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INTERNATIONAL FOOD International Foods

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BREAKFAST & LUNCH

THE REST

World Recipes that are Quick and Easy in Any Language

Some "international recipes" might be considered outrageous, maybe even disgusting, from one country's tastes to another's. I really hate disgusting recipes, don't you?

And furthermore, I wasn't sure what to call this page. I thought about calling it "Ethnic" recipes but ethnic implies something like, Chinese food to Americans, but to a person in China does it imply hamburgers and baked beans? See what I mean?

So "International", I hope, conveys the broad range of recipes presented here - in English, but there are free programs on the web to translate words & even websites from English to another tongue - some translations, however, come out a bit silly when literally treated.

Visit My French Recipe Page Visit My Greek Recipe Page

Now what does all that have to do with food? Sometimes I just ramble on and on; sorry.

Okay, so here are quick and easy recipes that you can prepare and serve your family or guests (or just yourself) that provide a "taste" of another person's "native" cuisine. And, as always, quick and easy. If you have a specific country in mind you might find it in the little box just above.

TO PRINT A RECIPE: Click to it, highlight it, then click "File" -> "Print" -> "Selection" -> "OK".
(If that doesn't work give your computer a whack with something - like I do. It won't help you print but you might feel better.)

CONTENTS
CLICK TITLE TO GO THERE
(Click "Back" to Return)
ASIAN & INDONESIAN DISHES
Roasted Sesame Green Beans Asian Peanut Pasta Vietnamese Beef Soup Cha How Lang Tao Nung B'kong(Shrimp & Snow Peas) Ginger Chicken Bananas in Coconut Milk Nyuom Peng Pah (Tomato Salad With Chicken) Asian sausage stew Chinese Tofu and Lettuce Soup Spicy Beef with Shrimp & Bok Choy Cashew Chicken B.T.T.O. Thai Daikon & Shrimp Soup Thai Chicken & Cashews

BRITISH & EUROPEAN DISHES
Kaseschnitien Nach Switzer Stubli Northumbrian Girdle Cakes Salzburger Nockerl Chicken Paprikash with Poppy Seed Noodles Herbed French Bread Rinktum Ditty(What??) Tortellini with Eggplant Steamed Mussels in Wine Artichokes a La Grecque

INDIAN & AFRICAN DISHES
Grilled Lamb with Cucumber Raita Onion Bhajis Bombay Chick Peas Moroccan Carrot Salad

MIDDLE EASTERN DISHES
Falafel Sidruni-seesamikana(Sesame & Lemon Chicken) Sausage & Beans-Middle East Style Middle East Beef Skillet

LATIN & CARIBBEAN
Chorizo and Herb Tortillas Arroz con Leche (Rice Pudding with Milk) Cazuela De Chorizo Spicy Scallops with Pil-Pil Sauce Caribbean Rice & Beans Churros

RECIPE SEARCH
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***NEW***
Kaseschnitien Nach Switzer Stubli (grilled cheese sandwich with ham, cheese & pineapple)
Serves 6

I tried several web translating tools, and all I learned was that “nach” means “after” If you’re fluent in German maybe you can help with a translation. Anyway, it sounds great to me – the sandwich, not the name – and I hope you like it.

1/4 cup (1/2 stick) butter
6 slices fine white bread (preferably homemade)
6 thin slices any kind of baked ham
6 slices Swiss cheese
6 canned pineapple rings, well drained
6 fried eggs

Preheat oven to 350°.

Heat butter in a skillet and saute bread slices on both sides. Place sauteed bread on a baking sheet.

Top each bread slice with ham, cheese, and pineapple ring. Place in oven and bake for about 15 minutes, or until cheese is melted. While the sandwiches are baking, fry eggs. To serve, place a fried egg over the pineapple ring.

Roasted Sesame Green Beans
Serves 6-8

A lot of you probably prefer those crisped-up green beans you get at the Asian restaurants to those you make at home. Well, I think these are even better than the restaurants'. What do you think?

2 & 1/2 lb green beans
1 Tbsp olive oil
2 Tbsp sesame seeds
1 Tbsp Asian (toasted) sesame oil
Soy sauce to taste
Salt to taste

Preheat oven to 450F.

Rinse and drain beans; trim and discard stem ends.

In each of two 12- by 17-inch baking pans, mix half the beans with half the oil; spread evenly in a single layer.

