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HISTORY OF PAKISTANI COOKING

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Historical influences

The arrival of the Islam religion within the Indian subcontinent has influenced the local cuisine to a great degree. Since Muslims are forbidden to eat pork or consume alcohol, because they are considered haraam, Pakistanis focus on other areas of food such as beef, chicken, fish, and vegetables as well as traditional fruit and dairy juices.

The Mughal Empire began its rule in present-day Pakistan around 1526 AD. Its style of cooking influenced the need for herbs and spices, almonds, and raisins. Many of these items were either brought through trade from the Far East or Europe. The Mughal culture has had an important contribution to cooking techniques within Pakistan. Even till this day it remains an important part of Pakistani cuisine. Foods such as kebabs, curries and barbecues are some of the most enjoyable cuisines that have made Pakistani food popular in the twenty-first century.

Elements

Garam Masala (Aromatic spices) is a very popular blend of spices used in many Pakistani dishes. In fact, Pakistani dishes are pretty much known for having aromatic and sometimes spicy flavours. Brown cardamom, Green Cardamom, Cinnamon, Cloves, Nutmeg, Mace and black pepper are the other main ingredients used to make the wide variety of dishes throughout Pakistan. Cumin seeds, caraway and bay leaves are also very popularly used. In the Punjab province it is further diluted with coriander powder.

Eating Habits

A Punjabi style woodern woven plate for chapatis (flat bread)

Pakistanis generally consume three meals a day: breakfast, lunch, and dinner. During the evening, many families have tea which goes along with baked/fried goods from local bakery (or prepared at home). During the Islamic holy month of Ramadan, the eating patterns change to: Sehri and Iftar. It is considered proper to eat only with the right hand as per Islamic tradition. Many Pakistani families particularly in rural areas still eat their food served on a table cloth known as Dastarkhan which is placed on the floor.

Breakfast/ (nāshtā ناشتہ)

A typical Pakistani breakfast, locally called (nāshtā ناشتہ), consists of: eggs (boiled/scrambled/fried/omelette), slice bread (pan fried/toasted), parathas (lacha/qeema/kolcha) with tea or Lassi, qeema (mince meat), fresh seasonal fruits (mangoes, apples, melon, bananas etc), milk, honey, butter, jam, shami kababs, and nuts. During holidays and weekends, halwa puri and channay is also favoured. In the Punjab Sarson ka saag (Spinach) and Maaki ki roti (cornbread) is a local favourite and in Karachi, breakfast might even include Nihari and siri-payee (trotters and head, usually goat or cow). Due to the hot weather and comparatively high amount of physical activity, Pakistani breakfasts tend to be very heavy.

Lunch

A variety of Pakistani dinner cuisines - Starting from the left, Gobi Aloo, Seekh Kehbab, and Beef Karahi

A typical Pakistani lunch consists of meat curries or lentils along with bread or rice. Another popular lunch dish is potatoes with meat. Other curries such as meat combined with cabbage or biryani is also popular. Alternatively, for workers, nihari, bun kebab sandwich, and fried fish is regarded highly.

Dinner

Dinner is considered the main meal of the day as the whole family gathers for the occasion. Lentils are almost never consumed for dinner as they are usually considered a day time meal. Food which requires more preparation and which is more savoury (such as haleem, pulao, kofte, kebabs) are prepared. These are served with rice or bread (or both) along with yoghurt, pickle and salad. The dinner may (not commonly) be followed by dessert ranging from anything from fruit to traditional desserts like kheer, gulab jamun, shahi tukray, gajraila, qulfi or ras malai.

Curries

Lahori Beef Karahi, served usually with freshly made tandoori naan

Curries, with or without meat, combined with local vegetables such as bitter gourd, cauliflower, eggplant, okra, cabbage, potatoes, rutabaga, saag are most common and cooked for everyday consumption.

An iconic Pakistani dish is karahi, either mutton or chicken cooked in a tomato sauce. This dish is enjoyed all over Pakistan and reflecting the country's diversity, karahi differs depending on the region in which it is being cooked.

Korma is a dish of Mughlai origin made of chicken or mutton, typically eaten with rice and is very popular in Pakistan.

Lentils

Various kinds of pulses also make up an important part of the Pakistani dishes. Lentils, called daal, have nevertheless traditionally been considered as an inexpensive food source and hotel/restaurants may only offer a limited variety of these dishes. Lentil dishes are also typically not served when guests are invited at home or during special occasions.

The one main exception is haleem (also known as Noah's pudding) which contains a variety of lentils, rice, wheat, barley, appropriate vegetables if desired and sometimes even figs along with meat. A batch of haleem will typically take over four to five hours to cook. Haleem is often served on religious occasions such as Muharram. A similar dish of Kashmiri origin is Hareesa, which also incorporates all the above mentioned and stewed slowly over a stove.

Tandoori/Barbecue

A variety of dishes cooked under the BBQ method

Barbecue food is extremely popular and is a speciality in Karachi and some cities of Punjab such as Lahore, Gujranwala and Sialkot and the North West Frontier Province. All BBQ dishes incorporate a variety of herbs and spices and are therefore very flavourful rather than being just dominated by chilli. Among well known dishes are chicken tikka,Mutton Tikka, Sheekh Kebab, Bihari Kebab and chakna. Sajji is a Baluchi dish from Western Pakistan, made of lamb stuffed with rice, that has also become popular all over the country.

Rice Dishes

Pakistan is a major exporter and consumer of rice. Basmati is the most popular type of rice consumed in Pakistan.

Dishes made with rice include many varieties of pullao,

Punjabi pullao

• Yakhni Palao - meat and stock added. Creates a brown rice
• Matar Palo - Palao made with peas
• Maash Palao - A sweet and sour palao baked with mung beans, apricots, and Bulgur (a kind of wheat). Exclusively vegetarian.

Biryani is a very popular dish in Pakistan and has many varieties such as Lahori and Sindhi Biryani. Tahiri, which is also a form of vegetarian Biryani is also popular.

All of the main dishes (except those made with rice) are eaten alongside bread. To eat, a small fragment of bread is torn off with the right hand and used to scoop and hold small portions of the main dish. Pickles made out of mangoes, carrots, lemon etc. are also commonly used to further spice up the food.

Varieties of bread

Peshwari Naans made freshly at a tandoor (open oven)

Pakistanis also eat flat round bread (roti) as a staple part of their daily diet. Pakistan has a variety of breads, often prepared in a traditional clay oven called a tandoor. Some of these are:

• Chapatis - Most common bread at home, made of whole wheat flour. They are thin and unleavened.
• Naan - Unlike chapatis, naans are slightly thicker, typically leavened with yeast and mainly made with white flour. They may also be sprinkled with sesame seeds. called Kulcha. They are often served with Sri Paya and Nihari for breakfast.
• Kulcha - This is a type of Naan usually eaten with Chickpeas and Potatoes.
• Tandoori Roti - These are extremely popular all over Pakistan. They are baked in a clay oven and are consumed with just about anything.
• Roghni naan - Naan sprinkled with sesame seeds and covered with a minute amount of oil.
• Sheermal - Prepared with milk and butter, and is a vital part of food served in marriages, along with Taftan. It is often sweetened and is particularly enjoyed by the kids.
• Taftan. This is a leavened flour bread with saffron and small cardamom powder baked in a clay oven.
• Kandahari naan - Long naan originally from Western Pakistan.
• Paratha - A flat many layered chapati separated by ghee (similar to pastry dough), originating from Punjab. Parathas are commonly eaten for breakfast and can also be served with a variety of stuffing.
• Puri - Is typically eaten with Halwa or Bhurji (made out of chickpeas and potatoes).

