You may also look for some drink recipes here (sorry German only at the moment!).

Some useful hints

As a European I am normally using decimal measures and weights. But for people using pounds and ounces my recipes would not be very useful. Therefore I skipped to a notation only containing cups and spoons (as far as possible). The actual size of the used cup or spoon is not important. Just care for the right relation between the ingredients.
My recipes always contain the sections Style naming the state, country or region the recipe originates from, Keywords for classification and searching purposes, Ingredients and Preparation. Sometimes the section Hints is added containing serving hints, important tasting advices or recipe variations.
The recipes serve for four guests normally. Otherwise it will be mentioned in the recipe.


csp coffee-spoon
tsp tea-spoon
tbsp tablespoon

Seafood Jambalaya

Style: Cajun

Keywords: seafood, rice


6 cups prepared mixed seafood
1 onion, chopped
3 cloves garlic, finely chopped
1 green pepper, chopped
1 cup new onions, chopped
2 celery, chopped
3 big tomatoes, chopped
2 cups tomato sauce
2 cups seefood fond
2 tbsp vegetable oil
2 tbsp parsley, chopped
2 leaves of bay
1 tbsp fresh thyme or 1 tsp dried
1 tsp salt
1/4 tsp black pepper
1/2 tsp Cayenne pepper
1 big pinch white pepper
3 cups boiled rice

Heat the oil in a not too small pot. Cook the onion, green pepper, celery, and garlic in about 5 minutes ready. Add tomatoes, tomato sauce, fond, parsley, herbs and spices and cook over low heat until the tomatoes are mashed and the liquid is reduced. Add the seafood and cook over low heat until the shrimps are rolled up. Finally add the chopped new onions and serve with the boiled rice.

Red Chili Mole

Style: Aztec, Mexico

Keywords: sauce, chillie

3 middle-hot red chillies, finely chopped
2 middle-sized tomatoes, finely chopped
1 large onion, finely chopped
2 cloves garlic, finely chopped
1/2 cup almond slices
1/2 cup raisins
1/2 tsp cinnamon powder
1/2 tsp clove powder
2 tbsp butter
2 cups clear soup
4 tbsp rasped bitter chocolate

Mash the first 8 ingredients until it is a fine puree. Melt the butter in a pot, add the puree and the clear soup. Cook over low heat for 20 minutes. It should stay creamy. Remove it from the oven, add the chocolate and stir carefully.

This delicious hot sauce is best served with roasted turkey or chicken.

Artichokes Vinaigrette Herbed Sauce

Style: France

Keywords: appetizer, artichoke, vinaigrette sauce

1 artichoke per person
1 lemon
1 cup assorted herbs (parsley, basil, oregano, marjoram, thyme, rosemary)
4 tbsp herbed or apple or white vine vinegar
2 tbsp extra virgin olive oil
1 - 2 tbsp cold water
white pepper

Wash the artichokes carefully. Cut the stalk directly under the fruit and put a little bit lemon juice on it. The rest of the lemon juice put into a large pot with boiling water, add salt and the artichokes. Boil them for about 20 minutes. They are ready if you can easily remove one of the big leaves.
In the meanwhile wash and dry the herbs, chop them finely. Put the vinegar and the oil into a (not too small) bowl, add salt and stir until the sauce is getting creamy. Add the water and stir again. At the end put the chopped herbs into the vinaigrette and add a little bit white pepper.

For eating remove leaf by leaf beginning outside. Dip the pulpy end of the leaves into the vinaigrette and remove it with help of your teeth. Coming to the middle of the fruit be careful and remove the so-called grass above the heart of the artichoke carefully with a spoon or knife. Cut the heart into pieces and dip it into the sauce as before. Enjoy!
You may also serve a garlic yoghurt-mayonnaise as a dip.

Okra Stew

Style: Africa, Ghana

Keywords: okra, (dried) shrimps, cassava


4 cups okra
2 cups oil, preferably palm oil
3 cloves garlic, finely chopped
3-4 onions, finely chopped
2 medium eggplants, peeled and finely chopped
2 tbsp. root ginger, grated
1-4 red chillies, finely chopped
4 large, ripe tomatoes, blanched, peeled and mashed or 2 cups canned tomatoes, mashed
1 cup dried prawns or shrimp
1/2 cup dried fish of your choice, shredded
1 cup diced smoked ham and/or 4 small pieces of boiled pig's trotters
(you can substitute some other meat or more fish, crab or yabbies, but no chicken)

Trim off the ends of the okra and slice it into thin rounds about 1.5 cm (1/2 in) in diameter. In a large, heavy saucepan, heat the oil and fry the onions until they are light brown. Stirring all the time, add the sliced okra, eggplants, ginger, chillies and mashed tomato in that order but allow 3 minutes simmering time between each addition. this dish burns easily so stir regularly.
Simmer for about 10 minutes on low heat. Add the dried prawns, salted dried fish, salted beef, smoked ham, pig's trotters and any other meat, fish or crustacean. Simmer for a further 10-15 minutes until all ingredients are blended in and cooked, but not "mushy".
Serve with boiled rice or boiled potatoes or yams or cocoyams or cassava or gari (coarse cassava powder).

If you are using plain vegetable oil, add 2 tsp of turmeric.

