|
|
|
|
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. Place yeast and sugar in
½
cup warm water for 15 minutes.
-
2. Mix flour and salt; add
½
cup water and yeast mixture; mix well.
-
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.
-
5. Cover and set aside to rise.
-
6. When dough has doubled, shape into
balls, and then shape into thin circles. 7.
Punch holes on top with fingers, flour bottom.
-
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. Salt onions and sauté in olive oil
until transparent; add Sumac.
-
2. Boil chicken with
½
teaspoon of salt and sage. Remove scum.
-
3. When chicken is almost done add
remaining spices.
-
4. Remove chicken; reserve broth.
-
5. Either cut chicken into serving sizes
or debone chicken and cut into strips.
-
6. Add chicken to onions, simmer for 15
minutes to ½
hour.
-
7. Reheat chicken broth.
-
8. Dip pita into broth, place on a
platter (if jumbo size) OR on individual plates if regular pita is
used.
-
9. Place mixture on top and serve.
-
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
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. Determine the amount of rice
you need for the number you are serving (consult package).
-
2. Wash rice, and then soak for
an hour with 1 Tablespoon of salt.
-
3. Drain water from rice; add a
little more salt (¼
teaspoon) and the nutmeg, cardamom,
cinnamon, and allspice.
-
4. Boil with onion and sage or
bay leaves. Remove scum.
-
5. Add remaining spice and
simmer until done.
Step-Three:
Cauliflower
Ingredients
Directions for Preparation Step 3
-
1. Break cauliflower into large
flowerets and boil; cover with water and boil until just done.
-
2. Remove from water and place
on paper towels to drain.
-
3. In a large skillet heat
enough oil to almost cover the flowerets.
-
4. Fry the cauliflower until
golden brown, turning once.
-
5. Remove from oil and set
aside.
Step-Four: Putting
it all together
Directions for
Preparation Step 4
-
1. Place deboned chicken cut
into bite sizes in the bottom of pot (layer one)
-
2. Place a layer cauliflower on
top of the chicken (layer two)
-
3. Add rice, and salt the top a
little
-
4. Use enough strained chicken
broth to cover the rice (check package for amount of water OR
use broth instead of water).
-
5. Bring to a boil, reduce heat
and cook on low until rice is done.
To Serve
[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. 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. Add 1 quart of water and simmer until
meat is tender (about 30 minutes)
-
3. Remove the MEAT and continue cooking
the stock until only the oily mixture remains; all the
water will be
cooked off.
-
4. ADD 1 cup of seedless raisins and
enough water to cook raisins until tender.
-
5. Debone the chicken and add to raisin
mixture
-
6. STEAM the Couscous then place in a
large bowl. Mix by hand separating the grains
-
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. Combine ingredients in a large
heavy pot, bring to a boil
-
2. Cover and simmer for 20 minutes
-
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. Cut one inch off step
ends
-
2. Tunnel out center leaving
about 1/8 inch thick around the sides
-
3. Place in large bowl of
water with 2 teaspoons salt, and mint
-
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. Combine stuffing ingredients,
knead by hand, beat with wooden spoon until fluffy
-
Directions for putting the dish
together
-
2. Stuff SQUASH
-
3. Place in tomato
sauce--laying it flat
-
4. Bring to a boil
-
5. Cover tightly and simmer
for 30 minutes
-
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. There are several ways to slow
cook the beef:
-
1. Place in a crock-pot on low
for at least 8 hours. This can be done the night before.
OR
-
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. Lightly fry tortilla(s)
-
2. Spread a little sauce on
trotilla(s)
-
3. Place chicken, salsa and cheese
on tortilla(s) and roll up
-
4. Cover with sauce and cheese
-
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. Chop onions
-
2. Cut meat into medium size
pieces; add salt, pepper and garlic
-
3. Saute onion and garlic until the
onion becomes transparent; add Aji Amarillo and cook until
golden brown; add cilantro
-
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. Puree 6 green tomatillos
and blend with Chili Serrano to taste
-
------------------------------------------------------------------------
-
2. Chop large green onions
(small, not finely) and Cilantro to use for topping
-
------------------------------------------------------------------------
-
3. Fry half of bacon until
slightly cooked; add to half-cooked beans
-
4. Fry yellow onions in oil
until light brown; add to half-cooked beans
-
5. Cover bean pot and allow
to stand, do NOT cook
-
------------------------------------------------------------------------
-
6. Fry other half pound of
bacon until crisp; set aside
-
7. Fry meat in bacon fat.
-
8. Add pureed tomatillos
and chilies to meat
-
9. Cover meat with water
from beans and simmer for an one hour.
-
------------------------------------------------------------------------
-
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
~
|
|
|