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United States − Flag Cake 2007-08-02 03:49:00 RECIPE INGREDIENTS1 − 9X13 inch white cake2 pints strawberries1 pint bluberriesBoiled IcingBoiled Icing:1 cup white sugar1/3 cup water1 tablespoon light corn syrup1/8 teaspoon salt2 egg whites1 teaspoon vanilla extract3 tablespoons confectioners' sugarRECIPE METHODCombine sugar, water, corn syrup, and salt in a saucepan; stir until well blended. Boil slowly without stirring until mixture will spin a long thread when a little is dropped from a spoon (hold the spoon high above saucepan), or reaches 238F − 242F.In a large bowl, beat egg whites with a mixer until they are stiff, but still moist. Pour hot syrup slowly over egg whites while beating. Continue until mixture is very fluffy, and will hold its shape. Add vanilla, and beat until blended. If icing does not seem stiff enough, beat in 2 or 3 tablespoons confectioners sugar 1 tablespoon at a time until stiff enough to hold its shape.De−stem the strawberries and cut in half. Spread boiled icing on cake. In the top left hand corn Read more:United
, States
, United States
Turkey − Eggplant Imsakaa 2007-08-02 03:47:00 RECIPE INGREDIENTS2 eggplants1 tablespoon salt1/2 cup vegetable oil1 pound lamb (or beef), cut into 1/2 inch cubes1/2 teaspoon salt1/4 teaspoon black ground pepper1/2 teaspoon Middle Eastern spice1 8−oz. can tomato sauce2 cups water2 medium ripe tomatoes, slicedRECIPE METHODSlice eggplants lengthwise into 1/2 inch thick slices.Sprinkle 1 tablespoon salt on the sliced eggplant, place eggplant in a colander, let drain for one hour then rinse and pat dry.In a skillet, heat oil. Fry eggplant in hot oil on each side until golden brown. Place fried slices on paper towels to absorb excess oil.Discard frying oil. In the same frying pan, cook lamb (or beef) on medium heat until all broth evaporates. Add salt, pepper and spice, stir for about 10 minutes.In a 9x13x2 inch, or similar size pan, place one half of the eggplant slices on the bottom. Place the meat mixture on top of the eggplants, then place the rest of the eggplant slices on top of the meat mixture.Pour the tomato sauce and water on Read more:Turkey
Tunisia − Salata Mechouia Nablia 2007-08-02 03:45:00 RECIPE INGREDIENTS1 pound large red peppers1 fresh red chili2−4 garlic cloves, unpeeled3 well flavored tomatoes1 teaspoon caraway seeds2−3 tablespoons olive oilsaltquarters of hard boiled eggs, chunks of canned tuna fish and black olives to serveRECIPE METHODPreheat the broiler and place the peppers, chili, garlic and tomatoes in a broiler pan and cook, turning occasionally until the skins are charred and blistered, and the garlic is soft. Leave to cool then peel the vegetables.Discard the cores and seeds from the peppers and chili, and the seeds from the tomatoes.Put all the vegetables into a blender or food processor. In a frying pan, gently heat the caraway seeds and oil until fragrant.Add to the blender or food processor with the salt and puree to a paste. Chill before serving. Serve in a bowl with quarters of hard boiled eggs, chunks of tuna fish and black olives. Read more:Tunisia
Syria − Koosa 2007-08-02 03:43:00 RECIPE INGREDIENTS6 small zucchini (or 3 large cut in half)1/2 pound ground lamb (or beef)1/4 cup uncooked rice2 pressed garlic cloves1 minced onion2 teaspoons salt, divided into two−one teaspoon portions1 8−oz. can tomato sauce3 cups water2 tablespoons lemon juiceRECIPE METHODWash zucchinis and cut green caps off.Core each zucchini with a coring knife, scooping out insides.Save the insides and set aside.Mix lamb (or beef), rice, garlic, onion and 1 teaspoon salt.Knead well. Stuff each zucchini with the meat mixture.If you have more meat mixture than zucchini , make meatballs out of the remaining stuffing. In the bottom of a 5−quart pot, place the insides of the carved zucchinis, then arrange the stuffed zucchini on top of them. Add remaining salt, tomato sauce, water and lemon juice. Bring to a boil on high heat.Reduce to medium heat and cook for 20 minutes, or until tender.Serve with rice or bread. Read more:Syria
