my favorite food/drink would be falafel with a beer. and im from america.

ty

favorite food, easy: slow roasted duck with dumplings and sauerkraut with a glass of cold pilsner. fortunately I was born in the czech republic so I can eat this often. But I can't cook it, which may be a blessing since I'd be in a shape of a ball by now.... round, but happy I guess

Oh man so good

View attached image.

I'm from Italy.
I'll give you an alternate version of Lasagna. Instead of using the pasta part (the actual "lasagna" in lasagna), use grilled slices of zucchini.
The built lasagna should look like this:
--parmesan--
------ragù------
--bechamel--
---zucchini---
------ragù------
--bechamel--
---zucchini---
--bechamel--

For each part you can use the tradition recipe you'll find around. Same goes for the final cooking. The only difference is the grilled zucchini slices. Try them! :)

Thanks

Man, you NEED to try this. It's not a pure copy/paste as I wanted to show you what my grandma's recipe looks like and how I make it.

Stuffed peppers with mashed potatoes- (punjene paprike sa pire krumpirom) long live Croatia ;)

6 large (8-ounce) red bell peppers
2 tablespoons olive oil
2 cups chopped onions
6 tablespoons chopped fresh parsley
3 garlic cloves, chopped
2/3 cup cooked white rice
1 tablespoon sweet Hungarian paprika
1 1/4 teaspoons salt
1teaspoon ground black pepper
1/4 teaspoon ground allspice
2 1/2 cups canned tomato sauce
1 1/4 pounds lean ground beef

Preparation

Cut off top 1/2 inch of peppers and reserve. Scoop seeds from cavities. Discard stems. Heat oil in heavy large skillet over medium-high heat. Add onions, parsley, and garlic. Sauté until onions soften, about 8 minutes. Transfer to large bowl. Mix in rice, paprika, salt, pepper, and allspice. Mix in 1/2 cup tomato sauce and beef.
Fill pepper cavities with beef mixture. Stand filled peppers in single layer in heavy large pot. Pour remaining 2 cups tomato sauce around peppers. Bring sauce to boil over medium-high heat. Reduce heat to medium-low, cover pot and simmer 20 minutes. Spoon some sauce over each pepper. Cover; cook until peppers are tender and filling is cooked through and firm, about 20 minutes. (Can be made 1 day ahead. Cool, cover and chill. Rewarm covered over low heat.) Be VERY careful to watch over it as the last coupe of minutes tend to be the most important ones as this dish loves to burn up if not monitored like a newborn baby xD

And NEVER; no matter what you may read anywhere, NEVER add or serve with ketchup. It's a blasphemy. I'll slap you myself if you do it.

As for the mashed potatoes... I hope you know how to do that on your own ;)

thanks!

I don't live there anymore, but here is one for a Greek zucchini and cheese quiche thingy that I also posted on my blog.

Ingredients:

1 tea cup milk

1 tea cup vegetable oil (canola, sunflower, any mild tasting kind)

2 eggs slightly beaten

2 big zucchini (if a smaller variety, 3-4, it's not important)

250 grams of feta cheese in chunks or cubes (big enough to not melt)

A little mint (not peppermint, drop it!) or basil or dill, whichever you like best

Salt and pepper

Cake flour (around 400 grams)

Method:

Grate and salt zucchini (about a teaspoon of salt), leave it in the fridge for an hour, squeeze the liquid out.

Throw all the stuff into a bowl and mix.

Place in a 40x26 cm oven dish/pan, bake in the oven at 180°C for 45 minutes.

Enjoy and what a lovely idea for a giveaway!

Okay then! Here is something Polish for you to enjoy.

BIGOS!

You will need:

• sauerkraut, washed and drained;
• sausage, sliced into 1 cm pieces;
• smoked ham, cubed;
• smoked pork, cubed;
• bacon, chopped;
• beef or venison, cubed;
• dried mushrooms;
• tomato, cubed;
• apple, cubed (but not too much, we don't want it to be too sweet)
• onion, diced;
• 2 cloves garlic, minced. Actually, fuck it. The more garlic, the better.
• bay leaves;
• all the spice you want.

Prepare the ingredients as listed above. Simmer the cabbage until soft (1/2 to 1 hour), then drain. Meanwhile, cook the bacon and set aside, preserving the fat. In the bacon fat, sauté the onions and garlic, and brown the remaining meat except the sausage. Combine all ingredients in a pot and cook: in a slow cooker, set on low for 5–10 hours; on the stove, cook briefly on medium and then simmer 2 to 3 hours.

Refrigerate any leftovers and reheat for serving. It may sound weird, but the flavor vastly improves each time you reheat it. It's best on the third time. Best served with żubrówka.

