Canadian Christmas Chocolates

These chocolates are well worth the effort that needs to be put in to make them, so get cook'n!

Ingredients:

1 can La Choy chow mein noodles

2 packages (10 oz.) of Reeses Peanut Butter Chips

4 bags (10 oz.) of semi-sweet chocolate or milk chocolate

1 can lightly salted peanuts

Directions:

Pour all of the chocolate and peanut butter chips into a double boiler. Then melt slowly stirring constantly.

Take the melted chocolate and pour into a glass bowl along with the chow mein noodles and peanuts and stir. Work quickly so that the chocolate won't harden.

Now, using a spoon scoop up the mixture and place on an ungreased cookie sheet. Place the cookie sheet in the refrigerator until hardened.

Once hardened use a spatula to push them off the tray.

All that's left is to enjoy!

Good Old American Holiday Candy Crunch Pie

Want a dessert to serve at the holidays? Why not try this great pie?

Ingredients:

2 cups cold milk

2 packages of Jell-O brand chocolate flavor instant pudding and pie filling

1 tub cool whip topping, thawed

2 milk chocolate english toffee candy bars, chopped and divided

1 oreo pie crust

1 square bakers chocolate (semi-sweet), melted

Directions:

In a large mixing bowl, beat the milk and dry pudding mixes with a whisk for about two minutes if that is not long enough, just beat until it is well blended.

Gently stir in half of the whipped topping and all but 3 tablespoons of the candy.

Using a spoon, put the mixture from the bowl into the oreo pie crust.

Top it with the remaining candy. Use the melted bakers chocolate to create a chocolate drizzle over the pie. To chill the pie it can be placed in the refrigerator or it can immediately be served.

This makes 8 servings, so theres more than enough to go around!

Enjoy!

This recipe was from:

Katie Brown and Jell-O Brand Jell-o

This image was from:

http://www.kraftfoods.com/Recipes/CakesPiesCheesecakes/PiesPudding/CandyCrunchPuddingPie.html

South American Pineapple-Cranberry Salad

With the holidays right around the corner this South American Pineapple-Cranberry salad can will keep things festive!

Ingredients:

1 can of undrained and crushed pineapples

2 Packages of raspberry Jello flavor gelatin

1 can whole berry cranberry sauce

1 apple chopped

2/3 cup chopped walnuts

Instructions:

Drain the pineapple, but keep the juice, remove one tablespoon of pineapple and set it aside on a plate with the juice.

Add water to the juice until you have enough to fill three cups.

Pour the three cups into sauce pan, boil and then remove from heat.

Add the geletin mixes and stir for about two minutes.

Stir in the cranberry sauce. Now, pour the entire mixture into a larger bowl. Put in fridge for 1 1/2 hours or until it begins to thicken.

Now it's time to stir in the pinapple, walnuts, and apples.

Keep in the fridge for 4 hours, this way it will be firm. When time in fridge is over, put some extra pineapple and sliced apples on top.

This recipe was modified from: Katie Brown and Jell-o brand Jell-o

This image was from:

http://www.kraftfoods.com/images/recipe_images/Festive_Cranberry-Pineapple_Salad.jpg

Broccoli and Cheese Casserole

This recipe is great to put on the table for Thanksgiving. So try to bake it and put it out, everyone will love it!

Ingredients:

1 can of cream of mushroom soup

1/2 cup of milk

2 tsp. yellow mustard

1 bag of frozen broccoli floweretes (they need to be thawed when using them)

1 cup shredded chedder cheese

1/3 cup dry breadcrumbs

2 tsp. melted butter

Directions:

In a casserole dish put the soup, milk, yellow mustard, broccoli, and cheese. Stir them all together.

Now, mix the breadcrumbs and melted butter together. Put the broccoli over the breadcrumbs and melted butter mixture.

All that's left is to bake the casserole for 30 minutes or until it is hot throughout.

When it's done, put on the table and enjoy!

Happy Thanksgiving!

