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KARPATKA (POLISH CARPATHIAN CREAM CAKE) Karpatka (Polish Carpathian Cream Cake) recipe for #BakingBloggers: Baking of Poland! Two layers of wavy pâte à choux are filled with a creamy custard and topped with powdered sugar to resemble the Carpathian Mountains.. Disclosure: This post contains Amazon affiliate links.If you purchase something through the link, I may receive a small commission at no extra charge to you. KRUMPLILEVES (HUNGARIAN POTATO SOUP) Instructions. In a large pot, drizzle 1 tablespoon of the vegetable oil over medium heat. Add the sliced sausage if using and cook until golden and the fat has rendered. Remove to a plate with a slotted spoon, leaving the fat in the pan. Add the onion to SILSERLI (SWISS PRETZEL ROLLS) Instructions. In a small bowl, sprinkle the yeast over 1 cup (237 milliliters) of the warm water. Stir to combine and let sit until frothy, about 10 minutes. In the bowl of a stand mixer fitted with a dough hook or a large bowl, combine the flour, sugar, and CSIRKEPÖRKÖLT (HUNGARIAN CHICKEN STEW) Instructions. In a deep pan, heat the pork fat over medium heat. Once heated, add the onion and cook, stirring occasionally, until softened. Stir in the garlic and cook until just fragrant, about 30 seconds. Remove the pot from heat and stir in the paprika. BROYÉ DU POITOU (SHORTBREAD FROM POITIERS) Preheat oven to 350˚F (180˚C) and line a large round pan with parchment or lightly grease. In the bowl of a stand mixer fitted with a dough blade or in a large bowl, beat together the butter and sugar until light and fluffy. Beat in the vanilla sugar if using followed by the eggs one at a time. KRÄUTERBUTTER (GERMAN HERB BUTTER) In a large bowl, mix together the butter, garlic, parsley, chives, basil, mustard, Worcestershire sauce, and salt and pepper to taste using a spatula or spoon until evenly combined. Form into a tube wrapped in plastic wrap or store in a covered bowl in the refrigeratoruntil
FISH SURUWA (FIJIAN FISH CURRY) In a large skillet, drizzle oil over medium heat. Once heated, add the onion and cinnamon stick. Cook until the onion begins to soften, then mix in the garlic and chilies. Cook until just fragrant and stir in the garam masala, cumin, and turmeric. Once fragrant, add the tomatoes and cook, stirring occasionally, until the tomatoes start to break KHABIZGINA (OSSETIAN CHEESE AND POTATO BREAD) Bring to a boil, add salt, and reduce heat to medium low and cover. Cook until the potatoes are tender. Drain and allow to cool enough to handle. Peel the potatoes and grate or mash into a mixing bowl. Fold in the melted butter, feta, and mozzarella (don't overmix). Season to taste with salt and pepper. TAHINOV HATZ (ARMENIAN TAHINI BREAD) On a lightly floured surface, knead until smooth and elastic. Lightly grease a large bowl and add the dough, turning to coat. Cover and allow to rest until doubled, about 2 hours. Preheat oven to 400˚F. Line 2 baking sheets with parchment or lightly grease. In a small bowl, combine sugar with cinnamon, if using. CHEDDAR CHIVE MUFFINS Preheat oven to 375 degrees F. Line muffin tins with liners or lightly grease. In a large bowl, combine flour, sugar, baking powder, and salt. Mix in the cheese and chives. Make a well in the center and add beaten egg, milk, and butter. Stir together until the ingredients are just combined. Spoon the batter into the prepared muffin tins 3/4full.
KARPATKA (POLISH CARPATHIAN CREAM CAKE) Karpatka (Polish Carpathian Cream Cake) recipe for #BakingBloggers: Baking of Poland! Two layers of wavy pâte à choux are filled with a creamy custard and topped with powdered sugar to resemble the Carpathian Mountains.. Disclosure: This post contains Amazon affiliate links.If you purchase something through the link, I may receive a small commission at no extra charge to you. KRUMPLILEVES (HUNGARIAN POTATO SOUP) Instructions. In a large pot, drizzle 1 tablespoon of the vegetable oil over medium heat. Add the sliced sausage if using and cook until golden and the fat has rendered. Remove to a plate with a slotted spoon, leaving the fat in the pan. Add the onion to SILSERLI (SWISS PRETZEL ROLLS) Instructions. In a small bowl, sprinkle the yeast over 1 cup (237 milliliters) of the warm water. Stir to combine and let sit until frothy, about 10 minutes. In the bowl of a stand mixer fitted with a dough hook or a large bowl, combine the flour, sugar, and CSIRKEPÖRKÖLT (HUNGARIAN CHICKEN STEW) Instructions. In a deep pan, heat the pork fat over medium heat. Once heated, add the onion and cook, stirring occasionally, until softened. Stir in the garlic and cook until just fragrant, about 30 seconds. Remove the pot from heat and stir in the paprika. BROYÉ DU POITOU (SHORTBREAD FROM POITIERS) Preheat oven to 350˚F (180˚C) and line a large round pan with parchment or lightly grease. In the bowl of a stand mixer fitted with a dough blade or in a large bowl, beat together the butter and sugar until light and fluffy. Beat in the vanilla sugar if using followed by the eggs one at a time. KRÄUTERBUTTER (GERMAN HERB BUTTER) In a large bowl, mix together the butter, garlic, parsley, chives, basil, mustard, Worcestershire sauce, and salt and pepper to taste using a spatula or spoon until evenly combined. Form into a tube wrapped in plastic wrap or store in a covered bowl in the refrigeratoruntil
FISH SURUWA (FIJIAN FISH CURRY) In a large skillet, drizzle oil over medium heat. Once heated, add the onion and cinnamon stick. Cook until the onion begins to soften, then mix in the garlic and chilies. Cook until just fragrant and stir in the garam masala, cumin, and turmeric. Once fragrant, add the tomatoes and cook, stirring occasionally, until the tomatoes start to break SILVER DOLLAR PANCAKES AND HERMOSA BEACH, CALIFORNIA Hermosa Beach. Hermosa Beach is nestled between Redondo Beach and Manhattan Beach in the South Bay of Los Angeles County. Located six miles (9.5 km) south of LAX, this area became an incorporated city onJanuary 14th, 1907.
CHEDDAR CHIVE MUFFINS Preheat oven to 375 degrees F. Line muffin tins with liners or lightly grease. In a large bowl, combine flour, sugar, baking powder, and salt. Mix in the cheese and chives. Make a well in the center and add beaten egg, milk, and butter. Stir together until the ingredients are just combined. Spoon the batter into the prepared muffin tins 3/4full.
ENGLISH MUFFINS AND THE BREAD BAKER'S APPRENTICE The Bread Baker’s Apprentice: Mastering the Art of Extraordinary Bread, written by Peter Reinhart, was originally published in 2001 and this deluxe 15th Anniversary Edition was released last month.This award-winning book showcases the formation of bread from start to finish with tips, step-by-step photos, and a deeper look into the process to help even beginning bakers create bakery-style KARTOPILIS KHINKALI (SMALL POTATO KHINKALI DUMPLINGS) AND Tasting Georgia: A Food and Wine Journey in the Caucasus, written by Carla Capalbo, features the beautiful cuisine of a small country nestled between the Caucasus Mountains and the Black Sea.More than just a cookbook, Carla has created a detailed travel guide with information on 40 family wineries, local restaurants and wine bars, and Georgia’s best chefs, cooks, and markets. HORTOBÁGYI PALACSINTA (HUNGARIAN STUFFED CREPES) Place a layer of drained meat along the lower third of a crepe, leaving a 1 inch border on the edges. Fold in the sides and roll up. Place in prepared baking dish, seam side down. Repeat with remaining crepes and filling. Whisk 1/4 cup flour and 1 cup sour cream into the drained liquid from the meat until smooth. KRÄUTERBUTTER (GERMAN HERB BUTTER) In a large bowl, mix together the butter, garlic, parsley, chives, basil, mustard, Worcestershire sauce, and salt and pepper to taste using a spatula or spoon until evenly combined. Form into a tube wrapped in plastic wrap or store in a covered bowl in the refrigeratoruntil
MELON SA MALAMIG (FILIPINO CANTALOUPE DRINK) Melon sa Malamig is a cantaloupe-based drink from the Philippines. Sa Malamig translates to “cold” in Tagalog and this is definitely a great drink for a hot summer day. Thin shreds of cantaloupe are combined with water and sweetened to taste. For an added boost of flavor, stir in some vanilla extract and sweetened condensed orevaporated milk.
VOISILMÄPULLA (FINNISH BUTTER EYE BUNS) Place a cube in each depression. In a small bowl, beat the egg and brush it over each roll. Pour 1/4 teaspoon of granulated sugar directly over each cube of butter in the bun. If desired, sprinkle pearl sugar around the edges. Bake the voisilmäpullat in EMPANADAS DE ESPINACA (SPINACH EMPANADAS) Once the butter is melted, cook the garlic and red chile powder just until fragrant, 30 seconds to 1 minute. Stir in the spinach and cook until wilted. Remove from heat and let cool slightly. Stir in the ricotta, mozzarella, Parmesan, salt, and pepper. Preheat oven to 375 degrees F and lightly grease 2 large baking sheets. HÚSVÉTI KALÁCSKOSZORÚ (HUNGARIAN EASTER WREATH) Kalács is a Hungarian sweet bread popular during the Easter season. There are a few different variations and shapes. This particular bread, Húsvéti Kalácskoszorú, is formed into a wreath (circle) and cut into slices to show off the swirls of filling. It can also be a braided. Often, the center of the wreath is decorated with dyed Eastereggs.
TARA'S MULTICULTURAL TABLE Cooking Class Global Feast, written by Deanna F. Cook, features a fun primer on International cuisine for young chefs with 44 recipes from around the world, basic cooking tips, and more. A few highlights include Coconut Bread from Tonga, Sweet Shortbread from Scotland, Atakilt Wat from Ethiopia, Swedish Meatballs, and Sausage Rolls fromAustralia.
