Banana bread (South Africa)
Caribbean Grilled Chicken (da qui) Barbecue (da qui)
INGREDIENTS
  • 1 and a half cups of cake flour
  • 1/2 cup whole-wheat flour
  • 2 teaspoons baking powder
  • 2 eggs beaten
  • 1/2 cup butter
  • 1 cup sugar
  • 1 teaspoon vanilla essence
  • pinch of salt
  • 6 bananas, mashed


Beat butter and sugar until the mixture is creamy.

Add the vanilla and eggs, beating the mixture thoroughly.
Sift the dry ingredients, except the whole-wheat flour, together.
Add the whole-wheat flour to the dry ingredients and mix well.
Add the dry ingredients to the egg mixture. Add the mashed bananas and mix thoroughly.
Grease a bread pan and spoon the mixture into the pan.
Bake in a preheated oven at 350 degrees Fahrenheit for about one hour.

Variations:

Add 1/2 cup cake corn flour and omit the whole-wheat flour.
Instead of whole-wheat flour, use bran.

Cucina Filippina (fonte)

Chicken and Pork Adobo

1 cup distilled white vinegar (or cider vinegar)
1 cup water
2 tablespoons peeled and crushed garlic
2 teaspoons salt
2 pieces of bay leaves
half teaspoon freshly ground black pepper
1 pound chicken, cut into serving pieces, Chinese style
2 pounds pork butt, cut into cubes
soy sauce
oil


Add vinegar, water, garlic, salt, bay leaves and pepper into a large casserole. Bring to a boil. Add the meat, cover and bring to a boil. Simmer and cook for about 30 minutes. Sprinkle liberally with soy sauce and cook for an additional 10 minutes. Remove met and reduce sauce. Remove sauce to a bowl. Put oil into the casserole and brown cooked meat. Drain oil from the casserole, and return the reduced sauce back with the meat.

Serve with rice.

Pancit Canton ni Manong Ken

1 whole chicken, hacked into pieces, boiled in a big casserole with one medium sized onion, 2 sticks of celery and pepper corns. Cover chicken with enough water. Remove meat from bone and don't forget to save the stock!
1 lb pork, sliced into thin strips
1 cup shrimp, cooked, deveined and unshelled
1 can straw mushrooms
1 can water chestnuts
1/2 head of bok choy (pechay) or 1/2 head cabbage, sliced into julien (sp) strips
1 piece of carrot, julienned
a few pieces of snow pea pods
1/2 lb mussels or scallops (optional)
soy sauce to taste
patis to taste
salt to taste
2 cloves of garlic, chrushed
1 medium sized onion, sliced
ground black pepper, fresh if you can
oil for frying
1 or 2 packages of pancit canton or a package of vermicelli or angel hair pasta. If you really can't find pancit, try egg noodles - although they may be soft, or spaghetti if you're that desperate
4 or 5 green onions
1 lemon

Heat oil in a pan (or wok if possible). Sautee garlic and onion slices until the onion is transparent. Add chicken and pork. Cook until pork is brown. Add half of the chicken stock. Boil for about three minutes. Add salt, soy sauce or patis to taste. Also sprinkle some ground black pepper. Simmer for about another three minutes. Add shrimps, mushrooms, carrots and other ingredients except the noodles itself. Simmer for another 3 minutes or so (covered). Add the remaining stock. Adjust the taste with salt, pepper, patis and soy sauce. Add the noodles. Mix thoroughly until noodles are soft.
Garnish with sliced green onions and sliced lemon. Serve with lemon juice.

EGITTO (Fonte)

Hummus bi-Tahina

1 cup chickpeas
1 cup tahina sauce *
1 tablespoon lemon juice
olive oil
parsley leaves
chili powder
slices of lemon
Soak the dried chickpeas overnight. Drain, add fresh water, and simmer until tender, about 1 hour. Drain. Set aside a spoonful of whole chickpeas for decoration and mash or pound the rest. Add tahina sauce* and lemon juice to chickpeas and blend to a smooth paste. Sprinkle top with olive oil and garnish with whole chickpeas, finely chopped parsley, chili powder and slices of lemon (optional).

