recipes

1 head of sour cabbage 1 kg pork mince 1 white onion 4 cloves of garlic 1 spoon of vegeta (vegetable Puree/ paste from Bosnia) Pinch of pepper Pinch of salt 100g of rice 1 spoon of paprika A little bit of chilli to your taste Mix together and roll up in a leaf of blanched cabbage and pack together in a pot. In the middle put some smoked meat for good taste cover over with water and cook for about 3 hours on low heat. Then lift out & use juice to make garnish with browned flour with red paprika for a nice red colour and put on top of cabbage roll BY: **Zdenka Parad**
 * __RECIPE FOR SARMA__** (stuffed cabbage leaf)

Pasteis de Nata – Portuguese Custards julia Pinto   Pasteis de Nata // makes 12 // //Difficulty: easier than it looks and very rewarding // Prepared puff pasty – defrosted but kept cold  1 ¾ cups whole milk  ¼ cup cream  4 egg yolks  <span style="font-size: 8.5pt; color: #4f4641; font-family: 'Calisto MT','serif'; letter-spacing: 0.4pt; mso-bidi-font-size: 11.0pt; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-AU;">3 Tbsp white sugar <span style="font-size: 8.5pt; color: #4f4641; font-family: 'Calisto MT','serif'; letter-spacing: 0.4pt; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-AU;"> <span style="font-size: 8.5pt; color: #4f4641; font-family: 'Calisto MT','serif'; letter-spacing: 0.4pt; mso-bidi-font-size: 11.0pt; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-AU;">Pinch salt <span style="font-size: 8.5pt; color: #4f4641; font-family: 'Calisto MT','serif'; letter-spacing: 0.4pt; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-AU;"> <span style="font-size: 8.5pt; color: #4f4641; font-family: 'Calisto MT','serif'; letter-spacing: 0.4pt; mso-bidi-font-size: 11.0pt; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-AU;">2 Tbsp Plain flour <span style="font-size: 8.5pt; color: #4f4641; font-family: 'Calisto MT','serif'; letter-spacing: 0.4pt; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-AU;"> <span style="font-size: 8.5pt; color: #4f4641; font-family: 'Calisto MT','serif'; letter-spacing: 0.4pt; mso-bidi-font-size: 11.0pt; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-AU;">½ cinnamon stick <span style="font-size: 8.5pt; color: #4f4641; font-family: 'Calisto MT','serif'; letter-spacing: 0.4pt; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-AU;"> <span style="font-size: 8.5pt; color: #4f4641; font-family: 'Calisto MT','serif'; letter-spacing: 0.4pt; mso-bidi-font-size: 11.0pt; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-AU;">2 strips lemon peel <span style="font-size: 8.5pt; color: #4f4641; font-family: 'Calisto MT','serif'; letter-spacing: 0.4pt; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-AU;"> <span style="font-size: 8.5pt; color: #4f4641; font-family: 'Calisto MT','serif'; letter-spacing: 0.4pt; mso-bidi-font-size: 11.0pt; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-AU;">½ tsp vanilla extract <span style="font-size: 9pt; color: #7d7d7d; font-family: 'Trebuchet MS','sans-serif'; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-AU;"> <span style="font-size: 9pt; color: #777777; font-family: 'Calisto MT','serif'; letter-spacing: 0.4pt; mso-bidi-font-size: 11.0pt; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-AU;"> Pastry Cream Instructions <span style="font-size: 9pt; color: #7d7d7d; font-family: 'Trebuchet MS','sans-serif'; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-AU;"> <span style="font-size: 9pt; color: #777777; line-height: 185%; font-family: 'Calisto MT','serif'; letter-spacing: 0.4pt; mso-bidi-font-family: 'Calisto MT'; mso-fareast-font-family: 'Calisto MT'; mso-fareast-language: EN-AU; msobidifontfamily: 'Calisto MT'; msofareastfontfamily: 'Calisto MT'; msofareastlanguage: EN-AU; msolist: Ignore;">1. <span style="font-size: 9pt; color: #777777; line-height: 185%; font-family: 'Calisto MT','serif'; letter-spacing: 0.4pt; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-AU;">In a sauce pan add milk, cream, egg yolks, sugar, salt, flour mix well with a whisk to ensure all the ingredients are well combined, do not turn heat on yet. <span style="font-size: 9pt; color: #777777; line-height: 185%; font-family: 'Calisto MT','serif'; letter-spacing: 0.4pt; mso-bidi-font-family: 'Calisto MT'; mso-fareast-font-family: 'Calisto MT'; mso-fareast-language: EN-AU; msobidifontfamily: 'Calisto MT'; msofareastfontfamily: 'Calisto MT'; msofareastlanguage: EN-AU; msolist: Ignore;">2. <span style="font-size: 9pt; color: #777777; line-height: 185%; font-family: 'Calisto MT','serif'; letter-spacing: 0.4pt; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-AU;">Once all ingredients are combined and there are no lumps of sugar or flour add cinnamon stick, lemon peel and vanilla. <span style="font-size: 9pt; color: #777777; line-height: 185%; font-family: 'Calisto MT','serif'; letter-spacing: 0.4pt; mso-bidi-font-family: 'Calisto MT'; mso-fareast-font-family: 'Calisto MT'; mso-fareast-language: EN-AU; msobidifontfamily: 'Calisto MT'; msofareastfontfamily: 'Calisto MT'; msofareastlanguage: EN-AU; msolist: Ignore;">3. <span style="font-size: 9pt; color: #777777; line-height: 185%; font-family: 'Calisto MT','serif'; letter-spacing: 0.4pt; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-AU;">Turn heat on to low stirring continuously and gently with whisk. *Note it’s very important to heat the milk slowly, if the milk is heated too quickly, egg yolks could coagulate like scrambled eggs and ruin the consistency of the custard. <span style="font-size: 9pt; color: #777777; line-height: 185%; font-family: 'Calisto MT','serif'; letter-spacing: 0.4pt; mso-bidi-font-family: 'Calisto MT'; mso-fareast-font-family: 'Calisto MT'; mso-fareast-language: EN-AU; msobidifontfamily: 'Calisto MT'; msofareastfontfamily: 'Calisto MT'; msofareastlanguage: EN-AU; msolist: Ignore;">4. <span style="font-size: 9pt; color: #777777; line-height: 185%; font-family: 'Calisto MT','serif'; letter-spacing: 0.4pt; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-AU;">Continue stirring until it cream becomes quite thick and resembles a rich pudding. Watch for thickening around the edges of the pan, you want a really smooth cream so make certain to get in the sides and bottom edges of the pan. <span style="font-size: 9pt; color: #777777; line-height: 185%; font-family: 'Calisto MT','serif'; letter-spacing: 0.4pt; mso-bidi-font-family: 'Calisto MT'; mso-fareast-font-family: 'Calisto MT'; mso-fareast-language: EN-AU; msobidifontfamily: 'Calisto MT'; msofareastfontfamily: 'Calisto MT'; msofareastlanguage: EN-AU; msolist: Ignore;">5. <span style="font-size: 9pt; color: #777777; line-height: 185%; font-family: 'Calisto MT','serif'; letter-spacing: 0.4pt; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-AU;">Let cool completely. When cooled, remove cinnamon stick and lemon peel. <span style="font-size: 9pt; color: #777777; line-height: 185%; font-family: 'Calisto MT','serif'; letter-spacing: 0.4pt; mso-bidi-font-family: 'Calisto MT'; mso-fareast-font-family: 'Calisto MT'; mso-fareast-language: EN-AU; msobidifontfamily: 'Calisto MT'; msofareastfontfamily: 'Calisto MT'; msofareastlanguage: EN-AU; msolist: Ignore;">6. <span style="font-size: 9pt; color: #777777; line-height: 185%; font-family: 'Calisto MT','serif'; letter-spacing: 0.4pt; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-AU;">To avoid milk skin from forming on custard you can place parchment paper on top of warm custard and it will lift out easily when you go to use it to fill puff pasty shells. <span style="font-size: 9pt; color: #7d7d7d; font-family: 'Trebuchet MS','sans-serif'; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-AU;"> golden. Regardless of how you have them they are a wonderful addition to an afternoon tea or coffee and can also accompany a [|nice port] or Madeira. They also make for a great breakfast treat or even on their own as dessert, enjoy! []

