Posts Tagged With: Germany

Meatball Pizza

Posted on August 7, 2013 by pauldelancey

Italian Entree

MEATBALL PIZZA

INGREDIENTS

1/2 onion
1 red bell pepper
flour
pizza crust (bought or from below recipe)
1 14.5 ounce can diced tomatoes
1/2 cup pasta sauce
1/2 teaspoon garlic
1/2 pound ground beef
2 teaspoons Italian seasoning
1 cup grated mozzarella cheese
no-stick spray

SPECIAL UTENSIL

pizza pan

PREPARATION

Preheat oven to 400 degrees.

Slice onion and bell pepper into thin rings. Cut rings in half. Dust pizza pan with flour and spray with no-stick spray. Put pizza crust on pizza pan. Spread diced tomatoes and its juice evenly over the pizza crust. Spread pasta sauce evenly over the crust.

In small mixing bowl, smoosh garlic and ground beef together. Use hands to form meatballs 1/2″ inch cross. Sprinkle meatballs, Italian seasoning, and mozzarella evenly over pizza. Put pizza in oven and bake at 400 degrees for 10-to-15 minutes or until cheese or crust is golden brown.

TIDBITS

1) Favorite pizza toppings around the world:

America: bacon, ground beef, bell pepper, extra cheese, mushrooms (ugh. Sorry, I don’t like them), onion, pepperoni, sausage, tomatoes
Australia: shrimp, pineapple, barbecue sauce
Brazil: green peas, hard-boil eggs
China: thousand island dressing, eel sushi
Costa Rica: coconut, pineapple
France: flambée (bacon, onion, fresh cream)
Germany: egg, asparagus
India: pickled ginger, lamb, chicken tikka
Japan: ketchup, eel, squid, and Mayo Jaga (mayonnaise, potato, bacon)
Korea: sweet potato, shrimp
Netherlands: double meat, double cheese, double onion
Pakistan: curry
Russia: mockba (a combination of sardines, tuna, mackerel, salmon, and onions), red herring
Venezuela: corn, goat cheese

2) But if you really want to visit the cutting edge of pizza making you must go to Sweden where the following smorgasbord of toppings are popular: allspice, artichoke, banana, bacon, beets, bell pepper, Bearnaise sauce, cabbage, caper, carrot, chicken, chocolate, crab, curry, duck, eggplant, filet mignon, French fries, fruit cocktail, gorgonzola, guacamole, ham, hard-boiled eggs, honey. kebab meat. leeks, mashed potato, mayonnaise, onion, peanut, pepperoni, pickles, pineapple, raisin, salami, sausage, shallot, shrimp, white sauce, taco spices, tuna, and zucchini.

3) I really can’t explain Sweden’s unbridled culinary wildness. Swedish cuisine was much blander when I visited the country some years ago. Was there a mass poisoning of chefs by rotten lutefisk at a culinary convention? It’s quite possible; how can you detect bad lutefisk?

4) There are more pizza toppings in Sweden than are dreamed of in your philosophy.

– Paul De Lancey, The Comic Chef

My cookbook, Following Good Food Around the World, with its 180 wonderful recipes, my newest novel, Do Lutheran Hunks Eat Mushrooms, a hilarious apocalyptic thriller, and all my other books, are available on amazon.com.

Categories: cuisine, food, humor, international, recipes | Tags: allspice, America, Australia, bacon, bell pepper, Brazil, cheese, China, cookbook, Costa Rice, curry, De Lancey, Eat Me, eel, entree, France, garlic, Germany, ground beef, herring, India, Italian, Italian seasoning, Japan, Korea, lutefisk, mackerel, meatball, mockba, mozzarella, Netherlands, onion, Pakistan, pasta sauce, pepperoni, philosophy, pizza, pizza crust, recipes, Russia, sausage, squid, Sweden, Swedish cuisine, tomatoes, tuna, Venezuela | Leave a comment

My First Video: Hitler learns of Paul’s Flying Squirrel Squadron

Posted on May 28, 2013 by pauldelancey

The end of Nazi Germany is near. Hitler’s bunker is about to be attacked by flying squirrels. He reacts.

http://www.youtube.com/watch?v=lHa7dL-Y6tI

– Paul De Lancey, The Comic Chef

Categories: Uncategorized | Tags: acorn, bunker, Deutschland, Flying squirrel squadron, flying squirrels, Germany, nazi, Paul | 2 Comments