This recipe was from: Campbell's

This image was from:

http://www.cappers.com/issues/2007-05-01/images/FF-Broc-CheeseCass.jpg

Polish Perogies

Feel like something Polish? These Perogies will have you feeling you actually in Poland!

Ingredients:

4 1/2 cups of flour

2 tablespoons of melted butter

2 cups of sour cream

2 eggs

1 egg yolk

2 tablespoon vegetable oil

8 peeled potatoes that are diced

1 cup of shredded chedder cheese (optional)

Instructions:

Put the flour in a bowl and set aside. In another bowl, whisk the sour cream, eggs, egg yolk, oil, and melted butter. Now, pour the bowl of flour into this bowl and mix together well. Let this bowl stand for 15-20 minutes.

Put the potatoes in a pot and fill the pot with just enough water so that the potatoes are just covered. Bring the water to a boil, the potatoes should be cooked until they are tender which will about about 15 minutes. When they are finished the water needs to be drained and then potates need to be mashed.

Add the shredded cheese and mix together. When it is mixed, set aside to allow it to cool.

The bowl that was made in the first step contains the perogie dough. This should be separated into two balls. Lightly flour a surface and roll out each ball of dough so that it is thin, but not too thin that it will tear when making the perogies. Using a round cookie cutter, glass, or knife, cut the dough into circles. Spoon in some of the filling into the center of the circle of dough. Fold the circle of dough in half and press the edges together, encasing the filling inside. Do this until all of the dough and filling is used.

The perogies can be put on a cookie tray and frozen, then once they are frozen, they can be put in bags or containers made for freezer storage.

To cook the perogies, bring a large pot of water to a boil (If they are frozen when they are dropped into the water they are at less risk to burst while they are cooking. One at a time, drop the perogies in the water. When they are done, they will float to the top. Using a spoon with holes in it, remove the perogies from the pot. Be sure not to boil them too long or they will become soggy.

This recipe was modified from:

http://allrecipes.com/Recipe/Grandmas-Polish-Perogies/Detail.aspx

This image was from:

http://allrecipes.com/Recipe/Grandmas-Polish-Perogies/Photo-Gallery.aspx

Ukrainian Didivs'ka Iushka (Grandfather Soup)

The weather is getting cold and there is one way to warm up, make some soup! This recipe is sure to bring some warmth to your tastebuds.

Ingredients:

2 cups of water

1/4 cup of milk

3 tablespoons of butter

2 potatoes

1 onion

1 carrot

1/2 cup of flour

Recipe:

The first step to making this soup is to bring the water to a boil while cutting the potatoes into cubes.

Next, peel the carrot and cut it into circular slices. The slices should be quit thin. The thinner the slices, the softer they will become when cooked.

Cut the onion into slices so that they can later be sauteed; when finished cutting put aside for a later step.

When the water is boiling add the carrot and potatoes.

Now, mix the flour and one tablespoon of the butter. This mixture will be thick, like a dough, so pinch off small pieces and roll them into tiny balls, then drop them into the soup.

It is now time for the onions. In a pan, sautee the onions in the rest of the butter. When done, they should be golden brown. Add the onions and the milk to the boiling soup and stir. The soup should be cooked for at least five more minutes. When the potatoes can have a fork stuck through them smoothly then they are finished. You can also tell by tasting them because they will be soft.

Now all that is left is to serve the soup and enjoy!

This recipe was modified from:

http://fooddownunder.com/cgi-bin/recipe.cgi?r=89748

This image was from:

http://www.dkimages.com/discover/previews/749/331159.JPG

Mexican layered Taco Pizza

Mexican food equals a fun dinner! So get everyone together and try Mexican pizza!

Ingredients:

Round flat bread ( Flat wraps) These come in flavors, such as tomato, garlic and herb, or plain, mix it up!

1 pound of lean ground beef (Lean meat is a tad more expensive, but better for your health!)

Thick salsa with black beans and corn (Can get in a Hot for extra zing!)

Jalapenos (For some flame!)

