Title of the Ads. |
Description of the
Ads. |
FRANZOESISCH SUPP / QUER DURCH DE GARTE
Admin
::
Edit
|
Country of the Food:
Germany
|
Email to Author
Posted on 21 April 2003 @ 07:35:52
Ingredients: ------------ 1.5 l beef broth or water 1 kohlrabi (turnip-cabbage), peeled and diced 4 carrots, peeled and diced 1/2 celery, peeled and diced 1 leek, diced 1/2 cauliflower 350g fresh, green beans (broken in pieces) 2 tomatos, skinned and diced 80g onions, diced 80g dried meat, diced 50g lard parsley, salt, freshly ground pepper
Instructions: ------------- Melt lard in a large pan, add the dried meat and cook until the meat is glassy. Add diced onions and steam for a while. Add the prepared vegetables except the tomatos and pour 1.5 l beef broth or water over it. Boil at low heat.
When everything is done, add the tomatoes, season with salt and pepper and garnish with parsley.
You can add boiled meat that is cut in small pieces. In some areas the soup is served together with freshly made waffles.
|
|
GEROESTETE GRIESSSUPPE (Roasted Groats Soup)
Admin
::
Edit
|
Country of the Food:
Germany
|
Email to Author
Posted on 21 April 2003 @ 07:36:49
Ingredients: ------------ 3-4 tblsp groats (or semolina, or farina) 1 tblsp butter 1 1/2 l beef broth 1 egg salt, parsley
Instructions: ------------- Roast the groats in the butter until they are of light yellowish colour. Pour the beef broth over the groats and leave for 15 minutes. Season with salt to taste, stir in the egg and garnish with minced parsley.
Sometimes roasted, diced white bread is served with the soup.
|
|
RIWWEL-SUPPE (Streusel Soup)
Admin
::
Edit
|
Country of the Food:
Germany
|
Email to Author
Posted on 21 April 2003 @ 07:37:48
Ingredients: ------------ 1 l milk 100g flour 1-2 eggs salt
Instructions: ------------- Knead eggs, flour and salt to crumbs. Put them in the boiling milk and cook for about 10 minutes. Season to taste. The soup is served with boiled potatoes in their skins. (Be sure to peel them before you eat them!) Riwwel-Suppe is a supper dish from the Odenwald.
|
|
Cajun Shrimp
Admin
::
Edit
|
Country of the Food:
|
Email to Author
Posted on 21 April 2003 @ 07:39:19
Cajun Shrimp(2 servings)
1 lb. shrimp(3-4 inch w/out heads) 1/4 tsp. cayenne 1 tsp. black pepper 1/2 tsp. salt 1/2 tsp. red chile pepper flakes 1/2 tsp. thyme 1/2 tsp. rosemary 1/8 tsp. oregano 3 Tbsp. butter 1 1/2 tsp. garlic, minced 1 tsp. worcestershire sauce 1/2 cup beer(room temperature)
Shell, de-vein, and rinse shrimp. Grind seasonings in mortar and pestle. In large skillet over high heat, melt butter, add garlic, seasonings, and worcestershire sauce. When bubbly, add shrimp. Cook 2 minutes, stirring and shaking the skillet. Add beer and cook 3 minutes. Remove shrimp and reduce sauce, adjusting seasoning. Serve shrimp over rice with sauce spooned over the top.
|
|
Mexican Pork Chops and Beans
Admin
::
Edit
|
Country of the Food:
Mexico
|
Email to Author
Posted on 21 April 2003 @ 07:42:47
1 Reynold's Oven cooking bag, large size 2 tbsp flour 1 cup thick and chunky salsa 2 tbsp lime juice 3/4 tsp chili powder 1/2 tsp garlic powder 4 pork chops, 1/2 inch thick, fat trimmed 1 can (16 oz.) light red kidney beans, drained 2 med. green, yellow, orange, or red sweet peppers, cut into cubes
Preheat oven to 350 degrees F. Shake flour in cooking bag; place in 13x9x2-inch baking pan. Add salsa, lime juice, chili powder and garlic powder to bag. Squeeze bag to blend ingredients. Place pork chops in bag. Spoon bans and peppers around pork chops. Close bag with nylon tie; cut 6 half-inch slits in top. Bake until pork chops are tender, 35 to 40 minutes. Let stand in bag 5 minutes. Makes 4 servings.
|
|
Spinach Empanadas
Admin
::
Edit
|
Country of the Food:
Mexico
|
Email to Author
Posted on 21 April 2003 @ 07:43:24
Pastry 2 8-ounce packages cream cheese, softened 3/4 cup butter, softened 2 1/2 cups all-purpose flour 1/2 tsp salt
Filling 1/4 cup onion, finely chopped 3 cloves garlic, minced 4 slices bacon, cooked and crumbled 1 tbs bacon drippings 1 10-ounce package frozen spinach, thawed and drained 1 cup cottage cheese 1/4 tsp pepper 1/8 tsp ground nutmeg
1 egg, beaten
In a large mixing bowl, beat the cream cheese and butter till smooth. (Use a stand mixer, since the mixture is heavy.) Gradually add in the flour and salt. Lightly knead the dough by hand. Cover with plastic wrap and refrigerate for 3 hours.
