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Veteran Member

Date Joined Jan 2005
Total Posts : 9090
   Posted 7/7/2009 12:28 AM (GMT -6)   
We all have some 'ethnicity' whether it be Dutch, Asian or your family was from Brazil. And with that background most often comes foods. Even if you are a very mixed heritage there are foods that are common in your family that are not necessarily common to other families you know. What types of ethnic dishes does your family enjoy or what type of foods do you like to eat?

My hubby is Croatian and his mother taught me to make their favorite perogies. Perogies are made in many countries and spelled in many ways but they are basically the same...dough pockets with something inside, cooked in a variety of ways and are wonderfully yummy! The kind of perogies we make are a plain egg-noodle dough that is rolled fairly thin and they are stuffed with mashed potatoes that has a LOT of good cheese mashed into them. Just the potatoes are wonderful...lol To cook them you boil them in a pot of water for about 5 minutes for the size we make, then they go into a fry pan with butter and fresh, sweet onions to brown for about another 5 minutes. These are so good they will bring tears to your eyes and the kids and grandkids will show up from miles away.. tongue It doesn't get any better when these come out of the fry pan.

What family/ethnic foods does your family make?

ps...feel free to post short recipes or ask for them from others.
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Veteran Member

Date Joined Sep 2006
Total Posts : 1713
   Posted 7/7/2009 11:00 AM (GMT -6)   
My husband is cuban and I make:
Arroz con pollo,(chicken and yellow rice),
Chicken fricasee ( chicken in a wine sauce and tomato sauce with many spices)
Ropa vieja / translated: "old clothes" (shredded beef over white rice ; also in a red tomato sauce and spices a lot of garlic and onion),
Picadillo ( ground beef, tomato sauce, potatos onion and pepper and spices)
and my favorite, empanadas or as we call them , empanadillas.  Dough made with wine, butter, crisco, eggs, sugar and four/ and the meat mixture; ground beef, tomato sauce, onion, garlic, pepper, olives and spices all ground up.  The dough is rolled out into small circles and the meat mixture is spooned into the center.  The dough is then folded over and pinched together with a fork.  They are then fried in oil until light brown and they are the BEST tasting thing ever in the world, IMHO.  They look like little turnovers!!
So those are my ethnic dishes.  I'm inviting you all over to dinner at my house!!  Come on come all and please, come as you are.  PJ's are ok!  That's what I live in.
I have the week off from babysitting so I plan to make empanadillas this week.  It's been a long time.
Thanks for letting me share.
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Believe in yourself.  Be kind to fellow humans and animals.  Take time to smell the flowers and the coffee.
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Tony McGuire
Regular Member

Date Joined Feb 2009
Total Posts : 483
   Posted 7/7/2009 12:04 PM (GMT -6)   
You know those stories of "lost families" you see on T.V. or read about in the National Enquirer? Well, my father's side is a story of that type; except his father (grandpa McGuire) did it on purpose.

He was found legally blind and couldn't enlist during WW1. So he went to Canada and enlisted. In Germany, he was shot and had his skull crushed by a German soldier with his rifle. He survived, but had the whole top of his head replaced by an aluminum plate.
He came back to the states and went back to visit his family - in the swamps of Alabama; his last name was Whitmeyer and he was a French German.
He then left and went West. They periodically got letters from him, which my cousin determined he had traveled into California to throw them off his trail.
Several decades later, my cousins, my sister and I went back to Alabama to meet all our CAJUN relatives.

OH how I wish I *DID* have some of those old time recipes from out of the swamp!

Veteran Member

Date Joined Jul 2009
Total Posts : 2042
   Posted 7/7/2009 3:06 PM (GMT -6)   
I am a pure bred American mutt. I have ancestors from England, Scotland , Germany, Ireland, and also Illini and Cherokee Indian. Unfortunately any "ethnic" dishes that any of my ancestors may have brought over with them have long been lost or so completely absorbed by American culture as to be considered all American foods now. All of the recipes that I know that have been handed down from at least the early 1800's are what is considered "farm food" as up until my parents generation both sides of my family were big time farming families.

Rufus T Firefly
New Member

Date Joined Sep 2004
Total Posts : 10
   Posted 7/7/2009 5:46 PM (GMT -6)   
My heritage is Scoth-Irish and Italian, but I didn't get any good recipes or food traditions from the Italian side. From the Scoth-Irish side, about the only thing that might be considered regional would be the Yorkshire Pudding that my Grandma used to make. My Mom then taught me how to make it. It's basically just popover recipe, with the batter cooked in the pan drippings from the roast beef. You can cook it in any fat, though. I like to cook Indian food, though. I used to live in Massachusetts where I could find a lot of good Indian restaurants, but when I moved back to Missouri, I couldn't find any so I had to start cooking my own Indian food. Mostly I like Tandoori recipes. They work well on a charcoal grill. You take your chicken, best use thighs 'cause the dark meat has more flavor and stays moist, and you remove the skin. Make the marinade with a whole mob of Indian spices like coriander, cumin, black mustard, garlic, ginger, some red pepper flakes, cloves, cinnamon, etc- mix this into a bunch of plain yogurt, then let the chicken marinade over night, or at least for a few hours. When you put it on the grill, scrape most of the yogurt marinade off. Grill till you get some real good color, maybe some little burnt and crunchy bits on the meat. I serve this with white onions and cucumbers, sliced and soaked in white vinegar, with some chopped mint leaves or cilantro. Yum. By the way, if you don't have those Indian spices, you can sometimes get a spice mixture called Meat Masala that is a decent substitute. I like to make my own, but sometimes having all those spices can get expensive.
"Sometimes even a picnic is no picnic...."  G B Shaw

Veteran Member

Date Joined Mar 2009
Total Posts : 1158
   Posted 7/7/2009 6:49 PM (GMT -6)   
I'm half swedish and half french. I can't stand french food, don't like swedish food I remember hating Ludafisc???? Yukkkkeeeeeee

I love all other ethnic foods though..lol

Kidney Diseases and Disorders
39 yr young female with,
Chronic Kidney Stones, PKD (Polycystic Kidney Disease), Chronic Kidney Failure, Severe Hypertension, Urological RSD

Also CHF (Congestive Heart Failure) and Sleep Apnea

Hopefully NO MORE........ I think I have it all

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