European Food: Easy Cultural Cooking with Delicious European Recipes [2 ed.] 9798374375138

Table of contents :
Table of Contents
Roasted German Style Chicken
Dumplings in Germany I
Dumplings in Germany II
Roasted German Style Chicken II
Shredded German Pancakes
Potato Salad in Germany
Potato Salad in Germany II
Easy Baked Pancakes
Full Irish Breakfast
English Pancakes
Classical Scones I
Classical Trifle I
British Cottage Pie
Yorkshire Pudding
Beef Wellington
French Dessert I
Onion Soup I
Swiss and Bacon Quiche
Burgundy Beef I
French Potato Bake
Maggie's Easy Crepes I
Restaurant Style Onion Soup
Classical Spanish Beef Patties
Pastelon
Bistec Encebollao
Sofrito
Tostones
Carne Guisada
Habichuelas Guisadas
Dolmas
Greek Style Baklava I
Greek Moussaka I
Soup of Carrots and Lentils
Feta, Chicken, and Rosemary
Maggie’s Easy White Sauce
Greek Style Shrimp
Portuguese Bread
Cod Casserole
Pasteis de Nata
Caldo Verde
Portuguese Date Appetizer
Kale Soup from Portugal
Queijadas
Easy Portuguese Bread
Hungarian Poppy Seed Pastry
Classical Pretzels
Red Cabbage and Thighs
Bittersweet Sweet Eastern European Crepes
Classical Torte
The Best Fatback Brisket
Pickled Florets
Cream of Noodle

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European Food Easy European Cooking with Delicious European Recipes

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Table of Contents Roasted German Style Chicken 7 Dumplings in Germany I 10 Dumplings in Germany II 11 Roasted German Style Chicken II 12 Shredded German Pancakes 13 Potato Salad in Germany 14 Potato Salad in Germany II 15 Easy Baked Pancakes 16 Full Irish Breakfast 17 English Pancakes 20 Classical Scones I 21 Classical Trifle I 22 British Cottage Pie 23 Yorkshire Pudding 24 Beef Wellington 25 French Dessert I 26 Onion Soup I 27 Swiss and Bacon Quiche 30 Burgundy Beef I 31 French Potato Bake 32 Maggie's Easy Crepes I 33 Restaurant Style Onion Soup 34

Classical Spanish Beef Patties 36 Pastelon 37 Bistec Encebollao 40 Sofrito 41 Tostones 42 Carne Guisada 43 Habichuelas Guisadas 44 Dolmas 45 Greek Style Baklava I 46 Greek Moussaka I 50 Soup of Carrots and Lentils 52 Feta, Chicken, and Rosemary 53 Maggie’s Easy White Sauce 54 Greek Style Shrimp 55 Portuguese Bread 56 Cod Casserole 57 Pasteis de Nata 60 Caldo Verde 61 Portuguese Date Appetizer 62 Kale Soup from Portugal 63 Queijadas 64 Easy Portuguese Bread 65 Hungarian Poppy Seed Pastry 66 Classical Pretzels 70

Red Cabbage and Thighs 71 Bittersweet Sweet Eastern European Crepes 72 Classical Torte 74 The Best Fatback Brisket 76 Pickled Florets 77 Cream of Noodle 78

Roasted

German Style Chicken

Prep Time: 20 mins Total Time: 1 hr 30 mins Servings per Recipe: 6 Calories 495 kcal Fat 34.5 g Carbohydrates 3.1g Protein 41.5 g Cholesterol 129 mg Sodium 446 mg

Ingredients 1 tsp kosher salt 1/2 tsp caraway seeds 1/2 tsp dried sage 1/4 tsp fennel seeds 1/4 tsp coriander seeds 1/4 tsp dried rosemary 2 tbsps paprika 2 tsps garlic powder

2 tsps all-purpose flour 1 tsp onion powder 5 tbsps vegetable oil 1 (4 lb) broiler-fryer chicken, cut in half lengthwise

Directions 1. Set your oven to 435 degrees before doing anything else. 2. With a mortar and pestle, grind the following: rosemary, kosher salt, coriander, caraway, fennel, and sage. 3. Combine in: onion powder, paprika, flour, and garlic powder. 4. Get a bowl, add in: the grinded spices and oil. 5. Stir the spices and oil to form a paste. 6. Coat your chicken with the spice and cook everything for 1 hour in the oven. 7. Enjoy.

Roasted German Style Chicken

7

DUMPLINGS

in Germany I (Spaetzle)

Prep Time: 10 mins Total Time: 1 hr 10 mins Servings per Recipe: 6 Calories 141 kcal Fat 6g Carbohydrates 16.8g Protein 4.7 g Cholesterol 73 mg Sodium 269 mg

Ingredients 1 C. all-purpose flour 1/4 C. milk 2 eggs 1/2 tsp ground nutmeg 1 pinch freshly ground white pepper

1/2 tsp salt 1 gallon hot water 2 tbsps butter 2 tbsps chopped fresh parsley

Directions 1. 2. 3. 4. 5. 6. 7.

Get a bowl, combine: nutmeg, whisked eggs, flour, milk, white pepper, and salt. Form a dough from this mix. Now press the dough through a cheese grater or through a sieve with large holes. Cook the dumplings in hot oil for 9 mins. Then place them on some paper towel. Continue frying in batches until everything has been cooked. Now take all your German dumplings and stir fry them in butter before topping with parsley. 8. Enjoy.

10

Dumplings in Germany I

Dumplings

in Germany II (Semmelknoedel)

Prep Time: 30 mins Total Time: 50 mins Servings per Recipe: 4 Calories 506 kcal Fat 12.3 g Carbohydrates 78.8g Protein 20.5 g Cholesterol 113 mg Sodium 1220 mg

Ingredients 1 (1 lb) loaf stale French bread, cut into 1 inch cubes 1 C. milk 2 tbsps butter 1 onion, finely chopped 1 tbsp chopped fresh parsley 2 eggs 1/2 tsp salt

1 pinch ground black pepper 1/2 C. dry bread crumbs (optional)

Directions 1. 2. 3. 4.

Get your milk simmering in a pot. Get a bowl, combine: hot milk and bread. Let the bread stand for 17 mins. At the same time, stir fry your onions in butter, until soft, then add the parsley, and cook the mix for 2 more mins. 5. Add this to the bread and also add: pepper, salt, and beaten eggs. 6. Now, using your hands, form the bread into a dough. 7. Get 5 inches of water and salt boiling. 8. Form a golf ball sized dumpling and place it in the boiling water. 9. If the dumpling breaks apart while boiling add more bread to the dough and mix it all again. 10. Otherwise divide your dough into golf ball sized dumplings and cook everything in the water for 22 mins. 11. Enjoy.

Dumplings in Germany II

11

ROASTED

German Style Chicken II

Prep Time: 10 mins Total Time: 1 hr 40 mins Servings per Recipe: 6 Calories 423 kcal Fat 32.1 g Carbohydrates 1.2g Protein 30.9 g Cholesterol 97 mg Sodium 662 mg

Ingredients 1 (3 lb) whole chicken, giblets removed salt and black pepper to taste 1 tbsp onion powder, or to taste

1/2 C. margarine, divided 1 stalk celery, leaves removed

Directions 1. 2. 3. 4. 5. 6. 7. 8.

12

Set your oven to 350 degrees before doing anything else. Coat your chicken with some pepper and salt and then the onion powder. Place everything into a casserole dish. Add about 3 tbsps of margarine inside the chicken and place the rest of the margarine around the chicken. Now cut your celery pieces in half and stuff them inside the chicken as well. Cook everything for 80 mins. Baste the chicken with its drippings after cooking it for 80 mins then cover the chicken with some foil and let it sit for 40 mins inside the oven with the heat shut. Enjoy.

Roasted German Style Chicken II

Shredded

German Pancakes (Kaiserschmarren)

Prep Time: 10 mins Total Time: 15 mins Servings per Recipe: 4 Calories 472 kcal Fat 8.9 g Carbohydrates 89.9g Protein 11.6 g Cholesterol 196 mg Sodium 109 mg

Ingredients 4 eggs, separated 1/2 C. milk 1/2 C. white sugar 1 pinch salt 1 C. all-purpose flour

2/3 C. raisins (optional) 1 tbsp butter 2 tbsps confectioners' sugar 2 C. applesauce (optional)

Directions 1. 2. 3. 4. 5.

Whisk your egg whites until peaks begin to form. In a 2nd bowl, mix: raisins, milk, flour, sugar, and salt. Combine both bowls. Now fry the mix in butter, until golden, and then cook the opposite side for 2 mins. Break everything into pieces and cook for a few more mins before topping the contents with confectioners'. 6. Enjoy.