Chedder cheese (Either shredded or buy the block and grate at home)

Shredded lettuce

Onions (Chopped/Diced)

Sour cream

Guacamole

1 package of taco seasoning mix

Directions:

Thoroughly cook the meat in a frying pan. Drain any fat and add the package of taco seasoning mix. Add 1/2 cup of water and cook for about two more minutes, stirring everything together over the heat.

Take three pieces of the flat bread and place them one on top of the other and using a pizza cutter or a sharp knife, cut into four quarters.

In an over safe dish place one of the three layers of the flat bread. Using a spoon with wholes in it, so that the meat is not too juicy, put the meat on the flat bread and place some cheese over it. Then put the next layer of flat bread on and a little more meat and a little more cheese.

Last, but not least place the last layer of flat bread on top of everything. Place the dish in the oven and bake at 400 degrees for about five minutes, keep an eye on it so that the flat bread does not get burned, but just lightly browned to make it crispy.

Now, that it's out of the oven top it with some salsa, onions, cheese, and lettuce, along with the guacamole and sour cream on top! Don't forget the Jalapenos on top for the extra kick! Just slice them up and throw them on top for the extra spice!

ENJOY

This image was from:
http://www.kraftfoods.com/main.aspx?s=recipe&m=recipe/knet_recipe_display&wf=9&recipe_id=94490

Venezuelan Guasacaca

This recipe is basically a Venezuelan guacamole, so give it a try!

Ingredients:

1Chopped onion

1/2 of a green capsicum (It's a sweet pepper) it needs to be diced and the seeds should be

removed

1/2 of a red capsicum, it too needs to have the seeds removed and be diced

3 Crushed garlic cloves

~4 fl. oz. of olive oil

2 Teaspoons of vinegar

2 Teaspoons sugar

1\4 teaspoon chili powder

1 teaspoon of freshly chopped parsley

1 Avocado that is large and ripe, otherwise, use two avocados, it needs to be peeled and mashed

1 Avocado that is large and ripe, dice or cube cut it

Instructions:

Put all of the ingredients except for the avocados in a mixing bowl. Mix together well.

Now it's time to add in the avocados! Mix everything together, don't mix too hard, but enough to stir everything up.

Refrigerate until ready to serve. Serve with chips or bread to dip into it!

This recipe was modified from:

http://www.recipes4us.co.uk/Salsas%20and%20Rel/Guasacaca%20Veg%20CD%20ACC%20Venezuelan%2015mins.htm

his image was from:http://images.google.com/imgres?imgurl=http://www.avocado.org/retail/promotions/classic_guac/Classic_Guacamole.jpg&imgrefurl=http://www.avocado.org/retail/promotions/adkit.php&h=1876&w=2400&sz=4696&hl=en&start=2&um=1&tbnid=ggIDnfWIhibxMM:&tbnh=117&tbnw=150&prev=/images%3Fq%3Dguacamole%26svnum%3D10%26um%3D1%26hl%3Den%26sa%3DN

New England Pumpkin Pie

We're well into fall and the best part of autumn is PUMKIN PIE! It's an original New England recipe that dates back to the first Thanksgiving between the Pilgrims and Native Americans!

Ingredients:

One can of pumkin (located with pie fillers in the supermarket)

Cornstarch--one tablespoon

Cinnomon--half of a tablespoon

Ginger--half of a tablespoon

Nutmeg--half of a tablespoon

Melted butter--one and a half tablespoons

Milk--one and a half cups

Sugar--one cup

Molasses--one eight of a cup

Beaten eggs--two eggs

Recipe:

Using a sifter, sift cornstarch, sugar, cinnamon, ginger, and nutmeg together. A hand sifter or a bowl sifter will be fine either will do. A bowl sifter sits above the bowl and using a spoon you press the contents through it so that they pass into the bowl below. For a hand sifter, all you do is put in the contents and pull a lever located in the handle and it sifts everything together.

Add the can of pumkin to the sifted contents and mix together.

Next, add the milk, beaten eggs, melted butter, and molasses.

Take a pie plate (average size of about 9") and pour the contents of the bowl into the plate. Heat the oven at 450 degrees and bake for at least fifteen minutes. After the fifteen minutes has elapsed reduce the temperature to 350 degrees, now bake for fifty more minutes.

