CANADIAN : Lobster Stew

Ingredients :

* 1 medium sized onion, chopped
* 2 tbsp. butter
* 2 medium sized potatoes, diced
* 1 cup water
* 2 cups lobster meat, cup up
* 1 tsp. salt
* 1/4 tsp pepper
* 2 cups milk
* 1 cup light cream
* 1/4 cup butter

Directions :

In deep saucepan, saute onion in butter until tender.(Don't brown). Add potatoes and water,
cover and simmer 10 minutes or until potatoes are almost tender. Add remaining ingredients. Reheat.
DO NOT BOIL. Makes 4 servings

CANADIAN : Maple walnut Ice Cream

Ingredients :

* 1 cup pure maple syrup
* 3 egg yolks
* 2 cups light cream
* 3/4 cup coarsely chopped walnuts
* 1 tbsp. maple liquor or dash of maple extract

Directions :

In deep heavy saucepan, bring maple syrup to boil and cook over medium-high heat, without stirring,
until syrup reaches soft-ball stage (234F on candy thermometer), about 10 minutes. In large bowl
and using electric mixer, beat egg yolks; gradually pour in hot syrup, beating constantly at medium
speed. Increase speed to high and beat for 5 to 10 minutes longer or until mixture is cool
and thickened. Blend in cream, walnuts and maple liqueur (if using). Cover and regrigerate until
thoroughly chilled. Freeze in ice-cream maker following manufacturer's instructions. Makes about 4 cups.
Cooking pure maple syrup to soft-ball stage concentrates its woodsy rich flavour.

CANADIAN: Stuffed Meatloaf

 

Ingredients :

* 2 eggs
* 1/4 cup ketchup
* 1 tsp salt
* 3/4 tsp oregano
* 1/2 tsp basil
* 1/2 tsp garlic powder
* 1/4 tsp pepper
* 1 1/2 lbs ground beef
* 1 3/4 cups dried bread crumbs & Milk
* 3/4 cup cottage cheese (drained)
* 1 tbsp parsley (chopped)


Directions :


In large bowl combine 2 eggs, ketchup, salt and spices. Add ground beef and 1 1/2 cups of bread crumbs.
If mixture seems dry add up to 1/4 cup milk. Do not overmix or texture will be too compact.With fork mix cottage cheese, 1/4 cup bread crumbs, egg and dried parsley in small bowl or whirl in blender. Pat half of meat mixture into loaf pan. Make an indentation down the centre. Spoon filling into indentation. Cover remaining meat mixture. (Can be made ahead to this point and refrigerated for 8 hours.) Bake at 350 deg F. (180 deg. C) for one hour.Drain off excess fat. Let stand 10 minutes before serving.In large bowl combine 2 eggs, ketchup, salt and spices. Add ground beef and 1 1/2 cups of bread crumbs. If mixture seems dry add up to 1/4 cup milk. Do not overmix or texture will be too compact.With fork mix cottage cheese, 1/4 cup bread crumbs, egg and dried parsley in small bowl or whirl in blender. Pat half of meat mixture into loaf pan. Make an indentation down the centre. Spoon filling into indentation. Cover remaining meat mixture.
(Can be made ahead to this point and refrigerated for 8 hours.) Bake at 350 deg F. (180 deg. C) for one hour. Drain off excess fat. Let stand 10 minutes before serving.

CANADIAN: Vegetarian Tourtiere

Ingredients :


* 2 cups TVP(Textured Vegetable Protien) granules
* 1 to 1 1/2 cups vegetable stock
* 3 tablespoons oil
* 2 cups onion, chopped
* 2 cups mushroom, chopped
* 2 cups fine dry breadcrumbs
* 1 teaspoon ground pepper
* 1/2 teaspoon each salt, savory, thyme
* 1/4 teaspoon ground ginger
* pinch cloves, pinch nutmeg
* 1/2 cup beer
* pastry for 2 pies, tops and bottoms

Directions :


Dip the TVP in veggie stock, it should absorb all the liquid.Heat oil in a LARGE frying pan over
medium-high heat. cook onions until transluscent.Add mushrooms and cook a further 3-4 minutes.
Reduce heat to medium. Add breadcrumbs and seasonings and stir. Adjust spices to taste.Add wet TVP and
beer (it should be beer for the taste,)stir, and cook until all the liquid has evaporated but
mixture is still moist. You may need 2 frying pans at this point. You may also need to adjust the amount
of liquid depending on the heat and the absorbancy of the TVP.Let cool slightly. Divide into the two pie
shells. Top with pastry lids, crimp edges, and vent. Uncooked pies can be frozen at this point.Bake at
425 degrees F for 15 minutes, reduce to 350 and bake a further 45-55 minutes or until pastry is golden.
I like this all by itself, but if you want to serve it with a sauce try a mild fruit chutney (plum is good),
HP sauce (if you're Canadian or a Brit), or A1 sauce (if you're American).

CANADIAN ;Potato Rounds

Ingredients :

* 2 large baking potatoes, unpeeled
* no-stick vegetable oil cooking spray
* 1/2-3/4 cup tex-mex cheese
* 5 slices bacon, cooked,drained and crumbled
* 2 green onions, diced
* 1/4 cup barbecue sauce

Directions :

Preheat oven to 450.Slice potatoes evenly, about 1/4" thick.Spray baking pan with no stick spray.
Place potatoes on pan and bake turning once until golden, about 15-20 minutes Combine bacon, cheese,
and green onions.Remove potatoes from oven.Brush tops with barbecue sauce.Evenly spread cheese
topping blend on top.Return to oven and bake until cheese is melted.

CANADIAN; Creamy Chard pasta

Ingredients:

* 1 lb swiss chard
* 1 tablespoon olive oil
* 2 garlic cloves, smashed
* 1/4 cup onion, chopped
* 2 large tomatoes, chopped
* 1/2 cup fat free sour cream or 1/2 cup plain yogurt
* 1/2 cup 2% low-fat milk
* 1/4 cup parmesan cheese
* 8 ounces fettuccine pasta, cooked according to package
* salt and pepper

Directions:

Wash swiss chard, cut into small pieces.Heat oil in large 2 quart saucepan over medium high heat,
1 to 2 minutes.Add swiss chard, garlic and onion; cooking 1 to 2 minutes, stirring occasionally.Add
tomatoes, sour cream, milk, parmesan cheese, cooked fettuccine, salt and pepper to taste; stir well.Serve warm.

