Brazillian Recipe :Brazilian Risoles - Chicken and Cheese Croquettes

Ingredients:


* 1 1/4 cup milk
* 2 1/4 cups flour
* 2 tablespoons butter
* 3/4 teaspoons salt
* 1/2 pound chicken breasts
* 1 cup minced onion
* 2 cloves garlic
* 1/2 cup finely diced red bell pepper
* 1 cube chicken bouillon
* 2 tablespoons flour
* 1/3 cup milk
* 1/4 cup grated mozzarella cheese
* 1/4 cup grated cheddar cheese
* 2 tablespoons grated parmesan
* Salt and pepper to taste
* 2 eggs
* 1 1/2 cups bread crumbs
* Vegetable oil for frying

Directions :

Place milk, butter, and 1/2 teaspoon salt in a small saucepan. Bring just to a boil, then slowly stir in the
flour with a wooden spoon until you have a stiff batter.Continue to stir over heat for 2-3 minutes more,
until well mixed, then remove from heat and set aside to cool.Place the chicken breasts in a larger
saucepan and cover with water or chicken stock. Cover, bring to a gentle boil and poach chicken until just
cooked through, about 15 minutes. Remove from heat and let cook, reserving cooking liquid.Shred chicken
into very small pieces when cool enough to handle (you can use a food processor with the plastic blade for
this).Cook the onion, garlic, and bell pepper in a couple of tablespoons of vegetable oil until
soft and fragrant.Add the shredded chicken to the vegetables with 1 cup of the reserved chicken liquid
and the cube of chicken bouillon. Cook, stirring, until most of the water is absorbed or evaporated.Stir
in 2 tablespoons of flour and cook for 1 minute. Stir in the milk and cook until mixture is thickened and
creamy. Remove from heat and stir in the cheeses. Season with salt and pepper to taste.Knead the milk and
flour dough lightly on a countertop, adding a little more flour if necessary, until smooth. Pinch off a small
piece and roll it on a lightly floured surface into a 4 inch circle (about 2 mm thick). Continue with
remaining dough, stacking circles as you go. Or roll out half the dough into a large rectangle and cut
circles, repeating with the other half.Place about 1 tablespoon of the chicken mixture inside each circle
of dough, and fold in half to close. Seal edges firmly.In a shallow bowl, whisk the eggs together with a
1/2 teaspoon salt and 1/2 teaspoon sugar. Place the bread crumbs in another shallow bowl.Dip each pastry
into the egg wash, and then into the bread crumbs. Set aside on a plate.Heat 2 inches of oil in a heavy bottomed skillet to 350 degrees.Fry the risoles in batches until golden brown. Drain on paper towels.
Serve warm.

Brazillian Recipe :Easy Brazilian Cheese Bread

Ingredients:

* 1 egg*

* 1/3 cup olive oil

* 2/3 cup milk

* Scant 1 1/2 cups (170 grams) tapioca flour

* 1/2 cup (packed, about 66 grams) grated cheese

* 1 teaspoon of salt (or more to taste)


Directions :

Preheat oven to 400°F. Grease a mini-muffin tin. Put all of the ingredients into a blender and pulse until smooth. You may need to use a spatula to scrape down the sides of the blender so that everything gets blended well. At this point you can store the batter in the refrigerator for up to a week.Bake in the oven for 15-20 minutes, until all puffy and just lightly browned. Remove from oven and let cool on a rack for a few minutes.Eat while warm or save to reheat later.

INDIAN Recipe : Murgh kaali mirch

Ingredients : 

* 1 medium Chicken
* 1 tsp. fresh Ginger paste
* 1 tsp. fresh Garlic paste
* salt to taste
* 2 tsp. coarsely ground black pepper corns
* 1 tsp. white pepper powder
* 3 tbsp. oil
* 1/2 cup water
* 2 tbsp. lemon juice
* 3 green chillies-slit lengthwise.

Directions : 

Mix together ginger & garlic pastes. Add salt, black pepper and white pepper. Rub the paste
on the chicken pieces. Leave aside for one hour. Heat oil in kadhai and add the chicken pieces
Stir fry for 10-15 minutes. Lower the heat and add the green chillies and water. Simmer until
chicken is tender. Add lemon juice and serve hot.

AMERICAN Recipe : Spring Vegetable and Chicken Soup with Dumplings

Ingredients :


* 3 1/2 pounds chicken
* 3 onions, quartered
* 6 large carrots, 3 chopped and 3 cut into matchsticks
* 2 celery stalks, chopped
* 2 bay leaves
* 6 peppercorns
* 5 pint water
* salt
* freshly ground black pepper

  For the dumplings
* 1 cup All purpose flour
* 1 teaspoon baking powder
* 1/2 egg, lightly beaten
* 1/4 cup) milk
* salt freshly ground black pepper

Directions :

Put the chicken into a saucepan. Add the onions, chopped carrots, celery, bay leaves,
peppercorns and water and bring to the boil. Reduce the heat and simmer for about 70 mins
until the chicken is tender.Remove the pan from the heat and transfer the chicken to a
chopping board. Strain the soup and discard the vegetables and seasoning. Allow the soup
liquid to stand in a bowl until the fat rises to the surface. The easiest way is to
refrigerate overnight, until the fat solidifies.Allow the chicken to cool enough to handle
leave overnight if making the soup over two days. Remove and discard the chicken skin.
Strip the meat from the bones and chop it into bite-sized pieces. Cover and set aside.
Remove the fat from the soup. Return the broth to the pan and bring to the boil. Add the
matchstick carrots to the pan and reduce heat. Simmer for 5-6 minutes.Meanwhile, make the
dumplings. Sift the flour, baking powder and some salt. Gradually beat in the egg and milk
to make a firm dough. Using floured hands, form the dough into 6 balls.Increase the heat
so that the soup boils. Add the dumplings to the soup, cover and cook over moderate heat
for 5 minutes or until they are fluffy and have risen to the top of the soup. Add the
reserved chicken meat and allow to heat through.Check the seasoning and serve hot.

AMERICAN Recipe : Best pork pasta salad

Ingredients:

* 1 pound pork tenderloin cut into 1/4-inch thick slices
* 1 teaspoon vegetable oil
* 1/2 cup soy sauce
* 1/2 cup dry sherry
* 1 teaspoon sesame oil
* 8 ounces fusilli or corkscrew pasta cooked and drained
* 1 cup sliced green onion including some green tops
* 1/2 cup diced green pepper
* 1/4 cup toasted almond slices
* 8 ounces fresh spinach leaves washed and drained

Directions:

In a nonstick frypan, heat vegetable oil over medium-high heat. Add pork and stir-fry quickly.
Remove pork from pan and place in a large bowl. Combine soy sauce, sherry and sesame oil. Pour half over
pork strips and toss well. Cover and chill 1 hour. Arrange pasta mixture on spinach leaves, top with pork
and garnish with almonds. Serve remaining soy sauce mixture on side.