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In your description:

1. say which country you are from.

2. provide recipes for your cuisine.

3. provide pictures/videos about the cuisine described.

Ingredients:

• 1 lb ribeye steak, thinly sliced

• 1 medium onion, sliced

• 2 tablespoons oil

• 2-3 hoagie rolls

• 4 slices provolone or American cheese

• Salt and pepper to taste

Instructions:

1. Cook onions: Heat 1 tablespoon of oil in a skillet over medium heat. Add onions and cook until soft and caramelized (about 5-7 minutes).

2. Cook steak: In the same skillet, add another tablespoon of oil. Season the steak with salt and pepper, and cook until browned (about 3-4 minutes).

3. Combine: Add onions back to the skillet, mix with the steak, and top with cheese slices. Cover until cheese melts.

4. Assemble: Place the steak mixture into hoagie rolls, and serve hot!

• 2 lbs chicken wings

• 1 tbsp olive oil

• 1 tsp garlic powder

• 1 tsp paprika

• Salt and pepper

• 1/2 cup hot sauce (e.g., Frank's RedHot)

• 1/4 cup butter (melted)

• 1 tbsp honey

• 1 tsp white vinegar

Instructions:

1. Prep the Wings: Preheat oven to 425°F (220°C). Pat wings dry, toss with olive oil, garlic powder, paprika, salt, pepper, and bake on a wire rack for 35-45 minutes, flipping halfway, until crispy.

2. Make Sauce: In a pan, melt butter, then stir in hot sauce, honey, and vinegar. Simmer for 2-3 minutes.

3. Toss Wings: Once wings are crispy, toss them in the hot sauce mixture.

4. Serve: Garnish with parsley and serve with celery and dipping sauce.

Step 1 | First thing, cook macaroni pasta in a large pot of the chicken broth until just under al dente so it finishes cooking in the oven. Then rub down an 8 by 11 or 9 by 13-inch baking dish with the butter. Give it a good, generous layer of butter.

Step 2 | Shred your cheeses and then add your spices to the cheeses: A little salt and black pepper are a must, garlic and onion powder, and smoked paprika for that little extra something.

Step 3 | In a large bowl, mix in all of the different cheeses, the half-and-half and heavy cream. Mix in the cooked macaroni pasta into the shredded cheese, then give it a taste for seasoning. Add a little salt if needed, or black pepper or garlic, whatever you want to boost up in flavor.

Step 4 | Then stir the eggs into the macaroni mixture. Get it nice and well-mixed before adding it to the buttered baking dish and spreading it evenly in there.

Step 5 | Top with remaining cheese, sprinkle with some smoked paprika, then bake for 35-40 minutes. No, there are no bread crumbs here.

Step 6 | Pull the mac and cheese from the oven, let rest for a few minutes because a molten cheese burn is not fun, then serve while still gooey and delicious!

2.) INGREDIENTS

• 1 ¹⁄₂lbs pork shoulder

• 2garlic cloves, peeled

• 1tablespoon cumin powder

• 1onion, chopped

• 2garlic cloves, chopped

• 2tablespoons oil

• ¹⁄₂teaspoon black pepper

• ¹⁄₂teaspoon cayenne

• 2tablespoons california chili powder

• 1tablespoon salt

• ¹⁄₄teaspoon oregano

• 4cups canned white hominy, drained and rinsed

• 3 -5cups pork broth, from cooking pork shoulder

• 1cup canned diced green chilis (optional)

• salt

• 2whole fresh jalapenos, chopped (optional)

• 3whole ancho chilies, seeded and stemmed (garnish) (optional)

3.) Recipe

• This recipe requires a simple prep.

• Prepare the onion, peel the garlic, chop the onion, peel and chop the 2 garlic cloves, chop the green chilies and jalapenos if you are using them and get the hominy drained and rinsed.

• I boil my ancho chilies in a separate small pot for the garnish part(read below).

• Now you are ready to cook.

• Place the meat in a large saucepan and just cover with lightly salted water.

• Add 1/2 chopped onion, the 2 cloves peeled garlic, pepper, cumin, and oregano.

• Bring to a boil over medium heat, skim off any foam that rises, reduce heat, cover and simmer for 45 minutes.

• Remove meat and broth, reserving both.

• Saute the remaining chopped onion and garlic in oil until translucent.

• Add the remaining spices, stir for a minute.

• Cut the reserved pork into 1 inch cubes and add to the pan.

• Stir in the canned hominy, pork broth (if there is not enough pork broth, add chicken stock, I like to add it anyway for flavor, about 2-4 cups, eyeball the amount you like), green chilies and jalapenos (optional).

• Cook at a simmer, covered, for 45 to 60 minutes until the meat and hominy are tender.

• If necessary, cook for up to an additional 60 minutes until the chilies and onions are well blended into the broth.

• Degrease the stew, taste for salt, and serve in soup bowls.

• This is a delicious recipe and well worth the effort to make.

• GARNISHES THAT ARE ALWAYS SERVED WITH ARE:

• lots of lime/lemon wedges.

• sliced radishes.

• chopped cilantro.

• Shredded cabbage(not red).

• fresh/ packaged fried corn tortillas.

• When my ancho chilies are soft from boiling(takes about 15 minutes), then i put them in the blender with 1 1/2cups of water, 1 clove of garlic and about 2 tablespoons diced onion, and about 1 tablespoons of salt and pepper. I blend this thin, then strain it to get the liquid separated from its "pulp". I throw the pulp into the soup for the flavor i like but you can discard if too spicy for you. The remaining liquid you put in a serving dish for guests to add in their own bowl, if desired. Beware! It's HOT!

