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Recipes

from Around the World

 
 
 
 

 

  THAI RECIPES

 

1.  Stuffed Cucumber Soup

2 Asparagus, Broccoli & Brussel Sprouts in Oyster Sauce

 

1. Stuffed Cucumber Soup

this dish is not spicy

Ingredients

  • 3 large cucumbers

  • 1 pound finely ground pork

  • 1 teaspoon minced garlic

  • 1 teaspoon salt

  • 1 teaspoon pepper

  • 1 egg white

  • 12 sprigs coriander or flat leaf parsley

  • 2 Tablespoons nampla (fish sauce)

  • 5 cups water

  • Directions

  • Cut cucumber into 2 inch long pieces (there should be 1 per person)

  • Cut a V along the top and scoop out the seeds

  • Dust inside each cucumber with corn starch

  • Mix together

  • Pork

  • Garlic

  • Salt

  • Pepper

  • Egg white

  • Stuff cucumber with pork mixture

  • Garnish with a sprig of coriander/parsley

  • Steam for 10 minutes (use double boiler)

  • Dissolve remaining pork in water, bring to a boil, add nampla

  • To Serve

  • Place a stuffed cucumber in a bowl

  • Add soup broth

  • [TOP]

     

     

    2. Asparagus, Broccoli, & Brussel Sprouts in Oyster Sauce

    Ingredients

  • 1 pound fresh asparagus

  • 1 large broccoli broken into flowerettes

  • ½ pound Brussel Sprouts cut in half lengthwise

  • 3 Tablespoons oil

  • 2 Tablespoons chopped garlic (I always use more garlic than this, maybe twice as much)

  • 2 Tablespoons oyster sauce (I always use fish sauce because I don’t like oyster sauce)

  • 2 Tablespoons sweet soy sauce

  • 1 teaspoon sesame oil

  • 1Tablespoon cornstarch dissolved in 2 Tablespoons water

  • Directions

  • Remove hard end of asparagus, rinse and drain

  • In a wok, place enough water that it will cover the asparagus, heat until boiling

  • Add asparagus, cover and cook for 3 minutes

  • Remove asparagus to serving plate

  • Using same water cook broccoli for 5 minutes, remove and place in cold water, drain

  • Set aside with asparagus

  • Wipe wok dry

  • Add oil

  • Add garlic

  • Turn on medium heat and stir-fry garlic until golden

  • Remove garlic and sprinkle on top of asparagus and broccoli

  • Use the remaining oil to stir fry brussel sprouts for about 3 minutes

  • Remove & place with other vegetables

  • In wok, heat oyster sauce, sweet soy sauce, sesame oil, stirring constantly

  • Add dissolved cornstarch and stir until thick

  • To Serve

  • Pour over vegetables

  • [top]

     

     

    LIBERIAN RECIPE

     

    Short Bread

    Ingredients

  • 2 cups flour

  • 2 teaspoons baking powder

  • 2 (cook spoons) margarine

  • 1 cup granulated sugar

  • 1 cup powered milk

  • 1 teaspoon vanilla extract OR 1/2 teaspoon grated nutmeg

  • cold water (measured as needed)

  • Directions

  • Blend flour, baking powder, milk and sugar in a mixing bowl

  • Add margarine and mix well with a large fork.

  • Then, add vanilla extract (or the nutmeg)

  • Just enough cold water should be added to this mixture in order to have a soft dough

  • Place into greased baking pans

  • BAKE at 350° F

  • To Serve

  • Slice and serve warm

  • [top]

     

     

    ISRAELI RECIPES

    1.  Yemenite Chicken Soup

    2.  Turkish Meatballs

    3.  Israeli Salad

    4.  Corn Flour Pudding

    1. Yemenite Chicken Soup
    (Marock Temenie)

    Ingredients

  • 1 large cut up chicken

  • 1 onion

  • 2 large tomatoes

  • 2 carrots

  • 2 chicken bouillon cubes

  • 1 teaspoon tumeric

  • 1/2 teaspoon black pepper

  • 1/4 teaspoon cardamon

  • 1/4 teaspoon saffron

  • pinch of cloves

  • 1 teaspoon salt

  • Directions

  • Place chicken in a large pot and cover with cold water; bring to a boil, and skim scum from top

