List of recipes - AbsoluteAstronomy.com

Albanian cuisine

Albanian vegetable pie: article

Burek

Börek is a family of baked or fried filled pastries made of a thin flaky dough known as yufka . It can be filled with cheese, often feta, sirene or kaşar; minced meat, or vegetables...

, recipe

Baked lamb and yogurt: recipe

Baked leeks: recipe

Bean Jahni soup: recipe

Elli's veal or chicken with walnuts: recipe

Fërgesë of Tirana with peppers: recipe

Fërgesë of Tirana with veal: recipe

Fried meatballs: recipe

Garlic dressings: recipe

Mixed vegetables: recipe

Potato and cabbage soup: recipe

Stewed dry figs dessert: recipe

Caesar salad: article

Caesar salad

A Caesar salad is a salad of romaine lettuce and croutons dressed with parmesan cheese, lemon juice, olive oil, egg, Worcestershire sauce, garlic, and black pepper. It may be prepared tableside.-History:...

, recipe

Cheesesteak: article

Cheesesteak

A cheesesteak, also known as a Philadelphia cheesesteak, Philly cheesesteak, cheese steak, or steak and cheese, is a sandwich made from thinly-sliced pieces of steak and melted cheese in a long roll...

Fried Chicken: article

Fried chicken

Fried chicken is a dish consisting of chicken pieces usually from broiler chickens which have been floured or battered and then pan fried, deep fried, or pressure fried. The breading adds a crisp coating or crust to the exterior...

Lemon meringue pie: article

Lemon meringue pie

Lemon meringue pie is a type of baked pie, usually served for dessert, made with a crust usually made of shortcrust or shortbread pastry, lemon curd filling and a fluffy meringue topping. Lemon meringue pie is typically prepared with a bottom pie crust, but with no upper crust: i.e. the meringue is...

Mincemeat tart: article

Mince pie

A mince pie, also known as minced pie, is a small British sweet pie traditionally served during the Christmas season. Its ingredients are traceable to the 13th century, when returning European crusaders brought with them Middle Eastern recipes containing meats, fruits and spices.The early mince...

, recipes

No-Bake Chocolate Chip Cookie Pie: recipe

Not Quite Eggs Benedict: recipe

Peach Cobbler: article

Cobbler (food)

thumb|Apple Cobbler.Cobbler refers to a variety of dishes, particularly in the United States and United Kingdom, consisting of a fruit or savoury filling poured into a large baking dish and covered with a batter, biscuit, or pie crust before being baked...

Potato Salad: article

Potato salad

Potato salad is a dish made from boiled potatoes, the versions of which vary throughout different regions and countries of the world. Although called a salad, it is generally considered a side dish, as it generally accompanies the main course....

, recipe

Pound cake: article

Pound cake

Pound cake refers to a type of cake traditionally made with a pound of each of four ingredients: flour, butter, eggs, and sugar. The traditional recipe makes a cake much larger than most families can consume, and so the quantity is often changed to suit the size of the cake that is desired...

, recipe

Pumpkin pie: article

Pumpkin pie

Pumpkin pie is a traditional sweet dessert, often eaten during the fall and early winter, especially for Thanksgiving and Christmas in the United States and Canada. The pumpkin is a symbol of harvest time and featured also at Halloween....

, recipe

Purée Mongole: article

Purée Mongole

Purée Mongole, also called Cream Mongole, is a creamed split pea-tomato soup of unknown origin that dates back to the at least the late 19th century. Popular during the period between the 1920s–1940s, it is similar to boula....

, recipe

Roasted brined turkey: recipe

Simple nachos: recipe

S'more: article

S'more

A s'more is a traditional nighttime campfire treat popular in the United States and Canada consisting of a roasted marshmallow and a layer of chocolate sandwiched between two pieces of graham cracker.-Etymology and origins:...

, recipe

Stuffing (a.k.a. Dressing): article

Stuffing

In cooking, stuffing or filling is an edible substance or mixture, often a starch, used to fill a cavity in another food item...

Sweet Potato pie: article

Sweet potato pie

Sweet potato pie is a traditional side dish in the Southern United States. It is often served during the American holiday season, especially at Thanksgiving, and is similar in many ways to pumpkin pie...

Tuna Salad: article

Tuna salad

Tuna salad is typically a blend of two main ingredients: tuna and mayonnaise or mayonnaise-substitute. Chopped hard-boiled egg, celery or relish, and onion are ingredients that are often added. Tuna salad is regularly served on top of lettuce, tomato, avocado, or some combination of these...

Hot dogs: article

Hot dog

A hot dog is a sausage served in a sliced bun. It is very often garnished with mustard, ketchup, onions, mayonnaise, relish and/or sauerkraut.-History:...

Hamburgers: article

Hamburger

A hamburger is a sandwich consisting of a cooked patty of ground meat usually placed inside a sliced bread roll...

French fries: article

French fries

French fries , chips, fries, or French-fried potatoes are strips of deep-fried potato. North Americans tend to refer to any pieces of deep-fried potatoes as fries or French fries, while in the United Kingdom, Australia, Ireland and New Zealand, long, thinly cut slices of deep-fried potatoes are...

Further unwritten articles and recipes: Fried Cheese Curds, Mashed potatoes, Pickle Pie

Argentine cuisine

Empanadas: article

Empanada

An empanada is a stuffed bread or pastry baked or fried in many countries in Latin America, Southern Europe and parts of Southeast Asia. The name comes from the verb empanar, meaning to wrap or coat in bread. Empanada is made by folding a dough or bread patty around the stuffing...

Asado: article

Asado

Asado is a term used both for a range of barbecue techniques and the social event of having or attending a barbecue in Argentina, Uruguay, Paraguay, Chile and southern Brazil. In the former countries asado is also the standard word for barbecue. An asado usually consists of beef alongside various...

Locro: article

Locro

Locro is a hearty thick stew popular along the Andes mountain range. The dish is a classic Ecuadorian cheese and potato soup from the Ecuadorian cuisine. This is also a dish in Peruvian cuisine, which at one point held the center of the Inca empire. It typical also in Argentina prepared by the...

Dulce de Leche: article

Dulce de leche

Dulce de leche is a thick,creamy, caramel-like milk-based sauce or spread.Literally translated, dulce de leche means "sweet from milk". It is prepared by slowly heating sweetened milk to create a product that derives its taste from caramelised sugar. It is a popular sweet in Latin America, where...

chimichurri: article

Chimichurri

Chimichurri or Chimmichurri is a variant of green sauce, though there is a red version as well , also used as a marinade, for grilled meat...

Australian cuisine
Australian cuisine
Australian cuisine refers to the cuisine of the Commonwealth of Australia and its preceding indigenous and colonial societies. Indigenous Australians have occupied the lands of Australia for some 40,000-60,000 years, during which time they developed a unique hunter gatherer diet, known as "bush...

ANZAC biscuit

Anzac biscuit

An Anzac biscuit is a sweet biscuit popular in Australia and New Zealand, made using rolled oats, flour, desiccated coconut, sugar, butter, golden syrup, baking soda and boiling water...

s: recipe

Australian Aboriginal sweet foods

Australian Aborigines had many ways to source sweet foods. The four main types of sweet foods gathered – apart from ripe fruit – were:* honey from ants and bees * leaf scale * tree sap* flower nectar...

Australian and New Zealand meat pie

Bushfood

Bushfood traditionally relates to any food native to Australia and used as sustenance by the original inhabitants, the Australian Aborigines, but it is a reference to any native fauna/flora that is used for culinary and/or medicinal purposes regardless of which continent or culture it originates...

Carpetbag steak

Carpetbag steak is a uniquely Australian dish that was first popularised in Sydney, around 1950.It consists of an end cut of scotch fillet steak, served standing up like a miniature mountain. Pockets in the meat are made by small cuts, into which oysters are stuffed and sutured with toothpicks...

Chiko Roll

The Chiko Roll is an Australian savoury snack, inspired by the Chinese egg roll and spring rolls. It was designed to be easily eaten on the move without a plate or cutlery. The Chiko roll consists of beef, celery, cabbage, barley, carrot, onion, green beans, and spices in a tube of egg, flour and...

Chocolate crackles

Chocolate crackles are a popular children's confection in Australia and New Zealand, especially for birthday parties and at school fêtes. They are similar to the US Rice Krispies Treats...

Damper

Damper (food)

Damper is a traditional Australian soda bread prepared by swagmen, drovers, stockmen and other travelers. It consists of a wheat flour based bread, traditionally baked in the coals of a campfire. Damper is an iconic Australian dish...

: Recipe

Dim sim

A dim sim is a Chinese-inspired meat dumpling-style snack food popular in Australia. The dish normally consists of a large ball of pork or other meat, cabbage and flavourings, encased in a wrapper similar to that of a traditional shumai dumpling. They are usually deep-fried or steamed, but can be...

Kangaroo meat

Lamington

A lamington is a sponge cake of Australian origin in the shape of a cuboid, coated in a layer of traditionally chocolate icing then desiccated coconut. Lamingtons are sometimes served as two halves with a layer of cream and/or strawberry jam between, and are commonly found in South African and...

s: recipe

Macadamia

Macadamia is a genus of nine species of flowering plants in the family Proteaceae, with a disjunct distribution native to eastern Australia , New Caledonia and Sulawesi in Indonesia ....

Pavlova

Pavlova (food)

Pavlova is a meringue-based dessert named after the Russian ballet dancer Anna Pavlova. It is a meringue with a crisp crust and soft, light inner. The name is pronounced or , unlike the name of the dancer, which was or ....

: recipe

Pikelet: recipe

Pie floater

A pie floater is a meal available in Australia, particularly South Australia which consists of the traditional Australian style meat pie sitting, usually inverted, in a plate of thick green pea soup. It is typically covered with tomato sauce and, although subject to the taste of the individual...

: Recipe

Pumpkin scones

Sausage roll

A Sausage Roll is a type of savoury convenience food commonly served at parties and available from bakeries and milk bars as a take-away food item...

Vanilla slice

Vegemite

Vegemite is a dark brown Australian food paste made from yeast extract. It is a spread for sandwiches, toast, crumpets and cracker biscuits, and filling for pastries...

Austrian cuisine

Kaiserschmarrn

Kaiserschmarrn is one of the best known Austrian desserts, popular in the former Austria–Hungary as well as in Bavaria....

: recipe

Knödel

Knödel or Klöße are large round poached or boiled potato or bread dumplings, made without yeast. They are typical components of Austrian, German, Hungarian and Czech cuisine, and come in many different forms. They can be made from flour, potatoes, old bread, semolina and many more...

or Kloß (German

Germany

Germany , officially the Federal Republic of Germany , is a federal parliamentary republic in Europe. The country consists of 16 states while the capital and largest city is Berlin. Germany covers an area of 357,021 km2 and has a largely temperate seasonal climate...

)

Palatschinke (Palatschinken

Palatschinken

Palatschinke is the Austrian and Bavarian name of the thin, crêpe-like variety of pancake common in Central and Eastern Europe.-The pancake:...

): recipe

Powidl

Powidl is a plum stew. Unlike jam or marmalade, and unlike the German Pflaumenmus , powidl is prepared without additional sweeteners or gelling agents....

Sachertorte

Sachertorte is a chocolate cake. It was invented by chance by Austrian Jewish Franz Sacher in 1832 for Klemens Wenzel von Metternich in Vienna, Austria. It is one of the most famous Viennese culinary specialties. The Original Sachertorte is only made in Vienna and Salzburg, and it is shipped from...

: recipe

Wiener Schnitzel

Wiener schnitzel

Schnitzel is a traditional Austrian dish made with boneless meat thinned with a mallet , coated in bread crumbs and fried. It is a popular part of Viennese, Austrian cuisine and German Cuisine...

Bosnian-Herzegovinian cuisine
Bosnian cuisine
Bosnian cuisine is balanced between Western and Eastern influences. The food is closely related to Turkish, Middle Eastern and other Mediterranean cuisines. However, due to years of Austrian rule, there are also many culinary influences from Central Europe....

Bosanski Lonac

Bosnian Pot is an authentic Bosnian culinary speciality, appreciated for its rich taste and flexibility. It is impossible to define the recipe for Bosanski lonac, as there are many variations, but the main ingredients are mostly the same: meat and various vegetables.It has been on tables of both...

Ćevapčići

Cevapcici

Ćevapi or ćevapčići is a grilled dish of minced meat, a type of kebab, found traditionally in the countries of southeastern Europe. They are considered a national dish in Bosnia and Herzegovina and in Serbia...

Livno cheese

Livno cheese is a cheese first produced in the 19th century in the area of Livno, Bosnia and Herzegovina on the basis of French technology of making Gruyère cheese. The cheese is ready after an average of 60 to 66 days in a controlled environment. The flavor is full, and in older cheeses the taste...