Tunisian Harissa Recipe

Posted on May 11, 2013 by pauldelancey

Tunisian Appetizer

HARISSA

INGREDIENTS

12 dried chile de arbol peppers or milder red chile peppers
4 garlic cloves
3/4 teaspoon caraway seeds
3/4 teaspoon coriander
3/4 teaspoon cumin
1/2 teaspoon salt
1/2 tablespoon lemon juice
2 tablespoons olive oil

PREPARATION

Remove stems and seeds from peppers. (Always, always wash hands after handling chile peppers.) Put peppers in bowl of hot water. (This softens and relaxes the peppers.) Remove peppers after 30 minutes. Mince peppers and garlic cloves. Combine all ingredients in bowl.

Store in refrigerator for up to one month. This is one tough condiment.

TIDBITS

1) Caraway seeds reduce flatulence.

2) Moving quickly on, the word Tunisia comes from Tunis, the country’s capital, not the fish, tuna.

3) It’s a fact, Germany was never called Hamburgeria after its import port city of Hamburg.

4) The burg Hamburg is not named after ham. Ham is an English word. Hamburg is still in Germany and is likely to remain that way.

5) Unless of course, the movement of the Earth’s plates increase to such a phenomenal pace that Hamburg ends up being next to Boston sometime by press time for this book.

6) I would like to point out that if the Earth’s plates do move that fast there will be immense worldwide devastation. Book signings will be difficult to schedule.

7) Surfers though would have a great time. Those fast moving continents would generate tons of primo waves. Cowabunga, dude.

– Paul De Lancey, The Comic Chef

Categories: cuisine, humor, international | Tags: appetizer, aquatic, Boston, caraway, chile de arbol, chile peppers, condiment, continents, dude, Earth, English, flatulence, garlic, Germany, ham, Hamburg, hamburger, harissa, mammal, peppers, plate tectonics, primo waves, recipe, surfers, tuna, Tunis, Tunisia, Tunisian | Leave a comment

Tanzanian Mango Cream Recipe

Posted on May 5, 2013 by pauldelancey

Tanzanian Dessert

MANGO CREAM

INGREDIENTS

2 mangoes
1 1/3 cup sugar
1 cup heavy cream

PREPARATION

Peel mangoes. Cut fleshy part of mango in blender. Puree mango in blender. Put sugar and heavy cream in mixing bowl. Whip cream with whisk or electric beater until sugar dissolves and cream thickens. Pour pureed mango into mixing bowl. Mix with whisk until all is uniformly blended.

TIDBITS

1) Mango is not a palindrome.

2) However, it is anagram for Ma Nog.

3) Ma Nog led the extended Nog family of Tanzania from 1869 to 1914 and in 1888 developed egg nog. It was fantastic! The whole world took notice! The whole world loved egg nog! They all wanted it! Everyone ended sentences with exclamation points!

3) The late 1800s was best of times. It was the worst of times. It was the age of spiced dessert drinks. It was the age of militaristic imperialism.

4) In 1885, Germany invaded Tanzanzia, then Tanganyika, to secure the supply of Ma Nog’s egg nog. France and Britain the other big colonial powers resented Germany rolly polly Ma Nog egg monopoly.

5) Relations festered for decades between Germany and the Franco-British egg-nog alliance. War War One erupted in 1914. Supposedly it was because the Archduke Ferdinand was assassinated but newly declassified documents prove decisively the Tanzania egg nog cause.

6) Millions died in World War One. This war spawned a sequel, World War Two. Millions died in that war as well.

7) But in 1961 Tanzania became independent. It’s peace loving government with the kind acquiesence of Ma Nog’s grandchildren posted her delicious egg nog recipe in all the prestigious culinary journals.

8) We haven’t had a global war since. Yay for Tanzania and egg nog.

– Paul De Lancey, The Comic Chef

Categories: cuisine, history, humor, international | Tags: Archduke Ferdinand, Britain, colonial powers, dessert, egg nog, France, Germany, global war, imperialism, mango, mangoes, monopoly, palindrome, recipe, sugar, Tanganyika, Tanzania, World War One, World War Two | 2 Comments

Cuban Arroz Con Pollo Recipe

Posted on April 26, 2013 by pauldelancey

Cuban Entree

ARROZ CON POLLO

INGREDIENTS

2 cups rice
3 chicken breasts or 2 pounds chicken parts
1/4 teaspoon black pepper
1/4 teaspoon cumin
1/4 teaspoon oregano
1/4 teaspoon paprika
2 tablespoons olive oil
3 garlic cloves
1 medium onion
1 bay leaf
1/2 green bell pepper
1/2 red bell pepper
1/medium tomato
1 1/2 tablespoons lemon juice
2/3 cup white wine
2 cup chicken broth
1/2 teaspoon cilantro.

