HORENSHO HITASHI (SPINACH W/ TOASTED SESAME SEEDS)

2 1/2 t Salt
2 1/2 t Sesame Seeds
1/2 t Sugar
1 pn MSG
1 1/2 lb Fresh Spinach
3 T Niban Dashi
1 t Soy Sauce

Bring 5/8 pt water to boil and add salt. Gather the spinach into a large
bouquet, place it in the saucepan, and cover tightly. Cook for 5 minutes
until the upper leaves begin to wilt. Immediately drain and plunge into
cold water. Cut away the stalks and discard. Squeeze the leaves dry.
Cut the leaves into 1" pieces and squeeze them dry again. Set aside.

Heat a heavy fry pan until water skitters accross surface. Add seeds and
warm for or 3-4 minutes, shaking constantly.

Put the dashi, sugar, soy sauce and MSG into a small saucepan, stir
and bring to a boil over high heat. Remove from heat and serve.

TO SERVE:
Pour sauce over the spinach and toss together to coat leaves. Divide into
6 bowls and sprinkle with sesame seeds.

James C Shellaberger
CEO/Founder
Shellaberger Technologies LLC
http://www.nichemoneymachine.com
http://www.topglobalrecipes.com

Cinnamon-Apple-Apricot Cake for Passover

--------------------------------APPLE LAYER--------------------------------
5 lg Apples ; sliced thin
6 Dried Apricot halves ;
coarsely minced
1/4 c Sugar -;
1 ts Cinnamon

------------------------------------CAKE------------------------------------
3 Eggs ;separated
3/4 c Matzoh Cake Meal
3/4 c Sugar
1/3 c Oil
2 ts Vanilla
pn Salt
2 ts Lemon zest ;grated fine

----------------------------------TOPPING----------------------------------
1/3 c Walnuts ;finely chopped
2 ts Cinnamon
1/2 Sugar

1. Toss apples with sugar and cinnamon. Set apples and apricots aside.
2. In bowl, combine egg yolks, sugar, vanilla, lemon zest, matzoh meal and
oil. Blend until smooth. In a separate bowl, whip the egg whites with pinch
of salt until stiff and glossy. Loosen batter with generous dollop of egg
whites, then fold remaining egg whites into
3. Spoon half of the batter into greased 9 inch springform pan. Arrange apples
on top. Dot with minced apricot and cover with remaining batter. Batter will
be thick and sticky; don't worry about spreading it evenly.
4. Combine topping ingredients and sprinkle over cake batter. Bake 50 to 55
minutes at 350 degrees. Makes 8 to 10 portions.

James C Shellaberger
CEO/Founder
Shellaberger Technologies LLC
http://www.shellabergertechnologies.com
http://www.nichemoneymachine.com
http://www.topglobalrecipes.com

Web Business Start-up for Dummies

DUBLIN SUNDAY CORNED BEEF AND CABBAGE

With St. Patrick's day fast approaching, try this wonderful Irish Corned beef dish with your green beer.


Serving Size 8

5 lb Corned beef brisket
1 lg Onion stuck with 6 whole cloves
6 Carrots, peeled and sliced
8 Potatoes, peeled and cubed
1 t Dried Thyme
1 sm Bunch Parsley
1 Head Cabbage (about 2 lbs)cut in quarters

-----HORSERADISH SAUCE-----
1/2 pt Whipping Cream
2 tb to 3T prepared horseradish

Put beef in a large pot and cover with cold water. Add all other
ingredients except cabbage and bring to a boil with the lid off the pot.
Turn to simmer and cook for 3 hours. Skim fat from top as it rises. Remove
the thyme, parsley and onion. Add cabbage. Simmer for 20 minutes until
cabbage is cooked. Remove the meat and cut into pieces. Place on center of
a large platter. Strain the cabbage and season it heavily with black
pepper. Surround the beef with the cabbage, carrots and potatoes. Serve
with horseradish sauce.
Horseradish Sauce: Whip cream until it stand in peaks. Fold in
horseradish.

Find recipes from around the globe at www.topglobalrecipes.com

James C Shellaberger
CEO/Founder
Shellaberger Technologies LLC
http://www.shellabergertechnologies.com
http://www.nichemoneymachine.com
http://www.topglobalrecipes.com
Web Business Start-up for Dummies

Shrimp Lo Mein

Makes 4 servings

Ingredients:

1/2 pound lo mein noodles
4 tablespoons peanut oil
1/2 pound shrimp, shelled and cleaned
1 tablespoon soy sauce
2 slices fresh ginger, minced
1 carrot, shredded
2 stalks of celery, shredded
1 scallion, minced
2 tablespoons cornstarch, combined with 2 tablespoons soy sauce
1/2 teaspoon sugar
1 cup bean sprouts

Preparation:

Cook the noodles according to the package directions, drain them and set aside.

In a large skillet or wok, heat peanut oil over medium heat. Sauti shrimp, soy sauce and ginger, just cooking them slightly (about one minute).

Add carrots, celery, scallion, cornstarch mixture and sugar. Sauti another 2 minutes until shrimp are done. Add bean sprouts and cooked noodles and heat through. Serve at once.

James C Shellaberger
CEO/Founder
Shellaberger Technologies LLC
http://www.shellabergertechnologies.com
http://www.nichemoneymachine.com
http://www.topglobalrecipes.com

Web Business Start-up for Dummies

Carrot, Orange & Radish Salad

This is a delightful Moroccan salad. Enjoy!

