Posts Tagged ‘Fall’

Kaiyang Baicai

4 to 6 servings Ingredients Oil — 3 to 4 tablespoons Garlic, minced — 2 to 3 cloves Ginger, minced — 2 to 3 thin slices Chinese (Napa) or green cabbage, trimmed and cut into 1-inch squares — 1 head, or 1 1/2 to 2 pounds Salt — to taste Soy sauce — 1 to 2 […]

Bográcsgulyás(Hungarian beef and pepper stew)

Bográcsgulyás (boh-GRACH goo-YAHSH), or goulash, is one of the classics of Hungarian cuisine. Variations of this basic dish are popular throughout Central Europe. Bogrács is Hungarian for “kettle”, and gulyás was originally the word for “cowboy.” Today goulash refers to both the herdsmen and the stew they first cooked in their kettles. 6 to 8 […]

Porotos Granados(Chilean pumpkin and cranberry bean stew)

The origins of Chile’s porotos granados reach back into pre-Hispanic times. The basic ingredients — pumpkin, beans, corn and tomatoes — are all indigenous to the New World. Cranberry beans are the traditional choice, but you can substitute other beans. Porotos granados is often served with a simple ensalada chilena of tomatoes, chopped cilantro and sliced onion tossed […]

Empanadas(Latin savory stuffed pastries)

6 servings (2 empanadas per person) The variety of fillings for empanadas is endless and includes stewlike mixtures chicken, beef, ham and cheese, fish and seafood. Other fillings include spinach, peas, potatoes, pumpkin and beans. Empanadas are a traditional food on Chile’s National Day (September 18). Ingredients Pastry All-purpose flour — 3 cups Baking powder — […]

Shchi (Russian cabbage soup)

6 to 8 servings For the Stock Beef bones — 3 pounds Beef brisket — 2 pounds Onions, chopped — 2 Carrot, chopped — 1 Celery — 2 stalks Parsley — 2 or 3 sprigs Salt — 1 tablespoon Peppercorns — 8 to 10 Bay leaf — 2 or 3 Water — 4 quarts

Powered by AWS