Switzerland − Swiss Fondue 2007-08-02 03:42:00 RECIPE INGREDIENTS10 oz. grated Swiss
Cheese10 oz. Grated Gruyere Cheese15 oz. White Wine (dry)2 oz. Kirschwasser (cherry brandy)1 clove Garlic3 teaspoons Cornstarchpinch Nutmeg & Pepper2 lbs. French BreadRECIPE METHODCut bread into 1/2 − 3/4 inch cubes. Rub serving dish with garlic, and add bread cubes.Mix cornstarch and Kirschwasser together.Heat wine until it starts to boil. Then add the grated cheeses, stirring constantly until the cheese has melted. Do not boil.Add the cornstarch − Kirschwasser mixture to the melted cheese, stirring until it is a creamy consistency. Add nutmeg and pepper.Serve at once in a fondue pot. Read more:Switzerland
, Fondue
Russia − Pelmeni 2007-08-02 03:41:00 RECIPE INGREDIENTS2 cups flour1 cup milk or water1/2 teaspoon salt1 tablespoon vegetable oil3 eggs1/2 pound beef1/2 pound pork1 medium onionsalt and pepper, to tasteRECIPE METHODGrind beef and pork twice in meat chopper. Then add chopped onion, salt, and pepper. To make mincemeat more tender and juicy, add a bit of milk. Reserve.Mix flour with eggs and milk, salt and oil until a soft dough forms.Knead on floured surface until dough is elastic. Take some dough and make a "sausage" (1 inch in diameter). Divide into pieces (1 inch thick). Roll each piece so that they are 1/16 inch thick.Take a glass or a cup and make 2 inch rounds. Fill each round with 1 teaspoon of the mincemeat, fold into half−moons. Pinch edges together and connect the opposite sides. Pelmeni can be frozen to be cooked later (you can keep them in the freezer for a long time), or cooked immediately.To cook pelmeni, boil in a lot of water, as they can stick to each other. Salt the water rather heavily. Carefully drop p Read more:Russia
Russia − Blinis 2007-08-02 03:40:00 RECIPE INGREDIENTS2 cups milk, scalded and cooled2 packages quick rising yeast1/2 cup warm water (105F)1 teaspoon sugar1/2 cup buckwheat flour2 cups all−purpose flour3 eggs, separated1/2 teaspoon salt3 tablespoons sour cream3 tablespoons melted butter, cooled; plus more for cooking1 1/2 cups additional milkRECIPE METHODPut the yeast in water and add sugar. Let sit for 5 minutes, then stir to dissolve the yeast.In an electric mixer combine the scalded (cooled) milk, yeast mixture, both flours, the egg yolks only, salt, sour cream, and melted butter. Mix thoroughly. Beat the egg whites until they form soft peaks and gently fold into the batter. Allow to rise for 30 minutes, and then stir in additional milk.Heat an electric skillet to 400F, or a large frying pan on medium high. Brush the pan with a bit of butter and fry the pancakes using 3 tablespoons of batter for each. They should be about 3 to 4 inches in diameter. Cook until golden and turn. Serve with lumpfish caviar and/or sour c Read more:Russia
Puerto Rico − Sancocho 2007-08-02 03:39:00 RECIPE INGREDIENTS2 tablespoons olive oil5 garlic cloves, minced1−1/2 pounds top round beef, cubed into 1−1/2−inch pieces1/3 cup chopped yellow onions1/3 cup chopped green pepper1/3 cup chopped celery1 teaspoon minced fresh ginger root1 chili pepper; seeded and minced5 sprigs of cilantro, chopped1/4 teaspoon ground cumin1 teaspoon pulverized rock salt1/4 teaspoon ground white pepper1/3 cup burgundy wine4 medium tomatoes, cored and chopped4 quarts beef stock2 green bananas, peeled and slice into 1−inch pieces1 yellow plantain, peeled and sliced into 1/2−inch pieces1 medium sweet potato (1/2 pound), diced into 1−inch pieces1/2 pound butternut squash, peeled and cubed into 1−inch pieces3 medium new potatoes, scrubbed clean and quartered1 large chayote, peeled, cored, and diced into 1−inch pieces2 ears of white corn, cleaned and sliced into 6 parts eachRECIPE METHODIn a preheated kettle over low−to−medium heat, combine olive oil, garlic, beef cubes, and onions, stir unt Read more:Puerto
, Puerto Rico