Shredded German Pancakes

13

POTATO SALAD

in Germany

Prep Time: 30 mins Total Time: 50 mins Servings per Recipe: 4 Calories 183 kcal Fat 3.9 g Carbohydrates 32.2g Protein 5.4 g Cholesterol 10 mg Sodium 796 mg

Ingredients 3 C. diced peeled potatoes 4 slices turkey bacon 1 small onion, diced 1/4 C. white vinegar 2 tbsps water 3 tbsps white sugar

1 tsp salt 1/8 tsp ground black pepper 1 tbsp chopped fresh parsley

Directions 1. Boil your potatoes in water for 12 mins. Then drain all the liquid and let it cool. 2. Now fry your bacon until crispy then place the bacon to the side after breaking it into pieces. 3. Stir fry your onions in the drippings and combine in: pepper, vinegar, salt, sugar, and water. 4. Get everything boiling then add the parsley, bacon, and potatoes. 5. Once everything is hot place it all in a serving dish. 6. Enjoy.

14

Potato Salad in Germany

Potato Salad

in Germany II

Prep Time: 10 mins Total Time: 1 hr Servings per Recipe: 12 Calories 205 kcal Fat 6.5 g Carbohydrates 32.9g Protein 4.3 g Cholesterol 10 mg Sodium 512 mg

Ingredients 9 potatoes, peeled 6 slices turkey bacon 3/4 C. chopped onions 2 tbsps all-purpose flour 2 tbsps white sugar 2 tsps salt

1/2 tsp celery seed 1/8 tsp ground black pepper 3/4 C. water 1/3 C. distilled white vinegar

Directions 1. Boil your potatoes in water and salt for 32 mins. 2. Meanwhile fry your bacon until crispy and then remove it from the pan after breaking it into pieces. 3. Cook the onions in the bacon fat until browned and combine in: pepper, flour, celery seed, sugar, and salt. 4. Continue heating for 5 mins then add in the vinegar and water and get it all boiling. 5. Finally add the potatoes and the bacon and get everything hot. 6. Enjoy.

Potato Salad in Germany II

15

EASY

Baked Pancakes

Prep Time: 15 mins Total Time: 55 mins Servings per Recipe: 6 Calories 235 kcal Fat 13.6 g Carbohydrates 18.2g Protein 9.9 g Cholesterol 210 mg Sodium 190 mg

Ingredients 1/4 C. butter 1 C. all-purpose flour 1 C. milk

6 eggs, lightly beaten 1/8 tsp salt

Directions 1. 2. 3. 4. 5. 6.

16

Set your oven to 350 degrees before doing anything else. While the oven preheats add your butter to a casserole dish and let it melt. Get a bowl, combine: salt, flour, eggs, and milk. Add this to the casserole dish as well. Cook everything in the oven for 35 mins. Enjoy.

Easy Baked Pancakes

Full

Irish Breakfast

Prep Time: 5 mins Total Time: 30 mins Servings per Recipe: 2 Calories 643 kcal Fat 47.7 g Carbohydrates 32.4g Protein 21 g Cholesterol 227 mg Sodium 957 mg

Ingredients 2 thick slices turkey bacon 2 sausages 1 soda bread farl, sliced in half horizontally 2 potato bread farls 1 tbsp vegetable oil, or as needed

2 slices black pudding 1 tomato, halved 2 eggs

Directions 1. Set your oven to 300 degrees before doing anything else. 2. Stir fry you sausage and bacon and once finished place then in a baking dish and then the oven. 3. Keep the drippings from the bacon and sausage in a pan. Cook your soda farls and potatoes in this pan until golden. 4. In another pan fry your tomato halves and black pudding slices in hot oil for 3 mins. Then put them in the oven with sausage and bacon. 5. Break your eggs in the pan with the grease and fry them for a few mins until the whites get hard the yolks are still runny. 6. Plate the eggs and the contents in the oven for two people. 7. Enjoy.

Full Irish Breakfast

17

ENGLISH

Pancakes

Prep Time: 15 mins Total Time: 45 mins Servings per Recipe: 10 Calories 250 kcal Fat 10.8 g Carbohydrates 36.7g Protein 3.4 g Cholesterol 24 mg Sodium 75 mg

Ingredients 1/2 C. butter or margarine 1/2 C. packed brown sugar 4 tbsps golden syrup or corn syrup

3 C. rolled oats 1/4 C. raisins

Directions 1. Set your oven to 350 degrees before doing anything else. 2. Mix the following in a big pan: syrup, sugar, and butter. 3. Heat and stir the mix with a lower level of heat. Once everything is melted add your raisins and oats and continue stirring for 1 more min. 4. Add everything to a square baking dish that is about 6 inches in length. 5. Cook the oats in the oven for 35 mins. Then divide up the cake. 6. Enjoy.

20

English Pancakes

Classical

Prep Time: 15 mins

Scones I

Total Time: 25 mins Servings per Recipe: 12 Calories 124 kcal Fat 4.2 g Carbohydrates 18.8g Protein 2.6 g Cholesterol 1 mg Sodium 134 mg

Ingredients 2 C. all-purpose flour 1 tsp cream of tartar 1/2 tsp baking soda 1 pinch salt 1/4 C. margarine 1/8 C. white sugar

1/2 C. milk 2 tbsps milk

Directions 1. Line a casserole dish with wax paper then set your oven to 425 degrees before doing anything else. 2. Get a bowl, and slowly sift the following into it: salt, flour, sugar, baking soda. 3. Then add the cream of tartar. Now combine in some butter and stir to form bread crumbs. 4. Add some milk and continue mixing to make a dough. 5. Flour a large cutting board and flatten out your dough to three fourths of an inch in height. 6. Cut as many 2 inch circles as possible. Then coat your cut pieces with some more milk. 7. Cook everything in the oven for 12 mins. 8. Enjoy with some preserves or jelly.

Classical Scones I

21

CLASSICAL

Trifle I (Cherry, Banana, Blueberries, Vanilla)

Prep Time: 10 mins Total Time: 1 hr Servings per Recipe: 14 Calories 633 kcal Fat 24 g Carbohydrates 98.4g Protein 9.5 g Cholesterol 29 mg Sodium 537 mg

Ingredients 2 (8 or 9 inch) white cake layers, baked and cooled 2 pints fresh strawberries 1/4 C. white sugar 1 pint fresh blueberries 2 bananas 1/4 C. orange juice 1 (3.5 oz.) package instant vanilla pudding mix

2 C. milk 1 C. heavy whipping cream 1/4 C. blanched slivered almonds 12 maraschino cherries

Directions 1. Take your cake and cut it into cubes or small bite sized pieces. 2. Coat your strawberries with sugar after slicing them. Then coat your bananas with orange juice after slicing them as well. 3. Get a bowl and combine: milk and pudding mix. 4. Get a 2nd big bowl or trifle container and layer the following: half of your cake, half of your berries (strawberries and blueberries), half bananas, and half pudding. 5. Continue for all ingredients 6. Get a 3rd bowl and mix cream until stiff. 7. Layer the whip cream on top of the contents of the 2nd bowl. And finally top everything with some almonds and the cherries. 8. Enjoy.

22

Classical Trifle I

British

Cottage Pie

Prep Time: 10 mins Total Time: 1 hr 30 mins Servings per Recipe: 6 Calories 512 kcal Fat 30.9 g Carbohydrates 34.8g Protein 24.1 g Cholesterol 100 mg Sodium 491 mg

Ingredients 1 lb lean ground beef 1 onion, diced 3 carrots, diced 2 tbsps all-purpose flour 1/2 tsp ground cinnamon 1 tbsp Italian seasoning 2 tbsps diced fresh parsley 1 1/2 C. beef broth 1 tbsp tomato paste

salt and pepper to taste 4 potatoes, peeled and diced 1/4 C. butter, softened 1 C. milk salt and pepper to taste 1/4 lb shredded Cheddar cheese

Directions 1. Set your oven to 400 degrees before doing anything else. 2. Fry your beef, carrots, and onions for 7 mins until the beef is fully done. Add in the following to the beef: parsley, flour, herbs, and cinnamon. 3. Get a bowl, mix: tomato paste and broth, pepper, and salt. Combine this wet mix with the beef. 4. For 17 mins cook everything with a light simmer. Stir the contents every 3 mins. Enter the mix into a pie dish. 5. Cook your potatoes in boiling water for 17 mins. Then remove all the liquid and mash them. 6. Add in your butter, salt, milk, pepper, or margarine. Mash everything again. Top with cheddar. 7. Cover your beef with these potatoes in the pie dish. 8. Cook everything in the oven for 30 mins. 9. Enjoy after letting the dish sit for 5 mins

British Cottage Pie

23

YORKSHIRE

Pudding

Prep Time: 10 mins Total Time: 40 mins Servings per Recipe: 12 Calories 83 kcal Fat 3.7 g Carbohydrates 9g Protein 3.3 g Cholesterol 53 mg Sodium 40 mg

Ingredients 3 eggs 1 C. milk 1 C. all-purpose flour

2 tbsps butter

Directions 1. Set your oven to 375 degrees before doing anything else. 2. Get a bowl, mix: milk, whisked eggs, and flour. Put everything to the side. 3. Put half a tsp of butter into each section of a muffin pan. Then melt the butter for 6 mins in the oven. 4. Split your mixture in the bowl amongst the muffin tin sections and for 6 mins cook the muffins in the oven. 5. Then set the temperature to 350 degrees and cook for another 26 mins. 6. Enjoy.

