All Recipes

Showing 60 of 6750 recipes.

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Entree: Hungary – Great Plain – Sertéspörkölt (Hungarian pork stew braised with onions and sweet paprika until tender)

Created by Kitchen2MyTable.com
Recipe ID: 6550
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Entree: French Southern Territories – National Cuisine – Poule au Pot (Slow-simmered whole hen and root vegetables served with a fragrant clear broth)

Created by Kitchen2MyTable.com
Recipe ID: 6549
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Entree: French Polynesia – National Cuisine – Ma'a Tinito (Tahitian Chinese-style fried rice with pork, vegetables, and soy seasoning)

Created by Kitchen2MyTable.com
Recipe ID: 6548
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Entree: French Guiana – National Cuisine – Matété de Crabe (Spicy Creole crab and rice stew cooked with coconut milk and aromatics)

Created by Kitchen2MyTable.com
Recipe ID: 6547
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Entree: Eswatini – National Cuisine – Siphuphe (Hearty Swazi-style peanut and beef stew flavored with tomatoes, onions, and local greens)

Created by Kitchen2MyTable.com
Recipe ID: 6546
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Entree: Equatorial Guinea – National Cuisine – Pescado a la Parrilla (Grilled whole or filleted fish marinated with citrus, garlic, and local spices, charred over hot coals)

Created by Kitchen2MyTable.com
Recipe ID: 6545
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Entree: El Salvador – National Cuisine – Riguas (Pan-griddled fresh corn pancakes mixed with cheese, typical Salvadoran corn fare)

Created by Kitchen2MyTable.com
Recipe ID: 6544
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Entree: Dominican Republic – National Cuisine – Chicharrón de Pollo (Dominican-style marinated and deep-fried chicken pieces with a crisp seasoned crust)

Created by Kitchen2MyTable.com
Recipe ID: 6543
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Entree: Dominica – National Cuisine – Bouyon (Hearty Dominican one-pot meat and root-vegetable stew with dumplings)

Created by Kitchen2MyTable.com
Recipe ID: 6542
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Entree: Djibouti – National Cuisine – Djiboutian Chicken Stew (Hearty spiced tomato-based chicken stew with vegetables and warm Horn of Africa spices)

Created by Kitchen2MyTable.com
Recipe ID: 6541
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Entree: Democratic Republic of the Congo – National Cuisine – Madesu (Hearty Congolese stewed red beans in a spiced tomato and onion sauce)

Created by Kitchen2MyTable.com
Recipe ID: 6540
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Entree: Czechia – Central Culinary Region – Bramborák (Crisply fried savory potato pancakes flavored with garlic and marjoram)

Created by Kitchen2MyTable.com
Recipe ID: 6539
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Entree: Cote d'Ivoire – National Cuisine – Riz Gras (Ivorian one-pot savory rice cooked with chicken, tomatoes, and mixed vegetables)

Created by Kitchen2MyTable.com
Recipe ID: 6538
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Entree: Costa Rica – National Cuisine – Picadillo de Papa (Costa Rican seasoned ground beef and potato hash cooked with tomatoes and vegetables)

Created by Kitchen2MyTable.com
Recipe ID: 6537
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Entree: Central African Republic – National Cuisine – Mbala Pinda (A hearty Central African peanut-based stew typically made with chicken, vegetables, and greens)

Created by Kitchen2MyTable.com
Recipe ID: 6536
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Entree: Cape Verde – National Cuisine – Espetada de Peixe (Grilled marinated fish skewers typical of Cape Verdean coastal cuisine)

Created by Kitchen2MyTable.com
Recipe ID: 6535
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Entree: Cameroon – National Cuisine – Soya (Spiced grilled beef skewers typical of Cameroonian street barbecue)

Created by Kitchen2MyTable.com
Recipe ID: 6534
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Entree: Burkina Faso – National Cuisine – Fried Plantains with Beans (Pan-fried ripe plantains served with a spiced stewed bean mixture)

Created by Kitchen2MyTable.com
Recipe ID: 6533
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Entree: Bulgaria – National Cuisine – луканка ➤ lukanka (Dry cured Bulgarian spiced salami-style sausage made from pork and beef)

Created by Kitchen2MyTable.com
Recipe ID: 6532
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Entree: British Indian Ocean Territory – National Cuisine – Shrimp Masala (Spiced shrimp curry in a tomato and coconut-based masala)

Created by Kitchen2MyTable.com
Recipe ID: 6531
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Entree: Botswana – National Cuisine – Ditloo (Hearty Botswana-style beef and vegetable stew served with maize dumplings)

Created by Kitchen2MyTable.com
Recipe ID: 6530
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Entree: Bosnia and Herzegovina – National Cuisine – Teletina ispod sača (Slow-roasted veal cooked beneath a metal dome with embers for an earthy, charcoal-kissed finish)

