Just looking for recipes from foreign countires. It's a middle school competition, appetizer, main course, or dessert. Thanks so much!! If I use yours, i'll choose you as best answer.What is a winning recipe for a foreign food competition for school? Any recipes?Please leave country its from.
Lithuanian Kugelis (also bulvi懦 plok拧tainis (the lexically correct non-foreign name, literally ';flat potato dish'; or banda - this usage predominates in the Dz奴kija region) - potato pudding made with grated potatoes and eggs. Usually served with sour cream and/or spirgai.
http://en.wikipedia.org/wiki/Lithuanian_鈥?/a>
KUGELIS:
2 lbs. bacon
1 small onion, chopped
6 potatoes, grated
4 to 5 Tablespoons flour
1 Tablespoon salt
1/4 teaspoon pepper
3 eggs, beaten
1/2 cup margarine
1 small can evaporated milk
Fry bacon and onions until soft; drain off grease. Wash and grate potatoes in large bowl. Add flour, salt, pepper and mix well. Blend in eggs, margarine and evaporated milk. Stir in bacon-onion mixture. Pour into greased baking dish. Bake at 450 degrees for 45 to 60 minutes or until top is nicely browned. Serve with sour cream.
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Our family makes this for a main dish; even though it is considered a pudding. To me, it's more like a potato casserole.What is a winning recipe for a foreign food competition for school? Any recipes?Please leave country its from.
Crab Rangoons China
1 package won ton wraps{I prefer round}
1 package-8ounces-cream cheese
1\2 cup flaked crab meat
1\2teaspoon garlic powder
1/4teaspoon Chinese five spice.
Mix all ingredients except won ton wraps in a mixing bowl until well mixed. If using the round won tons put a teaspoon of filling in the middle of the wrap. moisten the outside edge of won ton with water and then fold over one side to make a half circle. Press edges with a fork to crimp the edges. Deep fat fry until a light golden color . Drain on paper toweling. If using square won ton put teaspoon of filling in the center of won ton and moisten the corners with water. Bring opposite corners together and pinch together and then give a slight twist of the top. Fry like above.
Irish soda bread
1lb/ 1/2kg/ 4 cups plain flour
1 tsp salt
1 tsp baking soda
1 tsp sugar (optional)
1pt/ 1/2 lr/ 2 cups buttermilk or sour milk
Sieve the dry ingredients into a large bowl. Scoop up handfuls and allow to drop back into the bowl to aerate the mixture. Add enough buttermilk to make a soft dough. Now work quickly as the buttermilk and soda are already reacting. Knead the dough lightly - too much handling will toughen it, while too little means it won't rise properly.
Form a round loaf about as thick as your fist. Place it on a lightly-floured baking sheet and cut a cross in the top with a floured knife. Put at once to bake near the top of a pre-heated oven, gas mark 8, 450掳F, 230掳C, for 30-45 minutes. When baked, the loaf will sound hollow when rapped on the bottom with your knuckles. Wrap immediately in a clean tea-towel to stop the crust hardening too much.
Shepherd's Pie
2 cups cooked chopped meat
1 tablespoon finely chopped onion
2 cups gravy
salt and pepper
2 cups mashed potato, prepared with milk and seasonings as desired
salt and pepper
1/8 teaspoon paprika
1 tablespoon butter
Combine meat, gravy, and chopped onion; season with salt and pepper to taste. Line the bottom of a buttered baking dish with a layer of half of the seasoned mashed potatoes. Add meat mixture then cover with remaining mashed potatoes. Or, meat and gravy can be put in the baking dish first then topped with all of the mashed potatoes. Dot mashed potato topping with butter, sprinkle with salt, pepper, and paprika, then bake for about 30 minutes at 400掳, or until potato topping is browned and the Shepherd's pie is thoroughly heated.
Both of these are traditional Irish dishes. Serve the soda bread with butter. Some people put raisins in the dough, but you don't have to. As far as Shepherd's Pie; make several--they're not very big.
Hi Emma!
Here are some colombian ideas.
1.Coconut rice.
Prepare the rice as usual, but instead of using water, use coconut milk. Try also adding raisins. (You only need rice and milk)
2.Patacones
You need
- 4 green plantains (do not use yellow, or yellowish green. It vastly changes the taste)
- vegetable oil
- salt
Now, do this.
-Peel Plantain, and cut it width wise into 3 or 4 pieces.
I have found that the easiest way to peel the plantain is to cut roughly 1/4'; off of each end of the plantain (the very tips), and then carefully, without cutting into the plantain itself, slicing the skin down one side.
-Once you have slit the skin on one side, you can gently pry the peel off with your fingers.
-Heat 1'; of vegetable oil on medium heat until hot.
-Fry plantain pieces on both sides for about 3 minutes, or until the pieces are golden.
-When they are golden, remove from pan and place onto a plate covered with a paper towel.
-Flatten the fried plantain.
