I’ve made Shakshuka in a large cast iron skillet but found a recipe that makes them in individual baking dishes, so everyone gets their own portion and I really like that idea. You can do it either way, the concept is basically the same.
Everyone likes their eggs cooked differently so keep an eye on the Shakshuka as its cooking and use the times as guidelines; various factors can affect cooking times. When served, the eggs should be still runny so that the yolks mingle with the spicy sauce.
Prep time is approximate as I've never really timed it.
A Moroccan style rice salad to serve as a side. If following a gluten-free diet, be sure that all of your spices are suitable. Adapted from a Suzanne Gibbs recipe. Cooking time is just the time required to cook the rice
Found in the cookbook From the Lands of Figs and Olives. I don't know if this is supposed to be prepared with 100% white grape juice or 100% concord grape juice. I tested with unsweetened organic concord grape juice. You also have the option of making your own grape juice: Recipe #41039. If your juice is sweetened, omit the sugar in the recipe. An ideal introduction to orange blossom water if you've never tasted it before.
This recipe is posted here for play in ZWT9 - Greece. This recipe is from website : greekfood.about.com
These delicious small pancakes are generally served as dessert, but can certainly be adapted to breakfast or brunch.
Made without milk or eggs, they are slightly crunchy. The key to getting an authentic taste is to use black currants.
Make sure to keep the pancakes nice and small. If they're too large, they will burn on the outside before the inside is done.
This sounds like a lovely, lower fat, summer salad with a bit of a twist on traditional potato salad. I've not tried it yet, but have had similar versions and have been looking for a potato salad with peas. I've actually combined three recipes here and am looking forward to giving this one a go. Prep time does not include chill time.
Note: Always slightly undercook potatoes for salads, since they keep cooking after they're drained and you don't want mushy salad. Warm potatoes soak up more dressing than cold ones.
When I was in Hawaii, the hotel I stayed in always had a large dispenser of this water in the lobby, to help rehydrate the guests after they spent too much time on the beach. I found it to be much more refreshing than plain water, as the fruit adds a very subtle sweet taste. A great recipe if you're trying to get more water into your diet. This will not taste like fruit juice, it's meant to be a very lightly flavored water. If you don't have a large drink dispenser, try making 1/2 recipe in a sun tea jar.
This sauce is commonly served in Swedish households with boiled beef and potatoes, but would also be wonderful with roast beef or steak. NOTE: do not cook the sauce any farther once you add the horseradish- it will become bitter!
This recipe is out of "Eat Caribbean". Coleslaw with cabbage and carrost is a Caribbean standard. Thsi version has the addition of shredded fresh coconut, pineapple and a spike of hot pepper; hot peppers are optional. Last 3 ingredients are for the dressing.
from All Recipes
Pain Perdu is a special New Orleans-style French Toast. The most tender version is made with wide loaves of French or Italian bread. Its great flavor comes from the orange brandy in the batter."
Owing much to the inspiration and Southern Charm of Impera_Magna, I am venturing into the world of grits and posting my first grits' recipe! Use a regional onion available where you live: Vidalia, Maui, Walla Walla, etc. however a standard yellow onion will work fine. Please, feel free to substitute another good quality (goat) melting cheese: fontina, havarti, manchego, etc. Although this recipe wouldn't win a beauty contest, it makes up for it in taste and congeniality. From the blog cooklikeachampion.