FOOD & RECIPES

10 Best Intercontinental Dinner Recipes

People from different parts of the world have their own kind of food and equally its recipes.

Different cultures in the different continents come with different food recipes. While some have quick recipes to make their local food, others have some really complex recipes.

In this article, I will be showing you 10 of the best intercontinental dinner recipes you might want to try out; whether at home, or something you might want to order when you visit such countries.

It might be something you could order locally within your environment. It doesn’t matter how you lay hold on them, these are some really nice intercontinental dinner recipes you really should consider.

I am betting your date would really love them!

So, let’s get started.

DEVILLED EGGS

devilled eggs

This dish is hard to resist. It’s also known as picnic eggs or Russian eggs. With its numerous spices, you won’t regret learning how to make it.

INGREDIENTS

  • 6 eggs
  • ¼ cup mayonnaise
  • 1 tsp mustard sauce or kasundi
  • Salt and pepper to taste
  • 1/4 cup chopped parsley
  • Method

PROCEDURE FOR MAKING DEVILLED EGGS

The first thing you should do is slice the eggs in half and scoop out the yolk. Then pour the York in a mixing bowl and add mustard sauce and mayonnaise then mix properly. Then you can now add salt and pepper to your taste.

Fill up the piping bag and nozzle with the egg mixture.

Now fill up the egg whites with the egg mixture, then you serve immediately.

NB: Little tip, you can top the eggs with oregano if you want.

ZUCCHINI PARMESAN

Baked-Zucchini-Parmesan-Recipe

This is an Italian recipe that will leave your palates happier than ever. This cheesy and warm baked Zucchini tastes better that your regular eggplant.

Are you doubting me?

Wait until you have a piece of this dish.

INGREDIENTS

  • 1 ricotta
  • 3 Tbsp olive oil
  • Black pepper
  • ½ bunch basil leaves
  • 1 cup of white flour
  • Salt
  • 4 cups of tomato sauce
  • ½ cup of grated mozzarella cheese
  • 2 beaten eggs
  • ½ cups of parmesan cheese
  • 3 zucchini

PROCEDURE FOR COOKING ZUCCHINI PARMESAN

First, you blend the ricotta and basil in a food processor and also add olive oil to make a paste.

Then you add some salt and keep in a different corner. Allowing the 2 slices of zucchini to overlap, lay them side by side. Add pepper then dip in flour and in the egg too. Then fry in oil until they are brownish in color.

On a cutting board, put a portion of the filling and roll in a cylindrical form. Do the same for the remaining zucchini.

Now, arrange the zucchini in a baking dish, sprinkle mozzarella and parmesan cheese.

Finally, bake in oven at 350 degrees F for 25 minutes until you notice a brown color. Then serve the zucchini with tomato sauce and you are good to go.

BEEF ROULADE WITH SAUSAGE AND CHEESE

beef-roulade-rolls-goan-recipes-curry-spicy-sausages

I wouldn’t say I’m a vegetarian just because I don’t eat meat sometimes. I actually have a bad tooth so that’s why I avoid eating meat most times; but when it comes to this dish, you would have to drag me off on handcuffs because no kind of bad tooth would prevent me from digging into it.

This delicious dish is wrapped in bacon and has cheesy ham all over it. If you are a meat lover, I will bet that this is a recipe you will definitely enjoy.

INGREDIENTS

  • 1 tsp garlic powder
  • ¼ bunch of parsley (endeavor to chop it)
  • 10 ½ oz pork sausage
  • ½ cup breadcrumbs
  • 3 ½ oz ground beef
  • 3 Thsp pepper jelly
  • ½ lb bacon
  • Salt to taste
  • Black pepper
  • 3 ½ oz sliced processed ham
  • 3 ½ oz sliced mozzarella cheese

PROCEDURE FOR COOKING BEEF ROULADE WITH SAUSAGE AND CHEESE

Start by removing casing from the sausage and break up the sausage, ground beef, parsley, salt, garlic powder, pepper and breadcrumbs into a medium mixing bowl and mix thoroughly. Then cover with a plastic cover and refrigerate for 1 hour.

On a plastic wrap, roll out the meat into a rectangular shape and arrange the mozzarella cheese and ham slices in layers.

Finally, roll the jelly roll and place the slice soft bacon on top, then place this on a baking sheet and bake in an oven at 350 degrees F for 1 hour, then brush with pepper jelly and serve.

CHORIZO PENNE PASTA IN TOMATO SAUCE

CHORIZO PENNE PASTA IN TOMATO SAUCE

If you are lazy when it comes to cooking, then this dish is for you. There is no much work; all you need to do is add all the seasoning and allow the chorizo to do the rest of the job for you.