I do this by placing the pieces one at a time between 2 pieces of waxed paper, and flattening with my hands.
Be careful not to put too much pressure, or the plantain will stick to the waxed paper.
-Just gently flatten them till they are about 1/4'; thick.
-Place in the hot oil again and fry until both sides are golden brown.
-Drain on paper towel covered plate (be sure to change paper towels in between the 2 fryings) and sprinkle with salt.
-Serve immediately.
For an extra special treat, eat the patacones with a thin slice of queso blanco (salty white cheese) on top or ahogao' (tomatoes with onion and ketchup).
3, Beef and Potato Empanadas With Salsa Picante
You need:
*For the Salsa Picante
-1 large white onion, finely chopped
-3 large tomatoes, diced
-1/4 cup fresh cilantro, chopped
-1/2 cup finely chopped green bell peppers
-1-2 jalapeno pepper, finely chopped (depending on how hot you want it) (optional)
-2 limes, juice of
-1 teaspoon olive oil
- salt, to taste
- pepper, to taste
For the filling
-1/2 lb hamburger meat
-1 teaspoon minced garlic
-1 medim onion, finely chopped
-2 medium potatoes, peeled and cut into 1/2 inch cubes
-1 teaspoon salt
-2 teaspoons goya adobo seasoning, with comino (seasoning mix made by Goya)
-1 package goya sazon goya with coriander and annatto (another Goya mix)
- water
For the Dough
-2 cups pre-cooked white cornmeal (I use the brand P.A.N.)
-2 1/2 cups water
-1 teaspoon salt
- vegetable oil
Now, do this:
To Prepare the Salsa Picante.
-Prepare the day before you plan to make the empanadas.
In a medium sized container with a lid, mix all ingredients for the salsa picante.
-Cover tightly, and put in the fridge for at least overnight, preferably a bit longer, in order to let the flavors blend.
-Keep refrigerated until ready to serve.
To Prepare the Filling.
-In large skillet, saute hamburger meat, onions, and garlic over medium heat until the hamburger meat is crumbled up and browned.
-In a large pot, combine the browned meat mixture with the remaining filling ingredients.
-Cover mixture with 1/2'; of water and bring to boil.
-Let boil for one minute, then cover and turn heat to low.
-Simmer, stirring occasionally, for approximately 15-20 minutes, or until the potatos are tender and the water is absorbed.
-If the water boils out before the potatos are tender, add more water, 1/4 cup at a time until the potatos are tender and the water is all absorbed.
-When the filling is ready, turn off heat and allow to cool to room temperature.
To Prepare the Dough:.
-While the filling mixture is cooling, combine all the dough ingredients in a large bowl.
-Knead until smooth and form.
-When the filling mixture is cooled to room temperature, divide dough into 6 equal parts.
-Roll each part up into a ball, and shape into a circle, approximately 1/8'; inch thick (I use my hands for this, I find that a rolling pin only sticks to the dough).
-In the center of each circle, place approximately 2 Tbsp of filling.
(Leave a marging of about 1/4-1/2'; around the filling, in order to fold the empanada).
-Fold the dough in half, so it covers the filling.
-Pinch the edges together.
-If there are any cracks in the dough, or around the edges, simply put a little bit of water on your finger and smooth the cracks together.
-Deep fry the empanadas in hot vegetable oil until the outsides -are golden brown.
-Serve with Salsa Picante.
4.Torta De Coco (Coconut Cake)
You need
-1 1/2 cups sherry wine (a drinkable not too dry sherry(NOT cooking sherry)
-8 ounces raisins
-2 cups sugar
-3 cups water
-2 cinnamon sticks
-7 ounces shredded unsweetened coconut (dessicated is fine)
-1 poundcake (the recipe I use provides a 10-inch cake)
-10 eggs, separated
-2 teaspoons ground cinnamon
- butter, for the pan
Now, do this:
-Soak the raisins in the sherry.
-Pre-heat the oven to 375 degrees.
-In a saucepan, combine the sugar, the water and the cinnamon sticks and cook over medium heat, stirring occasionally, until it forms a thick syrup.
-Add the coconut, stir well, and cook another three minutes, stirring occasionally.
-Remove from heat and allow to cool; when cooled, remove and discard cinnamon sticks.
-Grate the poundcake into a large bowl.
-Beat the egg yolks and add them to the pound cake along with the coconut mixture, the raisins and sherry and the ground cinnamon.
-Butter a ten inch springform pan.
-Beat the egg whites until they form stiff peaks.
-Fold them, using a rubber spatula, into the cake mixture, blending well but gently.
-Pour the batter into the prepared pan and bake for an hour, or until a knife inserted in the center comes out clean.
-Cool on a rack before opening the springform pan.
-Note: Even the best springform pans leak sometimes, so wrap the bottom with some foil and place a cookie sheet on the oven shelf beneath the shelf on which you bake the cake.
I hope you win the competition!!! Good luck!!
SAI
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