Full English > Fish and shits.jamesb wrote:
Fish and Chips
http://tbn0.google.com/images?q=tbn:N85 … 0small.jpg
Full English Breakfast
http://tbn0.google.com/images?q=tbn:L5e … akfast.jpg
OMG I just thought of one: Dim Sims.
http://en.wikipedia.org/wiki/Dim_sim
http://en.wikipedia.org/wiki/Dim_sim
It normally consists of a large ball of pork or other meat, cabbage and flavourings, encased in a wrapper similar to that of a more traditional dumpling. They are usually deep-fried or steamed, but can be barbequed for a crispy change. Dim sims differ from typical Chinese dumplings in that they are much larger, have a thicker skin and are shaped differently.
My state was founded by Batman. Your opinion is invalid.
Cape Cod - Boston - New England
CLAM CHOWDA
INGREDIENTS
4 slices bacon, diced
1 1/2 cups chopped onion
1 1/2 cups water
4 cups peeled and cubed potatoes
1 1/2 teaspoons salt
ground black pepper to taste
3 cups half-and-half
3 tablespoons butter
2 (10 ounce) cans minced clams
DIRECTIONS
Place diced bacon in large stock pot over medium-high heat. Cook until almost crisp; add onions, and cook 5 minutes. Stir in water and potatoes, and season with salt and pepper. Bring to a boil, and cook uncovered for 15 minutes, or until potatoes are fork tender.
Pour in half-and-half, and add butter. Drain clams, reserving clam liquid; stir clams and 1/2 of the clam liquid into the soup. Cook for about 5 minutes, or until heated through. Do not allow to boil.
CLAM CHOWDA
INGREDIENTS
4 slices bacon, diced
1 1/2 cups chopped onion
1 1/2 cups water
4 cups peeled and cubed potatoes
1 1/2 teaspoons salt
ground black pepper to taste
3 cups half-and-half
3 tablespoons butter
2 (10 ounce) cans minced clams
DIRECTIONS
Place diced bacon in large stock pot over medium-high heat. Cook until almost crisp; add onions, and cook 5 minutes. Stir in water and potatoes, and season with salt and pepper. Bring to a boil, and cook uncovered for 15 minutes, or until potatoes are fork tender.
Pour in half-and-half, and add butter. Drain clams, reserving clam liquid; stir clams and 1/2 of the clam liquid into the soup. Cook for about 5 minutes, or until heated through. Do not allow to boil.
Crunchy Garlic Chicken
1/4 cup butter or margarine, melted
2 tablespoons milk
1 tablespoon chopped fresh chives or parsley
1/2 teaspoon salt
1/2 teaspoon garlic powder
2 cups Whole Grain Total® cereal, crushed (1 cup)
3 tablespoons chopped fresh parsley
1/2 teaspoon paprika
6 boneless skinless chicken breasts (about 1 3/4 lb)
1. Heat oven to 425°F. Spray 13x9-inch pan with cooking spray. In shallow dish, mix 2 tablespoons of the butter, the milk, chives, salt and garlic powder.
2. In another shallow dish, mix crushed cereal, parsley and paprika. Dip chicken into milk mixture, then coat lightly and evenly with cereal mixture. Place in pan. Drizzle with remaining 2 tablespoons butter.
3. Bake uncovered 20 to 25 minutes or until juice of chicken is clear when center of thickest part is cut (170°F).
1/4 cup butter or margarine, melted
2 tablespoons milk
1 tablespoon chopped fresh chives or parsley
1/2 teaspoon salt
1/2 teaspoon garlic powder
2 cups Whole Grain Total® cereal, crushed (1 cup)
3 tablespoons chopped fresh parsley
1/2 teaspoon paprika
6 boneless skinless chicken breasts (about 1 3/4 lb)
1. Heat oven to 425°F. Spray 13x9-inch pan with cooking spray. In shallow dish, mix 2 tablespoons of the butter, the milk, chives, salt and garlic powder.
2. In another shallow dish, mix crushed cereal, parsley and paprika. Dip chicken into milk mixture, then coat lightly and evenly with cereal mixture. Place in pan. Drizzle with remaining 2 tablespoons butter.
