Good day BK,

I would like to invite you all to submit recipes for our brand new "BK's International Cook Book". I will post  recipes every week and by the same time i would really enjoy discovering a little bit of your culture and favorite  meals recipes so don t be shy! Also if you do have a request for a recipe please feel free to post it here or  send a pm!

Thank you all and hope you enjoy!

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Porcupine Meatballs

Mix;
1 and 1/2 pound Ground Beef
Handful saltine cracker crumbs
handful of rice
1 egg
salt & pepper
3/4 cup milk

Sauce: (I normally double the sauce.)
2 cans tomato soup
2/3 cup brown sugar
1/3 cup Ketchup
1/3 cup Mustard

Mix meatball ingredients
Form meatballs
Pour sauce over meatballs

Bake 1 1/2 hours @350 degrees


Au Gratins
7-8 potatoes: peeled and diced

In dish mix:
2 cups of milk
6 Tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper

Mix well with a whisk

Add:

6 Tablespoons butter or margarine cut into 1 Tablespoon pieces.
3 cups grated cheddar cheese

Stir:

Microwave for 3-5 minutes or until sauce thickens.  Stir sauce.  Add Potatoes. bake 1 1/2 hours, let sit on stovetop for another 1/2 hour.  Serve.

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Jambalaya recipe

3-4 people

What you will need:

- 2-3 Chorizo or Italian sausages sliced(they have to be spicy)
- 300 to 400 g of shrimps (about 20) "fresh shrimp its better" NOT COOKED(black)
- 1 cup of Basmati rice
- 1 1/2 cup of Chicken bouillon
- 1 onion cut in small peaces
- 2 garlic cloves cut in very small peaces
- 1 green paper (sliced) or a bag of snow peas
- 2 table spoon of chili powder
- salt and pepper
- 2 table spoon of olive or vegetable oil

Preparation:

using medium-high heat in a medium size pot,  heat up the oil,

give a golden color to the onions during 2-3 min then incorporate the green pepper or snow peas,

one at a time so you do not cool the pan down put the sausages and then the garlic,

add the spices (Chili,salt,pepper) and stir often for 5-7 min.

then incorporate the shrimps and let them cook during 2-3 min don t forget to stir time to time.

add the rice and mix it with the rest for 1 min,

Finally add the chicken bouillon and make sure that it covers all in the pan (mostly the rice).
bring it all to a light boiling state and then put the cover, bring the heat down to minimum and let it cook for
17 min DO NOT LIFT THE COVER during that time.

remove from element and let it sit for 5 min with cover.

serve with your favorite red wine and enjoy!

IF you have any question please pm me and it will be my pleasure to help you,

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heres my easiest and most tasty (chocolate that is) recipe
link

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Bump

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I cook all the time, but i almost never measure anything...

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-- Of all the soles I've ever tasted, his had the most   ....cumin. --

http://www.stumbleupon.com/su/7kQg8Y/noblepig.com/2010/03/28/buffalo-chicken-macoroni-and-cheese.aspx
 
Not my recipe but ive made it.  WARNING: You may never enjoy "regular" Mac-n-cheese again  

BUFFALO CHICKEN MAC AND CHEESE

7 Tablespoons unsalted butter, plus more for the dish
Kosher salt
1 pound elbow macaroni
1 small onion, finely chopped
2 stalks celery, finely chopped
3 cups shredded rotisserie chicken
2 cloves garlic, minced
3/4 cup Frank's Buffalo Wing Sauce, divided
2 Tablespoons all-purpose flour
2 teaspoons dry mustard
2-1/2 cups half-and-half
1 pound extra sharp cheddar cheese, shredded
8 ounces pepper jack cheese, shredded
2/3 cup sour cream
1 cup panko (Japanese breadcrumbs)
1/2 cup crumbled blue cheese
2 Tablespoons chopped fresh parsley

Preheat oven to 350 degrees and butter a 9 x 13 baking dish.  Bring a large pot of salted water to a boil; add the pasta and cook until al dente, about 7 minutes.  Drain.

Meanwhile, melt 3 Tablespoons butter in a large skillet over medium heat.  Add the onion and celery and cook until soft, about 5 minutes.  Stir in the chicken and garlic and cook 2 minutes, then add 1/2 cup hot sauce and simmer until slightly thickened, about 1 more minute.

Melt 2 tablespoons butter in a saucepan over medium heat.  Stir in the flour and mustard with a wooden spoon until smooth.  Whisk in the half-and-half, then add the remaining 1/4 cup hot sauce and stir until thick, about 2 minutes.  Whisk in the cheddar and pepper jack cheeses, then whisk in the sour cream until smooth.

