Shrimp Tempura RecipeIngredients:

10 large shrimps Corn starch for dusting Oil for deep frying (vegetable oil : sesame oil = 10 : 1)

Tempura Batter (rule is egg water: flour=1:1)

1 cup (240 ml) egg water (1 cold large egg (40ml) + 200 ml ice water) 1 cup (240 ml) cold all purpose flour

Tempura Sauce

¾ cup (200 ml) dashi (or ¾ cup water + 1 tsp. Hondashi) 3 Tbsp. soy sauce 2 Tbsp. mirin 2 tsp. sugar 2" (5 cm) daikon radish, grated and squeeze liquid out

Instructions1. To make tempura sauce, combine dashi, soy sauce, mirin, and sugar in a small saucepan and

bring it to a boil. Then lower the heat and let it simmer until sugar is completely dissolved. Remove from heat and set aside.

2. To prepare shrimp, 3. In a deep fryer, heat 1½" (3 cm) of the oil to 338-356F (170-180C). You can check the

temperature with chopsticks or with a thermometer. When you see small bubbles around chopsticks, it’s pretty much ready for deep frying.

4. To make tempura batter, sift the flour into a large bowl.5. Add the egg into very cold water6. Whisk the egg mixture vigorously and discard the form on the surface.7. As you slowly pour the egg mixture into the flour, mix the batter but do not over mix. It's okay to

leave some lumps in batter. Keep the batter cold all the time.8. Dust corn starch on top of shrimps9. Coat the shrimp in batter10. Deep fry until golden brown. Do not crowd the fryer with shrimps; leave at least half of oil surface

empty. Transfer cooked shrimp tempura to a wired rack or a plate lined with a paper towel to drain excess oil. Between batches, remove the crumbs which will burn and turn the oil darker if left in fryer

11. Grate the daikon and squeeze the liquid out. Serve shrimp tempura with warm tempura sauce and grated daikon.

Fried Lotus Root with PorkIngredients

2 green onions, finely chopped 2 shiitake mushrooms, finely chopped 1 pkg (3 pieces) boiled lotus root (“Rekon no Mizuni”), cut into thin slices ½ lb ground pork ½ cup corn starch Kaiware daikon for garnish

Seasonings

2 Tbsp. corn starch 1 tsp. grated ginger 1 tsp. sake 1 tsp. miso (I use awase miso)

Sauce

⅓ cup water 2 Tbsp. soy sauce 1 Tbsp. sake 1 Tbsp. sugar 1 Tbsp. mirin

For thickening sauce

½ Tbsp. corn starch 1 Tbsp. water

Instructions

1. In a medium bowl, combine all the ingredients for Seasonings.2. Cut green onions, shiitake mushrooms, and lotus root.

3. Add the meat, green onion, shiitake mushroom in the Seasoning bowl. Mix well with hands until the mixture gets sticky and set aside.

4. On a slice of lotus root, place a teaspoon of the filling and spread. Put another slice of lotus root on top and press down to make a sandwich.

5. In a large non-stick frying pan, heat ¼ inch of oil on medium-high heat.

6. Dredge the lotus root in the corn starch and remove excess.

7. When the oil is hot, gently place lotus root in the pan. Cook both sides until nicely browned. When the meat is cooked thoroughly, remove onto a paper towel to drain oil.

8. Meanwhile in a small saucepan/frying pan, add all the ingredients for Sauce and cook on medium low heat. In a small bowl, combine corn starch and water and mix well. When the Sauce is simmering, add corn starch mixture (make sure it’s completely mixed) in the pan and mix quickly and thoroughly. Turn off the heat and set aside until you are done with deep frying.

9. Reheat the sauce just before you serve. Pour the sauce over the lotus root and serve immediate

Omurice (Japanese Omelette Rice)

Ingredients ½ medium onion 1 chicken thigh, rinsed and pat dry 1 Tbsp. olive oil ½ cup frozen mixed vegetables, defrosted Salt Freshly ground black pepper 1½ cups cooked Japanese rice 1 Tbsp. ketchup and more for decoration 1 tsp. soy sauce

For 1 omelette

1 large egg 1 Tbsp. milk 1 Tbsp. olive oil 3 Tbsp. sharp cheddar cheese (or any kind)

Instructions

1. Chop the onion finely.

2. Cut the chicken into ½" (1 cm) pieces.

3. Heat the oil in a non-stick pan and sauté the onion until softened.

4. Add the chicken and cook until no longer pink.

5. Add the mixed vegetables and season with salt and pepper.

6. Add the rice and break into small pieces.

7. Add ketchup and soy sauce and combine everything evenly with a spatula. Transfer the fried rice to a plate and wash the pan.

