Coconut is the main thing here–it’s meatballs with coconut all up in there. It’s not a bad taste, just an an acquired one. Paprika is usually associated with Hungarian (European) cuisine, but its origins are in the Americas, brought over during all of that New World/Old World business in the 16th century.
Well folks, this is the 100th cooked recipe I’ve made for this project, which is just shy of 2 years old at this point. I chose 1-13: Crusty Toast with Mushrooms to be the 100th recipe for a reason–it was one of two recipes (along with 1-33: Artichoke & Roasted Pepper Dip) that inspired me to do this project in the first place.
Here’s something a bit different from the Pasta and Rice chapter. Simply Delicious has a lot of international recipes, some more authentic than others. 12-22: Nasi Goreng is a take on a popular Indonesian fried rice dish, a sweeter and spicier variation of the ubiquitous Chinese take-out version.
This recipe doesn’t give you much in the way of creating Nasi Goreng spices if you don’t have access to or want to use a premixed blend. After the jump, I’ll include a Nasi Goreng spice blend I used and a link to the book from which I pulled it.
This one…was challenging. And it seemed so simple! 4-30: Cheese-Stuffed Potato Croquettes are essentially mozzarella sticks with a mashed potato/panko coating. These turned from a quick snack into a multi-day attempt.
Now, before I scare you off this recipe: it was 100% my fault it went south. I tried to improvise in several places, and it proved to be my downfall each time. Sometimes you can take liberties, and sometimes you can’t.
In 13-10: Zucchini Piccata, I had mentioned that I ended up with more zucchini than I could use in that recipe. Here’s what I did with the rest: I made 4-22: Zucchini Pancakes. I’ve made recipes similar to this before, but this one’s pretty standard.
Schnitzel has been a favorite of mine ever since I went on a family trip to Israel when I was 13. Obviously, they didn’t serve a lot of pork schnitzel there, but 7-50: Parma Schnitzel is a good version all the same.
This is a quasi-Italian-style schnitzel, which according to Wikipedia, is one of the few countries that schnitzel is not a cuisine of. Well, this one’s good anyway.
There’s not a lot of NEW options when it comes to ground meat. Tacos, stroganoff, lasagna, burgers, meatloaf, etc. This one isn’t exactly new either, but hey–we can always use another ground meat recipe.
Even Simply Delicious knows they aren’t treading on new ground here. However, here’s the one warning about working with a wok: have a HOT stove. If you don’t–woks don’t work so well.
4-17: Crispy Potato Pancakes is one of the last recipes I cooked in the kitchen with the blue tile counters and yellow walls–-our travels have taken us elsewhere. However, even though the backgrounds will change, the project lives on.
These are essentially latkes. Very delicious latkes, I may add. If you have a food processor, these are a breeze.
“Oriental” is a word you don’t hear often anymore (for good reason)–this would probably be referred to as an Asian dish in a modern cookbook. 7-11: Oriental Pork Stir-Fry is a pretty standard Asian stir-fry starter recipe which could also work with chicken, beef, or shrimp.
The teaser line on the front reads “tantalizing flavor”. Not so much, at least in my opinion. This is a basic bare-bones stir-fry–if you want something that’s going to have some kick to it, you’re gonna have to do it yourself.
Who doesn’t like drumsticks? Vegetarians, I suppose. But this is not a recipe for them. Book 1, Group 2 (Main Courses), Subgroup 6 (Poultry & Game) gives us 6-22: Crispy Chicken Drumsticks. This was cooked in tandem with 4-21: Herb-Roasted Potatoes.
Drumsticks were on sale, so drumsticks you will get. I think this is one of the ones I was making before I went out of town a few weeks ago, but I’ve been a bit behind, so the details have escaped me a bit. Not that it matters to you, anyway. 🙂