Created by Kitchen2MyTable.com
Recipe ID: 6529
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Entree: Bonaire, Sint Eustatius and Saba – National Cuisine – Galina Stoba (Hearty Bonairean chicken stew braised with vegetables and Caribbean seasonings)

Created by Kitchen2MyTable.com
Recipe ID: 6528
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Entree: Barbados – National Cuisine – Bajan Fried Chicken (Crispy Caribbean-style fried chicken marinated in Bajan herbs and spices)

Created by Kitchen2MyTable.com
Recipe ID: 6527
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Entree: Antigua and Barbuda – National Cuisine – Stewed Oxtail (Slow-braised oxtail in a rich Caribbean gravy with aromatic spices and root vegetables)

Created by Kitchen2MyTable.com
Recipe ID: 6526
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Entree: Antarctica – National Cuisine – Frozen Fish Tacos (Warm tortillas filled with pan-fried whitefish and crisp slaw using frozen fish common to expedition supplies)

Created by Kitchen2MyTable.com
Recipe ID: 6525
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Entree: American Samoa – National Cuisine – Pisupo (Samoan-style prepared canned corned beef baked with taro leaves and coconut cream)

Created by Kitchen2MyTable.com
Recipe ID: 6524
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Entree: Uzbekistan – Fergana Valley – Tandir Kabob (Skewered lamb cubes roasted in a clay tandir oven, seasoned in Fergana Valley style)

Created by Kitchen2MyTable.com
Recipe ID: 6523
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Entree: Tanzania – Lake Victoria Tanzania – Dagaa wa Ziwa (Pan-fried small Lake Victoria fish cooked in a spiced tomato and onion sauce)

Created by Kitchen2MyTable.com
Recipe ID: 6522
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Entree: Syria – Coastal Syria – فتوش مع دجاج مشوي ➤ Fattoush ma'a dajaj mashwi (Toasted pita and herb-forward Levantine salad topped with lemony grilled chicken)

Created by Kitchen2MyTable.com
Recipe ID: 6521
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Entree: Sri Lanka – Jaffna Tamil Cuisine – யாழ்ப்பாண முட்டை கறி ➤ Yaalpanam Muttai Kari (Hard-boiled eggs simmered in a spicy coconut and curry-based Tamil sauce from Jaffna)

Created by Kitchen2MyTable.com
Recipe ID: 6520
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Entree: South Korea – Gyeongsang – 양산 닭갈비 ➤ Yangsan Dakgalbi (Spicy marinated stir-fried chicken with vegetables cooked on a hot plate)

Created by Kitchen2MyTable.com
Recipe ID: 6519
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Entree: Singapore – Indian Singapore – Chole Bhature (Spiced chickpea curry served with puffed deep-fried leavened flatbreads popular in Indian Singapore)

Created by Kitchen2MyTable.com
Recipe ID: 6518
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Entree: Saudi Arabia – Eastern Province – كبريت ➤ Kabrit (Slow-braised spiced goat stew typical of Saudi Arabia's Eastern Province)

Created by Kitchen2MyTable.com
Recipe ID: 6517
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Entree: Romania – Dobrogea – Mujdei de Usturoi cu Pește (Grilled or roasted fish served with mujdei, a pungent Romanian crushed garlic emulsion)

Created by Kitchen2MyTable.com
Recipe ID: 6516
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Entree: Netherlands – Friesland – Friese Rijsttafel (Frisian-style Dutch Indonesian rice table composed of steamed rice served with several small Indonesian dishes and local smoked eel)

Created by Kitchen2MyTable.com
Recipe ID: 6515
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Entree: Nepal – Kathmandu Valley – आलु तामा ➤ Aalu Tama (A sour-salty Nepali stew of potatoes and fermented bamboo shoots)

Created by Kitchen2MyTable.com
Recipe ID: 6514
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Entree: Myanmar – Kachin & Northern Myanmar – မြောက်မြန်မာ လက်ဖက်သုပ် ကြက်သား ➤ Myauk Myanma lahpet thote kyet thar (Braised chicken cooked with fermented pickled tea leaves and Burmese aromatics)

Created by Kitchen2MyTable.com
Recipe ID: 6513
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Entree: Kenya – Kenyan Pastoral Cuisine – Omena (tiny fried or stewed freshwater sardine-like fish)

Created by Kitchen2MyTable.com
Recipe ID: 6512
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Entree: Israel – Israeli Street Food – כריך מרגז ➤ K'rikh Merguez (Sandwich of spicy North African lamb-and-beef sausages with Israeli-style toppings)

Created by Kitchen2MyTable.com
Recipe ID: 6511
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Entree: Ireland – Dublin & East – Irish Salmon with Dill Sauce (Pan-seared or oven-roasted Irish salmon fillets served with a creamy lemon-dill sauce)

