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Foods of the World Contest

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Lucifer1904

Lucifer1904

Well-Known Member
Dear Kings and Queens,

We are proud to present you with our Foods of the World Contest. To enter this contest is simple. Follow the guidelines listed and you will be automatically entered for a chance to win.


To Enter:

Option 1:
Submit a picture of your favorite food along with what culture or country it is originated from.
PC
MAC
Android
iPhone
Note: Images should not exceed 640x640 you can find a free image resizing tool HERE

Option 2:
Submit a recipe for your favorite food along with what culture or country it is originated from.


~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
​
Example of Option 1:


Bacon and Cheese Quiche

rsz_quiche.png
Source

Place of Origin: France



Example of Option 2:


Bacon and Cheese Quiche (Source)

Ingredients:

1 refrigerated pie crust, softened as directed on box
1 cup half-and-half or milk
4 eggs, slightly beaten
1/4 teaspoon Salt
1/4 teaspoon pepper
8 slices bacon, crisply cooked, crumbled
1 cup shredded Swiss or Cheddar cheese (4 oz)
1/4 cup grated Parmesan cheese
1 tablespoon chopped onion, if desired

Steps:

1. Heat oven to 350°F. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie.

2. In medium bowl, mix half-and-half, eggs, salt and pepper; set aside. Layer bacon, cheeses and onion in crust-lined plate. Pour egg mixture over top.

3. Bake 40 to 50 minutes or until knife inserted in center comes out clean. Let stand 5 minutes; cut into wedges.

Place of Origin: France

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~​


We will choose 4 winners. These four lucky winners will win an InnoGames Cookbook containing recipes from all across the world.

Winners will be chosen using a random name picker found (HERE)

One Entry Per Player

Contest will run from December 12, 2017 through December 31, 2017 At Midnight (EST)

Winners will be chosen on January 1, 2018​



 
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DeletedUser31845

Capellini Pomodoro


capellini.jpg

Place of Origin: Italy

READY IN:
45mins
SERVES:
garlic cloves, minced




DIRECTIONS
  1. Heat olive oil and add garlic, cook until garlic turns white.
  2. Add diced tomatoes and pepper.
  3. Heat through stirring constantly.
  4. About 2 to 3 minutes.
  5. Remove from heat and add basil and half of the cheese.
  6. Toss gently with the pasta.
  7. Serve at once and top with remaining cheese.
 
Darth Mole

Darth Mole

Well-Known Member
Toad in the Hole
Place of Origin - UK
Toad.jpg

  • 8 fat pork or beef sausages (frozen or fresh)
  • For the Yorkshire pudding batter
  • 113g / 4oz plain flour
  • 1 medium egg
  • 250ml / 8 floz semi-skimmed milk
  • A pinch of salt and pepper
Method
    1. Preheat the oven to 180c fan, 200c, gas 6
    2. Place the sausages (fresh or frozen) in a medium roasting tin or roasting dish and cook in the oven for 10-15 mins until lightly browned and the oil is starting to come out of sausages
    3. While the sausages are in the oven, prepare the batter. Put the flour in to a medium bowl (I don't bother sifting), make a well in the centre using the unbroken egg then crack the egg into it. Add a little of the milk and start to whisk the egg/milk into the flour. Add the milk in bit by bit. Add a pinch of salt and pepper. Whisk to ensure no lumps. Leave to one side.
    4. After 10-15 mins take the sausages out of the oven, shut the oven door to keep the heat in and quickly pour the batter evenly over the sausages then put straight back in the oven for another 35-45 mins. (Do not open the oven door during this time) When done the Yorkshire will be risen and deep golden all over. (if the pudding starts to brown too quickly during cooking, turn down to 150 degs and leave 5 mins longer)
    5. Serve cut into portions with mashed or new potatoes, veg and gravy.

YUM!
 
