This wonderful idea was s!!! Maybe making a thread(lemme know if just our regular thread is better) in case we want to print them up(if we even can..screenshots then print? We will see. my will be german.. We can post them then give full recipe when we have time!! 1.Himmel und Erde(heaven and earth...a potatoe and apple dish 2Fish mit senf sosse..fish with mustard sauce

pinging for FV

FV you read my mind, I was thinking we need a thread for this adventure In international cooking

Hint/thought: I know hot rice with cold salad unusual, but try it. You will love it!!!!! Oh FYI the rice cold is yummy all by itself.

Egyptian baked rice Preheat Oven 350 F bake about an hour USE glass baking dish I like using uncle ben’s rice always good results. But you can use brand you prefer.

You need milk, rice, and butter. For every cup of rice you use, you will need 1 1/2 cups of milk ( I have used low fat or whole milk doesn’t matter) Rice should be washed. Then put in baking dish with the milk. Then drop 4-5 thin slices of butter or 4-5 teaspoon size butter on top of milk. Stir and make sure rice is spread evenly with a large spoon and place in the oven. Stir again maybe 2-3 times always insuring rice is evenly placed with stirring spoon. BUT when milk gets a thin skin on top stop stirring. Check about 45 minutes let bake until you see a golden brown appearance on top of rice. To eat loosen with spoon. FYI don’t forget to eat the rice formed on side of baked glass dish. So yummy

Egyptian Salad dish I use tomatoes, cucumber, green onion all cut small. I don’t use lettuce but you can, just know the lemon or lime juice will cause the lettuce to wilt after first day. Really you can use the vegetables you like in a salad. I have also used dill pickle diced ( such a yummy addition). Then I add salt and cumin to taste, I add about 1 tablespoon of lemon OR lime juice which ever you have. But Egyptians usually use lime juice when the cook. Then add olive oil maybe 2-3 teaspoons ( I have used vegetable or canola oil depends what I have, but Egyptians use olive oil). If you are going to put it on top of cold or cook rice add about half cup of water. This creates a juice with the salad after stirring salad really good to put on the rice. IF you use it as a side dish to other foods you like don’t add the water.

I am also looking for a Dampfnudel recipe from Germany, even if it is in german. I can use google transational to translation for me. Maybe has the recipe

A pain to make but worth it. Latvian bacon buns. https://bellyrumbles.com/piragi-latvian-bacon-buns/

I use this one. https://www.bbcgoodfood.com/recipes/sweet-german-dumplings

As far as baked rice...Welly puts dry rice in a casserole dish, pours soup or broth or stock on it, then places fowl over that and bakes if for about 35 minutes. The rice is fluffy and is infused with the flavor of the stock and the fowl is tender and moist. Sometimes, he puts little bits of browned fettuccini or spaghetti in with the rice and he calls this "Pilaf." Once, he put raisins, sugar, milk and eggs, and cinnamon over the dry rice and made rice pudding! (It was so nummy...despite the raisins, which I ate and tried to find something to be thankful for about raisins...). I asked him if you could do the same for other dried things, like pinto beans and he gave me a look as if I had just bounced a golfball off his head and said, "Frieda, nobody in their right mind would make pinto bean pudding with raisins."

I punched him.

: My heritage is Germanic (Black Forest and also from Austria) and I grew up eating many standard German foods, Schnitzel, Apfelkuchen, Spatzel, Sauerbratten (oooooooo...one of my favorites!!! ) Stollen ( Weldon now makes these every Yule, he also makes his own Marzipan to put inside), Rotkohl, (sweet and sour red cabbage and apple side dish ) and Gluhwein (warm, sweet, spiced wine...potent enough to make any occasion a happy one!) Oh, the list goes on and on!

Weldon made chop suey with noodles tonight. Lots of fresh veggies, fresh-made noodles ( he didn't make THOSE...to easy to just get them at market) and rice. The trick is the fresh ginger and he used Hoisen sauce to help season it. So good with ale! ( I know, I'm mixing my cuisines, but we're in lock down so it's OK, the Cuisine Police are also on lock-down for the time being.)

He makes the sweet ones and puts a sweet fruit sauce over it that uses dried fruits (again with the raisins!!) that are stewed and thickened with corn starch and sweetened with honey or sugar....sooooo good!

: ...Oh, My...those look sooo...nummy!! I want one right now!

I got my 2 Egyptian dishes added any questions let me know.

Thanks I emailed to myself from the site.

