A Collection of recipes I enjoy cooking and I hope everyone can enjoy them as much as I do
Mulligatawny is an English soup with origins in Indian cuisine. The name originates from the Tamil words miḷagāy (Tamil: மிளகாய் ‘chilli’) or miḷagu (மிளகு ‘pepper’), and taṇṇi (தண்ணி, ‘water’). It is related to the soup rasam. Due to its popularity in England during the British Raj, it was one of the few items of Indian cuisine that found common mention in the literature of the period.
This Kool Fuckin Chicken Is pretty tasty as far as I’m concerned. Servings 3 Prep Time: 20 Min Cook Time: 20 min Total Time: 40 min 4 tablespoons of extra-virgin olive oil 1 whole chicken 3 eggs ingredients seasoning 2 cups […]
The Pennsylvania Dutch people take advantage of their gardens whenever possible, and this easy version of a classic hearty Amish Beef Barley soup recipe is chock full of veggies for a healthy stick-to-your-ribs main dish soup. If you’ve been looking for a beef barley soup recipe that’s made with good-for-you, down-home ingredients, then this is the easy soup recipe for you. Plus, you can pack up the leftovers to reheat the next day for lunch!
Balsamic vinegar (Italian: aceto balsamico) is a very dark, concentrated, and intensely flavoured vinegar made wholly or partially from grape must, originating in Italy.
The term “aceto balsamico” is unregulated, but there are three protected balsamic vinegars: “Aceto Balsamico Tradizionale di Modena” (Traditional Balsamic Vinegar of Modena), “Aceto Balsamico Tradizionale di Reggio Emilia” (Traditional Balsamic Vinegar of Reggio Emilia), and “Aceto Balsamico di Modena” (Balsamic Vinegar of Modena). The two traditional balsamic vinegars are made the same way from reduced grape must aged for several years in a series of wooden barrels, and are produced exclusively in either the province of Modena or the wider Emilia region surrounding it. The names of these two vinegars are protected by the European Union’s Protected Designation of Origin, while the usually less expensive Balsamic Vinegar of Modena (Aceto Balsamico di Modena) is made from grape must blended with wine vinegar, and produced exclusively in either Modena or Reggio Emilia, with a Protected Geographical Indication status.
Balsamic vinegar contains no balsam. The word balsamico (from Latin balsamum, from Greek βάλσαμον) means “balsam-like” in the sense of “restorative” or “curative”.
Servings 20 Prep Time: 10 min Cook Time: 20 min Total Time: 30 min 1 package (8 oz.) Philadelphia cream cheese, softened 1 jar (12 oz.) marinated artichoke hearts, drained, chopped 1 package (10 oz.) frozen chopped spinach, thawed, well drained 1/2 cup […]
The Torah permits only land animals which both chew the cud and have cloven hooves. Four animals are specifically identified as being forbidden for this reason; the hare, hyrax, camel, and pig – although the camel has two toes, and the hare and hyrax are hindgut fermenters rather than ruminants.