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    242 Recipes

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    There is only one other recipe like this on Food.com, but this one is a bit different in that there are no raisins and uses cardamom (very Finnish!) as flavoring. The Ålands Pancake starts off with a base of Semolina Porridge (prepared Cream of Wheat cereal), and is baked in a rectangular pan, then sliced and topped with cloudberry jam. Serving size is a guess, as the Scandi-Home source didn't provide the info.

    Recipe #504207

    Another Drambuie recipe! Found on a traditional scottish recipe website.

    Recipe #485158

    I haven't made this, but the ingredients sound fantastic. Serve with warm, crusty bread. Prep time does not include salting time of 30 minutes.

    Recipe #504260

    Sweet and crunchy - and looks great on the plate, too! A sweet ending to a Moroccan meal! You can use butter in place of the oils, but watch carefully to prevent burning. It will also alter the taste considerably.

    Recipe #502995

    Sailu says on her blog site: "Aloo Baingan is an easy to make dish from North India. Eggplant and potato make for a fantastic combo and when roasted together in a perfect combination of spices, these vegetables are a match made in heaven." I haven't tried this yet, but as soon as I have the spices it's first on my list!

    Recipe #485171

    From How2Heroes website comes this awesome basil lemonade. I know, there are dozens of recipes on this site! But this one is special, and I think its because the basil syrup is just stunning. Try it, you'll agree that its NOT just another basil lemonade. IMHO, a shot of vodka or tequila in each glass wouldn't do it any harm, either!

    Recipe #488883

    Recipe is from label of La Lechera sweetened condensed milk. The original recipe doesn't call for vanilla, but I just can't imagine a rice pudding without vanilla!

    Recipe #483094

    One of the most typical dishes in Costa Rica is Arroz Con (fill in the blank). It can be chicken, beef, pork, or shrimp. But most commonly it is made with chicken, because its affordable and many folks grow chickens in their backyards! This is my take on Arroz con Pollo - or Chicken with Rice. My housekeeper has shared her lunch with me on many an occasion, and it is always wonderful. Last week, I finally asked her how to make it and she rattled off directions. I don't know if I captured everything or not, but we think it tastes pretty good for a first try. This recipe includes a sauce called Lizano. I'm told it can be found in the hispanic section of some grocery stores in the States, or from specialty online retailers. I don't know because I never knew this sauce until we moved to Costa Rica. If I find a subsitution or a source, I'll edit this recipe to include the information. Update: Couldn't find a source, but the closest you may come is Worcestershire sauce. Just go easy on it, as Lizano is not as strong tasting as Worcestershire. Enjoy!

    Recipe #478706

    This is truly an international take on the classic quesadilla, filled with some of my favorite things! Throwing caution to the wind, its a blend of French, Asian and Carribean ingredients with a nod to the humble yet grand quesadilla. To keep the ingredient list and directions short, I've used store-bought crepes. But crepes are really quick and easy to make - so do yourself a favor and use one of the many great crepe recipes on this site! My personal preference for the cheese is brie (soooo good with the sweet sauce!) but Mozzarella is probably really good,too! This recipe was created for Raiders of the Lost Pantry game, 2013. Time does not include cooking the chicken filet. As an appetizer, these can be made in advance of your party and pan-toasted at the last minute.

    Recipe #501159

    This recipe is different from the others in that it has a special ingredient - Scotch Whiskey AND it includes both chicken and beef! The "Auld Reekie" does not refer to the soup being "smokey" but to the origins of the recipe in Edinburgh which used to be called Auld Reekie in the days of coal fires. It will, as the say, "stick to your ribs". Found on website: rampantscotland.com. COOK TIME DOESN"T INCLUDE MARINATING TIME

    Recipe #485156

    This light-as-a-feather souffle is infused with vanilla beans and fresh, fragrant passionfruit. A tip on making souffles -- always have the measured ingredients ready before cooking. And, the most important tip is to use scrupulously clean utensils when whipping the egg whites. Posted for ZWT8, found on Taste Buddies food blog.

    Recipe #484122

    A nice fresh salad - grabbed from The Daily Meal. It's portrayed as low carb, but it isn't from what I can tell! Still, it sounds great...

    Recipe #507214

    A flavorsome concoction that will take you back to the USVI's every single time! From islandflave.com. PREP TIME DOES NOT INCLUDE 4 HOURS REFRIGERATION TIME.

    Recipe #504598

    From one of my favorite cocktail websites, Tommy Bahama. This is an unusual and awesome tasting drink... think of a Margarita on steroids!!! I agree that this tasty little drink will have you saying "Ay, Caramba!" from the very first sip!

    Recipe #496658

    This is a version of tortilla soup, found in a Central American magazine called Mucho Gusto. I personally like mine with a bit of lime squeezed over it, but I'm posting the recipe exactly as written. This is also excellent (better, in my opinion) using turkey.

    Recipe #488294

    Submitted for ZWT8. These pies are finger sized and served as appetizers on Australia Day.

    Recipe #483428

    I just LOVE salt cod! This recipe is a simple but tasty dish that originates in Spain, but there are similar recipes in many hispanic countries. Don't be put off by the salt cod - it looks and smells strange at first, but the finished recipes are delicious! Time does not include 8-12 hours soaking time. NOTE: Bacalao can be found at most italian grocers. There is plastic bagged bacalao, but the best comes in a wooden crate and is sold by the piece. It gets quite pricy, but is worth the extra cost. :--)

    Recipe #483135

    This is a quick and easy recipe that is perfect for a crowd, as it doubles and triples easily. It is comfort food at its best. Even picky eaters will come back for seconds!!! From the book Pasta by Food & Wine. COOKING TIME INCLUDES 70 MINUTES OF SIMMER & BAKE TIME!

    Recipe #502420

    TIME DOES NOT INCLUDE 2 HOUR CHILLING TIME: I had a wonderful banana creme brulee recipe that I made for years. But somewhere along the line, lost the recipe. I finally came across this one from Willliams-Sonoma that is very close to what I had. I'll try it tonite and see how it goes! For a perfectly creamy custard, line the baking pan with a kitchen towel, and then add the filled ramekins and boiling water. This technique works very well when making Mexican Flan and other custards. Don't skip the tea towel!!!

    Recipe #482645

    Nothing better than Irish blue! The whiskey-soaked raisins add that extra special touch. Posted for ZWT8 Ireland.

    Recipe #485162

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