3. Bake uncovered 20 to 25 minutes or until juice of chicken is clear when center of thickest part is cut (170°F).
West African Peanut-Chicken Stew
1 lb boneless skinless chicken breasts (about 4)
1 box Betty Crocker® Chicken Helper® jambalaya
2 tablespoons vegetable oil
2 1/2 cups hot water
1 can (14.5 oz) diced tomatoes with onion and pepper, undrained
1/2 lb sliced fully cooked Polish or kielbasa sausage, if desired
2 tablespoons peanut butter
1. Cut chicken into strips, about 2x1/4 inch. In 3- to 4-quart saucepan, stir chicken and chicken seasoning (from jambalaya mix) until chicken is evenly coated; stir in oil. (For best results, use saucepan with nonstick finish.)
2. Cook chicken uncovered over medium-high heat about 8 minutes, turning chicken over after 5 minutes, until dark brown on both sides. Stir in hot water, sauce mix and uncooked rice (from jambalaya mix), tomatoes and sausage. Heat to boiling, stirring occasionally. Reduce heat; cover and simmer about 25 minutes, stirring once, until rice is tender.
3. Stir in peanut butter. Cook about 2 minutes longer or until mixture is thickened. Cover; let stand about 5 minutes or until most of liquid is absorbed.
High Altitude (3500-6500 ft): Increase water to 2 3/4 cups.
1 lb boneless skinless chicken breasts (about 4)
1 box Betty Crocker® Chicken Helper® jambalaya
2 tablespoons vegetable oil
2 1/2 cups hot water
1 can (14.5 oz) diced tomatoes with onion and pepper, undrained
1/2 lb sliced fully cooked Polish or kielbasa sausage, if desired
2 tablespoons peanut butter
1. Cut chicken into strips, about 2x1/4 inch. In 3- to 4-quart saucepan, stir chicken and chicken seasoning (from jambalaya mix) until chicken is evenly coated; stir in oil. (For best results, use saucepan with nonstick finish.)
2. Cook chicken uncovered over medium-high heat about 8 minutes, turning chicken over after 5 minutes, until dark brown on both sides. Stir in hot water, sauce mix and uncooked rice (from jambalaya mix), tomatoes and sausage. Heat to boiling, stirring occasionally. Reduce heat; cover and simmer about 25 minutes, stirring once, until rice is tender.
3. Stir in peanut butter. Cook about 2 minutes longer or until mixture is thickened. Cover; let stand about 5 minutes or until most of liquid is absorbed.
High Altitude (3500-6500 ft): Increase water to 2 3/4 cups.
Oh I'm fucking starving. Clicking this was a bad idea...
Roasted Salmon Salad With Honey Mustard Vinaigrette
Ingredients
DRESSING
1/2 cup balsamic vinegar
1/2 cup water
2 tspn dried cranberries
8 dried apricots, thinly sliced
2 tspn Dijon mustard
2 tspn honey
1 tbsp olive oil
SALAD
1 pound salmon fillet, cut into 4 equal portions
1/2 tspn salt
1/4 tspn pepper
8 cups spinach leaves, washed
2 cups thinly sliced yellow squash
2 cups thinly sliced red bell pepper
3 tbsp toasted chopped pecans
Directions
1. reheat oven to 425° F. Lightly coat a baking sheet with nonstick cooking spray; set aside.
2. In a small saucepan, combine balsamic vinegar, water, cranberries and apricots. Set pan over medium-high heat and bring to a boil. Simmer for 5 minutes. Strain and reserve liquid and fruit. Combine liquid with mustard, honey and oil.
3. Season salmon fillets with salt and pepper and transfer them to prepared baking sheet. Bake fillets for 5-7 minutes, until fork-tender.
4. Meanwhile, place 2 cups of spinach on each of 4 plates. Top each plate of spinach with 1/2 cup squash and 1/2 cup bell pepper.
5. Place a cooked salmon fillet atop each salad and sprinkle with 2 teaspoons of pecans. Top with 2 tablespoons of dressing and 1 tablespoon of reserved fruit.
Ingredients
DRESSING
1/2 cup balsamic vinegar
1/2 cup water
2 tspn dried cranberries
8 dried apricots, thinly sliced
2 tspn Dijon mustard
2 tspn honey
1 tbsp olive oil
SALAD
1 pound salmon fillet, cut into 4 equal portions
1/2 tspn salt
1/4 tspn pepper
8 cups spinach leaves, washed
2 cups thinly sliced yellow squash
2 cups thinly sliced red bell pepper
3 tbsp toasted chopped pecans
Directions
1. reheat oven to 425° F. Lightly coat a baking sheet with nonstick cooking spray; set aside.
