Chicken Burritos with Mojo
Chicken Burritos with Mojo
The origin of the burrito and how it got its name is the matter of some dispute. What we do know, is that sometime in the late 19th century in Mexico, people began wrapping food in tortillas to create a hand-held food that was both delicious and easy to consume. The burrito, and its little brother, the taco, were destined, like the sandwich, to become one of the world’s most popular foods.
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Pernil al Horno
Pernil al Horno (Roasted Pork Shoulder) with Lime-Cilantro Adobo
In Puerto Rico holidays are often celebrated with this dish. Traditionally the marinated was slow roasted over coals for hours on a spit until the meat was falling off. This version, roasted in the oven for 3 to 4 hours, will create the same fork-tender result, and utilizes the same adobo-style marinade.
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Calamari Fritti (Fried Calamari)
Calamari Fritti (Fried Calamari)
There is no better way to prepare calamari, in our humble opinion, than breading it and frying it. I love to dips the fried calamari rings in a Thai garlic-pepper sauce. This recipe is Tyler Florence’s take on the dish which takes on an Italian personality by utilizing a basic tomato sauce for dipping. Or for a variation try Tyler’s Jalapeño Aioli for dipping.
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Pomodoro (Tomato) Sauce
Pomodoro (Tomato) Sauce
No sauce is utilized more frequently in Italian cuisine than salsa Pomodoro, the quintessential Italian tomato sauce. This is chef Tyler Florence’s recipe for a basic Pomodoro sauce.
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South Carolina She-Crab Soup
South Carolina She-Crab Soup
Scottish settlers brought their bisques and chowders to colonial America and the blue crab which is plentiful along the Carolina coast was the perfect ingredient for these dishes. The name “she-crab” relates to the addition of crab roe as a garnish to the dish which according lore was created by the butler to the mayor of Charleston, South Carolina, at his employer’s request to “dress-up” the crab bisque at a dinner for visiting President William Howard Taft circa 1909.
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Thomas Keller’s Split Pea Soup
Thomas Keller’s Split Pea Soup
When we were looking for the world’s best split pea soup recipe we were torn between one that was a hack of famed chef Thomas Keller’s recipe and one from the Barefoot Contessa, Ina Garten. They were both very different. Garten’s recipe is a little more rustic. The other, a hack of Keller’s recipe by Steve at Oui, Chef, was a more elegant rendition, like one you’d find on the menu at a fancy French restaurant. We loved both the recipes and they were significantly different so we did the obvious. We published them both. This is Steve’s rendition of Keller’s recipe.
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Herb Marinated Pork Tenderloin
Herb Marinated Pork Tenderloin
This recipe for Herb Marinated Pork Tenderloin comes from celebrity chef, Ina Garten. It’s simple and quick. Although the recipe calls for marinating the pork for three hours or more the preparation and cook time is only 25 minutes.
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Corned-Beef and Cabbage
Corned-Beef and Cabbage
Corned-beef and Cabbage is a dish that’s consumed by Irish-Americans on St. Patrick’s Day every year, but has very little connection to Irish cuisine. Salt-cured meats have existed for centuries, but the popular modern-day product, with its distinctive pink tint from nitrites added to the curing brine, became popular in colonial America among the immigrant Irish population, mostly in New York, as a replacement for bacon, which was a staple in homeland Ireland.
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Pork Chops with Spiced Apples and Raisins
Pork Chops with Spiced Apples and Raisins
Looking for a way to dress-up some pork chops? Adding some spice and fruit is always a good approach. This recipe, adapted from a recipe by celebrity chef, Tyler Florence, uses our Chinese Spice Blend and apple cider to kick-up the flavor quotient in the recipe.
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Spinach with Roasted Garlic
Spinach with Roasted Garlic
When we were looking for delicious but simple recipe for sautéed spinach we were inspired by this offering from successful chef Nancy Silverton. Five Ingredients. Spinach, olive oil, garlic, and lemon zest, with a bit of heat from two chili peppers, create a timeless take on sautéed greens.
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Peach Cobbler
Bourbon Peach Cobbler
Whether cobblers are English or North American in origin is somewhat unclear. They became very popular in English colonial America as a replacement for steamed puddings, which required ingredients and cooking vessels not readily available to the colonists. But cobblers are popular to this day in both England and the USA, especially as desserts in the southern United States. This recipe combines our preferred ingredients for a cobbler, peach and bourbon. Yumm.
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Rustic Split Pea Soup
Rustic Split Pea Soup
From India to Connecticut, they’ve been serving up spit pea soup for decades. This is a basic, although delicious, recipe. Experiment by adding small amounts of our spice blends such as the Indian Spice Blend, Garam Masala.
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Steak tartare mediterranean
Steak Tartare Mediterranean
Steak tartare is often associated with Parisian bistros, but it’s really a cinch. Just ask the butcher for prime and you’re halfway there. Why? Because other than a sharp knife or grinder you don’t need much else. The best food is simple – and tartare couldn’t be more.
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Raw cinnamonny cupcakes
Raw cinnamonny cupcakes
There is an ongoing discussion as to the origin of the cupcake. Was it named after being a cake in a cup? Or because the portions of ingredients were measured in cups? And what’s the difference between a cupcake and a muffin? So many questions… guess there’s only one way to find out – let’s get cooking!
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Mayonnaise
Chili Mayonnaise
Legend has it that on the 5th of May, 1911, a ship carrying 20,000 jars of mayonnaise on course to Mexico was lost at sea. The people of Mexico were so devastated by the loss that a national day of mourning was declared, and is still observed to this day; Sinko de Mayo – never forget.
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Gremolata
Gremolata
A simple yet scrumptious Italian garnish of raw, finely chopped garlic, parsley and lemon zest traditional to Ossobucco alla Milanese. Most often sprinkled over slow-cooked braised meats – you’ll find it adds a packed punch to tasty treats such as seafood, mozzarella and vegetables.
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Chocolate cake with jelly
Chocolate Cake with Jelly
Do you have a day or two up your sleeve? If so, challenge yourself to create this divinely delicious recipe that was made for kings and queens. Legend has it that that the master of this chocolate creation rules the four corners of the kingdom… or at least the four walls of the kitchen. Recipe created by Johan from http://matgeek.se/.
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Ricotta Fritters
Ricotta Fritters
At first we wanted to make a provolone patty with pea & pepper pesto and penne pasta. But then we realized that alliteration has no place in great tasting food. So we created ricotta fritters with sweet pea & onion pesto and zucchini noodles instead. Doesn’t have the ring to it, but it tastes so much better.
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Strawberry cheescake
Strawberry cheesecake
Arnold Schwarzenegger is a… hold on, we know what you’re thinking, “what has he got to do with cheesecake”, right? Let us tell you. The ex-governor of California shares his birthday with national cheesecake day. So next time you’re biting into a delicious, creamy cheesecake on the 30th July, remember to blow out a candle for the big man. Recipe created by: Linda Lomelino from http://call-me-cupcake.blogspot.com/‎
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Almond Pancakes
Almond Pancakes
The first pile of pancakes wasn’t found in a diner somewhere along the American west coast as one might think. It actually dates back to 1497 BC, found in an ancient tomb in the late 70’s somewhere in the outskirts of Cairo. The mural portrayed a group of people fighting. After some professional dusting it became clear what caused the fight. The last pancake.
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Ramen Noodle Soup
Ramen Noodle Soup
Philosophy time! What came first? The chicken or the egg? In our savory world they pretty much hit the plate around the same time. Or at least in this recipe. Before we let you to it, remember: A perfect soft-boiled egg and crispy chicken go together like Sriracha and… basically everything.
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Raspberry pancakes
Raspberry pancakes
If you skim down the recipe and see the words: berries, chocolate, almonds and maple syrup – you know you’re onto a good thing. If you then glance back up and see that the title is pancakes – you know you’re onto an even better thing. Need we say more? Recipe created by Dorian Nieto from http://doriannn.blogspot.fr/
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Black kale pizza
Black kale pizza
You know when you learn something that changes literally everything? Hold on to a chair or a stable friend. It’s about to happen right now. In a recent survey we learnt that pizzas actually prefer being cooked on the back of frying pans rather than in ovens. So now it’s settled. It’s not just humans that care about an even tan.
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Naan bread with hummus
Naan bread with hummus
Hummus is often connected to ancient historical figures such as Saladin. The first Sultan of Egypt and Syria, and who led Muslim opposition to the European Crusaders. But, of course, none of that can be truth. Had hummus existed back then, Saladin would have spent his time feasting, not fighting.
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Nut Wedges
Nut wedges
A featured recipe by Green Kitchen Stories. There are two kinds of people. Those who dip and those who don’t. Supposedly the people who dip all kinds of food live approximately 4-6 years longer. So what are you waiting for? Life is out there! Make those chewy nut wedges. Melt that dark, rich chocolate – and dip away! You won’t regret it.
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Parsnip Soup
Parsnip Soup
Rumor has it that in the 1700s, the then French King was so obsessed with himself that he had his chefs create a soup that would allow him to see his own reflection in the bowl. As a result, consommé (clear soup) was born. For those less vain, try this healthy and delicious alternative – almond, garlic and parsnip soup! Recipe created by David and Luise from http://www.greenkitchenstories.com/
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Beetroot Muffins
Beetroot Muffins
A featured recipe by J’veux être bonne. Repeat after us: Churv. Chevreeei. Chavry. Tch… ah forget it, we’re done. The point with this exercise was to get you to know all of the ways you shouldn’t pronounce the name of the beetroots best friend, chèvre. Che-v-rrrr. Just taste those letters. They taste kind of nice, huh? Especially when grilled with some honey sprinkled on top of them.
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Mussel Soup
Mussel Soup
A featured recipe by dagmar’s kitchen.Did you know that every mussel in all of the deep oceans of the world actually have the same thing on the top of their bucket list? To experience Jerusalem before they go. So you could see this recipe as a fulfillment of dreams. Both for them and you.
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Indian Spice Blend (Garam Masala)
Indian Spice Blend (Garam Masala)
Garam masala translates roughly as “heat mixture” in the sense of body heat and like Chinese 5 Spice Powder was likely concocted based on the belief that the mixture could raise body temperature or otherwise contribute to wellness. Both have very similar ingredients, with the Chinese blend being slightly sweeter. Garam Masala is used in many traditional recipes throughout all Indian cuisines and other Asian cuisines in the region.
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Vietnamese coffee cake
Vietnamese coffee cake
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Börek stuffed with Potatoes, Onions and Fennel
Börek stuffed with Potatoes, Onions and Fennel
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Philippine Lumpia
Philippine Lumpia
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Vegetarian bánh xèo
Vegetarian bánh xèo
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Indian English Spice Blend (curry powder)
Indian English Spice Blend (curry powder)
You won't being seeing curry powder in any authentic Indian recipes. Curry powder is a spice blend unique to locales outside of India. Rumor has it that during the British colonization of India, a British officer asked a merchant to throw together a mixture of Indian spices to take back to the motherland just before boarding the ship. The practice became a norm and soon the spice blend containing a full battery of Indian spices became an integral part of English cuisine.
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Paprika Oil
Papikra Oil
This intensely colored, flavored oil adds depth to many dishes. It can be served with bread for dipping, or drizzled on grilled vegetables and fish. We use a spicy, smoked paprika from Spain. Sometimes we add some punch with other ground chiles, such as cayenne, and change the name to Sangre del Diablo (Devil's Blood).
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Original Green Goddess Salad Dressing
Original Green Goddess Salad Dressing
Green Goddess dressing was conceived by chef Philip Roemer at the restaurant at the Palace Hotel in San Francisco sometime around 1923 in honor of a popular stage play of the same name (The Green Goddess). It became hugely popular in the USA when made commercially available in a bottle by U.S. food purveyor (selling mostly salad dressings) Seven Seas.
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Sole Meunière
Sole Meunière
Luckily, this dish is easier to make than it is to pronounce. The sole, lightly dredged in flour, is sautéed in brown butter, lemon and parsley. This simple dish has been around for centuries and will likely be around for several more. When prepared in a restaurant the dish is typically deboned and plated at the table. We suggest taking the easy route and preparing it with filets.
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Veal Piccata
Veal Piccata
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Baklava pasam-baklava.de
Baklava
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Rum Raisin Ice Cream
Rum Raisin Ice Cream
Although Italian gelato flavored with wine and Muskat grape raisins has been a popular dessert item for centuries, it took the advertising savvy of New York based ice cream manufacturer Hagen-Dazs to make the ice cream an international phenomenon. I went through a Blue Bell Cookies and Cream stage for a short period in my life. I think once I gobbled down a half gallon of the stuff in one sitting. But for the better part of three decades, if and when I pull a pint of ice cream from the convenience store freezer it is invariably the rum raisin flavor. Only one thing can beat it. Homemade rum-raisin ice cream. Enjoy.
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Blondies
Blondies
Is it true that men prefer blonds? Well I can’t speak for all men but I prefer variety. These blondies are yum, dum, delicious. But our Brownies and our Colorados (Red) make life all the more interesting. And if you’re a glutton for variety why not try our Strawberry Blondies.