"Classic Chex Mix" ½ cup (1 stick) butter 1 ¼ teaspoon Lawry's seasoned salt ¼ teaspoon garlic powder 4 ½ teaspoon Worcestershire sauce 2 cups Cheerios 2 cups Rice Chex 2 cups Wheat Chex 2 cups stick pretzels 1 cup salted mixed nuts Preheat oven to 250 degrees. Heat butter in large shallow roasting pan (about 15 x 10 x 2) until melted. Remove. Stir in garlic, salt and Worcestershire sauce. Add pretzels, Chex, Cheerios and nuts. Mix until all pieces are coated. Heat in oven 1 hour, stirring every 15 minutes. Spread on absorbent paper to cool. Makes about 9 cups.

I love this recipe it’s so yummy!

HIMMEL UND ERDE (HEAVEN AND EARTH) INGREDIENTS 4 medium potatoes, cut into 1 inch cubes 2 large tart apples, sliced (Granny Smiths are good here) 1 tablespoon sugar 4 slices bacon, cut into 1 inch pieces 1 medium onion, sliced 1 tablespoon butter, softened 1⁄8 teaspoon nutmeg

DIRECTIONS Heat 1 inch water to boiling; add potatoes, apples and sugar; heat to boiling, reduce heat, cover and cook until tender, about 10 to 15 minutes; drain. Fry bacon until crisp; drain on paper towels; cook and stir onion in bacon fat until soft and lightly browned. Place potatoes and apples in serving bowl; dot with butter, salt and pepper to taste and sprinkle with nutmeg; top with bacon and onion and serve. Alternatively, you can boil the potatoes and apples, then fry them in a little bit of oil to get them browned and crispy then mix with all the other ingredients.

Kabeljaufilet mit Senfsauce
(codfish)
 25 min. Prep: 10 min. | Cook: 15 min. | Servings: 6 - 8 servings

