This sweet and sticky chutney chicken recipe is a South African classic. This easy to prepare baked chicken dish is sure to be a family favorite!
Chicken Paprikash is a classic Hungarian dish that features tender pieces of chicken simmered in a rich and flavorful paprika-infused sauce.
this Pancit Canton Recipe is oily and cooked with pork or beef liver, pork or chicken meat, cabbage and carrots that are half-cooked, Kinchay (parsley) which is optional and seasoned with soy sauce and pepper. Calamansi juice is also added to give it a sour twist. You can also add some boiled eggs on top of the dish before serving if you wish.
Try a simple and exotic Lebanese lamb fatayer with a simple dough and an incredible spice mixture. This is a Lebanese version of a calzone and will be a family favorite and fun to make too!
This is a semi home-made recipe, made with a few store bought ingredients, and put together, for a delicious easy meal! It is uber delicious, and makes for a very filling meal!
Scottish Oatcakes Oatmeal Pancakes, delicious, hearty, healthy and easy - plus you can make them ahead and freeze; even better, they're mixed the night before.
Zippy, slightly sweet, and utterly delicious, this Vegan KFC Coleslaw copycat recipe is sure to be a new family favorite.
Filipino-style beef steak is hearty, tasty, and perfect with steamed rice. Braised in citrus, soy sauce, onions, and garlic, this Bistek Tagalog is a guaranteed family favorite!
Is a Hanukkah menu complete without latkes? Be sure to cook up a batch of russet potato latkes, with pink applesauce, for a complete meal.
This easy Korean vegetable pancake recipe (Yachaejeon) is a traditional Korean side dish. Veggie-packed with crispy, golden brown edges and a chewy middle, and served with a delicious dipping sauce. This side dish will be a family favorite in no time!
This Mexican take on meatballs is one of my family favorites—my boys really love the crispy chorizo sprinkled over the top! It's so rich and warming, but we love it all year round.
Enjoy a classic Chinese restaurant favorite with a Pinoy twist! This calamansi chicken with juicy chicken in a sweet and tangy sauce is sure to be a dinner hit! Perfect with steamed rice!
This traditional Palachinke recipe has been passed down through the generations of my husband's family of German and Hungarian descent. They are quick and easy to make and a definitely a family favorite with my
I am going to admit I am not a doner kebab person at all, in fact, I don't think I have ever had one - I have tried a little, but I was veggie for 14 y ...
Perfectly seasoned blackened chicken sliders smothered in a tangy homemade Alabama white sauce and topped with shredded lettuce and dill pickles.
Rice Tahdig This unplanned post was brought about due to a reader's question regarding tahdig. She asks: "Is there something I can do to get a better crust?" Great question! I've been blogging about Iranian food for months now but it didn't occur to me to write about tahdig, the tastiest and most sought-after part of a rice dish. If only tahdig could speak it would probably be saying "I get no respect!." I feel I've neglected a precious and very important part of Persian cuisine. I write it as 'tahdig.' You may write 'tahdig'/'tahdeeg', however, it's pronounced tadeeg. "Tah" means bottom and "dig" means pot in Persian/Farsi language. ته دیگ Tahdig refers to the crunchy and crispy bottom layer of rice cooked in a pot. The formation of tahdig is a perfect symphony between the right temperature, the amount of oil, aromatic rice, length of time, right kind of pan, some experience, and a little patience. If you don't achieve the best kind of tahdig the first time, don't worry. There's always the next rice dish you can experiment with. Since rice is a staple of Iranian cooking that's how we have eventually been able to conquer the art of making tahdig. As the old adage goes: "practice makes perfect!" And if this is any consolation, let me tell you that even experienced cooks falter sometimes. Lavash Tahdig Potato tahdig There are many kinds of tahdig. The most well-known is rice tahdig. There's also potato tahdig (my favorite) which goes well with rice and chicken dishes. If you choose to layer the bottom of the pan with potato slices, cut them evenly and not too thin. Add a dash of salt after layering them, wait for a few minutes till they are a little bit fried, then turn them over, pour the rice over the potatoes, and follow the same steps as the rice tahdig recipe. There's also the bread tahdig. Any kind of flatbread could be used such as lavash or pita. I've had lettuce ta-dig too. It's very delicious. Then there's the very tasty macaroni tahdig. A fantastic combination of crispy noodles, fresh tomatoes, and flavorful meat sauce. Rice and Tahdig Ingredients: Serves 4-6 2 cups long-grain white basmati rice Butter or vegetable oil 1/2 teaspoon powdered saffron dissolved in 4 tablespoons of hot water Salt Water