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.

AMERICAN Recipe : Fresh Broccoli and pasta combo

Ingredients:

* 1 small onion chopped
* 1 medium clove garlic minced
* 2 Tbsp margarine
* 1 tsp low sodium instant chicken bouillon
* 1/4 tsp dried marjoram leaves crushed
* 1 Tbsp flour
* 1 cup skim milk
* 1 cup shredded low fat Swiss cheese
* 1 lb. broccoli separated into flowerets cooked and drained
* 1 1/2 cups curly or spiral macaroni cooked
* drained grated peel and juice or 1/2 lemon

Directions:
 
In a 10 inch skillet, saute the onion and garlic in the margarine with the bouillon and marjoram until
just tender. Remove from heat and stir in flour. Cook for a few minutes, stirring constantly. Gradually
blend in milk. Cook over medium heat, stirring until thickened. Add cheese and stir until melted. Add
broccoli, macaroni, lemon peel and juice and heat. This is an official 5 A Day recipe. 
Recipe provided by Sunkist Growers

AMERICAN Recipe : Barbecue Spareribs

Ingredients:

* 4 pounds pork spareribs
* 1 cup catsup Salt and pepper to taste
* 1/4 cup Worcestershire sauce
* 1 1/2 cups cherry cola soft drink
* 1/4 cup vinegar 2 teaspoons paprika
* 2 teaspoons chili powder
* 1 medium onion finely chopped

Directions:
 
Cut ribs into serving-size pieces and place on grill over grey-white coals. Slowly cook 1 to 1 1/4 hours,
turning often. Combine remaining ingredients in a saucepan and simmer 10-15 minutes. Brush ribs generously
with sauce and continue to cook, about 30 minutes, basting and turning often.

AMERICAN Recipe : Herbed pork chops

 


Ingredients:

* 4 boneless pork loin chops about 1-inch thick
* 2 tablespoons lemon juice
* 2 tablespoons olive oil
* 2 tablespoons fresh parsley
* chopped 1 teaspoon fresh rosemary
* chopped 1 teaspoon fresh thyme
* chopped 1/2 teaspoon fresh sage
* chopped 1/4 teaspoon pepper
* Additional fresh herbs (optional)
* Vegetable kabobs (optional)

Directions:

Brush chops with lemon juice. In a small bowl combine oil, herbs and pepper; mix well. Rub herb
mixture on both sides of chops. Arrange in a baking dish; cover and refrigerate 4 hours or overnight.
Place pork on grill, about 5 inches over slow coals. Grill 12-15 minutes, turning once. Garnish with
fresh herbs and serve with vegetable kabobs, if desired. Note: If using dried herbs, reduce amounts by 1/2 to 1/3.

AMERCIAN Recipe : Grilled Pork Loin in Apricot

Ingredients:

* 6 7-ounce boneless pork loin chops (1 1/2-inches thick)
* 8 ounces apricot jam
* 1/4 cup balsamic vinegar
* 1/4 cup olive oil
* 1 tablespoon brown sugar
* 2 tablespoons Worcestershire sauce
* 1 large onion sliced
* 2 cloves garlic minced
* 2 bay leaves
* 1 teaspoon coarsely ground pepper
* 1 tablespoon curry powder
* 1/2 teaspoon grated fresh ginger
* 3 tablespoons tomato sauce
* 3 tablespoons brandy Lentil Compote (recipe follows)

Directions :

Combine all ingredients except pork and Lentil Compote. Marinate pork, refrigerated, in mixture 24 hours.
Grill pork over medium-hot coals 12 minutes, turning once. Serve with Lentil Compote.
Lentil Compote: Soak 1 pound lentils with water for 1 hour; drain and saute in butter with garlic,
green onion and red bell pepper. Season with fresh cilantro, salt and pepper.

AMERICAN Recipe : Fried Green Tomatoes

Ingredients :

* 4 large green tomatoes
* 1 teaspoon salt
* pinch black pepper
* 2 cups coarse ground yellow cornmeal
* lard or vegetable shortening

Directions :

Slice green tomatoes into 1/2 inch slices and sprinkle generously with salt. Let stand
for 10-15 minutes. Blot dry with paper towels, and sprinkle with pepper.Now dip the tomato
slices into the cornmeal. In a large skillet heat the lard until it begins to smoke,
and fry the tomato slices until brown on both sides. Serve immediately. Servings: 4 to 6.