KARPATKA (POLISH CARPATHIAN CREAM CAKE) Karpatka (Polish Carpathian Cream Cake) recipe for #BakingBloggers: Baking of Poland! Two layers of wavy pâte à choux are filled with a creamy custard and topped with powdered sugar to resemble the Carpathian Mountains.. Disclosure: This post contains Amazon affiliate links.If you purchase something through the link, I may receive a small commission at no extra charge to you. KHABIZGINA (OSSETIAN CHEESE AND POTATO BREAD) Bring to a boil, add salt, and reduce heat to medium low and cover. Cook until the potatoes are tender. Drain and allow to cool enough to handle. Peel the potatoes and grate or mash into a mixing bowl. Fold in the melted butter, feta, and mozzarella (don't overmix). Season to taste with salt and pepper. BROYÉ DU POITOU (SHORTBREAD FROM POITIERS) Preheat oven to 350˚F (180˚C) and line a large round pan with parchment or lightly grease. In the bowl of a stand mixer fitted with a dough blade or in a large bowl, beat together the butter and sugar until light and fluffy. Beat in the vanilla sugar if using followed by the eggs one at a time. HERTZOGGIES (SOUTH AFRICAN JAM AND COCONUT TARTLETS Preheat oven to 350˚F (180˚C). Grease a tartlet pan with butter. On a sheet of wax paper or a lightly floured surface, gently roll the chilled pastry until it is 1/4 inch (0.5 cm) thick. Cut out circles of dough 2 1/2 inches (6.3 cm) wide. HVETEBOLLER (NORWEGIAN CARDAMOM BUNS) Roll each piece into a smooth ball. Arrange on the prepared baking sheets about 2 inches (5 cm) apart, cover, and allow to rest until puffed, about 30 minutes. In a small bowl, whisk together the egg and milk. Brush over the tops of each roll. Bake in preheated oven until golden, about 15 minutes. CSIRKEPÖRKÖLT (HUNGARIAN CHICKEN STEW) Instructions. In a deep pan, heat the pork fat over medium heat. Once heated, add the onion and cook, stirring occasionally, until softened. Stir in the garlic and cook until just fragrant, about 30 seconds. Remove the pot from heat and stir in the paprika. HORTOBÁGYI PALACSINTA (HUNGARIAN STUFFED CREPES) Place a layer of drained meat along the lower third of a crepe, leaving a 1 inch border on the edges. Fold in the sides and roll up. Place in prepared baking dish, seam side down. Repeat with remaining crepes and filling. Whisk 1/4 cup flour and 1 cup sour cream into the drained liquid from the meat until smooth. KA'AK B'SUKAR (SYRIAN SUGAR COOKIES) Preheat oven to 350 degrees and line two baking sheets with parchment. Pour remaining 1 cup sugar into a shallow bowl. Do not flour the work surface, but lightly flour hands as needed. Break off a piece of the chilled dough, about 1/4 cup, and roll into a long rope 1/2 BÚN THỊT NƯỚNG (VIETNAMESE GRILLED PORK WITH RICE NOODLES Remove the pork from the refrigerator and allow to sit at room temperature 5-10 minutes. Once the grill/skillet is heated, grill the meat in a single layer in batches until browned, 1-2 minutes. Flip to brown the other side, another 1-2 minutes. Repeat with remaining pork. Divide cooked rice noodles among serving bowls. TARA'S MULTICULTURAL TABLE Cooking Class Global Feast, written by Deanna F. Cook, features a fun primer on International cuisine for young chefs with 44 recipes from around the world, basic cooking tips, and more. A few highlights include Coconut Bread from Tonga, Sweet Shortbread from Scotland, Atakilt Wat from Ethiopia, Swedish Meatballs, and Sausage Rolls fromAustralia.
KARPATKA (POLISH CARPATHIAN CREAM CAKE) Karpatka (Polish Carpathian Cream Cake) recipe for #BakingBloggers: Baking of Poland! Two layers of wavy pâte à choux are filled with a creamy custard and topped with powdered sugar to resemble the Carpathian Mountains.. Disclosure: This post contains Amazon affiliate links.If you purchase something through the link, I may receive a small commission at no extra charge to you. KHABIZGINA (OSSETIAN CHEESE AND POTATO BREAD) Bring to a boil, add salt, and reduce heat to medium low and cover. Cook until the potatoes are tender. Drain and allow to cool enough to handle. Peel the potatoes and grate or mash into a mixing bowl. Fold in the melted butter, feta, and mozzarella (don't overmix). Season to taste with salt and pepper. BROYÉ DU POITOU (SHORTBREAD FROM POITIERS) Preheat oven to 350˚F (180˚C) and line a large round pan with parchment or lightly grease. In the bowl of a stand mixer fitted with a dough blade or in a large bowl, beat together the butter and sugar until light and fluffy. Beat in the vanilla sugar if using followed by the eggs one at a time. HERTZOGGIES (SOUTH AFRICAN JAM AND COCONUT TARTLETS Preheat oven to 350˚F (180˚C). Grease a tartlet pan with butter. On a sheet of wax paper or a lightly floured surface, gently roll the chilled pastry until it is 1/4 inch (0.5 cm) thick. Cut out circles of dough 2 1/2 inches (6.3 cm) wide. HVETEBOLLER (NORWEGIAN CARDAMOM BUNS) Roll each piece into a smooth ball. Arrange on the prepared baking sheets about 2 inches (5 cm) apart, cover, and allow to rest until puffed, about 30 minutes. In a small bowl, whisk together the egg and milk. Brush over the tops of each roll. Bake in preheated oven until golden, about 15 minutes. CSIRKEPÖRKÖLT (HUNGARIAN CHICKEN STEW) Instructions. In a deep pan, heat the pork fat over medium heat. Once heated, add the onion and cook, stirring occasionally, until softened. Stir in the garlic and cook until just fragrant, about 30 seconds. Remove the pot from heat and stir in the paprika. HORTOBÁGYI PALACSINTA (HUNGARIAN STUFFED CREPES) Place a layer of drained meat along the lower third of a crepe, leaving a 1 inch border on the edges. Fold in the sides and roll up. Place in prepared baking dish, seam side down. Repeat with remaining crepes and filling. Whisk 1/4 cup flour and 1 cup sour cream into the drained liquid from the meat until smooth. KA'AK B'SUKAR (SYRIAN SUGAR COOKIES) Preheat oven to 350 degrees and line two baking sheets with parchment. Pour remaining 1 cup sugar into a shallow bowl. Do not flour the work surface, but lightly flour hands as needed. Break off a piece of the chilled dough, about 1/4 cup, and roll into a long rope 1/2 BÚN THỊT NƯỚNG (VIETNAMESE GRILLED PORK WITH RICE NOODLES Remove the pork from the refrigerator and allow to sit at room temperature 5-10 minutes. Once the grill/skillet is heated, grill the meat in a single layer in batches until browned, 1-2 minutes. Flip to brown the other side, another 1-2 minutes. Repeat with remaining pork. Divide cooked rice noodles among serving bowls. VOISILMÄPULLA (FINNISH BUTTER EYE BUNS) Place a cube in each depression. In a small bowl, beat the egg and brush it over each roll. Pour 1/4 teaspoon of granulated sugar directly over each cube of butter in the bun. If desired, sprinkle pearl sugar around the edges. Bake the voisilmäpullat in KRUMPLILEVES (HUNGARIAN POTATO SOUP) Instructions. In a large pot, drizzle 1 tablespoon of the vegetable oil over medium heat. Add the sliced sausage if using and cook until golden and the fat has rendered. Remove to a plate with a slotted spoon, leaving the fat in the pan. Add the onion to MELON SA MALAMIG (FILIPINO CANTALOUPE DRINK) Melon sa Malamig is a cantaloupe-based drink from the Philippines. Sa Malamig translates to “cold” in Tagalog and this is definitely a great drink for a hot summer day. Thin shreds of cantaloupe are combined with water and sweetened to taste. For an added boost of flavor, stir in some vanilla extract and sweetened condensed orevaporated milk.
MILANESA A CABALLO (ARGENTINIAN MILANESA ON HORSEBACK Pound each sheet of beef to 1/8th inch thick. In a wide bowl, beat together 2 of the eggs, milk, parsley, salt, and pepper. Place the breadcrumbs on a wide plate. Coat a thin sheet of beef completely in the egg mixture, allowing the excess to drip off. Then cover in the breadcrumbs, pressing to make sure the beef is full coated. GIANDUJA (ITALIAN CHOCOLATE HAZELNUT SPREAD) Gianduja is an Italian Chocolate Hazelnut Spread that was the precursor to Nutella (originally called Pasta Gianduja). It was created in Turin, Italy in the mid-1800s as a way to extend the amount of chocolate available while the country had a shortage during the British blockade. In Italy, you can find Gianduja as a spread or asliceable solid.
VANILLA BEAN MACARONS WITH CREAM CHEESE FILLING Beat in the powdered sugar and vanilla extract. If too thick, slowly drizzle in milk until pipe-able. Transfer the cream cheese filling into a bag fitted with a number 8-10 tip. Pair together the cooled macaron shells that are similar in shape. Pipe the filling onto half of the bottom side of the shells. TAHINOV HATZ (ARMENIAN TAHINI BREAD) On a lightly floured surface, knead until smooth and elastic. Lightly grease a large bowl and add the dough, turning to coat. Cover and allow to rest until doubled, about 2 hours. Preheat oven to 400˚F. Line 2 baking sheets with parchment or lightly grease. In a small bowl, combine sugar with cinnamon, if using. KA'AK B'SUKAR (SYRIAN SUGAR COOKIES) Preheat oven to 350 degrees and line two baking sheets with parchment. Pour remaining 1 cup sugar into a shallow bowl. Do not flour the work surface, but lightly flour hands as needed. Break off a piece of the chilled dough, about 1/4 cup, and roll into a long rope 1/2 SIMMERED BEEF AND TOFU AND CLASSIC HOME COOKING FROM JAPAN Cut the tofu into 8 pieces. Slice the green onions into 3 inch (8 cm) diagonal pieces. Put all the simmering liquid ingredients in a pan and bring to a boil over medium heat. Add the tofu and simmer for about 4 minutes. Add the beef and simmer for a further 3 minutes. Add the green onions at the end, and simmer briefly. CROQUETAS DE CHORIZO (SPANISH CHORIZO CROQUETTES) Drip off the excess egg, then coat thoroughly in bread crumbs. Place on the parchment-lined baking sheet and repeat with the remaining mixture. Once the oil is 350˚F (180˚C), fry the croquetas in batches, being careful not to overcrowd, until golden brown and TARA'S MULTICULTURAL TABLE Cooking Class Global Feast, written by Deanna F. Cook, features a fun primer on International cuisine for young chefs with 44 recipes from around the world, basic cooking tips, and more. A few highlights include Coconut Bread from Tonga, Sweet Shortbread from Scotland, Atakilt Wat from Ethiopia, Swedish Meatballs, and Sausage Rolls fromAustralia.
