International Recipes by Biodun Adesina (Xorenxo)

8/14/2019 International Recipes by Biodun Adesina (Xorenxo)

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INTERNATIONAL RECIPESBY

BIODUN ADESINA (XORENXO)

CONTINENTAL RECIPES

CHICKEN CURRY

INGREDIENTS5 cloves garlicOne 3-inch chunk peeled, fresh gingerKosher salt and freshly ground black pepper1/4 cup vegetable oil1/4 heaping teaspoon whole cloves10 green cardamom pods

8 whole allspice1 cinnamon stick, broken in half1 bay leaf1 medium yellow onion2 teaspoons Madras-style curry powder1/2 jalapeno, or more to taste3 pounds mixed skinless, bone-in chicken thighs and drumsticks (separated)1/2 cup whole, peeled, canned tomatoes (with puree), roughly chopped2 cups cold waterServing suggestion: Basmati rice and chutney

METHODIn a small food processor (mini-chopper), combine the garlic and ginger and puree to a paste.

Heat the oil in a stew pot or Dutch Oven over medium-high heat. Add the cloves,


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cardamom, allspice, cinnamon stick, and bay leaf and cook, stirring constantly,until dark and fragrant and the cinnamon stick unfurls, about 30 seconds. Add the onion and cook, stirring, until lightly browned, about 3 minutes. Add the garlic-ginger paste, curry powder, and jalapeno and cook, stirring, until lightly browned and fragrant, about 1 minute.

Season the chicken with salt and pepper. Add the tomato and chicken and cook, stirring, until the oil begin to separate and there is a distinctive crackling sound as the ingredients "re-fry" in the oil, about 6 minutes. Continue to cook, stirring, until the chicken is lightly browned, about 7 minutes more.

Add the water and bring to a boil. Lower the heat to maintain a simmer, cover, and stew for 15 minutes. Uncover and continue cooking, stirring occasionally, until the chicken is cooked through and tender and the liquid thickens into a sauce, about 30 minutes more. Transfer chicken curry to a serving bowl and serve with

rice and chutney

COLSLAW SALAD

INGREDIENTSCabbageCarrotCucumberMayonaisseSugarSalt

METHODAll you need is cabbage, and carrots but you could use cucumber too you also need mayonaisse to season. wash and chop your cabbage into tiny bits, clean the carrot skin , wash it and crate it. chop the cucumber too. got a bowl and put some

water with a bit of sugar and a pinch of salt. put the cabbage and carrots andmix it till both colours have combined. Seive the Cabbage and carrots from the water, then mix with your mayonaisse, decorate it with the choped cucumber.

LIGHT CHICKEN SALAD

INGREDIENT

3/4 c. light mayonnaise1/2 tsp. ginger1/2 tsp. salt3 c. cooked chicken1 1/2 c. red seedless grapes1 c. sliced celery1/3 c. sliced green onion1/2 c. broken walnuts

METHOD

Combine mayonnaise, ginger and salt. Stir in chicken, grapes, celery, green onion andwalnuts. Makes 5 1/2 cups. Serve on lettuce leaf.


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PELAU CHICKEN

INGREDIENTS2-3 lbs chicken (breasts or thighs)2 limes

2 tsp salt1 tsp black pepper3 cloves garlic -crushed4 tablespoon Worcestershire sauce3 tablespoon oil4 tablespoon brown sugar2 cups hot water2 cups coconut milk1 can pigeon peas (or green peas)2 cups carrots4 tablespoon raisins2 cups rice (NOT INSTANT!)1 hot pepper (optional)

METHOD

1. Rinse chicken and rub with lime.2. In a large bowl: add salt, black pepper, garlic, half of the brown sugar,

and half of the Worcestershire sauce to chicken, then set aside (the longer youlet it sit, the better the flavor!).

3. Heat oil in large deep pot. When hot, sprinkle in remaining brown sugar. Once sugar begins to bubble, add chicken and coat well until chicken is nicely browned.

4. Add carrots, rice, hot pepper, water and coconut milk. Mix well. Cover tightly and cook on very low heat 30-45 mins until rice is almost fully cooked. Donot stir while cooking.

5. Add pigeon peas and raisins. Continue cooking on low heat 10-15 mins untilrice is fully cooked. Add additional Worcestershire sauce to taste.

Cooking time: 60 minutesServes: 4-6

ACKEE AND SALTFISH


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INGREDIENTS1/2 pound Saltfish1 can ackees1 tablespoon oil or 4 slices of bacon1 medium onionblack pepper taste

METHOD

1. Soak Saltfish in cold water overnight.2. Pour off water, add fresh water and cook until

tender or sufficient salt has been removed. Remove bones and flake Saltfish. Meanwhile, allow ackees to drain.

3. In a frying pan, saut bacon (if used) or heat oil. Add onion, flaked Saltfish, and ackees.

4. Simmer for 5-10 minutes and sprinkle with black pepper.

Cooking time: 25 minutes

Serves: 4

CLUB SANDWICHES

PANCAKES

PUDDINGS


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ASSORTED MEAL

ICE CREAM AND TOAST BREAD

SOUP

SPAGHETTI AND RED PEPPER

FRIES

CANJUN SPECIAL

CICKEN TANDOORI SANDWICH

CHICKENED RICE

CHICKEN PERIPERI


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STEAK

MENU SPICY COOL WRAP

SPHAGETTI

STIRFRY

HAMBURG


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PAPRIKA

WORS

SHRIMP FRIES

TIM HORTONS DOUGHT NUT

WORSWUAGRILL

BILTONG

CALLROLL


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CHICKEN WITH GARLIC SAUCE

SCOTCH PANCAKES

INGREDIENTSServed with creamy low fat vanilla yoghurt and sweet berries,Scotch pancakes,also known as drop scones,are perfect perfect for breakfast,plus,they are low in calories and highly nutritional

