Joe's Recipes
Some delicious ideas from around the world to create using
the produce
you bought from Joe's! The recipe list is ordered alphabetically by Continent,
to make searching easier for you!
Recies by continent: (please click a continent to go to that recpe list!) The recipes were taken from: http://www.world-recipes.info/
Continent Name: Africa
Recipe: Madagascar Chicken
2 boneless chicken breast halves, cut in bite size chunks
2/3 cup canned coconut milk
1 yellow onion, chopped
1 red bell pepper or tomato, sliced and chopped
2 cloves garlic, minced
2 tsp ground ginger
1 tsp grated lemon rind
1/3 tsp (or to taste) cayenne powder
salt
pepper
lemon juice
oil
Marinate chicken in lemon juice 30 min, drain and season with salt
and pepper to taste Saute over medium heat until cooked on outside but slightly
pink inside. Drain oil and place chicken in a container and set aside Saute
onions, stirring constantly, until slightly browned. Add bell peppers and
garlic and saute 3-4 min, stirring constantly. Reduce heat to simmer, add
coconut milk, ginger, cayenne powder, and lemon rind. Add chicken back to
stew.
Cover and simmer 30 min or until in thick stew consistency. If mixture is
too thin simmer with lid removed until desired consistency is reached. Serve
over a bed of steamed white rice.
NOTE: One pound shelled and deveined shrimp can be added to or substituted
for the chicken.
Continent Name: Asia
Recipe: Thai Chicken Curry (Gaeng Gari Gai)
Ingredients
* 12 oz. Sliced Chicken Breast
* 1 16 oz. can of coconut milk
* 12 oz. Water or Chicken Stock
* 2 tablespoons ground Peanuts
* 1 tablespoon sugar (optional)
* Fish Sauce to taste (or a dash of salt to taste)
* 4 - 5 Thai Basil Leafs
* 2 oz. Yellow Curry Paste
* 1/2 teaspoon ground Red Chili (add to taste only)!
Directions
Start heating a sauteed pan over medium heat. Open the can of coconut milk,
being carefull not to shake it. Scoop some of the cream off the top and
heat with curry paste until you see the oil starting to separate from the
coconut milk. Add the sugar, Chicken, water or stock, and the rest of the
coconut milk and mix together. When the Chicken is almost finished, add
the Fish Sauce, Peanuts, Basil, Red Chili and Bell Peppers. Let simmer for
10 minutes and serve. note: You may substitute with Coconut Milk Concentrate
for the canned Coconut Milk and the Dry Chili with Fresh Chilies. The Dry
Chili seems to add more of a roasted nutty flavor. To make your own coconut
milk, grate the white meat from a fresh coconut, making sure the gratings
are very small. The fine side of a cheese grater works fine. Take the gratings
and put them in a piece of muslim or cheese cloth. add some very warm water
and make into a ball for squeezing. Squeeze like hell, getting all the liquid
you can out of the gratings. This first squeeze is the most highly concentrated.
One more time is possible, but it will be more diluted than the first squeeze.
Continent Name: Australia
Recipe: Pavlova
Ingredients
* 4 egg whites, at room temperature
* 5ml (1 tsp) vanilla
* 1ml (1/4 tsp) cream of tartar or 5ml or 1 tsp lemon juice
* 1ml (1/4 tsp) salt
* 250ml (1 cup) sugar
* 250ml (1 cup) whipping cream (whipped)
* 500ml (2 cups) mixed fresh fruit (strawberries, kiwifruit, passionfruit
pulp, etc)
Method
Line a baking sheet with foil. Draw a 23cm (9-inch) circle on the foil.
In a large glass or metal bowl, beat egg whites, vanilla, cream of tartar
and salt at high speed until soft peaks form. Gradually beat in sugar, 25ml
(2 tbsp) at a time, beating well after each addition and continue beating
until stiff, glossy peaks form. Spoon onto prepared cookie sheet within
your marked circle, mounding higher around the edge.
