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HELEN

Any crazy favorite dishes?

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^^LightBladez - You know what? I want to try a REAL taco! You know like made from Mexico. I wonder how those taste like. Why won't you post your recipe here? I'm kind of waiting for someone to post delicious recipes.

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Yum Tolma, also you can use grape leaves instead of cabbage!

Title: Tolma (Stuffed Cabbage with Lamb)

Categories: Meat Jewish Georgian Israel Lamb

Yield: 6 Servings

1 lb Ground lamb

2 md (1 c) onions, chopped fine

1 Egg, beaten

1/2 c Raw rice, well-rinsed

1/4 ts -Black pepper

1 ts -Salt, or to taste

2 tb Fresh coriander, chopped

1 tb Fresh mint, chopped

20 To 25 cabbage leaves (pre- (pared as Georgian recipe)

2 c Fresh tomatoes, peeled, chopped, & pureed or canned tomatoes

The Georgians have their personal preferences as to best stuffing to use in this universally popular stuffed vegetable. This combination, cabbage w/lamb stuffing, is preferred one, although ground beef may also be used.

1. Mix everything except cabbage leaves & tomato puree together & set aside. 2. Place 1 cabbage leaf w/spine end away from yourself. Put 1 heaping tb of end of leaf nearest you & roll it over, then tuck in 2 sides to shape a cylinder 3-" long & abt 1-" thick. Roll up leaf but not too tightly. Prepare all leaves this way to make tolmas. 3. Fit cabbage rolls neatly in pan in several layers. Pour tomato puree over rolls. Cover w/dinner place & press the leaves down gently. Cover pan & cook over low heat for 1-1/2 hrs. Should liquid evaporate too soon, add 1/2 c water. There should be very little sauce. Serve warm tolmas w/bread.

When done should look like this! (This is used with grape leaves).

11813935140d8a5640elp3.jpg

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31DF3RDVKBL._AA260_.jpg

1. Open can.

2. Pour contents into sauce pan

3. Heat on stove

Should look like this when served:

soup_bean_bacon.jpg

Yum.

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31DF3RDVKBL._AA260_.jpg

1. Open can.

2. Pour contents into sauce pan

3. Heat on stove

Yum.

LOL. Yeah, only if cooking were that easy. :) Very good directions, though. lol.

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Okay so most people think I'm weird with my food choices but I love to cook and I see cooking as an experiment. Mixing flavors, textures, etc is fun :P

And as all great experiments occur, some of my favorites are accidents [throwing anything I can find in there]!

Try this one: Macaroni and Cheese, fried bacon chopped into little bits, sunny-side-up egg.... and now here's where I really lose you... ketchup! oh and a tiny bit of aji, which is a spicy yellow pepper paste. yum!

One thing that's so common to us Peruvians is to put ketchup in near everything -- most commonly, white rice. I eat rice+ketchup with nearly every meal :D

And then there's the Mexican side of me. Deep south Texas? Best tacos on earth. Don't worry, no ketchup in tacos!

^^LightBladez - You know what? I want to try a REAL taco! You know like made from Mexico. I wonder how those taste like.

Tacos from Mexico are all made with corn tortillas. We use flour tortillas. Also, many dishes we have here that we label "Mexican" aren't even native to Mexico. Those dishes would be "TexMex." :)

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^^pachuco:

Then what are some native dishes of Mexico? How about naming some of your favorite Peruvian food? I'm curious to find out.

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Mole and Enchiladas are real good Mexican dishes.

For Peruvian dishes? I'd say Seco de Carne de Rez [literally, dry cow meat, made in a stew with peas and potatoes] and Aji de Gallina [a shredded chicken dish with a spicy yellow sauce and sometimes has walnuts in it...]

And for BoltBait: Ceviche, a dish of raw fish with either lime or lemon [and sometimes bitter orange] and with some herbs I can't recall right now. You can also make it spicy with ají limo or super spicy with rocoto. Note that this is how we do Ceviche in Peru, but you can find many different ways of making it in South America.

