MY HOME PAGE


Gloria's Kitchen:


Greetings! My home page will consist of an array of menu selections to choose from.

MENU


CUISINES FROM AROUND THE WORLD:
Mexican Cuisine
For a view of rare Mexican delicacies, take a look at Daniel M. German's dishes on Maguey's Worms and Escamoles (ants eggs). In addition, he distinguishes what is widely recognized as Mexican dishes is actually American.
Moroccan Cuisine
Here is a fascinating site on the exotic and refined culinary rituals and customs that is associated with Moroccan Cuisine. Mint tea and pastries for dessert, anyone? A must see!
Cajun/Creole Recipes
A thorough and enlightening home page developed by Chuck Taggart, a native New Orleanian and culinary arts student at UCLA that compiles his personal story, recipes, culture, and background information of the difference between Creole and Cajun cuisines. His home page provides searches for more details. It's a wonderful site to learn about Cajun and Creole foods.
Introduction On Kosher
What foods are considered Kosher and what are not? What is the process of certification for Kosher foods?
Kosher Express
Kosher Express offers recipes for Passover.
Filipino Cuisine
Why is Filipino Cuisine an unknown territory? With the combination of tastes of Indian, Mexican, Arab, and American influences, Filipino Cuisine is emerging. Most recipes are simple and easy to follow. The author gives historical background on Filipino Cuisine.
Sunday Dinner In Rural America
We must not forget about Sunday dinner in rural America which adds beautiful poetry to capture the essence of good ole' American country cooking by Willa Carter to accompany a unique original recipe of Coca-Cola Basted Ham. Other recipes are simple and easy. Serving size- feeds a party of 10. Suggestion: Plan an outdoor picnic for this lovely occasion.
The Travelling Gourmet
Browse through The Travelling Gourmet archive to discover the little anecdotes, history, and traditions that surround the foods of India, Italy, New Orleans, Southern Fish-Fry, and France. Recipes are included for the more curious at heart.
Japanese Cuisine
Would you like to learn all about those complicated Japanese names of foods and their meanings? Here is a guy who claims he's not an expert, but took the time to explain certain Japanese staples and cuisines. It's similar to a mini-dictionary. Also, a site on Rolling Your Own Sushi.
Iowa's State University's Tasty Insect Recipes
As I was browsing thru the Japanese Cuisine site from above, I found a section on the usage of insects for recipes. Take a fascinating look into the cooking of insects such as dry-roasted leafhoppers in "Bug Blox", dry-roasted army worms in "Banana Worm Bread", dry-roasted rootworm beetles in "Rootworm Beetle Dip", and the incorporation of dry-roasted crickets in "Chocolate Chirpie Chip Cookies".
Yugoslav Cuisine
The great ethnic and religious diversity of Yugoslavia, along with the history, geography, and climate has created an interesting array of Yugoslav Cuisines.
Tamilian Cuisine
Animals such as cows are sacred in Hindu religious practices, so ethnic cuisines in southern regions of India consist of lacto-vegetarian and non-vegetarian dishes.
Haggis(Sheep Stomach) and other Scottish Delights
A peek into the world of Scottish delicacies and the many purposes of Haggis.
Babaghannoush Cuisine
Everything you ever wanted to know about the Middle East and more. This section includes recipes.
Turkish Cuisine
Lamb is the basic meat of the Turkish kitchen in which "sis kebab" is made. This is commonly known in many countries as pieces of lamb meat and vegetables(red & green pepper, tomatoes, onions) grilled on a skewer very much similar to the food sold at the New York City sidewalk food vendors and food vendors of street festivals. Rice Pilaf is an ordinary feature in the Turkish diet and cuisine.


CHILDREN'S MENU:


Non-Alcoholic Drinks For The Kiddies A few recipes on simple drinks that even a child can whip up. Unfortunately, I managed to only find non-alcoholic drink recipes for children-to be expanded later...


BEVERAGES:


Horchata Drink derived from Mexico.
Sherbet-Punch-to be expanded later...


