Empanadillas De Aceitunas (Green Olive Turnovers)

Spanish recipe

Description:

Ingredients	1 Loaf Bread Dough 1 Cup Ham -- Chopped 4 Medium Hard-Boiled Egg -- Chopped 40 Large Green Olive -- Chopped 1 Medium Egg -- Beaten With 1 Teaspoon Water
Directions	Combine ham, egg and olives. Roll out dough to 1/2 inch thickness, cut out 14 inch circles. Divide ham mixture among the circle. Fold over and seal. Cut several slits into the dough. Brush with egg/water mixture and bake for 35 minutes in 350 degree oven. Cool slightly and serve.
Serves	4

Sopa De Pollo Con Arroz

Cuban recipe

Description:

Ingredients	10 Cups Chicken Stock 1 Pound Chicken Breast -- stripped 1/4 Cup Butter 2 Large Onions -- chopped 6 Stalks Celery -- chopped 6 Medium Carrots -- chopped Salt And Pepper -- to taste 2 Cups Cooked Rice Parsley -- for garnish
Directions	In large soup pot, bring stock to a boil. Add chicken and reduce heat to a simmer. In small pan, melt butter over medium heat. Add onions, celery and carrots. Saute until celery is tender. Add vegetables to the pot and simmer for 30 minutes. Add salt and pepper and rice. Simmer for 5 minutes. Serve garnished with parsley.
Serves	8

Blackberry jam cake

Danish recipe

Description:

Ingredients	1/2 Cup Soft Butter 1 Cup Brown Sugar -- packed 3 Medium Egg Yolk -- beaten 1 1/2 Cups Flour 1 Teaspoon Baking Soda 1 Teaspoon Nutmeg 1 Teaspoon Cinnamon 3 Tablespoons Sour Milk 1 Cup Blackberry Jam Flour 3/4 Cup Raisins 3 Medium Egg Whites
Directions	Cream butter and sugar. Add egg yolks and mix well. Sift dry ingredients together. Combine sour milk and jam with dry ingredients and blend thoroughly. Flour raisins lightly and add. Bake in 2 buttered and lightly floured 8 inch cake pans for 30 minutes in 375 degree oven. Frost if desired.
Serves	4

Chocolate Truffles - Czech Recipe

Ingredients

• 1 Medium Egg White
• 1 Cup Powdered Sugar
• 4 Ounces Cocoa
• 2 Tablespoons Rum
• 1/2 Cup Ground Nuts -- any kind

Filling

• 1/2 Teaspoon Butter
• 1 Tablespoon Powdered Sugar
• 1 Medium Egg Yolk From Hard Boiled Egg
• 1 Drop Rum

Directions

Cream the egg white, sugar, 2 ounces cocoa, rum and ground nuts. Work with your hands till smooth and form into truffles. Filling- Cream butter, sugar, yolk and rum. Press a hole in the middle of the truffle and fill it with filling. Reshape truffle and roll them in the remaining cocoa. Decorate as you wish.

Rosti - Traditional Swiss dish

Ingredients

• 2 Pounds Waxy Potatoes -- Cooked And Grated
• Salt And Pepper -- To Taste
• 4 Tablespoons Olive Oil
• 2 Tablespoons Butter

Directions

Heat half the oil and butter in a pan. Season potatoes with salt and pepper. Form into a pancake shape. Saute potatoes in pan on 1 side for 20 minutes or until a deep golden brown. Remove from pan, add remaining oil and butter, flip over potatoes and repeat until the other side is a similar color, and finally - serve it! :)

This quantity is enough for about 4-5 persons.

Enjoy your meal!

