Contents:

1. American Cuisine
➔ Classic fried chicken
➔ BBQ shredded beef
➔ Apple pie
2. Mexican Cuisine
➔ Chicken Enchiladas
➔ Shrimp Tacos
➔ Beef Fajitas
3. Chinese Cuisine
➔ General Tso’s Chicken
➔ Beef & Broccoli Stir fry
➔ Sweet & Sour chicken
4. French Cuisine
➔ Chicken Provençal
➔ Beef Bourguignon
➔ Chicken Cordon Bleu
5. German Cuisine
➔ Sauerbraten
➔ Kartoffelsalat
➔ Brezel
6. Indian Cuisine
➔ Butter chicken
➔ Lamb rogan josh
➔ Mango lassi
➔ Naan Bread
American cuisine

1. Classic Fried Chicken

Ingredients:
8 pieces of chicken (mixed parts)
2 cups buttermilk
2 cups all purpose flour
1 tbsp paprika
1 tbsp garlic powder
1 tbsp onion powder
Salt and pepper to taste
Vegetable oil for frying

Instructions:
1. Marinate chicken in buttermilk for at least 4 hours or overnight.
2. In a shallow dish, mix flour, paprika, garlic powder, onion powder, salt,
and pepper.
3. Dredge chicken pieces in flour mixture, shaking off excess.
4. Heat oil in a skillet to 350°F (175°C) and fry chicken until golden brown
and cooked through, about 1520 minutes per side.
–
2. BBQ shredded beef Sandwiches

Ingredients:
2 lbs boneless beef shoulder
1 cup BBQ sauce
1/2 cup apple cider vinegar
1/4 cup brown sugar
1 tbsp garlic powder
1 tbsp onion powder
Salt and pepper to taste
Hamburger buns
Coleslaw (optional)

Instructions:
1. Season beef shoulder with garlic powder, onion powder, salt, and
pepper.
2. In a slow cooker, combine beef, BBQ sauce, apple cider vinegar, and
brown sugar.
3. Cook on low for 8 hours or until beef is tender and easily shreds with a
fork.
4. Shred beef0 using two forks and serve on hamburger buns with
coleslaw if desired.
3. Apple Pie

Ingredients:
6 cups thinly sliced apples
3/4 cup sugar
1 tsp cinnamon
1/4 tsp nutmeg
1 tbsp lemon juice
2 pie crusts
2 tbsp butter

#Instructions:
Preheat the oven to 375°F (190°C).
In a large bowl, mix apples, sugar, cinnamon, nutmeg, and lemon juice.
Place apple mixture in pie crust, dot with butter, and cover with top crust.
Bake for 5060 minutes until golden brown.

—
Mexican Cuisine

4. Chicken Enchiladas

Ingredients:
2 cups shredded cooked chicken
1 cup diced onion
1 cup diced bell pepper
1 cup shredded cheese
1 cup enchilada sauce
8 corn tortillas
2 tbsp vegetable oil
Salt and pepper to taste

Instructions:
1. Preheat the oven to 375°F (190°C).
2. In a skillet, sauté onion and bell pepper in oil until softened.
3. Stir in shredded chicken and season with salt and pepper.
4. Warm tortillas and fill each with chicken mixture and cheese, then roll
up and place seam side down in a baking dish.
5. Pour enchilada sauce over the top and sprinkle with remaining cheese.
6. Bake for 2025 minutes until the cheese is melted and bubbly.
5. Shrimp Tacos

Ingredients:
1 lb large shrimp, peeled and deveined
2 tbsp olive oil
1 tbsp taco seasoning
8 small flour tortillas
1 cup shredded cabbage
1/2 cup diced tomato
1/4 cup chopped cilantro
Lime wedges for serving

Instructions:
1. In a bowl, toss shrimp with olive oil and taco seasoning until coated.
2. Cook shrimp in a skillet over medium high heat until pink and cooked
through, about 23 minutes per side.
3. Warm tortillas and fill each with shrimp, shredded cabbage, diced
tomato, and cilantro.
4. Serve with lime wedges for squeezing over the top.
6. Beef Fajitas

Ingredients:
1 lb flank steak, sliced thinly against the grain
1 onion, sliced
1 bell pepper, sliced
2 tbsp vegetable oil
2 tbsp fajita seasoning
8 small flour tortillas
Sour cream, guacamole, and salsa
for serving

Instructions:
1. In a bowl, toss sliced steak with fajita seasoning until coated.
2. Heat oil in a skillet over high heat and cook steak until browned, about
23 minutes per side. Remove from the skillet and set aside.
3. In the same skillet, sauté onion and bell pepper until softened.
4. Return steak to the skillet and toss with vegetables until heated
through.
5. Serve steak and vegetables in warm tortillas with sour cream,
guacamole, and salsa on the side.