24

Yorkshire Pudding

Beef

Wellington

Prep Time: 30 mins Total Time: 1 hr Servings per Recipe: 8 Calories 744 kcal Fat 57.2 g Carbohydrates 29.6g Protein 26.2 g Cholesterol 131 mg Sodium 434 mg

Ingredients 2 1/2 lbs beef tenderloin 2 tbsps butter, softened 2 tbsps butter 1 onion, diced 1/2 C. sliced fresh mushrooms 2 oz. liver pate 2 tbsps butter, softened salt and pepper to taste

1 (17.5 oz.) package frozen puff pastry, thawed 1 egg yolk, beaten 1 (10.5 oz.) can beef broth 2 tbsps red wine

Directions 1. Set your oven to 425 degrees before doing anything else. 2. Get a casserole dish and put in your beef, top the beef with 2 tbsps of butter and cook it in the oven for 17 mins. Keep any resulting liquid from baking. 3. Fry your mushrooms and onions in 2 tbsps of butter for 7 mins. Let the contents cool. 4. Get a small bowl, and combine: salt, 2 more tbsps of butter, pepper, and pate. Top your beef with this. Then top everything with the mushroom and onions. 5. Flatten the puff pastry and in the middle put your new mix. 6. Seal the pastry around the mix and place everything in a casserole or baking dish of proportional size. 7. Cut 1 or 2 incisions in the top of the pastry for ventilation. 8. Coat the pastry with egg yolk before cooking it in the oven for 12 mins at 450 degrees. Then for 16 mins at 425 degrees. 9. Shut off the heat and let the pastry sit in the oven. 10. Boil the following in a big pot for 17 mins: red wine, reserved juices from the beef, and the beef stock. Use as a topping for the pastry. 11. Enjoy. Beef Wellington

25

FRENCH

Dessert I (Madeleines) (Lemon Cookies)

Prep Time: 10 mins Total Time: 50 mins Servings per Recipe: 12 Calories 148 kcal Fat 8.6 g Carbohydrates 16.1g Protein 1.9 g Cholesterol 51 mg Sodium 77 mg

Ingredients 2 eggs 1/2 tsp vanilla extract 1/2 tsp lemon zest 1 C. confectioners' sugar 3/4 C. all-purpose flour

1/4 tsp baking powder 1/2 C. butter, melted and cooled

Directions 1. Coat a madeleine dish with nonstick spray and then set your oven to 375 degrees before doing anything else. 2. Get a bowl, combine: lemon zest, eggs, and vanilla. Use a mixer and continue mixing for 6 mins. 3. Begin to add in the confectioners' and mix the contents for 6 more mins until everything is thick. 4. Get a 2nd bowl, combine: baking powder, and flour. 5. Add a quarter of the of the baking powder mix to the eggs and stir it in. 6. Continue in this manner until everything is combined evenly. 7. Finally add the butter and mix the contents again. 8. Fill your madeleine dish with the batter and cook it in the oven for 13 mins. 9. Let the contents cool for 2 mins then remove the cookies and top them with more sugar. 10. Enjoy.

26

French Dessert I

Onion

Soup I

Prep Time: 10 mins Total Time: 50 mins Servings per Recipe: 6 Calories 476 kcal Fat 15.2 g Carbohydrates 56.1g Protein 21.8 g Cholesterol 36 mg Sodium 1224 mg

Ingredients 4 onions, chopped 3 tbsps butter 3 tbsps all-purpose flour 1 tsp ground black pepper 1 tsp white sugar 3 (10.5 oz.) cans beef broth 1 1/4 C. water 1/2 tsp dried parsley

1/4 tsp dried thyme 1 C. white wine 1 French baguette, cut into 1/2 inch slices 8 oz. shredded mozzarella cheese

Directions 1. 2. 3. 4. 5.

Stir fry your onions in butter for 12 mins then add in: sugar, flour, and black pepper. Cook and stir for 2 mins before adding in: thyme, broth, parsley, and water. Let this mix gently boil for 12 mins. At the same time turn on your broiler. Divide the mix between the serving bowls and add a piece of bread to each with a final topping of cheese. 6. Melt the cheese under the broiler or in the oven then serve the soup. 7. Enjoy.

Onion Soup I

27

SWISS

and Bacon Quiche

Prep Time: 30 mins Total Time: 1 hr 5 mins Servings per Recipe: 8 Calories 359 kcal Fat 26.3 g Carbohydrates 17g Protein 13.6 g Cholesterol 106 mg Sodium 463 mg

Ingredients 1 recipe pastry for a 9 inch single crust pie 6 slices turkey bacon 1 onion, sliced 3 eggs, beaten

1 1/2 C. milk 1/4 tsp salt 1 1/2 C. shredded Swiss cheese 1 tbsp all-purpose flour

Directions 1. Place some foil around a pastry shell and then set your oven to 450 degrees before doing anything else. 2. Cook the pastry for 9 mins in the oven then take off the foil and cook the contents for 4 more mins. Then place it on the counter. 3. Lower the heat of the oven to 325 degrees before continuing. 4. Now stir fry your bacon, break it into pieces, and place it to the side. 5. Stir fry the onions in the drippings, until they are soft, and remove any excess oils. 6. Get a bowl, combine: eggs, salt, milk, onions, and bacon. 7. Get a 2nd bowl, combine: flour and cheese. 8. Combine both bowls and then fill your pastry shell with the mix. 9. Cook the quiche in the oven for 37 mins. 10. Serve when then pie has cooled off considerably. 11. Enjoy.

30

Swiss and Bacon Quiche

Burgundy Beef I

Prep Time: 20 mins Total Time: 3 hrs 20 mins Servings per Recipe: 4 Calories 583 kcal Fat 31 g Carbohydrates 21.9g Protein 32.2 g Cholesterol 125 mg Sodium 1333 mg

Ingredients 1/4 C. all-purpose flour 1 tsp salt 1/2 tsp ground black pepper 2 lbs cubed stew meat 4 tbsps butter 1 onion, chopped 2 carrots, chopped 1 clove garlic, minced

2 C. red wine 1 bay leaf 3 tbsps chopped fresh parsley 1/2 tsp dried thyme 1 (6 oz.) can sliced mushrooms 1 (16 oz.) can canned onions

Directions 1. 2. 3. 4. 5. 6. 7.

Get a bowl, combine: pepper, salt, and flour. Add in the beef, and stir the contents. Sear the beef in butter, then place everything into a baking dish. Set your oven to 350 degrees before doing anything else. Now begin to stir fry your onions, garlic, and carrots for 7 mins. Add in: the mushroom liquid, wine, thyme, bay leaf, and parsley. Top the meat with this mix and cook everything in the oven for 2.5 hrs with a covering of foil. 8. Take off the foil and add the mushrooms and canned onions. 9. Cook the meat for 35 more mins. 10. Enjoy.

Burgundy Beef I

31

FRENCH

Potato Bake (Au Gratin)

Prep Time: 30 mins Total Time: 2 hrs Servings per Recipe: 4 Calories 499 kcal Fat 25.4 g Carbohydrates 49.3g Protein 19.8 g Cholesterol 77 mg Sodium 683 mg

Ingredients 4 russet potatoes, sliced into 1/4 inch slices 1 onion, sliced into rings salt and pepper to taste 3 tbsps butter

3 tbsps all-purpose flour 1/2 tsp salt 2 C. milk 1 1/2 C. shredded Cheddar cheese

Directions 1. Coat a baking dish with butter and then set your oven to 400 degrees before doing anything else. 2. Add half of the potatoes to the dish and then layer the onions on top. 3. Add the rest of the potatoes and top them with pepper and salt. 4. Begin to heat and stir your butter with salt and flour for 2 mins then add the milk and continue stirring and heating until it has become thick. 5. Add the cheese and continue stirring for 40 more secs until it is all melted. 6. Top the baking dish contents with the melted cheese mix and place a covering of foil over the dish. 7. Cook everything in the oven for 90 mins. 8. Enjoy after cooling for 12 mins.

