Easy to made Cheese Pie (Serbian: Gibanica)

* 1 packet filo dough
* 500 gr low fat cottage cheese
* 500 gr full fat cottage cheese
* 3-5 eggs
* 1 tsp salt
* 1/2 a cup of oil (sunflower, or other light-tasting oil)
* 1 cup milk
* 1/2 a cup of buttermilk
* 20 gr butter
* 2 dl of water
Preheat oven to 250 degrees.
Mix eggs, add mixed cheese, salt, milk, buttermilk, and beat until
well combined. .
Mix 2 dl of water with oil, to cover bottom of dish, top and layers of filo dough also.
Place one layer of pastry in the bottom of a deep pan. Dip almost all of the remaining pieces of pastry into the batter and then place them at random in the pan. Reserve about three
undipped pieces for the top, as well as several tablespoons of butter. Cover the top of the mixture
with the remaining pastry layers. Cut up the butter into small pieces and place on the pastry. Spoon
the remaining butter and the additional tablespoon of milk over the top. (Or just with oil-water mixture only). Cook for about 40 minutes,
until nicely browned on top. Invert onto a plate. Serve warm. This dish is often accompanied by a glass of yogurt or beer.


Lasagna Recipe


1 lb corned beef
1/2 white onion
1/2 lb dry lasagna noodles (requires 9 lasagna noodles - unbroken)
1/4 cup sugar
1/2 6 oz can (3 oz) tomato paste
1 lb Ricotta cheese
1 1/2 lb Mozzarella cheese (large flat square slices)
Garlic Powder, Spice, Salt
White wine vinegar


1 Brown lean ground beef in skillet until lightly browned and cooked through. Put a few layers of paper towels in large bowl. With slotted spoon, remove browned beef from skillet draining off excess beef fat and put on top of blotting towels. After all the browned beef has been removed from the skillet, drain off and dispose of excess beef fat. Wipe skillet clean with paper towel. (If your ground beef is sufficiently lean, there won't be any excess fat to drain.)
Add diced green pepper and onion to skillet. Brown for a few minutes on medium high heat, add browned beef back to the skillet, lower the heat to low and continue to cook for 5 more minutes stirring frequently.

2 Transfer browned beef, green pepper and onions to 3 Qt. pot. Add tomato sauce, tomato paste. Open stewed tomatoes and dice, then add to 3 Qt. pot. Add oregano, parsley, Italian Spice Mix to taste, probably 2 teaspoons of each. Add a pinch of garlic powder and a pinch of garlic salt, to taste. Add a dash of white wine vinegar. Add sugar a couple tablespoons at a time, until desired level of sweetness, no more than 1/4 cup of sugar. Note that it is hard to follow a pure recipe when it comes to pasta sauce. One Italian spice mix is not like the other, nor is one can of tomato sauce not like the other. So you really do need to taste the sauce as you are adding the spices, sugar and vinegar.
Stir and allow sauce to simmer 15-45 minutes to thicken (do not scorch bottom, stir frequently). Remove from heat.

3 Cook 1 lb lasagna noodles in 6 Qt. Pot per cooking directions (al dente). (Note noodles may be cooked in advance.) Stir often to prevent from sticking and be sure that water remains at a low boil during the entire cooking to prevent noodles from sticking. I usually add 1 Tablespoon of olive oil to the cooking water to help prevent sticking and I add 1/2 teaspoon of salt so the noodles are more flavorful. Drain in colander and place in cool water filled pan to keep from drying out and sticking together.

4 In dry lasagna pan, ladle one cup of sauce and spread along the bottom of the pan. Apply a layer noodles 3 length wise (edges overlapping). Ladle in sauce sparingly into center trough of 3 noodles. Apply a layer of mozzarella cheese slices on top of lasagna sauce. Place ricotta cheese dollops (about a Tablespoon) every 2 inches in center of noodles on top of mozzarella cheese slices, sprinkle grated parmesan cheese in thin even layer on top of ricotta cheese. Apply second layer of noodles, repeat three time topping with noodles. If you have extra sauce and cheese you can spread that over the top. Tent lasagna pan with aluminum foil (not touching noodles or sauce). Bake at 375°F for 45 minutes. Allow to cool before serving.


Hot Fudge Sauce

Well, Naru contributed breakfast, Kc dinner. Here's dessert....

class AHotFudgeSauce : public ARecipe
    // ingredients
    EvaporatedMilk    m_milk;    // NOT sweetened condensed
    Sugar                m_sugar;
    Chocolate          m_chocolate;
    Vanilla               m_vanilla;
    Salt                  m_salt;
    Butter               m_butter;

public: // although, private might be the way to keep your friends coming back for more!
        m_milk.SetQuantity( 1, eCan );    // one can of milk
        m_sugar.SetQuantity( 2, eCups );  // two cups sugar
        m_chocolate.SetQuantity( 4, eOz ); // four ounces
        m_chocolate.SetType( eBakers ); // of bakers chocolate
        m_vanilla.SetQuantity( 2, eTsp ); // two tsp vanilla
        m_salt.SetQuantity( 1, eTsp );  // one tsp salt
        m_butter.SetQuantity( 4, eOz ); // half a stick

    virtual bool Make()
        APot    pot( eHighSides );    // The mixture increases 10x in volume while boiling!

        pot.Add( m_milk );
        pot.Add( m_sugar );

        pot.Heat( eToBoil, eStirFrequently );

            // Simmer 1 minute
        time_t startTime = time(NULL);
        while ((time(NULL) - startTime) < 60)
            pot.Heat( eSimmer, eStirConstantly );

            // Now we add the bakers chocolate into the pot, which has
            // just been boiling, but we take it off the heat first or the
            // chocolate can scorch.  If it doesn't disolve completely,
            // you may need to reheat it a bit until it is smooth
        pot.Heat( eOffHeat );
        pot.Add( m_chocolate );
        while (!m_chocolate.Disolved())

        pot.Add( m_salt );
        pot.Add( m_vanilla );
        pot.Add( m_butter );
        while (!m_butter.Disolved())

        return true;        

LOL! This dessert is the best! It is real brain food!