Paprika’s : Slavonija recipe Paprika soup (with chicken)
Prepare: cut 2 onions very fine put in hot oil until soft, Cut chicken into small pieces and add 1 litre of water, season with paprika, salt & pepper. Boiling about twenty minutes. Add carrots, parsnips. When this is cooking together. Prepare, dumpling: beat two eggs, a couple of drops of oil, add flour & mix well. make into small bols using a T spoon. 10-15 minutes before serving drop the dumplings into soup, when they rise to the surface they are cooked and ready to serve. BY: **milka topic**

2 pounds salt cod 6 tablespoons olive oil, plus extra for drizzling 2 large yellow onions, sliced 4 cloves garlic, minced pinch nutmeg white pepper, to taste 4 medium waxy potatoes, boiled, cooled, peeled and cut into 1/4-inch slices 8 hard-boiled eggs, halved, for garnish Portuguese olives and chopped parsley, for garnish
 * **<span style="font-size: 14pt; color: white; font-family: 'Tahoma','sans-serif'; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-AU;">Bacalhau a gomes de sa (codfish with potatoes casserole) ** ||
 * || **<span style="font-size: 14pt; color: #0000cc; font-family: 'Tahoma','sans-serif'; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-AU;">Ingredients: **<span style="font-size: 14pt; font-family: 'Tahoma','sans-serif'; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-AU;">

1. Rinse the cod under cold running water to remove any surface salt. Place the fish pieces in a large nonreactive pot, cover with water and refrigerate (covered) for 24 hours, changing the water several times. 2. Pour off the water, refill the pot with clean water and gently boil the cod until it flakes easily with a fork, about 7 to 10 minutes (or longer), depending on the thickness. 3. Meanwhile, heat 3 tablespoons of the oil in a large skillet over medium heat, and saute the onions until barely brown. Add the garlic and cook a minute more. Set aside. 4. Drain the cod and let cool. Flake it into a large bowl and remove any bones or bits of skin. Add the onion-garlic mixture, nutmeg, white pepper and remaining olive oil, and toss lightly. Pack the mixture into well-oiled 9-x-13-inch ovenproof casserole dish. Cover the codfish with the potato slices. 5. Lightly oil a cookie sheet, place it over the casserole and invert. Carefully remove the casserole dish to keep the cod mixture intact. Bake in a preheated, 400 F (200 C) oven for 20 to 30 minutes, or until cod is lightly toasted. 6. To serve, cut a square of cod and center it on a plate. Drizzle with additional olive oil to moisten. Garnish with 2 egg halves, several olives and some parsley. || INES ALEGRIA MONIZ 23/3/09
 * Directions: **