Puerto Rico − Taino Pollo Picante 2007-08-02 03:37:00 RECIPE INGREDIENTS1 4−pound chicken8 garlic cloves, peeled1 teaspoon salt1 tablespoon chopped fresh oregano1 teaspoon black peppercorns4 small hot chili peppers1 teaspoon minced fresh gingerroot1/4 teaspoon saffron threads1/2 teaspoon ground cumin seeds1/2 cup olive oil2 teaspoons paprika3 chopped green onions2 medium tomatoes, chopped1/3 cup chicken stock1/2 cup burgundy1 tablespoon chopped fresh cilantroGarnish: lemon wedgesRECIPE METHODWash the chicken parts, pat dry and remove the skin. Place in a deep square pan and set aside. In the belly of a mortar, combine garlic, salt, oregano, and black peppercorns. Press down with the pestle until garlic is crushed and peppercorns are cracked, then add the chili peppers, minced ginger, and saffron threads. Slowlypound the mixture until achieving a paste and incorporate the oil slowly. At the same time, stir with a spoon to break down the paste.Spread the mixture evenly over the chicken parts, lifting the chicken pieces to ensure distribut Read more:Puerto
, Puerto Rico
, Picante
Portugal − Caldeirada De Peixe 2007-08-02 03:35:00 RECIPE INGREDIENTS1/2 pound fish or shellfish, any kind1/2 teaspoons salt4 tablespoons olive oil2 onions, chopped8 tomatoes, peeled & chopped1 green pepper, seeded & chopped4 large cloves garlic, crushed1 pinch nutmeg1/2 teaspoon ground allspice3 teaspoons piri−piri sauce (recipe follows)1 small glass dry white wine1/2 ounce cilantro, chopped4 slices of bread with the crusts cut offRECIPE METHODClean the fish and cut into fairly small pieces, removing as many bones as possible. Sprinkle the salt over the fish and leave while you make the following sauce. Heat 2−3 Tbsp of the oil in a saucepan and stir in the onions, tomatoes and pepper. Cook gently until they start to soften, then put in the garlic, nutmeg, allspice and piri−piri sauce. Add the wine and a little water. Cook for about 5 minutes, stirring frequently, then remove from the heat. Lightly oil the bottom of a shallow, ovenproof dish (preferably earthenware). Put in a layer of fish followed by a layer of sauce and sp Read more:Portugal
, Peixe
Poland − Pieczen Siekana 2007-08-02 03:34:00 RECIPE INGREDIENTS3 pounds ground beef1 pound ground pork1/4 pound kidney fat, chopped fine1 cup bread crumbs, day old1 onion, chopped fine2 egg yolks1/4 pound salt pork, chopped3 tablespoons butter1 tablespoon flour1/2 teaspoon savory1/2 cup heavy creamSalt and pepperRECIPE METHODFry onion in butter until transparent, not yellow. Combine the meat, kidney fat, salt pork, bread crumbs, onion, egg yolks, and seasonings and mix very thoroughly with your hand. Shape into a loaf, rub with butter and bake at 350F for one hour. Baste often. In the last 15 minutes, sprinkle flour on meat and add cream. Read more:Poland
Poland − Babka 2007-08-02 03:31:00 RECIPE INGREDIENTS1 1/4 cups butter or margarine, softened2 cups milk1 cake yeast1/2 cup warm water (110 degrees F)5 eggs4 egg yolks1 cup white sugar1 teaspoon salt1 teaspoon vanilla extract1 tablespoon orange flavored liqueur, optionalgrated zest of 2 orangesgrated zest of 1 lemon9 − 10 cups all−purpose flour1 1/2 cups currants1 1/2 cups raisins1 1/2 cups golden raisins1 cup chopped slivered almonds1/2 cup packed brown sugar1 teaspoon ground cinnamon1 cup all−purpose flourRECIPE METHODPlace yeast in a small bowl, and pour warm water over it. Stir with a spoon to break up the yeast. Set aside for 2 to 3 minutes.In a small saucepan, scald milk. Add 1 cup butter or margarine, and stir until melted. Remove from heat, and let cool until lukewarm.In a mixing bowl, beat 4 eggs and egg yolks with an electric mixer with a paddle attachment. Add sugar and salt, and continue to beat until mixture is thick and pale. Add vanilla, orange−flavored liqueur, zests, and yeast mixture. Combine. Read more:Poland
