Receipes Around The World: international

By Betty Phillips and Jesse Phillips

This book for all ages weather your young or old. There something for all food lovers.

• Language: English
• Publisher: Hillcrest Media Group
• Release date: Jun 29, 2016
• ISBN: 9781635053647

Book preview

(Swizerland)

Ashanti Fowl (Nigeria)

Ingredients

4 onions

Salt and pepper

3 eggs

1 fowl

1 pound sausages

½ pound breadcrumbs

4 tomatoes

Directions

Carefully bone the chicken.

Make a stuffing of the other ingredients, using egg to bind.

Fill the chicken, reconstructing its shape.

Pot-roast until tender and serve either hot or cold.

Serves 2-4

Australian BBQ meatballs (Australia)

Ingredients

1 pound ground beef

1/2 cup bread crumbs

4 small onions chopped

1 table spoon curry powder

1 tablespoon dried italian season

1 egg beaten

1 garlic clove minced

1/2 cup milk

1/2 teaspoon salt

1/2 black pepper

1 tablespoon margarine

3/4 cup ketchup

1/2 cup beef stock

1/4 cup steak sauce

1/2 cup worchestershire sauce

2 tablespoon white vinegar

2 tablespoons instant coffee granules

prep 15 mins

cook 1 hour

Directions

Preheat the oven to 375 degrees F (190 degrees C). In a medium bowl, mix together the ground beef, bread crumbs, 2 onions, curry powder,

Italian seasoning, egg, garlic, salt and pepper. Gradually mix in the milk until you have a nice texture for forming meatballs. You may not need all of the milk. Form the meat into balls slightly smaller than golf balls.

Place them in a greased baking dish.

2

Bake the meatballs for 30 minutes in the preheated oven. Once the meatballs are in the oven, start making the sauce straight away.

3

Melt the margarine in a saucepan over medium heat. Add the remaining onions, and cook until browned. Stir in the ketchup, beef stock, steak sauce, Worcestershire sauce, vinegar,

instant coffee, brown sugar and lemon juice. Bring to a boil over medium heat, and simmer, stirring occasionally, until the meatballs are done.

4

Remove the meatballs from the oven, and drain any excess grease. Pour the sauce over them, and return to the oven. Bake for an additional 30 minutes.

5

These meatballs taste even better after they have been left to rest for a while to soak up the sauce. I usually make the recipe at lunchtime and let it cool.

I put it back in the oven at about 200 degrees for approximately 15 minutes to reheat for dinner. This is not necessary but it makes it taste even better!

serves 4

Baked Bourbon-Glazed Ham (USA)

Ingredients

A 12- to 14-pound smoked ham

¾ cup bourbon whiskey

2 cups dark brown sugar

1 tablespoon dry mustard

¾ cup whole cloves

2 navel oranges, peeled and sectioned

Directions

Preheatthe ovento 325°F.Place the ham fat side up on a rack set in a shallow roasting pan large enough to hold the ham comfortably. Bake in the middle of the oven, without basting, for two hours, or until the meat can be easily pierced with a fork.

For greater cooking certainty, insert a meat thermometer in the fleshiest part of the ham before baking it. It should register between 130°Fand 140°Fwhen the ham is done.

When the ham is cool enough to handle comfortably, cut away the rind with a large, sharp knife. Then score the ham by cutting deeply through the fat until you reach the meat, making the incisions ½ inch apart lengthwise and crosswise.

Return the ham to the rack in the pan and raise the oven heat to 450°F. With a pastry brush, paint the ham on all sides with ½cup of the whiskey. Then combine the sugar and mustard and ¼ cup of whiskey, and pat the mixture firmly into the scored fat.

Stud the fat at the intersections or in the center of each diamond with a whole clove, and arrange the orange sections as decoratively as you can on the top of the ham with toothpicks or small skewers to secure them.

Baste lightly with the drippings on the bottom of the pan and bake the ham undisturbed in the hot oven for 15 to 20 minutes, or until the sugar has melted and formed a brilliant glaze.

Serves 12-14

Baked Lamb and Yogurt (Albania)

serves 4

Ingredients

1 1/2 lbs of lamb

4 tablespoons of butter or 1/2

2 tablespoons of rice

salt and pepper

Yogurt sauce

1 tablespoon of flour

4 tablespoons of butter or 1/2 stick

2 lbs yogurt

5 eggs

salt and pepper

Directions.

Cut meat in 4 serving pieces, sprinkle each piece with salt and pepper, and

bake in a moderately-heated oven with half the butter, sprinkling the meat with its gravy now and then.

When meat is half-baked, add rice;

remove the baking pan from the oven and leave it aside while you prepare the yogurt sauce:

Sauté flour in butter until mixed thoroughly. Mix yogurt with salt, pepper and eggs until a uniform mixture is obtained, and finally stir in the flour.

Put the sauce mixture in the baking pan; sauté it with the meat pieces and bake at 375 degrees F for about 45 minutes.

Serve hot.

Ingredents

Baked Papaya With Meat Filling (Jamica)

Ingredents

A 5- to 6-pound green papaya cut lengthwise into halves and seeded

3 tablespoons vegetable oil

½ cup finely chopped onions

½ teaspoon finely chopped garlic

1 pound lean ground beef

4 medium-sized firm ripe tomatoes, peeled, seeded and finely chopped (see Sopa de Gandules), or substitute 1½ cups chopped drained canned tomatoes

1 teaspoon finely chopped fresh hot chilies

1 teaspoon salt

Freshly ground black pepper

4 tablespoons freshly grated imported Parmesan cheese

Directions

Preheat the oven to 350°F.In a heavy 10- to 12-inch skillet,heat the oil over moderate heat until a light haze forms above it. Drop in the onions and garlic and, stirring frequently, cook for about 5 minutes, until they are soft and transparent but not brown.

