Victoria's Recipe Emporium - International Recipes

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Guatamalan - Arroz Con Carne Ensopada

Ingredients 1 Pound Beef Chuck Roast -- cubed

8 Cups Water

1 Large Tomato -- cubed

1 Large Onion -- thinly sliced

3 Cloves Garlic -- thinly sliced

1 Large Red Bell Pepper -- finely chopped

1 Cup Raw Rice

2 Tablespoons Mint Leaves -- finely chopped

1 Teaspoon Salt 1/4 Cup Sour Orange Juice
Directions Cook beef in water for 1 hour or until tender. Add enough water to the broth to make 8 cups of liquid. Add remainining ingredients. Bring to a boil over moderate heat, reduce heat and simmer for 20 minutes or until rice is tender. Serve hot with tortillas. Serves 6

Finland - Spoon Cookies: Lusikkaleivat

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Stir the dry ingredients into the butter mixture to make a uniform but crumbly dough that looks like wet sand.

Scoop out dough with a small teaspoon (the kind you set the table with, not the ones you measure with). Rock spoon gently back and forth against the side of the bowl, packing the dough into the spoon, then scrape/slide the spoon against the inside of the bowl to make spoon-shaped cookies. Trim excess dough with your fingers and slide out onto the prepared pans, preserving their shape. (Try to make sure you form an even number of cookies, since these sandwich together.)

Bake cookies until just browned, about 12 to 15 minutes. Cool almost completely on the baking sheets, and then transfer cookies to a rack to cool.

When cool, spread 1/2 teaspoon jam on the flat side of a cookie, and then sandwich together with a second cookie. Repeat until all cookies have met their match. Lightly dust the cookies with the confectioners' sugar. Serve.

Busy baker's tips: The dough can be prepared several hours ahead and stored at room temperature. Freeze baked cookie halves wrapped tightly in plastic wrap, followed by aluminum foil for up to 2 weeks. When ready to serve, defrost at room temperature and assemble as desired. Store sandwiches in an airtight container for up to 3 days. Do not store with crisp cookies, as moisture from the jam will soften the texture of other crisp cookies.

Israeli - Beef Balls & Olives

Ingredients

1 1/2 Pounds Green Olives -- pitted

3 Cups Beef Stock

6 Cloves Garlic

3 Tablespoons Fresh Parsley

1 Pound Ground Beef

1 Tablespoon Tomato Paste

1 Small Onion -- chopped

1/2 Teaspoon Salt

1/2 Teaspoon Pepper

3 Tablespoons Oil

Directions

Cook olives in boiling water for 10 minutes. Drain, rinse, and return olives to saucepan. Pour beef stock over olives, add garlic & parsley. Boil. Meanwhile, combine ground beef, tomato paste, onion, salt & pepper. Make small meat balls. Add them to sauce pan, stir in the oil, cook over medium heat until liquid evaporates. Serves 4

Italian - Ajvar

4 Medium Italian Peppers -- roasted & chopped

1 Medium Jalapeno -- roasted & chopped

1 Clove Garlic -- finely chopped

1 Small Onion -- grated

3 Tablespoons Lemon Juice -- or wine vinegar

3 Tablespoons Olive Oil

Salt And Pepper -- to taste

Directions

Add all ingredients in a small bowl, serve as relish. Serves 5

Norwegian - Apple Cake (Eplekake)

2 Cups Flour

2 Teaspoons Baking Powder

1 Cup Butter

1 Cup Sugar

2 Medium Eggs

2 Tablespoons Vanilla

4 Medium Granny Smith Apple

Lemon Juice

1/2 Cup Confectioner's Sugar

1/4 Cup Creme De Cacao

1 Teaspoon Rum

Directions

Mix flour and baking powder. Add to butter and mix as for pie crust. Add sugar, eggs and vanilla. Work into a pliable dough. Divide into 2 unequal portions. Pat the largest into a 8 inch pan, covering the bottom and 1 1/2 inches up the pan. Peel and slice the apples, sprinkle with a little lemon juice. Cover dough with apples and top with remaining dough. Bake in a 350 degreee oven for 45 minutes. Allow to cool. Mix remaining ingredients and spread over the cake. Serve.

Canadian - Baked Halibut With Tarragon Crust

1 Cup Sour Cream

3 Tablespoons Tarragon -- Chopped

1 Bunch Scallion -- Chopped

1 Clove Garlic -- Chopped

1 Dash Hot Sauce

1 Dash Worcestershire Sauce

Pepper -- To Taste

1 Cup Bread Crumbs

1/2 Cup Parmesan Cheese

1/2 Cup Swiss Cheese -- Shredded

1/4 Cup Parsley -- Chopped

2 Pounds Halibut Steak

Directions

Combine sour cream, tarragon, green onion, garlic, hot sauce, worcestershire sauce and pepper. In another bowl, combine bread crumbs, both cheeses, and parsley. Dip fish in sour cream mixture then roll in bread crumb mixture. Place on baking sheet and bake for 12 minute in 500 degree oven. Serve.

Australian - Zucchini Burgers

1 Pound Ground Beef

1 Large Zucchini -- Grated

1 Small Onion -- Grated

1 Teaspoon Soy Sauce

1 Teaspoon Ginger

1 Medium Egg

Hamburger Buns Lettuce, Tomato, Onions -- For Garnish

Directions

Combine beef, zucchini, onion, soy sauce, ginger and egg. Shape into patties. Saute in frying pan or over the grill. Serve on toasted buns garnish with lettuce, tomato and onions.

India - Baked Shrimp Indienne

1/2 Cup butter

1 Clove garlic -- minced

1 Tablespoon onion -- grated

1 Teaspoon fresh parsley -- chopped

1 Teaspoon fresh chervil -- chopped

1 Teaspoon fresh tarragon -- chopped

1/8 Teaspoon turmeric

1/8 Teaspoon ground mace

1/8 teaspoon coriander

1 teaspoon salt

1/2 cup sherry

1 1/2 pounds shrimp -- cooked and peeled

1 1/2 cups bread crumbs

1/4 cup butter -- melted

Directions

Cream butter with herbs, spices, and salt. Beat in sherry. Cream the mixture until soft. Blend in shrimp. Make alternate layers of shrimp mixture and bread crumbs in a buttered baking dish, finishing with bread crumbs and pouring the melted butter over top. Bake at 450 degrees for 15 minutes.

Hungarian - Csusztatott Palacsinta (Chocolate Pancakes)

Ingredients:
3 Medium Eggs -- Separated

2/3 Cup Confectioner's Sugar

1 Teaspoon Vanilla

2 Tablespoons Butter

1/2 Cup Milk

1/2 Cup Cream

1 1/3 Cups Flour

2 Tablespoons Butter

1/2 Cup Chocolate -- Grated

Preparation:

Beat egg yolks with 2 tablespoons of sugar, vanilla and butter. Add milk and cream. Stir well. Add flour and stir to smooth batter. Beat egg whites with remaining sugar until stiff. Fold into the batter. Butter a round ovenproof dish and a skillet about the same size. Cook a pancake about 1/4 inch thick on one side only. Remove to ovenproof dish. Sprinkle with some of the chocolate. Repeat until the last pancake. Cook on both sides and place on top of the stack. Bake in 300 degree oven until the chocolate melts. Slice like a cake and serve.

Korean - Rice with Beef and Onions

Ingredients:

2 Cups Cooked Rice

4 Ounces Beef -- sliced

1 Large Onion -- chopped

2 Teaspoons Olive Oil

1 Scallion -- minced

Salt

1/2 Teaspoon Sesame Seeds -- toasted & ground

2 Teaspoons Soy Sauce

2 Teaspoons Water

1/2 Teaspoon Chili Sauce

1/2 Teaspoon Sesame Oil

1/2 Teaspoon Sugar

Preparation:

Combine sauce ingredients (everything after the sesame seeds) in a measuring cup and stir to blend. Saute the onion, scallion, and meat until beef is done. Add salt, pour on the sauce and mix well. Sprinkle with sesame seends. Pour over rice and serve.

Chinese - Lo Mein

Ingredients:

4 Tablespoons Peanut Oil

1/2 Pound Flank Steak Or Shrimp

2 Celery -- shredded

2 Sl Ginger -- minced

1 Cup Cabbage

1 Green Onion;Scallion -- minc

2 Teaspoons Cornstarch

1/2 Pound Lo Mein Noodles -- or spaghetti

1/2 Teaspoon Sugar

1 Tablespoon Soy sauce

1/2 Teaspoon Salt -- optional

Preparation:

Cook spaghetti as directed on package, AL DENTE, drain, rinse in cold water, add a few drops oil and mix to keep from sticking. Set aside. Slice steak VERY THIN, across the grain, 2" pieces. Mix together, steak, ginger, scallion, cornstarch, sugar, light soy, set aside to marinate. Heat wok to smoking, add 2 tbs oil. Stir fry meat mixture two minutes, do not overcook, Reserve. Add 2 tbs oil, heat, stir fry carrots and cabbage two minutes, add spaghetti, stir well and cook a few minutes, add meat mixture, 1 tbs soy and salt. stir a minute to heat and serve.

Hungarian - Csirke Paprikas

Ingredients:

3 Pounds Chicken

2 Tablespoons Olive Oil

2 Small Onion -- chopped

Salt And Pepper -- to taste

2 Tablespoons Paprika

2 Medium Tomatoes -- chopped

1 Medium Yellow Pepper -- chopped

1 Tablespoon Flour

1/2 Cup Sour Cream

Preparation:

saute chicken, onion and pepper until chicken is browned on both sides. add all but flour and sour cream. saute for 10 minutes longer. remove chicken from pan and keep warm. stir in flour and sour cream, simmer until sauce thickens.