METHODPreparation time:10mins cooking time:15-20 mins serves 6(makes about 24 pancakes)

PancakesGarnish


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1 cup blueberries1 cup self rising flour

1 cup raspberries2 teaspoons sugar

1 container(8ounces)fat free vanilla yoghurt1 egg,beaten1 tablespoon reduced-fat margarine spread,meltedhalf cup 1% milkcooking spray

Step 1:Combine the flour and sugar in a medium bowl.Make a well in the center ofthe dry ingredients,add the egg,melted margarine and alittle of the milk.Gradua

lly stir the flour into the liquids and add the remaining milk a little at a time, to make a fairly thick smooth batter.Step 2:Coat a large nonstick skillet with cooking spray and heat over medium high heat.For each pancake,drop a heaping teaspoon of butter onto the hot surface.When bubbles form on the surface of the pancakes,use a spatula to turn them and then cook until the underside is golden brown,about 1 minute.Step 3:Remove the pancakes from the skillet and keep warm under a clean cloth.Co

ok the rest of the batter in the same way.Step 4:Place the blueberries and raspberries in a bowl and lightly crush the fruit,leavng some berries whole.Serve the pancakes warm with the berries and vanilla yoghurt.

Excellent source of phosphorus,good source of calcium,riboflavin,thiamine,vitaminC. JERK

SUMMER SALMON AND ASPARAGUSFresh young vegetables and succulent salmon make this a healthy speedy dish

Preparation time10mins cooking time(about20mins) serves 4INGREDIENTS4skinless salmon fillets(about 4 ounces each)2 leeks,thinly sliced8ounces asparagus spears1 cup sugar snap peas4 tablespoons dry white wine1 cup reduced-sodium vegetable brothsalt and pepper1 tablespoon sniped fresh chives

METHODRun your fingertips over each salmon fillets to check for any stray bones,pulling out any that remain.Arrange the leeks in a single layer in the bottom of a large Dutch oven coated with cooking spray.Lay the pieces of salmon on top.Surround the fish with the asparagus and peas.Add the wine and broth and season lightly

with salt and pepper.Step2:Place the Dutch oven over medium high heat and bring broth to a boil,thencover the pan with a tight fitting lid and reduce the heat so low.Cook the fishand vegetables until the salmon is pale pink all the way through and the vegetables are tender,about 12 to 14 minutes.Sprinkle chives over the salmon and serve.


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MIXED UP MOOD AND ATTITUDE PIE

INGREDIENTS

1 box macaroni and cheese1 small tin of corn1 small tin of Bean chili1 small tin corn beef1 eggBreadcrumbsSalt and black pepper to tasteOnion (chopped finely)Sweet pepper (chopped finely)Raisins (Optional)

METHOD

Boil Macaroni and add cheeseAdd all ingredients and mix wellPour into a grease panSprinkle top with breadcrumbsBake until done (350 degrees) or when tester/toothpick inserted in the centre comes out clean (approx. 20 minutes)

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Slice of Mixed-Up Moods and Attitudes Pie.JPG (51.82 KB, 711x474 )

Chauro;Ingredients:*Groundnuts*Cashewnuts*Dried sultanas*Potato crisps*2 teaspoonfuls of Sugar*a pinch Salt*Lime crystals*Powdered pepper


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*1 teaspoon cooking oil

Heat the cooking oil in a pan and put all the ingredients. Mix with a cooking spoon for five to ten minutes.Serve the snack in a plate and a glass of juice then sit infront the tv and enjoy "Prison Break" or "Heroes."I usually do this on Sunday afternoons when I have nothing else to do.

Chauro;Ingredients:*Groundnuts*Cashewnuts*Dried sultanas*Potato crisps*2 teaspoonfuls of Sugar*a pinch Salt*Lime crystals*Powdered pepper*1 teaspoon cooking oil

Heat the cooking oil in a pan and put all the ingredients. Mix with a cooking spoon for five to ten minutes.Serve the snack in a plate and a glass of juice then sit infront the tv and enjoy "Prison Break" or "Heroes."I usually do this on Sunday afternoons when I have nothing else to do.

CHAURO

SHREDDED BEEF SAUCEINGREDIENTS


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beef - to be shreddeddark soy saucecurrythymeknorr cubessaltpoppteronions - blendedgreen pepper - sliced into cubesgroundnut oil

METHODseason and boil meatfry onion with little oiladd blended pepperadd dark soy sauce, allow to boil togetheradd beef ( shreddedtaste for sweetness

add maggi (knorr)add saltthen add green pepperturn off the fire

serve with white rice

WAGYU STEAKSome say that this steak is a gourmet treat.The Wagyu are cattle that produces beef products that have less fat marbled throughout.This beef is a very tender and scrumptious type of beef.

Recipes with Wagyu steak are just like recipes for any type of steak, you just dont have to worry as much about producing a tough and rubbery steak.

You can try this recipe that is especially for Wagyu steak.

INGREDIENTSYou will need:

1. 5 pounds of Wagyu steak,2. 2 tablespoons of vegetable oil, olive oil, or canola oil,3. 1 green pepper,4. 3 stalks of celery,5. peppercorns,


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6. mushrooms sliced thinly,7. 4 green onions,8. teaspoon of tarragon,9. salt and pepper.

METHODFirst, preheat your oven to 350 degrees. Heat a small amount of oil in a skillet

and then season your Wagyu steak with salt and pepper. Place the steak in the skillet and brown both sides, this is to keep the juices inside of the steak andwill help keep it tender.

Remove the steak and add the onion, green pepper and celery and lightly brown. Place all the above items in a shallow baking dish and add the peppercorns and cover your baking dish and allow to simmer for 3 hours. After the three hours, you

can add the green onions and tarragon. Cook until the green onions are tender,and then add the mushrooms on top of the steaks and cook for another 30 minutes.