CANADIAN; Mocha Delicious

Ingredients:

* 1 1/2 teaspoons instant coffee
* 1/2 cup filtered cold water
* 3 ounces milk (skim, 1 percent, or 2 percent)
* 1 1/2 tablespoons normal sugar
* 2 tablespoons coffee-flavored syrup(chocolate works good too)
* 1 cup crushed ice

Directions:

Mix the instant coffee with the filtered, cold water, and the sugar.Put the now-made coffee, milk,
and syrup into your VitaMix for about 5 seconds. For a normal blender do the same thing.Now, with your
VitaMix/blender OFF, add in the ice. If you are using a VitaMix, start off with variable 1, speed 1,
quickly going to speed 10, then variable 2. Blend on variable 2 for about 20-25 seconds. For a normal
blender, blend for about 35 seconds, then pulse about 5 times.Enjoy!!!!!!!

CANADIAN; Mile High biscuits

Ingredients:

* 3 cups all-purpose flour
* 1/4 cup sugar
* 4 teaspoons baking powder
* 1/2 teaspoon cream of tartar
* 3/4 teaspoon salt
* 1/2 cup shortening
* 1 egg, beaten
* 1 1/4 cups milk


Directions:

Combine dry ingredients in a mixing bowl.Cut in shortening until mixture resembles coarse crumbs.Add
egg and milk;mix until dough forms a ball.Turn dough out on a lightly floured surface and knead 10- 12
times, only.Roll out to 3/4 inch, cut with floured cutter.Place on lightly greased baking sheet.Bake
at 475 degrees for 12- 15 minutes or until light brown.

CANADIAN; Chicken Breasts

Ingredients:

* 6 boneless skinless chicken breast halves
* 3/4 cup ketchup
* 1/2 cup salsa (your choice hot or mild)
* 1/4 cup honey
* 1 1/2 tablespoons Dijon mustard
* 1 1/2 teaspoons chili powder
* 1/2 teaspoon cumin (optional)
* 1 tablespoon cornstarch


Directions:

Put the breasts in a 9x13-inch baking dish.Whisk remaining ingredients (except cornstarch) together
until they are well blended.Pour over the breasts.Coat both sides of the breasts with the sauce.Bake in
400°F oven for approx 30 minutes or until the chicken is done.Remove breasts, keep warm pour the sauce into a sauce pan stir in the cornstarch that has been mixed with a tbsp of water, bring to a boil and allow to
thicken whisk constantly.Pour over the chicken & serve.

BRAZILLIAN RECIPE; Cassava Soup

Ingredients:

* 1 Pound Cassava Root -- Chopped
* 2 Tablespoons Olive Oil
* 1 Medium Onion -- Chopped
* 1 Can Tomatoes -- Chopped
* 2 Stalks Celery -- Chopped
* 8 Cups Beef Broth
* Salt And Pepper -- To Taste
* 1/2 Bunch Parsley -- Chopped

Directions:

saute in oil, onion, celelry and cassava until well browned, about 10 minutes.
Add stock and tomatoes. Simmer for 45 minutes. Season with salt and pepper, add parsley,
simmer 5 minutes and serve.

BRAZILLIAN RECIPE; Stuffed Turkey

Ingredients:

* 1 whole turkey (3-4 kg)
* 5-6 cloves of crushed garlic
* 4 bay leaves
* 1 finely chopped onion
* finely chopped parley
* 1 bottle of white wine
* salt and ground black pepper to tasteb

Ingredients: For stuffed mixture:

* 8-10 slices of crustless toast bread
* 4 tablespoons of oil
* 2 onions (chopped)
* 200 g of chopped bacon
* 2 cans of sweetcorn
* finely chopped parley
* salt and ground black pepper to taste

Directions: For stuffing mixture

Sauté the onion and the bacon in hot oil.Add the corn, the parsley, the spring onion,
the salt and the pepper and let it cook for 10 minutes.Add the minced bread (use your
food processor to mince the bread) and mix well.Let the stuffing cool down a bit and
save it for later.

For the dish:

Rinse the turkey and dry it with a paper towel.Put the turkey in a bowl and season
it with garlic, bay leaf, parsley, white wine, salt and pepper to taste.Cover the
bowl with a plastic film.Remove the turkey from the marinade and stuff it with the
stuffing mixture.Sew the turkey with a needle and thread or use toothpicks to close
the openings.Put the turkey on a baking dish greased with oil.Cover the turkey with
aluminum foil and bake the it in preheated oven (350 F) for 30 minutes.Remove the
aluminum foil from the turkey and bake the peru(turkey) for 30 minutes more or until
golden brown.
Serve it hot.

BRAZILLIAN RECIPE; Chicken Marinade

Ingredients:

* 1/4 cup cider vinegar
* 3 tablespoons whole grain mustard
* 3 cloves garlic, peeled and minced
* 1 lime, juiced
* 1/2 lemon, juiced
* 1/2 cup brown sugar
* 1 1/2 teaspoons salt
* 6 tablespoons olive oil
* ground black pepper
* 6 boneless skinless chicken breast halves

Directions:

In a large, non-reactive container, whisk together ingredients beginning with cider
vinegar through salt.Then whisk in olive oil and pepper.Place chicken in the mixture.
Cover and marinate chicken in the fridge 8 hours or overnight.Remove chicken from
marinade just before you turn on your grill or broiler to let come up a few degrees.
Discard marinade.Lightly oil your grill or broiler pan.Grill or broil about 10 minutes
per side.

