Dessert and main dish?

Question

What´s your favourite dessert and main dish?

Can you give me the recipe please?

Which country are you from? This one is important please!!!!

Collecting some recipes from all over the world...Love cooking!!!!

Answer 1

Main Dish

---Beef Caldereta

2 lbs. beef sirloin, cut into serving pieces

2 tablespoons lemon juice

1/2 teaspoon black peppercorn, cracked

3 cloves garlic, minced

1/2 teaspoon salt or desired amount to taste

1/4 teaspoon sugar

2 tablespoons olive oil

1 medium-sized onion, chopped

1 medium-sized tomato, chopped

1 tablespoon tomato paste

2 cups water

1 bay leaf

1/2 cup green olives, drained

1/2 cup sweet red pepper sliced

1-2 hot chili peppers (optional)

Marinate beef in a mixture of lemon juice, peppercorns, salt and garlic for 2 hours in the refrigerator. In a deep non-stick pan over medium high heat, fry beef pieces in 1 tablespoon olive oil until browned. Set aside.

In the same pan over medium heat, saute onion in 1 tablespoon olive oil for 1 minute. Add beef pieces, tomato, tomato paste, water, sugar, bay leaf and a little salt.Cover pan, bring to a boil, then simmer over medium low heat for 1 hour or more until meat is tender. Stir occasionally. Add a little water if more sauce is preferred. Add green olives and hot chili pepper. Continue to simmer for 5-8 minutes. Correct seasonings to taste. Turn off heat. Add sweet red pepper slices last and cover for 1 to 2 minutes. Serve warm with steamed rice. Serves 4-6.

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Answer 2

cookeryclub have tons of all over the world categories for recipes - I have tryed 6 of their sausage recipes and everyweek end I try a different dish from around the world

Answer 3

I don't serve these for the same meal but my favourites have got to be Steak and Kidney Pie and Eves Pudding

Steak and Kidney Pie

12oz Chuck Steak

4oz Ox Kidney

1 small Onion - diced

Oil

1 Red Oxo

2oz Plain Flour

Water

Salt and Pepper

1/2 pk. Puff Pastry

Fry steak, kidney and onion until browned, add flour and cook for 2 mins, slowly add water/oxo mix, transfer to ovenproof dish, cover and cook 2-3hrs.

Cover with puff pastry, egg wash and return to oven till pastry cooked

Eves Pudding

Peel, core and slice cooking apples and place in ovenproof dish, sweeten to taste and top with a Victoria Sandwich cake mix. Bake Gas 4 for 30-40 mins

British  (English Mum & Scottish Dad)

Answer 4

MAIN DISH:

Salsa all'Alfredo (Alfredo sauce)

3oz (3/4stick) butter

2/3c heavy cream

1c grated Parmesan cheese

chopped fresh parsley

*note this sauce is traditionally served with fettuccine or tagliatelle.

combine butter and cream in skillet,stir over low heat until butter is melted and well combined with cream. Remove from heat. Add cheese, stir until sauce is blended and smooth. serve sprinkled with parsley .

* you can add grilled chicken also if you like, or sauteed mushrooms.

DESSERT:

Biscotti all' Anice (Anise cookies)

3/4c whole blanched almonds

1/2c( 1stick) unsalted butter

3/4c superfine sugar

3 eggs

3TBSP brandy or anisette liqueur

4tsp grated lemon zest

1 1/2c all-purpose flour

3/4c self-rising flour

4tsp aniseeds

1. bake almonds in 350 for about 5 min , chop roughly

2. cream butter and sugar in bowl, add eggs 1 at a time, beating well after each addition. Add brandy and zest; mix well. Stir in sifted flours, almonds and aniseeds, cover; refrigerate 1 hour. Halve dough, place on greased baking sheet. Shape into 2 inch x 12 inch logs.3. Bake in 350 oven about 20 minutes.Cut logs diagonally into 1/2 inch slices Some people bake on greased sheet an additional 25 min until dry and crisp. I then add a light Anisette cream frosting over top.

I am Italian

Answer 5

its nice to hear that u r collecting recipies from all over the world - so friend i am giveing u one of the famous recipie in the world from india ,,,,,,hope u like it this is called tandoori chicken

10 pieces of chicken (drumsticks and/or breast with skin removed)

1 cup plain yoghurt

Spices:

1 tablespoon melted butter

1 tablespoon lemon juice

1 tablespoon red chilli powder (adjust according to preference)

1 tablespoon coriander powder

1 tablespoon garlic paste

1 tablespoon ginger paste

1 tablespoon cumin powder

½ tablespoon mustard

½ tablespoon Garam Masala powder

Optional Spices:

few pods of cardamom

pinch of saffron

Salt to taste

Note: You can also buy readymade Tandoori Chicken Spice mixture or paste in any South Asian store or ethnic sections of big grocery store.





Preparation

1 Mix all spices with yogurt and butter to make marinating sauce.



2 Prick the chicken and apply the sauce. Cover chicken and marinate overnight inside a refrigerator (at least 4 hrs).



3 Grill the chicken in regular way. (For better result, apply melted butter to the chicken just before you grill.)



4 Cook chicken until brownish (or way you prefer)

5 Serve sliced onion (ring) and lemon wedges with the tandoori chicken. Also, serve. Lemon juice can be sprinkled on the cooked chicken to add zesty flavor.