Brazilian cuisine

Açaí

Açaí Palm

The açaí palm is a species of palm tree in the genus Euterpe cultivated for their fruit and superior hearts of palm. Its name comes from the Portuguese adaptation of the Tupian word ïwasa'i, '[fruit that] cries or expels water'. Global demand for the fruit has expanded rapidly in recent years,...

Acarajé

Acarajé is a dish made from peeled black-eyed peas formed into a ball and then deep-fried in dendê . It is found in Nigerian and Brazilian cuisine...

Carreteiro e Arroz

Canjica

Canjica is a white variety of corn, very typical of Brazilian cuisine. It is mostly used in a special kind of sweet popcorn and in a dish also known as canjica, a Festa Junina popular dish. Made popular in Oklahoma by Ken Davis.- External links:* ....

Churrasco

Churrasco is a Portuguese and Spanish term referring to beef or grilled meat more generally, differing across Latin America and Europe, but a prominent feature in the cuisines of Argentina, Brazil, Chile, Nicaragua, Uruguay, and other Latin American countries...

Doce de leite

Farofa

Farofa is a toasted manioc flour mixture, though variants are made with maize flour , and flavors can vary. It is eaten in South America and West Africa, especially in Brazil and Nigeria, where a variant is known as gari. It can be found commercially produced and packaged but is often prepared at...

Feijoada

Feijoada is a stew of beans with beef and pork, which is a typical from Brazilian Cuisine, is also typical in Angola, Mozambique, Goa, India and other former Portuguese colonies. In Brazil, feijoada is considered by many as the national dish...

: Recipe

Feijão tropeiro

Moqueca

Moqueca is a traditional Brazilian seafood stew. Brazilians have been making Moquecas for 300 years.It basically consists of fish, onions, garlic, tomatoes, cilantro, and additional ingredients...

Palmito

Pão de queijo

Pasteis

Pé-de-moleque:

Pizza

Pizza is an oven-baked, flat, disc-shaped bread typically topped with a tomato sauce, cheese and various toppings.Originating in Italy, from the Neapolitan cuisine, the dish has become popular in many parts of the world. An establishment that makes and sells pizzas is called a "pizzeria"...

Polenta

Polenta is a dish made from boiled cornmeal. The word "polenta" is borrowed from Italian.-Description:Polenta is made with ground yellow or white cornmeal , which can be ground coarsely or finely depending on the region and the texture desired.As it is known today, polenta derives from earlier...

Quindim

Quindim is a popular Brazilian baked dessert, made chiefly from sugar, egg yolks, and ground coconut. It is a custard and usually presented as an upturned cup with a glistening surface and intensely yellow color....

Tapioca

Tapioca is a starch extracted Manihot esculenta. This species, native to the Amazon, Brazil, Colombia, Venezuela, Cuba, Puerto Rico, Haiti, the Dominican Republic, Honduras, and most of the West Indies, is now cultivated worldwide and has many names, including cassava, manioc, aipim,...

Vatapá

Vatapá is a Brazilian dish made from bread, shrimp, coconut milk, finely ground peanuts and palm oil mashed into a creamy paste. This food is very popular in the North and Northeast, but it is more typical in the northeastern state of Bahia where it is commonly eaten with acarajé, although Vatapá...

British cuisine
British cuisine
English cuisine encompasses the cooking styles, traditions and recipes associated with England. It has distinctive attributes of its own, but also shares much with wider British cuisine, largely due to the importation of ingredients and ideas from places such as North America, China, and India...

Balti
Balti (food)
A Balti is a British-style type of curry cooked and served up in a thin, pressed steel wok-like pan. It is served in many restaurants in the United Kingdom...
Bangers and mash
Bangers and mash
Bangers and mash, also known as sausages and mash, is a traditional English dish made of mashed potatoes and sausages, the latter of which may be one of a variety of flavoured sausage made of pork or beef or a Cumberland sausage....

(sausage
Sausage
A sausage is a food usually made from ground meat , mixed with salt, herbs, and other spices, although vegetarian sausages are available. The word sausage is derived from Old French saussiche, from the Latin word salsus, meaning salted.Typically, a sausage is formed in a casing traditionally made...

s and mashed potato
Mashed potato
Mashed potato is made by mashing freshly boiled potatoes with a ricer, fork, potato masher, food mill, or whipping them with a hand beater. Dehydrated and frozen mashed potatoes are available in many places...

)
Beef Wellington
Beef Wellington
Beef Wellington is a preparation of fillet steak coated with pâté and duxelles, which is then wrapped in puff pastry and baked...
Black peas
Black Peas
Black peas, also called parched peas or maple peas, form a traditional Lancashire dish served often on or around Bonfire Night . The dish, popular in Rochdale, Oldham, Wigan, Bury and Bolton, is made from the purple podded pea which is long soaked overnight and simmered to produce a type of mushy...
Black pudding
Bread and butter pudding
Bread and butter pudding
Bread and butter pudding is made by layering slices of buttered bread scattered with raisins in an oven dish into which an egg and milk mixture, commonly seasoned with nutmeg , is poured.-Instructions:...
Bubble and squeak
Bubble and squeak
Bubble and squeak is a traditional English dish made with the shallow-fried leftover vegetables from a roast dinner. The main ingredients are potato and cabbage, but carrots, peas, brussels sprouts, and other vegetables can be added...
Cheese
Chicken tikka masala
Chicken Tikka Masala
Chicken tikka masala is a curry dish of roasted chicken chunks in a spicy sauce. The sauce is usually creamy, spiced and orange-coloured...
Christmas pudding
Christmas pudding
Christmas pudding is a pudding traditionally served on Christmas Day . It has its origins in medieval England, and is sometimes known as plum pudding or plum duff, though this can also refer to other kinds of boiled pudding involving dried fruit.-Basics:Many households have their own recipe for...
Clotted cream
Clotted cream
Clotted cream is a thick cream made by indirectly heating full-cream cow's milk using steam or a water bath and then leaving it in shallow pans to cool slowly. During this time, the cream content rises to the surface and forms 'clots' or 'clouts'...
Cornish pasty
Pasty
A pasty , sometimes known as a pastie or British pasty in the United States, is a filled pastry case, associated in particular with Cornwall in Great Britain. It is made by placing the uncooked filling on a flat pastry circle, and folding it to wrap the filling, crimping the edge at the side or top...
Cottage pie
Cottage pie
Cottage pie or shepherd's pie is a meat pie with a crust of mashed potato.The term cottage pie is known to have been in use in 1791, when the potato was being introduced as an edible crop affordable for the poor Cottage pie or shepherd's pie is a meat pie with a crust of mashed potato.The term...
Cranachan
Cranachan
Cranachan is a traditional Scottish dessert. In more modern times it is usually made from a mixture of whipped cream, whisky, honey , and fresh raspberries with toasted oatmeal soaked overnight, in a little whisky. Atholl brose is a drink using similar ingredients but does not contain raspberries...
Dumpling
Dumpling
Dumplings are cooked balls of dough. They are based on flour, potatoes or bread, and may include meat, fish, vegetables, or sweets. They may be cooked by boiling, steaming, simmering, frying, or baking. They may have a filling, or there may be other ingredients mixed into the dough. Dumplings may...

s
Fish and chips
Fish and chips
Fish and chips is a popular take-away food in the United Kingdom, Australia, New Zealand and Canada...
Haggis
Haggis
Haggis is a dish containing sheep's 'pluck' , minced with onion, oatmeal, suet, spices, and salt, mixed with stock, and traditionally simmered in the animal's stomach for approximately three hours. Most modern commercial haggis is prepared in a casing rather than an actual stomach.Haggis is a kind...

(Scotland
Scotland
Scotland is a country that is part of the United Kingdom. Occupying the northern third of the island of Great Britain, it shares a border with England to the south and is bounded by the North Sea to the east, the Atlantic Ocean to the north and west, and the North Channel and Irish Sea to the...

)
Hash
Hash (food)
Hash is a dish consisting of meat, potatoes, and spices, that are mashed together into a smooth, creamy consistency, and then cooked either alone or with other ingredients such as onions....
Knickerbocker glory
Knickerbocker glory
A knickerbocker glory is an ice cream sundae that is served in a large tall glass, particularly in the United Kingdom.The knickerbocker glory was first described in the 1930s and contains ice cream, gelatin, and cream. Layers of these different sweet tastes are alternated in a tall glass and topped...
Lancashire hotpot
Lancashire Hotpot
Lancashire hotpot is a dish made traditionally from lamb or mutton and onion, topped with sliced potatoes, left to bake in the oven all day in a heavy pot and on a low heat. Originating in the days of heavy industrialisation in Lancashire in the North West of England, it requires a minimum of...
Mince pie
Mince pie
A mince pie, also known as minced pie, is a small British sweet pie traditionally served during the Christmas season. Its ingredients are traceable to the 13th century, when returning European crusaders brought with them Middle Eastern recipes containing meats, fruits and spices.The early mince...
Pie and mash
Pie and mash
Pie and mash is a traditional London working-class food.-History:Pie, mash and stewed eels shops have been in London since the 19th century and are still common in south and east London, in many parts of Essex and in places abroad, particularly Australia - where there are significant expatriate...
Pork pie
Pork pie
A pork pie is a traditional British meat pie. It consists of roughly chopped pork and pork jelly sealed in a hot water crust pastry . It is normally eaten cold as a snack or as part of a meal.-Types:...
Pound cake
Pound cake
Pound cake refers to a type of cake traditionally made with a pound of each of four ingredients: flour, butter, eggs, and sugar. The traditional recipe makes a cake much larger than most families can consume, and so the quantity is often changed to suit the size of the cake that is desired...
Queen of Puddings
Queen of Puddings
Queen of Puddings is a traditional British dessert, consisting of a baked, breadcrumb-thickened mixture, spread with jam and topped with meringue....
Shepherd's pie
Shepherd's pie
Cottage pie or shepherd's pie is a meat pie with a crust of mashed potato.The term cottage pie is known to have been in use in 1791, when the potato was being introduced as an edible crop affordable for the poor Cottage pie or shepherd's pie is a meat pie with a crust of mashed potato.The term...
Scouse
Scouse (food)
Scouse is a type of lamb or beef stew. The word comes from lobscouse or lapskaus, Norwegian for "stew" and refers to a meat based stew commonly eaten by sailors throughout Northern Europe, which became popular in seaports such as Liverpool.-Origin of the term:In the 18th and 19th centuries...
Spotted dick
Spotted dick
Spotted dick is a British steamed suet pudding containing dried fruit commonly served with custard. Spotted refers to the dried fruit and dick may be a contraction or corruption of the word pudding or possibly a corruption of the word dough or dog, as "spotted dog" is another name for the same...
Sticky toffee pudding
Sticky toffee pudding
Sticky toffee pudding is a British steamed dessert consisting of a very moist sponge cake, made with finely chopped dates or prunes, covered in a toffee sauce and often served with a vanilla custard or vanilla ice-cream...
Sunday roast
Sunday roast
The Sunday roast is a traditional British main meal served on Sundays , consisting of roasted meat, roast potato or mashed potato, with accompaniments such as Yorkshire pudding, stuffing, vegetables and gravy....
Toad in the hole
Toad in the hole
Toad in the hole is a traditional English dish consisting of sausages in Yorkshire pudding batter, usually served with vegetables and onion gravy....
Ulster fry (Northern Ireland
Northern Ireland
Northern Ireland is one of the four countries of the United Kingdom. Situated in the north-east of the island of Ireland, it shares a border with the Republic of Ireland to the south and west...

)
Welsh rarebit
Yorkshire pudding
Yorkshire pudding
Yorkshire Pudding is a dish that originated in Yorkshire, England. It is made from batter and usually served with roast meat and gravy.-History:...

Bulgarian cuisine
Bulgarian cuisine
Bulgarian cuisine is a representative of the cuisine of Southeastern Europe. Essentially South Slavic, it shares characteristics with other Balkans cuisines...

Shopska salata

Skembe chorba

Tarator

Tarator or Taratur , is a traditional Balkan dish. It is a cold soup , popular in the summertime in Albania, Bulgaria, the Republic of Macedonia, southeastern Serbia, Turkey, Azerbaijan, Iran, Lebanon, Syria, Jordan, Israel, Palestine, Armenia and in Cyprus...

Musaka

Banitsa

Surmi

Kapama (from Bansko)

Zelnik (from Samokov)

Kebapcheta

Lamb for the day of St. George

Bob s nadenica (beans with sausage)

Carp for the day of St. Nikolay

Kavurma

Luchnik (from Troyan)

Kačamak

Kacamak

Kačamak or kachamak is a traditional Bosnian, Serbian, Bulgarian, Macedonian, Albanian and Montenegrin dish. It is also known as Bakrdan in Macedonia.-History:...