BRAZILLIAN RECIPE; Orange Chicken

Ingredients:

* 2 lbs boneless skinless chicken, chopped into bite sized pieces
* 1 egg
* 1 1/2 teaspoons salt
* white pepper
* oil (for frying)
* 1/2 cup cornstarch, plus
* 1 tablespoon cornstarch
* 1/4 cup flour
* 1 tablespoon gingerroot, minced
* 1 teaspoon garlic, minced
* 1/2 teaspoon crushed hot red chili pepper
* 1/4 cup green onion, chopped
* 1 tablespoon rice wine
* 1/4 cup water
* 1/2 teaspoon sesame oil


Orange Sauce for Stir Fry
* 1 1/2 tablespoons soy sauce
* 1 1/2 tablespoons water
* 5 tablespoons sugar
* 5 tablespoons white vinegar
* 1 orange


Directions:


Place chicken pieces in large bowl.Stir in egg, salt, pepper and 1 tablespoon oil
and mix well.Stir cornstarch and flour together.Mix flour mixture and egg mixture.
Add chicken pieces, stirring to coat.Heat oil for deep-frying in wok or deep-fryer
to 375 degrees.Add chicken, small batches at a time, and fry 3 to 4 minutes or
until golden crisp.(Do not overcook chicken).Remove chicken from oil with slotted
spoon and drain on paper towels; set aside.Clean wok and heat 15 seconds over high heat.
Add 1 tablespoon oil.Add ginger and garlic and stir-fry until fragrant; about 10 seconds.
Add and stir-fry crushed chiles and green onions.Add rice wine and stir 3 seconds.
Add Orange Sauce and bring to boil.Add cooked chicken, stirring until well mixed.
Stir water into remaining 1 tablespoon cornstarch until smooth and add to chicken.
Heat until sauce is thickned.Stir in sesame oil and orange zest if desired.Serve over
jasmine rice.

BRAZILLIAN RECIPE; Jungle Colada

Ingredients:

* 1 teaspoon coconut
* 1 ounce pineapple juice
* 1 1/4 cups scoop vanilla ice cream
* ice
* 5 ounces pina colada nonalcoholic drink mix
* 1 ounce whalers dark rum

Garnishes:
* raspberry puree
* whipped cream
* maraschino cherry
* toasted coconut


Directions:

Blend ice, coconut, pineapple juice, ice cream, pina colada mix, and rum.Blend
until smooth.Swirl raspberry puree in line in glass.Pour in drink.Top with garnishes.

BRAZILLIAN RECIPE; Delicious Capirinha

Ingredients:

* 3 limes
* 1/2 cup sugar
* 1 1/2 quarts ice cubes
* 1 cup cachaca or 1 cup rum or 1 cup vodka
* lime slices (optional) or sugarcane swizzle stick

Directions: 

Cut each lime in half crosswise, then cut each half into 8 pieces. Place 12 pieces
of lime in each of four double old-fashioned glasses (or other 12-oz. glasses).
Sprinkle 2 T. sugar into each glass.Using muddler (or the butt end of a large wooden
spoon), mash limes into bottom of glass until sugar is dissolved, stirring occasionally.
Fill each glass with 1-1/2 cups ice and 1/4 cup cachaca.One glass at a time, transfer
contents of glass to cocktail shaker; invert glass over shaker to act as lie.
Shake glass and shaker together to combine sugar and cachaca, shaking until well
chilled. Lift glass from shaker and pour contents back into glass. Repeat process
with remaining three glasses.

BRAZILLIAN RECIPE; Chilli Salsa

Ingredients:

* 1 large onion, diced
* 1 large tomato, peeled, seeded and diced
* 2 tablespoons red wine vinegar or 2 tablespoons lime if you want salsa with limes
* 2 garlic cloves, minced
* 1 -2 tablespoon olive oil
* 1 teaspoon dried parsley, 2 tbsp if fresh and minced
* 3 drops chili sauce, depending on how strong you want it
* salt, as needed
* pepper, as needed

Directions:

Mix all ingredients well seasoning to taste and chill for an hour

BRAZILLIAN RECIPE; Grilled Flank Steak

Ingredients:

* 2 lbs flank steaks
* 6 garlic cloves, minced
* 1/2 small hot pepper, such as jalapeno or 1/2 small serrano pepper, minced
* 2 teaspoons extra virgin olive oil
* 1/4 teaspoon kosher salt
* 1 (14 ounce) can hearts of palm, drained, halved lengthwise and thinly sliced
* 4 medium tomatoes, chopped
* 1/2 cup red onion, chopped
* 1/2 small hot chili peppers, such as jalapeno or 1/2 small serrano pepper, minced
* 1/4 cup fresh cilantro, chopped
* 2 tablespoons red wine vinegar
* 1/4 teaspoon kosher salt


Directions:

Preheat grill to high.To prepare steak, combine garlic, hot pepper, oil and
salt in a small bowl. Rub the mixture on both sides of steak.To prepare salsa,
combine hearts of palm, tomatoes, onion, hot pepper, cilantro, vinegar and salt
in a medium bowl.Reduce grill heat to medium and grill the steak 4 to 6 minutes
per side for medium-rare.Transfer to a cutting board, tent with foil and let rest
for 5 minutes.Cut the steak across the grain into thin pieces. Serve with the salsa.

BRAZILLIAN RECIPE; Paulisto Churrasco

Ingredients:

* 2 lbs beef tenderloin
* 3 teaspoons salt
* 2 lemons, juice of
* 2 garlic cloves, mashed
* 1/4 teaspoon pepper
* 1/2 teaspoon crushed red pepper flakes
* 1 large onion, chopped
* 1/2 cup cilantro leaf

Directions:

Marinate the beef overnight in the juice of 1 lemon, salt and garlic.The next day,
barbecue the meat, until done to your preference, turning frequently.Serve with a
sauce made with the remaining lemon, the hot pepper, onion and cilantro.

BRAZILLIAN RECIPE; Stroganoff

Ingredients:

* 2 lbs beef or 2 lbs chicken fillets, cut into 1 inch pieces
* 2 cloves garlic, minced
* 1 onion, chopped,divided
* salt
* 1/4 teaspoon nutmeg
* 1/2 teaspoon oregano
* 1/2 cup dry white wine
* 2 tablespoons oil
* 1/2 lb cultivated white mushroom, sliced
* 2 -3 tablespoons ketchup
* 1 1/2 tablespoons mild mustard, i would use dijon
* 1/2 cup sour cream

Directions:

Put the meat/chicken into a bowl with garlic, half the onion, salt, nutmeg, oregano
and wine.Allow to marinate for 1 hour.Heat the oil and saute the remaining onion
and mushrooms for a few minutes or until softened.Add the meat/chicken and marinade
to the pan and cook.Add the ketchup and mustard.If it looks a bit dry, add a
few tablespoons of water and cook a little longer.When the meat is cooked, add the
sour cream and reheat gently-DO NOT BOIL.Serve with steamed white rice.This should be
cooked quickly so the meat doesn't toughen.