SILVER DOLLAR PANCAKES AND HERMOSA BEACH, CALIFORNIA Hermosa Beach. Hermosa Beach is nestled between Redondo Beach and Manhattan Beach in the South Bay of Los Angeles County. Located six miles (9.5 km) south of LAX, this area became an incorporated city onJanuary 14th, 1907.
KARPATKA (POLISH CARPATHIAN CREAM CAKE) Karpatka (Polish Carpathian Cream Cake) recipe for #BakingBloggers: Baking of Poland! Two layers of wavy pâte à choux are filled with a creamy custard and topped with powdered sugar to resemble the Carpathian Mountains.. Disclosure: This post contains Amazon affiliate links.If you purchase something through the link, I may receive a small commission at no extra charge to you. KHABIZGINA (OSSETIAN CHEESE AND POTATO BREAD) Bring to a boil, add salt, and reduce heat to medium low and cover. Cook until the potatoes are tender. Drain and allow to cool enough to handle. Peel the potatoes and grate or mash into a mixing bowl. Fold in the melted butter, feta, and mozzarella (don't overmix). Season to taste with salt and pepper. BROYÉ DU POITOU (SHORTBREAD FROM POITIERS) Preheat oven to 350˚F (180˚C) and line a large round pan with parchment or lightly grease. In the bowl of a stand mixer fitted with a dough blade or in a large bowl, beat together the butter and sugar until light and fluffy. Beat in the vanilla sugar if using followed by the eggs one at a time. HVETEBOLLER (NORWEGIAN CARDAMOM BUNS) Roll each piece into a smooth ball. Arrange on the prepared baking sheets about 2 inches (5 cm) apart, cover, and allow to rest until puffed, about 30 minutes. In a small bowl, whisk together the egg and milk. Brush over the tops of each roll. Bake in preheated oven until golden, about 15 minutes. HERTZOGGIES (SOUTH AFRICAN JAM AND COCONUT TARTLETS Preheat oven to 350˚F (180˚C). Grease a tartlet pan with butter. On a sheet of wax paper or a lightly floured surface, gently roll the chilled pastry until it is 1/4 inch (0.5 cm) thick. Cut out circles of dough 2 1/2 inches (6.3 cm) wide. HORTOBÁGYI PALACSINTA (HUNGARIAN STUFFED CREPES) Place a layer of drained meat along the lower third of a crepe, leaving a 1 inch border on the edges. Fold in the sides and roll up. Place in prepared baking dish, seam side down. Repeat with remaining crepes and filling. Whisk 1/4 cup flour and 1 cup sour cream into the drained liquid from the meat until smooth. KA'AK B'SUKAR (SYRIAN SUGAR COOKIES) Preheat oven to 350 degrees and line two baking sheets with parchment. Pour remaining 1 cup sugar into a shallow bowl. Do not flour the work surface, but lightly flour hands as needed. Break off a piece of the chilled dough, about 1/4 cup, and roll into a long rope 1/2 BÚN THỊT NƯỚNG (VIETNAMESE GRILLED PORK WITH RICE NOODLES Remove the pork from the refrigerator and allow to sit at room temperature 5-10 minutes. Once the grill/skillet is heated, grill the meat in a single layer in batches until browned, 1-2 minutes. Flip to brown the other side, another 1-2 minutes. Repeat with remaining pork. Divide cooked rice noodles among serving bowls. TARA'S MULTICULTURAL TABLE Cooking Class Global Feast, written by Deanna F. Cook, features a fun primer on International cuisine for young chefs with 44 recipes from around the world, basic cooking tips, and more. A few highlights include Coconut Bread from Tonga, Sweet Shortbread from Scotland, Atakilt Wat from Ethiopia, Swedish Meatballs, and Sausage Rolls fromAustralia.
KARPATKA (POLISH CARPATHIAN CREAM CAKE) Karpatka (Polish Carpathian Cream Cake) recipe for #BakingBloggers: Baking of Poland! Two layers of wavy pâte à choux are filled with a creamy custard and topped with powdered sugar to resemble the Carpathian Mountains.. Disclosure: This post contains Amazon affiliate links.If you purchase something through the link, I may receive a small commission at no extra charge to you. KHABIZGINA (OSSETIAN CHEESE AND POTATO BREAD) Bring to a boil, add salt, and reduce heat to medium low and cover. Cook until the potatoes are tender. Drain and allow to cool enough to handle. Peel the potatoes and grate or mash into a mixing bowl. Fold in the melted butter, feta, and mozzarella (don't overmix). Season to taste with salt and pepper. BROYÉ DU POITOU (SHORTBREAD FROM POITIERS) Preheat oven to 350˚F (180˚C) and line a large round pan with parchment or lightly grease. In the bowl of a stand mixer fitted with a dough blade or in a large bowl, beat together the butter and sugar until light and fluffy. Beat in the vanilla sugar if using followed by the eggs one at a time. HERTZOGGIES (SOUTH AFRICAN JAM AND COCONUT TARTLETS Preheat oven to 350˚F (180˚C). Grease a tartlet pan with butter. On a sheet of wax paper or a lightly floured surface, gently roll the chilled pastry until it is 1/4 inch (0.5 cm) thick. Cut out circles of dough 2 1/2 inches (6.3 cm) wide. HVETEBOLLER (NORWEGIAN CARDAMOM BUNS) Roll each piece into a smooth ball. Arrange on the prepared baking sheets about 2 inches (5 cm) apart, cover, and allow to rest until puffed, about 30 minutes. In a small bowl, whisk together the egg and milk. Brush over the tops of each roll. Bake in preheated oven until golden, about 15 minutes. CSIRKEPÖRKÖLT (HUNGARIAN CHICKEN STEW) Instructions. In a deep pan, heat the pork fat over medium heat. Once heated, add the onion and cook, stirring occasionally, until softened. Stir in the garlic and cook until just fragrant, about 30 seconds. Remove the pot from heat and stir in the paprika. HORTOBÁGYI PALACSINTA (HUNGARIAN STUFFED CREPES) Place a layer of drained meat along the lower third of a crepe, leaving a 1 inch border on the edges. Fold in the sides and roll up. Place in prepared baking dish, seam side down. Repeat with remaining crepes and filling. Whisk 1/4 cup flour and 1 cup sour cream into the drained liquid from the meat until smooth. KA'AK B'SUKAR (SYRIAN SUGAR COOKIES) Preheat oven to 350 degrees and line two baking sheets with parchment. Pour remaining 1 cup sugar into a shallow bowl. Do not flour the work surface, but lightly flour hands as needed. Break off a piece of the chilled dough, about 1/4 cup, and roll into a long rope 1/2 BÚN THỊT NƯỚNG (VIETNAMESE GRILLED PORK WITH RICE NOODLES Remove the pork from the refrigerator and allow to sit at room temperature 5-10 minutes. Once the grill/skillet is heated, grill the meat in a single layer in batches until browned, 1-2 minutes. Flip to brown the other side, another 1-2 minutes. Repeat with remaining pork. Divide cooked rice noodles among serving bowls. SILVER DOLLAR PANCAKES AND HERMOSA BEACH, CALIFORNIA Hermosa Beach. Hermosa Beach is nestled between Redondo Beach and Manhattan Beach in the South Bay of Los Angeles County. Located six miles (9.5 km) south of LAX, this area became an incorporated city onJanuary 14th, 1907.
FISH SURUWA (FIJIAN FISH CURRY) In a large skillet, drizzle oil over medium heat. Once heated, add the onion and cinnamon stick. Cook until the onion begins to soften, then mix in the garlic and chilies. Cook until just fragrant and stir in the garam masala, cumin, and turmeric. Once fragrant, add the tomatoes and cook, stirring occasionally, until the tomatoes start to break VOISILMÄPULLA (FINNISH BUTTER EYE BUNS) Place a cube in each depression. In a small bowl, beat the egg and brush it over each roll. Pour 1/4 teaspoon of granulated sugar directly over each cube of butter in the bun. If desired, sprinkle pearl sugar around the edges. Bake the voisilmäpullat in MILANESA A CABALLO (ARGENTINIAN MILANESA ON HORSEBACK Pound each sheet of beef to 1/8th inch thick. In a wide bowl, beat together 2 of the eggs, milk, parsley, salt, and pepper. Place the breadcrumbs on a wide plate. Coat a thin sheet of beef completely in the egg mixture, allowing the excess to drip off. Then cover in the breadcrumbs, pressing to make sure the beef is full coated. KRUMPLILEVES (HUNGARIAN POTATO SOUP) Instructions. In a large pot, drizzle 1 tablespoon of the vegetable oil over medium heat. Add the sliced sausage if using and cook until golden and the fat has rendered. Remove to a plate with a slotted spoon, leaving the fat in the pan. Add the onion to MELON SA MALAMIG (FILIPINO CANTALOUPE DRINK) Melon sa Malamig is a cantaloupe-based drink from the Philippines. Sa Malamig translates to “cold” in Tagalog and this is definitely a great drink for a hot summer day. Thin shreds of cantaloupe are combined with water and sweetened to taste. For an added boost of flavor, stir in some vanilla extract and sweetened condensed orevaporated milk.
KA'AK B'SUKAR (SYRIAN SUGAR COOKIES) Preheat oven to 350 degrees and line two baking sheets with parchment. Pour remaining 1 cup sugar into a shallow bowl. Do not flour the work surface, but lightly flour hands as needed. Break off a piece of the chilled dough, about 1/4 cup, and roll into a long rope 1/2 GIANDUJA (ITALIAN CHOCOLATE HAZELNUT SPREAD) Gianduja is an Italian Chocolate Hazelnut Spread that was the precursor to Nutella (originally called Pasta Gianduja). It was created in Turin, Italy in the mid-1800s as a way to extend the amount of chocolate available while the country had a shortage during the British blockade. In Italy, you can find Gianduja as a spread or asliceable solid.