DESSERT MENU:


MY PICK OF RECIPES:


Quiche Lorraine
  • Prepare oven to 375 degrees
  • Prepare a 9-inch pie shell of a rich pie dough or buy a ready-made store packaged pie shell
  • Brush it with the white of an egg and prick it well. Chop into 1-inch lengths: 1/4 lb. sliced bacon
  • Cook the bacon in a heavy skillet, stirring constantly, until the fat is almost rendered out, but the bacon is not yet crisp. Drain on paper toweling. Scald to hasten the cooking time.
  • 2 cups milk or cream
  • Cool slightly, then beat together with: 3 eggs, 1/4 teaspoon salt, 1/8 teaspoon white pepper, a fresh grating of nutmeg, 1 teaspoon chopped chives
  • Sprinkle in the bottom of the pie shell the bacon and: 1/2 cup diced Swiss cheese
  • Pour the custard mixture over it. Bake 35 to 40 minutes or until the top is a golden brown.
  • 6 servings

West African Tuna Casserole
  • Have ready 2 cups cooked dried black-eyed peas
  • Preheat oven to 250 degrees
  • Place peas in an ovenproof baking dish. Saute(pan-frying): 1/2 cup of finely chopped onions in 3 tablespoons of vegetable oil
  • Add to the peas with 1 large chopped tomato, 2 teaspoons crushed hot red peppers
  • Bake covered 15 minutes.
  • Add: 2 cans flaked tuna: 7 oz. each, 2 tablespoons tomato paste, 1/2 teaspoon salt
  • Cover dish, return to oven, and bake 10 minutes without stirring. Remove cover, stir, sprinkle with : Au Gratin (cheese, fine fresh or dry bread crumbs, crushed cornflakes, or finely ground nuts placed on top of dishes) and bake 5 minutes longer uncovered.
  • Serve with unsugared baked bananas(plantains): Preheat oven to 375 degrees, bananas may be baked in their skins in an oven or on an outdoor grill about 20 minutes. Upon opening, sprinkle with lemon juice.
  • 6 servings

Chicken Paprika
  • Disjoint a frying chicken: about 2 1/2 lb.
  • Melt in a heavy pot: 1 1/2 tablespoons butter, 1 1/2 tablespoons vegetable oil
  • Add and simmer until glossy and red: 1 cup finely chopped onions, 2 teaspoons to 2 tablespoons sweet Hungarian paprika
  • Add: 1 1/2 teaspoon salt, 2 cups well-seasoned chicken stock
  • As soon as these ingredients have reached boiling point, add the chicken. Simmer covered until tender, about 1 hour.
  • Stir: 2 teaspoons flour into: 1 cup cultured sour cream
  • Stir it slowly into the pot and simmer until thickened and smooth, about 5 minutes, but do not boil. Serve at once. Good with noodles or rice.
  • 3 servings

Chili Con Carne
  • Melt: 2 to 3 tablespoons bacon drippings or butter
  • Saute in the fat: 1/2 cup chopped onion and/or 1/2 clove garlic, chopped
  • Add: 1 to 2 lb. ground beef or lamb
  • Stir and saute the meat until well done. Add: 1 1/4 cups canned tomatoes, 3 to 4 cups canned kidney beans, 3/4 teaspoon or more salt, 1/2 bay leaf, 1 teaspoon sugar, (1/4 cup dry red wine-optional), 2 teaspoons to 2 tablespoons chili powder, depending on your taste and the strength of the chili powder. Cover and simmer about 1 hour or longer. The longer it cooks, the thicker it becomes and the better it tastes. Or make it a day ahead and reheat. Serve with: tortillas or crackers or over: cooked spaghetti garnished with: (chopped onions, shredded cheese-optional)
  • 8 to 12 servings

At the moment, I'm trying to search for a good recipe on cheesecake- As promised, I have found three tasty recipes on cheesecake: Click on the following: Dan's Chocolate Chip Cheesecake, To Make Lindy's Cheesecake also known as restaurant-style cheesecake, Mango Cheesecake

These recipes are credited to JOY OF COOKING by Irma S. Rombauer and Marion Rombauer Becker, 1981, The Bobbs-Merrill Company, Inc., Indianapolis/New York.


Happy Cooking!


Bon Appetit!


For Other Recipe Search that you may not find here

Mail To: leeglor@soc1.soc.qc.edu
(C) Copyright leeglor, 1995.
Last updated: 10/6/95