INTERNATIONAL FOODS

1 tablespoon of granulated sugar 2 cups condensed cream About 1 cup sweet amer chocolate chips 1 teaspoon pure vanilla extract for top: Croissant crumbs sea ​​salt   Heat the butter and 1 cup of cream in a medium saucepan. Stir for about 3 minutes until the sugar dissolves. Take it off the fire. Add the chocolate chips and vanilla. Blend for about 2 minutes until smooth. Let it cool for 10 minutes. Meanwhile, whip the remaining 1 cup of cream for about 2 minutes. Add the chocolate mixture to the whipped cream in 3 stages and mix well. Spread the mixture evenly into a bowl and close it loosely. Refrigerate for 2 hours for a lighter texture or up to 8 hours for a denser, richer texture. Finally, preheat the oven to 392 degrees. Shred the croissant in a food processor for about 30 seconds until fine crumbs form. Spread the croissant crumbs in an even layer on the baking tray. Bake for 12 to 14 minutes, until golden brown and crispy. Let it cool completely for

For dough: 2.5 cups of flour Half a cup of cornmeal 1 glass of water half a glass of milk Half a teaspoon of oil 1 teaspoon dry yeast 1 teaspoon of granulated sugar Salt For the tomato sauce: 1 tablespoon of tomato paste 3 tablespoons of olive oil 2 tomatoes 1 teaspoon crushed garlic 1 teaspoon basil Salt Black pepper For the food base: 0,44 lbs mince 1 teaspoon thyme 1 teaspoon of black pepper 1 cup chopped sausage 0,22 lbs bacon For the above: 1 cup grated cheddar cheese   For the sauce, saute tomato paste, diced tomatoes, garlic and spices in olive oil. Mix warm milk, granulated sugar and yeast. Wait until it doubles in volume at room temperature. Combine other dough ingredients with yeast and knead. Cover your dough and let it rest for 2 hours at room temperature. Roll out your dough to the thickness of your fingers on a floured kitchen counter. Spread tomato sauce on it. Place the roasted ground beef, spices, salami and sausage on the ground beef. Bake your pizza in an oven heated

  2 bananas 2 peaches 2 apples 2 pears 4 oranges 1 bunch of black grapes 1 bunch of white grapes 3 tablespoons of honey 0,11 lbs. raisins 0,11 lbs. Walnut 0,75 lbs. curd   Peel off the skins of the fruits. Chop the peaches and bananas into large chunks and the apples and pears into small pieces. Grape the grapes. In a deep bowl, put all the fruits with raisins and walnuts. Squeeze the juice of the remaining 2 oranges. Add 3 tablespoons of honey in it. Let the honey dissolve in the orange juice by mixing and pour it over the fruit salad you have prepared. Add 300 g of curd and serve immediately. You can also serve it with ice cream and cream. If you prepare the salad first and eat it after 1-2 hours, the raisins you put in it will ferment in the orange juice and honey sauce and your fruit salad will be much more delicious. Only your fruits will darken a little.

  2,2 lbs of tomatoes 1 green bell pepper (sweet) 1/2 red pepper 1 cucumber 1 onion 2 cloves of garlic 1 pinch of salt, cumin and black pepper 4 tablespoons of olive oil 3 tablespoons of vinegar 5-6 glasses of water   After all these ingredients are mixed in the blender, the skins and seeds of the vegetables are cleaned by passing them through a strainer. Gazpacho is placed in a deep container and stored in the refrigerator. It is drunk cold. ENJOY YOUR MEAL

12 assorted fish fillets (diced in 2 finger widths) 2 coffee cups refined oil                                       1 tablespoon of butter 1 large onion finely chopped Salt A pinch of black pepper A pinch of saffron 4 pieces of veal thigh or fillet, finely ground 1 chicken breast cut into 4 parts 4 sausages or pinky-finger-length sausages, slit in the middle 2 large tomatoes, peeled and finely chopped 1 bell pepper diced 1 red kavata pepper diced 1 handful of sliced ​​mushrooms 1 artichoke core, quartered 4 tablespoons of peas 1 cup of rice (0,48 lbs) 3 glasses of water Soak the rice for twenty thirty minutes, wash and drain Put the butter and onion in a saucepan, fry for two or three minutes, add the meat and chicken. Fry for two or three more minutes, add the tomato, salt, pepper and saffron, add three glasses of water, boil slowly and cook for twenty minutes and remove from the fire (Measure the remaining water, two glasses should remain.) Put half of the refined oil in a pan,

  100 gr sponge fingers 1 bag of meringue biscuits Cream: 2 eggs 1 tablespoon of starch 1 tablespoon of flour 1 cup of granulated sugar 3 tablespoons of cocoa 2.5 cups of milk For Whipped Cream: 1 pack of powdered whipped cream 3/4 cup milk 1 teaspoon vanilla candied fruit(for decoration) First place nylon in a bowl with a diameter of  7,82 inch . Dip the sponge fingers in a little milk, bring the rounded parts out and place them side by side into the mold. Put the cream utensils, except for the milk, in a saucepan and mix with wire. Prepare the whipped cream by whipping it with a mixer; Separate two spoons and pour the rest into the mold, cut the rest of the meringues into small pieces and sprinkle them on the cream. Pour half of the cocoa cream on it and leave it in the freezer overnight. Turn the mold into a round serving plate: Remove the plastic wrap on it and pour out the remaining cocoa cream. Decorate with remaining whipped cream and candied fruit. W

6 sheets of dough 8 slices of bacon 0,33 lbs grated fresh cheddar cheese 0,22  grated aged cheddar cheese 0,33 lbs grated white cheese 1.5 cups of milk 1.5 teaspoons of water 1 egg 2 tablespoons of olive oil Grate the fresh and aged cheddar cheeses and feta cheese into a large bowl. Chop the bacon into thin long pieces and add. Whisk milk, water, olive oil and egg in a bowl. Grease a 19,80 inc diameter round baking tray and spread the first dough on the tray with the edges protruding. Take a few spoons of the milk mixture and drizzle over the dough. Cut the remaining dough into 3,96 inc pieces. Spread half of the dough pieces with the milk mixture between them and arrange them neatly on the tray. Sprinkle the bacon cheese mixture on the half pastry sheets. Place the remaining pieces of dough on the cooking base by drizzling the milk mixture between them. Cover the dough remaining on the edge of the tray by collecting it on top. Spread with the milk mixture and bake in a preheated 356 d