Recipe: Around the World Recipe Swap Part 1 (10)

8-14-99 Around the World Recipe Swap Part 1

Debbie.D.,.AL (11:16:29) : HUNGARIAN GOULASH

2 lbs. beef, cut into 2-inch pieces
4 T. cooking oil
2 onions, coarsely chopped
4 T. sweet paprika
salt and pepper
2 cloves garlic, minced
1/4 tsp. caraway seeds
1/2 green pepper, chopped
4-6 T. sour cream
parsley

Brown beef in oil, adding onion when beef is done. Cook until onion is transparent. Add paprika, bell pepper, salt, pepper, caraway seed, and garlic. Cover and cook slowly for about 1 hour or until meat is tender. Add water if needed. Garnish with sour cream and parsley and serve over noodles.

Debbie.D.,.AL (11:12:12) : CHINESE PORK ROAST

2 lbs. boneless pork loin
2 T. soy sauce
1/2 tsp. ground ginger
1/4 cup dry sherry
2 T. honey

Place pork loin in roasting pan. Combine soy sauce and ginger and pour over pork. Bake at 325 for 1 hour, basting frequently. Combine sherry and honey and pour over pork. Bake another 30 minutes, basting frequently. Remove from oven and let stand for 10-15 minutes under foil. Slice and serve with pan juices on the side.

Debbie.D.,.AL (11:08:48) : CANADIAN SPARERIBS

3 lbs. spareribs
1 lb. brown sugar
12-oz. bottle soy sauce
2 onions, sliced
1 clove garlic, chopped
1/4 tsp. black pepper

Arrange spareribs in a roasting pan. Combine all of the other ingredients and pour over spareribs. Cover and bake at 350 degrees for 2 hours. Uncover and bake another 20 minutes.Debbie.D.,.AL (11:00:29) : SAUSAGE WITH SPICY SAUERKRAUT

1 lb. bag sauerkraut (I use CLAUSSEN'S)
1 apple, chopped
2 T. brown sugar
5 cloves
1 1/2 lbs. link sausage

In a saucepan combine all the ingredients except for the sausage.
Cut sausage into 1/2 inch lengths and brown in a skillet. Place sausages on top of other ingredients. Cover and simmer for 1/2 hour. Remove cloves before serving.

This is one of my husband's favorite fall dishes.kellywa (08:26:40) : Machaca

Yield: 6 servings

2 medium Onions, chopped
1/2 c Canned diced mild green chilies
1 t Crushed red chile flakes
1/2 t Tabasco sauce
1/2 t Freshly ground black pepper
1/4 t Cumin
1 c Canned diced tomatoes in puree or liquid
2 lb Beef top round, trimmed of all visible fat and cut
into 4 or 5 large pieces

In a large, heavy pan with a lid, over medium heat, saut onions, chilies, red chile flakes, Tabasco, black pepper and cumin, adding a little water only as needed to keep the mixture from sticking. Stir frequently, cooking until the onion is translucent and tender.

Add tomatoes with their liquid and stir well. Cook for 3-5 minutes. There will not be much liquid at this point.

Add beef. Reduce heat to simmer, cover pot and cook, stirring occasionally, for 1-1/2 hours or until beef is thoroughly tender. When beef has cooled, refrigerate overnight.

The next day, shred beef pieces, using fingers. Skim and fat from cooking juices and return beef to pan. Reheat over low heat and serve.

This is especially good as a change from bacon or sausage for breakfast or brunch, and is also good served rolled in warmed flour tortillas for lunch or dinner.kellywa (08:24:05) : BAUERNFRUHSTUCK (FARMERS BREAKFAST)

Yield: 4 servings

4 potatoes; medium
4 bacon; strips, cubed
3 eggs; large
3 tablespoons milk
1/2 teaspoons salt
1 cup ham; cooked, small cubes
2 tomatoes; medium, peeled
1 tablespoon chives; chopped

Boil unpeeled potatoes 30 minutes. Rinse under cold water, peel and set aside to cool. Slice potatoes. In a large frying pan cook bacon until transparent. Add the potato slices; cook until lightly browned. Meanwhile blend eggs with milk and salt. Stir in the cubed ham. Cut the tomatoes into thin wedges; add to the egg mixture. Pour the egg mixture over the potatoes in the frying pan. Cook until the eggs are set. Sprinkle with chopped chives and serve at once.kellywa (08:10:51) : Swedish Pancakes (Plattar)
Serving Size : 4

4 Eggs -- Separated
1 Cup Flour
1/2 Teaspoon Salt
1 Cup Milk
3 Tablespoons Sour Cream
Lingonberry Preserves
Apple Sauce

Beat yolks until thick. Sift together flour, salt and sugar. Add to egg yolks alternately with milk. Stir in sour cream. Beat egg whites until stiff but not dry. Fold into batter. Heat pancake pan and butter each depression (if you have a Swedish Pan Cake Pan ). Pour about a tablespoon of batter into each depression and spread out evenly. Brown on one side, turn and brown on the other side. Serve at once with preserves or applesauce.
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NOTES : To be authentically small and very thin, Swedish pancakes ought to be baked in a Swedish pancake pan, which has depressions for each pancake. They can be bought in good
housewares stores in Scandinavian supply houses. But these pancakes may also be baked on a hot griddle by tablespoonfuls.

Incidentally, pancakes are a staple in all Scandinavian countries, and basically there is not a great deal of difference between them. The Norwegians often eat theirs folded over. kellywa (08:08:04) : Hawaiian Flours Lemon Poppy Seed Sour Cream Bread
Yield: 12 servings

1 cup bread flour
1 cup all purpose flour
1 cup lemon cake mix
1/2 cup whole wheat flour
3 teaspoons gluten flour
3 teaspoons sugar
2 teaspoons yeast
2 teaspoons oil
2 teaspoons poppy seeds
1 large egg
1/3 cup sour cream
1 cup water
1/4 cup liquid--3 teaspoons lemon juice plus water.

Add ingredients in accordance with ABM guidelines. Makes a moist and sweet loaf suitable for breakfast or desert.kellywa (08:07:12) : MARDI GRAS DOUGHNUTS (Cajun)

2 cup flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 cup milk
2 eggs
1 pinch salt
1 teaspoon pure vanilla extract
oil for deep frying
powdered sugar

Mix the flour, sugar and baking powder together in a bowl. Make a well in the middle and add the eggs, milk, salt and vanilla. Beat these together and gradually work on the flour. Roll out on a floured board to about 1/4 inch or a little thinner if preferred.

Cut the dough into 2 x 4-inch strips and simply make 3 or 4 slits in the center of each. Fry in deep oil until golden brown. Sprinkle with powdered sugar.

HINT: These will be firmer than doughnuts.
Yield: approximately 18 to 20.kellywa (08:04:32) : FRENCH PANCAKES

3/4 cup flour
1/2 tsp salt
1 t baking powder
2 tbsp powdered sugar (optional)
2 eggs
1/3 cup water
2/3 cup milk
1/2 tsp vanilla

Mix dry ingredients, beat the eggs and add the liquid ingredients. Make a well in dry ingredients and add the liquids, combine with little mixing and ignore any lumps, they will take care of themselves.