Brazilian Cheese Bread (Pao de Queijo)

 

½ c. olive oil or butter

1/3 c. water

1/3 c. milK

1 t. salt

2 c. tapioca flour

2 t. minced garlic

2/3 c. Parmesan cheese

2 beaten eggs

Preheat oven to 375 degrees. Pour olive oil, water, milk, and salt into a large saucepan, and place over high heat. When the mixture comes to a boil, remove from heat immediately, and stir in tapioca flour and garlic until smooth.

Set aside to rest for 10 to 15 minutes. Stir the cheese and egg into the tapioca mixture until well combined, the mixture will be chunky like cottage cheese. Drop rounded, 1/4 cup-sized balls of the mixture onto an ungreased baking sheet. Bake in preheated oven until the tops are lightly browned, 15 to 20 minutes.

Peanut Dipping Sauce

 

1 T. grated fresh ginger 

1 lg clove garlic

1/4 c. orange juice

1/8 c. lime juice

1/8 c. soy sauce

1/8 c. maple syrup

1/8 c. sesame oil

1/2 c. unsweetened peanut butter

1/4 t. chili powder 

1/4 t. salt

Combine in blender. Serve with Spring rolls.

Feijoada

Brazil

6 strips raw bacon, cut in pieces

4 medium onions, diced

6 cloves garlic, minced

2 lb. smoked sausage

2 lb. boneless beef, cubed

28 oz. stewed or diced tomatoes

4 c. water

2 T. yellow mustard

5-6 c. cooked black beans

salt and pepper to taste

Saute onions with bacon. Place all ingredients into a large crockpot and cook on high for about 6 hours. 

Doris V.'s Ole Koeken

1 1/2 c. milk

1 1/2 c. water

Heat until warm. Add:

3/4 c. sugar

2 t. salt

4 eggs, slightly beaten

1 t. vanilla

1 T. soft butter

1 package raisins ( or half currents)

1 apple, cut fine

6 c. sifted flour

Dissolve 2 yeast cakes in 1/2 cup warm water and 1/2 teaspoon sugar. Combine ingredients in order. Allow 1 hour to rise. Stir and allow to rise again. Batter will be soft and thin. Drop by tablespoonfuls into deep fat fryer which is about 360 degrees. They should flip themselves when the first side is done, but if not then turn when golden. Remove when golden brown on both sides. Set on paper bags to drain fat. Roll in sugar. Taste best when warm.

Ginger Tea

Kenya

2 c. water
1 T. diced ginger root
5 t. black tea leaves
2 c. hot milk

Simmer ginger in water for 10 minutes. Add tea and simmer for 3-5 minutes more. Strain and add milk.

Middle Eastern Lentil Soup

1 lb. lentils
10 c. water
1 large onion, diced
2 to 3 ribs of celery, diced
3 to 4 peeled carrots, diced
4 cloves garlic, diced
8 T. soy sauce
2 T. lemon juice
1 t. cumin
2 T. olive oil
28 oz. diced tomatoes

Combine all ingredients in a large soup pot. Bring to a boil, reduce heat, cover and simmer for at least an hour (until lentils are soft).

Recipe notes: This can also be made in a crockpot. Cook on low for 8 hours or high for 6 to 7 hours..

Haitian Beans and Rice

Makes 6-8 servings

5 c. cooked black beans
¾ c. chopped onion
1-2 T. coconut oil or butter
½ t. fresh grated ginger (or ¼ t. powdered ginger)
¼ t. black pepper
¼ t. ground cloves
1 clove garlic, crushed
1 c. diced tomatoes, drained
¾ c. coconut milk
cooked rice

Fry onion in oil or butter. Add spices and fry briefly. Add beans and mash with potato masher. Some beans will be left whole or partially mashed. Add diced tomatoes and coconut milk. Cook, stirring occasionally, until desired thickness is reached (still pourable but pretty thick). Add salt and cayenne pepper to taste. Serve over rice.

Dutch Meatballs

Makes 4 servings

1/2 lb. ground beef

1/2 lb. ground pork

1/4 c. minced onion

1/2 clove garlic, minced

1 egg

2 slices white bread

4 T.  milk

1 t. salt

1/4 t. pepper

dash of nutmeg

fine dry bread crumbs

2 T. butter

2 T. vegetable oil

1 c. beef broth

Soak the bread in the milk. In a bowl combine beef, pork, onion, garlic, egg, soaked bread, salt, pepper, and nutmeg. Shape mixture into four balls. Coat with fine dry bread crumbs. In a large skillet, heat butter and oil until hot but not smoking. Brown meatballs over medium heat. Reduce heat, add broth, cover and simmer for 30-45 minutes.

Flour Tortillas

Mexico

4 c. flour  

½ c. coconut oil

1 c. warm water (more or less)
1 t. salt

In a bowl, mix the coconut oil with the flour by hand. Heat the water and add the salt until it dissolves. Add the water gradually to form a soft dough. If it's too dry, add additional (unsalted) water; if too sticky, add more flour. Knead for at least 15 minutes. Divide the dough into 24 pieces. Roll each piece into a ball and cover with plastic wrap. Let the dough balls sit for about 30 minutes.

Press each ball lightly with the palms of your hand to flatten. Roll them out on a floured surface to about an 8-inch diameter.

