All Recipes
Showing 60 of 14341 recipes.
Entree: Switzerland – Alpine Switzerland – Berner Platte (Platter of mixed boiled and smoked meats served with sauerkraut, beans and potatoes)
Created by Kitchen2MyTable.com
Recipe ID: 3615
Entree: Tunisia – Djerba – طاجين ملسوقة ➤ Tajine Malsouka (Tunisian baked savory pie of layered malsouka pastry filled with spiced meat, eggs and cheese)
Created by Kitchen2MyTable.com
Recipe ID: 3616
Entree: Guatemala – National Cuisine – Pollo en Crema (Guatemalan braised chicken in a rich creamy tomato and pepper sauce)
Created by Kitchen2MyTable.com
Recipe ID: 3618
Entree: Guinea-Bissau – National Cuisine – Arroz de Marisco (West African seafood and tomato rice cooked with mixed shellfish and fish in a spiced broth)
Created by Kitchen2MyTable.com
Recipe ID: 3619
Entree: Honduras – National Cuisine – Tapado Olanchano (Olancho-style coconut seafood and root-vegetable stew)
Created by Kitchen2MyTable.com
Recipe ID: 3620
Entree: Hong Kong – National Cuisine – 椒鹽魷魚 ➤ Jiāoyán yóuyú (Crispy deep-fried squid seasoned with salt, pepper, and aromatic spices)
Created by Kitchen2MyTable.com
Recipe ID: 3621
Entree: Kiribati – National Cuisine – Te Roro (Coconut-braised fish with breadfruit and taro)
Created by Kitchen2MyTable.com
Recipe ID: 3622
Entree: Kyrgyzstan – National Cuisine – Манты ➤ Manti (Large steamed dumplings filled with spiced lamb and onion)
Created by Kitchen2MyTable.com
Recipe ID: 3623
Entree: Lithuania – National Cuisine – Balandėliai (Lithuanian cabbage rolls stuffed with seasoned meat and rice, braised in a tangy tomato sauce)
Created by Kitchen2MyTable.com
Recipe ID: 3624
Entree: Luxembourg – National Cuisine – Huesenziwwi (Luxembourgish braised rabbit stew with bacon, white wine, and mustard-cream sauce)
Created by Kitchen2MyTable.com
Recipe ID: 3625
Entree: Madagascar – National Cuisine – Koba (Steamed banana-and-peanut cake wrapped in banana leaves)
Created by Kitchen2MyTable.com
Recipe ID: 3626
Entree: Martinique – National Cuisine – Gratin de Banane Jaune (Baked savory gratin of ripe yellow plantains in cream and cheese)
Created by Kitchen2MyTable.com
Recipe ID: 3627
Entree: Mauritania – National Cuisine – لاخ ➤ Lakh (Thick millet porridge cooked in milk and butter, served as a hearty staple main dish)
Created by Kitchen2MyTable.com
Recipe ID: 3628
Entree: Mauritius – National Cuisine – Cari Poule (Mauritian Creole chicken curry cooked with onions, spices, tomatoes, and potatoes)
Created by Kitchen2MyTable.com
Recipe ID: 3629
Entree: Micronesia – National Cuisine – Grilled Parrotfish (Whole tropical parrotfish grilled over charcoal with simple island seasonings)
Created by Kitchen2MyTable.com
Recipe ID: 3630
Entree: Mongolia – National Cuisine – Хорхог ➤ Khorkhog (Sealed stew of mutton and vegetables cooked with heated stones)
Created by Kitchen2MyTable.com
Recipe ID: 3631
Entree: Montenegro – National Cuisine – Cevapi (Grilled skinless minced meat sausages traditionally served with flatbread and condiments)
Created by Kitchen2MyTable.com
Recipe ID: 3632
Entree: New Caledonia – National Cuisine – Bami (Stir-fried seasoned egg noodles with vegetables and savory meat)
Created by Kitchen2MyTable.com
Recipe ID: 3634
Entree: New Zealand – Auckland & North Island – Kumara and Lamb Curry (Slow-simmered lamb curry with New Zealand kumara (sweet potato)
Created by Kitchen2MyTable.com
Recipe ID: 3635
Entree: Nicaragua – National Cuisine – Baho (Steamed banana-leaf packet of beef, plantains, yuca, and cabbage)
Created by Kitchen2MyTable.com
Recipe ID: 3636