Variations: Canned chickpeas may be used and therefore omitting the soaking and simmering step. You may use a food processor or blender to make the puree. Being a local or baladi recipe, the amount of lemon juice may vary according to taste from 1 up to 6 tablespoons. However, I would recommend using fresh ingredients.

Tahina Sauce (Salatit tahina)

1 cup tahina (sesame seed puree, available in specialty food stores or the international section of large groceries)

  • 1 ½ to 2 cups of water
  • 2 tablespoons lemon juice
  • 1 tablespoon vinegar
  • ½ teaspoon cumin
  • 1 small onion, chopped
  • 3-5 crushed garlic cloves (optional)
  • finely chopped parsley (optional)
  • salt

To tahina, add water, lemon juice, salt, cumin and vinegar then stir thoroughly until well blended and a smooth paste will result. Or, dissolve salt in water, then add cumin, lemon juice and vinegar. Stir, then gradually add tahina stirring constantly. Add any or all of the optional ingredients, according to taste. You may also use a blender or food processor at a slow speed.

Fava Beans Supreme

Ingredients:

  • 2 (19 ounce) cans fava beans (use fresh if you have them, take off the pods and boil them until tender, cool and then slip off the)
  • 3 tablespoons olive oil
  • 3 large onions, chopped
  • 5 cloves garlic, minced
  • 2 tablespoons hot red pepper flakes
  • 1/4 cup tomato sauce
  • 3/4 cup hot water
  • 3 tablespoons fresh parsley, chopped
  • salt and pepper
  • 2 tablepoons Hungarian paprika

Instructions:

1. Heat oil in a large saucepan& over medium heat saute the onions& garlic until golden.
2. Stir in remaining ingredients except the beans.
3. Bring to a boil, reduce heat and simmer 30 minutes (add a bit more water if it reduces too much- the sauce should have some liquid to it).
4. Gently stir in the fava beans and let stand for a few minutes so the beans absorb some of the flavor from the sauce.

Hawaii - Spicy Baked Shrimp

/2 cup Oils of Aloha Macadamia Nut Oil
2 cloves garlic, minced
2 tablespoons Cajun or Creole seasoning
2 tablespoons fresh lemon juice
1 tablespoon honey
1 tablespoon soy sauce
1 pound large shrimp, shelled and deveined
Lemon wedged for garnish
French bread, thinyly sliced

In a 13x9-ince baking dish combine oil, garlic, Cajun seasoning, lemon juice, honey and soy sauce. Add shrimp and toss to coat. Refrigerate at least 1 hour. Preheat oven to 450 F. Bake until shrimp are cooked through, about 8 to 10 minutes. Garnish with lemon wedges and serve with French bread. Makes 4 servings.

Ingredients:
  • ¾ cup vegetable oil
  • Juice of 3 limes
  • 6 cloves garlic, chopped
  • 1½ tsp. ground black pepper
  • 1 tsp. Fiery Scotch Bonnet Hot Sauce
  • 2 tsp. oregano
  • 1½ tbs. cilantro
  • 3 pounds boneless chicken breast

Preparation:

Combine the oil, juice, and seasonings. Place the chicken in a glass or ceramic dish, pour the marinade over the chicken, and cover. Marinate in the refrigerator for 2 to 3 hours. Grill the breasts for about 12 minutes on each side.

INDIA (da QUI)
Mango Kulfi - Indian ice cream

Yield: 6 servings

1 tb Unflavored gelatin
3 tb Water
4 Ripe mangoes
1/2 c Sugar
1 tb Lemon juice
1 1/2 c Whipping cream, whipped stiff
Shelled roasted pistachios ground