1 lb Carrots, peeled & shredded
1 lg Onion, cut into bite-sized
-- chunks
3/4 c Radishes, thinly sliced
1/2 c Cilantro, chopped
3 tb Olive oil
2 tb Lemon juice
2 tb Orange juice
1 ds Orange-blossom water
1 ds Cinnamon
Salt & pepper
Pita wedges

Combine carrots, oranges, radishes & cilantro in a salad bowl. Whisk
together the olive oil, juices, water, cinnamon, salt & pepper & pour over
the salad. Cover & chill. Serve garnished with pita wedges.

James C Shellaberger
CEO/Founder
Shellaberger Technologies LLC
http://www.shellabergertechnologies.com
http://www.nichemoneymachine.com
http://www.topglobalrecipes.com

Web Business Start-up for Dummies

Seafood Gumbo

Before todays article, I want to let you know about a new site that I have discovered that is a totally new concept and is a must see for anyone trying to market on the internet. Please don't waste another minute. Check it out now here!

Seafood Gumbo

For real southern style gumbo, use blue crab meat and serve with Tabasco sauce for those who like it hot!

Makes 6 entrée servings or 12 cups

Ingredients:

1/4 cup peanut oil
8 ounces andoullie sausage, sliced 1/4 inch thick, into half moons

1/3 cup all-purpose white flour

2 cups (1 large) yellow onion, diced 1/2 inch
1 1/2 cups (3 stalks) celery, sliced 1/4 inch crescents
1 1/2 cups (1 large) red or yellow bell pepper, diced 1/2 inch
2 tablespoons garlic, minced

6 cups (about 5 large) tomatoes, diced 1/2 inch
4 teaspoons Worcestershire sauce
1 1/2 teaspoons Old Bay Seasoning salt
1 1/2 teaspoons oregano, dried
1/4 to 1/2 teaspoon cayenne pepper, ground
2 each bay leaves, whole
5 3/4 cups chicken stock or broth, low sodium (3 cans-14 1/2 ounces each)

2 cups okra, fresh or frozen sliced 1/3 inch thick
1/4 cup parsley, minced

1 1/2 pounds prawns, peeled and de-veined
1 pound crabmeat, blue crab if available
6 halves blue crabs, cooked, split in half (optional)

Preparation:

In large heavy pot over high heat, heat peanut oil. When oil is hot, add sausage and cook until browned. Remove sausage but leave fat in pan. Add flour to fat, lower heat to medium and stir constantly until "peanut butter brown" colored.

Add onion, celery, bell pepper and garlic. Stir well and cook for about 2 minutes. Add tomatoes, seasonings and chicken broth. Stir well, increase heat to high and bring to a boil. Reduce heat to simmer, and let gumbo base cook for about one hour, until slightly reduced and thickened.

Add okra and parsley to gumbo base, and let cook for 15 minutes. At this point you can continue and make a large batch, or cool base and finish gumbo to order.

Add prawns and cook 5 minutes. Add crabmeat, crab halves if using, and heat through, about 5 to 8 minutes. Serve with steamed rice.

Option: You may also make chicken and sausage gumbo. Replace prawns and crabmeat with 5 pounds of large diced raw chicken meat. Add chicken when you add the seasonings, and let cook 1 hour, then add okra and parsley and let cook 20 minutes.




James C Shellaberger
CEO/Founder
Shellaberger Technologies LLC
http://www.shellabergertechnologies.com
http://www.nichemoneymachine.com
http://www.topglobalrecipes.com

Web Business Start-up for Dummies

Acorn Squash and Granny Smith Apple Soup

Makes 4 servings

Ingredients:

2 medium acorn squash (1 pound each), halved and seeded
3 cups degreased chicken stock or canned chicken broth, divided
2 Granny Smith apples (approximately 2 cups) cored, peeled and chopped
1/2 cup onion, chopped
1 cup unsweetened apple juice
2 teaspoons fresh ginger, peeled and grated
1/2 teaspoon salt
1 tablespoon fresh lemon juice
freshly ground white pepper
plain non- or low-fat yogurt
snipped fresh chives or shredded fresh basil

Preparation:

Place squash cut side down on rack set over gently simmering water in saucepan. Cover and steam until tender, about 10 minutes. Cool squash slightly. Scoop the pulp from the shells.

Combine 1/4 cup chicken stock, apples and onion in heavy medium saucepan. Cover and cook over low heat 10 minutes. Add squash pulp, remaining chicken stock, apple juice, ginger and salt. Cover and simmer until ingredients are very tender, about 20 minutes.

Purée soup in batches in processor or blender. Strain through sieve into clean saucepan, pressing purée with back of spoon. Reheat soup gently. Add lemon juice. Season with a generous amount of pepper and adjust salt to taste. Ladle into bowls. Garnish with yogurt and chives.

James C Shellaberger
CEO/Founder
Shellaberger Technologies LLC
http://www.shellabergertechnologies.com
http://www.nichemoneymachine.com
http://www.topglobalrecipes.com

Web Business Start-up for Dummies

Beer Battered Cod with Mushy Peas

Beer Battered Cod with Mushy Peas

Ingredients:

2 eggs, whole, beaten
1 1/3 cups quality beer (Newcastle Brown or Guinness)
4 tablespoons Tabasco Sauce
2 1/2 cups flour
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon baking powder
1 teaspoon parsley
2 pounds cod fillets
cornstarch (for dredging)

Preparation:

Combine eggs, beer and Tabasco Sauce. Add dry ingredients all at
once. Mix smooth and adjust consistency as required. Moisture
content of flour may vary so if the batter is heavy, adjust with
a small amount of milk. If the batter is too thin, adjust with
cornstarch, but never over mix.