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Boston Cream Pie
Boston Cream Pie
Well, Boston Cream Pie, created as a signature dish at the Parker House Hotel in Boston isn’t really a pie. But that doesn’t detract from its popularity or staying power. it’s such a simple dessert. Perhaps that’s the very reason it’s a classic.
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Cherry Clafoutis
Cherry Clafoutis
A cherry clafoutis is a classic French tart filled with a custard poured around beautiful, red cherries. It’s as beautiful as it is tasty.
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Steak Diane
Steak Diane
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Peanut Butter Cookies
Peanut Butter Cookies
Peanut Butter. Cookies. That pretty much sums it up. Yum.
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Butterscotch Pudding from BonAppetit
Butterscotch Pudding
It’s anyone’s guess exactly who whipped up the first butterscotch flavored pudding. We’re not even sure how the candy got its name other than the obvious. It’s from Scotland and it contains butter. Name controversy aside, no one disputes that the scorched caramel flavor of anything labeled butterscotch renders it delectable. It’s easy to make pudding from box. But try making it from scratch. You’ll never go back to boxed again.
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Pistachio Financiers
Pistachio Financiers
The simplest little things in life are often the best. Financiers are not complex. They are simply a delicious buttery little cake. It’s the simplicity that makes them so darn special. Serve up a batch with Earl Gray tea at your next tea time event. Or just whip up a bash late at night and devour them all within an hour of pulling them from the oven. Choice is yours.
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Murgh Korma
Murgh Korma
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Chocolate Mousse vanillyn
Chocolate Mousse
The unsurpassed rich flavor of chocolate with a cold silken texture creates a combination that is undeniably heavenly. With the advent of the electric beater, making a mousse has become something you don’t have to be French chef to master.
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Pain au Chocolate
Pain au Chocolate
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Lemon Soufle bbc.co.uk
Lemon Souflé
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Baked Alaska sheknows
Baked Alaska
Legend says that the chef and Delmonico’s in New York created the dessert to commemorate Alaska becoming a US territory in the late 1800’s but there is little evidence to confirm that theory. Desserts with frozen centers surrounded by baked merengue (which shields the interior from the heat of the oven and/or blow torch) had existed since the early part of the 19th century though. Whatever the source, no one can deny that the contrast between the frozen interior and the browned merengue creates a unique dessert.
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Penne alla Vodka
Penne alla Vodka
Wouldn’t you know it. One of the top five pasta dishes of all time is a concoction for which the USA and Russia can take credit. Mixing cream and tomato sauce isn’t normally something anyone, especially an Italian, would attempt. The acidic tomato sauce causes the fats in the cream to separate. The result is neither tasty nor visually attractive. But adding a swig or so of vodka to the sauce, which New York restaurant owner Luigi Franzese did quite by accident one night, magically prevents the sauce from separating and coaxes some otherwise hidden flavor from the tomatoes. The fusion has created a recipe for the ages.
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Coquilles St Jacques
Coquilles St-Jacques
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Key Lime Pie
Key Lime Pie
Key Lime Pie invariably leads to odd behavior that is hard to explain. After the first bite you’re thinking, “This is a bit tart” and depending on the recipe, you might have to pucker a bit from the tartness of the filling. But within minutes your looking over your shoulder to see who’s looking as you move another piece from the pie plate to your plate. Odd behavior indeed.
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Kheer
Kheer
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Indian Spice Blend (Garam Masala)
Five Cs Master Spice Blend
Our Five C's Master Spice Blend is the foundation for four (possibly more in the future) of our other Spice Blends. It utilizes five spices which are used in spice blends throughout Asia and Africa.
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Cajun Spice Blend (cajun)
Paprika Master Spice Blend
Our Paprika Master Spice Blend is the foundation for three (possibly more in the future) of our other Spice Blends. It utilizes paprika, spices and herbs that are used in spice blends throughout Iberia, Latin America, and in Louisiana Cajun cuisine.
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Mango Lassi
Mango Lassi
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Tourtiere
Tourtière
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Preserved Lemons
Preserved Lemons
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Blanquette de Veau
Blanquette de Veau
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Mushroom and Barley Soup
Mushroom and Barley Soup
On the culinary food tree barley sits at the base of the tree, being about the only grain that existed for several millennia prior to the cultivation of wheat, corn, oats and other more popular grains in the modern world. It is still quite popular in Asia and the Middle-East. The use of barley with wild mushrooms creates a rich, earthy flavor and texture that turns a soup into something worth serving as the featured item in a meal.
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Braciola
Braciola
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Tortilla Espanola
Tortilla Española
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Chicken Noodle Soup
Chicken Noodle Soup
The Campbell Soup Company reports that it sells more than 200 million cans of chicken noodle soup each year. Any kid growing up the USA during the mid-20th century had more than their fair share of both Campbell’s Chicken-Noodle Soup and the iconic Campbell’s Tomato Soup. I was among that group of youngsters. I was a finicky eater and Campbell’s chicken-noodle was on the short list of foods I was willing to eat. I wouldn’t even consider opening a can of soup today. Of all the prepared foods you can buy in a can, few are more lacking, when compared to the real-deal than chicken-noodle soup. Real broth. Real noodles. And real chicken. If you’ve never made a pot of chicken-noodle from scratch be prepared to be enlightened.
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Twice-Baked Potatoes
Twice-Baked Potatoes
The concept is pretty simple. Bake a potato. Scoop out the starchy pulp. Mix it up with your choice of tasty things. Load it back into the “skin” and bake it a little longer, allow the mixed stuffing to melt and meld. In the USA the most common items mixed in are cheese, chives, and bacon (all popular topping on baked potatoes). The get a little more creative in England, throwing curried chicken and baked beans into the mix. The result is an economical and utterly delicious appetizer or main course (depending on the size of the spud).
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Poutine
Poutine
There is no more iconic food in the French province of Québec that poutine. The first batch of fries and cheese curds is said to have been created when a customer of a restaurant in Warwick, Québec called L’Idéal, wanting to take some food “to-go” asked the proprietor to throw some fries and curds into a bag. Legend has it when yr owner, Fernand Lachance peered into the bag after the two ingredients were mixed together, he remarked, “This is a “poutine”, which is French Canadian slang for a “mess”. Apparently this mess became quite popular and the combination of fries and curds became a common feature in restaurants throughout Québec. A few years later in 1964, Jean-Paul Roy, owner of a restaurant in nearby Drummondville, Quebec, noticed a few of his diners ordering a side of cheese curds to French fries covered in gravy, a signature dish at the restaurant. Roy soon added the three-ingredient combo to the menu and the rest is culinary history.
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Caesar Salad
Caesar Salad
When Caesar Cardini, an Italian immigrant who owned and operated a restaurant in Mexico (just over the border from San Diego), was running low on food he concocted this salad from what was left in the kitchen after a busy 4th of July in the year 1924. He made the salad tableside, tossing the romaine lettuce with the dressing just prior to serving. The dramatic flair from the tableside preparation and the addictive dressing became wildly popular. Stars of film would drive all the way from Hollywood to Mexico just to have Caesar’s famous salad. The word spread and soon the Caesar Salad became the world’s most well-known salad.
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Spicy Mustard and Fruit Preserves
Spicy Mustard and Fruit Preserves
A common staple in Northern Italian cuisine, mostarda di frutti (sometimes referred to merely as mostarda) is a condiment similar to a chutney, made with sweetened fruit, and containing mustard flavoring giving it a bit of heat and spiciness. The fruit is usually in large slices or pieces than a chutney. It is often used as an accompaniment to boiled, braised or roasted meats but has recently gained favor as a condiment served with cheese platters or tablas.
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Gougéres
Gougéres
I could spend an hour or so explaining the history of these little fellas but all you really need to know as the gougéres, savory little cakes made of puff pastry and cheese, are, and have been an integral part of French cuisine for a very long time. There appears to be quite a variety of recipes resulting in a slightly different pastry according to personal preference. This one is based on a recipe from perhaps the world’s most renowned restaurant chef, Alain Ducasse.
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Bobotie
Bobotie
This dish is immensely popular in South Africa. It is the result of a melding of cultures. You can thank the Malay slaves for bringing the foundation of this dish to South Africa from the Dutch colonies in Indonesia. Enter stage left the Dutch settlers that insisted on adding some sweetness to the mix in the form of raisins. And the finishing touch, the curry spices brought to the dish by Indian immigrants. This is a wonderfully complex and comforting dish.
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Spaghetti alla Primavera
Spaghetti alla Primavera
When you think of things to pair with spaghetti, most likely meatballs, a Bolognese sauce or clams come to mind. This dish was thrown together on a lark during a holiday in Nova Scotia when chef-owner of the renowned Manhattan restaurant, Le Cirque, Sirio Maccioni, was asked to prepare something other than the seafood and meats they had been serving guests over the past week. Someone asked, “Can we have pasta?” So Maccioni combined a classic Alfredo with some fresh vegetables.
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Monte Cristo
Monte Cristo
You will often see descriptions of a Monte Cristo as being a variation of a Croque Monsieur. True. It has ham and cheese. But so does a club sandwich. Truth be told, a Monte Cristo is unique. Ham and cheese is sandwiched between two slices of classic pain perdu (known as French toast in English), bread dipped in milk and egg and pan fried. It is often dusted with powdered sugar and served with syrup for dipping. It’s the mix of savory and sweet that makes the Monte Cristo one the world’s most interesting and tasty sandwiches.
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West African Peanut Stew
West African Peanut Stew
West African Peanut Stew is perhaps the world’s best use of peanut butter. This stew is spicy, hot, sweet, and delicious. If a complex flavor profile is at the top of your list for what makes a recipe great, then you’re going fall in love with this one.
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Saag Paneer
Saag Paneer
Fresh out of paneer? No fear. We show you how to make your own. It’s relatively simple. You can then use it for this recipe or other classic Indian vegetarian dishes like this one.
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Locro
Locro
I experienced my first bowl of Locro about a decade ago in a restaurant called La Querencia in the barrio of Recoleta in Buenos Aires. It’s something I order every time I return to the restaurant. The soup, with hominy and white beans, and pieces of pancetta and spicy chorizo sausage, is one of the vestiges of Argentina’s indigenous population, the Quechua, that still remains today.
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Chicken Liver Pate
Chicken Liver Pate
Pâté has been around centuries, satisfying the quest of butchers to make use of the less desirable cuts and fat of a butchered beast. Exactly when and how this peasant dish moved into the realm of high cuisine is anyone’s guess. Elaborate preparations of terrines and pâtés are still immensely popular among all classes in Europe, especially France which has a sort of love affair with the dish.
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Buffalo Wings
Buffalo Wings
Although the reason for the creation of the first batch of wings by Maria Bellissimo, proprietor of the Anchor Bar in Buffalo, New York, is not conclusively known, a platter or sack full of the crispy pieces of an otherwise unutilized portion of the yardbird has become a worldwide snacking favorite. Hot wings are enjoyed while watching sporting events worldwide. Whether it be a soccer match in Buenos Aires or Tokyo, a rugby match in Sydney or Capetown, or a the Super Bowl in all those places plus some, you can find fans with a glass of beer and a wing in hand. Here’s something close to what we believe is the classic preparation.
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Mulligatawny
Mulligatawny
Mulligatawny is an English soup based on a Indian recipe. The name derives from Tamil, roughly translated as pepper-water. The soup has become a part of English cuisine, although still not quite as popular as the ubiquitous fish and chips. Chicken or lamb broth and sautéed onions, is thickened, and flavored with curry powder and nutmeg to create this English favorite.
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Major Grays Chutney
Major Gray's Chutney
Mulligatawny is an English soup based on a Indian recipe. The name derives from Tamil, roughly translated as pepper-water. The soup has become a part of English cuisine, although still not quite as popular as the ubiquitous fish and chips. Chicken or lamb broth and sautéed onions, is thickened, and flavored with curry powder and nutmeg to create this English favorite.
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Senate Bean Soup
Senate Bean Soup
Up on Capitol Hill they serve up pots full of Senate Bean Soup every day in the Senate dining room. The concoction of navy beans, onions and ham hocks, and in an alternate recipe, the addition of celery, parsley and garlic, has been served up every day in the Senate dining room for about as long as the legislative body has existed.
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New England Clam Chowder
New England Clam Chowder
Chowders have existed for centuries and were especially popular among fishermen along the French coastline. The word, in fact, derives from the French word, chaudière, a large cauldron in which the dish is prepared. Seafood chowders became popular in colonial North America as a means of utilizing the clams harvested along the Eastern seaboard and the cured bacon that was one of the few other proteins in the colonial diet.
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Kibbeh
Kibbeh
Middle Eastern kibbeh is a finely ground paste of bulgur, onions, and lamb or beef, which is formed into patties or balls, filled with coarsely ground, sweetly spiced meat, onions, and pine nuts, and deep-fried.
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Mast-o Khiar
Mast-o Khiar
Mast-o Khiar is the Persian/Iranian version of the yoghurt based sauce that accompanies so many middle-eastern dishes. It is very similar to Tzatziki, the Greek version which adds garlic in most recipes.
