Mcdonald’s breakfast burritos

Mcdonald’s breakfast burritos

Ingredients:

1/2 lb Jimmy Dear spicy Sausage — Patties — brown crum
2 Eggs; scramble — break up Pcs
1 md Tomato — sm dice
6 Soft flour tortillas — Steam
6 tb Cheese Whiz — melt in

Instructions:

Micro Combine sausage eggs and tomatoes. Place about 1/6 mixture into center of each tortilla. Top each mound of the mixture with 1 tb of the melted cheese. Fold bottom third of tortilla up over the filling and then bring right side of the tortilla toward the left folding over filling. Fold left side of tortilla to the right leaving the top end open. Wrapin eaxed paper and refrigerate up to 4 hours. Micro each 1 briefly just to warm and serve promptly with picante sauce on the side.

Veggie Venezuelan ‘Ham’ Bread

Veggie Venezuelan ‘Ham’ Bread

Mixed-grain or Wholemeal Bread Mix
1 garlic clove
1 onion
1/2 red sweet pepper
4 or 5 calamata olives
4 or 5 green olives
thyme
handful of raisins
olive oil
molasses

Prepare the dough as indicated in the package (usualy it only needs to add warm water).Extend the dough and cover with a tiny layer of olive oil, rub the garlic clove (chopped), and cover with the rest of the vegetables, finely chopped.

Spread the thyme and the raisins, roll it and let it rise for 30 minutes, in a warm place (cover with a damp cloth) and, before putttimg it into a preheated oven (230 gas mark), cover it with a layer of olive oil and molasses.
Bake until brown (about 20 minutes).

Corn pancakes-Cachapas

Venezuelan Recipes

Corn pancakes (Cachapas)

4 cups of tender corn kernels (canned corn may be used)
1 teaspoon of salt
1/2 to 3/4 cup of milk (depending on how tender the corn is)
1/2 cup of sugar

1 egg

Combine all the ingredients in a blender or food processor. The mix should become thick and weighty . If not, add more corn or some yellow corn flour . Shape the mix into small pancakes approximately 1/2 inch (1.25cm) thick and about 5 inches (12.5cm) in diameter. Let them cook on medium heat for about one minute on each side, or until small bubbles form on the top. Cachapas should be served hot, and normally is accompanied with cheese (feta cheese is one of the favorite option).

Quesillo!

Quesillo!

Ingredients:

1 can condensed milk
3 cups of milk
4 eggs
2 Tblsp. water
2 Tblsp. sugar
1 tsp. vanilla

Beat eggs well and add milk. In small casserole (about 7 or 8 inches in diameter) mix sugar and water and cook over med. high heat until sugar takes on a dark yellow color. Reduce heat and rotate to cover bottom with the caramelized sugar. Mold must be small for this quantity. When caramel is dry, strain and pour in the mixture of eggs and milk adding the vanilla. Cook in a double boiler for 20-25 minutes or in a pan of boiling water in the oven at 350xF for the same amount of time. Invert carefully and refrigerate.

Guasacaca sauce

Guasacaca sauce

Ingredients:

1 cup chopped onions
1/4 cup green bell peppers chopped
1/4 cup red bell peppers chopped
3-4 garlic cloves, minced
1/2 cup vegetable oil
2 tablespoons vinager
2-3 tablespoons sugar
1/4 teaspoons black pepper
1 tablespoon chopped parsley
1 1/2 cup mashed avocado
1 1/2 cup chopped avocado
salt (to taste)

Combine first nine ingredients; then stir in mashed avocado. Finally add reserve d chopped avocado and salt and stir.

Arroz Con Leche

Arroz Con Leche

2 cups of water
7 cups of milk
2 cinnamon sticks
2 cups of sugar
½ teaspoon of salt
1 peel of lemon
Cinnamon powder
1. Put the rice in a strainer and under water wash it until the water get through transparent in the other side.2. In a pot put the rice with water and boil it for 7 minutes until the rice get softer and the water almost vanished.3. Add the milk, the sticks of cinnamon and the lemon peel. Boil it using moderate heat and after 10 minutes take the cinnamon sticks out and the lemon peel and cook for another 5 to 6 minutes until a softer rice, stirring often with a wood spoon.4. Add the sugar and cook for another 30 minutes, then include the salt and cook for 1 or 2 more minutes, stirring often.5. Take it off the heat and put it in a glass deep dish, sprinkle the cinnamon powder over it and refrigerate.

Naarthangai Hot pickle

Naarthangai Hot pickle

Dry narthangai pickle - 1 cup, mustard seeds - 1/2 tsp, fenugreek powder - 1/4 tsp, asafoetida - 1/4 tsp, red chilli powder - 1/2 tsp
Add a few spoons of water in the dry narthangai pickle, and red chilli powder and allow to boil.Heat 1 tsp of oil, add musterd seeds. When it splutters, then add fenugreek powder and asafoetida. Then add this to the narthangai mix.

LEMON PICKLE

LEMON PICKLE

Ingredients:
750 grams Lemons (Nimbu)
3/4 cup Salt (Namak)
1 cup Mustard Oil (Sarson Ka Tel)
1/2 teaspoon asafoetida
3 teaspoons Mustard seeds (Rai/Sarson)
3/4 cup Lemon (Nimbu) juice
2 teaspoons Red chili pepper (Lal Mirchi)
3 teaspoons fenugreek seeds, powdered
1/2 cup Sugar (Cheeni)

How to make lemon pickle South Indian:
Cut the lemons into eight pieces each, rub salt and keep for one week in a jar.
Shake daily.
Heat the oil in a pan, remove from the fire, cool a little, add crushed asafoetida and mustard seeds and cover the pan.
Cool a little, mix lemon pieces, lemon juice, fenugreek powder, chilli powder and sugar.
Keep for one week before serving.

Capsicum pickle Recipe

Capsicum pickle Recipe

Ingredients
Capsicum(large) - 2 nos
(cut into thin strips)
Lemon(small) - 1 no
(peel off and cut it small pieces)
Salt - As reqd
Chilly powder - 2 tsp
Garlic - 2 tsp
(peel and cut into small pieces
Asafoetida(Kayam) powder
Oil - 2 tbsp
Preparation Method
1)Heat oil in a pan.

2)Fry capsicum and garlic till the water is absorbed.

3)Add lemon pieces and salt and fry for 6 minutes.

4)Add chilly powder and fry for another 2 minutes.

5)Add asafoetida powder and switch off the flame.

Fish Pickle Recipe

Fish Pickle Recipe

Ingredients
Fish(any fleshy fish) - 1 kg
Baby onions(Kunjulli) - 10 nos
Green chillies - 3 nos
Ginger-garlic paste - 2 tbsp
Mustard seeds - A pinch
Fenugreek(Uluva) - A pinch
Turmeric powder - 1 tsp
Chilly powder - 5 tsp
Salt - As reqd
Oil - As reqd
Vinegar - 1/2 cup

Preparation Method
1)Cut the fish into small cube like pieces of approx 3cmX3cm.

2)Marinate with 1/2 tsp of turmeric, 2 tsp of chilly powder and salt for atleast an hour.

3)Lightly fry the marinated fish in oil.

:- Take care not to deep fry, as the fish will become hard.

4)Keep aside for draining.

5)Heat oil in a kadai or a pan.

6)Splutter mustard seeds and light fry fenugreek seeds.

7)Add onions and fry, till they become golden brown.

8)Add the remaining chilly powder and turmeric powder.

9)Add the ginger-garlic paste and saute.

10)Add salt.

11)Saute, till the mix turns dark.

12)Add the fried fish to this along with lots of oil.

13)Cook for 10 - 15 minutes.

14)Allow it to cool.

15)As soon as it cools, transfer it to an air tight bottle.

16)Add vinegar and turn the bottle upside down for the vinegar to reach everywhere.

17)Keep aside for a day or 2.

Spicy Fish Pickle Recipe

Spicy Fish Pickle Recipe

Ingredients
Fish - 2 1/2 kg
Pepper powder - 1 tsp
Turmeric powder - 1 tsp
Salt - 1 tsp
Oil - 1 1/2 tsp
Mustard seeds - 1 tbsp
Sliced ginger - 1 tbsp
Chopped onions - 1 cup
Garlic pods - 2 tbsp
Water - 3 cups
Vinegar - 1/2 cup
Sugar - 1 tsp
Salt - As reqd

For grinding:
Chilly powder - 1/2 cup
Garlic pods - 6 nos
Sliced ginger - 1/2 cup
Mustard seeds - 1 tsp
Fenugreek(Uluva) - 1/2 tsp
Vinegar - 1/2 cup
Preparation Method
1)Cut the fish into small pieces. Wash and clean them.

2)Smear the pieces with a paste of pepper, turmeric and salt. Keep in the sun for a little while.

3)Fry them in oil and drain.

4)Grind together the chilly powder, garlic, ginger, mustard and fenugreek along with vinegar to a fine paste.

5)Heat the oil in which fish had been fried.

6)Fry mustard seeds, onion, ginger and garlic one by one.

7)Add the ground paste and sauté over low fire.

8)When the oil separates, pour water.

9)When it boils, add vinegar, sugar and salt.

10)Let it boil once and remove from fire.

11)Add the fish into the warm gravy.

:- Store in bottles or jars when the pickle is cold.

Kaduku Mango Pickle Recipe

Kaduku Mango Pickle Recipe

Ingredients
Mango - 1 no
Red chilly powder - 1 tbsp
Mustard seeds - 1 tsp
Fenugreek(Uluva) powder - 1 tsp
Asafoetida(Kayam) powder - A pinch
Sesame oil(Ellanna) - 4 tbsp
Salt - As reqd

For grinding:
Chilly powder - 1/2 cup
Garlic pods - 6 nos
Sliced ginger - 1/2 cup
Mustard seeds - 1 tsp
Fenugreek(Uluva) - 1/2 tsp
Vinegar - 1/2 cup

Preparation Method
1)Wash and clean the mango.

2)Cut it into small pieces without cutting through the seed.

3)Sprinkle a lot of salt and leave it overnight.

4)Heat oil in a pan.

5)Add mustard seeds and fenugreek powder.

6)When it starts to splutter, remove from fire.

7)Add chilly powder and asafoetida and stir well.

:- Make sure that the chilly powder doen’t get burnt.

8)Add the mango pieces and stir well.

:- Store in clean, dry air tight containers for future use.

Carrot Pickle Recipe

Carrot Pickle Recipe

Ingredients
Carrots - 1/2 kg
(peeled and cut into lengthwise pieces)
Onions - 2 nos
(made into a coarse paste)
Ginger garlic paste - 1/2 tbsp
Red chillies(Kollamulaku) - 2 nos
Coriander powder - 2 tsp
Mustard powder - 1 tsp
Fenugreek(Uluva) powder - 1/4 tsp
Cumin(Jeerakam) powder - 1/2 tsp
Jaggery(Sharkkara) powder-1 1/2 tsp
Lemon juice or vinegar - 3 tsp
Chilly powder - 2 tsp
Mustard seeds - 1/4 tsp
Cumin seeds(Jeerakam) - 1/4 tsp
Black gram(Uzhunnuparippu) - 1/4 tsp
Fenugreek(Uluva) seeds - 1/4 tsp
Asafoetida(Kayam) - A pinch
Turmeric powder - A pinch
Cooking oil - 1 cup
Curry leaves - A stem
Salt - As reqd

Preparation Method
1)Heat oil in a wok.

2)Add mustard seeds, cumin seeds, fenugreek and blackgram.

