Food recipes ??

For a school project, I need some food projects of different countries. I need 2 dishes for each kind. Please name the ingredients and tools needed. And step by step instructions. Ty





American


Chinese


Mexican


ItalianFood recipes ??
Hi there,





~American~





Meatloaf:


1/2 tsp. freshly ground black pepper


2 c. freshly made bread crumbs


butter (for greasing loaf pan)


1 1/2 tsp. dry mustard


2 lightly beaten eggs


2 lbs. ground beef


3/4 c. milk


1 finely chopped onion


1 1/2 tsp. salt


2 tbsp. Worcestershire sauce





Tools needed:


food processors


loaf pans


mixing bowls





Step1:


preheat oven to 350*F





Step 2:


butter a loaf pan and set aside





Step 3:


combine bread crumbs, onion, eggs, beef, worcsetershire sauce, dry mustard, salt, ground pepper and milk in a large bowl. Use your hands to mix the ingredients together well.





Step 4:


Pat mixture into loaf pan and bake 45 minutes.








Fried Chicken:


4 pds chicken pieces


1 1/2 cups milk


2 large eggs


2 1/2 cups all-purpose flour


2 Tbsp. salt


2 tsp. pepper


3 cups veggie oil


salt





Directions:


Rinse chicken; pat dry and then set aside.


Combine milk and eggs in a bowl; whisk to blend well.





In a large heavy-duty resealable plastic food storage bag, combine the flour, salt, and pepper.





Dip a chicken piece in the milk mixture; let excess drip off into bowl.





Put a few chicken pieces in the food storage bag and shake lightly to coat thoroughly. Remove to a plate and repeat with remaining chicken pieces.





Heat oil to 350掳. Fry chicken, a few pieces at a time, for about 10 minutes on each side, or until golden brown and cooked through. Chicken breasts will take a little less time than other pieces. Pierce with a fork to see if juices run clear to check for doneness. With a slotted spoon, move to paper towels to drain; sprinkle with salt.











~ITALIAN~





Lasagna:


12 ounces bulk Italian or pork sausage or ground beef


1 cup chopped onion (1 large)


2 cloves garlic, minced


1 14.5-ounce can diced tomatoes, undrained


1 8-ounce can tomato sauce


1 tablespoon dried Italian seasoning, crushed


1 teaspoon fennel seeds, crushed (optional)


1/4 teaspoon black pepper


6 dried lasagna noodles


1 egg, beaten


1 15-ounce container ricotta cheese or 2 cups cream-style cottage cheese, drained


1/4 cup grated Parmesan cheese


6 ounces shredded mozzarella cheese


Grated Parmesan cheese (optional)





Directions:


1. For sauce, in a large saucepan cook sausage, onion, and garlic until meat is brown. Drain.





2. Stir undrained tomatoes, tomato sauce, Italian seasoning, fennel seeds (if desired), and black pepper into meat mixture. Bring to boiling; reduce heat. Simmer, covered, for 15 minutes, stirring occasionally.





3. Meanwhile, cook noodles for 10 to 12 minutes or until tender but still firm. Drain noodles; rinse with cold water. Drain well; set aside.





4. For filling, combine egg, ricotta, and the 1/4 cup Parmesan cheese. Set aside.





5. Spread about 1/2 cup of the sauce over the bottom of a 2-quart rectangular baking dish. Layer half of the cooked noodles in the bottom of the dish, trimming or overlapping as necessary to fit. Spread with half of the filling. Top with half of the remaining meat sauce and half of the mozzarella cheese. Repeat layers. If desired, sprinkle additional Parmesan cheese over top.





6. Place baking dish on a baking sheet. Bake in a 375 degree F oven for 30 to 35 minutes or until heated through. Let stand for 10 minutes before serving.








Chicken Piccata:


2 skinless and boneless chicken breasts, butterflied and then cut in half


Sea salt and freshly ground black pepper


All-purpose flour, for dredging


6 tablespoons unsalted butter


5 tablespoons extra-virgin olive oil


1/3 cup fresh lemon juice


1/2 cup chicken stock


1/4 cup brined capers, rinsed


1/3 cup fresh parsley, chopped





Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.


In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.





Into the pan add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.








~CHINESE~





Sweet and sour pork:


3/4 pound pork tenderloin


2 - 3 teaspoons soy sauce


Pinch of cornstarch





Sauce:


1/4 cup sugar


2 tablespoons ketchup


2 tablespoons dark soy sauce


1/4 teaspoon salt


1/2 cup water or reserved pineapple juice


1/4 cup vinegar


1 tablespoon cornstarch dissolved in 4 tablespoons water





Batter:


1/3 cup flour


1/3 cup cornstarch


1 egg white, lightly beaten


1 tablespoon vegetable oil


1/3 cup warm water, as needed





Other:


1 carrot


1/2 red bell pepper


1/2 green bell pepper


1/2 cup pineapple chunks


3 cups oil for deep-frying, or as needed








Directions:


Cut the pork into 1-inch cubes. Marinate in the soy sauce and cornstarch for 20 minutes.





