Sender:

Marisa from Argentina

• 500 grs onions
• 1 canned tomato
• 500 hrs potato
• 2 ot 3 beefsteaks
• 1 red pepper
• salt marjoram
• 1 bay leaf
• 150 ml hot water
• 100 ml white wine
• Spices in general

• A) peel the onions
• B) slice the onions and the pepper
• C) put them into a saucepan and add edible oil
• D) heat slowly for three minutes and add the beefsteaks
• E) cook it for 5/8 minutes
• F) open the canned tomato and chop it
• G) add the tomato, the hot water and wine into the saucepan
• H) add the salt and spices
• I) peel the potatoes and slice them thick
• J) at last add the potatoes and when they're ready it's done

Sender: Shayla from Toronto

• 4 Servings
• 4 Chicken breasts; single, bone-in
• 1/4 cup all-purpose flour
• Salt & ground black pepper
• 2 tbsp. butter or margarine
• 1/2 cup Maple syrup
• 1 tsp. Savory,dried
• 1/2 tsp. Thyme, dried
• 1/4 tsp. Sage, dried
• 1 Onion, sliced
• 1/2 cup Water Chicken and pork are often baked or braised in maple syrup in the Beauce.

• This easy recipe for chicken breasts can also be used with a whole cut-up broiler-fryer chicken.
• It's from the collection of Jeanne d'Arc Nadeau, long-time proprietor of Le Danube Bleu reception hall in St. Marie and a cookbook author.
• Dredge chicken pieces in flour seasoned with salt and pepper to taste.
• In a heavy, flameproof casserole, heat butter until bubbling and brown chicken pieces.
• Pour maple syrup over chicken. Sprinkle with savory, thyme and sage.
• Arrange onion slices on top of chicken pieces.
• Pour water into the bottom of the casserole.
• Bake, uncovered in 350F oven for 50 to 60 minutes or until tender, basting occasionally with pan juices.

Sender: Ursula from Czech Republik

• You take a big slice of beef ( from the haunch ) and knock it soft with a meat mallet.
• Then you sprinkle it with pepper and salt and spread it with mustard.
• Now you put on the beef a slice of bacon, thin slices of onions and of pickled gherkins.
• Now you have to roll up the meat and to fasten the roll with sting or with great pins.
• You roast the roll from all sides in hot fat or oil.
• Then you fill bouillon for the sauce in the pot to the roll and braise the whole for about two hours.
• You can spice the sauce by cooking in it little slices of carrots and celery, perhaps a little red wine.
• You can thicken the sauce with cream.

Sender: Roxanne from Guyana

• 2 onions, medium size
• 1/2 cup bacon dripping or margarine
• 1/2 cup uncooked rice
• 1 can tomatoes
• 3 sweet green peppers cut into striups
• 1 teaspoon salt

• Slice onions and cook until tender and slightly brown in the melted fat.
• Remove them, add the rice which has been carefully washed, and brown in the fat. 
• Add the onion, tomatoes, green peppers, salt and turn the mixture into a baking dish, and bake it until the rice and peppers are tender, or about 1 hour

Sender: Antonella from Italy, Lombardy

• they are typical cakes from Lombardy, they are full of macaroons and almonds.
• Serves 6 Ingredients:
• Ready puff pastry
• 1 egg
• 200 g (7 oz) macaroons (cookies)
• chopped\par 200 g (7 oz) toasted and chopped almonds
• 200 g (7 oz) sugar
• 100 g (3 1/2 oz) dry breadcrumbs
• 1 liqueur glass of anisette
• Half a glass of water
• Grated peel of a lemon
• Salt
• Level: easy
• Time: preparation: 40 minutes cooking: 20 minutes

• The wine: a liqueur glass of Marsala
• Traditional recipe
• These cakes are like ravioli: puff pastry with a sweet filling. They are made in Lombardy near Brescia.
• Prepare filling. Mix macaroons, almonds, sugar, dry breadcrumbs, anisette, a pinch of salt in a bowl and add water slowly, stirring continuously until you have a soft mixture.
• The quantity of water can vary; it depends on many things.
• Now you have to cut many discs from puff pastry.
• Arrange a bit of filling in the center of every disc and close everyone as an half-moon.
• You can help yourselves with your dampened fingers to close ravioli in the best way.
• Spread the surface with beaten egg.
• Preheat oven to 180\'b0C (350\'b0F) and bake ravioli for 15-20 minutes or until surface is golden.

Sender: Michiko from Japan

• Noodle (made from wheat)
• kobu (it is seaweed)
• dryed bonito (shavings),
• soysauce,
• salt a tempura (fried prawn),
• green onion  

• 1. When the water boils put kobu and dried bonito in   about 5 minites later filter the soup through a shallow bamboo basket.
• 2. season the  soup to taste with salt and soysauce.
• 3. put the boild noodles in a bowl.
• 4. a tempura  and green onion on the noodle.
• 5 .poured the soup into the big bowl.   sprinkle udon with a red pepper.  