SIMMERED BEEF AND TOFU AND CLASSIC HOME COOKING FROM JAPAN Cut the tofu into 8 pieces. Slice the green onions into 3 inch (8 cm) diagonal pieces. Put all the simmering liquid ingredients in a pan and bring to a boil over medium heat. Add the tofu and simmer for about 4 minutes. Add the beef and simmer for a further 3 minutes. Add the green onions at the end, and simmer briefly. CROQUETAS DE CHORIZO (SPANISH CHORIZO CROQUETTES) Drip off the excess egg, then coat thoroughly in bread crumbs. Place on the parchment-lined baking sheet and repeat with the remaining mixture. Once the oil is 350˚F (180˚C), fry the croquetas in batches, being careful not to overcrowd, until golden brown and KHABIZGINA (OSSETIAN CHEESE AND POTATO BREAD) Bring to a boil, add salt, and reduce heat to medium low and cover. Cook until the potatoes are tender. Drain and allow to cool enough to handle. Peel the potatoes and grate or mash into a mixing bowl. Fold in the melted butter, feta, and mozzarella (don't overmix). Season to taste with salt and pepper. TAHINOV HATZ (ARMENIAN TAHINI BREAD) On a lightly floured surface, knead until smooth and elastic. Lightly grease a large bowl and add the dough, turning to coat. Cover and allow to rest until doubled, about 2 hours. Preheat oven to 400˚F. Line 2 baking sheets with parchment or lightly grease. In a small bowl, combine sugar with cinnamon, if using. KRUMPLILEVES (HUNGARIAN POTATO SOUP) Instructions. In a large pot, drizzle 1 tablespoon of the vegetable oil over medium heat. Add the sliced sausage if using and cook until golden and the fat has rendered. Remove to a plate with a slotted spoon, leaving the fat in the pan. Add the onion to KARPATKA (POLISH CARPATHIAN CREAM CAKE) Karpatka (Polish Carpathian Cream Cake) recipe for #BakingBloggers: Baking of Poland! Two layers of wavy pâte à choux are filled with a creamy custard and topped with powdered sugar to resemble the Carpathian Mountains.. Disclosure: This post contains Amazon affiliate links.If you purchase something through the link, I may receive a small commission at no extra charge to you. CSIRKEPÖRKÖLT (HUNGARIAN CHICKEN STEW) Instructions. In a deep pan, heat the pork fat over medium heat. Once heated, add the onion and cook, stirring occasionally, until softened. Stir in the garlic and cook until just fragrant, about 30 seconds. Remove the pot from heat and stir in the paprika. SILSERLI (SWISS PRETZEL ROLLS) Instructions. In a small bowl, sprinkle the yeast over 1 cup (237 milliliters) of the warm water. Stir to combine and let sit until frothy, about 10 minutes. In the bowl of a stand mixer fitted with a dough hook or a large bowl, combine the flour, sugar, and BROYÉ DU POITOU (SHORTBREAD FROM POITIERS) Preheat oven to 350˚F (180˚C) and line a large round pan with parchment or lightly grease. In the bowl of a stand mixer fitted with a dough blade or in a large bowl, beat together the butter and sugar until light and fluffy. Beat in the vanilla sugar if using followed by the eggs one at a time. MELON SA MALAMIG (FILIPINO CANTALOUPE DRINK) Melon sa Malamig is a cantaloupe-based drink from the Philippines. Sa Malamig translates to “cold” in Tagalog and this is definitely a great drink for a hot summer day. Thin shreds of cantaloupe are combined with water and sweetened to taste. For an added boost of flavor, stir in some vanilla extract and sweetened condensed orevaporated milk.
KRÄUTERBUTTER (GERMAN HERB BUTTER) In a large bowl, mix together the butter, garlic, parsley, chives, basil, mustard, Worcestershire sauce, and salt and pepper to taste using a spatula or spoon until evenly combined. Form into a tube wrapped in plastic wrap or store in a covered bowl in the refrigeratoruntil
CHEDDAR CHIVE MUFFINS Preheat oven to 375 degrees F. Line muffin tins with liners or lightly grease. In a large bowl, combine flour, sugar, baking powder, and salt. Mix in the cheese and chives. Make a well in the center and add beaten egg, milk, and butter. Stir together until the ingredients are just combined. Spoon the batter into the prepared muffin tins 3/4full.
KHABIZGINA (OSSETIAN CHEESE AND POTATO BREAD) Bring to a boil, add salt, and reduce heat to medium low and cover. Cook until the potatoes are tender. Drain and allow to cool enough to handle. Peel the potatoes and grate or mash into a mixing bowl. Fold in the melted butter, feta, and mozzarella (don't overmix). Season to taste with salt and pepper. TAHINOV HATZ (ARMENIAN TAHINI BREAD) On a lightly floured surface, knead until smooth and elastic. Lightly grease a large bowl and add the dough, turning to coat. Cover and allow to rest until doubled, about 2 hours. Preheat oven to 400˚F. Line 2 baking sheets with parchment or lightly grease. In a small bowl, combine sugar with cinnamon, if using. KRUMPLILEVES (HUNGARIAN POTATO SOUP) Instructions. In a large pot, drizzle 1 tablespoon of the vegetable oil over medium heat. Add the sliced sausage if using and cook until golden and the fat has rendered. Remove to a plate with a slotted spoon, leaving the fat in the pan. Add the onion to KARPATKA (POLISH CARPATHIAN CREAM CAKE) Karpatka (Polish Carpathian Cream Cake) recipe for #BakingBloggers: Baking of Poland! Two layers of wavy pâte à choux are filled with a creamy custard and topped with powdered sugar to resemble the Carpathian Mountains.. Disclosure: This post contains Amazon affiliate links.If you purchase something through the link, I may receive a small commission at no extra charge to you. CSIRKEPÖRKÖLT (HUNGARIAN CHICKEN STEW) Instructions. In a deep pan, heat the pork fat over medium heat. Once heated, add the onion and cook, stirring occasionally, until softened. Stir in the garlic and cook until just fragrant, about 30 seconds. Remove the pot from heat and stir in the paprika. SILSERLI (SWISS PRETZEL ROLLS) Instructions. In a small bowl, sprinkle the yeast over 1 cup (237 milliliters) of the warm water. Stir to combine and let sit until frothy, about 10 minutes. In the bowl of a stand mixer fitted with a dough hook or a large bowl, combine the flour, sugar, and BROYÉ DU POITOU (SHORTBREAD FROM POITIERS) Preheat oven to 350˚F (180˚C) and line a large round pan with parchment or lightly grease. In the bowl of a stand mixer fitted with a dough blade or in a large bowl, beat together the butter and sugar until light and fluffy. Beat in the vanilla sugar if using followed by the eggs one at a time. MELON SA MALAMIG (FILIPINO CANTALOUPE DRINK) Melon sa Malamig is a cantaloupe-based drink from the Philippines. Sa Malamig translates to “cold” in Tagalog and this is definitely a great drink for a hot summer day. Thin shreds of cantaloupe are combined with water and sweetened to taste. For an added boost of flavor, stir in some vanilla extract and sweetened condensed orevaporated milk.
KRÄUTERBUTTER (GERMAN HERB BUTTER) In a large bowl, mix together the butter, garlic, parsley, chives, basil, mustard, Worcestershire sauce, and salt and pepper to taste using a spatula or spoon until evenly combined. Form into a tube wrapped in plastic wrap or store in a covered bowl in the refrigeratoruntil
CHEDDAR CHIVE MUFFINS Preheat oven to 375 degrees F. Line muffin tins with liners or lightly grease. In a large bowl, combine flour, sugar, baking powder, and salt. Mix in the cheese and chives. Make a well in the center and add beaten egg, milk, and butter. Stir together until the ingredients are just combined. Spoon the batter into the prepared muffin tins 3/4full.
TARA'S MULTICULTURAL TABLE Cooking Class Global Feast, written by Deanna F. Cook, features a fun primer on International cuisine for young chefs with 44 recipes from around the world, basic cooking tips, and more. A few highlights include Coconut Bread from Tonga, Sweet Shortbread from Scotland, Atakilt Wat from Ethiopia, Swedish Meatballs, and Sausage Rolls fromAustralia.
HOJICHA ICE CREAM
Pour the strained milk and cream mixture back into the saucepan and place over medium-low heat. In a large bowl, whisk together the sugar and egg yolks. While continuing to beat the sugar and eggs, slowly pour in a tablespoon of the heated milk and cream. Once incorporated, slowly stream in and whisk another 1/2 cup. KRÄUTERBUTTER (GERMAN HERB BUTTER) In a large bowl, mix together the butter, garlic, parsley, chives, basil, mustard, Worcestershire sauce, and salt and pepper to taste using a spatula or spoon until evenly combined. Form into a tube wrapped in plastic wrap or store in a covered bowl in the refrigeratoruntil
CHEDDAR CHIVE MUFFINS Preheat oven to 375 degrees F. Line muffin tins with liners or lightly grease. In a large bowl, combine flour, sugar, baking powder, and salt. Mix in the cheese and chives. Make a well in the center and add beaten egg, milk, and butter. Stir together until the ingredients are just combined. Spoon the batter into the prepared muffin tins 3/4full.
KUEH TART (MALAYSIAN PINEAPPLE TARTS) Transfer to a bowl and allow to cool to room temperature. In a large bowl or the bowl of a stand mixer, beat the butter and condensed milk until light and fluffy. Beat in the egg yolks, one at a time. Mix in the flour and salt until dough comes together. If needed, knead untilsoft and smooth.
MELON SA MALAMIG (FILIPINO CANTALOUPE DRINK) Melon sa Malamig is a cantaloupe-based drink from the Philippines. Sa Malamig translates to “cold” in Tagalog and this is definitely a great drink for a hot summer day. Thin shreds of cantaloupe are combined with water and sweetened to taste. For an added boost of flavor, stir in some vanilla extract and sweetened condensed orevaporated milk.