Entree: North Korea – North Korean Coastal Cuisine – 가자미구이 ➤ Gajami-gui (Lightly seasoned and pan-fried flounder fillets with a soy-garlic dipping sauce)
Created by Kitchen2MyTable.com
Recipe ID: 3637
Entree: North Macedonia – National Cuisine – Кебапи ➤ Kebapi (Small grilled spiced ground-meat sausages traditionally served with flatbread and raw onions)
Created by Kitchen2MyTable.com
Recipe ID: 3638
Entree: Papua New Guinea – National Cuisine – Taro and Banana (A hearty Pacific Island stew of taro root and green banana simmered in coconut milk with aromatics)
Created by Kitchen2MyTable.com
Recipe ID: 3640
Entree: Paraguay – National Cuisine – Asado a la Olla (A Paraguayan pot-braised beef stew slowly cooked with onions, peppers and tomatoes until melt-in-your-mouth tender)
Created by Kitchen2MyTable.com
Recipe ID: 3641
Entree: Pitcairn – National Cuisine – Island Style Chicken Curry (A coconut-based curried chicken stew flavored with island spices and aromatics)
Created by Kitchen2MyTable.com
Recipe ID: 3642
Entree: Puerto Rico – National Cuisine – Asopao de Pollo (A hearty Puerto Rican chicken and rice stew with sofrito and savory seasonings)
Created by Kitchen2MyTable.com
Recipe ID: 3643
Entree: Republic of the Congo – National Cuisine – Madesu (Hearty stewed cowpeas cooked with palm oil, tomatoes, and smoked fish or meat.)
Created by Kitchen2MyTable.com
Recipe ID: 3644
Entree: Sierra Leone – National Cuisine – Krio Stew (Tomato-based Creole meat stew with chicken or beef, peppers, onions, and aromatic seasonings.)
Created by Kitchen2MyTable.com
Recipe ID: 3645
Entree: Sint Maarten (Dutch part) – National Cuisine – Guavaberry Chicken (Chicken braised in guavaberry liqueur with Caribbean spices and aromatics)
Created by Kitchen2MyTable.com
Recipe ID: 3646
Entree: Slovakia – National Cuisine – Segedínsky Guláš (Hearty Slovak pork and sauerkraut goulash slowly braised with paprika and finished with sour cream)
Created by Kitchen2MyTable.com
Recipe ID: 3647
Entree: Slovenia – National Cuisine – Prekmurska Gibanica (A rich, multi-layered Slovenian pastry composed of alternating thin dough and four traditional fillings: poppy seed, quark cheese, apple, and walnut)
Created by Kitchen2MyTable.com
Recipe ID: 3648
Entree: South Sudan – National Cuisine – Shaya (Charcoal-grilled spiced beef or goat roast, traditionally marinated and served with flatbread or sorghum bread)
Created by Kitchen2MyTable.com
Recipe ID: 3649
Entree: Tajikistan – National Cuisine – Шурбо ➤ Shurbo (Hearty Central Asian meat and vegetable soup)
Created by Kitchen2MyTable.com
Recipe ID: 3651
Entree: Timor-Leste – National Cuisine – Sasate (Grilled skewered marinated meat with tamarind and coconut flavors)
Created by Kitchen2MyTable.com
Recipe ID: 3652
Entree: Trinidad and Tobago – National Cuisine – Crab and Dumplings (Stewed Caribbean blue crab in a seasoned tomato-coconut broth served with boiled flour dumplings)
Created by Kitchen2MyTable.com
Recipe ID: 3653
Entree: United Arab Emirates – National Cuisine – مجبوس ➤ Majboos (Spiced rice cooked with chicken or lamb and aromatic Gulf spices)
Created by Kitchen2MyTable.com
Recipe ID: 3655
Entree: Venezuela – National Cuisine – Cachapas (Thick fresh-corn pancakes traditionally folded around soft Venezuelan cheese)
Created by Kitchen2MyTable.com
Recipe ID: 3656
Entree: Wallis and Futuna – National Cuisine – Poulet Fafa (chicken stew with taro leaves)
Created by Kitchen2MyTable.com
Recipe ID: 3657
Entree: Andorra – Conill amb Tomàquet (Rabbit braised in a Catalan tomato and herb sauce)