BRAZILLIAN RECIPE; Vegetable Feijoada

Ingredients:

* 3/4 teaspoon red pepper flakes
* 3 teaspoons ground cumin
* 2 tablespoons dried thyme
* 6 medium sweet potatoes, peeled, sliced lengthwise, then cut into 1/4-inch, thick slices
* 3 leeks
* 3 red bell peppers, seeded and sliced lengthwise, into 1/2-inch, wide slices
* 3 yellow bell peppers, seeded and sliced lengthwise, into 1/2-inch, wide slices
* 3 medium yellow onions, seeded and sliced lengthwise, into 1/2-inch, wide slices
* 6 tablespoons lime juice
* 3 large tomatoes, sliced into 1/4-inch, thick slices
* 6 (16 ounce) cans black beans
* lime slice (to garnish)
* orange slice (to garnish)

Directions:

Heat a little veggie broth or water and add dried red peppers or crushed red pepper
flakes, cumin and thyme; lower heat and cook 1 minute.Add sweet potatoes; cook 5 minutes.
Add leeks; cook 5 minutes more.Stir in bell peppers and onion, cook 5 minutes.Add
lime juice, combine well and cook 5 minutes more.Add tomato slices.Coat saucepan
with nonstick cooking spray; set over low heat.Add beans and cook, stirring, until hot,
about 3 minutes; drain.Place beans in a casserole or serving bowl; add vegetables.
Garnish with lime or orange slices, cilantro sprigs; serve at once.

BRAZILLIAN RECIPE; Black Beans and Mango Soup

Ingredients:

* 1 tablespoon vegetable oil
* 1 large onion, chopped
* 2 medium garlic cloves, minced
* 2 medium sweet potatoes, peeled and diced (1 to 1 1/4 lbs.)
* 1 large red bell pepper, diced
* 14 1/2 ounces can diced tomatoes
* 1 small hot green chili pepper (or more)
* 2 (16 ounce) cans black beans, drained and rinsed
* 1 ripe mango, pitted, peeled and diced
* 1/4 cup chopped fresh cilantro
* 1/4 teaspoon salt

Directions:

In large pot, heat oil over medium heat. Add onion and cook, stirring often, until
softened, about 5 minutes. Stir in garlic and cook, stirring, until onion is golden,
about 3 minutes.Stir in sweet potatoes, bell pepper, tomatoes (with liquid), chili
and 1 1/2 cups water. Bring to a boil. Reduce heat to low, cover and simmer until
potatoes are tender but still firm, 10 to 15 minutes.Stir in beans and simmer gently,
uncovered, until heated through, about 5 minutes. Stir in mango and cook until
heated through, about 1 minute. Stir in cilantro and salt. Serve hot.

AMERICAN RECIPE; Cauliflower Curry

Ingredients:

* 3 tablespoons salad oil
* 1 1/2 teaspoons curry powder
* 3/4 teaspoon salt
* 1/2 teaspoon each ground ginger and cumin
* 1 head cauliflower, trimmed and broken into flowerets
* 3/4 cup water

Directions:

Heat oil in a wide frying pan over medium heat.Stir in curry powder, salt, ginger, and cumin and
cook for 1 minute.Add cauliflower and stir to coat.Add water and bring to a boil.Cover and simmer
until cauliflower is crisp-tender (6 to 8 minutes).Drain.

AMERICAN RECIPE; Kidney Bean and Corn salad

Ingredients:

* 2 cups water
* 1/2 tsp. salt
* 1/4 cup long-grain rice
* 4 tbs. tomato ketchup
* 1 tsp. medium-sharp mustard
* 4 tbs. vinegar
* Generous pinch of cayenne pepper
* 1 tsp. sugar
* 1 clove garlic
* 4 tbs. olive oil
* 12 oz. canned kidney beans
* 12 oz. canned corn
* 1 scallion
* 1/4 lb. sausage

Directions:

Bring the water to a boil in a saucepan with 1/2 teaspoon salt.Wash the rice and cook 12 to 15 minutes
in actively boiling water.Drain in a sieve.In the meantime whisk the ketchup with the mustard, vinegar,
cayenne and sugar in a bowl.Peel and press the garlic clove into the salad dressing.Vigorously whisk the
oil into the dressing.Rinse the beans and corn with cold water in a sieve and drain.Clean, wash and
thinly slice the scallion.Slice the sausage.Mix all ingredients with the salad dressing.Marinate at least 1 hour.

AMERICAN RECIPE; Crock Pot Chicken

Ingredients:

* 4 (5 ounce) chicken breasts (boneless and skinless)
* 1 small cabbage, quartered
* 1 pound package of mini-carrots
* 2 (14 1/2 ounce) large cans Mexican flavored stewed tomatoes

Directions:

Place ingredients in crock pot.
Cover and cook on low 6 to 7 hours.

AMERICAN RECIPE; Chicken and Asparagus Bake

Ingredients:

* 6 large whole chicken breasts
* 1 medium onion, chopped
* 1/2 cup (1 stick) butter
* 1 (8 ounce) can sliced mushrooms
* 1 (10 ounce) can cream of chicken soup
* 1 (5 ounce) can evaporated milk
* 8 ounces sharp Cheddar cheese, shredded (2 cups)
* 1/4 teaspoon Tabasco sauce
* 2 teaspoons soy sauce
* 1 teaspoon salt
* 1/2 teaspoon pepper
* 1 teaspoon MSG
* 2 tablespoons chopped pimentos
* 2 (15 ounce) cans asparagus
* 1/2 cup slivered almonds

Directions:

Rinse the chicken and pat dry, boil in seasoned water until tender.Cool, debone and tear into bite-size pieces.Saute the onion in the butter over medium-low heat for about 5 minutes.Stir in the mushrooms, cream of chicken soup, evaporated milk, Cheddar cheese, Tabasco, soy sauce, salt, pepper, MSG and pimentos.Simmer for 5 to 10minutes or until cheese melts.Layer the chicken, asparagus and cheese sauce 1/2 at a time in a large greased baking dish.Top with almonds.Bake at 350 degrees for about 30 minutes or until bubbly; do not add liquid even if the mixture looks dry.

