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    1,277 Recipes

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    This is an Americanized version of a popular Indian dish. It is traditionally made with whole chicken parts and served with na'an and/or basmati rice.

    Recipe #437642

    Adapted from "Everyday with Rachael Ray," August 2009. Adam Perry Lang is the author of "Serious Barbecue."

    Recipe #383729

    This sauce serves as a marinade for any meat or even fish. It is also good just mixed with rice.

    Recipe #499508

    This sauce can be served over meats or vegetables, usually on a bed of rice. In northern India korma is yogurt based, however, this version is not.

    Recipe #499510

    This combination is good on any fish or any meat of your choosing. It was developed by an Afghan street vendor in NYC, Zvia. He rubs the blend all over beef, pork, or chicken 2 hours before grilling. He also likes it on tuna, swordfish, bluefish, and bass. It will give you a blackened effect. It is also delicious stirred into rice or soup.

    Recipe #499512

    This is similar to an Italian meat sauce, but it is made a little different and spiced differently. It can be served over rice, or pasta, or however you like.

    Recipe #499505

    Naan is an Indian flatbread which is popular all throughout Central and South Asia, as well as parts of Africa. This is a version that is particular to Afghanistan.

    Recipe #499504

    This is a hot, spicy salsa typically served with empanadas and other foods as a condiment. It has more liquid than, say, a Mexican salsa. Prep time does not include 1 hour "marinating" time.

    Recipe #377331

    This is a condiment common in Peruvian cuisine. It is made from aji amarillo chilies which are quite hot. They are equivalent to the cayenne pepper, tabasco pepper, and the cumari (or Chinese) pepper. So they are hotter than a Serrano, but not as hot as Thai or Indian peppers or a Scotch Bonnet or Habanero.

    Recipe #430394

    My husband is from Colombia and loves this "typical" dish. I don't really like cilantro, so I don't cook it, I add it at the end as a garnish. This recipe comes from a cookbook published in 1980 in Bogota. I translated it as best I could.

    Recipe #310138

    Ajiaco is a typical dish in Colombia. It has a lot of potatoes since Bogota is in the mountains and potatoes are plentiful. This recipe calls for yucca which can be found in the produce section or frozen (Goya). If you cannot find it, just use Yukon gold potatoes, both will all but disintegrate and thicken the broth. Corn on the cob is cut into 1 inch rounds and thrown into the soup. They are easier to cut if you rotate the corn, eventually the cob will break. Once you remove the cover, you'll get a burst of sweet corn aroma. An avocado half is served either on the side, so you can take a spoonful of avocado and dip it in the soup.

    Recipe #385005

    Paella is a perfect food for taking on a picnic since it can be enjoyed at room temperature and feeds a crowd. This version has only seafood, no chicken, and no sausages.

    Recipe #460494

    This stew is a traditional Algerian recipe called "Died b'l-Qasbour." It is seasoned with saffron and cilantro. Serve over rice or couscous.

    Recipe #423235

    Early inhabitants of Algeria were the Christian Berbers who were early cultivaters of wheat and thus semolina. Algerian cuisine is influenced by that of Arabs, Europeans, and Asians.

    Recipe #498167

    Alinos is a sort of sofrito or hagao, but without cilantro or tomatoes. At least this version has no cilantro or tomatoes in it. It is very easy to make in a food processor or blender. It keeps for one week in the refrigerator (as long as you remember to use a clean spoon each time you dip in). You will find many uses for this seasoning paste. It can be used to season masa, rice, stews, or soups. This flavor combination complements many different cooking styles and tastes. For longer storage, try spooning it into ice cube trays to freeze. Once frozen, just pop them out and store in a plastic freezer bag.

    Recipe #508695

    From cooking dot com. Recipe created exclusively for by Bruce Aidells. Can be made one day ahead and stored in the refrigerator.

    Recipe #453267

    These little treats are usually eaten as a snack, with afternoon cocoa or for breakfast. Traditionally they are made with a non-pasteurized milk cheese, but here cottage cheese is used since it is readily available in the US and is similar in taste and texture.

    Recipe #448689

    This recipe adapted from an old cookbook. It is a fancy title for noodles with crumb and egg topping.

    Recipe #362393

    This is a Morroccan recipe for homemade almond butter. Making it yourself lets you control the sodium and oil content. Store in an airtight container for use in place of peanut butter for a change of pace.

    Recipe #354791

    This is a recipe Mario Batali shared with "Food & Wine" magazine.

    Recipe #437941

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