You can also use any recipes for steak for your recipes for Wagyu steak

WAGYU STEAK

STEW PEAS WITH SMOKED TURKEY NECKS

INGREDIENTS1 lb Smoked Turkey Necks1 1b red peas1 small onion (chopped)3 cloves garlic (chopped)2 sprigs Thyme2 stalks Scallion6 clovesSalt to tasteHot pepper (be careful)

METHOD

Place Peas in pot and boil for 30 minutesAdd smoked turkey to peas, boil until peas/turkey tender (add water as needed).Add onion, garlic, thyme, scallion, cloves and salt to taste (if necessary)Thicken stew with flour and water combinedAdd hot pepper (be careful)Simmer until it thickens (about 15 minutes)

Serve with rice (preferable white rice)


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CARIBEAN RECIPES

The Arawak, Carib, and Taino Indians were the first inhabitants of the Caribbeanislands. These first inhabitants occupied the present day islands of British Vi

rgin Islands, Cuba, Dominica, Grenada, Haiti, Trinidad, and Jamaica. Their daily

diet consisted of vegetables and fruits such as papaw, yams, guavas, and cassava. The Taino started the process of cooking meat and fish in large clay pots.

The Arawaks are the first people known to make a grate of thin green wood stripson which they slowly cooked meat, allowing it to be enhanced by the flavor of t

he wood. This grate was called a barbacoa, and the word we know today as barbeque is taken from this early Indian cooking method.

The Carib Indians added more spice to their food with hot pepper sauces, and also added lemon and lime juice to their meat and fish recipes. The Caribs are said

to have made the first pepper pot stew. No recipes exist since every time the Indians made the dish, they would always add new ingredients. The Carib had a big

impact on early Caribbean history, and the Caribbean sea was named after this tribe.

Then the Caribbean became a crossroads for the world . . .

Once the Europeans brought Africans slaves into the region, the slaves diet consisted mostly of food the slave owners did not want to eat. So the slaves had tobe inventive, and they blended their traditional African foods with staples found on the islands. The Africans introduced okra, callaloo, fish cakes, saltfish,ackee, pudding and souse, mangos, and the list goes on.

Most present day Caribbean island locals eat a present diet that is reflective of the main ingredients of original early African dishes, and includes cassava, sweet potatoes, yams, plantains, bananas and corn meal.

African men were hunters in their homeland, and often away from home for long periods of time. They would cook spicy pork over hot coals, and this tradition was

refined by the early slaves in Jamaica. The technique is known today as jerkcooking , and the secret involves a slow meat cooking process. Jamaica is famous

for jerk chicken and pork, and youll find jerk all over the island.

After slavery was abolished, the Europeans went to India and China for labor, and more cooking styles were introduced. Much of the Indian cooking culture remains alive and well in the Caribbean of today with the introduction of curried meats and curry powder. Indians call it kari podi, and we have come to know this pungent flavor as curry.

The Chinese introduced rice, which is always a staple in home cooked island meals. The Chinese also introduced mustard, and the early Portuguese sailors introdu


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ced the popular codfish.

Most visitors to the Caribbean have no idea that the fruit trees and fruits so familiar to the islands were introduced by the early Spanish explorers. The fruit

trees and fruits brought from Spain include orange, lime, ginger, plantains, figs, date palms, sugar cane, grapes, tamarinds and coconuts.

Even the Polynesian islands play an important role in Caribbean cooking. Most ofus remember the movie Mutiny on the Bounty, but do not know that particular s

hip carried breadfruit, which was loaded on board from the islands of Tahiti andTimor. In the movie the crew took over the ship, forced the captain into a smal

l boat to fend on his own, and they threw the breadfruit, which they consideredstrange fruit overboard. Another ship was more successful in bringing breadfruit from Polynesia to Jamaica and the St Vincent and the Grenadines. Breadfruit is a staple diet in the current day Caribbean

America is responsible for introducing beans, corn, squash, potatoes, tomatoes,and chili pepper to the Caribbean. In fact these particular foods had never been

seen in Asia, Europe or Africa, so America actually introduced these foods the

rest of the world via the Caribbean.So it

s no wonder Caribbean cooking is so rich and creative with the flavors ofAfrica, India, and China, along with Spanish, Danish, Portuguese, French and British influences. Food served in the Caribbean islands have been influenced by the cultures of the world, but each island adds its own special flavor and cooking

technique.

The Coal Pot

I had the opportunity to eat food (from a Rasta Dude) cooked on a coal pot. TheRasta used a pot made from dirt (cant remember the name of the pot). I am sureyou are thinking dirt pot. . .yeah right but its true, The Rasta dude cook

ed rice and bean with okra, carrot, cabbage and coconut juice, Mmm, Yummy. May God strike me if I am lying? The food was off-the-hook (very delicious). And guess what? No salt was added to the food yet it tasted as if salt was added. He said the taste came from the smoke (LOL)

Coal pot was the main method of cooking (Caribbean) back in the days. As per the Rasta dude, it was an upgrade from the three (3) stones. However, some folks (especially Rastas) still use the coal pot to cook with.

His stories on method of cooking from then to now . . . . . .Ok, just say, I didnt want to leave his back yard in Tortola

Below is a picture of a coal pot. However, the Rasta coal pot different from this one (looks better ). His coal was at the top and pot was on the coal.

He spoke about wood stove etc. Later Ill write more. I need sleep. Up since 4am cooking

Nice!!!


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ACKEE AND SALTFISH IS JAMAICA

S NATIONAL DISH.