3)Once the seeds splutter, add asafoetida, broken red chillies and curry leaves.

4)Add onion and ginger garlic paste.

5)Fry till it turns golden brown. Switch off the flame and allow it to cool.

6)Along with the carrot pieces, add all the powders, salt and lemon juice to the wok.

7)Mix well.

:- Store in an air tight bottle.

Hot Lime Pickle

Hot Lime Pickle-'Pickles Recipe'

Ingredients
12 limes
litre boiling water
125ml cider vinegar
3tbsp julienne fresh ginger
3tbsp julienne garlic
2 fresh green peppers, quartered12 limes
litre boiling water
125ml cider vinegar
3tbsp julienne fresh ginger
3tbsp julienne garlic
2 fresh green peppers, quartered
2tsp salt
3tbsp Indian spices

Preparation Method
Immerse limes in the boiling water for 5 minutes to soften and reduce the bitterness. Drain and dry before quartering. Retain all the juice. Mix the Indian spices with the vinegar and set aside.

In a suitable pan heat the oil and saute the ginger, garlic, chillies and slat for approximately 2 minutes.

Add the spice and vinegar mix and continue to saute for a further 1 minute.
Remove from heat and add limes and juice, mixing well. Cool to room temperature.
Refrigerate after opening.

Fruity pickle add raisins and other dried fruit when adding lime.
Hotter pickle add more chillies.

Sweet pickle add 50 gms of brown sugar at the lime stage.

To pickle other fruit and vegetables such as green mangoes, carrots, pineapple or green tomatoes either add to sauteing ingredients or at the lime stage.
Optional-add spices such as black mustard seed, fennel seeds or fenugreek seeds to saute.

Indian spices Garam Masala, ground ginger, mace, mustard, paprika, cayenne pepper, saffron, turmeric etc. Prepared Indian spice of curry powder is also suitable.

Maoa and Pahuata Iro Recipe

Maoa and Pahuata Iro Recipe-'Tahitian Recipe'

Ingredients:
2 Dozen ma’oa [turbot snails]
-or pahua [clams]
500 g Taioro [juice of grated
-coconuts, seawater and
-shrimps]
3 Onions
2 Garlic cloves
Salt and pepper

Directions:
The turbot snails are available around here++in pet stores for something like eight bucks a pop! They might be available in a Chinese seafood market for a reasonable price. I’ll check the next time I’m up that way.

The snail of the ma’oa may be extracted from the shell either by breaking the shells with a hammer or by boiling them for a few minutes if you wish to keep the shells intact. Wash the snails and remove the pocket of black matter. In the case of the pahua, a bivalve, the muscle adhering to the shell should be severed, the animal extracted from the shell, and the black matter removed. Soak in fresh water for a few hours. Mix with the taioro, then add the chopped onions and garlic plus seasoning. Serve at room temperature.

Sauteed Prawns Recipe-Tahitian Recipe

Sauteed Prawns Recipe-Tahitian Recipe

Ingredients:
1 kg Prawns
150 g Chopped onion
2 Crushed garlic cloves
1 Glass water or white wine
30 g Finely chopped parsley
Salt and red pepper

Directions:
1. Wash the prawns thouroughly, breaking off the feelers or legs which are too long. Fry the chopped onion in a heavy frying pan until golden. Add the prawns and continue cooking until they turn red in colour.

2. Season and add a glass of water or dry white wine to the pan, then the crushed cloves of garlic and a light sprinkling of paprika. Cover the pan and allow to simmer for about 5 minutes. Check the seasoning, sprinkle over the fresh parsley and serve hot.

Angel Biscuits Recipe

Angel Biscuits Recipe

Ingredients:

4 cups flour
1 cup butter flavored shortening
2 cups buttermilk
1 package Fleischman’s Quick Acting Yeast (dissolved in 1/4 cup warm water)
1 teaspoon baking soda
1 teaspoon salt
3 teaspoons baking powder (check date for freshness)

Directions:

This is kinda big recipe, but you can freeze half before cooking.

In a large mixing bowl, work shortening into flour with a pastry blender. Add all reaming ingredients, wet & dry, & stir well … A wooden spoon works best. Lightly flour your work surface & dump dough out. Roll dough around until covered with flour. Mash down & roll out to desired thickness. (They will just about double in thickness when baked.) Cut out & place in lightly greased baking pan. Place side-by-side, just touching, so sides will be soft. Brush tops lightly with melted butter & bake at 450 degrees for 10-15 min. or until tops are light brown.

Strawberry Cream Cheese Biscuits

Strawberry Cream Cheese Biscuits Recipe

Ingredients:

3 cups dry biscuit mix
2 teaspoons grated orange peel
3/4 cup orange juice
1 package (3 ounce size) cream cheese, softened
2 tablespoons strawberry preserves
Sugar, if desired

Directions:
Heat oven to 450 F. Stir biscuit mix, orange peel and orange juice until soft dough forms; beat vigorously 30 seconds.Place dough on surface sprinkled with biscuit mix; roll in biscuit mix to coat. Shape into a ball; knead 10 times. Roll 1/2 inch thick. Cut with 2 1/2-inch round cutter dipped in biscuit mix. Place on ungreased cookie sheet.

Stir together cream cheese and preserves. Spoon about 1 tsp cream cheese mixture onto center of each dough circle. Sprinkle with sugar. Bake 8 to 10 minutes or until golden brown. Serve warm.

Mayonnaise Rolls III Recipe

Mayonnaise Rolls III Recipe-'Biscuits Recipe'

Ingredients:

1 cup flour
1 1/4 teaspoon baking powder
1/4 cup mayonnaise
1/2 cup milk

Directions:
Mix all ingredients well. Drop dough on cookie sheet. Bake 400 20 minutes or till lightly browned.Note: Can use 1 cup self rising flour and omit the baking powder.

This recipe for Mayonnaise Rolls III serves/makes 6.

Amaretto Scones

Amaretto Scones-'Scones Recipe'

1/2 cup raisins
1 tablespoon Amaretto, or to taste
2 cups all-purpose flour
1/3 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/3 cup cold unsalted butter, cut into pieces
1 beaten egg
1/4 cup milk
1/4 cup, plus 2 tablespoons heavy cream
1/2 cup chopped walnuts or pecans
Confectioners’ sugar

Before starting scones, place raisins in a bowl and cover with Amaretto. Cover with plastic wrap and refrigerate for at least an hour or until raisins have plumped.

Combine dry ingredients in a bowl. Cut in butter with a pastry cutter until mixture resembles crumbs.

In another bowl mix together the egg, milk, cream and Amaretto. Pour into dry ingredients and mix until just combined. Add the raisins and nuts. Mix until a dough comes together. Turn dough onto a lightly floured surface and knead lightly. With a round cutter (2 or 3-inch) cut dough. Space scones at least 1 to 2 inches apart on an ungreased cookie sheet. With the remaining 2 tablespoons of cream brush each top of the scones. Bake the scones at 350 degrees F for 12 to 14 minutes or until scones are light brown in color. Let scones cool and dust with confectioners’ sugar.

Cheddar Cheese Scones

Cheddar Cheese Scones-'Scones Recipe'

2 cups all-purpose flour
1/2 teaspoon salt
2 1/2 teaspoons baking powder
4 tablespoons butter
1 cup grated Cheddar cheese
2/3 cup milk

Sift together the flour, salt and baking powder. Mix the butter into the flour until it resembles fine bread crumbs. Blend in the cheese. Gradually add the milk, mixing it with a round bladed knife until the dough is soft and manageable. Turn the dough onto a lightly floured surface, divide into two equal portions and shape each portion into a round 3/4-inch thick. Cut each round into six triangular portions and set them on a greased baking tray; prick top with a fork. Bake the scones in the center of a preheated 425 degree F oven for 12 to 15 minutes. Cool slightly before serving.

Sweet Cherry Pecan Scones

Sweet Cherry Pecan Scones-'Scones Recipe'

2 cups dry biscuit mix
2 tablespoons granulated sugar
1/4 cup chopped pecans
1/2 cup milk
1 egg, lightly beaten
1 cup frozen dark sweet whole cherries

Glaze
1 egg
1 tablespoon water
Sugar

Preheat oven to 400 degrees F. Grease a large baking sheet or line with parchment paper; set aside.

In a mixing bowl, stir together biscuit mix, sugar and pecans. Add milk, lightly beaten egg and cherries; stir lightly with a fork (mixture will be dry), then knead or stir lightly only until dough begins to form a ball and cherries soften and spread in the dough.

With a 1/4 cup measuring cup, scoop out dough and place on prepared baking sheet. Gently flatten each scone with the palm of your hand. Whip egg and water together with a fork; brush each scone with egg wash, then sprinkle well with extra sugar.

Bake scones for 12 to 15 minutes or until light gold. Serve at room temperature. Makes about 8 scones.

To freeze, cool completely on wire racks, then wrap scones in foil or plastic freezer bags. Freeze for up to one week; defrost, still wrapped, at room temperature for about one hour.

Rumanian Easter Bread-Rumanian Recipe

Rumanian Easter Bread ( A Rumanian Recipe )

INGREDIENTS:

Yield: 20 servings

BREAD:

1/2 cup milk
1/4 cup water
1 egg
1/4 cup butter or margarine
3 cups bread flour
1/3 cup granulated sugar
3/4 teaspoon salt
1 teaspoon active dry yeast or bread machine yeast

FILLING:

3/4 cup granulated sugar
1/2 cup water
2 cups ground pecans
1 cup golden raisins
1 teaspoon finely shredded lemons, rind of
3/4 teaspoon cinnamon
1 egg, beaten
1 tablespoon milk

RECIPE:

Add the first 8 ingredients to your bread machine according to manufacturer’s directions. Select dough cycle.
When the cycle is complete, remove the dough from the machine. Punch down. Cover; let rest 10 minutes.
Meanwhile, for the filling, in a medium saucepan combine 3/4 cup sugar and 1/2 cup water; bring to a boil. Boil gently, uncovered, for 5 minutes.
Remove from the heat; stir in the pecans, raisins, lemon peel and cinnamon. Cool to room temperature. Divide the dough in half. On a floured surface, roll each half into a 10″ x 8″ rectangle. Spread each with half of the filling. Starting from a short side, roll into a spiral; seal edge and ends. Place, seam down, on a large, greased baking sheet.
Cover, let rise in a warm place 30 minutes or until nearly double in size. Combine the beaten egg and 1 tablespoon milk; brush over the loaves. Bake in a 350 degree F oven for 30 to 35 minutes or until the bread sounds hollow when tapped. If necessary, cover with foil the last 10 minutes to prevent overbrowning. Remove from baking sheets; cool.

Prawns With Lobster Sauce-Rumanian Recipe

Prawns With Lobster Sauce Rumanian Recipe

INGREDIENTS:

1 lb Prawns
1 1/2 tb Fermented black beans
1 Clove garlic; minced
1 sl Ginger root
1 sl Fresh ginger
1 ts Sugar
3 tb Oil
1/2 lb Ground pork; (NOT sausage!)
2 ts Hot bean paste
2 tb Oyster sauce
1/4 ts Salt
2/3 c Water
1 Egg
1 Scallion; chopped

RECIPE:

Shell, devein and rinse prawns. slice in half lengthwise (butterfly them).
Mash bl. bean sauce with garlic, ginger and sugar. SEt aside. Add 3 T. oil
to wok. Cook pork 2 min. til not pink. Add bl. bean mix.
Add prawns and cook 1/2 min on HOT. If you lke add tinch of HOT BEAN PASTE
(option al); Ad oyster sauce, salt and water. Bring to a boil , cover wok
and cook for ONE MINUTE. Stir in one raw egg, add scallions.
Mix a little cornstarch with water. Add to wok. Stir til gets somewhat
thick.

