365 Foreign Recipes

Ponchiki

A scrumptious Russian donut recipe for teatime.

1 1/2 cups flour
2 tbsp sugar
1 tbsp butter
1 egg
1/2 cup milk
1/2 tsp baking powder
100g vegetable or Canola oil
cinnamon powder

Sift flour, baking powder and cinnamon into a bowl. Beat eggs along with sugar and then add the butter and milk. Stir. Slowly add the flour mix while you continue to stir. Knead the resulting dough. Roll the dough out to about 1/2-inch thick. Cut round shapes out and make a hole in the middle so that you end up with rings. Fry in hot oil until golden-brown. Sprinkle powdered sugar on top.

Adobo-rubbed Pork Tenderloin with Mango Mojo

Diced mangoes add a sweet surprise to traditional Cuban mojo drizzled on roasted pork.


1/2 cup achiote oil
4 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon cumin seeds
1 teaspoon salt
Juice of 2 limes
1 teaspoon dried thyme
6 sprigs cilantro, washed
2 pork tenderloins, 12-14 ounces, trimmed

Preparation: To make marinade, place all ingredients (except pork) in a blender and pulse 3 times for 3 to 4 seconds. Place the tenderloins in a shallow pan, pour the marinade over it, and place in refrigerator for 3 hours or, better yet, 24 hours.

Mango Mojo
1 firm and ripe mango, skinned and diced
3 tablespoons diced red onions
1 teaspoon garlic, minced
1/4 cup cilantro leaves, washed, picked, and roughly chopped
1 jalapeño, seeded and diced very finely
3 ounces mango juice
Juice of 4 limes
1/4 cup olive oil

Preparation: In a bowl, mix all the mojo ingredients and let the flavors blend for about 1 hour.

Preheat the oven to 350°F. In a large skillet over high heat, heat 1 tablespoon of achiote oil. Add the tenderloins. Brown well on all sides, place the pan in the oven, and cook for 5 minutes more. Take the pan out of the oven and let the meat cool slightly before slicing. Serve with the mango mojo. Makes 6 servings.

Vegetable Paella

1 large leek, white and light-green parts only, sliced
1 lb. butternut squash, cut into 1-inch pieces
4 tbsp. olive oil, divided
1 medium onion, diced
1?3 tsp. cayenne pepper
2 cloves garlic, minced
2 cups basmati rice
2 1/2 cups chicken stock
1 cup white wine
1 cup frozen peas, thawed
1 large red bell pepper, diced
4 large plum tomatoes, chopped
1 jar (6 oz.) artichoke hearts
1/2 lb. Swiss chard, chopped

Preheat oven to 425°F. On baking sheet, place leek and squash, brush with 1 tbsp. olive oil and put in oven. Roast for 15 to 20 minutes, then remove and reduce oven to 350°F. In large paella pan, heat 3 tbsp. oil, then add onion and sauté over medium heat until softened. Stir in cayenne pepper and garlic. Add rice and cook while stirring for 2 to 3 minutes. Add stock, wine, leek-squash mixture, peas, bell pepper, tomatoes, artichoke hearts and Swiss chard, then stir and simmer 5 minutes. Place paella pan in oven and bake at 350°F for 30 minutes, until rice is tender and stock is absorbed.

Shrimp with yellow rice

1 package (8-10 oz.) yellow rice mix
1-2 tbsp. olive oil
1 lb. large shrimp, peeled and deveined
5 tbsp. unsalted butter, divided
4 garlic cloves, finely minced
2 tbsp. capers
1 small jar artichokes
1 tbsp. white wine or chicken broth
1/4 cup fresh parsley leaves, finely chopped
Kosher salt
Freshly ground black pepper
Red pepper flakes (optional)

Prepare yellow rice according to package directions. While rice cooks, in large, nonstick skillet over medium-high heat, add olive oil (enough to coat bottom of skillet). Add shrimp to hot skillet and cook on both sides until opaque, about 2 minutes. Place shrimp on platter and keep warm. Return skillet to heat and melt 2 tbsp. butter. Add garlic and cook 30 seconds or until fragrant, stirring constantly and being careful not to burn. Add capers, artichokes, white wine, remaining butter and parsley. Season with salt, black pepper and red pepper flakes, if desired, to taste. Return shrimp and any juices to skillet and stir to combine. Serve immediately with yellow rice. Makes 4 servings.