= RECIPE FOR JALEBI RECIPE (Indian Sweet)<span style="font-family: 'Tahoma','sans-serif';"> = <span style="font-family: 'Tahoma','sans-serif';"> **<span style="font-size: 9pt; color: #0033cc; font-family: 'Tahoma','sans-serif';">               Ingredients of this recipe: ** <span style="font-size: 12pt; font-family: 'Tahoma','sans-serif';"> <span style="font-size: 9pt; color: #515151; font-family: 'Tahoma','sans-serif';">2 cups All purpose flour (maida) 11/2 tbsp fine grained semolina or rice flour 1/4th tsp baking powder 2 tbsp curd (plain yogurt) 11/4th cups warm water 1/2 tsp saffron threads, slowly dry-roasted and powdered 3 cups sugar 22/3rd cups water 1/2 tsp green cardamom seeds powder 11/2 tbsp rose water Ghee or vegetable oil for frying <span style="font-size: 12pt; font-family: 'Tahoma','sans-serif';"> **<span style="font-size: 9pt; color: #0033cc; font-family: 'Tahoma','sans-serif';">Method to make this recipe : jalebi: ** <span style="font-size: 10pt; color: #515151; line-height: 200%; font-family: Symbol; mso-bidi-font-size: 9.0pt; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; msofareastfontfamily: Symbol; msobidifontsize: 9.0pt; msobidifontfamily: Symbol; msolist: Ignore;"> <span style="font-size: 9pt; color: #515151; line-height: 200%; font-family: 'Tahoma','sans-serif';">Mix the flour, semolina or rice flour, baking powder, curd and 3/4th cup of the water in a bowl (preferably a ceramic bowl). Mix well with a whisk. <span style="font-size: 10pt; color: #515151; line-height: 200%; font-family: Symbol; mso-bidi-font-size: 9.0pt; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; msofareastfontfamily: Symbol; msobidifontsize: 9.0pt; msobidifontfamily: Symbol; msolist: Ignore;"> <span style="font-size: 9pt; color: #515151; line-height: 200%; font-family: 'Tahoma','sans-serif';">Mix well and then add remaining water and 1/8th tsp. of saffron powder, and whisk until smooth. <span style="font-size: 10pt; color: #515151; line-height: 200%; font-family: Symbol; mso-bidi-font-size: 9.0pt; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; msofareastfontfamily: Symbol; msobidifontsize: 9.0pt; msobidifontfamily: Symbol; msolist: Ignore;"> <span style="font-size: 9pt; color: #515151; line-height: 200%; font-family: 'Tahoma','sans-serif';">Set aside for about 2 hours to ferment. <span style="font-size: 10pt; color: #515151; line-height: 200%; font-family: Symbol; mso-bidi-font-size: 9.0pt; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; msofareastfontfamily: Symbol; msobidifontsize: 9.0pt; msobidifontfamily: Symbol; msolist: Ignore;"> <span style="font-size: 9pt; color: #515151; line-height: 200%; font-family: 'Tahoma','sans-serif';">Whisk thoroughly before use. <span style="font-size: 10pt; color: #515151; line-height: 200%; font-family: Symbol; mso-bidi-font-size: 9.0pt; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; msofareastfontfamily: Symbol; msobidifontsize: 9.0pt; msobidifontfamily: Symbol; msolist: Ignore;"> <span style="font-size: 9pt; color: #515151; line-height: 200%; font-family: 'Tahoma','sans-serif';">Prepare one string syrup by dissolving sugar in the water. Just before the syrup is ready add saffron and cardamom powder. <span style="font-size: 10pt; color: #515151; line-height: 200%; font-family: Symbol; mso-bidi-font-size: 9.0pt; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; msofareastfontfamily: Symbol; msobidifontsize: 9.0pt; msobidifontfamily: Symbol; msolist: Ignore;"> <span style="font-size: 9pt; color: #515151; line-height: 200%; font-family: 'Tahoma','sans-serif';">Heat oil in a kadhai. Pour the batter in a steady stream ( or coconut shell with a hole) into the kadhai to form coils. Make a few at a time. <span style="font-size: 10pt; color: #515151; line-height: 200%; font-family: Symbol; mso-bidi-font-size: 9.0pt; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; msofareastfontfamily: Symbol; msobidifontsize: 9.0pt; msobidifontfamily: Symbol; msolist: Ignore;"> <span style="font-size: 9pt; color: #515151; line-height: 200%; font-family: 'Tahoma','sans-serif';">Deep fry them until they are golden and crisp all over but not brown. <span style="font-size: 10pt; color: #515151; line-height: 200%; font-family: Symbol; mso-bidi-font-size: 9.0pt; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; msofareastfontfamily: Symbol; msobidifontsize: 9.0pt; msobidifontfamily: Symbol; msolist: Ignore;"> <span style="font-size: 9pt; color: #515151; line-height: 200%; font-family: 'Tahoma','sans-serif';">Remove from the kadhai and drain on kitchen paper and immerse in the syrup. <span style="font-size: 10pt; color: #515151; line-height: 200%; font-family: Symbol; mso-bidi-font-size: 9.0pt; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; msofareastfontfamily: Symbol; msobidifontsize: 9.0pt; msobidifontfamily: Symbol; msolist: Ignore;"> <span style="font-size: 9pt; color: #515151; line-height: 200%; font-family: 'Tahoma','sans-serif';">Leave for at least 4-5 minutes so that they soak the syrup. <span style="font-size: 10pt; line-height: 200%; font-family: Symbol; mso-bidi-font-size: 11.0pt; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; msofareastfontfamily: Symbol; msobidifontsize: 11.0pt; msobidifontfamily: Symbol; msolist: Ignore;"> <span style="font-size: 9pt; color: #515151; line-height: 200%; font-family: 'Tahoma','sans-serif';">Take the jalebi out of syrup and serve hot. <span style="font-family: 'Tahoma','sans-serif';"> []
 * <span style="font-size: 14.5pt; color: #ad9d54; font-family: 'Arial','sans-serif'; mso-font-kerning: 18.0pt;">Indian Eggplant – Bhurtha **<span style="font-size: 18pt; color: #333333; font-family: 'Verdana','sans-serif'; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-AU;">
 * <span style="font-size: 10pt; color: #333333; font-family: 'Verdana','sans-serif'; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-AU;">[] **
 * <span style="font-size: 18pt; color: #333333; font-family: 'Verdana','sans-serif'; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-AU;">INGREDIENTS **
 * <span style="font-size: 12pt; font-family: 'Verdana','sans-serif'; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-AU;">1 eggplant
 * <span style="font-size: 12pt; font-family: 'Verdana','sans-serif'; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-AU;">30 ml vegetable oil
 * <span style="font-size: 12pt; font-family: 'Verdana','sans-serif'; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-AU;">1 g cumin seeds
 * <span style="font-size: 12pt; font-family: 'Verdana','sans-serif'; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-AU;">110 g onion, sliced
 * <span style="font-size: 12pt; font-family: 'Verdana','sans-serif'; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-AU;">2 g chopped fresh ginger
 * <span style="font-size: 12pt; font-family: 'Verdana','sans-serif'; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-AU;">1 large tomato - peeled, seeded and diced
 * <span style="font-size: 12pt; font-family: 'Verdana','sans-serif'; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-AU;">1 clove garlic, minced
 * <span style="font-size: 12pt; font-family: 'Verdana','sans-serif'; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-AU;">1 g ground turmeric
 * <span style="font-size: 12pt; font-family: 'Verdana','sans-serif'; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-AU;">1 g ground cumin
 * <span style="font-size: 12pt; font-family: 'Verdana','sans-serif'; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-AU;">1 g ground coriander
 * <span style="font-size: 12pt; font-family: 'Verdana','sans-serif'; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-AU;">0.4 g chilli pepper
 * <span style="font-size: 12pt; font-family: 'Verdana','sans-serif'; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-AU;">3 g salt, or to taste
 * <span style="font-size: 12pt; font-family: 'Verdana','sans-serif'; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-AU;">ground black pepper to taste
 * <span style="font-size: 12pt; font-family: 'Verdana','sans-serif'; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-AU;">10 g chopped fresh coriander
 * 1) <span style="font-size: 12pt; font-family: 'Verdana','sans-serif'; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-AU;">Preheat the oven at 1800. Rub oil on the outside of the egg plant, or coat with cooking spray. Place under the grill, and cook until the flesh is soft and the skin is blistering off, about 30 minutes. Turn as needed for even cooking. Cut the eggplant in half lengthwise, and scoop the flesh out of the skin. Discard the skin; chop up the flesh, and set aside.
 * 2) <span style="font-size: 12pt; font-family: 'Verdana','sans-serif'; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-AU;">Heat the oil in a large skillet or wok over medium-high heat. Add the cumin seeds, and let them crackle for a few seconds and turn golden brown. Be careful not to burn them. Add the onion, ginger and garlic; cook and stir until tender. I don't let the onions get very brown. Stir in the tomato, and season with turmeric, ground cumin, ground coriander, cayenne pepper, salt and black pepper. Cook and stir for a few minutes.
 * 3) <span style="font-size: 12pt; font-family: 'Verdana','sans-serif'; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-AU;">Place the eggplant pieces in the skillet, and cook for 10 to 15 minutes so some of the moisture evaporates. Taste, and adjust seasonings if desired. Garnish with fresh cilantro, and serve.
 * <span style="font-size: 18pt; color: #333333; font-family: 'Verdana','sans-serif'; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-AU;">FOOTNOTES **
 * //<span style="font-size: 8.5pt; font-family: 'Verdana','sans-serif'; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-AU;">Variation //
 * <span style="font-size: 8.5pt; font-family: 'Verdana','sans-serif'; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-AU;">You can also add peas to this dish. Stir in 1/2 cup of frozen peas when you are simmering the tomatoes.
 * <span style="font-size: 18pt; color: #333333; line-height: 115%; font-family: 'Verdana','sans-serif'; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-AU;">By: Urmila **