In a medium skillet, cook the onion and garlic in the bacon drippings until the onion is tender but not brown. Mix in the bacon, spinach, cottage cheese, pepper, and nutmeg; let the mixture cool.
Preheat the oven to 450 F. Roll out the pastry on a floured surface to a thickness of 1/8 inch. Cut 3-inch circles in the pastry, place 1 teaspoon of the filling in each circle, just to one side of the center. Moisten the edge of the circle with the egg, fold the dough in half over the filling to make a semicircular empanada. Seal the edges with fork tines, and poke the top of each pastry with a fork to make a vent. Put the empanadas on an ungreased cookie sheet, brush their tops with egg, and bake for 10 to 12 minutes or until golden.
Makes 60 empanadas.
|
|
Jailhouse Chili
Admin
::
Edit
|
Country of the Food:
Mexico
|
Email to Author
Posted on 21 April 2003 @ 07:43:55
This is from _A Bowl of Red_, by Frank X. Tolbert--the preeminent book on chili. This recipe comes from a former director of the prison system in Texas, Dr. George Beto. It is given in proportions that would be called for in a prison. Jailhouse Chili 25 lbs. coarsely gound beef 1/2 lb. comino (I assume this is cumin) 1/4 lb. chili powder 1/8 lb. paprika 2 handfuls of crushed dried red chili peppers 1/2 lb. finely chopped garlic Put this all in a big pot with water to cover, closed tight. Cook 15 minutes on high before stirring. Then stir and simmer 30-40 minutes. "Prison cooks never add water, although they 'correct the seasoning to desired strength' in the final 30 minutes of simmering and put in 2 handfuls of monosodium glutamate 'for the desired taste balance.
|
|
Fajitas
Admin
::
Edit
|
Country of the Food:
Mexico
|
Email to Author
Posted on 21 April 2003 @ 07:44:30
Marinade: 2 Tbsp oil 2 Tbsp lemon juice 1 clove garlic, minced 1 1/2 tsp seasoned salt 1 1/2 tsp oregano 1 1/2 tsp cumin 1/2 tsp chili powder 1/2 tsp paprika 1/2 tsp crushed red pepper 1 1/2 lb. steak or chicken, cut in strips Fajitas: 1/2 cup cilantro (optional) 1/2 cup chopped onions 1 cup red peppers 1/2 cup sliced green onions 3 to 4 Tbsp oil 8 tortillas Directions: In skillet, quickly saute vegetables in oil until lightly browned. Remove from pan. Saute meat 4 to 5 minutes. Return vegetables to pan and toss with meat. Spoon into tortillas.
|
|
Enchiladas Chipotle
Admin
::
Edit
|
Country of the Food:
Mexico
|
Email to Author
Posted on 21 April 2003 @ 07:45:03
Filling: 3 half-breasts chicken, cooked and cubed 9 oz sharp cheddar cheese, grated 3/4 c minced onion
Sauce: 2T butter 2T flour 1 c beef broth 1 c water 1 t cumin 3 cloves garlic, minced 1 t oregano 3-4 canned chipotle chiles, seeded and minced *see note 2 T adobo sauce from can 2 T sour cream
Melt the butter in a skillet. Stir in four. Cook this roux until it is light brown. Remove pan from heat and slowly stir in broth. Place pan over medium heat and whisk in water. Add the spices, garlic, chiles, and adobo sauce. Simmer uncovered for 20 minutes. Whisk in sour cream.
Preparation: Heat some oil in a skillet. Lightly fry a corn tortilla to soften it. Place it on a plate and fill with 1T cheese, 1T onion, and 1T chicken. Roll and place in a 9" x 13" dish. Repeat 12 times. Cover the enchiladas with the chipotle sauce. Top with any remaining onions and cheese. Bake at 375 degrees for 8-10 minutes, just until the sauce bubbles.