Bake until beans are tender when stuck with a fork and browned, 15 to 18 minutes.

Stir equal amounts of the sesame seeds and sesame oil into beans in each pan; bake another 5 or 6 minutes to crisp up the seeds. Pour into a bowl and mix well. Serve, passing the soy sauce for those who want even more flavors.

This recipe yields 8 servings.
Click here for a whole page of bean dishes to get excited about

Grilled Lamb with Cucumber Raita
Serves 6-8 (About 4 cups of raita)

See, all lamb dishes aren't Greek. This one, or, at least, the "raita" comes from India. Consider this another of my attempts to bring more American eaters around to the exciting foods from that culinary world.

1 Tbsp each fennel, mustard & cumin seeds
2 tsp salt
1 tsp whole black peppercorns
1 tsp dried thyme leaves
3 whole cloves
3 cloves garlic, pressed
2 Tbsp fresh lemon juice
3 or 4lb boneless butterflied boneless lamb leg, trimmed
6 seedless cucumbers
1 tsp salt
2 cup(s) plain low-fat yogurt
1/2 cup(s) loosely packed fresh mint leaves, chopped
1 1/2 tsp sugar
Mint sprigs, for garnish

In a spice grinder (a cleaned coffee grinder will do), blend first 6 ingredients until finely ground, then, in a small bowl, mix in garlic and lemon juice until blended. Rub this mixture over both sides of the lamb.

Place lamb on the grill rack over medium-low heat; cook 20-25 minutes for medium-rare or until desired doneness, turning lamb over once.

While lamb cooks prepare the raita as follows: cut each cucumber lengthwise in half; then each half in half lengthwise – stay with me on this - then crosswise into 1/2-inch-thick pieces. Toss with 1/4 tsp of salt; let stand 10 minutes; then with your hand, press to remove as much liquid as possible. Drain off the liquid, stir in the yogurt, mint, sugar, and remaining salt.

When the lamb is done, slice thinly and serve with the raita.
Click here for many more exciting lamb dishes
And click here for a bunch of grilling or bbq'ing recipes

Falafel
Makes about 24 pieces

At least the Palestinians and the Israelis can agree on one thing: falafel is a great quick and easy dish. Oh, I’m sure one side feels theirs are better, but they don’t shoot each other over it.

1 medium red potato, finely diced
1 bunch parsley, minced
2 medium yellow onions, finely chopped
3 Tbsp oil
3 cups cooked, ground garbanzo beans
1/4 cups sesame seed meal
1 Tbsp yogurt
1/2 tsp garlic powder
1 Tbsp salt
Dash cayenne
1/8 tsp pepper
1 tsp paprika
Juice of 1 lemon<>P>

Preheat oven to 350 degrees.

Boil the potato until softened but not mushy.

Meanwhile, sauté onion in oil until soft.

Stir in parsley, cook another minute and add to the garbamzos. Mix well with remaining ingredients, and form into balls or patties, using about 2 Tbsp for each one. Place on greased cookie sheets and bake for 10 minutes on each side. __________________________________________________________

Chorizo and Herb Tortillas
Serves 4

In Spain & South America, omelets are called tortillas; don’t ask me why in Mexico & the U.S. tortillas are flat corn rounds. Anyway, this one is made with chorizo sausage, parsley, cilantro and sweet caramelized onion.

3 Tbsp extra-virgin olive oil
6 oz chorizo sausage, sliced into 1/4-inch rounds
1 medium onion, thinly sliced into rings
Salt and freshly ground pepper
8 large eggs, lightly beaten
2 Tbsp all-purpose flour
1/3 cup chopped flat-leaf parsley
1/3 cup coarsely chopped cilantro
1 scallion, finely chopped

In a large nonstick skillet, heat 1 Tbsp of oil until really hot. Add the chorizo and cook over high heat until crisp and lightly browned on both sides, 2 to 3 minutes. Transfer to a plate.

Add the onion to the skillet, season with salt and pepper and cook over moderate heat, stirring frequently, until softened and lightly browned, about 5 minutes. Add the onion to the chorizo.

In a large bowl, beat the eggs with the flour, parsley, cilantro and scallion and season with salt and pepper. Fold in the chorizo and onion.