Beef Barbecue Recipes-Rumanian Garlic-Smothered Rib Steak with Hungarian Onions Recipe

Beef Barbecue Recipes (Rumanian Garlic-Smothered Rib Steak with Hungarian Onions Recipe)

INGREDIENTS:

5 tablespoons olive oil, plus more if needed
2 large sweet onion, cut in half and thinly sliced
8 plump garlic cloves, chopped finely, but not quite minced
1 tablespoon sweet Hungarian Paprika
2 2-inch thick rib steaks, about 2 pounds each
Kosher salt and freshly ground black pepper

RECIPE:

Heat 3 tablespoons olive oil in a large skillet over medium-high heat. Add onions and sauté, stirring often and adding more oil if needed, until golden brown, about 30 minutes. Stir in paprika and set aside. Pour 2 tablespoons olive oil into a small saucepan. Add garlic and reserve.

Shortly before serving, thoroughly clean the surface of a gas or charcoal grill with a metal brush; then coat the surface evenly with a vegetable spray. Heat grill until hot. Season steaks with salt and pepper.

Grill for 8 minutes, turn and grill for 6 minutes more, or until a thermometer inserted into the middle of the side of the steak reads 125 degrees F for rare, or 135 degrees for medium. Let steaks rest for 5 to 7 minutes.

At the same time, heat garlic until oil is bubbling hot, then remove from heat. Reheat onions as well and season with salt. With slotted spoons, spread garlic, then onions, evenly over the steaks. Carve into thick slices. Serve on heated plates.

Grilled Rumanian Eggplant Puree-Rumanian Recipe

Grilled Rumanian Eggplant Puree ( A Rumanian Recipe )

INGREDIENTS:

2 eggplants
1/3 cup olive oil
1/2 teaspoon fresh ground black pepper
1/2 teaspoon salt
Rustic crackers or home-made crostini

RECIPE:

Place whole eggplants directly on grill directly over medium-high heat source.

Grill for approximately 20 minutes, rotating every 5 minutes, or until all of the skin is blackened to a crisp and eggplants have popped, blown steam like a kettle, and shrunken in size by approximately 1/2.

Let cool, then remove and discard skin. Place remaining eggplant in a bowl.

Use a hand chopper to chop finely. Blend in oil, salt and pepper. Serve with rustic crackers or home-made crostini.

Rumanian hamburgers ( A Rumanian Recipe )

Rumanian hamburgers -A Rumanian Recipe

INGREDIENTS:

2 lb Ground beef (good quality)
2 Cloves garlic, crushed and minced
3 Fresh or canned green chili peppers, chopped (up to 4)
6tb Butter

RECIPE:

Put the meat in a mixing bowl 2) Crush or grate garlic very finely, chop the chili peppers. 3) Add garlic and peppers to the meat along with salt and pepper. Mix well with hands, being sure that the chili and garlic are well distributed. 4) Shape into six or eight patties. Grill or broil to desired degree of doneness, top each with a pat of butter and serve hot with toasted buns. NOTE: This mixture is also very good made into cocktail-size balls. If using fresh green chili peppers, be sure to roast them remove the skins and remove the seeds.

Let cool, then remove and discard skin. Place remaining eggplant in a bowl.

Use a hand chopper to chop finely. Blend in oil, salt and pepper. Serve with rustic crackers or home-made crostini.

Rumanian Garlic-Smothered Rib Steak with Hungarian Onions-Rumanian Recipe

Rumanian Garlic-Smothered Rib Steak with Hungarian Onions ( A Rumanian Recipe )

INGREDIENTS:

5 tablespoons olive oil, plus more if needed
2 large sweet onion, cut in half and thinly sliced
8 plump garlic cloves, chopped finely, but not quite minced
1 tablespoon sweet Hungarian Paprika
2 2-inch thick rib steaks, about 2 pounds each
Kosher salt and freshly ground black pepper

RECIPE:

Heat 3 tablespoons olive oil in a large skillet over medium-high heat. Add onions and sauté, stirring often and adding more oil if needed, until golden brown, about 30 minutes. Stir in paprika and set aside. Pour 2 tablespoons olive oil into a small saucepan. Add garlic and reserve. Shortly before serving, thoroughly clean the surface of a gas or charcoal grill with a metal brush; then coat the surface evenly with a vegetable spray. Heat grill until hot. Season steaks with salt and pepper. Grill for 8 minutes, turn and grill for 6 minutes more, or until a thermometer inserted into the middle of the side of the steak reads 125 degrees F for rare, or 135 degrees for medium. Let steaks rest for 5 to 7 minutes. At the same time, heat garlic until oil is bubbling hot, then remove from heat. Reheat onions as well and season with salt. With slotted spoons, spread garlic, then onions, evenly over the steaks. Carve into thick slices. Serve on heated plates.

Romanian Ciorba soup-Rumanian Recipe

Romanian Ciorba soup ( A Rumanian Recipe )

INGREDIENTS:

6 quarts water
8 large potatoes, cubed
1 cup green beans, cut
2 large carrots, sliced thin
8 tomatoes
1 head cabbage, cut into 1 inch chunks
3 onions, chopped finely
4 large dill pickles, chopped
1 6 oz. can tomato paste
4 green peppers, chopped
2 stalks celery, sliced thinly
basil, oregano, and thyme to taste

RECIPE:
Bring water to a boil. Add potatoes, carrots, and celery. Add green beans. Blanch, peel and chop tomatoes. Add to soup. In a bowl, mix tomato paste with 1 cup of hot soup stock from pot until smooth. Add all back to pot and stir. Add cabbage. In a wok or skillet, brown onions and green peppers lightly, then add to pot. Cook until cabbage is tender- about 5 minutes. Turn off heat. Add parsley, dill pickles and herbs. Salt and pepper to taste.

Romanian Meat Loaf Carne Tocata Latava-Rumanian Recipe

Romanian Meat Loaf “Carne Tocata Latava-A Rumanian Recipe
INGREDIENTS:

1 cup white bread cubes
1/2 cup water
1 cup chopped, sauteed onions
1 1/2 pounds ground beef
1/2 pound ground pork
2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1/8 teaspoon ground fennel
2 tablespoons minced parsley
1 clove garlic, minced
1/2 cup beef broth (condensed beef bouillon from can)
2 eggs, beaten
3 hard-cooked eggs, chopped
6 slices bacon

RECIPE:

Soak the bread cubes in the water for 5 minutes, then mash smooth. Mix together the bread, sauteed onions, beef, pork, salt, pepper, fennel, parsley, and garlic. Mix in the broth and beaten eggs, then the hard-cooked eggs. Form into a loaf.

Arrange 3 slices of bacon on the bottom of a baking dish. Put the loaf over the bacon and arrange the remaining bacon on top. Bake in a 350 degrees F. oven for 1 1/2 hours, basting occasionally with the pan drippings. Serve hot or cold. Serves 8-10.

ROMANIAN LAMB VEGETABLE CASSEROLE GHIVETCH-Rumanian recipe

ROMANIAN LAMB AND VEGETABLE CASSEROLE GHIVETCH-Rumanian recipe

INGREDIENTS:

6 lamb chops, cut 1 inch thick
1 cup olive oil
4 teaspoons salt
1 teaspoon freshly ground black pepper
2 cups diced potatoes
2 packages frozen mixed vegetables, thawed
1 1/2 cups shredded cabbage
1 green pepper, cut julienne
2 cups diced eggplant
1 cup chopped onions
2 cloves garlic, minced
2 tomatoes, chopped
1/2 pound okra, sliced
1/8 teaspoon thyme
1 bay leaf

RECIPE:

Trim the fat from the chops. Heat 2 tablespoons of the oil in a skillet and brown the chops on both sides. Sprinkle with half the salt and pepper.

Heat the remaining oil in a casserole until it bubbles. Add the potatoes, mixed vegetables, cabbage, green pepper, eggplant, onions, garlic, tomatoes, okra, thyme, bay leaf, and remaining salt and pepper. Mix lightly. Cover and bake in a 350 degrees F. oven 30 minutes. Remove cover and arrange the chops over the vegetables. Bake 45 minutes longer, basting the chops occasionally. Discard the bay leaf. Serves 6.

Romanian Pork and Potato Pudding Musaca cu Tatei-Rumanian Recipe

Romanian Pork and Potato Pudding “Musaca cu Tatei” ( A Rumanian Recipe )
INGREDIENTS:

1 slice white bread, trimmed
1/4 cup milk
1 pound boneless lean pork, ground twice
1/2 cup chopped parsley
1 cup grated onion
3 teaspoons salt
1/2 teaspoon freshly ground black pepper
4 tablespoons butter
1 pound potatoes, peeled and thinly sliced
2 eggs, beaten
1/2 cup heavy cream
1/3 cup grated Parmesan cheese

RECIPE:

Soak the bread in the milk for 5 minutes; mash smooth. Mix together the bread, pork, 2 tablespoons of the parsley, 2 tablespoons of the onion, 1 1/2 teaspoons of the salt, and 1/4 teaspoon of the pepper.

In a buttered casserole, arrange successive layers of the potatoes and pork mixture; sprinkle the potato layer with some of the remaining pasley and onions and dot with butter. Make as many layers as possible, starting and ending with the potatoes. Cover and bake in a 350 degrees F. oven for 35 minutes.

Beat the eggs with the cream, cheese, and remaining salt and pepper. Pour over the potatoes and bake uncovered 20 minutes longer, or until the egg mixture is set and lightly browned on top. Servers 4-6.

CU NANG XAO THIT GA - STIR-FRIED CHICKEN WITH WATER CHESTNUTS

CU NANG XAO THIT GA - STIR-FRIED CHICKEN WITH WATER CHESTNUTS-Vietnamese Recipe
Ingredients

* 1/4 kg of water chestnuts, peeled, sliced 1/2 cm thick
* 3 table spoon of oil
* 3 tablespoons of finely chopped spring onions
* 200 gr of chicken fillet, sliced and marinated with 1 table spoon of soy sauce and 1 teaspoon of sugar
* 2 table spoon of soy sauce
* 2 table spoon of water
* 1 tea spoon of sugar

Method

Heat a work or large pot until it is very hot. Add the oil when it is very hot (slightly smoke), add the chicken stir- fry for 5 minutes or until cook.. Add water chestnuts and continue to stir-fry for another 2 minutes. Add the rest of the ingredients and cook for a further 2 minutes and serve at once. This can be served with rice or noodles or pasta.

