Ethnic

Asian deserves it's own blog
Asian Recipes

Greek
Moussaka
Preheat 375Sauté: 1 Eggplant, 1/2in slices. Set asideSauté: Butter, 1 Onion, 2 Garlic clovesAdd: 1 1/2 C Cooked Brown Rice, 1 C Soy beans, 3 T Tomato Paste, 1/2 C Red Wine, Parsley, basil and rosemary. Cinnamon, S/P
Put eggplant slices in casserole and top with Bean Mix. Top with Bread Crumbs and Parmesan Cheese
Make White Roux. Gradually stir in 2C Milk.
Remove from heat and stir in: 2 Eggs, 1 C Ricotta. NutmegPour over top and bake 45 minutes and cool 20

Pasticcio
Preheat 350
Boil al dente' 1/2# Macaroni
Cook with 1/2 of the onion till water is absorbed (20 min)1 C Lentils, 1 Onion, 2 Carrots, 3 Garlic cloves, 1 T Soy Sauce, Rosemary 2+C Water.
Mix: 2C Cottage Cheese, 1/4 C Whole Wheat Flour, 1/2 C Parmesan Cheese, 1 Egg, 1 C Milk, Salt/Cinnamon/nutmeg.The other half of the onion.
Pour half of Macaroni into 9X9in baking pan, Layer third of cheese and alternate the rest. Top with crumb crustBake 35 min

Spinach Pie
10 sheets phylo, 15 x 12 inches, 1/2 C. butter melted, dried bread crumbs,
Frozen spinach thawed and drained, S/P , 2 eggs, 2 t.chopped parsley, 2T dry dill, 2 green onions minced , 2 c. cottage cheese,1 C. grated Feta cheese,
Cut filo sheets in half, place 10 pieces in an 11 x 7 inch pan, brush pan and each sheet of filo with butter. Sprinkle bread crumbs between sheets.
Beat eggs, add parsley, onion and cheese. Add spinach. Seasoning. Spread over filo sheets in pan and top with remaining 10 sheets of filo, brushing each sheet with butter. Bake in 350 degree oven for 40 minutes. Cut into squares. Serve hot. Serves 4 to 6.

Italian
Ricotta Gnocchi1 pound ricotta cheese, 2 eggs, ½ pound mozzarella cheese grated, ½ c parsley minced, 2 cloves garlic minced , ¼ C parmesan, 1¼ C flour
Bring a pot of water to a boil. (can add boullion)
Whisk ricotta and eggs, then mix in remaining ingredients. (can add spinach...dill)
Lower heat to simmer. Drop spoonfuls of dough into the water. They will be done when they rise to the surface. Chill.Saute in butter and serve.

Giada De Laurentiis's Classic Lasagna
Bechamel Sauce:
5 tablespoons unsalted butter, plus 2 tablespoons for the lasagna
1/2 cup all-purpose flour
4 cups whole milk at room temperature
Pinch freshly grated nutmeg
1 1/2 cups tomato sauce, recipe follows
Salt and white pepper
1/4 cup extra-virgin olive oil
1 pound ground chuck beef
Salt and pepper
1 1/2 pounds ricotta cheese
3 large eggs
1 pound lasagna sheets, cooked al dente
2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
3 cups shredded mozzarella
1/4 cup freshly grated Parmesan
Directions
Preheat oven to 375 degrees F.
Bechamel sauce:
In a 2-quart pot, melt 5 tablespoons of butter over medium heat. When butter has completely melted, add the flour and whisk until smooth, about 2 minutes. Gradually add the milk, whisking constantly to prevent any lumps from forming. Continue to simmer and whisk over medium heat until the sauce is thick, smooth and creamy, about 10 minutes. The sauce should be thick enough to coat the back of wooden spoon. Remove from heat and add the nutmeg and tomato sauce. Stir until well combined and check for seasoning. Set aside and allow to cool completely.
In a saute pan, heat extra-virgin olive oil. When almost smoking, add the ground beef and season with salt and pepper. Brown meat, breaking any large lumps, until it is no longer pink. Remove from heat and drain any excess fat. Set aside and allow to cool completely.
In a medium sized bowl, thoroughly mix the ricotta and eggs. Season with salt and pepper. Set aside.
Into the bottom of a 13 by 9-inch baking dish, spread 1/3 of the bechamel sauce. Arrange the pasta sheets side by side, covering the bottom of the baking dish. Evenly spread a layer of all the ricotta mixture and then a layer of all the spinach. Arrange another layer of pasta sheets and spread all the ground beef on top. Sprinkle 1/2 the mozzarella cheese on top of the beef. Spread another 1/3 of the bechamel sauce. Arrange the final layer of pasta sheets and top with remaining bechamel, mozzarella and Parmesan cheeses. Cut the remaining 2 tablespoons of butter into 1/4-inch cubes and top lasagna.
Line a large baking sheet with aluminum foil. Place lasagna dish on top, cover and put on the middle rack of the oven and bake until top is bubbling, about 30 minutes. Remove cover and continue to bake for about 15 minutes.
Simple Tomato Sauce:1/2 cup extra-virgin olive oil
1 small onion, chopped
2 cloves garlic, chopped
1 stalk celery, chopped
Sea salt and freshly ground black pepper
2 (32-ounce) cans crushed tomatoes
2 dried bay leaves
4 tablespoons unsalted butter, optional
In a large casserole pot or Dutch over, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 5 to 10 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 to 10 minutes. Add tomatoes and bay leaves and simmer uncovered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.
Add 1/2 the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.
If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months
(A Layer of a couple hard boiled eggs is great. Learned that from an Italian)

Mexican
Taco Seasoning Mix
2 tsp. instant minced onion, 1 tsp. salt, 1 tsp. chili powder, 1/2 tsp. corn starch, 1/2 tsp. crushed dried red pepper, 1/4 tsp. dried oregano, 1/2 tsp. ground cumin, 1/2 tsp. instant minced garlic
Combine all ingredients, seal and store.

