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Piroshki with Buckwheat recipe
---> Not the best recipe, it's missing part of the directions on how to make the piroshki not fall apart.

Cold Red Borsch recipe

Blini (Russian Pancakes)
Russian Blini can be eaten with anything ranging from caviar to jelly to sour cream to babushka's mystery meat.

Котлеты по-киевски, otherwise known as Stuffed Breaded Chicken with Cheese

Russian Napoleon Cake

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Holodets Recipe
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Holodets: mix of jelly and leftover meat, sounds positively mouthwatering.

Borscht Recipe

  • 8 cups beef broth*
  • 1 pound slice of meaty bone-in beef shank
  • 1 large onion, peeled, quartered
  • 4 large beets, peeled, chopped
  • 4 carrots, peeled, chopped
  • 2 cups thinly sliced cabbage
  • 3/4 cup chopped fresh dill
  • 3 Tbsp red wine vinegar
  • 1 cup sour cream
  • Salt and pepper to taste


1 Bring 4 cups of the beef broth, the beef shank, and onion to boil in large pot. Reduce heat, cover, and simmer until meat is tender, about 1 hour 30 minutes.
2 Transfer meat to work surface; trim fat, sinew and bone and discard. Chop meat; cover and chill. Cool broth slightly. Chill in pot until cold, at least 4 hours and up to 1 day.
3 Spoon fat from top of chilled broth and discard. Add remaining 4 cups broth, beets, and carrots; bring to boil. Reduce heat, cover, and simmer until vegetables are tender, about 30 minutes.
4 Stir in meat, cabbage and 1/2 cup dill; cook until cabbage is tender, about 15 minutes. Season to taste with salt and pepper. Stir in vinegar.
5 Serve to Mr. Conneen! (with a dollop of sour cream OR mayo)

egusi with efo
Chidis' Igbo Stew


Chinese Dumplings (Jiaozi) --> (Warning: dumplings will not turn out this cute)
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Chinese Dumplings

How to Make Extra Buns and a More Capitalist China

Chinese Steamed Buns Recipe
Chinese Steamed Buns Recipe

1 tablespoon active dry yeast

1 teaspoon white sugar

1/4 cup all-purpose flour

1/4 cup water

1/2 cup warm water

1 1/2 cups all-purpose flour

1/4 teaspoon salt

2 tablespoons white sugar

1 tablespoon vegetable oil

1/2 teaspoon baking powder

Mix together yeast, 1 teaspoon sugar, 1/4 cup flour, and 1/4 cup warm water. Allow to stand for 30 minutes. While this is standing, take an iron rice bowl and break it. This will end guaranteed employment and laziness of workers.

Mix in 1/2 cup warm water, flour, salt, 2 tablespoons sugar, and vegetable oil. Knead until dough surface is smooth and elastic. Then, add special economic zones. This will promote the economy by having places with more economic leeway will bring more capital to China.

Punch down dough, and spread out on a floured board. Sprinkle baking powder evenly on surface, and knead for 5 minutes.
Divide each half into 12 parts. But remember, you do not have to share because the Iron Rice Bowl is broken.

Bring water to a boil in wok, and reduce heat to medium; the water should still be boiling. Place steam-plate on a small wire rack in the middle of the wok. Note that the first two steps led to a great deal of rural-to-urban migration.

Now that your buns are ready, you can amaze your friends by making even more of them! Start by eating one bun and drinking water shortly afterward. You will find that one bun becomes seven right in your stomach! How crazy is that? Be careful though before you eat seven buns, because seven times seven is forty-nine and that will probably rip your stomach open.

Great Britain

Cornish Pasty (specialty of Cornwall which is in the south west of England)

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Toad In The Hole

Steak And Kidney Pie
Just when you thought Granny Dorothy's pies were repulsive...



  • 1 sheep stomach
  • 1 sheep liver
  • 1 sheep heart
  • 1 sheep tongue
  • 1/2 pound suet, minced
  • 3 medium onions, minced
  • 1/2 pound dry oats, toasted
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon dried ground external image showlist_icon.gif

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Rinse the stomach thoroughly and soak overnight in cold salted water.
Rinse the liver, heart, and tongue. In a large pot of boiling, salted water, cook these parts over medium heat for 2 hours. Remove and mince. Remove any gristle or skin and discard.
In a large bowl, combine the minced liver, heart, tongue, suet, onions, and toasted oats. Season with salt, pepper, and dried herbs. Moisten with some of the cooking water so the mixture binds. Remove the stomach from the cold salted water and fill 2/3 with the mixture. Sew or tie the stomach closed. Use a turning fork to pierce the stomach several times. This will prevent the haggis from bursting.
In a large pot of boiling water, gently place the filled stomach, being careful not to splash. Cook over high heat for 3 hours.
Serve with mashed potatoes, if you serve it at all.