Halwa Purian or Bhujia with Puri (now commonly known as Poorian) has also become a typical breakfast in Pakistan. They are sold sometimes on make shift carts or otherwise in breakfast stores.

Kababs

Seekh Kababs - one of the famous Pakistani food specialities

A Middle Eastern influence on Pakistani cuisine is the popularity of grilled meats such as kababs. Kababs from Balochistan and the North-West Frontier Province tend to be identical to the Afghan style of barbecue, with salt and coriander being the only seasoning used while kababs in Sindh tend to be spicy. Karachi is famous for its kababs and they are spicy and are often marinated in a mixture of spices, lemon juice and yoghurt. Al-Hamra Restaurant and Bundu Khan Kebab House are famous throughout Pakistan for their taste and variety of Kababs. Kebab houses are the most profitable food business in Pakistan.

Meat including beef, chicken, and lamb are prominent in Pakistani cuisine. Kababs made out of lamb and chicken such as Seekh kabab, Shami kabab and Chapli kabab (a speciality of Peshawar) are especially popular. Pork is not consumed in Pakistan due to Islamic dietary laws.

Types of kababs (mainly made of Beef or Lamb) are:

• Seekh Kabab (سيخ کباب) - A long skewer of beef mixed with herbs and seasonings.
• Shami Kabab (شامي کباب) - A Shami Kabab is a small patty of minced beef or chicken and ground chickpeas and spices.
• Chapli Kabab (چپلي کباب) - A spicy round kabab made of ground beef and cooked in animal fat which is a speciality of the North West Frontier Province.
• Chicken Kabab (مرغ کباب) - A popular kabab that is found both with bone and without. Not so common as the traditional Kababs.
• Lamb Kabab (کبابِ برہ گوشت) - The all lamb meat kabab is usually served as cubes.
• Bihari Kabab (بﮩاری کباب) - Skewer of Beef mixed with herbs and seasoning.
• Shishleek - Grilled baby lamb chops (usually from the leg), typically marinated
• Bun Kabab - A unique kabab sandwich.
• Shawarma - It is usually a kabab or lamb strips in a naan with chutney and salad.

Desserts

Popular desserts include Peshawari ice cream, Sheer khurma, Kulfi, Falooda, Kheer, Rasmalai, Phirni, Zardah, Shahi Tokray, Gajar ka Halwah, Karachi halwa, and Rubri. Pakistan has a long list of sweets. Some of the most popular are Gulab jamun, Barfi, Baklawa, Kalakand, Jalebi, Panjiri and various kinds of Halvah like Multani Sohen Halvah and Hubshee Halvah.

Tea varieties

Pakistanis drink a great deal of tea (locally called, chai). Both black and green tea (sabz chai/qehwa) are popular though qehwa is often served after every meal in the NWFP province. Kashmiri chai, a pink milky tea with pistachios and cardamom, is drunk primarily at weddings and during the winter when it is sold in many kiosks. In northern Pakistan (Chitral and Gilgit-Baltistan), salty buttered Tibetan style tea is consumed.

Beverages

A bottle of Pakistani famous squash drink, Rooh Afza

Besides tea, there are other drinks that may be included as part of the Pakistani cuisine. All of them are non-alcoholic as the consumption of alcohol is prohibited by Islam. During the 20th century, drinks such as coffee and soft drinks have also become popular in Pakistan. It is very common to have soft drinks nowadays with Pakistani meals.

• Lassi — Milk with yoghurt, with an either sweet or salty taste
• Gola Ganda — Different types of flavours over crushed ice
• Sugarcane juice (Ganaay ka ras)
• Lemonade (Nimbo pani)
• Sherbet
• Rooh Afza
• Shikanjabeen
• Almond Sherbet
• Sherbet-e-Sandal — Drink made with the essence of sandal wood
• Kashmiri Chai/Gulabi chai — A milky sweet tea/pink tea
• Qehwa

Western influences

Pakistani dishes are also taking a lead in the western direction, as many Pakistanis are trying out new and modern foods. Many westernized restaurants and fast food outlets are dotted in all parts of Pakistan. The Punjab and Sindh provinces, where the majority of urban, western culture has been greatly advanced and has chains of many American, European and British chains in many metropolitian cities such as Karachi, Lahore, Islamabad, Hyderabad, Sialkot, Faisalabad, Multan, Rawalpindi and many others. Marketing and advertisements have made these a heaven for social and modern spots for all Pakistanis to try out.

PAKISTANI COOKING HISTORY IN DETAIL

Pakistani cuisine

The Cuisine of Pakistan ( پاکستانی کھَانا) can be described as a duplicate of South Asian cuisine and other regions: Central Asia, Middle East. Pakistani cuisine is known for its richness and flavour.

Within Pakistan, cuisine varies greatly from region to region, reflecting the country's ethnic and cultural diversity. The cuisine in Eastern Pakistan, particularly Sindh can be very hot and spicy characterizing the South Asian flavour. Food in Western Pakistan (and to some extent Punjab) particularly North-West Frontier Province, Baluchistan, Gilgit-Baltistan and Azad Kashmir involves the use of mild aromatic spices and less oil is used characterizing affinities to the Iranian and Central Asian peoples. The main course is served with wheat bread (naan) or rice. Salad is generally taken with the main course rather than before. Assorted fresh fruit or desserts are consumed for dessert. However, meat plays a more dominant role in Pakistani food, compared to other South Asian cuisines. According to a 2003 report, an average Pakistani consumed three times more meat than an average Indian. Of all the meats, the most popular are beef, goat, lamb and chicken. Seafood is generally not consumed in large amounts, though it was very popular in the coastal areas of Sindh and the Makran coast of Balochistan, as well as the former East Pakistan.

International cuisine and fast food are popular in cities. Blending local and foreign recipes (fusion food) is common in large urban centres. Furthermore, as a result of lifestyle changes, ready made masalas (mixed and ready to use spices) are becoming increasingly popular. However, given the diversity of the people of Pakistan, cuisines generally differ from home to home and may be totally different than the mainstream Pakistani cuisine.

indian Samosas

Samosas

2 tablespoons vegetable oil
1 1/4 teaspoons whole cumin seeds
1/2 teaspoon whole coriander seeds
1 hot green chili, minced
1 piece fresh ginger, about 1/2-inch cube, minced
1 medium onion, diced
4 medium red potatoes, cooked, diced
3/4 cup peas
1/2 teaspoon salt
1/3 cup chopped fresh cilantro
8-10 eggroll wrappers
Oil for deep-frying

Heat 2 tablespoons oil in a large skillet over medium-high heat.
Add the cumin and coriander; cook until they are fragrant, 2 minutes. Add the chili and ginger; cook 1 minute. Reduce heat to medium and add onion. Cook, stirring occasionally, until onion begins to soften, 4 to 5 minutes. Add potatoes, peas and salt; cook 1 minute. Remove from heat and add cilantro. Filling can be made a day ahead and refrigerated; bring to room temperature before using.

Spoon filling onto bottom half of eggroll wrappers, using about
1/3-cup filling for each. Fold over and trim into half-moons.
Moisten fingers with water; pinch closed.