Mango Kulfi is a delightful Indian ice cream. Although it does not have a custard base it does have a soft, creamy texture. You don't even need and electric ice cream gizmo to make it! Kulfi is usually molded into individual portions and garnished with lots of ground roasted pistachio nuts.
Place water in a small saucepan; sprinkle with gelatin. Allow to soften for five minutes; cook over low heat until dissolved. Peel and pit mangoes. Puree flesh in a blender or food processor. You should have 3-1/2 cups puree. Place mango in a large bowl; add sugar, lemon juice and dissolved gelatin. Stir until the sugar dissolves.
Fold whipped cream into mango mixture. Place bowl in freezer until mixture is half frozen; about one hour. Remove from freezer; beat until smooth. Pack into individual bowls or molds; return to freezer
and freeze until about half frozen but still creamy. Garnish with plenty or ground roasted pistachio nuts. Makes 6 1 cup molds

SIMPLE EGG CURRY

INGREDIENTS:
4 eggs
2 oz butter
1 large onion, finely sliced
2 tsp curry powder
1/4 tsp ground ginger
1/4 green pepper, seeded and chopped salt
1 tbsp lemon juice, or 1 dessertspoon lime juice
1/2 pint water

METHOD:
Hard-boil the eggs, shell and halve them. Heat the butter and fry the onion until lightly browned. Add the spices and cook gently for 1 - 2 minutes, then stir in the chopped green pepper and 1/4 teaspoon salt.
Add the water, blend in and stir until the sauce has thickened. Add the lemon or lime juice and put in the eggs, cut surface down. Spoon the sauce over them and leave about 10 minutes for the eggs to heat through before serving. Serve with freshly boiled rice.

GREEN CHICKEN CURRY

INGREDIENTS:
1 cup sliced chicken breast
2 cups coconut milk
2 tbsp green curry paste
2 green chillies, cut longways
2 tbsp fish sauce
2 tbsp vegetable sauce
1 cup frozen baby beans

METHOD:
Stir-fry green curry paste for 1 minute. Add chicken and fish sauce. Fry until cooked, add coconut milk, bring to the boil. Add beans and chilli. Serve.

Indian Pudding

1 qt. milk
1 Tbsp. pearl tapioca
2 Tbsp. cornmeal
1/2 cup molasses
1/2 cup sugar
1 egg
Salt

Combine all. Bake slowly at 300 degrees for 2 hours. Serve with whip cream.

1 qt. milk
1 Tbsp. pearl tapioca
2 Tbsp. cornmeal
1/2 cup molasses
1/2 cup sugar
1 egg
Salt

Combine all. Bake slowly at 300 degrees for 2 hours. Serve with whip cream.

Sharifa's West Indian Coco Bread

1 cup granulated sugar
1 cup warm (105-110*F) water
4 packages active dry yeast
8 cups all-purpose flour
3 sticks butter or margarine, at room temperature
4 large eggs, beaten
Grated meat of 1 coconut
1/4 teaspoon vanilla essence or vanilla extract
2 teaspoons salt

In a large bowl, dissolve the sugar in the warm water. Add the yeast, mix, and set aside for a few minutes, until foamy. (If the yeast doesn't bubble up, discard the mixture and start again with fresh
ingredients.) Stir 3 cups of the flour into the yeast mixture and mix until smooth. In a medium bowl, cream together the butter, eggs, coconut, essence or extract, and salt until smooth. Add to the yeast and flour mixture and beat until the dough is smooth. One cup at a time, add the remaining 5 cups of flour, and mix until the dough is stiff and pulls away from the bowl. Begin kneading the dough in the bowl, then turn out onto a lightly floured board. Knead until the dough is elastic and smooth, 5 to 10 minutes, adding more flour if necessary. Place the dough in a lightly greased bowl, cover with a towel, and set aside to rise until double in size; 1 hour. Remove the dough from the bowl and divide in half. Shape into 2 loaf shapes. Cover the loaves with a towel and set aside to rise a bit, 30 minutes.

Meanwhile, preheat the oven to 350*F.
Place the loaves on a baking sheet or baking tiles and bake until golden brown, about 1 hour. Cool on a wire rack.

HASTY INDIAN PUDDING

1/2 cup yellow cornmeal
1/4 teaspoon salt
2 1/2 cups whole milk
1/3 cup molasses
1 teaspoon pumpkin pie spice
1 pint vanilla ice cream

In a medium saucepan, whisk together the cornmeal and salt. Slowly whisk in the milk until smooth. Whisk in the molasses and spice. Bring to a boil over medium heat, stirring almost constantly. Reduce heat to medium low and simmer gently, stirring often, until very thick and creamy, 8 to 11 minutes.

