INTERNATIONAL FOODS

4 oranges – to make the dish 2 oranges – fleshy parts 1 bunch arugula 1 handful of finely chopped cabbage 1 handful purslane leaves, cleaned 1 handful of walnuts – chopped  for the Sauce Juice of 1 orange 1 tablespoon of pomegranate molasses Salt Olive oil Place the finely chopped cabbage on a strainer and sprinkle with salt. Leave it like this for 1 hour until the water comes out. Mix the chopped arugula, purslane leaves, walnut kernels, and the fleshy parts of the orange in a bowl. When the cabbage becomes soft, squeeze the juice well with your hands and add it to the bowl. Mix the ingredients for the sauce. Mix it with the salad. Cut two fingers off the tops of the oranges and slice them. Prepare the dish. Serve the salad by filling these bowls. ENJOY YOUR MEAL  

12 slices of large toast bread 6 tablespoons of cocoa hazelnut cream 2 bananas for Liquid stuffing 2 eggs 1 – 2 cups of milk for Frying Sunflower oil  for Top 6 heaping tablespoons of granulated sugar 3 teaspoons of ground cinnamon For bread; Cut off the edges of your toast. Roll out your toasted breads with the help of a rolling pin, without crushing them excessively. Put 1 tablespoon of cocoa hazelnut cream and 1-2 slices of banana in the middle. Cover the other slice of bread and press the edges with a fork. For liquid stuffing; Whisk eggs and milk in a flat-bottomed glass bowl. To combine; Take your pan on the stove and add sunflower oil and heat it. Dip the breads you prepared into the liquid mortar. Put the breads you find in the hot oil and fry them on all sides. Take granulated sugar and cinnamon powder in a separate bowl and mix. Put the toasted bread in cinnamon sugar and smear all sides. Then transfer to a serving plate and ser

Cemita poblana is a sandwich that was born in Puebla, Mexico and takes its name from it. Avocado, meat, onions, stringy cheese, a green arugula-like papalo and red salsa sauce are placed inside a sesame-covered bread. ENJOY YOUR MEAL  

hard stalks of 1,1 lb of broccoli 2 tablespoons of tahini 2 tablespoons of olive oil 2 tablespoons lemon juice 2-3 cloves of garlic 8-10 sprigs of dill 1 teaspoon of cumin 1/2 teaspoon black pepper Salt For the above: Olive oil Cut the hard stem parts of the broccoli into 0,39 inc sized pieces and put them in a saucepan. Add enough boiling water to cover it with five fingers and boil it until soft. Drain the water and pass the broccoli stalks through the blender. Add the remaining ingredients, pass them through the blender again and put them on a serving plate. Serve with a drizzle of olive oil on top. ENJOY YOUR MEAL  

Wisconsin's messy addition to the world of burgers is called the butter burger. For some, the butter burger is authentic when combined with ground beef butter. For others, it's simply buttering the bread, toasting it, and topping it with a little more butter before serving. The one thing everyone can agree on is that there should be enough butter, this will usually create a small pool of butter on one's plate. One theory says the name comes from a place called Solly's in Glendale, Wisconsin, which has been in business since 1936, where butter is added to the meat, meaning it's also fried in butter and served with boiled onions. A mainstay of greasy food in Wisconsin, the butter burger may not be good for one's health, but it certainly satisfies one's hunger…  ENJOY YOUR MEAL

  Wakame udon is a traditional Japanese noodle dish. The simple dish is prepared with your choice of toppings such as udon noodles, dashi broth, tsuyu sauce and wakame seaweed, as well as dried bonito, fish cakes, and chopped scallions. Dried wakame seaweed is soaked, then used as a topping for thick udon noodles served with dashi broth in a bowl. The dish is garnished with other sauces before serving. ENJOY YOUR MEAL

4 balls of buckwheat 0,176 LB of white cheese 2-3 leaves of lettuce 5-6 sprigs of parsley 5-6 sprigs of dill 5-6 sprigs of mint 1 cucumber 3 tablespoons shredded purple cabbage 1-2 cherry tomatoes 3 walnut kernels FOR SAUCE: 1 tablespoon of extra virgin olive oil 1 teaspoon lemon juice 1 pinch of salt Place the boiled buckwheat on the bottom of a wide-mouthed jar with the help of a spoon. Mix the sauce ingredients and pour over the buckwheat. Then lay out the cheese. After washing and drying the greens, cut it into pieces with your hands and place it in a jar. We put sliced cucumbers, grated purple cabbage, tomatoes and walnuts cut in half on top, close the lid and lift it into the refrigerator. When you are going to use it, mix the salad in a jar if possible or put it on a serving plate. Your salad is ready. ENJOY YOUR MEAL   