Bake in preheated oven at 120 degrees Celsius (250 degrees Fahrenheit) for
1-1/4 to 1-1/2 hours until crisp on outside and firm to the touch. Turn
off heat and allow to cool with door propped open. Pavlova can be stored
in cool, airtight container for several days.
To Serve: spread whipped cream in centre of shell and top with fresh fruit.
Chill until serving time.
Continent Name: Europe
Recipe: Mediterranean Stir-Fried Beef
Ingredients:
1/2 lb Boneless beef bottom round
2 ts Cornstarch
1/2 c Water
2 cl Garlic, minced
1/4 c Red wine vinegar
3 tb Olive or cooking oil
2 ts Minced dried onion
16 oz Broccoli, cauliflower
1/4 ts Pepper
1/8 ts Ground red pepper
6 oz Linguine
1 c Sliced fresh mushrooms
2 tb Butter
Grated Parmesan cheese
Instructions:
Partially freeze beef, thinly slice across grain into bite-size strips.
Combine water, vinegar, onion, pepper and red pepper. Add meat, Mix well.
Marinate 15 minutes @ room temperature. Cook pasta according to package
directions.Drain;toss with butter. Keep warm. Drain meat,reserving marinade.Stir
cornstarch into reserved marinade; set aside. Stir-fry garlic in 2 tbsp.
oil for 30 seconds.Add meat;stir fry 3 minutes. Remove. Add remaining oil.
Add frozen vegetables;stir-fry 4 minutes. Add mushrooms;stir-fry 1 minute.
Stir marinade mixture;add to skillet. Return meat. Cook and stir until bubbly.
Cook 2 minutes.Arrange pasta and meat on platter. Sprinkle with cheese.
Serves 4.
Continent Name: North America
Recipe: Bananas Foster Recipe
5 bananas
1 stick butter
1 cup brown sugar
1 teaspoon vanilla
3/4 cup rum
1/2 cup banana liqueur
Slice the bananas in three slices lengthwise, then cut in halves.
Melt the butter in a skillet or frying pan, add brown sugar (you may also
add 1/2 teaspoon cinnamon if desired) and cook over low heat, stirring into
a thick paste. Add vanilla and banana liqueur and stir well. Cook about
3 minutes. Add banana slices and cook over medium heat, basting well with
the sugar and butter mixture. Cook about five minutes. (Mixture will bubble
while cooking.)
Continent Name: South America
Recipe: Argentina Empanadas
4 cups unbleached flour
4 tbsp vegetable shortening
1/2 tbsp salt
2 onions
1 green bell pepper
1/2 kg tenderloin
1/3 cup seedless raisins
1/4 cup green olives, finely chopped
1 bunch green onions, minced
1 hard-boiled egg, minced
paprika
salt
crushed red pepper
Finely dice the beef.
In a medium-size frying pan, melt 2 tbsp vegetable shortening. Dice the
onion, bell pepper and add to the pan. Saute over medium heat until the
onion starts to turn golden. Add the diced meat. Season to taste with salt,
red pepper, and paprika. Saute, stirring occasionally, until the beef turns
brown on all sides. Remove the frying pan from the heat. Mix in the egg,
the raisins, the olives, and the green onions. Allow to cool until it drops
to room temperature. While the beef filling cools, pour the flour on a smooth
surface, forming a mound. Using the back of a spoon, make a depression in
the center. Put 3 tbsp shortening in the depression. Mix and knead the ingredients
until fully incorporated. Fill a cup with warm water and dissolve the salt
in warm water. Gradually incorporate this liquid into the dough, kneading
10-15 minutes until it becomes smooth and elastic. Pull off balls of dough
about the size of a golf ball. On the floured surface, roll out each ball
of dough into a 10-cm-diameter circle. Flour your hands. Hold the dough
circle in one hand and place1 tbsp of the filling in the center. Press and
crimp the edges together to secure the filling within. Preheat oven to 450
degrees. Lightly flour a baking sheet. Arrange the empanadas on the sheet
and until the pastry is golden brown, approx. 10 minutes.