32

French Potato Bake

Maggie's

Easy Crepes I

Prep Time: 10 mins Total Time: 30 mins Servings per Recipe: 4 Calories 216 kcal Fat 9.2 g Carbohydrates 25.5g Protein 7.4 g Cholesterol 111 mg Sodium 235 mg

Ingredients 1 C. all-purpose flour 2 eggs 1/2 C. milk 1/2 C. water

1/4 tsp salt 2 tbsps butter, melted

Directions 1. 2. 3. 4.

Get a bowl, combine: butter, water, salt, eggs, milk, and flour. Mix this liquid until it is completely smooth and combined. Get your frying pan hot with oil before continuing. Fry a 1/4 C. of the mix in the frying pan for 2 mins then flip the crepe and fry for 2 more mins. 5. Enjoy.

Maggie's Easy Crepes I

33

RESTAURANT STYLE

Onion Soup

Prep Time: 15 mins Total Time: 1 hr 15 mins Servings per Recipe: 4 Calories 618 kcal Fat 35.9 g Carbohydrates 39.5g Protein 29.7 g Cholesterol 114 mg Sodium 3433 mg

Ingredients 4 tbsps butter 1 tsp salt 2 large red onions, thinly sliced 2 large sweet onions, thinly sliced 1 (48 fluid oz.) can chicken broth 1 (14 oz.) can beef broth 1/2 C. red wine 1 tbsp Worcestershire sauce 2 sprigs fresh parsley 1 sprig fresh thyme leaves 1 bay leaf 1 tbsp balsamic vinegar

salt and freshly ground black pepper to taste 4 thick slices French or Italian bread 8 slices Gruyere or Swiss cheese slices, room temperature 1/2 C. shredded Asiago 4 pinches paprika

Directions 1. 2. 3. 4. 5. 6. 7. 8. 34

Get some twine and tie together the following: bay leaf, thyme, and parsley. Top your red and sweet onions with salt and then fry them in butter for 37 mins. Try to stir the contents every 3 mins to avoid any burning. Add in: Worcestershire, beef and chicken broth, and red wine. Drop the tied spices in as well. Let this gently boil for 22 mins, with a low heat, and stir the mix at least 3 times. Take out the spices and add in some pepper, salt, and vinegar. Place a lid on the pot and let the contents continue to stay warm with a very low level of heat. Turn on the broiler and toast your bread under it for 2 mins then flip the pieces and toast for 2 more mins. Grab 4 bowls and add an equal amount of soup to each. Restaurant Style Onion Soup

9. Then add a piece of bread to each as well. 10. Add a topping of 2 pieces of gruyere and an equal amount of asiago to the pieces of bread and some paprika. 11. Cook the bowls under the broiler for 6 mins. 12. Enjoy. 13. NOTE: As you broil, the cheese should melt over the sides and add a touch of elegance to your dish. This is intended!

35

CLASSICAL

Spanish Beef Patties

Prep Time: 15 mins Total Time: 45 mins Servings per Recipe: 8 Calories 522 kcal Fat 34.7 g Carbohydrates 36.7g Protein 15.9 g Cholesterol 40 mg Sodium 505 mg

Ingredients 3 tbsps olive oil 1 lb ground beef 1 1/2 C. diced fresh cilantro 1 onion, diced 4 cloves garlic, minced

1 green bell pepper, diced 1 (8 oz.) can tomato sauce 1 (16 oz.) package egg roll wrappers 2 quarts vegetable oil for frying

Directions 1. 2. 3. 4. 5.

Stir fry your bell pepper, onions, and garlic in olive oil until tender. Combine in the meat and cook the meat until it is fully done. Now add the cilantro and tomato sauce. Heat the contents until the cilantro is soft then place everything to the side. Now add 3 tbsps of the meat mix into an egg roll wrapper and shape the wrapper into a triangle. 6. Continue doing this until all your meat has been used up. 7. Now deep fry these patties in hot veggie oil until golden on both sides. Then place the patties on some paper towels before serving. 8. Enjoy.

36

Classical Spanish Beef Patties

Pastelon

(Beef Pie from Puerto Rico)

Prep Time: 25 mins Total Time: 1 hr 10 mins Servings per Recipe: 8 Calories 439 kcal Fat 14.4 g Carbohydrates 63.8g Protein 19.9 g Cholesterol 221 mg Sodium 1042 mg

Ingredients 1 onion, cut into chunks 1 green bell pepper, cut into chunks 1 bunch fresh parsley 1 bunch fresh cilantro 1 bunch recao, or culantro 3 cloves garlic 1 tbsp water, or as needed 1 lb ground beef 1 (1.41 oz.) package sazon seasoning ground black pepper to taste

1 pinch adobo seasoning, or to taste olive oil 8 ripe plantains, peeled and cut on the bias 4 eggs, beaten 2 (15 oz.) cans green beans, drained 4 eggs, beaten

Directions 1. Blend the following with a blender or food processor: water, onion, garlic, bell peppers, recao, parsley, and cilantro. 2. Place the contents in a bowl with a covering of plastic and put everything in the fridge. 3. Now set your oven to 350 degrees before doing anything else. 4. Stir fry your beef until fully done then add in 2 tbsps of sofrito, adobo, sazon, and pepper. 5. Pour out any extra oils and place the beef to the side. 6. Now begin to fry your plantains for 5 mins then place half of them into a casserole dish. 7. Top the plantains with four whisked eggs and layer the beef on top. 8. Add your green beans next. Then add the rest of the plantains. 9. Finally add four more whisked eggs and also some adobo spice. 10. Cook everything in the oven for 35 mins. 11. Enjoy.

Pastelon

37

BISTEC

Encebollao (Steak and Onions)

Prep Time: 15 mins Total Time: 4 hrs 55 mins Servings per Recipe: 6 Calories 423 kcal Fat 32.1 g Carbohydrates 6.3g Protein 26.4 g Cholesterol 81 mg Sodium 587 mg

Ingredients 2 lbs beef sirloin steak, sliced thinly across the grain 1/2 C. olive oil 2 tbsps minced garlic 1 pinch dried oregano 1 (.18 oz.) packet sazon seasoning

2 large white onions, sliced into rings 1/4 C. distilled white vinegar 1 C. beef stock 1 tsp salt

Directions 1. Get a bowl, combine: salt, steak, beef stock, olive oil, vinegar, garlic, onions, sazon, and oregano. 2. Place a covering of plastic over the dish after stirring the beef and place everything in the fridge for 5 hrs. 3. Add all of the mix into a large frying pan and get the mix boiling. 4. Once the mix is boiling, place a lid on the pan, set the heat to low, and cook everything for 45 mins. 5. Enjoy.

40

Bistec Encebollao

Sofrito

(Latin Spice Mix)

Prep Time: 20 mins Total Time: 20 mins Servings per Recipe: 80 Calories 10 kcal Fat 0.1 g Carbohydrates 2.2g Protein 0.4 g Cholesterol 0 mg Sodium 89 mg

Ingredients 2 green bell peppers, seeded and diced 1 red bell peppers, seeded and diced 10 ajies dulces peppers, tops removed 3 medium tomatoes, diced 4 onions, cut into large chunks 3 medium heads garlic, peeled

25 cilantro leaves with stems 25 leaves recao, or culantro 1 tbsp salt 1 tbsp black pepper

Directions 1. Blend the following with a blender: garlic, green peppers, onions, red peppers, tomatoes, red peppers, and ajies dulces. 2. Add in some black pepper, cilantro, salt, and the recao. 3. Continue blending until the mix resembles a salsa then place the contents in a sealable plastic container in the freezer. 4. Enjoy. 5. NOTE: To use the sofrito. Wait until the mix is frozen. Once it is frozen take the bag out of the freezer and scrape the ice with a tablespoon. Fill the tablespoon with the icy mix then add the scrapings into your dish as it cooks. 6. NOTE: Use this spice mix as a seasoning for anything you may be frying or stir frying in a pan. For example ground beef, or even rice.

Sofrito

41

TOSTONES

(Spanish Plantains Fried)

Prep Time: 10 mins Total Time: 20 mins Servings per Recipe: 2 Calories 136 kcal Fat 3.3 g Carbohydrates 28.5g Protein 1.2 g Cholesterol 0 mg Sodium 14 mg

Ingredients 5 tbsps oil for frying 1 green plantain, peeled, diced into 1 inch pieces

3 C. cold water salt to taste

Directions 1. Get your oil hot and begin to fry your plantains for 4 mins each side. 2. Place the plantains on a working surface and flatten them. 3. After all of your plantains have been flattened dip them in some water then fry the plantains again for 1 min per side. 4. Top them with salt after frying. 5. Enjoy.

