Macaroni Béchamel

Macaroni Béchamel is a baked pasta dish including ground beef and béchamel sauce in its best-known form. It is typically made with penne pasta, a layer of cooked spiced meat with onions, and Béchamel or Mornay sauce.
 

Ingredients

• 1 packet of macaroni (500 grams)cooked and drained

Filling:

• 1½ pounds of ground meat
• one large Onion, chopped
• 2 cloves of garlic
• 1 8-ounce can of tomato sauce (or tomato paste)
• 3 tablespoons chopped parsley
• 1 teaspoon dried oregano
• ½ teaspoon salt
• ½ teaspoon ground cinnamon
• a pinch of cayenne pepper

Bechamel Sauce:

• 3 cups of prepared milk
• 5 Tablespoons butter
• 5 Tablespoons flour
• 1 Chicken bullion cube
• black pepper, to taste

Directions

1. In a large skillet cook the meat, Onion and garlic until the meat is brown and the Onion is tender. Drain fat. Stir in the tomato sauce, parsley, oregano, salt, cinnamon, cayenne pepper, and 1/3 cup of water. Bring to boiling, then reduce heat. Simmer for 10 minutes. Set aside.
2. For Bechamel Sauce, in a medium saucepan melt the margarine. Stir in the Chicken bullion cube, black pepper, and flour. Add the prepared milk all at once. Cook and stir until thickened and bubbly. Cook and stir one minute more.
3. Set aside 1/3 of the sauce. Mix the rest of the sauce with the cooked macaroni. Spread half of the macaroni mixture into a 9" x 13" baking pan. Spread the meat mixture over it evenly. Spread the rest of the macaroni mixture over the meat. Pour the remaining sauce evenly over the top. Sprinkle with a little additional ground cinnamon.
4. Bake in a 350 degree F oven for 30 to 35 minutes or until lightly browned. Remove from oven. Let sit for five minutes. Then serve.

Kushari

Kushari, also koshary, kosheri or koshari is an Egyptian dish of rice, lentils, chickpeas and macaroni. Toppings include tomato sauce, garlic sauce and fried onion.

Kushari is a vegetarian dish that is very popular in Egypt. It is an inexpensive food served at roadside stalls and restaurants all over the country, some of which sell only kushari.

Ingredients

• 2 cups Lentils
• 1-2 cups Rice (cooked)
• 1-2 cups  macaroni
• ½ cup vegetable oil
• 1 minced or crushed garlic clove
• 1 hot chili pepper, cleaned and chopped (optional)
• 3-4 ripe tomatoes, chopped
• ½ cup water
• 2 tbsp vinegar
• salt (to taste)
• one Onion, cut in rings

Directions

1. Clean and rinse the lentils. Put the lentils In a large saucepan with enough water to cover the them,add salt if desired and bring it to a boil. Simmer over medium heat  stirring occasionally, until Lentils are tender and water is almost completely absorbed for 30 minutes. Add additional water if necessary.
2. Prepare sauce while Lentils are cooking: Heat oil in large skillet. Fry garlic and chili pepper for a few minutes. Add tomatoes, water, vinegar, and salt. Cook on high heat for a few minutes, then reduce heat and simmer.
3. While the Lentils and sauce are simmering: Heat remaining oil in another skillet. Fry the onions rings until they are deeply browned and crispy. When done, remove Onions from skillet and drain on absorbent paper or paper towels.
4. Cook the macaroni according to package directions, or until al dente.
5. When everything is done: Assemble each serving of kushari in a soup bowl: alternate layers of Lentils, rice, and macaroni, then top it all with the fried onions and tomato sauce. Serve with bottled hot chili pepper sauce (Optional)

 

Kitfo

Kitfo (cooked)

Kitfo (sometimes ketfo) is a traditional dish found in Ethiopian cuisine. It consists of minced raw beef, heated and marinated in mitmita, a spicy chili powder based spice blend, and niter kibbeh (a clarified butter infused with herbs and spices). Kitfo cooked lightly rare is known as kitfo leb leb.Kitfo may be served alongside, or mixed with, mild cheese and cooked greens. In many parts of Ethiopia kitfo is served with injera, a flatbread made from teff, although in traditional Gurage cuisine, one would use kocho, a thick bread made from the ensete plant. An ensete leaf may be used as a garnish. Though not considered a delicacy, kitfo is generally held in high regard.