Sender: Kook Jeong

Ingredients:

• flour
• an egg
• water
• salt
• oil
• some green onions
• a carrot
• a red pepper
• a green pepper...

• 1. Mix the flour, an egg and some water.
• 2. Put the other ingredients into the flour mix.
• 3. Put some salt into the mix.
• 4. Heat a flying pan and add some oil.
• 5. Pour the mix into the hot flying pan.
• 6. Put some colorful ingredients on the top.
• (green pepper, red pepper)
• 7. When the edge turn brown, turn it over.
• 8. Now, you're ready to enjoy buchimgae.

Sender: Sooling from Malaysia

• 240 g/8oz rice noodles/meehoon
• 150 g/5oz prawns
• ¼ cup tsp sugar
• ¼ cup tsp pepper
• 90g/3oz Chinese flowering
• cabbage/mustard
• leaves (sawi)
• 1 rice bowl beansprouts (taugeh)
• 5 pips garlic 3 tbsp oil
• 1 tbsp light soya sauce
• 1 tsp thick soya sauce
• or to taste 1/8 tsp pepper
• ¼ tsp salt
• egg omelete-optional
• fried shallots –optional
• l red chilli

• Season prawns with ¼ tsp sugar and 1/8 tsp pepper
• Soak rice noodles in water. Strain when soft
• Chop garlic. Cut mustard leaves
• Heat 1 tsp oil. Fry garlic till golden brown. Add prawns. Fry for a few minutes and dish out.
• Add in mustard leaves and fry for a while. Add in beansprouts. Mix well. Dish out.
• Heat 1 tsp oil. Fry remaining 2/3 garlic till goden brown. Add rice noodles, sauces, salt and pepper. Stir to mix evenly
• Sprinkle a little water over rice noodles if dry.
• Add in prawns and vegetables. Mix well. Taste
  Garnish rich noodles with egg omelette, fried  shallots sand red chilli.
• Serve with chilli sauce desired.

Sender: Sylvia from Mexico City

• 2 avocados
• 1 small onion, finely chopped
• 1 clove garlic, minced
• 1 ripe tomato, chopped
• 1 lime, juiced
• salt and pepper to taste

• Peel and mash avocados in a medium serving bowl.
• Stir in onion, garlic, tomato, lime juice, salt and pepper.
• Season with remaining lime juice and salt and pepper to taste.
• Chill for half an hour to blend flavors. Makes 16 servings

Sender: Pawan from Nepal

In Nepal Dal Bhat is a most common and classic Nepali recipe. It is the staple daily diet of the majority of the population

• Plain Rice (Bhat)
• 2 cups rice (Basmati or Long grain preferred)
• 4 cups (1 lt) water
• 1 tsp butter (optional)
• Lentils (Dal)
• 1½ cups lentil (any kind)
• 4 to 5 cups of water (depends preference of your consistency of liquid)
• ½ tsp turmeric
• 1 tsp garlic, minced
• 6 tbsp clarified butter (ghee)
• 3/4 cup sliced onions
• 2 chillies (dried red chilies preferred) (depends on your preference)
• Salt to taste
• OPTIONAL
• ¼ tsp (pinch) asafetida
• ¼ tsp (pinch) jimbu
• 1 tbsp fresh ginger paste

Rice: Wash rice and soak for 5 minutes

• Boil the rice over medium heat for about 10 -15 minutes. Stir once thoroughly. Add butter to make rice give it taste as well as make it soft and fluffy.
• Turn the heat to low and cook, covered, for 5 more minutes until done
• Lentils:
• Wash lentils and soak lentil for 10 minutes
• Remove anything that float on the surface after it and drain extra water.
• Add drained lentils in fresh water and bring to a boil again. Add all spices.
• Reduce the heat and simmer, covered, for 20 to 30 minutes until lentils are soft and the consistency is similar to that of porridge.
• In a small pan heat the remaining of butter and fry the onions, chilies and garlic.
• Stir into the lentils few minutes before you stop boiling. Serve with rice.

Sender: Elizabeth from Poland

• 1 kg of sour cabbage
• 0.3 kg of smoked bacon
• 0.3 kg of smoked ham or other sausage
• 10 dried plums
• a few dried wild mushrooms the brown ones that grow in Finland, for example)
• 1 glass of red wine
• 250 ml of waterI

• Sour cabbage, bacon and ham (cut into cubes)  water and mushrooms - into a pot.
• Boil for about half an hour. If water evaporates, add some more boiled water.
• Then add plums and red wine.
• Boil slowly till the cabbage is soft.
• Serve with bopiled potatoes or bread. If you cook too much, keep it in the fridge. Bigos is even better the next day.
• The next day you can fry an onion and add it to bigos. The taste will be slightly different.