CANADIAN Recipe : Chipotle and maple pork ribs

Ingredients :

* vegetable oil for the grill
* 2 large racks of pork back ribs, each cut into 2-rib pieces
* salt and freshly ground black pepper to taste
* 1¾ cups (435 mL) barbecue sauce
* ½ cup (125 mL) bourbon
* ½ cup (125 mL) unsweetened apple juice
* ¼ cup (60 mL) maple syrup
* ¼ cup (60 mL) fresh lime juice
* 1–2 chipotle peppers, finely chopped

Directions :

Preheat an indoor or outdoor grill to high heat. Lightly oil the bars of the grill.Season the ribs with salt and pepper. Grill the ribs for 3 to 4 minutes per side, or until nicely charred but not cooked through.Set the ribs in your slow cooker, bone side down. Place the remaining ingredients in a bowl and whisk to combine. Pour this mixture over the ribs. Cover and cook on the low setting for 8 hours, or until the ribs are tender.For people who don't have a grill, enrich the color of the ribs before setting them in your slow cooker by broiling them.Set the broiler to high. Place the ribs, meaty side up, on a nonstick baking sheet. Sprinkle with salt and pepper. Broil the ribs for 3 to 4 minutes, or until richly browned. Turn the ribs over and broil for 2 to 3 minutes more, or until browned on this side. Remove the ribs from the oven.

CANADIAN Recipe : Baby Food : Meat ans Veggie Dinner

Ingredients :

* ½ cup cooked beef or chicken, cubed
* 2 tablespoons cooked vegetables (eg. carrots, peas, spinach, celery, squash)
* ½ cup milk
* ½ cup cooked rice

Directions :

Put all ingredients into the blender container. Cover and process until thoroughly pureed.
Heat before serving. Makes two to three servings.Freeze extra servings immediately for a
convenient future meal

CANADIAN Recipe : Baby Food : Sweet Green Peas

Ingredients :

* 1 package (10 ounces) frozen baby green peas
* ¾ cup water

Directions :

In a small saucepan, cook the peas in water for 10-15 minutes or until very tender. Put the pea mixture into the blender container. Cover and process on pulse three or four times. Continue processing until the mixture is smooth. Makes one and a half cups.Freeze extra servings immediately for a convenient future meal

CANADIAN Recipe: Sphaghettini

Ingredients:


* 12 oz (340 g) spaghettini
* 16 sea scallops, (about 14 oz/400 g)
* 1/2 tsp (2 mL) salt
* 2 tbsp (25 mL) extra-virgin olive oil
* 2 oz (57 g) pancetta, coarsely chopped
* 1 small onion, chopped
* 2 cloves garlic, minced
* 1/2 tsp (2 mL) hot pepper flakes
* 1/4 tsp (1 mL) pepper
* 1 can (19 oz/540 mL) whole tomatoes
* 2 tbsp (25 mL) chopped fresh parsley

Directions :

Take a large pot of boiled salted water then cook pasta according to package directions;
Meanwhile, remove tough muscle from each scallop;sprinkle with 1/4 tsp (1 mL) of the salt. In skillet, heat 1 tbsp (15 mL) of the oil over medium-high heat; cook scallops,in batches, until golden, about 2 minutes. Remove and set aside.In clean skillet, heat remaining oil over medium heat; cook pancetta until crisp, about 5 minutes.Add onion, garlic,pepper and remaining,cook, stirring occasionally, until onion is softened, about 5 minutes.Mash tomatoes and add to pan; cook, stirring occasionally, until thickened, about 10 minutes.Add parsley and scallops; cook until scallops are opaque, about 1 minute. Toss with pasta.

CANADIAN RECIPE: Boneless Buffalo Wings

Ingredients :

* oil for deep frying
* 1 cup unbleached all-purpose flour
* 2 teaspoons salt
* 1/2 teaspoon ground black pepper
* 1/2 teaspoon cayenne pepper
* 1/4 teaspoon garlic powder
* 1/2 teaspoon paprika
* 1 egg
* 1 cup milk
* 3 skinless, boneless chicken breasts, cut into 1/2 inch strips
* 1/4 cup hot pepper sauce
* 1 tablespoon butter

Directions :

Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).Combine flour, salt,
black pepper, cayenne pepper, garlic powder, and paprika in a large bowl. Whisk together the egg
and milk in a small bowl. Dip each piece of chicken in the egg mixture, and then roll in the flour
blend. Repeat so that each piece of chicken is double coated. Refrigerate breaded chicken for 20 minutes.
Fry chicken in the hot oil, in batches. Cook until the exterior is nicely browned, and the juices run
clear, 5 to 6 minutes a batch.Combine hot sauce and butter in a small bowl. Microwave sauce on
High until melted, 20 to 30 seconds. Pour sauce over the cooked chicken; mix to coat.