Tikvena banitsa (banitsa with pumpkin)

Yoghurt

Yoghurt, yogurt or yogourt is a dairy product produced by bacterial fermentation of milk. The bacteria used to make yoghurt are known as "yoghurt cultures"...

Kozunak

Chilean cuisine

Barros Jarpa
Barros Jarpa
Barros Jarpa is a popular sandwich that includes ham and melted cheese. The name was coined in the restaurant of the National Congress of Chile where Minister Ernesto Barros Jarpa always asked for this sandwich....
Barros Luco
Barros Luco
thumb|200px|Chilean president [[Ramón Barros Luco]].Barros Luco is a popular sandwich in Chile that includes beef and melted cheese. The name was coined in the restaurant of the National Congress of Chile, where president Ramón Barros Luco always asked for this sandwich.The presidents cousin,...
Cazuela
Cazuela
Cazuela is the common name given to a variety of dishes, specially from South America. It receives its name from the cazuela in which is cooked...
Charquicán
Charquican
Charquekán is a Chilean dish, containing potatoes, minced meat, pumpkin, white corn, onion and sometimes peas. Charquekán is dry llama meat . This way of preserving meat made it possible for ancient cultures to store food. Today Charquecán Orureño is one of the most famous ways to prepare this meat...
Completo
Completo
The completo is a hot dog variation eaten in Chile, which, besides bread and sausages, It is usually served with ingredients such as chopped tomatoes, mayonnaise, sauerkraut, a variation of the sauce américaine, chilean chili, green sauce and cheese...
Curanto
Curanto
Curanto is a traditional food of Chiloé Archipelago that has spread to the southern areas of Chile and recently Argentina. It is traditionally prepared in a hole, about a meter and a half deep, which is dug in the ground...
Humita
Humita
Humita is a Native American dish from pre-Hispanic times, and a traditional food in Argentina, Bolivia, Chile, Ecuador and Peru. It consists of masa harina and corn, slowly cooked in oil....
Longaniza
Longaniza
Longaniza is a Spanish sausage similar to a chorizo and also closely associated with the Portuguese linguiça. Its defining characteristics are interpreted differently from region to region...
Mote con huesillo
Mote con huesillo
Mote con huesillo is a traditional Chilean summer-time drink, known as the “refreshing national drink.” It is a non-alcoholic beverage consisting of a sweet clear nectar like liquid made with dried peaches cooked in sugar,water and cinnamon, and then once cooled mixed with fresh cooked husked...
Murta con membrillo
Murta con membrillo
Murta con membrillo is a typical dessert from southern Chile where the Chilean guava shrub is common. It is made by boiling the quince and the Chilean guava berries together with sugar....
Pebre
Pebre
Pebre is a Chilean condiment made of coriander, chopped onion, olive oil, garlic and ground or pureed spicy aji peppers. Pebre is most commonly spooned on meat, usually from a barbecue. If you add chopped tomatoes it is called Chancho en piedra....

Soup

hot and sour soup

Hot and sour soup

Hot and sour soup can refer to soups from several Asian culinary traditions. In all cases the soup contains ingredients to make it both spicy and sour.-United States:Soup preparation may use chicken or pork broth, or may be meat-free...

wonton

Wonton

Not to be confused with WantonA wonton is a type of dumpling commonly found in a number of Chinese cuisines.-Filling:...

Shark fin soup

Shark fin soup is a popular soup item of Chinese cuisine usually served at special occasions such as weddings and banquets, or as a luxury item in Chinese culture. The shark fins provide texture while the taste comes from the other soup ingredients.There is controversy over the practice of shark...

is a Chinese soup made with shark's fin, crab meat and egg that is often served in banquets.

Lemon Soup a Greek soup that is not sour

Appetizers

stinky tofu

Stinky tofu

Stinky tofu or chòu dòufu is a form of fermented tofu that has a strong odor. It is a popular snack in East and Southeast Asia, particularly mainland China, Taiwan and Hong Kong and in East Asian enclaves elsewhere where it is usually found homemade, at night markets or roadside stands, or as a...

xiaolongbao

Xiaolongbao

Xiaolongbao is a type of steamed bun or baozi from eastern China, especially Shanghai and Wuxi. It is traditionally steamed in small bamboo baskets, hence the name...

/小籠包

Shengjian mantou

Shengjian mantou are a type of small, pan-fried baozi which is a specialty of Shanghai. It is usually filled with pork and gelatin that melts into soup/liquid when cooked. Shengjian mantou has been one of the most common breakfast items in Shanghai for the last century...

/生煎饅頭

baozi

Baozi

A bāozi or simply known as bao, bau, humbow, nunu, bausak, pow or pau is a type of steamed, filled bun or bread-like item in various Chinese cuisines, as there is much variation as to the fillings and the preparations...

/包子

Spring roll

Spring rolls is an umbrella term used in some Western cultures to describe disparate varieties of filled, rolled appetizers similar to the Chinese chūn juǎn , from which the term was derived...

/春捲

Jiaozi dumplings

Meal

steamed rice

Steamed rice

Steamed rice refers to rice that has been cooked either by steaming or boiling.It is a staple in Japan, China, Korea, Thailand, Philippines, Brazil, India and numerous other Latin American and Asian countries. It is also used as a main ingredient in many dishes.-Preparation:Steamed rice is...

Peking Duck

Peking Duck, or Peking Roast Duck is a famous duck dish from Beijing that has been prepared since the imperial era, and is now considered one of China's national foods....

Sweet and sour pork

Sweet and sour pork is a Chinese dish that is particularly popular in Cantonese cuisine and may be found all over the world. A traditional Jiangsu dish called Pork in a sugar and vinegar sauce is considered its ancestor....

lemon chicken

Lemon Chicken

Lemon chicken is the name of several dishes found in cuisines around the world, but rarely in China, all of which feature chicken and lemon.In Canadian Chinese cuisine it usually consists of pieces of chicken meat that are sautéed or deep-fried and coated with a thick, sweet lemon-flavored sauce...

sesame chicken

Sesame Chicken

Sesame chicken is a syncretic dish, commonly found in Chinese restaurants throughout the English-speaking world...

Kung Pao chicken

Gong Bao chicken , a late Qing Dynasty official. Born in Guizhou, Ding served as head of Shandong province and later as governor of Sichuan province. His title was Gōng Bǎo , or palatial guardian. The name "Kung Pao" chicken is derived from this title....

mapo doufu

Mapo doufu

Mapo doufu, or mapo tofu, is a popular Chinese dish from the Sichuan province. It is a combination of tofu set in a spicy chili- and bean-based sauce, typically a thin, oily, and bright red suspension, and often cooked with minced meat, usually pork or beef...

mongolian beef

Mongolian beef

Mongolian beef is a dish served in Chinese-American restaurants consisting of sliced beef, typically flank steak, and stir-fried with vegetables in a savory brown sauce, usually made with hoisin sauce, soy sauce, and chili peppers. The beef is commonly paired with scallions or mixed vegetables and...

Fried rice

Fried rice is a popular component of Asian cuisine, especially Chinese food. It is made from steamed rice stir-fried in a wok, often with other ingredients such as eggs, vegetables, and meat. It is sometimes served as the penultimate dish in Chinese banquets...

Chow mein

Chow mein is a Chinese term for a dish of stir-fried noodles, of which there are many varieties.-Etymology:...

chinese steamed eggs

Chinese steamed eggs

Chinese steamed eggs or water egg is a Chinese home-style dish found all over China. Eggs are beaten to a consistency similar to what would be used for an omelette and then steamed.-Preparation:...

/蒸水蛋

Buddha's delight

Buddha's delight, often transliterated as Luóhàn zhāi, lo han jai, or lo hon jai, is a vegetarian dish well known in Chinese and Buddhist cuisine...

/羅漢齋

wonton noodle/雲吞麵

Beef chow fun/乾炒牛河

little pan rice /煲仔飯 (rice cooked in a clay pot style)

Dessert

egg custard tart/蛋撻/dan tat/dàntà

douhua

Douhua

Douhua or doufuhua is a Chinese dessert made with very soft tofu. It is also referred to as tofu pudding and soybean pudding.-History:...

/Dou fu fa /tofu pudding/豆花, 豆腐花

swallow's nest

Bird's nest soup

Bird's nest soup is a delicacy in Chinese cuisine. A few species of swift, the cave swifts, are renowned for building the saliva nests used to produce the unique texture of this soup....

Mango pudding

Mango pudding is a popular dessert in Hong Kong. The dessert is also popular in Singapore, Malaysia, Thailand and Macau and is often found in dim sum restaurants worldwide.There are two types of mango pudding, fresh and factory-made....

/芒果布甸/mong guo bo din/芒果布丁/mángguǒbùdĩng

Nian gao

Niángāo, Year cake or Chinese New Year's cake is a food prepared from glutinous rice and consumed in Chinese cuisine. It is available in Asian supermarkets and from health food stores. While it can be eaten all year round, traditionally it is most popular during Chinese New Year...

/年糕/Chinese New Year cake

tong sui
Tong Sui
Tong sui, also known as tim tong, is a collective term for any sweet, warm soup or custard served as a dessert at the end of a meal in Cantonese cuisine. Tong sui are a Cantonese specialty and are rarely found in other regional cuisines of China...

tong sui

Tong Sui

Tong sui, also known as tim tong, is a collective term for any sweet, warm soup or custard served as a dessert at the end of a meal in Cantonese cuisine. Tong sui are a Cantonese specialty and are rarely found in other regional cuisines of China...

/糖水 is a form of soup that is sweet that is usually served as dessert.

mung bean soup/綠豆湯, 綠豆沙

red bean soup/紅豆湯, 紅豆沙

black sesame soup

Black sesame soup

Black sesame soup is a popular Chinese dessert that can be widely found throughout China and Hong Kong. It is generally served hot.-Preparation:...

/芝麻糊

egg tong sui

Egg tong sui

Egg tong sui is a classic tong sui within Cantonese cuisine, essentially a sweet version of egg drop soup. It is considered a more traditional and home-style dish in Hong Kong and China, since it is rarely if ever served at any restaurants....

/雞蛋糖水

sai mai lo/西米露

Dim sum
Dim sum
Dim sum refers to a style of Chinese food prepared as small bite-sized or individual portions of food traditionally served in small steamer baskets or on small plates...

siu mai

Cha siu baau

Cha siu bao or char siu bao is a Cantonese barbecue-pork-filled bun . The buns are filled with barbecue-flavored cha siu pork. They are served as a type of dim sum during yum cha and are sometimes sold in Chinese bakeries.-Variety:...

/叉燒包

turnip cake

Turnip cake

Turnip cake is a Chinese dim sum dish made of shredded radish and plain rice flour. The less commonly-used daikon cake is a more accurate name, in that Western-style turnips are not used in the dish; it is sometimes also referred to as radish cake...

/蘿蔔糕/lo bak go/luóbogāo

taro cake

Taro cake

Taro cake is a Chinese dish made from the vegetable taro. While it is denser in texture than radish cakes, both these savory cakes made in a similar ways, with rice flour as the main ingredient. When served in dim sum cuisine, it is cut into square-shaped slices and pan-fried before serving. It is...

/芋頭糕

Zhaliang

Zhaliang is a kind of food in Cantonese cuisine of China. It is made by tightly wrapping rice noodle roll around youtiao . It is most popular in the Guangdong province of southern China, as well as in Hong Kong....

/炸兩

Shrimp Dumpling/蝦餃/har gau

Chiu-chao style dumplings/潮州粉果

Rice noodle roll

A rice noodle roll is a Cantonese dish from southern China and Hong Kong, commonly served as a variety of dim sum. It is a thin roll made from a wide strip of shahe fen , filled with shrimp, pork, beef, vegetables, or other ingredients. Sweet soy sauce is poured over the dish upon serving...

s/腸粉/cheong fun

Ngau yuk kau/Niu rou qiu/牛肉球, 牛球, 牛肉丸/steamed grounded beef ball

Water chestnut cake

Water chestnut cake is a sweet Cantonese dim sum dish made of shredded Chinese water chestnut. When served during dim sum the cake is usually cut into square-shaped slices and pan-fried before serving. The cake is soft, but holds its shape after the frying. Sometimes the cake is made with chopped...

/馬蹄糕/maa tai gow

Cuban cuisine
Cuban cuisine
Cuban cuisine is a fusion of Spanish, African and Caribbean cuisines. Cuban recipes share spices and techniques with Spanish and African cooking, with some Caribbean influence in spice and flavor. This results in a unique, interesting and flavorful blend of the several different cultural influences...

Ropa vieja

Ropa vieja, which is Spanish for "Old Clothes," is a popular dish of the Canary Islands, Cadiz, Greater Miami and the Caribbean, especially Cuba, Panama, Puerto Rico, and the Dominican Republic...

