Traditional English Meal

Required: 2 slices of white bread, 1 tin of baked beans (Heinz preferred), butter, toaster, saucepan, tin opener

1. Use tin opener to open tin of baked beans and empty contents into saucepan
2. Heat saucepan until contents start to bubble, stirring occasionally if you want to add the professional touch
3. Place slices of white bread into toaster and wait for them to pop back up
4. Butter slices of bread
5. Pour contents of saucepan over slices of toast

And voila, that's how you make beans on toast. According to my wife not an acceptable meal but according to me and my eldest son food of the gods ;) My apologies but nowadays that is about the extent of my cooking as my wife firmly banned me from the kitchen shortly after we married 15+ years ago after a few unsuccessful meals I prepared :(

And thanks for the chance for a wish listed game :)

Alice, who the fuck is Alice? :P

Also!

Negerbollar/Chokladbollar or call them whatever you want.
100 g Butter
3 dl Rolled Oats
1 dl Sugar
3 cl Coffe
3 cl Cacoa Powder
1 cl Vanilla sugar
Some Pearl Sugar or Grated Coconut for final touch

Melt the Butter in a Saucepan at low temperature
Add all other ingredients, except the Pearl Sugar/Grated Coconut, and mix well with a spoon or other appropriate tool
Let it cool down to room temperature
Form the balls. 3cm in diameter is a good size, but feel free to make them as big or small you want
Roll the balls in Pearl Sugar or Grated Coconut
Place the them in fridge a couple of hours before enjoying for best experience

A great idea, Carlica! Here's an easy one from Bulgaria.

Kavarma Kebap

Ingredients for 3-4:
400-500 g frying beef or pork steak
1 onion
1 clove of garlic
1 glass of wine
3-4 tablespoons oil
1 tablespoon cornflour
1/2 cup beef stock
paprika, pepper, salt

How to cook:
Cut the meat in strips, season with salt and pepper and leave for half an hour. Then heat the oil in a pan and brown the meat. Take the meat out and put aside, in the same oil fry the finely chopped onion for 2-3 minutes and add to the meat. Season with salt, pepper, paprika and gently stir to mix the meat and onions.
Add the stock, wine and the chopped garlic to the hot oil in the pan, bring to the boil, simmer for few minutes to reduce the sauce, then thicken with cornflour. You can serve with mashed or roast potatoes using the sauce as gravy.

View attached image.

It's not from my region and probably everyone knows it but I love it so much, I could always eat sushi: http://allrecipes.com/recipe/24228/sushi-roll/ :)
(I'm on mobile right now so not really easy to copy it in here with fancy formatting)

Spanish potato omelette!
I don't know how to cook it, but it tastes delicious!

Oh yay! I gave a savory one from my home country (Greece) last time, so here's a very late dessert!

This one is a recipe I found here in Finland, which is my new home. So I suppose it still counts? It's very simple, but I tend to write a lot, so here's a link to this No-bake Cheescake! Not really a favorite, since I could never choose a favorite food, but I love it and I have the recipe translated. :P

Vepřo-knedlo-zelo (roast pork, dumplings, sauerkraut), preferably with the "knedlo" bit being potato dumplings. :-] A typical, heavy Czech dish.

Traditional Latvian Meal
Groats porridge "Bukstiņbiezputra"

Ingredients:
1 cup of barley groats
1 cup of warm milk
1 medium size potato
500ml water
salt
1 tea spoon sugar

Preparation method:
Peal the potato and cut into 5mmx5mm cubicles.
Put in the pot barely groats, cut potato cubes, water, milk , add sugar and salt.
Cover the pot and put on low heat for 20 minutes. Switch off the heat and leave on the stove or other warm place for another 20 minutes.

Serve together with Bacon and onion sauce.

Ingredients:
100g smoked bacon
1 piece onion
black pepper

Preparation method:
Cut both bacon and onion in 5mmx5mm cubicles and put in the pan.
Put on a medium heat and fry until ready (5-10minutes).
Add freshly malted pepper.

Well, I'm from the Jersey Shore, and everyone here seems to rave about pork roll, egg, and cheese sandwiches:

Ingredients:
2 soft rolls
2 Tbsp butter
4 eggs
4 slices American cheese
4 slices pork roll (Taylor ham)
salt and pepper

Instructions:
Make four small slits on each slice of the pork roll.
Cook the pork roll slices over med/high heat in a non-stick skillet for 6-8 minutes or until browned.
Melt 1 Tbsp of butter in a small non-stick skillet and add two cracked eggs, being careful not to break the yolks.
Cook until the whites are almost set and carefully flip, then top with two slices of american cheese and cook another minute or so. Repeat with remaining eggs and cheese.
To serve, slice the roll in half and places two slices of pork roll, two eggs and cheese on one half. Season with salt and pepper and top with remaining half.

