Peppers of every kind are crucial to Cajun cooking, this colourful salad uses red, yellow and green capiscums, as well as peppery spices. Make it as chilli-hot as you can stand, to give this vigorous dish...
Entered for safe-keeping. From WW's "Simply the Best All-American". This variation is from Charleston, South Carolina. Add shrimp, chicken or ham to make this a one-dish meal. Add okra, and this becomes...
This is a dish that originated in Jordan, and comes from Classic International Recipes. It is traditionally made with lamb, but I used boneless chicken thighs.
I found this recipe in a book in the library and it instantly appealed to me because of its unusual exotic flavour (coconut and chili). There is a little story behind its name: In Jamaica they say peas...
Rice with pigeon peas! A favorite of mine growing up in a Puerto Rican home :) again, I'm only a 16 year old guy trying not to starve due to a carnivore mom so cut me some slack! **The nutritional value...
When I first got married, I couldn't cook, but I did charm my husband with this dish. This was one of the first dishes that I made, that I didn't ruin. It is a very hearty, robust, satisfying, comfort...
This recipe serves a crowd (20 servings)! I am not sure if it can be cut in half to serve 10. If you know, please let me know! Thanks! As written, you will need a 5-6 quart crock pot.
This recipe comes from Jere and Emilee Gettle, who own an heirloom seed business. I prefer to use red, orange or yellow peppers instead of green. Omit the seeds from the jalapeno if you prefer. Featured...
This simple, yet tasty rice dish is from a book I got in a sale a long time ago. I liked this dish as it used things I had to hand and had a similar taste to rice in a local curry house. The flavour is...
New Orleans is famous for "dirty" rice pilafs that get their brownish color from poultry giblets (including livers). Stehling borrows elements of these dishes for his purloo--a Carolinian rice hash. From...
Refreshing and delicious! Unique blend of flavours. Taken from Cottage Life's Summer Weekend Cookbook. Great with steak! Be sure to advise guest of peanuts as they're not obvious in presentation.
Cobbarannam--spells coconut rice in Telugu (a language of India). My Mom and Nanis (grandmothers) made this for special days like birthdays, anniversaries and even Christmas :) They served it with chicken...
This recipe came from my grandfather, he was 100% Lebanese. I have a Lebanese reunion every year and this is what I make and it's the first to go. I serve it with my home made garlic sauce and Lebanese...
From: "The Art of South American Cookery" by Myra Waldo, 1961ed. Posted for Zaar World Tour 4. I'm sure this would work great with olive oil and vegetarian broth for Vegetarians and Vegans.
I was introduced to this by a friend of my mom's. She was married to an Iranian man, and he always made the most fragrant, fabulous rice. This is a little bit of work, compared to regular white rice, but...
This is a healthy and filling dish. I like it mainly because it is easy to prepare and serves the purpose of a hassle free main course. Great dish to serve at get togethers too.
Recipe is taken from the "The Spice Trail" cookbook which says the recipe is a blend of North and South Indian cuisines. The tangy flavor of mustard seeds and the unique flavor of curry leaves give this...
This yellow rice or Indonesian calls 'Nasi Kuning' usually only serves for festive occasion and shaped into a cone with different sidedish. But since I live in Slovenia, I don't wait for special day to...
This goes nicely with my Chicken Breasts Con Rajas or any south of the border meal. I have recently been to a talk by Michael Pollan author of "In Defense of Food," who advocates getting away from processed...