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World Cuisine Recipes

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Jay's A Number One Burgers
Ready Time: 20 Min
"This is a juicy and great tasting burger!!"
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Jay's Signature Pizza Crust
Ready Time: 1 Hr 50 Min
"This recipe yields a crust that is soft and doughy on the inside and slightly crusty on the outside. Cover it with your favorite sauce and topping to make a delicious pizza."
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Jean-Pierre's Cod Fish Soup
Ready Time: 40 Min
"While living in Paris, I went to a wonderful hole-in-the wall that featured a fish broth similar to this one. Jean-Pierre, the owner, chef, and sole waiter, demonstrated the proper method of eating it. First, you spread mayo over the croutons, then top them with cheese, float them in the broth, spoon soup over them, and finally, scoop them up and eat them while they're still crunchy. To die for!"
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Jeera Fried Rice
Ready Time: 1 Hr
"Indian fried rice made with long-grain rice, cumin, black peppercorns, and onions."
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Jenn's Chicken Parmesano Supreme
Ready Time: 40 Min
"This is a simple recipe bursting with flavor. Try it!"
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Jenn's Out Of This World Spaghetti and Meatballs
Ready Time: 1 Hr 15 Min
"This authentic spaghetti and meatballs recipe is made with fresh oregano and parsley. Because the meatballs are cooked in the sauce, they are tender and savory."
No Rating
Jenny's Cuban-Style Slow-Cooker Chicken Fricassee
Ready Time: 8 Hrs 15 Min
"This is a typical Cuban dish. It's easy to make and quite tasty. This goes best over white rice and some fried plantains."
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Jerk Chicken and Pasta
Ready Time: 1 Hr 45 Min
"Jerk Chicken and Pasta is a passionately spicy Jamaican-style dish that when tempered correctly will tantalize even the most fire-fearing palate!"
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Jerk Seasoning
Ready Time: 10 Min
"This is a great seasoning for any meat. You can make more of it all at once and store it in an airtight container. Make sure you store it in a cool, dry place."
No Rating
Jesse's Spicy Veggie and Turkey Meatball Stew
Ready Time: 1 Hr 20 Min
"This is a delicious blend of mixed vegetables and turkey meatballs that is guaranteed to make you smile!"
No Rating
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