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    1,402 Recipes

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    This is a copycat recipe for P F Chang's Beef A La Sichuan (Fiery pepper sauce wok-tossed with crispy strips of marinated flank steak, julienne carrots and celery).

    Recipe #512302

    This recipe is from an Indonesian market restaurant stall.

    Recipe #511701

    The term is French for grandfather. These rich dumplings are perfect for syrup.

    Recipe #510881

    These pogacsa, Hungarian for “biscuit,” are perfect for parties. You may either add the following in the dough, sprinkled on top before baking, or both - finely shredded medium-firm fresh cheeses and aged dry hard cheeses, chopped pork crackling, minced cabbage, black pepper, hot or sweet paprika, minced garlic, minced red onion, caraway seeds, sesame seeds, sunflower seeds or poppy seeds.

    Recipe #510722

    This recipe is from a supermarket handout. It is a common dish in the kitchens of Northern India and normally served with paranthas. It is good served as is or over rice.

    Recipe #510215

    Gobi Manchurian is an Indian Chinese fried cauliflower food item popular in India. Gobi Manchurian is the result of the adaptation of Chinese cooking and seasoning techniques to suit Indian tastes.

    Recipe #508887

    This is a copycat recipe off of the P F Changs website. After a single review, it has been determined that the soy sauce and vinegar are out of balance and should be switched around. Use 3 tbsp vinegar to 1 tsp soy sauce.

    Recipe #508756

    Originally thought to have been brought to Morocco, Algeria, Libya and Tunisia in the 18th century by traders from the East or across the Straits of Gibraltar from Spain, these sinful treats originally were served as breakfast items alongside vendors selling roasted lamb's head (another breakfast treat). Now available throughout the day, several of these golden rings are enough to satisfy any hungry person.

    Recipe #505600

    This is a traditional "Manje Kreyol" recipe which means it is part of the Haitian Creole culture.Extremely popular as a street food offered during holidays and celebrations.

    Recipe #505317

    This combination of pickled chile peppers, carrots and onions are offered across Mexico but is considered a Yucatan regional dish. In Spain and the Mediterranean region, Escabeche is fish, fried or grilled, with an acidic type sauce and this has influenced the Mexican version. Some offer it as a garnish while others offer it as a salad.

    Recipe #501602

    This wonderful Taste of Home recipe is quick, easy and surprisingly tasty. Versions of this salad are found all across the colder parts of Europe in one form or another. I prefer the sour cream version over the mayonnaise version.

    Recipe #499843

    This recipe is the same one used by the chefs at the Sanaa Restaurant located at Disney's Animal Kingdom Lodge. You could also make these in a cast-iron skillet over an open fire.

    Recipe #493778

    To make this dish simple to make, prepare the greens and garnishes in advance and refrigerate. Cook the noodles up to two hours ahead and keep at room temperature. At serving time, you'll just have to prepare the toppings.

    Recipe #490188

    Thai curries are brilliant combinations of curry paste, coconut milk, vegetables, and meat, seafood or tofu, punctuated by intoxicating fresh herbs. The flavors are exotic, but they're surprisingly quick to cook (15 minutes maximum) with a nearly identical technique, so they're easy to customize to your own taste with ingredients found in most supermarkets. Have fun mixing and matching to your favorite style of curry.

    Recipe #490104

    Fruit salad is a favorite dessert with Danes during the summertime.

    Recipe #486759

    Amager Stew is a traditional farmer's meal that originally comes from Amager Island near Copenhagen.

    Recipe #486757

    This quick and easy recipe is lots of fun to make and very tasty as well. Spanish chorizo is very different from Mexican chorizo but Mexican chorizo can be used in this dish.

    Recipe #485321

    This recipe is a favorite at the Almond Resorts, Barbados.

    Recipe #484434

    Whether deep molasses hued, translucent golden amber, or crystalline white, the potent beverage once called Kill Devil is a history lesson in a glass. The Dutch expelled from North-Eastern Brazil brought with them their knowledge on cane cultivation and processing as well as their ability not only to produce sugar, but also the beverage that was known in Brazil as aqua ardente or burning water. The rough and ready beverage became popular for it enlivened the social rounds of the plantocracy and soothed the miseries of the enslaved Africans. The drink in question was Rum, of course.

    Recipe #484432

    This recipe is from The Juicing Bible.

    Recipe #483383

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