Beef Stew

Many people in other countries think German food is mostly about red meat, roasted or otherwise simply cooked. While it is true that Germany cuisine does include many beef, pork and game (wild board, rabbit and venison) dishes, as well as a vast variety of different sausages, there is also more to German food than red meat.

Some popular German dishes and recipes include:

* Schwenker - Pork steaks, grilled with onions and spices.

* Blood sausage (German: Blutwurst) - A sausage made from meat, blood and barley (similar to English "black pudding"). In the Rhineland it is traditionally made using horse meat. Pickled pig's tongue may also be added (this is known as "zungenwurst")

* Frankfurter sausage - A smoked pork sausage, similar but not identical to the American "frankfurter".

* Sauerkraut - Cabbage finely sliced and then fermented. It can be eaten hot or cold, and is also used as a relish and as an ingredient in other dishes.

* Spatzle - German noodles made from flour, eggs and salt. It is eaten as a side dish, and used as an ingredient in other dishes, such "Linsen, spätzle und saitenw¨rstle" (with lentils and frankfurter sausages), "Kässpätzle" (fried or baked with grated cheese and onions), or "Krautspätzle" (with sauerkraut, onions and butter).

* Gaisburger marsch - Beef and potato stew, containing spätzle, and topped with fried onions in butter.

* Hasenpfeffer - A rabbit stew flavored with vinegar or wine.

* Labskaus - Corned beef boiled in broth with potatoes, onions, beetroot and herring or ham, and then fried in lard. Labskaus is traditionally served with rollmaps (pickled herring fillets).

* Saumagen - Spiced beef or pork with carrots and onions, cooked in a pig's stomach (similar to Scottish haggis).

Discover more about German Recipes at http://www.recipesmaniac.com/cook_german.php - visit this site for more information, pictures and details of German cookbooks.

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Dutch cuisine is very much influenced by the agricultural produce of the Netherlands and the country's history as a seafaring nation. Fish and seafood (including cod, eel, herring, mackerel, mussels, oysters, plaice, salmon, sardines, soleidae, shrimp, trout and tuna) are all eaten in the Netherlands. Popular meats include beef, chicken and pork.

The colonial past of the Netherlands has also had an influence on the country's cuisine. The Dutch were involved in the Dutch East Indies (Dutch: Nederlands-Indië) - present day Indonesia - for approximately 250 years, and Indonesian cuisine has left a lasting mark on the Dutch palate. Indonesian dishes such as Nasi Goreng (spicy rice with chicken or pork) have become Dutch dishes too!

Here are some other popular Dutch dishes:

- Balkenbrij - A liverwurst sausage loaf (Dutch: Leverworst) made from pork, but containing enough pork liver to have a distinctive liver-taste. The loaf is cut into slices about ½ inch (1 centimeter) thick which are then fried.

- Boerenkoolstamppot - A stew made with potato and kale. It is served with gravy and rookwurst (Dutch spicy sausage).

- Hete bliksem - Boiled potatoes and green apples, with stroop (syrup) or diced speck (juniper-flavored dry-cured ham).

- Hutspot - A traditional stew made using boiled and mashed potatoes with carrots and onions.

- Stamppot rauwe andijvie - Raw endive (a variant of chicory) mashed into potatoes, and served with diced and fried speck (juniper-flavored dry-cured ham).

- Zuurkoolstamppot - Sauerkraut (pickled cabbage) with mashed potatoes. served with sausage or bacon, and sometimes flavored with curry powder, raisins or pineapple.

Popular Dutch desserts include:

- Appeltaart - Apple pie. In the Netherlands, apple pies usually contain cinnamon, lemon and raisins, and have a lattice-style topping and icing.

- Oliebollen - The Dutch version of donuts made by deep-frying dough, allowing it to cool and rise, and covering with powdered sugar. They are eaten at fairs, and during the Christmas period, especially around New Year.

- Spekkoek - A very rich and spicy Dutch-Indonesian pastry made from many layers of pastry.

- Stroopwafel - Two round waffle-like wafers with a caramel filling between them.

By S. Tanna. Originally published at http://www.recipesmaniac.com/cook_dutch.php - visit this site for more information, photographs and cook books.