CANADIAN; Grilled Halibut with Vegetables

Ingredients:

* 6 cups Marinade: chicken stock or water 1.5 L
* 1/2 cup dry white wine 125 mL
* 1/2 cup lemon juice 125 mL
* 1/2 cup extra-virgin olive oil 125 mL
* 1 tbsp black peppercorns 15 mL
* 1 tsp coriander seeds 5 mL
* 1/2 tsp salt 2mL
* 1/4 tsp dried thyme 1 mL
* 1/4 tsp fennel seeds or aniseeds (optional) 1 mL
* 5 sprigs fresh parsley 5
* 1 clove garlic, crushed 1
* 1 small bay leaf

Vegetables:
* 1 cup pearl onions, peeled 250 mL
* 1 lb carrots, cut in 2-inch (5 cm) julienne strips 500 g
* 1 small head cauliflower, cut in small florets 1
* 1 small head broccoli, cut in small florets* 1
* 4 green and/or yellow zucchini, halved lengthwise and cut in 1/2-inch (1 cm) slices 4
* 1/2 lb small button mushrooms, stems removed (about 2 cups/500 mL) 250 g

Directions:

Marinade: In large saucepan, combine stock, wine, lemon juice, oil, peppercorns, coriander seeds,
salt, thyme, fennel seeds (if using), parsley, garlic and bay leaf; bring to boil.Reduce heat and
simmer gently for 15 minutes.Strain and return liquid to saucepan; bring to boil.Vegetables: Add pearl
onions to boiling liquid in saucepan; cook for 10 to 15 minutes or until tender when pierced with knife.
With slotted spoon, remove onions and place in shallow dish.Add carrots to boiling liquid; cook for
4 to 5 minutes or just until barely tender.Remove with slotted spoon and add to onions in dish.Add
cauliflower to liquid and cook for 2 to 3 minutes or until barely tender; add to dish.Add broccoli to
liquid and cook for 2 to 3 minutes or until barely tender; add to dish.Add green and yellow zucchini
separately to liquid and cook each for 2 to 3 minutes or until barely tender; add to dish.Add mushrooms
to liquid and cook for 1 to 2 minutes or until barely tender; add to dish.Boil cooking liquid until
reduced to about 1 cup (250 mL); pour over vegetables.Cover and marinate in refrigerator for at least 2 hours or overnight.

AMERICAN RECIPE; Fried Noodles with Shrimp and Pork

Ingredients:

* 6 dried black mushrooms
* 1/2 to 1 pound peastarch noodles
* 8 cups water
* 1/2 pound shrimp
* 1/4 pound lean pork
* 1/2 cup celery
* 1 onion
* 2 tablespoons oil
* 1 tablespoon sherry
* 1 tablespoon soy sauce
* Dash of pepper
* 1 cup mushroom soaking liquid


Directions:

Separately soak dried mushrooms and peastarch noodles. Reserve mushroom-soaking liquid.Bring water to a boil.Add soaked noodles, bring to a boil again; then drain. Rinse with cold water; drain again.Shell,
devein and dice shrimp. Slice pork and soaked mushrooms then. Coarsely chop celery and onion.Heat oil.
Add onion and stir-fry until translucent. Add pork; stir-fry until it loses its pinkness (2 to 3 minutes).
Add shrimp and stir-fry until pinkish. Add sherry; stir-fry until it evaporates. Then sprinkle with
soy sauce and pepper.Add chopped celery and mushrooms; stir-fry another 2 minutes.Add reserved mushroom liquid and noodles. Stir in gently to heat through; then serve.

AMERICAN RECIPE; Scalloped Cabbage with Nutmeg

Ingredients:

* 1 sm. head cabbage, coarsely shredded
* 2 tbsp. butter
* 2 tbsp. flour
* 1 1/2 c. milk
* 1/2 tsp. salt
* Dash of pepper
* Nutmeg
* 6 tbsp. grated
* Parmesan cheese
* 1 tbsp. lemon Juice
* 1 1/2 c. cracker crumbs

Directions:

Steam cabbage in small amount of boiling salted water until crisp-tender; drain.Melt butter in saucepan;
stir in flour.Remove from heat; blend in milk gradually.Add salt, pepper and 1 /4 teaspoon nutmeg;
simmer until thickened, stirring constantly.Add 4 tablespoons cheese; stir until melted.Remove from heat;
stir in lemon juice.Place 1/2 of the cabbage in greased baking dish; add 1/2 of the crumbs.Add remaining
cabbage; add remaining crumbs.Pour sauce over crumbs; top with remaining cheese and sprinkle with nutmeg.Bake at 450 degrees for 10 minutes or until crumbs are browned.

AMERICAN RECIPE; Creamed Spinach and Mushroom pie

Ingredients:

* 1 package (10 ounces) frozen chopped spinach
* 2 tablespoons margarine or butter
* 2 cans (4 ounces each) mushroom stems and pieces, drained
* 1/4 cup chopped onion
* 1 can (10 3/4 ounces) condensed cream of mushroom soup
* 1/4 teaspoon salt
* 1/8 teaspoon Worcestershire sauce
* Dash of pepper

Directions:


Microwave frozen spinach in package on paper towel until thawed, 4 to 5 minutes; drain.Cover and
microwave margarine, mushrooms and onion in 1 quart casserole until onion is crisp tender, 3 to 4 minutes.
Stir in spinach, soup, salt, Worcestershire sauce and pepper.cover and microwave 2 minutes; stir.Cover
and microwave until hot, 2 to 2 1/2 minutes.