Philippines − Pancit Canton 2007-08-02 03:30:00 RECIPE INGREDIENTS1/2 pound pork, cubed1 chicken breast, cubed3 cups chicken broth1 tablesoon cooking oil2 tablespoons minced garlic1/2 cup chopped onion1 tablespoon salt1/2 pound small shrimps, peeled and deveined1 tablespoon black pepper2 cups cauliflower (divided into florets)2 cups snow peas2 cups cabbage, sliced into 1 inch strips1 cup diced carrots1 cup sliced celery2 tablespoon soy sauce1 tablespoon sesame oil12 ounces Cantonese noodles (egg noodles)RECIPE METHODIn a frying pan, heat oil and saute garlic until brown. Add onion and cook until transparent. Season with salt. Stir in pork, chicken, shrimps and pepper. Simmer for 20 minutes. Add broth and vegetables.Season with soy sauce and sesame oil. Add noodles and cook until noodles are flexible and not crunchy. Season with salt and pepper to taste. Top with scallions if desired. Read more:Philippines
Peru − Papas a la Huancaina 2007-08-02 03:28:00 RECIPE INGREDIENTS10 medium potatoes (new potatoes are best)1 pound feta cheese2 small hot peppers1 cup evaporated milk1/2 cup vegetable oil2 cloves garlic8 saltine crackers1 tsp. prepared mustardsalt and pepperlettuce3 hard cooked eggsblack olivesRECIPE METHODCook and peel potatoes and allow to cool.In a blender, blend the cheese, peppers, milk, oil, garlic, crackers, mustard, salt and pepper. The sauce should be fairly thick; add crackers if not thick enough, add milk if too thick.Lay a bed of lettuce in a serving dish and place the potatoes on top. Cover with the sauce. Cut the hard boiled eggs in half and place on top of the potatoes. Add black olives if desired.
Norway − Norwegian Meatballs 2007-08-02 03:24:00 RECIPE INGREDIENTS1/4 cup milk1/2 cup cornstarch1 pound ground chuck1 medium onion, finely chopped3/4 teaspoon salt1/2 teaspoon ground nutmeg1/4 teaspoon pepper1 egg2 tablespoons vegetable oil2 (13 1/2 oz.) cans beef broth4 cups hot mashed potatoes2/3 cup sour creamFresh dill sprigsRECIPE METHODIn large bowl, mix milk and 1/4 cup of the cornstarch until well blended. Add meat, onion, salt, nutmeg, pepper, and egg. Mix until well blended. Cover. Refrigerate at least 20 minutes for easier shaping.Shape chilled meat mixture into 1−inch balls. In 12−inch skillet, over medium heat, heat oil until hot. Cook meatballs, half at a time, until browned on all sides, about 8 to 10 minutes. Remove with a slotted spoon. Drain on paper towels.Pour off all but 1/4 cup drippings, adding oil if necessary, to make 1/4 cup. In a medium bowl, mix beef broth and remaining 1/4 cup cornstarch until well−blended. Pour into skillet. Over medium heat, cook while stirring constantly, until sauce boils and t Read more:Norway
, Norwegian
, Meatballs
Nicaragua − Gallo Pinto 2007-08-02 03:22:00 RECIPE INGREDIENTS1 cup gallo pinto beans1 bay leaf1 small onion, peeled1 whole clove2 cloves garlic, peeledsalt1 1/2 cups long−grain white rice4 tbsp olive oil1 onion, finely choppedFreshly ground black pepperRECIPE METHODSoak the beans in a pot in cold water covered by at least three inches of water at least four hours. Drain the beans and place in a large pot with two quarts of water. Pin the bay leaf to the onion with the clove, and add to the beans. Add the garlic. Gradually bring the beans to a boil, skimming off any foam. Reduce the heat and gently simmer the beans, uncovered, until tender, about 1 1/2 hours, adding salt, to taste, during the last ten minutes. Drain the beans and refresh under cold water. Discard the onion.Bring 2 1/2 cups of water and 1 teaspoon salt to boil in a large heavy saucepan. Add the rice and return to a boil. Reduce the heat and gently simmer the rice until tender, about 18 minutes. Let the rice sit, covered, five minutes, and fluff with a fork.Heat Read more:Nicaragua
, Pinto