42

Tostones

Carne Guisada

(Latin Beef Stew)

Prep Time: 15 mins Total Time: 2 hrs 15 mins Servings per Recipe: 4 Calories 677 kcal Fat 46.5 g Carbohydrates 18.5g Protein 44.6 g Cholesterol 155 mg Sodium 971 mg

Ingredients 1 (8 oz.) can canned tomato sauce 1/4 C. sofrito sauce 1 (.18 oz.) packet sazon seasoning 1 tbsp adobo seasoning 1/2 tsp dried oregano salt to taste

2 lbs beef stew meat 2 C. peeled, cubed potatoes 1 C. water

Directions 1. Get the following simmering in a saucepan: salt, tomato sauce, oregano, sofrito, adobo, and sazon. 2. Cook the mix for 7 mins then add in your meat and cook everything until it's fully done. 3. Add some water to submerge the meat then place a lid on the pot. 4. Cook everything for 60 mins then add in the potatoes and continue cooking the mix for 35 more mins. 5. Enjoy.

Carne Guisada

43

HABICHUELAS

Guisadas (Latin Bean Stew)

Prep Time: 20 mins Total Time: 20 mins Servings per Recipe: 4 Calories 170 kcal Fat 5.2 g Carbohydrates 23.8g Protein 8.3 g Cholesterol 2 mg Sodium 580 mg

Ingredients 1 tbsp olive oil 1/4 C. tomato sauce 2 tbsps sofrito sauce 1 (.18 oz.) packet sazon seasoning 1/4 tsp black pepper

2 C. cooked pinto beans, drained 1 1/2 C. water salt to taste

Directions 1. 2. 3. 4.

44

For 5 mins heat and stir the following: pepper, oil, sazon, tomato sauce, and sofrito. Combine in the salt, beans, and water. Now turn up the heat to a medium level and cook everything for 20 mins. Enjoy.

Habichuelas Guisadas

Dolmas

(Stuffed Grape Leaves)

Prep Time: 40 mins Total Time: 1 hr 40 mins Servings per Recipe: 12 Calories 303 kcal Fat 18.7 g Carbohydrates 30.9g Protein 3.6 g Cholesterol 0 mg Sodium 573 mg

Ingredients 2 C. uncooked long-grain white rice 1 large onion, chopped 1/2 C. chopped fresh dill 1/2 C. chopped fresh mint leaves 2 quarts chicken broth 3/4 C. fresh lemon juice, divided

60 grape leaves, drained and rinsed hot water as needed 1 C. olive oil

Directions 1. Stir fry the following for 7 mins: onions, rice, and dill. 2. Now add in half of the broth and cook the mix for 17 mins with low level heat and a gentle boil. 3. Add in half of the lemon juice and shut the heat. 4. Layer 1 tsp of rice mix into the center of one grape leaf. 5. Now roll this leaf into the shape of a burrito. 6. Continue for all of your rice mix and then place all of the rolls into a big pot. 7. Top everything in the pot with olive oil, broth, and lemon juice. 8. Now place a lid on the pot and cook the mix for 65 mins with a low level of heat. 9. You want to avoid boiling this mix. 10. Shut the heat and let the rolls sit for 40 mins before layering them in a casserole dish to serve. 11. Enjoy.

Dolmas

45

GREEK STYLE

Baklava I

Prep Time: 1 hr Total Time: 3 hrs 25 mins Servings per Recipe: 60 Calories 182 kcal Fat 10.9 g Carbohydrates 20.1g Protein 2.3 g Cholesterol 16 mg Sodium 72 mg

Ingredients 8 oz. finely chopped pistachio nuts 8 oz. finely chopped hazelnuts 2 tsps ground cinnamon 1/2 tsp ground cloves 1/2 C. white sugar 2 C. unsalted butter, melted 1 1/2 (16 oz.) packages frozen phyllo pastry, thawed

1/4 C. whole cloves (optional) 3 C. white sugar 2 1/2 C. water 2 tbsps honey 1 tsp ground cinnamon 1/4 tsp ground cloves

Directions 1. Get a jellyroll pan and coat it with butter then set your oven to 350 degrees before doing anything else. 2. Get a bowl, combine: half a C. of sugar, pistachios, half a tsp of cloves, 2 tsps cinnamon, and hazelnuts. 3. Now place a piece of pastry into the pan and coat it with some butter, add another layer, and more butter. Keep layering until have you have put 8 pieces on top of each other. 4. Now add a layer of hazelnut mix. Put three more pieces of phyllo with butter in between. Then add more nuts. Keep going until you have no more hazelnut mix. Now finally add 8 more pieces of pastry and coat everything with more butter. 5. Cut the layers into strips and then further cut everything into triangles. Now add a clove to each one and then top the entire mix with butter. 6. Cook the layers for 75 mins in the oven. 7. At the same time get the following boiling: a quarter of a tsp of ground cloves, sugar (3 C.), 1 tsp cinnamon, honey, and water. 8. Once everything is boiling set the heat to low and let the contents gently simmer for 20 mins. 46

Greek Style Baklava I

9. Shut the heat and let the mix cool. 10. Top your baklava with the sauce. Now take out the cloves and discard them. 11. Let everything cool before plating. 12. Enjoy.

47

GREEK

Moussaka I

Prep Time: 45 mins Total Time: 1 ht 45 mins Servings per Recipe: 8 Calories 567 kcal Fat 39.4 g Carbohydrates 29.1g Protein 23.6 g Cholesterol 123 mg Sodium 1017 mg

Ingredients 3 eggplants, peeled and cut into 1/2 inch thick slices salt 1/4 C. olive oil 1 tbsp butter 1 lb. lean ground beef salt to taste ground black pepper to taste 2 onions, chopped 1 clove garlic, minced 1/4 tsp ground cinnamon 1/4 tsp ground nutmeg 1/2 tsp fines herbs

2 tbsps dried parsley 1 (8 oz.) can tomato sauce 1/2 C. red wine 1 egg, beaten 4 C. milk 1/2 C. butter 6 tbsps all-purpose flour salt to taste ground white pepper, to taste 1 1/2 C. freshly grated Parmesan cheese 1/4 tsp ground nutmeg

Directions 1. 2. 3. 4. 5. 6. 7. 8. 9. 50

On a working surface, layered with paper towels, lay out all your pieces of eggplant. Top the eggplants with salt and let them sit for 40 mins. Now sear the veggies in olive oil then place them on some new paper towels. Top your beef with pepper and salt and then fry it in butter with the garlic and onions. Once the beef is fully done add in: parsley, wine, cinnamon, tomato sauce, herbs, and nutmeg. Let this all cook for 23 mins. Let the mix cool off then add in the whisked eggs. Get a casserole dish and coat it with nonstick spray then set your oven to 350 degrees before doing anything else. Now get another pot and begin to heat your milk. Greek Moussaka I

10. In a separate pan mix flour and butter together until smooth and set the heat to low. 11. Add in your milk slowly while stirring. 12. Continue heating and stirring until everything is thick. 13. Now add in the white pepper and some salt. 14. Place most of your eggplant in the dish and top the eggplants with: the veggies, the meat, half of your parmesan, more eggplant, and the rest of the cheese. 15. Cover everything with the milk sauce and then some nutmeg. 16. Cook the layers for 60 mins in the oven. 17. Then let the dish sit for 10 mins before serving. 18. Enjoy.

51

SOUP

of Carrots and Lentils

Prep Time: 20 mins Total Time: 1 hr 20 mins Servings per Recipe: 4 Calories 357 kcal Fat 15.5 g Carbohydrates 40.3g Protein 15.5 g Cholesterol 0 mg Sodium 57 mg

Ingredients 8 oz. brown lentils 1/4 C. olive oil 1 tbsp minced garlic 1 onion, minced 1 large carrot, chopped 1 quart water 1 pinch dried oregano 1 pinch crushed dried rosemary

2 bay leaves 1 tbsp tomato paste salt and ground black pepper to taste 1 tsp olive oil, or to taste 1 tsp red wine vinegar, or to taste (optional)

Directions 1. Submerge your lentils, in water, in a big pot, and get it all boiling. 2. Once it is boiling let the contents cook for 12 mins then remove all the liquids. 3. Stir fry the carrots, onions, and garlic in olive oil for 7 mins then add in: bay leaves, lentils, rosemary, water (1 qt.), and oregano. 4. Get everything boiling again, place a lid on the pot, and let the contents gently cook over a low level of heat for 12 mins. 5. Now add in some pepper, salt, and your tomato paste. 6. Place the lid back on the pot and cook everything for 35 more mins. 7. Finally add in some olive oil and red wine vinegar before serving. 8. Enjoy.