Dredge fish lightly in cornstarch, shake off excess, dip fish in
batter and immerse into deep fat. Fry at about 375 degrees F.

It is done when the batter puffs up and they are a golden brown.

Mushy Peas

Ingredients:

1 3/4 cups dried marrowfat peas (see note)
3 tablespoons bicarbonate of soda (baking soda)
salt and pepper to taste

Preparation:

In a large basin, soak the peas overnight (or for at least 4
hours) in three times their volume of cold water, with the
bicarbonate of soda.

Rinse the peas well, put them into a medium saucepan and cover
with cold water. Bring to a boil and then reduce the heat to
simmer for approximately 1 to 2 hours, stirring from time to time
until the peas are cooked and have fallen to a softened mush.

If they appear too wet, continue cooking over a low heat to drive
off any excess moisture, but take care to keep stirring, to
prevent them burning on the base of the pan.

Add salt and pepper to taste.

Note: In the United Kingdom, dried, rehydrated and mashed
marrowfat peas, known by the public as mushy peas, are popular,
originally in the north of England but now ubiquitously, and
especially as an accompaniment to fish and chips or meat pies,
particular in chippies or fish and chip shops. Sodium bicarbonate
is sometimes added to soften the peas. In 2005, a poll of 2,000
people revealed the pea to be Britain's 7th favourite culinary
vegetable.

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Of Cooking Experience!
http://www.topglobalrecipes.com/chinese.html

James C Shellaberger
http://www.nichemoneymachine.com
http://www.topglobalrecipes.com

Seafood Casserole

Seafood Casserole

What is conch? Seafood is the staple of the Bahamian diet. Conch
(pronounced "konk") is a large type of ocean mollusk that has
firm, white, peach-fringed meat. Fresh, uncooked conch is
delicious, the conch meat is scored with a knife, lime juice and
spices are sprinkled over the meat. It can also be deep-fried
(called "cracked conch"), steamed, added to soups, salads and
stews or made into conch chowder and conch fritters.

Ingredients:

2 cups fresh conch, lobster, shrimp, or crawfish (grinded)
3 cups cream sauce (recipe follows)
1/2 cup grated cheese (American)
2 or 3 medium tomatoes
1 medium green pepper
(This casserole has the basic, remember the rule, a little of
this, a little of that. Be creative, have fun, feel the food.)

Preparation:

Dissolve cheese in cream sauce. Place a layer of tomatoes, green
pepper, and seafood in a baking dish. Cover with cream sauce and
repeat.

Cover top with bread crumbs and bake for 1 to 1 1/2 hours at
350ºF.

Cream Sauce

Ingredients:

3 tablespoons butter
3 tablespoons flour
3 cups heavy cream
pinch garlic powder
1/2 teaspoon salt

Preparation:

Melt butter, add flour and blend. Cook for 4 minutes over
medium-low heat. Add cream and cook over low heat until thick,
stirring constantly. Add seasoning.


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Catering Business!
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Learn How To Cook Low Fat & Low Carb Chinese Food From Master
Chef W/ 40 Years
Of Cooking Experience!
http://www.topglobalrecipes.com/chinese.html

James C Shellaberger
http://www.nichemoneymachine.com
http://www.topglobalrecipes.com

Gai Dom Kha (Thai Chicken Soup)

Gai Dom Kha (Thai Chicken Soup)

Yield: 6 servings

2 Lemon grass, stalks
4 Garlic clove
7 Coriander roots
4 c Coconut milk, medium-thick
5 Chilies, red, minced
4 tb Lime juice
3 Coriander sprigs, chopped
3 tb Ginger, siamese, sliced
3 Peppercorns
23 Shallots
1 lb Chicken, breast, sliced
4 tb Fish sauce (nam pla)
5 Kaffir lime leaves, shredded

The red chilies are also known as “prik khee nu”. Wash lemon grass
and trim root ends and tough layers. Alice bottom 6 inches thinly.
Chop 1 T. of this. Puree chopped lemon grass, 1 T. of sliced ginger,
garlic, peppercorns, coriander roots and shallots. Bring 1 cup of
coconut milk to boil and add lemon grass mixture. While stirring,
reduce heat to medium and add chicken, remaining coconut milk, ginger
slices and lemon grass. Bring to boil, reduce heat, and simmer
uncovered until chicken is tender. Season with chilies, fish sauce
and lime juice. Decorate servings with lime leaves and coriander
sprigs.
To make coconut milk: Blend 2 cups fresh or frozen grated coconut with
water. Strain through double cheesecloth, pressing out all liquid.
This is thick coconut milk. To get hin milk, add warm water to
residue from first straining. Let stand 5 minutes, then press as
before.
For coconut cream, refrigerate first pressing and cream will rise to
top. Refrigerate or freeze. Two cups coconut makes 3 cups thick milk,
of which 6 tablespoons is cream.



James C Shellaberger
http://www.nichemoneymachine.com
http://www.topglobalrecipes.com

Don't be a stupid American!

Often, we Americans feel there are two ways to do things: our way and
the wrong way. Do us all a favor and show your ability to accept the
fact that there are other places in the world, and they just may have
something to contribute.

Sounds a bit harsh, I know. But after living in Europe the past
several years, I may have earned the right to say just that. Please
bear in mind that I'm not saying that Americans are stupid at all.
It's simply worth keeping in mind that when doing business in Europe,
or even just with Europeans, or with any non-Americans for that
matter, it might help to be just a bit more sensitive to a few things
before starting.