Newfoundland − Salt Cod Chowder 2007-08-02 03:20:00 RECIPE INGREDIENTS1 lb. salt cod fish1/4 cup finely diced fat salt pork1 medium thinly sliced onion3 cups diced raw potatoes1 cup diced raw carrot3 cups boiling water1 tsp. salt1/2 tsp. pepper1 cup canned corn niblets3 cups heated milkRECIPE METHODFreshen salt cod by soaking it overnight in cold water to cover.Drain, and place in a stewing pot, and cover with fresh water.Bring to simmer with low heat, Drain, if the fish is still too salty, add fresh cold water, and bring to simmer again, and drain.Fry salt pork in stewing pot until crisp. Remove fried pork scraps and reserve for garnish. Cook onion in pork fat until tender. Add potatoes, carrots, water, salt, and pepper and cook covered about ten minutes, or until vegetables are tender. Add corn and heated milk and freshened salt cod. Bring chowder to a simmering temperature,but do not boil. Garnish with the pork scraps.Serve hot, with freshly baked home made bread or rolls and butter. Read more:Newfoundland
, Chowder
Netherlands − Oliebollen 2007-08-02 03:19:00 RECIPE INGREDIENTS1 envelope dry yeast3 tablespoon sugar1/2 cup warm water(Put yeast and sugar in warm water and soak 10 minutes)2 well−beaten eggs1/2 cups warm water1/2 teaspoon vanilla1 teaspoon salt4 cups flour2 cups seedless raisins3 apples, peeled and dicedpowdered sugar to dustRECIPE METHODMix together yeast mixture, eggs, water, vanilla and salt. Add to flour slowly while mixing. Add fruit, combine and let rise 1 1/2 hours.Drop small portions in hot frying oil; cook until browned,drain, and dust with powdered sugar. Read more:Netherlands
Mexico − Sopaipillas 2007-08-02 03:18:00 RECIPE INGREDIENTS4 Cup Flour2 Teaspoon Sugar1/4 Cup Shortening or lard1 Tablespoon Baking powder1−1/2 Teaspoon Salt1 1/4 Cup Water or more if neededRECIPE METHODSift dry ingredients together. Cut in shortening until crumbly.Add water and mix until holds together. Knead 10−15 times until dough forms a smooth ball. Cover and let set for 20 minutes.Divide dough into two parts. Roll dough to 1/8" thickness on lightly floured board. Cut into 3" squares or triangles. Do not allow to dry; cover those waiting to be fried. When ready to fry, turn upside down so that surface on bottom while resting is on top when frying. Fry in 3" hot oil until golden brown, turning once.Add only a few at a time to maintain proper temperature.Drain on paper towels. Read more:Mexico
Mexico − Flan 2007-08-02 03:17:00 RECIPE INGREDIENTS1/2 Cup Sugar1 Cup Milk3 Large Egg yolks1 Teaspoon Vanilla extract14 Ounce Sweetened condensed milk3 Large Eggs1/2 Teaspoon Almond extractRECIPE METHODIn a small saucepan melt sugar over moderate heat, stirring frequently, until sugar is a dark, caramel−colored liquid. Remove from heat and pour into a 4 cup metal ring mold or 8 individual molds. Quickly turn mold to coat bottom and sides with the caramel.Let cool so caramel hardens.Heat oven to 325F. Put the condensed milk, milk, eggs, egg yolks and flavorings into an electric blender. Cover and blend to mix well.Pour mixture into mold; put mold in a larger pan filled with water to depth of 1/2". Bake for 1 hour. Remove from oven and remove mold from water. Cool and then refrigerate up to 2 days.Cover mold with an inverted serving platter. Hold mold and platter together and turn them over. Lift off mold. Caramel will fall as a liquid sauce over the custard. Read more:Mexico
Mexico − Carne Asada 2007-08-02 03:16:00 RECIPE INGREDIENTS2 pounds flank steak12 flour tortillas1/2 cup tequila1/4 cup lime juice1/4 cup lemon juice1/4 cup orange juice4 cloves garlic crushed1 medium onion chopped1 teaspoon black pepper1 cup salsa1 cup guacamole1 teaspoon tobascoRECIPE METHODMix juices, garlic, onion, tequila, tobasco and pepper in a bowl. Add meat and marinate both sides. Cover and refrigerate, turning meat over occasionally. Let sit for 4 hours or more.Preheat grill. Place a few drops of water on each tortilla, stack and wrap in aluminum foil. Place on grill. Remove meat from marinade, reserving marinade. Place on grill. Turn steak and tortillas once during cooking. Brush steak with remaining marinade.Cook to your liking (12 to 15 minutes for medium−rare). Cut into thin slices. Place a few slices of steak on each tortilla with salsa and guacamole and serve. Read more:Mexico
