Does anyone have any easy to make recepies fronm any culture?

Answer 1

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It has over 170,000 recipes, including some of mine.

Answer 2

My mother in law is from Mexico and she taught this to me the first summer I was married to her son.

1/2 bottle Corona
1 package of skirt steak
4 limes
salt to taste

trim excess fat from steak
cut limes in half and squeeze juice over meat
sprinkle salt over steak
add 1/2 of corona (drink rest of beer!)

let steak marinade in fridge for about 45 minutes
heat grill toss meat on grill salt once on both sides
cook to desired doneness

serve with rice, guacamole, and a salad.

Answer 3

Mashed potatos.
1. skin, chop and boil potatos
2. add a splash of milk, a dob of butter, salt and pepper to taste.
3. mash with a fork or potato masher.
4. serve, usually with sausages and vegetables. tomato sauce optional.

Answer 4

steam cod- add a little salt to the cod, lots of ginger, and steam, once finished, add soy sauce and corriander leaves to garnish.

Also add a little sesame oil

Answer 5

French Onion Soup

Ingredients

12 each white onions
1/2 pound butter
1/2 cup sugar
1/2 cup sherry
1/3 cup beef base
1/3 cup chicken base
1 tablespoon black pepper
1 gallon water, hot

Instructions

Cut the tops and bottoms off the onions and slice them in half through the center from top to bottom. Remove the outside skins and discard them. Take a onion half and slice it in half against the natural lines on its surface, then cut it julienne style along the natural lines of the onion. Repeat until done.

In a large stock pot, melt the butter and add the onions. Saute them for about 5 minutes, then add the sugar, sherry, beef and chicken bases and the black pepper. Continue to cook over medium heat until the onions are soft and translucent. They will have a nice carmelized color mostly due to the bases.

Add the hot water and bring to a boil. Boil for 4-5 minutes and remove from heat. Cool as quickly as possible and store in the refrigerator covered until use. When reheating, always bring it up quickly and to at least 140 degrees.

To serve the soup...Ladle it into a soup crock, top the soup with a Onion Soup Crouton, sprinkle either grated parmesan or romano on top of the crouton and cover all with a slice of swiss cheese. Heat under an overhead broiler until the cheese has melted and is slightly browned. Sprinkle with parsley flakes and serve on a bread dish.



General Tso's Chicken # 2

Ingredients

(4 servings)

1 Egg
1 tb Cornstarch
1 lb Boned, skinned chicken thigh or breast cut into 2 inch chuncks
4 Green onions, cut diagonally into 1 inch pieces
Vegetable oil
16 sm Dried Chiles
1 Clove garlic, minced
1/4 ts Grated fresh ginger

SAUCE:
4 ts Cornstarch
4 ts Sugar
4 ts Rice vinegar
6 tb Soy sauce
1/4 c Chicken broth
1/4 c Water
1/4 c Dry sherry


Instructions

Directions: Whisk together throughly the egg and cornstarch. Add pieces of chicken, turning to coat evenly. In wok or deep-fat fryer, heat 2 inches of oil to 350 degrees F. Fry chicken, a few pieces at a time until lightly browned and just cooked through. Drain on paper towels. Combine sauce ingredients, mixing well. Set aside.
Remove all but 1 T of oil from wok and heat until hot. Add chili peppers and cook until blackened. Add onions and stir-fry about one minute. Add gralic and ginger, cooking briefly, but do not brown. Remove from heat. Set aside. Add deep-frying oil back into wok and heat to 400 degrees F. Return chicken to wok and cook until crisp and golden brown. Drain on paper towels.
Remove oil from wok. Put the sauce back in the wok with the onions and peppers. Cook, stirring, until thickened and bubbly. Add chicken and cook, stirring until well coated and heated through. Serve over rice.



Carne Asado (Mexican Style Beef Tips & Gravy)
Yield: 6 Servings

Ingredients

1 lb beef stew meat
4 cloves garlic, chopped
1 onion, grated
1 ts cumin, ground
1 ts black pepper, ground
2 cn tomato sauce (or 1 large)
1 granule style beef bouillon
1 flour

Instructions

Sort through stew meat trimming excess fat, gristle. Cut into 1" pcs.
if necessary. In med. size, heavy bottom pot, place enough bacon
drippings or melted lard to cover bottom. Place stew meat, garlic and
onion in pot and saute untill meat is lightly browned. Add water to
cover and two or three tbs. beef bouillon, cumin, pepper and tomato
sauce. Cover. Simmer on low heat until meat is tender. Toward end of
cooking time (abt. 1 hr.) add flour to thicken and continue simmering
, stirring from time to time, der additional 10 min. Remove from
heat and serve with spanish rice (Sopa de Arroz) and refried beans.
Salsa cruda, Pico de Gallo are good garnishes. Coarsely chopped
lettuce and tomatoes and shredded cheddar cheese. Serve with warm
flour tortillas, or make soft tacos.