When done, take out and allow it to cool. Finish each slice off with a dollop of whipped cream!

This image was from:

http://images.google.com/imgres?imgurl=http://www.gluten.net/recipes/pics/99pumpkin_pie.jpg&imgrefurl=http://www.gluten.net/recipes/index.php%3Fcmd%3D6%26recid%3D99&h=480&w=640&sz=23&hl=en&start=2&um=1&tbnid=S5jRWSrK6mtZYM:&tbnh=103&tbnw=137&prev=/images%3Fq%3Dpumpkin%2Bpie%26svnum%3D10%26um%3D1%26hl%3Den%26sa%3DN

This recipe was modified from:

One-Pie

Crème Brûlée a Great French Dessert

Want a French dessert to go along with a French dinner? Well, Crème Brûlée is a wonderful way to end any meal, whether it's French or not!

Ingredients:

Heavy Cream (2 cups)

Five eggs (You will only use the yolks)

1\2 Cup of Sugar

1 Tablespoon of Vanilla extract

1\2 Cup of light brown sugar

Recipe:

First, preheat the oven to 275 degrees.

Next, put the cream, sugar, eggs, sugar, and vanilla extract in a bowl together and whisk them until the mixture becomes creamy.

Now, pour this mixture into ceramic dishes that are heat resistant. Fill a pan with hot water and place all the dishes inside the pan with water (The water should only be about half way up the side of the ceramic dish, no higher.) Place the pan with all of the ceramic dishes in the oven for about 45 minutes, when a knife can be stuck inside it and pulled out clean it is finished. When in over, check constantly.

When they are done, take it out of the oven and take each ceramic dish out of the pan. Allow them to cool for about fifteen minutes.

Leave them in the refrigerator overnight.

Sprinkle the light brown sugar on the top of each, not too much, just enough to dust the top. Using a kitchen torch, torch it! This will carmalize the brown sugar which gives it the warm and hard top of the dessert, while the inside is cool and creamy.

Have fun with this one!

This recipe was from: http://www.cdkitchen.com/recipes/recs/262/Easy_Creme_Brulee6793.shtml

This image was from:

http://www.homebistro.com/images/products/imgLarge/1928_CremeBrulee.jpg

Halloween Dessert

With Halloween just around the corner this recipe will be perfect for any party and it will be frighteningly tasteful!

Ingredients:

Twizlers (Peelable type)

Black icing

White Icing

Two Resses Peanut Butter cups

Cake Mix (Any flavor that is desired)

First, bake the cake according to the instructions on the box, it should make two circular layers, each may differ slightly, but it usually takes about tweny to twenty-five minutes for it to completely cook.

Next, allow cake to cool completely before decorating. Take the two circular layers and place them on a large platter or tray. Take one of the circular layers and place it in the center of the tray. Cut the other layer in half and place them on the sides of the cake as wings with the rounded edge down and the flat edge up.

Now decorate! Use the black icing to ice the cake completely, wings and all (Make sure that the sides are iced as well so that the "seams" don't show. Using the white icing, make two circles for eyes in the center circle and fill them in with white icing. Place the two Reeses Peanut Butter cups in the center of the white circles for eye balls. Untwist a twizler so that you are left with strands. Place these on the wings in a curved fashion to show the folds of a bat's wing.

Last, but no least: Enjoy and Happy Halloween!

This image was obtained from:

http://www.nearfamous.com/Images/NearFamousWebImagesOptimized/NectarBats/06080474NectarBatFeed%2346283.jpg

Scottish Rumbledethumps

All the way from Scotland is the recipe Rumbledethumps:

Ingredients:

16 0z of potatoes

12 oz of Cabbage

One onion sliced

4 Tablespoons of Butter

4 Tablespoons of grated white chedder cheese

Recipe:

First, preheat the oven to about 400 degrees, so that it will be ready when it is needed.

Dice them and boil them in water. Once a knife can be easily stuck into them they are done.

Drain out all of the water and put them back into the pan or pot that they were boiled in. Now, mash the potatoes.