• 2 pounds of shrimp

• Limes

• 1 bunch cilantro

• Pepper

• Salt

• 5 cucumbers

• 1 red onion

• 3 avocados

• 5 green chilies

Instructions:

1. First, clean the shrimp and cut them in half lengthwise. Separately, put the Lime juice, cilantro, salt and green chilies in the blender. Blend and add the shrimp until they are well covered with the juice.

2. Separately, chop the onion into thin slices and add lime juice, salt and pepper and let it marinate.

3. In another pan, chop cucumber.

4. Then mix everything together and it's ready. (I recommend putting it in the fridge for an hour to make it cold.)

• Salsa Roja

  - 4 cups plain tomato sauce

  - 1 cup water

  - 4 bunches fresh cilantro, chopped

  - 1 green bell pepper, seeded and chopped

  - 1 onion, chopped

  - 2 cloves garlic, crushed (Optional)

  - 1 cube chicken bouillon

• Curtido

  - ½ head cabbage, shredded

  - 1 large carrot, peeled and grated

  - ½ cup white vinegar

  - 3 scallions, minced

  - 2 tablespoons dried oregano

  - 1 pinch crushed red pepper flakes

• Chicharron

  - 1 (12 ounce) package bacon, or to taste

  - 4 tomatoes, halved, or more to taste

  - 1 green bell pepper, seeded and quartered

  - 1 cup grated Monterey Jack cheese

  - 2 cloves garlic, minced (Optional)

  - salt to taste

  - 4 cups masa harina, or more to taste

  - 2 cups water, or as needed

  - ½ cup vegetable oil for frying

  Instructions :

  • Make The Masa - In a mixing bowl, combine the masa harina and salt. Stir in warm water to form a corn dough. Knead the dough several minutes until it becomes smooth and pliable. If the dough is too dry, add a little more water; if it's too sticky, add a bit more masa harina.

  • Divide the Dough - Divide the dough into golf ball-sized portions. Cover with a damp cloth to prevent drying.

  • Stuff The Pupusa Dough - Flatten each dough ball to form a 1/4 inch thick patty. Place 1-2 tablespoons of shredded cheese (or beans, meat, or combo) in the center of the masa patty.

    Fold the edges of the dough over the filling, then seal to form a ball again. Flatten each stuffed dough balls to form thick tortillas.

  • Cook The Pupusas - Heat the vegetable oil in a pan to medium-high heat. Cook the pupusas 2-3 minutes per side, until they turn golden brown. Use a spatula to help them cook evenly.

1- country : yemen

2-INGREDIENTS

• 8 pieces Chicken drumsticks, thighs, etc.

• 2 medium onions finely chopped

• 1 teaspoon ghee

• 1 ½ cup Sella Basmati rice wash and presoaked 30 minutes.

• 6 garlic cloves peeled, leave whole

• 2 ½ teaspoon sea salt please don't use table salt!

• 1 cup golden raisins

• 1 cup Mixed Nuts pinenuts, almond silvers, & cashews

• 1 teaspoon ghee

Hawaij Spice mixture:

• 1 teaspoon ground cardamom

• ¼ teaspoon ground cloves

• 1 teaspoon ginger

• ¼ teaspoon nutmeg

• ½ teaspoon freshly ground pepper

• ½ teaspoon turmeric

• ¼ teaspoon cinnamon

• 1 Indian bay leaves ground into powder* see notes

INSTRUCTIONS

• Prep Chicken: wash your chicken by giving it a little scrub with fresh lemon,⏤skip the lemon if you don't have it on hand.

• Let's spice it up: Rub 1-2 teaspoons of the Hawaij spice and a pinch of salt onto each piece of chicken. Once all of the chicken is coated with spice, add a drizzle of olive oil, and rub everything together. Allow the chicken to marinate well your oven is heating up.

• Start your oven: Pre-heat your oven to 400°. Once heated transfer, the chicken to a baking pan and cover with tin-foil⏤bake for 40 minutes. You should have a lot of broth on the bottom of the pan, which you're going to use to flavour the rice. After 20 minutes of cooking the chicken, start the rice.

• After 45 minutes of cooking the chicken, start the rice: Heat a large pot, add ghee & onions. Sautee. Occasionally stir the onions until they're totally cooked through but not brown, add 2 teaspoons of the Hawaij spice, then continue cooking until the spices start to stick to the bottom of the pot, about 90 seconds.

• Add the rice: Stir, the rice into the onion & spices, until the rice is really well coated⏤the spice mixture should be sticking to each individual grain of rice.

• After 5 minutes of the rice cooking: Remove the chicken from the oven. Open the tin foil, remove the chicken and pour all the rice and the whole garlic cloves into the chicken drippings, then add approximately 2 ½ cups of hot water and ½ teaspoon more salt. (taste the saltiness of the water at this point and decide if more salt is needed-the water should be slightly salty to the taste but NOT as salty as the sea). Give it one a good stir! Place the cooked chicken back into the baking pan with the rice and continue cooking covered for 20 minutes.

• Time for some magic! You'll need a small piece of charcoal and a small metal dish (see notes) for this part of the recipe. Place the chicken in the pot with the rice, add the small metal dish in the centre of the rice. Pour 1 teaspoon of oil into a mini heat-proof bowl. Heat the charcoal on the element of the stove until the coal is red. Add the hot charcoal into the mini bowl with oil. You're going to see a lot of smoke! Quickly, cover the pot with its lid and wrap-around with a kitchen towel to stop any smoke from leaving the pot. Wait 5-8 minutes for the smoke to disappear in the rice. Open the lid, remove the chicken, and stir the smoky flavour.

