INTERNATIONAL FOODS

2,2 lbs ground beef (finely chopped) 2 onions (Chopped) 5-6 glasses of warm water 2 cups cornmeal 2 spoonful butter 1 tablespoon sesame 1 tablespoon of coriander seeds 4 cloves of garlic 1 teaspoon salt 1 teaspoon of black pepper 1 tablespoon of safflower 1 tablespoon of tomato paste 1.5 cups of roasted chestnuts (chopped coarsely) 1 cup of walnut kernels (finely ground) Put the cubed meat and onion in a saucepan and let it cook on very low heat with the lid closed. When the meat absorbs the water it releases, add the water and let it boil. When the meat is very tender, add salt and continue to boil over low heat. On the other hand, in another pot, fry the finely sifted cornmeal on low heat until it turns pink. Add butter and fry together until fragrant. Take it from the boiling broth, add it little by little to the cornmeal and mix until you get a smooth consistency. Then add all the remaining broth and meat and let it boil over low heat. Roast the sesame seeds and then the coriander

0,44 lbs smoked meat 2 tablespoons of olive oil 1 onion 2 celery stalks 1 carrot 1 clove of garlic 2,2 lbs of sweet potatoes 6 cups chicken stock 2 spoonful butter ¾ cup of flour 4 cups of milk 7,77 oz sour cream 2.5 cups grated cheddar cheese Salt Black pepper to decorate celery leaves Finely chop the smoked meat and put it in a large saucepan. Add olive oil and cook for 2-3 minutes, stirring. Take it on a paper towel and absorb excess oil. Add the cubed onion, celery stalk and carrot to the same pot and cook for 6-7 minutes. Add the crushed garlic and diced potatoes. Add chicken broth and let it boil for 10 minutes. When the vegetables are soft, pass them through the blender. Melt the butter in another saucepan. Add the flour and mix. Add 2 cups of milk, salt and pepper. Add the mixture to the pot with potatoes. Add the remaining 2 cups of milk, sour cream, 2 cups of cheddar cheese and half of the smoked meat and mix well. Take it from the stove. Cut off the top of the round bread an

10 black berries 1 cl lemon juice 4 cl gin (gin) 2 bar spoon sugar  soda Mix all the ingredients, except soda, with 2 ice in the blender, transfer it to a glass, add 2-3 ice cubes and draw soda on it. You can garnish with 1-2 blackberries and serve with a straw.

Croquetas de bacalao are Spanish croquettes made with cod. Although Spanish croquettes are mainly made with a bechamel base, this popular salted cod variety sometimes replaces bechamel with mashed potatoes. Both options are well seasoned and mixed with cooked salted cod before the dough is formed into desired forms. Each piece is breaded in breadcrumbs and finally fried until golden and crispy. The cod version is one of the most common types of croquettes found in Spain and, like other varieties, is a staple tapas dish enjoyed throughout the country. ENJOY YOUR MEAL  

Spaghetti sciuè sciuè is a pasta dish originating from Italy. It is usually made with a combination of spaghetti, garlic, olive oil, tomatoes, salt, thyme and red pepper flakes. The garlic and red pepper flakes are cooked in oil until the garlic turns golden. Add tomatoes, salt and thyme to the pan and cook until the tomatoes soften. Spaghetti is cooked in boiling salted water until it reaches an al dente consistency. The pasta is placed in the pan with tomato sauce and if the food seems dry it is recommended to add some pasta cooking water. This quick and easy pasta dish is then served immediately. ENJOY YOUR MEAL  

Bún cá sứa is a traditional Vietnamese dish originating from Nha Trang. This rice noodle soup is served with jellyfish and fried fish paste. Fresh paradise fish or leatherjacket fish should be preferred to make broth and fish paste. Jellyfish are dipped in alum, rinsed with water, cut into small slices and boiled. When served, noodles are placed in the bowl first, followed by jellyfish slices and fried fish paste, and the broth is poured over the mixture, finishing the meal. ENJOY YOUR NAME  

