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)

Try a tour around the world with recipes, flags, currency and more from
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.

Check out all the worlds dishes at http://www.topglobalrecipes.com

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.
For more unique dishes from around the world visit http://www.topglobalrecipes.com

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.