Lucifer1904

Lucifer1904

Well-Known Member
Darth Mole said:
Toad in the Hole
Place of Origin - UK
View attachment 8944

  • 8 fat pork or beef sausages (frozen or fresh)
  • For the Yorkshire pudding batter
  • 113g / 4oz plain flour
  • 1 medium egg
  • 250ml / 8 floz semi-skimmed milk
  • A pinch of salt and pepper
Method
    1. Preheat the oven to 180c fan, 200c, gas 6
    2. Place the sausages (fresh or frozen) in a medium roasting tin or roasting dish and cook in the oven for 10-15 mins until lightly browned and the oil is starting to come out of sausages
    3. While the sausages are in the oven, prepare the batter. Put the flour in to a medium bowl (I don't bother sifting), make a well in the centre using the unbroken egg then crack the egg into it. Add a little of the milk and start to whisk the egg/milk into the flour. Add the milk in bit by bit. Add a pinch of salt and pepper. Whisk to ensure no lumps. Leave to one side.
    4. After 10-15 mins take the sausages out of the oven, shut the oven door to keep the heat in and quickly pour the batter evenly over the sausages then put straight back in the oven for another 35-45 mins. (Do not open the oven door during this time) When done the Yorkshire will be risen and deep golden all over. (if the pudding starts to brown too quickly during cooking, turn down to 150 degs and leave 5 mins longer)
    5. Serve cut into portions with mashed or new potatoes, veg and gravy.

YUM!
Click to expand...
That looks amazing!
 

DeletedUser31845

Darth Mole said:
Toad in the Hole
Place of Origin - UK
View attachment 8944

  • 8 fat pork or beef sausages (frozen or fresh)
  • For the Yorkshire pudding batter
  • 113g / 4oz plain flour
  • 1 medium egg
  • 250ml / 8 floz semi-skimmed milk
  • A pinch of salt and pepper
Method
    1. Preheat the oven to 180c fan, 200c, gas 6
    2. Place the sausages (fresh or frozen) in a medium roasting tin or roasting dish and cook in the oven for 10-15 mins until lightly browned and the oil is starting to come out of sausages
    3. While the sausages are in the oven, prepare the batter. Put the flour in to a medium bowl (I don't bother sifting), make a well in the centre using the unbroken egg then crack the egg into it. Add a little of the milk and start to whisk the egg/milk into the flour. Add the milk in bit by bit. Add a pinch of salt and pepper. Whisk to ensure no lumps. Leave to one side.
    4. After 10-15 mins take the sausages out of the oven, shut the oven door to keep the heat in and quickly pour the batter evenly over the sausages then put straight back in the oven for another 35-45 mins. (Do not open the oven door during this time) When done the Yorkshire will be risen and deep golden all over. (if the pudding starts to brown too quickly during cooking, turn down to 150 degs and leave 5 mins longer)
    5. Serve cut into portions with mashed or new potatoes, veg and gravy.

YUM!
Click to expand...
Great now im hungry! lol
 

DeletedUser32009

Dry Rub, South USA
2 TBS coarsely ground black pepper
2 TBS Brown sugar
2 TBS. paprika
1 TBS Chili powder
1 1/2 tsp white pepper
1 1/2 tsp ground red pepper (or less)
1 tsp salt
1 tsp garlic powder
Stir very well and store in air tight container
Rub on ribs, brisket, chicken, etc before grilling or smoking.
 

DeletedUser32073

Is beer a food? I think I can get a good recipe for moonshine posted but it may require a liquor license of some type.
 

DeletedUser25795

HAGGIS:

Ingredients:
  • 1 sheep's stomach or ox secum, cleaned and thoroughly, scalded, turned inside out and soaked overnight in cold salted water
  • heart and lungs of one lamb
  • 450g/1lb beef or lamb trimmings, fat and lean
  • 2 onions, finely chopped
  • 225g/8oz oatmeal
  • 1 tbsp salt
  • 1 tsp ground black pepper
  • 1 tsp ground dried coriander
  • 1 tsp mace
  • 1 tsp nutmeg
  • water, enough to cook the haggis
  • stock from lungs and trimmings
Steps:
  1. Wash the lungs, heart and liver (if using). Place in large pan of cold water with the meat trimmings and bring to the boil. Cook for about 2 hours.
  2. When cooked, strain off the stock and set the stock aside.
  3. Mince the lungs, heart and trimmings.
  4. Put the minced mixture in a bowl and add the finely chopped onions, oatmeal and seasoning. Mix well and add enough stock to moisten the mixture. It should have a soft crumbly consistency.
  5. Spoon the mixture into the sheep's stomach, so it's just over half full. Sew up the stomach with strong thread and prick a couple of times so it doesn't explode while cooking.
  6. Put the haggis in a pan of boiling water (enough to cover it) and cook for 3 hours without a lid. Keep adding more water to keep it covered.
  7. To serve, cut open the haggis and spoon out the filling. Serve with neeps (mashed swede or turnip) and tatties (mashed potatoes).
Place of Origin: SCOTLAND.

