Joined: Nov '12
Location: Canada
Age: 63 (F)
Posts: 589
Hello Everybody, Welcome to The international Food Thread, this thread was created to give mobsters great food ideas from all the international mobsters, Enjoy I hope to see lots of great food recipes, posted by the great mobsters from around the globe.
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Outback Steakhouse Alice Springs Chicken Recipe: 4 boneless skinless chicken breasts, pounded to 1/2 inch thickness Lowry's Seasoning Salt 6 bacon slices 1/4 cup regular mustard 1/3 cup honey 2 Tbsp. Mayonnaise 2 teaspoons dried onion flakes 1 cup sliced fresh mushroom (I omitted because my family does not like mushrooms) 2 cup shredded Colby/Jack cheese First, Sprinkle and rub the chicken breasts with seasoning salt. Cover and refrigerate for 30 minutes. While the chicken is in the refrigerator, cook bacon in a large skillet until crisp. Remove bacon and set aside. ***Do not discard grease.*** Saute chicken in the bacon grease for 3 to 5 minutes per side, or until browned. Place chicken in a 9" × 13" casserole dish or pan. To make the Honey Mustard: In a small bowl, mix the mustard, honey, mayonnaise and dried onion flakes. Spread some of the Honey Mustard over each piece of chicken, then layer with mushrooms, crumbled bacon, and shredded cheese. Bake in a 350° oven for 30 minutes, or until cheese is melted and chicken is done. Serve with the left over Honey Mustard Sauce that you made. Enjoy! http://debrapate.blogspot.com/2012/01/outback-steakhouse-alice-springs.html.
Outback Steakhouse Alice Springs Chicken
Recipe: 4 boneless skinless chicken breasts, pounded to 1/2 inch thickness
Lowry's Seasoning Salt
6 bacon slices 1/4 cup regular mustard 1/3 cup honey 2 Tbsp. Mayonnaise 2 teaspoons dried onion flakes 1 cup sliced fresh mushroom (I omitted because my family does not like mushrooms)
2 cup shredded Colby/Jack cheese First, Sprinkle and rub the chicken breasts with seasoning salt. Cover and refrigerate for 30 minutes.
While the chicken is in the refrigerator, cook bacon in a large skillet until crisp. Remove bacon and set aside. ***Do not discard grease.***
Saute chicken in the bacon grease for 3 to 5 minutes per side, or until browned. Place chicken in a 9" × 13" casserole dish or pan.
To make the Honey Mustard: In a small bowl, mix the mustard, honey, mayonnaise and dried onion flakes. Spread some of the Honey Mustard over each piece of chicken, then layer with mushrooms, crumbled bacon, and shredded cheese.
Bake in a 350° oven for 30 minutes, or until cheese is melted and chicken is done.
Serve with the left over Honey Mustard Sauce that you made. Enjoy!
------------ Enjoy if you happen to make this, I got the recipe from facebook lol
------------ I just noticed I forgot too add a desert, Enjoy
Joined: Nov '12
Location: Canada
Age: 63 (F)
Posts: 589
Posted by JWRowell: God dammit... Now im proper hungry .
Hey, LOL I do hope you have something proper to eat, and also don't be shy to post recipes I am curious what the international community is eating......
Joined: Nov '11
Location: United Kingdom
Age: 40 (M)
Posts: 747
sweet, im a chef at least was a chef years ago, and when im done at college will be a chef again making a chicken korma tonight so il post what i did once i know it was a sucess
------------ will probably try all recipes at some point as knowledge is power
Joined: Dec '12
Location: Bulgaria
Age: 47 (M)
Posts: 1022
Classic Bulgarian Style Potato Moussaka
Moussaka is a classic Bulgarian dish. Its basic ingredients are fairly plain, but the yogurt gives it a unique, tangy taste. It's surprisingly delicious! The difference between the Bulgarian and Greek Moussaka is that the Bulgarian one uses potatoes and not eggplant. This recipe is defiantly worth a try.
What You Need:
2 tablespoons of olive oil ½ pound of ground beef 1 small onion, finely chopped 2 fresh tomatoes, peeled and sliced thin (crosswise or lengthwise) Salt to taste Black pepper to taste ¼ teaspoon of oregano 4 large potatoes, peeled and sliced thin (lengthwise) 1/2 cup of good white wine 1/2 cup of water 3 large eggs 4 tablespoons of all-purpose flour 1 cup of plain yogurt or 1/3 cup of fresh parsley, finely chopped
Note: If you don’t like yogurt you can substitute (¼ cup) of milk instead.
