Lentil soup

Lentil Soup
2 tablespoons olive oil
2 large onions, cubed
1 teaspoon minced garlic
3 carrots, diced
2 stalks celery, diced
3 1/2 cups crushed tomatoes
1 1/2 cups lentils − soaked, rinsed and drained
1/2 teaspoon salt
1/2 teaspoon ground black pepper
3/4 cup white wine
2 bay leaves
7 cups chicken stock
1 sprig fresh parsley, chopped
1/2 teaspoon paprika
1/2 cup grated Parmesan cheese

In a large stockpot, saute the onions in oil until they are glossy.
Stir in garlic, paprika, celery, carrots, and saute for 10 minutes.
Once the vegetables have sauteed for 10 minutes stir in tomatoes,
chicken stock, lentils, bay leaves, salt, and pepper. Stir well, then
add the wine and bring the mixture to a boil. Slowly reduce the heat
and cook for 1 hour on low to medium heat; or until the lentils are
tender. Sprinkle the soup with parsley and Parmesan before serving.

International food recipes

Ground Beef with Zucchini and Tomato

Ground Beef with Zucchini and Tomato

5 servings
1/4 lb Ground beef
1/2 md Onion, sliced or minced
2 tb Soya sauce
Salt
2 sm Zucchini, peeled and sliced
-diagonally
2 Tomatoes, cut into wedges
1/2 c Water
1 t Sugar
3 tb Oil
1 1/2 tb Corn starch, dissolved in
1/3 c Water

Mix ground beef, onion, soya sauce and salt together. Peel and
slice zucchini. Cut tomatoes. Heat oil in wok to smoking point. Stir fry ground beef mixture in it until browned, about 2-3 minutes cooking time. Add zucchini and 1/2 cup of water, stir ingredients. Cover wok with lid, cook ingredients 5 minutes, lifting wok cover 2 or 3 times to stir mixture. Add tomatoes and sugar, cover, cook 2 or 3 minutes more.
Uncover, stir up corn starch solution thoroughly, pour into wok, stir
to form gravy.

International food recipes

Barbadian cake

Barbados − Barbadian Cake

1 1/2 cups white sugar
2 cups butter
4 1/2 teaspoons baking powder
3 cups all−purpose flour
4 eggs
1 tablespoon vanilla extract
1 tablespoon almond extract
2 cups milk

Preheat oven to 400F. Lightly grease and flour one 9 or 10 inch
bundt pan. By hand, with a spatula, cream butter and sugar together
until light and fluffy. Add eggs all at once and beat well. Sift the
flour and the baking powder together. Add to butter mixture along with 1 cup of the milk. Continue to beat well (the batter will be doughy). Add the remaining 1 cup of milk along with the vanilla and almond extracts. Pour batter into the prepared pan.
Bake at 400F for 1 hour. Reduce heat to 350F and continue baking for
15 minutes longer.

International food Recipes.

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Bratwurst

Bratwurst

1 1/2 lb Lean pork butt, cubed
1 lb Veal, cubed
1/2 lb Pork fat, cubed
1/4 ts Ground allspice
1/2 ts Crushed caraway seeds
1/2 ts Dried marjoram
1 ts Fresh ground white pepper
1 ts Salt, or to taste
3 Ft small (1-1/2-inch diameter) hog casings

Prepare the casings. Grind the pork, veal, and pork fat separately through the fine blade of the grinder.Mix
the ground meats and grind again.Add the remaining ingredients to the meat mixture and mix thoroughly.
Stuff the mixture into the casings and twist off into four- or five-inch lengths. Refrigerate for up to two
days.The bratwursts can be pan fried or grilled over charcoal.

International Recipes

Cranberry Pistachio Biscotti

1/4 cup light olive oil
3/4 cup white sugar
2 teaspoons vanilla extract
1/2 teaspoon almond extract
2 eggs
1 3/4 cups all−purpose flour
1/4 teaspoon salt
1 teaspoon baking powder
1/2 cup dried cranberries
1−1/2 cups pistachio nuts
Preheat the oven to 300F. In a large bowl, mix together oil and sugar until well blended. Mix in the vanilla and almond extracts, then beat in the eggs. Combine flour, salt, and baking powder; gradually stir into egg mixture. Mix in cranberries and nuts by hand. Divide dough in half. Form two logs (12x2 inches) on a cookie sheet that has been lined with parchment paper. Dough may be sticky; wet hands with cool water to handle dough more easily. Bake for 35 minutes in the preheated oven, or until logs are light brown. Remove from oven, and set aside to cool for
10 minutes. Reduce oven heat to 275F. Cut logs on diagonal into 3/4 inch thick slices. Lay on sides on parchment covered cookie sheet. Bake approximately 8 to 10 minutes, or until dry; cool.

Hot Crab Dip

1 (8 ounce) package cream cheese, softened
1/2 cup sour cream
2 tablespoons mayonnaise
1 tablespoon lemon juice
1 1/4 teaspoons Worcestershire sauce
1/2 teaspoon dry mustard
1 pinch garlic salt
1 tablespoon milk
1/4 cup cheddar cheese, grated
1/2 lb. crabmeat
paprika

Remove cartilage from crab meat. In a large bowl, mix cream cheese, sour cream, mayonnaise, lemon juice, Worcestershire sauce, mustard, and garlic salt until smooth. Add enough milk to make mixture creamy. Stir in 2 tablespoons of the grated cheese. Fold crab meat into cream cheese mixture.
Pour into greased 1−quart casserole. Top with remaining cheese and dust with paprika. Bake at 325F until mixture is bubbly and browned on top, about 30 minutes. Serve with tortilla chips and/or crackers.

