Regional and ethnic recipes archive from around the globe.
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baked spaghetti pie
Baked Spaghetti Pie
2 pounds spaghetti
2 pounds ricotta cheese
1/2 cup whole milk
3 large eggs
1 pound ground beef
1 pound spicy Italian sausage
1/2 cup spaghetti sauce
1 pound Provolone cheese, sliced thin
1/2 cup Romano cheese, grated
Preheat oven to 475 degrees F. In a large pan, boil spaghetti 20 minutes; drain and set aside. Mix ricotta, milk and eggs together in a small bowl; add to spaghetti and stir together. Press into a 13 x 9-inch baking pan until compact and even. Cook ground beef and sausage in a large skillet.
Drain fat, removing as much as possible. Stir in spaghetti sauce. Spread evenly over spaghetti base in pan. Layer slices of Provolone over meat mixture, then add the grated Romano on top of that. Bake 20 minutes.
Addresses are given to us to conceal our whereabouts. — Saki
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Posted in ranch recipes | Tagged italian recipes, meat pie recipes , meat pies, pasta recipes, pasta | Comments Off
candy corn brownie pizza
Candy Corn Brownie Pizza
1 (19 ounce) box chocolate brownie mix
2 large eggs
1/3 cup vegetable oil
2 tablespoons water
1 cup chopped roasted peanuts (optional)
2/3 cup prepared chocolate frosting
3 cups candy corn (18.5 ounce bag)
Preheat oven to 350 degrees F.
In medium bowl, stir together brownie mix, eggs, oil and water until smooth (about 50 strokes). Stir in peanuts.
Spread on a 13-inch pizza pan coated with cooking spray. Bake at 350 degrees F for 18 to 20 minutes or until wooden pick inserted in the center comes out almost clean.
Cool on pan. Spread frosting over brownie to within one-half inch of edge. Decorate with candy corn.
Cut into wedges to serve.
Makes one brownie pizza (12 to 16 servings).
The conception of two people living together for twenty-five years without having a cross word suggests a lack of spirit only to be admired in sheep. — Alan Patrick Herbert
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Posted in Regional Cuisine | Tagged halloween recipes, pizzas, sweet pizza recipes , sweet pizza | Comments Off
blueberry cake
Blueberry Cake
3/4 cup granulated sugar
1/4 cup vegetable oil
1 egg
1/2 cup milk
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2 cups blueberries, well drained
Preheat oven to 375 degrees F.
Cream together sugar, oil and egg until lemon colored. Stir in milk.
Sift together flour, baking powder and salt and stir into creamed mixture. Gently fold in blueberries. Spread batter into greased and floured 9-inch square pan. Sprinkle with Topping. Bake for 45 to 50 minutes.
Topping
1/4 cup butter
1/2 cup granulated sugar
1/3 cup flour
1/2 teaspoon cinnamon
Combine with fork or pastry cutter. Crumble over cake batter.
Just because you
e miserable doesn mean you can enjoy your life. — Annette Goodheart
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Posted in preparing food | Tagged amish recipes, cooking for a crowd recipes, Cake, Desserts | Comments Off
catfish jambalaya
Catfish Jambalaya
Posted by keplerkid at recipegoldmine.com
This is my own variation of a recipe from Mulates, a famous Cajun restaurant in Breaux Bridge, Louisiana. Stir carefully after adding the fish or youll break it up into flakes. I serve the jambalaya with a green salad and garlic bread. Enjoy!
8 ounces catfish fillets
8 ounces smoked sausage, sliced, browned, and drained
1 onion, chopped
2 cloves garlic, crushed
1/2 bell pepper, chopped
1 stalk celery, chopped
1/4 cup margarine
13 ounces tomatoes with green chiles
4 ounces fresh mushrooms, sliced
Salt to taste
Cayenne pepper to taste
3 cups rice, cooked
Onion tops, chopped
Put all ingredients except catfish into saucepan (or Dutch oven) and cook until mixture starts to turn light brown. Season with salt and cayenne pepper while mixture is cooking. Add catfish and cook 15 to 20 minutes longer. Mix with cooked rice and freshly chopped onion tops. Serve hot.
Serves 6 to 8.
