Ethnic recipes
PREVIOUS
2 (15 ounce) cans black beans -- rinsed and drained
1 (2 1/4 ounce) can sliced ripe olives -- drained
1 1/2 cups chopped seeded tomatoes (about 2 medium)
1/3
36 wonton skins
2/3 cup thick-and-chunky salsa
1/4 cup chopped fresh cilantro
1/2 teaspoon ground cumin
1/2 teaspoon chili
1 (14 ounce) package firm lite tofu
8 large stalks bok choy
2 tablespoons soy sauce
1 teaspoon sugar
1/2 teaspoon garlic powder
1 tea
1 c Chicken broth
1 c Milk, or thin cream
2 oz Butter
2 oz Flour
3 c Chicken, cooked, sliced
4 Egg yolks
1/2 Green pepper, diced
1/2 Red
4.00 ea Catfish fillets (4 oz. each
1.00 oz Wheat flakes cereal
1.00 tb Paprika
0.25 ts Salt
0.25 ts Onion powder
0.25 ts Garlic powder
0.50 ts Cayenne pepper
0.50 t
2 teaspoons olive or vegetable oil
1 medium onion -- chopped (1/2 cup)
2 cloves garlic -- crushed
1 1/2 large eggplants -- peeled and chopped (7
1/4 cup water
1/3 cup lemon juice
1/3 cup chopped onion
1 tablespoon packed brown sugar
1 tablespoon chopped green onion
1
1/2 pound skinless boneless chicken breast halves
1/2 pound snap pea pods -- strings removed (2 cups)
6 ounces baby-cut carrots -- cut lengthwise into 1/4 inch
2 lb Boned pork butt or shoulder,
-fat trimmed and cut into
-2" chunks
2 Garlic cloves,minced/pressed
1 ts Anise seed
1/2 ts Ground cinnamon
1/
3 lb Fryer, cut up
2 tb Cooking oil
Salt
Pepper
1 c Orange Juice
1/3 c Currants or raisine
3 tb Chopped Chutney
2 tb Curry powder
NEXT