+ Reply to Thread
Results 1 to 9 of 9

Thread: Regional Recipes

  1. #1
    bbenn is offline Junior Twelever Bronze bbenn is an unknown quantity at this point
    Join Date
    May 2005
    Location
    maine
    Posts
    89

    Default Regional Recipes

    I love all the recipes in the forum. i love to cook/bake, and collect recipes from everywhere i can. i prefer the ones that have been handed dpwn from generation to generation.would love to add to my collection. on the 1st recipe forum. i put 2 for lobster, and 2 cookies/bars. when you add your recipe to this, please state where (the state or region, north,east,etc.). thanks so much. i can't wait to see what everyone adds here and trying each one..luv.....rebecca (becky)

  2. #2
    netsirk's Avatar
    netsirk is offline Keyboard Proficient TwelevePlus
    Benitoite
    netsirk will become famous soon enough
    Join Date
    Aug 2005
    Location
    Arizona
    Posts
    4,337

    Default

    I got this recipe from one of my International Engineers from India. It a recipe that has been in his family for 5 generations and he was kind enough to share it with me. If you have a World Market near by, you can find some of the foreign foods there. I make this every few months...it's really good! ENJOY!!!

    Indian Curry Chicken

    Ingredients
    3 tablespoons tomato sauce
    3 tablespoons plain yogurt
    1 cup water
    1 inch cube of ginger
    2 tablespoons water
    4 cloves garlic
    1 cut-up, skinned chicken
    2 bay leaves
    3 tablespoons oil
    1 cinnamon stick
    5 cardamom pods (green if you can find them)
    5 whole cloves
    1 teaspoon hot pepper flakes
    1 teaspoon turmeric
    1 teaspoon salt
    1/8 teaspoon pepper
    1 tablespoons lemon juice

    Directions

    Mix the tomato sauce, yogurt and water and set aside.
    Blend the garlic, ginger and water until smooth. Brown the chicken pieces in the oil Remove the chicken from skillet and lower heat.
    Add the cinnamon stick, bay leaves, cardamom pods, cloves and hot pepper flakes. Stir for 30 seconds.
    Add the garlic and ginger paste and the turmeric.
    Stir for 1 minute. Add tomato mixture, salt, pepper and lemon juice. Stir.
    Add chicken, cover and simmer for 30 minutes, turning chicken a few times. Serve with plain rice.
    Like Contests???
    Then check this out!
    http://tweleve.org/forumdisplay.php?...t&pp=20&page=1



  3. #3
    snowqueen's Avatar
    snowqueen is offline Expert Twelever TwelevePlus
    Amethyst
    snowqueen is an unknown quantity at this point
    Join Date
    Jan 2005
    Location
    The Land of Rock
    Posts
    1,058

    Default

    Chicken and Sausage Gumbo
    Roux
    1 part flour
    1 part vegetable oil

    Heat the oil in a large skillet (black, cast iron pot is best) over medium heat. Add the flour gradually, stirring constantly. You will need to stand over the stove stirring this the whole time. The roux is ready when it is a chocolate-to-coffee shade of brown, depending on your preference. The length of time will vary depending on the type of pot you are using and the level of the heat under your pot. It is important to know that in a heavy skillet, the roux will continue to darken once you have removed it from the flame. Allow the roux to cool almost to room temperature. You can put the cool roux in a jar and keep it in the refrigerator.

    Ok, now that you've made the roux, you can make the gumbo!!


    2 gallons water
    4 Tablespoons roux (more if you want it thicker and richer, and vice versa)
    1 bell pepper, chopped
    6 cloves garlic, minced
    1 whole chicken cut up
    2 large onions, chopped
    2 pounds sausage
    salt, black pepper, cayenne

    In a very large pot, boil two quarts of water. Once boiling rapidly, add and dilute roux. STIR! STIR! STIR! When the roux is diluted the mixture will begin to foam up rapidly. CONTINUE TO STIR!! Add the rest of the water keep stirring. Add the onions, bell pepper, garlic, chicken, sausage, salt, black pepper, and cayenne.
    Cook over medium-high heat until tender. You don't have to stir the whole time now. DO NOT COVER.