COLD BEEF SALAD WITH BLUE CHEESE DRESSING

Ingredients:
------------
Cold Beef Salad:
----------------
1 head red leaf lettuce
1/2 sweet onion (Vidalia or equivalent) or Red Onion
1 carrot
1 cup cooked, cold shredded beef
6 mushrooms sliced thinly
1/4 cup shredded cheese (cheddar or jack or parmesean)
Freshly ground pepper


Instructions:
-------------
Clean and tear the lettuce into bite size pieces. Slice the onion very
thinly. Slice the carrot very thinly. Toss all the ingredients
together. Toss with the Blue Cheese dressing, grind pepper over the top
and serve.

COLD BEEF SALAD

Ingredients:
------------
1 head red leaf lettuce
1/2 sweet onion (Vidalia or equivalent) or Red Onion
1 carrot
1 cup cooked, cold shredded beef
6 mushrooms sliced thinly
1/4 cup shredded cheese (cheddar or jack or parmesean)
Freshly ground pepper

Instructions:
-------------
Clean and tear the lettuce into bite size pieces. Slice the onion very
thinly. Slice the carrot very thinly. Toss all the ingredients
together. Toss with the Blue Cheese dressing, grind pepper over the top
and serve.

CARROT-YOGURT SALAD

Ingredients:
------------
5-6 carrots or more
1/4 cup Olive oil
3-4 cloves garlic
2-3 tsp salt
Enough Plain yogurt (a Typical amt in Turkish recipes) (not sure what she
means by this but I assume to taste)

Instructions:
-------------
Peel carrots and grate them using a food processor. Cook them in olive
oil until the soften. To microwave use less oil. Let cool. Mash
garlic with salt. Mix it with a little yogurt and add to the carrot
mixture. Gradually add and mix more yogurt to the carrot mixture. You
want to try to get a thick body to it but don't let it get to liquidy.
You can add more garlic and salt to taste.

Caesar Salad

1 head Romaine lettuce
4 cloves garlic, minced (or diced or mashed or whatever)
3 tbsp vegie oil (I use Canola)
1 tbsp olive oil
1 tsp lemon juice
1 egg
2 or 3 shakes of Tobasco sauce
2 or 3 shakes of Watsdishere sauce (worchestershire)
2 or 3 grains of salt (or more if you're so inclined)
1/4 tsp dry mustard
1/4 tsp ground black pepper

Mix all ingredients except lettuce in a shaker and shake
until well mixed.Break lettuce into bite sized pieces and put it into a bowl.
I find that a wooden bowl works well. Pour the sauce over the lettuce and toss to coat.

CRISPY CASHEW CHICKEN

2 egg whites
1 1/4 c. finely chopped cashew nuts
2 whole chicken breasts, skinned, boned and thinly sliced
2 c. peanut or vegetable oil
1/4 c. cornstarch
1 tsp. sugar
2 tsp. salt
1 1/2 tbsp. dry sherry

In small bowl, combine cornstarch, salt, sugar and sherry. In separate bowl, beat egg white lightly until just frothy. Gradually add cornstarch mixture. Stir gently until blended. Place chopped cashews on plate. Dip chicken slices into egg mixture, then coat with cashews. Place on waxed paper. Pour oil into wok, place tempura rack onto wok, making sure rack is level and hooks rest securely on edge of wok. Heat oil over medium to medium-high heat until it reaches 375 degrees. Drop 5 or 6 slices of chicken carefully into hot oil, using a slotted spoon. Fry until golden brown, about 2 to 3 minutes. Remove from oil and place on tempura rack to drain and keep warm.

Apple And Custard PieBy

1 Cup Flour
1 Pinch Salt
2 Tablespoon Sugar plus 1/4 cup
1/3 Cup Lard
2 Tablespoon Ice water
2 Tablespoon Butter
1 Cup Light brown sugar
1/2 Teaspoon Plus 1/8 teaspoon ground cinnamon
2 Pound Granny Smith apples; peeled, cored and sliced 1/4−inch thick
1 Cup Heavy cream
1 Egg yolk
1/2 Teaspoon Pure vanilla extract
1 Cup Sweetened whipped cream


Preheat the oven to 350 degrees F. In a mixing bowl, combine the flour,
salt, and 2 tablespoons sugar. Add the lard and work it in with your hands
until the mixture resembles coarse crumbs. Add the water, 1 tablespoon at a
time. Form the dough into a smooth ball. Wrap the dough in plastic wrap and
refrigerate for 30 minutes. In a large saute pan, over medium heat, melt the
butter. Stir in the brown sugar and cook for 1 minute. Add 1/2 teaspoon
cinnamon and apples. Saute for 3 minutes. Remove from the heat and turn into
a deep dish 9−inch pie pan. Remove the dough from the refrigerator and place
on a lightly floured surface. Roll out the dough into a circle about 12
inches in diameter and 1/8−inch thick. Gently fold the circle of dough in
half and then in half again, so that you can lift if without tearing it, and
until over the pie pan. Crimp the edges of the pastry. Brush the pastry with
the egg wash. Using a sharp knife, make a 1−inch circle in the center of the
pie. Place in the oven and cook for 15 minutes. In a mixing bowl, whisk the
remaining 1/4 cup sugar, cream, yolk, and vanilla extract. Pour the custard
through the hole in the pie. Place back in the oven and continue to cook for
30 minutes, or until the custard is set. Remove from the oven and cool
completely. Sprinkle the top of the pie with powdered sugar. Spoon onto
serving plates, garnish with whipped cream and serve.

By Emeril

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