The word comes from the Ethio-Semitic root k-t-f, meaning "to chop finely; mince."

Ingredients

• ⅛ cup niter kebbeh (spiced butter, see recipe above)
• ¼ cup onions, finely chopped
• 2 Tablespoons green pepper, finely chopped
• 1 Tablespoon chili powder
• ½ teaspoon ginger, ground
• ¼ teaspoon garlic, finely chopped
• ¼ teaspoon cardamom, ground
• ½ Tablespoon lemon juice
• 1 teaspoon berbere (see recipe above)
• 1 teaspoon salt
• 1 pound ground beef

Directions

1. Melt the niter kebbeh in a large frying pan.
2. Add onions, green pepper, chili powder, ginger, garlic, and cardamom, and cook for 2 minutes while stirring.
3. Let cool for 15 minutes.
4. Add lemon juice, berbere, and salt.
5. Stir in raw beef and serve.

If you prefer the Kitfo cooked, saute it over low heat for about 5 minutes, stirring constantly.

Onigiri

Onigiri (お握り or 御握り; おにぎり?), also known as omusubi (お結び; おむすび?) or rice ball, is a Japanese food made from white rice formed into triangular or oval shapes and often wrapped in nori (seaweed). Traditionally, an onigiri is filled with pickled ume (umeboshi), salted salmon, katsuobushi, kombu, tarako, or any other salty or sour ingredient as a natural preservative. Ingredients

• 2 lb short-grain rice (Japanese short-grain rice)
• Salt to taste
• 3-4 sheets of toasted nori or seaweed, cut into rectangular squares 12 x 5 cm

Possible Fillings:

• Sour plum or umeboshi , ½ tsp per rice ball
• Salted salmon, 1 tsp per rice ball
• Dried bonito flakes mix with little soy sauce, 1 tsp per rice ball
• Kanimayo or minced crabstick with mayonnaise, 1 tsp per rice ball
• Chopped unagi, 1 heaped tsp per rice ball
• Strips of salted dried kelp or shiokonbu, 1 heaped tsp per rice ball

Directions

1. Wash rice gently under running water until the water runs clear.
2. Leave to drain for an hour before cooking the rice in a steamer.
3. After the rice is cooked, remove from heat and cover the rice with a towel to absorb any moisture and leave to stand for 20 minutes so it won’t get too hot when you want to hand-shaped the rice.
4. To prepare the rice, sprinkle some salt onto the palm of one hand and take a handful of rice.
5. Flatten it by making a depression in the middle to put in the chosen filling before molding it back to enclose the fillings and have it shaped into a triangle.
6. Wrap a piece of nori and moisten the end a little bit to seal.

Onigiri is best served at room temperature. If you happens to have the plastic mold of making onigiri, it will make your preparation work much easier. Right after you’ve put in the fillings, mold it a little bit to form a distorted rice ball before fitting it in the plastic onigiri mold and close it on both sides. Voila! You’ll have a triangle onigiri in no time!

Riz et Pois (rice and beans Haitian style )

Ingredients

• 1 cup dried red kidney beans
• 1½ teaspoons salt, divided
• freshly ground black pepper to taste
• 6 to 8 cups water
• 2 tablespoons vegetable oil
• 2 to 3 cloves garlic, peeled, minced
• 1 green pepper, cored, chopped
• 2 green onions, chopped
• 1 to 2 tablespoons fresh chopped parsley
• ½ teaspoon black pepper
• salt to taste
• ½ teaspoon ground cloves
• 1 tablespoon butter
• 2 cups uncooked long-grain white rice