If you don like spicy food, use regular tomatoes instead of the tomatoes with chiles, and omit the cayenne. In Louisiana, we use a LOT of cayenne and chiles!
We expect others to act rationally even though we are irrational. — Scott Adams
Posted in Special Diets | Tagged cajun recipes, creole recipes , diabetic recipes, louisiana recipes , jambalaya | Comments Off
tiropetes (cheese-filled triangles)
Tiropetes (Cheese-Filled Triangles)
1 pound feta cheese*
2 eggs, slightly beaten
1/4 cup finely chopped chives
1/4 teaspoon white pepper
1 pound frozen phyllo leaves, thawed
1/4 cup butter or margarine, melted
Crumble cheese in small bowl; mash with fork. Stir in eggs, chives and white pepper until well mixed. Cut phyllo leaves lengthwise into 3 strips. Cover with wax paper, then with damp towel to prevent drying.
Using 2 layers phyllo at a time, place 1 heaping teaspoon filling on end of 1 strip; fold end over from one side to the other (to form a triangle) to opposite end. Place on greased cookie sheet. Repeat with remaining filling. Puffs can be covered and refrigerated no longer than 24 hours at this point.
Preheat oven to 350 degrees F.
Brush puffs with margarine. Bake until puffed and golden, about 20 minutes. Makes about 36 triangles.
* Finely shredded Monterey jack cheese can be substituted for the feta cheese.
With ingredients at room temperature, cream the cream cheese, cottage cheese and feta cheese with an electric mixer. Beat eggs and add to cheese mixture.
Cut phyllo into 3-inch strips. Place one heaping teaspoon of filling on one end of the pastry strip and fold the cover over to make a triangle. Continue folding from side to side in the form of a triangle. Line the Tiropitas in a buttered baking pan and brush each with melted butter. Bake at 350 degrees F until golden brown.
Love flies, runs, and rejoices it is free and nothing can hold it back. — Thomas a Kempis
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Posted in Regional Cuisine | Tagged greek recipes, Misc | Comments Off
Two Tomato Salsa
2 c Diced unpeeled plum tomato 1 c Unpeeled green tomato 1/2 c Diced green bell pepper 1/4 c Chopped purple onion 1 tb Finely chop jalapeno pepper 1 tb Finely chop fresh cilantro 1 ea Clove, minced garlic 1/4 ts Salt 1/8 ts Coarsely ground pepper 2 tb Fresh lime juice 1 tb Olive oil 1. Combine all ingredients in a bowl. Stir well. Serve at room temperature or chilled. Use a slotted spoon to serve with corn tortilla wedges, poultry, or fish. Yields 3 cups. |
There is nothing worse than aggressive stupidity. — Johann Wolfgang von Goethe
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Posted in Regional Cuisine | Tagged Mexican | Comments Off
stuffed rolled steak
Stuffed Rolled Steak (Carne Rellena)
This is known as "matambre" (hunger killer) in Argentina.
1 (1 1/2 pound) beef boneless round steak, 1/2 inch thick
1 1/2 teaspoons salt
1/2 teaspoon dried oregano leaves
1/4 teaspoon pepper
4 ounces thinly sliced fully cooked smoked ham
2 medium tomatoes, chopped
1 (4 ounce) can mild green chiles, drained and chopped
1 medium onion, chopped
1 clove garlic, finely chopped
1/4 cup dry bread crumbs
1 medium carrot
1 hardboiled egg, peeled and cut lengthwise into fourths
1/2 teaspoon salt
2 tablespoons vegetable oil
3/4 cup water
1 teaspoon vinegar
1 teaspoon Worcestershire sauce
1 bay leaf
Trim fat from beef. Pound until about 1/4 inch thick. Sprinkle beef with 1 1/2 teaspoons salt, oregano and pepper. Arrange ham evenly on beef. Sprinkle tomatoes, chiles, onion, garlic and bread crumbs on ham.
Cut carrot lengthwise into halves; cut halves lengthwise into 3 strips. Arrange on ham. Place egg pieces down center of ham. Sprinkle with 1/2 teaspoon salt. Carefully roll up beef. Fasten with metal skewers or tie with string. If the beef separates when rolled, fasten with wooden picks.