Vindaloo as indian dish

Vindaloo

2" piece fresh ginger, peeled and chopped
4 garlic cloves, chopped
11/2 tsp hot chilli powder
2 tsp turmeric
1 tsp salt
1 Tbs cardamom seeds
6 whole cloves
6 peppercorns
2" cinnamon stick
2 Tbs coriander seeds
2 Tbs cumin seeds
2 Tbs wine vinegar
2 lb pork fillet
4 curry leaves (optional)
3 Tbs vegetable oil
1 tsp mustard seeds
5 fl oz water

Put the ginger, garlic, chilli powder, turmeric, salt, cardamom,
cloves, peppercorns, cinnamon, coriander and cumin seeds with the vinegar into a blender and blend to a puree. Scrape down the sides of the blender and blend for a further 30 seconds. Add more vinegar if necessary to form a smooth liquid paste.

Put the pork in a large bowl and pour over the spice paste. Cover and set aside to marinate for 1 hour. Lay the curry leaves, if you are using them, on top. Re-cover and put the bowl into the refrigerator for 24 hours, turning the meat two or three times during the period.

Two hours before cooking time remove the bowl from the fridge and set aside.

Heat the oil in a large saucepan. Add the mustard seeds and cover the pan. Fry the seeds until they pop then add the pork, marinade and water and bring to the boil, stirring constantly. Reduce the heat to low, cover the pan and simmer for 30 minutes. Uncover and simmer for a further 30 minutes or until the pork is cooked through and tender.

Transfer the vindaloo to a warmed serving dish and serve at once.

Tandoori Chicken as indian dish

Tandoori Chicken

1/2 c plain yogurt
1/2 c lemon juice (2 lemons)
1 small onion, grated
3 large cloves garlic, crushed
2 tsp chili powder
2 tsp coriander
2 tsp cumin
2 tsp salt
1 tsp ground ginger
1 chicken, cut up or 2 split game hens

Mix all ingredients together in a glass dish or plastic bag. Close tight and refrigerate, turning occasionally, 4 hours or overnight.

Place chicken, skin side up 5-7 inches from medium hot coals. Grill 50-60 minutes or until done. Turn every 10-15 minutes.

Chicken Masala as indian dish

Chicken Masala

3 tablespoons vegetable oil or ghee (clarified butter)
1 small onion - finely chopped
1.5 inch piece cassia bark (or cinnamon)
2 green cardamon pods
4 whole cloves
1 teaspoon fennel seeds
1 inch piece fresh ginger - very finely chopped
2 cloves garlic - very finely chopped
1 teaspoon turmeric powder
1 teaspoon ground coriander seed
3/4 teaspoon good chile powder
5 tablespoons Greek-style full cream yoghurt (3/4 of a 150 gm tub)
1 teaspoon (or a little more) concentrated tomato puree
salt to taste
2 chicken breasts, skinned and cut into 1 inch pieces
1 tablespoon chopped up pieces from a block of creamed coconut
chopped fresh coriander leaf (cilantro) to garnish

Heat the oil in a large heavy pan then add the chopped onion and stir for a few minutes with the heat on high. Add the cassia, cardamons, cloves and fennel seeds and stir a little then turn the heat down to low and cook for 10 minutes. Add the ginger and garlic, stir and cook for another 10 minutes on low heat stirring now and again to make sure nothing browns or burns. Add the turmeric, coriander and chile powder and fry gently for a minute. Add 1 tablespoon of yoghurt, stir round and turn the heat up so the yoghurt sizzles in the oil.

When the yoghurt has lost a lot of its moisture add another
tablespoon. Stir and fry as before. Repeat until all the yoghurt
is incorporated. Add the tomato puree and stir in.

Chicken Curry is indian dish

Chicken Curry

2-3 lbs jointed chicken
5-6 cloves garlic sliced
2 large onions- 1 chopped finely, 1 chopped into 8ths
2 serano or jalepeno peppers sliced into 4ths length wise
10 cloves
2 tsp cinnamon
1 tsp cardamom
3 tsp cumin
3 tsp coriander
1-3 tsp finely ground red chili
2 tsp turmeric
2 tsp salt or chicken boullion
1 cup vinegar
1 cup unsweetened coconut pulp

Put the ingredients in a six quart sauce pan. Bring to boil then
simmer over medium heat for 25 minutes. Serve with plain rice or chapatis.

When finished top with fresh coriander leaves.

INDIA - INDIAN COOKING HISTORY

Indian cuisine for the most part is rich in flavor and diversity. Many cultures and regions in other parts of the world lightly use spices and seasonings on their foods while much of Indian cooking relys on the heavy use of such things. The variety of ingredients is immense and many are blended together to create symphony of flavor on your taste buds. Cumin, turmeric, fenugreek, ginger, coriander, cardamom, cinnamon, nutmeg, cilantro, chiles, curry leaves, and black mustard seed are the most commonly used ingredients with meats and vegetable dishes.

Since India is a large country with many different regions and sub-cultures the foods in these areas can differ from place to place. Wheat is more widely used in the northern areas while rice is more popular in the southeastern areas.

Deep Fried Shrimp Balls is chinese dish

Deep Fried Shrimp Balls

1 lb Shrimp, cleaned & deveined
2 Bacon strips
4 Water chestnuts
-OR
1/2 md Onion
Salt
Pepper
1 Egg, beaten
2 tb Corn starch
Oil for deep frying

Mince shrimp, bacon, onion or water chestnuts together until fine. Place mixture in bowl. Remove crusts from bread. Dice bread into very fine cubes. Place cubes in shrimp mixture. Add salt, pepper, egg and 2 tablespoons corn starch to mixture. Combine thoroughly.

Fill a wok halfway up with oil. Heat oil on highest heat setting.
When you think oil is sufficiently heated, test the temperature of it
with a small piece of bread crust. If it frys to a golden brown
colour, then oil is ready for deep frying. If bread crust fails to
brown readily, then oil is not ready yet. If bread crust frys to a
dark brown, then oil is too hot. Shut heat off of wok, allow oil to
cool 5 minutes before turning heat on again. Retest oil with bread
crust to see if it is of proper temperature.

Egg Rolls is chinese dish

Egg Rolls

1/2 c Soy sauce
1/4 c Water
1 cl Mashed garlic
Juice from 1/4 lemon
1 Quartered roasting chicken
2 lb Lean pork tenderloin
3 tb Vegetable oil
1 Finely sliced celery stalk
1 sm Head cabbage finely diced
3 Finely diced large onions
1 pk (8-oz) finely diced fresh
Mushrooms
Soy sauce to taste
Salt and pepper
1 lb Bean sprouts thoroughly
Cleaned
Egg roll wrappers
1 Lightly beaten egg white
Vegetable oil for frying

Dipping Sauce:

1/2 c Soy sauce
1 ts Dry mustard
3 ts Garlic powder
1 ts Vinegar
1 ts Brown sugar

Mix together, soy sauce, water, garlic and lemon juice. Add the
chicken and pork. Cover tightly and marinate overnight. Roast the
chicken and the pork together in a 350 degree oven until done. The chicken takes about an hour. The pork takes about an hour and a half. When cool, cut into matchstick pieces. Set aside. In a wok, or dee-sided frying pan, warm the oil. Over medium heat, add the celery, cabbage, onions and mushrooms. Stir fry until celery and onions are tender. Add chicken and pork. Stir until heated through. Add soy sauce, salt and pepper to taste. Remove this mixture from heat. Stir in bean sprouts. When working with egg roll wrappers be sure to cover them with a damp cloth to prevent them from drying out. To fill each roll, mound about 2 heaping Tb of filling just below the center of the egg roll. Fold bottom corner up over filling to cover, then fold in the two outside corners. Roll closed, sealing shut with a bit of egg white. Put oil in a wok or large pan to a depth of about 2 inches ~ deep enough to cover the egg rolls. Over medium-high heat, warm the oil and carefully add the egg rolls, one at a time. Deep fry about 2-3 minutes, until golden brown on both sides, turning once. May be kept warm in 200 degree oven until serving time. Serve with dipping sauce.

