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A chicken sandwich or chicken burger is a boneless, skinless, breast of chicken on a hamburger bun topped with condiments and trimmings. Invented by Chick-fil-A in 1964 , the chicken sandwich has become a popular American food choice. The breast of chicken can be prepared by either: Battering and frying...

A hamantash (also spelled hamentasch, homentash, homentasch, (h)umentash, pluralized with -en or -n {sometimes singular is spelled this way also}; Yiddish המן־טאַש) is a pastry in Ashkenazi Jewish cuisine recognizable for its three-cornered shape. The shape is achieved by folding in the sides...

Krówki ([ˈkrufki], plural; Krówka singular), literally “little cows,” are Polish fudge, semi-soft milk toffee candies. It is one of the most common Polish confectioneries, sold worldwide, and might be considered “dulce de Leche candy”. Commercially, many brands are...

Moo shu pork (also spelled moo shi pork, mu shu or mu xu pork) is a dish of northern Chinese origin, possibly originally from Shandong. It is believed to have first appeared on the menus of Chinese restaurants in the United States in the late 1960s, and is also a staple of American Chinese cuisine. In...

    Mooncake (simplified Chinese: 月饼; traditional Chinese: 月餅; pinyin: yuè bĭng) is a Chinese bakery product traditionally eaten during the Mid-Autumn Festival / Zhongqiu Festival. The festival is for lunar worship and moon watching; mooncakes are regarded as an indispensable delicacy...

A Swiss roll or jelly roll is a type of sponge cake roll. The thin cake is made of eggs, flour and sugar and baked in a very shallow rectangular baking tray, called a sheet pan. The cake is removed from the pan and spread with jam or buttercream, rolled up, and served in circular slices. The origins...

A turducken is a dish consisting of a de-boned chicken stuffed into a de-boned duck, which itself is stuffed into a de-boned turkey. The word turducken is a portmanteau of turkey, duck, and chicken or hen. The thoracic cavity of the chicken/game hen and the rest of the gaps are stuffed, sometimes with...

Acar is a type of pickling made in Indonesia, Malaysia, and Singapore. It is made from different vegetables such as yardlong beans, carrots and cabbage which are pickled in vinegar and dried chillies. The vegetables are then tossed in ground peanuts. Variants of acar include acar awak or Nyonya acar,...

  INGREDIENTS 3 lbs. boneless chicken breasts, cut into 4 inch chunks 2 cloves garlic, minced Salt and pepper to taste 4 med. onions, finely chopped 2 tbsp. oil 1 1/2 tsp. coriander 1/2 tsp. cumin 1 1/2 tsp. hot curry powder 1 tbsp. brown sugar 1/2 c. fresh lemon juice 4 tbsp. apricot jam 2 tbsp....

INGREDIENTS STEW: 1/2 c. chopped onion 1 c. tomato juice 1 c. (canned) beef stock 2 lbs. round steak, trim and cut in 1 1/2 inch cubes 2 tbsp. vegetable oil 1 (8 oz.) can tomato sauce 1/2 tsp. curry powder 1 tsp. minced fresh ginger 6 drops Tabasco 1/2 tsp. salt or to taste African Food Recipes INSTRUCTIONS Heat...

INGREDIENTS 3 slices day old bread 1 1/2 c. milk 2 med. onions, chopped 1 garlic clove, minced 1/2 c. slivered almonds 1/2 c. raisins 1 tbsp. sugar 1 tbsp. salt 1 tsp. curry powder 1/8 tsp. pepper 1 tsp. vinegar 1 tsp. lemon juice 1 1/2 lbs. ground beef 2 eggs INSTRUCTIONS Soak bread in milk. Squeeze...

Agnolotti is a kind of ravioli typical of the Piedmont Region, made with small pieces of flattened pasta dough, folded over with a roast beef meat and vegetable stuffing. Agnolotti is the plural form of the Italian word agnolotto. The origin of the name may come from the name ‘Angelot’...

Agnolotti is a kind of ravioli typical of the Piedmont Region, made with small pieces of flattened pasta dough, folded over with a roast beef meat and vegetable stuffing. Agnolotti is the plural form of the Italian word agnolotto. The origin of the name may come from the name ‘Angelot’...

Al pastor (Spanish; “Shepherd style”) is a dish developed in Central Mexico, likely as a result of the adoption of the shawarma spit-grilled meat brought by Lebanese immigrants to Mexico. Having derived from the shawarma, it is also similar to the Turkish doner kebab and the Greek gyros. Whereas...

Al pastor (Spanish; “Shepherd style”) is a dish developed in Central Mexico, likely as a result of the adoption of the shawarma spit-grilled meat brought by Lebanese immigrants to Mexico. Having derived from the shawarma, it is also similar to the Turkish doner kebab and the Greek gyros. Whereas...

These meatballs, with a refreshing hint of mint, are tasty in a soup, with pasta, or on their own. Ingredients: 2 pounds ground beef 1 egg salt and pepper to taste 4 tablespoons raw rice 1/2 teaspoon onion salt 1/2 teaspoon garlic salt 1 small can tomato sauce Bay leaves and mint to taste 4 cups (or...

Alcapurria is a fritter dish from Puerto Rico, a culinary dish that found its way to the Dominican Republic and Cuba. An alcapurria is made from a doughy mixture of mashed up tubers and root vegetables that grow on the island surrounding a center of heavily seasoned meat. Cooks spoon the meat into the...