Real Chicago stuffed pizza (none of this goofy Uno chain stuff)
Michigan Pasties and Vernor's Ginger Ale
Louisiana Jambalaya
Milwaukee bratwurst
Kansas City barbecued ribs
2006-07-17 10:21:27
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answer #1
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answered by yellow_jellybeans_rock 6
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Southern Fried Chicken
gumbo
2006-07-17 16:27:16
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answer #2
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answered by violetb 5
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i'd have to say fried rice!
Ingredients:
1 cup uncooked long grain rice
3 tablespoons oil
2 eggs
3 tablespoons soy sauce
1 cup frozen peas and carrots, thawed
Directions:
Bring large pot of salted water to a boil. Add rice. Boil 15 - 20 minutes, or until grains are tender. Drain in colander. Rinse with cold tap water until cooled. Refrigerate 20 minutes on baking sheet lined with plastic wrap. Heat oil in wok or large skillet on medium- high heat. Break eggs into oil. Scramble with spatula. Add chilled rice and soy sauce. Stir 2 minutes, or until rice is heated and eggs are cooked. Add peas and carrots. Cook 1 minute to heat vegetables. Serve immediately.
This recipe for Basic Fried Rice serves/makes 4
2006-07-17 16:36:15
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answer #3
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answered by boybrushedinred0 1
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La Tarte Tropezienne, from the south of france. It's a gorgeous cake with a custardy cream filling and sugar on top.
2006-07-17 16:28:51
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answer #4
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answered by EarthStar 5
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Pasty - Upper Michigan USA
2006-07-17 16:29:27
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answer #5
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answered by Mad Jack 7
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Eggplant parmesan
2006-07-17 16:27:46
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answer #6
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answered by Adriana 5
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I am Chinese and Panamanian. I love to eat and cook my Panamanian dish.
ARROZ CON POLLO (Chicken with Rice)
1 3 lb. chicken
1 1/2 teaspoon salt
1 teaspoon pepper
1/3 cup orange juice
1/2 cup olive oil
1 large onion
1 green bell pepper
3 garlic cloves
1/2 tomato puree
1 lb. rice
5 cups chicken stock
1 teaspoon salt
dash of saffron
1/2 cup dry white wine
1 can green peas
1 can red peppers
1/2 cup green olives
2 tablespoons capers (optional)
Cut the chicken into pieces and season with salt, pepper and orange juice. Let stand for 1 hour. Heat the olive oil and brown the chicken pieces. Take the chicken out of the pan and add the chopped onion, green pepper and garlic. Cook for 3 to 5 minutes and add the tomato puree. Continue cooking for some more and the chicken and the rice. Stir well and cook 3 more minutes. Add the stock, salt, green olives and capers. Cover and cook over high heat until it boils and the rice pops.
Uncover and lower heat. Pour the wine over the rice and continue cooking until the rice is completely cooked and the chicken is tender. Take the chicken out of the rice and take the meat off the bones. Return the chicken meat to the rice and stir well. Add the peas. When ready to serve, put on a serving dish and decorate with the red pepper strips. 8 servings.
TAMALES PANAMEÃOS
2 lbs. fresh corn kernels
2 lbs. pork meat, cut in small cubes
1 whole chicken, cut in 8 pieces
2/3 cup vegetable oil
3 Tablespoons "achiote" (annatto)
1 large green bell pepper, chopped
1 large red bell pepper, chopped
2 cups chopped onions
5 garlic cloves, chopped
2 lbs. roma tomatoes, chopped
4 culantro leaves,chopped
1 small hot pepper, chopped finely
2 Tablespoons salt
1 cup white wine
1 cup boiling water
2 Tablespoons vegetable oil
Soak the corn overnight in water. The next day, discard the water and replace with more fresh water, cook over moderate heat until the corn is tender. Drain and pass through the meat grinder. Add the hot water and the 2 Tbs. vegetable oil. Work well to obtain a smooth, soft dough. Cover and let rest while you prepare the filling.
Heat the oil in large saucepan and add the achiote. Cook until all the color comes out, strain the oil and discard the achiote. Return the oil to the saucepan and cook the chicken pieces until golden brown. Take out the chicken from the saucepan and add the onions, garlic and bell peppers, cook until soft but not brown. Add the tomatoes, culantro, hot pepper, salt and wine. Add the chicken and the pork. Cook slowly until the meats are tender, correct the salt if necessary. Add part of this sauce (without the meats, to the corn dough and knead until soft. Keep the meats to the side.
