Algerian Cooked Carrot Salad

Ingredients

 1 pound carrots
 3 garlic cloves, chopped
 Pinch of salt
 Pinch of sugar
 Lemon juice
 ¼ teaspoon salt
 ½ teaspoon cayenne pepper
 ¼ teaspoon cumin
 Parsley, chopped

Procedure

1. Scrape the carrots and cut them into four pieces lengthwise.
2. Cook in a little water with garlic and a pinch of salt and sugar for 15 minutes.
3. Drain and chill the carrots.
4. Just before serving, cover with lemon juice, about ¼ teaspoon of salt,
cayenne pepper, and cumin.
5. Sprinkle with chopped parsley.

Makes 6 servings.

food is traditionally eaten with the thumb, forefinger, and middle finger of the right
hand (the left hand is considered unclean). To use four or five fingers is considered
to be a sign of over-eating and should be avoided

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Argentinian Chimichurri (Dipping Sauce)
Ingredients

 ½ cup olive oil

 2 Tablespoons lemon juice
 ⅓ cup fresh parsley, minced
 1 clove garlic
 2 shallots (or 2 small onions), minced
 1 teaspoon minced basil, thyme, or oregano (or mixture of these, if preferred)
 Salt and pepper to taste

Procedure

1. Combine all ingredients in a bowl and let sit for at least 2 hours before serving
with empanadas .

Empanadas (Little Meat Pies)

Ingredients
F ILLING:

 1 pound ground beef

 ½ cup onions, chopped
 8 green olives, chopped
 1 teaspoon salt
 ¼ teaspoon oregano

P ASTRY:

 2½ cups flour
 1 egg yolk
 ½ cup water
 ¼ cup butter
 1 teaspoon vinegar
 ½ teaspoon salt

Procedure
F ILLING:

1. Brown the ground beef and onions in a frying pan until meat has lost all its
pink color.
 2. Stir in the remaining ingredients.
3. Drain the mixture well, and allow it to cool.

P ASTRY:

1. Preheat oven to 400°F.

2. In a bowl, mix the flour, butter, egg, yolk, and vinegar together by hand.
3. Stir the salt into the water and sprinkle water, a little at a time, over the flour
mixture.
4. Knead the dough until it is smooth. (To knead, flatten the dough on a surface
that has been dusted with a little flour. Fold the dough in half and flatten
again. Turn. Repeat the process for about 15 minutes.)
5. For each empanada , roll ¼ cup of dough into a 9-inch circle.
6. Put ½ cup filling on the circle, and fold it in half.
7. Press the edges of the dough together, and poke a small hole in the top using
a toothpick. Place on a cookie sheet.
8. Repeat process until all the dough and filling are used up.
9. Bake 10–15 minutes.
10. Serve hot with chimichurri

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D
Australian ANZAC Biscuits
Ingredients

 1 cup margarine or butter

 2 Tablespoons corn syrup
 4 Tablespoons water
 1 teaspoon baking soda
 2 cups oatmeal
 2 cups sugar
 1 cup white flour
 1 cup whole wheat flour

Procedure

1. Preheat oven to 325°F.

2. Combine oatmeal, sugar, white flour, and whole-wheat flour in a bowl.
3. Melt margarine and add corn syrup and water in a small pan over heat.
4. Add the baking soda to pan and stir until fizzy.
5. Pour contents in pan into the bowl with dry ingredients and stir well.
6. Shape dough into balls and flatten with a fork on a tray.
7. Bake for about 15 minutes or until golden brown.

Makes about 4 dozen biscuits.

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ok

Aboriginal Australian Damper

1. To cook it in the oven preheat to 350 degrees F.

2. Combine the flour, baking powder, salt and sugar and mix well. Rub
or cut in the butter. Stir in the milk to form a dough.

3. Shape into a flattened ball and place on a greased baking sheet or in

a round cake tin and bake for about 30 minutes.

4. Doing it this way though is not traditional and just won't taste the
same.
5. You eat it straight away while still hot in thick slices with butter,
golden syrup, jam or vegemite.