Let me give you an example. Do you remember growing up and going to
school? There was always one kid who had the nice clothes, got good
grades, was liked by all the teachers, was really good in all of the
sports he or she participated in, yadda yadda. It seems that no matter
what that kid did or said it kind of upset you, or it got under your
skin a bit. Am I right or am I right? Sure, looking back your view of
that person may seem unfair, but at the time it seemed to be justified.

Well, allow me to let you in on a well-kept secret. Many Europeans see
the US in the same light. There's a "We generally respect you, but get
over it," attitude that many Europeans have towards the US.

The US towers over Europe in several areas. Here are just a few examples:
# of countries: Europe has 25; USA has 1
Population: Europe has 457 million citizens; USA has 297 million
Total Area: Europe is 3,976,372 km; USA is 9,631,923 km
GDP per Capita: Europe is $ 26,900; USA is $ 40,100
Industrial Production Growth Rate: Europe at 2.4%; USA at 4.4%
Annual Patents; Europe issues 62,000; USA issues 107,000
2004 Olympic Games (highest place): Germany 5th; USA 1st
Sole Remaining Superpower? Europe = no; USA = yes

Now, after a brief look those numbers, you can easily see why others
countries regard the US with an "enough already!" attitude.

I witnessed a personal example of this a couple of years back before
watching a tape of the 2002-2003 Fiesta Bowl game with another
American, an Australian, and a friend from Britain. Prior to engaging
in the time-tested male bonding ritual of sitting in front of a
television yelling "Get him! Get him!" we were carrying on the type of
conversation guys engage in before game time.

Obviously, sports talk was one of the subjects de jour. A comment was
made about the apparent increasing strength of the American soccer
team. My British friend stood up, and with a sound of helplessness in
his voice, simply said "You guys (Americans) dominate EVERTHING ELSE
IN THE WORLD. Can't you PLEEEEEASE just leave us football!? (i.e.
soccer)" Point made. (I'm sure there were a few expletives thrown in
for good measure, but that's beside the point.)

America is a huge country. Maybe that's why so few Americans have a
really global mindset. As a result, we tend to see everything we do
through "America goggles." While there is certainly nothing at all
wrong with being aware of your roots, it bears noting that the
internationals you will be working with probably have a view of their
own. And guess what: it's not an American view. And guess what else:
there's nothing wrong with that.

If I had a nickel for every time I have seen a fellow American notice
some European cultural difference and react with "That's so weird!" I
would never have to work another day in my life. Remember - different
doesn't mean wrong; it simply means different.

Please don't get me wrong. I'm probably the most red, white and blue
person you'll find in Europe. And that is exactly why I feel compelled
to take this stance. Do your country proud when dealing in an
international environment. And if you have the good fortune to deal in
an international setting, keep the following in mind:
1.) As in everything else, you will get one opportunity to make a
first impression: Don't foul it up.
2.) They really don't care "how you do it in America."
3.) Proud yet dignified beats rude and obnoxious hands-down, any day
of the week.
4.) While you are thinking about their excessive holiday time, they
are pondering the chronic obesity in your country, so don't even go there.
5.) Act smart because you do smart things, not because of where you
come from.

Working in an international setting is a great opportunity for you,
your company and your country. By using just a bit of sensitivity and
restraint, you can make all three look good.

Contributed by J. Brad Moss

James Shellaberger
http://www.nichemoneymachine.com
http://www.topglobalrecipes.com

Stewed Dog (wedding style)

Find recipes from every country on the face of the earth here!

This recipe is from the Filipinos.

Stewed Dog (wedding style)


3 kg dog meat -- * see note
1 1/2 cups vinegar
60 peppercorns -- crushed
6 tablespoons salt
12 cloves garlic -- crushed
1/2 cup cooking oil
6 cups onion -- sliced
3 cups tomato sauce
10 cups boiling water
6 cups red pepper -- cut into strips
6 pieces bay leaf
1 teaspoon tabasco sauce
1 1/2 cups liver spread -- ** see note
1 whole fresh pineapple -- cut 1/2 inch thick

1. First, kill a medium sized dog, then burn off the fur over a hot fire.
2. Carefully remove the skin while still warm and set aside for later (may be
used in other recpies)
3. Cut meat into 1" cubes. Marinade meat in mixture of vinegar,
peppercorn, salt and garlic for 2 hours.
4. Fry meat in oil using a large wok over an open fire, then add onions and
chopped pineapple and suate until tender.
5. Pour in tomato sauce and boiling water, add green pepper, bay leaf and
tobasco.
6. Cover and simmer over warm coals until meat is tender. Blend in liver spread
and cook for additional 5-7 minutes.

* you can substiture lamb for dog. The taste is similar, but not as pungent.
** smooth liver pate' will do as well.

TRADITIONAL ADOBO (Pork in Vinegar and Soy Sauce)

TRADITIONAL ADOBO (Pork in Vinegar and Soy Sauce)


1 1/2 lb Pork shoulder or butt cut
-into 1-1/2" cubes
1/3 c Vinegar
2 tb Soy sauce
1 ts Salt
3 Cloves garlic, minced
1 Small bay leaf
1/4 ts Pepper
1 tb Sugar
1/2 c Water
2 tb Cooking oil

1. Combine all ingredients except cooking oil in a pot and let stand for
at least 30 minutes.

2. Simmer covered for 1 hour or until meat is tender. Drain and reserve
the sauce.

3. Heat cooking oil in a skillet. Brown meat on all sides. Transfer to a
serving dish.

4. Pour off all remaining oil from skillet. Add reserved sauce and cook
for a minute or two scraping all browned bits sticking to pan. Pour sauce
over meat and serve.

