INTERNATIONAL FOODS

1 pound pork sausage 2 cups pancake mix 1 1/4 cups water 1 cup shredded sharp Cheddar cheese 2 tablespoons finely chopped fresh chives 1/4 cup maple syrup, plus more for serving 2 tablespoons melted butter, or as needed (optional)   White plate with blue rim piled with mini sausage muffins and ramekin of maple syrup Preheat the oven to 400 degrees F. Coat 36 mini muffin cups with cooking spray or line with paper liners. Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Remove to drain and cool slightly on paper towels. Stir together pancake mix and water in a bowl until smooth. Add sausage, cheese, chives, and maple syrup and fold the mixture until well combined. Divide mixture among the prepared muffin cups. Bake in the preheated oven until lightly browned, and a toothpick inserted near the center comes out clean, about 15 minutes. Brush with melted butter and serve with maple syrup f

  1 boneless pork shoulder roast (4 to 5 pounds) 2 teaspoons salt 2 teaspoons each oregano, ground cumin, paprika and pepper 1 bunch fresh cilantro, divided 2 medium onions, halved and sliced 1/4 cup canned chopped green chiles 4 garlic cloves, minced 2 cans (14-1/2 ounces each) reduced-sodium chicken broth 2/3 cup orange juice 1/2 cup lime juice 16 sandwich buns, split Barbecue sauce and pickle chips Cut roast in half. Combine the salt, oregano, cumin, paprika and pepper; rub over pork. Place in a 4- or 5-qt. slow cooker. Mince cilantro to measure 1/4 cup; set aside. Trim remaining cilantro, discarding stems. Add the whole cilantro leaves, onions, chiles and garlic to the slow cooker. Combine the broth, orange juice and lime juice; pour over roast. Cover and cook on low for 7-9 hours or until meat is tender. Remove roast; cool slightly. Skim fat from cooking juices; set aside 3 cups juices. Discard remaining juices. Shred pork with 2 forks and return to slo

  Place half of the Canadian bacon in a greased 3-quart or 13x9-inch baking dish. Top with the English muffin pieces and remaining Canadian bacon. In a large bowl, whisk together the eggs, milk and onion powder. Pour the egg mixture over the prepared casserole. Wrap the casserole tightly. Refrigerate overnight. Bake the casserole Preheat the oven to 375°F. Remove the casserole from the refrigerator while the oven preheats. Sprinkle the top of the casserole with paprika. Bake, covered, for 35 minutes. Uncover, and bake for 10 to 15 minutes longer, until a knife inserted in the center comes out clean. Prepare the hollandaise sauce In a double boiler or a metal bowl set over simmering water, whisk together the egg yolks, heavy whipping cream, lemon juice and mustard until blended. Cook, whisking constantly, until the mixture is just thick enough to coat a metal spoon and the temperature reaches 160°. Reduce the heat to very low. Very slowly drizzle in the warm melted butter,

Liège waffles are one of the two most popular waffle varieties in Belgium. These unevenly shaped, chewy treats are made with a thick, brioche-like dough which is sweetened with pearl sugar and baked in a specially-designed waffle pan. During the baking process, the pearl sugar melts and gives the waffles a unique caramel flavor. Although the origin of Liège waffles is somewhat vague, it is believed they were influenced by French culinary traditions and made famous by the skillful Liège bakers. In Liège, these waffles are usually enjoyed plain, but they can also be topped with powdered sugar, whipped cream, chocolate, or various fruits. ENJOY YOUR MEAL

Translated as   the shooting star , Danish stjerneskud is one of the most famous   smørrebrød   varieties. This open-faced sandwich consists of various seafood ingredients such as fried fish fillets, shrimps, caviar, and salmon, carefully arranged on top of sliced buttered bread. It became popular in the 19th century, and today it is mainly enjoyed as a healthy and nutritious lunch. ENJOY YOUR MEAL

Mustikkapiirakka is a traditional blueberry pie originating from Finland. The crust for the pie is usually made with a combination of flour, butter, sugar, eggs, and baking powder. The dough is pressed into a tart pan, pricked with a fork, and pre-baked. It is then topped with fresh blueberries (in Finland they traditionally use bilberries) mixed with sour cream, eggs, sugar, vanilla, and cardamom, if desired. The pie is placed back in the oven and it's baked until the middle is set and the edges have browned.  ENJOY YOUR MEAL