VEGETABLE MOMOS

VEGETABLE MOMOS - Tibetan Recipe

For the Filling
1 pound potatoes
3 tablespoons olive oil
6 onions, chopped
12 ounces mushrooms, chopped
12 ounces grated cheese*
1 bunch fresh coriander, chopped
Pinch of paprika Salt and pepper, to taste *Consider substituting parmesan, asiago, or Sonoma dry jack for yak cheese
For the Dough
1 pound plain flour
1-3/4 to 2-1/3 cups water
For the Soup
2 tablespoons olive oil
1 onion, chopped
2 tomatoes, skinned and chopped
1 tablespoon chopped coriander
1 vegetable stock cube
1-3/4 cups boiling water
Process:
To make the filling, boil and mash the potatoes. Leave to cool. Heat the olive oil in a saucepan and cook the onions for 5 minutes until soft. Add the mushrooms, cover, and cook for 5 minutes or until soft. Leave to cool. When all the vegetables are cooled, mix with the grated cheese, chopped coriander, salt, and pepper To make the dough, mix the flour with enough water to form a smooth dough.** Roll out, but not too thinly. Cut into rounds with a 2″ pastry cutter. Taking each round, press the edges with your thumb and first two fingers, working around the circle.*** On one side of the round, place a tablespoonful of the cooled vegetable misture, then fold over and press the edges together, making sure they are well sealed. Alternatively, hold the round in one hand, and with your thumb and forefinger gather the edges into a pleat at the top and seal. Fill a small steamer with water, first boiling the rack so the dumplings do not stick.**** Bring the water to a boil. Place the momos on the steamer rack, spacing them well apart as they will expand and stick together if they are too close. Steam for 20 minutes, or until they are firm and glossy. To make the soup, heat the olive oil in a saucepan, add the onion, and cook till soft. Add the tomatoes and chopped coriander and cook for 5 minutes. Dissolve the stock cube in the boiling water and add to the pan. Bring to a boil and simmer for 15 minutes. Serve in small bowls as an accompaniment to the dumplings. “***** **I briefly knead the dough until it is smooth. *** Doing this makes the edges a little thinner than the center so that when you fold the edges together and pleat them, they’re not too thick and your momos will cook evenly. ****If you don’t have a metal steamer, a bamboo steamer sprayed with vegetable oil spray works well. Momo can also be fried on each side until they are golden brown . *****In addition to the soup, you might want to try a Kathmandu-style momo dipping mixture of soy sauce combined with a little rice vinegar and chili-garlic sauce.

Beef Momos- Tibetan Recipe

Beef Momos- Tibetan Recipe

Ingredients

* Dough 3 c All purpose flour 1 c Water Meat Filling

* 1 lb Extra lean ground beef
* 1 ea Onion; chopped 1/2 lb Daikon, spinach or cabbage, -chopped fine
* 1 Garlic clove; minced
* 1 ts Fresh ginger; grated
* 2 ea Green onion; chopped (white -and green both; no roots)
* 2 tb Fresh cilantro; chopped
* Salt

Directions

Mix flour and the water; knead and form into a ball. Let rise covered with a wet towel or plastic wrap for 30 min. Bring a large pot of water to the boil. Cut dough into 12 - 18 pieces and roll into small flat circles. Mash together all filling ingredients. Place a spoonful of filling on each dough circle, folding over and crimping to seal. Place momos in a steamer and steam on high for 30 min.Serve with a mild tomato salsa, “Tsal”, made from chopped tomatoes, cilantro, green onions and garlic, and/or Sriracha sauce and/or soy sauce.

Recipe from Jigme Topgyal, a Tibetan. In his native Tibet, these would be made with a flour ground from roasted barley called “Tsampa”. The [alternate] filling usually is made with ground chicken mashed with onions, daikon, fresh ginger, garlic and cilantro. [A] Vegetarian filling contains chopped cabbage, bok choy, tofu, green onion, ginger and garlic.

Lamb Momos-Tibetan Recipe

Lamb Momos-Tibetan Recipe

Ingredients

* Dough 2 c All-purpose flour 3/4 c Hot water Momos Filling

* 8 oz Lean ground lamb
* 1/2 Onion, finely chopped
* 1 c Chopped raw kale
* 1/2 c Cilantro, chopped
* 3 Cloves garlic, chopped
* 1 tb Chopped fresh ginger
* 1 1/2 ts Curry powder
* 1 tb Sherry, vermouth or brandy
* 2 ts Flour
* 2 ts Soy sauce
* 1/2 ts Cayenne pepper or 1/2 ts Hot chili paste Khote Filling

* 2 tb Butter
* 1 Chopped onion
* 3 Cloves garlic, chopped
* 3 Jalapeno Peppers, Sliced
* 1 ts Cumin 1
* 1/2 ts Curry powder
* 1/2 ts Dry ground ginger
* 1/2 ts Tumeric
* 1 1/2 c Raw broccoli, chopped
* 1/2 Red bell pepper, chopped
* 1 1/2 c Mashed Baking Potatoes
* 1/4 c Chopped cilantro
* 2 tb Yogurt
* Juice of 1/2 lime
* Salt and Cayenne to taste
* 1 Bunch Kale to line steamer Directions
Dough: 1. Pour hot water over flour; mix with fork. When cool enough to handle, finish mixing with your hands until dough holds together. Wrap in plastic and refrigerate until chilled through.
2. Work one piece of dough at a time; pinch off a walnut-sized chunk, shape into a ball, knead several times, then roll flat on a floured board.
3. Place dough circle in the palm of your hand; in the middle of the dough, place about 1 tbsp filling. Bring up edges and seal at top with little gathers. Leave a tiny hole at top for steam to escape during cooking.
4. Line steamer or bottom of skillet with kale leaves. Top with a layer of dumplings and steam over boiling water 15 to 20 minutes. If using a skillet use just enough water to cushion the Momos; replenish water as needed. Serve immediately, pairing Momos with soy sauce, ginger, and vinegar. May also be served with Achar.
Momos Filling: Combine all ingredients.
Khote Filling: 1. Melt butter in skillet. Add onion and garlic and cook over low heat until onion is limp. Add chiles and spices and cook a minute or two longer.
2. Add broccoli and red bell pepper. Cook until they are crisp-tender; then add mashed potatoes, cilantro, yogurt, lime, and salt and cayenne to taste.

Shamday-Tibetan Curry-Tibetan Recipes

Shamday-Tibetan Curry-Tibetan Recipes

Ingredients
1 small Onion
3 cloves of Garlic
1 small piece of Ginger
1 teaspoon of Salt
1 Tomato
2 large Potatoes
1 teaspoon of Ground Tumeric
1 small packet of Bean Thread Noodles
Lamb or Beef
1 handful of Seaweed
Sesame Oil

Directions

Soak the bean thread noodles and the seaweed in cold water and leave for 10 minutes. Peel the potatoes and cut into cubes. Dice the meat into cubes. Vegetarians can substitute tofu (bean curd) for meat. Finely chop the onion, garlic and ginger. Directions Fry the onion, garlic and ginger in a deep sauce pan. Add the tumeric, salt and sesame oil. Stir well. Add the diced meat and potatoes. Stir well. Add 1 pint of cold water and cook for 20 minutes (Gas mark 4). Once the meat and potatoes are cooked take the bean thread and cut into small pieces, rinse the seaweed, add to the curry. Cook for another 5 minutes. Lastly, season to taste and add the tomato. Serve hot with boiled rice.

Tasty Toast-Egg Sandwich-Recipe

Tasty Toast-Egg Sandwich
2 slices bread2 teaspoons relish sandwich spread or mayonnaise1 eggsalt and pepper1 leaf lettuce
Method:

Toast the bread slices till slightly brown (make sure they dont become hard) Coat the bread slices with mayonnaise.

Fry the egg adding salt and pepper.

Calories watchers can boil the egg instead of frying.

Place the egg and lettuce between the two slices and enjoy!

Honey Gorgonzolla Toast Recipe-Sandwich Recipe

Honey Gorgonzolla Toast Recipe
Ingredients :
White Bread 2 Slices
Gorgonzolla 1 Slice.
Honey 1 Tsp.
Method :
Spread honey on one bread slice.Place cheese slice on top & cut to triangles/squares.Toast under grill few minutes before everybody enjoys....

Welsh Pork Brawn Recipe

Welsh Pork Brawn Recipe
INGREDIENTS :

a pig’s head
1 lb. beef
blade mace
cloves
bunch of herbs
salt and pepper

METHOD :

Thoroughly cleanse the head and put to soak all night. Rinse well and put in a saucepan with the beef, cover with water and bring to the boil. When at boiling point, remove scum. Add a blade of mace, 3 or 4 cloves, and a bunch of herbs (?). Simmer gently for about 2-1/2 hours. Strain the stock from the meat, reserve and allow to get cold. Remove fat from the jellied stock. Turn out the tongue and skin, then cut into small pieces. Also cut all the meat from the head and the beef. Put into a bowl and add a little of the jellied stock. Add salt and pepper to your taste.

TRADITIONAL SPICED MUTTON-A Welsh Recipe

TRADITIONAL SPICED MUTTON ( A Welsh Recipe )

INGREDIENTS :

Mutton joint (leg or shoulder)
ground black pepper
powdered thyme
ground mace
fine oatmeal
mutton dripping (or other fat)
cabbage
cider

METHOD :

Bone the joint, rub it well with black pepper, a little powdered thyme, a pinch of mace and fine oatmeal - do not use salt. Wrap the whole in cabbage leaves, and cover in foil (traditionally the meat would have been thickly covered in mutton fat). Roast very slowly, allowing 20 minutes/lb of meat. Baste well at least twice during cooking and when basted add a cupful of cider to the fat in the pan. It can be eaten either hot or cold.

BRAISED MUTTON AND CAPER COBBLER ( A Welsh Recipe )

BRAISED MUTTON AND CAPER COBBLER ( A Welsh Recipe )
INGREDIENTS :

For the Stew

* 1kg (2.2lb) diced leg of mutton
* 2 celery stalks, halved
* 3 medium carrots, peeled and cut in half
* 1/2 small swede, cut into 12 chunks
* 6 shallots, peeled
* 6 small turnips, scrubbed but not peeled
* 10 whole black peppercorns
* salt
* 1 sprig rosemary
* 1 sprig thyme
* 1 litre (13/4 pints) lamb stock made with 2 good quality stock cubes

For the Cobbler top

* 350g (12oz) self raising flour
* 100g (4oz) butter, diced
* 50g (2oz) capers, chopped
* 10g (1/2 oz) parsley, chopped
* 4 spring onions, finely chopped
* 30ml (2 tbsp) plain natural yoghurt
* mixed with 70ml (5 tbsp) cold water.

METHOD :

1. Place the mutton in a large casserole or pan with the vegetables and herbs.
2. Add peppercorns and season with salt.
3. Bring to the boil and simmer gently for 1 hour.
4. To make the cobbler rub the fat and the flour together.
5. Stir in the capers, parsley, onions and pepper.
6. Add enough of the yoghurt and water mix to make a soft, pliable dough.
7. Roll dough to 2.5cm (1”) thick and cut into 12 rounds or wedges. Place on top of the mutton.
8. Bake at 200°C, Gas 6, 400°F for 20-25 minutes or until the cobbler is golden brown

MUTTON AND TURNIP PIE ( A Welsh Recipe )

MUTTON AND TURNIP PIE ( A Welsh Recipe )

INGREDIENTS :

For the Stew

* 1kg (2.2lb) neck fillet of mutton, cut into rough 2cm pieces
* Plain flour for dusting
* 2 large onions, peeled and finely chopped
* Vegetable oil for frying
* A small sprig of rosemary
* Salt & Freshly ground black pepper
* 1.5 litres (21/2 pints) chicken or lamb stock
* 425g (1lb) turnips, peeled and cut into rough 2-3 cm chunks
* 350g (12oz) puff pastry, rolled to about 1cm (1/2 cm) thick
* 1 egg, beaten

METHOD :

1. Pre-heat the oven to 200°C, Gas 6, 400°C.
2. Season the pieces of mutton and dust generously with about a tbsp or so of flour.
3. Heat the vegetable oil in a heavy-bottomed saucepan and fry the pieces of mutton and onions without colouring them too much, for 3-4 minutes.
4. Add the rosemary and stock, bring to the boil and simmer gently for about 11/2 -2 hours until the mutton is soft and tender.
5. Add the turnips. Cover with a lid and add a little boiled water if necessary. Simmer for about 15 minutes until the turnips are cooked. Remove from heat and leave to cool.
6. Meanwhile cut the pastry a little larger than the pie dish or dishes if you are making individual pies. 6 When the mutton mixture is cooled transfer it to your pie dish.
7. Brush the edges of the pastry with some egg and lay the pastry on the dish, pressing the edges onto the rim.
8. Cut a slit about 2-3cms (1”) in the centre to let the steam out or for a larger pie use a pie funnel. 9 Bake the pie for 40-45 minutes until golden.

