What is your favorite ethnic meal that you make at home?

Question

I'm just looking for new ideas. Thanks!

Answer 1

Hi there, Mousaka= layers of potatoes, eggplant, cooked mince , bechamele sauce baked in the oven , easy once you learn to cook it  right, and tastier then you might think,

Answer 2

Borshch (Ukrainian). Some people don't like it but I've been eating it since I was little so it never crossed my mind that there's someone out there saying "ewww."

Borshch is very healthy. It's important not to overcook it. Sometimes I don't add any pork to cut the calories. So it's only beets, carrots, onions and potatoes, plus herbs and spices. Some of the ingredients are sauteed first. Served with fresh dill weed or parsley and sour cream (I actually don't like to eat it with sour cream). Yummy!

Answer 3

CORNISH ENGLISH PASTIES

2 c. flour

2/3 c. butter

1 lb. ground round

1/2 c. chopped onion

1/2 c. chopped carrot

1/2 tsp. salt

1 tsp. salt

4 tbsp. milk

1 c. (1/4 inch) cubed raw potato

1/8 tsp. pepper

Preheat oven at 400 degrees. Mix flour and salt. Cut in butter until cornmeal consistency. Add enough milk to make pastry dough; cover and chill. Mix meat, vegetables and seasonings well. Divide pastry into fourths. Roll each portion on floured board until 3/16 inch thick circle. Place meat mixture on 1/2 toward the center line of pastry, cut vent marks in the half.

Moisten edge of pastry lightly with water. Fold pastry top over bottom, crimp and flute edges of pastry. Place on ungreased cookie sheet. Bake for 30 minutes or until nicely browned.

Serve hot or cold.

Makes 4.

Answer 4

Keshk (rice pudding with caramelized onion and lemon juice

  

Ingredients

4 cups Chicken Broth ,or 2-3 chicken stock cubes Fine Foods dissolved in 4 cups water

2-3 tbsp Rice  

3 Onions ,medium size, chopped

1 pack Yoghurt Nestle  

2 tbsp Flour  

2-3 tbsp Ghee  ( butter/ margarine or oil)

12 tbsp Lemon Juice  

Salt  

    







Directions

In a medium deep pan, heat broth over medium heat. Add rice and stir. Leave to cook for 10-12 minutes.

While rice is being cooked, heat ghee in a medium skillet. Add chopped onions and fry until golden brown stirring constantly( save some for garnishing like 2 tbsp )Pour onion with ghee immediately into boiling broth.

In a medium bowl, mix yoghurt, lemon juice and a little salt. Add flour and whisk well to avoid making any clumps. Pour yoghurt mixture in a blender. Add about 1 cup of broth mixture (try to avoid taking onion or rice with broth). Blend until smooth.

Pour blended mixture back in pan with remaining broth. Bring to boil. Reduce heat and leave to cook for 2-3 minutes. Remove from heat and pour mixture in a bowel or many bowels an garnish with some of tha caramelized onion

Answer 5

Easy & healthy:  tandoori chicken with saffron rice.

Answer 6

Hot and sour mushroom and prawn soups (Tom Yum)

Chicken and mushroom in coconut milk (Tom Kha)

Green chicken curry and white rice

Grilled beef salad

Roasted chicken wings and spicy carrot salad

Massamun curry

Sweet and sour fried fish

Steam fished with ginger and soy sauce

Grilled shrimps in herbs salad

Mixed vegetable stir-fry

etc..

Answer 7

The traditional Christmas Tamales are awesome.  But if you don't have the patience to make them then you can get them from Delicious Tamales out of San Antonio, Texas.  I think they ship anywhere in the United States.

http://www.delicioustamales.com/store/ho...

Answer 8

VIETNAMESE CARAMEL CHICKEN

It sounds intriguing - I know. But it is realy delicious!

1½ hours | 40 min prep | SERVES 4 -6

1  cup sugar  

1/4  cup water  

3/4  cup canned reduced-sodium chicken broth  

3  tablespoons vietnamese fish sauce  

2  tablespoons soy sauce  

1  whole chicken, cut in 10 pieces (split the b*****s)  

1  teaspoon salt  

2  tablespoons vegetable oil  

1  tablespoon vegetable oil (if needed)  

4  tablespoons fresh ginger, chopped  

2  tablespoons fresh garlic, chopped  

1/2  large onion, chopped  

1-2  tablespoon jalapenos, chopped  

2  green onions, chopped  

4  tablespoons fresh mint, chopped  

4  tablespoons fresh cilantro, chopped  

4  tablespoons fresh basil, chopped  

Pre-heat oven to 325 degrees. Combine sugar and water in a high sided sauce pot. Bring to boil and simmer until the sugar turns a dark caramel color, but not burnt. Do not stir the sugar while cooking or it may crystallize. Add the chicken broth (the broth will boil quickly and spatter because of the hot sugar so be careful. This is the reason for the high sided pan). Stir in the broth and continue stirring over low heat until the sugar dissolves, then add the fish sauce and soy sauce. Set aside.

