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Pastele stew (or pastele de oya y mestura) is a Hawaii inspired pork stew of Puerto Rican origin. It is an adaptation of the dish pasteles introduced by the Puertorriqueños who came to work on the sugar plantations in the early 1900s. [3][4] Pastele making is often a laborious task reserved for special occasions and holidays such as Christmas. [5]
Chili con carne[ a ] is a spicy stew of Mexican origin containing chili peppers (sometimes in the form of chili powder), meat (usually beef), tomatoes, and often pinto beans or kidney beans. [ 2 ] Other seasonings may include garlic, onions, and cumin. The types of meat and other ingredients used vary based on geographic and personal tastes.
Baked beets bring vibrant color to Ottolenghi's luscious puree of yogurt, garlic, chiles, maple syrup, and fragrant za'atar. Scatter it with chopped hazelnuts, thinly sliced scallions, and ...
Canning is a method of food preservation in which food is processed and sealed in an airtight container (jars like Mason jars, and steel and tin cans). Canning provides a shelf life that typically ranges from one to five years, [ a ] although under specific circumstances, it can be much longer. [ 2 ]
Home canning or bottling, also known colloquially as putting up or processing, is the process of preserving foods, in particular, fruits, vegetables, and meats, by packing them into glass jars and then heating the jars to create a vacuum seal and kill the organisms that would create spoilage. Though ceramic and glass containers had been used ...
Or Lam (Lao: ເອາະຫຼາມ, pronounced [ʔɔ́ʔ.lǎːm]) is a mildly spicy, slightly tongue numbing, Laotian stew originating from Luang Prabang, Laos.The peppery and thick broth is prepared by slowly simmering lemongrass, chilies and Lao chili wood [1] with crushed or mashed up sticky rice, grilled citronella, garlic, dill and onions added to thicken the broth.
Swap in quinoa or farro for more tasty iterations—just don't skimp on the harissa in the spicy, vibrant stew. Get the recipe. 8. ... Get the recipe. 86. One-Pot Autumn Herb Roasted Chicken. Half ...
Doro wat (Amharic: ዶሮ ወጥ dōrō we̠t’, Tigrinya: ጸብሒ ደርሆ Tsebhi derhō ), is a spicy stew made of chicken. The cooking often (but not always) includes the addition of peeled but undivided hard-boiled egg. It is the most popular traditional food in Eritrea and Ethiopia. Considered the national dish, it is the food of ...