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#1
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Need Recipies from non USAers
Hi gang, I'm writing on behalf of the bratling, Amanda. She's taking
fundamentals of food (aka cooking 101) and one of her assignments is to bring in recipes from places other than the USA. So, knowing that we post troll-be-que recipes, she asked me to ask you to send your favorite recipe from your home country. Please include your name and country as part of the recipe. Thanks to you all, Pam S. |
#2
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"Tanada" wrote in message ink.net... Hi gang, I'm writing on behalf of the bratling, Amanda. She's taking fundamentals of food (aka cooking 101) and one of her assignments is to bring in recipes from places other than the USA. So, knowing that we post troll-be-que recipes, she asked me to ask you to send your favorite recipe from your home country. Please include your name and country as part of the recipe. Thanks to you all, Pam S. Here's a link for Pork Pie, Tourtie http://www.cooks.com/rec/view/0,1826...244202,00.html Sorry too lazy too type. -- Bill in Canada |
#3
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Pad Thai (Fried Noodles Thai style)
2 tablespoons oil 4 cloves garlic, crushed 1 cup peeled raw prawns or shrimp 3 oz tofu, cut into 1/4 inch cubes 1 egg 2 tablespoons fish sauce (or soy sauce) 1 cup warm water 7 oz rice noodles pre soaked in warm water for 2 min 3 tablespoons ground peanuts 1 cup beansprouts 3 green onions, in 1/2 inch slices 1/2 lime 1 teaspoon sugar Dried chili Place oil in wok and heat for 20 seconds. Add garlic, fry until it becomes fragrant. Add prawns and fry until they change colour. Add tofu and crack egg straight into wok, immediately add fish sauce and sugar. Stir rapidly until it becomes scrambled. Push up onto side of wok. Pour some warm water into bottom of wok and add noodles. Stir the noodles in water until they become soft. Add peanuts and bean sprouts and mix everything together. Fry for another 20 seconds. Add green onions. When noodles become dry turn off heat and squeeze the lime over the noodles. Sprinkle on some dried chili for spicyness. -- Britta Sandpaper kisses, a cuddle and a purr. I have an alarm clock that's covered in fur! Check out pictures of Vino at: http://photos.yahoo.com/badwilson click on the Vino album "Tanada" wrote in message ink.net... Hi gang, I'm writing on behalf of the bratling, Amanda. She's taking fundamentals of food (aka cooking 101) and one of her assignments is to bring in recipes from places other than the USA. So, knowing that we post troll-be-que recipes, she asked me to ask you to send your favorite recipe from your home country. Please include your name and country as part of the recipe. Thanks to you all, Pam S. |
#4
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On Fri, 07 Jan 2005 05:17:27 GMT, Tanada wrote:
Hi gang, I'm writing on behalf of the bratling, Amanda. She's taking fundamentals of food (aka cooking 101) and one of her assignments is to bring in recipes from places other than the USA. So, knowing that we post troll-be-que recipes, she asked me to ask you to send your favorite recipe from your home country. Please include your name and country as part of the recipe. Thanks to you all, Pam S. Here is an on-line recipe (assembly instructions, really) for lamingtons, a somewhat old-fashioned, but very popular Australian cake / sweet http://www.aussieslang.com/features/...ons-recipe.asp Of course, half of Amanda's fun will be "translating" it into USA-speak! For example, I'm not sure what dessicated coconut is called in the USA, but it is dried, shredded coconut. It is easy to get in Australia, so I assume it is easy to get in the USA also. Will she have to make these recipes? If so lamingtons are easy and tasty, if somewhat messy. Tish, ahhh, Australia |
#5
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Not necessarily my absolute favourite recipe, but still delicious, and
very English! Toad in the Hole with Roasted-onion Gravy Recipe by Delia Smith, www.deliaonline.com (there is also a picture on the web site) Serves 2-3 6 good-quality pork sausages - about 14 oz (400 g) 1 tablespoon groundnut or other flavourless oil (if necessary) For the batter: 3 oz (75 g) plain flour 1 large egg 3 fl oz (75 ml) semi-skimmed milk salt and freshly milled black pepper For the onion gravy: 8 oz (225 g) onions, peeled and sliced 2 teaspoons groundnut or other flavourless oil 1 level teaspoon golden caster sugar 1 dessertspoon Worcestershire sauce 1 level teaspoon mustard powder 15 fl oz (425 ml) vegetable stock made from 11/2 level teaspoons Marigold Swiss vegetable bouillon powder dissolved in 15 fl oz (425 ml) boiling water 1 rounded dessertspoon plain flour salt and freshly milled black pepper You will also need a solid-based, flameproof roasting tin with a base of 9 x 6 inches (23 x 15 cm), 2 inches (5 cm) deep, and a baking tray 14 x 10 inches (35 x 25.5 cm). Pre-heat the oven to gas mark 7, 425°F (220°C). Begin by making the batter, and to do this sieve the flour into a large bowl, holding the sieve up high to give the flour a good airing. Now, with the back of a spoon, make a well in the centre, break the egg into it and add some salt and pepper. Now, measure the milk and 2 fl oz (55 ml) water in a measuring jug, then, using an