International House of Recepes

[sweetnpetite]

Around my house we cool a lot of boxed foods, but I'm looking to branch out. I think it would be cool if y'all could post a favorite rescipe that you would serve for dinner and we could have an international recepe exchange. American's too, since people eat very different things in different regions. The only rules are:

It should be something you've made.

It should be something you/your family really likes.

It should be something 'typical' to your family or your region.

It should be something you would prepare on an average evening for dinner (or lunch)- not something that would take 5x the normal amnt of time you spend in the kitchen.

You should post your nationality or region by the recepe and if possible and maybe something about why its so popular in your house (or country)

Anyone like this idea? (I hope so. I'd just love to know what you all had for dinner tonight)

ps- we had spicy polish sausages w/ mustard (hot! hot! hot!) beverage: pepsi. That's it!

 

[snooper]

... I'd just love to know what you all had for dinner tonight ...

It's breakfast time here, and I had bacon, eggs and lavabread.

 

[wishfulthinking]

Beer-butt Chicken. Simply set the BBQ to flame grill , get a can of beer and slice the top off (try not to spill any!) and put it up the chicken's butt and let it cook away. If you are too lazy for this method, or just have chicken breasts etc, while BBQing simply keep pouring beer over it. It may get a bit smoky at times.

Country: Australia

 

[Guest]

Beans on toast.

Ingredients: I can of baked beans, 2 slices of bread, a bit of butter.

Whack yer bread in the toaster and the beans in the saucepan. Remember to stir the beans a bit, otherwise they stick and burn.

When the toast pops out of the toaster, remove it. Place it on a plate and spread the butter onto it.

Dollop on the beans.

Eat.

(You know what happens later, so I won't mention that here.)

If that doesn't tickle yer fancy, how's about...

Roast chicken with all the trimmings

Ingredients: a chicken.

Ingredients for the trimmings: potatoes, carrots, brocolli, parsnips, stuffing and gravy.

Clean out the chicken, put it in a roasting dish, cover with foil and cook for 20 mins/per lb at 180 degress C.

With an hour left until the chicken is cooked, peel the spuds and put them in a saucepan of boilng water. Cover the bottom of a roasting tray with vegetable oil and stick that in the oven. When the spuds have been boiling for about 3 or 4 minutes, drain them. Remove hot oil in hot tray from oven. Put spuds in tray. Put tray back in oven.

Make the stuffing (from a ready made mix in a box). Pour boiling water onto the mix. Stir it. Make balls out of. Put balls in oven proof dish. Put dish in oven.

Peel parsnips. Cut parsnips up. Put parsnips in a bowl with a bit of water. Put plate over bowl and stick in microwave on full power for two minutes. Put some oil in another roasting dish. Put in oven until hot. Take parsnips in bowl out of microwave. Drain water. Take dish with oil in out of oven. Put parsnips in hot oil in dish. Put dish in oven.

Peel carrots. Chop carrots.

Prepare brocolli.

Gets spuds out of oven. Turn spuds. Put them back in the oven.

Half fill the bottom of a large steamer with water. Put on hob to boil. Once boiling put carrots in next level of steamer, put this bit on top of bit with boiling water in it.

Remove chicken from oven and leave on the side to rest for a bit.

Put brocolli in top level of steamer. Put this bit on top of the bit with carrots in it, which is on top of the bit with water in it. Put lid on the top of it all.

Make gravy. Feeling lazy by now, so use instant granules. Bung a couple of spoonfuls of it in jug. Fill kettle. Boil kettle. Once boiled pour on granules and stir. If lumpy bits appear get whisk and whisk it. Or, just don't worry about it, I'm sure they won't notice.

Get plates out.

Carve chicken. Put a bit of chicken on each plate.

Get spuds out of oven. Whack a few of those on each plate.

Get parsnips out of oven. As above.

Strain brocolli. I think you're getting the hang of it now.

Strain carrots. Yeah, you guessed it.

Pour on gravy.

Don't forget the stuffing.

Eat.

Lou - who does cook, but only cos she has to.

Edited to add: Both of the above recipies are traditional English fare.

 

[SummerMorning]

Broccoli with cream

Very simple.