Snowdon Pudding & Welsh Mead Sauce ( A Welsh Recipe )

Snowdon Pudding & Welsh Mead Sauce ( A Welsh Recipe )

INGREDIENTS :

Serves : 8-10

Pudding
225g beef or vegetable suet
225g fresh breadcrumbs
25g rice flour or cornflour
75g light muscovado sugar
Zest of 2 lemons
4 tablespoons lemon or orange marmalade
3 Welsh eggs
4 tablespoons raisins
Welsh butter

Welsh Mead Sauce
peel from 1/2 a lemon in 2-3 pieces
1 tablespoon Welsh clear honey
1 tablespoon Welsh butter
1 tablespoon cornflour
200ml mead
water

METHOD :

Grease a 2pt pudding basin thickly with the butter and press 1 tablespoon of the raisins onto the sides of the basin. Mix all the dry ingredients including the remaining raisins and blend with the well beaten eggs and marmalade. Carefully fill the basin with this mixture and cover. Steam for 2 hours, turn out on to a warm plate and serve with the mead sauce.

To make the mead sauce boil together the lemon peel and sugar in 150ml of water for about 15 minutes. Remove the lemon then add the butter. Mix the cornflour with a little water to make a paste and once the butter has melted whisk the cornflour mixture into the syrup. Cook for a few minutes before adding the mead. Leave the sauce to cook over a low heat for 4-5 minutes then serve with the pudding.

leek champ; the welsh irish version ( A Welsh Recipe )

leek champ; the welsh irish version ( A Welsh Recipe )

INGREDIENTS :

Serves: 4

6 fat spring onions or 1/2 leeks
1/2 pint full fat milk
1 1/2ib potatoes
Butter

METHOD :

1. Wash and chop the leek or spring onion, (including the green for spring onions but excluding most of it for leeks).

2. Simmer in the milk for 20minutes while you boil the potatoes.

3.Mash the potatoes adding the milk and onions/leek towards the end and adding extra milk if necessary.

Jane Grigson recommends serving the champ forked up in to a volcano on the plate with a generous lump of butter in the crater, which will melt. Forkfuls of the champ can then be dipped in the melted butter as you eat it.

Good with sausages and cabbage.

BASQUE CHICKEN WITH RICE

BASQUE CHICKEN WITH RICE
1 onion
1 chicken
1 small can pimentos
1 tomato or 1/2 can tomato sauce
2 chorizos or Basque sausage
1′/2 cups rice
Salt to taste
Parsley, chopped

Put oil in cooking pot to cover bottom. Place on hot fire and add chopped onion. Add small chicken, washed, cut up in small pieces, and floured. Add salt and cook until tender and brown. Add can pimentos, tomato, or tomato sauce. Add parsley, 2 chorizos cut in small pieces and cook on low heat for six minutes. Add rice and mix. Remove from heat and spread mixture in baking pan and add 1′/2 cups of water. Cover and bake in moderate oven for ‘/2 hour or until rice is tender. Do not stir rice while cooking. Garnish with pimento strips and parsley.

BASQUE TURKEY STUFFING

BASQUE TURKEY STUFFING
8 Boiled eggs
1 Ib. ham
1 pint pimentos
3 onions
3 toasts or 1 cup rice
Gizzard, liver, and heart of turkey
Salt and pepper to taste

Boil gizzard, liver, and heart with small amount of water. Then grinc through all ingredients, except onions. Fry onions in small amount o Mazola oil till brown and add to mixture. Mix all together. Stuff turkey.

TRIPACALLOS A LA VIZCAINA (EN SALSA ROJA) TRIPE

TRIPACALLOS A LA VIZCAINA (EN SALSA ROJA) TRIPE

(For large group)
2 cups oil
10 Ibs. tripe
3 onions, large
24 dry peppers (choriceros)
2 cloves garlic
2 or 3 carrots
1 or 2 leeks
This is a large recipe but it can be made smaller. Put tripe in large dish and fill with cold water, and little vinegar. Let stand from one to two hours, then clean tripe very good, remove all fat and thin skin. After cleaning put back in cold water and rinse.
Put tripe in large dishpan with cold water, boil it for ten minutes, then rinse again with cold water. Put tripe back in dishpan with abundant water, 1 onion, carrots, leek and three tablespoons of salt. Cook slowly, but boiling, for five hours, or until tripe is tender. After tripe is cooked remove from dishpan and let it cool. Slice into small pieces. Save the broth that tripe was cooked in.
Remove seeds from peppers and put in large container and cover with cold water and soak for at least twenty-four hours. Change water often. Put oil in six quart dishpan. Add two chopped onions and garlic. Cook until brown. Take peppers out of water and cut into small pieces. Add to onions and oil. Cook slowly for two hours. Now strain the sauce. Use little broth to make it easier to strain. Don’t use pepper peelings.
Put tripe and sauce together, cook slowly for one or two hours. Add broth as necessary. Should make a red and think sauce. Add salt and pepper as desired.

Quarter Pound Waffles-Europe Recipes

Quarter Pound Waffles

1lb Margarine sticks at room temperature.
2 1/2 cups of sugar
4 cups of flour
6 to 12 eggs (the more eggs, the fluffier the waffle) at room temperature
vanilla to taste (I wish I could find the vanillated sugar they have in Belgium)
a pinch of salt
Cream together the sugar and the butter/margarine sticks. Separate the egg yolks from egg whites into a different bowl. Add the yolks to the creamy mixture and mix together. Add the flour, salt and vanilla and blend in. Beat the egg whites until they’re very stiff. Fold into the dough.
Preheat your waffler, and spray with PAM. Put one spoonful in the middle of your iron and bake until gold. The dough will not be runny. The tecture should be less sticky than cookie dough however.
The wafflers might not register the right time, so you have to check.

Chicken Tikka-Pakistani Recipe

Chicken Tikka

Ingredients

2 pounds chicken legs, thighs or breasts
1 teaspoon salt
1 teaspoon red chili powder
1 teaspoon coriander seeds, roasted, ground
2 teaspoons garlic - minced
2 teaspoons ginger, fresh - grated
4 tablespoons plain yogurt (full fat)
2 tablespoons lemon juice or white wine vinegar
1/2 teaspoon black pepper - ground
vegetable oil
NOTE : You can add some red food coloring to the marinade paste for the traditional red color of this chicken dish.

Method

Remove the skin and make 2-3 deep cuts in each chicken piece.
Roast the corriander seeds in a hot cast iron skillet. After cooling, grind to powder.
Mix all dry ingredients with the lemon juice or vinegar and make a paste.
Put this paste onto chicken pieces and leave them for at least 4-5 hours to marinate. Better if left in refrigerator over night.

Grill method

Rub each piece of chicken with a few drops of vegetable oil.
Grill the chicken using indirect heat over hot coals.

Oven method

Put the chicken pieces (with the paste still on it) onto a broiler tray and cover them with aluminum foil.
Put the tray into a medium oven (350 F) for 30 minutes.
Then remove tray and pour off any liquid. Baste chicken with 2 tablespoons of oil and return to the oven for another 15 minutes until outside of chicken is crispy.

Pakora Dipping Sauce - Yogurt

Pakora Dipping Sauce - Yogurt

Ingredients

1 cup yogurt, plain
1 tablespoon garlic, minced
1 tablespoon ginger, freshly grated

Method

In a mortar and pestle, mix the garlic and ginger together.
Transfer to a bowl and add yogurt and mix well.

Pakora Dipping Sauces

Pakora Dipping Sauces

Ingredients

1/4 pound tamarind pulp
1 teaspoon salt
1/4 teaspoon red chile powder
2 teaspoons sugar
1/2 cup water
Method
Soak Tamarind in hot water for about one hour. Drain the tamarind and grind it in a mortar and pestle.
If its already ground, then just mash it and mix other ingredients.

Spiced Potato cooling-'Pakistani Recipe'

Spiced Potato cooling-'Pakistani Recipe'

Ingredients

675g/1½ lb Potatoes
4 tbsp Vegetable Oil
Salt
¼ teasp Garam Masala
½ teasp Ground Cumin Seeds
½ teasp Ground Coriander
½ teasp Chilli Powder

Instructions

1. Place the unpeeled potatoes in a large saucepan, cover with water, bring to the boil and cook for 20 minutes or until very tender. Remove from the heat and allow to cool.

2. Peel the cold potatoes then cut into 2.5cm/ 1 inch cubes.

3. Heat the ghee or oil in a large frying pan until hot, add the potato cubes and fry, until golden brown on all sides.

4. Sprinkle the potatoes with the remaining ingredients and stir to evenly coat. Remove with a slotted spoon. Serve hot or cold.

Rice in Stone Pot assorted mixtures-Dolsot Bibim bap

Rice in Stone Pot with assorted mixtures(Dolsot Bibim bap)-Korean Recipe

Basic Ingredients (for one person)
zucchini slices 30g, wild aster 30g, roots of a Chinese bellflower 30g, bean sprouts 30g, English spinach 30g, bracken 30g, greenpea jelly 1 block, minced raw beef 30g, egg yolk 1, gingko nut 2, walnut 1, chestnut 1, seaweed 1/4 a piece, 1 lettuce leaf, oil, soy sauce, ground green onion, garlic, sesame salt, pepper, sesame oil, sugar, chili paste

Recipe

Boil the dried zucchini slices and then wash them. Then add some ground green onions, garlic, salt, sesame salt and panbroil them. Finally add some sesame oil and mix.
Sort the wild aster. Season with green onion, garlic, sesame salt and some soy sauce. Panbroil in enough oil. Add sesame oil later.
Trim the English spinach. Boiling slightly and saute. Season with ground green onion, sesame salt, salt, soy sauce and some sesame oil.
Rip the roots of broad bellflower into thin strips. After boiling, panbroil with ground green onion, sesame salt, salt and some sesame oil.
Sort the bracken and cut into reasonable size. Panbroil with ground green onion, garlic, soy sauce, sesame salt, pepper and sesame oil. Add a little bit of water and cook until tender.
Cut the green pea jelly block into thin slices. Season with salt and sesame oil.
Choose tender steak meat. Slice thin strips. Season with soy sauce, sugar and sesame oil.
Slightly toast the seaweed and cut into thin strips. Peel the chestnut and cut into same thin strips.
Put rice into the stone pot. Arrange the prepared ingredients on top nicely. Together with some chili paste and some beef stock, and heat it until very hot. Then mix together and enjoy.

Kimchi Stew Kimchi tchigae-Korean-Recipe

Basic Ingredients
1/4 head of kimchi, 100g pork, 1/2 onion, 1/2 a root of green onion, 2tablespoons of chili powder, 1 tablespoon of ground garlic, salt, pepper powder, chili

Recipe

Cut kimchi into small pieces.
Prepare pork belly. Cut them into dice.
Slice onion thickly. Minced garlic and cut the green onion diagonally.
Put kimchi, pork and chili powder into a pot and add a little bit of water. Mix well so the there is no chili powder lumps.
(If you want to make the stew not so spicy, add kimchi juice instead of the chili powder and boil.)
Add water again to 4 and boil. Add onion later.
If the kimchi is cooked, add minced garlic, green onion and chilli, and boil again.
Season.