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When in your ISLAND FRACTIONAL PROPERTY, and enjoying the sea, sun, sand, the weather and the amazing landscape you know that this is what makes the Caribbean a special place to be, however this is not the only thing that makes the Caribbean unique, Caribbean food is also part of the magic on the islands as it is colourful and appetizing. There is just something interesting about that Caribbean flavour.

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Can you believe that an independent Sicily would rank seventh in the world when it comes to wine production? Again and again I was forced to strike suggested wines off the list because they aren't available in North America, at least not yet. So maybe you should plan a trip to this lovely, distinctive island and get local treats that just don't make it to North America such as Sicilian ices made from the snows of Mount Etna. Sicilian wine is meant for food. I still remember bringing a $40 bottle to my wine class a few years ago. Nobody, including me, was impressed. They didn't even finish the bottle, and so I had a single, small serving left. I brought the wine home and paired it with slow-cooked beef ribs. How do you say ooh-la-la in Italian?



Levi Reiss has authored or co-authored ten computer and Internet books, but definitely prefers drinking fine French, German, or other wine. He teaches classes in computers at an Ontario French-language community college. His global wine website www.theworldwidewine.com features a weekly review of $10 wines and new sections writing about and tasting organic and kosher wines. Visit his Italian wine website www.theitalianwineconnection.com .

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Korean cuisine is probably best known for kimchi, a side dish which uses a distinctive fermentation process of preserving vegetables, most commonly cabbage. Kimchi is said to mitigate pores on the skin, thereby reducing wrinkles and providing nutrients to the skin naturally. It is also healthy, as it provides necessary vitamins and nutrients. Gochujang (Korean traditional sauce made of red pepper) is also commonly used, often as pepper (chilli) paste, cuisine gaining a reputation for being spicy.
Bulgogi (roasted marinated meat, usually beef), galbi (marinated grilled short ribs), and samgyeopsal (pork belly) are popular meat entrees.  Another popular commodity is fish, a traditional meat in Koreans diet. Meals are usually accompanied by soup or stew, such as galbitang (stewed ribs) and doenjang jjigae (fermented bean paste soup). Shared collection of side dishes called banchan is commonly found at the center table.
Other popular dishes include bibimbap which literally means "mixed rice" (rice mixed with meat, vegetables, and red pepper paste) and naengmyeon(cold noodles). A common snack in Korea is kimbab, which is rice mixed with vegetables and meat wrapped with seaweed. While an increasingly wide variety of ingredients are used in kimbap, either raw or cooked fish is seldom, perhaps due to kimbap's foundation as portable snack and fish could quickly spoil if remained unrefrigerated.
Instant noodles are also very popular snack food. Koreans also enjoy food from pojangmachas (street vendors), where one can buy tteokbokki (rice cake and fish cake with a spicy gochujang sauce), fried squid and glazed sweet potato. Soondae, a sausage made of cellophane noodles and pork blood, is widely eaten.
Additionally, some of other common snacks includes "chocopie", shrimp cracker, "bbungtigi" (fried rice cracker), and "nu lung ji" (slightly burnt rice). Nu lung ji can be eaten as it is or boiled with water to make a soup. Nu lung ji can be eaten as a snack or a dessert.
Seoul Restaurants
Itaewon
This area is Korea's melting pot, where people from a number of different cultures in every corner. The restaurants here serve traditional food from around the world and some of the cuisines available include Thai, Mexican, Italian, French and Chinese.
Myeongdong
Lovers of gourmet food will want to visit this street, which is located in the heart of Seoul. Most of the restaurants here serve traditional Korean cuisine, served with flare in stylish settings.
Jangchungdong Jokbal Street
Located in Jung-gu near Jangchung Gymnasium, this area is known for its traditional food and many of the restaurants here have been in service catering customers for fifty years. The specialty here is a dish of pig's trotters known as jokbal.
Sinchon
This area is popular with university students and young backpackers. The food here is cheap, tasty and creative and many restaurants specialize in fusion dishes as well as Western favorites.