Kung Pao Chicken is chinese dish

Kung Pao Chicken

1 lb Chicken Breast, Boned
Cut Into 1" Cubes
4 tb Soy Sauce
1 1/2 tb Cold Water
Cornstarch
1/4 ts Garlic Salt
4 Dried Red Chiles
Or More To Taste
1 tb White Wine Or Sherry
1 tb Sugar
1/2 ts Salt
1 ts Sesame Oil
Oil For Deep Frying
1 ts Chopped Peeled Ginger root
1/2 c Peanuts

Combine chicken, 2 tablespoons soy sauce, cold water, 1 1/2 tablespoons cornstarch and garlic salt in bowl. Stir evenly in one direction and let marinate 30 minutes. Remove tips and seeds from chiles, then cut in 1-inch pieces. Combine remaining 2 tablespoons soy sauce, wine, sugar, 1 teaspoon cornstarch, salt and sesame oil in small bowl. Heat 2 to 3 inches oil in wok to 400øF. Add chicken and fry 30 seconds. Remove chicken and drain off all but 2 tablespoons oil. Heat oil and fry chiles until black. Add ginger root and chicken, stirring and tossing together. Add soy-wine mixture and cook, stirring, just until thickened.
Remove from heat and sprinkle with nuts.

General Tso's Chicken is chinese dish

General Tso's Chicken

3/4 lb Boneless chicken breast
2 ts Dark soy sauce
2 ts Rice wine or dry sherry
1 t Finely chopped ginger root
1 t Cornstarch
1 t Sesame oil
1/3 c Oil, preferably peanut
2 Dried red chiles
- cut in half lengthwise
1 tb Chopped fresh orange peel
1/2 ts Roasted Sichuan peppercorns
-(finely ground), optional
2 ts Dark soy sauce
1/4 ts Salt
1 t Sugar
1/2 ts Sesame oil

Cut chicken in to thin slices 2 inches long, cutting against the
grain. Put it into a bowl together with the soy sauce, rice wine or
sherry, ginger, cornstarch and 1 teaspoon sesame oil. Mix well, and then let the mixture marinate for about 20 minutes. Heat the oil in a wok or large skillet until it is very hot. Remove the chicken from the marinade with a slotted spoon. Add it to the pan and stir-fry it for 2 minutes until it browns. Remove it and leave to drain in a
colander or sieve. Pour off most of the oil, leaving about 2
teaspoons. Reheat the pan over a high heat and then add the dried chiles. Stir-fry them for 10 seconds, and then return the chicken to the pan. Add the rest of the ingredients and stir-fry for 4 minutes, mixing well. Serve the dish at once.

Chicken Chow Mein is chinese dish

Chicken Chow Mein

1 pound chicken meat
1 cup celery
1 pound bok choy
1/2 pound fresh mushrooms, sliced
1/2 pound dry won ton noodles
1 pound bean sprouts or snow pea pods
1 medium onion, sliced
1 green onion, diced along the diagonal
1 carrot, sliced
1 red pepper, sliced

Seasonings for Chicken:
1 teaspoon soy sauce
1 to 2 teaspoons oyster sauce
salt and pepper to taste
less than 1 teaspoon of cornstarch

Gravy:
1 tablespoon cornstarch
1 tablespoon oyster sauce
1 teaspoon soy sauce
1/2 cup water
salt or accent if desired and pepper to taste

Wash the bean sprouts to give them more time to drain. Boil noodles in salted boiling water until they are soft, but not sticky. Break the noodles in half if desired so they are easier to manage. Blanch the noodles in cold water and drain.* Cut the chicken into thin strips. Add seasoning ingredients to chicken, adding cornstarch last. Marinate chicken in seasonings for 10 to 15 minutes. While chicken is marinating, prepare vegetables. Cut the bok choy diagonally into 1/2 inch thick slices, slice mushrooms. Heat the frying pan on high, add 2 tablespoons of oil and fry the noodles in small portions until they are golden. Use chopsticks to separate the noodles as they are frying. Remove the noodles. Add more oil and add the meat and onion to the pan. Stir fry until the meat has no redness. Remove from wok or pan. Cook the rest of the vegetables separately, adding a bit of salt if desired to taste. With the bean sprouts and bok choy add a bit of sugar as well if desired. If desired, add about 1/4 cup of water and cover pan while cooking bok choy, as it doesn't contain much moisture. Give the gravy a quick restir. Add all the ingredients back into the wok, making a well in the middle if the wok for the gravy. Mix well. Add green onions at this point if desired, or save them for a garnish. Pour on top of the noodles. Garnish with sesame seeds. Serve hot. Serves 4 to 6.

Beef and Broccoli with Garlic Sauce is chinese dish

Beef and Broccoli with Garlic Sauce

1 pound beef steak
1 tablespoon vegetable oil
1/2 teaspoon salt
1 dash white Pepper
1 1/2 pound broccoli
1 teaspoon cornstarch
1 teaspoon sesame oil
1/4 cup chicken broth
2 tablespoons vegetable oil
1 tablespoon vegetable oil
1 tablespoon finely chopped garlic
1 teaspoon finely chopped ginger root
2 tablespoons brown bean sauce
1 cup sliced canned bamboo shoots

Trim fat from beef steak; cut beef lengthwise into 2 inch strips. Cut strips crosswise into 1/8 inch slices. Toss beef, 1 tablespoon vegetable oil, the salt and white pepper in a glass or plastic bowl. Cover and refrigerate 30 minutes. Pare outer layer from broccoli stems. Cut broccoli lengthwise into 1 inch stems; remove flowerets. Cut stems into 1 inch pieces. Place broccoli in boiling water; heat to boiling. Cover and cook 2 minutes; drain. Immediately rinse in cold water; drain. Mix cornstarch, sesame oil and broth. Heat 12 inch skillet or wok until very hot. Add 2 tablespoons vegetable oil; rotate skillet to coat bottom. Add beef; stir fry 2 minutes or until beef is brown. Remove beef from skillet. Heat skillet until very hot. Add 1 tablespoon vegetable oil; rotate skillet to coat bottom. Add garlic, ginger root and bean sauce; stir fry 30 seconds. Add bamboo shoots; stir fry 1 minute. Stir in beef and broccoli. Stir in cornstarch mixture; cook and stir 15 seconds or until thickened.

CHINA - CHINESE COOKING HISTORY

There is absolutely no way to describe the best of Chinese cuisine on this page. The variety, styles, and methods of cooking are immense. Therefore, I'll briefly highlight some key items.The difference in regional styles of cooking in China are vast for the most part. Think of trying to compare Mexican cuisine with French.

