I need some ideas for a dinner using the theme foods from around the world. Do you have this?

Question

We need ideas on the menus and on the decorations for the countries that we choose to represent. Can you advise me on the best source for obtaining this information?

Answer 1

CHINESE: SZECHWAN NOODLES WITH GREEN ONIONS

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Side Dish Chinese
Pasta

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound Chinese noodles (not canned)
3 1/2 tablespoons Dark brown sesame oil
3 1/2 tablespoons Soy sauce
2 tablespoons Rice vinegar
2 tablespoons Granulated sugar (or to -- taste)
1 teaspoon Hot chili oil (or to taste)
6 Green onions -- sliced finely
on the bias -- divided
Black sesame seeds -- optional
Fresh cilantro -- oprional
1/4 cup BBQ pork -- optional

Bring a generous amount of unsalted water to a boil.
Add the noodles (all at once) for approximately 2 minutes, or until al dente (t
oothy but firm). Use chopsticks or two wooden spoons to separate noodles as the
y cook. Do not overcook.

Empty noodles into a large colander, then immediately flush with cold running
water until cool. Shake off excess water and drain for 15 to 30 minutes.

Combine sesame oil, soy sauce, vinegar, sugar and chili oil; mix well. Pour ov
er noodles and use your hands to evenly distribute seasoned sauce. Work careful
ly so noodles don[t break. Gently spread sauce over each strand and allow the
noodles to fully absorb sauce before eating.

Add all onions except 2 tablespoons. Toss and mix to evenly distribute the on
ions. Garnish with remaining onions, sesame seeds and cilantro, if desired.

Noodles taste best if they are allowed to sit and the flavors meld for a few h
ours before serving.

Serve refrigerated and cold, or at room temperature.

219 calories based on ten servings.

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Title: Australian Pork with Port & Coffee Sauce
Categories: Main dish, Pork, Sauces, Australian
Yield: 8 servings

4 3/8 lb Pork loin, boned
1 c Strong coffee
1/2 c Cream
1/3 c Port
2 ts Sugar
1/4 c Water
2 ts Cornstarch

Preheat oven to 350F. Remove rind from pork and trim fat to make a 1
cm layer. Roll and tie the meat. Weight pork and calculate cooking
time, allow 25-30 mins. per 500 gr. Place meat in roasting pan. Roast
pork for 30 mins.

Combine coffee, 1/4 c. cream, 1/4 c port & sugar, pour over pork.
Continue roasting pork for calculated cooking time, basting pork
every 15 mins with coffee mixture. This basting gives the outside a
beautiful golden glaze & helps to keep the meat moist.

Remove pork from oven when cooked. Keep covered in a warm place while
making the sauce.

Skim fat from the pan juices. Place juices in a small saucepan with
water, remaining 1/4 c cream, remaining port and cornstarch. Cook
until thickened, strain.

Slice pork thinly and place a tablespoon or two of sauce on each
serving. Remaining sauce should be available for guests to add more.

From: The Great Cooks of Australia Cookbook; Elisabeth King,
contributing editor to Australian Gourmet magazine, contributed this
dish.



itle: Veal Goulash
Categories: Hungarian, Veal, Ceideburg 2
Yield: 1 servings

500 g Veal, cut into 2 cm cubes
1 Onion, finely chopped
1 tb Oil
1 tb Paprika

Heat the oil in large saucepan and fry the onion gently until golden.
Sprinkle on the paprika and when this is bubbling add the meat and
stir to coat it. Reduce the heat to low, cover the pot, and braise
slowly for about 45 minutes to 1 hour or until very tender. Add salt
to taste and check to see whether a little more paprika is needed.
Cool for a few minutes longer and serve with knockrl [Spaetzle S.C.]
or rice.

From "Mother Magyar" by Meryl Constance, Sydney Morning Herald,
12/8/92.

Posted by Stephen Ceideberg; February 18 1993.

Answer 2

Kay' I stay in Glasgow and characteristic been around the city, i ought to be youthful yet there are some places i choose for to propose: MUSEUMS- Kelvingrove artwork gallery, The Burrell sequence, Scotland street college (Victorian college designed by way of Charles Rene water resistant coat), The Glasgow technology Centre (tremendous interactive museum, it additionally has an IMAX), The Peoples Palace, Pollock abode, procuring CENTRES: Silverburn, Braehead, East Kilbride, the city centre (i fantastically propose princes sq.), St. Enochs centre. MONUMENTS/ factors of interest: The Tall deliver, The lighthouse, Duke of Wellington monument (pokey-heed guy).

Answer 3

I'm taking international cuisine class in school, and our project is to come up with theme food from different countries. which we have to do research ourselves. so therefore in order for you to come up with ideas, you have to think what country of foods that you want to serve in your restaurant, then do some research about that country's food.

Answer 4

soup steak chicken mashed poatoes green beans corn bread