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Lapar.com - Exotic and full of life and sensation, as if this was the most commonly used to describe Brazil. From the stunning rainforest Amazonnya until his city is gorgeous, Brazil is a country filled with the sensation of living, a country that deserves to be visited.
Brazil is the largest country in South America, a rough calculation is almost the size of the United States. Portuguese is the language used there, while their culture is much influenced by Portugal, Africa, Europe, East Asia and of course the Indian community.
The country has five basic areas that each have a geographical region and cultural diversity. Northeastern northeast heavily influenced by African culture. Meanwhile, the southern and western dayasoutheast is a region which is influenced by immigrants from Europe and Japan, while the indigenous people mostly living in the North and Southwest central west.
But for you true culinary lovers, wherever you go in Brazil is that its beautiful beaches, tropical rain forest or crowded city, one thing is certain, or culinary brazil food was fantastic. With a variety of cultural influence, a variety of culinary Brazil began a simple, charming and combine the flavors of various cultures.
Fejioda considered the national dish of Brazil. Fejioda is a black bean steamed, smoked meat, especially pork and smoked sausage. Usually served with other foods such as orange pieces shredded kale, rice, cassava is watered butter and black pepper sauce and lemon.
If visiting brazil is not possible, you can still enjoy a touch of Brazilian cuisine in your kitchen. Well here are some Brazilian-style food that you can use.
Meat: sausage a la Brazil, a variety of beef, pork tenderloin, chicken thighs and chicken drumstick. Sausage ala Brazil certainly much harder to come as you are able to present his successor spicy beef Sausages.
Fruits: Avocados, Bananas, Coconut, Guava Red, Lime and Pineapple
Seasonings and Spices: pepper, cilantro, coconut oil and pepper
Other Ingredients: Nuts, Cassava and Rice
Well if we look at the ingredients mentioned above, it is similar to food that we usually use. If you want to throw a party you can serve cod Fritters as appetizers, King Prawn and Coconut Stew over rice. Finally you can serve fried bananas with cinnamon. If you have this, you will really feel the touch of Brazilian cuisine in your home.

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Czech cuisine is among the heartiest and easy to prepare anywhere. As an added bonus, most Czech food is easy on the wallet. Here's one of our favorite recipes for steak and peppers, prepared in the crock pot...

This is my dad's recipe; he's been preparing it for years. He got the recipe from his mother, who was of predominantly Czech heritage. The recipe itself is called Czech pepper steak, which is a little bit of a misnomer because it is really more of a stew, especially when prepared in the crock pot.

Beef Stew

We usually serve the dish over egg noodles mixed with minced onion and caraway seed, but you can serve it with anything you like. Mashed potatoes are another ideal accompaniment, and rice works well too.

Here's what you need to prepare this hearty, delicious stew:

• 2 pound tri tip roast, cut into stew size pieces of your liking
• 1 medium onion, minced
• 3 tablespoons vegetable oil
• 2 small garlic cloves, sliced or minced
• 1 cup canned beef stock
• 4 bell peppers cut into 1/4 inch strips
• 2 teaspoons Hungarian sweet paprika
• 8 ounce can of tomato paste

After you've got all the ingredients together, it is a really easy dish to prepare. First, heat the vegetable oil in a skillet. Brown the meat and add the minced onion about half way through the browning process.

Transfer the meat and onion into a crock pot. Add the garlic, beef stock, paprika, and garlic. You can add a cup of water to the mix if it appears you will need more liquid.

Set on low and let simmer for four hours. Then, add the peppers and let simmer for another ninety minutes. We add the peppers later so they don't get soggy in the crock pot, but there's nothing wrong with adding them at the beginning if you need to be away from home.

So, the total cooking time is five and half hours. The meat will be fork tender! Serve over (or with) the side dish of your choice and enjoy!

One note about paprika. Be sure to use sweet Hungarian paprika and not Spanish. There is nothing wrong with the Spanish variety but it will impart a distinctly different taste. Hungarian paprika is sweeter and works perfectly with the peppers and stew meat.

Also, feel free to substitute different peppers for bell peppers. We like bells because they are hearty, mild, and don't overwhelm the meat. But if you like a little heat, a Hungarian wax pepper is another good choice.

