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Recipes From Around The World v1 & v2

Recipes From Around The World v1 & v2
Bring the exotic tastes of other countries into your home with Recipes From Around The World.
You don‘t have to travel the world to get a taste of international cuisine. With Recipes From Around The World, you can open your mind and treat your taste buds to a world of fine cuisine-without leaving home!

In volume one of Recipes From Around The World you will find over 500 tasty recipes from Germany, Greece, Ireland, France and Russia. Tasty recipes like, Galantine Of Chicken from France, Greek Stifado With Feta Cheese Crust, Esterhazy Rostbraten (Beef Sirloin A La Esterhazy) from Germany, Real Irish Stew and Basturma (Georgian Pomegranate Marinated Grilled Lamb) from Russia.

Volume 2 of Recipes From Around The World contains over 500 recipes from Australia, Africa the Middle East, the Philippines and the Caribbean. Your family and friends will love this selection of recipes which includes exotic dishes such as Caribbean Pork With Pineapple Salsa, Lebanese Baba Ghanoush, Fragrant Pork Adobo from the Philippines, Aussie Shrimp On The Barbie With Orange Ginger and South African Curried Beef Gratin.

Packed with more than 1000 tantalizing recipes from far away lands, the 2 volume Recipes From Around The World set lets you serve and satisfy even the most sophisticated of cravings with inspired meals created fast and easy. Order your copies today!
Samples:

French Recipes

Baked Tomatoes With Proven? ale Stuffing

4 Servings 4 md tomatoes - unpeeled,cored, -pulp removed 1 T olive oil 3/4 c onions,Chopped 2 cloves garlic,minced 2 1/2 T fresh parsley,Chopped 2 t fresh basil,Chopped 1 1/2 t fresh thyme,Chopped 1/2 t salt 1/4 t black pepper 3/4 c bread crumbs 1/4 c plus 2 tablespoons Parmesan -cheese

Heat the oven to 375F. Core tomatoes and scoop the insides out to
leave whole shells.

Heat skillet with oil to medium heat and saut onion and garlic for
about 3 minutes. Stir in tomato, herbs and seasonings. Saut for about 4 minutes or until wetness evaporates. Remove from heat and stir in breadcrumbs and cup measure of the Parmesan cheese. Reserve the rest of the cheese for later.

Stuff the tomatoes with the mixture and sprinkle evenly with the
remaining measure of Parmesan cheese.

Bake for about 15 minutes.



Blender Hollandaise

10 Servings 4 egg yolks 1 1/2 T lemon juice 1/4 t salt ds cayenne pepper (or white) -pepper 1 T water,boiling 1/2 c butter,hot but not brown

Put yolks, lemon juice and seasonings in blender. Heat butter and
water separately, taking great care not to burn the butter. Blend egg mixture on high for about half a minute, then with blender still on high, add boiling water and half of the butter, very slowly and in a steady stream, then the rest of the butter can be added more quickly. The heat from the boiling water and the hot butter should cook the yolks and create a satin- smooth mixture. Serve immediately or keep warm in a bowl set in another bowl of hot water.

Yields: 1 1/4 cups



Brioches

12 Servings 2 1/4 c flour,Sifted 1/2 c milk to lukewarm (or 105 to) -Heated - 115 de 1 pk active dry yeast 1 T sugar 3 egg yolks 1 whole egg 6 T butter,melted and cooled

In a large mixing bowl, place flour. Make a well in the center and
pour in the 1/2 cup milk. Sprinkle yeast and sugar over milk, stir, and let stand until foamy (about 5 minutes). With 2 spoons stir together liquid and dry ingredients. Cover with a tea towel and let stand in a warm place until mixture bubbles and rises slightly (about 25 minutes).

Mix in egg yolks and butter. Add lukewarm milk, a little at a time,
until a workable dough is formed. With a wooden spoon, work dough until smooth and shiny, (5-10 minutes). Cover with a tea towel and set in a warm place to rise until doubled in bulk (1 to 1 1/2 hours). Preheat oven to 400 degrees. Punch down dough.

With a teaspoon scoop out pieces of dough about the size of an egg and form them into balls. Place balls well spaced on an ungreased baking sheet. Crack the whole egg into a small bowl and beat well; brush tops of balls. Let stand in a warm place 15 to 20 minutes, then brush with egg again. Place in oven and immediately reduce oven temperature to 375 degrees. Bake until golden (20 to 25 minutes). Let cool on a wire rack.

AFRICAN RECIPES

Accra Banana Peanut Cake (Ghana)

1 1/4 c butter,softened 2 c sugar 4 eggs,beaten 4 c flour 1/4 c cake flour 1 t salt 4 t baking powder 1/2 t baking soda 8 bananas,mashed 1/2 c peanuts,coarsely chopped 1/2 c sugar 1 t cinnamon

In a large bowl, cream together the butter and sugar. Add the eggs
and beat to combine. In a separate bowl, stir together the flour, salt,
baking powder, and Baking soda. Stir the flour mixture into the butter
mixture alternately with the bananas and peanuts.

Pour the batter into the prepared pan and bake for 30 minutes, or until
a wooden skewer inserted in the center comes out clean. Remove from the oven and allow to cool on a wire rack.

Stir together the 1/2 cup sugar and cinnamon. Sprinkle the sugar
mixture over the top of the cake as soon as you remove it from the oven.