6. 2 ⁄ cups plain flour

1
2

7. 5teaspoons baking powder

8. 1teaspoon salt
9. 1teaspoon butter
10. 1teaspoon sugar
11. 1cup milk, fresh,powdered (or you can just use water)
Brazilian Feijoada (Meat Stew)
Ingredients

 3 strips of raw bacon

 2 onions
 3 cloves garlic (or 1 teaspoon garlic powder)
 1 pound smoked sausage
 1 pound boneless beef (any cut of meat)
 1 can (14-ounce) stewed tomatoes
 1 cup hot water
 1 Tablespoon yellow mustard
 4 cups canned black beans
 Salt and pepper

Procedure

1. Cut the bacon strips into big pieces. Fry them in a large pot over medium-high
heat for about 3 minutes, stirring often.
2. Turn the heat down to medium.
3. Cut the onion in half. Peel off the skin and outer layer. Chop both halves into
small pieces.
4. Peel the cloves of garlic. Chop them into small pieces.
5. Add the onions and garlic to the bacon in the pot. Stir until the onions are soft,
about 3 minutes.
6. Cut the sausage and beef into 1-inch pieces. Add them to the onions and
garlic.
7. Cook until the meat is brown on all sides.
8. Add the stewed tomatoes (with juice), hot water, yellow mustard, and some
salt and pepper. Turn the heat down to simmer. Cover the pot.
9. Cook for about 45 minutes, stirring often. If it looks too thick, add more water,
¼ cup at a time. Add the black beans (with liquid).
10. Cover the pot, and cook for 10 more minutes.
Serves 10 to 12.

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Afro-Brazilian Moqueca aos Ovos (Spicy Egg Stew)

Ingredients

 12 eggs
 3 Tablespoons olive oil
 2 cloves garlic, minced
 3 onions, thinly sliced
 2 teaspoons fresh cilantro, minced
 Salt and pepper, to taste

Procedure

1. Break the eggs into a bowl and beat gently.

2. Heat the oil in a large skillet over medium heat and cook the garlic, onion, and
cilantro, stirring, until they are lightly browned.
3. Pour the eggs into the skillet, stir, and cook for a few seconds.
4. Reduce the heat to low, and continue to cook, stirring occasionally, about 5
minutes.
5. Season and serve hot over white rice.

Serves 4 to 6.

Read more: http://www.foodbycountry.com/Algeria-to-France/Brazil-Afro-

Brazilian.html#ixzz4HabXM4Sv
Cameroonian Traditional Fufu
Ingredients

 2 to 4 pounds (4 to 8 large) white or yellow yams (not sweet potatoes)

Procedure

1. Scrub the yams. Place them in a large pot and cover them with water.
2. Bring the water to a boil and cook for 20 to 30 minutes, until the yams are soft.
(The skins will be easy to cut through with a fork or knife.)
3. Drain yams into a colander, and run cold water over them to cool them.
4. Remove peels from yams and return them to the pot.
5. Using a potato masher or wooden spoon, mash and beat the yams for 10 to
15 minutes until completely smooth. (A helper can hold the pot steady while
the yams are being beaten.)
6. Shape the fufu into balls and serve with stew, sauce, or gravy.

Serves 8 to 10.

Ndole (Bitterleaf Soup)

Ingredients

 2 cups dried bitterleaf (can substitute spinach, kale, collards, or turnip greens)
 ½ pound cooked shrimp (or one cup dried shrimp, if available)
 1 cup natural-style peanut butter
 1 large onion, chopped
 2 cups water
 2 Tablespoons fresh ginger, grated
 2 cloves garlic, crushed
 6 tomatoes, chopped
 2 to 3 Tablespoons vegetable oil
 Salt and pepper, to taste
Procedure

1. (If using any greens other than bitterleaf, skip this step.) Soak the bitterleaf
overnight; drain in the morning and press out the excess water.
2. If using kale, collards, or turnip greens, wash the greens, chop them, and
cook them in a pot of boiling water for 5 minutes.
3. If using spinach, wash the leaves and chop the spinach.
4. Heat 2 Tablespoons of oil in a large pot and add the onions, garlic, and
ginger. Sauté for 3 minutes.
5. Add the chopped tomatoes, reduce heat, and simmer for about 3 minutes.
6. Add the greens and simmer, stirring frequently, about 5 minutes.
7. Add the peanut butter. Stir to combine well, cover the pot, and continue
simmering until greens are tender (about 15 minutes). If mixture seems too
dry, add water, ½ cup at a time.
8. Cut shrimp into small pieces.
9. Cook for 10 more minutes, then add the spinach.
10. Serve with rice or boiled plantains and fufu.