Czech Cuisine - Easy to Prepare Czech Style Steak and Pepper Stew

For more Czech recipes like this one, be sure to visit our Czech-Bohemian cultural site dedicated to "Everything Czech". You'll find us at: http://www.czecheverything.com

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France is reknowned throughout Europe and the world for its cuisine, and rightly so - French cuisine is generally considered one of the most refined and elegant in the world.

In French cuisine, there are some dishes which are considered national dishes, eaten throughout France, and others with specific regional origins. One common factor in all French dishes is an emphasis on good quality ingredients (especially local produce), and careful preparation.

Beef Stew

Here are some popular French dishes:

- Bouillabaisse - A fish stew, originally from Marseille. Usually a variety of different fish and shellfish are used to prepare the soup, as well as celery, leeks, onions and tomatoes. The stew and the fish are usually served in separate bowls, with the stew poured over French bread seasoned with bread crumbs, olive oil and chili peppers ("rouille").

- French onion soup - A soup made from onions and beef broth, topped with cheese and croutons. According to legend the soup was invented by King Louis XV of France.

- Coq au vin - Chicken fricasseed with wine, lardons, mushrooms, and garlic. Traditionally, older roosters are used in the dish, as they contain more connective tissue resulting in a richer broth.

- Beef Bourguignon (French: Boeuf bourguignon) - Beef stew cooked in red wine, flavored with garlic and herbs, carrots, onions and lardons (bacon from the back fat of a pig), and then garnished with onions and mushrooms.

- Escargot - Land snails cooked with parsley butter - often served as an appetizer.

- Blanquette de veau - Veal, mushrooms and onions cooked in a thick cream sauce.

- Pot-au-feu - A spiced beef and vegetable stew. Typically carrots, celery, leeks, onions and turnips are used in the dish.

- Quiche Lorraine - A baked dish made with heavy cream, eggs and bacon (but traditionally no cheese) in a pastry crust. If onions are added, the dish is known as quiche Alsacienne.

- Andouillette - A traditional French sausage, from Lyon, Troyes or Cambrai. It may be eaten hot or cold, and has a very strong odor that some people consider very unpleasant, and is very much an acquired taste. Please note: The prepared version of andouillette sold in the United States is not the same!

- Crêpes - Thin pancakes made from wheat flour. Originally from Brittany (French: Bretagne), they come in both savory (crêpes salées) and sweet (crêpes sucrées) varieties.

- Chocolate mousse - A creamy dessert made from eggs and cream, and flavored with chocolate.

- Crème brûlée - A custard base, usually flavored with just vanilla, and topped with a hard layer of caramel made by burning sugar under a grill or other intense heat source.

- Éclair - A hollow baked pastry, allowed to cool, and then filled with pastry cream (crème pâtissière), custard or whipped cream, and then topped with chocolate or icing.

- Profiteroles - Small baked pastries filled with pastry cream (crème pâtissière) or whipped cream. Often served with chocolate sauce.

French Recipes and Cuisine

By S. Tanna. Originally published at http://www.recipesmaniac.com/cook_french.php - visit this site for more information, photographs and cook books.

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In other countries, German food often has a reputation for consisting of large amounts of red meat, simply cooked. While it is true that red meat dishes, especially beef and pork, but also game (including wild boar, venison and rabbit), are popular in Germany, there is much more to German cuisine than simply roasted meat. Additionally, Germany has an international reputation for its sausages - and there are an incredible choice of sausages available - at least 1,500 varieties!

Traditionally in Germany, people eat a fairly light breakfast (German: frühstück) which may include breads and some meats (such as salted meats like salami, ham, or meat spreads such as leberwurst), a fairly light evening meal (German: abendessen or abendbrot), and have their main meal at lunch (German: mittagessen). Sometimes, a "second breakfast" (German: zweites frühstück) also be eaten during mid-morning, and because of modern working patterns is quite common now for the day's main hot meal to be eaten in the evening instead of at lunch time.