Sweet Yoghurt with Saffron (Shri Khand)

Style: India, Gudscherat

Keywords: sweets, yoghurt

6 cups yoghurt
10 tbsp icing (confectioner's) sugar
1/4 tsp saffron
2 tbsp pistachios, finely chopped
1 cup mango

Put the yoghurt into a filter covered with a mull fabric. It should remain there for at least two hours. In the meantime rub the saffron to powder. If you decided to add pistachios and/or mango, peel and chop them finely. Put the (now) creamy yoghurt into a bowl, add all ingredients and stir carefully.

The cream should NOT taste sour but sweet and a little bit harsh. It should be eaten within 48 hours after the preparation.

Carinthian Cheese "Noodles" (Dumplings) (Kärntner Kasnudel)

Style: Austria, Carinthia

Keywords: main dish, cottage cheese, potatoes

(Dough for noodles)
250 g (9 oz) flour
1 tsp salt
1 egg
6-8 tbsp water
(cheese-potato filling)
500 g (1 lb) potatoes
500 g (1 lb) chunky cottage cheese or curd
1 tsp salt
50 g (2 oz) butter
1 (small) onion
1 tbsp (brown) mint
1 tbsp chervil

Dough: Mix all ingredients in a bowl. Knead to a smooth elastic dough. Wrap in foil and allow to set for 2-3 hours. Form the dough to a pole. Cut small pieces and roll out on floured ground. Take the small dough circles into one of your hand. With the other hand take 1-2 tbsp filling, put it on the dough, fold the dough over filling. Press down the dough very tightly on the open side of the noodle. Finally squeeze the edges between thumb and forefinger and bend it over until the whole side looks like a plait of hair ("krendln"). When all noodles are worked out, drop them into boiling salted water and simmer for about 10 min until all are swimming at the surface of the water.
Filling: Put the cottage cheese hours before preparing the dough in a sieve and let it drain, otherwise it will be too wet.
Cook potatoes, peel while hot and mash. Fry chopped onion in butter for about 5 min. until glassy. Mix together hot potatoes, cottage cheese, onion, chopped herbs and add salt and pepper.

Serve with melted butter and green salad. Enjoy!

Potato Goulash (Erdäpfelgulasch)

Style: Austria

Keywords: potato, main dish

4 big potatoes
100 g (3,5 oz) bacon, finely chopped
1 big onion, chopped
2 clove garlic
2 tbsp paprika
2 pinches marjoram
2 cups tomato-purée
1 cup water
2 tbsp sour cream
salt, pepper

Peel and cupe raw potatoes. Fry bacon, onions, and crushed garlic until golden brown. Add paprika, potatoes, and spices and cover with tomato-purée and water. Gently cook until the potatoes are done (app. 30 min.). Before serving add sour cream.

This is my special variation of a very typical Austrian main course. The original recipe does not include sour cream, but adds as spices 1 tbsp vinegar, 1 tsp caraway-seeds (which I hate), and 1 bay leaf. You may also add thin slices of sausage if desired.

Snow Muffins

Style: Canada

Keywords: sweet, baking

2 cups flour
3 tsp baking powder
1/2 cup brown sugar
pinch salt
3/4 cup milk
1/2 cup orange juice
grated zest of 1/2 orange
3 tbsp melted butter
1/2 cup raisins
1 1/2 cups dry snow (or 2 eggs)

Preheat the oven to 200°C (400°F). Sift the flour, baking powder, sugar, and salt into a bowl. Stir in the milk, butter, salt, orange juice, and zest and mix well. Fold in the raisins and snow and pour into greased muffin tins. Bake for 15-20 minutes.

Saltspring Island Lamb with Honey, Mustard and Rosemary

Style: Canada

Keywords: meat

2 tbsp honey
3 tbsp oil
2 tbsp Dijon mustard
1 tbsp dry mustard
0,8-1,3kg (1 1/2-2 1/2 lb) rack of lamb
2 tbsp vinegar
2 tbsp cider
1 tsp rosemary
salt and pepper
1/2 cup dry cider

Whisk the honey and oil together, beat in the rest of the ingredients, except the dry cider, until thick and creamy. Rub the lamb all over with this mixture and bake in a 200°C (400°F) oven for 20 minutes (rare) to 30 minutes (well done). Remove the lamb to a warm plate, add the dry cider to the juices left in the pan and stir until bubbling. Strain and pour over the lamb.

Chili con carne

Style: Mexico

Keywords: meat, chilli

3 dried chiles anchos, finely chopped after watering
3 dried chiles guajillas, finely chopped after watering
or 6 fresh red chillis, finely chopped
2 onions, finely chopped
4 gloves garlic, crushed
2 tbsp oil
800 g beef or pork, cut into small cubes
1 tsp fresh oregano, finely chopped (or 1 tbsp dried)
2 tsp cumin or Mexican-style chilli powder
salt and freshly ground pepper
1 big can peeled tomatoes in pieces
1-2 tsp tomato paste
2 cans red beans (preferably Kidney beans)
6-8 red chillis or 3 red or green or yellow peppers
2 cups water

In a large, heavy saucepan, heat the oil and fry the onions until they are golden brown. Add garlic and the meat cubes. Stir regularly for about 15 minutes. Add all ingredients accept the beans and simmer for about 20 minutes. The sauce should become creamy. Add the beans and heat them. Now the dish is ready to serve.

For the vegetarian version "Chili sin carne" leave the meat, add peppers of any colour and/or sweet corn.

© Angelika Mittelmann, 1996 - 2003

I would be very glad, if you would like to share your favourite recipe with me.

If you have any "cooking" question, please don't hesitate to contact me at .

Last edited on Sep 6, 2008
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