  1 cup of onions olive oil 1,1 lb lamb shank 5 cloves of garlic 1 pack of prunes Fresh Rosemary salt pepper 2 tablespoons of butter Half a glass of broth   Let's fry the onion and olive oil until it turns pink, turn it with the meat for a few minutes and add the other ingredients. Let's cut the prunes in julienne thin and long. Without closing the lid of the pot, add the butter and cook on low heat for 2 hours.

These rustic cornmeal cookies get their name from the Venetian word zálo, meaning "yellow." They are usually flavored with lemon zest, garnished with rum-soaked raisins, and while traditionally made unsweetened, some grappa is often added to the dough. Zaletti are perfect for dipping into milk, tea or coffee, making them a popular breakfast choice in Venice, but they're also often enjoyed as an after-dinner snack paired with a glass of sweet wine like Vin Santo. ENJOY YOUR MEAL  

1- Acid Cooking Technique It is possible to keep the proteins in an acidic liquid/solution, then chemically change and cook them starting from the outer surface. In the acid cooking technique, you can chop the meat as small as possible, make it contact with the acidic liquid more easily, and make the cooking process controlled. You can use the juices of fresh fruits such as lemon and orange, as well as low pH solutions such as vinegar can be used in acid cooking technique. Using yogurt during marinating is an example traditionally used to tenderize meat. 2- Steaming Technique The steam cooking technique or steaming cooking technique is made on the basis that the water passes the boiling point and starts to evaporate. The cooked material should never come into contact with hot water, it is cooked by contacting only the steam on the water with an apparatus/elevator. The classic steaming method is as follows; After adding salt or a quarter of the water to a flavored bouillon in a cookin

  It is the main liquid used for the preparation of soups, sauces, dishes. Fond; It is obtained by boiling bones and meat, scalding vegetables, and sometimes milk, oil, etc. as such, nutrients are also used as a foundation. The products obtained from bones and meat are called bouillon (bouillon). (The word fond is of French origin, ’FOND‘ is written ’FON " is read.) The Place and Importance of Fondues and Soups in the Kitchen: Fond is used in international hotel cuisine, in commercial cuisine for the preparation of various sauces, soups and dishes. Fondues are closely related to the quality of the dish, soup and sauce. In short, fondue is the main liquid ingredient of sauces, soups and dishes. Funds can be broths, vegetable broths, oils and milk, depending on where they are used. Each type of foundation has its own characteristics. Fond varies depending on where it is used. It also increases the nutritional value while giving flavor and appearance to the prepared food. For exam

for hummus 0,66 lb raw pumpkin (Or 1 cup of pumpkin puree) 2/3 cup red lentils 2 tablespoons of tahini 1 teaspoon sweet red chili powder 1-2 pinches of salt 1-2 pinches of cumin 1-2 pinches of black pepper 1-2 cloves of garlic for mushroom 1-2 tablespoons of olive oil 8-10 medium Shiitake mushrooms (sliced 0,39 inch thick) 1-2 pinches of salt, pepper 1/2 or 1/4 red onion (Chopped into small cubes) 1-2 sprigs of parsley leaves (finely chopped) Cut the pumpkins into 1,18 inc pieces and cook in steam or water until tender. Strain and mash into a puree (about 0,33 lb, ie 1 glass of puree from 0,66 lb of raw pumpkin). Cook 2/3 cup of red lentils in cold water for 12-13 minutes. Take the pot off the stove and let it sit for 10 minutes with the lid closed. (The lentils will be well cooked.) Prepare hummus by processing 1 glass of pumpkin puree and boiled red lentils, tahini, ground pepper, salt, cumin, black pepper and garlic until smooth. On the other si

Pizza melanzane is Italian eggplant pizza. Pizza is traditionally mixed with tomato sauce and topped with mozzarella cheese and slices of eggplant, often fried, sautéed or roasted before being used on pizza. Mozzarella is sometimes added towards the end of cooking. The soft and tender meat of the eggplants perfectly complements the basic cheese and tomato sauce pizza, whose taste can be further enhanced by adding olive oil, a handful of fresh basil leaves or thyme. ENJOY YOUR MEAL  

