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

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

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>

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)

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!