World Cuisine Recipes

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Hamburger Sarah Style Ready Time: 30 Min "Australian Beef Hamburgers are just the thing for a summer barbeque. For the true Aussie burger, use the yeast extract spread if you can get it."

Harissa Ready Time: 20 Min "I find it great with lamb chops, my BBQ butterflied leg of lamb, chicken and vegetarian dishes and as a flavour base for any casseroles or stews where a fresh zing is needed. Especially good cooked with a vegetable bake and in guacamole."

Hariton's 'Famous' Vegetarian Casserole Ready Time: 6 Hrs "This is a very tasty dish consisting of all kinds of fresh vegetables and herbs baked in the oven. This will tantalize your taste buds. It has been a sell-out at our Greek Church at every function for five years now. We serve this on toasted, warm pita bread."

Haroset for Passover Ready Time: 20 Min "Sweet and tasty Haroset is made with apples, cinnamon, honey and sweet wine. Serve chilled or at room temperature."

Haselnussmakronen Ready Time: "Made with pulverized filberts. While in Germany, my landlord gave me this recipe. I have made it many times, and it is a real treat. Cookies can be stored for several weeks in tightly sealed jars or tins."

Hasenpfeffer Ready Time: 40 Min "My husband is an avid hunter. Almost 55 years ago, his aunt gave us this recipe. The tender, flavorful meat combined with the sour cream and seasonings makes a wonderful dish. --Mary Calendine, Hiddenite, North Carolina"

Hasty Pudding Ready Time: "This is a quick, yummy recipe that makes it's own hard sauce. Serve it with real cream. It's an old German recipe my family has made for many holidays."

Havreflarn Ready Time: "Here is a recipe of Swedish 'havreflarn.'"

Hawaiian Chicken Ready Time: 2 Hrs "You can bring a taste of the tropics to your Christmas table with this flavorful entree. It's been the star of many special meals in our family. --Lois Miller, Watertown, South Dakota"

Hawaiian Dessert Ready Time: 35 Min "A chilled fluffy dessert like this one is a satisfying way to finish off a big meal. I got the recipe from a woman I happened to meet in a department store one day. Leftovers taste just as good the next day, and this dessert also can be frozen. -- Eunice Stoen, Decorah, Iowa"