This Italian specialty is the Neapolitan version of the classic peasant dish called pasta e fagioli, or pasta with beans. It is the addition of the mussels (cozze in Italian), the liquid in which they are cooked, and the simple combination of pasta and beans that distinguishes this variation from the many regional variations in the dish. Pasta e fagioli con cozze typically consists of mixed pasta or ditalini pasta, white cannellini beans, mussels and their cooking liquid, garlic, white wine, olive oil, peperoncino or chili flakes, tomatoes, herbs and spices. . Traditionally, the dish is characterized by a thick and creamy consistency, although sometimes it can be a little more on the soupy side. Often flavored with chopped pancetta, this specialty is typically associated with the cuisine of the villages of the Sorrento peninsula. Pasta is often consumed as a primo piatto (first course) and is typically garnished with freshly chopped parsley, mussel shells and extra virgin olive o

Bánh cuốn is a popular Vietnamese street food consisting of steamed rice rolls stuffed with pork (banh cuon nhan thit), mushrooms (banh cuon instead of tri), or both (banh cuon Ha Noi). The dish is usually served with fried shallot sauce, sweet and sour fish sauce (nuoc mam chua ngot), various fresh herbs and a lemon-based sauce on the side. Preparing these steamed rolls, which should always be extremely thin and translucent, requires special skill. While bánh cuốn is usually consumed for breakfast in Vietnam, a similar version of the dish is also available in Thai cuisine, known as khao phan. ENJOY YOUR MEAL  

Roti jala is a popular Malaysian snack, which is a delicious pancake made of flour, eggs, milk and turmeric powder. Literally translated, roti jala means net bread and refers to the intricate net design inspired by the nets of Malaysian fishermen. The snack is usually served hot alongside curries (especially potato and chicken curries) and is recommended to be paired with a cup of tea. It is traditionally prepared for numerous Malaysian festivities and celebrations, such as weddings and birthdays. Because roti jala is quite small, it is usually served in three or four pieces to accompany curries, but can also be enjoyed on its own in many Malaysian restaurants throughout the year. ENJOY YOUR MEAL  

  Soldaditos de Pavía is a traditional Spanish dish that forms the basis of Madrid's tapas bars, but is also often found in Andalusia. The dish consists of deep fried cod strips served with a strip of roasted red pepper wrapped around them. Before frying, cod is typically marinated in a mixture of allspice and lemon juice. The name of the dish means soldiers of Pavía, which refers to the orange-red uniforms worn by the dish's regiment of Pavía Hussars. ENJOY YOUR MEAL

Pho chay is a vegan version of pho noodle soup. The broth is usually based on mushrooms, ginger, onions, soy sauce, and seasonings, but there are numerous variations of the dish. Spices often include cloves, cinnamon, coriander seeds, and black cardamom. All that remains is to cook large pho noodles, combine them with the broth, then add toppings like bean sprouts, tofu, large mushrooms, and sliced ​​peppers. The meal can be enriched with various vegetables such as leeks, carrots, pak choi and even fruits such as apples ENJOY YOUR MEAL .  

The units of measurement given in cookbooks and most of the recipes you see on the Internet are not in grams – cups, teaspoons, tablespoons and the like are the kitchen measurements commonly used in America. how many grams does 1 teaspoon take? how many grams of flour does 1 tablespoon take? how many grams is 1 cup? These are some of the most frequently asked questions in the kitchen. Depending on what you measure, the weights and volumes are different! Here we will tell you how to convert some of the most commonly used products into more precise units, such as grams and liters. How Many Grams Is 1 Teaspoon? A teaspoon of water – 5 g One teaspoon of salt – 8 grams A teaspoon of sugar – 10 grams One teaspoon of powdered sugar – 5 g One teaspoon of red pepper – 5 g A teaspoon of flour – 3 g One teaspoon of breadcrumbs - 6 grams A teaspoon of vinegar – 5 g One teaspoon of milk - 6 grams A teaspoon of yogurt – 8 grams A teaspoon of olive oil – 5 g A teaspoon of butter – 7 g One teaspoon of

Similar to traditional shellfish tortilla soup, Açorda de camarão is prepared only with shrimps. Delicious seafood bread is combined with sautéed onions, cooked shrimp and olive oil to form a creamy puree thickened with eggs and generously flavored with cilantro. The soup is typically garnished with shell prawns and is recommended to be served hot and fresh. ENJOY YOUR MEAL

