Search results for "snack"

Mauritian cuisine is mix of Indian, French and Chinese cuisine blended together to make up the special Mauritian food. The extensive use of spices such as saffron, cinnamon, cardamom, and cloves provide a powerful, yet subtle flavour to the dish. Chicken tenders coated with seasoned batter and flaked sweetened coconut in a finger shape are delicious and very easy to make.

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Papaya originated in Mexico, Central and northern South, but now is cultivated in most countries with tropical climate. Ripe papayas are rich in vitamins and also aid digestion. Eating them is especially helpful for weak or old people who complain of upset stomach when they eat meat, chicken, or eggs. Papaya makes these foods easier to digest. If you like peach or apricot pie, try this easy papaya pie for a touch of the tropics.. Using a pre-made graham cracker pie crust makes this a quick and easy dessert, but do allow for cooling time before serving.

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This is a delicious and exotic pizza, from Arab countries. It makes a perfect appetizer or entree. Fantastic!

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Mushroom blend will bring complex flavor to any hors d'oeuvre. We used a mixture of wild and dried porcini mushrooms to enrich the flavor. Exquisite!

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Bucatini all'Amatrician is a typical pasta dish with bacon, ripe tomatoes, pecorino cheese and hot peppers. Bucatini is a thick rod shaped pasta with a hole in the center. If you prefer you could also spice this dish up a little by adding a pinch of crushed red pepper with the garlic.

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This vegetarian pate from Finland is a wonderful standby from when guests drop in. You can also served with triangles of hot toast as a first course.

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A barbecue without dips is like a weekend without sunshine - it's just not half as good as it could be. We can help with the first part...

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Porcini mushrooms have a rich, meaty flavour. Also known by the French term "cèpes", they are available fresh or dried. When selecting fresh porcini, look for firm, plump mushrooms that are not slimy or bruised. Store fresh mushrooms unwashed-lightly wrapped in paper towels or in a paper bag, never in plastic-in the refrigerator. Dried mushrooms can be stored indefinitely.

To clean fresh porcini mushrooms: Remove grit by wiping with a damp paper towel or mushroom brush. For a more thorough cleaning, swish very briefly in water, and then pat dry with paper towels. To reconstitute dried porcini mushrooms: Soak in warm water until softened, 20-30 minutes.

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Scrambled eggs made this way is more of comfort food, the addition of fresh cilantro and flavorful fragant green chilli makes it a Sunday Brunch favorite.  Do not let the eggs get hard or dry by overcooking them. These can be served with hot toast or as a filling in for a whole-wheat wrap.

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Every Easter Neapolitans resurrect their love for sweets with Pastiera, a pie specially made for the occasion filled with ricotta cheese and studded with candied fruits. It is very rich and is a welcome compensation for all the privations of Lent.But you can make it anytime, your family will love it.