International Gourmet Recipes

Mushroom & Parsley Soup

6 tbsp. butter 8 slices white bread

2 lb mushrooms, sliced 4 tbsp. chopped parsley

2 onions chopped 1 1/4 cup heavy cream

2 1/2 cups milk salt and pepper to taste

Melt the butter and sauté the mushrooms and onions until soft but not colored, about 10 minutes. Add the milk. Tear the bread into pieces, drop them in the soup and let the bread soak for 15 minutes. Purée all, and return it to the pan. Add the parsley, cream and seasoning. Reheat, but do not allow the soup boil. Serve at once. The flavor is indescribably delicious. This is a hearty soup and can be eaten as a main course.

3 pounds shoulder or breast of lamb	1/4 teaspoon freshly ground black pepper
3 tablespoons butter	1/4 teaspoon thyme
3 tablespoons flour	6 potatoes, peeled and quartered
4 cups water	1 lb. peas, shelled or 1 pack frozen, thawed
12 small white onions	2 tablespoons chopped parsley
4 carrots	3 sprigs parsley
1 bay leaf	2 teaspoons salts

Cut the lamb in small pieces. Heat the butter in a heavy pan or Dutch oven and brown the lamb on all sides. Stir in the flour until browned. Add the water, stirring to the boiling point. Add the onions, carrot, parsley, bay leaf, salt, pepper, and thyme. Cover and cook over low heat 1 1/4 hours. Add the potatoes and peas and cook 45 minutes longer. Discard parsley and bay leaf. Serve in a deep platter, sprinkled with parsley. ~ Serves 6 - 8.

Heat oil in a deep casserole or Dutch oven add meat, and cook over low heat until very dark brown. Stir in the marinade, stock, and parsley, bring to a boil, and cook over high heat 15 minutes. Cover, reduce heat, and cook 30 minutes over low heat. Add onions, carrots, and mushrooms. Cover and cook over low heat 1 1/2 hours or until tender. Mix in beans, heat, adjust seasoning.
~ Serves 6 - 8.

In large pot, brown onions in butter. Add beer or wine and stir constantly for five minutes. Add beef stock, salt, pepper, and balsamic vinegar. Let simmer on low heat for 45 minutes. Pre-heat oven to 350. Serve the soup in crock dishes with handles, top with toast and cheese and place on cooky sheet in oven for 10 minutes or until cheese has melted. ~ Serves 4 - 6.

Egyptian Molokia

2 whole chickens	1 whole garlic
3 packs Dry Molokia	3 teaspoons ground coriander seeds
Approximately 1/2 cup salt	1 1/2 cubes of butter
1 large size onion, chopped	4 cups rice
~ Optional ~ 1 pack Pita bread	~ Optional ~ 1 quart chicken livers & gibblets

Clean chickens, removing fat and excess skin by rubbing salt both inside and outside of chickens. Boil the chickens for approximately 20 minutes. Drain and rinse chickens well. Rub salt both inside and outside of chickens again. Saute onion with 1 tablespoon butter. Add enough water to cover chickens into sauteed onions. Re-boil chickens for 45 minutes to 1 hour. Add some chicken stock to broth. In mixing bowl, mash garlic with 1 teaspoon of salt. Add ground coriander seeds. Mix in 1 tablespoon lard or butter. In separate pot, use chicken stock to boil rice, 4 cups rice to eight cups combined water & stock. 1 cube of butter is added into rice.

Optional: 1 quart chicken liver and gibblets (rinse and cut into small pieces). Put in large pot. Brown with 1 tablespoon lard or butter. Add to rice with salt and butter.

Boil Molokia in remaining chicken broth and combine garlic compost and stir. Cut up chicken in pieces and cover until ready for serving. When soup is bubbling hot, serve with rice either in the soup or on the side. Serve chicken the same way. You may even want to add some shredded pita bread in the mix. DELICIOUS! ~ Serves 8 - 10 ~

3 pounds cross rib, chuck, or rump	1 cup dry red wine
1 clove garlic, minced	1/4 cup olive oil
2 teaspoons salt	2 cups beef stock
1/2 teaspoon freshly ground black pepper	3 sprigs parsley
2 cloves	12 small white onions
1 bay leaf	3 carrots, cut in 2-inch pieces
1/4 teaspoon thyme	12 firm mushroom caps
1 cup cooked green beans

2 large white onions sliced in rings	2 cups beef stock
2 tablespoons butter	1 tablespood balsamic vinegar
1 whole beer or 1 cup red wine	1 teaspoon salt
1/2 teaspoon freshly ground pepper	4 pieces of toast
4 slices swiss cheese

6 tbsp. butter	8 slices white bread
2 lb mushrooms, sliced	4 tbsp. chopped parsley
2 onions chopped	1 1/4 cup heavy cream
2 1/2 cups milk	salt and pepper to taste