Fish sticks with chipotle mayo dipping sauce

1 1/2 lbs. cod fillets or other firm whitefish
Vegetable or canola oil
1 cup flour
1/2 tbsp. seasoned salt
1 tbsp. kosher salt
1/2 tsp. freshly ground black pepper
1 tsp. garlic powder
2 eggs, beaten
2 cups panko bread crumbs
1 cup reduced-fat mayonnaise
1 chipotle pepper, chopped

Rinse and dry fish fillets, cut into 1-inch-wide strips and set aside. In deep skillet, preheat 2 to 3 inches oil to 350°F. In separate shallow dish, combine flour, seasoned and kosher salts, pepper and garlic powder. In two separate shallow dishes, place eggs and bread crumbs. Coat fish strips with seasoned flour, then dip into eggs and dredge in bread crumbs. Place strips in hot oil; do not crowd pan. Cook 5 to 6 minutes until golden brown, turning once. Drain on paper towel-lined platter. In small bowl, mix mayonnaise with chipotle pepper and serve alongside fish. Makes 4 servings.

Chocolate Chile Glazed Pork

4 garlic cloves
1/4 tsp. oil
4 ancho chiles
1 1/2 tsp. achiote seeds
1 tbsp. cilantro leaves
1 1/2 tsp. fresh oregano
1 small bay leaf
1/2 cup white-wine vinegar
1/2 small onion, chopped
Pinch each of ground cumin, cloves, and cinnamon
1 tsp. sugar
Salt and freshly ground black pepper
1 1/2 lb. pork belly

For the glaze:
1 tbsp. honey, warmed
1 red chile, seeded and finely chopped
2 oz. unsweetened baking chocolate, melted

Preheat oven to 375°F. Place whole garlic cloves in small baking pan, pour oil over them, and roast 10 to 15 minutes, until soft and slightly charred. Let cool slightly; then squeeze out flesh.

Remove stems and seeds from ancho chiles. Soak chiles in boiling water 30 minutes; then drain. Place chiles, achiote seeds, and roasted garlic flesh in blender, along with herbs, vinegar, onion, and spices. Add enough water to blend to smooth purée; then add sugar and pinch of salt and pepper. Trim pork belly and smear chile purée over it. Cover and refrigerate at least 6 to 8 hours, preferably overnight.

Preheat oven to 350°F. Remove pork from refrigerator and wipe off excess chile purée. Place pork in baking pan, pour 1/2 cup water around it, and cover with foil. Bake 40 to 50 minutes, basting occasionally with liquid. Remove pork from oven and cool slightly; discard juices from pan. Mix all ingredients for glaze. Raise oven temperature to 500°F, cut pork into 1/4-inch-thick slices, brush with glaze, and return to oven 10 to 12 minutes. Makes 4 servings.

Cucumbers Pickled With Red Currant Juice - RUSSIAN

What can be better than pickles with a cold, but warming heart bottle of vodka? Pickles are really good as appetizer and as garnish to any dish.

Wash cucumbers. Put spices on the bottom of a jar and stand cucumbers vertically. Pour over hot marinade and cover at once. Sterilize for 8 minutes.

* 3 ea pepper peas.
* 2 ea garlic cloves.
* 1 ea dill stalk.
* cucumbers.
* Marinade:.
* 1 l water.
* 250 g red currant.
* 50 g salt.
* 20 g sugar.

Peppers in Tomato Juice - RUSSIAN
Pickled paprika will be the most delicious appetizer at winter time and make your table blaze with bright colours.

Cut cored pepper longwise into 4 pieces and sink in boiling water and then in boiling tomato juice with salt and sugar. Put pepper slices into jars tightly and pour over boiling juice, add vinegar and cover hermetically.


* 3 l water.
* 2 kg sweet bell peppers.
* 1 l tomato juice.
* 1 tb salt.
* 1 tb sugar.
* pepper peas.
* 1 tb vinegar 9 %.

Pickled Mushrooms - RUSSIAN

Serve pickles with boiled potatoes and vodka -true Russian dinner. Sliced pickles are very good to garnish meat dishes.


Cook mushrooms well washed over medium heat in boiling water with salt until they are on the bottom for 15-20 mins. Place in sterilized jars. Make pickle. Boil water with spices for 30 minutes. Add salt and sugar. Stir until dissolved. Add vinegar and bring to boiling.
Pour hot pickle over mushrooms. Close the jars. Keep in the fridge for 3 days before serving.

* 1,5 kg small mushrooms.
* 4 c boiling water.
* 1 1/2 tb salt.
* Pickle:.
* 3/4 c sugar.
* 3/4 c vinegar.
* 1 3/4 c water.
* 10 peppercorns.
* 3 bay leaves.