  • While waiting for water to boil, prepare vegetables:  scald, skin and quarter tomatoes; peel and quarter an onion; peel carrots and slice crossways

  • After chicken has come to a boil, add bouillon cubes and remaining spices to pot

  • Add vegetable

  • Reduce heat and simmer until chicken is tender

  • To Serve

  • Remove chicken and place on a platter

  • Serve broth and vegetables as a first course

  • Service chicken with rice as an entrée

  • [top]

     

     

    2. Turkish Meatballs
    (Cadoorey Turki)

    Ingredients

  • 1.5 pounds of ground beef

  • 1 teaspoon salt

  • 1 teaspoon paprika

  • 1 teaspoon black pepper

  • 1 10-oz. box frozen chopped spinach

  • 2 eggs slightly beaten

  • bread crumbs

  • 2 tablespoons oil

  • Directions

  • Mix ground beef with spices in a large bowl

  • Add eggs and defrosted spinach.  Mix well

  • Add enough bread crumbs to hold meat together

  • Shape into small meatballs and fry in oil over medium flame

  • To Serve

  • Serve hot, or at room temperature

  • [top]

     

     

    3. Israeli Salad

    Ingredients

  • 1 bell pepper

  • 2 large tomatoes

  • 1 cucumber

  • 1 small onion

  • 1/2 large lemon

  • salt to taste

  • oil

  • Directions

  • Skin tomatoes, dice, and place in salad bowl

  • Wash, seed, and dice pepper

  • Peel cucumber and dice

  • Finely dice onion

  • To Serve

  • Serve cold

  • [top]

     

     

    4. Corn Flour Pudding
    (Sahalab)

    Ingredients

  • 4 cups milk

  • 4 tablespoons corn flour

  • 4 tablespoons sugar

  • 1/2 cup shredded coconut

  • 1 teaspoon cinnamon

  • Directions

  • Heat milk and sugar

  • In 1/4 cup water, dissolve corn flour and add to milk

  • Add coconut, and continue to simmer while stirring

  • When mixture begins to boil, remove from flame and pour into bowls

  • To Serve

  • Chill

  • Sprinkle with cinnamon before serving

  • [top]

     

     
     

     

    MIDDLE EAST RECIPES

    1.  Musakhan

    2.  Upside-down Chicken

    3.  Chicken Couscous

    4.  Stuffed Squash with Tomato Sauce

     

    1.  Musakhan

     

     

        Musakhan is a Palestinian chicken and onion dish that is served on special bread.  I have included the recipe for the bread; however, I rarely make it. 
    I usually use Jumbo Lebanese Pita Bread.

     

         BREAD

    Ingredients

  • 1 kilo (4.4 cups) flour --use 1 part wheat
    to 3 parts white

  • 1 ½ teaspoons salt

  • 2 Tablespoons yeast

  • ½ Tablespoons sugar

  •           Directions for Preparation

    1. 1.  Place yeast and sugar in ½ cup warm water for 15 minutes.

    2. 2.  Mix flour and salt; add ½ cup water and yeast mixture; mix well.

    3. 3.  Form a ball of dough by kneading and adding water, kneading more, etc. 
      4.  Do this little by little until dough has bubble, about
      ½ hour.

    4. 5.  Cover and set aside to rise.

    5. 6.  When dough has doubled, shape into balls, and then shape into thin circles.
      7.  Punch holes on top with fingers, flour bottom.

    6. 8.  Bake in oven (this should be the round portable type that has a top and bottom
           electric coil--OR--in a very hot traditional oven.  When top appears smooth, like pita, remove
           and set aside.

          CHICKEN

    Ingredients

    • 1 whole chicken

    • 1 ½ kilo onions (6 to 8 tennis ball size onions), peeled and cut into thin strips

    • ½  cup olive oil

    • ¼  teaspoon sage or bay leaves

    • 1 teaspoon each nutmeg, cinnamon, cardamom

    • ½  teaspoon salt

    • 10 Tablespoons Sumac

              Directions for Preparation

    1. 1.  Salt onions and sauté in olive oil until transparent; add Sumac.