Plantain leaves
1 lb. pitted prunes
2 cans red pimentos
1 cup stuffed olives
2 Tablespoons capers
The plantain leaves are lightly passed over a slow fire, then cut off the middle vein and pass a damp cloth over each piece of leaf. Put 2 or 3 leaves overlapping each other and then place some corn dough in the center, spreading evenly. Place a heaping tablespoon of meat, a strip of pimento, a prune, and 1 or 2 olives and more corn dough on top. Now fold over and wrap well in the plantain lead and tie with a string. Fill a pot with boiling water and put the tamales in to boil for 1 hour.
FLAN DE CARAMELO (Caramel Custard)
1 can evaporated milk
3 eggs
1 teaspoon vanilla
1/4 cup sugar
1/2 cup sugar (for caramel)
On the upper pan of a double boiler place the sugar with 1/4 cup water to make a caramel.
Mix the milk, eggs, vanilla and sugar and pour in the caramel pan. Place over a double boiler and cover. Let cook over medium heat for 1 hour until the custard is set. Let cool completely and then place in refrigerator. Once cold turn over onto a serving dish and serve.
TRES LECHES (Three Milks Cake) I have seen many recipes for this popular Central American dessert, but my friend Maria Elena from Guatemala swears this is the original.
For the spongecake:
6 eggs, separated
2 cups sugar
2 cups sifted all-purpose flour
1/2 cup whole milk
2 tsp. baking powder
1 tsp. vanilla extract
For the cream:
1 can Evaporated Milk
1 can Sweetened Condensed Milk
1 cup whipping cream
For the topping:
3 egg whites
1 cup sugar
3 cups water
1/4 cup of light corn syrup, such as Karo
Make the spongecake: In a the bowl of your mixer place the egg whites. Beat at low speed first and then increase the speed to high until soft peaks form. Add the sugar gradually, letting it dissolve well before adding more, and beat until firm. Add the egg yolks one by one, beating well after each addition. Now mix the flour with the baking powder and add to the mixture alternating with the milk. This operation has to be done quickly or the batter will loose the lightness in it. Finally, add the vanilla. Pour this batter in a large rectangular pyrex,greased and floured, and bake for 25 to 30 minutes in a 350°oven.
While this is baking, prepare the cream. Very simple: just mix everything together in a blender and pour over the still warm spongecake.
The frosting: Place the water, sugar and corn syrup in a saucepan and let boil. Meanwhile, beat the egg whites to soft peaks. Add the hot syrup in a string and continue beating at high speed until all the syrup has been added. Beat until no longer warm. To serve the Tres Leches: Once the soaked spongecake is at room temperature you have to let it cool in the refrigerator. Then you can spread the frosting and put back in the cold. This is supposed to be served very cold. You can decorate this Cake with Silver dragées or you can also make some caramel and let some strings of it just casually over the frosting.
DELICIA DE COCO (Coconut Delight)
1 spongecake 9 x 13 in.
1/2 can "Coco Lopez" or coconut milk
2 cans evaporated milk
4 egg yolks
3 teaspoons cornstarch
1 cup sugar
4 egg whites
2 cups sugar
Prepare the cream: In a saucepan mix the 2 cans evaporated milk, egg yolks, cornstarch, and the sugar and let boil. Let cool for 10 minutes. Cut the spongecake in 1 inch slices and arrange a layer in the bottom of a pyrex dish. Moisten the spongecake with the coconut milk or Coco Lopez. Pour half the cream and cover with another layer of spongecake. Moisten again with the rest of the coconut milk or Coco Lopez. Pour the rest of the cream. Repeat until you finish with some spongecake. Prepare an italian meringue with the egg whites and 2 cups sugar. (see my method for Italian Meringue). Cover the cake with the meringue and refrigerate for at least 6 hours. If you like, decorate the cake with shredded coconut.
2006-07-17 16:30:39
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answer #7
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answered by Anonymous
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I am from Buffalo, the HOME of Chicken Wings.
'nuff said!!
2006-07-17 16:41:40
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answer #8
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answered by carla22258 1
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BBQ and southern fried chicken
2006-07-17 16:29:24
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answer #9
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answered by Auntiem115 6
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Its a toss up
Ham and Bean Pot Pie
Corned Beef and Cabbage
Beef Noodles and Mashed Potatoes
MEATLOAF!!
Now I'm hungry, thanks.
2006-07-17 16:29:20
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answer #10
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answered by Jessica G 2
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