CHIKENDUZA (ZIMBABWE CANDY CAKE) In a small bowl, sprinkle yeast over the warm milk. Stir to combine. Allow to sit until frothy, about 10 minutes. In the bowl of a stand mixer fitted with a dough hook or a large bowl, combine the flour, sugar, and salt. Mix in the softened butter, egg, vanilla extract, and yeast with water to for a wet dough. HORTOBÁGYI PALACSINTA (HUNGARIAN STUFFED CREPES) Place a layer of drained meat along the lower third of a crepe, leaving a 1 inch border on the edges. Fold in the sides and roll up. Place in prepared baking dish, seam side down. Repeat with remaining crepes and filling. Whisk 1/4 cup flour and 1 cup sour cream into the drained liquid from the meat until smooth. KARTOPILIS KHINKALI (SMALL POTATO KHINKALI DUMPLINGS) AND Tasting Georgia: A Food and Wine Journey in the Caucasus, written by Carla Capalbo, features the beautiful cuisine of a small country nestled between the Caucasus Mountains and the Black Sea.More than just a cookbook, Carla has created a detailed travel guide with information on 40 family wineries, local restaurants and wine bars, and Georgia’s best chefs, cooks, and markets. HÚSVÉTI KALÁCSKOSZORÚ (HUNGARIAN EASTER WREATH) Kalács is a Hungarian sweet bread popular during the Easter season. There are a few different variations and shapes. This particular bread, Húsvéti Kalácskoszorú, is formed into a wreath (circle) and cut into slices to show off the swirls of filling. It can also be a braided. Often, the center of the wreath is decorated with dyed Eastereggs.
TARA'S MULTICULTURAL TABLE Cooking Class Global Feast, written by Deanna F. Cook, features a fun primer on International cuisine for young chefs with 44 recipes from around the world, basic cooking tips, and more. A few highlights include Coconut Bread from Tonga, Sweet Shortbread from Scotland, Atakilt Wat from Ethiopia, Swedish Meatballs, and Sausage Rolls fromAustralia.
TAHINOV HATZ (ARMENIAN TAHINI BREAD) On a lightly floured surface, knead until smooth and elastic. Lightly grease a large bowl and add the dough, turning to coat. Cover and allow to rest until doubled, about 2 hours. Preheat oven to 400˚F. Line 2 baking sheets with parchment or lightly grease. In a small bowl, combine sugar with cinnamon, if using. FISH SURUWA (FIJIAN FISH CURRY) In a large skillet, drizzle oil over medium heat. Once heated, add the onion and cinnamon stick. Cook until the onion begins to soften, then mix in the garlic and chilies. Cook until just fragrant and stir in the garam masala, cumin, and turmeric. Once fragrant, add the tomatoes and cook, stirring occasionally, until the tomatoes start to break KARPATKA (POLISH CARPATHIAN CREAM CAKE) Remove from heat and allow to cool to room temperature. In a large bowl, beat together the butter and sugar until light and fluffy. Slowly mix in the cooled milk pudding until smooth. Evenly spread the cream custard over on layer of the cooled pâte à choux, leaving an 1 inch border around the edges. HVETEBOLLER (NORWEGIAN CARDAMOM BUNS) Roll each piece into a smooth ball. Arrange on the prepared baking sheets about 2 inches (5 cm) apart, cover, and allow to rest until puffed, about 30 minutes. In a small bowl, whisk together the egg and milk. Brush over the tops of each roll. Bake in preheated oven until golden, about 15 minutes. KRUMPLILEVES (HUNGARIAN POTATO SOUP) Instructions. In a large pot, drizzle 1 tablespoon of the vegetable oil over medium heat. Add the sliced sausage if using and cook until golden and the fat has rendered. Remove to a plate with a slotted spoon, leaving the fat in the pan. Add the onion to BROYÉ DU POITOU (SHORTBREAD FROM POITIERS) Preheat oven to 350˚F (180˚C) and line a large round pan with parchment or lightly grease. In the bowl of a stand mixer fitted with a dough blade or in a large bowl, beat together the butter and sugar until light and fluffy. Beat in the vanilla sugar if using followed by the eggs one at a time. KRAUTFLECKEN MIT SPECK (CABBAGE, NOODLES AND BACON) AND Gerhild Fulson. Gerhild Fulson was born in Germany and emigrated to Canada with her parents as a toddler in the 1950s. They helped foster a love for German cuisine and she is now able to go back to Germany regularly. She is the founder of Just Like Oma and also the author of Just Like Oma’s Christmas Baking, Oma’s Oktoberfest, and Quick FixSoups.
HORTOBÁGYI PALACSINTA (HUNGARIAN STUFFED CREPES) Place a layer of drained meat along the lower third of a crepe, leaving a 1 inch border on the edges. Fold in the sides and roll up. Place in prepared baking dish, seam side down. Repeat with remaining crepes and filling. Whisk 1/4 cup flour and 1 cup sour cream into the drained liquid from the meat until smooth. PAASHAASJES (DUTCH EASTER BUNNY BREAD) 1 egg, beaten until smooth. 18 Chocolate chips or raisins. In a small bowl, sprinkle yeast over lukewarm water. Let sit for a minute, then stir to combine. Let sit until frothy, about 10 minutes. In the bowl of a large food processor fitted with a dough blade or a large bowl, combine flour and salt. TARA'S MULTICULTURAL TABLE Cooking Class Global Feast, written by Deanna F. Cook, features a fun primer on International cuisine for young chefs with 44 recipes from around the world, basic cooking tips, and more. A few highlights include Coconut Bread from Tonga, Sweet Shortbread from Scotland, Atakilt Wat from Ethiopia, Swedish Meatballs, and Sausage Rolls fromAustralia.
TAHINOV HATZ (ARMENIAN TAHINI BREAD) On a lightly floured surface, knead until smooth and elastic. Lightly grease a large bowl and add the dough, turning to coat. Cover and allow to rest until doubled, about 2 hours. Preheat oven to 400˚F. Line 2 baking sheets with parchment or lightly grease. In a small bowl, combine sugar with cinnamon, if using. FISH SURUWA (FIJIAN FISH CURRY) In a large skillet, drizzle oil over medium heat. Once heated, add the onion and cinnamon stick. Cook until the onion begins to soften, then mix in the garlic and chilies. Cook until just fragrant and stir in the garam masala, cumin, and turmeric. Once fragrant, add the tomatoes and cook, stirring occasionally, until the tomatoes start to break KARPATKA (POLISH CARPATHIAN CREAM CAKE) Remove from heat and allow to cool to room temperature. In a large bowl, beat together the butter and sugar until light and fluffy. Slowly mix in the cooled milk pudding until smooth. Evenly spread the cream custard over on layer of the cooled pâte à choux, leaving an 1 inch border around the edges. HVETEBOLLER (NORWEGIAN CARDAMOM BUNS) Roll each piece into a smooth ball. Arrange on the prepared baking sheets about 2 inches (5 cm) apart, cover, and allow to rest until puffed, about 30 minutes. In a small bowl, whisk together the egg and milk. Brush over the tops of each roll. Bake in preheated oven until golden, about 15 minutes. KRUMPLILEVES (HUNGARIAN POTATO SOUP) Instructions. In a large pot, drizzle 1 tablespoon of the vegetable oil over medium heat. Add the sliced sausage if using and cook until golden and the fat has rendered. Remove to a plate with a slotted spoon, leaving the fat in the pan. Add the onion to BROYÉ DU POITOU (SHORTBREAD FROM POITIERS) Preheat oven to 350˚F (180˚C) and line a large round pan with parchment or lightly grease. In the bowl of a stand mixer fitted with a dough blade or in a large bowl, beat together the butter and sugar until light and fluffy. Beat in the vanilla sugar if using followed by the eggs one at a time. KRAUTFLECKEN MIT SPECK (CABBAGE, NOODLES AND BACON) AND Gerhild Fulson. Gerhild Fulson was born in Germany and emigrated to Canada with her parents as a toddler in the 1950s. They helped foster a love for German cuisine and she is now able to go back to Germany regularly. She is the founder of Just Like Oma and also the author of Just Like Oma’s Christmas Baking, Oma’s Oktoberfest, and Quick FixSoups.
HORTOBÁGYI PALACSINTA (HUNGARIAN STUFFED CREPES) Place a layer of drained meat along the lower third of a crepe, leaving a 1 inch border on the edges. Fold in the sides and roll up. Place in prepared baking dish, seam side down. Repeat with remaining crepes and filling. Whisk 1/4 cup flour and 1 cup sour cream into the drained liquid from the meat until smooth. PAASHAASJES (DUTCH EASTER BUNNY BREAD) 1 egg, beaten until smooth. 18 Chocolate chips or raisins. In a small bowl, sprinkle yeast over lukewarm water. Let sit for a minute, then stir to combine. Let sit until frothy, about 10 minutes. In the bowl of a large food processor fitted with a dough blade or a large bowl, combine flour and salt. KARPATKA (POLISH CARPATHIAN CREAM CAKE) Karpatka (Polish Carpathian Cream Cake) recipe for #BakingBloggers: Baking of Poland! Two layers of wavy pâte à choux are filled with a creamy custard and topped with powdered sugar to resemble the Carpathian Mountains.. Disclosure: This post contains Amazon affiliate links.If you purchase something through the link, I may receive a small commission at no extra charge to you. CHEDDAR CHIVE MUFFINS Preheat oven to 375 degrees F. Line muffin tins with liners or lightly grease. In a large bowl, combine flour, sugar, baking powder, and salt. Mix in the cheese and chives. Make a well in the center and add beaten egg, milk, and butter. Stir together until the ingredients are just combined. Spoon the batter into the prepared muffin tins 3/4full.
KUEH TART (MALAYSIAN PINEAPPLE TARTS) Transfer to a bowl and allow to cool to room temperature. In a large bowl or the bowl of a stand mixer, beat the butter and condensed milk until light and fluffy. Beat in the egg yolks, one at a time. Mix in the flour and salt until dough comes together. If needed, knead untilsoft and smooth.