Chilean - Ajiaco

Ingredients:

2 Pounds Eye Of Beef Round -- lean

3 Tablespoons Olive Oil

2 Medium Onion -- sliced

1 Tablespoon Spanish Paprika

1 Tablespoon Dried Thyme

1 Tablespoon Dried Oregano

Salt And Pepper -- to taste

8 Cups Beef Stock

1 Whole Aji Chile

1 Pound Potatoes -- peeled

1 Medium Seville Orange

1 Pinch Fresh Parsley -- chopped

2 Large Hard Boiled Eggs -- wedged

Preparation:

Preheat oven to 375 degrees. Rub the beef in olive oil and bake for 30 minutes. Cut meat into strips, return to its pan and set aside. Saute onions, paprika, thyme, oregano, salt and pepper until onion is tender. Add beef stock and bring to a boil. Add chile, meat and juices. Simmer for 30 minutes. Cut potatoes in lengthwise wedges. Add to soup and simmer for 15 minutes. Add orange juice. Let it rest off the heat for 10 minutes. Serve in soup bowls garnished with parstly and eggs.

Indonesian - Crab Meat Fritters

Ingredients:

2 Cups Mashed Potatoes

1/2 Cup Crab -- flaked

Salt And Pepper -- to taste

1/4 Teaspoon Nutmeg

1 Large Egg -- beaten

1 Teaspoon Cornstarch

2 Medium Scallions -- thinly sliced

1/4 Cup Oil -- for frying

Preparation:

In bowl, mix all ingredients except oil. Form into 8 rounds about 2 inches in diameter. Heat oil in skillet and brown fritters on both sides about 2 minutes per side. Drain on paper towels and serve.

Japanese - Chicken and Egg on Rice

Ingredients:

6 Cups Rice -- cooked

4 Medium Eggs

1 Pound Chicken -- cubed

4 Medium Green Onion -- chopped

2 1/2 Cups Chicken Stock

6 Tablespoons Dark Soy Sauce

3 Tablespoons Light Soy Sauce

3 Tablespoons Sugar

Preparation:

Mix eggs together but do not beat. Combine stock, both soy sauces and sugar in a saucepan. Bring to a gentle boil Add chicken and simmer, for 5 minutes. Add onion and simmer for 1 minute longer. Stir the eggs and pour in gently in a steady stream around the chicken. Let the egg spread naturally. Keep heat at medium until the eggs starts to bubble around the edges. Stir once and serve over rice. The egg should be slightly runny at this point as the rice will finish cooking the egg

Turkish - Baked Shrimp

Ingredients:

1 Pound Shrimp

4 Tablespoons Olive Oil

3 Medium Shallot -- Chopped

4 Cloves Garlic -- Chopped

4 Medium Pepperocini Peppers -- Chopped

1 Bunch Scallion -- Chopped

1 Teaspoon Oregano

1 Teaspoon Dill

2 Medium Bay Leaf

1 Tablespoon Paprika

1 Teaspoon Red Pepper Flakes

1 Can Tomatoes -- Diced

1/2 Bunch Parsley -- Chopped

3/4 Cup Dry White Wine

Salt And Pepper -- To Taste

2 Ounces Feta Cheese -- Crumbled

Preparation:

saute garlics and shallots in oil for 3 minutes, add peppers and scallions, saute 3 minutes. add shrimp, and remaining ingredients besides feta until shrimp is no longer pink. place in ovenproof dish, bake for 10 minutes at 350 degrees, sprinkle feta cheese over it and place under broiler for 2 minutes. serve with rice.

Philippines - Adobo

Ingredients:

1 Pound Pork -- diced

1 Pound Chicken -- diced

1/2 Cup Rice Vinegar

1/4 Cup Water

3 Tablespoons Soy Sauce

1 Bay Leaf

Pepper -- to taste

3 Cloves Garlic -- chopped

Preparation:

combine all ingredients in glass bowl and marinate for 2 days. remove bay leaf and transfer to dutch oven. Bring to a boil, reduce heat, simmer for 40 minutes. serve.

Carribean - Antigua Pepper Pot

Ingredients:

3/4 Pound Pork -- cubed

2 Large Onions -- chopped

2 Pounds Spinach

10 Medium Okra Pods

4 Cups Broth

1 Medium Habenero Pepper -- chopped

2 Cloves Garlic

Salt And Pepper -- to taste

2 Teaspoons Fresh Thyme

Preparation:

In stew pot, brown pork and onions. Place all remaining ingredients in pot, boil, reduce heat, simmer 2 hours.

Spanish - Gypsy Stew

Ingredients:

1 Cup Chickpeas -- soaked overnight

2 Pounds Pork -- cubed

10 Cups Water

2 Medium Potatoes -- peeled and cubed

2 Medium Bay Leaf

1 Medium Onion -- finely chopped

3 Cloves Garlic -- finely chopped

1/3 Cup Olive Oil

1 Small Winter Squash -- peeled and cubed

1 Cup Green Beans

1 Bunch Swiss Chard Leaves -- chopped

1/2 Cup Bread Crumbs

1 Ounce Almonds

1/4 Teaspoon Saffron

Salt And Pepper -- to taste

1 Tablespoon Red Wine Vinegar

Preparation:

Place soaked beans, pork and water in pan. Bring to boil and simmer for 1 hour. Add potatoes and bay leaves and cook for another 30 minutes. Fry onion and garlic in oil until golden. Add onion mixture and squash to the stew. Simmer for 15 minutes. Then add remaining vegetables and simmer for 15 minutes. Grind almonds and mix with bread crumbs. Then add to stew along with saffron. Season with salt and pepper and simmer for 5 minutes. Stir in vinegar and serve

Sri Lankan - Chutney Beef Or Pork

Ingredients:

1 Pound Beef -- thinly sliced

1 Tablespoon Olive Oil

1 1/2 Cups Brown Sugar

1 Cup Cider Vinegar

2 Tablespoons Chili Powder

2 Teaspoons Ginger -- finely chopped

4 Cloves Garlic -- finely chopped

1/2 Teaspoon Cardamom

5 Whole Cloves

1 Stick Cinnamon Salt -- to taste

Preparation:

Saute beef or pork in oil until well browned. Set aside and keep warm. Combine sugar and vinegar in saucepan and dissolve over low heat. Cook until it is a thick syrup, then add remaining ingredients. Simmer for 25 minutes. Stir frequently so mixture doesnt stick to the pan. Combine beef with mixture and serve over rice

Norwegian - Almond Mocha Cake

Ingredients:

4 Medium Eggs -- beaten

1 Cup Sugar

3/4 Cup Flour

1 Tablespoon Cornstarch

1 Dash Salt

3 Tablespoons Cold Coffee

1 Teaspoon Mocha Flavoring Milk

TOPPING:

2 Cups Whipping Cream

2 Tablespoons Sugar

2 Teaspoons Instant Coffee

1 Teaspoon Mocha Flavoring

2 Tablespoons Almonds -- slivered

Preparation:

Beat eggs and sugar until light and fluffy. Sift dry ingredients over egg mixture and fold in. Blend fully. Stir in cold coffee. Pour into greased 9 inch round pan. Bake at 375 for 25 minutes. Remove and cool completely. Divide cake horizontally in 2 and sprinkle with a little milk. Whip cream, sugar, and instant coffee until thick. Add mocha flavoring. Stir. Spread some of the whipped cream inbetween the 2 layers and then frost the cake with the rest. Sprinkle with almonds and serve.

Peruvian - Garlic Chicken

Ingredients:

1/2 Cup Olive Oil

3 Medium Onions -- chopped

6 Cloves Garlic -- chopped

4 Medium Chopped Rocoto Chiles -- or jalapenos

1/2 Teaspoon Cinnamon

1 Tablespoon Cumin

1 Teaspoon Basil

2 Cups Peanuts -- roasted and chopped

1/2 Cup Parmesan Cheese

3 Pounds Chicken Breasts -- chopped

3/4 Cup Lowfat Yogurt -- room Temp.

Salt And Pepper -- to taste

Boiled Potatoes -- for garnish

Preparation:

heat oil in large saucepan and saute onions and garlic until the onions are soft. add chiles, cinnamon, cumin, basil, peanuts, cheese, and chicken. stir well. simmer for 30 minutes or until chicken is done. 2 minutes before serving, add yogurt and stir well. serve surrounded by potatoes.

Polish - Ravioli

Ingredients:

3 Medium New Mexico Green Chiles Boiling Water

3 Medium Baking Potatoes -- peeled and quartered

1/4 Cup Butter

5 Cloves Garlic -- finely chopped

2 Medium Jalapeno -- finely chopped

5 Ounces Gruyere Cheese -- shredded

16 Egg Roll Skins

1/4 Cup Sour Cream Cayenne -- to taste

Preparation:

Cover dried chiles with boiling water and let sit for 1 hour. Cook and mash potatoes. Melt butter. Measure out 1 tablespoon and set aside. Add garlic and jalapenos with butter in pan. Cook for 2 minutes. Add potato mixture. Remove stems and seed from chiles and puree in food processor with enough liquid to make a thick paste. Add 3 tablespoons of this paste to the potato mixture. Add cheese and season with salt to taste. Place about 1 tablespoon of filling in the center of each square. Seal edges with water. Let sit for 30 minutes. Cook ravioli in boiling water for 4 minutes. Drain and serve topped with remaining butter and sour cream. Sprinkle on the cayenne.