Brown Sugar Cookies

2 cups brown sugar
1 cup butter
3 eggs, beaten
1 tsp. baking soda
2 Tbsps. hot water
4 cups flour
1 heaping tsp. baking powder
1 tsp. salt
1 tsp. vanilla
Cream sugar and butter, add eggs. Mix soda and hot water, add to mixture, mix well. Mix flour, baking powder and salt and add to mixture one cup at a time. Add vanilla. Chill batter thoroughly. This is a very soft dough, but it can be handled nicely if chilled. Roll and cut. Bake lightly at 350 degrees, do not overbake. Makes a soft cookie.

Chocolate Chip Cookies

1 cup shortening
2 cups brown sugar
2 eggs
1 cup sour milk
1 teaspoon nutmeg
1 teaspoon vanilla
1/2 teaspoon salt
1 teaspoon soda
1 teaspoon baking powder
4 cups flour
1 cup chocolate chips, raisins or nuts
Mix in order given. Bake 15 minutes at 375°. Enjoy!

Tea Cookies

Tea Cookies
1 cup butter, softened
1 cup sugar
1 cup powdered sugar
2 eggs, beaten
1 teaspoon salt
1 cup vegetable oil
2 teaspoon vanilla
4 cups plus 4 tablespoons all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
Cream butter and sugars. Add eggs and salt. Beat well. Beat in oil and vanilla. Sift dry ingredients together and mix in. Makes a very soft dough. Drop by scant teaspoons onto ungreased cookie sheet. Oil bottom of a glass — dip into a dish of sugar — flatten cookies on pan. (One oiling will do — the oil in the cookies will take care of it). Dip in sugar before every cookie.

Bake for 8 minutes at 350°. Makes 7 dozen. Store tightly covered.

Banny’s Southern Cream Cookies

Banny’s Southern Cream Cookies
1 cup shortening
2 cups sugar
3 eggs — beaten
1 teaspoon vanilla
1 cup sour cream
5 cups flour
1 teaspoon salt
3 teaspoons baking powder
1/2 teaspoon baking soda
1 1/2 cups black walnuts — chopped
3 tablespoons sugar
1 teaspoon cinnamon

Cream together the shortening and sugar. Add the eggs, vanilla and sour cream; mix well. Stir in the flour, salt, baking powder and baking soda to make a stiff dough. Add chopped nuts.
Drop by teaspoonsful onto greased cookie sheet. Mix 3 tablespoons sugar and 1 teaspoon cinnamon in a saucer. Grease the bottom of a jelly glass. Dip into the cinnamon/sugar and gently press the cookies to flatten the balls of dough.
Bake at 350°F for 10 to 15 minutes or until centers are done. These cookies travel and freeze well.

Owl Cookies-'Cookies Recipes'

Owl Cookies

Yields:2-3 Dozen Cookies
Ingredients:
3 1/2 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 pound butter
2 cups brown sugar
2 eggs
1 1/2 teaspoon vanilla

Steps:In medium bowl mix the first three ingrediants. In large bowl cream together all other ingrediants. Blend flour mixture into butter/sugar mixture. Divide dough into two equal parts. To one part, add enough unsweetened cocoa to make dough dark brown. Divide white dough into two equal parts and roll each intoa log. Divide brown dough into two equal parts and roll out. Place white dough logs on rolled out brown dough and wrap brown dough around white log. Cover wrapped logs and chill overnight.

Preheat oven to 400 degrees. Remove one cookie log from refrigerator and slice into two halves. Put one half back in refrigerator. Slice other half into 6-8 equal slices. Place each slice onto lightly greased cookie sheet and pinch two ears at top of each slice. Repeat with rest of logs.

Use Chocolate chps or raisins for eyes and halved pecans for noses. Bake for 10 minutes until dough is slightly browned. Move from baking sheets to racks to cool.

BLACK AND BLUE BERRY COBBLER RECIPE

BLACK AND BLUE BERRY COBBLER RECIPE

2 c Sugar
2 c Water
1 teaspoon Vanilla
1/2 teaspoon Lemon juice
1/4 c Butter
1 1/2 c Flour
1 1/2 teaspoon Baking powder
1/2 teaspoon Salt
3 c Black berries and blueberries, mixed
1/3 c MilkStir sugar and water over medium heat until sugar dissolves; add vanilla and lemon juice and set aside. Add milk to dry ingredients; stir. Turn out on floured board; roll into 9×12″ rectangle. Spread with berries; roll up from long side and slice into 12 pieces. Melt 1/2 cup butter in a 9 x 13-inch pan. Place rolls in pan. Pour sugar syrup over rolls and bake one hour at 350 degrees. NOTE: may use apples or peaches but reduce sugar by 1/2 cup.

Fresh Plum Cobbler

Fresh Plum Cobbler

1 cup sugar
1/4 teaspoon salt
1/2 cup butter, cold and cut up
1 1/4 cups flour
1/2 teaspoon cinnamon
1/4 teaspoon baking powder
1 egg, lightly beaten
1 teaspoon almond extract
1 1/2 lbs ripe fresh plums, halved and seeded
1/2 cup whipping cream
1/4 cup sugar
1 egg, lightly beaten
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
2 tablespoons sugar
1/4 teaspoon cinnamon
vanilla ice cream4-8 servings Change size or US/metric
Change to: servings US Metric

1 hour 25 minutes 30 mins prep
1. In medium bowl, combine sugar and salt.
2. Cut in butter til mixture is crumbly.
3. Add flour, cinnamon and baking powder and mix til coarse crumbs.
4. Remove and reserve 1 cup of this mixture.
5. Combine 1 beaten egg and almond extract.
6. Stir into remaining flour mixture to form a soft dough.
7. Pat dough evenly into a 9″ square baking dish.
8. (*Dough may be sticky, flour hands if needed.).
9. Bake at 350º for 10 minutes.
10. Arrange plums over baked mixture.
11. Combine whipping cream, 1/4 cup sugar 1 beaten egg, vanilla and 1/2 teaspoons almond extract, beat well.
12. Pour cream mixture over plums.
13. Sprinkle with reserved crumb mixture.
14. Mix sugar and cinnamon, sprinkle over crumb mixture.
15. Bake at 350º for 45 minutes or until browned and bubbly.
16. Serve warm with ice cream!
17. 8 servings, 4 at our house!

SIMPLE STRAWBERRY COBBLER RECIPE

SIMPLE STRAWBERRY COBBLER RECIPE
4 c Sliced fresh Strawberries
1 c All purpose Flour
1/2 teaspoon Baking Powder
1 c Sugar
1 Egg, beaten
1/4 c Butter or margarine
Whipped topping, or vanilla ice creamSpread strawberries over bottom of greased 8 or 9″ square baking pan. Stir together flour, baking powder, and sugar in a bowl. Add egg, mix with fork until crumbly. Spread over berries. Dot with small pieces of butter or margarine. Bake at 375 deg F for 45-50 minutes. Serve warm with whipped cream, topping, or ice cream. NOTE: 4 cups frozen unsweetened berry slices may be used instead of fresh.

PUMPKIN COBBLER RECIPE

PUMPKIN COBBLER RECIPE
1 yellow cake mix
1/2 c. melted margarine
3 eggs
1 lg. can pumpkin pie mix (not pumpkin mix)
2/3 c. milk
1/2 c. soft margarine
1/4 c. sugar
1 tsp. cinnamon
3/4 c. nutsRemove 1 cup of dry cake mix and set aside for topping. Mix the rest of the cake mix, 1/2 cup melted margarine and 1 egg. Spread into greased 9×13 inch pan. Mix together pumpkin pie mix, 2 eggs and milk. Pour over crust. Mix together 1 cup of dry cake mix, 1/2 cup soft margarine, sugar, cinnamon and nuts. Sprinkle on top of filling. Bake at 375 degrees for 50 minutes. Serve with whipped.

EASY FRUIT COCKTAIL COBBLER-'Cobblers Recipe'

EASY FRUIT COCKTAIL COBBLER
1 cup sugar
1 cup self-rising flour
1 cup milk
1 can fruit cocktail
2 tsp. vanilla flavoring
1 tsp. cinnamon (or to taste)Mix flour, sugar, milk, vanilla and cinnamon with a whisk util well blended. Drain fruit cocktail and pour into a 9×9 inch baking dish or round casserole.
Pour flour mixture over top and spread evenly with spoon.

Bake at 350F for approximately 30 minutes or until golden brown.

Miso soup -Japanese Recipe

Ingredients: (for 4 servings)

7 g dried kelp (Hoshi wakame), 1/2 block tofu, 4 cups dashi (niboshi dashi), 80-90 g miso.

How to make:

Soak kelp (wakame) in warm water, remove hard stems and rinse with water, strain with net and cut into bite size pieces.
Heat dashi without bringing it to a boil.
Smash miso through a net ladel (misokoshi) into dashi, when it is about to boil remove foam rising on the top.
Add wakame.
Place tofu on palm, cut lengthwise and then into 1/8 th pieces. Slide into soup.
when tofu floats to the top turn off heat.Soak kelp in warm water.
Smash miso through a net ladel (misokoshi) into dashi.

Slide tofu into soup.

when tofu floats to the top turn off heat.

Kansai style Okonomiyaki -Japanese Recipe

Ingredients: (for 1 serving)

50-60 g flour, 1 egg, 1 cup dashi, 1-2 Tablespoons grated yamaimo (mountain potato), 70 g cabbage.
As desired: mirin, salt, 20-30 g thinly sliced pork, 1/2 squid, 10-20 small shrimp, cleaned and shelled, 2-3 whole oyster, oil.

Preparation:

Batter:

In a bowl mix egg add yamaimo.
(Powdered yamaimo can be used)
Add salt, a little mirin, then flour. Mirin removes the powdery taste.
note: Okonomiyaki mix can also be used. Just add egg and water.

Filling; Add any combination of ingredients to cabbage.

Dice cabbage to 1-1.5 mm pieces
Cut pork into 3 cm. pieces. Remove skin of squid. Cut into small pieces.
Wash shrimp and drain.

How to make:

Add cabbage and filling to batter.
Pre-heat hot plate or fry pan. Cover surface completely with oil.
Pour batter into a circle about 20 cm in diameter.
Cook for about 5 minutes or until golden brown. Turn over with a spatula .
Cook for about 5 min until completely cooked.
Be careful not to overcook or burn. Do not press down on it.
Before eating one or a combination of the following sauces:
Mayonaisse, tonkatsu or okonomiyaki sauce, Japanese mustard (wagarashi). Catsup or any strong flavored sauce will do.


Dice cabbage to 1-1.5 mm pieces, cut pork into 3 cm. pieces. Remove skin of squid. Cut into small pieces.	Add cabbage and filling to batter	Pour batter into a circle about 20 cm in diamete	Cook for about 5 minutes or until golden brown. Turn over with a spatula .

Tonkotsu Ramen ( A Japanese Daily Recipe )

Ingredients: (for 4 servings)

1.5 liters tonkotsu soup (1 kg pork bone, 2 liters water, 5-6 cloves of garlic, 1 onion), 4 packs chinese noodles, yakibuta (600 g pork rib, 1 cup soy sauce, 1/3 cup mirin, worstershire sauce, ginger), 200 g bean sprouts, 1 green onion.