    Serve with cooked rice.

    Serves several!

  4. #4
    Wizard's Avatar
    Wizard is offline Junior Twelever TwelevePlus
    Copper
    Wizard is an unknown quantity at this point
    Join Date
    Oct 2005
    Location
    Accrington, Lancashire, UK .
    Posts
    25

    Default

    Here is a recipe that it is very popular in southern England, but hardly known further north. Not to be confused with Bread & Butter Pudding.

    Bread Pudding

    225g (8oz) Stale Bread
    110g (4oz) Currants, Raisins or Sultanas
    50g (2oz) Brown Sugar
    50g (2oz) Butter
    ½ tsp Mixed Spice
    1 Egg
    Milk

    Pre-heat oven to 170°C: 325°F: Gas 3
    Break bread into small pieces; soak in cold water at least 1 hour
    Strain and squeeze out as dry as possible.
    Place into a basin and mash with a fork.
    Add the dried fruit, sugar, mixed peel and mixed spice, mixing well.
    Add the egg and enough milk to enable the mixture to drop easily from a spoon.
    Place into a greased baking tin.
    Bake for about an hour or until slightly firm to the touch.
    When done turn out on to a hot dish.
    Turn out dredge with sugar and serve hot with custard
    Or allow to cool, slice and eat cold.

    Wizard
    Invenire et Conservare

  5. #5
    snowqueen's Avatar
    snowqueen is offline Expert Twelever TwelevePlus
    Amethyst
    snowqueen is an unknown quantity at this point
    Join Date
    Jan 2005
    Location
    The Land of Rock
    Posts
    1,058

    Default

    Louisiana

    Chicken and Sausage Jambayala
    Serves 6

    4 lbs chicken (your choice, although she made it with chicken thighs)
    as needed vegetable or olive oil
    12 oz pork butt, cut into 1/2 inch cubes
    3/4 cup yellow onion, diced
    3/4 cup green bell pepper, diced
    1/2 cup green onion tops, chopped
    1 1/2 tbs garlic, chopped
    1 tbs parsley, chopped
    1 cup ham, chopped
    1 lb sausage, cut into bite-sized pieces
    1 1/2 tbs salt
    1 tsp ground black pepper
    1/2 tsp cayenne pepper
    3 each bay leaves
    3 each cloves
    1/2 tsp ground thyme
    1/2 tsp dried basil
    3 dashes tobasco sauce
    1 1/8 lbs white rice, raw
    6 cups chicken broth

    Procedure:

    1) In a large, heavy-bottomed saucepot, heat the oil over medium-high heat. Brown the chicken pieces thoroughly. As the pieces brown, remove them and reserve for later.

    2) In the same saucepot, brown the cubed pork butt. As with the chicken, remove as they brown and reserve for later.

    3) Add the onion, bell pepper, green onions, and garlic and cook for approximately 15 minutes, stirring frequently, or until the vegetables are thoroughly browned. Add the parsley and ham and reduce heat to low.

    4) Add the sausage, rice, and seasonings and continue to cook, stirring frequently for 5 additional minutes, then add the reserved chicken, tobasco sauce, and chicken broth. Mix gently.

    5) Bring to a boil, cover, and turn the heat down very low. Cook, covered, for approximately 45 minutes. From time to time, uncover and gently stir to prevent the rice from drying out.

    6) Adjust the seasonings to taste and continue to cook until the rice and chicken are done.

    7) Remove the chicken from the bone. This is an optional step. I personally prefer to remove the chicken from the bone, especially if children are going to be eating it, but my grandmother always serves hers on the bone. The choice is yours...on or off the bone, it doesn't really matter. Fluff with a fork before serving.

    *Tip: One of the secrets of a really good Jambalaya is the getting rid of the fat from the chicken. It helps to coat the rice so that it keeps its texture and also builds flavor into the dish, so be sure to let the chicken, pork, and sausage brown really well.

  6. #6
    snowqueen's Avatar
    snowqueen is offline Expert Twelever TwelevePlus
    Amethyst
    snowqueen is an unknown quantity at this point
    Join Date
    Jan 2005
    Location
    The Land of Rock
    Posts
    1,058

    Default

    I've had this several times and never get tired of it!!