Serve the warm pudding spooned into 6 dessert bowls. Top each serving with a scoop of ice cream. Yield: 6 servings.

Murgh biryani

4 small peeled and halved onions
2 Bay leaves
about 1 liter water
1 chicken about 1.5-2 kg
1 teaspoon saffron
750 gr basmati rice
100 gr ghee
5 shredded cloves of garlic
7 cloves
10 Gardamompods
2 Cinnamon sticks about 7 cm
50 gr blanched almonds
100 gr sultanas

Garnish:
4 hard boiled eggs sliced
1 large onion shredded and crispy fried

In a large pot, the chicken has to fit, get the halved onions and bay leaves and the water to the boil. Add the chicken and simmer for about 2 hours until the chicken meat is tender.
Take the chicken from the pot, keep the stock and the onions. Let the chicken cool or if you have asbestos hands go ahead and remove the meat from
the bones, discard the bones and the skin. Put the meat in a bowl and cover with foil and place in an oven heated at 150 ?C just to keep it warm.

In a saucepan bring about 1.5 dl of the stock to the boil. Put the saffron in a bowl and pour the boiling stock over the saffron and leave for about 10
minutes. In the meantime wash the rice and get rid of any stones or whatever.
Melt the ghee in a big pot. Take the onions from the stock, and add to the ghee together with the garlic, the cloves, cardamom and cinnamon and simmer
on a low heat for 4-5 minutes.

Add the rice and stir well so that all the rice grains get in contact with the spices. Then pour through a sieve the rest of the stock until the rice is covered, pour the saffron water through the sieve, and get to the boil.
Without a lid on the pan leave to simmer for 10-15 minutes, I said cooking is not a science. If needed add more of the stock or boiling water. Mix the
rice with the almonds, raisins and the chicken.

Put the warm rice on a preheated plate and garnish with the egg and crispy fried onion and serve warm.

Pit barbecue sauce

1 lb butter 2 cups of vinegar ½ cup Worcestershire sauce 3 cups of catsup 1 tablespoons onion juice or ¼ cup finely minced onion 1 tablespoon hot sauce 3 toes of garlic ¼ cup of Mrs. Dash spices 1 tablespoon salt Dash of black pepper ¼ teaspoon crushed red pepper

Place in a heavy pot and bring to a boil, then adjust heat to simmer for thirty minutes.

Excellent for use with pork or beef

Homemade Sweet Barbecue Sauce

1 medium onion chopped 2 tablespoons butter 1/2 cup brown sugar 1 tablespoon vinegar 1 15 ounce can tomato sauce 1 tablespoon dry mustard

Sauté onion in the butter. Add the rest of the ingredients, bring to a boil and reduce heat to simmer for five or ten minutes.

Pour over beef or pork and bake in oven or cook on the Barbie. Enjoy

Georgia Barbecue Sauce

1 medium onion chopped 3 toes of garlic sliced ½ cup of olive oil

Sauté these ingredients until onion is clear.

1 15 ounce can of tomato sauce 1 cup of water ½ teaspoon salt ½ teaspoon of pepper ½ cup of lemon juice ¼ cup vinegar 4 tablespoons brown sugar 2 tablespoons of prepared yellow mustard

Mix everything together, bring to a boil, instantly reduce heat and simmer for about a half hour.

Superb with beef or pork,

South Carolina Barbecue Pork with Mustard Sauce

2/3 cup of yellow mustard ½ cup packed brown or light brown sugar ½ cup white vinegar ½ cup water 4 or 5 toes of garlic crushed ¼ cup dried onion flakes ½ teaspoon hot sauce 1 tablespoon soy sauce

Combine mustard, brown sugar, water, dried onion flakes, vinegar, soy sauce, crushed garlic and pepper sauce in a small sauce pan. Boil, and reduce heat to simmer for thirty minutes.

Fantastic poured over a pork tenderloin or pork roast.

