Globalentree cookbook

The Global KitchenCookbook Series

-- Book Three --The Global Entree

Compiled and Created by

Drew Appleby and John Baldwin

Table of Contents

African

Asian

African Regional . . . . . . . . . African Beef Patties . . . . . . . . . Page 1African Regional . . . . . . . . . African Spinach and Peanut Butter Stew . . . . . . . . . Page 2African Regional . . . . . . . . . African Vegetarian Stew . . . . . . . . . Page 3African Regional . . . . . . . . . African Peanut Butter Stew (Dovi) . . . . . . . . . Page 4African Regional . . . . . . . . . African Eggplant Curry . . . . . . . . . Page 5African Regional . . . . . . . . . Peri Peri African Chicken . . . . . . . . . Page 6Egyptian . . . . . . . . . Kofta . . . . . . . . . Page 7Egyptian . . . . . . . . . Egyptian Rice with Beef . . . . . . . . . Page 8Ethiopian . . . . . . . . . Ethiopian Curry (Alicha) . . . . . . . . . Page 9Ethiopian . . . . . . . . . Ethiopian Spicy Chicken Stew (Doro Wat) . . . . . . . . . Page 10Kenyan . . . . . . . . . Kenyan Vegetarian Stew (Kunde) . . . . . . . . . Page 11Moroccan . . . . . . . . . Moroccan Chicken with Olives . . . . . . . . . Page 12Moroccan . . . . . . . . . Moroccan Chicken Stew . . . . . . . . . Page 13Moroccan . . . . . . . . . Moroccan Lemon Chicken with Olives . . . . . . . . . Page 14Moroccan . . . . . . . . . Moroccan Vegetable Ragout . . . . . . . . . Page 15Moroccan . . . . . . . . . Moroccan Spicy Vegetable Couscous . . . . . . . . . Page 16Moroccan . . . . . . . . . Moroccan Chicken #1 . . . . . . . . . Page 17Moroccan . . . . . . . . . Moroccan Beef Stew . . . . . . . . . Page 18Moroccan . . . . . . . . . Easy Moroccan Chicken . . . . . . . . . Page 19Moroccan . . . . . . . . . Moroccan Lamb Pilaf . . . . . . . . . Page 20Moroccan . . . . . . . . . Moroccan Pork and Couscous . . . . . . . . . Page 21Moroccan . . . . . . . . . Moroccan Chicken #2 . . . . . . . . . Page 22Moroccan . . . . . . . . . Marrakesh Vegetable Curry . . . . . . . . . Page 23Moroccan . . . . . . . . . Moroccan Lamb Kabobs . . . . . . . . . Page 24Moroccan . . . . . . . . . Moroccan Lamb Kebabs with Golden Couscous . . . . . . . . . Page 25Moroccan . . . . . . . . . Moroccan Lamb and Eggplant Matzo Pie with Spicy Tomato Sauce . . . . . . . . . Page 26Moroccan . . . . . . . . . Grilled Ham Steak Kabobs with Peach Slaw . . . . . . . . . Page 27Moroccan . . . . . . . . . Goat Shoulder Braised with Prunes and Preserved Lemons . . . . . . . . . Page 28North African . . . . . . . . . North African Chicken in Tomato Honey Sauce . . . . . . . . . Page 29South African . . . . . . . . . South African Lamb Sosaties(Kebabs) . . . . . . . . . Page 30South African . . . . . . . . . Tomato Bredie . . . . . . . . . Page 31South African . . . . . . . . . Chutney Chicken . . . . . . . . . Page 32West African . . . . . . . . . Jollof Rice . . . . . . . . . Page 33West African . . . . . . . . . West African Chicken Stew . . . . . . . . . Page 34West African . . . . . . . . . West African Chicken and Groundnut Stew . . . . . . . . . Page 35

Afghan . . . . . . . . . Afghan Lamb Stew (Chalau) . . . . . . . . . Page 36Asian Regional . . . . . . . . . Foreign Devil Fried Rice . . . . . . . . . Page 37Asian Regional . . . . . . . . . Asian Noodles with Peanut Sauce . . . . . . . . . Page 38Asian Regional . . . . . . . . . Grilled Asian Chicken . . . . . . . . . Page 39Asian Regional . . . . . . . . . Peanut Butter Noodles . . . . . . . . . Page 40Asian Regional . . . . . . . . . Ginger Beef and Noodle Bowls . . . . . . . . . Page 41Asian Regional . . . . . . . . . Asian Barbecue Turkey Thighs . . . . . . . . . Page 42Asian Regional . . . . . . . . . Asian Grill . . . . . . . . . Page 43Asian Regional . . . . . . . . . Asian Roll Lettuce Wrap . . . . . . . . . Page 44Asian Regional . . . . . . . . . Gingery Fish Kabobs . . . . . . . . . Page 45Asian Regional . . . . . . . . . Curry-Coconut Shrimp . . . . . . . . . Page 46Asian Regional . . . . . . . . . Rice Noodles with Shiitakes, Choy, and Chiles . . . . . . . . . Page 47Asian Regional . . . . . . . . . Asian Carryout Noodles . . . . . . . . . Page 48Asian Regional . . . . . . . . . Asian Chicken Noodle Bowl . . . . . . . . . Page 49

Asian Regional . . . . . . . . . Grilled Chicken Skewers with Peanut-Ginger Marinade . . . . . . . . . Page 50Asian Regional . . . . . . . . . Mochiko Chicken . . . . . . . . . Page 51Asian Regional . . . . . . . . . Doreen's Oriental Swordfish Steaks . . . . . . . . . Page 52Burmese . . . . . . . . . Burmese Vegetables with Hot Chilies . . . . . . . . . Page 53Burmese . . . . . . . . . Burmese Chicken Curry (Gaeng Gai Bama) . . . . . . . . . Page 54Chinese . . . . . . . . . Chinese Chicken Fried Rice I . . . . . . . . . Page 55Chinese . . . . . . . . . Asian Beef Skewers . . . . . . . . . Page 56Chinese . . . . . . . . . Chinese Grilled Chicken . . . . . . . . . Page 57Chinese . . . . . . . . . Chinese Red-Cooked Beef . . . . . . . . . Page 58Chinese . . . . . . . . . Bird of Paradise . . . . . . . . . Page 59Chinese . . . . . . . . . Busy Day Lo Mein . . . . . . . . . Page 60Chinese . . . . . . . . . Cantonese Dinner . . . . . . . . . Page 61Chinese . . . . . . . . . Cantonese Roast Duck . . . . . . . . . Page 62Chinese . . . . . . . . . Carrot Flower Miniature Loaves . . . . . . . . . Page 63Chinese . . . . . . . . . Chicken, Asparagus, and Red Pepper . . . . . . . . . Page 64Chinese . . . . . . . . . Chinese Joy Pot . . . . . . . . . Page 65Chinese . . . . . . . . . Pecan and Chicken Stir Fry . . . . . . . . . Page 66Chinese . . . . . . . . . Wok Vegetables . . . . . . . . . Page 67Chinese . . . . . . . . . Butterfly Prawns (Woo Dip Har) . . . . . . . . . Page 68Chinese . . . . . . . . . Chili Pork (Yan Jian Rou) . . . . . . . . . Page 69Chinese . . . . . . . . . General Tso's Chicken . . . . . . . . . Page 70Chinese . . . . . . . . . Kung Pao Chicken . . . . . . . . . Page 71Chinese . . . . . . . . . Moo Goo Gai Pan . . . . . . . . . Page 72Chinese . . . . . . . . . Beef and Broccoli with Garlic Sauce . . . . . . . . . Page 73Chinese . . . . . . . . . Chinese Pepper Steak . . . . . . . . . Page 74Chinese . . . . . . . . . Egg Foo Yung . . . . . . . . . Page 75Chinese . . . . . . . . . Chinese Barbecued Pork . . . . . . . . . Page 76Chinese . . . . . . . . . Shrimp Fried Rice . . . . . . . . . Page 77Chinese . . . . . . . . . Twice-Cooked Coconut Shrimp . . . . . . . . . Page 78Chinese . . . . . . . . . Crispy Orange Beef . . . . . . . . . Page 79Chinese . . . . . . . . . Chinese Roast Pork . . . . . . . . . Page 80Chinese . . . . . . . . . Sichuan Beef with Rice Stick Noodles . . . . . . . . . Page 81Chinese . . . . . . . . . Crispy Chinese Noodles with Eggplant and Peanuts . . . . . . . . . Page 82Chinese . . . . . . . . . Chinese Fried Noodles . . . . . . . . . Page 83Chinese . . . . . . . . . Ten Minute Szechuan Chicken . . . . . . . . . Page 84Chinese . . . . . . . . . Shrimp Egg Foo Yung . . . . . . . . . Page 85Chinese . . . . . . . . . Shrimp with Lobster Sauce . . . . . . . . . Page 86Chinese . . . . . . . . . Cantonese Style Lobster . . . . . . . . . Page 87Chinese . . . . . . . . . Chinese-Style Steamed Fish . . . . . . . . . Page 88Chinese . . . . . . . . . Florns' Chinese Steamed Fish . . . . . . . . . Page 89Chinese . . . . . . . . . Egg Foo Yung #2 . . . . . . . . . Page 90Chinese . . . . . . . . . Beefy Chinese Dumplings . . . . . . . . . Page 91Chinese . . . . . . . . . Chinese Noodle Pancakes with Asparagus . . . . . . . . . Page 92Chinese . . . . . . . . . Chicken and Cold Noodles with Spicy Sauce . . . . . . . . . Page 93Chinese . . . . . . . . . Ma Po Tofu . . . . . . . . . Page 94Filipino . . . . . . . . . Filipino Ribs . . . . . . . . . Page 95Filipino . . . . . . . . . Pork and Shrimp Pancit . . . . . . . . . Page 96Filipino . . . . . . . . . Adobo Chicken with Ginger . . . . . . . . . Page 97Filipino . . . . . . . . . Chicken Adobo . . . . . . . . . Page 98Filipino . . . . . . . . . Grilled Chicken Adobo . . . . . . . . . Page 99Guamian . . . . . . . . . Kelaguen Chicken . . . . . . . . . Page 100Indian . . . . . . . . . Indian Style Sheekh Kabab . . . . . . . . . Page 101Indian . . . . . . . . . Reshmi Kebab (Silken Kebabs) . . . . . . . . . Page 102Indian . . . . . . . . . Tandoori Cornish Hens . . . . . . . . . Page 103Indian . . . . . . . . . Cholay (Curried Chickpeas) . . . . . . . . . Page 104Indian . . . . . . . . . Lamb Masala with Jeweled Rice . . . . . . . . . Page 105Indian . . . . . . . . . Coconut Sevai (Rice Noodles) . . . . . . . . . Page 106Indian . . . . . . . . . Grilled Indian Chicken . . . . . . . . . Page 107Indian . . . . . . . . . Indian Matar Paneer (Cottage Cheese and Peas) . . . . . . . . . Page 108Indian . . . . . . . . . Chicken Korma . . . . . . . . . Page 109

Indian . . . . . . . . . Chicken Jalfrezi . . . . . . . . . Page 110Indian . . . . . . . . . Rogan Josh . . . . . . . . . Page 111Indian . . . . . . . . . Indian Baked Chicken with Spices . . . . . . . . . Page 112Indian . . . . . . . . . Tandoori-Style Chicken . . . . . . . . . Page 113Indian . . . . . . . . . Pork Vindaloo . . . . . . . . . Page 114Indian . . . . . . . . . Chicken Curry . . . . . . . . . Page 115Indian . . . . . . . . . Chicken, Beef, Lamb, or Shrimp Curry . . . . . . . . . Page 116Indian . . . . . . . . . Curried Turkey Patties . . . . . . . . . Page 117Japanese . . . . . . . . . Japanese Grilled Beef . . . . . . . . . Page 118Japanese . . . . . . . . . Japanese Cold Noodles . . . . . . . . . Page 119Japanese . . . . . . . . . Japanese Beef Stew . . . . . . . . . Page 120Japanese . . . . . . . . . Glo's Sausage Fried Rice . . . . . . . . . Page 121Japanese . . . . . . . . . Juicy Chicken . . . . . . . . . Page 122Japanese . . . . . . . . . Halibut with Rice Wine . . . . . . . . . Page 123Japanese . . . . . . . . . Baked Teriyaki Chicken . . . . . . . . . Page 124Japanese . . . . . . . . . Chicken Katsu . . . . . . . . . Page 125Japanese . . . . . . . . . Grilled Chicken Teriyaki . . . . . . . . . Page 126Japanese . . . . . . . . . Teriyaki Pork Chops . . . . . . . . . Page 127Japanese . . . . . . . . . Grilled Tuna Teriyaki . . . . . . . . . Page 128Japanese . . . . . . . . . Teriyaki Steak . . . . . . . . . Page 129Japanese . . . . . . . . . Soba with Toasted Sesame Seed Sauce . . . . . . . . . Page 130Japanese . . . . . . . . . Chicken Hekka . . . . . . . . . Page 131Japanese . . . . . . . . . Teriyaki Chicken . . . . . . . . . Page 132Japanese . . . . . . . . . Yakisoba Chicken . . . . . . . . . Page 133Japanese . . . . . . . . . Yakitori Don . . . . . . . . . Page 134Japanese . . . . . . . . . Japanese-Style Deep Fried Chicken . . . . . . . . . Page 135Japanese . . . . . . . . . Japanese Beef and Noodles Big Bowl . . . . . . . . . Page 136Japanese . . . . . . . . . Grilled Salmon Kyoto . . . . . . . . . Page 137Javanese . . . . . . . . . Javanese Roasted Salmon and Wilted Spinach . . . . . . . . . Page 138Javanese . . . . . . . . . Javanese Pork Tenderloin . . . . . . . . . Page 139Korean . . . . . . . . . Chap Chee Noodles . . . . . . . . . Page 140Korean . . . . . . . . . Awesome Korean Steak . . . . . . . . . Page 141Laotian . . . . . . . . . Laotian Duck or Chicken with Yellow Rice . . . . . . . . . Page 142Malaysian . . . . . . . . . Malaysian Chinese Style Pasta . . . . . . . . . Page 143Malaysian . . . . . . . . . Malaysian Chicken Curry with Sherry . . . . . . . . . Page 144Malaysian . . . . . . . . . Malaysian Beef Rendang . . . . . . . . . Page 145Malaysian . . . . . . . . . Malaysian Fried Chicken . . . . . . . . . Page 146Malaysian . . . . . . . . . Spicy Noodles - Malay Style . . . . . . . . . Page 147Malaysian . . . . . . . . . Malaysian Nasi Lemak . . . . . . . . . Page 148Mongolian . . . . . . . . . Mongolian Beef . . . . . . . . . Page 149Nepalese . . . . . . . . . Nepalese Vegetable Curry . . . . . . . . . Page 150Nepalese . . . . . . . . . Chicken Bhutuwa . . . . . . . . . Page 151Nepalese . . . . . . . . . Nepalese Chicken with Zucchini . . . . . . . . . Page 152Pakistani . . . . . . . . . Chicken Biryani . . . . . . . . . Page 153Pakistani . . . . . . . . . Pakistani Potato Chicken . . . . . . . . . Page 154Pakistani . . . . . . . . . Chicken Jalfarezi . . . . . . . . . Page 155Singaporean . . . . . . . . . Singaporean Tender Pork Spare Ribs . . . . . . . . . Page 156Singaporean . . . . . . . . . Singapore Sweet and Sour Pork . . . . . . . . . Page 157Singaporean . . . . . . . . . Singapore Noodles . . . . . . . . . Page 158Singaporean . . . . . . . . . Singapore Chicken Rice . . . . . . . . . Page 159Singaporean . . . . . . . . . Singaporean Chile Crab . . . . . . . . . Page 160Singaporean . . . . . . . . . Singapore Spicy Noodles . . . . . . . . . Page 161Singaporean . . . . . . . . . Singapore-Style Rice Noodles . . . . . . . . . Page 162Thai . . . . . . . . . Thai Vegetarian Burritos . . . . . . . . . Page 163Thai . . . . . . . . . Thai Pizza . . . . . . . . . Page 164Thai . . . . . . . . . Thai Barbequed Steak . . . . . . . . . Page 165Thai . . . . . . . . . Thai Breaded Chicken Filets . . . . . . . . . Page 166Thai . . . . . . . . . Thai Grilled Chicken with Sweet Chile Dipping Sauce . . . . . . . . . Page 167Thai . . . . . . . . . Thai Burgers . . . . . . . . . Page 168Thai . . . . . . . . . Thai Cashew Chicken . . . . . . . . . Page 169

Caribbean

Thai . . . . . . . . . Slow Cooked Thai Chicken . . . . . . . . . Page 170Thai . . . . . . . . . Thai-Style Chicken Wings . . . . . . . . . Page 171Thai . . . . . . . . . Barbequed Thai Style Chicken . . . . . . . . . Page 172Thai . . . . . . . . . Thai Pork with Peanut Sauce . . . . . . . . . Page 173Thai . . . . . . . . . Gkai Kamin . . . . . . . . . Page 174Thai . . . . . . . . . Thai Noodles . . . . . . . . . Page 175Thai . . . . . . . . . Thai Sweet Chili Chicken . . . . . . . . . Page 176Thai . . . . . . . . . Thai Noodles with Chicken . . . . . . . . . Page 177Thai . . . . . . . . . Thai-Style Chicken with Noodles . . . . . . . . . Page 178Thai . . . . . . . . . Thai Shrimp and Noodles . . . . . . . . . Page 179Thai . . . . . . . . . Shrimp Red Thai Curry . . . . . . . . . Page 180Thai . . . . . . . . . Spicy Garlic and Pepper Shrimp . . . . . . . . . Page 181Thai . . . . . . . . . Crab Fried Rice . . . . . . . . . Page 182Tibetan . . . . . . . . . Momos (Tibetan Steamed Dumplings) . . . . . . . . . Page 183Vietnamese . . . . . . . . . Saigon Beef . . . . . . . . . Page 184Vietnamese . . . . . . . . . Fried Squid with Pineapple (Muc Xao Thom) . . . . . . . . . Page 185Vietnamese . . . . . . . . . Vietnamese Beef And Lettuce Curry . . . . . . . . . Page 186Vietnamese . . . . . . . . . Vietnamese Stir-fried Chicken with Nuts and California Raisins . . . . . . . . . Page 187Vietnamese . . . . . . . . . Vietnamese Rice with Shrimp . . . . . . . . . Page 188Vietnamese . . . . . . . . . Thit Bo Sao Dau . . . . . . . . . Page 189Vietnamese . . . . . . . . . Bo Nuong Xa . . . . . . . . . Page 190Vietnamese . . . . . . . . . Pasta with Vietnamese Pesto . . . . . . . . . Page 191Vietnamese . . . . . . . . . Vietnamese Stir Fried Chicken with Lemon Grass . . . . . . . . . Page 192

Bahamian . . . . . . . . . Bahamian Grilled Chicken . . . . . . . . . Page 193Bahamian . . . . . . . . . Kat's Island Chicken . . . . . . . . . Page 194Bahamian . . . . . . . . . Bahamian Mahi Mahi . . . . . . . . . Page 195Bahamian . . . . . . . . . Steamed Tuna . . . . . . . . . Page 196Caribbean Regional . . . . . . . . . Caribbean Callaloo and Crab . . . . . . . . . Page 197Caribbean Regional . . . . . . . . . Caribbean Crab Souffle . . . . . . . . . Page 198Caribbean Regional . . . . . . . . . Caribbean Pasta with Shrimp . . . . . . . . . Page 199Caribbean Regional . . . . . . . . . Halibut with BACARDI® Limon Banana Sauce . . . . . . . . . Page 200Caribbean Regional . . . . . . . . . Baked Mango-Ginger Swordfish . . . . . . . . . Page 201Caribbean Regional . . . . . . . . . Caribbean Grilled Chicken Breast with Pineapple Salsa . . . . . . . . . Page 202Caribbean Regional . . . . . . . . . Caribbean Jerk Pork Chops . . . . . . . . . Page 203Caribbean Regional . . . . . . . . . Caribbean Chicken over Coconut Rice . . . . . . . . . Page 204Caribbean Regional . . . . . . . . . Calypso Turkey Tenderloins . . . . . . . . . Page 205Caribbean Regional . . . . . . . . . Curried Coconut Chicken . . . . . . . . . Page 206Caribbean Regional . . . . . . . . . Caribbean Coconut Chicken . . . . . . . . . Page 207Caribbean Regional . . . . . . . . . Caribbean Grilled Chicken . . . . . . . . . Page 208Caribbean Regional . . . . . . . . . Caribbean Chicken . . . . . . . . . Page 209Caribbean Regional . . . . . . . . . Sizzlin Island Marinated Pork . . . . . . . . . Page 210Cuban . . . . . . . . . Smoked Olive and Avocado Arepas . . . . . . . . . Page 211Cuban . . . . . . . . . Cuban Beef Stew . . . . . . . . . Page 212Cuban . . . . . . . . . Classic Cuban Midnight (Medianoche) Sandwich . . . . . . . . . Page 213Cuban . . . . . . . . . Sea Bass Cuban Style . . . . . . . . . Page 214Cuban . . . . . . . . . Chicken Fried Steak Cuban Style . . . . . . . . . Page 215Cuban . . . . . . . . . Nuevo Cubano Chicken with Picadillo Salsa . . . . . . . . . Page 216Cuban . . . . . . . . . Black Beans and Rice . . . . . . . . . Page 217Cuban . . . . . . . . . Rabbit Fricassee Cuban-Style . . . . . . . . . Page 218Cuban . . . . . . . . . Carne Con Papas . . . . . . . . . Page 219Cuban . . . . . . . . . Ropa Vieja . . . . . . . . . Page 220Jamaican . . . . . . . . . Jay's Jerk Chicken . . . . . . . . . Page 221Jamaican . . . . . . . . . Jamaican Beef Patties . . . . . . . . . Page 222Jamaican . . . . . . . . . Runaway Bay Jamaican Chicken . . . . . . . . . Page 223Jamaican . . . . . . . . . Jamaican Jerk Pork Chops with Island Salsa . . . . . . . . . Page 224Puerto Rican . . . . . . . . . Puerto Rican Pork Roast . . . . . . . . . Page 225Puerto Rican . . . . . . . . . Carne Guisada . . . . . . . . . Page 226

Central/South American

Jewish Diaspora

Trinidadian . . . . . . . . . Saltfish Buljol . . . . . . . . . Page 227Trinidadian . . . . . . . . . Trinidad Stewed Chicken . . . . . . . . . Page 228

Argentinean . . . . . . . . . Argentine Meat Empanadas . . . . . . . . . Page 229Argentinean . . . . . . . . . Rosemary Steak . . . . . . . . . Page 230Argentinean . . . . . . . . . Argentinean Stew in a Pumpkin Shell . . . . . . . . . Page 231Argentinean . . . . . . . . . Argentinean-Style Ribs . . . . . . . . . Page 232Brazilian . . . . . . . . . Brazilian Chicken with Coconut Milk . . . . . . . . . Page 233Brazilian . . . . . . . . . Brazilian Barbecued Beef . . . . . . . . . Page 234Brazilian . . . . . . . . . Brazilian Black Bean Stew . . . . . . . . . Page 235Brazilian . . . . . . . . . Brazilian Roasted Pork Loin . . . . . . . . . Page 236Columbian . . . . . . . . . Rabbit Stew with Coconut Cream . . . . . . . . . Page 237Columbian . . . . . . . . . Colombian Chicken . . . . . . . . . Page 238Columbian . . . . . . . . . Sancocho . . . . . . . . . Page 239Guatemalan . . . . . . . . . Central American Tacos . . . . . . . . . Page 240Mexican . . . . . . . . . Mindy's Pork Tacos . . . . . . . . . Page 241Mexican . . . . . . . . . Charley's Slow Cooker Mexican Style Meat . . . . . . . . . Page 242Mexican . . . . . . . . . Bianca's Green Chile Pork . . . . . . . . . Page 243Mexican . . . . . . . . . Carne Asada . . . . . . . . . Page 244Mexican . . . . . . . . . Beef Enchiladas . . . . . . . . . Page 245Mexican . . . . . . . . . Bean Burritos . . . . . . . . . Page 246Mexican . . . . . . . . . Ancho Pork . . . . . . . . . Page 247Mexican . . . . . . . . . Lime Chicken Soft Tacos . . . . . . . . . Page 248Mexican . . . . . . . . . Taqueria Style Tacos (Carne Asada) . . . . . . . . . Page 249Mexican . . . . . . . . . Chicken Monterey . . . . . . . . . Page 250Mexican . . . . . . . . . Acapulco Margarita Grouper . . . . . . . . . Page 251Mexican . . . . . . . . . Chiles Rellenos (Stuffed Peppers) . . . . . . . . . Page 252Mexican . . . . . . . . . Beef Tamales . . . . . . . . . Page 253Mexican . . . . . . . . . Grilled Sausage Burrito . . . . . . . . . Page 254Mexican . . . . . . . . . Margarita Chicken . . . . . . . . . Page 255Mexican . . . . . . . . . Pork Chalupas . . . . . . . . . Page 256Mexican . . . . . . . . . Spicy Chicken Enchiladas . . . . . . . . . Page 257Mexican . . . . . . . . . Pollo Fajitas . . . . . . . . . Page 258Mexican . . . . . . . . . Fish Tacos . . . . . . . . . Page 259Mexican . . . . . . . . . Snapper Veracruz . . . . . . . . . Page 260Mexican . . . . . . . . . Mexican Baked Fish . . . . . . . . . Page 261Mexican . . . . . . . . . Seafood Enchiladas . . . . . . . . . Page 262Mexican . . . . . . . . . Mexican Salmon . . . . . . . . . Page 263Mexican . . . . . . . . . Shrimp Enchiladas . . . . . . . . . Page 264Mexican . . . . . . . . . Quick and Easy Shrimp Fajitas . . . . . . . . . Page 265Mexican . . . . . . . . . Pancho Villa Baked Tilapia . . . . . . . . . Page 266Mexican . . . . . . . . . Fish Taquitos . . . . . . . . . Page 267Mexican . . . . . . . . . Shrimp Burritos . . . . . . . . . Page 268Mexican . . . . . . . . . Chile Pork . . . . . . . . . Page 269Peruvian . . . . . . . . . Spicy Peruvian Pork . . . . . . . . . Page 270Peruvian . . . . . . . . . Peruvian Lomo Saltado . . . . . . . . . Page 271Venezuelan . . . . . . . . . Pulled Beef - Venezuelan Pabellon Criollo . . . . . . . . . Page 272Venezuelan . . . . . . . . . Venezuelan Peppers with Shrimp . . . . . . . . . Page 273Venezuelan . . . . . . . . . Venezuelan Black Beans and Rice . . . . . . . . . Page 274

Jewish . . . . . . . . . Betty's Brisket . . . . . . . . . Page 275Jewish . . . . . . . . . Val's Hungarian Jewish Chopped Liver . . . . . . . . . Page 276Jewish . . . . . . . . . Braised Lamb with a Sour Orange Marinade . . . . . . . . . Page 277Jewish . . . . . . . . . Passover Spinach Fritatta . . . . . . . . . Page 278Jewish . . . . . . . . . Gefilte Fish . . . . . . . . . Page 279Jewish . . . . . . . . . Kid's Favorite Passover Pizza . . . . . . . . . Page 280

Middle Eastern

North American

Jewish . . . . . . . . . Leek and Meat Fritters . . . . . . . . . Page 281

Arabian . . . . . . . . . Lamb L'Arabique . . . . . . . . . Page 282Arabian . . . . . . . . . Arabian Chicken and Rice . . . . . . . . . Page 283Armenian . . . . . . . . . Armenian Lamb Shish Kebab . . . . . . . . . Page 284Israeli . . . . . . . . . Israeli Falafel . . . . . . . . . Page 285Israeli . . . . . . . . . Israeli Kebob . . . . . . . . . Page 286Lebanese . . . . . . . . . Lebanese Baked Kibbe . . . . . . . . . Page 287Lebanese . . . . . . . . . Lebanese Green Beans and Lamb . . . . . . . . . Page 288Lebanese . . . . . . . . . Lebanese Mashed Potatoes With Meat . . . . . . . . . Page 289Lebanese . . . . . . . . . Lebanese Baked Chicken . . . . . . . . . Page 290Lebanese . . . . . . . . . Lebanese Stuffed Grape Leaves . . . . . . . . . Page 291Lebanese . . . . . . . . . Lebanese Eggplant with Lamb and Pine Nuts . . . . . . . . . Page 292Lebanese . . . . . . . . . Kofta (Ground Meat with Onions and Parsley) . . . . . . . . . Page 293Middle EasternRegional

. . . . . . . . . Middle Eastern Meat Sauce . . . . . . . . . Page 294

Middle EasternRegional

. . . . . . . . . Shish Tawook Marinated Chicken . . . . . . . . . Page 295

Persian . . . . . . . . . Persian Kabob . . . . . . . . . Page 296Persian . . . . . . . . . Lubia Polo (Green Bean Rice) . . . . . . . . . Page 297Persian . . . . . . . . . Khoresht Fesenjaan (Chicken with Pomegranate Sauce) . . . . . . . . . Page 298Persian . . . . . . . . . Persian Chicken with Walnut and Pomegranate Sauce (Fesenjun) . . . . . . . . . Page 299Persian . . . . . . . . . Persian Chicken Pilaf . . . . . . . . . Page 300Persian . . . . . . . . . Persian Lamb and Apricot Pilaf . . . . . . . . . Page 301Persian . . . . . . . . . Persian Kebabs . . . . . . . . . Page 302Persian . . . . . . . . . Persian Shish Kabob . . . . . . . . . Page 303Syrian . . . . . . . . . Syrian Baked Spaghetti . . . . . . . . . Page 304Turkish . . . . . . . . . Turkish Stew (Tava) . . . . . . . . . Page 305Turkish . . . . . . . . . Musaka . . . . . . . . . Page 306Turkish . . . . . . . . . Turkish Bureck . . . . . . . . . Page 307Turkish . . . . . . . . . Turkish Lamb Stew . . . . . . . . . Page 308Turkish . . . . . . . . . Turkish Spicy Ground Chicken Kabobs . . . . . . . . . Page 309Turkish . . . . . . . . . Turkish Sea Bass . . . . . . . . . Page 310Turkish . . . . . . . . . Turkish Stuffed Zucchini . . . . . . . . . Page 311Turkish . . . . . . . . . Turkish Eggplant Pilaf in Olive Oil . . . . . . . . . Page 312Turkish . . . . . . . . . Turkish Beef Patties . . . . . . . . . Page 313Turkish . . . . . . . . . Ground Chicken With Walnuts . . . . . . . . . Page 314Turkish . . . . . . . . . Turkish Zucchini Pancakes . . . . . . . . . Page 315Turkish . . . . . . . . . Turkish Fish Stew . . . . . . . . . Page 316

Amish . . . . . . . . . Amish Yumazuti . . . . . . . . . Page 317Amish . . . . . . . . . Amish Meat Loaf . . . . . . . . . Page 318Amish . . . . . . . . . Baked Oatmeal . . . . . . . . . Page 319Cajun/Creole . . . . . . . . . Slow Cooker Jambalaya . . . . . . . . . Page 320Cajun/Creole . . . . . . . . . Muffuletta . . . . . . . . . Page 321Cajun/Creole . . . . . . . . . Andouille Sausage . . . . . . . . . Page 322Cajun/Creole . . . . . . . . . Queen Ida's Shrimp Creole . . . . . . . . . Page 323Cajun/Creole . . . . . . . . . Healthy Jambalaya . . . . . . . . . Page 324Cajun/Creole . . . . . . . . . Chicken and Sausage Gumbo . . . . . . . . . Page 325Cajun/Creole . . . . . . . . . Bourbon Street Po' Boy . . . . . . . . . Page 326Cajun/Creole . . . . . . . . . Cajun Bayou Chicken . . . . . . . . . Page 327Cajun/Creole . . . . . . . . . Cajun Oyster Pie . . . . . . . . . Page 328Cajun/Creole . . . . . . . . . Classic Chicken Gumbo . . . . . . . . . Page 329Cajun/Creole . . . . . . . . . Creole Ham Skillet Gumbo . . . . . . . . . Page 330Cajun/Creole . . . . . . . . . Jambalaya . . . . . . . . . Page 331Cajun/Creole . . . . . . . . . Shrimp Etouffee . . . . . . . . . Page 332

Cajun/Creole . . . . . . . . . Orange-Sesame Pain Perdu . . . . . . . . . Page 333Cajun/Creole . . . . . . . . . Sausage and Chicken Jambalaya . . . . . . . . . Page 334Cajun/Creole . . . . . . . . . Vegetarian Jambalaya . . . . . . . . . Page 335Cajun/Creole . . . . . . . . . Cajun Spicy Stew . . . . . . . . . Page 336Cajun/Creole . . . . . . . . . Cajun Style Meatloaf . . . . . . . . . Page 337Cajun/Creole . . . . . . . . . Ann's Shrimp Etoufee . . . . . . . . . Page 338Cajun/Creole . . . . . . . . . Barlow's Blackened Catfish . . . . . . . . . Page 339Cajun/Creole . . . . . . . . . Redfish Court-Bouillon . . . . . . . . . Page 340Cajun/Creole . . . . . . . . . Louisiana Crawfish Etouffee . . . . . . . . . Page 341Cajun/Creole . . . . . . . . . One Dish Jambalaya . . . . . . . . . Page 342Cajun/Creole . . . . . . . . . Cajun Dirty Rice . . . . . . . . . Page 343Cajun/Creole . . . . . . . . . Blackened Fish . . . . . . . . . Page 344Cajun/Creole . . . . . . . . . Boudreaux's Zydeco Stomp Gumbo . . . . . . . . . Page 345Cajun/Creole . . . . . . . . . Cajun Catfish Supreme . . . . . . . . . Page 346Cajun/Creole . . . . . . . . . Cajun Crabmeat Au Gratin . . . . . . . . . Page 347Cajun/Creole . . . . . . . . . Crawfish Etouffee . . . . . . . . . Page 348Cajun/Creole . . . . . . . . . Cajun Pecan Catfish . . . . . . . . . Page 349Cajun/Creole . . . . . . . . . Grilled Seafood Po' Boy . . . . . . . . . Page 350Cajun/Creole . . . . . . . . . Catfish Lafitte . . . . . . . . . Page 351Cajun/Creole . . . . . . . . . Creole Catfish Fillets . . . . . . . . . Page 352Cajun/Creole . . . . . . . . . Garlic Cajun Ribs . . . . . . . . . Page 353Cajun/Creole . . . . . . . . . Cajun Barbecued Chicken . . . . . . . . . Page 354Cajun/Creole . . . . . . . . . Cajun Style Burgers . . . . . . . . . Page 355Cajun/Creole . . . . . . . . . Andouille and Chicken Creole Pasta . . . . . . . . . Page 356Cajun/Creole . . . . . . . . . Creamy Cajun Crawfish Stew . . . . . . . . . Page 357Cajun/Creole . . . . . . . . . Cajun Style Stuffed Peppers . . . . . . . . . Page 358Cajun/Creole . . . . . . . . . Cajun Paella . . . . . . . . . Page 359Canadian . . . . . . . . . Chicken and Sliders . . . . . . . . . Page 360Canadian . . . . . . . . . Canadian Cedar Planked Salmon . . . . . . . . . Page 361Canadian . . . . . . . . . Salmon and Potato Pie . . . . . . . . . Page 362Canadian . . . . . . . . . Reveillon Tourtiere . . . . . . . . . Page 363New England . . . . . . . . . Firehouse Clam Bake New England Style . . . . . . . . . Page 364Southern . . . . . . . . . Southern Pulled Pork . . . . . . . . . Page 365Southern . . . . . . . . . Carolina Fish Cakes . . . . . . . . . Page 366Southern . . . . . . . . . Outer Banks Style Clam Dish . . . . . . . . . Page 367Southern . . . . . . . . . Shrimp over Cheese Grits . . . . . . . . . Page 368Southern . . . . . . . . . Barbecued Shredded Beef . . . . . . . . . Page 369Southern . . . . . . . . . Kentucky Hot Brown . . . . . . . . . Page 370Southern . . . . . . . . . Chicken Fried Steak . . . . . . . . . Page 371Southern . . . . . . . . . Southern Grilled Barbecued Ribs . . . . . . . . . Page 372Southern . . . . . . . . . Southern Fried Chicken . . . . . . . . . Page 373Southern . . . . . . . . . Beaufort Stew . . . . . . . . . Page 374Southern . . . . . . . . . Soul Smothered Chicken . . . . . . . . . Page 375Southern . . . . . . . . . Dave's Low Country Boil . . . . . . . . . Page 376Southern . . . . . . . . . Atlanta Brisket . . . . . . . . . Page 377Southern . . . . . . . . . Ribs with Plantation Sauce . . . . . . . . . Page 378Southwestern . . . . . . . . . Turkey Red . . . . . . . . . Page 379Southwestern . . . . . . . . . Santa Fe Chicken . . . . . . . . . Page 380Southwestern . . . . . . . . . Southwestern Grilled Chicken with Lime Butter . . . . . . . . . Page 381Southwestern . . . . . . . . . Shrimp and Crab Enchiladas . . . . . . . . . Page 382Tex-Mex . . . . . . . . . Chili Cumin Stuffed Chicken Breasts . . . . . . . . . Page 383Tex-Mex . . . . . . . . . Taco Bake . . . . . . . . . Page 384Tex-Mex . . . . . . . . . Poblano Chicken Enchilada Casserole . . . . . . . . . Page 385Tex-Mex . . . . . . . . . Tex-Mex Pork . . . . . . . . . Page 386Tex-Mex . . . . . . . . . Chicken Nachos . . . . . . . . . Page 387Tex-Mex . . . . . . . . . Sour Cream Enchiladas . . . . . . . . . Page 388Tex-Mex . . . . . . . . . Chicken Picante . . . . . . . . . Page 389Tex-Mex . . . . . . . . . Tex-Mex Baked Beans . . . . . . . . . Page 390

Northern European

Austrian . . . . . . . . . Vienna Schnitzel . . . . . . . . . Page 391Belgian . . . . . . . . . Belgian Beef Stew #2 . . . . . . . . . Page 392Belgian . . . . . . . . . Belgian Beef Stew . . . . . . . . . Page 393Croatian . . . . . . . . . Croatian Stuffed Cabbage Rolls (Sarma) . . . . . . . . . Page 394Czech . . . . . . . . . Czech Stuffed Green Peppers . . . . . . . . . Page 395Czech . . . . . . . . . Czech Roast Pork . . . . . . . . . Page 396Czech . . . . . . . . . Holuski . . . . . . . . . Page 397Danish . . . . . . . . . Danish Meat Balls (Frikadellar) . . . . . . . . . Page 398Danish . . . . . . . . . Danish Ham in Beer . . . . . . . . . Page 399Dutch . . . . . . . . . Dutch Leek Casserole . . . . . . . . . Page 400English . . . . . . . . . Toad-in-the-Hole . . . . . . . . . Page 401English . . . . . . . . . True Lancashire Hot Pot . . . . . . . . . Page 402English . . . . . . . . . Bangers and Mash . . . . . . . . . Page 403English . . . . . . . . . Saute of Beef with Wild Mushrooms . . . . . . . . . Page 404Finnish . . . . . . . . . Finnish Onion Pie . . . . . . . . . Page 405Finnish . . . . . . . . . Karjalan Pies . . . . . . . . . Page 406Finnish . . . . . . . . . Cornish Finnish Michigan Pasties . . . . . . . . . Page 407French . . . . . . . . . John's Flammekueche . . . . . . . . . Page 408French . . . . . . . . . French Tourtiere . . . . . . . . . Page 409French . . . . . . . . . French Beef Stew . . . . . . . . . Page 410French . . . . . . . . . Chicken Provencal . . . . . . . . . Page 411French . . . . . . . . . Beef Bourguignon . . . . . . . . . Page 412French . . . . . . . . . French Hamburgers (Bitoque Provencal) . . . . . . . . . Page 413French . . . . . . . . . Cassoulet . . . . . . . . . Page 414French . . . . . . . . . Coq au Vin Blanc or Rouge . . . . . . . . . Page 415French . . . . . . . . . Vegetarian Cassoulet . . . . . . . . . Page 416French . . . . . . . . . Chicken with Port Wine and Walnut Sauce . . . . . . . . . Page 417French . . . . . . . . . Cordon Bleu Chicken Rolls . . . . . . . . . Page 418French . . . . . . . . . Patti's Mussels a la Mariniere . . . . . . . . . Page 419French . . . . . . . . . Mussels Provencal . . . . . . . . . Page 420French . . . . . . . . . Moules en Sauce . . . . . . . . . Page 421French . . . . . . . . . Quiche Lorraine . . . . . . . . . Page 422French . . . . . . . . . Poulet aigu de Tarragon . . . . . . . . . Page 423German . . . . . . . . . Kaes-Spaetzle . . . . . . . . . Page 424German . . . . . . . . . Krautburger . . . . . . . . . Page 425German . . . . . . . . . Schnitzel . . . . . . . . . Page 426German . . . . . . . . . Bierocks . . . . . . . . . Page 427German . . . . . . . . . German Currywurst . . . . . . . . . Page 428German . . . . . . . . . German Rouladen . . . . . . . . . Page 429German . . . . . . . . . German Lasagna . . . . . . . . . Page 430German . . . . . . . . . Slow-Cooked German Short Ribs . . . . . . . . . Page 431Hungarian . . . . . . . . . Hungarian Stuffed Yellow Peppers . . . . . . . . . Page 432Hungarian . . . . . . . . . Hungarian Goulash . . . . . . . . . Page 433Hungarian . . . . . . . . . Chicken Paprikash . . . . . . . . . Page 434Hungarian . . . . . . . . . Hungarian Pork Chops . . . . . . . . . Page 435Irish . . . . . . . . . Irish Beef Stew with Guinness Stout . . . . . . . . . Page 436Irish . . . . . . . . . Irish Corned Beef and Cabbage . . . . . . . . . Page 437Norwegian . . . . . . . . . Norwegian Black Pot (Sort Gryte) . . . . . . . . . Page 438Norwegian . . . . . . . . . Farikal . . . . . . . . . Page 439Polish . . . . . . . . . Busia's Polish Sausage . . . . . . . . . Page 440Polish . . . . . . . . . Pierogi Casserole . . . . . . . . . Page 441Polish . . . . . . . . . Polish Cabbage Rolls . . . . . . . . . Page 442Polish . . . . . . . . . Polish Cabbage and Noodles . . . . . . . . . Page 443Polish . . . . . . . . . Bitkas . . . . . . . . . Page 444Polish . . . . . . . . . Kielbasa and Cabbage . . . . . . . . . Page 445Russian . . . . . . . . . Russian Vegetable Pie . . . . . . . . . Page 446Russian . . . . . . . . . Chicken Kiev . . . . . . . . . Page 447

South Pacific

Southern European

Russian . . . . . . . . . Pellmini . . . . . . . . . Page 448Scottish . . . . . . . . . Forfar Bridies . . . . . . . . . Page 449Scottish . . . . . . . . . Scottish Mince Pie . . . . . . . . . Page 450Scottish . . . . . . . . . Scottish Shepherd's Pie . . . . . . . . . Page 451Serbian . . . . . . . . . Serbian Ground Beef, Veggie, and Potato Bake . . . . . . . . . Page 452Serbian . . . . . . . . . Serbian Cevapcici . . . . . . . . . Page 453Swedish . . . . . . . . . Swedish Roast Beef . . . . . . . . . Page 454Ukrainian . . . . . . . . . Cossack Chicken and Mushrooms . . . . . . . . . Page 455Ukrainian . . . . . . . . . Ukrainian Chicken Kiev . . . . . . . . . Page 456Ukrainian . . . . . . . . . Potato and Cheese Pierogi . . . . . . . . . Page 457Ukrainian . . . . . . . . . Ukrainian Meat Filled Cabbage Rolls . . . . . . . . . Page 458

Australian . . . . . . . . . Aussie Chicken . . . . . . . . . Page 459Australian . . . . . . . . . Australian Hearty Mince . . . . . . . . . Page 460Australian . . . . . . . . . Tandoori Chicken . . . . . . . . . Page 461Australian . . . . . . . . . Australian BBQ Meatballs . . . . . . . . . Page 462Australian . . . . . . . . . Pig Burger . . . . . . . . . Page 463Australian . . . . . . . . . Australian Shrimp on the Barbie . . . . . . . . . Page 464Australian . . . . . . . . . Aussie-Style Meatloaf . . . . . . . . . Page 465Australian . . . . . . . . . Australian Chicken with Basil Sauce . . . . . . . . . Page 466Australian . . . . . . . . . Australian Savory Steak . . . . . . . . . Page 467Australian . . . . . . . . . Australian Pork with Port and Coffee Sauce . . . . . . . . . Page 468Australian . . . . . . . . . Ki See Ming . . . . . . . . . Page 469Australian . . . . . . . . . Sadie's Longboy Cheeseburgers . . . . . . . . . Page 470Hawaiian . . . . . . . . . Chicken Foster . . . . . . . . . Page 471Hawaiian . . . . . . . . . Hawaiian Chicken . . . . . . . . . Page 472Hawaiian . . . . . . . . . Tangy Hawaiian Chicken . . . . . . . . . Page 473Hawaiian . . . . . . . . . Hawaiian Shrimp . . . . . . . . . Page 474Hawaiian . . . . . . . . . Hawaiian Chicken Kabobs . . . . . . . . . Page 475Hawaiian . . . . . . . . . Waikiki Meatballs . . . . . . . . . Page 476Hawaiian . . . . . . . . . Sesame Crusted Mahi Mahi with Soy Shiso Ginger Butter Sauce . . . . . . . . . Page 477Indonesian . . . . . . . . . Indonesian Brisket of Beef . . . . . . . . . Page 478Indonesian . . . . . . . . . Chicken Broccoli Ca . . . . . . . . . Page 479Indonesian . . . . . . . . . Indonesian Pork Satay . . . . . . . . . Page 480Indonesian . . . . . . . . . Indonesian Chicken . . . . . . . . . Page 481New Zealand . . . . . . . . . New Zealand Mince Stew . . . . . . . . . Page 482South Pacific Regional . . . . . . . . . Spicy Polynesian Wrap . . . . . . . . . Page 483South Pacific Regional . . . . . . . . . Polynesian Chicken Fafa . . . . . . . . . Page 484South Pacific Regional . . . . . . . . . Polynesian Chicken . . . . . . . . . Page 485

Basque . . . . . . . . . Basque Chicken . . . . . . . . . Page 486Greek . . . . . . . . . Greek Manicotti . . . . . . . . . Page 487Greek . . . . . . . . . Pasta with Artichokes, Tomatoes, and Feta . . . . . . . . . Page 488Greek . . . . . . . . . Greek Shrimp in Tomato Sauce (Garithes Yiouvetsi) . . . . . . . . . Page 489Greek . . . . . . . . . Souvlaki . . . . . . . . . Page 490Greek . . . . . . . . . Greek Souzoukaklia . . . . . . . . . Page 491Greek . . . . . . . . . Cousin Cosmo's Greek Chicken . . . . . . . . . Page 492Greek . . . . . . . . . Moussaka . . . . . . . . . Page 493Greek . . . . . . . . . Cincinnati Chili . . . . . . . . . Page 494Greek . . . . . . . . . Pork Chop and Feta Skillet . . . . . . . . . Page 495Greek . . . . . . . . . Sharon's Scrumptious Souvlaki . . . . . . . . . Page 496Greek . . . . . . . . . Grecian Pork Tenderloin . . . . . . . . . Page 497Greek . . . . . . . . . Greek Bifteki . . . . . . . . . Page 498Greek . . . . . . . . . Lamb Stew with Green Beans . . . . . . . . . Page 499Greek . . . . . . . . . Greek Lasagna . . . . . . . . . Page 500Greek . . . . . . . . . Gyros Burgers . . . . . . . . . Page 501

Greek . . . . . . . . . Hariton's 'Famous' Vegetarian Casserole . . . . . . . . . Page 502Greek . . . . . . . . . Feta Cheese Turkey Burgers . . . . . . . . . Page 503Greek . . . . . . . . . Greek Chicken . . . . . . . . . Page 504Greek . . . . . . . . . Greek Burgers . . . . . . . . . Page 505Greek . . . . . . . . . Greek Style Garlic Chicken Breast . . . . . . . . . Page 506Greek . . . . . . . . . Greek Sausage (Sheftalia) . . . . . . . . . Page 507Greek . . . . . . . . . Calamari Macaronatha . . . . . . . . . Page 508Greek . . . . . . . . . Shrimp in Tomato Sauce with Feta Cheese (Garithes Yiouvetsi) . . . . . . . . . Page 509Greek . . . . . . . . . Glasser's Greek Marlin . . . . . . . . . Page 510Greek . . . . . . . . . Greek Squid (Soupies) . . . . . . . . . Page 511Greek . . . . . . . . . Grilled Salmon with Avocado Dip . . . . . . . . . Page 512Greek . . . . . . . . . Greek Mussels . . . . . . . . . Page 513Italian . . . . . . . . . Amazing Mussels . . . . . . . . . Page 514Italian . . . . . . . . . Chef Nick's Amazing Calamari . . . . . . . . . Page 515Italian . . . . . . . . . Cory's Best Calamari . . . . . . . . . Page 516Italian . . . . . . . . . Grilled Fillet Cacciatore . . . . . . . . . Page 517Italian . . . . . . . . . Swordfish Calabrian Style . . . . . . . . . Page 518Italian . . . . . . . . . Italian Chicken Marinade . . . . . . . . . Page 519Italian . . . . . . . . . Italian Chicken with Pesto Potatoes . . . . . . . . . Page 520Italian . . . . . . . . . Italian Barbecued Chicken . . . . . . . . . Page 521Italian . . . . . . . . . Clam Sauce with Linguine . . . . . . . . . Page 522Italian . . . . . . . . . Pasta Puttanesca . . . . . . . . . Page 523Italian . . . . . . . . . Roasted Chicken with Risotto and Caramelized Onions . . . . . . . . . Page 524Italian . . . . . . . . . Chungles Pasta . . . . . . . . . Page 525Italian . . . . . . . . . Veal, Chicken and Beef Canelloni . . . . . . . . . Page 526Italian . . . . . . . . . Classic Veal Marsala . . . . . . . . . Page 527Italian . . . . . . . . . Pork Osso Buco . . . . . . . . . Page 528Italian . . . . . . . . . Pasta with Garlic and Olive Oil . . . . . . . . . Page 529Italian . . . . . . . . . Chicken Piccata . . . . . . . . . Page 530Italian . . . . . . . . . Tuscan-Style Sausage . . . . . . . . . Page 531Italian . . . . . . . . . Baked Garlic Parmesan Chicken . . . . . . . . . Page 532Italian . . . . . . . . . Clams And Garlic . . . . . . . . . Page 533Italian . . . . . . . . . Italian Style Sausage . . . . . . . . . Page 534Italian . . . . . . . . . World's Best Lasagna . . . . . . . . . Page 535Italian . . . . . . . . . Pepperoni Bread . . . . . . . . . Page 536Italian . . . . . . . . . Eggplant Parmigiana Caponata . . . . . . . . . Page 537Italian . . . . . . . . . Pasta with Artichokes and Olives . . . . . . . . . Page 538Italian . . . . . . . . . Manicotti Cordon Bleu . . . . . . . . . Page 539Italian . . . . . . . . . Italian Roasted Red Pepper Pasta Sauce . . . . . . . . . Page 540Italian . . . . . . . . . Mama's Spaghetti and Meatballs . . . . . . . . . Page 541Italian . . . . . . . . . Pasta with Spinach Pesto Sauce . . . . . . . . . Page 542Italian . . . . . . . . . Ravioli with Bacon and Garlic . . . . . . . . . Page 543Italian . . . . . . . . . Pasta with Olive and Pepper Salsa . . . . . . . . . Page 544Italian . . . . . . . . . Pasta Picatta . . . . . . . . . Page 545Italian . . . . . . . . . Polenta-Stuffed Peppers . . . . . . . . . Page 546Italian . . . . . . . . . Penne Alla Napolitana . . . . . . . . . Page 547Portuguese . . . . . . . . . Portuguese Beef (Cacoila) . . . . . . . . . Page 548Portuguese . . . . . . . . . Portuguese Fisherman's Stew . . . . . . . . . Page 549Portuguese . . . . . . . . . Portuguese Sausage Sandwiches with Peppers, Onions, and Olives . . . . . . . . . Page 550Portuguese . . . . . . . . . Portuguese Cod Fish Casserole . . . . . . . . . Page 551Portuguese . . . . . . . . . Portuguese Steamed Clams . . . . . . . . . Page 552Sicilian . . . . . . . . . Old Fashioned Sicilian Succo . . . . . . . . . Page 553Sicilian . . . . . . . . . Sicilian Spaghetti . . . . . . . . . Page 554Sicilian . . . . . . . . . Swordfish a la Siciliana . . . . . . . . . Page 555Sicilian . . . . . . . . . Sicilian Pizza . . . . . . . . . Page 556Sicilian . . . . . . . . . Sicilian Eggplant Pasta Sauce . . . . . . . . . Page 557Southern EuropeanRegional

. . . . . . . . . Mediterranean Farfalle . . . . . . . . . Page 558

Southern EuropeanRegional

. . . . . . . . . Mediterranean Pasta . . . . . . . . . Page 559


. . . . . . . . . Emily's Vegetarian Mediterranean Pasta . . . . . . . . . Page 560

Spanish . . . . . . . . . Authentic Paella Valenciana . . . . . . . . . Page 561Spanish . . . . . . . . . Seafood, Sausage, and Bell Pepper Paella . . . . . . . . . Page 562Spanish . . . . . . . . . Spanish Cod . . . . . . . . . Page 563Spanish . . . . . . . . . Catalan-Style Pasta Sauce . . . . . . . . . Page 564Spanish . . . . . . . . . Paella . . . . . . . . . Page 565Spanish . . . . . . . . . Chicken Costa Brava . . . . . . . . . Page 566Spanish . . . . . . . . . Chicken Diablo . . . . . . . . . Page 567

Page 1

African

African Beef Patties

Ethnicity Type Author Source

African Regional Entree Rosamund Grant Classic African

History / Comments

This recipe is a modification of "Spicy Kebabs" that appears on page 18 of Classic African by RosamundGrant, published in 1997 by Anness Publishing Limited.

Ingredients

4 slices white bread2 tsp ground pepper12 tsp ground cumin12 tsp ground coriander1 tsp ground ginger2 tsp garam masala1 tbsp minced garlic1 egg1 tbsp lemon juice2 tsp hot pepper sauce2 onion1 1/2 lbs ground beef

Instructions

Place first 7 ingredients in a food processor, andprocess until bread is in crumbs.Place next 4 ingredients into the processor, andprocess until mixed well.Mix the processed mixture with the beef in a largebowl, form into patties, and grill or cook in a muffinpan.

Cook's Notes:

Page 2

African

African Spinach and Peanut Butter Stew


African Regional Entree Unknown www.recipesource.com

History / Comments

Unknown

Ingredients

2 onions2 tomatoes (peeled or tinned)2 lb spinach4 tbsp peanut butter (not sweet!)saltpepperoil for frying

Instructions

Slice the onions and fry in oil until soft. Peel thetomatoes in boiling water (or use tinned tomatoes).Slice and add to the onions. Wash, trim and chopthe spinach coarsely. Add to the stew and cook,covered, over a medium heat for 5 minutes, stirringto prevent sticking. Thin the peanut butter with hotwater to make a smooth paste. Add to the stew.Season with salt and pepper and cook for another 5- 10 minutes, stirring and adding water if necessaryto prevent sticking.

Cook's Notes:

Page 3

African

African Vegetarian Stew


African Regional Entree Betty Wedman Unknown

History / Comments

American Diabetes Association Holiday Cookbook by Betty Wedman, 1986.

Ingredients

4 small kohlrabies or parsnips, peeled and cut intochunks1 large onion, chopped2 sweet potatoes, peeled and cut into chunks2 zucchini, sliced thick5 fresh tomatoes or 1 16 oz can15 oz can of garbanzo beans, undrained1/2 cup couscous or bulgar wheat1/4 cup raisins1 tsp ground coriander1/2 tsp ground turmeric1/2 tsp ground cinnamon1/2 tsp ground ginger1/4 tsp ground cumin3 cups water

Instructions

Combine all the ingredients in a large saucepan.Bring to a boil, lower the heat, and simmer until thevegetables are tender, about 30 minutes.

Cook's Notes:

Page 4

African

African Peanut Butter Stew (Dovi)


African Regional Entree Stephen Ceideburg www.recipesource.com

History / Comments

Unknown

Ingredients

2 tbsp butter2 medium onions, finely chopped2 garlic cloves, finely sliced and crushed1 tsp salt1/2 tsp pepper1 chili pepper, seeded and minced1 chicken, cut in serving pieces2 green bell peppers, chopped3-4 tomatoes, chopped2 cup water6 tbsp smooth peanut butter1/2 lb spinach

Instructions

Melt butter in a large stew pot over moderate heat;add onions, saute until golden brown. Add garlic,salt, pepper and hot pepper. Stir-fry 2 or 3 minutes;add chicken and bell peppers. Fry stirringoccasionally, until chicken browns on all sides.Mash tomatoes with a fork an mix them into thestew, along with the water. Reduce heat, cover, andsimmer 10 minutes. Thin the peanut butter with a fewtablespoons of hot broth from the pot. Add half of thepeanut paste to the stew; continue simmering untilchicken is well done. Wash spinach. Place in a pot,cover, and steam (the water clinging to the leavesis sufficient for steaming) until tender. Drain andcombine with remaining peanut paste. Servegreens with the stew. Serves 4 to 6.

Cook's Notes:

Page 5

African

African Eggplant Curry


African Regional Entree Unknown www.recipesource.com

History / Comments

Unknown

Ingredients

4 large eggplants, peeled & cubed2 tsp salt2 large onions, chopped2 garlic cloves, crushed4 tbsp oil1 tsp cumin seeds, crushed1 tsp coriander3 cardamom pods2 tsp fresh ginger, grated1/2 tsp turmeric1 tsp salt2 chili peppers, crushed3 large potatoes, chopped1 tomato, peeled & chopped1 tsp tomato paste

Instructions

Sprinkle eggplant pieces with salt & set aside for 6 to8 minutes. Meanwhile in a large skillet, sauteonions & garlic in the oil until golden, stirring &ensuring that it's not scorching. Add all the spices& peppers & stir- fry a couple of minutes. Squeezeeggplant pieces to get rid of excess moisture.Dump the pieces into the pot. Stir until they becomelimp & slightly golden. Add more oil if necessaryAdd the potatoes & let them brown on all sides.When potatoes are somewhat tender, but still forkresistant, add tomatoes, paste & 1 1/2 c water. Stir,bring to a boil, reduce heat & simmer untilvegetables are tender but not mushy. The sauceshould be thick, like syrup. If too thin, simmer a littlelonger. Serve over rice.

Cook's Notes:

Page 6

African

Peri Peri African Chicken


African Regional Entree Unknown Unknown

History / Comments

This is a great spicy marinade recipe, a traditional African dish, great for BBQ. Nice with salad and fries,but I like adding it to a pita with salad and garlic Greek yogurt (3/4 cup Greek yogurt and 3 cloves ofcrushed garlic with finely chopped chives). Don't go on a date though, gives you wicked garlic breath!Original recipe yield: 4 servings.

Ingredients

1/4 cup paprika2 tablespoons hot chili powder1 cup fresh lemon juice3 cloves garlic, minced1 1/2 teaspoons chopped fresh ginger1 1/2 teaspoons salt4 bone-in chicken breast halves

Instructions

In a large bowl, stir together the paprika, chilipowder, lemon juice, garlic, ginger and salt. Rubchicken with the mixture, place in a dish, andmarinate for 3 hours. Preheat a grill for mediumheat. Place chicken onto the grill and discard themarinade. Cook for about 30 minutes, turningoccasionally, until the skin is slightly charred andjuices run clear.

Cook's Notes:

Page 7

African

Kofta


Egyptian Entree Unknown www.allrecipes.com

History / Comments

none

Ingredients

1 pound ground beef1 onion, diced1 egg yolk2 tablespoons chopped fresh oreganosalt and pepper to taste1 bamboo skewers, soaked in water for 20 minutes

Instructions

In a medium bowl, mix together the ground beef,onion, egg yolk, oregano, salt and pepper. Pick upmedium sized handfuls and press them ontoskewers. Roll on a lightly oiled clean surface untilthe mixture looks like a large ground beef hot dogwith about 1 1/2 inches at each end of the skewer.Place your fingers in the middle of the skewer andseparate the meat log into two sausages with about1 inch of skewer sticking out at each end. Prepare agrill for high heat, or if you only have a grill pan, likemyself, heat it over medium-high heat. Place thesausages on the grilling surface, and cook for about10 minutes, turning once or twice for even cooking.Serve immediately.

Cook's Notes:

Page 8

African

Egyptian Rice with Beef


Egyptian Entree Unknown www.recipesouce.com

History / Comments

Unknown

Ingredients

1 lb ground chuck1 small onion, chopped2 cans beef consomme2 to 3 tbsp soy sauce1 tsp Worcestershire sauce1 jar sliced mushrooms, drained1 cup raw ricesalt and pepper to taste

Instructions

Brown hamburger & onion. Add remainingingredients. Cover and simmer until rice is done. Toserve, put on top a dollop of sour cream andsprinkle with toasted slivered almonds.

Cook's Notes:

Page 9

African

Ethiopian Curry (Alicha)


Ethiopian Entree Unknown www.recipesouce.com

History / Comments

Unknown

Ingredients

1 cup onions; sliced2 tbsp corn oil2 lb meat with bone; beef/lamb/goat, cut in 3-inchpieces2 cloves garlic; sliced1 tsp salt (or to taste)1 fresh hot green chili; sliced1/4 tsp fresh gingerroot; crushed1/4 tsp mustard seeds; crushed1/4 tsp caraway seeds; crushed1/4 tsp tumeric; ground1 1/2 cup water

Instructions

In dry pan over medium heat, stir fry onions for 2mins. Add the oil and stir fry 1 minute longer. Addthe meat and brown 5 mins, stirring frequently. Addall of the spices and seasonings at one time and stirwell. Add the water and bring to a boil. Cover thepan and cook over moderate heat for about 45mins, or until the meat is tender. Should the currydry out too quickly, add another 1/2 cup water. Atthe end of the 45 mins, there should be very littlesauce. Serve warm or at room temperature.

Cook's Notes:

Page 10

African

Ethiopian Spicy Chicken Stew (Doro Wat)


Ethiopian Entree Unknown www.recipesource.com

History / Comments

Unknown

Ingredients

3 lb chicken2 cups onion, chopped2 tbsp garlic, minced2 tbsp lemon juice2 tsp salt2 tsp fresh ginger, chopped1/2 tsp fenugreek1/2 tsp cardamom1/4 tsp nutmeg1/4 cup butter or niter kebbeh3/4 cup water1/4 cup dry white wine1/4 cup Berbere sauce2 tbsp paprika4 hard boiled eggs

Instructions

Cut chicken into serving pieces and pat dry.Combine onion, garlic, lemon juice, salt, ginger,fenugreek, cardamom, nutmeg, and butter or niterkebbeh in a saucepan. Simmer two to threeminutes. Add the water, wine, berbere sauce, andpaprika. Cook briskly for three to five minutes oruntil sauce is the consistency of cream. Add thechicken pieces. Cover tightly and simmer 15minutes. Pierce egg with tines of a fork and add tothe pan. Cover and cook 15 minutes more, or untilchicken is tender.

Cook's Notes:

Page 11

African

Kenyan Vegetarian Stew (Kunde)


Kenyan Entree Troth Wells www.recipesource.com

History / Comments

Unknown

Ingredients

1 onion, chopped6 tomatoes, chopped1 cup black eyed peas, cooked1 cup peanuts, groundOilSalt

Instructions

Heat the oil & cook the onion until it turns golden &transparent. Add the tomatoes & let them cook for 3minutes. While they are cooking, roughly mash thepeas with a fork. Transfer the peas to the pancontaining the cooking onion & tomatoes. Cookthem for 5 minutes. Stir from time to time. Spoonin the ground peanuts & mix well. Season &continue to cook gently for 10 minutes. Serve withrice.

Cook's Notes:

Page 12

African

Moroccan Chicken with Olives


Moroccan Entree Unknown www.world-recipes.info

History / Comments

Unknown

Ingredients

12 chicken pieces1 teaspoon ground cinnamon1 teaspoon ground ginger1/2 teaspoon ground turmeric1 teaspoon ground sweet paprika1/2 teaspoon ground pepper1/4 cup olive oil2 onions, chopped1 red bell pepper, chopped1/4 cup fresh coriander, chopped1 1/2 cups chicken stockgrated rind from one lemon2 tablespoons lemon juice1 cup green olives

Instructions

Combine chicken with spices in large bowl. Standcovered, for 1 hour. Heat 2 tablespoons oil in alarge pan. Cook chicken until well browned, but notcooked through. Transfer to larger pan. Addremaining oil to pan. Add onion and capsicum.Cook over low heat for 5 minutes, stirring. Transferto large pan with chicken pieces. Add coriander andstock, lemon rind, juice and olives. Simmer, covered,for 40 minutes, until tender and liquid hasreduced.Thicken sauce with cornflour if desired.Serve over rice.

Cook's Notes:

Page 13

African

Moroccan Chicken Stew


Moroccan Entree Unknown www.recipesource.com

History / Comments

Unknown

Ingredients

8 chicken thighs, skinned,1 tbsp vegetable oil1 large onion, chopped2 large garlic, cloves, minced1/2 tsp turmeric1/4 tsp cinnamon1/8 tsp red pepper4 cloves2 bay leaves4 cups chicken stock16 oz diced tomatoes with juice1 medium green pepper, sliced in 1-inch pieces2 carrots, sliced1/2 tsp salt16 oz can chick peas, drained4 cups cooked couscous1/4 cup raisins, seedless1/4 cup almonds, sliced

Instructions

Pour the oil into a Dutch oven over medium-highheat. Add the onion, garlic, and cook, stirring, about2 minutes or until the onion is soft but not brown.Stir in the turmeric, cinnamon, red pepper, cloves,and bay leaf. Add chicken and chicken stock andcook over medium-high heat until liquid boils.Reduce heat to low, cover and cook for 25 minutes.Add tomatoes, green pepper, carrots, and salt, andcook for another 10 minutes or until the chicken andthe vegetables are tender. In each of eight soupplates, place one-eighth of the couscous. With aslotted spoon, arrange the chicken and vegetablesaround the couscous. Ladle broth over all, sprinklewith raisins and almonds. Serve.

Cook's Notes:

Page 14

African

Moroccan Lemon Chicken with Olives



History / Comments

Unknown

Ingredients

1 medium onion, peeled and quartered2 garlic cloves, peeled and minced2 1/2 lb chicken, skinned2 tbsp flour1 tbsp olive oil2 1/2 cup water, divided1/8 tsp saffron1/2 tsp ground ginger1/2 tsp ground cumin1/2 tsp paprika1/4 tsp salt3 tbsp lemon juicepeel of 2 lemons, grated1/2 cup green olives, pitted and coarsely chopped2 tbsp minced cilantro3/4 cup couscousfresh ground black pepper

Instructions

In a food processor, finely chop onion and garlic.Dredge chicken in flour. In a large skillet, heat oilover medium heat. Saute chicken and onionmixture until mixture has softened, about 10minutes. Stir in one cup water, saffron, ginger,cumin, paprika, salt and lemon peel. Bring to a boil,reduce heat and simmer, covered, 35 minutes.Remove chicken from sauce and allow to cool afew minutes. Debone chicken and cut meat intosmall pieces. Put meat back into sauce with thelemon juice, olives, cilantro and pepper. Simmergently 5 minutes. While the chicken is cooking,bring 1 1/2 cups of water to a boil in a mediumsaucepan. Add the couscous and bring back to aboil. Remove from heat and allow to sit for 5minutes. Spoon chicken mixture over couscous andserve.

Cook's Notes:

Page 15

African

Moroccan Vegetable Ragout


Moroccan Entree Unknown Unknown

History / Comments

This is a modification of a recipe titled "Vegetable Ragout with Cumin and Ginger" that appeared on page206 of the May, 1995 special Mediterranean issue of Bon Appetit.

Ingredients

2 tbs olive oil2 medium onion, chopped2 carrots, sliced1 stalk celery, sliced1 cinnamon stick1 tsp minced garlic1/2 tsp ground cumin1/2 tsp ground ginger1/2 tsp ground turmeric1 large pinch crushed saffron threads2 cups peeled and diced potatoes1 cup chicken or vegetable broth1/4 tsp hot pepper sauce1/4 cup raisins1 16 oz can of garbanzo beans, drained2 small zucchini, cut in 1/2 inch dice1 large tomato, diced (or one can dice tomatoes)2 tbs sliced almonds

Instructions

Heat oil in a heavy pot over medium heat. Addonions, garlic, carrots, celery, cinnamon stick,cumin, ginger, turmeric, and saffron. Sautevegetable mixture until it begins to soften(approximately 10 minutes). Add potatoes, broth,pepper sauce, and raisins. Bring mixture to a boil,reduce heat to medium-low, cover, and for 10minutes. Add garbanzo beans, tomatoes, andzucchini. Cover and simmer for about 8 minutes.Transfer ragout to bowls and sprinkle with almonds.

Cook's Notes:

Page 16

African

Moroccan Spicy Vegetable Couscous



History / Comments

Unknown

Ingredients

1/2 tsp vegetable oil2 green onions, chopped1 sweet red pepper, chopped1 garlic clove, minced2 tomatoes, chopped1 zucchini, diced1 cup chick peas, cooked1 cup boiling water1/4 tsp salt1/2 tsp curry powder1 tsp ground cumin2 tbsp fresh parsley1/8 tsp ground cinnamon1/2 tsp ginger1/4 tsp cayenne1 cup couscous

Instructions

In a medium-size skillet; heat the oil. Add greenonions, sweet pepper, garlic, tomatoes andzucchini; saute 5 min, stirring. Remove from heatand keep warm. In a medium-size saucepan,combine the remaining ingredients. Mix, cover andlet stand 5 minutes, until liquid is absorbed. Add thefirst mixture and fluff with a fork.

Cook's Notes:

Page 17

African

Moroccan Chicken #1



History / Comments

Unknown

Ingredients

1 16 oz can chick peas3 lb chicken pieces1 t turmeric1/2 t cumin groundsalt1/8 t cayenne pepper2 T oil1 lg onion, finely choppedjuice of 1 lemon

Instructions

Dry chicken pieces with paper towels. Combineturmeric and cumin with 1 t salt and the cayennepepper and rub into the chicken. Let stand for 15minutes. (I use less chicken when I make this dish,sometimes I also substitute boneless breast ortenders.) Heat oil in a frying pan and brown chickenpieces on all sides. Remove to a plate and addonion to pan. Fry gently until soft, add garlic andcook a few seconds. Pour onion mixture into chickpeas and add chicken pieces and 1 Tablespoon ofthe lemon juice. Cover and simmer gently untilchicken and chick peas are tender and liquid isconsiderably reduced. About 1/2 hour. Taste andadd salt if necessary, and more lemon juice to give apleasant tang. Remove chicken pieces carefully,place chick peas and liquid in a deep dish, put thechicken on top and garnish with lemon wedges.

Cook's Notes:

Page 18

African

Moroccan Beef Stew



History / Comments

Unknown

Ingredients

2 lb Chuck roast, cut into bite-size pieces1/2 c Chopped onion1/4 ts Cumin2 c Juice/water3 tb Flour2 Cloves minced garlic1/4 ts Ginger1/2 ts Paprika2 ts Salt1 c Sliced carrots1/8 ts Cayenne pepper1/4 ts Coriander2 tb Vegetable oil3 sm Tomatoes, wedged1 c Chopped celery1/4 ts Turmeric parsley flakes20 oz Pineapple chunk

Instructions

Dredge beef in flour and salt and brown in oil. Pouroff drippings. Add spices, celery, onion and garlic.Stir in juice and water. Cook slowly 1 hour. Addcarrots and cook 30 minutes more. Add pineappleand tomatoes and heat through. Garnish withparsley.

Cook's Notes:

Page 19

African

Easy Moroccan Chicken


Moroccan Entree Ellie Mathews Unknown

History / Comments

This is a modification of a recipe entitled Salsa Couscous Chicken by Ellie Mathews of Seattle, which wonthe grand prize in the 1998 Pillsbury Bake-Off.

Ingredients

2 tbsp olive oil1/2 cup sliced or coarsely chopped almonds1 tbsp minced garlic4 boneless chicken breast halves2 cups chunky salsa1/2 cup water1/4 cup raisins2 tbsp honey1 1/2 tsp ground cumin1 tsp ground cinnamon

Instructions

Heat oil in a skillet, and sauté almonds until they aregolden brown (approximately 2 minutes). Removethe almonds, and set aside. Add chicken, and sautéfor 5 minutes, turning once. Add garlic to skillet forthe last minute the chicken is sautéing. Combinesalsa and all remaining ingredients in a bowl, mixwell, and pour over chicken. Bring to a boil, reduceto a simmer, cover tightly, and cook 20 minutes. Stirin the almonds. Serve with couscous or rice.

Cook's Notes:

Page 20

African

Moroccan Lamb Pilaf


Moroccan Entree Unknown www.allrecipes.com

History / Comments

Unknown

Ingredients

2 tablespoons vegetable oil, divided1 1/2 lb boneless lamb stew meat cut into 1/2 inchstrips1/2 teaspoon Greek-style seasoning1 onion, chopped2 stalks celery, minced1 cup dry bulgur wheat1 1/2 cups chicken broth1 pinch ground cinnamon1 pinch ground allspice1/4 cup raisins1/4 cup slivered almonds

Instructions

Heat 1 tablespoon of oil in a large skillet overmedium high heat. Season lamb strips with Greekseasoning and saute in oil until browned. Removefrom skillet and set aside. Reduce heat to mediumand heat remaining tablespoon of oil. Saute onionand celery until soft, then add bulgur wheat andcontinue cooking, stirring often, for an additional 5minutes. Stir in reserved lamb, broth, cinnamon andallspice. Reduce heat to low and simmer for 15 to20 minutes, covered, until liquid has been absorbed.Garnish with raisins and almonds and serve.

Cook's Notes:

Page 21

African

Moroccan Pork and Couscous


Moroccan Entree Unknown www.lindsayolives.com

History / Comments

Unknown

Ingredients

1/2 cup non fat or low fat plain yogurt1 (1 pound) well-trimmed pork tenderloin1 teaspoons ground coriander1 teaspoon paprika1 teaspoon ground cumin3/4 teaspoon salt1/4 teaspoon cinnamon1/8 teaspoon cayenne pepper2 teaspoons olive oil1-1/2 cups reduced sodium chicken or beef broth1/2 cup julienned or thinly sliced carrots1/3 cup golden or dark raisins1 cup whole wheat or regular couscous, uncooked1/2 cup Pitted Ripe or Kalamata or StuffedManzanillaOlives, halved crosswise3 tablespoons chopped fresh cilantro

Instructions

To thicken yogurt, place yogurt in a paper towel linedstrainer; place strainer over a bowl to catch liquid.Let stand at room temperature 15 minutes whilepreparing pork and couscous. Cut pork crosswiseinto 1-inch slices. Press down on cut sides of slicesto flatten pork to form 1/2- inch thick medallions. In asmall bowl, combine coriander, paprika, cumin, salt,cinnamon and cayenne pepper; mix well. Sprinkle 2teaspoons of the mixture over pork medallions;reserve remaining spice mixture for couscous. Heatoil in a large nonstick skillet over medium heat untilhot. Add pork; cook 4 minutes per side or until nolonger pink in center. Meanwhile, combine broth,carrots and raisins in a medium saucepan. Bring toa simmer over high heat. Stir in couscous andolives; mix well. Cover; remove from heat and letstand until liquid is absorbed, about 5 minutes.Transfer couscous to serving plates; top with porkand garnish with thickened yogurt and cilantro.Makes 4 servings.

Cook's Notes:

Page 22

African

Moroccan Chicken #2


Moroccan Entree Unknown www.allrecipes.com

History / Comments

Spices, spices, spices! This recipe is thick with 'em, and your taste buds will be thick with pleasure fromMoroccan Chicken. This exotic tasting dish is a definite crowd pleaser! Original recipe yield: 4 servings.

Ingredients

1 pound skinless, boneless chicken breast meat -cubed2 teaspoons salt1 onion, chopped2 cloves garlic, chopped2 carrots, sliced2 stalks celery, sliced1 tablespoon minced fresh ginger root1/2 teaspoon paprika3/4 teaspoon ground cumin1/2 teaspoon dried oregano1/4 teaspoon ground cayenne pepper1/4 teaspoon ground turmeric1 1/2 cups chicken broth1 cup crushed tomatoes1 cup canned chickpeas, drained1 zucchini, sliced1 tablespoon lemon juice

Instructions

Season chicken with salt and brown in a largesaucepan over medium heat until almost cookedthrough. Remove chicken from pan and set aside.Saute onion, garlic, carrots and celery in same pan.When tender, stir in ginger, paprika, cumin,oregano, cayenne pepper and turmeric; stir fry forabout 1 minute, then mix in broth and tomatoes.Return chicken to pan, reduce heat to low andsimmer for about 10 minutes. Add chickpeas andzucchini to pan and bring to simmering once again;cover pan and cook for about 15 minutes, or untilzucchini is cooked through and tender. Stir in lemonjuice and serve.

Cook's Notes:

Page 23

African

Marrakesh Vegetable Curry


Moroccan Entree Leah Perez www.allrecipes.com

History / Comments

"A vegetable-full curry! Serve this curry over your favorite rice and you're sure to have a tasty meal. If youhave carrot-ginger juice available to you, try using it in place of the orange juice - either one is delicious!"Original recipe yield: 6 servings.

Ingredients

1 sweet potato, peeled and cubed1 medium eggplant, cubed1 green bell pepper, chopped1 red bell pepper, chopped2 carrots, chopped1 onion, chopped6 tablespoons olive oil3 cloves garlic, minced1 teaspoon ground turmeric1 tablespoon curry powder1 teaspoon ground cinnamon3/4 tablespoon sea salt3/4 teaspoon cayenne pepper1 (15 ounce) can garbanzo beans, drained1/4 cup blanched almonds1 zucchini, sliced2 tablespoons raisins1 cup orange juice10 ounces spinach

Instructions

In a large Dutch oven place sweet potato, eggplant,peppers, carrots, onion, and three tablespoons oil.Saute over medium heat for 5 minutes.In a medium saucepan place 3 tablespoons olive oil,garlic, turmeric, curry powder, cinnamon, salt andpepper and saute over medium heat for 3 minutes.Pour garlic and spice mixture into the Dutch ovenwith vegetables in it. Add the garbanzo beans,almonds, zucchini, raisins, and orange juice.Simmer 20 minutes, covered.Add spinach to pot and cook for 5 more minutes.Serve!

Cook's Notes:

Page 24

African

Moroccan Lamb Kabobs


Moroccan Entree Rich Madigan www.allrecipes.com

History / Comments

"A magnificent sweet and spicy lamb recipe. You can increase cayenne and other spices to suit individualtastes. Serve in warm pita bread with mixed greens (try using some strongly flavored ones) and freshherbs. Drizzle with a lemon and herb yogurt sauce or a tzatziki sauce." Original recipe yield: 6 servings.

Ingredients

2 pounds ground lamb1 cup raisins5 ounces goat cheese1/3 cup mayonnaise1 red onion, finely chopped2 cloves garlic, finely chopped2 tablespoons chopped fresh cilantro3/4 tablespoon ground cayenne pepper1/2 teaspoon ground cumin1/2 teaspoon ground coriandersalt to tastecoarsely ground black pepper to taste

Instructions

Preheat an outdoor grill for high heat and lightly oilgrate.In a medium bowl, mix together ground lamb, raisins,goat cheese, mayonnaise, red onion, garlic,cilantro, cayenne pepper, cumin, ground coriander,salt and black pepper. Divide the mixture intoapproximately 6 even portions, and press aroundskewers. Place skewers on the grill. Cookapproximately 4 minutes per side, or until thecheese has melted, the raisins are tender and lambhas reached desired doneness.

Cook's Notes:

Page 25

African

Moroccan Lamb Kebabs with Golden Couscous


Moroccan Entree Bruce Aidells Unknown

History / Comments

Bon Appétit (July 2003) Makes 8 servings

Ingredients

3/4 cup olive oil2/3 cup fresh lemon juice6 large garlic cloves, minced2 tablespoons chopped fresh mint4 teaspoons salt4 teaspoons grated lemon peel2 teaspoons ground black pepper2 teaspoons ground coriander1 teaspoon ground cumin4 lbs well-trimmed boneless leg of lamb, cut into 2-inchcubes16 12-inch-long metal skewers32 whole dried apricots (preferably Mediterranean),soakedin boiling water 5 minutes, drained4 red onions, each cut into 8 chunksGolden Couscous

Instructions

Whisk first 9 ingredients in medium bowl to blend.Transfer 1/2 cup marinade to small bowl; cover,chill, and reserve as basting sauce. Add lamb toremaining marinade in medium bowl; toss to coat.Marinate 2 hours at room temperature or cover andrefrigerate overnight.Prepare barbecue (medium-high heat). Removelamb from marinade. Thread lamb cubes onto 8skewers, dividing equally. Thread apricots andonion chunks alternately on remaining 8 skewers.Brush all skewers with some of reserved 1/2 cupmarinade. Sprinkle onion-apricot skewers with saltand pepper. Grill onion-apricot skewers until onionssoften and begin to brown, occasionally turning andbasting with marinade and moving skewers to coolerpart of barbecue if necessary to keep apricots fromburning, about 10 minutes. Grill lamb to desireddoneness, turning occasionally, about 8 minutes formedium-rare.Mound Golden Couscous on platter. Top withskewers and serve.

Cook's Notes:

Page 26

African

Moroccan Lamb and Eggplant Matzo Pie with Spicy Tomato Sauce


Moroccan Entree Unknown Gourmet Magazine4/2004

History / Comments

Unknown

Ingredients

1/2 cup olive oil plus additional for brushing on matzo1 medium onion, finely chopped1 1/2 lb ground lamb3 garlic cloves, finely chopped2 1/2 teaspoons salt1 1/2 teaspoons ras-el-hanout (Moroccan spiceblend)*1 teaspoon dried oregano, crumbled1 teaspoon dried mint, crumbled1/2 teaspoon black pepper1/4 teaspoon cinnamon2 (28- to 32-oz) cans whole tomatoes in juice,chopped (6cups), reserving juice2 lb eggplant, peeled and cut crosswise into 1/3-inchslices6 matzos (about 6 inches square)1/4 teaspoon cayenne3/4 teaspoon sugar

Instructions

Make lamb filling: Heat 3 tablespoons oil in a 12-inch heavy skillet (2 inches deep) over moderatelyhigh heat until hot but not smoking, then sautéonion, stirring occasionally, until golden, about 5minutes. Add lamb and sauté, stirring and breakingup lumps, until no longer pink, about 5 minutes. Addtwo thirds of garlic, 1 1/2 teaspoons salt, and 1teaspoon ras- el-hanout with oregano, mint, pepper,and cinnamon, then sauté, stirring, 1 minute. Stirin 4 cups tomatoes with some of juice (reservingremaining tomatoes and juice for sauce) andsimmer, uncovered, stirring occasionally, untilslightly thickened, 10 to 12 minutes.Roast eggplant and assemble pie:Preheat broiler.Toss eggplant slices with 4 tablespoons oil and 1/2teaspoon salt in a bowl. Brush a large shallow bakingpan (1/2 to 1 inch deep) generously with oil andarrange as many slices as possible in 1 layer. Broil,in batches if necessary, 5 to 7 inches from heat,turning slices over as they brown (about halfwaythrough broiling), until tender, 12 to 15 minutestotal.Put oven rack in middle position and preheat oven to350°F.Soak matzos, 1 or 2 at a time, in a pan of warmwater until matzos are slightly softened but still holdtheir shape, 1 to 1 1/2 minutes. Let excess waterdrip off and transfer matzos to paper towels orkitchen towels to drain.Arrange 2 matzos side by side in a generously oiled13- by 9- by 2-inch (3-quart) baking dish to nearlycover bottom. Spread 3 cups lamb filling overmatzos in pan. Arrange 2 matzos side by side ontop, then spread remaining filling over them.Arrange eggplant slices in 1 layer over filling(overlapping slices slightly if necessary), thenarrange remaining 2 matzos on top and brush withoil. Bake, covered with foil, 20 minutes, thenremove foil and continue to bake until filling is hot,about 10 minutes more.Make tomato sauce while pie bakes:Purée remaining 2 cups chopped tomatoes with juicein a blender. Heat remaining tablespoon oil in a 10-to 12-inch skillet over moderate heat, then cookcayenne, remaining garlic, and remaining 1/2teaspoon each ras-el-hanout and salt, stirring, untilgarlic is golden, about 1 minute. Add tomato puréeand sugar and simmer, uncovered, stirringoccasionally, until slightly thickened, 4 to 6 minutes.Cooks' note: Lamb filling and tomato sauce can bemade 1 day ahead and cooled completely, thenchilled separately, covered. Bring to roomtemperature before using.*Available at specialty foods shops and Kalustyan's(800- 352-3451).Makes 8 main-course servings.

Cook's Notes:

Page 27

African

Grilled Ham Steak Kabobs with Peach Slaw


Moroccan Entree Cook's Ham www.allrecipes.com

History / Comments

"This recipe is courtesy of Chef Eddie Matney, Eddie Matney's Restaurant, Phoenix, AZ. Try this exotic dishat your next cook-out. Grilled ham steak is served on a bed of peach slaw spiced with a Moroccanseasoning blend." Original recipe yield: 4 servings.

Ingredients

1 Cook's brand Bone-In Thick Cut Ham SteakWooden (soaked in water) or metal skewers1 1/2 teaspoons Moroccan Spice*1 tablespoon olive oil2 tablespoons red bell pepper, diced4 peaches, sliced3 ounces snow peas, julienne1 tablespoon mint, chopped1 tablespoon rice wine vinegar2 teaspoons whole grain mustard2 teaspoons sugarPinch of cayenne pepper1 tablespoon olive oilSalt and pepper to tasteMoroccan Spice:3 teaspoons ground cinnamon2 teaspoons ground cumin1 teaspoon ground ginger1 teaspoon turmeric

Instructions

Prepare charcoal or gas grill. Cut ham steak in 1 by3-inch strips and place on water soaked woodenskewers. Sprinkle on Moroccan spice and olive oil.Place skewers on grill over medium heat untilgolden brown.Combine remaining ingredients and mix well. Setaside. Scoop peach slaw on a plate and lay kabobson top.

Cook's Notes:

Page 28

African

Goat Shoulder Braised with Prunes and Preserved Lemons


Moroccan Entree Always Cooking UpSomething

www.allrecipes.com

History / Comments

"Goat is a delicious, mild-flavored meat that is overlooked in the U.S. This recipe results in a tender, savorydish that, while unusual, is still basically good old comfort food. This would be great to serve with Israeli-style couscous; alternatively, you could add some potato chunks to the pan halfway through the cooking."Original recipe yield: 6 servings.

Ingredients

3 pounds goat shouldersalt and freshly ground black pepper to taste2 tablespoons olive oil1 medium yellow onion, chopped10 pitted prunes, chopped1/4 cup chopped Moroccan preserved lemon1/2 cup dry red wine1 1/2 cups chicken broth

Instructions

Preheat the oven to 325 degrees F (165 degrees C).Heat the oil in a Dutch oven over medium-high heat.Season the goat shoulder with salt and pepper, andplace into the pan. Brown quickly on all sides. Addthe onions to the pan, and cook, stirring constantlyuntil browned. Mix in the prunes and preservedlemon; cook and stir for a few minutes to blend theflavors. Pour in the red wine and chicken broth, andbring to a simmer.Cover the Dutch oven, and bake for 2 hours, or untilmeat is so tender that it falls off of the bone.

Cook's Notes:

Page 29

African

North African Chicken in Tomato Honey Sauce


North African Entree Unknown Unknown

History / Comments

This recipe actually came from the Indianapolis Star about two years ago. We do not have the originalauthor so we cannot give credit where credit is due. However, it is an easy, tasty, and colorful dish toprepare!

Ingredients

2-3 tablespoons olive oil1 medium onion, chopped2 large garlic cloves, sliced1 can (14 1/2 ounces) chopped tomatoes2-4 fresh tomatoes, chopped2 tablespoons honey1 teaspoon cinnamonSalt and pepper to taste2 lbs. boneless, skinless chicken breasts or bone-inChicken pieces (we like thighs better)1/3 cup toasted slivered almondsCouscous

Instructions

Heat 2 tablespoons oil in a large skillet that has a lid.Saute onions and garlic until the onions are goldenand the garlic is soft. Remove from skillet andpulse a few times in the food processor.Add the canned and fresh tomatoes, honey,cinnamon and pepper and process until almost asmooth puree. Set aside.If needed, add the remaining olive oil to the skillet.Sprinkle chicken with salt and pepper; brown lightlyon both sides. Cover with processed tomato sauceand bring to a boil. Reduce heat and cover pan.Simmer chicken 10- 15 minutes for bonelessbreasts or 30-40 minutes for bone- in pieces.When chicken is cooked through, remove from skilletand keep warm.Increase heat and cook sauce until it starts tothicken. Spoon sauce over chicken. Sprinkle withtoasted almonds and serve over couscous.

Cook's Notes:

Page 30

African

South African Lamb Sosaties(Kebabs)


South African Entree Brian Wilson www.allrecipes.com

History / Comments

"This is a traditional South African braai (bbq) dish that can also be prepared using venison or beef. Thisdish is best if meat and vegetables are allowed to marinate overnight before grilling." Original recipe yield:8 kebabs.

Ingredients

1 cup plain yogurt2 teaspoons curry powder1 tablespoon white sugar1 tablespoon vegetable oil1 large onion1 cup cubed lamb stew meat12 ounces dried apricots8 kabob skewers

Instructions

Make the sauce by mixing together the yogurt, currypowder, sugar and oil in a small bowl. Taste andadjust seasonings to your liking.Peel and cut the onion into 1 inch cubes. Threadskewers alternating lamb cubes, onion, driedapricot halves. Place them into a large resealablebag and pour in the sauce. Make sure the kabobsare evenly well coated. Refrigerate and allow tomarinate overnight or for at least 8 hours.Preheat grill to medium heat and lightly oil grate.Grill the kabobs over medium coals for 8 to 10minutes on each side, or to your desired doneness.

Cook's Notes:

Page 31

African

Tomato Bredie


South African Entree William R. Unknown

History / Comments

"This is a traditional South African meal, and is good winter fare. Bredie is an old Cape name for a dish ofmeat and vegetables stewed together so that the flavours intermingle. The gravy is rich, thick and full-bodied, and is obtained by using meat with a fair amount of bone and fat, rolling it in flour and browning itbefore the vegetables are added. The flavor improves if left a day or two before eating. Nice with brownrice." Original recipe yield: 6 servings.

Ingredients

1 tablespoon vegetable oil3 1/2 pounds lamb or mutton breast chops, choppedintoportions2 tablespoons cake flour1 large onion, chopped2 1/4 pounds fresh tomatoes, chopped1 teaspoon salt1/2 teaspoon freshly ground black pepper6 whole white peppercorns2 bay leaves1 teaspoon brown sugar1 tablespoon white vinegar1 dash Worcestershire sauce1 cube beef bouillon cube2 medium potatoes, quartered (optional)

Instructions

Heat oil over medium-high heat in a large, heavy-bottomed saucepan. Dredge meat in flour, andcook in hot oil until well browned. Stir in onions, andcook until onions are soft. Mix in tomatoes. Seasonwith salt, black pepper, white peppercorns, bayleaves, brown sugar, vinegar, Worchester sauce,and beef bouillon cube. Cover, reduce heat, andsimmer for two hours or until meat is tender. Stiroccasionally, making sure nothing sticks on thebottom of the pot.Add potatoes 45 minutes before serving, and cookuntil tender.Notes: Removing the skins and seeds of thetomatoes is optional. See our step-by-step tutorialPeeling Tomatoes to find out how.

Cook's Notes:

Page 32

African

Chutney Chicken


South African Entree Sharon Plett www.allrecipes.com

History / Comments

"A South African chutney recipe. Serve with rice and a green salad if desired. Divine!" Original recipe yield:6 servings.

Ingredients

12 chicken thighs1 (12 ounce) jar hot chutney1 (1 ounce) package dry onion soup mix

Instructions

Preheat oven to 375 degrees F (190 degrees C).In a medium bowl, combine chutney and dry soupmix. Mix together. Season chicken pieces with saltand pepper to taste. Place seasoned chickenpieces in a 9x13 inch baking dish and pour chutneymixture over chicken.Bake in the preheated oven for 45 to 60 minutes, oruntil chutney sauce has turned brown and crunchy.

Cook's Notes:

Page 33

African

Jollof Rice


West African Entree eeandoh www.allrecipes.com

History / Comments

"Popular and spicy West African chicken and rice dish." Original recipe yield: 8 servings.

Ingredients

1 tablespoon olive oil1 large onion, sliced2 (14.5 ounce) cans stewed tomatoes1/2 (6 ounce) can tomato paste1 teaspoon salt1/4 teaspoon black pepper1/4 teaspoon cayenne pepper1/2 teaspoon red pepper flakes1 tablespoon Worcestershire sauce1 teaspoon chopped fresh rosemary2 cups water1 (3 pound) whole chicken, cut into 8 pieces1 cup uncooked white rice1 cup diced carrots1/2 pound fresh green beans, trimmed and snappedinto 1 to2 inch pieces1/4 teaspoon ground nutmeg

Instructions

Pour oil into large saucepan. Cook onion in oil overmedium- low heat until translucent.Stir in stewed tomatoes and tomato paste, andseason with salt, black pepper, cayenne pepper,red pepper flakes, Worcestershire sauce androsemary. Cover, and bring to a boil. Reduce heat,stir in water, and add chicken pieces. Simmer for 30minutes.Stir in rice, carrots, and green beans, and seasonwith nutmeg. Bring to a boil, then reduce heat tolow. Cover, and simmer until the chicken is fork-tender and the rice is cooked, 25 to 30 minutes.

Cook's Notes:

Page 34

African

West African Chicken Stew


West African Entree Leah Shaw www.allrecipes.com

History / Comments

This delicious stew is inspired by my friend from Sierra Leone, West Africa, who cooks often for her family.Many ingredients can be modified. This is kind of a 'whatever is handy now' recipe. You can use a wholeroasting chicken cut into bite-sized pieces, or just breasts and thighs if you prefer. Other suggestedadditions are turnips, carrots and celery. This looks great served over white rice with a garnish of freshchopped cilantro, parsley or unsalted peanuts. Original recipe yield: 6 servings.

Ingredients

1 tablespoon olive oil1 (3 pound) roasting chicken, deboned and cut intobitesize pieces2 cloves garlic, crushed1 onion, chopped1 large potato, diced1 teaspoon ground cumin1 teaspoon ground coriander seed1 teaspoon ground black pepper1 teaspoon crushed red pepper flakes1 teaspoon salt1 cup water3/4 cup unsalted natural-style peanut butter1 (15 ounce) can garbanzo beans, drained andrinsed

Instructions

In a large skillet with a tight-fitting lid, heat oil overmedium high heat. Add chicken, and brown quickly.Remove chicken from pan. Reduce heat to mediumlow, and add garlic, onion and potato to the pan;saute for 2 to 3 minutes. Season with cumin,coriander, black pepper, red pepper and salt. Donot let garlic brown. Mix in water and brownedchicken, and any accumulated juices. Place lid onskillet and simmer, stirring occasionally, for 10 to 15minutes. Remove lid, and stir in the peanut butterand garbanzo beans. Make sure the peanut butteris blended in. Replace lid to simmer for 10 moreminutes, or until chicken is cooked through andpotatoes are tender. Remove from heat, adjustseasoning, and serve.

Cook's Notes:

Page 35

African

West African Chicken and Groundnut Stew


West African Entree Unknown www.recipesource.com

History / Comments

Unknown

Ingredients

2 boneless, skinless chicken breasts, cut into 1/2"pieces1 tbsp peanut oil1 onion, chopped1 garlic clove, minced1 28 oz can diced tomatoes, undrained1 16 oz can great northern beans, undrained1 11 oz can whole kernel corn, drained1 sweet potato, peeled and chopped3/4 cup water1/4 cup peanut butter1 tbsp tomato paste1 tsp salt1 tsp chili powder1/2 tsp ginger1/2 tsp cayenne3 cups hot cooked rice

Instructions

In a 4 quart Dutch oven over medium-high heat,cook chicken in oil until chicken is lightly brownedand no longer pink, stirring frequently. Add onionand garlic; cook and stir 3 to 4 minutes or untilonion is tender. Add remaining ingredients exceptrice; mix well. Bring to a boil. Reduce heat tomedium-low; cover and cook 30 minutes or untilsweet potato is tender, stirring occasionally. If stewbecomes too thick, add additional water. Serve stewover hot rice.

Cook's Notes:

Page 36

Asian

Afghan Lamb Stew (Chalau)


Afghan Entree Unknown www.allrecipes.com

History / Comments

This is a traditional Afghan stew recipe made with lamb, and seasoned with cumin and cilantro. Lean beefstew meat may be substituted for the lamb. Original recipe yield: 6 servings.

Ingredients

1/2 cup vegetable oil1 large onion, finely chopped2 cloves garlic, minced1 1/2 pounds cubed lamb stew meat1 1/2 cups watersalt to tastefreshly ground black pepper to taste1/4 teaspoon cayenne pepper, or to taste1 teaspoon ground cumin3 cups chopped fresh spinach2 tablespoons chopped fresh cilantro1/4 cup cooking oil3 cups uncooked basmati rice6 cups water

Instructions

Heat 1/2 cup of oil in a large heavy skillet overmedium- low heat. Add onion, and fry gently untiltransparent. Increase heat to medium, and addgarlic and stew meat. Cook, stirring frequently, untilmeat is browned on the outside. Pour in the water,and season with salt, pepper, cayenne pepper andcumin. Bring to a simmer, and reduce heat to low.Cover the pan, and continue cooking for 1 1/2 to 2hours. Heat 1/4 cup of oil in a large saucepan overmedium-high heat. Add rice, and cook, stirringfrequently for 5 minutes. Add 6 cups water, andbring to a boil. Reduce heat to low, and cookloosely covered for about 30 minutes, or until rice istender. Add spinach and cilantro to the meatmixture, and cook for another 10 to 15 minutes.Mound the rice on a platter, and spoon some of thelamb stew over. Put remaining stew in a separateserving bowl.