2. In a small saucepan, combine balsamic vinegar, water, cranberries and apricots. Set pan over medium-high heat and bring to a boil. Simmer for 5 minutes. Strain and reserve liquid and fruit. Combine liquid with mustard, honey and oil.
3. Season salmon fillets with salt and pepper and transfer them to prepared baking sheet. Bake fillets for 5-7 minutes, until fork-tender.
4. Meanwhile, place 2 cups of spinach on each of 4 plates. Top each plate of spinach with 1/2 cup squash and 1/2 cup bell pepper.
5. Place a cooked salmon fillet atop each salad and sprinkle with 2 teaspoons of pecans. Top with 2 tablespoons of dressing and 1 tablespoon of reserved fruit.
Grilled Tex-Mex Chicken Sausage Tostadas.
Ingredients:
Cooking spray
1 package Casual Gourmet 3 Pepper Tex-Mex Chicken Sausage
1 tablespoon fresh lime juice
1 tablespoon low-sodium taco seasoning
6 (8-inch) fat-free flour tortillas
2 cups tomatoes, chopped and seeded
3/4 cup sweet onion, diced
1/4 cup ripe olives, chopped
1/4 cup fresh cilantro, finely chopped
1 teaspoon lime juice
1/4 teaspoon freshly ground pepper
1 cup fat-free refried beans
3 cups lettuce, shredded
1 (8-ounce) jar salsa
1/2 cup (4-ounces) low-fat crumbled feta cheese
6 tablespoons reduced-fat sour cream
1/4 cup unsalted sunflower kernels, toasted
Directions:
Spray grill with cooking spray and preheat. Brush chicken sausage with lime juice and sprinkle with taco seasoning. Place sausage links on preheated grill rack and grill 5-7 minutes, turning often. Allow sausage to cool slightly then cut on a 1/2-inch bias; set aside. Place tortillas on sprayed grill rack and grill for 30 seconds on each side until crisp and golden brown.
In a medium bowl, toss together tomatoes, onions, olives, cilantro, lime juice and pepper. Spread 3 tablespoons of refried beans over each tortilla and evenly divide chicken sausage between tortillas. Top with 2 tablespoons salsa, 1/2 cup shredded lettuce, 1/2 cup tomato mixture, 2 tablespoons feta cheese and 1 tablespoon sour cream. Sprinkle with fresh cilantro and sunflower kernels. Garnish with scallions, fresh limes and cilantro.
Ingredients:
Cooking spray
1 package Casual Gourmet 3 Pepper Tex-Mex Chicken Sausage
1 tablespoon fresh lime juice
1 tablespoon low-sodium taco seasoning
6 (8-inch) fat-free flour tortillas
2 cups tomatoes, chopped and seeded
3/4 cup sweet onion, diced
1/4 cup ripe olives, chopped
1/4 cup fresh cilantro, finely chopped
1 teaspoon lime juice
1/4 teaspoon freshly ground pepper
1 cup fat-free refried beans
3 cups lettuce, shredded
1 (8-ounce) jar salsa
1/2 cup (4-ounces) low-fat crumbled feta cheese
6 tablespoons reduced-fat sour cream
1/4 cup unsalted sunflower kernels, toasted
Directions:
Spray grill with cooking spray and preheat. Brush chicken sausage with lime juice and sprinkle with taco seasoning. Place sausage links on preheated grill rack and grill 5-7 minutes, turning often. Allow sausage to cool slightly then cut on a 1/2-inch bias; set aside. Place tortillas on sprayed grill rack and grill for 30 seconds on each side until crisp and golden brown.
In a medium bowl, toss together tomatoes, onions, olives, cilantro, lime juice and pepper. Spread 3 tablespoons of refried beans over each tortilla and evenly divide chicken sausage between tortillas. Top with 2 tablespoons salsa, 1/2 cup shredded lettuce, 1/2 cup tomato mixture, 2 tablespoons feta cheese and 1 tablespoon sour cream. Sprinkle with fresh cilantro and sunflower kernels. Garnish with scallions, fresh limes and cilantro.
