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OpinionSoup's not-necessarily-healthy, but most-definitely delicious "International Recipes from Real International People" (formerly Southern Recipes)

MEAT DISHES 

Beef Fajitas
1 pound skirt or flank steak (cut with the grain in 2-inch strips), Goya Mojo Criollo for marinade, 6 sliced white mushrooms, 1 green or red bell pepper cut into strips, 1 medium onion cut into strips, 3 tablespoons olive oil, 1/4 teaspoon Adobo con pimienta, 8 6-inch flour tortillas
Preheat oven to 350 degrees. In glass container, marinate steak in Goya Mojo Criollo (the longer the better); refrigerate until ready to use. In skillet with heat at Medium, heat 2 tablespoons oil; cook peppers, onion and mushrooms until onions are golden. Add 1 tablespoon oil to skillet and turn heat to Medium-High. Sprinkle steak with adobo seasoning; cook until steak is done to your taste; remove steak from skillet. Take a five or ten minute break, then cut steak into thin slices, against the grain. Sprinkle tortillas with a few drops of water, wrap in foil, warm in preheated oven for 5 minutes. On large platter, arrange steak strips, onion/peppers/mushroom mixture, garnishes (sliced black olives, salsa picante, sour cream, guacamole). Retrieve warm tortillas, wrap and enjoy!

GF, Bayamón PR
 

Donny's Famous Chicken & Brown Rice
2 1/2 cups water, 1 cup brown rice, 1 tablespoon extra virgin olive oil, 1/2 teaspoon salt, 2 sliced & chunked boneless skinless chicken breasts, 1/2 cup Spanish marinating sauce (I use Goya or Iberia Mojo Criollo), a little less than 1/2 cup white cooking wine, sunflower oil, 1 teaspoon minced garlic, 1/2 teaspoon lemon pepper, 1 teaspoon adobo (if adobo is not available, use any seasoning containing salt, granulated garlic, oregano, black pepper & turmeric), 1 chunked medium onion, 1 chunked medium bell pepper, 1 small can or bottle mushroom stems & pieces, 3 splashes soy sauce
Mix mojo criollo and wine, drop in chicken chunks and let marinate while rice is cooking and you're chopping the veggies. For brown rice, bring water to boil, add brown rice, olive oil & salt, stir, bring to boil again, reduce heat to low, cover and take care that it doesn't boil over. Brown rice will take about 45 minutes to cook. While chicken is marinating and rice is cooking, get the other ingredients together, chop the veggies, and sing "Imagine" four times. Have a refreshing beverage, and count your blessings. Now, into skillet on stove or into electric skillet set at 300 degrees, pour a little sunflower oil and add the minced garlic. Oil is hot enough when you can smell the garlic. Add chicken chunks and a little of the marinade (do not drink the remainder; you may need it). Sprinkle on lemon pepper and adobo. Cook for seven minutes, stirring frequently.** Reduce heat, add bell pepper, onion, mushrooms and soy sauce. Stir, cover, and cook for another six minutes. Serve on bed of rice. You will have leftovers. Wasn't this fun?

DH, Yazoo City MS
 

Donny's Famous Chicken Spaghetti
Take Donny's Famous Chicken & Brown Rice to this point, above: ** (but don't make any brown rice). Now, combine one diced medium onion and one diced medium bell pepper with one small can of mushroom pieces. Reduce heat. Add onion, pepper and mushrooms, plus one large can of diced tomatoes and one medium can of tomato paste (if tomatoes are whole, chop them up a bit). Add one teaspoon Italian seasoning and one bay leaf; cook ten minutes on low heat or cook a little longer for thicker sauce. Remove bay leaf and serve with previously-prepared pasta (mix them together; do not serve separately. Serves four or so, depending upon appetite.

DH, Yazoo City MS
 

Main Dish Cornbread
1 pound ground meat, 1 large chopped onion, 1/2 cup chopped bell pepper, 1/2 stick butter, 1 can tomato soup, 2 cups water, 1 teaspoon salt, 1/2 teaspoon black pepper, 1 tablespoon chili powder, 1 can drained whole-kernel corn
Saute onion and green pepper in butter. Remove and set aside. Saute meat until grey-looking; drain. Add onion, pepper, butter back. Add soup, water, corn and seasonings. Mix well and simmer for 15 or 20 minutes. Pour into buttered oblong casserole dish, filling it about 3/4 full. Cover with the following topping.
Topping: 3/4 cup corn meal, 1 tablespoon flour, 1/2 teaspoon salt, 1 tablespoon sugar, 1 beaten egg, 1/2 cup milk, 1 tablespoon butter, 1 1/2 teaspoon baking powder
Sift dry ingredients together and add beaten egg. Add milk and melted butter. Cover meat mixture with this topping. Bake at 400 degrees for about 20 minutes, or until brown.

ER, Tallulah LA
   

Smothered Quail
6 quail, 6 tablespoons butter, 3 tablespoons flour, 2 cups chicken broth, 1/4 cup sherry, salt & pepper to taste, cooked rice
Prepare quail and brown in heavy skilet or dutch oven, in butter. Remove quail; set aside in baking dish. Add flour to butter in skillet; stir well. Slowly add chicken broth, sherry, salt & pepper. Blend all well, and pour mixture over quail (which is now in separate baking dish). Cover baking dish and bake at 350 degrees for about 1 hour.

BJC, Clinton MS

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