Directions

1. In a large sieve or colander, wash the beans under running water until the draining water runs clear.
2. Transfer them to a heavy 3- or 4-quart saucepan.
3. Add ½ teaspoon of the salt and the ground black pepper.
4. Pour in 6 cups of the water.
5. Bring to a boil over high heat.
6. Reduce the heat to low and simmer, partially covered, 1½ hours or until the beans are tender but intact.
7. Drain the beans and reserve the cooking liquid.
8. In a large, heavy skillet, heat the vegetable oil.
9. Add the garlic, green pepper, green onion, parsley, pepper, salt and cloves.
10. Sauté about 5 minutes.
11. Add the beans and stir until heated through.
12. Watch carefully for any sign of burning.
13. Set aside.
14. Measure out the bean cooking liquid and add enough water to make 4 cups.
15. In a large saucepan, melt the butter over medium heat.
16. When it is very hot, but not smoking, add the rice and stir 1–2 minutes, or until the grains turn somewhat milky and opaque.
17. Stir in the 4 cups of reserved liquid and water, the remaining 1 teaspoon of salt and more ground black pepper to taste.
18. Bring to a hard boil.
19. Reduce the heat, add the cooked bean mixture, cover tightly and reduce the heat to the lowest possible setting.
20. Simmer 20 minutes, or until the rice is tender and has absorbed all the liquid.
21. Taste for seasoning and adjust if necessary with salt and pepper.
22. Fluff the rice and beans with a fork and serve hot.

Source: Wikia Recipes
Photo: Henrique Dante de Almeida

Banana and Coconut Beef Stew

Banana and Coconut Beef Stew

Ingredients

• 2 lb lean beef
• 5 firm, green bananas (ensure that they are not ripe)
• 2 large onions
• 1 large tomato
• 2 cups coconut milk
• 1 cup water
• 2 tbsp vegetable oil
• ½ lb peas
• 6 oz snow peas, mange tout, washed
• salt and pepper (to taste)

Directions

1. Peel and dice the onions finely
2. Dice the tomato into coarse pieces
3. Peel the bananas and cut into 1 to 1 ½ inch pieces
4. Dice the beef into approximately ½ inch pieces
5. Place the meat in a saucepan, cover with water, add salt, bring to the boil and then simmer until tender.
6. Heat the oil in a saucepan and sauté the onions without browning. Add the tomato as well as the meat mixture. Adjust the seasoning to taste. Continue cooking until the tomatoes soften.
7. Add the coconut milk, stirring continuously and bring the mixture to the boil. Add the banana pieces and the peas to the stew. Reduce the heat and simmer for approximately 10-15 minutes, or until the bananas are cooked, soft but not mushy.
8. The Banana and Coconut Beef Stew should be served hot, over rice or Ugali

Source:-
http://recipes.wikia.com/wiki/Recipes_Wiki

Shepherd Pie

Shepherd Pie

Ingredients:

The Filling:

• 2 Tbsp Olive Oil
• 1.5 lbs Ground Lamb or Beef
• 1 Large grated Carrot
• 1 Large grated Onion
• Fresh Rosemary
• Fresh Thyme
• 4 cloves Minced Garlic
• Salt
• Pepper
• Worcestershire Sauce (several splashes)
• 1 small canTomato Puree/ Paste
• Red Wine (several glugs)
• 1/4 cup Chicken Stock

The Mash:

• 1.5 lbs Potatoes
• 1/4 cup Heavy Cream
• 3 1/2 tbsp Butter
• Salt
• Pepper
• 2 Egg Yolks
• 1/4 cup Parmesan Cheese

Directions

1. Cook the potatoes by boiling some water, throw some salt and your potatoes in, and set a timer for 15 minutes
2. Start on your filling by pouring Olive Oil into a hot, rather large pan, then add meat.
3. Stir meat for a few minutes so it’s nice and brown, and broken into very small pieces.
4. Add your Rosemary, Thyme, and Garlic, then stir some more.
5. Quickly add your Carrot, and Onion, stir a little longer.
6. Add Worcestershire Sauce, stir, add Tomato Puree, stir, add Red Wine and sweat down for a minute or two.
7. Add chicken stock and cook for 3 more minutes.
8. Upon the timer going off, take your potatoes out and strain the water off. Put potatoes back into the pan, or into a medium mixing bowl. Mash the potatoes with their ingredients from above and keep warm (your filling should be about done by this point)
9. Scoop your meat mixture into a deep casserole or other oven safe dish and then spoon the mash over the top. Spread the mash over the top of the mix with the bottom of the spoon and then sprinkle a generous portion of Parmesan cheese over the top. Poke the top with a fork several times to give it a peaked look and stick it in the oven at 400 degrees for 18-20 minutes to brown the potatoes and set the pie. Serve it up

