Chicken Teriyaki Dinner

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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.