The 'ccoli

Take a some whole fresh broccoli (about 1 per person), rinse in cold water. Cook in salt water (add spices as desired) until done (I prefer my broccoli lightly done, if you prefer English style (i.e. falling apart) ok, but it doesn't work so well with this recipe). Steam-cooking the broccoli is also an option.

The cream sauce

Take a pot, melt some butter. Add sour cream (about 100g per person). Add gorgonzola (about 50g per person). Add more cheese as desired. Bring to boil.

Take broccoli, put on plate, pour sauce over broccoli. Eat.

Simple, yes?

 

[Guest]

Oi!

Hmmm, guess I'm not English through and through, then. I always steam my broccoli (thanks for the correct spelling, btw ), and it NEVER falls apart. I like mine to be al dente (or whatever the fuck it's called), and not a mushy mess. Ewwww!

Lou

 

[upfront]

Does this reputation for overcooked vegetables come from crap English pub food, where all-too-often the food is nuked until it's a shrivelled tasteless mess?

(Yes I know I'm generalizing; if it's decent pub food, I love it.)

Oi!

Hmmm, guess I'm not English through and through, then. I always steam my broccoli (thanks for the correct spelling, btw ), and it NEVER falls apart. I like mine to be al dente (or whatever the fuck it's called), and not a mushy mess. Ewwww!

Lou

 

[cloudy]

A typical southern meal? Hmmm

Probably fried chicken (cook it with the skin off folks), black-eyed peas, turnip greens, cornbread.

Everyone knows how to fry chicken, but make sure you do it in a cast iron skillit - somehow just tastes better that way.

Turnip greens are tricky. You have to wash them, thoroughly, twice - unless you don't mind bugs. Soak them overnight, then cook them for several hours with a little bacon grease in the water. Serve 'em with hot pepper vinegar.

Cornbread:

pour a little grease in an iron skillet, and put it in a 425 degree oven to get hot.

2 cups self-rising cornmeal mix
1 egg
approx. 1/4 cup oil

mix that all together, then add milk, or buttermilk. I dont know the measurements, cause hell, I don't measure, but it needs to be a little thicker than pancake batter. Pour it in the hot skillet (you need to be able to hear it sizzle -makes that nice crust), and bake for about 20-25 minutes, top needs to be nice golden color.

Cloudy (who doesn't really like to cook, but knows how)

 

[dr_mabeuse]

Beef Carbonnade (Beef in beer with mushrooms and onions)

This is a very butch dish, about as masculine as it gets, but subtle too. It’s also very forgiving, so the amounts are just approximate. I’ve never had it fail.

Mince up about 6 slices of bacon and render them in a big, heavy pot (cast iron is best) until most of the fat is out and they start to get crisp.

While the bacon’s cooking, cut up a couple pounds of stew meat (beef: round steak or chuck, etc.) into good-sized chunks. (I like mine bigger than bite-sized). Toss about half of it in flour and knock off the excess, then brown the beef in batches in the bacon fat over medium heat. (You leave the bacon bits in there. The browning’s not really necessary, but it gives it an especially beefy flavor). You may have to add more oil, but that’s okay. Remove the beef with a slotted spoon as it browns and set aside.

The browning’s the hardest part.

Once that’s done, add a bottle of good, dark beer to the pot and scrape up all the burned bits on the bottom. (I like porter. I makes it incredibly rich. American beer is a waste of time),

Now put all the meat back into a pot, throw in about two coarsely chopped fist-sized onions, and a pound or two of mushrooms, either chopped or whole, it doesn't matter. It’s impossible to add too many onions or mushrooms, so I usually load the pot up to the top.

Toss in a couple of beef or chicken boullion cubes, 2-3 bay leaves (I like bay leaves), about half a teaspoon of black pepper (I usually use more). Cover it and let it simmer on low for about two hours or until the beef is cut-with-the-side-of-a-fork tender. You may have to add more beer, but what the hell.

Taste for seasoning (probably needs some salt). You can serve it over noodles with french bread for dipping, or, what I like to do is make dumplings with Bisquick and milk (the recipe’s on the side of the box. It’s two cups of bisquick and 2/3 cup of milk) Plop them down in the stew and cook for ten minutes uncovered, then ten minutes covered.