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Lahmacun
Lahmacun (Turkish Flatbread with Lamb and Tomato Topping)
Lahmacun is a Lebanese flatbread with a lamb and tomato topping. It can be served as a main course or cut into smaller portions for hors d’oeuvres.
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Baba Ghanoush
Baba Ghannoush
Right up there in the running as the emblematic middle-eastern dish with hummus, is distant relative, baba ghannoush.
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Roux
Roux
A roux is paste consisting of equal portions of flour and/or butter or vegetable oil cooked over medium heat until a paste if formed. The roux is used to thicken and provide some flavor to sauces, gravies, soups and stews. When cooked to a light beige color the roux is referred to as a blonde roux. With continued cooking over low to medium heat the roux is rendered a caramel color similar to peanut butter. At this stage the roux is referred to as a brown roux.
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Bechamel Sauce
Béchamel Sauce
Béchamel Sauce, also colloquially called a white sauce, is one of the five classic French mother sauces from which a host of other sauces are made. But the sauce has great utility as is, being a key ingredient in many recipes such as macaroni and cheese and Greek casseroles such as moussaka and pastitsio.
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Veloute
Velouté
Velouté is one of the five mother sauces of French gastronomy which form the base for other daughter sauces such as Bercy, Poulette, and Supreme. A blonde roux is supplemented with either fish or chicken stock. It can be adapted to give a new personality to any fish or chicken dish.
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Espagnole Sauce
Espagnole Sauce
Espagnole is the darker and more complex sister to Velouté that typically uses a veal or beef stock, combined with aromatics and a dab of tomato paste. It is combined with other elements to create a compound sauce, the most notable of which in French cooking is a demi-glace.
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Hollansaise Sauce
Hollandaise Sauce
Hollandaise is one of the five mother sauces in classic French cooking, and is utilized by itself as a sauce (e.g. Eggs Benedict) or as the base for a compound sauce such as a Mornay sauce. It is traditionally made as shown in this recipe, however, we recommend using our immersion blender method, to increase the odds of success with this sauce (and to make it quite a bit simpler).
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Grilled Watermelon, Avocado, and Shrimp Salad
Grilled Watermelon, Avocado, and Shrimp Salad
I had recently purchased some watermelon to utilize in a watermelon, avocado and feta cheese appetizer and was wanting use up what I have left from that adventure. Grilling the watermelon and combining with shrimp in the salad sounded like the perfect way of utilizing that juicy melon.
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Shaved Cauliflower and Radicchio Salad
Shaved Cauliflower and Radicchio Salad
We’re always looking for ways to use cauliflower. Here’s a great recipe that combines shaved florets of cauliflower with spicy Aleppo pepper flakes. The recipe calls for crisp, raw slices of cauliflower but I prefer to lightly blanch the florets and chill them before mixing the ingredients.
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Gourmet Potato Salad
Gourmet Potato Salad
Ah, potato salad. When I was a student in law school, students could purchase homemade potato salad that was sold in the lobby of the student union building by the female student association as a fundraiser. I would wait until the line had dwindled to nothing, then I’d then haggle with them to buy up the rest of the bowl. I’d end up with a big plate full of cold, tasty potato salad for 50 cents. Those were the good ole days. This gourmet version reminds me a bit of that beautiful homemade concoction those girls would peddle.
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Moroccan Orange and Radish Salad
Moroccan Orange and Radish Salad
This unique Moroccan Orange and Radish Salad, combining sweet oranges with the crisp, peppery taste of radish, will score points for creativity.
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Butter Lettuce Salad with Pistachios and Orange Crème Fraîche Dressing
Butter Lettuce Salad with Pistachios and Orange Crème Fraîche Dressing
I love the combination of the delicate butter lettuce with the pistachios, citrus and crème fraiche in this outstanding salad. I keep pistachios on hand just in case I get the urge to whip this salad up on short notice.
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Watermelon Radish Ahi Tuna and Snap Pea Salad
Watermelon Radish Ahi Tuna and Snap Pea Salad
Finding these gorgeous red meat heirloom radishes might be a bit of task. Local producers are now beginning to provide these heirlooms at farmer’s markets and you can often find them in the big international markets. But you can use any big, sweet radish or turnip in this recipe but the presentation won’t be quite as dramatic.
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Charred Squid with Citrus and Fennel Salad
Charred Squid with Citrus and Fennel Salad
Had some calamari I’d scored on a recent visit to the fish vendor and wanted to find a unique way to use it. The fried calamari rings just didn’t sound dramatic enough. This recipe was the perfect choice. The smoky charred squid was perfectly complemented by the contrasting flavors of the citrus and the fennel.
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Three Beet Salad
Three Beet Salad
I had recently planted three heirloom beets and was looking for some recipes to showcase my harvest. The Chioggia golden, and Detroit red beets make this salad as beautiful on the plate as it is no the palette.
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Grilled Octopus with Chickpeas, Cherry Tomatoes, and Anchovy Vinaigrette
Grilled Octopus with Chickpeas, Cherry Tomatoes, and Anchovy Vinaigrette
I recently found a fresh seafood purveyor and wanted to try my hand at come new recipes for octopus. This one was a resounding success. No leftover, I guarantee.
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Cilantro and Lime Chicken with Grilled Corn and Black Bean Salad
Cilantro and Lime Chicken with Grilled Corn and Black Bean Salad
With the Latin American flavors I favor I created a main course salad that was as healthy as it was delicious.
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British Herb Blend (British)
British Herb Blend (British)
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French Herb Blend (French)
French Herb Blend (French)
You’ll notice that Western Europeans don’t use many spices in their recipes. But they do make use of herbs. We urge using fresh herbs when possible but sometimes you might not have a batch of chervil sitting around so the next best thing is using one our herb blends. Our French herb blend is a ground dry mixture of the most used herbs in French cuisine.
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Italian Herb Blend (Italian)
Italian Herb Blend (Italian)
You’ll notice that Western Europeans don’t use many spices in their recipes. But they do make use of herbs. We urge using fresh herbs when possible but sometimes you might not have a batch of chervil sitting around so the next best thing is using one our herb blends. Our Italian herb blend is a ground dry mixture of the most used herbs in Italian cuisine.
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Aegean Spice Blend (aegean)
Aegean Spice Blend (aegean)
We’re partial to Greek cuisine and the whole Greek dining experience. It likely has something to do with how the Greeks drink Ouzo, eat flaming cheese and throw (and break) plates to amuse themselves. Or possibly it’s the fresh flavors, the use of cinnamon in savory dishes and that fabulous salty feta cheese. This spice blend captures the heart and soul of the cuisine of that region.
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Middle Eastern Spice Blend (Za'atar)
Middle Eastern Spice Blend (Za'atar)
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Spanish Spice Blend (pincho)
Spanish Spice Blend (pincho)
Our Spanish Spice Blend brings all the great flavors of Spain's most emblematic dish, paella, into a dry powder mixture. Use it to impart the flavor and aromas of Spanish cuisine into all your soups, stews and sauces.
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Mexican Spice Blend (chili powder)
Mexican Spice Blend (chili powder)
Unlike our Spanish, Latin and Cajun Spice Blends, our Mexican Spice Blend relies on the deep and smoky flavor of ancho chili powder rather than the milder and sweeter paprika used in those other blends. The heavy dose of cumin gives that characteristic aroma and the cayenne gives it the heat that you’d expect from anything connected to Mexico.
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Cajun Spice Blend (cajun)
Cajun Spice Blend (Cajun Essence)
The cuisine of Louisiana in the United States has heavy Spanish, French, African and native Indian influences. The Cajun and Creole cooks use a paprika based spice blend with a big dose of cayenne that brings the heat to the gumbos and étouffées that are so central to the cuisine. This is our rendition of that spice blend.
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Latin Spice Blend (aliño completo)
Latin Spice Blend (aliño completo)
In Chile and in neighboring Argentina, they don't use many exotic spices, perhaps due to the heavier German and Italian influences. But Chile does have a spice blend that is based on paprika (known as pimentón in Spain) that is used to season soups and stews. This is our version of that mixture.
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Jamaican Spice Blend (jamaican jerk)
Caribbean Spice Blend (Jamaican Jerk)
The flavors of Caribbean cuisine are among the most unique in the Americas. African, Chinese American-Indian slaves, and of course, British and Spanish colonists all have had an impact on cuisine in the region, as have locally harvested foods, most notably the Scotch bonnet pepper, which is 20 times more potent than a jalapeno pepper.
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Chinese Spice Blend (Five Spice)
Chinese Spice Blend (Five Spice)
There are two prevailing theories as to how this mixture of spices got its name and neither one is based on the number of ingredients. In fact, 5 Spice Powder often is made with more than five ingredients.
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Moroccan Spice Blend (Ras el Hanout)
Moroccan Spice Blend (Ras el Hanout)
Ras el Hanout is a word used to describe a complex spice blend, usually blended and sold in a spice shop by a Moroccan spice vender, known as a souq. These venders each have their own highly guarded recipe for the spice blend which can contain up to 30 spices, herbs and botanicals. Our recipe contains the most basic of ingredients, most of which can be purchased at an international market or in China town.
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Walnut, Roquefort and Endive Salad
Walnut, Roquefort and Endive Salad
Impress your guests with a visually stunning presentation with this classic and simple salad with three primary ingredients: Belgian endive, walnuts and Roquefort.
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Fabada (Spanish White Bean Stew)
Fabada (Spanish White Bean Stew)
Fabada is a hearty bean stew for a cold winter night, or a rich, one-pot meal that can feed the family for a few days. Try experimenting with different beans as well as substituting your favorite sausages. Don't be afraid to make your own memorable family version.
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Romesco Sauce (Almond, Garlic and Pepper Sauce)
Romesco Sauce (Almond, Garlic and Pepper Sauce)
This is an extremely versatile classic condiment of Spanish descent, and you will end up using it on everything! We have a few customers who order a small bowl of this with some bread as a tapa.
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Philippine Turon
Philippine Turon
Turon, a slice of banana and jackfruit, dusted with brown sugar, wrapped in a lumpia wrapper, and deep-fried is a popular street food in the Philippines.
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Smoked Salmon Pizza with Red Onion & Capers
Smoked Salmon Pizza with Red Onion & Capers
Lox and bagels are good but this pizza takes the concept to a whole new level. Cut into larger pieces as a main course are smaller ones for a hors d’ oeuvres.
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Crispy Salmon Canopé
Crispy Salmon Canopé
We were looking to come up with an ultra-easy recipe that could be whipped together in 10 minutes when you’re looking for something to serve those surprise guests that show up at the door once in a while. This one fits the bill. It may not be the the most impressive hors d’oeuvres in your repertoire but it will likely be the easiest to prepare.
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Hummus
Hummus
How to do Hummus from scratch in less than an hour? Briefly cooking the soaked chickpeas directly with baking soda allows them to cook much faster and puree smoother.
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Salmon Dip
Salmon Dip
There are about a zillion recipes for salmon dip on the bit world wide web but this one we adapted from a recipe in Saveur magazine is our favorite. Baked salmon is brightened with lemon zest and parsley and combined with crème fraîche to make a creamy, savory dip that's great served on crackers or toast points.
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Salmon, Fromage Blanc and Pickled Celery Canapé
Salmon, Fromage Blanc and Pickled Celery Canapé
This simple and elegant canapé is a great utilization of smoked salmon. We love the additional element of the pickled celery.
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Pumpkin Pancakes
Pumpkin Pancakes
Paleo pancakes that actually taste like a real pancake!
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Paleo Egg-free Nut-free Pie Crust
Paleo Egg-free Nut-free Pie Crust
It's difficult enough coming up with a gluten-free pie crust. Finding one that is acceptable to those with other dietary restrictions such as allergies to nuts, since flour made from nuts is the typical gluten-free substitute for flour from grains. But here's a recipe that does a respectable job utilizing ground flax seed.
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Paleo Flour Tortillas
Paleo mexican flour tortillas
What’s a week without a taco or an enchilada? Now those following the Paleo regime can enjoy Mexican cuisine. Thank goodness chili peppers are Paleo too. Cavemen ate them then killed the heat with a cold Corona beer.
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Espresso brownies
Espresso Brownies
The addition of the earthy taste of espresso coffee to an otherwise ordinary pan of brownies makes this recipe, based on a version published by Ina Garten and adapted from another recipe by Francine Scherer in The Soho Charcuterie Cookbook, one you’ll be repeating time and time again at the insistence of your family and friends.
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Mac and Cheese (or Cavatappi) with Tomatoes
Mac and Cheese (or Cavatappi) with Tomatoes
Although Macaroni and Cheese has become a favorite of North American children due to the marketing efforts of a company selling an instantaneous variety in a blue box, it is something kids of all ages can enjoy. One requirement is to use an elbow macaroni, a spiral shaped pasta such as Cavatappi or Fusilli, to capture all the creamy goodness of the cheese sauce.
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Tabbouleh
Tabbouleh
Tabbouleh is a traditional middle Eastern salad featuring bulgur wheat and a variety of herbs. Our recipe is based on a rather simple one from Ina Garten, the Barefoot Contessa.
