10 recipes, my brother, out of 150 recipes

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Here are recipes 71 to 80:


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### **71. Pierogi (Poland)**  

**Ingredients:**  

- 2 cups flour  

- 1 egg  

- 1/2 cup water  

- 1 cup mashed potatoes  

- 1/2 cup cheese  


**Method:**  

1. Make a dough with flour, egg, and water. Knead until smooth and let it rest.  

2. Roll out the dough and cut into circles.  

3. Fill each circle with mashed potatoes and cheese.  

4. Fold and seal the edges. Boil in salted water until they float. Serve with sour cream.


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### **72. Ramen (Japan)**  

**Ingredients:**  

- 200g ramen noodles  

- 4 cups chicken broth  

- 1 boiled egg  

- 100g pork belly  

- 1 tablespoon soy sauce  

- 1 green onion, sliced  


**Method:**  

1. Simmer chicken broth with soy sauce for 10 minutes.  

2. Cook ramen noodles according to package instructions.  

3. Add noodles to a bowl, pour the broth over them.  

4. Top with pork belly, sliced egg, and green onions.


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### **73. Shepherd’s Pie (United Kingdom)**  

**Ingredients:**  

- 500g ground lamb or beef  

- 1 onion, diced  

- 1 carrot, diced  

- 1 cup peas  

- 1 tablespoon tomato paste  

- 1 cup mashed potatoes  


**Method:**  

1. Cook lamb or beef with onion, carrot, and tomato paste. Stir in peas.  

2. Transfer the meat mixture to a baking dish.  

3. Spread mashed potatoes evenly on top.  

4. Bake at 180°C for 25 minutes until golden.


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### **74. Bouillabaisse (France)**  

**Ingredients:**  

- 500g mixed fish and seafood (mussels, shrimp, white fish)  

- 1 onion, sliced  

- 2 tomatoes, diced  

- 2 garlic cloves, minced  

- 4 cups fish stock  

- 1/4 teaspoon saffron  


**Method:**  

1. Sauté onion and garlic in olive oil. Add tomatoes and saffron.  

2. Pour in fish stock and bring to a boil.  

3. Add seafood and simmer for 10 minutes.  

4. Serve hot with crusty bread.


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### **75. Fajitas (Mexico)**  

**Ingredients:**  

- 500g chicken or beef strips  

- 1 red bell pepper, sliced  

- 1 green bell pepper, sliced  

- 1 onion, sliced  

- 2 tablespoons fajita seasoning  

- 8 tortillas  


**Method:**  

1. Cook chicken or beef strips in a hot skillet with fajita seasoning.  

2. Add bell peppers and onion, sauté until tender.  

3. Serve with warm tortillas and optional toppings like sour cream or guacamole.


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### **76. Tom Yum Soup (Thailand)**  

**Ingredients:**  

- 4 cups chicken stock  

- 2 stalks lemongrass  

- 2 kaffir lime leaves  

- 1 tablespoon fish sauce  

- 200g shrimp  

- 1/2 cup mushrooms  

- 1 chili, sliced  


**Method:**  

1. Simmer chicken stock with lemongrass and lime leaves.  

2. Add fish sauce, mushrooms, and shrimp.  

3. Cook until shrimp are pink. Add chili and serve hot.


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### **77. Ceviche (Peru)**  

**Ingredients:**  

- 500g fresh fish (sea bass or snapper), diced  

- 1 cup lime juice  

- 1 red onion, sliced  

- 1 chili, diced  

- 1/4 cup cilantro, chopped  


**Method:**  

1. Marinate fish in lime juice for 10 minutes until it "cooks" in the acidity.  

2. Mix in onion, chili, and cilantro.  

3. Serve immediately, chilled.


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### **78. Chicken Adobo (Philippines)**  

**Ingredients:**  

- 500g chicken thighs  

- 1/4 cup soy sauce  

- 1/4 cup vinegar  

- 4 garlic cloves, minced  

- 2 bay leaves  


**Method:**  

1. Marinate chicken in soy sauce, vinegar, and garlic for 30 minutes.  

2. Cook chicken with marinade and bay leaves.  

3. Simmer until the chicken is tender and the sauce thickens.


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### **79. Kimchi Fried Rice (Korea)**  

**Ingredients:**  

- 2 cups cooked rice  

- 1 cup kimchi, chopped  

- 2 eggs  

- 2 tablespoons sesame oil  

- 1 tablespoon soy sauce  


**Method:**  

1. Heat sesame oil in a pan, add kimchi and stir-fry for 2 minutes.  

2. Add rice and soy sauce, mix well.  

3. Fry eggs separately and serve on top of the fried rice.


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### **80. Borscht (Russia/Ukraine)**  

**Ingredients:**  

- 2 beets, peeled and grated  

- 1 onion, chopped  

- 2 potatoes, diced  

- 4 cups beef or vegetable broth  

- 1/4 cup sour cream  


**Method:**  

1. Sauté onion and beets in a pot.  

2. Add broth and potatoes, simmer until tender.  

3. Serve hot with a dollop of sour 

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