BALANDELIAI (LITHUANIAN CABBAGE ROLLS) In a medium bowl, stir together tomato sauce, stock, and bay leaves. Pour over the layered cabbage rolls. Bring the sauce to a boil over medium high heat. Reduce heat to low and simmer, covered, for about an hour, until meat filling is cooked through. Remove the cooked cabbagerolls from the pot.
MECHADONG BAKA (FILIPINO BEEF MECHADO) Mechadong Baka (Beef Mechado) is a tangy Filipino beef tomato stew with potatoes, carrots, and onions. Traditionally, the stew was made using cheap and lean cuts of meat that had very little fat/marbling. CSIRKEPÖRKÖLT (HUNGARIAN CHICKEN STEW) Instructions. In a deep pan, heat the pork fat over medium heat. Once heated, add the onion and cook, stirring occasionally, until softened. Stir in the garlic and cook until just fragrant, about 30 seconds. Remove the pot from heat and stir in the paprika. AVENA COLOMBIANA (COLOMBIAN OATMEAL DRINK) In a medium saucepan, combine the oats, milk, and water over medium heat. Cook, stirring often- especially the bottom and sides, for 15 minutes. Stir in the cinnamon stick, sugar, ground cloves, and salt. Reduce the heat to low and continue to cook, stirring occasionally, for another 15 minutes. Remove from heat and allow to cool slightly. KHABIZGINA (OSSETIAN CHEESE AND POTATO BREAD) Bring to a boil, add salt, and reduce heat to medium low and cover. Cook until the potatoes are tender. Drain and allow to cool enough to handle. Peel the potatoes and grate or mash into a mixing bowl. Fold in the melted butter, feta, and mozzarella (don't overmix). Season to taste with salt and pepper. GIANDUJA (ITALIAN CHOCOLATE HAZELNUT SPREAD) Gianduja is an Italian Chocolate Hazelnut Spread that was the precursor to Nutella (originally called Pasta Gianduja). It was created in Turin, Italy in the mid-1800s as a way to extend the amount of chocolate available while the country had a shortage during the British blockade. In Italy, you can find Gianduja as a spread or asliceable solid.
SMAŽENÝ VEPŘOVÝ ŘÍZEK (CZECH BREADED PORK CUTLET) Add a pork cutlet, then top with another piece of plastic. Pound the pork until it is 1/4 inch thick. Repeat with other cutlets. Add the flour to a wide, shallow bowl. In another bowl, beat the eggs with the water and salt. Add the breadcrumbs to a third bowl. In TARA'S MULTICULTURAL TABLE Cooking Class Global Feast, written by Deanna F. Cook, features a fun primer on International cuisine for young chefs with 44 recipes from around the world, basic cooking tips, and more. A few highlights include Coconut Bread from Tonga, Sweet Shortbread from Scotland, Atakilt Wat from Ethiopia, Swedish Meatballs, and Sausage Rolls fromAustralia.
TAHINOV HATZ (ARMENIAN TAHINI BREAD) On a lightly floured surface, knead until smooth and elastic. Lightly grease a large bowl and add the dough, turning to coat. Cover and allow to rest until doubled, about 2 hours. Preheat oven to 400˚F. Line 2 baking sheets with parchment or lightly grease. In a small bowl, combine sugar with cinnamon, if using. FISH SURUWA (FIJIAN FISH CURRY) In a large skillet, drizzle oil over medium heat. Once heated, add the onion and cinnamon stick. Cook until the onion begins to soften, then mix in the garlic and chilies. Cook until just fragrant and stir in the garam masala, cumin, and turmeric. Once fragrant, add the tomatoes and cook, stirring occasionally, until the tomatoes start to break KARPATKA (POLISH CARPATHIAN CREAM CAKE) Remove from heat and allow to cool to room temperature. In a large bowl, beat together the butter and sugar until light and fluffy. Slowly mix in the cooled milk pudding until smooth. Evenly spread the cream custard over on layer of the cooled pâte à choux, leaving an 1 inch border around the edges. HVETEBOLLER (NORWEGIAN CARDAMOM BUNS) Roll each piece into a smooth ball. Arrange on the prepared baking sheets about 2 inches (5 cm) apart, cover, and allow to rest until puffed, about 30 minutes. In a small bowl, whisk together the egg and milk. Brush over the tops of each roll. Bake in preheated oven until golden, about 15 minutes. KRUMPLILEVES (HUNGARIAN POTATO SOUP) Instructions. In a large pot, drizzle 1 tablespoon of the vegetable oil over medium heat. Add the sliced sausage if using and cook until golden and the fat has rendered. Remove to a plate with a slotted spoon, leaving the fat in the pan. Add the onion to BROYÉ DU POITOU (SHORTBREAD FROM POITIERS) Preheat oven to 350˚F (180˚C) and line a large round pan with parchment or lightly grease. In the bowl of a stand mixer fitted with a dough blade or in a large bowl, beat together the butter and sugar until light and fluffy. Beat in the vanilla sugar if using followed by the eggs one at a time. KRAUTFLECKEN MIT SPECK (CABBAGE, NOODLES AND BACON) ANDBEST RECIPE FOR CABBAGE AND NOODLESCABBAGE NOODLES AND SAUSAGE RECIPEFRIED CABBAGE AND NOODLESFRIED CABBAGE BACON AND NOODLESFRIED CABBAGE BACON AND NOODLES Gerhild Fulson. Gerhild Fulson was born in Germany and emigrated to Canada with her parents as a toddler in the 1950s. They helped foster a love for German cuisine and she is now able to go back to Germany regularly. She is the founder of Just Like Oma and also the author of Just Like Oma’s Christmas Baking, Oma’s Oktoberfest, and Quick FixSoups.
HORTOBÁGYI PALACSINTA (HUNGARIAN STUFFED CREPES) Place a layer of drained meat along the lower third of a crepe, leaving a 1 inch border on the edges. Fold in the sides and roll up. Place in prepared baking dish, seam side down. Repeat with remaining crepes and filling. Whisk 1/4 cup flour and 1 cup sour cream into the drained liquid from the meat until smooth. PAASHAASJES (DUTCH EASTER BUNNY BREAD) 1 egg, beaten until smooth. 18 Chocolate chips or raisins. In a small bowl, sprinkle yeast over lukewarm water. Let sit for a minute, then stir to combine. Let sit until frothy, about 10 minutes. In the bowl of a large food processor fitted with a dough blade or a large bowl, combine flour and salt. TARA'S MULTICULTURAL TABLE Cooking Class Global Feast, written by Deanna F. Cook, features a fun primer on International cuisine for young chefs with 44 recipes from around the world, basic cooking tips, and more. A few highlights include Coconut Bread from Tonga, Sweet Shortbread from Scotland, Atakilt Wat from Ethiopia, Swedish Meatballs, and Sausage Rolls fromAustralia.
TAHINOV HATZ (ARMENIAN TAHINI BREAD) On a lightly floured surface, knead until smooth and elastic. Lightly grease a large bowl and add the dough, turning to coat. Cover and allow to rest until doubled, about 2 hours. Preheat oven to 400˚F. Line 2 baking sheets with parchment or lightly grease. In a small bowl, combine sugar with cinnamon, if using. FISH SURUWA (FIJIAN FISH CURRY) In a large skillet, drizzle oil over medium heat. Once heated, add the onion and cinnamon stick. Cook until the onion begins to soften, then mix in the garlic and chilies. Cook until just fragrant and stir in the garam masala, cumin, and turmeric. Once fragrant, add the tomatoes and cook, stirring occasionally, until the tomatoes start to break KARPATKA (POLISH CARPATHIAN CREAM CAKE) Remove from heat and allow to cool to room temperature. In a large bowl, beat together the butter and sugar until light and fluffy. Slowly mix in the cooled milk pudding until smooth. Evenly spread the cream custard over on layer of the cooled pâte à choux, leaving an 1 inch border around the edges. HVETEBOLLER (NORWEGIAN CARDAMOM BUNS) Roll each piece into a smooth ball. Arrange on the prepared baking sheets about 2 inches (5 cm) apart, cover, and allow to rest until puffed, about 30 minutes. In a small bowl, whisk together the egg and milk. Brush over the tops of each roll. Bake in preheated oven until golden, about 15 minutes. KRUMPLILEVES (HUNGARIAN POTATO SOUP) Instructions. In a large pot, drizzle 1 tablespoon of the vegetable oil over medium heat. Add the sliced sausage if using and cook until golden and the fat has rendered. Remove to a plate with a slotted spoon, leaving the fat in the pan. Add the onion to BROYÉ DU POITOU (SHORTBREAD FROM POITIERS) Preheat oven to 350˚F (180˚C) and line a large round pan with parchment or lightly grease. In the bowl of a stand mixer fitted with a dough blade or in a large bowl, beat together the butter and sugar until light and fluffy. Beat in the vanilla sugar if using followed by the eggs one at a time. KRAUTFLECKEN MIT SPECK (CABBAGE, NOODLES AND BACON) ANDBEST RECIPE FOR CABBAGE AND NOODLESCABBAGE NOODLES AND SAUSAGE RECIPEFRIED CABBAGE AND NOODLESFRIED CABBAGE BACON AND NOODLESFRIED CABBAGE BACON AND NOODLES Gerhild Fulson. Gerhild Fulson was born in Germany and emigrated to Canada with her parents as a toddler in the 1950s. They helped foster a love for German cuisine and she is now able to go back to Germany regularly. She is the founder of Just Like Oma and also the author of Just Like Oma’s Christmas Baking, Oma’s Oktoberfest, and Quick FixSoups.
