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    887 Recipes

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    Posted for the Cornbread is King Challenge

    Recipe #517918

    These chicken and mushroom kotleti (Russian meat cakes) are so juicy and delicious. They’re healthier than the average chicken patty since they are loaded with mushrooms. These patties are perfect with mashed potatoes and pickles. You can also serve them as sliders (mini chicken burgers) – pickles on the side. You may also choose to wolf these down with a bowl of buttered noodles and a pickle. Part of the secret to juicer patties appears to be in the cooking method. Covering them while sautéing makes them turn out much juicier and the flavors meld together just right.

    Recipe #517533

    Popular throughout Latin America (especially in Uruguay), milanesas are thin cut steaks that have been breaded and fried. They're easy to make and perfect for a quick supper. Start with thinly sliced top round, dip slices in egg and bread crumbs, and fry for a few minutes on each side. You can make milanesas with chicken breasts too (pollo a la milanesa) - just be sure to pound them to a thin, even thickness. Steak milanesas are delicious served with chimichurri sauce.

    Recipe #517531

    The pepito is a Venezuelan street food favorite: a beef (or chicken) sandwich, drenched with sauces and condiments. The beef is seasoned with worcestershire sauce (salsa negra) and garlic. The bread is a large soft hoagie-like roll, and the condiments typically include lettuce, tomato, carrots, cabbage, and many sauces, such as guasacaca (an avocado relish, which I have posted a recipe for), BBQ sauce, ketchup, mayo, mustard, etc... The whole thing is topped off with crispy potato sticks. Unfortunately, this site would not allow me to post all of these options in the ingredient list, but please choose from these suggestions! When you buy a pepito from a street vendor, there are usually many sauces to choose from and you can customize your order.

    Recipe #517530

    Venezuelans have their own version of guacamole called guasacaca. It's more of an avocado relish, and is made with vinegar instead of lime juice, and lots of garlic. It's often served with fried plantain and yucca for dipping. There are many variations of guasacaca - some have tomato, some have hot chile peppers, and some are made with green peppers rather than avocado. Some people seem to prefer it as a salsa, with the ingredients chopped and mixed together, while others blend it until it's very smooth. Serve guasacaca with tortilla chips, fried plantains, and especially with grilled steaks and chicken.

    Recipe #517529

    These marinated potatoes are a popular churrasco side dish in Brazil, along with marinated zucchini, or other antipasto-style dishes, farofa, and garlic bread. This dish tastes even better when prepared a day ahead of time, and the potatoes will keep for up to a week in the refrigerator. Choose the smallest potatoes you can find - ideally bite size (about 1 inch in diamter). If the potatoes are slightly larger than bite-size, you can cut them in half after boiling them. Small yellow potatoes are delicious and they have a nice texture for this kind of dish, but you can use red potatoes, blue potatoes, fingerling potatoes, or an assortment of potato varieties.

    Recipe #517523

    This warming soup brings the summery flavor of basil to mid-autumn meals. Russian “kletsky” (pronounced as “klet-skee”) is a word used to name the dish known also in Ukrainian and Belarusian cuisines as “galushky”, in Italian cuisine as gnocchi, in Czech - as “knedliky” and so on. All of these dishes are flour made balls (sometimes also flattened into pillow shape) that can be generally referred as dumplings. Usually cooked in broth or milk they are popular in Eastern Europe. In Belarus and Poland they are often served with lean meatless soup or sometimes fried with onion and bacon. The main secret of dumplings is tasty broth and properly cooked dough. Soups can include combination of meatballs and flour or potato dumplings. Note: Good dumplings must be soft and fluffy. In order to achieve desired consistency, eggs and butter are added to the dough. Finely chopped herbs, spices, grated potatoes and sometimes even cereals are also added for special aroma, consistency and taste.

    Recipe #517433

    A delicious side dish that is a great way to use red cabbage.

    Recipe #517431

    I LOVE pasta puttanesca, and have made it a few different ways, sometimes even with tuna. However, this is my go-to recipe that is quite easy to put together. I have made this as a first-course for holiday dinners or for my weeknight cravings. I must say, though, that the fresh herbs are key!

