A hearty Norwegian stew
A hearty stew with garlic, and fresh vegetables. Recipe courtesy of Sorensen's a historic resort in the Sierra Nevada. Time is an estimate.
Great dish for a cold day!! The flavour can be changed to suit your own tastes by varying the amount of the spices!
You won't believe how little effort it takes to make these tender,juicy ribs.
This makes some YUMMY pork!! I found this recipe a few years ago on line when I was throwing a luau. It went over so well that people still ask "Are you making that awesome pork" every time we have a party!
Traditional Maltese food.
This works well in a smaller tagine. Look at Moroccan cuisine in Wikipedia if you want to serve an authentic meal. The tagine itself is Berber in origin and this recipe is Moroccan.
Absolutely beautiful tagine (slow cooked) beef with fragrant Moroccan spices, sultanas and apricots. If you don't usually stock these spices, make the effort to get them, definitely a family favourite for all ages in our home. The original recipe calls for 4 teas garlic, I prefer one, to allow the apricotty sweetness to remain. Personally I think it would be a pity to not include the sultanas or dried apricots as it adds visual interest, texture and definitely flavour! Can be served with couscous and roasted capsicum, garnish with toasted almonds if liked. This recipe comes from the Family Health Network, Australia.
A Persian dish, lamb is so tender that it falls apart. From flavours of the world by Paul Gayler
Originally posted by Linda Larsen on About.com guide. Low in fat and sodium.
Well, I'm a Texan, and this is one of those recipes ya come out the womb ready to make. We like ours spicy. I had to write down my recipe in order to enter a Kosher (yep!) Chili Cookoff. So, here goes! Enjoy...Please note that a TRUE Texas Chili does not have beans, but add them if you must.
An amazing Moroccan cook named Naima taught me to make this dish. If you ever have the chance to buy a tagine (a clay cooking pot) it is worth it just to make this dish. Serve the finished meal boiling hot and eat it the traditional way -- straight from the clay tagine. By the way, I have adjusted this recipe to use chicken breasts (which are more common in the West) but in Morocco you would more likely get a cut such as a thigh. Any piece of chicken will work just fine.
Enjoy! This is a taste of Texas BBQ. BBQ isn't just a way of cooking, it's a way of life!
This recipe was found in "A Skillet Full" from the South Pittsburg Tennessee Historic Preservation Society. South Pittsburg is where the Lodge Manufacturing Co. is located; they make the best cast iron utensils, pots, etc. The recipe is so easy, but so good. My aunt's hairdresser shared this one with her and she shared it with us. I have increased the oven temperature to 350 degrees and decreased the baking time without any problem.
I found this recipe on Pinterest and made it today. I wanted to post it here for safe keeping since it is so good. The flavors and texture of this pork is just right and the process to make it is really quite easy. My teenage son said it was great!
This is a great crock pot meal. Good served with recipe #267895 , bacon and onion biscuits.
Boneless, skinless chicken are marinated and then cooked slowly in the marinate flavored with cumin and cinnamon. Tender dates and apricots give the sauce a slightly sweet flavor. I served this with brown rice.
I found this recipe on a website called BellaOnline. It's pretty straight-forward. I liked it 'cause it doesn't call for ketchup. If you want to make it even more interesting, chop up two Thai Chilies and add them when you're marinading the chicken. *To make garlic paste , roughly chop up however much garlic you want and pour some course salt on it, not too much though. Using the blunt side of a chef's knife, press down and drag the edge over the garlic/salt mixture. Continue until the garlic is a smooth paste consistency.
This was a wonderful creation I made today. I could not find a Mexican style pot roast that included the ingredients I had on hand, so I threw together what I hoped were spices that blended well. Boy, did they ever! I served this with vegetarian refried beans sprinkled with a shredded Mexican 4-cheese blend. I hope you enjoy this as much as I did.
From 1001 Best Slow Cooker Recipes
This is a wonderful tamale filling! Full of flavor and a very traditional recipe. I have posted the recipe for the shredded pork separately. Please note that the amount of shredded pork used is an estimate. The recipe calls for a 2 1/2 pound pork butt. The amount of pork you end up with, will depend on fat, bone, etc. This recipe came from the Arizona Republic Newspaper and is absolutely wonderful. The directions for the masa dough for the tamales can be found on the package or see my recipe for fresh masa mix (much more work than the packaged masa mix). This recipe does not include the preparation or assembly of the tamales. It is just the recipe for the filling. Prep time does not include preparation of pork or assembly of tamales.
Very tender chunks of meat with a great Asian flavor that will melt in your mouth. Not too spicy, but you can add more pepper if you like it hotter. You can buy five-spice powder, a spice much like star anise, in most Oriental markets. Goes great with rice and steamed or stir-fried veggies for a nice Asian meal.
This is simple comfort food. And the best part it takes no time and is very easy. Just slow cooked on your stove or you can finish in the oven which I do in my cast iron skillet. It is just chicken sausage links and onions ...slow cooking. Serve this with some roasted potatoes that I slightly mash in a big bowl, topped with the chicken, sausage, onions and juice and some crunchy bread to soak up all the juices. What more could you want. NOTE: I use chicken thighs and chicken breasts ... but if you want to use a whole cut up chicken, that is fine. You can you any combination you want. I prefer bone in skin on but you can use whatever you enjoy best.
Чілакілес - це проста у приготуванні мексиканська страва, яку у Мексиці найчастіше подають до сніданку. Це улюблений сніданок моєї мексиканської подруги Мелісси. В домі її мами я вперше спробувала чілакілес і саме її мама навчила мене їх готувати. Ця страва - це квінтесенція мексиканської філософії приготування їжі. Ніщо не повинно марнуватись, але смачно повинно бути завжди. Залишки мексиканських тортільяс, які вже втратили свою свіжість, обсмажуються до золотистості й подаються з пікантним томатним мексиканським соусом, який є на кожній мексиканській кухні, напевно як на більшості українських кухонь майонез, та з залишками курки, печеної чи з бульйону. Чілакілес - це дуже смачний спосіб використати рештки! В залежності від регіону Мексики, трикутнички обсмажених тортільяс можуть бути хрусткими, тобто їх лише встромляють у теплий соус, але не занурюють, або повністю м'якими, як у місті Гвадалахара, що на північному заході Мексики. Трикутнички тушкують у соусі, поки вони набрякнуть і мало не розваряться. Ця версія чілакілес щось середнє між двома способами приготування, родом з міста Монтерей, звідки родом моя мексиканська подруга. Хоч чілакілес і заведено готувати до сніданку, це чудова страва для дружніх посиденьок. Особливо, якщо не заливати всі підрум'янені трикутнички тортільї соусом, а частину залишити для набирання ними соусу з куркою та сиром, немов ложкою. Не варто використовувати магазинні тортільяс для цієї страви. Ті готові тортільяс які можна зустріти у нас, мало нагадують справжні мексиканські тортільяс. Вони надто м'які, в них багато цукру (у справжніх тортільяс взагалі нема цукру) й вони просто на просто горять швидше ніж зробляться хрусткими. Потрібно використовувати або залишки домашніх тортіляс, пшеничних чи кукурудзяних, чи купити перський лаваш, він круглий і дещо грубший ніж вірменський й використати його. Вірменський лаваш надто тонкий щоб витримати вагу соусу та курки після підрум'янювання.