Cook's Notes:

Page 37

Asian

Foreign Devil Fried Rice


Asian Regional Entree Elspeth Fahey www.allrecipes.com

History / Comments

My husband is Chinese and I am Western. Between the two of us we came up with this recipe for fried ricethat is actually a meal in a bowl. Now all my Chinese relatives make it this way and our Western friendshave asked us to teach them how it is made. Optional ingredients include meat, salted fermented blackbeans, cashews and chili oil. I can do this dish in well under half an hour, and that includes all thechopping. This dish is good for colds, depression, writer's block, stubbed toes, insomnia, heartbreak,religious crises and general crankiness. It can change your life. Yum. Original recipe yield: 6 servings.

Cook's Notes:

Page 38

Asian

Asian Noodles with Peanut Sauce


Asian Regional Entree Unknown Unknown

History / Comments

Modified from a recipe entitled "Noodles with Peanut Sauce" that appears on page 202 of 365 Ways toCook Pasta, published by Harper & Row in 1988.

Ingredients

6 tbsp warm water6 tbsp creamy peanut butter3 tbsp sesame paste (tahini)3 tbsp dry sherry3 tbsp white rice vinegar2 tbsp soy sauce1 tbsp hoisin sauce2 tsp sesame oil1 tsp chili oil (or more to taste)1 tsp minced garlic1 tbsp minced fresh ginger or 1/2 tsp powderedginger--------------------------------------1 lb thin pasta (e.g., vermicelli)1 tsp sesame oil2 green onions, sliced very thin1/4 cup chopped fresh cilantro

Instructions

Blend the 11 ingredients that appear above thedotted line in a food processor. Cook pasta aldente. Drain pasta thoroughly, and toss withsesame oil. Toss pasta with the sesame oil andsprinkle with onions and cilantro.

Cook's Notes:

Page 39

Asian

Grilled Asian Chicken


Asian Regional Entree Janet M. www.allrecipes.com

History / Comments

"Great for last minute company or a quick dinner by rounding it out with a baked potato and tossed salad."Original recipe yield: 4 servings.

Ingredients

1/4 cup soy sauce4 teaspoons sesame oil2 tablespoons honey3 slices fresh ginger root2 cloves garlic, crushed4 skinless, boneless chicken breast halves

Instructions

In a small microwave-safe bowl, combine the soysauce, oil, honey, ginger root, and garlic. Heat inmicrowave on medium for 1 minute, then stir. Heatagain for 30 seconds, watching closely to preventboiling.Place chicken breasts in a shallow dish. Pour soysauce mixture over, and set aside to marinate for15 minutes. Preheat a grill for medium-high heat.Drain marinade from chicken into a smallsaucepan. Bring to a boil, and simmer over mediumheat for 5 minutes. Set aside for basting.Lightly oil the grill grate. Cook chicken on theprepared grill 6 to 8 minutes per side, or until juicesrun clear. Baste frequently with remainingmarinade. Chicken will turn a beautiful goldenbrown.

Cook's Notes:

Page 40

Asian

Peanut Butter Noodles


Asian Regional Entree Amy Barthelemy www.allrecipes.com

History / Comments

"This is kid friendly with an Asian twist. Can also be made with spaghetti pasta." Original recipe yield: 4servings.

Ingredients

1/2 cup chicken broth1 1/2 tablespoons minced fresh ginger root3 tablespoons soy sauce3 tablespoons peanut butter1 1/2 tablespoons honey2 teaspoons hot chile paste (optional)3 cloves garlic, minced8 ounces Udon noodles1/4 cup chopped green onions1/4 cup chopped peanuts

Instructions

Cook noodles in a large pot of boiling water untildone. Drain.Meanwhile, combine chicken broth, ginger, soysauce, peanut butter, honey, chili paste, and garlicin a small saucepan. Cook over medium heat untilpeanut butter melts and is heated through. Addnoodles, and toss to coat. Garnish with greenonions and peanuts.

Cook's Notes:

Page 41

Asian

Ginger Beef and Noodle Bowls


Asian Regional Entree Kristine Snyder Unknown

History / Comments

"This recipe, by of Hawaii, was a winner in the 2003 National Beef Cook-Off. These fragrant, beefy Asiannoodle bowls are a tasty and quick meal. You may also use beef top round steak, cut 3/4 inch thick for thebeef." Original recipe yield: 4 servings. (Provided by: Cattlemen's Beef Board and National Cattlemen'sBeef Association)

Ingredients

1 pound beef shoulder top blade (flat iron) steaks1 tablespoon dark sesame oil2 tablespoons minced fresh ginger2 large cloves garlic, mincedSalt and pepper2 (14.5 ounce) cans ready-to-serve beef broth3/4 cup thinly sliced green onions2 tablespoons mirin or rice wine vinegar6 cups cooked fresh Oriental-style thin cut noodlesorunseasoned instant ramen noodles1/2 cup matchstick-style shredded carrots

Instructions

Cut steaks crosswise into 1/4-inch thick strips; cutstrips in half. Heat 1/2 tablespoon sesame oil inlarge nonstick skillet over medium-high heat untilhot. Add ginger and garlic; cook 1 minute. Add 1/2of beef; stir-fry 2 minutes or until outside surface ofbeef is no longer pink. Remove from skillet. Repeatwith remaining oil and beef. Season with salt andpepper, as desired. Keep warm.Add broth, green onions and mirin to skillet; bring toa boil. Reduce heat to low; simmer 8 to 10 minutes.Meanwhile divide noodles and beef evenly among 4large soup bowls.Bring broth mixture to a boil over high heat; ladleboiling mixture evenly over beef and noodles.Garnish with carrots.

Cook's Notes:

Page 42

Asian

Asian Barbecue Turkey Thighs


Asian Regional Entree The Turkey Federation Unknown

History / Comments

"Skinless turkey thighs marinated in Asian flavors like sesame, soy, ginger and garlic - then grilled to a tastyfinish. This is a great dinner for holidays like the Fourth of July, Labor Day or Memorial Day." Originalrecipe yield: 4 servings.

Ingredients

3/4 cup barbecue sauce1/4 cup chopped green onion3 tablespoons soy sauce2 tablespoons toasted sesame seeds1 teaspoon minced garlic1/4 teaspoon ground ginger2 pounds turkey thighs, skinned and excess fatremoved

Instructions

To Marinate: In 2-cup measure combine barbecuesauce, onions, soy sauce, sesame seeds, garlicand ginger. Remove 1/3 cup, cover and refrigerate.Pierce holes in thighs using tines of fork. In self-closing plastic bag combine thighs and remainingmarinade. Seal bag and refrigerate overnight,turning occasionally to marinate evenly.Prepare grill for indirect heat cooking. Cook thighsover hot coals 25 to 30 minutes per side until meatthermometer, inserted in thickest portion of thigh,registers 180 degrees F. During last 10 minutes ofcooking, brush with reserved marinade.Serve hot with favorite rice dish and a vegetable, ifdesired.

Cook's Notes:

Page 43

Asian

Asian Grill


Asian Regional Entree Tyson Foods www.allrecipes.com

History / Comments

"It's the 'ah-so-easy' marinade that gives this dish its oh- so-remarkable flavor." Original recipe yield: 4servings.

Ingredients

4 Tyson Individually Fresh Frozen Boneless,SkinlessChicken Breasts1 (6 ounce) package rice pilaf1/4 cup orange juice1/4 cup teriyaki sauce1/2 teaspoon crushed red pepper flakes2 red bell peppers, cut into wedges2 small zucchini, sliced diagonally4 ounces button or shiitake mushroom caps

Instructions

To prepare marinade, combine orange juice, teriyakisauce and red pepper flakes in a small bowl.Reserve 1/4 cup marinade.Wash hands. Place chicken, vegetables andremaining marinade in large resealable plastic bag.Marinate in refrigerator 30 minutes or longer. Washhands.Preheat grill to medium-hot. Grill chicken 15 to 20minutes or until done (internal temp 170 degreesF). Grill bell peppers, zucchini and mushrooms 5minutes or until crisp- tender, turning once.While chicken is cooking, prepare rice according topackage directions. Stir in reserved marinade. Keepwarm.SERVING SUGGESTION: Serve grilled chicken andvegetables over rice. Refrigerate leftovers.TIP: You may substitute Tyson Fresh Boneless,Skinless Chicken Breasts; this may decreasecooking time.

Cook's Notes:

Page 44

Asian

Asian Roll Lettuce Wrap


Asian Regional Entree Liz www.allrecipes.com

History / Comments

"This is a easy, wonderful, light yet filling meal with turkey or beef, rice and fresh veggies! Fun to eat! Youwill need at least 8 - (10 inch) bamboo skewers for cooking the meat." Original recipe yield: 4 servings.

Ingredients

1 pound ground turkey1 tablespoon light soy sauce1 teaspoon minced garlic2 teaspoons minced fresh ginger root1 cup brown rice1 cup water16 large lettuce leaves1 cup shredded carrots1 cup green onions, thinly sliced1 cup sliced red bell pepper1 cup sliced radishes1/3 cup light soy sauce1/3 cup water3 tablespoons fresh lemon juice2 teaspoons minced garlic1 tablespoon minced fresh ginger root1 teaspoon sugar

Instructions

In a medium bowl, mix together ground turkey, 1tablespoon soy sauce, 1 teaspoon minced garlicand 2 teaspoons ginger. Form into 16 meatballsand roll into ovals. Cover and refrigerate.In a medium saucepan over medium heat, combinerice with 2 cups water. Bring to a boil, reduce heatand simmer for 20 minutes, or until rice is tender.Preheat the grill or broiler. Arrange rice, lettuceleaves, carrots, scallions, radishes and red peppersonto a serving platter or place each into a smallbowl. In a medium bowl, mix together 1/3 cup soysauce, 1/3 cup water, lemon juice, 2 teaspoonsgarlic, 1 tablespoon ginger, and sugar. Divide into 4small dipping bowls.Thread two meatballs onto each 10 inch skewer. Grillor broil for 10 to 12 minutes, turning occasionally tobrown all sides. If broiling, line the broiler pan withaluminum foil and drain fat after 6 minutes.To eat, place a leaf of lettuce onto the palm of yourhand, spoon on a little rice, then a meat roll, and afew of the vegetables. Roll up and dip in dippingsauce or spoon sauce over.

Cook's Notes:

Page 45

Asian

Gingery Fish Kabobs


Asian Regional Entree USA WEEKENDcolumnist Jean Carper

www.allrecipes.com

History / Comments

"Men who eat fish just once a month have fewer ischemic (blocked blood vessel) strokes, says a Harvardstudy. For your dose, try this easy summer recipe." Original recipe yield: 6 servings.

Ingredients

2 cups pineapple juice1 tablespoon cornstarch2 tablespoons light soy sauce (50% less sodium)1 1/2 tablespoons white vinegar2 garlic cloves, crushed3 tablespoons minced fresh ginger1 1/4 pounds raw firm fish, such as salmon, tuna orhalibut, cut in chunks4 cups fresh pineapple in large chunks (or substitutecanned pineapple chunks)1 large red onion, cut in wedges

Instructions

In a small saucepan, dissolve cornstarch inpineapple juice. Add soy sauce, vinegar, garlic andginger. Simmer until slightly thickened, about 7minutes. Let cool. Add fish and pineapple to sauceand marinate in the refrigerator for 30 minutes.Thread fish, pineapple and onion on skewers. Placeon a hot grill (or under a broiler) until fish is done toyour liking.Serve with rice. Heat marinade and use as a sauceover fish and rice.

Cook's Notes:

Page 46

Asian

Curry-Coconut Shrimp


Asian Regional Entree Dakota Kelly www.allrecipes.com

History / Comments

"Jumbo shrimp in a lightly spiced coconut curry sauce. Serve over hot cooked brown rice." Original recipeyield: 4 servings.

Ingredients

1 teaspoon canola oil1/2 cup minced onion1/2 cup minced red bell pepper1 clove garlic, minced1 teaspoon ground cumin3/4 teaspoon ground coriander1/2 teaspoon curry powder1/2 cup light coconut milk1 teaspoon sugar1/4 teaspoon crushed red pepper flakes1 pound jumbo shrimp, peeled and deveined1 tablespoon cornstarch1 tablespoon water2 tablespoons chopped fresh cilantro

Instructions

Heat oil in large, nonstick saucepan over mediumheat. Saute onion, red pepper, and garlic untilvegetables begin to soften, about 3 minutes.Season with cumin, coriander, and curry powder.Cook for 1 more minute. Stir in coconut milk, sugar,and crushed red pepper flakes. Bring to a boil.Reduce heat, and simmer, uncovered for 2minutes.Stir in shrimp, and increase heat to medium-high.Cook and stir until shrimp is cooked through, about4 minutes.In a small bowl, combine cornstarch with 1tablespoon water. Stir into shrimp mixture, andcook until sauce has thickened, about 1 minute. Stirin cilantro, and remove from heat.

Cook's Notes:

Page 47

Asian

Rice Noodles with Shiitakes, Choy, and Chiles


Asian Regional Entree jen Unknown

History / Comments

"A delicious twist on noodles if you are getting tired of the spaghetti routine. If you can't find fresh ricenoodles, cooked dried rice noodles work just fine. Dried rice noodles, as well as fresh rice noodles, can befound in many supermarkets as well as Asian markets. You can use sherry in place of the sake, andChinese black vinegar in place of the balsamic, if you like." Original recipe yield: 4 servings.

Ingredients

2 1/2 tablespoons soy sauce3 tablespoons sake2 tablespoons balsamic vinegar2 teaspoons white sugar3 tablespoons water2 teaspoons cornstarch1 tablespoon canola oil2 tablespoons dark sesame oil2 cloves garlic, sliced6 whole dried red chile peppers, seeded and diced1 tablespoon minced fresh ginger root1 medium head bok choy, cut into 1 1/2 inch strips20 fresh shiitake mushrooms, stemmed andquartered8 green onions, halved lengthwise2 (9 ounce) packages fresh rice noodles2 tablespoons sesame seeds, toasted

Instructions

In a small bowl, whisk together the soy sauce, sakeor sherry, vinegar, sugar, water and cornstarch. In alarge skillet or wok heat the oils over high heat.When the oil is nearly smoking, add the garlic andhot peppers. Take the skillet or wok off the heatafter 10 seconds.Reduce the heat to medium-high and return theskillet or wok to the heat. Add the ginger, bok choy,shiitakes, and green onions; cook for 3 minutesover high heat, stirring constantly. Add the fresh orsoaked rice noodles and the soy sauce mixture;cook 2 minutes more or until the noodles are hotand tender. Serve the noodles immediately, toppedwith the toasted sesame seeds.

Cook's Notes:

Page 48

Asian

Asian Carryout Noodles


Asian Regional Entree Christine L. www.allrecipes.com

History / Comments

"Try this next time you have a hankering for takeout food. Soon, people may be knocking at your door forthe recipe." Original recipe yield: 2 servings.

Ingredients

1 (8 ounce) package angel hair pasta1 teaspoon canola oil1 teaspoon sesame oil1/2 onion, chopped1 clove garlic, minced1 skinless, boneless chicken breast half - cut intobite-size pieces1 tablespoon grated fresh ginger2 leaves bok choy, diced1/4 cup chicken broth2 tablespoons dry sherry1 tablespoon soy sauce1 1/2 tablespoons hoisin sauce1/8 teaspoon salt2 green onions, minced

Instructions

In a large pot with boiling salted water cook angelhair pasta until al dente. Drain.Meanwhile, in a large nonstick skillet heat canolaand sesame oil over medium high heat. Sauteonion and garlic until softened. Stir in choppedchicken, and cook until chicken browns and juicesrun clear. Stir in ginger, bok choy, chicken stock,sherry, soy sauce, and hoisin sauce. Reduce heat,and continue cooking for 10 minutes.Toss pasta with chicken mixture until well coated.Season with salt. Serve warm sprinkled withminced green onions.

Cook's Notes:

Page 49

Asian

Asian Chicken Noodle Bowl


Asian Regional Entree Tyson Foods Unknown

History / Comments

"If you enjoy Asian cooking, you might want to make your own five-spice blend to keep on hand. Simply mixequal amounts of star anise, fennel, cinnamon, cloves and Szechwan peppercorns and grind to a powder."Original recipe yield: 4 servings.

Ingredients

3/4 teaspoon Asian five-spice powder1/4 teaspoon pepper1/8 teaspoon salt1 pound Tyson® Fresh Boneless, Skinless ChickenThighs2 teaspoons vegetable oil2 large cloves garlic, finely chopped3 (14.5 ounce) cans low-sodium chicken broth1 tablespoon soy sauce1 (9 ounce) package fresh angel hair pasta1 (6 ounce) bag baby spinach

Instructions

Combine five-spice powder, pepper and salt in cup.Wash hands. Cut chicken into 1-inch pieces. Rubspices onto chicken. Wash hands.Heat oil in 2-quart stockpot over medium-high. Addchicken and cook about 5 minutes or until brownedon all sides. Add garlic and cook about 1 minute oruntil fragrant. Add chicken broth and soy sauce;cover and bring to a boil. Uncover, reduce heat tosimmer and cook 3 minutes. Add pasta; simmer 1minute or until tender. Add spinach; stir just untilwilted.SERVING SUGGESTION: Ladle individual servingsinto deep bowls and top with thinly sliced greenonions. Refrigerate leftovers.TIP: To substitute Tyson Individually Fresh Frozen®Boneless, Skinless Chicken Thighs, rinse off iceglaze before cutting and increase cooking time byabout one-third.

Cook's Notes:

Page 50

Asian

Grilled Chicken Skewers with Peanut-Ginger Marinade


Asian Regional Entree Athenia Prickett www.allrecipes.com

History / Comments

"Great Asian style marinade with a kick. Works well with chicken or beef." Original recipe yield: 8 servings.

Ingredients

1/2 cup hot water1/2 cup creamy peanut butter1/4 cup chile paste1/4 cup soy sauce2 tablespoons vegetable oil2 tablespoons white vinegar4 cloves garlic, minced2 teaspoons grated fresh ginger root1/4 teaspoon ground red pepper3 pounds skinless, boneless chicken breast halves -cutinto bite-size pieces

Instructions

In a large bowl, gradually stir hot water into peanutbutter. Stir in chili paste, soy sauce, oil, vinegar,garlic, ginger and ground red pepper. Place chickenin marinade, and turn to coat evenly. Cover, andrefrigerate overnight, turning occasionally.Preheat an outdoor grill for medium heat, and lightlyoil grate. Thread chicken pieces onto skewers.Discard marinade.Grill chicken 8 to 10 minutes per side, or until nolonger pink, and juices run clear.

Cook's Notes:

Page 51

Asian

Mochiko Chicken


Asian Regional Entree Nancy Jones-Ailor Unknown

History / Comments

"A chicken dish that has been marinated for 24 hours, then deep fried. Add any spices you like!" Originalrecipe yield: 7 to 8 servings.

Ingredients

5 pounds boneless skinless chicken breasts, cut intostrips1 cup white rice flour1/3 cup cornstarch1 cup soy sauce1 1/2 tablespoons salt1/2 cup white sugar1 cup chopped green onions6 cloves garlic, minced1 teaspoon cayenne pepper5 eggs

Instructions

In a large bowl combine the flour, cornstarch, soysauce, salt, sugar, green onions, garlic, cayennepepper and eggs. Mix well. Add the chicken andmarinate for 24 hours, refrigerated.Remove from refrigerator, deep fry and serve.

Cook's Notes:

Page 52

Asian

Doreen's Oriental Swordfish Steaks


Asian Regional Entree Doreen www.allrecipes.com

History / Comments

"This is a delicious, easy way to grill fish....another family favorite! An Asian-style marinade goes perfectlywith swordfish." Original recipe yield: 4 servings.

Ingredients

3 tablespoons soy sauce1/2 cup vegetable oil2 tablespoons sherry1 teaspoon grated fresh ginger root2 cloves garlic, peeled and minced4 (6 ounce) swordfish steaks

Instructions

In a medium bowl, whisk together soy sauce,vegetable oil, sherry, ginger root and garlic. Fill alarge resealable bag with the mixture. Placeswordfish steaks into the bag with mixture, andshake to coat. Place bag in the refrigerator, andallow the steaks to marinate at least 4 hours.Preheat an outdoor grill for high heat and lightly oilgrate.Grill swordfish steaks 8 to 10 minutes per side, untilthe swordfish flakes easily and is opaque in thecenter.

Cook's Notes:

Page 53

Asian

Burmese Vegetables with Hot Chilies


Burmese Entree Gary Hull Unknown

History / Comments

From "Vegetarian Cooking for Good Health" by Gary Null

Ingredients

3 tbsp sunflower oil or vegetable broth1 1/2 cups red bell peppers, sliced1/2 cup green bell peppers, sliced1 1/2 cups snow peas1 1/2 cup bok choy, sliced2 tbsp baby leeks, sliced1 cup carrots, thinly sliced1 garlic clove, sliced1/8 tsp fresh red chilies, chopped4 tsp tamari

Instructions

In a large saucepan or wok, heat the oil over highheat until hot but not smoking. Toss in thevegetables and seasonings and stir-fry for 1 to 2minutes, stirring 3 to 4 times; the vegetables shouldbe crunchy. Remove from the heat and serve withbrown rice or Oriental Amaranth with PurpleCabbage.

Cook's Notes:

Page 54

Asian

Burmese Chicken Curry (Gaeng Gai Bama)


Burmese Entree Michelle Chen www.allrecipes.com

History / Comments

This is actually a northern Thai dish with a definite Burmese influence. I first ate it in a Burmese restaurantin Melbourne, Australia. I asked for the recipe and of course I didn't get it. I later experimented with someThai recipes and came up with this final result. We really love this with steamed jasmine rice. It's quite a hotand spicy dish, so if you want it a bit mild, check the curry paste you use first. You can replace coconutmilk with evaporated milk, but traditionally, coconut milk is a must. Original recipe yield: 4 servings.

Ingredients

1/4 cup vegetable oil8 shallots, thinly sliced1 lb skinless, boneless chicken, cut into large pieces2 tablespoons red curry paste1 tablespoon curry powder1/2 cup coconut milk1/4 cup pureed tomato2 tablespoons fish sauce1 tablespoon palm sugar2 medium tomatoes, cut into wedges1 bunch cilantro, chopped

Instructions

Heat the vegetable oil in a medium skillet over lowheat, and stir fry the shallots until browned andtender. Drain, reserving the oil, and set aside. Placethe chicken in the skillet with the reserved oil, andstir in the curry paste and curry powder to evenlycoat. Pour in enough water to cover, and bring to aboil. Reduce heat, cover skillet, and simmer untilthe chicken is no longer pink and juices run clear.Stir the coconut milk, tomato puree, fish sauce,palm sugar, and 1/2 the tomato wedges into theskillet. Cook and stir over low heat until the mixture issmooth and creamy. Mix in the remaining tomatoes,and continue cooking until tender. Top with cilantroand the fried shallots to serve.

Cook's Notes:

Page 55

Asian

Chinese Chicken Fried Rice I


Chinese Entree Sara www.allrecipes.com

History / Comments

"Chicken fried rice, just like they serve in the restaurants! A stir fry with chicken, rice, soy sauce andveggies like peas, carrots, celery and bell peppers. This is something my sister just sort of whipped up oneday. It's very good!" Original recipe yield: 6 to 8 servings.

Ingredients

1/2 tablespoon sesame oil1 onion1 1/2 pounds cooked, cubed chicken meat2 tablespoons soy sauce2 large carrots, diced2 stalks celery, chopped1 large red bell pepper, diced3/4 cup fresh pea pods, halved1/2 large green bell pepper, diced6 cups cooked white rice2 eggs1/3 cup soy sauce

Instructions

Heat oil in a large skillet over medium heat. Addonion and saute until soft, then add chicken and 2tablespoons soy sauce and stir-fry for 5 to 6minutes.Stir in carrots, celery, red bell pepper, pea pods andgreen bell pepper and stir-fry another 5 minutes.Then add rice and stir thoroughly.Finally, stir in scrambled eggs and 1/3 cup soysauce, heat through and serve hot.

Cook's Notes:

Page 56

Asian

Asian Beef Skewers


Chinese Entree Vivian Chu www.allrecipes.com

History / Comments

"Ginger flavored beef skewers are excellent as an appetizer as well as an entree." Original recipe yield: 6servings.

Ingredients

3 tablespoons hoisin sauce3 tablespoons sherry1/4 cup soy sauce1 teaspoon barbeque sauce2 green onions, chopped2 cloves garlic, minced1 tablespoon minced fresh ginger root1 1/2 pounds flank steakskewers

Instructions

In a small bowl, mix together hoisin sauce, sherry,soy sauce, barbeque sauce, green onions, garlic,and ginger. Cut flank steak across grain on adiagonal into 1/4 inch slices. Place slices in a 1gallon resealable plastic bag. Pour hoisin saucemixture over slices, and mix well. Refrigerate 2hours, or overnight.Preheat an outdoor grill for high heat. Discardmarinade, and thread steak on skewers.Oil the grill grate. Grill skewers 3 minutes per side, orto desired doneness.

Cook's Notes:

Page 57

Asian

Chinese Grilled Chicken


Chinese Entree Unknown Unknown

History / Comments

Unknown

Ingredients

1 tbs vegetable oil2 tbs dry sherry2 tbs rice wine vinegar2 tbs reduced-sodium soy sauce1 tsp minced garlic1 tsp honey1/4 tsp Tabasco sauce4 boneless, skinless chicken breasts

Instructions

Combine all ingredients in a zip lock bag andmarinate for a least one hour. Grill over mediumcoals for 20 minutes, turn every 5 minutes, andbaste with the marinade after the first and secondturn.

Cook's Notes:

Page 58

Asian

Chinese Red-Cooked Beef


Chinese Entree Unknown Unknown

History / Comments

This recipe appears on page 13 of Betty Crocker's "Out of the Orient" cookbook published in 1987 byGeneral Mills, Inc., Minneapolis.

Ingredients

2 lbs beef (chuck, tip, or round)3 tbs peanut oil1 1/2 cup water1/4 cup soy sauce1 tbs sugar1/8 tsp ground pepper2 tbsp sherry1 thin slice peeled ginger root (or 1 tsp groundginger)1 green onion, chopped1 clove garlic, minced1 tbsp cornstarch1 tbsp water

Instructions

Trim all fat from beef, and cut into 1 inch cubes. Stirfry beef (half at a time) in oil until brown on all sides(about 2 minutes). Transfer to a 3 quart saucepan,add all remaining ingredients, and mix well. Bring toa boil, lower heat, cover, and simmer for 1 hour.Remove the ginger slice. Thicken sauce with amixture of 1 tbs corn starch and 1 tbs cold water.Serve over rice or Chinese noodles.

Cook's Notes:

Page 59

Asian

Bird of Paradise


Chinese Entree Unknown www.recipesource.com

History / Comments

Unknown

Ingredients

1 20 oz can sliced pineapple in syrup2 whole chicken breasts, split2 tbsp butter1/4 cup dry sherry3 tbsp soy sauce2 large cloves garlic, pressed2 tbsp finely chopped crystallized ginger1/2 tsp salt1 red bell pepper, seeded and chunked1 1/2 cup sliced celery1/2 cup sliced green onion1 papaya, peeled and sliced (optional)1 tbsp cornstarch

Instructions

Drain pineapple, reserving syrup. Brown chicken inbutter, and drain. Combine syrup with sherry, soysauce, garlic and ginger. Pour over chicken, cover,and simmer 30 minutes, turning chicken once.Remove chicken. Add pineapple, bell pepper,celery, green onion and papaya to pan. Dissolvecornstarch in 1/2 cup water. Stir into pan. Bring toboil. When thickened, spoon over chicken.

Cook's Notes:

Page 60

Asian

Busy Day Lo Mein


Chinese Entree Kathy Farrell-Kingsley Unknown

History / Comments

Adapted from the recipe "Pork Lo Mein" as found in The Woman's Day Cookbook by Kathy Farrell-Kingsleyand the editors of Woman's Day magazine.

Ingredients

8 ounces ground chicken, beef, or pork1 cup chopped onion1 cup thinly sliced carrot1 tablespoon fresh garlic, minced2 packages ramen noodles with seasoning packet,any flavor1 1/2 cups water1 cup frozen peas6 cups greens, coarsely chopped1 1/2 cups sliced mushrooms, optional

Instructions

If using fresh mushrooms, saute in a little oil untilthey soften and begin to give off their juices;remove from the skillet or wok and set aside. In alarge skillet or wok, cook the ground meat, carrots,onion and garlic over high heat for about 5 minutes,or until the meat is just cooked through. Break themeat up into chunks as you cook. Break the ramennoodles into the skillet. Stir in the seasoningpackets, water and peas. Cook for 3-5 minutes, oruntil the noodles and vegetables are tender. Stir inthe chopped greens and cook for another 3-4minutes, stirring constantly. Return the cookedmushrooms to the wok, if using; toss to distributeevenly. Remove from the heat and serveimmediately. Note: Vary the end result byexperimenting with different combinations of ramenflavors, types of greens and types of ground meat.One favorite combination is ground chicken withmushroom ramen and lots of fresh slicedmushrooms and collard greens. Bok choy, collards,spinach and even romaine (which was the one usedin the original version of this recipe) are all goodchoices for the greens. I always use the Westbraebrand of ramen noodles, a nationally distributedbrand found in health and natural foods stores.

Cook's Notes:

Page 61

Asian

Cantonese Dinner



History / Comments

Unknown

Ingredients

1 1/2 lb pork steak, cut in strips2 tbsp oil1 onion, sliced1 green pepper, sliced4 oz can mushrooms, drained8 oz tomato sauce1 1/2 tbsp vinegar3 tbsp brown sugar1 1/2 tsp salt2 tsp Worcestershire sauce

Instructions

Brown pork in oil. Put in crock pot. Add remainingingredients and cook 6-8 hours on low. Serve overrice.

Cook's Notes:

Page 62

Asian

Cantonese Roast Duck



History / Comments

Unknown

Ingredients

1 duckling rubbed inside and out with 2 tablespoonsalt2 tbsp sherry2 tbsp hoisin sauce2 tbsp dark corn syrup1 tsp five spice powder1 tbsp ground brown bean sauce

Instructions

Rub duck inside and out with salt and refrigerateovernight. Mix remaining ingredients and rub on duckinside and our until used up. Preheat oven to 300degrees. Place duck on rack, breast side up, in panwith 1 inch of water. Roast 1 hour, turn duck over,roast 1 hour more. Turn duck breast side up,increase heat to 350 degrees and roast 30 minutes.Remove from pan and cool. To serve, carve in thechinese manner, bones and all. Or carve as youwould poultry. If carved chinese style, the ducklingmay be wrapped in foil after carving and frozen.Reheat in foil in 300 degree oven for 30 minutes.

Cook's Notes:

Page 63

Asian

Carrot Flower Miniature Loaves



History / Comments

Unknown

Ingredients

3 tbsp soy sauce1 1/2 tsp ginger, grated1/4 tsp salt1 cup cooked rice2 1/2 cups carrot, shredded1 egg1 tbsp rice vinegar2 garlic cloves, minced1 lb turkey, ground3/4 cup green onions, chopped1/2 cup water chestnuts, chopped2 tbsp oil

Instructions

Mix together all ingredients except 2 cups of thecarrots and the oil. Form 12 2-inch meatballs.Combine remaining carrots and oil. Roll meatballsin carrots. Place in greased muffin cups, sprinklewith leftover carrots and cover with foil. Bake at 375degrees for 25 minutes. Remove foil and bake 5more minutes until tips of carrots begin to brown.Let stand 5 minutes before serving.

Cook's Notes:

Page 64

Asian

Chicken, Asparagus, and Red Pepper


Chinese Entree Jean Anderson Unknown

History / Comments

PRODIGY GUEST CHEFS COOKBOOK

Ingredients

1 lb boned,skinned chicken breast2 tbsp finely minced fresh ginger2 garlic cloves, minced2 tbsp soy sauce2 tbsp sweet port, sherry, or Madeira3 tbsp sesame oil1 tsp chili oil1 1/2 lb asparagus1 medium yellow onion1 medium red bell pepper1 tsp cornstarch, blended with 1/4 cup chicken broth

Instructions

Pound the chicken breasts as you would forscaloppine, then slice them crosswise at 1/2-inchintervals. Marinate chicken for 30 minutes at roomtemperature in a mixture of the ginger, garlic, soysauce, port and 1 tablespoon of the sesame oil.Trim the coarse stem ends from the asparagus.Peel the asparagus and slice them crosswise,slightly on the diagonal, into 1-inch lengths. Peeland halve the onion, then cut each half into thinslices. Core, seed and slice the red bell pepperlengthwise into 1/4-inch strips. Set a wok or largeskillet over high heat. Add the chili oil and 1tablespoon of the remaining sesame oil and heatthe oil for about 1 minute, until ripples appear on thewok bottom. Add the onion and red pepper and stir-fry the mixture for 1 minute. Cover the wok andallow the mixture to steam for 1 minute. Using aslotted spoon, remove the vegetables from the wokto a heatproof plate. Add the remaining sesame oilto the wok, pour in the chicken and marinade, andstir-fry over high heat for 2 minutes. Blend in thecornstarch mixture, stirring it for about 1 minute,until the sauce has thickened and becomes clear.Return the vegetables to the wok, toss the mixturelightly for about 30 seconds, and serve. Accompanythe chicken with fluffy boiled rice.

Cook's Notes:

Page 65

Asian

Chinese Joy Pot



History / Comments

Unknown

Ingredients

1/2 cup low-sodium soy sauce1/2 cup peanut butter2 tbsp toasted sesame oil2 tbsp curry powder3 cup bok choy, chopped2 8 oz packages frozen leaf spinach, thawed anddrained2 cups snow pea pods6 carrots, sliced into 1/2" thick pieces2 large red onions, thinly sliced8 oz firm tofu, cut into 1" cubes2 green bell peppers, cut into 1/2" thick strips2 red bell peppers, cut into1/2" thick strips

Instructions

Preheat oven to 275. In a small saucepan, heat soysauce, peanut butter, sesame oil and curry overmedium heat, stirring until well blended. Addenough hot water to make a thin sauce, ifnecessary. Combine sauce with remainingingredients in a large roasting pan or casserole dish.Place in oven and cook, covered, for 2 hours. Servehot.

Cook's Notes:

Page 66

Asian

Pecan and Chicken Stir Fry


Chinese Entree Joie Wagner Unknown

History / Comments

This recipe is a modified version of one entitled "Chicken with Toasted Pecans" that appears in All the BestStir Fries by Joie Wagner, published in 1993 by Heast Books of New York.

Ingredients

1/2 lb boneless chicken breasts, cut into 1/4 inchstrips1 tbs water1 tbs cornstarch1/4 tsp salt1 tbs oil____________________________________1/4 cup chicken broth2 tsp soy sauce2 tsp dry sherry2 tsp Worcestershire sauce1 tbs sugar2 tsp cornstarch____________________________________1 tbs chopped garlic1 tbs finely chopped fresh ginger3 whole large green onions, cut into 1 inch pieces1/2 cup pecan halves, toasted

Instructions

Combine first 5 ingredients in a small zip-lock bag;mix well; and marinate for at least 30 minutes (or upto 24 hours in the refrigerator). Combine next 6ingredients in a small bowl. Coat a nonstick wokwith vegetable cooking spray, heat, add chicken,and stir fry for 3 minutes or until chicken is opaque.Add garlic, ginger, and onions; stir fry for 1 minute.Add the pecans. Restir the chicken broth mixture,add to the wok, and stir until the chicken is glazed.Serve over rice.

Cook's Notes:

Page 67

Asian

Wok Vegetables



History / Comments

Unknown

Ingredients

4 tb Oil4 Cloves garlic1/2 c Cashews for garnishGROUP 1: 1 c Asparagus 1/4 c Carrots 1 c Broccoli 1 c Potatoes 1/2 c TurnipsGROUP 2: 1/2 c Cauliflower 1 c Onion 1 c Celery 1 c String beans 1 1/2 c Snow peasGROUP 3: 1 1/2 c Sprouts 1 c Lettuce 1 c Tomatoes 1 1/2 c Water chestnuts

Instructions

Choose at least 2 vegetables from each group; dicethem. Heat oil in wok or large skillet; add garlic. Addgroup 1 vegetables to hot oil; stir-fry 7 minutes. Addchoices from group 2; stir-fry 5 minutes. Addchoices from group 3; stir- fry 5 minutes. Serve overhot rice. Garnish with cashews.

Cook's Notes:

Page 68

Asian

Butterfly Prawns (Woo Dip Har)



History / Comments

Unknown

Ingredients

12 lg Prawns1 tb Chinese wine or dry sherry, optional2 tb Light soy sauce1 sm Clove garlic, crushed1/4 ts Salt1/2 ts Finely grated fresh ginger1/2 c Corn starch1 lg Egg, beatenBreadcrumbs for coatingPeanut oil for deep frying

Instructions

Shell and de-vein prawns, leaving tails on. With asharp knife slit prawns along curve of back but donot cut right through. Combine wine, soy sauce,garlic crushed with salt, ginger. Marinate prawns inthis mixture for 15 minutes. Dip prawns into cornflour, shake off excess flour, then dip into beatenegg and finally into breadcrumbs. Press gently toflatten prawns and firm on the crumb coating. Heatoil and fry prawns, 2 or 3 at a time, until goldenbrown, about 2 minutes. Drain on absorbent paperand serve hot with chilli sauce if desired.

Cook's Notes:

Page 69

Asian

Chili Pork (Yan Jian Rou)



History / Comments

Unknown

Ingredients

1 lb Lean pork1 tb Light soy sauce2 tb Rice wine or dry sherry1 pinch Salt2 ts Sesame oil3 tb Peanut oil8 oz Fresh mild chiles3 tb Finely chopped garlic1 ts Red chili powder or Cayenne pepper1 ts Sichuan peppercorns, roasted and crushed3 tb Water1 tb Light soy sauce2 ts Sugar

Instructions

CUT THE PORK into 3-inch thin slices and combinewith the soy sauce, 1 tablespoon rice wine, salt andsesame oil. Cut the chiles in half lengthwise andseed them. Heat a wok or large saute pan until it ishot. Add 1 1/2 tablespoons of peanut oil and thepork, and stir-fry for 1 minute. Remove the porkwith a slotted spoon. Reheat the wok and add theremaining oil. When it is very hot, add the freshchiles, garlic, chili powder or cayenne andpeppercorns, and stir- fry for 30 seconds. Then addthe water, 1 tablespoon rice wine, soy sauce andsugar, and cook for another 30 seconds. Return themeat to the wok and heat through. Give the mixtureseveral good stirs, turn onto a platter, and serve.Serves 4 as part of a Chinese meal or 2 as a singledish.

Cook's Notes:

Page 70

Asian

General Tso's Chicken


Chinese Entree Unknown www-world-recipes.info

History / Comments

Unknown

Ingredients

3/4 lb Boneless chicken breast2 ts Dark soy sauce2 ts Rice wine or dry sherry1 t Finely chopped ginger root1 t Cornstarch1 t Sesame oil1/3 c Oil, preferably peanut2 Dried red chiles- cut in half lengthwise1 tb Chopped fresh orange peel1/2 ts Roasted Sichuan peppercorns(finely ground),optional2 ts Dark soy sauce1/4 ts Salt1 t Sugar1/2 ts Sesame oil

Instructions

Cut chicken in to thin slices 2 inches long, cuttingagainst the grain. Put it into a bowl together with thesoy sauce, rice wine or sherry, ginger, cornstarchand 1 teaspoon sesame oil. Mix well, and then letthe mixture marinate for about 20 minutes. Heat theoil in a wok or large skillet until it is very hot.Remove the chicken from the marinade with aslotted spoon. Add it to the pan and stir-fry it for 2minutes until it browns. Remove it and leave todrain in a colander or sieve. Pour off most of the oil,leaving about 2 teaspoons. Reheat the pan over ahigh heat and then add the dried chiles. Stir-frythem for 10 seconds, and then return the chicken tothe pan. Add the rest of the ingredients and stir-fryfor 4 minutes, mixing well. Serve the dish at once.

Cook's Notes:

Page 71

Asian

Kung Pao Chicken


Chinese Entree Unknown www.world-recipes.info

History / Comments

Unknown

Ingredients

1 lb Chicken Breast, Boned and Cut into 1" Cubes4 tb Soy Sauce1 1/2 tb Cold WaterCornstarch1/4 ts Garlic Salt4 Dried Red Chiles or More To Taste1 tb White Wine Or Sherry1 tb Sugar1/2 ts Salt1 ts Sesame OilOil For Deep Frying1 ts Chopped Peeled Ginger root1/2 c Peanuts

Instructions

Combine chicken, 2 tablespoons soy sauce, coldwater, 1 1/2 tablespoons cornstarch and garlic saltin bowl. Stir evenly in one direction and let marinate30 minutes. Remove tips and seeds from chiles,then cut in 1-inch pieces. Combine remaining 2tablespoons soy sauce, wine, sugar, 1 teaspooncornstarch, salt and sesame oil in small bowl. Heat 2to 3 inches oil in wok to 400øF. Add chicken and fry30 seconds. Remove chicken and drain off all but 2tablespoons oil. Heat oil and fry chiles until black.Add ginger root and chicken, stirring and tossingtogether. Add soy-wine mixture and cook, stirring,just until thickened. Remove from heat and sprinklewith nuts.

Cook's Notes:

Page 72

Asian

Moo Goo Gai Pan



History / Comments

Unknown

Ingredients

1 pound skinless, boneless chicken breast halves,sliced2 tablespoons cornstarch1 tablespoon Chinese rice wine or dry sherry1/4 teaspoon white pepper1 pound button mushrooms1 1/4 cup chicken broth1 cup peanut oil1/3 cup thinly sliced bamboo shoots3/4 cup thinly sliced Chinese cabbage1/2 teaspoon sugar2 tablespoons water

Instructions

Sprinkle chicken with 2 teaspoons cornstarch, ricewine, and pepper. Mix well. Simmer mushrooms inchicken broth 5 minutes. Drain, reserving broth.Heat oil in a wok. Add chicken and cook, stirring,just until pieces separate and chicken is no longerpink. Drain into a sieve over a bowl. Return 1tablespoon oil to the wok. Add mushrooms, bambooshoots, and Chinese cabbage.Stir fry 2 minutes. Addchicken broth and sugar. Bring to a boil. Returnchicken to the wok. Dissolve remaining cornstarchin water and add to the wok. Cook, stirring, untilthickened.

Cook's Notes:

Page 73

Asian

Beef and Broccoli with Garlic Sauce



History / Comments

Unknown

Ingredients

1 pound beef steak1 tablespoon vegetable oil1/2 teaspoon salt1 dash white Pepper1 1/2 pound broccoli1 teaspoon cornstarch1 teaspoon sesame oil1/4 cup chicken broth2 tablespoons vegetable oil1 tablespoon vegetable oil1 tablespoon finely chopped garlic1 teaspoon finely chopped ginger root2 tablespoons brown bean sauce1 cup sliced canned bamboo shoots

Instructions

Trim fat from beef steak; cut beef lengthwise into 2inch strips. Cut strips crosswise into 1/8 inch slices.Toss beef, 1 tablespoon vegetable oil, the salt andwhite pepper in a glass or plastic bowl. Cover andrefrigerate 30 minutes. Pare outer layer frombroccoli stems. Cut broccoli lengthwise into 1 inchstems; remove flowerets. Cut stems into 1 inchpieces. Place broccoli in boiling water; heat toboiling. Cover and cook 2 minutes; drain.Immediately rinse in cold water; drain. Mixcornstarch, sesame oil and broth. Heat 12 inchskillet or wok until very hot. Add 2 tablespoonsvegetable oil; rotate skillet to coat bottom. Add beef;stir fry 2 minutes or until beef is brown. Removebeef from skillet. Heat skillet until very hot. Add 1tablespoon vegetable oil; rotate skillet to coatbottom. Add garlic, ginger root and bean sauce; stirfry 30 seconds. Add bamboo shoots; stir fry 1minute. Stir in beef and broccoli. Stir in cornstarchmixture; cook and stir 15 seconds or untilthickened.

Cook's Notes:

Page 74

Asian

Chinese Pepper Steak



History / Comments

Unknown

Ingredients

1 pound flank steak, diagonally slicedMarinade:1/4 cup soy sauce2 tablespoons dry sherry1 teaspoon sugar2 teaspoons cornstarch1/4 cup water2 tablespoons oil4 cloves garlic -- chopped2 teaspoons ginger root -- peeled, grated2 scallions -- chopped2 tablespoons oil1 large onion2 green peppers -- sliced

Instructions

Marinate steak for 15 minutes or more. Add oil to hotwok. Swirl and stir fry garlic, ginger and scallions for30 seconds. WSith slotted spoon, reserving themarinade, add half the steak and stir fry for 3minutes. Remove and set aside. Repeat withremaining steak. Add oil and stir fry onion andgreen peppers for 2 minutes. Push vegetables tosides of wok. Add marinade to center of wok and stiruntil thickened and bubbly. Blend in vegetables,add seak and heat thoroughly.

Cook's Notes:

Page 75

Asian

Egg Foo Yung


Chinese Entree Unknown www.world-recipes.com

History / Comments

Unknown

Ingredients

3 Eggs1 c Bean sprout1/2 c Pork, cooked2 tb Peanut oil2 tb Onions, chopped1 tb Soy sauce

Instructions

Beat eggs until thick; stir in sprouts, pork, onion, andsoy sauce. Heat oil in skillet and pour in some ofmixture at a time. Using spatula push eggs as theycool over meat to form pattie. When pattie is firm,turn over to brown other side. Serve with sauce.

Cook's Notes:

Page 76

Asian

Chinese Barbecued Pork



History / Comments

Unknown

Ingredients

3 pounds boneless pork buttMarinade:1/4 cup soy sauce2 tablespoons dry sherry1 tablespoon honey1 tablespoon sugar1 tablespoon minced garlic1 tablespoon bean sauce2 tablespoons hoisin sauce1 teaspoon fivespice powderBasting Glaze:1/4 cup honey1/4 cup boiling water

Instructions

Cut the pork butt in half, then slice each half into3/4inch thick strips. (You should have about 12strips). Place the pork in a nonreactive bowl.Combine the marinade ingredients in a small bowland pour over the pork strips. Turn the meat toevenly coat, then cover, refrigerate, and marinate atleast 3 hours or up to overnight, turning the meatoccasionally. Preheat oven to 350 degrees F.Arrange a rack in a large roasting pan, and fill thepan with 1/4 inch of water. Remove the pork fromthe marinade and arrange on the rack. Roast for 45minutes. Meanwhile, combine the honey and boilingwater in a small bowl. After 45 minutes, brush thepork strips with the glaze, increase the oven to 425degrees F, and roast for another 1520 minutes,brushing with the glaze every 5 minutes. When porkis cool enough to handle, slice across the grain into1/2inch slices and arrange on a platter to serve.

Cook's Notes:

Page 77

Asian

Shrimp Fried Rice


Chinese Entree Amy www.allrecipes.com

History / Comments

"The real shrimp fried rice, restaurant style. This is how I used to cook fried rice when my father still owneda restaurant." Original recipe yield: 4 servings.

Ingredients

1 1/2 cups uncooked white rice3 cups water4 tablespoons vegetable oil1 cup fresh bean sprouts1/2 cup chopped onion1 1/2 cups cooked medium shrimp, peeled anddeveinedwithout tail1/4 cup chopped green onion2 eggs, beaten1 teaspoon salt1/4 teaspoon ground black pepper4 tablespoons soy sauce1/4 teaspoon sesame oil

Instructions

In a saucepan bring water to a boil. Add rice and stir.Reduce heat, cover and simmer for 20 minutes. Setaside and allow rice to cool.Heat a large skillet or wok for 2 minutes. When theskillet or wok is hot, pour in vegetable oil, beansprouts and onions. Mix well and cook for 3minutes.Mix in cooled rice and shrimp and cook for another 3minutes. Stirring constantly.Mix in green onions, eggs, salt, pepper, soy sauceand sesame oil. Cook for another 4 minutes, stirringcontinuously, until eggs are cooked and everything isblended evenly.

Cook's Notes:

Page 78

Asian

Twice-Cooked Coconut Shrimp


Chinese Entree Holly www.allrecipes.com

History / Comments

"Shrimp that are dipped in a scrumptious batter, rolled in coconut, fried, then baked. The dipping sauce isthe clincher: marmalade, honey, hot sauce and mustard!" Original recipe yield: 6 servings.

Ingredients

1 1/2 pounds large shrimp - peeled and deveined1/2 cup all-purpose flour1/2 cup cornstarch1 tablespoon salt1/2 tablespoon ground white pepper2 tablespoons vegetable oil1 cup ice water2 cups shredded coconut1 quart vegetable oil for frying1/2 cup orange marmalade1/4 cup Dijon-style prepared mustard1/4 cup honey1/4 teaspoon hot pepper sauce

Instructions

Peel, devein and wash shrimp. Dry well on papertowels.Mix together flour, cornstarch, salt and white pepper.Add 2 tablespoons of vegetable oil and the icewater. Stir to blend.Pour the coconut into a shallow pan. Dip the shrimpone at a time into the batter, then roll the shrimp inthe coconut. Once coated, place each shrimp into afrying pan of oil heated to 350 degrees F (175degrees C). Fry the shrimp in the hot oil until lightlybrowned; about 4 minutes.Bake the fried shrimp in a preheated 300 degrees F(150 degrees C) oven for 5 minutes.Make the dipping sauce: combine marmalade,mustard, honey and hot sauce in a small bowl. Mixwell. Serve the shrimp and dipping sauce side byside.

Cook's Notes:

Page 79

Asian

Crispy Orange Beef


Chinese Entree BEC www.allrecipes.com

History / Comments

"A delicious crispy and sweet, yet mildly spiced beef stir- fry recipe served with steamed rice and broccoli."Original recipe yield: 6 servings.

Ingredients

1 1/2 pounds beef top sirloin, thinly sliced1/3 cup white sugar1/3 cup rice wine vinegar2 tablespoons frozen orange juice concentrate1 teaspoon salt1 tablespoon soy sauce1 cup long grain rice2 cups water1/4 cup cornstarch2 teaspoons orange zest3 tablespoons grated fresh ginger1 1/2 tablespoons minced garlic8 broccoli florets, lightly steamed or blanched2 cups oil for frying

Instructions

Lay beef strips out in a single layer on a bakingsheet lined with paper towels. Allow to dry in therefrigerator for 30 minutes. In a small bowl, mixtogether the sugar, rice vinegar, orange juiceconcentrate, salt and soy sauce. Set aside.Meanwhile, combine rice and water in a mediumsaucepan. Bring to a boil, then reduce heat tomedium-low and simmer for 20 minutes, or until riceis tender. Add more water at the end if necessary.Heat oil in a wok over medium-high heat. Toss driedbeef in cornstarch to coat. Fry in the hot oil in smallbatches until crispy and golden brown; set aside.Drain all of the oil from the wok except about 1tablespoon.Add orange zest, ginger and garlic to the remainingoil, and cook briefly until fragrant. Add the soysauce mixture to the wok, bring to a boil, and cookuntil thick and syrupy, about 5 minutes. Add beef,and heat through, stirring to coat. Serveimmediately over steamed rice, and garnish withbroccoli.

Cook's Notes:

Page 80

Asian

Chinese Roast Pork


Chinese Entree Christine Johnson www.allrecipes.com

History / Comments

"Marinated in a sherry honey glaze, then roasted to perfection, this dish will have you 'pigging out' to yourheart's content!" Original recipe yield: 8 to 10 servings.

Ingredients

4 pounds bone-in pork roast3/4 cup soy sauce1/2 cup dry sherry1/3 cup honey2 cloves garlic, minced1/2 teaspoon ground ginger1 tablespoon cornstarch1 tablespoon water

Instructions

To Marinate: Pierce meaty sides of meat with fork;place roast in a large plastic bag. In a medium bowlcombine the soy sauce, sherry, honey, garlic andginger. Mix well and pour mixture into bag withpork. Press air out of the bag and tie securely.Refrigerate at least 8 hours or overnight, turningbag over occasionally.Preheat oven to 325 degrees F (165 degrees C).Remove roast and marinade from refrigerator.Reserving marinade, remove roast and place in a9x13 inch baking dish. Roast in the preheated ovenfor 1 hour. Brush with reserved marinade; coverloosely with foil and roast for an additional 1 1/2hours (or until internal temperature has reached160 degrees F/70 degrees C), brushing severaltimes with marinade.Remove roast from oven and let stand 15 minutes.Combine pan drippings with remaining marinade. Ina small bowl combine cornstarch with cold water,mix together and add mixture to marinade. Boilmarinade mixture for 4 to 5 minutes, or until mixturethickens. Serve with roast.

Cook's Notes:

Page 81

Asian

Sichuan Beef with Rice Stick Noodles


Chinese Entree Betty Crocker® www.allrecipes.com

History / Comments

"Need a time-saver? Pick up 1/2 pound cut-up beef for stir- fry from your meat counter or butcher instead ofcutting the meat yourself." Original recipe yield: 4 servings.

Ingredients

2 ounces dry rice stick noodles1/2 pound beef sirloin1 tablespoon chile puree with garlic2 tablespoons soy sauce1 tablespoon chopped fresh ginger root1 teaspoon vegetable oil3 large mushrooms, sliced3 cups shredded Chinese cabbage2 green onions, sliced

Instructions

Cook and drain noodles as directed on package. Cutinto 2- inch pieces.Trim fat from beef. Cut beef with grain into 2-inchstrips; cut strips across grain into 1/8-inch slices.Spray nonstick wok or 12-inch skillet with cookingspray; heat over medium-high heat until cookingspray starts to bubble. Add beef; stir-fry 2 to 3minutes or until brown.Add chili puree, soy sauce, gingerroot and oil; stiruntil well mixed. Add mushrooms, cabbage andonions; stir-fry 1 to 2 minutes or until cabbage iscrisp-tender. Serve over noodles.

Cook's Notes:

Page 82

Asian

Crispy Chinese Noodles with Eggplant and Peanuts


Chinese Entree Jen www.allrecipes.com

History / Comments

"Chinese noodles are inexpensive to buy and can be found at your local supermarket. These noodles arefantastic! Eggplant, sherry and fresh ginger meld together to create a divine taste." Original recipe yield: 4servings.

Ingredients

1 medium eggplant, cubed1 teaspoon salt16 ounces fresh Chinese wheat noodles2 tablespoons sherry1 tablespoon cornstarch1/4 cup red wine vinegar1/3 cup water1 tablespoon minced fresh ginger root1 tablespoon white sugar2 tablespoons vegetarian fish sauce2 cups sliced onion3 tablespoons canola oil4 cloves garlic, minced1 red bell pepper, julienned4 tablespoons chopped, unsalted dry-roastedpeanuts1 tablespoon chopped fresh mint (optional)

Instructions

Place the eggplant cubes into a colander. Add thesalt and toss well. Let the eggplant drain for 15minutes, then rinse it lightly with water. Let theeggplant drain again in the colander.Bring a large pot of water to a boil. Add the noodlesand boil them for about 5 minutes, until they aretender. Drain and rinse well with cold water. Let thenoodles drain in a colander for at least 10 minutes.Combine the sherry with the cornstarch in a smallbowl. Mix well and set aside.In a saucepan combine the red wine vinegar, water,ginger, sugar, imitation fish sauce and onions. Bringthe mixture to a boil, turn the heat to low and let themixture simmer for 5 minutes.In a large skillet, preferably non-stick, heat 1 1/2tablespoon oil over medium-high heat. Add theeggplant, and cook it for 5 minutes, stirringfrequently. Add the garlic and red pepper and cook,stirring occasionally for 5 minutes more or until theeggplant softens. Add both the onion-vinegarmixture and the cornstarch-sherry mixture. Cook for2 to 3 minutes, stirring occasionally. Keep themixture warm.In a large non-stick skillet heat the remaining 1 1/2tablespoons oil over medium-high heat. When the oilbegins to smoke, add the noodles, then place twoor three plates on top of them so that more surfacearea will brown. Let the noodles sit over medium-high heat for 5 minutes. When the noodles havedeveloped a golden brown crust on the undersideremove the plates, turn the noodles over with aspatula and cook them 5 minutes on the other side.Then take the pan off the heat.Add the peanuts to the eggplant mixture, and spoonit onto plates. Divide the noodles into four parts,and place them atop the vegetables and sauce.Sprinkle with mint, if you like, and serve.

Cook's Notes:

Page 83

Asian

Chinese Fried Noodles


Chinese Entree Karen Unknown

History / Comments

"This is a quick, easy, and delicious recipe that all will enjoy. Try adding cooked, cubed pork or chicken,bean sprouts, water chestnuts, sliced almonds, or any of your favorite vegetables for versatility." Originalrecipe yield: 6 servings.

Ingredients

2 (3 ounce) packages Oriental flavored ramennoodles3 eggs, beatenvegetable oil4 green onions, thinly sliced1 small carrot, peeled and grated1/2 cup green peas1/4 cup red bell pepper, minced2 tablespoons sesame oilsoy sauce

Instructions

Boil ramen noodles for 3 minutes, or until softened,without flavor packets. Reserve flavor packets. Drainnoodles, and set aside.Heat 1 tablespoon oil in a small skillet. Scrambleeggs in a bowl. Cook and stir in hot oil until firm. Setaside.In a separate skillet, heat 1 teaspoon of oil overmedium heat. Cook and stir green onions in oil for 2to 3 minutes, or until softened. Transfer to aseparate dish, and set aside. Heat anotherteaspoon of cooking oil in the same skillet. Cookand stir the the carrots, peas, and bell peppersseparately in the same manner, setting each asidewhen done.Combine 2 tablespoons sesame oil with 1tablespoon of vegetable oil in a separate skillet orwok. Fry noodles in oil for 3 to 5 minutes overmedium heat, turning regularly. Sprinkle soy sauce,sesame oil, and desired amount of reserved ramenseasoning packets over noodles, and toss to coat.Add vegetables, and continue cooking, turningfrequently, for another 5 minutes.

Cook's Notes:

Page 84

Asian

Ten Minute Szechuan Chicken


Chinese Entree Michael Pusateri www.allrecipes.com

History / Comments

"A simple, quick recipe for Szechuan-style chicken with basic ingredients. This is usually served over whiterice." Original recipe yield: 4 servings.

Ingredients

4 boneless skinless chicken breasts, cut into cubes3 tablespoons cornstarch1 tablespoon vegetable oil4 cloves garlic, minced5 tablespoons low-sodium soy sauce1 1/2 tablespoons white wine vinegar1/4 cup water1 teaspoon white sugar3 green onions, sliced diagonally into 1/2 inch pieces1/8 teaspoon cayenne pepper, or to taste

Instructions

Place the chicken and cornstarch into a bag or bowl,and toss to coat.Heat oil in a wok or large skillet over medium-highheat. Fry the chicken pieces and garlic, stirringconstantly until lightly browned.Stir in the soy sauce, vinegar, sugar and water.Cover, and cook until the chicken pieces are nolonger pink inside, 3 to 5 minutes.Stir in the green onion, and cayenne pepper, cookuncovered for about 2 more minutes. Serve overwhite rice.

Cook's Notes:

Page 85

Asian

Shrimp Egg Foo Yung


Chinese Entree Kimber www.allrecipes.com

History / Comments

"These delicious patties can be done ahead: fry and wrap them, and freeze for up to 1 month! Just beforeserving, reheat them in a 375 degree oven, uncovered, for about 25 minutes." Original recipe yield: 6servings.

Ingredients

8 ounces fresh bean sprouts, rinsed and drained1 cup cooked small shrimp8 eggs, beaten1 (4.5 ounce) can sliced mushrooms2 large green onions, chopped1/2 teaspoon salt3 tablespoons vegetable oil

1 1/2 cups chicken broth2 tablespoons soy sauce1/4 teaspoon saltground white pepper, to taste2 tablespoons cornstarch2 tablespoons cold water

Instructions

In a mixing bowl, combine the bean sprouts, shrimp,eggs, mushrooms, scallions and 1/2 teaspoon ofsalt. Mix thoroughly.Heat a deep skillet over high heat until 1 or 2 dropsof water bubble when sprinkled in. Add oil and turnheat back to Medium-High. Pour in 1/2 cup of eggmixture into pan. Push cooked egg up over shrimpwith a spatula to form a patty. Fry until goldenbrown, turning once, about 4 minutes.Repeat with remaining egg mixture. If you need to,add more oil. Keep patties warm.In a saucepan over medium heat, combine chickenbroth, soy sauce, 1/4 teaspoon salt and whitepepper to taste. Bring to a boil. Mix cornstarch andwater; stir into broth mix. Cook and stir untilthickened (about 10 seconds). Pour over patties.

Cook's Notes:

Page 86

Asian

Shrimp with Lobster Sauce


Chinese Entree MURF65 www.allrecipes.com

History / Comments

"This is just like you would get at a Cantonese Chinese restaurant. There is no lobster in the sauce.Medium to large shrimp can be used. It is great served over white rice." Original recipe yield: 4 servings.

Ingredients

1 1/2 teaspoons cornstarch2 teaspoons cooking sherry1 pound medium shrimp - peeled and deveined4 tablespoons vegetable oil2 cloves garlic, minced1/4 pound ground pork1 cup water2 tablespoons soy sauce1/4 teaspoon sugar1/2 teaspoon salt1 1/2 tablespoons cornstarch1/4 cup cold water1 egg, beaten

Instructions

In a medium bowl, dissolve 1 1/2 teaspoons ofcornstarch in the sherry. Add shrimp to the bowl,and toss to coat.Heat oil in a wok or large skillet over medium-highheat. Add shrimp, and fry until pink, 3 to 5 minutes.Remove shrimp to a plate with a slotted spoon,leaving as much oil in the pan as possible. Addgarlic to the hot oil, and fry for a few seconds, thenadd the ground pork. Cook, stirring constantly untilpork is no longer pink.Combine 1 cup water, soy sauce, sugar and salt; stirinto the wok with the pork. Bring to a boil, cover,reduce heat to medium, and simmer for about 2minutes. Mix together the remaining 1 1 /2tablespoons of cornstarch and 1/4 cup cold water.Pour into the pan with the pork, and also returnshrimp to the pan. Return to a simmer, and quicklystir while drizzling in the beaten egg. Serve hot overrice.

Cook's Notes:

Page 87

Asian

Cantonese Style Lobster


Chinese Entree Alison www.allrecipes.com

History / Comments

"This stuff is so, so good! My grandma, who is Chinese, makes this every time I go to see her, ever since Iwas little. I love this stuff!!!" Original recipe yield: 4 servings.

Ingredients

2 small (1 pound) fresh live lobsters1/3 cup peanut oil, divided1 clove garlic, crushed1 slice fresh ginger root, minced6 ounces lean ground pork1 cup chicken broth1 tablespoon cooking sherry1 tablespoon soy sauce1 tablespoon cornstarch1 teaspoon brown sugar2 eggs, beaten3 green onions, chopped

Instructions

Rinse the lobster, and hold it belly up. At the bottomof the tail, there is a small opening, stick a longskewer in it to drain any urine left in its' body, thencrack the tail off, chop the tail into small pieces, andcrack the claws in half as well. If you know how toeat the body of the lobster, cut it up and throw it onthe pile too.Heat half of the peanut oil in a deep heavy skilletover medium heat. Add the crushed garlic, and fryfor about 1 minute. Throw in the lobster pieces, andfry until they are cooked through, about 4 to 5minutes. Remove the lobster and garlic mixture to adish and keep warm.Heat the remaining oil in the skillet. Add the mincedginger and pork, and fry until the pork is no longerpink. Pour in the chicken broth, and bring to a boil,stirring constantly. In a small bowl, mix together thesherry, soy sauce, cornstarch and brown sugar untilwell blended. Add the sherry mixture to the pan,and stir-fry for a minute or two, until the saucebecomes thick and somewhat clear.Stir in the green onions, and turn the heat off. Drizzlethe beaten eggs over the mixture in the pan, and stiruntil the eggs are in little pieces. Finally, return thelobster to the pan, and cook over low heat for a fewminutes to blend the flavors. Transfer to a servingdish, and let stand, covered, for a few minutesbefore serving. Eat with steamed rice and enjoy,cause you worked hard!

Cook's Notes:

Page 88

Asian

Chinese-Style Steamed Fish


Chinese Entree Kam Sung www.allrecipes.com

History / Comments

"This is a basic and common Chinese recipe for steamed fish. My father taught me how to make this; it iseasy to prepare, hard to mess up, and very versatile. Serve over white rice, using some of the saucemixture from the steaming bowl." Original recipe yield: 4 servings.

Ingredients

1 1/2 pounds halibut, cut into 4 pieces3 green onions, cut into 3 inch lengths2 fresh mushrooms, sliced6 leaves napa cabbage, sliced into 4 inch pieces2 slices fresh ginger root, finely chopped2 cloves garlic, chopped1/4 cup low-sodium soy sauce1/8 cup watercrushed red pepper flakes to tastefresh cilantro sprigs, for garnish

Instructions

Arrange 1/2 of the green onions on the bottom of thesteaming bowl (it is important to steam in a containerin order to retain the steam and juices around thefish). Place 1/2 of the mushrooms and Napacabbage sections on top of the onions. Place fishon top of the vegetables. Sprinkle ginger, garlic,and red pepper flakes over fish. Top with theremaining green onions, mushrooms, and napacabbage. Drizzle soy sauce and water overeverything.Place steam bowl in a steamer over 1 inch of boilingwater, and cover. Steam for 15 to 20 minutes, oruntil fish flakes easily. Garnish with cilantro, ifdesired.Note: Halibut, cod, or any firm-fleshed white fish willwork for this recipe.

Cook's Notes:

Page 89

Asian

Florns' Chinese Steamed Fish


Chinese Entree charsiew www.allrecipes.com

History / Comments

"An easy, fast, and yummy fish dish that my family absolutely loves. This is my mom from China's recipe.Serve with rice." Original recipe yield: 2 servings.

Ingredients

1 pound red snapper fillets1/2 teaspoon salt1/2 teaspoon ground black pepper1 tablespoon grated fresh ginger1 tablespoon soy sauce2 teaspoons sesame oil2 shiitake mushrooms, thinly sliced1 tomato, quartered1/2 fresh red chile pepper, seeded and chopped2 sprigs cilantro, finely chopped

Instructions

Bring about 1 1/2 inches of water to boil in a steamerfitted with a basket large enough for the snapper tolie flat. Season snapper with salt and pepper, andplace in the steamer basket. Top fish with ginger,and drizzle with soy sauce and sesame oil. Placeshiitake mushrooms, tomato, and red chile pepperin the steamer basket.Steam fish 15 minutes, or until easily flaked with afork. Sprinkle with cilantro.

Cook's Notes:

Page 90

Asian

Egg Foo Yung #2


Chinese Entree Debbie A. www.allrecipes.com

History / Comments

"Leftover chicken, beef and pork can all be sauteed with mushrooms, sprouts, onion and of course eggs!The accompanying sauce is simple and flavorful." Original recipe yield: 4 to 6 servings.

Ingredients

8 eggs, beaten1 cup thinly sliced celery1 cup finely chopped onion1 cup bean sprouts1/2 cup diced fresh mushrooms1/3 cup chopped cooked chicken breast1/3 cup cooked and crumbled ground beef1/3 cup chopped cooked pork1 teaspoon salt1/4 teaspoon ground black pepperFOO YUNG SAUCE2 cubes chicken bouillon1 1/2 cups hot water1 1/2 teaspoons white sugar2 tablespoons soy sauce6 tablespoons cold water1 1/2 tablespoons cornstarch

Instructions

Beat eggs in a large bowl. Add the celery, onion,bean sprouts, mushrooms, chicken, beef, pork, saltand pepper. Mix together.Heat oil in a medium skillet or wok and brown eggmixture 1/2 cup at a time. When all of the mixture isbrowned, set aside.To Make Sauce: Dissolve the bouillon in the hotwater in a small saucepan; add sugar and soysauce and blend well over medium heat. Add coldwater and cornstarch and stir until thick andsmooth. Serve with Egg Foo Yung.

Cook's Notes:

Page 91

Asian

Beefy Chinese Dumplings


Chinese Entree SCGOATS Unknown

History / Comments

"This is a delicious meat and veggie dumpling recipe that my mom has been making ever since I canremember. It may take some time and practice when it comes to making these, but it's well worth it. Justboil them in water, and serve hot with soy sauce, or add them to a soup." Original recipe yield: 10servings.

Ingredients

1 1/2 pounds ground beef2 cups shredded Chinese cabbage1 carrot, shredded1 onion, minced1 egg1 teaspoon sugar1 teaspoon salt1 tablespoon soy sauce1 tablespoon vegetable oil1 (14 ounce) package round dumpling skins

Instructions

In a large bowl, mix together beef, cabbage, carrot,and onion. Stir in the egg, sugar, salt, soy sauce,and vegetable oil.Place a large teaspoonful of filling in the center of adumpling skin. Moisten the edges of the dumplingskin with a few drops of water. Then fold thedumpling in half, and pinch the edges together toseal. Create a ripple pattern along the pinchededge by pinching and gently pushing together smallsegments of it. Repeat with remaining dumplings.Boil the dumplings in water until they float to the top,about 5 minutes.

Cook's Notes:

Page 92

Asian

Chinese Noodle Pancakes with Asparagus


Chinese Entree Jen Unknown

History / Comments

"These noodle cakes have a yummy, crispy outside and a soft inside. Mmmmm. If you'd like to spice thingsup, replace the dark sesame oil with hot chile sesame oil." Original recipe yield: 4 servings.

Ingredients

1 pound fresh Chinese wheat noodles1/2 pound fresh asparagus2 tablespoons canola oil2 cloves garlic, minced1 teaspoon minced fresh ginger root1 cup water1 tablespoon cornstarch2 tablespoons Chinese rice wine2 tablespoons soy sauce1 tablespoon fermented black beans8 ounces spinach with stems, rinsed2 teaspoons dark sesame oilsalt and pepper to taste

Instructions

In a large pot of water boil noodles until al dente.Drain well. Rinse with cool water until the noodlesare cool.Break off the tough ends of the asparagus, and cutthe rest of the spears into 2-inch lengths. In a largeskillet, heat 1 tablespoon of the oil over mediumheat. Add the garlic and ginger, saute for 1 minute,make sure not to brown the garlic. Add theasparagus and 1/2 cup water. Simmer for 2minutes.Put the cornstarch into a small mixing bowl, stir inthe remaining 1/2 cup water and the rice wine orsherry. Stir well. Add this mixture, the soy sauce,and the fermented black beans, if you're usingthem, to the simmering vegetables. Let the sauceboil for a few seconds, add the spinach and stir untilit wilts. Remove the skillet from the heatHeat the remaining oil in a skillet over high heat.Divide the noodles into four mounds, and place themounds of noodles in the hot frying pan. Flatten themounds in the frying pan so that more surface areawill brown, reduce the heat to medium-high, and frythe cakes for at least 5 minutes, until they developa golden-brown crust on the bottom. Turn the cakesover, and fry them for 3 minutes.While the noodle cakes cook, reheat the vegetablesand the sauce slightly. Add the sesame oil, salt andpepper to the vegetable mixture. Place the noodlecakes on plates, spoon the sauce and vegetablesover and around the cakes, and serve.

Cook's Notes:

Page 93

Asian

Chicken and Cold Noodles with Spicy Sauce


Chinese Entree Christine L. www.allrecipes.com

History / Comments

"This is a good summertime meal, and can be made ahead." Original recipe yield: 4 servings.

Ingredients

6 cups water1 whole bone-in chicken breast, with skin6 ounces dry Chinese noodles1 teaspoon sesame oil1/4 cup tahini3 tablespoons water1 tablespoon sesame oil2 teaspoons chili oil (optional)3 tablespoons soy sauce2 tablespoons red wine vinegar1/4 cup peanut oil2 tablespoons minced garlic

Instructions

In large saucepan over medium high heat, bring 6cups water to boil. Add chicken breast, and returnto boil. Reduce heat to low. Simmer, uncovered,about 15 minutes. Remove meat from broth, andset aside to cool.Bring broth to boil again, and add noodles. Cook,stirring occasionally, 5 to 7 minutes. Drain,reserving broth for another use if desired. Rinsenoodles under cold running water until chilled. Drainagain, and transfer to serving bowl. Toss lightly with1 teaspoon sesame oil.Cut or pull chicken meat into fine shreds, discardingskin and bones. Set aside.Combine tahini and 3 tablespoons water, stirring toblend. Add chili oil, soy sauce, vinegar, 1tablespoon sesame oil, peanut oil ,and garlic. Mixwell.Arrange the chicken on top of noodles in servingdish. Spoon sauce over all.

Cook's Notes:

Page 94

Asian

Ma Po Tofu


Chinese Entree Linda Johnson www.allrecipes.com

History / Comments

"This is a great Chinese recipe. I love this dish - you can control the spice by varying the cayenne. I hopeyou like it as much as I do." Original recipe yield: 4 servings.

Ingredients

4 ounces ground pork2 tablespoons dry sherry1 teaspoon cornstarch1/2 tablespoon fermented black beans, rinsed andmashed1/2 tablespoon chili paste with garlic1 teaspoon cayenne pepper2 tablespoons soy sauce3 cloves garlic, crushed1/2 teaspoon minced fresh ginger1 (14 ounce) package tofu, drained and cut intocubes1 cup frozen green peas1/2 cup chicken broth1 tablespoon cornstarch, mixed with equal partswater

Instructions

In a small bowl, combine ground pork, sherry and 1teaspoon cornstarch; set aside.In a separate small bowl, combine black beans, chilepaste, cayenne pepper, soy sauce, garlic, andginger; set aside.Heat a large skillet over medium heat. If pork is lean,add 1 tablespoon oil. Cook pork until evenlybrowned. Stir in black bean mixture, tofu, and peas.Pour in chicken broth, and bring to a boil. Stir indissolved cornstarch, and cook until thickened.This dish is best served with steamed white rice.

Cook's Notes:

Page 95

Asian

Filipino Ribs


Filipino Entree Christine Johnson Unknown

History / Comments

"Spareribs glazed with the sweet, tangy taste of the Philippines. One of the honey coating ingredients, staranise, is native to China; it is a star-shaped, dark brown pod that contains a pea-sized seed in each of itseight segments. Star anise is available at all Asian markets as well as many general grocery stores."Original recipe yield: 10 to 12 servings.

Ingredients

6 pounds pork spareribs3 large onions, finely chopped6 tablespoons soy sauce1/4 teaspoon ground black pepper6 whole star anise pods1 tablespoon vegetable oil1 tablespoon grated fresh ginger1/2 cup honey2 tablespoons brown sugar1 tablespoon Worcestershire sauce1 tablespoon lemon juice

Instructions

Place ribs in a 5 to 6 quart stock pot with the 2wedged onions, 4 tablespoons of the soy sauce,pepper and star anise. Bring all to a boil. Reduceheat to medium low, cover and let simmer in meatjuices until ribs are tender when pierced, about 11/4 hours. Stir occasionally.Meanwhile, heat oil in a medium skillet over mediumheat. Add remaining chopped onion and saute,stirring often, until onion is soft. Blend in the ginger,honey, sugar, Worcestershire sauce, lemon juiceand remaining 2 tablespoons of soy sauce. Cook alltogether, stirring, until well blended. Remove fromheat.Preheat oven to 400 degrees F (200 degrees C).Using tongs, remove ribs from stock pot and arrangein a single layer in an 11x16 inch baking dish.Brush evenly with the honey mixture and bake inthe preheated oven, basting often with pandrippings, about 30 minutes or until ribs are wellglazed.

Cook's Notes:

Page 96

Asian

Pork and Shrimp Pancit


Filipino Entree Rayna Jordan Unknown

History / Comments

"A traditional Pancit taught to me by a Filipino friend while stationed overseas. Delicious and easy!"Original recipe yield: 4 servings.

Ingredients

1 (6.75 ounce) package rice noodles5 tablespoons vegetable oil, divided1 small onion, minced2 cloves garlic, minced1/2 teaspoon ground ginger1 1/2 cups cooked small shrimp, diced1 1/2 cups chopped cooked pork4 cups shredded bok choy3 tablespoons oyster sauce1/4 cup chicken broth1/4 teaspoon crushed red pepper flakes1 green onion, minced

Instructions

Soak the rice noodles in warm water for 20 minutes;drain.Heat 3 tablespoons oil in a wok or large heavy skilletover medium high heat. Saute noodles for 1 minute.Transfer to serving dish, and keep warm. Addremaining 2 tablespoons oil to skillet, and sauteonion, garlic, ginger, shrimp and pork for 1 minute.Stir in bok choy, oyster sauce and chicken broth.Season with pepper flakes. Cover, and cook for 1minute, or until bok choy is wilted.Spoon over noodles, and garnish with minced greenonion.

Cook's Notes:

Page 97

Asian

Adobo Chicken with Ginger


Filipino Entree Liza Cranis www.allrecipes.com

History / Comments

"This is considered the Philippine national dish. The combination of soy sauce, vinegar, garlic, ginger andpeppercorns is delicious and actually preserves the chicken! Great for picnics. My mother taught me how tocook this, using her variation from the original recipe. A delicious, cheap and easy dish! Serve it hot with hotsteamed Jasmine rice." Original recipe yield: 6 servings.

Ingredients

1 (3 pound) whole chicken, cut into 8 pieces1/2 cup soy sauce3/4 cup distilled white vinegar1 bulb garlic, peeled and crushed2 tablespoons thinly sliced fresh ginger root2 bay leaves1/2 tablespoon black peppercorns

Instructions

Combine the chicken, soy sauce, vinegar, garlic,ginger, bay leaves and peppercorns in a Dutchoven. Bring to a boil over medium heat. Once itboils, reduce heat to a simmer. Cover the pot andsimmer for 30 minutes, basting the chickenoccasionally. After 30 minutes, remove lid and cookuntil liquid has reduced to half.Remove chicken from the pot to a serving plate.Strain the liquid from the pot to remove all the foodparticles, and set aside. Serve chicken hot oversteamed rice and drizzle with reserved sauce.

Cook's Notes:

Page 98

Asian

Chicken Adobo


Filipino Entree sherry52 www.allrecipes.com

History / Comments

"This recipe is from the Philippines. My stepfather was a Filipino, and I learned a few recipes from hisfamily." Original recipe yield: 6 servings.

Ingredients

1 (2 to 3 pound) whole chicken, cut into pieces1/4 cup apple cider vinegar1/4 cup soy sauceground black pepper to taste2 tablespoons olive oil1 clove garlic, crushed2 bay leaves

Instructions

Place chicken pieces in a large bowl. Pour vinegarand soy sauce over chicken, and season withground black pepper to taste. Toss to coat.Heat oil in a large skillet over medium heat, andbrown garlic. Be careful not to burn garlic, as thiswill make the dish taste bitter. After browning garlic,remove it from the oil.Place marinated chicken pieces in hot oil. Pourremaining marinade over all, and add bay leaves.Reduce heat to low, and cook chicken pieces forabout 10 minutes on each side, or until no longerpink and juices run clear. The marinade will reduce,and make a nice gravy. Remove bay leaves, andserve immediately.

Cook's Notes:

Page 99

Asian

Grilled Chicken Adobo


Filipino Entree Donna Luna Unknown

History / Comments

"This is a very tasty and easy-to-make Filipino chicken dish made with soy sauce, garlic, and vinegar. I canjust as easily double or triple the chicken in this recipe to serve guests at a party. Serve over rice with justa little of the sauce (not too much)." Original recipe yield: 8 servings.

Ingredients

1 1/2 cups soy sauce1 1/2 cups water3/4 cup vinegar3 tablespoons honey1 1/2 tablespoons minced garlic3 bay leaves1/2 teaspoon black pepper3 pounds skinless, boneless chicken thighs

Instructions

Preheat an outdoor grill for high heat, and lightly oilgrate.In a large pot, mix soy sauce, water, vinegar, honey,garlic, bay leaves, and pepper. Bring the mixture to aboil, and place the chicken into the pot. Reduce heat,cover, and cook 35 to 40 minutes.Remove chicken, drain on paper towels, and setaside. Discard bay leaves. Return the mixture to aboil, and cook until reduced to about 1 1/2 cups.Place chicken on the prepared grill, about 5 minuteson each side, until browned and crisp. Serve withthe remaining soy sauce mixture.

Cook's Notes:

Page 100

Asian

Kelaguen Chicken


Guamian Entree Joan Eidson Unknown

History / Comments

"This is a classic recipe from Guam, and one of my favorites. It is wonderful wrapped in a tortilla, or servedwith crackers. It is also wonderful by itself. I hope you like this as much as my family does!" Original recipeyield: 4 servings.

Ingredients

1 tablespoon salt1 (3 pound) whole chicken, cut into pieces1/2 cup lemon juice1 cup grated fresh coconut1 hot chile pepper, minced

Instructions

Sprinkle chicken with salt and place pieces on abroiler pan. Broil for about 10 minutes, turn andbroil for another 5 minutes or until chicken iscooked, but still moist.Bone, and finely chop cooked chicken pieces.In a medium bowl combine the chicken, lemon juice,coconut, and hot peppers. Chill for at least one hourand serve.

Cook's Notes:

Page 101

Asian

Indian Style Sheekh Kabab


Indian Entree Yakuta www.allrecipes.com

History / Comments

"This is a spicy and extremely flavorful recipe which will surely be a hit at any BBQ party." Original recipeyield: 8 servings.

Ingredients

2 pounds lean ground lamb2 onions, finely chopped1/2 cup fresh mint leaves, finely chopped1/2 cup cilantro, finely chopped1 tablespoon ginger paste1 tablespoon green chile paste2 teaspoons ground cumin2 teaspoons ground coriander2 teaspoons paprika1 teaspoon cayenne pepper2 teaspoons salt1/4 cup vegetable oilskewers

Instructions

In a large bowl, mix ground lamb, onions, mint,cilantro, ginger paste, and chile paste. Season withcumin, coriander, paprika, cayenne, and salt.Cover, and refrigerate for 2 hours.Mold handfuls of the lamb mixture, about 1 cup, toform sausages around skewers. Make sure themeat is spread to an even thickness. Refrigerateuntil you are ready to grill. Preheat grill for highheat. Brush grate liberally with oil, and arrangekabobs on grill. Cook for 10 minutes, or until welldone, turning as needed to brown evenly.

Cook's Notes:

Page 102

Asian

Reshmi Kebab (Silken Kebabs)


Indian Entree nitisha www.allrecipes.com

History / Comments

"This is a traditional Muglai dish prepared in India. It gets its name from the succulence of the meat afterprolonged marinating and light braising. Traditionally, chicken, beef or lamb meat is used, but prawns orscallops are good substitutes too for this smooth as silk kebabs. Serve with chatnis (dips made fromcoconut, cilantro and mint, usually found in Indian grocery stores) or tomato sauce." Original recipe yield:6 servings.

Ingredients

6 almonds6 jalapeno peppers, seeded and chopped8 cloves garlic1 inch piece fresh ginger root, peeled1 cup chopped fresh cilantrosalt to taste1 lemon, juiced1/2 cup heavy cream2 pounds skinless, boneless chicken breast halves -cutinto 1 1/2 inch pieces2 tablespoons butter

Instructions

Place almonds in a small bowl and cover with water.Allow to soak for 15 to 20 minutes; drain. Placealmonds, peppers, garlic, ginger, and cilantro intothe bowl of a food processor; blend until smooth.Season with salt, and blend in lemon juice. Blend incream.Transfer mixture to a large, non metallic bowl. Placechicken in bowl, and turn to coat. Cover, andmarinate in refrigerator for 24 hours.Preheat grill for high heat, and lightly oil grate.Remove meat from marinade, and thread ontoskewers.Brush meat with butter, and arrange skewers on hotgrate. Slowly cook the chicken until cookedthrough.

Cook's Notes:

Page 103

Asian

Tandoori Cornish Hens


Indian Entree The South Beach DietOnline

www.allrecipes.com

History / Comments

"This robust entree was inspired by our favorite Indian dishes." Original recipe yield: 2 servings.

Ingredients

1 Cornish hen1/2 teaspoon chili powderpinch of salt (optional)pinch of freshly ground black pepper (optional)1 tablespoon fresh lime juice1/3 cup fat-free plain yogurt1 clove garlic, chopped1/3 (1 inch) piece fresh ginger, coarsely chopped1/3 small onion, coarsely chopped1/3 teaspoon cumin seeds1/8 teaspoon ground turmericlime, cut into wedges (optional)fresh cilantro or parsley sprigs (optional)

Instructions

Thaw the hen if frozen. Rinse, remove the gibletsand neck, and pat dry. Make several slits in theskin, then split the hen in half along the breastbone.Mix together 1/3 teaspoon of the chili powder, salt,pepper, and lime juice. Rub the mixture all over thepoultry and set aside for about 15 minutes.In a blender, puree the yogurt, garlic, ginger, onion,cumin, turmeric, and the remaining chili powder.Place the poultry pieces in a bowl and add theyogurt mixture. Mix well to coat all the pieces.Cover and refrigerate for at least 8 hours, turningoccasionally.Preheat the oven to 400 degrees F. Place the hen,skin side up, on a rack in a roasting pan. Spoon theyogurt mixture over it from time to time untilthoroughly cooked, 45 to 60 minutes or until thehen is very tender. Test for doneness by prickingthe skin of the thigh; the juice should run clear.Serve hot.Remove the skin before eating, and garnish with limeand cilantro or parsley, if using.Note: This recipe is optimal for Phase 3 of the SouthBeach Diet.

Cook's Notes:

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Cholay (Curried Chickpeas)


Indian Entree Shammi Edwards www.allrecipes.com

History / Comments

"This is a very flavourful recipe from North India, usually eaten with fried bread like bhatura or puri. I like toserve it over rice for a very filling meal. You can also try it as a quick snack over toasted bread. This recipeis much quicker to make if you use precooked canned beans, but I like to think that the authentic flavourcomes from doing it the hard way!" Original recipe yield: 6 servings.

Ingredients

2 cups water1 tea bag1 bay leaf2 (15 ounce) cans garbanzo beans, drained2 tablespoons vegetable oil, divided1 onion, sliced3 tomatoes, chopped1/4 cup fresh cilantro leaves1 teaspoon ground coriander1 teaspoon cumin seeds1 teaspoon grated fresh ginger root1 teaspoon grated garlic1 teaspoon ground turmeric (optional)1 onion, finely choppedground cayenne pepper to taste1 pinch garam masala (optional)

Instructions

Place the 2 cups water, tea bag, and bay leaf into apot, and bring water to a boil. Reserving about 1/2cup garbanzo beans, stir the beans into the boilingwater. When beans are heated through, discard thetea bag and bay leaf. Remove from heat. Drain thebeans, reserving water, and set aside.Heat 2 teaspoons oil in a skillet over medium heat,and saute the sliced onion until tender. Removefrom heat, cool, and mix in the reserved garbanzobeans, 1 tomato, and 1/2 the cilantro leaves. Setaside.Heat the remaining oil in a skillet over medium heat.Blend in the coriander, cumin seeds, ginger, andgarlic. Cook and stir for 15 to 20 seconds, untillightly browned. Mix in the turmeric. Stir thechopped onion into the skillet, and cook untiltender. Mix in the remaining tomatoes. Season withsalt, cayenne pepper, and garam masala. Bring thetomato liquid to a boil, and cook about 5 minutes. Stirin the boiled garbanzo beans, sliced onion mixture,and enough of the reserved water to attain a thick,gravy-like consistency. Continue to cook and stir 5minutes. Garnish with the remaining cilantro leavesto serve.Note: If you are using dried garbanzo beans, soakthem overnight (about 8 hours) and cook them inboiling water (enough to cover the beans) alongwith the bay leaf and tea bag until the beans aresoft enough to mash with two fingers but still holdtheir shape. Remove the tea bag and bay leaf oncethe beans are cooked.

Cook's Notes:

Page 105

Asian

Lamb Masala with Jeweled Rice


Indian Entree McCormick and Company Unknown

History / Comments

"The warm, sweet spices of garam masala are complemented by apple and onion in this exotic lamb dish.Jeweled rice adds a sweet, colorful touch. This recipe was developed for McCormick by Southern LivingCooking School." Original recipe yield: 6 servings.

Ingredients

1 tablespoon McCormick Gourmet Collection GaramMasala,divided1 teaspoon salt1/2 teaspoon McCormick Gourmet Collection®Garlic Powder1 tablespoon flour2 pounds lamb stew meat OR boneless chickenbreasts, cut in1-inch pieces2 tablespoons vegetable oil1 medium onion, cut in 1-inch pieces1 large Granny Smith apple, cut in 1-inch pieces1 (14.5 ounce) can canned peeled and dicedtomatoes3/4 cup light coconut milkJeweled Rice:1/2 medium onion, finely chopped1 tablespoon vegetable oil1 cup uncooked basmati rice1 (14.5 ounce) can chicken broth1/4 cup water3/4 cup dried mixed fruit

Instructions

Combine 1 1/2 teaspoons garam masala, salt, garlicpowder and flour; toss with lamb cubes to coat.Brown lamb in hot oil in a large nonstick skillet overmedium-high heat 5 to 7 minutes. Remove lamb andset aside.Add onion and apple to skillet, and cook, stirringconstantly, 5 minutes or until apple is tender. Returnlamb to skillet; stir in remaining 1 1/2 teaspoonsgaram masala, tomatoes, and coconut milk. Bringto boil. Reduce heat and simmer, uncovered, 8minutes. Remove from heat, and let stand 5minutes. Arrange meat and sauce over JeweledRice.To prepare Jeweled Rice: Saute onion in hot oil in alarge saucepan over medium-high heat 5 minutesor until tender. Stir in rice, broth, and water; bring toboil. Cover, reduce heat, simmer 20 to 25 minutesor until rice is tender. Remove from heat; stir in fruit,cover and let stand 5 minutes.

Cook's Notes:

Page 106

Asian

Coconut Sevai (Rice Noodles)


Indian Entree Vaish www.allrecipes.com

History / Comments

"This is one of my favorite easy-to-make Indian recipes. Although I try to make it the best as I can, mygrandma is THE BEST at this... the smell of which reminds me of my school days! Please watch out formeasurements.. may not be wholly American!" Original recipe yield: 4 servings.

Ingredients

14 ounces rice noodles1 teaspoon salt3 tablespoons vegetable oil1 teaspoon black mustard seed2 dried red chile peppers, chopped3 tablespoons brown lentils4 tablespoons roasted peanuts3/4 cup shredded or flaked coconut1/4 cup waterfresh cilantro, for garnish

Instructions

Place noodles in a medium size pot and add water,just to cover. Add salt and bring to a boil. Afterboiling 1 to 2 minutes, transfer noodles to acolander and let cold water run through it for about3 seconds. Drain and set aside.Heat oil in a wok; when warm add mustard seed,chile peppers and lentils. Stir-fry until lentils startgetting light brown, then add peanuts and stir-fry for10 seconds. Stir in coconut and fry it until lightbrown; add cooked noodles and 1/4 cup water.Keep stirring all together over heat until well mixed,10 to 20 seconds. Garnish with cilantro and serve.

Cook's Notes:

Page 107

Asian

Grilled Indian Chicken


Indian Entree Alice www.allrecipes.com

History / Comments

"This is an Indian dish. If it is marinated for as long as 2 to 3 hours it will be tastier." Original recipe yield: 6servings.

Ingredients

1 teaspoon ground ginger2 tablespoons crushed garlic2 teaspoons ground turmeric1/4 cup yogurt1 (3 pound) whole chicken, cut into pieces

Instructions

In a large bowl, combine ginger, garlic, turmeric, salt,and yogurt.Marinate the chicken pieces in the mixture for 3hours.Preheat an outdoor grill for medium-high heat andlightly oil grate. Grill chicken until juices run clear.

Cook's Notes:

Page 108

Asian

Indian Matar Paneer (Cottage Cheese and Peas)


Indian Entree SHYAM17 Unknown

History / Comments

"Easy to make; yummy with naan bread!" Original recipe yield: 4 servings.

Ingredients

1 gallon whole milk1 lemon, juiced2 teaspoons olive oil1 tablespoon cumin seeds1 onion, finely chopped1 red bell pepper, finely chopped1/2 cup canned whole kernel corn1/2 cup frozen peas1/2 teaspoon garam masala1/2 teaspoon ground turmeric1/2 teaspoon chili powder1/4 cup chopped fresh cilantro

Instructions

In a large saucepan, bring the milk to a boil. Stir inthe lemon juice. Continue cooking 15 minutes,stirring constantly, until curds have formed. Using acheese cloth, separate the cheese from remainingliquid, and set aside.Heat the olive oil in a skillet over medium heat.Stirring constantly, cook the cumin seeds and onionin the skillet until golden brown. Mix in the bellpepper, corn, and peas. Season with garammasala, turmeric, and chili powder. Continue tocook and stir 10 minutes, until vegetables aretender.Mix the cheese into the skillet. Reduce heat to low,cover, and continue cooking 10 minutes. Sprinklewith cilantro to serve.

Cook's Notes:

Page 109

Asian

Chicken Korma


Indian Entree Najwa www.allrecipes.com

History / Comments

"This is an Indian chicken recipe my mom makes. I love it! Serve with rice or naan bread." Original recipeyield: 2 servings.

Ingredients

1 tablespoon vegetable oil4 (2 inch) cinnamon sticks10 whole cloves10 cardamom seeds1 onion, thinly sliced2 cloves garlic, minced2 (6 ounce) skinless, boneless chicken breast halves1/2 teaspoon salt1/2 teaspoon crushed red pepper flakes1/2 teaspoon ground coriander1/2 teaspoon ground cumin1/2 cup tomato sauce1/2 cup warm water1/2 cup buttermilk2 tablespoons chopped fresh parsley

Instructions

In a large skillet, heat oil over medium heat. Cookcinnamon sticks, cloves, and cardamom seeds in hotoil for three minutes. Stir in onion and garlic, andcook until soft. Cut each chicken breast half into 4pieces, and add to skillet; cook for about 5 to 8minutes. Season with salt, red pepper flakes,coriander, and cumin. Stir in the tomato sauce andwater. Continue cooking for 10 minutes. Stir inbuttermilk, and cook for 5 to 8 minutes. Just beforeserving, mix in the parsley.

Cook's Notes:

Page 110

Asian

Chicken Jalfrezi


Indian Entree Unknown www.allrecipes.com

History / Comments

Unknown

Ingredients

2 tablespoons vegetable oil1 onion, grated2 cloves garlic, chopped1 1/2 pounds boneless skinless chicken thighs, cut inhalf3 teaspoons ground turmeric1 teaspoon chili powder1 1/2 teaspoons salt1 (14.5 ounce) can peeled and diced tomatoes2 tablespoons ghee (clarified butter)3 teaspoons ground cumin3 teaspoons ground coriander2 tablespoons grated fresh ginger root1/2 cup chopped cilantro leaves

Instructions

Heat the oil in a large deep skillet over medium-highheat. Add onions and garlic, and cook for about 2minutes. Add the chicken, and season withturmeric, chili powder and salt. Fry gently, scrapingthe bottom of the pan frequently and turning thechicken. Pour in the tomatoes with their juice, coverthe pan, and simmer over medium heat for 20minutes. Uncover, and simmer for another 10minutes to let the excess liquid evaporate.Add the ghee, cumin, ground coriander, ginger andcilantro, and simmer for another 5 to 7 minutes.Serve the chicken pieces with sauce spooned overthe top.

Cook's Notes:

Page 111

Asian

Rogan Josh


Indian Entree Unknown www.world-recipies.info

History / Comments

Unknown

Ingredients

2 1 inch cubes of ginger chopped2 medium onions8 cloves of garlic1 tsp ground coriander1 1/2 cups beef broth2 tsp ground black cumin10 tbsp vegetable oil4 tsp red paprika2 lb lamb or beef stew meat1/2 tsp cayenne pepper10 whole black cardamoms1 1/4 tsp salt2 bay leaves6 tbsp plain yogurt6 whole cloves1/4 tsp garam masala10 whole peppercorns1 1 inch stick cinnamon

Instructions

Put the ginger, garlic, and 4 tablespoons water inblender. Blend well until you have a smooth paste.Heat the oil in a wok to medium high heat. Brownthe meat cubes in several batches and set to oneside. Put the cardamom, bay leaves, cloves,peppercorns, and cinnamon into the same hot oil.Stir once and wait until the cloves swell and the bayleaves begin to take on color. Now put in the onions.Stir and fry for about 5 minutes or until the onionsturn a medium brown color. Put in the ginger garlicpaste and stir for 30 seconds. Add the fried meatcubes and juices. Stir for 30 seconds. Now put in1/6 of the yoghurt. Stir and fry for 30 seconds oruntil the yoghurt is well blended. Add the remainingyoghurt, a tablespoon at a time, in the same way.Stir and fry for another 3-4 minutes. Now add therest of the broth (a little more for beef than lamb).Bring the contents of the pot to a boil, scraping in allbrowned spices on the sides and bottom of the pot.Cover, turn heat to low and simmer for about anhour if lamb and two if beef. Every 10 minutes orso, give the meat a good stir. When the meat istender, take off the lid, turn the heat up to mediumand boil away some of the liquid. You should endup with a tender meat in a thick, reddish brownsauce. All the fat that collects in the pot may bespooned off the top. Sprinkle the garam masala andblack pepper over the meat before you serve andmix them in.

Cook's Notes:

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Indian Baked Chicken with Spices


Indian Entree K. P. Singh Unknown

History / Comments

This is a slight modification of a recipe by K. P. Singh that appeared in the Indianapolis Star.

Ingredients

1/4 olive oil2 large onions, diced1/4 tsp cardamon (freshly crushed, if possible)1 tbsp fresh ginger, grated4 whole cloves1 cinnamon stick1/8 tsp cayenne pepper1 tbsp ground coriander3 tbsp fresh cilantro, chopped1/2 tsp tumeric1 large tomato, diced1/2 tsp salt6 boneless chicken breasts1 8 oz container sour cream1 8 oz container lemon-flavored yogurt

Instructions

Saute onions, cardamom, ginger, cloves, andcinnamon in the oil in an oven-proof skillet. Addcayenne, coriander, cilantro, turmeric, tomatoes,and salt; saute one minute more. Add chicken,cover, and cook over medium low for 20 minutes.Add sour cream and yogurt, stir well, and continuecooking covered for 10 minutes. Place covered panin a 375 oven, and bake for 1 hour. Removecinnamon stick and garnish with additional choppedcilantro and diced tomatoes.

