Team USA recipes:
Samburgers
2 lbs ground chuck and sirloin
1 package ranch dressing mix
1/4 c bread crumbs
1 package beefy onion mushroom soup mix
1 T cajun seasoning, season-all or favorite
3-4 T Worcestershire sauce

Mix all together. Shape into your favorite sized patties.  Cook to desired doneness.

Homemade crispy french fries
2 1/2 pounds russet potatoes, peeled
1 cup all-purpose flour
1 teaspoon garlic salt
1 teaspoon onion salt
1 teaspoon salt
1 teaspoon paprika
1/2 cup water, or as needed
1 cup vegetable oil for frying

Slice potatoes into french fries, and place into cold water so they won’t turn brown while you prepare the oil. Heat oil in a large skillet over medium-high heat. While the oil is heating, sift the flour, garlic salt, onion salt, (regular) salt, and paprika into a large bowl. Gradually stir in enough water so that the mixture can be drizzled from a spoon.  Dip potato slices into the batter one at a time, and place in the hot oil so they are not touching at first. The fries must be placed into the skillet one at a time, or they will clump together.  Fry until golden brown and crispy. Remove and drain on paper towels.

Mini Apple Pies
2 whole Granny Smith Apples
2 cans (8 oz cans) crescent rolls
2 sticks butter
1 1/2 cup sugar
1 teaspoon vanilla
cinnamon, to taste
1 can (12 oz) Mountain Dew Soda

Peel and core apples. Cut each apple into 8 slices each.  Roll each apple slice in a crescent roll.  Place in a 9×13 buttered pan. Melt butter, then add sugar and barely stir.  Add vanilla, stir, and pour entire mixture over apples.  Pour mountain Dew around the edges of the pan.  Sprinkle with cinnamon and bake at 350 degrees for 40 minutes.  Serve with ice cream, and spoon some of the sweet sauces from the pan over the top.

This recipe is from thepioneerwoman.com

Team China recipes:
Sweet and Sour Chicken
3 whole boneless, skinless chicken breasts
salt and pepper
1 cup cornstarch
2 whole eggs, lightly beaten

For the sauce:
3/4 cups sugar
4 Tablespoons ketchup
1/2 cups vinegar
1 Tablespoon soy sauce
1 teaspoon garlic salt

Cut chicken breasts into chunks. Season with salt and pepper. Dip chicken in cornstarch and then the egg (yes, it will be messy but it will be worth it!). Fry in a little oil until browned on all sides but not cooked through. Place in a single layer in a baking dish.  Mix sauce ingredients together and pour over chicken. Bake for one hour at 325 degrees.  Turn chicken every 15 minutes.  If you like extra sauce, make another batch of sauce and bring it to a boil on the stovetop. Stir constantly and let cook over medium heat until thickened and reduced, about 6 to 8 minutes.

This recipe is from thepioneerwoman.com

Asian Green Beans
2 pounds fresh green beans
1 Tablespoon Fiery toasted sesame oil
1 whole lemon
1 Tablespoon sesame seeds
1 dash Chinese 5 Spice
1/3 cups water
2 Tablespoons soy sauce

Heat a large skillet, add oil and beans, stir fry for a few minutes. Keep the skillet hot through cooking.  Add a little water to help the beans cook and to prevent scorching.  Add soy sauce when beans are about half way cooked.  Stir frequently, adding water if getting too dry.  When the beans are cooked, stir in sesame seeds, 5 Spice and juice from the lemon.  Serve hot.

**Laurie’s tips: Use more Chinese 5 Spice, more sesame seeds and verrrrry little water.  I put a lid on the beans before adding the soy sauce to steam them a bit, and then again after the soy sauce to help them pick up flavor of the soy sauce better. Be sure to squeeze all of the juice out of the lemon!  Also use low-sodium soy sauce.

This recipe is from thepioneerwoman.com

Ginger Fried Rice
1/2 cup peanut oil
2 Tablespoons minced garlic
2 Tablespoons minced ginger
salt
2 cups thinly sliced leeks, white and light green parts only, rinsed and dried
4 cups day-old cooked rice; can use jasmine rice
4 large eggs
2 teaspoons sesame oil (for some heat but the same awesome flavor, use hot sesame oil)
4 teaspoons soy sauce

In a large skillet, heat 1/4 cup oil over medium heat.  Add garlic and ginger and cook, stirring occasionally, until crisp and brown.  With slotted spoon transfer to paper towels and salt lightly. Reduce heat under skillet to medium-low and add 2 Tablespoons oil and leeks. Cook about 10 minutes, stirring occasionally, until very tender but not browned.  Season lightly with salt.  Raise heat to medium and add rice.  Cook, stirring well, until heated through.  Season to taste with salt.  In a nonstick skillet fry eggs in remaining oil, sunny side up, until edges are set but yolk is still runny.  Divide rice among 4 dishes.  Top each with an egg and drizzle with 1/2 teaspoon sesame oil and 1 teaspoon soy sauce. Sprinkle crisped garlic and ginger over everything and serve.

**Laurie’s tips:

– I used plain old rice that I cooked the same day, and put it in the fridge (uncovered) for an hour or so to cool it down.

– I didn’t use leeks, I used green onions.  I cut up one small bunch in big pieces, but I should have used more green onions.
– I didn’t fry and egg and put it on top.