INGREDIENTS

  • 100 gm penne pasta
  • 6 tomatoes or 1 cup tomato puree
  • 1 tsp chopped garlic
  • Salt and black pepper to taste
  • 1 Tbsp olive oil
  • 1 cup chorizo, chopped
  • A few sprigs fresh basil
  • Parmesan shavings

PROCEDURE FOR MAKING CHORIZO PENNE PASTA IN TOMATO SAUCE

The first step is to boil water in a pan and add penne pasta, then allow it to cook, now drain and cool. Now, heat the olive oil in a pan and add garlic, tomatoes and sauté and allow for 4 minutes.

Now add the chorizo and allow to cook for 12 minutes, once the sauté develops a red color, check your seasoning and then add penne pasta. Finally, garnish with fresh basil and parmesan.

BUFFALO CHICKEN SPAGHETTI SQUASH

BUFFALO CHICKEN SPAGHETTI SQUASH

If spaghetti is your favorite dish and you also love spicy chicken then this flavorful dish is perfectly meant for you.

INGREDIENTS

  • 1 medium spaghetti squash
  • 2 cups of cooked shredded chicken
  • 1 cup freshly grated old cheddar
  • 1/3 cup Frank’s Red Hot sauce
  • 2 tbsp melted butter
  • 1/3 cup green bell pepper
  • 1/3 cup sour cream
  • 1/3 cup chopped green onion
  • salt and pepper, to taste
  • ranch dressing
  • extra grated cheese for topping
  • serve with celery

PROCEDURE FOR EATING BUFFALO CHICKEN SPAGHETTI SQUASH

Start by beating the oven to 400 degrees F and line a baking dish foil in it. Then slice the spaghetti in half and scoop out the seeds. Use olive oil to rub the inside part of the squash and palace on the baking sheet. Roast for about 40 minutes, but if it’s not tender continue roasting.

In a medium bowl, add the chicken you have shredded along with the hot sauce, bell pepper, sour cream, melted butter and half slice of green onion. Once the squash is cool, using a fork, scrape the flesh and add it to the cheesy buffalo chicken mixture. Mix them together and add the empty squash skin to it.

Finally, add more cheese and allow to bake at 350 degrees F for 20 minutes. Decorate with green onion and serve.

 

SHRIMP ASPARAGUS ALFREDO

Shrimp Asparagus Alfredo

Don’t allow the name scare you away, this dish is extremely easy to prepare if only you can get your hands on the ingredients. This dish is more of veggies and buttery shrimp.

But don’t fret it.

I will try and break down the procedure in a way that will make it easy for you to prepare.

INGREDIENTS

  • 1 lb fettuccine noodles, cooked al dente
  • 1 lb shrimp, peeled and deveined
  • 6 Tbsp unsalted butter, divided
  • 6 cloves garlic, thinly sliced
  • 1 cup heavy cream
  • 1 cup half-and-half
  • ½ tsp ground nutmeg
  • ⅓ cup grated Parmesan cheese
  • 1 cup blanched asparagus, cut into 1-inch pieces
  • Chopped parsley for garnish
  • Salt & pepper

PROCEDURE FOR COOKING SHRIMP ASPARAGUS ALFREDO

You can start by seasoning the shrimp with pepper and salt, then melt 3 spoons of butter, sauté shrimp until its cooked then you can remove it.

Move on to add the butter that’s remaining to a pan with garlic. Whisk it and half nutmeg. Then simmer the sauce for 5-7 minutes until its thick.

Finally, whisk the parmesan cheese and add in the cooked paste, shrimps and asparagus.

Sprinkle pepper and salt to taste, then garnish with chopped parsley.

VEGETABLE CHOW MEIN RECIPE, VEG CHOW MEIN

VEGETABLE CHOW MEIN RECIPE, VEG CHOW MEIN

One good thing about this dish is that you can add noodles to it. So, all noodles lovers, this is one intercontinental dish that you would really relish.

You can make this recipe with dried egg noodles too.

So let’s get started.

INGREDIENTS

  • Noodles – 1 pack
  • Garlic – 1
  • Green capsicum- ¼ cup
  • Red capsicum – ¼ cup
  • Yellow capsicum – ¼ cup
  • Orange capsicum – ¼ cup
  • Carrot – ¼ cup
  • Shredded cabbage – ¼ cup
  • Spring onion – 2 tbsp
  • Soy sauce – 1 tbsp
  • Red chilli sauce – 1 tsp
  • Salt – to taste
  • Sugar – ¼ tsp
  • Crushed pepper – ¼ tsp
  • Chilli flakes – ¼ tsp
  • Sesame seeds – ½ tsp ( for garnish)
  • Oil – 1 ½ tsp

PROCEDURE FOR MAKING VEGETABLE CHOW MEIN RECIPE, VEG CHOW MEIN

First, you chop the garlic and spring onion then you slice the capsicum, bell pepper julienne and shred cabbage. Afterward, heat water in a pot and add noodles, allow it to cook, then drain off the excess water and run the cooked noodles in cold water keep it aside.

