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!
Tuesday, September 25, 2007
Sunday, September 23, 2007
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
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
Tuesday, September 18, 2007
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!
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!
Monday, September 17, 2007
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!
Monday, September 10, 2007
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.
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.
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.
Wednesday, September 5, 2007
Foods From Different Countries
This blog will present foods from different countries all around the world!
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