*note: Canned Chipotle Chiles are fully ripened jalapenos that are canned in an adobo (vinegar-and-stuff) sauce. They are very hot and very tasty. Because they are so hot, I usually only use 2 chiles and 1.5 T sauce. You can find the chiles in Safeway in California and in Mexican food marts.
|
|
Chili Tex-Mex Style
Admin
::
Edit
|
Country of the Food:
Mexico
|
Email to Author
Posted on 21 April 2003 @ 07:45:43
Ingredients:
2 Tbsp vegetable oil 2 large onions, peeled and chopped 3 cloves garlic, finely chopped 1 large green-pepper, chopped 2 lbs lean ground beef 3 1-lb cans tomatoes, plus liquid from the cans 2 6-oz cans tomato paste 3 1-lb cans red kidney beans, drained 2 cups water 1 1/2 tsp salt 3-4 tbsp chili powder tabasco or other hot sauce salt and pepper to taste grated cheddar or monterey jack cheese sour cream
Method:
Heat the oil in a large pot. Add the onions, garlic, and green-pepper, and cook over medium heat, stirring frequently and taking care that the garlic does not brown.
Crumble the ground beef into the pot and continue to cook, stirring frequently, until the meat is well browned.
Add the tomatoes, the tomato paste, the beans, the water, the salt, and 2 tbsp of the chili powder. Bring the mixture to a boil, then reduce the heat to a low simmer. Cook uncovered, for at least one (1) hour (the longer the better), stirring occasionally to make sure the bottom is not burning.
Season with additional chili powder if desired, tabasco, and salt and pepper.
Garnish with grated cheese and a dab of sour cream on each serving.
Serves 10.
|
|
CINCINNATI CHILI
Admin
::
Edit
|
Country of the Food:
Mexico
|
Email to Author
Posted on 21 April 2003 @ 07:46:48
Ingredients: ------------ 1 qt beef broth 2 lb ground beef 1/4 cup onion flakes 4 tblsp chili powder 1 tsp ground cinnamon 1 tsp ground cumin 3/4 tsp instant minced onions 1/2 tsp salt 1/4 tsp ground allspice 1/4 tsp ground cloves 1/16 tsp ground red pepper (cayenne) 1 bay leaf 15 oz can tomato sauce 2 tblsp cider or white vinegar 1/2 oz unsweetened chocolate
Instructions: ------------- Boil beef broth in a 4-qt. saucepan. Slowly add beef to broth until meat separates into small pieces. Cover and simmer 30 minutes. Add remaining ingredients and mix well. Bring to boil. Reduce heat, simmer, covered, 1 hour, stirring occasionally. Refrigerate overnight. Skim off fat and reheat. Serves 6.
|
|
Tamale Pie
Admin
::
Edit
|
Country of the Food:
Mexico
|
Email to Author
Posted on 21 April 2003 @ 07:47:26
Ingredients (for approximately 10 servings, if not more)
-2 lbs ground beef (don't use the leanest stuff, the fat gives flavor, and is poured out after cooking anyway)
-2 approx. 16 oz. cans corn -2 approximately 26 oz. cans diced totatoes -1 ripe green bell pepper -3 beef tamales (XLNT brand are recommended if available) -1/4 lb. cheddar cheese (I use colby longhorn) -1 small can pitted black olives
Directions: -Thoroughly break up and brown ground beef, drain fat -Combine equal amounts diced tomatoes and corn in a strainer, mix and drain thoroughly. -Grate cheese -Slice tamales (make sure they're thawed and drained) into approx. 1/4 inch slices -Gut and slice bell pepper into approximately 1/8 inch ring slices (i.e. cut horizontally through pepper).
-In an approximately 13 high by 8" deep casserole bowl, layer the above ingrediants as follows, from bottom to top.
-1 layer tamale slices -1 layer corn/tomato mix -1 layer ground beef -1 layer corn/tomato mix -1 layer ground beef (Note: a layer is just enough to cover the -1 layer grated cheddar cheese previous layer) -1 layer tamale slices -Decorate with bell pepper slices and olives, putting pepper slices so their edges touch, but don't overlap (O.K. they can overlap a little!), and fill in holes with olives, as many as you want.
Cooking: Bake in a preheated 375 degree F oven for 1 hr.
Serving: This dish can be served several different ways, it's great with flour or corn tortillas as burrito stuffing, on a fried tortilla as tostada topping, or served all by itself with sour cream, guacamole, salsa. Best of all, if you can't possibly consume all of it's mass in one sitting it keeps for about a week in a refrigerator, and makes GREAT leftovers,......the turkey of the mexican world shall we say. I have yet to have any left over from a pot luck however, so of you're partial to it, get yours before it's all gone!
|
|
Pages: << Previous
[1] [2] [3] [4] [5] [6] [7] [8] [9] [10] [11] [12] [13] [14] [15] [16] [17] [18] [19] [20] [21] [22] [23] [24] [25] [26] [27] [28] [29] [30] [31] [32] [33] [34] [35] [36] [37] [38] [39] [40] [41] [42] [43] [44] [45] [46] [47] [48] [49] [50] [51] [52] [53] [54] [55] [56] [57] Next >>
|
|
|
|