And what about this:
Marinated Vegetables

# 3 tbsp red wine vinegar
# l/4 cup vegetable oil
# 2 garlic cloves, pressed
# l tsp dried oregano
# l/2 tsp salt
# l/2 tsp ground cumin
# l/2 tsp curry powder
# l/2 tsp pepper
# l l5.5 oz can garbanzo beans
# l 16 oz can kidney beans
# l 15.5 oz can pinto beans
# l l5.25 oz can whole kernel corn
# 3 green onions, chopped
# 3 celery ribs, chopped
# l/4 cup chopped fresh parsle
Whisk together first 8 ingredients in a large bowl. Rinse and drain garbanzo beans and next 3 ingredients. Add to red wine vinegar mixture. Add chopped green onions, celery and parsley and toss mixture to coat. Cover vegetables and chill 8 hours.
Notes: This is a great recipe for company.
Number of Servings: 8 to l0



When talking with Dani this past week or so on ICQ, I found out that on the East Coast, where she lives, they do a lot of eating out, and not much cooking. As the conversation unfolded, I found out that Dani hasn't cooked much at all, and decided that she should learn a few dishes in order to try and learn how to cook. In this thread, I would like to have the community pass along serious, delicious things to make.

Cooking, after all, is science. It is eatible chemistry.

So to start it off, I'll write about Brown House Burgers. This is a hamburger that my roommate Brian and I started making back in college around 1993. We enjoyed cooking, I would grill on the Webber (charcoal) and he would make something inside to go with it. Always ate well.

To make Brown House Burgers, you need about a pound and a half of lean hamburger -- want it to be 85 - 95 percent lean, but not the leanest stuff, or the burger will fall apart on the grill. You also want more than 80 or so, or the grease from the meat will start a fireball in your grill.

You want to have an egg, some Lawery's seasoning, a can of mushrooms, and a bottle of Southern Comfort (this is liquer, and if you are < 21, there is risk). You will also want a handful of potato chips. We used Baked Lays.

First, take the can of mushrooms, and put them on a chopping board. Cut them into small pieces, and place them in a mixing bowl. Take the meat and put it also in the mixing bowl. Add a sprinkle of Lawrey's, and a shot of Southern Comfort. Take the potato chips, and crush them into little pieces, and put that into the bowl as well. Crack the egg, and put that in there too.

Mix the meat and fixings together in the bowl. Have your buddy start the grill, and warm it to a medium temp. You do not need to cook everything on HI. Take the mixed meat, and pound out the hamburgers. We would make 4 large hamburgers per 1.5 lbs of meat.

Cook the hamburgers about 7 minutes a side, assuming you are on medium heat, and a standard grill. Use the cover to keep the tops warm. Just before removing the hamburgers on the 14th minute, use the spateula to squeeze down the meat, and push any extra grease wanting to leave out. Do not try to flatten the burgers, just stress them a bit to make them healthier. Cheese? Put some on the top, and cover the grill for 30 - 40 seconds for the cheese to melt.

Serve with a bun.

Good idea. I had a similar one some time ago when I was single :)

Take three one-gallon ice cream buckets. Get a few pounds of hamburger you can brown up. Buy three packages of spices labeled Stew, Chili, and Spaghetti Sauce. Divvy up the meat and the spice packages appropriately.

With the Chili, add kidney beans to taste.

With the stew, throw in anything (potatoes, carrots, what have you).

With the Spaghetti Sauce, throw in a can of Prego, maybe some extra mushrooms (be careful if you pick them in the wild!).

After the meat is browned and the vegies are sufficiently tamed, pop them in the gallon containers, put them in the freezer, and defrost as needed between programming assignments.

Also handy: Margaritas. 2 oz each of fresh lime juice, Grand Marnier (expensive but high-octane) or Triple Sec, and tequila; 1 can of Squirt; and a blender 3/4 full of ice. Stop blending after a few seconds or freeze your upper palate.

Alternate with the programming assignments and the three dishes. Invite a friend.



Tuna Melts in just 10 mins.
Toast split English muffins. Combine drained canned tuna with a bit of ranch salad dressing, sour cream, and chopped celery and place on muffins. Top with tomato slices and sliced muenster or Havarti cheese. Broil until cheese melts.


This thread is getting long. I thought it would be useful to create a database for such things as recipes and found some valuable resources:

  1. Anymeal application from Debian GNU/Linux repository, and
  2. Tons of MealMaster recipes from the web

With this, instead of a handful of recipes for things you like, you can have any of many thousands of recipes based on the title of the recipe or an ingredient you have on hand. In the old days, MealMaster was a popular programme for for sharing and accumulating recipes by e-mail and ftp. There are over 100k recipes in MealMaster format. With GNU/Linux distros that include AnyMeal and MySQL database, you can slurp these text files up and put them in a searchable database. You can also put them on a LAN with a PHP script to access the database. There could be copyright problems but I am not aware of any. These recipes have been floating around out there for more than a decade.

This topic has been dead for over six months. Start a new discussion instead.
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