Cook's Notes:

Page 113

Asian

Tandoori-Style Chicken


Indian Entree Unknown www.world-recipes.info

History / Comments

Unknown

Ingredients

1/2 c plain yogurt1/2 c lemon juice (2 lemons)1 small onion, grated3 large cloves garlic, crushed2 tsp chili powder2 tsp coriander2 tsp cumin2 tsp salt1 tsp ground ginger1 chicken, cut up or 2 split game hens

Instructions

Mix all ingredients together in a glass dish or plasticbag. Close tight and refrigerate, turning occasionally,4 hours or overnight. Place chicken, skin side up 5-7 inches from medium hot coals. Grill 50-60minutes or until done. Turn every 10-15 minutes.

Cook's Notes:

Page 114

Asian

Pork Vindaloo



History / Comments

Unknown

Ingredients

2" piece fresh ginger, peeled and chopped4 garlic cloves, chopped11/2 tsp hot chilli powder2 tsp turmeric1 tsp salt1 Tbs cardamom seeds6 whole cloves6 peppercorns2" cinnamon stick2 Tbs coriander seeds2 Tbs cumin seeds2 Tbs wine vinegar2 lb pork fillet4 curry leaves (optional)3 Tbs vegetable oil1 tsp mustard seeds5 fl oz water

Instructions

Put the ginger, garlic, chilli powder, turmeric, salt,cardamom, cloves, peppercorns, cinnamon,coriander and cumin seeds with the vinegar into ablender and blend to a puree. Scrape down thesides of the blender and blend for a further 30seconds. Add more vinegar if necessary to form asmooth liquid paste.Put the pork in a large bowl and pour over the spicepaste. Cover and set aside to marinate for 1 hour.Lay the curry leaves, if you are using them, on top.Re-cover and put the bowl into the refrigerator for24 hours, turning the meat two or three times duringthe period.Two hours before cooking time remove the bowlfrom the fridge and set aside.Heat the oil in a large saucepan. Add the mustardseeds and cover the pan. Fry the seeds until theypop then add the pork, marinade and water andbring to the boil, stirring constantly. Reduce theheat to low, cover the pan and simmer for 30minutes. Uncover and simmer for a further 30minutes or until the pork is cooked through andtender.Transfer the vindaloo to a warmed serving dish andserve at once.

Cook's Notes:

Page 115

Asian

Chicken Curry



History / Comments

Unknown

Ingredients

2-3 lbs jointed chicken5-6 cloves garlic sliced2 large onions- 1 chopped finely, 1 chopped into 8ths2 serano or jalepeno peppers sliced into 4ths lengthwise10 cloves2 tsp cinnamon1 tsp cardamom3 tsp cumin3 tsp coriander1-3 tsp finely ground red chili2 tsp turmeric2 tsp salt or chicken boullion1 cup vinegar1 cup unsweetened coconut pulp

Instructions

Put the ingredients in a six quart sauce pan. Bring toboil then simmer over medium heat for 25 minutes.Serve with plain rice or chapatis. When finished topwith fresh coriander leaves.

Cook's Notes:

Page 116

Asian

Chicken, Beef, Lamb, or Shrimp Curry


Indian Entree Unknown Unknown

History / Comments

This is a very versatile recipe. It could easily be modified to include only vegetables.

Ingredients

1 lb chicken, beef, or lamb, cut into 1/4 inch slices (orshrimp)1/2 cup raisins4 tbsp butter1 medium onion, diced1 celery stalk, diced1 apple, diced1 banana, diced2 tsp garlic, diced2 tbs curry powder1/2 cup catsup2 1/2 cups chicken broth2 bay leaves

Instructions

Soak raisins in warm water for 30 minutes. Melt 4tbsp butter in a saucepan, add onion, and cook untilwilted. Add celery, apple, banana, garlic, and currypowder; cook briefly. Add catsup, broth, and bayleaf, bring to boil, and simmer 10 minutes. Removebay leaves, pour mixture into a blender, and blenduntil smooth. Return sauce to saucepan, addraisins, and return to simmer. Heat 2 tbsp butter inskillet until it starts to brown. Saute meat in butterfor 2 minutes, stirring constantly. Add meat tosauce, remove from heat, and serve immediatelyover rice.

Cook's Notes:

Page 117

Asian

Curried Turkey Patties


Indian Entree Drew Appleby Unknown

History / Comments

It may be stretching the truth to call this an Indian recipe, but the subtle flavor of the curry powderdefinitely places it in the Indian category.

Ingredients

1 tbsp butter1/2 cup finely chopped onion1 cup stuffing mix (or dried bread crumbs)1 cup dried bread crumbs1/2 cup chicken broth1/8 tsp nutmeg2 tbsp chopped parsley1 egg, lightly beaten1/4 tsp salt1/4 tsp pepper1 lb lean ground turkey2 to 4 tbsp oil1/2 cup slivered almonds1 Golden Delicious apple, peeled and finely chopped2 tbsp butter1 medium onion, finely chopped1 tsp garlic, finely chopped4 tsp curry powder1 cup chicken broth2 tbsp catsup1 cup milk1 tbsp flour

Instructions

Melt butter in a saucepan and saute onions.Combine stuffing mix with broth in a large bowl andthen add cooked onion, nutmeg, parsley, egg, salt,pepper, and turkey. Blend mixture well and dividedinto eight equal portions. Form 8 patties and coatwith bread crumbs. Heat oil in a skillet, cook patties4 minutes per side, and remove to a warm oven.Toast almonds in a small sauce pan, stirring often.Melt the 2 tbsp of butter in the skillet and cook theonion and curry powder for 3 minutes on mediumheat, stirring often. Add the apple and garlic to theskillet and cook 3 more minutes, stirring often. Addthe broth and catsup and cook on medium-high forabout 3 minutes. Mix the milk and flour, add to theskillet, and cook 2 more minutes. Pour sauce overpatties and top with almonds.

Cook's Notes:

Page 118

Asian

Japanese Grilled Beef


Japanese Entree Dorothy Jackson Kite Unknown

History / Comments

Modified from a recipe entitled "Japanese-Style Beef" from The Firehouse Cookbook by Dorothy JacksonKite, published in 1975 by Weathervane books of New York.

Ingredients

1 1/2 lbs inexpensive beef steaks1 tbsp brown sugar3 tbsp soy sauce2 tbsp dry sherry1 tbsp vegetable oil1/2 tsp minced garlic1/4 tsp ground ginger1/4 tsp flavored meat tenderizer1/8 tsp hot pepper sauce

Instructions

Marinate beef in remaining ingredients overnight.Grill beef to preferred doneness, basting withremaining marinade. Beef may also be cut into bite-size pieces and cooked on skewers.

Cook's Notes:

Page 119

Asian

Japanese Cold Noodles


Japanese Entree Unknown Gourmet Magazine

History / Comments

In a six-part series in 1975, correspondent Elizabeth Andoh taught us about the reverent seasonality ofJapanese cuisine. It was with this summer recipe that many of us learned that noodles as well as rice areeaten in Japan. The concept of icy-cold noodles took only one taste to grasp: Andoh's recipe for somen isone of the lightest and most refreshing pasta preparations we've ever had.

Ingredients

For dipping sauce2 cups unseasoned dashi (Japanese soup stock)5 tablespoons usukuchi shoyu (Japanese light soysauce)3 tablespoons sugar2 tablespoons mirin (Japanese sweet rice wine)1 1/2 tablespoons shoyu (Japanese soy sauce)

For somen3 bundles somen (thin white wheat noodles), paperwrappingdiscarded

Instructions

Make dipping sauce: Heat all dipping sauceingredients in a small saucepan over low heat,stirring, until sugar is dissolved. Cool sauce, thenchill, covered, until cold, about 1 hour.Cook somen: Bring 2 1/2 quarts water to a rollingboil in a 4-quart saucepan over moderately highheat. Add noodles and 1 cup more water. Whenwater returns to a boil, add 1 cup cold water andbring back to a boil. Simmer noodles until justtender and slightly translucent, about 2 minutes. Testnoodles for doneness by dipping 1 strand in coldwater and sampling. If noodles are not tender, add1 cup more water and return water to a boil. Drainnoodles in a colander and rinse well under coldwater.To serve somen: Divide noodles among 6 bowlsfilled with ice and cold water. Divide dipping sauceamong 6 small bowls and serve withaccompaniments for flavoring it, then dip eachmouthful of noodles in sauce.Accompaniments: finely grated peeled fresh ginger;minced scallion; shredded fresh shiso leaves;sesame seedsMakes 6 servings.

Cook's Notes:

Page 120

Asian

Japanese Beef Stew


Japanese Entree Gourmet May 2000 Unknown

History / Comments

Trimming all corners and ragged edges from the carrots and potatoes is very Japanese; rounded edgesalso ensure even cooking. In Japan we used metal molds to cut our carrots into plum blossoms for aseasonal motif.

Ingredients

1 1/2 lb boneless beef chuck, cut into 1 1/2-inchpieces2 tablespoons vegetable oil1 cup dashi1/2 cup sake1 bunch scallions, white parts trimmed and greenssliced2 1/2 tablespoons sugar12 (1 1/2-inch) small boiling potatoes (1 lb)2 large carrots (1 lb)3 tablespoons soy sauce

Instructions

Pat beef dry. Heat oil in a 5-quart heavy pot until hotbut not smoking and brown beef on all sides. Adddashi, sake, and white parts of scallions andsimmer, covered, skimming froth and turning beefoccasionally, until meat is very tender, 1 1/4 to 11/2 hours. (Check periodically and add a fewtablespoons water if beef becomes less than halfsubmerged.) Add sugar and simmer, covered, 15minutes longer (more liquid may evaporate at thispoint, but that's fine).Prepare vegetables while beef is simmering: Peelpotatoes, halving and trimming into ovals if large,and steam, covered, over boiling water until barelytender, about 10 minutes.Cut carrots crosswise into 1/2-inch-thick slices. Trimslices with a paring knife to create rounded edgesand save trimmings for pickled Napa cabbage.Steam carrots, covered, over boiling water untilbarely tender, about 7 minutes.Finish stew: Add carrots and potatoes to beef andsimmer, tossing occasionally, 5 minutes, or untilvegetables are tender. Add soy sauce and bring toa boil. Discard white parts of scallions. Serve stewin small bowls sprinkled with scallion greens.Serves 4.

Cook's Notes:

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Asian

Glo's Sausage Fried Rice


Japanese Entree Gloria Gowins www.allrecipes.com

History / Comments

"This is an easy to prepare fried rice dished passed down by my Japanese mother. You won't find anythinglike it in the restaurants. Every time we have a family get-together or a covered dish luncheon at work, Iam always requested to bring this rice." Original recipe yield: 8 servings.

Ingredients

1 pound ground pork sausage5 eggs, beaten3 tablespoons vegetable oil1/2 head cabbage, cored and shredded3 carrots, chopped6 cups cooked white rice, cold1/4 cup soy sauce, or to taste1 (14.5 ounce) can bean sprouts, drained1 (6 ounce) package frozen green peas, thawedground black pepper to taste3 green onions, chopped

Instructions

In a skillet over medium-high heat, cook the sausageuntil evenly browned. Drain, and remove sausagefrom the pan. In the same pan, using the remainingcoating of grease from the sausage, scramble theeggs, stirring frequently until cooked through. Setaside.Heat the oil in a very large skillet or electric skilletover medium-high heat. Stir fry the cabbage andcarrots just until the cabbage has wilted. Add thecold rice, and fry, stirring so that there are noclumps. Mix in the sausage and pour in some soysauce. Stir in bean sprouts, peas, and eggs, mixingwell so there are no big chunks of egg. Season withpepper, and stir in green onions just beforeremoving from the heat. Adjust soy sauce to taste,and serve.

Cook's Notes:

Page 122

Asian

Juicy Chicken


Japanese Entree StellaLuna17 www.allrecipes.com

History / Comments

"This chicken is a variant on the popular Japanese snack yakitori. It makes the juiciest chicken I've evertasted. If you are using bamboo skewers, soak them in water for 30 minutes before using so they do notcatch on fire." Original recipe yield: 5 servings.

Ingredients

1/2 cup soy sauce1/2 cup sherry or white cooking wine1/2 cup chicken broth1/4 teaspoon ground ginger1 pinch garlic powder1 bunch green onions, chopped1 pound skinless, boneless chicken breast halves -cut into2 inch pieces

Instructions

In a small saucepan, combine the soy sauce, sherry,chicken broth, ginger, garlic powder and greenonions. Bring to a boil, and immediately removefrom heat. Set aside.Preheat your oven's broiler. Thread chicken piecesonto metal or bamboo skewers. Arrange on abroiler pan that has been coated with cookingspray. Spoon 1 or 2 tablespoons of the sauce overeach chicken skewer.Place the pan under the broiler, and broil for about 3minutes, until browned. Remove from the oven, turnover, and spoon more sauce onto each one. Returnto the oven until chicken is cooked through andnicely browned.

Cook's Notes:

Page 123

Asian

Halibut with Rice Wine


Japanese Entree Kathryn Mazierski Unknown

History / Comments

"This is a great way to prepare halibut, cod, sea bass, or salmon. Serve it with couscous or rice." Originalrecipe yield: 6 servings.

Ingredients

1 teaspoon vegetable oil1 shallots, finely chopped2 cloves garlic, finely chopped1 tablespoon black bean sauce1/2 cup mirin (Japanese sweet wine)1 tablespoon soy sauce1 tablespoon rice vinegar6 (4 ounce) fillets halibut, skin removed1 teaspoon sesame oil1/4 teaspoon pepper2 tablespoons chopped fresh cilantro

Instructions

Heat oil in non-stick saucepan over medium heat.Cook shallots and garlic gently until fragrant, butnot brown. Stir in black bean sauce, rice wine, andsoy sauce. Bring to boil and cook until reduced byhalf. Remove from heat, and stir in vinegar; setaside.Pat fish dry. Rub with sesame oil and sprinkle withpepper. Preheat an outdoor grill for high heat, andlightly oil grate.Grill fish for about 5 minutes per side, or just untilcooked through. Sprinkle with cilantro. Serve withsauce poured over top.

Cook's Notes:

Page 124

Asian

Baked Teriyaki Chicken


Japanese Entree Marian Collins www.allrecipes.com

History / Comments

"A much requested chicken recipe! Easy to double for a large group. Delicious!" Original recipe yield: 6servings.

Ingredients

1 tablespoon cornstarch1 tablespoon cold water1/2 cup white sugar1/2 cup soy sauce1/4 cup cider vinegar1 clove garlic, minced1/2 teaspoon ground ginger1/4 teaspoon ground black pepper12 skinless chicken thighs

Instructions

In a small saucepan over low heat, combine thecornstarch, cold water, sugar, soy sauce, vinegar,garlic, ginger and ground black pepper. Let simmer,stirring frequently, until sauce thickens and bubbles.Preheat oven to 425 degrees F (220 degrees C).Place chicken pieces in a lightly greased 9x13 inchbaking dish. Brush chicken with the sauce. Turnpieces over, and brush again.Bake in the preheated oven for 30 minutes. Turnpieces over, and bake for another 30 minutes, untilno longer pink and juices run clear. Brush withsauce every 10 minutes during cooking.

Cook's Notes:

Page 125

Asian

Chicken Katsu


Japanese Entree SakuraGirl1 www.allrecipes.com

History / Comments

"This is my family recipe for Chicken Katsu - Japanese style fried chicken. Can also be used to makeTonkatsu, just use pork cutlets instead of chicken. Serve with white rice and tonkatsu sauce." Originalrecipe yield: 4 servings.

Ingredients

4 skinless, boneless chicken breast halves -pounded to 1/4inch thicknesssalt and pepper to taste2 tablespoons all-purpose flour1 egg, beaten1 cup panko bread crumbs1 cup oil for frying, or as needed

Instructions

Season the chicken breasts on both sides with saltand pepper. Place the flour, egg and panko crumbsinto separate shallow dishes. Coat the chickenbreasts in flour, shaking off any excess. Dip theminto the egg, and then press into the panko crumbsuntil well coated on both sides.Heat 1/4 inch of oil in a large skillet over medium-high heat. Place chicken in the hot oil, and cook 3or 4 minutes per side, or until golden brown.

Cook's Notes:

Page 126

Asian

Grilled Chicken Teriyaki


Japanese Entree T's Mom www.allrecipes.com

History / Comments

"Chicken breasts marinated in teriyaki sauce, lemon, garlic, and sesame oil, then grilled to a tasty finish.Very easy and great for a hot summer's evening. Leftovers are great on a green salad or sandwich. Be sureto grill very hot and very fast!!" Original recipe yield: 4 servings.

Ingredients

4 skinless, boneless chicken breast halves1 cup teriyaki sauce1/4 cup lemon juice2 teaspoons minced fresh garlic2 teaspoons sesame oil

Instructions

Place chicken, teriyaki sauce, lemon juice, garlic,and sesame oil in a large resealable plastic bag.Seal bag, and shake to coat. Place in refrigeratorfor 24 hours, turning every so often.Preheat grill for high heat.Lightly oil the grill grate. Remove chicken from bag,discarding any remaining marinade. Grill for 6 to 8minutes each side, or until juices run clear whenchicken is pierced with a fork.

Cook's Notes:

Page 127

Asian

Teriyaki Pork Chops


Japanese Entree Kathy Statham www.allrecipes.com

History / Comments

"This is an extremely easy recipe! The marinade also works great with chicken breasts." Original recipeyield: 4 servings.

Ingredients

1/2 cup soy sauce2 tablespoons red wine vinegar2 teaspoons honey2 teaspoons garlic powder4 pork chops

Instructions

In a shallow dish, combine the soy sauce, vinegar,honey and garlic powder. Place chops in dish, andturn to coat. Cover, and marinate for 2 to 4 hours inthe refrigerator.Preheat grill to high heat, and lightly oil grate. Grillchops 5 to 8 minutes per side, or to desireddoneness.

Cook's Notes:

Page 128

Asian

Grilled Tuna Teriyaki


Japanese Entree Maridele www.allrecipes.com

History / Comments

"Delicious right off the grill! Take care not to overcook the steaks, as tuna can quickly become quite dry."Original recipe yield: 4 servings.

Ingredients

2 tablespoons light soy sauce1 tablespoon Chinese rice wine1 large clove garlic, minced1 tablespoon minced fresh ginger root4 (6 ounce) tuna steaks (about 3/4 inch thick)1 tablespoon vegetable oil

Instructions

In a shallow dish, stir together soy sauce, rice wine,garlic, and ginger. Place tuna in the marinade, andturn to coat. Cover, and refrigerate for at least 30minutes.Preheat grill for medium-high heat.Remove tuna from marinade, and discard remainingliquid. Brush both sides of steaks with oil.Cook tuna for approximately for 3 to 6 minutes perside, or to desired doneness.

Cook's Notes:

Page 129

Asian

Teriyaki Steak


Japanese Entree Deanna www.allrecipes.com

History / Comments

"Skirt steak comes from the short plate. It comes in a long, thin strip or 'skirt'. Sometimes it's hard to find,so if you don't see it out with the other meats, ask your butcher." Original recipe yield: 4 servings.

Ingredients

2 pounds beef skirt steak4 cloves garlic, minced2 cups teriyaki sauce

Instructions

Cut the skirt steak into individual strips for serving.Add the garlic to the teriyaki sauce. In a re-sealableplastic bag, combine the steak and the sauce. Sealtightly and refrigerate to marinate overnight.Preheat oven to broil OR preheat a barbecue grill.When oven OR grill is ready, remove meat from bagand discard remaining marinade. Place meat on abroiler pan for the oven OR directly on the grill forthe barbecue. Cook for about 5 minutes per side, orto desired doneness.

Cook's Notes:

Page 130

Asian

Soba with Toasted Sesame Seed Sauce


Japanese Entree jessica www.allrecipes.com

History / Comments

"Soba noodles are available in Japanese food stores, whole food stores, and some supermarkets. You canadd any vegetables to this dish that you enjoy or have on hand." Original recipe yield: 4 servings.

Ingredients

1/2 cup sesame seeds8 ounces dried soba noodles2 tablespoons balsamic vinegar1 tablespoon white sugar2 1/2 tablespoons soy sauce1 clove garlic, minced1 teaspoon dark sesame oil5 green onions, chopped3 cups broccoli florets

Instructions

Preheat the oven to 375 degrees F (190 degrees C).Pour the sesame seeds onto a rimmed baking sheet.Toast the seeds in the oven for 10 to 12 minutes,until they are a rich brown around the edges.Meanwhile, bring a large pot of salted water to a boil.Add the noodles and cook them for 5 to 6 minutes,or until they are just tender. Drain them, rinse themwell with cold water, and drain them again.In a large mixing bowl, mix together the vinegar,sugar, soy sauce, garlic, sesame oil and greenonions. Add the noodles, and the toasted sesameseeds. Toss well, then stir in the broccoli. Let thedish sit for 30 minutes at room temperature beforeserving.

Cook's Notes:

Page 131

Asian

Chicken Hekka


Japanese Entree Jim www.allrecipes.com

History / Comments

"An incredible Asian stir fry. One of my personal favorites." Original recipe yield: 8 to 10 servings.

Ingredients

1 1/2 pounds skinless, boneless chicken breast meat3/4 cup white sugar3/4 cup soy sauce3/4 cup mirin (Japanese sweet wine)2 tablespoons vegetable oil1 tablespoon grated fresh ginger3 carrots, julienned2 onions, thinly sliced1 (14 ounce) can shredded bamboo, drained1/2 pound fresh mushrooms, sliced1 cup trimmed and coarsely chopped watercress1 (8 ounce) package rice noodles, soaked and cutinto 2inch pieces

Instructions

Cut chicken meat into bite size pieces. In a mediumbowl combine the sugar, soy sauce, and mirin wine.Mix well, and set aside.In a skillet or wok, heat oil over medium-high heat.Squeeze juice from grated ginger into wok, addgrated ginger, and stir fry until brown. Discardginger fibers. Increase heat to high, and stir inchicken. Season with soy sauce mixture, and cookfor 2 more minutes.One at a time add the carrots, onions, bambooshoots, mushrooms, and watercress. Stir after eachaddition. Add rice noodles; cook, stirring, for about3 more minutes, or until done.

Cook's Notes:

Page 132

Asian

Teriyaki Chicken


Japanese Entree William Anatooskin www.allrecipes.com

History / Comments

"A very easy to make chicken and tasty too, with a nice flavor!" Original recipe yield: 6 servings.

Ingredients

1 (3 pound) whole chicken, cut in half3/4 cup granulated sugar3/4 cup soy sauce1 tablespoon grated fresh ginger2 cloves garlic, minced

Instructions

Rinse chicken halves, and pat dry with paper towels.Place chicken cut side down in a 9x13 inch bakingdish.In a medium mixing bowl, combine sugar, soy sauce,grated ginger and garlic. Mix well, and pour mixtureover chicken. Cover and refrigerate for at least 3hours.Preheat oven to 350 degrees F (175 degrees C).Bake chicken uncovered in the preheated oven for 1hour, basting frequently. Test for doneness, makingsure there is no pink left in the meat. Let coolslightly, then cut into smaller pieces to serve.

Cook's Notes:

Page 133

Asian

Yakisoba Chicken


Japanese Entree E. Maxwell www.allrecipes.com

History / Comments

"Japanese buckwheat flour noodles with chicken at their best! Noodles can be found in an Asian foodsmarket." Original recipe yield: 6 servings.

Ingredients

1/2 teaspoon sesame oil1 tablespoon canola oil2 tablespoons chile paste2 cloves garlic, chopped4 skinless, boneless chicken breast halves - cut into1inch cubes1/2 cup soy sauce1 onion, sliced lengthwise into eighths1/2 medium head cabbage, coarsely chopped2 carrots, coarsely chopped8 ounces soba noodles, cooked and drained

Instructions

In a large skillet combine sesame oil, canola oil andchili paste. Stir fry 30 seconds. Add garlic and stirfry an additional 30 seconds. Add chicken and 1/4cup of the soy sauce and stir fry until chicken is nolonger pink. Remove mixture from pan, set asideand keep warm.In the emptied pan combine the onion, cabbage andcarrots. Stir fry until cabbage begins to wilt. Stir inthe remaining soy sauce, cooked noodles and thechicken mixture to pan and mix to blend. Serve andenjoy!

Cook's Notes:

Page 134

Asian

Yakitori Don


Japanese Entree Jana Marko Unknown

History / Comments

"One of the most popular Japanese dishes (authentic recipe). The tasty ginger and rice wine marinade canbe used for meat or fish. This recipe can also be made on the grill using the marinade as a basting sauce."Original recipe yield: 4 servings.

Ingredients

1 (3 pound) whole chicken, cut into pieces1 tablespoon grated fresh ginger root1 clove garlic, crushed3 tablespoons white sugar2/3 cup soy sauce1 tablespoon sake1/4 cup mirin (Japanese sweet wine)2 tablespoons cooking oil

Instructions

Rinse chicken, and pat dry. In a glass baking dish orbowl, stir together the ginger, garlic, sugar, soysauce, sake and mirin. Place the chicken into themixture to marinate. Refrigerate, covered forseveral hours, or overnight.Heat oil in a large heavy skillet over medium-highheat. Place chicken pieces into the pan skin-sidedown, reserving marinade. Cook until light brown,then flip and brown the other side. Drain off grease,and pour the marinade into the pan. Cover, andreduce heat to low, and simmer for 8 to 10 minutes.Remove the lid and continue cooking, shaking theskillet occasionally, until marinade is evaporated.Serve hot with rice or noodles.

Cook's Notes:

Page 135

Asian

Japanese-Style Deep Fried Chicken


Japanese Entree AMY Unknown

History / Comments

"If you like the taste of Japanese dishes, you will love it. Very crispy, and my friends like it too. You can buyjoshinko (rice flour), katakuriko (potato starch), and sesame oil at asian market. If you live in large city, youmay find them at American grocery store. Joshinko and katakuriko taste nothing different from regular flour,but they really help to make crispy fried chicken. Do not use sweet soy sauce or too salty soy sauce."Original recipe yield: 8 servings.

Ingredients

2 eggs, lightly beaten1/2 teaspoon salt1/2 teaspoon black pepper1/2 teaspoon white sugar1 tablespoon minced garlic1 tablespoon grated fresh ginger root1 tablespoon sesame oil1 tablespoon soy sauce1/8 teaspoon chicken bouillon granules1 1/2 pounds skinless, boneless chicken breasthalves - cutinto 1 inch cubes3 tablespoons potato starch1 tablespoon rice flouroil for frying

Instructions

In a large bowl, mix together eggs, salt, pepper,sugar, garlic, ginger, sesame oil, soy sauce, andbouillon. Add chicken pieces, and stir to coat.Cover, and refrigerate for 30 minutes.Remove bowl from refrigerator, add potato starchand rice flour to meat, and mix well.In a large skillet or deep fryer, heat oil to 365degrees F (185 degrees C). Place chicken in hotoil, and fry until golden brown. Cook meat inbatches to maintain oil temperature. Drain briefly onpaper towels. Serve hot.

Cook's Notes:

Page 136

Asian

Japanese Beef and Noodles Big Bowl


Japanese Entree Unknown Cooking Light magazine

History / Comments

"Explore the Asian noodle-bowl phenomenon with this easy-toprepare variation." Original recipe yield: 4servings.

Ingredients

2 large egg whites1 large egg8 cups fat-free beef broth1/4 cup low-sodium soy sauce2 tablespoons sugar1 tablespoon grated peeled fresh ginger8 ounces beef tenderloin, cut into 2x1/4 inch slices1 1/2 cups (1-inch) sliced green onions4 cups hot cooked soba (buckwheat noodles) orangel hairpasta (about 8 ounces uncooked)2 cups fresh bean sprouts

Instructions

Beat egg whites and egg at medium speed of amixer 1 minute; set aside.Combine broth, soy sauce, sugar, and ginger in alarge saucepan; bring to a boil. Reduce heat; addbeef and onions, and simmer 1 minute. Add eggmixture without stirring; cook for 1 minute. Removefrom heat, and gently stir. Place 1 cup of noodles ineach of 4 large soup bowls, and add 2 cups of beefmixture and 1/2 cup sprouts.

Cook's Notes:

Page 137

Asian

Grilled Salmon Kyoto


Japanese Entree Kevin www.allrecipes.com

History / Comments

"Very unique marinade gives this grilled salmon a great taste!" Original recipe yield: 4 servings.

Ingredients

1/3 cup soy sauce1/4 cup orange juice concentrate2 tablespoons vegetable oil2 tablespoons tomato sauce1 teaspoon lemon juice1/2 teaspoon prepared mustard1 tablespoon green onion, minced1 clove garlic, minced1/2 teaspoon minced fresh ginger root4 salmon steaks (1 inch thick)1 tablespoon olive oil

Instructions

In a shallow glass baking dish, combine soy sauce,orange juice concentrate, oil, tomato sauce, lemonjuice, mustard, green onion, garlic, and ginger.Place salmon in marinade, and turn to coat. Cover,and refrigerate for 30 minutes to 1 hour.Preheat an outdoor grill for high heat.Remove salmon from marinade. Pour marinade intoa small saucepan. Bring to a boil, and cook for 1minute.Lightly oil the grill grate. Brush or spray salmon witholive oil. Cook on grill for 5 to 10 minutes, or until fishflakes easily with a fork. Turn salmon once, andbrush with boiled marinade halfway throughcooking time.

Cook's Notes:

Page 138

Asian

Javanese Roasted Salmon and Wilted Spinach


Javanese Entree Jill Meiser Unknown

History / Comments

Bon Appetit, September 2002

Ingredients

1/4 cup (1/2 stick) plus 3 tablespoons unsalted butter1 teaspoon dried crushed red pepper1 large garlic clove, minced1/2 cup (packed) golden brown sugar1/2 cup fresh lime juice1/2 cup soy sauce2 teaspoons cornstarch dissolved in 2 teaspoonswater8 7-ounce salmon fillets2 6-ounce bags baby spinachMashed Potatoes (prepared)

Instructions

Preheat oven to 400°F. Melt 1/2 cup butter in heavylarge saucepan over medium heat. Add crushedred pepper and garlic and stir until fragrant, about 1minute. Add sugar; whisk until mixture is meltedand smooth and begins to bubble, about 4 minutes.Whisk in lime juice and soy sauce. Increase heatand boil until reduced to 1 1/2 cups, about 2minutes. Add cornstarch mixture and boil until thick,about 3 minutes. Set sauce aside. Melt 1tablespoon butter in heavy large skillet over highheat. Working in batches, cook salmon until goldenbrown, about 2 minutes per side. Transfer to bakingsheet. Spoon 1 tablespoon sauce over each fillet.Roast until fish is opaque in center, about 5minutes. Melt remaining 2 tablespoons butter in largepot over medium-high heat. Add spinach and tossuntil wilted but still bright green, about 3 minutes.Season to taste with salt and pepper. Place amound of mashed potatoes in the middle of eachplate. Using tongs, divide spinach among 8 plates,placing on top of the potatoes. Top each with asalmon fillet; drizzle with remaining sauce and serve.Makes 8 servings.

Cook's Notes:

Page 139

Asian

Javanese Pork Tenderloin


Javanese Entree Bajathecat www.allrecipes.com

History / Comments

A wonderfully moist barbecued pork with an Asian kick! Although this pork needs to be started 2 daysahead of serving, the recipe is very easy and so worth the wait! Wonderful served with udon noodlesdressed with sesame oil and soy sauce. Original recipe yield: 8 servings.

Ingredients

Brine:1/4 cup kosher salt1/4 cup brown sugar3 cups warm water

2 (3/4 pound) pork tenderloins

Marinade:1/2 cup chunky peanut butter1/4 cup sake2 tablespoons soy sauce2 tablespoons white wine vinegar2 tablespoons honey2 tablespoons peanut oil2 tablespoons Thai chili paste2 tablespoons Sriracha chili sauce4 cloves garlic, finely minced2 tablespoons fresh ginger root, finely chopped1/4 cup finely chopped green onions1/4 cup minced fresh cilantro (optional)

Instructions

Dissolve the salt and brown sugar in 1/4 cup warmwater. Pour into a large resealable plastic bag withremaining 2 3/4 cups water. Place pork in bag, seal,and refrigerate overnight. In a small, microwavablebowl, combine peanut butter, sake, soy sauce,vinegar, honey, peanut oil, chili paste, chili sauce,garlic, ginger root, green onions, and cilantro.Microwave for 30 seconds to 1 minute to meltpeanut butter; mix thoroughly. Reserve 1/2 to 3/4cup of this peanut sauce to serve as a sauce for thecooked meat; refrigerate until ready to use. Pourremaining sauce into a resealable plastic bag.Remove pork from brine; discard brine. Rinse pork,pat dry, and place in the bag with the peanut saucemarinade. Refrigerate for 8 hours, or overnight.Preheat grill for medium heat. Take pork out ofpeanut sauce marinade; let sit at room temperaturefor about 20 minutes. Pour marinade in smallsaucepan. Heat to a boil, and boil for 3 minutes. Ifmarinade gets too thick, add a little milk to thin.Lightly oil grill grate, and arrange tenderloins ongrill. When pork reaches 125 degrees F (50degrees C), baste with the boiled marinade. Watchpork carefully after basting so that it doesn't burn.Use a bbq spatula to roll the pork around whilecooking. Grill pork tenderloins until internaltemperature reaches 155 degrees F (68 degreesC); this should take about 15 minutes. Pull off thegrill, and let sit for 5 minutes before slicing into thinrounds. Warm the reserved sauce in themicrowave, and place a dollop of the sauce oneach plate. Place pork slices on top of sauce toserve.

Cook's Notes:

Page 140

Asian

Chap Chee Noodles


Korean Entree Chris J www.allrecipes.com

History / Comments

"A Korean style noodle dish made with meat and vegetables." Original recipe yield: 4 servings.

Ingredients

1 tablespoon soy sauce1 tablespoon sesame oil2 green onions, finely chopped1 clove garlic, minced1 teaspoon sesame seeds1 teaspoon sugar1/4 teaspoon black pepper1/3 pound beef top sirloin, thinly sliced2 tablespoons vegetable oil1/2 cup thinly sliced carrots1/2 cup sliced bamboo shoots, drained1/4 pound napa cabbage, sliced2 cups chopped fresh spinach3 ounces cellophane noodles, soaked in warm water2 tablespoons soy sauce1 tablespoon sugar1/2 teaspoon salt1/4 teaspoon black pepper

Instructions

In a large bowl, combine 1 tablespoon soy sauce,sesame oil, green onions, garlic, sesame seeds, 1teaspoon sugar, and 1/4 teaspoon pepper. Stir insliced beef, and marinate at room temperature for15 minutes.Heat wok or large skillet over medium-high heat,then drizzle with oil. Cook beef until evenly brown.Stir in carrots, bamboo shoots, napa cabbage, andspinach. Add cellophane noodles, 2 tablespoonssoy sauce, 1 tablespoon sugar, 1/2 teaspoon salt,and 1/4 teaspoon pepper. Reduce heat to medium,and cook until heated through.

Cook's Notes:

Page 141

Asian

Awesome Korean Steak


Korean Entree Michael Patten www.allrecipes.com

History / Comments

"Quick cooking Korean Steak which has been handed down from a Korean lady to my Mum, to myself!!Serve over rice or with fried vegetables." Original recipe yield: 6 Servings.

Ingredients

2 pounds thinly sliced Scotch fillet (chuck eyesteaks)1/2 cup soy sauce5 tablespoons white sugar2 1/2 tablespoons sesame seeds2 tablespoons sesame oil3 shallots, thinly sliced2 cloves garlic, crushed5 tablespoons mirin (Japanese sweet wine)

Instructions

In a large bowl, stir together the soy sauce, sugar,sesame seeds, sesame oil, shallots, garlic, andmirin. Add the meat, and stir to coat. Cover andrefrigerate for 12 to 24 hours.Heat a large skillet over medium heat. Fry the meatfor 5 to 10 minutes, or until no longer pink. Servewith salad or fried rice.

Cook's Notes:

Page 142

Asian

Laotian Duck or Chicken with Yellow Rice


Laotian Entree Unknown Unknown

History / Comments

This impressive dinner-party dish from Laos will wow your guests; they won't believe how easy it is! Serve agreen salad on the side for a unique and flavorful family meal instead. Chicken substitutes well for theduck. Original recipe yield: 8 servings.

Ingredients

4 cups uncooked jasmine rice15 cloves garlic, minced1 tablespoon whole peppercorns2 teaspoons salt1 tablespoon yellow curry powder1 teaspoon ground turmeric (optional)2 tablespoons soy sauce1 (4 pound) duck, boned5 tablespoons vegetable oil6 1/2 cups water6 small green onion, thinly sliced

Instructions

In a large bowl, soak rice in cold water to soak whilepreparing the rest of the recipe. In a small bowl,using the back of a spoon, smash into a paste thegarlic, pepper, salt, curry, and turmeric. Drizzle inthe soy sauce as you continue to smash. Set spiceaside. Cut the duck into a dozen pieces, removingthe fat and thick skin. Drain soaking rice, and setaside. Heat 2 tablespoons vegetable oil in a widepot over medium-high heat, stir in the spice paste,and cook for 30 seconds. Stir in duck pieces; cookabout 10 minutes, stirring frequently until lightlybrowned. Pour in 2 cups water, bring to a boil, andsimmer 10 minutes. Pour in remaining water andvegetable oil; return contents to boil. Add rice topot. Water should cover the rice by 1/2 inch. Returnto a boil and cook, covered tightly, 15 to 20minutes, until rice is tender. Remove pot from heat.Let stand, covered, 5 to 10 minutes. Turn out ontoserving platter, and garnish with green onions.Substitution Suggestion: If using chicken, cut 2pounds of meat into 1-inch chunks. The abovespices even work with beef, just add 2 tablespoonsof minced ginger to the paste.

Cook's Notes:

Page 143

Asian

Malaysian Chinese Style Pasta


Malaysian Entree Serena Liew www.allrecipes.com

History / Comments

This dish is usually made with Schwabische; a kind of noodle originated from South Germany. It can besubstituted by spaghetti. This recipe is an ideal way to stir-fry pasta in Malaysian Chinese style. A bit hotand spicy! Original recipe yield: 2 servings.

Ingredients

1 (8 ounce) package spaghetti1 tablespoon vegetable oil1/2 onion, chopped1 egg3 1/2 ounces mincemeatsalt and pepper to tastewhite sugar to taste1/2 tablespoon chile sauce1 tablespoon soy sauce1 tablespoon tomato puree1/2 red bell pepper, chopped1/4 cup chopped green onions

Instructions

Bring a large pot of lightly salted water to a boil. Addpasta and cook for 8 to 10 minutes or until al dente;drain. In a saucepan over medium heat, saute theonion in the oil until the onion is a bit brownish. Stirin the egg. Add the mincemeat and stir-fry 2 to 3minutes. Mix in the cooked pasta, salt, sugar,pepper, chile sauce, soy sauce and tomato puree.Stir-fry for 3 to 5 minutes. Add red pepper and stir-fry for another 2 minutes; pour in a bit of water if itis too dry. Sprinkle chopped green onion on top.

Cook's Notes:

Page 144

Asian

Malaysian Chicken Curry with Sherry


Malaysian Entree Unknown www.allrecipes.com

History / Comments

Unknown

Ingredients

2 tablespoons vegetable oil4 skinless, boneless chicken breast halves-cut intochunks1/2 cup cornstarch3 cloves garlic, crushed1 large onion, cut into chunkssalt and pepper to taste1/2 cup cooking sherry2 cubes beef bouillon1/2 cup creamy peanut butter3 tablespoons curry powderwater to cover1/2 teaspoon ground ginger1 cup coconut milk

Instructions

Heat oil in a large skillet over medium high heat.Coat chicken with cornstarch and place in skilletwith garlic, onion, salt and pepper. Add sherry andbeef bouillon and let liquid reduce a little. Stir inpeanut butter and curry powder and add water tocover; add ginger, reduce heat to low and simmerfor 30 minutes, then lastly stir in coconut milk andserve hot.

Cook's Notes:

Page 145

Asian

Malaysian Beef Rendang


Malaysian Entree Trevor Hobson www.allrecipes.com

History / Comments

This dish has a unique flavour, and by varying the amounts of sugar and chilies a whole range of effectscan be produced. Serve over rice. Original recipe yield: 6

Ingredients

3/8 pound shallots3 cloves garlic15 dried red chile peppers5 slices fresh ginger root5 lemon grass, chopped2 teaspoons coriander seeds2 teaspoons fennel seeds2 teaspoons cumin seeds1 pinch whole nutmeg1 tablespoon vegetable oil1 1/4 pounds beef stew meat, cut into 1 inch cubes1 1/2 tablespoons white sugar2 cups shredded coconut5 whole cloves1 cinnamon stick1 2/3 cups coconut milk7/8 cup watersalt to taste

Instructions

Heat the coconut in a dry wok, stirring continuouslyuntil golden brown. Set aside to cool. Using ablender or a food processor, blend the shallots,garlic, chilies, ginger, and lemon grass to a thickpaste. Grind the coriander, fennel, cumin andnutmeg. Using the wok, fry the shallot paste in alittle oil for a few minutes. Add the groundcoriander, fennel, cumin and nutmeg; cook for 3 to 4minutes, stirring continuously. Add beef; cook over amedium heat for a further 3 to 4 minutes, or untilmeat is browned. Stir in sugar, coconut, cloves,cinnamon stick, coconut milk , and water. Bring to aboil, lower heat, and simmer until most of the liquidhas gone and the meat is tender (about 1 hour).Season with salt to taste.

Cook's Notes:

Page 146

Asian

Malaysian Fried Chicken


Malaysian Entree Saadiah Din www.allrecipes.com

History / Comments

This is my mother's special, yet simple, recipe that is loved by my family. Chicken marinated in garlic, oystersauce and curry powder, then fried. Original recipe yield: 4 to 6 servings.

Ingredients

1 (4 pound) whole chicken, cut into pieces6 cloves garlic, chopped4 tablespoons oyster sauce2 tablespoons curry powder1/2 cup vegetable oil .

Instructions

In a nonporous glass dish or bowl, combine thegarlic, oyster sauce and curry powder. Mix together.Add chicken pieces and turn to coat. Cover dish orbowl and refrigerate to marinate for at least 1/2hour. In a large skillet or wok, heat oil over mediumhigh heat. Add marinated chicken (disposing ofleftover marinade) and fry for 20 to 25 minutes oruntil chicken is crispy and brown and juices runclear

Cook's Notes:

Page 147

Asian

Spicy Noodles - Malay Style


Malaysian Entree CHUNKYBITS www.allrecipes.com

History / Comments

"Spicy and simply devilish, a kick start on Malay cuisine. Remember to set water at the side 'cause you'reon fire!!!" Original recipe yield: 4 servings.

Ingredients

1 (12 ounce) package uncooked egg noodles3 tablespoons olive oil1 teaspoon finely chopped garlic1/2 bunch fresh spinach, stems removed, chopped1/4 cup chile paste3 tablespoons ketchup1 egg1/2 teaspoon white sugar1/4 cup watersalt and pepper to taste1/2 cup fresh bean sprouts1/2 cup green peas

Instructions

Bring a large pot of water to a boil, cook the eggnoodles 6 to 8 minutes, until al dente, and drain.Heat the oil in a skillet over medium heat, and sautethe garlic about 1 minute. Stir in the spinach, andcook about 1 minute. Mix in the cooked eggnoodles, chile paste, and ketchup, and toss untilwell coated.Make a hole in the center of the noodle mixture.Place the egg in the center, and scramble, tossingwith the noodles just before egg is finished cooking.Mix the sugar and enough water to keep the mixturemoist into the skillet. Season with salt and pepper.Continue to cook, stirring constantly, about 6minutes. Toss in the sprouts and peas, and cookand stir about 4 minutes, until heated through.

Cook's Notes:

Page 148

Asian

Malaysian Nasi Lemak


Malaysian Entree FLOWERSEED www.allrecipes.com

History / Comments

"Delicious Malaysian coconut rice, served with anchovy hot chile sauce, fried anchovies, fried peanut, slicedcucumber or tomato and hard-boiled egg. If you do not have tamarind juice, substitute with same amountof lemon juice." Original recipe yield: 8 servings.

Ingredients

For the rice:2 cups coconut milk2 cups water1/4 teaspoon ground ginger1 (1/2 inch) piece fresh ginger, peeled and thinlyslicedsalt to taste1 whole bay leaf2 cups long grain rice, rinsed and drainedFor the garnish:4 eggs1 cucumber1 cup oil for frying1 cup raw peanuts1 (4 ounce) package white anchovies, washedFor the sauce:2 tablespoons vegetable oil1 medium onion, sliced3 cloves garlic, thinly sliced3 shallots, thinly sliced2 teaspoons chile paste1 (4 ounce) package white anchovies, washedsalt to taste3 tablespoons white sugar1/4 cup tamarind juice

Instructions

In a medium saucepan over medium heat, stirtogether coconut milk, water, ground ginger, gingerroot, salt, bay leaf, and rice. Cover, and bring to aboil. Reduce heat, and simmer for 20 to 30 minutes,or until done.Place eggs in a saucepan, and cover with coldwater. Bring water to a boil, and immediatelyremove from heat. Cover, and let eggs stand in hotwater for 10 to 12 minutes. Remove eggs from hotwater, cool, peel and slice in half. Slice cucumber.Meanwhile, in a large skillet or wok, heat 1 cupvegetable oil over medium-high heat. Stir inpeanuts and cook briefly, until lightly browned.Remove peanuts with a slotted spoon and place onpaper towels to soak up excess grease. Returnskillet to stove. Stir in the contents of one packageanchovies; cook briefly, turning, until crisp. Removewith a slotted spoon and place on paper towels.Discard oil. Wipe out skillet.Heat 2 tablespoons oil in the skillet. Stir in the onion,garlic, and shallots; cook until fragrant, about 1 or 2minutes. Mix in the chile paste, and cook for 10minutes, stirring occasionally. If the chile paste istoo dry, add a small amount of water. Stir inremaining anchovies; cook for 5 minutes. Stir insalt, sugar, and tamarind juice; simmer until sauceis thick, about 5 minutes.Serve the onion and garlic sauce over the warm rice,and top with peanuts, fried anchovies, cucumbers,and eggs.

Cook's Notes:

Page 149

Asian

Mongolian Beef


Mongolian Entree Kimber www.allrecipes.com

History / Comments

"A simple but spicy dish with beef, carrots and green onions. Serve over rice for a very filling meal."Original recipe yield: 6 servings.

Ingredients

1 teaspoon sesame seeds1 tablespoon soy sauce1 tablespoon cornstarch2 cloves garlic, minced1 pound beef round steak, cut into thin strips

3/4 cup water2 tablespoons soy sauce2 1/2 teaspoons cornstarch1/2 teaspoon white sugar1 teaspoon red pepper flakes2 tablespoons vegetable oil, divided2 carrots, thinly sliced1 bunch green onions, cut into 2 inch pieces

Instructions

In a dry skillet over medium heat, toast sesameseeds for 1 to 2 minutes, or until the seeds begin toturn golden brown; set aside.In a medium bowl, mix together 1 tablespoon soysauce, 1 tablespoon cornstarch, and minced garlic.Stir in beef strips. Let stand for at least 10 minutes.In a separate small bowl, mix together water, 2tablespoons soy sauce, 2 1/2 teaspoons cornstarch,sugar, sesame seeds, and red pepper flakes; setaside.Heat 1 tablespoon of oil in a wok or skillet over highheat. Cook and stir beef in hot oil for 1 minute;remove, and set aside. Heat remaining tablespoonof oil in the same pan. Saute carrots and white partof green onions for 2 minutes. Stir in green parts ofthe green onion, and saute for 1 minute. Stir insesame seed mixture and beef. Cook and stir untilsauce boils and thickens.

Cook's Notes:

Page 150

Asian

Nepalese Vegetable Curry


Nepalese Entree Unknown www.world-recipes.info

History / Comments

Unknown

Ingredients

3 onions, sliced thin3 cloves garlic, minced1 tsp ground coriander1 tsp ground turmeric1/2 tsp ground cumin1/4 tsp dry mustard1/8 tsp cayenne6 cups potatoes, unpeeled, scrubbed and diceddash peanut oil for flavor4 1/2 cups broccoli, cauliflower or cabbage, choppedsalt and pepper to taste2 tomatoes1 tsp curry powder

Instructions

In a dutch oven, saute onions, garlic, groundcoriander, ground turmeric, ground cumin, drymustard, and cayenne. Add to it potatoes andpeanut oil. When almost tender, add broccoli,cauliflower orcabbage, salt and pepper to taste,tomatoes, and curry powder.Cover and simmer untilall veggies are tender. Serve over rice.

Cook's Notes:

Page 151

Asian

Chicken Bhutuwa



History / Comments

Unknown

Ingredients

1 1/2 lb chicken cut into 1-in pieces (or lamb orshrimp)5 garlic gloves, minced1 in ginger, minced3 fresh red chilies, minced1 tablespoon cumin powder1 teaspoon turmeric1 tablespoon mustard oil1 cup green onions, cut in 1 in length4 tablespoons mustard oil1 teaspoon ground black pepper1/4 teaspoon cinammon powder5 cloves1 teaspoon fenugreekSalt to taste

Instructions

In a large bowl combine chicken, 1 tablespoon ofmustard oil, turmeric, cumin, chili powder, salt andpepper. Toss well to coat thoroughly. In a non-stickpan heat 4 tablespoons of mustard oil. Addfenugreek, and cook until it turns dark. Add clovesand fry for 15 sec. Transfer the coated chicken tothe pan, stir well to brown. Add garlic, ginger, andred chilies. Stir-fry chicken in medium heat untilcooked through. May need water to moisten, if itstarts to burn. Add green onions and cinnamon, stirfor 2 min. Adjust seasoning with salt and pepper.Serve with stir- fried vegetables and rice, or roti.

Cook's Notes:

Page 152

Asian

Nepalese Chicken with Zucchini



History / Comments

Unknown

Ingredients

1 lb chicken breasts, skinned, boned, and cut into 1-inpieces (or lamb)2 cups zucchini, cut into 1-in long strips1 cup red bell pepper, cut into 1-in long strips1 cup onions, sliced1 cup chicken broth1 cup yogurt1 teaspoon garlic, minced1 teaspoon ginger, finely grated1 teaspoon fenugreek1 tablespoon cumin powder1 teaspoon turmeric1 teaspoon chili powder1/2 teaspoon ground black pepper2 tablespoons clarified butterSalt to taste1 tablespoon mustard oil2 tablespoons cilantro, finely chopped

Instructions

Salt and pepper chicken pieces. In a non-stick panheat one tablespoon of mustard oil, brown chickenuntil half-way cooked, and set aside. Drain the oil,and heat clarified butter, saute fenugreek till dark.Add onions and sautee till light brown. Addturmeric, cumin, garlic, ginger, and chili powder. Stirfor 1 min in low heat. Add zucchini and red bellpepper to the onion mixture. Stir-fry till wiltingoccurs. Transfer browned chicken, mix well for 2min. Add yogurt and chicken broth to the chickenmixture. Increase the heat to high and thicken thesauce, about 10 min. Garnish with chopped cilantro.Serve with roti, or rice.

Cook's Notes:

Page 153

Asian

Chicken Biryani


Pakistani Entree Nazia www.allrecipes.com

History / Comments

"This is a delicious Pakistani/Indian rice dish which is often reserved for very special occasions such asweddings, parties, or holidays such as Ramadan. It has a lengthy preparation, but the work is definitelyworth it. For biryani, always use long grain rice. Basmati rice with its thin, fine grains is the ideal variety touse. Ghee is butter that has been slowly melted so that the milk solids and golden liquid have beenseparated and can be used in place of vegetable oil to yield a more authentic taste." Original recipe yield:6 to 8 servings.

Ingredients

4 tablespoons vegetable oil4 small potatoes, peeled and halved2 large onions, finely chopped2 cloves garlic, minced1 tablespoon minced fresh ginger root1/2 teaspoon chili powder1/2 teaspoon ground black pepper1/2 teaspoon ground turmeric1 teaspoon ground cumin1 teaspoon salt2 medium tomatoes, peeled and chopped2 tablespoons plain yogurt2 tablespoons chopped fresh mint leaves1/2 teaspoon ground cardamom1 (2 inch) piece cinnamon stick3 pounds boneless, skinless chicken pieces cut intochunks2 1/2 tablespoons vegetable oil1 large onion, diced1 pinch powdered saffron5 pods cardamom3 whole cloves1 (1 inch) piece cinnamon stick1/2 teaspoon ground ginger1 pound basmati rice4 cups chicken stock1 1/2 teaspoons salt

Instructions

In a large skillet, in 2 tablespoons vegetable oil (orghee) fry potatoes until brown, drain and reserve thepotatoes. Add remaining 2 tablespoons oil to theskillet and fry onion, garlic and ginger until onion issoft and golden. Add chili, pepper, turmeric, cumin,salt and the tomatoes. Fry, stirring constantly for 5minutes. Add yogurt, mint, cardamom andcinnamon stick. Cover and cook over low heat,stirring occasionally until the tomatoes are cookedto a pulp. It may be necessary to add a little hotwater if the mixture becomes too dry and starts tostick to the pan.When the mixture is thick and smooth, add thechicken pieces and stir well to coat them with thespice mixture. Cover and cook over very low heatuntil the chicken is tender, approximately 35 to 45minutes. There should only be a little very thickgravy left when chicken is finished cooking. Ifnecessary cook uncovered for a few minutes toreduce the gravy.Wash rice well and drain in colander for at least 30minutes.In a large skillet, heat vegetable oil (or ghee) and frythe onions until they are golden. Add saffron,cardamom, cloves, cinnamon stick, ginger and rice.Stir continuously until the rice is coated with thespices.In a medium-size pot, heat the chicken stock andsalt. When the mixture is hot pour it over the riceand stir well. Add the chicken mixture and thepotatoes; gently mix them into the rice. Bring to boil.Cover the saucepan tightly, turn heat to very lowand steam for 20 minutes. Do not lift lid or stir whilecooking. Spoon biryani onto a warm serving dish.

Cook's Notes:

Page 154

Asian

Pakistani Potato Chicken


Pakistani Entree Fatma Athar www.allrecipes.com

History / Comments

"This is a slightly spicy Pakistani dish of chicken and potatoes." Original recipe yield: 6 to 7 servings.

Ingredients

1 (4 pound) chicken, cut into pieces3 tablespoons vegetable oil4 tablespoons plain yogurt1/2 teaspoon ground cumin1 red bell pepper, chopped1 teaspoon minced fresh ginger root2 teaspoons garlic pastesalt to taste1 green bell pepper, chopped4 potatoes1 tablespoon fresh chopped cilantro, for garnish

Instructions

In a large pot put chicken, with oil and yoghurt, overmedium heat. Stir together and add the cumin, redbell peppers, ginger, garlic paste, salt and greenbell peppers. Stir all together, cover pot and simmerover low heat until the oil separates. Meanwhile,dice the potatoes into large chunks. When thechicken looks cooked and is no longer pink inside(after 20 to 30 minutes), add the potatoes and cookon low heat until tender, adding a little water ifnecessary. When chicken and potatoes are done,turn off heat. Garnish with chopped cilantro andserve. Enjoy!

Cook's Notes:

Page 155

Asian

Chicken Jalfarezi


Pakistani Entree Wajiha Khan Unknown

History / Comments

"This is a popular Pakistani dish. This is a quick and tasty way to use leftover roast chicken. The sauce canalso be used for any cooked poultry, lamb, or beef." Original recipe yield: 4 servings.

Ingredients

4 teaspoons vegetable oil1 large onion, finely chopped3 cloves garlic, minced1 tablespoon tomato paste2 tomatoes, chopped1 teaspoon white vinegar1 teaspoon ground turmeric1/2 teaspoon ground cumin1/2 teaspoon ground coriander1/2 teaspoon chili powder1/2 teaspoon garam masala1 small red bell pepper, chopped1 pound chopped cooked chickensalt to taste4 sprigs fresh cilantro, for garnish

Instructions

Heat the oil in a large skillet over medium heat, andcook and stir the onion and garlic until tender. Mixin the tomato paste, tomatoes, and vinegar. Seasonwith turmeric, cumin, coriander, chili powder, andgaram masala. Continue to cook and stir untilblended and heated through, about 10 minutes.Mix the red bell pepper and chicken into the skillet.Reduce heat, and simmer 6 to 8 minutes, untilchicken is heated through. Season with salt.Garnish with cilantro sprigs to serve.

Cook's Notes:

Page 156

Asian

Singaporean Tender Pork Spare Ribs


Singaporean Entree ZEPHYLOQUY Unknown

History / Comments

"This is one of my mother's excellent Asian recipes. These spare ribs are marinated in light and dark soysauce, orange juice, garlic, and peppercorn, then fried briefly. After simmering the ribs, marinade, andspices such as star anise and cinnamon for an hour, they are ready to serve with white rice. Very flavorfuland tender!" Original recipe yield: 4 servings.

Ingredients

2 tablespoons light soy sauce4 tablespoons dark soy sauce1 tablespoon crushed black peppercorns6 cloves garlic, peeled and crushed10 fluid ounces orange juice, divided1 1/2 pounds pork spareribs1 cup orange juice1 cup water5 sticks cinnamon7 star anisesugar to tastepeanut or corn oil for frying3 whole eggs (optional)

Instructions

In a bowl, stir together light and dark soy sauces,crushed peppercorns, garlic, and 2 tablespoonsorange juice.Separate ribs between each bone into individual ribs,and place in the marinade. Cover, and set aside forat least 30 minutes. (If marinating much longer than30 minutes, refrigerate.)Transfer marinade to a large stockpot, and set ribsaside. To the stockpot add remaining 1 cup orangejuice, water, cinnamon sticks, star anise, and sugar.Bring to a boil.Meanwhile, heat oil in a large skillet over high heat.Carefully place ribs in oil, and fry for 2 minutes perside, or until edges are sealed. Transfer to thestockpot, and boil, uncovered, for 15 minutes.Cover, and simmer for 1 hour, adding hard boiledeggs at this point, if using.

Cook's Notes:

Page 157

Asian

Singapore Sweet and Sour Pork


Singaporean Entree Jennifer www.allrecipes.com

History / Comments

"This is a very popular dish in Singapore. Tender pork pieces combined with peppers, tomatoes, pineappleand onion in a sweet and sour sauce. I hope you will like it." Original recipe yield: 4 servings.

Ingredients

1 pound pork medallions1 teaspoon salt1/2 teaspoon baking soda1 tablespoon water1 egg1/4 cup tapioca starch2 tablespoons vegetable oil1 green bell pepper, chopped1 red chile pepper - chopped (optional)1/2 cup crushed pineapple1 onion, chopped1 tomato, chopped4 tablespoons white sugar1/2 teaspoon salt1 1/2 tablespoons cornstarch4 tablespoons white vinegar3 tablespoons ketchup2 tablespoons plum sauce5 tablespoons water

Instructions

Arrange pork medallions on a cutting board andcover with a sheet of plastic wrap. Using a mallet orthe back of a knife, pound the pork until eachmedallion is fairly flat, about 1/4 inch thick.Cut each medallion into 1 inch square pieces. In amedium bowl, combine the salt, baking soda andwater. Place the pork pieces in the bowl and turn tocoat. Place the tapioca flour in a large, resealableplastic bag. Place the pork pieces in the bag withthe flour and shake the meat around until all thepieces are coated with the flour.Heat the oil in a large skillet over medium high heat.Place the pork pieces in the oil and fry for 5 to 10minutes, or until golden brown. Remove the porkfrom the oil and set aside.In the same skillet over medium high heat, combinethe green bell pepper, red chile pepper, pineapple,onion and tomato and saute for 5 minutes.To Make Gravy: In a separate small bowl, combinethe white sugar, salt, corn flour, vinegar, ketchup,plum sauce and water. Mix well and pour this intothe skillet with the vegetables.Reduce heat to low and let simmer for 5 to 10minutes, allowing the gravy to thicken. Return thepork pieces to the skillet, mix all together well andserve.

Cook's Notes:

Page 158

Asian

Singapore Noodles


Singaporean Entree Iron Chef-SuziQ Unknown

History / Comments

"Here is a somewhat spicy curry dish of vermicelli noodles with a medley of veggie's and shrimp, chickenand pork. It's an Asian way to clear out the fridge." Original recipe yield: 8 servings.

Ingredients

1 pound dry vermicelli pasta2 skinless, boneless chicken breast halves - cut intostrips2 butterfly pork chops, thinly sliced2 cloves garlic, crushed3 tablespoons vegetable oil1/2 onion, thinly sliced2 carrots, thinly sliced2 stalks celery, thinly sliced1/2 (12 ounce) package frozen shrimp, thawed1 cup bean sprouts2 tablespoons soy sauce3 tablespoons curry powder1/4 cup water

Instructions

Bring a large pot of lightly salted water to a boil. Addpasta and cook for 8 to 10 minutes or until al dente;drain.In a deep skillet or fry pan, brown chicken, pork andgarlic in the oil over medium-high heat.Reduce heat to medium-low, and add the onion,carrots and water; cover and steam for 5 minutes.Stir in celery and shrimp. Cover and steam for 2minutes.Mix in the bean sprouts, curry powder and soysauce; stir together until blended and hot, 4 to 5minutes. Toss with noodles, and serve with theoption of hot pepper sauce and soy sauce ascondiments.

Cook's Notes:

Page 159

Asian

Singapore Chicken Rice


Singaporean Entree blublotch www.allrecipes.com

History / Comments

"Whip up a tasty exotic dish that is indigenous to South East Asia in less than an hour! This dish is famousin Singapore and is incredibly easy to make; and brings a flavor of the Straits of Malacca to your dinnertable with minimum fuss. Impress your family and friends! Chile sauce is usually served as a condiment."Original recipe yield: 5 servings.

Ingredients

1 (4 pound) whole chicken3 cloves garlic2 (1 inch) pieces fresh ginger root, peeled2 green onions1/2 teaspoon salt2 tablespoons sesame oil3 tablespoons vegetable oil1 tablespoon sesame oil2 shallots, finely chopped5 cloves garlic, minced1 (1 inch) piece fresh ginger root, peeled andchopped1/2 cup chopped cilantro4 cups chicken stock1/2 teaspoon salt3 cups long grain rice, rinsed and drainedcilantro sprigssliced green onion1 cucumber, thinly sliced2 fresh tomatoes, chopped

Instructions

Bring a large pot of water to a boil. Crush 3 cloves ofgarlic and 2 pieces of ginger, and place them into thecavity of the chicken. Tie the green onions into aknot, and place them into the chicken along with 1/2teaspoon of salt. Carefully submerge the chickenbreast side down into the water.Bring to a boil, then cover and remove from heat. Letstand covered for 40 minutes, turning the chickenover half way through.While the chicken is cooking, heat the vegetable oiland 1 tablespoon of sesame oil in a large saucepanover medium heat. Fry the shallots, ginger, andgarlic in the oil until fragrant. Add cilantro and rice,and cook, stirring until toasted. Pour in chickenstock and season with salt. Bring to a boil, thencover and reduce heat to low. Simmer until rice istender and 'steam holes' appear in the surface ofthe rice, about 20 minutes.When the chicken is done cooking, remove it fromthe pot, and place under cold running water totighten the skin. Rub the outside with sesame oil,and chop into pieces. Place pieces on a servingplatter, and garnish with cilantro, green onion,cucumber and tomato. Serve with rice.

Cook's Notes:

Page 160

Asian

Singaporean Chile Crab


Singaporean Entree Alicia N. www.allrecipes.com

History / Comments

"This recipe is well known in Singapore and is a great hit with tourists and locals alike! It is really spicy!!!"Original recipe yield: 3 servings.

Ingredients

1 pound whole Dungeness crab5 tablespoons ketchup1 cup water2 tablespoons cornstarch3/4 teaspoon dark soy sauce5 tablespoons vegetable oil7 cloves garlic, crushed2 tablespoons chopped shallots10 red chili peppers, pounded with seeds3/4 teaspoon lemon juice1 egg, beaten4 green onions, minced

Instructions

Wash crabs and separate claws from body. Crackthe shell and cut the body into 4 to 6 pieces.In a large bowl, mix together ketchup, water,cornstarch, and soy sauce.Heat skillet and the oil, stir in garlic and shallots. Frythe garlic and shallots for 1 to 2 minutes beforeadding the chili. Fry another 2 minutes. Add crabpieces and fry until they turn red, about 4 minutes.Stir sauce mixture into the skillet until the crabs arewell coated. Cover the skillet and let simmer on highheat, for 7 minutes or until the shells turn bright red.Remove cover and stir in the lime juice. Stir inbeaten egg until it is fully cooked. Turn the heat offand stir in green onions.

Cook's Notes:

Page 161

Asian

Singapore Spicy Noodles


Singaporean Entree Unknown www.recipesource.com

History / Comments

Unknown

Ingredients

1 1/4 cups Water2 tbsp Ketchup2 1/2 tsp Brown Sugar, packed1 1/2 tsp Cilantro, chopped1 tsp Cornstarch3/4 tsp Seasoned Salt3/4 tsp Garlic Powder with Parsley1/4 tsp Red Pepper, crushed2 1/2 tbsp Chunky Peanut Butter1/4 cup Green Onions, Sliced8 oz Linguine, cooked and drained1 cup Red Cabbage, Shredded

Instructions

In a medium saucepan, combine the water, ketchup,sugar, cilantro, cornstarch, and seasonings. Bringto a boil, reduce the heat and simmer, uncovered,for 5 minutes. Cool for 10 minutes and blend in thepeanut butter and green onions. Toss the saucewith the hot linguine and red cabbage.PRESENTATION: Garnish with green onion curls.Serve with a marinated cucumber salad. HINT: Fora heartier entree, add cooked shredded pork orchicken.

Cook's Notes:

Page 162

Asian

Singapore-Style Rice Noodles


Singaporean Entree Unknown www.recipesource.com

History / Comments

Unknown

Ingredients

1/2 lb Rice noodles, rice sticks, or rice vermecelli1/4 lb Leeks1/4 lb Carrots1/4 lb Red peppers1 oz Fresh chilies4 Scallions2 tbsp Peanut oil2 tsp Salt2 Eggs, beaten2 tsp Sesame oil1/2 tsp SaltSAUCE----- 2 tbsp Curry paste 1 tbsp Finely chopped garlic 1 tbsp Finely chopped fresh ginger 1 1/3 cup Stock (chicken or vegetable) 1 tbsp Sugar 2 tbsp Rice wine or dry sherry 2 tbsp Light soy sauceGARNISH----- Fresh coriander leaves

Instructions

Soak the rice noodles in a bowl of warm water for 25minutes. Drain in a colander or sieve. (If you areusing dried egg noodles, cook them for 3 to 5minutes in boiling water, drain, and immerse themin cold water until required.) Wash and finely shredthe white part of the leeks. Finely shred the carrots,peppers, scallions and chili. In a small bowl,combine the eggs with the sesame oil and salt.Heat a wok or large pan over a high heat and addthe oil. When almost smoking, add the carrots,leeks, scallions and salt and stir-fry for a fewseconds. Add the peppers and stir-fry for about 1minute. Put in the curry sauce ingredients and thedrained noodles. Stir-fry the mixture for about 5minutes until well mixed and heated through. Thenadd the egg mixture blending thoroughly. Stir-fryfor 1 further minute. Serve at once, garnished withfresh coriander.

Cook's Notes:

Page 163

Asian

Thai Vegetarian Burritos


Thai Entree Drew Appleby Unknown

History / Comments

This is a modification of a recipe entitled "Thai Pork Burritos" that appeared in a pamphlet entitled TasteWhat's Next: Pork, the Other White Meat published in 1996 by the American Pork Producers.

Ingredients

1 tsp corn starch1 tbsp water1 tbsp vegetable oil1 package Ramen oriental flavor noodles1 tsp minced garlic1 tsp sesame oil1/4 cup bottled stir-fry sauce (preferably Szechuan-style)1 16 oz package broccoli slaw1 onion, sliced thin1/4 tsp red pepper flakes (or more if you like hotterfood)6-8 large flour tortillas, warmed until soft

Instructions

Combine the cornstarch and water, and set aside.Break up the Ramen noodles. Stir fry all remainingingredients (except the tortillas) in a wok for about 3minutes. Add the cornstarch and water mixture,and stir until thickened. Spoon into tortillas, roll up,and serve.

Cook's Notes:

Page 164

Asian

Thai Pizza


Thai Entree Unknown Unknown

History / Comments

This recipe is a modification of one obtained from the chef at Aunt Mary's Restaurant in Rockford, Illinois.Interestingly, this restaurant is Swedish.

Ingredients

1 tbsp brown sugar2 tbsp teriyaki sauce2 tbsp sesame oil2 tbsp water2 tbsp chunky peanut butter1 tsp minced garlic½ tsp chili oil or hot pepper sauce (or more to taste)¼ tsp red pepper flakes¼ tsp ground ginger or 1 tsp minced ginger root1 large boneless chicken breast, cubed1 onion, chopped1 carrot, shredded1 green pepper, chopped2 pizza crusts8 oz mozzarella cheese, shredded

Instructions

Heat the oven to 350. Whisk together the first 9ingredients. Stir fry the chicken in 3 tbsp of the saucefor 2 minutes. Add the vegetables, and stir fry for 2more minutes. Spread the reserved sauce on thepizza crust. Spread the stir-fry mixture on thesauce. Sprinkle the cheese on top. Bake for 25minutes or until the cheese bubbles.

Cook's Notes:

Page 165

Asian

Thai Barbequed Steak


Thai Entree Unknown www.allrecipes.com

History / Comments

Thai flavors combine to make one phenomenal steak! Flank steak is our favorite, but it's also great for othercuts of meat. It's great with grilled veggies, and perfect for salads and sandwiches. Original recipe yield: 8servings.

Ingredients

1/4 cup chili sauce1/4 cup fish sauce1 1/2 tablespoons dark sesame oil1 tablespoon grated fresh ginger root3 cloves garlic, peeled and crushed2 pounds flank steak

Instructions

In a medium bowl, whisk together chili sauce, fishsauce, sesame oil, ginger, and garlic. Set aside afew tablespoons of the mixture for brushing thesteaks during grilling. Score flank steak and placein a shallow dish. Pour remaining marinade overthe steak, and turn to coat. Cover, and marinate inthe refrigerator at least 3 hours. Preheat an outdoorgrill for high heat. Lightly brush the grilling surfacewith oil. Grill steak 5 minutes per side, or to desireddoneness, brushing frequently with the reservedmarinade mixture.

Cook's Notes:

Page 166

Asian

Thai Breaded Chicken Filets


Thai Entree Shabern T. Unknown

History / Comments

"The great mix of Thai seasonings makes this a dish that is overflowing with robust and spicy flavors! If youlike fusion food, this has a good mix of east and west. I had my guests asking for 'thirds' and 'fourths'!Serve with your favorite salsa or salad, if desired." Original recipe yield: 10 servings.

Ingredients

10 skinless, boneless chicken breast halves4 green chile peppers, chopped5 green onions, chopped1 tablespoon grated lime zest2 limes, juiced3/4 cup chopped fresh cilantro3 tablespoons fish sauce1 lemon grass1 teaspoon salt2 teaspoons white sugar1 tablespoon prepared Dijon-style mustard1 cup dry bread crumbs1 tablespoon grated Parmesan cheese1 tablespoon toasted sesame seedssalt and pepper to taste

Instructions

In a food processor, combine chile peppers, greenonions, lime zest and juice, 1/2 of the cilantro, fishsauce, lemon grass, salt, sugar and mustard. Blenduntil smooth.Rinse chicken and cut to appropriate serving size.Place in a bowl with blended ingredients andrefrigerate for 1 to 4 hours.Preheat oven to 350 degrees F (175 degrees C).In a shallow dish or bowl mix together the breadcrumbs, cilantro, cheese, sesame seeds and saltand pepper to taste.Remove chicken from marinade (disposing of anyremaining marinade) and roll in crumb mixture untilwell coated on both sides.Place coated chicken in a lightly greased 9x13 inchbaking dish (if desired, dab with olive oil on top for acrisp finish) and bake at 350 degrees F (175degrees F) for 20 minutes or until chicken is cookedthrough and juices run clear.NOTE: You can make a dipping sauce by blending 2green chile peppers with some fish sauce andsugar and topping the blend with some sesameseeds.

Cook's Notes:

Page 167

Asian

Thai Grilled Chicken with Sweet Chile Dipping Sauce


Thai Entree Michelle Chen Unknown

History / Comments

"There are so many versions of this street food found in Thailand. Mine has been in our family for years,and we serve it with a tangy sweet chili sauce that really goes well with this easy dish. We often make alarge quantity for parties as all our friends request this." Original recipe yield: 4 servings.

Ingredients

1/2 cup coconut milk2 tablespoons fish sauce2 tablespoons minced garlic2 tablespoons chopped cilantro1 teaspoon ground turmeric1 teaspoon curry powder1/2 teaspoon white pepper1/2 (3 pound) chicken, cut into pieces6 tablespoons rice vinegar4 tablespoons water4 tablespoons white sugar1 teaspoon minced garlic1/2 teaspoon minced bird's eye chile1/4 teaspoon salt

Instructions

In a shallow dish, mix together the coconut milk, fishsauce, 2 tablespoons minced garlic, cilantro,turmeric, curry powder, and white pepper. Addchicken, and turn to coat. Cover, and refrigerate for4 hours or overnight.Preheat grill for high heat.In a saucepan, combine vinegar, water, sugar, 1teaspoon minced garlic, bird's eye chile, and salt;bring to a boil. Reduce heat to low, and simmeruntil liquid is reduced, about 5 minutes. Stir saucefrom time to time. Remove from heat and allow tocool before use.Lightly oil grill grate.Discard marinade, and place chicken on the grill.Cook for 10 minutes per side, or until slightlycharred and juices run clear. Brush with saucebefore serving. Serve remaining sauce on the sidefor dipping.

Cook's Notes:

Page 168

Asian

Thai Burgers


Thai Entree Jeff www.allrecipes.com

History / Comments

"I love Thai food, and I adore barbecue. While experimenting one day, I came up with these beauties. Theymight not be 'authentic' but they sure hit the spot." Original recipe yield: 6 servings.

Ingredients

1 3/4 pounds lean ground beef1/2 cup bread crumbs2 tablespoons lemon grass, minced2 tablespoons chopped fresh basil2 tablespoons minced shallots2 red chili peppers, seeded and minced1/4 cup chopped peanutssalt and pepper to taste2 limes

Instructions

Preheat grill for high heat.In a large bowl, mix together ground round, breadcrumbs, lemon grass, shallot, chili paste, andpeanuts. Season with salt and pepper. Form intopatties. If you are making these ahead of time, donot add peanuts until you are ready to grill.Lightly oil grate, and place burgers on grill. Cook for3 to 5 minutes per side. Remove from grill, andsprinkle burgers with lime juice.

Cook's Notes:

Page 169

Asian

Thai Cashew Chicken


Thai Entree Fairborn www.allrecipes.com

History / Comments

"I adapted this recipe from a cooking class I took while I stayed in Bangkok. You can adjust the veggies andspiciness to your personal preference and you can substitute firm tofu for chicken. Serve over jasmine rice.Adjust the amount of chili garlic paste for spiciness." Original recipe yield: 4 servings.

Ingredients

1 tablespoon canola oil1 large yellow onion, chopped1 large yellow bell pepper, chopped3 tablespoons ketchup2 tablespoons oyster sauce1 tablespoon soy sauce1/3 cup chicken broth1 teaspoon white sugar1 teaspoon Thai garlic chile paste4 skinless, boneless chicken breast halves - cut intobite-size pieces1 zucchini, chopped1 yellow squash, chopped6 ounces broccoli, chopped8 ounces fresh mushrooms, quartered1/2 cup unsalted cashew nuts

Instructions

Heat the oil in a skillet over medium heat, and cookthe onion and yellow bell pepper until tender. Mix inthe ketchup, oyster sauce, soy sauce, chickenbroth, sugar, and chile paste. Place the chicken,zucchini, squash, broccoli, and mushrooms in theskillet. Continue to cook and stir 10 minutes, untilvegetables are tender and chicken juices run clear.Mix in the cashews just before serving.

Cook's Notes:

Page 170

Asian

Slow Cooked Thai Chicken


Thai Entree DELTAQUEEN50 www.allrecipes.com

History / Comments

"Slow cooked chicken breasts in a rich, peanutty, slightly spicy sauce. Serve over rice." Original recipeyield: 6 Servings.

Ingredients

6 skinless, boneless chicken breast halves - cut into1/2inch strips1 large red bell pepper, seeded and sliced into strips1 large onion, coarsely chopped1/2 cup chicken broth1/4 cup soy sauce1 tablespoon ground cumin3 cloves garlic, minced1/2 teaspoon red pepper flakessalt and pepper to taste2 tablespoons cornstarch2/3 cup creamy peanut butter1 tablespoon soy sauce1/4 cup lime juice3 green onion, chopped1/4 cup chopped fresh cilantro1/2 cup chopped roasted peanuts

Instructions

Place the chicken breast strips, bell pepper andonion into a slow cooker. Pour in the chicken brothand 1/4 cup of soy sauce, then season with cumin,garlic, red pepper flakes, salt and pepper. Stir toblend, then cover and cook on Low for 4 1/2 to 5hours. Remove 1 cup of the liquid from the slowcooker, and mix this with the cornstarch, peanutbutter, 1 tablespoon of soy sauce and lime juice.This should blend into a fairly thick sauce. Stir thesauce back into the slow cooker, and place the lidon the pot. Cook on High for 30 minutes. Garnishwith green onions, cilantro and peanuts beforeserving.

Cook's Notes:

Page 171

Asian

Thai-Style Chicken Wings


Thai Entree Christine Johnson www.allrecipes.com

History / Comments

"Eat these spicy wings hot or cold. They also make a great appetizer!" Original recipe yield: 6 servings.

Ingredients

3 pounds chicken wings1 cup chicken broth1 cup white sugar1/4 cup fish sauce2 tablespoons cider vinegar1 tablespoon cornstarch2 teaspoons paprika1 tablespoon vegetable oil1/3 cup minced garlic3 tablespoons minced jalapeno peppers1/4 cup sliced red bell peppers

Instructions

Preheat oven to 400 degrees F (205 degrees C). Ina large bowl combine the broth, sugar, fish sauce,vinegar, cornstarch and paprika. Set aside.In a hot wok or skillet add the oil, garlic and chiles.Stir fry over high heat until the garlic turns slightlygolden, about 4 minutes. Add the broth mixture andstir until it boils and is reduced to about 1 1/4 cups,about 10 to 15 minutes. Keep warm.Place the chicken wings in a 10x15 inch baking dishand bake, uncovered, in the preheated oven for 60to 70 minutes (until browned and crisp). Turnoccasionally. Drain off the fat. With a slotted spoon,transfer the wings to a platter and pour the garlicsauce mixture over them, mixing well. Garnish withred bell pepper strips if desired.

Cook's Notes:

Page 172

Asian

Barbequed Thai Style Chicken


Thai Entree Skye www.allrecipes.com

History / Comments

"Rich, exciting flavors make this grilled chicken an exotic favorite. Arrange cooked chicken pieces on aserving platter lined with salad greens or a banana leaf. Garnish with cilantro (coriander) sprigs and servewith salad or steamed rice." Original recipe yield: 6 servings.

Ingredients

1 bunch fresh cilantro with roots3 cloves garlic, peeled3 small red hot chile peppers, seeded and chopped1 teaspoon ground turmeric1 teaspoon curry powder1 tablespoon white sugar1 pinch salt3 tablespoons fish sauce1 (3 pound) chicken, cut into pieces1/4 cup coconut cream

Instructions

Cut cilantro roots off at the stem, and mincethoroughly. Set aside a few leaves for garnish. In ablender or food processor, combine cilantro rootsand leaves, garlic, chile peppers, turmeric, currypowder, sugar, and salt. Process to a coarse paste.Pour in fish sauce, and blend until smooth.Place chicken in a large shallow dish. Rub with thecilantro paste. Cover, and marinate in the refrigeratorat least 3 hours, or overnight.Preheat grill for high heat.Lightly oil the grill grate. Place chicken on theprepared grill, and brush liberally with coconut milk.Grill chicken 8 to 15 minutes on each side,depending on the size of the pieces. Turn onlyonce, and baste occasionally with coconut cream.Cook until browned and tender, and juices run clear.

Cook's Notes:

Page 173

Asian

Thai Pork with Peanut Sauce


Thai Entree JDOERINGPA www.allrecipes.com

History / Comments

"This is a very simple and quick dish that combines the standard pork chop with the wonderful flavor ofcoconut and peanuts. Even the kids loved it." Original recipe yield: 4 servings.

Ingredients

1/4 cup all-purpose flour1 teaspoon ground cumin1/4 teaspoon cayenne pepper1/2 teaspoon salt2 tablespoons vegetable oil4 boneless pork chops, about 3/4-inch thick1/3 cup chicken broth1/2 cup coconut milk2 tablespoons peanut butter1 tablespoon honey1 teaspoon ground ginger1/4 teaspoon salt1/4 cup chopped green onion1/4 cup sliced red bell pepper1/4 cup coarsely chopped dry roasted peanuts1/4 cup chopped fresh cilantro

Instructions

On a plate, combine the flour, cumin, cayennepepper and 1/2 teaspoon of salt. Stir to distributethe spices. Coat the pork chops with the flourmixture, and shake off any excess.Heat the oil in a large skillet over medium-high heat.Place the pork chops in the hot skillet, and fry forabout 4 minutes per side, until cooked through.While the pork chops cook, stir together the chickenbroth, coconut milk, peanut butter, honey, gingerand 1/4 teaspoon of salt. Remove the pork chops toa serving platter, and keep warm.Pour the peanut sauce into the skillet. Cook, stirringconstantly for 2 minutes, or until thickened. Pourpeanut sauce over the chops, and garnish withgreen onion, bell pepper, peanuts and cilantro.

Cook's Notes:

Page 174

Asian

Gkai Kamin


Thai Entree Add Lim www.allrecipes.com

History / Comments

"This dish is a popular Southern Style Thai dish. Delicious, simple, and really easy to prepare , it is a goodrecipe for a working woman. Good compliment for papaya salad." Original recipe yield: 4 servings.

Ingredients

1 (2 to 3 pound) whole chicken2 stalks lemon grass12 cloves garlic2 tablespoons salt5 tablespoons peeled and chopped fresh turmeric1 teaspoon whole white peppercorns

Instructions

Cut roots and leafy tops off lemon grass stalks. In amortar and pestle, pound lemongrass, salt, garlic,turmeric, and pepper into a fine paste.Cut open chicken lengthwise. Separate into 2 pieces,and rinse well. Rub chicken with mixed spice paste.Marinate in refrigerator for 4 hours or overnight.Grill over moderate heat for 10 to 15 minutes, or untilwell done and evenly brown. Serve hot.

Cook's Notes:

Page 175

Asian

Thai Noodles


Thai Entree Sharon www.allrecipes.com

History / Comments

"A spicy Thai noodle dish with chicken and vegetables." Original recipe yield: 4 servings.

Ingredients

1/2 pound dried rice noodles1 pound skinless, boneless chicken breast halves1 dash soy sauce1 green bell pepper, sliced1 red bell pepper, sliced1 cucumber, coarsely chopped1 carrot, grated10 mushrooms, halved1 onion, chopped2 cloves garlic, minced1 tablespoon minced fresh ginger root1 1/2 tablespoons red chile sauce3/4 cup peanut sauce2 tablespoons oyster sauce1 tablespoon sesame oil1 tablespoon sesame seeds

Instructions

Cook rice noodles according to package directions.Slice chicken breasts into strips. Marinate in soysauce for about 1/2 hour.In a large saucepan or wok, heat sesame oil overmedium heat. Cook chicken until no longer pink.Add garlic, ginger, and onions; cook until onions aretender. Add mushrooms and cucumbers; cook untilmushrooms are tender. Add peppers, carrot,peanut sauce, oyster sauce, and hot chili peppersauce. Heat through.Toss cooked rice noodles with saute. Garnish withsesame seeds.

Cook's Notes:

Page 176

Asian

Thai Sweet Chili Chicken


Thai Entree Margot McKinney www.allrecipes.com

History / Comments

"A tasty version of drumsticks with a bit of sweetness and spiciness. Thai sweet chili sauce adds an Asianflair." Original recipe yield: 12 servings.

Ingredients

2 tablespoons honey5 tablespoons sweet chili sauce3 tablespoons soy sauce12 chicken drumsticks, skin removed

Instructions

In a large bowl, mix together the honey, sweet chilisauce and soy sauce. Set aside a small dish of themarinade for basting. Place chicken drumsticks intothe bowl. Cover and refrigerate at least 1 hour.Preheat an outdoor grill for medium-high heat.Lightly oil the grill grate. Arrange drumsticks on thegrill. Cook for 10 minutes per side, or until juices runclear. Baste frequently with the reserved sauceduring the last 5 minutes.

Cook's Notes:

Page 177

Asian

Thai Noodles with Chicken


Thai Entree Mann's Fresh Vegetables www.allrecipes.com

History / Comments

"Chicken is tossed with rice noodles and snow peas in this refreshing stir-fry. Fresh diced chilies add extraspice to the dish. You may also substitute chicken with tofu." Original recipe yield: 8 servings.

Ingredients

3 cups chicken breasts, boneless, skinless, cut intocubes9 ounces Asian style noodles1 1/2 cups Mann's Fancy Snow Peas1/4 cup cilantro, fresh, chopped1/3 cup rice vinegar3 tablespoons honey2 tablespoons peanut butter2 tablespoons soy sauce2 tablespoons vegetable oil1 tablespoon sesame oil2 cloves garlic, finely chopped1/2 teaspoon red pepper, crushed1/4 teaspoon ginger, ground

Instructions

In a medium bowl, combine marinade ingredients.Set aside 1/4 of marinade in another bowl. Addchicken to the remaining marinade and marinate 30minutes (this may be done the night before).Remove chicken from marinade. In a large sautepan or wok, cook chicken for 6-10 minutes untilchicken is cooked thoroughly. Throw out remainingmarinade. Set cooked chicken aside.Cook noodles according to package directions. AddMann's Fancy Snow Peas for the last 3 minutes ofcooking noodles. Rinse noodles and Mann's FancySnow Peas with cold water; drain. Place in largebowl; add cooked chicken and marinade which wasset aside. Toss gently to coat. Add cilantro; toss tocoat.

Cook's Notes:

Page 178

Asian

Thai-Style Chicken with Noodles


Thai Entree Eleanor Bell www.allrecipes.com

History / Comments

"This is a great quick recipe for midsummer's nights. It has a creamy coconut blend, but beware of its sharptwist of chile pepper!" Original recipe yield: 6 servings.

Ingredients

1 tablespoon dark sesame oil1 tablespoon vegetable oil1 cup (1 small) chopped onion1 teaspoon minced fresh ginger root1 fresh red chile pepper, seeded and chopped4 skinless, boneless chicken breast halves - cut intostrips1 1/2 tablespoons fresh lime juice1 teaspoon dark soy sauce1 tablespoon chopped fresh basil1 tablespoon chopped fresh cilantro1 (10 ounce) can coconut milk1 tablespoon cornstarch2 tablespoons water1 (12 ounce) package dried rice noodles1 tablespoon heavy cream1 lime, cut into wedges

Instructions

Heat the sesame oil and vegetable oil in a large wokover high heat. Fry the onion, ginger and chilepepper, stirring constantly until onion is tender. Addchicken strips, lime juice, soy sauce, basil andcilantro. Cook, stirring constantly until chickenpieces are golden and cooked through. Pour in thecoconut milk, and bring to a boil. Stir together thecornstarch and water; stir into the sauce. Letsimmer for 10 minutes, or until thickened.Meanwhile, soak noodles in hot water for 3 minutes.Bring a large pot of water to a boil. Add soakednoodles, and cook for 3 minutes, or until tender;drain.Serve the chicken mixture over noodles, and garnishwith a twist of lime and a drizzle of cream.

Cook's Notes:

Page 179

Asian

Thai Shrimp and Noodles


Thai Entree McCormick® & Company www.allrecipes.com

History / Comments

"Savor the intriguing flavors of Thai cooking in this simple shrimp dish. Lemon Grass adds its subtle andunique flavor to the heat of Szechwan seasoning for this ready-in- minutes noodle bowl." Original recipeyield: 6 servings.

Ingredients

3 stalks McCormick® Gourmet Collection® LemonGrass3 cups hot water1/2 cup dry white wine1 1/2 teaspoons McCormick® Gourmet Collection®Garlic Salt1 teaspoon McCormick® Gourmet Collection®SzechwanSeasoning1 pound shrimp, peeled and deveined2 tablespoons cornstarch mixed with 2 tablespoonswater6 ounces angel hair pasta or Chinese (ramen)noodles4 cups torn fresh spinach leaves1/4 cup salted cashews

Instructions

Place lemon grass and water in 1-quart glassmeasure; cover and heat in microwave on HIGH 5minutes; cool. Remove lemon grass to cuttingboard. Reserve liquid. Slice lengthwise then finelychop. Return lemon grass to water. (This can bedone ahead for flavor to develop.)Combine lemon grass and water, wine, garlic saltand Szechwan seasoning in large skillet and bringto a boil. Stir in shrimp and cornstarch mixture.Cook and stir until shrimp turn pink and mixturethickens, 3-4 minutes.Meanwhile, cook pasta in boiling salted water 3-4minutes in large saucepan. Drain and rinse pasta.Coat saucepan with nonstick cooking spray; returnpasta to saucepan. Add spinach and shrimpmixture; toss. Garnish with cashews. Serve inbowls.May substitute 1 teaspoon ground ginger and 1/4teaspoon red pepper flakes for Szechwanseasoning.

Cook's Notes:

Page 180

Asian

Shrimp Red Thai Curry


Thai Entree Mitch www.allrecipes.com

History / Comments

"This is the quickest and easiest shrimp red Thai curry recipe ever. Great for an impressive dinner party,because it tastes great but hardly takes any time at all (especially if you buy your prawns already peeled).Serve with hot jasmine rice." Original recipe yield: 4 servings.

Ingredients

2 (14 ounce) cans coconut milk2 tablespoons red Thai curry paste1 tablespoon fish sauce1 fresh red chili pepper, seeded and minced24 large shrimp, peeled and deveined

Instructions

In a wok, combine coconut milk, curry paste, fishsauce, and minced pepper. Slowly bring to asimmer over medium low heat, stirring frequently.Reduce heat to low, and add shrimp. Cookuncovered, stirring frequently, until prawns arecooked and flavors mellow, about 15 minutes.Note: This curry is even better prepared ahead andreheated when required.

Cook's Notes:

Page 181

Asian

Spicy Garlic and Pepper Shrimp


Thai Entree Jim www.allrecipes.com

History / Comments

"Spicy Thai style shrimp. Chicken, pork, beef, calamari, scallops, or tofu can easily be substituted forshrimp. This makes for a wonderful supper." Original recipe yield: 1 serving.

Ingredients

2 1/2 tablespoons vegetable oil1/4 cup water1 cup shredded cabbage1 tablespoon minced garlic8 large fresh shrimp, peeled and deveined2 teaspoons crushed red pepper flakes2 tablespoons sliced onion1 tablespoon chopped fresh cilantro1 tablespoon soy sauce

Instructions

Heat 1 tablespoon oil in a skillet over high heat. Addcabbage and 1 tablespoon water stir-fry for 30seconds. Remove cabbage from skillet and placeon a serving platter.Heat the remaining 1 1/2 tablespoons oil in the skilletover high heat. Place the garlic and shrimp in theskillet and stir until garlic is lightly browned andshrimp turns pink. Add pepper, onion, cilantro, soysauce and remaining water to the skillet. Stir-fry for10 seconds. Pour the hot mixture onto the cabbage.

Cook's Notes:

Page 182

Asian

Crab Fried Rice


Thai Entree Karnjana www.allrecipes.com

History / Comments

"This fried rice is very easy and so popular. Try this recipe and you'll find it is very nice taste. Serve withchili in fish sauce or called in Thai 'Nam Pla Prik.' Enjoy!!!" Original recipe yield: 4 servings.

Ingredients

2/3 cup uncooked long grain white rice1 1/3 cups water3 tablespoons vegetable oil2 medium onions, cut into wedges3 cloves garlic, chopped1/2 tablespoon white sugar2 teaspoons salt1 egg, beaten1/4 pound cooked crabmeat3 green onions, chopped1 tablespoon chopped cilantro1/2 cucumber, sliced1 lime, sliced

Instructions

Place the rice and water in a saucepan, and bring toa boil. Reduce heat, cover, and simmer for 20minutes.Heat the oil in a wok over medium heat. Cook andstir the onions and garlic in the hot oil until tender.Mix in the rice, sugar, and salt, and cook 5 minutes,until well blended. Stir in the egg until the rice iscoated. Increase heat to high, and mix in thecrabmeat, green onions, and cilantro. Continuecooking 2 to 5 minutes, until the crab is heatedthrough. Garnish with the cucumber and lime slicesto serve.

Cook's Notes:

Page 183

Asian

Momos (Tibetan Steamed Dumplings)


Tibetan Entree Jigme Topgyal (a Tibetan) Unknown

History / Comments

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, garlicand cilantro. [A] Vegetarian filling contains chopped cabbage, bok choy, tofu, green onion, ginger andgarlic.

Ingredients

DOUGH 3 c All purpose flour 1 c WaterMEAT FILLING 1 lb Extra lean ground beef 1 ea Onion -- chopped 1/2 lb Daikon, spinach or cabbage, -chopped fine 1 ea Garlic clove -- minced 1 t Fresh ginger -- grated 2 ea Green onion -- chopped (white -and green both -- no roots) 2 tb Fresh cilantro -- chopped Salt

Instructions

Mix flour and the water; knead and form into a ball.Let rise covered with a wet towel or plastic wrap for30 min. Bring a large pot of water to the boil.Cut dough into 12 - 18 pieces and roll into small flatcircles. Mash together all filling ingredients. Placea spoonful of filling on each dough circle, foldingover and crimping to seal. Place momos in asteamer and steam on high for 30 min. Servewith a mild tomato salsa, "Tsal", made fromchopped tomatoes, cilantro, green onions and garlic,and/or Sriracha sauce and/or soy sauce.

Cook's Notes:

Page 184

Asian

Saigon Beef


Vietnamese Entree Zinc Restaurant in NewHaven, Connecticut

Unknown

History / Comments

This is the recipe for the Saigon beef served at Zinc in New Haven, Connecticut.

Ingredients

For chile garlic sauce2 tablespoons finely chopped peeled fresh ginger2 garlic cloves, minced1/2 teaspoon dried hot red pepper flakes1/2 cup rice vinegar (not seasoned)1 tablespoon Asian sesame oil1 tablespoon Sriracha sauce* or other Asian hotchile sauce2 tablespoons mirin* (Japanese sweet rice wine)1/4 cup sugar

For beef1 lb sirloin or flank steak (3/4 to 1 inch thick),trimmedand cut into 1/2-inch cubes1/2 teaspoon salt1/2 teaspoon black pepper2 tablespoons Asian sesame oil2 tablespoons finely chopped shallot1 tablespoon Sriracha sauce or other Asian hot chilesauce1/2 fresh habanero chile, seeded and minced (about1teaspoon)1/2 cup mirin (Japanese sweet rice wine)1/3 cup well-stirred canned unsweetened coconutmilk

For condiments2 limes, cut into wedges1 head Boston lettuce, leaves separated12 fresh mint leaves, thinly sliced3 scallions, thinly sliced crosswise1/4 cup salted dry-roasted peanuts, chopped1 carrot, shredded

Instructions

Make chile garlic sauce: Stir together ginger, garlic,red pepper flakes, vinegar, sesame oil, Srirachasauce, and mirin in a 1-quart heavy saucepan andboil over moderate heat 5 minutes. Stir in sugar andsimmer until thickened and reduced to about 1/3cup, about 5 minutes. Cool to room temperature.Make beef while sauce is cooling: Pat steak dry andsprinkle with salt and pepper. Heat sesame oil in a10-inch nonstick skillet over moderately high heatuntil hot but not smoking, then sauté steak, stirringoccasionally, until browned on outside but still pinkinside, about 3 minutes. Stir in shallot, Srirachasauce, habanero, and mirin and simmer, uncovered,stirring occasionally, until beef is tender, about 20minutes. Stir in coconut milk and simmer,uncovered, until sauce is slightly thickened, about 3minutes.To serve: Put beef, chile garlic sauce, lime wedges(for squeezing), and remaining condiments each ina separate bowl. Spoon beef into lettuce leaves andtop with condiments and sauce, then wrap up.* Available at Asian markets and Uwajimaya (800-889-1928).Makes 4 to 6 first-course or 2 main-course servings.

Cook's Notes:

Page 185

Asian

Fried Squid with Pineapple (Muc Xao Thom)


Vietnamese Entree Rohani www.allrecipes.com

History / Comments

"This tangy and sweet dish is perfect served over fluffy white rice. Be sure and not to overcook the squid orit will become tough." Original recipe yield: 4 servings.

Ingredients

2 tablespoons vegetable oil3 cloves garlic, minced1 onion, cut into wedges2 pounds squid, cleaned and cut into 1/2 inch rings1/2 fresh pineapple - peeled, cored and chopped4 stalks celery, cut into 2 inch pieces4 tablespoons fish sauce1 teaspoon white sugar1 teaspoon ground black pepper

Instructions

In a large skillet over medium high heat, heat the andthe garlic. Fry until garlic is golden brown.Add onion and stir-fry for 1 minute. Add squid andcook until they just turn white (do not overcook).Add the pineapple, celery, fish sauce, sugar andpepper. Stir fry for 2 minutes.

Cook's Notes:

Page 186

Asian

Vietnamese Beef And Lettuce Curry


Vietnamese Entree Wobbly www.allrecipes.com

History / Comments

"A delicious mild curry to serve with steamed or boiled rice that's relatively simple to prepare. The use oflettuce in cooked meals is also an interesting novelty for Western tastes used to having it only in salads andbuffet dishes." Original recipe yield: 4 servings.