  1 (5-ounce) can oil-packed tuna (such as Tonnino), drained and flaked into large pieces 1 celery stalk, thinly sliced (about 1/3 cup) 1/4 cup red onion, thinly sliced 1/4 cup pitted Castelvetrano olives, sliced 1 tablespoon capers 1 tablespoon chopped pickled peppers (optional) 1 cup cooked white or brown rice, chilled 2 tablespoons red wine vinegar 1 teaspoon Dijon mustard 2 tablespoons extra-virgin olive oil Combine the tuna, celery, onion, olives, capers, peppers (if using), and rice in a medium bowl and toss together. Combine the red wine vinegar, Dijon mustard, and olive oil in a small bowl and whisk to combine. Pour vinaigrette on top of tuna and rice mixture and stir gently until it is evenly mixed. ENJOY YOUR MEAL 

  Tofu 0,67 lbs, block, cut into 4 equal sized cubes All purpose flour 1 - 2 tbsp Eggs 1 beaten Breadcrumbs 60 g, panko Vegetable oil for deep frying Soy Sauce 4 - 6 tbsp Chives 2 tbsp, chopped Ginger finely grated Daikon 1 small piece, finely grated Wasabi Coriander 4 leaves To prepare deep fried tofu first season the tofu with salt and ground black pepper and toss in flour. Dip in the egg and coat with panko. Deep fry in hot oil for 4-5 minutes until golden brown. Drain on kitchen paper. Arrange the tofu cubes in small bowls with a little soy sauce and scatter over the chives. Top the deep fried tofu with a little daikon, ginger and a pinch of wasabi and serve garnished with coriander. ENJOY YOUR MEAL

  1/2 cup unsalted butter, softened 1-1/2 cups granulated sugar 4 egg whites, room temperature 1-1/2 teaspoons vanilla extract 2-1/4 cups cake flour 1/2 teaspoon baking soda 1-1/2 teaspoons baking powder 1 teaspoon salt 1-1/2 cups buttermilk, room temperature Frosting: 1 (8-ounce) package cream cheese, softened 3/4 cup unsalted butter, softened 6-1/2 cups powdered sugar 3 tablespoons milk Prep the cake pans Preheat the oven to 350°F. Grease two 8-inch round cake pans with butter and gently dust the inside with flour. Tap the pans to shake off any excess. Place a round piece of parchment paper in the base of each cake pan. You can buy precut parchment circles or make your own with regular parchment paper and a pair of scissors. Cream the butter and sugar In the bowl of a stand mixer fitted with the paddle attachment, cream the butter for 10 minutes until pale and fluffy. Scrape down the sides of the bowl as needed while creaming. Mix in the egg whites

Bulgur 250 g (2 cup) Chicken broth (1 2/3 cup) Harissa (4 cup) Jalapeños (4 cup) Red onion (1/4 cup) Coriander seeds (4 teaspoon) Cumin seeds (4 teaspoon) Garlic 1 clove Tomato Pulp (1/4 cup) Chicken broth (1/2 cup) Extra virgin olive oil (1/4 cup) Salt and pepper to taste Provenzal Parsley (1 1/2 cup) Garlic Oil 3, chopped in oil Oil (1/2 cup) Kibbeh mezcla Beef Tenderloin (2/3 cup) Bulgur (1/2 cup) Harissa at ease Extra virgin olive oil 50 ml (3 tablespoons + 1 teaspoon) Lime juice 2 tablespoons Provenzal (2 1/2 teaspoon) Salt and pepper to taste Herbs Chiffonade Parsley (2 1/2 teaspoon) Coriander (2 1/2 teaspoon) Dill (2 1/2 teaspoon) Tomato Coulis (for 250 ml; 1.5 cup) Organic Peeled Tomato Preserves (1 cup) Extra virgin olive oil (2/4 cup) Xanthan Powder Salt and pepper To taste Labneh Yogurt (1/2 cup) Goat Cream Cheese (1/2 cup) Olive oil (1 1/2 tabl

    Endive 14 oz, curly Broccoli rabe 14 oz Purslane 14 oz Chicory 14 oz Turnip greens 14 oz Spinach 14 oz Swiss chard 14 oz Wild rocket 14 oz Salsola soda 14 oz Salted seaweed 7 oz (dulce, sea lettuce, kombu, wakame), pre-cooked Herbs 3.5 oz Chinese mandarins 8 (or kumquats) Citronette Blood orange juice 1.8 oz Extra virgin olive oil 0.7 oz, organic Orange zest 0.4 oz Sherry vinegar 0.7 oz Liver cream Calf's liver 3.5 oz Onion 1.4 oz, fresh White wine 0.7 oz Bay leaf 1 Dried chilli pepper 1 Orange zest to taste Lemon zest to taste Salt to taste Pepper to taste Olive oil to taste Prawns Red prawns 14 oz Olive oil Wash and dry all the salad ingredients and set aside in the fridge. Mix all the ingredients for the citronette cold, allow to sit for a while and then strain. Store in the fridge. For the liver cream, cut the liver into small pieces, fry it with the onion

