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Mexican Tostadas
This is a common dish served at Mexican gatherings. The tostadas and toppings are usually set out in buffet style. This gives everyone a chance to create a tostada that is filled with their favorite ingredients. In this way, it appeals to many people and is a fun group meal! We often prepare them for guests and our kids all have their favorite version of a tostada that fits their taste preferences!
Ingredients
- 1 bag Mexican Tostadas
- 4 cups refried beans
- 4 cups shredded chicken
- 2 cups shredded lettuce
- 2 cups chopped tomato
- 2 cups Mexican cream
- 2 cups crumbled queso fresco
- 1 cup chopped onion and cilantro
- 2 avocados sliced
- 4 limes quartered
- 1 cup salsa
Instructions
- Prepare all ingredients
- Line up tostadas and toppings in a serving line or on a buffet.
- Place tostada on a plate. Top with desired ingredients.
- Enjoy!
Video
Portuguese Hot Pot (Cozido à Portuguesa)
This is a delicious, traditional, and healthy Portuguese meal for the whole family. Every region of Portugal has it with small differences. We eat it mainly in cold months.
Ingredients
- 1/2 lb beef
- 1/2 lb pork spareribs
- 1/2 lb pig's forefoot
- 1/2 lb pig ear
- 1/2 chicken
- 1/2 lb bacon (toucinho)
- 1 chourico sausage
- 1 black pudding (morcela)
- 1 flour sausage (farinheira)
- 6 medium sized potatoes
- 3 turnips
- 1 Portuguese cabbage
- 3 carrots
- salt
Instructions
- Boil everything together in water in a large stockpot on the stove for about 1 ½ hours.
- To serve, arrange all the ingredients on a large platter.
German Raspberry Dessert
Ingredients
- 1 lb. frozen raspberries
- sugar
- 1 3/4 cups whipping cream
- 1 1/2 - 3 tsp whipped cream stabilizer
- 2 cups mascarpone
- 2 cups yogurt
- meringues
Instructions
- Put the raspberries in a bowl and sprinkle with some sugar.
- In a separate bowl mix the mascarpone and yogurt. Add sugar if desired.
- Whip the cream (adding sugar again), and fold into the mascarpone mixture.
- Put the cream on top of the raspberries and decorate with meringues.
Albanian Yogurt Casserole with Lamb
Ingredients
- 2 1/4 pounds lamb
- 4 1/2 cups plain yogurt
- 5 eggs
- 1/2 cup rice
- 3 tbsp flour
- 2/3 cup butter
- salt and pepper
Instructions
- Boil the lamb meat with 4 cups of water for about 30 minutes.
- Remove the meat from the broth.
- In a bowl mix together the eggs, yogurt, salt, pepper and flour with some of the broth.
- Stir in the rice.
- Pour the rice mixture into a greased baking dish.
- Place the meat on the top.
- Cut the butter into small pieces and add to the top of the casserole.
- Bake for 20 minutes at 400° F, or until rice is done.
Indonesian Potato Croquette (Kroket Kentang)
Ingredients
Potato Dough
- 500 gr potato boiled/steamed and mashed
- 2 tbsp milk powder
- 1 tsp salt
- 1/2 tsp ground white pepper
Filling
- 250 gr ground beef
- 2 tbsp unsalted butter
- 3 cloves garlic minced or grated
- 100 gr carrot diced
- 1 stalk green onion finely chopped
- 2 tbsp all purpose flour
- 1 tbsp chopped celery
- 1 tsp salt
- 1/2 tsp ground white pepper
- 1/4 tsp nutmeg powder
Frying
- 3 tbsp all purpose flour
- 6 tbsp water
- 2 cups bread crumbs
Instructions
Filling
- Melt butter in a pan.
- Add garlic and saute until soft and fragrant.
- Add ground beef and cook until they turn color.
- Add carrots and seasonings.
- Cook until the carrots are soft.
- Add green onions, celery and all purpose flour and stir to combined.
- Have a taste and adjust the taste to your preference. Set aside to let it cools down completely.
Potato Dough
- Cut the potatoes into small cubes and steam for 15-20 minutes until they can be easily mashed.
- Mash until they are smooth.
- Add milk powder, pepper, and salt.
- Stir to combine until you can form a dough.
- You may add a little bit of all purpose flour if the dough is too soft.
Wrap and Shape
- Lightly oil your palms.
- Portion the potato dough into about 35-40 grams dough balls.
- Flatten the dough slightly to form a round circle.
- Put about 1/2 Tbsp of filling in the middle and then gather the two sides to enclose.
- Form into an oval or round shape.
- Mix all-purpose flour with water.
- Dip the kroket into the flour slurry and then coat with bread crumb.
- Repeat with the rest.
- Put this in the freezer for one hour before frying.
- Fry kroket with cooking oil in medium heat.
Notes
This is commonly for snack, eaten with ketchup.
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