Borek With Chicken Filling (Tavuk Borek)

Ingredients

• 2 Pounds Chicken -- diced
• 3 Tablespoons Olive Oil
• 3 Large Onions -- chopped
• 2 Cloves Garlic -- finely chopped
• 3 Sprigs Thyme
• 3 Large Tomatoes -- finely chopped
• Salt And Pepper -- to taste
• 1 Cup Water
• 1 Cup Parsley -- finely chopped
• 1/2 Cup Basil -- finely chopped
• 1 Pound Filo Dough
• 1 Stick Unsalted Butter -- melted

Directions

Brown chicken on all sides in olive oil. Add onions and garlic, cook for 8 minutes. Add thyme, tomatoes, salt, pepper and water. Cover and simmer for 20 minutes. The sauce should be thick but if it watery boil until it becomes thicker. Remove thyme sprigs and discard. Stir in parsley and basil. Set aside. Unfold filo dough and using one sheet, place some of the filling into the edge of the dough and fold into a triangle shape. Place seam side down on a baking sheet and bake in 375 degree oven until light brown or about 20 minutes.

Depending on the taste, t

his recipe can be made in different forms, as it's shown on the photos. This quantity is enough for 5 to 6 persons.

Creole Chicken - spicy dish from Cuba

Ingredients

• 3 Tablespoons Olive Oil
• 4 Chicken Breast -- diced
• 2 Large Onion -- diced
• 4 Cloves Garlic -- chopped
• 4 Large Serrano Pepper -- chopped
• 4 Large Tomatoes -- chopped
• 2 Teaspoons Oregano
• 1 Teaspoon Soy Sauce
• 4 Cups Water
• Salt And Pepper -- to taste
• 1 Can Kidney Beans -- drained
• 4 Large Potatoes -- diced
• 4 Tablespoons Cornstarch -- blended with water

Directions

Saute the chicken, onion, garlic, chilies, tomatoes, oregano and soy sauce for 10 minutes in olive oil. Add water, salt and pepper. Cook over low heat until meat is done. Than, add kidney beans and cook all together for 10 minutes. Add potatoes and simmer for 45 minutes or until potatoes are done. Add cornstarch to thicken sause. Serve it over rice.

Spiced Shrimps - Spicy Brazilian Recipe

Ingredients

• 6 Medium Dried Crushed Malagueta Chiles
• 3 Tablespoons Olive Oil
• 1 Small Onion -- chopped
• 2 Stalks Celery -- chopped
• 6 Cloves Garlic -- chopped
• 1 Cup Pimiento -- chopped
• 4 Cups Small Shrimp -- peeled
• 2 Medium Tomatoes -- chopped
• 1 Cup Coconut Milk
• 1 Tablespoon Palm Oil
• 1/2 Teaspoon Cinnamon
• 1/4 Teaspoon Ground Cloves
• 1/4 Teaspoon Ground Ginger
• 3 Tablespoons Lemon Juice
• Salt And Pepper -- to taste
• 1/4 Cup Cilantro -- chopped
• 6 Cups Rice -- cooked

Directions

Soak chilies in a hot water for 15 minutes. Drain them, than heat oil and onions until they are soft. Add celery, garlic, chilies, and pimiento. saute for 5 minutes. stir in shrimp and saute until pink. remove and reserve. add tomatoes, coconut milk, palm oil and spices. Bring all of this to a boil, reduce heat and simmer until mixture thickens, about 10 minutes. Than, return shrimp, stir in lemon juice and add salt and pepper.

Garnish with cilantro and serve on rice.

Caesar Chicken With Barley - Italian recipe

Ingredients

• 1 Tablespoon Olive Oil
• 1 Pound Chicken
• 1 Can Chicken Broth
• 1 Cup Water
• 1 Cup Orzo -- uncooked
• 1 Package Frozen Peas & Carrots
• 3 Tablespoons Caesar Salad Dressing
• 1 Teaspoon Pepper

Directions

Heat oil, cook chicken in oil until brown. Remove chicken, keep warm. Add broth & water to pan, boil, stir in pasta, return to boiling. Cook uncovered for 10 minutes. Stir in vegetables & dressing, chicken, sprinkle with pepper, boil, reduce heat, simmer uncovered 5 minutes, or until chicken is done.