PREPARATION

Cook rice according to instructions on package.

While rice is cooking, cut chicken breasts into 1″ cubes. (If you are using parts such as chicken legs, leave them as they are.) Mince garlic and onion, Dice green and red bell peppers. Coat chicken with black pepper, cumin, oregano, and paprika. Puree tomato.

Add olive oil, garlic, and onion to frying pan. Sauté on medium-high heat for 5 minutes or until onion turns soft. Add spice-coated chicken, bay leaf, green and red bell pepper, tomato, lemon juice, wine, and chicken broth. Bring to boil at high heat then reduce to low and simmer for 20-to-30 minutes or until chicken is cooked through. (You might have to cut off a bit and taste. Maybe taste a second piece, a third…)

Serve with rice in a bowl. Garnish with cilantro.

TIDBITS

1) Sugar was first made into cubes in Cuba. That’s why we call sugar “cubes.” Before cubes, sugar had always been scooped.

2) People would always ask, “One or two spoons?” when serving sugar with coffee.

3) Indeed, specialized spoons were made for sugar. The first major producer of sugar spoons was Krupp of Essen, Germany.

4) Krupp made a fortune off their sugar spoons. So much so they were able to enter the burgeoning armaments industry.

5) Germany bought so much artillery from Krupp in the 1900s that it started an arms race in Europe. The heavily armed nations of Europe inevitably went to war in 1914.

6) A scarred Germany resentful of the peace terms imposed by the victorious powers in 1918 seethed for revenge.

7) And so, World War II erupted in 1939. The years from 1939 to 1945 were a bummer.

8) The war alliance between The United States and the Soviet Union proved ephemeral. (Cool word, huh?) They soon constructed vast arsenals to intimidate each other.

9) Tensions between America and Russia lessened considerably in the 1990s when the countries’ presidents took the first step toward peace, The Lutefisk Ban treaty.

10) Or so I’ve heard.

– Paul De Lancey, The Comic Chef

Categories: Uncategorized | Tags: America, armaments industry, arroz con pollo, bay leaf, bell pepper, chicken, cilantro, coffee, Cuba, Cuban, cubes, cumin, Essen, garlic, Germany, Krupps, lutefisk, olive oil, onion, oregano, paprika, pepper, recipe, Russia, Soviet Union, sugar, tomato, United States, white wine, World War II | Leave a comment

Frikadellen – German Hamburger Recipe

Posted on April 15, 2013 by pauldelancey

German Entree

FRIKADELLEN
German Hamburgers

INGREDIENTS

1 onion (1/2 more used later)
1/2 onion
1 1/2 pounds ground beef
1 pound ground pork (or pork sausage)
2 eggs
1 tablespoon German mustard or deli mustard
6 tablespoons bread crumbs
1/4 teaspoon caraway seeds
1/2 teaspoon nutmeg
1/2 teaspoon black pepper
1 tablespoon parsley
1/4 teaspoon salt
8 Kaiser rolls
8 leaves lettuce

PREPARATION

Mince 1 onion. Slice 1/2 onion into rings. Thoroughly combine minced onion, beef, pork, eggs, mustard, bread crumbs, caraway, nutmeg, pepper, parsley, and salt in mixing bowl with hands. Contemplate the infinite while doing so.

Make 8 large meatballs with hands. Flatten them slightly to make thick patties. Fry patties in pan at medium heat for about 5 minutes on each side or until sides begin to brown. While patties are cooking slice 1/2 onion. Sauté onion slices in burger drippings until golden brown. (The onion rings, not you for goodness sakes.) Toast Kaiser rolls. (Hail, Kaiser rolls.)

Assemble the burger with: roll, patty, lettuce, and sautéed onion slices.

TIDBITS

1) The German word Kaiser means emperor and derives from Julius Caesar’s last name.

2) Julius Caesar crossed the Rubicon River in 49 B.C. starting a vicious round of civil wars that brought down the Roman Republic for good. Republics were pretty much non-existent round the world after that except in Iceland until the American Revolution in 1775.