Wakayama ramen is often described as a Tokyo-style ramen served in Tokushima soup. It is often referred to as chuka-soba (Chinese noodles) in Wakayama. The noodles in Wakayama ramen are thin and flat, while the soup can be clear and soy sauce flavored (shako-mae style) or a combination of tonkotsu and soy sauce. Pork ribs are one of the most common additional ingredients in wakayama ramen, and the dish is typically served with a hard-boiled, runny egg yolk instead of a raw egg served with Tokushima ramen. ENJOY YOUR MEAL  

This delicious Trini wrap typically includes tawa-baked dhalpuri roti stuffed with curries, potatoes, or meat. The wrap roti form originated in Southern Trinidad in the 1940s. Wrap roti is believed to have been invented by Sackina Karamath, who wanted to make a convenient meal that can be consumed on the go. The dish quickly gained popularity and spread throughout the Caribbean. Today, wrap roti comes in several variations and can also be stuffed with zucchini, spinach, conch, goat, shrimp, chutney, and hot sauces. ENJOY YOUR MEAL  

Originating from Jeolla province, hongeo or hongeo-hoe is a South Korean specialty consisting of rajidae (skate) fish fermented in its urine. This cartilaginous fish is known to excrete urine through its skin, thus helping to occur and maintain natural fermentation in meat. The process gives the fish signature flavors that bring to mind the strong and pungent odors of ammonia and dirty public restrooms. Since this unpleasant odor haunts diners long after they've had their share of hongeo, restaurants specializing in this delicacy often offer their customers services such as storing their jackets in sealed bags and applying deodorant on departure. Smell aside, fish is admired for its chewy texture, distinctive taste and unusual stinging sensation in the mouth due to its high ammonia levels. Hongeo is typically paired with steamed pork slices and kimchi, a combination called samhap, and is often washed down with alcoholic beverages such as soju (a distilled Korean spirit) or makgeoll

cube ice crushed ice 2 measures of Rum 1 measure rosso vermouth 1/3 measure sec-dry vermouth 1 teaspoon grenadine (pomegranate syrup) 1 slice of orange 1 cherry Fill the shaker halfway with ice cubes. Add grenadine (pomegranate syrup), dry vermouth, rosso vermouth and Rum. Shake well. Pour crushed ice into an Old Fashioned glass. Serve garnished with an orange slice and cherry. ENJOY YOUR MEAL  

Pizza inglesina is a traditional Italian pizza garnished with tomato sauce, mozzarella and prosciutto crudo. This last ingredient is the traditional Italian type of raw, dry cured ham, as opposed to prosciutto cotto, which is cooked ham that is a staple in Italian cuisine. This type of pizza is usually finished with extra virgin olive oil and topped with fresh basil or thyme. ENJOY YOUR MEAL  

The Pilgrim sandwich is a practical way to use up leftovers from Thanksgiving. It consists of fried turkey slices, stuffed turkey, cranberry sauce, and cheese, typically sliced ​​bread or sliced ​​bread rolls topped with cheddar. There are many versions of this sandwich, and the sauce is the most common optional ingredient added to the dish, but it can also be enhanced with the addition of butter, onions, apples, and celery. Today, the Pilgrim is one of America's favorite sandwiches, according to Esquire. ENJOY YOUR MEAL  

  T his delicious taco hails from San Francisco's Mission district, famous for its Latin community and great burritos. Mission-style tacos are typically filled with carne asada meat, baked beans, re fried beans, lettuce, cheese, and a variety of different salsas. ENJOY YOUR MEAL

Uramaki, California roll, or reverse sushi is a unique type of sushi whose origins are debated between Los Angeles and Vancouver, but most people claim it was invented in California in the 1960s by a Japanese chef named Ichiro Mashita. This sushi roll is made with sushi rice, nori, crab or surimi, avocado and cucumber. It differs from other types of sushi because the rice is on the outside, the nori seaweed on the inside is wrapped around it and surrounding the filling. Uramaki is usually rolled in roasted sesame seeds. It is recommended to serve this unusual flavor with soy sauce, gari (pickled ginger) and wasabi. ENJOY YOUR MEAL

