A very common recipe among the Pennsylvania Dutch, it is often eaten as a breakfast item, but they are also a very common dessert item after meals. It’s also popular to eat them with ice cream or in milk.
Cuisine of the Americas
Our Cuisines of the Americas recipe collection includes North and South American recipes and separate collections for Native American, Cajun, Hawaiian, Caribbean, and many more sub-culture cuisines.
Apple Sauce
Apple sauce is inexpensive and is widely used. It can be substituted for fat (e.g. butter or oil) in baking.
Argentine Cuisine
Argentinian people have a reputation for their love of eating. Social gatherings are commonly centered around sharing a meal. Invitations to have dinner at home is generally viewed as a symbol of friendship, warmth, and integration. Sunday family dinner is considered the most significant meal of the week, whose highlights often include asado or pasta
Arizona Cheese Crisp
An Arizona cheese crisp (simply “cheese crisp” in the region) is an open-faced, flour tortilla covered in shredded cheese, baked until crisp on top. It is similar to a quesadilla, but distinct in that a cheese crisp is not folded over, and that it is also baked until the tortilla becomes crisp.
Arroz con Gandules – Rice with Pigeon Peas
Arroz con gandules is a combination of rice, pigeon peas and pork, cooked in the same pot with Puerto Rican-style sofrito. This is the signature dish of Puerto Rican culture and also has become very popular throughout Latin America and the Caribbean
Arroz con Pollo – Chicken with Rice
Arroz con pollo (Spanish for rice with chicken) is a traditional dish of Spain and Latin America, closely related to paella.
Arroz de Chaufa – Cantonese-Peruvian Style Fried Rice
Chaufa rice is one of the main Chifa dishes, the delicious result of mixing Peruvian and Chinese cuisine. There are many combinations for chaufa rice and this recipe is for one of the more traditional dishes.
Asado Negro Venezolano – Venezuelan Roast Beef
Asado negro has its primary home in Caracas, where it is often served during the Christmas holidays, alongside fried sweet plantains and white rice, with perhaps a tart green salad for contrast.
Atol de Platano – Hot Plantain Beverage
Plantains are firmer and lower in sugar than regular bananas, and while bananas are usually eaten raw, plantains are mostly cooked. You can use green plantain to make tostones, but the riper the fruit, the sweeter the taste of this Caribbean and Latin American cuisine staple. In the case of Atol de Platano, use ripe plantains. You’ll know they are ready to use when the peel turns black. This beverage can be served at any time of day.
Avena Oatmeal Drink
Avena is a South American beverage prepared with stewed oatmeal, milk, water, cinnamon, clove and sugar.
Baba de Moça – Egg Coconut Custard Cream
Baba de Moça is a creamy sauce from Bahia prepared with coconut milk, egg yolks and sugar. It can be served as a sauce or as a pudding eaten by it self, depending on the consistency.
Bajan Pepper Sauce
Bajan Pepper Sauce is a Barbadian style hot sauce condiment made from hot peppers. It is similar to Cajan-style hot sauce and is traditionally applied in local Barbadian cuisine including: meat, poultry, or fish.
Bananas Foster
This is a delicious flambéed banana dessert with ice cream and a lovely spiced sauce. Truly a decadent dessert for the sweet tooth.
Barbacoa Beef
A traditional Mexican way of eating barbacoa is having it served on warm corn tortillas with guacamole, fresh coriander, lime wedges, and salsa for added flavour