Shrimp Tempura Recipe

Ingredients:
10 large shrimps
Corn starch for dusting
Oil for deep frying (vegetable oil : sesame oil = 10 : 1)

Tempura Batter (rule is egg water: flour=1:1)
1 cup (240 ml) egg water (1 cold large egg (40ml) + 200 ml ice water)
1 cup (240 ml) cold all purpose flour

Tempura Sauce
cup (200 ml) dashi (or cup water + 1 tsp. Hondashi)
3 Tbsp. soy sauce
2 Tbsp. mirin
2 tsp. sugar
2" (5 cm) daikon radish, grated and squeeze liquid out

Instructions
1. To make tempura sauce, combine dashi, soy sauce, mirin, and sugar in a small saucepan and
bring it to a boil. Then lower the heat and let it simmer until sugar is completely dissolved.
Remove from heat and set aside.
2. To prepare shrimp,
3. In a deep fryer, heat 1" (3 cm) of the oil to 338-356F (170-180C). You can check the
temperature with chopsticks or with a thermometer. When you see small bubbles around
chopsticks, its pretty much ready for deep frying.
4. To make tempura batter, sift the flour into a large bowl.
5. Add the egg into very cold water
6. Whisk the egg mixture vigorously and discard the form on the surface.
7. As you slowly pour the egg mixture into the flour, mix the batter but do not over mix. It's okay to
leave some lumps in batter. Keep the batter cold all the time.
8. Dust corn starch on top of shrimps
9. Coat the shrimp in batter
10. Deep fry until golden brown. Do not crowd the fryer with shrimps; leave at least half of oil surface
empty. Transfer cooked shrimp tempura to a wired rack or a plate lined with a paper towel to
drain excess oil. Between batches, remove the crumbs which will burn and turn the oil darker if
left in fryer
11. Grate the daikon and squeeze the liquid out. Serve shrimp tempura with warm tempura sauce
and grated daikon.



Fried Lotus Root with Pork
Ingredients
2 green onions, finely chopped
2 shiitake mushrooms, finely chopped
1 pkg (3 pieces) boiled lotus root (Rekon no Mizuni), cut into thin slices
lb ground pork
cup corn starch
Kaiware daikon for garnish
Seasonings
2 Tbsp. corn starch
1 tsp. grated ginger
1 tsp. sake
1 tsp. miso (I use awase miso)
Sauce
cup water
2 Tbsp. soy sauce
1 Tbsp. sake
1 Tbsp. sugar
1 Tbsp. mirin
For thickening sauce
Tbsp. corn starch
1 Tbsp. water
Instructions
1. In a medium bowl, combine all the ingredients for Seasonings.
2. Cut green onions, shiitake mushrooms, and lotus root.

3. Add the meat, green onion, shiitake mushroom in the Seasoning bowl. Mix well with hands until the mixture gets
sticky and set aside.

4. On a slice of lotus root, place a teaspoon of the filling and spread. Put another slice of lotus root on top and press
down to make a sandwich.

5. In a large non-stick frying pan, heat inch of oil on medium-high heat.

6. Dredge the lotus root in the corn starch and remove excess.

7. When the oil is hot, gently place lotus root in the pan. Cook both sides until nicely browned. When the meat is cooked
thoroughly, remove onto a paper towel to drain oil.

8. Meanwhile in a small saucepan/frying pan, add all the ingredients for Sauce and cook on medium low heat. In a small
bowl, combine corn starch and water and mix well. When the Sauce is simmering, add corn starch mixture (make
sure its completely mixed) in the pan and mix quickly and thoroughly. Turn off the heat and set aside until you are
done with deep frying.

9. Reheat the sauce just before you serve. Pour the sauce over the lotus root and serve immediate

Omurice (Japanese Omelette Rice)

Ingredients
medium onion
1 chicken thigh, rinsed and pat dry
1 Tbsp. olive oil
cup frozen mixed vegetables, defrosted
Salt
Freshly ground black pepper
1 cups cooked Japanese rice
1 Tbsp. ketchup and more for decoration
1 tsp. soy sauce
For 1 omelette
1 large egg
1 Tbsp. milk
1 Tbsp. olive oil
3 Tbsp. sharp cheddar cheese (or any kind)

Instructions
1. Chop the onion finely.