Beef Stew

Here are some popular German dishes:

- Blood sausage (German: Blutwurst) - A sausage made from blood, meat and barley (similar to English black pudding). Blutwurst is often made from fatty pork meat with cow's blood, but in the Rhineland area, horse meat with is traditional. A popular variation is "zungenwurst" which includes pickled pig's tongue in the sausage mix. Although the sausages are ready cooked and ready to eat, blutwurst is almost always heated and served hot.

- Weißwürste - White sausages made from pork fat. Originally from Munich (German: München), this dish is often eaten as part of "second breakfast" (German: zweites frühstück).

- Frankfurter sausage - A sausage made with smoked pork. While it is eaten hot with bread and mustard, it is not exactly the same as the American "frankfurter" sausage.

- Bratwurst - Bratwurst are a popular variety of sausages made from pork or beef (or sometimes veal), and normally eaten hot with mustard and ketchup. Bratwurst is also used as an ingredient for some other dishes; for example, currywurst is made by slicing bratwurst and dipping the slices into a tomato-based curry sauce.

- Sauerkraut - Finely sliced cabbage, fermented in an airtight container. It can be eaten as a relish, dressed with oil and onions as a salad, heated and served hot, or used as ingredient in other dishes.

- Schupfnudeln - Sauerkraut cooked with potato noodles.

- Spätzle - The German version of noodles. A simple dough is made from flour, eggs and salt, and it is then cooked in boiling water. Spätzle is often eaten as a side dish with meat, but may also be used as an ingredient in other dishes too.

- Linsen, spätzle und saitenwürstle - Spätzle cooked with lentils and frankfurter-style sausages.

- Kässpätzle - Spätzle mixed with grated cheese and fried onions, then fried or baked.

- Krautspätzle - A cooked mixture of spätzle, sauerkraut, onions and butter.

- Gaisburger marsch - A traditional beef stew, contained cubes of beef, potatoes and spätzle. The stew is topped with onions fried in butter.

- Eisbein - Braised leg of pork, served with gravy, klöße and sauerkraut. In Berlin, eisbein is cooked with pea puree.

- Labskaus (also known as "Lapskaus") - Corned beef boiled in broth, and then minced with beetroot, onion, potatoes, and herring or ham, and finally fried in lard. Traditionally accompanied with rollmops (pickled fillets of herring).

- Hasenpfeffer - A stew made from marinated rabbit meat, with a sour taste created by adding wine or vinegar.

- Schwenker - Grilled pork steaks, prepared with a marinade of onions and spices.

- Saumagen - Translated literally, saumagen means "sow's stomach". It is probably best understood as being the (rough) German equivalent of haggis. Basically pork or beef with onions, carrots and a variety of spices and flavors is cooked in pig's stomach. It should be noted that the stomach itself is not eaten, but is just used as a casing when cooking. The usual accompaniments are mashed potatoes and sauerkraut.

- Klöße - Traditional German dumplings made from grated potato or dried bread, with milk and egg yolk. In Bavaria and Austria, it known as "knödel" or "knödeln".

- Schwarzwälder kirschtorte - Known as "Black Forest gateau in the United Kingdom, and "Black Forest Cake" the United States, Canada and Australia - Layers of chocolate cake, with whipped cream and cherries between each layer. The cake is then decorated with more whipped cream as well as maraschino cherries and chocolate shavings. In Germany, kirschwasser (a clear brandy made from cherries) is traditionally used in making the cake, although in other countries this is frequently substituted (for example, in Austria, rum is often used instead), or omitted entirely.

- Stollen - A bread-like fruitcake with citrus peel, dried fruit, almonds and spices, often eaten at Christmas. The most famous variety is Dresden Stollen from the city of Dresden, which is marked with a special stamp, and only available from 150 bakers.

- Lebkuchen - Cookies made from gingerbread, also often eaten during the Christmas period.

German Recipes and Cuisine

Originally published at http://www.recipesmaniac.com/cook_german.php - visit this site for more information, photographs and cook books.

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For many centuries, Austria was the heart of Habsburg Empire. This multi-ethnic empire covered, at various times, not only Austria itself, but also neighboring Hungary, parts of Germany and Italy, what is today the Czech Republic. and stretched into the Balkans. The empire finally collapsed in 1918, at the conclusion of World War I, but nevertheless German (especially Bavarian), Hungarian, Italian, eastern European, Jewish influences can all be still seen in modern Austrian cuisine.