8. Whisk the egg and milk together in a small bowl.

9. Heat the oil in the pan over medium high heat (make sure the surface of the pan is nicely coated with oil).

10. When the pan is hot, pour the egg mixture into the pan and tilt to cover the bottom of teh pan. Lower the heat when the bottom of the egg has set (but still soft on top).

11. Put the cheese and the fried rice on top of the omelette.

12. Use the spatula to fold both sides of omelette toward the middle to cover the fried rice. Slowly move the omurice to the edge of the pan.

13. Hold a plate in one hand and the pan in the other hand, flip the pan and move the omurice to the plate.

Boeuf Bourguignon

Ingredients

2 large onions, chopped 2 large carrots, sliced in rounds 2 tablespoons cooking oil 6 ounces lean bacon cut into small pieces 2 pounds of stew meat, cut into bite size pieces 1 bottle of red wine (less a glass or two if you wish) 1 bouquet garni or 2 tablespoons mixed dried herbs 1 garlic clove, peeled 1 pound mushrooms, sliced 2 tablespoons butter 1 tablespoon tomato concentrate salt and pepperOptional Ingredients for Beurre Manié

2 tablespoons softened butter 2 tablespoons flourDirections

1. In a large heavy pot or Dutch oven, cook the onions and carrots in the oil on medium heat until soft, about 8 minutes.

2. Add the bacon and continue cooking and stirring for 8 minutes.3. Add the meat and cook, turning several times, until browned on all sides. Sprinkle the meat

with salt and pepper. Add the herbs, the garlic and the red wine. Cover, turn down the heat, and let simmer for at least two hours.

4. Meanwhile cook the mushrooms in the butter until soft and add to the stew after about two hours along with the tomato concentrate.

5. Simmer until meat is very tender. Sometimes I cook it for the last hour without the lid to get a more concentrated sauce.

6. If you are thickening your stew before serving, mix the butter and flour together in a small bowl until well blended. Blend in a tablespoon of the cooking liquid, and then stir this mixture back into the stew. Continue cooking for several minutes.

Poulet Provençal

Ingredients 8 pieces skinned chicken 4 cloves garlic, peeled and sliced thinly 2 bell peppers (you pick the colors), sliced in two inch lengths 2 onions, sliced 1 cup pitted green olives 1 can diced tomatoes (15 ounces) 1/2 cup white wine (red will work too) 1/4 cup olive oil 2 tablespoons herbs de Provence salt and pepper

Directions1. Very lightly coat the bottom and sides of a crockpot with olive oil.2. Sprinkle the chicken pieces with salt and pepper and place them in the bottom of

the crockpot.3. On top of the chicken, distribute the garlic, then the peppers, onions, and olives.4. On top of this pour on the tomatoes, wine, and olive oil.5. Finally sprinkle on top the herbs and salt and pepper (about 1/2 teaspoon each). Cover

and cook on low for 8 hours.

Poulet à la Kiev

IngredientsFor the herb butter:

8 tablespoons butter, softened 2 cloves garlic, finely minced 2 tablespoons finely chopped parsley 2 tablespoons finely chopped tarragon 2 tablespoons finely chopped chives 1/4 teaspoon pepper juice of 1/2 lemonFor the poultry:

4 boneless, skinless chicken breasts 1/3 cup all purpose flour 1 egg, beaten 1 cup fine bread crumbs (you may need more) Canola oil for fryingDirections

1. Begin by preparing the herb butter. Mix all of the ingredients together in a small mixing bowl until thoroughly combined. Some of the lemon juice may remain separate. Mound the mixture on a piece of plastic wrap and mold into a log. Cover completely in plastic wrap and refrigerate until hard.

2. Meanwhile flatten the breasts by wrapping them in plastic wrap and hammering them with a meat hammer or a rolling pin until they are about 1/3 inch thick. Don't mangle them - just get them on the slender side.