Method: In a large bowl wash the rice with cool water a few times to get rid of the extra starch. Soak the rice in 6 cups of cool water, add 3-4 tablespoons of salt, set aside for an hour. In a large non-stick pot that has a tight-fitting lid, bring 6 cups of water to a rapid boil on medium-high heat. Drain the rice and pour it into the boiling water. Bring the water back to a boil on medium-high heat for about 7 minutes or until the grains are long soft on the outside and hard in the center. Drain the rice in a fine-mesh strainer and rinse with cool water. Place the pot on the stove over medium heat. Add 3 tablespoons of vegetable oil and 2 tablespoons of liquid saffron to the bottom of the pot, move the pan in a circular motion or use a wooden spoon to evenly cover the bottom with oil. Transfer parboiled rice back into the pot, building it into a pyramid shape away from the sides of the pot. To release the steam make 4-5 holes in the rice with the handle of the wooden spatula. Wait for about 5-7 minutes or until steam starts coming out. You can add a few cubes of butter on top or pour 2 tablespoons of oil and 1/4 cup water, cover, and cook over medium-low heat for 45-50 minutes. It is very customary to cover the lid with a kitchen towel or 2-3 layers of thick paper towels to prevent the moisture from going back in the pot. Nowadays, there are fabric lid coverings especially made for this purpose in Iran. I do recommend using it for making a perfect tahdig. To serve tahdig first serve the rice on a platter. Gently mix some of the rice with the dissolved saffron and arrange it nicely on top. Remove the tahdig with a spatula and cut it into small pieces. The only problem or drawback is that there is usually not enough tahdig to go around. Being the fifth kid out of six children, I know how that feels growing up, fighting over the last piece of tahdig on the dinner table. That's called preparation for life! Enjoy!
This "Just Like the Real Thing" keto lasagna is rich and delicious, with layers of low carb noodles topped with savory meat sauce, creamy ricotta cheese, and melty mozzarella cheese. This low carb lasagna recipe is the ultimate in low carb comfort food.
These Swedish Pancakes are a breakfast staple. They are super easy to make (only a few ingredients needed!) and you can go simple or crazy with toppings!
These air fryer arancini have a crisp and crunchy shell, stuffed with creamy risotto and gooey cheese, and they're about to be your new family FAVE!
Sweet and fragrant basmati rice with carrots and raisins. The perfect vegetarian side dish for any holiday meal. In our house this is a Rosh Hashanah Favorite. Vegan and Gluten Free.
These hearty goulash dinner recipes combine tender beef, pasta, and savory spices in one pot for easy cleanup!
These easy bakery-style pistachio muffins have a perfectly moist center, a soft, buttery crumb and high dome crunchy top, just like a bakery!
This Halal-Inspired Chicken and Rice Skillet is sure to become a favorite when you are craving those Halal flavors at home!
25 of the popular traditional Ecuadorian recipes, have been sorted by main course, side dishes & desserts. These classic Ecuadorian recipes are easy to make.
Noodle Kugels are new to me and I think I hit the jackpot with this recipe. This Ultra Creamy Sweet Noodle Kugel is a must try with it's velvety custard and an amazing graham cracker topping.
My husband and I came to Canada from Holland more than 40 years ago. This traditional Dutch recipe is a family favorite and has frequently gone along with me to potluck suppers and other get-togethers. —Elizabeth Peters, Martintown, Ontario
This moist, spice-less fruitcake is one of our family favorites. It is not nearly as heavily flavored as dark fruitcake. Since no spices or molasses are used this cake relies purely on the flavor of the dried fruits.
Moist and buttery cheese cupcakes are sure to be a family favorite. Delicious for breakfast with coffee or tea as well as as a snack on the go.
Recipe video above. These fish koftas are like your favourite Middle Eastern lamb koftas - except made with fish. Adore the spicing! Serve with Jewelled rice pilaf for a stunning platter of food.Makes 10 to 12 koftas, serves 4 to 5.
Tart, sweet, and incredibly easy, this Kumquat Pie recipe is sure to become a new family favorite! With an amazingly creamy filling and delicious graham cracker crust, it's quick and easy to make and doesn't require any baking!
This classic Persian rice dish layers fluffy basmati rice with yogurt-marinated chicken before baking in a cast-iron Dutch oven to form a crispy golden crust.
Notes: Fillo (or phyllo) comes in all shapes and sizes these days. The variety I can find, Athens brand, weighs 1 pound and contains two 8-oz bags of 20 sheets each measuring 9 x 14-inches. If your fillo comes in the larger sheets, cut it in half so that it’s roughly 9 x 14-inches. After you cut it, gently roll it up and place it in a ziploc bag.