electric hand whisk on a slow speed, begin to whisk the egg into the flour - as you whisk, the flour around the edges will slowly be incorporated. Then add the liquid gradually, stopping to scrape the flour into the mixture. Whisk until the batter is smooth. Now the batter is ready for use, and although it's been rumoured that batter left to stand is better, I have never found this, so just make it whenever it's convenient. Now place the sliced onions in a bowl, add 1 teaspoon of the oil and the sugar and toss the onions around to get the lightest coating, then spread them on the baking tray. Next arrange the sausages in the roasting tin, then place the onions on a high shelf in the oven, with the sausages on a lower shelf, and set a timer for 10 minutes. When the timer goes off, remove the sausages from the oven but leave the onions in for a further 4-5 minutes - they need to be nicely blackened round the edges. When they are ready, remove them and leave to one side. Now place the roasting tin containing the sausages over direct heat turned to medium and, if the sausages haven't released much fat, add the tablespoon of oil. When the tin is really hot and the oil is beginning to shimmer - it must be searing hot - quickly pour the batter in all around the sausages. Immediately return the roasting tin to the oven, this time on the highest shelf, and cook the whole thing for 30 minutes. Now for the gravy. First add the Worcestershire sauce and mustard powder to the stock, then add the onions from the baking tray to a medium-sized pan. Now add the second teaspoon of oil, then, using a wooden spoon, stir in the plain flour. Stir all this together over a medium heat and then switch to a whisk, then gradually add the stock to the pan, whisking all the time, until it's all in. Then bring it up to simmering point and gently simmer for 5 minutes. Taste to check the seasoning, then pour into a warmed serving jug. When the toad is ready, it should be puffed brown and crisp and the centre should look cooked and not too squidgy. Serve it immediately with the gravy, and it's absolutely wonderful with mashed potato. Deb. -- http://www.scientific-art.com "He looked a fierce and quarrelsome cat, but claw he never would; He only bit the ones he loved, because they tasted good." S. Greenfield |
#6
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This isn't really my favourite recipe, since I don't eat meat, but it's
a very traditional Finnish thing. I translated the recipe from Finnish, now Amanda will have to translate the litres and centigrades. eg Carelian hot-pot 400 g pork 500 g beef 500 g lamb 3 onions 2 bay leaves 2 tsp crushed black peppers 2 tsp salt c. 1 litre water Dice the meat and put in oven dish. Peel and slice onions. Lay onion rings in a layer on top of the meat. Add salt, pepper and bay leaves. Boil water and pour over meat. Preheat oven to about 90-100 °C. Let stew for 8-10 hours. The heat may never pass boiling point, so that the broth remains clear. You can also add potatoes and root vegetables to the pot. -- Marina, Frank and Nikki marina (dot) kurten (at) pp (dot) inet (dot) fi Pics at http://uk.pg.photos.yahoo.com/ph/frankiennikki/ and http://community.webshots.com/user/frankiennikki |
#7
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On Fri, 07 Jan 2005 05:17:27 GMT, Tanada wrote:
Hi gang, I'm writing on behalf of the bratling, Amanda. She's taking fundamentals of food (aka cooking 101) and one of her assignments is to bring in recipes from places other than the USA. So, knowing that we post troll-be-que recipes, she asked me to ask you to send your favorite recipe from your home country. Please include your name and country as part of the recipe. Thanks to you all, Pam S. Pam, my mother is from South Africa and here's a traditional recipe her mother taught her for spice cookies... they're delicious and very easy to make too SOET KOEKIES INGREDIENTS: 2 cups plain flour 3 oz. butter ½ cup sugar 1 egg ¼ teaspoon salt 1 teaspoon baking powder 1 teaspoon cinnamon ½ teaspoon mixed spice Pinch ground cloves METHOD Cream butter and sugar. Then add egg and beat well. Mix dry ingredients well and then work gradually into egg mixture. The dough should be stiff enough to roll out. Bake in a fairly hot oven (about 400° F.) for ten to fifteen minutes. |
#8
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Here'a one from the Philippines where I was born. This is even more
delicious when eaten the next day. Chicken Pochero-Style (Pocherong Manok) The Philippine Cookbook/Reynaldo Alejandro Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol 4-6 N/A N/A N/A N/A N/A N/A N/A N/A N/A INGREDIENTS: 2 to 3-pound chicken 1 chorizo de Bilbao or pepperoni 10 peppercorns salt to taste 2 plantain bananas 2 small potatoes, quartered 1/2 small green cabbage, quartered 1/2 small head bak choy (Chinese vegetable), cut into 2-inch slices 2 tablespoons vegetable oil 1 clove garlic, crushed 1 small onion, diced 8-ounce can tomato sauce 1/2 cup water 8-ounce can chick peas 1 Stew chicken in enough water to cook. Add sausage, peppercorns and salt and cook until done. Drain the juice and set aside. 2 Boil plantains separately (10 minutes if green, 5 minutes if ripe). Peel after cooking and set aside. 3 Using the drained juice of the chicken, cook potatoes until done; add the cabbage and bak choy and set aside. 4 Saute the garlic, onion, tomato sauce, chicken and sausage in the 2 tablespoons of oil. Add 1/2 cup water and chick peas and continue to cook for about 10 minutes. Serve chicken with cabbage, bak choy, potatoes and bananas. -- Irulan from the stars we come to the stars we return from now until the end of time "Tanada" wrote in message ink.net... Hi gang, I'm writing on behalf of the bratling, Amanda. She's taking fundamentals of food (aka cooking 101) and one of her assignments is to bring in recipes from places other than the USA. So, knowing that we post troll-be-que recipes, she asked me to ask you to send your favorite recipe from your home country. Please include your name and country as part of the recipe. Thanks to you all, Pam S. |