Variation: May be done with chicken or a combination of chicken and pork.
Beef or chicken livers may be added too if desired.

Preparation time: 10 minutes plus marinating time. Cooking time: 1 hour,
15 minutes Serves: 4 to 6


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Frijoles (South American Beans)

This recipe comes from Antioquia in Colombia but variations on the
theme are made all over South and Central America. In Colombia, it
is served with rice and a number of side dishes, including crisp pork
crackling, bananas, avocados and white corncakes. Stretched in this
way, the quantities given here would easily serve eight.

Into a large pot 2 cups of red kidney beans (not pre-soaked). Add 5
cups of a mixture made from the liquid drained from a large tin of
peeled tomatoes (the tomatoes themselves are used later) and your
choice of stock.

Do not add salt it is said to prevent the beans softening properly.
Cover the pot and put the beans to cook over a low heat. South
American practice is to add a tablespoon of oil when the beans begin
to wrinkle but Raw Materials omits this with no ill-effects.
Continue cooking until tender++about 2 to 3 hours.

Meanwhile, finely chop 2 large onions and 4 cloves of garlic and fry
gently in a little oil. Add 500 g minced meat (usually beef but take
your choice) and fry very slowly until brown. Add the tinned
tomatoes, a chopped green capsicum, 2 or 3 bay leaves, 2 teaspoons
cumin, half a bunch of basil (chopped), 1 teaspoon cayenne pepper,
pepper and salt.

Tip the contents of the frying pan into the beans and simmer slowly
till well blended.

Serves 4 to 6.

Top Global Recipes

Chicken Teriyaki Dinner

Find great dishes from around the world at Top Global Recipes.

Chicken Teriyaki Dinner

Yield: 6 servings

1/4 c Lite soy sauce
3 tb Prepared spicy brown mustard
1 tb Firmly packed brown sugar
1/2 ts Ground ginger
1 tb Sesame seeds
1 Sliced thin medium onion
1 Cut in half garlic clove
2 tb Vegetable oil
4 Skinned boned chicken breast
-halves each about 4 oz
Spinach and pepper saute
-(see recipe for this)

In medium bowl, whisk together soy sauce, mustard,
sugar and ginger; set aside. In large, nonstick
skillet, over high heat, toast sesame seeds until
golden brown, about 4 minutes; remove from pan and set
aside. In same skillet, saute onion and garlic in oil
until soft, about 5 minutes, if desired, discard
garlic clove halves. Add chicken and soy sauce mixture
to skillet. Cover and simmer, turning chicken over
once, until chicken is cooked through. Meanwhile,
prepare spinach and pepper saute. To serve, place
chicken on platter, pour sauce and vegetables over
chicken and sprinkle with sesame seeds. Place sauteed
mixture on platter. Garnish with scallion fan.

Yorkshire Pudding

I feel British today... Go here for favorites from around the world.

Yorkshire Pudding

Servings: 2

2 ea Eggs
1 x Salt, pinch
2 T Beef fat
1 1/2 c Flour
1 c Milk
Beat eggs and salt slightly with fork. Add flour gradually, beat, add milk
a little at a time until smooth. Add more milk to make a batter like a
rather thin pancake batter. Let stand 1 hour. Put 2 tablespoons beef fat
in baking pan and heat in oven. Pour batter on hot fat. Bake 20 minutes in
425 degree oven. The PERFECT accompaniment to Rib Roast!

PATE AUX PATATES (POTATO PIE)

This is one of my favorite cold weather recipes from Canada. You can find country information, colorful flags, images of the currency used and great recipes from every country on earth here!

PATE AUX PATATES (POTATO PIE)


5 Potatoes; to 6 hot
Milk
2 ts Butter
2 Egg yolks
1 Onion; finely chopped
1/4 c Celery stalk; & leaves
-finely chopped
1 tb Parsley;chopped, fresh
1 pn Savory, dried -OR-
1 pn -Chives, fresh
-Salt & ground pepper
Pastry for double crust 9"
-pie

Pate aux Patates

This potato pie makes a warming supper dish. It was a
Friday favorite in the days when the meatless rule was
observed in French Catholic families, says Nicole
Kretz.

Line a 9-inch pie plate with pastry, Mash potatoes
with enough milk to make a smooth puree; add butter
and 1 egg yolk. Combine potatoes with onion, celery,
parsley and savoury; season with salt and pepper to
taste.
Sprinkle potato mixture in pie shell. Cover with top
crust, trim and crimp edges to seal and cut steam
vents. Brush top crust with remaining egg yolk.bake
pie in a preheated 400F oven for 30 to 40 minutes or
until pastry is golden. SERVES: 6-8

Sauteed Prawns (Tahiti)

Try this wonderful prawn dish. Find more here!!


Sauteed Prawns (Tahiti)

Yield: 1 servings

1 kg Prawns
150 g Chopped onion
2 Crushed garlic cloves
1 Glass water or white wine
30 g Finely chopped parsley
Salt and red pepper

Wash the prawns thouroughly, breaking off the feelers or legs which
are too long. Fry the chopped onion in a heavy frying pan until
golden. Add the prawns and continue cooking until they turn red in
colour.

Season and add a glass of water or dry white wine to the pan, then the
crushed cloves of garlic and a light sprinkling of paprika. Cover
the pan and allow to simmer for about 5 minutes. Check the
seasoning, sprinkle over the fresh parsley and serve hot.

ANISH-NAH-BE PAKWEJIGAN (REAL INDIAN BREAD)

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every country on earth!

This is a real native American bread recipe.