    Here's the shrimp remoulade recipe from the 131-year-old Tujague's Restaurant, on Decatur Street in the French Quarter.


    Tujague's Shrimp Remoulade
    1 cup ketchup
    2 tablespoons horseradish
    2 tablespoons yellow mustard
    2 teaspoon Worcestershire sauce
    Dash Tabasco
    4 hard boiled eggs, chopped
    2 raw eggs, beaten

    1 gallon water
    1 package crab boil
    3 tablespoons salt
    36 large raw shrimp
    Shredded lettuce
    Mix the first seven ingredients in a glass bowl. Chill in the refrigerator 4 hours. In a large pot, bring the water, crab boil and salt to a full boil. Add shrimp. When the water returns to the boil, turn off the heat and let the shrimp sit for 5 minutes to absorb the seasonings. Drain the shrimp, cool and then peel them. Place 6 shrimp on a plate lined with shredded lettuce and top with 4 tablespoons of the sauce. Repeat 5 more times. Serves 6.

  7. #7
    netsirk's Avatar
    netsirk is offline Keyboard Proficient TwelevePlus
    Benitoite
    netsirk will become famous soon enough
    Join Date
    Aug 2005
    Location
    Arizona
    Posts
    4,337

    Default German Meal

    German Schweineschnitzel

    Ingredients:
    4 thin boneless pork chops or veal chops
    1/2 c. oil (I use olive oil)
    3/4 c. fine bread crumbs
    2 eggs
    salt & pepper
    2 lemons


    Directions:
    Heat the oil in a large skillet at medium high heat. Place each chop between two sheets of plastic and pound with the smooth side of a meat tenderizer until thin (1/4" - 3/8"). Beat the two eggs in a bowl that is wide enough to dip the meat into. Spread the bread crumbs onto a plate or flat surface. Take each cutlet, season with salt and pepper and dip both sides of meat into eggs to coat. Then coat the entire cutlet with the bread crumbs. Place in hot oil and cook on both sides until golden brown. It only takes about 1-2 minutes per side. Serve each cutlet with half a lemon on the side. Some people go ahead and squeeze the lemon onto the schnitzel before serving. I prefer to squeeze the lemon juice onto the meat just before I eat it. I prefer to serve with half a lemon, rather than wedges, because it is not as messy when you squeeze it.

    ** Some people serve this with a fried egg placed on top of the schnitzel.

    - - - - - - - - - - - - - - -
    Karotten im Bier

    Ingredients:
    4 ea Carrots; large
    1 c. Dark beer; any brand
    1 tsp. Sugar
    1 tbsp. Butter
    1/4 tsp. Salt


    Directions:
    Peel and slice carrots into long, thin slices. Melt butter in medium-size frypan; add beer and carrots. Cook slowly until tender, stirring frequently. Stir in salt and sugar. Cook for another 2 minutes and serve hot.
    Like Contests???
    Then check this out!
    http://tweleve.org/forumdisplay.php?...t&pp=20&page=1



  8. #8
    snowqueen's Avatar
    snowqueen is offline Expert Twelever TwelevePlus
    Amethyst
    snowqueen is an unknown quantity at this point
    Join Date
    Jan 2005
    Location
    The Land of Rock
    Posts
    1,058

    Default

    Louisiana

    Traditional Boudin Recipe

    Ok, you really don't want to know what's in it...
    just eat it when you get here, you'll love it anyways!!

  9. #9
    spiderman's Avatar
    spiderman is offline Kidnapped... and all I got was this stupid user title. TwelevePlus
    Benitoite
    spiderman will become famous soon enough
    Join Date
    Feb 2005
    Posts
    5,464

    Default

    I had one of the most Southern dinners possible tonight and thought immediately of this thread.


    Babyback ribs with Corky's BBQ sauce
    potato salad
    fruit salad
    collard greens
    deviled eggs
    sweet tea, of course


    The best part is that there are leftovers and I don't have to cook tomorrow!

    Carol

+ Reply to Thread

Bookmarks

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts