INTERNATIONAL FOODS

  The Slovak version of the famous Polish  pierogi  consists of a thin potato dough that is wrapped around a combination of grated potatoes and a traditional sheep cheese known as  bryndza . These crescent-shaped dumplings are usually cooked (and occasionally fried) until golden and crispy on the exterior. When served, they are traditionally topped with fried bacon, chives, and a dollop of sour cream. ENJOY YOUR MEAL

Gobova juha is a traditional Slovenian mushroom soup. Although there are many variations, the soup is usually made with a combination of wild mushrooms, onions, garlic, butter, flour, potatoes, white wine or wine vinegar, bay leaves, marjoram, salt, and pepper. The onions are sautéed in butter and then mixed with flour and garlic. The mushrooms are cut into chunks and added to the pot with water, marjoram, bay leaves, potatoes, salt, and black pepper. The soup is simmered over low heat until the potatoes become tender.  ENJOY YOUR MEAL

2 cups all-purpose flour 2 teaspoons sugar 1 teaspoon baking powder 1/2 teaspoon salt 3 teaspoons butter, melted 1 large egg, room temperature 1 teaspoon vanilla extract 1/3 to 1/2 cup water 1/2 cup cinnamon sugar Oil for deep-fat frying   2 cups all-purpose flour 2 teaspoons sugar 1 teaspoon baking powder 1/2 teaspoon salt 3 teaspoons butter, melted 1 large egg, room temperature 1 teaspoon vanilla extract 1/3 to 1/2 cup water 1/2 cup cinnamon sugar Oil for deep-fat frying In a large bowl, combine the flour, sugar, baking powder and salt. In a separate bowl, whisk together the melted butter, egg and vanilla. Add the wet ingredients to the dry ingredients, and mix well until the mixture is crumbly. Add water gradually, mixing into the dough. Knead until you form a firm ball. Let the dough rest, covered, for 30 minutes. Use a dough scraper to divide the dough into 18 pieces. Shape each piece into a ball. On a lightly floured surface, use a rolling pin to roll out each ball into a t

12 cups fresh baby spinach 1 tablespoon butter 1 tablespoon extra virgin olive oil, divided 4 tilapia fillets (6 ounces each) 1/2 teaspoon salt 1/4 teaspoon pepper 1/2 large sweet or red onion, thinly sliced 2 tablespoons fresh lemon juice 2 garlic cloves, minced 12 cups fresh baby spinach 1 tablespoon butter 1 tablespoon extra virgin olive oil, divided 4 tilapia fillets (6 ounces each) 1/2 teaspoon salt 1/4 teaspoon pepper 1/2 large sweet or red onion, thinly sliced 2 tablespoons fresh lemon juice 2 garlic cloves, minced Prepare grill for medium-high heat or preheat oven to 475°. In a large skillet, cook spinach in butter and 1 teaspoon oil over medium-high heat until wilted, 8-10 minutes. Divide spinach among four 18x12-in. pieces of heavy-duty nonstick foil, placing food on dull side of foil. Place tilapia on top of spinach; sprinkle with salt and pepper. Top with onion, lemon juice, garlic and remaining 2 teaspoons olive oil. Fold foil around mixture, sealing tightly. Place pac

  CRUST Nonstick cooking spray 8   oz.   crisp ginger cookies 2   tbsp.   light brown sugar 1/4   tsp.   kosher salt 5   tbsp.   unsalted butter, melted, cooled FILLING 1   1/4   c.   packed light brown sugar 1   tsp.   ground cinnamon 1   tsp.   ground ginger 1/2   tsp.   ground nutmeg 1/2   tsp.   kosher salt  1/4   tsp.   ground cloves 3   (8-oz.) blocks cream cheese, room temperature 4   large eggs, room temperature 1   (15-oz.) can pure pumpkin purée  2   tsp.   pure vanilla extract Whipped Cream for serving Place a rack in center of oven; preheat to 350°. Grease a 9" springform pan with cooking spray. In a food processor, pulse cookies, brown sugar, and salt until fine crumbs form. Add butter and continue to pulse until mixture resembles wet sand. Pour crumbs mixture into prepared pan. Using the back of a spoon or a measuring cup, press into bottom and up sides of pan. Bake crust until fragrant and a shade darker in color, 10 to 12 minutes. Let cool. FILLING Reduce oven tem

