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Mansaka (Traditional Casserole from Denmark) Ingredients  1 tablespoon shortening  1 1/2 pounds ground beef  2 cups sliced onion  1 clove garlic, minced  1 tablespoon all-purpose flour  1 1/2 teaspoons salt  1/4 teaspoon ground black pepper  1 teaspoon sugar  1 teaspoon dried basil  1/2 teaspoon ground cinnamon  1/2 teaspoon dried oregano  1 (4 ounce) can mushrooms, drained  1 (15 ounce) can tomato sauce  4 potatoes, thinly sliced  1 cup shredded Swiss cheese 6 Servings Directions 1. Melt the shortening in a large skillet over medium-high heat. Add the ground beef, and cook, stirring to crumble, until evenly browned. Mix in the onion and garlic; cook until tender. Drain excess grease, and sprinkle in the flour, salt, pepper, sugar, basil, cinnamon and oregano. Stir in the mushrooms and tomato sauce, and simmer for 15 minutes over low heat. 2. Meanwhile, place the potatoes in a microwave-safe bowl or dish, and cook for 5 to 6 minutes, stirring occasionally, or until about halfway done. 3. Preheat the oven to 350 degrees F (175 degrees C). In the bottom of a 9x13 inch baking dish, or shallow casserole dish of similar size, layer half of the potatoes. Spread half of the meat sauce over them, then sprinkle with half of the cheese. Repeat the layers ending with cheese on top. 4. Bake for 35 minutes in the preheated oven, until potatoes are tender and cheese is browned Source web address 20 Easy International Recipes

Steamed Mussels with Fennel, Tomatoes, Ouzo, and Cream (Greece) Ingredients  1 tablespoon olive oil  2 shallots, finely chopped  4 cloves garlic, finely chopped  1 bulb fennel - trimmed, cored and thinly sliced  1 large tomato, cubed  1/2 cup white wine  1/4 cup ouzo  1/2 cup heavy cream  4 pounds mussels, cleaned and debearded  1/3 cup fresh basil leaves, torn  salt to taste 4 Servings Directions 1. Heat olive oil in a medium saucepan over medium heat. Stir in shallots and garlic, and cook until tender. Stir in fennel and tomato, and continue cooking about 5 minutes. 2. Mix white wine, ouzo, and heavy cream into the saucepan, and bring to a boil. Gradually stir in mussels, 1/2 the basil, and salt. 3. Cover saucepan, and continue cooking about 5 minutes, until the mussels have opened. Garnish with remaining basil to serve Source web address 20 Easy International Recipes

Middle Eastern Kibbeh Ingredients  2/3 cup medium coarse bulgur  1 cup fresh mint leaves  1 large onion, chopped  1 teaspoon ground cumin  1 teaspoon ground allspice  1 teaspoon salt  1/2 teaspoon ground black pepper  1 1/2 pounds lean ground lamb  3 tablespoons olive oil 12 Servings Directions 1. Place bulgur in a microwave-safe bowl and cover with water just to the top of the bulgur. Place in the microwave and cook on High 1 to 2 minutes until bulgur is swollen and the water is absorbed. Toss briefly and allow to stand until cool. 2. Place the mint leaves in the bowl of a food processor. Process, gradually adding onion through the feed tube, until both mint and onion are finely chopped. Stir the mint-onion mixture into the bulgur, with the cumin, allspice, salt, and pepper. Stir the bulgur mixture into the ground lamb and mix thoroughly. Using damp hands, shape the lamb mixture into small, palm-sized patties. 3. Place the olive oil in a skillet and heat over medium heat. Add the kibbeh patties and cook until outside is golden brown and center is cooked through, turning once, about 6 minutes on each side. Source web address 20 Easy International Recipes

Asparagus Cashew Rice Pilaf (Armenia) Ingredients  1/4 cup butter  2 ounces uncooked spaghetti, broken  1/4 cup minced onion  1/2 teaspoon minced garlic  1 1/4 cups uncooked jasmine rice  2 1/4 cups vegetable broth  salt and pepper to taste  1/2 pound fresh asparagus, trimmed and cut into 2 inch pieces  1/2 cup cashew halves 8 Servings Directions 1. Melt butter in a medium saucepan over medium-low heat. Increase heat to medium, and stir in spaghetti, cooking until coated with the melted butter and lightly browned. 2. Stir onion and garlic into the saucepan, and cook about 2 minutes, until tender. Stir in jasmine rice, and cook about 5 minutes. Pour in vegetable broth. Season mixture with salt and pepper. Bring the mixture to a boil, cover, and cook 20 minutes, until rice is tender and liquid has been absorbed. 3. Place asparagus in a separate medium saucepan with enough water to cover. Bring to a boil, and cook until tender but firm. 4. Mix asparagus and cashew halves into the rice mixture, and serve warm. Source web address 20 Easy International Recipes

Spinach with Garbanzo Beans (Spain) Ingredients  1 tablespoon extra-virgin olive oil  4 cloves garlic, minced  1/2 onion, diced  1 (10 ounce) box frozen chopped spinach, thawed and drained well  1 (12 ounce) can garbanzo beans, drained  1/2 teaspoon cumin  1/2 teaspoon salt 4 Servings Directions 1. Heat the olive oil in a skillet over medium-low heat. Cook the garlic and onion in the oil until translucent, about 5 minutes. Stir in the spinach, garbanzo beans, cumin, and salt. Use your stirring spoon to lightly mash the beans as the mixture cooks. Allow to cook until thoroughly heated Source web address 20 Easy International Recipes