Yeah, delicious fermented herring is the food of north Sweden people. Here all about it, how to buy, open and eat it, what to drink and what to do afterwards.
1. When?
You buy it when the leaves fall off the trees, that is in the fall in late August or in September.
You buy it in cans which you will find in the deep freezers in every ordinary food store.
When you got home you store it in your deep freezer until 2 days before planned use. The last 48 hours it is best to store the can (not opened) in room temperature.
--------------------------------------------------------------------------------
2. From where?
Herring living in the Baltic sea (north part of the Baltic sea) has a very special taste different from other herring in the south part or in the Atlantic sea. It comes from the very low salt concentration in this northen part.
Herring fished in the spring when it is redy for spawning is in top condition. It is processed to rotten or ferment, which takes several months.
The method of preservation was invented long ago, when brining food was quite expensive due to the costs of salt. When fermentation was used, on the other hand, just enough salt was required to keep the fish from rottening
--------------------------------------------------------------------------------
3. Open, eat, enjoy!
The day has come. Put the can on the table. Find an opener and a cloth. Put the opener in position and cover it with the cloth. Now push the opener through the tin plate and hear and smell the pressure in the can depress.
First time you do this you will probably find the smell less inviting. But remember to take a deep breath and you will almost instantly not feel any inconveniancy from the smelling can.
All of the people who is going to participate in the dinner must sit close to the can when opened and they should as soon as possible inhale the smell. if you are more than 20 feet away from the can you will not be able to inhale a concentration big enough. This is the trick - you must as quick as possible see to that you strike out your smelling sence. Now you are ready to start eating!
--------------------------------------------------------------------------------
4. Add what?
Fermented herring you do eat cold. Just take it out from the can and place on your plate together with newly boiled potatoes and some slices of ordinarily yellow onion.
The ordination is one fish - one potatoe - two slices of onion.
It is also common to eat a sandwich but it must then be of hard very thin bread and whith real butter on and nothing more.
--------------------------------------------------------------------------------
5. Drink what?
There is only two things to drink and you must have both: beer and aquavit. You may substitute the aquavit to vodka but that is the only allowed alteration.
Here you have the ordination one fish - one aquavit (6 cl) one glass of beer (33 cl).
For children (and aa-people) is recommended cow milk instead. Real fermented herring lovers take milk instead of beer but they never substitute the aquavit.
--------------------------------------------------------------------------------
6. ... and then?
After finishing the whole can, normally 3 to 6 herrings per person, you will be very thirsty. And it is cured whith beer, lots of it. Calculate at least 33 cl per hour you intend to stay awake after the meal.
You can also calculate 66 cl per hour or 99 - it will make no difference - the thirst will still be there.
--------------------------------------------------------------------------------
7. ... and next day
Sorry, I can't help you there ...
but I garantee the day before is worth it.
--------------------------------------------------------------------------------
1. When?
You buy it when the leaves fall off the trees, that is in the fall in late August or in September.
You buy it in cans which you will find in the deep freezers in every ordinary food store.
When you got home you store it in your deep freezer until 2 days before planned use. The last 48 hours it is best to store the can (not opened) in room temperature.
--------------------------------------------------------------------------------
2. From where?
Herring living in the Baltic sea (north part of the Baltic sea) has a very special taste different from other herring in the south part or in the Atlantic sea. It comes from the very low salt concentration in this northen part.
Herring fished in the spring when it is redy for spawning is in top condition. It is processed to rotten or ferment, which takes several months.
The method of preservation was invented long ago, when brining food was quite expensive due to the costs of salt. When fermentation was used, on the other hand, just enough salt was required to keep the fish from rottening
--------------------------------------------------------------------------------
3. Open, eat, enjoy!
The day has come. Put the can on the table. Find an opener and a cloth. Put the opener in position and cover it with the cloth. Now push the opener through the tin plate and hear and smell the pressure in the can depress.
First time you do this you will probably find the smell less inviting. But remember to take a deep breath and you will almost instantly not feel any inconveniancy from the smelling can.
All of the people who is going to participate in the dinner must sit close to the can when opened and they should as soon as possible inhale the smell. if you are more than 20 feet away from the can you will not be able to inhale a concentration big enough. This is the trick - you must as quick as possible see to that you strike out your smelling sence. Now you are ready to start eating!