  1/2   c.   brandy 1/2   c.   whole cranberries, plus more for serving 1/4   c.   finely chopped apples, plus more, thinly sliced, for serving 2   tbsp.   light brown sugar 2   to 3 (3") cinnamon sticks, plus more for serving 1   (750-mL) bottle red wine Ice 2   (12-oz.) cans seltzer water or ginger ale In a large pitcher or bowl, combine brandy, cranberries, apples, brown sugar, and cinnamon. Add wine, stir to combine, and refrigerate until ready to serve, at least 2 hours or preferably up to 12. To serve, fill a wine glass with ice. Pour in sangria until glass is three-quarters full. Top off with seltzer. Garnish with cranberries, sliced apples, and a cinnamon stick. ENJOY YOUR MEAL

6 hard-boiled large eggs 1 jar (16 ounces) garlic and dill pepperoncini 1 medium ripe avocado, peeled and pitted 1 tablespoon minced fresh cilantro, divided 1/4 teaspoon salt 1/8 teaspoon pepper 1 tablespoon minced sweet red pepper 1/4 teaspoon chili powder Cut eggs lengthwise in half. Remove yolks, reserving whites. Mash yolks. Stir in 1 teaspoon minced garlic from the pepperoncini jar and 2 teaspoons pepperoncini juice. Add 3 tablespoons minced pepperoncini and the whole avocado; mash with a fork until smooth. Stir in 2 teaspoons cilantro, salt and pepper. Cut a small hole in the tip of a pastry bag or in a corner of a food-safe plastic bag; insert a medium star tip. Transfer avocado mixture to bag. Pipe into egg whites, swirling it upward to resemble Christmas trees. Sprinkle trees with minced red pepper, chili powder and remaining cilantro. Cut open and seed one larger pepperoncini; slice into 12 small diamond shapes to top Christmas trees. Refrigerate, covered, until serving.

  1 tbsp. caramel sauce 1 tbsp. finely chopped pecan pieces 1 ½ oz. bourbon ¾ oz. maple pecan liqueur ¾ oz. Lustau East India solera sherry 3 dash(es) orange bitters Place caramel sauce and pecans on 2 separate small saucers. Dip rim of 1 (8-oz.) rocks or martini glass in caramel sauce, then dip in pecans. Fill glass with ice. Combine bourbon, liqueur, sherry and bitters in an ice-filled cocktail shaker. Shake well until chilled. Strain into prepared glass. ENJOY YOUR MEAL

Oven-Poached Eggs 6 large eggs 6 tbsp. water, divided Cranberry Hollandaise Sauce 2 tbsp. water 3 large egg yolks ½ c. unsalted butter 2 tbsp. leftover cranberry sauce ¼ tsp. lemon zest 1 tsp. fresh lemon juice 1 tsp. Dijon mustard salt, to taste Toppings Add Bakery jumbo cornbread muffins, cut into 3 pieces Add leftover cranberry sauce 1 c. leftover mashed potatoes ½ lbs. cooked leftover turkey   Add Fresh parsley, chopped, for garnish   Preheat oven to 350 degrees. Spray a standard size muffin tin with nonstick cooking spray. Crack 1 egg into 1 muffin cup; repeat with remaining eggs. Top each egg with 1 tablespoon water. Bake eggs 10 to 14 minutes, or until desired doneness. Due to the water on top of the eggs, the eggs will continue to look jiggly and undercooked. The eggs are completely cooked when the whites are completely opaque. While eggs bake, make Cranberry Hollandaise Sauce. Place egg yolks and water into a medium saucepan, whisk unt