India - Chicken and Carrot Stew

Ingredients:

2 Large Carrots -- shredded

2 Tablespoons Olive Oil

1 Clove Garlic -- finely chopped

1 Teaspoon Ginger -- finely chopped

1 Medium Onion -- finely chopped

1/4 Teaspoon Turmeric

1 Teaspoon Salt

1/2 Teaspoon Pepper

3 Pounds Chicken -- cubed

2 Cups Water

2 Medium Bay Leaf

4 Pods Cardamom

3 Tablespoons Lemon Juice

1 Tablespoon Brown Sugar

Preparation:

Stir fry carrots in oil over moderate for 3 minutes. Remove and set aside. In same oil, add garlic, ginger, onion, turmeric, salt and pepper. Fry for 2 minutes. Add chicken and brown well. Add water, bay leaves, and cardamom. Bring to a boil and cover the pan. Cook chicken until tender about 25 minutes. Add carrots, lemon juice and brown sugar. Stir the mixture and cook over low heat for 20 minutes. Remove and discard cardamon pods and bay leaves. Serve.

Korean - Bulgogi

Ingredients:

1 Pound Ribeye Beef -- sliced

1/2 Cup Soy Sauce

1/3 Cup Sesame Oil

2 Tablespoons Sugar

3 Cloves Garlic

Black Pepper

Spring Onions -- sliced

Preparation:

Mix soy sauce, sesame oil, sugar and garlic together.
Taste and adjust for seasonings. Add black pepper,
sesame seeds and sliced green onions. Marinate beef
at least one hour. Grill bulgogi (best over a flame)
a few miniutes on each side. It should be cooked through
thoroughly but not dry. Serve with rice, sam (large lettuce
leaves) and kochujang (hot bean paste). In each lettue leaf,
put a little bit of rice, some bulgogi and some hot bean paste.
Roll like a little taco.

Mexican - Mexican Night to Night

Ingredients:

1 Pound Lean Ground Beef

1 Medium Onion -- chopped

2 Cloves Garlic

1 Can Green Chiles -- diced

To Taste Chili Powder

1 Teaspoon Cilantro

1/4 Teaspoon Cumin

To Taste Cayenne Dash Worcestershire Sauce

1/4 Cup Sun-Dried Tomatoes -- diced

4 Tablespoons Water

1 Splash Red Wine

1 Package Flour Tortillas

Lettuce & Tomatoes

Preparation:

Brown ground beef with onions and garlic. Drain fat. Add all other ingredients. Simmer for 20 minutes until spices are well mingled. Add more liquid if mixture becomes too dry. Serve on soft, warmed flour tortillas with choice of cheese, sour cream, diced green onions, tomatoes, and lettuce, refried beans and salsa.

Cuban - Chicken

Ingrediemts:

Lemon juice

3 Pounds Chicken

oil

1/2 Cup Dry sherry

Salt and pepper to taste

1 Large Onion -- thinly sliced

3 Cloves Garlic

1/2 Cup Chicken Stock

1/2 Teaspoon Ground cumin

1/2 Cup Sour (seville) orange juice

1 Tablespoon Flour -- optional

2 Tablespoons Fresh Parsley -- finely chopped

1 Whole Fresh Lime Juice

Preparation:

This dish features chicken that simmers on the stove until the meat practically falls off the bones. Organic or free range chickens are perfect for this recipe, since they are similar to the farm chickens in Cuba
Wash the chicken, pat it dry with paper towels, and season liberally with salt and pepper. In a mortar, crush the garlic into a paste with the cumin and rub the garlic paste into the chicken. Place the chicken in a nonreactive bowl, pour the orange juice over it, cover, and refrigerate for at least 1 hour or overnight. Remove the chicken from the marinade, (reserving the marinade) and pat dry. In a heavy bottomed casserole, heat the oil over medium heat until fragrant, then brown the chicken on all sides. Add the reserved marinade, the sherry, onion and stock, reduce the heat to low, cover, and simmer until the chicken is fork tender, 35-45 minutes. Transfer the chicken to a serving platter. Strain the sauce through a colander and return it with the flour to the casserole. Cook the cauce over low heat, stirring, until it has thickened, 5 6 minutes, correct the seasonings, pour over the chicken,and garnish with the parsley. Serves 4.

German - Cabbage Soup

Ingredients:

4 Slices Bacon; thick -- diced

2 Onion -- sliced

1 Turnip -- sliced

2 Carrots -- diced

2 Potatoes -- cubed

1 Cabbage, green -- shredded

4 Cups Chicken stock or bouillon

2 Cups Water

6 Parsley sprigs

1 Bay Leaf

Garnish----- 1/4 Cup Parmesan -- grated

Preparation:

The 6 sprigs of parsley and 1 bay leaf should be tied together with a thread.
In a 6-quart saucepan or pot, combine all ingredients except salt, pepper and cheese. Simmer partially covered for 1 1/2 to 2 hours.
Discard the parsley bundle; season to taste. Pour into hot soup plates and garnish with cheese.

Egypt - Molohia

Ingredients:

1 Pound Fresh Spinach -- washed & chopped

2 Chicken Breast -- diced

1 Large Onion -- diced

Salt And Pepper -- to taste

1/2 Cup Water

2 Tablespoons Butter

10 Cloves Garlic

2 Tablespoons Coriander

1 Cup Rice -- cooked

1 Tablespoon Vinegar Hot Pita Bread -- cut into triangles

Preparation:

1. Combine meat, salt, pepper, onion, water and boil.
2. Smmer until meat is tender.
3. Add spinach, boil 5 minutes.
4. Saute garlic & coriander in butter in another pan, 1 minutes.
5. Combine.
6. When ready to serve rice stir in the vinegar.
7. Serve mixture in pitas, with rice as accompaniment.

Israeli - Hot Olive Salad

Ingredients:

1 Pound Green Olives -- pitted Drained

2 Large Tomatoes -- grated

1/3 Cup Olive Oil

6 Cloves Garlic -- finely chopped

1 Tablespoon Tomato Paste

3 Slices Unpeeled Lemon

1 Teaspoon Chili Powder

1 Teaspoon Red Pepper

Salt And Pepper -- to taste

Preparation:

Put olives in saucepan, cover with water. Bring to a boil. Drain cover with water again and bring to a boil and drain again. In another saucepan, mix tomatoes with oil, garlic and tomato paste. Simmer for 5 minutes. Add olives, lemon slices, spices, salt and pepper. Mix well. Add a little water and simmer over low heat until the water is absorbed. Remove lemon and serve

Algerian - Chicken Couscous

Ingredients:

2 Tablespoons Olive Oil

1 Medium Onion -- chopped

2 Cloves Garlic

1 Tablespoon Cumin

1/2 Teaspoon Cinnamon

1/2 Teaspoon Cayenne

1 Can Tomato -- diced

2 Medium Carrots -- chopped

2 Stalks Celery -- chopped

1 Cup Cauliflower -- chopped

1 Medium Red Bell Pepper -- chopped

1 Medium Turnip

1 Cup Chicken Broth

1 Pound Chicken Breast -- strips

1 Medium Zucchini -- dials

1 Cup Water

1 Cup Whole Wheat Couscous

3 Tablespoons Parsley

Preparation:

Saute in oil, onion and garlic 5 mintues. stir in seasonings. Add tomatoes, carrots, clelry, cauliflower, pepper, turnip and broth. Boil, reduce heat and simmer 15 minutes. Add chicken and zucchini, 10 more milnutes. Cook couscosu as directed, fluff with fork, stir into mixture.

Italian - Pasta E Patate

Ingredients:

2 Ounces Pancetta -- finely chopped

2 Tablespoons Olive Oil

1 Medium Onion -- finely chopped

1 Small Carrot -- finely chopped

1 Stalk Celery -- finely chopped

1/4 Cup Parsley -- finely chopped

1 Pound Potatoes -- diced

1 Clove Garlic -- finely chopped

2 Cups Chicken Broth

Salt And Pepper -- to taste

1 Can Plum Tomatoes -- diced

1 Pound Tubetti -- or ditalini

1/2 Cup Romano Cheese -- grated

Preparation:

In large saucepan, cook pancetta in olive oil until lightly browned. Add onion, carrot, celery and parsley. Cook about 8 minutes. Stir in potatoes and garlic and cook for 2 minutes. Add broth, salt, and pepper. Bring to a simmer and cook for 15 minutes. Add tomatoes and cook for 10 minutes. Cook pasta as directed. Stir in pasta to the sauce, add water if necessary. Serve.

Belgian - Meatloaf

Ingredients:

1 Cup Bread Crumbs

3/4 Cup Milk

3 Tablespoons Unsalted Butter

1 Large Onion -- finely chopped

5 Ounces White Mushrooms -- sliced

1 Clove Garlic -- finely chopped

2 Pounds Ground Beef

1 Large Egg

3 Tablespoons Parsley -- finely chopped

1 Teaspoon Fresh Sage -- finely chopped

1 Teaspoon Fresh Oregano -- finely chopped

1 Teaspoon Fresh Thyme -- finely chopped

1 Teaspoon Salt 1 Teaspoon Pepper

1 Pinch Nutmeg

1 Tablespoon Port

1 Tablespoon Cognac

1 Teaspoon Unsalted Butter -- melted

1 Sprig Rosemary -- for garnish

Preparation:

Preheat oven to 450 degrees. Soak the bread in the milk. Melt butter in medium skillet. Add onion and saute for 2 minutes. add mushrooms and saute for 5 minutes. Add garlic and saute for 1 minute. In a mixing bowl, add ground beef and egg. Squeeze the bread dry and add to bowl. add onion mixture, parsley, sage, oregano, thyme, salt, pepper, nutmeg, port and cognac. mix well. brush a meatloaf pan with melted butter. Place meat in pan. Decorate top with the rosemary. Bake for 30 minutes. Reduce heat to 400 degrees and bake for 15 minutes more. Remove from oven and let rest for 10 minutes.