Stir in the beef and,mashing it with a spoon to break up any lumps,cook until all traces of pink disappear.Add the tomatoes, chilies, salt and a few grindings of pepper.

Stirring occasionally,cook briskly until most of the liquid in the pan has evaporated and the mixture is thick enough to hold its shape almost solidly in the spoon. Taste for seasoning.

Spoon the meat mixture into the papaya shells,spreading and smoothing the filling with a spatula.Place the shells side by side in a shallow roasting pan. Set the pan in the middle of the oven, and pour in enough boiling water to come about 1 inch up the sides of the papayas.

Bake for 1 hour.Then sprinkle each shell with 1tablespoon of the cheese,and bake for 30 minutes,or until the papaya shows no resistance when pierced with the point of a small knife and the top is delicately browned.

To serve,transfer the papaya shells to a large heated platter and sprinkle them with the remaining 2 tablespoons of cheese

Sreves:6-8

Baked Sterlet (Romania)

Ingredients

2 pound sterlet

¼ pound butter

1 small bunch mixed herbs

½ pint white wine

Salt

Juice of half a lemon

Pepper

Directions

Clean and skin the fish thoroughly.

Place in a large baking dish, with salt, pepper and the herbs, chopped very finely.

Pour in the lemon juice and the wine.

Dot with butter, and bake it for about an hour, basting frequently, until it is nicely browned (350°F).

Serves 2-4

Baked Swordfish (Mexico)

Ingredients

2 pounds swordfish cut into 4 pieces

1½ teaspoons salt

1/8 teaspoon pepper

6 tablespoons lard or oil

½ cup sliced green onions

¼ cup chopped cilantro or parsley

Wedges of tomato

Wedges of lime

Directions

Melt the lard in a small dish in the microwave oven. Brush it on the fish and sprinkle the fish with the salt and pepper.

Put the fish in an 8-inch square baking dish with the thicker parts of the fish placed in the corners and the thinner parts toward the center.

Bake, covered with wax paper or plastic wrap, about 12 to 15 minutes or until the fish flakes easily with a fork.

Garnish with the chopped cilantro and with the wedges of tomato and lime. When ready to eat, squeeze the lime over the fish.

Serves 4

Banana Steak (Nigeria)

Ingredients

¾ pound beefsteak

2 bananas

Pepper and salt

Sugar

Grated nutmeg

2 - 3 rashers of bacon

Directions

Split the steak in half without cutting it right through, put in a baking dish, season with pepper, salt and nutmeg.

Cut the bananas in pieces, lay them inside the steak, sprinkle with sugar and close up the steak.

Lay the bacon on top and secure with skewer or cocktail sticks.

Add a little water and bake in a moderate oven (375°F) for about ½ hour, basting occasionally.

Serve with parsley.

Serves 2-4

Barbecued Chicken Lebanese (Lebanon)

Ingredients

1 cleaned broiler-fryer chicken, 3 pounds, quartered

3 tablespoons corn oil

¼ cup honey

1 tablespoon lemon juice

2 tablespoons original

Worcestershire sauce

1½ teaspoons salt

1 teaspoon onion powder

¼ teaspoon garlic powder

Directions

Brush chicken with oil.

Arrange chicken on rack over a slow charcoal fire;grill 15 minutes, turning occasionally.

Meanwhile,combine honey with remaining ingredients; mix well.

Baste chicken with honey mixture; grill uf1tilchicken is done, 30 to 40 minutes longer, turning and basting occasionally with honey mixture. (Or, if desired, arrange chicken on a rack in a broiler pan. Brush with oil. Place under a preheated 375°F broiler; follow preceding directions for cooking chicken.)

Serves:4

Barbecued Spareribs With Red Sauce (USA)

Ingredients

½ cup vegetable oil

3 cups coarsely chopped onions

1 tablespoon finely chopped garlic

A 1-pound can tomatoes, drained and coarsely chopped with the liquid reserved

1 cup canned tomato puree

¼ cup coarsely chopped fresh hot red chilies including the seeds

2 tablespoons dry mustard

2 tablespoons sugar

1 tablespoon distilled white vinegar

1½ teaspoons salt

4 pounds spareribs, in 4 pieces, trimmed of excess fat

Directions

First prepare the red sauce in the following manner: In a heavy 10- to 12- inch skillet, heat the vegetable oil over moderate heat. Add the onions and garlic and, stirring frequently, cook for about 5 minutes, or until they are soft and translucent but not brown.

Stir in the tomatoes and their liquid, the tomato puree, chilies, mustard, sugar, vinegar and salt, and bring to a boil over high heat. Cook briskly, uncovered, until the sauce is thick enough to hold its shape almost solidly in the spoon.

Remove the pan from the heat and taste the red sauce for seasoning. Set it aside.To barbecue the ribs, light a 2-inch-thick layer of charcoal briquettes in a charcoal grill equipped with a rotating spit. Let the coals burn until white ash appears on the surface.

Thread the spareribs on the spit, running the spit through the meat over and under alternate pairs of ribs. Then secure them at both ends with the sliding prongs.

Fit the spit into place about 6 inches above the surface of the coals and barbecue the ribs for 45 minutes, or until they are lightly and evenly browned. Watch carefully for any sign of burning and regulate the height of the spit accordingly.

With a pastry brush, spread the red sauce evenly on both sides of the spareribs.