• In the meantime: Fry your nuts in a 1 teaspoon ghee until they're just about to turn golden brown.

• Set the table! Place the rice on a serving platter, top with the chicken and then the nuts and raisins.

NOTES

Time-saving hacks:

Marinate the chicken the night before. You can also freeze the chicken in the spice mixture.

To wash your rice or not to wash rice, that is the question, I'll let up to you. I personally always wash my rice, but others don't. So I leave that step up to you.

I don't usually soak my rice. If you choose to soak your rice, you'll need to increase the prep time.

• I use Instant Charcoal Quality Hookah for the smoking step, you also can use a broken piece of charcoal if that's what you have available.

• If you do not have a metal dish, then you can use a foiled-up piece of tin foil. Fold the tin foil into a square about 3 times so the square fits into the palm of your hand. curl the corners into a bowl-like shape so the oil won't pour out and the coal will fit perfectly.

How to grind bay leaves. *You will need a coffee grinder to grind the bay leaves. Break the bay leaves into small pieces. Place the leaves into a coffee grinder and grind until it becomes powder. Ground bay leaf gives this spice a delicious flavour and is strongly recommended, but if you don't have it's ok.

• ½ cup butter.

• 1 (8 ounce) package cream cheese.

• 2 teaspoons garlic powder.

• 2 cups milk.

• 6 ounces grated Parmesan cheese.

• ⅛ teaspoon ground black pepper.

• What is chicken alfredo sauce made of?

  Alfredo Sauce: We used our favorite Alfredo Sauce recipe for this dish. Butter, heavy whipping cream, freshly grated Parmesan cheese, garlic, and seasonings come together in a matter of minutes for the most incredible white sauce that coats the cooked pasta. Heaven!

Make an optimal dough for your pizza, flat

Tomato or Pizza sauce

Mexican Cheses

Any Toppings you'd like

make large shells stuff with filling of your choice on the outside of the pizza wrapped into the dough

Onions American cheese Mayonnaise and ketchup

• ½ teaspoon salt

• ½ teaspoon black pepper

• ½ teaspoon paprika

• ½ teaspoon chili powder

• ½ teaspoon onion powder

• ½ teaspoon garlic powder

• ½ teaspoon dried thyme

• ½ teaspoon dried marjoram

• ½ teaspoon dried basil

• 1 pound beef sirloin, cut into thin 2 inch strips

• 3 tablespoons vegetable oil

• 1 onion, sliced

• 1 green bell pepper, julienned

• 3 ounces Swiss cheese, thinly sliced

• 4 hoagie rolls, split lengthwise

-4 medium potatoes
-4 or 5 eggs
-1 medium onion
-¼ l of olive oil 
-salt
Instructions:
Peel, wash and dry the potatoes. Cut them into thin slices and place them in a deep frying pan with olive oil at medium temperature so that they cook slowly. Add the finely chopped onion. Slowly fry it with the potatoes until they are soft and begin to brown. It is advisable to stir with the slotted spoon and cut the ingredients with it. After about 10 minutes, drain the oil. Beat the eggs in a bowl with a little salt. Add the potato mixture with the onion. Put the pan back in with a little of the drained oil and add the entire mixture. Leave it on low heat, covering the pan, for about 5 or 10 minutes, until it turns golden brown on the bottom. Turn the tortilla on itself with the help of a lid and let it fall on the other side into the pan until it sets slowly. It should be golden on both sides.

• 1

  whole (4- to 5-lb.) beef tenderloin (butt)

• 4 Tbsp.

  salted butter, or more to taste

• 1/3 c.

  whole peppercorns, more or less to taste

• Lawry's Seasoned Salt (or your favorite salt blend)

• Lemon pepper seasoning

• Olive oil

Recipe:Preheat the oven to 475°F. 

1. 2Trim away some of the fat to remove the silvery cartilage underneath. With a very sharp knife, begin taking the fat off the top, revealing the silver cartilage underneath. You definitely don't want to take every last bit of fat off—not at all. As with any cut of meat, a little bit of fat adds to the flavor. (Hint: you can also ask the butcher to do this trimming for you if the process seems intimidating.) 

2. 3Sprinkle the meat generously with Lawry's Seasoned Salt. You can much more liberally season a tenderloin, because you're having to pack more of a punch in order for the seasoning to make an impact. Start with Lawry's Seasoned Salt. Rub it in with your fingers. Sprinkle both sides generously with lemon pepper seasoning. (There are no measurements because it depends on your taste, but be sure to season liberally.)

3. 4Place the peppercorns in a zip-top bag, and with a mallet, hammer, or a large, heavy can, begin smashing the peppercorns to break them up a bit. Set aside. 

4. 5Heat some olive oil in a heavy skillet. When the oil is to the smoking point, place the tenderloin in the very hot pan to sear it. Throw a couple tablespoons of butter into the skillet to give it a nice little butter injection before going in the oven. A minute or two later, when one side is starting to turn nice and brown, flip and repeat.

5. 6Place the tenderloin onto a wire rack set over a baking sheet. Sprinkle the pummeled peppercorns all over the meat. Press the pepper onto the surface of the meat. Put several tablespoons of butter all over the meat. Stick the long needle of a meat thermometer lengthwise into the meat. Place it in the oven until the temperature reaches just under 140°F, 15 to 20 minutes. Stay near the oven and keep checking the meat thermometer to make sure it doesn't overcook. 

