Ingredients 1 teaspoon olive oil 1 onion, chopped 1 carrot chopped 1 clove garlic, chopped 3½ cups canned chicken broth 1 teaspoon dill seeds 3 cups frozen corn kernels 1½ pounds (675 g) medium shrimp, shelled ¼ cup light cream…
Baingan bartha is an eggplant (aubergine) dish much loved all over India. This southern version of the dish is very different from northern varieties, and well suited to the cuisine of the region. Ingredients 1 ea. (1 pound / 450…
Summer Rolls, or gỏi cuốn in Vietnamese, are wraps of various ingredients in rice wafers, and are often confused with nem or spring rolls (which, in turn, are often confused with egg rolls). Ingredients 4 rice wafers (rice paper, tapioca…
Śląsko modro kapusta is a Silesian version of a side dish made with red cabbage. There also exists a version from the Greater Poland region. Serve as a side dish, normally with Silesian dumplings and roulade. Ingredients 1 kg red…
Originally posted to Foodista by user Simmer + Sauce. Foodista recipes are released under a CC-BY license. Ingredients Peanut dressing 3 tablespoons lightly roasted creamy peanut butter 2 tablespoons tamari 3 tablespoons rice vinegar 3 teaspoons tossed sesame oil 1…
Injera is a flatbread eaten in Ethiopia and Eritrea. It is made with teff flour. Teff is a tiny round grain that is grown in the highlands of Eritrea and highlands of Ethiopia. While teff is very nutritious, pure teff…
Rødkål is a dish of Danish braised red cabbage. Ingredients ¼ cup butter 5 lbs (about 2.25 kg) red cabbage, finely cut ½ cup vinegar ½ cup sugar 1 tbsp salt Procedure Brown butter lightly. Add cabbage and stir well.…
Ingredients 1 cup (7½ ounces / 200 g) crab meat 1 cup mayonnaise ½ cup sour cream 1 teaspoon lemon juice 3 teaspoons dry sherry Salt to taste Freshly-ground pepper to taste Procedure Drain, rinse, and pick over crab meat…
Kimchi (김치), also spelled kimchee or gimchi, is a Korean dish of pickled vegetables, usually napa cabbage or Korean radish and is commonly served as a side dish. It is usually fermented in a brine of anchovy sauce, ginger, garlic,…
This traditional Indian tomato gravy can be used as a base for all sorts of vegetables, boiled eggs, cubed paneer or chicken. This is often referred to as a “curry”. It is usually eaten with plain white rice or rice…
Mjeddrah is a stout lentil and rice stew, a Lebanese staple. Ingredients ½ cup brown lentils, soaked an hour or more ½ cup onion, sliced A little chopped carrot, celery, etc. (optional) 2 tablespoons olive oil ½ cup long grain…
Ingredients 6 sweet potatoes ½ cup margarine 1 cup brown sugar 2 tbsp vanilla extract ¼ cup water Procedure Preheat oven to 350 °F (175 °C). Boil yams in skins until about half done. Drain water from yams, remove skins, and cut…