Yield: 1 quart Carrot, finely grated – 2 1/2 cupsRadish, finely grated – 1 cupRed onion, finely grated – 1/3 cupParsley, minced – 1 cupGarlic, chopped – 3 Tbsp.Fresh lemon …
Yield: 12 portions Skim or 1% buttermilk – 6 cupsSalt – to tasteBlack pepper, divided – 3 1/2 tsp.Cayenne pepper – 3 tsp.Garlic cloves, mashed – 12Boneless, skinless, chicken breasts, …
Yield: 6 portions Vegetable oil – 3 Tbsp.Large onions, thinly sliced – 4Ginger root, peeled and minced – 3-inGarlic cloves, minced – 8Green serrano chiles, chopped – 2 to 3Chicken, …
Yield: 4 servings White Pekin boneless, skinless duck breasts – 4Salt – to tasteBlack pepper, freshly ground – to tastePearl onions, trimmed, peeled – 1 cupFresh figs, whole, washed – …
A schnitzel is a thin slice of meat (or a vegetarian alternative, like cheese) fried in fat. The meat is usually thinned by pounding with a meat tenderizer. Most commonly, …
Fettuccine = ‘little ribbons’, literal meaning in Italian. Fettuccine is a ribbon-like pasta. Pesto is a sauce that originated in Italy. It traditionally consists of crushed garlic, European pine nuts, …
Mortadella (origin – Italy) – Italian sausage containing pieces of fat (pork fat – 15%) seasoned with salt, pepper & pistachio, typically served in slices. Jalapeño is a medium-sized Spanish/ …
A calzone is an Italian oven-baked folded pizza, in the USA often described as a turnover, made with folded leavened dough. It originated in Naples in the 18th century. Ingredients …
Italian stuffed aubergine with Mexican salsa verde – a fusion recipe. Salsa verde is a type of spicy, green sauce in Mexican cuisine based on tomatillo and green chili peppers. …
Rosti is a Swiss dish and is very similar to a hash brown. It was originally a breakfast dish, commonly eaten by farmers of a particular region in Switzerland, but …