Ingredients

1 cup uncooked long grain white rice2 cups water5 teaspoons white sugar1 clove garlic, minced1/4 cup fish sauce5 tablespoons water1 1/2 tablespoons chile sauce1 lemon, juiced2 tablespoons vegetable oil3 cloves garlic, minced1 pound ground beef1 tablespoon ground cumin1 (28 ounce) can canned diced tomatoes2 cups lettuce leaves, torn into 1/2 inch wide strips

Instructions

In a pot, bring the rice and water to a boil. Reduceheat to low, cover, and simmer 25 minutes.In a bowl, mash together the sugar and 1 clove garlicwith a pestle. Mix in the fish sauce, water, chilesauce, and lemon juice.Heat the oil in a wok over high heat, and quicklysaute the 3 cloves garlic. Mix the beef into the wok,season with cumin, and cook until evenly brown.Pour in the tomatoes and about 1/2 the fish saucemixture. Reduce heat to low, and simmer 20minutes, until thickened.Toss the lettuce into the beef mixture. Serve at onceover the cooked rice with the remaining fish saucemixture on the side.

Cook's Notes:

Page 187

Asian

Vietnamese Stir-fried Chicken with Nuts and California Raisins


Vietnamese Entree California RaisinMarketing Board

www.allrecipes.com

History / Comments

"Raisins, Chinese red dates (jujube fruit), and ginkgo nuts are stir-fried with chicken breast meat andtoasted walnuts and cashews and finished with a homemade stir-fry sauce." Original recipe yield: 4servings.

Ingredients

1 cup chicken stock3/4 cup fish sauce3/4 cup granulated sugar2 whole boneless, skinless chicken breastsCanola or peanut oilSalt, to taste1/2 cup Chinese dates1/2 cup California raisins1/2 cup ginkgo nuts1/2 cup walnuts1/2 cup cashews2 tablespoons rice wine

Instructions

Mix chicken stock, fish sauce and sugar together.Cover and store in refrigerator. (Sauce can bemade up to one month in advance).Have all ingredients ready. Cut chicken into 3/4-inchcubes. Rub with 1 tablespoon oil to coat meat andsalt to taste; set aside. Soak dates and raisins inwarm water for 10 minutes; drain.Boil fresh ginkgo nuts in water until tender; then peeloff the outer skin or purchase already peeled. Heata couple tablespoons of oil in pan or wok. Addwalnuts and cashews; fry until golden brown. (If thewalnuts taste bitter, make a new batch. Youprobably overcooked them). Set aside.Add 2 tablespoons oil to preheated wok. Heat tosmoking. Add chicken cubes. Saute until lightlybrowned. Drain off any excess oil. Add dates,raisins and nuts. Stir in rice wine and 3 tablespoonsstir-fry sauce. (You will have extra stir-fry sauce.Keep it for future use). Cook until heated through.Serve over steamed rice.

Cook's Notes:

Page 188

Asian

Vietnamese Rice with Shrimp


Vietnamese Entree McCormick & Company www.allrecipes.com

History / Comments

"Lemon grass and nuoc mam, the Vietnamese fish sauce, supply authentic flavor for this traditionalVietnamese Rice with Shrimp." Original recipe yield: 4 servings.

Ingredients

1 (14.5 ounce) can chicken broth3 stalks McCormick Gourmet Collection® LemonGrass1 cup long grain rice, uncooked1 egg1 1/4 teaspoons sesame oil, divided3/4 pound small peeled and cooked shrimp2 green onions, thinly sliced diagonally1 tablespoon nuoc mam (Vietnamese fish sauce)

Instructions

In 2-quart saucepan, bring chicken broth with lemongrass to boil. Stir in rice. Reduce heat; cover andsimmer 20 minutes or until liquid is absorbed.Remove lemon grass and finely chop (discardinghard root ends). Gently stir back into rice. Partiallycover pan and cool rice 15 to 30 minutes.To make thin egg strips, beat egg well with 1/4teaspoon sesame oil. Pour into hot, large non-stickskillet sprayed with non-stick cooking spray. Cookover medium heat, tilting skillet to form egg into thinpancake. Cook until set; turn and cook a fewseconds longer. Remove egg pancake and roll up.Slice crosswise into thin strips.In same skillet, heat remaining 1 teaspoon sesameoil over medium-high heat. Stir-fry shrimp andgreen onions for about 30 seconds, just to heat.Add cooked rice and stir-fry for 3 to 5 minutes. Addnuoc mam and egg strips. Gently toss to combineand briefly heat.

Cook's Notes:

Page 189

Asian

Thit Bo Sao Dau


Vietnamese Entree Maryellen www.allrecipes.com

History / Comments

"This is a wonderful Vietnamese stir fry dish with beef and green beans. Serve over hot rice." Originalrecipe yield: 4 to 6 servings.

Ingredients

1 clove garlic, minced1/4 teaspoon ground black pepper1 teaspoon cornstarch1 teaspoon vegetable oil1 pound sirloin tips, thinly sliced3 tablespoons vegetable oil1/2 onion, thinly sliced2 cups fresh green beans, washed and trimmed1/4 cup chicken broth1 teaspoon soy sauce

Instructions

In a large mixing bowl, combine garlic, black pepper,cornstarch, and 1 teaspoon vegetable oil. Add beef,and mix well.In a large wok, heat 2 tablespoons oil over high heatfor one minute. Add meat; cook and stir for about 2minutes, or until beef begins to brown. Transferbeef to a large bowl, and set aside.Heat remaining 1 tablespoon oil in wok. Add onion;cook and stir until tender. Mix in green beans, andadd broth. Cover, and reduce heat to medium.Simmer for 4 to 5 minutes, or until beans are tendercrisp. Stir in soy sauce and beef. Cook, stirringconstantly, for 1 or 2 minutes, or until heatedthrough.

Cook's Notes:

Page 190

Asian

Bo Nuong Xa


Vietnamese Entree Maryellen www.allrecipes.com

History / Comments

"Marinated lemon grass beef skewers that can be broiled or grilled. This is a traditional Vietnamese dish,best if dipped in Nuaoc Cham sauce." Original recipe yield: 6 servings.

Ingredients

2 teaspoons white sugar2 tablespoons soy sauce1 teaspoon ground black pepper2 cloves garlic, minced2 stalks lemon grass, minced2 teaspoons sesame seeds1 1/2 pounds sirloin tip, thinly slicedskewers12 leaves romaine lettucefresh cilantro for garnishfresh basil for garnishfresh mint for garnishthinly sliced green onion for garnish

Instructions

In a medium bowl, mix the sugar, soy sauce, pepper,garlic, lemon grass, and sesame seeds. Place themeat in the dish, and stir to coat. Cover, andrefrigerate for 4 hours.Preheat grill for high heat. Discard marinade, andthread meat onto skewers accordion style.Brush grill grate with oil, and discard marinade.Arrange skewers on the grill. Cook 5 minutes perside. Serve hot from skewers, or remove fromskewers and serve on lettuce leaves. Garnish withcilantro, mint, basil, and sliced green onions.

Cook's Notes:

Page 191

Asian

Pasta with Vietnamese Pesto


Vietnamese Entree jen www.allrecipes.com

History / Comments

"I like pasta with pesto because it is a one-bowl, one-pot deal. This is a really yummy pesto. If you can't findfresh lemon grass, use an equal amount of grated lemon zest instead." Original recipe yield: 4 servings.

Ingredients

1 pound dried rice noodles1 1/2 cups chopped fresh cilantro1/2 cup sweet Thai basil2 cloves garlic, halved1/2 teaspoon minced lemon grass bulb1 jalapeno pepper, seeded and minced1 tablespoon vegetarian fish sauce4 tablespoons chopped, unsalted dry-roastedpeanuts7 tablespoons canola oil1/2 lime, cut into wedgessalt and pepper to taste

Instructions

Soak rice noodles in a large bowl of cold water for 30minutes. Drain the noodles, and set them aside.Make the pesto: In a blender or food processorcombine the chopped cilantro, basil, garlic cloves,lemongrass, jalapeno peppers, imitation fish sauceor salt, and 2 tablespoons of the peanuts. Whirl justuntil the herbs and peanuts are coarsely chopped.While the machine is running add the oil in a thinstream. Then add the remaining peanuts and runthe machine in short spurts until the peanuts arecoarsely chopped.Place soaked rice noodles into a large skillet with 1/2cup water over medium-high heat. Stir until most ofthe water has been absorbed and the noodles aretender.Add almost all of the pesto, and stir well, adding afew tablespoons of water if the pesto is clumping.Taste the pasta and add more pesto, lime juice,imitation fish sauce, salt, or pepper if you like.Garnish the pasta with the remaining 2 tablespoonsof peanuts, and serve right away.

Cook's Notes:

Page 192

Asian

Vietnamese Stir Fried Chicken with Lemon Grass


Vietnamese Entree Unknown www.recipesource.com

History / Comments

Unknown

Ingredients

1 stick fresh or 2 tbsp dried slices lemon grass2 lbs chicken pieces, cut into small pieces1 garlic clove, large1 1/2 inch cube fresh ginger1 tbsp Sugar1 1/2 tbsp tomato paste1/2 tsp salt1/4 tsp chilli powder1/4 tsp ground turmeric2 cloves garlic3 tbsp vegetable oil1 tbsp fish sauce or salt to taste4-8 tbsp chicken stock3 1/2 oz onions

Instructions

First prepare the marinade. If you are using freshlemon grass, cut it crossways into very thin slices,starting at the bulbous bottom end and going uparound 6". Discard the strawlike top. If you areusing dried lemon grass, soak it in 4 tb of hot waterfor an hour. Put the chicken pieces in a bowl, addthe fresh lemon grass or the drained soaked driedlemon grass (save the soaking liquid). Peel andcrush the large garlic clove, peel the ginger andgrate it finely. Add the garlic, ginger, sugar, tomatopaste, salt, chilli powder and turmeric to thechicken. Mix, cover and set aside for 1-24 hours,refrigerating if necessary. Peel and finely chop thetwo garlic cloves. Put the oil in a wok or large,lidded frying pan and set over a high heat. When itis hot, put in the garlic. Stir and fry for 30 secs oruntil the garlic is golden. Add the chicken along withits marinade. Stir and fry for 5-6 mins or until thechicken browns a little. Add the fish sauce andeither the lemon grass soaking liquid or 4 tb stock.Stir once and cover. Cook on a high heat for 5mins. Lift the lid and stir, adding another 4 tb ofstock. Cover, turn the heat to low and cook foranother 5 mins. While the chicken cooks, peel theonions and cut them into 3/4 inch dice. Separate theonion layers within the diced pieces. Turn the heatunder the chicken to high, remove the wok lid, addthe onion and fry for 1 minute. Lift the chicken outits oil and serve.

Cook's Notes:

Page 193

Caribbean

Bahamian Grilled Chicken


Bahamian Entree Chef George Malone Unknown

History / Comments

This recipe is a modification of one by Chef George Malone of the Great Abaco Beach Resort, Abaco,Bahamas.

Ingredients

4 chicken breast halves, skinned and bonedSalt and pepperJuice of one lemon3 strips of bacon, diced1/2 cup diced onion1 tsp minced garlic1/2 cup diced celery1/2 cup diced bell pepper1 16 oz can diced tomatoes, undrained1/2 cup raisins or chopped dried fruit1/2 cup water1 chicken boullion cube1 tbsp Worcestershire sauce1 tbsp sherry1/2 tsp Pickapeppa sauce1/2 tsp dried thymedash of liquid smoke

Instructions

Season chicken with salt and pepper, and marinatein lemon juice for at least 30 minutes.Brown bacon in a saucepan. Add onion, garlic, greenpepper, and celery, and cook for 10 minutes overlow heat.Grill chicken for 6 minutes on each side.Add all remaining ingredients to the vegetablemixture, and simmer while the chicken is grilling.Season sauce with salt and pepper if desired.Serve sauce over chicken and couscous or rice.Suggestion: The sauce is delicious without thechicken served over 1 cup of rice sauteed with achopped onion and 1 tbsp curry powder in 1 tbspolive oil and then cooked in 2 cups of water.

Cook's Notes:

Page 194

Caribbean

Kat's Island Chicken


Bahamian Entree Unknown www.allrecipes.com

History / Comments

"If you've ever been to the Bahamas you'll love this dish.... It takes you back there. It's EASY, filling, wellbalanced, and good for a larger family or small gathering." Original recipe yield: 8 servings.

Ingredients

8 skinless, boneless chicken breast halvespaprika to tasteseasoned salt to tasteground black pepper to taste1 fresh pineapple - peeled, cored and cubed1 orange, sliced1 lemon, sliced1 red bell pepper, diced3 (6.8 ounce) packages Spanish-style rice mix2 (11 ounce) cans black bean soup, undiluted

Instructions

Preheat oven to 375 degrees F (190 degrees C).Lightly grease a medium glass baking dish.Place the chicken breasts in the prepared bakingdish, and season with paprika, seasoned salt, andpepper. Arrange the pineapple, orange, lemon, andred bell pepper around the chicken, reserving a fewslices of each for serving.Bake chicken uncovered 20 minutes in thepreheated oven. Turn, season again with paprika,seasoned salt, and pepper, and continue baking 10minutes, or until chicken juices run clear.While chicken is baking, prepare the Spanish riceaccording to package directions and heat theundiluted black bean soup in a pot over mediumheat. Serve each chicken breast and some of thecooked fruit and red bell pepper over equal portionsof the Spanish rice, and topped with a fewspoonfuls black bean soup. Arrange the reserveduncooked fruit and pepper slices around the rice.

Cook's Notes:

Page 195

Caribbean

Bahamian Mahi Mahi


Bahamian Entree Fil Nutter, Jr. Unknown

History / Comments

"This is an authentic Bahamian recipe I was given on Bimini many years ago. This goes well with a nicesalad, garlic bread and a bottle of good German white wine. If you like fish you will not have any leftovers!"Original recipe yield: 4 servings.

Ingredients

2 pounds mahi mahi fillets1/2 cup dark rum1/2 cup fresh lime juice2 onion, sliced into thin rings1 lemon, sliced2 teaspoons dried oregano4 tablespoons butterground black pepper to taste

Instructions

Arrange the fish fillets in an oven proof 9x13 glassbaking dish. Pour the rum and lime juice over thefish and place a slice onion on each fillet. Coverand refrigerate for 2 to 4 hours.Preheat oven to 325 degrees F (165 degrees C).Remove fish from the refrigerator and pour off about3/4 of the liquid. Leave the onion slices in the dishand place a thick slice of lemon on each fish fillet.Sprinkle with oregano and black pepper to taste.Place a pat of butter or margarine on each fillet.Bake, covered, at 350 degrees F (165 degrees C) forabout 20 to 30 minutes or until fish flakes easilywith a fork. Be careful not to over cook the fish or itwill be dry.Serve with the cooked onion and lemon slices.

Cook's Notes:

Page 196

Caribbean

Steamed Tuna


Bahamian Entree FORBESCJ Unknown

History / Comments

"'Steamed' in Bahamian food isn't done with water. Instead it is when food is seasoned with onion, greenpepper, and either tomato paste or ketchup. This is a great Bahamian recipe using canned tuna. Greatwith white rice." Original recipe yield: 6 servings.

Ingredients

1 tablespoon vegetable oil1/4 cup thinly sliced green bell pepper1/4 cup thinly sliced onion1 clove garlic, chopped1 teaspoon seasoned salt2 teaspoons dried rosemary (optional)1/2 cup ketchup3 (6 ounce) cans tuna, drained

Instructions

Heat the oil in a large skillet over medium-high heat.Add the bell pepper, onion and garlic; cook and stiruntil limp. Reduce the heat to medium, and stir inthe seasoned salt, rosemary and ketchup. Simmer,stirring constantly, until slightly brown. Mix in thetuna, and cook for about 5 more minutes to blendthe flavors before serving.

Cook's Notes:

Page 197

Caribbean

Caribbean Callaloo and Crab


Caribbean Regional Entree SkyLarker www.allrecipes.com

History / Comments

"A mouthwatering puree of Taro Leaves and crab served over rice or as a soup, it will leave you wantingmore. If taro leaves are not available, you may substitute 2 packages of frozen spinach." Original recipeyield: 8 servings.

Ingredients

18 taro leaves12 pods okra, finely chopped1 large onion, chopped4 sprigs fresh thyme6 cloves garlic, crushed4 ounces salted pig's tail (optional)1/2 cup peeled, cubed pumpkin1 cup water1 habanero pepper3 cups coconut milk4 blue crabs, cleaned and choppedsalt to taste4 green onions, chopped

Instructions

Clean the taro leaves by removing the skin from thestalks, and removing the tip from the center rib.Rinse, and cut into bite size pieces.Place the taro leaves, okra, onion, thyme, garlic,salted pig's tail, pumpkin, water, habanero pepper(whole), and coconut milk into a large pot. Cover,and simmer over low heat for 30 minutes.Add the crab to the pot. Be careful not to puncturethe habanero pepper. Cover, and continue tosimmer for 30 minutes. Remove the habanero, andseason with salt to taste. Puree the soup using animmersion blender until smooth. You could alsopuree in small batches using a blender. Serve overrice.

Cook's Notes:

Page 198

Caribbean

Caribbean Crab Souffle


Caribbean Regional Entree Claire Beard www.allrecipes.com

History / Comments

"My dad always makes this souffle on Christmas Eve when guests are over. It is equally delicious madewith lobster." Original recipe yield: 8 servings.

Ingredients

1/2 cup sweetened, flaked coconut4 tablespoons unsalted butter1/3 cup celery tops1 clove garlic, minced1/2 teaspoon curry powder1/2 teaspoon dried thyme1/2 teaspoon red pepper flakes1/2 teaspoon saltground black pepper to taste3 tablespoons unbleached all-purpose flour1 1/4 cups milk4 egg yolks1/2 pound crabmeat6 egg whites, stiffly beaten1/4 teaspoon fresh lemon juice

Instructions

Preheat oven to 400 degrees F (200 degrees C).Butter a 8 cup souffle dish.Toast coconut in a non-stick skillet over low heat.In a medium skillet, melt butter over low heat andadd the celery, garlic, curry powder, thyme, redpepper flakes, salt and pepper - cook for 3 minutes.Stir in flour until smooth for about 1 minute. Pour inmilk and cook over medium heat, stirringconstantly, until mixture comes to a boil andthickens. Set aside and cool slightly. Whisk the eggyolks one at a time into the sauce. Stir in coconutand crab meat.In medium bowl, beat egg whites and lemon juicewith a mixer until stiff, but not dry. Stir 1/4 of thewhites into crab mixture. Quickly and gently fold inthe remaining whites. Do not deflate the volume.Transfer mixture to the souffle dish and place it ona rack at the bottom of the oven.Bake for 30 minutes or until golden, puffed and stillmoist inside.

Cook's Notes:

Page 199

Caribbean

Caribbean Pasta with Shrimp


Caribbean Regional Entree liebelune Unknown

History / Comments

"A sweet, tangy, spicy shrimp dish. You can prepare the sauces ahead of time and refrigerate." Originalrecipe yield: 4 servings.

Ingredients

4 cloves garlic, minced1/4 cup minced shallots1 tablespoon minced fresh ginger root3 tablespoons olive oil1 green bell pepper, seeded and chopped1 1/2 cups tomato - peeled, seeded and chopped2 teaspoons curry powder1/2 teaspoon whole allspice berries1/2 cup chicken stock1/4 cup brandy-based orange liqueur (GrandMarnier®)2 tablespoons soy sauce1 tablespoon brown sugar2 teaspoons cornstarch2 tablespoons chile paste8 ounces rotini pasta1 1/2 pounds medium shrimp - peeled and deveined1/2 cup fresh cilantro, chopped

Instructions

In a small bowl, combine garlic, shallots, ginger andoil.In another small bowl, combine green pepper,tomato, curry powder, allspice, chicken stock,Grand Marnier, soy sauce, brown sugar,cornstarch, and chile paste. Cover and refrigerateboth until ready to use.Bring a large pot of lightly salted water to a boil. Addpasta and cook for 8 to 10 minutes or until al dente;drain.Heat a large saute pan over high. When hot, addgarlic-oil mixture. Saute until garlic begins to sizzlebut has not browned. Stir the tomato mixture, thenpour into the saute pan. Bring to a rapid boil andcook until it begins to thicken, about 3 minutes.Stir in the shrimp, and toss until they become pink,about 2 minutes. Immediately add the pasta. Stirand toss until well combined and pasta is heatedthrough. Taste and adjust seasonings, especiallysalt.Transfer to a heated platter and sprinkle on thecilantro. Serve at once.

Cook's Notes:

Page 200

Caribbean

Halibut with BACARDI® Limon Banana Sauce


Caribbean Regional Entree BACARDI® Mixers Unknown

History / Comments

"Halibut fillets are grilled and served with an incredible banana and rum sauce with just a touch of spice."Original recipe yield: 10 servings.

Ingredients

Sauce Ingredients:2 cups BACARDI® Limon Flavored Rum1 1/2 cups bananas, sliced2 tablespoons butter1 small jalapeno pepper, seeded and chopped1/2 teaspoon saltHalibut Ingredients:10 (5 ounce) halibut fillets, skin removed2 1/2 tablespoons butter10 sprigs cilantro, for garnishSalt and pepper

Instructions

In a small saucepan, cook BACARDI® Limon overmedium-high heat until reduced by half.Place bananas, butter, jalapeno pepper and salt intoa blender along with the reduced BACARDI® Limnand pure for 40 seconds until smooth. Set thesauce aside and keep it warm.Halibut Directions: Season the halibut fillets with saltand pepper. Lightly coat the skin side of each filletwith butter.Grill the fillets skin side down for 2-3 minutes. Turnfillets over and continue cooking to desireddoneness.Place fillets on plates, spoon sauce on each fillet andgarnish with fresh cilantro sprigs. Serve immediately.

Cook's Notes:

Page 201

Caribbean

Baked Mango-Ginger Swordfish


Caribbean Regional Entree Linda W. www.allrecipes.com

History / Comments

"This is so simple to make, and gives you the flavor of the Caribbean islands when enjoyed in the dead ofwinter!" Original recipe yield: 4 servings.

Ingredients

2 pounds swordfish steaks2 tablespoons lemon juice1/2 cup dry sherry1 tablespoon minced fresh ginger root1 cup mango chutney

Instructions

Place swordfish steaks in a large, shallow bowl. In asmall bowl, mix lemon juice, dry sherry, ginger andmango chutney. Pour the mixture over swordfishsteaks, turning steaks to coat. Cover, and marinatein the refrigerator 1 hour.Preheat oven to 350 degrees F (175 degrees C).Place swordfish steaks in a medium baking dish.Cover with marinade. Bake in the preheated oven20 to 30 minutes, basting occasionally withmarinade, until fish is easily flaked with a fork.

Cook's Notes:

Page 202

Caribbean

Caribbean Grilled Chicken Breast with Pineapple Salsa


Caribbean Regional Entree McCormick & Company www.allrecipes.com

History / Comments

"Take a trip to the islands via the grill with chicken breasts flavored with Grill Mates Spicy CaribbeanMarinade. The sweet heat of the spice blend is accented and cooled by the pineapple salsa." Originalrecipe yield: 6 servings.

Ingredients

1 package McCormick Grill Mates Spicy CaribbeanMarinade1/4 cup water2 tablespoons olive oil1 tablespoon red wine vinegar2 pounds boneless, skinless chicken breasts2 red onions, cut into 3/4-inch thick slices (do notseparate into rings)2 tablespoons olive oilkosher salt and McCormick Ground Black PepperSalsa:1 cup chopped fresh pineapple1/2 red bell pepper, chopped (about 1/2 cup)1/4 cup chopped red onion1/4 cup pineapple juice2 tablespoons lime juice2 tablespoons chopped fresh cilantro1/2 teaspoon McCormick Crushed Red Pepper1/8 teaspoon kosher salt1/8 teaspoon McCormick Ground Black Pepper

Instructions

Combine marinade mix with water, oil and vinegar inglass dish or large self-closing plastic bag. Addchicken, turning to coat all sides. Marinate inrefrigerator 30 minutes, or longer for extra flavor.Preheat grill or grill pan to medium. Cook chicken 4-5minutes per side or until done, basting withremaining marinade halfway through cooking, ifdesired. Discard any leftover marinade.Rub or brush red onion slices with olive oil; seasonwith salt and pepper. Grill over medium heat 3-4minutes per side.In a medium bowl, combine salsa ingredients. Servechicken atop grilled red onion slices; top with salsa.

Cook's Notes:

Page 203

Caribbean

Caribbean Jerk Pork Chops


Caribbean Regional Entree Marvin Unknown

History / Comments

"Caribbean-style pork chops marinated overnight in a lemon juice and oil marinade with a variety of spices.Use more cayenne pepper to make it really hot!" Original recipe yield: 6 servings.

Ingredients

3/4 cup water1/3 cup lemon juice1/3 cup chopped onion1 tablespoon packed brown sugar1 tablespoon chopped green onion1 tablespoon canola oil3/4 teaspoon salt3/4 teaspoon ground allspice3/4 teaspoon ground cinnamon3/4 teaspoon ground black pepper1/2 teaspoon dried thyme, crushed1/4 teaspoon cayenne pepper, or to taste6 lean pork chops, 1/2 inch thick

Instructions

Combine water, lemon juice, onion, brown sugar,green onions, oil, salt, allspice, cinnamon, blackpepper, thyme, and cayenne pepper in a blender orfood processor. Blend until smooth. Reserve 1/2cup for basting.Place pork chops in shallow glass dish. Pourremaining marinade over the meat. Cover, andrefrigerate at least 12 hours, but no longer than 24hours.Preheat grill for medium heat. Place grate 4 to 5inches above heat source.Oil the grill grate. Arrange chops on grate, anddiscard marinade. Cover grill, and cook chops for10 minutes, turning once, or to desired doneness.

Cook's Notes:

Page 204

Caribbean

Caribbean Chicken over Coconut Rice


Caribbean Regional Entree HERB-OX Bouillon www.allrecipes.com

History / Comments

"Chicken breasts are seasoned with a delicious spicy rub, then grilled and served over a citrus scentedcoconut rice." Original recipe yield: 4 servings.

Ingredients

4 (4 ounce) boneless, skinless chicken breast halves3 teaspoons HERB-OX Chicken Flavored BouillonGranules,divided1/2 teaspoon Jamaican jerk seasoning blend1 cup uncooked white rice1 1/2 cups water1/2 cup coconut milk1 teaspoon grated orange peel

Instructions

Rinse chicken breasts; pat dry.In small bowl, combine 1 teaspoon chicken bouillongranules and jerk seasoning. Rub both sides ofchicken breasts with seasoning mixture.Place chicken on rack of an uncovered grill. Grilldirectly over medium coals for 12-15 minutes oruntil chicken is no longer pinked and cookedthrough, turning once.Meanwhile, in saucepan, combine water, coconutmilk, remaining bouillon and rice. Bring mixture to aboil. Reduce heat, cover and simmer for 25-30minutes or until liquid is absorbed and rice istender. Stir in orange peel. Serve chicken over rice.

Cook's Notes:

Page 205

Caribbean

Calypso Turkey Tenderloins


Caribbean Regional Entree The Turkey Federation www.allrecipes.com

History / Comments

"This recipe brings the flavors of the Caribbean into your kitchen. Turkey tenderloins are served with asauce of rum, garlic, bay leaf, turkey broth and lime juice. Garnish with lime slices, if desired." Originalrecipe yield: 4 servings.

Ingredients

1 clove garlic, minced1 bay leaf, crumbled1/2 teaspoon ground ginger1/4 teaspoon ground cloves1/3 cup brown sugar3 tablespoons rum, divided1 pound turkey tenderloins1/2 cup turkey broth1 tablespoon cornstarch2 tablespoons lime juice

Instructions

In food processor fitted with metal blade, turn onmotor and drop garlic and bay leaf through feedtube. Process until fine, about 4 to 5 seconds (bayleaf will not be completely pulverized at this stage);scrape down sides. Add ginger, cloves and brownsugar. Process about 5 seconds; scrape downsides. Add 1 tablespoon rum and process until wellblended, about 5 to 10 seconds.With sharp knife, cut a lengthwise pocket in eachtenderloin. Spread about 2 to 3 tablespoons of brownsugar mixture in each pocket.In 11-inch skillet bring bouillon to a boil. Carefullyplace tenderloins in skillet. Return bouillon to boil,reduce heat, cover and simmer 25 to 30 minutes, oruntil tenderloins are tender and reach 160-165degrees F on meat thermometer. Removetenderloins to plate and keep warm.In 1 cup glass measure, strain meat juices fromskillet. Add additional bouillon if necessary to make1 cup. Return mixture to skillet.In small bowl combine cornstarch and remainingrum. Stir cornstarch mixture into meat juices. Bringto boil, stirring constantly, and cook mixture untilslightly thickened. Remove from heat. Stir in limejuice.To serve, slice tenderloins into medallions, top withsauce

Cook's Notes:

Page 206

Caribbean

Curried Coconut Chicken


Caribbean Regional Entree ROMA80 www.allrecipes.com

History / Comments

"Curried chicken simmered in coconut milk and tomatoes makes for a mouthwatering hint of the tropics!Goes great with rice and vegetables." Original recipe yield: 6 servings.

Ingredients

2 pounds boneless skinless chicken breasts, cut into1/2-inch chunks1 teaspoon salt and pepper, or to taste1 1/2 tablespoons vegetable oil2 tablespoons curry powder1/2 onion, thinly sliced2 cloves garlic, crushed1 (14 ounce) can coconut milk1 (14.5 ounce) can stewed, diced tomatoes1 (8 ounce) can tomato sauce3 tablespoons sugar

Instructions

Season chicken pieces with salt and pepper.Heat oil and curry powder in a large skillet overmedium- high heat for two minutes. Stir in onionsand garlic, and cook 1 minute more. Add chicken,tossing lightly to coat with curry oil. Reduce heat tomedium, and cook for 7 to 10 minutes, or untilchicken is no longer pink in center and juices runclear.Pour coconut milk, tomatoes, tomato sauce, andsugar into the pan, and stir to combine. Cover andsimmer, stirring occasionally, approximately 30 to40 minutes.

Cook's Notes:

Page 207

Caribbean

Caribbean Coconut Chicken


Caribbean Regional Entree Tia www.allrecipes.com

History / Comments

"This savory chicken dish is a passed down recipe from my Hawaiian godmother. The perfect dish to servefor an intimate gathering." Original recipe yield: 4 servings.

Ingredients

4 skinless, boneless chicken breasts1 teaspoon vegetable oil1 1/2 onions, chopped1 red bell pepper, chopped1 green bell pepper, chopped1 tablespoon chopped roasted garlic1/2 (14 ounce) can coconut milksalt and pepper to taste1 pinch crushed red pepper flakes

Instructions

Preheat oven to 425 degrees F (220 degrees C).In a large skillet, fry chicken breast in vegetable oiluntil the chicken just begins to brown.Stir onions, green bell peppers and red bell peppersinto the skillet with the chicken. Saute until theonions are translucent. When the vegetables aretranslucent, stir in the garlic and coconut milk. Letthe mixture cook 5 to 8 minutes before removingthe skillet from the heat. Season with salt, pepper,and red pepper flakes.Transfer the mixture to a 9x13 inch baking dish andbake in a 425 degrees F (220 degrees C) oven for45 minutes, or until the vegetables cook down andthe chicken is tender.

Cook's Notes:

Page 208

Caribbean

Caribbean Grilled Chicken


Caribbean Regional Entree Unknown Unknown

History / Comments

This recipe comes from a Crisco Oil advertisement.

Ingredients

3 tbs oil3 tbs fresh lemon or lime juice1 tsp grated lemon or lime zest1 tbs paprika1 tbs honey1 tsp garlic salt1 tsp ground ginger1 tsp oregano leaves1/2 tsp hot sauce (or more if you prefer a spicierflavor)4 boneless, skinless chicken breasts

Instructions

Combine all ingredients in a zip lock bag andmarinate for at least 4 hours. Discard the marinade.Grill for approximately 6 minutes per side or untilchicken is no longer pink in the center.

Cook's Notes:

Page 209

Caribbean

Caribbean Chicken


Caribbean Regional Entree unknown www.world-recipes.info

History / Comments

Unknown

Ingredients

4 cups cooked rice1 medium red bell pepper, chopped1/4 cup chopped green onions1/4 cup flaked/shredded coconut15 oz can pineapple tidbits in pineapple juice,undrained1/4 cup packed brown sugar8 teaspoons lime juice4 skinless boneless chicken breast halves (4 oz.each)4 sheets aluminum foil

Caribbean jerk seasoning 1 teaspoon allspice 1/2 teaspoon dried thyme leaves 1/2 teaspoon paprika 1/4 teaspoon hot pepper sauce 2 teaspoons vegetable oil

Instructions

Combine allspice, dried thyme leaves, paprika, hotpepper sauce, and vegetable oil in small bowl, mixwell. Preheat oven to 450 F or preheat grill to high.Spray four sheets of aluminum foil with nonstickcooking spray. Combine rice, red pepper, onions,coconut, pineapple, brown sugar, and lime juice.Center 1/4 of rice mixture on each foil sheet. Rubjerk seasoning over chicken, place on top of ricemixture on foil sheets. Bake 18-20 minutes on acookie sheet in preheated oven or grill 18-20minutes on high in covered grill.

Cook's Notes:

Page 210

Caribbean

Sizzlin Island Marinated Pork


Caribbean Regional Entree McCormick & Company www.allrecipes.com

History / Comments

"Exotic tropical fruits and Grill Mates Montreal Steak Seasoning combine beautifully in Sizzlin' IslandMarinade. Bring the taste of the Caribbean to your backyard!" Original recipe yield: 4 servings.

Ingredients

4 pork chops, cut 1-inch thick2 kiwi, peeled and cut into chunks*1 ripe mango, peeled and cut into chunks*1/3 cup orange juice*1 tablespoon McCormick Grill Mates Montreal SteakSeasoning2 teaspoons sugar1/2 teaspoon Thyme Leaves1/2 teaspoon Ground Allspice1/8 teaspoon Ground Red Pepper

Instructions

Place pork chops in a large self-closing plastic bagor shallow dish. Combine remaining ingredients in ablender until smooth. Reserve 3/4 cup marinade.Pour remaining marinade over pork chops, turningto coat well. Marinate in refrigerator 30 minutes.Remove pork chops from marinade. Grill overmedium direct heat for 20 minutes, or until internaltemperature reaches 160 degrees F; turn porkchops every 5 minutes.Heat reserved marinade in a small saucepan overlow heat. Serve pork chops with additional sauce ifdesired.* May substitute mango, kiwi and orange juice with a20 ounce can of pineapple chunks or slices packedin pineapple juice. Follow step 1, as directed above,except use 1/3 cup pineapple juice from cannedpineapple in place of orange juice, and reserve 1/2cup marinade. Substituting with a 20 ounce canpineapple makes 1 1/2 cups marinade.

Cook's Notes:

Page 211

Caribbean

Smoked Olive and Avocado Arepas


Cuban Entree Lindsay Olives www.allrecipes.com

History / Comments

"Delicious Cuban corn meal cakes filled with mesquite smoked Lindsay Spanish Olives, roasted red pepper,onions, and garlic. Topped with melted mozzarella cheese, avocado, and citrus cream with cilantrogarnish." Original recipe yield: 8 servings.

Ingredients

Filling:1 ounce garlic, chopped2 tablespoons Spanish olive oil2 ounces Spanish onion, diced4 ounces roasted red pepper4 ounces Lindsay® Spanish Olives Stuffed withPimiento10 ounces hickory or mesquite wood chips1/2 teaspoon kosher saltblack pepper1 teaspoon oregano3 ounces fresh cilantro, chopped1/2 Hass avocado6 ounces fresh mozzarella cheese

Sauce:1/2 teaspoon cayenne1 cup sour creamjuice of one lime1 pinch kosher salt and black pepper

Arepas:2 1/2 cups warm water1 teaspoon kosher salt2 cups pre-cooked white corn meal (Venezuelanwhite cornmeal, recommended brand: P.A.N., which may belocated inthe ethnic aisle of the grocery store)lime, sliced into eighths

Instructions

For the Filling: Caramelize garlic in olive oil. Adddiced onions and roasted red peppers. Saute untiltender. Smoke olives with hickory or mesquitewood chips and allow to cool. Slice olives and addto mixture along with salt, pepper and oregano. Setmixture aside and keep warm. Mince cilantro,reserving 1 oz. for garnish, and set aside. Diceavocado and mozzarella, and set both aside.For the Sauce: In small bowl, mix cayenne, sourcream, lime juice, pinch of kosher salt and pinch ofblack pepper. Place in squirt bottle and keep cold.For the Arepas: Mix warm water, kosher salt and pre-cooked white corn meal. Form into 2 ounce, flat,1/4-inch thick cakes, and fry. Split arepas.Assembly: Add avocados, mozzarella and cilantro towarm filling mixture, folding in. Spoonapproximately 2 ounces of mixture onto bottom ofarepas. Place under broiler until cheese hasmelted. Place 2 arepas on plate, tilting tops ofarepas to side. Garnish with sauce, fresh cilantroand lime slice.

Cook's Notes:

Page 212

Caribbean

Cuban Beef Stew


Cuban Entree S. Shames www.allrecipes.com

History / Comments

"The traditional dish uses a good amount of olive oil and meat with a lot of marbling. This version is lower infat, but is true to the spirit of the recipe. Although it does take a fair amount of time, it is not difficult tomake." Original recipe yield: 6 to 8 servings.

Ingredients

2 tablespoons olive oil1 onion, chopped4 cloves garlic, minced1 red bell pepper, chopped1 1/2 pounds sirloin tips, cubed2 bay leaves1/2 teaspoon ground cumin1 teaspoon dried oregano1/2 cup dry sherry1 (8 ounce) can tomato sauce2 tablespoons red wine vinegar1/4 cup pimento-stuffed green olives1/4 cup raisins2 tablespoons capers4 potatoes, peeled and quarteredsalt and pepper to taste

Instructions

In a large saute pan, heat oil over medium heat.Cook onion and garlic in oil, stirring frequently, untiltransparent. Stir in cubed meat, and cook untilbrowned. Stir in red bell pepper, bay leaf, cumin,and oregano; cook for 2 to 3 minutes. Stir in sherry,tomato sauce, vinegar, olives, raisins, and capers.Pour in enough water to just cover meat. Bring toboil, reduce heat to low, and cover. Simmer untilfork tender, about 1 1/2 hours. Add more water ifthe stew becomes too thick. Stir potatoes into thestew. Season with salt and pepper to taste. Cook,covered, until potatoes are almost tender. Uncover,and cook until done.

Cook's Notes:

Page 213

Caribbean

Classic Cuban Midnight (Medianoche) Sandwich


Cuban Entree Wendy Blanco www.allrecipes.com

History / Comments

"This is one of the more famous sandwiches straight out of the island of Cuba. This recipe came from myuncle who used to work at a restaurant in Pinar del Rio, Cuba and now works at a Cuban cafeteria here inMiami. This sandwich is best served with fried plantain chips and a cold mamey milkshake!" Originalrecipe yield: 4 sandwiches.

Ingredients

4 sweet bread rolls1/2 cup mayonnaise1/4 cup prepared mustard1 pound thinly sliced cooked ham1 pound thinly sliced fully cooked pork1 pound sliced Swiss cheese1 cup dill pickle slices2 tablespoons butter, melted

Instructions

Split the sandwich rolls in half, and spread mustardand mayonnaise liberally onto the cut sides. Oneach sandwich, place and equal amount of Swisscheese, ham and pork in exactly that order. Place afew pickles onto each one, and put the top of theroll onto the sandwich. Brush the tops with meltedbutter. Press each sandwich in a sandwich pressheated to medium-high heat. If a sandwich press isnot available, use a large skillet over medium-highheat, and press the sandwiches down using asturdy plate or skillet. Some indoor grills may begood for this also. Cook for 5 to 8 minutes, keepingsandwiches pressed. If using a skillet, you maywant to flip them once for even browning. Slicediagonally and serve hot.

Cook's Notes:

Page 214

Caribbean

Sea Bass Cuban Style


Cuban Entree Kiki Hahn www.allrecipes.com

History / Comments

"Easy to prepare - sure to please. Great dish for guests when you have little time (or desire) to slave all dayin the kitchen." Original recipe yield: 4 servings.

Ingredients

2 tablespoons extra virgin olive oil1 1/2 cups thinly sliced white onions2 tablespoons minced garlic4 cups seeded, chopped plum tomatoes1 1/2 cups dry white wine2/3 cup sliced stuffed green olives1/4 cup drained capers1/8 teaspoon red pepper flakes4 (6 ounce) fillets sea bass2 tablespoons butter1/4 cup chopped fresh cilantro

Instructions

Heat oil in a large skillet over medium heat. Sauteonions until soft. Stir in garlic, and saute about 1minute. Add tomatoes, and cook until they begin tosoften. Stir in wine, olives, capers, and red pepperflakes. Heat to a simmer. Place sea bass intosauce. Cover, and gently simmer for 10 to 12minutes, or until fish flakes easily with a fork.Transfer fish to a serving plate, and keep warm.Increase the heat, and add butter to sauce. Simmeruntil the sauce thickens. Stir in cilantro. Serve sauceover fish.

Cook's Notes:

Page 215

Caribbean

Chicken Fried Steak Cuban Style


Cuban Entree Roxie www.allrecipes.com

History / Comments

"Delicious and tasty chicken fried steaks with a zesty Latin touch." Original recipe yield: 4 steaks.

Ingredients

4 (4 ounce) cube steaks2 eggs3 cups dry bread crumbs1 tablespoon dried oregano1 teaspoon ground cuminsalt and pepper to taste1 lemon, sliced2 cups vegetable oil for frying

Instructions

In a shallow dish, combine the breadcrumbs with theoregano, cumin, and salt and pepper. Beat eggs inanother shallow dish. Dip each steak in beateneggs, and then in the breadcrumb mixture. Makesure to cover each steak well with the breadcrumbmixture.In a large, deep skillet, heat 1 inch oil over mediumhigh heat.Place the steaks in the oil when it's hot (so that thebreading will not stick to the pan). Cook steaks,turning once, until brown for well done and goldenbrown for medium.Serve with lemon slices.

Cook's Notes:

Page 216

Caribbean

Nuevo Cubano Chicken with Picadillo Salsa


Cuban Entree Lindsay Olives www.allrecipes.com

History / Comments

Unknown

Ingredients

2 tablespoons olive oil4 boneless, skinless chicken breasts1 tablespoon Jamaican or Caribbean jerk seasoning1 medium onion, chopped1 red or green bell pepper, chopped2 cloves garlic, minced1 (10 ounce) can diced tomatoes and green chilies(mild orregular), undrained3/4 cup Lindsay® Spanish Olives Stuffed withPimiento,drained and halved1/2 cup golden or dark raisins1 tablespoon drained capers1 tablespoon Worcestershire sauceOptional Toppings: minced plum tomato, choppedfresh basil

Instructions

Heat oil in a large non-stick skillet over medium heatuntil hot. Add chicken; sprinkle half of the jerkseasoning over chicken. Cook 4 minutes. Turn;sprinkle remaining jerk seasoning over chicken.Continue to cook 4 minutes. Transfer to a plate; setaside. Add onion, bell pepper and garlic to theskillet; cook 3 minutes, stirring occasionally. Addtomatoes, olives, raisins, capers andWorcestershire sauce. Increase heat to medium-high and simmer 5 minutes. Return chicken toskillet, turning to coat. Continue cooking until chickenis fully cooked, about 5 minutes. Transfer chicken toserving plates; top with olive mixture and serve withdesired toppings. Makes 4 servings.

Cook's Notes:

Page 217

Caribbean

Black Beans and Rice


Cuban Entree Unknown Unknown

History / Comments

This is a slight modification of a recipe that appeared on a can of Bush's black beans.

Ingredients

2 tbsp olive oil2 onions, chopped fine1 green pepper, chopped fine1 16 oz can diced tomatoes with green chilies2 cans black beans, undrained1 tsp dried thyme2 tsp garlic salt¼ cup cider vinegar

Instructions

Saute the onions and green pepper in the oil in asaucepan until tender crisp. Add the tomatoes,beans, thyme, and garlic salt, and cook for 3minutes. Add the vinegar, and cook for 5 minutes.Serve over hot cooked rice.

Cook's Notes:

Page 218

Caribbean

Rabbit Fricassee Cuban-Style


Cuban Entree YAELIE24 www.allrecipes.com

History / Comments

"This is a family favorite from Cuba. You can substitute any meat you like, but the traditional way is rabbit.Serve with rice and a salad. Enjoy!" Original recipe yield: 6 servings.

Ingredients

1 (3 pound) rabbit, cleaned and cut into pieces2 1/2 cups water1 large onion, chopped3 cloves garlic, chopped1 green bell pepper, chopped1/4 teaspoon saffron powder1 teaspoon ground cumin1 teaspoon salt, or to taste1 teaspoon black pepper2 tablespoons fresh lemon juice1 bay leaf1 (8 ounce) can tomato sauce1 pound potatoes, peeled and quartered1/4 cup dry white wine1/4 cup capers, drained1 cup raisins1/4 cup chopped green olives1/4 cup olive oil1 (10 ounce) can baby peas, drained

Instructions

Place the rabbit pieces in a deep skillet or Dutchoven over medium heat along with the onion, garlic,and green pepper. Season with saffron, cumin, salt,pepper, lemon juice and the bay leaf. Pour thewater over all. Bring to a boil, then simmer for 20minutes.Add the potatoes, and cook for about 20 moreminutes, until tender. Add the raisins, capers, whitewine, tomato sauce, olives and olive oil. Simmer forabout 5 more minutes. Finally, stir in the peas andremove from the heat.

Cook's Notes:

Page 219

Caribbean

Carne Con Papas


Cuban Entree Heather Unknown

History / Comments

"An old fashioned Cuban dish, with tender succulent meat and potatoes bursting with flavors. It is definitelya pleaser for any meat and potatoes fan." Original recipe yield: 6 Servings.

Ingredients

1/2 green bell pepper, seeded and chopped1/2 small white onion, chopped3 cloves garlic, crushed1/4 teaspoon ground cumin1/4 teaspoon salt, divided1/8 cup olive oil1 tablespoon olive oil2 tablespoons achiote powder1 teaspoon ground cumin2 (8 ounce) cans tomato sauce2 pounds beef stew meat, cut into 1 inch cubes2 white potatoes1 cup white wine4 cups water6 cubes beef bouillon

Instructions

In a blender, combine green pepper, onion, garlic,1/4 teaspoon cumin and salt. Pulse, while pouring1/8 cup olive oil through top of blender. Blend untilsmooth; set aside.Heat 1 tablespoon olive oil in pressure cooker onmedium heat. Saute green pepper mixture for 1minute, then stir in achiote powder and 1 teaspooncumin. Cook for 1 minute, then stir in tomato sauce.Return to a simmer, then add beef; let simmer for 5minutes. Stir in potatoes, then pour in wine andwater. Drop in the bouillon cubes. Bring to a boil,and cook for 1 minute; add water, if necessary, tocover.Cover with lid of pressure cooker. Followingmanufacturer's directions, cook under 15 poundpressure for about 30 to 45 minutes.

Cook's Notes:

Page 220

Caribbean

Ropa Vieja


Cuban Entree Christine Johnson www.allrecipes.com

History / Comments

"Ropa Vieja translates as 'old clothes'. Serve over rice or fill a warm tortilla with meat and garnish with sourcream and avocado slices." Original recipe yield: 6 to 8 servings.

Ingredients

3 pounds beef chuck roast1 (1 ounce) package dry onion soup mix1 onion, chopped1 cup red wine1/2 cup water3 tablespoons vegetable oil1/2 cup salsa

Instructions

Preheat oven to 325 degrees F (160 degrees C).Heat oil in a Dutch oven, over medium high heat.Add beef and brown meat on all sides. Reduceheat, add onion and cook until soft but not browned.Add onion soup mix, wine, water and picantesauce. Bring to boilCover and place in preheated oven for 2 1/2 to 3hours. Check occasionally to make sure there issufficient liquid in bottom of pan; add more wine ifnecessary. Before serving shred beef.

Cook's Notes:

Page 221

Caribbean

Jay's Jerk Chicken


Jamaican Entree R.H. Solomon Unknown

History / Comments

"This is one of my nephew's favorite grilled recipes. Jerk means Jamaican barbecue. This well roundedflavor of sweet, hot, herbal and spicy chicken can be served with rice, beans or pasta. Or just make achicken sandwich out of it! I also add garlic and a kiwi to the marinade." Original recipe yield: 4 servings.

Ingredients

6 green onions, chopped1 onion, chopped1 jalapeno pepper, seeded and minced3/4 cup soy sauce1/2 cup distilled white vinegar1/4 cup vegetable oil2 tablespoons brown sugar1 tablespoon chopped fresh thyme1/2 teaspoon ground cloves1/2 teaspoon ground nutmeg1/2 teaspoon ground allspice1 1/2 pounds skinless, boneless chicken breasthalves

Instructions

In a food processor or blender, combine the greenonions, onion, jalapeno pepper, soy sauce, vinegar,vegetable oil, brown sugar, thyme, cloves, nutmegand allspice. Mix for about 15 seconds.Place the chicken in a medium bowl, and coat withthe marinade. Refrigerate for 4 to 6 hours, orovernight.Preheat grill for high heat.Lightly oil grill grate. Cook chicken on the preparedgrill 6 to 8 minutes, until juices run clear.

Cook's Notes:

Page 222

Caribbean

Jamaican Beef Patties


Jamaican Entree Jeff Lee www.allrecipes.com

History / Comments

"These are delicious curry-flavored beef pastries that can be found in Jamaica and other Caribbean islands.Try serving them with some Peas and Rice, or just have them as a snack." Original recipe yield: 10pastries.

Ingredients

2 cups all-purpose flour1 1/2 teaspoons curry powder1 dash salt1/4 cup margarine1/4 cup shortening1/3 cup water

2 tablespoons margarine1 pound ground beef1 small onion, finely diced1 teaspoon curry powder1 teaspoon dried thyme1 teaspoon salt1 teaspoon pepper1/2 cup beef broth1/2 cup dry bread crumbs1 egg, beaten

Instructions

Preheat oven to 400 degrees F (200 degrees C). In alarge bowl, combine flour, 1 1/2 teaspoons currypowder, and pinch of salt. Cut in 1/4 cup margarineand shortening until mixture resembles coarsecrumbs. Stir in water until mixture forms a ball.Shape dough into a log, and cut into 10 equalsections. Roll each section into a six inch circle(approximately 1/8 inch thick). Set aside.Melt margarine in a skillet over medium heat. Sauteonion until soft and translucent. Stir in ground beef.Season with 1 teaspoon curry powder, thyme, 1teaspoon salt, and pepper. Cook until beef is evenlybrown, stirring constantly. Stir in beef broth andbread crumbs. Simmer until liquid is absorbed.Remove from heat.Spoon equal amounts of filling into each pastrycircle. Fold over and press edges together, makinga half circle. Use a fork to press edges, and brushthe top of each patty with beaten egg.Bake in preheated oven for 30 minutes, or untilgolden brown.

Cook's Notes:

Page 223

Caribbean

Runaway Bay Jamaican Chicken


Jamaican Entree Janis www.allrecipes.com

History / Comments

"I got this recipe from my sister, who searches for delicious and unusual dishes. This one lit up the family,and everyone loved it. As it got passed around to family and friends, slight changes occurred. For instance,you can omit the cilantro if you don't care for it or use less nutmeg and more cloves; the possibilities areendless. Just be sure you use caution when working with habaneros. Rubber gloves would be ideal."Original recipe yield: 6 servings.

Ingredients

1 large red onion3 cloves garlic1 habanero pepper, seeded1 tablespoon fresh ginger root1/4 cup olive oil1/4 cup brown sugar3 tablespoons red wine vinegar3 tablespoons orange juice concentrate, thawed1 teaspoon soy sauce2 teaspoons ground cinnamon1/2 teaspoon ground nutmeg1/4 teaspoon ground cloves1/2 cup chopped cilantro1/2 teaspoon salt and pepper to taste6 skinless, boneless chicken breast halves

Instructions

In a food processor, combine onion, garlic, habaneropepper, and ginger. Pulse until ingredients areminced. Blend in olive oil, brown sugar, vinegar,orange juice concentrate, soy sauce, cinnamon,nutmeg, cloves, cilantro, salt, and pepper. In acontainer, combine marinade with chicken. Cover,and refrigerate overnight.Preheat an outdoor grill for medium heat and lightlyoil grate. Grill chicken for 10 minutes per side, oruntil no longer pink and juices run clear.

Cook's Notes:

Page 224

Caribbean

Jamaican Jerk Pork Chops with Island Salsa


Jamaican Entree McCormick & Company Unknown

History / Comments

"In Jamaica, the jerk method of food preparation involves seasoning meat with a sweet-hot secret mixtureof peppers, tropical spices like cinnamon and allspice, rosemary and other savory herbs then slow grillingor roasting. This specially created spice blend captures the tantalizing taste of the islands in just 35minutes." Original recipe yield: 4 servings.

Ingredients

2 tablespoons flour1 tablespoon McCormick® Gourmet Collection®Jamaican JerkSeasoning4 pork loin chops (about 1 pound)2 tablespoons olive oil2 tablespoons packed brown sugar2 tablespoons cider vinegar1 (8 ounce) can crushed pineapple or pineappletidbits injuice, undrained1/2 cup chopped red bell pepper1 (15 ounce) can black beans, rinsed and drainedchopped green onions

Instructions

In a self-closing plastic bag, combine flour andJamaican jerk seasoning. Add chops, 2 at a time;shake to coat. Reserve flour mixture.Heat oil in a large nonstick skillet. Brown chops onboth sides over medium-high heat; remove fromskillet. Stir in reserved flour mixture, brown sugarand vinegar; bring to a boil. Stir in pineapple, bellpepper and beans.Return chops to skillet. Reduce heat; cover andsimmer 10 minutes or until chops are done. Garnishwith chopped green onions.

Cook's Notes:

Page 225

Caribbean

Puerto Rican Pork Roast


Puerto Rican Entree Kenny Reyes Unknown

History / Comments

This recipe was give to me by my grandfather who was a great culinary cook but never published hisrecipes. this is authentic Puerto Rican cuisine that was prepared on a spit, but with modern technology isconverted to the kitchen and not as large of an animal. Original recipe yield: 20 servings.

Ingredients

8 cloves garlic, peeled1/4 cup salt1/4 cup black pepper2 teaspoons chopped fresh oregano3 tablespoons olive oil1 (10 pound) pork picnic roast4 yucca (cassava) roots, peeled and sliced

Instructions

Preheat the oven to 425 degrees F (220 degrees C).Place the garlic, salt, pepper, oregano, and olive oilinto the container of a food processor or blender.Process until smooth. Use a small knife to makeseveral incisions in the fresh ham. Insert the garlicpaste into each one using a small spoon. Place theham in a roaster, and cover. Bake for 1 1/2 hours inthe preheated oven, then check every 15 minutesor so, until the internal temperature reaches 175degrees F ( 80 degrees C) when taken with a meatthermometer. While the meat is roasting, place theyucca in a large pot of boiling water. Cook until forktender, and drain. Serve with pork roast.

Cook's Notes:

Page 226

Caribbean

Carne Guisada


Puerto Rican Entree Unknown www.allrecipes.com

History / Comments

The perfect Puerto Rican Meal. Everywhere you go this is the one of the main dishes that is served. It goesvery well served over steamed rice. Original recipe yield: 4 to 6 servings.

Ingredients

1 (8 ounce) can canned tomato sauce1/4 cup sofrito sauce1 (.18 ounce) packet sazon seasoning1 tablespoon adobo seasoning1/2 teaspoon dried oreganosalt to taste2 pounds beef stew meat2 cups peeled, cubed potatoes1 cup water

Instructions

In a large pot, combine tomato sauce, sofrito sauce,sazon seasoning, adobo seasoning, oregano, andsalt. Simmer over medium low heat for 5 minutes.Add meat, and cook until evenly browned. Stir injust enough water to cover meat. Cover, andsimmer for about 1 hour. Add potatoes, and cookfor about 30 minutes or until potatoes are tender.

Cook's Notes:

Page 227

Caribbean

Saltfish Buljol


Trinidadian Entree Bernadette www.allrecipes.com

History / Comments

"A favorite Sunday morning breakfast on the island of Trinidad in the Caribbean. Saltfish can be found inmany grocery stores, ask your grocer to help you locate it. Serve this dish with sliced hard boiled eggs orsimply serve with toast." Original recipe yield: 4 servings.

Ingredients

8 ounces salted cod fish4 tablespoons vegetable oil2 onions, chopped3 tomatoes, chopped2 red bell peppers, chopped1 tablespoon lemon juice1 pinch red pepper flakes6 leaves lettuce1 avocado - peeled, pitted and sliced

Instructions

To remove excess salt from the fish, bring the fish toa boil in a large pot of water. Drain the water, andrepeat the process. Drain the fish, flake, and pressliquid out. In a large skillet, saute oil, onions,tomatoes, and peppers for 2 minutes. Mix in flakedsaltfish, lemon juice, and hot pepper. Cook mixtureat a low heat until the moisture has almostcompletely evaporated. Pile the mixture into thecenter of a serving dish, and arrange lettuce andavocado around it.

Cook's Notes:

Page 228

Caribbean

Trinidad Stewed Chicken


Trinidadian Entree Mason Browne www.allrecipes.com

History / Comments

"Tender golden brown chicken that goes great with anything." Original recipe yield: 8 servings.

Ingredients

1 (4 pound) whole chicken, cut into pieces3 tablespoons finely chopped green onion3 tablespoons chopped fresh cilantro1 teaspoon minced garlic1 teaspoon chopped onion1 teaspoon salt1/2 teaspoon ground black pepper1 tablespoon vegetable oil1/4 cup brown sugar1 cup water1/2 cup canned coconut milk (optional)1 teaspoon red pepper flakes (optional)2 tablespoons ketchup1 tablespoon butter

Instructions

Place chicken on a plate. Sprinkle the green onion,cilantro, garlic, onion, salt and pepper over it. Cover,and marinate for 30 minutes. Heat the vegetable oilin a deep pot over medium heat. Stir in the sugar,and cook until the sugar has melted into a nicegolden brown syrup. Add the chicken pieces, andbrown quickly while turning continuously. Cover thepot, and let it cook for 2 minutes. Pour in 1 cup ofwater, coconut milk and pepper flakes. Replace thelid, and cook over medium heat for 10 minutes. Stirin the ketchup and butter. Continue cooking untilchicken is fork tender, 20 to 30 minutes. Taste andseason with additional salt and pepper if needed.Serve chicken with the sauce in the pot as a gravy.

Cook's Notes:

Page 229


Argentine Meat Empanadas


Argentinean Entree Liliana Unknown

History / Comments

"My original version for the Argentinean recipe. Rich and delicious. Any meat can be used for this recipe,just be sure to cut it up into tiny pieces." Original recipe yield: 10 depending on size of pastry used.

Ingredients

1/2 cup shortening2 onions, chopped1 pound lean ground beef2 teaspoons Hungarian sweet paprika3/4 teaspoon hot paprika1/2 teaspoon crushed red pepper flakes1 teaspoon ground cumin1 tablespoon distilled white vinegar1/4 cup raisins1/2 cup pitted green olives, chopped2 hard-cooked eggs, choppedsalt to taste1 (17.5 ounce) package frozen puff pastry sheets,thawed

Instructions

In a saute; pan melt the shortening and add thechopped onions. Cook the onions until just beforethey begin to turn golden. Remove from the heatand stir in the sweet paprika, hot paprika, crushedred pepper flakes and salt to taste.Spread the meat on a sieve and pour boiling wateron it for partial cooking. Allow meat to cool. Placemeat in a dish add salt to taste, cumin and vinegar.Mix and add the meat to the onion mixture. Mix welland place on a flat to dish to cool and harden.Cut puff pastry dough into 10 round shells. Place aspoonful of the meat mixture on each round; addsome of the raisins, olives and hard boiled egg.Avoid reaching the edges of the pastry with thefilling because its oiliness will prevent good sealing.Slightly wet the edge of the pastry, fold in two andstick edges together. The shape should resemblethat of a half-moon. You should have a 2/3 to 1/2inch flat edge of pastry to work with. Seal bytwisting edge, step by step, between thumb andindex finger, making sure to add pressure beforereleasing the pinch and moving on to the next curl.Other sealing procedures like pinching withoutcurling or using a fork to seal will not prevent juiceleaks during baking, and empanadas must be juicy.Preheat oven to 350 degrees F (180 degrees C).Place empanadas on a parchment paper linedbaking sheet. Be sure to prick each empanada witha fork near the curl to allow steam to escape duringbaking. Glaze with egg for shine and bake untilgolden, about 20 to 30 minutes.

Cook's Notes:

Page 230


Rosemary Steak


Argentinean Entree Susan Wilson www.allrecipes.com

History / Comments

"This is a wonderful steak dish that was prepared for me when I lived in Argentina. This Argentinean steakdish is quite popular in various restaurants around Buenos Aires." Original recipe yield: 4 servings.

Ingredients

1 cup red wine1 teaspoon salt1 sprig fresh rosemary4 New York strip steaks, cut 1-inch thick

Instructions

Combine the red wine, salt and rosemary in a smallbowl. Let stand at room temperature for 2 to 3hours. Heat a large griddle or cast-iron skillet overhigh heat. Place the steaks on the hot pan, andcook for about 8 minutes per side, or to desireddegree of doneness. The internal temperatureshould be at least 145 degrees F (62 degrees C) formedium rare. Pour in the wine mixture, and allow itto boil for a minute. Serve steaks with sauce on adeep platter.

Cook's Notes:

Page 231


Argentinean Stew in a Pumpkin Shell


Argentinean Entree Unknown www.recipesource.com

History / Comments

Unknown

Ingredients

2 lb Beef stew meat, cut in 1 1/2-in. cubes1 lg Onion; chopped2 Garlic cloves; minced3 tb Oil2 lg Tomatoes; chopped1 lg Green bell pepper; choppedSalt, pepper1 ts Sugar1 c Dried apricots3 White potatoes, peeled and diced3 Sweet potatoes, peeled and diced2 c Beef broth1 md PumpkinButter or margarine; melted1/4 c Dry sherry1 cn Whole kernel corn (1 lb), drained

Instructions

Trim any excess fat from beef and cook with onionand garlic in oil until meat is browned. Addtomatoes, green pepper, 1 tablespoon salt, 1/2teaspoon pepper, sugar, apricots, white potatoes,sweet potatoes and broth. Cover and simmer 1hour. Meanwhile, cut top off pumpkin and discard.Scoop out seeds and stringy membrane. Brushinside of pumpkin with butter and sprinkle lightlywith salt and pepper. Stir sherry and corn into stewand spoon into pumpkin shell. Place shell inshallow pan and bake at 325F 1 hour, or untilpumpkin meat is tender. Place pumpkin in largebowl and ladle out stew, scooping out some ofpumpkin with each stew serving.

Cook's Notes:

Page 232


Argentinean-Style Ribs


Argentinean Entree Steve D. www.allrecipes.com

History / Comments

"At first glance you'll say 'whoa! that's way too salty for me to try...' but stick with it. This is one of the bestrib recipes I've ever tried. Very quick and easy." Original recipe yield: 6 servings.

Ingredients

1 cup salt, or as needed6 pounds beef short ribs6 limes, quartered

Instructions

Preheat an outdoor grill for medium-high heat, andlightly oil the grate.Coat the ribs heavily with salt. This brings out the fat.Grill for 5 to 7 minutes on each side, or to desireddoneness. Remove cooked ribs to a large glassserving dish, and squeeze lime juice over them.Serve immediately.

Cook's Notes:

Page 233


Brazilian Chicken with Coconut Milk


Brazilian Entree Unknown www.allrecipes.com

History / Comments

"This simple chicken in a vibrant coconut milk sauce will fill your kitchen with the enticing aromas of SouthAmerican cooking. It's great served over pasta or rice." Original recipe yield: 4 servings. Source =www.allrecipes.com

Ingredients

1 teaspoon ground cumin1 teaspoon ground cayenne pepper1 teaspoon ground turmeric1 teaspoon ground coriander4 skinless, boneless chicken breast halvessalt and pepper to taste2 tablespoons olive oil1 onion, chopped1 tablespoon minced fresh ginger2 jalapeno peppers, seeded and chopped2 cloves garlic, minced3 tomatoes, seeded and chopped1 (14 ounce) can light coconut milk1 bunch chopped fresh parsley

Instructions

In a medium bowl, mix the cumin, cayenne pepper,turmeric, and coriander. Place the chicken in thebowl, season with salt and pepper, and rub on allsides with the spice mixture. Heat 1 tablespoonolive oil in a skillet over medium heat. Place thechicken in the skillet. Cook 10 to 15 minutes oneach side, until no longer pink and juices run clear.Remove from heat and set aside. Heat theremaining olive oil in the skillet. Cook and stir theonion, ginger, jalapeno peppers, and garlic 5minutes, or until tender. Mix in the tomatoes andcontinue cooking 5 to 8 minutes. Stir in the coconutmilk. Serve over the chicken. Garnish with theparsley.

Cook's Notes:

Page 234


Brazilian Barbecued Beef


Brazilian Entree Unknown Unknown

History / Comments

The celery seed and coffee give this recipe a flavor that you won't forget.

Ingredients

4 lb boneless beef chuck roast1 cup catsup1/2 cup water1/3 cup vinegar1/4 cup oil1 tbsp (heaping) instant coffee1 tsp chili powder1 tsp salt1 tsp brown sugar1 tsp celery seed1/2 tsp pepper1/4 tsp minced garlic1/4 tsp hot pepper saucemeat tenderizer

Instructions

Trim excess fat from beef. Combine all ingredientsexcept beef and the meat tenderizer. Marinate beefin sauce overnight in a zip-lock bag in therefrigerator. Rinse beef with water, spinkle withtenderizer, pierce with fork, and let stand for 1/2hour. Grill beef for a total of 25 minutes, turningevery 5 minutes. Heat sauce to boiling, then keepwarm. Baste with sauce during the final 10 minutes.Let beef sit for 5 minutes, then carve across thegrain into 1/4 inch slices. Serve with remainingsauce.

Cook's Notes:

Page 235


Brazilian Black Bean Stew


Brazilian Entree Unknown www.world-recipes.info

History / Comments

Unknown

Ingredients

2 lb dried black beans1/2 lb beef jerky (optional)1/2 lb salt pork1/2 lb link sausage1 lg pork ribs (fresh or cured)1 lg clove garlic, minced2 tbsp. onion1 bay leaf (optional)1 1/2 tbsp. olive oil

Instructions

Cook beans in water to cover approximately 1 hourwith the salt pork. During the last hour of cookingadd the ribs and sausage. About this time, saut theonion and garlic in the olive oil and add to thebeans. Cook until beans and meat are tender anddone. Your should allow about 3 hours from start tofinish. Serve with white rice. For a traditionalBrazilian meal, serve with kale which has beenshredded and sauted in olive oil and brownedminced garlic, a hot sauce of your own choosing,sliced oranges and ground manioc flour which hasbeen heated with butter.

Cook's Notes:

Page 236


Brazilian Roasted Pork Loin


Brazilian Entree Unknown www.world-recipes.info

History / Comments

Unknown

Ingredients

1 4 1/2 to 5 lb loin of pork (10 chops)2 teaspoons saltfreshly ground pepper1 cup orange juice1/2 cup light brown sugar1 tablespoon ginger1/4 teaspoon cloves

Instructions

Preheat oven to 325F. Place pork, fat side up, in aroasting pan. Insert thermometer, do not let it touchbone. Rub in the salt and pepper. Roast for 35minutes to the pound, or until it reaches 170F. In asmall saucepan, mix the oj, sugar, ginger & cloves.Simmer for 30 minutes. Brush this glaze at leasttwice over the pork while it is roasting.

Cook's Notes:

Page 237


Rabbit Stew with Coconut Cream


Columbian Entree YAELIE24 www.allrecipes.com

History / Comments

"This is an old recipe that comes from Columbia. My family loves when I cook this. Rabbit meat is very lowin fat and can be dry tasting, so it marries well with coconut cream. It is best to cook the rabbit gently untilit is falling off the bone. Serve with rice." Original recipe yield: 4 servings.

Ingredients

1/4 cup oil for frying1 (2 pound) rabbit, cleaned and cut into pieces1 large onion, chopped2 cloves garlic, chopped1 green bell pepper, seeded and sliced into strips1 red bell pepper, seeded and sliced into strips1 bird's eye chile, seeded and minced1 large tomatoes - peeled, seeded and chopped1 3/4 cups chicken stock1 teaspoon salt1 teaspoon ground black pepper2/3 cup cream of coconut

Instructions

Heat the oil in a skillet over medium-high heat. Frythe rabbit pieces until browned on the outside.Transfer to a soup pot or large saucepan. Add theonion, garlic, green pepper, red pepper and chilepepper to the skillet; cook and stir until onion istransparent. Transfer to the saucepan.Add the tomatoes, chicken stock, salt and pepper tothe saucepan, and bring to a boil. Simmer overmedium-low heat for about 2 hours. Remove therabbit pieces with a slotted spoon, and keep warm.Turn the heat up to high under the saucepan, andboil the liquid until it has reduced by half.Return the rabbit pieces to the pan, and stir in thecoconut milk. Cook, stirring gently, until heatedthrough.

Cook's Notes:

Page 238


Colombian Chicken


Columbian Entree ILOVE2EAT93 Unknown

History / Comments

"Yummy, tender chicken with a Colombian touch!" Original recipe yield: 6 servings.

Ingredients

1 (3 pound) whole chicken, cut into pieces1 lemon, juiced1/4 cup olive oil1 teaspoon salt1/2 teaspoon ground black pepper3/4 teaspoon paprika1 (2.25 ounce) can sliced black olives, drained1 large onion, chopped1 medium green bell pepper, sliced1 medium red bell pepper, sliced1 1/2 cups orange juice

Instructions

Place chicken pieces in a bowl. Sprinkle with lemonjuice, cover, and marinate at least 30 minutes in therefrigerator.Preheat oven to 350 degrees F (175 degrees C).Heat the olive oil in a skillet over medium-high heat.Mix the salt, pepper, and paprika in a small bowl,and sprinkle over the chicken. Place chicken in theskillet and quickly brown on all sides. Transferchicken to a baking dish. Distribute olives, onion,green bell pepper, and red bell pepper evenly in thebaking dish. Pour orange juice over all.Cover with aluminum foil, and bake 45 minutes in thepreheated oven, until chicken juices run clear.

Cook's Notes:

Page 239


Sancocho


Columbian Entree John Camacho Unknown

History / Comments

"This is a typical dish from Colombia, South America. A chicken stew made with plantain and cassava thatis served with a fresh tomato and onion sauce." Original recipe yield: 6 very large servings.

Ingredients

2 1/2 quarts water1 tablespoon salt1/4 cup chopped fresh cilantro4 cloves garlic, crushed6 chicken leg quarters2 plantains, peeled and cut into 6 pieces1 large onion, chopped2 pounds potatoes, peeled4 pounds fresh cassava roots, cut into 6 pieces2 tablespoons cooking oil4 large onions, peeled and thinly sliced1 teaspoon ground cumin, or to taste1/2 teaspoon mild paprika, or to taste1 teaspoon salt, or to taste1 pound tomatoes, chopped

Instructions

Place the water into a large pot, and add 1tablespoon salt , chopped cilantro (coriander),garlic, chicken legs, plantains, and 1 onion. Bring toa boil, and cook for about 20 minutes. Add thepotatoes and cassava to the pot, and continue tocook for another 20 minutes, or until potatoes aretender.While the chicken and vegetables are cooking, heatthe oil in a large skillet over medium heat. Fry theonions in the hot oil, and season with cumin,paprika, and salt. When the onions are limp, stir inthe tomatoes, and remove from heat.Spoon the chicken stew into bowls, and servetopped with the tomato onion sauce.

Cook's Notes:

Page 240


Central American Tacos


Guatemalan Entree bubcat www.allrecipes.com

History / Comments

"Wonderful authentic tacos I first tasted in Guatemala at a taco stand. May be a little different to theAmerican taste, but the green sauce is the crowning touch. The flavors are the subtle flavors of CentralAmerica." Original recipe yield: 5 servings.

Ingredients

5 large potatoes, cubed1 pound lean ground beef1/2 onion, choppedsalt and pepper to taste4 tomatillos, husked and quartered1 clove garlic, peeled1 jalapeno chile pepper, diced1/2 cup chopped fresh cilantro, or to taste3 avocados, halved with pits removed10 (6 inch) corn tortillas

Instructions

Place potatoes into a large saucepan, and fill withenough water to cover. Bring to a boil, and cookuntil tender, about 10 minutes. Drain.While the potatoes are cooking, crumble the groundbeef into a skillet over medium-high heat. Cook fora few minutes, then stir in the onion. Cook untilmeat is no longer pink, and the onion is tender.Drain excess grease, and gently stir in thepotatoes. Season with salt and pepper to taste.Place the tomatillos, garlic, jalapeno, and cilantrointo a blender. Squeeze avocados out of their skinsinto the blender. Process until smooth.Heat tortillas in a skillet until warm and flexible.Spoon on some of the meat mixture, and top withthe sauce. Roll up, and enjoy.

Cook's Notes:

Page 241


Mindy's Pork Tacos


Mexican Entree MINDYMARIE www.allrecipes.com

History / Comments

"Delicious pork roast shredded and mixed with onion, garlic, and cheese fried inside a tortilla shell untilgolden and crispy. A family favorite. Serve with salsa and shredded lettuce." Original recipe yield: 12 tacos.

Ingredients

1 (3 pound) boneless pork roast1 tablespoon garlic salt1/2 teaspoon salt1/4 teaspoon ground black pepper2 1/2 cups shredded Cheddar cheese1 medium onion, chopped1/2 cup vegetable oil12 (6 inch) corn tortillas

Instructions

Cut the pork roast into thirds, and place in a pot withenough water to cover. Bring to a boil. Reduce heatto low, cover, and simmer 1 hour, or until porkreaches an internal temperature of 160 degrees F(70 degrees C). Drain, cool, and shred.Place the shredded pork in a bowl, and season withgarlic salt, salt, and pepper. Mix in the Cheddarcheese and onion.Heat the oil in a skillet over medium heat. Placeequal amounts of the pork mixture in the center ofeach corn tortilla, and fold in half to form tacos. Oneor two at a time, cook the tacos in the hot oil untilgolden brown.

Cook's Notes:

Page 242


Charley's Slow Cooker Mexican Style Meat


Mexican Entree Charley Bishop www.allrecipes.com

History / Comments

"This recipe can be used with chicken, beef, pork and even venison. It freezes well, and can be made intoburritos, tacos, or any number of other Mexican-style dishes. This dish uses a lot of spice, so please besure to adjust to your taste." Original recipe yield: 12 servings.

Ingredients

1 (4 pound) chuck roast1 teaspoon salt1 teaspoon ground black pepper2 tablespoons olive oil1 large onion, chopped1 1/4 cups diced green chile pepper1 teaspoon chili powder1 teaspoon ground cayenne pepper1 (5 ounce) bottle hot pepper sauce1 teaspoon garlic powder

Instructions

Trim the roast of any excess fat, and season withsalt and pepper. Heat olive oil in a large skillet overmedium-high heat. Place meat in hot skillet, andbrown meat quickly on all sides.Transfer the roast to a slow cooker, and sprinkleonion over meat. Season with chile peppers, chilipowder, cayenne pepper, hot pepper sauce, andgarlic powder. Add enough water to cover 1/3 of theroast.Cover, and cook on High for 6 hours, checking tomake sure there is always at least a small amountof liquid in the bottom. Reduce heat to Low, andcontinue cooking for 2 to 4 hours, or until meat istotally tender and falls apart.

Cook's Notes:

Page 243


Bianca's Green Chile Pork


Mexican Entree Bianca Unknown

History / Comments

"This recipe is a family favorite, passed down from mother to daughter. Serve this spicy pork in warmtortillas with rice and beans. Top with sour cream, green onion and serve with lime wedges for a deliciousMexican meal." Original recipe yield: 10 servings.

Ingredients

3 pounds pork shoulder1 onion, chopped4 green bell peppers, chopped1 (7 ounce) can green chile peppers, chopped1 bunch cilantro, chopped1 cup water1 1/4 cups cooking sherry1 1/2 tablespoons dried oregano1 tablespoon salt

Instructions

Cut pork into small pieces, removing as much fat aspossible. Transfer pork to a large frying pan or Dutchoven, and cook and stir until brown.Stir in onion, bell peppers, chile peppers, andcilantro. Add water and sherry, and season withoregano and salt. Cover, and simmer for about 21/2 hours, or until pork is tender. Taste and adjustseasonings if necessary.

Cook's Notes:

Page 244


Carne Asada


Mexican Entree Unknown www.world-recipes.info

History / Comments

Unknown

Ingredients

20 oz top sirloin steak2 tbsp vegetable oil1/2 tsp dried leaf oregano, crushed1/2 tsp salt1/4 tsp coarsely ground pepper1/4 cup orange juice1 tbsp lime juice2 tsp cider vinegar2 orange slices, 1/2" thick

Instructions

Place steak in a shallow glass baking dish. Rub withoil on each side. Sprinkle with oregano, salt andpepper. Sprinkle orange juice, lime juice, andvinegar over the steak. Cover and refrigerateovernight for best flavor or several hours, turningoccasionally. To cook, bring meat to roomtemperature. Prepare and preheat charcoal grill (orgas grill). Drain meat, reserving marinade. Placesteak on grill. Top with orange slices. Occasionallyspoon reserved marinade over steaks as they cook.Grill 3-4 minutes on each side, or until medium-rare. Cook longer if desired. Remove orange slicesto turn steak. Replace orange slices on top ofsteak.

Cook's Notes:

Page 245


Beef Enchiladas



History / Comments

Unknown

Ingredients

1 1/2 cups beef; shredded cooked1 1/2 cup sharp cheese; shredded1/2 cup onion; chopped1 cup cream of mushroom soup1 cup tomato soup10 oz enchilada sauce; mild12 corn tortillas

Instructions

Combine beef, onion and 1/2 cup cheese:set aside.Combine soups and sauce. Dip tortillas in hot oil afew seconds on each side to soften. Top each witha heaping tablespoon beef mixture, roll up andplace seam side down in 13x9" baking dish. Poursauce over and top with 1 cup cheese. Bake at 350for 1/2 hour.

Cook's Notes:

Page 246


Bean Burritos



History / Comments

Unknown

Ingredients

1 16 oz can black beans1/4 medium onionminced garlic (to taste)4 cups steamed rice2 tps of black pepper

Instructions

Bring the black beans to a simmer in their ownjuices. Use fresh garlic and slice it very fine so itnearly dissappears when you add it to the beanswith the pepper. After abouit five minutes, add theonions. When serving use twice as much rice asbeans and about a third as much lettuce, allwrapped in a flour tortilla.

Cook's Notes:

Page 247


Ancho Pork


Mexican Entree Gary Appleby and JudyFrauenholtz

Unknown

History / Comments

This is my brother and sister-in-law's recipe (Gary Appleby and Judy Frauenholtz). They got it from theirfriend Gene Flores, who got it from his very Mexican mother.

Ingredients

6 dried ancho chilies2 cups beef broth3 lbs pork, trimmed of fat, and cut into bite-sizepieces1 tbsp olive oil1 large onion, chopped1 tbsp minced garlic1 cup dry red wine1 tsp salt

Instructions

Remove the stems and seeds from the chilies, breakthem into pieces, and simmer them (covered) in thebroth for 30 minutes. Brown the pork in batches inthe olive oil in a large skillet, and place in anovenproof casserole. After the pork has beenbrowned, add the onions to the skillet and sauté for5 minutes. Add the garlic and sauté for 1 minute.Add the wine, bring to a boil, and scrape up thepieces from the bottom of the skillet. Place thechilies, broth, salt, and the contents of the skilletinto a blender and puree until smooth. Pour thepuree over the pork, mix well, and bake in a 350oven for 2 hours. Serve with flour tortillas and icecold Mexican beer.

Cook's Notes:

Page 248


Lime Chicken Soft Tacos


Mexican Entree Marissa Wright www.allrecipes.com

History / Comments

"I was given this recipe by my mom when I went away to college, and it has become all of my friends'favorite!" Original recipe yield: 4 servings.

Ingredients

1 1/2 pounds skinless, boneless chicken breast meat- cubed1/8 cup red wine vinegar1/2 lime, juiced1 teaspoon white sugar1/2 teaspoon salt1/2 teaspoon ground black pepper2 green onions, chopped2 cloves garlic, minced1 teaspoon dried oregano10 (6 inch) flour tortillas1 tomato, diced1/4 cup shredded lettuce1/4 cup shredded Monterey Jack cheese1/4 cup salsa

Instructions

Saute chicken in a medium saucepan over mediumhigh heat for about 20 minutes. Add vinegar, limejuice, sugar, salt, pepper, green onion, garlic andoregano. Simmer for an extra 10 minutes.Heat an iron skillet over medium heat. Place a tortillain the pan, warm, and turn over to heat the otherside. Repeat with remaining tortillas. Serve limechicken mixture in warm tortillas topped withtomato, lettuce, cheese and salsa.

Cook's Notes:

Page 249


Taqueria Style Tacos (Carne Asada)


Mexican Entree stanicks www.allrecipes.com

History / Comments

"This is a great recipe for authentic Mexican taqueria style carne asada tacos (beef tacos). These areserved on the soft corn tortillas, unlike the American version of tacos." Original recipe yield: 16 servings.

Ingredients

3 pounds flank steak1/3 cup white vinegar1/2 cup soy sauce4 cloves garlic, minced2 limes, juiced1/2 cup olive oil1 teaspoon salt1 teaspoon ground black pepper1 teaspoon ground white pepper1 teaspoon garlic powder1 teaspoon chili powder1 teaspoon dried oregano1 teaspoon ground cumin1 teaspoon paprika1 white onion, chopped1/2 cup chopped fresh cilantro1 lime, juiced2 large tomatoes, chopped2 jalapeno peppers, chopped1 white onion, quartered4 cloves garlic, peeled4 dried New Mexico chile pods1 pinch salt and pepper to taste1 (32 ounce) package corn tortillas2 cups grated cotija cheese (optional)2 limes, cut into wedges

Instructions

Lay the flank steak in a large glass baking dish. In amedium bowl, whisk together the vinegar, soy sauce,4 cloves of garlic, juice of two limes, and olive oil.Season with salt, black pepper, white pepper, garlicpowder, chili powder, oregano, cumin and paprika.Whisk until well blended, then pour over the steakin the dish. Turn over once to coat both sides.Cover with plastic wrap, and marinate for 1 to 8hours.In a small bowl, stir together 1 chopped white onion,cilantro, and the juice of 1 lime. Set aside to use as arelish for the tacos.Heat a skillet over medium-high heat. Toast chilepods in the skillet for a few minutes, then remove toa bowl of water to soak for about 30 minutes.Preheat the oven to 450 degrees F (230 degreesC).Place the tomatoes, 1 onion, jalapenos, and 4 clovesof garlic onto a baking sheet. Roast in the oven forabout 20 minutes, until toasted but not burnt. Placethe roasted vegetables, and soaked chile pods intoa blender or food processor, along with salt andpepper. Puree until smooth.Heat vegetable oil in a large skillet over medium-highheat. Cut the marinated flank steak into cubes orstrips. Cook, stirring constantly, until the meat iscooked through and most of the liquid hasevaporated.Warm the tortillas in a skillet for about a minute oneach side to make them pliable. Tortillas may alsobe warmed in a microwave oven. Arrange two orthree tortillas on a plate, and lay a generousamount of beef over them. Top with a sprinkle ofthe onion relish and a large spoonful of the pureedsalsa. Add as much cheese as you like. Garnishwith lime wedges, and serve.

Cook's Notes:

Page 250


Chicken Monterey


Mexican Entree Doreen www.allrecipes.com

History / Comments

"This is a delicious entree - easy to make and elegant enough for a dinner party!!!" Original recipe yield: 8servings.

Ingredients

1/2 cup butter, divided1/2 cup chopped onion8 large mushrooms, chopped1 clove garlic, minced2 tablespoons all-purpose flour1/2 cup chicken stock1 teaspoon celery salt1/2 teaspoon white pepper1/2 cup white wine1 1/2 cups shredded Monterey Jack cheese1 cup all-purpose floursalt and pepper to taste8 skinless, boneless chicken breast halves -pounded thin

Instructions

Preheat oven to 300 degrees F (150 degrees C).Lightly grease a medium baking dish.Melt 1/4 cup butter in a medium skillet over mediumheat. Stir in onion, mushrooms and garlic. Cookuntil tender, about 10 minutes. Stir in 2 tablespoonsflour, chicken stock, celery salt, white pepper andwhite wine. Reduce heat to low, and cook, stirringfrequently, until thickened and well blended, about10 minutes. Mix 1/2 cup Monterey Jack cheese intothe thickened sauce mixture, and stir until melted.In a shallow medium bowl, mix 1 cup flour with saltand pepper. Dredge chicken breast halves in theflour mixture to coat. Melt remaining 1/4 cup butterin a large skillet over medium high heat. Cookchicken until lightly browned on all sides. Arrangebreast halves in the prepared baking dish, andcover with the sauce.Top chicken breast halves with remaining MontereyJack cheese. Bake in the preheated oven 25minutes, or until chicken is no longer pink andjuices run clear.

Cook's Notes:

Page 251


Acapulco Margarita Grouper


Mexican Entree Bill Echols www.allrecipes.com

History / Comments

"Sea bass or any firm-fleshed fish may be used if grouper is not available. The grilled fish and fresh salsaare terrific when served with grilled corn and margaritas." Original recipe yield: 4 servings.

Ingredients

4 (6 ounce) grouper fillets1/3 cup tequila1/2 cup orange liqueur3/4 cup fresh lime juice1 teaspoon salt3 large cloves garlic, peeled4 tablespoons olive oil3 medium tomatoes, diced1 medium onion, chopped1 small jalapeno, seeded and minced4 tablespoons chopped fresh cilantro1 pinch white sugarsalt to taste1 tablespoon olive oilground black pepper to taste

Instructions

Place fish in a shallow baking dish. In a bowl, stirtogether the tequila, orange liqueur, lime juice, 1teaspoon salt, garlic, and olive oil. Pour mixture overfillets, and rub into fish. Cover, and refrigerate for 1/2hour, turning the fillets once.Preheat the grill for high heat.In a medium bowl, toss together the tomatoes, onion,jalapeno, cilantro, and sugar. Season to taste withsalt. Set salsa aside.Remove fillets from marinade, and pat dry. Brush thefillets with oil, and sprinkle with ground black pepper.In a small saucepan, boil remaining marinade forseveral minutes. Remove from heat, and strain outgarlic cloves. Set aside to cool.Grill fish for 4 minutes per side, or until fish is easilyflaked with a fork. Transfer fillets to a serving dish.Transfer the fish to a serving plate. Spoon salsa overthe fish, and drizzle with the cooked marinade toserve.

Cook's Notes:

Page 252


Chiles Rellenos (Stuffed Peppers)


Mexican Entree Adriana www.allrecipes.com

History / Comments

"This is a great traditional Mexican dish. It takes a little bit of time, but it is worth every minute! Provecho!Serve with a side of Spanish Rice." Original recipe yield: 4 stuffed peppers.

Ingredients

4 fresh poblano chile peppers1/2 pound lean ground beef1 onion, chopped1 clove garlic, choppedsalt and pepper to taste3 eggs, separated1 cup shredded mozzarella cheese2 roma (plum) tomatoes, chopped1/2 cup all-purpose flour1 cup corn oil

Instructions

Place whole peppers over an open flame (gasburner) or under the broiler. Roast, turningfrequently until evenly black and blistered. Removefrom heat, place in a plastic bag, and let themsweat for a while. This will allow the skins to peel ofeasily.While the peppers are sweating, place the groundbeef in a skillet over medium-high heat. Cook,stirring to crumble, until evenly browned. Whenbeef is fully cooked, add the onion, garlic andtomato, and cook for a few more minutes. Seasonto taste with salt and pepper.Remove the peppers from the bag, and peel off theburnt skin. You may wish to wear protective gloves.Run peppers under cool running water to rinseaway any burnt pieces. Make a small vertical slit inthe side of the peppers, and remove the seeds andveins. Stuff each pepper halfway with the groundbeef mixture, then fill the rest of the way withshredded cheese. Close the slits, and secure withtoothpicks.Whip egg whites in a large glass or metal bowl untilthick and fluffy. Add the egg yolks, and whip for aminute to blend in.Meanwhile, heat 1/4 inch of oil in a large heavyskillet over medium-high heat. Coat the stuffedpeppers with a light dusting of flour, then dip themin the egg so they are fully covered. Carefully placein the hot oil, and fry on both sides until golden.Drain on paper towels, then serve on a largeplatter.

Cook's Notes:

Page 253


Beef Tamales


Mexican Entree Gloria www.allrecipes.com

History / Comments

"These are just like the tamales my Abuelita used to make for special occasions. This recipe makes a lot,but if you're going to go to all the trouble of making tamales from scratch, you might as well have a party!You will need butchers' twine and a large pot with a steamer basket to make these. May be frozen up to 6months in heavy-duty resealable plastic bags. To reheat, thaw in refrigerator and then steam or microwaveuntil heated through." Original recipe yield: 6 dozen tamales.

Ingredients

4 pounds boneless chuck roast4 cloves garlic3 (8 ounce) packages dried corn husks4 dried ancho chiles2 tablespoons vegetable oil2 tablespoons all-purpose flour1 cup beef broth1 teaspoon cumin seeds1 teaspoon ground cumin2 cloves garlic, minced2 teaspoons chopped fresh oregano1 teaspoon red pepper flakes1 teaspoon white vinegarsalt to taste3 cups lard1 tablespoon salt9 cups masa harina

Instructions

Place beef and garlic in a large pot. Cover with coldwater and bring to a boil over high heat. As soon aswater boils, reduce heat to a simmer and cover pot.Let simmer for 3 1/2 hours, until beef is tender andshreds easily. When beef is done, remove from pot,reserving 5 cups cooking liquid and discardinggarlic. Allow meat to cool slightly, and shred finelywith forks.Meanwhile, place corn husks in a large containerand cover with warm water. Allow to soak for 3hours, until soft and pliable. May need to weightdown with an inverted plate and a heavy can.Toast ancho chiles in a cast iron skillet, making surenot to burn them. Allow to cool and then removestems and seeds. Crumble and grind in a cleancoffee grinder or with a mortar and pestle.Heat oil in a large skillet. Mix in flour and allow tobrown slightly. Pour in 1 cup beef broth and stir untilsmooth. Mix in ground chiles, cumin seeds, groundcumin, minced garlic, oregano, red pepper flakes,vinegar and salt. Stir shredded beef into skillet andcover. Let simmer 45 minutes.Place lard and salt in a large mixing bowl. Whip withan electric mixer on high speed until fluffy. Addmasa harina and beat at low speed until well mixed.Pour in reserved cooking liquid a little at a time untilmixture is the consistency of soft cookie dough.Drain water from corn husks. One at a time, flattenout each husk, with the narrow end facing you, andspread approximately 2 tablespoons masa mixtureonto the top 2/3 of the husk. Spread about 1tablespoon of meat mixture down the middle of themasa. Roll up the corn husk starting at one of thelong sides. Fold the narrow end of the husk ontothe rolled tamale and tie with a piece of butchers'twine.Place tamales in a steamer basket. Steam overboiling water for approximately one hour, until masais firm and holds its shape. Make sure steamerdoes not run out of water. Serve immediately,allowing each person to unwrap their own tamales.Allow any leftovers (still in husks) to cool,uncovered, in the refrigerator.

Cook's Notes:

Page 254


Grilled Sausage Burrito


Mexican Entree Unknown www.allrecipes.com

History / Comments

"Grilled sausage burritos are a big hit for summertime lunch or dinner! It's incredibly fast and easy!Substitute your favorite spicy sausage for the chorizo, if you can't find it at your local grocery." Originalrecipe yield: 6 servings.

Ingredients

6 (4 ounce) links chorizo sausage1 (15 ounce) can black beans1 green bell pepper1 red bell pepper1 yellow bell pepper1/2 head iceberg lettuce, shredded3/4 cup chunky salsa2 cups sour cream2 cups guacamole6 (12 inch) flour tortillas

Instructions

Preheat grill and lightly oil grate.Place whole bell peppers on the grill. Cook, turningoccasionally until evenly charred. Place into a plasticbag and allow to cool. Place sausages on the grill.Brown on all sides, then move over to indirect heatand allow them to cook through, about 10 minutes.Heat black beans in a small saucepan over mediumheat until heated through. Remove from heat anddrain off liquid. When peppers are cool enough totouch, peel off skin, remove seeds and stem, andchop. Transfer peppers and beans to a mediumbowl, and stir in salsa. Set aside.When sausages are done, slice into 1/2 inch rounds,and stir into the pepper mixture. Place tortillas onthe grill to warm, about 20 seconds. Spoon thesausage filling onto each tortilla, and sprinklelettuce on top. Layer with sour cream andguacamole as desired.

Cook's Notes:

Page 255


Margarita Chicken


Mexican Entree Rayna Jordan www.allrecipes.com

History / Comments

"Lime zest, lime juice, gold tequila and honey flavor the sauce for this dish. This is similar to the recipe froma well-known restaurant chain." Original recipe yield: 4 servings.

Ingredients

1/2 teaspoon lime zest1/4 cup lime juice2 tablespoons gold tequila2 tablespoons honey1 tablespoon vegetable oil2 teaspoons cornstarch1/4 teaspoon garlic salt1/4 teaspoon ground black pepper4 skinless, boneless chicken breast halves4 (10 inch) flour tortillas, warmed1 tomato, cut into 8 wedges1 avocado - pitted, peeled, and cubed1 lime, cut into 8 wedges

Instructions

Preheat oven to Broil.Combine the lime zest, lime juice, tequila, honey, oil,cornstarch, garlic salt and pepper in a smallsaucepan over medium heat. Bring to a boil,stirring, to thicken the sauce.Broil chicken breasts for 10 to 15 minutes, or untilcooked through (no longer pink inside). Baste withprepared sauce for last 5 minutes of cooking time.To serve, arrange a folded tortilla on each of 4plates; add a chicken breast, 2 tomato wedges andsome avocado chunks. Drizzle chicken withremaining sauce and garnish with 2 lime wedges.

Cook's Notes:

Page 256


Pork Chalupas


Mexican Entree FANIFERGUS www.allrecipes.com

History / Comments

"A simple slow cooker meal! Great for small gatherings because it makes a ton. Freezes well too for quickmeals later." Original recipe yield: 12 servings.

Ingredients

1 (4 pound) pork shoulder roast1 pound dried pinto beans3 (4 ounce) cans diced green chile peppers2 tablespoons chili powder2 tablespoons ground cumin2 tablespoons salt2 tablespoons dried oregano2 tablespoons garlic powder12 flour tortillas

Instructions

Place the roast inside a slow cooker coated withcooking spray. In a separate bowl, stir together thebeans, 2 cans of the chile peppers, chili powder,cumin, salt, oregano, and garlic powder. Pour thewhole mixture over the roast, and add enoughwater so that the roast is mostly covered. Jiggle theroast a little to get some of the liquid underneath.Cover, and cook on Low for 8 to 9 hours. Check afterabout 5 hours to make sure the beans have notabsorbed all of the liquid. Add more water ifnecessary 1 cup at a time. Use just enough to keepthe beans from drying out.When the roast is fork-tender, remove it from theslow cooker, and place on a cutting board. Removeany bone and fat, then shred with forks. Return tothe slow cooker, and stir in the remaining can ofgreen chilies. Heat through, and serve with flourtortillas and your favorite toppings.

Cook's Notes:

Page 257


Spicy Chicken Enchiladas


Mexican Entree DILLYBAR www.allrecipes.com

History / Comments

"Enchiladas filled with ground chicken and assorted additions. Bake topped with sauce and cheese."Original recipe yield: 6 servings.

Ingredients

1 (4.5 ounce) package dry rice and chicken saucemix withbroccoli1 tablespoon vegetable oil1 pound ground chicken3 tablespoons chopped onion1 tablespoon minced garlic1 fresh jalapeno pepper, chopped1 (10 ounce) can diced tomatoes with green chilepeppers,drained1 (14.5 ounce) can enchilada sauce1 1/4 cups shredded mild Cheddar cheese6 (10 inch) flour tortillas

Instructions

Prepare the rice and chicken sauce mix with broccoliaccording to package directions. Preheat oven to375 degrees F (190 degrees C). Lightly grease amedium baking dish.Heat the oil in a large skillet over medium heat.Place chicken in the skillet. Mix onion, garlic, andjalapeno into the skillet. Cook and stir until chickenis evenly brown. Mix in the prepared rice mix, dicedtomatoes with green chile peppers, 2/3 enchiladasauce, and 3/4 cup Cheddar cheese. Spoonmixture evenly into the tortillas. Wrap tortillasaround the mixture to form enchiladas, and arrangein the prepared baking dish. Cover with remainingenchilada sauce, and top with remaining cheese.Bake 15 minutes in the preheated oven, or untilcheese and sauce are melted and bubbly.

Cook's Notes:

Page 258


Pollo Fajitas


Mexican Entree Teresa C. Rouzer www.allrecipes.com

History / Comments

"Chicken thighs are used in this recipe, but boneless, skinless breasts could be used instead. Be careful notto overcook, as the result could be rather dry chicken. Serve with warm flour tortillas, salsa and sourcream." Original recipe yield: 5 servings.

Ingredients

1 tablespoon Worcestershire sauce1 tablespoon cider vinegar1 tablespoon soy sauce1 teaspoon chili powder1 clove garlic, minced1 dash hot pepper sauce1 1/2 pounds boneless, skinless chicken thighs, cutintostrips1 tablespoon vegetable oil1 onion, thinly sliced1 green bell pepper, sliced1/2 lemon, juiced

Instructions

In a medium bowl, combine Worcestershire sauce,vinegar, soy sauce, chili powder, garlic and hotpepper sauce. Place chicken in sauce, and turnonce to coat. Marinate for 30 minutes at roomtemperature, or cover and refrigerate for severalhours.Heat oil in a large skillet over high heat. Add chickenstrips to the pan, and saute for 5 minutes. Add theonion and green pepper, and saute another 3minutes. Remove from heat, and sprinkle withlemon juice.

Cook's Notes:

Page 259


Fish Tacos


Mexican Entree Tanya www.allrecipes.com

History / Comments

"I'm from San Diego and these taste just like home! We live in the south now, and nobody has heard ofthese! Serve with homemade pico de gallo, and lime wedges to squeeze on top!" Original recipe yield: 8servings.

