Archive for International

Polynesian Pork Chops

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Polynesian Pork Chops
Submitted By: 
Recipe Type: Main
 
Ingredients
  • 4 pork chops
  • 1 T oil
  • salt and pepper to taste
  • 1 green and red pepper cut into strips
  • ¼ onion, sliced
  • 1 8 oz can pineapple chunks
  • ⅓ c Heinz 57 Sauce
  • cornstarch
Instructions
  1. In a medium size skillet, salt and pepper pork chops and brown pork chops in the oil.
  2. Add green onion and onion and saute for a few minutes.
  3. Add pineapple juice and all, and the Heinz 57 Sauce.
  4. Cover and simmer until done.
  5. Remove chops from fry pan and thicken the sauce with cornstarch/water mixture.
  6. Serve over chops and rice.

 

Posted in International, Main Course, Meats

Mexi Corn Casserole

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Mexi Corn Casserole
Submitted By: 
Recipe Type: Casserole
Prep Time: 
Cook Time: 
Total Time: 
Serves: 6-8
 
Ingredients
  • 1 lb ground beef
  • 1 chopped onion
  • 1 can enchilada sauce
  • 1 sm can tomato sauce
  • 1 pkg frozen corn with peppers
  • 1 pkg flour or corn taco shells (12 ct)
  • 1 lb grated cheese
Instructions
  1. In a large skillet, fry hamburger and onion.
  2. Add both sauces and corn.
  3. Cook until done.
  4. Take a 13 × 9 casserole pan and line the bottom of the pan with the taco shells.
  5. Add a layer of your meat mixture and then a layer of cheese.
  6. Repeat until all ingredients are gone, ending with cheese.
  7. Bake at 350 for 30 minutes.
  8. I like to serve this with onion, jalapenos, and sour cream on top.

 

Posted in Casserole, International, Main Course, Mexican

Mexi Chili Casserole

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Mexi Chili Casserole
Submitted By: 
Recipe Type: Casserole
Prep Time: 
Cook Time: 
Total Time: 
Serves: 6-8
 
Ingredients
  • 1 small can of your favorite chili
  • 1 15 oz can red enchilada sauce
  • 1 8 oz can tomato sauce
  • 1 can corn(optional)
  • 2 c grated med cheese (reserve ½ c)
  • 1 small pkg of corn chips, crumbled
  • (reserve ½ c)
  • ½ pint sour cream
Instructions
  1. Combine chili, corn, both sauces, 1½ c cheese, and crumbled corn chips. Place in a 13 × 9 casserole dish and cover. Bake at 350 for ½ hour.
  2. Remove from oven and pour sour cream on top.
  3. Add cheese and top with the remaining corn chips.
  4. Return to oven, uncovered, and bake 15-20 more minutes.
  5. I like to serve chopped onion, sliced olives and jalapenos on top for those who like it hot.
  6. This is a great recipe to use your left over chili in.

 

Posted in Casserole, International, Main Course, Mexican

Homemade Tortillas Strips

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Homemade Tortillas Strips
Submitted By: 
Recipe Type: Mexican
 
Ingredients
  • 10-12 corn tortillas
  • oil for frying
  • Kosher salt
Instructions
  1. Cut tortillas into strips using a pizza cutter.
  2. You can cut 2-3 at a time pretty easily.
  3. Heat oil in a large frying pan.
  4. Place strips into hot oil and fry until they become crispy.
  5. When nice and crispy, remove from oil and place on a paper towel.
  6. Sprinkle with salt after each batch.

 

Posted in International, Mexican

Homemade Flour Tortillas

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Homemade Flour Tortillas
Submitted By: 
Recipe Type: Tortillas
 
Ingredients
  • 3 c flour
  • 2 t salt
  • 3 t baking powder
  • ⅓ c oil
  • 1 c very hot water
Instructions
  1. In a large mixing bowl, mix the flour, salt, and baking powder together.
  2. Cut in the shortening with your fingers or pastry cutter until the flour is crumbly.
  3. Slowly add the water and mix until the dough comes together.
  4. Place on a lightly floured surface and knead for a few minutes until smooth and elastic.
  5. Place in bowl, cover with a slightly damp dishtowel and let sit for an hour.
  6. Divide the dough into 12 equal pieces and roll each piece into a ball (if you are making soft taco sized tortillas, divide it into 18 pieces).
  7. Preheat a large skillet or pan to medium-high heat.
  8. Use a well-floured rolling pin to roll a dough ball into a thin, round tortilla (if you want it perfectly round, get a large round plate or serving platter, flip it upside down over the dough and cut out the circle).
  9. Place into the hot skillet, and cook until bubbly, golden, and no appearance of doughy-ness, about 1 minute (DON’T OVERCOOK.. remember these are supposed to be soft flour tortillas, you don’t want them to be crispy); flip and continue cooking until golden on the other side.
  10. Place the cooked tortilla in a tortilla warmer or on a large plate, covering with a slightly damp towel.
  11. Repeat with remaining dough.