6. 7Let the meat stand 10 minutes or so before slicing, so it will have a chance to relax a bit.

7. 8To serve, you can spoon the olive oil/butter juices from the skillet on top of the meat for a little extra flavor.

• 2 cups cold milk

• 1 (5 ounce) package instant vanilla pudding mix

• 1 (14 ounce) can sweetened condensed milk

• 1 tablespoon vanilla extract

• 1 (12 ounce) container frozen whipped topping, thawed

• 1 (16 ounce) package vanilla wafers

• 14 small bananas, sliced or to taste

country: united states

shrimp and grits

1. Cook the grits in a mixture of chicken stock and milk. I also added a little butter for extra richness. 

2. Then, cook up some bacon until it’s crispy, then remove it from the pan and chop it up when it’s cool.

3. Pat the shrimp dry and season it with salt and pepper, and sauté the shrimp in the bacon fat. This will only take a few minutes, since shrimp is really fast to cook.

4. Add some butter and chicken stock to the shrimp. Once the butter is melted, turn off the heat so the shrimp doesn’t overcook. The butter will melt into everything and the chicken stock will help deglaze the pan, making a super flavorful sauce to spoon over the grits. SO GOOD!

5. Stir in some shredded cheese into the grits. YUM. I used cheddar.

RECIPE ; Texas Pecan Rice

INGREDIENTS ;

1/2 cup unsalted butter, cubed

• 1-1/2 cups sliced fresh mushrooms

• 3 green onions, sliced

• 2 cups uncooked long grain brown rice

• 1 garlic clove, minced

• 1-1/2 cups chopped pecans, toasted

• 1/2 teaspoon salt

• 1/2 teaspoon dried thyme

• 1/2 teaspoon pepper

• 1/4 teaspoon ground cumin

• 3 cans (10-1/2 ounces each ) condensed beef consomme, undiluted

• 2-1/4 cups water

• 5 bacon strips, cooked and crumbled

• Toasted pecan halves, optional

STEPS ; Preheat oven to 400°. In a Dutch oven, heat butter over medium-high heat. Add mushrooms and green onions; cook and stir until tender, 3-5 minutes. Add rice and garlic; cook and stir 3 minutes. Stir in pecans, salt, thyme, pepper and cumin. Add consomme and water; bring to a boil.

Bake, covered, until liquid is absorbed and rice is tender, 1 to 1-1/4 hours. Transfer to a serving bowl. Top with bacon and, if desired, pecan halves.

For the chili:

• 2 tablespoons olive oil

• 2 medium onions, finely chopped

• 4 cloves garlic, finely chopped

• 2 pounds lean ground beef

• 1 teaspoon salt

• 1 tablespoon ancho chili powder, or to taste

• 1/4 teaspoon chipotle chili powder, or to taste

• 1 tablespoon ground cumin

• 2 teaspoons oregano

• 2 sweet bell peppers (red, orange, yellow, or mixed), diced

• 1 (28-ounce) can whole, peeled tomatoes (or same amount of crushed or puréed)

• 2 cups water

• 2 (15-ounce) cans kidney beans or black beans, drained and rinsed

• 1 cup fresh or frozen corn kernels

For the garnishes:

• Sour cream

• Grated sharp cheddar

• Thinly sliced radishes

• Sliced scallions

• Chopped onions

• Avocado slices

• Shredded lettuce

• Chopped fresh jalapeños

• Fresh cilantro

Method

1. Cook the onions, garlic, and beef:

   In a large, heavy-bottomed pot over medium heat, heat the oil. Add the onions and garlic and cook, stirring often, for 6 minutes, or until the onions soften.

   Add the beef and salt. Cook, breaking the meat up with a potato masher or the edge of a spoon, for 5 minutes, or until it is no longer pink.Purée and add the tomatoes:

   In a blender, pulse the tomatoes and their juices for 5 seconds to break them up. Add them to the pot with the water and bring to a boil.

2. Cook the chili:

   Lower the heat and simmer for a minimum of 45 minutes or up to 1 1/2 hours, or until the liquid is well flavored (the longer the better!).

   Add more hot water during cooking, 1/2 cup at a time, if the mixture seems too thick.Add the beans and corn:

   Add the beans and corn and cook, stirring, for 5 minutes, or until hot. Taste and add more salt or chili powder, if you like.

3. Serve with garnishes:

   Set out bowls of your favorite garnishes for serving.

   This chili keeps for about a week, covered, in the refrigerator and up to 3 months when frozen.

   Did you enjoy this recipe? Let us know with a rating and review!

• 6ounces angel hair pasta

• 2chicken breasts, cut in pieces

• 3tablespoons olive oil

• 2cups broccoli florets

• ¹⁄₄cup butter, melted

• 1 ¹⁄₂cups heavy cream

• ¹⁄₄teaspoon garlic powder

• 1cup parmesan cheese, grated

• salt and pepper (to taste)

• ¹⁄₃cup milk (optional)

• ¹⁄₄cup parmesan cheese (garnish)

Directions:

• Cook angel hair pasta in salted water until a la denta stage and drain well.

• Cook broccoli florets in boiling water for 3 minutes and drain.

• In a large saucepan, saute chicken pieces until done. Remove and set aside.

• In same pan melt butter and add cream, garlic powder, salt and pepper. Heat for 2 minutes without boiling. Add parmesan cheese and stir to melt. Add chicken pieces, cooked pasta and broccoli florets lightly tossing to coat. If you want more sauce, use optional milk.

• Serve and sprinkle parmesan cheese as a garnish.