Pirozhki With Herring - RUSSIAN

Russian cuisine knows a great number of recipes for pirohi and pirozhki with various fillings and of different forms. Nevertheless, every housewife tries to create her own masterpiece. Pirohi differ from each other by the dough, form, filling and the way of preparing.

Chop margarine with flour, add yolks, salt, sugar and sour cream and knead dough, then put it in the fridge for 1-2 hours. After that roll the dough finely and cut out squares. Grind herring fillet, onion and boiled potato in a mincer, stir in an egg, sour cream and melted butter, ground black pepper and knead thoroughly. Put the filling on a square and pinch the edges. Brush pies with yolk and put on a greased sheet. Bake in a preheated oven for 20-25 minutes 200-230 C.


* Dough.
* 250 g flour.
* 125 g margarine.
* 1 ea yolk.
* 35 g sour cream.
* 5 g sugar.
* salt.
* Filling:.
* 150 g herring soaked in milk.
* 30 g onion.
* 150 g boiled potatoes.
* 1/2 ea yolk.
* 15 g sour cream.
* 20 g butter.
* ground black pepper.

Pickled Mushrooms - RUSSIAN
Serve pickles with boiled potatoes and vodka -t rue Russian dinner. Sliced pickles are very good to garnish meat dishes.

Cook mushrooms well washed over medium heat in boiling water with salt until they are on the bottom for 15-20 mins. Place in sterilized jars. Make pickle. Boil water with spices for 30 minutes. Add salt and sugar. Stir until dissolved. Add vinegar and bring to boiling.
Pour hot pickle over mushrooms. Close the jars. Keep in the fridge for 3 days before serving.


* 1,5 kg small mushrooms.
* 4 c boiling water.
* 1 1/2 tb salt.
* Pickle:.
* 3/4 c sugar.
* 3/4 c vinegar.
* 1 3/4 c water.
* 10 peppercorns.
* 3 bay leaves.

Pickled Onion - RUSSIAN

Pickled onion serves as a wonderful appetizer, piquant ingredient for vegetable salads, or garnish to meat dishes.

Blanch onion for 2-3 minutes, then peel the top skin and crop the bottom. Wash under running water and put in a jar. Pour over hot marinade, add vinegar and sterilize the jars for 10-12 minutes.


* Marinade (1 l water):.
* 2 tb salt.
* 2 tb sugar.
* 2-3 ea cloves.
* 1 tb vinegar.
* small onions (2 cm).

Galushki From Veal - UKRANIAN

Galushki are a Ukrainian traditional dish. Galushki can be made from small pieces of dough or mincemeat. They are served with sour cream or different sauces.

Whip butter, add an egg, grated white bread, finely chopped and knead thoroughly. Shape small balls and cook in boiling salted water.




* 500 g veal.
* 100 g butter.
* 1 ea egg.
* 100 g white bread.
* green parsley.
* salt.

Beef Tongue in Polish Way

Beef tongue has always been considered a dainty. This recipe is taken from ancient Jewish cookbook and was written in Old Slavonic language. Trust your sense of proportion and you will succeed! You will enjoy it!

Cook tongue in water with pepper, salt and spices; peel off the skin and set aside. Fry chopped onion in fat until light brown and add a pinch of sugar. Stir in flour in broth and add vinegar to taste. Add onion, raisins and chopped almonds to broth and stew on low heat, then add tongue, cover tightly and stew for a half an hour.

* 1 ea beef tongue.
* 1 ea whole pepper.
* spices.
* salt.
* 1 ea onion.
* fat to fry.
* 1 tb flour.
* 1 ts vinegar.
* sugar.
* 1 tb raisins.
* 1 tb chopped almond.

Fried Chicken - from an old Jewsih cookbook

Chicken is loved by everyone. This dish is so quick and simple to make, it will take a half an hour to make a pleasure to all your family.


Bring to boil chicken in water with salt and cook for a while; take out, cool down and brush with beaten eggs. Roll in breadcrumbs and fry in a large heavy skillet in fat. Serve with vegetables: green beans, young carrot, and asparagus.


* 1 ea chicken.
* salt.
* 3 ea eggs beaten.
* breadcrumbs.
* fat to fry.

Meat Kugel - from an ancient Jewish cookbook

This rich dish will be a real treat for everyone. Serve Kugel with fresh vegetables.