Source:-
http://recipes.wikia.com/wiki/Recipes_Wiki

Moroccan Chicken or Turkey Kebab (Brochette)

Ingredients:

• 1/2 lbs. chicken or turkey breast, cut into 3/4" cubes
• 2 teaspoons salt
• 2 teaspoons paprika
• 1/2 teaspoon pepper
• 1/2 teaspoon ginger
• 1/4 teaspoon crushed saffron threads (optional)
• 1/2 teaspoon turmeric
• 1 or 2 cloves garlic, pressed or finely chopped
• 3 tablespoons chopped fresh parsely
• 1 1/2 tablespoons lemon juice
• 1 1/2 tablespoons vegetable oil

Directions:

1. Combine all ingredients except the chicken. Add the chicken, and mix well to fully coat the meat.
2. Cover with plastic, and leave the chicken to marinate for several hours or overnight in the refrigerator.
3. Transfer the chicken to skewers and grill or broil about 4 or 5 minutes on each side, or until the meat is done. Serve immediately.

Simple Lasagna

Ingredients:

• 1 lb lasagna noodle, cooked
• 2 cups pizza sauce
  
• 1/2 cup grated parmesan cheese
• 1 lb mozzarella cheese, sliced thin
• 3/4 cup chopped onion
• 2 garlic cloves, chopped or minced
• 2 teaspoons salt
• 2 eggs, beaten
• 2 lbs ground beef
• 2 teaspoons italian seasoning

Directions:

1. Cook lasagna noodles according to package directions or until tender but still firm.
2. Drain, keep warm.
3. Meanwhile, saute the ground beef, garlic and onion is a large heavy skillet or saucepan until beef is done.
4. Add sauce, salt, and Italian seasoning and mix well.
5. Simmer on low heat 12-15 minutes .
6. In a separate bowl, combine eggs and ricotta cheese.
7. Grease a 9" x 12" or larger, baking pan.
8. Arrange a first layer of noodles so the ends hang over the sides of the pan.(The ends will be laid back-over the top for the final layer).
9. Then add a layer of the cooked beef lasagna sauce, ricotta cheese and mozzarella cheese.
10. Add a second alternating layer of pasta, the meat sauce and cheese mixture.
11. Repeat until pan is almost full then fold over the ends of the first layer of noodles and top with more lasagna sauce.
12. Sprinkle with parmesan cheese and bake at 350 degrees for 40-45 minutes , or till cheese is bubbly.
13. Allow to set for 5-10 minutes before cutting.
14. This Lasagna recipe can be modified to suit individual preferences.

Source:-
http://recipes.wikia.com/wiki/Recipes_Wiki

Garlic-Roasted Lamb

Ingredients

• 1 shank half leg of lamb (about 3 pounds)
• 1/8 teaspoon each salt and pepper
• 8 cloves garlic, sliced in half lengthwise
• 2 large sprigs fresh rosemary or 2 teaspoons dried
• 2 teaspoons olive or canola oil
• 4 large sweet potatoes, peeled and cut into 1-inch cubes
• 6 parsnips, cut into 1-inch pieces

Directions

1. Preheat the oven to 325°F.
2. With a sharp knife, trim all the fat and any cartilage from the lamb. Season the meat with salt and pepper.
3. With a small knife, make slits about 1 inch deep all over the leg of lamb. Using most of the garlic and all the rosemary, push a garlic half or a few rosemary leaves into each of the slits.
4. In a large roasting pan, combine oil with sweet potatoes, parsnips, and remaining garlic to coat well. Move the vegetables to the side of the pan and place the lamb in the center.
5. Roast the lamb and vegetables 1 1/2 to 2 hours or until a thermometer inserted into the center of the meat reads 160°F (for medium). Turn the vegetables occasionally so that they cook evenly.
6. Remove pan from the oven. With a slotted spoon, transfer the vegetables to a serving dish and keep them warm. Transfer the lamb to a carving platter, cover with foil, and let stand for 5 minutes.
7. Slice the roast lamb and serve with the vegetables.