3. Prepare three shallow bowls for dipping: one with flour, one with the beaten egg, and one with the bread crumbs.

4. Remove the hardened filling from the refrigerator and slice into eight equal portions (each piece should be a little less long than the breastis wide). Place a piece of butter towards one end of each breast and then roll the meat up tightly round the filling. Tuck in the edges and any stray bits as you roll. Press firmly together.

5. Dredge each roll thoroughly in flour, then egg, and finally in bread crumbs. Be sure everything is well coated. Place the rolls on a plate and refrigerate for 1/2 hour before frying.

6. When you are ready to fry, add oil to a depth of about 1 inch to a sturdy deep pan. Heat the oil to 375°F. Carefully add the rolls one at a time. Fry for about 15 minutes (exact cooking time will depend on the size of your rolls) turning as needed with metal cooking tongs to completely brown the rolls on all sides and cook throughout.

7. Drain rolls on absorbent paper and serve immediately. Watch out when you cut into these as the filling is likely to squirt out.

Baked Chicken Kiev RecipeFollow the same method for preparing the herb butter and breasts as above. Instead of deep fat frying, lightly oil a baking dish and place the breaded rolls in this. Dot the rolls with additional butter and bake at 375°F for about 30 minutes or until the juices run clear and the chicken is cooked through.

Arab Baked Fish Recipe

Ingredients 1 large fish salt 1/4 Cup corn oil 1/4 Cup lemon juice 2 large onions sliced 4 cloves garlic crushed 1 bunch fresh coriander

Preparation- Wash fish, remove scales. Slit on both sides salt including the stomach cavity.

- Combine garlic, coriander and onions, mix well.

- Stuff the stomach with half the mixture, spread the remainder over the fish. Cover with oil and wrap tightly in aluminum foil. Place on an ovenproof dish and bake at 325F for 35 minutes. 

- Open foil, brush with a little oil and put back in the oven until brown. Serve hot.

Arab Beef Cigars Recipe 

Ingredients

1 finely chopped onion 2 teaspoon cinnamon 1 large onion, grated salt & pepper 1 pack of pastry (puff pastry or fyllo) 1/3 cup olive oil 1/2 cup chopped parsley 200 gr melted butter 5 eggs 1/2 Kg ground beef or ground lamb

Preparation- Preheat oven to 300 F.

To make filling:

- Cook onion in the olive oil until soft. Add beef or lamb, crushing it with a fork. Add seasonings and spices. Cook 10-15 minutes, stirring with a wooden spoon, until meat is well cooked and lump-free. Add parsley.

- Lightly beat the eggs in a bowl and pour over the meat. Cook for 1-2 minutes, stirring, until egg mixture sets to creamy consistency. Add more spices and seasonings, if desired. Allow the filling to cool.

To make cigars:

- Cut each sheet of filo pastry into three equal-sized rectangles. Place one on top of the other and cover with a damp dish towel. Brush one of the rectangles lightly with melted butter.

- Place a teaspoon of filling along one of the short edges. Tuck the edge and ends of pastry around the filling, and roll into a cigar shape. Repeat with other rectangles.

- Place cigars side by side on a greased baking sheet. Brush with melted butter and bake for 25-30 minutes until the cigars are golden. Serve hot.

Arab Falafel 

Ingredients

1 can chickpeas 1-2 tablespoon minced garlic (depends on your taste) 1/4 cup minced fresh parsley 1 teaspoon minced cumin 1 teaspoon ground coriander 1 1/2 teaspoons baking powder 3 tablespoon warm water oil for deep-frying salt

Preparation- Drain the chickpeas and place them in a food processor. Add garlic, parsley, salt, cumin, and coriander. Mix with the warm water and add mixture to food processor. Process until smooth.

- Transfer mixture into a small bowl, cover, and refrigerate for an hour or more.

- Pour the oil in a heavy saucepan

- Roll to small balls. Slip a few at a time into the hot oil, making sure they don't stick to the bottom. Fry, turning, for about 4-5 minutes, or until brown on all sides. Remove with slotted spoon and drain on paper towels.