3) Future despots though loved what Julius had done, conquering Gaul, overthrowing the Republic, and all that. So much so, they took his last name as their own or even taking the title of Caesar.

5) We see this trend in modern time. KleenexTM became so popular that all facial tissues are often known as KleenexTM.

6) Caesar also gave his name to Caesar’s salad. Blood on his hands sure, but his salad is truly tasty.

7) So if you want to achieve culinary immortality, conquer Gaul or some other country and set up your dictatorship or monarchy.

8) I have to go. I need to sneeze into my KleenexTM.

– Paul De Lancey, The Comic Chef

Categories: cuisine, history, humor, international | Tags: America, American, American Revolution, beef, burger, Caesar, Caesar's, Chef Paul, cookbook, De Lancey, deli, despots, frikadellen, Gaul, German, Germany, hamburger, Iceland, Julius Caesar, Kaiser, Kaiser roll, Kleenex, mustard, pork, recipe, recipes, Republic, Roman, Rubicon, salad, sausage, sneeze | Leave a comment

Kartoffel Suppe – German Potato Soup Recipe

Posted on April 9, 2013 by pauldelancey

German Soup

KARTOFFEL SUPPE
(Potato Soup)

INGREDIENTS

1/2 pound bacon
4 potatoes
1 carrot
2 stalks celery
2 stalks leek
1 onion
2 tablespoons butter
6 cups beef broth
1/4 cup flour
1/4 teaspoon salt
1/2 cup cream
1/4 teaspoon marjoram
1/4 teaspoon nutmeg
1 tablespoon parsley
1/4 teaspoon black pepper

PREPARATION

Slice bacon strips into 1/2″ squares. Chop potatoes into 1/2″ cubes. Dice carrot, celery, leek, and onion. Add butter, bacon, carrot, celery, leek, and onion to soup pot. Sauté on medium-high for 5 minutes or until onion is soft. Stir frequently.

Add potato cubes, broth, flour, salt, cream, marjoram, nutmeg, parsley, and pepper. Simmer for 20 to 30 minutes on low heat or until potato cubes are tender. Stir occasionally.

Become a culinary hero to your hungry hordes by serving this tasty dish. And for those who want bacon with everything, this soup has it. Yay!

TIDBITS

1) This tidbit is not getting done. I made chocolate-covered cake and the hungry hordes are eating it up as I type.

2) If I were to open a dessert shop, I would call it Dessert Storm.

3) The name would be especially apt if I ever forgot to put the lid on the blender.

4) It’s amazing the number of burglars around the world who have fallen asleep inside burgled homes after eating chocolate cake found in the refrigerator.

5) To my knowledge, no house burglar has ever fallen asleep after eating potato soup.

6) Chocolate cake, used by the best home-protection services everywhere.

– Paul De Lancey, The Comic Chef

Categories: cuisine, food, humor, international, recipes | Tags: bacon, beef, broth, burglars, celery, chocolate cake, cream, desert, German, Germany, hero, home-protection services, kartoffel, leek, marjoram, nutmeg, pepper, potato, soup, suppe | Leave a comment

Simple Corned Beef Recipe

Posted on February 22, 2013 by pauldelancey

Irish Entree

SIMPLE CORNED BEEF

INGREDIENTS

1 4-to-5 pound ready-to-cook corned beef brisket
6 russet potatoes
3 large carrots
1 large white onion
1/2 head cabbage
water

SPECIALTY UTENSIL

crock pot

PREPARATION

At the crock pot’s low setting, the brisket can take 10-to-14 hours to become tender. The high setting will cut this time by about half.

Put ready-to-cook corned beef brisket in crock pot. Add water to crock pot until it covers the brisket. You may need to cut the brisket into smaller pieces depending on the size of your crock pot. Cook for 10-to-14, possibly overnight, or until brisket is tender.

Clean potatoes and carrots. Cut potatoes carrots, onions, and cabbages in slices no thicker than 1/2″ inch and add them to the crock pot. and vegetables. Add water until it covers the brisket and vegetables. Cook on low setting for about 2 hours or until vegetables are tender. Serve to adoring guests.

This is an astoundingly versatile dish. See the following two recipes for delightful meals made out of this recipe’s leftovers.

Tell your spellbound guests corned-beef takes 10 days to prepare. This, of course, is the do-it-yourself corned-beef version. You used ready-to-eat corned beef brisket. But you needn’t tell them that.