Bit too spicy for me but some like it. (Think I might go veggie after writing all that out).

p.s. Please DO NOT confuse this with the Haggis (mythical creature). :) :) :)

(World: Sinerania)
 
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DeletedUser32552

INGREDIENTS
  • 4 lbs beef brisket (or beef chuck roast will also work)
  • 2 Tbsp vegetable oil
  • 3 - 4 chipotle chilis in adobo
  • 1¼ cups beef broth
  • 4 teaspoons minced garlic
  • 1½ Tbsp ground cumin
  • 1 Tbsp dried oregano
  • ¾ tsp salt, then more to taste
  • ½ tsp ground black pepper
  • ¼ tsp ground cloves
  • ¼ cup fresh lime juice
INSTRUCTIONS
  1. Cut the beef into large cubes. In a large skillet over medium high heat add the vegetable oil and sear the beef on each side. Transfer to your slow cooker.
  2. In a food processor add adobo chilis, beef broth, garlic, cumin, oregano, salt, pepper, cloves, and lime juice. Pulse until blended and pour on top of the meat.
  3. Cook on low for 8-9 hours or high for 6 hours. Shred the meat with two forks and turn on warm.

Origin Mexico

It’s a good breakfast, especially on weekends. Some even consider a food for anytime of the day.
 

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DeletedUser29510

noseloaf.jpg


Jellied Moose Nose
  • 1 Upper jawbone of a moose
  • 1 Onion; sliced
  • 1 Garlic clove
  • 1 tb Mixed pickling spice
  • 1 ts Salt
  • 1/2 ts Pepper
  • 1/4 c Vinegar
Cut the upper jaw bone of the moose just below the eyes.

Place in a large kettle of scalding water and boil for 45 minutes.

Remove and chill in cold water. Pull out all the hairs – these will have been loosened by the boiling and should come out easily (like plucking a duck). Wash thoroughly until no hairs remain.

Place the nose in a kettle and cover with fresh water. Add onion, garlic, spices and vinegar. Bring to a boil, then reduce heat and simmer until the meat is tender.

Let cool overnight in the liquid. When cool, take the meat out of the broth, and remove and discard the bones and the cartilage. You will have two kinds of meat, white meat from the bulb of the nose, and thin strips of dark meat from along the bones and jowls.

Slice the meat thinly and alternate layers of white and dark meat in a loaf pan. Reheat the broth to boiling, then pour the broth over the meat in the loaf pan. Let cool until jelly has set. Slice and serve cold.

Origin: Canada

Korch
 

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DeletedUser32211

This was a slice of pumpkin pie but I just couldn't wait. Originated in the North American colonies.

plate.jpg
 
Linkster66

Linkster66

Member
Coconut Cream Pie
Originated early 1900's USA

Ingredients
  • 1 cup sweetened flaked coconut
  • 3 cups half-and-half
  • 2 eggs, beaten
  • 3/4 cup white sugar
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 (9 inch) pie shell, baked
  • 1 cup frozen whipped topping, thawed
Directions
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Spread the coconut on a baking sheet and bake it, stirring occasionally, until golden brown, about 5 minutes.
  3. In a medium saucepan, combine the half-and-half, eggs, sugar, flour and salt and mix well. Bring to a boil over low heat, stirring constantly. Cook, stirring constantly, for 2 minutes more. Remove the pan from the heat, and stir in 3/4 cup of the toasted coconut and the vanilla extract. Reserve the remaining coconut to top the pie.
  4. Pour the filling into the pie shell and chill until firm, about 4 hours.
  5. Top with whipped topping and with the reserved coconut.
World Z
 

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DeletedUser32073

Snowbelle said:
If you can provide a recipe for beer, or moonshine I will count it!
Click to expand...
BEER
Country of Origin: Iran
The text Homebrew Recipes underlined in yellow will take you to the site along with the pic.