Picadillo

Picadillo is a traditional dish in many Latin American countries and the Philippines that is similar to hash...

Masas de Puerco

Medianoche

A medianoche is a type of sandwich that originated in Havana, Cuba and is now served in many Cuban-American communities in the United States...

Platanos Maduro

Frijoles negros

Frijoles Negros

Frijoles negros is a nutritious dish made with black beans, prepared in Cuba, Puerto Rico, Mexico, and several other nations in Latin America. The black bean, a legume of the species Phaseolus vulgaris, are usually purchased in either canned or dried form. 1 cup of dried black beans yields...

Bacalao

Bacallao was a phantom island depicted on several early 16th century maps and nautical charts. The name first appears on a chart in 1508, but there are earlier accounts of Bacalao...

Arroz con pollo

Arroz con pollo is a traditional dish of Latin America and the Caribbean, especially in Cuba, Colombia, Ecuador, Panama, Peru, Puerto Rico, Costa Rica, Honduras and the Dominican Republic....

Cuban sandwich

A Cuban sandwich is a variation of a ham and cheese originally created in cafes catering to Cuban workers in Cuba and in the early Cuban immigrant communities of Florida: Key West and Ybor City, Tampa. Later on, Cuban exiles and expatriates brought it to Miami where it is also still very popular...

Danish cuisine

Stuvet grønlangkål (stewed kale)

Stegt flæsk med persillesovs (fried slices of pork with parsley sauce)

Hakkedrenge med bløde løg og bearnaise (chop-boys with mushy onions and sauce bearnaise)

Forårsruller (springrolls (from Daloon))

Frikadeller (meat balls) med agurkesalat (cucumber salad)

Kylling a la Tijuana (Tijuana Chicken) (IMPORTANT: This dish is named after the famous danish art ensemble called Tijuana - and not the mexican city)

French cuisine
French cuisine
French cuisine is a style of food preparation originating from France that has developed from centuries of social change. In the Middle Ages, Guillaume Tirel , a court chef, authored Le Viandier, one of the earliest recipe collections of Medieval France...

Bechamel sauce

Béchamel sauce

Béchamel sauce , also known as white sauce, is one of the mother sauces of French cuisine and is used in many recipes of Italian cuisine, for example lasagne. It is used as the base for other sauces . It is traditionally made by whisking scalded milk gradually into a white roux...

Mirepoix

Mirepoix (cuisine)

A mirepoix is a combination of celery , onions, and carrots. Mirepoix, either raw, roasted or sautéed with butter, is the flavor base for a wide number of dishes, such as stocks, soups, stews and sauces...

Le Tourin

Tourin is a type of garlic soup, from France, also known as le tourin d'ail doux, or Smooth Garlic Soup. Many regions have their own variations on the recipe. Typically, many recipes include as many as 20 cloves of garlic for a much stronger flavor. However other recipes include an equal measure...

Coq au Vin

Coq au vin

Coq au vin is a French braise of chicken cooked with wine, lardons, mushrooms, and optionally garlic.While the wine is typically Burgundy, many regions of France have variants of coq au vin using the local wine, such as coq au vin jaune , coq au Riesling , coq au pourpre , coq au Champagne, and so...

Ratatouille

Ratatouille is a traditional French Provençal stewed vegetable dish, originating in Nice. The full name of the dish is ratatouille niçoise.- Origin :...

Crêpe

A crêpe or crepe , is a type of very thin pancake, usually made from wheat flour or buckwheat flour . The word is of French origin, deriving from the Latin crispa, meaning "curled". While crêpes originate from Brittany, a region in the northwest of France, their consumption is widespread in France...

Chocolate Mousse

Mousse

Mousse is derived from the French word mousse which means "lather" or "foam". A mousse is a prepared food that incorporates air bubbles to give it a light and airy texture...

(Mousse au chocolat)

Crème brûlée

Crème brûlée , also known as burnt cream, crema catalana, or Trinity cream is a dessert consisting of a rich custard base topped with a contrasting layer of hard caramel...

, (recipe)

German cuisine
German cuisine
German cuisine is a style of cooking derived from the nation of Germany. It has evolved as a national cuisine through centuries of social and political change with variations from region to region. The southern regions of Germany, including Bavaria and neighbouring Swabia, share many dishes....

Knödel

and Klöße

Klose

Klose is a surname, and may refer to*Adolf Klose , German railroad engineer and inventor* Anastasia Klose, , Australian artist* Bob Klose, , British musician and photographer* Dennie Klose, , German Comedian...

Wiener Schnitzel

Wiener schnitzel

Schnitzel is a traditional Austrian dish made with boneless meat thinned with a mallet , coated in bread crumbs and fried. It is a popular part of Viennese, Austrian cuisine and German Cuisine...

(Austrian, but available everywhere)

Sauerkraut

Sauerkraut , directly translated from German: "sour cabbage", is finely shredded cabbage that has been fermented by various lactic acid bacteria, including Leuconostoc, Lactobacillus, and Pediococcus. It has a long shelf-life and a distinctive sour flavor, both of which result from the lactic acid...

Saumagen

Saumagen is a German dish popular in the Palatinate. The name means "sow's stomach". The dish is similar to a sausage in that it consists of a stuffed casing; however, the stomach itself is integral to the dish. It isn't as thin as a typical sausage casing...

Potato salad

Sauerbraten

Sauerbraten is a German pot roast, usually of beef , marinated before cooking in a mixture of vinegar, water, spices and seasonings.Sauerbraten is traditionally served with red cabbage, potato dumplings , Spätzle,...

Hungarian cuisine

Dobos torte

Gulyás

Goulash

Goulash is a soup or stew of meat, noodles and vegetables , seasoned with paprika and other spices. Originating in Hungary, goulash is also a popular meal in Austria, Croatia, Czech Republic, Romania, Scandinavia, Serbia, Slovakia, Slovenia and the north-eastern Italian region of Friuli Venezia...

(or goulash)

Lecsó

Lecsó is an originally Hungarian thick vegetable stew which features peppers and tomato, onion, lard, salt, sugar and ground paprika as a base recipe. In northern Hungary, the onions and peppers are usually sauteed in lard or bacon fat, while in the south sunflower oil is more commonly used...

Rigo Jancsi

Rigó Jancsi is a traditional Hungarian and Viennese cube shaped chocolate sponge cake and chocolate cream pastry. It gained popularity in the former Austro-Hungarian Empire and is named after Rigó Jancsi , a famous Hungarian Gypsy violinist who seduced and married Clara Ward, Princess de...

Kolbász

The Cuisine of Hungary produces a vast number of types of sausages. The most common smoked Hungarian sausages are Gyulai Kolbász, Csabai Kolbász, Csemege Kolbász, Házi Kolbász, Cserkész Kolbász, lightly smoked, like Debreceni Kolbász and Lecsókolbász, a spicy sausage made specifically for serving...

Túrós csusza

Turos csusza is a Hungarian savoury curd cheese noodle dish or cottage cheese noodle dish made with small home made noodles or pasta.Turoscsusza is a traditional pasta dish of the Hungarian cuisine....

Indian cuisine
Indian cuisine
Indian cuisine consists of thousands of regional cuisines which date back thousands of years. The dishes of India are characterised by the extensive use of various Indian spices, herbs, vegetables and fruit. Indian cuisine is also known for the widespread practice of vegetarianism in Indian society...

Bengal potatoes

Bengal potatoes is a dish in Indian cookery. It is served as a snack food with drinks, or as part of an Indian meal. Normally, the potatoes are baked with spices, peppers and curry leaves in an oven heated by cow patties. The potatoes and vegetables are then battered and deep-fried and served...

Tandoor

A tandoor is a cylindrical clay oven used in cooking and baking. The tandoor is used for cooking in Azerbaijan, India, Turkey, Iran, Armenia, Georgia, Pakistan, Uzbekistan, Afghanistan, the Balkans, the Middle East, and Central Asia, as well as Burma and Bangladesh.The heat for a tandoor was...

Garam masala

Garam masala is a blend of ground spices common in North Indian and other South Asian cuisines. It is used alone or with other seasonings. The word garam refers to intensity of the spices rather than capsaicin content...

Panch phoron

Panch phoran , also found transliterated as panch puran,panchphoran,panch phutana, is a spice blend used in Bangladesh and Eastern India, especially in Mithila, Bengali, Assamese and Oriya cuisine...

Maharashtrian cuisine

Maharashtrian cuisine is cuisine of the Marathi people, those from the state of Maharashtra in India. Maharashtrian cuisine covers a range from being mild to very spicy dishes. Wheat, rice, jowar, bajri, vegetables, lentils and fruit form important components of Maharashtrian diet...

Snack food

A snack is a portion of food oftentimes smaller than that of a regular meal, that is generally eaten between meals. Snacks come in a variety of forms including packaged and processed foods and items made from fresh ingredients at home....

Kothimbir Vadi

Sweets

SweetS

was a Japanese idol group. Put together through auditions, the group debuted in 2003 on the avex trax label. Although the group met minor success, they disbanded after three years with the release of a final single in June 2006....

South Indian cuisine

South Indian Cuisine is a term used to refer to the cuisines found in the four southern states of India: Andhra Pradesh, Karnataka, Kerala and Tamil Nadu.-Similarities and differences in "Four states' cuisines":...

Tamil cuisine

Tamil Nadu is famous for its hospitality and its deep belief that serving food to others is a service to humanity, as is common in many regions of India. The region has a rich cuisine involving both traditional vegetarian, as well as non-vegetarian dishes. It is characterized by the use of rice,...

Andhra cuisine

Cuisine of Kerala

The cuisine of Kerala is linked in all its richness to the history, geography, demography and culture of the land. Kerala cuisine has a multitude of both vegetarian and non-vegetarian dishes prepared using fish, poultry and meat.-Ingredients:...

Cuisine of Karnataka

The cuisine of Karnataka includes many vegetarian and non-vegetarian cuisines. The varieties reflect influences from and to the food habits of many regions and communities from the three neighbouring South Indian states, as well as the state of Maharashtra to its north...

North Indian cuisine

North Indian cuisine , part of Indian cuisine, is a term used to refer to the cuisines found in Northern India which includes the Indian states: Jammu and Kashmir, Punjab, Haryana, Himachal Pradesh, Rajasthan, Uttarakhand and West-Central Uttar Pradesh...

Cookbook:Chicken Madras

Cookbook:Cuisine of India

Cookbook:Puliyodarai Quick

Swetha's Cookbook

Mom's recipes

Indonesian cuisine

Sate

Soto

Soto (food)

Soto, sroto, tauto or coto is a common dish, found in many regional variations of Indonesian cuisine. It is a traditional soup mainly composed of broth, meat and vegetables. There is no clear definition of what makes a soto, but normally many traditional soups are called soto, whereas foreign and...

Tempe

Tempeh

Tempeh , or tempe , is a traditional soy product originally from Indonesia. It is made by a natural culturing and controlled fermentation process that binds soybeans into a cake form, similar to a very firm vegetarian burger patty...

Betutu

Betutu is a Balinese dish of steamed or roasted chicken or duck. This highly seasoned and spiced dish is a popular dish in Bali and Lombok. An even spicier version is available using extra-spicy sauce made from uncooked onion slices mixed with red chili peppers and coconut oil.This traditional...

Gado-gado

Gado-gado , also called Lotek for its cooked version - differed from lotek atah or karedok for its fresh and raw version of the vegetable covered with peanut sauce and pecel is an Indonesian dish comprising a vegetable salad served with a peanut sauce dressing...

Gudeg

Gudeg is a traditional food from Yogyakarta and Central Java, Indonesia which is made from young Nangka boiled for several hours with palm sugar, and coconut milk . Additional spices include garlic, shallot, candlenut, coriander seed, galangal, bay leaves, and teak leaves, the latter giving a...

Gulai

Gulai is a type of food contained rich, spicy and succulent curry-like sauce. The main ingredients might be chicken, beef, mutton, various kinds of offals, fish and seafoods, and also vegetables such as cassava leafs and young jackfruit. The gulai sauce commonly have thick consistency with...

Karedok

Karedok is a raw vegetable salad in peanut sauce from West Java, Indonesia. It is one of the Sundanese signature dish. It is made from cucumbers, bean sprouts, cabbage, legumes, Thai basil, and small green eggplant, covered in peanut sauce dressing...

Ketoprak

Ketoprak may refer to:* Ketoprak, a traditional theater genre of Java, similar to wayang wong* Ketoprak , a salty West Javanese version of Gado-gado with tahu, bihun, cucumber and sprouting....

Laksa

Laksa is a popular spicy noodle soup from the Peranakan culture, which is a merger of Chinese and Malay elements found in Malaysia and Singapore, and to a lesser extent Indonesia.- Origin :The origin of the name "laksa" is unclear...