2. Cut the chicken into " (1 cm) pieces.

3. Heat the oil in a non-stick pan and saut the onion until softened.

4. Add the chicken and cook until no longer pink.

5. Add the mixed vegetables and season with salt and pepper.

6. Add the rice and break into small pieces.

7. Add ketchup and soy sauce and combine everything evenly with a spatula. Transfer the fried rice to a plate and wash
the pan.

8. Whisk the egg and milk together in a small bowl.

9. Heat the oil in the pan over medium high heat (make sure the surface of the pan is nicely coated with oil).

10. When the pan is hot, pour the egg mixture into the pan and tilt to cover the bottom of teh pan. Lower the heat when
the bottom of the egg has set (but still soft on top).

11. Put the cheese and the fried rice on top of the omelette.

12. Use the spatula to fold both sides of omelette toward the middle to cover the fried rice. Slowly move the omurice to
the edge of the pan.

13. Hold a plate in one hand and the pan in the other hand, flip the pan and move the omurice to the plate.


Boeuf Bourguignon
Ingredients
2 large onions, chopped
2 large carrots, sliced in rounds
2 tablespoons cooking oil
6 ounces lean bacon cut into small pieces
2 pounds of stew meat, cut into bite size pieces
1 bottle of red wine (less a glass or two if you wish)
1 bouquet garni or 2 tablespoons mixed dried herbs
1 garlic clove, peeled
1 pound mushrooms, sliced
2 tablespoons butter
1 tablespoon tomato concentrate
salt and pepper
Optional Ingredients for Beurre Mani
2 tablespoons softened butter
2 tablespoons flour
Directions
1. In a large heavy pot or Dutch oven, cook the onions and carrots in the oil on medium
heat until soft, about 8 minutes.
2. Add the bacon and continue cooking and stirring for 8 minutes.
3. Add the meat and cook, turning several times, until browned on all sides. Sprinkle the meat
with salt and pepper. Add the herbs, the garlic and the red wine. Cover, turn down the heat,
and let simmer for at least two hours.
4. Meanwhile cook the mushrooms in the butter until soft and add to the stew after about two
hours along with the tomato concentrate.
5. Simmer until meat is very tender. Sometimes I cook it for the last hour without the lid to get a
more concentrated sauce.
6. If you are thickening your stew before serving, mix the butter and flour together in a small
bowl until well blended. Blend in a tablespoon of the cooking liquid, and then stir this mixture
back into the stew. Continue cooking for several minutes.








Poulet Provenal


Ingredients
8 pieces skinned chicken
4 cloves garlic, peeled and sliced thinly
2 bell peppers (you pick the colors), sliced in two inch lengths
2 onions, sliced
1 cup pitted green olives
1 can diced tomatoes (15 ounces)
1/2 cup white wine (red will work too)
1/4 cup olive oil
2 tablespoons herbs de Provence
salt and pepper

Directions
1. Very lightly coat the bottom and sides of a crockpot with olive oil.
2. Sprinkle the chicken pieces with salt and pepper and place them in the bottom of
the crockpot.
3. On top of the chicken, distribute the garlic, then the peppers, onions, and olives.
4. On top of this pour on the tomatoes, wine, and olive oil.
5. Finally sprinkle on top the herbs and salt and pepper (about 1/2 teaspoon each). Cover
and cook on low for 8 hours.