—
Chinese Cuisine
7. General Tso's Chicken

Ingredients:
1 lb boneless, skinless chicken thighs, cut into bite size pieces
1/2 cup cornstarch
2 eggs, beaten
2 cups vegetable oil for frying
1/2 cup soy sauce
1/4 cup hoisin sauce
1/4 cup rice vinegar
3 tbsp sugar
2 tbsp cornstarch
2 cloves garlic, minced
1 tbsp minced ginger
1/4 tsp red pepper flakes
Cooked white rice for serving

Instructions:
1. Coat chicken pieces in cornstarch, then dip in beaten eggs.
2. Heat oil in a wok or skillet over medium high heat and fry chicken in
batches until golden brown and cooked through, about 45 minutes per
batch. Drain on paper towels.
3. In a small bowl, whisk together soy sauce, hoisin sauce, rice vinegar,
sugar, cornstarch, garlic, ginger, and red pepper flakes.
4. Pour sauce into the same wok or skillet and cook until thickened.
5. Add fried chicken to the sauce and toss to coat.
6. Serve over cooked white rice.
8. Beef and Broccoli StirFry

Ingredients:
1 lb flank steak, thinly sliced
2 cups broccoli florets
1 onion, sliced
2 cloves garlic, minced
1/4 cup soy sauce
2 tbsp oyster sauce
1 tbsp cornstarch
2 tbsp vegetable oil
Cooked white rice for serving

Instructions:
1. In a small bowl, mix soy sauce, oyster sauce, and cornstarch. Set aside.
2. Heat vegetable oil in a large skillet or wok over medium high heat.
3. Add sliced steak and cook until browned, about 23 minutes per side.
Remove from the skillet and set aside.
4. In the same skillet, add a little more oil if needed, then add garlic and
onion. Cook until fragrant and onion is translucent, about 2 minutes.
5. Add broccoli florets and stir fry for another 23 minutes, until they turn
bright green and are tendercrisp.
6. Return the cooked steak to the skillet and pour the sauce over the top.
Stir to combine and cook for another 12 minutes, until the sauce
thickens.
7. Serve hot over cooked white rice.
9. Sweet and Sour Chicken

Ingredients:
1 lb boneless, skinless chicken thighs, cut into bite size pieces
1/2 cup cornstarch
2 eggs, beaten
2 cups vegetable oil for frying
1 onion, diced
1 bell pepper, diced
1 cup pineapple chunks
1/4 cup ketchup
1/4 cup rice vinegar
1/4 cup brown sugar
2 tbsp soy sauce
1 tbsp cornstarch mixed with 2 tbsp water
Cooked white rice for serving

Instructions:
1. Coat chicken pieces in cornstarch, then dip in beaten eggs.
2. Heat oil in a wok or skillet over medium high heat and fry chicken in
batches until golden brown and cooked through, about 45 minutes per
batch. Drain on paper towels.
3. In the same skillet, sauté onion and bell pepper until softened.
4. Add pineapple chunks, ketchup, rice vinegar, brown sugar, and soy
sauce. Bring to a simmer.
5. Stir in the cornstarch mixture and cook until the sauce thickens.
6. Add fried chicken to the skillet and toss to coat.
7. Serve hot over cooked white rice.
French Cuisine

11. Chicken Provençal

Ingredients:
4 boneless, skinless chicken breasts
2 tbsp olive oil
1 onion, diced
4 cloves garlic, minced
1 bell pepper, sliced
1 zucchini, sliced
1 cup cherry tomatoes, halved
1 cup chicken broth
1 tbsp tomato paste
1 tsp dried thyme
1 tsp dried rosemary
1 tsp dried oregano
Salt and pepper to taste
Fresh basil for garnish

Instructions:
1. Season chicken breasts with salt and pepper.
2. Heat olive oil in a large skillet over medium high heat. Add chicken
breasts and cook until golden brown on both sides, about 56 minutes
per side. Remove from the skillet and set aside.
 3. In the same skillet, add diced onion and minced garlic. Sauté until onion
is translucent, about 34 minutes.
4. Add sliced bell pepper and zucchini, and cook until softened, about 5
minutes.
5. Stir in halved cherry tomatoes, chicken broth, tomato paste, thyme,
rosemary, and oregano. Bring to a simmer.
6. Return chicken breasts to the skillet, cover, and cook until the chicken
is cooked through and the sauce has thickened, about 1520 minutes.
7. Garnish with fresh basil before serving.

