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E−Cookbooks International Recipe Sampler
VJJE Publishing Co.
E−Cookbooks International Recipe Sampler
Table of Contents
Introduction.........................................................................................................................................................1
Personalized Cooking Aprons
...........................................................................................................................2
Australia − Lamb Shank Pie ............................................................................................................................3
Australia − Fluffy Pikelets................................................................................................................................4
Barbados − Barbadian Cake ............................................................................................................................5
Belgium − Waterzooi A La Gantoise ...............................................................................................................6
Bolivia − Palta Rellenos ....................................................................................................................................7
Bulgaria − Tarator ............................................................................................................................................8
Canada − Cheddar Cheese Soup .....................................................................................................................9
China − Hot−Fried Crispy Shredded Beef ...................................................................................................10
China − Moo Goo Gai Pan .............................................................................................................................11
Czech Republic − Kolaches ............................................................................................................................12
Denmark − Hasselnodlagkage .......................................................................................................................13
Egypt − Feteer Bel Asaag ...............................................................................................................................14
France − Poulet aux Morilles .........................................................................................................................15
France − Foie de Veau au Sauternes .............................................................................................................17
France − Daube de Boeuf a la Provencale ....................................................................................................19
Germany − Neujahrspretzel...........................................................................................................................20
Germany − Linzer Torte ................................................................................................................................21
Germany − Zwetschgenknodel ......................................................................................................................22
Greece − Baklavas ...........................................................................................................................................23
Greece − Souvlaki ...........................................................................................................................................25
Hungary − Szekelygulyas ...............................................................................................................................26
Iceland − Leg Of Lamb with Caramel Potatoes ...........................................................................................27
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E−Cookbooks International Recipe Sampler
Table of Contents
India − Naan ....................................................................................................................................................28
Italy − Basic Italian Bread .............................................................................................................................29
Italy − Gnocchi Alla Giordano.......................................................................................................................30
Italy − Asparagus Pasta col Pesto ..................................................................................................................31
Japan − Yakitori .............................................................................................................................................32
Korea − Kim Chee ..........................................................................................................................................33
Libya − Halawah Bil−Fawaaki ......................................................................................................................34
Mexico − Carne Asada....................................................................................................................................35
Mexico − Flan ..................................................................................................................................................36
Mexico − Sopaipillas .......................................................................................................................................37
Netherlands − Oliebollen ................................................................................................................................38
Newfoundland − Salt Cod Chowder ..............................................................................................................39
Nicaragua − Gallo Pinto .................................................................................................................................40
Norway − Norwegian Meatballs ....................................................................................................................41
Peru − Papas a la Huancaina .........................................................................................................................42
Philippines − Pancit Canton ...........................................................................................................................43
Poland − Babka ...............................................................................................................................................44
Poland − Pieczen Siekana ...............................................................................................................................46
Portugal − Caldeirada De Peixe.....................................................................................................................47
Puerto Rico − Taino Pollo Picante .................................................................................................................49
Puerto Rico − Sancocho ..................................................................................................................................50
Russia − Blinis .................................................................................................................................................51
Russia − Pelmeni .............................................................................................................................................52
Switzerland − Swiss Fondue ...........................................................................................................................53
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E−Cookbooks International Recipe Sampler
Table of Contents
Syria − Koosa...................................................................................................................................................54
Tunisia − Salata Mechouia Nablia.................................................................................................................55
Turkey − Eggplant Imsakaa ..........................................................................................................................56
United States − Flag Cake ..............................................................................................................................57
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Introduction
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Introduction
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