Traditional 'Steamgifts Potato Milkshake'

Ingredients:
vanilla ice cream
milk
vanilla extract
salt
potato (Russet or White)

Instructions:
Peel and wash potato
Add 1 pint vanilla ice cream, 1/4 cup milk, 1 teaspoon vanilla, a pinch of salt and 1 peeled-potato to blender.
Blend until desired consistency.
Makes 2 milkshakes.

Thanks!

Toast foie gras as an appetizer, Rumsteak de boeuf Salers sauce poivre + Aligot as main dish, and Café Liegois as dessert. Ma favorite menu among all !

Can any dish beat French cuisine ? I think not :)

In the USA we say we do what I listed below, but in reality we do this http://www.mcdonalds.com/

1pound new potatoes, sliced 1/8 inch thick
2tablespoons olive oil
kosher salt and pepper
1pound ground beef
4 hamburger buns
1/4cup mayonnaise
1 pickle, sliced
1 small head butter lettuce
1 beefsteak tomato, sliced

DIRECTIONS
Heat oven to 400° F.
In a bowl, toss the potatoes and oil. Spread on a baking sheet and roast, stirring occasionally, until crisp, about 30 minutes. Sprinkle with ¼ teaspoon salt.
Meanwhile, heat a grill or grill pan to medium.
Shape the beef into four 1-inch-thick patties. Season with ½ teaspoon each salt and pepper. Cook to desired doneness, about 3 minutes per side for medium.
Transfer the patties to buns and top with the mayonnaise, pickle, lettuce, and tomato. Serve with the chips.

Thanks very much!

Acadian Rappie Pie from Atlantic Canada
Simmer 6lb chicken, 2 diced onions, and 1 diced celery rib in enough water to cover for about 1 hour or until cooked. Remove chicken, debone and cut into 1 inch chunks. (Chicken may be replaced by other meats such as beef, pork/boar, rabbit, porcupine)
Grate 12 large potatoes. Squeeze out as much liquid as possible, measuring amount of liquid removed. Reconstitute potatoes with hot chicken broth equivalent to removed liquid and add salt/pepper to taste.
Grease casserole dish with butter. Layer the dish with half the potato mixture, then all of the chicken and finally top with the remaining potato mixture. Dot the top with 2-3 tbps of butter. Bake at 400F for 90-120 minutes, until golden brown.
Common condiments include butter, molasses or ketchup.

Take a nicely grilled hot dog and a freshly made bun and add bacon, and pinto beans and grilled onions, and a fireworks-burst of condiments: chopped fresh onions, chopped fresh tomatoes, jalapeño sauce, mayonnaise, mustard. Add a grilled yellow chile on the side and voilà, the Sonoran Hot Dog

Something really tasty we made with a few friends is what we called a hamburpizza.
First you prepare 2 different pizzas, one with tomato sauce and one with bbq sauce. They should have different types of cheese and pepperoni or bacon. Veggies are optional, I remember one of them had deep fried onion rings.
Then you take 1~1.5 kg of ground beef, onion and I don't remember what else and make a big burger patty, almost as big as the pizzas.
Can you guess where this is going? You take the patty and put it between both pizzas, which will act as bread.
Optional step: fry a few eggs and add a fried egg layer on top of the patty.
Finally, enjoy and be prepared to call emergency services :)

Um... Have some Polish Bigos i guess. Yes.
@Edit: Huh. Someone already posted that recipe to ya in your previous experiment. Yes. Well... Maybe Krupnik then. Yes.

Bunny Chow

Start with a curry and a loaf of bread. Cut the loaf in half, hollow the halves out and then stuff them with the curry. Serve with the soft bread taken from the respective half of the loaf. Each half is enough to feed a person with a big appetite.

This edible lunchbox is quick and easy to make (aside from the curry, which I conveniently treat as a basic ingredient) and is a signature food of Durban, South Africa. (I'm from Johannesburg though, but close enough)

Lutefisk:

1 piece dried lutefisk, sawed into 6 inch lengths
2 tablespoons lye

Directions:

Soak the fish in clear water for 3 days.
Add 2 tbsp lye into a gallon of water.
Soak for 3 days in this solution.
Then soak for 4 days in clear water, changing the water every day.
To cook the lute fish--------.
Tie the fish loosely in a square of cheese cloth.
Drop in a large enamel pot of boiling water.
Cook 10 minutes or until well done.
Remove cheese cloth put on a platter and debone.
Serve with a white sauce or a mustard sauce.

Worth mentioning, lutefisk is frikkin' disguting. It's fish jello. All wobbly. And smells bad. And tastes bad. Don't eat it.

Hi I am from Taiwan and bring u my favorite chinese dish.