Libya − Halawah Bil−Fawaaki 2007-08-02 03:15:00 RECIPE INGREDIENTS2 large plums, diced1 large apple, peeled, cored, and diced2 medium peaches, diced1 cup diced cantaloupe1/4 cup raisins2 tablespoons lemon juice1/2 cup honey, melted3 tablespoons butter, melted1 teaspoon cinnamon1/2 cup couscous2 tablespoons crushed pistachiosRECIPE METHODCombine, plums, apple, peaches, cantaloupe, raisins, lemon juice, and honey in a saucepan; then cover and cook over low heat for 10 minutes. Add butter, cinnamon and couscous. Cook over low heat, stirring often, until couscous is done.Transfer to a serving bowl and allow to cool for 1 hour. Sprinkle with pistachios just before serving. Read more:Libya
Korea − Kim Chee 2007-08-02 03:14:00 RECIPE INGREDIENTS2 pounds napa or celery cabbage1/2 cup coarse salt4 cups water1 1/2 tablespoons crushed red pepper flakes1 clove garlic, finely minced1 teaspoon fresh ginger, minced1 tablespoon granulated sugar2 green onions, finely choppedRECIPE METHODRinse the cabbage in cold water and drain. Cut the cabbage into 1−1/2−inch squares. Sprinkle with salt, add the water, and let stand overnight.Rinse the cabbage in cold water and drain. Using a wooden spoon, blend the remaining ingredients and stir this well into the cabbage pieces. Pack into a quart jar or other container and cover.Place the jar in a plastic bag to prevent the odors from spreading to other foods. Refrigerate and let stand four to five days to cure. Read more:Korea
Japan − Yakitori 2007-08-02 03:13:00 RECIPE INGREDIENTSThe sauce:1 tablespoon granulated sugar1/4 cup mirin (sweetened cooking sake)1/2 cup sake1/2 cup soy sauceMix ingredients over high heat and bring to a boil. Reduce heat tomedium−low and simmer until reduced to one cup. (About 10 to 15 min.)Set aside.12 ounces of boned, skinless chicken8 ounces of chicken liverscold water4 medium dried chinese black mushrooms, soaked in hot wateruntil soft2 medium green bell peppers1 medium leek16 to 20 skewers1 lemon, cut into wedgesRECIPE METHODSoak the bambo skewers in cold water while you cut up the ingredients. Cut the chicken into squares and the liver into squares and place the livers into the cold water and cover. Let stand 5 min. then drain and pat dry.Remove the mushroom stems from the water and cut each cap into halves.Then cut each green pepper into 1−inch squares. Cut the leeks into 1− inch lengths.Thread the pieces of food on the skewers in alternating order, then place on a hot grill and baste with the sauce. Cook Read more:Japan
Italy − Asparagus Pasta col Pesto 2007-08-02 03:11:00 RECIPE INGREDIENTS3 cloves garlic, minced1/4 to 1/2 cup olive oil (do not substitute)1 cup chopped or sliced asparagus, use only the tender halfor tips (asparagus can be substituted with broccoli,string beans, or zucchini)2 tablespoons minced onion1/4 to 1/2 cup fresh basil, finely chopped8 ounces pasta noodles of your choicegrated Parmesan cheeseRECIPE METHODQuick Pesto
Sauce: Saute garlic, onion, and basil in olive oil until the garlic and onion turns light brown. Do not over cook. Set aside and keep warm.Prepare the pasta of your choice according to package directions except for the following:Add 1 to 2 cups additional water. Just before water begins to boil, add the asparagus or the vegetables of your choice. When the water begins to boil add the pasta and cook according to directions Drain the pasta and vegetable mixture and pour the pesto sauce over the top, tossing lightly to coat. Top with parmesan cheese and servewith French bread and additional parmesan cheese. Read more:Italy
, Pasta
Chicken Hazaarvi 2008-03-11 01:11:01 Serves 2Preperation Time 30 MinutesContentsChicken
