Some World Food Recipes
Categorized, tested and delicious world food recipes
World Recipe 1 Mesquite Grilled Chicken with Pineapple Salsa Recipe
Barbeque1 lb Chicken Breast, skinless - and boneless 1 pk Chicken Mesquite Marinade - McCormick/Schilling ------------------------------PINEAPPLE SALSA------------------------------ 1 cn Pineapple, DOLE -crushed and drained 1/4 c Red bell pepper, chopped 1 ea Green onion, sliced 1 tb Lime juice, fresh 1 tb Soy Sauce, Chun King Lite 1/4 ts Hot Shot Black & Red Pepper -McCormick/Schilling blend - up to 1/2 ts, as desired Prepare 1 pkg (1.37 oz) Chicken Mesquite Marinade according to package directions, using 1 lb, boneless, skinless chicken breast. Grill Chicken. Serve with Pineapple Salsa. PINEAPPLE SALSA: Combine pineapple, red bell pepper, green onion, lime juice, soy sauce and black & red pepper blend. |
World Recipe 2 Rock Springs Sweet Onion Pizza Recipe
Beans and Grains1991 Blue Ribbon Winner 1 c Yellow cornmeal 1 1/3 c Cold water, divided into two -2/3 cups of water 1/4 c Plus 2 tablespoons grated -Parmesan cheese 2 tb Olive oil 3 md Size sweet onions, thinly -sliced 2 Cloves garlic, minced 1 sm Green pepper, sliced 1/4 -inch wide 1 tb Each dried basil and oregano 1/4 ts Black pepper 2/3 c Cooked and drained dark red -kidney beans 2 c Shredded mozzarella cheese -(8 ounces) 1 c Pizza sauce From Cathy Dorsey, New River AZ Method: 1. Heat oven to 375 2. In small bowl mix cornmeal with 2/3 cup cold water. in a small saucepan bring the remaining 2/3 cup of water to a boil. Gradually add the cornmeal mixture to the boiling water. Lower heat and whisk constantly with a fork until thick. Remove from heat and stir in 2 tablespoons of Parmesan cheese. 3. When cool enough to handle, wet hands and pat cornmeal mixture evenly into a 12 inch pizza pan or lightly greased baking sheet. 4. Bake cornmeal crust, uncovered for 15 minutes or until it is just golden. 5. Meanwhile, in a skillet over medium-low heat, heat olive oil; add onion, garlic and green peppers. Cook uncovered for three minutes. Add basil, oregano, and black pepper. Stir, reduce heat to low, and cook, covered, for five minutes. Stir in the beans and set aside. 6. Remove the crust from the oven, sprinkle with half of the mozzarella cheese and half of the remaining Parmesan cheese. Spoon the bean mixture on top. Pour the pizza sauce evenly over it and scatter the remaining cheese on top. 7. Bake uncovered for 10-15 minutes or until cheese is melted. 8. Cut into wedges and serve. Source: Rock Springs Sweet Onion Festival Cook Book 1992 |
World Recipe 3 Zimtsterne Recipe
Baked Goods2 Egg whites 1 c Superfine granulated sugar 1 1/2 c Toasted almonds, ground 3/4 c Toasted hazelnuts, ground 2 tb All-purpose flour 1 ts Cinnamon 1/4 ts Nutmeg Confectioner's sugar ---------------------------ICING--------------------------- 1 Egg white 1 1/2 c Confectioner's sugar 1 ts Water In small mixer bowl, beat 2 egg whites until soft peaks form (tips curl over). Gradually beat in the 1 cup of superfine sugar, beating until stiff peaks form (tips stand straight up). Stir together nuts, flour, and spices; fold in beaten egg whites. Let mixture rest 30 minutes or longer so nuts can absorb mixture. Roll out to 1/4-inch thickness on surface lightly sprinkled with powdered sugar. Cut with star-shapped cookie cutter(*). Place on greased baking sheet. Bake in 325?F oven for 10 - 15 minutes. Cool on rack. (*) Dough scraps may be rerolled to 1/2-inch thickness and cut with scalloped cutter. Bake in 325?F oven for 20 minutes. Store in covered container. ICING: Beat 1 egg white slightly. Gradually stir in the remaining 1 1/2 c confectioner's sugar. Add water till icing is of spreading consistency. Better Homes and Gardens December 1977 ----- |
World Recipe 4 Beef and Green Bean Stir-Fry Recipe