    2. 2.  Boil chicken with ½ teaspoon of salt and sage.  Remove scum.

    3. 3.  When chicken is almost done add remaining spices.

    4. 4.  Remove chicken; reserve broth.

    5. 5.  Either cut chicken into serving sizes or debone chicken and cut into strips.

    6. 6.  Add chicken to onions, simmer for 15 minutes to ½ hour.

    7. 7.  Reheat chicken broth.

    8. 8.  Dip pita into broth, place on a platter (if jumbo size) OR on individual plates if regular pita is
           used.

    9. 9.  Place mixture on top and serve.

    10. 10. If you are placing this on a heat proof platter, place in a hot oven for 5 minutes.

     

    To Serve

    • Dip pita bread into broth, place on a platter (if jumbo size) OR on individual plates if regular pita is used.

    • Place mixture on top and serve.

    • If you are placing this on a heat proof platter, place in a hot oven for 5 minutes.

    [top]

     

     
     

     

     

    2.  Upside-down Chicken

     

     

    Step-One:  Chicken

    • Ingredients

    • One whole chicken

    • 1 teaspoon Zatar (oregano can be used)

    • ½ teaspoon of sage or bay leaves

    • ½ teaspoon each of cinnamon, nutmeg, allspice, and salt

    • 1 large onion quartered

     

              Directions for Preparation Step 1

    1.  Remove skin and clean chicken

    2.  Boil with onion and sage or bay leaves. Remove scum.

    3.  Add remaining spice and simmer until done.

     

    Step-Two:  Rice

    Ingredients

    • Rice

    • 1 teaspoon nutmeg, cardamom, cinnamon, allspice, and salt

              Directions for Preparation Step 2

    1. 1.  Determine the amount of rice you need for the number you are serving (consult package).

    2. 2.  Wash rice, and then soak for   an hour with 1 Tablespoon of salt.

    3. 3.  Drain water from rice; add a little more salt (¼ teaspoon) and the nutmeg, cardamom,
           cinnamon, and allspice.

    4. 4.  Boil with onion and sage or bay leaves. Remove scum.

    5. 5.  Add remaining spice and simmer until done.

            Step-Three:  Cauliflower

              Ingredients

    • large cauliflower

    • oil

              Directions for Preparation Step 3

    1. 1.  Break cauliflower into large flowerets and boil; cover with water and boil until just done.

    2. 2.  Remove from water and place on paper towels to drain.

    3. 3.  In a large skillet heat enough oil to almost cover the flowerets.

    4. 4.  Fry the cauliflower until golden brown, turning once.

    5. 5.  Remove from oil and set aside.

            Step-Four:  Putting it all together
     

              Directions for Preparation Step 4

    1. 1.  Place deboned chicken cut into bite sizes in the bottom of pot (layer one)

    2. 2.  Place a layer cauliflower on top of the chicken (layer two)

    3. 3.  Add rice, and salt the top a little

    4. 4.  Use enough strained chicken broth to cover the rice (check package for amount of water OR
           use broth instead of water).

    5. 5.  Bring to a boil, reduce heat and cook on low until rice is done.

              To Serve

    • Allow pot to rest about 10 minutes, then place a platter on top and turn upside down (as you would for a cake).

    • Serve with sour cream.

    [top]

     

     
     

     

     

    3.  Chicken Couscous

    Ingredients

  • 5 pounds chicken

  • 3 cups coarsely chopped onions

  • Cardamom

  • 1 teaspoon black pepper

  • ½ teaspoon ginger

  • ¼ teaspoon nutmeg

  • ½ teaspoon powdered saffron

  • 2 teaspoons salt

  • 1 Tablespoon butter

  • 1 pint olive oil (actually use much less or it is too oily)

  • Couscous (check package for quantity and cook separately)   Note:  Quinoa can be used as a substitute.