Ingredients8 pieces of chicken breasts (boneless)2 tblspns of ginger paste2 tblspns of garlic paste1 tspn of white pepper powderSalt as per taste½ cup of cheese grated4 green chillies¼ tspn of mace powder¼ tspn of nutmeg powder2 tblspns of chopped coriander leaves1 egg¾ cup of fresh creamButter for bastingRecipeCut chicken breasts into two-inch cubes. Apply ginger paste, garlic paste,white pepper powder and salt to the chicken cubes and keep aside.Mash the cheese to make it into a smooth paste. Add Finely chopped greenchillies, mace powder, nutmeg powder, coriander leaves and salt.Add egg and mix well. Add chicken to the cheese mixture. Then add freshcream and mix delicately. Keep in the refrigerator for about two to threehours.Put chic
McDonald's Breakfast Bagel Sandwiches 2008-03-06 01:08:01 Spanish Omelet Bagel
Sauce2 tablespoons mayonnaise1 teaspoon creamy dill mustard2 teaspoons minced green pepper2 teaspoons minced white onion4 eggs1 teaspoon buttersalt ground black pepper8 ounces breakfast sausage4 plain bagels4 slices Kraft Singles American cheese4 slices Kraft Singles Monterey Jack cheese1. First prepare the sauce by combining the mayonnaisewith the dill mustard in a small bowl. Set this asideuntil you are ready to use it.2. To prepare the eggs it's best to make one at a timein a small 6-inch skillet. If you have more than one ofthese small pans, you can save a little time.3. First preheat pan over low heat. Add 1/4 teaspoon of butter.Add 1/2 teaspoon of minced green pepper along with 1/2 teaspoonminced white onion to the pan and saut้ for a couple minutes,or until sof Read more:McDonald
, Breakfast
, Sandwiches
Thai Herb: Kraprao, Lemon, Lemon Grass, Pepper, Pumpkin and Shallot in Thai Food 2008-01-27 22:54:06 KrapaoKra prao or sacred basil is used in Kaeng Pha, Kaeng Kae and some spicy fried meat dishes to reduce the savory of the fish meat. Fresh leaves are sprinkled on food before removing from heat.Benefit - Carminative - Reduce sugar in blood - Release tension - StomachicKra Prao Use in Thai Food- Khao Phad Kra Prao_______________________________________________________________Lemon
Lemon juice is used to make sour taste in Tom Yam, Som Tum, Phla, spicy salads and many chilli pastes and as well lemon juice for drink.Benefit - Expectorant - Carminative - AntiscorbuticLemon Use in Thai Food- Tom Yum Kung- Tom Kha Kai- Som Tum_____________________________________________________________________Lemon GrassLemon grass is spicy and bitter and used for seasoning the Thai food and as the main ingred Read more:Pepper
, Pumpkin
Murgh Ke Shami 2008-03-16 01:13:01 Serves 5Preperation Time 45 MinutesContentsChickenIngredients600 gms of boneless chicken½ cup of split bengal gram (chana dal)2 one inch pieces of ginger10-12 cloves of garlic2 medium sized of onions2 tblspns of coriander leaves2 tblspns of mint leaves2 tspns of lemon juice3 tblspns of oil to shallow fry½ tspn of cumin seeds1 tspn of coriander seeds5-6 peppercorns3-4 large cardamoms1 tspn of red chilli powder1 tspn of garam masala powder½ tspn of mace and cardamom powderSalt to tasteRecipeWash the boneless chicken and drain out excess moisture. Soak chana dalfor at least three hours. Peel and chop ginger and garlic finely.Chop the onions, coriander leaves, mint leaves and mix them with lemonjuice to make a stuffing. Divide into sixteen equal portions and keep aside.Heat oil in a pan and
Chicken Shorba 2008-03-21 01:14:01 Serves 4Preperation Time 20 MinutesContentsChicken
Ingredients500 gms of chicken bones1 tblspn oil100 gms of boneless chicken½ tspn of cumin seeds1 ltr water1 ½ tblspn of refined flour (maida)1 tblspn of chopped garlicWhite pepper powder1 tspn of butterSalt to tasteRecipeClean and wash chicken bones. Clean, wash and cut chicken into very smallpieces (1/2 cm cubes). Put chicken bones in a pot and one litre of water,chopped garlic and cook till water is reduced to 600 ml. Strain and keepaside.Stir fry chicken pieces in butter till tender and keep the stock aside.Heat oil, add cumin seeds and refined flour, cook for a minute, stirringcontinuously. Then add the reduced chicken stock, chicken pieces, whitepepper powder and salt.Cook for some time and serve hot.You may add half a cup of fresh c
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