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Stewed veal with mushrooms and cream

Here is a recipe for veal stew with mushrooms and cream:

Ingredients :

800 g veal (shoulder or tendon),.

Flemish stew with cider

Ingredients:
1.2 kg beef (preferably chuck) cut into pieces
75 cl of raw cider
3 onions
1 beef stock cube
Hot.

Hot Lyonnaise sausage Mashed potatoes

Lyonnaise hot sausage is a traditional dish of Lyon cuisine, particularly popular during the winter months. Here is a.

Garlic sausage Crème fraiche white wine (Jean-Marie signature dish)

Garlic sausage :

Ingredients :
1 kg of lean pork (shoulder or fillet)
300 g.

Chorizo ​​and Manchego Cheese Risotto by Alejandra Ramos

Ingredients
1 and a half cups of Extra Bomba PDO Rice from Valencia
Olive oil
400 gr of.

Chicken Shawarma Turkish Specialty

Here is a chicken shawarma recipe that you can make at home:

Ingredients :

For the marinade
500 g.

Wild boar terrine with chestnuts

Wild boar terrine with chestnuts is a delicious and rustic dish, perfect for autumn and winter meals. Here is a basic recipe to make.

Venison terrine with foie gras and cranberries

Here is a recipe for venison terrine with foie gras and cranberries, a delicious and refined dish:

Meatballs stuffed with Bulz cheese from Sibiu Romania

Bulz is a traditional Romanian dish, originating from the region of Transylvania, and more specifically from.

Sarmale Stuffed Cabbage Romania

Ingredients :

For the sarmale:
1 large white cabbage
500 g minced meat (pork, beef, or a mixture of both)
1.

Chicons au gratin (Belgium)

Chicons au gratin, also known as "endives au gratin" in French, are a classic dish of Belgian cuisine. Here is a typical recipe:

Stamppot carrots and onions Holland

Stamppot is a traditional Dutch dish consisting of mashed potatoes mixed with vegetables, usually accompanied by smoked sausages..

Furikake is a Japanese condiment that originated in the 1910s. It was created by a Japanese pharmacist named Suekichi Yoshimaru in Tokyo..

الصلصة أمبا تُستخدم عادة كتوابل لإضفاء نكهة غريبة وحارة على العديد من الأطباق. يمكن أن ترافق أطباق
اللحوم، الأسماك، أو تُستخدم كغمس للوجبات.

التاهيني يُستخدم في العديد من الوصفات، خاصة في تحضير صلصة التاهيني، التي غالبًا ما ترافق أطباقًا مثل

Salade Piccalilli Belge : Ene Spécialité Riche

La salade Piccalilli, minme muchîye in Belgike, c'est on condimint rîs et savoreûs d'ordin servî avou des.