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FRANCE ~ Noodles with Mushrooms
FRENCH NOODLES WITH MUSHROOMS
12 ozs noodles
6 ozs mushrooms
3 1/2 oz butter
grated Parmesan cheese
Clean and slice the mushrooms and put them into a covered saucepan with 1 1/2 oz butter over a low fire. After 2 or 3 minutes lift the lid and allow the juice to evaporate. Season them with salt and set them aside. Cook the noodles for 12 minutes in 4 ( Read more... ) -
GERMANY ~ Curry Salad Dressing ~ Curry-Salatsosse
GERMAN CURRY SALAD DRESSSING
Curry-Salatsosse
1/4 cup apple cider vinegar
3 tablespoons water
1/4 cup walnut oil
1/4 cup sunflower oil
1 teaspoon curry powder
2 cloves garlic, chopped
3 tablespoons nutritional yeast
1/2 teaspoon salt
1 tablespoon honey
Put all of the ingredients in a blender and blend to chop the garlic very fine and mix the ingredients well ( Read more... ) -
AUSTRIA ~ Garlic Roast ~ Rostbraten mit Knoblauch
AUSTRIAN GARLIC ROAST
Rostbraten mit Knoblauch
Serves 6
6 large sirloin steaks
4 cloves garlic
2 tablespoons butter
2 tablespoons olive oil
1/3 cup Madeira
1/3 cup pickle juice
1 cup beef stock
1/2 cup parsley, chopped
Salt & pepper to taste
Puree garlic and butter in food processor. Saute steaks in oil until done to your liking. Remove and keep warm. ( Read more... ) -
CUBA ~ Cuban Rice ~ Arroz a la Cubana
CUBAN RICE
Arroz a la Cubana
Here's your basic rice without a lot of outside enhancement. The fresh garlic, tomato sauce, and stock are enough to make it a very satisfying side dish or main vegetable choice.
Serves 4
1 tablespoon olive oil
1/2 medium onion, chopped
2 garlic cloves, minced
2 cups long-grain white rice
1 cup tomato sauce
1 bay leaf, crushed
1 ( Read more... ) -
CUBA ~ Hot Garlic Seasoning Sauce
CUBAN HOT GARLIC SEASONING SAUCE
Makes about 1 cup
1 whole head garlic, cloves seperated and peeled
Salt, to taste
1/4 pound butter or margarine
1 onion, minced
1/2 cup sour orange juice
{substitute 1/4 cup lime juice mixed with 3/4 cup orange juice if sour orange juice is unavailable!}
1/2 cup olive or vegetable oil, heated
Using a mortar and pestle, crush ( Read more... ) -
FRANCE ~ Clafoutis
FRENCH CLAFOUTIS
Cherries are full of gaiety, full of Springtime. When the cherry trees are in flower they seem to be covered with snow. In fruit, they seem to be splashed with brilliant blood. Here are some lines of poetry which, in French, are full of the spirit of spring and the cherry trees. Translated, they would lose their charm, so for those ( Read more... ) -
USA ~ Grapefruit Granita
AMERICAN GRAPEFRUIT GRANITA
Makes 4-6 servings
2 1/2 cups fresh pink or ruby red grapefruit juice, at room temp
1/3 cup superfine sugar
Fresh mint sprigs for garnish
Combine grapefruit juice and sugar in a bowl with 1 cup of boiling water. Whisk until sugar has dissolved. Pour into a 13 x 9-inch baking pan. Freeze for 3 to 4 hours, or until hard. ( Read more... ) -
MEXICO ~ Mango Daiquiri
MEXICAN MANGO DAIQUIRI
12 large mangos, peeled, pitted, sliced
1 28oz can of sliced mangos
2 1/2 cups light or dark rum
Sugar to taste
Blend fresh mangos in a blender or food processor. Add canned mangos. Blend. Add ice, and blend until the mixture is a frappe (if necessary, mix in batches). To serve, pour daiquiris into 1 1/2 cup goblets. Serve ( Read more... ) -
FRANCE ~ Raspberry Duck
FRENCH RASPBERRY DUCK
Serves 4
Nothing this simple should be allowed to be so impressive. The sauce alone fascinates me: bright red with brick-hued swirls and slight hints of orangy electricty where the tomato has met the garlic. It is sweetish, but certainly not too much so, and the acidity of the fresh berries gives it perfect balance anyway. If ( Read more... ) -
BAHAMAS ~ Simmered Lime Chicken
BAHAMIAN SIMMERED LIME CHICKEN
Simple and quick to prepare. Bahamians soak the chicken pieces in lime juice the day prior for fuller flavor so that's recommended.
1 1/2-2 pounds chicken, cut up (you may use all breast, etc)
1 large onion, sliced
1/4 cup lime juice (2-3 limes)
1/2 teaspoon thyme
Salt and Pepper, to taste
2 tablespoons of cooking oil
In a ( Read more... )