– I cooked the garlic and ginger, set it aside on some paper towels, and salted it.  Then I cooked the green onions a bit and added the rice.  When it was almost done, I added the garlic/ginger back in and cooked it all together. I added a little more salt, and some garlic powder. Then I added a couple of Tablespoons of soy sauce and cookied it about another 10 minutes.

– I didn’t use any sesame oil because I was using it in the green beans and I wanted different tastes to dishes.

– This was delicious :o)

This recipe is from smittenkitchen.com

Team France Recipe:
French Toast
1 cup milk
3 eggs
3/4 cups sugar
1 t vanilla
butter
Texas Toast or sliced French Bread

Heat griddle/pan over medium heat. Mix milk, sugar, eggs and vanilla in a large bowl. Add one tablespoon of butter to the griddle and spread it around until it’s melted. Dip four pieces of bread into the mix, letting excess drip off. Place on griddle, flip to brown evenly on both sides. Serve with butter, cinnamon sugar, powdered sugar and pancake syrup.

Team Sweden Recipe:
Swedish Meatballs
(with red sauce)
6 Tablespoons butter or margarine, divided
1 onion, chopped
1 cup dried bread crumbs
1 cup evaporated milk, divided
1 1/2 pounds ground beef
1 egg, beaten
1 teaspoon salt
1/4 teaspoon ground black pepper
1 pinch dried parsley
1 1/2 teaspoons all-purpose flour
1 Tablespoon tomato sauce
ground nutmeg to taste

Melt 3 Tablespoons butter or margarine in a large skillet over medium heat. Add the onion and saute for 5 to 10 minutes, or until tender. In a separate medium bowl, combine the bread crumbs with 2 Tablespoons of evaporated milk and stir, allowing the crumbs to absorb the milk. Add the ground beef, onion, egg, salt, ground black pepper and parsley to taste. Mix well and form into golf ball sized meatballs. Heat remaining butter or margarine in the same skillet over medium to medium high heat and add the meatballs.  Carefully shake the skillet to turn the meatballs, as needed. Saute for 10 to 15 minutes, or until meatballs are browned on all sides.  Transfer the meatballs to a serving playyer, reserving the liquid in the skillet.  Add the flour to the skillet and stir until smooth.  Then gradually add the evaporated milk, tomato sauce and nutmeg to taste; again stirring until mixture is warmed, smooth and creamy.  Strain over meatballs.

Swedish Meatballs (with a brownish, creamy sauce)
1 egg
1/4 cup milk
1 lb ground beef
1/4 cup dry cream of wheat cereal
1/4 cup minced onion
1 (10.75 oz) can condensed cream of mushroom soup
1 (12 fluid oz) can evaporated milk
1 Tablespoon chopped fresh parsley

Preheat oven to 350 degrees. In a large bowl, whisk together the egg and the milk.  Add the beef, cream of wheat and onion and mix well.  Shape into 1 inch balls.  Place balls on a lightly greased baking sheet.  Bake for 20 minutes.  Drain meatballs on paper towel, if needed.  Then place meatballs in a lightly greased 2 quart casserole dish.  In a separate medium bowl, combine the soups with the evaporated milk, stirring until smooth.  Pour over the meatballs.  Place back in oven for another 40 minutes.  Sprinkle with parsley before serving.

Team Ireland recipe:
Sheperd’s Pie
1 lb. lean ground beef
2 cups hot mashed potatoes
1/2 of an 8 oz block of cream cheese, cubed
1 cup mozza-cheddar shredded cheese, divided
2 cloves garlic, minced
4 cups frozen mixed vegetables, thawed
1 cup beef gravy

Heat oven to 375 degrees.  Brown meat in large skillet, drain. Mix potatoes, cream cheese, 1/2 cup shredded cheese and garlic until well blended.  Combine meat, vegetables and gravy; spoon into 9 inch square baking dish.  Cover with potato mixture and remaining shredded cheese.  Bake 20 mins or until heated through.

This recipe is from kraft.com

Team Canada recipe:
Croque Monsieur
3 Tablespoons unsalted butter
1/3 cup flour
2 1/4 cups milk (divided)
salt and freshley ground pepper
pinch of nutmeg
2 cups grated Gruyere or Swiss cheese
1/2 cup beer or wine
4 slices french bread
4 slices ham (Black Forest works well)

Mornay sauce: melt butter, add flour, whisk 2 minutes, add 2 cups milk, boil, season, always whisking.  Add half cup of cheese to Mornay.  Remove from heat and cool.  Combine remaining milk with beer and remaining cheese.  Soak 2 minutes.  Drain.  Top each slice of bread with slice of ham, then Mornay sauce, and sprinkle with soaked cheese.

May be frozen at this point and thawed overnight for future use. Bake or broil till golden brown.

Team Greece recipe:
Greek Style Potatoes
1/3 cup olive oil
1 1/2 cups water
2 cloves garlic, finely chopped
1/4 cup fresh lemon juice
1 teaspoon dried thyme
1 teaspoon dried rosemary
2 cubes chicken bouillon
ground black pepper to taste
6 potatoes, peeled and quartered

Preheat oven to 350 degrees. In a small bowl, mix olive oil, water, garlic, lemon juice, thyme, rosemary, boillon cubes and pepper. Arrange potatoes evenly in the bottom of a medium baking dish. Pour the olive oil mixture over the potatoes. Cover, and bake 1 1/2 to 2 hours in the preheated oven, turning occasionally, until tender but firm.



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