  •  

              Directions for Preparation

    1. 1.  Place all ingredients (EXCEPT Couscous) in a large Dutch oven; cook (covered) on high,
           periodically shaking the pot, for 15 minutes or until chicken is golden brown.

    2. 2.  Add 1 quart of water and simmer until meat is tender (about 30 minutes)

    3. 3.  Remove the MEAT and continue cooking the stock until only the oily mixture remains; all the
           water will be cooked off.

    4. 4.  ADD 1 cup of seedless raisins and enough water to cook raisins until tender.

    5. 5.  Debone the chicken and add to raisin mixture

    6. 6.  STEAM the Couscous then place in a large bowl.  Mix by hand separating the grains

    7. 7.  TOSS with:

      • •  2 Tablespoons butter

      •   ½ cup chicken broth

      •   ½ teaspoon pepper

      • •  1 teaspoon cinnamon

    To Serve

  • Serve over Couscous

  • [top]

     

     
     

     

    4.  Stuffed Squash with Tomato Sauce

    SAUCE:

    Ingredients

  • 2 ½ cups chopped, drained canned tomatoes (or 7 ripe)

  • 1 cup chopped onions

  • 2 ½ cups water

  • 1 teaspoon salt

  • black pepper (to taste)

  •           Directions for Sauce

    1. 1.  Combine ingredients in a large heavy pot, bring to a boil

    2. 2.  Cover and simmer for 20 minutes

    3. 3.  Set aside

    SQUASH:

    Ingredients

  • 6 medium squash (7-8 inches long)

  • 2 teaspoons salt

  • Freshly ground black pepper

  • 2 teaspoons dried mint

  •           Directions for Squash

    1. 1.  Cut one inch off step ends

    2. 2.  Tunnel out center leaving about 1/8 inch thick around the sides

    3. 3.  Place in large bowl of water with 2 teaspoons salt, and mint

    4. 4.  Soak 5-10 minutes

    STUFFING:

    Ingredients

  • 1 pound ground meat (beef or lamb)

  • 1 cup partially cooked rice

  • 1 teaspoon salt

  • ¼ teaspoon nutmeg

  • ½ teaspoon allspice

  • freshly ground pepper

  •           Directions for Stuffing

    1. 1.  Combine stuffing ingredients, knead by hand, beat with wooden spoon until fluffy

    2.  Directions for putting the dish together

    3. 2.  Stuff SQUASH

    4. 3.  Place in tomato sauce--laying it flat

    5. 4.  Bring to a boil

    6. 5.  Cover tightly and simmer for 30 minutes

    7.      BEING CAREFUL TO NOT OVERCOOK

    To Serve

  • Serve with other side dishes of your choosing

  • [top]

     

     
     

    LATIN AMERICAN RECIPES

    NOTE:  To enjoy the full flavor of these recipes,
    check the the Hispanic section at your local market,
    or shop at a Hispanic market in your area for some of the ingredients.

    1.  Beef and Potato Burritos

    2.  Chicken Enchiladas

    3.  Seco de Carne

    4.  Carni En Su Jugo

    1.  Beef and Potato Burritos

    (Mexico)

     

    Ingredients

  • 1 Seven-bone roast
    [if not available, substitute a chuck roast]

  • 1 can Salsa (hot)

  • potatoes

  • flour

  • large flour tortillas

  • Directions for Preparation

    1. 1.  There are several ways to slow cook the beef:

      1. 1.  Place in a crock-pot on low for at least 8 hours.  This can be done the night before.
             OR

      2. 2.  Place in shallow bake pan and place in oven on low for several hours until meat is
             shredding. Note:  This requires supervision, whereas the crock-pot method requires
             none.

    2.  Peel potatoes and cut into small bite-size cubes, cover with water and bring water to
         boil.  Turn off stove, cover potatoes and allow to stand for about 15 minutes before
         draining.  (I usually save the potato water and pour it over the beef.)

    3.  Shred beef, add salsa and potatoes, and place in roasting pan.  Use just enough water
         to cover and bake in oven on low for about an hour.