Sender: Gapriela from Romania

• 200gr grated cottage-chees
• 2 boiled potatoes (peeled and sliced )
• 2 chopped onions
• 2 sliced tomatoes
• 2 sliced hard boiled eggs.
• For the dressing you need : a glass of yoghurt , some mayonnaise.

• Put the ingredients in alternate layers in a bowl .
• Start and end with cheese.
• Pour over them a dressing made of: a glass of yoghurt mixed well with two tablespoonfuls of mayonnaise.
• DO NOT MIX!!
• Put it in a cool place for half an hour before serving it.

Sender: Galina from Russia

• 0,5 kg Meat or poultry
• 1 Beetroot piece (medium size)
• 1-2 Sweet pepper pieces
• 500 g Cabbage
• 2-3 Potatoes pieces
• 3-4 Tomatoes pieces or a spoonful of tomato paste
• 1 piece brown onions 
• 2 pieces parsley
• Salt and pepper to taste.

Sometimes we cook it without meat. We use oil then.

• Boil some meat for about 1 - 1.5 hours in the salted water.
• Stew sliced beetroot in the pan with the fat from the broth.
• Fry sliced carrots, onions and parsley in the frying-pan (separately from the beetroot) use vegetable oil for this.
• Beetroot should be stewed, carrots and onions – fried. Peel, slice and fry tomatoes for ten minutes separately.
• Put some cabbage and potatoes in the broth. (The lid of the sauce – pan must be open).
• Add stewed beetroot, fried carrots, onion, parsley, tomatoes, sweet pepper and in 15 minutes your borshch is ready. It is served with sour cream, garlic and greens.
• Add salt to your taste

Sender: Kathy from South-Africa

• 2 ounces butter
• 1 cup onions, thinly sliced
• 1 apple, peeled, diced
• 2 pounds chopped cooked beef
• 2 bread slices soaked in milk
• 2 tablespoons curry powder
• 1/2 cup raisins
• 2 tablespoons slivered almonds
• 2 tablespoons lemon juice
• 1 egg
• 1/2 teaspoon turmeric
• 6 bay leaves
• 1 egg
• 1/2 cup whole milk

Louise from South Africa

• 4 cups of cake flour
• 1 pkt of yeast
• some sugar (a hand full)
• a pkt of soup (I like chicken or creamy mushrooms)
• or you can grate cheese in there with some garlic.
• You only use salt if you bake a plain bread.
• Mix with luck warm water till you see that its stiff ( it mustn't be to runny) Bake in a oven on 160c for about 45 to 50 minutes.  

• Melt the butter in a saucepan.
• Add the onions and sauté for 5 minutes,
• then add the apple dice and cook for another minute. Add the chopped beef and combine.
• Squeeze out the excess milk from the bread slices, then tear up and add to pot. Add the curry powder, raisins, almonds, lemon juice, egg, and turmeric, and stir well.
• Place mixture in a greased 9 x 13" baking dish. Place bay leaves vertically in the casserole. Bake at 325 degrees F for 40 minutes, then remove from the oven. Mix together the egg and milk, then pour it over the Bobotie. Bake for 15 more minutes. Remove bay leaves before serving.

Sender:

Anouk, from Valencia

• 1/2 kg. shell-fish

• 1/2 kg. prawns

• 1/2 kg. veal

• 2 tomatoes

• 1 red pepper

• A little bit of garlic

• saffron,onion, salt

• oil, and of course.. rice

• First you must put in a ladle to boil the shell-fish,after put it apart to wait.(keep that water)
• In a frying-pan brown the onion, garlic, tomatoes and red pepper, the squid, (all in little pieces), the name is not exactly squid, in spanish is "choco" is more wide and short, but you can cook with it.
• When it´s nearly ready, more or less 15 minutes, add the shell-fish.
• In a short pan put all you have browned, and a pinch saffron, add the water you has kept before, remove, and add the rice, when it´s nearly to finisn, put the prawns, till that be cooked.
• Wait 2 minutes and it´s ready to eat.

Sender: Barbara from Virginia

This was my (Maternal) Great Grandmother’s recipe from the 1920’s in Logan,West Virginia.

• Mother Mitchell’s Molasses Cookies
• 5 Cups All-Purpose Flour
• ½ tsp. Baking Soda
• 1 Cup Molasses
• 2 Eggs
• ¼ tsp. Ginger
• ¼ tsp. Nutmeg
• 1 Cup Vegetable Shortening
• 1 Cup Sugar
• ½ Cup Buttermilk
• ¼ tsp. Allspice
• ¼ tsp. Cloves

• Mix all dry ingredients. Cream shortening until creamy.
• Add eggs and beat well. Add molasses and buttermilk.
• Chill until firm. Knead lightly on a floured board. Roll out and cut.
• Bake at 350 degrees for 15 minutes.
•