 

Posted in International, Mexican

Guacamole

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Guacamole
Submitted By: 
Recipe Type: Dips
 
Ingredients
  • 3 avocados
  • 1 red onion, chopped (about ¼ c)
  • 2 cloves garlic, minced
  • ½ bunch cilantro leaves, chopped
  • 1 jalapeno, finely chopped (or to taste)
  • 1 large ripe garden tomato (or 2 smaller tomatoes), diced
  • juice of 1 lime
  • 4-5 shakes green Tabasco sauce
  • Kosher salt, to taste
  • Fresh cracked pepper, to taste
Instructions
  1. Pit avocados and mash in a bowl.
  2. If you like your guacamole kind of chunky (that’s how we like it), coarsely chop with the side of a fork instead of using the fork to mash it straight down.
  3. Carefully stir in remaining ingredients until well mixed.

 

Posted in Appetizer, Dips, International, Mexican

Fried Lumpia

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Fried Lumpia
Submitted By: 
Recipe Type: Appetiser
 
Ingredients
  • 1 Ib raw shrimp shelled
  • 1 Ib pork finely chopped
  • 2 cloves garlic minced
  • ¼ c green onions finely chopped
  • ¼ c carrots finely chopped
  • ¼ c celery finely chopped
  • ¼ c bean sprouts finely chopped
  • ¼ c french style green beans finely chopped
  • 2 c cabbage finely chopped
  • 1 pkg egg roll wrappers
  • Accent salt to taste
  • soy sauce to taste
  • sesame seeds
  • peanut oil
Instructions
  1. In a large fry pan, saute garlic and onion.
  2. Add pork and cook until brown, then add shrimp.
  3. Add all vegetables except cabbage and saute for 10 minutes.
  4. Add cabbage, cover and cook until done but not over cooked.
  5. Let mixture cool and then take a spoonful and place on wrapper.
  6. Fold wrapper over the mixture then fold in ends and roll up.
  7. In a large fry pan heat oil and begin to fry until light golden brown.
  8. Place on paper towels to drain.
  9. Sprinkle with sesame seeds.
  10. Serve with sweet and sour sauce.

 

Posted in Appetizer, International, Side Dish

Fettuccini Alfredo

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Fettuccini Alfredo
Submitted By: 
Recipe Type: Pasta
 
Ingredients
  • 1 pint half and half
  • 1 cube butter
  • 1½ + c Parmesan cheese
  • 1-2 cloves minced garlic
  • ½-1 t garlic salt(to taste)
  • 2 small cans sliced mushrooms(drained)
  • 1 small pkg of fettuccine noodles
Instructions
  1. In a large pot boil noodles until cooked.
  2. Place half and half, butter and garlic into a sauce pan.
  3. Bring to a boil and add Parmesan cheese.
  4. Add cheese slowly until desired thickness.
  5. Once the desired thickness is achieved, add mushrooms.
  6. Serve over cooked noodles.
  7. You can saute shrimp or chicken breast and serve with this.

 

Posted in International, Italian, Pastas

Enchilada Sauce

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Enchilada Sauce
Submitted By: 
Recipe Type: Sauce
Prep Time: 
Cook Time: 
Total Time: 
 
Ingredients
  • ¼ c vegetable oil
  • ½ c flour
  • ¼ c chili powder(California style)
  • 1 8 oz can tomato sauce
  • 1½ cups water
  • 1½ t ground cumin
  • 1½ t oregano
  • 1½ t garlic salt
  • ¼ t onion salt
  • salt(taste)
Instructions
  1. Heat oil in a skillet over medium-high heat.
  2. Stir in flour and chili powder, reduce heat to medium, and cook until lightly brown, stirring constantly to prevent burning flour.
  3. Gradually stir in tomato sauce, water, cumin, oregano, garlic powder, and onion salt into the flour and chili powder until smooth, and continue cooking over medium heat approximately 10 minutes, or until thickened slightly.
  4. Season to taste with salt.

 

Posted in International, Mexican, Sauces

Crepes

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Crepes
Submitted By: 
Recipe Type: Dessert
 
Ingredients
  • 2 eggs
  • 1½ c milk
  • 1 flour
  • ¼ t salt
  • ¼ t sugar
  • 1 t butter (browned butter is best)
  • 1 t vanilla (optional)
Instructions
  1. Mix all ingredients well. Cook in a lightly greased omelet pan.
  2. Serve with your favorite toppings.