Potato FrittataIngredients:

  Eggs 10 Medium

  Olive oil 1 Tablespoon

  Butter 1 Tablespoon

  Boiled potato 1 Medium, diced into small pieces

  Onion 1⁄2 Medium, diced into small pieces

  Bell peppers 1⁄4 Cup (4 tbs), diced

  Zucchini 1⁄4 Cup (4 tbs), diced

  Garlic cloves 3 Medium, sliced thin

  Green chilies 2 Medium, minced

  Hot chilies 2 Tablespoon, soaked in oil (Soaked In 1 Tbsp Of Oil)

  Cumin seeds 1⁄2 Teaspoon

  Cracked black pepper 1 Teaspoon (Fresh)

  Salt To Taste

  Fresh cilantro 5 Medium, chopped (Stems With Leaves)

  Fresh lime 1⁄2 Medium

Directions

MAKING1. Add oil and butter to a large skillet over medium heat.2. Add potatoes and onions, and fry until they start to brown.3. Add half the salt and black pepper, all the cumin seeds and chilies and all the garlic, peppers and zucchini.4. Continue to fry this mixture over medium heat for 4 minutes.5. Beat the eggs well, adding remaining salt, black pepper and the fresh cilantro.6. Add to the spicy potato mixture, stirring egg around to help it cook.7. Lower heat to medium low and continue to cook frittata for 4-5 minutes or until it sets, with just a little bit of runniness on the top of the frittata.8. Pre-heat broiler and put skillet under the broiler (if the pan is oven friendly, you can put the whole thing in, otherwise – leave the handle out of the oven, with the oven door open).9. Broil until top of frittata is fully cooked through, typically for 20-60 seconds depending on how runny it was when they went in.10. Let Frittata cool for about 5 minutes.11. Invert onto a platter and cut into wedges.

SERVING12. Sprinkle fresh lime juice over it and serve warm, at room temperature or even cold!

Read more at http://ifood.tv/italian/417116-potato-

frittata#u9iCR8YvXXCfP6jD.99

Wegmans PanzanellaIngredients

  Italian bread loaf 1⁄2 Large, 1/2-inch cubes

  Cherry tomatoes 2 Pint, halved lengthwise

  Red onion 1⁄2 Large, peeled, 1/4-inch dice

  Garlic 4 Clove (20 gm), peeled, finely chopped

  Extra virgin olive oil 1⁄2 Cup (8 tbs)

  Red wine vinegar 1⁄2 Cup (8 tbs)

  Fresh basil leaves 1 Cup (16 tbs), torn into bite-size pieces

  Salt To Taste

  Cracked black pepper To Taste

  Mozzarella cheese 4 Ounce (Pearlini Mozzarella Cheese)

  Escarole/Arugula 7 Ounce

Directions

GETTING READY1. Preheat oven to 350 degrees.

MAKING2. Toast bread cubes, 12-15 minutes or until slightly browned, but still soft

inside.3. Combine tomatoes, onion, garlic, olive oil, vinegar, and basil in large bowl. Season to taste with salt and pepper.4. Let set at room temp 1 hour.

SERVING5. Add pearlini and bread cubes to tomato mixture and toss to combine. Serve over escarole, watercress or arugula

.

Spaghettini SaladIngredients  Canola oil 1⁄2 Cup (8 tbs)  White vinegar 1⁄2 Cup (8 tbs)  Lime juice 2 Tablespoon  Sugar 2 Tablespoon  Salt 1 Teaspoon  Black pepper 1 Teaspoon, freshly ground  Spaghettini 1⁄2 Pound, cooked, drained, shocked  Zucchini 1 Cup (16 tbs), unpeeled, diced (raw)  Cherry tomatoes 1 Cup (16 tbs)  Cucumber 1 Cup (16 tbs), peeled, seeded, diced  Spinach leaves/Torn baby spinach leaves 3⁄4 Cup (12 tbs), julienned  Red onion 1⁄2 Cup (8 tbs), finely sliced

DirectionsGETTING READY1. Prepare all the ingredients according to the list.2. FOR THE DRESSING: In a bowl put the oil, vinegar, lemon juice, sugar, salt and black pepper. Whisk until emulsified. Set aside.

MAKING3. In a large bowl put the spaghettini, zucchini, cucumbers, cherry tomatoes,

spinach and red onion.4. Add the dressing. Toss until evenly coated.

SERVING5. In a serving plate, serve it with meat of choice or enjoy it as it is.