Canadian - Alberta Beef

Ingredients:

4 Slices Bacon -- Chopped

2 Large Onion -- Chopped

2 Tablespoons Paprika

1 Teaspoon Caraway Seed

2 Pounds Round Steak -- Cubed

Salt And Pepper -- To Taste

1 Cup Beef Stock

1/2 Cup Red Wine

1 Cup Sour Cream

2 Tablespoons Flour

3 Tablespoons Olive Oil

1 Pound Portobello Mushrooms -- Sliced

1 Medium Red Bell Pepper -- Chopped

1 Medium Green Bell Pepper -- Chopped

12 Ounces Pasta -- Cooked

Preparation:

Saute bacon until crisp. Remove and set aside. Add onions and saute for 5 minutes. Add paprika and caraway, saute for 1 minute. Add beef and toss well. Season with salt and pepper. Add stock and wine. Bring to a boil and simmer for 1 hour. Whisk sour cream and flour together, add to meat mixture. Saute mushrooms in oil for 3 minutes. Add peppers and saute for another 5 minutes. Season with salt and pepper. Top pasta with beef mixture, mushroom mixture and sprinkle with bacon.

African - Chicken and Rice

Ingredients:

3 Pounds Chicken

2 Cans Stewed Tomatoes

2 Cups Water

2 Teaspoons Salt

1/4 Teaspoon Pepper

1 Cup Uncooked Rice

3/4 Cup Smoked Ham -- cubed

1/4 Teaspoon Cinnamon

1/2 Teaspoon Red Pepper

1 Package Green Beans 2 Onions -- chopped

Preparation:

Heat chicken, tomatoes, water, salt & pepper, to boiling. Reduce heat, cover and simmer for 30 minutes in dutch oven. Add other ingredients, return to boil, reduce heat, cover and simmer 30 more minutes.

India - Broccoli Dal Curry

Ingredients:

1 Cup Lentils

4 Tablespoons Ghee

2 Medium Onions -- Chopped

1 Teaspoon Chili Powder

2 Teaspoons Black Pepper

2 Teaspoons Cumin

1 Teaspoon Coriander -- Ground

2 Teaspoons Turmeric

1 Lemon Lemon Juice

2 Medium Broccoli -- Chopped

2 Cups Chicken Broth

1/2 Cup Dried Coconut -- Optional

1 Tablespoon Flour

1 Teaspoon Salt

1 Cup Cashews -- Optional

Preparation:

Heat ghee in saucepan and saute onions until well browned. Add chili powder, pepper, cumin, coriander and turmeric. Stir and cook, 1 minute. Add lentils, lemon juice, broth and coconut if using. Bring to boil, reduce heat and simmer for 25 minutes. Steam broccoli for 7 minutes. Plunge broccoli in cold water and set aside. Remove 1/3 cup of liquid from the lentil mixture. Add to flour to form a smooth paste. Return to pan, add broccoli, salt and nuts if using. Simmer for 5 minutes. Serve over Basmati rice.

Italian - Mushroom and Artichoke Pesto

12 Ounces Mushroom -- chopped 3 Cloves Garlic -- finely chopped 1 Small Can Artichoke Hearts -- chopped 3 Tablespoons Olive Oil 4 Ounces Black Olives -- finely chopped 12 Ounces Pasta 1 Teaspoon Rosemary 1/2 Teaspoon Oregano 1 Tablespoon Fresh Basil -- finely chopped Pepper -- to taste 2 Ounces Parmesan Cheese -- grated
Directions Saute mushrooms and garlic in olive oil until mushrooms are cooked through. Add olives artichoke hearts and set aside. Cook pasta as directed. Toss pasta with mushroom sauce and remaining ingredients and serve topped with parmesan cheese. Serves 4

Romanian - Pork and Veggies

1 Medium Onion -- chopped 3 Cloves Garlic -- chopped 2 Medium Carrots -- chopped 2 Medium Zucchini -- chopped 2 Tablespoons Olive Oil 1 Tablespoon Paprika 1 Pinch Nutmeg 1 Tablespoon Fresh Parsley -- chopped 1 Tablespoon Tomato Paste 1 Can Red Kidney Beans -- drained 1 Can White Beans -- drained 2/3 Cup Stock -- OR *** Tomato Juice Salt And Pepper -- to taste Sour Cream -- garnish
Directions Saute onions, garlic, carrots and zucchini for 5 minutes. Stir in all but sour cream. Cook over low heat for 10 minutes, top with sour cream and serve

Hungarian - Goulash

Greek - Almond and Raspberry Cake

1/3 Cup Brown Sugar 3/4 Cup Flour 1/2 Cup Quake Oats 1/2 Cup Chocolate Chips 1/2 Cup Butter -- Chopped 1/2 Cup Butter 1/2 Cup Sugar 3 Medium Eggs 1 Cup Almonds -- Chopped 1/2 Teaspoon Salt 1/2 Teaspoon Almond Extract 1/2 Cup Seedless Raspberry Preserves Confectioner's Sugar
Directions Combine brown sugar, flour, oats, and chocolate chips, mix well. Cut in chopped butter. Pat the crumb mixture into 9 inch buttered pan. Cream together butter and sugar, add eggs, beat well, add almonds, salt and almond extract, mix well, spread preserves over crust, pour almond batter over the preserves, bake for 40 minutes at 350 degrees, dust with confectioner's sugar and serve

Swiss - Rosti

2 Pounds Waxy Potatoes -- Cooked And Grated Salt And Pepper -- To Taste 4 Tablespoons Olive Oil 2 Tablespoons Butter
Directions Heat half the oil and butter in a pan. Season potatoes with salt and pepper. Form into a pancake shape. Saute potatoes in pan on 1 side for 20 minutes or until a deep golden brown. Remove from pan, add remaining oil and butter, flip over potatoes and repeat until the other side is a similar color. Serve

Egyptian - Bean Soup

1 Cup Navy Beans -- Cooked 1 Large Onion -- Chopped 1/2 Teaspoon Ground Cloves 6 Cloves Garlic -- Chopped 8 Cups Chicken Stock 1 Can Tomatoes -- Chopped 1/2 Cup Parsley -- Chopped 1/2 Cup Sage -- Chopped 1/2 Cup Thyme -- Chopped 2 Tablespoons Olive Oil 1/2 Pound Chorizo -- Crumbled Salt And Pepper -- To Taste
Directions Combine onions, cloves, garlic and stock. Boil and simmer for 30 minutes. Add tomatoes, parsley, sage, thyme, oil and chorizo. Simmer for 8 minutes. Add salt, pepper and beans. Simmer until the beans are heated through. Serve

Korean - Chicken and Noodle Soup

2 Pounds Chicken 8 Cups Chicken Broth Salt -- to taste 3 Tablespoons Hot Chili Powder 3 Tablespoons Soy Sauce 1 Tablespoon Sesame Oil 1 Pound Soba Noodles 2 Large Scallion -- finely chopped 4 Cloves Garlic -- finely chopped
Directions Cook chicken in broth and salt until tender about 45 minutes. Remove chicken and reserve broth. Shred the mead by hand. Mix the shreds with chili powder, soy sauce and sesame oil. Mix well so the chicken develops a red color. Bring the reserved broth to a boil, add the noodles, scallions and garlic. Cook noodles as directed. Pour broth and noodles into a large serving bowl, add chicken and serve

Scotish - Highlander Chocolate Scones

2 1/4 Cups Bisquick® Baking Mix 1/4 Cup Baking Cocoa 1/2 Cup Sugar 1 Teaspoon Almond Extract 1/2 Cup Plain Yogurt 1 Egg **Spread** 1/2 Cup Cream Cheese -- softened 1/4 Cup Orange Marmalade 1/2 Teaspoon Ginger Root -- grated
Directions Mix together dry ingredients. Stir in remaingn scone ingredients until soft dough forms. Knead 5-6 times. Place on cookie sheet, pat into 8 inch circle. Cut into 8 wedges, but do not separate. Bake at 425* for 12 minutes.
For Spread: combine all 3 mix well.

Cuban - Smokey Sandwich

1 Medium Onion -- thinly sliced 1 Medium Pepperocini Peppers -- thinly sliced 1 Small Red Bell Pepper -- thinly sliced 1/4 Cup Cilantro -- chopped 3 Tablespoons Olive Oil 2 Tablespoons Lemon Juice 1/4 Teaspoon Lemon Zest Salt And Pepper -- to taste 4 Kaiser Rolls -- halved Vegetable Oil 10 Ounces Smoked Mozerella -- thinly sliced 1 Pound Roast Pork -- thinly sliced Mustard -- if desired
Directions Mix everyting preceding the kaiser rolls in a bowl. Spread 2 tablessppons of this onion relish onto each kaiser half. Coat a large skillte twith a thin layer fo vegetable oil. Put bun halves in skillet. Place cheese on bun, then roast pork then cheese again. Weight this down with another skillet, one that can encompass al sandwiches. Once bottom layer of cheese has melted, carelfully flip sikllets and melt the other side with the other skillet facing downward. Serve

Romanian - Potato Soup

2 Large Leeks -- Chopped 1 Tablespoon Olive Oil 1 Pound Potatoes -- Cubed 1 Can Tomato Paste Salt And Pepper -- To Taste 4 Tablespoons Sour Cream 4 Tablespoons Parmesan Cheese 2 Cans Chicken Broth
Directions Saute leeks in oil for 5 minutes. Add potatoes and stock. Simmer for 20 minutes. While still in the pan, mash coarsely. Mix in tomato paste, salt and pepper. Simmer for 5 minutes. Stir in sour cream and cheese. Serve

Belgian - Almond Bread

2 1/4 Teaspoons Active Dry Yeast 3 Cups Bread Flour 3/4 Teaspoon Cinnamon 3/4 Cup Brown Sugar 1 1/2 Teaspoons Salt 6 Tablespoons Unsalted Butter 3/4 Cup Ground Almonds 3/4 Teaspoon Almond Extract 1 1/2 Tablespoons Orange Peel -- grated 1 Cup Water
Directions Place all ingredients in bread machine according to manual instructions. Process using bread cycle

Vietnamese - Lemon Beef

1 Tablespoon Peanut Oil 1 Pound Beef -- Cubed 1 Medium Egg 1 Tablespoon Cornstarch 3 Cloves Garlic -- Chopped 1 Tablespoon Fish Sauce 2 Teaspoons Cornstarch -- Mixed With 2 Teaspoons Water Salt And Pepper -- To Taste 1 Lime Lime Juice 2 Tablespoons Cilantro 1 Medium Jalapeno -- Chopped Cooked Rice
Directions Mix oil, egg and cornstarch together. Pour over beef and marinate for 20 minutes. Add beef and marinade to a pan. Saute until beef is well browned. Add garlic and saute for 1 minute. Add cornstarch and water mixture. Simmer for 1 minute. Add remaining ingredients except rice and saute for 3 minutes. Serve over rice.