12. Beef Bourguignon

Ingredients:
2 lbs beef chuck, cut into cubes
4 slices bacon, diced
8 oz mushrooms, sliced
2 carrots, diced
1 onion, diced
2 cloves garlic, minced
2 cups red wine
2 cups beef broth
2 tbsp tomato paste
2 tbsp all purpose flour
2 tbsp butter
2 tbsp olive oil
Salt and pepper to taste
Chopped parsley for garnish
Instructions:
1. Season beef cubes with salt and pepper. In a Dutch oven, heat olive oil
over medium high heat. Brown beef on all sides, then remove and set
aside.
2. In the same Dutch oven, add bacon and cook until crispy. Remove and
set aside.
3. Add onions, carrots, and mushrooms to the Dutch oven and cook until
softened, about 5 minutes. Add garlic and cook for another minute.
4. Sprinkle flour over the vegetables and cook for 12 minutes. Stir in
tomato paste.
5. Return beef and bacon to the Dutch oven. Pour in red wine and beef
broth. Bring to a simmer, then cover and cook over low heat for 23
hours, until beef is tender.
6. Serve hot, garnished with chopped parsley.

13. Chicken Cordon Bleu

Ingredients:
4 boneless, skinless chicken breasts
4 slices Swiss cheese
1/2 cup all purpose flour
2 eggs, beaten
1 cup breadcrumbs
2 tbsp olive oil
Salt and pepper to taste
Instructions:
1. Preheat the oven to 375°F (190°C). Grease a baking dish.
2. Flatten chicken breasts to 1/4 inch thickness. Season with salt and
pepper.
3. Place a slice of Swiss cheese on each chicken breast. Roll up and secure
with toothpicks.
4. Dredge chicken rolls in flour, then dip in beaten eggs, and coat with
breadcrumbs.
5. Heat olive oil in a skillet over medium high heat. Brown chicken rolls on
all sides, about 23 minutes per side.
6. Transfer browned chicken rolls to the prepared baking dish and bake
for 25-30 minutes, until chicken is cooked through and cheese is
melted.
7. Serve hot.

—
German Cuisine

16. Sauerbraten (Beef Roast)

Ingredients:
3 lbs beef roast
1 cup vinegar
2 cups water
2 onions, chopped
2 carrots, chopped
2 bay leaves
3 cloves
1 tbsp peppercorns
2 tbsp sugar
2 tbsp vegetable oil
2 tbsp all purpose flour
Salt and pepper to taste

Instructions:
1. Marinate beef in a mixture of vinegar, water, onions, carrots, bay
leaves, cloves, peppercorns, and sugar for 35 days.
2. Remove beef and pat dry, then brown in a pot with vegetable oil.
3. Strain marinade and add to the pot. Bring to a boil, then reduce heat
and simmer, covered, until beef is tender, about 23 hours.
4. Remove beef from the pot and keep warm.
5. In a small bowl, mix flour with a little water to make a slurry. Stir slurry
into the cooking liquid and simmer until thickened.
 6. Slice beef and serve with the gravy.

18. Brezel (German Pretzels)

Ingredients:
4 cups all purpose flour
1 1/2 cups warm water
1 packet active dry yeast
2 tbsp sugar
1/4 cup baking soda
Coarse salt for sprinkling

Instructions:
1. In a bowl, dissolve yeast and sugar in warm water. Let stand for 5
minutes until foamy.
2. Stir in flour until dough comes together.
3. Knead dough on a floured surface for 510 minutes until smooth and
elastic.
4. Place dough in a greased bowl, cover with a clean towel, and let rise in a
warm place for 1 hour until doubled in size.
5. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment
paper and set aside.
6. Punch down dough and divide into 12 equal pieces. Roll each piece into
a rope, then shape into a pretzel.
7. In a large pot, bring water to a boil. Stir in baking soda.
8. Boil each pretzel for 30 seconds, then remove with a slotted spoon and
place on the prepared baking sheet.
9. Sprinkle pretzels with coarse salt and bake for 1215 minutes until
golden brown.
10. Let cool slightly before serving.
17. Kartoffelsalat (German Potato Salad)