Serves 6 to 8.

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hk

At mealtime, damp towels may be passed out to diners (before and after the meal), to wash
their hands; Cameroonians eat out of communal bowls. Using their right hands, they dip
three fingers into the starchy food—often fufu or a millet dish—and then into the stews or
sauces of the meal. It is customary for the men to serve themselves first, while the women
wait patiently and the children eat what is left after the adults have finished.

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Canadian Bacon with Maple Glaze
Ingredients

 ½ cup cider vinegar

 ¾ cups maple syrup
 1 Tablespoon brown sugar
 1 pound (approximately) Canadian bacon

Procedure

1. Preheat oven to 300°F (150°C).

2. Combine vinegar, maple syrup, and brown sugar in a bowl. Set aside.
3. Slice Canadian bacon about ½-inch thick. Arrange the slices in a casserole or
baking dish, and spoon the syrup mixture over the slices.
4. Bake for 30 minutes. Serve hot or at room temperature. (To serve as a snack,
cut slices into bite-sized pieces and serve with toothpicks.)

Serves 6 for lunch or dinner, or 15 to 20 as a snack.

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a
Canadian-French Pea Soup
Ingredients

 10 cups water
 2 cup dried yellow peas
 1 small onion, chopped
 1 carrot, chopped
 1 stalk celery, chopped
 1 potato, cut into bite-sized chunks
 ½ cup diced ham or 2–3 slices cooked bacon, crumbled

Procedure

1. Measure peas into a colander and rinse well, picking out any discolored peas
or pebbles.
2. Measure the water into a saucepan and heat over high heat until the water
begins to boil. Add the rinsed peas to the boiling water.
3. Lower heat immediately, and simmer peas until they are very soft (about 1 to
1½ hours). Add remaining ingredients and salt to taste and simmer for about
30 minutes longer, until vegetables are tender.
4. Make doughboys (if desired; recipe follows), or serve immediately.

Serves 8 to 10.

Doughboys (Dumplings)
These dumplings may be cooked in the pot of pea soup before serving.
Ingredients

 1½ cups flour
  1 Tablespoon baking powder
 ½ teaspoon
 ¾ cup water or milk

Procedure

1. Combine flour, baking powder, and salt. Gradually add the liquid until a soft
dough forms.
2. Drop the dough by large spoonfuls into simmering soup, usually pea soup.
Cover the pot tightly and simmer for about 15 minutes.
3. Serve bowls of soup with one doughboy floating in each bowl.

Makes 8 to 10 servings.

Read more: http://www.foodbycountry.com/Algeria-to-France/Canada-French-

Canadians.html#ixzz4Had3ssP2
Canadian Native Pemmican Cakes
Ingredients

 1 package beef jerky

 1 cup dried berries, such as dried blueberries, cranberries, or cherries
 1 cup chopped nuts or sunflower seeds
 ¼ cup beef suet or vegetable shortening
 Honey to taste (1 to 3 teaspoons)
 12-cup muffin tin

Procedure

1. Line muffin cups with paper liners (or grease cups well).
2. Grind or chop beef jerky into confettisize pieces to make about 1 cup. Melt
suet or shortening in a saucepan.
3. Remove from heat, stir in beef jerky, dried berries, and seeds. Stir in honey.
4. Spoon about ¼ cup of the pemmican mixture into each muffin cup. Press
down firmly to make a cake, smoothing the top.
5. Refrigerate until well set.

Serves 12.

Historically, cooking utensils were fashioned from natural materials and cooking was done
over an open fire.