What is served often in most average Chinese restaurants in the Western part of the world, is not true authentic chinese cuisine. Although much of it based on dishes served in China, particularly Cantonese, Hunan, and Szechuan they have been modifed to fit the tastes of Westerners. Also, many of the ingredients used in China would be costly to import and/or prepare for the masses in Western countries. However, if you happen to live in or near an area with a decent sized Chinese population you should have no trouble finding a restaurant that offers authentic cuisine.

Sheet Cake is russian dish

Sheet Cake

2-1/2-cups flour
1/2-cup sugar
1-egg
1/2-cup honey
1/2-cup ground almonds
1/2-teaspoon cinnamon
1/2-teaspoon cloves, ground
1-teaspoon baking powder
1/2-teaspoon salt

Icing:
Beat 2-egg whites with juice of 1 lemon and 1-cup powdered sugar

Beat an egg with sugar, honey. Add spices, flour, baking powder, salt and make a dough. Roll out to 1 inch thick, and place on a sheet pan (1 inch thick). Sprinkle with almonds. Bake in 325 degree (Fahr) oven for 15 minutes. Cool down and cover with icing.

Borshch is russian dish

Borshch

2 lbs. beef, cubed in 1 inch chunks
Russian sunflower oil (it really makes a difference, go out of your way to get it at an East European shop)
1 large yellow onion, chopped in large chunks
1 or 2 bottles of rich, malty beer
2 to 3 cups beef broth
1/4 head of cabbage + 1/4 head of cabbage (optional)
1 1/2 cups carrots chopped in large pieces (optional)
1-2 cups of cubed potatoes (optional)
3 or 4 large beets, chopped in large chunks
Fresh dill, chopped
Salt and pepper to taste
Sour cream

Brown the beef in several tablespoons of oil and put it aside. Cook the onions and half of the cabbage (1/4 head) in the leftover oil until the onions are clear. Add this to the meat in a large pot. Pour in the beer, the beef broth, and about a 1/2 teaspoon of pepper. I use Knorr's liquid beef broth extract and more beer rather than adding water. This gives more flavor with less liquid. If you use straight broth, cut back on the beer. Simmer this concoction until the meat is tender. It will take an hour to 2 1/2 hours depending on your cut of meat. Chop all the other veggies, and any others that you want to add. There are no rules, just realize that certain veggies will be done earlier than others. Carrots, potatoes and beets take about the same amount of time to cook (about 20 min., depending on how large the pieces are). Add remaining half of chopped cabbage (if desired). It will stay crunchier than the first addition. Skip this if you don't want this texture. The liquid should not quite cover all the veggies you put in. Add more liquid if you think it is necessary, but don't overdo it; this should be a very hearty soup. Simmer until the veggies are to your liking. Remember, the veggies will soften some as the whole mess cools down, so you may want to turn off the heat just before you feel they are just right. Add salt and pepper and minced dill to taste (I usually use a large bunch). This borshch is best if it is allowed to cool, and then re-heated just before serving. It also freezes well. Serve with sour cream and more dill if desired.

Vegetable Spread is russian dish

Vegetable Spread

1 medium sized eggplant
1 large carrot
1 large yellow onion
1 celery stick
1 lb. fresh tomatoes or 16 oz. can peeled whole tomatoes or tomato sauce
2 cloves finely chopped garlic
1/4 cup chopped parsley
1/4 cup chopped dill
1/4 cup chopped cilantro
1/4 teaspoon black pepper
1/2 teaspoon salt
1/2 tablespoon soy-sauce
2 bay leaves
Olive oil

Fresh tomatoes should be peeled, chopped and stewed for 30-40 minutes on low heat (after bringing to boil) to make a sauce. In order to peel fresh tomatoes pour hot (boiling temperature) water over them. Pour boiling hot water over eggplant (it eliminates a possibly bitter taste of the eggplant skin). Chop eggplant into cubes, salt and put into well-oiled frying pan. Stew on low for 30 minutes, mix frequently, add oil if pan gets too dry. Avoid burning the peel. When the eggplant gets soft and decreases in size add finely chopped (best to grind) carrot, finelly chopped celery, onion, garlic, tomato sauce, black pepper, bay leaves. Mix cook for 20 minutes. Add dill, cilantro, parsley. Cook for another 10-15 minutes. Stir frequently. Serves 6-8.

Marinated Mushrooms is russian dish

Marinated Mushrooms

1 lb. mushrooms
1/2 cup lemon juice
1/2 cup olive oil (or olive and corn mixed)
2 green onions, thinly sliced
1/4 cup chopped parsley
1 decent-sized clove garlic, finely chopped
3/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon paprika
2-3 bay leaves

Use small mushrooms or cut larger ones into thickish slices. Mix everything together except the paprika, which should be added at the end. Mix up with mushrooms. Turn the mushrooms around every few hours - leave overnight in the refrigerator, or at least leave them to marinate for about three hours. (The longer the better.) Note: olive oil may get hard in the refrigerator. Before serving keep at room temperature for a few minutes and stir for the oil to melt.

Meat-Stuffed Pancakes is russian dish

Meat-Stuffed Pancakes

Pancakes:

1 1/2 cups flour
1 1/2 cups milk
1/4 teaspoon of sugar
1/4 oz. yeast
1 tablespoon of butter or oil
1 egg
1/4 teaspoon of salt

Dissolve yeast in 1/4 cup of warm milk (110-115 F) and 1/4 teaspoon of sugar. Let sit till "bulbs" appear (usually 10-15 minutes but sometimes takes longer). Add more warm milk to make 1 cup and gradually mix in 3/4 cup of flour. Wrap up in a towel and put in a warm place to rise. DO NOT COVER THE MIXING BOWL WITH A LID. Make sure the mixing bowl is big enough because the dough will increase 2-3 times. After the dough rises add the rest of the milk and flour, salt, egg, and tablespoon of butter or oil. Wrap up in a towel and let rise for a second time. Check occasionally. Depending on the quality of yeat and milk, the dough may take 1-3 hours to rise.

Preheat the frying pan at medium to high setting. Brush the pan with oil lightly. Too much oil on the frying pan may ruin the first pancake. Immediately after removing a pancake from the pan, put it on a warm platter or pan, brush the upper side with oil and cover with a lid. The inside of the lid should be wrapped in a gauze, any moisture absorbent cloth or towel. It will accumulate excess moisture from the pancakes. Note: covering with the lid and brushing the pancakes with oil will make them more elastic, soft and easier to stuff.

Meat Stuffing:

3-4 skinless, boneless chicken breasts or 1/2 lbs. boiled or roast beef
1 average sized yellow onion
1/2 tablespoon soy-sauce
1/2 teaspoon black pepper
1/4 teaspoon dried dill
1/4 teaspoon curry powder
Salt according to taste

Bake, roast or fry chicken or beef. When ready, chop finely (the smaller the better). Chop onion finely. Saute in oil. Add chopped meat and spices. Keep warm for stuffing. If not being served immediately, wrap wach pancake in aluminum foil for warming up in the oven before serving.

RUSSIA - RUSSIAN COOKING HISTORY

Russian cuisine largely consists of soups, fish, and root vegetables. Due to the climate and terrain, meats such as beef are not widely consumed.

Traditional soups, both hot and cold, can be found on most Russian family tables. The recipes include cabbage, meat, fish, various herbs, carrots, potatoes, cucumbers and turnips.

Foods such as caviar and buckwheat have their place throughout the world in part due to Russian influence.