2 (18.8-oz.) cans hearty baked potato with cheddar and bacon bits soup 1 (8-oz.) pkg. precooked Italian sausage ¼ c. drained and cut up marinated sundried tomatoes 2 tbsp. red wine vinegar ¼ tsp. coarsely ground garlic pepper Add large stalks curly kale, ribs removed and leaves coarsely chopped (2 cups) Stir together soup, sausage, sundried tomatoes, vinegar and garlic pepper in a medium saucepan. Bring to boil; reduce heat to low. Simmer, uncovered, for 5 minutes. Add chopped kale; simmer for 8 to 10 minutes more or until heated through. ENJOY YOUR MEAL

  2 tbsp. packed brown sugar 2 tbsp. pecan pieces 1 (37-oz.) Bakery pecan pie (10-in.) Frozen whipped topping, thawed; for serving 3 tbsp 100% pure maple syrup 3 tbsp. caramel sauce 6 slices smoked thick-sliced bacon Stir together maple syrup and caramel sauce in a small bowl; set aside. Preheat oven to 375 degrees. Line a large rimmed baking pan with foil; place a wire rack in prepared baking pan. Place bacon in a single layer on wire rack. Bake for 20 to 25 minutes or until the bacon is slightly chewy. Meanwhile, place brown sugar and pecans in a mini food processor. Cover and pulse 10 to 15 times or until the pecans are finely chopped. Sprinkle brown sugar mixture on top of each bacon slice; gently press to adhere. Bake bacon for 10 to 12 minutes more or until bacon is crisp and brown sugar mixture is slightly bubbly. Cool on wire rack for 10 minutes. Coarsely chop bacon. To serve, top pie slices with whipped topping, if desired. Drizzle with maple-caramel syrup an

1 red beet (8 ounces), scrubbed 2 teaspoons extra-virgin olive oil   Kosher salt   1 small white onion, thinly sliced   1 1/4 cups distilled white vinegar   1/2 cup rice vinegar   2 tablespoons sugar   Four 1/4-inch-thick slices of fresh pineapple   Crushed red pepper   2 1/2 tablespoons unsalted butter   4 large eggs   Preheat the oven to 350°. In a small bowl, coat the beet with 1 teaspoon of the olive oil and sprinkle with a generous pinch of salt. Wrap the beet in foil and roast in a pie plate until tender, 1 hour. Let cool, then peel the beet and slice it 1/4 inch thick. Transfer to a heatproof bowl and add the onion. In a medium saucepan, combine the white vinegar, rice vinegar, sugar and 2 1/2 tablespoons of salt. Bring to a boil over moderate heat, stirring to dissolve the sugar. Pour the brine over the beet and onion and let cool, about 1 hour. Light a grill or preheat a grill pan. Coat the pineapple slices with the remaining 1 teaspoon of olive oil

  Curry Powder 2 tablespoons ground coriander 2 tablespoons ground cumin 1 ½ tablespoons ground turmeric 2 teaspoons ground ginger 1 teaspoon dry mustard   1 teaspoon ground cinnamon ½ teaspoon black pepper ½ teaspoon ground cardamom ½ teaspoon cayenne pepper Curry 3 tablespoons peanut oil or vegetable oil, divided 2 pounds boneless lamb shoulder, cut into 1- to 2-inch pieces 2 teaspoons fine sea salt, divided 1 cup chopped yellow onion (from 1 medium [8-ounce] onion) ½ cup chopped green bell pepper (from 1 small [7-ounce] bell pepper) 1 tablespoon chopped peeled fresh ginger (from 1 [2-inch] piece ginger) 1 medium garlic clove, chopped (about 1 teaspoon) 3 tablespoons creamy peanut butter (preferably natural and unsweetened) 1 tablespoon tomato paste 1 cup chopped tomato (from 1 small [7-ounce] tomato) 3 cups vegetable broth 1 large (16-ounce) sweet potato, peeled and cut into 1 1/2-inch cubes (about 2 1/2 cups) 1 (14-ounce) can coconut milk 1 to 2 habanero chile