  10 oz. leftover turkey, shredded and roughly chopped ¾ c. leftover cooked chicken stuffing Add (8-oz.) cream cheese, softened Add green onion, thinly sliced; divided Add (14-oz.) jellied cranberry sauce 2 tbsp. original pancake syrup 2 tbsp. packed light brown sugar 30 wonton wrappers vegetable oil, for frying                Mix turkey, stuffing, cream cheese and 2 tablespoons green onion in a medium bowl until combined; set aside. In a small saucepan, heat cranberry sauce, syrup and brown sugar over medium-high heat, stirring occasionally until melted and thoroughly combined. Remove from heat; set aside. Using a 1-tablespoon measure, scoop turkey filling and drag the spoon up the side of the mixing bowl to create a level scoop. Place filling in the center of a wonton wrapper. Moisten edges of wrapper with water. Fold wrapper in half over filling to form a triangle. Press edges to seal. Repeat to fill remaining wrappers with turkey mixture. Pour 1 to 2 inche

2 pounds ground beef 1 large onion, chopped 2 garlic cloves, minced 12 bacon strips, cooked and crumbled 3 cups shredded cheddar cheese, divided 8 large eggs 1 can (6 ounces) tomato paste 1 cup heavy whipping cream 1 tablespoon Worcestershire sauce 1/2 teaspoon salt 1/4 teaspoon pepper Optional toppings: Dill pickle slices, thinly sliced green onions, slices red onion and cherry tomatoes, halved Preheat oven to 350°. In a large skillet, cook beef, onion and garlic over medium until beef is no longer pink and onion is tender, 10-12 minutes, breaking up beef into crumbles; drain. Transfer to a greased 13x9-in. baking dish. Sprinkle with bacon and 1 cup cheddar cheese. In a large bowl, whisk together eggs, tomato paste, heavy cream, tomato paste, Worcestershire sauce, salt, and pepper until well combined. Pour over beef mixture. Sprinkle with remaining 2 cups cheddar cheese. Bake, uncovered, until set and golden brown, 30-35 minutes. Let stand 10 minutes before

  Risotto Arborio Rice 300 g (1.5 cup) White wine 20 g (1/4 cup) Onion 50 g, (1.5 cup), brunoise Vegetable broth 500 ml (2 1/4 cups) Olive oil 20 ml (1 tablespoon) Potato Starch Sauce Bottle Potato Starch 65 g (1/2 cup) Water 250 ml (1 and 1/20 cup) Scorched Rice Risotto 70 g ( 1/4 cup) Octopus Cooking Water 70 ml (5 tablespoons) Paprika 10 g (1 tablespoon and 1/2 teaspoon) Cornstarch Cream 9 ml ( >1 tablespoon) Salt Crispy Octopus Octopus 1 Coconut milk 25 ml (1/8 cup) Curry 8 g (1.8 teaspoon) Coconut and Curry Glaze Octopus Cooking Water 3 L (13 cups) Ginger paste 6 g (1/4 cup) Coconut milk 800 ml (3 1/2 cup) Salt 10 g (1.6 teaspoon) Curry 9 g (1.5 teaspoon) Garlic powder 10 g (1.6 teaspoon) Onion 60 g (1/6 cup) Bell Peppers 60 g (12 1/4 cup) Annatto Oil 30 g ( 2 1/4 cup) Five Spice Powder 3 g (1.27 teaspoon) Xanthan Powder Cassava with Garlic Sauce Cassava 650 g (2 3/4 cup) Parsley 200 g (3/4 cup) Cilantro 200 g (3/4 cup) Ají Trompo 50 g (1/4 cup) Yellow onion 100 g (2 cup) Garli