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Spaghetti aglio e olio
Spaghetti aglio e olio
Spaghetti Aglio e Olio is perhaps, the most basic of all Italian pasta dishes. It is simply spaghetti (cooked, al dente, of course) accompanied with olive oil and sautéed garlic. It comes to us from the region of Naples. You will occasionally see it with herbs and Parmesan or Pecorino cheese added, neither of which are ingredients in the traditional recipe.
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Pot Roast with Vegetables
Pot Roast with Vegetables
An inexpensive cut of beef such as that from the shoulder or rump, braised for hours in a big pot, and accompanied by root vegetables such as carrots, turnips and potatoes, is a classic enjoyed for centuries in Europe by those that could not afford the more expensive cuts of meat. But these slowly braised cuts render the most flavorful results.
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Spaghetti alla Carbonara
Spaghetti alla Carobonara
This classic Italian pasta dish utilizes only three primary ingredients, bacon, eggs, and parmesan cheese, to create the sauce accompanying the pasta. How can something so simple be so rich and delicious? Why not make it for breakfast in lieu of your usual scrambled eggs and bacon?
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Corn Chowder
Corn Chowder
This recipe for corn chowder is a New England classic. Although originally of British or possibly French origin where it was made exclusively with fish, chowder became most popular in the 19th and 20th centuries in New England and in the Canadian Northeast.
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Schnitzel
Schnitzel
Most every European culture and the American cultures with European immigrant populations have a variation on a pounded veal or chicken cutlet, breaded and fried. The “chicken fried” steak is a Southern U.S. version of a Schnitzel and an almost identical variation known as a Milanesa is hugely popular in Argentina. Apparently of Italian origin, the cotoletta alla Milanese, was brought to Austria and Germany from Italy in the 19th century where it became a staple of both Austrian and German cuisine. And with a huge immigrant population of both Germans and Italians in Argentina the dish was destined to become a staple in that region as well, although by a different name.
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Banana Bread
Banana Bread
Bread in which fruit is a main ingredient is called a pudding in England and the Spanish equivalent Budín in South America. For whatever reason these types of desserts came merely to be known as breads in North America based on the fact that they were, and are, typically baked in loaf pans, like bread.
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Tiramisu
Tiramisu
The classic and timeless Italian dessert made by dipping delicate cakes in espresso, and topping it with a creamy mascarpone filling is perhaps the easiest yet most delicious dessert in existence. It can be created in 20 minutes. But you’ll need an hour or two for it to chill in the fridge before serving.
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Wild Mushroom Risotto with Seared Scallops
Wild Mushroom Risotto with Seared Scallops
The key to a successful risotto is using a quality short-grain rice (preferably Arborio) and the slow methodical method of adding stock to rice to create a heavenly, creamy concoction that defies description. This rendition, with scallops and wild mushrooms is one of our favorites.
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Gluten-free Texas Sheet Cake
Gluten-free Texas Sheet Cake
A Texas sheet cake (sometime known as a Texas sheath cake) is big single layer chocolate cake with poured on icing. The popular cake has been converted to spongy icing covered cookies by creative cooks and this recipe takes the creativity one step further by making the cookies available to those with wheat allergy or intolerance.
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Gluten Free Apple Cinnamon Cheesecake
Gluten-free Apple-Cinnamon Cheesecake
Yum. Three of our favorite words, apple, cinnamon and cheesecake. It’s as if Nicole Hunn at glutenfreeonashoestring.com was looking for an excuse to eat cheesecake for breakfast. Flavoring the cheesecake with flavors reminiscent of a breakfast pastry renders this dessert eligible for early morning consumption with a cup of coffee. An added bonus. It’s gluten-free.
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Gluten Fee Coconut Cream Pie
Gluten-free coconut cream pie
The origins of the coconut cream pie are a bit sketchy. Coconut wasn’t readily available in either Europe or the Americas until the mid to late 19th century. There is a French version of a custard filled tart. But that pie has a heavier filling than the American version with its light and airy coconut custard that sits between the crust and the cream topping, adorned with roasted, shredded coconut.
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Gluten Free Pumpkin Pie
Gluten free pumpkin pie
Pumpkin pie is a holiday classic in the USA. It’s a great way to use up the pumpkin innards from the jack-o-lantern you made for Halloween. And this recipe allows our friends with wheat allergies to get their fair share of the pie.
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Paleo Peanut Butter Pie
Paleo peanut butter pie
We knew we’d get flack if we called a pie without peanut butter a Peanut Butter Pie. Our lawyers assured us putting the word almost in front would fix the problem. Point is, it tastes peanut butter. And that raspberry swirl make you think your eating PB and J. Yummy!
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Paleo Coconut Cream Dream Pie
Paleo coconut cream dream pie
Just the words alone conjure up images of a soft, fluffy, creamy dessert that you could eat way too much of! This recipe has become one of the top five favorites among my group of friend who I share all my deserts with and I was told by several people that this pie rivals a well known local pie from a place called Ted’s Bakery.
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Paleo Buns Gluten-free Buns
Paleo buns
Paleo buns? Some baked foods fit into the Paleo diet better than others. Buns, the kind you slice down the middle and use for a hamburger, are difficult to make with ingredients that fit the Paleo mold. But this recipe, based on one from Nicole Hunn, at Gluten-free on a Shoestring, comes very close to satisfying the requirements of crisp crust and moist interior that tastes like ... well ... like bread.
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Paleo chocolate chip cookies
Paleo chocolate chip cookies
These paleo chocolate chip cookies are bit crispy on the edge but still chewy in the middle. That’s the way I like to have them. How about you?
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Paleo brownie
Paleo brownie
Brownies come in a variety of textures. This one is one of the fudgy ones. Chewy and full of deep chocolate flavor.
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Shrimp and Grits
Shrimp and Grits
Fried shrimp and creamy hominy grits (the Southern US equivalent of polenta) is a classic enjoyed on the US gulf coast in Mississippi, Alabama and Louisiana. But don’t have to have a southern drawl to enjoy this delicious combination.
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Italian Porcupine Meatballs
Italian Porcupine Meatballs
A savory meatball combo of brown rice and beef with tons of veggies makes this dish packed full of nutrition.
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Coffee Martini
The Coffee Martini
This one satisfies to of Ollie O’s frequent yearnings. Coffee and vodka. Enjoy.
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Arancini
Arancini
Want a great way to use up leftover cooked rice? This is it Wam! Bam!. They’re quick too. If you have the rice already made you can knock out a batch of them in just a few minutes.
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Smoked Salmon Crepes
Smoked Salmon Crepes
The spongy, delicate texture of the crepes, mixed with the smoky flavor of the salmon, the cool, creamy cheese mixture and the fresh fragrant dill weed combine to create a simple but delicious hors d’oeuvres.
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Toasted Walnut and Date Crostini
Dates and Toasted Walnut Crostini
This crostini is fabulous combination of tastes and textures! Crunchy little pieces of walnut. Creamy Brie cheese. The sweet dates and honey. A couple of bites of bliss
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Italian Spaghetti and Meatballs
Italian Spaghetti and Meatballs
Mama Mia. That’s a spicy meatball! This Italian meatball recipe is based on one from Italian celebrity chef Lidia Bastianich. It’s traditional. It’s delicious.
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Thai Green Curry Meatballs
Thai Green Curry Meatballs
This recipe for Thai Green Curry Meatballs, utilizing a green curry paste, is based on a recipe from famed American chef, Andy Ricker. The spicy curry sauce and the sweet coconut milk combine to create a truly memorable dish.
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Beef Honey and Black Pepper Sauce
Beef with Honey and Black Pepper Sauce
It seems that Chinese dishes seem to favor seafood, chicken and pork. But here’s a delicious Chinese recipe that utilizes beef as the primary ingredient. The honey and black pepper in the sauce makes for a great accompaniment to the beef.
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Hainanese Pork Chop - 海南炸猪排
Hainanese Pork Chops
Almost every culture in the world has a version of a breaded pork, chicken or beef. In South America you have the Milanesa. In the southern states in the USA you have the chicken fried steak. This is the Chinese version of a breaded fried cutlet that is popular on the island of Hainan.
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Blue Cheese Smoked Almond Guacamole
Blue cheese and smoked almond guacamole
Our blue cheese and bacon guacamole has always been a favorite. But utilizing salty smoked almonds in place of the bacon creates the crisp contrast in texture and a similar taste that can be enjoyed by vegetarians.
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Black Russian
Black Russian
Although coffee liqueur has been around since the 18th century in wasn’t until 1949, that a creative barman at the Metropole Hotel in Brussels added the liquor to vodka in honor of a visiting dignitary and the rest is history. That was the creation of the Black Russian.
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Brandy Alexander
Brandy Alexander
Although no one knows exactly who or when the first bartender decided to swap out the gin in the ancestral elixir the Alexander cocktail with brandy but the morphed version has become the more popular of the two. Sounds fancier for sure.
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Buffalo Chicken Meatballs
Buffalo Chicken Meatballs
These bite-size morsels are the perfect spicy addition to your tray of hors d’oeuvre. They have the same spicy kick as a chicken wing in the convenient shape of a meatball. As an added bonus you stuff a little cheese inside. Can’t do THAT with a chicken wing!
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Caipirinha
Caipirinha
The Caipirinha, made with locally distilled cachaça (produced from sugar rum) was original used as a medicinal elixir, when mixed with lime juice, honey and garlic (similar to the North American and Scottish “hot toddy” made with whiskey). With time, and in need of a good cocktail, with honey and garlic were eliminated and sugar and ice were added. The drink slowly gained popularity and is now served up by mixologists worldwide.
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Cuba Libre
Cuba Libre
The exact origin of the Cuba Libre cocktail is a bit of mystery. There seems to be some dispute about exactly when and where it came to be. It was likely created at the behest of soldiers occupying Cuba shortly after the introduction of Coca Cola to the island around 1900. It is simple cocktail comprised of rum and coke on ice in a highball glass with a wedge of lime. According to rum manufacturers it is the second most popular drink the world.
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Daiquiri
Daiquiri
A chain of events led to the popularization of the Daiquiri in the USA and throughout the western world. The drink derived its name from the name of the iron mine near Santiago de Cuba that was owned by an American entrepreneur who was one of the links in that chain of events.
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Grape Clusters with Brie, Gorgonzola and Honey
Grape Clusters with Brie, Gorgonzola and Honey
I love this fancy appetizer. It’s unique and delicious. A little sweet. A little savory. And looks good too.
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La Amante de Ernesto
La Amante de Ernesto
This cocktail is a variation on a Strawberry Daiquiri. The Daiquiri is a classic cocktail with rum. It was a favorite drink of writer Ernest Hemingway.
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Gorganzola Fontina Nachos
Gorgonzola Fontina Nachos with Fennel and Mint
This sophisticated take on nachos may sound unusual, but the salty-tangy Gorgonzola and creamy fontina meld beautifully, fennel seeds add a subtle anise note, and fresh mint brightens the mix. It’s an irresistible combination.
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Crab Rangoon (Cream Cheese Wontons)
Crab Rangoon (Cream Cheese Wontons)
Crab Rangoon is an appetizer found in many Chinese restaurants in the United States. A classic American creation, crab rangoon is basically cream cheese wontons with tiny bits of crab meat, deep-fried to golden perfection.
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Hurricane
Bar owner Pat O’Brian allegedly concocted this drink to use up a glut of rum he’d been forced to buy from the local distributor to get his hands on more desirable spirits that were harder to come by. Well the cocktail put Pat and his bar into the pages of mixed drink history.
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Prawn and Pork Ribs Noodle Soup
Prawn and Pork Ribs Noodle Soup
In every corner of globe, in every culture, there is soup. The Campbell's Soup Company sells more cans of Chicken Noodle Soup in the USA than any other type and the Japanese counterpart, Ramen, is known worldwide.
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Thai Green Curry Paste
Thai Green Curry Paste
Curry pastes are used as the base for most stew and soup type curry dishes throughout the India, Pakistan and Southeast Asia. About the only difference between a green and red curry paste is the color of the small chili peppers used in the mixture of peppers, roots, herbs and spices. Red, ripe chili peppers are used in a red curry paste. The less mature (milder) green peppers are used in a green curry paste.
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Analusian Albondigas
Andalusian Albondigas
The traditional sauce used in this meatball dish from the south of Spain, using chopped almonds, is what makes this meatball recipe unique. Looking for meatballs that don’t use tomato sauce? Here’s the recipe.
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Meatballs (Nikudango) with Antake Sauce
Meatballs (Nikudango) with Antake Sauce
Yes. They have more than sushi in Japan. These traditional little pork meatballs with a silky sauce are proof of that.
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Malai Kofta
Malai Kofta (Vegetarian Meatballs)
We’re constantly searching for vegetarian recipes that won’t leave you feeling cheated. This vegetarian meatball recipe is a winner. You won’t be missing the meat because this dish is full of rich flavors that pack a punch of umami that most vegetarian dishes are sorely lacking.
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Sesame Poppy Crackers
Sesame-Poppy Pecan Crackers
Crispy little crackers that tasty, but easy to make. They are the perfect cracker to add to your table of dips and cheeses.