Holiday Roast Turkey With Corn Bread Stuffing

Ingredients

• 3 tablespoons butter or margarine
• 1 large yellow onion (chopped)
• 5 cups crumbled corn bread
• 5 cups toasted fresh bread crumbs
• 1 teaspoon baking powder
• 1 teaspoon poultry seasoning
• 1/4 teaspoon black pepper
• 3/4 cup lower-sodium chicken broth
• 1 large egg (lightly beaten)
• 1 fresh or frozen and thawed turkey (12 pounds)
• 1 tablespoon vegetable oil

Directions

1. In a medium-size saucepan, melt the butter over moderate heat. Add the onion and cook for 5 minutes or until tender. Remove from the heat.
2. In a very large bowl, combine the corn bread, bread crumbs, baking powder, poultry seasoning, and pepper. Stir in the onion mixture.
3. In a small bowl, whisk together broth and egg. Stir into the corn bread mixture. Toss to coat well.
4. Preheat oven to 325°F.
5. Rinse turkey, drain and pat dry.
6. Remove neck and giblets; set aside to make the Giblet Gravy. Stuff and truss turkey.
7. Place, breast-side-up, on a rack in a large roasting pan. Brush with oil. Insert roasting thermometer in turkey thigh without touching bone.
8. Spoon remaining stuffing into a lightly greased 2-quart casserole; cover and refrigerate.
9. Roast turkey for 3 to 3 1/2 hours or until thermometer registers 180°F, basting often and covering with foil to prevent over browning if necessary.
10. Bake the covered casserole of stuffing alongside turkey during the last 30 minutes of roasting, adding an additional 2 to 3 tablespoons chicken broth if stuffing is dry.
11. Let turkey stand for 15 to 20 minutes before carving.
12. Meanwhile, cook neck and giblets for giblet gravy. Reserve 2 tablespoons of the pan drippings from roast turkey for giblet gravy.
13. Prepare gravy.
14. Carve turkey, discarding skin. Serve turkey and dressing with gravy.

Chicken Kiev

Ingredients:

• ½ cup butter
• ½ tablespoon chopped fresh parsley
• ½ tablespoon chopped fresh chives
• 1 tablespoon lemon juice
• 6 skinless, boneless chicken breast halves
• salt and pepper to taste
• 2 cups dried bread crumbs
• 3 eggs, lightly beaten
• 3 tablespoons water
• 2 quarts vegetable oil for frying

Directions

1. In a small bowl, combine the butter/margarine, parsley, chives and lemon juice. Blend all together and refrigerate.
2. Place chicken breasts between 2 pieces of wax paper and pound well to flatten. Remove paper and season breasts with salt and pepper to taste.
3. Remove seasoned butter from refrigerator and divide it into 6 portions. Place one portion in the center of each chicken breast. Fold the short ends of the breasts into the center, then fold in the sides. Secure each breast with a wooden toothpick.
4. Add the water to the eggs and beat together. Coat each rolled breast with bread crumbs, dip into egg/water mixture, then into bread crumbs again, coating well. Chill breasts for one hour.
5. In a deep fryer, heat oil to 365 degrees F (185 degrees C). Carefully lower breasts into hot oil. Fry for 8 minutes or until golden brown. Drain on paper toweling and serve.

Chicken Berbere

Ethiopian cuisine is mostly made up of breads, stews (known as Wat), grains, and spices. Typically, an Ethiopian meal consists of a combination of injera (flatbread) with different wats, yet each diverse cultural group has their unique variation





Ingredients

• 3 oz cooking oil
  
• 2 lbs chicken breast, cut into cubes
  
• 2 large onion, chopped
• 4 garlic clove, chopped
• 4 tablespoons berbere, pepper
• 2 tablespoons tomato paste
• 3 tomato, chopped
• 1 cup chicken stock (or chicken cubes dissolved in 1 cup of hot water)
• 1/2 lemon( grate the skin)
  
• pepper
• fresh cilantro stem (coriander)

Directions

1. Brown the chicken thoroughly on high heat in a skillet in some of the fat. Set aside. Don’t put too much meat into the skillet at once, or they won’t brown.
2. Fry the onion and garlic in additional fat in a pot on medium heat until it is transparent.
3. Add berbere, pepper and tomato paste and more fat if necessary so as not to burn the berbere.
4. Stir for a moment, then add chicken, tomatoes, stock and lemon peel.
5. Let simmer, covered, until the chicken is tender but not over-cooked (15-20 min).
6. Add salt and pepper to taste.