Season the chicken pieces with the salt. Heat the vegetable oil in a large skillet and brown the chicken pieces on all sides. In the same pan, (using the extra vegetable oil if needed) sauté the ginger, garlic, onion and jalapeno over medium heat for a couple minutes until soft and fragrant. Add the browned chicken pieces and the caramel sauce, turning the chicken in the caramel broth to coat all sides. Arrange the chicken in the pan so it is all submerged in the sauce as much as possible and bring the pot to a boil. Cover the pot, put in the oven and braise until done, about 35-45 minutes.

While chicken is cooking, combine the green onion and the other herbs and set aside.

Serve the chicken over your favorite rice, with the herbs sprinkled on top. I like jasmine rice.

Answer 9

American, salad, grilled steak, potatoes, wine, chz cake!!!

Answer 10

Couscous (Vegetable & meat couscous)

Ingredients :

1/2kg meat (lamb or chicken works well)

1kg couscous

1 onion

2 tomatoes

4 carrots

1 turnip

1/4 green cabbage

Parsley or coriander

Oil

Salt & pepper

Saffron

Ground cinnamon

Recipe :

1-In a large pan or couscous pot, mix meat, diced onion, diced tomatoes, chopped herbs, oil and spices. Leave to simmer over a medium heat for 10 minutes.

2-Wash the other vegetables, peel them and chop into four.

3-Add a litre of warm water to the meat mixture, more if you are using more vegetables. Bring to boil and add vegetables.

4-Make you couscous in a large bowl : weight out couscous for two and add a glass of hot water, whilst stirring clockwise. Then add another glass of water, with a little oil in. Cover and wait for all liquid to be absorbed, couscous shuld be light and fluffy once cooked.

5-Arrange the couscous on a large serving platter or bowl, make a small well in the middle for the meat and surround with vegetables and sauce.

Answer 11

American is an ethnicity so I must say  a Prime Rib Roast.

Answer 12

Braciole. It is an ethnic Itilian meal

-2 top round beef cuts

-2 tbsp rubbed sage

-salt and pepper

-1 cup red wine

-1 cup parmasean cheese

-1 cup dried cranberries

-1 cup pine nuts

Pound the meat with a meat tenderizer. Cut each slab into 2-3 peices. Rub on some sage salt and pepper. Sprinkle some cheese on it then cranberries and pine nuts. Roll it up and stick a toothpick through it to hold it together. Put them in a skillet with the wine it it. Cook them turning them every 2 or 3 minutes intil they are cooked all the way through. In the mean time make the sauce.

2 15oz cans of tomato sauce

1 8oz of tomato paste

salt and pepper

2 tbsp of basil

1 tbsp oregano

2 tsp of garlic powder

1/2 - 3/4 cup of red wine In a medium sized sauce pan over cook the tomato sauce over medium heat until it starts to bubble. Put in the tomato paste and turn the heat down a little. Once the tomato paste is fully incorperated but in the herbs and the wine. If the sauce is a little too runny just cook it unti it thickens up (you may have to use a little corn starch or flour) Serve this over the braciole. I like to serve it with some polenta.

Answer 13

i'm thai so i love Bangkok noodles

its flat egg noodles with red curry paste and coconut milk and you just topp it off with red peppers, bamboo shoots, and edamame. Its spicy and creamy so a mix of italian and Thai. Its delicious

Answer 14

CHICKEN CORDON BLEU

I love this recipe because it can be prepared as far as a day before you're serving it. Serve it with a saffroned rice or a pilaf and it's complete. Add a salad and a soup course and you've got a great menu for an informal dinner. The best part is that you won't have to spend much time in the kitchen when your guests arrive! Bread crumbs Parmesan cheese Salt Pepper or lemon pepper, if you prefer Beaten egg Broccoli, steamed Swiss cheese, sliced Sliced ham can be substituted for broccoli 1 can Golden mushrooms soup, diluted with 1/2 can water

Prepare a mixture to taste, of bread crumbs, Parmesan (approximately 50/50) and seasonings. Beat eggs in separate bowl. Dip cutlets in egg, then coat with breading mixture. Fry in oil until golden brown and drain on paper. Cover each piece with sliced cheese and steamed broccoli or substitute ham for broccoli. Close ends of cutlet over stuffing and secure with toothpicks.

Coat a broiling pan with the water and soup (mixed together). Pour some of the sauce on top. You could also put some sauteed mushroom caps around the rolls at this point. I prefer to use individual oven-proof dishes.

TIPS: Don't assemble sauce and rolls until just prior to broiling, or they get soggy.

Have everything room temperature so the heat is evenly distributed.

Broil a very short time, just until golden brown and bubbly.

Answer 15

Beef Internal Soup!

Unusual, but easy to make and very yummy!

http://www.xs4all.nl/~westher/recepten/B...

Answer 16

Portuguese food. All types of portuguese food.

Answer 17

Enchiladas

Answer 18

Fresh Greens. Seasoned with either neckbones, hamhocks, or pigtails, all fresh of course. With some pone cracklin bread. Yum, Yum

Answer 19

my favorite is collard greens with ham hocks or cabbage with salt pork (fat back), I love my sweet potato casserole, and potato salad.

Answer 20

You can check out my Asian recipes on my blog, with pictures

http://www.mycookery.com/blog