Ingredients

1 cup all-purpose flour2 tablespoons cornstarch1 teaspoon baking powder1/2 teaspoon salt1 egg1 cup beer1/2 cup plain yogurt1/2 cup mayonnaise1 lime, juiced1 jalapeno pepper, minced1 teaspoon minced capers1/2 teaspoon dried oregano1/2 teaspoon ground cumin1/2 teaspoon dried dill weed1 teaspoon ground cayenne pepper1 quart oil for frying1 pound cod fillets, cut into 2 to 3 ounce portions1 (12 ounce) package corn tortillas1/2 medium head cabbage, finely shredded

Instructions

To make beer batter: In a large bowl, combine flour,cornstarch, baking powder, and salt. Blend egg andbeer, then quickly stir into the flour mixture (don'tworry about a few lumps).To make white sauce: In a medium bowl, mixtogether yogurt and mayonnaise. Gradually stir infresh lime juice until consistency is slightly runny.Season with jalapeno, capers, oregano, cumin, dill,and cayenne.Heat oil in deep-fryer to 375 degrees F (190 degreesC).Dust fish pieces lightly with flour. Dip into beer batter,and fry until crisp and golden brown. Drain on papertowels. Lightly fry tortillas; not too crisp. To serve,place fried fish in a tortilla, and top with shreddedcabbage, and white sauce.

Cook's Notes:

Page 260


Snapper Veracruz


Mexican Entree Helena Unzueta Unknown

History / Comments

"Perhaps one of the most celebrated Mexican fish dishes, this snapper recipe comes from the prettyseacoast town for which it was named. Use red snapper or rockfish." Original recipe yield: 8 servings.

Ingredients

1/4 cup olive oil1 small green bell pepper, chopped1 onion, chopped3 cloves garlic, minced1/4 teaspoon ground white pepper1 teaspoon ground cinnamon1 lime, juiced1/2 cup pimento-stuffed green olives, sliced1/4 cup canned diced green chiles, drained3 large tomatoes, seeded and coarsely chopped4 (8 ounce) fillets red snapper1 tablespoon capers, rinsed and drained

Instructions

Heat oil in a large skillet over medium-high heat. Addgreen pepper, onion, and garlic, and cook untilpepper is soft, about 5 minutes. Mix in the whitepepper, cinnamon, lime juice, olives, and chiles;cook for 2 more minutes, to blend the flavors. Stir inthe tomatoes, and cook until thickened, about 10minutes.Preheat the oven to 350 degrees F (175 degrees C).Place the snapper filets into a lightly greased 9x13inch baking dish. Pour the tomato sauce over thefilets, and bake for 10 to 15 minutes in thepreheated oven, or until fish flakes easily with afork. Stir in the capers just before serving.

Cook's Notes:

Page 261


Mexican Baked Fish


Mexican Entree Christine Johnson www.allrecipes.com

History / Comments

"A baked fish dish. You get to choose the heat. Use mild salsa for a little heat and extra hot salsa for lots ofheat! Serve with rice, black beans, warm tortillas and lime Margaritas for a festive meal!" Original recipeyield: 6 servings.

Ingredients

1 1/2 pounds cod1 cup salsa1 cup shredded sharp Cheddar cheese1/2 cup coarsely crushed corn chips1 avocado - peeled, pitted and sliced1/4 cup sour cream

Instructions

Preheat oven to 400 degrees F (200 degrees C).Lightly grease one 8x12 inch baking dish.Rinse fish fillets under cold water, and pat dry withpaper towels. Lay fillets side by side in the preparedbaking dish. Pour the salsa over the top, andsprinkle evenly with the shredded cheese. Top withthe crushed corn chips.Bake, uncovered, in the preheated oven for 15minutes, or until fish is opaque and flakes with afork. Serve topped with sliced avocado and sourcream.

Cook's Notes:

Page 262


Seafood Enchiladas


Mexican Entree Cathy www.allrecipes.com

History / Comments

"These crab and shrimp stuffed enchiladas taste like the ones served at a popular Mexican restaurant in myarea. My husband just loves them. After sprinkling the cheese over the enchiladas before baking, you canalso garnish with tomatoes, cilantro, olive slices, or whatever other garnish you enjoy." Original recipeyield: 6 servings.

Ingredients

1 onion, chopped1 tablespoon butter1/2 pound fresh crabmeat1/4 pound shrimp - peeled, deveined and coarselychopped8 ounces Colby cheese1 cup half-and-half cream1/2 cup sour cream1/4 cup butter, melted1 1/2 teaspoons dried parsley1/2 teaspoon garlic salt6 (10 inch) flour tortillas

Instructions

Preheat oven to 350 degrees F (175 degrees C).In a large skillet, saute onions in 1 tablespoon butteruntil transparent. Remove the skillet from heat, andstir in crabmeat and shrimp. Mix in 1 cup shreddedcheese. Place a large spoonful of the mixture intoeach tortilla. Roll the tortillas up around the mixture,and arrange the rolled tortillas in a 9x13 inch bakingdish.In saucepan, combine half and half, sour cream, 1/4cup butter, parsley and garlic salt. Stir until themixture is lukewarm and blended. Pour this sauceover the enchiladas, and sprinkle with remainingcheese.Bake in preheated oven for 30 minutes.

Cook's Notes:

Page 263


Mexican Salmon


Mexican Entree Kel www.allrecipes.com

History / Comments

"Salmon steaks are marinated in a tangy lime juice mixture, broiled, and served with lettuce, tomatoes,green onions and lime wedges. This recipe is great on the grill, too!" Original recipe yield: 4 servings.

Ingredients

2 tablespoons olive oil2 limes, juiced2 marinated roasted red peppers, with liquid1 clove garlic, finely chopped1/8 teaspoon ground allspice1/8 teaspoon ground cinnamon1/4 teaspoon ground cumin1/4 teaspoon white sugarsalt and pepper to taste1 1/2 pounds salmon steaks1 large tomato, cut into thin wedges3 green onions, chopped1 cup shredded lettuce1 lime, sliced

Instructions

In a medium, nonreactive bowl, mix olive oil, juice of2 limes, roasted red peppers, garlic, allspice,cinnamon, cumin, sugar, salt and pepper. Placesalmon steaks in bowl, and rub with the mixture.Cover, and marinate in the refrigerator at least 1hour.Preheat the broiler. Arrange salmon steaks on amedium broiler pan, and broil 3 to 5 minutes oneach side, until flesh is easily flaked with a fork.Mix tomato wedges and green onions in a smallbowl. Serve salmon with the tomato mixture andlettuce. Garnish with lime wedges.

Cook's Notes:

Page 264


Shrimp Enchiladas


Mexican Entree Terri J www.allrecipes.com

History / Comments

"Tasty and ready in 20 minutes. Serve with salad, rice and black beans." Original recipe yield: 4enchiladas.

Ingredients

5 tablespoons olive oil2 cloves minced garlic1 teaspoon ground ginger1/2 teaspoon hot sauce16 large shrimp, peeled and deveined, without tails4 (8 inch) flour tortillas3/4 cup shredded Cheddar and Monterey cheeseblend2 cups fresh salsa

Instructions

In a mixing bowl, combine 4 tablespoons olive oil,garlic, ginger, hot sauce, and shrimp. Coat shrimpwell with mixture, and marinate 2 hours.Preheat oven to 350 degrees F (175 degrees C).Grease a 9 inch glass pie dish with the remaining 1tablespoon of olive oil. Fill flour tortillas withmarinated shrimp, cheese blend and salsa. Foldtortillas into a roll and place in the greased pie dish.Spread a thin layer of salsa on top of the tortillas.Bake in a preheated oven for 20 minutes or untilshrimp are pink.

Cook's Notes:

Page 265


Quick and Easy Shrimp Fajitas


Mexican Entree AnneMo www.allrecipes.com

History / Comments

"This is a twist on a classic recipe using shrimp instead of beef or chicken. I use regular old taco seasoningto make it easier, but any seasoning combination for fajitas will work. Serve with refried beans andSpanish rice to make an easy meal!" Original recipe yield: 6 servings.

Ingredients

1 1/2 tablespoons vegetable oil, divided1 green bell pepper, sliced1 red bell pepper, sliced1 pound medium shrimp - peeled and deveined1 cup (1 small) chopped onion1 (1.25 ounce) package taco seasoning mix3 tablespoons water, or as needed6 (10 inch) flour tortillas, warmed

Instructions

Heat 1 tablespoon of oil in a large skillet overmedium- high heat. Add the red and green bellpeppers, and onion. Cook, stirring frequently untilpeppers are hot, but still slightly crisp, about 5minutes. Remove from the skillet and set aside.Pour the remaining 1/2 tablespoon of oil into theskillet, and add the shrimp. Cook, stirringoccasionally, until pink and opaque. Reduce heat tolow, and return the peppers and onion to the skillet.Stir in taco seasoning and water so that everythingis evenly coated. Simmer until peppers are heated.Serve in warm tortillas.

Cook's Notes:

Page 266


Pancho Villa Baked Tilapia


Mexican Entree SURFWENCH Unknown

History / Comments

"Open these tidy foil pockets at table, and the scent of Old Mexico wafts over each diner. Nothing to cleanup, and practically no cooking time at all make these ideal for elegant entertaining. Serve over rice."Original recipe yield: 4 servings.

Ingredients

1 tablespoon olive oil4 (4 ounce) fillets tilapia1 (10 ounce) can diced tomatoes with green chilepeppers1 lime, juiced4 tablespoons minced fresh cilantro1 lime, thinly sliced

Instructions

Preheat oven to 350 degrees F (175 degrees C).Coat one side of 4 (8x10 inch) pieces of aluminumfoil with olive oil.Center each fillet on a foil square. Spoon a generousamount of diced tomatoes with juices over fish.Sprinkle with lime juice and cilantro. Position 2slices of lime on top of each fillet. Close and sealfoil packets, and place on a baking tray.Bake in preheated oven for approximately 20minutes, or until fish flakes easily with a fork.

Cook's Notes:

Page 267


Fish Taquitos


Mexican Entree Diana Garra www.allrecipes.com

History / Comments

"A seafood twist to a Mexican favorite; rolled taquitos made with shark. Serve with salsa, guacamole,shredded lettuce, chopped tomatoes, and sour cream. Enjoy!" Original recipe yield: 1 dozen.

Ingredients

1 pound shark fillets12 (6 inch) corn tortillas1/4 cup canola oil1/4 cup lemon juice1 clove garlic, minced1 teaspoon dried oregano1 teaspoon Cajun seasoning1 cup shredded Cheddar cheese2 quarts vegetable oil for frying

Instructions

Cut shark into strips 3/4 inch thick and 3 inches long.Mix canola oil, lemon juice, garlic, oregano, andCajun style spice mix in a plastic container. Placeshark strips in container, and marinate for 1 hour.Warm tortillas in a microwave to make them pliable.Drain marinade, and pat shark dry with paper towels.Place a strip of shark at one end of a tortilla, rolltightly, and secure with a toothpick.Heat oil in a deep fryer. Submerge taquitos in hot oil.Fry until golden brown, no more than 3 or 4 minuteseach. Drain on paper towels.Place taquitos in a baking dish large enough toaccommodate all twelve. Sprinkle with shreddedcheese.Bake at 350 degrees F (175 degrees C) for 5minutes, or until cheese melts.

Cook's Notes:

Page 268


Shrimp Burritos


Mexican Entree SHACKL www.allrecipes.com

History / Comments

"I worked at a Mexican restaurant that specializes in Baja dishes, and became addicted to this burrito... Imoved away, so I had to create my own. The Chipotle Sauce is what makes it oh so yummy!" Originalrecipe yield: 6 servings.

Ingredients

2 tablespoons vegetable oil1/2 cup chopped onion3/4 cup long-grain white rice3/4 teaspoon cumin3/4 teaspoon garlic salt1 1/2 cups chicken broth1/2 cup canned diced tomatoes1 (16 ounce) can refried beans3/4 teaspoon garlic salt1/2 teaspoon ground black pepper12 ounces frozen cooked shrimp without tails,thawed2 teaspoons minced garlic1/2 cup plain yogurt1/2 cup mayonnaise2 teaspoons pureed chipotle peppers in adobosauce6 (10 inch) flour tortillas, warmed3 cups shredded Cheddar cheese1/3 cup salsa

Instructions

Heat the vegetable oil in a saucepan over mediumheat. Add the onion, and cook until tender, stirringfrequently. Stir in rice, and season with cumin and3/4 teaspoon of garlic salt. Cook and stir until therice is lightly toasted, about 5 minutes. Pour in thechicken broth and the diced tomatoes. Bring to aboil, then cover and cook over low heat for 15 to 20minutes, until all of the liquid has been absorbed.In a small saucepan, stir together the refried beans,3/4 teaspoon of garlic salt, and black pepper. Cookover low heat, stirring occasionally until heatedthrough.Place shrimp in a bowl, and stir in garlic until shrimpis coated. Heat a skillet over medium-high heat,and coat with cooking spray. Saute shrimp untilheated through and lightly browned.In a small bowl, stir together the yogurt, mayonnaise,and chipotle peppers until smooth. Refrigerate untilready to use.Place about 1/4 cup of cheese onto each warmtortilla. Then place about 1/2 cup of shrimp on thecheese. Top with 1/4 cup of beans, and 1/4 cup ofrice. Spread on about a tablespoon of the chipotlesauce, and salsa to taste. Roll up, and serve

Cook's Notes:

Page 269


Chile Pork


Mexican Entree Sara www.allrecipes.com

History / Comments

"Cubed pork, spiced up with chili, cumin, garlic and cilantro." Original recipe yield: 10 servings.

Ingredients

2 tablespoons chili powder1 teaspoon salt2 1/2 teaspoons ground cumin2 teaspoons minced garlic1 tablespoon fresh cilantro2 pounds pork tenderloin, cubed1 dash ground black pepper

Instructions

Mix together: chili powder, salt, cumin, garlic cilantroand pepper. Coat pork cubes with mixture and let sitfor 45 minutes in refrigerator.Preheat oven to 225 degrees F (107 degrees C).Bake 2 hours, or until crispy.

Cook's Notes:

Page 270


Spicy Peruvian Pork


Peruvian Entree Kimber Unknown

History / Comments

"This different pork flavor is delicious served over rice and has always been met with praise. The spices inthe marinade can stain, so I use a metal bowl to do the marinating in (also wear an apron!). DO TRY!"Original recipe yield: 4 servings.

Ingredients

2 1/2 pounds boneless pork shoulder, cubed1/4 cup white vinegar1 tablespoon ground cumin1 tablespoon ground turmeric1/2 teaspoon garlic powder1 teaspoon salt, or to taste1/4 teaspoon ground black pepper, or to taste1 tablespoon vegetable oil1 cup orange juice1/2 cup water1 tablespoon dried minced onion1 tablespoon all-purpose flour2 tablespoons water

Instructions

Place pork into a large bowl. In a small bowl, mixtogether the vinegar, cumin, turmeric, garlic powder,salt and pepper. Pour over the pork, and stir tocoat. Cover and refrigerate for 1 hour.Heat oil in a large skillet over medium-high heat.Remove pork from the marinade, reserving themarinade, and place in the hot skillet. Cook untilnicely browned on the outside. Add orange juice,1/2 cup water, dried onion, and the reservedmarinade. Reduce heat to low, cover, and simmerfor about 30 minutes, or until the pork is fork tender.In a small cup, stir together the flour and 2tablespoons of water. Stir into the skillet, andsimmer uncovered until thickened, 2 to 4 minutes.

Cook's Notes:

Page 271


Peruvian Lomo Saltado


Peruvian Entree Jennifer Viegas www.recipesource.com

History / Comments

Unknown

Ingredients

2 Tablespoons Vegetable Oil1/2 Cup Onion -- sliced2 Cloves Garlic -- minced1/2 Cup Bell Pepper, Red Or Yellow -- chopped1 1/2 Cups Potato -- cubed and cooked1 Tablespoon Jalapeno Pepper -- diced1/2 Pound Sirloin Steak -- sliced thin1 Tomato -- chopped1 Teaspoon Fresh OreganoSalt And Pepper -- to taste

Instructions

Heat oil in a non-stick pan and saute onion, garlicand bell pepper. Add potato and cook, stirringoccasionally, until potato just begins to brown. Addchile and steak. Saute a few more minutes. Stir intomato, oregano, salt and pepper. Serve withsteamed rice.

Cook's Notes:

Page 272


Pulled Beef - Venezuelan Pabellon Criollo


Venezuelan Entree Tyler Florence Unknown

History / Comments

Visit Venezuela without ever leaving your kitchen! Serves 6 to 8.

Ingredients

7 tablespoons extra-virgin olive oil2 carrots, chopped2 stalks celery, chopped2 onions, chopped1 (1.5 lbs) flank steak1 bay leaf2 red bell peppers, chopped4 garlic cloves, chopped tomatoes, drained and hand-crushed kosher salt fresh ground black pepper cooked black beans, as an accompaniment cooked white rice cilantro leaves, for garnish queso fresco, for garnish

Instructions

In a large casserole (that has a tight fitting lid) heat 3tablespoons oil over medium-high heat. Add thecarrots, celery, and 1 onion and fry for a fewminutes until softened; remove the vegetables to aplate. Season the meat with salt and pepper; add 2tablespoons more oil to the pan, if needed, andbrown the meat on both sides, about 5 minutes.Return the softened vegetables to the pan alongwith the bay leaf. Add enough water to just aboutcover the meat and bring to a boil. Lower heat,cover, and simmer gently until meat is very tender,1 1/2 to 2 hours. Remove meat from the pot and setaside; strain the liquid and reserve.Add another 2 tablespoons oil to the pan and put inthe peppers, garlic, tomatoes, and the remainingonion; fry on medium-low heat until everything issoft and broken down, about 15 minutes. Shred themeat and add to the pan to heat through. Add someof the reserved braising liquid if the mixturebecomes too dry. Serve with Black Beans andcooked white rice, garnish with cilantro leaves andqueso fresco.

Cook's Notes:

Page 273


Venezuelan Peppers with Shrimp


Venezuelan Entree Unknown www.recipesource.com

History / Comments

Unknown

Ingredients

3 lb Shrimp (16-20/lb)3 cup Spanish Olive Oil4 Large Red Bell Peppers, cut into thin strips8 Cloves Garlic, cut into 1/4 inch chunks1 Chili Pepper, seeded and minced1 Loaf French Bread 1" SlicesFeta Cheese (optional)

Instructions

Slit the shrimp up the back with a sharp knife.Remove the vein, but do not peel shrimp. Set themaside. Combine 2 cups of olive oil and the redpepper strips in a deep heavy skillet or saute pan.Heat slowly. Cook very gently until the peppers areextremely tender but not at all browned. (The oilwill turn a lovely rose color.) Set peppers aside.Pour the remaining oil into another skillet with thegarlic pieces. Stew the garlic slowly for 4 to 5minutes, until tender and golden. Scoop out thegarlic with a strainer or slotted spoon and add it tothe peppers. Heat the garlic oil until it ripples.Throw in the minced chili pepper and the shrimp.Saute, tossing the shrimp in the oil, until they turnpink and are just done. To serve, spoon thepeppers and their oil into a serving dish. Surroundwith the shrimp. Serve with bread. Each dinersoaks slices of bread in the oil and piles the breadwith peppers and garlic. Feta cheese may be eatenwith it and the shrimp goes on top.

Cook's Notes:

Page 274


Venezuelan Black Beans and Rice


Venezuelan Entree Unknown www.recipesource.com

History / Comments

Unknown

Ingredients

1 medium onion -- chopped1 stalk celery -- diced1 small red pepper -- diced1 cup long-grain white rice -- rinsed and drained14 oz broth1 tsp turmeric1 tsp oregano1 tsp salt1 cup egg substitute, liquid -- scrambled15 oz black beans, canned -- heated1 tsp crushed red pepperlemon wedges and tabasco -- to taste

Instructions

Saute onion 2-3 minutes; add celery, bell pepper andrice. Cook stirring until rice turns pale, 2-3 minutes.Reduce heat to low. Add broth, turmeric, oreganoand salt. Cover and cook until rice is tender and allliquid is absorbed, 15-20 minutes. Remove fromheat and fluff with fork. Drain heated black beansand mix with rice. Top with scrambled eggs andsprinkle with crushed red pepper. Serve with lemonwedges and tabasco.

Cook's Notes:

Page 275

Jewish Diaspora

Betty's Brisket


Jewish Entree Betty Klapper Unknown

History / Comments

This is a slightly modified version of my sister-in-law's (Betty Klapper) recipe. It goes wonderfully withBetty's Kugel.

Ingredients

1 bottle chili sauce1 cup brown sugar1/2 cup cider vinegar1/2 cup catsup3/4 cup water2 tsp worcestershire sauce1 1/2 tsp ginger1 1/2 tsp dry mustard2 chopped onions1 4 lb beef brisket

Instructions

Combine all ingredients except the brisket. Put thebrisket in an oven-proof pan, pour on the sauce,cover, and bake at 325° for 1 hour per pound. Onehour before the brisket is done, remove it from thepan, slice it against the grain, and return it to thepan or cook completely, slice, return to the pan,refrigerate, and reheat the next day. This recipemakes a large amount of sauce. If there is any leftover, use it as a baste for grilled chicken.

Cook's Notes:

Page 276

Jewish Diaspora

Val's Hungarian Jewish Chopped Liver


Jewish Entree Valerie Alia www.allrecipes.com

History / Comments

"If this dish asks you, 'What am I, chopped liver?!' you can say, 'Yes!'. I'm particular about using Hungarianpaprika, faithful to my roots! You can use a food processor to 'mash' the livers, but the result is too refinedfor my taste, too much like a pate; traditional chopped liver is lumpy! If you're willing to do the mixing withyour hands, you'll get the best results. NOTE: Under NO circumstances should you add beef or any otherkind of liver or filler; this will spoil the flavor. Enjoy!" Original recipe yield: 6 to 8 servings.

Ingredients

2 tablespoons vegetable oil1 tablespoon unsalted butter (optional)1 large white onion, chopped2 pounds fresh chicken livers6 hard-cooked eggs1 small white onion, finely chopped1 bunch green onions, choppedsalt and pepper to taste2 tablespoons paprika2 tablespoons chopped fresh parsley, divided1 head romaine lettuce2 sprigs fresh parsley

Instructions

In a large skillet, heat oil and butter over mediumhigh heat. Saute the diced onion until fairly soft.Add chicken livers and saute over high heat, stirringfrequently. When livers are cooked through (nolonger pink inside and the juices run clear), removelivers and onions from heat and place in a largemixing bowl.Mash livers with a potato masher. You will need touse your fingers, removing the membranes as yougo (the livers will be quite juicy; be sure to leave thejuice in). In a separate bowl, mash the eggs andadd to the liver. Add the grated or finely choppedraw onion and chopped green onions and mix alltogether. The liver mixture should still be warm, andwill slightly cook the onions. Season mixture withsalt and pepper to taste and add at least 1tablespoon paprika (more if desired, or if you'reHungarian!). Add 1 tablespoon chopped parsley.Mix well with a large spoon and refrigerate for 1 to 2hours.To Serve: Place lettuce leaves on plates, top withchopped liver and sprinkle generously with paprikaand 1 tablespoon fresh chopped parsley. Garnishwith sprigs of fresh parsley. Enjoy!

Cook's Notes:

Page 277

Jewish Diaspora

Braised Lamb with a Sour Orange Marinade


Jewish Entree Sara www.allrecipes.com

History / Comments

"Sour oranges are preferred in this dish, but are sometimes hard to find. You can substitute a combinationof orange and lemon juice with good results." Original recipe yield: 16 servings.

Ingredients

6 pounds deboned leg of lamb1 tablespoon dried oregano4 cloves garlic, minced1 large onion, thinly sliced2 bay leaves4 sour oranges1 cup white wine1 teaspoon salt, or to taste1 teaspoon ground black pepper, or to taste2 tablespoons vegetable oil

Instructions

Juice the sour oranges, and combine with the garlic,onion, oregano, bay leaf, and white wine in a largebowl. Place meat into the marinade, cover, andrefrigerate for 2 to 4 hours.In a large pot, heat oil over medium high heat. Placemeat into the pan, and sear on all sides. Decreaseheat to low. Pour marinade over meat in the pan,and cover. Cook until the meat is fork tender, about3 hours; add water to the pot if necessary to keepthe meat from scorching.

Cook's Notes:

Page 278

Jewish Diaspora

Passover Spinach Fritatta


Jewish Entree Leah Perez www.allrecipes.com

History / Comments

"An easy Passover lunch. Serve with a salad on the side." Original recipe yield: 3 to 4 servings.

Ingredients

2 (10 ounce) packages frozen chopped spinach3 matzo crackers4 eggs, beatensalt and pepper to taste1 pinch ground nutmeg3 tablespoons butter2 tablespoons grated Parmesan cheese

Instructions

Heat the spinach in a saucepan with 1/2 cup ofwater, until completely thawed. Strain the spinach,reserving half the amount of liquid.Crumble the matzo into a medium-size mixing bowland pour the spinach and the remaining liquid overthem. Mix thoroughly until the matzo are softened.Add the Parmesan, eggs, salt, nutmeg and pepper.Heat the margarine in a 12 inch skillet and add thespinach mixture. Cook on medium heat, uncoveredfor 5 minutes on each side. Sprinkle with gratedParmesan and serve immediately.

Cook's Notes:

Page 279

Jewish Diaspora

Gefilte Fish


Jewish Entree Eileen Mintz www.allrecipes.com

History / Comments

"My mother-in-law took great pains to prepare Gefilte Fish for Passover and Rosh Hashanah. The bestlegacy she left was to teach her sons how to do it and in turn they would teach their wives and then thenext generation. This has been passed down and today it is still appreciated as the Mintz Family GefilteFish." Original recipe yield: 8 servings.

Ingredients

1 1/2 pounds salmon fillets1 1/2 pounds red snapper fillets1 pound black cod fillets1 pound ling cod fillets2 1/2 large onion4 carrot5 eggs1 1/2 tablespoons white sugar4 teaspoons salt4 teaspoons ground white pepper3/4 cup matzo meal3/4 cup ice water2 onion2 carrots1/2 teaspoon paprika1/2 teaspoon ground black pepper1/4 cup white sugar

Instructions

Grind the fish, 2 1/2 onions and 4 carrots together.Place fish mixture in a wooden bowl. Using a handchopper, add eggs one at a time. Add 1 1/2tablespoons sugar, 4 teaspoons salt and whitepepper and continue to chop until very wellblended. Stir in the ice water a little at a timethroughout this process. Add matzo meal and chopagain. Check to see if mixture is thick enough tobind together to make an oval gefilte fish ball and ifnot add in more matzo meal.Meanwhile, fill two large heavy stock pots half full ofwater. Into each pot slice one raw onion and onesliced carrot. Add fish skins, if desired. Sprinkle inpaprika, salt, black pepper and two tablespoons ofsugar. Bring to a boil over medium heat and let boilfor 10 minutes.With wet hands shape the fish balls and carefullydrop into boiling stock. Cover slightly and cook overmedium-low heat for 2 hours. When done, let fishsit in the pot for 10 minutes, then remove piecescarefully to containers and strain remaining stockover fish balls, just barely covering them. Chill andserve. They will now keep in the refrigerator for upto 6 days.

Cook's Notes:

Page 280

Jewish Diaspora

Kid's Favorite Passover Pizza


Jewish Entree Linda Gould www.allrecipes.com

History / Comments

"Adults love this one, too! It's perfect for the 4th or 5th day of Passover when you start running out ofcreative cooking steam! You can add any vegetables you like or have on hand." Original recipe yield: 2servings.

Ingredients

1/4 cup spaghetti sauce2 matzo crackers1 pinch garlic salt1 pinch dried oregano3/4 cup shredded mozzarella cheese1 tomato, sliced1/4 cup sliced black olives

Instructions

Preheat oven to 350 degrees F (175 degrees C).Spread marinara sauce on the pieces of matzo.Sprinkle garlic salt and oregano over the tomatosauce. Cover with cheese, tomato slices, andolives. Place pizzas on cookie sheets. Bake for 5minutes at 350 degrees F (175 degrees C), or untilcheese has melted.

Cook's Notes:

Page 281

Jewish Diaspora

Leek and Meat Fritters


Jewish Entree Dan www.allrecipes.com

History / Comments

"This is a recipe for Passover that is flavorful and delicious." Original recipe yield: 30 fritters.

Ingredients

4 leeks1 pound ground lamb2 eggs1 cup matzo mealsalt to taste1/2 teaspoon white pepper1 clove garlic, crushed1/2 cup oil for frying

Instructions

Cut the white part of the leek stalks into 4 to 5 pieceseach and cook uncovered in water until tender; drain.Grind, preferable in a meat grinder.In a large bowl, mix ground leeks with lamb and addeggs; mix well. Add matzo meal until mixture isstable but not too hard. If you added too muchmatzo meal, add another egg. Add salt, pepper andgarlic.Form small patties and arrange on a tray to fry;optimal size of patties is bite size.In a large skillet, heat oil and pan fry until golden;serve hot or at room temperature.

Cook's Notes:

Page 282

Middle Eastern

Lamb L'Arabique


Arabian Entree Heather Farah www.allrecipes.com

History / Comments

"Decadent, succulent and exotic, this casserole is made with modest ingredients: lamb shanks andvegetables including lentils and chickpeas, seasoned with Middle Eastern spices." Original recipe yield: 4to 6 servings.

Ingredients

2 tablespoons olive oil, divided2 pounds lamb shanks1 large onion, quartered4 cloves garlic, chopped6 cups roma (plum) tomatoes, chopped1 (15 ounce) can chickpeas (garbanzo beans),drained1 cup cooked lentils1 tablespoon ground cumin1 teaspoon ground cinnamon1/4 teaspoon ground nutmeg1/8 teaspoon crushed red pepper flakes1 teaspoon finely chopped green chile peppers1 dash hot pepper sauce

Instructions

Heat 1 tablespoon oil in a large skillet over medium-high heat. Saute lamb shanks until lightly browned,then remove them from skillet and place in a deepcasserole dish. Saute onion and garlic in skillet untiltender, then stir in tomatoes, chickpeas and lentils.Season mixture with cumin, cinnamon, nutmeg, redpepper flakes, chile peppers and hot pepper sauce.Mix well and allow flavors to blend over mediumheat, for about 3 minutes.Preheat oven to 375 degrees F (190 degrees C).Remove browned shanks from casserole for amoment; transfer vegetable mixture from skillet tocasserole dish, then replace shanks on top ofvegetable mixture.Cover dish and bake at 375 degrees F (190 degreesC) for 2 hours, or until lamb is cooked through andreceding from the bone.

Cook's Notes:

Page 283

Middle Eastern

Arabian Chicken and Rice


Arabian Entree Drew Appleby Unknown

History / Comments

This is a modification of a recipe titled "Chicken with Rice - Arabian" that appears on page 86 of "TheHundred Menu Chicken Book" by Robert Ackart, published in 1972 by Grosset & Dunlap.

Ingredients

2 tbsp oil2 tbsp butter1 lb boneless chicken breasts, cut into bite-sizepieces3 onions, chopped3 carrots, grated or diced fine1 1/2 cups white rice1 1/2 tsp ground cardamom1/2 tsp ground cinnamon1/2 tsp ground cloves1 tsp salt1/2 tsp pepper1 tsp sugar1/4 cup sliced or slivered almonds1/2 cup raisins or other chopped dried fruit2 cups chicken broth1 1/2 cups tomato or vegetable juice (Spicy V8 isgood.)

Instructions

Saute onions, carrots, and chicken in the butter andoil in a Dutch oven for 5 minutes. Add rice and allthe remaining dry ingredients, and saute for 2minutes. Add the broth and juice, and mixthoroughly. Bake, covered, at 350 for 50 minutes.Let stand for 10 minutes (covered) before serving.Hint 1: Mix any leftovers with tomato sauce and useas a filling for stuffed peppers. Hint 2: Omit thechicken and use as a side dish.

Cook's Notes:

Page 284

Middle Eastern

Armenian Lamb Shish Kebab


Armenian Entree Manoush Simonian www.recipesource.com

History / Comments

Unknown

Ingredients

2 lb boneless leg of lamb5 lg onions1/4 cup chopped parsley3 tbsp extra-virgin olive oil3 tbsp cider vinegar1 tsp ground cumin, optional1/2 tsp red pepper flakes1/4 tsp salt1/4 tsp ground black pepper2 green bell peppers10 plum tomatoes

Instructions

Remove all visible fat and gristle from lamb and cutinto 1 1/2" cubes. Thinly slice 1 onion. Combinesliced onion, parsley, olive oil, vinegar, cumin, redpepper flakes, salt and pepper. Mix well. Add lambcubes and stir to coat evenly. Cover and refrigerateseveral hours or overnight. Cut remaining 4 onionsin quarters. Cut bell peppers into 2- inch pieces.Thread lamb cubes onto skewers. Threadtomatoes, onions and bell peppers onto separateskewers to allow for individual cooking times. Grilllamb kebabs over hot coals, turning occasionally tocook lamb evenly, about 15 minutes. Then placevegetables over coals and cook until tender, about5 to 10 minutes. Serve skewers over a bed of rice.

Cook's Notes:

Page 285

Middle Eastern

Israeli Falafel


Israeli Entree Unknown www.world-recipes.info

History / Comments

Unknown

Ingredients

1 lb canned chick-peas (drained)1 large onion, chopped2 tbs. finely chopped parsley1 egg1 tsp salt1/2 to 1 cup breadcrumbs or fine bulgur (crushedwheat)1 tsp ground coriander or cumin1 tsp dried hot peppers1 tsp garlic powdervegetable oil (for frying)

Instructions

Combine chick-peas with onion. Add parsley, lightlybeaten egg and spices. Mix in blender. Addbreadcrumbs until mixture forms a small ballwithout sticking to your hands. Form chick-peamixture into small balls about the size of a quarter(one inch in diameter). Flatten patties slightly andfry until golden brown on both sides. Drain falafelballs on paper towels. Serve individually withtoothpicks as an hors d'oeuvre or as a sandwichfilling with chopped tomato, cucumber, radish,lettuce, onion, hummus and/or tehina inside pitabread. Makes about 24 falafel balls.

Cook's Notes:

Page 286

Middle Eastern

Israeli Kebob


Israeli Entree Unknown www.world-recipes.info

History / Comments

Unknown

Ingredients

2 lbs ground meat (beef or lamb)1 tsp ground cuminchopped parsley1/2 cup watersalt and pepper1 large onion

Instructions

Mix meat with cumin, salt, pepper, and water. Kneadwell for 5 minutes. Add chopped onion andchopped parsley. Form a big ball and keep inrefrigerator for 12 hours. Before cooking, wet yourfingers and form 3 in. x 1 in. stick-like hamburgers.Grill for 5-8 minutes. Turn from side to side untilbrown. Serve with fresh vegetable salad.

Cook's Notes:

Page 287

Middle Eastern

Lebanese Baked Kibbe


Lebanese Entree Unknown www.world-recipes.info

History / Comments

Unknown

Ingredients

1 lb lean ground beef or lamb1/2 cup fine- to medium-grade bulgar (crushedwheat)1 medium onion, finely chopped2 tablespoons pine nuts or walnuts2 tablespoons dried parsley2 tablespoons water1 tablespoon peanut oil1/2 teaspoon dried mint1/4 teaspoon ground allspice1/4 teaspoon ground black pepper1/4 teaspoon ground cinnamon

Instructions

Combine the meat, bulgar, onion, water, parsley,mint, allspice, pepper, and cinnamon in a foodprocessor. Process until doughy. Preheat oven to350F (175C). Lightly oil an 8 inch square bakingdish or a 9 inch round baking dish. Pat half of themeat mixture into the pan. Sprinkle the nuts overthe top. Then cover with the remaining meat. Whilestill in the pan, cut the kibbe into 1 1/2 inch square ordiamond shapes. Brush the peanut oil over the top.Bake for 30 to 35 minutes, or until firm and brownedwell. Serve the kibbe from the pan or invert it onto aplatter.

Cook's Notes:

Page 288

Middle Eastern

Lebanese Green Beans and Lamb


Lebanese Entree Unknown www.recipesource.com

History / Comments

Unknown

Ingredients

2 lb green beans1 lb lamb, cubed1 md Onion1 can (16 oz.) tomatoes1 small can tomato sauce1 1/2 tsp salt1/2 tsp pepper1 cup water2 tbsp butter1/4 tsp cinnamon

Instructions

Brown meat with onions in melted butter and addspices. String and cut green beans. Wash anddrain. Combine beans with meat. Cover and steamfor 15 minutes. Add tomatoes and water and cookover low heat approximately 1 hour. Serve overrice.

Cook's Notes:

Page 289

Middle Eastern

Lebanese Mashed Potatoes With Meat



History / Comments

Unknown

Ingredients

4 large potatoes, boiled 2 tbsp butter 1/2 cup milk 1 tsp saltFILLING 1 onion, chopped 1/2 lb lamb meat 1/4 cup pine nuts 1 small can mushrooms, chopped 1 tsp salt 1 tsp allspiceTOPPING 2 tbsp butter, cut in small pieces bread crumbs

Instructions

Mash potatoes with butter, salt, and milk. Preparefilling. Fry meat with seasonings. Add onions. Addpine nuts and mushrooms. Fry well. Spread 1/2 ofpotato mixture in bottom of greased pan. Spreadfilling over. Cover with remaining potatoes. Dot withbutter. Sprinkle with bread crumbs. Bake at 250degrees for 25 minutes. Cut in squares to serve.

Cook's Notes:

Page 290

Middle Eastern

Lebanese Baked Chicken


Lebanese Entree Unknown www.recipesosource.com

History / Comments

Unknown

Ingredients

3/4 cup lemon juice8 large garlic clove, minced2 tbsp fresh thyme, minced or 2 tsp dried thyme1 tbsp paprika1 1/2 tsp ground cumin3/4 tsp cayenne pepper2 chickens (3lb each) split lengthwise, backbonesLemon wedges to garnish

Instructions

Whisk lemon juice, minced garlic, thyme, paprika,cumin, and cayenne pepper in small bowl. Placechicken in 13x9x2- inch glass baking dish. Pourmarinade over; turn chicken to coat. Cover andrefrigerate at least 6 hours or overnight, turningoccasionally. Preheat oven to 425 F. Transferchicken and marinade to large roasting pan. Seasonchicken with salt and pepper. Bake until chicken isgolden brown and cooked through, bastingoccasionally with pan juices, about 50 min. Transferchicken to plates. Garnish with lemon wedges.Pass pan juices separately.

Cook's Notes:

Page 291

Middle Eastern

Lebanese Stuffed Grape Leaves



History / Comments

Unknown

Ingredients

16 oz jar grape leaves or fresh grape leaves3/4 cup long grain uncooked rice3 tbsp chopped fresh mint1 cup water2 lb ground lamb, beef or pork1/8 tsp cinnamon3 large garlic cloves2 or 3 lemons

Instructions

Preparation : To prepare fresh grape leaves forrolling, dip in boiling water for about 30 seconds.Mix ground meat with rice; season with salt, pepperand cinnamon. Remove stem from each grape leaf,if using fresh leaves. Spread each leaf on flatsurface. Place about 1 teaspoon of meat stuffingacross the leaf about 1/2" from stem point. Foldleave forward toward stuffing. Then fold right sideover and roll leaf forward very tightly. When fullyrolled, squeeze it to secure. Repeat for each leaf.Neatly place each stuffed roll in the pot in layers.Pound the garlic with mint and salt to taste. Add 1cup water and lemon juice and pour over grapeleaves in the pot. Cover and bring to a boil overhigh heat. Cook, covered, very slowly for 1 hour.Add more water if needed. Steam until grapeleaves are soft and are pierced and cut easily with afork. Do not over cook. The leaves should not fallapart.

Cook's Notes:

Page 292

Middle Eastern

Lebanese Eggplant with Lamb and Pine Nuts


Lebanese Entree Jeff Smith Unknown

History / Comments

Modified from a recipe titled Eggplant with Lamb and Pine Nuts from page 368 of The Frugal Gourmet byJeff Smith, published by William Morrow and Company, Inc. of New York in 1984.

Ingredients

1 lb ground lamb1 medium onion, chopped2 cloves garlic, minced2 tbsp olive oil1 tsp Greek Seasoning8 oz tomato sauce1/4 cup sherry1 beef bouillon cube1/2 tsp cinnamon1/2 tsp allspice1/2 tsp sugar1/4 tsp pepperpinch ground cloves1/4 cup sliced almonds1 eggplant

Instructions

Brown lamb, onion, and garlic in 2 tbsp olive oil in alarge saucepan. Drain all fat from pan, and add 1tbsp olive oil. Add remaining ingredient (excepteggplant), and simmer for 20 minutes. Peeleggplant, and cut into round, 1/2 inch slices. Browneggplant slices in a little olive oil for 2 minutes perside in a skillet at medium high. Sprinkle tops ofeggplant slices with Greek Seasoning. Placeeggplant slices on a greased baking sheet, place 1/4cup of meat sauce on each slice, and bake for 20minutes.

Cook's Notes:

Page 293

Middle Eastern

Kofta (Ground Meat with Onions and Parsley)


Lebanese Entree unknown www.biglove.com

History / Comments

This is a versatile Lebanese ground-meat mixture that can be formed into patties and fried on a griddle (orin a heavy frying pan) or grilled as you would hamburgers. The meat mixture can be kneaded andwrapped around skewers and broiled or grilled as well. Or it can be formed into ovals, each oval stuffedwith about 1-2 tablespoons pine nuts or a hard-cooked egg, and then the ovals browned in butter or oliveoil, placed in a baiting di'sh, topped with tomato sauce and baked in a 350'F (180'C) oven for 30 minutes.Serve the simple kefta tucked into warm pita bread with tahi'ni'sauce and diced tomatoes and cucumbers.Serves 6-8

Ingredients

2 lb (1 kg) finely ground (minced) beef or lamb1 cup (5 oz/155 g) grated onion1/2cup finely minced fresh flat-leaf (Italian) parsley orfinely minced fresh mint1 teaspoon salt1 teaspoon freshly ground pepper2 teaspoons ground cumin (optional)1 teaspoon ground cinnamon (optional)1 teaspoon ground allspice (optional)olive oil, if using griddle

Instructions

In a bowl combine all the ingredients except the oliveoil. Knead well with your hands. Cover and chill for1 hour (the chilling helps the mixture hold togetherbetter). Preheat a griddle or prepare a fire in acharcoal grill. Form the mixture into 6-8 patties orovals. Lightly oil the griddle, if using. Place thepatties on the griddle or grill rack and cook, turningonce, until done to taste.

Cook's Notes:

Page 294

Middle Eastern

Middle Eastern Meat Sauce


Middle Eastern Regional Entree Art Ginsburg Unknown

History / Comments

This recipe appears on page 27 of "Mr. Food Cooks Like Mama."

Ingredients

1 1/2 lbs lean ground beef1 large onion, finely chopped2 garlic cloves, minced1 tsp dried mint1 tsp chopped fresh parsley1/4 tsp dried oregano1/4 tsp cinnamonsalt and pepper (to taste)1 cup plain yogurt2 tsp lemon juice

Instructions

Brown meat and onion in a large skillet, and drainfat. Stir in remaining ingredients and simmer overmedium heat for 20 minutes. Serve over rice orpasta, and garnish with chopped fresh parsley andpaprika if desired.

Cook's Notes:

Page 295

Middle Eastern

Shish Tawook Marinated Chicken


Middle Eastern Regional Entree Unknown www.allrecipes.com

History / Comments

A Middle Eastern low fat recipe for marinated chicken breasts, which can be baked in the oven or skeweredwith mushrooms and barbequed. They taste great with pita bread and some pickled turnips. Originalrecipe yield: 6 servings.

Ingredients

3 tablespoons vegetable oil2 tablespoons plain low-fat yogurt2 tablespoons ketchup2 tablespoons prepared mustard1 1/2 teaspoons garlic powder2 teaspoons paprika1 1/2 teaspoons ground allspice1/2 teaspoon black pepper1/4 teaspoon ground cinnamon1/4 teaspoon curry powder (optional)3 pounds skinless, boneless chicken breast halves -cutinto bite-size pieces

Dipping Sauce:1/2 cup mayonnaise1 cup plain low-fat yogurt3 cloves garlic, minced1/4 teaspoon salt

Instructions

In a medium bowl, stir together oil, yogurt, ketchup,and mustard. Season with garlic powder, paprika,allspice, black pepper, cinnamon, and currypowder. Stir in chicken pieces, coating all sides withmarinade. Cover bowl, and refrigerate overnight. Tomake dipping sauce, mix together mayonnaise,yogurt, garlic, and salt. Cover, and refrigerate.Preheat oven to 400 degrees F (200 degrees C).Transfer chicken pieces to a shallow baking dish.Bake in a preheated oven 30 minutes.

Cook's Notes:

Page 296

Middle Eastern

Persian Kabob


Persian Entree TRAJABI www.allrecipes.com

History / Comments

This is how my mother-in-law was taught by her Persian mother-in-law to make kabob. We always grillonions, bell pepper, and tomatoes to go along with our meal. This is wonderful served with Persian riceand a cucumber salad. Original recipe yield: 6 Servings.

Ingredients

1 (8 ounce) container plain low-fat yogurt1 onion, chopped1/2 teaspoon dried mint2 pounds beef top sirloin, cut into large cubes

Instructions

In a large bowl, mix the yogurt, onion, and mint.Place the beef cubes in the mixture. Cover, andmarinate at least 6 hours in the refrigerator. Preheatan outdoor grill for high heat. Place the marinatedbeef cubes on skewers, and grill, turningoccasionally, 15 minutes, or to desired doneness.

Cook's Notes:

Page 297

Middle Eastern

Lubia Polo (Green Bean Rice)


Persian Entree Unknown Unknown

History / Comments

Lubia Polo is a one pot Persian dish with rice, ground beef, green beans, tomato sauce and curry. Originalrecipe yield: 6 servings.

Ingredients

1 pound ground beef1 large onion, chopped1 jalapeno pepper, finely chopped2 tablespoons curry powder5 cups chicken broth1 cup tomato sauce1 pound fresh green beans, cut into 1 inch pieces3 cups uncooked basmati rice, rinsed and drained3 tablespoons oil

Instructions

In a large non-stick pot over high heat, brown theground beef until no pink shows. Stir in onion andjalapeno, and cook until tender. Season with currypowder. Stir in chicken broth and tomato sauce.Bring to a boil, and stir in green beans. Cook for 15minutes, or until beans are tender. Stir in rice, andcover pot. Reduce heat to medium, and cook for 10to 15 minutes, or until much of the liquid isabsorbed. (Be careful not to overcook rice at thispoint or the dish will be mushy; the rice should befirm.) Remove entire contents to another container,and return pot to the stove. Heat oil in the bottom ofpot over medium heat (make sure it is a non-stickpot.) Dump rice mixture back into pot. Wrap a cleandish towel around the inside of the pot's lid (theends of the dish towel will be folded over the edgeson top of the lid,) and put the lid on the pot. Cookfor 35 minutes, without uncovering or stirring.Remove lid and place a tray on top of the pot, thencarefully flip it over. The rice will hold the shape ofpot with a nice crust on top called 'tah digh.'

Cook's Notes:

Page 298

Middle Eastern

Khoresht Fesenjaan (Chicken with Pomegranate Sauce)


Persian Entree Lisa Pfeiffer www.allrecipes.com

History / Comments

This is a well known Persian dish of chicken with Pomegranate and walnut sauce. Khoresht Fesenjanshould be served with white rice. Original recipe yield: 12 servings.

Ingredients

1/2 cup vegetable oil4 red onions, thinly sliced3 pounds boneless chicken pieces2 cups hot water2 1/2 cups pomegranate juice4 cups chopped walnuts2 tablespoons freshly ground cardamom2 tablespoons ground cinnamon1 butternut squash, seeded and cubed1/4 teaspoon saffron powdersalt to taste

Instructions

Heat the oil in a large heavy skillet over mediumheat. Sautee onions until starting to brown. Addchicken pieces, and fry until lightly browned on theoutside. Pour in the water, and bring to a boil.Reduce heat to low, and simmer for about 30minutes, adding more water if necessary to keepthe mixture from drying out. Preheat the oven to 325degrees F (65 degrees C). Combine the walnuts andpomegranate juice in the container of a blender orfood processor. Process into liquid. This can bedone in small batches if necessary. Add thismixture to the simmering chicken mixture. Seasonwith cardamom, cinnamon, saffron powder, andsalt. Stir in the cubed squash. Transfer the entiremixture to a 9x13 inch baking dish. Bake, looselycovered for 2 1/2 hours in the preheated oven. Servewith white rice.

Cook's Notes:

Page 299

Middle Eastern

Persian Chicken with Walnut and Pomegranate Sauce (Fesenjun)



History / Comments

This was a daily recipe on the SBC homepage.

Ingredients

2 tablespoons olive oil1 onion, finely chopped4 skinless, boneless chicken breast halves1 cup finely ground walnuts1 (10 fluid ounce) bottle pomegranate paste or syrup

Instructions

Heat the olive oil in a skillet over medium heat. Cookand stir the onion until tender, and quickly brownthe chicken on all sides. Remove from skillet, andset aside. Place the ground walnuts in theremaining oil in the skillet. Over medium heat, cookand stir 5 to 10 minutes, until lightly browned.Return the onion and chicken to the skillet with thewalnuts, and blend in the pomegranate paste.Reduce heat to low, cover, and simmer 20 minutes,stirring occasionally, until chicken is no longer pinkand juices run clear.

Cook's Notes:

Page 300

Middle Eastern

Persian Chicken Pilaf



History / Comments

From a Near East Rice Advertising Section in the 9/95 issue of Bon Appetit

Ingredients

3 tbsp extra virgin olive oil1 lb boneless, skinless chicken breast in 1/2" pieces1 tsp paprika1/2 tsp cinnamon1 pinch Cardamom1 large onion, chopped6 1/4 oz Pkg Near East Chicken Rice Pilaf Mix2 cups reduced sodium chicken broth1/2 cup dried apricots2 tbsp grated orange zest1/2 cup slivered almonds, toasted till fragrant

Instructions

Toss chicken with paprika, cinnamon andcardamom. In large nonstick skillet, heat 2 Tbspolive oil over medium heat. Add the chicken, cook 5minutes, stirring occasionally. Remove from skillet,set aside. In same skillet, heat remaining 1 Tbspolive oil over medium heat. Add onion; cook 8minutes, stirring occasionally. Stir in rice pilaf mix,contents of Spice Sack, broth, apricots, and orangezest; bring to a boil. Cover; reduce heat to low.Simmer 15 minutes. Stir in reserved chicken andalmonds. Cover; continue to simmer 5 to 10minutes or until liquid is absorbed.

Cook's Notes:

Page 301

Middle Eastern

Persian Lamb and Apricot Pilaf


Persian Entree Unknown www.recipesource.com

History / Comments

Unknown

Ingredients

1/2 cup butter1 onion, finely chopped1 lb lean lamb, cubedsalt and pepper1/2 tsp ground turmeric1/2 tsp ground cinnamon3 tbsp seedless raisins, preferably golden4 oz fresh or dried apricots, halved2 cup long-grain rice, washed in 3 changes of water

Instructions

Heat butter in heavy pan and fry onion until golden.Add meat and brown on all sides. Season to tastewith salt, pepper, turmeric and cinnamon. Mix inraisins and apricots. Add water (about 3/4 cup) tocover. Cover and simmer over very low heat 1 1/4to 1 1/2 hours or until meat is very tender. Stiroccasionally to prevent scorching, adding water ifnecessary. Texture should be thick but pourable.Boil 4 cups water, add 1/2 teaspoon salt and rice.Bring to boil again and boil 2 minutes, then reduceheat, cover pan and cook over low heat 10 to 15minutes or until almost tender. Fluff with fork.Arrange rice and stew in alternate layers in heavysaucepan, beginning and ending with layers of rice.Set over very low heat, stretch clean cloth over potand place cover over cloth. Steam 20 minutes, oruntil rice is tender. Makes 6 servings.

Cook's Notes:

Page 302

Middle Eastern

Persian Kebabs


Persian Entree Unknown www.recipesource.com

History / Comments

Unknown

Ingredients

2 lb lamb, cut in 1-inch cubes1/2 tsp pepper, freshly ground1/2 cup salad oil1 tsp salt6 bay leaves1/4 cup lemon juice2 cloves garlic, crushed4 small tomatoes, halved2 green peppers, cubed2 small eggplants, cubed

Instructions

Prepare marinade: combine oil, lemon juice, garlic,salt, pepper and bay leaves. Marinate meat cubesfor 4 to 5 hours in refrigerator. Thread meat,vegetables, and bay leaves on skewers. Brush withmarinade. Broil 3 minutes on each side, orbarbecue 5 minutes on each side. Serveimmediately.

Cook's Notes:

Page 303

Middle Eastern

Persian Shish Kabob


Persian Entree Manouchehr Delshakib www.allrecipes.com

History / Comments

"Keep it simple is the idea in this recipe. The beef is marinated in a mixture of lime juice and onion,seasoned with salt and pepper, and grilled. Serve with a Persian style pilaf." Original recipe yield: 4servings.

Ingredients

2 pounds beef tenderloin1 onion, chopped1 tablespoon salt1 pinch ground black pepper1/8 cup fresh lime juice

Instructions

Cut beef into cubes 1x1/2 inch. Add to a mediummixing bowl along with the onion, salt, blackpepper, and lime juice. Mix well, cover, andrefrigerate overnight.Preheat grill for high heat.Thread beef on skewers, 6 to 8 pieces per skewer.Lightly oil grate, and place kebobs on grill. Cook for 3to 4 minutes per side, 12 to 16 minutes in all.

Cook's Notes:

Page 304

Middle Eastern

Syrian Baked Spaghetti


Syrian Entree Unknown www.allrecipes.com

History / Comments

This is a great Syrian recipe that I have enjoyed since I was a child. It is easy and quite different from otherbaked spaghetti dishes. Some say that it is an acquired taste, but everyone that I have served it to enjoys it.Original recipe yield: 8 servings.

Ingredients

1 (16 ounce) package spaghetti1 (8 ounce) can tomato sauce1 (6 ounce) can tomato paste1 teaspoon ground cinnamon1/4 cup vegetable oilsalt and pepper to taste

Instructions

Preheat oven to 350 degrees F (175 degrees C).Grease a 9x13 inch baking dish. Bring a large potof lightly salted water to a boil. Add spaghetti andcook for 8 to 10 minutes or until al dente; drain andstir in tomato sauce, tomato paste, cinnamon, oil,salt and pepper. Transfer to prepared dish. Bake inpreheated oven for 1 hour, or until top is crunchy.

Cook's Notes:

Page 305

Middle Eastern

Turkish Stew (Tava)


Turkish Entree Unknown www.allrecipes.com

History / Comments

Unknown

Ingredients

2 tablespoons olive oil, divided1 1/2 pounds skinless, boneless chicken breasthalves -cut into 1 inch cubes1/2 (12 ounce) jar roasted red bell peppers, drained1 (14.5 ounce) can diced tomatoes with juice1 (6 ounce) jar mushrooms, drained1 onion, diced1 tablespoon minced garlicsalt and pepper to taste1 (16 ounce) package shredded mozzarella cheese

Instructions

Preheat oven to 350 degrees F (175 degrees C).Lightly grease a medium casserole dish. Heat 1tablespoon oil in a skillet over medium heat, andcook the chicken until juices run clear. Puree theroasted red peppers in a blender or food processoruntil smooth. In the prepared casserole dish, mixthe cooked chicken, roasted red peppers,tomatoes, mushrooms, onion, and garlic. Seasonwith salt and pepper. Drizzle with remaining 1tablespoon olive oil, and top with mozzarellacheese. Bake 30 minutes in the preheated oven,until cheese is melted and bubbly.

Cook's Notes:

Page 306

Middle Eastern

Musaka


Turkish Entree Unknown www.allrecipes.com

History / Comments

"I learned this from my Bulgarian mother-in-law, but it's probably Turkish in origin. The recipe calls for'chubritsa', a Bulgarian herb that can be difficult to find in the states, so basil can be substituted in itsplace." Original recipe yield: 4 servings.

Ingredients

5 tablespoons olive oil1 pound ground beef1 teaspoon ground paprika1 teaspoon ground cumin1 teaspoon salt1 teaspoon ground black pepper4 potatoes, peeled and cut into 1/2-inch cubes1 (6.5 ounce) can tomato sauce1 tablespoon chopped summer savory (chubritsa)1 egg, lightly beaten2/3 cup yogurt

Instructions

Preheat oven to 325 degrees F (165 degrees C).Heat oil in a skillet over medium heat. Cook groundbeef until evenly brown. Season with paprika,cumin, salt, and pepper. Stir in potatoes, and cookfor 2 to 3 minutes. Stir in tomato sauce, andsummer savory. Add enough water to just barelycover. Reduce heat, and simmer 15 minutes. Pourmeat mixture into 9x13 inch baking dish, andspread evenly. In a small bowl, mix together theegg and yogurt; pour, and spread evenly over meatmixture. Bake in preheated oven for 30 to 40minutes, or until top is golden brown.

Cook's Notes:

Page 307

Middle Eastern

Turkish Bureck


Turkish Entree Unknown www.recipesource.com

History / Comments

Unknown

Ingredients

1/2 lb margarine or butter1 lb package filo pastry, thawed if frozen1 1/2 lb ground beef1 1/2 onions, chopped1/4 tsp garlic salt1/4 tsp cuminsalt and pepper, to taste

Instructions

Melt margarine. In 13x9" baking pan, layer 6 Filosheets with melted butter and flicks of water tomake bottom crust. Brown beef and onion. Addseasoniongs. Drain well. Place layer of meat oncrust. Repeat layering until all meat is used. Topwith remaining layer of Filo, at least 4 sheets. Sealedges. Bake for 1 hour at 350 F. or until brown andcrusty. If not brown, turn on broiler briefly.

Cook's Notes:

Page 308

Middle Eastern

Turkish Lamb Stew


Turkish Entree Unknown www.recipes.com

History / Comments

Unknown

Ingredients

1 leg of lamb (4 lb)1/4 cup butter1 large white onion, chopped1 can whole peeled tomates (14 oz)1 green pepper, diced1 sweet red pepper, diced1 sweet yellow pepper, diced2 tbsp chopped parsley1 tsp paprika1 tsp salt1/2 tsp black pepper4 potatoes, peeled and cubed1 can green peas (8.5 oz)1 can sliced carrots (8 oz)

Instructions

Bone leg of lamb, remove all fat and cut into 1-1/2"cubes. Melt butter in large pot. Add onion and cookuntil browned. Add meat and brown lightly. Addtomatoes, peppers, parsley, paprika, salt andpepper. Simmer, covered, over low heat 2 hours.Add potatoes, peas and carrots with liquid. Continuecooking until potatoes are tender, about 15 minutes.

Cook's Notes:

Page 309

Middle Eastern

Turkish Spicy Ground Chicken Kabobs


Turkish Entree Unknown www.recipesource.com

History / Comments

Unknown

Ingredients

1 lb ground chicken or turkey2 large egg whites3 tbsp onion, finely chopped3 tbsp red bell pepper, finely chopped2 tbsp olive oil divided1/4 cup parsley, finely chopped1/2 tsp nutmeg3/4 tsp coriander3/4 tsp salt (or to taste)1/4 tsp cayennethinly sliced grilled onions & red bell peppers forgarnishfresh herbs & lemon wedges

Instructions

Preheat broiler. In a large bowl, combine the groundchicken, egg whites, onion, bell pepper, 2tablespoons olive oil & seasonings. Mix gently untilwell blended. Divide into even portions that areequal to double the number of servings beingmade. For example, if you are making this recipe toserve four, divide the seasoned meat into 8portions. Form each portion into a 2 1/2" - 3" longsausage. To prevent the meat from sticking toomuch, wet hands with cold tap water when formingthe patties. Insert a flat-bladed skewer lengthwisethrough the meat. Gently flatten the meat & shape itinto an oval (about 3" x 1 1/2") around each skewer.Repeat, placing two kabobs on each skewer.Arrange skewers on a foil-lined broiling tray. Brushlightly on both sides with remaining olive oil. Broilabout 4" from source of heat until done (but notbrowned), about 1 1/2 - 2 minutes per side. Serveimmediately over rice pilaf. Serving Ideas: Servewith cucumbers in yogurt and a rice pilaf.

Cook's Notes:

Page 310

Middle Eastern

Turkish Sea Bass


Turkish Entree Chef Hassan Emre Unknown

History / Comments

Origin: Chef Hassan Emre, Topkapi Hotel, Instanbul, Turkey

Ingredients

4 cloves garlic, minced1 cup pitted black olives, chopped1 tsp crumbled dried oregano1 tsp crumbled dried basil2 tbsp minced parsley1 1/2 tsp salt2 tsp freshly ground black pepper1/4 cup olive oil2 lb sea bass fillets (4 to 6 ea)1/2 cup vegetable stock or dry white wine

Instructions

Combine garlic, olives, oregano, basil and parsley insmall bowl. Season to taste with salt and pepper.Heat oil in a large baking dish at 425F for 1 minute.Spread olive mixture evenly over bottom of bakingdish. Arrange sea bass, skin side up, on top. Pourvegetable stock around fillets. Bake, bastingoccasionally with juices, until done. To serve,arrange fillets and olive mixture on heated servingplates.

Cook's Notes:

Page 311

Middle Eastern

Turkish Stuffed Zucchini


Turkish Entree Unknown Unknown

History / Comments

From "The Moosewood Cookbook"

Ingredients

4 medium zucchini, halved lengthwise3 tbsp butter3/4 cup finely minced onion3 crushed garlic cloves3 beaten eggs1/2 cup crumbled feta cheese3/4 cup grated Swiss cheese2 tbsp freshly chopped parsley1 tbsp fresh, chopped dill (or 3/4 tsp dried dill weed)1 1/2 tbsp flourSalt and pepper to tastePaprika for the top

Instructions

Scoop out the insides of the zucchini to leave a 1/2"rim. Chop the innards into little bits and cook inbutter with onions, garlic, salt and pepper untilonions are soft. Combine with flour, cheeses, herbsand beaten eggs. Correct salt and pepper. Fill thezucchini cavities and dust the tops with paprika.Bake at 375 for 30 min. or until the filling soldifies.Serve with a fresh tomato salad.

Cook's Notes:

Page 312

Middle Eastern

Turkish Eggplant Pilaf in Olive Oil


Turkish Entree Ayla Esen Algar Unknown

History / Comments

Ayla Esen Algar, "The Complete Book of Turkish Cooking"

Ingredients

1 medium eggplantsalt2 cups long grain ricewater3/4 cup olive oil3 chopped onions2 tbsp pine nuts1 large ripe tomato, diced2 tbsp currants1 tbsp sugar2 tsp cinnamon2 tsp allspicesalt and pepper1 cup fresh dill, chopped

Instructions

Cut stem off eggplant. Using vegetable peeler,peeling lengthwise, remove a strip of skin, leavenext strip on. Continue to peel in this stripedfashion. Cube eggplant into 1" cubes. Sprinklegenerously with salt & set aside for 3 hours. Rinsewell. Drain as well as possible, but don't tear theeggplant. Soak rice in hot water mixed with 2 tssalt, until the water turns cool. Drain well & setaside. Heat olive oil in a heavy pan & cook eggplantcubes, stirring frequently. till tender & golden brownon all sides. Drain to remove excess oil. Add onions& pine nuts to same pan. Saute for 15 to 20minutes. Stir in the rice & cook, stirring frequently,for 8 to 10 minutes. Stir in eggplant and theremaining ingredients except dill. Add 3 cups hotwater, bring to a boil, cover & cook over mediumheat for 5 minutes. Reduce heat to low & cook till allthe water has been absorbed. Stir in the dill.Ensure that the skillet lid has a very good seal.Cover the skillet with a clean towel & put the lid ontop of that. Set pan on a heat diffuser over thelowest possible heat & leave it for 30 minutes. Stir.Serve cold.

Cook's Notes:

Page 313

Middle Eastern

Turkish Beef Patties



History / Comments

These are excellent served with Turkish pilaf.

Ingredients

1 tbsp parsley1 tbsp cornstarch1 tsp garlic salt1 tsp lemon pepper2 tsp cumin2 tsp Italian seasoning1/2 tsp mint1/2 tsp dill2 tsp cinnamon1/2 tsp paprika1/4 tsp cloves1/4 tsp nutmeg1 egg2 tsp hot pepper sauce2 large onion1 1/2 lbs lean ground beef

Instructions

Place all ingredients (except the beef) in a foodprocessor, and process until mixed well. Combinethe processed mixture with the beef thoroughly.Form into patties and grill or cook in a muffin pan inthe oven. Serve topped with yogurt.

Cook's Notes:

Page 314

Middle Eastern

Ground Chicken With Walnuts


Turkish Entree Nurdan www.allrecipes.com

History / Comments

"This is a traditional Turkish recipe (also known as Circassian Chicken) which can be served either as amain course, or a delicious appetizer." Original recipe yield: 10 servings.

Ingredients

1 (4 pound) chicken, cut into pieces1 medium whole potato, peeled1 small whole onion, peeled1 small whole carrot, peeled4 cups water1 1/2 teaspoons salt2 (1 inch thick) slices stale French bread, crustsremoved14 ounces walnuts, ground2 cloves garlic, crushed2 teaspoons ground red pepper1 teaspoon salt

Instructions

In a large saucepan over medium heat, placechicken, potato, onion and carrot. Pour in water,and bring to a boil. Skim any foam from the surface,and season with 1 1/2 teaspoons salt. Reduce heat,and simmer for 1hour, or until chicken andvegetables are tender. Strain and reserve broth.Discard vegetables. Allow chicken to cool, thenremove skin and bones, and shred meat into verysmall pieces.Soften the bread in some of the chicken broth, thensqueeze out. In a large bowl, combine bread,ground walnuts, garlic, red pepper, and 1 teaspoonsalt. Using your hands, mix well like you're mixingmeatballs. Place mixture in cheesecloth, andsqueeze oil that the ground walnuts produce into asmall bowl; set aside. Place walnut mixture intolarge bowl. Slowly blend in 1 cup of reserved chickenbroth until consistency is like thick soup.Place shredded chicken in a porcelain or glassserving dish. Stir in 2 to 3 tablespoons of walnutmixture. Cover chicken with remaining walnutmixture so the chicken is not visible. Smoothsurface with the back of a spoon. Pour reservedwalnut oil over the top.

Cook's Notes:

Page 315

Middle Eastern

Turkish Zucchini Pancakes



History / Comments

Bon Appétit (January 1996)

Ingredients

1 pound zucchini, trimmed, coarsely grated2 cups chopped green onions4 eggs, beaten to blend1/2 cup all purpose flour1/3 cup chopped fresh dill or 1 1/2 tbsp drieddillweed1/3 cup chopped fresh parsley2 tbsp chopped fresh tarragon or 2 teaspoons dried1/2 tsp salt1/2 tsp ground pepper1/2 cup crumbled feta cheese (about 3 ounces)2/3 cup chopped walnuts (about 3 ounces)Olive oil

Instructions

Place zucchini in colander. Sprinkle zucchini with saltand let stand 30 minutes to drain. Squeeze zucchinibetween hands to remove liquid, then squeeze dryin several layers of paper towels.Combine zucchini, chopped green onions, 4 eggs,flour, chopped dill, parsley, tarragon, 1/2 teaspoonsalt and pepper in medium bowl. Mix well. Fold incrumbled feta cheese. (Zucchini mixture can beprepared 3 hours ahead. Cover tightly andrefrigerate. Stir to blend before continuing.) Foldchopped walnuts into zucchini mixture.Preheat oven to 300°F. Place baking sheet in oven.Cover bottom of large nonstick skillet with olive oil.Heat skillet over medium-high heat. Working inbatches, drop zucchini mixture into skillet byheaping tablespoonfuls. Fry until pancakes aregolden brown and cooked through, about 3 minutesper side. Transfer each batch of pancakes tobaking sheet in oven to keep warm. Serve pancakeshot.Makes about 20.

Cook's Notes:

Page 316

Middle Eastern

Turkish Fish Stew


Turkish Entree Randall Shillman Unknown

History / Comments

"A non-traditional variant of Turkish fish stew that blends various other Mediterranean influences." Originalrecipe yield: 4 servings.

Ingredients

3 cups water1 1/2 cups dry couscous2 tablespoons olive oil1 small white onion, chopped1 green bell pepper, chopped2 cloves garlic, minced1 cup marinated artichoke hearts, liquid reserved2 teaspoons capers, liquid reserved12 small green olives1 (14.5 ounce) can chopped stewed tomatoes,drained2 tablespoons white wine1 tablespoon lemon juice1 cup water2 teaspoons sumac powder1 1/2 teaspoons crushed red pepper flakes1 teaspoon dried basil1 teaspoon cumin1 teaspoon minced fresh ginger rootground black pepper to taste1 pound tilapia fillets, cut into chunks

Instructions

In a medium saucepan, bring 3 cups water to a boil,and stir in the couscous. Remove from heat, cover,and let sit 5 minutes.Heat the olive oil in a skillet over medium heat, andsaute the onion and green pepper about 5 minutes,until tender. Mix in the garlic, and continue to cookand stir about 2 minutes. Mix in the artichoke heartswith reserved liquid, capers with reserved liquid,and olives. Stir in the tomatoes, wine, lemon juice,and 1 cup water (or enough to attain desiredthickness). Season with sumac powder, red pepper,basil, cumin, ginger, and pepper.Bring the mixture to a boil, and mix in the fishchunks. Reduce heat, and simmer 10 minutes, oruntil the fish is easily flaked with a fork. Serve overcouscous.

Cook's Notes:

Page 317

North American

Amish Yumazuti


Amish Entree Karen Unknown

History / Comments

"A real tasty dish, there are seldom any leftovers with this ground beef and noodle casserole." Originalrecipe yield: 6 servings.

Ingredients

1 pound ground beef1 onion, chopped3/4 cup chopped celery1 tablespoon minced garlic1/4 cup shredded Cheddar cheese1 (14.5 ounce) can stewed, diced tomatoes1 (12 ounce) package uncooked egg noodles1 (10.75 ounce) can condensed cream of chickensoup

Instructions

Preheat the oven to 350 degrees F (175 degrees C).Place noodles in a pot of lightly salted boiling water.Cook until al dente, about 8 minutes. Drain and setaside. Cook ground beef, onion, celery and garlic ina skillet over medium heat until meat is evenlybrowned. Drain off excess grease.Butter a 9x13 inch baking dish. Place half of thecooked noodles in the bottom of the dish. Coverthem with half of the meat mixture, then half of thetomatoes. Spoon half of the cream of chicken soupover the tomatoes, then sprinkle half of theshredded cheese. Repeat layers, ending withcheese on the top.Bake for 1 hour in the preheated oven, or untilcheese is browned and bubbly. Let stand for 10minutes to set before serving.

Cook's Notes:

Page 318

North American

Amish Meat Loaf


Amish Entree Unknown Unknown

History / Comments

Another wonderful gift from the Amish.

Ingredients

2 eggs2/3 cup milk2 tsp salt¼ tsp pepper3 slices bread, cut into small pieces1 carrot, shredded1 medium onion, chopped1½ cup cheddar cheese, shredded2 lbs lean ground beef (ground round works well)¼ cup catsup¼ cup brown sugar1 tbsp mustard

Instructions

Preheat oven to 350°.Beat the eggs in a stand mixer (e.g., a KitchenAid).Add the milk, salt, and pepper and mix well.Add the bread, carrot, onion, cheese, and groundbeef, and mix well.Place in a 9x5 loaf pan, and bake for 75 minutes.Mix the catsup, brown sugar, and mustard.Spread the sauce over the meatloaf and cook for 15minutes more.

Cook's Notes:

Page 319

North American

Baked Oatmeal


Amish Entree Lucy Blanchard www.allrecipes.com

History / Comments

"Found this recipe in Pennsylvania Amish country. Everyone who tries it, loves it!" Original recipe yield: 4servings.

Ingredients

3 cups rolled oats1 cup brown sugar2 teaspoons ground cinnamon2 teaspoons baking powder1 teaspoon salt1 cup milk2 eggs1/2 cup melted butter2 teaspoons vanilla extract3/4 cup dried cranberries

Instructions

Preheat oven to 350 degrees F (175 degrees C).In a large bowl, mix together oats, brown sugar,cinnamon, baking powder, and salt. Beat in milk,eggs, melted butter, and vanilla extract. Stir in driedcranberries. Spread into a 9x13 inch baking dish.Bake in preheated oven for 40 minutes.

Cook's Notes:

Page 320

North American

Slow Cooker Jambalaya


Cajun/Creole Entree Unknown www.allrecipes.com

History / Comments

This recipe came about from a lot of experimenting over the years. My family and friends like this versionthe best. Original recipe yield is 12 Servings.

Ingredients

1 pound skinless, boneless chicken breast halves -cutinto 1 inch cubes1 pound andouille sausage, sliced1 (28 ounce) can diced tomatoes with juice1 large onion, chopped1 large green bell pepper, chopped1 cup chopped celery1 cup chicken broth2 teaspoons dried oregano2 teaspoons dried parsley2 teaspoons Cajun seasoning1 teaspoon cayenne pepper1/2 teaspoon dried thyme1 pound frozen cooked shrimp without tails3 cups uncooked long grain white rice6 cups water

Instructions

In a slow cooker, mix the chicken, sausage,tomatoes with juice, onion, green bell pepper,celery, and broth. Season with oregano, parsley,Cajun seasoning, cayenne pepper, and thyme.Cover, and cook 7 to 8 hours on Low, or 3 to 4hours on High. Stir in the shrimp during the last 30minutes of cook time. In a large pot, bring the riceand water to a boil. Reduce heat to low, cover, andsimmer 20 minutes. Serve the slow cooker mixtureover the cooked rice.

Cook's Notes:

Page 321

North American

Muffuletta



History / Comments

A kalamata/green olive mixture fills a hollowed loaf of Italian bread; add Genoa salami, provolone cheese,tomatoes and onions and you have one delicious sandwich. Original recipe yield: 4 servings.

Ingredients

1 cup pitted kalamata olives1 cup pitted green olives1/2 cup fresh basil leaves1 tablespoon finely chopped garlic1/4 cup olive oil1 (1 pound) loaf Italian bread1/2 pound thinly sliced Genoa salami1/2 pound thinly sliced provolone cheese3 tomatoes, sliced1 large red onion, thinly sliced

Instructions

Combine the kalamata olives, green olives, basil,garlic and oil in a food processor or blender andprocess until coarsely chopped. Cut the top fromthe bread loaf and hollow out the center so thatabout 1/2 inch of crust remains. Spread olivemixture evenly over the inside of the loaf. Layer thesalami, cheese, tomatoes and onion until the loaf isfull. Replace top of bread, lightly press down andwrap tightly in plastic wrapping. Refrigerate for atleast 2 hours, or up to 1 day. Slice crosswise inabout 1 1/2 inch pieces, and serve.

Cook's Notes:

Page 322

North American

Andouille Sausage



History / Comments

Home made spicy Andouille sausages. Adjust the seasonings to suit your preferences. Pack any unusedsausage casings in a jar with salt. Original recipe yield: 3 sausages.

Ingredients

1 1/2 yards of large sausage casing, about 2-3inches wide4 pounds lean pork meat2 pounds pork fat1/4 cup minced garlic2 tablespoons salt1 teaspoon freshly ground black pepper1 teaspoon cayenne pepper1/4 teaspoon dried thyme1 tablespoon ground paprika1/4 teaspoon crushed bay leaf1/4 teaspoon dried sage5 teaspoons hickory-flavored liquid smoke

Instructions

Soak the casing in cold water for about an hour tosoften it and loosen the salt in which it is packed.Place the wide end of the sausage stuffer upagainst the sink faucet and run cold water throughthe inside of the casing to remove excess salt. Cutthe meat and fat into 1/2-inch wide chunks. Passthem once through the coarse blade of a meatgrinder. In a large bowl, mix together the groundpork and fat with the garlic, salt, pepper, cayenne,thyme, paprika, bay leaf, sage, and hickory smoke. Awooden spoon works well. Cut the casing into 26inch lengths and tie a small knot in one end ofeach. Fit the open end over the tip of the sausagestuffer and slide it on until the tip of the stuffertouches the knot. The casing will look like accordionfolds. This keeps excess air from getting into thecasings. Fit the stuffer onto the meat grinder oraccording the directions that come with the stuffer,or hold the wide end of the stuffer against or overthe opening by hand. Fill the hopper with thesausage mixture. Turn the machine on if it is electricand feed the stuffing gradually into the hopper; for amanual machine, push the stuffing through with awooden pestle. The sausage casing will fill andinflate gradually. Stop filling about 1 1/4 inches fromthe funnel end and slip the casing off the funnel,smoothing out any bumps carefully with yourfingers and being careful not to push the stuffingout of the casing. Tie off the open end of thesausage tightly with a piece of string or make a knotin the casing itself. To cook, slice the sausage intohalf-inch rounds and grill in a hot skillet with no waterfor about 12 minutes on each side, or until brownand crisp at the edges.

Cook's Notes:

Page 323

North American

Queen Ida's Shrimp Creole


Cajun/Creole Entree Queen Ida (via JohnBaldwin)

Unknown

History / Comments

This recipe (now torn and faded) is taken verbatim from a November, 1988 University of South CarolinaCultural Arts Committee concert program guide - Queen Ida and Bon Temps Zydeco Band. Queen Idawas and still is one of the premier Zydeco musicians in the world. And, she happens to be an excellentcook as well. My wife has successfully prepared this recipe for the past 15 plus years for us (her family)and dinner guests - and, always to rave reviews.

Ingredients

2 lb shrimps or prawns1/4 cup oil1/2 tsp salt1 tsp peppr (cayenne or red)1/4 tsp black pepper (poivre)1/4 cup onions2 cloves garlic1/4 cup bell pepper1/4 cup celery1/4 cup parsley1/4 cup green onions1 bay leaf3-4 medium tomatoes (whole or stewed-freshpreferably)1/2 cup water (eliminate if using 1-16 oz can oftomatoes)

Instructions

For four persons:Chop up ingredients: onions, parsley, celery, garlic,green onions, bell pepper, and saute together for10 min., then add tomatoes. Bring this to a boil andthen let it simmer until well cooked, but never overdone. Always add water because one never wantsto add too many tomatoes (add water in order tocompensate). Once sauce has been cooked, addthe prawn or shrimp (after washing and taking outthe digestive tract and the shell). Leave the tails forflavor. let it simmer for about 7 min. Do not overcook! Then, serve over white rice (brown, ifdesired).

Cook's Notes:

Page 324

North American

Healthy Jambalaya


Cajun/Creole Entree Unknown Unknown

History / Comments

This recipe is a slight modification of a recipe titled "Converted Jambalaya" that appeared in theIndianapolis Star.

Ingredients

2 tbsp canola oil1 lb boneless chicken, cut into 1 inch cubes1 lb turkey kielbasa, cut into 1/2 inch slices2 onions, chopped2 green peppers, chopped4 stalks celery, chopped1 tbsp minced garlic1 16 oz can diced tomatoes, undrained1 14 1/2 oz can chicken broth1 8 oz can tomato sauce2 cups rice1/4 cup fresh parsley, minced2 bay leaves1 tbsp Worcestershire sauce1/4 tsp cayenne pepper or 2 tsp Tabasco sauce (ormore ifyou prefer a spicier taste)1/2 tsp thyme1/2 tsp paprika3/4 tsp salt1/2 tsp freshly ground black pepper

Instructions

Preheat oven to 350. Heat oil in a Dutch oven, andsauté chicken and sausage until chicken starts tobrown. Add onion, pepper, celery, and garlic to thepan, and sauté until the onion is translucent. Add allremaining ingredients to the pan, and mix well.Bake (covered) for 1 hour. HINT: You may use hamor shrimp in place of or in addition to the chickenand sausage.

Cook's Notes:

Page 325

North American

Chicken and Sausage Gumbo


Cajun/Creole Entree Unknown www.recipesource.com

History / Comments

Unknown

Ingredients

3 lb chicken breasts, split in - Half and bonedsalt to tastepepper to tastegarlic powder to taste1 lb smoked sausage or kielbasa1/2 cup vegetable oil1/2 cup all-purpose flour1 large onion, chopped1 large green pepper, chopped2 ribs celery, chopped7 cups water, divided1 tsp black pepper1 tsp chopped garlic1/2 tsp cayenne pepper

Instructions

Season chicken breasts lightly with salt, blackpepper and garlic powder. If possible, do this theday before you cook the gumbo. Next slicesausage into 1/4-to-1/2 inch pieces. Make roux,using a cast iron or very heavy skillet that is veryclean. Place oil in skillet over high heat - oil shouldbe at stage where it just begins to smoke - andgradually stir in flour, using a long-handled spoon.Roux will take about 3 to 4 minutes to cook andmust be stirred constantly so that it does not burn. Ifyou see black specks in the roux, it has burned andyou must start over again. As you make the roux, itwill change in color from cream to tan to brown andthen to dark red-brown. Remove from heat. Stir inonions, green peppers and celery, stirringconstantly until roux stops getting darker. Bring tostove once more, and cook over low heat about fiveto seven minutes, stirring constantly. In a largedutch oven, bring 6 c of water to a boil, and add theroux, stirring to dissolve it thoroughly. Carefully addchicken and cook about 30 to 40 minutes or untilchicken is cooked through. Remove chicken, andset aside to cool. Debone chicken, and cut into bite-size pieces. Add sausage, 1 c water, 1 ts blackpepper and chopped garlic and cayenne to the pot,and simmer for 35 to 45 minutes, uncovered,stirring frequently. Taste, and add salt, if necessary.Stir in the chicken, and remove the gumbo from theheat. Skim surface to remove fat that sausagegives off during cooking. Serve over rice with atossed salad and French bread.

Cook's Notes:

Page 326

North American

Bourbon Street Po' Boy



History / Comments

Unknown

Ingredients

6 tbsp butter or margarine6 tbsp flour1 large onion, sliced1 small green bell pepper, sliced2 cups beef broth1 ts Worcestershire sauce3/4 ts tabasco sauce1/2 ts thyme,crumbled1 lb cooked beef, thinly sliced4 hero rolls

Instructions

Melt butter in medium saucepan; stir in flour. Cookover medium heat, stirring constantly, until flourbrowns, about 4 minutes. Add onion and bellpepper. Cook over medium heat, stirring constantly,about 5 minutes; gradually stir in broth. AddWorcestershire sauce, Tabasco and thyme; stirconstantly until mixture boils and thickens. Cut a thinslice from top of each roll; scoop out soft insides.Arrange meat on each roll; spoon gravy over meatand replace tops on rolls.

Cook's Notes:

Page 327

North American

Cajun Bayou Chicken



History / Comments

Unknown

Ingredients

1/2 cup lemon juice1/4 cup hot pepper sauce3 tbsp cajun seasoning2 lbs chicken pieces1 gallon size zippered storage bag

Instructions

Combine liquid ingredients and spices in bag tocreate marinade. Mix well. Place chicken in bagand seal. Marinate in refrigerator 2 hours. Drainchicken and discard marinade. Grill, bake, broil orsaute chicken as desired until fully cooked.Refrigerate leftovers.

Cook's Notes:

Page 328

North American

Cajun Oyster Pie



History / Comments

Unknown

Ingredients

1 pint shucked oysters in their own juice1/2 cup chopped green Bell pepper1/2 cup chopped celery1 tsp Tabasco sauce1/4 tsp file' powder4 tbsp butter (not margerine)5 tbsp flour2 cups hot milk (evaporated is best)1 tsp salt1 tsp freshly ground black pepper2 tbsp chopped pimiento

Instructions

Simmer oysters in thier own juice for approx. 5-7minutes, or until the edges begin to curl. Saute'peppers & celery in butter until tender. Blend in theflour, add the milk & cook stirring until the saucethickens. Add the oysters, pimientos, theseasonings and stir them all together gently. Pourthis into a buttered casserole, top with pie pastry &bake in 450 degree F pre-heated oven for 20minutes or until the crust is brown.

Cook's Notes:

Page 329

North American

Classic Chicken Gumbo


Cajun/Creole Entree Tony Burke www.recipesource.com

History / Comments

Unknown

Ingredients

2 tbsp vegetable shortening2 tbsp flour2 onions, finely chopped1 green bell pepper, finely chop5 cups warm chicken broth8 tomatoes, peeled and chopped1/2 lb okra, cut into 1/4" pieces1/2 cup uncooked rice2 ribs celery, chopped1 tsp salt1/2 tsp pepper1/4 tsp thyme1 bay leaf1 broiler-fryer chicken, cooked

Instructions

In large Dutch oven, melt shortening over low heat;add flour and cook, stirring, until brown, about 10minutes (do not hurry; if flour burns, roux is ruined).Add onions and bell pepper; cook until onion istranslucent, about 5 minutes. Slowly add warmbroth; stir until broth reaches a boil. Add tomatoes,okra, rice, celery, salt, pepper, thyme and bay leaf;bring to a boil. Add chicken; when mixture boilsagain, reduce heat to low, cover and cook about 20minutes. Stir and cook, covered, 20 minutes longer.

Cook's Notes:

Page 330

North American

Creole Ham Skillet Gumbo



History / Comments

Unknown

Ingredients

2 cups cooked ham, diced1 cup chopped green bell pepper1 cup chopped onions10 oz cut okra1 15 oz can diced tomatoes1 cup chicken broth1 cup water1 tsp salt1/4 tsp black or cayenne pepper1 cup uncooked rice

Instructions

Combine all ingredients except rice in a large, heavyskillet; bring to a boil. Cover and simmer 10 minutes.Stir in rice and simmer, covered, 20 minutes longer,or until rice is tender.

Cook's Notes:

Page 331

North American

Jambalaya



History / Comments

Unknown

Ingredients

2 Tablespoons Olive Oil3 Garlic Cloves1 Cup Onion -- chopped1 Celery Rib -- chopped1 Bell Pepper -- chopped1 Cup White Rice -- uncooked2 Cans Stewed Tomatoes -- large cans1 Teaspoon Tabasco® Sauce1 Cup Cooked Ham1 Lb Italian Sausage1 Tsp Dried ThymeSaltFreshly Ground Black Pepper1 Lb Shrimp

Instructions

In large pan heat oil and saute garlic, onion, celeryand bell pepper just until softened. Add rice,tomatoes, hot sauce, ham, sausage (crumbled),thyme, salt and black pepper. Bring to boil, cover,reduce heat, and simmer 8 minutes. Add shrimp,cover, anc cook until shrimp have turned pink andrice is tender (6-8 minutes). NOTES: You can addany kind or combination of seafood, meats orsausages (smoked) to this recipe. It's absolutely"goof- proof."

Cook's Notes:

Page 332

North American

Shrimp Etouffee


Cajun/Creole Entree Pamela Creeden www.recipesource.com

History / Comments

Unknown

Ingredients

1 pound fresh or frozen shrimp -- peeled & deveined2 cups onion -- chopped1 cup celery -- finely chopped1/2 cup green pepper -- finely chopped3 cloves garlic -- minced3 tablespoons cooking oil2 tablespoons butter or margarine4 teaspoons cornstarch1/2 cup tomato sauce1 cup water1/2 teaspoon salt1 teaspoon Cajun seasoning -- or to taste1/4 teaspoon ground red pepper1/4 teaspoon black pepper2 dashes Tabasco sauce -- or to taste1/2 teaspoon dried basil -- crushed1/2 teaspoon dried oregano -- crushed1/2 teaspoon dried thyme -- crushed1 bay leaf1/8 lemon2 cups hot cooked rice

Instructions

Thaw shrimp, if frozen. In a large saucepan cookonion, celery, green pepper, and garlic, covered, incooking oil for 10 minutes or till tender. Add butter;stir till melted. Stir in cornstarch. Add tomato sauce,water, salt, ground peppers, Cajun seasoning,basil, oregano, thyme, bay leaf and Tabasco sauce.Squeeze lemon wedge into pot and then toss thepiece of lemon into pot as well. Cook and stir tillbubbly. Add shrimp. Return to boiling; reduce heat.Simmer, uncovered, for 4-5 minutes or till shrimpturns pink. Adjust seasonings to taste. Serve overfluffy white rice.

Cook's Notes:

Page 333

North American

Orange-Sesame Pain Perdu


Cajun/Creole Entree Unknown Unknown

History / Comments

NOTE: Pain Perdu, or lost bread, is an economical egg dish; use stale French bread that you mayotherwise discard. Creoles relish this crisp-coated treat as a breakfast of brunch dish. It's often served inthe Latin Quarter with a warm cup of cafe au lait.

Ingredients

8 eggs3/4 cup milk3 tsp grated orange rind3/4 cup orange juice1 tsp vanilla8 bread slices, French or Italian2 tbsp sesame seeds2 tbsp butterorange rind strips, optionalconfectioners sugar, optionalpreserves, optionalsyrup, optional

Instructions

Thoroughly blend eggs, milk, geated orange rind,juice and vanilla. Pour half the egg mixture intobuttered 13x9x2- inch baking dish. Place breadslices in egg mixture (trim larger slices to fit or usesmaller slices to fill in). Pour remaining egg mixtureover bread; cover dish and refrigerate several hoursor overnight. Sprinkle 1 tablespoon sesame seedsover soaked bread slices. In large skillet over lowheat, melt 1 tablespoon butter; cook 4 bread slices,seeded side down, until lightly browned, about 7 to9 minutes. Sprinkle with half the remaining sesameseeds; turn and continue cooking until lightlybrowned on other side. Repeat with remaining toast.If desired, garnish with orange rind strips and servehot with confectioners sugar, preserves or syrup(optional).

Cook's Notes:

Page 334

North American

Sausage and Chicken Jambalaya


Cajun/Creole Entree Unknown www.recipsource.com

History / Comments

Unknown

Ingredients

4 Chicken breasts1 Cup Rice1 Bell pepper -- sliced1 Onion -- sliced2 Cans Beef broth1 Pound Hot sausage2 Tablespoons Butter or oleo

Instructions

Saute sliced pepper, onion and hot sausage in butterfor 5 min. In 9x13-inch pan, mix consomme andrice. Add sausage mixture. Place chicken breastson top and cover with foil. Bake at 350 F. for 1 hr.,uncover and bake an additional 30 min.

Cook's Notes:

Page 335

North American

Vegetarian Jambalaya



History / Comments

Unknown

Ingredients

1 28 oz can Italian plum tomatoes1 c Broth(veg, chick, or beef)1 c Quick cooking brown rice1 t Bottled minced garlic2 Bay leaves1 t Dried basil leaves1 t Dried thyme leaves1 t Hot pepper sauce or to taste1 lg Green bell pepper1 16 oz can black eyed peas, drainedChopped parsley or chives for garnish

Instructions

Combine tomatoes, broth, rice, garlic, bay leaves,basil, thyme and hot pepper sauce in a lagesaucepan. Cover and bring to a boil over high heat.When rice is cooking, cut green pepper into 1 inchpieces and stir into stew Reduce heat to medium,stir in black eyed peas, cover and simmer for 10 to12 minutes, stirring once. Remove and discard bayleaves. Sprinkle with parsley if desired. This is aLouisiana inspired stew, rich and fairly thick. For athinner stew, add additional broth. Servingsuggestion: Serve with garlic bread.

Cook's Notes:

Page 336

North American

Cajun Spicy Stew



History / Comments

Unknown

Ingredients

3 tb Flour1 t Black pepper1/2 ts Cayenne pepper1/2 ts Garlic powder1/2 ts Cumin1 lb Stew beef, cut into 1 inch cubes1 tb Vegetable oil1 Onion, chopped in large chunks1 t Dried thyme leaves3 c Beef broth1 t Hot sauce2 Potatoes, cubed3 Stalks Celery, sliced3 Carrots, sliced

Instructions

Combine flour, black pepper, cayenne pepper, garlicpowder, and cumin in a plastic bag. Add meatcubes a few at a time, shaking to coat. Heat oil in alarge saucepan. Add meat and brown. Add onionand thyme. Cook until onion is tender. Add beefbroth and hot sauce and bring to a boil. Reduce heatand add potatoes, celery, and carrots. Cover andsimmer for 1 1/2 hours. Serves 6.

Cook's Notes:

Page 337

North American

Cajun Style Meatloaf


Cajun/Creole Entree Bill Echols www.allrecipes.com

History / Comments

"This is meatloaf with some kick! The seasonings really bring out the flavor of the meat." Original recipeyield: 6 to 8 servings.

Ingredients

2 bay leaves1 teaspoon salt1 teaspoon ground cayenne pepper1 teaspoon ground black pepper1/2 teaspoon ground white pepper1/2 teaspoon ground cumin1/2 teaspoon ground nutmeg4 tablespoons butter3/4 cup chopped onion1/2 cup chopped green bell pepper1/4 cup chopped green onions4 cloves garlic, minced1 tablespoon hot pepper sauce1 tablespoon Worcestershire sauce1/2 cup evaporated milk1/2 cup ketchup1 1/2 pounds ground beef1/2 pound andouille sausage, casings removed2 eggs, beaten1 cup dried bread crumbs

Instructions

In a small bowl, combine the bay leaves, salt,cayenne pepper, ground black pepper, groundwhite pepper, cumin, and nutmeg; set aside.Melt the butter or margarine in a saucepan overmedium heat. Add the onion, bell pepper, greenonions, garlic, hot pepper sauce, Worcestershiresauce, and reserved seasoning mix. Saute untilmixture starts sticking to the bottom of the pan,about 6 minutes. Stir in the milk and ketchup;continue cooking for 2 more minutes, stirringoccasionally. Remove vegetable mixture from heat,and allow to cool to room temperature.Place the beef and sausage in an ungreased 9x13inch baking dish. Add the eggs, the vegetablemixture, and the bread crumbs. Remove the bayleaves. Mix well by hand, and form into a loaf about1 1/2 inches high.Bake uncovered at 350 degrees F (175 degrees C)for 25 minutes. Then raise heat to 400 degrees F(200 degrees C) and bake for another 35 minutes.Let stand for 5 minutes before serving.

Cook's Notes:

Page 338

North American

Ann's Shrimp Etoufee


Cajun/Creole Entree Ann Hinds www.allrecipes.com

History / Comments

"Delicious shrimp dish with a Cajun flair! I've spent 6 years perfecting this shrimp recipe. I use shrimpharvested from a local shrimp farm. This is also great with firm crab meat or fish!!" Original recipe yield:20 servings.

Ingredients

1 cup butter2 large white onions, chopped6 stalks celery, chopped3 cloves garlic, pressed4 tablespoons all-purpose flour5 pounds fresh shrimp, peeled, deveined andchopped1 cup chopped fresh mushrooms3 tablespoons paprikasalt to tasteground black pepper to tastecrushed red pepper to taste

Instructions

In a large skillet, melt butter and saute onions, celeryand garlic for about 45 minutes or until they arecooked down.Stir in flour and cook briefly, do not brown. Stir inchopped shrimp and cook for 20 minutes.Pour in 2 to 3 cups of water and mushrooms. Stir inpaprika and season with salt, pepper and redpepper flakes. Cook for 30 minutes. Should be athick and have a gravy-like consistency.

Cook's Notes:

Page 339

North American

Barlow's Blackened Catfish


Cajun/Creole Entree Jeff Barlow www.allrecipes.com

History / Comments

"Cajun catfish served up with just the right touch of spices and flavor. This entree is perfect for a quick,excellent way to taste the unique flavor of catfish mixed with the traditional method of down south cooking,just without all the fat. Serve on top of white rice." Original recipe yield: 4 servings.

Ingredients

2 teaspoons cayenne pepper2 teaspoons lemon pepper2 teaspoons garlic powder2 teaspoons salt2 teaspoons pepper1 pound catfish fillets2 tablespoons butter1 cup Italian-style salad dressing

Instructions

Preheat oven to 350 degrees F (175 degrees C).Lightly grease a medium baking dish.In a shallow, medium bowl, mix cayenne pepper,lemon pepper, garlic powder, salt and pepper.Brush both sides of catfish fillets with butter. Rubfillets with the cayenne pepper mixture on both sides.Heat a large heavy skillet over medium-high heatuntil really hot. Add fillets, and fry approximately 2minutes on each side, until slightly blackened.Arrange blackened fillets in a single layer in theprepared baking dish, and coat with Italian-stylesalad dressing. Bake 30 to 35 minutes in thepreheated oven, until fish is easily flaked with afork.

Cook's Notes:

Page 340

North American

Redfish Court-Bouillon


Cajun/Creole Entree CARPEDM01 www.allrecipes.com

History / Comments

"An old recipe I got from my Grandmother for a classic New Orleans dish! Redfish, in a simple, delicious,almost creamy tomato style sauce! Simple and superb!!! For a thicker sauce, drain the stewed tomatoes,or cut back on the amount." Original recipe yield: 12 servings.

Ingredients

1/2 cup olive oil1/2 cup all-purpose flour1/4 cup chopped onion4 cloves garlic, chopped1/2 cup chopped celery3 (16 ounce) cans stewed tomatoes1/4 teaspoon salt1/4 teaspoon pepper1/4 teaspoon dried thyme1/4 teaspoon dried basil1/4 teaspoon dried oregano1 bay leaf4 pounds red snapper fillets

Instructions

Preheat the oven to 350 degrees F (175 degrees C).Mix together the olive oil and flour in a saucepanover medium heat to make a roux. Cook, stirringconstantly, for about 15 minutes or until dark. Thismay take longer.Add the onion, garlic, and celery to the roux, andcook until softened. Stir in stewed tomatoes, andseason with salt, pepper, thyme, basil, oregano andbay leaf. Mix until well blended and heated through.Lay fish fillets in the bottom of a baking dish largeenough to hold them in a single layer. Pour thesauce over the fish.Bake uncovered for 30 minutes in the preheatedoven, or until fish is easily pierced with a fork. Whilecooking, baste occasionally with the sauce.Remove bay leaf, and serve.

Cook's Notes:

Page 341

North American

Louisiana Crawfish Etouffee


Cajun/Creole Entree BONNIET310 www.allrecipes.com

History / Comments

"Here in Louisiana, there's nothing better than this classic during crawfish season. This recipe is easy andcan be substituted with shrimp when crawfish are out of season. Even better when served with hot garlicFrench bread! Start cooking the rice first since this is a quick and easy dish." Original recipe yield: 6servings.