AMERICAN RECIPE; Cheese potato

Ingredients:

* 6 medium potatoes
* 1 cup (4 ounces) shredded mild Cheddar cheese
* 1/2 cup milk
* 2 tablespoons butter or margarine
* 1 (8-ounce) carton commercial sour cream
* 1/4 cup chopped onion
* 1 teaspoon salt
* 1/4 teaspoon pepper
* Butter or margarine
* Paprika

Directions:

Preheat the oven to 350. Take saucepan add pototoes and salt water to it. Cook the potatoes about
half an hour or till they turn soft. Chill , peel and grate potatoes and set them aside. Take a small
saucepan, add milk, cheese, butter into it and continue to cook till the cheese and butter melt completely.
The mixture should be stirred at regular intervals. When done remove from heat. Add salt, sour cream,
pepper and onion to this mixture.Add cheese mixture to the potatoes and spread it over 2-quart casserole.
Top it with butter, and sprinkle paprika over it. Bake this mixture for about 45 minutes at 350F.

AMERICAN RECIPE; Stir Fried and Broccolli

Ingredients:

For the beef
* 2 teaspoons soy sauce
* 1/4 teaspoon sugar
* 1/4 teaspoon salt
* 3/4 pound boneless sirloin, cut across the grain into 1/4-inch-thick slices

For the sauce
* 1 tablespoon cornstarch
* 1 tablespoon soy sauce
* 1 tablespoon medium-dry Sherry or Scotc


Directions:

Prepare the beef: In a small bowl stir together the soy sauce, the sugar, and the salt, add the beef,
and let it marinate for 20 minutes.Make the sauce while the beef is marinating: In a bowl dissolve the
cornstarch in the soy sauce and stir in the Sherr

AMERICAN RECIPE; American Pasta

Ingredients:


* 12 ounces cavatelli or other medium sized shell-shaped pasta
* 2 cups 1% lowfat milk
* 1 package creamy herbed seafood sauce mix


Directions:

In large pot of boiling water, cook pasta according to package directions; drain.In small bowl,
whisk together milk and the sauce packet; set aside. In a large sauce pan or Dutch oven, melt butter
over medium heat. Add shallot and cook until translucent, about 2 minutes. Add mushrooms and cook,
stirring occasionally, until lightly browned, 5 to 6 minutes. Pour in milk mixture and reduce heat to low.
Cook, stirring occasionally, until sauce is thickened, 3 to 5 minutes. Add pasta, salmon and lemon
juice, stirring and tossing until pasta is well coated and heated through, about 1 minute.

AMERICAN RECIPE; Black Beans and Rice

Ingredients:


* 1 tablespoon vegetable oil
* 1 medium size yellow onion, chopped fine
* 1 small sweet red pepper, cored, seeded, and chopped fine
* 2 cloves garlic, minced
* 1 3/4 cups cooked and drained black beans
* 1/2 cup long grain rice
* 1 1/2 cups low sodium chicken broth
* 1/4 teaspoon red pepper flakes
* 1/4 teaspoon dried thyme, crumbled
* 1 bay leaf
* 1/2 cup shredded Cheddar cheese

Directions:

In a large heavy saucepan, heat the vegetable oil over moderate heat for 1 minute; add the
onion and red pepper and cook, stirring, for 5 minutes or until the onion is soft.Add the garlic,
black beans, rice, chicken broth, red pepper flakes, thyme, and bay leaf, and bring to a boil.Adjust
the heat so that the mixture bubbles gently.Cover and simmer for 20 minutes or until the rice is tender.
Remove the bay leaf, spoon the rice and beans onto 4 heated plates, and sorinkle each portion with the cheese.

AMERICAN RECIPE; BBQ beef ribs

Ingredients:

* 4 to 5 pounds beef back ribs (about 10 ribs)
* 1/2 cup ketchup
* 1/2 cup honey
* 1 4 ounce can green chilies, diced
* 1 large onion, chopped
* 4 cloves garlic, minced
* 1 teaspoon cayenne
* 1 teaspoon salt
* 1 teaspoon black pepper
* 1 teaspoon dry mustard

Directions:

Trim excess fat from beef ribs. Combine salt, pepper and cayenne. Rub over the ribs. Preheat grill
and prepare for indirect grilling with a drip pan. Place ribs on grill over drip pan and close the lid.
Cook for about 3 to 3 1/2 hours over a medium low, indirect heat (try to keep the temperature under
265 degrees F.).To prepare sauce combine onion, honey, ketchup, chili peppers, garlic and
mustard in a sauce pan. Heat over a low temperature, stirring until even and warm. When the
ribs are nearly finished begin brushing the sauce on them until you get a thick coating.

INDIAN; Paneer Kofta

Ingredients For Koftas:

* 200 gms Cottage Cheese (Paneer)
* 2 Potato (Aloo)
* 1/2 tsp Red Chili Powder (Lal Mirchi)
* 1/4 tsp Garam Masala
* 2 tblsp Cornflour
* Oil for frying

For Gravy:

* 4 Onion (Pyaj)
* 4 Tomato (Tamatar)
* Coriander Leaves (Dhania Patta)
* 1/2 cup Curd (Dahi)
* 1/2 cup Cashewnut (Kaju) Powder
* 1/2 tsp Cumin Seed (Jeera)
* 1/2 tsp Salt
* 1/2 tsp Red Chili Powder (Lal Mirchi)
* 1/4 tsp Turmeric (Haldi)
* 1/4 tsp Garam Masala
* 1 Bay Leaf (Tej Patta)
* 2 tblsp Clarified Butter (Ghee)

Directions:

Boil potatoes and peel them.Grate paneer and potatoes.Add salt, red chili powder, garam masala,
cornflour and mix well.Make round balls of this mixture.Now heat oil in a pan.Fry balls in the oil
till brown in color.Grind onion and tomatoes together.Chop coriander leaves very finely.Heat oil in a pan.
Add cumin seed and bay leaf.Add onion, tomato paste and brown it, stirring continously.When it leaves
oil add curd, cashewnut powder, salt, red chili powder, turmeric, garam masala.Stir it continously
for a minute.Then add 2 cup of water.Put on the lid and simmer for 5 minutes.While serving reheat
the gravy and then add koftas to it.Garnish it with chopped coriander leaves.