Thanks but I can't cook so I don't know any recipes :(

One of my favourite foods - I can't really give a perfect, accurate recipe, but you'll get the idea :) EDIT: Hungary :)
You'll need:
Chicken breasts cut in half, boned (and washed ofc. Pieces shouldn't be smaller than 2/3-half of a playing card. You want them in nice slices)
Flour ( I'm terribad at cup-quantities - made this ~ 0.1-0.2 kg)
Hungarian sweet pepper (maybe 1-2 tablespoon)
Bacon (or any smoked meat), cubed (Won't need much, we're going for the taste, not the bulk. 10-20% of the chicken breast's weight is good)
CHEESE
sour cream
I think you can add some apple for sweetness, onion, mushroom if you like them
The recipe itself is really simple. Mix the paprika with the flour, then roll the chicken breast in it until it coats it nicely.
Then get a pyrex dish like this (Other taller, heat-resistant dishes are just as good) and start preparing the food by stacking it up - first oil the dish, then add a layer of paprika-flour coated chicken, some bacon, grated cheese and a nice amount of sour cream. Then chicken.... until you run out of place - top layer should be sour cream. Treat it with obscene amounts of grated cheese. Then put it in preheated oven (I don't know degree or time :| ) - cook it while covered by either it's top or aluminium foil to keep it juicy. When almost done, remove said foil/top and grill it's top until the cheese is golden-reddish :)
The great thing in this recipe that paprika adds a lots of taste to the chicken - and while bacon adds lots of smoky flavours, it's also salty - and meat +salt = meat +juices. If this happens during cooking, your meat will be juicy and incredibly tasty - and the juices with the flour-coatin will create a really thick sauce-like thingy with great consistence - it's best served with rice or couscous - I've found these garnishings being the best with saucy foods :)

Poland here :)

Ingredient for 'Gołąbki':

• half glass of boiled rice
• half glass of boiled groats
• 1 white cabbage
• 50 decagrams of minced meat
• 1 glass of chicken stock
• salt
• pepper

Preparation:
Boil cabbage. To minced meat add boiled and cooled groats and rice, salt, pepper. Everything mix.
Put stuffing on white cabbage leaves and wrap it up very tightly.
Put one cabbage leaf on the bottom of pot, put 'Gołąbki' on it. Pour your chicken stock on the 'Gołąbki' and add water to hide them under it.
Cook 'Gołąbki' till the cabbage on them will be soft and easy to eat.
You can do any sauce you like, the best for them is tomato sauce ;)

Enjoy!

"My region" is a bit problematic as my curent location has nothing to do with either my culture or the food I eat. (I'm rather international.) That being so, I'll just pull up a recipe for one of the things I like.

Morrocan Bisteeya (Chicken and Almond Pie with Filo Dough)

View attached image.

Yorkshire Puds:
Flour, Eggs, Milk & little bit of Oil.
Love Yorkshire puds smothered in gravy. I'm lazy so just the the equal(ish) quantities of each ingredient method :)

After all this food-talk I need to share something with you... :D
The perfect man and his relationship with food ;)
Now if that isn't sexy I don't know what is... A man who likes to eat and exercises to stay strong. Not skinny, not "like carved out from a rock" but strong <3

good old german Sauerkraut recipe

My family region would be Italian - unfortunately no one taught me how to cook... I just kind of make my own things or tweak things I find online...
Drinks - for an alcohol drink I like Blended Key Lime - ice, (whole milk or ice cream), lime juice, butterscotch schnapps, triple sec, vodka, and a little sugar if needed. I blend it together and coat the rim with lime and graham cracker crumbs.
Recently I tried a Tamarind-chile popsicle, so my next drink attempt will be a chile spicy blended margarita... I'll probably just make it like a regular blended margarita and coat the rim with salt and chile powder and sprinkle some on top. It might sound horrible but the spicy popsicle was surprisingly good.
I also love Thai ice tea - brew the thai tea (which can be found for really cheap in large bags at Asian stores) sweeten it with sugar or splenda, chill it and mix with condensed milk, cream or whole milk and serve with ice.

Thank you :-)

This is not exactly a traditional recipe, it's something I came up after I saw an ad of a product similar to seasoned parchment paper. It's kinda my own version of the product.
So, depending on your taste, get the spices: I use paprika, ground red peppers, curry, grounded aromatic herbs and salt.
You'll need:

• Parchment paper;
• Slices of chicken breast;
• Butter;
• Spices;
• An oven.