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Persian Kabab served with both plain rice and a special (yellow cake) rice called tah-chin.


Nigerian FOOD:


external image 250px-Bahia_acaraje.jpgMade from peeled black-eyed peas (insert Hills Song here) formed into a ball and then deep-fried in dendê (palm oil). It is served split in half and then stuffed with vatapa and caruru – spicy pastes made from shrimp cashews, palm oil, and other ingredients.


2 c. blackeye peas
1/2 can corned beef
1 onion
2 fresh tomatoes
Salt to taste
Pepper to taste
3x4 aluminum foil bag
2 tbsp. vegetable oilSoak peas in 3 cups of water for 1 hour. Wash off the black eye and membrane covering. Blend fine in blender with onions and tomatoes. Add salt, if desired. Mix with vegetable oil in bowl. Mixture should be fairly consistency. Add the corned beef in bits. Mixture should be put in aluminum foil bag and sealed.
Place in large pot with 2 cups of boiling water. Allow to cook for 45 minutes to 1 hour. Add water to pot, if needed. the Moi-Moi comes out solid when it cools.

Chinese Mooncake

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Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes


  • Filling:
  • 1 pound red azuki beans
  • water
  • 3/4 cup lard or oil
  • 1-3/4 cups sugar
  • Water-Shortening Dough:
  • 2 cups flour
  • 5 tablespoons lard
  • 10 tablespoons water
  • 1/4 teaspoon salt
  • Flaky Dough:
  • 1 cup flour
  • 5 tablespoons lard
  • red food coloring for design


Filling Instructions: Soak red beans in water to cover 2 hours. Drain and discard the water. Cover with 8 cups fresh water and bring to a boil, then simmer over low heat 1-1/2 hours or until skins open. Strain the beans and discard the skins. Place the strained beans in several layers of cheesecloth and squeeze out any excess water.
Place in a saucepan with the lard or oil and the sugar. Cook, stirring continuously, until almost all the moisture has evaporated. Let cool.

Dough Instructions: You will need 2 cups of filling for the mooncakes. Divide this into 20 portions and shape into balls.Mix ingredients for the water-shortening dough and the flaky dough separately until smooth. Divide each dough into 20 equal portions.
Wrap one portion of flaky dough inside each portion of water-shortening dough. Roll out each piece of dough, then fold in thirds to form three layers. Roll out again, and once more fold in thirds to form three layers.
Flatten each piece of dough with the palm of your hand to form a 3" circle. Place one portion of filling in the center. Gather the edges to enclose the filling and pinch to seal. Place the filled packet in the mold, gently pressing to fit. Invert and remove the mold.
Dilute red food coloring with water and pour onto a damp paper towel on a plate. Take some food coloring onto the cookie-design stamp, then press on top of the mooncake.
Repeat process for remaining mooncakes. Arrange mooncakes on a baking sheet. Bake 20 minutes at 350 degrees. Let cool before serving.

with chick-pea flour, sugar and oil

Makes 4 Servings

  • fine chick-pea flour, 500 grams (1.1 lbs)
  • fine sugar, 250 grams (0.55 lbs)
  • cooking oil, 300 grams
Mix sugar and oil and beat until the mix is very smooth. Add chick-pea flour and mix very well until the dough is smooth and thick. Pour the dough in a plastic bag and leave for several hours.
Form small (2 cm) balls from the dough. Texture the surface of each ball using a fine comb. Cook the balls in the oven at 300 F for 20-30 minutes. The balls should turn slightly golden but the colour should not change much.

Classic Yorkshire Pudding Recipe.

