Author: zebono2

Category: Chicken

Area: Mexican

Ingredients:

• 4 – 6 Chicken Breasts
• 1 bottle Vinaigrette Dressing
• 1½ tablespoon Cumin
• 1 tablespoon Smoked Paprika
• 1 teaspoon Garlic
• 1 can Refried Beans
• 12 Hard Taco Shells
• 2 cups Shredded Mexican Cheese
• Halved Grape Tomatoes
• Sliced and Seeded Jalapeno
• Peeled and Sliced Avocado
• 2 tablespoons Green Salsa
• 3 tablespoons Sour Cream
• 1 tablespoon Milk

Instructions:

Put the uncooked chicken breasts in the crock pot. Pour the full bottle of salad dressing over the chicken. Sprinkle the rest of the ingredients over the top and mix them in a bit with a spoon.
Cover your crock pot with the lid and cook on high for 4 hours.
Remove all the chicken breasts from the crock pot and let cool.
Shred the chicken breasts and move to a glass bowl.
Pour most of the liquid over the shredded chicken.
FOR THE TACOS:
Make the guacamole sauce by mixing the avocado and green salsa together. Pour the guacamole mixture through a strainer until smooth and transfer to a squeeze bottle. Cut the tip off the lid of the squeeze bottle to make the opening more wide if needed.
Make the sour cream sauce by mixing the sour cream and milk together until you get a more liquid sour cream sauce. Transfer to a squeeze bottle.
In a 9x 13 glass baking dish, fill all 12+ tacos with a layer of refried beans, cooked chicken and shredded cheese.
Bake at 450 for 10-15 minutes just until the cheese is melted and bubbling.
Out of the oven top all the tacos with the sliced grape tomaotes, jalapeno and cilantro.
Finish with a drizzle of guacamole and sour cream.
Enjoy!

Category: Breakfast

Area: American

Ingredients:

• 1 1/4 oz Cream Cheese
• 1 1/4 cup Sugar
• 1 teaspoon Vanilla Extract
• Flour
• 2 Puff Pastry
• Strawberries
• Raspberries
• Blackberries

Instructions:

Preheat oven to 400ºF (200ºC), and prepare two cookie sheets with parchment paper. In a bowl, mix cream cheese, sugar, and vanilla until fully combined. Lightly flour the surface and roll out puff pastry on top to flatten. Cut each sheet of puff pastry into 9 equal squares. On the top right and bottom left of the pastry, cut an L shape approximately ½ inch (1 cm) from the edge.
NOTE: This L shape should reach all the way down and across the square, however both L shapes should not meet at the ends. Your pastry should look like a picture frame with two corners still intact.
Take the upper right corner and fold down towards the inner bottom corner. You will now have a diamond shape.
Place 1 to 2 teaspoons of the cream cheese filling in the middle, then place berries on top.
Repeat with the remaining pastry squares and place them onto the parchment covered baking sheet.
Bake for 15-20 minutes or until pastry is golden brown and puffed.
Enjoy!

Category: Seafood

Area: Polish

Ingredients:

• 8 Herring
• 1 sliced Onion
• 1/2 cup Olive Oil
• 1 tsp Allspice
• 1 tsp Pepper
• 1 Bay Leaf

Instructions:

Soak herring in cold water for at least 1 hour. If very salty, repeat, changing the water each time.

Drain thoroughly and slice herring into bite-size pieces.

Place in a jar large enough to accommodate the pieces and cover with oil, allspice, peppercorns, and bay leaf. Close the jar.

Refrigerate for 2 to 3 days before eating. This will keep refrigerated up to 2 weeks.

Serve with finely chopped onion or onion slices, lemon, and parsley or dill.

Category: Lamb

Area: Greek

Ingredients:

• 25g Bulgur Wheat
• 500g Lamb Mince
• 1 tsp Cumin
• 1 tsp Coriander
• 1 tsp Paprika
• 1 clove finely chopped Garlic
• For frying Olive Oil
• 4 Bun
• Grated Cucumber
• 200g Greek Yogurt
• 2 tbs Mint

Instructions:

Tip the bulghar into a pan, cover with water and boil for 10 mins. Drain really well in a sieve, pressing out any excess water.

To make the tzatziki, squeeze and discard the juice from the cucumber, then mix into the yogurt with the chopped mint and a little salt.

Work the bulghar into the lamb with the spices, garlic (if using) and seasoning, then shape into 4 burgers. Brush with a little oil and fry or barbecue for about 5 mins each side until cooked all the way through. Serve in the buns (toasted if you like) with the tzatziki, tomatoes, onion and a few mint leaves.