Beans and Grains1 pound green beans, trimmed and left whole 1 14 oz. flank steak -- cut in thin strips 1 Tablespoon grated fresh ginger 1 clove garlic -- minced 2 teaspoons oil 1/2 cup reduced sodium beef broth 1/4 cup creamy peanut butter 3 Tablespoons red-wine vinegar 3 Tablespoons light soy sauce 2 teaspoons dark Asian sesame oil 1 Tablespoon chopped peanuts Cook beans in large pot boiling water until tender, about 6 minutes; drain. Stir fry beef, ginger and garlic in hot oil in skillet 3 to 5 minutes. Whisk broth, peanut butter, vinegar, soy and sesame oil in small bowl. Add to beef; cook until mixture boils and thickens slightly. Add beans; heat. Transfer to platter; sprinkle with peanuts. Serve. |
World Recipe 5 Pasta & Garbanzo Beans with Roasted Vegetables Recipe
Beans and Grains5 Red or yellow bell peppers, Diced 2 Fennel bulbs, cored and Diced (reserve minced tops For garnish) 1 1/3 c Diced canned tomatoes, Drained 1 c Chopped fresh basil of 1 1/2 tb Dried basil 1 ea Cooking spray 3 c Cooked garbanzo beans (1 1/2 15 oz cans), rinsed And drained 1/8 ts Crushed red pepper 3 tb Lemon juice or balsamic Vinegar 1 ts Fennel seeds 1 1/2 lb Rotelli or radiatore, cooked (I assume this is pasta) 1/2 c Grated fatfree parmesan, Sonoma Hard jack cheese or Soy parmesan 1 ea Salt and Pepper to taste Preheat broiler. Mix peppers, fennel bulb and some of the tops, tomatoes and basil in a bowl; spread vegetables evenly over large baking pan. Generously spray, broil until vegetables soften adn blacken slightly, sirring occaisinally, about 15 minutes. Combine beans, crused red pepper and lemon juice or bvinegar in a large serving bowl. In a small pan, toast the fennel seeds until they darken a few shades; add to the bean mixture. Add boiled vegetalbles, hot pasta and cheese to bean mixture; toss well. Salt and pepper to taste. Spinkle with reserved minced fennel leaves. Source: Modified from recipe in the March '94 issue of Vegetarian Times. Posted to Fatfree Digest, Mon, 21 Mar 94 16:00:31 EST By catsmeow@aol.com Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com. 1.80? |
World Recipe 6 Wilma's Sugar Cookies Recipe
Baked Goods1 c Butter 1 c Vegetable oil 1 c Powdered sugar 1 c Sugar 1 ts Vanilla 2 Egg 1 ts Salt 1 ts Baking soda 1 ts Cream of tartar 4 c Flour, all-purpose Recipe by: Wilma Moats Mix together the first six ingredients then add the salt, cream of tartar and flour. Roll a teaspoon of dough into a ball, then in sugar and place on a lightly greased shinny cookie sheet and press down with a glass. Bake at 375 for 10 to 12 minutes. NOTES : These are the best cookies I have ever tasted, but I have never been able to do them as good as she did. ----- |
World Recipe 7 Pasta with Shell Beans & Greens Recipe
Beans and Grains| Ingredients | |||
| 1 | pound | cranberry beans, in pods OR 1 c cooked, dried beans | |
| 1 | each | bay leaf | |
| 6 | each | sage leaves OR 1/2 ts dried sage | |
| 5 | tablespoon | oil, fruity olive | |
| 4 | each | garlic, cloves | |
| 1 | each | carrot, finely diced | |
| 1 | salt | ||
| 2 | pound | greens, such as mustard, kale, turnip or a mixture | |
| 1 | each | onion, red, finely diced | |
| 3 | red pepper flakes, pinches | ||
| 12 | oz | penne, ziti, or shell pasta | |
| 1 | pepper, freshly ground | ||
Directions: | |||
| Shell the beans then put them in a pan with water to cover; add the bay leaf, half the sage and 1 tb of the olive oil. Slice 1 of the garlic cloves and add it to the pan along with the carrot. salt lightly and simmer until the beans are tender, about 30 minutes. Add more water, if needed. When beans are tender, set them aside in the liquid. Remove tough stems of the greens; roughly chop leaves. Heat 2 tb of the oil in a skillet and gently wilt the onion. Chop the remaining garlic and sage leaves and add them to the onion, along with the red pepper flakes. Cook for a few minutes, then add the greens. Add 1/2 cup or so of cooking water from the beans and salt to taste; cook until greens are tender, about 15 minutes. When greens are done, add beans and enough liquid to make a little sauce. Cook the pasta in a large pot of boiling, salted water. When it is done, scoop it out and add it directly to the greens and beans. Toss them together, then turn into a heated serving dish. Drizzle the remaining olive oil over the top, season with plenty of pepper and freshly grated cheese.  | |||