Heat another tablespoon of the oil in the skillet and add the egg mixture, spreading out the chorizo and onion evenly. Cook over medium heat until just set around the edge, about 2 minutes. With your widest spatula, lift the edge of the tortilla and tilt the pan to allow the uncooked eggs to seep underneath. Continue cooking until the bottom is golden and the top is still a bit runny, about 5 minutes or so.

Now here’s the tricky part: set a large dinner or serving plate over the skillet and invert the tortilla onto the plate. Heat the remaining oil in the skillet and slide the tortilla into the skillet and cook over moderate heat until the bottom is set and browned, about 2 minutes longer. Slide the tortilla onto a plate, cut into wedges and serve warm or at room temperature.

You could serve warm tortillas with it – the kind we’re used to – if it’s not too confusing serving a tortilla with a tortilla that looks like an omelet.

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Northumbrian Girdle Cakes
Makes a lot depending on the size of your cutter

I did not misspell “griddle”; the Brits call these “girdle” cakes and please don’t ask why. If you want their other name for these it’s even sillier: “Gosforth Gridies”.

1 lb self-raising flour
1 tsp salt
8 oz butter
4 oz sugar
4 oz currants
2 eggs, beaten
5 fl oz milk

Whisk the flour and salt together in a bowl, then cut in the butter until the mixture looks like breadcrumbs.

Stir in the sugar and currants, then make a well in the dry stuff and add the eggs and milk. Stir well and lay it out on a well-floured surface, kneading lightly for a minute or two.

Roll out to about 1/2 inch thick and with a cookie cutter or a small drinking glass cut small rounds.

Bake them on a hot, well oiled griddle or frying pan for 4-5 minutes per side, until golden brown. Serve hot, with plenty of real butter or marmalade.

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Onion Bhajis
Makes 12-16

These goodies are like hush puppies but with an Indian accent.

1 cup flour
1 tsp salt
1/2 tsp chili powder
1 tsp cumin
2 onions, finely chopped
1 tsp each fennel seed & coriander
1/2 cup warm water
Cilantro leaves, chopped (garnish)

Whisk first 4 ingredients together in a large bowl. Add the rest and mix until smooth.

Heat the oil in your deep fryer or a deep sauce pan until hot. Add teaspoonfuls of the mixture and fry until golden brown, about 5 or 6 minutes. Drain on paper towels. Garnish with cilantro and serve hot.

Salzburger Nockerl
Serves 4

This Austrian “fancy dessert” can really – well, not "really" – transport you to this historic locale. Hum a few bars of your favorite Mozart concerto while whipping it up.

4 tsp jelly, any flavor you like
4 Tbsp cream, whipping
2 Tbsp butter,unsalted, cut in 4 pieces
9 large eggs, whites only
1/2 cup sugar
1/2 tsp vanilla
juice of 1/2 lg Lemon 4 large egg yolks
1/2 cup flour

Preheat oven to 450 F.

Place 4 shallow 9-inch oval gratin dishes on a baking sheet. Put in each a tsp of jelly, a Tbsp of cream and a piece of butter.

In a mixer, beat the egg whites on medium-high speed until theyform soft peaks. Gradually add vanilla, sugar and lemon juice and continue to beat until stiff and shiny.

Use a large rubber spatula to gently fold egg yolks and flour into the beaten whites. Use a spatula to transfer 3 large mounds of the mixture to each of the baking dishes; shape and smooth them. Bake until puffed and golden, about 8 minutes.

Serve immediately.

Click here for some fabulous "English-Speaking" dessert recipes

Artichokes a La Grecque
Serves 4

French recipes tend toward the complicated, but this one is, basically, just put water in a pan, add all the ingredients and simmer for 20 minutes. The result should still be as “French-ly” special as any other.

1 cup water
10 oz frozen package artichokes
3 Tbsp lemon juice
1/4 cup olive oil
3 peppercorns
1 pinch each thyme, fennel seed & coriander seed
1 Bay leaf
1/2 tsp salt

In large, heavy skillet, boil artichokes in the water for 5 minutes, or until the leaves separated. Add the rest of the ingredients. Bring to boil, cover and simmer for 20 minutes.

Cool in cooking liquid for 3-5 minutes and serve with 4 Tbsp of the liquid in each bowl.
Click here for lots more quick and easy vegetable recipes
Click here to tour my French recipe page _____________________________________________

Chicken Paprikash with Poppy Seed Noodles
Serves 4

This recipe is a quick & easy slightly Americanized version of a central European favorite. The noodles could be replaced with white rice, but I’m not so sure that poppy seeds and rice go together, so you'd better stick with the noodles.