52

Soup of Carrots and Lentils

Feta,

Chicken, and Rosemary (Greek Style Kebabs)

Prep Time: 30 mins Total Time: 3 hrs 45 mins Servings per Recipe: 4 Calories 243 kcal Fat 7.5 g Carbohydrates 12.3g Protein 31 g Cholesterol 85 mg Sodium 632 mg

Ingredients 1 (8 oz.) container fat-free plain yogurt 1/3 C. crumbled feta cheese with basil and sun-dried tomatoes 1/2 tsp lemon zest 2 tbsps fresh lemon juice 2 tsps dried oregano 1/2 tsp salt 1/4 tsp ground black pepper 1/4 tsp crushed dried rosemary

1 lb. skinless, boneless chicken breast halves cut into 1 inch pieces 1 large red onion, cut into wedges 1 large green bell pepper, cut into 1 1/2 inch pieces

Directions 1. Get a bowl, combine: rosemary, yogurt, pepper, feta, salt, lemon zest, oregano, and lemon juice. 2. Stir the contents until smooth then add in your chicken and stir everything again. 3. Now place a covering of plastic around the bowl and putting everything in the fridge for 4 hrs. 4. Get your grill hot and oil its grate. 5. Stake your bell peppers, chicken, and onions onto skewers to form kebobs. 6. Cook the kebobs on the grill until the chicken is fully done. 7. Enjoy. 8. Add in some boiling water to the roasting pan to the halfway mark then place everything in the oven. 9. Cook the bread in the oven for 75 mins. 10. Now let the mix sit for 60 mins and then place it in the fridge for 3 hrs. 11. Place the pan on a serving dish upside down to invert the bread. 12. Enjoy. Feta, Chicken, and Rosemary

53

MAGGIE’S

Easy White Sauce (Tzatziki)

Prep Time: 15 mins Total Time: 3 hrs 25 mins Servings per Recipe: 12 Calories 49 kcal Fat 3.4 g Carbohydrates 2.5g Protein < 2.2 g Cholesterol 8 mg Sodium 120 mg

Ingredients 1 large English cucumber, peeled and grated 1/2 tsp salt 2 C. Greek yogurt 4 cloves garlic, minced 1 pinch cayenne pepper, or to taste 1/2 lemon, juiced 2 tbsps chopped fresh dill

1 tbsp chopped fresh mint salt and ground black pepper to taste 1 sprig fresh dill for garnish 1 pinch cayenne pepper for garnish

Directions 1. 2. 3. 4.

Get a bowl, combine: cucumbers with half a tsp of salt. Let this sit for 15 mins. Now squeeze the cucumbers in some paper towel to get rid all of the liquids. Get a 2nd bowl for your yogurt and add in the squeezed cucumbers as well as: lemon, mint, black pepper, cayenne, salt, dill, and garlic. 5. Place a covering of plastic around the bowl and put it all in the fridge for 5 hrs. 6. Top the mix with some cayenne and more dill before serving. 7. Enjoy with toasted pita.

54

Maggie’s Easy White Sauce

Greek Style Shrimp

Prep Time: 5 mins Total Time: 20 mins Servings per Recipe: 4 Calories 441 kcal Fat 26.6 g Carbohydrates 10.1g Protein 27.8 g Cholesterol 223 mg Sodium 1093 mg

Ingredients 1 lb. medium shrimp, with shells 1 onion, chopped 2 tbsps chopped fresh parsley 1 C. white wine 1 (14.5 oz.) can diced tomatoes, drained 1/4 tsp garlic powder (optional)

1/4 C. olive oil 1 (8 oz.) package feta cheese, cubed salt and pepper to taste (optional)

Directions 1. Submerge your shrimp in water and boil them for 7 mins, then drain all the liquids and place the shrimp in a bowl. 2. Stir fry your onions in 2 tbsps of olive oil until tender and then add: the rest of the olive oil, parsley, garlic powder, wine, and tomatoes. 3. Cook this mix with a low heat and a gentle boil for 35 mins. 4. At the same time remove the skins of the shrimp but leave the head and tails intact. 5. After 35 mins of cooking the tomatoes, add in the shrimp, and cook for 7 more mins. 6. Combine in the feta and shut the heat. Let the contents sit for 10 mins. 7. Enjoy.

Greek Style Shrimp

55

PORTUGUESE

Bread

Prep Time: 5 mins Total Time: 3 hrs 5 mins Servings per Recipe: 12 Calories 179 kcal Fat 3.2 g Carbohydrates 31.7g Protein 5.6 g Cholesterol 17 mg Sodium 181 mg

Ingredients 1 C. milk 1 egg 2 tbsps margarine 1/3 C. white sugar 3/4 tsp salt

3 C. bread flour 2 1/2 tsps active dry yeast

Directions 1. To make this bread grab your bread maker. Enter the following into it: yeast, milk, flour, beaten eggs, salt, and margarine. 2. Set the bread machine to its basic cycle and let the machine go. 3. Let the bread sit for 10 mins before serving. 4. Enjoy.

56

Portuguese Bread

Cod

Casserole

Prep Time: 20 mins Total Time: 1 d 1 h 5 m Servings per Recipe: 12 Calories 476 kcal Fat 15.6 g Carbohydrates 31.9g Protein 50.5 g Cholesterol 1115 mg Sodium 5346 mg

Ingredients 2 lbs salted cod fish 5 large potatoes, peeled and sliced 3 large onions, sliced 3/4 C. olive oil 2 cloves garlic, minced 1 tbsp diced fresh parsley

1 1/2 tsps crushed red pepper flakes 1 tsp paprika 3 tbsps tomato sauce

Directions 1. Submerge your cod in water for 8 hrs. Then remove all the liquids and let it sit for another 8 hours in new water. 2. Now get a saucepan boiling with more fresh water. 3. Once the water is boiling place your cod into the pot and cook the fish for 7 mins. 4. At the same time set your oven to 375 degrees before doing anything else. 5. Get a bowl, combine: tomato sauce, olive oil, paprika, garlic, pepper flakes, and parsley. 6. Place your potato pieces into a baking dish and then layer the cod and then the onions over the potato. Now add more potatoes and the dry mix. 7. Cook everything for 50 mins in the oven. 8. Enjoy.

Cod Casserole

57

PASTEIS

de Nata (Portuguese Custard Dessert)

Prep Time: 20 mins Total Time: 40 mins Servings per Recipe: 12 Calories 336 kcal Fat 18.2 g Carbohydrates 38.7g Protein 5g Cholesterol 104 mg Sodium 114 mg

Ingredients 1 C. milk 3 tbsps cornstarch 1/2 vanilla bean 1 C. white sugar

6 egg yolks 1 (17.5 oz.) package frozen puff pastry, thawed

Directions 1. Coat a muffin pan with nonstick spray or oil and set your oven to 375 degrees before doing anything else. 2. Heat the following, while mixing, until it is thick: vanilla, milk, sugar, and cornstarch. 3. Now get a bowl, add in your yolks and half of a C. of the vanilla mix. 4. Stir the mix until it is smooth, and add the yolks into the pot and stir the contents again. 5. Stir and cook this mix for 6 more mins and then discard the beans. 6. Now line the sides and bottom of the muffin tin with puff pastry and top the pastry with the vanilla mix. 7. Cook everything for 25 mins in the oven. 8. Enjoy.

60

Pasteis de Nata

Caldo

Verde

Prep Time: 20 mins Total Time: 1 hr Servings per Recipe: 6 Calories 402 kcal Fat 20.2 g Carbohydrates 45.2g Protein 11.7 g Cholesterol 25 mg Sodium 1352 mg

Ingredients 4 tbsps olive oil, divided 1 onion, minced 1 clove garlic, minced 6 potatoes, peeled and thinly sliced 2 quarts cold water 6 oz. linguica sausage, thinly sliced

2 1/2 tsps salt ground black pepper to taste 1 lb kale, rinsed and julienned

Directions 1. 2. 3. 4. 5.

Stir fry your garlic and onions, in olive oil, in a big pot, for 5 mins. Now add the potatoes and continue cooking for 5 more mins before adding the water. Get everything boiling and cook the potatoes for 22 mins. At the same time stir fry your sausage for 12 mins then remove any excess oils. Once the potatoes are done mash them in a food processor, then add them back into the pot with the sausage and some pepper and salt. 6. Get the soup hot again, place a lid on the pot, and cook everything for 7 mins. 7. Now add the kale and cook the mix for 7 more mins then add some olive oil. 8. Enjoy.

Caldo Verde

61

PORTUGUESE

Date Appetizer

Prep Time: 10 mins Total Time: 40 mins Servings per Recipe: 10 Calories 278 kcal Fat 20.5 g Carbohydrates 19g Protein 5.9 g Cholesterol 31 mg Sodium 379 mg

Ingredients 1 lb sliced turkey bacon 30 dates

Directions 1. 2. 3. 4. 5.