TIDBITS

1) Potatoes make great French fries.

2) They’re nutritious and a great source of calories too.

3) They grow in the ground where they can’t be seen by hungry, foraging armies marching back and forth across peasants’ fields.

4) On July 14, 1689 Madame Farine du Blé of Poulet sur Marne noticed invading Bavarians ransacking the granary of her neighbors, the Herbes, while leaving her own field of potatoes completely untouched.

5) This fact kinda excited the peasantry of France who relied almost exclusively on food for eating.

6) Frederick the Great of Prussia noticed this fact as well. He insisted that all the Prussian peasants plant potatoes.

7) And boy, those peasants were glad they did. Massive French, Austrian, and Russian armies crisscrossed the Prussian kingdom from 1756 to 1763 carting off all the wheat they could find. But the Prussian peasants didn’t starve.

8) Why? These farmers simply waited for the invading soldiers to leave, dug up their potatoes, and cooked them. And if the peasants also had the proper spices and deep fryers, they dined on papas rellena, Peruvian stuffed potatoes.

9) When individual peasants don’t starve, the country as a whole doesn’t starve. A well-fed nation can afford to feed it armies in the field. And those Prussian armies did really well earning both victory and survival at the end of the Seven Years War.

10) Prussia united Germany in 1871. A united Germany caused World War I. A united Germany caused World War II. Both wars were unarguably unpleasant.

11) So think about that when you are asked, “Do you want fries with that?”

– Paul De Lancey, The Comic Chef

Categories: cuisine, food, history, humor, international, recipes | Tags: 169 Fun Recipes From All Over the World, Austrian, Bavaria, Bavarians, brisket, cabbage, calories, cookbook, corned beef, De Lancey, deep fryers, France, Frederick the Great, French fries, Germany, Ireland, Irish, kingdom, Marne, papas rellena, peasantry, peasants, Peru, Peruvian, potatoes, Prussia, Prussian, recipes, Russian, Seven Years War, stuffed potatoes, united Germany, wheat, World War I, World War II | Leave a comment

Lemongrass Chicken

Posted on December 24, 2012 by pauldelancey

Cambodian Entree

LEMONGRASS CHICKEN

INGREDIENTS

2 boneless chicken breasts
1 1/2 tablespoons honey
1 tablespoon soy sauce (2 more tablespoons)

2 stalks fresh lemongrass (or 2 teaspoons dried or 1 teaspoon grated lemon zest or 1 teaspoon lemon juice.)
1 1/2 tablespoons vegetable oil
4 garlic cloves
1 1/2 teaspoons ginger
1/2 tablespoon onion salt
1 tablespoon lime juice
2 tablespoons soy sauce
2 tablespoons rice vinegar

1 cup rice
2 cups water

PREPARATION

Cut the chicken breasts into strips 1/2-inch wide and 2-inches long. Mince garlic cloves. Cut off the root end of the lemongrass stalk and strip off outside leaves. Mince inside core. (Or use dried lemongrass, or grated lemon zest, or lemon juice. Sometimes fresh lemongrass is as easy to get as Icelandic habañero peppers. Just do your best. I feel your spicing pain.)

Combine honey and soy sauce in mixing bowl. Thoroughly coat the chicken strips in this mixture.

Heat vegetable oil in wok or no-stick frying pan. Add chicken strips, garlic, lemongrass, onion salt, lime juice, soy sauce, and rice vinegar. Cook on medium high until chicken turns white. Stir frequently. Add more soy sauce if too sweet and more honey if not sweet enough.

You really should have a supply of fresh onions around the kitchen. At the time of writing this recipe my onions had gone bad, surly even, and my wife rightfully pointed out I was crazy to think she’d be going to the store when she had the kids’ baseball uniforms to clean. Hence, the onion salt. Life is like that.

Cook rice according to instructions shown on bag.

Serve on lovingly cooked rice. (Your guests will sense the love that went into the rice and the whole dish and gaze upon you with undisguised affection. And if they complain about the freshness of the lemongrass or its absence, send them to Iceland. If you can place them in the path of a lava flow, even better.)

TIDBITS

1) Yes, Iceland has volcanoes.

2) It also produces bananas.

3) Icelandic farmers have burned bananas on at least one occasion to drive up prices.

4) Cambodia produces bananas as well.

5) I first had this dish in Nantes, France, the hometown of the great novelist Jules Verne.