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Baked Brie with Pears and Apricots
Baked Brie with Pears and Apricots
Adapted from a recipe by Tenaya Darlington from Di Bruno Bros. House of Cheese: A Guide to Wedges, Recipes, and Pairings
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Brabant Potatoes
Brabant Potatoes
Take the world's most perfect french fry, buttery smooth in the middle and perfectly crisp on the outside. Make sure the the piece are all perfect little cubes. And drizzle the whole plateful with butter and garlic, and what do you have? You have Brabant potatoes, served as an accompaniment to some of New Orleans' most notable restaurant dishes, like Chicken Clemenceau.
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Crab Cakes
Crab Cakes
This crab cake is made with big chunks of sweet, delicious crab and just enough bread crumbs and egg to hold the whole thing together.
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Ramos Gin Fizz
Ramos Gin Fizz
Henry Ramos came up with this concoction in 1888 at his bar in New Orleans called the Imperial Cabinet Saloon. The drink was immensely popular prior to prohibition. It takes a bit of practice to get the foam created by the egg and cream just right. And a bit of patience too. Ramos required his bartenders to shake the drink for a full 12 minutes. Heck. It takes less time than that to drink one.
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Vieux Carré
Vieux Carré
The drink’s name means French Quarter, the boisterous neighborhood in New Orleans where the drink was invented at the Hotel Monteleone. It’s another classic cocktail that has its roots in the Big Easy.
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Brown Butter Crepes
Brown Butter Crepes
The taste of the smoky brown butter in these crepes adds a slight layer of complexity to an otherwise ordinary crepe.
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Feta and Leek Börek
Feta and Leek Börek
Sweet caramelized leeks and salty, creamy feta cheese combine to make a delicious filling in these bite-sized Turkish pastries called Börek.
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Bread Pudding with Bourbon Sauce
Bread Pudding with Bourbon Sauce
Looking for creative ways of using up that stale bread? We think a Louisiana bread pudding is a far better solution than a gazpacho.
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Cauliflower and Cheese Fritters
Cauliflower and Cheese Fritters
This recipe for Cauliflower and Cheese Fritters utilizes panko bread crumbs to create a contrast in texture that makes this recipe a standout. If you don’t have panko on hand, you can bread the cheese balls in a mixture of flour and corn meal. Not quite as crispy, but still very good.
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Chicken Clemenceau
Chicken Clemenceau
This classic preparation is a favorite in New Orleans at Emeril's Delmonico.
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Sazerac
Sazerac
I grew up in Texas, a stone’s throw from neighboring Louisiana, and after graduating from college visited New Orleans a few times year, yet never had heard of the Sazerac cocktail until just recently. Seems that Pat O’Brian’s Hurricane was getting all the publicity during the back-half of the 20th century. Vintage drinks are on a come-back and if there’s one drink in the USA that falls into the category of vintage, it is surely the Sazerac. Keep your eyes peeled for an upcoming article on American Classic Cocktails.
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Beignets
Beignets
You don’t have to visit Café du Monde in New Orleans to enjoy the sexy, cousins to the doughnut known as Beignets. You can make them right home. Brew up a few cups of coffee with chicory to get the full effect of the Café du Monde.
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Bah Kwa
If there’s one food that stands above the rest during the festivities of the Chinese New Year it is Kah Kwa. This Chinese treat, somewhat akin to jerky in the western world, is sold on the streets almost everywhere in the world that speaks any variation of a Chinese language.
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Char Siew
Char Siew
Char Siew is a decadent Cantonese barbecued pork dish that utilizes either pork shoulder or pork belly for a fattier and more decadent result.
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Moo Shu Pork
Mu Shu Pork, originating in Northern China, goes by many names (mu shu, mu shoo, mu shi, mu xu, and mu xi) and has become one of the most popular dishes on American Chinese restaurant menus.
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Muffuleta
Muffuletta
It’s a big ole crusty loaf of bread the size of a plate, sliced in half, layered with ham, salami, cheese, more ham, more salami, green olives, black olives, peppers, pickled onion, and the kitchen sink.
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Fried Oysters with Spicy Rémoulade
The credo in the Big Easy seems to be, “When in doubt, bread it and fry it.” Oysters, dipped in a corn meal batter, and deep fried, accompanied by the city’s iconic spicy rémoulade sauce. Now that’s New Orleans.
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Oyster and Absinthe Dome
This fancy dish is one of the most popular on the menu at Commander’s Palace, utilizing to iconic Louisianan ingredients, oyster and absinthe.
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Shrimp Rémoulade stuffed Avocados
Shrimp Rémoulade stuffed Avocados
This is a fresh take combining the classic shrimp in rémoulade sauce with fresh ingredients like avocados and thinly sliced purple onions to create a unique salad.
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Oyster Po’Boy
Oyster Po’Boy
Take fried oysters with a little bit of that spicy sauce they whip up down in the Big Easy, and throw it on a crisp sliced baguette, with fresh lettuce and tomatoes, and you’ve got a handheld version of New Orleans cuisine. Genius!
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Red Beans and Rice
About every culture in the world has an iconic bean dish. A bowl full of red beans simmered for hours with Tasso ham or Boudin sausage, ladled over white rice with some hot, steaming cornbread lathered with butter, is uniquely Louisianan.
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Oysters Bienville
Oysters Bienville was created in the late 1930s at one of New Orleans's most famous restaurants, Antoine's. The recipe include oysters on the half shell, topped with a béchamel sauce flavored with sherry and cayenne, mixed with sautéed garlic, shallots, mushrooms and minced shrimp. A bread crumb-grated cheese mixture is sprinkled over the top and the oysters are baked on a bed of rock salt until bubbly and browned.
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Eggs Lafayette
This recipe is roughly based on dish created and served at the French Press, in Lafayette, Louisiana. It is a take on the classic Eggs Sardou (a variation of Eggs Benedict) served at Brennan’s in New Orleans.
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LeRuth's Red Shrimp Rémoulade
Red Rémoulade sauce. Uniquely Crescent City. Every restaurant has their own take on the sauce. Antoine's uses ketchup spiced with horseradish. The Gumbo Shop tosses in pimentos. Paul Prudhomme adds Worcestershire sauce. But they all get a fiery punch from Creole mustard, horseradish, and cayenne pepper. The sauce, combined with shrimp, create a truly memorable appetizer.
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Oysters Rockefeller
Oysters Rockefeller is perhaps the most famous of all restaurant dishes ever conceived in the USA, created in 1899 at the famed Antoine’s in New Orleans. The original recipe is said to be a secret despite attempts throughout the world to recreate it
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Louisiana Barbecue Shrimp
In the mid-1950’s, in a little known Italian restaurant in New Orleans called Pascal’s Manale, a patron asked the chef to replicate a dish he’d tried in Chicago. Apparently what the chef concocted, barbecued shrimp, was pretty darn good, as the dish which was added to the restaurant’s menu, has become part of culinary history, as has the humble little restaurant where it was created.
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Banana’s Foster
A dish known worldwide. Served in Tokyo, Hong Kong, New York, Moscow, and everywhere in between. Bananas Foster, which features bananas flambéed in rum and banana liqueur served with cold vanilla ice cream, is the most emblematic of all Big Easy desserts.
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Remoulade Blanc from Galatore's
Galatoire's Rémoulade Blanc
Inspired by a rémoulade served at New Orleans' famed Galatoire's, this blend of mayonnaise, Creole mustard, horseradish, cayenne, and white pepper is rooted in the classic French recipe for rémoulade, but is piquant in a way that is uniquely New Orleans.
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Commander's Palace Shrimp & Tasso Henican
Commander’s Palace Shrimp & Tasso Henican
The late Jamie Shannon created this dish for Commander’s palace decades ago and it’s still a mainstay. Featuring unique local ingredients like okra, shrimp and Tasso in a pepper jelly, this dish is pure Louisiana.
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Jalapeño Relish
Jalapeño Relish
This sweet, spicy relish goes good on about everything except corn flakes and milk. We put it on tacos, burgers, and even in our Moo Shu Pork soft tacos. It’s as easy to make as it is tasty.
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Sweet and Sour Pork
This dish is probably the most frequently ordered dish in American Chinese food restaurants. The pungent yet sweet sauce is popular with kids of all ages, 8 to 80.
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Salted Egg Yolk Prawns
Here’s the part 2 of the salted egg yolk dishes, the other half of the sauce from the last salted egg yolk chicken video is for.
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Kyoto Pork Ribs (Pork Rib King)
Yes. Texas isn’t the only place with barbecued pork ribs. This Asian version is both sweet and spicy. Give it a try.
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Kung Pao Chicken
A classic Sichuan dish known all around the world for its use of dried chili peppers. This version is slightly tangy and slightly sweet, while staying true to its spicy roots.
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Cosmopolitan Cocktail
Cosmopolitan Cocktail
Chana Masala is a popular dish in Northern India sold by street vendors, but also in restaurants. If you're a fan of Indian flavors you'll love adding this recipe to your repertoire.
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Chicken Pot Pies
Chicken Pot Pie
Dutch immigrants living in Pennsylvania have a stew of chicken and vegetables called a "pot pie" that is similar to the filling in this recipe. That dish has no pastry shell nor pastry covering.  It is not baked, but rather, cooked in a pot as the name implies. Most recipes include flat square cut pasta noodles making the dish more similar, in reality, to modern day chicken and dumplings, popular in the Southern United States. In the modern day versions of this dish a flaky pastry top is placed on top of the filling and it is baked to a golden brown.  In some recipes, there is also a pastry shell.
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Hungarian Stuffed Cabbage
Hungarian Stuffed Cabbage
A thick cornmeal and smoked ham filling is rolled in blanched cabbage leaves and braised in a paprika-spiked tomato sauce in a comforting dish from Hungarian home cook Edit Szabó Gézáné. This recipe first appeared in our October 2013 issue with the article Rhapsody in Red.
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White Chocolate Cupcakes with Orange Filling
White Chocolate Cupcakes with Orange Filling
We prefer the bitter stuff here at coctione.com, but for those that like their chocolate white, this recipes for white chocolate cupcakes is one you’ll want to try.
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Apple Pie
Apple Pie
Something pretty similar to apple pie has existed for centuries in Europe in beyond. It’s by no means, a North American creation. But it has perhaps become the most symbolic and iconic of all foods in the USA. Apple pie in the USA is more than food. It’s a patriotic emblem. Thus the phrase, known to all who fare from the USA, “more American than Apple Pie.”
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Chocolate Ganache
Chocolate Ganache
Shiny and silky smooth chocolate ganache is simple to make but divinely decadent. This recipe has a little extra kick due to the additional of small amount of salt and cayenne pepper to give it a bit of kick.
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Mom's Apple Pie
Mom's Apple Pie
This is about as traditional as it gets. Just a few apple slices, sugar, and cinnamon nestled down into a flaky pie crust create the quintessential American dessert.  Just like mom made it.
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Asparagus with Miso-Tahini Dressing
Asparagus with Miso-Tahini Dressing
A simple but exotic treatment of blanched asparagus adding a Miso and Tahini dressing, creates a unique and flavorful dish.
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“Touch of Grace” Biscuits
“Touch of Grace” Biscuits
This recipe accompanies one of our favorite video recipes. The making of Touch of Grace biscuits. Serve them fresh within minutes of being removed from the oven with lots of butter and honey.
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Camembert en Croute with Phyllo Pastry
Camembert en Croute with Phyllo Pastry
This is a classic preparation of camembert cheese baked “en croute”. This recipe utilizes Greek phyllo for the pastry resulting in a crispier “croute”.
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Zucchini Stuffed with Goat Cheese
Zucchini Stuffed with Goat Cheese
Stuffing the zucchini with a mixture of bread and goat cheese turns a fairly ordinary squash into something quite special.
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Midia Dolma – Stuffed Mussels
Midia Dolma – Stuffed Mussels
Midia dolma (midye dolma in Turkish) is an Armentian and Turkish dish wherein large mussels are stuffed with a mixture of rise, pine nuts and currants and slowly simmered for up to an hour.
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Orange-Ale Dressing
Orange-Ale Dressing
The Buenos Aires puerta cerrada (underground restaurant) "Oculto" serves meals around themes, including one that has every course of a multi-course meal prepared with beer or ale. This vinaigrette, made with an India Pale Ale, is perfect on a spring greens salad. It's light, fresh and delicious.
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Roasted Pork Loin with Beer Sauce
Roasted Pork Loin with Beer Sauce
The first Oktoberfest marked Prince Ludwig's marriage to Princess Therese; it was so much fun that it evolved into an annual celebration of German food and culture.
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Herb-Marinated Rack of Lamb
Herb-Marinated Rack of Lamb
Rack of lamb is simple to prepare and quite elegant for a proper dinner party. Racks have become so popular and expensive in the U.S. that chefs have turned to overseas sources to supply their restaurants at a much cheaper price.
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Star Anise Brine and Smothered Pork Chops
Star Anise Brine and Smothered Pork Chops
This recipe for smothered pork chops uses a brine featuring star anise to infuse the pork with flavor. The results are impressive. This is likely the best brine you’ll have ever used. It can be used with any cut of pork and I plan to use it soon to brine a turkey. I’m certain it will yield fantastic results.