ANISH-NAH-BE PAKWEJIGAN (REAL INDIAN BREAD)

Serving Size : 4

1 Recipe soft bread
2/3 c Sunflower oil
1/2 c Blueberries or raisins

Let the soft bread dough cool to room temperature. Mix in the
blueberries or raisons & put the dough into a bowl. Chill until it thickens.
When the dough is firm, cut it into 1/2" slices & fry until it is a
golden colour. Serve hot with maple syrup.

Hawaiian Baked Bananas

Here is a little treat from Hawaii. Enjoy... Get unique dishes from around the world here.

Hawaiian Baked Bananas


4 bananas
1/2 C. brown sugar -- firmly packed
1/4 C. orange or pineapple juice
3 Tbsp. sherry
1/2 C. chopped almonds or Macadamia nuts
2 Tbsp. butter or margarine
1 Dash nutmeg

Peel bananas and place in a small baking dish. Mix
together, then pour over bananas brown sugar, orange or pineapple juice and
sherry.

Saute the chopped nuts in butter and sprinkle over bananas.
Add dash of nutmeg to taste if desired.

Bake in a moderate oven at 350 degrees for 15 minutes or until bananas
are tender and lightly glazed. Serve as a meat accompaniment
or as a dessert with a spoonful of sauce over each banana.
Serves 4.

PORTUGUESE EGGS WITH PEAS

Try this wonderful egg dish from Portugal. You will love it.
For wonderful recipes from every country look here!

PORTUGUESE EGGS WITH PEAS

Yield: 2 Servings

2 TB butter
: 1/2 c finely chopped onions
: 3/4 c chicken stock
: 2 c green peas
: 1/2 c finely chopped fresh
: parsley
: 1/4 c finely chopped fresh
: coriander (cilantro)
: 1/2 ts sugar
: Salt
: freshly ground black pepper
: 1/4 lb garlic-seasoned pork sausage cut in thin strips
: 4 eggs

In a heavy 10 in skillet, melt the butter over moderate heat. When
the foam has almost subsided, add the onions, and, stirring
frequently, cook for eight to ten minutes, until golden. tir in the
stock, peas, parsley, coriander, sugar, 1/4 teaspoon of salt and a
few grindings of pepper, and overlap the sausage slices around the
edge of the pan in a circle. Bring to a boil over high heat, then
reduce the heat to low, cover and simmer for five minutes. Break the
eggs into the skillet, keeping them well apart. Sprinkle the eggs
lightly with salt and pepper. Cover and cook for three or four
minutes, until the egg whites are set. Serve at once.

Armenian Eggplant Casserole

Try this Armenian Casserole for a heart warming meal. Find even
more at http://www.topglobalrecipes.com

Armenian Eggplant Casserole

Servings: 4

1 ea Eggplant, lg
1 ea Green pepper, diced
1/2 ea Clove garlic, finely minced
1 ea Onion, med, sliced
1 x Sour cream (optional sauce)
4 ea Tomatoes
1/4 c Olive oil
1 x Pepper, freshly ground
1 1/2 t Salt

Pare and dice eggplant. Heat oil in skillet, add onion, green pepper, and
eggplant. Stir over low heat until eggplant is soft. Add tomatoes (may
substitute canned Italian solid pear shape, drained), salt, and pepper.
Simmer a few minutes. At this point you can add basil, chives, parsley,
tarragon or oregano to taste. Turn into casserole dish and bake at 325
degrees for 40 minutes. Casserole may be served hot or cols, with sour
cream.

AUSTRALIAN POACHED RABBIT WITH BRUSCHETTA

I have traveled the world, however I have never been to Australia. My wife has always wanted to go, but we have yet to make it. This recipe is a wonderful taste from Australia and more can be found here.


AUSTRALIAN POACHED RABBIT WITH BRUSCHETTA

Yield: 4 servings

1 ea Spanish onion, peeled and
-sliced
2 ea Stalks of celery, chopped
2 sm Carrots, chopped
2 ea Sprigs of thyme
2 ea Bay leaves
12 ea Black peppercorns
1 ea Rabbit
2 ea Cloves of garlic, quartered
16 sm Fresh sage leaves
2 1/2 c Extra virgin olive oil
1 ea Crusty Italian ring loaf of
-bread (preferably day-old)
-Mesclun, to serve
Lemon wedges (optional), to
-serve

Bring 6 liters of salted water to the boil in a large saucepan. Add
onion, celery, carrot, herbs and peppercorns and return to the boil.
Skim surface. Add rabbit and return to the boil. Reduce heat to
lowest setting, cover and simmer very gently for 1 hour, or until
rabbit is tender. Remove from heat and cool rabbit in cooking liquid.
Remove rabbit from liquid, strip meat from bones and place it in a
single layer on a plate or tray. Season meat generously with salt and
freshly ground black pepper.

Return bones to cooking liquid and boil again to make stock to freeze
for another purpose, if desired.

Transfer rabbit to a bowl. Add garlic, sage and oil just to cover.
Using your hands, mix ingredients to combine, then cover and
refrigerate for 48 hours.

Cut bread into 1cm-thick slices and brush both sides with remaining
oil combined with 1 teaspoon sea salt. Place in a single layer on a
rack on an oven tray and bake at 150C for 30 minutes, or until pale
golden. Using a slotted spoon, remove rabbit from oil, and serve at
room temperature with warm bruschetta, mesclun and lemon wedges, if
desired.