World Recipes presents to you a brief collection of dishes that you can prepare at home.

Gazpacho is spanish dish

Gazpacho

8 large tomatoes, peeled and chopped
2 medium cucumbers, peeled and chopped
2 green peppers, seeded and chopped
1 medium red onion, chopped
1 avocado, peeled and chopped (optional)
6 large garlic cloves, crushed
1/2 c. olive oil
2 tsp. salt or to taste
6 Tbl. tarragon vinegar
1/2 tsp. fresh ground pepper
4-6 dashes hot sauce
1/2 tsp. each dried basil, chervil and tarragon
3 Tbl. fresh parsley, chopped
3 Tbl. lemon juice
1 tsp. paprika
2 c. tomato juice

Combine all ingredients and stir well. Refrigerate 4-6 hours. Adjust
salt, tomato juice and seasonings to taste and serve.

Spanish Potatoes

Spanish Potatoes

2 old potatoes (large)
4 Tbsp olive oil
1 tsp paprika
1/4 tsp cayenne pepper

Preheat the oven medium. Alternatively the cooking can be
done on top of the cooker, either in a heavy frying pan or in a
casserole which will resist direct heat. Peel the potatoes and cut them into thick wedges. Pour half the oil into 4 individual
shallow earthenware casseroles or a small gratin dish. Put the
casseroles or the dish into the oven and leave until the oil is
smoking.

Arrange the potatoes in the hot oil in single layer. Trickle on
the rest of the oil, sprinkle with salt and return to the oven.
Cook the potatoes until soft inside and crisp on the outside - this will take 25-35 minutes. Mix together the paprika and cayenne and sprinkle over the potatoes. Serve them hot in their cooking dish.

Paella is spanish dish

Paella

3/4 cup olive oil
1 cup grated onion
1/2 boneless pork shoulder cut into 1-inch cubes
1 3 lb. chicken cut into 8 pieces
1 teaspoon finely chopped garlic
2 cups peeled, seeded and chopped tomatoes
2 bay leaves
4 sprigs fresh parsley
salt and freshly ground black pepper
1/2 teaspoon pulverized saffron
1/4 lb. sweet green peppers, seeded, deribbed and cut into thin strips
1/4 lb. green beans, trimmed and cut into 1 inch lengths or
9 ounces frozen artichoke hearts, thawed
12 mussels, well scrubbed
1/2 pound small clams, scrubbed, soaked in cold water 30 minutes
3 cups raw imported Spanish or Italian rice (or Uncle Ben's Converted)
7-oz. jar roasted red peppers, drained and cut into thin strips
1/2 shelled and deveined shrimp
1/4 pound fully cooked chorizo sausage, skinned and thinly sliced
2 lemons quartered

In a large casserole heat 1/3 cup olive oil and in it cook 1/2 cup grated onion for two minutes, stirring. Add the pork and chicken and saute for 5 minutes stirring. Then add garlic, tomatoes, herbs, salt, pepper and saffron. Cover and cook over medium heat about 25 minutes, stirring from time to time.

Meanwhile, steam the mussels and clams in 1 cup water until they open, about 5 minutes. Discard any that do not open. Reserve the mussels, clams, and cooking liquor and discard the shells. Strain the liquor. Add the green peppers and green beans or artichokes to the casserole. Cook covered 5 to 10 minutes longer.

Meanwhile, heat the remaining olive oil in a paella pan and cook the remaining 1/2 cup grated onion 1 minute. Add the rice and cook stirring until all the grains are coated, 8 to 10 minutes. Add the mussel and clam liquor plus 7 cups water to the casserole. Bring to the boil.

Sangria IS spanish Dish

Sangria

5 bottles (750 ml each) cheap red Spanish wine
1 bottle (750 ml each) of rosi wine (the fizzy one) (rose or burgundy wine)
1 liter lemon soda
8 oz Cognac
8 oz rum
1 pound sugar
Fruit in season like pears, apples, oranges (essential), peaches

Mix liquid in a big bowl or plastic pail (I have one exclusively
for sangria) and stir in the sugar. Wash the fruit and cut it in
pieces, but don't peel it. Mix fruit pieces with the sangria and
let it sit for a few hours. Serve it in pitchers with pieces of
fruit and lots of ice. This sangria is strong enough, but if you
want to make it even stronger, marinate the fruit in cognac for a
few hours.

SPAIN - SPANISH COOKING HISTORY

Spanish cuisine can differ greatly across the regions, however, seafood plays a vital role in the diet of many Spaniards. Throughout Spanish history, many cultures played a large role in the influence of the dishes still served today; from the Moors to various foods brought from the explorations of the Americas.

Tomatoes, fish, chicken, beef, potatoes, rice, beans, peppers, onions, pork, and olives can be found as the ingredients in many dishes. A few types of food from Spain that are rapidly spreading throughout the world are tapas, paella, and tortillas.

Tortillas in Spain are not to be confused with the flat breads of Mexico and other Latin American countries. Spanish tortillas are egg omelettes that for the most part contain potatoes, onions, and chorizo (sausage).

Paella is a hearty rice dish made with chicken and/or seafood along with saffron, onions, peppers, and sometimes peas.

NO.5 Summer Fruit Crisp(international dessert recipe)

5. Summer Fruit Crisp

Fruit mixture
7 cups mixed fruit (good combinations are apples and dried fruit; raspberries, peaches, raspberries and plums; or apples and blueberries)
1 cup toasted almonds, ground in processor
1 tablespoon cornstarch
1/8 teaspoon nutmeg and cinnamon
juice of 1 lemon
and sugar to taste

Technique
Sprinkle fruit with sugar, add juice of lemon and cornstarch. Add the cinnamon and nutmeg. Mix well. Let the mixture set until the fruit melds into a compote. Place fruit in a greased 8 by 12 inch baking pan. Add enough juice to cover just the bottom of the pan.
Spread ground almonds on top of the fruit. This seals the bottom layer so that the topping isn’t moistened by the fruit.

Topping
2 cups all purpose flour
1 cup old fashioned oats
1 cup brown sugar
3/4 cup melted butter

Technique
Add butter to the flour, oats and sugar. Mix until the dough holds together. Sprinkle topping onto the fruit.

Bake at 350° F until the juice bubbles and is thickened and the crust browns, about 40 minutes.

Yield 8 large portions

NO.4 Pear and White Chocolate Mousse(international dessert recipe)

4. Pear and White Chocolate Mousse

Ingredients
1 lb. of pears (after peeling and seeding)
1 c. sugar
1 c. water

6 sheets of gelatin
(If using granulated gelatin: 6 sheets = 1 ½ packets of gelatin or 1 ½ tblsp. Granulated gelatin is dissolved in ½ cup cold water)
8 oz. white chocolate chips
1/4 c sugar
1 oz pear liquore or brandy

4 c cream whipped

8 to 10 chocolate cups or wine glasses

Method
Peel and seed firm pears like Anjou or Bosc. Then quarter. In a saucepot add water and sugar, cover and simmer until tender. If using a softer, sweeter pear cut the sugar and cooking time in half. Drain and puree the warm pears. (You could save the poaching liquid for sweetening ice tea).

Place the pureed pears in a double boiler or stainless bowl over simmering water
If using sheets of gelatin soften by placing it into cold water for 2 minutes. Squeeze as much water out of the gelatin as possible. If using granulated gelatin, dissolve in cold water and add it to the puree and heat until it is totally dissolved. Add the white chocolate chips and sugar to the puree, heat until chocolate is melted and mixture is smooth.

