Recipes from around the world

This was sparked in Lieu of Bob's BBQ post. Bob you are such an inspiration for tangents today haha.

So I am welcoming all P&Q members to share your favorite dish of where you live. We have a very diverse group here. I feel this could be a lot of fun. :)

I will add mine in the morning. Goodnight all.

One meal I love that my mom used to make when I was little was called South Of The Border.

You brown a found of hamburger and add seasoning you like, I use garlic salt.

Then mix stewed tomatoes until they warm. Chop or slice olives and add to the mix. In your bowl, fill halfway with Fritos. Add the burger mix on top, sprinkle cheddar cheese and done! It's one of those cheap, quick meals when you're in a hurry.

I have zillions of recipes, but I'm on my phone so will post tomorrow!

Britt,

I think you mean pound of hamburger instead of found hamburger..... LMAO...... Thank you I needed a good laugh tonight.

HAHAHA stupid new phone, the screen is different!! Yes, a Pound of hamburger Lmao

One of my fave things to make is stuffed chicken breasts.

Carmelize some onions, pan fry some portabello mushrooms, pound out a chicken breast, in the middle I put about 2 tbsp of goat cheese, a bit of the onion and slices of the portabello mushrooms (after I fry them, I put a lemon garlic vinegrette over top and let it soak in) Fold the chicken breast closed, wrap it in bacon, bake at 365, crisp the bacon under broiler if you have to at the end.

Always yummy, but we love goat cheese in this house lol Kennedy will eat it on everything.

Mmm all of those sound soo good :D Thank you guys for sharing! :D

My fav would be the Veal Saltimbocca

I'll just paste a recipe that's close to how I do mine.

8 slices milk-fed veal cut for scallopine, approximately 1 pound
8 thin slices fresh mozzarella
8 slices prosciutto
8 large sage leaves
2 Tablespoons olive oil
3 Tablespoons butter
1 Tablespoon flour
1/2 cup dry Italian white wine
1/2 cup rich homemade chicken stock
Salt

PREPARATION:

1. Salt the pieces veal on each side. Lightly pound each piece of veal between plastic wrap. Lay a piece of mozzarella, then a sage leaf. Lay a prosciutto slice on each piece of veal -- some overhang is fine. Weave a toothpick in and out to secure.
2. Heat a large skillet med-high. Add the oil and two tablespoons of butter. When hot and foaming, add the veal, prosciutto side down in two batches of four. Saute the veal on high each, about one minute each side to brown. Remove to a platter and repeat with next batch.
3. Add the flour to the pan and cook until tan in color. Add the wine and stock to the pan, cooking on high to scrape up brown bits and reduce by half. Remove from heat and whisk in remaining tablespoon of butter. Remove toothpicks from veal, pour hot sauce over all.

BC and Amanda.. those..sound...delicious.

Does anyone else put pickles in their tacos? We made the small shells and fry them in oil, coat lightly with sour cream, add burger (elk), add cheese and then we dice homemade spicy pickles and add them.

When I first saw this, I thought Jason's family was nuts, and now I can't have tacos without pickles, and I've got a few friends hooked on them as well. If you haven't, you should try it! No store bought pickles though, yuck.

Pickles. I can't say I ever have. Although if I could I'd eat cheese and dill pickles for the remainder of my life :)

I should try my hand at pickling. I think it'd be fun and rather rewarding.

I love canning and what not. I make pickles (tis the season, I start soon!) and I add extra chilies to make it a bit spicier. It's so nice to just go into your cabinet (or shed, we have no kitchen room!) and grab homemade pickles, or canned fruits and veggies. I make spaghetti sauce, salsa, marinades, jams. All kinds of things!

Holy hanna you sound like my Mother in Law :)

The more tart the better. I don't do well with spice. I'm spicy enough haha :) I'll admit though you are right about the convenience and how nice it is just to go get the pickles from the shed :).

When we finally have a place of our own I'll have a garden then everything can be done from the ground up :D

Eeek, my glands just geeked out when you said the more tart the better. LOL I can't stand tart at all. Funny how people have such different palates!

We're skipping on our garden this year due to the weird weather we're having. I don't want to waste the time. My sister and brother in law own a farm (they sell produce at farmers markets etc) so I can just swing over there and get my produce. It's handy!

The weather has been weird this season that's for sure.

Paul on the other hand loves loves love spicy things. I mean I don't mind the odd spicy thing. I just hate when I'm drinking 8 oz glasses after one bite hahah.

I'll have to chime in with some Italian Recipes (but keep in mind, I'm not going to share my family recipes, they are secrets passed down from the old country)

I guess I should say that when I say spicy, I mean its spicy to me, but Jason laughs at me because its not hot at all. The jalapeno kettle chips burn the crap out of my mouth. I'm sensitive.

Lol, I had this hot sauce (one of the hottest in the world) I touched a toothpick to the sauce and touched to my tongue to taste and my whole mouth went numb and I started coughing. Then after about 5 or 10 minutes it was bearable. :)

Joe: That's very true. Something to expect :) I love learning family recipies. Not others family recipies. Just of mine and Pauls. I like knowing we can pass it down if we have our own children. Stuff like that I'm a sucker for haha.

