Smoked Rabbit

Hamburger Rice Casserole

1 . Preheat oven to 350 degrees F (175 degrees C).

2 . Spread cabbage in the bottom of a 9x13-inch baking dish; sprinkle rice on top.

3 . Heat a large skillet over medium heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add onion, oregano, basil, garlic powder, and thyme; cook and stir until onion is transparent, about 5 minutes. Season with sugar, salt, and pepper.

4 . Spoon beef mixture over rice and cabbage in the baking dish. Break up tomatoes in the can with your hand; pour over beef mixture. Cover baking dish with aluminum foil.

5 . Bake in the preheated oven until rice is tender, about 1 hour 15 minutes. Uncover and arrange American cheese slices over casserole. Let stand until cheese melts and absorbs juices, 15 to 20 minutes.

Prosciutto Wrapped Asparagus

1 . Preheat oven to 450 degrees F (230 degrees C).

2 . Spread prosciutto slices with Neufchatel cheese. Wrap slices around 2 or 3 asparagus spears. Arrange wrapped spears in a single layer on a medium baking sheet.

3 . Bake 15 minutes in the preheated oven, until asparagus is tender.

Peach Crumble Cake

1 . Preheat oven to 350 degrees F (175 degrees C).

2 . Pour peaches into a 9x13-inch baking dish. Spread cake mix in an even layer over peaches. Cover cake mix with butter slices and spread brown sugar over the top.

3 . Bake in the preheated oven until golden and bubbling, about 30 minutes.

Hearty Minestrone Soup

1 . Melt margarine in a heavy stockpot over medium heat. Add onion, carrots, and celery; sauté until beginning to soften, 3 to 4 minutes. Add broth, beans, tomatoes, potatoes, cabbage, parsley, tomato paste, garlic, and salt; bring to a boil.

2 . Reduce the heat, cover, and simmer until vegetables are tender, about 1 hour. Add pasta and simmer for 30 minutes more. Adjust seasoning as needed.

3 . Ladle into bowls and garnish with Parmesan cheese.

Strawberry Yogurt Pie

1 . Place strawberries and yogurt in a blender or food processor. Blend until strawberries are in small chunks.

2 . In a large bowl, mix together whipped topping and gelatin. Stir in strawberry mixture. Pour mixture into baked pastry shell and chill overnight.

Genovese

1 . Mix the flour with the semolina (you can replace it with semolina), room temperature butter, sugar (70g) and yolks.

2 . Add the water and knead the dough into an oval shape. Wrap in clingfilm and leave in the refrigerator for at least an hour.

3 . While the dough is resting, prepare the filling. Mix the ricotta with the sugar, coffee and cardamom. I used ready-made ricotta, but you can also make it. In the morning put a packet of kefir in the freezer. In the evening take out the frozen kefir, remove the package and put the frozen briquette in a colander. Leave at room temperature overnight. In the morning you will have ricotta as good as store-bought.

4 . Cut the rested dough into plates of about 1 cm.

5 . Roll out the oval tortillas.

6 . Using a pastry bag, spread the filling closer to the edge of the tortilla. The size of the filling is about the size of a walnut.

7 . Cover with the other edge of the tortilla.

8 .

9 . And with a glass cut out a round shape. The diameter of the glass is 7 cm.

10 . The edges of the cookie press slightly.

11 . Bake in a preheated 180 degrees Celsius oven for 15-20 minutes (until lightly browned).

12 . I ended up with 9 rather large cookies. I want to tell you right away that these cookies can also be made with custard. If you don't like coffee, you can flavor them with lemon.

Candied Citrus Peel

1 . Place peel strips in large saucepan and cover with water. Bring to a boil over high heat, then reduce heat and simmer 10 minutes longer. Drain. Repeat this process two more times.

2 . In a medium saucepan, heat sugar and 1/4 cup water over high heat until boiling. Place peel in sugar mixture, reduce heat and simmer 15 minutes, until sugar is dissolved. Remove peel with slotted spoon and dry on wire rack overnight. Store in airtight container.

Easy German Potato Salad

1 . Place potatoes in a large saucepan or Dutch oven, and cover with lightly salted water. Bring to a boil over high heat, then reduce heat to medium, and simmer until potatoes are tender; drain and cool. Peel the potatoes and cut into 1/4 inch slices.

2 . Mix together the potatoes, cucumbers, and mayonnaise; season with salt and pepper.

Asian Breakfast Stir-Fry

1 . Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes.

2 . Combine carrot, broccoli, and onion in the bowl of a food processor and chop.

3 . Heat sesame oil in a large skillet over medium heat and add garlic. Stir until fragrant, about 1 minute. Add chopped vegetable mixture from food processor. Cook and stir until onions are translucent, 3 to 5 minutes. Add kale; cook until wilted, about 1 minute. Add soy sauce and water; cook for 5 minutes more.

4 . Add chicken and 1/4 cup cooked quinoa to the skillet with the vegetable mixture. Cook and stir until heated through, 2 to 3 minutes. Transfer stir-fry to a plate.

5 . Spray the skillet with cooking spray and cook eggs to preference, 3 to 5 minutes. Place cooked eggs on top of stir-fry in the plate. Garnish with chile-garlic sauce, cilantro, and sesame seeds.

Pineapple Sweet Potatoes

1 . Preheat oven to 350 degrees F (175 degrees C). Butter one 9x13 inch baking dish.

2 . Bring a pot of salted water to a boil. Add potatoes; cook until tender but still firm. Drain, and transfer to a large bowl to cool. Peel and quarter.

3 . In a sauce pan, combine pineapple, sugar, cinnamon, ginger, nutmeg and cloves. Bring to boil and reduce heat.

4 . Arrange potatoes in a single layer in baking dish. Pour sauce over potatoes and bake for 45 minutes.

Moist Cake Mix Brownies

1 . Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking pan with cooking spray.

2 . Combine cake mix, chocolate chips, walnuts, milk, applesauce, and egg in a large bowl. Pour into the prepared pan and spread evenly.

3 . Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Let cool completely before cutting into squares.

Strawberry Cream Parfaits with Coconut Macaroons

1 . Mix strawberries and 6 Tbs. of the sugar in a bowl; let stand until berries release their liquid, 30 to 60 minutes.

2 . When ready to assemble dessert, beat cream and orange zest to soft peaks, gradually adding remaining 1 1/2 Tbs. sugar.

3 . Pour 6 Tbs. of the strawberry juice that has collected in the bowl over the crumbled macaroons. Toss to coat.

4 . To assemble, choose six goblets that hold at least 12 ounces; in each, make two layers in the following order: scant 1/4 cup macaroons, scant 1/4 cup whipped cream, 1/4 cup strawberries. Refrigerate until ready to serve, up to 2 hours.