• ½ teaspoon black pepper

• ½ teaspoon paprika

• ½ teaspoon chili powder

• ½ teaspoon onion powder

• ½ teaspoon garlic powder

• ½ teaspoon dried thyme

• ½ teaspoon dried marjoram

• ½ teaspoon dried basil

• 1 pound beef sirloin, cut into thin 2 inch strips

• 3 tablespoons vegetable oil

• 1 onion, sliced

• 1 green bell pepper, julienned

• 3 ounces Swiss cheese, thinly sliced

• 4 hoagie rolls, split lengthwise

• 3 tablespoons vegetable oil

• 2 pounds cubed beef stew meat

• 4 cubes beef bouillon, crumbled

• 4 cups water

• 1 teaspoon dried rosemary

• 1 teaspoon dried parsley

• ½ teaspoon ground black pepper

• 3 large potatoes, peeled and cubed

• 4 carrots, cut into 1 inch pieces

• 4 stalks celery, cut into 1 inch pieces

• 1 large onion, chopped

• 2 teaspoons cornstarch

• 2 teaspoons cold water

• Set up the grill — at least 15 minutes before you start grilling. Start with clean grill plates to prevent steaks from sticking when flipping.

• Preheat grill or barbecue — Your grill needs to be HOT! At least 450°F (230°C) to get a good sear and a crispy edges. Find the hottest areas by carefully and slowly waving your hand 6 inches above the grill plates.

• Lightly oil — Using tongs, lightly grease grill plates with a folded paper towel dipped in oil.

• Pat steaks dry — Let steaks sit out at room temperature for 15 minutes, then pat dry with paper towel to ensure the perfect sear. Season with salt and pepper, plus anything else you like: paprika, chili powder, cumin, garlic powder, etc.

• Flip with tongs — Use a pair of tongs instead of a barbecue fork to avoid piercing holes in the meat and releasing crucial juices. Flip only once during cook time to give them time to form that beautiful crust. You’ll know they are ready when they easily lift off the grill.

• Slather with garlic butter — the BEST part about this recipe. You can grill your steaks and slather them in our delicious garlic butter, infusing them with heaps of flavour. You’re going to use half here, saving the rest for your shrimp.

• Rest — Allow steaks to rest for a good five minutes before slicing to let the juices settle before serving.

• how long to grill steak

  • Rare steaks. Soft textured steaks that maintain an indent when pressed will be rare — 140°F (60°C) internal temperature

  • Medium-rare steaks. Steaks with a soft and springy feel will be medium rare — 145°F (63°) internal temperature

  • Medium steaks. Steaks with a springy feel will be medium (bounce back up fast) — 160°F (70°) internal temperature

  • Well done steaks. Firm steaks are well done — 170°F (76°) internal temperature

  I recommend removing steaks off the grill when they are around 5° below desired doneness as they continue cooking while resting

• 4 cups masa harina (corn dough)

• 1 cup lard (or vegetable shortening)

• 1 cup chicken broth (or water)

• 1 teaspoon baking powder

• Salt to taste

  
  

For the Filling (you can customize this; here’s a popular choice):

• 2 cups shredded cooked pork or chicken

• 1 cup red or green salsa (made from chiles, tomatoes, and spices)

Additional:

• Corn husks (soaked in hot water for at least 30 minutes)

Prepare the Masa:

• In a large bowl, beat the lard until creamy.

• Add the masa harina, chicken broth, baking powder, and salt. Mix well until the dough is smooth and pliable

• Prepare the Corn Husks:

  • Drain the soaked corn husks and pat them dry. Choose larger husks for wrapping.

Assemble the Tamales:

• Take a corn husk and spread about 2 tablespoons of masa in the center, flattening it into a rectangle.

• Place a spoonful of the filling in the center of the masa.

• Fold the sides of the husk over the masa and filling, then fold the bottom up to secure the tamal.

• Cook the Tamales:

  • Arrange the tamales upright in a steamer pot, with the open end facing up.

  • Fill the bottom of the steamer with water and cover the tamales with a damp cloth and the lid.

  • Steam for about 1 to 1.5 hours, or until the masa easily pulls away from the husks.

Serve:

• Let the tamales cool slightly before serving. You can enjoy them with salsa, crema, or guacamole.

Enjoy!

Feel free to experiment with different fillings, such as cheese, vegetables, or beans, to suit your taste...

Step 2: Add the water and bring the rice to a boil. Cover and reduce the heat to low and cook until the rice is tender and all the water is absorbed.

Step 3: Once cooked add the cilantro and fluff the rice with a fork. Set aside and get started on the chipotle chicken marinade.

Step 4: Combine the vegetable oil, chopped chipotle peppers in adobo, garlic powder, cumin, dried oregano, and black pepper in a small bowl.

Step 5: Place the chicken in a large zip top plastic bag and add the marinade. Zip the bag and mix the chicken into the marinade. Place it into the fridge and let it marinate for at least 1 hour.

Step 6: Grill the chicken 5 to 6 minutes per side, until the chicken is cooked. Remove the chicken from the grill and let rest for 10 minutes to lock in the juices before chopping.

For toppings, we've got all our favorites on deck pinto beans, charred corn, guac, pico, and shredded cheese, but feel free to throw in whatever you've got on hand into the mix. And just a suggestion, you might want to make a double batch of guac because can you ever have too much guac? And if you add vinginrette , that would be epic in this as well!

Everything combined into one big bowl makes the perfect quick and easy meal during the week for lunch or dinner.