INDIAN; Paneer Pasanda

Ingredients:

* 500 gms Cottage Cheese (Paneer)
* 6 Onion (Pyaj)
* 400 gms Tomato (Tamatar)
* 1 " long piece Ginger (Adrak)
* 2 Green Chilly (Hari Mirch)
* 1 cup Cream (Malai)
* 1 cup Curd (Dahi)
* 100 Butter
* 1 tsp Red Chili Powder (Lal Mirchi)
* 1/4 tsp Turmeric (Haldi)
* 1 tsp Dried Pudina Leaves
* 1/2 tsp Garam Masala
* 1/2 cup Milk

Directions:

Cut cottage cheese in samll pieces.Chop onion very finely.Grind tomato, ginger, green chilly,.
Heat butter in a pan.Saute onions till pink in color.Then add tomato paste.Continue cooking it
on medium flame till ghee/oil begins to separate.Put off the flame.Add cottage cheese, cream ,
curd, salt, red chili powder, turmeric, garam masala, dried pudina leaves and mix well.Keep it
aside for an hour.Put the pan on the flame and then add milk to the mixture.Simmer for 5 minutes
and then finally put off the gas.Take off the fire and serve hot.

INDIAN; Paneer Makhani

Ingredients:

* 250 gms Paneer
* 200 gms Fresh Cream
* 200 gms Tomato Puree
* 2-3 tblsp Butter
* 2 tblsp Fenugreek leaves (dried kasuri methi)
* 1/2 tsp Red chilli powder
* 1/2 tsp Garam masala powder
* 2-3 Green Chillies
* Salt as per taste

Directions:

Melt the butter in a pan, add slit green chillies, tomato puree, kasuri methi, salt, red chilli powder and simmer for 4-5 minutes.Add the cream and garam masala powder and cook further for 2-3 minutes.Add the paneer pieces and cook for a minute. Serve hot garnished with coriander.

INDIAN; Sesame paneer

Ingredients:

* 200 gm cottage cheese(paneer)
* 4 tblsp refined flour(maida)
* 2-3 garlic buds (lahsun)
* 1/2 cup water
* 1/2 tsp red chilly powder(lal mirch)
* 1/2 tsp chat masala
* salt to taste
* 1/2 cup bread powder
* 1 tblsp semolina (sooji)
* 4 tblsp sesame seeds (til)
* a pinch of dry red colour (sookha lal rang)
* oil for frying

Directions:

Cut thick triangular paneer slices. Sprinkle salt and chat masala on both the sides and keep aside.
Mix remaining ingredients in a bowl and make a batter.Dip paneer slices in the batter
and coat it on all the sides.Heat oil at low flame.Deep fry all paneer slices until golden brown.
Take them out on a kitchen paper so as to soak extra oil.Serve hot with some sauce or chutney.

INDIAN; Paneer Sandwich

Ingredients:

* 1 loaf Bread
* 1/2 cup grated Paneer (Cottage Cheese)
* 1 Tomatoes
* 1 Onions
* 2 Green chillies
* 1/4 tsp Red chilli powder
* Salt to taste
* Butter as needed

Directions:

Chop onions, chillies and tomatoes.Mix the grated paneer with chopped vegetables, salt,
red chilli powder and keep aside.Take two bread slices and butter them, put some paneer
mixture on one slice and cover it with other bread slice.Put this in sandwich toaster
until the bread turns crispy and brown.Serve with ketchup.

INDIAN; Paneer Bhurji

Ingredients:

* 200 gms Paneer
* 1 tbsp Oil
* 1/4 tsp Cumin seeds
* 2 Green Chillies
* 1 Small Onion
* 1/4 tsp Turmeric Powder
* 1/2 tsp Garam Masala Powder
* 1 tsp Ginger-Garlic Paste
* 1 medium Tomato
* 1/2 tsp Salt

Directions:

Chop the onions, tomatoes and chillies finely.Heat oil in a deep bottomed pan, add the
cumin seeds, chopped onions and the ginger garlic paste, fry till brown.Add the chillies
and tomatoes and fry till they are soft and pulpy.Add turmeric powder, garam masala powder,
salt and little water so that all the masalas are well combined.Add grated paneer and fry for
5 minutes till the paneer blends into the masala.Garnish with chopped coriander and serve hot.

INDIAN; Achari paneer

Ingredients:

* 400 gm paneer ( cut into 2/2 squares)
* 1/2 green capsicum(diced)
* 1/2 yellow capsicum ( diced)
* 1/2 yellow capsicum( diced)
* 2 cherry tomatoes

For The Gravy

* 2 tbsp oil
* 1 tsp garlic paste
* 1 tsp ginger paste
* 2 tbsp red chilli paste
* 2 cups tomato puree
* 1/4 tsp kastoori methi
* 2 tsp mango pickle( chopped)
* 1/2 tsp red chilli powder
* 1 tsp garam masala powder
* salt to taste
* 1 tsp coriander leaves chopped

Directions:

Cut the paneer and capsicum and keep aside.For the gravy- heat oil, add ginger, garlic
and red chilli paste, tomato puree.All powered spices, salt to taste, kasoori methi and
simmer for 8-10 minutes.Add in the paneer and peppers and mix well.Add in chopped pickle and masala.
In a serving plate serve the jeera rice with the masala paneer and peppers.

INDIAN; Kadhai paneer

Ingredients:

* 250 gms Cottage Cheese (Paneer)
* 3 Capsicum (Shimla Mirch)
* 4 Onion (Pyaj)
* 4 Tomato (Tamatar)
* 1 " long piece Ginger (Adrak)
* 1 tsp Red Chili Powder (Lal Mirchi)
* 2 Bay Leaf (Tej Patta)
* 4 Cloves (Lavang)
* 1 piece Cinnamon (Tuj/Dalchini)
* Little Orange Color
* 4 tblsp Clarified Butter (Ghee)

Directions:

Cut cottage cheese, capsicum in long pieces.Grind onion, tomato, ginger, salt,
red chili powder and orange color.Mince cloves and cinnamom.Heat clarified butter in a pan.
Add bay leaf, cloves, cinnamon.Then add onion, tomato, ginger paste.Continue cooking it on
medium flame till ghee/oil begins to separate.Add paneer and capsicum pieces.Cook on low flame.
When the capsicum are done put off the flame.Take off the fire and serve hot.Serve with nan or paranthas..