Now, heat oil in a pan, add the chopped garlic, sauté until its aromatic and then add veggies. For one minute, sauté well in high flame. Do not overcook the veggies, you want it to be crunchy.

Finally, add soy sauce, chili flakes, sugar, salt, red chili sauce and crushed pepper, then mix thoroughly with the veggies.

Now you can add the cooked noodles and mix thoroughly, turn off the flame, then garnish with your chopped spring onion and sesame seeds and serve hot.

SPINACH ALFREDO PASTA RECIPE

 

SPINACH ALFREDO PASTA RECIPE

Spinach is one of the most nutritious and healthiest foods, from contributing immensely to better eyesight, to enhancing enough vitamins get into the body system; this veggie has proven to be highly nutritious.

Also, this meal is super easy to prepare. All you need do is follow the tips below and you will be fine.

So, let’s get started.

INGREDIENTS

  • rotini pasta – 1 cup
  • salt as needed
  • oil few drops
  • butter- 1 tbsp
  • garlic – 1
  • spinach – 1 cup
  • flour – 2 tsp
  • milk – 1 cup
  • heavy cream – ½ cup( optional)
  • Italian seasoning – ¼ tsp
  • fresh ground pepper – ¼ tsp
  • parmesan cheese – ¼ cup

First, boil water. Add salt and oil to the water, then add uncooked paste to the boiling water.

Boil for 3 minutes and then drain. Also, add butter in a pan and allow to melt then add garlic and fry.

Next thing to do is add flour to it and stir, then add milk to it also and mix thoroughly.

Now, add the Italian seasoning and pepper that you crushed, and allow to boil.

Finally, add the chopped spinach to the milk that’s boiling and stir until the spinach is soft.

Now add all these to the cooked pasta and mix properly. Turn off the flame, add parmesan cheese and salt, and then make sure you serve hot.

BROCCOLI, BABYCORN AND COLOURFUL PASTA SALAD

BROCCOLI, BABYCORN AND COLOURFUL PASTA SALAD

If you need a very good indulgence than I suggest you add a dollop of cream or even basil that’s if you need extra flavor in your dish.

So, let’s get started.

INGREDIENTS

  • 1 cup broccoli, cut into small pieces
  • 6-7 baby corns, diced into big chunks
  • 1 Tbsp. olive oil
  • 1 tsp chopped garlic
  • Salt and pepper to taste
  • 2 cups penne, multi-flavoured (spinach, beetroot)
  • ¼ cup Parmesan shavings

PROCEDURE FOR MAKING BROCCOLI, BABYCORN AND COLOURFUL PASTA SALAD

First, you blanch the broccoli in hot water for 7-8 minutes, then you drain the water.

Afterwards, boil the penne and run under cold water. Now, heat the olive oil then add garlic and sauté for 2 minutes. Also add the baby corn, sauté and watch it until it’s brownish in color.

Now, add the broccoli and mix for 2 minutes, add the seasoning available and then remove it from the flame.

Finally, toss it in a pasta and shave parmesan on it.

BARLEY AND RED RICE SALAD

BARLEY AND RED RICE SALAD

Rice is perhaps the most common foods available and comes in a variety of ways in which it could be prepared. Rice is found everywhere in the world, and this list of intercontinental dishes wouldn’t be complete if rice recipe is not found here.

This dish is made with kidney beans, apricot, barley cluster beans and red rice.

Let’s get started then.

Ingredients

  • ½ cup cooked barley
  • ½ cup cooked red rice
  • ½ cup corn
  • ½ cup pomegranate seeds
  • ½ cup red kidney beans cooked
  • 1 fresh chopped apricot
  • 50 gms blanched cluster beans
  • Few stalks of chives
  • Few leaves of basil
  • Dressing:
  • 2 tbsp olive oil
  • Juice of ½ orange
  • Juice of 1 lemon
  • Cracked black pepper to season
  • Salt to season
  • Few thyme leaves

 PROCEDURE FOR MAKING BARLEY AND RED RICE SALAD

The first thing you do is chop up all ingredients and put in a bowl.

Now, add orange juice, lime juice, olive oil, pepper and salt in another bowl and then mix thoroughly.

Add thyme and pour it all over the salad, then garnish with basil.

The above are the intercontinental dinner recipes that you should consider trying out, and they are definitely good for all occasions.

 

Research Materials Used For This Article and Further Reading:

www.tastemade.com

www.sandyathome.com

http://food.ndtv.com

https://thegourmandmom.com

http://www.myrecipes.com/recipe

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