Category: Beef

Area: British

Ingredients:

• 2 tbs Vegetable Oil
• 500g Minced Beef
• 1 chopped Onion
• 1 tbls Tomato Puree
• 1 ½ tbsp Plain Flour
• 75g Mushrooms
• 250ml Beef Stock
• Dash Worcestershire Sauce
• 400g Shortcrust Pastry
• 1 Egg Yolks

Instructions:

Preheat the oven to 200C/400F/Gas 6.
Heat the oil in a deep frying pan and fry the beef mince for 4-5 minutes, breaking it up with a wooden spoon as it browns.
Add the onion and cook for 2-3 minutes, then stir in the tomato purée and cook for 2-3 more minutes. Stir in the flour and cook for a further minute, then add the chopped mushrooms, the stout or beef stock and a couple of dashes of Worcestershire sauce. Bring to the boil, then reduce the heat, cover the pan with a lid and leave to simmer for 20 minutes. Set aside and leave to cool, then turn the meat mixture into a one litre pie dish.
Roll out the pastry on a floured work surface until it is slightly larger than the pie dish. Gently drape the pastry over the dish, pressing firmly onto the edges. Trim, then shape the edges into a fluted shape.
Cut some leaf shapes out of the pastry trimmings and decorate the top of the pie, sticking them to the pastry with the beaten egg yolk.
Make three or four slits in the pastry to allow the steam to escape, then brush the pie with the rest of the beaten egg yolk and bake in the oven for 20-25 minutes, or until golden-brown.
To serve, slice into wedges.

Category: Dessert

Area: Malaysian

Ingredients:

• 200ml Milk
• 60ml Oil
• 2 Eggs
• 1600g Flour
• 3 tsp Baking Powder
• 1/2 tsp Salt
• 25g Unsalted Butter
• 45g Sugar
• 3 tbs Peanut Butter

Instructions:

Mix milk, oil and egg together. Sift flour, baking powder and salt into the mixture. Stir well until all ingredients are combined evenly.

Spread some batter onto the pan. Spread a thin layer of batter to the side of the pan. Cover the pan for 30-60 seconds until small air bubbles appear.

Add butter, cream corn, crushed peanuts and sugar onto the pancake. Fold the pancake into half once the bottom surface is browned.

Cut into wedges and best eaten when it is warm.

Category: Beef

Area: Thai

Ingredients:

• 85g Peanuts
• 400ml can Coconut cream
• 4 tbsp Massaman curry paste
• 600g stewing cut into strips Beef
• 450g waxy Potatoes
• 1 cut thin wedges Onion
• 4 leaves Lime
• 1 Cinnamon stick
• 1 tbsp Tamarind paste
• 1 tbsp palm or soft light Brown sugar
• 1 tbsp Fish Sauce
• 1 red deseeded and finely sliced, to serve chilli
• to serve Jasmine Rice

Instructions:

Heat oven to 200C/180C fan/gas 6, then roast the peanuts on a baking tray for 5 mins until golden brown. When cool enough to handle, roughly chop. Reduce oven to 180C/160C fan/gas 4.
Heat 2 tbsp coconut cream in a large casserole dish with a lid. Add the curry paste and fry for 1 min, then stir in the beef and fry until well coated and sealed. Stir in the rest of the coconut with half a can of water, the potatoes, onion, lime leaves, cinnamon, tamarind, sugar, fish sauce and most of the peanuts. Bring to a simmer, then cover and cook for 2 hrs in the oven until the beef is tender.
Sprinkle with sliced chilli and the remaining peanuts, then serve straight from the dish with jasmine rice.

Category: Beef

Area: Canadian

Ingredients:

• 1 Beef Brisket
• 3 tbs Salt
• 3 tbs Black Pepper
• 1 tbs Coriander
• 1 tbs Sugar
• 1 tsp Bay Leaf
• 1 tsp Cloves
• 3 tbs Black Pepper
• 1 tbs Coriander
• 1 tbs Paprika
• 1 tbs Garlic
• 1 tbs Onion
• 1 tbs Dill
• 1 tsp English Mustard
• 1 tbs Celery Salt
• 1 tsp Red Pepper Flakes

Instructions:

To make the cure, in a small bowl mix together salt, pink salt, black pepper, coriander, sugar, bay leaf, and cloves. Coat entire brisket with the cure and place in an extra-large resealable plastic bag. Place in the coldest part of the refrigerator and cure for 4 days, flipping brisket twice a day.
Remove brisket from bag and wash as much cure off as possible under cold running water. Place brisket in a large container and fill with water and let soak for 2 hours, replacing water every 30 minutes. Remove from water and pat dry with paper towels.
To make the rub, mix together black pepper, coriander, paprika, garlic powder, onion powder, dill weed, mustard, celery seed, and crushed red papper in a small bowl. Coat entire brisket with the rub.
Fire up smoker or grill to 225 degrees, adding chunks of smoking wood chunks when at temperature. When wood is ignited and producing smoke, place brisket in, fat side up, and smoke until an instant read thermometer registers 165 degrees when inserted into thickest part of the brisket, about 6 hours.
Transfer brisket to large roasting pan with V-rack. Place roasting pan over two burners on stovetop and fill with 1-inch of water. Bring water to a boil over high heat, reduce heat to medium, cover roasting pan with aluminum foil, and steam brisket until an instant read thermometer registers 180 degrees when inserted into thickest part of the meat, 1 to 2 hours, adding more hot water as needed.
Transfer brisket to cutting board and let cool slightly. Slice and serve, preferably on rye with mustard.

Category: Beef

Area: Mexican

Ingredients:

• 1kg Beef
• 3 Onions
• 4 cloves Garlic
• Dash Olive oil
• 300g Chorizo
• 2 tsp Cumin
• 2 tsp Allspice
• 1 tsp Cloves
• 1 large Cinnamon stick
• 3 Bay Leaves
• 2 tsp dried Oregano
• 2 ancho Ancho Chillies
• 3 tbsp Balsamic Vinegar
• 2 x 400g Plum Tomatoes
• 2 tbsp Tomato Ketchup
• 2 tbsp Dark Brown Sugar
• 2 x 400g tins Borlotti Beans

Instructions:

Preheat the oven to 120C/225F/gas mark 1.

Take the meat out of the fridge to de-chill. Pulse the onions and garlic in a food processor until finely chopped. Heat 2 tbsp olive oil in a large casserole and sear the meat on all sides until golden.

Set to one side and add another small slug of oil to brown the chorizo. Remove and add the onion and garlic, spices, herbs and chillies then cook until soft in the chorizo oil. Season with salt and pepper and add the vinegar, tomatoes, ketchup and sugar.

Put all the meat back into the pot with 400ml water (or red wine if you prefer), bring up to a simmer and cook, covered, in the low oven.

After 2 hours, check the meat and add the beans. Cook for a further hour and just before serving, pull the meat apart with a pair of forks.

Category: Chicken

Area: American

Ingredients:

• 2 Chicken Breasts
• 12 ounces Carrots
• 5 Potatoes
• 1 Onion
• 1 Beef Stock
• 1 1/2 cup Mozzarella
• 2 tbsp Sour Cream
• Butter
• Sugar
• Vegetable Oil
• Salt
• Pepper

Instructions:

1

Preheat oven to 425 degrees. Wash and dry all produce. Trim, peel, and cut carrots on a diagonal into ¼-inch-thick pieces. Dice potatoes into ½-inch pieces. Halve, peel, and thinly slice onion.

2

Toss carrots on a baking sheet with a drizzle of oil, salt, and pepper. Roast until browned and tender, 15-20 minutes.

3

Meanwhile, place potatoes in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 12-15 minutes. Drain and return potatoes to pot; cover to keep warm.

4

While potatoes cook, heat a drizzle of oil in a large pan over medium-high heat. Add onion and cook, stirring occasionally, until lightly browned and softened, 8-10 minutes. Sprinkle with 1 tsp sugar (2 tsp for 4 servings). Stir in stock concentrate and 2 TBSP water (¼ cup for 4); season with salt and pepper. Cook until jammy, 2-3 minutes more. Turn off heat; transfer to a small bowl. Wash out pan.

5

Pat chicken dry with paper towels; season all over with salt and pepper. Heat a drizzle of oil in pan used for onion over medium-high heat. Add chicken and cook until browned and cooked through, 5-6 minutes per side. In the last 1-2 minutes of cooking, top with caramelized onion and cheese. Cover pan until cheese melts. (If your pan doesn’t have a lid, cover with a baking sheet!)

6

Heat pot with drained potatoes over low heat; mash with sour cream, 2 TBSP butter (4 TBSP for 4 servings), salt, pepper, and a splash of water (or milk, for extra richness) until smooth. Divide chicken, roasted carrots, and mashed potatoes between plates.