  1 (3-oz.) Just Crack an Egg Denver scramble kit 1 large egg 1 tsp. Sriracha, plus additional for serving 2 slice(s) original white bread, divided ½ tbsp. unsalted butter, melted   Preheat sandwich maker according to manufacturer's directions. Meanwhile, prepare Denver scramble with the egg according to pkg. directions; set aside. Spread 1 tsp. Sriracha on 1 slice of bread to within ½ in. of edges. Top with prepared Denver scramble and remaining slice of bread. Lightly brush plates on sandwich maker for 1 sandwich with melted butter using a silicone brush. Carefully place the sandwich in the preheated sandwich maker. Firmly close the lid and lock. Cook for 1 to 2 minutes or until toasted. Cook for 15 to 30 seconds more for a toastier sandwich. Remove sandwich with a silicone spatula. Cool slightly before serving. Serve with additional Sriracha, if desired. ENJOY YOUR MEAL

Boxty is a simple Irish potato pancake that is often associated with the northern Midlands region and county Leitrim. The potatoes are finely grated and combined with buttermilk, flour, and eggs, and the whole concoction is then cooked like a regular pancake. In the past, boxty was usually consumed on its own, but today it is served like a tortilla, filled with a variety of meat and vegetables. ENJOY YOUR MEAL

Mugicha   is a Japanese name for barley tea—an infusion made by steeping roasted barley grains in hot or cold water. Technically, barley tea is a tisane, and nowadays, it is often made by using teabags consisting of roasted and ground barley. The drink has ancient origins and is enjoyed in many Asian countries. When brewed, barley tea has a light brown color and a savor, nutty and earthy flavor. It can be sweetened to preference, while the chilled, summer version is often served over ice.  ENJOY YOUR MEAL

Icelandic hot dog or  pylsur   is a unique combination of a sausage made from Icelandic free-range lamb, a warm, steamed bun, and toppings such as fried and raw onions, ketchup, sweet brown mustard, and remoulade. This flavorful hot dog was created at   Bæjarins Beztu Pylsur   (Town's Best), a small hot dog stall which has been preparing them for over 60 years. It is recommended to order one with everything ( ein með öllu ) for the best experience. ENJOY YOUR MEAL

Considered probably the most popular and "noble" Brazilian beef cut, maminha is a beef cut from Brazil that best corresponds to the mix of the US flank and bottom sirloin. However, some sources will also say it corresponds to the US tri-tip cut. In any case, it is a very versatile cut, and in Brazil and South American countries, it is typically barbecued but can also be roasted whole, cubed and stewed, or cut into steaks and pan-fried. Also, besides being versatile, it is one of the leanest beef cuts as well, which is why it got the title "the filé mignon for the grill", meaning it's lean and tender as the filé but suitable for grilling. Maminha should be grilled only until medium done, or it will turn tough. But no matter how it's prepared, maminha should always be cut against the grain so it's more tender and easier to eat. In North America, if maminha is unavailable, bottom round roast and bottom round steak can be used instead. The first is for roast

Sudado de pescado is a traditional Peruvian fish stew that typically features white fish, simmered gently in a fragrant broth made of tomatoes, onions, garlic, and aji peppers. The dish often includes touches of cilantro and is infused with a splash of beer or white wine, enhancing its depth of flavor, and is served with rice. Its rich, aromatic sauce and tender fish make it a must-try for anyone exploring the coastal cuisines of Peru. ENJOY YOUR MEAL

  4 large potatoes 2 cups flour 1 egg 1/4 teaspoon salt 4 teaspoons of granulated sugar 4 sweet apricot slices 1 cup bread crumbs 4 tablespoons of butter Powdered sugar Boil the potatoes with their skins. Mash the boiled potatoes. Add flour, egg and salt to the mashed potatoes and mix. Divide the dough into 8 equal parts. Prepare each piece by rolling it into a dough ball shape. Flatten each dough ball and place an apricot slice with a teaspoon of granulated sugar. Close the edges of the dough and shape it into a ball. Boil water in a pot. Drop the dough balls into water and boil over low heat for 15-20 minutes. Stir occasionally until the knödels are cooked. Melt the butter in a pan. Add breadcrumbs and fry. Drain the knödels and dip them in the toasted breadcrumb mixture. Serve by sprinkling with powdered sugar. ENJOY YOUR MEAL

