|
Welcome to Picobal's World Photos Journals Other Items |
Quebec Doughnuts (Canada) Cream butter until soft and fluffy, add egg
yolks, then the stiffly French Toast Casserole (France) Grease 2 9x13 inch pans. Cut bread into 1/2 inch slices and arrange one layer in each pan. Combine eggs, milk, sugar, salt and vanilla. Pour mixture over bread in pans. Cover with foil and refrigerate at least 4 hours up to 36 hours. Uncover, dot mixture with margarine. Place pans in cold oven. Turn oven to 350 F (325 for glass pans) and bake for 45 to 50 minutes until bread is puffed and lightly brown. Let stand 5 minutes. Sprinkle with powdered sugar. Crepes (France) Beat lightly the eggs, milk, and oil. Then add flour and salt and beat. Lightly grease with butter, oil, or spray a frying pan and pour about 1/4 cup batter into the hot pan for each crepe. Tilt the pan and let batter spread out over pan. Turn the crepe over when in is solidified and brown on one side. Loosen the edges by slightly shaking the pan. Brown both sides. You may or may not need to grease pan between crepes. Stir batter and scoop from the bottom each time. Fill crepe with jelly, fruit, icecream. Roll and serve. Shortbread (Scotland) Cream butter and then add in sugar. Sift the flour and gradually work it into the butter and sugar. The less kneading the better. Press dough with hands into two round cakes. Place on a buttered cookie sheet. Pinch the edges neatly with finger and thumb and prink all over with a fork. Decorate with strips of orange peel. Bake at 400F until a light golden brown. Fry Bread (Native American) Sift flour, baking powder and salt together. Add sugar and baking soda. Add water and buttermilk and mix. Knead and roll out until it is about 1/2 inch thick. Cut any way and fry in deep fat. Appetizers Fish Cooked in Citrus Juice (South
America) Combine the orange, lemon, and lime juices. Blanch the onion rings in boiling water for 1 minute. Drain them, refresh immediately under cold water and add them to juices. Add the crushed, dried chilies and the salt. Cut the fish into bite sized pices, removing all skin and bones. Place in a shallow glass dish, cover with the marinade, and allow it to stand at room temperature for 4 to 6 hours (If the weather is very warm, marinate the fish in the refrigerator.) The fish is cooked and ready to serve when the flesh becomes opaque. Greek-style Mushrooms (Greece) Wipe mushrooms with a damp cloth. In a small saucepan combine remaining ingredients. Bring to boil; simmer about 2 minutes. Immediately pour over mushrooms. Cover and cool to room temperature. Refridgerate 6 hours to overnight. Rangons (China) In a bowl, combine four and enough water
or milk to make into a dough. In seperate bowl combine crabmeat, chopped
onion and celery, and enough cream cheese to make a paste. Vegetables Spinach Fritters with Coconut Batter (Sulawesi) Wash spinach under cold water and pat dry. Cut away any bruised or yellowed leaves. In a deep bowl combine coconut milk, egg, garlic, salt, and white pepper and mix with wire wisk. Stirring constantly, slowly add flour. Wisk until smooth. Pour about 3 cups of vegetable oil into a wok or deep fryer. Heat oil. For each fritter, pick up a spinach leaf with tongs, immerse it into the batter until covered. Let excess drip back into bowl. Then dip it immediately into the hot oil. Deep fry 3 or 4 leaves at a time, turning them gently with a slotted spoon for about 5 minutes or until brown. Spicy Avocado (Colombia) Puree the garlic, onions, bell pepper, chilies, and tomatoes in a blender or food processor. Cook the puree in hot olive oil for 2 or 3 minutes. Add the vinegar and salt and simmer for 20 minutes. Cool the sauce and gently stir in the avocados and bacon. Potato Dumpling (Yugoslavia) Boil the potatoes until they are fork tender, drain cool just. Peel and run through a potato ricer or mash with an electric mixer. Add the melted butter, egg yolk, ricotta cheese, and seasonings and blend about 30 seconds. Add the flour and blend until smooth. Roll the dough into long cylinders the thickness of your finger. Cut into 1/2 inch thick pieces. Press with a fork to give the dumplings texture. Flour dumplings and set on a lightly floured tray to dry about 3 hours. Bring water to a boil and add about 1/4 of dumplings. Boil gently until they float to the top. Continue to boil for 1 minute and then using a strainer, remove them from the pot. Main Dishes Barbecued Beef (Korea) Trim fat from beef and cut diagonally across grain into 1/8 inch slices. Mix remaining ingredients; stir in beef until well coated. Cover and refrigerate 30 minutes. Drain beef; stir-fry in skillet or wok over medium heat until light brown, 2 to 3 minutes. Serve beef with hot cooked rice and sprinkle with sesame seeds before serving. Tortellini Alfredo Soup (Italy) Boil tortellini until soft and tender. Drain. Preheat oven to 350 F and heat bread about 10 minutes. Mix can of chedder cheese, alfredo, milk, and herbs. Add to tortellini and heat. Cut bread into slices and pour soup over bread. Desserts Crunchy Bananas (Kenya) Steam the bananas in a large aucepan until heated through (a few seconds only). Be careful that they do not become too soft. Drain and roll in the melted butter. Now roll each one seperately in chopped peanuts. Arrange them on a baking dish and bake in the over for 14 minutes at 375F. Pineapple Flan (Puerto Rico) Combine pineapple juice with 2 cups of sugar and bring to a boil. Cook until a thin syrup is formed (222 on a candy thermometer). Remove the syrup from the fire and let it completely cool. Preheat oven to 350 F. Combine the remaining cup of sugar with the water and let simmer for 8 minutes. Pour this mixture immediately into a nine inch cake tin and place over low heat. Cook just to caramelize, taking care not to let the syrup burn. Immediately swirl the pan around to coat the inside bottom and sides. Use a fork to stir the eggs, but do not beat. Strain eggs into the pineapple syrup. Strain the mixture into the carmel lined pan. Set the pan in a vessel containing hot water and bake one hour or until set. Let cool thorouughly before unmolding onto a platter. |