Fry
Safaid Channe
- 1 tomato
- 800 gr chick peas (cooked)
- 240 gr onions (finely chopped)
- 240 ml chick pea stock
- 60 ml vegetable oil (light)
- 30 gr ginger (shredded)
- 7 ml lemon juice
- 6 gr garlic (chopped)
- 4 gr coriander (ground)
- 3 gr salt
Saganaki
- 1 lemon
- 80 gr kefalotyri
- 28 gr butter
Salad Greens A La Chinois
- 8 lettuce leaves
- 2 tomatoes
- 1 garlic clove
- 45 ml oil
- 16 ml vinegar
- 14 gr sugar
- 1 slice cucumber
- 1 slice green pepper
Salmagundi
- 28 kidney beans
- 2 eggs
- 700 gr beef (ground)
- 575 gr lima beans
- 500 ml spaghetti sauce
- 450 gr beans with pork
- 110 gr dark brown sugar
- 60 ml molasses
- 55 gr bread crumbs
- 45 gr butter
Salmon Vina Olki
- 6 of garlic (cloves)
- 950 ml water
- 475 ml vinegar
- 8 gr cumin seed (ground)
- 5 gr cinnamon
Salmonettes
- 1 egg
- 1 heaping baking
- 250 gr salmon
- 65 gr flour
- 38 gr liquid from salmon
Salsa Chicken Stir
- 1 garlic clove
- 3/4 salsa
- 190 gr stir fry veggies in bite (cut)
- 130 gr chicken
- 80 ml water
- 10 ml oil
- 6 gr chili powder
- 1 slice onion
- 1 package kidney beans
Sambusak
- 1 filling in the center
- 1 bunch scallions
- 475 gr sifted all-purpose flour
- 475 ml lukewarm water
- 240 gr pareve
- 24 gr dry yeast (active)
- 14 gr anise (ground)
- 16 ml vegetable oil
- 3 gr salt
- 1 gr sugar
Samoosa-Small Savory Pastries
- 2 onions (finely chopped)
- 1 filling
- 1 clove garlic (finely)
- 190 gr all purpose flour
- 130 gr steak
- 120 ml warm water
- 120 ml water (hot)
- 30 ml oil
- 16 ml vinegar
- 4 gr curry powder
Samoosi Yirakot
- 1 fine matzoh meal
- 1 egg
- 1 onion
- 1 garlic clove
- 1 potato
- 1 carrot
- 240 ml corn oil
- 130 gr green beans (thin sliced)
- 120 ml water (cold)
- 100 gr green peas
Sauerbraten
- 2 big onions rings (cut into)
- 2 big onions (chopped)
- 1 bay leaf
- 1 carrot
- 1/2 l vinegar
- 1/4 l broth
- 1,500 gr beef (lean)
- 120 ml sour cream
- 100 gr raisins
- 30 ml oil
Sauerkraut Balls Tom Brown
- 2 sauerkraut
- 1 onion
- 1 egg
- 1/2 garlic clove
- 475 ml milk
- 425 gr dry bread crumbs
- 325 gr flour
- 240 gr corned beef
- 230 gr ham (cooked)
- 120 ml beef broth
Sauerkraut Ham Balls
- 2 eggs
- 425 gr fully ham (ground cooked)
- 65 gr all purpose flour
- 60 ml milk
- 30 gr onion (finely chopped)
- 16 ml prepared mustard
- 14 gr dry bread crumbs
- 3 gr parsley (chopped fresh)
- 1 gr garlic powder
- 1 gr pepper
Saus Ka�ang
- 67 fat grams per (serving)
- 15 grind pepper (together)
- 4 approx
- 1 chile arbol
- 1 garlic clove
- 1/2 onion
- 240 ml coconut milk
- 18 gr peanut butter
- 16 ml tamarind water
- 3 gr salt
Sauteed Venison Liver With Apple Slices
- 250 gr venison liver
- 55 gr butter
- 50 gr apple
- 30 gr onion
- 28 gr butter in skille onion (chopped)
- 1 slice brown sugar cinnamon
Scallops And Goat Cheese With Spaghetti
- 2 garlic (cloves minced)
- 300 gr tomatoes (peeled)
- 250 gr scallops quartered
- 170 gr spaghetti
- 170 gr goat cheese crumbled
- 120 ml olive oil
- 100 gr sun tomatoes (dried)
- 7 gr parsley (finely chopped)
- 1 gr pepper (crushed red)
Seitan Parmigiana
- 13 baking dish
- 1 onion
- 1 miso
- 700 ml spaghetti sauce
- 350 ml water
- 300 gr soft silken tofu
- 240 ml sauce (into)
- 190 gr seitan
- 130 gr wheat flour (whole)
- 60 gr tahini
Sesame Almond Chicken Wings
- 2 egg whites (beaten)
- 1 chinese dip sauce
- 950 ml peanut oil for deep-frying
- 16 gr rice flour
- 16 gr cornstarch
- 16 gr sesame seeds
- 16 gr almonds (ground)
- 16 ml soy sauce (light)
- 16 ml chinese rice wine
- 4 gr wheat flour