Ingredients

3 cups long grain white rice6 cups water3/4 cup butter1 large onion, chopped1 clove garlic, chopped1/4 cup all-purpose flour1 pound crawfish tails2 tablespoons canned tomato sauce1 cup water, or as needed6 green onions, choppedsalt and pepper to taste1 1/2 tablespoons Cajun seasoning, or to taste

Instructions

Combine the rice and water in a saucepan, and bringto a boil. Cover, and reduce heat to low. Simmer for15 to 20 minutes, until rice is tender and water hasbeen absorbed.While the rice is cooking, melt the butter in a largeskillet over medium heat. Add the onion, and sauteuntil transparent. Stir in the garlic, and cook for aminute. Stir in the flour until well blended. Graduallystir in the tomato sauce and water, then add thecrawfish tails and bring to a simmer. Add the greenonions and season with salt, pepper, and Cajunseasoning. Simmer for 5 to 10 minutes over lowheat, until the crawfish is cooked but not tough.Serve over hot cooked rice.

Cook's Notes:

Page 342

North American

One Dish Jambalaya


Cajun/Creole Entree Corwynn Darkholme Unknown

History / Comments

"Quick, easy, savory and very hearty, this is truely and great main dish recipe for people on the go!!"Original recipe yield: 4 servings.

Ingredients

1 tablespoon vegetable oil1/2 pound chopped chicken breast meat1/2 pound Italian sausage, casings removed2 cloves garlic, minced1 (10.5 ounce) can condensed French onion soup1/3 cup picante sauce1 cup instant white rice1/2 pound cooked shrimp1/2 cup frozen green peas

Instructions

Heat oil in a large skillet. Add chicken, sausage andgarlic and saute until browned. Drain fat.Stir in soup and sauce and heat to a boil. Finally, stirin rice, shrimp and peas. Cover skillet and simmerfor 5 minutes or until heated through.

Cook's Notes:

Page 343

North American

Cajun Dirty Rice


Cajun/Creole Entree Shari Eisenbeck www.allrecipes.com

History / Comments

"One of our family's all-time favorites. Make it as spicy or mild as you please. It is hearty on a cold winter'snight. If you are cooking for a crowd, this recipe can easily be doubled. Be sure to serve this withcornbread!" Original recipe yield: 8 servings.

Ingredients

1 pound lean ground beef1 pound beef sausage1 onion, finely diced1 (8 ounce) package dirty rice mix2 cups water1 (10 ounce) can diced tomatoes with green chilepeppers2 (15 ounce) cans kidney beans, drainedsalt and pepper to taste

Instructions

In a skillet over medium heat, brown the groundbeef, sausage, and onion; drain.In a 2 quart saucepan, combine rice mix and 2 cupswater. Add diced tomatoes and chilies. Stir in thekidney beans. Bring to a boil, then add meatmixture. Season with salt and pepper. Return toboil, reduce heat, and cover, stirring occasionally.Cook for 25 minutes, until rice is easily fluffed with afork.

Cook's Notes:

Page 344

North American

Blackened Fish


Cajun/Creole Entree Susan Horvath www.allrecipes.com

History / Comments

"This recipe calls for trout, but catfish or red snapper would be equally good. Be sure to have a wellventilated kitchen!" Original recipe yield: 6 servings.

Ingredients

1 tablespoon paprika2 teaspoons dry mustard1 teaspoon cayenne pepper1 teaspoon ground cumin1 teaspoon black pepper1 teaspoon white pepper1 teaspoon dried thyme1 teaspoon salt3/4 cup unsalted butter, melted6 (4 ounce) fillets trout1/4 cup unsalted butter, melted

Instructions

In a small bowl, mix together paprika, dry mustard,cayenne pepper, cumin, black pepper, whitepepper, thyme and salt; set aside. Heat a heavycast iron pan on high heat until extremely hot, about10 minutes.Pour 3/4 cup melted butter into a shallow dish. Dipeach fillet into butter, turning once to coat bothsides. Sprinkle both sides of fillets with spicemixture, and gently pat mixture onto fish.Place fillets into hot pan without crowding. Carefullypour about 1 teaspoon melted butter over eachfillet. Cook until fish has a charred appearance,about 2 minutes. Turn fillets, spoon 1 teaspoonmelted butter over each, and cook until charred.Repeat with remaining fish.

Cook's Notes:

Page 345

North American

Boudreaux's Zydeco Stomp Gumbo


Cajun/Creole Entree Lupe Boudreaux & JasonParks

www.allrecipes.com

History / Comments

"Dis is da toe curlin Texicajun hybrid of a classic dish. This will put a smile on everyone's face that's eatin it.Throw on some Zydeco music and serve on a bed of rice with corn bread and a cold beer. Whewdoggie...be thankful to be alive and toast all us Texicajuns!!!" Original recipe yield: 10 servings.

Ingredients

1 tablespoon olive oil1 cup skinless, boneless chicken breast halves -chopped1/2 pound pork sausage links, thinly sliced1 cup olive oil1 cup all-purpose flour2 tablespoons minced garlic3 quarts chicken broth1 (12 fluid ounce) can or bottle beer6 stalks celery, diced4 roma (plum) tomatoes, diced1 sweet onion, sliced1 (10 ounce) can diced tomatoes with green chilepeppers,with liquid2 tablespoons chopped fresh red chile peppers1 bunch fresh parsley, chopped1/4 cup Cajun seasoning1 pound shrimp, peeled and deveined

Instructions

Heat oil in a medium skillet over medium high heat,and cook chicken until no longer pink and juices runclear. Stir in sausage, and cook until evenlybrowned. Drain chicken and sausage, and setaside.In a large, heavy saucepan over medium heat, blendolive oil and flour to create a roux. Stir constantlyuntil browned and bubbly. Mix in garlic, and cookabout 1 minute.Gradually stir chicken broth and beer into the rouxmixture. Bring to a boil, and mix in celery, tomatoes,sweet onion, diced tomatoes with green chilepeppers, red chile peppers, parsley, and Cajunseasoning. Reduce heat, cover, and simmer about40 minutes, stirring often.Mix chicken, sausage, and shrimp into the brothmixture. Cook, stirring frequently, about 20 minutes.

Cook's Notes:

Page 346

North American

Cajun Catfish Supreme


Cajun/Creole Entree Lu Post www.allrecipes.com

History / Comments

"I entered this recipe in a large neighborhood Cajun party contest, and won first prize. It is an unusual, butdelicious way of preparing catfish." Original recipe yield: 6 servings.

Ingredients

1 1/2 pounds catfish fillets, cut in strips2 teaspoons Cajun-style blackened seasoning4 tablespoons mayonnaise1/2 cup butter1 cup sliced fresh mushrooms1/2 cup chopped fresh parsley1 cup sliced green onions1 pound small, peeled shrimp2 (10.75 ounce) cans condensed cream of shrimpsoup

Instructions

Sprinkle catfish strips with blackened fish seasoning.Spread catfish with mayonnaise. Place in a shallowdish, cover, and refrigerate for 1 hour.In a large skillet, heat 4 tablespoons butter until itbegins to sizzle. Sear the fish strips until golden,turning once. Transfer to a 9x13 inch baking dish,and arrange fish in a single layer.In the same skillet, heat remaining 4 tablespoonsbutter over medium heat. Cook and stir mushroomsin butter until golden. Stir in parsley, green onions,and shrimp. Reduce heat to low, and cook untilshrimp are pink and tender. Stir in cream of shrimpsoup, and blend well. Ladle soup mixture over fishin baking dish.Bake at 375 degrees F (190 degrees C) for 30minutes.

Cook's Notes:

Page 347

North American

Cajun Crabmeat Au Gratin


Cajun/Creole Entree Dennis Morazan www.allrecipes.com

History / Comments

"Growing up in Louisiana, we were raised on Seafood. This Authentic Southern Crab dish is a favorite in myfamily." Original recipe yield: 8 servings.

Ingredients

2 egg yolks12 fluid ounces heavy cream1/4 cup butter1 large yellow onion, minced1 stalk celery, minced1 1/2 teaspoons salt1/2 teaspoon cayenne pepper1 teaspoon garlic powder1 teaspoon Creole seasoning1/4 cup all-purpose flour1/2 cup shredded Cheddar cheese1/2 cup shredded American cheese1 pound cooked crabmeat1 cup shredded sharp Cheddar cheese1 bunch green onions

Instructions

Preheat oven to 400 degrees F (200 degrees C).Lightly grease a 9x9 inch baking dish. In a bowl,whip together the egg yolks and heavy cream.Melt the butter in a large saucepan over mediumheat. Saute the onion and celery about 5 minutes.Season with salt, cayenne pepper, garlic powder,and Creole seasoning. Reduce heat to low, cover,and simmer 20 minutes, stirring occasionally, untilvery tender.Mix the flour into the saucepan, and cook and stircontinuously for 5 minutes. Mix in the egg yolkmixture. Stir in the 1/2 cup Cheddar cheese andAmerican cheese until melted. Remove from heatand fold in the crabmeat. Transfer the mixture tothe prepared baking dish.Bake 20 minutes in the preheated oven, until bubblyand lightly browned. Remove from heat and topwith the sharp Cheddar cheese and green onions.Allow the cheese to melt before serving.

Cook's Notes:

Page 348

North American

Crawfish Etouffee


Cajun/Creole Entree Southern Living magazine www.allrecipes.com

History / Comments

"Seafood markets sell frozen, peeled crawfish tails harvested in Louisiana or China. You can substitutepeeled shrimp, but the color won't be as intense." Original recipe yield: 6 servings.

Ingredients

1/2 cup butter or margarine1 large onion, chopped1/4 cup finely chopped celery1/4 cup chopped green bell pepper2 cloves garlic, minced1 pound peeled crawfish tails1 teaspoon salt1/2 teaspoon ground black pepper1/2 teaspoon onion powder1/4 teaspoon ground white pepper1/2 teaspoon hot sauce1 1/2 tablespoons all-purpose flour3/4 cup water1/2 cup finely chopped green onions1/2 cup chopped fresh parsleyHot cooked rice

Instructions

MELT butter in a large skillet over medium heat. Addonion and next 3 ingredients; saute, stirringconstantly, 5 minutes.STIR in crawfish and next 5 ingredients; cook 5minutes. Stir in flour; cook, stirring constantly, 2minutes.STIR in water gradually; cook over low heat 20minutes, stirring mixture occasionally.STIR in green onions and parsley; cook 3 minutes.Serve over rice.

Cook's Notes:

Page 349

North American

Cajun Pecan Catfish


Cajun/Creole Entree McCormick® & Company www.allrecipes.com

History / Comments

"The flavors of the Louisiana bayou country come to life in McCormick® Gourmet Collection® CajunSeasoning - a spicy- hot blend of peppers, onion, garlic and herbs. It's the easy way to spark this pecan-topped baked fish. Also good with snapper, grouper, or other firm fleshed fish fillets." Original recipe yield:4 servings.

Ingredients

1 pound catfish fillets2 tablespoons olive oil1 tablespoon McCormick® Gourmet Collection®Cajun Seasoning2 teaspoons lemon juice1 teaspoon McCormick® Gourmet Collection®Thyme Leaves1/3 cup finely chopped pecans2 tablespoons grated Parmesan cheese1 tablespoon dry breadcrumbs1 tablespoon McCormick® Gourmet Collection®Parsley Flakes

Instructions

Preheat oven to 425 degrees F. Coat a shallowbaking pan with nonstick cooking spray; place fishin pan.Combine oil, Cajun seasoning, lemon juice andthyme in a small bowl. Spoon or brush half themixture over fish.Add pecans, Parmesan cheese, breadcrumbs andparsley to remaining oil mixture; mix well. Spoononto fish and spread evenly. Bake 10 to 15 minutes(depending on thickness of fish), or until fish flakeseasily with a fork. If desired, garnish with lemon.

Cook's Notes:

Page 350

North American

Grilled Seafood Po' Boy


Cajun/Creole Entree Southern Living magazine www.allrecipes.com

History / Comments

"For a taste of New Orleans, sink your teeth into this easy- to-make sandwich." Original recipe yield: 4servings.

Ingredients

1 pound unpeeled, medium-size shrimp1 (10 ounce) fillet farm-raised catfish2 teaspoons Creole seasoning1/4 cup lemon juice1 teaspoon olive oil1/2 cup roasted sweet red peppers1 jalapeno pepper1/2 cup light mayonnaise2 tablespoons Creole mustard2 tablespoons chopped fresh parsley1 clove garlic, minced2 tablespoons sliced green onions8 slices tomato8 leaves lettuce4 French sandwich rolls, split and toasted

Instructions

PEEL shrimp, and devein, if desired. Cut fishcrosswise into 1-inch slices.COMBINE shrimp and fish in a shallow dish, andsprinkle with Creole seasoning. Cover and chill 2hours.STIR together lemon juice and oil; pour overseafood. Cover and chill 30 more minutes.CUT red peppers into thin strips; pat dry. Seed andchop jalapeno pepper. Stir together red pepperstrips, jalapeno pepper, mayonnaise, and next 4ingredients; set aside.DRAIN seafood, and place in a grill basket coatedwith cooking spray.GRILL, covered with grill lid, over medium-high heat(350 degrees to 400 degrees) 7 to 10 minutes oruntil shrimp turn pink and fish flakes with a fork,turning once.ARRANGE seafood, tomato, and lettuce evenly onbottom halves of sandwich rolls. Spread top halvesof rolls evenly with mayonnaise mixture, and placeon lettuce.

Cook's Notes:

Page 351

North American

Catfish Lafitte


Cajun/Creole Entree Unknown Southern Living magazine

History / Comments

"Pan-fried catfish in a Cajun cream sauce is my favorite. -- John Grisham" Original recipe yield: 4 servings.

Ingredients

2 eggs1 cup milk2 cups all-purpose flour1 1/4 teaspoons salt, divided1 1/2 teaspoons ground red pepper, divided4 (6 ounce) fillets catfishvegetable oil12 unpeeled, large fresh shrimp1 tablespoon butter or margarine2 teaspoons minced garlic1/4 cup white vermouth2 cups whipping cream1/4 cup chopped green onions, divided2 teaspoons lemon juice3 slices thinly sliced cooked ham, cut into stripsGarnish: lemon wedges

Instructions

STIR together eggs and milk.COMBINE flour, 1 teaspoon salt, and 1/2 teaspoonground red pepper in a shallow dish.DREDGE fillets in flour mixture; dip in milk mixture,and dredge again in flour mixture. Pour oil to adepth of 3 inches into a Dutch oven; heat to 360degrees. Fry fillets 6 minutes or until golden; drainon paper towels. Keep warm.PEEL shrimp, and devein, if desired.MELT butter in a large skillet over medium heat; addshrimp and garlic, and cook, stirring often, 3 to 5minutes, until shrimp turn pink. Remove shrimp,and set aside, reserving drippings in skillet.STIR vermouth into reserved drippings; bring to aboil, and cook 1 minute. Add whipping cream, 2tablespoons green onions, lemon juice, remaining1/4 teaspoon salt, and remaining red pepper; cook,stirring often 12 to 15 minutes or until sauce isthickened.ARRANGE catfish on a serving plate, and drizzlewith sauce. Top with shrimp and ham; sprinkle withremaining 2 tablespoons chopped green onions.Garnish, if desired.

Cook's Notes:

Page 352

North American

Creole Catfish Fillets


Cajun/Creole Entree Taste of Home's Light &Tasty

www.allrecipes.com

History / Comments

"Rub catfish fillets with a pleasant mixture of seasonings before cooking them quickly on the grill. The moistfish gets plenty of flavor when served with a spicy sauce and fresh lemon wedges." Original recipe yield: 4servings.

Ingredients

3 tablespoons reduced-fat plain yogurt2 tablespoons finely chopped onion1 tablespoon fat-free mayonnaise1 tablespoon Dijon mustard1 tablespoon ketchup1/2 teaspoon dried thyme1/4 teaspoon grated lemon peel1 teaspoon paprika1/2 teaspoon onion powder1/4 teaspoon salt1/8 teaspoon cayenne pepper4 (4 ounce ) filets catfish4 wedges lemon

Instructions

In a bowl, combine the first seven ingredients. Coverand refrigerate until serving. In another bowl,combine the paprika, onion powder, salt andcayenne; rub over both sides of fillets.Grill, covered, in a grill basket coated with nonstickcooking spray over medium-hot heat, or broil 6 inchfrom the heat for 5-6 minutes on each side or untilfish flakes easily with a fork. Serve with lemonwedges and yogurt sauce.

Cook's Notes:

Page 353

North American

Garlic Cajun Ribs


Cajun/Creole Entree John Samples www.allrecipes.com

History / Comments

"This is a tasty, treaty baby back ribs recipe, and it's real easy to prepare. Serve the remaining glaze withthe ribs." Original recipe yield: 8 servings.

Ingredients

1 1/2 gallons water2 tablespoons minced garlic4 tablespoons Cajun seasoning4 tablespoons seasoned salt4 pounds pork baby back ribs1 (18 ounce) bottle barbeque sauce2 tablespoons minced garlic2 tablespoons Cajun seasoning2 tablespoons seasoned salt6 tablespoons Worcestershire sauce

Instructions

Preheat grill for medium heat.In a large pot, bring the water to a boil. Seasonboiling water with 2 tablespoons garlic, 4tablespoons Cajun-style seasoning, and 4tablespoons seasoned salt. Boil ribs in seasonedwater for 15 to 20 minutes.In a mixing bowl, mix together barbeque sauce, 2tablespoons garlic, 2 tablespoons Cajun-styleseasoning, 2 tablespoons seasoned salt, andWorcestershire sauce.Place ribs in large baking dishes, and apply agenerous amount of the barbeque sauce mixture tothe ribs. Set aside for 10 to 15 minutes to marinate.Grill the ribs for 7 to 12 minutes per side, until nicelybrowned.

Cook's Notes:

Page 354

North American

Cajun Barbecued Chicken


Cajun/Creole Entree Janie Corliss www.allrecipes.com

History / Comments

"Finally, I can contribute my own original recipe! I created this when I bought some marinated chicken at thedeli and they would not divulge their recipe; I experimented and came up with an even better one! It ISoriginal and it IS good!" Original recipe yield: 6 servings.

Ingredients

1/4 cup vegetable oil1/2 cup white wine2 tablespoons Cajun seasoning6 skinless, boneless chicken breast halves

Instructions

In a bowl, mix the oil, white wine, and Cajunseasoning. Place chicken in the bowl, and coat withthe mixture. Cover, and refrigerate for at least 3hours.Preheat the grill for high heat.Lightly oil the grill grate. Discard marinade, and placechicken on the grill. Cook for 6 to 8 minutes on eachside, until juices run clear.

Cook's Notes:

Page 355

North American

Cajun Style Burgers


Cajun/Creole Entree Gail www.allrecipes.com

History / Comments

"These are spicy burgers cooked on the grill and topped with a hot barbeque sauce. Serve with hamburgerrolls, lettuce, tomato, and red onion." Original recipe yield: 4 servings.

Ingredients

1 pound ground beef3 tablespoons dry bread crumbs1 egg3 green onions, chopped1 tablespoon Cajun seasoning1 tablespoon prepared mustard1/4 cup barbeque sauce1 teaspoon Cajun seasoning4 slices Cheddar cheese

Instructions

Preheat grill for high heat.In a medium bowl, mix the ground beef, breadcrumbs, egg, green onions, 1 tablespoon Cajunseasoning, and mustard. Form into 4 patties.In a small bowl, blend the barbeque sauce and 1teaspoon Cajun seasoning.Lightly oil the grill grate, and cook the patties 5minutes per side, or until well done. Place a slice ofcheese on each burger, and allow to melt. Servewith seasoned barbeque sauce.

Cook's Notes:

Page 356

North American

Andouille and Chicken Creole Pasta


Cajun/Creole Entree Michelle www.allrecipes.com

History / Comments

"SPICY..SPICY..SPICY!!! Hope y'all like it hot, cuz that's how you're gettin'it!! Add some cayenne pepper ifyou like it even spicier!" Original recipe yield: 8 servings.

Ingredients

1/2 pound andouille sausage, diced2 skinless, boneless chicken breast halves - cut intostrips3 tablespoons Creole seasoning2 tablespoons margarine1 green bell pepper, seeded and sliced into strips1 red bell pepper, seeded and sliced into strips8 ounces fresh mushrooms, sliced4 green onions, chopped1 (14.5 ounce) can fat-free chicken broth1 cup 2% milk2 teaspoons lemon pepper2 teaspoons garlic powder1/4 cup cornstarch1/2 cup cold water1 (16 ounce) package linguine pasta

Instructions

Heat a large skillet over medium-high heat. Cooksausage and chicken with the Creole seasoninguntil the meat is about halfway done. Add themushrooms, green onion, green pepper and redpepper. Sautee over medium heat until themushrooms begin to shrink, about 10 minutes.Stir in the chicken broth and milk, season with lemonpepper and garlic powder, and reduce the heat tomedium- low. (Now is a good time to start boilingwater for the pasta.) Mix together the cornstarchand cold water until dissolved - I like to use a coffeemug. Stir into the skillet. Cook, stirring gently, untilthe sauce returns to a boil. Boil for one minute, thenremove from heat and set aside. Serve hot overcooked pasta.Place pasta in a large pot of lightly salted water. Boilfor 8 to 10 minutes, or until pasta is al dente. Drain.

Cook's Notes:

Page 357

North American

Creamy Cajun Crawfish Stew


Cajun/Creole Entree Aimee Jurista www.allrecipes.com

History / Comments

"This decadent dish pairs spicy crawfish and chicken with flavorful peppers, onions, and okra in a creamycheese sauce." Original recipe yield: 6 servings.

Ingredients

nonstick cooking spray1 onion, thinly sliced1 green bell pepper, cut into strips1 red bell pepper, cut into strips2 cups fresh okra, cut into 1/2 inch slices1 whole boneless, skinless chicken breast, cubed1 tablespoon Cajun seasoning1 pound whole cooked crawfish, peeled1/4 cup butter2 tablespoons all-purpose flour3 cups milk1/3 cup half-and-half cream1 pinch salt3 cups shredded Cheddar cheese1 cup freshly grated Romano cheese1/3 cup chili powder1 tablespoon ground paprika

Instructions

Spray a heavy bottom pot with cooking spray, andplace over medium heat. Saute onion, green bellpepper, red bell pepper and okra until soft. Seasonwith a pinch of Cajun seasoning. Remove from pot,and set aside.Coat pot with cooking spray (turn off flame whilespraying), and return to medium high heat. Sautechicken until no longer pink, and juices run clear.Season with 1 tablespoon Cajun seasoning. Stir incrawfish, and cook for 1 minute. Remove from pot,and set aside with vegetables.Melt butter in pot on medium low heat. Whisk in flouruntil roux begins to bubble. Add milk, and whiskuntil smooth. Add half-and-half, and whiskcontinuously until mixture thickens enough to coatthe back of a spoon. Add a pinch of salt. Stir inshredded Cheddar cheese a little at a time until wellincorporated. Add grated Romano cheese and whiskuntil incorporated. Season with chili powder andpaprika. Stir in chicken, crawfish and vegetablemixture. Simmer for 5 minutes.Note: This dish is excellent served on a spiralshaped long or short pasta, but my favorite way ofserving it is in a hollowed bread bowl made of acrusty bread with a lighter center (like a roundciabatta). Season the bread bowl with a little butteror olive oil and roasted garlic or garlic salt, thentoast the open bread bowl under the broiler untiljust browned. Scoop this stew into the bread bowland top with a little romano cheese. This dish isquite decadent, but oh-so-good. All other coursesshould be light to complement this very heavy maindish. Excellent with a semi-dry Gewurztraminer orRiesling to balance the richness of the spicy sauce.

Cook's Notes:

Page 358

North American

Cajun Style Stuffed Peppers


Cajun/Creole Entree Heidi Slonka Unknown

History / Comments

"A Cajun twist on a classic rice stuffed green pepper - andouille sausage, shrimp, and Creole seasoning."Original recipe yield: 6 servings.

Ingredients

6 large green bell peppers3 tablespoons olive oil1 onion, diced2 cloves garlic, minced1/2 teaspoon dried oregano1 tablespoon Creole seasoningblack pepper to taste3/4 pound shrimp, peeled and deveined1 1/2 links of andouille sausage, diced1 cup uncooked long-grain white rice2 1/2 cups chicken broth1 (8 ounce) can tomato sauce1 lemon - cut into wedges, for garnish (optional)Louisiana-style hot sauce (optional)

Instructions

Preheat oven to 325 degrees F (165 degrees C).Grease an 8x12 inch baking dish. Bring a large potof water to a boil. Remove tops and seeds frompeppers. Blanch in boiling water 3 minutes. Drainon paper towels.Heat olive oil in a large, deep skillet over mediumheat. Saute onion until translucent. Stir in garlic,and season with oregano, Creole seasoning andblack pepper. Stir in shrimp and sausage, and cookuntil shrimp turns pink, 5 minutes. Stir in rice, andcook 1 minute. Pour in chicken broth and tomatosauce. Cook until thick, 15 to 20 minutes. Fillpeppers with stuffing mixture, and place in bakingdish.Bake in preheated oven for 15 to 20 minutes, or untilheated through. Serve with lemon wedges and hotsauce.

Cook's Notes:

Page 359

North American

Cajun Paella


Cajun/Creole Entree J.D.Tyre www.allrecipes.com

History / Comments

"Chicken, shrimp, crawfish, andouille sausage, mushrooms, bell peppers and onion come together into arice-based dish that no one can resist! I've never been accused of timid use of ingredients!" Originalrecipe yield: 6 servings.

Ingredients

2 tablespoons olive oil4 chicken leg quarters2 (8 ounce) packages dirty rice mix5 cups water2 pounds whole cooked crawfish, peeled3/4 medium shrimp - peeled and deveined1/2 pound andouille sausage, sliced into rounds2 cups sliced mushrooms1 large green bell pepper, chopped1 large sweet onion, chopped3 cloves garlic, minced

Instructions

Heat oil in a heavy Dutch oven over medium highheat. Sear chicken on all sides until browned. Stir indirty rice mix and water. Stir in crawfish, shrimp,sausage, mushrooms, bell pepper, onion and garlic.Bring mixture to a boil, and stir. Reduce heat, coverand simmer until rice is tender, and moisture isabsorbed, 25 to 30 minutes.

Cook's Notes:

Page 360

North American

Chicken and Sliders


Canadian Entree Sharon Howard www.allrecipes.com

History / Comments

"This recipe is an old French Canadian recipe which originated during the depression. It consists of tenderpieces of chicken and homemade noodles swimming in a delicious gravy. A real rib sticker and a favouritewith my family during the winter. Sounds harder than it is and it is absolutely delicious!" Original recipeyield: 6 servings.

Ingredients

3 pounds whole chicken2 onions, quartered3 stalks celery, cut into 1 inch pieces2 bay leavessalt and pepper to taste1 egg4 cups all-purpose flour

Instructions

Wash chicken and place in large pot. Cover withwater and add chopped vegetables, bay leaves,salt and pepper. Bring to a boil, then reduce heatand simmer for about 2 hours or until meat comesaway easily from the bone. Remove chicken frombroth and strain liquid. Reserve the broth and discardall vegetables.When chicken is cool remove meat from the bonesand all skin, keeping the chicken meat inreasonably large pieces. To make thenoodles(sliders): Beat the egg with some of thecooled broth, measure out the flour, work the eggmixture into the flour adding broth as required untilthe dough forms a ball. Kneed the ball for a fewminutes. Roll out the dough on a floured surface.Cut the dough into strips about 1 1/2 inches wideand 3 inches long. Don't worry if they are irregularin shape. Leave any excess flour on the noodles.Bring the reserved broth to a rapid boil, add thenoodles and let them boil for about 5 minutes.Reduce heat, add cut up chicken and simmer untilthe broth is very thick like gravy (add a little flour tothicken if required). Add salt and pepper to taste.

Cook's Notes:

Page 361

North American

Canadian Cedar Planked Salmon


Canadian Entree Wendy L www.allrecipes.com

History / Comments

"Planked salmon is a method of cooking and smoking salmon that has been used for many years. Makesure to use natural (no preservatives) red cedar. The salmon is slow cooked, which produces a rich,smoky flavor. Guests enjoy the wonderful taste of this specially prepared salmon." Original recipe yield: 6servings.

Ingredients

24x8x1 inch untreated cedar plank6 (4 ounce) fillets salmon1/2 cup extra virgin olive oil1 large red onion, chopped1 lemon, sliced1/2 tablespoon black peppercorns, crushed

Instructions

Submerge untreated cedar plank in water. Soakapproximately 12 hours, or overnight. Preheat anoutdoor grill for high heat. Place prepared plank onthe grill, and sprinkle with coarse salt. Cover grilland heat plank 2 to 3 minutes, until dry. Adjust grilltemperature for medium heat. Rub salmon filetswith olive oil. Arrange on the plank. Top salmonwith red onion, lemon slices and black peppercorns.Cook salmon, covered, 10 to 12 minutes, or untilopaque and easily flaked with a fork.

Cook's Notes:

Page 362

North American

Salmon and Potato Pie


Canadian Entree Louise www.allrecipes.com

History / Comments

"A favorite with our family, this French-Canadian dish has been passed down from many generations. It's asimple dish that can be served with a bechamel sauce. If you like salmon you will enjoy this pie." Originalrecipe yield: 1 - 9 inch deep dish pie.

Ingredients

6 potatoes, peeled1 small onion, minced1 clove garlic, minced1 tablespoon butter1 (6 ounce) can red salmon, undrained1 teaspoon dried thyme1 cup milk2 (9 inch) unbaked pie shells1 to taste salt and pepper

Instructions

Preheat oven to 400 degrees F (200 degrees C).Bring a large pot of salted water to a boil. Addpotatoes and cook until tender but still firm, about15 minutes. Drain, cool and chop. In a mediumsaucepan, cook onions, garlic and butter overmedium heat until vegetables become transparentin color. Add onion/garlic mixture, salmon andthyme to cooked potatoes. Mash all together withmilk, adding just enough to bring about a mashedpotato consistency. Spread evenly into pie shell.Place second pie shell over top of salmon mixture.Cut slits into the upper shell, then pinch edges ofboth pie shells together. Bake on lower rack of ovenfor 45 minutes.

Cook's Notes:

Page 363

North American

Reveillon Tourtiere


Canadian Entree Nicole www.allrecipes.com

History / Comments

"A French Canadian meat pie usually served Christmas eve, this pie has a lightly spiced and herbed porkfilling with a pastry crust." Original recipe yield: 1 -9 inch pie.

Ingredients

1 tablespoon vegetable oil2 pounds ground pork1 1/2 cups beef stock3 small onion, chopped2 cups fresh sliced mushrooms3 cloves garlic, minced1 cup chopped celery1 teaspoon salt1/2 teaspoon ground cinnamon1/2 teaspoon ground black pepper1/2 teaspoon dried savory1/4 teaspoon ground cloves1 cup fresh bread crumbs1/2 cup chopped parsley1 recipe pastry for a 9 inch double crust pie1 egg1 teaspoon water

Instructions

In a large skillet, heat oil over medium high heat.Cook pork, breaking up with spoon, for about 10minutes or until no longer pink. Drain fat. Stir instock, onions, garlic, mushrooms, celery, salt,cinnamon, pepper, savory, and cloves; bring to aboil. Reduce heat to medium low. Simmer for 35 to45 minutes, or until 2 tablespoons liquid is left. Stirin fresh bread crumbs and parsley. Taste, andadjust the seasoning to your liking. Cover, andrefrigerate until cold. The filling can be stored for upto one day. Roll out pastry to about 1/8 inchthickness, and fit to pie plate. Spoon filling intoshell. Roll out top pastry. Moisten rim of pie shellwith water. Cover with top pastry, pressing edgestogether to seal. Trim and flute pastry edge. Beategg with water, and brush over the top pastry. Cutsteam vents in top. Bake at 375 degrees F (190degrees C) for 40 to 45 minutes, or until goldenbrown. Allow to cool for about 10 minutes beforeserving.

Cook's Notes:

Page 364

North American

Firehouse Clam Bake New England Style


New England Entree Star Pooley www.allrecipes.com

History / Comments

"Growing up along the Eastern seaboard in Rhode Island, seafood is a staple of the state! This is awonderful recipe that is prepared right on the beach!! A lot of work, but well worth it! You'll have to collect alot of stones and seaweed for this dish." Original recipe yield: 30 servings.

Ingredients

20 small (1 pound) lobsters20 pounds clams in shell, scrubbed10 pounds mussels, cleaned and debearded10 pounds cod20 white potatoes20 sweet potatoes20 ears fresh corn5 pounds bratwurst5 pounds hot dogs5 pounds pork sausage3 pounds sweet onions

Instructions

At the beach dig a hole in the sand with theapproximate proportions: width = 2 feet, length = 4feet, depth = 1-1/2 feet. Line the hole with stonesfrom the beach. Build a fire inside of the hole andcover with rocks from the beach. Heat the stonesfor 2 to 3 hours.Remove coals and/or embers from the hole. Arrangehot stones evenly across the bottom of the hole.Place fresh 1/2 bushel seaweed (wet) on top of thehot stones.Working quickly layer the food on top of theseaweed, the food should be layered evenly on topof each other in the following order: clams,mussels, fish, sausage, hotdogs (wrapped incheesecloth), onions, potatoes (white and sweet),corn, and finally lobsters.Cover food with a clean, wet cloth. Place remainingseaweed on top of cloth.Cover entire hole of food with a wet tarpaulin, sealingthe steam created by the hot stones and seaweedin. Allow a very small amount of steam to escape torelieve pressure. Let bake cook for 1 or more hours.The bake is completed when the potatoes are soft.Serve bake with melted butter to dip the seafood inand lobster crackers. Don't forget napkins -- you'llneed 'em!

Cook's Notes:

Page 365

North American

Southern Pulled Pork


Southern Entree BrendaSum www.allrecipes.com

History / Comments

"This recipe starts out on the stove, and ends up in the slow cooker! Add your favorite BBQ sauce and eatplain or on a bun! Great for parties." Original recipe yield: 6 servings.

Ingredients

1 tablespoon butter2 pounds boneless pork roast1 tablespoon Cajun seasoning1 medium onion, chopped4 cloves garlic, crushed4 cups water1 tablespoon liquid smoke flavoring

Instructions

Cut the pork roast into large chunks. Seasongenerously with the Cajun seasoning. Melt butter ina large skillet over medium-high heat. Add pork,and brown on all sides. Remove from the skillet,and transfer to a slow cooker.Add the onion and garlic to the skillet, and cook for afew minutes until tender. Stir in the water scrapingthe bottom to include all of the browned pork bitsfrom the bottom of the pan, then pour the wholemixture into the slow cooker with the pork. Stir inliquid smoke flavoring.Cover, and cook on High for 6 hours, or until meat isfalling apart when pierced with a fork. Removepieces of pork from the slow cooker, and shred.Return to the slow cooker to keep warm whileserving.

Cook's Notes:

Page 366

North American

Carolina Fish Cakes


Southern Entree Becky Wergers www.allrecipes.com

History / Comments

"These fish cakes are great with tartar or cocktail sauce or a simple squeeze of fresh lemon or lime. For achange of pace add a bit of chili powder, cilantro and jalapeno or a teaspoon of Cajun spice. Nice servedwith boiled red potatoes and a spinach salad. This recipe has two cooking options: you can fry the cakesor bake them -- it's up to you!" Original recipe yield: 12 fish cakes.

Ingredients

3 cups water2 potatoes, peeled1/3 cup minced onion1/3 cup chopped green bell pepper1/3 cup red bell pepper, chopped1/3 cup chopped celery2 tablespoons butter3 1/2 cups cooked cod, boned and flaked4 tablespoons all-purpose flour2 tablespoons grated Parmesan cheese1 teaspoon Old Bay Seasoning TM1/4 teaspoon mustard powder1/2 teaspoon saltground black pepper to taste1/2 cup milk1/2 cup dry bread crumbs

Instructions

Preheat oven to 400 degrees F (200 degrees C).Grease two baking sheets. Bring 3 cups of water toa boil. Add potatoes and cook until tender but stillfirm, about 15 minutes. Drain and mash. Reserve 1cup mashed potatoes; discard remainder.In a large saucepan, saute onion, green and red bellpepper and celery in butter over medium high heatuntil tender. Turn heat to low and fold in flaked fish.Slowly mix in flour, cheese, Old Bay seasoning, drymustard, salt, pepper, mashed potatoes and milk.Mix gently but thoroughly. Remove pan from heat.With floured hands shape batter into cakes 1/2 inchby 3 inches. Coat with breadcrumbs.If you are baking the fish cakes bake them for 10minutes, flip the cakes and bake another 15minutes until golden brown.

Cook's Notes:

Page 367

North American

Outer Banks Style Clam Dish


Southern Entree Clamhead5 www.allrecipes.com

History / Comments

"Potatoes and clams in broth are served with crispy bits of fatback sprinkled over the top. If good fatback ishard to find in your area, you may substitute with bacon. This is the way they've made it down home formore than 100 years. It ain't fancy, but oh my is it fine!" Original recipe yield: 4 servings.

Ingredients

1/3 pound fatback, diced1 large onion, diced4 medium red potatoes, diced1 (8 ounce) bottle clam juicefreshly ground black pepper to taste24 shucked clams, with liquid

Instructions

Place fatback in a large skillet over medium-highheat, and cook until crisp. Remove pieces, and setaside. Reduce heat to medium, and add onion. Fryonions in the fatback grease until softened. Stir inpotatoes, making sure they are well coated with thefatback grease. Season generously with pepper.Pour in the liquid from the clams, and the bottle ofclam juice. Cover, and simmer gently for about 15minutes.While the potatoes are simmering, chop clams intopieces. Add clams to potatoes during the last 3minutes. Serve in deep bowls with the crispy bits offatback sprinkled over the top.

Cook's Notes:

Page 368

North American

Shrimp over Cheese Grits


Southern Entree J. D. Tyre www.allrecipes.com

History / Comments

"Shrimp is sauteed with peppers and sweet onion, and served over a pile of hot cheese grits. I had avariation of this at a local restaurant, added a few things, and made it mine! Garlic bread makes a greatside! be sure to have Tabasco on hand to add appropriate spice." Original recipe yield: 6 servings.

Ingredients

4 1/2 cups water1/2 cup cream1 3/4 cups hominy grits6 ounces processed cheese, cubed1 tablespoon olive oil1/2 green bell pepper, sliced1/2 red bell pepper, sliced1 Vidalia onions, thinly sliced1 clove garlic, minced1 1/2 pounds fresh shrimp, peeled and deveinedsalt and ground black pepper to taste1 dash hot pepper sauce (optional)

Instructions

Combine the water and cream in a saucepan overmedium heat. Bring to a boil, and stir in the grits.When the grits start to thicken, stir in the processedcheese, and simmer, stirring occasionally until gritsare thick and ready to eat, about 10 minutes.While you are waiting on the grits, heat the olive oilin a large skillet over medium-high heat. Saute thegreen and red peppers with the onion and garlic.When the grits are almost done, add the shrimp tothe saute mixture, and cook for about 5 moreminutes, or just until the shrimp is cooked through.Season with salt and pepper to taste.Serve the cheese grits with a generous helping ofthe shrimp saute over them. Add a dash of hotpepper sauce for heat if you like.

Cook's Notes:

Page 369

North American

Barbecued Shredded Beef


Southern Entree j.d. www.allrecipes.com

History / Comments

"It's so good and easy. Serve on a bun with onion slices." Original recipe yield: 5 to 7 servings.

Ingredients

3 pounds beef roast2 onions, chopped2 (12 fluid ounce) cans or bottles beer6 teaspoons Worcestershire sauce2 teaspoons liquid smoke flavoring2 teaspoons garlic powder2 teaspoons ground black peppersalt to taste1 (18 ounce) bottle barbecue sauce2 cups water

Instructions

Preheat oven to 275 degrees (135 degrees C).Place roast in a large roasting pan and scatterchopped onions over.In a large bowl, combine Worcestershire sauce,liquid smoke, garlic powder, salt and pepper. Pourin beer, stir and add to roasting pan. Add water tothe top of beef. Cover and cook in oven at 275degrees F (135 degrees C) for 4 to 5 hours.When meat is cooked, shred meat with 2 forks, addbarbecue sauce and mix well.

Cook's Notes:

Page 370

North American

Kentucky Hot Brown


Southern Entree Kristie Vaughn www.allrecipes.com

History / Comments

"If you're a southern belle or gentleman at heart you have to try this one! Hot turkey over hot toast andsmothered in a buttery sauce. There are two things Kentucky does right-- horse racing and the hot brown.This is also great for Thanksgiving leftovers!" Original recipe yield: 4 Hot Browns.

Ingredients

1/2 cup butter6 tablespoons all-purpose flour3 cups milk1/2 cup freshly grated Parmesan cheese, divided1 egg, beatensalt and pepper to taste1 tablespoon butter2 cups sliced fresh mushrooms1 tomato, thinly sliced1 pound thinly sliced cooked turkey8 slices bread, toasted8 slices bacon, cooked

Instructions

In a large skillet, melt 1/2 cup butter over mediumheat. Stir in enough flour to absorb all of the butter.Slowly whisk in the milk, and 6 tablespoons ofParmesan cheese. Stir in the egg to thicken thesauce, but do not allow to boil. Remove from heat,and season with salt and pepper to taste.Heat remaining tablespoon of butter in a small skillet.Saute mushrooms in the butter until soft. Set aside.Preheat your oven's broiler. For each Hot Brown,place two slices of toast onto a heatproof plate ordish. Cover the toast with about 1/4 cup sauteedmushrooms and a couple of tomato slices. Place aliberal amount of turkey onto each Hot Brown, andpour an even more liberal amount of sauce over.Smother that baby. Sprinkle remaining Parmesancheese over the top. Repeat with remainingingredients.Place the entire dish under the broiler until the sauceis speckled brown and bubbly. Remove frombroiler, criss-cross two slices of bacon on top, andserve!

Cook's Notes:

Page 371

North American

Chicken Fried Steak


Southern Entree Barbara www.allrecipes.com

History / Comments

"Breaded and deep fried beef cutlets are known as chicken fried steak because of the similarity in cookingmethod to fried chicken. This is a family recipe that we have used for years. Vegetable oil may be used inplace of shortening for frying." Original recipe yield: 4 servings.

Ingredients

1 pound boneless beef top loin2 cups shortening1 egg, beaten1 cup buttermilksalt and pepper to taste1/4 teaspoon garlic powder1 cup all-purpose flour1/4 cup all-purpose flour1 quart milksalt and pepper to taste

Instructions

Cut top loin crosswise into 4 (4 ounce) cutlets. Usinga glancing motion, pound each cutlet thinly with amoistened mallet or the side of a cleaver.In a large, heavy skillet, heat 1/2 inch shortening to365 degrees F (185 degrees C).While the shortening is heating, prepare cutlets. In ashallow bowl, beat together egg, buttermilk, salt andpepper. In another shallow dish, mix together garlicpowder and 1cup flour. Dip cutlets in flour, turningto evenly coat both sides. Dip in egg mixture,coating both sides, then in flour mixture once again.Place cutlets in heated shortening. Cook until goldenbrown, turning once. Transfer to a plate lined withpaper towels. Repeat with remaining cutlets. Draingrease, reserving 1/2 cup.Using the reserved drippings in the pan, preparegravy over medium heat. Blend in 1/4 cup flour toform a paste. Gradually add milk to desiredconsistency, stirring constantly. For a thicker gravyadd less milk; for a thinner gravy stir in more. Heatthrough, and season with salt and pepper to taste.Serve over chicken fried steak.

Cook's Notes:

Page 372

North American

Southern Grilled Barbecued Ribs


Southern Entree Boo www.allrecipes.com

History / Comments

"These ribs will have the smoky flavor without all the grilling time. It takes just 30 minutes on the grill togive the ribs that smoky flavor Southerners expect. You can use this recipe for spare ribs too, just bake for15 minutes longer." Original recipe yield: 8 servings.

Ingredients

4 pounds baby back pork ribs2/3 cup water1/3 cup red wine vinegar1 cup ketchup1 cup water1/2 cup cider vinegar1/3 cup Worcestershire sauce1/4 cup prepared mustard4 tablespoons butter1/2 cup packed brown sugar1 teaspoon hot pepper sauce1/8 teaspoon salt

Instructions

Preheat oven to 350 degrees F (175 degrees C).Place ribs in two 10x15 inch roasting pans. Pourwater and red wine vinegar into a bowl, and stir.Pour diluted vinegar over ribs and cover with foil.Bake in the preheated oven for 45 minutes. Bastethe ribs with their juices halfway through cooking.In a medium saucepan, mix together ketchup, water,vinegar, Worcestershire sauce, mustard, butter,brown sugar, hot pepper sauce, and salt; bring to aboil. Reduce heat to low, cover, and simmerbarbeque sauce for 1 hour.Preheat grill for medium heat.Lightly oil preheated grill. Transfer ribs from the ovento the grill, discarding cooking liquid. Grill overmedium heat for 15 minutes, turning ribs once.Baste ribs generously with barbeque sauce, andgrill 8 minutes. Turn ribs, baste again with barbequesauce, and grill 8 minutes.

Cook's Notes:

Page 373

North American

Southern Fried Chicken


Southern Entree Cindy Garrick www.allrecipes.com

History / Comments

"This recipe is originally from Alabama, and has been passed down for generations." Original recipe yield:6 servings.

Ingredients

1 (3 pound) whole chicken, cut into pieces1 cup all-purpose floursalt to tasteground black pepper to taste1 teaspoon paprika1 quart vegetable oil for frying

Instructions

Season chicken pieces with salt, pepper, andpaprika. Roll in flour.Add 1/2 to 3/4 inch oil to a large, heavy skillet. Heatto approximately 365 degrees F (185 degrees C).Place chicken pieces in hot oil. Cover, and fry untilgolden, turning once. Drain on paper towels.

Cook's Notes:

Page 374

North American

Beaufort Stew


Southern Entree Kim Weisner www.allrecipes.com

History / Comments

"This is a South Carolina Lowcountry recipe. Very easy!" Original recipe yield: 8 servings.

Ingredients

1 pound smoked sausage links, sliced10 frozen small corn cobs10 small red potatoes1 (3 ounce) package dry crab and shrimp seasoningmix1 1/2 pounds unpeeled, large fresh shrimpsalt to taste

Instructions

Place the sausage, corn, potatoes, and dry crab andshrimp seasoning mix in a large pot filled withenough boiling water to cover. Cook 10 minutes, oruntil potatoes are tender. Mix in the shrimp, andcontinue cooking until opaque. Drain, season withsalt, and serve warm.

Cook's Notes:

Page 375

North American

Soul Smothered Chicken


Southern Entree Veronica Rockett www.allrecipes.com

History / Comments

"You can't just go to any restaurant and get smothered chicken like you would if you went down to theurban neighborhoods in Houston. This meal of browned chicken in a savory chicken gravy sauce is bestwhen served over a bed of white rice." Original recipe yield: 8 servings.

Ingredients

1/2 cup butter1 whole chicken, cut into pieces1 teaspoon salt1/2 teaspoon ground black pepper3/4 cup all-purpose flour3 cups chopped yellow onions1 cup chopped celery3 cloves garlic, chopped2 cups chopped carrots3 cups chicken broth3 tablespoons all-purpose flour1/4 teaspoon cayenne pepper2 teaspoons salt1/4 teaspoon ground black pepper

Instructions

Melt the butter in a large skillet over medium-highheat. Season chicken pieces with 1 teaspoon saltand 1/2 teaspoon pepper. Dredge in 3/4 cup flour,place in the skillet, and brown on all sides. Setchicken aside, and drain skillet, reserving about 1tablespoon butter. Reduce skillet heat to medium-low, and stir in onions, celery, garlic, and carrots.Cook 5 minutes, until tender. Gradually mix inchicken broth and flour. Season with cayennepepper and remaining salt and pepper. Bring to aboil, and reduce heat to low. Return chicken to theskillet, cover, and continue cooking 30 minutes, untilchicken juices run clear and gravy has thickened.

Cook's Notes:

Page 376

North American

Dave's Low Country Boil


Southern Entree Lisa Guidos www.allrecipes.com

History / Comments

"Famous in the Low Country of Georgia and South Carolina. This boil is done best on an outdoor cooker. Ithas sausage, shrimp, crab, potatoes and corn for an all-in-one pot all-you-can-eat buffet!" Original recipeyield: 15 servings.

Ingredients

Old Bay Seasoning TM to taste5 pounds new potatoes3 (16 ounce) packages cooked kielbasa sausage,cut into 1inch pieces8 ears fresh corn, husks and silks removed5 pounds whole crab, broken into pieces4 pounds fresh shrimp, peeled and deveinednewspapersbeer

Instructions

Heat a large pot of water over an outdoor cooker, ormedium- high heat indoors. Add Old Bay Seasoningto taste, and bring to a boil. Add potatoes, andsausage, and cook for about 10 minutes. Add thecorn and crab; cook for another 5 minutes, then addthe shrimp when everything else is almost done,and cook for another 3 or 4 minutes.Drain off the water, and pour the contents out onto apicnic table covered with newspaper. Grab a paperplate and a beer and enjoy!

Cook's Notes:

Page 377

North American

Atlanta Brisket


Southern Entree Unknown Unknown

History / Comments

This is a traditional Atlanta recipe. Remember that Atlanta is home to Coca Cola.

Ingredients

1 12 oz bottle chili sauce1 12 oz can Coca Cola Classic1 envelope dry onion soup mix1 4 lb beef brisket

Instructions

Preheat oven to 325°. Combine the first threeingredients. Put the brisket in an oven-proof pan,pour on the sauce, cover, and bake one hour perpound. Allow the brisket to cool, and then put it inthe refrigerator overnight. Remove the fat from thepan. Remove the brisket, slice it across the graininto thin slices, and return it to the pan. Spoon thesauce over the brisket, cover the pan, and reheat itat 350° for one hour.

Cook's Notes:

Page 378

North American

Ribs with Plantation Sauce


Southern Entree Unknown Unknown

History / Comments

I'm afraid I've lost the original source, but whoever it was, I want to thank them!

Ingredients

1/2 cup catsup1/2 cup strong coffee1/4 cup molasses1/4 cup honey1/4 cup Dijon mustard1/4 cup vinegar2 tbsp Worcestershire sauce1 tsp garlic salt1/2 tsp hot pepper sauce (or more to your taste)1/4 tsp liquid smokeapproximately 4 lbs of country-style ribs

Instructions

Combine and simmer the first 10 ingredients for 15minutes. Put ribs (meaty side down) in a roastingpan. Roast 30 minutes in a 450 degree oven. Drainfat and turn ribs over. Reduce oven to 350 androast 60 minutes more. Cover with sauce duringlast final 30 minutes.

Cook's Notes:

Page 379

North American

Turkey Red


Southwestern Entree Kathleen Davis Unknown

History / Comments

This recipe was created by Kathleen Davis. It was a winner in the Pace Picante Sauce cooking contest.

Ingredients

1 tbsp olive oil4 cloves garlic, minced (in total)2 tbsp chili powder1/2 tsp cayenne pepper1 tsp dry mustard1 1/2 cups catsup1/4 cup brown sugar1/4 cup granulated sugar1/2 cup cider vinegar1 1/2 cups picante sauce (in total)1 lb lean ground turkey3/4 cup dry bread crumbs1 egg, beaten3 green onions, chopped2 tbsp Worcestershire sauce

Instructions

Preheat oven to 425. Saute 3 cloves of minced garlicin olive oil for one minute in a saucepan. Add chilipowder, cayenne, mustard, catsup, sugar, and 3/4cup picante sauce to the pan. Bring mixture to boil,and simmer while the meatballs are beingprepared. Combine the turkey with the remainingingredients, and form into one-inch balls. Arrangemeatballs on a cookie sheet with sides, and bakefor 15 minutes. Place meatballs on a serving platter,and top with the sauce.

Cook's Notes:

Page 380

North American

Santa Fe Chicken


Southwestern Entree Unknown Unknown

History / Comments

Unknown

Ingredients

2 tbsp olive oil1 large onion, finely chopped1 large green pepper, finely chopped1 tbsp chili powder1 cup orange juice2 tbsp brown sugar1/4 cup medium salsa1/2 tsp seasoned salt4 boneless chicken breast halves

Instructions

Heat oil in a sauce pan, and saute onion and greenpepper. Add chili powder, and cook for 1 minute,stirring constantly. Preheat broiler. Add theremaining ingredients (except chicken) to the pan,stir well, heat to a boil, reduce heat, and simmer for5 minutes. Add chicken to the pan, and coat withsauce. Arrange chicken on broiler pan, and placebroiler pan 5 inches from heat source. Broil chickenfor 5 minutes, turn over, cover with remainingsauce, and broil for 5 more minutes.

Cook's Notes:

Page 381

North American

Southwestern Grilled Chicken with Lime Butter


Southwestern Entree McCormick & Company www.allrecipes.com

History / Comments

"Chef Robert Del Grande, owner and executive chef of Houston's Cafe Annie captures the flair andessence of the Southwest with a combination of cinnamon, chili powder, cocoa and pepper. A spike oflime in the butter drizzle adds refreshing zest." Original recipe yield: 8 servings.

Ingredients

1 tablespoon McCormick Ground Cinnamon1 tablespoon McCormick Chili Powder1 tablespoon brown sugar1 teaspoon cocoa powder1/2 teaspoon salt1/4 teaspoon McCormick Ground Black Pepper3 tablespoons olive oil1 tablespoon balsamic vinegar3 1/2 pounds bone-in chicken parts

LIME BUTTER:1/2 cup butter, melted1 tablespoon fresh lime juice1 serrano chile, minced2 tablespoons finely minced white onion1/4 cup finely chopped fresh cilantro1 pinch McCormick Ground Black Pepper

Instructions

In a small bowl, combine first 8 ingredients. With aspoon or a basting brush, spread seasoning pasteover the chicken.Grill chicken using medium heat for a gas grill orindirect heat for a charcoal grill. Close the lid andgrill until chicken reaches 180 degrees F in thethighs and 170 degrees F in the breast, about 30minutes.In a small bowl, combine all lime butter ingredients.Drizzle over chicken just before serving or serveseparately for dipping.

Cook's Notes:

Page 382

North American

Shrimp and Crab Enchiladas


Southwestern Entree Lisa L. Unknown

History / Comments

"Enchiladas made with shrimp, crab and Jack cheese. This is a great dish with a Southwestern flair."Original recipe yield: 12 servings.

Ingredients

12 (12 inch) flour tortillas8 ounces Monterey Jack cheese, shredded1 (6 ounce) can crab meat, drained1 pound cooked medium shrimp, shelled anddeveined1 (20 ounce) can green enchilada sauce1 (8 ounce) container sour cream1 bunch green onions, chopped

Instructions

Preheat oven to 350 degrees F (175 degrees C).Lay tortillas on a flat surface. In the middle of eachtortilla place equal amounts of cheese, crab, andshrimp. Set aside some cheese to sprinkle on top ofthe tortillas. Roll the tortillas to form enchiladas.Arrange side by side in a 9x13 inch baking pan.Pour green enchilada sauce over all of theenchiladas; the green sauce should cover theenchiladas completely. Sprinkle the remainingcheese over the enchiladas.Cover, and bake for 30 minutes in the preheatedoven. Remove cover, and continue baking 15minutes. Top enchiladas with sour cream and greenonions to serve.

Cook's Notes:

Page 383

North American

Chili Cumin Stuffed Chicken Breasts


Tex-Mex Entree MMTAYLOR2 www.allrecipes.com

History / Comments

"This is a Tex-Mex twist on stuffed chicken breasts. Chicken breasts are slow cooked with green and redpeppers, tomato, cilantro, and cheese." Original recipe yield: 4 servings.

Ingredients

1/2 cup shredded Cheddar cheese1/4 cup chopped green bell pepper1/4 cup chopped red bell pepper1/4 cup minced cilantro1/4 cup diced tomatoes1/2 teaspoon chili powder1/2 teaspoon ground cumin1/8 teaspoon salt4 skinless, boneless chicken breast halves -pounded to 1/4inch thicknesstoothpicks

Instructions

In a bowl, mix the shredded Cheddar cheese, greenpepper, red pepper, cilantro, and tomatoes. Seasonwith chili powder, cumin, and salt. Cover one sideof the chicken breasts with enough cheese mixtureto coat. Roll breasts over mixture, and secure withtoothpicks.Place the chicken breasts in a slow cooker. Pour inthe remaining cheese mixture. Cover, and cook 3hours on High.

Cook's Notes:

Page 384

North American

Taco Bake


Tex-Mex Entree Leslie Unknown

History / Comments

"This is a wonderful Tex-Mex dish to serve to guests or your family. Serve with tortilla chips." Originalrecipe yield: 8 servings.

Ingredients

1 1/2 pounds lean ground beef1 (1.25 ounce) package taco seasoning mix1 (16 ounce) can refried beans1 (16 ounce) jar salsa2 cups shredded Monterey Jack cheese

Instructions

Preheat oven to 325 degrees F (160 degrees C). Ina large, heavy skillet over medium-high heat, brownground beef, and drain fat. Mix in dry tacoseasoning.Spoon browned meat into a 9x13 inch glass bakingdish.Spoon a layer of refried beans over meat, then salsa.Top with shredded cheese.Bake about 20 to 25 minutes in the preheated oven.

Cook's Notes:

Page 385

North American

Poblano Chicken Enchilada Casserole


Tex-Mex Entree TygerCooks Unknown

History / Comments

"I've begun making my enchiladas casserole style, which saves a lot time, not to mention burned fingers. :)However, everyone still raves over my enchiladas, and this recipe recently earned a round of applausewhen I made them on a skiing holiday. The sauce is actually a modified Alfredo recipe and is also greatover fajitas." Original recipe yield: 8 servings.

Ingredients

6 tablespoons butter, divided6 skinless, boneless chicken breast halves2 fresh poblano peppers, seeded and sliced intostrips4 fresh jalapeno peppers, seeded and diced2 cloves garlic, chopped1 lime, halved1/4 cup all-purpose flour1 pint half-and-half1 bunch fresh cilantro, chopped1 (8 ounce) package fresh mushrooms, sliced2 ounces sour cream12 (6 inch) corn tortillas4 cups shredded mozzarella cheese

Instructions

Melt 2 tablespoons butter in a large skillet overmedium heat. Place the chicken breasts in theskillet. Mix in the poblano peppers, jalapenopeppers, and garlic. Squeeze the juice from onelime half over the chicken, and place the lime peeland pulp into the skillet. Cover, and simmer 25minutes, stirring occasionally, until chicken juices runclear. Remove from heat, cool, and cut chicken intocubes.Preheat oven to 350 degrees F (175 degrees C).Melt 1/4 cup butter in a medium saucepan over lowheat. Gradually stir in the flour and half-and-half.Mix in the cilantro, mushrooms, sour cream, andjuice of remaining lime half. Cook and stir 10minutes, until mushrooms are tender.Line the bottom of a 9x13 inch baking dish with 6tortillas. Arrange 1/2 the chicken and pepper mixtureover the tortillas. Sprinkle with 1 cup cheese, andcover with remaining tortillas. Layer with remainingchicken and pepper mixture, and pour the cilantrosauce evenly over the casserole. Top withremaining cheese.Bake 25 minutes in the preheated oven, until cheeseis melted and lightly browned.

Cook's Notes:

Page 386

North American

Tex-Mex Pork


Tex-Mex Entree Letha www.allrecipes.com

History / Comments

"Mexican style shredded pork. Serve rolled up in tortillas, taco shells or on burger buns with shreddedlettuce, diced red onion and sour cream." Original recipe yield: 8 servings.

Ingredients

1 (8 ounce) can tomato sauce1 cup barbeque sauce1 onion, chopped2 (4 ounce) cans diced green chile peppers1/4 cup chili powder1 teaspoon ground cumin1 teaspoon dried oregano1/4 teaspoon ground cinnamon2 1/2 pounds boneless pork loin roast, trimmed1/2 cup chopped fresh cilantro

Instructions

In a 3 quart or larger slow cooker, mix tomato sauce,barbeque sauce, onion, green chile peppers, chilipowder, cumin, oregano, and cinnamon. Place porkin slow cooker, and spoon sauce over to coat. themeat.Cover, and cook on Low 8 to 10 hours, or until porkis tender.Remove pork to a cutting board. Using 2 forks, pullmeat into shreds. Pour sauce into a serving dish;stir in cilantro and shredded pork.

Cook's Notes:

Page 387

North American

Chicken Nachos


Tex-Mex Entree MichelleYC Unknown

History / Comments

"Super-simple but totally killer nachos! These are to die for with some guacamole, sour cream and salsa. Ifit's too spicy for you, just leave out the cayenne." Original recipe yield: 6 servings.

Ingredients

2 skinless, boneless chicken breast halves -chopped2 tablespoons vegetable oil1 teaspoon cayenne pepper, or to taste1 (12 ounce) package corn tortilla chips, or asneeded1 (8 ounce) package shredded Mexican-style cheeseblend1 (7 ounce) can diced green chilies, drained

Instructions

In a medium bowl, stir together the chicken,vegetable oil, and cayenne pepper. Let stand for 15minutes, or longer if desired.Heat a skillet over medium-high heat. Add thechicken mixture, and fry until chicken is no longerpink. Remove from heat, and set aside.Preheat the oven to 325 degrees F (165 degrees C).Spread a thin layer of tortilla chips in a 9x13 inchbaking dish. Sprinkle 1/4 of the chicken, 1/4 of thechilies, and 1/4 of the cheese over the chips.Repeat layers ending with cheese on the top.Bake for 15 to 20 minutes in the preheated oven,until the cheese is melted and everything is heatedthrough. Serve with your favorite nacho toppings.

Cook's Notes:

Page 388

North American

Sour Cream Enchiladas


Tex-Mex Entree Phil Brittin and JosephDaniel

Unknown

History / Comments

Modified from a recipe of the same name that appears on page 118 of Texas on the Half Shell by PhilBrittin and Joseph Daniel, published in 1982 by Doubleday of New York.

Ingredients

2 tbsp oil2 lbs ground beef (or 1 lb ground beef and 1 lbgroundturkey)1 onion, chopped1 green pepper, chopped1 tbsp minced garlic1/2 tsp salt1/4 tsp black pepper1/4 cup picante sauce1 tbsp chili powder1/4 tsp hot sauce1 tbsp Worcestershire sauce1 4 oz can sliced black olives, undrained10 large flour tortillas1/3 lb butter1/3 cup flour2 cups milk1/3 cup picante sauce2 cups sour cream1 tsp hot sauce1/2 tsp salt1 lb cheddar cheese

Instructions

Heat oil in a large, heavy skillet. Add beef, onion,garlic, and pepper, and cook until beef is brown andvegetables are soft. Drain excess grease. Add salt,pepper, ¼ cup picante sauce, chili powder, hotsauce, Worcestershire sauce, and half of the slicedolives, and cook for 5 minutes. Melt butter in asaucepan, and stir in the flour to form a roux. Addmilk slowly, stirring until the mixture thickens, andstir in 1/3 cup picante sauce. Stir in 1/3 cup picantesauce, sour cream, ½ tsp salt, 1 tsp hot sauce, andheat through. Heat oven to 375. Lightly grease alarge (10x15) baking pan, and warm tortillas in themicrowave to soften. Fill each tortilla with ½ cupmeat mixture, sprinkle with cheese, roll up, andplace in the pan. Pour sauce over tortillas, sprinklewith remaining cheese, and bake for 25 minutes.

Cook's Notes:

Page 389

North American

Chicken Picante


Tex-Mex Entree Unknown Unknown

History / Comments

This recipe appeared in an advertisement for Pace Picante Sauce.

Ingredients

1 cup medium picante sauce1 cup tomato sauce3 tbsp brown sugar1 tbsp Dijon mustard4 skinless, boneless chicken breasts

Instructions

Heat oven to 400. Combine first four ingredients.Place chicken in a shallow baking dish. Pour saucemixture over chicken, making sure to cover itcompletely. Bake for 20 minutes. Serve over rice.

Cook's Notes:

Page 390

North American

Tex-Mex Baked Beans


Tex-Mex Entree Unknown Unknown

History / Comments

Modified from a recipe in the Pace Picante Sauce 40th Anniversary Recipe Collection published by HartGraphics, Inc.

Ingredients

4 slices of bacon*1 medium onion, chopped1 green pepper, chopped1 clove of garlic, minced1/4 cup medium picante sauce2 tbsp catsup2 tbsp brown sugar1 tsp prepared mustard1 tsp worcestershire sauce1/2 tsp ground cumin1/4 tsp liquid smoke2 16 oz cans of Bush's baked beans, drained withliquidreserved

* For a healthier version, substitute 1/4 lb of turkeykielbasa or turkey smoked sausage (cut into 1/4 inchcubes)for the bacon and saute it with the onion, pepper,andgarlic in 2 tbsp of vegetable oil.

Instructions

Cut bacon into 1/2 inch slices and cook in sauce panuntil crisp. Remove bacon, and saute onion, greenpepper, and garlic in the bacon drippings. Add theremaining ingredients (including the bean liquid, butnot the beans), bring to a boil, and reduce by half.Add the bacon and the beans to the pan, bring to aboil, reduce to a simmer, and cook uncovered forabout 20 minutes or until it thickens to your desiredconsistency. (Stir and taste the beans after theyhave simmered for 10 minutes, and add morepicante sauce if you prefer your legumes toproduce a more incendiary gustation.)

Cook's Notes:

Page 391

Northern European

Vienna Schnitzel


Austrian Entree Frank Hasieber www.allrecipes.com

History / Comments

"Both my mother and father were Viennese and grew up there. This was my mother's recipe. Veal can alsobe used in place of pork." Original recipe yield: 6 servings.

Ingredients

1 quart oil for deep frying6 (6 ounce) filets pork sirloin1 cup cake flour2 cups dry bread crumbs2 eggs1/4 cup milksalt and pepper to taste

Instructions

Heat deep-fryer to 350 degrees F (175 degrees C).Place meat on a solid, level surface and pound witha mallet until it is 1/8 to 1/4 inch thick.Place the flour and bread crumbs in separate dishes.Soup plates are useful. Lightly beat the eggs andadd the milk. Lightly season with salt and pepperand put this into another soup plate.Coat the meat in flour, patting lightly by hand. Usinga fork to hold the meat, dip into the egg mixture anddrain slightly. Next, coat with the breadcrumbs bylightly pressing the crumbs into the meat. Wheneach piece of meat has been prepared, deep fry incooking oil until golden brown.

Cook's Notes:

Page 392

Northern European

Belgian Beef Stew #2


Belgian Entree Edda www.allrecipes.com

History / Comments

"This is a traditional dish from the Flemish cuisine, and it is a winter favorite. Best served with French friesand a salad or some green beans." Original recipe yield: 8 servings.

Ingredients

2 pounds beef stew meat, cut into 1 inch cubes3/8 cup all-purpose flour1/4 cup butter4 onions, diced1 2/3 cups water1 sprig fresh thyme2 bay leavessalt and ground black pepper to taste1 (12 fluid ounce) can or bottle brown beer1 slice bread1 tablespoon prepared mustard2 carrots, cut into 1 inch pieces1 tablespoon white wine vinegar2 tablespoons brown sugar

Instructions

Dredge the meat in the flour. In a Dutch oven, meltthe butter over medium heat. Brown meat in butter,then add the onions and fry until glazed. Stir inwater and vinegar. Season with thyme, bay leaves,and salt and pepper to taste. Cover, and simmer for30 minutes.Mix in the beer. Spread mustard over bread, thenadd the bread and the carrots to the meat. Cover,and simmer for 30 minutes. Mix in the brown sugar(two tablespoons is a minimum! A lot of peopleprefer more).

Cook's Notes:

Page 393

Northern European

Belgian Beef Stew


Belgian Entree Unknown www.recipesource.com

History / Comments

Unknown

Ingredients

3 lb lean stewing beef, cut into 1 1/2-in cubesflour for dredging5 tbsp vegetable oil2 large onions, peeled and thinly sliced2 garlic cloves, peeled and mincedsaltfreshly ground black pepper12 oz beer2 lb sauerkraut, rinsed and squeezed dry2 tbsp marjoram2 tbsp dark brown sugar1 tsp celery seed1 bay leaf3/4 cup pitted green olives, sliced1 cup cream (optional)1/2 cup minced flat-leaf parsley (for garnish)

Instructions

Preheat oven to 325. Dredge the meat in flour. Heat3 tablespoons of oil in a Dutch oven. Add onlyenough meat to cover the bottom of the pan withoutcrowding and brown on all sides, scraping andturning the cubes so that they don't burn. Removethe meat with a slotted spoon to a bowl, andcontinue until all the meat is browned, adding freshoil as needed. If the oil has burned or more oil isneeded, add the remaining 2 tablespoons of oil tothe pot. When it is hot, add the onions and cook for6-to-7 minutes more, stirring frequently until theyare light brown and soft. Stir in the garlic. Add themeat, salt, pepper, beer, sauerkraut, marjoram,brown sugar, celery seed, bay leaf and olives andstir to mix well. Cover and transfer the casserole tothe oven for 1 1/2 hours. Stir occasionally. After themeat is tender, remove the bay leaf, skim off anyexcess fat and stir in the cream, if desired. Add theparsley.

Cook's Notes:

Page 394

Northern European

Croatian Stuffed Cabbage Rolls (Sarma)


Croatian Entree Selma Chutuk www.recipesource.com

History / Comments

Unknown

Ingredients

2 large Cabbage headsBoiling water6 slices Bacon, chopped1 large Onion, chopped1 can Tomato soup (10 1/2 oz size)2 Eggs2 tsp Salt1/2 tsp Pepper1 tsp Paprika2 tsp Worcestershire sauce3/4 lb Ground beef3/4 lb Ground pork3/4 lb Ground ham2/3 cup Cooked rice

Instructions

Remove bruised leaves from cabbage and cut outcenter core. Pour boiling water over cabbages tosoften. Meanwhile, saut bacon and onion untilbacon is done. Add half the tomato soup. Beateggs and add salt, pepper, paprika, Worcestershiresauce, ground beef, pork and ham. Add baconmixture and rice and mix thoroughly. Separatecabbage leaves and drain. Place heapingtablespoon of stuffing at core end of each cabbageleaf and roll carefully, tucking in ends. Place rolls inlayers in Dutch oven or heavy kettle. Chop smallunused leaves and place over to. Pour remainingsoup and add enough water to cover rolls. Coverand simmer 2 to 2-1/2 hours.

Cook's Notes:

Page 395

Northern European

Czech Stuffed Green Peppers


Czech Entree Sylvia Sajna www.allrecipes.com

History / Comments

"A very delicious stuffed pepper recipe with a yummy creamy tomato sauce." Original recipe yield: 8servings.

Ingredients

8 green bell peppers1 onion, chopped2 pounds lean ground beef1 cup cooked rice1 eggs1 tablespoon chopped fresh parsleysalt and pepper to taste

1/3 cup vegetable oil2 large onions, chopped2 (28 ounce) cans whole peeled tomatoes3 whole peppercorns3 whole allspice berries1/2 teaspoon ground allspice1 teaspoon dried oregano1 teaspoon dried marjoramsalt and pepper to taste1 cup sour cream

Instructions

Preheat oven to 350 degrees F (175 degrees C). Cuttops off of peppers, and remove seeds andmembranes from inside.In a skillet over medium heat, saute 1 chopped onionuntil tender. In a large bowl, combine ground beef,sauteed onion, cooked rice and eggs. Season withparsley, salt and pepper. Mix well, and stuff intopeppers. Place in a large roasting pan.Heat oil in a large saucepan over medium heat,Saute 2 chopped onions until soft and translucent.Stir in tomatoes. Season with peppercorns, allspiceberries, ground allspice, oregano, marjoram, saltand pepper. Cook on medium heat for 15 to 20minutes. Pour over peppers in roasting pan.Cover, and bake in preheated oven for 1 1/2 hours.Remove peppers, and transfer sauce to a blender,or use a hand blender. Puree sauce until smooth.Pour sauce back into pan, and reheat. Whisk insour cream just before serving.

Cook's Notes:

Page 396

Northern European

Czech Roast Pork


Czech Entree Sonya www.allrecipes.com

History / Comments

"Roast pork (veprova pecene) is a traditional Czech meal usually served on Sundays with dumplings,sauerkraut, and a nice Czech pilsner." Original recipe yield: 8 servings.

Ingredients

2 tablespoons vegetable oil1 tablespoon prepared mustard2 tablespoons caraway seeds1 tablespoon garlic powder1 tablespoon salt2 teaspoons ground black pepper5 pounds pork shoulder roast3 medium onions, chopped1/2 cup beer1 tablespoon cornstarch2 tablespoons butter

Instructions

In a bowl, form a paste using the vegetable oil,mustard, caraway seeds, garlic powder, salt, andpepper. Rub over the pork roast, and let sit about30 minutes.Preheat oven to 350 degrees F (175 degrees C).Arrange the onions in the bottom of a large roastingpan. Pour in the beer. Place the roast, fat sidedown, on top of the onions. Cover the pan with foil.Roast 1 hour in the preheated oven. Remove foil,turn roast, and score the fat. Continue roasting 21/2 hours, or to a minimum internal temperature of160 degrees F (70 degrees C). Remove from heat,reserving pan juices, and let sit about 20 minutesbefore slicing thinly.In a saucepan, bring the reserved pan juices to aboil. Mix in the butter and cornstarch to thicken,reduce heat, and simmer 5 to 10 minutes. Servewith the sliced pork.

Cook's Notes:

Page 397

Northern European

Holuski


Czech Entree Kimberly www.allrecipes.com

History / Comments

"My Czech family dinner or lunch recipe has always been a favorite of mine. It still brings back childhoodmemories!" Original recipe yield: 4 servings.

Ingredients

1 (8 ounce) package egg noodles1 medium head cabbage, chopped1/4 cup butter1 onion, choppedsalt and pepper to taste

Instructions

Bring a large pot of lightly salted water to a boil. Addpasta and cook for 8 to 10 minutes or until al dente;drain.Place cabbage in a steamer over 1 inch of boilingwater, and cover. Cook until tender but still firm,about 6 to 8 minutes.Heat butter in a deep skillet. Saute the onion untiltender. Stir in cabbage and noodles. Season withsalt and pepper.

Cook's Notes:

Page 398

Northern European

Danish Meat Balls (Frikadellar)


Danish Entree Unknown Unknown

History / Comments

Unknown

Ingredients

1/2 lb ground veal1/2 lb ground pork1 onion2 cups milk2 tbsp flour or 1 cup bread crumbs1 eggSalt and pepper to taste

Instructions

Mix all ingredients well. Drop on frying pan from alarge tablespoon and fry over low heat. Serve withbrowned butter, potatoes and stewed cabbage.

Cook's Notes:

Page 399

Northern European

Danish Ham in Beer


Danish Entree Unknown www.world-recipes.info

History / Comments

Unknown

Ingredients

1 ham½ teaspoon dry mustard4 tablespoons water1 cup brown sugar20 whole cloves10 bay leaves36 ounces beercandied cherriescandied pineapple

Instructions

Remove all but a thin layer of fat from the ham.Score the top. Place in a roasting pan. Mix mustard,water and sugar to the consistency of preparedmustard. Cover the ham with this mixture. Stickcloves in the ham surface. Fasten the bay leaves tothe ham with smalll skewers or toothpicks broken inhalf. Pour the beer over the ham and bake,uncovered, 30 minutes to the pound in an ovenpreheated to 425 degrees. Just before serving,decorate with candied cherries and slices ofpineapple fastened to the ham with toothpicks.Return to oven to brown for 20 minutes. Use theliquid in the pan as a sauce for the ham. Allow 1/3pound ham per person to be served, and keep inmind that leftover ham has a multitude of uses, aswell as being a meat that retains its flavor well inthe freezer.

Cook's Notes:

Page 400

Northern European

Dutch Leek Casserole


Dutch Entree Unknown www.allrecipes.com

History / Comments

Unknown

Ingredients

2 pounds potatoes, peeled and chopped1/4 cup milk2 pounds leeks, chopped1 pound ground beef1 onion, chopped1 red bell pepper, chopped1 green bell pepper, chopped1 tablespoon finely chopped green chile pepperssoy sauce to taste1 (8 ounce) package shredded Cheddar cheese6 ounces cooked ham, cut into thin strips

Instructions

Preheat oven to 350 degrees F (175 degrees C).Bring a large pot of salted water to a boil, and cookpotatoes until tender but firm, about 15 minutes.Drain potatoes, and transfer to a medium bowl.Mash together with milk. Place leeks in a mediumsaucepan with enough water to cover, and bring toa boil. Cook 10 minutes, or until tender. Drain, andset aside. In a medium skillet over medium heat,cook and stir the ground beef until evenly brown.Mix in the onion, red bell pepper, and green bellpepper. Season with green chile peppers and soysauce. Continue to cook and stir until vegetablesare tender. In a medium baking dish, mix mashedpotatoes, leeks, and ground beef mixture. Sprinklewith Cheddar cheese, and top with ham. Bake 25minutes in the preheated oven, until bubbly andlightly browned.

Cook's Notes:

Page 401

Northern European

Toad-in-the-Hole


English Entree Unknown www.recipesource.com

History / Comments

Unknown

Ingredients

1 cup Flour1 cup Milk2 Eggs1 tsp Salt1/4 tsp Black pepper1 lb Sausages1/3 cup Water

Instructions

In a food processor fitted with the steel blade or in ablender, blend flour, milk, eggs, salt, and pepper for5 seconds. Turn off the motor and with a rubberspatula, scrape down the sides of the container.Blend the batter for 20 seconds more, transfer it toa bowl and let it stand, covered with plastic wrap,for one hour. In a skillet, combine sausages,pierced lightly with a needle, and water. Bring thewater to a boil over moderately high heat and boilthe sausages, turning them, until the water isevaporated. Saute the sausages, adding oil ifnecessary to keep them from sticking, for 7 minutesor until they are golden brown. Transfer thesausages with a slotted spoon to a plate, pour 3 T.of fat from the skillet into an 8" square baking panand heat the pan in a preheated very hot oven(450^) for two minutes. Stir in the batter, pour onefourth of it into the pan and bake it in the very hotoven for two minutes, or until it is set. Arrange thesausages on the batter, pour the remaining batterover them, and bake the mixture for 15 minutes.Reduce heat to moderate (375^) and bake themixture for 10-15 minutes more, or until it is puffedand golden brown. Serve the dish immediately withDijon-style mustard, if desired.

Cook's Notes:

Page 402

Northern European

True Lancashire Hot Pot


English Entree AMANDA FAIR www.allrecipes.com

History / Comments

"Warm and comforting dish my mum brought from England. Great for those lamb or roast beef leftovers(best with lamb though). Use leftover gravy, or buy prepared gravy at the store." Original recipe yield: 6servings.

Ingredients

6 slices bacon6 medium potatoes, thinly sliced1 large onion, sliced into ringssalt and pepper to taste1 pound cubed cooked lamb meat2 cups beef gravy

Instructions

Place bacon in a large, deep skillet. Cook overmedium-high heat until evenly brown. Drain,crumble and set aside.Place potatoes in a saucepan with one inch of water.Bring to a boil over medium-high heat, and cookuntil tender but not mushy, about 5 minutes. Drain,and set aside to cool.Preheat the oven to 350 degrees F (175 degrees C).Cover the bottom of a 1 1/2 quart casserole dishwith 1/2 cup of gravy. Layer half of the meat overthe gravy, then sprinkle half of the crumbled bacon.Arrange 1/2 of the sliced onion over the meat, andthen half of the potatoes. Repeat layers, and pourremaining gravy over the top.Bake, covered, for one hour in the preheated oven.Remove lid, and bake for an additional 15 minutes,or until potatoes are browned.

Cook's Notes:

Page 403

Northern European

Bangers and Mash


English Entree Amanda Fair www.allrecipes.com

History / Comments

"A great British dish my grandmother made for us on those cold and stormy days." Original recipe yield: 8servings.

Ingredients

8 large baking potatoes, peeled and quartered2 teaspoons butter, divided1/2 cup milk, or as neededsalt and pepper to taste1 1/2 pounds beef sausage1/2 cup diced onion1 (.75 ounce) package dry brown gravy mix1 cup water, or as needed

Instructions

Preheat the oven to 350 degrees F (175 degrees C).Place potatoes in a saucepan with enough water tocover. Bring to a boil, and cook until tender, about20 minutes. Drain, and mash with 1 teaspoon ofbutter, and enough milk to reach your desiredcreaminess. Continue mashing, or beat with anelectric mixer, until smooth. Season with salt andpepper.In a large skillet over medium heat, cook thesausage until heated through. Remove from pan,and set aside. Add remaining teaspoon of butter tothe skillet, and fry the onions over medium heatuntil tender. Mix gravy mix and water as directed onthe package, and add to the skillet with the onions.Simmer, stirring constantly, to form a thick gravy.Pour half of the gravy into a square casserole dishso that is coats the bottom. Place sausages in alayer over the gravy (you can butterfly the sausagesif you wish). Pour remaining gravy over them, thentop with mashed potatoes. Bake uncovered for 20minutes in the preheated oven, or until potatoes areevenly brown.

Cook's Notes:

Page 404

Northern European

Saute of Beef with Wild Mushrooms


English Entree Martine Frost Unknown

History / Comments

"An excellent main meal packed full of taste. This is a recipe from the UK. Beef skirt makes a lovely richsauce, which is ideal with the wild mushrooms." Original recipe yield: 4 servings.

Ingredients

9 fluid ounces red wine1 onion, chopped2 cloves garlic, chopped1 sprig fresh thyme2 tablespoons butter1 1/2 pounds beef skirt steak, cut into cubes1 tablespoon all-purpose flour1 cup beef stocksalt and pepper to taste9 ounces mixed wild mushrooms

Instructions

In a skillet over medium heat, combine red wine,onion, garlic, and thyme. Bring to a boil, and cookuntil volume is reduced by about 1/4. Set aside, andallow to cool.Melt butter in a skillet over medium heat until justbeginning to brown. Add beef, and cook until evenlybrown. Remove beef, and stir into cooled winemixture. Set aside while preparing sauce.Sprinkle flour into skillet. Reduce heat, and cookslowly until flour is browned. Gradually stir in beefstock, and stir until mixture comes to a boil. Seasonwith salt and pepper, and simmer uncovered forabout 10 minutes.Stir in beef and wine mixture. Cover, and cook verygently for 40 to 45 minutes. Lay mushrooms on topof beef. Cover, and simmer for about 10 moreminutes. Transfer beef and mushrooms to a servingdish. Taste sauce, and adjust seasonings. Simmeruntil sauce has reduced to desired consistency,then pour over meat.

Cook's Notes:

Page 405

Northern European

Finnish Onion Pie


Finnish Entree Unknown www.recipesource.com

History / Comments

Unknown

Ingredients

1 package active dry yeast3/4 cup water (105 to 116 degrees F)1/2 tsp salt1 1/2 cups all purpose flour1 1/2 lb sweet onions1/4 lb diced smoked ham (1/2" dice)1 cup sour cream4 eggsPinch of salt1 tbsp caraway seeds2 tbsp oil or melted butter

Instructions

In large bowl, dissolve yeast in warm water. Letstand 5 minutes. Add salt,oil, oil or butter, and flour.Beat until dough is smooth and satiny. Cover, letrise for 1 hour (until doubled). Cut onions into thinslices. Place in frying pan along with ham and cookover low heat until onions are soft (about 15minutes). Remove from heat, stir in sour cream,eggs, salt to taste, and caraway seeds. Butter 10inch pie, quiche or tart pan. Preheat oven to 400degrees F. On lightly floured board, roll out pastry tofit prepared pan. Turn filling into lined pan. Bake for35 to 40 minutes until crust is browned and pie isset.

Cook's Notes:

Page 406

Northern European

Karjalan Pies


Finnish Entree Sara A www.allrecipes.com

History / Comments

"These savory pastries were my favorite thing to eat in Finland. Rice porridge surrounded by a rye flourcrust, baked until slightly browned. In Finland, they're often eaten at breakfast or lunch. Delicious toppedwith ham, cheese, or just (real!) butter." Original recipe yield: 16 pastries.

Ingredients

2 cups water1 cup uncooked white rice2 cups milksalt to taste1/2 cup water1 teaspoon salt1 cup rye flour1/4 cup all-purpose flour, or as needed3 tablespoons butter, melted

Instructions

Combine rice and water in a saucepan over mediumheat. Bring to a boil, then reduce heat, cover, andsimmer for 20 minutes, or until water is absorbed.Stir in milk, cover, and cook until milk is absorbedby the rice, about 20 minutes. Season with salt totaste.Preheat the oven to 450 degrees F (220 degrees C).In a medium bowl, stir together the salt and ryeflour. Stir in water. Mix in all-purpose flour 1tablespoon at a time until dough is just past thesticky stage. Divide the dough into 16 equalportions.On a lightly floured surface, roll each piece of doughout into a thin circle 6 inches in diameter. Thedough should be as thin as possible. Place about 3tablespoons of the rice mixture in the center of eachcircle. Spread the mixture out to within 1 inch of theedges. Fold the edges of the dough upward, andcrimp the edges so as to allow the pastries to holdtheir shape. Pinch the sides at each end to form alittle boat. Place pastries about 3 inches apart on anungreased baking sheet, and brush the tops withbutter.Bake for 10 to 15 minutes in the preheated oven,until the dough is firm, and the rice porridge isslightly browned on the top. Serve warm.

Cook's Notes:

Page 407

Northern European

Cornish Finnish Michigan Pasties


Finnish Entree Ruth Uitto www.allrecipes.com

History / Comments

"I make these pasties about once a month for my family and extended family. I weigh my ingredients foraccuracy and flavor." Original recipe yield: 8 - 10 pasties.

Ingredients

4 1/2 cups all-purpose flour1 cup shortening1 1/4 cups ice water1 teaspoon salt5 1/2 cups thinly sliced potatoes2 carrots, shredded1 onions1/2 cup diced rutabaga1 1/2 pounds lean ground beef1/2 pound lean ground pork1 tablespoon salt1 teaspoon ground black pepper1 1/2 teaspoons monosodium glutamate (MSG)1 cube beef bouillon1/2 cup hot water

Instructions

Whisk together flour and salt in a large bowl. Cutshortening. Make a well in the center of the mixture,and quickly stir in ice cold water. Form dough into aball. Set aside.Dissolve the bouillon cube in the hot water. Combineuncooked vegetables, uncooked meats, salt, pepper,monosodium glutamate, and bouillon.Roll out pastry dough into 6 x 8 inch rectangles.Place about 1 1/2 cups of filling in the center ofeach rectangle. Bring 6 inch sides together, andseal. Cut a slit in the top of each pasty. Place ondull, not black, baking pans.Bake at 425 degrees F (220 degrees C) for 45minutes.

Cook's Notes:

Page 408

Northern European

John's Flammekueche


French Entree John E. Thompson www.allrecipes.com

History / Comments

"My wife and I had this entree in Paris, France. It was so good that we had to order another one. TheFrench people sure know how to cook. It is like a pizza, but 1 million times better!" Original recipe yield: 4servings.

Ingredients

18 ounces refrigerated French bread dough1 tablespoon olive oil, or as needed1 medium potato, thinly sliced (optional)3 slices smoked bacon1/4 cup butter1/2 cup chopped onion3/4 cup light cream1 pinch ground nutmegsalt and pepper to taste

Instructions

Preheat the oven to 400 degrees F (200 degrees C).Roll out the bread dough into a rectangle, andspread out on a baking sheet greased with olive oil.Set aside.Place potato slices in a saucepan with enough waterto cover. Bring to a boil, and cook for about 5minutes. Add bacon slices to the water, and cookfor an additional 5 minutes. Drain. Remove bacon,then dice.While the potatoes and bacon cook, melt the butterin a skillet over medium heat. Add the onion, andcook, stirring until tender. Remove from heat andstir in cream; season with salt, pepper and nutmeg.Spread the onion mixture over the bread dough.Arrange potato slices evenly, and sprinkle withbacon. Bake for 10 minutes in the preheated oven,until crust is golden on the bottom. Let stand for afew minutes before slicing.

Cook's Notes:

Page 409

Northern European

French Tourtiere


French Entree Jessica LaFramboise Unknown

History / Comments

"This recipe was given to me as part of a bridal shower gift. My husband loves meat and pies, so he waspractically in heaven when I made this for him! I have also used a refrigerated pie crust and it is just asgood. Originally submitted to PieRecipe.com." Original recipe yield: 1 (9 inch) pie.

Ingredients

1 onion, chopped1/2 clove crushed garlic2 tablespoons rendered bacon fat1 1/2 pounds ground pork3/4 cup chicken broth1 teaspoon salt1/4 teaspoon ground black pepper2 tablespoons chopped fresh parsley1 pinch ground mace1 pinch ground sage1 pinch ground savory2 (9 inch) unbaked pie shells2 tablespoons cream

Instructions

In a saucepan, saute onion and garlic in bacondrippings until light brown. Add ground pork. Cookuntil light brown, stirring until crumbly; drain. Stir inbroth, salt and pepper. Cook for 10 minutes or untilliquid is nearly absorbed. Add spices and parsley.Cool to room temperature.Spoon filling into pastry lined 9 inch deep dish pieplate. Top with remaining pastry; seal edges and cutvents. Brush with cream.Bake at 425 degrees F (220 degrees C) for 20minutes. Reduce temperature to 350 degrees F(175 degrees C). Bake for 20 to 30 minutes longer,or until golden brown. Serve warm or cold.

Cook's Notes:

Page 410

Northern European

French Beef Stew


French Entree Corwynn Darkholme www.allrecipes.com

History / Comments

"Quick and easy, this is a very hearty stew, in truth, a meal in itself. Serve with warm crusty French Bread, ifdesired." Original recipe yield: 8 servings.

Ingredients

1 1/2 pounds cubed beef stew meat1/4 cup all-purpose flour2 tablespoons vegetable oil2 (14.5 ounce) cans Italian-style diced tomatoes1 (14 ounce) can beef broth4 carrots, chopped2 potatoes, peeled and chopped3/4 teaspoon dried thyme2 tablespoons Dijon-style prepared mustardsalt and pepper to taste

Instructions

Combine meat and flour in a large plastic foodstorage bag and toss to coat evenly.In a 6 quart saucepan brown meat in hot vegetableoil. Season with salt and pepper, if desired.Add diced tomatoes, beef broth, carrots, potatoesand thyme. Bring to boil; reduce heat to medium-low, cover; and simmer for 1 hour or until beef istender.Blend in mustard and serve.

Cook's Notes:

Page 411

Northern European

Chicken Provencal


French Entree Chef Prosper Namias Unknown

History / Comments

Chefs' Rendevous radio program heard on WICR (88.7 FM in Indianapolis) every Wednesday at 9:30 a.m.

Ingredients

1 whole chicken, cut up1 pound of mushrooms, slicedOne 16-oz. can of diced tomatoes (fresh if in season)1 chopped white onion1 cup of dry white wine½ lemon1 pound/bunch chopped carrots4 oz. black olives (oil cured)2-3 tablespoons Persillade (see recipe below)Herbes de ProvenceSalt and pepper2-3 tablespoons olive oil

Persillade

ParsleyGarlicOlive OilSalt and pepper

Clean and peel small head of garlic. Rinse and patdry alarge bunch of fresh parsley. Place garlic and parsleyin afood processor along with salt, pepper and olive oil.Grind, but do not puree, then place in a glass jar andcover with olive oil. Keeps in the refrigerator forseveralmonths always top off with olive oil. Great with fish,mussels, meat, eggs, veggies and pasta!

Instructions

Rinse, cut up, and pat dry the chicken. Brown thechicken in a heavy Dutch oven in olive oil withchopped white onion and sliced mushrooms. Pour acup of dry white wine over chicken. Squeeze half alemon into the pot. Let simmer for a few minutes.Turn heat to low and add the diced tomatoes. Addsalt and pepper to taste, cover dish and cook overmedium heat for 45 minutes. 15 minutes before theend of cooking, add the chopped carrots. 5 minutesbefore the end of cooking, add 2 to 3 tablespoonsof the Persillade, Herbes de Provence to taste, andthe olives. Let simmer. May be served over bowtieor spiral noodles. Add a green salad withhomemade vinaigrette and you have a meal!

Cook's Notes:

Page 412

Northern European

Beef Bourguignon


French Entree Unknown www.allrecipes.com

History / Comments

The delectable smell of this hearty yet fancy dish brings my teenaged boys running! Serve with potatoes,noodles or rice. Original recipe yield: 8 servings.

Ingredients

marinade:3 cups Burgundy wine2 tablespoons brandy2 onions, thinly sliced2 carrots, chopped1 sprig fresh parsley1 bay leaf1 clove garlic, crushed10 whole black peppercorns1 teaspoon salt2 pounds cubed beef chuck roast

Bourguignon4 tablespoons olive oil, divided1/4 pound bacon, cubed2 onions, chopped3 tablespoons all-purpose flour1 tablespoon tomato paste2 cloves garlic, crushed1 (10.5 ounce) can beef brothsalt and pepper to taste4 tablespoons butter1 pound fresh mushrooms, sliced

Instructions

For marinade: In a large bowl, combine the wine,cognac, onions, carrots, parsley, bay leaf, garlic,peppercorns and salt. Mix well and add the cubedbeef. Cover and marinate in the refrigerator for 2days. Preheat oven to 300 degrees F (150 degreesC).For Bourguignon: Strain the meat from thevegetables and marinade; reserve marinade. Drymeat with paper towels. Heat 2 tablespoons of theoil in a large skillet over medium high heat. Add themeat and saute for 10 minutes, or until browned onall sides. Transfer meat to a separate medium bowlwith a slotted spoon and set aside. In the sameskillet, add the bacon and saute until lightly browned.Transfer the bacon to the bowl with the meat. Drainthe skillet and return it to the heat. Pour a cup ofmarinade into the skillet to deglaze the skillet,scraping the bottom to loosen up all the little bits.Return this liquid to the reserved marinade. Heat theremaining oil in the skillet. Add the onion and carrotfrom the marinade, along with the additional onionthat you've chopped, and saute for 5 minutes, oruntil tender. Transfer this mixture to the bowl withthe meat and bacon, again using a slotted spoon,and return skillet to the heat. Add the flour to theskillet, combining with the oil and stir until well mixedand brown, about 2 minutes. Now add the tomatopaste, garlic, beef broth, reserved marinade and saltand pepper to taste. Bring to a boil and whisk toremove any flour lumps. Add this to the meat andvegetable mixture. Place entire mixture into a 9x13baking dish. Bake at 300 degrees F (150 degrees C)for 3 hours, stirring occasionally and adding water asneeded. Season with salt and pepper to taste. About15 minutes before meat is done baking, melt butterin the skillet over medium high heat. Add themushrooms and saute for 5 to 10 minutes, or untillightly browned. When meat is done, add themushrooms to the meat mixture, stir well and let sitfor about 15 minutes.

Cook's Notes:

Page 413

Northern European

French Hamburgers (Bitoque Provencal)


French Entree Unknown www.recipesource.com

History / Comments

Unknown

Ingredients

2 lbs ground beef1/3 cup fresh bread crumbs1/8 cup milk1/2 tsp salt1/4 tsp pepper1/4 cup flour3 tbsp butter, do NOT substitute3 tbsp sour cream3 tbsp consomme1 medium onion, finely chopped2 cloves garlic, finely chopped

Instructions

Soak crumbs in milk. Squeeze crumbs to removeexcess milk. In a bowl, combine moistenedcrumbs, ground beef, salt, pepper, onion and garlic.Mix well preferably with your hands. Form mixtureinto six approximately 5.5 ounce patties. Dredgepatties with flour, remove excess. In a large skillet,melt the butter over medium heat. Add the meatpatties and cook for 5 minutes on each side. Do notovercook. Remove patties to a heated serving dishand keep them warm. Add sour cream andconsomme to skillet and cook for two minutes.Season to taste. Bring to boil, stirring all the time toprevent sour cream from curdling and constantlykeep on scraping the bottom of the skillet until allthe brown meat crust from frying is dissolved. Pourresulting sauce over the meat and serveimmediately.

Cook's Notes:

Page 414

Northern European

Cassoulet


French Entree Lloyd Evans www.recipesource.com

History / Comments

Unknown

Ingredients

1 lb dried white beans2 tsp salt1/2 cup diced salt pork4 cup lamb cubes2 cups chopped onions1 1/2 cups diced carrots2 cups diced tomatoes3 cloves garlic, pressed2 tbsp chopped parsley1/2 tsp rosemary1 tsp fresh ground pepper1 tsp curry powder3 cups chicken broth2 cups soft bread crumbs

Instructions

Rinse beans, sdd water to cover, bring to a boil, andboil 2 minutes. Remove from heat, cover and letstand 1 hour. Add salt, bring to boil again andsimmer 1 1/2 hours until tender. Fry salt pork overlow heat until golden. Add lamb cubes and brown.Add onions, carrots, tomatoes, garlic, parsley,rosemary, pepper, curry powder and chicken broth.Bring to a boil, then simmer 30 minutes. Drainbeans. Place in oven proof pot or deep pan. Pourmeat and broth over beans. Bake covered at 350degrees for 30 minutes. Then uncovered for 1 hour.Top with crumbs and bake until crumbs are golden.Serves 10.

Cook's Notes:

Page 415

Northern European

Coq au Vin Blanc or Rouge


French Entree Unknown www.recipesource.com

History / Comments

Unknown

Ingredients

2 tbsp butter or margarine3 1/2 lb chicken, cut in quarters18 sm white onions, trimmed4 sm carrots, peeled and cut diagonally in 1 1/2"pieces2 cloves garlic, minced2 tbsp brandy2 cups dry white wine1 tbsp finely chopped parsley1 bay leaf1 tsp salt1/4 tsp ground white pepper1/4 tsp dried thyme leaves, crushed1/8 tsp ground cloves1 8 oz package frozen sugar snap peas

Instructions

In a large skillet over medium-high heat, melt thebutter. Add chicken pieces skin side down andbrown well. Using tongs, turn chicken pieces tobrown on all sides. Transfer chicken pieces to alarge baking dish. Set aside. Preheat oven to 350F.To drippings that remain in skillet, add onions,carrots and garlic. Saute over medium-high heatuntil onions and carrots are lightly browned. Addbrandy to skillet. Holding skillet with a pot holder,carefully but quickly ignite the brandy. Shake skilletgently until the flames subside. Add wine, parsley,bay leaf, salt, pepper, thyme and ground cloves.Increase heat to high and bring the carrot mixture toboiling, stirring frequently. Remove skillet from heat.Using a large spoon, transfer the carrot mixture tothe chicken in the baking dish. Cover baking dishwith lid or aluminum foil. Place on center rack ofoven and bake 30 minutes. Uncover dish anddistribute sugar snap peas evenly over the chickenand carrot mixture. Cover baking dish and bake 30minutes longer or until juices run clear whenchicken is pierced with a fork and vegetables aretender. Remove bay leaf. Transfer to a decorativeserving platter. RED WINE VARIATION: To make amore classic version of this chicken dish, substitute ahearty red wine, such as Burgundy, Beaujolais orChianti, for the white wine. Add 1/21b tiny whitemushrooms to the skillet when the carrots areadded and stir 1/2 tablespoon tomato paste into thecarrot mixture just before the chicken goes into theoven.