Combine all ingredients and knead meat mass until soft and smooth. In a large pan, shape meat into a hill and smooth out sides with a wet hand. Pour over boiling water very carefully to coat and bake in a preheated oven. Bake on low heat for 3-4 hours. Add water or fat if needed regularly.

* 1 oz finely chopped beef.
* 1/8 oz chopped fat.
* 1 ea small roll grated.
* 1 ea garlic clove finely grated.
* 2 ea eggs.
* pepper.
* salt.
* spices.
* thyme.

Guekhakhte Leber (Liver Pate) - from an ancient Jewish cookbook

Guekhakhte Leber is liver pate. This is a traditional Jewish dish.

Wash liver and peel off the skin, chop it into small pieces and fry in oil until cooked. Grind liver pieces with a soaked in water white bread slice. Fry finely chopped onion until light brown and add it with salt, pepper and melted fat to beef mince. Stir thoroughly. Serve in a deep plate and decorate with slices of hard-boiled eggs and chopped green.


* 250 g beef liver.
* 1 ea white bread slice.
* 2 tb chicken fat.
* 2 ea eggs.
* 1 ea onion.
* 30 g spring onions.
* salt.
* pepper.

Mandelakh - from an ancient Jewish cookbook

Mandelakh is a Jewish dish, made from unleavened dough and fried in oil. Excellent chance to taste a new cuisine.

Combine water flour, eggs and salt and knead dough. The dough must be soft and smooth. Pinch a piece of dough and roll into a thin sausage and slice it. Fry small rounds in heated oil until golden. Take out and let oil flow down. Serve with broth.


* 1 c flour.
* 2 ea eggs.
* 1/2 c oil.
* 1/3 c water.
*

Amich - ARMENIAN

Amich is a traditional Armenian dish. This is a baked chicken stuffed with rice, dried fruits, nuts and spices. Amich is considered an excellent dish for the holiday table.


Cook rice until half done, then fry in oil. Salt to taste.Fry dried fruits and nuts in oil for 5 minutes. Combine rice with fried fruits and stuff the chicken with this mass. Sear the chicken until light golden. Then grease with butter and put in a deep pan. Pour over 1/2 c water and bake in a preheated oven for 40 minutes, pouring jus regularly, until done.


* 1 ea chicken.
* 1/2 c rice.
* 1/2 c peeled almonds.
* 1/4 c dried apricots.
* 1/4 c raisins.
* 6 ea dates.
* 1 tb chopped basil.
* cloves.
* 1 ts cinnamon.
* 100 g melted butter.
* salt.

Fish Kchuch - ARMENIAN

Fish Kchuch is a dish from national Armenian cuisine. This is fish fillet in wine, baked with vegetables in a crockery pot. Hot spices give unique piquancy to the dish.

Grease the pot with butter. Put the following layers on the bottom:sliced onion, diced tomatoes and pepper. Then season with all peppers, put fish slices and cover with the layers of vegetables. Season with other spices and pour over wine. Make stiff dough from flour and water and shape a cover for the pot. Cover tightly and bake in a preheated oven for 30-40 minutes.

* 1 kg fish fillet.
* 5 ea onion.
* 100 g butter.
* 4 ea tomato.
* 4 ea sweet red pepper.
* 1/2 c white grape wine.
* 10 ea black pepper pea.
* 1/2 ts ground red pepper.
* 3 tb tarragon.
* 2 ts salt.
* dough for the cover.

Buglama - Georgian Dish

Buglama is lamb stewed in large quantity of spices.

Slice lamb (a slice is about 30 g) and stew in lamb fat for 15 min. Add finely chopped onion and go on stewing until lamb is soft. Pour over broth with spices (tarragon, saffron, mint, dill, coriander, extract of ginger, pepper, salt)


* 1 kg lamb.
* 50 g lamb fat.
* 400 g onion.
* 1 ea garlic clove.
* 15 g cayenne.
* 3 g every spice (tarragon, saffron, mint, dill, coriander, extract of ginger, pepper).
* salt.

Red Lobio - a Georgian dish

Lobio is a Georgian dish made from red beans spices and a large quantity of onion.


Soak beans for two hours. Cook in water until done, strain. Add lightly fried chopped onion, cilantro, chopped parsley, salt and pepper. Stew on low heat.


* 200 g red beans.
* 200 g onion.
* 30 g cilantro.
* salt.
* pepper.
* parsley.

Khinkali - Georgian dish

Khinkali is a kind of Georgian pelmeni (boiled pastries with a meat filling), very spicy.