Preheat an ungreased skillet or griddle on a medium-high setting. Cook until light brown bubbles form on the bottom - about 1 minute or less. Turn over and press any raised areas down with a spatula. Stack the cooked tortillas in a dry, clean dishtowel until serving time.

Camp Fries

 United States

4 c. thinly-sliced potatoes

2 medium onions, thinly-sliced

1 t. salt

½ t. pepper
¼ c. bacon fat

(bacon can also be added)

Toss potatoes, onions, and seasonings together. Heat bacon fat (or fry bacon) in a heavy skillet; add potato mixture. Cover and cook on low heat for 15 minutes. Turn potatoes; cover and cook 15 minutes. Serves 4-6

Recipe from The Original Cowboy Cookbook



Pesto Cheese Ball

Italy

2 (8 oz.) packages of cream cheese, softened

1/4 c. pesto

1/2 c. Parmesan cheese

about 1/2 c. finely chopped pecans

Combine cream cheese, pesto, and Parmesan. Line a small round bowl with plastic wrap , and scoop cheese mixture into the bowl. Pack down firmly, pulling plastic wrap up around sides to form a round ball. Refrigerate 3 hours. Remove ball from bowl and peel off plastic wrap. Press nuts all over the surface of the cheese ball until it is well covered. Store in refrigerator; bring to room temperature one hour before serving. Serve with crackers.

Ginger Crunch

From Sandra in New Zealand

Crust:

1/2 c. + 1 T. butter

1/2 c. sugar

1 1/2 c. flour

1 t. baking powder

1 t. ginger

Ginger Icing:

5 T. + 1 t. butter

3/4 c. powdered sugar

2 t. corn syrup

3 t. ginger

Cream butter and sugar until light and fluffy. Add flour, baking powder, and ginger. Press into a 9 inch square pan. Bake at 375 for 20 to 25 minutes until light brown. In the meantime, combine icing ingredients in a small saucepan and heat until butter is melted, stirring constantly. Remove crust from oven and pour hot ginger icing over it. Cut into squares and serve warm.

Recipe notes: If you like the taste of ginger, you will find this stuff REALLY, REALLY addictive. You've been warned.

Indian Flat Bread

India

2 c. flour

1 t. sugar

1 1/2 t. baking powder

1/8 t. baking soda

1/4 t. salt
1 egg, slightly beaten
1/4 c. plain yogurt
1/2 c. milk
oil

Combine first seven ingredients. Stir in enough milk to make a soft dough. Turn dough onto a lightly floured surface and knead until smooth, about 5 minutes. Place in a greased bowl; turn once to grease surface. Cover, let rise for 3 hours. Divide dough into 6 to 8 equal parts. Flatten each part on a lightly floured surface, rolling out to 6 inch circles, about 1/4 inch thick. Brush with oil; place on cookie sheets and bake for 6 to 8 minutes.

Chex Mix

United States

5 c. stick pretzels
4 c. Cheerios

8 c. assorted Chex cereal (corn, wheat, rice)

3 c. mixed nuts

1 c. butter

4 T. Worcestershire sauce

1 t. liquid smoke
2 t. seasoning salt
½ t. garlic powder

In a large roasting pan combine pretzels, cereals, and nuts; set aside. Heat remaining ingredients in a small saucepan until butter melts. Drizzle over cereal mixture; stir gently to coat. Bake in a 300 degree (Fahrenheit) oven for 45 minutes, stirring every 15 minutes. Spread on a large piece of foil to cool. Store in an airtight container. Make 20 cups.

Recipe notes: This is a traditional snack food at holiday parties in the USA. My family always made a big batch so we would have plenty for both Thanksgiving and Christmas.

Tuna Fettucine (United Nations Recipe- ITALY)

Italy

¼ c. margarine, melted
¼ c. flour
2 ¼ c. milk, hot
¾ c. Parmesan
½ t. pepper
½ t. salt
1/8 t. powdered garlic
7 oz. spaghetti, cooked
1 c. canned tuna, flaked
1/8 c. parsley, chopped

Combine margarine and flour, add milk. Stir until smooth and cook until thick. Blend in cheese and seasonings. Add spaghetti noodles. Toss lightly, heat thoroughly. Mix in tuna and parsley. Serve immediately. Garnish with canned or fresh mushrooms (cooked).

Oliebollen (Dutch doughnuts)

Netherlands

1 1/2 c. sugar

6 c. flour
6 t. baking powder
2 t. salt
4 eggs
1/4 c. butter, melted
1 c. warm milk
1/4 c. wine
1/2 box currents
2 apples, chopped fine
juice of 2 oranges

Mix ingredients. If batter seems too thick, add a bit more wine. Drop by tablespoonfuls into deep fat fryer which is about 360 degrees. They should flip themselves when the first side is done, but if not then turn when golden. Remove when golden brown on both sides. Set on paper bags to drain fat. Roll in sugar. Taste best when warm.

Recipe notes: Oliebollen (translated literally as "grease balls") are a type of doughnut or fritter that Dutch families traditionally enjoy on New Years Eve. Usually this is the only time during the year that they are made. Every family has their own special recipes, passed down for generations. My sister-in-law, who moved to the USA from Belgium when she was eight insists that her family recipe is better, but I personally think ours has a better flavor. If you plan to make these, be sure to have some paper bags on hand to drain them on. They do live up to their name*.

(*These are also known as "Ole Koeken" or "oil cakes.")

The morning has gold in its mouth ~Dutch saying