<span style="font-family: 'Verdana','sans-serif'; mso-no-proof: yes;"> <span style="font-size: 10pt; font-family: 'Verdana','sans-serif';">Baklava now that sounds like an unusual name but I can guarantee you that it tastes just wonderful. This sounds like it would be a hard recipe but it is not and it looks really good. The Baklava is good if your having some friends over as it goes a long way, and to top it off serve just a scoop of icecream with it. Some of my family even like the Baklava just with a dollop of cream as it is quite sweet without the icecream, but whatever you like to serve it with go right ahead. The Baklava is good with custard to. 4 cups sugar 2 cups water 1 tsp lemon juice
 * __<span style="color: #330000; font-family: 'Verdana','sans-serif'; mso-bidi-font-family: Arial;">BAKLAVA RECIPE by Jasminka __**
 * __<span style="font-family: 'Verdana','sans-serif';">Baklava Ingredients __**
 * <span style="font-size: 10pt; font-family: 'Verdana','sans-serif'; mso-bidi-font-family: Arial;">SYRUP: **<span style="font-size: 10pt; font-family: 'Verdana','sans-serif'; mso-bidi-font-family: Arial;">

1 lb chopped walnuts 1/4 cup sugar 1 tsp vanilla
 * FILLING:**

1 lb fillo pastry 1 lb butter unsalted and melted <span style="font-size: 10pt; font-family: 'Verdana','sans-serif';">Preheat the oven to 300 degrees. Then make the syrup by boiling the water and sugar for 15 minutes and then add the lemon juice and boil it for another 10 minutes and set it aside to cool. The next thing to do is to make the filling. Mix the chopped walnuts, sugar and vanilla together really well. The next thing to do is to build your Baklava. First you must cut your fillo pastry to the size of the tray you will be using but make sure you handle the dough really carefully and do not press hard on it at all. Take out one sheet of the fillo pastry at a time and place it in the pan. Make sure you brush the fillo pastry with the melted butter between each layer you use.
 * DOUGH:**
 * __<span style="font-family: 'Verdana','sans-serif';">Baklava Method __**

Take the walnut filling and spread it across the tray then put a sheet of the fillo pastry and brush it with butter and continue doing this until all the fillo pastry is used up. After you have finnished this cut it into diamond shapes by cutting it into quarters with cuts parallel to the long axis and then cut diagonally across. Do not press it hard. Put it into the preheated oven for about 1 1/2 hours until golden brown. Be careful not to burn the bottom of it. Let the Baklava cool on a rack for 5 minutes and then add the cooled syrup on it. Let the Baklava cool for at least two hours before eating. Enjoy your freshly made Baklava! []

<span style="display: block; font-size: 13pt; font-family: 'Helvetica','sans-serif'; text-align: center; msofareastfontfamily: 'Times New Roman'; msofareastlanguage: EN-AU;">
 * <span style="font-size: 15pt; color: black; font-family: 'Helvetica','sans-serif'; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-AU;">CHICKEN AND PORK ADOBO **
 * <span style="font-size: 13pt; color: black; font-family: 'Helvetica','sans-serif'; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-AU;">Printed from COOKS.COM **

<span style="font-size: 13pt; color: black; font-family: 'Helvetica','sans-serif'; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-AU;">1 reg. sized chicken, cut into pieces 1 lb. pork, cut into pieces 2 tsp. peppercorns 2 bay leaves 1/2 c. vinegar 1/2 c. water 1 tbsp. salt 1/2 clove garlic, crushed 2 tbsp. oil, to brown 1. Soak meat in vinegar, garlic, pepper and salt for 1/2 - 1 hour prior to cooking. 2. Combine all ingredients in a heavy saucepan (not oil). 3. Simmer until meat is tender. 4. Add oil and brown meat slightly. 5. Serve hot over rice or with vegetables. <span style="font-size: 13pt; color: black; line-height: 115%; font-family: 'Helvetica','sans-serif'; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-AU;">Adobo is a preparation applied to pork, poultry, or fish cooked in vinegar, garlic and oil. [] by: troy montero