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Aboriginals.html#ixzz4HadVg1ZJ
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Aboriginals.html#ixzz4HadIgHot

Chiliean Chancho en Piedra (Chili and Tomato Spread)

Ingredients

 4 garlic cloves, peeled and mashed

 1 small jar chopped green chilies
 1 small can chopped tomatoes, drained
 1 Tablespoon olive oil
 Salt, to taste (preferably kosher-style)

Procedure

1. Combine garlic and chilies in a glass bowl, and "smash" together, using a
wooden spoon. (Traditional Chileans would use a marble mortar and pestle to
grind the ingredients together.)
2. Add salt.
3. Gradually add the tomatoes, mixing them well.
4. Stir in the oil.
5. Pour mixture into a small serving bowl.
6. Spread on slices of crusty bread or toast.

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Chinese Eggdrop Soup
Ingredients

 1 egg, room temperature

 1 can chicken stock (about 2 cups)
 ½ teaspoon salt
 ½ teaspoon sugar
 1 teaspoon soy sauce, thin
 Large scallions cut into tiny circles (green parts only)

Procedure

1. Remove the egg from the refrigerator and allow it to come to room
temperature.
2. Beat the egg lightly in a bowl.
3. Put the stock in a saucepan or wok and bring to a boil.
4. Lower heat to the lowest setting.
5. Hold the bowl with the beaten egg above the pan with the simmering broth.
6. Slowly and carefully pour the egg into the broth in a very thin stream.
7. Hold a fork in your other hand, and trace circles on the surface of the broth,
drawing out long filmy threads of egg on the surface of the broth.
8. Simmer for about 1 minute, and then remove the saucepan from heat and
cover for 45 seconds.
9. The egg should be set in tender flakes.
10. Add salt, sugar, and soy sauce, and sprinkle the scallions on top.
11. Stir the mixture two or three times.
 12. Transfer to individual soup bowls and serve.

Serves 2.

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The Ivory Coast’s Kedjenou (Seasoned Meat and

Vegetable Sauce)
Ingredients

 2 chickens, cut into pieces

 3 large onions, chopped
 6 tomatoes, peeled and diced
 1 piece ginger root, peeled
 1 clove of garlic, crushed
 1 bay leaf
 Salt, to taste
 Hot red pepper, to taste

Procedure

1. Place the chicken, onion, tomatoes, ginger, garlic and bay leaf in a heavy
casserole dish.
2. Season with the salt and pepper.
3. Cover with a thick, tight-fitting lid that will not let any steam escape.
4. Put the casserole on medium to high heat.
5. When the ingredients start to simmer, turn the heat down to medium to low.
6. Remove the casserole from the heat and without removing the lid, shake the
casserole well to stir up the contents so that it cooks evenly.
7. Repeat this procedure every 5 minutes for 35 to 40 minutes.
8. Place the contents of the casserole on a warm platter and serve with rice.
Serves 8.

Read more: http://www.foodbycountry.com/Algeria-to-France/C-te-d-

Ivoire.html#ixzz4HbAGfgkj

Most villagers eat on a large mat placed on the ground. With their right hand (the left is
considered dirty), villagers will scoop up their food from large bowls placed in the center of
the mat for everyone to share. Most often rice is rolled into a tight ball and is used to scoop
up meat and sauce.

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Ivoire.html#ixzz4HbAdOJMj

Cuban Yucca (Cassava)

Ingredients

 4 to 6 yucca (cassavas), peeled and halved

 1 teaspoon salt
 4 cloves garlic, minced
 Juice of 1 lemon
 ½ cup olive oil

Procedure

1. Scrape the peel from the yucca, and cut the yucca into pieces. Boil yucca in
salted water until tender (about 25 minutes).
2. Drain yucca and add garlic and lemon juice.
3. Heat olive oil in a pan until bubbling, then pour over yucca. Mix well and
serve.

Serves 4.

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Knedlíky (Czech Dumplings)
Ingredients

 1 egg, beaten
 ½ cup milk
 1 cup flour
 ⅛ teaspoon baking powder
 1 teaspoon salt
 4 to 5 slices white bread, cut into cubes

Procedure

1. In a mixing bowl, combine beaten egg, milk, flour, baking powder, and salt
until smooth.
2. Add bread cubes in batter and mix well.
3. Make 2 small balls from the dough.
4. Fill a large pot about half full with water and bring to a boil.
5. Drop the dough balls into the pot of boiling water and cook 10 minutes, then
roll knedlíky over and cook an additional 10 minutes.
6. Remove immediately from the water and cut in half to release steam.
7. Serve with roast pork, sauerkraut, or kure na paprice (see recipe below).