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Beef Short Ribs
Beef Short Ribs
Ken needs to do it
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Dolmas
Dolmas
The word "dolmas" means "stuffed" and can refer to stuffed grape leaves, stuffed eggplant, or stuffed peppers. In this post, I'm talking about the rolled grape leaves filled with rice and/or meat. Note about the grape leaves: I bought the kind packed in brine and stored in a jar at my local grocery store in the "international foods" section. If you can't find these at your local grocery store and if there aren't any Middle Eastern or Greek markets near you, don't fret. They can be ordered online. Click here to see various choices and prices for grape leaves in jars. If you happen to grow grapes or have access to fresh grape leaves, you can preserve your own grape leaves using this recipe.
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Vegetarian Dolmas
Vegetarian Dolmas
The spices may seem like a strange combination, but this is a wonderful, delicate traditional Turkish dish with a twist. Serve chilled, as is traditional, or warm, as desired. Squeeze fresh lemon juice over dolmas before serving.
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Chocolate Pots de Creme
Chocolate Pots de Creme
Pot de crème ("pot of cream") is a traditional French custard typically served in a pot-shaped cup. This milk-chocolate version from pastry chef Frank Urso is super silky and dense.
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Crêpes suzette
Crêpes Suzette
A classic French dessert , has been a staple of French cuisine since the 19th century Because the dessert is named is the subject of some controversy , but is deliciously divine dessert is not it? This recipe is based in part on a recipe used by the renowned French chef and TV personality , Jacques Pépin . This version is as close to classic as you can get.
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Chocolate Cupcakes with Vanilla Buttercream Frosting
Chocolate Cupcakes with Vanilla Buttercream Frosting
Who doesn't have fond memories of mom or grandma baking up a batch of cupcakes? Check out the great VideoRecipe for these festive ... and celebrate.
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Tapenade Pin Rolls
Tapinade Pin Rolls
These fresh-baked rolls are as enticing to look at as they are eat. They're quick and easy to make since they utilize store-bought dough and tapinade although you can make the tapinade fresh using these simple recipe.
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Arugula Pear and Blue Cheese Salad
We love the combination of the peppery taste of the arugula, the salty, creamy blue cheese and the sweet, juicy bits of pear in the salad. The somewhat unique vinaigrette is another pleasant surprise.
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Flourless Chocolate Cupcakes
Flourless Chocolate Cupcakes
Cooking notes: Be certain to add the chocolate chunks while the cakes are still quite hot from the oven otherwise the crust will form and you will damage the appearance. The mayonnaise is here to add moisture to the cake. You could omit it with out adjusting the recipe but it is has an amazing effect. Serve this as a plated dessert by removing them from the paper and adding warm bananas.
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Beet, Fennel and Fig Salad With Cranberry-Sage Dressing
Beet, Fennel and Fig Salad With Cranberry-Sage Dressing
This salad combines the peppery taste of fennel, the earthy taste of beetroot, and the delectable sweetness of figs for a winning combination.
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Reina Pepiada (Arepas stuffed with Chicken Salad)
Reina Pepiada (Arepas stuffed with Chicken Salad)
Every country has an iconic sandwich that you can find on just about any menu.  And so it is in Venezuela with La Reina Pepiada.  The sandwich was born as a tribute to the 1955 winner of the Miss World beauty pageant, Susana Dujim, a beautiful Venezuelan with raven black hair.  Apparently, Miss Dujim's title was the source of great national pride so a local sandwich shop in Caracas decided to create a stuffed arepa to pay tribute to the new reigning queen of beauty. To promote the sandwich and to further pay homage to Susana the owner's dressed up one of their young daughters as a beauty queen so that passers-by could see her in the sandwich shop's front window.
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Nainamo Bars
Nanaimo Bars
A Nanaimo bar is a three layer chocolate and custard dessert originating in the Canadian British Columbian city of Nanaimo, although the dessert is popular throughout most of Canada and the Northwest United States. It is served at almost every coffee cart and in almost every restaurant in Vancouver.   Despite the three layers, the dessert is fairly easy to prepare and requires no baking.
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Tangy-Sweet Lemon Chicken
Tangy-Sweet Lemon Chicken
There are countless varieties of recipes named Lemon Chicken and about the only similarity between the recipes is the use of chicken and lemons. Although often associated with Chinese cuisine, lemons and limes are rarely used in regional Chinese cuisines. There are Italian and Spanish versions. Some recipes utilize breaded chicken in a lemon inspired sauce. Others use sauteed or roasted chicken, both in pieces or roasted whole. This recipe raises the bar by adding oranges, wine, sweet dates or prunes, and a hint of cinnamon to lend an exotic middle-eastern overtone.
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Pie Crust (Pate Brisee)
Pie Crust (Pate Brisee)
You can't make a pie without a pie crust. I suppose you could buy one of those plastic wrapped kind at the supermarket. But why would you? Flour, butter, sugar, salt and water. What could be easier. Here's how you do it.
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Caribbean Oxtail Stew
Caribbean Oxtail Stew
Ah the lowly oxtail. It’s called Osso Buco in Italy and most of South America. Often served with the braising liquid atop a bowl of polenta. In Korea the oxtail soup is called kkori gomtang. But the Jamaican oxtail stew is uniquely Caribbean. The braising liquid is spiked with allspice, chili peppers and brown sugar.
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Vichyssoise - Leek, Bacon and Potato Soup
Vichyssoise - Leek, Bacon and Potato Soup
I used to frequently have lunch with friends at Houston's Restaurant in Dallas and my usual order was the soup and salad featuring Houston's famed Baked Potato soup.  I've been a fan of potato soups ever since. If you're serving up this soup to someone that eats at fancy French restaurants you can just tell them it's your take on the cold leek and potato soup, Vichyssoise, the creation of Chef Louis Diat that was served at the restaurant in the Ritz-Carlton in New York for decades and is now part of culinary history.
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Chicken and Dumplings with Mushrooms
Chicken and Dumplings with Mushrooms
Contrary to what you might read in the online chatter and encyclopedias (i.e. Wikipedia) Chicken and Dumplings was not a depression era dish, conceived to provide a family with a cheap meal. According to Southern USA cuisine journalist Robert Moss Chicken and Dumplings, were in fact, associated with prosperity.
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Chicken Kiev With Goat Cheese
Chicken Kiev With Goat Cheese
Chicken Kiev, a pounded cutlet of chicken rolled around an herb flavored butter, then breaded and fried, was actually created at the St. Petersburg Merchant's Club but was later renamed the "Kiev-style cutlet" (in Russian) by another Soviet restaurant. That name has endured over time for a dish that has gained international popularity.  This is a variation on the original that uses creamy goat cheese flavored with tarragon in lieu of the traditional butter filled center.
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Chicken Cordon Bleu
Chicken Cordon Bleu
Although Swiss schnitzel recipes, typically made with veal, and other European variations of roulades stuffed with cheese and/or ham have have existed for centuries, the name "Cordon Bleu" and use of chicken is likely a creation of restaurateurs in the United States. The dish was quite in vogue in fine dining establishments in the 1960's.
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Falafel
Falafel
Falafel is a middle-eastern fritter made from crushed chickpeas or fava beans with the addition of cumin and coriander seeds and fresh herbs. Due to its texture and taste it is a good replacement for meat in a vegetarian diet and is very popular throughout the world as a vegetarian staple. It is often stuffed in a flat-bread pocket, eaten like a sandwich, or as a "finger-food" drizzled with tahini.
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Braised Short Ribs with Celery Root Purée
Braised Short Ribs with Celery Root Purée
Our recipe for braised beef short ribs is roughly based on a recipe by chef Melissa Muller Daka whose restaurants in Manhattan, Bar Eolo and Pastai have earned critical acclaim. The addition of cocoa powder to the braising liquid gives this rib dish an interesting Mexican chocolate mole personality trait. Guadalajara and Florence, Italy. Yumm!
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Braised Cabbage, Root Vegetables and Fall Fruit
Braised Cabbage, Root Vegetables and Fall Fruit
Braised fruit and root veggies may sound like an odd combination ... but it works. This is an adaptation from a recipe by famed Michelin Guide three-star restaurateur Alain Ducasse.
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Biscuits with Gravy
Biscuits with Gravy
Biscuits, as they are known in the southern USA, are uniquely North American. The closest thing to an American biscuit in Europe or South America would be a scone. But unlike scones, biscuits are light and fluffy and usually served steaming hot from the oven, sometimes covered in butter and honey or cream gravy. Sort of like scones with a post-graduate degree
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Browned Butter and Hazelnut Mashed Potatoes
Browned Butter and Hazelnut Mashed Potatoes
The hazelnuts and browned butter turn ordinary mashed potatoes into something pretty unique.
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Balsamic and Maple Pork Chops with Strawberry Salsa
Balsamic and Maple Pork Chops with Strawberry Salsa
The addition of maple syrup and a sweet tangy strawberry salsa to this recipe give simple pan cooked pork chops a unique and welcomed upgrade.
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Root Vegetable Gratin
Root Vegetable Gratin
Scalloped potatoes are great but adding other autumn root vegetables to a gratin creates an even more interesting and delicious result.
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German Pot Roast (Sauerbraten)
German Pot Roast (Sauerbraten)
Sauerbraten is a national dish of Germany and is served internationally wherever German in restaurants featuring German food.  This recipe calls for rib-eye roast but less expensive cuts such as chuck or a rump roast could be used due to the tenderizing effect of the long marinade process. The roast is typically served with red cabbage and Knodel (potato dumplings similar to gnocchi) or Spaetzle (and egg and flour noodle).
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Turkey Roulade with Sausage, Rosemary and Sage Stuffing
Turkey Roulade with Sage, Rosemary & Sausage Stuffing
This turkey roulade recipe will trim hours off your preparation and cooking time compared to a standard roasted turkey for your holiday meal yet the result is just as delicious and the presentation more impressive. It's the quick and easy alternative to a roasted turkey.
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Rosemary Pecans
Rosemary Pecans
The rosemary pecans are a quick and easy way of putting some delicious party munchies out on the table.
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Moussaka
Moussaka
This casserole and its variations are a staple of the cuisines of Greece, Turkey and throughout the Balkans and regions in the middle east. This classic Greek version utilizes ground meat for a interesting twist substitute minced sirloin or stew meat.
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Sweet Potato Gnocchi
Sweet Potato Gnocchi with Maple Cinnamon Sage Brown Butter
The addition of ricotta cheese renders these gnocchi light and fluffier than usual. The sweet potato adds a bit of sweetness. It goes perfectly with the slightly salting sage butter sauce.
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Tortilla Soup
Tortilla Soup
The crumbled tortillas tips provide both the unique flavor and thicken the chicken broth in this most emblematic of Mexican soups. This is not your mother's chicken soup (unless of course your Mother was born in Mexico). I prefer to add more of the crumbled chips to thicken the soup to a bisque-type consistency.
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Scallop Ceviche with Sweet Potato
Cevicherías, which are popular throughout Peru, are now appearing in the US. That’s due at least in part to renowned Peruvian chef Gastón Acuria, who’s opened branches of his Lima restaurant La Mar in San Francisco and Manhattan. In New York City, La Mar chef Victoriano López makes this recipe with ají limo paste, a Peruvian ceviche staple made from tiny ají chiles.
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Sticky Chile Chicken
Asian-Style Braised Short Ribs
Is this one of my recipes for short ribs our site. Apparently Asian culture is as much in love with this cut of meat as we are at coctione.com. Hoison and soy sauce, ginger and garlic, and a touch of orange zest give this rendition a uniquely Asian personality.
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Thai Ceviche with Coconut
Thai Ceviche with Coconut
This Southeast Asian take on the Latin American classic is a perfect balance of sweet, hot and tart.  Adding the coconut milk
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Tuna Ceviche with Avocado and Cilantro
Tuna Ceviche with Avocado and Cilantro
Rick Bayless has gained notoriety for his fresh take on Mexican cuisine at his Chicago eating spots like Xoco and Frontera Grill. His version of "salpimentado ceviche" (salt-and-pepper ceviche) based on influences from the Baja peninsula in Mexico utilizes creamy, sweet avocado to contrast with the tangy richness of the marinated tuna. If you don't plan on being in Chicago any time soon, why not take a stab at the recipe in your kitchen.  While you're at it, whip up a batch of churros. They won't likely match the one's at Xoco (they actually make the chocolate on site) but it's far less expensive than a plane ticket to Chicago.
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Sesame-Soy Salmon
Sesame-Soy Salmon
This easy, Asian-inspired sesame-soy salmon is the perfect choice for dinner on busy weeknights.
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Puerto Rican Pasteles
Puerto Rican Pasteles
The Christmas season in Puerto Rico is blessed with balmy weather and clear skies. There is nothing like dining under the shade of a gourd tree on Christmas Eve, savoring every morsel of the earthy tamales called pasteles and adobo-flavored pork while looking at the sea.
