There are many different recipes for goulash. This is the way my mother (who was Austrian) used to make it. It seems like a lot of onions, but they cook down to nothing and form the sauce.
ready in about 165 minutes;
serves 6
You might need to buy:
- small can tomato paste
- water
- salt
- marjoram
- sweet paprika
You might need to buy:
- coconut milk or half-and-half
- sugar
- red curry paste
- salt
- water
ready in about 25 minutes;
serves 4
You might need to buy:
- salmon filets or other fish filet
- extra virgin olive oil
- pimenton
- freshly ground pepper
- salt
- minced garlic
- mayonnaise
- juice of 1/2 lemon and a little zest
ready in about an hour;
serves 4
You might need to buy:
- Sauce:
- olive oil
- tomato juice or thinned puree
- powdered oregano
- basil
- strong vegetable broth
- Filling:
- grated sharp cheddar cheese
- sliced black olives
- scallions chopped
- little chopped parsley
serves 4
You might need to buy:
- whole milk ricotta cheese
- egg
- butter
- chopped parsley
- Coarse salt and ground pepper
You will want to lick the plate
ready in about 20 minutes;
serves 4
You might need to buy:
- Kosher salt
- whole peppercorns
- unsalted butter
- olive oil
- heavy cream
This is called the British National Dish. It was probably adapted from an Indian recipe.
ready in about an hour;
serves 4
You might need to buy:
- chili powder
- veg oil
- lemon
- Salt and pepper to taste
- garam masala
- ground turmeric
- tomato paste
To make baharat spice blend at home, use:
2 tsp allspice
1 tbsp cinnamon
1 1/2 tsp nutmeg
1 1/2 tsp cloves
ready in about 180 minutes;
serves 6
You might need to buy:
- water
- olive oil
- salt
- black pepper
- small can tomato paste
- Basmati rice
- Pita bread
It’s hard to make this look good, but it is extremely tasty. The trick is not to let the outside get too dark before the chicken is done.
ready in about 45 minutes;
serves 4
You might need to buy:
- coarsely ground pecans
- crushed saltine crackers
- sour cream
- Dijon mustard
- unsalted butter
- boneless & skinless chicken breasts
- Dijon mustard