Cook's Notes:

Page 416

Northern European

Vegetarian Cassoulet


French Entree Unknown Unknown

History / Comments

This is a slight modification of a recipe of the same name that appeared on page 60 of "Casseroles," aPillsbury Classic Cookbook published in 2000.

Ingredients

1 cup vegetable broth1 clove garlic, minced4 tsp cornstarch½ cup white wine2 tbsp olive oil2 tbsp Worcestershire sauce1 16 oz can cannelloni or great northern beans,drained1 16 oz can of kidney beans, drained1 16 oz can butter beans, drained1 16 oz can garbanzo beans, drained1 4.5 oz can whole mushrooms, drained½ tsp dried thyme2 bay leaves2 cups croutons2 tbsp butter, melted

Instructions

Heat oven to 350. Combine broth, garlic, andcornstarch in a small saucepan, stir constantly, andbring to a boil. Remove from heat, and stir in thewine. Combine and mix all the ingredients (exceptthe croutons and butter) in a large bowl. Transfermixture to an ungreased 2-quart casserole. Bakefor 40 minutes. Remove from oven, and remove bayleaves. Top with croutons, and drizzle with thebutter. Return to the oven, and bake an additional10 minutes.

Cook's Notes:

Page 417

Northern European

Chicken with Port Wine and Walnut Sauce


French Entree Michelle Garner Unknown

History / Comments

From Easy French Country Classics by Michelle Garner, published in 1984 by Knapp Press of Los Angeles.

Ingredients

4 strips bacon1/2 cup chopped walnuts4 skinless, boneless chicken breast halvesflour2 tbsp butterl cup Port wine2 cups chicken stock1 cup whipping cream1 1/2 tbsp buttermilk1/4 tsp pepperfresh parsley, chopped

Instructions

Fry bacon until crisp, drain on a paper towel, andchop. Toast walnuts in preheated 350 oven for 10minutes. Remove walnuts, turn oven to 150, andput dinner plates in to warm. Coat breasts withflour. Saute breasts in butter 4 minutes on eachside in nonstick skillet. While breasts are sauteing,boil chicken broth to reduce to 1 cup. Removebreasts from skillet and place in warm oven. Add portand reduced chicken broth to pan, boil until reducedby half. Whisk cream and buttermilk into skillet. Boilmixture for approximately 10 minutes until itreaches a sauce consistency. Stir in pepper,walnuts, and bacon. Remove chicken from oven,and pour any accumulated juices into the sauceand stir. Pour a little sauce on each plate, placebreast on sauce, and top with remaining sauce.Garnish with parsley, and serve immediately.

Cook's Notes:

Page 418

Northern European

Cordon Bleu Chicken Rolls


French Entree Michelle www.allrecipes.com

History / Comments

"This is the best Chicken Cordon Bleu recipe! Chicken stuffed with ham and Swiss cheese. I hope youenjoy it as much as I have." Original recipe yield: 6 to 8 servings.

Ingredients

8 skinless, boneless chicken breasts8 slices cooked ham4 slices Swiss cheese, cut into 1 inch piecessalt and pepper to taste1 teaspoon dried thyme1/4 cup melted butter1/2 cup cornflakes cereal crumbs1 (10.75 ounce) can condensed cream of chickensoup1/2 cup sour cream1 teaspoon lemon juice

Instructions

Preheat oven to 400 degrees F (200 degrees C).Place each chicken breast half between sheets ofplastic wrap and pound with a meat mallet to about1/8 inch thickness. Place a finger of cheese oneach ham slice and sprinkle lightly with thyme andsalt and pepper to taste. Roll up seasoned ham andcheese 'jellyroll-style', then roll each chicken breastwith ham and cheese inside. Tuck in ends andfasten with toothpicks.Place melted butter in a small bowl and place cerealcrumbs in a shallow dish or bowl. Dip each chickenroll in butter or margarine, then roll in crumbs,turning to coat thoroughly. Place coated rolls in alightly greased 9x13 inch baking dish.Bake at 400 degrees F (200 degrees C) for about 40minutes or until chicken is golden brown and juicesrun clear. Serve with cordon bleu sauce, if desired.To Make Cordon Bleu Sauce: In a small saucepanmix together the soup, sour cream and lemon juice.Heat over low heat, stirring occasionally, and servehot over chicken rolls. Makes about 2 cups; 8servings of 1/4 cup each.

Cook's Notes:

Page 419

Northern European

Patti's Mussels a la Mariniere


French Entree Patti www.allrecipes.com

History / Comments

"This dish is reminiscent of dining in an outdoor cafe in the south of France. Serve with crusty bread, and anice chilled glass of white wine. This exact recipe can also be used for clams." Original recipe yield: 6servings.

Ingredients

50 fresh mussels, scrubbed and debearded2 tablespoons extra virgin olive oil5 cloves garlic, minced1 cup white wine2 tablespoons margarine or butter3 green onions, chopped1 bunch fresh parsley, chopped3 roma (plum) tomatoes, choppedsalt and pepper to taste

Instructions

Place mussels in a large bowl with cold water tocover. Let them soak for about 20 minutes toremove any dirt or sand.Heat olive oil in a large stockpot over medium-lowheat. Add garlic, and saute for one minute, but donot brown. Add the chopped green onion andtomatoes, and cook until almost tender. Pour in thewhite wine, and stir in the parsley and butter. Bringto a boil, and allow to boil until the liquid hasreduced by half, about 15 minutes. Season with saltand pepper to taste.Add the mussels to the pot, cover and allow to cookuntil the shells are opened, about 10 minutes.Transfer the mussels and sauce to a large servingbowl, discarding any unopened shells. Bon appetit!

Cook's Notes:

Page 420

Northern European

Mussels Provencal


French Entree Corinne Hobin www.allrecipes.com

History / Comments

"A tomato sauce recipe for mussels is great if you don't like the usual wine recipes (like me!). There is nosalt or butter. Here's a tip to make sure mussels are fresh: tap the opening of the mussel on a hardsurface, if the shell closes you've got yourself some nice fresh mussels!" Original recipe yield: 6 servings.

Ingredients

1 (12 ounce) package fettuccini pasta1 tablespoon olive oil1 onion, chopped2 cloves garlic, minced1 (16 ounce) can diced tomatoes1 teaspoon tomato paste5 fresh mushrooms, chopped1 teaspoon dried basil1/2 teaspoon dried oregano1 teaspoon dried tarragon36 raw green-lipped mussels1/2 cup olives (optional)2 fresh tomatoes, chopped

Instructions

Bring a large pot of water to boiling. Cook pasta inboiling water until al dente, about 8 to 10 minutes.Drain.Meanwhile, heat olive oil in a large saucepan overmedium heat. Cook onion and garlic in oil until soft.Stir in diced tomatoes, tomato paste, andmushrooms, and add the mussels. Season withbasil, oregano, and tarragon. Cover, and simmer for10 minutes.Stir in olives and fresh tomatoes. Cover, and simmer5 minutes.Serve mussels and sauce over pasta.

Cook's Notes:

Page 421

Northern European

Moules en Sauce


French Entree Kasienko www.allrecipes.com

History / Comments

"A simple recipe for mussels typical mussel recipe from the Breton coast in France. Creme fraiche isavailable in many supermarkets, but if you cannot find it, a mixture of sour cream and Neufchatel cheesewill also work. Serve with a dry white wine." Original recipe yield: 4 servings.

Ingredients

2 quarts mussels - cleaned and debearded2 tablespoons butter2 large onion, peeled and sliced into rings3 stalks celery, cut into 1/2 inch pieces1 1/2 cups dry white wine2 sprigs fresh thyme2 bay leavessalt and pepper to taste1/2 cup creme fraiche1/4 cup chopped fresh parsley

Instructions

In a large frying pan, melt the butter over mediumheat, and cook until it is just beginning to turnbrown. Add the onions and celery to the pan, andcook just until the onions are clear.Place mussels in pan, and stir. A few minutes afterthe mussels start releasing their juice, pour wineover them. Add the sprigs of thyme and the bayleaves; stir, then add salt and pepper. Continue tocook for about 10 more minutes, stirring frequently.Once all of the mussels are open, stir two largespoonfuls of creme fraiche into the sauce. Dividemussels and sauce between four bowls, and add abit of parsley and another very small spoonful ofcreme fraiche for decoration.

Cook's Notes:

Page 422

Northern European

Quiche Lorraine


French Entree Jennifer www.allrecipes.com

History / Comments

"Bacon, Swiss cheese and onions mingle in perfect harmony amidst the eggs and cream in this timelessclassic. Perfect for breakfast, brunch, lunch, dinner or just an indulgent snack!" Original recipe yield: 1 - 9inch pie.

Ingredients

1 recipe pastry for a 9 inch single crust pie12 slices bacon1 cup shredded Swiss cheese1/3 cup minced onion4 eggs, beaten2 cups light cream3/4 teaspoon salt1/4 teaspoon white sugar1/8 teaspoon cayenne pepper

Instructions

Preheat oven to 425 degrees F (220 degrees C).Place bacon in a large skillet, and fry over medium-high heat until crisp. Drain on paper towels, thenchop coarsely. Sprinkle bacon, cheese and onioninto pastry shell.In a medium bowl, whisk together eggs, cream, salt,sugar and cayenne pepper. Pour mixture intopastry shell.Bake 15 minutes in the preheated oven. Reduceheat to 300 degrees F (150 degrees C), and bakean additional 30 minutes, or until a knife inserted 1inch from edge comes out clean. Allow quiche to sit10 minutes before cutting into wedges.

Cook's Notes:

Page 423

Northern European

Poulet aigu de Tarragon


French Entree Andy Toh Unknown

History / Comments

"A personal creation based on basic French methods, with a 'sharp' ginger punch. Chicken in a gingercream sauce and arranged over steamed asparagus. Wonderful with a good bottle of Bordeaux wine overdinner." Original recipe yield: 4 Servings.

Ingredients

4 bone-in chicken breast halves, with skin3 tablespoons chopped fresh ginger rootsalt to taste3 tablespoons all-purpose flour3 tablespoons olive oil

3 tablespoons olive oil1 medium onion, finely chopped1 cup chicken broth1 cup heavy cream2 tablespoons sour cream1/2 cup dry white wine3 tablespoons chopped fresh tarragon

12 spears thick stemmed asparagus1 sprig fresh parsley1 wedge lemon

Instructions

Rub the chicken breast halves with salt and choppedginger. Watch the ginger, you just want to flavor themeat, but not overpower the sauce. Discard theginger. Lightly coat the chicken in flour.Heat 3 tablespoons of olive oil in a large skillet overmedium-high heat. Brown the chicken in the hot oilskin side first. Chicken should be about 3/4 cookedbut the skin should be browned and crisp. Removefrom pan and set aside.Heat remaining 3 tablespoons of olive oil in theskillet, and saute chopped onion until soft andtranslucent. Use the chicken broth to deglaze thepan. Stir in the cream and sour cream. Reduce heatto low, and simmer until the mixture has reduced by1/4. Stir in the white wine until well blended.Add the tarragon to the pan, and place chickenbreasts on top of tarragon. Cook over low heat,spooning sauce over chicken, until the sauce hasbecome very thick, the chicken is no longer pink,and its juices run clear.Heat one inch of lightly salted water to boiling in alarge saucepan. Cut one inch off of the bottom ofthe asparagus stems. Place asparagus into thepan, cover and steam for 5 to 7 minutes, or untiltender but still bright green. Remove from heat, anddrain.To serve, place 4 asparagus spears onto each platewith all of the tips facing the same direction. Placeone chicken breast skin side up onto each plate sothat it covers the stems of the asparagus, but thetips are exposed. Squeeze lemon over theasparagus. Spoon sauce over the chicken, and tothe side of the asparagus.

Cook's Notes:

Page 424

Northern European

Kaes-Spaetzle


German Entree Schokolinda www.allrecipes.com

History / Comments

"A traditional recipe from Bavaria and Baden-Wurtemberg, totally vegetarian, do always serve together witha salad in a sour dressing e.g. simple oil & vinegar-dressing!" Original recipe yield: 4 servings.

Ingredients

3 eggs1 3/4 cups all-purpose flour1/2 teaspoon salt1 tablespoon vegetable oil1/2 cup water1/4 cup vegetable oil2 onions, halved and sliced3 cups shredded Swiss cheese1 tablespoon vinegar1 teaspoon chopped fresh parsley, for garnish

Instructions

In a large bowl, combine eggs, flour, salt, 1tablespoon oil, and 1/2 cup water. Mix until smooth,then let rest for 10 minutes. Meanwhile, heat 1/4cup oil in a skillet over medium heat. Saute onionslices until golden brown; set aside. Preheat ovento 300 degrees F (150 degrees C).Bring a large pot of lightly salted water to a boil.Place 1/3 of the dough into a spaetzle maker orcoarse sieve or collander with holes about 4millimeters in diameter. Let dough drop into boilingwater. Boil until spaetzle rises to the top, thentransfer to a 9 inch casserole dish with a slottedspoon. Cover with 1/3 of the cheese. Repeat layerswith remaining spaetzle and cheese. Spoon friedonions over top.Bake in preheated oven for 15 minutes, or untilcheese is thoroughly melted. Before serving,sprinkle with 1 or 2 tablespoons vinegar, andsprinkle with chopped parsley.Note: A salad (lettuce, cucumber or tomato) with asour dressing adds a lot of flavor to this dish, soalways serve with a salad! Recommended types ofcheeses are Emmentaler or matured Gouda.

Cook's Notes:

Page 425

Northern European

Krautburger


German Entree Marlene www.allrecipes.com

History / Comments

"A lean version of a German beef and cabbage filled roll. They freeze very well, and are good dipped inmustard." Original recipe yield: 16 servings.

Ingredients

1 pound lean ground beef1 onion, chopped1/2 medium head cabbage, shredded1/2 (1 ounce) package dry onion soup mix1 (8 ounce) package mild Cheddar cheese, slicedblack pepper to taste2 (1 pound) loaves frozen bread dough, thawedbutter flavored cooking spray1/4 cup margarine, melted

Instructions

Preheat oven to 350 degrees F (175 degrees C).Place ground beef in a large, deep skillet. Cookover medium high heat until evenly brown. Drainfat. Stir in cabbage and onion soup mix; cook 5minutes longer, or until lightly browned. Set aside.Roll one loaf of bread dough into a 16x8 inchrectangle, then cut into eight 4 inch squares. Spooncabbage mixture into center of each square, topwith 1 small slice cheese and bring up diagonalpoints, pinching edges closed. Place krautburgerson a cookie sheet coated with cooking spray, andlet rise for about 10 minutes.Bake for 20 minutes, or until brown. Brush tops ofwarm rolls with margarine. Repeat process withsecond loaf of bread and remaining cabbagemixture and cheese.

Cook's Notes:

Page 426

Northern European

Schnitzel


German Entree GDSTEEL www.allrecipes.com

History / Comments

"This is a family favorite of ours, my mom got the recipe from a German lady when we lived in Germany.You may use tenderized veal in place of the cube steaks in this recipe." Original recipe yield: 4 servings.

Ingredients

1 cup self-rising flour1 cup self-rising cornmeal1 teaspoon salt1 teaspoon pepper1 cup milk3 eggs1/4 cup vegetable oil4 (4 ounce) beef cube steaks2 teaspoons lemon juice, or to taste (optional)

Instructions

In a shallow bowl, stir together the flour, cornmeal,salt and pepper. In a separate shallow bowl, whisktogether the milk and eggs using a fork.Heat oil in a large skillet over medium-high heat. Theoil should completely cover the bottom of the skillet.While the oil heats, dip cube steaks into the eggand milk, then dip into the flour mixture, and shakeoff the excess. Place in the hot skillet.Fry steaks on each side until golden brown, thenreduce the heat to medium and cook until welldone. Do not cover. Drizzle with lemon juice beforeserving.

Cook's Notes:

Page 427

Northern European

Bierocks


German Entree Unknown www.allrecipes.com

History / Comments

Unknown

Ingredients

2 (1 pound) loaves frozen bread dough, thawed1 pound ground beef1 onion, chopped1 clove garlic, crushed1 1/2 teaspoons salt1 1/2 teaspoons lemon pepper1 small head cabbage, chopped2 tablespoons Worcestershire sauce2 teaspoons caraway seeds1/2 cup melted butter

Instructions

Saute beef, onion and garlic, salt and lemon pepperin a large skillet over medium high heat, until beef isbrowned. Add cabbage, Worcestershire sauce andcaraway seeds. Cook until cabbage is limp; drainliquid from mixture. Preheat oven to 350 degrees F(175 degrees C). On a lightly floured board, rolleach loaf of dough into a 12 inch circle. Cut eachcircle into 6 wedges. Spoon cabbage/beef fillingonto center of each dough piece, dividing equally.Pull three points of each wedge up to the centerand pinch to seal. Place bierocks on a lightlygreased cookie sheet. If desired, brush dough withmelted butter or egg wash (1 egg white with 2tablespoons water). Bake in preheated oven for 30minutes, or until golden brown. Serve hot, or wrapand freeze for heating later.

Cook's Notes:

Page 428

Northern European

German Currywurst


German Entree Jen Tune Unknown

History / Comments

Currywurst is a popular 'fast food' in Berlin, Germany. It is quick and simple and everyone loves it! If you'rein a hurry, you can substitute ketchup for the sauce, or use your own recipe.

Ingredients

3 (15 ounce) cans tomato sauce1/2 pound kielbasa2 tablespoons chili sauce1/2 teaspoon onion salt1 tablespoon white sugar1 teaspoon ground black pepper1 pinch paprika1 pinch curry powder

Instructions

Preheat oven to Broil/Grill. Pour tomato sauce into alarge saucepan, then stir in the chili sauce, onionsalt, sugar and pepper. Let simmer over mediumheat, occasionally stirring; bring to a gentle boil andreduce heat to low. Simmer another 5 minutes.Meanwhile, broil/grill kielbasa sausage for 3 to 4minutes each side, or until cooked through. Sliceinto pieces 1/4 inch to 1/2 inch thick. Pour tomatosauce mixture over sausage, then sprinkle all withpaprika and curry powder and serve.

Cook's Notes:

Page 429

Northern European

German Rouladen


German Entree Ron Oldham www.allrecipes.com

History / Comments

"Meat rolls filled with bacon, onions and pickles. Delicious, easy recipe learned while visiting Germany."Original recipe yield: 6 servings.

Ingredients

1 1/2 pounds flank steakGerman stone ground mustard, to taste1/2 pound thick sliced bacon2 large onions, sliced1 (16 ounce) jar dill pickle slices2 tablespoons butter2 1/2 cups water1 cube beef bouillon

Instructions

Cut the flank steak into thin filets; about 1/4 inchthick and 3 inches wide.Generously spread one side of each filet withmustard to taste. Place bacon, onions and pickleslices on each filet and form into a roll. Use string ortoothpicks to hold the roll together.Heat a skillet over medium heat and melt butter.Place the rolls in the butter and saute untilbrowned.Pour in 2 1/2 cups of water and add the bouilloncube; stirring to dissolve the bouillon cube. Simmerthe rolls for about an hour.

Cook's Notes:

Page 430

Northern European

German Lasagna


German Entree Don Schaublin www.allrecipes.com

History / Comments

"Lasagna casserole in a white sauce with sausage and sauerkraut." Original recipe yield: 1 - 9x13 inchlasagna.

Ingredients

9 lasagna noodles1 (10.75 ounce) can condensed cream of mushroomsoup1 (10.75 ounce) can condensed cream of chickensoup2 cups milk1 pound kielbasa1 (20 ounce) can sauerkraut, drained8 ounces shredded mozzarella cheese

Instructions

Preheat oven to 375 degrees F (190 degrees C).Bring a large pot of lightly salted water to a boil. Addpasta and cook for 8 to 10 minutes or until al dente;drain.In a blender or with an electric mixer, blendmushroom soup, cream of chicken soup and milkuntil smooth. Cut sausage in half lengthwise andslice thinly.In a 9x13 inch dish, layer 1 cup soup mixture, 3noodles, half the sauerkraut, half the sausage anda third of the cheese. Repeat. Top with remaining 3noodles and remaining soup mixture. Cover withfoil.Bake in preheated oven 25 minutes, then uncoverand bake 15 minutes more. Sprinkle with remainingcheese when still hot.

Cook's Notes:

Page 431

Northern European

Slow-Cooked German Short Ribs


German Entree Peggy Unknown

History / Comments

"Dust off your slow cooker. This recipe is worth it. I love coming home to a waiting meal!" Original recipeyield: 6 servings.

Ingredients

2 tablespoons all-purpose flour1 teaspoon salt1/8 teaspoon ground black pepper3 pounds beef short ribs2 tablespoons olive oil1 slice onion, sliced1/2 cup dry red wine1/2 cup chile sauce3 tablespoons packed brown sugar3 tablespoons vinegar1 tablespoon Worcestershire sauce1/2 teaspoon dry mustard1/2 teaspoon chili powder2 tablespoons all-purpose flour1/4 cup water

Instructions

In a small bowl, combine 2 tablespoons flour, salt,and pepper. Coat the short ribs with the flourmixture. In a large skillet, heat the olive oil overmedium-high heat. Brown short ribs in olive oil.In a slow cooker, combine onions, wine, chili sauce,brown sugar, vinegar, Worcestershire sauce,mustard, and chili powder. Mix thoroughly. Transferthe short ribs from the skillet to the slow cooker.Cover, and cook on Low for 6 to 8 hours.Remove ribs, and turn the slow cooker control toHigh. Mix the remaining 2 tablespoons of flour with1/4 cup water, and stir into the sauce. Cook for 10minutes, or until slightly thickened.

Cook's Notes:

Page 432

Northern European

Hungarian Stuffed Yellow Peppers


Hungarian Entree Jeanie Bean www.allrecipes.com

History / Comments

"Bursting with juicy beef and tender rice: the best stuffed peppers around. The addition of sour cream is partof the pleasure." Original recipe yield: 9 servings.

Ingredients

9 yellow bell peppers1/2 cup uncooked white rice2 pounds lean ground beef1 egg1 onion, choppedsalt and pepper to taste2 (12 fluid ounce) cans tomato juice1/2 cup sour cream1 tablespoon all-purpose flour

Instructions

Cut the tops off the peppers and remove seeds andstems. Set aside.Place rice in a small saucepan and cover with water.Bring to a boil over high heat, then drain water. In alarge bowl, mix together rice, ground beef, egg,onion, salt, and pepper.Stuff each pepper with an equal amount of beefmixture, then place peppers in a pot large enoughto hold them in a single layer. Pour tomato juice intopot. Cover pot and simmer over low heat for 90minutes, until ground beef is fully cooked and rice istender.In a medium bowl, mix together sour cream andflour. Whisk in 1 cup of tomato juice from pot, thenpour mixture back into pot. Allow to simmer anadditional 5 minutes, then serve peppers with juicespooned over top.

Cook's Notes:

Page 433

Northern European

Hungarian Goulash


Hungarian Entree Unknown www.recipesource.com

History / Comments

Unknown

Ingredients

1/4 cup bacon fat5 large onions, coarsely chopped2 large green peppers, chopped3 garlic cloves, minced1 1/2 tbsp Hungarian paprika3 lbs stew beef, cut into 1" cubessalt and pepper to taste1 6 oz can tomato pastesour cream, at room temp.

Instructions

Preheat oven to 325. Heat fat in a deep heavy pot.Cook the onions, peppers, and garlic until theonions are limp and transparent. Add paprika andcookin until it has lost its raw taste. Add beef andremaining ingredients except sour cream. Stir wellto combine. Simmer in preheated oven for 1 1/2 to2 hours or until the meat is tender. Adjust oventemperature during cooking time so contents of potremain at a simmer. Serve in shallow soup bowlswith a tablespoon of sour cream atop each serving.

Cook's Notes:

Page 434

Northern European

Chicken Paprikash


Hungarian Entree Unknown www.recipesource.com

History / Comments

Unknown

Ingredients

1/4 cup flour5 tsp paprika, divided3/4 tsp salt, divided1/4 tsp pepper4 chicken cutlets2 tbsp corn oil1 cup chopped onions1 cup chicken broth1 cup sour cream6 oz wide egg noodles (about 4 cups), cooked anddrained

Instructions

In large plastic food bag combine flour, 2 tsp paprika,1/4 tsp salt and pepper. Add chicken; shake to coatwell. In large skillet heat corn oil over medium heat;add chicken. Cook, turning once, 8-10 minutes oruntil done. Remove; set aside and keep warm. Addonions, remaining paprika and salt to skillet, saute 2minutes. Stir in chicken broth; bring to boil. Reduceheat; cover and simmer 5 minutes. In a small bowlcombine sour cream and 1/2 cup hot pan juices; stirinto skillet. Stirring constantly, cook 1 minute. Tosssauce with egg noodles.

Cook's Notes:

Page 435

Northern European

Hungarian Pork Chops


Hungarian Entree Christine Johnson www.allrecipes.com

History / Comments

"Yummy chops braised in a tangy sour cream sauce. Add some dark bread and it will bring out the'bohemian' in anyone!" Original recipe yield: 3 to 4 servings.

Ingredients

4 pork chopssalt and pepper to taste1/4 cup all-purpose flour1 cup sour cream1/4 cup dry sherry1/4 cup ketchup1 teaspoon Worcestershire sauce1/4 teaspoon paprika1 bay leaf

Instructions

Season pork chops with salt and pepper to taste.Dredge seasoned chops in flour. Heat oil in a largeskillet and brown seasoned chops in oil (coveringskillet with lid if desired). Pour off fat.In a medium bowl combine the sour cream, sherry,ketchup, Worcestershire sauce, paprika and bayleaf. Mix together and pour mixture over chops inskillet. Cover and let simmer gently over low heatfor about 1 hour, or until chops are tender andcooked through (internal temperature has reached160 degrees F/70 degrees C).

Cook's Notes:

Page 436

Northern European

Irish Beef Stew with Guinness Stout


Irish Entree Unknown www.world-recipes.info

History / Comments

Unknown

Ingredients

2 tbsp olive oil3 bay leaves2 lbs beef stew meat, cut into 1 1/2 inch to 2 inchcubes(with some fat)1 large yellow onion, peeled and cut into 1/4 inchslices2 cloves garlic, peeled and chopped1 tsp dried thyme, whole1 tsp dried rosemary2-3 tbsp all-purpose flour3/4 cup beef stock1/2 cup Guinness stout1 tbsp chopped parsley1/2 lb carrots, slicedsalt & freshly ground black pepper to taste

Instructions

Heat a 6-quart stove-top casserole and add the oiland the bay leaves. Cook the bay leaves for amoment and then add the meat. Brown the meat onboth sides on high heat. Add the sliced onion andcook for a few minutes until it is clear. Reduce theheat to low and add the garlic, thyme, rosemaryand flour, and stir well until smooth. Add the beefstock and stout; simmer, stirring, until the stewthickens a bit. Add the remaining ingredients andcover. Place the pot in a 275 F oven (yes, the booksays 275 F) for about 2 hours, stirring a couple oftimes. Check for salt and pepper before serving.

Cook's Notes:

Page 437

Northern European

Irish Corned Beef and Cabbage


Irish Entree Unknown www.world-recipes.info

History / Comments

Unknown

Ingredients

2 cups water1/4 cup honey2 tablespoons Dijon-style mustard, divided1 medium head cabbage, cut into 8 wedges (approx. 2 pounds)3 tablespoons butter or margarine, softened1 1/2 teaspoons chopped fresh dill, OR1/2 teaspoon fried dill weed2 1/2 to 3 1/2 pound corned beef brisket

Instructions

Place brisket and water in Dutch oven; cover tightlyand cook 1 hour at 350 degrees (F). ( It is veryimportant to simmer the meat slowly becauseboiling will cause meat to become tough.) Turnbrisket over and continue cooking, covered, 1 1/2 to2 hours, or until meat is tender. Remove brisketfrom cooking liquid and place, flat-side up, on rackin broiler pan so surface of meat is 3 to 4 inchesfrom heat. Combine honey with 1 tablespoonmustard; brush half of mixture over top of brisketand broil 3 minutes. Brush with remaining mixtureand continue broiling 2 minutes, or until brisket isglazed. Meanwhile, steam cabbage 15 to 20minutes, or until tender. Combine remainingmustard with butter and dill; spread over hotcabbage wedges. Carve brisket diagonally acrossthe grain into thin slices and serve with cabbage.

Cook's Notes:

Page 438

Northern European

Norwegian Black Pot (Sort Gryte)


Norwegian Entree Unknown www.recipesource.com

History / Comments

Unknown

Ingredients

10 1/2 oz Can cream of mushroom soup1 c Milk1/2 ts Salt1/2 ts Black pepper2 c Cooked, diced chicken1 c Cooked, diced ham10 oz Package frozen peas2 Leeks, cooked and cut into 1/2" pieces4 Tomatoes, peeled and quartered1/4 c Madeira wine

Instructions

In a large saucepan, combine soup, milk, salt, andpepper; blend well. Heat. Stir in chicken, ham,peas, leeks and tomatoes. Cook, stirringoccasionally, until heated about 10 minutes. Stir inwine.

Cook's Notes:

Page 439

Northern European

Farikal


Norwegian Entree KATHYANN9 www.allrecipes.com

History / Comments

"This is a popular meat dish from Southern Norway. Lamb and cabbage are layered and stewed withpeppercorns. Serve with boiled potatoes that have been sprinkled with parsley." Original recipe yield: 4servings.

Ingredients

8 ounces sliced lamb meat1 head cabbage, cored and sliced2 cups water1 1/2 tablespoons whole black peppercornssalt to taste

Instructions

Arrange a layer of sliced lamb in the bottom of aDutch oven or soup pot. Top with a layer ofcabbage. Repeat layering as many times as youcan. Tie the peppercorns into a small piece ofcheesecloth, and place them in the center of thecasserole. Pour the water over all, and cover with alid.Bring to a boil, then simmer over low heat for 2hours. Remove the package of peppercorns beforeserving.

Cook's Notes:

Page 440

Northern European

Busia's Polish Sausage


Polish Entree Cheryl Wisniewski www.allrecipes.com

History / Comments

"My Busia taught me this recipe. What more can I say? This is REAL, old fashioned polish sausage. Busiaalways said kneading the meat by hand made the sausage more tender than using a meat grinder."Original recipe yield: 6 plump sausages.

Ingredients

3 pounds pork shoulder, trimmed and cubed1 clove garlic1 tablespoon saltground black pepper to tastesausage casings

Instructions

In a medium bowl, mix together the pork, garlic, saltand pepper. Place on a clean smooth surface andknead, knead, knead for at least 10 or 15 minutes.The longer you knead it, the more tender yoursausage will be.Soak the sausage casings in water for 1 or 2minutes. Rinse the casings by sliding over thefaucet. Slide the casing all the way up onto thespout of a sausage stuffing funnel. Press meatthrough the funnel into the casing carefully so thatno air bubbles get inside. Sausages should beplump. Twist periodically to form links. Placesausages in a large pot with enough water to coverthem. Bring to a boil, then reduce heat to low, coverthe pot, and simmer for 1 hour and 15 minutes.They can be frozen after cooling. Use as you wouldstore-bought Polish Sausage.

Cook's Notes:

Page 441

Northern European

Pierogi Casserole


Polish Entree Unknown www.world-recipes.info

History / Comments

Unknown

Ingredients

12 lasagna noodles1/3 cup vegetable oil4 to 5 medium-sized onions, finely chopped1/2 teaspoon black pepper1-1/2 cups (6 ounces) dry cottage cheese6 cups warm seasoned mashed potatoes

Instructions

Preheat the oven to 350 degrees F. Cook thenoodles according to the package directions anddrain; set aside. Meanwhile, in a large skillet, heatthe oil over medium- high heat. Saute the onions for8 to 10 minutes or until golden brown. Reserve 1/2cup onions for topping. Add the remaining onions,pepper, and cheese to the potatoesand mix well.Place 3 noodles on the bottom of a 9 x 13-inch glassbaking dish that has been coated with nonstickvegetable spray. Spread the noodles with one-thirdof the potato mixture. Layer with 3 more noodlesand continue until there is a total of 4 layers ofnoodles and 3 layers of potatoes (with a noodlelayer on the top). Spread the reserved onions ontop. Cover with aluminum foil and bake for 30minutes or until heated through.

Cook's Notes:

Page 442

Northern European

Polish Cabbage Rolls


Polish Entree Unknown www.world-recipes.info

History / Comments

Unknown

Ingredients

1 head cabbage1 lb. ground beef1/2 lb. ground pork16 oz. can tomato sauce8 oz. can tomatoes2 cups cooked rice2 eggs1 onion, finely chopped2 tb. margarinesalt, pepper to taste

Instructions

Remove core from cabbage. Scald cabbage inboiling water and remove leaves as they soften.Saute onions in margarine very lightly-do notbrown. Combine with the meats, rice, eggs andseasonings. Mix well. Place 2 tb. of mixture incenter of cabbage leaf and roll. Wrap in bacon stripsand insert wooden toothpicks to hold together. Pourtomato sauce on rolls, then squeeze tomatoes fromcan and arrange on top of rolls. Simmer over lowheat for 2 hours in heavy dutch oven.

Cook's Notes:

Page 443

Northern European

Polish Cabbage and Noodles


Polish Entree Elizabeth Sill www.allrecipes.com

History / Comments

"Sauteed cabbage and onions with noodles, a perfect last minute meatless meal!!" Original recipe yield: 5 -6 servings.

Ingredients

1 medium head shredded cabbage2 red onions, cut into strips1/2 cup butter1 (16 ounce) package wide egg noodlessalt to tasteground black pepper to taste

Instructions

Cook pasta in a large pot of boiling salted water.Meanwhile, heat butter or margarine in a skillet overmedium heat. Saute cabbage and onions untiltender. Drain pasta, and return to the pot. Addcabbage and onion mixture to the noodles, andtoss. Season with salt and pepper to taste.

Cook's Notes:

Page 444

Northern European

Bitkas


Polish Entree Andrzej J. www.allrecipes.com

History / Comments

"This is traditional Polish beef dish. I recommend to prepare it in the evening, do first heating, go to bed,and finish on the day after. Meat needs to be hammered thoroughly. The dish is time consuming, but allyour guests will pronounce you the king of the cooks! The meat just melts in your mouth, and you will hearthe quiet sighs of contentment around the table. Suddenly all guests stop talking and they STARTEATING. The dish is rather spicy, (I do it medium, our kids are 10 and 8), but it leaves a very lightsweetish taste afterwards on your tongue. The dish goes perfectly with cold beer, preferably lager. Thekids get peach juice." Original recipe yield: 6 servings.

Ingredients

2 pounds round steak, cut into thin strips on thediagonal2 onions, cut into 1/3-inch slices3 teaspoons saltground black pepper to taste2 tablespoons Hungarian sweet paprika4 cups water4 bay leaves4 tablespoons vegetable oil4 dried shiitake mushrooms4 prunes, pitted and chopped1 teaspoon honey2 cloves garlic, halved

Instructions

Cut the beef into slices about 1/3 inch thick. With ameat mallet, hammer all the slices flat until they are1/3 of their original thickness. Sprinkle each slicegenerously with salt, pepper, and paprika on oneside only. Put 2 or 3 beef slices on a plate, withseasoning side up, and put some onion slices ontop. Add layers of beef and onion until all the meatis out. Wrap the plate with plastic wrap or foil; setaside for one hour at room temperature, orovernight in the refrigerator.Pour water into a Dutch oven, and bring to a boil.Reduce heat to simmer, and add bay leaves.Preheat oven to 350 degrees F (175 degrees C) .Heat oil in a large heavy skillet over medium highheat.Separate onions from bitkas. Reserve half of theonions, and discard the rest. Fry bitkas 3 at a timefor 20 seconds on each side. Transfer fried meatinto boiling water.Chop the reserved onion coarsely. Saute in the beefdrippings over medium heat. Drain, reservingdrippings, and add onions along with mushrooms,prunes, honey and garlic to the meat. Skim fat fromdrippings, and add to the meat.Transfer the pot to the oven. Roast for one hour at350 degrees F (175 degrees C). Turn the heat off,and then let the pot cool down slowly in the oven forapproximately 2 hours. Repeat the heating cycle 3times. After 20 minutes in the oven take the pot out,and fish out the mushrooms; cut into 1/8 inch widestripes, and return to the pot. During heating, takethe pot out every 20 minutes and rearrange thebitkas. Check that nothing sticks to the bottom;normally nothing does. Check water level. Ifnecessary, add some boiling water. Usually I have toadd about 1/2 cup boiling water in the beginning ofeach heating cycle. During last heating cycle, checkthe sauce taste. Season to taste.Serving suggestion: Put some buckwheat cereals on1/3 of the plate, 2 to 3 bitkas on next 1/3 of theplate, and pour some sauce over the cereals.Leave last 1/3 of the plate free for the vegetablesalad of any kind. I like sour cabbage combinedwith carrots and apples.

Cook's Notes:

Page 445

Northern European

Kielbasa and Cabbage


Polish Entree Katherine Denning www.allrecipes.com

History / Comments

"This smoked, Polish sausage dish is great for company! It is super good and easy, and can be preparedwell in advance of company arrival. Complete meal by adding baked potato, fruit salad, and bread."Original recipe yield: 4 servings.

Ingredients

6 slices bacon1/4 cup water2 tablespoons white sugar1 onion, chopped2 teaspoons minced garlic1/4 teaspoon crushed red pepper flakes1/4 teaspoon seasoning salt3 teaspoons caraway seed1 large head cabbage, cut into small wedges1 pound Polish kielbasa

Instructions

In a large skillet, fry bacon over medium high heatuntil browned, turning once. Remove bacon frompan, reserving drippings, and place on papertowels.Stir water, sugar, onions, garlic, red pepper flakes,seasoned salt, and caraway seeds into drippings.Add cabbage, and gently stir. Cover, and cook overmedium heat for 10 to 15 minutes.Add kielbasa to the pan. Cook, covered, for anadditional 10 to 15 minutes. Crumble bacon overtop, and serve hot.

Cook's Notes:

Page 446

Northern European

Russian Vegetable Pie


Russian Entree Yuji www.allrecipes.com

History / Comments

"Easy and delicious vegetable pie dish with cream cheese, cabbage, mushroom and herbs." Originalrecipe yield: 1 - 9 inch pie.

Ingredients

4 eggs1 1/4 cups all-purpose flour1 teaspoon white sugar1 teaspoon salt3 tablespoons butter4 ounces cream cheese, softened2 tablespoons butter1 onion, chopped1 small head cabbage, shredded1/8 teaspoon dried marjoram1/8 teaspoon dried tarragon1/4 teaspoon dried basil leavessalt and pepper to taste1 tablespoon butter8 ounces fresh mushrooms, sliced4 ounces cream cheese, softened1/2 teaspoon dried dill weed

Instructions

Preheat oven to 400 degrees F (200 degrees C.)Place eggs in a saucepan and cover with coldwater. Bring water to a boil and immediatelyremove from heat. Cover and let eggs stand in hotwater for 10 to 12 minutes. Remove from hot water,cool, peel and slice.In a large bowl, combine flour, sugar and salt. Cut inbutter until mixture resembles coarse crumbs. Stir incream cheese until mixture forms a ball. Roll out2/3 of the pastry and line a 9 inch pie dish. Roll outthe remaining pastry and make a circle largeenough to cover the dish. Put it away to chill.In a large skillet, melt about 2 tablespoons butter.Add the onion and cabbage and saute for severalminutes, stirring constantly. Season with marjoram,tarragon, and basil, salt and pepper. Cook, stirringoccasionally, until the cabbage is wilted and theonions are soft. Remove from the pan and setaside. Add another tablespoon of butter to the panand saute the mushrooms lightly for about 5 to 6minutes, stirring constantly.Spread the softened cream cheese in the bottom ofthe pie shell. Arrange the egg slices in a layer overthe cheese. Sprinkle them with chopped dill, thencover them with the cabbage. Make a final layer ofthe sauteed mushrooms and cover with the circle ofpastry. Seal and flute the edges of the crust. With asharp knife, cut a few short slashes through the topcrust.Bake in the preheated oven for 15 minutes. Reducetemperature to 350 degrees F (175 degrees C) andbake for 20 to 25 minutes, or until golden brown.

Cook's Notes:

Page 447

Northern European

Chicken Kiev


Russian Entree William "Uncle Bill"Anatooskin

Unknown

History / Comments

"This fantastic Russian Chicken Kiev recipe has been my family favorite for the past 30 years. It isreasonably easy to prepare and is worth the time." Original recipe yield: 6 servings.

Ingredients

1/3 cup butter1/2 teaspoon ground black pepper1 teaspoon garlic powder2 pounds skinless, boneless chicken breast halves2 eggs3 tablespoons water1/4 teaspoon ground black pepper1/2 teaspoon garlic powder1 teaspoon dried dill weed3/4 cup all-purpose flour3/4 cup dry bread crumbs2 cups vegetable oil for frying1/2 lemon, sliced1/4 cup chopped fresh parsley

Instructions

Combine 1/3 cup butter, 1/2 teaspoon pepper and 1teaspoon garlic powder. On a 6x6 inch piece ofaluminum foil, spread mixture to about 2x3 inches.Place this mixture in the coldest section of yourfreezer and freeze until firm. This can be doneahead of time.Remove all fat from the chicken breast. If usingwhole chicken breasts, cut them in half. Place eachchicken breast half between 2 pieces of waxedpaper and using a mallet, pound carefully to about1/4 inch thickness or less.When butter mixture is firm, remove from freezer andcut into 6 equal pieces. Place one piece of butter oneach chicken breast. Fold in edges of chicken andthen roll to encase the butter completely. Securethe chicken roll with small skewers or toothpicks.In a mixing bowl, beat eggs with water until fluffy. Ina separate bowl, mix together 1/4 teaspoon blackpepper, 1/2 teaspoon garlic powder, dill weed andflour. Coat the chicken well with the seasoned flour.Dip the floured chicken in the egg mixture and thenroll in the bread crumbs. Place coated chicken on ashallow tray and chill in refrigerator for 30 minutes.In a medium size deep frying pan, heat vegetable oilto medium-high. Fry chicken for about 5 minutesthen turn over and fry for 5 minutes longer or untilthe chicken is golden brown. To test for doneness,cut into one of the rolled chicken breasts to makesure it doesn't have a pink interior. Serveimmediately, garnished with a sliced lemon twistand a sprinkling or parsley.

Cook's Notes:

Page 448

Northern European

Pellmini


Russian Entree CM Unknown

History / Comments

Delicious meat-filled Russian dumplings.

Ingredients

Dough:1 cup milk1 tablespoon salt5 eggs1 tablespoon sour cream or buttermilk (if available)flour, enough to make a soft doughFilling:1 lb. chopped tri-tip steak or ground beef1 lb. ground pork2 onions, finely chopped4 cloves garlic, minced1 stalk celery, finely chopped1/4 cup fresh parsley, minced1 tablespoon each butter and olive oilsalt and pepper to taste

Instructions

Beat together eggs, salt and milk. If you have sourcream or buttermilk available, add 1 tablespoon tomake a more tender and tasty dough.Stir in enough flour to make a dough which is soft butcan be rolled out. Let rest a few minutes. Kneaddough until smooth.Saute the meat, onions, garlic, and celery in butterand oil, adding the parsley at the last minute. Drainexcess liquid and allow to cool.Roll out dough and cut into circles. Fill centers, eachwith 1 tablespoon of meat mixture. Fold sidestogether (like a clam shell) and pinch the edgestogether firmly. You can freeze these at this pointby placing on a cookie sheet in the freezer.Remove from cookie sheet 1 hour later (or whenfrozen solid) and drop into ziploc bags, ready toserve when needed.To serve, boil 6-7 minutes in chicken, beef, or hambroth. (Very good in the leftover broth from a boiledham!). They will rise to the surface when cooked.Serve with a dollop of sour cream or with meltedbutter.Can also saute in melted butter with onions or leeks.

Cook's Notes:

Page 449

Northern European

Forfar Bridies


Scottish Entree Diane www.allrecipes.com

History / Comments

"Traditional Scottish turnovers filled with ground lamb." Original recipe yield: 6 bridies.

Ingredients

12 ounces ground lamb1 onion, chopped2 tablespoons beef broth1 teaspoon Worcestershire sauce1/4 teaspoon salt, or to taste1/4 teaspoon ground black pepper, or to taste1 recipe pastry for double-crust pie1 egg white, lightly beaten

Instructions

Preheat oven to 350 degrees F (175 degrees C).In a large heavy skillet over medium heat, cook lambuntil evenly brown; drain excess fat. Remove fromheat, and stir in onion, beef broth andWorcestershire sauce. Season with salt andpepper.On a lightly floured surface, roll pastry out to 1/8 inchthickness. Cut into 6 inch rounds. Placeapproximately 1/2 cup filling on one half of each.Fold the pastry over the filling, and crimp edges toseal. Brush lightly with beaten egg white, and cutthree slits in the top to allow steam to escape.Place on baking sheet.Bake in preheated oven for 30 to 35 minutes, or untilgolden brown.

Cook's Notes:

Page 450

Northern European

Scottish Mince Pie


Scottish Entree Karen Barbour www.allrecipes.com

History / Comments

My mother-in-law made this pie in Scotland. It is not a sweet mince pie, but it's easy to make, and a heartydinner. I serve boiled parsley potatoes and a nice salad with this pie. My children always ask for this piewhen they come home to visit. Original recipe yield: 1 -9 inch pie.

Ingredients

1 1/2 pounds lean ground beef1 large onion, minced1/8 teaspoon beef bouillon granules4 cups water to cover2 tablespoons cornstarch1/4 cup water1 recipe pastry for a 9 inch double crust pie

Instructions

Preheat oven to 375 degrees F (190 degrees C).Place the ground beef in a large pot and pour inenough water to cover beef. Boil until beef iscooked through. Drain. Add water to cover cookedbeef, add onions and enough bouillon granules totaste. Cook until the onions are soft. Season withsalt and pepper to your taste and make sure thefilling has enough bouillon to have a nice beef flavor.Combine the 1/4 cup water with the cornstarch andstir until smooth. Add to the beef mixture and cookuntil mixture has thickened. Pour beef mixture intothe pastry crust and cover the top with pastry.Crimp edges and prick top. Bake at 375 degrees F(190 degrees C) for 30 minutes or until crust islightly browned.

Cook's Notes:

Page 451

Northern European

Scottish Shepherd's Pie


Scottish Entree Unknown www.allrecipes.com

History / Comments

This pie was made by my Nana, and my whole family loves it! Original recipe yield: 8 servings

Ingredients

1 pound cooked ham, cut into one inch cubes2 (14.75 ounce) cans creamed corn7 potatoes - peeled, boiled and mashed1/4 cup butter

Instructions

Preheat oven to 350 degrees F (175 degrees C).Place ham in a 2 quart casserole dish and top withcorn. Heat in preheated oven 10 minutes. Removeand top with mashed potatoes. Heat in oven for 20more minutes, then remove. Turn oven to "broil"setting. Dot potatoes with butter or margarine, thenplace pie under broiler just until golden brown ontop, about 3 minutes. Serve immediately.

Cook's Notes:

Page 452

Northern European

Serbian Ground Beef, Veggie, and Potato Bake


Serbian Entree AMANDA1432 www.allrecipes.com

History / Comments

"My boyfriend lived in Serbia for 3 years and always begs me to recreate some of his favorite dishes. Basedon his sketchy explanations and a little research into Eastern European spices, I concocted this hearty andslightly spicy bake with ground beef, paprika, and vegetables like celery and peppers. Great with a glassof red wine!" Original recipe yield: 4 servings.

Ingredients

1 pound ground beef1 tablespoon olive oil1 green bell pepper, chopped1 onion, chopped1 carrot, shredded2 celery stalks, chopped1/2 tablespoon paprika1/2 teaspoon salt3/4 teaspoon black pepper1/4 teaspoon crushed red pepper1 pinch ground cinnamon1 pinch ground cloves1/4 cup water1/8 cup red wine1 cube beef bouillon2 tablespoons half-and-half2 potatoes, peeled and sliced

Instructions

Preheat oven to 400 degrees F (200 degrees C).Lightly grease a casserole dish.In a skillet over medium heat, cook the beef untilevenly brown. Remove beef from skillet, reservingjuices, and set aside. Mix in the olive oil, and sautethe green pepper, onion, carrot, and celery untiltender.Return beef to the skillet, and season with paprika,salt, black pepper, red pepper, cinnamon, andcloves. Stir in the water and red wine until heatedthrough. Dissolve the beef bouillon cube into themixture. Remove skillet from heat, and mix in thehalf-and-half.Layer the bottom of the prepared casserole dish withenough potato slices to cover. Place the beef andvegetable mixture over the potatoes, and top withremaining potatoes. Cook, covered, 45 minutes inthe preheated oven, or until the potatoes aretender.

Cook's Notes:

Page 453

Northern European

Serbian Cevapcici


Serbian Entree AmericanBrunette www.allrecipes.com

History / Comments

"A delicious little sausage-like meat. Great served as a sandwich." Original recipe yield: 4 servings.

Ingredients

1 1/2 pounds ground pork1 pound lean ground beef1/2 pound ground lamb1 egg white4 cloves garlic, minced1 teaspoon salt1 teaspoon baking soda2 teaspoons ground black pepper1 teaspoon cayenne pepper1/2 teaspoon paprika

Instructions

Preheat a grill for medium-low heat.In a large bowl, combine the ground pork, groundbeef, ground lamb and egg white. Add the garlic,salt, baking soda, black pepper, cayenne pepperand paprika. Mix well using your hands, and forminto finger length sausages about 3/4 inch thick.Lightly oil the grilling surface. Grill sausages untilcooked through, turning as needed, about 30minutes.

Cook's Notes:

Page 454

Northern European

Swedish Roast Beef


Swedish Entree Unknown www.recipesource.com

History / Comments

Unknown

Ingredients

1 T Butter5 lb Beef chuck or rump roast4 Anchovies, chopped (optional)1 Onion, minced2 t Salt1 ea Bay leaf15 Peppercorns1 T Brown sugar1 T Vinegar1 T Whiskey1 c Water

Instructions

Melt butter in a heavy kettle or deep frying pan. Addbeef roast and brown well on all sides. Addanchovies, onion, salt, bay leaf, peppercorns, sugarvinegar, whiskey and water. Cover tightly and cookslowly 2 to 2-1/2 hours or until meat is tender.Serve roast with the pan juice. (The pan juice maybe thickened for gravy. One-half cup of creamadded makes a delicious gravy.)

Cook's Notes:

Page 455

Northern European

Cossack Chicken and Mushrooms


Ukrainian Entree Unknown www.recipesource.com

History / Comments

Unknown

Ingredients

12 oz chicken, boneless and skinless5 tbsp butter1 garlic clove minced1 large onion1/2 tsp nutmeg, ground fine1/2 cup Swiss cheese, grated1/2 cup Feta cheese, crumbled3 tbsp sour cream or plain yogurt1/2 lb fresh mushrooms, coarsely chopped

Instructions

Cook the onion & mushrooms together in 4 T of thebutter. Mince the onion/mushroom mixture and thechicken together. Add the garlic & the chicken-mushroom mixture and cook for 5 minutes addingsalt & pepper to taste. Remove from heat and stir inthe yogurt and nutmeg. Preheat the oven to 400degrees F. Pour the chicken mixture into a bakingdish and sprinkle with grated cheese. Bake for 15minutes.

Cook's Notes:

Page 456

Northern European

Ukrainian Chicken Kiev


Ukrainian Entree William Anatooskin www.allrecipes.com

History / Comments

A real Kiev recipe, with seasoned butter rolled up in breaded chicken breasts for a richness fit for royalty!This recipe takes a bit of time, but is well worth the effort. Original recipe yield: 8 servings.

Ingredients

8 skinless, boneless chicken breast halves1/3 cup butter, softened1/2 teaspoon ground black pepper1 teaspoon garlic powder2 eggs3 tablespoons water1/4 teaspoon ground black pepper1/4 teaspoon garlic powder1 teaspoon dried dill weed1/2 cup all-purpose flour1/2 cup dry bread crumbs2 cups vegetable oil1/2 lemon, sliced1/4 cup chopped fresh parsley

Instructions

Place each chicken breast between a sheet of waxpaper and pound, using a mallet or rolling pin, toabout 1/8 inch thickness; be careful not to 'break'the chicken. Wrap and refrigerate until seasonedbutter is frozen. To Make Seasoned Butter: In asmall bowl combine the softened butter, 1/2teaspoon pepper and 1 teaspoon garlic powder andmix well. Spread mixture into a 2x4 inch rectangle ona piece of aluminum foil; freeze until firm. Whenbutter is firm, cut into 6 equal size pieces and placeone piece on each chicken breast. Fold in edges ofchicken and roll to encase butter completely.Secure with toothpicks. In a small bowl, beat eggswith water. In a shallow dish or bowl, mix togetherthe 1/4 teaspoon pepper, 1/4 teaspoon garlicpowder, dill weed and flour. Place bread crumbs ina separate shallow dish or bowl. Dip chicken rolls inseasoned flour, then egg mixture, then crumbs.Place coated chicken in a shallow dish, cover andrefrigerate for about 30 minutes. Heat oil in a largeskillet over medium high heat. When oil is hot, deepfry chicken rolls for about 5 minutes, then turn overand deep fry for another 5 minutes until golden andcooked through, with no pink showing inside. Drainon paper towels, garnish with lemon slices andparsley and serve.

Cook's Notes:

Page 457

Northern European

Potato and Cheese Pierogi


Ukrainian Entree Unknown Unknown

History / Comments

This recipe is an Ukrainian one of my Great-Grandmothers passed down from the years. They are greatwith melted butter and sauteed onions, or fry if desired. They can also be frozen between layers of plasticwrap. Original recipe yield: 20 dozen.

Ingredients

6 cups all-purpose flour3 eggs1 pinch saltwater as needed

5 pounds potatoes, peeled1 pound processed cheese, cubedsalt and pepper to tasteonion salt to taste

Instructions

Bring a large pot of salted water to a boil. Addpotatoes and cook until tender but still firm, about15 minutes; drain. Combine flour, eggs and salt.Mix in a little water at a time until dough issomewhat stiff. Roll dough in small sections about1/4 inch thick. Using a large biscuit cutter ordrinking glass, make circle cuts. To make filling: Mixtogether potatoes, cheese, salt, pepper and onionsalt. Fill each with 1 to 2 tablespoons of the potatomixture, fold over and seal edges. To cook, bring alarge pot of water to boil, carefully dropping in one ata time; stir once. They are done when they float tothe top.

Cook's Notes:

Page 458

Northern European

Ukrainian Meat Filled Cabbage Rolls


Ukrainian Entree Olga Drozd Unknown

History / Comments

In Ukrainian kitchens, cabbage leaves are often used as cases for soft fillings. These rolls are a littledifferent, because the leaves are filled with a meat stuffing and not primarily a cereal mixture. This makesthem 'holiday' fare. For a different flavor, use tomato juice instead of chicken broth. See the note at thebottom of the recipe for pressure cooking instructions. Original recipe yield: 8 servings.

Ingredients

1 tablespoon butter1 large onion, chopped3/4 pound ground pork1/2 cup fresh bread crumbs1 egg2 teaspoons salt1 teaspoon freshly ground black pepper1 head savoy cabbage, cored2 cups chicken stock, or as needed1 tablespoon all-purpose flour1 cup sour cream1 tablespoon chopped fresh dill

Instructions

Melt butter in a skillet over medium-high heat.Sautee onion in butter until tender. Remove fromheat, and set aside to cool. When the onion is coolenough to handle, mix together the ground pork,bread crumbs, egg, salt and pepper until wellblended. Place the head of cabbage in a large pot,and add enough water to cover the cabbagehalfway. Bring to a boil, and cook for about 2minutes. As the outer leaves become translucentand soft, remove them one at a time by peelingthem off with a wooden spoon. Trim off the thickribs at the leaf stem. Preheat the oven to 325degrees F (165 degrees C). Grease the bottom of a9x13 inch baking dish, and line the bottom with outercabbage leaves. Lay a few more leaves on a cleanwork surface. Place a large spoonful of the porkmixture at the base of each leaf. Roll up towardsthe top. Repeat until filling is used up. Arrange thefinished rolls over the leaves in the dish, and pourin just enough broth to cover the rolls. Place extracabbage leaves over the top. Cover, and bake for 1hour in the preheated oven. When finished, drainoff broth from the dish into a small saucepan. Whisktogether the flour and sour cream. Gradually stir thesour cream into the broth. Cook over medium heat,stirring frequently until heated, about 5 minutes. Toserve, arrange cabbage rolls on a platter, coverwith sauce and sprinkle with dill. This goes perfectlywith homemade noodles, or millet kasha.Pressure cooker: Arrange rolls as for oven baking,but cook for 20 minutes at 10 pounds of pressure.

Cook's Notes:

Page 459

South Pacific

Aussie Chicken


Australian Entree Rebecca www.allrecipes.com

History / Comments

"This recipe is very similar to a chicken dish served at a local well-known restaurant. A friend of mine waskind enough to share it. It includes chicken breasts topped with mushrooms, bacon and cheese cooked ina honey-mustard sauce." Original recipe yield: 4 servings.

Ingredients

4 skinless, boneless chicken breast halves -pounded to 1/2inch thickness2 teaspoons seasoning salt6 slices bacon, cut in half1/2 cup prepared mustard1/2 cup honey1/4 cup light corn syrup1/4 cup mayonnaise1 tablespoon dried onion flakes1 tablespoon vegetable oil1 cup sliced fresh mushrooms2 cups shredded Colby-Monterey Jack cheese2 tablespoons chopped fresh parsley

Instructions

Rub the chicken breasts with the seasoning salt,cover and refrigerate for 30 minutes.Preheat oven to 350 degrees F (175 degrees C).Place bacon in a large, deep skillet. Cook overmedium high heat until crisp. Set aside.In a medium bowl, combine the mustard, honey, cornsyrup, mayonnaise and dried onion flakes. Removehalf of sauce, cover and refrigerate to serve later.Heat oil in a large skillet over medium heat. Placethe breasts in the skillet and saute for 3 to 5minutes per side, or until browned. Remove fromskillet and place the breasts into a 9x13 inch bakingdish. Apply the honey mustard sauce to eachbreast, then layer each breast with mushrooms andbacon. Sprinkle top with shredded cheese.Bake in preheated oven for 15 minutes, or untilcheese is melted and chicken juices run clear.Garnish with parsley and serve with the reservedhoney mustard sauce.

Cook's Notes:

Page 460

South Pacific

Australian Hearty Mince


Australian Entree Peter Jones www.allrecipes.com

History / Comments

"Mum's recipe! Absolutely delicious Australian hearty beef mince with noodles. Serve with garlic bread anda 1999 Shiraz." Original recipe yield: 6 servings.

Ingredients

2 tablespoons margarine1 pound ground beef1 onion, chopped1 1/2 cups tomato juice1 1/2 cups water1/2 cup beef stock1 teaspoon Worcestershire sauce1 teaspoon celery salt1/2 teaspoon ground black pepper1 1/2 cups uncooked spiral pasta1/2 cup sour cream1 teaspoon sherry3/4 cup chopped fresh parsley

Instructions

Melt margarine in a large, heavy skillet over mediumheat, and stir in the ground beef and onion. Cookuntil onion is tender and beef is evenly browned.Reduce heat to low.In a medium bowl, mix tomato juice, water, beefstock, Worcestershire sauce, celery salt, andpepper. Pour into the beef mixture.Stir pasta into the skillet. Cover, and simmer 25minutes, stirring occasionally.Remove the mixture from heat, and stir in sourcream and sherry. Sprinkle with parsley to serve.

Cook's Notes:

Page 461

South Pacific

Tandoori Chicken


Australian Entree Bonnie www.allrecipes.com

History / Comments

"A paste made from a combination of spices and dried peppers is the secret to this spicy grilled chickenrecipe. No long marinating time is required; the chicken can be prepared in the time it takes to get thecoals hot." Original recipe yield: 4 servings.

Ingredients

1/2 teaspoon curry powder1/2 teaspoon red pepper flakes1/2 teaspoon kosher salt1/4 teaspoon ground ginger1/4 teaspoon paprika1/4 teaspoon ground cinnamon1/4 teaspoon ground turmeric2 tablespoons water4 skinless, boneless chicken breast halves

Instructions

Preheat grill for high heat.In a medium bowl, mix curry powder, red pepperflakes, salt, ginger, paprika, cinnamon, and turmericwith water to form a smooth paste. Rub paste intochicken breasts, and place them on a plate. Cover,and allow to marinate for 20 minutes.Brush grate with oil. Place chicken on the grill, andcook 6 to 8 minutes on each side, until juices runclear when pierced with a fork.

Cook's Notes:

Page 462

South Pacific

Australian BBQ Meatballs


Australian Entree Steph477 www.allrecipes.com

History / Comments

"These delicious meatballs get even better the next day my whole family loves them! The sauce is alsogreat on ribs." Original recipe yield: 4 servings.

Ingredients

1 pound ground beef1/2 cup bread crumbs2 small onions, chopped1 tablespoon curry powder1 tablespoon dried Italian seasoning1 egg, beaten1 clove garlic, minced1/2 cup milk1/2 teaspoon salt1/2 teaspoon ground black pepper

1 tablespoon margarine2 small onions, chopped3/4 cup ketchup1/2 cup beef stock1/4 cup steak sauce1/2 cup Worcestershire sauce2 tablespoons white vinegar2 tablespoons instant coffee granules1/2 cup packed brown sugar3 tablespoons lemon juice

Instructions

Preheat the oven to 375 degrees F (190 degrees C).In a medium bowl, mix together the ground beef,bread crumbs, 2 onions, curry powder, Italianseasoning, egg, garlic, salt and pepper. Graduallymix in the milk until you have a nice texture forforming meatballs. You may not need all of the milk.Form the meat into balls slightly smaller than golfballs. Place them in a greased baking dish. Bakethe meatballs for 30 minutes in the preheated oven.Once the meatballs are in the oven, start making thesauce straight away.Melt the margarine in a saucepan over medium heat.Add the remaining onions, and cook until browned.Stir in the ketchup, beef stock, steak sauce,Worcestershire sauce, vinegar, instant coffee,brown sugar and lemon juice. Bring to a boil overmedium heat, and simmer, stirring occasionally,until the meatballs are done.Remove the meatballs from the oven, and drain anyexcess grease. Pour the sauce over them, andreturn to the oven. Bake for an additional 30minutes.These meatballs taste even better after they havebeen left to rest for a while to soak up the sauce. Iusually make the recipe at lunchtime and let it cool.I put it back in the oven at about 200 degrees forapproximately 15 minutes to reheat for dinner. Thisis not necessary but it makes it taste even better!

Cook's Notes:

Page 463

South Pacific

Pig Burger


Australian Entree Geoff Small www.allrecipes.com

History / Comments

"This is a unique burger, invented in Australia. The burger consists of: Grilled chicken fillet, grilled bacon,lettuce and tomato on a toasted foccacia bun, with herbed mayo on the base and guacamole on thecrown. The burger got its name due to the strange range of ingredients. They taste fantastic, however youmay need a few napkins to clean up afterwards, depending on the amount of guacamole." Original recipeyield: 1 serving.

Ingredients

2 slices focaccia bread1 tablespoon herb mayonnaise1/8 cup shredded lettuce2 slices ripe tomato1/4 pound grilled chicken breast3 slices bacon2 tablespoons guacamole

Instructions

Place bacon in a large, deep skillet. Cook overmedium high heat until evenly brown. Drain,crumble and set aside.Toast focaccia. Spread mayonnaise on one side ofone slice, then top with lettuce, tomato, chicken,bacon and guacamole. Top with second slice offocaccia.

Cook's Notes:

Page 464

South Pacific

Australian Shrimp on the Barbie


Australian Entree Unknown www.recipesource.com

History / Comments

Unknown

Ingredients

1/2 cup (1 stick) butter,melted1/4 cup olive oil1/4 cup minced fresh herbs (parsley,thyme andcilantro)3 tbsp fresh lemon juice3 large garlic cloves, crushed1 tbsp minced shallotSalt and pepper,freshly ground1 1/2 lb medium large shrimp,unpeeledspinach leaves lemon slices

Instructions

Combine first 8 ingredients in large bowl. Mix inshrimp. Marinate at room temperature 1 hour or inthe refrigerator 5 hours,stirring occasionally.Prepare barbecue with medium hot coals. Threadshrimp on narrow skewers. Grill until justopaque,about 2 minutes per side.Line platter withspinach. Arrange skewers on platter. Garnish withlemon and serve. Makes 8 servings.

Cook's Notes:

Page 465

South Pacific

Aussie-Style Meatloaf



History / Comments

Unknown

Ingredients

Meatloaf 1 lb Ground beef - lean 1 lb Sausage 1 cup Breadcrumbs - fine 2 Onions - medium, chopped fine 1 tbsp Curry powder 1/2 cup Water Salt and pepper to taste 1 tbsp Parsley - chopped 1 Egg - beaten 1 Garlic clove - crushed 1/2 cup MilkSauce 1 Onion - chopped very fine 1/4 cup Water 1/2 cup Ketchup 1/4 cup Dry red wine OR beef stock 1/4 cup Worcestershire sauce 2 tbsp Vinegar 1 tbsp Instant coffee 1/4 cup Brown sugar - packed 1 oz Margarine 2 tsp Lemon juice

Instructions

LOAF: Combine meats, breadcrumbs, onions, salt,pepper, garlic, parsley, curry and egg in large bowl.Mix well. Mix milk and water and add to meatmixture a little at a time until smooth but firm.Shape into loaf and put into greased baking pan.Bake 30 minutes at 375F.SAUCE: Saute onions in margarine until golden andadd all other ingredients. Bring slowly to a boil,lower heat and simmer 10 to 15 minutes. (greatwith ribs or chicken). After loaf has cooked for 30minutes, pour half of the sauce over the meat,return to oven and bake 45 minutes more, bastingoften with remaining sauce. Serve loaf hot in thickslices with remaining sauce. Also makes greatsandwiches.

Cook's Notes:

Page 466

South Pacific

Australian Chicken with Basil Sauce



History / Comments

Unknown

Ingredients

4 large Chicken filletsCRUMB TOPPING 1 cup Bread crumbs, fresh 1/3 cup Parmesan, grated 1 tbsp Parsley, chopped 1/4 lb Bacon 3 oz Butter 2 Garlic cloves 2 tsp Worcestershire sauce 1/2 tsp Mustard, dryBASIL SAUCE 1/2 cup Oil 1/4 cup White vinegar 1 Garlic clove, crushed 1/2 cup Cream 1 Egg yolk 1 cup Basil leaves (fresh), finely chopped

Instructions

Preheat oven to 375 degrees F. Combine breadcrumbs, cheese and parsley. Saute chopped baconand drain on absorbent paper. Add the bacon tothe bread crumb mix. This is the crumb topping forthe chicken. In a pan, melt the butter, then add thecrushed garlic, Worcestershire sauce and mustard.Mix and heat through. Coat the chicken fillets withthe butter mixture by dipping them in the saucepan.Arrange in a shallow, ovenproof dish. Press thebread crumb mixture on top of the chicken pieces toprovide a crumb topping. Bake uncovered for 20 to25 minutes. While the chicken cooks, make thebasil sauce: in a saucepan combine all sauceingredients except the egg yolk. Stir until heatedand then add the egg yolk, stirring until thickened.Do not boil. Pour the hot sauce over the chickenpieces just before serving.

Cook's Notes:

Page 467

South Pacific

Australian Savory Steak



History / Comments

Unknown

Ingredients

2 lb Steak2 Onions, finely chopped2 tsp Brown sugar2 tsp Salt1/2 tsp Pepper1 pinch Cayenne2 tsp Capers, chopped2 tsp Mixed herbs (thyme, sage and oregano)1/3 cup Ketchup2 tsp Worcestershire sauce1/3 cup Vinegar

Instructions

Trim the steak and cut into pieces. Place in anovenproof dish and cover with the chopped Blendother ingredients together and pour over. (Thechopped onion holds some of the liquid.) Coverand refrigerate for at least two hours. Bake,covered with foil or ovenproof lid, at 350 degrees F.for 50 to 60 minutes.

Cook's Notes:

Page 468

South Pacific

Australian Pork with Port and Coffee Sauce


Australian Entree Elizabeth King Unknown

History / Comments

from "The Great Cooks of Australia Cookbook" by Elisabeth King, contributing editor to Australian Gourmetmagazine.

Ingredients

4 1/2 lb pork loin, boned1 cup strong coffee1/2 cup cream1/3 cup port2 tsp sugar1/4 cup water2 tsp cornstarch

Instructions

Preheat oven to 350F. Remove rind from pork andtrim fat to make a 1/2 inch layer. Roll and tie themeat. Weigh pork and calculate cooking time,allowing 25-30 minutes per pound. Place meat inroasting pan. Roast pork for 30 mins. Combinecoffee, 1/4 cup cream, 1/4 cup port, and the sugar,pour over pork. Continue roasting pork for calculatedcooking time, basting pork every 15 mins with coffeemixture. This basting gives the outside a beautifulgolden glaze and helps to keep the meat moist.Remove pork from oven when cooked. Keepcovered in a warm place while making the sauce.Skim fat from the pan juices. Place juices in a smallsaucepan with water, remaining 1/4 cup cream,remaining port and cornstarch. Cook until thickened,strain. Slice pork thinly and place a tablespoon ortwo of sauce on each serving. Remaining sauceshould be available for guests to add more.

Cook's Notes:

Page 469

South Pacific

Ki See Ming


Australian Entree Katt Unknown

History / Comments

"This is a family recipe that comes from Australia. It is quick and filling for cold winter days. Excellent servedwith rice or slices of French bread and butter." Original recipe yield: 4 servings.

Ingredients

2 tablespoons butter1 large onion, sliced3 stalks celery, cut into bite-size pieces1 cup frozen cut green beans1/2 head cabbage, diced1 pound ground sirloin1 (4.5 ounce) package chicken noodle soup mix2 cups water2 tablespoons soy sauce

Instructions

Melt butter in a large heavy skillet over medium heat.Saute onion until soft and translucent, but don'tbrown. Stir in celery, frozen beans, and cabbage.Add ground sirloin, and cook until the meat isevenly browned. Add soup mix, enough water tobarely cover and soy sauce. Reduce heat, andsimmer for 15 minutes.

Cook's Notes:

Page 470

South Pacific

Sadie's Longboy Cheeseburgers


Australian Entree Law Goddess Unknown

History / Comments

"This is a yummy recipe and great for those nights when you do not want to spend a lot of time in thekitchen! This is one of my husband's favorites - I got the recipe from my Grandma Sadie, an Australian.Her mother made this for her when she was growing up in Wauchope, NSW!" Original recipe yield: 6servings.

Ingredients

1 pound lean ground beef1 teaspoon salt1 teaspoon pepper1/4 cup ketchup1/4 cup chopped onion3 tablespoons Worcestershire sauce3/4 cup crushed cornflakes cereal1/2 cup evaporated milk1 (1 pound) loaf Italian bread, cut in half lengthwise6 American cheese

Instructions

Preheat the oven to 375 degrees F (190 degrees C).In a medium bowl, mix together the ground beef,salt, pepper, ketchup, onion, Worcestershire sauce,cornflakes, and evaporated milk until evenlyblended. Divide the mixture in half, and spread ontothe cut side of each half of the loaf of bread. Placethem crust side down onto a baking sheet.Bake for 30 to 35 minutes in the preheated oven,until meat is no longer pink. During the last 5minutes of baking, place the slices of cheese overthe top to melt. Depending on how many you arecooking for, you can cut into smaller pieces orserve in larger sections. Enjoy.

Cook's Notes:

Page 471

South Pacific

Chicken Foster


Hawaiian Entree The Penner Family www.allrecipes.com

History / Comments

"My dad made this for me a while back and I loved it. Now, I found the recipe and he told me to submit it.Chicken, bananas, and coconut rum make one interesting, tasty, tropical dish. Great for Luau parties.Serve with steamed vegetables and rice." Original recipe yield: 4 servings.

Ingredients

1/2 cup butter6 tablespoons brown sugar1 pound skinless, boneless chicken breast halves -cut into1 inch cubessalt and pepper to taste1/4 cup all-purpose flour2 small bananas, sliced2 (1.5 fluid ounce) jiggers amaretto liqueur3/4 cup coconut-flavored rum

Instructions

Melt the butter in a large skillet over medium heat,and stir in the brown sugar.Season the chicken with salt and pepper, and tosswith flour to coat. Add chicken and bananas to theskillet, and cook stirring occasionally until chicken isalmost cooked through.Stir in the amaretto and rum, and heat through.Remove from the burner, and use a long match orlighter to flambe. Allow to burn until the alcoholcooks off and the flame goes out. Serve and enjoy!

Cook's Notes:

Page 472

South Pacific

Hawaiian Chicken


Hawaiian Entree Barbara Childers www.allrecipes.com

History / Comments

"This was given to me by my best friend years ago and is a favorite of our family!" Original recipe yield: 6servings.

Ingredients

6 skinless, boneless chicken breast halves2 cups teriyaki sauce, divided6 pineapple rings1/2 cup butter, melted3/4 cup packed brown sugar3/4 cup soy sauce3/4 cup unsweetened pineapple juice6 tablespoons Worcestershire sauce

Instructions

Place the chicken breast halves in a dish with the 11/2 cups of teriyaki sauce. Cover and refrigerate 8hours or overnight.Preheat a grill for high heat.Lightly oil the grill grate. Place chicken breasts ongrill, and discard marinade. Cook for 8 minutes perside, or until juices run clear. Brush with theremaining teriyaki sauce during the last 5 minutes.When almost done, place one pineapple ring on topof each breast, and brush with melted butter.In a small saucepan over medium heat, mix thebrown sugar, soy sauce, pineapple juice, andWorcestershire sauce. Cook, stirring occasionally,until sugar is dissolved. Serve with chicken fordipping!

Cook's Notes:

Page 473

South Pacific

Tangy Hawaiian Chicken


Hawaiian Entree Shannon www.allrecipes.com

History / Comments

"This is a tasty twist on everyday chicken. At 16 years of age, I love to cook, bake, anything that has to dowith culinary arts, and I enjoy making up recipes. This recipe is tried tested and true. A perfect idea foryour next meal!" Original recipe yield: 4 servings.

Ingredients

1 (8 ounce) can pineapple tidbits with juice1 cup soy sauce1 teaspoon onion powder2 tablespoons white sugar1/4 cup lemon juice2 tablespoons barbeque sauce1/2 teaspoon curry powder4 boneless, skinless chicken breast halvessalt and pepper to taste1/2 cup finely chopped onion1/2 cup finely chopped celery2 1/2 cups uncooked white rice4 cups water

Instructions

In a glass or plastic dish with a lid, combine thepineapple with its juice, soy sauce, onion powder,sugar, lemon juice, barbeque sauce, and currypowder. Taste, and adjust seasonings if desired.Place the chicken into the mixture, cover, andrefrigerate for 1 to 2 hours.Preheat an outdoor grill for medium-high heat. Placechicken breasts onto the grate, and grill until themeat is no longer pink inside. Brush occasionallywith the pineapple sauce. Chicken should takeabout 7 to 10 minutes on each side.Put the four cups water into a medium saucepanover medium- high heat. Add onions, celery, andrice. Bring to a boil, and reduce heat to medium-low. Simmer until rice is tender, about 20 minutes.In a separate pan, heat the marinade over mediumheat until boiling. Simmer for about 5 or 10 minutes,then remove from heat, and set aside.Serve the chicken on a bed of rice with the saucecovering it, or to the side.

Cook's Notes:

Page 474

South Pacific

Hawaiian Shrimp


Hawaiian Entree Mina www.allrecipes.com

History / Comments

"Pineapple and shrimp, basted with a sweet and sour sauce, lends a tropical touch to any BBQ. This is afavorite!" Original recipe yield: 6 servings.

Ingredients

2 pounds medium shrimp, peeled and deveined2 (20 ounce) cans pineapple chunks, juice reserved1/2 pound bacon slices, cut into 2 inch pieces2 large red bell peppers, chopped1/2 pound fresh mushrooms, stems removed2 cups cherry tomatoes1 cup sweet and sour sauceskewers

Instructions

Preheat grill for high heat.Thread shrimp, pineapple, bacon, red bell peppers,mushroom caps, and cherry tomatoes on skewers,alternating ingredients. Place in a shallow bakingdish. In a small bowl, mix sweet and sour saucewith reserved pineapple juice. Reserve a smallamount for basting. Pour remaining sauce overskewers.Lightly oil grill grate. Cook kabobs on preheated grillfor 6 to 8 minutes, or until opaque, basting oftenwith reserved sauce.

Cook's Notes:

Page 475

South Pacific

Hawaiian Chicken Kabobs


Hawaiian Entree Dawn Unknown

History / Comments

"These kabobs are tender, sweet, and delicious. They're easy to make and only require a few ingredients."Original recipe yield: 8 servings.

Ingredients

3 tablespoons soy sauce3 tablespoons brown sugar2 tablespoons sherry1 tablespoon sesame oil1/4 teaspoon ground ginger1/4 teaspoon garlic powder8 skinless, boneless chicken breast halves - cut into2inch pieces1 (20 ounce) can pineapple chunks, drainedskewers

Instructions

In a shallow glass dish, mix the soy sauce, brownsugar, sherry, sesame oil, ginger, and garlicpowder. Stir the chicken pieces and pineapple intothe marinade until well coated. Cover, and marinatein the refrigerator at least 2 hours.Preheat grill to medium-high heat.Lightly oil the grill grate. Thread chicken andpineapple alternately onto skewers. Grill 15 to 20minutes, turning occasionally, or until chicken juicesrun clear.

Cook's Notes:

Page 476

South Pacific

Waikiki Meatballs


Hawaiian Entree Cathy www.allrecipes.com

History / Comments

"Beef meatballs flavored with ground ginger, simmered in a sweet pineapple sauce." Original recipe yield: 6servings.

Ingredients

1 1/2 pounds ground beef2/3 cup crushed saltine cracker crumbs1/3 cup minced onion1 egg1/4 cup milk1 1/2 teaspoons ground ginger1/2 teaspoon salt1 tablespoon olive oil2 tablespoons cornstarch1/2 cup packed brown sugar1 (15 ounce) can pineapple chunks - drained, withjuicereserved1/3 cup white vinegar1 tablespoon soy sauce1/3 cup chopped green bell pepper

Instructions

In a large bowl, combine ground beef, crackercrumbs, onion, egg, milk, ginger and salt. Shapemixture by rounded tablespoonfuls into meatballs.Heat olive oil in a large skillet over medium heat.Place meatballs in skillet and cook until evenlybrown, and meat is no longer pink. Drain excessfat.In a small bowl, combine the cornstarch, brownsugar, reserved pineapple juice, vinegar and soysauce. Mix until smooth, then pour into the skilletwith meatballs. Cook, stirring constantly, untilmixture thickens and boils, about 5 minutes. Stir inthe green pepper and pineapple chunks. Heatthrough.

Cook's Notes:

Page 477

South Pacific

Sesame Crusted Mahi Mahi with Soy Shiso Ginger Butter Sauce


Hawaiian Entree Ryan Nomura www.allrecipes.com

History / Comments

"Mahi mahi fillets are encrusted with black and white sesame seeds, and pan seared. The sauce is rich andcreamy, and flavored with soy, ginger, shallots, and shiso (a Japanese herb related to basil and mint)."Original recipe yield: 6 Servings.

Ingredients

3 shallots, minced2 teaspoons minced fresh ginger root1 lemon, juiced1/2 cup dry white wine1/2 cup heavy cream1/2 cup unsalted butter, chilled and cut into smallcubes3 tablespoons soy sauce4 shiso leavescoarse kosher saltground white pepper2 tablespoons canola oil6 (6 ounce) mahi mahi fillets4 tablespoons sesame seeds4 tablespoons black sesame seeds

Instructions

In a sauce pan over medium heat, combine shallots,ginger, lemon juice, and white wine. Cook untilliquid is reduced to approximately 2 tablespoons.Stir in heavy cream, and bring to light boil. Reducecream by half; do not burn. Stir in soy sauce, thentransfer to blender. Blend on low while slowlyadding butter, a few cubes at a time, until all of thebutter is emulsified. Roughly chop or tear shiso,add to sauce, and blend for about 10 more seconds.Season to taste with kosher salt and pepper. Keepsauce warm.Preheat oven to 425 degrees F (220 degrees C).Heat oil in a large saute pan over high heat. Seasonboth sides of the fillets with kosher salt and whitepepper. Mix together white and black sesameseeds, and place in a plate or flat dish. Press theTOP side only of each fillet into the mixture, andpress seeds into fish so it sticks. Make sure that thecrusted sides are evenly crusted with the seeds.When oil is smoking, add fish, sesame seed sidedown to pan, and be careful of oil splatters. Pansear fish for about 30 to 45 seconds per side. Placepan into oven, or transfer fish to baking sheet, andcook in oven for about 5 to 6 minutes. Servesesame crust side up with ginger butter sauce.

Cook's Notes:

Page 478

South Pacific

Indonesian Brisket of Beef


Indonesian Entree Unknown Unknown

History / Comments

http://www.world-recipes.info/

Ingredients

3 lb Beef brisket, 3/4 inches thich3 Carrots, sliced3 Cloves of garlic, diced2 Hot peppers, diced1/2 lb Bacon3 Tomatoes, cubed3 Onions, thickly sliced2 c Celery, sliced4 c Cooked pinto beans2 c Corn1 c Ketchup1 ts Vegetable seasoning

Instructions

Boil brisket for 3 hours. After 2 1/2 hours, combinegarlic, bacon, onions, and beans; bake at 350degrees for 1/2 hour. Add boiled brisket to bakingingredients; also add rest of ingredients; continuebaking at 350 degrees for another 1/2 hour.Remove from oven; allow to cool; refrigerate. Servethe next day with rice.

Cook's Notes:

Page 479

South Pacific

Chicken Broccoli Ca


Indonesian Entree unieng Unknown

History / Comments

An Indonesian-Chinese stir-fry meal. All that you want in a meal. Delicious, fast, healthy, low calorie, andimpressive. Serve it hot over white rice. Original recipe yield: 6 servings.

Ingredients

12 ounces boneless, skinless chicken breast halves,cutinto bite-sized pieces1 tablespoon oyster sauce2 tablespoons dark soy sauce3 tablespoons vegetable oil2 cloves garlic, chopped1 large onion, cut into rings1/2 cup water1 teaspoon ground black pepper1 teaspoon white sugar1/2 medium head bok choy, chopped1 small head broccoli, chopped1 tablespoon cornstarch, mixed with equal partswater

Instructions

In a large bowl, combine chicken, oyster sauce andsoy sauce. Set aside for 15 minutes. Heat oil in awok or large heavy skillet over medium heat. Sautegarlic and onion until soft and translucent. Increaseheat to high. Add chicken and marinade, then stir-fry until light golden brown, about 10 minutes. Stir inwater, pepper and sugar. Add bok choy andbroccoli, and cook stirring until soft, about 10minutes. Pour in the cornstarch mixture, and cookuntil sauce is thickened, about 5 minutes.

Cook's Notes:

Page 480

South Pacific

Indonesian Pork Satay


Indonesian Entree Unknown Unknown

History / Comments

Serve with dipping sauce on the side. Chicken, beef, or lamb can also be used instead of pork. Originalrecipe yield: 4 servings.

Ingredients

2 cloves garlic1/2 cup chopped green onions1 tablespoon chopped fresh ginger root1 cup roasted, salted Spanish peanuts2 tablespoons lemon juice2 tablespoons honey1/2 cup soy sauce2 teaspoons crushed coriander seed1 teaspoon red pepper flakes1/2 cup chicken broth1/2 cup melted butter1 1/2 lbs pork tenderloin, cut into 1 inch cubesskewers

Instructions

In a food processor, process garlic, green onions,ginger, peanuts, lemon juice, honey, soy sauce,coriander, and red pepper flakes. Puree until almostsmooth. Pour in broth and butter, and mix again.Place pork cubes in a large resealable plastic bag,and pour mixture over meat. Marinate in therefrigerator for 6 hours, or overnight. Preheat grillfor medium heat. Remove pork cubes from bag,and thread onto skewers. In a small saucepan, boilthe marinade for 5 minutes. Reserve a smallamount of the marinade for basting, and set theremainder aside to serve as a dipping sauce.Lightly oil preheated grill. Grill for 10 to 15 minutes,or until well browned, turning and brushingfrequently with cooked marinade. Serve withdipping sauce.

Cook's Notes:

Page 481

South Pacific

Indonesian Chicken


Indonesian Entree Unknown www.allrecipes.com

History / Comments

This is an all time favorite that has lasted me from grade school through adulthood. I've served it to justabout everyone I know and have received nothing but rave reviews! Original recipe yield: 4 servings.

Ingredients

1 cup uncooked long grain white rice2 cups water1 pound fresh green beans, trimmed and snapped2 teaspoons olive oil1 lb skinless, boneless chicken breasts, cut intochunks3/4 cup low-sodium chicken broth1/3 cup smooth peanut butter2 teaspoons honey1 tablespoon low sodium soy sauce1 teaspoon red chile paste2 tablespoons lemon juice3 green onions, thinly sliced2 tablespoons chopped peanuts (optional)

Instructions

Bring the rice and water to boil in a pot. Reduce heatto low, cover, and simmer 20 minutes.Place green beans in a pot fitted with a steamerbasket over boiling water, and steam 10 minutes, oruntil tender but crisp.Heat the oil in a skillet, and cook the chicken 5minutes on each side, or until juices run clear.Mix the chicken broth, peanut butter, honey, soysauce, chile paste, lemon juice in a saucepan overmedium heat. Cook and stir 5 minutes, until slightlythickened. Mix in the green beans and rice.Serve over rice. Garnish with green onions andpeanuts.

Cook's Notes:

Page 482

South Pacific

New Zealand Mince Stew


New Zealand Entree Unknown Unknown

History / Comments

Hmmmmm... I'm not sure if it's chili, or stew or a shepherds pie without the crust, but there is nothing like itover some toast on a cold night, rich and hearty, just downright yummy if you ask me, we alwaysexperiment a little with our ingredients but it always come out great, I'm thinking of going and making a potright now, oh and it's even better the day's after you make it, just go ahead and microwave some, put it onbaked potatoes, roll it up in bread, use it anyway you like. Original recipe yield: 8 servings.

Ingredients

1 tablespoon vegetable oil3 large onions, sliced2 pounds ground beef2 cloves garlic, chopped1 cup water2 cups ketchup1 cup beef stock2 tablespoons teriyaki sauce3 tablespoons black pepper1 tablespoon curry powder1 teaspoon garlic powder1 tablespoon onion powder1 tablespoon all-purpose flour1/2 cup water

Instructions

Heat oil in a large pot over medium heat. Sauteonions until browned; remove from pot, and setaside. Add ground beef to pot, and cook untilevenly brown. Add garlic, and cook for 2 minutes.Stir in browned onions, and cook on high heat for 3to 5 minutes. Stir in 1 cup of water. Reduce heat,cover, and simmer for 20 minutes. Stir in ketchup,beef stock, and teriyaki sauce. Season with pepper,curry powder, garlic powder, and onion powder.Cover, and simmer for about 2 hours. Mix together 1tablespoon flour and 1/2 cup water. Stir into stew,and cook until thickened.

Cook's Notes:

Page 483

South Pacific

Spicy Polynesian Wrap


South Pacific Regional Entree IIJUAN12 www.allrecipes.com

History / Comments

"Tortillas filled with marinated and breaded chicken, lime juice, rice, coconut, and green onions. This is veryclose to what we ate in Fiji." Original recipe yield: 10 servings.

Ingredients

2 pounds skinless, boneless chicken breast halves -cutinto 1 inch strips1 (14 ounce) can coconut milk1 cup uncooked long grain white rice2 cups water1 1/2 cups all-purpose flour1 1/2 tablespoons curry powder1 tablespoon garlic salt3/4 cup vegetable oil2 limes10 (10 inch) flour tortillas1/2 cup shredded coconut1/2 cup chopped green onions

Instructions

Place the chicken and coconut milk in a bowl, andmarinate in the refrigerator 1 hour.In a pot, bring the rice and water to a boil. Cover,reduce heat to low, and simmer 20 minutes.In a small bowl, mix the flour, curry powder, andgarlic salt. Drain the chicken, and discard marinade.Dredge chicken in the flour mixture to coat.Heat the oil in a skillet over medium heat, and cookthe coated chicken strips 5 minutes per side, oruntil golden brown and juices run clear. Squeezelime juice over chicken, and discard limes.On each tortilla, place equal amounts of rice,chicken, coconut, and green onions. Wrap burritostyle.

Cook's Notes:

Page 484

South Pacific

Polynesian Chicken Fafa


South Pacific Regional Entree IIJUAN12 www.allrecipes.com

History / Comments

"Stew made of chicken, rice, onion, garlic, coconut milk, and spinach. Topped with shredded coconut. Iserve this with warm tortillas. It reminds me of a dish we ate in Fiji." Original recipe yield: 4 servings.

Ingredients

1 tablespoon butter1/4 cup chopped onion2 cloves garlic, minced1 cup coconut milk2 cups water1 1/2 cups uncooked long grain white rice1 pound skinless, boneless chicken breast halves -cutinto 1 inch pieces1 (10 ounce) package frozen chopped spinach,thawed anddrained1/3 cup shredded coconut

Instructions

In a large, deep skillet over medium-high heat, meltthe butter. Stir in the onion and garlic, and cook 2minutes. Mix in the coconut milk, water, rice, andchicken, and bring to a boil. Reduce heat to low,cover, and simmer 20 minutes, until rice is tenderand chicken juices run clear. Stir the spinach intothe skillet, and cook just until heated through.Sprinkle with coconut, and serve.

Cook's Notes:

Page 485

South Pacific

Polynesian Chicken


South Pacific Regional Entree INSP16GO Unknown

History / Comments

"A little recipe I picked up from my favorite sergeant in the corps. His recipe calls for papaya, but he told meit's optional. I hope you like. Serve over rice." Original recipe yield: 4 servings.

Ingredients

1 (20 ounce) can pineapple chunks, undrained2 green bell peppers, cut into 1/2 inch strips1/2 cup diced carrots1/4 cup fresh shredded coconut2 tablespoons coarsely chopped fresh basil2 tablespoons coarsely chopped fresh ginger root2 tablespoons minced garlic1 teaspoon dried oregano1 bay leaf1 (12 fluid ounce) can or bottle ginger ale2 pounds boneless, skinless chicken breasts, cut intostrips1/4 cup vegetable oil2 teaspoons cornstarch1/4 cup water

Instructions

In a large bowl, stir together pineapple chunks (withjuices), peppers, carrots, and coconut. Mix in basil,ginger, garlic, oregano, and bay leaf. Pour in gingerale, and stir in chicken strips. Cover, and refrigeratefor about 1 hour.Heat oil in a large skillet over medium heat. Pour inchicken and marinade; simmer, stirring occasionally,until chicken is fully cooked and lightly browned,about 25 minutes.In a small bowl, mix together cornstarch and water;stir into sauce; cook to thicken, about 5 minutesmore.

Cook's Notes:

Page 486

Southern European

Basque Chicken


Basque Entree Unknown Unknown

History / Comments

This recipe is a slight modification of Basque Chicken retrieved from the Minute Meals section of theallfoods.com website.

Ingredients

1 tbsp olive oil2 green, red, or yellow peppers, cut into bite-sizepieces1 large onion, sliced1 tsp minced garlic1 lb boneless chicken breasts, cut into bite-sizepieces1/2 cup ham, diced1/2 cup olives1 16 oz can diced tomatoesdash of liquid smoke1/4 cup watersalt and pepper (to taste)

Instructions

Heat olive oil in a skillet over medium-high heat. Addthe peppers, onions, and garlic and sauté for 3minutes. Season the chicken with the salt andpepper. Add the chicken, ham, tomatoes, olives,water, and liquid smoke to the skillet. Bring to aboil, reduce heat, cover, and simmer for 10 minutesuntil the chicken is cooked. Serve over rice or orzo.

Cook's Notes:

Page 487

Southern European

Greek Manicotti


Greek Entree Drew Appleby Unknown

History / Comments

This is simply an Italian stuffed manicotti recipe modified to include Greek ingredients.

Ingredients

Sauce2 tbsp olive oil1 onion1 carrot1 celery stalk1 tsp minced garlic1 tbsp parsley flakes1 tsp oregano1 tsp sugar1 cup white wine1 tsp Greek Seasoning¼ tsp cinnamon Filling1 8 oz block cream cheese1 cup feta cheese½ cup sour cream½ cup Parmesan cheese1 cup mozzarella cheese

Instructions

Chop onion, carrot, celery, and garlic in a foodprocessor, and transfer to sauce pan. Add olive oil,and sauté until limp. Add remaining sauceingredients, bring to a boil, and simmer for 20minutes. Cook an 8 oz package of manicottiaccording to package directions, drain, and cool. Aspasta cooks, place filling ingredients in a foodprocessor, and process until smooth. Fill cooledmanicotti with filling. (Hint: Use a cake frostingapplicator.) Grease a 13x9 pan, place filledmanicotti in pan, and pour sauce over manicotti.Bake for 35 minutes in a 350° oven.

Cook's Notes:

Page 488

Southern European

Pasta with Artichokes, Tomatoes, and Feta


Greek Entree Andrew Schloss and KenBookman

Unknown

History / Comments

This is a slight modification of a recipe titled Tomato, Artichoke, and Feta Sauce that appears on page 107of "While the Pasta Cooks" by Andrew Schloss and Ken Bookman, published in 1996 by Macmillan.

Ingredients

1 lb pasta (e.g., shells, rotini, or rotelle)1 6 oz jar of marinated artichokes1 large tomato, diced2 cloves garlic, mincedpinch of crushed red pepper flakes2 tbsp olive oil1 cup of crumbled feta cheese3 tbsp chopped parsleysalt and pepper to taste

Instructions

Cook pasta according to package directions. Whilethe pasta is cooking, combine all the otheringredients in a large bowl, and mix well. Drain thepasta and toss it with the vegetable mixture in thelarge bowl. Serve at once.

Cook's Notes:

Page 489

Southern European

Greek Shrimp in Tomato Sauce (Garithes Yiouvetsi)


Greek Entree Unknown www.allrecipes.com

History / Comments

"This classic Greek shrimp dish is baked with a tomato sauce and topped with feta cheese. Relatively quickand simple to make. This recipe goes wonderfully with rice pilaf and some crusty bread." Original recipeyield: 8 servings.

Ingredients

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INGREDIENTS:4 tablespoons extra virgin olive oil1 medium onion, finely chopped3/4 cup chopped green onion2 cloves garlic, crushed2 cups chopped, peeled tomatoes1/2 cup dry white wine1/4 cup chopped fresh parsley1 tablespoon chopped fresh oreganosalt and pepper to taste2 pounds large uncooked shrimp, peeled4 ounces crumbled feta cheese

Instructions

----------------------------------------------------------- ---------------------DIRECTIONS: Heat oil in a skillet over mediumheat. Saute onion in oil until transparent. Stir ingreen onions and garlic; cook, stirring frequently,for 2 more minutes. Stir in tomatoes, wine, most ofthe parsley, oregano, and salt and pepper to taste.Cover, and simmer gently for 30 minutes. Preheatoven to 500 degrees F (260 degrees C). Spreadhalf the sauce on the bottom of a large oven dish.Arrange shrimp evenly over sauce, and pour theremaining sauce on top. Sprinkle with feta cheese.Cook in preheated oven for 10 to 15 minutes, untilshrimp are pink and the feta is melted and lightlybrowned. Sprinkle with remaining parsley, andserve immediately.

Cook's Notes:

Page 490

Southern European

Souvlaki


Greek Entree Abby Benner www.allrecipes.com

History / Comments

"Souvlaki is a Greek specialty made with tender cuts of meat. In this pork recipe, the meat is marinated in alemony olive oil mixture. Serve with rice pilaf and a Greek salad." Original recipe yield: 12 servings.

Ingredients

1 lemon, juiced1/4 cup olive oil1/4 cup soy sauce1 teaspoon dried oregano3 cloves garlic, crushed4 pounds pork tenderloin, cut into 1 inch cubes2 medium yellow onions, cut into 1 inch pieces2 green bell peppers, cut into 1 inch piecesskewers

Instructions

In a large glass bowl, mix together lemon juice, oliveoil, soy sauce, oregano, and garlic; add pork,onions, and green peppers, and stir to coat. Cover,and refrigerate for 2 to 3 hours.Preheat grill for medium-high heat. Thread pork,peppers, and onions onto skewers.Lightly oil grate. Cook for 10 to 15 minutes, or todesired doneness, turning skewers frequently foreven cooking.

Cook's Notes:

Page 491

Southern European

Greek Souzoukaklia


Greek Entree Marlies Monika Unknown

History / Comments

"An extraordinary barbecue recipe to surprise friends and family. Serve with lemon slices and rice." Originalrecipe yield: 6 servings.

Ingredients

1 1/2 pounds ground beef1 onion, chopped3/8 cup raisins, chopped1 1/2 teaspoons chopped flat leaf parsley1/2 teaspoon cayenne pepper1/2 teaspoon ground cinnamon1/2 teaspoon ground coriander1 pinch ground nutmeg1/2 teaspoon white sugarsalt and pepper to tasteskewers1 tablespoon vegetable oil

Instructions

Preheat grill for high heat.In a large bowl, mix together ground beef, onion,raisins, and parsley. Season with cayenne pepper,cinnamon, coriander, nutmeg, sugar, salt, andpepper, and mix well. Form into 6 flat sausagesaround skewers. Lightly brush sausages with oil;this prevents sticking to the grill.Arrange skewers on hot grill grate. Cook forapproximately 15 minutes, turning occasionally tobrown evenly, until well done.