Curry
Coconut Curry Sauce 2 T olive oil, 1 t crushed red pepper flakes, zest of 1 lemon, 1 1/2 T minced garlic
1 to 1 1/2 T curry powder, 1 1/4 C coconut milk
2 T soy sauce, 2 t sugar, 1/2 t salt, 1/2 C chopped fresh basil leaves
In a small bowl, combine the coconut milk, soy sauce, sugar, and 1/2 teaspoon kosher salt.
Place a wok or skillet over medium-high heat. Add olive oil and heat for 30 seconds. Add red pepper flakes, zest, garlic, and curry powder and stir-fry until fragrant, about 15 seconds.
Add the coconut-milk mixture and bring to a boil. Cook until the sauce thickens slightly, 1 1/2 minutes. Add basil. Pour into a bowl.

Madras Curry Sauce 1 stick butter, 2 large onions finely chopped, 3 large cloves garlic minced, 2 carrots chopped, 2 chili peppers , 2 apples chopped, 1 3/4 cups chicken broth, 1-2 tablespoons Madras curry powder, 3/4 cup coconut milk
This is a simple curry sauce which can be easily prepared by chopping and/or mincing the ingredients in the food processor. A blender may also be used if the vegetables are chopped briefly in a blender filled with cold water.Using gloves, remove seeds from the chili peppers and soak for 30 minutes in warm water; drain and chop.
Melt the butter in a skillet; saute the onions, garlic and carrots, without browning, but just until they take on a toasted color around the edges. The best way to avoid over-browning the garlic is to add it in near the end, when the onions have already begun to brown.
Wash and core apples, leaving on most of the peel. Coarsely chop and add to the skillet. Cover and simmer for 15-20 minutes over low heat.
Add chicken broth. If there is no chicken broth available, 1 teaspoon low sodium soup base (a paste made from highly condensed chicken soup) may be added to 2 cups water. Cover and simmer for 45-60 minutes.
Add 1-2 tablespoons Madras curry powder, a teaspoon of sea salt (or, to taste; if a low sodium soup base is not used, reduce salt), and 1/2 teaspoon freshly grated ginger root (don't use ground; use real ginger root preserved ginger root). Add coconut milk; use slightly less if a thicker sauce is desired.
Bring to a boil for one minute; remove from heat. Serve with any meat or fish desired. Taste and adjust seasonings. Serve with rice, if desired.
Thia Coconut Curry 1 bag frozen prawns, 1 can coconut milk, 2 cups frozen peas, 2 cups brown rice , 1 cup peanut butte, r2 tablespoons curry, 1/4 cup hot sauce
Make rice as directed on box or bag, add the two cups frozen peas when boiling.In sauce pan pour coconut milk, prawns (or beef strips) peanut butter, curry and hot sauce. Once peas and rice are done, scoop rice into plate and then use a big spoon and scoop up sauce and pour over!!

Coconut Curry Tofu 1/2 C water, 1/2 C coconut milk, 1/2 C uncooked white rice, 1/2 t butter, 3 ounces firm tofu cubed, 1 C fresh green beans, 1/4 t curry powder, 1/4 C coconut milk Pour water, 1/2 cup coconut milk, and rice into a small saucepan. Bring to a boil over medium-high heat, then reduce heat to medium-low, cover, and simmer until the rice is tender, about 20 minutes. Meanwhile, melt the butter in a skillet over medium-high heat. Add the tofu and cook until golden-brown on all sides, about 5 minutes. When browned, stir in green beans, curry powder, and 1/4 cup of coconut milk. Simmer until the green beans are tender, then serve over rice.
More Recipes on the Web
Southern American - Paula Deen
http://www.pauladeen.com/recipesInternational Food Blogshttp://www.laurieconstantino.com/resources/mediterranean-food-blogs/
Africanhttp://african-foodrecipes.blogspot.com/
Argentinahttp://www.asadoargentina.com/chimichurri-debunking-the-myths/
Columbianhttp://www.mycolombianrecipes.com/
Frenchhttp://anitasuess.com/French%20recipes.htm
http://www.saveur.com/solrSearchResults.jsp?fq=Cuisine:French
German
http://www.letscookgerman.com/
Greekhttp://greekfood.about.com/od/discovergreekfood/u/classic_traditional.htm#s10
http://www.ultimate-guide-to-greek-food.com/greek-food-blog.html
Hawaiinhttp://tastyislandhawaii.com/2009/12/07/the-great-tonkatsu-sauce-shootout/
Italian
http://www.foodnetwork.com/everyday-italian/index.html
http://www.olivegarden.com/Connections-to-Italy/Recipes/
http://allrecipes.com/recipes/world-cuisine/europe/italy/
Indian
http://www.indianfoodforever.com/
Jewishhttp://www.easyjewishrecipes.com/
http://www.jewishrecipes.org/
Mexican
http://www.mexicanrecipes.org/
Middle Eastern
http://www.al-bab.com/arab/food.htm
http://www.mideasternrecipes.com/
Spanish
http://www.spain-recipes.com/