(KAENG KHIAO WAN NUEA - KHANOM CHIN) **<span style="font-size: 12pt; font-family: 'Times New Roman','serif'; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-AU;"> ||   || <span style="font-size: 12pt; font-family: 'Times New Roman','serif'; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-AU; mso-no-proof: yes;"> <span style="font-size: 12pt; font-family: 'Times New Roman','serif'; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-AU;">  ||   ||   ||
 * ||  || **<span style="font-size: 10pt; font-family: 'MS Sans Serif','serif'; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-AU;">Green Beef Curry with Thai Noodles found by Joy Daglish


 * **<span style="font-size: 10pt; font-family: 'MS Sans Serif','serif'; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-AU;">INGREDIENTS : **<span style="font-size: 10pt; font-family: 'MS Sans Serif','serif'; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-AU;"> <span style="font-size: 12pt; font-family: 'Times New Roman','serif'; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-AU;"> ||


 * <span style="font-size: 10pt; font-family: 'MS Sans Serif','serif'; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-AU;">Vegetable oil <span style="font-size: 12pt; font-family: 'Times New Roman','serif'; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-AU;"> ||  || <span style="font-size: 10pt; font-family: 'MS Sans Serif','serif'; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-AU;">4 <span style="font-size: 12pt; font-family: 'Times New Roman','serif'; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-AU;">  ||   || <span style="font-size: 10pt; font-family: 'MS Sans Serif','serif'; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-AU;">tbsp. <span style="font-size: 12pt; font-family: 'Times New Roman','serif'; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-AU;">  ||   || <span style="font-size: 12pt; font-family: 'Times New Roman','serif'; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-AU; mso-no-proof: yes;"> <span style="font-size: 12pt; font-family: 'Times New Roman','serif'; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-AU;">  ||   ||   ||


 * <span style="font-size: 10pt; font-family: 'MS Sans Serif','serif'; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-AU;">Coconut milk <span style="font-size: 12pt; font-family: 'Times New Roman','serif'; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-AU;"> ||  || <span style="font-size: 10pt; font-family: 'MS Sans Serif','serif'; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-AU;">2 <span style="font-size: 12pt; font-family: 'Times New Roman','serif'; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-AU;">  ||   || <span style="font-size: 10pt; font-family: 'MS Sans Serif','serif'; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-AU;">cups or 16 fl.oz. <span style="font-size: 12pt; font-family: 'Times New Roman','serif'; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-AU;">  ||   ||   ||


 * <span style="font-size: 10pt; font-family: 'MS Sans Serif','serif'; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-AU;">Green curry paste, (Kaeng khiao wan paste) <span style="font-size: 12pt; font-family: 'Times New Roman','serif'; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-AU;"> ||  || <span style="font-size: 10pt; font-family: 'MS Sans Serif','serif'; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-AU;">3 - 4 <span style="font-size: 12pt; font-family: 'Times New Roman','serif'; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-AU;">  ||   || <span style="font-size: 10pt; font-family: 'MS Sans Serif','serif'; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-AU;">heaped tbsp. <span style="font-size: 12pt; font-family: 'Times New Roman','serif'; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-AU;">  ||   ||   ||


 * <span style="font-size: 10pt; font-family: 'MS Sans Serif','serif'; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-AU;">Beef, sliced <span style="font-size: 12pt; font-family: 'Times New Roman','serif'; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-AU;"> ||  || <span style="font-size: 10pt; font-family: 'MS Sans Serif','serif'; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-AU;">1 1/2 <span style="font-size: 12pt; font-family: 'Times New Roman','serif'; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-AU;">  ||   || <span style="font-size: 10pt; font-family: 'MS Sans Serif','serif'; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-AU;">lbs/ 24 oz. <span style="font-size: 12pt; font-family: 'Times New Roman','serif'; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-AU;">  ||   ||   ||


 * <span style="font-size: 10pt; font-family: 'MS Sans Serif','serif'; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-AU;">Fish sauce <span style="font-size: 12pt; font-family: 'Times New Roman','serif'; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-AU;"> ||  || <span style="font-size: 10pt; font-family: 'MS Sans Serif','serif'; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-AU;">3 - 4 <span style="font-size: 12pt; font-family: 'Times New Roman','serif'; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-AU;">  ||   || <span style="font-size: 10pt; font-family: 'MS Sans Serif','serif'; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-AU;">tbsp. <span style="font-size: 12pt; font-family: 'Times New Roman','serif'; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-AU;">  ||   ||   ||


 * <span style="font-size: 10pt; font-family: 'MS Sans Serif','serif'; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-AU;">Granulated sugar <span style="font-size: 12pt; font-family: 'Times New Roman','serif'; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-AU;"> ||  || <span style="font-size: 10pt; font-family: 'MS Sans Serif','serif'; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-AU;">1 <span style="font-size: 12pt; font-family: 'Times New Roman','serif'; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-AU;">  ||   || <span style="font-size: 10pt; font-family: 'MS Sans Serif','serif'; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-AU;">tbsp. <span style="font-size: 12pt; font-family: 'Times New Roman','serif'; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-AU;">  ||   ||   ||


 * <span style="font-size: 10pt; font-family: 'MS Sans Serif','serif'; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-AU;">Sweet basil leaves, (bai horapha) <span style="font-size: 12pt; font-family: 'Times New Roman','serif'; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-AU;"> ||  || <span style="font-size: 10pt; font-family: 'MS Sans Serif','serif'; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-AU;">1/2 <span style="font-size: 12pt; font-family: 'Times New Roman','serif'; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-AU;">  ||   || <span style="font-size: 10pt; font-family: 'MS Sans Serif','serif'; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-AU;">cup <span style="font-size: 12pt; font-family: 'Times New Roman','serif'; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-AU;">  ||   ||   ||


 * <span style="font-size: 10pt; font-family: 'MS Sans Serif','serif'; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-AU;">Red spur chili peppers, sliced <span style="font-size: 12pt; font-family: 'Times New Roman','serif'; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-AU;"> ||  || <span style="font-size: 10pt; font-family: 'MS Sans Serif','serif'; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-AU;">4 - 6 <span style="font-size: 12pt; font-family: 'Times New Roman','serif'; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-AU;">  ||   || <span style="font-size: 10pt; font-family: 'MS Sans Serif','serif'; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-AU;"> <span style="font-size: 12pt; font-family: 'Times New Roman','serif'; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-AU;">  ||   ||   ||


