I want to have a Inter-National Picnic Can you help me?

Question

I'm bringing all the top American favorites.What National dish can you bring?No pork please?

Answer 1

I will bring Pirogi.  My family and I made them from scratch a couple of summers ago.  It was a lot of work, but they were delicious!

Answer 2

Chicken Curry

Crab Rangoon

Caribiean- Jamican Jerk Chicken

1 whole fryer chicken, cut into 8 pieces

Salt

Spices:

1/2 of one whole nutmeg

1 (3-inch) cinnamon stick

1 tablespoon coriander seeds

1 teaspoon cloves, whole

6 allspice seeds

1 teaspoon black peppercorns

  

Marinade:

1 bunch green onions, chopped

1 large onion, coarsely chopped

2 to 3 Scotch Bonnet peppers, seeded and membrane removed (see Cook's Note)

10 sprigs thyme, leaves only

10 garlic cloves

1/2 cup fresh lime juice or white vinegar

1 cup light soy sauce

1/2 cup raw (turbinado) sugar

Toast the spices in a dry skillet over medium-low heat, stirring constantly until fragrant, about 1 to 2 minutes. Grind the spices using an electric spice/coffee grinder or mortar and pestle. Set aside.

In a blender or food processor puree the green onions, onion, peppers, thyme and garlic to a smooth paste. Place mixture in a bowl and add the toasted/ground spices, lime juice or vinegar, soy sauce and raw sugar; mix well.

With a sharp knife, score the chicken pieces in several places and season with salt. Spoon desired amount of jerk marinade over chicken and rub into scores. Marinate, covered, in the refrigerator for a minimum of 2 hour or overnight.

Preheat the oven to 350*F (175*C).

Bake chicken for 35 minutes in the oven. Remove from the oven and finish the chicken on a hot grill or under the broiler.

Denmark: Pandekager (Danish pancakes)

4 large eggs, separated

4 cups all-purpose flour

1 teaspoon salt

1/4 cup sugar

3/4 cup beer

2 cups milk

1 tablespoon melted butter

Strawberry preserves

In mixing bowl beat egg white until stiff; set aside.

In another mixing bowl, beat egg yolks until thick and lemon-colored, add flour and mix well. Add beer, milk, salt and butter and beat until smooth. Carefully fold in egg whites.

Pour a little batter in 6-inch greased skillet. Rotate skillet to spread batter over surface. Brown on both sides. Repeat until all batter is used. Serve hot with strawberry preserves.

Makes about 18 pancakes.

Germany: Gemischter Rohkost Salat (Mixed Salad Plate)

1 large celery root

Vinaigrette*

2 cups shredded carrots

2 cups peeled and sliced cucumber

2 (8 1/4-ounce) cans julienne beets, drained

1 head butter lettuce

Garnish: tomato wedges

Garnish: sprigs of fresh dill

Peel celery root. Cut into 1/4-inch-wide slices. Cut slices into 1 1/2-inch pieces. Place in saucepan and cover with water. Bring to boil on high heat; reduce to a simmer. Simmer until just barely tender. Drain. Place in a bowl. Toss with enough vinaigrette to very lightly coat. Cover and refrigerate.

Place carrots in a separate bowl. Toss with enough vinaigrette to very lightly coat. Cover and refrigerate.

Place cucumbers in a separate bowl. Toss with enough vinaigrette to very lightly coat. Cover and refrigerate.

Place beets in a separate bowl. Toss with enough vinaigrette to very lightly coat. Cover and refrigerate.

Presentation: Arrange butter lettuce on a platter. Arrange the four salads separately on lettuce and garnish with tomato wedges and dill sprigs.

Makes 6 servings.

India:Sev, Aroo, Aur Kubani Ki Chutney

4 to 5 tart green apples, peeled and chopped

3/4 cup dried peaches, quartered

3/4 cup dried apricots

1/2 cup golden raisins

2 1-inch cubes fresh ginger, peeled & minced

6 cloves garlic, mashed to a pulp

1 3/4 cups white wine vinegar

2 1/3 cups sugar

2 teaspoons salt

1 teaspoon cayenne pepper (optional)

Combine all ingredients in a heavy saucepan and bring to a boil. Turn heat to medium-low and cook for about 30 minutes or until you have a thick, jam- like consistency. Stir frequently and turn the heat down slightly as the chutney thickens as it could stick to the bottom of the pan and scorch.

Let the chutney cool at room temperature. It will thicken more as it cools. Pour into a clean jar and cover with a nonmetallic lid. Store in refrigerator

Italy: Insalata di Mozzarella, Peperoni Arrostiti e Basilico

2 balls fresh mozzarella (fior di latte), about 1 pound total

4 large red bell peppers

16 large basil leaves

Extra virgin olive oil

Salt and freshly ground pepper

Roast the peppers in the oven or directly on the range or grill, turning them once each side has evenly blackened. Place the peppers in a paper or plastic bag and let them cool.

Once the peppers are cool enough to handle, rinse them under cool water, peel off the skin, cut off the stems, then slice away the ribs and remove the seeds. Quarter the peppers by slicing them length-wise.

Slice the mozzarella balls into 1/4 inch thick pieces and arrange the slices on a serving plate alternating them with the pepper slices. Place the basil leaves in between the mozzarella and pepper slices. Drizzle with extra virgin olive oil, salt and pepper to taste, then serve.

Answer 3

and u must include hummous and pita. and some tabbouli salad is delish! Arabic food is da bomb!!!!!

Answer 4

Fry ed chicken an Fry's