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Breakfast / Brunch / Lunch

Tomatsmor
This flavored butter is from Norway.
Traditionally you serve it cold with hot grilled or fried fish.
>> Cream 8oz of butter until it is light and fluffy; the butter should be almost white in colour.
>> Add 4 tablespoons of RED SOSS, a teaspoon of sea salt, 1/2 teaspoon of sugar and mix thoroughly into the butter.
>> Transfer to a serving dish or small individual sized cups; chill until ready to use.

Hungarian Lecso
>> In a large skillet, sauté 1 cup of thickly sliced onion, 1 cup of sliced sweet peppers and 1 medium sized hot pepper of your choice in 2 tablespoons of bacon fat over medium heat until vegetables are soft.
>> Add 1/3 cup of RED SOSS, cover skillet and let simmer for 10 minutes until the liquids reduce.
>> Add salt and pepper to taste.

Serve on your favorite toasted whole grain bread along side eggs.

Italian Stuffed Peppers
>> Heat oven to 375 degrees F.
>> Bring a pot of water to a boil. Add 8 oz of spaghetti and cook until al dente. Drain into a large mixing bowl.  Add a bottle of SWEET SOSS.
>> In a non-stick frying pan cook 1 lb of ground beef briefly until the red is gone. Add to the mixing bowl.
>> After mixing the ingredients together, fill each of the 4 green bell peppers (seeds removed, slice top off carefully and set aside) with the stuffing. Cover with the tops and carefully secure with a few toothpicks.
>> Roast for 40 minutes or until the peppers have completely softened and have begun to char.
>> Allow to slightly cool and serve.

Soups / Salads / Snacks

Sałatka Kartofli
>> Cook, cool and peel 1 1/4 pounds red potatoes and 3/4 cup of carrots and cut into 1/4-inch dice.
>> In a large bowl, toss diced potatoes and carrots, 3/4 cup of finely chopped celery, 4 tablespoons of finely chopped dill pickle, 3 tablespoons of finely chopped onion and salt and pepper to taste.
>> In a separate small bowl, add a tablespoon each of THAT MUSTARD SAUCE and mayonnaise, and 1/4 teaspoon of sugar.
>> Gently fold into potato mixture,  ensuring that all the vegetables are coated.

Chill, covered, until serving time.

Basque Piperade
>> Heat 2 tablespoons of olive oil in a large skillet over medium heat.
>> Sauté a chopped onion, chopped green and red pepper, 2 cloves of garlic crushed and finely chopped, 1/2 teaspoon of sea salt, 1/4 teaspoon of sweet paprika, 1/8 teaspoon of black pepper, and 1/4 teaspoon of sugar, stirring occasionally, for 10 minutes, until the vegetables are cooked through.
>> Add 3 cups of RED SOSS to the cooked vegetables and simmer the mixture, uncovered, for 15 minutes, until most of the liquid has evaporated and the sauce has thickened.

Serve as a soup; on rice or on pasta.

Entrée / Dinner

Spicy Indian Style Peppers 
A dish you will come back to again and again.
>> In an oiled, hot cast iron pan combine the following ingredients:  one thickly-sliced sweet onion, 6 jalapeno and 2 sweet bell peppers, 2 cloves of garlic, 1/4 teaspoon of sea salt, 1/4 teaspoon of black pepper.
>> Sunflower oil is a nice choice for this dish. Cook on high heat for 2 minutes to give the peppers some additional colour and then cover and steam sauté with 1/4 cup of your favorite beer and 1/3 cup of RED SOSS for 5 minutes.
>> Serve as a side dish or place the peppers over Basmati rice.
>> Sprinkle with turmeric and Hungarian paprika for a brilliant colour.

Bulgarian Kiopoolu
>> Broil 1 1/2 lbs halved eggplant and 2 seeded and halved green peppers, skin-side up, until blackened.
>> Transfer to a heatproof bowl and cover with plastic wrap to steam for 10 minutes. >> When cool enough to handle, remove the skins.
>> Puree eggplant and peppers in a food processor until smooth.
>> Slowly pour in 2 tablespoons of olive oil through the food chute and process until well incorporated.
>> Transfer mixture to a large bowl and add 2 cups of RED SOSS, 3 tablespoons of chopped parsley, 2 crushed garlic cloves and lemon juice to taste.
>> Mix well. Season to taste with salt and black pepper.

Serve at room temperature with breads or grilled meats. Refrigerate leftovers.

Seafood Paella
>> Heat the paella pan over medium-high heat, add 1 cup of olive oil, 3 heads of garlic, with cloves detached but not skinned and fry 6 Ancho peppers cored, seeded, sliced. Remove peppers and set aside.
>> Add 5 lbs. of chicken, preferably legs and thighs with bone in to the pan, turning to sear all sides. When chicken is golden, add 4 Spanish onions, chopped and sauté until translucent.
>> Add 2 16oz cans of diced tomatoes, 1 bottle of  RED SOSS and 6 cups of chicken stock and reduce the base for 30 minutes.
>> Crush 20 threads of saffron with the 2 teaspoons of smoked Spanish paprika and add it to the stock.
>> Thirty minutes later, stir in 4 cups of short-grain rice and let it simmer for about 20 minutes. As the rice cooks, add 1 lb. each of green beans, asparagus, and artichoke hearts and 2 16oz cans of garbanzo beans.
>> During the final 10 minutes, place 20 jumbo shrimp and 20 clams or mussels into the rice mixture so that they will cook.
>> Once the liquid is absorbed by the rice, finish the dish off with a few squirts of lemon juice and leave 4 lemon wedges in the paella pan or place along the rim.