Although many people think so, the famous slider is not just a small hamburger, it is a very special food item. First, a small ball of minced meat is crushed on a well-oiled grill until very thin, and the onions are browned in the meat while it is cooking. The meat is then turned over and other ingredients are added to the top of the meat, including the slider bread, which absorbs the flavors. Originally, slider was a term to describe small burgers in White Castle restaurants in the United States. There are several theories as to why it's called a slider: One says they slide down easily because people often eat more than one meal, another says they slide past the grill to make room for new meat patties. Originally, slider was a term to describe small burgers in White Castle restaurants in the United States. On January 14, 2014, Time magazine described the White Castle slider as the most influential burger of all time. ENJOY YOUR MEAL

Brovada e muset is a traditional peasant dish from Friuli-Venezia-Giulia. Brovada consists of fermented white turnip, sliced ​​and softened in a red grape starter, and muset or musetto, a large and thick pork sausage resembling cotechino. Traditionally, the dish is prepared and served for Christmas and was invented out of the need to preserve turnips throughout the winter. Sausages and turnips are cooked separately and served together while hot. Fermented turnip, known as brovada, is often used alongside meat, but can also be used in a variety of vegetable-based dishes and soups.

1 cl apricot liqueur 3 drops angostura bitters 1 cl lemon juice 4 cl gin Shake and garnish with shaved lemons and cherries. ENJOY YOUR MEAL  

2 tablespoons of olive oil 2,2 lbs of ground beef 1 chopped leek 2 teaspoons cumin 2 teaspoons ground cardamom 1 teaspoon salt 1 teaspoon pepper 1 small onion, finely chopped 1 clove of minced garlic 1 tablespoon all-purpose flour 1 tablespoon water or as needed 33,80 oz of oil for frying Heat the olive oil in a large skillet over medium heat. Add the onion, leek and garlic and cook, stirring, until the onions are transparent. Add the ground beef and cook until about halfway. Season with cumin, cardamom, salt and pepper. Mix well and continue cooking until the beef is browned. Make a thin dough by mixing flour and water in a small plate or bowl. Using one wrapper at a time, fold it into a cone shape. Fill the cone with the meat mixture, cover and cover. Repeat until the wraps or padding are gone.  ENJOY YOUR MEAL

0,33 lbs lamb cubed meat 0,55 lbs strained yogurt Heaping tablespoon of flour 1 egg 1 clove of garlic 1 cup of noodles enough salt enough black pepper enough mint Mash the yogurt, flour, egg and water thoroughly in a bowl. Put the butter in the pot, add the lamb and noodles and fry until the noodles are well browned. Then add the yogurt base you prepared. When the water balance is adequate, add garlic, salt and black pepper, stir constantly, and cook until it thickens. In a separate pan, fry the butter and mint on low heat until they start to color. Take the soup into bowls and drizzle the mint butter on it. If desired, serve with the lamb roasted in butter on top. ENJOY YOUR MEAL

4 cl vodka 1 cl lemon juice 1 tsp sugar Shake with ice, transfer to glass and serve. use a lemon slice as a garnish. ENJOY YOUR MEAL

0,37 lbs butter 0,132 lbs granulated sugar – ½ cup 1 pinch of salt 0,33 lbs  brown sugar – 1 cup 1 teaspoon of cocoa – 7 gr. 1 pinch of baking soda 2 teaspoons vanilla extract 1 teaspoon of granulated coffee 0,066 lbs cream ½ teaspoon of white vinegar 1 egg 0,40 lbs Flour 1 packet of baking powder 1 glass of dark chocolate – 0,30 lbs for Top Dark chocolate coarse sea salt Put your sauce pan on the stove, add the butter and cook on medium heat for 6-8 minutes until it turns brown. Take the granulated sugar into the browned butter and mix it with the help of a whisk. Add the salt and continue mixing. Add brown sugar, cocoa and baking soda and continue mixing. Add vanilla extract, granulated coffee, cream and white vinegar and continue mixing for 1-2 minutes. Then put it in a mixing bowl and cool slightly by mixing. Add the egg to it and mix. Add flour and baking powder and mix with a spatula. Finally, add the chocolate and continue mixing by closing it. Put the ready cookie dough in the