 * <span style="font-size: 10pt; font-family: 'MS Sans Serif','serif'; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-AU;">(4 servings) <span style="font-size: 12pt; font-family: 'Times New Roman','serif'; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-AU;"> ||  || <span style="font-size: 10pt; font-family: 'MS Sans Serif','serif'; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-AU;"> <span style="font-size: 12pt; font-family: 'Times New Roman','serif'; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-AU;">  ||   || <span style="font-size: 10pt; font-family: 'MS Sans Serif','serif'; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-AU;"> <span style="font-size: 12pt; font-family: 'Times New Roman','serif'; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-AU;">  ||   ||   ||


 * ||  || <span style="font-size: 12pt; font-family: 'Times New Roman','serif'; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-AU; mso-no-proof: yes;"> <span style="font-size: 12pt; font-family: 'Times New Roman','serif'; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-AU;"> ||   || <span style="font-size: 10pt; font-family: 'MS Sans Serif','serif'; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-AU;">1. Heat up the oil in a pan large enough to hold the curry. Once the oil is hot, lower the heat and add the curry paste and fry the paste over a low heat, separating the lumps as much as possible. Stir constantly and do not let the curry burn. <span style="font-size: 12pt; font-family: 'Times New Roman','serif'; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-AU;"> ||


 * <span style="font-size: 10pt; font-family: 'MS Sans Serif','serif'; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-AU;">2. Add a little of the coconut milk to the curry paste to soften the paste making it more spreadable. Add more coconut milk saving about half for later use. Bring the sauce to the boil, scraping the bottom of the pot to prevent scorching. <span style="font-size: 12pt; font-family: 'Times New Roman','serif'; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-AU;"> ||


 * <span style="font-size: 10pt; font-family: 'MS Sans Serif','serif'; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-AU;">3. Add the sliced beef and stir. Bring the curry back to a boil and cook the beef until done. Add the rest of the coconut milk, bring the curry back. to boil and season with fish sauce and sugar. Before serving, add Thai basi leaves and garnish with red spur chili peppers. <span style="font-size: 12pt; font-family: 'Times New Roman','serif'; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-AU;"> ||


 * <span style="font-size: 10pt; font-family: 'MS Sans Serif','serif'; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-AU;">4. Serve this dish with rice or spooned over cooked khanom chin, which is Thai spaghetti sold dry in a box under the name of nguan soon. <span style="font-size: 12pt; font-family: 'Times New Roman','serif'; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-AU;"> ||  ||   ||


 * ||  || **<span style="font-size: 10pt; font-family: 'MS Sans Serif','serif'; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-AU;">Tips… **<span style="font-size: 10pt; font-family: 'MS Sans Serif','serif'; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-AU;"> <span style="font-size: 12pt; font-family: 'Times New Roman','serif'; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-AU;"> ||   || <span style="font-size: 12pt; font-family: 'Times New Roman','serif'; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-AU; mso-no-proof: yes;"> <span style="font-size: 12pt; font-family: 'Times New Roman','serif'; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-AU;">  ||


 * <span style="font-size: 10pt; font-family: 'MS Sans Serif','serif'; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-AU;">Green curry paste is available in most Asian grocery stores and comes vacuum packed or in cans. The amount of chili paste used has to be adjusted depending on the saltiness of the particular paste. Conseguently all your seasonings have to be adjusted accordingly. Taste your curry before seasoning with fish sauce or sugar. <span style="font-size: 12pt; font-family: 'Times New Roman','serif'; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-AU;"> ||  ||   ||


 * <span style="font-size: 10pt; font-family: 'MS Sans Serif','serif'; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-AU;">All Thai curry pastes contain most of the amazing Thai herbs. They differ from other curries as Thai curry pastes have fresh ingredients rather that dry herbs and spices. <span style="font-size: 12pt; font-family: 'Times New Roman','serif'; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-AU;"> ||

[] Joy Daglish 23/03/09

<span style="font-size: 9pt; font-family: 'Trebuchet MS','sans-serif'; mso-bidi-font-family: Arial; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-AU; mso-ansi-language: EN;">Simple, tangy, delicious traditional Lao comfort food //<span style="font-size: 9pt; color: #999999; font-family: 'Arial','sans-serif'; mso-bidi-font-size: 11.0pt; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-AU; mso-ansi-language: EN;">25 Minutes to Prepare and Cook //<span style="font-size: 9pt; font-family: 'Trebuchet MS','sans-serif'; mso-bidi-font-family: Arial; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-AU; mso-ansi-language: EN;">
 * <span style="font-size: 15pt; color: #006600; font-family: 'Trebuchet MS','sans-serif'; mso-bidi-font-family: Arial; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-AU; mso-ansi-language: EN; mso-font-kerning: 18.0pt;">Lao Laab found by: sida **

<span style="font-size: 9pt; font-family: 'Trebuchet MS','sans-serif'; mso-bidi-font-family: Arial; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-AU; mso-ansi-language: EN;"> 1lb ground lean pork 3 tbsp fish sauce (available at Thai specialty stores) 1 tbsp dried crushed chili pepper (preferably Thai bird's-eye chili) 4 limes 1 green onion 4 tbsp cilantro 4 tbsp spearmint 1 oz water || <span style="font-size: 9pt; font-family: 'Trebuchet MS','sans-serif'; mso-bidi-font-family: Arial; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-AU; mso-ansi-language: EN;"> <span style="font-size: 9pt; font-family: 'Trebuchet MS','sans-serif'; mso-bidi-font-family: Arial; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-AU; mso-ansi-language: EN;"> 2. Slice shallot into paper-thin slices. Chop onion into rough pieces. 3. Heat a cast iron wok or large frying pan to extremely hot. Add water, shallots and pork, stir fry until pork is well done and no longer pink (traditional Laab is slightly raw but for health reasons, cook until no pink is left) 4. Add fish sauce and juice from the other three limes (this recipe will result in very zingy, zesty Laab, adjust this to your taste) 5. Stir in cilantro, spearmint, chili pepper and green onion until evenly mixed through pork. Cover and allow to simmer until onion becomes slightly transparent. Feel free to adjust seasonings to taste at any point in time. 6. Serve hot, preferably with steamed sticky rice and papaya salad. Makes about 8 1/2 cup servings. Alternatively, prepare as a salad, which is how it is done in most Lao restaurants and households. Simply remove cooked pork from the wok, and toss in the other ingredients. Using lean pork makes the dish lower in fat, and also feel free to substitute ground chicken, beef or even turkey for a twist on this traditional favorite.
 * <span style="font-size: 15pt; color: #006600; font-family: 'Times','serif'; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-AU; mso-ansi-language: EN;">Ingredients **
 * <span style="font-size: 9pt; font-family: 'Arial','sans-serif'; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-AU;">1 scallion/shallot
 * <span style="font-size: 15pt; color: #006600; font-family: 'Times','serif'; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-AU; mso-ansi-language: EN;">Directions **
 * <span style="font-size: 9pt; font-family: 'Arial','sans-serif'; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-AU;">1. Mix the juice of one lime well with ground pork. Set aside to marinate.

