Ingredients:

10 oz. grated Swiss Cheese
10 oz. Grated Gruyere Cheese
15 oz. White Wine (dry)
2 oz. Kirschwasser (cherry brandy)
1 clove Garlic
3 teaspoons Cornstarch
pinch Nutmeg & Pepper
2 lbs. French Bread

Method

Cut bread into 1/2 − 3/4 inch cubes. Rub serving dish with
garlic, and add bread cubes.
Mix cornstarch and Kirschwasser together.
Heat wine until it starts to boil. Then add the grated cheeses,
stirring constantly until the cheese has melted. Do not boil.
Add the cornstarch − Kirschwasser mixture to the melted cheese,
stirring until it is a creamy consistency. Add nutmeg and pepper.
Serve at once in a fondue pot.

Source: e-cookbooks.net

Ingredients:

2 cups milk, scalded and cooled
2 packages quick rising yeast
1/2 cup warm water (105F)
1 teaspoon sugar
1/2 cup buckwheat flour
2 cups all−purpose flour
3 eggs, separated
1/2 teaspoon salt
3 tablespoons sour cream
3 tablespoons melted butter, cooled; plus more for cooking
1 1/2 cups additional milk

Method

Put the yeast in water and add sugar. Let sit for 5 minutes,
then stir to dissolve the yeast.
In an electric mixer combine the scalded (cooled) milk, yeast
mixture, both flours, the egg yolks only, salt, sour cream,
and melted butter. Mix thoroughly. Beat the egg whites until
they form soft peaks and gently fold into the batter. Allow
to rise for 30 minutes, and then stir in additional milk.
Heat an electric skillet to 400F, or a large frying pan on
medium high. Brush the pan with a bit of butter and fry the
pancakes using 3 tablespoons of batter for each. They should
be about 3 to 4 inches in diameter. Cook until golden and
turn. Serve with lumpfish caviar and/or sour cream.

Ingredients:

1 large onion, chopped
1 lb. super lean ground beef
2 tablespoons olive oil
1/2 cup water
salt and pepper
1 cup chopped nuts (optional)
1 stick of butter
1 egg
1 cup milk
1 package frozen Fillo dough sheets (thawed overnight)

Method

Saute the onion in the oil until it changes color to dark yellow.
Add the meat and brown it then add the water, salt and pepper and
let it cook until all the water has evaporated. If you decide to use
nuts add them at this time.
Open the Fillo dough package and divide the sheets in half (they
are usually sheets of 10X20″ rectangles, you want to end up with
2 stacks of 10X10 sheets. In a greased 9×12x3″ baking dish layer
2 to 3 sheets at a time and sprinkle them with a few drops of the
melted butter, and so on until you finish the first half of the
sheets. Spread the meat and nut mixture on it and start doing the
same thing with the other half of the sheets. Don’t worry about
spreading the butter on the sheets. When you finish with all the
dough, cut the feteer in 2X1″ squares with a sharp knife.
Mix together the left-over melted butter, the egg and the milk and
a pinch of salt (not much) beat it with fork. Pour the egg mixture
gently over the feteer and bake, uncovered, in a 375F oven for about
20 minutes or until the milk is absorbed and the feteer turns gold yellow.

This is a concoction that I often bought from street vendors in India. My
mouth still waters whenever I think of Bhel. The recipe presented here was
taken off the net, and I haven’t had a chance to try it yet. I include the note
from the contributors:
Warning: This recipe is directed at those who know what Bhelpuri
tastes like, quantities mentioned are approximate, proportions are
left to the reader’s taste. Purists will have to go to an Indian
grocery shop. Deviationists may use substitutes. The most im-
portant thing is to keep the puffed rice-sev mixture crisp by not
adding the other ingredients to it until it is served. This should
be done on the plate.

Ingredients:

Puffed Rice (1 carton of Rice Krispies may be used)
1 packet Bhel mix or Sev
2 cups Mashed boiled potatoes (mashed coarsely and then salted)
1/2 cup Chopped fresh coriander leaves (a.k.a Chinese parsley)
3 Tbsp Freshly roasted and ground cumin
to taste Green chilies
1-2 Tbsp Freshly ground black pepper
to taste Tamarind
to taste Jaggery (or Brown Sugar)
1 cup Chopped onions.

Method

1. First boil the potatoes, mash them, salt them, and add pepper to taste.
Add some coriander leaves too.
2. Roast the cumin and grind it.
3. Dissolve about 4 Tbsp of tamarind concentrate in 1 cup of hot water,
and let it simmer and thicken gradually. Dissolve the jaggery (or sugar)
until the sauce becomes tart and slightly sweet. (You may add some
salt and ground red paprika, if you want to.) The sauce should be of
a consistency slightly thinner than maple syrup. Pour into a serving
container (like a creamer). Mix the pu ed rice and sev/bhel mix in a large bowl.
4. On a plate, serve the rice-bhel mixture, add the potatoes, then the
onions, chilies, and then dust the cumin powder over it. Next pour
on the sauce and top with the coriander garnish. (Add salt/pepper to taste).
5. Mix the ingredients on the plate and eat.