:)

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I don't really have a favorite dish, but my friend has just about the most exquisite tastes you can possibly imagine. It can be quite funny. Once, we were at a Gelato (yum) at an airport, and there was one flavor named "dulce de leche" (look it up). Promptly, my other friend, who really doesn't care what goes in his mouth as long as it's good, says, "What's dew-chee dee leechee?" My friend almost cried! We had a good laugh about that.

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Okay so most people think I'm weird with my food choices but I love to cook and I see cooking as an experiment. Mixing flavors, textures, etc is fun :P

And as all great experiments occur, some of my favorites are accidents [throwing anything I can find in there]!

Try this one: Macaroni and Cheese, fried bacon chopped into little bits, sunny-side-up egg.... and now here's where I really lose you... ketchup! oh and a tiny bit of aji, which is a spicy yellow pepper paste. yum!

One thing that's so common to us Peruvians is to put ketchup in near everything -- most commonly, white rice. I eat rice+ketchup with nearly every meal :D

And then there's the Mexican side of me. Deep south Texas? Best tacos on earth. Don't worry, no ketchup in tacos!

^^LightBladez - You know what? I want to try a REAL taco! You know like made from Mexico. I wonder how those taste like.

Tacos from Mexico are all made with corn tortillas. We use flour tortillas. Also, many dishes we have here that we label "Mexican" aren't even native to Mexico. Those dishes would be "TexMex." :)

:shock: o.m.g.! That sounds like the degenerated version of our “spaghetti a la carbonara”

Put to boil 1 /1 and a half liter of water, salted, meanwhile in a large pan with 2, 3 spoonful of olive oil fry some bacon chopped in tiny pieces until it is golden ,crispy and crunchy, when the water boils add the spaghetti (qty. according to appetite) and stir from time to time (leave the spaghetti in the boiling water to cook according to the type of pasta you are using, generally they indicate the cooking time if it is let’s say 10 minutes then leave it boil 1 or 2 minutes less than that). Meanwhile in a large bowl add eggs (1egg/person), a pinch of salt and a large qty. of freshly grated parmesan cheese ,whisk this mix until it is creamy, relight the fire under the pan with bacon, drain the water from the spaghetti and put them in the pan while stirring well with your third hand, add the mix of eggs and parmesan and leave to cook (always stirring) until the eggs are cooked and creamy. Before serving add a generous pinch of freshly ground back pepper. Take the ketchup bottle, open the lid of the waste bit and drop it down!

Enjoy it!

:D

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Peanut butter and banana sandwich, yummy!

That's sounds good. I love peanut butter!

@topezia: Mmmmmm. I hope others find it appetizing just like me. I like spaghetti.

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I love this dish my mum made up -

All differnt vegtables -

peppers

Mushroom

Sun dried tomato

onion

Stuff liek that

Then you cook it so all teh juices come out

you put all the juices in a bowl with tomato pure add some spices and made it into a sauce then you add red wine to that sauce and some grilling mix from italty :D

Then get fresh tagletali and mix the sauce up into it and get some fresh crusty bread and butter that and WA LA you have a dish made in heaven :D

Its yummmy

but i probs missed some ingrediants out , Yes i did .

But its nice anyway :D

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@ Saboo: My family uses a similar recipe. We also add peppers and onion to the recipe, and cook mix it together with cooked spaghetti. It's a simple add-on to a quick and easy recipe. Yum!

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@ Eraser: Never tried that.and didn't even knew that stuff exists. I just like the plain old cheddar cheese popcorn. However, that idea sounds pretty good to me.

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Salmon cooked in tin-foil paper. Great for outdoor grilling or something similar. A great add-on would be dill and some other spices and/or vegetables. It tastes great when it's soaking in it's own sap. :lol: Not, too much, but a little bit.

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@ Saboo: My family uses a similar recipe. We also add peppers and onion to the recipe, and cook mix it together with cooked spaghetti. It's a simple add-on to a quick and easy recipe. Yum!

Yeh peppers and onion are in it aswell . :D As is aid i missed some things out :)

That sounds nice aswell :D

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