Poulet la Kiev
Ingredients
For the herb butter:
8 tablespoons butter, softened
2 cloves garlic, finely minced
2 tablespoons finely chopped parsley
2 tablespoons finely chopped tarragon
2 tablespoons finely chopped chives
1/4 teaspoon pepper
juice of 1/2 lemon
For the poultry:
4 boneless, skinless chicken breasts
1/3 cup all purpose flour
1 egg, beaten
1 cup fine bread crumbs (you may need more)
Canola oil for frying
Directions
1. Begin by preparing the herb butter. Mix all of the ingredients together in a small mixing
bowl until thoroughly combined. Some of the lemon juice may remain separate. Mound
the mixture on a piece of plastic wrap and mold into a log. Cover completely in plastic
wrap and refrigerate until hard.
2. Meanwhile flatten the breasts by wrapping them in plastic wrap and hammering them
with a meat hammer or a rolling pin until they are about 1/3 inch thick. Don't mangle
them - just get them on the slender side.
3. Prepare three shallow bowls for dipping: one with flour, one with the beaten egg, and
one with the bread crumbs.
4. Remove the hardened filling from the refrigerator and slice into eight equal portions
(each piece should be a little less long than the breastis wide). Place a piece of butter
towards one end of each breast and then roll the meat up tightly round the filling. Tuck in
the edges and any stray bits as you roll. Press firmly together.
5. Dredge each roll thoroughly in flour, then egg, and finally in bread crumbs. Be sure
everything is well coated. Place the rolls on a plate and refrigerate for 1/2 hour before
frying.
6. When you are ready to fry, add oil to a depth of about 1 inch to a sturdy deep pan. Heat
the oil to 375F. Carefully add the rolls one at a time. Fry for about 15 minutes (exact
cooking time will depend on the size of your rolls) turning as needed with metal cooking
tongs to completely brown the rolls on all sides and cook throughout.
7. Drain rolls on absorbent paper and serve immediately. Watch out when you cut into
these as the filling is likely to squirt out.
Baked Chicken Kiev Recipe
Follow the same method for preparing the herb butter and breasts as above. Instead
of deep fat frying, lightly oil a baking dish and place the breaded rolls in this. Dot the rolls
with additional butter and bake at 375F for about 30 minutes or until the juices run clear
and the chicken is cooked through.


Arab Baked Fish Recipe

Ingredients
1 large fish
salt
1/4 Cup corn oil
1/4 Cup lemon juice
2 large onions sliced
4 cloves garlic crushed
1 bunch fresh coriander

Preparation
- Wash fish, remove scales. Slit on both sides salt including the stomach cavity.

- Combine garlic, coriander and onions, mix well.

- Stuff the stomach with half the mixture, spread the remainder over the fish. Cover with
oil and wrap tightly in aluminum foil. Place on an ovenproof dish and bake at 325F for
35 minutes.

- Open foil, brush with a little oil and put back in the oven until brown. Serve hot.











Arab Beef Cigars Recipe


Ingredients

1 finely chopped onion
2 teaspoon cinnamon
1 large onion, grated
salt & pepper
1 pack of pastry (puff pastry or fyllo)
1/3 cup olive oil
1/2 cup chopped parsley
200 gr melted butter
5 eggs
1/2 Kg ground beef or ground lamb

Preparation
- Preheat oven to 300 F.

To make filling:

- Cook onion in the olive oil until soft. Add beef or lamb, crushing it with a fork.
Add seasonings and spices. Cook 10-15 minutes, stirring with a wooden spoon,
until meat is well cooked and lump-free. Add parsley.

- Lightly beat the eggs in a bowl and pour over the meat. Cook for 1-2 minutes,
stirring, until egg mixture sets to creamy consistency. Add more spices and
seasonings, if desired. Allow the filling to cool.

To make cigars:

- Cut each sheet of filo pastry into three equal-sized rectangles. Place one on top
of the other and cover with a damp dish towel. Brush one of the rectangles lightly
with melted butter.

- Place a teaspoon of filling along one of the short edges. Tuck the edge and
ends of pastry around the filling, and roll into a cigar shape. Repeat with other
rectangles.

- Place cigars side by side on a greased baking sheet. Brush with melted butter
and bake for 25-30 minutes until the cigars are golden. Serve hot.


Arab Falafel


Ingredients

1 can chickpeas
1-2 tablespoon minced garlic (depends on your taste)
1/4 cup minced fresh parsley
1 teaspoon minced cumin
1 teaspoon ground coriander
1 1/2 teaspoons baking powder
3 tablespoon warm water
oil for deep-frying
salt

Preparation
- Drain the chickpeas and place them in a food processor. Add garlic, parsley, salt,
cumin, and coriander. Mix with the warm water and add mixture to food processor.
Process until smooth.

- Transfer mixture into a small bowl, cover, and refrigerate for an hour or more.

- Pour the oil in a heavy saucepan

- Roll to small balls. Slip a few at a time into the hot oil, making sure they don't stick to
the bottom. Fry, turning, for about 4-5 minutes, or until brown on all sides. Remove with
slotted spoon and drain on paper towels.

