INDIAN; Chilli paneer

Ingredients:

* 350 gms Paneer
* 2 tsp Salt
* 1 Egg
* 1/2 cup Corn Flour
* 1 tsp Ginger-Garlic Paste
* 2 cups Coarsely Chopped Onions
* 2 tbsp Sliced Green Chillies
* 1 tbsp Soya Sauce
* 2 tbsp Vinegar
* 1/4 tsp Ajinomoto
* Oil for frying
* Little Water

Directions:

Cut the paner into cubes.Mix together the cottage cheese, 1 tsp salt, egg, corn flour,
garlic, ginger and water to just coat the paneer pieces with the mixture.Heat oil in a pan
and fry the paneer pieces caoted with mixture till golden in color.Heat 2 tbsp of the
oil in a wok and stir fry the onions in it over high heat for half a minute.Add the green
chillies, salt, soya sauce, vinegar, ajinomoto and the fried paneer cubes.Mix well, and
garnish the chilli paneer with finely cut spring onions and coriander.

INDIAN; Banana Chips

Ingredients:

* oil for deep frying
* 1/4 tsp turmeric powder
* salt according to taste
* 5-6 raw bananas

Directions:

Take off and put bananas in plenty of salted iced water.Slice bananas with a chip slicer into water,
mix in in turmeric.Keep for 10 minutes, remove out water fully.Spread out on a kitchen
cloth to take off moisture.Heat up oil in a wok till smoky.Fry banana slices in one-layer
batches for a minute or two or until crisp.Lift chips out with slotted spoon and remove on paper towels.
Sprinkle with salt before serving.

INDIAN; Aloo Mewawale

Ingredients:

* 1 cup oil
* 1 tblsp ginger-garlic paste
* salt to taste
* 12 medium potatoes, peeled
* 1 tsp cumin seeds
* 1/2 cup coriander leaves, cut
* 4 tbsps. cream
* 1 tblsp chilli powder
* 1 tblsp sugar
* 1 tsp garam masala
* 1/2 cup mixed almonds and pistachios, coarsely ground
* 3 tomatoes pureed
* 4 onions, chopped, ground
* 1 tsp turmeric powder

Directions:

Bore a hole into each potato.Stuff with nuts mixed with salt and a few coriander leaves.Close with potato piecesHeat up oil and fry 2 or 3 potatoes at a time till browned.Remove and reserve.In the same oil, put in cumin seeds.When they pop, mix in onion paste and fry till brown.Then mix in powdered spices, tomato and ginger-garlic paste.Fry till oil separates from the paste, mix in potatoes and one and a half cup of hot water.Simmer, adding cream, salt and sugar till potatoes are cooked and the gravy is well blended.

INDIAN; kele ki barfi

Ingredients:

* 4 large ripe banana (pake kele)
* 1 1/2 cup milk (doodh)
* 2 cup sugar
* 2 tblsp clarified butter (ghee)
* 75 gm coconut (nariyal)
* 1/2 cup crushed walnut (akhrot)

Directions:

Peel banana and mash them.Now cook mashed banana along with milk in a pan until milk dries up.
Now add butter and stir continuously till it turns brown in colour.Now add sugar, grated coconut
and walnut and stir.Remove it from the flame. Grease a plate with butter and spread the mixture in the plate.
Its thickness should be 1/2”. When it settles to be cut in pieces, cut barfi in desired shape.
Garnish with dry fruits and serve.

INDIAN; kaddu ka raita

Ingredients:

* 1/2 cup pumpkin (kashiphal)
* 2 cup curd (dahi)
* 1/4 tsp salt (namak)
* 1/4 tsp rock salt (kala namak)
* 1/2 tsp mustard (raai) powder
* 1/2 tsp cumin powder (jeera)

Directions:

Grate kashiphal (kaddu) and boil in 1/4 cup water at low flame.When water dries remove it from the gas
and let it cool.Beat curd and mix all the ingredients along with kaddu (pumpkin).Serve it chilled.

INDIAN; Malaiwale kofte

Ingerdients:

* 1/4 cup mixed nuts, coarsely ground
* 5 green chillies, cut finely oil as needed
* 1/2 cup grated coconut
* 5 potatoes, boiled, peeled, mashed salt and sugar
* 1/2 cup coriander leaves, cut
* 1 cup fine breadcrumbs
For the gravy:
* 1 tsp garam masala powder
* 1 cup cream
* 3 tomatoes pureed
* Salt to taste
* 1 tbsp chilli powder
* 1 tsp cumin seeds
* 1 tbsp sugar
* 3 cup curd
* 1 tsp turmeric powder


Directions:

Make lemon-sized balls out of the mashed potatoes.If the potato mash is soft, mix in bread slices
dipped in water (squeeze out all water) to the mash and knead well.Prepare stuffing by mixing coconut,
dry nuts, chillies, coriander leaves, salt and sugar to taste.Flatten each potato ball,
put in a small quantity of this stuffing and fold around.Roll each ball in breadcrumbs.When all koftas are
ready, deep fry them carefully in hot oil.Remove and reserve.Heat up 4 tbsps.Oil in a fresh pan,
mix in cumin seeds, powdered spices, then tomato puree and curd.Fry till blended.Mix in sugar, salt,
cream and simmer.Drop in the koftas and serve decorated with a little cream and coriander leaves.

INDIAN; singhade ka halwa

Ingredients:



* 500 gm hare singhade (fresh water caltrop)
* 125 gm sugar
* 100 gm thickened milk (mawa)
* 1 tbsp clarified butter (ghee)
* 1 cup milk (doodh)
* 1/4 tsp cardamom powder (elaichi)
* 5-6 cashew nut (kaju)
* 5-6 almond (badam)
* few drops of yellow colour (peela rang)

Directions:


Peel singhade and grate them.Fry singhade in a pan with ghee.Grate thickened milk and add to the
above until it becomes light brown.Boil milk, sugar and 1 cup milk in a container.Add thickened milk
and stir continuously until it thickens.Then add 2-3 drops of colour and remove it from the flame.
Garnish with cardamom powder and finely chopped almond and cashew nuts and serve hot.