  Tandoori Chicken is also spelled as Tanduri chicken or Tandori Chicken.





and one of the best dessert

Falooda is a popular dessert not just in Mumbai (Bombay) where it is thought to have originated but also in the rest of the country. This chilled drink-dessert is the perfect way to cool off in the summer heat. This recipe serves 2.

INGREDIENTS:

1/2 cup fine vermicelli

1 glass chilled milk - use the glass (preferably a tall one) you will use to serve the Falooda, to measure the milk

1/2 cup pistachios, shells and skins removed

1/2 cup almonds, blanched/ skins removed

2 tsps sugar, ground to a fine powder

3 tbsps Basil seeds - Sabza

6 tbsps rose syrup

2 scoops ice cream of your choice/ Kulfi (see recipe below)

PREPARATION:

Cook the vermicelli like you would pasta - in boiling water and till cooked yet al dente! Strain and keep aside to cool. Then chill in refrigerator till needed.

Keep aside a few almonds and pistachios - about 6-8 each - and cut into thin slivers.Keep aside to use as a garnish later.

Put the milk, powdered sugar, pistachios, almonds in a blender and blend till smooth. Chill in the refrigerator.

Put the the basil/ Sabza seeds in a bowl and pour enough water over them to completely submerge. They will soon start to swell and look transparent with a small dot-like, black center! Strain and keep aside in a small bowl.

To assemble the Shahi Falooda: Frost 2 tall glasses. In each glass, put half the vermicelli, half the pre-soaked Sabza seeds. Now pour in half the milk over them. Put just under half the rose syrup (keep a little for garnishing with) in each glass and mix well. Add a scoop of ice cream/ Kulfi to this and drizzle with some more rose syrup. Garnish with slivered almonds and pistachios. Add a straw and long-handled spoon and serve

Answer 6

chicken corden bleu

6 skinless, boneless chicken breast halves

6 slices Swiss cheese

6 slices ham

3 tablespoons all-purpose flour

1 teaspoon paprika

6 tablespoons butter

1/2 cup dry white wine

1 teaspoon chicken bouillon granules

1 tablespoon cornstarch

1 cup heavy whipping cream

Pound chicken b*****s if they are too thick. Place a cheese and ham slice on each breast within 1/2 inch of the edges. Fold the edges of the chicken over the filling, and secure with toothpicks. Mix the flour and paprika in a small bowl, and coat the chicken pieces.

Heat the butter in a large skillet over medium-high heat, and cook the chicken until browned on all sides. Add the wine and bouillon. Reduce heat to low, cover, and simmer for 30 minutes, until chicken is no longer pink and juices run clear.

Remove the toothpicks, and transfer the b*****s to a warm platter. Blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet. Cook, stirring until thickened, and pour over the chicken. Serve warm.

trifle

1 jam roll (Swiss rolls)

Tinned fruit salad, with juice and extra cherries if desired

Raisins, chopped almonds, and/or shredded coconut

Sweet sherry

Weak red jelly (gelatin) mix (strawberry or raspberry)

English custard (Birds preferably)

Whipped cream

Sliced almonds and/or shredded coconut

Cherries or strawberries in season

Take an ornate trifle dish (I find an old punch bowl to be most appropriate). Line the bottom with a jam roll (Swiss rolls) cut into 1-inch slices and break the rest into the middle. Cover with tinned fruit salad, with juice and extra cherries if desired. Sprinkle over this a handful of raisins, chopped almonds, and/or shredded coconut. Dribble a good lacing of fine sweet sherry and then set all this with a weak red jelly (gelatin) mix.

When all is cooled, cover with a layer of thick English custard (no lumps, please). Let all this cool before covering with whipped cream which has had a little vanilla essence and sugar added. Decorate with sliced almonds and/or shredded coconut and cherries or strawberries in season

i`m english

Answer 7

This is my chilli recipie:

Spice Mix:

Cumin - 1 Teaspoon

Cinnamon - 1/2 Teaspoon

Hot Chilli Powder - 1/2 Teaspoon

Salt - 1/2 Teaspoon

Black Pepper - 1/2 Teaspoon

Sugar - 1 Teaspoon

Sauce Mix:

Black Treacle (Mollasses) - 1 Teaspoon

Honey - 1 Teaspoon

Tomatoe Puree - Fat Squirt

Balsamic vinegar - Enough to blend into thick sauce

Fresh Ingredients:

500g Ground Beef

4 Cloves Garlic

2 Green Jalapenos

1 brown Onion

Recipie:

Chop up garlic, jalapenos and onion and fry in olive oil until onions are softened.

Add beef and a splash of malt brown vinegar, fry until half done.

Add the spice mix, then fry until done.

Add a bottle of your favourite beer and turn the heat down a little, let the beer reduce into a thick sauce.

Add the sauce mix and additional water to get it to the sauciness you want.

Cook for another ten minutes.

Add two tins of drained pinto beans.

Simmer for an hour.

You can now either serve it or leave it for 24 hours and reheat, which makes it even better.

I know traditional chilli recipies arn't supposed to have beans in them, but dammit, I'm from the UK and we always be having beans in chilli.

My favourite desert is just greek yoghurt and honey, delicate, simple, sweet and, if I may say, best if you spread it on someone else and then l**k it off ;-)