Any Foreign Recipe

[jan]

Do you have a favorite foreign dish you like and would like to share...

[jan]

Jan's Chile Verde

2 lbs boneless pork, cut in bit size pieces, or 4 pork steaks, or 6 pork chops
2 cans chicken broth 1 tsp ground cumin Salt & Pepper to taste
2 cans stewed tomatoes 1 Cup medium salsa 1 medium onion, chopped
minced garlic or 1/2 tsp garlic powder Cooked rice

Place the meat in a large deep skillet or Dutch oven, add just enough water to cover the meat and heat on medium heat. When the water has evaporated about half way, add the chicken broth and other ingredients. Continue cooking at medium heat for about 1-2 hours, depending on the type of meat used. Serve over cooked rice.
Note: Sometimes I throw a cup of instant rice in the chile verde and let sit several minutes. When I do this, I also have flour tortillas and grated cheese......put the chile verde on the tortilla and some grated cheese on top...roll up and eat...
It is even better the next day.

[jan]

Another way I fix this, is to add chopped green pepper, fresh tomatoes, with the onion and don't use the salsa....maybe a chopped seeded jalapeno pepper.

[exgovie]

Almost Hungarian Goulash

veggie, meal, revision, fair

1 teaspoon vegetable oil
2 centiliter garlic, minced
1 cup onions, chopped
6 oz fresh mushrooms, sliced
2 cup tomato juice
32 oz kidney beans, canned
1 tablespoon lemon juice
1 teaspoon sugar
2 tablespoon paprika
1/8 teaspoon cayenne pepper
1 teaspoon caraway seeds
1/2 bay leaf
1/16 teaspoon ground cloves
1 salt & pepper to taste
3 tablespoon all-purpose flour
1/4 cup water

Heat oil in a medium sauce pan over medium high heat. Add garlic and
cook several minutes, until lightly browned. Add onions, mushrooms,
and 1/2 cup of the tomato juice. Cover and cook 10 minutes, stirring
several times. Add remaining ingredients, except the flour and water.
Reduce heat to low, cover, and cook 15 minutes.

In a small bowl, stir water into flour, mixing until smooth. Add to
sauce pan. Cook 5 minutes, stirring frequently. Serve over hot
noodles.

calories: 170 per serving

Source: Lean and Luscious and Meatless by Bobbie Hinman and Millie
Synder ISBN 1-55958-110-7

Revisions: Filling and healthy for you but recipe lacks zip. Increased
paprika, added cayenne, caraway seeds and the bay leaf. Have not
tried this yet.

Yield: 6 servings

[exgovie]

Beef Stroganoff (Old)

meats, pasta, meal, old

8 oz wide noodles
2 tablespoon butter
2 lb sirloin steak cut into thin strips
4 oz can sliced mushrooms; drain reserve liquid
3 tablespoon flour
1 envelop lipton onion soup mix
2 1/4 cup water
1/2 cup sour cream

Cook noodles and drain. In a large skillet, melt the butter and brown
the meat and mushrooms. Remove meat from skillet. Into skillet stir
flour and onion soup mix; gradually add water and the reserved
liquid. Return meat and mushrooms. Simmer covered for 10 minutes.
Blend in the sour cream and heat through. Serve over the noodles.

Source: unknown over 20 years ago

[Sandra]

that sounds so good.

[exgovie]

Greek Penne

main dish, pasta, veggie, good, greek

12 oz penne
5 teaspoon olive oil
2 tablespoon pine nuts
5 cloves garlic; minced
10 oz pkg frozen chopped spinach; thawed & drain well
6 each plum tomatoes; chopped
1/2 cup fat-free cottage cheese
8 oz feta cheese, divided
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1 tablespoon basil, dried
4 oz black olives; chopped

Cook the pasta according to the directions on the package. Drain and set
aside. If necessary, cover to keep warm.

Press the cottage cheese through a strainer into a small bowl. Add 4 oz of
feta cheese. Using a fork combine the cheeses.

Meanwhile, spray an unheated large skillet with olive oil no-stick spray.
Add the pine nuts. Cook and stir about 5 minutes or until the pine nuts are
lightly golden. Add 3 teaspoons of olive oil. Add garlic and cook until
starting to brown. Do not burn. Then stir in the spinach, tomatoes,
olives, basil and cook about 3 minutes or until heated through, stirring
occasionally.

To serve, place half of the hot pasta in a bowl. Drizzle with 1 ts of the
remaining olive oil. Gently toss until coated. Add the remaining pasta,
drizzle with the remaining 1 ts of oil and gently toss. Then add the
spinach mixture and toss. Finally add the feta mixture, salt and pepper.
Toss until well combined. Sprinkle the other 4 oz of feta cheese on top as
it is served.

Comments: May want to deseed the tomatoes to cut the amount of liquid. May
replace spinach with chopped brocoli for different taste.

Yield: 6 servings

[exgovie]

Italian Pasta Fajoile

main dish, pasta, veggie, good, italian

1 lb pasta elbows or other
small shape pasta
3 quart water
2 tablespoon salt
1/4 cup olive oil
2 medium onion, diced
1 medium green pepper, diced
1 small zucchini, diced optional
32 oz tomato canned, crushed
6 oz tomato paste
1 teaspoon pepper
1/2 cup celery, finely chopped
2 tablespoon garlic, minced
1 tablespoon italian seasoning, dry
1 tablespoon oregano, dry
16 oz white kidney (cannelli)
or great northern beans

In a large pot add 3 quart water and the 2 Tbs of salt. Bring to a
boil and cook pasta until al dente. Drain, reserving the liquid and
set aside.

In a deep skillet saute' onions in olive oil until translucent. Add
the garlic, celery,(any optional vegetables) and green pepper
continue saute until onions are brown and vegetables soften. Stir in
the Italian seasoning, pepper and the oregano.

Add tomatoes and tomato paste. Lower heat to simmer, cover and cook
slowly for 20 minutes.

Add beans to cooking sauce and cook a few more minutes to heat
through and blend.

Stir the cooked pasta into the sauce. Add reserved pasta liquid until
desired sauce consistency is reached.

Serve with a sprinkle of grated parmesan on top and a good hot
homemade bread.

Source: Recipe is a combination of three different recipes that I
combined and adjusted for my tastes.

Yield: 4 servings

[Mrs. Alendar]

This was the first recipe for this Dutch treat that I know of on the web. I got it from my best friend's sister. She is Willy and I'm the one who posted it to allrecipes.com .
Willy's Stroopwaffels

Recipe By : Willy
Serving Size : 24
Preparation Time :1:00
Categories : Desserts Tried & True

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 cups flour
1/2 cup sugar
1 cup butter
2 eggs
1 package yeast
1/2 cup water -- warm
SYRUP:
1 1/2 cups brown sugar
1 cup butter
1 teaspoon cinnamon
6 tablespoons dark corn syrup

Dissolve yeast in warm water. Cut 1 cup butter into flour. Mix in
sugar, eggs, and yeast mixture. Mix well. Set aside to rise 30-60
minutes. Roll dough into balls and bake in pizelle iron. Make
syrup. Boil all ingredients till at soft-ball stage. Split waffles in
half and spread cut sides with warm syrup. Then put the halves back
together.

[jan]

I love these sandwiches, tho I have never tried making them...around here they are hard to find.

[exgovie]

Beef Stroganoff (Old)

meats, pasta, meal, old

8 oz wide noodles
2 tablespoon butter
2 lb sirloin steak cut into thin strips
4 oz can sliced mushrooms; drain reserve liquid
3 tablespoon flour
1 envelop lipton onion soup mix
2 1/4 cup water
1/2 cup sour cream

Cook noodles and drain. In a large skillet, melt the butter and brown
the meat and mushrooms. Remove meat from skillet. Into skillet stir
flour and onion soup mix; gradually add water and the reserved
liquid. Return meat and mushrooms. Simmer covered for 10 minutes.
Blend in the sour cream and heat through. Serve over the noodles.

Source: unknown over 20 years ago

Yield: 4 servings

[exgovie]

Beef Jardiniere

meats, good, meal, old

1 1/2 lb chuck roast, boneless
16 oz cn tomatoes
1 teaspoon sugar
1 teaspoon salt
1 bay leaf
1 bouillon cube
1/4 teaspoon thyme, dried
1/4 teaspoon pepper
4 medium carrots
16 oz cn sweet peas

Trim all the fat from the meat and cut into bite size cubes. Peel and
cut carrots into fourths. In a large skillet quickly brown the meat
using trimmed fat for oil. Stir in the tomatoes breaking them up with
the spoon. Add the seasonings and carrots. Cover and simmer for 1 1/2
hours. Stir in the peas and heat through. Serve over noodles or rice.

Source: unknown over 20 years ago