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Recipes
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Guatemalan Cheescake
An easy cheesecake for kids to make!
Posted By: CherieDas@aol.com Date Posted: 08-24-2006
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LATIN AMERICA: Mango-Avocado Salsa
Serve it with chips or as a side dish. You can try slightly different versions by adding lime juice, ginger, pineapple or jalapenos, depending upon your personal taste.
Posted By: cschalk1@aol.com Date Posted: 07-20-2005
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CHINA: Neen Gow
Chinese New Year Cake - The most important cake eaten on New Year's. The main ingrediant is glutinous rice flour which is a symbol of cohesiveness. Please note, Cake is to be made at least one day ahead of time, but slices are fried immediately before serving.
Posted By: cheriedas@aol.com Date Posted: 01-20-2005
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EASTERN EUROPE: Kazakh Rice
KAZAKHSTAN -- An easy rice dish from Kazakhstan that may be served as a side dish or as a main course.
Posted By: Cheriedas@aol.com Date Posted: 01-20-2005
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SOUTHEAST ASIA: BANH DUA CA RA MEN
VIETNAMESE -- This is coconut flan with caramel is the ultimate dessert. The technique is distinctly French but the flavors are all Vietnamese.
Posted By: Cheriedas@aol.com Date Posted: 01-20-2005
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LATIN AMERICAN: Tostones De Platano
Plaintains are big on nutrition and are a staple food in many countries. The plantain while green is considered a starch, when ripe is a fruit. For those recipes requiring green plantains, choose the greenest without a hint of yellow.
Posted By: cschalk1@aol.com Date Posted: 04-07-2004
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LATIN AMERICAN: CHICKEN
ALL LATIN AMERICAN COUNTRIES -- A wonderfully different kind of chicken dish that will make your mouth water.
Posted By: k9felines@aol.com Date Posted: 04-05-2004
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PHILIPPINES: ADOBO
A delicious meat mixture meal.
Posted By: k9felines@aol.com Date Posted: 04-05-2004
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LATIN AMERICAN: CHURROS
ALL LATIN AMERICAN COUNTIRES -- Deep Fried Cinnamon Sticks Dessert
Posted By: handsatw@aol.com Date Posted: 03-01-2004
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SOUTHEAST ASIA: BANANA BALLS
THAI -- Dessert
Posted By: agwalton@aol.com Date Posted: 03-01-2004
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AFRICAN AMERICAN: INJERA
ETHIOPIAN FLAT BREAD -- It is a spongy crepe-like bread (slightly sour), is almost always eaten with Ethiopian stews. If you've been to an Ethiopian restaurant, they probably used the injera as both plate and utensils. The injera are layered on a round table and the stews are piled on top -- then more injera are used to scoop up and eat the stew. And of course once the stew is gone the injera underneath it are suffused with all the yummy juices. It takes a while to cook up each injera but it's really easy.
Posted By: agwalton@aol.com Date Posted: 03-01-2004
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INDIA: GULAB JAMUN
INDIAN SWEET -- a small dumpling like ball in syrup
Posted By: agwalton@aol.com Date Posted: 02-28-2004
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AFRICAN AMERICAN: BERBERE
ETHIOPIAN HOT PEPPER SEASONING --
<> NOTE: I made the full amount and it makes a lot. I used whole spices, ground, then toasted. This has a lot of potential as a basic seasoning. I can easily see it being used in a curry or other kinds of stews.)
Posted By: agwalton@aol.com Date Posted: 02-28-2004
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SOUTHEAST ASIA: LEMONGRASS CHICKEN
VIETNAMESE -- This quickly prepared but terrifically flavorful dish is great served with rice paper wrappers. I love it with a few leaves of mint and basil. This is one you must try. It is easily done in a wok.
Posted By: Cheriedas@aol.com Date Posted: 02-27-2004
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LATIN AMERICAN: FLAN DE QUESO
ALL LATIN AMERICAN COUNTRIES -- Cheese Custard Pie
Posted By: handsatw@aol.com Date Posted: 02-27-2004
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KOREAN: Kimchee
KOREAN PICKLED CABBAGE
Posted By: Cheriedas@aol.com Date Posted: 02-27-2004
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EASTERN EUROPE: CABBAGE BORSCHT
RUSSIAN -- Beef Soup
Posted By: Cheriedas@aol.com Date Posted: 02-27-2004
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INDIA: CHA'
INDIAN TEA
Posted By: Cheriedas@aol.coom Date Posted: 02-27-2004
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