These Chinese Chive Pies or Pockets 韭菜盒子 have a very crispy exterior but really chewy dough inside. It's filled with a mix of chives (of course), veggies, and vermicelli noodles! They're wrapped in homemade wrappers and I really think freshly made dough makes a BIG DIFFERENCE. Freshly made wrappers from homemade dough turn out so much chewier, they also don't easily break apart when you fill them with your choice of veggies and noodles.
Greek stuffed eggplant with meat sauce, topped with a rich béchamel sauce is one of the heartiest and most filling dishes of the Mediterranean cuisine.
Bakers delicately wrap this corn-and-bean dumpling in hickory leaves before boiling.
The Libyan Lamb soup is a simple and tasty soup that’s sure to be a welcome guest on your table. This is a tomato-based soup, with warming North African spices, lamb, chickpeas and orzo pasta. It’s a delicious one-pot meal.
Live your best life! Be a cat! We will show you how to embrace your feline side and start living the life you deserve.
Du-wi-shi, or more commonly known as wishi, is a mushroom that is popular among Cherokee people to gather and eat in the fall.
Have you ever wondered how Fried Rice came to be? Fried Rice is one of the oldest dishes for utilizing leftovers because wasting food is seriously frowned upon in Chinese culture. Today, this dish has been adapted to fit every region and taste worldwide. However, the Trini Fried Rice version is very much like the traditional fried rice you may find in a local Chinese Restaurant. This influence is from the Chinese community that immigrated to Trinidad in the early 1800s as indentured labor in the cultivation of sugarcane and cocoa. However, Trinidad has become so much more than its colonial past and is now known as a country where 'every creed and race have an equal place.' So now, the next time you are staring at a leftover container of rice, you will go straight to this recipe and think fondly about the multicultural melting pot that is Trinidad & Tobago.Tip: You will need 4 cups of Jasmine rice precooked from the day before to create this recipe.
Georgina Hayden’s aromatic lamb stew with aubergines and olives is perfect to make ahead and freeze for busy nights. Serve with rice, couscous or flatbreads and add houmous and dips for a full-on feast. Georgina Hayden is an award-winning food writer, cook and presenter. She developed a love of cooking while growing up above her parents’ Greek Cypriot taverna in London and is influenced by a love of family and her = Mediterranean heritage. Her latest cookbook is the Sunday Times Bestseller Nistisima. Follow her on Instagram @georginahayden You might also love Georgina’s freeze-ahead fishcakes.
KFC COPYCAT COLESLAW https://www.lovefromtheoven.com/kfc-coleslaw-recipe/
A quick and easy, pantry, Thai style peanut dressing that is so irresistibly delicious!
Creamy, Umami Vegan Mushroom Barley Risotto Recipe
All found on Pinterest and I couldn’t agree more!
We're using light, tender juicy chicken meatballs in this version of Hungarian paprikash chicken. Same delicious (and fairly traditional) paprikash sauce though. Ready in 30 minutes.
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His first time trying street fair food [CTC]
Make a tasty gluten-free and vegan strawberry crumble with common at-home ingredients.