Source: Indian Recipes cook book

Ingredients:

Filling

1 pound walnuts, coarsely chopped
1/4 cup sugar
1 teaspoon cinnamon

Pastry

1 pound phyllo pastry
6 oz. unsalted butter, melted

Syrup

1/2 pound sugar
10 oz. water
2 cinnamon sticks
2 teaspoons lemon juice
some lemon peel
2 tablespoons honey

Method

Mix all the filling ingredients in a bowl.
Liberally butter the base and sides of an elongated or round baking
dish. Measure the length of the phyllo against the baking dish roughly
and, allowing 1 inch extra approximately for shrinkage, cut to length
with a sharp knife. Brush each layer of phyllo with melted butter and
spread over the base of the container as evenly as possible. Once you
have used 5 layers of pastry, sprinkle a thin layer of filling all over
the surface and add 3 more layers. Sprinkle a thin layer of filling and
place 2 more sheets of phyllo on top. Sprinkle on all the remaining
filling, spreading it evenly, and cover with 7-8 more layers of phyllo,
brushing individually with butter. Fold any excess pastry on either of
the sides over the filling and brush it with butter. Brush the top layer
liberally with butter in order to get it crisp and golden. Trim any
excess pastry with a small sharp knife, keeping in mind that it will also shrink.

Cut the top layers of fyllo carefully, either diagonally into diamond
shapes or straight, which will result in square or elongated pieces.
Be careful not to cut right down to the base, but only the top layers.
This is done in order to make cutting and lifting the pieces out, once
it is cooked, much easier and efficient. Using the tips of four fingers,
sprinkle drops of water all over the surface and cook it in a preheated
oven at 375F for 15 minutes; lower the heat to 350F and cook for a
further 20 minutes. In the meantime, prepare the syrup. Place all the
syrup ingredients, apart from the honey, in a saucepan and stir to
dissolve the sugar. Simmer for 6-8 minutes, add the honey and simmer
for a further 5 minutes until it thickens slightly. Let the baklava
cool down then pour the hot but not boiling syrup slowly all over, through a strainer.
Let it stand and absorb the syrup. Cut and serve.

Ingredients:

2 1/2 quarts chicken stock
1 block (16 oz.) of tofu, cut into 1 1/2 inch long strips
5 shitake mushrooms, cut into thin slices
1/2 cup soy sauce
1/2 tsp. white pepper
1/2 cup white vinegar
1 1/2 cups bamboo shoot strips
2 tablespoons cornstarch dissolved in 4 tablespoons water
3 eggs. beaten
1/2 tsp. sesame oil

Method

Combine first seven ingredients in a pot and bring to a boil.
Drizzle the cornstarch mixture into the soup, stirring to thicken.
Then drizzle beaten eggs into soup, stirring. Top with sesame oil.

Source: e-cookbooks.net

Ingredients:

2 cups broccoli florets
2 tablespoons cooking oil
2 teaspoons minced garlic
4 small dried red chilies
1 teaspoon cornstarch dissolved in 2 teaspoons water

Marinade

2 tablespoons soy sauce
2 teaspoons cornstarch
1 tablespoon Chinese rice wine or dry sherry
3/4 pound flank steak, thinly sliced across the grain

Sauce

3 tablespoons Chinese black vinegar or balsamic vinegar
1 tablespoon soy sauce
1 tablespoon Chinese rice wine or dry sherry
2 teaspoons sugar
2 teaspoons chili garlic sauce
1 teaspoon sesame oil

Method

1. Combine marinade ingredients in a bowl. Add beef and stir to coat. Let
stand for 10 minutes.
2. Combine sauce ingredients in a bowl.
3. Place broccoli in a large pot with 1 inch of boiling water. Boil until
tender-crisp, 2 to 3 minutes; drain.
4. Place a wok over high heat until hot. Add oil, swirling to coat sides. Add
garlic and chilies and cook, stirring, until fragrant, about 10 seconds. Add
beef and stir-fry until no longer pink, 1 1/2 to 2 minutes.
5. Add broccoli and sauce to wok; bring to a boil. Add cornstarch solution
and cook, stirring, until sauce boils and thickens.

Source: e-cookbooks.net

Ingredients:

2 cucumbers, peeled and chopped
1 garlic clove, minced
4 cups plain yoghurt
1/2 cup water
1/4 teaspoon salt
2 Tablespoons dill, chopped toasted almond slices, for garnishing

Method

In a blender, puree cucumber and garlic, pulsing the blades to
liquify the chopped cubes. Toss in the dill, salt, water, and yoghurt
and mix well. Refrigerate at least 2 hours.
When ready to serve, ladle into bowls and sprinkle with toasted
almonds.