NB:Berbere is a spice mixture whose ingredients usually include chile peppers, ginger, cloves, coriander, allspice, rue berries, and ajwain (also mistakenly known as bishop's weed). It is a key ingredient in the cuisines of Ethiopia and Eritrea.

Traditional Spaghetti and Meatballs Recipes

1 pound Spaghetti, Linguine or Thin Spaghetti, uncooked

4 slices white bread
1/2 cup skim milk
2 large egg whites
8 oz. ground turkey
8 oz. extra lean ground beef
1/4 cup grated Romano cheese
1 tbsp. minced fresh basil or 1 tsp. dried basil
1 tsp. minced fresh oregano or 1/2 tsp. dried oregano
1/2 tsp. salt
1/4 tsp. pepper

1 recipe Basic Tomato Sauce (see recipe below)
1 tsp. vegetable oil, divided

1. Put the bread into a medium mixing bowl and pour the milk over it. Let sit 5 minutes. Add the egg whites, ground turkey, ground beef, Romano cheese, basil, oregano, salt and pepper. Knead the mixture with your hands until it is smooth. To prevent sticking, dip your hands into cool water before forming each meatball. Form mixture into 30 1 1/2inch balls.

2.
Pour the tomato sauce into a large, heavy-bottom saucepan and bring to a simmer over low heat. Warm 1/2 teaspoon vegetable oil in a large non-stick skillet. Add half the meatballs to the skillet and brown them on all sides. Spoon the meatballs into the tomato sauce. Add the remaining 1/2 teaspoon vegetable oil to the skillet and brown the rest of the meatballs, then add them to the sauce. Simmer, stirring, for 20 minutes.

3.
While sauce is simmering, prepare pasta according to package directions; drain. Transfer to a large serving bowl. Remove bay leaves from sauce; pour sauce over pasta and serve.

Thai Creamed Coconut Chicken

Ingredients

• 1 cooked chicken weighing about 2 lb 4 oz (1 kg), stripped, or 5 cooked chicken breasts
• 14 fl oz (400 ml) tinned coconut milk
• 1 level teaspoon coriander seeds
• 1 level teaspoon cumin seeds
• 2 cardamon pods, lightly crushed
• 2 tablespoons groundnut or other flavourless oil
• 2 medium onions, peeled and finely sliced
• 2 cloves garlic, peeled and crushed
• 10 g fresh coriander
• 1 level teaspoon turmeric
• 4 red chillies, deseeded and finely chopped
• 1 level dessertspoon finely chopped fresh lemon grass
• 2 tablespoons lime juice
• salt and freshly milled black pepper

Directions

1. To prepare the chicken, remove the skin and cut the flesh into strips about 2 inches (6 cm) long.
2. Next, the spices will need roasting, so heat a large frying pan or wok without any fat in it and when it's really hot, add the coriander, cumin and cardamom pods.
3. Allow the spices to roast briefly about 45 seconds shaking the pan from time to time, then tip them into a mortar, removing the seeds from the cardamom pods and discarding the husks, and crush them all fairly finely.
4. Now add the oil to the frying pan or wok. When it's really hot, fry the onions and garlic over a medium heat for 8-9 minutes, until they're nicely softened.
5. Meanwhile, strip the leaves from the coriander stalks, reserve these, then chop the stalks finely.
6. When the onions are ready, add the turmeric, chilli, crushed spices and coriander stalks, along with the lemon grass, to the pan. Stir these thoroughly together, then pour in the coconut milk and lime juice.
7. Add some seasoning, then simmer everything gently for about 10 minutes, uncovered, by which time the sauce should have reduced and thickened.
8. Now add the chicken to the sauce and simmer gently for 10 minutes or so to heat it through completely.
9. Serve the chicken on a bed of Thai Green Rice, garnished with the coriander leaves