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Argentinian chicken is a Argentine dish built around chicken. It takes 55 min in total and serves 4. It pairs well with roasted potatoes and rice pilaf.
Argentinemain course,main recipe,primary dish,primary meal,main meal,main-course,primary-course,cooking with poultry,chicken dish,fowl recipe,a favourite recipe,most popular,all time favourite,all time favorite,start recipe,popular dish,favorite dish,unusual food,quirky cooking,odd recipe55 minServes 4406 kcalGluten-freeDairy-freeEgg-freeDiabetic
Argentina is famous for its beef and magical, bright sauce: chimichurri—tangy, herbaceous, and a great complement to the earthy meat. This version is made with parsley, onion, vinegar, and chili powder, and is spooned over a bavette steak (so flavorful it’s called “the butcher’s cut”).
Arroz a la tumbada is a coastal Mexican seafood rice dish, especially associated with Veracruz, where rice is cooked in a tomato-rich broth rather than served as a dry side. The grains should be tender and lightly saucy, carrying the sweetness of ripe tomato, softened onion and garlic through the whole pot. Mixed seafood goes in near the end so it stays juicy, while fresh coriander and lime add a clean, bright finish. Served straight from the pot, it works as a generous one-dish dinner with a relaxed, sharing-style feel.
Bone-in chicken thighs browned and simmered in one pot with sofrito, tomato sauce, dry cooking wine, and yellow rice until the rice is moist and tender. A classic Cuban family dinner finished with peas and red pimientos.
Arroz Mamposteao is a Puerto Rican fried rice made from leftover white rice and stewed beans, tossed with fried sweet plantain, ham or bacon, peppers, onion, garlic, and sofrito. It is finished with sazón and fresh cilantro.
Puerto RicanMain Course1 hr3–4 servings786 kcalGluten-freeDairy-freeEgg-freeLow Fat / Low Cholesterol
A Roman-style no-knead pizza dough of bread flour, yeast, sugar and salt, risen for a full day and baked on a steel or stone until puffy and charred at the rim.
Main course30 mintwo 10" to 12" pizzas88 kcalVegetarianVeganDairy-freeEgg-freeDiabeticLow Fat / Low CholesterolRenal
A great all rounder Asian Marinade that infuses chicken with sweet/savoury flavours. This Asian chicken can be grilled, baked or cooked on the stove! MINIMUM MARINADE TIME: 1 hour though overnight is even better (especially for breast - retains juiciness in the meat better)
Grilled shrimp marinated briefly with garlic, tossed with lime zest and juice and nutty browned butter, finished with kecap manis, chilli, and coriander leaves.
Salmon fillets dusted in cornflour, fried until golden, then glazed in the pan with a honey, soy and oyster sauce mixture with garlic, ginger and chilli.
Ribbons of lasagne sheets tossed with browned sausage pieces, asparagus, and onion in a quick cream cheese and stock sauce, finished with Parmesan and basil.
Asparagus carbonara is a Italian dish prepared from its core ingredients in a straightforward, home-style way. Serve it fresh and hot where appropriate.
Pot rice cooked in kelp broth with dried aster scaber and bellflower root, served with a soy and perilla seasoning sauce. Rubbing the bellflower root with salt and sugar first removes its harsh bitterness.
A puff pastry tart topped with sun-dried tomato paste, griddled aubergine slices, and crumbled feta, served in slices with a dressed rocket salad with pine nuts.
A layered aubergine biryani with yoghurt-marinated aubergine, fried onions, spinach, tomatoes, and saffron rice, served with a cucumber and mint raita.
Roasted aubergine chunks folded into a chilli tomato sauce with basil and oregano, baked with Parmesan and topped with sesame-coated halloumi croutons.
A Sri Lankan-style white curry of roasted aubergine, new potatoes, and summer beans in coconut milk with homemade curry powder, served with a fiery katta sambol and steamed rice.
Fried aubergine wedges simmered in a tamarind, tomato, and honey sauce, served with harissa honey baked halloumi and saffron rice with peas, dill, and garlic.
Individual Australian pies with a shortcrust base, a chunky beef filling braised in red wine until it falls apart in a thick gravy, and a puff pastry lid.
Fettuccine tossed off the heat with melted butter, finely grated aged parmesan and cooled pasta water, stirred until the cheese emulsifies into a creamy sauce with no cream.
Savor the rich and hearty flavors of Belize with this authentic Stew Beef recipe. Perfect for any beef lover, this dish combines tender beef with traditional Caribbean spices for a delectable meal.
Spaghetti folded with crisped guanciale into an egg, egg yolk, pecorino romano and parmigiano reggiano paste with coarsely ground toasted pepper, stirred over steam until creamy.
Lo mein noodles stir-fried in a wok with marinated chicken strips, cabbage, carrot, onion and scallions in a light and dark soy, oyster sauce and sesame sauce.
Black cod steamed with ginger and green onion, dressed with a soy and sugar sauce and finished with hot oil poured over fresh ginger, scallion and cilantro.