INGREDIENTS:

Serves: 4

1 Can of ackee, drained1/2 lb boneless salt cod3 tablespoons oil2 onions, sliced1/4 teaspoon dried thyme1/4 scotch bonnet pepper skin finely chopped up1 small tomato, chopped3/4 teaspoon tomato paste1/2 sweet pepper chopped1/8 teaspoon black pepper

METHODSoak the salt cod in a pot of water overnight to remove most of the salt. If the

cod is still very salty, boil in water for 20 minutes. Drain cod and cut or break into small pieces.

Heat oil in a frying pan. Add the onions, thyme and scotch bonnet pepper, tomato, tomato paste and green peppers. Stir for a few minutes. Add the cod. Stir. Simmer for 5 minutes, then add the can of drained ackee. Do not stir because this will cause the ackees to break up. Cook for a few more minutes then sprinkle with

black pepper.

Best served with bammy, roast breadfruit, fried or cooked dumplings, or fried orcooked plantains, cooked yams and Jamaican sweet potatoes.

SIMPLE RICE AND PEAS

INGREDIENTS:

Serves: 4-5

1 medium sized can red kidney beans1 can coconut milk2 cups of rice1 small onion, chopped


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1 clove garlic, chopped1/4 teaspoon dried thyme1 table spoon oil1 scotch bonnet pepper (whole, do not chop up)water

METHODDrain the liquid from the can of beans into a measuring cup and add the can of coconut milk and enough water to make four cups of liquid. Place liquids in a pot

with beans, onions, garlic, thyme and oil, bring to a boil. Add rice and stir for a minute. Reduce heat to Medium-Low. Place scotch bonnet pepper on top of liquid and cover tightly for 30 minutes or until rice is cooked. Remove scotch bonnet pepper before serving.

CURRY GOAT

INGREDIENTS :

3 lb. goat3-4 tablespoon curry2 onion,4 stalks thyme2 stalks garlic2 Whole Scotch Bonnet pepperblack pepper and salt2 Small carrots cut in slices (Optional)

METHODWash & season with curry, thyme, garlic, black peppers & salt, onionsFor best results let seared meat sit overnight in refrigeratorPour a little oil in pot and heatPlace meat in pot and let brown a littleAdd 1 cup water and seasoningAdd Carrots (Optional)Cook until tender


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Add whole scotch bonnet pepper for flavor and simmer for minutesMake gravy by adding a teaspoon corn starchServe with white rice or rice and peas (beans)

ESCOVEITCHED FISHThe best types of fish to use1.Goat Fish2.King Fish3.Jack4.Snapper

INGREDIENTS:

2 1/2 lbs. fish3 teaspoons of salt3 teaspoons black pepper2 large lemons1 scotch bonnet grounded without the seeds1 bell pepper1 carrot2 cups of white vinegar1/2 cup unsaturated oil1 teaspoon allspice3 large onions sliced

METHOD: Prepare fish by removing excess scales and washing. Use the two lemons to aid in the process rubbing the juice over the entire fish. Remove excess liquids from the fish with a paper towel. Place in oven at 150 degrees F for 15 minutes or hang up the fish to dry. Lather the seasoning of black pepper and salt and place in oven for 5 minutes at 150 degrees F or hang up and allow to dry. Pour unsaturated oil in a large enough fryer and bring it to a boil.NB Do not attempt to fry the fish if they are still wet or if the oil is not extremely hot (boiling). Fry fish on both sides until crisp but not hard. Be careful of the hot oilpopping while you fry. Allow to cool. Slice the onions and cut the bell pepper in rings. Slice the carrots very thin and not more than 3 inches in length. Place the sliced onions, carrots, scotch bonnet pepper, bell pepper, all spice and vinegar in a frying pan and allowto simmer until tender. Generously combine the mixture with the fish and allow to soak for several hours

BANANA FRITTERS

INGREDIENTS:


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2 large bananas (not fully ripe)Vegetable oilLime/lemon juiceSugar2 oz flour pt milk tsp. salt tsp. baking powder1 egg

METHOD:

Sieve the flour, baking powder and salt into a bowl. Make a well in the center of the mixture. Break the egg and add it to the mixture. Add some milk and stir. Continue adding the milk gradually. Stir continuously and add milk as needed until the batter is smooth.

Cover the batter. Peel the bananas and use a blender to finely chop up the fruits add water asneeded. Combine with batter. Use a deep fryer or frying pan to heat the oil and fry the banana batter until golden brown. Remove excess oil.

Serve warm for breakfast or as a snack

JERK CHICKEN

INGREDIENTS

4 cups green onion - sliced1/4 cup fresh thyme leaves3 tablespoons ginger - peeled and grated2 tablespoons fresh lime juice2 tablespoons vegetable oil1 tablespoon black pepper1 tablespoon ground coriander2 teaspoons salt2 teaspoons allspice1 teaspoon nutmeg1 teaspoon cinnamon5 cloves garlic - halved


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3 bay leaves1 Scotch Bonnet Peppers - seeded1 1/2 pounds chicken

METHODFor the RubIn a food processor fitted with knife blade, process all the ingredients until a

thick paste is formed.

For the Chicken

Place chicken in a shallow dish. Spread jerk rub all over chicken, reserving about a 1/4 cup.

Cover and marinate chicken in refrigerator for 2-4 hours.

To Grill

Prepare outdoor barbecue. Place chicken on grill. Cook 10 minutes on each side (or until tender & no longer pink in the middle), basting occasionally with leftover jerk rub.

JAMAICA STEAMED CALLALLOThis is a popular breakfast dish in Jamaica. Depending where on the island you live you could have callaloo dish cooked up with pork, saltfish, sausages, or chicken strips. The good thing about callaloo is that it can be prepared in many different ways according to ones taste or health situation.

