The sausage sizzle is an economical community or family event, common in Australia and New Zealand. Sometimes other food items are included, such as sliced onions cooked along with the sausages and used as a condiment, and some sort of…
Ingredients 1 package (16 ounces) of sage-flavored sausage Pinch of pepper 6 eggs 1½ cups milk 4 cups cubed stale bread 4 ounces shredded cheddar cheese Procedure Brown sausage and sprinkle with pepper. Drain off excess fat, and let sausage…
Smörgåstårta or sandwich cake is a typical Swedish party dish, not to be confused with Smörgåsbord. The sandwich cake is a very rich sandwich with so much filling it resembles a cake. It is excellent for receptions and parties since…
Salmorejo is a purée consisting of tomato and bread, originating from Córdoba, Spain. It is made from tomatoes, bread, oil and garlic. The tomatoes are skinned and then puréed with the other ingredients. The purée is served cold and may…
Sabich is a popular Israeli sandwich based on what Iraqi Jews ate on Sabbath morning, featuring fried eggplant, boiled potato, and hard-boiled egg. Instead of serving the ingredients on a tray, as was traditional, sabich stuffs everything in a pita.…
Kyufteta are Bulgarian roasted meatballs. Ingredients ½ lb pork, minced (not too fatty) ¼ lb ground beef 1 onion, finely chopped ½ cup crumbled bread (preferably at least a day old) 1 egg Black pepper, ground White pepper, ground 1½…
The Reuben or Reuben sandwich is a grilled or toasted sandwich made with corned beef, sauerkraut, Swiss cheese, and Russian dressing. It is typically made with rye bread though originally it may have been served on pumpernickel bread. The origins…
Red Devils are hot, open faced sandwiches. They are a great dinner or lunch. They include all the major food groups and taste great. Their ease of preparation makes them suitable for people on the move and the recipe can…
Ingredients 1 garlic clove 6 oz (160 g) pitted Kalamata olives ⅓ cup (80 ml) chopped white onions ⅓ cup (80 ml) chopped red onions 2 tbsp (30 ml) capers, rinsed and drained 1 tbsp (15 ml) grated lemon peel…
Dubbed the “VDP QE Quornpitta”, this pitta is prepared with Quorn and is suitable for vegetarians. The contributing author noted the following anecdote: > I first came up to the idea of the pitta as I found that chopped-up Quorn…
La papa turmada is a baked potato and criolla sauce with sausage casserole, from Cucuta, Norte de Santander Colombia. Ingredients 6 large potatoes, peeled and sliced 6 hard boiled eggs 1 cup hogao with 6 sliced fried pork sausages 3…
A ‘po’ boy’ (from the name “poor boy,” as the sandwiches were traditionally given to the poor street boys by the nuns in New Orleans) is a New Orleans sandwich similar to a “sub” sandwich. They can be made with…