Transfer the puree and chocolate to a large mixing bowl and add the liquor then set aside to cool. Now whip cream to a stiff peak. When puree is cool but not set fold in the whipped cream.
Scoop, with an ice cream scooper, or pipe, using a pastry bag, about 4 oz. of the mixture into wine glasses or chocolate cups. Chill. Serve with poached pear halves and strawberry or raspberry sauce.
Chocolate cups may be purchase at many fine chocolatiers or easily made.

Recipe may make between 8 and 12 portions depending on size of your guests’ appetites.

How to make a chocolate cup:
Melt firm milk chocolate bars is a stainless steel bowl over simmering water. Remove from heat and let the chocolate come down to room temperature. Blow up small round balloons to the size of a baseball. Dip balloons into the melted chocolate up to the equator of the balloon. Place chocolate coated balloon in the fridge on a tray covered with waxed paper. Cool each balloon for 10 minutes. Repeat dipping in chocolate. Cool again thoroughly. Poke a hole in the balloon with a pin and gently remove balloon.

NO.3 Ginger Rum Soufflé with Coconut Crème Anglaise(international dessert recipe)

3. Ginger Rum Soufflé with Coconut Crème Anglaise

Ingredients
3 tblsp. butter
3 tblsp. flour
1/2 c. milk
1/4 oz. peeled finely chopped fresh ginger (1 tablsp.)
3 egg yolks
3 tablespoons corn starch
3/4 c. sugar
2 tblsp. Dark Rum
6 egg whites beaten until soft peaks form

Technique
In a small saucepan melt butter and add flour. Whisk in the milk and add ginger, Cook while stirring until thickened. Pour mixture in to a bowl and add yolks, sugar and corn starch. Stir until smooth. Fold in the egg whites. Pour mixture in to 4 - 8 ounce buttered soufflé molds that has been dusted with powdered sugar. Bake at 425° F for 10 to 12 minutes. Serve immediately. Dust with powdered sugar serve on a plate with the coconut crème anglaise and garnish with a sprinkle of toasted sweetened coconut.

Yield 4 – 8 oz. souffles

NO.2 Blueberry Clafouti(international dessert recipe)

2. Blueberry Clafouti

Ingredients

4 eggs
2 c. milk
1/2 c. all-purpose flour
1 tblsp. ground cinnamon
1 c. sifted powdered sugar
1/2 teasp. salt
2 c. blueberries
2 tblsp. butter

Method
Preheat oven to 375 degrees F. In a large bowl, beat the eggs and milk together, then gradually stir in the flour, cinnamon, 3/4 cup of the confectioners sugar and the salt. Beat until smooth. Gently fold in the blueberries. Butter a 12-inch flan dish or 6 - 8 ounce ramekins. Add batter to the bake ware.
Bake until golden brown and set, about 45 minutes.

Let cool and sprinkle with the remaining 1/4 cup confectioners sugar and serve with whipped cream.

DESSERT RECIPES INTERNATIONAL

1. Basil - Apple Pie with Cheddar Cheese

Ingredients
For 2 pies
10 to 12 large Granny Smith apples
(5 to 6 pounds sliced)
4 oz. Sweet butter
1 c. sugar
1 teasp. Kosher salt
1 c. chopped basil tightly packed (2 oz.)
1 c. golden raisins
1/8 teasp. Grated nutmeg
3/4 c. all purpose flour
8 oz. Grated cheddar cheese
egg wash - 1 egg mixed with 2 tablespoons water
Sour cream for garnish

Preparation

Peel and core apples. Melt butter in a large sauté pan and cook apples until tender. Place apples, sugar, salt, basil, raisins, nutmeg and flour in a large bowl. Mix well until flour is absorbed. Let cool to room temperature.

Divide dough into 4 pieces, 2 for the bottom and 2 for the tops. Roll out the bottoms and line 9 inch pie pans. Divide cooked apples into the two pie pans. Top with cheddar cheese and the remaining pie dough reserved for the top. Brush with egg wash. Bake in a 375°F preheated oven for 45 minutes until crust is nicely browned. Serve slices with sour cream.

Pâté Brisee
Ingredients:
6 cups all-purpose flour
1 tablespoon sugar
2 teaspoons kosher salt
1 pound chilled butter

1 egg
1 1/2 cups ice water

Technique
Mix flour with salt and sugar. Dice butter into small cubes, cut into flour mixture until butter is pea – sized. Beat egg into ice water and add water – egg mixture a little at a time to flour mixture. Blend until a ball forms. Do not over mix. Wrap in plastic wrap and chill for 1 hour.

NO.5 TANDOORI SHRIMP AND MANGO SALAD(international salad)

5. TANDOORI SHRIMP AND MANGO SALAD

Ingredients
For dressing
1/2 cup Major Grey's chutney
2/3 cup fresh lime juice
1/2 cup vegetable oil
1 teaspoon cayenne

For tandoori marinade
1 tablespoon paprika
2 teaspoons ground cumin
2 teaspoons ground coriander seeds
4 garlic cloves, crushed
a 1-inch piece fresh gingerroot, peeled and chopped
2 fresh serrano or jalapeño chilies, seeded and chopped (wear rubber gloves)
3/4 cup plain yogurt
1 teaspoon freshly grated lime zest (about 1 lime)

2 pounds medium shrimp (about 50), shelled and deveined
1/4 cup vegetable oil for frying
6 cups packed tender watercress sprigs, washed well and spun dry
1 cup fresh coriander sprigs, washed well and spun dry
3 red bell peppers, cut into julienne strips
2 firm-ripe mangoes, peeled and cut into julienne strips

Preparation
Make dressing:
Force chutney through a sieve into a bowl and whisk in lime juice, oil, cayenne, and salt to taste. Dressing may be made 1 day ahead and chilled, covered. Bring dressing to room temperature before using.

Make marinade:
In a large non-stick skillet dry-roast paprika, cumin, and coriander seeds over moderate heat, stirring occasionally, until fragrant and several shades darker, about 2 minutes, being careful not to burn them, and transfer to a bowl. Cool spices and stir in remaining marinade ingredients and salt and pepper to taste.

Pat shrimp dry and add to marinade, stirring to coat well. Marinate shrimp at room temperature 15 minutes. Alternatively, shrimp may be marinated, covered and chilled, up to 1 day.

In large non-stick skillet heat oil over moderately high heat until hot but not smoking and sauté shrimp in batches, turning once, until golden and cooked through, 3 to 4 minutes. Transfer shrimp as sautéed with tongs to paper towels to drain and cool slightly.

In a large bowl gently toss together shrimp, watercress, coriander sprigs, bell peppers, mangoes, and dressing.

Serves 6 as a main course.

NO.4 PARTY TIME CRAB SALAD(international salad)

4. PARTY TIME CRAB SALAD

Ingredients
1 pound fresh lump crabmeat, cartilage removed
1 cup diced (1/4 inch) peeled hothouse (seedless) cucumber
2 tablespoons fresh lime juice
1 tablespoon olive oil
1/4 cup finely slivered fresh basil
Salt and freshly ground black pepper, to taste
1 cup Mango and Mint Salsa, for serving
2 to 3 tablespoons chopped fresh mint leaves, for garnish
6 mint or basil sprigs, for garnish

Preparation
1. Combine the crabmeat and cucumber in a bowl. Carefully toss together with the lime juice and olive oil. Add the slivered basil, salt, and pepper; combine gently, trying not to break up the crabmeat.