Makes 4 servings.
Read more: http://www.foodbycountry.com/Algeria-to-France/Czech-
Republic.html#ixzz4HbBiFwBs

Kure Na Paprice (Chicken Paprikas)

Ingredients

 2 pounds boneless, skinless chicken, cut into chunks

 4 teaspoons paprika
 1 Tablespoon butter
 1 Tablespoon olive oil
 ½ cup onion, chopped
 1 cup chicken broth
 ¼ cup sour cream
 Salt and pepper, to taste

Procedure

1. Season chicken with 1 teaspoon paprika, salt and pepper.

2. Heat olive oil in skillet over medium to high heat and sauté chicken on both
sides until thoroughly cooked. Set aside.
3. Add butter to skillet. Sauté onion until softened, about 3 to 4 minutes.
4. Add remaining 3 teaspoons paprika and stir.
5. Add chicken broth to mixture and boil until sauce is thickened, about 8
minutes.
6. Place chicken back in skillet. Turn heat down to low and add sour cream,
mixing to blend thoroughly. Season with salt and pepper to taste.
7. Serve with knedlíky (dumplings).

Makes 6 to 8 servings.

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Republic.html#ixzz4HbBn5oo9
Egyptian Koushari (Lentils, Macaroni, Rice, and Chickpeas)
Ingredients

 1 cup lentils
 1 teaspoon salt
 1 cup elbow macaroni
 1 cup rice
 1 can (15-ounce) chickpeas (also called ceci)
 2 Tablespoons olive oil

S AUCE :

 1 cup canned tomato puree

 ¼ cup olive oil
 2 onions
 1 garlic clove, or to taste

Procedure

1. Prepare lentils: Place the lentils in a sieve and rinse thoroughly. Place them in
a large saucepan with 3 cups of water and 1 teaspoon salt.
2. Heat until the water begins to boil. Lower the heat, and simmer for about 1
hour until lentils are tender. Drain and set the lentils aside.
3. Prepare the macaroni: Fill the same saucepan with water (add salt if desired).
Heat until the water begins to boil.
 4. Add the macaroni and boil about 12 to 15 minutes, until macaroni is tender.
Drain and set the macaroni aside. (It is okay to combine the macaroni and
lentils.)
5. Prepare the rice: Heat the 2 Tablespoons of olive oil in the same saucepan.
Add the rice and cook for 2 or 3 minutes, thoroughly coating the rice with oil.
6. Add 2 cups of water and heat until the water begins to boil. Cover the
saucepan and simmer until the rice is tender, about 15 minutes.
7. Remove from heat and allow to cool for about 5 minutes.
8. Assemble koushari: Drain chickpeas and rinse. Add chickpeas, lentils, and
macaroni to cooked rice and toss very gently with a fork.
9. Make sauce: Peel the onions and cut them in half lengthwise. Slice each half
crosswise into thin slices.
10. Heat ¼ cup olive oil in a skillet. Add onions and cook, stirring often with a
wooden spoon, until onions are golden brown.
11. Add garlic clove and cook 1 or 2 more minutes. Stir in tomato puree and heat
until bubbly.
12. Now pour the sauce over the lentil mixture and heat over very low heat for
about 5 minutes, until completely warm.
13. Serve with pita bread.

Serves 4 to 6.

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more: http://www.foodbycountry.com/Algeria-to-France/Egypt.html#ixzz4HbC7bNir

Bread will almost always accompany meals, which may include vegetables, rice dishes,
soups, and meat dishes

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The left hand is considered unclean and should not be used for eating, feet should always
been tucked under the table, and alcohol and pork should not be requested.