In a small bowl, combine the sugar, ketchup, dark soy sauce, salt, water or juice and vinegar. Set aside. In a separate bowl, dissolve the cornstarch in the water. Set aside.





Peel the carrot and chop on the diagonal into 1-inch pieces. Cut the bell peppers in half, remove the seeds and cut into cubes.





Heat the oil for deep--frying to 375 degrees Fahrenheit.





For the batter, combine the flour and cornstarch. Stir in the egg white and vegetable oil. Add as much of the warm water as is needed to form a thick batter that is neither too dry or too moist. (The batter should not be runny, but should drop off the back of a spoon).





Dip the marinated pork cubes in the batter. Deep-fry in batches, taking care not to overcrowd the wok. Deep-fry the pork until it is golden brown. Remove and drain on paper towels.





(If desired you can deep-fry the pork at second time to make it extra crispy. Make sure the oil is back up to 375 before you begin deep-frying again).





To prepare the sweet and sour sauce, bring the sauce ingredients to a boil in a small saucepan over medium heat. Add the carrot, green pepper, and pineapple. Bring to a boil again and thicken with cornstarch mixture, stirring. Check the sauce one more time and adjust seasonings, adding salt and/or vinegar if desired. Serve hot over the deep-fried pork. Serve sweet and sour pork hot over rice.











Egg Drop Soup:


2 eggs, beaten


1/2 tbsp sesame oil


5 tbsp wood ears, soaked


2 cups (500 ml) clear stock


2 oz (50 g) hearts of Chinese cabbages


3/4 tsp salt, or to taste


2 1/2 tbsp vegetable oil or lard





Directions:


Wash and slice the wood ears and cabbage hearts.








Heat 2 1/2 tbsp of the vegetable oil or lard in a wok. Add the eggs and fry until browned on both sides. Remove and cut into small pieces. Set aside. Pour the stock into the wok and add the salt, wood ears, cabbage hearts, eggs. Bring to a boil and let boil 1 minute. Sprinkle with the 1/2 tbsp sesame oil, and serve.








~MEXICAN~





Posole:


3 1/2 pounds meaty pork neck bones (see Note)


3/4 pound posole (whole dried hominy), prepared for cooking (see sidebar)


1 large onion, minced


3 cloves garlic, peeled


1 tablespoon dried Mexican oregano


2 large dried ancho chiles


2 large dried guajillo chiles


Salt


Garnishes


1/2 head cabbage, cored and finely shredded


1 bunch radishes, thinly sliced


Dried Mexican oregano


2 limes, quartered


Tostada chips or tortillas, cut into triangles and toasted


Bottled Mexican hot sauce or salsa





Put the pork in a large pot with 31/2 quarts cold water. Bring to a simmer over moderate heat, skimming any scum on the surface. When the pork stops releasing scum, add the prepared corn, onion, garlic and oregano, rubbing the herb between your fingers as you add it to release its flavor. Cover partially and adjust the heat to maintain a gentle simmer. Cook until the corn kernels are tender, about 3 hours; many will split open. Add boiling water as needed to keep the mixture brothy. If the meat is tender before the corn is done, remove the meat to a plate, tent with foil and continue cooking the corn. Return the meat to the pot when the corn is tender.





Slit the chiles and remove the stems and seeds. In a dry skillet over moderate heat, lay the chiles flat and toast them on both sides until they are fragrant, pressing on them with tongs. Do not allow them to burn. Put them in a bowl and cover with boiling water. Weight with a plate to keep them submerged and soak 30 minutes. Drain.





In a blender, blend the chiles with enough water to make a smooth puree. Press the puree through a sieve into the soup pot. Stir well, then cook 30 minutes longer. Season generously with salt.








Guacamole:


4 ripe avocados, peeled, seeded


1 tsp ground cumin


1 ripe, medium Roma tomato, seeded, diced


陆 Cup minced sweet white onion


2 serrano chilies, seeded, minced


录 Cup chopped cilantro leaves


4 Tbsp fresh lime juice


Hot pepper sauce, sea salt, white pepper to taste





Directions:


Cut avocado in large chunks and mash coarsely in large bowl with a fork. Add remaining ingredients and blend gently - leaving some small chunks is fine. Taste and adjust seasoning with more pepper sauce, salt and pepper if desired.Food recipes ??
http://www.inmamaskitchen.com/FOOD_IS_AR鈥?/a>
go to foodnetwork.com


they will have plenty of recipes for you


good luck!!!
Go to this website http://hubpages.com/hub/Seafood-Omelette鈥?/a>


and you'll find various omelette recipes :) omelettes should be fun and easy for a school project, I think. The article features American, Thai and Chinese egg dishes. Good luck!
You can go to these web sites and see if that will halp you out.





http://www.kraftfoods.com/kf


http://www.foodnetwork.com


http://www.allrecipes.com


http://www.rachaelrayshow.com


http://www.tasteofhome.com


http://www.barillapasta.com