Caesar Salad

Makes 6 servings

Ingredients:
2 cups firm-textured white bread cubes (1/2 x 1/2-inch)
3 young, firm heads Romaine lettuce, or one 18-ounce package hearts of romaine
2 tablespoons fresh lemon juice
2 tablespoons red wine vinegar, plus more for dressing the salad
4 garlic cloves
4 anchovy filets
1/3 cup extra virgin olive oil, or as needed
1 tablespoon Dijon mustard
1 hard boiled egg yolk
1/2 teaspoon salt
1/2 teaspoon Worcestershire sauce
Freshly ground pepper
1 cup grated Parmigiano-Reggiano cheese, plus a block of Parmigiano Reggiano for shaving

Directions:

Pick the youngest, crunchiest Romaine lettuce you can find. Keep them crisp, before and after cleaning in the vegetable drawer of the refrigerator. Even if you pick, young, crispy lettuce, you should use only the pale green and yellow, inner leaves for this salad. But don't throw out the outer leaves. Shred them and stir them into soups or into a panful of sauteed fresh peas.

The dressing shouldn't be too dense; it should be just thick enough to coat each leaf lightly. The cheese that is added at the end will thicken it a little. Oil and vinegar stirred in at the end is a little touch of mine. It's how we serve the salad at Lidia's Kansas City and Pittsburgh Another little touch that looks nice on a plate is to set one or two whole Romaine leaves on the plate and pile the cut leaves over it. Shaving Parmigiano-Reggiano over the finished salad looks nice and tastes nice, too. It's a good thing to keep in mind for other salads as well.

Traditionally, Caesar Salad was made with a barely cooked egg. Here I use a hard boiled egg, as I do in my restaurants, for safety reasons.

Heat the oven to 350° F. Spread the bread cubes out on a baking sheet and bake, tossing them once or twice so they cook evenly, until golden brown, about 12 minutes. Remove and cool. (The croutons may be prepared up to a day in advance. If necessary, recrisp them in a 350 F oven for a few minutes.)

If using whole heads of romaine lettuce, remove the darker outer leaves to expose the pale green center. Reserve the outer leaves for another use, if you like. Cut the out the core and separate the hearts of romaine into individual leaves. Wash the leaves in a sink of cool water and drain them well, preferably in a salad spinner. Place the leaves in a large bowl, cover them loosely with damp paper towels and store in the refrigerator up to 8 hours.

Combine 2 tablespoons vinegar, the lemon juice, garlic and anchovies in a blender or work bowl of a food processor. Blend until smooth, adding some of the 1/3 cup olive oil if there isn't enough liquid to move the mixture around the blender jar. Add the mustard, hard-boiled egg yolk, salt, Worcestershire sauce, pepper and remaining olive oil if any. Blend until is smooth and creamy. Taste the dressing: If it's a little too tangy, pour in a splash or two of olive oil and blend until it's incorporated.

Stack the leaves in a large, preferably wooden serving bowl. Bring the bowl to the table and, using a salad fork and spoon, cut the leaves into 1-inch pieces, as it used to be done at Italian-American restaurants tableside. (Of course, you can cut the leaves with a knife beforehand. Pour the dressing over the salad, add a splash of vinegar and a healthy splash of olive oil and toss until all the leaves are coated with dressing. Toss in the croutons and ground black pepper to taste. Lastly, so it doesn't clump, sprinkle the grated cheese over the salad, tossing as you add. Serve on chilled plates and, with a vegetable peeler, shave some of the block of Pamigiano-Reggiano over each serving.



Vine ripened tomato pizza
with roasted garlic puree, fresh mozzarella and pine nuts.
Makes two 10" pizzas


Ingredients
8 cloves Garlic, unpeeled
1 Tbl. Olive oil
2 pc. Pizza dough (see recipe under breads)
pinch Chili flakes
3-1/2 cups Swedish fontina cheese, grated (loosely packed)
20 slices Red onions, sliced very thinly
2 medium Vine ripened tomatoes, sliced 1/4" thick
20 each Cherry tomatoes
1 each Buffalo mozzarella, about 6 oz., cubed 1/2"
2 Tbls. Parmesan cheese, grated very finely
2 Tbls. Pine nuts 2 Tbls. Chopped basil

Preparation
1. Pre-heat the oven to 500 F. and place a baking stone or tile in to heat. Heat a small saute pan over medium heat and add the olive oil and the unpeeled garlic cloves. Saute, stirring regularly, until the garlic skin begins to caramelize. Transfer to the oven and roast until the cloves become uniformly golden brown. Remove and cool. When cool, remove the roasted garlic from the skins and place into a small bowl. Mix thoroughly with a spoon to make a paste.

2. Roll the doughs into roughly 10 “ rounds using a pie pin or by pounding and stretching the dough.(see the pizza dough recipe for photos)

3. Sprinkle a light cutting board or pizza peel with cornmeal or semolina and lay the doughs down on it. Spread the garlic paste over the doughs then sprinkle the chili flakes evenly and spread the fontina cheese over the dough, leaving a half inch rim without cheese. Next distribute the sliced tomatoes followed by the onion rings.


4. Arrange the cherry tomatoes evenly over the cheese and onions and sprinkle the fresh mozzarella and Parmesan cheese over the top.

5. Bake for ten minutes or until the edge of the crust becomes golden brown and the cheese bubbles in the center.

6. Remove from the oven and place on a cutting board. Sprinkle the chopped basil over and cut into six or eight pieces. Serve immediately.