Make dough from flour, water and salt. Knead dough and roll out finely. Grind lamb, onion in a mincer, add pepper, chopped greens. Make rounds with a help of saucer. Put on filling and shape small pears. Cook in a boiling, lightly salted water for 10-15 minutes


* 200 g flour.
* 30 g water.
* salt.
* Meat filling:.
* 300 g lamb.
* 50 g onion.
* ground black pepper.
* greens.

Belorussian Bitky - Belorussian

Belorussian bitky, very easy to make, look like rissoles made from coarse meat. Serve bitky with boiled potatoes and pickled mushrooms.

Coarse meat in a grinder. Add finely chopped onion and eggs, salt to taste. Knead thoroughly. Shape small round cakes and fry in melted butter until well done.


* 1 kg beef.
* 200 g onion.
* 2 ea eggs.
* 100 g melted butter.
* salt.

These sweet dinner rolls are similar to King's Hawaiian rolls or Portuguese sweet bread.

Chorag (Armenian Sweet Dinner Rolls)

Ingredients:

6 cups all purpose flour, not sifted
1 tsp baking powder
1/2 tsp table salt
1/2 cup lukewarm water
2 Tbs (or 2 packets) active dry yeast
1 cube (1/4-lb) melted butter, (salted or unsalted ok)
1 cup lukewarm milk
3 eggs (for use in dough)
1/2 cup granulated sugar

1 egg, whipped with 1 tsp water (for coating each roll)
2 Tbs of sesame seeds for topping rolls

Directions:

1. In a 5-qt bowl, whisk together flour, baking powder and salt and set aside until needed.

2. In a cup, completely mix dry yeast into warm water (not over 100-F) and allow it to proof (form bubbles). This takes about 15-minutes. Set aside until needed.

3. In a 4-cup measuring cup or bowl, melt 1 cube of butter in the microwave, about 45-seconds.

4. In another cup, heat milk in the microwave until lukewarm about 45-seconds.

5. Pour warm milk into melted butter and mix well.

6. Beat 3-eggs into milk/butter mixture. Whisk until completely mixed.

7. Whisk sugar into into milk/butter/eggs mixture until it is well blended.

8. Add yeast/water mixture to milk/butter/eggs/sugar mixture and mix well.

9. Add blended liquids to flour/baking powder/salt mixture. Stir with a fork until a soft sticky dough forms. Make sure flour in bottom of bowl is completely mixed in. Don't knead.

10. Cover bowl of dough and allow to rise 2 or 3 hours in a warm place, such as an off oven with oven light on.

11. The dough is sticky, so spray cooking oil onto your hands and into a 1/4 cup measuring cup so you can handle dough. Scoop out 1/4 cup portions of dough and form each into a ball. Place each on cookie sheets that have been lighly sprayed with cooking oil. Place balls of dough about 4 to 6 inches apart to allow room for rising. The size of each may vary slightly, that's ok.

12. Place cookie sheets in an off oven with oven light on for 1 to 1-1/2 hours to allow dough to rise.

13. Whisk together 1-egg and 1-teaspoon of warm water.

14. Carefully brush each risen dough circle with beaten egg and then sprinkle with sesame seeds.

15. Bake at 350-F. for about 20-minutes, or until light golden brown.

Make 2-dozen dinner rolls that are about 4-inches across and 1-inch high.

Thai Roast Duck and Pumpkin Curry



1 ½ pound kabocha or other winter squash
4-5 cups coconut milk
4-6 tablespoons red curry paste
1 ½ to 2 tablespoons palm sugar
Thai fish sauce as needed for desired saltiness
2 ½ to 3 pounds roast duck chopped through the bones into small chunks
2-4 red hot chilies, cut into thin slivers with seeds
2 cups Thai basil leaves and flower buds
Basil sprigs for garnish

Cut the kabocha in half, scoop out the seeds and pith. Placing the cut ends
flat on a surface for balance, peel and discard the greenish skin, then cut into
1 ½ inch chunks.

Do not shake the cans of coconut milk before opening. Spoon 2/3 cup of the
thickest cream off the top of the can into a large pot placed over medium-
high heat. Reduce cream until thick and bubbly (about 3 minutes), then add
the curry paste. Stir and mash the paste into the coconut cream and fry for a
few minutes until it is very aromatic and darkened in color. Pour in the
remaining milk, stirring well to dissolve the paste to make a smooth rich
sauce.

Add 1 ½ tablespoons of palm sugar, stirring well to blend into the curry
sauce. Taste and add fish sauce only as necessary to salt to the desired
saltiness. ) This may not be necessary with some brands of curry paste
which are already highly salted.