2 pounds chicken pieces

10 tomatillos, peeled and washed

1 white onion

1 serrano chiles

1 tablespoon vegetable oil

3 cloves garlic

2 tablespoons Knorr® Chicken Flavored Bouillon or 2 Knorr Chicken Flavored Bouillon cubes, divided

1 3/4 cups water

3 cups tamale dough

1 cup lard or vegetable shortening

1 1/2 teaspoons baking powder

1 tablespoon mustard

c/n salt

w/ pepper

½ cup of milk

500 grams of Milanese chicken

c/n ground bread

c/n Vegetable oil

3 pieces of tomatoes

3 Pieces Serrano Chile

1 piece of garlic

c/n Grain salt

1 tablespoon cilantro

with corn tortillas

1 cup refried beans

with cilantro

c/n lemons

still very good

these steps:

1 In a bowl, crack the pieces of Huevo San Juan® and beat lightly with the mustard, salt, pepper and milk.

2 Bread the Milanese by passing them through the egg and breadcrumb mixture.

3 In a frying pan over medium heat, heat the oil and fry the Milanese on both sides until golden. Drain on absorbent paper.

4 On a board, cut the Milanese into strips. Booking.

5 For the sauce, on a griddle over medium heat, roast the tomatoes, chiles and garlic.

6 Crush the roasted garlic with a little grain salt until you obtain a puree. Add the chilies and tomatoes, and continue blending until you obtain a sauce. Adjust the seasoning and add the cilantro.

7 Heat the tortillas on a comal and spread with the refried beans.

8 Serve the Milanese strips on the tortillas, decorate with cilantro and accompany with sauce and lemon.

(Journalism)

Country : Jamaica

My Cuisine : Curried Goat & White Rice

Recipe: Recipe

• 3 pound(s) goat meat

• 2 tablespoon(s) Grace White Vinegar

• 2 tablespoon(s) curry powder

• 1 medium onion, chopped

• 2 stalk(s) escallion, chopped

• 4 clove(s) garlic, chopped

• 1 teaspoon(s) ginger, chopped

• 2 teaspoon(s) thyme, chopped

• 1/2 whole scotch bonnet pepper, chopped

• 1 teaspoon(s) black pepper

• 1 teaspoon(s) salt

• 1/4 cup(s) Grace Vegetable Oil

• 4 cup(s) boiling water

• 1 large Irish potato, diced

• 1 medium carrot, sliced

• 4 whole pimento berries, crushed

My cuisine:Shrimp Alfredo

Ingredients

Alfredo sauce:

1/2 cup butter

4 clove garlic, finely minced

2 cups heavy cream

4 oz freshly grated Parmesan cheese, (about 2 cups)

salt and pepper, to taste

1lb fettuccine noodles,(or favorite of pasta)

Shrimp:

1.5 lbs large shrimp, thawed and peeled, tails optional

1 tablespoon oil, or butter

fresh chopped parsley, for garnish(optional)

Instructions

1. Cook pasta to package instructions. Drain and set aside.

2. Grate parmesan cheese and set aside, to allow it to come to room temperature.

3. Alfredo sauce: heat a large sauce pan over medium heat. Add butter and cook until melted. Add garlic, stirring frequently for 1 minutue. Add cream and whisk to combine, bring to a simmer and cook for 3-4 minutes, stirring often. Turn heat to low and add parmesan cheese, whisking until smooth. Season with salt and pepper to taste. Add pasta and toss to coat.

4. Season shrimp with salt and pepper. Melt 1 tablespoon butter or oil in a large skillet over medium high heat. Add shrimp and cook, stirring occasionally, until pink, about 2-3 minutes.

5. Serve noodles with a few shrimp on top. Garnish with fresh parsley, if desired.

100 g (½ cup) Red kidney beans (peas)

231 ml (1 cup) Homemade coconut milk or Tin Coconut Milk

263 g (1¼ cup) Long grain rice 317g (1½) Basmati rice or Par-boiled rice

½ Red onion Chopped

2 Garlic cloves Crushed

1 Stalk scallions Chopped

4 Sprig of thyme

1 Scotch bonnet pepper

Ginger very small piece

5 Pimento barries (allspice)

1 tsp Salt

1.12 l (4.73 cups) Water

Instructions

Wash the dry kidney beans. In freshwater, leave to soak for at least two hours, preferably overnight.

In a pressure cooker, add the soaked beans, garlic, pimento berries (allspice), ginger and salt with about 4 ½ to 5 cups of water to pressure cook for 20 minutes. If you don't have a pressure cooker and still wish to use dry kidney beans, cook for 45-50 minutes.

Once the beans are cooked, add the coconut milk, thyme, scallion, onion, and a whole scotch bonnet pepper. Cover the pot and bring it to a boil. At this point, taste to see if it seasoned to your liken.

Wash and add the rice. Return the lid to the pot and bring it to a boil. Turn the heat down to low and let the rice steam until all the water evaporates. Turn the feat off and let the rice sit for another 3 minutes.

Remove the thyme stems, scotch bonnet pepper and ginger.

Ingredients

1x

2x

3x

771 g (1.7 lb) Chicken

1 Small yellow onion chopped

2 Stalk scallion chopped

2 Garlic cloves crushed

¼ (55 g) Green bell pepper sliced

¼ Red bell pepper sliced

1 Small tomato diced

¼ Scotch Bonnet Pepper seeds removed and finely chopped

4 g Grated ginger

4 Sprigs thyme

5 Pimento berries (allspice)

1 ½ tbsp All purpose/chicken seasoning Salt free (see notes)

1 ½ tsp Salt

1 tsp Browning sauce

2 tbsp ketchup (optional)

Chicken cube stock

3-4 tbsp Cooking oil

355 ml (1.5 cups) Water

Instructions

Dissect and clean the chicken (remove skin and fat) and wash it in water with vinegar and lime/lemon juice. Drain away as much excess water from the chicken, dry and chop into small pieces.