What you get is this extremely beefy dish with a thick, aromatic mushroomy-onion gravy. If you make dumplings, it's a lot like a beef pie. It's even better the next day, if there's any left.

You can also add thyme or garlic to it too. They were in the original recipe, but I don't think it needs it.

---dr.M.

 

[dr_mabeuse]

Beer-butt Chicken. Simply set the BBQ to flame grill , get a can of beer and slice the top off (try not to spill any!) and put it up the chicken's butt and let it cook away. If you are too lazy for this method, or just have chicken breasts etc, while BBQing simply keep pouring beer over it. It may get a bit smoky at times.

Country: Australia

I've had this and it works very well.

I just opened the can of beer and didn't remove the top. I had to pour out some of the suds to get the can to stand upright. I also added some cloves of garlic and thyme to the beer.

What happens is that the beer simmers and steams the chicken from the inside, keeping it moist, while the barbecue gets it crisp on the outside.

WT didn't mention that you've got to cover the barbecue too. At least I did. You can throw some oiled & salted veggies on the grill towards the end too--eggplant, squash, etc--to go with the birds.

---dr.M.

 

[SummerMorning]

Does this reputation for overcooked vegetables come from crap English pub food, where all-too-often the food is nuked until it's a shrivelled tasteless mess?

(Yes I know I'm generalizing; if it's decent pub food, I love it.)

Once in London I was seduced by a restaurant advertising a seductive mediterranean liver dish... it turned out to be gray and gritty glop with a few overcooked vegetables tucked in. A true shame.

 

[Mhari]

Mmm, Dr M's dish sounds really tasty. I'll have to try that one soon!

This is regional, just not regional to where I'm from...

Cinncinati Chili

1 quart water
2 lbs hamburger (as lean as you can get)
2 onions, chopped
1 large bay leaf
16 oz tomato sauce
5 allspice berries
1/2 tsp red pepper
1 tsp cumin
4 Tbsp chili powder
1/2 oz unsweetened chocolate
4 cloves garlic, chopped
2 Tbsp vinegar (I use red wine vinegar)
5 whole cloves
2 tsp Worchestershire sauce
1 1/2 tsp salt
1 tsp cinnamon

Pour water into large pot. Crumble beef into water. Simmer 1/2 hour, then add other ingredients and simmer uncovered for 3 hours, stirring occasionally, until chili is as thick as you'd like.

I generally add about a half pound of mushrooms as well, and I serve it with cheese on top and oyster crackers on to side for crumbling or whatever.

This is like no chili you've ever had before!

 

[SummerMorning]

Liver and onions

Before you say gross, just remember: tastes delicious and takes about 10 minutes to prepare from start to finish - a great thing for beernics (like picnics, but rowdier).

Ingredients: onion, succulent young liver (I prefer a nice young calf, but a filly will do as well. Pork or chicken livers work fine too. Fish liver... well... hard to get enough liver and the taste might be a bit... ), pepper, salt, other spices, beer (or red wine, I recommend merlot or cabernet sauvignon, but this is just a matter of preference).

Take a large, cast iron pan (a wok will do fine).

Procedures:

Take a large onion and chop it into any shape pieces you like.

Take the liver and slice it into thin strips about 2 inches long and half an inch wide, maybe a quarter to half an inch thick (Or just chop chicken livers into four pieces each).

Salt and pepper the liver.

Toss the onions into the pan with some butter and heat until glazed.

Toss in liver and stir. Liberally sprinkle with beer (or red wine if you prefer).

When the liver is done (about 5 to 10 minutes, depending on the flame - it should be a nice, even gray. Depending on the type of liver, the pieces might have curled. Young veal is best, because its so juicy and tender...) take the pot of the flame, give everybody a fork and a chunk of bread (and a beer) and enjoy!

 

[Guest]

Summer: *drool* I LOVE liver and onions.

And, I used to run a pub and I did a lot of the cooking there. Nobody ever complained.

Lou

 

[SummerMorning]

Lou: Liver and onions is what life is about...

...although there's joint here that makes a doubleplus mean horseburger...

...and a nice juicy succulent bleeding steak is also nothing to laugh about (neither is a nice, fat, bleeding stake, but that's another kettle of kittens!)