#9
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Irulan wrote:
Here'a one from the Philippines where I was born. This is even more delicious when eaten the next day. Chicken Pochero-Style (Pocherong Manok) The Philippine Cookbook/Reynaldo Alejandro Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol 4-6 N/A N/A N/A N/A N/A N/A N/A N/A N/A INGREDIENTS: 2 to 3-pound chicken 1 chorizo de Bilbao or pepperoni 10 peppercorns salt to taste 2 plantain bananas 2 small potatoes, quartered 1/2 small green cabbage, quartered 1/2 small head bak choy (Chinese vegetable), cut into 2-inch slices 2 tablespoons vegetable oil 1 clove garlic, crushed 1 small onion, diced 8-ounce can tomato sauce 1/2 cup water 8-ounce can chick peas 1 Stew chicken in enough water to cook. Add sausage, peppercorns and salt and cook until done. Drain the juice and set aside. 2 Boil plantains separately (10 minutes if green, 5 minutes if ripe). Peel after cooking and set aside. 3 Using the drained juice of the chicken, cook potatoes until done; add the cabbage and bak choy and set aside. 4 Saute the garlic, onion, tomato sauce, chicken and sausage in the 2 tablespoons of oil. Add 1/2 cup water and chick peas and continue to cook for about 10 minutes. Serve chicken with cabbage, bak choy, potatoes and bananas. -- Irulan from the stars we come to the stars we return from now until the end of time "Tanada" wrote in message ink.net... Hi gang, I'm writing on behalf of the bratling, Amanda. She's taking fundamentals of food (aka cooking 101) and one of her assignments is to bring in recipes from places other than the USA. So, knowing that we post troll-be-que recipes, she asked me to ask you to send your favorite recipe from your home country. Please include your name and country as part of the recipe. Thanks to you all, Pam S. New Zealanders and Australians fight over who invented this dish named after the famous ballerina, Pavlova. When I was in my callow youth it was something to be ashamed of, not being able to master the art of 'pavlova' making. Mine came out too chewy, two hard and crumbly, too pale, too brown. Nowadays they sell magnificent huge Pavlovas in the shops which makes it possible to lie to overseas visitors and tell 'em you knocked up 'the national dish' - just for them, s****** s******. Here it is PAVLOVA 3 egg whites, 3 tablespoons cold water, 1 cup (8 oz) castor sugar, a quarter of a teaspoon salt, 1 tablespoon cornflour 1 teaspoon vanilla essence, 1 teaspoon vinegar Whisk egg whites until very stiff. Add water and beat again. Add sugar, a tablespoon at a time, beating well after each addition, until the meringue is thick and glossy. fold in salt, cornflour, vanilla essence and vinegar. Spread in prepared 8 inch tin and bake in electric oven for 15 minutes at 350 d. F. then turn the oven off and leave the pavlova for one hour. Cool the pavlova away from draughts and peel off papers. Turn on to a plate dusted with icing sugar. Decorate when completely cold, with whipped cream and fruit. Serves 8. To prepare tin: Cut a circle and a 3 inch strip of greaseproof paper to fit the bottom and sides of the tin. Grease paper with butter, place on tin and just before putting the pavlova into the tin run cold water onto the paper. Pour out all the water. A few drops will stick to the paper. Note (I don't bother with any of that and just put it on a piece of greased paper in the oven. Make it dip in the middle and then you can fill any dent with extra cream. We cut up kiwi fruit and decorate the top with that or nice fat strawberries. Enjoy Bev -- Cats aren't clean, they're just covered with cat spit. |
#10
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"Tanada" wrote in message
ink.net... Hi gang, I'm writing on behalf of the bratling, Amanda. She's taking fundamentals of food (aka cooking 101) and one of her assignments is to bring in recipes from places other than the USA. So, knowing that we post troll-be-que recipes, she asked me to ask you to send your favorite recipe from your home country. Please include your name and country as part of the recipe. Australia: Cheese and vegemite swirls. Some sort of savoury pastry - I like flakey but any will do. If not already in a thin enough layer, roll out to the approximate thickness you'd use as a pie crust "Stain" one side with with vegemite (an Aussie would know how much to put on, but its hard to describe to others. A very thin layer) Sprinkle with your favourite cookable cheese - paremesan is nice. Roll up like a jam roll, and slice into bite-size slices Cook pastry according to instructions. Yowie (aka Vicky Chapman) |
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