 

Posted in Appetizer, Dessert, International

Chicken Spinach Lasagna

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Chicken Spinach Lasagna
Submitted By: 
Recipe Type: Main Dish
Prep Time: 
Cook Time: 
Total Time: 
Serves: 6-8
 
Ingredients
  • 1 pkg frozen spinach
  • ¾ t salt
  • ⅛ t pepper
  • 2 T grated Parmesan cheese(or more)
  • 6 T butter
  • 1 egg beaten
  • ¼ c cornstarch
  • 2 c milk
  • 6-9 cooked lasagna noodles
  • 2-3 chicken breast cooked and cubed
Instructions
  1. Place 2-3 chicken breasts in a medium sauce pan and boil until done.
  2. Reserve ½ c of the broth and drain the remainder.
  3. Cube the chicken and set aside.
  4. In a medium sauce pan cook the spinach until done, drain, and set aside.
  5. In a medium sauce pan, add milk, cornstarch, chicken broth, salt, pepper, butter, cheese, and chicken.
  6. Bring to a boil and then reduce heat. Simmer for 1 minute.
  7. Remove 1 c of mixture and add beaten egg (this is your final layer) In a 9 × 13 pan, layer spinach mixture then noodles.
  8. Repeat until mixture is gone, using the mixture with the egg on top.
  9. Cover and bake at 350 for 30 minutes until done.
  10. Top with Parmesan cheese.

 

Posted in International, Italian, Main Course, Pastas, Poultry

Chicken Cacciatore

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Chicken Cacciatore
Submitted By: 
Recipe Type: Main Dish
 
Ingredients
  • 2 Ibs boneless skinless chicken(quartered or cubed)
  • ¼ c olive oil
  • 1 sm can tomato sauce
  • 1 lg can stewed tomatoes
  • 1 sm can sliced mushrooms drained
  • 1 onion chopped
  • ¼ c red wine
  • 1 garlic cloves (minced)
  • 1¼ t dried oregano
  • ½ t dried thyme
  • ½ t basil
  • ⅛ tsp salt and pepper
  • spaghetti or rice(hot, cooked)
  • Parmesan cheese
Instructions
  1. In a large fry pan put oil, chicken, and onion.
  2. Cook until brown.
  3. Transfer cooked chicken into a crock pot.
  4. Add all remaining ingredients, stir well and simmer until heated through.
  5. Prepare spaghetti noodles or rice.
  6. Serve chicken mixture over noodles or rice. Serve.
  7. Garnish with the Parmesan cheese.

 

Posted in International, Italian, Main Course, Poultry

Black Beans

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Black Beans
Submitted By: 
Recipe Type: Vegetable
Prep Time: 
Total Time: 
 
Ingredients
  • 2 T olive oil
  • 2 cloves garlic, minced
  • 1 t ground cumin
  • 1 can black beans, rinsed and drained
  • 1⅓ c tomato juice
  • ½ t salt
  • 2 T fresh chopped cilantro
Instructions
  1. In a nonstick skillet, cook garlic and cumin in olive oil over medium heat until you can smell it.
  2. Add beans, tomato juice, and salt.
  3. Continually stir until heated through.
  4. Just before serving stir in the cilantro.

 

Posted in Appetizer, International, Mexican, Vegetables, Vegetarian

Lemon and Orange Shortbread

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Lemon and Orange Shortbread
Submitted By: 
Recipe Type: shortbread
Prep Time: 
Cook Time: 
Total Time: 
Serves: 12
 
Ingredients
  • 1 C. flour
  • ½ C. cornstarch
  • ½ C. butter, softened
  • ¼ C. powdered sugar
  • ½ lemon rind, grated
  • ½ orange rind, grated
Instructions
  1. Cream the butter and sugar together.
  2. Combine remaining ingredients and mix into the butter mixture.
  3. Roll out into an 8 inch circle and place on a greased baking sheet.
  4. Prick the top all over with a fork and flute the edges.
  5. Cut into 12 wedges and sprinkle with additional powdered sugar.
  6. Allow to set in the refrigerator for at least 15 minutes.
  7. Bake at 325 for 35 minutes or until golden brown.
  8. Allow to cook for at least 5 minutes before turning out on a wire rack.

 

Posted in Cakes, Dessert, International

Pita Pocket Bread

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Pita Pocket Bread
Submitted By: 
Recipe Type: Bread
 
Ingredients
  • 1 tbsp. yeast
  • 1 tbsp. honey
  • 2½ c. warm water
  • 1½ tsp. salt
  • 1 tbsp. oil
  • 6 to 7 c. whole wheat flour
Instructions
  1. Dissolve yeast and honey in warm water.
  2. Once dissolved and bubbly, add salt, oil and 6 cups flour and mix well.
  3. Knead dough for 5 to 10 minutes, adding more flour if necessary.
  4. Let the dough rise until it has doubled in size (about 1 hour).
  5. Punch down the dough and divide into 12 equal size pieces.
  6. Roll each into a ball and roll out on a floured surface until they are about ¼ inch thick.
  7. Place circles on greased cookie sheets and let them rest 30 to 45 minutes.
  8. Heat the oven to 450 degrees.
  9. Just before baking, turn the pitas over and bake them for 8 to 10 minutes or until they are puffed in the middle and only slightly browned.

 

Posted in Breads, International
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