INGREDIENTS:

4 cups of firmly packed chopped callaloo

1/8 to 1/4 cup water

1 medium-sized onion, chopped

1 medium-sized well ripened tomato, chopped

1 large clove garlic, chopped

1/3 skin of a scotch bonnet pepper

finely chopped

1/4 teaspoon dried time leaves


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1/8 teaspoon salt

1 table spoon cooking oil

1 table spoon butter or margarine

Serves: 4

METHOD

Inspect callaloo and remove old leaves, or hard stalk, etc. Rinse in a large potof cold water. Discard the water then add enough cold water to cover the callal

oo. Dissolve 1/2 teaspoon of salt into the water and let sit for 1/2 to 1 hour.The salt will help to remove any additional small debris from the callaloo. Throw off the water and rinse the callaloo in another pot of cold water. Remove thecallaloo and chop in 3/4 inch pieces in a slanted motion.

In a large pot add the 1 tablespoon oil, 1 tablespoon butter and 1/8 to 1/4 cup

water. Put four cups of firmly packed chopped callaloo on top. Add the remainingseasonings on top of the callaloo. Put a lid on the pot. Place on a medium flame and cook for roughly ten minutes or until pieces of the callaloo stalks are tender. The callaloo must stay green. Any discoloration towards brown means the callaloo is being overcooked.

Best served as a side dish or with bammie and fried plantain or breadfruit for alovely vegetarian breakfast.

BAMMIE

INGREDIENTSCassava flour 3 cupsSalt 1-2 tspWater 1 1/4 - 2 1/4 cups

METHODBasic Steps:Mix salt into the cassava flour.Stir in enough water to make a stiff dough.Cover and set aside to rest for at least 30 minutes.Cut dough into 6 equal portions.Dust a countertop with some cassava flour, and roll each portion out into 6" rounds.Heat a greased skillet over medium flame.Cook each round for 3-5 minutes on each side till browned. Serve warm.

CHEESE ENCHILADA.


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INGREDIENTS

3 Cups Chicken Broth (OR 3 Cups of Water) 1/8 teaspoon Red Pepper 3 Tablespoons Chili Powder 1 1/2 teaspoon Ground Cumin Powder 1 1/2 teaspoon Salt 3/4 teaspoon Garlic Powder 4 Tablespoons Corn Oil 4 Tablespoons Flour Corn Tortillas Cheddar Cheese Velveeta 1 onion

ENCHILADA EQUIPMENT

For this recipe you will need:

Large, or Medium size pan Frying Pan Cheese Grater Measuring Cups Measuring Spoons Spoon Spatula, or tongs for frying tortillas

METHODFirst Step: Mixing Enchilada SaucePut a sauce pan on a medium heat burner and mix together:

4 Tablespoons Corn Oil 6 Tablespoons Flour 1 1/2 teaspoon Cumin Powder 1/2 teaspoon Salt 3 Tablespoons Chili Powder 1/8 teaspoon Red Pepper 3/4 teaspoon Garlic Powder

Cook for one minute, stirring the ingredients together.

Second Step: Adding Water to Enchilada SauceNow add the three cups of water and keep stirring until it is thickened to the consistency of a thin gravy.

Keep sauce warm while you work on the rest of the recipe.

Third Step: Soft Frying TortillasSoft frying tortillas is quite easy. If you have never done this before we willshow you how. (Never leave a skillet, or frying pan with oil in it unattended It

could start a fire. If you have small children in your house make sure that thehandle of your frying pan, or skillet is out of their reach.)

Fourth StepPut about 1/4th of an inch of corn oil in the frying pan. Turn the burner to medium high and let it heat up the oil. Then carefully place one of the corn tortil


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las in the hot oil. Cook for 5 seconds, then flip it over using a pair of tongs,or forks. Cook the other side for 5 seconds as well, before removing the tortil

la from the pan. Once you remove it from the pan blot it off using paper towels.You will need to soft fry around 20 tortillas. This is so you will have a few e

xtra.

Fifth Step: Grating The CheeseNow its time to grate the cheese. You will want to evenly mix one cup of gratedcheddar cheese with one cup grated Velveeta. It should look like the picture tothe left once you have evenly mixed them.

You will also want to chop up your onion now.

Sixth Step: Dipping Tortillas In Enchilada SauceNow is when we start assembling the enchiladas. We will take you through makingthe first one. First you will want to give your enchilada sauce a quick stir tomake sure it is still warm and well mixed. If it is not warm enough just turn the burner back on for a few minutes and heat it up a little. If you have to do this make sure you stir it at the same time. Now, lets get back to the instruction

s. You will want to take one of the soft fried tortillas and dip it in the enchilada sauce.

Seventh Step: Assembling EnchiladasOnce you dip your soft fried tortilla, then sprinkle 1/4 cup of cheese and a Tablespoon of onion, as seen to your left. Then roll it up and place it on a serving plate. You will want to do this with all of your tortillas. I would suggest making them on a different plate than what you are going to serve them on. The enchilada sauce will make it a huge mess if you don

t.

Eighth Step: Topping Cheese EnchiladasOnce you have finished making all the enchiladas add a few more large spoonfulsof enchilada sauce on top along with more cheese and more onion. The pictures to

the left will serve as a good guide to the amounts. If you skip putting the enchilada sauce on top they will taste more like a cheese taco rather than an enchilada. That wouldn

t be good!

If your tortillas and enchilada sauce is not hot enough to melt the cheese thenzap them in the microwave for about 30 seconds.

Cheese EnchiladasIf you like, top your enchiladas off with an over easy fried egg.