    4.  Mix a small amount of water with flour and salt to make a gravy paste.  Add to beef
         and potatoes.  (This can be done on top of the stove, long enough before serving for
         the mixture to thicken.

    5.  Heat tortillas on hot griddle, place beef mixture in center and roll into burrito.

    NOTE:  I like to make the beef a day before, so I can refrigerate it overnight.  The fat hardens and is easily removed.  The fat is what gives the beef the flavor, so you need it, but it has to be removed or it is too greasy.

    Serving Suggestions

  • If you are going to freeze the burritos, do not heat tortilla before filling.

  • Serve with rice and beans or other dishes.

  • Top with sour cream and guacamole

  • [top]

     

     

    2.  Chicken Enchiladas

    (Mexico)

     

     

     

     

    Ingredients

  • Chicken strips

  • Cheddar cheese

  • LaPalmas Green Chili Enchilada Sauce

  • Flour tortillas

  • Salsa or cilantro (be creative)

  •  

              Directions for Preparation

    1. 1.  Lightly fry tortilla(s)

    2. 2.  Spread a little sauce on trotilla(s)

    3. 3.  Place chicken, salsa and cheese on tortilla(s) and roll up

    4. 4.  Cover with sauce and cheese

    5. 5.  Bake at 350 for 20-25 minutes

    To Serve

  • Serve with other side dishes of your choosing

  • [top]

     

     
     

     

    3.  Seco de Carne

    (Peru)

    Ingredients

  • 2 ½ kg of beef (about 1¼ pounds) for stew

  • 3 cups of cilantro; puree with vinegar

  • 5 Tablespoons of Aji Amarillo (Serrano chilis
    or yellow chili pepper can be used as substitutes)

  • 2 red onions chopped

  • ½ cup oil

  • 2 Tablespoons garlic

  • 2 Cups of red vinegar

  • Salt and pepper

  • 16 medium yungay potatoes (round white potato)

  •           Directions for Preparation

    1. 1.  Chop onions

    2. 2.  Cut meat into medium size pieces; add salt, pepper and garlic

    3. 3.  Saute onion and garlic until the onion becomes transparent; add Aji Amarillo and cook until
           golden brown; add cilantro

    4. 4.  Add meat with juices, bring to a boil, reduce heat and simmer for one hour.

    To Serve

  • Serve with rice and boiled potatoes (sliced).

  • [top]

     

     

     

    4.  Carne En Su Jugo

     

    Ingredients

  • 1 kilo carne (about ½ pound flank steak or top round steak) chopped (you can buy exact kind at a Mexican butcher)

  • 1 pound bacon cut in bite size pieces (divided in 2 parts)

  • Large yellow onion chopped

  • Salt, pepper, and garlic to taste

  • Chicken bouillon

  • Peruvian beans, soaked and half-cooked (or Mayocoba beans can be found in the Mexican food aisle)

  • 6 green tomatillos

  • Chili Serrano (to taste)

  • Large green onions (chopped)

  • Cilantro (to taste)

  •           Directions for Preparation

    1. 1.  Puree 6 green tomatillos and blend with Chili Serrano to taste

    2. ------------------------------------------------------------------------

    3. 2.  Chop large green onions (small, not finely) and Cilantro to use for topping

    4. ------------------------------------------------------------------------

    5. 3.  Fry half of bacon until slightly cooked; add to half-cooked beans

    6. 4.  Fry yellow onions in oil until light brown; add to half-cooked beans

    7. 5.  Cover bean pot and allow to stand, do NOT cook

    8. ------------------------------------------------------------------------

    9. 6.  Fry other half pound of bacon until crisp; set aside

    10. 7.  Fry meat in bacon fat.

    11. 8.  Add pureed tomatillos and chilies to meat

    12. 9.  Cover meat with water from beans and simmer for an one hour.

    13. ------------------------------------------------------------------------

    14. 10. Add meat mixture to beans and simmer until beans are done 

    To Serve

  • Serve topped with chopped green onions, fried bacon bits, and cilantro

  • [top]

     

    ~ more will be added from time to time ~

     

     

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