Season the chicken with the chicken/all-purpose seasoning, ½ tsp of salt and the browning sauce. Add the onion, garlic, scallion, scotch bonnet pepper, thyme, pimento berries, and ginger, or use one ½ tbsp of green seasoning (see note). Rubbing all the ingredients into the chicken ensures all pieces are well coated. (For maximum flavour, leave to marinate for at least an hour).

Separate the onion, thyme, scallion, garlic and pimento from the chicken, which may be painstaking, so don't try to separate every piece. If you are using the green season, you bypass this step.

Heat oil in a large enough pot over medium heat. Once the oil is hot, add the chicken brown on all sides. Turn the heat down if needed so the chicken cooks before all sides are brown.

Pour away the oil leaving about a tablespoon. Add the water, onion, scallion, garlic, thyme, pimento, scotch bonnet (ingredients you separated earlier), bell pepper, tomato, salt, chicken cube stock and ketchup if you use it. Cover the pot and bring to a boil. (At this point, taste the sauce if flavoured to your liking).

Cook for about 10 minutes. Add the chicken. Reduce the heat to low, cover and simmer for another 10 minutes.

Notes

Use more scotch bonnet if you like your food spicy.

The all-purpose seasoning I use is salt-free. Consider using less if yours have salt.

The use of ketchup in this recipe is to help thicken the brown stew sauce and add a hint of sweetness. If you prefer not to use ketchup, use a small amount of cornstarch to help thicken the sauce and a tiny bit of brown sugar or honey for the sweet taste.

If you want to avoid the painstaking task of separating the onion, scallion, garlic, thyme etc., from the chicken after you marinate it, use a blended green season, which I have a complete recipe for. But you will still need chopped onion, garlic etc. when making the brown stew sauce.

Instead of water, you could use chicken broth.

Ingredients:

• 4 Lbs. Pork leg, shoulder or belly cut in medium pieces

• 1 tsp. Salt

• 1 tsp. Black Pepper

• 1 tsp. Pimento seeds

• 4 Cloves garlic

• 1/2 Cup Brown Sugar

• 6 Scotch Bonet Peppers

• 2 Sprigs of Fresh Thyme

• 2 Stalks Scallions

• 1/2 tsp. Cinnamon Powder

• 1/2 tsp. Nutmeg Grated

• 3 Tbsp. Dark or Mushroom Soy Sauce

• 1/4 Cup Vinegar

Instructions

1. Cut up pork into medium pieces and set aside. (Do not remove excess fat as this helps keep the pork moist and prevent it from drying out if you are baking it).

2. Blend all remaining ingredients in a blender until smooth.

3. Pour the blended seasonings on the pork and rub in evenly. Tightly cover and refrigerate for at least 2 hours or overnight. If cooking less, you may half the pork and place the remainder jerk seasoning in a jar in the fridge for future use.

4. Place in a pressure cooker, add about 1/2 cup of water or a little more (with some pimento leaves if you like), and cook about 20 minutes after hissing starts. The pork will be cooked at this point and ready to eat.

5. To brown more, Preheat the oven to 400 degrees. Line a baking sheet with foil and place the pork pieces on the tray. Bake for about 10 minutes, uncovered, until brown.

6. Optionally, you can cook it on an outdoor grill, cutting the pork into bigger pieces after pressuring.

   (You can adjust the amount of seasoning to taste since this recipe may be too spicy for some people. Personally, I prefer it grilled)

This is a recipe for one of my favourite snacks: Jamaican Festivals

Ingredients

• 1 ½ cups all-purpose flour

• ½ cup fine cornmeal

• 6 Tablespoons granulated sugar

• 2 teaspoons baking powder

• 1 teaspoon vanilla extract

• ½ teaspoon salt

• ¾ cup milk a little less or more may be needed, see notes

• Oil for deep frying*

Instructions

• Heat a heavy-bottom pot of oil with at least 3 inches of oil in it, or use a deep fryer if you have one. Turn the heat over medium heat until the temperature reaches 350 degrees Fahrenheit.

• Add the all-purpose flour, cornmeal, granulated sugar, baking powder, and salt to a large bowl and combine.

• Add the vanilla extract and milk and stir until the dough comes together. Then use your hands to form the mixture into a ball lightly.

• Pinch off pieces of dough and roll them into long oval shapes. Make about 12 dumplings.

• Once the oil has reached the temperature of 350 degrees Fahrenheit, fry the dough on all sides, until golden brown. This should take about 4-6 minutes.

• Remove the dough and drain off any excess grease. Serve and enjoy.

Ingredients include:

• rice (white, brown, long-grain, whichever you choose)

• kidney beans (Jamaicans call it red peas)

• coconut milk

• green pepper

• diced green onions

• thyme leaves

• pimento grains

• salt

Instructions:

Firstly, we would have to cook the peas using a pressure cooker. It can be done without the pressure cooker but that would take a very long time so a pressure cooker is highly recommended. Once the peas are cooked, we will then need to the coconut milk along with the rest of the ingredients and let that come to boil before adding the rice.
Once the rice is added, cover the pot and allow it to cook for approximately 20 minutes. Stir well and serve.