Lawar

Mie Aceh

Mie aceh

Mie Aceh is a spicy noodle dish, specialty of Acehnese people in Indonesia. The thick yellow noodle with slices of beef, goat meat or seafood is served in rich and spicy curry-like soup. Mie Aceh is available in two variations; Mie Aceh Goreng and Mie Aceh Kuah...

Nasi goreng

Nasi goreng, literally meaning "fried rice" in Indonesian, can refer simply to fried pre-cooked rice, a meal including stir fried rice in small amount of cooking oil or margarine, typically spiced with kecap manis , shallot, garlic, tamarind and chilli and accompanied with other ingredients,...

Nasi pecel

Nasi pecel is a Javanese rice dish served with pecel . The vegetables are usually kangkung or water spinach, long beans, cassava leaves, papaya leaves, and in East Java often used kembang turi. It tastes best when eaten with fried tempeh and traditional cracker called peyek...

Nasi Uduk

Oncom

Oncom is one of the traditional staple foods of West Javan cuisine. There are two kinds of oncom: red oncom and black oncom...

Opor Ayam

Opor ayam is a chicken cooked in coconut milk from Indonesia, especially from Central Java. Opor ayam is also a popular dish for lebaran or Eid ul-Fitr, usually eaten with ketupat and sambal goreng ati ....

Paniki

Paniki is an exotic dish of Minahasan from North Sulawesi made from bat . Before being cooked in spices, usually the bats are burned to remove its soft hairs, then cooked in coconut milk, herbs and spices....

Pempek

Pempek, mpek-mpek or empek-empek is a savoury fishcake delicacy from Palembang, Indonesia, made of fish and tapioca. Pempek is served with yellow noodles and a dark, rich sweet and sour sauce called kuah cuka or kuah cuko .-Origin:Pempek is the best-known of Palembang's dishes...

Pepes

Pepes is an Indonesian cooking method using banana leaf as food wrappings. The banana-leaf package containing food is secured with lidi seumat , cooked on steam, in boiled water or grilled on charcoal...

Rawon

Rawon or Nasi Rawon/Rawon Rice is a strong rich tasting traditional Indonesian beef black soup. Originally from Surabaya in Indonesian province of East Java...

Rendang

Rendang is a dish which originated from the Minangkabau ethnic group of Indonesia, and is now commonly served across the country. One of the characteristic foods of Minangkabau culture, it is served at ceremonial occasions and to honour guests...

Sangsang

Sangsang is a village in the Tibet Autonomous Region of China. It lies at an altitude of 4676 metres . The village has a population of about 201 people.It lies approximately 16.9 miles north of Dobe and 17.4 miles west of Zhabsang.-See also:...

Tumpeng

Tumpeng is a cone-shaped rice dish like mountain with its side dishes . Traditionally featured in the slamatan ceremony, the cone shape of rice is made by using cone-shaped weaved bamboo container...

Lists

Irish cuisine
Irish cuisine
Irish cuisine is a style of cooking originating from Ireland or developed by Irish people. It evolved from centuries of social and political change. The cuisine takes its influence from the crops grown and animals farmed in its temperate climate. The introduction of the potato in the second half of...

Corned beef and cabbage

Coddle

Coddle is an Irish dish consisting of layers of roughly sliced pork sausages and rashers with sliced potatoes, and onions. Traditionally, it can also include barley....

Full breakfast

A full breakfast is a meal that consists of several courses, traditionally a starter , a main course, tea with milk, toast and marmalade or other preserves. Many variations are possible....

Irish stew

Irish stew is a traditional stew made from lamb, or mutton, as well as potatoes, carrots, onions, and parsley....

Potato

The potato is a starchy, tuberous crop from the perennial Solanum tuberosum of the Solanaceae family . The word potato may refer to the plant itself as well as the edible tuber. In the region of the Andes, there are some other closely related cultivated potato species...

Irish whiskey

Irish whiskey is whiskey made in Ireland.Key regulations defining Irish whiskey and its production are established by the Irish Whiskey Act of 1980, and are relatively simple...

Colcannon

Colcannon is a traditional Irish dish mainly consisting of mashed potatoes with kale or cabbage. It is also the name of a song about the dish.-Dish:...

Guinness

Guinness is a popular Irish dry stout that originated in the brewery of Arthur Guinness at St. James's Gate, Dublin. Guinness is directly descended from the porter style that originated in London in the early 18th century and is one of the most successful beer brands worldwide, brewed in almost...

Italian cuisine
Italian cuisine
Italian cuisine has developed through centuries of social and political changes, with roots as far back as the 4th century BCE. Italian cuisine in itself takes heavy influences, including Etruscan, ancient Greek, ancient Roman, Byzantine, Jewish and Arab cuisines...

Sauce

In cooking, a sauce is liquid, creaming or semi-solid food served on or used in preparing other foods. Sauces are not normally consumed by themselves; they add flavor, moisture, and visual appeal to another dish. Sauce is a French word taken from the Latin salsus, meaning salted...

Besciamella

Pesto

Pesto is a sauce originating in Genoa in the Liguria region of northern Italy , and traditionally consists of crushed garlic, basil and pine nuts blended with olive oil and Parmigiano Reggiano and Fiore Sardo...

Ragù

In Italian cookery, a ragù is a meat-based sauce, which is traditionally served with pasta.Typical Italian ragù include ragù alla bolognese , ragù alla napoletana , and ragù alla Barese...

Ragù alla bolognese

Ragù alla napoletana

Tomato sauce

A tomato sauce is any of a very large number of sauces made primarily from tomatoes, usually to be served as part of a dish...

Sugo all'amatriciana

-External links:*** in Italian and English* and in Italian* and in English ***...

Soup

Soup is a generally warm food that is made by combining ingredients such as meat and vegetables with stock, juice, water, or another liquid. Hot soups are additionally characterized by boiling solid ingredients in liquids in a pot until the flavors are extracted, forming a broth.Traditionally,...

Minestra maritata

Minestrone

Minestrone is the name for a variety of thick Italian soups made with vegetables, often with the addition of pasta or rice. Common ingredients include beans, onions, celery, carrots, stock, and tomatoes....

Passatelli

Passatelli is a pasta formed of bread crumbs, eggs, grated Parmesan cheese, and nutmeg, and cooked in chicken broth. It is typically found in the Emilia Romagna region of northern Italy and has much in common with spätzle....

Stracciatella

Stracciatella is an Italian egg-drop soup usually said to be "alla Romana" , but also popular in Marche and Emilia Romagna. It is prepared by beating eggs and adding grated parmesan cheese, salt, pepper, nutmeg, and sometimes semolina, and then adding this mixture to boiling broth...

Pasta

Pasta is a staple food of traditional Italian cuisine, now of worldwide renown. It takes the form of unleavened dough, made in Italy, mostly of durum wheat , water and sometimes eggs. Pasta comes in a variety of different shapes that serve for both decoration and to act as a carrier for the...

Baked ziti

Pasta

(generic)

Gnocchi

Gnocchi are various thick, soft dumplings. They may be made from semolina, ordinary wheat flour, flour and egg, flour, egg, and cheese, potato, bread crumbs, or similar ingredients. The smaller forms are called gnocchetti....

Spaghetti alla puttanesca

Jamaican cuisine
Jamaican cuisine
Jamaican cuisine includes a mixture of cooking techniques, flavors, spices and influences from the indigenous people on the island, and the Spanish, British, Africans, and Chinese who have inhabited the island. It is also influenced by the crops introduced into the island from tropical Southeast...

Jamaican jerk spice

Jerk is a style of cooking native to Jamaica in which meat is dry-rubbed or wet marinated with a very hot spice mixture called Jamaican jerk spice. Jerk seasoning is traditionally applied to pork and chicken. Modern recipes also apply jerk spice mixes to fish, shrimp, shellfish, beef, sausage,...

Curry Chicken

Curry chicken

Curry Chicken is a common South Asian cuisine dish popular in South Asia , Bangladesh, East Asia, Malaysia as well as in the UK, Canada and the Caribbean. A typical curry consists of chicken in an onion, tomato, and yogurt-based sauce, flavoured with ginger, garlic, chillies and a variety of...

Brown Stewed Chicken

Rum Cake

Rum cake

A rum cake is a type of dessert cake which contains rum.In the Caribbean, rum cakes are a traditional Christmas dessert, descended from the Christmas pudding introduced by English settlers. Traditionally, dried fruit is soaked in rum for three months, then added to dough prepared with sugar which...

Oxtail

Oxtail is the culinary name for the tail of cattle. Formerly, it referred only to the tail of an ox or steer, a castrated male. An oxtail typically weighs 2 to 4 lbs. and is skinned and cut into short lengths for sale.Oxtail is a bony, gelatinous meat, and is usually slow-cooked, often stewed or...

Beef Patty

Ackee and saltfish

Ackee and Saltfish

Ackee and saltfish is a traditional Jamaican dish, internationally known as Jamaica's national dish. It spread to other countries with the Jamaican diaspora....

Steamed Fish and Okra

Rum Punch

Rum Punch is a 1992 novel written by Elmore Leonard. It was later adapted into a film by director Quentin Tarantino, who changed some of the characters and the plot...

Japanese cuisine
Japanese cuisine
Japanese cuisine has developed over the centuries as a result of many political and social changes throughout Japan. The cuisine eventually changed with the advent of the Medieval age which ushered in a shedding of elitism with the age of shogun rule...

Donburi

Donburi is a Japanese "rice bowl dish" consisting of fish, meat, vegetables or other ingredients simmered together and served over rice. Donburi meals are served in oversized rice bowls also called donburi...

Okonomiyaki

is a Japanese dish containing a variety of ingredients. The name is derived from the word okonomi, meaning "what you like" or "what you want", and yaki meaning "grilled" or "cooked" . Okonomiyaki is mainly associated with Kansai or Hiroshima areas of Japan, but is widely available throughout the...

Oyakodon

, literally "parent-and-child donburi", is a donburi, or Japanese rice bowl dish, in which chicken, egg, sliced green onions , and other ingredients are all simmered together in a sauce and then served on top of a large bowl of rice...

Sashimi

Sashimi is a Japanese delicacy. It consists of very fresh raw meat, most commonly fish, sliced into thin pieces.-Origin:The word sashimi means "pierced body", i.e...

Sushi

is a Japanese food consisting of cooked vinegared rice combined with other ingredients . Neta and forms of sushi presentation vary, but the ingredient which all sushi have in common is shari...

Tempura

], is a Japanese dish of seafood or vegetables that have been battered and deep fried.-Batter:A light batter is made of cold water and soft wheat flour . Eggs, baking soda or baking powder, starch, oil, and/or spices may also be added...

Jewish cuisine
Jewish cuisine
Jewish Cuisine is a collection of the different cooking traditions of the Jewish people worldwide. It is a diverse cuisine that has evolved over many centuries, shaped by Jewish dietary laws and Jewish Festival and Sabbath traditions...

Blintz

A blin, blintze, or blintz is a thin pancake. It is somewhat similar to a crêpe with the main difference being that yeast may be used in blini, but not in crêpes.-Etymology, origins, culture :...

Cholent

Cholent or Hamin is a traditional Jewish stew. It is usually simmered overnight for 12 hours or more, and eaten for lunch on Shabbat . Cholent was developed over the centuries to conform with Jewish religious laws that prohibit cooking on the Sabbath...

Gefilte fish

Gefilte fish is a poached fish mince stuffed into the fish skin.More common since the Second World War are the Polish patties similar to quenelles or fish balls made from a mixture of ground deboned fish, mostly carp or pike...

Knaydel

Kugel

Kugel is a baked Ashkenazi Jewish pudding or casserole, similar to a pie, most commonly made from egg noodles or potatoes, though at times made of zucchini, apples, spinach, broccoli, cranberry, or sweet potato...

Matzo

Matzo or matzah is an unleavened bread traditionally eaten by Jews during the week-long Passover holiday, when eating chametz—bread and other food which is made with leavened grain—is forbidden according to Jewish law. Currently, the most ubiquitous type of Matzo is the traditional Ashkenazic...

Korean cuisine

Side dish

A side dish, sometimes referred to as a side order or simply a side, is a food item that accompanies the entrée or main course at a meal.-Common types:...

Kimchi

Kimchi , also spelled gimchi, kimchee, or kim chee, is a traditional fermented Korean dish made of vegetables with varied seasonings. There are hundreds of varieties of kimchi made with a main vegetable ingredient such as napa cabbage, radish, green onions or cucumber. It is the most common...

Main Dishes

Main course

A main dish is the featured or primary dish in a meal consisting of several courses. It usually follows the entrée course, and the salad course. In North American usage it may in fact be called the "entree"....