Britt: Lol Paul says the same thing to me. I always have to watch out when he says "It's not spicy" which it usually is. I love the taste of hot sauce if it wasn't so darn hot!

Jack Daniel's Flank Steak

Whiskey actually makes a great marinade. Not only does it add flavor to this flank steak but it tenderizes the meat as well. Remember when using alcohol in a recipe don't use anything you wouldn't drink.
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: Serves 4
Ingredients:
1 1/2 pounds flank steak, about 1/2 inch thick
1 clove garlic, minced
2 teaspoons dry mustard
1/4 cup whiskey
2 tablespoons butter
salt and pepper to taste

Just kidding I would bring a Willy Wonka

http://youtu.be/rgbdVihagWg

Would I sound too terribly hick if I told you how to make cracklin cornbread and lard (grease)? LOl yes I would so I won't unless you ask.

Anyhow, here is a recipe that I <3

Cabbage Rolls

Ingredients:
Approximately 10-12 Cabbage Leaves
2 cups of cooked rice (you can use instant if you like)
2 lbs ground meat (beef, turkey, and venison work well)
1 egg beaten
1/4 cup of diced onion (Vidalia onions if you have them if not then a sweet onion)
Worcestershire sauce
salt
pepper
Garlic powder
Tomato Sauce- 2 8 oz. cans
Brown Sugar (optional)

1. Boil large stock pot of water. Add individual cabbage leaves, and cook til a little flexible. Usually 3-4 minutes. Remove from pot and set aside.

2. Combine meat, rice, onion, egg and spices of your choice in large bowl.

3. Place about 1/4 cup of mixture in center of steamed leaf, roll it up and tuck in the leaf around meat mixture.( Like a burrito ) Place it seam down in slow cooker. Place all cabbage rolls in slow cooker (it is okay to stack them )

4. Combine tomato sauce and desired amount of brown sugar (optional) (usually 1/4 cup )in small bowl. Pour mixture over cabbage rolls and slow cook on low for 8 hours.

TIP: 1 Jar of sauerkraut added to the bottom of the slow cooker before placement of cabbage rolls prevents sticking or overcooking.

If I liked cabbage I bet this would be good! LOL. I'm interested in the cracklin' cornbread, you hick you! Post away!! lol

Well if Jason kills a hog or you for that matter.
Especially if it is a really big hog (more fat) 250lbs. or more.

Trim fat off meat, don't worry if you get some lean with it. That is where the cracklins come from.

Place all fat (including the lean pieces with majority of fat) in large stock pot. Cook on low until it becomes liquid. Use metal slotted spoon to dip out the pieces of cracklin that have not melted (this is the lean piece and some fat) place the cracklins on a paper towel or paper bag to drain the grease. After all fat is cooked down then allow to cool to room temperature so that it hasn't congealed yet. When cool enough pour into containers to store.
We got 5 butter tubs of lard from a 300lb hog and approximately 4 quarts of cracklins. Place drained cracklins in ziplock freezer bags for storage. We placed the butter tubs of lard in freezer for congealing. (it will still have a softer texture than crisco)
Lard is highly expensive in the stores and it is good for baking

Cracklin Cornbread

1 cast iron skillet
1 stick of butter or margarine
1 egg (large)
1/3 cup of milk
2 cups of self rising corn meal (I prefer yellow)
1/4-1/2 cup of cracklins (crushed into smaller pieces)

Place stick of butter in skillet and allow to melt in oven heated to 350 degrees

In bowl mix cornmeal, milk, egg, and cracklins

Pour cornmeal mixture into hot skillet on top of melted butter. Cook at 350 for approximately 30 - 35 minutes or until toothpick inserted in center comes out clean.

Jeesh. You all sound amazing... can I come over for dinner? I want to try ALL of this.

I make simple/fast things.
Garlic Shrimp, very straightforward.
Defrost and pat dry some shrimp, rub with salt and pepper, and heat in olive oil with 3-4 cloves of mashed garlic until golden on both sides. Toss with sliced cherry tomatoes, basil leaves and some lemon... Voila. Easy Peasy Puddin' n Pie.

Asparagus Stuffed Chicken Breast... yummo

Take however many chicken breasts you want -- I typically make these two at a time. Make sure the breasts are full and plump (teehee). Halve the breast out so it makes a pocket, and stuff with three asparagus spears or diced broccoli. Sprinkle a bit of cheese (I usually use mozzarella or cheddar. I'm cheap lol). Cover with other half of breast and sprinkle with garlic salt, pepper, whatever spices you like. Sprinkle the top with cheese and bake at 350* for 30-40 minutes.

It's SO yummy, so easy to do and one of those meals you throw in the oven and looks like you've worked forever on.