HORTOBÁGYI PALACSINTA (HUNGARIAN STUFFED CREPES) Place a layer of drained meat along the lower third of a crepe, leaving a 1 inch border on the edges. Fold in the sides and roll up. Place in prepared baking dish, seam side down. Repeat with remaining crepes and filling. Whisk 1/4 cup flour and 1 cup sour cream into the drained liquid from the meat until smooth. PAASHAASJES (DUTCH EASTER BUNNY BREAD) 1 egg, beaten until smooth. 18 Chocolate chips or raisins. In a small bowl, sprinkle yeast over lukewarm water. Let sit for a minute, then stir to combine. Let sit until frothy, about 10 minutes. In the bowl of a large food processor fitted with a dough blade or a large bowl, combine flour and salt. KARPATKA (POLISH CARPATHIAN CREAM CAKE) Karpatka (Polish Carpathian Cream Cake) recipe for #BakingBloggers: Baking of Poland! Two layers of wavy pâte à choux are filled with a creamy custard and topped with powdered sugar to resemble the Carpathian Mountains.. Disclosure: This post contains Amazon affiliate links.If you purchase something through the link, I may receive a small commission at no extra charge to you. CHEDDAR CHIVE MUFFINS Preheat oven to 375 degrees F. Line muffin tins with liners or lightly grease. In a large bowl, combine flour, sugar, baking powder, and salt. Mix in the cheese and chives. Make a well in the center and add beaten egg, milk, and butter. Stir together until the ingredients are just combined. Spoon the batter into the prepared muffin tins 3/4full.
KUEH TART (MALAYSIAN PINEAPPLE TARTS) Transfer to a bowl and allow to cool to room temperature. In a large bowl or the bowl of a stand mixer, beat the butter and condensed milk until light and fluffy. Beat in the egg yolks, one at a time. Mix in the flour and salt until dough comes together. If needed, knead untilsoft and smooth.
MECHADONG BAKA (FILIPINO BEEF MECHADO) Mechadong Baka (Beef Mechado) is a tangy Filipino beef tomato stew with potatoes, carrots, and onions. Traditionally, the stew was made using cheap and lean cuts of meat that had very little fat/marbling. CSIRKEPÖRKÖLT (HUNGARIAN CHICKEN STEW) Instructions. In a deep pan, heat the pork fat over medium heat. Once heated, add the onion and cook, stirring occasionally, until softened. Stir in the garlic and cook until just fragrant, about 30 seconds. Remove the pot from heat and stir in the paprika. BALANDELIAI (LITHUANIAN CABBAGE ROLLS) In a medium bowl, stir together tomato sauce, stock, and bay leaves. Pour over the layered cabbage rolls. Bring the sauce to a boil over medium high heat. Reduce heat to low and simmer, covered, for about an hour, until meat filling is cooked through. Remove the cooked cabbagerolls from the pot.
KHABIZGINA (OSSETIAN CHEESE AND POTATO BREAD) Bring to a boil, add salt, and reduce heat to medium low and cover. Cook until the potatoes are tender. Drain and allow to cool enough to handle. Peel the potatoes and grate or mash into a mixing bowl. Fold in the melted butter, feta, and mozzarella (don't overmix). Season to taste with salt and pepper. AVENA COLOMBIANA (COLOMBIAN OATMEAL DRINK) In a medium saucepan, combine the oats, milk, and water over medium heat. Cook, stirring often- especially the bottom and sides, for 15 minutes. Stir in the cinnamon stick, sugar, ground cloves, and salt. Reduce the heat to low and continue to cook, stirring occasionally, for another 15 minutes. Remove from heat and allow to cool slightly. GIANDUJA (ITALIAN CHOCOLATE HAZELNUT SPREAD) Gianduja is an Italian Chocolate Hazelnut Spread that was the precursor to Nutella (originally called Pasta Gianduja). It was created in Turin, Italy in the mid-1800s as a way to extend the amount of chocolate available while the country had a shortage during the British blockade. In Italy, you can find Gianduja as a spread or asliceable solid.
SMAŽENÝ VEPŘOVÝ ŘÍZEK (CZECH BREADED PORK CUTLET) Add a pork cutlet, then top with another piece of plastic. Pound the pork until it is 1/4 inch thick. Repeat with other cutlets. Add the flour to a wide, shallow bowl. In another bowl, beat the eggs with the water and salt. Add the breadcrumbs to a third bowl. In TARA'S MULTICULTURAL TABLE Cooking Class Global Feast, written by Deanna F. Cook, features a fun primer on International cuisine for young chefs with 44 recipes from around the world, basic cooking tips, and more. A few highlights include Coconut Bread from Tonga, Sweet Shortbread from Scotland, Atakilt Wat from Ethiopia, Swedish Meatballs, and Sausage Rolls fromAustralia.
TAHINOV HATZ (ARMENIAN TAHINI BREAD) On a lightly floured surface, knead until smooth and elastic. Lightly grease a large bowl and add the dough, turning to coat. Cover and allow to rest until doubled, about 2 hours. Preheat oven to 400˚F. Line 2 baking sheets with parchment or lightly grease. In a small bowl, combine sugar with cinnamon, if using. FISH SURUWA (FIJIAN FISH CURRY) In a large skillet, drizzle oil over medium heat. Once heated, add the onion and cinnamon stick. Cook until the onion begins to soften, then mix in the garlic and chilies. Cook until just fragrant and stir in the garam masala, cumin, and turmeric. Once fragrant, add the tomatoes and cook, stirring occasionally, until the tomatoes start to break KARPATKA (POLISH CARPATHIAN CREAM CAKE) Remove from heat and allow to cool to room temperature. In a large bowl, beat together the butter and sugar until light and fluffy. Slowly mix in the cooled milk pudding until smooth. Evenly spread the cream custard over on layer of the cooled pâte à choux, leaving an 1 inch border around the edges. HVETEBOLLER (NORWEGIAN CARDAMOM BUNS) Roll each piece into a smooth ball. Arrange on the prepared baking sheets about 2 inches (5 cm) apart, cover, and allow to rest until puffed, about 30 minutes. In a small bowl, whisk together the egg and milk. Brush over the tops of each roll. Bake in preheated oven until golden, about 15 minutes. KRUMPLILEVES (HUNGARIAN POTATO SOUP) Instructions. In a large pot, drizzle 1 tablespoon of the vegetable oil over medium heat. Add the sliced sausage if using and cook until golden and the fat has rendered. Remove to a plate with a slotted spoon, leaving the fat in the pan. Add the onion to BROYÉ DU POITOU (SHORTBREAD FROM POITIERS) Preheat oven to 350˚F (180˚C) and line a large round pan with parchment or lightly grease. In the bowl of a stand mixer fitted with a dough blade or in a large bowl, beat together the butter and sugar until light and fluffy. Beat in the vanilla sugar if using followed by the eggs one at a time. KRAUTFLECKEN MIT SPECK (CABBAGE, NOODLES AND BACON) ANDBEST RECIPE FOR CABBAGE AND NOODLESCABBAGE NOODLES AND SAUSAGE RECIPEFRIED CABBAGE AND NOODLESFRIED CABBAGE BACON AND NOODLESFRIED CABBAGE BACON AND NOODLES Gerhild Fulson. Gerhild Fulson was born in Germany and emigrated to Canada with her parents as a toddler in the 1950s. They helped foster a love for German cuisine and she is now able to go back to Germany regularly. She is the founder of Just Like Oma and also the author of Just Like Oma’s Christmas Baking, Oma’s Oktoberfest, and Quick FixSoups.
HORTOBÁGYI PALACSINTA (HUNGARIAN STUFFED CREPES) Place a layer of drained meat along the lower third of a crepe, leaving a 1 inch border on the edges. Fold in the sides and roll up. Place in prepared baking dish, seam side down. Repeat with remaining crepes and filling. Whisk 1/4 cup flour and 1 cup sour cream into the drained liquid from the meat until smooth. PAASHAASJES (DUTCH EASTER BUNNY BREAD) 1 egg, beaten until smooth. 18 Chocolate chips or raisins. In a small bowl, sprinkle yeast over lukewarm water. Let sit for a minute, then stir to combine. Let sit until frothy, about 10 minutes. In the bowl of a large food processor fitted with a dough blade or a large bowl, combine flour and salt. TARA'S MULTICULTURAL TABLE Cooking Class Global Feast, written by Deanna F. Cook, features a fun primer on International cuisine for young chefs with 44 recipes from around the world, basic cooking tips, and more. A few highlights include Coconut Bread from Tonga, Sweet Shortbread from Scotland, Atakilt Wat from Ethiopia, Swedish Meatballs, and Sausage Rolls fromAustralia.
TAHINOV HATZ (ARMENIAN TAHINI BREAD) On a lightly floured surface, knead until smooth and elastic. Lightly grease a large bowl and add the dough, turning to coat. Cover and allow to rest until doubled, about 2 hours. Preheat oven to 400˚F. Line 2 baking sheets with parchment or lightly grease. In a small bowl, combine sugar with cinnamon, if using. FISH SURUWA (FIJIAN FISH CURRY) In a large skillet, drizzle oil over medium heat. Once heated, add the onion and cinnamon stick. Cook until the onion begins to soften, then mix in the garlic and chilies. Cook until just fragrant and stir in the garam masala, cumin, and turmeric. Once fragrant, add the tomatoes and cook, stirring occasionally, until the tomatoes start to break KARPATKA (POLISH CARPATHIAN CREAM CAKE) Remove from heat and allow to cool to room temperature. In a large bowl, beat together the butter and sugar until light and fluffy. Slowly mix in the cooled milk pudding until smooth. Evenly spread the cream custard over on layer of the cooled pâte à choux, leaving an 1 inch border around the edges. HVETEBOLLER (NORWEGIAN CARDAMOM BUNS) Roll each piece into a smooth ball. Arrange on the prepared baking sheets about 2 inches (5 cm) apart, cover, and allow to rest until puffed, about 30 minutes. In a small bowl, whisk together the egg and milk. Brush over the tops of each roll. Bake in preheated oven until golden, about 15 minutes. KRUMPLILEVES (HUNGARIAN POTATO SOUP) Instructions. In a large pot, drizzle 1 tablespoon of the vegetable oil over medium heat. Add the sliced sausage if using and cook until golden and the fat has rendered. Remove to a plate with a slotted spoon, leaving the fat in the pan. Add the onion to BROYÉ DU POITOU (SHORTBREAD FROM POITIERS) Preheat oven to 350˚F (180˚C) and line a large round pan with parchment or lightly grease. In the bowl of a stand mixer fitted with a dough blade or in a large bowl, beat together the butter and sugar until light and fluffy. Beat in the vanilla sugar if using followed by the eggs one at a time. KRAUTFLECKEN MIT SPECK (CABBAGE, NOODLES AND BACON) ANDBEST RECIPE FOR CABBAGE AND NOODLESCABBAGE NOODLES AND SAUSAGE RECIPEFRIED CABBAGE AND NOODLESFRIED CABBAGE BACON AND NOODLESFRIED CABBAGE BACON AND NOODLES Gerhild Fulson. Gerhild Fulson was born in Germany and emigrated to Canada with her parents as a toddler in the 1950s. They helped foster a love for German cuisine and she is now able to go back to Germany regularly. She is the founder of Just Like Oma and also the author of Just Like Oma’s Christmas Baking, Oma’s Oktoberfest, and Quick FixSoups.