Potato Frittata
Ingredients:
Eggs 10 Medium
Olive oil 1 Tablespoon
Butter 1 Tablespoon
Boiled potato 1 Medium, diced into small pieces
Onion 12 Medium, diced into small pieces
Bell peppers 14 Cup (4 tbs), diced
Zucchini 14 Cup (4 tbs), diced
Garlic cloves 3 Medium, sliced thin
Green chilies 2 Medium, minced
Hot chilies 2 Tablespoon, soaked in oil (Soaked In 1 Tbsp Of Oil)
Cumin seeds 12 Teaspoon
Cracked black pepper 1 Teaspoon (Fresh)
Salt To Taste
Fresh cilantro 5 Medium, chopped (Stems With Leaves)
Fresh lime 12 Medium




Directions
MAKING
1. Add oil and butter to a large skillet over medium heat.
2. Add potatoes and onions, and fry until they start to brown.
3. Add half the salt and black pepper, all the cumin seeds and chilies and all the garlic, peppers
and zucchini.
4. Continue to fry this mixture over medium heat for 4 minutes.
5. Beat the eggs well, adding remaining salt, black pepper and the fresh cilantro.
6. Add to the spicy potato mixture, stirring egg around to help it cook.
7. Lower heat to medium low and continue to cook frittata for 4-5 minutes or until it sets, with
just a little bit of runniness on the top of the frittata.
8. Pre-heat broiler and put skillet under the broiler (if the pan is oven friendly, you can put the
whole thing in, otherwise leave the handle out of the oven, with the oven door open).
9. Broil until top of frittata is fully cooked through, typically for 20-60 seconds depending on
how runny it was when they went in.
10. Let Frittata cool for about 5 minutes.
11. Invert onto a platter and cut into wedges.
SERVING
12. Sprinkle fresh lime juice over it and serve warm, at room temperature or even cold!

Read more at http://ifood.tv/italian/417116-potato-frittata#u9iCR8YvXXCfP6jD.99








Wegmans Panzanella
Ingredients
Italian bread loaf 12 Large, 1/2-inch cubes
Cherry tomatoes 2 Pint, halved lengthwise
Red onion 12 Large, peeled, 1/4-inch dice
Garlic 4 Clove (20 gm), peeled, finely chopped
Extra virgin olive oil 12 Cup (8 tbs)
Red wine vinegar 12 Cup (8 tbs)
Fresh basil leaves 1 Cup (16 tbs), torn into bite-size pieces
Salt To Taste
Cracked black pepper To Taste
Mozzarella cheese 4 Ounce (Pearlini Mozzarella Cheese)
Escarole/Arugula 7 Ounce
Directions
GETTING READY
1. Preheat oven to 350 degrees.
MAKING
2. Toast bread cubes, 12-15 minutes or until slightly browned, but still soft inside.
3. Combine tomatoes, onion, garlic, olive oil, vinegar, and basil in large bowl. Season to taste
with salt and pepper.
4. Let set at room temp 1 hour.
SERVING
5. Add pearlini and bread cubes to tomato mixture and toss to combine. Serve over escarole,
watercress or arugula
.
Spaghettini Salad
Ingredients
Canola oil 12 Cup (8 tbs)
White vinegar 12 Cup (8 tbs)
Lime juice 2 Tablespoon
Sugar 2 Tablespoon
Salt 1 Teaspoon
Black pepper 1 Teaspoon, freshly ground
Spaghettini 12 Pound, cooked, drained, shocked
Zucchini 1 Cup (16 tbs), unpeeled, diced (raw)
Cherry tomatoes 1 Cup (16 tbs)
Cucumber 1 Cup (16 tbs), peeled, seeded, diced
Spinach leaves/Torn baby spinach leaves 34 Cup (12 tbs), julienned
Red onion 12 Cup (8 tbs), finely sliced
Directions
GETTING READY
1. Prepare all the ingredients according to the list.
2. FOR THE DRESSING: In a bowl put the oil, vinegar, lemon juice, sugar, salt and black
pepper. Whisk until emulsified. Set aside.
MAKING
3. In a large bowl put the spaghettini, zucchini, cucumbers, cherry tomatoes, spinach and red
onion.
4. Add the dressing. Toss until evenly coated.
SERVING
5. In a serving plate, serve it with meat of choice or enjoy it as it is.