Barbecue Beef

½ cup water ¼ cup vinegar 1 cup catsup ½ cup onion 2 tablespoons Worcestershire sauce 1 tablespoon yellow mustard 2 tablespoons brown sugar Dash of salt Sprinkle of pepper

Add all ingredients and bring to a boil, reduce heat and simmer for thirty minutes.

4 to 5 pounds of round or tenderloin beef Lay raw meat in a roasting pan cover with sauce and cover. Bake at 350 degrees for 2 hours.

Melts in your mouth.

Chinese Barbecue Chicken

½ cup of strong chicken broth 1/3 cup soy sauce 3 tablespoons brown sugar 3 tablespoons vinegar 1 teaspoon of ground ginger 3 toes of garlic crushed Accent Fresh ground pepper

Three pounds of chicken, drumsticks, breasts, wings boneless thighs your choice.

Marinate chicken for two hours. Bake chicken in 350 degree oven uncovered for one hour, turn chicken and baste a couple of times.

Baby drumsticks, breast strips or separated wings parts make great hors d?oeuvres.

Simple Indoor /Outdoor Meat Loaf

2 pounds good hamburger 2 eggs 2 cups of bread crumbs or oatmeal ½ cup onion finely minced 2 tablespoons of celery salt or I cup finely chopped celery with leaves 1 teaspoon of garlic or 2 chopped garlic toes Dash of black pepper ½ cup of your own home made World Famous BBQ sauce

Mix crumbs, onions, 2 tablespoons of water celery, garlic salt, pepper and the eggs. Add he beef and i/2 cup of BBQ sauce and mix well using hands. Put in a loaf pan, bake for 30 minutes at 350 degrees. Dump the excess grease. Cover lavishly with the BBQ sauce and keep baking until thermometer reaches 150 degrees. Add more BBQ sauce and if you like and serve.

Crock Pot Barbecue

1 to 2 pounds of meat, beef, pork, chicken, duck, yak, turkey, iguana, what ever you prefer in a crock pot. Cover with your favorite BBQ sauce. Cook for 2 to 3 hours. Remove meat and pull apart. Put back in the pot and cook for another half hour. Great on a roll or as a main dish with fries and Cole slaw.

Carolina Sauce for Meat

2 cups prepared mustard ¾ cup of cider vinegar 1 tablespoon chili powder ½ cup packed brown sugar ½ cup of beer (can be non-alcoholic) 1 teaspoon black pepper 1 teaspoon of white pepper 1 ½ teaspoons Worcestershire sauce 3 tablespoons of warm butter 1 ½ teaspoons of liquid smoke 1 teaspoon red hot sauce

In a heavy sauce pot combine brown sugar, mustard, vinegar and beer mix well; add all three peppers and chili powder. Bring to a boil and instantly remove from heat and turn down stove to simmer for about twenty minutes. Add Worcestershire sauce liquid smoke and butter and simmer for about ten minutes. Add dashes of hot sauce to taste. Excellent for use on any meat.

Meat of your choice can either be cooked on the Barbie or in your oven. When meat is almost done add BBQ sauce and brown out.

Mop Sauce

Any meat or poultry uses mop sauce for extremely good flavor.

1 cup of cider vinegar or white wine 2/3 cup of olive oil 6 Tablespoons Worcestershire sauce 4 tablespoons of butter 2 tablespoons dry mustard 3 cloves crushed 1 lemon sliced thin 2 tablespoons ginger grated

Combine everything in a sauce pan and simmer until all flavors are well blended. Use to baste meat or poultry.

Shish Kabob

2 pounds of beef tenderloin 1 tablespoon of salt 1 dash of black pepper 1 medium onion chopped ¼ cup of fresh squeezed lime juice

Cut and trim beef into one by one and a half inch cubes. Stir all of the ingredients (meat also) together in a mixing bowl and refrigerate covered overnight. Heat grill to max. Thread beef on presoaked wood or bamboo skewers six or seven pieces on each. Put a light coat of oil on the grill grate and place kabobs on the grill. Cook three to four minutes on each side ten to fifteen minutes total.
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