Number of Servings: 8

//Recipe submitted by SparkPeople user CHINESEVEG.//
 * <span style="font-size: 10pt; color: black; font-family: 'Arial','sans-serif'; mso-bidi-font-size: 11.0pt; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-AU;">Number of Servings: 8 **<span style="font-size: 9pt; font-family: 'Arial','sans-serif'; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-AU;"> ||

<span style="font-size: 18pt; color: #601439; font-family: 'Georgia','serif'; mso-bidi-font-family: Arial; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-AU; mso-font-kerning: 18.0pt;">Arroz De Polvo //<span style="font-size: 12pt; color: #333333; font-family: 'Georgia','serif'; mso-bidi-font-family: Arial; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-AU;">This, too, is a Portuguese recipe from the Algarve. // <span style="font-size: 14.5pt; color: #601439; font-family: 'Georgia','serif'; mso-bidi-font-family: Arial; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-AU;">Ingredients <span style="font-size: 14.5pt; color: #601439; font-family: 'Georgia','serif'; mso-bidi-font-family: Arial; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-AU;">Directions <span style="color: #333333; font-family: 'Arial','sans-serif'; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-AU;">It can be made with octopuses of any size. Baby ones won't need so much precooking. Precook 600 to 800 g octopus in 200 mL red wine with a little water. The octopus will exude liquid so that you are likely to end up with more cooking liquid at the end. Retain this and add water to make it up to 600 ea mL. Cut the drained octopus into small pieces. Heat 150 mL olive oil in a large saucepan, add a chopped onion and cook gently, stirring, for 2 or 3 minutes. Add 2 garlic cloves finely chopped, 3 tomatoes, skinned and chopped, and a large green pepper cut into snips. Season with salt, pepper and chilli powder to taste. Cook for a few minutes longer. Add the cooking liquid from the octopus and bring it to the boil. Add 350 g rice (preferable a short-grain risotto rice like arborio) and bring back to the boil, then turn the heat very low and put the lid on the saucepan. After 15 minutes, stir to ensure the rice is not catching on the bottom of the saucepan. In 5 minutes more, taste a grain or two to make sure it is soft. The rice should still be quite damp. By: lino
 * || **<span style="color: #333333; font-family: 'Arial','sans-serif'; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-AU;">Yields: ** || <span style="color: #333333; font-family: 'Arial','sans-serif'; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-AU;">4 servings ||
 * || <span style="font-size: 7.5pt; color: #333333; font-family: 'Arial','sans-serif'; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-AU; mso-no-proof: yes;"> <span style="font-size: 7.5pt; color: #333333; font-family: 'Arial','sans-serif'; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-AU;"> ||
 * <span style="font-size: 7.5pt; color: #333333; font-family: 'Arial','sans-serif'; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-AU;">Preparation **
 * <span style="font-size: 7.5pt; color: #333333; font-family: 'Arial','sans-serif'; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-AU;">10 minutes ||
 * ^  || **<span style="font-size: 7.5pt; color: #333333; font-family: 'Arial','sans-serif'; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-AU;">Cooking ** || <span style="font-size: 7.5pt; color: #333333; font-family: 'Arial','sans-serif'; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-AU;">40 minutes ||
 * ^  || **<span style="font-size: 7.5pt; color: #333333; font-family: 'Arial','sans-serif'; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-AU;">Ready In ** || <span style="font-size: 7.5pt; color: #333333; font-family: 'Arial','sans-serif'; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-AU;">50 minutes ||   ||
 * ^  || **<span style="font-size: 7.5pt; color: #333333; font-family: 'Arial','sans-serif'; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-AU;">Ready In ** || <span style="font-size: 7.5pt; color: #333333; font-family: 'Arial','sans-serif'; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-AU;">50 minutes ||   ||
 * <span style="font-size: 10pt; color: #333333; font-family: 'Arial','sans-serif'; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-AU;">1 1/2 || <span style="font-size: 9pt; color: #333333; font-family: 'Arial','sans-serif'; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-AU;">pounds || **<span style="font-size: 10pt; color: #333333; font-family: 'Arial','sans-serif'; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-AU;">octopus ** || //<span style="font-size: 7.5pt; color: #333333; font-family: 'Arial','sans-serif'; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-AU;">any size // ||
 * <span style="font-size: 10pt; color: #333333; font-family: 'Arial','sans-serif'; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-AU;">1 || <span style="font-size: 9pt; color: #333333; font-family: 'Arial','sans-serif'; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-AU;">cup || **<span style="font-size: 10pt; color: #333333; font-family: 'Arial','sans-serif'; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-AU;">red wine ** || //<span style="font-size: 7.5pt; color: #333333; font-family: 'Arial','sans-serif'; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-AU;">mixed with a little water // ||
 * <span style="font-size: 10pt; color: #333333; font-family: 'Arial','sans-serif'; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-AU;">1/4 || <span style="font-size: 9pt; color: #333333; font-family: 'Arial','sans-serif'; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-AU;">olive || **<span style="font-size: 10pt; color: #333333; font-family: 'Arial','sans-serif'; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-AU;">vegetable oil ** ||  ||
 * <span style="font-size: 10pt; color: #333333; font-family: 'Arial','sans-serif'; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-AU;">1 || <span style="font-size: 9pt; color: #333333; font-family: 'Arial','sans-serif'; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-AU;">each || **<span style="font-size: 10pt; color: #333333; font-family: 'Arial','sans-serif'; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-AU;">onion ** || //<span style="font-size: 7.5pt; color: #333333; font-family: 'Arial','sans-serif'; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-AU;">chopped // ||
 * <span style="font-size: 10pt; color: #333333; font-family: 'Arial','sans-serif'; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-AU;">2 || <span style="font-size: 9pt; color: #333333; font-family: 'Arial','sans-serif'; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-AU;">cloves || **<span style="font-size: 10pt; color: #333333; font-family: 'Arial','sans-serif'; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-AU;">garlic ** || //<span style="font-size: 7.5pt; color: #333333; font-family: 'Arial','sans-serif'; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-AU;">minced // ||
 * <span style="font-size: 10pt; color: #333333; font-family: 'Arial','sans-serif'; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-AU;">3 || <span style="font-size: 9pt; color: #333333; font-family: 'Arial','sans-serif'; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-AU;">each || **<span style="font-size: 10pt; color: #333333; font-family: 'Arial','sans-serif'; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-AU;">tomatoes ** || //<span style="font-size: 7.5pt; color: #333333; font-family: 'Arial','sans-serif'; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-AU;">skinned and chopped // ||
 * <span style="font-size: 10pt; color: #333333; font-family: 'Arial','sans-serif'; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-AU;">1 || <span style="font-size: 9pt; color: #333333; font-family: 'Arial','sans-serif'; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-AU;">large || **<span style="font-size: 10pt; color: #333333; font-family: 'Arial','sans-serif'; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-AU;">green bell pepper ** || //<span style="font-size: 7.5pt; color: #333333; font-family: 'Arial','sans-serif'; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-AU;">sliced // ||
 * <span style="font-size: 10pt; color: #333333; font-family: 'Arial','sans-serif'; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-AU;">1 || <span style="font-size: 9pt; color: #333333; font-family: 'Arial','sans-serif'; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-AU;">x || **<span style="font-size: 10pt; color: #333333; font-family: 'Arial','sans-serif'; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-AU;">salt and black pepper ** ||  ||
 * <span style="font-size: 10pt; color: #333333; font-family: 'Arial','sans-serif'; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-AU;">1 || <span style="font-size: 9pt; color: #333333; font-family: 'Arial','sans-serif'; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-AU;">x || **<span style="font-size: 10pt; color: #333333; font-family: 'Arial','sans-serif'; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-AU;">chili powder ** || //<span style="font-size: 7.5pt; color: #333333; font-family: 'Arial','sans-serif'; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-AU;">to taste // ||
 * <span style="font-size: 10pt; color: #333333; font-family: 'Arial','sans-serif'; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-AU;">1 2/3 || <span style="font-size: 9pt; color: #333333; font-family: 'Arial','sans-serif'; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-AU;">cup || **<span style="font-size: 10pt; color: #333333; font-family: 'Arial','sans-serif'; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-AU;">arborio rice ** || //<span style="font-size: 7.5pt; color: #333333; font-family: 'Arial','sans-serif'; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-AU;">or other short-grained riced // ||

