Authentic Recipes from Around the World: Looking to Expand Weekly Meal Ideas

[eso]

I am wanting to expand our weekly meals with different authentic recipes form different country and states . Needing some recipes please. I already do. Egg/chicken fried rices, bangers and mash and halv special.

 

[bobw188]

Following

 

[%C3%B6regharcos]

Have you heard of a horseshoe? Its from IL. Its thick bread- like texas toast, choice of meat- ham, turkey, hamburger patty, chicken breast (all precooked), crinkle fries. All topped with melted cheese sauce

 

[eso]

@%C3%B6regharcos I’ve never heard up it but I will have to make it for the family now. I bet they would love it!
For the ham and the turkey is it like Christmas ham and turkey or like deli meat?

 

[%C3%B6regharcos]

@eso can be either. We do the thicker ham slices that are usually with the bacon/sausage area of the store

 

[wittygal]

Rosemary Chicken rub with olive oil season with salt pepper onion flakes or powder paprika and rosemary and garlic grill and enjoy
Meatloaf hamburger or meatballs per 1 lb of ground beef you add 1 egg, 1 cup of bread crumbs 1 cup of water a Tbsp of parsley rub it between your hands and 1/2 cup of grated cheese mix together and cook and enjoy
Spareribs or pork chops season with salt pepper onion flakes or powder paprika garlic and soy sauce grill and enjoy

 

[stingray1986]

Korean Chicken Kalguksu (Chicken Noodle Soup)
For the homemade noodles
* 3 cups (384 g) all-purpose flour
* 3/4 teaspoon salt
* 1 tablespoon vegetable or canola oil
* 1 cup water
I put them all in a bowl then when almost combined tipped out onto a board and knead for a few minutes until smooth.
Refrigerate for 30 minutes.
Roll into a large rectangle then flour and fold like a concertina, cut into thin ribbons and then unfold the noodles and shake them out.
Leave to dry on the board or ideally a rack for a few minutes before cooking.
I would use Tagliatelle or Fettuccine if I wanted to avoid making the noodles.
For the Soup
4 Chicken breasts
1 Piece Dashima seaweed (Optional)
2 King Oyster Mushrooms (Or any kind of mushroom stalks from your ‘making stock’ bag)
2 Cloves of Garlic
1 Zucchini
1 tbs Soy Sauce
Salt and Pepper
1 Green Onion
1 tbs Korean Pepper Flakes (Or hot paprika)
Boil the chicken in water with the garlic, mushrooms and seaweed for 25 minutes. Removed the chicken and vegetables. Pull all the meat apart into shreds, shred the seaweed with a knife, crush the garlic into a paste with the side of your knife. Discard the mushrooms and put everything else back into the water. Then finely slice zucchini and thinly slice the green onion add those to the pan along with the soy sauce and the pepper flakes. Then add the noodles and boil until the noodles are cooked.

 

[enc]

Wisconsin-bratwurst/kielbasa/cheese sausage, with sauerkraut/onions with cheese curds and beer on the side. Salad with blue cheese crumbles and dressing. I think I nailed it.

 

[angelist]

Cheeseburger soup
1 lb cooked taco meat or seasoned burger 2 cans cheddar cheese sauce 1 can nacho cheese sauce whatever spices you like whatever burger toppings you like cook in crockpot on low for 3 hours

 

[aryas]

I’m from North Dakota, Norwegian ancestry, so this is my Mom’s meatball recipe that she started making in the 50s and we still make today. I also included a rhubarb dessert recipe, as rhubarb is a big thing in North Dakota.
NORWEGIAN MEATBALLS
Combine 2 lbs. hamburger, 2 small onions (chopped), 1 egg, 1/2 c. cream, 2 T. cornstarch, 1 t. salt, 1/4 t. ginger, and 1 t. nutmeg. Mix well and roll into balls. Heat a cast iron skillet; brown and cook meatballs until done. Remove meatballs from the skillet, and make gravy. Add meatballs to gravy, and simmer until meatballs are heated. If not serving right away, you can leave meatballs and gravy in a covered pan, with the burner off, and then just reheat when ready to serve. Gravy: Add water to the hot skillet with drippings and heat, scraping up brown bits on bottom. Mix flour with water and mix well. Slowly add water to the pan while stirring until the consistency you want. Serve with mashed potatoes and a vegetable.
RHUBARB CRUNCH
Preheat the oven to 350 F. Crust: Combine 1 c. quick oatmeal, 1 c. brown sugar, 1 c. flour, and 1/2 c. margarine. Crumble and press half on bottom of 9x13 pan and save half for the top. Boil until thickens 4 c. rhubarb, 1 c. sugar, 2 T. cornstarch, red food coloring for color, if you wish. Add 1 can of cherry pie filling to the hot mixture and pour onto the crust. Crumble the rest of the crumbs on top. Bake for 45 minutes. Serve with whipped cream or ice cream. Refrigerate leftovers.