Crispy jamaican style fried chicken! For this you will need:

• mixed chicken parts

• onion powder

• garlic powder

• cayenne pepper

• black pepper

• salt

• all-purpose flour

• vegetable oil or any oil of your choice

• Jamaican Jerk sauce (optional)

Instructions:

Firstly, you want to add half of the powdered seasoning to the chicken and leave it to marinate for approximately 30 minutes. In the meantime, add the remaining seasoning to the flour and stir well.
After the marination process, preheat your oil. Add a little of the milk mixture to the flour mixture -helps the chicken fry up crisp and crunchy.
Next, we are going to let the chicken rest on a rack over a baking sheet instead of paper towels. Helps to prevent the chicken from getting soggy.

Fried Plantains

• Ripe plantain ( or a little over ripped for a softer texture)

• Clean cooking oil

Instructions:

While the oil is heating, slice the plantain in the shapes you desire. After the oil ready place them in carefully and watch them closely so they don't burn ( they burn easily). Turn them when they turn a gold-brown colour. Repeat this for other side of each.

Raw Vegetables

• Cucumbers

• Carrots

• Cabbage

• Tomatoes

• Lettuce

Instructions :

Slice, dice and / or grater them however you wish and mix vinegar with sugar thoroughly then add it to the vegetables.

Enjoy

Knox College

Teacher: Ms. Frazer

Country: Jamaica

INGREDIENTS

• 2 ½ lbs Jamaican sweet potato (purple skin) (gives you 8 - 10 cups chopped potatoes) Use the purple skin potatoes or purple skin yam that is 'white' when you cut into it. Do not use the orange flesh potatoes for this recipe.

• 2 cups coconut milk for blending

• 1¼ cup brown sugar

• 3 tbsp vanilla

• 1 tbsp almond essence

• 1 tbsp mixed spice liquid

• 1 tbsp rum

• ¼ cup shredded coconut/coconut flakes unsweetened, optional

Dry Ingredients (combine in a separate bowl)

• 2 cups flour all-purpose

• 1 tsp baking powder

• ½ cup cornmeal finely ground

• 1 tbsp corn starch

• 1 tsp salt to taste

• 1 tbsp ginger powder

• 2 tsp ground nutmeg

• ¼ cup raisins optional

For Custard

• ½ cup thick coconut milk

• 2 tsp brown sugar

• ¼ tsp salt

• ¼ tsp ginger powder

• 2 tsp vanilla

• 1 tsp mixed spice

• ½ tsp cinnamon

• ½ tsp melted butter

INSTRUCTIONS

• Peel and wash the sweet potatoes.

• Cut the sweet potatoes into small (1 inch) pieces and set aside.

• Preheat the oven to 350˚ F.

• Grease a 9-inch round baking tin and set aside.

• Add 4 - 5 cups of the chopped potatoes to a blender with 1 cup of coconut milk.

• Blend the sweet potatoes on high until smooth, then pour it into a large mixing bowl. Follow this technique to blend the chopped potatoes: Blend the mixture for 5 seconds, stop, then stir it completely before blending for another 5 seconds. Blend and stir a few times more until the mixture is smooth. (the blended potatoes should have a thick, lumpy consistency).

• Blend the remaining chopped potatoes with 1 cup coconut milk then add it to the large mixing bowl.

• Add the sugar, vanilla, almond essence, rum, and liquid mixed spice to the bowl of blended potatoes then combine well. If you have powdered mixed spice, add it to the flour mixture in the step below.

• In a separate bowl, combine the flour and other dry ingredients then whisk together.

• Use a large spoon to fold the dry ingredients into the blended sweet potatoes, then mix well until there is no trace of the flour.

• Add the coconut flakes and mix well.

• Toss the raisins in a small bowl of flour then sieve off the excess flour. Drop the raisins evenly into the batter then stir the batter lightly until there are no raisins visible.

• Pour the mixture into the greased baking tin, place it on a rack in the center of the oven and bake for 2 hours 20 mins.

• Prepare the custard mixture in a small bowl and set aside.

• After 2 hours 20 minutes, remove the pudding from the oven and use a knife to test the center of the pudding for doneness. When the center of the pudding is relatively firm and the knife comes out mostly clean, the pudding is ready for the custard.

• If the center of the pudding is still soft, allow the pudding to bake for another 20 - 30 minutes, then test it again.

• When the pudding is firm in the center, pour the custard mix on top. Use the back of a spoon to evenly spread the custard over the entire surface of the pudding.

• Return the pudding to the oven and bake for a further 10 minutes.

• Remove the pudding from the oven and let it rest on the countertop uncovered for at least 4 hours to cool (you may cover the pudding with a dishcloth which allows the steam to escape). The pudding must cool completely so that it's firm enough to slice. If you can resist the delicious smell, let the pudding rest overnight in the refrigerator before slicing it. ***I find that sweet potato pudding has the best flavour and texture 1 - 2 days after baking. Please note: As soon as the sweet potato pudding cools, refrigerate it, and keep it refrigerated to enjoy your pudding for longer.

• When the pudding cools, enjoy it on its own or with a scoop of your favourite ice cream.

English B

Knox College

Ms. Frazer

Chicken Salad in Pineapple Shells

Recipe:

2 small pineapples cut in halves lengthwise

1½ cups cooked chicken (in cubes)

½ cup raisins

½ cup coconut

½ cup yogurt

¼ cup mayonnaise

1. Cut pineapple flesh away from shells and set shells aside.

2. Cut chicken fresh into cubes.

3. Place pineapple flesh in bowl with chicken, coconut and raisins.

4. Combine yoghurt and mayonnaise.

5. Add to chicken and pineapple. Toss.

6. Pile back into prepared shells, and serve chilled.

Serves 4