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Ethopian Berbere (Spice Paste)
Ingredients

 1 teaspoon ground ginger

 ½ teaspoon ground cardamom
 ½ teaspoon ground coriander
 ½ teaspoon fenugreek seeds
 ¼ teaspoon ground nutmeg
 ⅛ teaspoon ground cloves
 ⅛ teaspoon ground cinnamon
 ⅛ teaspoon ground allspice
 2 Tablespoons onion, finely chopped
 1 Tablespoon garlic, finely chopped
 2 Tablespoons salt
 3 Tablespoons red wine vinegar
 2 cups paprika
 1 to 2 Tablespoons red pepper flakes (use larger quantity to make a hotter
paste)
 ½ teaspoon black pepper
 1½ cups water
 2 Tablespoons vegetable oil

Procedure
 1. Measure the ginger, cardamom, coriander, fenugreek seeds, nutmeg, cloves,
cinnamon, and allspice into a large frying pan.
2. Toast the spices over medium-high heat for 1 minute, shaking the pan or
stirring with a wooden spoon constantly.
3. Let cool for 10 minutes.
4. Put the spices, onions, garlic, salt, and vinegar in a blender and mix at high
speed until the spices form a paste.
5. Toast the paprika, red pepper flakes, and black pepper in the large frying pan
for 1 minute, stirring constantly.
6. Add the water slowly to the pan, then add the vegetable oil.
7. Put the blender mixture into the pan as well, and cook everything together for
15 minutes stirring constantly.
8. Place the paste in a jar and refrigerate.

Makes 2 cups.

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z

Injera (Ethiopian Bread)

Ingredients

 1 cup buckwheat pancake mix

 ¾ cup all-purpose flour
 3 teaspoons baking powder
 1 cup club soda
 ½ teaspoon salt
 1 beaten egg
 2 Tablespoons butter

Procedure

1. Mix buckwheat pancake mix, all-purpose flour, salt, and baking powder
together in a medium bowl.
2. Add egg and club soda, and stir with a wooden spoon to combine.
3. Melt about 1 Tablespoon of the butter in a skillet until bubbly.
4. Pour in about 2 Tablespoons of batter and cook for 2 minutes on each side
until the bread is golden brown on both sides.
5. Remove the bread from the pan carefully to a plate.
 6. Repeat, stacking the finished loaves on the plate to cool.

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FJ

Ethiopian food is eaten with the hands, using pieces of a type of flat bread
called injera. Diners tear off a piece of injera , and then use it to scoop up or pinch off
mouthfuls of food from a large shared platter.

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Kitfo (Spiced Raw Beef)

Ingredients

 ⅛ cup niter kebbeh (spiced butter, see recipe above)

 ¼ cup onions, finely chopped
 2 Tablespoons green pepper, finely chopped
 1 Tablespoon chili powder
 ½ teaspoon ginger, ground
 ¼ teaspoon garlic, finely chopped
 ¼ teaspoon cardamom, ground
 ½ Tablespoon lemon juice
 1 teaspoon berbere (see recipe above)
 1 teaspoon salt
 1 pound ground beef

Procedure

1. Melt the niter kebbeh in a large frying pan.

2. Add onions, green pepper, chili powder, ginger, garlic, and cardamom, and
cook for 2 minutes while stirring.
3. Let cool for 15 minutes.
4. Add lemon juice, berbere , and salt.
5. Stir in raw beef and serve.

Serves 6.
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b

Before eating a meal Ethiopians wash their hands under water poured from a pitcher
into a basin. Then a prayer or grace is said. An appetizer of a bowl of curds and
whey may be served. At the start of the meal, injera is layered directly on a round,
woven basket table called a mesob . Different kinds of stews such as wot (spicy)
and alecha (mild) are arranged on top of the injera .

Sometimes the meal will not begin until the head of the household or guest of honor
tears off a piece of bread for each person at the table. The right hand is used to pick
up a piece of injera , wrap some meat and vegetables inside, and eat. As a sign of
respect, an Ethiopian may find the best piece of food on the table and put it in their
guest's mouth. Ethiopians drink tej (a honey wine) and tella (beer) with their meals.
Coffee, however, the most popular beverage in the country, is usually drunk at the
end of a meal. Ethiopia is considered the birthplace of coffee. Coffee is a principal
export.

