottom of the pan.
  • Pour a ladle of the batter into the pan and gently tip and twist the pan so that the batter covers the entire bottom of the pan. When the top of the batter bubbles, turn the pancake over and cook for 4 or 5 seconds longer. Remove the pancake. Continue until the batter is all cooked; add butter before cooking each pancake.
  • Serve by spreading raspberry jam, cocoa mix, or your favorite filling and roll up the pancake, serve with fresh berries.

PANCAR SALATASI



Pancar Salatasi image

Turkish Beetroot salad from "Turkish Cooking" Drained yoghurt is basically yoghurt put into a muslin cloth and let to drip away some of the liquid (or whey) giving a thicker yoghurt. Hang the yoghurt for about 4 hours.

Provided by Coasty

Categories     Vegetable

Time 1h5m

Yield 6-8 serving(s)

Number Of Ingredients 5

3 beetroots
500 ml yoghurt, drained
1/2 teaspoon caraway seed
salt & pepper
1 tablespoon mint, fresh & chopped

Steps:

  • Wash the beetroots and cook by boiling. Cool.
  • When cool peel the beetroots and cut into small cubes.
  • Hold aside 1/4 cup beetroots for garnish.
  • Mix beetroots with all the other ingredients. Cover and refrigerate to chill.
  • Garnish with diced beetroots and mint sprigs.

Nutrition Facts : Calories 63.9, Fat 2.8, SaturatedFat 1.8, Cholesterol 11.1, Sodium 58.7, Carbohydrate 6.6, Fiber 0.6, Sugar 6, Protein 3.4

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