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AMERICAN DISHES

SHRIMP FETTUCHINI ALFREDO

INGREDIENTS

[li]Small to medium sized Shrimp-- You can add as many shrimp as you like(PREFERABLY FRESH RAW SHRIMP 1-16 oz jar of Alfredo sauce OR you can make your own 2-3 Tablespoons of MINCED Parsley(or to taste) 1-box of Fettuccini style Pasta 1-2 Teaspoons of MINCED Garlic(PREFERABLY IN CITRIC ACID

METHODIf you selected the Pre-made Alfredo sauce that is sold in your local supermarket or grocery store, . Take a large pot and fill it about 3/4 of the way full, then bring the water to a boil, then add the fettuccini pasta and boil the pastauntil the noodles are soft. Transfer the Alfredo sauce in to a sauce pan or small pot. Heat the sauce to a simmer, and keep simmering it until the desired temperature is reached. Take the shrimp and remove the clear shell from around the shrimp, take a skillet and put the shrimp in the skillet and add the 1-2 teaspoons of minced garlic. Saute the shrimp and minced garlic until shrimp is cooked thoroughly. Then proceed to add the Alfredo sauce and cooked pasta to the shrimpin the skillet and add the minced parsley, cook all of the ingredients togetherfor approximately 2-4 minuets.


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PELAU CHICKEN

INGREDIENTS2-3 lbs chicken (breasts or thighs)2 limes2 tsp salt1 tsp black pepper3 cloves garlic -crushed4 tablespoon Worcestershire sauce3 tablespoon oil4 tablespoon brown sugar2 cups hot water2 cups coconut milk1 can pigeon peas (or green peas)2 cups carrots4 tablespoon raisins2 cups rice (NOT INSTANT!)1 hot pepper (optional)

METHOD1. Rinse chicken and rub with lime.2. In a large bowl: add salt, black pepper, garlic, half of the brown sugar,

and half of the Worcestershire sauce to chicken, then set aside (the longer youlet it sit, the better the flavor!).

3. Heat oil in large deep pot. When hot, sprinkle in remaining brown sugar. Once sugar begins to bubble, add chicken and coat well until chicken is nicely browned.

4. Add carrots, rice, hot pepper, water and coconut milk. Mix well. Cover tightly and cook on very low heat 30-45 mins until rice is almost fully cooked. Donot stir while cooking.

5. Add pigeon peas and raisins. Continue cooking on low heat 10-15 mins untilrice is fully cooked. Add additional Worcestershire sauce to taste.

Cooking time: 60 minutesServes: 4-6


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WEST INDIAN CURRIED GOAT. INGREDIENTS2 pound goat meat2 large onions1 tablespoon Vegetable oil2 Cloves garlic, chopped2 Scallions, chopped2 tablespoon Allspice2 tsp ginger1/2 cup chicken broth1 bunch herbs2 clove garlic chopped2 tablespoon curry powder2 tablespoon tomato ketchup

salt and pepper to taste

If you can, it is best to add spices to the meat the day before cover it and putin refrigerator and cook it next day. This allows the meat to marinate in the s

pices.

METHOD1. Heat the vegetable oil and add the garlic, scallions, pepper, curry, allsp

ice, chicken broth, and ginger.2. Cook for a 5 minutes then add the goat and remaining ingredients.3. Simmer in water for 1 1/2 hr until meat is tender.

Eat and enjoy!!

WEST INDIAN RED BEAN SOUP.

INGREDIENTS1 pound Smoked ham hocks( Smoked pork)1 pound Stewing beef cubed2 cups Kidney beans, dried4 quarts Water4 small Potatoes peeled and cubed1/2 cup Coconut milk -- optional1 Onions chopped2 Green onions chopped1 Sprig fresh thymesalt, black, and hot pepper to taste

METHOD1. Soak the ham hocks overnight in fresh water to remove salt2. Combine ham hocks, beef, and kidney bean in boiled water. Cook for 1 hr to

1 1/2 hr or until beans are tender and begin to split open.3. Add the potatoes, coconut milk, onion, thyme and hot pepper.


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4. Add salt, black pepper, and hot pepper to taste. Stir the soup and allow to simmer for 1 hour.

Cooking time: 3 hrsServes: 8

MAYONNAISE SALAD

INGREDIENTS:

4-5 potatoes2 carrots100-150 g of green beans1 cup of frozen green peas

10 olives1 small can of hearts of palm1 jar of mayonnaise1 tablespoon of olive oil (optional)1 tablespoon of finely chopped onion (optional)1 tablespoon of finely chopped parsley (optional)salt and black pepper to taste

METHOD

1. Rinse the potatoes and cook them in water and salt.2. Peel the carrots, cut them into small pieces and cook them in water and salt. 3. Rinse the green beans, cut them into small pieces and cook them in water andsalt.4. Cook the green peas in water and salt.5. Drain the palm hearts and cut them into small pieces.6. Cut the olives into small pieces.7. Once all vegetables are cooked, drain the water: allow them to cool down andsave them for later.8. Peel the cooked potatoes and cut them into small pieces.9. Put all ingredients in a bowl, add the mayonnaise, the oil, the onion, the parsley and salt and pepper to taste.10. Mix well all ingredients, cover the bowl with a plastic film and keep the bowl in the fridge until serving.

I like "Hellmann

s" mayonnaise, but you can use any other brand or make your ownmayonnaise.

BRAZILIAN RICEINGREDIENTS:1 tablespoon of oil1 (small) chopped onion = 1 tablespoon


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1 (small) clove of crushed garlic1 cup of rice1 1/2 cup of boiling water1 teaspoon of salt

METHOD1. Saut the onion and the garlic in hot oil.2. Add the rice and stir-fry well.3. Add the water and the salt.4. Let the water boil for some minutes.5. When the water level drops, cover the pan and lower the heat.6. When the rice is cooked, turn off the heat and let the rice rest for about 10

minutes.7. Put the rice in a bowl and serve it.

Brazilians rinse and drain the rice thoroughly before cooking it.

For every cup of rice, use 2 cups of water. More water gives you softer rice while less water gives you firmer rice.

You can use only onion or both onion and garlic. Garlic adds flavor.