Add the kabocha chunks and duck pieces. Stir well into the sauce. If there
is not enough curry sauce to cover most of the squash and duck, add more
coconut milk; or if the sauce is already thick and rich, add ½ cup water
instead, as the squash and duck will thicken and enrich the sauce as they
cook.

Return to a boil, then lower heat to medium, or just enough to boil the sauce gently. Cook partially covered, stirring occasionally, until the squash is tender (15-20 minutes). Taste the sauce and adjust as needed with fish sauce and palm sugar to the desired salty-sweet combination. If you want it hotter, stir in the slivered chilies. If a lot of fat has cooked out of the duck, skim off the oil floating on top of the curry sauce. Stir in the basil until it wilts to a bright green color. Turn off the heat and spoon curry into a serving dish. Garnish with basil sprigs.

Thai style Spicy Barbequed Chicken
with Dipping Sauces

6 chicken legs
6 chicken thighs
2 teaspoons white peppercorns, freshly ground
1 tablespoon coriander seeds
2 teaspoons Madras-style curry powder
1 tablespoons finely chopped cilantro stems (or roots if available)
8 large garlic cloves, finely chopped
4 shallots, finely chopped
3 tablespoons Thai fish sauce
2 teaspoons sugar
1 can coconut milk for basting during barbequing

Make a coarse paste out of the ingredients from peppercorns to sugar by pounding, first separately, then combined together, in a heavy mortar. Rub the paste thoroughly over the chicken pieces. Allow to marinate two or more hours.

Roast over medium coals or on gas barbeque grill. Use mesquite wood chips soaked in water for added flavor. Brush coconut milk over chicken while roasting to keep chicken moist. Turn frequently to prevent charring and burning.

Dipping sauce #1:
8-10 dried red chilies, soaked to soften, and then chopped. Use seeds.
4 large garlic cloves, pounded to a paste
2 tablespoons sugar
¼ cup white vinegar
Juice of 1 lime
3 tablespoons Thai fish sauce
A few cilantro leaves, chopped
1 inch section of green onion, chopped

Pound all ingredients to a paste and let sit at least 30 minutes to allow flavors to blend and integrate. Adjust flavors as necessary. Sauce should be equally hot, sweet, sour and salty.

Dipping Sauce #2:

2 red or green jalapeno peppers or 4 Serrano chilies, chopped
3 large garlic cloves, chopped
Juice of 2 limes
3 tablespoons Thai fish sauce
1 teaspoon sugar

Pound the chopped garlic and chilies to a paste and mix with the other ingredients. Adjust flavors to taste.

Thai - Vegetable Stuffed Pork Balls (Mu Yut sind Puk)

250 grams ground pork
50 grams chopped carrot
30 grams chopped onion
1 tablespoon fish sauce
1 tablespoon light soy sauce
1/4 teaspoon white pepper
Breadcrumbs
Oil for deep frying

1. Mix the pork mince with fish sauce, light soy sauce, and white pepper then leave for 10 minutes for the pork to soak in the ingredients.

2. Put the chopped carrot and chopped onion in a blender and blend until they are finely diced.

3. Take a piece of the mix pork mixture, about 25gms worth. Flatten it in your hands, spoon the vegetables in the middle and fold up the edges into a ball or mix into the pork mixture and form into balls.

4. Steam them for 10 minutes. Leave them to dry.

5. Heat the oil to 190 degrees Celsius.

6. Roll the balls in bread crumbs; deep fry them just for 30 seconds, just to brown the breadcrumbs.
Serve With
Chili Sauce for Chicken

Thai Steamed Fish with Lime Sauce

4 filets of sole
1/2 cup diced bell peppers (green, red and yellow mixed)
3 tbsp fresh lime juice
1 tsp salt
1 tsp sugar
4 sprigs fresh coriander (cilantro)
1 tbsp thinly sliced garlic
1 small red Thai chili, sliced (optional)
Thin slices of lime

Rinse the filets. Place 1 sprig of coriander on skin side of each filet, trimming off the bottom end to same length as filet. Tightly roll the filets and fasten with a toothpick. Arrange on a plate that fits your steamer.

Mix together peppers, garlic, lime juice, salt, sugar and chilies, if using. Pour over the fish. Place in a steamer, cover and steam just until cooked through.