Abish (Ethiopia)

Today's menu comes from the African continent. Ethiopia is the origin of this dish. To get the book Top Global Recipes visit http://www.topglobalrecipes.com

Abish (Ethiopia)

Serving Size : 4

4 fluid ounces vegetable oil
1 large onion -- diced
1 tablespoon grated root ginger
1 tablespoon finely chopped garlic
2 tomatoes -- diced
1 pound lean, minced beef
salt -- to taste
3 eggs -- beaten
1 tablespoon turmeric
1 tablespoon butter with 1 tbs. chopped parsley
extra parsley for garnishing
8 ounces goat's cheese, grated -- optional

Heat oil in pan and saute onion till golden. Stir in ginger, garlic,
tomatoes, mince and salt. Cook on low 15 - 20 min., stirring regularly to prevent burning. Combine eggs with mixture in pan and cook 10 min. Remove from heat. Add turmeric and seasoned butter and top with parsley and cheese. Serve with rice or fresh bread; mix with steamed corn and eat by itself; or use it to stuff other vegetables.

KOETTBULLAR (SWEDISH MEATBALLS)

You can find country information, vivid full color flags, colorful currency and wonderful family recipes from every single county on earth at http://www.topglobalrecipes.com


KOETTBULLAR (SWEDISH MEATBALLS)

Serving Size : 8

1/2 c Unseasoned bread crumbs
1/2 c Half and half cream
4 tb Unsalted butter
1/4 c Minced white onions
1/3 lb Ground beef
1/3 lb Ground veal
1/3 lb Ground pork
1 lg Egg
1/8 ts Freshly grated nutmeg
1/2 ts Salt (or to taste)
1/4 ts Freshly ground black pepper

1. Soak the bread crumbs in the half and half for 5
minutes in a large mixing bowl.

2. Melt 1 tablespoon of the butter in a small skillet
over low to moderate heat. When the foam starts to
subside, add the onions and saute them for about 2
minutes. Let cool slightly.

3. Add the beef, veal, pork, egg nutmeg, salt,
pepper, and onions to the bread-crumb mixture. Gently
combine the ingredients with your hands.

4. Cover the bowl and refrigerate the mixture for a
couple of hours.

5. Shape the meat mixture with your hands into
uniform 2/3-inch balls. Arrange them on a plate in one
layer so they do not touch each other. Let the
meatballs stand at room temperature for 30 minutes.

6. Melt the remaining butter in a saute pan or
skillet over moderate heat. When the foam starts to
subside, add the meatballs. (Do not crowd the pan;
unless your pan is oversized, you will have to cook
gthe meatballs in batches and keep the cooked ones
warm in a preheated 200 degree F oven.) Saute the
meatballs for about 5 minutes until they become brown
on all sides. Turn them as necessary, but do so gently.

7. Transfer the 'koettbullar' to a warm platter and
serve immediately.

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Venezuelan Black Beans and Rice

Try a trip around the world with recipes from kitchens in every country on earth at http://www.topglobalrecipes.com

Venezuelan Black Beans and Rice
Serving Size : 4

1 med onion -- chopped
1 stalk celery -- diced
1 sm red pepper -- diced
1 c long-grain white rice -- rinsed and drained
14 ozs broth
1 tsp turmeric
1 tsp oregano
1 tsp salt
1 c egg substitute, liquid -- scrambled
15 ozs black beans, canned -- heated
1 tsp crushed red pepper
lemon wedges and tabasco -- to taste

Saute onion 2-3 minutes; add celery, bell pepper and rice. Cook stirring until rice turns pale, 2-3 minutes. Reduce heat to low. Add broth, turmeric, oregano and salt. Cover and cook until rice is tender and all liquid is absorbed, 15-20 minutes. Remove from heat and fluff with fork. Drain heated black beans and mix with rice. Top with scrambled eggs and sprinkle with crushed red pepper. Serve with lemon wedges and tabasco.

For fantastic cuisine from every country on the face of the earth visit http://www.topglobalrecipes.com

Pampushky (Raised Doughnuts With Filling)

Pampushky (Raised Doughnuts With Filling)

Servings: 10

2 tb Sugar 1/2 c Water
2 pk Active Dry Yeast
1/4 c Milk
5 to 6 c Unbleached All-Purpose Flour
1/4 lb Butter; 1 Stick
1/2 c Sugar
2 lg Eggs
3 lg Egg Yolks
1 ts Salt


Combine the sugar and water, sprinkle with the yeast, and let stand until soft. Heat the milk to lukewarm, and add the milk and 1/4 cup of the flour to the yeast mixture. Beat well, cover and allow to rise until light and bubbly, about 10 minutes. In another bowl, cream the butter and sugar. Beat eggs and egg yolks together, blending well and combine with the sugar-butter mixture, beating thoroughly until the eggs are pale white. Grate a lemon on a fine grater until all of the yellow color is grated off and add this (the zest), vanilla, and the yeast mixture to the butter-egg mixture. Mix in 4 cups of flour. If the dough seems a little loose, add a little more, but the dough should be soft. Knead, by hand, for about 10 minutes. Replace in a greased bowl, turning once to grease the top, and cover with a damp towel, set in a warm place until double in bulk. Punch down, knead a few more times, and allow to rise again until the dough is doubled. When doubled, divide the dough into 4 parts. On a lightly floured surface, roll one part into a rectangle about 1/4-inch thick, turning once or twice during the rolling to achieve a uniform thickness. Dust with flour sparingly. Place 1 ts of rose preserve at evenly space intervals on the dough, or with a 2 1/2-inch cutter, gently form impressions and place the filling in each. Roll another portion out, as above, to the same thickness, and gently cover the first, overlapping a little. (Filling will show through.) Cut circles with the cutter. Place them on a lightly floured cookie sheet and allow rise until double in size. Repeat until all of the dough is used, rolling out the scraps last. Heat oil or shortening to 375 degrees F. in a deep fryer or wide skillet. Test the temperature by frying a piece of bread; it should bubble and turn golden quickly. The fat should not be smoking. Fry 5 or 6 pampushky at a time. Do NOT crowd as this lowers the temperature and the doughnuts will absorb too much grease. When one side is golden, flip with a spoon to fry the other side. Dough will puff up in the frying. Perfect pampushky are light as air. Drain on paper towels. When slightly cooled, sprinkle with powdered sugar. Serve with tea.