You can also add some chopped parsley and spring onion to the onion and garlic.Instead of water, you can use home-made chicken broth.

Instead of salt, you can use a chicken bouillon cube. I don

t use chicken bouillon cubes because most of them contain MSG (Mono Sodium Glutamate).

Rice with carrot or tomato are also popular in Brazil. To make rice with carrotor tomato, just add a chopped carrot or a chopped tomato and stir-fry it with the onion and garlic.

FRIED BANANA

INGREDIENTS:2 ripe bananas2 teaspoons of buttercinnamon and sugar to taste

METHOD1. Peel the bananas.2. Heat the butter in a non-stick frying pan.3. Add the bananas and fry them on both sides.4. Put the bananas on a plate.5. Sprinkle the bananas with cinnamon and sugar to taste.

If you wish, you can add honey and raisins to the bananas when frying them.Fried bananas go well with vanilla ice cream and whipping cream


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CORN FLOUR CAKE

INGREDIENTS:200 gr of butter1 cup of sugar2-3 eggs1 cup of corn flour cup of all purpose flour cup of milk1 teaspoon of baking powder2-3 tablespoons of coconut flakes or grated parmesan cheese (optional)

METHOD1. Beat the butter and the sugar well.2. Add the eggs and beat well.3. Add the corn flour, the wheat flour, the milk, the baking powder and beat well.4. Put the cake mixture in a mould previously greased with butter and dusted wit

h wheat flour.5. Bake the cake in preheated oven (350 F) for 30-40 minutes or until golden brown and done.6. Let the cake cool down.7. Remove the cake from the mould and serve.

You can find corn flour in supermarkets or in deli shops.

Instead of coconut flakes or grated parmesan cheese, you can add some fennel seeds (erva-doce) to the cake mixture.

BRAZILIAN CHICKEN PIEINGREDIENTS:

A. Dough:2 sheets of puff pastry1 egg yolk

B. Filling:1 tablespoon of oil1 small onion2 peeled tomatoes1 cooked chicken breast (recipe)1 small can of hearts of palmparsley and spring onion to tastesalt and pepper to tas

METHOD

A. Dough:1. Divide the dough into two parts (bottom/top crust).2. Roll out the dough (on a lightly floured surface) with a rolling pin (dustedwith flour).3. Put the bigger part (bottom crust) in a pie tin greased with oil.4. Spread the filling over the dough.5. Brush the edges with water.6. Cover the filling with the smaller part (top crust) and press the edges together.


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7. Decorate the pie with stars or flowers.8. Brush the pie with an egg yolk.9. Bake the pie in hot oven (350 F) for 30 minutes.

B. Filling:

1. Remove the skin and the bones from the cooked chicken and cut it into pieces. 2. Heat a tablespoon of oil in a pan.3. Add the onion and stir-fry until golden brown.4. Add the tomato, the chicken, the salt and the pepper and let it cook for about 5/10 minutes.5. Put the filling on a plate and let it cool down.

TUNA SPREAD

INGREDIENTS:1 small can of tuna (185 g.)4 spoons of mayonnaisesalt and pepper to tasteparsley and lemon (optional)1 package of toast or cream crackers

METHOD

1. Drain the tuna.2. Put the tuna in a small bowl.3. Add the mayonnaise.4. Add two lemon drops, chopped parsley, salt and pepper to taste.5. Mix it well and serve it with toast or cream crackers.

I prefer to use tuna in brine, but you can use tuna in oil.I love Hellmann

s mayonnaise and "Melba" toast, but you can use any other brand.You can also make delicious sandwiches with this tuna spread.

CAROT CAKE

INGREDIENTS:

3 medium-sized carrots (chopped)4 eggs


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1 cup of oil2 cups of sugar3 cups of all purpose flour1 teaspoon of baking powder

METHOD1. Blend the liquid ingredients (carrots, eggs, oil) in a blender.2. Add the dry ingredients (sugar, flour, baking powder) and blend well.3. Put the cake mixture in a mould previously greased with butter and dusted with wheat flour.4. Bake the cake in preheated oven (330 F) for 30-40 minutes or until golden brown and done.5. Top the cake with a chocolate topping (optional)6. Let the cake cool down.7. Remove the cake from the mould and serve.

Chocolate topping:Put 8 tablespoons of sugar, 2 tablespoons of butter or margarine and 2 spoons of

chocolate powder in a saucepan. Cook over low heat for a while, stirring consta

ntly until the mixture loosens from the bottom of the pan.

BAKED BEEF STEAK WITH TOMATO SAUCE

INGREDIENTS:4 beefsteaks1 clove of crushed garlicfinely chopped parleysalt and ground black pepper to taste1 beaten egg and bread crumbs to coatoil for pan-frying4 slices of ham and 4 slices of mozzarella cheese1 package of tomato pur

METHOD1. Pound the steaks with a meat pounder.2. Put the steaks in a bowl.3. Season the steaks with garlic, parsley, salt and black ground pepper to taste.4. Cover the bowl with a plastic film.5. Put the bowl in the fridge for 1 hour or longer.6. Deep the steaks in the egg and then coat them in the breadcrumbs.7. Pan-fry the steaks in hot oil until golden brown.8. Put the steaks on a ovenproof baking dish.9. Put a slice of ham and a slice of mozzarella over each steak.10. Pour the tomato pur over the beefsteaks.11. Bake the beefsteaks in heated oven (350 F) for 20-30 minutes and serve.

A meat pounder will help tenderize the meat.Choose any kind of tender meat (veal, minute steak, etc.) that you like.You can replace beefsteaks with chicken breast fillets.If you wish, you can replace the tomato pur with a home-made tomato sauce.