 

[ABSTRUSE]

My kids like to help me in the kitchen some times, so I pretend I'm the host of a cooking show or Julia Child and entertain them while I teach them the basics.

 

[cloudy]

Lou: Liver and onions is what life is about...

...although there's joint here that makes a doubleplus mean horseburger...

...and a nice juicy succulent bleeding steak is also nothing to laugh about (neither is a nice, fat, bleeding stake, but that's another kettle of kittens!)

Horseburger?

Ewww.

Cloudy (who owns several horses)

 

[cloudy]

My kids like to help me in the kitchen some times, so I pretend I'm the host of a cooking show or Julia Child and entertain them while I teach them the basics.

I think pretending to be Julia Child is just plain fun!

Ever seen that Cosby Show episode where Bill Cosby imitates her? Hilarious.

 

[ABSTRUSE]

Horseburger?

Ewww.

Cloudy (who owns several horses)

Really Buffalo is much better.

 

[cloudy]

Really Buffalo is much better.

Buffalo is good. Bambi-burger too, but just can't do the horse thing.

 

[SummerMorning]

Horse is as horse does...

...a nice kid on a stick is good too...

 

[upfront]

I used to run a pub and I did a lot of the cooking there. Nobody ever complained.

Lou

Well of course they didn't!

 

[Honey123]

Food....Food.....Hmmmm...Oh, yeah...I make reservations. LOL

Actually I have a really good Chicken and Rice recipe...

CHICKEN AND RICE:

In a large sauce pan (or Wok) add oil, freshly chopped garlic, some salt. Just when the garlic has reached that wonderful aroma smell and just a bit brown (well before turning dark brown) add your cubed chicken. (The chicken needs to be cut into cubes and floured)

In the pan (or Wok) brown the chicken - once it is brown and not pink on the inside - toss in about 1/2 cup of White Zinfandel to help scrap off any chicken residue on the pan - (the alcohol burns offs - so don't worry the kids can enjoy this as well) add 2 cans chicken broth, 1 chicken boullion and as a tiny bit of extra flavor, some of that Lipton Noddle Soup flavoring (not the soup - but that chunk of boullion). At this point you can add a bag of frozen vegetables if you want. Let this come to a rolling boil then shut it off and add Minute Rice -- let the rice absorb the soup (about 5 minutes) and you have a really nice Chicken and Rice dish..... Total time from preparing the chicken to putting it on the plate 20-25 minutes.

(PS -- I did find this on the back of a Minute Rice box.....)

I am thinking this is an American dish...but depending on the seasonings you use, you can make it an International dish...

I also make a mean Pizza.....and an awesome Chicken and Pepper BBQ dish --

CHICKEN AND PEPPER BBQ :

In a zip lock bag add: ALL CUBED: chicken, onion (Vadilla), greeen pepper; red pepper; yellow pepper and orange pepper -- pour in to your liking - BBQ Sauce - preferably they type that has Honey (hey that's funny) and Italian dressing and just a squirt of Ranch dressing - toss to cover all chicken, onion and peppers.

Place on a very thick piece (may need at least two sheets) of tin foil -- make it like a pan --roll up the sides, but do not completely cover -- then place on a very hot BBQ grill -- keep the heat on med-high -- let cook for 25-30 minutes (chicken should be tender - not pink) - boil rice on the side and there ya go!!!


ENJOY!!

 

[Liar]

This is really simple to make. Can be tricky to get the right ingredients though.

You need (for two people):

medium sized mackerels, gutted and beheaded
lemon.
grill.
Fresh mint.
Fresh basil.
Bacon.

Fire up grill.
Stuff formar insides of the fish with lots of mint, a little basil and a one or two bacon slices. Squeeze on some lemon.

Wrap in tin foil, put on grill.
After five minutes, turn it over.

After another five:
Take out
unwrap
eat (beware of bones)
have culinary orgasm

bon a,
#L

ps. For the fish-queasy, try the same with chicken fillet. It's not at all the same, but pretty damn tasty too. Need to be on grill longer though.

 

[Honey123]

Sounds delicious...and the sun just came out...just in time to BBQ