Preparation:

Tonkotsu soup

Cut tonkotsu into large pieces.
In a deep large pot, bring water to a boil. Add tonkotsu. To prevent meat from overpowering the flavor, make sure water is boiling before putting in meat.
Add whole: peeled onion and garlic cloves.
Remove Aku (foam) regularly, boil for 3 hours.
Filter through kitchen croth (or paper towel) placed on strainer.

Yakibuta (Nibuta)

Cut pork rib or any meat with fat into 4-5 cm pieces.
Put tonkotsu soup back into the pot and bring to a boil. Add meat and boil for 1 hour. Remove foam on top often.
When meat is tender, turn off heat and remove meat.
In a different pot, add together soy sauce, mirin, ginger slices and a few drops of worstershire sauce.
Add meat to this.
Turn meat over. Boil for 20 minutes. Allow flavor to seep in.
Cut meat into 7-8 mm thickness. Save remainer liquid for soup stock.

Toppings:

Wash bean sprouts and boil for1 minute. Do not over-cook. Drain.
Slice green onions thinly.

How to make:

Loosen Ramen noodles before adding to a large pot of boiling water. Cook 1-2 minutes to desired firmness.
In Chinese noodle bowls, put in 1-2 Tablespoons of soup stock.
Drain noodles. Place in bowls immediately.
Fill bowls 70-80% full with tonkotsu soup.
Garnish bean sprouts in the shape of a hill. Add green onions, then pieces of yakibuta
Add pepper to taste.

Hint: While cooking the meat make sure to add soup stock. Don’t let all the soup boil away.


In a deep large pot, bring water to a boil. Add tonkotsu.	Cut baraniku or any meat with fat into 4-5 cm pieces.	Wash bean sprouts and boil for1 minute. Slice green onions thinly.	In Chinese noodlle bowls, put in 1-2 Tablespoons of soup stock.

In a large pot of boiling water. Cook noodles 1-2 minutes to desired firmness.	Drain noodles. Place in bowls immediately.	Fill bowls 70-80% full with tonkotsu soup.	Garnish bean sprouts in the shape of a hill. Add green onions, then pieces of yakibuta

Spinach with sesame paste ( A Japanese Daily Recipe )

Ingriedents: (for 4 servings)

1 bunch of spinach, 4 Tablespoons sesame paste (neri-goma), 1/2 teaspoon sugar, 1 Tablespoons soy-sauce, a little sake.

How to make:

Wash spinach in a bowl of water and rinse. if the stem is thick cut an X through the bottom
In a lot of boilng water add a pinch of salt, boil spinach standing up, push down as roots soften, boil for 1 min.
Strain, wash with cold water soon.
Squeeze excess water by lightly wringing with the all stems together, cut into 3-cm length pieces.
Grind sesame seeds. (or use pre-ground)
Mix sugar and soy-sauce with ground sesame, add a little sake.
Mix together with spinach


Cut spinach into 3-cm length pieces	Grind sesame seeds	Mix sugar and soy-sauce with ground sesame. Mix together with spinach

Umezousui (poridge) ( A Japanese Daily Rwcipe )

Ingriedents: (for 2 servings)

1 cup of rice, 2 large umebosh, 2 oba (beefsteak leaves), 360 cc of dashi, a little salt, 2 small umeboshi.

How to make:

Only use cooled rice. Rinse slightly in strainer.
Remove pit of large umeboshi and mince.
Cut beefsteak leaves into thin strips.
Mix umebosh into dashi, bring to a boil.
Mix rice together and bring to a boil,add salt to taste.
Serve in bowls add beefsteak leaves in tenmori style, on top add small umeboshi.

Zoni (Kansai “sumashi” style) ( Japanese Dish )-'Japanese Recipe'

Ingredients: (for 4 servings)
4 pieces of cut mochi, 100 g chicken leg meat, 1/4 bunch komatsuna, 3-4 cm carrots, 3 cups of dashi (ichiban dashi), 1/2 teaspoon salt, 1 teaspoon usukuchi (light flavored) soy sauce, yuzu (citron).
How to make:
Mix and heat up dashi, salt and soy sauce.
Wash komatsuna, boil stems down, cut into 3 cm pieces.
Divide meat into 4 pieces.
Lightly peel carrots. In intervals cut 5 triangular pieces out of the carrot lengthwise. Slice into 7-8 mm flower-shaped pieces.
Grill mochi on broiler net until toasted and inside is puffy.
Gently pour dashi over mochi, meat, and komatsuna and carrots. Garnish with yuzu peel.

LAMINGTONS-'Australian Recipes'

LAMINGTONS

Lamingtons, the staple of all good fetes (school or church fairs)
are said to be named after Lord Lamington, Governor of Queensland from 1895 - 1901

The cake is easier to handle if it is a little stale; day old cake is ideal. Sponge or butter cake can be used. Lamingtons can be filled with jam and cream, if desired.

Ingredients:

6 eggs
2/3 cup castor sugar
1/3 cup cornflour
1/2 cup plain flour
1/3 cup self-raising flour
2 cups (180g) coconut, approximately
Icing:

4 cups (500g) icing sugar
1/2 cup cocoa
15g butter, melted
2/3 cup milk
Method:

Grease 23cm square slab pan. Beat eggs in medium bowl with electric mixer about 10minutes, or until thick and creamy. Gradually beat in sugar, dissolving between additions. Fold in triple-sifted flours. Spread mixture in prepared pan. Bake in moderate oven about 30 minutes. Turn onto wire rack to cool.
Cut cake into 16 squares, dip squares into icing, drain off excess icing, toss squares in coconut. Place lamingtons on wire rack to set.
Icing: Sift icing sugar and cocoa into heatproof bowl, stir in butter and milk. Stir over pan of simmering water until icing is of coating consistency.

Asparagus with Curry Hollandaise-'Australian Recipes'

Asparagus with Curry Hollandaise

2 bunches asparagus
1/4 cup water
15 grams butter
1 tablespoon plain flour
1 teaspoon curry powder
2 tablespoons lemon juice
1 teaspoon french mustard
300 ml carton thickened cream
30 grams butter, extra
Place asparagus in shallow dish with water, cover, microwave on HIGH for 5 minutes. Leave covered to keep hot while making the sauce.

Place 15 grams butter in bowl, microwave on HIGH for 30 seconds until melted. Stir in flour, curry powder, lemon juice and mustard, then cream. Microwave on HIGH 5 minutes. Beat well with a wire whisk until smooth. Gradually beat in the extra 30 grams of butter. Serve immediately with the asparagus. Re-heat asparagus for 1 minute on HIGH if it has cooled too much.

Colombian Avocado Vichyssoise

Colombian Avocado Vichyssoise

Ingredients

Colombian Avocado Vichyssoise (Sopa De Aguacate Y Papas)

3 leeks — white part only, sliced thinly
2 Medium potatoes — peeled and sliced
thinly
3 Cups vegetable or chicken stock
1 Cup heavy cream
salt and pepper to taste
2 avocados — mashed
Garnish:
chopped chives or chopped cilantro
Directions:

Heat stock in a medium saucepan and add leeks and potatoes. Bring to a boil, then reduce heat and simmer until tender, about 20 minutes. Puree in blender, then return to the saucepan and stir in the heavy cream. Puree avocado in blender. If serving hot, stir in the avocado just as you’re ready to serve, as heat embitters the avocado. If serving cold, allow the stock to cool, then stir
in avocado puree and refrigerate. Serve both with minced chives or cilantro.

Incredibly rich and delicate as a first couse–either hot or cold–ideally
before a fish course. Serve to 6 people.

MARIA LUISA CAKE

Ingredients

1 cup margarine 1 teaspoon baking powder
1 ½ cups sugar 1 spoonful vanilla essence
6 eggs 2 spoonful wine
1 ½ cups flour 4 spoonful milk

Preparation

Beat the margarine and the sugar until form a cream. Add the eggs one by one, beating very well. Add the rest of the ingredients and beat again. Spread the mixture in three greased and floured molds and bake in the preheated oven to 350° during 25 minutes. Join the cakes with fruit marmalade and sprinkle with sugar.

Moqueca de Palmito

Moqueca de Palmito
2 lbs. of hearts of palm, fresh or canned, cut in 2-inch slices
1 large onion, chopped
3 cloves garlic, minced
3 large tomatoes, diced
1 green pepper, diced
1 red pepper, diced
3 cups coconut milk
2 Tbsp of dendê (palm) oil
1 bunch cilantro
2 Tbsp of green onions, chopped
2 Tbsp of parsley, chopped
salt and pepper to taste
Sauté garlic, onion, tomatoes, peppers, green onions, parsley and cilantro in palm oil for about two minutes; add hearts of palm and coconut milk. Cook for about 15 minutes in low heat until hearts of palm are cooked

Feijoada, the National Dish of Brazil

Ingredients
4 1/4 lbs black beans
1 1/4 lbs dried beef
1 lb salt cured pork
1 lb bacon
1 lb smoked sausage
6 pieces dried sausage
1 piece smoked beef tongue
2 pigs ears
2 pigs tail (or equal amount of ox tail)
2 pigs trotters
1 large chopped onion
1 medium chopped onlion
1 tablespoon olive oil
6 cloves garlic
3 bay leaves
oranges
hot peppers
rice, manioc, couscous or fried, shredded kale

Place beans and salted meats in SEPARATE bowls. Cover each with water. Keep covered with water for 24 hours; but change water every 6 hours.

Put ALL ingredients into a very large cooking pan and cover with water. Add ½ orange, 3 bay leaves, 1 medium chopped onion and pepper.

Cook everything over a low heat and gradually withdraw the meats as they are cooked to prevent them from becoming too soft.

In a separate pan heat a tablespoon of soybean oil and fry the 6 cloves of garlic and the large chopped onion. Pour into the beans and mix well.

Temporarily remove a cup of the beans and crush with a wooden spoon to thicken the sauce.

Serve with white rice, manioc (in the US you may want to substitute couscous) or fried, shredded kale along with oranges and hot peppers.

Grandma Chiquinha’s Orange Cake-'Brazilian Recipe'

Grandma Chiquinha’s Orange Cake
Ingredients
4 eggs, separated
2 cups (500 mL) granulated sugar
2 cups (500 mL) all purpose flour
1 tbsp baking powder
2 cups (500 mL) orange juice (preferably fresh squeezed)
Method:
Preheat oven to 350° F (180° C). Grease and flour a 13 X 9-inch (3.5 L) metal cake pan.
In bowl and using an electric mixer, beat egg whites until stiff.
In a separate large bowl, beat egg yolks with sugar. In another bowl, sift together flour and baking powder; add to yolk mixture alternately with 1 cup (250 mL) orange juice, making three additions of dry and two of wet. Fold in egg whites. Pour into prepared cake pan.
Bake for 30 minutes or until toothpick inserted in centre comes out clean.
After removing cake from the oven, use a fork to pierce holes on top of the cake and pour remaining orange juice on top. Cool cake in pan on wire rack. Cut into squares to serve.

Quindão de Yayá-'Brazilian Recipe'

Quindão de Yayá
9 egg yolks
3 whole eggs
1 lb sugar
2 Tbsp butter, melted
1 medium size coconut, grated (you should get 2 1/2 cups) or 1 bag grated unsweetened coconut
1/2 cup raisins
1 Tbsp butter to coat mold
Heat 1/2 gallon of water on top of stove and preheat oven to 350° F. Using a whisk beat the whole eggs lightly. Add the yolks, beating until the mixture is homogeneous. Add the sugar, the coconut and mix everything very well. Add melted butter and mix. Coat a mold with butter and sprinkle with sugar. Shake to remove excess. Place the raisins around the bottom of the mold very carefully and pour in the mixture slowly.