2. Mound the crabmeat equally in the center of 6 dinner plates. Top each serving with 2 tablespoons of Mango and Mint Salsa. Sprinkle with chopped mint and place a sprig of basil or mint alongside each salad.

Per serving: 130 calories, 5g carbohydrates, 16g protein, 5g fat, 75mg cholesterol.
Nutritional Breakdown: New Wellness, Richmond, Va.

Makes 6 servings.

NO.3 POTATO SALAD(international salad)

3. POTATO SALAD

Ingredients
2 pounds red-skinned potatoes
1 small red onion, diced
1 green onion bunch, chopped
2/3 cups mayonnaise
1/2 cup red wine vinegar
1/2 cup olive oil
2 teaspoons dried oregano
1/2 head iceberg or romaine lettuce
2 large tomatoes, cut into wedges
1 large cucumber, peeled, sliced
1 green bell pepper, cut crosswise into rings
1/2 cup black or green olives (preferably imported)

Preparation
Cook potatoes in boiling salted water until tender, about 20 minutes. Drain, cool and dice potatoes (do not peel).

Combine potatoes and onions in large bowl. Add mayonnaise and toss to coat. Season with salt and pepper. Whisk vinegar, oil and oregano to blend in small bowl. Season dressing with salt and pepper. (Potato mixture and dressing can be made 1 hour ahead. Cover separately and let stand at room temperature.)

Arrange lettuce leaves on platter. Mound potato mixture in center, then arrange tomatoes, cucumber, green pepper and olives decoratively around potatoes. Pour dressing over and serve.

Serves 6 to 8.

NO.2 MUSHROOM CAESAR SALAD(international salad)

2. MUSHROOM CAESAR SALAD

Ingredients
1/4 cup fresh lemon juice
4 anchovy fillets
2 large garlic cloves
2 teaspoons drained capers
2 teaspoons Dijon mustard
2 teaspoons prepared white horseradish
1 teaspoon Worcestershire sauce
2 dashes of hot pepper sauce (such as Tabasco)
3/4 cup olive oil

1/2 pound mushrooms, thinly sliced
1 large head romaine lettuce, torn into bite-size pieces
2 cups purchased garlic-flavored croutons
1/2 cup grated Parmesan cheese

Preparation
Blend first 8 ingredients in processor until almost smooth. Gradually add oil and process until thick dressing forms. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.)
Toss mushrooms with 1/3 cup dressing in medium bowl. Let marinate 15 minutes. Place lettuce in large bowl. Add mushrooms, croutons and cheese. Toss with enough dressing to coat generously. Season salad with salt and pepper.

Serves 4.

SALAD'S INTERNATIONAL

Grilled Vegetable Salad

Ingredients
2 red onions peeled and sliced 1/4 inch
1 eggplant sliced 1/4 inch thick
4 roma tomatoes halved
4 small zucchini sliced lengthwise 1/4 inch
2 red bell peppers
2 ears of white corn, husked
1 bunch of basil leaves chopped
1/4 cup balsamic vinegar

Technique
Grill the onions, eggplant, and zucchini until they are tender. Cut the peppers in half and grill with the corn. Place all the vegetables in a large metal or ceramic bowl and cover with plastic wrap or foil. Let them steam in the bowl for about 15 minutes. After they are cool enough to handle cut the kernels of corn off, dice the remaining vegetable and toss with the basil and balsamic vinegar.

NO.10 Calamari Soup(international soup)

10. Calamari Soup

Ingredients
1 onion
2 cloves garlic
2 tblsp. olive oil
8 cups canned tomatoes in juice
2 cups pitted green olives
2 lbs. cleaned calamari tubes and tentacles
2 cups dry white wine
1 tblsp. kosher salt

Method:
(You will need a very heavy duty soup pot for the long cooking time or a crock-pot.)
Chop the onion and garlic finely in a food processor. In a 1 gallon soup pot sauté the onion and garlic in olive oil stirring constantly until translucent. Clean the calamari and slice the bodies into rings. Puree canned tomatoes in a blender or food-processor, add to the sautéed onion – garlic mixture. Add the calamari, white wine, olives and salt. Bring to a slow simmer and cover. Cook at least 18 hours. I found that the best method is to bring everything to a boil and transfer every thing to a crock-pot and cook on low for 18 hours. The long cooking time will make the calamari very tender.

Serve with a baguette that has been sliced open and brushed with olive oil and either grilled or broiled.

NO.9 Pinto Bean Soup(international soup)

9. Pinto Bean Soup

Ingredients:
4 cups cooked pinto beans covered with water

3 tablespoons olive oil
1 onion diced
1 cup diced carrots
1 cup diced celery
1 jalapeno diced fine
1/2 pound of ham diced fine
2 tablespoons chopped cilantro
dried oregano
chili powder

1 cup milk
2 tablespoons melted butter or oil
2 tablespoons all purpose flour
1/2 pound grated cheddar cheese

2 corn or flour tortillas cut into strips
oil to fry

Method:
Either buy precooked pinto beans or make your own. Usually 1 1/2 to 2 cups of dry beans yield about 4 cups cooked beans.

Wash the beans and soak over night. Drain and cover with fresh, lightly salted water. Simmer for about 3 hours. Keep adding water if necessary, taking care not to let the water level go below the beans.

Sauté the vegetables in the oil until they are tender. Add them, the herbs and spices to the beans. Simmer for 1/2 hour more. In a separate sauce pan melt the butter and add the flour while stirring. Gradually add the milk as you stir. Cook the cream sauce over low heat until it bubbles. Combine the grated cheese with the sauce and stir until melted. Add the cheese sauce to the bean soup while mixing. Cook over low heat another 1/2 hour. If the soup is to thick add more water. Salt and/or pepper to your own taste.
Garnish with fried or baked tortilla strips

Yield 8 cups

NO.8 Persimmon, Pear and Parsnip Soup(international soup)

8. Persimmon, Pear and Parsnip Soup

Ingredients:
4 tblsp. Canola oil (or other salad oil)
1 rib of celery (1/4 C. diced)
1 medium yellow onion (1 ½ c. peeled and diced)
3 small Fuju persimmons (1 ½ c. peeled and diced)
or 1 to 2 ripe Hachiya persimmons (1 1/4 c. of puree)
½ lb. parsnips (1 ½ c. peeled and diced)
2 small pears (1 ½ c. peeled and diced)
14 oz. vegetable stock (1 can)
2 c. water
1/8 teasp. Nutmeg
2 teasp. Kosher salt
6 oz. whipping cream
2 teasp. Lemon juice

Sour Cream for topping

Method:

In a 2 quart soup pot sauce sauté the celery and onion over medium heat until translucent. Do not brown. Add the remaining ingredients except the cream and lemon juice. Cover and simmer stirring occasionally for 20 minutes until all vegetables and fruit are very tender.
Puree with a stick blender, blender or food processor until smooth. (take caution as soup is hot)
Return soup to pot and add cream and lemon juice.
Check seasonings and adjust if necessary.

Ladle into soup bowls and garnish with a tablespoon of sour cream.
I fried up some julienned left over parsnip as an additional garnish.

Yield 8 to 10 cups — at least 8 portions