Sweet and Sour Spare Ribs
Chinese name: 糖醋排骨

STEP1
Fill a wok with half-full of water and turn on the heat. Slowly add the spare rib sections, and cover them. Once the water is boiling, add in the cooking wine. Boil for 15-20 minutes until the spare rib sections is 70% cooked. Remove them to a colander, and place in a small basin. Add the salt, white vinegar and wheat flour. Crack the egg into it and stir well with a spatula or chopsticks. Let it marinate for 10-15 minutes.

Process the Spare Ribs
STEP2
In another bowl or small basin combine the white sugar, white vinegar, cooking wine, soy sauce, and cornstarch. Stir well.

Prepare the Seasoning Sauce
STEP3
Place a wok over high heat until hot. Add some coooking oil, and add in the processed spare ribs one by one with chopsticks. Turn off the fire and remove them when they look yellowish-white and put them in a colander quickly. Remove the broken bits, and add the fried spare ribs back in to be fired again when the temperature of the oil in the wok is heated back up to 70 centigrade (158 Fahrenheit). Fry the spare ribs well until they turn golden. Then, remove them from the wok.

Fry the Processed Spare Ribs
STEP4
Leave some cooking oil in the wok, swirling to coat the sides. Add in the green onion sections and prepared seasoning sauce from step 2, and stir-fry over high heat for about 20 seconds. Then, add in the fried spare ribs and fry and stew for 2-3 minutes over high heat until the seasoning sauce coats the outside skin of the fried spare ribs.

Stir-fry Spare Ribs
STEP5
Now, turn off the fire, pick the delicious sweet and sour spare ribs out of the wok, and serve. A plate of delicious sweet and sour spare ribs is ready for you to enjoy.

Oyster Omelette from Taiwan

The ingredients (for 2 people/omelettes):

SAUCE
250ml water
half spring onion
2 tbsp ketchup
2 tbsp sweet chili
1 tbsp peanut butter
1 tbsp sugar
1 tsp sour plum powder
1 tbsp flour to thicken
OMELETTE
200g oysters
2 eggs
275ml water
6 tbsp sweet potato flour
lard
3 tbsp tapioca (or corn) flour
ginger, spring onion, garlic
fish sauce
green vegetables

The method:

Start with the sauce. Get all your ingredients together in the amounts shown.
Heat up the flour in a frying pan and add a little oil, keep stirring
Now add about half of the water into the frying pan
when it’s bubbling add all the rest of the sauce ingredients into the pan
check the thickness of the sauce, if it’s too thick for you add some more water, if not, that’s OK, we made it like ketchup thickness, then we put it through a sieve to make it smooth
set the sauce aside now, in a warm place, we are going to make the omelette
in a frying pan melt a little lard, just so the pan bottom has been covered thinly
add a little of the garlic, ginger and spring onion on a medium heat
add the oysters, about 8 to 12 pieces
after a few minutes they are cooking nicely and you will add a dash of fish sauce
now add about 3 or 4 tbsp of the 2 flours mixed with the 275ml water
when it starts to set but is still a bit wet on top add some of your vegetables – we used a handful of rocket leaves
pour a beaten egg over the vegetables on the omelette
cover the frying pan with a lid so the steam cooks the veg
once it’s a bit more solid, flip the omelette and cook it about 1 minute
put the omelette on a plate and serve with the sauce we prepared earlier, as much or as little as you like – taste first to check the strength of the sauce. We hope you enjoy this authentic Taiwanese dish!

View attached image.

Ta ^^

I've a "recipe" that I learned from my dear old mum.

When I was younger, my mum used to work night shift at the hospital, so dinners were a simple, easy to cook affair that either were super quick to make, or could be left in the oven while she got ready for work. But I was / am a fussy bastard, so they also had to be super tasty and I fucking hated "bits" in my food, like I hate jars of pasta sauce because of the lumps of tomato or pepper or whatever. I even have to have no bits strawberry jam because I hate the lumps of fruit.

So, a super easy but mega tasty meal? Look no further than this.

1) chuck some sausages in the oven, usually takes about a half hour. While they are getting their burn on,

2) bring a pot of pasta to the boil. Personally I prefer brown/wholewheat pasta because it's less stodgy than the white stuff. Again personal preference, but I like to splash a bit of olive oil into the water inplace of salt, to stop the pasta sticking to themselves.

3) Sausages are nearly cooked, and pasta is just a bit softer than al dente, so now is the time to grab a fresh saucepan and open a can of tomato soup. Heat that motherfucker up and squidge in a healthy helping of tomato sauce. Gives the soup a nice tang

4) Drain the pasta, put it back in the pot and pour the soup over the top. Take sausages out the oven and with your handy kitcken scissors and chop the sausages up into little bite size chunks ( like, about a half inch or so ) and drop them into the pasta and soup.

5) Mix it all up. Dish it up. Sprinkle some salt over the top and eat while it's bubbling hot.

It's like a normal meat and passata pasta, but really low class. Like student food, I guess.

One of my top 5 favourite meals and it's so such trash.