Austrian - Garlic Roasted Braten

4 Cloves Garlic 1 Tablespoon Butter 2 Tablespoons Olive Oil 6 Large Sirloin Steak 1/3 Cup Madeira 1/3 Cup Pickle Juice 1 Cup Beef Stock 1/2 Cup Parsley -- chopped Salt And Pepper -- to taste
Directions Puree garlic and butter in food processor. Saute steaks in oil until done to your lijking. Remove and keep warm. fAdd madiera and pickle juice, reduce by 3/4. Add stock and reduce to about 1 cup. Add garlic butter, parsley salt and pepper. Serve pouring sauce over steaks

Irish - Mushroom Soup with Bacon

3 Tablespoons Butter 1 Medium Onion -- Chopped 1 Clove Garlic -- Chopped 12 Ounces Mushroom -- Sliced 2 Tablespoons Flour 3 Cups Chicken Stock 1/2 Cup Milk -- Optional 2/3 Cup Sour Cream 4 Slices Bacon -- Crisply Cooked Salt And Pepper -- To Taste 4 Tablespoons Chervil -- Chopped
Directions Saute onions, garlic and mushrooms in butter until browned. Add flour and stir well. Add stock and milk. Stir well. Bring to a boil. Simmer for 20 minutes. Add salt and pepper and sour cream. Bring to a serving temperature. Do not Boil. Serve sprinkled with bacon and chervil

Azt ec - Vegetable Soup

3 Cups Chicken Stock 1 Bunch Scallion -- Chopped 2 Medium Carrots -- Sliced 1 Can Tomatoes -- Chopped 1 Medium Jicama -- Chopped 6 Ounces French-Style Green Beans 3 Stalks Celery -- Chopped 1 Tablespoon Parsley -- Chopped 1/2 Teaspoon Salt
Directions Combine all ingredients in a large pot. Simmer over low heat for 1 hour. Serve

Jamaican - Coconut Bread

4 Cups Four 3 1/2 Teaspoons Baking Powder 1/2 Teaspoon Cinnamon 1/2 Teaspoon Nutmeg 1 Pinch Salt 2 Cups Sugar 2 Cups Coconut -- Grated 2 Large Egg -- Beaten 1/2 Cup Evaporated Milk 1/2 Cup Unsalted Butter -- Melted 1 Tablespoon Water
Directions Soft flour, baking powder, cinnamon, nutmeg and salt together into large bowl. Stir in sugar and cocunut, beat in eggs, milk and butter. Add water, stir well. Divide dough into two greased loaf pans, bake for 1 hour at 325 degrees.

Scotland - Roasted Chicken

3 Pounds Salmon Fillet 2 Tablespoons Butter -- melted 1/2 Teaspoon Salt Pepper -- to taste 2 Tablespoons Lemon Juice 1/4 Cup White Wine 1/4 Cup Water
Directions Get a big piece of foil, big enough to envelop the fish, Brush the fish and the foil with the melted butter. Sprinkle fish with salt, pepper and lemon juice. wrap up fish, place on cookie sheet and bake at 350 degrees for 40 minutes. halfway through, open foil and pour wine and water in and rewrap, trying to contain liquid.

UK - Baked Salmon

Swedish - Meatballs

Ingredients 1 1/2 Cups Bread Crumbs 1/2 Cup Milk 1 Pound Ground Beef 3 Medium Eggs -- beaten 1 Medium Onion -- chopped 1 Teaspoon Garlic Powder 2 Teaspoons Salt 1/4 Teaspoon Pepper 2 Teaspoons Nutmeg 1 Teaspoon Dry Mustard 2 Tablespoons Butter 2 Cups Beef Broth 2 Teaspoons Tomato Sauce 1 1/2 Cups Sour Cream 1 Clove Garlic -- chopped 1 Dash Worcestershire Sauce 1 Dash Soy Sauce Egg Noodles
Directions Soak the bread crumbs in the milk; mix with the ground beef. Add the eggs, onion, garlic powder, salt, pepper, nutmeg, and mustard; mix throughly. Shape into 40-50 bite sized meatballs. Fry in the butter until brown on all sides.
Mix the remaining ingredients in a separate pan or crockpot. Simmer until the sauce thickens. If necessary, add a little flour or cornstarch to give the sauce enough body to stick to the meatballs. Add cooked meatballs. Serve with toothpicks.

Turkey - Baked Manti

5 Ounces Ground Beef 1 Small Onion -- finely chopped Salt And Pepper -- to taste 2 Tablespoons Mint Leaves -- chopped 3 Cups Yogurt 2 Teaspoons Garlic -- finely chopped 7 Ounces Won-Ton Wrappers 3 Cups Chicken Stock -- heated 5 Tablespoons Butter -- melted 1 Teaspoon Paprika 1/4 Teaspoon Cayenne Mint Leaves -- for garnish
Directions Mix ground beef, onion, salt, pepper and mint together and set aside. Mix yogurt and garlic and let come to room temperature. Slice the stack of won ton wrappers in half and then half again until you have 4 stacks of small square wrappers. Place a small amount of meat mixture in the center of each square. Dampen the edge of the wrappers and bring all four corners up and seal together. Place them on a baking sheet. Preheat oven to 375 degrees. Bake for 15 minutes or until lightly browned. Remove from the oven and place in a large baking dish and pour heated chicken broth over. Bake for 15 minutes. Remove from oven and transfer to serving bowls. Pour yogurt-garlic mixture over the top. Whisk together the butter, paprika and cayenne and pour over yogurt sauce. Sprinkle with mint leaves and serve

Polish - Ravioli

3 Medium New Mexico Green Chiles Boiling Water 3 Medium Baking Potatoes -- peeled and quartered 1/4 Cup Butter 5 Cloves Garlic -- finely chopped 2 Medium Jalapeno -- finely chopped 5 Ounces Gruyere Cheese -- shredded 16 Egg Roll Skins 1/4 Cup Sour Cream Cayenne -- to taste
Directions Cover dried chiles with boiling water and let sit for 1 hour. Cook and mash potatoes. Melt butter. Measure out 1 tablespoon and set aside. Add garlic and jalapenos with butter in pan. Cook for 2 minutes. Add potato mixture. Remove stems and seed from chiles and puree in food processor with enough liquid to make a thick paste. Add 3 tablespoons of this paste to the potato mixture. Add cheese and season with salt to taste. Place about 1 tablespoon of filling in the center of each square. Seal edges with water. Let sit for 30 minutes. Cook ravioli in boiling water for 4 minutes. Drain and serve topped with remaining butter and sour cream. Sprinkle on the cayenne

Singapore - Hot Pasta

10 ounces linguine (or any pasta of your liking)
4 tablespoons blended fresh RED chilies (finely minced)
2 tablespoons blended onions (finely chopped)
A pinch of blended garlic (1 garlic clove, finely minced)
100 grams (approximately 4 ounces) chicken pieces (seasoned or plain)
6 fishballs, sliced very thinly*
1/4 small cabbage, sliced very thinly
2 tablespoons vegetable oil
1 small green chili
salt and pepper to taste

Cook pasta as directed from the packaging; drain and put aside. Heat oil in frying pan and fry the onions, garlic and chilies until fragrant. And add salt and pepper to taste. Add in the chicken pieces and fishballs and stir-fry until the chicken pieces are cooked. Add in the pasta and stir-fry until heated through. Add in the cabbage and stir-fry until just heated through and slightly limp, yet still brightly green. Do not overcook the cabbage. Cut up the green chili on top of the pasta as garnish Ready to serve

Spanish - Orange Flan

Caramel 1 cup sugar 1/2 cup water Flan 1 cup milk 2 tablespoons orange-flavored liqueur or orange juice 1 teaspoon grated orange peel 4 egg yolks 2 whole eggs 1 can (14 oz) sweetened condensed milk Cake 1 box Betty Crocker® SuperMoist® yellow cake mix 1 1/4 cups water 1/3 cup vegetable oil 2 teaspoons grated orange peel 3 whole eggs

1. In 2-quart heavy saucepan, heat sugar and 1/2 cup water to boiling. Reduce heat to medium. Cook without stirring 18 to 22 minutes or until sugar turns golden brown in color and is caramelized. Into 2 ungreased 9-inch round cake pans (do not use dark or nonstick pans), quickly pour caramelized sugar and immediately tilt pans so sugar covers bottoms; set aside. 2. Fill shallow pan half full with water; place on lowest oven rack. Heat oven to 325°F. 3. In medium bowl, beat 1 cup milk, the liqueur, 1 teaspoon orange peel, egg yolks, whole eggs and sweetened condensed milk with wire whisk or fork until blended. Pour milk mixture over caramelized sugar in each pan. 4. In large bowl, beat cake mix, 1 1/4 cups water, the oil, 2 teaspoons orange peel and 3 eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Spoon mixture evenly over milk mixture in pans. 5. Bake cakes on middle rack 45 to 55 minutes or until cakes spring back when touched lightly in center. Cool 30 minutes; run knife or spatula around edges of pans. Place serving plate upside down on each pan; turn plate and pan over. Leave pans over cakes 1 minute so caramel can drizzle over cakes. Serve warm or cold. Store covered in refrigerator.