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Sticky Chili Chicken
Sticky Chile Chicken
The name says it all. These are sweet (a little bit sticky) and a little bit hot from the pepper flakes. But you'll be licking your fingers after you taste this simple dish. These can be made as appetizers or served as a main course.
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Chicken Laksa
Chicken Laksa
Laksa is a southeast Asian curry flavored soup that is eaten far and wide throughout the region. It is to Malaysia as Chile is to Texas and New England Clam Chowder is to Boston.  There are hundreds of variations of the soup.  This is one of the tastiest versions of the soup I've tasted. This recipe utilizes chicken, but the soup is often made with seafood or pork.
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Alfajores (Dulce de Leche Cookie Sandwiches)
Alfajores (Dulce de Leche Cookie Sandwiches)
Variations on this classic cookie can be found throughout Latin America, but alfajores are most closely associated with the café culture of Buenos Aires. Every home cook in Argentina has a trusted family recipe, each one unique, but always with a decadent filling of dulce de leche sandwiched between two rounds of crisp butter cookie.
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Jose Garces' Fanesca (Salt Cod and Legume Chowder)
Jose Garces' Fanesca (Salt Cod and Legume Chowder)
Celebrity "Iron Chef" and restaurateur Jose Garces' version of this classic chowder served throughout Ecuador during the Easter season is a slightly lighter and more gourmet take on the traditional dish. Serve this colorful chowder in white porcelain soup bowls to achieve an elegant presentation that complements this more refined version of the traditional recipe.
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Arroz Atollado (Colombian Rice with Pork)
Arroz Atollado (Colombian Rice with Pork)
This dish originates from the Valle de Cauca in Colombia. Although almost every South American country has a similar rice dish, Colombia’s Arroz Atollado is the most iconic of all Colombian dishes. No dish better represents the cuisine of Colombia than this one.
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Bolivian Spicy Chicken (Picante de Pollo)
Bolivian Spicy Chicken (Picante de Pollo)
This dish has variations as well, included one that is less and spicy. It is often served with with chuño (dried dehydrated potatoes) in a peanut and cheese sauce and chuño phuti (a side-dish that combines chuño with a sofrito, fresh cheese and eggs) . This recipe is from the Cochabamba region.
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Chivito Sandwich
Chivito
Anywhere you turn on the streets of Montevideo or on the "rambla" (boardwalk) in the beach resort town of Punta del Este you'll find a menu that almost assuredly has a variation of this sandwich. Here is our take on this culinary wonder.
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Roasted Potatoes with North Indian Spices
Roasted Potatoes with North Indian Spices
The use of unique Indian spices converts this pan of roasted potatoes into something quite exotic.
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Coffee Rubbed Ribeye Steak
Coffee Rubbed Ribeye Steak
Adding coffee to a dry rub adds a deep, smokey flavor that pairs especially well with grilled steaks. For a more intense smoky flavor use a darker roast (such as espresso or French roast) and a light roast for a milder coffee overtone.
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Pastel de Choclo
Pastel de Choclo
A beef or lamb stew, topped with a creamy baked topping, whether it be the potato mash in the British shepherd's pie, the Béchemel topping on Greek Pastitsio, or the creamy corn topping on this Pastel de Choclo, is the iconic international comfort food.  This dish has been cooked for centuries in the most southern parts of Latin America, most notably Argentina, Chile, Peru and Bolivia.  Next time you get the urge for something to warm your soul, whip up a casserole full of this hearty meat pie and then take a nap on the sofa.
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Chicken, Quinoa, and Green-Olive Stew
Chicken, Quinoa, and Green-Olive Stew
I spent years in South America where quinoa has been used for centuries in indigenous cuisines throughout the continent but can't say I ever tasted a dish with quinoa any better than this one. This recipe uses the quinoa in a spicy chicken and tomato broth with salty olives to make something as simple as stewed chicken into an unforgettable dinner.
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Mote Pillo – Hominy Egg Scramble
Mote Pillo – Hominy Egg Scramble
Mote Pillo is a traditional corn and egg scramble originating in the city of Cuenca in Ecuador.
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Hush Puppies
Hush Puppies
Cornmeal fritters, known as Hush Puppies, are one of many corn-based foods that were adopted by Southerners in the USA from the indigenous Indian tribes of the region, most notably Cherokee, Choctaw and Chickasaw.  The name is said to have originated from hunters and fisherman who would fry up the leftover cornmeal from a fish-fry and throw to the hounds to keep the quiet.
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Puchero Pork
Puchero (Pork, Beef, and Chicken Soup)
From the Canary Islands off the coast of Spain to the Yucatan in Mexico and as far south as Argentina in South America, "Puchero", a stew consisting of everything except the kitchen sink, is a commonly consumed comfort food.  This version is a Mexican variation of this classic Latin "cazuela".
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Coffee Shallot Jam
Coffee Shallot Jam
There are a variety of recipes you can find browsing the internet for making jam from shallots. Most infuse the shallots with a smoking bacon flavor. This variation uses the flavor of coffee to enhance the sweet taste of the caramelized onions.
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Manhattan
Manhattan
The most likely account of the origin of the Manhattan cocktail states that the concoction was created at the famed Manhattan Club in New York City circa 1870. The drink is traditionally made with two parts American whiskey (either bourbon or rye) to one part sweet vermouth, with a dash of bitters. It can be served “up” or “on the rocks”.
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Kofta Kebabs
Kofta Kebabs
In English speaking countries they are called meatballs or meatloaf. In Spanish speaking countries, albondigas. But throughout much of Eastern Europe, the middle east and Southeast Asia, meatballs, in a variety of sizes, and served with a variety of condiments and side dishes, are called kofta (or some close variation thereof). This recipe features the seasoned meatballs skewered and grilled. Serve the kebabs with your choice of condiments such basmati rice, and tzatziki sauce or a curry gravy.
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Swedish Santa Lucia Saffron Buns
Swedish Santa Lucia Saffron Buns
These traditional Swedish Christmas buns have a wonderful warm saffron flavor. They are easy to make and fun to shape. The kids can help. This spelt version is slightly more wholesome than one with wheat flour, but still very moist, indulgent and rich.
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Chocolate Bundt Cake
Chocolate Bundt Cake
It's not what's in a Bundt cake that makes it a Bundt ... it's the pan it's cooked in. The familiar round cake pan with fluted sides and a whole in the middle is what makes a Bundt cake a Bundt cake. This type of cake likely originated in Germany or Austria and became hugely popular in the USA in the 1950s. This is a dark chocolate cake. It tastes just as good as it looks.
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Brown Butter Rum Cannoli
Brown Butter Rum Cannoli
Well, these aren't classic Italian cannoli cookies but they're a whole lot easier and pretty darn tasty to boot.  Naomi, over at Baker's Royal came up with the brilliant idea of using won-ton sheets to make these dainty little desserts. I think the results are pretty impressive.
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Devil’s Food Cake
Devil’s Food Cake
A Devil's Food Cake has a deep, dark chocolate color and is distinguished from more traditional chocolate cakes by the use of dark unsweetened baker's chocolate in the recipes of the early 20th century and subsequently with the use of cocoa to provide an even more poignant chocolate experience. Recipes typically also call for slightly more baking powder or baking soda than more traditional chocolate cakes.
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Devilishly Bittersweet Chocolate Cake
Devilishly Bittersweet Chocolate Cake
I find myself constantly using or adapting recipes by celebrity chef Tyler Florence at Food Network. I couldn't resist this one as I'm always drawn to desserts that are not overly sweet. This unique recipe has a rich, bitter undertone that defines this devilishly delicious cake.
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Tortillitas de Camarones (Shrimp Fritters)
Tortillitas de Camarones (Shrimp Fritters)
These fritters are a common appetizer in Andalusia where you'll find more fried foods than in other parts of Spain.
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Gin Fizz
Gin Fizz
The addition of a carbonation to a cocktail is the key element in a drink bearing the moniker “fizz”. The name was first used in bartenders’ guides in the last 19th century. The most iconic of the fizz drinks is the Gin Fizz (utilizing dry gin) and the Tom Collins (which originally included a sweeter gin known as Old Tom Gin).
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Chicken, Olive, and Lemon Tagine (Djaj Mqualli)
Chicken, Olive, and Lemon Tagine (Djaj Mqualli)
We love the use of the briny olives in contrast the sweeter elements an spices like cinnamon in this dish.
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Margarita
Margarita
The origin of the Margarita cocktail is the subject of much debate. There are at least four plausible versions of the drink’s origin. Due to the confusion over the origin, there is no consensus about the official ingredients in a Margarita. Some include orange liqueur, while others do not. This recipe is the most basic, with just three ingredients … tequila, lime juice and simple syrup in a 3-2-1 ratio.
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Negroni
Negroni
The Negroni was allegedly born in Florence, Italy, cerca 1919, when an Italian aristocrat, Count Camillo Negroni, complained that the classic cocktail, the Americano, was a bit too subdued. Negroni, for whom the cocktail was named, had, according to barkeep legend, had acquired an affinity for strong whiskey while working as a rodeo clown in the States. The Negroni, has in recent years, due to skillful marketing by the Campari brand, become a classic in its own right.
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Marmitako
Marmitako
Marmita translates as 'pot' or 'casserole' in Basque, while the suffix ko is the genitive case, so that marmitako literally means 'from the pot'. Of course, just about everything in Basque cooking comes 'from the pot', but only this venerable dish goes by that name. Originally it was cooked on board fishing boats - and still is - but for decades now it has appeared on restaurant menus in the Basque Country, sometimes even prepared with salmon.
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Alexander Cocktail
Alexander
The most likely account of the creation of the Alexander cocktail is that it was created by Troy Alexander, a bartender at New York’s Rector’s restaurant, near the beginning of the 20th century. The original drink uses 2 parts gin, to 1 part crème de Cacao and 1 part cream. Usually shaken and strained into a cocktail glass and garnished with grated nutmeg.
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Hot Tamales
Hot Tamales
Authentic tamales are made with ground nixtamalized hominy (corn) and stuffed with meat, cheese and a variety of other regional favorites, then steamed slowly in corn husks. The result is out of this world.
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Mexican Rice
Mexican Rice
Although in the southern parts of the country steamed or boiled white rice is common, throughout most of Mexico rice is a highly-seasoned side-dish. This recipe is a rice seasoned and prepared in the traditional Mexican fashion. It traditionally has been served as an accompaniment at almost every meal along with some type of beans.
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Frijoles Borrachos
Frijoles Borrachos
Frijoles Borrachos, which translates as drunken beans, are a variation of Frijoles Charros, named after Mexican cowboys for whom the beans, cooked on the campfire in a big pot, were named. When the beans are simmered in beer, they are referred to throughout Latin America as Frijoles Borrachos or just Borrachos.
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Buñuelos
Buñuelos
In most of the Spanish speaking world, a buñuelo is a round-shaped fritter, deep fried, and usually consisting of a corn meal dough, very similar to what English speaking American calls hush-puppies.
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Original Chimayó Cocktail
Original Chimayó Cocktail
This rendition of the Chimoyó, a cocktail created by a New Mexico restauranteur in 1965, is close to the original drink, utilizing less cider than tequila.
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Chimayó Chingonito (a highball version of the Original Chimayó)
Chimayó Chingonito (a highball version of the Original Chimayó)
This is rendition of the classic Chimóyo utilizing 8 oz of sweet apple cider. Substitute hard (alcoholic) cider for a dryer cocktail that will rival the potency of a Long Island Iced Tea.
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Ensalada de Buena Noche
Ensalada de Buena Noche
The meal on Christmas Eve in Mexico will often include a salad that contains lettuce, beets, red onions, and a variety of fruit. This version contains slices of blood oranges. The salad is a favorite at Christmas because of the vivid green and red colors of the salad.
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Escalivada
Escalivada
The name of the dish derives from the Catalan word to cook on embers and describes the method of cooking the vegetables. It’s customarily grilled over embers but if you can’t or don’t want to fire up the barbecue pit you can roast the veggies in the oven.
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Spanish Christmas Recipes
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Chocolate Stout Cake
Chocolate Stout Cake
"I am a lifelong chocoholic and have eaten many a piece of chocolate cake," writes Elizabeth Means of Williamsburg, Massachusetts. "Never before, though, have I enjoyed anything as much as the chocolate stout cake at the Barrington Brewery in nearby Great Barrington. If I could get a copy of this recipe, I would be eternally grateful." The dark beer known as stout gives this cake an intense, not-too-sweet flavor.
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Mama's Pound Cake
Mama's Pound Cake
Pound cake, which originated in Europe in the first half of the 18th century, initially weighed four pounds. That's because it called for a pound of each of four ingredients — flour, butter, eggs, and sugar — hence the name.
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Sponge Cake
Sponge Cake
This traditional Italian sponge cake recipe utilizes only 3 ingredients. Carefully fold the ingredients into to whipped eggs whites to a achieve the desired light and spongy texture. You can a bit more sugar to achieve a slightly sweeter cake.
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Snickers Cake
Snickers Cake
Graham Crackers, chocolate pudding, peanut butter pudding, more Graham crackers, more chocolate, more peanut butter ... Well you get the gist, right? And then top off all those layers with a chocolate ganache and crumbled Snickers bits and you've got yourself one fabulous dessert.