--------------------------------------------------------------------------------
4. Add what?
Fermented herring you do eat cold. Just take it out from the can and place on your plate together with newly boiled potatoes and some slices of ordinarily yellow onion.
The ordination is one fish - one potatoe - two slices of onion.
It is also common to eat a sandwich but it must then be of hard very thin bread and whith real butter on and nothing more.
--------------------------------------------------------------------------------
5. Drink what?
There is only two things to drink and you must have both: beer and aquavit. You may substitute the aquavit to vodka but that is the only allowed alteration.
Here you have the ordination one fish - one aquavit (6 cl) one glass of beer (33 cl).
For children (and aa-people) is recommended cow milk instead. Real fermented herring lovers take milk instead of beer but they never substitute the aquavit.
--------------------------------------------------------------------------------
6. ... and then?
After finishing the whole can, normally 3 to 6 herrings per person, you will be very thirsty. And it is cured whith beer, lots of it. Calculate at least 33 cl per hour you intend to stay awake after the meal.
You can also calculate 66 cl per hour or 99 - it will make no difference - the thirst will still be there.
--------------------------------------------------------------------------------
7. ... and next day
Sorry, I can't help you there ...
but I garantee the day before is worth it.
--------------------------------------------------------------------------------
Introducing my favorite from deep in the heart of Texas: 4 Star Texas Chili
Recipe:
http://www.cdkitchen.com/recipes/recs/1 … 8539.shtml
Recipe:
http://www.cdkitchen.com/recipes/recs/1 … 8539.shtml
Shoo-fly pie is a Pennsylvania Dutch favorite - recipe tkaen from the Food network
Pastry:
1 1/4 cups all-purpose flour, plus more for dusting
1 tablespoon sugar
Pinch salt
1/2 cup (1 stick) unsalted butter, cold and cut into small chunks
2 tablespoons ice water, plus more if needed
Filling:
1 cup unsulphured molasses or Pennsylvania Dutch Table Syrup
3/4 cup hot water
1 teaspoon baking soda
2 large eggs, lightly beaten
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
Crumb Topping:
1 cup all-purpose flour
1/2 cup brown sugar
2 tablespoons unsalted butter
Whipped cream, for serving
To make the pastry: combine the flour, sugar, and salt in a large mixing bowl. Add the butter and mix with a pastry blender or your hands until the mixture resembles coarse crumbs. Pour in the ice water and work it in to bind the dough until it holds together without being too wet or sticky. Squeeze a small amount together, if it is crumbly, add more ice water, 1 tablespoon at a time. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
Sprinkle the counter and a rolling pin lightly with flour. Roll the dough out into a 10-inch circle; to check the size, put the 9-inch pie pan upside down over the dough. Carefully roll the dough up onto the pin (this may take a little practice) and lay it inside the pie pan. Press the dough firmly into the bottom and sides so it fits tightly. Trim the excess dough around the rim. Place the pie pan on a sturdy cookie sheet so it can prevent spills from burning in the bottom of the oven.
Preheat the oven to 350 degrees F.
To make the filling: In medium-size mixing bowl, combine the molasses and water; stir in baking soda, eggs, and spices.
To make the crumb topping: With a pastry blender, mix together the flour, brown sugar, and butter, until it is the texture of coarse crumbs. Take 1/2 cup of the crumb mixture and put it in the bottom of the pie shell, pour in the molasses filling, and scatter the remaining crumbs on top.
Bake for 30 minutes, until the filling jiggles slightly and the top is firm. Let cool to room temperature before cutting. Serve with whipped cream.
Pastry:
1 1/4 cups all-purpose flour, plus more for dusting
1 tablespoon sugar
Pinch salt
1/2 cup (1 stick) unsalted butter, cold and cut into small chunks
2 tablespoons ice water, plus more if needed
Filling:
1 cup unsulphured molasses or Pennsylvania Dutch Table Syrup
3/4 cup hot water
1 teaspoon baking soda
2 large eggs, lightly beaten
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
Crumb Topping:
1 cup all-purpose flour
1/2 cup brown sugar
2 tablespoons unsalted butter
Whipped cream, for serving
To make the pastry: combine the flour, sugar, and salt in a large mixing bowl. Add the butter and mix with a pastry blender or your hands until the mixture resembles coarse crumbs. Pour in the ice water and work it in to bind the dough until it holds together without being too wet or sticky. Squeeze a small amount together, if it is crumbly, add more ice water, 1 tablespoon at a time. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
Sprinkle the counter and a rolling pin lightly with flour. Roll the dough out into a 10-inch circle; to check the size, put the 9-inch pie pan upside down over the dough. Carefully roll the dough up onto the pin (this may take a little practice) and lay it inside the pie pan. Press the dough firmly into the bottom and sides so it fits tightly. Trim the excess dough around the rim. Place the pie pan on a sturdy cookie sheet so it can prevent spills from burning in the bottom of the oven.