Heat oil in Dutch oven until hot. carefully transfer beef roll to Dutch oven; cook over medium heat until brown on all sides. Drain fat. Add water, vinegar, Worcestershire sauce and bay leaf. Cover and bake at 325 degrees F until beef is tender, about 1 1/2 hours.
Remove skewers. Cut beef into 1-inch slices; serve with cooking liquid.
Yields 8 servings.
Either you think–or else others have to think for you and take power from you, pervert and discipline your natural tastes, civilize and sterilize you. — F Scott
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Posted in Regional Cuisine | Tagged carne rellena recipe , south american recipes, beef/pork/lamb/veal | Comments Off
Pineapple Fried Rice
Pineapple Fried Rice
Posted by WingsFan91 at recipegoldmine.com 6/25/01 6:47:24 am
This is an all-around favorite. You will find this dish on almost every Thai restaurants menu. It is also fun to make, because you can actually serve in the pineapple!
1 pineapple, medium size
4 ounces sliced chicken
3 tablespoons chopped shallots
1/2 tablespoon ginger, ground
1 tablespoon chopped cilantro
2 tablespoons dried shrimp
3 tablespoons garlic, coarsely chopped
2 tablespoons fish sauce
1 teaspoon granulated sugar
2 cups steamed rice
Cut the pineapple in half lengthwise, and scoop out the fruit. Cut the fruit into bite sized chunks.
In a large skillet, heat a tablespoon of oil, and fry the dry shrimp until crispy. Set it aside, and drain the skillet.
Add one more tablespoon of oil, and fry the garlic until its becomes golden brown. Turn to medium/high heat Add in the rice, and stir.
Add in the fish sauce and sugar; continue to stir for about a minute. Add in the pineapple and the shrimp that you set aside earlier, and continue to stir for about another minute.
Put the contents into the halved pineapple, and serve. Garnish with some fresh cilantro and/or sliced beets.
Its the constant and determined effort that breaks down resistance, sweeps away all obstacles. — Claude M. Bristol
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Posted in Beans and Grains | Tagged thai recipes, Beans and Grains, rice, noodles, potatoes, starch | Comments Off
Avocado Soup with Radishes &Amp; Cilantro Cream
2 tb Avocado oil 1 tb Walnut Oil or 3 T. Fruity Olive Oil 1 md Yellow Onion, chopped 4 Cloves Garlic, peeled and Minced 1 Piece of Ginger,1 1/2 inches Long, peeled and minced 3 Serrano or jalapeno chili Peppers, stemmed, seeded and Minced 4 c Chicken stock 3 Ripe Avocados, preferably The Haas variety 2 Limes 1/2 c Sour cream 2 tb Half-and-half 1/4 c Cilantro leaves, very finely Minced 1 ts Ground Coriander Salt 1 bn Radishes, 10-12 Black pepper Heat the Avocado oil or two tablespoons of the olive oil in a saucepan and add chopped onion. Saute for 5 minutes and add garlic, ginger and 2 of the peppers. Saute for another 5 minutes. Add the stock, simmer for 10 minutes and remove from heat. While the stock and vegetables are simmering, cut the Avocados in half and seed and peel them. Chop the Avocados, toss them with the juice of 1 lime and place about half the Avocado in a blender container. Add hot stock and vegetables until container is about 3/4 full and process until the mixture is smooth and liquid. Chill the soup thoroughly, preferably for several hours. To make the cilantro cream, stir the sour cream and half-and-half together, add the chopped cilantro, the remaining chili pepper, the ground coriander and salt to taste. Chill until you are ready to use it. Cut the radishes in small julienne and toss with the walnut oil or the remaining olive oil, the juice of 1/2 lime and salt to taste. Chill until you are ready to use them. Taste the chilled soup and add salt and more lime juice to taste. Ladle it into chilled soup bowls. Top each serving with a tablespoon of cilantro cream and a tablespoon of julienned radishes. Variation This soup is also delicious when served hot and is an ideal opening to a hearty Mexican meal. From: The Good Cooks Book of Oil & Vinegar by Michele Anna Jordan Posted By: Charles Walstrom 2/93 —– |
Learning is not compulsory… neither is survival. — W. Edwards Deming
Posted in Regional Cuisine | Tagged Mexican | Comments Off
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