8 French baguette slices 8 slices serrano ham 8 slices mozzarella cheese 2 tomatoes, sliced Olive oil Salt and pepper Grease both sides of the bread slices with olive oil. Sprinkle one side with salt and pepper. Place sliced tomatoes on the side sprinkled with salt and pepper. Add mozzarella and serrano ham over tomato slices. Bake the montaditos in an oven preheated to 358°F until the cheese melts and the bread turns golden. Serve hot. Montadito recipes are extremely flexible and you can make them with a variety of ingredients depending on your taste or what you have on hand. Other popular toppings include sliced peppers, tuna, mustard, and a variety of Spanish cheeses. ENJOY YOUR MEAL

400 ml fresh duck or pig blood (Veterinary approved and properly processed) 0,44 lbs duck or pork, boiled and finely chopped 1 tablespoon fish sauce 1 tablespoon vinegar (optional) Half a glass of cold water 2 tablespoons fried onion 2 tablespoons finely chopped fresh mint or basil Salt, pepper and sugar (to taste) Fried peanuts (optional, for garnish) Take the fresh blood into a bowl. If desired, add vinegar to prevent blood clots. Add fish sauce, salt, pepper and sugar, then gently stir in the broth. Place the mixture in the refrigerator and allow it to gel slightly. Add finely chopped meat, fried onion and fresh herbs to the blood mixture. Divide the mixture among four bowls and let it cool for another 15-20 minutes. Optionally, garnish with toasted peanuts and serve cold. This recipe offers a simple version of a traditional tiết canh dish. However, due to the use of raw blood, extreme care must be taken when preparing this dish. The meal should only be made using fresh blood from v

0,196 lbs raw cashews 1 ripe avocado 1-2 pinches of fresh basil juice of 1.5 lemons 1-2 tablespoons of olive oil 3-4 tablespoons of water 1 tablespoon nutritional yeast A pinch of sea salt 1 clove of peeled garlic or its powder 3-4 zucchinis 3-4 slices of dried tomatoes Use cashews either raw or by sautéing them in a pan for 3-4 minutes. Blend all ingredients except zucchini and dried tomatoes in the food processor until you get a smooth and creamy consistency. Add some water if necessary. After cutting the zucchinis into pasta shapes with a spiral cutter, sauté them in the pan for 3-5 minutes or leave them raw. Lastly, pour the sauce we prepared on top and mix well. If you wish, serve by garnishing with finely chopped dried tomatoes. ENJOY YOUR MEAL

Half a glass of raw cashews 1 glass of water 1 tablespoon tapioca flour 1 tablespoon white vinegar 1 teaspoon of salt For the brine; 1 glass of water 1 teaspoon pickling salt First, take the water and pickling salt in a small jar and mix them well. Then put tapioca flour, cashews, water, salt and vinegar into the food processor and pulse until it reaches a consistency. Pour the resulting mixture into the sauce pot. Cook over medium heat, stirring constantly, until it reaches a thick consistency. With the help of two teaspoons, transfer the small piece from spoon to spoon, roll it and throw it into the brine you have prepared. Coat the entire mixture in the pot with the brine in this way. You can then remove all the cheese from the brine. ENJOY YOUR MEAL Note: It is possible to consume cheese directly this way. However, you can wrap it with stretch film and store it in the refrigerator for a few days. It is possible to consume cheese directly this way. However, you can wrap it with stre

33,80 oz plant milk (almond, soy or coconut) 3 tablespoons of flour 1.5 tablespoons of starch 1 glass of sugar For the sauce: 0,44 lbs of red fruit variety First, mix sugar, starch and flour in the pot. Slowly pour in the vegetable milk and cook over low heat, stirring. When it boils and thickens, pour it into the cups we will serve it in. Leave it uncovered at room temperature until it cools. When it cools down, put it in the refrigerator. Rinse the forest fruit we will use and cook it on the stove without sugar. When it reaches the consistency of sauce, pour it over the cups. ENJOY YOUR MEAL