Ingredients
4 cups water
1⁄2 lemon, sliced
1 medium onion, sliced
2 bay leaves
1 tablespoon shredded carrot
1 teaspoon salt
6 peppercorns
2 lbs cod
~~~
For the mustard sauce:
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup cooking liquid (from fish)
3 tablespoons Dijon mustard
1 dash salt
1 teaspoon sugar
1 -2 tablespoon cream, half-and-half or 1 -2 tablespoon whole milk
Directions
Place water, lemon, onions, carrots, bay leaves, peppercorns in a deept skillet and bring to a boil over high heat.
Add fish in a single layer.
Reduce heat to low and simmer, covered, for about 10 minutes or until fish flakes easily.
Save the cooking liquid for the sauce.
Place fish on a warm platter.

To make the mustard sauce, melt butter in a small saucepan.
Add flour, a little at a time, stirring well.
Stir in liquid from fish.
Add mustard, salt and sugar. Stir well.
Remove from heat, add 1 tablespoon of the cream or milk. Sauce should be smooth and creamy. If sauce is too thick, add more cream or milk.

@ frieda.. i will make 1 to have with the gravy and the other with the vanilla sauce!!!YUM

OMIGOSH I don't even make anything as good as all I see here...those bacon buns...wow...I MUST make those...thank you Chookie!

I have not had chex mix in ages and I think it is time I do - thank you for posting that :)

- I have never seen the potato apple dish but for sure I am going to try it. I love this thread!

- salad on rice! I love anything on rice so will give this a try :)

I'm thinking of something I can post but I can't think of anything as good as what is already here :)

: I'd love to see what you can think of.

you will love both recipes!

oh my gosh I am getting hungry just reading some of these yummy for sure :D

Oreo Cookies and Cream No Bake Cheesecake

Ingredients

Crust: 1 1/2 cup crushed graham cracker 1/4 cup packed light brown sugar 7 tablespoon unsalted butter(melted)

Cheesecake: 2 1/4 cups heavy cream 1 pound cream cheese, softened 2/3 cup sugar 1/2 teaspoon salt 1 tablespoon lemon juice 1 - 2 teaspoons vanilla extract to taste 3/4 cups Oreo Cookies, crushed

Directions: Crust:

1. Combine graham cracker crumbs with sugar.
2. Add melted butter and blend until combined.
3. Press into pan. Set aside.

Cheesecake:

1. Beat heavy cream until medium peaks form. Set aside.
2. Add cream cheese, sugar, salt, vanilla extract, lemon juice to a bowl and beat with a paddle attachment until smooth (approximately 3-5 mins). If you do not have a stand mixer or a paddle attachment a hand beater will work as well, but will take twice as long to achieve a smooth consistency.
3. Add cream cheese mixture to heavy cream and beat until incorporated.
4. Gently fold in Oreo cookies.
5. Fill chosen pan with a slight mound at the center, as the cheesecake will become slightly sunken at the center.
6. Refrigerate for at least 6 hours to set or overnight for best results.
7. Remove from refrigerator and smooth top to level with edges. Serve with whipping cream and garnish with mini Oreos.

DOLE WHIP

They serve this at Disneyland in Anaheim. Now here's the recipe!

2 cans (20 oz. each) DOLE crushed pineapple 2 tbsp. lemon juice 2 tbsp. lime juice 1/3 cup sugar 1 1/2 cups heavy whipping cream

How to make it Drain pineapple: reserve 2 tbsp. juice. Set aside. Place pineapple, lemon juice, lime juice, sugar and reserved pineapple juice in blender. Cover and blend until smooth. Pour into two 1-quart freezer zipped bags. Store bags flat in freezer. Freeze 1 1/2 hours or until slushy. Stir pineapple slush gently into whipped cream until slightly blended in large bowl. Return to freezer until completely frozen, about 1 hour and serve.

Fudgesicles

1 pkg instant chocolate pudding 1 1/2 cups milk 2 cups whipped cream

Dissolve pudding in milk Whip in whipped cream

Spoon into 3 oz dixie cups and insert popsicle stick. Freeze.

Brownie cupcakes with peanut butter and Oreo centers!

Here's the recipe:

-Ingredients: Oreos Peanut Butter Box of Brownie Mix

Preheat oven to 350 degrees Fahrenheit Take two oreos and stack them with peanut butter (A layer in the middle and on top). Place the stack in a cupcake liner. Place liners in a muffin tin. Make brownie mix according to box Pour brownie mix over cookie stack Bake for 20 minutes or until cooked Pull out of the oven and let cool Enjoy!

Mini Apple Pies

Can be done in your mini pie pans too.

Start by cutting up eight cups of apples into small 1/2in bits. Mix the apples with: 12 tablespoons of flour 1 1/2c of sugar 4 heaping teaspoons of cinnamon 1/4-1/2 teaspoon of nutmeg (depending on how much you like nutmeg...you could also leave it out)

You will also need: 4 tablespoons of chilled butter cut into 24 equal portions. two boxes of pilsbury pie crusts (four chilled NOT frozen crusts)

Unroll your first pie crust and cut several circles out. Continue this until you have enough crusts. I found that a wide mouth mason jar ring worked perfectly. Line each cup of your muffin tin with a tiny pie crust. gently fill the crusts with your apple mixture You should be able to fill until slightly mounded. and put a dab of butter on each pie. Cover as desired with left over dough. Brush with melted butter, sprinkle with granulated sugar and bake at 400 degrees F for 18 to 22 minutes. recipe makes 24 mini pies

is it bad That I read your recipes and was Drooling on my computer screen? Yummy!!

Thanks to everyone posting those recipes. I was wondering though.... who is coming to my house to make all those delicious foods? :D

I don't know but after they finish cooking send them my way.

Bears it pays to check donation center I got 2 - 100 CSC

LOL! Good one :) I will see if I can think of a nice recipe to post here.

I am hoping someone has a good canning recipe for dill pickles that you can let them sit on the counter. Just add ingredients and then put in jar, and then sit on counter until done. I have one like that for pickled turnip from Jordan.

Hot and Sour Soup

To make this hot and sour soup recipe, you will need:

Broth: Either chicken or veggie stock (or broth) will do. Mushrooms: I highly recommend using shiitake mushrooms, but baby bella or even button mushrooms would also do. Rice vinegar, soy sauce, chili garlic sauce, ground ginger: To flavor the broth. Cornstarch: To thicken the broth. Eggs: Which we will whisk, and the drizzle into the soup to make those lovely egg ribbons. Firm tofu: Which we will cube and add to the soup. Green onions: To stir into the soup and also sprinkle on top as a garnish. Toasted sesame oil: An essential flavor in the soup, which we will drizzle at the very end. Salt and pepper: Hot and sour soup is traditionally made with white pepper, which (heads up) has a different and much stronger flavor than black pepper. Or if you don’t have white pepper, black pepper will also do.

To make this hot and sour soup recipe, simply…

Make your cornstarch slurry. Whisk together 1/4 cup of the stock and cornstarch until combined. Set aside. Bring the soup to a simmer. Add the remaining stock, mushrooms, bamboo shoots (if using), rice wine vinegar, soy sauce, ginger and chili garlic sauce to a large stock pot, and cook until the soup reaches a simmer. Stir in the cornstarch slurry and continue cooking for a minute or so, until the soup has thickened. Drizzle in those beautiful egg ribbons! While stirring the soup in a circular motion with one hand, use your other hand to slowly drizzle the whisked eggs into the soup. Season the soup. Stir in the tofu, half of the green onions, and sesame oil. Then season the soup with salt and white pepper (or black pepper) to taste. Serve. Ladle up your servings while the soup is nice and hot, garnished with extra green onions.

know any good desserts, I would love to have a rasberry short cake recipe