Preheat the oven to 350 degrees F.
To make the filling: In medium-size mixing bowl, combine the molasses and water; stir in baking soda, eggs, and spices.
To make the crumb topping: With a pastry blender, mix together the flour, brown sugar, and butter, until it is the texture of coarse crumbs. Take 1/2 cup of the crumb mixture and put it in the bottom of the pie shell, pour in the molasses filling, and scatter the remaining crumbs on top.
Bake for 30 minutes, until the filling jiggles slightly and the top is firm. Let cool to room temperature before cutting. Serve with whipped cream.
Kangaroo?some_random_panda wrote:
Um.. Australia doesn't really have one.
Vegemite sandwhich.Lai wrote:
Kangaroo?some_random_panda wrote:
Um.. Australia doesn't really have one.
why is this a sticky?
NIGHT MARKET FOOOODD!!!!
Squid on a stick commonly found at night markets <3
Stinky Tofu, it stinks but it tastes so fucking good
Tsung yo bing
Deep fried pastry with green onions.
(Can be bought at super markets to make yourself, just add a lot of oil to the pan and fry away!)
Squid on a stick commonly found at night markets <3
Stinky Tofu, it stinks but it tastes so fucking good
Tsung yo bing
Deep fried pastry with green onions.
(Can be bought at super markets to make yourself, just add a lot of oil to the pan and fry away!)
Last edited by cyborg_ninja-117 (2008-01-22 00:51:36)
If said beverage isnt on hand/tap:
W or W/O the baby
in most common cultures (ie, everywhere) the baby is consumed without chewing.~Smokey~ wrote:
http://image.www.rakuten.co.jp/kawachi/ … 35254.jpeg
If said beverage isnt on hand/tap:
http://msnbcmedia1.msn.com/j/msnbc/Comp … .widec.jpg
W or W/O the baby
yeah theres nothing better than an english breakfast.Vilham wrote:
Full English > Fish and shits.jamesb wrote:
Fish and Chips
http://tbn0.google.com/images?q=tbn:N85 … 0small.jpg
Full English Breakfast
http://tbn0.google.com/images?q=tbn:L5e … akfast.jpg
best thing to come outta that desolate hole.
Last edited by Ashlite (2008-01-29 02:46:21)
Ukrainian Dish
My mums side of the family is Ukrainian and Italian (Ill post Ukrainian food cos Italian is pretty obvious )
Holupchi (Rice and mince in cabbage leaves) The picture doesn't do it justice
Recipe
Varenyky (pronounced ver-en-iki) This is a must try dish! Its delicious!, eaten with friend onions (I make these with my grandma)
Pirohi (or varenyky as they are called Ukrainian because they are boiled).. are a mashed potato, cheese, onion filled dumpling.. that is boiled, drained and then served with sautéed onions and butter. I've been making this recipe for 35 years and watched my mother and grandmother make them as a child. It's a very, very filling and tasty main dish served along with Kolbassi and a salad. (Potato,Onion and Cheese-filled Dumplings)
Recipe
________________
More Info
My mums side of the family is Ukrainian and Italian (Ill post Ukrainian food cos Italian is pretty obvious )
Holupchi (Rice and mince in cabbage leaves) The picture doesn't do it justice
Recipe
Varenyky (pronounced ver-en-iki) This is a must try dish! Its delicious!, eaten with friend onions (I make these with my grandma)
Pirohi (or varenyky as they are called Ukrainian because they are boiled).. are a mashed potato, cheese, onion filled dumpling.. that is boiled, drained and then served with sautéed onions and butter. I've been making this recipe for 35 years and watched my mother and grandmother make them as a child. It's a very, very filling and tasty main dish served along with Kolbassi and a salad. (Potato,Onion and Cheese-filled Dumplings)
Recipe
________________
More Info
its been 2 weeks....