Vegetarian Tortilla Stew (Mexico) Ingredients 1 (19 ounce) can green enchilada sauce 1 1/2 cups water 1 cube vegetable bouillon 1/2 teaspoon garlic powder 1/4 teaspoon chili powder 1/4 teaspoon ground cumin 1 (15 ounce) can pinto beans, drained and rinsed 1/2 (16 ounce) can diced tomatoes 1 cup frozen corn 1/2 cup vegetarian chicken substitute, diced (optional) 4 (6 inch) corn tortillas, torn into strips 1 tablespoon chopped fresh cilantro salt and pepper to taste 4 Servings Directions 1. In a pot, mix the enchilada sauce and water. Dissolve the bouillon cube in the liquid, and season with garlic powder, chile powder, and cumin. Bring to a boil, and reduce heat to low. Mix in the beans, tomatoes, and corn. Simmer until heated through. Mix in vegetarian chicken and tortillas, and cook until heated through. Stir in cilantro, and season with salt and pepper to serve. *Quick, tasty, and super easy! A great soup for a quick lunch or add a green salad and some corn bread and you have dinner. Serve with sour cream, shredded Cheddar, and sliced green onions Source web address 20 Easy International Recipes

Chilean Style Sopaipillas (Chile) Ingredients  9 ounces zapallo squash  4 1/4 cups all-purpose flour  1 teaspoon baking soda  1 teaspoon salt  10 tablespoons butter, melted  2 cups canola oil for pan-frying 9 Servings Directions 1. Peel, seed, and cut the zapallo into chunks. Place in a saucepan, cover with water, and bring to a boil over medium-high heat. Cook until zapallo is soft and easily pierced with a fork, 15 to 20 minutes. Drain and allow to cool slightly. 2. Mix the flour, baking soda, and salt together in a mixing bowl, and set aside. Stir together the squash and melted butter. Stir the flour mixture into the butter mixture until blended. Turn the dough out onto a lightly floured surface and knead until soft and satiny, adding a little more flour if necessary. Cover dough with a towel and allow to rest 15 minutes. 3. Roll out the dough to 1/8 inch thick, and cut into 3 inch diameter circles. Poke each circle a few times with a fork to make holes and prevent rising. 4. Pour vegetable oil into a large, deep skillet and heat over medium-high heat until hot, 385 degrees F (195 degrees C). Place several of the dough circles into hot oil; cook until lightly browned, 3 to 4 minutes. Drain on paper towels. Cook remainder of dough circles in batches. *Zapallo, sometimes called Jamaican pumpkin, is a type of winter squash from South America. If it's not available, sugar pumpkin makes a good substitute. Source web address 20 Easy International Recipes

Eyes of Ox Ojos de Buey (Venezuela) Ingredients  24 pitted prunes  12 bacon strips, cut in half  8 bamboo skewers, soaked in water for 20 minutes 8 Servings Directions 1. Preheat an oven to 350 degrees F (175 degrees C). 2. Wrap each prune with one of the pieces of bacon. Thread three of the wrapped prunes onto each skewer. Arrange the skewers on a baking sheet. 3. Bake in the preheated oven until the bacon is crisp, about 12 minutes. Allow to cool before serving. Source web address 20 Easy International Recipes

Jerk Chicken (Jamaica) Ingredients  6 green onions, chopped  1 onion, chopped  1 jalapeno pepper, seeded and minced  3/4 cup soy sauce  1/2 cup distilled white vinegar  1/4 cup vegetable oil  2 tablespoons brown sugar  1 tablespoon chopped fresh thyme  1/2 teaspoon ground cloves  1/2 teaspoon ground nutmeg  1/2 teaspoon ground allspice  1 1/2 pounds skinless, boneless chicken breast halves 4 Servings Directions 1. In a food processor or blender, combine the green onions, onion, jalapeno pepper, soy sauce, vinegar, vegetable oil, brown sugar, thyme, cloves, nutmeg and allspice. Mix for about 15 seconds. 2. Place the chicken in a medium bowl, and coat with the marinade. Refrigerate for 4 to 6 hours, or overnight. 3. Preheat grill for high heat. 4. Lightly oil grill grate. Cook chicken on the prepared grill 6 to 8 minutes, until juices run clear. *This well rounded flavor of sweet, hot, herbal and spicy chicken can be served with rice, beans or pasta. Source web address 20 Easy International Recipes

Basboosa (Lebanon) Ingredients  2 cups semolina flour  1/3 teaspoon baking powder  1 cup white sugar  1 cup sweetened flaked coconut  1/4 cup butter, melted  1 cup plain yogurt  1/4 cup milk, or as needed  1/4 cup whole almonds  1 cup water  1 cup white sugar  1 tablespoon lemon juice 9 Servings Directions 1. Preheat the oven to 350 degrees F (175 degrees C). Grease an 8 inch square baking dish. 2. In a large bowl, mix together the semolina flour, baking powder, 1 cup sugar, coconut and butter. Add the yogurt and milk; mix until moistened but not runny or liquid. If you see that it is too dry, add more milk. Spread into a greased 8 inch square baking dish, smoothing the top as much as possible. Decorate the top with whole almonds. 3. Bake for 40 to 45 minutes in the preheated oven, until golden brown. While the basboosa is baking, combine the water, 1 cup of sugar and lemon juice in a small saucepan. Bring to a boil, and cook for at least 5 minutes. 4. When the basboosa has finished baking, pour the syrup over it as evenly as possible. Place it back in the oven for about 5 minutes, or until the syrup has been fully absorbed. Let rest for about 20 minutes before cutting into pieces and serving. *This is a traditional Middle Eastern dessert made of semolina flour, yogurt, and coconut. To adjust the sweetness, you can half or double the amount of sugar in the lemon syrup. Source web address 20 Easy International Recipes