2 Tbsp olive oil
2 large onions, thinly sliced
4 cloves garlic, minced
2 lb boneless, skinless chicken breasts, cubed
3 Tbsp paprika
2 15 oz cans diced tomatoes
2 cups water
2 Tbsp red wine vinegar
2 tsp sugar
1 cup sour cream
1/2 cup parsley, finely chopped
1 lb wide egg noodles
4 Tbsp butter
4 Tbsp poppy seeds
Salt to taste

In a 3-qt. pot, over low heat, heat oil and saute onion about 5 minutes until the onion softens; add the garlic.

Turn up the heat and add chicken; cook about 5 minutes, stirring until outside looks cooked. Add paprika, tomatoes, water, vinegar and sugar. Stir, turn down heat slightly; cover and simmer abut 20 minutes.

While the paprikash is cooking, prepare egg noodles as directed on the package; drain and set aside in a bowl. Add 4 Tbsp of butter to the pasta pot, return noodles, cover with 4 Tbsp of poppy seeds and stir until the noodles are covered with seeds and butter

When paprikash is done let it cool slightly and stir in sour cream, parsley and salt to taste. Serve on top of the noodles or beside them.

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Asian Peanut Pasta
Serves 4

Oh, no! Must be one of those recipes with really exotic but hard-to-find items. Well, there's peanut butter, honey, soy sauce... You might need a BIG supermarket to find the noodles but otherwise you probably already have most of this stuff.

1/2 cup chicken broth
1 1/2 Tbsp ginger root, minced
3 Tbsp soy Sauce
3 Tbsp peanut Butter
1 1/2 Tbsp honey
2 tsp hot chile paste
3 garlic cloves, minced
8 oz udon noodles
1/4 cup Green Onions, chopped

In a large pot place noodles, add water and boil until done, drain. Set aside.

Combine the rest, except green onions, in a saucepan over medium heat and cook until the peanut butter melts.

Add noodles and toss until they are completely coated. Garnish with onions and serve.
Click here for many more quick & easiy pasta recipes Click here for more fun things to do with veggies
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Arroz con Leche (Rice Pudding with Milk)
Serves 8

This is one of those really easy recipes where you just dump and stir and produce a wonderful dessert; this one is from Peru, the one in South America, not Indiana.

1 cup quick-cook white rice
5 cups water
2 cans condensed milk
1 can evaporated milk
1 cup port wine
1 stick cinnamon
Powdered cinnamon
Peel of 1 orange
2 clove nails

Heat water in a large saucepan with the orange peel , cinnamon stick, and cloves until it boils. Add rice and cook over low heat until the water is absorbed.

Remove the orange, cinnamon & cloves, and add the 3 cans of milk.

Cook over low heat for about 10 minutes, stirring always with a wooden spoon to prevent sticking. The pudding should become thick and creamy. Add the port wine and cook for 2 more minutes.

Remove from the heat, let cool a few minutes and serve with ground cinnamon sprinkled over the surface and a cinnamon stick or two for garnish.

Click here to find a "world" of other desserts _________________________________________________________________

Sidruni-seesamikana(Sesame & Lemon Chicken)
Serves 4

This is an Israeli recipe that will definitely let you know that the Jewish menu is more than just chicken soup or latkes.

4 BSCB, about 1 & 1/2 lb
Half a lemon
1/2 tsp salt
1/4 tsp black pepper
1 egg
6 Tbsp plain flour
3 Tbsp sesame seeds
3 Tbsp breadcrumb
sCanola oil for frying

Flatten the chicken breasts until evenly thick by pounding them between wax paper (remember that stuff ?) or plastic wrap. If you don’t have a food mallet use a rolling pin.

Place in a large shallow dish, season with salt & pepper and squeeze the lemon over them. Let them marinate while you set up the coatings.

Break the egg into a soup plate, whisking it a little.

Place flour into another plate.

Mix sesame seeds and bread crumbs on the third plate.

Now that the assembly line is established dredge the breasts first in the egg, then the flour and, finally, in the seeds/crumbs.

Heat oil in a large skillet/frying pan over moderate heat, and cook the chicken on both sides until golden brown and cooked through, about 4 minutes per side. When they’re beautifully-browned, plate and serve.