Read more at http://ifood.tv/italian/450484-spaghettini-salad#eSVmuFBtlurMIFS3.99

Chinese Recipe : Kung Pao Chicken

Ingredients:
3/4 lb. chicken, boned and skinned
2 tbsps. oyster sauce
2 1/2 tbsps. cooking oil
8 small dried red chilies
4 tsps. minced garlic
2 stalks celery, diced
1/2 red bell pepper, cut into 1inch squares
1 can (8 oz.) bamboo shoots, sliced and drained
2 tsp. cornstarch dissolved in 1 tablespoon water
1 tsp. cornstarch
1/3 cup roasted peanuts
Sauce:
3 tbsps. Chinese rice wine or dry sherry
1/4 cup Chinese black vinegar or balsamic vinegar
1/4 cup chicken broth
1 tbsp. soy sauce
2 tbsps. hoisin sauce
2 tsp. sesame oil
2 tsps. chili garlic sauce
2 tsps. Sugar

Directions:
1. Cut chicken into 1inch pieces. Marinade chicken with oyster sauce in a bowl and let
stand for 10 minutes.
2. Combine sauce ingredients in a bowl.
3. Place a wok over high heat until hot. Add 2 tablespoons oil, swirling to coat sides. Add
chilies and cook, stirring, until fragrant, about 10 seconds.
4. Add chicken and stir fry for 2 minutes. Remove chicken and chilies from wok.
5. Add remaining 1/2 tablespoon oil to wok, swirling to coat sides. Add garlic and cook,
stirring, until fragrant, about 10 seconds. Add celery, bell pepper, and bamboo shoots;
stir fry for 1 1/2 minutes.
6. Return chicken and chilies to wok; stir fry for 1 minute. Add sauce and bring to a boil.
Add cornstarch solution and cook, stirring, until sauce boils and thickens. Add peanuts
and stir to coat.




Chinese Recipe : Chinese Beef and Noodles


Ingredients:
1 1/4 lbs. ground beef
2 pkgs. Oriental flavor instant ramen
noodles
2 c. frozen vegetable mixture
1/4 tsp. ground ginger
2 tbsp. green onion, thinly sliced
Directions:
1. In large skillet, brown ground beef over medium heat 8 to 10 minutes or until no
longer pink, breaking up into 3/4 inch crumbles.
2. Remove with slotted spoon; pour off drippings.
3. Season beef with one seasoning packet from noodles; set aside.
4. In same skillet, combine 2 c. water, noodles (broken into several pieces),
vegetables, ginger and remaining seasoning packet. Bring to boil; reduce heat.
5. Cover; simmer 3 minutes or until noodles are tender, stirring occasionally.
6. Return beef to skillet; heat through. Stir in green onion before serving.












Korean Food

Chicken Stew with Rice and Ginseng (samgyetang)

Ingredients:
1 fresh chicken (about 1 kg / 2 lbs)
100g (cup) uncooked glutinous rice, washed, soaked for 30 minutes and drained
4 small ginseng roots (5g each), or 1 tablespoon red ginseng powder
4 cloves garlic, peeled and left whole
4 dried Chinese red dates, pitted
4 fried chestnuts, peeled
2 liters (8 cups) water, or enough water to cover
2 spring onions, finely chopped
6cm (2 in) fresh ginger root, peeled and thinly sliced
1 teaspoon salt, or to taste
teaspoon ground white pepper

Procedure:
1. Clean the chicken, removing as much fat as possible, then drain and pat dry with paper towels.
2. In a bowl, combine the glutinous rice, ginseng roots, garlic, red dates and chestnuts, and mix
well. Stuff mixture into the chickens body cavity and then sew up the opening with a needle
and thread.
3. Place the chicken in a large pot with the water; it should be completely submerged. Add the
spring onion and ginger (as well as the ginseng powder if youre not using flesh roots), cover and
bring to a boil over high heat. Reduce the heat to low and simmer for about 1 hour until tender,
taking care not to remove the lid. Season with the salt and pepper and remove from the heat.
Skim off any fat that floats to the surface of the soup and transfer to a large soup tureen.
4. To serve, remove the thread and spoon the cooked rice mixture out into four serving bowls.
Using a knife and a fork, remove the chicken meat from the bones and divide equally among the
four bowls. Ladle the hot broth over and serve hot with kimchi if desired.