With this quantity, you can serve 4 portions. Also, the meal could be done both ways, as it is shown on the photos: with big piece of chicken, or with many smaller pieces.

Buon Appetito!

Antipasto Picnic Sandwich

This type of sandwich has Italian origins; it's ideal for picnic time, or as a healthy snack.

• 1 Round Loaf Italian Bread
• 1/2 Cup Creamy Italian Dressing
• 5 Lettuce Leaves
• 1/2 Pound Salami -- sliced
• 1/2 Pound Provolone Cheese -- sliced
• 1 Small Red Onion -- sliced

Pastrmajlija - traditional Macedonian dish, known as Macedonian pizza"

This recipe is a traditional macedonian recipe, made of dough, meat and eggs, which is also known as “Macedonian pizza”. The name comes from the word "pastrma", meaning salted and dried meat of lamb. Traditional pastrmajlija is long shaped, with a topping of small cubes of dried pork or lamp meat, and served with two eggs on the top of it. It is very delicious meal, very often prepared in this areas.

Ingredients

1kg of flour
600 gr of pork meat
200 gr lard (for this purpose, margarine could be used also).
4 eggs
1 yeast

Directions

1. Soak the yeast and after a while, put it into flour and prepare the paste.
2. Divide the paste into 4 equal pieces.
3. Use rolling tin to make each of these pieces thin and flat.
4. Chop the meat.
5. Add salt.
6. Put the meat on top of each piece of dough and spread it.
7. Put lard (or margarine) on the meat and if you prefer add pepper also.
8. Put the pastrmajlii (prepared like this) in the oven.
9. Bake it on temperature of 250oC.
10. Before they are ready, add 1 egg and finish the baking.
11. Serve it hot, as it’s best to be eaten.

How to prepare "Sarma" - Traditional Balkan recipe

Sarma is a dish of grape, cabbage or chard leaves rolled around a filling usually based on minced meat. It is part of a traditional Macedonian cuisine, but also, it can be found in the Turkish and Serbian cuisine. The name of this dish, has turkish origins, and means “wrapped thing”.

Ingredients needed: - pickled cabbage leaves - rice in a cup of coffee - 2-3 onion pieces - 0,5 kg. mixed ground meat - oil, red pepper, pepper, salt, spices - 250 gr. steamed meat

How to prepare: Cut the onion into small pieces and fry it on oil. Add the ground meat, red pepper, pepper, salt, spices the rice also . Then use the mixture to stuff the pickled cabbage leaves. Line them up in a pot, but first line up pickled cabbage leaves at the bottom of the pot. Put the steamed mead in between the stuffed cabbage leaves. Then, spill over some hot water and boil it on a silent fire, and them put them in the oven to bake. By the end of the baking, you can add come oil and red pepper (which have been fried before). Cover the pieces with pickled cabbage leaves. The whole has to be dry, not very moist.

Carrot And Potato Stew

This is one of the most common recipes from Poland.

Ingredients

1 Large Onion -- thinly sliced
6 Tablespoons Butter
5 Large Carrots -- thickly slic
1 1/2 Pounds Potatoes -- peeled & cubed
Salt And Pepper -- to taste
1 Bay Leaf
2 1/2 Cups Water
2 Tablespoons Fresh Bread Crumbs
6 Tablespoons Flour
2/3 Cup Sour Cream
2 Tablespoons Fresh Dill -- chopped

Directions

Saute onoin in 2 tabs buttter for 10 mintues. Add carots, potatoes, salt, pepper and bay leaf. Saute 5 minutes. Add water (or broth), boil, reduce heat, simmer 15 minutes. Meanwhile, saute breadcrumbs in 2 tabs butter until golden, set aside. Melt remaining butter in sauce pan, stur in flour, gradually add 1 cup of cooking liquid. Boil, reduce heat, simmer 3 mintues. Add sour cream and dill. Stir into vegetables. Serve topped with crumbs.

Serves 4