Onomichi is a style of ramen consisting of soy sauce-based broth occasionally flavored with pork, seafood from the Seto Inland Sea, chicken, or dashi. The broth is served hot with medium-thick flat wheat noodles and lots of seabura – lard. Tops can vary, but they typically include scallions, roast pork, and bamboo shoots. Although it first appeared in the late 1940s, Onomichi ramen became popular in the 1990s. It still remains a local specialty of Onomichi. ENJOY YOUR MEAL  

2 lemons or 1 bitter orange cut in half 3,96 lb goat meat, cut into small pieces 1 teaspoon of powdered thyme 1 red onion, quartered 2 teaspoons crushed garlic 2 cubic peppers 1.5 teaspoons of salt 1 tablespoon of oil 1 tablespoon of sugar 3 glasses of water (may need more) 1 tablespoon chopped fresh coriander 4 tomatoes, quartered 1 cup tomato sauce 1/2 Scottish bonnet pepper (or 2 jalapenos) finely chopped Squeeze the lime juice or bitter orange over the meat. Rinse the meat with running water. Mix the meat, thyme, onion, garlic, cubic pepper and a teaspoon of salt. Refrigerate overnight or at least 1 hour. Heat the oil in a deep-bottomed saucepan. Add the sugar. Separate the meat from the onions and peppers. Separate the onions and peppers. When the sugar turns brown, add the meat. Stir until all the meat has a light brown color. Add 1/2 cup of water. Cover and cook on medium heat. Add a small amount of water until the meat is very tender (about

This Vietnamese coffee is a somewhat unusual brewed black coffee combination of yogurt, condensed milk, and ice. The beverage can also be served as a hot beverage, though some variations may also include lemon juice. The ingredients can be mixed together or blended until smooth. Sometimes milk and yogurt are combined with ice and then the coffee is poured last. This type of coffee is usually consumed as a sharp refreshment on hot and humid days. ENJOY YOUR MEAL  

Lemon barley water is a non-alcoholic thirst-quenching beverage that is also used as a health tonic. The drink is made by slowly boiling barley, sometimes with lemon zest. The liquid is then sieved and combined with lemon juice, honey, or sugar. The combination is then allowed to cool. Lemon barley water is traditionally drunk as a refreshing summer drink and can be served with ice or lemon wedges. ENJOY YOUR MEAL  

Chingri malai curry is a traditional Indian curry from the Bengal region. It is made from coconut milk and shrimp flavored with garam masala spices and fried in oil or mustard oil with onions, chili peppers, garlic-ginger paste, and turmeric. If desired, paprika powder, cinnamon, sugar, and cardamom can be added to further enhance the flavors. The dish is cooked until the sauce is thick and creamy and then served hot, usually with rice on the side. It is believed that this dish was brought to Bengali cuisine by Malaysian traders. ENJOY YOUR MEAL  

Beijing Duck 1 Piece Orange 2 Pieces Fresh Thyme 2 Sprigs For the Sauce: Salt 1 teaspoon Grated Lemon Peel 1 Dessert Orange Juice 1 Cup Pomegranate Sour Half Tea Glass Soy Sauce 1 Tablespoon Cut off the neck of the Peking duck with a sharp knife. Insert the neck you cut into the hole in the duck, fresh thyme, grated lemon rind, peeled and peeled off the membranes, and then the sliced orange pieces. Wrap the duck with grease proof paper on all sides. Put it on the grill wire. Place a baking tray filled with water under the wire rack. Bake in the oven at 392 degrees for 1.5 hours. Meanwhile, prepare the sauce. For this, mix all the ingredients in a bowl. Your sauce is ready. Take the Peking Duck out of the oven. Place on a baking tray lined with greaseproof paper. Spread the prepared sauce on all sides of the duck with the help of a brush. Bake in the oven for another 20 minutes. Remove it from the oven and serve with rice, if desired. ENJOY YOUR MEAL  

Pastel, a deep-fried, stuffed pastry, is one of the most common fast food items in Brazil. These semicircular or rectangular miniature donuts are filled with a variety of toppings, most commonly minced chicken, ground beef, mozzarella, or small shrimp. There are also sweet varieties, and they are usually made with chocolate, banana, or guava jam, but they are not as common as their savory counterparts. Although the origin of the dish is not fully known, pastel is believed to have evolved from egg rolls brought to Brazil by Japanese immigrants. Although the shape and materials have changed over time, the pastel has retained its thin and crisp outer layer. They are usually served hot and are most often accompanied by beer or a glass of sugarcane juice. It is a snack that is often sold in snack bars and is almost always eaten by hand. ENJOY YOUR MEAL  