ASIAN AND ORIENTAL RECIPES


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INDIAN MEAT SAMOSAS

2 tsp. fresh ginger, grated or 1 tsp. ground ginger3 sm. cloves1 lb. ground lamb or ground beef2 lg. onions, thinly sliced1 tbsp. ghurum masala (add the ghurum masala after the curry is cooked by stirring it in before serving) (Obirin

s substitution: scant dash of nutmeg, cloves orallspice)

1 tbsp. curry powder1 tsp. salt

Oil if neededCooking meat filling (follows)

FOR PASTRY:

2 c. unbleached flour3/4 tsp. salt1 1/2 tbsp. oil or clarified butter1/2 to 3/4 c. water

Sift flour and salt together. Make a well in the center of the mixture and quickly pour in oil and water. Stir briskly until combined, gradually adding more water if necessary. You should aim for a slightly moist dough that sticks together.On a lightly floured surface, knead dough for 10 minutes until smooth and elastic, cover with damp towel. To assemble samosa, break off pieces of dough (leaving

what

s left under the towel and shape into balls. Roll each ball into a circleabout 1/10 of an inch thick and 5 inches across. Cut the circle in half. In oneside put filling, fold half of the half circle over to make a triangle. Seal bybrushing a bit of water along the edges and pinching it together with your finger. Heat 2 inches oil in a skillet or pan to 375 degrees. Put in samosas and letit fry to a golden brown on each side. Then drain on cloth or paper towel and eat.

MEAT FILLING:

Crush ginger and garlic. Combine all ingredients in a large skillet or pan and simmer for 30 minutes, stirring frequently. Add a bit of oil if meat is too leanto grease the pan. When meat is well browned, drain off any excess fat, set aside until ready to fill pastry.

VEGETABLE FILLING:

3 med. potatoes2 carrots1 c. fresh green peas or 1 (8 oz.) pkg. frozen peas2 to 3 tbsp. oil or clarified butter1 c. onion, finely chopped2 tsp. fresh ginger, grated or 1/2 tsp. ground ginger2 lg. cloves garlic, crushed1/2 tsp. coriander seeds, crushed


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2 tbsp. fresh coriander, finely chopped (opt.)2 tsp. lemon juice

Peel potatoes or don

t as you wish. Boil potatoes and carrots until both are soft but still firm. Cut into small cubes about 1/2 inch square. In a separate pot,

cook peas just until tender. Meanwhile heat oil or butter until a test onion sputters upon contact with it. Add onions, ginger, garlic and coriander and saute,

6 or 8 minutes, stirring constantly. Mix in the lemon juice and the cooked vegetables, gently adding peas last. Heat through then set aside until ready to fill

pastry.

INDIAN CURRY CHICKEN

INGREDIENTS2-1/2 lbs chicken breasts or a chicken, cut-up

watersalt

celery tops3 Tbsps butter or margarine1 tart apple, peeled and diced1 medium onion, thinly sliced1 Tbsp curry powder (or more for experienced palates)

1/3 cup raisins1 cup chicken broth

1/2 cup COCA-COLA3-1/2 Tbsps flour

1 cup coffee cream or undiluted evaporated milk1 tsp salt

1/8 tsp white pepperrice, cooked and hot

METHODRinse the chicken pieces. In a pot of boiling salted water, cook the chicken with a few celery tops. Cover and simmer about 1 hour or until fork-tender.

Drain and strain the broth; reserve. Bone the chicken and cut it into 1/2-inchpieces to measure about 2-1/2 cups.

In a skillet, melt the butter/margarine. Add the apple, onion, and curry powderand saute for 5 minutes, blending well. Stir in the raisins, 1 cup of the rese

rved chicken broth, and the Coca-Cola.

In a bowl, mix flour with the coffee cream/evaporated milk, stirring until smooth. Add with salt and white pepper to the onion/apple mixture. Stir and cook over low heat until thick and creamy. Taste for seasoning. Add the chicken and turn into a covered container to chill overnight.

Reheat in the top of a double boiler over hot water and serve on cooked rice with a selection of condiments (See NOTE below). Makes 6 servings.

NOTE: Provide a sampling of the following condiments for sprinkling on top of each serving: grated coconut, chopped peanuts, chopped raw onions, raisins, sweet pickle relish, chutney, chow chow, and/or lime wedges.


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ORIENTAL CURRIED CHICKEN TENDER

INGRIDIENT

1 c. soy sauce1/3 c. sugar

4 tsp. vegetable oil1 1/2 tsp. ground ginger1 tsp. five spice powder2 bunches green onion

METHOD

16 chicken tenders (approx. 2 lbs.)Blend soy sauce, sugar, oil, ginger and five spice powder in a large bowl untilthe sugardissolves. Stir in green onions. Add chicken tenders to marinade. Turn to coat.Coverchicken and refrigerate overnight. Preheat oven to 350 degrees.Drain chicken RESERVING MARINADE. Arrange chicken in dish and bake until brownand tender, while basting occasionally with marinade.

Another variation of the same recipe:

4 halves, skinned & boned chicken breasts2 c. half & half1 1/2 c. mayonnaise3 tbsp. mango chutney2 tbsp. dry sherry1 tbsp. sherry vinegar2 tbsp. plus 1 tsp. curry powder1 tsp. turmeric2 c. finely chopped salted roasted peanuts

Preheat oven to 350 degrees. Place chicken breasts in a shallow baking dish justlarge

enough to hold them. Pour half and half over them and bake for 30 minutes. Let cooland cut in 1 inch cubes.Process mayonnaise, chutney, sherry, vinegar, curry powder and turmeric in a blenderor food processor. Dip chicken pieces into the curry mayonnaise and roll in thechopped nuts. Refrigerate 30 minutes. Arrange on a serving plate with fancytoothpicks.


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Date post:	30-May-2018
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International Recipes by Biodun Adesina (Xorenxo)

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