6) Iceland and Cambodia have never gone to war with each other.

7) Probably because they both grow bananas and understand each other on a deep level.

8) Germany and France have been pretty much free of banana plantations. But they fought each other three times from 1870 to 1945. Coincidence? I don’t think so.

9) Bananas were also a favored prop during the heyday of the silent-film era. The world was at peace then. When bananas disappeared from cinema the world went to war.

10) Besides ending war, the banana’s potassium helps boost bone mass.

11) So, write your Congressman and ask him to sponsor banana plantations all across America and indeed the world.

– Paul De Lancey, The Comic Chef

Categories: cuisine, humor, international | Tags: 1870, America, banana plantations, Cambodia, chicken, cinema, Congress, cookbook, De Lancey, entree, France, garlic, Germany, Iceland, Icelandic, Jules Verne, lava, lemon zest, lemongrass, Nantes, recipes, silent-film era, volcanoes | Leave a comment

Berbere Burgers

Posted on August 25, 2012 by pauldelancey

Moroccan Entree

BERBERE BURGERS

INGREDIENTS

1 medium yellow onion
1 tablespoon Berbere spices (See recipe for BERBERE SPICE MIX INGREDIENTS, if you can’t find the mix)
1/2 teaspoon cayenne pepper
1/4 teaspoon ground cinnamon
1/2 tablespoon ground coriander
1/4 teaspoon ground ginger
1 tablespoon parsley flakes
1/2 teaspoon black pepper
1/2 teaspoon sea salt
1 1/2 pounds ground beef
8 buns or 16 multi-grain bread slices
1/2 head lettuce
1 cup grated Mozzarella cheese
no-stick spray

UTENSILS

Electric skillet
Spice grinder (If needed to make your own Berbere spice mix.)

PREPARATION

Peel and dice onion. Put Berbere spices, cayenne pepper, cinnamon, coriander, ginger, parsley, pepper, salt, and ground beef in mixing bowl. Pretend you’re making the mortar for the mighty Egyptian pyramids as you mix everything together with your hands. (Edible pyramids. What a concept.) Make 8 hamburger patties.

Use non-stick spray on skillet. Put 4 patties in pan. Heat patties at 350 degrees in skillet for 2 to 3 minutes. Flip patties over and cook for another 2 to 3 minutes. Don’t squash the patties with your spatula. This forces the juices out of the patties. (I also don’t recommend flattening oranges with your spatula for a similar if not more spectacular reason.) Patties should have no pink remaining. Repeat to make 8 patties.

Toast buns. While buns are toasting, tear lettuce into bun-size pieces by hand.

Put a patty on each bun bottom. Top with lettuce and cheese. Put bun top and, violà, you have a burger so tasty you’ll want to conquer all of North Africa just to bring this dish’s culinary greatness to all its peoples.

TIDBITS

1) Most world conquerors, such as Napoleon, Cortes, Alexander the Great, Genghis Khan, and Julius Caesar didn’t bring much culinary enlightenment to their defeated nations.

2) Pretty much just death by the thousands and enslavement.

3) What would it have hurt them to give their newly enslaved peoples a wondrous culinary novelty in compensation?

4) Oh sure, there are such things as Napoleons and Caesar salad.

5) But those military geniuses didn’t come up with them.

6) The Caesar salad was invented last century at Caesar’s hotel in Tijuana Mexico.

7) Indeed, it is also verifiable that Julius Caesar and all of the Julian-Claudian Emperors had nothing to do with the comedic brilliance of Sid Caesar.

8) Frederick the Great did encourage potato production in his Kingdom of Prussia, the precursor to modern Germany. The mighty tuber enabled Prussia to feed all its people even though its lands were repeatedly invaded by its enemies.

9) To this day, one may still buy French Fries in Germany.

10) Well done, Frederick.

– Paul De Lancey, The Comic Chef

Categories: cuisine, food, history, humor, international, recipes | Tags: beef, Berbere, cheese, cookbook, coriander, Cortes, De Lancey, Egyptian, entree, Frederick the Great, Genghis Khan, Germany, hamburger, Julius Caesar, Morcco, Moroccan, Napoleon, Prussia, spice | Leave a comment

Posts Tagged With: Germany

Meatball Pizza

My First Video: Hitler learns of Paul’s Flying Squirrel Squadron

Tunisian Harissa Recipe

Tanzanian Mango Cream Recipe

Cuban Arroz Con Pollo Recipe