Read more at http://ifood.tv/italian/450484-spaghettini-salad#eSVmuFBtlurMIFS3.99

Chinese Recipe : Kung Pao Chicken

Ingredients:

3/4 lb. chicken, boned and skinned 2 tbsps. oyster sauce 2 1/2 tbsps. cooking oil 8 small dried red chilies 4 tsps. minced garlic 2 stalks celery, diced 1/2 red bell pepper, cut into 1−inch squares 1 can (8 oz.) bamboo shoots, sliced and drained 2 tsp. cornstarch dissolved in 1 tablespoon water 1 tsp. cornstarch 1/3 cup roasted peanuts

Sauce:

3 tbsps. Chinese rice wine or dry sherry 1/4 cup Chinese black vinegar or balsamic vinegar 1/4 cup chicken broth 1 tbsp. soy sauce 2 tbsps. hoisin sauce 2 tsp. sesame oil 2 tsps. chili garlic sauce 2 tsps. Sugar

Directions:

1. Cut chicken into 1−inch pieces. Marinade chicken with oyster sauce in a bowl and let stand for 10 minutes.

2. Combine sauce ingredients in a bowl.

3. Place a wok over high heat until hot. Add 2 tablespoons oil, swirling to coat sides. Add chilies and cook, stirring, until fragrant, about 10 seconds.

4. Add chicken and stir fry for 2 minutes. Remove chicken and chilies from wok.5. Add remaining 1/2 tablespoon oil to wok, swirling to coat sides. Add garlic and cook,

stirring, until fragrant, about 10 seconds. Add celery, bell pepper, and bamboo shoots; stir fry for 1 1/2 minutes.

6. Return chicken and chilies to wok; stir fry for 1 minute. Add sauce and bring to a boil. Add cornstarch solution and cook, stirring, until sauce boils and thickens. Add peanuts and stir to coat.

Chinese Recipe : Chinese Beef and Noodles

Ingredients:

1 1/4 lbs. ground beef 2 pkgs. Oriental flavor instant ramen

noodles 2 c. frozen vegetable mixture 1/4 tsp. ground ginger 2 tbsp. green onion, thinly sliced

Directions:

1. In large skillet, brown ground beef over medium heat 8 to 10 minutes or until no longer pink, breaking up into 3/4 inch crumbles.

2. Remove with slotted spoon; pour off drippings.3. Season beef with one seasoning packet from noodles; set aside.4. In same skillet, combine 2 c. water, noodles (broken into several pieces),

vegetables, ginger and remaining seasoning packet. Bring to boil; reduce heat.5. Cover; simmer 3 minutes or until noodles are tender, stirring occasionally.6. Return beef to skillet; heat through. Stir in green onion before serving. 

Korean Food

Chicken Stew with Rice and Ginseng (samgyetang) Ingredients:

1 fresh chicken (about 1 ¼ kg / 2 ½ lbs) 100g (½cup) uncooked glutinous rice, washed, soaked for 30 minutes and drained 4 small ginseng roots (5g each), or 1 tablespoon red ginseng powder 4 cloves garlic, peeled and left whole 4 dried Chinese red dates, pitted 4 fried chestnuts, peeled 2 liters (8 cups) water, or enough water to cover 2 spring onions, finely chopped 6cm (2 ½ in) fresh ginger root, peeled and thinly sliced 1 teaspoon salt, or to taste ¼ teaspoon ground white pepper

Procedure:1. Clean the chicken, removing as much fat as possible, then drain and pat dry with paper towels.2. In a bowl, combine the glutinous rice, ginseng roots, garlic, red dates and chestnuts, and mix

well. Stuff mixture into the chicken’s body cavity and then sew up the opening with a needle and thread.

3. Place the chicken in a large pot with the water; it should be completely submerged. Add the spring onion and ginger (as well as the ginseng powder if you’re not using flesh roots), cover and bring to a boil over high heat. Reduce the heat to low and simmer for about 1 hour until tender,

taking care not to remove the lid. Season with the salt and pepper and remove from the heat. Skim off any fat that floats to the surface of the soup and transfer to a large soup tureen.

4. To serve, remove the thread and spoon the cooked rice mixture out into four serving bowls. Using a knife and a fork, remove the chicken meat from the bones and divide equally among the four bowls. Ladle the hot broth over and serve hot with kimchi if desired.