    Recipe #515434

    This is like antipasto in a bowl! What's also nice about this is that it's a quick toss in the salad bowl. The dressing ingredients are tossed with the salad, which makes it so much quicker!

    Recipe #513503

    This is a recipe I've had for at least 30 years. My sister gave it to me way back when. I've tweaked it just a bit. Brown rice makes this super healthy, but I also like to use an arborio rice sometimes for a change of pace. This actually goes a long way and fills you up pretty well. Great for the diet-conscious.

    Recipe #513467

    I was going through the freezer the other day, checking to see what I had and what needed to be used soon. I found half of a cooked split chicken breast and an 8-inch stick of andouille sausage. I thought they would go nicely in a jambalaya, and then went to rummage through the fridge and the pantry for other ingredients. I only had arborio rice, which worked out nicely, and the rest of the ingredients were foraged from the fridge, as well as the pantry. It came out pretty good, so I thought I would share the recipe. (Of course, you can switch out the chicken and sausage for pretty much any proteins you have to use up!)

    Recipe #512608

    I have grown to really be fond of southeast Asian curries. This one is really good. Serve this over long-grain white rice.

    Recipe #506268

    Finely shredded coconut adds a sweet crunch to this moist, flavorful bread. I have recently learned to appreciate the great texture and flavor that toasted coconut lends to a recipe, and this is a great take on banana bread.

    Recipe #505870

    In France, meatballs are called boulettes (sounds better than meatballs), and by far the favorite versions are the spice-scented North African type. Most of the neighborhood Tunisian and Moroccan restaurants in Paris offer them, served as an appetizer or a side, or in a fragrant main-course tagine with couscous. In Morocco, Tunisia and Algeria, former French colonies, that’s what they’re called, too, at least on tourist menus; they also go by numerous other names in local languages. Jewish communities in those countries traditionally serve boulettes on Friday night for the Sabbath meal. Assorted sweet spices, along with chopped cilantro and parsley, are added to minced lamb or goat, then formed into delicate little balls. Simmered in a saffron-scented broth, they are usually accompanied by stewed seasonal vegetables.

    Recipe #505050

    From Mark Bittman in The New York Times. "This recreation of a Cambodian dish may not be entirely authentic, but it is really good, a striking balance of mildly sweet and mouth-puckeringly sour. And if you start with peeled shrimp, it is also ridiculously fast. Let the lime-and-sugar mixture cook until it is syrupy; this won't take long, about three minutes, but it will guarantee that the liquid coats the shrimp nicely."

    Recipe #505029

    Charmoula or Chermoula (Chrmla) is a marinade used in Algerian, Moroccan and Tunisian cooking. It is usually used to flavor fish or seafood, but it can be used on other meats or vegetables. Chrmla is often made of a mixture of herbs, oil, lemon juice, pickled lemons, garlic, cumin, and salt. It may also include onion, fresh coriander, ground chili peppers, black pepper, or saffron. There are many different recipes that use different spices, and the proportions vary widely. In most recipes, the first two ingredients are garlic and coriander). A Moroccan version comprises dried parsley, cumin, paprika and salt and pepper. It is the original seasoning for grilling meat and fish in Moroccan cuisine. This recipe adds easy North African flavor to beef kebabs by using a traditional charmoula marinade and was created by chef Tim McKee of Minneapolis. Use a marbled rib eye for the kebabs; it won't dry out on the grill.

    Recipe #504814

    Adapted from Vivette Castro by Kim Severson for the New York Times, March 4, 2009. Many Cubans in Miami wax lyrical about bistec de palomilla, the Cuban national steak, and debate whether lemon juice is a reasonable substitute for lime juice in the marinade. People weighed in on the etymology of the word “palomilla” and the political leanings of the late Nitza Villapol, the Cuban cooking teacher who codified the nation’s cuisine in books and on television.

    Recipe #504807

    This is an authentic recipe from Puerto Sagua, a family-owned Cuban diner in Miami.

    Recipe #504803

    Coated with a sweet and zesty spice rub, these tender pork chops get extra goodness from a rum-spiked pan sauce.

    Recipe #504799

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