Makes 1 - 9x13 cake



African Almond Chicken (Libya)

4 Servings 3 lbs. whole chicken 1 pk peas,Frozen 2 c chicken stock 1 T sherry 1/2 c almonds,chopped 1 c celery,diced salt,to taste 3 tbls. vegetable oil

Boil chicken in water until tender - about 30 minutes. Take out and
set aside to cool. Save 2 cups of the chicken stock. Debone the cooled
chicken oil. Then add the celery, peas, chicken stock, almonds, salt and sherry.

Simmer 10 minutes. Thicken sauce with 2 tbls. cornstarch mixed in cup water. Add to sauce and bring to a boil until it thickens. Serve with
noodles or a bowl of steaming rice.



African Banana Peanut Cake

8 Servings 2 c all-purpose flour 2 t baking powder 1/4 t salt 1/4 t baking soda 2/3 c butter (or margarine) -softened 3/4 c sugar 2 eggs 4 lg very ripe bananas --peeled and mashed,about 2 - cups 1 c salted peanuts,coarsely -chopped,divided

Combine flour, baking powder, salt and baking soda. Cream softened
butter and sugar until light and fluffy; beat in eggs.

Add dry ingredients alternately with mashed bananas just until combined; stir in 1/2 cup chopped peanuts. Scrape butter into well-greased 9" 5" loaf pan; sprinkle top evenly with remaining chopped peanuts.

Bake in 350 degree F. oven 60 to 65 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack for 10 minutes; turn out of pan and cool completely. Wrap in plastic wrap or foil. Cake is best if served next day.

Yields - 4 cups or 6 to 8 servings. TABLE OF CONTENTS

Volume 1


TABLE OF CONTENTS FOR FRENCH RECIPES

Baked Tomatoes With Proven? ale Stuffing
Blender Hollandaise
Brioches
Cabbage Stuffed With Proven? ale Stuffing
Cervelles En Matelote
Chicken Marengo
Chocolate Mint Mousse
Choucroute Garnie
Cooked Meat Croquettes
Country Terrine
Creamy Chestnut Soup
Croutons
Franconia Root Vegetables
Fresh Fruit Compote
Galantine Of Chicken
Ginger Beurre Blanc
Gratin Of Melting Potatoes
Herb P? t?
Herb Roasted New Potatoes
Herbed Brown Butter
Home Made French Dressing
Leeks Vinaigrette (Poireaux En Salade)
Madeira Cream Sauce
Mango Bombe
Parfait Torte
Plain Omelet
Plain Omelet With Cheese
Plain Omelet With Ham
Plain Omelet With Onion
Plain Omelet With Potato And Onion
Plain Omelet With Spinach And Sour Cream
Potato-Onion Soup With Arugula
Proven? ale Stuffing
Quiche Lorraine
Rice, Mushroom And Cheese Croquettes
Roasted Eggplant, Tomato And Olive Quiche
Sauce Bearnaise
Saut? ed Lamb Medallions With Red Wine And Fresh Mint
Savory Butter
Scalloped Potatoes
Shirred Eggs
Smoked-Fish P? t? Canap? s
Sole And Salmon Rolls With Ginger Beurre Blanc
Spanish Omelet
Spinach And Parmesan Croquettes
Split Pea Soup
Spring Vegetable Blanquette
Timbales Of Glazed Carrots
Trish‘s Simplified Coq Au Vin
Ungodly Chocolate Truffles
Veal Chops In Cream (C te De Veau Flamb? es La Cr me)
Vegetable Cassoulet
Venison Stew
Vinaigrette
Vinaigrette Marinade
Wild Mushroom Sauce

TABLE OF CONTENTS FOR GERMAN RECIPES

A Different Sauerbraten
Aepfelkratzet (Apple Scramble)
Alkovendressing
Almond Crescent Cookies
Altdeutsche Brotchen (Quickbread)
Anise Seed Cookies
Apfelkraut (German Homade Apple Syrup)
Apfelpfannkuchen (Apple Pancakes)
Apfelschaum (Apple Mousse)
Apfelstrudel (Apple Strudel)
Apple And Cream Kuchen
Apple And Rum Custard Cake
Apple Lokshen (Noodle) Kugel (Sweet)
Aunt Hannah‘s Lebkuchen
Ausgezogenes Mehlmus
Austrian Apricot Balls (Marillenknoedel)
Baeckeofe - Alsace
Baked Spinach With Cheese - Uberbackener Spinat Mit Kase
Baltic German Beet Relish
Bamberger Krautbraten (Bramberger Meat & Cabbage Casserol
Baptismal Pot (German)
Barische Leberknoedelsuppe (Bavarian Liver Dumplings)
Barvarian Potato Salad
Barvarian Sausage Salad
Barvarian Veal
Baslerleckerli
Batter Fried Sage Leaves (Salbey Zu Backen)
Bauernfruhstuck (Farmers Breakfast)
Bavarian Herb Soup (Krautlsuppe)
Bavarian Pork Chops - Md (Microwave, Diet)
Bavarian Potato Salad
Bavarian Roast Suckling Pig
Bavarian Vanilla Cream
Bayerisch Kraut
Bayerische Erdbeercreme (Strawberry Barvarian)
and more...
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