Little recipe contest. (in Contests)
I have food to fix for a language course on Friday.
Said food has to come from another country, and that means, not from Canada. Or the States, that would not be very exotic. (Cept if it comes from one of thoses places with palm trees and water all around.)
Since I'm an atrocious cook, i'd like something VERY easy to make, yet decently good in taste. Any suggestions? I'll be giving the money I made in the paint contest to what I think is gonna be the easiest to fix, and will look the most tasty.
200k up for grabs, please give me a hand people :P
How easy are we talking here? Like boil water easy or are you willing to try some basic stuff?
I can certainly ''Try'' basic stuff. I have two good hands, just not the cooking exp that goes with them.
October 26 2008 4:23 PM EDT
1/2 package (9 oz.) fresh cheese tortellini, uncooked
1 can (8 oz.) no salt added tomato sauce or homemade sauce
1 clove garlic -- crushed
1/2 teaspoon dried whole basil
1/4 teaspoon dried whole oregano
1 tablespoon grated Parmesan cheese
Cook tortellini. Drain. Keep warm.
Combine tomato sauce, crushed garlic, basil and oregano in small saucepan, bring to a boil.
Cover, reduce heat, and simmer 5 minutes. Stir in Parmesan cheese.
Transfer sauce to a serving bowl. Serve tortellini with warm sauce.
That's plenty easy! Nice :P
October 26 2008 4:27 PM EDT
Rellenong Manok Ingredients:
1 whole chicken, deboned with shape kept
2 tablespoons calamansi juice
2 tablespoons soy sauce
1 1/2 tablespoons sugar
1/2 kilo ground pork
1/2 cup bacon, diced
1 cup ham, diced
1 can Vienna sausage, drained and sliced
1/4 cup sweet green peas
1/4 cup carrots, minced
1/4 cup breadcrumbs
1/4 cup pickle relish
1/4 cup raisins
1/2 cup cheddar cheese, grated
5 whole eggs, beaten
1/2 cup butter
2 tablespoons soy sauce
1 tablespoon sugar
Salt and pepper to taste
Rellenong Manok Cooking Instructions:
Marinate chicken in calamansi juice, soy sauce and sugar.
In a bowl, mix all stuffing ingredients well.
Stuff the chicken in all parts.
Sew the cavity opening and truss the chicken.
Wrap chicken in aluminium foil.
Heat oven at 350 degrees Fahrenheit and bake breast-up for an hour or until chicken is cooked.
Open the foil an rub chicken with butter and put back in oven until golden brown.
October 26 2008 4:27 PM EDT
just a couple of my favs
October 26 2008 4:31 PM EDT
Before G Beee suggest Haggis, I'll preemptive strike with a local dish, "kruudmoes". Here are the ingredients:
October 26 2008 4:49 PM EDT
Want easy. Greek salad. Romaine lettuce,croutons,toasted parm cheese and creamy Caesar dressing. Put it in a tub with a lid and add the dressing after you get there. Shake it up. Go easy on the dressing. Top with a few cherry tomato's after you plate it. Tasty ;)
Bump, looks great so far.
That is neither Greek nor Caesar -- that's Olive Garden.
I take it recipes from the Pennsylvania Dutch area isn't foreign enough?
To make up for that, here's the best food my ancestors managed to come up with:
2 cups of uncooked short grain rice
2 cups of water
45ml of Japanese rice vinegar(or apple vinegar will also work)
7 1/2 tsp of sugar
2 teaspoon of salt
Wash the rice and rinse thoroughly.
Put washed rice and water into rice cooker.
Mix vinegar, sugar and salt and stir well until dissolved.
Transfer cooked rice to a mixing bowl and sprinkle the vinegar mixture evenly over the rice.
Use a spatula to fold in the mixture into the rice, do not stir.
Leave to cool before making sushi.
For the filling, according to your preference but the more common ones will be cucumber or crabmeat (Use something that is slightly more on the solid side and would not spoil fast).
Lay a piece of nori on a sushi mat.
Spread the cooled rice on the nori.
Add the filling on top and roll tightly.
Then cut into desired length.
Here's a video I found on how to roll sushi.
Here's what it should look like when it's done.
Its easy to eat, easy to bring around, it looks exotic and refreshing and it's really easy to make. ^^
Thanks for the couple of answers so far, I appreciate the time you took to respond. Yes, even if I offered a reward :)
I'll be buying the required food tomorrow, so let's say that is my deadline.
Lol, and I don't care if it comes from my neighbour's house, as long as it doesn't have it's roots there.
October 28 2008 10:28 PM EDT
7 layer dip:
Shredded colby jack cheese
Couple bags of Tostitos
Take a pie plate or a serving platter of some fashion
Spread a can of refried beans out evenly and flat
Spread guacomole next (see guacomole recipe below)
Cover guac with sour cream entirely to avoid guac turning brown
Sprinkle shredded cheese on sour cream
Sprinkle tomatoes, then black olives, then diced green onion
(black olives are for decoration for me, I hate em but they look nice)
4 avacados peel, pit and mash. Add a couple cloves of finely diced garlic and finely diced onion (amt preferrable). Dice cilantro (wash first) and add. Add diced tomatoes, a squirt of lime juice and salt to taste. Mix and cover with cellophane touching the surface of the guac... if you let air touch it it will turn brown quickly.
Alternatively... just buy some :)
Colby Jack cheese
finely diced onion
More chili powder
Bag of corn tortilla shells (for best tacos)
Secret to awesome tacos is 1) chili powder (not the generic crap with other ingredients added... just get chili powder. Not paprika added or blabla), and 2) home fried taco shells.
Mash up and form one big ball. Break off in tablespoon sized chunks and toss on a hot skillet. Use a wooden spoon or something to break up the chunks into smaller bits. Add finely diced onion and loads and loads of chili powder until the meat looks dark brown. Salt to taste (don't overdo the salt, but use enough because the salt brings out the taste).
Shred cheese, dice tomatoes, shred lettuce, onion, sour cream, and put in seperate containers.
Refried beans: Trick for yummy beans is milk and cheese. Add about 3/4 cup or more to 1 can of beans with milk until near soup consistency. Then heat em up.
Taco shells: take a frying pan and heat up your oil hot. Grab some tongs and lay one shell in the oil and after a couple seconds of bubbling, flip. Then grab an edge with tongs and fold up 1/2 way and move it back and forth in the oil to form the shape. Then let go and grab other side and let the other 1/2 lay in the oil until hardness desired. Remove from oil and stack on a plate with many paper towels to absorb the oil. This is the hardest work with tacos and takes the longest time... but so worth it.
Set everything out buffet style and let everyone make their own.
Sushis look easier to make than I thought, and they are delicious :P
Alisa gets 200k, and I thank you guys for your time :)
October 31 2008 1:19 AM EDT
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