for the dough 0,015 lbs dry yeast 1 tablespoon of granulated sugar 1 + ¾ glass of warm water – 0,66 lbs 0,132 lbs butter - melted, cooled 0,88 lbs  flour – 3.5 cups 0,154 lbs semolina – ¾ cup Salt 3 – 4 tablespoons flour – for kneading 1 tablespoon of butter – at room temperature for the Inside Cheddar cheese – grater Sausage for Tomato Sauce 2 – 3 tablespoons of olive oil 2 cloves of garlic 0,44 lbs tomato puree 2 sprigs of rosemary Salt Black pepper for Top Parmesan cheese – grater Mix dry yeast, granulated sugar and warm water in a mixing bowl with the help of a whisk and leave for 10 minutes. Put your pan on the stove and add the butter and melt it. Cool the melted butter. Take the butter into the yeast mixture and mix it. In a separate mixing bowl, mix the flour and semolina. Then put the dry mixture on the counter and open it to form a pool in the middle. Add the yeast mixture you prepared into it and mix it first with a fork. Add salt around the edges and knead with your hands.

1 cl Orange bitters 1 cl Yellow Chartreuse 3 cl gin Shake our ingredients with ice, transfer them to the glass and serve with ice. Optionally, lemon slice or peel can be added. ENJOY YOUR MEAL

4 green apples 400 g (0,88 lbs) lamb (finely chopped) 0,33 oz vinegar 1 onion 1 coffee cup of olive oil a pinch of parsley a pinch of bay leaf Cook finely chopped onions and lamb in Orchid Sunflower Oil in a heated pan. Add the vinegar and keep it aside. Season with finely chopped parsley and ground black pepper. Hollow out the apples with a Parisian spoon or small spoon. Fill the cooked meat into the apples and bake in a preheated oven at 352 degrees for about 25 minutes. -Add the bay leaf on them. ENJOY YOUR MEAL  

  12 cherry tomatoes 4 veal cutlets 2 tablespoons of olive oil 2 cloves of garlic 1,1 lbs lamb spinach leaves 0,11 lbs butter 0,11 aged cheddar cheese Salt, ground black pepper Brush olive oil on the chops and cook on both sides on the grill. Peel and chop the garlic. Clean the spinach leaves and cut them into large pieces. Heat the butter in a pan and sauté the spinach and garlic. Season with salt and freshly ground black pepper. Serve the chops with tomatoes, sautéed spinach and coarsely chopped cheddar cheese. ENJOY YOUR MEAL

Peas 1 pack Milk 16,80 oz Flour 2 tablespoons Butter 3 tablespoons Olive oil 1 tablespoon Steak 1,32 lbs Salt Black pepper Cumin Leave of Daphne Walnut A handful Boil the peas in salted boiling water for a few minutes and drain. Then puree the peas. For the bechamel sauce, fry the flour and 2 tablespoons of butter together. When it becomes homogeneous, slowly feed the milk into it and be careful not to clump together. Add bay leaf and black pepper, mix and cook until it reaches the consistency of pudding, then take the bay leaf from it. Mix the pea puree with the bechamel sauce. Cook thinly sliced ​​steak pieces with 1 tablespoon of oil in a skillet or on the grill. Take care not to dry it out. Let the steaks rest and slice into finger-thick slices. Mash the walnuts in a mortar. Fry in a pan with 1 tablespoon of butter. Place the mash on the serving plates and the steak slices on them. Pour the roasted walnuts on it and serve hot. ENJOY YOUR MEAL

800 gr sea bass 2 potatoes half a bunch of fennel 10 cherry tomatoes 1 lemon 4 tablespoons of black olives 3 tablespoons of olive oil some sea salt some black pepper First, boil the baby potatoes in salted water for 6 minutes and then let them cool. Preheat the oven to 392°F. Then roughly tear off the fennel leaves, cut the tomatoes in half, crush the olives and remove the seeds. In the next step, put the fennel, slices of lemon, tomatoes, olives, fish and chilled potatoes in a large bowl. Then flavor it with olive oil, sea salt and black pepper. In the last stage, place the mixture on baking paper, put fennel leaves on it and bake in the oven for 20-25 minutes, covered. ENJOY YOUR MEAL 

