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    StarDragon12

    Member since May 2012

    Chef #2275066

    From United States

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    About Me

     

    Besides my love for trying different recipes, my interests are Internet Research, Animation, Japanese Manga, anything SciFy, all of the branches of Science from Archeology to Zoology. My faves in music are Jazz, R&B, Classical and Current Pop.
    My favorite quotes are:  "Insanity is doing the same thing over and over and expecting different results,"  and "If you want the rainbow, you have to put up with the rain."

     

    Years ago,my late husband and I lived in the kitchen - enjoyed cooking and experimenting with gourmet dishes. After loosing my husband, I lost interest and resorted to horrors - microwave meals. After 10 years of that, now I need to stay at home due to health issues, and to find work I can do in my home office, so I have the time, necessity and desire  to eat fresh, healthy meals again.  I just recently had the old spark come back and made a meal from scratch for myself.  I can thank my close friend who is my neighber that has a passion for creating recipes and has been sharing his creations with me. Nick, thank you for bringing me back to life! 

    Besides my love for trying different recipes, my interests are Internet Research, Animation, Japanese Manga, anything SciFy, all of the branches of Science from Archeology to Zoology. My faves in music are Jazz, R&B, Classical and Current Pop.

    My favorite quotes are:  "Insanity is doing the same thing over and over and expecting different results,"  and "If you want the rainbow, you have to put up with the rain."

    Favorite Foods

    Single food stuffs are:  All berries, with blueberries as my favorite, tomatoes, parsnips, veal, (just sick to death of chicken this, chicken that, chicken chicken chicken. I am overdosed on chicken - yet once in a while I will eat it); no offense to those who love chicken - there are great recipes out there!

    My favorites are Greek or Mediterranean dishes and my default recipes are from my native country Latvia. 

    One of my favorite recipes I used to help my mom make is Latvian Janis Cheese (eaten during summer soltice celebration or any time of the year if one is ambitious enough to make it). The taste is heaven and worth the work put into it.

    Jani cheese

     

    Ingredients:
    4 - 5 lbs. dry cottage cheese or ricotta 
    10 quarts milk 
    1 tsp. yellow food colouring (optional) 
    2 - 3 Tbsp. oil 
    cheese cloth
    5 - 6 oz. butter 
    6 eggs 
    1 Tbsp. caraway seeds 
    1 Tbsp. salt 
    1 - 2 tsp. lemon juice (may be unnecessary)
    Directions:
    1. Drain off any liquid in the cottage cheese. Put it through a Cuisinart or blender to make sure it is finely ground. Use a large Dutch oven or stock pot. Put oil in pot, add milk. Heat to boiling. Then add cottage cheese and keep stirring.
    2. If milk mixture doesn`t curdle within about 5 minutes, add the lemon juice. When curdled, strain off all liquid. Place cheese mass in cheese cloth (gauze) and wring out any remaining moisture.
    3. Melt the butter in the pot, put in the cheese mass and heat until hot. Meanwhile beat eggs together with salt and caraway sees. Gradually add beaten egg mixture to heated cheese mass.
    4. Mix well and keep on stirring until it all balls up and becomes a bit stretchy. Remove from heat and pack into a number of small round-bottomed bowls. (Alternately, shape into small cheese wheels, and wrap in cheese cloth.) Cover, and keep cool.
     

    Jani Cheese

     

    Ingredients:

     4 - 5 lbs. dry cottage cheese or ricotta

    10 quarts milk

    1 tsp. yellow food colouring (optional)

    2 - 3 Tbsp. oil

    cheese cloth

    5 - 6 oz. butter

    6 eggs

    1 Tbsp. caraway seeds

    1 Tbsp. salt

    1 - 2 tsp. lemon juice (may be unnecessary) 

    Directions:

    1. Drain off any liquid in the cottage cheese. Put it through a Cuisinart or blender to make sure it is finely ground. Use a large Dutch oven or stock pot. Put oil in pot, add milk. Heat to boiling. Then add cottage cheese and keep stirring.

    2. If milk mixture doesn`t curdle within about 5 minutes, add the lemon juice. When curdled, strain off all liquid. Place cheese mass in cheese cloth (gauze) and wring out any remaining moisture.

    3. Melt the butter in the pot, put in the cheese mass and heat until hot. Meanwhile beat eggs together with salt and caraway seeds. Gradually add beaten egg mixture to heated cheese mass.

    4. Mix well and keep on stirring until it all balls up and becomes a bit stretchy. Remove from heat and pack into a number of small round-bottomed bowls. (Alternately, shape into small cheese wheels, and wrap in cheese cloth.) Cover, and keep cool.

    My goal is to make this cheese on my own.  I know already I will be flooded with many memories with my mom, and all the years of celebrations each June - the music, dancing, eating, drinking, eating, and eating, and jumping over the bonfire.  A lot of Latvian tradition of the past still honored today.  

    More recipes here in the near future!

     

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