Created by Kitchen2MyTable.com
Recipe ID: 3660
Entree: Angola – Chikuanga (Steamed or boiled fermented cassava loaf wrapped in banana leaves)
Created by Kitchen2MyTable.com
Recipe ID: 3661
Entree: Anguilla – Fish and Fungi (Salted cod stew served with a firm cornmeal-and-okra dumpling)
Created by Kitchen2MyTable.com
Recipe ID: 3662
Entree: Aruba – Funchi (Firm cornmeal polenta formed or sliced and often served boiled or fried as a staple starch)
Created by Kitchen2MyTable.com
Recipe ID: 3663
Entree: Bahamas – Conch Fritters (Deep-fried seasoned batter fritters made with chopped conch meat)
Created by Kitchen2MyTable.com
Recipe ID: 3664
Entree: Bahrain – الثريد ➤ Al-Thareed (Bread-based stew of meat and vegetables poured over torn flatbread)
Created by Kitchen2MyTable.com
Recipe ID: 3665
Entree: Belarus – Клецкі ➤ Kletski (Small Belarusian boiled dumplings served in a clear meat broth or tossed with butter, onions, and bacon)
Created by Kitchen2MyTable.com
Recipe ID: 3666
Entree: Belize – Garnaches (Small fried corn tortillas topped with refried beans, shredded cabbage, cheese, and salsa)
Created by Kitchen2MyTable.com
Recipe ID: 3667
Entree: Benin – Akpan (Fermented corn pudding similar to a tangy corn yogurt served chilled)
Created by Kitchen2MyTable.com
Recipe ID: 3668
Entree: Bermuda – Bermuda Fish Cakes (Pan-fried seasoned fish and potato patties typical of Bermuda)
Created by Kitchen2MyTable.com
Recipe ID: 3669
Entree: Bhutan – Goep (Hearty Bhutanese stir of minced pork with fresh chilies and melted local cheese served with red rice)
Created by Kitchen2MyTable.com
Recipe ID: 3670
Entree: Bolivia – Majadito (Bolivian stir-fried rice with shredded dried beef, fried plantain, cilantro, and fried eggs)
Created by Kitchen2MyTable.com
Recipe ID: 3671
Entree: Brunei – Hati Buyah (Spiced Bruneian-style liver simmered in coconut milk and aromatics)
Created by Kitchen2MyTable.com
Recipe ID: 3672
Entree: Burundi – Agatogo (Burundian stew of green plantains simmered with tomatoes and meat)
Created by Kitchen2MyTable.com
Recipe ID: 3673
Entree: Cayman Islands – Cayman Lobster (Caribbean spiny lobster prepared with garlic-butter, citrus, and island spices)
Created by Kitchen2MyTable.com
Recipe ID: 3674
Entree: Chad – Central Culinary Region – Karkanji (Savory Central Chadian hibiscus and peanut braised goat stew)
Created by Kitchen2MyTable.com
Recipe ID: 3675
Entree: Christmas Island – Central Culinary Region – Chili Crab (Stir-fried whole crab in a tangy sweet-spicy tomato and chili sauce)
Created by Kitchen2MyTable.com
Recipe ID: 3676
Entree: Cocos (Keeling) Islands – Central Culinary Region – Gado-Gado (Indonesian-style mixed boiled and blanched vegetables with tofu, tempeh, hard-boiled eggs and a spicy peanut sauce)
Created by Kitchen2MyTable.com
Recipe ID: 3677
Entree: Comoros – Central Culinary Region – Pilao (Spiced rice cooked with chicken and whole aromatic spices in a Swahili-style pilaf)
Created by Kitchen2MyTable.com
Recipe ID: 3678
Entree: Croatia – Central Culinary Region – Sarma (Pickled cabbage leaves filled with seasoned minced meat and rice, slowly braised until tender)
Created by Kitchen2MyTable.com
Recipe ID: 3679
Entree: Cuba – Central Culinary Region – Fricase de Pollo (Chicken braised in a tangy tomato-wine sauce with vegetables, olives, and capers)
Created by Kitchen2MyTable.com
Recipe ID: 3680
Entree: Curacao – Central Culinary Region – Giambo (Hearty Curaçaoan okra and seafood stew simmered with tomatoes and spices)
Created by Kitchen2MyTable.com
Recipe ID: 3681