Spicy Chicken with Vegetables (Dak Galbi) (Korean Food) Ingredients:

500g (1 lb) boneless chicken breast, thinly sliced 1 teaspoon oil 150g (5 oz) cabbage, cut into strips 1 onion, sliced 1 carrot, peeled and cut into matchsticks 1 tablespoon toasted sesame seeds (optional)

Marinade 2 tablespoons Korean hot bean paste (gochujang) 2 tablespoons Korean chili powder (gochugaru) 4 tablespoons soy sauce 2 tablespoons sugar 1 teaspoon grated fresh ginger root 2 cloves garlic, minced 1 tablespoon sesame oil 1 tablespoon rice wine 1 teaspoon salt

Procedures:1. Prepare the Marinade by combining all the ingredients in a large bowl and mixing well. Add the

chicken and mix until well coated with the Marinade. Cover the bowl and allow to marinate for at least 30 minutes in the refrigerator.

2. In a wok, heat the oil over the medium heat until hot. Add the chicken and Marinade and stir-fry until the chicken begins to brown, 2-3 minutes. Add the vegetables and stir-fry for 3-5 minutes until tender. Remove from the heat and serve hot, garnished with the sesame seeds (if using).

Sesame Ginger Grilled Chicken (Dakjim Gui) (Korean Food) Ingredient:

8 chicken legs or wings

Marinade: 1 spring onion, chopped 4 cloves garlic, minced 1/3 cup (90mL) soy sauce 4 tablespoons rice wine 4 teaspoons fresh ginger juice, squeezed from grated fresh ginger roots 2 tablespoons sesame oil 2 tablespoons sesame seeds 2 tablespoons sugar

Procedure:1. Using a sharp knife, make 4-5 shallow incisions in the sides of each chicken leg, set aside.2. Prepare the Marinade by mixing the ingredients in a bowl until the sugar is dissolved. Pour the

Marinade over the chicken until well coated. Cover and marinate for at least 3-4 hours or overnight in the refrigerator.

3. Preheat a pan grill or boiler over medium heat until hot. Grill the marinated chicken in batches, basting with the Marinade, until crispy and cooked, 5-10 minutes on each side. Serve immediately.

Spanish Food Ham and artichoke croquettes Ingredients

1/3 cup (80mL) dry white wine ¾ cups (180mL) beef stock 1 ¼ cups (310mL) water 10g butter 1 small brown onion (80g), chopped finely 1 clove garlic, crushed 1 cup (200g) short-grain white rice ½ cup (60g) finely grated cheddar cheese 1 cup (100g) packaged breadcrumbs Vegetable oil, for shallow-frying ¾ cup (180mL) bottled tomato pasta sauce 100g shaved ham 125g bottled marinated artichokes**, sliced thinly

Procedure:1. Heat wine, stock and the water in the medium saucepan; cover.2. Melt butter in large saucepan; cook onion and garlic, stirring, until soft. Add rice and ½ cup hot

stock mixture; stir, over low heat, until absorbed. Keep adding hot stock mixture, in batches, stirring until absorbed. It will take about 30 minutes until rice is tender. Stir in cheese.

3. Spread rice mixture onto tray; cool4. Shape tablespoons of rice mixture into croquettes, coat with breadcrumbs5. Heat oil in large frying pan; shallow-fry croquettes, in batches, until browned both sides, drain

on absorbent paper.

6. Place croquette on oven trays; divide sauce among croquettes, top with ham and artichoke. Cook under preheated grill until browned lightly.

(Spanish Food) Seafood stew Ingredients:

500g black mussels (tahong) 800g uncooked medium king prawns 300g kingfish fillet, skinned 1 squid hood (150g) 1 tablespoon olive oil 1 large brown onion (200g), chopped finely 3 cloves garlic, crushed 1 teaspoon bittersweet smoked paprika 1 medium red bell pepper (200g), chopped finely ½ cup (125mL) dry white wine 1 cup (250mL) fish stock 400g can diced tomatoes ¼ cup finely chopped fresh flat-leaf parsley 2 teaspoons finely grated lemon rind

Procedure: 1. Scrub mussels (tahong); remove beards. Shell and devein prawns, leaving tails intact. Dice fish

into 3cm pieces. Cut squid down centre to open out; score inside in diagonal pattern then, cut into thick strips.

2. Heat oil in large saucepan; cook onion, garlic, paprika and bell pepper, stirring, until onion softens. Stir in wine; cook uncovered, until wine is almost evaporated. Add stock and undrained tomatoes; bring to a boil.