Aubby Gobby Nana Muffins

IngredientsMakes 1 dozen.
4-5 Over-ripe mashed bananas2 tablespoons of sweetened condensed milk1/4 cup (50g) brown sugar2 teaspoons of baking powder2 cups (200 g) flour
Instructions
Combine all and put heaping spoonfuls into muffin tins.
Bake at 350 F (200 C) for 10-15 minutes, until muffins begin to brown on top.Serve warm with butter.

Fish Pie

Ingredients
Serves 4 - 62 tablespoons butter
1 small onion, chopped
1/2 teaspoon curry powder
2 tablespoons flour
2 cans smoked fish or approx. 3 cups of your own
3/4 cup (180 ml) milk
Black pepper
2 sheets pre-rolled flaky pastry
1 egg yolk
Instructions

Melt butter in a saucepan. Add onion and cook until clear.

Stir in curry powder. Cook for 30 seconds.

Stir in flour and cook until frothy. Gradually add milk, stirring constantly until mixture boils and thickens. Remove from heat.

Add fish and pepper to taste. Stir and set aside until cool.

Place one sheet of pastry in a pie tin. Spread fish mixture over pastry and then dampen edges of pastry with a little water. Carefully top with the second sheet of pastry and crimp the edges together in your favorite design.

Lightly beat egg yolk and brush top surface of pie.

Bake at 425 F (220 C) for approximately 20 minutes or until crust is golden.

New Zealand Scones

Ingredients
2 cups (200 g) flour
4 tablespoons of baking powder
1/4 teaspoon salt
1 cup (100 g) grated cheese
about 1/4 cup (50 ml) of milk
Instructions

1. Sift the dry ingredients together, add 3/4 cup cheese. Add milk and mix into soft dough.

2. Roll or patg dough into scones and place 1" (2,5 cm) apart on a baking sheet. Sprinkle the remaining cheese on top.

3. Bake at 350 F (220 C) and bake until golden.

Mutton Stew Recipe

Ingredients

Goat meat or lamb - 2 lbs
Whole black pepper - 10 nos
Potatoes(diced) - 2 nos
Red onions(Kunjulli) - 2 nos
Green chillies - 3 nos
Garlic pods - 4 nos
Cloves(Grambu) - 12 nos
Fennel seeds
(Perinjeerakam) - 1/2 tsp
Cinnamom(Karugapatta) - 1" stick
Cardamom(Elakka) - 4 nos
Veg oil - 4 tbsp
Curry leaves - As reqd
Lemon juice - As reqd
Vinegar - 1 tbsp
Coconut milk(thick) - 1 cup

Preparation Method

1)Soak the meat in lemon juice for half an hour.

2)Wash the meat and half cook in a pot with just enough water, a tbsp of
vinegar, 1/4 tsp of ground black pepper and curry leaves.

3)Heat oil in a pan and stir fry the onions, curry leaves, garlic and green
chillies(seeds removed) for 5 minutes until the ingredients look translucent.

4)Crush the rest of the spices and add them into the pan. Continue to stir fry.

5)Add the half cooked meat(but not the gravy).

6)Add potatoes and enough water to cook the potatoes..

7)Cook until the potatoes and the half cooked meat is done.

8)Add the meat gravy.

9)Adjust vinegar and salt to your taste.

10)Add one full cup of thick coconut milk. Do not allow the contents to boil
once the coconut milk has been added.

Mutton Liver Fry Recipe

Ingredients

Liver - 500 gm
(cut into small pieces)
Turmeric - 1 small piece
Dry chillies(Kollamulaku) - 10 nos
Coriander - 2 1/2 tbsp
Pepper - 1 tsp
Cumin seeds (jeerakam) - 1 pinch
Red onions(Kunjulli) - 1/2 cup
(sliced)
Garlic(sliced) - 3/4 tsp
Ginger(sliced0 - 1 tsp
Cinnamom(Karugapatta) - 2 sticks
Cloves(grambu) - 8 nos
Curry leaf - 1 stem
Vinegar - As reqd
Salt - As reqd
Coconut oil - 3 tbsp
Ghee - 1 tbsp

Preparation Method

1)Powder turmeric and then crush all the ingredients except garlic and mix with liver.

2)Add required water, garlic and curry leaves.

3)Add vinegar and salt and cook till dry.

4)Heat coconut oil and ghee and fry the small onions.

5)Add the cooked liver and fry till dry.

6)Crushed pepper can be added while tempering.

Mutton Pepper Fry Recipe

Ingredients

Mutton - 1/2 kg
Onion - 2 nos
(chopped)
Tomato - 2 nos
Cardamom(Elakka) - 2 nos
Cinnamon(Karugapatta) - 2 sticks
Cloves(Grambu) - 2 nos
Fennel seeds(Perinjeerakam) - 1/4 tsp
Ginger - A small piece
Garlic pods - 6 nos
Chilly powder - 2 tsp
Coriander powder - 2 tsp
Oil - 1/4 cup
Curry leaves - A few
Peppercorns(Kurumulaku) - 2 tsp
Fenugreek seeds(Uluva) - 1 tsp
Salt - As reqd
Coriander leaves for garnishing

Preparation Method

1)Grind together tomato, spices and the powders. Keep it aside.

2)Crush the peppercorns and keep it aside too.

3)Clean and cut mutton into medium pieces.

4)Marinate it with the ground masala for 1 hr.

5)Heat oil in a pan or a kadai.

6)Add fenugreek seeds and curry leaves.

7)Add onion and fry, till golden brown.

8)Add the marinated mutton.

9)Add enough hot water and salt.

10)Cook for 20 - 30 mins.

11)Add crushed pepper.

12)Garnish with coriander leaves.

Mutton Korma Recipe

Ingredients

Meat - ½ kg
Turnip - 250 gm
Tomato - 150 gm
Onions - 150 gm
Garlic pods - 1 no
Ginger - 50 gm
Green chilly - 3 nos
Coconut(grated) - ½ cup
Tamarind(Puli) pulp - 1 tsp
Mint leaves(Pudhina) - ½ bunch
Red chilly powder - 2 tsp
Turmeric powder - ½ tsp
Coriander powder - 3 tsp
Oil - 1 tbsp
Salt - As reqd
Preparation Method

1)In a pressure pan, add oil and sauté mint leaves.

2)Add the chopped onions, tomato, ginger, garlic, green chilly, turmeric power, red chilly powder, and coriander powder.

3)Add meat pieces and turnip with half the salt.

4)Add water and close the lid. Allow it to cook for 3 whistles.

5)Leave it for 10 minutes and release the pressure.

6)Mix the grated coconut and a teaspoon of tamarind pulp.

7)Add the remaining salt.

:- Serve hot with roti, rice or dosas.

Malabar Mutton Biriyani Recipe

Ingredients

Basmati rice - 1/2 kg
Mutton - 1/2 kg
(cleaned and cut into big pieces)
Onion - 1/4 kg
(finely sliced)
Tomato - 100 gm
(finely sliced)
Green chillies - 10 nos
Ginger - 10 gm
Garlic pods - 8 nos
Pepper powder - 1 tsp
Turmeric powder - 1 tsp
Cashewnuts - 10 gm
Cinnamon(Karugapatta) - 4 sticks
Cloves(Grambu) - 4 nos
Cardamom(Elakka) - 4 nos
Curd - 1 tbsp
Fennel(Perinjeerakam) - 1/2 tsp
Mint leaves(Pudhina) - 1/2 bunch
Coriander leaves - 1/2 bunch
Ghee - 1/4 cup
Oil - 1/4 cup
Salt - As reqd

Preparation Method

1)Grind together ginger, garlic and green chillies into a coarse paste.

2)Clean and soak rice for 30 mins. Keep aside.

3)Heat oil in a heavy bottom pan or a kadai.

4)Add 1/2 of the sliced onions and fry, till golden brown. Keep aside.

5)Heat up the remaining oil.

6)Season fennel.

7)Add rest of the sliced onions and cashews and fry, till it becomes soft.

8)Add tomatoes, ground paste, turmeric powder, pepper powder, curd, mint and coriander leaves and saute, till the oil starts to separate.

9)Add mutton and cook, till the mutton is 3/4th cooked.

10)Add salt.

11)Cook the rice along with all spices and salt, till it is 3/4th done.

12)Grease a vessel with little ghee.

13)Spread 1/2 of the mutton masala and place 1/2 of rice over it.

14)Pour 2 tbspn of ghee on top of it and sprinkle some roasted onion.

15)Spread the remaining masala and top it with rice followed by ghee and fried onion.

16)Close it with a air tight lid and put it in dum for 10 - 15 mins.

:- We can put it in oven after layering it in a pyrex or oven safe bowl. Pre heat the oven for 200 degree and keep it for 10 mins.
:- If using microwave, layer it in a microwave safe container and keep the power in defrost mode and set 10 mins.

Easy Mutton Biryani Recipe

Ingredients

Mutton - 1 kg
Basmati rice - 1 kg
Ginger(paste) - 3 tsp
Garlic(paste) - 3 tsp
Curd - 1/2 cup
Saffron powder - 1/2 tsp
Coriander leaves and mint leaves(finely chopped) - 1 1/2 cups
Green chillies - 6 nos
Oil - 3 tbsp
Garam masala powder - 3 tbsp
Bay leaves(Karuga/Vazhana ela) - 2 nos
Cardamom(Elakka) - 3 nos
Cloves(Grambu) - 4 nos
Cinnamon(Karugapatta) - 3 pieces
Onion - 4 - 5 nos
(thinly sliced)
Sai jeera - 1 tsp (optional)
Ghee - 1 tsp
Colour - 2 pinch
Salt - As reqd

Preparation Method

1)Wash the meat pieces very well.

2)Squeeze out all the water very well.

3)Mix together 1½ tsp of ginger and garlic paste each, 1/2 cup curd, salt, yellow powder, 1/2 cup of coriander and mint leaves and green chillies without removing the top stalk.

4)Mix thoroughly well the above mixture with the mutton.

5)Keep in the refrigerator over night or for at least 2 – 3 hrs.

6)Heat oil in a vessel.

7)Add sai jeera.

8)Add onion and saute, till they turn brown.

9)Add ½ spoon of ginger and garlic paste each and fry well.

10)Add garam masala powder and fry well.

11)Add ½ cup of mint and coriander leaves and fry well.

12)Add the marinated mutton and stir well.

13)Add salt.

14)Cover and cook on a low fire, till the mutton is cooked. Stir occasionally.

15)When the mutton is being cooked, heat up another big vessel.

16)Add water, bay leaves, cardamom, cinnamon sticks and cloves and allow it to boil.

17)Add rice, salt and another ½ cup of mint and coriander leaves.

18)Cook, till half done and strain the rice.

:- Remember not to overcook the rice.
:- Use a big vessel so that the rice does not stick with one other.
:- Cook, till half done as the rice will get cooked in steam later.

19)Once the mutton is cooked, there should not be more water in the mutton. If there is more water, then keep the flame high and open the lid and stir.

:- In short, there should be thick gravy with the mutton.

20)Add the cooked rice into the mutton gravy.

21)Add 2 tsp of ghee/oil on the rice (optional).

22)Mix together 2 spoons of water and red/yellow colour and pour this liquid in the center of the rice.

23)Cover and keep on low fire for 15 mins.

24)Open and check whether steam is coming out. If yes, cover it again.

25)Open it and before serving, mix half quantity very well so that each rice is coated with the mutton masala.

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