Homebrew Recipes

GP75 Pale Ale



[This recipe was featured in the September/October 2017 issue of Zymurgy magazine.]

Recipe courtesy of Sarah Saleh, The Unity Brew House

This pale ale has a simple malt bill to allow the fantastic flavor of GP75 hops to shine through, giving amazing tropical and citrus fruit flavors. Bittering hops are minimal due to the bittering effect of the large amounts of aroma and post-boil hops.

GP75 Pale Ale | American Pale Ale

Ingredients

· For 5 gallons (18.9 L)

MALTS

· 3.39 kg (lb.) extra pale ale malt or lager malt

· 810 g (1.8 lb.) pale ale malt

· 327 g (12 oz.) torrified wheat

HOPS

· 8 g (0.3 oz.) GP75, 6.6% a.a. @ 60 min

· 45 g (oz.) GP75, 6.6% a.a. @ 5 min

· 50 g (oz.) GP75, 6.6% a.a. @ flameout

· 75 g (oz.) GP75, 6.6% a.a., dry hop

YEAST

· Fermentis Safale S-04

ADDITIONAL ITEMS

· 1 Whirlfloc tablet @ 15 min

Specifications

· Original Gravity: 1.058 (14.2° P)

· Final Gravity: 1.012 (3.1° P)

· ABV: 6%

· IBU: 35

· SRM: 3

Directions

Mash grains at 147° F (64° C) for one hour and sparge at 170° F (77° C). Boil for 60 minutes, adding hops and Whirlfloc according to the schedule above. Chill wort, pitch properly rehydrated yeast, and ferment at 65° F (18° C) until terminal gravity is reached.

EXTRACT VERSION

Substitute malts with 6 lb. (2.72 kg) Maris Otter liquid malt extract and 2.12 lb. (962 g) wheat liquid malt extract. Dissolve extract in water, top up to desired boil volume with reverse osmosis water, and proceed as above.
 
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DeletedUser32073

https://www.bing.com/images/search?...pics&simid=608054276012182124&selectedIndex=0

Moonshine
Country of Origin: United States in the Appalachian Mountains

:)

Popcorn Sutton's Moonshine: Recipes to Make Your Own Hooch

By Trevor Stokes @IBTScience On 01/05/12 AT 12:51 PM

·

·

·

Popcorn Sutton, a famous Appalachian moonshiner, surged in popularity after the Discovery TV network aired Moonshiners Wednesday, a show that explored his life that ended in suicide in 2009.

Sutton left behind a legacy of making the first white whiskey that the federal government approved, according to his widow Pam Sutton.

We have a distillery set up in Nashville, Tenn., she said during the show. We can't legally call it moonshine. We have to call it Tennessee Wild Whiskey.

Sutton published Me and My Likker in 1999, a biography set to become a multipart series; Sutton only got to the first volume.

Moonshine is illegal in the U.S., but the well-known bootlegger left behind his recipe to produce the hooch.

Sutton's recipe from his book:

25 pounds coarse ground white corn meal, enough to fill half of your barrel/container
50 pounds of sugar - 1 pound of sugar per gallon of water of total volume
1 gallon of malt - can be corn, barley, rye or a combination.

Boil the water, cook in the cornmeal and allow to cool to touch. Add sugar and malt and stir in well. Leave for a day and come back. The mix should be bubbling on top, stir one last time and then leave it.

Moonshiners can siphon off the liquor or distill it for higher quality. Researchers have found that typically home-distilled moonshine is poisonous since it can contain neurologically-damaging heavy metals such as lead along with disease-causing compounds such as ethyl carbamate.
 
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