Yorkshire Puddings
Yorkshire Puddings



A Rigged Election (aka: A Stuffed Taco)

2 tablespoons vegetable oil
1/2 cup chopped yellow onion
1/4 cup chopped green bell pepper
1 teaspoon minced garlic
3/4 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon dried oregano
1/2 cup long-grain white rice
1 cup water
1 (15-ounce) can black beans, drained and rinsed
8 (8-inch) flour tortillas
1 cup grated Monterey Jack, pepper Jack, or Cheddar, divided
1 1/2 cups ranchero salsa or your favorite store-bought salsa, divided
1 cup sour cream, divided
1/4 cup chopped fresh cilantro leaves, divided, optional
Bottled hot sauce, optional

In a medium saucepan, mix the ingredients until you have a one-party dominated system of government. In this system, make sure there are other parties, but design the government in such a way that their positions of power are inconsequential so the dominant party can push its agenda. Then, add garlic, salt, and cumin cook until the dominant party is able to commit electoral fraud with virtual impunity.

Once you get sick of the one-party dominance, you can move on to the second half of the recipe. Start by adding the Madrid, Salinas, and Zedillo administrations to your saucepan along with water and beans. Stir until the dominance is reduced and the heat is low. You will start to see some electoral reforms come into the mix. Then, add the year 1990, stir, and add a little ground pepper to add the electoral commission. Continue stirring until the commission regulates campaigns and elections effectively.

At this point, you can start heating up your flour tortillas based on the package's directions.

Now, add 1994 and 1996 to the saucepan. You will see that as the elections become more competitive in 1994, the election commission will start to separate from your taco stuffing. Do not be alarmed; this is just the commission becoming independent of the government (1996). Scoop the commission out of the saucepan and place it in a bowl. Next, add equal government funding for all parties and guaranteed access to the media, stir, and cover the saucepan for 4 minutes.

Finally, place your tortillas on a plate and spoon the contents of your saucepan on the tortillas. Finally, add 2-4 tablespoons of the election commission sauce. You may find some 2006 in your stuffed tacos because the legitimacy of that election was questionable, but do not worry. No evidence of wide-scale fraud was found during that election (thanks to the commission sauce.) Please enjoy these tacos hot.


Real Homemade Tamales Recipe
Real Homemade Tamales Recipe

1 1/4 pounds pork loin
1 large onion, halved
1 clove garlic
4 dried California chile pods
2 cups water
1 1/2 teaspoons salt

2 cups masa harina
1 can beef broth
1 teaspoon baking powder
1/2 teaspoon salt
2/3 cup lard
1 package dried corn husks
1 cup sour cream


  1. Place pork into a Dutch oven with onion and garlic, and add water to cover. Bring to a boil, then reduce heat to low and simmer until the meat is cooked through, about 2 hours.
  2. Use rubber gloves to remove stems and seeds from the chile pods. Place chiles in a saucepan with 2 cups of water. Simmer, uncovered, for 20 minutes, then remove from heat to cool. Transfer the chiles and water to a blender and blend until smooth. Strain the mixture, stir in salt, and set aside. Shred the cooked meat and mix in one cup of the chile sauce.
  3. Soak the corn husks in a bowl of warm water. In a large bowl, beat the lard with a tablespoon of the broth until fluffy. Combine the masa harina, baking powder and salt; stir into the lard mixture, adding more broth as necessary to form a spongy dough.
  4. Spread the dough out over the corn husks to 1/4 to 1/2 inch thickness. Place one tablespoon of the meat filling into the center. Fold the sides of the husks in toward the center and place in a steamer. Steam for 1 hour.
  5. Remove tamales from husks and drizzle remaining chile sauce over. Top with sour cream. For a creamy sauce, mix sour cream into the chile sauce.


3 lb bone-in pork shoulder roast
1 onion
6 cloves garlic
1 package taco seasoning mix
6 cups water
1 can diced tomatoes
1 can refried beans
1 can chopped green chiles
1 package cheddar cheese
20 flour tortillas
1/4 cup vegetable oil

  1. Bring pork shoulder roast, onion, garlic, and 1 package taco seasoning to a boil in a large pot with enough water to cover. Reduce heat to medium-low and simmer until tender and no longer pink in the center, 2 to 3 hours. Check water level every 45 minutes, adding more as needed. Reserve about 1 cup cooking liquid.
  2. Shred pork with a fork, discarding excess fat and bone. Stir in tomatoes, refried beans, green chiles, and remaining package of taco seasoning. If the mixture is too dry, add reserved cooking liquid.
  3. Spread pork mixture evenly down the center of each tortilla; sprinkle with Cheddar cheese. Fold bottom and top edges of each tortilla over filling; roll sides up to enclose filling completely.
  4. Heat 2 tablespoons vegetable oil a large skillet over medium heat; fry burritos in batches, seam sides down, until tortillas are golden, about 2 minutes per side. Drain fried burritos on a paper towel-lined plate.