62

Cut your pieces of bacon in half then wrap your dates with them. Now stake a toothpick through each to preserve the structure. Cook the dates under the broiler for 7 mins with a broiler pan. Now flip each date and brown the opposite side. Enjoy.

Portuguese Date Appetizer

Kale Soup

from Portugal

Prep Time: 1 hr 30 mins Total Time: 8 hrs Servings per Recipe: 10 Calories 302 kcal Fat 9.4 g Carbohydrates 42.2g Protein 14.9 g Cholesterol 20 mg Sodium 321 mg

Ingredients 1/2 lb dried white pea beans 1/2 lb chorizo sausage, thinly sliced 1 lb beef soup bones 1 quart water 1 medium head cabbage, diced 2 bunches kale - rinsed, dried and diced

5 potatoes, peeled and cubed 1 quart hot water or as needed salt and pepper to taste

Directions 1. 2. 3. 4.

Let your beans sit submerged in water throughout the night. Cook the following for 65 mins: 1 qt. of water, beans, soup bones, and chorizo. Now add in: potatoes, kale, and cabbage. Pour in more water to submerge the contents and cook everything for 25 more mins before adding some pepper and salt. 5. Enjoy.

Kale Soup from Portugal

63

QUEIJADAS

(Sweet Muffins)

Prep Time: 10 mins Total Time: 55 mins Servings per Recipe: 18 Calories 148 kcal Fat 3.3 g Carbohydrates 27.5g Protein 2.5 g Cholesterol 38 mg Sodium 37 mg

Ingredients 3 eggs 2 C. white sugar 3 tbsps butter 3/4 C. all-purpose flour

2 C. milk 1/2 tsp vanilla extract

Directions 1. Coat a muffin tin with nonstick spray and then set your oven to 325 degrees before doing anything else. 2. Now process the following in a food processor, until smooth: butter, eggs, and sugar. 3. Add the milk and the flour then pulse the contents some more. 4. Finally add the vanilla. 5. Evenly distribute your batter throughout the muffin pan and cook everything in the oven for 50 mins. 6. Enjoy.

64

Queijadas

Easy

Portuguese Bread

Prep Time: 15 mins Total Time: 30 mins Servings per Recipe: 16 Calories 118 kcal Fat 5.9 g Carbohydrates 14.3g Protein 2g Cholesterol < 1 mg Sodium < 169 mg

Ingredients 2 C. all-purpose flour 3 tsps baking powder 1/2 tsp salt 2 tbsps white sugar

3/4 C. milk 1 quart vegetable oil for frying

Directions 1. 2. 3. 4. 5. 6.

Get a bowl, combine: sugar, flour, salt, and baking powder. Combine in the milk and stir the contents into a dough. Shape the mix into small balls. Then flatten them on a working surface. Each piece should have half an inch of thickness. Now fry everything in hot oil until brown, then flip, and fry again. Enjoy.

Easy Portuguese Bread

65

HUNGARIAN

Poppy Seed Pastry

Prep Time: 30 mins Total Time: 2 hrs 35 mins Servings per Recipe: 24 Calories 314 kcal Fat 18.9 g Carbohydrates 32.8g Protein 5.5 g Cholesterol 58 mg Sodium 279 mg

Ingredients 5 tbsps white sugar 1 C. unsalted butter, cubed 3 egg yolks 1 (8 oz.) container sour cream 4 C. self-rising flour 1 (.25 oz.) package active dry yeast Filling: 1 C. whole milk 1 C. white sugar

2 1/2 C. finely diced walnuts 1 lemon, zested 2/3 C. golden raisins 1 egg 1 tbsp water

Directions 1. Get a jellyroll pan and cover it with parchment paper before doing anything else. 2. Add a dough blade to your food processor and process the following to form a dough: sour cream, flour, 5 tbsps sugar, yeast, egg yolks, and butter. 3. Now form the dough into a ball and place it in a bowl with a damp kitchen towel over the bowl. 4. Begin to heat 1 C. of sugar and milk while stirring until the sugar is fully incorporated into the mix. 5. Continue heating everything until the mix thickens. Then combine in the walnuts, shut the heat, and add the raisins and lemon zest. 6. Break your dough into 3 pieces then shape one piece into a rectangle on a cutting board coated with flour. Leave the rest of the dough in the bowl. 7. Layer 1/3 of the walnut mix over the rectangle with some space on the edges. 8. Now roll the dough into a cylinder and crimp the seam to seal everything. 9. Place the cylinder on the jellyroll pan. Then continue doing the same thing with the rest of the dough. 66

Hungarian Poppy Seed Pastry

10. Get a small bowl and mix a tbsp of water with the egg and whisk it together. 11. Coat your rolled dough with the mix then leave everything for 60 mins. 12. Top the dough again with the egg mix then place the entire jellyroll pan in the fridge for 40 mins. 13. Set your oven to 375 degrees before doing anything else. 14. Once the oven is hot cook everything in the oven for 40 mins. 15. Enjoy.

67

CLASSICAL

Pretzels

Prep Time: 10 mins Total Time: 1 hr 20 mins Servings per Recipe: 1 Calories 122.8 Fat 6.6g Cholesterol 28.6mg Sodium 483.4mg Carbohydrates 13.5g Protein 2.3g

Ingredients 2 C. flour 1/2 C. butter 3/4 C. milk 1 1/2 tsps yeast 3 tsps sugar 3 tsps salt, divided

1 tsp water 1 egg yolk 1 tsp flour 1 tsp hot water

Directions 1. Get your milk hot in a pan then add it to a bowl, with the sugar and yeast. 2. Stir the mix until the sugar is fully incorporated then let the mix stand for 15 mins. 3. At the same time get a 2nd bowl and mix: 1 tsp butter, 1 tsp salt, and the flour. 4. Add yeast and stir the mix. 5. Keep working everything until you have a ball then break the dough into 4 pieces. 6. Form each piece into a ball again and place everything in a bowl. 7. Place a kitchen towel around the bowl and let everything sit for 45 mins. 8. Now set your oven to 375 degrees before doing anything else. 9. Take one piece of dough and break it into four more pieces. 10. Roll each piece of dough into a long rope and shape it into a pretzel. 11. Lay all the pretzels on a cookie sheet and continue forming pretzels in the same manner. 12. Now get a small bowl and mix 1 tsp with your egg. Coat your pretzels with the egg wash then cook everything in the oven for 13 mins. 13. At the same time get a 2nd small bowl and combine: 2 tsp hot water, 1 tsp flour, 2 tsp salt. Stir the mix until it is thick then top the pretzels with the salt mix and cook them for 4 more mins in the oven. 14. Enjoy. 70

Classical Pretzels

Red Cabbage

and Thighs

Prep Time: 20 mins Total Time: 1 hr 30 mins Servings per Recipe: 8 Calories 287 kcal Fat 11 g Carbohydrates 23.9g Protein 22.5 g Cholesterol 74 mg Sodium 295 mg

Ingredients 4 slices turkey bacon 1 tbsp bacon drippings 1/4 C. all-purpose flour 1/2 tsp kosher salt 1/2 tsp smoked paprika 2 lbs skinless chicken thighs 1 red onion, sliced

1 large apple, cored and sliced 1 head red cabbage, cored and sliced 1/2 C. red wine vinegar 1/4 C. dry red wine 1/4 C. brown sugar 1/2 tsp ground cinnamon (optional)

Directions 1. Set your oven to 350 degrees before doing anything else. 2. Fry your bacon until it is fully done, for about 12 mins, then remove them from the pan and break everything into pieces. 3. Get a bowl, combine: paprika, kosher salt, and flour. 4. Top your pieces of chicken with this mix then sear the chicken all over in the bacon drippings for 6 mins each side. 5. Now remove the meat from the pan. 6. Remove most of the bacon drippings but keep about 2 tbsps and begin to stir fry your apple and onions in it for 7 mins then combine in the bacon, and red cabbage. 7. Top everything with some more salt and stir the mix for 7 more mins. 8. Now add in your red vinegar. 9. Stir the mix then add in the cinnamon and brown sugar. 10. Stir the mix again and get everything boiling. 11. Once the mix is boiling, lower the heat, and let everything cook for 12 mins until half of the liquid evaporates. Stir the mix as it cooks. 12. Now place your chicken on top the cabbage and put everything in the oven for 45 mins. 13. Enjoy. Red Cabbage and Thighs