  Chicken 1/2 cup extra-virgin olive oil 1/2 cup cilantro leaves 3 tablespoons fresh lemon juice 2 large garlic cloves, chopped 1 teaspoon ground cumin   1 teaspoon ground sumac or 1 teaspoon fresh lemon juice 1/2 teaspoon ground coriander 1/2 teaspoon cayenne pepper 8 skinless, boneless chicken thighs (about 1 1/2 pounds) Salad 2 large pita breads, split horizontally 2 tablespoons fresh lemon juice 2 teaspoons white wine vinegar 1 teaspoon Dijon mustard 1/3 cup canola oil 1/3 cup extra-virgin olive oil Salt and freshly ground pepper 1 large romaine lettuce heart, cut crosswise into 1-inch strips 1 pound ripe tomatoes, cored and cut into 1/2-inch dice 1/2 small European cucumber—peeled, halved lengthwise, seeded and cut into 1/2-inch dice 1/2 cup flat-leaf parsley leaves 1/2 cup purslane or watercress leaves 2 tablespoons chopped mint 1 1/2 teaspoons ground sumac or 1 1/2 teaspoons fresh lemon juice In a blender, combine the olive oil,

  1,1 lbs of lamb meat 1,1 lbs of yogurt 2 onions 1 bunch of parsley 1 piece of stale bread 2 spoonful butter 2 bay leaves 4-5 cloves of garlic Salt and pepper Peppers and tomatoes to garnish Roasting the Meat: Place the diced lamb meat in a pot and roast until the water is absorbed. Cooking the Meat: After the meat has absorbed its water, add enough hot water and cumin to cover it by two fingers. Cook in a pressure cooker until the meat is tender. Bread Preparation: Slice stale bread and lightly crisp it in the oven. Then cut it into 1,18 inc squares and place it on a serving plate. Putting the Meat on the Bread: When the meat is almost cooked, add the butter, salt and pepper and cook for another 10 minutes. Pour the cooked meat and its juice over the bread. Yogurt and Onion Preparation: Chop the onions into white pieces and rub them with salt to remove the bitterness. Prepare garlic yoghurt and spread it over the meat. Presentation: Place the onions on the yogurt. Sprinkle chopped pa

8 large eggs ⅔ c. celery, thinly sliced ½ c. mayonnaise 2 tsp. shallot, finely chopped 2 tbsp. fresh tarragon, finely chopped 1 tbsp. white wine vinegar ½ tbsp. Dijon mustard 1 tsp. lemon zest ½ tsp. kosher salt ½ tsp. ground black pepper 8 slice(s) Bakery sourdough bread, toasted Desired fixings, such as: butterhead lettuce leaves, and/or sliced radishes Place eggs in single layer in large saucepan. Add enough water to cover at least 1-inch above eggs. Cover saucepan and bring to a boil. Remove saucepan from heat. Let eggs stand, covered, in hot water 15 minutes. Drain; immediately run cold water over edges or place in ice water to completely cool. Peel and chop eggs. Combine chopped eggs, celery, mayonnaise, shallot, tarragon, vinegar, Dijon mustard, lemon zest, salt, and pepper in medium bowl. Cover and refrigerate at least 2 hours before serving. To assemble sandwiches, top 4 slices toasted bread with desired fixings. Add egg salad and top with additional

  1 medium onion, sliced 1-1/2 cups sliced fresh mushrooms 1/2 cup sliced sweet red pepper 1/2 cup sliced green pepper 2 garlic cloves, minced 2 tablespoons canola oil 1/4 teaspoon dried oregano 1/4 teaspoon dried thyme 1/4 teaspoon dried rosemary, crushed Pizza dough, homemade or store-bought Cornmeal 1/2 cup pizza sauce 2 medium tomatoes, thinly sliced 1/2 cup shredded dairy-free Parmesan-flavored cheese 1/4 cup loosely packed basil leaves, thinly sliced, divided Step 1: Roast the vegetables On a rimmed baking sheet, combine the onions, mushrooms, peppers and garlic with oil and dried herbs. Toss with your hands to combine. Roast in a 425°F oven until crisp-tender, about 10 minutes. Step 2: Prepare the dough Roll the dough into a 15-inch circle. Grease a pizza pan with oil and sprinkle with cornmeal. Transfer the dough to the pan, building up the edge slightly. Immediately place in the oven and bake until lightly browned, 12 to 15 minutes. Step 3: Assemble the pizza Transfer the roas