12 leaves of kale 3 tablespoons of olive oil 1/2 tablespoon of cinnamon 1/2 tablespoon of brown sugar In the first step of preparation, preheat the oven to 338 °F. Cut off the thick stems of the kale. Wash the cabbage leaves and dry them thoroughly with a salad spinner or paper towel. Then mix the olive oil, cinnamon and brown sugar well. After this process, you can add salt according to your taste. Then cut the cabbage leaves into thick strips and mix them with the sauce. In the next step, place it on the baking tray and bake in the oven for 10 minutes. Finally, when it comes out of the oven, cool it on the wire. Here your Kale chips are ready. ENJOY YOUR MEAL

4 cl cherry juice 2 cl Malibu 2 cl of milk 4 cl vodka Shake and prepare the ingredients. Use cherries as a garnish. ENJOY YOUR MEAL  

Bison burger is a type of hamburger made using the meat of North American bison. This hamburger is often called a buffalo burger because bison meat is often confused with buffalo meat. Although this burger contains less cholesterol and fat than typical burgers, the high price of its meat makes it a specialty food. Bison patties are typically placed on soft bread and served with a variety of toppings such as onions, lettuce, tomato slices, red cabbage slaw and English cheddar cheese, and sweet potato fries on the side. ENJOY YOUR MEAL  

4 artichokes 4 cups of couscous pasta (Directly boiled) 1 cup of star noodle 1 tablespoon of onion 1 small onion (chopped) 3-4 stalks of spring onions (finely chopped) 1/2 bunch dill (finely chopped) 1/2 bunch fresh mint (finely chopped) 1 teaspoon of olive oil 4 teaspoons of water 1 tablespoon of dried mint Salt To open the leaves of the artichokes, gently press and roll them between your palm and the counter. Open the navel and remove the purple leaves and hairs from the navel with a suitable spoon. If necessary, pluck two rows of leaves from the outside and clean them. Cut about 3 finger widths from the tip of the leaves to the core. Rub the artichokes with lemon and throw them in the lemon water. At this stage, if the artichokes are tender, boil them raw, otherwise boil them in lemon and salt water for 15 minutes. Take the edible chopped onion, dill, mint, dried mint, couscous and the roasted vermicelli in a bowl, add salt and olive oil, then mix. Stuff this mixture into the artich

1 cl Malibu 2 cl melon liqueur 2 cl melon syrup 2 cl bols blue sprite Transfer the ingredients of the mixture to the glass, add sprites and serve. You can add cocktail cherries or strawberries and serve. ENJOY YOUR MEAL

  Isombe is a typical Rwandan stew made from mashed cassava leaves and other ingredients such as tomatoes, onions, coriander, garlic,  Maggi  seasoning, and peanut butter. The dish often has a meaty flavor although it contains no meat due to the usage of stock from boiled beef bones. Isombe is traditionally served with rice or beans on the side. ENJOY YOUR MEAL

  4 cl campari 1 cl gin 4 cl cherry juice 1 cl lemon juice Ice Add ice to the whiskey glass and add 4 cl campari, 1 cl gin, 4 cl sour cherry juice and 1 cl lemon juice to the glass respectively. Mix lightly with the help of a pipette, mixer, etc. and make it ready to serve. ENJOY YOUR MEAL

 For rice; 1 teaspoon of rice 1.5 cups of water For the soup; 6 glasses of water 1 tablespoon of tomato paste 2 spoonful butter 2 tablespoons of flour Salt Black pepper Parsley Cook the rice in water for 10-15 minutes until soft. Fry the butter and flour in a different pan. After the smell comes out, add tomato paste and continue frying. Add water, whisk to avoid lumps. Then let it cook. After cooking, add the rice and spices and cook for another 10 minutes. Serve with chopped parsley.