Spread half of the macaroni in the prepared baking dish, then top with the chicken mixture and the remaining macaroni.  Pour the cheese sauce evenly on top.  Put the remaining 2 Tablespoons butter in a microwave safe bowl and microwave until melted.  Stir in the panko, blue cheese and parsley.  Sprinkle over the macaroni.  Bake until bubbly, 30 to 40 minutes.  Let rest 10 minutes before serving.  Drizzle with some wing sauce for color.

Garnish with even more wing sauce, blue cheese and sour cream if you like![b]

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Chicken Green Label

Fry off 2 chicken breasts till brown
add white wine - enough to half cover (But consider that you want to end up with a creamy sauce in the end so you can always add more later if you feel it necessary)
1 whole soft roulade cheese (cream cheese with herb and garlic in it! (for you yanks out there)
1 whole small jar of pesto (Green or Red - But I obviously use Green)

Add (optional) a hand full of pitted black olives

Heat through and then add a hand full of halved grapes (seedless) Green or Red (as above applies! lol)

Serve with some penne paster and a little salsa dressing / Some warm garlic and cheese bread

Cooking time 20-25 mins

Bon appetite x  

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You cannot talk yourself out of trouble you walked right into![color=green][/color]

Maranade

1 cup Soy Sauce low sodium content
1/4 cup burbon are red wine
1/4 cup oil
1/4 suger
1 tsp fresh minched ginger
3 cloves garlic minched

place on stove and heat slowly can add starch to thickin if you want.

Get about 4 to 6 chicken breast and cut into bite size cubes

After sauce is heated and thickend let cool in large bowl.
when cool place chicken in sauce and cover let marinate overnight at least 8 hours

next day get sheshkabobs stick and alternate

green bell pepper - Chicken - pine apple - grape tomatoe - sweet apple

are what ever you like on your sheshkabobs.

When cooking marinade rest of ingredients with sauce this will flare up because of oil but just makes it taste better. cooked to desire rotate often on grill.

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What I call my Drunk Chicken

1/2 cup teriyaki sauce
1/4 cup dry white wine
1-1/2 tbsp chopped garlic
4 Skinless boneless chicken breast halves
vegetable oil
and enough bacon to cover the chicken

Combine teriyaki sauce, wine and garlic, add chicken and turn and coat.
Cover and refrigerate 3 hours (I usually do this over night, longer in the sauce the better), turning the chicken every so often.

Remove chicken from marinade and wrap each chicken piece with bacon, I use toothpicks to help hold the bacon to the chicken.

Grill on medium-high heat, dont forget to preheat the grill.  Turn occasionally, and watch for flame ups.  Grill until chicken is firm to tough and cooked through, and bacon is crisp.  Cook time is about 15-25 minutes.

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REAL CAJUN GUMBO

1 onion chopped
1 green bell pepper seeds removed and chopped
1 cup of chopped celery

Prepare the trinity first (above ingredients) and set aside. Prepare preferred meat sausage, chicken, etc, or if choosing seafood, shrimp, oysters, crab meat, crawfish, etc. Prepare and set aside.

1 cup cooking oil or shortening
1 cup flour
2 quarts warm water
2 teaspoons Tabasco brand pepper sauce
1 tablespoon Zatarain's Creole seasoning or Tony Chachere's
2 cups okra, cleaned and sliced
3 to 4 cups rice

An authentic gumbo is prepared with a dark Re-aux, as are most all Cajun dishes. In a 6 or 8 quart stew pot (black iron is preferred but whatever you have will suffice) mix 1 cup of oil and 1 cup of flour. Place over medium heat and stir continuously.

NOTE: If you stop stirring it will stick and you will have to start over. Be sure to go over the entire bottom of the pot while stirring. The flour will begin to change color from white, to tan, to orange, to red, to light brown, to dark brown, then finally to black.

For this recipe, medium to dark brown is what is needed. This takes 10 to 15 minutes.

At this point, dump in the onion, celery and bell pepper and cook till the onion starts to clear. Add the meat at this time, but not your seafood.

Cook until meat starts to brown, then stir in warm water and seasonings. You are looking for a thicker-than-soup consistency but not as thick as stew. Add more or less water to achieve this. Bring to a simmering boil.

Add the okra and seafood of your choice. Cook for one hour.

Prepare rice and serve over rice in a bowl. Salt and pepper to taste and the Cajuns would add a little dash of File' (Ground sassafras) or you can use thyme, finely ground (but not as good).

For a Creole Gumbo add tomatoes.

Submitted by: A Real Cajun

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Bonjour Mes Amis, Laisser les bons temps rouler

Luke thanks for the meatballs they were tasty, but I wish I would have listened and doubled the meatball sauce. The potatoes were great too. Will continue to work my way down the list and add something soon.