Everything looks so nice, I want!!!!
Mämmi (pronounced [ˈmæmmi]) is a Finnish traditional Easter dessert, a malt porridge which is baked in an oven. It is made of water, malt and rye flour and is dark brown in appearance.
Ingredients
for 5 punnets (traditionally made of birch bark):
* 7 liters (7 quarts) of water
* 2 kg (4.4 lb.) of rye flour
* ½ kg (1 lb. and 2 oz) of rye malt
* 3 tablespoons of syrup
* 2–3 tablespoons of salt
* 4 tablespoons of bitter orange peel for spicing
Last edited by (cob)mikko (2008-01-30 22:52:41)
Brazilian Feijoada!
Background: Feijoada, or black beans with pork and/or poultry, is a staple of Brazilian cuisine and a favorite of mine. In the slave days, the servents were given all the undesirable parts of the master's meal..the pig/chicken feet, shoulders, ears, tails, etc so they got put into their beans and rice dishes.
TO make, get a nice pressure cooker, rinse some black beans, pressure cook them for an hour or so..to make them soft and squishable. Using the beans and water in that same pot, throw a pork shoulder or whatever pig body parts you want...bacon is good, in there with gobs of fresh pressed garlic, some salt, pepper, bay leaves, finely chopped onion or green bell pepper, and let it cook for several hours on low. If your liquid isn't thickening up, smash some of the beans and keep simmering or increase heat some to boil out some of the water to thicken it. This liquid is called "caldo." You make some japanese rice (which means just make white, unflavored rice in a rice cooker) and pour some caldo, beans, parts onto t he rice and eat! Top with farofa if you like.
I used to fry a pound of bacon, then put a raw pound of bacon in the beans and water and it was delish...of course i would clog my arteries plenty..
Brazilian Coxinhas!
Background: Coxa (co-shuh) is leg...like a chicken leg; "coxinha" is "little chicken leg. You're making a filled pastry and deep frying it in a shape that looks like a tear drop...or like a chicken leg. It's a 'salgadinho' or snack that is found on every street corner in every bar..and my wife and I fight vigorously over them when I make them.
To make, get a whole chicken (to save money) or just get some chicken thighs (with bones and skin) and boil them on medium heat till the meat falls off the bones. Extract the chicken meat and put into a collandar or bowl and let chill. Using the liquid (broth, greese from chicken skin, etc) and removing any other non-meat residue, you pour flour into the boiling* chicken broth just as you've cut the heat source...stir like mad until the dough you've made is easy enough to mush in your hands without it sticking..you'll be making balls of it and flattening the dough to wrap meat in it.
Take the cooled, shredded chicken you just cooked, throw in your favorite spices (oregano, cummin, parsley, dried onion, garlic salt, etc) and mix it up... You can also throw a block of cream cheese in there to mix with so as to make your final product gooey and cheesy. set aside....
Get your dough, make 1/4 inch thick pieces the size of the palm of your hand, take a wad of the chicken stuff, put it in the middle of the dough, wrap up the dough around it and shape into a oblong ball shape (or whatever you like). Make a bunch of these little balls and set them aside for the next step.
Get some eggs and beat them in a bowl. Get some italian season breading/crumbs and pour some on a small plate. Grab your little uncooked coxinhas, dunk in the eggs, shake off excess, then roll in the italian crumbs, then pat down... get ready to deep fry!
Get a deep fryer if you can, if not, a small sauce pan works, perhaps with a little spacer in the bottom so the food doesn't burn on the bottom. Fill with oil of your choice (olive, vegetable, corn, etc) and you'll have to goole for the right tempurature..and use a thermometer to make sure the oil is the right temp, then lower them into the oil to fry...2 or 3 at a time at most since they drop the temp urature drastically.
Fry, cool, eat with ketchup...and never eat anything else again!!
Background: Feijoada, or black beans with pork and/or poultry, is a staple of Brazilian cuisine and a favorite of mine. In the slave days, the servents were given all the undesirable parts of the master's meal..the pig/chicken feet, shoulders, ears, tails, etc so they got put into their beans and rice dishes.