I've always wondered when I'd see one of these threads. I just love food, love to cook and love to try new recipes. Thank you Amanda. :)

Mmm. Hamburger (meat), steak, veal, chicken breast. I don't know about you guys, but I could never be a vegetarian. I love meat too much, haha.

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Nacho Ordinary Taco Salad

Serves: 4-6 people (approx.)

Note: In general, use any amount of ingredients you desire, whether that is less or more than the recipe calls for.

Ingredients:
-2 pounds ground beef, thawed or fresh
-2 cups grape tomatoes, quartered (set 1 cup to the side)
-1 cups green onion, finely chopped
-1 cups red pepper, chopped to desired size
-Romaine lettuce, cut into bite sized pieces (can add iceburg lettuce or even spinach too)
-1 can kernel corn, drain
-Chedder cheese, shredded (as much as you desire)
-1 teaspoon chili powder
-1 teaspoon cayenne pepper
-Black pepper
-1/3 cup ketchup (more if desired).

Directions:
BEEF: Preheat the stove to medium-high. Put thawed or fresh beef into pan. Let cook until the pink is just about gone and then add the green onions and red pepper. Cook until brown. Once brown add the chili powder, cayenne pepper and black pepper. Cook for one minute more. Then finally add 1 cup of grape tomatoes and ketchup, stirring.

SALAD: In a large bowl layer 1/3 of the bottom of the bowl with romaine lettuce, then add the beef once fully cooked, dump the can of kernel corn on top of the beef and the shredded cheese over top of the corn. Top with 1 cup of grape tomatoes. Serve as is.

This has been one of my favorite recipes for the past 7 years (approx.). I absolutely love it. It has been categorized as an appetizer, I however think it is plenty big enough and filling enough to be the main course.

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BBQ Ribs

Recipe makes 3-4 racks of ribs (cut sauce recipe in half if making 1-2 racks of ribs).

Directions:
Line baking pan or roaster with foil and spray well with cooking spray to prevent sticking. Cut rack of ribs into individual pieces. In a large plastic bag put 1/2 cup of flour, some black pepper and garlic powder and shake well. Put ribs in a bag, a few at a time, and shake to coat. Place coated ribs in a single layer in the pan or roaster. Add more flower and seasonings to bag if you run low.

SAUCE:
-3/4 cup of ketchup (or 1/2 cup of ketchup and 1/4 cup of BBQ sauce)
-2tbsp of vinegar
-3/4 cup of water
-4tbsp soya sauce (low sodium)
-1/2 cup of sugar (can use Splenda)
-1 medium onion chopped very fine

Mix well and pour sauce over ribs and bake at 325 degrees, covered for 2hrs. Remove lid and continue baking for another hour.

I absolutely love ribs and I love this recipe. This recipe (or the sauce at least) would actually be good with chicken wings, pork chops, a whole chicken or even chicken breast as well, in my opinion. I've been meaning to try them. I actually don't even bake the ribs for the three hours. It really depends on the oven and if you decide to bake them at a higher temperature. I also bake them for the first hour-two hours in the roaster covered and then on a big pan put them in a single layer uncovered to get crispy.

Chickies, you all have my mouth watering. Mmmm,mmmm. So, "I am a man and love to eat, never take this palate from me, else I cease to be a cunning linguist."

Take 2 plump pheasants (substitute 2 cornish game hens or 6 plump quail) season with salt, pepper and a bit of sage. In a baking pan place 1 stick of real butter sliced, 2 yellow squash, 2 carrots and 1 big onion, and 2 plump peaches all sliced to bite size portions. Place birds in oven on rack at 325- 350 covered with foil, basting with butter from pan every 10 minutes. Remove foil after an hour and continue to baste until golden brown, 15-20 minutes.
Serve with Stovetop Stuffing you have made while bird was cooking and a bottle of room temperature Pinot Noir or a well chilled bottle of Sauvignon Blanc. Do not over cook the squash and peaches.
Delicious!

That sounds delicious, though I've never had pheasant before. Wouldn't be hard to find them anyways, we've got lots around that's for sure, haha.

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Honey Dijon Chicken with Steamed Garlic-Parmesan Broccoli

Makes 4 servings.

Directions:

CHICKEN:
-Four 6oz. chicken breasts (halved)
-1/3 cup of Dijon mustard
-3 tbsp honey (liquid)
-3 tbsp parsley flakes
-Salt, to taste

Mix Dijon mustard with honey, add parsley flakes and salt. Coat chicken breasts with half of the mixture. Cook on the grill for about 7 minutes on each side or until chicken is fully cooked.

BROCCOLI:
-4 cups of broccoli
-1 tbsp olive oil
-4 tbsp Parmesan cheese
-Garlic salt, to taste

Steam 4 cups of frozen or fresh broccoli and top with olive oil, garlic salt and Parmesan cheese.

Made this for my supper tonight on the George Foreman. I was a bit skeptical at first especially about the chicken since I do not typically like the taste of mustard, but I have to say that it was delicious! However, since I was only cooking for myself, I just eyeballed the amount of the sauce for the chicken and amount of seasoning for the broccoli I thought I would like.