What to Do:
STEP 1) Preheat the oven to 375°. Heat the 2 tbsp of olive oil in a saucepan on medium heat. Add the ground beef, the onion, the tomatoes, salt, black pepper, and oregano. Cover and cook over low heat, stirring occasionally until the liquids from the tomatoes are almost evaporated and the mixture become dry.
STEP 2) Spray the bottom of a square baking pan with cooking spray. Arrange a few sliced potatoes on the bottom of the pan, just to cover. Sprinkle with salt and black pepper, cover with ground beef mixture and cover with the remaining potato slices. Sprinkle with more salt and black pepper. Add the white wine and the water. The liquid should almost cover the last level of potatoes. Cover the baking pan with aluminum foil. Bake for about an hour or until the liquid is evaporated.
STEP 3) In the meantime, in a small mixing bowl beat the eggs by themselves add then add the yogurt and flour and mix well. Add salt, black paper, fresh parsley or dry oregano. Pour over the already dried Moussaka. Bake uncovered for about 5 minutes more or until the top is golden brown and crispy.
Joined: Feb '12
Location: Canada
Age: 64 (M)
Posts: 6036
Posted by takingdrugs: sweet, im a chef at least was a chef years ago, and when im done at college will be a chef again making a chicken korma tonight so il post what i did once i know it was a sucess
------------ will probably try all recipes at some point as knowledge is power
REALLY cool thread girl!
Hey dude,.....you're making me DROOL with the Chicken Korma thing....
Here's a REALLY simple and tasty recipe for a nice creamy sweet sauce to pour on stuff like:
cheesecake
jello
plain white cake
whatever....
Bailey's Irish Cream Sauce:
500ml Sour Cream
3/4 to 1 cup icing sugar
1/2 to 3/4 of a cup Bailey's Irish Cream
Whip it all up in a bowl and DON'T drive afterwards....
Whenever I make it,...not a lot makes it to the dessert
Joined: Dec '12
Location: Bulgaria
Age: 47 (M)
Posts: 1022
This is my favourite salad. I can eat tons of it! Also the english people like it very much, when they come to Bulgaria. It is very easy and fast.
Snezhanka Salad Snow Girl Salad
Ingredients (Serves 4-6):
1 litre of extra thick, plain yoghurt 500g cucumber 1-2 tbsp lemon juice 1 tsp salt 2-3 tbsp dill, chopped 2-3 garlic cloves, crushed (optional) A few chopped walnuts
How to cook this dish:
1. Strain the yoghurt.
2. Chop the cucumbers into tiny cubes.
3. Mix all the ingredients together, except the walnuts, and spoon into wine glasses.
Joined: Nov '12
Location: Canada
Age: 63 (F)
Posts: 589
That salad Looks Good, I am going to try sometime thanks for the recipe
------------ Canadian Short Bread ''EH'' Original recipe makes 3 dozen
This is what you need 2 cups butter, softened, 4 1/2 cups all-purpose flour 1 1/2 cups packed light brown sugar 1/4 cup real maple syrup
Directions 1.Preheat oven to 300 degrees F (150 degrees C). 2.Combine the butter, sugar, flour and maple syrup, blend until smooth. 3.On a lightly floured surface roll dough out 1/2 inch thick. Cut into desired shapes and place on ungreased cookie sheets. 4.Bake at 300 degrees F (150 degrees C) for 20 minutes, watch carefully so as not to overcook. Let cookies cool before eating.
Joined: Sep '11
Location: Bosnia and Herzegovina
Age: 41 (M)
Posts: 3048
Bosnian Bread
Bosnians make this delicious bread without a written recipe of any kind~
8 cups white bread flour!~ 1 Tbsp. salt ½ Tbsp. yeast 4 – 4½ cups warm water
Mix all ingredients together with one hand. Dough will be very soft and sticky but not soupy. Cover with wet warm cloth and let rest 3–8 hours or overnight.
Grease loaf pans generously (2 bigger or 3 smaller). Stir dough down. Scrape/pour dough into loaf pans. (For softer, browner crust, rub oil on top of dough with hands at this point.) Let rest again for 20–30 minutes.
To bake, put into cold oven, then turn to 500°F for 15 minutes only. Turn oven down to 300°F and bake 45 minutes longer or until brown. Cuts more easily if cooled.
For 5 lb. bag flour, use 2 Tbsp. salt, 1 Tbsp. yeast, 8–9 c. water. Variation: Whole wheat flour can easily be substituted for half the white, though you may need a bit more water. It's very important, however, that you don't call the resulting production “Bosnian bread”. Though still tasty, it's just not the same!
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