Place slices of lime on serving platter and place each fish roll up on top of each. Tuck a fresh sprig of coriander into each roll for garnish. Decorate the platter with the sauce and peppers

Japanese Okonomiyaki

1 cup sliced Napa cabbage
2 green onions, chopped
1/4 cup thinly sliced carrots
1/4 cup slivered ham
100 g cooked shrimp
1/2 cup all-purpose flour
1 egg
½ tsp salt
1/4 cup tonkutsu sauce
Mayonnaise
Shredded seaweed

Mix together cabbage, green onion, carrots, ham, and shrimp and then add flour, egg and, salt. Mix well.

In a skillet over medium heat, pour a small amount of oil. Drop in 2 tablespoons of the mixture. Repeat with remaining batter. Don’t let cakes touch one another. Fry until golden brown, flip and fry the second side until golden brown.

Drizzle with 1 tbsp tonkutsu sauce on each cake. When the sauce is warm, move to a plate and dress with mayonnaise. Garnish with seaweed.

Serve hot.

Here is a recipe for a Russian Meat and Potato Salad (Olivie) that every Russian family has on their table at every party.

0.5 lb of Bologna Sausage or Boiled Chicken
Potatoes (2-3 pcs)
Pickles (2 pcs)
Eggs Hard-Boiled (3-4 eggs)
Sweet Peas (half a can or more to your liking)
Mayonnaise
Salt

-Cut Bologna or Boiled Chicken into small cubes or pieces
-Cut Boiled Potatoes, Pickles, Eggs into small cubes
-Add Sweet Peas
-Mix everything up
-Add Mayo and mix everything
-Add Salt to your taste.

[QUOTE=Kitchen Witch;48544]Belorussian Bitky - Belorussian

Belorussian bitky, very easy to make, look like rissoles made from coarse meat. Serve bitky with boiled potatoes and pickled mushrooms.

Coarse meat in a grinder. Add finely chopped onion and eggs, salt to taste. Knead thoroughly. Shape small round cakes and fry in melted butter until well done.


* 1 kg beef.
* 200 g onion.
* 2 ea eggs.
* 100 g melted butter.
* salt.[/QUOTE]

Hello Kitchen Witch,

I was wondering where you got the 365 recipes? They look strangely like the recipes I used to give away as an ebook when I sold turnkey recipes sites on ebay.

I've had them for years.

Don't forget - the recipe club we have has been together since the late 60's exchanging recipes, etc. We try to get together monthly and share different dishes and we are constantly sending recipes to each other; most of us don't know where we got them from!

[QUOTE=Kitchen Witch;48544]Belorussian Bitky - Belorussian

Belorussian bitky, very easy to make, look like rissoles made from coarse meat. Serve bitky with boiled potatoes and pickled mushrooms.

Coarse meat in a grinder. Add finely chopped onion and eggs, salt to taste. Knead thoroughly. Shape small round cakes and fry in melted butter until well done.


* 1 kg beef.
* 200 g onion.
* [B]2 ea eggs.[/B]
* 100 g melted butter.
* salt.[/QUOTE]

What dose the part in bold mean?

Thanks in advance.

There are many recepies in the world. Here the topic about 365 Foreign Recipes change every recepies every day. Some recepie list i mention below

1 - Spanish Cake
2 - Russian Boiled Fish
3 - Egyptian Meat-Pie
4 - Vienna Peach Torte
5 -English Stuffed Goose

hi was wondering if you had a flavorful recipe for Sarmale. I just moved to Romania from California and i want to show my new family that i can cook there signature dish. I have tried his moms but its bland and not very good.

Sarmale - stuffed cabbage leaves or vine leaves (for those that do not know)

Here's a couple you can try -

1 Lb ground pork
1 Lb ground veal or beef
1 Large onion minced
1 cup rice (white)
1 can tomatoe sauce (non-spiced)
2 cloves garlic
1 Tb paprika
1 Tsp freshly ground pepper
1½ Tsp salt
1 Tbs marjoram
1 Lb sauerkraut
4-5 sprigs of fresh dill or parsley
1-2 bay leaves (imported)
1 Tbs canola oil
6 cups chicken broth (home made)

In a large pan, sautee the minced onion and garlic with the oil for about 5 minutes, add the paprika and take off the heat. Add this to a large mixing bowl together with the ground pork, veal (or beef), rice, ground pepper, salt marjoram, half of the dill chopped and mix well.

Lay a bed of sauerkraut (about 1 inch) on the bottom of a large pot (preferably cast iron for optimal heat transfer and distribution), add 2-3 sprigs of dill and build a surrounding wall out of your stuffed cabbage rolls, by placing them seam down and pointing to the center.