HORTOBÁGYI PALACSINTA (HUNGARIAN STUFFED CREPES) Place a layer of drained meat along the lower third of a crepe, leaving a 1 inch border on the edges. Fold in the sides and roll up. Place in prepared baking dish, seam side down. Repeat with remaining crepes and filling. Whisk 1/4 cup flour and 1 cup sour cream into the drained liquid from the meat until smooth. PAASHAASJES (DUTCH EASTER BUNNY BREAD) 1 egg, beaten until smooth. 18 Chocolate chips or raisins. In a small bowl, sprinkle yeast over lukewarm water. Let sit for a minute, then stir to combine. Let sit until frothy, about 10 minutes. In the bowl of a large food processor fitted with a dough blade or a large bowl, combine flour and salt. KARPATKA (POLISH CARPATHIAN CREAM CAKE) Karpatka (Polish Carpathian Cream Cake) recipe for #BakingBloggers: Baking of Poland! Two layers of wavy pâte à choux are filled with a creamy custard and topped with powdered sugar to resemble the Carpathian Mountains.. Disclosure: This post contains Amazon affiliate links.If you purchase something through the link, I may receive a small commission at no extra charge to you. CHEDDAR CHIVE MUFFINS Preheat oven to 375 degrees F. Line muffin tins with liners or lightly grease. In a large bowl, combine flour, sugar, baking powder, and salt. Mix in the cheese and chives. Make a well in the center and add beaten egg, milk, and butter. Stir together until the ingredients are just combined. Spoon the batter into the prepared muffin tins 3/4full.
KUEH TART (MALAYSIAN PINEAPPLE TARTS) Transfer to a bowl and allow to cool to room temperature. In a large bowl or the bowl of a stand mixer, beat the butter and condensed milk until light and fluffy. Beat in the egg yolks, one at a time. Mix in the flour and salt until dough comes together. If needed, knead untilsoft and smooth.
MECHADONG BAKA (FILIPINO BEEF MECHADO) Mechadong Baka (Beef Mechado) is a tangy Filipino beef tomato stew with potatoes, carrots, and onions. Traditionally, the stew was made using cheap and lean cuts of meat that had very little fat/marbling. CSIRKEPÖRKÖLT (HUNGARIAN CHICKEN STEW) Instructions. In a deep pan, heat the pork fat over medium heat. Once heated, add the onion and cook, stirring occasionally, until softened. Stir in the garlic and cook until just fragrant, about 30 seconds. Remove the pot from heat and stir in the paprika. BALANDELIAI (LITHUANIAN CABBAGE ROLLS) In a medium bowl, stir together tomato sauce, stock, and bay leaves. Pour over the layered cabbage rolls. Bring the sauce to a boil over medium high heat. Reduce heat to low and simmer, covered, for about an hour, until meat filling is cooked through. Remove the cooked cabbagerolls from the pot.
KHABIZGINA (OSSETIAN CHEESE AND POTATO BREAD) Bring to a boil, add salt, and reduce heat to medium low and cover. Cook until the potatoes are tender. Drain and allow to cool enough to handle. Peel the potatoes and grate or mash into a mixing bowl. Fold in the melted butter, feta, and mozzarella (don't overmix). Season to taste with salt and pepper. AVENA COLOMBIANA (COLOMBIAN OATMEAL DRINK) In a medium saucepan, combine the oats, milk, and water over medium heat. Cook, stirring often- especially the bottom and sides, for 15 minutes. Stir in the cinnamon stick, sugar, ground cloves, and salt. Reduce the heat to low and continue to cook, stirring occasionally, for another 15 minutes. Remove from heat and allow to cool slightly. GIANDUJA (ITALIAN CHOCOLATE HAZELNUT SPREAD) Gianduja is an Italian Chocolate Hazelnut Spread that was the precursor to Nutella (originally called Pasta Gianduja). It was created in Turin, Italy in the mid-1800s as a way to extend the amount of chocolate available while the country had a shortage during the British blockade. In Italy, you can find Gianduja as a spread or asliceable solid.
SMAŽENÝ VEPŘOVÝ ŘÍZEK (CZECH BREADED PORK CUTLET) Add a pork cutlet, then top with another piece of plastic. Pound the pork until it is 1/4 inch thick. Repeat with other cutlets. Add the flour to a wide, shallow bowl. In another bowl, beat the eggs with the water and salt. Add the breadcrumbs to a third bowl. In * Skip to primary navigation * Skip to main content * Skip to primary sidebar* Skip to footer
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MAGDALENAS (SPANISH MUFFINS) 11 May, 2020 By Tara1 Comment
Magdalenas (Spanish Muffins or Cupcakes) recipe for #BakingBloggers! These light muffins are flavored with lemon zest and olive oil for a delicious treat perfect for pairing with coffee. #BakingBloggers Created by Sue of Palatable Pastime, #BakingBloggers get together monthly to vote on a different baking project. For May, we are featuring the Baking of Spain…Read More
RIGANADA AND VENETIAN REPUBLIC COOKBOOK REVIEW7 May, 2020 By Tara
6 Comments
Venetian Republic: Recipes from the Veneto, Adriatic Croatia, and the Greek Islands, written by Nino Zoccalo, features a collection of 80 historical and modern recipes paired with beautiful photography and fascinating storytelling. Highlights include Venetian Prosecco and Snapper Risotto, Corfu Mavrodaphne Zabaglione with Rosewater Walnut Cookies, Fish and Shellfish Carpaccio, Bigoli Pasta with Lake Garda…Read More
VANILLA BEAN SYRUP
27 April, 2020 By Tara5 Comments
A recipe for Homemade Vanilla Bean Syrup! With simply sugar, vanilla beans (or vanilla extract), and water, you can make your own vanilla syrup in less than 20 minutes to flavor coffee and other favorite drinks. I recently ran out of flavored syrup for my coffee and took the opportunity to try making my own….Read More
CHORIZO A LA SIDRA AND MADE IN MEXICO COOKBOOK REVIEW 20 April, 2020 By Tara5 Comments
Made in Mexico: The Cookbook: Classic and Contemporary Recipes from Mexico City, written by Danny Mena with contribution by Nils Bernstein, features over 100 recipes developed for the home cook along with a look into the local eateries, culture, and beautiful photography of Mexico’s capital. A few highlights include Tacos de Suadero, Costras, Ensalada de…Read More
WHITE CHOCOLATE ESPRESSO MARTINI 9 April, 2020 By Tara5 Comments
A recipe for a White Chocolate Espresso Martini! White chocolate liqueur is blended with vodka and espresso for a rich and decadent cocktail. Disclaimer: Consume alcoholic beverages at your own risk and liability. This recipe is intended only for those over the age of 21 (in the United States). Please drink responsibly. White chocolateliqueur was…
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BADEM EZMESI (BEBEK ALMOND TRUFFLES) AND ANATOLIA COOKBOOK REVIEW 3 April, 2020 By Tara5 Comments
Anatolia: Adventures in Turkish Eating, written by Somer Sivrioğlu and David Dale, features a vast range of Turkish cooking from traditional to modern, street food to grand banquets, with over 100 recipes and captivating stories. A few highlights include Traditional Pistachio Baklava, Samsun Pide (Pide with Four Cheeses), Perdeli Pilav (Veiled Rice), Simit (Sesame Rings),…Read More
SORPRESINE (HOMEMADE LITTLE SURPRISES) 27 March, 2020 By Tara5 Comments
A recipe for Sorpresine (Homemade Little Surprises)! Little squares of pasta dough are folded twice to resemble tortellini without the filling! Disclosure: This post contains Amazon affiliate links. If you purchase something through the link, I may receive a small commission at no extra charge to you. The recipe for these Sorpresine wasn’t actually the one…Read More
GIOUVARLAKIA SOUPA AND THE GREEK SLOW COOKER COOKBOOK REVIEW 21 March, 2020 By Tara6 Comments
The Greek Slow Cooker: Easy, Delicious Recipes from the Heart of the Mediterranean, written by Eleni Vonissakou, features a versatile collection of Greek recipes adapted for the slow cooker such as Fish in Spicy Pepper Sauce (Bourdeto), Fragrant Orange Phyllo Pie (Portokalopita), Beef in Garlicky Parsley and Wine Sauce (Sofrito), Greek Summer Ratatouille (Briam), Spaghetti…Read More
IRISH CREAM SCONES
9 March, 2020 By Tara7 Comments
Irish Cream Scones recipe for #BakingBloggers! These light and buttery scones are drizzled with a sweet Irish Cream glaze. Disclosure and Disclaimer: This post contains Amazon affiliate links. If you purchase something through the link, I may receive a small commission at no extra charge to you. Consume alcoholic beverages at your own riskand…
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WHITE WINE LINGUINE AND SIMPLE, ELEGANT PASTA DINNERS COOKBOOK REVIEW 5 March, 2020 By Tara5 Comments
Simple, Elegant Pasta Dinners: 75 Dishes with Inspired Sauces, written by Nikki Marie, features an incredible variety of classic and innovative pasta dishes perfect for weeknights, date nights, and everything in-between. A few highlights include Pasta with Fried Eggs, Mezze Penne with Grilled Peaches and Rosemarry, Rigatoni with Dark Cocoa and Red Wine Short Rib…Read More
ROCKY ROAD COOKIES AND LOS ANGELES: LA BREA TAR PITS 20 February, 2020 By Tara5 Comments
Our visit to the La Brea Tar Pits in Los Angeles, California and a recipe for Rocky Road Cookies inspired by our travels! Disclosure: This post contains Amazon affiliate links. If you purchase something through the link, I may receive a small commission at no extra charge to you. La Brea Tar Pits The La…Read More
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