French Croque-Monsieur (Ham and Cheese Sandwich)

Ingredients

 1 loaf (12 slices) of sandwich bread

 8 slices of ham
 8 slices of Swiss cheese
 Swiss cheese, grated
 1 cup milk
 1 Tablespoon butter
 2 Tablespoons flour
 Salt and pepper

Procedure

1. Preheat oven to 400°F.

2. Place a slice of ham and a slice of cheese between two pieces of bread;
repeat this step on the same sandwich to make a triple-decker sandwich.
3. Repeat to make 4 sandwiches in all. Arrange the sandwiches in a baking dish.
4. Make the béchamel: Combine the flour, milk, butter, salt, and pepper in a
saucepan. Heat over low heat, stirring constantly with a wire whisk, until the
flour has completely dissolved.
 5. Pour the béchamel (white sauce) mixture over the sandwiches and top with
the grated Swiss cheese.
6. Bake for 15 minutes, or until the cheese is melted and crusty.
7. Serve on 4 plates. Cut sandwiches into halves or quarters.

Serves 4.

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i

German Weisse Bohnensuppe (White Bean Soup)

Ingredients

 1 pound dry navy beans

 3 quarts (12 cups) water
 ½ pound ham, cubed
 2 Tablespoons fresh parsley, chopped
 2 medium onions, chopped
 1 garlic clove, minced
 5 stalks of celery, chopped (including the leafy tops)
 1 teaspoon salt
 Pumpernickel or rye bread or rolls as accompaniment

Procedure

1. Rinse beans in a colander and remove any discolored or shriveled beans.

2. Place beans in a large pot, cover with water, and leave to soak overnight.
3. Drain beans in colander, rinse them, and return them to the pot.
4. Measure 3 quarts of water (12 cups) into the pot.
 5. Heat the water to boiling, and then lower heat and simmer the beans,
uncovered, for about 2 hours, until the beans are tender.
6. Add parsley, onions, garlic, celery, and salt. Simmer for about one hour more.
7. Add chopped ham, and heat for about 10 minutes more. Serve hot,
accompanied by pumpernickel or rye bread or rolls.

Serves 10 to 12.

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g9A

Ghanan Jollof Rice

Ingredients

 1¼ cups white rice

 1 medium onion, chopped
 1 pound boneless, skinless chicken breast
 2 teaspoons vegetable oil
 1 can (6-ounce) tomato paste
 3 cups chicken broth

Procedure

1. In a saucepan sauté rice and onion in oil.

2. Cover and cook until onion is translucent and soft.
3. Cut chicken into ½-inch cubes and add to sauté mixture.
4. Mix in tomato paste and then broth.
5. Bring mixture to a boil.
 6. Cover pan and reduce heat to low.
7. Cook until rice is tender, liquid is absorbed, and chicken is cooked, about 20
to 25 minutes.

Makes 8 servings.

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more: http://www.foodbycountry.com/Germany-to-Japan/Ghana.html#ixzz4HbEiR9g
a

Greek Dolmades

 1(8 ounce) jar grape leaves(about 25 leafs)

 1lb ground round
 1lb ground lamb (You can use two pounds of Ground round if you
can't find ground lamb)
 salt, to taste
 pepper, to taste
 1tablespoon fresh parsley, minced
 1(4 ounce) box tabouli mix (I cup raw rice if you can't find Tabuli)
 1onion, fine chopped any size you want, I prefer mild sweet onion
 1garlic clove (crushed or pressed into meat mixture)
 3(16 ounce) cans chicken broth(you can use just water if you want.)
 4lemons, squeezed or 4 lemon juice, equivalent
 4eggs
Serves 20

1. Drain, rinse and dry grape leaves.

2. Place off to the side.

3. In a large bowl mix ground round, Lamb, salt, pepper, minced

parsley, onion chopped, crushed or pressed garlic and Tabuli (or
rice); mix well.