Galbi

Galbi or kalbi generally refers to a variety of gui or grilled dishes in Korean cuisine that is made with marinated beef short ribs in a ganjang-based sauce . In the Korean language, galbi literally means "rib" and can often indicate uncooked ribs...

Bulgogi

Bulgogi is a Korean dish that usually consists of marinated barbecued beef, although chicken or pork may also be used. It is listed at number 23 on World's 50 most delicious foods readers' poll complied by CNN Go in 2011.-Etymology:...

Samgyeopsal

Samgyeopsal is a popular Korean dish. Commonly served as an evening meal, it consists of thick, fatty slices of pork belly meat . The meat, usually neither marinated nor seasoned, is cooked on a grill at the diners' table...

Daeji galbi

Soup

Kimchi jjigae

Doenjang jjigae

Doenjang

Doenjang is a traditional Korean fermented soybean paste. Its name literally means "thick paste" in Korean.-Production:...

Macedonian cuisine

Guvchelvka

Pinđur

Pinđur or Pindjur is a Serbian and Macedonian spicy relish form , and is commonly used as a summer spread.Pindjur is similar to ajvar but is generally made with aubergines...

Tavče Gravče

Zelnik

Zelnik is a traditional pastry from the Balkans composed of thin layers of phyllo pastry filled with combinations of cheese, eggs, spinach, sorrel, browned meat, leeks and rice; in winter, the filling may also include brined cabbage, from which the dish derives its name: zelnik means cabbage.In...

Maltese cuisine
Maltese cuisine
Maltese cuisine refers to the dishes identified as Maltese. Reflecting Maltese history, it shows strong Sicilian and English influences as well as influences of Spanish, Maghrebin and Provençal cuisines.-History:...

Aljotta

Arjoli

Balbuljata/Barbuljata

Bebbux (Snails)

Bigilla

Bigilla is a traditional Maltese snack, made out of beans. The main ingredient of bigilla are tic beans, which are similar to broad beans, but much smaller, with a darker and harder skin. Locally this is called ful ta' Ġirba . In some villages in Malta, bigilla is sold by a street vendor who...

Braġjoli

Brodu

Falda mimlija

Fenek (Rabbit

Rabbit

Rabbits are small mammals in the family Leporidae of the order Lagomorpha, found in several parts of the world...

)

Figolla

Froġa tat-Tarja

Ftira

Ġbejniet

Gbejna

Ġbejna is a round cheeselet made in Malta from goat’s or sheep's milk, salt and rennet...

Ġulepp tal-Ħarrub

Ħelwa tat-Tork

Ħobż biż-żejt

Imbuljuta

Kapunata

Kannoli tar-Rikotta

Karamelli tal-Ħarrub

Kawlata

Kinnie

Kinnie is a soft drink from Malta. It was first developed in 1952 by Simonds Farsons Cisk.Kinnie is amber in colour, has a bittersweet flavour, and is drunk straight or mixed with alcohol to create a long drink.-History:...

Kusksu

Kwareżimal

Laħam fuq il-Fwar

Lampuki

Lampuki is the Maltese name for the dorado or mahi-mahi, a kind of fish that migrates past the Maltese islands during the autumn. The fishing season for lampuki is from the end of August through to November....

Minestra

Mqaret

Mqarrun il-Forn

Pastizzi tar-Rikotta/tal-Piżelli

Prinjolata

Pudina tal-Ħobż

Qagħaq ta' l-Għasel

Qassatat

Ravjul

Ross il-Forn

Sfineġ ta' l-Inċova

Sinizza

Soppa ta' l-Armla

Soppa tal-Qargħa Ħamra

Stuffat tal-Qarnit

Timpana

Torta tal-Marmurat

Torta tat-Tamal

Twistees

Zalzett tal-Malti

Mexican cuisine
Mexican cuisine
Mexican cuisine, a style of food that originates in Mexico, is known for its varied flavors, colourful decoration and variety of spices and ingredients, most of which are native to the country. The cuisine of Mexico has evolved through thousands of years of blending indigenous cultures, with later...

Arroz Blanco

Carnitas

Carnitas, literally "little meats", is a type of braised or roasted pork in Mexican cuisine.Pork carnitas is traditionally made using the heavily marbled, rich 'boston butt' or 'picnic ham' cuts of pork...

Chalupa

A chalupa is a tostada platter in Mexican cuisine. It is a specialty of south-central Mexico, including the states of Puebla, Guerrero and Oaxaca. Chalupas are made by pressing a thin layer of masa dough around the outside of a small mold, and deep frying to produce crisp, shallow corn cups...

Chilaquiles

Chilaquiles is a traditional Mexican dish. Typically, corn tortillas cut in quarters and lightly fried are the basis of the dish. Green, red salsa or mole, is poured over the crisp tortilla triangles, called totopos. The mixture is simmered until the tortilla starts softening. Eggs and pulled...

Chile relleno

The chile relleno, literally "stuffed chile," is a dish of Mexican cuisine that originated in the city of Puebla. It consists of a roasted fresh poblano pepper , sometimes substituted with non-traditional Hatch green chile, Anaheim, pasilla or even jalapeño chili pepper...

Chipotle

A chipotle , or chilpotle, which comes from the Nahuatl word chilpoktli meaning "smoked chili pepper" is a smoke-dried jalapeño that tends to be brown and shriveled. It is a chili used primarily in Mexican and Mexican-inspired cuisines, such as Mexican-American and Tex-Mex.Varieties of jalapeño...

sauce

Enchilada

An enchilada is a corn tortilla rolled around a filling and covered with a chili pepper sauce. Enchiladas can be filled with a variety of ingredients, including meat, cheese, beans, potatoes, vegetables, seafood or combinations.-Etymology:...

Flauta

Frijoles Charros

Frijoles charros

Frijoles charros is a traditional Mexican dish. It is named after the traditional Mexican horsemen, or Charro. The dish is characterized by pinto beans stewed with onion, garlic, and bacon. Other common ingredients include chilies, tomatoes, coriander, ham, sausage, pork and chorizo. It is served...

Guacamole

Guacamole , is an avocado-based dip that originated in Mexico. It is traditionally made by mashing ripe avocados with a molcajete with sea salt. Some recipes call for limited tomato, spicy Asian spices such as white onion, lime juice, and/or additional seasonings.-History:Guacamole was made by...

Huevos rancheros

Huevos rancheros is a classic Mexican breakfast dish popular throughout much of the Americas consisting of eggs served in the style of the traditional large mid-morning fare on poor farms....

Menudo

Menudo (soup)

The soup Menudo is a traditional Mexican dish, made with beef stomach in a clear broth or with a red chili base . Usually, lime, chopped onions, and chopped cilantro are added, as well as crushed oregano and crushed red chili peppers...

Pay De Nuez Pecan Pie

Pork Loin Vampiro

Puchero

Puchero is a type of stew prepared in Argentina, Colombia, Uruguay, the Philippines, and Spain, specifically the autonomous communities of Andalusia and the Canary Islands. The name comes from the Spanish word "puchero" which means "stewpot."...

Pozole

Pozole is a ritually significant, traditional pre-Columbian soup or stew from Mexico. Pozole was mentioned in Fray Bernardino de Sahagún's "General History of the Things of New Spain" circa 1500 CE. It is made from nixtamalized cacahuazintle corn, with meat, usually pork, chicken, turkey, pork...

Quesadilla

A quesadilla is a flour or corn tortilla filled with a savoury mixture containing cheese and other ingredients, then folded in half to form a half-moon shape. This dish originated in Mexico, and the name is derived from the Spanish word queso ....

Refried beans

Refried beans is a dish of cooked and mashed beans and is a traditional staple of Mexican and Tex-Mex cuisine, although each cuisine has a somewhat different approach when making the dish.-Ingredients and preparation:...

Salpicon

Salpicon is a term in French cuisine applied to a preparation consisting of one or more ingredients, diced or minced, and bound with a sauce. The resulting mixture is used to stuff tartlets, canapés, croquettes, rissoles, timbales, vol-au-vents, croustades, eggs, roulades, etc.In Mexican cuisine,...

Sopaipilla

A sopaipilla, sopapilla, sopaipa, or cachanga is a kind of fried pastry and a type of quick bread served in Argentina, Bolivia, Chile, northern Mexico, New Mexico, Peru, Texas, and Uruguay. The word sopaipilla is the diminutive of sopaipa, a word that entered Spanish from the Mozarabic language of...

Taco

A taco is a traditional Mexican dish composed of a corn or wheat tortilla folded or rolled around a filling. A taco can be made with a variety of fillings, including beef, chicken, seafood, vegetables and cheese, allowing for great versatility and variety...

Tamale

A tamale — or more correctly tamal — is a traditional Latin American dish made of masa , which is steamed or boiled in a leaf wrapper. The wrapping is discarded before eating...

Tostada

Tostada is a Spanish word which literally means "toasted". It is used in Latin America to name several different traditional local dishes which have in common the fact they are toasted or use a toasted ingredient as the main base of their preparation. There is a gender difference between "tostada"...

arroz verde

New Zealand cuisine
New Zealand cuisine
New Zealand cuisine is largely driven by local ingredients and seasonal variations. Occupying an island nation with a primarily agricultural economy, New Zealanders enjoy quality local produce from land and sea...

ANZAC biscuit

Anzac biscuit

An Anzac biscuit is a sweet biscuit popular in Australia and New Zealand, made using rolled oats, flour, desiccated coconut, sugar, butter, golden syrup, baking soda and boiling water...

s: recipe

Colonial goose

Colonial Goose

Colonial goose is a preparation of roast leg of lamb or mutton popular as a dish in New Zealand until the last quarter of the 20th century.Early colonial pioneers in New Zealand had sheep aplenty, but goose was relatively scarce. To prepare dishes similar to those they had back home in the old...

Lamington

s: recipe

Pavlova

Pavlova (food)

: recipe

Hangi

Hāngi is a traditional New Zealand Māori method of cooking food using heated rocks buried in a pit oven still used for special occasions.To "lay a hāngi" or "put down a hāngi" involves digging a pit in the ground, heating stones in the pit with a large fire, placing baskets of food on top of the...

Porkbones and puha (boil-up

Boil-up

The Bile-Up is considered the cultural dish of the Kriols of Belize. It is combination boiled eggs, fish and/or pig tail, with number of ground foods such as cassava, green plantains, yams, sweet potatoes, ripe plantains and tomato sauce....

)

Marmite

Marmite is the name given to two similar food spreads: the original British version, first produced in the United Kingdom and later South Africa, and a version produced in New Zealand...

Fish and Chips

Fish and chips

Fish and chips is a popular take-away food in the United Kingdom, Australia, New Zealand and Canada...

Persia
Iran
Iran , officially the Islamic Republic of Iran , is a country in Southern and Western Asia. The name "Iran" has been in use natively since the Sassanian era and came into use internationally in 1935, before which the country was known to the Western world as Persia...

n

Tahdiq

Chelow kabab

Chelow kabab is the national dish of Iran. The meal is simple, consisting of steamed, saffroned basmati or Persian rice and kabab, of which there are several distinct Persian varieties...

Kabab koobideh

Kabab Koobideh

Kabab koobideh or kūbide is an Iranian minced meat kabab which is made from ground lamb, beef or chicken, often mixed with parsley and chopped onions.-Properties:...

Gheimeh

Gheimeh or Qeymeh is a Persian stew of which the main ingredients are cubed lamb, yellow split peas, onion and dried lime. This stew is garnished with thin French fries or eggplant and usually served with rice.-External links:**...

Qormeh sabzi

Polish cuisine
Polish cuisine
Polish cuisine is a style of cooking and food preparation originating from Poland. It has evolved over the centuries due to historical circumstances. Polish national cuisine shares some similarities with other Central European and Eastern European traditions as well as French and Italian...

Bigos

Bigos , known as a Hunter's Stew, is a traditional meat stew typical of Polish, Lithuanian, Belarusians and Ukrainian cuisine, considered to be the Polish and Ukrainian national dish....

Kielbasa

Kielbasa, kołbasa, kobasa, kovbasa, kobasa, kobasi, and kubasa are common North American anglicizations for a type of Eastern European sausage. Synonyms include Polish sausage, Ukrainian sausage, etc...

Kutia

Kutia is a sweet grain pudding, traditionally served in Ukrainian, Lithuanian, Belarusian and Polish cultures. Kutia is often the first dish in the traditional twelve-dish Christmas Eve supper...

Rosół

Zupa ogórkowa

Cucumber soup

The Cucumber soup is a soup based on cucumbers, known in various cuisines. The two major varieties are the fresh cucumber soup and pickled cucumber soup.-Fresh cucumber soups:...

Pierogi

Pierogi are dumplings of unleavened dough - first boiled, then they are baked or fried usually in butter with onions - traditionally stuffed with potato filling, sauerkraut, ground meat, cheese, or fruit...