Russian - Cherry Cream Cake

3/4 Cup Sour Cherries -- drained 1 Cup Buttermilk 1 1/4 Cups Sugar 2 Large Eggs -- well beaten 2 1/2 Cups All-Purpose Flour 1 1/2 Teaspoons Baking Soda 1 Pinch Salt 2 Cups Sour Cream 2 Tablespoons Sugar 1/2 Cup Sour Cherries -- mashed 1/2 Cup Walnuts -- chopped 3 Tablespoons Cherry Liqueur Sour Cherries -- for garnish Walnuts -- for garnish
Directions In food processor, process 3/4 cup sour cherries for 2 pulses. Transfer the cherries to a large bowl. Add buttermilk, sugar and eggs and beat for about 1 minute. Sift the dry ingredients together. Fold into the cherry mixture and beat until well blended. Preheat oven to 375 degrees and butter a 9 inch springform pan. Pour batter into the pan and bake until a cake tester comes out clean, 40 minutes. Cool the cake completely on a rack. To make the cream, whisk the sour cream and sugar together in a medium bowl for 2 minutes. Add the cherries, walnuts and liqueur and beat until well blended. Remove cake from the pan. Carefully cut cake crosswise into three layers. Set one layer, cut side up, on a platter and brush with 1/4 of the cream. Top with the second layer and repeat procedure. Top with the third layer, cut side up. Spread the remaining cream on top and sides of the cake. Decorate the top with the cherries and walnuts and refrigerate for 8 hours.

Morroco - Beef and Vegetables

2 Tablespoons Olive Oil 2 Large Onions -- chopped 4 Cloves Garlic -- chopped 2 Pounds Beef -- cubed 1 Can Italian Tomatoes -- 28 oz 2 Cups Chickpeas -- cooked 4 Medium Potatoes -- peeled & cubed 4 Medium Carrot -- chopped Salt And Pepper -- to taste 1 Tablespoon Cumin 2 Teaspoons Paprika 1 Teaspoon Ginger 1/2 Teaspoon Cinnamon 1 Teaspoon Coriander
Directions Saute onions in olive oil until golden. Add all to crockpot. Cover and cook low setting, 4-6 hours

Sweet and Sour Pork

2 pounds pork boneless top loin Vegetable oil 1/2 cup Gold Medal® all-purpose flour 1/4 cup cornstarch 1/2 cup cold water 1/2 teaspoon salt 1 egg 1 can (20 ounces) pineapple chunks in syrup, drained and syrup reserved 1/2 cup packed brown sugar 1/2 cup white vinegar 1/2 teaspoon salt 2 teaspoons soy sauce 2 medium carrots, cut into thin diagonal slices 1 garlic clove, finely chopped 2 tablespoons cornstarch 2 tablespoons cold water 1 medium green bell pepper, cut into 3/4-inch pieces 8 cups hot cooked rice

1. Trim excess fat from pork. Cut pork into 3/4-inch pieces. 2. Heat 1 inch oil deep fryer or Dutch oven 360ºF. 3. Beat flour, 1/4 cup cornstarch, 1/2 cup cold water, 1/2 teaspoon salt and the egg in large bowl with hand beater until smooth. Stir pork into batter until well coated. 4. Add pork pieces, one at a time, to oil. Fry about 20 pieces at a time about 5 minutes, turning 2 or 3 times, until golden brown. Drain on paper towels; keep warm. 5. Add enough water to reserved pineapple syrup to measure 1 cup. Heat syrup mixture, brown sugar, vinegar, 1/2 teaspoon salt, the soy sauce, carrots and garlic to boiling in Dutch oven; reduce heat to low. 6. Cover and simmer about 6 minutes or until carrots are crisp-tender. Mix 2 tablespoons cornstarch and 2 tablespoons cold water; stir into sauce. 7. Add pork, pineapple and bell pepper. Heat to boiling, stirr constantly. Boil and stir 1 minute. Serve with rice.

Russian - Tea and Coffee Cookies

1 cup butter or margarine, softened 1/2 cup powdered sugar 1 teaspoon vanilla 2 1/4 cups Gold Medal® all-purpose flour 3/4 cup finely chopped nuts 1/4 teaspoon salt Powdered sugar

1. Heat oven to 400ºF. 2. Mix butter, 1/2 cup powdered sugar and the vanilla in large bowl. Stir in flour, nuts and salt until dough holds together. 3. Shape dough into 1-inch balls. Place about 1 inch apart on ungreased cookie sheet. 4. Bake 10 to 12 minutes or until set but not brown. Remove from cookie sheet. Cool slightly on wire rack. 5. Roll warm cookies in powdered sugar; cool on wire rack. Roll in powdered sugar again.

French - Seafood Crepes

Crepes 2/3 cup Gold Medal® all-purpose flour 1 cup milk 1 tablespoon vegetable oil 1 teaspoon sugar 1/4 teaspoon baking powder 1/4 teaspoon salt 1 egg Filling 2 tablespoons butter or margarine 1/4 cup chopped fresh mushrooms 4 medium green onions, chopped (1/4 cup) 2/3 cup small cooked shrimp 1 package (6 oz) frozen cooked crabmeat, thawed, drained 1/2 cup half-and-half 2 packages (3 oz each) cream cheese, cubed 1 cup shredded Swiss cheese (4 oz)

1. In medium bowl, beat all crepe ingredients with wire whisk or hand beater until smooth. For each crepe, lightly butter 7- or 8-inch skillet; heat over medium heat until bubbly. Pour slightly less than 1/4 cup batter into skillet; rotate skillet until batter covers bottom. Cook until light brown; turn and cook other side until light brown. Stack crepes, placing waxed paper between each. Keep crepes covered to prevent them from drying out. 2. In 2-quart saucepan, melt butter over medium heat. Cook mushrooms and 2 tablespoons of the onions in butter, stirring occasionally, until onions are tender. Stir in shrimp, crabmeat, half-and-half and cream cheese. Cook over medium heat, stirring constantly, until cheese is melted. 3. Spoon about 1/4 cup seafood mixture down center of each crepe; roll up. Place in 11x7-inch (2-quart) glass baking dish. Sprinkle with Swiss cheese. 4. Microwave uncovered on High 4 to 6 minutes or until cheese is melted and crepes are heated through. Sprinkle with remaining 2 tablespoons onions

Jamaican - Ham and Bean Soup

1 tablespoon vegetable oil 1/3 cup frozen chopped onion 2 cans (16 oz each) Old El Paso® vegetarian refried beans 1 can (11 oz) Green Giant® Mexicorn® whole kernel corn with red and green peppers, undrained 1 can (11 oz) Green Giant® white shoepeg corn, undrained 1 can (4.5 oz) Old El Paso® chopped green chiles, undrained 1/2 cup Old El Paso® Thick 'n Chunky salsa (any variety) 1 can (14 oz) chicken broth 1 teaspoon Jamaican jerk seasoning (dry) 1 lb lean cooked ham, cut into 1/2-inch pieces 1 can (2 1/4 oz) sliced ripe olives, drained 1/3 cup lime juice 6 tablespoons sour cream 6 lime slices, if desired

1. In 3-quart saucepan, heat oil over medium heat. Add onion; cook 3 to 4 minutes, stirring frequently, until tender. 2. Stir in refried beans, both cans of corn, chiles, salsa, broth and jerk seasoning. Heat to boiling. Reduce heat to low; simmer 5 minutes, stirring occasionally. 3. Stir in ham, olives and lime juice. Cook 3 to 4 minutes, stirring occasionally, until thoroughly heated. Ladle soup into individual bowls. Top each serving with 1 tablespoon sour cream and lime slice

Danish - Pancakes

4 large eggs, separated 4 cups all-purpose flour 1 teaspoon salt 1/4 cup sugar 3/4 cup beer 2 cups milk 1 tablespoon melted butter Strawberry preserves In mixing bowl beat egg white until stiff; set aside. In another mixing bowl, beat egg yolks until thick and lemon-colored, add flour and mix well. Add beer, milk, salt and butter and beat until smooth. Carefully fold in egg whites. Pour a little batter in 6-inch greased skillet. Rotate skillet to spread batter over surface. Brown on both sides. Repeat until all batter is used. Serve hot with strawberry preserves.
Makes about 18 pancakes

China - Sweet Fried Wontons

8 ounces pitted dates 1/4 cup chopped walnuts, cashews or almonds Rind of 1 large lemon, finely grated 1 tablespoon orange juice, or as needed 1 (8-ounce) package wonton wrappers Vegetable oil for deep frying Powdered sugar for dusting Chop dates finely and combine with the chopped nuts, lemon rind and orange juice, mixing well. Add a little more orange juice if mixture is too dry to hold together. Form the date mixture into small 1-inch cylinders (about the width of you little finger). Place it diagonally onto a square of wonton pastry. Pick up corner of pastry and place it over the filling, tucking point under. Roll up the wonton into a tube so that the filling is completely enclosed, then twist the ends of the pastry tube, putting a finger in the end to keep the shape like a Christmas firecracker. Continue this procedure until all are made. Heat oil in a wok or deep fryer until very hot (about 375*F or 190*C). When hot, fry a few wontons at a time until golden brown, about 2 minutes. Transfer with a slotted spoon to a layer of paper towels to absorb excess oil. When cool, sprinkle with powdered sugar.