4. Lay out one grape leaf stem up, place about 1 rounded tablespoon
meat mixture near stem.

5. Fold stem up over meat mixture fold one side leaf over mixture, fold
top over then roll the rest but not tight.

6. This is just like making a burrito.

7. I use toothpicks to keep the stuffed leaves together.

8. Place in at least 1 gal pot.

9. Continue until all leaves are filled and snug in pot.

10. If you run out of grape leaves that's okay, you can roll little balls
of meat mixture and place in pot.

11. Cover all stuffed leaves with chicken broth adding water if you
don’t have enough broth, more broth if you have it on hand (you can
use just water if you want).

12. Bring the broth to a boil then turn heat to low, simmer and cook
covered until tender (pierced with a fork) about 30 minutes.

13. Remove about 1 quart of broth from pot and let cool down a
little.

14. You want it hot just not scalding hot.

15. In another bowl beat 4 eggs until frothy adding slowly juice
from lemon.

16. Take the warmed broth and add to the egg mixture slowly a 1/2
ladle at a time still beating the egg mixture.
 17. After all broth is mixed with egg & lemon slowly add to pot on
stove.

18. Cover the pot and turn flame off.

19. Let sit for about 10 minutes then serve.

20. I like it tart and rich so I use more eggs and lemon then the
recipe calls for.

21. You can experiment how many eggs and lemon you want for
the egg lemon broth.

22. Leftover broth in pot makes good Avgolemono (Egg Lemon

soup).

Guatemalan Spanish Tortilla

Frijoles Negros Volteados (Fried Black Bean Paste)

Ingredients

 2 cups black bean puree (canned refried black beans)

 1 Tablespoon oil

Procedure

1. Heat oil over moderate heat in a skillet.

2. Add bean puree and mix well with a wooden spoon.
3. Stir until the puree thickens and the liquid evaporates.
4. Continue until mix begins to come away from skillet and can be formed by shaking
the skillet to give a sausage shape.
5. Serve warm with tortillas, cheese, sour cream, or bread.
Guacamole
Ingredients

 1 ripe avocado
 1 teaspoon chicken bouillon (or 1 cube chicken bouillon)
 1 to 2 cloves garlic, minced
 Tomatoes and onions, chopped, to taste (optional)

Procedure

1. Peel, remove the pit, and thoroughly mash the avocado.

2. Add the bouillon and the minced garlic. Mix well.
3. Add chopped tomatoes and onions, if desired.

Serve with tortilla chips.

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4HbRSIfUj
Ingredients

 3 large, white potatoes, thinly sliced

 ¼ cup olive oil
 1 onion, chopped
 Salt and pepper, to taste
 4 eggs
 1 small red pepper, seeded and sliced
 Flat-leaf parsley, minced

Procedure

1. Skins may be left on the potatoes, if preferred. Slice the potatoes very thin.
2. Heat 2 Tablespoons of the oil in a 9- or 10-inch skillet and sauté the potatoes and
onion, stirring, until golden brown.
3. Season with salt and pepper.
4. Beat the eggs and gently mix the potatoes with the eggs.
5. In another frying pan, heat the remaining oil and pour in the potato and egg mixture.
6. Cook over medium heat without stirring until set.
7. With a plate, flip over and cook on the other side until browned. Garnish with pepper
and parsley.
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tml#ixzz4HbQwt3LB
Swedish Jansson's Frestelse ("Jansson's Temptation")
Ingredients

 2 medium onions, sliced

 3 Tablespoons butter or margarine, divided
 4 to 5 medium potatoes
 2 cans (2 ounces each) anchovy fillets (optional)
 1½ cups whipping cream

Procedure

1. Preheat oven to 400°F.

2. Sauté the onions in 1 Tablespoon butter or margarine until soft.
3. Peel potatoes and slice lengthwise thinly.
4. Butter a baking dish and layer the potatoes, onions, and anchovies, finishing with
another layer of potatoes. Spread remaining butter on top.
5. Bake the dish, adding half of the cream after 10 minutes. Add the remainder of the
cream after another 10 minutes.
6. After 30 minutes reduce the heat to 300°F and bake for another 30 minutes.
7. Casserole is ready when potatoes are soft. Serve immediately.

Serves at least 10 as an appetizer. To reheat, add a little more cream if dry.

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Sweden.html#ixzz4HbGzLB3D