Żurek

Sour rye soup

The sour rye soup is a soup made of soured rye flour and meat . It is specific to Poland, where it is known as żur or żurek, and a variant is known as barszcz biały which is made with wheat flour instead of rye...

Gołąbki

Portuguese cuisine
Portuguese cuisine
Portuguese cuisine is characterised by rich, filling and full-flavored dishes and is closely related to Mediterranean cuisine. The influence of Portugal's former colonial possessions is also notable, especially in the wide variety of spices used. These spices include piri piri and black pepper, as...

Madeira cake

Madeira cake is a sponge cake in traditional English cookery.The Madeira Cake has a firm yet light texture, eaten with tea or rarely for breakfast and is traditionally flavoured with lemon. Dating back to an original recipe in the 18th century or 19th century, it is not unlike a simple pound cake...

Feijoada

: recipe

Pastéis de Nata: Recipe

Quebec cuisine
Cuisine of Quebec
Quebecs traditional cuisine is today being rediscovered and is as rich and diverse as Quebec itself. The historical context of 'traditional' Quebec cuisine is from the fur trade period and many dishes have a high fat or lard content...

Baked beans

Baked beans is a dish containing beans, sometimes baked but, despite the name, usually stewed, in a sauce. Most commercial canned baked beans are made from haricot beans, also known as navy beans – a variety of Phaseolus vulgaris – in a sauce. In Ireland and the United Kingdom, a tomato...

Bread pudding

Bread pudding is a bread-based dessert popular in many countries' cuisine, including that of Great Britain, France, Belgium, Puerto Rico, Mexico, Malta, Argentina, Louisiana Creole, and the southern United States...

Caribou

Cretons

In Quebec cuisine, cretons is a pork spread containing onions and spices. Due to its fatty texture and taste, it resembles French rillettes. Cretons are usually served on toast as part of a traditional Quebec breakfast...

Maple syrup

Maple syrup is a syrup usually made from the xylem sap of sugar maple, red maple, or black maple trees, although it can also be made from other maple species such as the bigleaf maple. In cold climates, these trees store starch in their trunks and roots before the winter; the starch is then...

Pâté chinois

Pâté chinois is a French Canadian dish similar to English cottage pie, shepherd's pie or French hachis Parmentier. It is made from layered ground beef on the bottom layer, canned corn for the middle layer, and mashed potatoes on top...

(Shepherd's Pie)

Pea soup

Pea soup or split pea soup is soup made, typically, from dried peas. It is, with variations, a part of the cuisine of many cultures. It is greyish-green or yellow in color depending on the regional variety of peas used; all are cultivars of Pisum sativum.Pea soup has been eaten since antiquity; it...

Poutine

Poutine is a Canadian dish of French fries and fresh cheese curds, covered with brown gravy or sauce. Sometimes additional ingredients are added.Poutine is a fast food dish that originated in Quebec and can now be found across Canada...

Tourtière

A tourtière is a meat pie originating from Quebec, usually made with minced pork and/or veal, or beef. It is a traditional part of the Christmas and/or Christmas Eve réveillon and New Year's Eve meal in Quebec, but is also enjoyed and sold in grocery stores all year long...

Romanian cuisine
Romanian cuisine
Romanian cuisine is a diverse blend of different dishes from several traditions with which it has come into contact, but it also maintains its own character...

Ardei umpluţi

Ardei umpluti

Ardei umpluţi is Romanian for "stuffed peppers". Ardei umpluţi, in the Romanian cuisine, are usually prepared with bell peppers stuffed with ground meat, usually pork, rice, onion and other vegetables and spices...

Cozonac

Cozonac or Kozunak is a traditional Bulgarian, Romanian and Albanian sweet bread. It is usually prepared for Easter in Bulgaria and Albania, and mostly for every major holiday in Romania....

Ciorbă

Ciorba

Ciorbă , from Persian, via the Turkish word çorba is a general Romanian word describing sour soups consisting of various vegetables and meat...

Frigărui

Frigarui

Frigărui is a Romanian dish consisting of small pieces of meat grilled on a skewer, similar to the kebab. Often, the pieces of meat alternate with bacon, sausages or lard and vegetables, such as onions, tomatoes, bell peppers and mushrooms. It is seasoned with spices such as pepper, garlic,...

Mămăligă

Mamaliga

Mămăligă is a porridge made out of yellow maize flour, traditional in Romania and Moldova. It is similar to the Italian polenta.In Transylvania and in Carpathia mămăligă is also called puliszka...

Mici

Rasol

Rasol is a Romanian dish made from meat, potatoes, and several other vegetables, boiled together. The meat can be both from a bird or may be pork or beef...

Sarmale

Ţuică

Tuica

Ţuică is a traditional Romanian spirit of somewhere in between 45%-60% alcohol by volume. It is usually made from plums.Ţuică is the official name for the drink when it is prepared only from plums...

Zacuscă

Zacusca

Zacuscă is a vegetable spread very popular in Romania. Similar spreads are found in other countries throughout, or bordering, the Balkans.-Recipe:...

Serbian cuisine
Serbian cuisine
Serbian cuisine is a heterogeneous cuisine, sharing characteristics of the Balkans , the Mediterranean , Turkish, and Central European cuisines....

Burek

Börek is a family of baked or fried filled pastries made of a thin flaky dough known as yufka . It can be filled with cheese, often feta, sirene or kaşar; minced meat, or vegetables...

Ćevapčići

Cevapcici

Gibanica

Gibanica , pron. gheebanitsa, is a traditional Balkan pastry dish, usually made with white cheese, now popular throughout the Balkans.Gibanica is a traditional dish in parts of Balkan region...

Kulen

Kulen is a type of flavored sausage made of minced pork that is traditionally produced in Croatia and Serbia , and its designation of origin has been protected. In parts of Slavonia, kulen is called kulin due to Ikavian speech.The meat is low-fat, rather brittle and dense, and the flavor is spicy...

Pljeskavica

Pljeskavica is a Serbian patty dish popular in the Balkan region of Southeastern Europe.Pljeskavica is eaten in Serbia, Slovenia, Bosnia and Herzegovina, Montenegro, Macedonia and Croatia, and can be found in Romania, and Bulgaria. Traditional pljeskavica is made from mixture of ground meats...

Rakia

Rakia is an alcoholic beverage that is produced by distillation of fermented fruit; it is a popular beverage throughout the Balkans. Its alcohol content is normally 40% ABV, but home-produced rakia can be stronger . Prepečenica is double-distilled rakia which has an alcohol content that may...

Sarma

Sarma (food)

Sarma is a dish of grape, cabbage or chard leaves rolled around a filling usually based on minced meat. It is found in the cuisines of the former Ottoman Empire from the Middle East to the Balkans and Central Europe.-Etymology and names:...

Serbian salad

Serbian salad is a vegetable salad, usually served during summer with roast meat and other dishes. It is made from diced fresh tomatoes, cucumbers, onions and grated feta, usually seasoned with olive oil, salt and commonly feferon - a local hot pepper similar to cayenne pepper....

Slivovitz

Slivovitz or Slivovitsais a distilled beverage made from Damson plums. It is frequently called plum brandy, and in the Balkans is part of the category of drinks called rakia...

Slovak cuisine
Slovak cuisine
Slovak cuisine varies slightly, though sometimes dramatically, from region to region. It was influenced by the traditional cuisine of its neighbours and it influenced these as well...

Bryndzové halušky

Bryndzové Halušky is one of the national dishes in Slovakia. This hearty meal consists of Halušky and bryndza , optionally sprinkled with cooked bits of smoked pork fat/bacon.Žinčica is traditionally drunk with this meal...

Halušky

Halušky are a traditional variety of thick, soft noodles or dumplings cooked in the Central and Eastern European cuisines .They are irregular in shape...

Parené buchty

Strapačky

Strapacky

Strapačky is a Slovak dish, similar to bryndzové halušky where the base compound of the dish is halušky , however instead of bryndza, stewed sauerkraut is used....

Zemiakové placky (potato pancake)

Francúzske zemiaky

Swedish cuisine

Chokladboll

Chokladboll is a popular Swedish pastry.The chokladboll is usually slightly smaller than a golfball. The chokladboll consists of oatmeal, sugar, coffee, cocoa, butter, and sometimes a pinch of vanilla sugar, which is mixed to a compact mass. Balls are formed and then rolled in nib sugar, shredded...

Knäck

Knäck is a traditional Swedish toffee prepared at Christmas. The name translates into "break" and refers to its hard consistency...

(toffee)

Köttbullar (meatballs)

Ärtsoppa (pea soup)

Vegan cuisine

Kale

Skillet

Stuffed tomatoes

Welsh cuisine
Welsh cuisine
Welsh cuisine is the cuisine of Wales. It has influenced, and been influenced by, other British cuisine. Beef and dairy cattle are raised widely. Sheep farming is extensive in the country and lamb is the meat traditionally associated with Welsh cooking, particularly in dishes such as roast lamb...

Bara brith

Bara brith, sometimes known as "speckled bread" , can be either a yeast bread enriched with dried fruit or something more like a fruitcake made with self-raising flour...

: recipe

Cawl

Cawl is the Welsh word for soup or broth. The term is used in English to refer to traditional Welsh stews, usually containing meat and vegetables. Its ingredients tend to vary, but lamb and leeks are particularly common, owing to their association with Wales....

: recipe

Crempog

A crempog is a Welsh pancake made with self-raising flour, salt, eggs, milk and salted butter. They are also known as ffroes and normally served piled into a stack and spread with butter...

s: recipe

Faggot

Faggot (food)

Faggots are a traditional dish in the UK, especially South and Mid Wales and the Midlands of England. It is made from meat off-cuts and offal, especially pork. A faggot is traditionally made from pig's heart, liver and fatty belly meat or bacon minced together, with herbs added for flavouring and...

s: recipe

Laverbread: recipe

Welsh cake

Welsh cakes are traditional Welsh snacks.The cakes are also known as bakestones within Wales because they are traditionally cooked on a bakestone , a cast iron griddle about 1.5 cm or more thick which is placed on the fire or cooker; on rare occasions, people may refer to them as griddle...

: recipe

19th century recipes from the Household Cyclopedia
Household Cyclopedia
The Household Cyclopedia was an American guide to housekeeping published in 1881.- External links :**...

Note that most of these need to be rewritten using more modern recipe notation.

Meat

Meat is animal flesh that is used as food. Most often, this means the skeletal muscle and associated fat and other tissues, but it may also describe other edible tissues such as organs and offal...

Venison recipes

Fish recipes

1:BAKED PICKEREL.

Carefully clean and wipe the fish, and lay in a dripping pan with enough hot water to prevent scorching. A perforated sheet of tin, fitting loosely, or several muffin rings may be used to keep it off the bottom. Lay it in a circle on its belly, head and tail touching, and tied, or as directed in note on fish; bake slowly, basting often with butter and water. When done, have ready a cup of sweet cream or rich milk to which a few spoons of hot water has been added; stir in two large spoons of melted butter and a little chopped parsley; heat all by setting the cup in boiling water; add the gravy from the dripping-pan, and let it boil up once; place the fish in a hot dish and pour over it the sauce. Or an egg sauce may be made with drawn butter; stir in the yolk of an egg quickly, and then a teaspoon of chopped parsley. It can be stuffed or not, just as you please.

2:BOILED SALMON

The middle slice of salmon is the best. Sew up neatly in a mosquito-net bag, and boil a quarter of an hour to the pound in hot salted water. When done, unwrap with care, and lay upon a hot dish, taking care not to break it. Have ready a large cupful of drawn butter, very rich, in which has been stirred a tablespoonful of minced parsley and the juice of a lemon. Pour half upon the salmon and serve the rest in a boat. Garnish with parsley and sliced eggs.
SALMON PATTIES.

Cut cold, cooked salmon into dice. Heat about a pint of the dice in half a pint of cream. Season to taste with cayenne pepper and salt. Fill the shells and serve. Cold, cooked fish of any kind may be made into patties in this way. Use any fish sauce you choose—all are equally good.

BROILED SALMON.

Cut slices from an inch to an inch and a half thick, dry them in a cloth, season with salt and pepper, dredge them in sifted flour, and broil on a gridiron rubbed with suet.

Another Mode.—Cut the slices one inch thick, and season them with pepper and salt; butter a sheet of white paper, lay each slice on a separate piece, envelop them in it with their ends twisted; broil gently over a clear fire, and serve with anchovy or caper sauce. When higher seasoning is required, add a few chopped herbs and a little spice.
FRESH SALMON FRIED.

Cut the slices three-quarters of an inch thick, dredge them with flour, or dip them in egg and crumbs; fry a light brown. This mode answers for all fish cut into steaks. Season well with salt and pepper.
SALMON AND CAPER SAUCE.