Created by Kitchen2MyTable.com
Recipe ID: 6510
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Entree: Iraq – Basra & South – كليجة ➤ Kleija (Stuffed Iraqi shortbread pastries traditionally filled with sweet date and nut paste)

Created by Kitchen2MyTable.com
Recipe ID: 6509
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Entree: Ghana – Ashanti – Kenkey with Fish (Fermented corn dumplings steamed in husks, served with seasoned fried fish and pepper sauce)

Created by Kitchen2MyTable.com
Recipe ID: 6508
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Entree: Georgia – Imereti – კუპატი ➤ Kupati (Traditional Georgian spiced pork and beef sausages typically grilled or fried)

Created by Kitchen2MyTable.com
Recipe ID: 6507
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Entree: Finland – Finnish Coastal Cuisine – Pyttipannu (Finnish pan-fried hash of diced potatoes, onions, and cooked meat, typically finished with a fried egg and served with pickled beets)

Created by Kitchen2MyTable.com
Recipe ID: 6506
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Entree: Denmark – Central Culinary Region – Gule ærter med flæsk (Thick Danish yellow split pea soup simmered with smoked or salted pork belly and root vegetables)

Created by Kitchen2MyTable.com
Recipe ID: 6505
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Entree: Cambodia – Coastal Cambodia – គុយទាវ ភ្នំពេញ ➤ Kuy teav Phnom Penh (Cambodian clear rice-noodle soup from Phnom Penh with pork, seafood, herbs, and savory broth)

Created by Kitchen2MyTable.com
Recipe ID: 6504
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Entree: Belgium – Brussels – Stoemp (Creamy mashed potatoes blended with sautéed root vegetables and aromatics)

Created by Kitchen2MyTable.com
Recipe ID: 6503
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Entree: Azerbaijan – Baku & Absheron – Baliq (Whole fish seasoned with lemon and regional herbs and grilled or pan-roasted)

Created by Kitchen2MyTable.com
Recipe ID: 6502
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Entree: Austria – Salzburg & Alpine Austria – Schweinsbraten mit Knödel (Roast pork served with traditional bread dumplings and a rich pan gravy)

Created by Kitchen2MyTable.com
Recipe ID: 6501
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Entree: Armenia – Armenian Highlands – Ջիվջիկ ➤ Jivjik (Sautéed small cuts of lamb offal, particularly liver, cooked with onions and tangy seasoning)

Created by Kitchen2MyTable.com
Recipe ID: 6500
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Entree: Ukraine – Crimean Tatar Cuisine – Beshbarmak (Boiled lamb served over wide flat noodles with meat broth and a simple onion sauce)

Created by Kitchen2MyTable.com
Recipe ID: 6499
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Entree: Egypt – Cairo & Delta – رز معمر ➤ Ruz Ma'ammar (Baked Egyptian rice casserole layered with spiced minced lamb and aromatic rice)

Created by Kitchen2MyTable.com
Recipe ID: 6498
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Entree: Bangladesh – Bengali River Delta – শুঁটকি ভর্তা ➤ Shutki Bhorta (Mashed seasoned dried fish mixed with aromatics and mustard oil)

Created by Kitchen2MyTable.com
Recipe ID: 6497
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Entree: Algeria – Central Culinary Region – المقروض ➤ Al-Makrūḍ (Semolina pastries filled with date paste, fried or baked and soaked in honey-scented syrup)

Created by Kitchen2MyTable.com
Recipe ID: 6496
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Entree: Afghanistan – Hazarajat Highlands – قورمهٔ گوسفند ➤ Qorma-ye Gūsfand (Slow-simmered spiced lamb in a rich yogurt and nut-enriched creamy sauce)

Created by Kitchen2MyTable.com
Recipe ID: 6495
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Entree: Vietnam – Hanoi – Nem Rán (Crisp Vietnamese deep-fried spring rolls filled with seasoned pork, mushrooms, carrots, and rice vermicelli)

Created by Kitchen2MyTable.com
Recipe ID: 6494
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Entree: Thailand – Central Thailand – ข้าวซอย ➤ Khao soi (Coconut curry noodle soup with braised chicken and crispy fried noodles)

Created by Kitchen2MyTable.com
Recipe ID: 6493
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Entree: South Africa – Cape Malay – Smoked Snoek (Smoked Cape coastal fish served with a sweet-spicy Cape Malay chutney and bread)

Created by Kitchen2MyTable.com
Recipe ID: 6492
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Entree: Portugal – Algarve – Espetada de Peixe (Marinated fish pieces skewered and grilled, traditionally on bay laurel sticks from the Algarve)

Created by Kitchen2MyTable.com
Recipe ID: 6491