Slice the onion and shred the cabbage. Melt butter in a frying pan on medium heat, once melted put the onion and cabbage into the frying pan with the butter. Keep the onion and cabbage in the butter until the cabbage wilts and the onions are soft, but nothing should brown.

Mix in all of the potatoes and half of the cheese. Stir until the cheese is melted evenly throughout.

Use the rest of the cheese should now be sprinkled ontop and it should be placed in the oven until golden brown.

Enjoy!

This recipe was from:

http://www.undiscoveredscotland.co.uk/usrecipes/rumbledethumps/index.html

The images was taken from:

http://www.glasgowguide.co.uk/recipes%20images/Colcannon.jpg

African Aloko

African food can is a great way to make any meal a little more exotic! This recipe is an accent to a formal dinner dish, while it is served with many different dinners, it is most commonly served with fish. From the country of Cote d'ivoire is the recipe Aloko:

Ingredients:

Six plantain bananas

One bottle of Olive (or vegetable) Oil

Recipe:

The first step in this recipe is to slice the plantains lengthwise into thin slices.

Next, pour about five inches of oil into a sauce pan (Depending on the size of the pan use judgement as to how much to put in. The plantains should not be "Swimming" in oil, but should be covered in oil).

Now, place half of the sliced plantain bananas into the oil, fry them until they are reddish brown.

When, the first half of the plantain bananas are done cooking, cook the second half.

Once both batches of the plantain bananas are finished, serve them immediately over grilled fish (Or try something new and serve it over anything!).

Bon Appetit

A fun fact about Cote d'ivoire is that their national language is French.

Image obtained from <http://citizensphinx.hautetfort.com/images/medium_plat-aloko.gif>

Italian Dessert

Tiramisu Bowl

Feel like staying in, but experiencing a taste of Italy? By making this dessert you'll feel as if you were standing in the middle of the Spanish Steps!

Ingredients:

One package of cream cheese

Cold Milk (3 cups)

Two packages of vanilla flavored pudding mix and pie filling. (Instant works great if you're in a hurry)

One Tub of Cool Whip

Two boxes of NIlla Waffers (50 are going to be needed for the recipe)

One cup of fresh raspberries

One half cup of coffee brewed strong

One package of Bakker's semi-sweet baking chocolate (Only two of the squares in the package will be used)

Instructions:

The point of this dessert is presentation, presentation, presentation! So, the ideal bowl to be placing this in is a large clear one, this way the dessert is able to be viewed by all who are sitting at the table.

First: Take the cream cheese and the place it in a large bowl. Using an electric mixer, beat the cream cheese until it is creamy and soft. Now, add in the pudding mixes and two cups of whipped topping. Stir everything together.

Second: Take 25 of the Nilla Waffers and spread them evenly throughout the bottom of the clear bowl. Pour half of the coffee over the Nilla Waffers that were just placed on the bottom of the bowl. Over this place half of the mixture made in step one, it consisted of cool whip, pudding mix, and cream cheese.

Third: Using only one of the pieces of chocolate, shave it using a sharp knife. The shavings should be very small so that many shavings come from only one piece. Put the shaved chocolate on top of the mixture from step one that was just added to the bowl. Now, put 25 more waffers on top of everything. Then add the half of the cup of coffee. Next, add the other half of the pudding and whip topping mixture as well.

Fourth: Shave the second piece of baker's chocolate and add it on top of everything else in the bowl. Place the raspberries over the top and in the center place some more whipped topping. Cool for three hours in the refrigerator and then serve!

Make sure that any left over dessert is kept in the refrigerator.

If you do not like COFFEE, all of the COFFEE can be substituted with CHOCOLATE MILK!

Spanish Rice

Spanish Rice is a great way to make an ordinary day zesty!

This meal can be made spicy if that is how it is how you prefer, if so, just add the optional ingredients in RED.

Ingredients:

Water

Tomatoes

Sausage

Spicy Sausage, (can be bought at same locations as regular sausage, however, they will usually have pieces of pepper in them)

Long grain rice (From the burlap bag, not instant)

Chili peppers

Olive oil

Recipe:

Bring water to a boil in a pot large enough for the amount of rice desired.