When people from overseas think of Austrian cuisine, they perhaps most often think of the country's excellent pastries, cakes and desserts (many of which come from Austria's capital, Vienna), however the country has much else to offer too.

Some popular Austrian dishes include:

- Goulash - Goulash is a beef stew that has its origins in Hungarian cuisine, however Austria has adopted the dish too, and adapted it to local tastes. Goulash is made from beef, onions and red peppers, and flavored with paprika.

- Knödel - Traditional Austrian dumplings. These can be made in a number of different varieties: from dry bread (semmelknödel), from potato (kartoffelknödel), or with the addition of bacon (speckknödel). Knödel may be eaten as a side dish or used in soups.

- Tafelspitz - A boiled mixture of root vegetables and beef.

- Wiener schnitzel - Translated literally from the German, Wiener schnitzel means "Viennese cutlet". The dish is made by dipping thin slices of meat (veal is traditional, but other meats such as pork or even turkey are quite common nowadays) in a wheat flour, eggs and bread crumbs, and then deep-frying. The dish is traditional served with potato salad and a slice of lemon.

Additionally, as already mentioned, Austria is justifiably famous for its desserts. These include:

- Apfel strudel - In English "Apple studel". A dessert made from pastry filled with apples, sugar and raisins. Rum or cinnamon are sometimes added to the filling for extra flavor.

- Kaiserschmarrn - Shreed pancakes, toped with raisins and powdered sugar, and served with fruit compotes.

- Palatschinken - A thin pancake, traditionally filled with apricot jam and sprinked with sugar, although sometimes other fillings may be substituted.

- Sachertorte - A chocolate cake with dark chocolate icing and a apricot jam in the middle.

- Vanillekipferl - A Viennese biscuit. The biscuit is made from ground almonds or hazelnuts and flavored with vanilla. The biscuits are crescent-shaped, the origin of this, according to legend, being to celebrate one of the Habsburg's military victories against the Turks.

Originally published at http://www.recipesmaniac.com/cook_austrian.php - visit this site for more information, photographs and cook books.

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Belgium is well-known through out the world for Ardennes pateé, Belgian chocolate, beers, and of course waffles. French fries (Dutch: Frieten; French: Frites) are extremely popular in Belgium, and many people say the best place to have them is from the ubiquitous stalls found in most Belgian squares, known as "frituur" or "frietkot" (Dutch), or "friture" (French).

The country also has a lot more too offer too - indeed many people say that Belgian cuisine offers the quality of French cuisine but with the portion sizes that you get in German cuisine, and there is in fact a certain truth to that.

Some of the most popular Belgian dishes include:

- Gegratineerd witloof (French: Chicon Gratin) - Endives (a bitter-tasting form of chicory) cooked in melted cheese.

- Kippenwaterzooi (French: Waterzooi de poulet) - Chicken stew, with potatoes, leeks and carrots, with butter, cream and eggs.

- Konijn in Gueuze (French: Lapin á la Gueuze) - Rabbit cooked in Belgian Gueuze beer.

- Luikse sla (French: Salade Liégeoise) - Green bean salad with onions, bacon and vinegar.

- Mosselen-friet (French: Moules frites) - Mussels and French fries.

- Paling In 't Groen (French: Anguilles au vert) - A soup made with eel and mixed herbs.

- Stoemp - Mashed potatoes, usually with bacon and cream, flavored with herbs and spices. Other root vegetables may also sometimes be added.

- Viszooitje (French: Waterzooi de poissons) - Fish stew (made with bass, carp, eel or pike), with potatoes, leeks and carrots, with butter, cream and eggs.

- Vlaamse stoofkarbonaden (French: Carbonnades Flamandes) - Beef-stew, similar to Beef Bourguignon (French: Boeuf bourguignon), but cooked in Belgian beer instead of in red wine.

Originally published at http://www.recipesmaniac.com/cook_belgian.php - visit this site for more information, photographs and cook books.

