Regional Cuisine - 1 / 14
Adolf Frey's Pike Quenelles
- 4 eggs yolks
- 2 1/2 pike
- 2 eggs
- 1 pepper
- 950 ml chicken stock
- 350 ml heavy cream
- 300 ml water
- 160 gr flour
- 130 gr butter
- 40 gr parmesan cheese
African Green Pepper And Spinach
- 1 onion
- 1 green pepper
- 1 tomato
- 60 gr spinach
- 55 gr peanut butter
- 16 ml oil
- 2 gr salt
- 1 gr pepper
African Vegetarian Stew
- 5 tomatoes
- 4 kohlrabies
- 2 sweet potatoes
- 700 ml water
- 475 gr garbanzo beans
- 80 gr couscous
- 40 gr raisins
- 28 gr cumin
- 8 gr onion
- 2 gr ginger
Ajar
- 1 cucumber
- 1 red
- 1/2 red onion
- 45 ml rice vinegar
- 14 gr sugar
- 2 gr cilantro leaves
- 1 gr salt
- 1 gr black pepper
Al And Tipper Gore's Chinese Chicken With Walnuts
- 6 chicken breast
- 2 green peppers
- 3/8 walnut halves
- 38 ml soy sauce
- 30 ml dry sherry
- 22 ml water
- 16 ml peanut oil
- 5 gr cornstarch
- 5 gr ginger
- 4 gr sugar
Aloo Ko Achar
- 3 chilies
- 1 tumeric powder
- 290 gr potatoes
- 120 ml water
- 50 gr coriander
- 32 gr sesame seeds
- 16 ml corn oil
- 2 gr cumin seeds
- 4 slices jalapeno peppers
Apple Filling For Strudel
- 10 apples
- 1 stick butter
- 1 lemon rind
- 200 gr sugar
- 110 gr bread crumbs
- 3 gr cinnamon
B/m English Muffin Bread
- 325 gr flour
- 210 ml warm milk
- 120 ml warm water
- 6 gr salt
- 4 gr sugar
- 1 gr baking soda dissolved
- 1 package yeast
Baklava-Low Fat Low Cal Version
- 1 rose water syrup
- 1 cloves
- 1/2 filo dough
- 140 gr pistachio nuts
- 110 gr margarine
- 38 gr sugar
- 22 ml rose water
- 2 gr cinnamon
Basbousa Bil Laban Zabadi
- 1 semolina
- 1/2 lemon
- 350 gr sugar
- 130 gr unsalted butter
- 120 ml yogurt
- 80 ml water
- 40 gr blanched almonds
- 5 gr baking powder
Basbousa Bil Loz
- 1 whole blanched almonds whipped cream
- 3/4 semolina
- 525 ml water
- 300 gr sugar
- 110 gr butter
- 90 gr blanched almonds
- 5 ml lemon juice
Beef Soup With Liver Balls
- 4 sprigs parsley
- 3 tomatoes
- 2 eggs
- 2 carrots
- 1 ground liver
- 1/4 parsley
- 1,900 ml water
- 900 gr short ribs
- 110 gr dried bread crumbs
- 24 gr flour
Bengali Spinach
- 475 ml warm water
- 120 gr trimmed fresh spinach
- 80 gr raw almonds
- 40 gr ghee
- 30 ml water
- 28 gr shredded coconut
- 22 gr brown sugar
- 7 gr grated ginger
- 5 ml black mustard seeds
- 3 gr salt
Benihana Salad Dressing
- 60 ml peanut oil
- 34 gr onion
- 30 ml water
- 30 ml rice wine vinegar
- 16 ml soy sauce
- 8 gr tomato paste
- 6 gr fresh ginger root
- 6 gr celery
- 6 gr sugar
- 5 ml lemon juice
Bhindi Masala
- 10 garlic cloves
- 3 okra
- 2 fresh green chilies
- 1 onion
- 60 ml oil
- 6 gr cumin
- 3 gr turmeric
Boerenkass Soup
- 3 pared potato
- 2 pkt instant chicken broth
- 2 equal
- 1 1/2 canadian-style bacon
- 1 cauliflower florets
- 1/4 onion
- 1/4 carrot
- 1/4 pared celeriac
- 1,400 ml saucepan heat
- 475 ml water
Broccoli Sesame Salad
- 1 broccoli
- 60 ml soy sauce
- 32 gr sesame seeds
- 60 ml rice wine vinegar
- 30 ml olive oil
- 30 ml sesame oil
Cabbage-Korean Ho Baechu
- 6 leaves chinese cabbage
- 1 clove garlic
- 180 gr cabbage remaining
- 30 gr chang
- 16 ml sesame oil
- 1 gr sesame seeds
Cauliflower Soup
- 5 1/2 cauliflower florets
- 1 pkt instant chicken broth
- 1/2 onion
- 475 ml water
- 240 ml skim milk
- 28 gr margarine
- 5 gr all purpose flour
- 3 gr salt
- 1 gr white pepper
Chana Dhal
- 8 chana dhal
- 2 green chilies
- 16 ml corn oil
- 5 ml mustard seed
- 3 gr turmeric
- 1 gr salt
- 1 gr cayenne pepper
- 1 slice onion
- 1 slice clove garlic
Chick Peas In Olive
- 3 celery stalks
- 2 garlic cloves
- 1 onion
- 1 red
- 1/4 wheat germ
- 600 gr cooked chick peas
- 30 ml olive oil
- 16 ml soy sauce
- 1 ml coriander black pepper heat oil in skille when hot
- 1 gr marjoram