3. Add seafood, reduce heat; simmer, covered, about 5 minutes or until squid is tender and mussels (tahong) open (discard any that do not)

4. Serve stew sprinkled with combined parsley and rind.

Anchovy and garlic tuna with tomato ( Spanish Food) Ingredients:

1kg tuna fillet, trimmed, skinned 3 cloves garlic, sliced thinly ¼ cup firmly packed fresh oregano leaves 8 drained anchovy* fillets, halved ¼ cup (60mL) olive oil 1 large brown onion (200g), sliced thinly 4 large egg tomatoes (360g), seeded, chopped coarsely 2 tablespoons lemon juice 2 tablespoons dry white wine ¼ cup (60mL) fish stock 1 tablespoon drained baby capers, rinsed ¼ cup coarsely chopped fresh basil

Procedure:1. Preheat oven to moderately hot (200C/180C fan-forced).2. Using sharp knife, make 16 cuts in tuna; press 16 slices of garlic, 16 oregano leaves and anchovy

halves into cuts. Reserve remaining garlic and oregano.3. Heat 2 tablespoons of the oil in medium deep flameproof baking dish; cook tuna, uncovered,

until browned. Removed dish4. Heat remaining oil in same dish; cook onion, stirring, until soft. Combine tomato, juice, wine,

stock, remaining garlic and remaining oregano in dish then add tuna; bring to a boil. Cook, uncovered, in oven about 10 minutes or until tuna is cooked as desired. Remove tuna from dish; slice thinly. Stir capers and basil into sauce in dish

5. Serve tuna with sauce.

Germany

Bierock Casserole

Ingredients

1/2 cup chopped onion 1 1/2 pounds lean ground beef 1 (16 ounce) can sauerkraut, drained and pressed dry 2 (8 ounce) cans refrigerated crescent rolls 1 (8 ounce) package shredded Cheddar cheese

Procedures :

1. Preheat oven to 350 degrees F (175 degrees C).2. Brown onion and ground beef in a large skillet over medium high heat; drain extra fat out of skillet,

then stir in drained sauerkraut. Heat through and set aside.3. Press 1 package of crescent roll dough into the bottom of a lightly greased 9x13 inch baking dish.

Spread beef mixture on top, then lay 2nd package of crescent roll dough over the top of the beef mixture. Press dough seams together and sprinkle all with cheese.

4. Bake in preheated oven for 25 to 30 minutes, or until golden brown.

Jagerschnitzel (Germany)

Ingredients:1 cup (250ml) bread crumbs 1 tablespoon all-purpose flour salt and pepper to taste 2 tablespoons vegetable oil 4 pork steaks or cutlets, pounded thin 1 egg, beaten 1 medium onion, diced 1 or (8 ounce) can sliced mushrooms 1 1/2 or (375ml) cups water 1 cube beef bouillon 1 tablespoon cornstarch ½ or (125 ml) cup sour cream

Directions

1.) In a shallow dish, mix together the bread crumbs and flour. Season with salt and pepper. Place the egg in a separate dish. Heat oil in a large skillet over medium-high heat. Dip pork steaks in egg, then coat with the bread crumb mixture. Fry in the hot oil until browned on both sides and cooked through, about 5 minutes per side.

2.) Remove the pork to a platter and keep warm. Add onion and mushrooms to the skillet and cook until lightly browned. Pour in water and dissolve the bouillon cube. Simmer for about 20 minutes.

Stir together the cornstarch and sour cream; stir into the skillet. Cook over low heat until thickened but do not boil. Spoon over the pork cutlets and serve immediately.

German Rouladen

Ingredients:1/2 pounds flank steak German stone ground mustard, to taste 1/2 pound thick sliced bacon 2 large onions, sliced 1 (16 ounce) jar dill pickle slices 2 tablespoons butter 2 1/2 cups water 1 cube beef bouillon

Directions

1.) Cut the flank steak into thin filets; about 1/4 inch thick and 3 inches wide.2.) Generously spread one side of each filet with mustard to taste. Place bacon, onions and pickle slices

on each filet and form into a roll. Use string or toothpicks to hold the roll together.3.) Heat a skillet over medium heat and melt butter. Place the rolls in the butter and saute until

browned.4.) Pour in 2 1/2 cups of water and add the bouillon cube; stirring to dissolve the bouillon cube. Simmer

the rolls for about an hour