Smorrebrod (Denmark) – Regional Cuisine
bestcook 8 lg Lettuce leaves 6 Eggs, hard-cooked and cut -into quarters 12 Shelled and deveined…
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Smoky Roasted Salsa – Regional Cuisine
3 Garlic cloves, peeled 1 md Onion; quartered 3 lg Tomatoes 1 Canned chipotle chile…
Read MoreSkordalia (Garlic Potato) – Regional Cuisine
1 2/3 kg Potatoes 90 g Garlic heads 4 Lemons 370 ml Olive oil 6…
Read MoreShrimp and Feta Alla Grecque – Regional Cuisine
1 lb Shrimp, medium, cleaned, Cooked 1 lb Feta cheese, * 1 c Scallions, sliced…
Read MoreShredded Chicken Salad with Cilantro – Regional Cuisine
3 lb Whole chicken breasts Salt 1/4 c Light vegetable oil 2 c Chopped Vidalia…
Read MoreShahi Dal – Regional Cuisine
2 c Pigeon peas, soaked for 20 — minutes in cold water 1 1/2 qt…
Read MoreSemolina Saffron and Pistachio Helva (Irmik Helvasi) – Regional Cuisine
Karin Brewer 1/2 ts Saffron threads 2 tb Hot milk 1/3 c Shelled unsalted pistachios…
Read MoreSeitan a La Normandie – Regional Cuisine
4 c Sliced onions 2 tb Minced garlic 2 tb Sesame oil -OR- other cooking…
Read MoreSeitan – Method Ii – Regional Cuisine
16 c White bread flour 6 c -to 8 c Water, or more 3/4 c…
Read MoreSeitan – Method I – Regional Cuisine
6 c Whole wheat bread flour -(Stone-ground), -=OR=- -Hi-gluten unbleached white 3 c Water (or…
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