First, cut the paper so that it's double the size of the chicken slice you're going to cook. Spread on the paper about a teaspoon of butter (you can melt the butter before, or use a butter stick/spray). Season the chicken on both sides. I use the following combos:

• salt + paprika + ground red peppers;
• salt + curry;
• salt + ground herbs.

Put the chicken in the buttered paper, fold the paper in half (like you're closing a book with the chicken in the middle) and make sure that it's adhering to the chicken on both sides.
Put everything on the oven for 15 minutes at 220°C and enjoy.

Heres is mine, for eating salmon without cooking it. It's fast to make, healthy, and very good :p Miam miam !

• Take a filet of salmon, http://i.imgur.com/Pw3YPVU.jpg
• Be sure there are no more scales, it's always annoying to find one. But leave the skin be. If you had to put it under water, be sure to absorb the extra water.
  You can if you want clean the filet right now ofc https://www.youtube.com/watch?v=dpoQMp7GvTQ
• Put the piece of salmon in a recipient a little bit higher than the fish. Skin on the bottom
• Take some coarse salt (from the sea ofc), and cover the surface with a small layer of salt. This is the most important part.
  You can alternatively use lemon of apple cider vinegar but salt is better imo for the salmon (lemon and vinegard are better for makerel).
  You can also add some Dill (Aneth, in french), but not everybody likes it. http://i.imgur.com/SkYiGKi.jpg
• Cover your recipient with some plastic wrap
• Put this in the fridge for the night (+ - 24hrs)
• Open it, and take back the skin (it's easy but you'll have to take a minute for it).
• Put away the small amount of water the fish has given away
• The fish as been "cooked" by the salt, and is ready to be served.
  You can add some olive oil but the fish is fat enough !

It's a nice alternative for people who don't like completely raw fishes (Chirashi sushi etc).

(sorry for my bad english :p)

Vegan Feijoada
Vegan Feijoada
Serves 8

Feijoada (fay-zhwah-duh), the national dish of Brazil, is traditionally made with slow-cooked black beans and lots of meat. Here, canned beans cut down on the cooking time while tempeh strips give the dish hearty flavor. Serve with steamed rice and orange slices.
4 ½ tsp. olive oil, divided
1 6-oz. pkg. smoky tempeh strips, such as Lightlife Fakin’ Bacon
1 medium red onion, chopped (about 1 ¼ cups)
1 rib celery, chopped (about ⅓ cup)
1 tsp. dried thyme
4 15-oz. cans black beans, rinsed and drained
2 cups low-sodium vegetable broth
4 cloves garlic, minced (about 4 tsp.)
1 chipotle chile in adobo sauce, minced
¼ cup minced fresh parsley

1. Heat 2 tsp. oil in large skillet over medium-high heat. Add tempeh strips, and sauté 2 minutes on each side.

2. Heat remaining 2 1/2 tsp. oil in saucepan over medium-high heat. Add onion, celery and thyme, and sauté 6 minutes, or until onion is golden. Stir in black beans, tempeh, broth, garlic and chipotle chile. Bring to a simmer, and reduce heat to low. Cover, and cook 45 minutes, stirring occasionally. Remove from heat, and stir in parsley. Season with salt and pepper.

3. To reheat, place feijoada in skillet over medium-low heat. Cover, and heat, stirring occasionally, 15 to 20 minutes, or until heated through.

For the dough
2 cups minus 2 tablespoons all-purpose flour
1/4 teaspoon sea salt
3/4 cup plus two tablespoons water
16 tablespoons unsalted butter, room temperature, stirred until smooth
For the custard
3 tablespoons all-purpose flour
1 1/4 cups milk, divided
1 1/3 cups granulated sugar
1 cinnamon stick
2/3 cup water
1/2 teaspoon pure vanilla extract
6 large egg yolks, whisked
Powdered sugar
Cinnamon

View attached image.

View attached image.

Vegan recipe for Raw Chocolate-Fudge Cake - a favorite of mine. I originally found the recipe online, but this is my own version. It's incredibly easy and fast to make. :)

Ingredients

350 g of very ripe banana (I prefer 350 g of soft tofu)
150-200 g of dark chocolate 
6 T Coconut Butter
5 drops pure peppermint extract, or more if desired (I prefer vanilla)
300 g (or more) of powdered sugar
optional: cacao nibs
optional: feel free to sweeten, if needed
optional: fresh berries contrast rather well with it.

Preparation

Melt the chocolate.
Blend all ingredients (except the optional cacao nibs and berries) together in your blender, food processor, or Magic Bullet. Stir in your cacao nibs, if using.
Spread into a container.
Refrigerate overnight, or freeze for a few hours. The cake will keep in the freezer for weeks. Just be sure to thaw at least 20 minutes prior to eating.