Once water is boiling, add the rice. (One bag has a lot of rice, so it is not likely that you will need an entire bag, be prepared to save the uncooked rice.) This should be cooked until it is soft, the difference between cooked and uncooked will be easy to see. When the rice is first put in the water it is very hard, but after being in the water for twenty to thirty minutes it becomes quite soft.

While the rice is cooking take out a frying pan and start to cook the sausage. The sausage should cook quite fast; it could even be done right around the time that the rice will be done. This way the rice will not become cold. When the sausage is done cooking, slice it up into round "Disks" and put it in the rice; mix it up.

Now, take the chili peppers and crush them or cut them into tiny pieces. Mix them with a small amount of the olive oil to make a mixture. Pour this over the rice and completely mix together.

Serve Hot!

This makes as many servings as is needed and remember to play around with recipes; everyone has a different taste, so try something new!

(Image from Kraftfoods.com)

All American Creamsicle Beverage

This drink is fun and great for entertaining! Whether, its a hot day or just one of those days, this dessert will make you feel great!

Ingredients:

Vanilla Ice Cream

Orange Soda (Diet works fine too!)

Straw

Ice Cream Float Mug!

Instructions:

First: Put two scoops of ice cream in as many mugs as desired.

Next: Pour in the orange soda, this will cause the ice cream to "Foam" so make sure not to fill it too fast. If needed you can add more soda after the "Foam" has settled.

Last: Place in a straw for a fun way to drink it!

ENJOY!

(Image from Food Network)

American Appetizer

Since there are recipes from other countries, why not have one from our own? This recipe is guaranteed to make all your guests mouth's water!

This appetizer is simple to make, but filled with flavor!

Ingedients:

Chedder cheese bisquits (Bisquits that are not flavored also work, it depends on your taste)
(Premade work great!)
Tomatoes (About three per package of bisquit mix, depending on size of tomato)
Grated Parmesean cheese
Minced Garlic
Sliced chedder cheese
Parsley

RECIPE:

First, open the package of bisquits. Seperate the bisquites in their designated sections.

Next, open the the bisquits where they come apart and keep the pieces of dough next to each other.

Fourth, cut one tomato into enough slices so that there is one slice per bisquit.

Fifth, chop up the other two tomatoes into small pieces.

Sixth, put the chopped tomato pieces in the center of one of the bisquit halves.

Now, cut up a piece of cheese and put it over the tomatoes along with a dash of the garlic.

Seventh, take the other half of the bisquit and put it on top of the other half filled with ingredients.

Next, sprinkle parmesean cheese over the top along with another dash of garlic, put one tomato slice on each bisquit and top it off with a piece of chedder cheese.

Bake until the bisquit is cooked and the cheese is melted, this should be about ten to fifteen minutes.

Top with a sprinkle of parsley for presentation and flavor.
When finished served hot, although, they taste great cool as well!

ENJOY!

Australian Recipe from "Down Under"

This is from "Down Under" and it is certainly something that is not commonly served in America, its called Jolly Jumbuck In A Tuckerbag.

Ingredients: lamb rack, onion, dried mint leaves, parsley, rosemary, eggs, bread crumbs, Worcestershire sauce, Vegetable oil, Frozen pastry dough, Milk, and Salt & Pepper (Optional).

The first step to making this trimming the fat off of a lamb rack approximately weighing one pound.

Chop meat into cubes and place it in a food processor along with a quarter of an onion, one half teaspoon parsely, one half teaspoon rosemary, and one half teaspoon dried mint leaves.

Add one egg, one half teaspoon Worcestershire sauce, and one half tea spoon bread crumbs. Mix this really well and use hands to mold the mixture into four meat patties.

Put the patties in a frying pan and pour just enough oil so they won't burn. Cook until the outsides looked cooked, but the inside should not be cooked yet.

Now, use one package of frozen pastry dough. Roll it out to be an eight of an inch thick. Meanwhile, the patties should be in the refridgerator cooling, just until they get cool.