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Rick Bayless’ Pastel de Tres Leches
Rick Bayless’ Pastel de Tres Leches
This recipe was replicated from celebrity Chef Rick Bayless' website. The cake is typically served with a cream cheese or whipped cream topping but Bayless prefers to let the beauty of the moist cake shine through by accompanying it with nothing more than some fresh fruit. Try it both ways and you be judge.
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Raspberry Coconut Butter Cake
Raspberry Coconut Butter Cake
This simple little cake gains as many points for appearance as it does for taste.
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Roasted Lamb Shoulder with Saffron Rice
In Spain, the most common main dish on the Christmas Eve dinner table is roasted-lamb. We love the video-recipe from The Meatmen for this dish which has great Spanish flavors and Basmati Rice to boot. But you don’t have to be from Spain to enjoy this recipe nor limit it to Christmas time. It’s a winner any night of the week.
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Spicy Charred Octopus
Spicy Charred Octopus
Braising octopus might sound advanced, but it’s as easy as simmering a pot of beans.
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Gluten-Free Cocoa Polvorones
Gluten-Free Cocoa Polvorones
In English they go by a host of names. Snowballs. Sandies. Mexican Wedding Cakes. And Russian Tea Cakes. Seems Russia is about the only place they don’t eat these morsels at Christmas time. Well, whatever you call them they are the perfect Christmas cookie. Easy for kids to make. Delicious but not overly sweet. And we’ve added another plus to the list. They’re gluten-free
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Sauteed Swiss Chard with Raisins and Pine Nuts
Sauteed Swiss Chard with Raisins and Pine Nuts
This simple dish fares from Catalonia and is a common first course. Spinach is often used in lieu of the Swiss chard.
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Pestiños
Pestiños
This a popular Andalusian dessert that is likely of Arabic origin. A deep fried dough, sprinkled with sugar or drenched in honey or syrup.
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No Bake Sweet Potato Cheesecake Shooters
No Bake Sweet Potato Cheesecake Shooters
Okay. So I've been known to partake of a few libations in my lengthy life. It's no secret that a like thinks served in shot glasses. So how could I not love this luscious custard cum cheesecake served as a shooter?
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Pork Shoulder Mustard Sage
Slow-Roasted Pork Shoulder with Mustard and Sage
For my money, the less expensive cuts of beef and pork that are braised or smoked for hours until falling apart are the most flavorful dishes you create. This pork shoulder, braised for 6 hours is the perfect example. What a luscious and tasty dish!
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Swedish Meatballs
Rosie's Swedish Meatballs
Rosie, over at www.thelondoner.com, claims to have recreated the classic Ikea Swedish meatball. She's says it's as good or better than the original. Well we can attest. It's no slacker. See what you think!
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Paleo Pumpkin Gingerbread Cake With Maple-Vanilla Frosting
Paleo Pumpkin Gingerbread Cake With Maple-Vanilla Frosting
This recipe kills three birds with one stone. If you're into Paleo, BAM a hit. If you're into Thanksgiving-centric flavors like pumpkin and gingerbread, BAM, a hit. And finally, if maybe your Canadian and can't eat anything without maple syrup in it, BAM, that's three.
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Spicy Brussels Sprouts with Fried Capers
Spicy Brussels Sprouts with Fried Capers
The salty taste of the capers and the minced anchovies give a unique Mediterranean accent to the brussel sprouts. If you're not a fan of anchovies merely omit them from the recipe. The garlic and capers still provide plenty of pizzazz.
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Roasted Asparagus with Balsamic Browned Butter
Roasted Asparagus with Balsamic Browned Butter
The sweetness of the Balsamic vinegar and the saltiness of the soy sauce are the only thing needed to elevate this simple asparagus side dish to the next level.
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Morrocan Meatballs
Moroccan Meatballs
Mama Mia ... Thatsa spicy meatball! The use of Moroccan spices and the addition of eggs to top off this concoction make this meatball recipe something a little special.
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Mom's Meatloaf
Mom's Meatloaf
Absolutely delicious meatloaf and sauce! Those who claim they don't believe there can be such a thing as a great meatloaf will love this. Based on a meatloaf given to me by a dear friend, Virginia Strehl, Memphis, and Leesburg, Fla. Nita Holleman, 2000
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Salisbury Steak
Salisbury Steak
Steak patties, made from seasoned ground beef, were once known as Hamburg steaks but the name Salisbury steak gained favor in early 20th century. The steak is traditionally served with caramelized onions or sauteed mushrooms.
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Beef Stroganoff III
Beef Stroganoff III
"I have been making this recipe for over 20 years. This can be served over either rice or noodles. A little work but worth the effort."
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Garides Saganaki (Shrimp with Tomatoes and Feta)
Garides Saganaki (Shrimp with Tomatoes and Feta)
Our recipe combines three of my favorite things. Shrimp, feta cheese and the licorice fragrance and taste of Ouzo. The result is an unusually delicious dish.
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Leafy Salad with Pears and Pecans
Leafy Green Salad with Pears
This salad is a slightly different take on our Arugula, Pear and Blue Cheese salad using a leafy butter or Boston Bibb lettuce instead of the arugula. Add some pungent goat cheese or blue cheese for an added dimension.
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Squash Casserole
Two-Cheese Squash Casserole
This recipe is the perfect compliment for a basket full of fresh yellow squash. The tangy cheddar combined with the sweeter Parmesan cheese are the perfect complement to the fresh squash. The bread crumbs and chives add the finishing touch.
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Coq au Vin with White Wine
Coq au Vin with White Wine
This variation on the classic French wine-braised chicken uses white instead of red wine, giving the finished dish a lovely golden hue.
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Coq au Vin Classic Red
Coq au Vin
Coq au Vin is a one another one of those French classics, like Beef Bourguignon, that is designed to elevate simple ingredients into a flavorful plate fit for a king. Most of the recipes you see today are variations on the simplified recipe made popular by cooking celebrity, Julia Child.
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Beef Bourguignon
Beef Bourguignon “is certainly one of the most delicious beef dishes concocted by man.” Or so says Julia Child in her book, Mastering the Art of French Cooking. A humble cut of beef from the shoulder is braised slowly for hours in Burgundy wine with mushrooms and pearl onions being added at the end of the cooking process. There is no more classic example of peasant food being elevated to gourmet cuisine than this dish.
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Orange and Ginger Glazed Carrots
Orange and Ginger Glazed Carrots
I love roasting veggies in the oven. There's no substitute for that slightly charred and caramelized flavor you get from roasting. Try to find the small, multicolored varieties of carrots for a more dramatic presentation. For variations substitute other herbs like thyme, oregano or even mint for the rosemary. To give the whole dish a more exotic flair add a teaspoon of Chinese five-spice blend in with the cumin and ground pepper.
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Chicken Souvlaki with Oranges and Lemons
Chicken Souvlaki with Grilled Citrus
Souvlaki is the shish-kebab of Greece. This recipe utilizes chicken but the skewers are often made with lamb and seafood as well. The citrus and the fresh oregano give these kebabs their definitive Greek flavor. Serve the kebabs and citrus with a side of tzatziki.
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Polish Pork and Sauerkraut Stew (Bigos)
Polish Pork and Sauerkraut Stew (Bigos)
Bigos is a traditional Polish hunter's stew that has a cast of characters longer than Murder on the Orient Express. The result in one of the best stew's you'll ever lay your taste buds on. Pork shoulder, bacon and sausage have the starring roles.
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Pastitsio (Greek pasta casserole)
Pastitsio (Greek pasta casserole)
Pastitsio is a Greek casserole utilizing a tubular pasta such as bucatini, a savory meat or lamb sauce, and typically topped with a Béchemel and cheese mixture, oven baked until bubbling and the cheese is beginning to brown on top of the casserole. It is, in essence, a Greek version of lasagna, using a different type of pasta noodle and the use of cinnamon in the meat sauce.
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Cream, chocolate and salted caramel tart
Cream, chocolate and salted caramel tart
There are lots of recipes for salted caramel tarts out there in cyberspace (at least a baker's dozen or two) but this one just looked so good I couldn't resist posting it here. Credit due to Sandee Mangus at La Receta de La Felicidad. An absolutely decadent dessert and darn good photo too.
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Sachertorte
Sachertorte
A Sachertorte is at least two dense layers of chocolate cake separated by a layer of apricot jam, topped with the jam, and covered in chocolate ganache. And accompanied by a dab of unsweetened whipped cream.
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Lamingtons
Lamingtons
Australia may not be the country than comes to mind when you're thinking about culinary creativity but these Lamingtons, which are a classic Australian dessert, should be every cook's repertoire. So simple. Yet so good. A moist yellow cake dipped in chocolate and dusted with coconut. Yummm!
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Gambas Al Ajillo (Chile-Garlic Shrimp)
Gambas Al Ajillo (Chile-Garlic Shrimp)
Shrimp, garlic, red peppers and parsley, combined and cooked in under 10 minutes. Could it be any more basic? Yet after centuries this dish is still one of the most popular ever. You could prepare this dish on a gas or electric cook top but it's way less fun as described in the recipe ... and for some reason the results in the kitchen are not quite the same. For a twist and a little tartness squeeze a little bit of fresh lemon juice over the top before serving. Enjoy.
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The Spiced Granada
The Spiced Granada
The utilization of grenadine and cardamom syrup gives this vodka based cocktail its unique taste and color.
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Moroccan Cauliflower and Shallots with Dukkah
Moroccan Cauliflower and Shallots with Dukkah
The Moroccan nut and spice blend, Dukkah, gives the cauliflower in this side dish a much needed boost. It turns an otherwise ordinary dish into something that your family and guests will rave about.
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Low-Carb Cheesecake Medley
Low-Carb Cheesecake Medley
This medley of small cheesecakes utilizes recipes that are low-carb versions of the classic New York style ricotto cheesecake with separate garnishes that make each bite a variation.
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Buttermilk Spice Cake with Roasted Walnut Cream Cheese Frosting
Buttermilk Spice Cake with Roasted Walnut Cream Cheese Frosting
I'm pretty sure that the Spice Cake my mom baked for us kids when I was just knee high to a grasshopper was out of one of those Duncan Hines boxed cake mixes. This one might take a few more minutes to throw together compared to a boxed mix but I'm sure the extra time will pay off.
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Classic German’s Chocolate Cake
Classic German’s Chocolate Cake
As a child I assumed that the luscious cake with gooey icing on top that mom called German Chocolate Cake the creation of some German pastry chef that had constructed the dessert for King Wilhelm II or some other German monarch. Turns out the dish was created by a talented female baker in Texas with the first known publication of the recipe occurring in a Dallas newspaper in 1957.
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Carrot Cake
Carrot Cake
Desserts made with carrots and other fruit have existed since medieval times. Since sugar and other sweeteners were expensive during in those days fruits were commonly used to sweeten desserts. The cake as we know it today most likely evolved from pudding to cake during the 18th century.
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Gluten Free Carrot Cake
Gluten Free Carrot Cake
This cake recipe uses a special flour blend to create a gluten-free cake that's moist and tasty just like one using wheat flour. And replacing the sugar with the artificial sweetener makes the recipe low-carb as well.
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Chocolate Chip Cookie Cake
Chocolate Chip Cookie Cake
I stole this recipe from Sally’s Baking Addition. It’s basically a big, fat chocolate chip cookie with milk-chocolate frosting Yum!
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Chana Masala (Spiced Chickpeas)
Chana Masala (Spiced Chickpeas)
Chana Masala is a popular dish in Northern India sold by street vendors, but also in restaurants. If you're a fan of Indian flavors you'll love adding this recipe to your repertoire.
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Chawanmushi (Japanese Egg Custard)
Chawanmushi (Japanese Egg Custard)
Most custards are served as a thick dessert such as a flan. This egg custard, similar in some respects to the Greek soup, Avgolemno, is a silky smooth soup poured over chicken and shrimp.
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General Tso's Chicken
General Tso's Chicken
This Asian dish that features fried pieces of breaded chicken in a sweet, tangy sauce is one of the most popular menu items in Chinese themed restaurants in the United States. No one is really sure where the dish got its name as historians agree that the dish is neither from the city of General Tso's birthplace nor the capital of the Hunan province. The name was likely created by a Chinese restaurateur and caught on.
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Curried Red Beans and Cauliflower (Rajma Masala)
Curried Red Beans and Cauliflower (Rajma Masala)
Being a big fan of Cajun cuisine, I've had more than a few delicious bowls of red beans and rice in my life. But the Indian spices and the addition of cauliflower in this Asian inspired recipe elevate this dish to another level.
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Steamed Pork Buns (Char Siu Bao)
Steamed Pork Buns (Char Siu Bao)
Stuffed, steamed breads, called baozi, or simply bao, are a common element in many Chinese cuisines, however, Char Siu Bao is unique in the fact that the dough is leavened with both yeast and baking powder. You can make larger stuffed buns as a main course item or smaller buns to be served as appetizers.
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Scallion Pancakes (Cong You Bing)
Scallion Pancakes (Cong You Bing)