Cook's Notes:

Page 492

Southern European

Cousin Cosmo's Greek Chicken


Greek Entree Orisha www.allrecipes.com

History / Comments

"This is a favorite chicken recipe, my son requests it every year for his birthday." Original recipe yield: 6servings.

Ingredients

2 tablespoons all-purpose flour, divided1/2 teaspoon salt1/4 teaspoon black pepper1/4 pound feta cheese, crumbled1 tablespoon fresh lemon juice1 teaspoon dried oregano6 boneless, skinless chicken breast halves2 tablespoons olive oil1 1/2 cups water1 cube chicken bouillon, crumbled2 cups loosely packed torn fresh spinach leaves1 ripe tomato, chopped

Instructions

On large plate, combine 1 tablespoon flour, salt, andpepper. Set aside. In a small bowl, combine cheese,lemon juice, and oregano. Set aside.With a meat mallet, pound each chicken breast to1/2 inch thickness. Spread cheese mixture on eachchicken breast, leaving 1/2 inch border. Foldchicken breasts in half; secure each with toothpick.Coat chicken breasts with flour mixture.In large skillet, heat oil over medium heat. Cookchicken breasts for 1 to 2 minutes on each side,until golden. In a small bowl, whisk together 1 1/2cups water, chicken bouillon cube, and remainingflour; pour over chicken breasts in pan. Addspinach and tomato to skillet, and bring to boil.Cover, reduce heat to low, and simmer for 8 to 10minutes, or until chicken is no longer pink inside.Discard toothpicks before serving.

Cook's Notes:

Page 493

Southern European

Moussaka


Greek Entree Unknown www.allrecipes.com

History / Comments

Here is a great recipe for moussaka. It includes sliced eggplant baked in a ground beef sauce and thensmothered in a thin white sauce. Original recipe yield: 1 - 9x13 baking dish.

Ingredients

3 eggplants, peeled and cut lengthwise into 1/2 inchthickslices1 tablespoon butter1 pound lean ground beefsalt to tasteground black pepper to taste2 onions, chopped1 clove garlic, minced1/4 teaspoon ground cinnamon1/4 teaspoon ground nutmeg1/2 teaspoon fines herbs2 tablespoons dried parsley1/2 cup butter1 (8 ounce) can tomato sauce1/2 cup red wine1 egg, beaten1/4 cup olive oil1 1/2 cups freshly grated Parmesan cheese

Bechamel sauce:1/2 cup butter6 tablespoons all-purpose flour4 cups hot milksalt to tasteground white pepper, to taste1/4 teaspoon ground nutmeg

Instructions

Lay the slices of eggplant on paper towels, sprinklelightly with salt, and set aside for 30 minutes to drawout the moisture. Then in a skillet over high heat,heat the olive oil. Quickly fry the eggplant untilbrowned. Set aside on paper towels to drain. In alarge skillet over medium heat, melt the butter andadd the ground beef, salt and pepper to taste,onions, and garlic. After the beef is browned,sprinkle in the cinnamon, nutmeg, fines herbs andparsley. Pour in the tomato sauce and wine, and mixwell. Simmer for 20 minutes. Allow to cool, and thenstir in beaten egg.To make the bechamel sauce, begin by scaldingthe milk in a saucepan. Melt the butter in a largeskillet over medium heat. Whisk in flour untilsmooth. Lower heat; gradually pour in the hot milk,whisking constantly until it thickens. Season withsalt, and white pepper.Arrange a layer of eggplant in a greased 9x13 inchbaking dish. Cover eggplant with all of the meatmixture, and then sprinkle 1/2 cup of Parmesancheese over the meat. Cover with remainingeggplant, and sprinkle another 1/2 cup of cheeseon top. Pour the bechamel sauce over the top, andsprinkle with the nutmeg. Sprinkle with the remainingcheese. Bake for 1 hour at 350 degrees F (175degrees C).

Cook's Notes:

Page 494

Southern European

Cincinnati Chili


Greek Entree a cook from Skyline Chili,1970's

Unknown

History / Comments

Heard of Skyline Chili? Goldstar Chili? This is it. a unique Cincinnati dish not found elsewhere in the countryexcept, now of course, through franchising of these two chains. This is the spicest chili available thatdoesn't overwhelm the senses with a "hot" pepper taste so predominate in chili cook-off's. how often doyou find a recipe with garlic, cloves, allspice, bay leaves, bitter chocolate, and cumin in it? heck, you maynever use these spices again!I grew up eating this stuff at chili parlors across the city in Cincinnati. My wife, a non-native of Cincinnati,had her first date with me in a St. Bernard chili parlor and had no idea what to order. She ended up with abowl of plain chili. That's known as a "1 Way" or the low carb version.A "2 Way" is with sphagetti added. A "3 Way" is with cheese added [heaping mounds full so tall it looks likeit will fall over] and a "4 Way" is with onions added [the more the better].There is no "5 Way" with beans even though this is now offered in the chain menues. That is not the Greekrecipe at all. NO BEANS!Some like it hot and others not, but sprinkling hot sauce on top of the meat is an accepted practice inauthentic chili parlors but 4 Tbsp of chili powder should be hot enough for everybody.Firehouses, here it is. Instead of blocking the parking with your fire trucks while you eat dinner at Skyline,give this to your next cook on duty and double the batch.

Ingredients

1 quart of water2 lbs of 92% ground beef2 medium onions, chopped4 garlic cloves16 ounces of tomato sauce [2 cans]5 whole allspice2 Tbsp of vinegar1/2 Tsp crushed red pepper1 large bay leaf1 Tsp of ground cumin4 Tbsp of Chili Powder [only 2 if spicy not wanted]1/2 ounce of bitter chocolate [can use powderedbakingcocoa]5 whole cloves2 Tsps of Worchestershire Sauce1 and a 1/2 Tsp of salt1 Tsp Cinnamon

Served with spaghetti, onion, finely shreddedcheddarcheese.

Instructions

1. Add raw ground beef to water in a 4 quart pot.[break up ground beef by squeezing it with handswhile in cold water.] 2. Boil until beef separates intoa fine texture and then boil mildly for 1/2 an hour,3. Turn to simmer. 4. Slowly add all the other spicesstirring to insure well mixed. 5. Bring to boil again.6. Simmer uncover for 2 hours. 7. Cover andsimmer 1 hour. 8. Regrigerate chili overnight. 9.Next day, remove fat from top with ladle. 10. ReheatWhile reheating, 11. Boil water and prepare 6servings of thin spaghetti. 12. Drain spaghetti andset aside. 13. Chop 1 large onion, finely diced -place in own dish. 14. 1 bag of finely shreddedcheddar cheese - place in own dish. 15. 1 bowl ofoyster crackers 16. Hot sauce to taste.

Cook's Notes:

Page 495

Southern European

Pork Chop and Feta Skillet


Greek Entree MBC Unknown

History / Comments

"This is my favorite way to cook pork chops. Chops are seasoned with lemon juice, basil, parsley, andgarlic, pan fried, then topped with feta cheese. Delicious!" Original recipe yield: 4 pork chops.

Ingredients

1 teaspoon crushed dried rosemary1 teaspoon dried basil1 teaspoon minced garlic1 pinch black pepper2 tablespoons olive oil4 pork chops1 cup fresh lemon juice1/2 cup crumbled feta cheese with basil and sun-driedtomatoes

Instructions

In a small bowl, stir together rosemary, basil, garlic,and pepper.Heat olive oil in a large skillet over medium heat. Dippork chops in lemon juice, and sprinkle both sideswith herb mixture. Place pork chops in skillet, andsear both sides, about 7 minutes per side. Reduceheat to low. Sprinkle feta on top of chops; coverskillet, and cook until cheese begins to melt, about5 minutes.

Cook's Notes:

Page 496

Southern European

Sharon's Scrumptious Souvlaki


Greek Entree Sharon www.allrecipes.com

History / Comments

"This is my family's favorite Greek dish. It can be served with a Greek salad and rice pilaf." Original recipeyield: 8 servings.

Ingredients

2 pounds lamb, cut into 1 inch square cubes1/2 cup olive oil1 cup red wine1 teaspoon saltfreshly ground black pepper to taste1 teaspoon dried oregano1 tablespoon dried mint, crushed1 clove garlic, chopped4 cups plain yogurt1 cucumber, shredded4 cloves garlic, minced2 tablespoons olive oil1/2 teaspoon dried dill weedsalt and pepper to taste8 pita bread rounds2 tablespoons olive oil1 red onion, thinly sliced1 tomato, thinly sliced

Instructions

Place lamb in a large bowl. Add 1/2 cup olive oil, redwine, 1 teaspoon salt, pepper, oregano, mint andgarlic. Stir until lamb is well coated. Cover, andrefrigerate 3 hours, or overnight.Preheat grill, and lightly oil grate. In a small bowl,combine yogurt, cucumber, minced garlic and 2tablespoons olive oil. Season with dill weed, saltand pepper; set aside.Thread meat onto skewers. Grill 10 minutes, turningonce. Lightly sprinkle pita bread with olive oil, andplace on grill until warm, about 1 minute. Servemeat on pita bread along with sliced red onion,sliced tomato and yogurt sauce.

Cook's Notes:

Page 497

Southern European

Grecian Pork Tenderloin


Greek Entree Dave Nash www.allrecipes.com

History / Comments

"Lean and tender, pork tenderloins are perfect for the grill. This zesty marinade makes tenderloins evenmore tender than they already are." Original recipe yield: 6 servings.

Ingredients

1 1/2 cups fresh lime juice3/4 cup olive oil6 cloves garlic, sliced2 teaspoons salt6 tablespoons dried oregano2 (1 pound) pork tenderloins

Instructions

Place lime juice, olive oil, garlic, salt, and oregano ina large resealable plastic bag. Shake sealed baguntil ingredients are well mixed. Taste the marinadefor tartness. If too tart, add a little more oil. Notenough zing, add more lime. The garlic and saltflavors should also be up front, yet notoverpowering. Place tenderloins in the bag, seal,and turn to coat. Marinate in the refrigerator for 2 to5 hours.Preheat grill for medium heat.Lightly oil the grill grate, and discard marinade. Grilltenderloins for 20 to 30 minutes, turning once, or todesired doneness.

Cook's Notes:

Page 498

Southern European

Greek Bifteki


Greek Entree Marlies Monika www.allrecipes.com

History / Comments

"A great barbecue dish, and a nice alternative to steaks. Really quick to prepare! You can also fry them in apan. ENJOY!" Original recipe yield: 4 servings.

Ingredients

1 1/3 pounds ground beef1 tablespoon plain yogurt2 teaspoons dried thymesalt and pepper to taste4 ounces feta cheese

Instructions

Preheat grill for indirect heat.In a large bowl, mix together ground beef, yogurt,thyme, and salt and pepper. Form meat into 8patties, about 2 to 3 inches in diameter.Cut the cheese into 4 slices. Place one cheese slicebetween two patties, and seal the edges. Repeatwith remaining beef patties and cheese slices. Setbifteki aside.Brush grate with oil, and arrange bifteki on hot grate.Cover, and cook for 15 to 20 minutes, or until meat iscooked through and cheese is melted.

Cook's Notes:

Page 499

Southern European

Lamb Stew with Green Beans


Greek Entree Kathy W. www.allrecipes.com

History / Comments

"This recipe is great made with either fresh or frozen green beans. If you use frozen use the French stylebeans. This is Greek stew that my mom always made while I was growing up and has now been handeddown to my children. Enjoy!" Original recipe yield: 12 servings.

Ingredients

3 tablespoons olive oil1 large onion, chopped1 stalk celery, chopped3 pounds boneless lamb shoulder, cut into 2 inchpieces1 (8 ounce) can tomato sauce3 cups hot water2 pounds fresh green beans, trimmed1 tablespoon chopped fresh parsley1/2 teaspoon dried mint1/2 teaspoon dried dill weed1 pinch ground cinnamon1 pinch white sugarsalt and pepper to taste

Instructions

Heat oil in a large pot over medium heat. Sauteonion and celery until golden. Stir in lamb, and cookuntil evenly brown. Stir in tomato sauce and water.Reduce heat, and simmer for about 1 hour.Stir in green beans. Season with parsley, mint, dill,cinnamon, sugar, salt and pepper. Continue cookinguntil beans are tender.

Cook's Notes:

Page 500

Southern European

Greek Lasagna


Greek Entree SHAWNEE1492 www.allrecipes.com

History / Comments

"Ground beef, feta cheese, and tomatoes are blended with macaroni, then baked in a rich white sauce. Thisis a wonderful change from traditional Italian lasagna." Original recipe yield: 12 servings.

Ingredients

2 pounds uncooked elbow macaroni2 pounds ground beef1 medium onion, chopped1 cup grated Parmesan cheese1 (4 ounce) package feta cheese2 (8 ounce) cans diced tomatoes2 teaspoons ground cinnamonsalt and pepper to taste3 cups milk3 tablespoons cornstarch1/4 cup butter

Instructions

Bring a large pot of lightly salted water to a boil. Addmacaroni noodles, and cook until tender, about 8minutes. Drain, and set aside.Preheat the oven to 350 degrees F (175 degrees C).Cook ground beef and onion in a large skillet overmedium-high heat until beef is evenly browned.Remove from heat, and drain grease. Stir in thetomatoes, feta cheese, Parmesan cheese, andcinnamon. Mix in pasta, and transfer to a largebaking dish.In a saucepan over medium heat, mix together themilk and cornstarch until no lumps remain. Addbutter, and bring to a boil. Boil for 1 minute, thenremove from heat, and pour the sauce over themixture in the baking dish.Bake for 1 hour in the preheated oven, until the top isgolden brown. Let stand for 10 minutes beforeserving.

Cook's Notes:

Page 501

Southern European

Gyros Burgers


Greek Entree Chef Kenneth www.allrecipes.com

History / Comments

"This is a Greek/American lamb and beef mixture version of the traditional Greek pork or lamb Gyros (orGyro). Serve on warm pita bread with tzatziki sauce, and thinly sliced onion, tomato and lettuce." Originalrecipe yield: 4 servings.

Ingredients

1/2 pound lean ground beef1/2 pound lean ground lamb1/2 onion, grated2 cloves garlic, pressed1 slice bread, toasted and crumbled1/2 teaspoon dried savory1/2 teaspoon ground allspice1/2 teaspoon ground coriander1/2 teaspoon salt1/2 teaspoon ground black pepper1 dash ground cumin

Instructions

Preheat an outdoor grill for medium-high heat, andlightly oil grate.In large bowl, combine ground beef, ground lamb,garlic and bread crumbs. Season with savory,allspice, coriander, salt, pepper and cumin. Kneaduntil mixture is stiff. Shape into 4 very thin patties(1/8 inch to 1/4 inch thick). Cook patties for 5 to 7minutes on each side, or until cooked through.

Cook's Notes:

Page 502

Southern European

Hariton's 'Famous' Vegetarian Casserole


Greek Entree Patti Moschonas www.allrecipes.com

History / Comments

"This is a very tasty dish consisting of all kinds of fresh vegetables and herbs baked in the oven. This willtantalize your taste buds. It has been a sell-out at our Greek Church at every function for five years now.We serve this on toasted, warm pita bread." Original recipe yield: 36 servings.

Ingredients

8 large eggplants8 large potatoes8 green bell peppers8 large onions8 summer squash6 tomatoes1 pound fresh green beans1 pound whole fresh mushrooms2 bulbs garlic, cloves separated and peeled1/4 cup chopped fresh dill weed1/4 cup chopped fresh oregano1/4 cup chopped fresh basil1 (15 ounce) can tomato sauce3/4 cup olive oilsalt and pepper to taste

Instructions

Prepare the eggplant before assembling ingredients,by cutting them into 2 inch chunks and putting theminto an extra large bowl with salted water to cover.This will draw out the bitterness from the eggplant.Let this sit for about 3 hours.Preheat oven to 375 degrees F (190 degrees C).Cut the potatoes, green bell peppers, onion, squashand tomatoes into 2-inch chunks. Cut the greenbeans and mushrooms in half and peel the garliccloves.Drain and rinse the eggplant, then combine it with allthe other chopped vegetables, the dill, oregano andbasil and place all into a 3x13x18 inch roasting pan.Pour the tomato sauce and olive oil over all.Bake at 375 degrees F (190 degrees C) for 2 1/2hours, adding a little water about halfway throughcooking time to keep moist.

Cook's Notes:

Page 503

Southern European

Feta Cheese Turkey Burgers


Greek Entree Lol www.allrecipes.com

History / Comments

"Ground turkey makes a great burger. It makes an even better one with feta cheese and kalamata olives.Serve these tasty treats with sun-ripened tomatoes and Greek- style pita." Original recipe yield: 4 servings.

Ingredients

1 pound ground turkey1 cup crumbled feta cheese1/2 cup kalamata olives, pitted and sliced2 teaspoons dried oreganoground black pepper to taste

Instructions

Preheat the grill for medium high heat.In a large bowl, combine turkey, feta cheese, olives,oregano, and pepper. Mix together, and form intopatties. Lightly oil the grate. Place patties on thegrill. Cook for 10 to 12 minutes, turning halfwaythrough.

Cook's Notes:

Page 504

Southern European

Greek Chicken


Greek Entree Karen Unknown

History / Comments

"A very good light summer dish. I serve it with sliced tomatoes, feta cheese, and garlic bread." Originalrecipe yield: 8 servings.

Ingredients

1/2 cup olive oil3 cloves garlic, chopped1 tablespoon chopped fresh rosemary1 tablespoon chopped fresh thyme1 tablespoon chopped fresh oregano2 lemons, juiced1 (4 pound) chicken, cut into pieces

Instructions

In a glass dish, mix the olive oil, garlic, rosemary,thyme, oregano, and lemon juice. Place the chickenpieces in the mixture, cover, and marinate in therefrigerator 8 hours or overnight.Preheat grill for high heat.Lightly oil the grill grate. Place chicken on the grill,and discard the marinade. Cook chicken pieces up to15 minutes per side, until juices run clear. Smallerpieces will not take as long.

Cook's Notes:

Page 505

Southern European

Greek Burgers


Greek Entree Bosco www.allrecipes.com

History / Comments

"My mother never really cooked ground meat, but I have given these burgers the flavor of her Greekcooking. I like a lot of pepper on mine, coating each side liberally, but the kids prefer these burgers withjust a very little finely ground pepper. Aoli sauce is the perfect condiment for lamb burgers. I cheat a little,and just mix together minced garlic and prepared mayo." Original recipe yield: 8 servings.

Ingredients

1 cup mayonnaise2 teaspoons minced garlic2 pounds ground lamb1/4 cup bread crumbs1 bulb fennel, chopped3 tablespoons shallots, minced1 teaspoon dried oregano1/2 teaspoon saltground black pepper to taste8 hamburger buns

Instructions

In a small bowl, mix together mayonnaise andminced garlic. Cover, and refrigerate for at least 2hours.Preheat grill for high heat.Mix together lamb, bread crumbs, fennel, shallot,oregano, and salt. Form into 3/4 inch thick patties,and sprinkle black pepper over surfaces.Brush grate with oil, and place burgers on grill. Cookfor 3 to 5 minutes per side, turning once, or untildone. Serve on buns with garlic mayonnaise.

Cook's Notes:

Page 506

Southern European

Greek Style Garlic Chicken Breast


Greek Entree Michael www.allrecipes.com

History / Comments

"This recipe was passed down through my family for years. If you're looking for a great tasting, tenderchicken breast, this is what you're looking for - Greek style." Original recipe yield: 4 servings.

Ingredients

4 skinless, boneless chicken breast halves1 cup extra virgin olive oil1 lemon, juiced2 teaspoons crushed garlic1 teaspoon salt1 1/2 teaspoons black pepper1/3 teaspoon paprika

Instructions

Cut 3 slits in each chicken breast to allow marinadeto penetrate. In a small bowl, whisk together oliveoil, lemon juice, garlic, salt, pepper, and paprika forabout 30 seconds. Place chicken in a large bowl,and pour marinade over. Using your hands, workmarinade into chicken. Cover, and refrigerateovernight.Preheat grill for medium heat, and lightly oil grate.Cook chicken on grill until meat is no longer pink andjuices run clear.

Cook's Notes:

Page 507

Southern European

Greek Sausage (Sheftalia)


Greek Entree GRACE www.allrecipes.com

History / Comments

"Nice change to eat at a barbecue. Crispy seasoned sausages with a nice flavor. Eat in a pita with choppedtomato, parsley, onion, cucumber, and tahini. Add plenty of lemon. Yummy" Original recipe yield: 3servings.

Ingredients

1 pound ground pork1 large onion, finely chopped1/2 cup finely chopped fresh parsley1 pinch salt and pepper to taste1 tablespoon vinegar1/2 pound caul fat10 skewers

Instructions

In a medium bowl, mix together the ground pork,onion, parsley, salt and pepper.Fill a bowl with warm water, and add the vinegar. Dipthe caul fat into the water, and keep submerged for1 minute to wash. Rinse in cold water. Carefullyopen up the caul fat on a clean work surface, andcut into 4 inch (10 cm) squares.Place a small compressed handful of the sausagenear the edge of one square. Fold the sides over,and roll up firmly. Repeat with remaining meat andfat until you have about 10 sausages.Prepare a charcoal grill for high heat. Placesausages onto skewers.Grill the sausages for 20 minutes, turning frequentlyuntil the outside is crispy and dark, and the inside isno longer pink.

Cook's Notes:

Page 508

Southern European

Calamari Macaronatha


Greek Entree Tiny Poem Unknown

History / Comments

"This is the 'easy' version of the classic Greek dish macaronatha, which is octopus meat in a delicioustomato- based sauce over macaroni, topped with grated sheep's milk cheese. Squid is easier to obtain,and is usually sold already cleaned, thus the ease. Goes well with a fruity blush wine like white zinfandel.Enjoy!" Original recipe yield: 4 servings.

Ingredients

2 1/2 cups elbow macaroni1 pound squid, cleaned1/4 cup red wine vinegar6 tablespoons extra virgin olive oil4 cloves garlic, minced1 large onion, chopped1 1/2 cups crushed tomatoes1/4 cup dry white wine1/2 lemon, juiced1 cinnamon stick, broken in half2 bay leaves1/4 teaspoon dried basil leaves1/2 teaspoon dried oreganosalt and ground black pepper to taste1/2 cup grated Mizithra cheese

Instructions

Bring a large pot of lightly salted water to a boil. Addpasta and cook for 8 to 10 minutes or until al dente;drain.In a small sauce pan, boil the squid in 3 cups ofwater mixed with the red wine vinegar for 8 to 10minutes. Drain, cut into bite-sized rings/pieces, andset aside.Heat the olive oil in a large heavy skillet. Saute theonion and garlic until onion is tender, but not brown.Stir in the squid, and saute for 2 minutes. Pour inthe crushed tomatoes, white wine and lemon juice.Season with cinnamon stick, bay leaves, basil,oregano, salt and pepper. Bring to a boil, reduceheat, and simmer 15 to 20 minutes partiallycovered, stirring occasionally.Remove from heat, and mix in cooked pasta. Servetopped with grated cheese.

Cook's Notes:

Page 509

Southern European

Shrimp in Tomato Sauce with Feta Cheese (Garithes Yiouvetsi)


Greek Entree MaryAnnG www.allrecipes.com

History / Comments

"This classic Greek shrimp dish is baked with a tomato sauce and topped with feta cheese. Relatively quickand simple to make. This recipe goes wonderfully with rice pilaf and some crusty bread." Original recipeyield: 8 servings.

Ingredients

4 tablespoons extra virgin olive oil1 medium onion, finely chopped3/4 cup chopped green onion2 cloves garlic, crushed2 cups chopped, peeled tomatoes1/2 cup dry white wine1/4 cup chopped fresh parsley1 tablespoon chopped fresh oreganosalt and pepper to taste2 pounds large uncooked shrimp, peeled4 ounces crumbled feta cheese

Instructions

Heat oil in a skillet over medium heat. Saute onion inoil until transparent. Stir in green onions and garlic;cook, stirring frequently, for 2 more minutes. Stir intomatoes, wine, most of the parsley, oregano, andsalt and pepper to taste. Cover, and simmer gentlyfor 30 minutes.Preheat oven to 500 degrees F (260 degrees C).Spread half the sauce on the bottom of a large ovendish. Arrange shrimp evenly over sauce, and pourthe remaining sauce on top. Sprinkle with fetacheese.Cook in preheated oven for 10 to 15 minutes, untilshrimp are pink and the feta is melted and lightlybrowned. Sprinkle with remaining parsley, andserve immediately.

Cook's Notes:

Page 510

Southern European

Glasser's Greek Marlin


Greek Entree Jim Glasser www.allrecipes.com

History / Comments

"Marlin steaks with a tomato and basil topping, cooked in a garlic butter sauce. This fish is terrific servedwith Greek olives and feta cheese." Original recipe yield: 2 servings.

Ingredients

2 (6 ounce) swordfish steaks2 teaspoons garlic, minced3 tomatoes, cubed4 ounces fresh basil, chopped1/2 cup butter2 tablespoons fresh lime juice

Instructions

Preheat oven to 350 degrees F (175 degrees C).In a medium-sized pot, melt 1/4 cup butter and 1teaspoon garlic over a medium-low heat. In a smallpot melt the remaining butter and garlic over amedium-low heat.When the butter in the medium-size pot is melted,stir in the tomatoes, basil, and lime juice. Justbefore the mixture comes to a boil, reduce the heatto simmer.Arrange the fish in a baking pan that will containthem. Pour the butter and garlic from the small potover the fish.Bake the fish for 7 minutes, then flip the fish overand bake another 7 minutes.To serve, spoon the tomato mixture over the fish.Also top with a little of the butter and garlic saucethat the fish was cooked in.

Cook's Notes:

Page 511

Southern European

Greek Squid (Soupies)


Greek Entree MARIA157 www.allrecipes.com

History / Comments

"A really delicious and authentic stew of squid in a red wine sauce. This is great served with boiled long-grain rice or french fries. Good for a special occasion." Original recipe yield: 4 servings.

Ingredients

2 lbs squid - tentacles and tubes, cleaned and cutintochunks2 medium onions, finely chopped2 bay leaves5 whole cloves1 (3 inch) cinnamon stick2 cups dry red wine1/3 cup olive oil1/3 cup malt vinegar1/4 teaspoon ground black pepper

Instructions

Place the squid and onions into a large saucepanwith the cinnamon stick, cloves, and bay leaves.Cover, and simmer over low heat for about 10minutes. During this time the squid will release itsjuices. Uncover the pan, and simmer until the juicehas mostly evaporated. Remove the cinnamonstick, cloves, and bay leaves.Stir in the wine, olive oil, malt vinegar and pepper.Cover and cook over low heat for about 1 hour,stirring occasionally. If necessary, remove the lidshortly before the end of cooking to allow the sauceto thicken. Ladle into bowls to serve.

Cook's Notes:

Page 512

Southern European

Grilled Salmon with Avocado Dip


Greek Entree Carolin www.allrecipes.com

History / Comments

"This dip fits perfectly with grilled salmon. Serve with rice. Greek style yogurt is a bit more sour than regularplain yogurt." Original recipe yield: 6 servings.

Ingredients

2 avocados - peeled, pitted and diced2 cloves garlic, peeled and minced3 tablespoons Greek-style yogurt1 tablespoon fresh lemon juicesalt and pepper to taste2 pounds salmon steaks2 teaspoons dried dill weed2 teaspoons lemon peppersalt to taste

Instructions

Preheat an outdoor grill for high heat, and lightly oilgrate.In a medium bowl, mash together avocados, garlic,yogurt, and lemon juice. Season with salt andpepper.Rub salmon with dill, lemon pepper, and salt. Placeon the prepared grill, and cook 15 minutes, turningonce, until easily flaked with a fork. Serve with theavocado mixture.

Cook's Notes:

Page 513

Southern European

Greek Mussels


Greek Entree Derek Morrison www.allrecipes.com

History / Comments

"Steamed mussels with a white wine and Greek yogurt sauce. Garnish with plenty of lemon and serve witha good crusty bread." Original recipe yield: 4 servings.

Ingredients

1 tablespoon olive oil4 shallots, thinly sliced2 pounds mussels, cleaned and debearded1/2 cup dry white wine1 cup finely chopped Italian leaf parsley1 cup goats milk plain yogurt

Instructions

In a large pot, over medium heat, sweat the shallotsin olive oil until translucent. Raise the heat to highand add all of the mussels; cover and cook for 3 to5 minute or until all of the mussels have opened.Take off the heat and transfer the mussels to aserving dish, leaving the liquid in the pot. Return thepot to the heat and add the wine and parsley to theliquid. Bring to a boil and reduce by 1/3.Take the pot off the heat and stir in the yogurt. Mixthoroughly. Pour the sauce over the mussels.

Cook's Notes:

Page 514

Southern European

Amazing Mussels


Italian Entree Gisela Unknown

History / Comments

"Mussels steamed in a very light creamy tomato basil broth with a kick. You will not be disappointed."Original recipe yield: 4 servings.

Ingredients

2 tablespoons butter3 tablespoons minced garlic4 shallots, chopped4 cups beef broth1 jalapeno pepper, minced1 red chili pepper, minced4 fresh tomatoes, coarsely chopped20 fresh basil leaves, torn2 cups white wine1 tablespoon cornstarch1/2 cup light cream5 pounds fresh mussels, scrubbed and debearded

Instructions

Melt butter in a large stockpot over medium heat.Add garlic and shallots, and cook, stirringconstantly, until lightly browned. Add a splash of thebeef broth, jalapeno, and red chile pepper, andsimmer for a few minutes to blend the flavors.Add the tomatoes, basil leaves, white wine, andremaining beef broth. Bring to a boil. Dissolvecornstarch in a small amount of the light cream, andpour it and the rest of the cream into the stock pot.Return to a boil, and add the mussels. Cook until allof the shells have opened, about 5 minutes.

Cook's Notes:

Page 515

Southern European

Chef Nick's Amazing Calamari


Italian Entree Nicole MacDonald www.allrecipes.com

History / Comments

"Tender calamari tubes stuffed with a mascarpone cheese, ricotta cheese and sun-dried tomato mixture arebaked, then sauteed to a golden finish in garlic butter. A little work, but truly amazing!" Original recipeyield: 4 servings.

Ingredients

1 cup ricotta cheese1/3 cup mascarpone cheese12 sun-dried tomatoes, chopped1/2 cup dry bread crumbs1/4 teaspoon dried oregano, or to taste1 pinch salt and pepper to taste8 large squid, cleaned and tentacles removed2 tablespoons butter2 cloves garlic, chopped2 tablespoons sesame seeds

Instructions

Preheat the oven to 350 degrees F (175 degrees C).In a medium bowl, mix together the ricotta cheese,mascarpone cheese, sun-dried tomatoes, breadcrumbs, oregano, salt and pepper until wellblended. Set aside.Bring a large pot of lightly salted water to a boil. Trimthe ends of the squid bodies to make them an evensize, and rinse out the tubes. Spoon the cheesemixture into the cavities of the squid until full, andsecure the open ends with toothpicks. Place inboiling water, and cook for 6 minutes.Remove the stuffed calamari tubes from the water,and place in a baking dish. Bake for 20 minutes inthe preheated oven.Melt butter in a large skillet over medium heat. Addgarlic and sesame seeds. Place the calamari tubesin the skillet, and fry on all sides until golden brown.Remove toothpicks before serving.

Cook's Notes:

Page 516

Southern European

Cory's Best Calamari


Italian Entree Cory Folchi www.allrecipes.com

History / Comments

"My mom always cooked this recipe when I was a kid: deep fried calamari. This is one of our family'sfavorite foods. Simple yet very delicious." Original recipe yield: 4 to 6 servings.

Ingredients

2 pounds squid, cleaned and sliced into rounds1 teaspoon salt1 cup all-purpose flour1/2 cup vegetable oil1 pinch ground black pepper

Instructions

Rinse and drain squid well. Pat squid dry with papertowels. Sprinkle salt on squid.Put flour and a few squid in a small paper or plasticbag. Shake the squid rounds in the bag untilcoated. Remove squid and place more in the sackto coat.Heat oil in a medium size frying pan over a highheat. Fry the calamari in the oil until golden brownand crispy. Drain the calamari on paper towels.Serve hot.

Cook's Notes:

Page 517

Southern European

Grilled Fillet Cacciatore


Italian Entree Gorton's® www.allrecipes.com

History / Comments

"If you like Italian, then this dish is for you! Grilled Fillet Cacciatore is bursting with delectable vegetablesand flavors. Plus, it's low in fat and very high in protein. No guilt here!" Original recipe yield: 4 servings.

Ingredients

4 Gorton's® Grilled Fillets (Garlic butter or ItalianHerb)2 tablespoons olive oil1 teaspoon oregano32 ounces canned diced tomatoes1 garlic clove, chopped3 green peppers, cut into chunks2 onions, cut into chunks3 ounces sliced fresh mushrooms1 (16 ounce) can canned diced tomatoes or 1 cupchoppedfirm-ripe tomatoes

--------------------------------------------------------------------------------

DIRECTIONS:Place Grilled Fillets, tomatoes, oregano, garlic, andsaltand pepper in a large saucepan or Dutch oven. Bringto aboil and simmer for 20 minutes.In the meantime, saute peppers and onions in asmall amountof oil until tender, adding mushrooms just beforedone. Addvegetables to fish and tomato mixture.Cook 5-10 minutes. Serve with pasta.

Instructions

Place Grilled Fillets, tomatoes, oregano, garlic, andsalt and pepper in a large saucepan or Dutch oven.Bring to a boil and simmer for 20 minutes.In the meantime, saute peppers and onions in asmall amount of oil until tender, adding mushroomsjust before done. Add vegetables to fish and tomatomixture.Cook 5-10 minutes. Serve with pasta.

Cook's Notes:

Page 518

Southern European

Swordfish Calabrian Style


Italian Entree Salvatore Unknown

History / Comments

"This is a typical dish of southern Italy. Swordfish is marinated in a lemon and oil mixture, then fried andcooked with fava (broad) beans and white wine." Original recipe yield: 4 servings.

Ingredients

3 tablespoons olive oil, divided1 tablespoon fresh lemon juicesalt and pepper to taste1 1/4 pounds fresh swordfish, cut into chunks1 small onion, chopped1 teaspoon all-purpose flour1 1/2 cups dry white wine1 (19 ounce) can fava beans, drained1 bunch fresh parsley, chopped

Instructions

In a medium bowl, mix together 2 tablespoons of theolive oil, lemon juice, salt and pepper. Add the fishand stir enough to get it coated. Let it marinate forabout 15 minutes. Remove fish from the marinade,and pat dry.Heat the remaining olive oil in a large skillet overmedium- high heat. Fry the onion until golden, thenadd the fish. Brown the chunks of fish on all sides,then remove from the pan, and set aside.Stir the flour into the skillet; cook and stir until lightlybrowned. Gradually stir in the white wine. Returnthe fish to the pan, and add the fava beans. Sprinklewith fresh parsley, cover, and simmer for 2 to 3minutes, or until the fish flakes easily with a fork.Serve hot.

Cook's Notes:

Page 519

Southern European

Italian Chicken Marinade


Italian Entree Steve Harrity www.allrecipes.com

History / Comments

"This is a simple but delicious way of marinating your chicken." Original recipe yield: 4 servings.

Ingredients

1 (16 ounce) bottle Italian-style salad dressing1 teaspoon garlic powder1 teaspoon salt4 skinless, boneless chicken breast halves

Instructions

In a shallow baking dish, mix the salad dressing,garlic powder, and salt. Place the chicken in thebowl, and turn to coat. Marinate in the refrigeratorat least 4 hours. (For best results, marinateovernight.)Preheat the grill for high heat.Lightly oil grate. Discard marinade, and grill chicken8 minutes on each side, or until juices run clear.

Cook's Notes:

Page 520

Southern European

Italian Chicken with Pesto Potatoes


Italian Entree Paula Fitzgerald www.allrecipes.com

History / Comments

"Filling the pockets of each chicken breast with mozzarella guarantees that the chicken itself is beautifullytender. The chicken can be prepared in advance and then baked at the last minute." Original recipe yield:4 servings.

Ingredients

3/4 cup balsamic vinegar4 skinless, boneless chicken breast halves4 1/2 ounces sliced mozzarella cheesesalt and pepper to taste4 slices Parma ham1 pint cherry tomatoes1 tablespoon olive oil1 pound small potatoes2 tablespoons prepared basil pesto

Instructions

Preheat oven to 400 degrees F (200 degrees C).In a saucepan, bring the vinegar to a boil. Reduceheat, and simmer 15 minutes, stirring frequently,until thickened.Cut a pocket in each chicken breast. Fill each pocketwith an equal amount of mozzarella cheese, andseason with salt and pepper. Wrap each chickenbreast with a slice of ham. Arrange the wrappedchicken breasts in a baking dish. Place thetomatoes around the chicken, sprinkle all with oliveoil, and season with salt and pepper.Bake 25 minutes in the preheated oven, or untilchicken is no longer pink and juices run clear.In a saucepan with enough lightly salted water tocover, boil the potatoes 15 minutes, or until tender.Drain, return to the pan, and coat with the pesto.Place chicken breasts, tomatoes, and potatoes onserving plates, and drizzle with the reducedbalsamic vinegar to serve.

Cook's Notes:

Page 521

Southern European

Italian Barbecued Chicken


Italian Entree Barbeque Chicken www.allrecipes.com

History / Comments

"This recipe was passed down to me from my Italian grandmother." Original recipe yield: 6 servings.

Ingredients

1 cup lemon juice1/4 cup vegetable oil1/4 cup vinegar1 tablespoon dried oregano2 teaspoons garlic powder1 whole chicken, cut into piecessalt and pepper to taste

Instructions

In a large glass bowl mix lemon juice, vegetable oil,vinegar, oregano, and garlic powder. Place chickenpieces in the bowl, and season with salt andpepper. Cover, and marinate in the refrigerator atleast 1 hour.Preheat an outdoor grill for high heat, and lightly oilgrate.On the prepared grill, cook chicken until no longerpink and juices run clear. Periodically brush chickenwith the remaining marinade mixture while cooking.Discard any leftover marinade.

Cook's Notes:

Page 522

Southern European

Clam Sauce with Linguine


Italian Entree Silvia Granger www.allrecipes.com

History / Comments

"This is a super fast and easy recipe. One of my favorites. Even my kids love it. Though sometimes I use 11/2 pounds of noodles. Fettuccine can also be used. Tastes even better with fresh baked rolls or Frenchbread and a garden salad. For the special occasion have a nice glass of red wine with it." Original recipeyield: 4 servings.

Ingredients

1 (16 ounce) package linguine pasta1/2 cup butter3 cloves chopped garlic1 pound fresh mushrooms, sliced2 (6.5 ounce) cans chopped clams with juice1/2 cup chopped fresh parsley1 teaspoon salt1/2 teaspoon ground white pepper1/4 cup grated Parmesan cheese

Instructions

Bring a large pot of lightly salted water to a boil. Addpasta and cook for 8 to 10 minutes or until al dente;drain.Melt butter in large skillet over medium heat. Sautegarlic and mushrooms until golden brown. Stir inclams with juice, parsley, salt and white pepper.Cook over medium heat until hot. Toss with pastauntil evenly coated. Serve garnished withParmesan cheese.

Cook's Notes:

Page 523

Southern European

Pasta Puttanesca


Italian Entree STACEY15 www.allrecipes.com

History / Comments

"This is a great dish with wonderful Mediterranean flavors and it can be scaled up to serve more people.Add ingredient amounts to your liking." Original recipe yield: 4 servings.

Ingredients

1 (12 ounce) package dried penne pasta3 tablespoons olive oil1 1/2 lbs skinless, boneless chicken breast halves -cubed1 cup all-purpose floursalt and pepper to taste2 lemons1/2 cup capers40 kalamata olives, pitted and chopped1/2 teaspoon anchovy paste5 roma (plum) tomatoes, diced1/2 cup Parmesan cheese

Instructions

Bring a large pot of lightly salted water to a boil. Addpasta, and cook for 8 to 10 minutes or until al dente;drain.Heat oil in a skillet over medium heat. Dredgechicken cubes in flour seasoned with salt andpepper, and brown in the hot oil. Once the chickenis browned on all sides, squeeze the juice from onelemon over the cubes. Stir in the capers, olives andanchovy paste, and cook for at least 5 minutes tomingle the flavors, and cook the chicken.When chicken is no longer pink, add the dicedtomatoes, juice from the remaining lemon, salt, andpepper. Add pasta and cheese to the pan, andcook, stirring just until heated through.

Cook's Notes:

Page 524

Southern European

Roasted Chicken with Risotto and Caramelized Onions


Italian Entree Michele O'Sullivan www.allrecipes.com

History / Comments

"Moist roasted chicken gets the royal treatment with caramelized onions, balsamic vinegar and creamyrisotto. You may choose to roast your own chicken or purchase a rotisserie chicken from a grocery store.A little grated cheese such as Parmesan or Pecorino Romano before serving is also a nice touch."Original recipe yield: 4 servings.

Ingredients

4 tablespoons olive oil, divided1 onion, chopped1/4 cup balsamic vinegar1 1/2 cups uncooked Arborio rice1/4 cup dry white wine7 cups chicken broth2 tablespoons butter2 cups chopped cooked chicken breastsalt and pepper to taste2 tablespoons chopped fresh thyme

Instructions

Heat 2 tablespoons of the oil in a medium saucepanover medium heat. Stir in the onions and saute for15 to 20 minutes, or until the onions are a darkgolden brown. Remove from heat, stir in thebalsamic vinegar and set aside.Heat the remaining oil in a separate large skillet overmedium heat. Stir in the rice and mix well. Let heatfor about 2 minutes, then pour in the wine. Reduceheat to medium low and start pouring in the brothabout 1 cup at a time. Add more broth as each cupis absorbed. Continue in this manner until all thebroth is absorbed and the rice is al dente, about 20minutes.Stir in the reserved onion mixture and allow to heatthrough. Remove from heat and stir in the butter andchicken. Season with salt and pepper to taste, andgarnish each serving with fresh thyme.

Cook's Notes:

Page 525

Southern European

Chungles Pasta


Italian Entree Sarah and Annette www.allrecipes.com

History / Comments

"A pepperoni, olive, mushroom and caper sauce tops a pound of your favorite pasta. An eccelectic mix ofingredients that combine to make a quick and satisfying pasta dish." Original recipe yield: 6 servings.

Ingredients

2 tablespoons olive oil1 clove garlic, crushed1 onion, diced1 large tomato, cubed1 cup kalamata olives, pitted and chopped1/3 cup sliced pepperoni sausage, cut into strips1/2 cup sliced fresh mushrooms2 tablespoons caperssalt and pepper to taste1 pound pasta1 cup smoked mozzarella cheese, cubed

Instructions

In a large skillet heat the olive oil over medium highheat. Add the garlic and onion and saute untiltranslucent. Add the tomato, olives, pepperoni,mushrooms, capers and salt and pepper to tasteand simmer until heated through.Meanwhile, bring a large pot of lightly salted water toa boil. Add pasta and cook for 8 to 10 minutes oruntil al dente; drain.Add warm sauce to pasta and sprinkle withmozzarella cheese; mix well and serveimmediately.

Cook's Notes:

Page 526

Southern European

Veal, Chicken and Beef Canelloni


Italian Entree Karen Marshall www.allrecipes.com

History / Comments

"Homemade meat filled crepes covered with sauces and cheese and baked. Family favorite served withsalad and crusty garlic bread." Original recipe yield: 8 servings.

Ingredients

CREPES2 eggs2/3 cup milk1 tablespoon butter, melted1/2 cup all-purpose flour1/4 teaspoon saltMEAT FILLING1/4 pound ground veal1/4 pound ground chicken1/2 pound ground beef2 tablespoons butter1 tablespoon minced fresh parsley1/2 cup grated Parmesan cheese1/2 teaspoon salt1 dash ground black pepper1 dash ground nutmegWHITE SAUCE2 tablespoons butter2 tablespoons all-purpose flour1 cup milk1/4 teaspoon salt1/8 teaspoon ground black pepper1/8 teaspoon ground nutmeg

1 (32 ounce) jar tomato pasta sauce1 (16 ounce) package shredded mozzarella cheese1/4 cup grated Parmesan cheese

Instructions

To Make Crepes: In a medium bowl beat eggsthoroughly, then add milk and butter. Beat in flourand salt until smooth. (Note: Batter is best if left toset for 1/2 hour before using). Brown crepes in amedium hot skillet, making them 6 to 8 inches incircumference. Set aside.To Make Meat Filling: Brown veal, chicken and beefin butter in a large skillet over medium high heat.Stir in the parsley, cheese, salt, pepper andnutmeg. Let cool. Preheat oven to 375 degrees F(190 degrees C).To Make White Sauce: In a small saucepan overmedium heat, cook flour and butter together for 1minute. Stir in salt, pepper and nutmeg, then stir inmilk and continue to cook until thick.Spread 1/2 of the pasta sauce in the bottom of a9x13 inch baking dish. Spoon meat mixture intoprepared crepes, folding over all sides of crepe toform palm-sized bundles. Place filled crepes, seamside down, in baking dish. Cover with remainingpasta sauce and pour White Sauce over all. Coverwith mozzarella cheese and top with Parmesancheese. Bake in the preheated oven for 20 to 30minutes, or until cheese is bubbly and brownaround the edges. Serve hot.

Cook's Notes:

Page 527

Southern European

Classic Veal Marsala


Italian Entree Classic Veal Marsala Unknown

History / Comments

"I've spent extensive time eating my way through Italy. This recipe is modified from a restaurant inBagnione, Italy. I've substituted a combination of low-salt beef and chicken broth in place of veal stock.Pork medallions, pounded out, are also commonly substituted." Original recipe yield: 4 servings.

Ingredients

2 tablespoons olive oil1 pound veal medallions1 cup all-purpose floursalt and pepper to taste1 large shallot, minced1 pound fresh mushrooms, sliced1 cup dry Marsala1 clove garlic, minced2 cups low-sodium chicken broth1 cup low-sodium beef broth2 tablespoons unsalted butter

Instructions

Preheat the oven to 250 degrees F (120 degrees C).Heat 1 tablespoon olive oil in a skillet over medium-high heat. Lightly coat the veal medallions in flour,and season with salt and pepper. Cook in theheated skillet about 5 minutes, to an internaltemperature of 160 degrees F (70 degrees C).Remove from the skillet, place in a baking dishcovered with foil, and keep warm in the preheatedoven until ready to serve.Heat the remaining olive oil in the skillet overmedium low heat, and saute the shallot andmushrooms, scraping up any browned bits, untilshallots are tender. Increase heat to medium high,and stir in the Marsala and garlic. Cook and stiruntil thickened. Mix the chicken broth and beef brothinto the skillet, and continue to cook and stir untilreduced to about 1/4 cup. Remove from heat, andwhisk in the butter until melted. Serve over the veal.

Cook's Notes:

Page 528

Southern European

Pork Osso Buco


Italian Entree Anthony G. Hanslits Unknown

History / Comments

Taste of Elegance Chefs Contest Winning Recipe1st place - Pork Osso Buco Chef Anthony G. Hanslits, Tavola Di ToSa Ristorante, Indianapolis

Ingredients

1 onion, finely chopped1/2 cup butter4 pork shanks (2-1/2 to 3 inches thick)8 slices of pancetta, thinly slicedFlour for dusting3/4 cup sliced shiitake mushrooms3/4 cup sliced crimini mushrooms2 oz. dried porcini mushrooms, reconstituted in 1 cupofwarm water1 carrot, thinly sliced1 celery stalk, thinly slicedSalt and pepper to taste1/4 cup fresh sage, chopped1/2 cup red wine3 cups tomatoes, peeled3 cups chicken broth

Instructions

Wrap the pork shanks with 2 slices of pancetta andtie with cotton string around the pork to secure thepancetta.Dust the pork shanks with flour, and fry in skilletusing 1/2 the butter in the skillet, turning severaltimes until they are golden on all sides.Remove the shanks and set aside.Add the onion to the skillet and cook until soft andgolden.Replace the pork shanks into the pan, standing themon their side to prevent the marrow in the bonesfrom slipping out during cooking.Drain the porcini mushrooms and reserve the liquid.Add all the mushrooms, celery, carrots, and seasonwith salt and pepper.Add sage and simmer for 4 minutes.Add the wine and let evaporate.Add the tomatoes and chicken broth and simmergently for about 1 hour, or until cooked and tender.Add more wine if sauce reduces too quickly.

Cook's Notes:

Page 529

Southern European

Pasta with Garlic and Olive Oil


Italian Entree Henry Hill Unknown

History / Comments

This is a slight modification of a recipe titled Aglio e Olio that appears on page 184 of The WiseguyCookbook by Henry Hill and Pricilla Davis published by New American Library in 2002.

Ingredients

½ cup olive oil2 tbsp minced garlic1 lb pasta (spaghetti is good)½ cup finely chopped Italian parsley1 tsp salt½ tsp black pepper½ cup grated Parmesan cheese

Instructions

Cook the pasta according to the package directions.While the pasta is cooking, cook the garlic gently inthe oil for 5 minutes in a small pan. Add theremaining ingredients (except the cheese) to thepan, and cook for 1 more minute. Drain thepasta, put in a large bowl, add the contents of thepan, add the cheese, and toss well.SUGGESTION: Serve this with Chicken Piccata; theflavors are marvelous together!

Cook's Notes:

Page 530

Southern European

Chicken Piccata


Italian Entree Unknown Unknown

History / Comments

This is a slight modification of a recipe of the same name that appears on page 76 of Betty Crocker's Goodand Easy Cookbook.

Ingredients

4 boneless chicken breast halves1/4 cup flour1/4 cup butter1 tsp minced garlic1 cup dry white wine2 tbsp lemon juice1/2 tsp pepper1 tbsp capers

Instructions

Coat chicken with flour.Melt butter in a large skillet over medium heat.Cook chicken in the butter for 15 minutes, turningonce. Remove chicken to a warm oven.Add wine, lemon juice, garlic, and pepper to theskillet. Bring to a boil, and boil until the sauce isreduced to the desired consistency.Plate chicken, cover with sauce, and sprinkle withthe capers.SUGGESTION: Serve this with Pasta with Garlic andOlive oil; the flavors are marvelous together!

Cook's Notes:

Page 531

Southern European

Tuscan-Style Sausage


Italian Entree Len Poli www.allrecipes.com

History / Comments

Sausage is typical of the homemade sausages found in the northern area of Italy, especially in Tuscanynear the city of Lucca. They may be used in any recipe calling for Italian sausage. They are versatile inthat they can be grilled, fried or boiled. Original recipe yield: 5 pounds of sausages.

Ingredients

4 pounds coarse ground pork shoulder1 pound coarse ground pork back fat2 tablespoons salt2 tablespoons white sugar1 1/2 teaspoons coarsely ground black pepper1 teaspoon garlic powder3/4 teaspoon ground mace1/2 teaspoon ground coriander1/4 teaspoon ground cayenne pepper1/2 cup ice water80 inches sausage casing, 1 1/2 inches wide

Instructions

Using a spice grinder or food processor, pulverizethe salt, black pepper and sugar. In a large bowl,mix together the pork shoulder, back fat, garlicpowder, mace, coriander, cayenne and ice water.Mix in the salt, pepper and sugar. Use latex gloveswhen mixing to avoid contamination of the meat,and keep the mixture cold. Stuff the sausagemixture into the casings and twist off in 3 inchlengths. If you do not have a stuffer, the sausagecan be formed into patties or rolled into logs.Refrigerate and use up in one week or freeze for upto 6 weeks.

Cook's Notes:

Page 532

Southern European

Baked Garlic Parmesan Chicken


Italian Entree Karen www.allrecipes.com

History / Comments

"A wonderful baked chicken recipe that's quick and easy! Using just a few handy ingredients, create adelicious main dish, that also makes great leftovers - if there are any! Serve with a salad and pasta or ricefor a quick, scrumptious dinner." Original recipe yield: 6 servings.

Ingredients

2 tablespoons olive oil1 clove garlic, minced1 cup dry bread crumbs2/3 cup grated Parmesan cheese1 teaspoon dried basil leaves1/4 teaspoon ground black pepper6 skinless, boneless chicken breast halves

Instructions

Preheat oven to 350 degrees F (175 degrees C).Lightly grease a 9x13 inch baking dish. In a bowl,blend the olive oil and garlic. In a separate bowl,mix the bread crumbs, Parmesan cheese, basil,and pepper. Dip each chicken breast in the oilmixture, then in the bread crumb mixture. Arrangethe coated chicken breasts in the prepared bakingdish, and top with any remaining bread crumbmixture. Bake 30 minutes in the preheated oven, oruntil chicken is no longer pink and juices run clear.

Cook's Notes:

Page 533

Southern European

Clams And Garlic


Italian Entree Scott Ure www.allrecipes.com

History / Comments

"So simple, but so good - steamed clams served in their own liqueur. Serve with a crusty Italian bread, orover pasta." Original recipe yield: 4 servings.

Ingredients

50 small clams in shell, scrubbed2 tablespoons extra virgin olive oil6 cloves garlic, minced1 cup white wine2 tablespoons butter1/2 cup chopped fresh parsley

Instructions

Wash clams to remove any dirt or sand. In a largepot, heat oil over medium heat. Add garlic; saute for1 minute, or until tender. Pour in the white wine.Boil until wine has reduced to half its originalvolume. Add clams, cover, and steam till clamsstart to open. Add butter, cover, and cook till mostor all of the clams open. Discard any that do notopen. Transfer clams and juice to 2 large bowls.Sprinkle with parsley. Serve.

Cook's Notes:

Page 534

Southern European

Italian Style Sausage


Italian Entree Lee Fogle www.allrecipes.com

History / Comments

"I like to add Italian sausage as a topping on my homemade pizza. Came up with this blend after muchexperimentation. I fry it all and freeze in portions for use as pizza topping. It's ground pork with all fixings tomake a simple sausage you can prepare at home." Original recipe yield: 6 servings.

Ingredients

1 teaspoon ground black pepper1 teaspoon dried parsley1 teaspoon Italian-style seasoning1/2 teaspoon garlic powder1/8 teaspoon crushed red pepper flakes3/4 teaspoon crushed anise seeds1/2 teaspoon paprika1/2 teaspoon dried minced onion2 teaspoons salt2 pounds ground pork

Instructions

In a small bowl, combine the ground black pepper,parsley, Italian-style seasoning, garlic powder,crushed red pepper flakes, anise, paprika, mincedonion flakes and salt; mix well.Place pork in a separate large bowl and add thespice mix to it. Mix this thoroughly with your hands.In a large skillet over medium high heat, saute theseasoned pork for 10 minutes, or until well brownedand crumbly.

Cook's Notes:

Page 535

Southern European

World's Best Lasagna


Italian Entree John Chandler Unknown

History / Comments

"It takes a little work, but it is worth it." Original recipe yield: 12 servings.

Ingredients

1 pound sweet Italian sausage3/4 pound lean ground beef1/2 cup minced onion2 cloves garlic, crushed1 (28 ounce) can crushed tomatoes2 (6 ounce) cans tomato paste2 (6.5 ounce) cans canned tomato sauce1/2 cup water2 tablespoons white sugar1 1/2 teaspoons dried basil leaves1/2 teaspoon fennel seeds1 teaspoon Italian seasoning1 tablespoon salt1/4 teaspoon ground black pepper4 tablespoons chopped fresh parsley12 lasagna noodles16 ounces ricotta cheese1 egg1/2 teaspoon salt3/4 pound mozzarella cheese, sliced3/4 cup grated Parmesan cheese

Instructions

In a Dutch oven, cook sausage, ground beef, onion,and garlic over medium heat until well browned. Stirin crushed tomatoes, tomato paste, tomato sauce,and water. Season with sugar, basil, fennel seeds,Italian seasoning, 1 tablespoon salt, pepper, and 2tablespoons parsley. Simmer, covered, for about 11/2 hours, stirring occasionally.Bring a large pot of lightly salted water to a boil.Cook lasagna noodles in boiling water for 8 to 10minutes. Drain noodles, and rinse with cold water.In a mixing bowl, combine ricotta cheese with egg,remaining parsley, and 1/2 teaspoon salt.Preheat oven to 375 degrees F (190 degrees C).To assemble, spread 1 1/2 cups of meat sauce in thebottom of a 9x13 inch baking dish. Arrange 6noodles lengthwise over meat sauce. Spread withone half of the ricotta cheese mixture. Top with athird of mozzarella cheese slices. Spoon 1 1/2 cupsmeat sauce over mozzarella, and sprinkle with 1/4cup Parmesan cheese. Repeat layers, and top withremaining mozzarella and Parmesan cheese. Coverwith foil: to prevent sticking, either spray foil withcooking spray, or make sure the foil does not touchthe cheese.Bake in preheated oven for 25 minutes. Remove foil,and bake an additional 25 minutes. Cool for 15minutes before serving.

Cook's Notes:

Page 536

Southern European

Pepperoni Bread


Italian Entree Martha Katz www.allrecipes.com

History / Comments

"Everyone loves this! It's so easy and always comes out wonderful. Who could resist the delicious taste ofpizza?" Original recipe yield: 1 - 1 pound loaf.

Ingredients

1 (1 pound) loaf frozen bread dough, thawed1 egg, beaten4 ounces sliced pepperoni sausage1 cup shredded mozzarella cheese1/4 cup grated Parmesan cheese1 1/2 teaspoons Italian seasoning

Instructions

Preheat oven to 375 degrees F (190 degrees C).Lightly grease a baking sheet.Roll frozen bread dough out into a rectangle. Brushdough with beaten egg. Arrange pepperoni,mozzarella cheese and parmesan cheese over thedough. Sprinkle on the Italian seasoning. Roll updough like a jelly roll and pinch seam to seal; place,seam side down, on prepared baking sheet.Bake in preheated oven for 40 minutes, or untilgolden.

Cook's Notes:

Page 537

Southern European

Eggplant Parmigiana Caponata


Italian Entree Jennifer www.allrecipes.com

History / Comments

"I made this recipe to combine the tastes of eggplant parmesan and caponata, an Italian eggplantappetizer. It is quite rich and uses a lot of olive oil. It is best served with linguini or some other kind ofpasta on the side. It is a bit sweet and a bit salty with a nice texture." Original recipe yield: 8 servings.

Ingredients

1 cup olive oil, divided1 eggplant, sliced into 1/2 inch rounds2 red bell peppers, chopped8 slices mozzarella cheese1 small onion, chopped2 cloves garlic, minced1 (16 ounce) can stewed tomatoes, with juice1 tablespoon chopped fresh basil1 tablespoon chopped fresh oregano1/4 cup balsamic vinegar1/4 cup red wine vinegar1/2 cup brown sugar8 tablespoons tomato paste8 anchovy fillets, chopped3 tablespoons capers, chopped1 teaspoon salt1 teaspoon ground black pepper1 cup grated Parmesan cheese

Instructions

Preheat oven to 350 degrees F (175 degrees C).Heat 1/2 cup olive oil in a large heavy skillet. Sauteeggplant until each piece becomes saturated with oil.Use eggplant to line the bottom of a 3 quartcasserole dish. Saute the red peppers until tender,and layer over eggplant in casserole dish. Top withmozzarella. Heat remaining olive oil, and cookonions and garlic until lightly browned andcaramelized. Stir in stewed tomatoes, basil, andoregano and simmer 5 minutes. Add balsamicvinegar, red wine vinegar, brown sugar, and tomatopaste.Simmer for 10 minutes. Add anchovy filets andcapers. Season with salt and pepper. Pour over themozzarella cheese in the casserole dish. SprinkleParmesan cheese on top of sauce.Bake in preheated oven for 20 to 25 minutes, or untilcheese is melted.

Cook's Notes:

Page 538

Southern European

Pasta with Artichokes and Olives


Italian Entree Drew Appleby Unknown

History / Comments

This can be made in about 15 minutes.

Ingredients

1 lb ziti or other sturdy paste (e.g., penne)1 jar of artichoke hearts (quartered) in oil1 16 oz can diced tomatoes1 8 oz can tomato sauce1 tsp Italian seasoning1/2 tsp minced garlic1 16 oz can black olives, sliced1/2 tsp salt1/4 tsp black pepper6 drops hot pepper sauceparmesan cheese

Instructions

Cook ziti according to package directions and drain.Saute undrained artichokes and garlic in a saucepan. Add remaining ingredients (except ziti), bringto a boil, and simmer for 10 minutes. Combinesauce with ziti and mix thoroughly. Top withparmesan cheese and serve.

Cook's Notes:

Page 539

Southern European

Manicotti Cordon Bleu



History / Comments

This is the results of a little experiment in Italian- French fusion cooking.

Ingredients

8 oz manicotti (14 tubes)14 sticks of string cheese14 thin slices of deli ham¼ cup Parmesan cheese1 28 oz jar of high quality spaghetti sauce

Instructions

Cook manicotti according to package directions(use the minimum time). Drain manicotti, and allowto cool. Wrap ham slices around the sticks of stringcheese, and insert into the manicotti tubes. Place ina greased 13x9 pan, sprinkle with the cheese, andcover with the sauce. Bake covered with foil for 45minutes in a 350° oven.

Cook's Notes:

Page 540

Southern European

Italian Roasted Red Pepper Pasta Sauce


Italian Entree Beverly Cox Unknown

History / Comments

This is a modification of a recipe titled Angel Hair with Roasted Red Pepper Sauce that appears on page 46of 365 Great 20-Minute Recipes by Beverly Cox, published by HarperCollins in 1995.

Ingredients

1 tbsp olive oil1 large onion, chopped2 large garlic cloves, minced1 7 oz jar roasted red peppers, drained (or 2 dicedredpeppers, sautéed with the onions and garlic)1 16 oz can crushed or diced tomatoes1/2 cup red or white wine1 vegetable or chicken bouillon cube3/4 tsp dried oregano1/2 tsp balsamic vinegar1/2 tsp ground cumin1/2 tsp salt1/8 tsp cayenne pepper

Instructions

Sauté onions and garlic (and peppers if using fresh)in the olive oil for about 3 minutes. Puree allingredients in a food processor, return to thesaucepan, and simmer for 10 minutes. Bind with 1tsp of cornstarch dissolved in 1 tbsp of wine if thesauce separates. Serve over pasta, and sprinklewith freshly grated Romano or Parmesan cheese.Yields two servings.

Cook's Notes:

Page 541

Southern European

Mama's Spaghetti and Meatballs



History / Comments

This is a modification of a recipe that appeared in Woman's Day. If your mother was Italian, this is what shewould serve when your family all got together for a big family meal, although she would probably never tellanyone that she was using a German sausage in the meatballs!

Ingredients

Meatballs1 12 oz can evaporated milk1 cup finely chopped onion1 cup finely chopped parsley2 large eggs2 tbsp minced garlic2 tbsp grated lemon peel1 tsp salt1 tsp pepperpinch ground clovespinch ground nutmeg1 lb ground beef1 lb bratwurst (preferably Johnsonville)2 cups herb stuffing mix1/2 cup grated Parmesan cheese Sauce2 tbsp olive oil2 tbsp minced garlic4 15 oz cans diced tomatoes2 15 oz cans tomato sauce1 1/2 cup white or red wine½ cup sherry2 tsp Italian herb seasonings1/2 tsp red pepper flakes4 vegetable bullion cubes1 tbsp Worcestershire sauce2 tsp sugar2 tsp salt1 cup finely chopped parsley

Instructions

Meatballs Mix all ingredients exceptmeats, stuffing mix, and cheese thoroughly in alarge bowl. Add the meats, stuffing mix, andcheese, and mix well. Shape into 1/4 cup balls, placein a greased, nonstick baking pan, and refrigerate fora least 1 hour (or up to 24 hours) to blend flavors.Heat oven to 450, spray meatballs with cookingspray, and bake 20 minutes (turning once).Sauce Saute garlic in oil for one minute in a largepot or Dutch oven. Add remaining ingredients(except parsley), bring to a boil, and simmer for 40minutes. Add meatballs to the sauce, and simmerfor 20 minutes. Stir in parsley, and serve overspaghetti. Hint: Add a small amount of tomato pasteor bind with cornstarch if sauce appears too thin.

Cook's Notes:

Page 542

Southern European

Pasta with Spinach Pesto Sauce


Italian Entree Karen Appleby Unknown

History / Comments

This recipe comes from my daughter. It is easy, healthy, and delicious!

Ingredients

1 lb pasta1 tsp roasted garlic½ cup Parmesan cheese½ cup olive oil¼ cup walnuts¼ cup chicken broth1 10 oz package chopped spinach, thawed1 tsp salt¼ tsp pepper

Instructions

Cook pasta according to package directions anddrain. Mix all remaining ingredients in a foodprocessor, and toss with the cooked pasta.

Cook's Notes:

Page 543

Southern European

Ravioli with Bacon and Garlic



History / Comments

If you are looking for a quick, but satisfying meal, this is it!

Ingredients

1 package frozen cheese-filled ravioli¼ cup olive oil1 tsp minced garlic¼ cooked bacon, chopped fine

Instructions

Cook ravioli according to package directions anddrain. Heat the olive oil, garlic, and bacon in a smallsaucepan until well combined. Pour sauce overpasta, and toss.

Cook's Notes:

Page 544

Southern European

Pasta with Olive and Pepper Salsa


Italian Entree Andrew Schloss and KenBookman

Unknown

History / Comments

This is a slight modification of a recipe entitled "Olive Pepper Salsa" that appears on page 108 of "While thePasta Cooks" by Andrew Schloss and Ken Bookman, published in 1996 by Macmillan.

Ingredients

1 lb pasta (e.g., shells, rotini, or rotelle)1/2 cup Greek olives, chopped1/2 cup Spanish, pimento-stuffed olives, chopped1 large roasted red pepper, chopped4 green onions (white part only) thinly sliced1 tomato, finely choppedpinch of dried oregano6 fresh basil leaves, finely chopped2 clove garlic, minced2 tbsp olive oilsalt and pepper to taste

Instructions

Cook pasta according to package direction. Whilethe pasta is cooking, combine all the otheringredients in a large bowl, and mix well. Drain thepasta and toss it with the vegetable mixture in thelarge bowl. Serve at once.

Cook's Notes:

Page 545

Southern European

Pasta Picatta



History / Comments

Modified from a recipe appearing on a of box of American Italian medium shell pasta.

Ingredients

1 lb medium pasta shells3 tbsp olive oil1 lb ham, pork, veal, or chicken cut into thin strips (orpeeled and cleaned shrimp)1 red pepper, diced large1 cup sliced mushrooms3 sliced green onions1 tbsp minced garlic3/4 cup dry white wine3 tbsp lemon juice1 1/2 tbsp capers3 tbsp butter or olive oil2 tbsp minced parsleysalt and pepper to taste

Instructions

Cook and drain pasta. Saute meat and vegetables inolive oil in a large skillet or wok until meat iscooked. Add wine, lemon juice, capers, andbutter/oil and cook 3 minutes more. Add cookedpasta, parsley, salt, and pepper and toss thoroughlyfor 1 minute more.

Cook's Notes:

Page 546

Southern European

Polenta-Stuffed Peppers



History / Comments

This recipe is a carnivore's modification of one titled Polenta-Stuffed Peppers that appears on page 45 of"Versatile Vegetarian: 150 Easy Recipes for Every Day" published by MacMillan in 1997.

Ingredients

4 medium red bell peppers4 oz spicy sausage (chorizo or hot Italian sausage)1 onion, diced1 small zucchini, diced2 cups chicken broth½ cup corn meal1 16 oz can diced tomatoes¼ cup grated Parmesan cheese¼ cup chopped parsley

Instructions

Cut tops off peppers, remove seeds and veins, anddice the tops. Sauté sausage in a large saucepanuntil it renders its fat. Add onion and sauté for 5minutes. Add zucchini, diced peppers, and garlic,and sauté for 5 minutes. Add the broth, bring toboil, add corn meal, and stir occasionally for 5minutes. Add tomatoes, Parmesan cheese, andparsley. Spoon into peppers, and bake for 35minutes at 375.

Cook's Notes:

Page 547

Southern European

Penne Alla Napolitana


Italian Entree Unknown www.world-recipes.info

History / Comments

Unknown

Ingredients

12 oz penne or other small tubular pasta4 tbsp virgin olive oil, divided2 tbsp minced garlic1 cup pitted ripe olives, sliced1/4 cup packed fresh basil leaves, chopped1 tsp bottled red pepper flakes2 cups tomato sauce1/2 cup cubed mozzarella cheese1/2 cup grated Parmesan cheese

Instructions

Drop penne into kettle of boiling water, return to boiland boil gently for 8 - 10 minutes or until al dente.Drain, toss with 1 Tbsp. olive oil, return to pan andkeep warm. Sauté garlic slowly in 3 Tbsp. olive oilin skillet until softened but not browned. Add olives,basil, red pepper and tomato sauce. Heat. Stir incheeses and heat, stirring, until chunks begin tomelt. Pour over pasta. Pass additional gratedParmesan cheese to sprinkle over if desired.

Cook's Notes:

Page 548

Southern European

Portuguese Beef (Cacoila)


Portuguese Entree John J. Pacheco www.allrecipes.com

History / Comments

This is marinated beef, Portuguese style. As a variation to cooking, I place all ingredients in a slow cookeron high, stirring often, and cook for about 3 hours, until meat shreds itself. Original recipe yield: 6servings.

Ingredients

2 pounds beef stew meat, cut into 1 inch cubes3 oranges, juiced1/4 cup white wine1 teaspoon hot pepper sauce1 teaspoon vegetable oil2 bay leaves2 cloves garlic, crushed1 teaspoon paprika1/4 teaspoon ground allspicesalt and ground black pepper to taste

Instructions

Rinse beef, and place in large bowl. Pour in orangejuice, wine, oil and pepper sauce. Season with bayleaves, garlic, paprika, allspice, salt and pepper.Mix, to coat beef. Cover, and refrigerate overnight.Heat a heavy skillet over medium heat. Cook beefand marinade until beef shreds easily, about 1hour. Add water as needed.

Cook's Notes:

Page 549

Southern European

Portuguese Fisherman's Stew


Portuguese Entree Legal Sea Food, BostonMA

Unknown

History / Comments

Bon Appetit (September 1998) Serves 4

Ingredients

1/4 cup dry white wine1 generous pinch of saffron threads3 tablespoons olive oil1 1/4 cups coarsely chopped leeks1 cup coarsely chopped onion1 tablespoon minced garlic3 cups fish stock or bottled clam juice1 14 1/2-ounce can diced tomatoes in juice1/2 teaspoon dried oregano6 ounces linguiça sausage or hot links, cutdiagonally into1/4-inch-thick slices20 mussels, scrubbed, debearded12 littleneck clams, scrubbed

4 5-ounce cod filletsYellow cornmeal1/4 cup chopped fresh parsley

Instructions

Bring wine to simmer in small saucepan. Addsaffron. Remove from heat. Cover; let stand 15minutes.Heat 1 tablespoon oil in heavy large saucepan overmedium- high heat. Add leeks and onion; sauté untiltender, about 8 minutes. Add garlic; sauté 1 minute.Add stock, tomatoes with their juices, oregano andsaffron mixture. Simmer 20 minutes. Add sausage,mussels and clams. Cover; boil until shellfish open,about 8 minutes (discard any that do not open).Meanwhile, dip 1 side of fish in cornmeal. Sprinklewith salt and pepper. Heat 2 tablespoons oil inheavy large nonstick skillet over high heat. Add fish,cornmeal side down, and cook until bottom isgolden, about 4 minutes. Turn fish over. Ladle 1cup of soup over. Cover and simmer until fish is justcooked through, about 4 minutes.Transfer fish, cornmeal side up, to 4 shallow bowls.Arrange clams, mussels and sausage around fish.Top with remaining soup. Sprinkle with parsley.

Cook's Notes:

Page 550

Southern European

Portuguese Sausage Sandwiches with Peppers, Onions, and Olives


Portuguese Entree Bon Appetit Unknown

History / Comments

Linguiça is a garlic-flavored Portuguese sausage available at most supermarkets. Serve with: Frisée saladdrizzled with a red wine vinaigrette. Makes 4

Ingredients

3 tablespoons olive oil, divided2 medium onions, thinly sliced3 bell peppers (1 orange, 1 red, 1 green), thinlyslicedinto strips1 teaspoon sugar1/2 teaspoon sweet paprika1 pound fully cooked sausage, such as linguiça orkielbasa,cut in half lengthwise and crosswise into 6-inch-longpieces1 cup dry red wine2/3 cup Kalamata olives, pitted

1 baguette, halved lengthwise, cut crosswise intoquarters

Instructions

Heat 2 tablespoons oil in large skillet over medium-high heat. Add onions and sauté until soft, about 5minutes. Add peppers and sauté until lightlybrowned, about 6 minutes.Sprinkle mixture with sugar and paprika and sauté 1minute. Using slotted spoon, transfer mixture toplate; leave drippings in skillet.Add remaining 1 tablespoon oil to drippings in skillet.Add sausage and cook over medium heat untilbrowned and heated through, turning occasionally,about 5 minutes. Transfer sausage to plate withpepper mixture.Add wine to skillet; boil until reduced by half,scraping up browned bits, about 3 minutes. Returnsausage and pepper mixture to skillet; stir in olives.Cook until heated through, about 2 minutes.Place baguette quarters on each of 4 plates; fill withsausage mixture, spooning juices over each, andserve.

Cook's Notes:

Page 551

Southern European

Portuguese Cod Fish Casserole


Portuguese Entree John J. Pacheco www.allrecipes.com

History / Comments

"An excellent cod fish dish. You must soak the salted cod over night and change the water at least twice.This is an easy fish meal with my moms original ingredients." Original recipe yield: 12 servings.

Ingredients

2 pounds salted cod fish5 large potatoes, peeled and sliced3 large onions, sliced3/4 cup olive oil2 cloves garlic, minced1 tablespoon chopped fresh parsley1 1/2 teaspoons crushed red pepper flakes1 teaspoon paprika3 tablespoons tomato sauce

Instructions

Soak salted cod in cold water overnight or for a fewhours. Drain water, repeat.Heat a large pot of water until boiling. Cook cod for 5minutes; drain and cool, leaving cod in large pieces.Set aside.Preheat oven to 375 degrees F (190 degrees C).In an 8x11 casserole dish, layer half the potatoslices, all of the cod, and all of the onions. Top withremaining potato slices.In a small bowl, mix together olive oil, garlic, parsley,pepper flakes, paprika, and tomato sauce. Pourevenly over casserole.Bake in preheated oven for 45 minutes, or untilpotatoes are tender.

Cook's Notes:

Page 552

Southern European

Portuguese Steamed Clams


Portuguese Entree Star Pooley Unknown

History / Comments

"Being of Portuguese decent and raised in Rhode Island along the Eastern seaboard, this recipe is awonderful combination of my two heritages. If desired serve with a small cup of melted butter for dippingclams and don't forget a fresh loaf of warm, crusty bread!!! Note: If the clams seem sandy, soak them for acouple of hours or overnight in the refrigerator in salted water with a bit of vinegar, cornmeal, and cayennepepper." Original recipe yield: 6 servings.

Ingredients

5 pounds clams in shell, scrubbed1 1/2 pounds chorizo, sliced into chunks1 large onion, cut into thin wedges1 (14.5 ounce) can diced tomatoes2 cups white wine1/4 cup olive oil

Instructions

Wash clams well in a sink of cold water. Discard anyclams that are already opened.In a large stock pot with a tight fitting lid, place thecleaned clams. Add the sausage, onion, tomatoesand wine. Cover and set over high heat. Steam untilall the clams open up. Be sure to shake the panoften to insure even heat.Drizzle olive oil over the cooked clams. Evenly divideall the ingredients into warm soup plates. Divide thebroth into side cups for dipping.

Cook's Notes:

Page 553

Southern European

Old Fashioned Sicilian Succo


Sicilian Entree Joiamia www.allrecipes.com

History / Comments

"My Nana used to cook this for me when I was young and as she prepared things and we waited for thesauce to finish, she'd tell me great stories about her life in Sicily and other secret business! This recipe isthe best sauce I've ever had- I really think it can bring the family together. Just prepare it and you'll seethat when dinner time comes everyone's mouths will be watering because of the great smell, the entirefamily can gather around the table and there will be enough for everyone, I promise! Good for vegetarianstoo-just substitute 2 1/2 pounds of chopped zucchini for the meatballs." Original recipe yield: 20 servings.

Ingredients

4 cloves garlic, chopped3 (29 ounce) cans tomato sauce4 (6 ounce) cans tomato paste1 tablespoon chopped fresh parsley1 tablespoon chopped fresh basil

2 pounds ground beef1 pound ground pork1 cup dry bread crumbs1 cup grated Parmesan cheese1 teaspoon garlic powder1 tablespoon chopped fresh parsley

Instructions

In a large pot mix together garlic, tomato sauce,tomato paste, parsley and basil. Bring sauce to aboil and then turn down the heat and simmer. In alarge bowl mix together the ground beef, groundpork, bread crumbs, parmesan cheese, garlicpowder and parsley. Shape into balls the size of achild's fist. In a skillet, fry meatballs in hot olive oiluntil brown. Add to sauce mixture. Simmer over lowheat for four hours.

Cook's Notes:

Page 554

Southern European

Sicilian Spaghetti


Sicilian Entree Simon www.allrecipes.com

History / Comments

"If you love anchovies and pasta, this recipe is for you. It's quick, easy and very tasty. Serve with crustyItalian bread, if desired." Original recipe yield: 8 servings.

Ingredients

1 pound spaghetti4 tablespoons olive oil3 cloves garlic, crushed1 (2 ounce) can anchovy fillets, chopped1 cup fine bread crumbs1 cup chopped fresh parsleyground black pepper to taste4 tablespoons freshly grated Parmesan cheese

Instructions

Bring a large pot of lightly salted water to a boil. Addpasta and cook for 8 to 10 minutes or until al dente;drain. Meanwhile, in a medium skillet, heat olive oilover medium heat and add garlic and anchovies tocook for about 2 minutes; stir constantly. Stir inbreadcrumbs and turn off heat. Add parsley andblack ground pepper; mix together. Toss anchovysauce with hot pasta and sprinkle with cheese;serve.

Cook's Notes:

Page 555

Southern European

Swordfish a la Siciliana


Sicilian Entree Rockfishusa www.allrecipes.com

History / Comments

"You'll think you're back in the old country when you try this great Sicilian swordfish recipe. Sweet raisins,sour olives and piquant capers conspire to make this a memorable main dish." Original recipe yield: 6servings.

Ingredients

3 ounces raisins5 tablespoons olive oil1 small onion, minced1 clove garlic, minced1/2 pound ripe tomatoes, diced10 green olives, pitted and minced2 ounces pine nuts1/4 cup capers2 pounds swordfish steakssalt and pepper to taste

Instructions

Soak raisins in lukewarm water for 30 minutes. Drainand set aside. Preheat oven to 400 degrees F (200degrees C). Heat olive oil in a large saucepan orskillet over high heat. Saute onion and garlic untilsoft. Stir in raisins, tomatoes, olives, pine nuts andcapers. Cover pan, reduce heat to medium andcook for 15 minutes. Season the steaks with saltand pepper. Place in a lightly oiled baking dish andcover with the cooked sauce. Bake in preheatedoven for 15 to 20 minutes, until steaks are firm.

Cook's Notes:

Page 556

Southern European

Sicilian Pizza


Sicilian Entree Unknown Southern Living magazine

History / Comments

"Add your favorite toppings to suit your family's taste. Note: For thinner crust, divide dough in half; pressonto 2 (12-inch) round pizza pans. Proceed with recipe as directed. Traditionally, this recipe is made in arectangular shape." Original recipe yield: 1 12-inch pizza.

Ingredients

4 cups all-purpose flour, divided1 (.25 ounce) envelope active dry yeast2 1/2 teaspoons salt, divided1 1/2 cups warm water (100 to 110 degrees)2 tablespoons vegetable oil1 small onion, chopped1 garlic clove, minced2 tablespoons olive oil1 (14.5 ounce) can diced tomatoes1 (6 ounce) can tomato paste1/2 teaspoon sugar1 1/2 teaspoons dried basil1 1/2 teaspoons dried oregano1/2 teaspoon dried rosemary1/8 teaspoon pepperToppings: chopped onion, green or red bell pepperrings,shredded mozzarella cheese, shredded Parmesancheese,shredded fresh basilGarnish: fresh rosemary sprigs

Instructions

COMBINE 2 cups flour, yeast, and 1 1/2 teaspoonssalt in a large mixing bowl; stir in 1 1/2 cups warmwater and vegetable oil.BEAT at low speed with an electric mixer for 1 to 2minutes; beat at high speed 3 minutes. Gradually stirin enough remaining flour to make dough stiff.TURN dough out onto a well-floured surface, andknead until smooth and elastic (about 5 minutes).Place in a well- greased bowl, turning to grease top.COVER and let rise in a warm place (85 degrees),free from drafts, 1 hour or until doubled in bulk.PUNCH dough down, and press onto a lightlygreased 12-inch round pizza pan or into a 15- x 10-inch jellyroll pan.COVER and let rise in a warm place, free fromdrafts, 45 minutes or until doubled in bulk.SAUTE onion and garlic in hot olive oil in a largeskillet over medium-high heat until tender. Addremaining 1 teaspoon salt, tomatoes, and next 6ingredients.BRING to a boil; cook, covered, over medium heat10 minutes. Spoon sauce over dough.BAKE at 475 degrees for 20 minutes. Sprinkleevenly with desired toppings; bake 10 to 15 moreminutes. Garnish, if desired.

Cook's Notes:

Page 557

Southern European

Sicilian Eggplant Pasta Sauce


Sicilian Entree Unknown Unknown

History / Comments

This recipe is a modified version of a recipe of the same name that appeared on page 108 of the April 3,2001 edition of Womans Day.

Ingredients

1 tbsp olive oil1 large onion, chopped1 tbsp minced garlic1 lb ground beef1 large eggplant, peeled and cut into ½ inch cubes1 16 oz can tomato sauce1 cup water2 tsp lemon juice½ cup raisins2 tsp ground cumin½ tsp salt½ tsp Italian seasoning1/4 tsp cinnamon

Instructions

Sauté beef, onions, and garlic in the olive oil in alarge, nonstick skillet for about 3 minutes. Addremaining ingredients, combine thoroughly andbring to a boil. Reduce to a simmer, cover the pan,and cook for 30 minutes, stirring occasionally.Serve over penne pasta, and sprinkle with freshlygrated Romano or Parmesan cheese.

Cook's Notes:

Page 558

Southern European

Mediterranean Farfalle



Entree Karyn Knight www.allrecipes.com

History / Comments

"This is wonderful as a meal or alongside sandwiches or grilled meats. Try it and add your favoritevegetable. Serve warm or cold." Original recipe yield: 6-8.

Ingredients

1 (12 ounce) package farfalle pasta1 pound chorizo sausage, crumbled1/4 cup fresh basil leaves, cut into thin strips1/2 cup pine nuts2 cloves garlic, minced1/2 cup grated Parmesan cheese1 cup diced tomato1/2 cup olive oil3/8 cup red wine

Instructions

Cook pasta in salted, boiling water until al dente.While the pasta is cooking, brown ham over mediumheat. Add nuts and brown them also; do not burn!Add garlic, and remove from heat.Drain pasta. In a large bowl, toss together pasta,ham mixture, basil, cheese, and tomatoes. Whisktogether olive oil and vinegar; pour over pasta, andtoss. Serve.

Cook's Notes:

Page 559

Southern European

Mediterranean Pasta



Entree Sara www.allrecipes.com

History / Comments

"Chicken breast chunks flavored with bacon, artichoke hearts and herbs in a tomato sauce all over asteaming bowl of linguine." Original recipe yield: 4 servings.

Ingredients

1 (8 ounce) package linguine pasta3 slices bacon1 pound boneless chicken breast half, cooked anddicedsalt to taste1 (14.5 ounce) can peeled and diced tomatoes withjuice1/4 teaspoon dried rosemary1/3 cup crumbled feta cheese2/3 cup pitted black olives1 (6 ounce) can artichoke hearts, drained

Instructions

Bring a large pot of lightly salted water to a boil. Addlinguine and cook for 8 to 10 minutes or until aldente; drain.Place bacon in a large, deep skillet. Cook overmedium-high heat until evenly brown. Drain,crumble and set aside. Season chicken with salt.Stir chicken with bacon in a large skillet orsaucepan. Add tomatoes and rosemary, andsimmer 20 minutes. Stir in feta cheese, olives andartichoke hearts and cook until heated through. Tosswith fresh cooked pasta and serve warm.Garnished with extra feta if desired.

Cook's Notes:

Page 560

Southern European

Emily's Vegetarian Mediterranean Pasta



Entree Emily Unknown

History / Comments

"A quick delicious vegetarian dinner recipe made with olives, mushrooms, and sun-dried tomatoes."Original recipe yield: 2 servings.

Ingredients

1/2 (8 ounce) package uncooked spaghettini1/2 cup sun-dried tomatoes, packed without oil1 tablespoon olive oil1/2 cup chopped red onion3 cloves garlic, sliced1/2 cup sliced fresh mushrooms1/4 cup sliced green olives1/4 cup Italian seasoned bread crumbsfreshly ground black pepper to taste

Instructions

Bring a medium pot of lightly salted water to a boil.Add pasta and cook for 8 to 10 minutes or until aldente; drain. Place sun-dried tomatoes into a smallpot, and add water to cover. Bring to a boil overmedium-high heat, and cook for about 5 minutes, oruntil tender. Drain, chop, and set aside.Heat olive oil in a large skillet over medium-low heat.Fry onion and garlic in the oil until onions aretransparent, about 5 minutes. Add the mushroomsand sun-dried tomatoes; cook over low heat forabout 5 minutes. Throw in the spaghettini, and tossto coat. Mix in the green olives.Serve hot with bread crumbs and lots of blackpepper on top.

Cook's Notes:

Page 561

Southern European

Authentic Paella Valenciana


Spanish Entree SPAINBOY www.allrecipes.com

History / Comments

"I lived in Spain for two years where I was taught the art of making the Paella which originated in Valencia. Ihaven't found anything on here which is even close to authentic, so I thought I would add this recipe forthose who would like to try a taste of Spain. First and foremost you will need a special paella pan called apaellera or just a paella. Trust me after you taste this you'll be glad you bought the special pan." Originalrecipe yield: 8 servings.

Ingredients

1 tablespoon olive oil1/2 (4 pound) whole chicken, cut into 6 pieces1/2 (2 pound) rabbit, cleaned and cut into pieces1 head garlic, cloves separated and peeled1 tomato, finely chopped1 (15.5 ounce) can butter beans1/2 (10 ounce) package frozen green peas1/2 (10 ounce) package frozen green beanssalt to taste1 teaspoon mild paprika, or to taste1 pinch saffron threadsdried thyme to taste (optional)dried rosemary to taste (optional)4 cups uncooked white rice, or as needed

Instructions

Heat a paella pan over medium-high heat, and coatwith olive oil. Add the chicken, rabbit and garlic;cook and stir until nicely browned. Move thebrowned meat to the sides of the pan, and add thetomato, butter beans, peas, and green beans.Season with paprika, and mix well.Fill the paella pan almost to the top with water,measuring the water as you put it in. This is to helpyou to determine how much rice to add, as paellapans come in different sizes. Bring to a boil.Simmer for about 1 hour to make a nice broth.Season with a generous amount of salt, and justenough saffron to make a nice yellow color. Seasonwith thyme and rosemary if desired. The goal is tomake a rich tasting broth that will soak into the riceto make it delicious. Stir in half as much rice as theamount of water in the pan. Cover, reduce heat tolow, and simmer until all of the liquid has beenabsorbed, about 20 minutes.Note: Rabbit can be very hard to find so you can justuse a whole chicken instead. It also may be easierto use boneless chicken but then you don't get anyfun extras, like hearts and livers. If you do use thehearts and livers don't put them in until later as theycook very fast. They will however add a nice flavorto the rest of the dish.

Cook's Notes:

Page 562

Southern European

Seafood, Sausage, and Bell Pepper Paella


Spanish Entree Bon Appetit June 1990 Unknown

History / Comments

Fantastic. Made ahead one day to serve at a dinner party. Used 2 lb of mussels and skipped the lobster.The key was Spanish chorizo - essential to the dish.

Ingredients

1/4 cup finely chopped fresh oregano1/4 cup finely chopped fresh thyme1/4 cup finely chopped fresh Italian parsley3/4 cup olive oil8 tablespoons dry red wine1 tablespoon cracked black peppercorns1 tablespoon ground coriander8 garlic cloves, minced1 tablespoon cayenne pepper2 teaspoons salt1 teaspoon red wine vinegar8 chicken legs

1 1/2 pound Spanish chorizo or linguiça sausage,*casingsremoved4 large onions, coarsely chopped1/2 pound tomatoes, cut into wedges8 ounces 1/4-inch-thick ham slices, cut into 2 x 1/4-inchstrips2 tablespoons diced salt pork1 pound hot Italian sausages3 1/2 cups chicken stock or canned broth3 cups bottled clam juice1 teaspoon saffron threads, crushed4 cups short-grain rice1 1/2 pounds uncooked large shrimp, peeled,deveined, tailsintact16 littleneck clams, scrubbed16 mussels, scrubbed and debearded1 pound 1-inch-thick halibut or sea bass fillets orsharksteaks, cut into 1-inch pieces2 bay leaves4 8-ounce frozen uncooked lobster tails (optional),thawedand split lengthwiseVegetable oil3 large yellow bell peppers, quartered3 large red bell peppers, quartered3 large green bell peppers, quartered1 10-ounce package frozen peas, thawedLimes, quarteredLemon, quartered

*Spanish chorizo, a fresh, garlic-flavored pork linksausage that is milder than Mexican chorizo, isavailableat Spanish markets. Linguiça, a similar Portuguesesausage,is available at Spanish and Latin American markets.

Instructions

Combine oregano, thyme and parsley in small bowl.Transfer half of chopped herbs to processor. Add1/4 cup olive oil, 1 tablespoon red wine,peppercorns, coriander, 3 minced garlic cloves,cayenne, salt and vinegar. Blend until coarse pasteforms. Place chicken on large plate. Rub all but 2tablespoons paste mixture over chicken. Cover andchill until ready to use.Divide 1/4 cup olive oil between 2 large Dutch ovensor heavy large deep skillets over medium heat.Divide chorizo, onions, tomatoes, ham, salt pork,remaining chopped herbs and remaining 5 mincedgarlic cloves between Dutch ovens. Cook untilonions are soft but not brown, crumbling sausagewith fork and stirring frequently, about 15 minutes.Transfer chorizo mixture to large bowl. (Can beprepared 1 day ahead. Cover and refrigerateremaining 2 tablespoons herb paste, chicken legsand chorizo mixture separately.)Divide remaining 1/4 cup olive oil between Dutchovens. Add half of chicken and Italian sausages toeach Dutch oven and cook until brown and partiallycooked, turning frequently, about 8 minutes forsausages and 12 minutes for chicken. Transfer toplate. Return half of chorizo mixture to each Dutchoven.Meanwhile, bring stock and clam juice to simmer inheavy medium saucepan. Add saffron and mix well.Add half of rice to each Dutch oven. Cook over highheat until opaque, stirring frequently, about 5minutes. Divide remaining herb paste andremaining 7 tablespoons wine between Dutchovens. Bring to simmer, scraping up any bits. Stirhalf of stock mixture into each Dutch oven. Divideshrimp, clams, mussels, fish and bay leavesbetween Dutch ovens. Bring to boil. Reduce heat,cover and simmer until rice is very tender, stirringoccasionally, about 25 minutes. Discard any clamsor mussels that do not open.Meanwhile, prepare barbecue (medium-high heat).Brush grill and lobster with vegetable oil. Placelobsters on grill shell side down. Add chicken andgrill until lobster and chicken are cooked through,turning occasionally, about 15 minutes. Transfer tolarge plate. Tent with foil to keep warm. Add Italiansausage and bell peppers to grill and cook untilsausage is cooked through and pepper are brownin spots, turning frequently, about 10 minutes.Transfer sausages and peppers to another plate.Cut sausages into 2- inch pieces. Cut bell peppersinto 1/2-inch-wide strips.Divide chicken, lobster, sausage, peppers and peasbetween Dutch ovens. Cover, remove from heatand let stand 15 minutes. Rearrange shellfish andpeppers decoratively atop rice. Serve with lime andlemon wedges.Serves 8.

Cook's Notes:

Page 563

Southern European

Spanish Cod


Spanish Entree LUNDEGAARD1 www.allrecipes.com

History / Comments

"A delicious fish dish with a pungent tomato sauce with green olives and marinated vegetables. Throwsome jumbo shrimp in with the fish for an even more delicious and impressive meal." Original recipe yield:6 servings.

Ingredients

1 tablespoon butter1 tablespoon olive oil1/4 cup finely chopped onion2 tablespoons chopped fresh garlic1 cup tomato sauce15 cherry tomatoes, halved1/2 cup chopped green olives1/4 cup deli marinated Italian vegetable salad,drained andcoarsely chopped1 dash black pepper1 dash cayenne pepper1 dash paprika6 (4 ounce) fillets cod fillets

Instructions

Heat butter and olive oil in a large skillet overmedium heat. Cook and stir onions and garlic untilonions are slightly tender, being careful not to burnthe garlic.Add tomato sauce and cherry tomatoes, and bring toa simmer. Stir in green olives and marinatedvegetables, and season with black pepper,cayenne pepper, and paprika.Cook fillets in sauce over medium heat for 5 to 8minutes, or until easily flaked with a fork. Serveimmediately.

Cook's Notes:

Page 564

Southern European

Catalan-Style Pasta Sauce


Spanish Entree Sandra Gluck Unknown

History / Comments

This is a slight modification of a recipe that appears on pages 50 and 51 of Beans by Sandra Gluck,published by HarperCollins in 1995.

Ingredients

Picada2 tbsp olive oil2 cloves garlic2 cups croutons¼ cup almonds¼ cup parsley Sauce2 tbsp olive oil2 large onions, chopped4 cloves garlic, minced½ tsp sugar1 poblano pepper, diced1 28 oz can crushed tomatoes1½ cups chicken broth1 16 oz can chickpeas, drained¼ tsp red pepper flakes (or to taste)½ tsp salt¼ tsp pepperpinch of saffron

Instructions

Picada Heat oil in large pan over lowheat, add garlic, and cook for 1 minute. Add thealmonds and croutons, and cook for 4 minutes,stirring regularly. Transfer to a food processor, addthe parsley, process until finely ground, and place ina bowl. Sauce Heat oil in the panover low heat; add the onions, garlic, and sugar;and cook for 20 minutes, stirring often until theonions are caramelized. Add the poblano pepper,and cook for 4 minutes. Add the tomatoes and thebroth, and cook for 5 minutes. Add the chickpeas,hot pepper flakes, salt, pepper, and saffron, andbring to a boil. Reduce heat and simmer (covered)for 15 minutes. Uncover, and simmer for 10minutes. Serve over a sturdy pasta (e.g.,pappardelle or bowtie), and sprinkle the picada ontop.

Cook's Notes:

Page 565

Southern European

Paella


Spanish Entree Unknown Unknown

History / Comments

Modified from a recipe titled Paella Your Way published in the March 2, 1997 issue of the Indianapolis Star.

Ingredients

1 tbsp olive oil1 onion, chopped1 green pepper, chopped1 tbsp minced garlic1 cup long-grain rice2 cups chicken broth1 tbsp parsley flakes1/4 tsp salt1/4 tsp pepper1/4 tsp hot pepper sauce1 tsp saffron1 can artichoke hearts, drained and quartered2 lb boneless chicken breast, cubed2 lb cubed kielbasa2 cup green olives, sliced2 lb shelled shrimp1 10 oz box frozen peas

Instructions

Cook onion, green pepper, and garlic in oil in a skilletuntil softened. Stir in rice, and continue to cook for 1minute. Stir in chicken broth, parsley flakes, salt,pepper, pepper sauce, and saffron. Bring mixture toa boil. Add chicken, kielbasa, and artichokes,reduce heat, cover tightly, and simmer for 20minutes. Add shrimp, olives, and peas, and cook for10 more minutes.

Cook's Notes:

Page 566

Southern European

Chicken Costa Brava


Spanish Entree Christine Johnson www.allrecipes.com

History / Comments

"This dish, influenced by the cuisine of the Costa Brava region of northern Spain, marries the saltiness ofolives and the sweet, tropical flavors of pineapple. Serve over a bed of rice." Original recipe yield: 10servings.

Ingredients

1 (20 ounce) can pineapple chunks10 skinless, boneless chicken breast halves1 tablespoon vegetable oil1 teaspoon ground cumin1 teaspoon ground cinnamon2 cloves garlic, minced1 onions, quartered1 (14.5 ounce) can stewed tomatoes2 cups black olives1/2 cup salsa2 tablespoons cornstarch2 tablespoons water1 red bell pepper, thinly slicedsalt to taste

Instructions

Drain pineapple, reserving juice. Sprinkle with salt. Ina large frying pan, brown chicken in oil. Combinecumin and cinnamon, and sprinkle over chicken.Add garlic and onion; cook until onion is soft. Addreserved pineapple juice, tomatoes, olives, andsalsa. Cover, and simmer 25 minutes. Mixcornstarch with water; stir into pan juices. Add bellpepper, and simmer until sauce boils and thickens.Stir in pineapple chunks, and heat through.

Cook's Notes:

Page 567

Southern European

Chicken Diablo


Spanish Entree Unknown www.allrecipes.com

History / Comments

Unknown

Ingredients

1/2 cup hot pepper sauce1 cup reduced fat sour cream1/2 cup ketchup1/4 cup honey1/4 teaspoon paprika1/4 teaspoon cumin8 skinless, boneless chicken breast halves1/4 cup vegetable oil2 cloves garlic, minced

Instructions

In a medium bowl, mix together the hot peppersauce, sour cream, ketchup and honey untilsmooth. Season with paprika and cumin. Set asidehalf of the sauce for serving later, then placechicken breasts in the remaining sauce to marinate.Cover and refrigerate for at least 2 hours. Heatvegetable oil in a large skillet over medium heat.Add garlic and cook until fragrant. Place chickenbreasts coated with marinade into the skillet, andcook until nicely browned on each side, and meat iscooked through, about 20 minutes. Meanwhile, heatreserved marinade in a small saucepan or in themicrowave. Serve chicken breasts over white rice,or over salad greens with sauce spooned over thetop.

Cook's Notes:

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