16,80 oz milk (cow's milk / oat milk / almond milk etc.) 4 tablespoons of oatmeal 1 handful of mixed nuts (Hazelnut, pistachio, walnut, almond, etc.) 1 teaspoon of raisins 1/2 teaspoon ground cinnamon Fresh red berries (raspberry, blackcurrant, etc.) Take half of the oatmeal with cinnamon and 8,45 oz of milk in a sauce pan, cook for a while and make porridge. Take the rest of the oatmeal and nuts in a pan and fry them a little. Take the porridge, roasted oats and nuts on a serving plate and add the remaining milk. Serve with raisins and fresh red berries. ENJOY YOUR MEAL  

  half a bunch of arugula 4 slices of rib-eye 1 tablespoon 1 tablespoon of olive oil 1 teaspoon grated cheddar cheese Salt black pepper for decoration fried cherry tomatoes It is at the top of the list of easily applicable meat recipes. Slice the rib-eyes thinly. Heat the butter and olive oil in the pan. Prepare the rib-eyes. Season with salt and freshly ground black pepper. Finely chop the arugula and add to the meat. Sprinkle with grated cheddar cheese and remove from heat after 1 minute. Garnish with fried cherry tomatoes and serve. ENJOY YOUR MEAL

1 cl vodka 1 cl bols blue 4 cl malibu 4 cl of milk Surround the rim of the glass that we will serve with chocolate powder and grated coconut particles. You can shake our ingredients with plenty of ice, transfer them to the glass we prepared before and serve. you can decorate with cocktail cherry. ENJOY YOUR MEAL  

4 round bread 0,33 lbs of lamb cubed 4 cherry tomatoes 2 green peppers 1 teaspoon of tomato paste 1 onion 1 teaspoon of butter 1 pinch of thyme, black pepper, red pepper Cut the round bread crosswise. Make a dish by emptying it. Roast in the oven at 352 degrees. Finely chop the onion and sauté. Add the lamb meat and fry it. Add water, tomato paste, halved green peppers and spices and cook. Add the ingredients evenly into the bowls and place on one cherry tomato. Place on a greased baking tray and bake at 352 degrees for 20 minutes. Serve. ENJOY YOUR MEAL  

3 cl martini bianco 1 cl of Absolut vodka 5 cl apple juice  Shake our ingredients with ice, transfer them to a glass and serve.  use apple slices and cocktail cherries for garnish. ENJOY YOUR MEAL  

2 eggplants 1/2 cup boiled chickpeas 1 carrot (Grated) 4 cups beef broth 1 cup of cream 2 tablespoons of flour 1 tablespoon of butter 1 clove of garlic (finely chopped) 1 lemon 1/2 teaspoon turmeric 1 pinch cumin Rosemary Salt Black pepper For the top 2 hot green chillies (finely chopped) Cut the eggplants in half and rub the insides of lemon to prevent them from browning. Make thin cuts and squeeze the rosemary into these cuts. Wrap it in baking paper and roast it in a preheated 200 degree oven. Set aside and peel off the skins. Take the butter and flour in a saucepan and start frying. Mix 1 cup of broth with cream in a bowl and add it to the pot. Add the eggplant, garlic and the remaining 3 glasses of broth, bring to a boil and obtain a smooth consistency using a hand blender. After adding grated carrots, boiled chickpeas and all the spices, bring it to a boil again. Serve garnished with green chillies. ENJOY YOUR MEAL  

0,55 lbs chicken (diced and boiled) 0,22 lbs of peas 1 carrot (diced) 1 zucchini (diced) 1 onion (diced) 1 piece of dough 6,76 oz of water 1 teaspoon tomato paste 3 cloves of garlic (finely chopped) 0,22 lbs grated cheddar cheese 1 tablespoon of oil 2 teaspoons of salt 1 tablespoon of butter For the bechamel sauce: 3 tablespoons of flour 3 tablespoons of butter 3 cups of milk 1 teaspoon nutmeg grated 1 teaspoon of salt 1 teaspoon ground black pepper For the bechamel sauce; Add butter and flour to a pan and fry until fragrant. Slowly add milk and continue whisking. When the mixture starts to boil, reduce the heat and cook, stirring occasionally. When the sauce starts to thicken, add grated nutmeg, black pepper and salt and turn off the heat. For the chicken filling; In a different pan, melt the oil and butter. Add the onions to the melted butter and stir until they turn pink. When the onion turns pink, add the chickens and fry with the onions for 4 minutes. Add peas, carrots, zucchini a