i love coooking?

Question

can anybody send me some recipies from their countries origin places like india, Russia, america, s.america, africa,australia, england, france, portugal etc.. oh & italy help please i want to cook something different

Answer 1

I think youll be able to find indian recipies on www.krishna.com or else you copuld buy a cookbook in their shop. They're wonderful.

Answer 2

- Peremetch recipe -
Cuisine: Russian
· Ingredients
Meat filling
500 gram minced beef
1-2 chopped onions
1 deciliter(*) cold water
2 teaspoons of salt
Half teaspoon of pepper

Mix them together well and prepare the next step.

Dough
5 deciliters of milk
1 egg
1 teaspoon of salt
13-14 deciliters of wheat flour

Place the ingredients in a bowl, mix well, and knead until the dough is smooth.

(*) 2.5 deciliters correspond to 1 cup in U.S. equivalents.

*Note: If some of the units or abbreviations look unfamiliar to you, click here.

· Method
Let the dough sit for a couple of hours, covered with a dish towel, and then begin making the Peremetch.

Using a rolling pin, roll out round and thin pieces of dough, pizza-like discs. (Size is quite similiar to CD - compact disc). The diameter of each disc is about 10-11 cm or 4 about inches. Put 1-2 tablespoons of meat mixture (step 1) in the middle of the disc and spread it evenly, leaving more than 2 cm or about 1 inch free space from the edge. Place another disc to cover the filling and seal the edge by pressing gently and creasing. Make a hole in the middle (about 1-2 cm or about 0.5 inch). Fry in hot oil, each side about 2 minutes, until the Peremetch becomes crisp and light brown. (Please, taste the very first Peremetch just to make sure that it is crisp and well done, and then continue with the rest.)

Usually this Tatar main dish is served directly from the kitchen, "Hotline Service," and naturally eaten while it still hot. Melted butter, mixed with some hot water, is often sprinkled on Peremetch. Strong mustard or some other spicy sauce, and a salad are highly recommended. Hot tea is usually served with the Peremetch.

Answer 3

ok this may be a bit off on the spelling but yakasoba, and it isnt for evereyone, but my father was stationed in japan where i was born and my parents continued the cooking. get yakasoba noodles from your local grocer if they dont have em WAL-MART will but choose a local mart if you can. take a pound of bacon fry it up and DRAIN THE FAT OFF take a head of cabbage and cut it into thin slices and cook it with the bacon untill it is soft add some soy sauce and you have some authentis DAI NIHON (land of the rising sun)cooking. NOW IT MAY SOUND GROSS BUT TRY IT I am an american airforce brat if i like it im sure others will too. AND CHANGE IS GOOD

Answer 4

Hi, I too love cooking and, just like you, I believe that the best way to learn to cook ethnic food is to get the recipe from a person, not a recipe book. So, my family has favourite dishes (Chinese, Arab, Indian, Finnish), the recipes for which always remind me of the people I got them from :). I will offer you an easy to cook, healthy and very traditional Bulgarian dinner. The total preparation and cooking time for everything (if planned well) is about 1 and 1/2 hour.
Shopska Salad
Ingredients: 200 gr. white Bulgarian (or Fetta) cheese; 1 medium size cucumber, peeled and sliced; 3 medium sized tomatoes, cut vertically into 6-8 pieces each; 1 small onion, thinly sliced; 1 small chilli pepper or a red pepper, thinly cut into small cubes; 4-5 stalks of thinly chopped parsley
Preparation: mix the vegetables together in a bowl, season with salt, olive oil, apple vinegar and grate the cheese on top. Serve immediately after seasoning.
Fried meatballs - Karnobat style:
Ingredients: 1 kg minced meat (preferably pork and veal mixture); 10-15 stalks of chopped parsley; 1-2 teaspoonfuls of red pepper (also some chilly pepper, if you like spicy food); 1 teaspoon of ground black pepper; 1 spoonful of dry ground savory; 2 eggs, a slice of white bread, soaked into cold water and well squeezed - into crumbs; 1 medium sized onion, thinly cut. Salt to taste (we get our minced meat salted).
Mix everything well into a bowl and form into meatballs (3-4 cm diameter), flatten them a little. Dip each meatball into flour to coat them transparently and fry in heated sunflower oil, turning often to become round and juicy, and form a crispy light-brown crust. You can serve with sauteed potatoes sprinkled with lots of finely cut dill.
Dessert: Buy a ripe orange pumpkin, wash it well and cut it (without peeling) into "squares" to fit a dessert plate. Bake in the oven until soft. If the pumpkin is not sweet enough, some sugar can be added on top, while you roast it. Serve preferably cold, covered with crushed walnuts and honey. Scrape it off the skin with a teaspoon.
Good appetite! :)
Drop me a line if you have questions or on whether you tried this :)

Answer 5

A traditional English roast beef would be my favourite. Served with loads of vegetables, yorkshire puddings and gravy. Yorkshire puddings are made from a batter with plain flour, eggs and milk and cooked in a greased, hot tray in a very hot oven for about 30 minutes - give it a go. Also delicious if cooked in a cake tin and filled with stew etc.

Answer 6

I usually use reciepe's by Jamie Oliver, The Food Lover's Guide to Australia (because they have reciepe's and chiefs from all over the world, but who happen to live in Australia), and Stephanie Alexander (because her cookbook is divided into ingredients rather than into reciepe's. So say if you have lots of beans, then you look up B, in her cookbook and it has a range of idea's on what to do with beans.)

Answer 7

Look on the cooking sites on the internet, just click in what country you would like recipies from or just ethnic cooking and away you go.

Answer 8

Oh drats! I thought you were going to come over to my house and offer to cook a meal for my family...

Oh well.. guess the Wife will still have to slave over a hot stove again tonight :o)

I wish you well..

Jesse

Answer 9

Throw a guinea pig on the grill... Russian favorite.

Answer 10

two eggs and a slice of cheese cooked to perfection