Cut the dough into four circles about eight inches in diameter. Take pieces of the lamb bone and stick one piece in each patty. Then, take the patty and put it in the center of the dough.

Form the dough around the top of the bone. This will make it look like a bag, as reflected in the title. Use a piece of spagetti to tie a small bow, as if the spagetti were rope. Make sure that there are small holes in the top of the "bag," a fork can be used to do this.

Put the each "bag" on a baking sheet that is lightly greased. Now, take one egg yolk and one tablespoon of milk and mix them together. Using a basting brush, brush the mixture on to each "bag."

Bake the "bags" for ten to fifteen minutes on 450 degrees. Serve this dish when it is warm.
This recipe was from:
http://www.recipeatlas.com/australiarecipes/jollyjumbucktuckerbagrecipe.html

Italy

Italian foods could be thought of as a pallet's delight! Not only are they, mostly, simple to make, but can either be made mild or spicy. One dish that is known, but is not a popular plate at restaurants is Pasta Puttenesca!

Ingredients:
Olives, Capers, Olive Oil, Anchovies (optional), pasta, crushed tomatoes, garlic, and Red Peppers

The first part of making any italian pasta dish is making the pasta.

Whole wheat pasta is not only healthier, but it tastes great, so try this for a change!

It is up to the cook to determine how much pasta they would like to make, this will influence your choice of what size pot to use to bring water to a boil.

While the water is boiling take out a skillet or frying pan that a large amount of ingredients can be place into and sauteed. Add crushed peppers, garlic, and olive oil to the pan (anchovies if desired), when all ingredients are hot add about two teaspoons of capers, twenty (pitted) olives, crushed tomatoes (as many as desired.) Cook sauce on low heat or simmer for about ten minutes, don't let it boil too much because it will burn.

By the time that the sauce is complete the pasta should be done cooking, put the pasta in the sauce and cook for a few minutes together. This will allow for the sauce to absorb the flavor of the sauve.

Add Romano or Parmesean cheese for extra flavor!

Remember, that if you use more pasta you will have to use more tomatoes than if you used less pasta. Also, it is easy to play around with pasta dishes so add more of what you like and less of what you don't!

France

Some French cusine may be considered out of the ordinary, but nonetheless, it is still delicous!

One of the most known recipes of this country is ESCARGOT!

It may seem hard to make, but in only a few simple steps this dish can be made in your own home:

Ingredients: A quarter stick of butter

Minced garlic

Mushroom caps

Twenty-four snails

Grated cheese

Chopped parsley

Mix garlic and butter together and put them in the bottom of a oven safe dish. Put the mushroom cap in the dish and put on some of the butter and garlic that was previously mixed together. Put some snails in the mushroom cap, adding parmesan cheese and parsley if desired.

Heat the escargot for five to ten minutes and then ENJOY!

Denmark

Denmark is known across the world for their delicous breads. Whether it is a plain loaf of bread or a pastry there is no doubt that it will baked in this Scandinavian country. There are many popular recipies including Lenten Bread, Nut Filled Muffins, Old Danish Blackbread, Hickory Bread, Butter Rolls, Flat Bread, Almond Rusks, and Cheese bread.

Lenten Bread (Fastelavnsbrød)
This bread is made by adding butter and sugar to scalded milk. After cooling, mix yeast in and add the rest of the ingredients; one egg yolk, two beaten eggs, one teaspoon of cinnamon, five cups of flour, one egg white, and crushed almonds. The dough it kneeded with hands, the egg whites are glazed on top and then the bread is sprinkled with the cinnamon. Cook until the bread had double in size.
Nut Filled Muffins (Nøddefyldte Teboller)
In order to make this tasty treat, mix two cups of flour and two teaspoons of baking soda through a sifter. Add in two tablespoons of butter and sugar with almonds. Pour in 3/4 cups of milk and mix into a dough. Using hands, roll dough into small balls and put additional nuts on top. Bake them util they turn golden brown.

Foods From Different Countries

This blog will present foods from different countries all around the world!