<span style="font-size: 11pt; line-height: 115%; font-family: 'Calibri','sans-serif'; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-ansi-language: EN-AU; mso-bidi-language: AR-SA;">OBANG ABUY FROM SUDAN <span style="font-size: 12pt; color: #555555; font-family: 'Arial','sans-serif'; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-AU;">**Recipe | 20 min | 10 min prep |** <span style="font-size: 12pt; color: black; font-family: 'Arial','sans-serif'; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-AU;">**Directions** [|**http://www.recipezaar.com/Sudanese-Tamia-305286**] <span style="font-size: 12pt; color: black; font-family: 'Arial','sans-serif'; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-AU;">**SERVES 4**
 * <span style="font-size: 12pt; font-family: 'Arial','sans-serif'; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-AU;">**1 lb** [|**chickpeas**]
 * <span style="font-size: 12pt; font-family: 'Arial','sans-serif'; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-AU;">[|**water**]
 * <span style="font-size: 12pt; font-family: 'Arial','sans-serif'; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-AU;">**4** [|**garlic cloves**]
 * <span style="font-size: 12pt; font-family: 'Arial','sans-serif'; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-AU;">**2** [|**onions**]
 * <span style="font-size: 12pt; font-family: 'Arial','sans-serif'; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-AU;">**1/2 cup** [|**fresh cilantro**]**, finely chopped (known as fresh coriander)**
 * <span style="font-size: 12pt; font-family: 'Arial','sans-serif'; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-AU;">**1 white bread roll**
 * <span style="font-size: 12pt; font-family: 'Arial','sans-serif'; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-AU;">**2 tablespoons** [|**flour**]
 * <span style="font-size: 12pt; font-family: 'Arial','sans-serif'; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-AU;">**1** [|**egg**]
 * <span style="font-size: 12pt; font-family: 'Arial','sans-serif'; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-AU;">**1 teaspoon** [|**salt**]
 * <span style="font-size: 12pt; font-family: 'Arial','sans-serif'; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-AU;">**1 teaspoon** [|**pepper**] **(usually white pepper)**
 * <span style="font-size: 12pt; font-family: 'Arial','sans-serif'; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-AU;">**1 teaspoon** [|**coriander seed**] **(crushed)**
 * <span style="font-size: 12pt; font-family: 'Arial','sans-serif'; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-AU;">**1 teaspoon** [|**baking powder**]
 * <span style="font-size: 12pt; font-family: 'Arial','sans-serif'; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-AU;">**1 teaspoon** [|**sesame seed**]
 * <span style="font-size: 12pt; font-family: 'Arial','sans-serif'; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-AU;">**oil (for frying)**
 * Soak chickpeas in water for at least 3 hours. Cook until tender, and mince with the garlic, onion, and fresh cilantro.**
 * Soak broken-up bread roll in water until soft and break up finely. Add flour to the bread and mix inches.**
 * Add to the first mixture.**
 * Stir, and add salt, pepper and coriander seeds, and leave for 15 minutes.**
 * Add baking powder and mix inches.**
 * Shape with hands into a flat saucer shape (make more than one if it's easier) and sprinkle with sesame seeds.**
 * Deep or shallow fry. (Deep-fry is the usual method).**
 * Serve on its own. Can be served with a topping.**