Two slices of salmon, one-quarter pound butter, one-half teaspoonful of chopped parsley, one shallot; salt and pepper to taste.

Lay the salmon in a baking dish, place pieces of butter over it, and add the other ingredients, rubbing a little of the seasoning into the fish; place it in the oven and baste it frequently; when done, take it out and drain for a minute or two; lay it in a dish, pour caper sauce over it and serve. Salmon dressed in this way, with tomato sauce, is very delicious.

::How to cook oysters

Cod

Cod is the common name for genus Gadus, belonging to the family Gadidae, and is also used in the common name for various other fishes. Cod is a popular food with a mild flavor, low fat content and a dense, flaky white flesh. Cod livers are processed to make cod liver oil, an important source of...

fish

Flounder

The flounder is an ocean-dwelling flatfish species that is found in coastal lagoons and estuaries of the Northern Atlantic and Pacific Oceans.-Taxonomy:There are a number of geographical and taxonomical species to which flounder belong.*Western Atlantic...

s -- a la creme

French stew of peas and bacon

Chowder

In North America Chowder is a generic name for a wide variety of seafood or vegetable stews and thickened soups, often with milk or cream. Some varieties are traditionally thickened with crushed ship biscuit instead of flour, which is more usual...

-- New England Chowder, Daniel Webster's Chowder

Soup

recipes

Soup maigre

Portable soup

Portable soup was a kind of dehydrated food used in the 18th and 19th centuries. It was a precursor of the later meat extract and bouillon cubes, and of industrially dehydrated food. It is also known as pocket soop or veal glew. It is a cousin of the glace de viande of French cooking...

Asparagus soup

Giblet soup

Charitable soup

Veal gravy soup

Beef gravy soup

Rice and meat soup → Transwikied to wikibooks

Cheap soup

Herring soup

According to the 1881 Household Cyclopedia herring soup is a thick mix of water, barley-meal and red herring.-See also:*Rollmops*Pickled herring*Chowder*Bouillabaisse...

Nutritious soup

Scotch broth

Scotch broth is a filling soup, originating in Scotland but now obtainable worldwide. The principal ingredients are usually barley, stewing or braising cuts of lamb or mutton , and root vegetables such as carrots, turnips or swedes. Greens, particularly cabbage and leeks, can also be added, usually...

Vegetable soup

Vegetable Soup

Vegetable Soup is an American educational children's television program produced by the New York State Education Department that originally ran on PBS from September 22, 1975 to December 14, 1978.-Concept:...

Pea soup

-- done, please comment

Corn soup

Corn soup is a soup traditionally made of corn It is normally made in corn producing areas of the world, however is now widespread due to greater corn distribution. The basic recipe is some type of soup base with corn added followed by whatever ingredients give it its distinct style...

-- done, please comment

Clam chowder

Clam chowder is any of several chowders containing clams and broth. Along with the clams, diced potato is common, as are onions, which are occasionally sauteed in the drippings from salt pork or bacon. Celery is frequently used. Other vegetables are uncommon, but small carrot strips might...

Oyster soup

Chicken soup

Chicken soup is a soup made by bringing to a boil and then simmering chicken parts and/or bones in water, with various vegetables and flavorings. The classic chicken soup consists of a clear broth, often served with small pieces of chicken or vegetables, or with noodles or dumplings, or grains such...

Chicken broth

Sauce

Drawn butter

Drawn butter is an American term for a preparation of melted butter, generally clarified. There does appear to be some confusion or disagreement about whether it must be clarified to be considered "drawn", or merely melted with the surface foam skimmed away, or even simply melted...

Miser's sauce

Nivernoise sauce

Tomato catsup

Fish sauce

Fish sauce is a condiment that is derived from fish that have been allowed to ferment. It is an essential ingredient in many curries and sauces. Fish sauce is a staple ingredient in numerous cultures in Southeast Asia and the coastal regions of East Asia, and features heavily in Thai and Vietnamese...

Apple sauce

Potato recipes

Broiling tomatoes

Baking tomatoes

Steaming potatoes

Cooking mushrooms

Tapioca recipes

Pudding

Pudding most often refers to a dessert, but it can also be a savory dish.In the United States, pudding characteristically denotes a sweet milk-based dessert similar in consistency to egg-based custards, though it may also refer to other types such as bread and rice pudding.In the United Kingdom and...

Dr. Kitchener's pudding

Yorkshire pudding

Yorkshire Pudding is a dish that originated in Yorkshire, England. It is made from batter and usually served with roast meat and gravy.-History:...

Frumenty

Frumenty was a popular dish in Western European medieval cuisine. It was made primarily from boiled, cracked wheat - hence its name, which derives from the Latin word frumentum, "grain". Different recipes added milk, eggs or broth. Other recipes include almonds, currants, sugar, saffron and...

Windsor pudding

Cheshire pudding

Transparent pudding

Carrot pudding

Carrot pudding is a dish traditional to a wide range of cultures around the world. It can be served either as a savoury pudding or as a sweet dessert....

Plain rice pudding

Blackberry mush

Bread pudding

Quince pudding -- done, please comment

Dessert

In cultures around the world, dessert is a course that typically comes at the end of a meal, usually consisting of sweet food. The word comes from the French language as dessert and this from Old French desservir, "to clear the table" and "to serve." Common Western desserts include cakes, biscuits,...

Raspberry Dumplings

Raspberry and Cream Tarts

Paste for tarts

Pie crust -- done, as b:Cookbook:Traditional Pie Crust

Puff pastry

In baking, a puff pastry is a light, flaky, leavened pastry containing several layers of fat which is in solid state at 20 °C . In raw form, puff pastry is a dough which is spread with solid fat and repeatedly folded and rolled out and used to produce the aforementioned pastries...

Mince pie

Shortcrust pastry

Shortcrust pastry is a type of pastry often used for the base of a tart or pie. It does not puff up during baking because it usually contains no leavening agent. It is possible to make shortcrust pastry with self-raising flour, however...

Indian pone

More unusual dining experiences

Alice B. Toklas brownies

Dandelions

Albanian cuisine

Argentine cuisine

Austrian cuisine

Brazilian cuisine

Bulgarian cuisineBulgarian cuisineBulgarian cuisine is a representative of the cuisine of Southeastern Europe. Essentially South Slavic, it shares characteristics with other Balkans cuisines...

Chilean cuisine

Soup

Appetizers

Meal

Dessert

tong suiTong SuiTong sui, also known as tim tong, is a collective term for any sweet, warm soup or custard served as a dessert at the end of a meal in Cantonese cuisine. Tong sui are a Cantonese specialty and are rarely found in other regional cuisines of China...

Dim sumDim sumDim sum refers to a style of Chinese food prepared as small bite-sized or individual portions of food traditionally served in small steamer baskets or on small plates...

Danish cuisine

French cuisineFrench cuisineFrench cuisine is a style of food preparation originating from France that has developed from centuries of social change. In the Middle Ages, Guillaume Tirel , a court chef, authored Le Viandier, one of the earliest recipe collections of Medieval France...

Hungarian cuisine

Indonesian cuisine

Italian cuisineItalian cuisineItalian cuisine has developed through centuries of social and political changes, with roots as far back as the 4th century BCE. Italian cuisine in itself takes heavy influences, including Etruscan, ancient Greek, ancient Roman, Byzantine, Jewish and Arab cuisines...

Japanese cuisineJapanese cuisineJapanese cuisine has developed over the centuries as a result of many political and social changes throughout Japan. The cuisine eventually changed with the advent of the Medieval age which ushered in a shedding of elitism with the age of shogun rule...

Jewish cuisineJewish cuisineJewish Cuisine is a collection of the different cooking traditions of the Jewish people worldwide. It is a diverse cuisine that has evolved over many centuries, shaped by Jewish dietary laws and Jewish Festival and Sabbath traditions...

Korean cuisine

Macedonian cuisine

Maltese cuisineMaltese cuisineMaltese cuisine refers to the dishes identified as Maltese. Reflecting Maltese history, it shows strong Sicilian and English influences as well as influences of Spanish, Maghrebin and Provençal cuisines.-History:...

New Zealand cuisineNew Zealand cuisineNew Zealand cuisine is largely driven by local ingredients and seasonal variations. Occupying an island nation with a primarily agricultural economy, New Zealanders enjoy quality local produce from land and sea...

PersiaIranIran , officially the Islamic Republic of Iran , is a country in Southern and Western Asia. The name "Iran" has been in use natively since the Sassanian era and came into use internationally in 1935, before which the country was known to the Western world as Persia...n

Quebec cuisineCuisine of QuebecQuebecs traditional cuisine is today being rediscovered and is as rich and diverse as Quebec itself. The historical context of 'traditional' Quebec cuisine is from the fur trade period and many dishes have a high fat or lard content...

Romanian cuisineRomanian cuisineRomanian cuisine is a diverse blend of different dishes from several traditions with which it has come into contact, but it also maintains its own character...

Serbian cuisineSerbian cuisineSerbian cuisine is a heterogeneous cuisine, sharing characteristics of the Balkans , the Mediterranean , Turkish, and Central European cuisines....

Slovak cuisineSlovak cuisineSlovak cuisine varies slightly, though sometimes dramatically, from region to region. It was influenced by the traditional cuisine of its neighbours and it influenced these as well...

Swedish cuisine

Vegan cuisine

19th century recipes from the Household CyclopediaHousehold CyclopediaThe Household Cyclopedia was an American guide to housekeeping published in 1881.- External links :**...

More unusual dining experiences

See also

Bulgarian cuisine
Bulgarian cuisine
Bulgarian cuisine is a representative of the cuisine of Southeastern Europe. Essentially South Slavic, it shares characteristics with other Balkans cuisines...

tong sui
Tong Sui
Tong sui, also known as tim tong, is a collective term for any sweet, warm soup or custard served as a dessert at the end of a meal in Cantonese cuisine. Tong sui are a Cantonese specialty and are rarely found in other regional cuisines of China...

Dim sum
Dim sum
Dim sum refers to a style of Chinese food prepared as small bite-sized or individual portions of food traditionally served in small steamer baskets or on small plates...

French cuisine
French cuisine
French cuisine is a style of food preparation originating from France that has developed from centuries of social change. In the Middle Ages, Guillaume Tirel , a court chef, authored Le Viandier, one of the earliest recipe collections of Medieval France...

Italian cuisine
Italian cuisine
Italian cuisine has developed through centuries of social and political changes, with roots as far back as the 4th century BCE. Italian cuisine in itself takes heavy influences, including Etruscan, ancient Greek, ancient Roman, Byzantine, Jewish and Arab cuisines...

Japanese cuisine
Japanese cuisine
Japanese cuisine has developed over the centuries as a result of many political and social changes throughout Japan. The cuisine eventually changed with the advent of the Medieval age which ushered in a shedding of elitism with the age of shogun rule...

Jewish cuisine
Jewish cuisine
Jewish Cuisine is a collection of the different cooking traditions of the Jewish people worldwide. It is a diverse cuisine that has evolved over many centuries, shaped by Jewish dietary laws and Jewish Festival and Sabbath traditions...

Maltese cuisine
Maltese cuisine
Maltese cuisine refers to the dishes identified as Maltese. Reflecting Maltese history, it shows strong Sicilian and English influences as well as influences of Spanish, Maghrebin and Provençal cuisines.-History:...

New Zealand cuisine
New Zealand cuisine
New Zealand cuisine is largely driven by local ingredients and seasonal variations. Occupying an island nation with a primarily agricultural economy, New Zealanders enjoy quality local produce from land and sea...

Persia
Iran
Iran , officially the Islamic Republic of Iran , is a country in Southern and Western Asia. The name "Iran" has been in use natively since the Sassanian era and came into use internationally in 1935, before which the country was known to the Western world as Persia...

n

Quebec cuisine
Cuisine of Quebec
Quebecs traditional cuisine is today being rediscovered and is as rich and diverse as Quebec itself. The historical context of 'traditional' Quebec cuisine is from the fur trade period and many dishes have a high fat or lard content...

Romanian cuisine
Romanian cuisine
Romanian cuisine is a diverse blend of different dishes from several traditions with which it has come into contact, but it also maintains its own character...

Serbian cuisine
Serbian cuisine
Serbian cuisine is a heterogeneous cuisine, sharing characteristics of the Balkans , the Mediterranean , Turkish, and Central European cuisines....

Slovak cuisine
Slovak cuisine
Slovak cuisine varies slightly, though sometimes dramatically, from region to region. It was influenced by the traditional cuisine of its neighbours and it influenced these as well...

19th century recipes from the Household Cyclopedia
Household Cyclopedia
The Household Cyclopedia was an American guide to housekeeping published in 1881.- External links :**...