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    1,277 Recipes

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    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

    Tirana Fergese is the national dish of Albania, this is a vegetarian version made with peppers, tomatoes, and cheese.

    Recipe #499223

    I found a similar recipe in "Better Homes and Gardens" but they wanted me to shred up Brussels sprouts in here. Seriously? No can do. I also used raisins and dried cranberries instead of their suggestion of halved grapes.

    Recipe #499221

    We watched this being made on PBS this morning and it looked so good I have to make this soon. This recipe is from Alan Wong. He says it goes well with rice or pasta. It is my understanding that paella is a rice dish, the seafood is secondary.

    Recipe #498563

    In this recipe the whole garlic cloves are roasted along-side the pork loin while the mushrooms are sauteed on the stove top. The recipe is from my favorite celebrity chef, Eric Ripert.

    Recipe #498355

    This is the national dish of Afghanistan. In this version, stewed chicken is covered with a savory fried rice and garnished with carrots, raisins, and almonds. From justfoodnow.com.

    Recipe #498248

    This is a common dish from the African nation Burkina Faso. The salmon is stuffed and served with rice cooked with tomatoes. It is accompanied by tons of vegetables.

    Recipe #498187

    This recipe is popular in the African country of Benin. The recipe calls for shrimp powder but, if you can't find that, a little fish sauce or anchovy paste would make a decent substitute. You could also just leave it out and use a bit more salt for seasoning. Serve with steamed rice.

    Recipe #498181

    This is a very simple recipe from Botswana in Africa. It is often served with a cornmeal porridge, but polenta will also go well. Usually it is reserved for special occasions.

    Recipe #498168

    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

    This is the national dish of Angola, at least according to Wikipedia. It gets is characteristic flavor from red palm oil which gets its color from lycopene. It is also antioxidant rich and studies have shown it can help prevent heart disease by regulating the balance between good and bad cholesterol. You can find it in health food stores. Serve this dish with boiled yuca (cassava) or over rice. Prep time does not include marinating time.

    Recipe #498166

    I purchased a product called Island Ketchup. It is supposed to be from Jamaica and it is too hot because it is made with habaneros. It was sweetened with pineapple and mango puree and ingredients that I cannot pronounce. This version is still spicy and hot, but not habanero hot, if you know what I mean. You can certainly use habanero hot sauce if you like with this. It is also budget friendly and a bit more natural because it is sweetened with onions, bell pepper, applesauce, and real maple syrup. Use as you would ketchup, as a dip for fries, or a sandwich spread. Also makes a great barbeque sauce.

    Recipe #497747

    Bulgur is one of those ancient grains that is coming back into style because it is healthful and versatile. This particular salad is made with cracked wheat which cooks up fast and gives the salad a nutty flavor and chewy component. I make this with a homemade red wine vinaigrette made with extra-virgin olive oil, red wine vinegar, a little mustard (whole grain), salt and pepper.

    Recipe #497745

    I modified this recipe from one I found in "Food and Wine" magazine by Mario Batali. It is not Italian, by the way, but Spanish. His recipe called for far larger portions of chicken, but I am trying to eat less meat and more vegetables.

    Recipe #497741

    This recipe couldn't be simpler, yet the results are so packed with delicious flavor.

    Recipe #497668

    The original recipe is from "Better Homes and Gardens" magazine snd used wheat berries. I am posting it nearly as written, but please be aware that you can substitute any whole grain you want or have on hand. I eat beans or whole grains nearly every day, so, I cook up a batch (in chicken broth or vegetable broth), and store it refrigerated for up to 3 days. But I do like to vary the finished product.

    Recipe #497378

    This recipe appeared years ago in my local newspaper. The roast has to marinate 4 to 5 days in advance.

    Recipe #496978

    This is a tasty salad with a Middle Eastern flair. It also includes one of my favorite ingredients - roasted cauliflower! The idea came from "Real Simple" magazine, and it is!

    Recipe #496650

    This is a nice little snack recipe for when you want something other than the traditional nachos. It is easy to make a little or a lot of this recipe and it takes no time at all. From "Real Simple" magazine, so you know it is simple to make.

    Recipe #496337

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