Oceania has alot of tasty food, yummy. Our famous cooks inclue Loni LaRenti, Igor Shalay, Mistie Daniels and Mille Kirest. We have some of our most popular foods.

Here is some history on them:

Loni LaRenti- Loni LaRenti is orgianally from France. She always has had  love for fine cuisine. She does not have a resturant, though she does cook for the offcials alot, since she lives in Seaside City with her one year old daugter, Laura and husband, Greg.

Igor Shalay- He was origanly from Germany. He made a wonderful resturant, but when his son, Igor Jr. took it over, it failed. Igor Shalay died in 1989.

Mistie Daniels- Mistie Daniels is currently 66, and a grandma to Indie Krol. She runs Gosto's Savory desserts. She is Italian.

Mille Kirest- She recently graduated from culanry school. Though young, people from all over the world come to taste her cuisine. She speacializes in Rich, creamy food.

Now that you know our chefs, below we have some of our most popular desserts (Yes, they are true recipies!) These are a bit diffucult, but anyone would love to have them. These are the kind of recipies only the finest resturants serve them! Now you can have amazing foods in your own home!




1 pound elbow macaroni
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 cups milk, warmed, plus 2 tablespoons for egg wash
1 pound grated Cheddar
1 pound grated smoked Gouda
Salt and freshly ground black pepper
2 large eggs
3 cups seasoned bread crumbs
Vegetable oil, for frying
Marinara or Alfredo sauce, to serve

Cook the macaroni according to package instructions. Drain and rinse with cold water to stop the cooking. Drain again and set aside.

In a saucepan, melt the butter over medium heat. Sprinkle the flour into the butter and stir it with a whisk. Cook for 2 minutes.

Whisk the warmed milk into the flour mixture, working out any lumps. Cook until the sauce thickens, about 2 minutes.

Remove from the heat, add the cheeses, and stir until melted and smooth; season with salt and pepper. Fold the cheese sauce into macaroni. Pour the mac and cheese into a shallow pan and refrigerate until cold, at least 2 hours.

Shape the cold mac and cheese into meatball-sized balls and place them onto a waxed paper-lined tray. Freeze the balls overnight.

Beat the eggs and 2 tablespoons milk together to form an egg wash and pour it into a shallow bowl. Put the bread crumbs into another shallow bowl.

Remove the mac and cheese balls from the freezer. Dip the frozen balls into the egg wash then into the bread crumbs. Put the balls back into the freezer until you are ready to fry.

Heat the oil in a deep-fat fryer to 350 degrees F.

Fry the mac and cheese balls until they are golden brown and center is hot, about 5 minutes.

Serve hot with your favorite marinara or Alfredo sauce or combination or both for dipping.


1 tbsp. onion
Dash of garlic salt or juice
1/2 c. mushrooms, sliced and drained
6 tbsp. butter
6 tbsp. flour
1 c. milk
Grated cheese (optional)
1/2 c. or 2 cans shrimp
1/2 tsp. salt
Dash or pinch of nutmeg
Vermouth (optional)
4 slices bread

Saute onion, garlic and mushrooms in butter. Remove mixture from pan, leaving butter. Blend flour into butter gradually add milk and cook until thick and smooth. Add shrimp, salt, pepper, nutmeg, Vermouth, and mushroom mixture. Cut crust off bread, brush with butter on both sides. Bake in muffin tins at 400 degrees or 10-15 minutes. Fill cups with creamed shrimp.
Chicken Pot Stickers Chicken Pot Stickers

Crispy brown on the bottom, light and soft on the top, these wonton dumplings are worth the effort.

Prep: 55 min Cook: 40 min

1 1/2 pounds ground chicken
1/2 cup shredded green cabbage
1/3 cup chopped green onions (4 medium)
2 teaspoons chopped gingerroot
1 teaspoon sesame oil
1/4 teaspoon white pepper
1 small red bell pepper, finely chopped (1/2 cup)
1 egg white
1 package (10 ounces) round wonton skins
2 cups chicken broth
4 teaspoons soy sauce

1. Mix all ingredients except wonton skins, broth and soy sauce.

2. Brush each wonton skin with water. Place slightly less than 1 tablespoon chicken mixture on center of skin. Pinch 5 pleats along edge of half of circle. Fold circle in half over chicken mixture, pressing pleated edge to unpleated edge. Repeat with remaining skins and chicken mixture.

3. Spray 12-inch skillet with cooking spray; heat over medium heat. Cook 12 pot stickers at a time in skillet about 3 minutes or until light brown; turn. Add 1/2 cup of the broth and 1 teaspoon of the soy sauce. Cover and cook 5 minutes. Uncover and cook about 1 minute longer or until liquid had evaporated. Repeat with remaining pot stickers, broth and soy sauce.

Makes 16 servings (3 pot stickers each)

Tip: Purchased sweet-and-sour sauce or soy sauce is a convenient pot sticker match.

Nutritional Info Per 1 Serving:
Calories 110 (Calories from Fat 25); Fat 3g (Saturated 1g); Cholesterol 35mg; Sodium 250mg; Potassium 140mg; Carbohydrate 11g (Dietary Fiber 1g); Protein 11g

Diet Exchanges: 1 Starch; 1 Lean Meat

We hope you have enjoyed thses lovely Oceania foods!

Make a Free Website with Yola.