KOUSHARI (LENTILS, MACARONI AND RICE IN OIL)

Today we are having an Egyptian dish. Imagine sitting in our tent. It's a warm day. A breeze brings the sent of the camels through the tent. We have a view of the pyramids. We are all set to enjoy a wonderful meatless meal.

KOUSHARI (LENTILS, MACARONI AND RICE IN OIL)
Serving Size : 6
1 cup Ads iswid (brown lentils)
Water
Salt
1 cup Small macaroni noodles
1 cup Short grain rice
2 tb Olive oil
1 cup Tomato puree

***** TA'LEYA II*****
2 lg Onions
1/4 cup Olive oil
1 Garlic clove (or more) -- finely chopped

This is classed as an 'oil' dish by Coptic Egyptians and is prepared during periods of fasting when animal products cannot be taken. Place lentils in a sieve and wash well under running water. Place in a large pot and add 3 cups water and 1 teaspoon salt. Bring to the boil, then simmer for 1 hour until tender but still intact. Drain and keep aside. Clean same pot and add 4 cups water. Bring to the boil, add 2 teaspoons salt and the macaroni. Stir constantly until water returns to the boil and cook, uncovered, for 15 minutes until tender. Stir occasionally. Drain and keep aside. Clean pot again and dry. Wash rice well in sieve under running water and drain. Heat oil in pot and fry rice over medium heat for 2-3 minutes. Add 2 cups water and 1 teaspoon salt and bring to the boil, stirring occasionally. Cover and simmer over low heat for 15 minutes or until tender. Leave covered off the heat for 5 minutes for grains to separate. Prepare the ta'leya (directions below), add tomato puree and bring to the boil. Add lentils and macaroni to cooked rice and toss together lightly with a fork. Pour hot ta'leya and tomato mixture on top, toss again and cover pot. Leave over low heat for 10 minutes. Serve hot.

TA'LEYA:
Halve peeled onions lengthwise then slice thinly to give semicircles. Heat olive oil in a pan, add onions and fry over medium heat until golden brown. Add garlic and cook a minute longer.
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KAPUSNIAK -- POLISH SAUERKRAUT SOUP

In the mood for a wonderful, warm taste of Poland on a cold day? Try this great soup. You will be glad you did.

KAPUSNIAK -- POLISH SAUERKRAUT SOUP

2 lb Smoked pork shanks
1 qt Water
1 Onion, well browned
1 qt Sauerkraut juice
1/4 c Sugar
1/4 c Cream
1 Egg
1 tb Flour
3/4 c Milk

Cook meat in water until well done. Add onion, sauerkraut juice and sugar. Beat egg, add flour, milk and cream. Add to soup and bring to a boil. Serve with potato dumplings.

For more fantastic recipes from all over the world, visit http://www.topglobalrecipes.com

STEWED PAUA (New Zealand)

Paua is a species of abalone

Paua meat is a traditional delicacy for the Maori. Essential for a good wedding feast or celebration. Although it is harder to find that it used to be, most New Zealanders would rate paua up there with oysters as their preferred shellfish. These days most paua meat is exported to Asia, where abalone has always been regarded as one of the supreme delicacies.

STEWED PAUA (New Zealand)

Serving Size : 4

6 lg Paua
1 lg Onion
2 tb Flour
2 cup Water
2 tb Butter
1/2 ts Salt

Remove the paua from it's shell with a sharp knife. Cut away the pewa or soft part of the paua (this may be used for soup). Press out the two teeth from the mouth.

Dice the paua and the onion.

Fry the onion in butter until it is cooked and then add the diced paua.

Cover with two cups boiling water and simmer gently until it is cooked.

Mix salt and flour with a little water to make a smooth paste and then thicken.

Brigadeiro

If you love chocolate like I love chocolate, then you will love this easy to make Brazilian treat.

This candy is named after a renowned Brazilian politician of the 1920's, Brigadeiro Eduardo Gomes. He was an Army brigadier general who first gained notoriety for playing a part in quashing a communist coup in Rio. He later ran unsuccessfully for the presidency in 1946 and 1950, during a brief breeze of democracy which blew after WWII. The name of the candy is that of his rank, Brigadeiro.

Brigadeiro Recipe By : Anonymous

1 can sweetened condensed milk -- (395g)

3 tablespoons cocoa powder

1 tablespoon butter -- soft

1 package chocolate sprinkles

In a heavy saucepan, mix the milk, cocoa and butter. Stir to dissolve the chocolate. Put over low heat and stir constantly with a wooden spoon. Continue stirring and cooking until you are able to see the bottom of the pot when you tilt the pan (the mixture will just slide quickly). This should take 10-12 minutes. Transfer to a greased plate. Let cool. Butter your hands and roll the mixture into small balls and roll over the chocolate sprinkles.

Variations: you can substitute the cocoa powder for 100g baking chocolate. If you want a lighter candy use powdered chocolate (such as quick). You can also put raisins or nuts in the center of the candy. You can decorate with powdered sugar instead, or cocoa powder.