71

BITTERSWEET

Sweet Eastern European Crepes

Prep Time: 40 mins Total Time: 9 hrs 10 mins Servings per Recipe: 5 Calories 873 kcal Fat 47.4 g Carbohydrates 98.7g Protein 15.1 g Cholesterol 71 mg Sodium 104 mg

Ingredients 2 C. all-purpose flour 2 eggs 1 C. milk 1 C. soda water 1/2 C. vegetable oil 1 pinch salt Almond Filling: 1 C. diced almonds 1/2 C. white sugar 1/4 C. milk

1/4 tsp vanilla extract 1 1/2 tsps rum (optional) Chocolate Topping: 1/4 C. water 1/2 C. white sugar 1/2 C. diced bittersweet chocolate 2 tbsps margarine

Directions 1. Get a bowl, mix: eggs and flour. 2. Once the mix is smooth combine in: salt, milk, veggie oil, and carbonated water. 3. Stir the mix until it is smooth then place a covering on the bowl and put everything in the fridge for 8 hrs. 4. Now coat a skillet with nonstick spray then stir your batter. 5. Once the skillet is hot ladle 1/4 C. of batter into it and fry the mix for 60 secs then flip it and fry everything for 60 more secs. 6. Place the pancake on some wax paper and continue making pancakes in this manner. 7. Once all of the pancakes are done begin heat and stir the following: rum, almonds, vanilla, 1/2 C. sugar, and milk. 8. Heat the mix with a low level of heat then stir everything until it is thick. Now shut the heat. 9. Now get a separate pot and begin to heat and stir the following as well: 1/2 C. sugar, water, and chocolate. 72

Bittersweet Sweet Eastern European Crepes

10. Heat the mix with a low level of heat until everything is smooth. 11. Shut the heat and stir in the margarine until everything is smooth. 12. Coat 1 pancake with a large tbsp of almond mix then roll the pancake and put it in a casserole dish. 13. Continue topping and rolling all the pancakes in this manner. 14. Coat everything with your chocolate sauce. 15. Enjoy.

73

CLASSICAL

Torte

Prep Time: 20 mins Total Time: 1 hr 30 mins Servings per Recipe: 32 Calories 267 kcal Fat 14.1 g Carbohydrates 32.8g Protein 4.1 g Cholesterol 48 mg Sodium 71 mg

Ingredients 2 C. diced walnuts 1 tsp ground cinnamon 3/4 C. white sugar 1/4 C. warm water (110 degrees F/45 degrees C) 1 (.25 oz.) envelope active dry yeast 1 tsp white sugar 4 egg yolks 1/2 C. sour cream 1 1/3 C. butter or margarine, softened

4 1/2 C. all-purpose flour 1 (16 oz.) jar apricot preserves 4 egg whites 2/3 C. white sugar

Directions 1. 2. 3. 4. 5. 6.

Coat a jellyroll pan with oil then set your oven to 350 degrees before doing anything else. Get a bowl, combine: 3/4 C. sugar, walnuts, and ground cinnamon. Get a 2nd bowl and mix 1 tsp of sugar, yeast, and some warm water. Leave this mix to sit for 15 mins. Get a 3rd bowl, combine: butter, yeast mix: sour cream, and egg yolks. Stir the mix until it is smooth then add the flour slowly until you have a slightly stiff dough. 7. Work the dough with your hands for 7 mins. Then break the dough into three pieces then shape each piece into a ball. 8. Place the balls on a cutting board coated with flour and place a damp kitchen towel over them. Let the balls sit for 20 mins. 9. Roll out one piece of dough to the same size as your jellyroll pan. Then lay the dough in the pan and top it with 3/4 of the nut mix. 10. Do the same thing for another piece of dough then place it in the pan as well. Top it with 74

Classical Torte

the apricot and add the last piece of the dough in the same manner over everything. 11. Cook the layers in the oven for 45 mins. 12. Begin to whisk your egg whites until peaking then slowly mix in 2/3 of a C. of sugar into the eggs. 13. Top the layers with this mix then layer the rest of your nuts on top of everything. 14. Continue cooking the contents in the oven for 17 more mins. 15. Let the mix sit for a bit then serve. 16. Enjoy

75

THE BEST

Fatback Brisket

Prep Time: 1 hr Total Time: 13 hrs Servings per Recipe: 20 Calories 802 kcal Fat 78.6 g Carbohydrates 14.3g Protein 19.1 g Cholesterol 121 mg Sodium 2172 mg

Ingredients 5 lbs beef brisket 2 lbs sliced turkey bacon 5 C. brewed coffee 1/4 C. salt 1 C. butter 1/2 C. minced garlic 1/2 C. shortening

1 lb fatback, sliced into small rectangles 2 sweet potatoes, quartered 1 C. olive oil 2 1/2 tbsps prepared horseradish

Directions 1. Cover your brisket with bacon then place everything into a casserole dish. 2. Combine your salt and coffee and top the brisket with this mix. 3. Place a covering of foil over the dish and let the brisket sit in the fridge for 8 hrs. 4. Begin to stir and heat your garlic and butter until the butter has turned to a golden color. 5. Coat a roasting pan with the shortening and place your brisket in it. 6. Top the brisket with 1 C. of coffee mix and place your fatback over the brisket. 7. Layer your potatoes around the brisket and top everything with the butter mix. 8. Place a lid or some foil on the pan and let it sit for 60 mins. 9. Now set your oven to 325 degrees before doing anything else. 10. Cook the brisket in the oven, once it is hot, for 4 hrs. 11. Once the brisket is done begin to heat and occasionally stir your olive oil and horseradish with a low level of heat for 30 mins then enjoy everything as a dipping sauce with the brisket after you have carved it into pieces. 12. Enjoy.

76

The Best Fatback Brisket

Pickled

Florets

Prep Time: 20 mins Total Time: 30 mins Servings per Recipe: 39 Calories 9 kcal Fat < 0.2 g Carbohydrates < 1.7g Protein < 0.5 g Cholesterol 0 mg Sodium 1089 mg

Ingredients 4 C. distilled white vinegar 4 C. water 1/2 C. sea salt 1 head cauliflower, broken into florets 3 hot chile peppers, sliced lengthwise 3 cloves garlic, minced, divided 1 tbsp mustard seed, divided 1 tbsp whole black peppercorns, divided 1 tbsp coriander seeds, divided 1 tbsp dill seeds, divided

1 tbsp allspice berries, divided 1 1/2 tsps red pepper flakes, divided 3 bay leaves 3 1-quart canning jars with lids and rings, lids and jars sterilized in boiling water for 10 mins

Directions 1. Get the following simmering: salt, water, and vinegar. 2. Now fill each jar with: 1 bay leaf, 1/3 cauliflower, 1/2 tsp pepper flakes, 1 hot pepper, 1 tsp berries, 1 mince piece of garlic, 1 tsp dill, 1 tsp mustard seed, 1 tsp coriander seed, and 1 tsp peppercorns. 3. Divide the vinegar mix between the jars and leave half an inch of space in each jar. 4. With a knife break any bubbles of air in each jar by running the knife along the sides slowly. Then clean the top of the jar and place the lids and rings on them. 5. Add a rack to a large pot then add in enough water to fill the pot halfway. Get the water boiling then place the jars in the water with some tongs. 6. The jars should be submerged in the water with an additional inch of water over them. 7. Get the water boiling again then place a lid on the pot, and let everything cook for 12 mins. 8. Take out the jars, let them cool, and then store everything in an area without sunlight. 9. Enjoy. Pickled Florets

77

CREAM

of Noodle

Prep Time: 10 mins Total Time: 5 hrs 20 mins Servings per Recipe: 10 Calories 365 kcal Fat 16.5 g Carbohydrates 39.3g Protein 15.2 g Cholesterol 67 mg Sodium 826 mg

Ingredients 1 (16 oz.) package wide egg noodles 3 cubes chicken bouillon 1/4 C. water 1 (10.75 oz.) can condensed cream of mushroom soup 1/2 C. diced onion 2 tbsps Worcestershire sauce 1 tbsp poppy seeds 1/4 tsp garlic powder

1/4 tsp hot pepper sauce 2 C. cottage cheese 2 C. sour cream 1/4 C. grated Parmesan cheese 1 pinch paprika

Directions 1. Get your noodles boiling in water and salt for 6 mins then remove all the liquids. 2. Get a bowl and stir your bouillon cubes with some boiling water until it is smooth. 3. Add in: hot sauce, mushroom soup, garlic powder, diced onion, poppy seeds, and Worcestershire. 4. Stir the mix again until it is smooth then add in: egg noodles, cottage cheese, and sour cream. 5. Place everything into the crock of a slow cooker and top everything with some paprika and parmesan. 6. Place the lid on the slow cooker and cook everything for 4 hrs with a high level of heat. 7. Enjoy.

78

Cream of Noodle

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