Fill up the center space with the remaining rolls, sprinkle about 1 tsp salt, pepper to taste, add the bay leaves, 3-4 sprigs of dill, and add the remaining sauerkraut on the top. Don’t top the pot to the rim like I did because the rice will expand while cooking pushing the entire sarmale up. Leave about one inch to the rim. Add the tomato sauce and broth making sure that the liquid level comes up to the top level of rolls. Bring it to a boil and then reduce heat to low. Boil it for the next 4 hours.

Legend says that the more you keep the sarmale in the fridge, the better it will become! It is true! The next day they were more tender and full of flavor!


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Pickled cabbage rolls -

For sarmale you need one large pickled cabbage, 1kg ground meat (pork), 2 large onions (finely chopped), 50 grams rice, lard, 5 tomatoes (or a can of pealed tomatoes – I do not recommend ready-made tomato sauce), four-five slices of smoked bacon, salt, pepper, water.


Fry the onion in lard till it gets gold brown, then mix it in a bowl with the meat, rice, salt and pepper. Caution with the salt: sour cabbage is already salty and too much salt in the meat mixture could ruin your meal. Carefully remove the cabbage leaves one by one, paying attention not to tear them. Depending on how big your cabbage is you need whole leaves or halves to make the rolls. Remove cabbage core – it is hard to roll the meat mixture if you don’t.


In a deep pot place the rolls in concentric layers. Cover with a layer of chopped cabbage, then pour the tomatoes (chopped as well). Place one-two bacon slices randomly among the rolls. The bacon will give a special taste and aroma to the whole dish. Repeat this till all rolls are set in the pot. The last layer is whole cabbage leaves and tomatoes. Add water to slightly cover the last layer of cabbage. Place on stove, bring to boil, and then reduce heat to low and continue boiling for at least four hours. Serve hot, with polenta and sour cream.

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3 1/4 cups long grain rice, rinsed
2 pounds pork loin roast, finely diced
1 pound carrots, chopped
1 pound onions, chopped
1 pinch salt to taste
3 tablespoons tomato paste
1/2 teaspoon dried dill weed
1/4 cup sunflower seed oil
6 ounces parsley roots, chopped
1 medium head cabbage

1.Place rice in a medium bowl, and pour boiling water over it. Let soak for 15 minutes, then drain.
2.Heat 2 tablespoons of oil in a large skillet over medium-high heat. Add the carrots, parsley roots, onions and tomato paste. Cook and stir until the vegetables are tender. Transfer the vegetables to the bowl with the rice.
3.Heat 2 more tablespoons of oil in the same skillet over medium-high heat. Add the pork, and cook for about 2 minutes, just until browned on the outside. Transfer to the bowl with the rice and vegetables; season with dill and black pepper. Stir until everything is well blended. Set the mixture aside to cool.
4.Carefully remove the leaves from the head of cabbage, and place them in a large pot with about 2 inches of water. Bring to a boil, and cook for 5 to 10 minutes, until tender and flexible.
5.Remove the cabbage leaves from the pot, but leave enough in the bottom to cover. On each of the remaining leaves, place about 2 tablespoons of the pork and rice mixture in the center, and wrap the leaf around to cover. Place the stuffed cabbage leaves into the pot.
6.When the pot is full, place a few boiled cabbage leaves over the top. Pour boiling water into the pot to cover the cabbage rolls, and place over medium-low heat. Cover, and simmer for about 30 minutes, until the rice is tender.

Thanks for bringing this forward. Have enjoyed it. Yes, for us & maybe some others, there are some odd recipes with unusual ingredients but was very interesting reading them. There are several I copied & will try. Thanks!

You'e welcomed! Enjoy!

Hello everyone! Here is one recipe from my country very easy and tasty.

Cold soup with cucumbers and yogurt

[IMG]http://1.bp.blogspot.com/-Anah9RIlMsY/ThwoVJgEqxI/AAAAAAAAACA/KXl0xy0fUcE/s1600/28recipe_walnuts.600.jpg[/IMG]

100 gr yogurt
1 fourth cucumber around 60 grams
5 grams (half tea spoon) oil
salt,vinegar,dill
5-6 cloves of garlic,
two tablespoons chopped walnuts

Method of preparation:
Smash the garlic and add oil.
Add chopped walnuts.
To the mixture add tiny chopped cucumber.
The resulting mix is put in the the stirred yogurt.
Place water. Try its taste to salt and acid.
Tarator served with seasoned oil,
dill and vinegar.
You can consume it as a garnish or appetizer.
I hope you like it!