Australia - Homemade Grannies Pie

For Crust: 1 1/4 cups plain (all-purpose) flour 1/2 cup (125g) butter,chopped 2 teaspoons granulated (caster) sugar 4 tablespoons chilled water 1 egg yolk, lightly beaten with 1 tablespoon milk for glazing Sift the flour into a bowl and add chopped butter,using your fingertips, rub the butter into the flour for 2 minutes or until the mixture is fine and crumbly. Stir in the sugar, add almost all the water and mix to a firm dough, adding more water, if necessary. Turn onto a lightly floured surface, press together for 1 minute or until smooth. Roll out the pastry until it is large enough to cover the base and side of a 9-inch (23cm) diameter pie dish, line the dish with pastry, trim away excess; crimp the edges; brush with egg glaze. Refrigerate for about 20 minutes. Preheat the oven to 350*F (175*C), cut a piece of parchment (baking) paper to cover the pastry lined pie dish, spread a layer of dried beans or rice over the paper, bake for 10 minutes, remove from the oven and discard the paper and beans, return pastry to the oven for 10 minutes or until lightly golden. Cool.
Filling Ingredients: 2 eggs (lightly beaten) 3/4 cup packed brown sugar 2 cups (500g) pumpkin, cooked, mashed and cooled 1/3 cup cream 1 tablespoon sweet sherry 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/2 teaspoon ground ginger Whisk the eggs and sugar in a bowl, add the cooled pumpkin, cream, sweet sherry and spices and stir to combine thoroughly, pour the mixture into the cooled pastry shell, smooth the surface with the back of a spoon, then bake for 40 minutes or until set. (If the pastry edges begin to brown to much, cover the edgeswith foil.) Allow the pie to cool to room temperature and then decorate. Serve with cream or ice cream.

French - Roasted Chicken Provencale

3 pound chicken 1 small onion 1 garlic clove 2 plum tomatoes 1/4 cup Kalamata olives 1/2 cup packed fresh basil leaves 1/2 cup dry white wine 3/4 cup veal stock Preheat oven to 450*F (230*C). Season chicken with salt and pepper. In an 8 to 10-inch ovenproof skillet roast chicken in middle of oven 20 minutes. Reduce temperature to 350*F (175*C). Roast chicken 40 minutes more, or until a thermometer inserted in fleshy part of an inner thigh registers 170*F (80*C), and juices run clear. Transfer chicken to a cutting board and keep warm, loosely covered. While chicken is roasting, finely chop onion and garlic separately. Seed tomatoes and cut into 1/4-inch dice. Pit olives and finely slice. Chop enough basil to measure 2 tablespoons and cut remaining leaves into thin strips. Pour off all but 2 teaspoons fat from skillet and sauté onion over medium-high heat, stirring, 30 seconds. Add garlic and sauté, stirring, 30 seconds. Add wine and deglaze skillet, scraping up brown bits. Simmer mixture until reduced by about half. Add stock and return mixture to a simmer. Add tomato and olives and simmer until sauce is slightly thickened, about 3 minutes. Stir in basil strips and remove pan from heat. Cut chicken into 4 serving pieces. Pour sauce over chicken and sprinkle with chopped basil.

Germany - Apple Strudel

4 medium tart green apples, peeled, cored, quartered, sliced 1 cup toasted sliced almonds, chopped, divided use 1 cup sour cream 1/2 cup heavy whipping cream 1 teaspoon vanilla extract 2/3 cup raisins 1 cup sugar Pinch of ground cinnamon 1 slice of sponge cake, 10 x 2 1/4-inch 1/3 cup rum 1 sheet prepared frozen puff pastry, thawed according to package directions Egg Wash: 1 egg beaten with 1 teaspoon water 1 tablespoon sugar Optional Garnish: whipped cream and fresh berries Preheat oven to 375*F (190*C). In a large bowl, combine apples, 3/4 cup of the almonds, sour cream, whipping cream, vanilla, raisins, sugar and cinnamon. Toss gently. Allow to stand at room temperature for 30 minutes. Place puff pastry on a lightly floured, dry surface. Using a rolling pin, roll until approximately 12 x 6 x 1/8-inch. Place on baking sheet. Place sponge cake down the middle. Drizzle rum over cake. Place apple mixture on top of cake. Fold puff pastry over the top and seal. Seal ends, too. Brush with egg wash. Sprinkle on remaining almonds and 1 tablespoon sugar. Bake in middle of preheated oven until golden brown, approximately 20 to 25 minutes

Jamaican - Coconut Pudding

1/2 shredded or flaked coconut 1/4 cup dry bread crumbs 1 cup milk 2 eggs 2 tablespoons butter 2 tablespoons sugar 1/8 teaspoon salt Preheat oven to 350*F (175*C). Put all ingredients in a blender and beat until smooth. Pour into a buttered pie dish and bake for 1 hour.

Australia - Cookie bars

1 cup butter 1 cup granulated sugar 4 large eggs (beaten) 2 cups self raising flour* Icing (recipe follows) Preheat oven to 350*F (175*C). Grease a 13 x 9 x 2-inch pan and set aside. Cream butter and sugar, gradually add the eggs and mix well. Add 1/3 cup of flour at a time, stirring gently and thoroughly after each addition. Place batter in pan and bake for 1 to 1 1/4 hours, decreasing the temperature to 325*F (160*C) after 30 minutes. Place on a rack to cool.
Icing

2 cups powdered sugar 2 tablespoons baking cocoa 1 tablespoon boiling water 1 teaspoon vanilla extract 1 1/2 cups sweetened shredded (desiccated) OR flaked coconut Sift powdered sugar into a bowl, add boiling water and vanilla to baking cocoa and stir into powdered sugar, beat well. Cut cooled cake into 24 rectangular-shaped bars and ice on all sides. This is best done using a pair of tongs and dipping the cake into the icing mixture, then roll the iced cake in the coconut, coating well. Allow to dry on a rack

Fajita Salad

1 bag (16 oz) classic iceberg lettuce mix 1 package (9 oz) frozen cooked chicken breast strips, thawed 1 package (9 oz) frozen cooked seasoned beef strips, thawed 1 container (12 oz) refrigerated guacamole 1 large bell pepper, cut into strips 1 small onion, sliced 2 cups shredded Cheddar cheese (8 oz) 1 1/2 cups sour cream 4 large plum (Roma) tomatoes, sliced

1. In 13x9-inch (3-quart) glass baking dish, layer lettuce, chicken and beef; press lightly. Layer guacamole, bell pepper, onion and 1 cup of the cheese over beef. Spread sour cream over cheese. Sprinkle with tomatoes and remaining 1 cup cheese. 2. Cover; refrigerate about 2 hours to blend flavors.

Indian - Rice and Lentils

8 medium green onions, chopped (1/2 cup) 1 tablespoon finely chopped gingerroot 1/8 teaspoon crushed red pepper 2 garlic cloves, finely chopped 5 1/4 cups vegetable broth 1 1/2 cups (12 ounces) dried lentils, sorted and rinsed 1 teaspoon ground turmeric 1/2 teaspoon salt 1 large tomato, chopped (1 cup) 1/4 cup shredded coconut 2 tablespoons chopped fresh mint leaves or 2 teaspoons dried mint leaves 3 cups hot cooked rice 1 1/2 cups plain fat-free yogurt

1. Spray 3-quart saucepan with cooking spray. Cook onions, gingerroot, red pepper and garlic in saucepan over medium heat 3 to 5 minutes, stirring occasionally, until onions are tender. 2. Stir in 5 cups of the broth, the lentils, turmeric and salt. Heat to boiling; reduce heat. Cover and simmer 25 to 30 minutes, adding remaining broth if needed, until lentils are tender. 3. Stir in tomato, coconut and mint. Serve over rice and with yogurt.

Italian - Grilled Smoked Mozzarella

4 scamorza, or smoked mozzarella, 8 to 12 ounces each, cut in 1/2
1/4 cup best quality sun-dried tomatoes, cut into thin julienne
1/2 cup olio piccante, recipe follows
1 bunch fresh marjoram

Preheat the grill and oil it with an oil-soaked towel. If you don't have a grill, a nonstick saute pan will work in this case.

Place the pieces of scamorza cut side down on the hottest part of the grill and cook 5 to 6 minutes, until a dark golden brown skin forms. Gently turn scamorza and repeat on the rounded side.

Remove to a platter and sprinkle each with a few pieces of tomato. Drizzle with a bit of hot oil and place the bunch of marjoram in the center of the plate for each of the guests to pinch a little onto their portion.

Spicy Oil: Olio Piccante

2 cups extra-virgin olive oil
8 jalapenos, seeded and chopped into 1/8-inch dice
2 tablespoons red chili flakes
2 tablespoons paprika

Place oil, jalapenos, chili flakes, and paprika in a medium saucepan and place over medium heat. Heat to 175 degrees F, remove from heat and allow to cool.

