World Cuisine Recipes

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Fresh Salsa I Ready Time: 35 Min "This all purpose salsa is great on tortilla chips, tacos and other Mexican-style favorites. Roasted jalapeno chile peppers give the salsa an excellent flavor."

Fresh Tomato Salsa Ready Time: 1 Hr 10 Min "This is a delicious homemade salsa."

Fresh Tortilla Triangles Ready Time: "Not only is this relatively inexpensive, but it's also easy to make! And, these chips can be cooled and stored in an airtight container for two days."

Fried Cinnamon Strips Ready Time: 25 Min "'I first made these crispy strips for a special family night at our church,' recalls field editor Nancy Johnson of Laverne, Oklahoma. 'Most of them were snapped up before dinner!'"

Fried Curry Chicken Ready Time: 8 Hrs 30 Min "Chicken strips are coated in a creamy, spicy yogurt sauce, dipped in bread crumbs, and fried in butter. Set aside some of the yogurt mixture to use as a delicious dipping sauce."

Fried Ice Cream Ready Time: 4 Hrs "Vanilla ice cream with a crunchy coating. Serve with whipped cream, honey, and cherries."

Fried Irish Soda Farls Ready Time: 8 Min "Soda bread farls are ideal for frying after they have been made a day or so. These taste great with a poached egg on top. Fried soda is also one of the essential ingredients in an Ulster fry."

Frijoles a la Charra Ready Time: 5 Hrs 15 Min "This is a really tasty pinto beans recipe made in the slow cooker. This recipe is great to serve along with enchiladas or to take to a barbecue or potluck."

Frijoles III Ready Time: 5 Hrs 10 Min "I searched all the recipes, and none are close to real Mexican beans. The canned type are only a pale imitation of the real beans simmering all day on the stove. Easy and inexpensive, too. Do not soak and drain beans overnight as per American or European bean recipes. Cook the beans in their own liquid. You can use black beans and different chile peppers in this recipe."

Fruit Kuchen Ready Time: 1 Hr 10 Min "This German recipe--passed down by my grandma--is one of the first desserts I made when I was young. I remember patting the crust into the pan many times. Now I work at a bakery but still make it often, especially in the summer when fresh fruit is plentiful."