Spicy Chicken with Vegetables (Dak Galbi)
(Korean Food)

Ingredients:
500g (1 lb) boneless chicken breast, thinly sliced
1 teaspoon oil
150g (5 oz) cabbage, cut into strips
1 onion, sliced
1 carrot, peeled and cut into matchsticks
1 tablespoon toasted sesame seeds (optional)

Marinade
2 tablespoons Korean hot bean paste (gochujang)
2 tablespoons Korean chili powder (gochugaru)
4 tablespoons soy sauce
2 tablespoons sugar
1 teaspoon grated fresh ginger root
2 cloves garlic, minced
1 tablespoon sesame oil
1 tablespoon rice wine
1 teaspoon salt

Procedures:
1. Prepare the Marinade by combining all the ingredients in a large bowl and mixing well. Add the
chicken and mix until well coated with the Marinade. Cover the bowl and allow to marinate for
at least 30 minutes in the refrigerator.
2. In a wok, heat the oil over the medium heat until hot. Add the chicken and Marinade and stir-fry
until the chicken begins to brown, 2-3 minutes. Add the vegetables and stir-fry for 3-5 minutes
until tender. Remove from the heat and serve hot, garnished with the sesame seeds (if using).












Sesame Ginger Grilled Chicken (Dakjim Gui)
(Korean Food)

Ingredient:
8 chicken legs or wings

Marinade:
1 spring onion, chopped
4 cloves garlic, minced
1/3 cup (90mL) soy sauce
4 tablespoons rice wine
4 teaspoons fresh ginger juice, squeezed from grated fresh ginger roots
2 tablespoons sesame oil
2 tablespoons sesame seeds
2 tablespoons sugar

Procedure:
1. Using a sharp knife, make 4-5 shallow incisions in the sides of each chicken leg, set aside.
2. Prepare the Marinade by mixing the ingredients in a bowl until the sugar is dissolved. Pour the
Marinade over the chicken until well coated. Cover and marinate for at least 3-4 hours or
overnight in the refrigerator.
3. Preheat a pan grill or boiler over medium heat until hot. Grill the marinated chicken in batches,
basting with the Marinade, until crispy and cooked, 5-10 minutes on each side. Serve
immediately.

















Spanish Food
Ham and artichoke croquettes

Ingredients
1/3 cup (80mL) dry white wine
cups (180mL) beef stock
1 cups (310mL) water
10g butter
1 small brown onion (80g), chopped finely
1 clove garlic, crushed
1 cup (200g) short-grain white rice
cup (60g) finely grated cheddar cheese
1 cup (100g) packaged breadcrumbs
Vegetable oil, for shallow-frying
cup (180mL) bottled tomato pasta sauce
100g shaved ham
125g bottled marinated artichokes**, sliced thinly

Procedure:
1. Heat wine, stock and the water in the medium saucepan; cover.
2. Melt butter in large saucepan; cook onion and garlic, stirring, until soft. Add rice and cup hot
stock mixture; stir, over low heat, until absorbed. Keep adding hot stock mixture, in batches,
stirring until absorbed. It will take about 30 minutes until rice is tender. Stir in cheese.
3. Spread rice mixture onto tray; cool
4. Shape tablespoons of rice mixture into croquettes, coat with breadcrumbs
5. Heat oil in large frying pan; shallow-fry croquettes, in batches, until browned both sides, drain
on absorbent paper.
6. Place croquette on oven trays; divide sauce among croquettes, top with ham and artichoke.
Cook under preheated grill until browned lightly.












(Spanish Food)
Seafood stew

Ingredients:
500g black mussels (tahong)
800g uncooked medium king prawns
300g kingfish fillet, skinned
1 squid hood (150g)
1 tablespoon olive oil
1 large brown onion (200g), chopped finely
3 cloves garlic, crushed
1 teaspoon bittersweet smoked paprika
1 medium red bell pepper (200g), chopped finely
cup (125mL) dry white wine
1 cup (250mL) fish stock
400g can diced tomatoes
cup finely chopped fresh flat-leaf parsley
2 teaspoons finely grated lemon rind

Procedure:
1. Scrub mussels (tahong); remove beards. Shell and devein prawns, leaving tails intact. Dice fish
into 3cm pieces. Cut squid down centre to open out; score inside in diagonal pattern then, cut
into thick strips.
2. Heat oil in large saucepan; cook onion, garlic, paprika and bell pepper, stirring, until onion
softens. Stir in wine; cook uncovered, until wine is almost evaporated. Add stock and undrained
tomatoes; bring to a boil.
3. Add seafood, reduce heat; simmer, covered, about 5 minutes or until squid is tender and
mussels (tahong) open (discard any that do not)
4. Serve stew sprinkled with combined parsley and rind.