 Blomkålsuppe  is a traditional Norwegian cauliflower soup. Although there are many varieties, the soup is usually made with a mixture of cauliflower florets, broth, egg yolk, salt, white pepper, cream, butter, onion, flour, and nutmeg. Cauliflower is boiled in salted water and half separated into florets and set aside. The rest is cooked until it reaches a porridge consistency and mixed with a little water until the mixture turns into a smooth sauce. Onions are fried in butter and mixed with flour, broth, and cauliflower sauce. The soup is boiled by stirring, and a mixture of egg yolk, cream, coconut, and white pepper is added to the soup, stirring constantly. The flowers are put in the pot, the soup is boiled a little more and served while it is hot.  ENJOY YOUR MEAL     

This Japanese rice dish consists of sumeshi (sushi rice) wrapped in thin sheets of omelet. Rice is usually fortified with mushrooms or pickles, while wraps consist of eggs, potato starch, water, sugar, and salt. When the rice is wrapped, the resulting pouch is tied with a thin strip of green onions and can be garnished with boiled shrimp, roe, or various vegetables. ENJOY YOUR MEAL  

1 Pack of Mediterranean Greens 10 Cherry Tomatoes 2 Branches of Dill 1 Tablespoon of Soy Sauce 1 Piece Chicken Breast For Sauce 4 Tablespoons of Balsamic Vinegar 4 Tablespoons of Olive Oil Wash and drain the greens well. Cut the chicken breast long and thin and put it in the pan and cook it until it releases its water. Add 2 tablespoons of olive oil and fry the chicken. Add 1 tablespoon of soy sauce. Take the chicken out of the pan. Place the greens on the salad plate. Put the fried chicken on the greens. Whisk the olive oil and vinegar, drizzle over the salad and serve. ENJOY YOUR MEAL  

  0,22 lb Dark Chocolate 0,22 lb Chocolate 1 Cup of Powdered Sugar 0,22 lb Butter 1 Tea glass of Flour 3 eggs On Side of Ice cream Melt the butter in a saucepan, break the chocolate into it and mix it to melt it. Put the eggs and sugar in a deep bowl and beat with a mixer. After whisking for 2-3 minutes, add the flour slowly and continue whisking. After the flour and egg mixture is thoroughly mixed, add the chocolate mixture and whisk all the ingredients for 3-4 minutes until a homogeneous mixture. Pour the mixture into the souffle molds. Bake in an oven preheated to 392 degrees for 7 to 10 minutes. Cool for 6-7 minutes and serve with cream or ice cream. ENJOY YOUR MEAL

2 Pieces of Pepper 1 Piece Tomato 1 Tablespoon of Coconut Half a Tea Cup of Red Lentils 1 Tablespoon of Coriander 1 Piece Dry Onion 1 Tablespoon of Lemon Juice Half a Tea Cup of Yellow Lentils 5 Cloves of Garlic 2 Tea Cups of Green Lentils 1 Teaspoon of Ginger For Indian Spice 2 Bay Leaves 1 Tablespoon Cumin 4 Tablespoons of Coriander 1 Tablespoon of Ground Black Pepper 1 teaspoon Cinnamon 1 Tablespoon of Ginger Wash the lentils. Cook with chopped green pepper, garlic and ginger in 6 glasses of water until soft. In a separate saucepan, sauté the diced onion in butter. Add the diced tomatoes and fry together. Add the spices, coconut and lemon juice and add to the cooked lentils. Serve with a sprinkling of fresh herbs, yogurt, and grated lemon rind. ENJOY YOUR MEAL  

2 Tablespoons of Thyme 1 Tea Cup of Cream 1 Tea Cup of haricot beans 1 Piece Dry Onion 1 Piece Potato 1 Piece Turnip 3 Cloves of Garlic 5 Cups of Water 1 glass of water Milk 2 Tablespoons of Butter Black Pepper, Salt Soak the haricot beans the night before and boil them with 2 glasses of water, reserve the water for use. Fry the diced onion in butter until translucent. Add the diced turnip and potato and fry together for 3-4 minutes. Add boiled dried beans and water, garlic and spices on it, cook until the vegetables are soft. Add 1 glass of milk, make your soup smooth with the help of a blender or strainer. When serving, sprinkle a teaspoon of cream and thyme on top. ENJOY YOUR MEAL