World Recipe 8 Mexican Stuffed Pasta Shells Recipe
Beans and Grains6 oz Jumbo pasta shells 1 tb Vegetable oil 1 md Onion, chopped 1 md Clove garlic, minced 16 oz Vegetarian refried beans 1 tb Chili powder 1 t Ground cumin Hot red pepper sauce -to taste 2 1/2 oz Sliced black olives 6 oz Shredded Monterey Jack -or pepper Jack cheese Salsa for serving 1. Cook shells according to package directions. 2. Meanwhile, heat oil in a medium skillet over medium heat. Add onion and garlic; cook, stirring often, until they begin to soften, 4 minutes. Add beans and seasonings. Cook until heated through, 1 minute. 3. Drain pasta, shaking to remove as much moisture as possible. Fill with bean mixture. Arrange in a shallow casserole that is just large enough to hold shells. Sprinkle with olives and cheese. Broil 6 inches from heat source just until the cheese melts, about 1 minute. Posted By japlady@nwu.edu (Rebecca Radnor) On rec.food.recipes or rec.food.cooking |
World Recipe 9 Golden Butternut Squash Chili Recipe
Beans and Grains2 tb Olive Oil 2 Onions, cut in 1/4 dice 2 tb Garlic, finely chopped 2 Red bell peppers, 1/2 dice 3 tb Chili Powder 2 tb Ground Cumin 1/4 ts Ground Allspice 1 1/2 tb Dried Oregano Pinch red pepper flakes 2 cn 28oz, Plum tomatoes, peeled, -chopped, with their juices 1/2 c Dry red wine 2 Butternut squash, peeled, -cut into 1/2 dice ** 1 Finely grated zest of orange Salt to taste Ground pepper to taste 2 cn 15 1/2 oz ea Red kidney bean -,drained 2 tb Chopped fresh cilantro leaf 2 tb Chopped flat-leaf parsley ** NOTE: Butternut squash can be difficult to cut, because the pulp is very firm and the outer skin is slightly tough, so work carefully. I find that the easiest way to work with it is to cut the squash in half crosswise at the base of large neck. Then carefully cut in half lengthwise. Scoop out any seeds in the cavity and slice the halves into 1/2 inch lengths crosswise. Peel the skin from each piece and then cut into dice. 1. Heat olive oil over medium heat in a large, heavy pot. Add onions, garlic and red peppers. Cook for 10 minutes, stirring occasionally, until the vegetables have wilted. Add the chili powder, cumin, allspice, oregano and red pepper flakes; cook for 1 minute longer, stirring to coat vegetables well with spices. 2. Add the chopped tomatoes with their juices, red wine, diced butternut squash and orange zest. Bring all ingredients to a boil, reduce heat to medium-low and simmer, uncovered, for 20 minutes, or until squash is tender. Add salt and pepper to taste, and adjust seasonings. 3. Add the kidney beans and fold in gently. Cook 10 minutes more. Just before serving, stir in the chopped cilantro and parsley. |
World Recipe 10 Chinese Beef and Beans Recipe
Beans and Grains1 lb Round steak 1 Envelope French's brown Gravy mix 1 tb Soy sauce 1 ts Sugar 1/8 ts Ground ginger 3 tb Salad oil 1 pk Frozen French style green Beans 10 oz. 2/3 c Water Slice steak diagonally into thin strips. Combine contents of gravy mix, soy sauce, sugar and ginger. Pour over meat; toss to cover; Heat 1/2 of the oil in a large skillet. Add green beans and cook, stirring, 5 minutes until tender and crisp. Remove from pan. Heat remaining oil in same pan. Add steak. Cook for 3 to 5 minutes, stirring until brown. Add beans and water. Cook, stirring until heated. Serve over hot rice. Randy Rigg |