Ingredients:
2 lbs potatoes, peeled and sliced
4 slices bacon, diced
1 onion, diced
1/4 cup apple cider vinegar
1/4 cup chicken broth
2 tbsp sugar
1 tbsp mustard
Salt and pepper to taste
Chopped parsley for garnish

Instructions:
1. Boil potatoes in salted water until tender, about 1015 minutes. Drain
and set aside.
2. In a skillet, cook diced bacon until crispy. Remove from the skillet and
drain on paper towels.
3. In the same skillet, sauté onions until translucent.
4. Add apple cider vinegar, chicken broth, sugar, and mustard to the
skillet. Bring to a simmer and cook for 23 minutes.
5. Pour hot dressing over the cooked potatoes and toss to coat.
6. Season with salt and pepper to taste.
7. Garnish with chopped parsley before serving.
Indian Cuisine

19. Butter Chicken (Murgh Makhani)

Ingredients:
1 lb boneless, skinless chicken thighs, cut into bite size pieces
1/2 cup yogurt
2 tbsp lemon juice
2 tbsp butter
1 onion, diced
2 cloves garlic, minced
1 tbsp grated ginger
1 cup tomato puree
1 cup heavy cream
2 tsp garam masala
1 tsp chili powder
1 tsp ground turmeric
1 tsp ground coriander
Salt and pepper to taste
Chopped cilantro for garnish

Instructions:
1. In a bowl, mix together yogurt and lemon juice. Add chicken pieces and
toss to coat. Marinate for at least 30 minutes, preferably overnight.
2. In a large skillet, melt butter over medium heat. Add diced onions and
cook until softened.
 3. Stir in minced garlic and grated ginger, and cook for another minute
until fragrant.
4. Add marinated chicken pieces to the skillet and cook until browned on
all sides.
5. Stir in tomato puree, heavy cream, garam masala, chili powder,
turmeric, and coriander. Season with salt and pepper to taste.
6. Simmer for 1520 minutes until chicken is cooked through and the sauce
has thickened.
7. Garnish with chopped cilantro before serving.

19. Naan Bread

Ingredients:
Flour
Yeast
Yogurt
Milk
Oil
Sugar
Salt

Instructions:
1. Mix flour, yeast, sugar, and salt in a bowl.
2. Add yogurt, milk, and oil, and knead until a smooth dough forms.
3. Cover and let rise until doubled in size.
4. Divide dough into balls, roll out into circles, and cook in a hot skillet
until puffed and golden brown.
20. Lamb Rogan Josh

Ingredients:
2 lbs lamb shoulder, cut into cubes
1/2 cup yogurt
2 tbsp vegetable oil
2 onions, diced
3 cloves garlic, minced
1 tbsp grated ginger
2 tomatoes, chopped
1 cup beef broth
2 tsp ground cumin
2 tsp ground coriander
1 tsp ground turmeric
1/2 tsp ground cardamom
1/4 tsp ground cloves
Salt and pepper to taste
Chopped cilantro for garnish

Instructions:
1. In a bowl, mix together yogurt and cubed lamb. Marinate for at least 1
hour, preferably overnight.
2. In a large pot, heat vegetable oil over medium high heat. Add diced
onions and cook until softened.
3. Stir in minced garlic and grated ginger, and cook for another minute
until fragrant.
4. Add marinated lamb pieces to the pot and cook until browned on all
sides.
 5. Stir in chopped tomatoes, beef broth, ground cumin, ground coriander,
ground turmeric, ground cardamom, and ground cloves. Season with
salt and pepper to taste.
6. Bring to a simmer, then reduce heat to low and cover. Cook for 11.5
hours until lamb is tender.
7. Garnish with chopped cilantro before serving.

20. Mango Lassi

Ingredients:
Mango
Yogurt
Milk
Sugar
Cardamom (optional)
Ice cubes

Instructions:
1. Peel and chop mango, then blend with yogurt, milk, sugar, and
cardamom until smooth.
2. Add ice cubes and blend until creamy.
3. Pour into glasses and serve chilled.
Conclusion Page:
Thank you for exploring these delectable recipes from around the world!
Enjoy your culinary journey!