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Croatian cuisine is sometimes known as "the cuisine of regions", since each part of Croatia has its own distinct culinary traditions, and influences from its neighbors. The cookery of coastal regions shows influences from Roman, Illyrian and Greek cuisine, Italian cuisine, and even French cuisine, whereas inland areas get their influences from Viennese and Austrian cuisine, Hungarian cuisine and Turkish cuisine.

Some popular Croatian dishes include:

- Juha od Mahuna - A vegetable soup made from green beans, as well as carrots, lentils, onions and peas.

- Brudet - Fish stew, served with polenta (boiled cornmeal)

- Gulas - A spicy beef stew, similar to Hungarian cuisine's gulyás (goulash).

- Slavonski Cobanac - Lamb stew originally from Slavonia.

- Istrian stew (Croatian: Istarska jota) - A stew made with bacon, spare ribs, beans, potatoes and sauerkraut, seasoned with garlic.

- Pasticada - A stewed beef dish, originally from Dalmatia (and sometimes known as "Dalmatinska pasticada"). Served with gnocchi (dumplings) or wide noodles.

- Sataras - Minced and roasted vegetables, especially bell peppers.

- Sarma - Sauerkraut rolls with ground (minced) pork and rice.

- Zagrebacki odrezak - Originally from Croatia's capital, Zagreb, this dish consists of thin slices of chicken or veal stuffed with ham and cheese and then sautéed.

- Ðuvec - Stewed vegetables, similar to ratatouille.

- Kulen - Spicy pork sausage, originally from Slavonia.

- Cesnovka - Another variety of spicy pork sausage. Cesnovka has a garlic taste, and originates from the Turopolje region.

- Strukli - A type of ravioli, originally from Zagreb. Strukli normally contains either cheese or apple. In northern parts of the country, they are usually eaten during the Christmas period, with compotes of dried fruits (apples, pears, prunes, etc.).

- Palacinke - Crêpes with sweet fillings.

- Krafne - A type of doughnut (without a hole though). Krafne are usually filled with chocolate, cream, custard or jelly (jam).

- Rozata - A custard pudding, similar to flan.

- Cupavci - A biscuit-like cake which is cut into squares, and then covered with chocolate and dessicated coconut.

- Strudel (Croatian: Savijaca, Strudla) - - The Croatian version of strudel, filled with apple or cheese.

By S. Tanna. Originally published at http://www.recipesmaniac.com/cook_croatian.php - visit this site for more information, photographs and cook books.

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Beans (or black-eyed peas) are a common staple in West Africa and are second only in popularity to rice and its many uses. From plain cooked beans to more elaborate meals like moin-moin (bean cake), it's a healthy vegetable with a flavor all of its own. The meal moin-moin (bean cake) is one of the more popular dishes, and although it takes a while to prepare, it's worth the taste once ready to be served. Traditionally, brown beans are used and are soaked in water for a while to make the skin soft. It is then washed by hand (rubbing between palms) to get rid of the skin. Using a sieve (with preferably tiny holes), it is continuously washed until all beans look white (skinless). This process can be time consuming, so for this recipe, we will use pre-washed, packaged beans (this can be purchased at any tropical food store near you).

Preparation Time: 2 hours

Ingredients [Serves 4-6]: I medium sized bag of pre-washed beans, I large onion (chopped), 3-4 medium-sized chopped tomatoes (optional), 2 small yellow/red peppers, I cup of dry ground crayfish, 4-5 hard-boiled eggs (optional), ½ cup of groundnut oil, seasonings of choice (usually Creole/Greek), 3-4 Maggi cubes (beef flavor), salt and pepper to taste.

Note: Traditionally, plantain/banana leaves are twisted into 'cups' where the bean mixture will be poured into and steamed or cooked. Those can be purchased in a local farmer's market. But to improvise, aluminum foils can also be used. These must be folded into pouches, so the mixture can be scooped into it without leaking, as well as have room for it to be sealed tightly.