Anchovy and garlic tuna with tomato
( Spanish Food)

Ingredients:
1kg tuna fillet, trimmed, skinned
3 cloves garlic, sliced thinly
cup firmly packed fresh oregano leaves
8 drained anchovy* fillets, halved
cup (60mL) olive oil
1 large brown onion (200g), sliced thinly
4 large egg tomatoes (360g), seeded, chopped coarsely
2 tablespoons lemon juice
2 tablespoons dry white wine
cup (60mL) fish stock
1 tablespoon drained baby capers, rinsed
cup coarsely chopped fresh basil

Procedure:
1. Preheat oven to moderately hot (200C/180C fan-forced).
2. Using sharp knife, make 16 cuts in tuna; press 16 slices of garlic, 16 oregano leaves and anchovy
halves into cuts. Reserve remaining garlic and oregano.
3. Heat 2 tablespoons of the oil in medium deep flameproof baking dish; cook tuna, uncovered,
until browned. Removed dish
4. Heat remaining oil in same dish; cook onion, stirring, until soft. Combine tomato, juice, wine,
stock, remaining garlic and remaining oregano in dish then add tuna; bring to a boil. Cook,
uncovered, in oven about 10 minutes or until tuna is cooked as desired. Remove tuna from dish;
slice thinly. Stir capers and basil into sauce in dish
5. Serve tuna with sauce.













Germany
Bierock Casserole

Ingredients
1/2 cup chopped onion
1 1/2 pounds lean ground beef
1 (16 ounce) can sauerkraut, drained and pressed dry
2 (8 ounce) cans refrigerated crescent rolls
1 (8 ounce) package shredded Cheddar cheese

Procedures :

1. Preheat oven to 350 degrees F (175 degrees C).
2. Brown onion and ground beef in a large skillet over medium high heat; drain extra fat out of skillet,
then stir in drained sauerkraut. Heat through and set aside.
3. Press 1 package of crescent roll dough into the bottom of a lightly greased 9x13 inch baking dish.
Spread beef mixture on top, then lay 2nd package of crescent roll dough over the top of the beef
mixture. Press dough seams together and sprinkle all with cheese.
4. Bake in preheated oven for 25 to 30 minutes, or until golden brown.




















Jagerschnitzel
(Germany)


Ingredients:
1 cup (250ml) bread crumbs
1 tablespoon all-purpose flour
salt and pepper to taste
2 tablespoons vegetable oil
4 pork steaks or cutlets, pounded thin
1 egg, beaten
1 medium onion, diced
1 or (8 ounce) can sliced mushrooms
1 1/2 or (375ml) cups water
1 cube beef bouillon
1 tablespoon cornstarch
or (125 ml) cup sour cream

Directions

1.) In a shallow dish, mix together the bread crumbs and flour. Season with salt and pepper. Place the
egg in a separate dish. Heat oil in a large skillet over medium-high heat. Dip pork steaks in egg, then
coat with the bread crumb mixture. Fry in the hot oil until browned on both sides and cooked
through, about 5 minutes per side.

2.) Remove the pork to a platter and keep warm. Add onion and mushrooms to the skillet and cook
until lightly browned. Pour in water and dissolve the bouillon cube. Simmer for about 20 minutes.
Stir together the cornstarch and sour cream; stir into the skillet. Cook over low heat until thickened
but do not boil. Spoon over the pork cutlets and serve immediately.











German Rouladen


Ingredients:
1/2 pounds flank steak
German stone ground mustard, to taste
1/2 pound thick sliced bacon
2 large onions, sliced
1 (16 ounce) jar dill pickle slices
2 tablespoons butter
2 1/2 cups water
1 cube beef bouillon

Directions

1.) Cut the flank steak into thin filets; about 1/4 inch thick and 3 inches wide.
2.) Generously spread one side of each filet with mustard to taste. Place bacon, onions and pickle slices
on each filet and form into a roll. Use string or toothpicks to hold the roll together.
3.) Heat a skillet over medium heat and melt butter. Place the rolls in the butter and saute until
browned.
4.) Pour in 2 1/2 cups of water and add the bouillon cube; stirring to dissolve the bouillon cube. Simmer
the rolls for about an hour