German - Slow cooker Reuben sandwiches

1 package (2 pounds) refrigerated sauerkraut 1 package (2 to 3 pounds) corned beef brisket 1 cup Thousand Island dressing 16 slices pumpernickel rye bread, toasted 8 slices (1 ounce each) Swiss cheese

1. Place sauerkraut in 3- to 4-quart slow cooker. Place beef brisket on sauerkraut. (If brisket includes packet of spices, sprinkle spices over brisket.) 2. Cover and cook on Low heat setting 9 to 11 hours. 3. Remove beef from cooker; place on cutting board. Cut beef into slices. To serve, spread 1 tablespoon dressing on each toast slice. Using slotted spoon to remove sauerkraut from cooker, top 8 slices toast with 1/2 cup sauerkraut each. Top sauerkraut with beef slices and cheese slice. Top with remaining toast.

Japanese Chicken Tempura

1 package chicken tenders
water
Katakuriko, tempura flour to roll chicken in
2 to 3 eggs, beaten
sea salt and pepper, to taste
16 shiso leafs, or 1 for each chicken tender strip
toothpicks, to secure the chicken
cooking oil, for frying
lemon, for drizzling once chicken is cooked

In a bowl, mix one part water and two parts tempura flour and add 1/2 of a beaten egg.
Lay an inch or so of tempura flour on a separate plate.
Season each chicken tender with sea salt and pepper. Roll them one at a time in the plate of tempura flour, shake off excess flour.
Wrap each tender in a shiso leaf and secure it with a toothpick.
Dunk each chicken tender in the egg-flour mixture, adding more mixture in the same proportions as needed.
Heat oil in sauce pan and fry each tender for three or four minutes until done

Greek - Gyros

4 pita breads (6 inches in diameter) 1/2 cup plain yogurt 1 tablespoon chopped fresh mint leaf or 1 teaspoon dried mint leaves 1 teaspoon sugar 1 small cucumber, seeded and chopped (3/4 cup) 1 pound ground lamb or beef 2 tablespoons water 1 tablespoon lemon juice 1/2 teaspoon salt 1/2 teaspoon ground cumin 1/2 teaspoon dried oregano leaves 1/4 teaspoon pepper 2 garlic cloves, finely chopped 1 small onion, chopped (1/4 cup) 2 tablespoons vegetable oil 2 cups shredded lettuce 1 medium tomato, chopped (3/4 cup)

1. Split each pita bread halfway around edge with knife; separate to form pocket. 2. Mix yogurt, mint and sugar in small bowl. Stir in cucumber. 3. Mix lamb, water, lemon juice, salt, cumin, oregano, pepper, garlic and onion. Shape mixture into 4 thin patties. 4. Heat oil in 10-inch skillet over medium heat. Cook patties in oil 10 to 12 minutes, turning frequently, until no longer pink in center. Place cooked patty in each pita pocket. Top with yogurt mixture, lettuce and tomato.

Szechuan Chicken and Pasta

1 lb boneless skinless chicken breasts, cut into 3/4- to 1-inch pieces 1 small red onion, cut into thin wedges 2 cups water 1 1/2 cups uncooked fusilli (corkscrew) pasta (about 6 oz) 1 bag (1 lb 5 oz) Green Giant® Create A Meal!® frozen szechuan stir fry meal starter

1. Spray 12-inch skillet with cooking spray; heat over medium-high heat. Add chicken and onion; stir-fry 3 to 5 minutes or until chicken is light brown. 2. Stir in water; heat to boiling. Stir in pasta. Cook 8 to 10 minutes, stirring occasionally, until pasta is almost tender (do not drain). 3. Stir in packet of sauce mix from stir-fry mix until well blended. Stir in vegetables; reduce heat to medium. Cover and cook 8 to 9 minutes, stirring occasionally, until vegetables are crisp-tender. Sprinkle with peanuts from stir-fry mix

Caesar Salad Wraps

16 small romaine leaves, torn into bite-size pieces 1/4 cup chopped red onion 2 tablespoons shredded Parmesan or Romano cheese 1/4 cup Caesar dressing 4 garden vegetable-flavored or plain flour tortillas, 6 to 8 inches in diameter 4 hard-cooked egg, sliced 2 roma (plum) tomatoes, sliced
1. Toss romaine, onion, cheese and dressing to coat. 2. Spread romaine mixture evenly down center of each tortilla. Top with eggs and tomatoes. 3. Fold up one end of tortilla about 1 inch over filling; fold right and left sides over folded end, overlapping. Secure with toothpick if necessary.

Mexican Shrimp Salsa

1/3 pound frozen cooked shrimp, thawed and deveined 1/4 cup chopped peeled avocado 3 tablespoons chopped onion 3 tablespoons chopped tomato 3 tablespoons chopped radishes 4-1/2 teaspoons lime juice 1 tablespoon minced fresh cilantro 2 teaspoons chopped jalapeno pepper 2 teaspoons olive oil 1/4 teaspoon salt Dash pepper Tortilla chips
Directions: Cut shrimp into small pieces; place in a small serving bowl. Stir in the next 10 ingredients. Cover and refrigerate for at least 1 hour. Serve with tortilla chips. Yield: about 1-1/3 cups.

Asian Chicken Roll-ups

2 tablespoons crunchy peanut butter 2 tablespoons teriyaki baste and glaze (from 12-oz bottle) 1 tablespoon packed brown sugar 1 tablespoon hot water 1 teaspoon sesame or canola oil 4 Old El Paso® flour tortillas for burritos (8 inch; from 11.5-oz package) 8 slices (1 oz each) deli cooked chicken breast 1 1/2 cups shredded iceberg lettuce 1 1/2 cups shredded carrots 1/2 cup chopped fresh cilantro

1. In small bowl, beat peanut butter, teriyaki baste and glaze, brown sugar, water and oil with wire whisk until smooth. 2. Spread about 1 1/2 tablespoons peanut butter mixture over each tortilla. Top each with 2 slices chicken, about 1/3 cup lettuce, about 1/3 cup carrots and 2 tablespoons cilantro. Roll up tortillas.

Italian Bruschette with Tomato and Basil

You can follow the Bruschette recipe from earlier post.

Tomato and Basil recipe.

4 mediun salad tomatoes
4 large slices of firm textures bread
2 cloves of garlic
salt and pepper freshly ground
1/3 cup of extra virgin olive oil
8 - 12 fresh basil leaves torn

Cut tomatoes in half, sprinkle with salt and them upside-down for 20 minutes to drain.
Toast the bread until golden brown in 400 degree oven for about 15 minutes.
Rub the bread slices with the garlic.
Season with salt and pepper and drizzle with half the olive oil.
Chop the tomatoes in small cubes. Arrange them on the toast and garnish with the basil.
Drizzle with remaining oil and serve.You can follow the Bruschette recipe from earlier post.

Tomato and Basil recipe.

4 mediun salad tomatoes
4 large slices of firm textures bread
2 cloves of garlic
salt and pepper freshly ground
1/3 cup of extra virgin olive oil
8 - 12 fresh basil leaves torn

Cut tomatoes in half, sprinkle with salt and them upside-down for 20 minutes to drain.
Toast the bread until golden brown in 400 degree oven for about 15 minutes.
Rub the bread slices with the garlic.
Season with salt and pepper and drizzle with half the olive oil.
Chop the tomatoes in small cubes. Arrange them on the toast and garnish with the basil.
Drizzle with remaining oil and serve.

Caribbean Chicken Kabobs

1 3/4 pounds boneless skinless chicken breast halves, cut into 1 1/2-inch pieces 1/4 cup vegetable oil 3 tablespoons Caribbean jerk seasoning (dry) 1 small pineapple, rind removed and pineapple cut into 1-inch cubes 1 medium red bell pepper, cut into 1-inch pieces 1 small red onion, cut into 1-inch pieces

1. Brush grill rack with vegetable oil. Heat coals or gas grill for direct heat. 2. Brush chicken with 2 tablespoons of the oil. Place chicken and jerk seasoning in resealable plastic food-storage bag. Shake bag to coat chicken with seasoning. Thread chicken, pineapple, bell pepper and onion alternately on each of eight 12-inch metal skewers, leaving 1/4-inch space between each piece. Brush kabobs with remaining 2 tablespoons oil. 3. Cover and grill kabobs over medium heat 15 to 20 minutes, turning once, until chicken is no longer pink in center.

Italian Classic Bruscette

You can toast the bread in the toaster, but using the oven dries it out more, adding an authentic touch.
Be sure to sue only the best cold-pressed oil as this dish depends on the quality of the oil.

4 Slices firm textured bread
2 cloves garlic
1/4 cup extra virgin olive oil
freshly ground sea salt

Pre-heat oven at 400

Toast the bread in the oven until crisp and golden brown, 5 minutes.
Rub each slice of toast with half a clove of garlic.
Drizzle with 1 Tablespoon of oil and season with salt.

Grilled Spanish Chicken

3 medium unpeeled baking potatoes, cut into 1/2-inch cubes (4 cups) 2 medium green or red bell peppers, chopped (2 cups) 1 large onion, coarsely chopped (1 cup) 12 large pimiento-stuffed olives, coarsely chopped 1 can (14 1/2 ounces) diced tomatoes with roasted garlic, undrained 1 tablespoon Gold Medal® all-purpose flour 3 teaspoons chili powder 1 teaspoon salt 1 1/2 pounds chicken breast tenders (not breaded)

1. Heat coals or gas grill for direct heat. In large bowl, mix potatoes, bell peppers, onion, olives and tomatoes. Stir in flour, 2 teaspoons of the chili powder and 1/2 teaspoon of the salt. Spoon mixture into large heavy-duty aluminum foil bag. 2. Sprinkle remaining 1 teaspoon chili powder and 1/2 teaspoon salt over chicken. Arrange chicken on top of vegetables. Double-fold open end of bag. Slide foil bag onto cookie sheet to carry to grill. 3. Slide foil bag onto grill. Grill uncovered 4 to 5 inches from medium-high heat about 20 minutes or until potatoes are tender and chicken is no longer pink in center.