Preparation: Soak beans in warm water and wash carefully, draining water once done. In a blender, combine beans, chopped onions, tomatoes, peppers and some water. Blend thoroughly until you get a fine, smooth thick paste (do not make it too thick). If you can still feel hard chunks of beans between your fingers, then you should continue blending until the right texture is achieved. Pour paste into a bowl and add groundnut oil, crayfish, hardboiled eggs (if you're adding this, be sure you mix carefully so you don't crush the eggs), and seasonings.

Since moin-moin is cooked mostly on the steam generated, line the bottom of your pot with an aluminum foil and pour about two cups of water into it. Once you've carefully scooped the paste into each pouch and sealed tightly, place gently into pot. Cover the top of pouches with a grocery bag (within the pot) this helps to generate more steam that enables the moin-moin to cook faster and better. Cover the pot tightly and allow to simmer on medium-heat for about an hour - adding water at various intervals so it doesn't dry out.

To know when your moin-moin is ready, you can stick a fork into it gently. If it comes out 'dry', it's done, if not, allow to cook for a while longer. To serve, simply unwrap the foil and place moin-moin on plate. Garnish with beef stew or it can be eaten with white or Jollof rice.

Enjoy!

KiyaSama is an author on http://www.Writing.Com/ which is a site for Writers.

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Eels are very simple in Tuscany in almost all rivers, streams or the gap is, especially in the valley of Comacchio. In the kitchen, the eel has an important place in many recipes. Here are some of the most popular ways to cook the eel is in Tuscan tradition.

Spit roast eel. And 'typical of the region of Arezzo.

Anguilla Florence style. And 'infused with oil, salt and pepper, then fried with garlic and sage, and then cookedinfusion of oil.

Anguilla steamed (actually very popular in Italy), with garlic, carrots, onions, celery, tomato, sage and parsley.

Anguilla Lucca style. And 'braised with garlic, celery, tomatoes, parsley, rosemary and lemon zest.

"Down the knees catfish. This is a typical recipe of the Lake Massaciuccoli. The name probably comes from the S-shaped, that eels when washed. This is an infiniteThe controversy on this recipe: one maintains that it is actually a type of steamed eel, while others say he should get fried in the wok with wine and parsley, and no tomatoes.

marinated eel. This is typical of Orbetello and a great aperitif. They are shredded, fried, coated with flour and let marinate for long in vinegar, garlic, bay leaf and pepper for at least a month. It 's a method of food preservation called escabeche, very popular in the western MediterraneanSpace.

"Smoked" eels. This is a recipe from the region of Orbetello. The preparation is quite complex. Eels are rubbed with ashes and salt, soil, marked on the back, washed with water and dry with vinegar and let in the Tuscan if you are drying clothes in tomato sauce salt and pepper, and suspended above the hood, not smoking. Finally, cut and fried in oil and vinegar.

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slow cooking is a great way to healthy, low fat foods that are relatively inexpensive, simple and requires very little time to prepare food. If you have already prepared a meal in a crock pot, this is probably one of the easiest ways to prepare dinner. Basically, add the vegetables, spices and broth and 24 hours after a meal was born.

In force in the Pizza Chinese takeaway is not a life salted for those who want variety and are tired of having to paymediocre local food burger joint. Eating healthy with exercise is the key to longevity and quality of life.

A slow cooker is a wonderful tool kitchen throughout the year can be used on:

Winter: Have you ever in your home with the tenacious struggle of transport, a hint of a scent emanitating this rich dish of beef stew or chicken Noodle Soup? A sensation of heat is on you as your mind immediately flashes to your childhood, when Mom had aGreat soup simmering on the stove as you just play in the snow.

Spring: spaghetti sauce simmering all day with big meatballs and Italian spices offer a taste turn pinches the palate.

Summer: tomatoes, sugar cane, spices, onions, garlic, cook, 24 hours and spread over the ribs or grilled chicken - delicious!

Fall: Pumpkin Spice, apple juice, nutmeg and cinnamon - a large infusion of cider, the young ghosts and goblins will be kept warmto collect during this trip delicious cakes.

Cakes Slow Cooker Slow Cooker Chile is a versatile device that is used for many people to create unique dishes with an exotic touch. slow cooking is a way families can take time and money in a stew That remains frozen and removed for a great quick lunch or dinner the next day warmed up again to save.

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