TO make, get a nice pressure cooker, rinse some black beans, pressure cook them for an hour or so..to make them soft and squishable. Using the beans and water in that same pot, throw a pork shoulder or whatever pig body parts you want...bacon is good, in there with gobs of fresh pressed garlic, some salt, pepper, bay leaves, finely chopped onion or green bell pepper, and let it cook for several hours on low. If your liquid isn't thickening up, smash some of the beans and keep simmering or increase heat some to boil out some of the water to thicken it. This liquid is called "caldo." You make some japanese rice (which means just make white, unflavored rice in a rice cooker) and pour some caldo, beans, parts onto t he rice and eat! Top with farofa if you like.
I used to fry a pound of bacon, then put a raw pound of bacon in the beans and water and it was delish...of course i would clog my arteries plenty..
Brazilian Coxinhas!
Background: Coxa (co-shuh) is leg...like a chicken leg; "coxinha" is "little chicken leg. You're making a filled pastry and deep frying it in a shape that looks like a tear drop...or like a chicken leg. It's a 'salgadinho' or snack that is found on every street corner in every bar..and my wife and I fight vigorously over them when I make them.
To make, get a whole chicken (to save money) or just get some chicken thighs (with bones and skin) and boil them on medium heat till the meat falls off the bones. Extract the chicken meat and put into a collandar or bowl and let chill. Using the liquid (broth, greese from chicken skin, etc) and removing any other non-meat residue, you pour flour into the boiling* chicken broth just as you've cut the heat source...stir like mad until the dough you've made is easy enough to mush in your hands without it sticking..you'll be making balls of it and flattening the dough to wrap meat in it.
Take the cooled, shredded chicken you just cooked, throw in your favorite spices (oregano, cummin, parsley, dried onion, garlic salt, etc) and mix it up... You can also throw a block of cream cheese in there to mix with so as to make your final product gooey and cheesy. set aside....
Get your dough, make 1/4 inch thick pieces the size of the palm of your hand, take a wad of the chicken stuff, put it in the middle of the dough, wrap up the dough around it and shape into a oblong ball shape (or whatever you like). Make a bunch of these little balls and set them aside for the next step.
Get some eggs and beat them in a bowl. Get some italian season breading/crumbs and pour some on a small plate. Grab your little uncooked coxinhas, dunk in the eggs, shake off excess, then roll in the italian crumbs, then pat down... get ready to deep fry!
Get a deep fryer if you can, if not, a small sauce pan works, perhaps with a little spacer in the bottom so the food doesn't burn on the bottom. Fill with oil of your choice (olive, vegetable, corn, etc) and you'll have to goole for the right tempurature..and use a thermometer to make sure the oil is the right temp, then lower them into the oil to fry...2 or 3 at a time at most since they drop the temp urature drastically.
Fry, cool, eat with ketchup...and never eat anything else again!!
Last edited by IRONCHEF (2008-02-19 14:36:30)
Lancashire Hot Pot = Win/Lose
i hate it tbh , but it represents my county/region
i hate it tbh , but it represents my county/region
After reading this I had to go eat!
Here is one I like to make:
Beer Brats
take 3 packs of Johsonville brats
6 pack of original Coors or Budweiser
1 or 2 packs of disposable bread making pans (the tinfoil ones)
2 or 3 white onions
2 or 3 green and red peppers
your choice of spices (I use chilli powder, salt and pepper)
take the brats,use a fork and poke a few holes in them and put them into pans crack open the beer and fill, make sure you cover the brats.
Chop up your veggies and dump them in and add your spices.
Place the pan on a bbq grill and let them boil. Cooking time varies with grill temp.
Some people grill them after you boil but that is all up to you
Serve with plenty of spicy mustard and throw in some sauerkraut if your not kissing anyone. And most important, serve with plenty of beer!
Here is one I like to make:
Beer Brats
take 3 packs of Johsonville brats
6 pack of original Coors or Budweiser
1 or 2 packs of disposable bread making pans (the tinfoil ones)
2 or 3 white onions
2 or 3 green and red peppers
your choice of spices (I use chilli powder, salt and pepper)
take the brats,use a fork and poke a few holes in them and put them into pans crack open the beer and fill, make sure you cover the brats.
Chop up your veggies and dump them in and add your spices.
Place the pan on a bbq grill and let them boil. Cooking time varies with grill temp.
Some people grill them after you boil but that is all up to you
Serve with plenty of spicy mustard and throw in some sauerkraut if your not kissing anyone. And most important, serve with plenty of beer!