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Regional Cuisine Recipes

Recipes that may be a good source of fiber

249 recipes

Spinach and Cheese Stromboli
Spinach & Cheese Stromboli
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The stromboli is like a giant Spanakopita. Instead of phyllo dough, make a Italian bread dough stuffed with this yummy cheese and spinach mixture. It's cheesy, oozy, and delicious.

Ananda's Palak Paneer
Ananda's Palak Paneer
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An rustic and authentic version of a very popular Palak Paneer from North India. Out of several version I've tried this Palak Paneer is the best one yet.

Deluxe Jalapeño Cornbread
Deluxe Jalapeño Cornbread
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Deluxe Jalapeño Cornbread recipe

Banda Kopir Tarkari (Vegetables Stir Fried with Spices)
Banda Kopir Tarkari (Vegetables Stir Fried with Spices)
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In Bangladesh, cabbage is usually available in the market during the winter season, as are tomatoes, peas and carrots. So this dish appears quite frequently at Bengali dinner tables during the winter. In the markets where such vegetables are available year round, banda is a popular standard.

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Armenian Potato Salad with Red Onions & Green Pepper
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This quick-easy to make potato salad goes deliciously well with roasted lamb, chicken or simple fish dishes.

German Black Bread
German Black Bread
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A hearty German style black bread recipe for your bread machine.

Babka
Babka
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This desert, a cross between cake and sweet bread, is often baked for Easter.

Classic Panettone
Classic Panettone
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An Italian Christmas is not complete without this high-domed cylinder of fruit-studded sweet bread.

Indian Gazpacho
Indian Gazpacho
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Indian Gazpacho recipe

Shrimp and Feta Alla Grecque
Shrimp & Feta Alla Grecque
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Clean fresh greek flavors make this recipe a winner. Very clean and fresh tasting with a perfect combination of flavors.

Adai
Adai
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A simple and scrumptious dish made with rice, green and red lentils and grated coconut.

French Onion Soup : Au Pied De Cochon Re
French Onion Soup : Au Pied De Cochon Re
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French Onion Soup : Au Pied De Cochon Re recipe

Apple Filling for Strudel
Apple Filling for Strudel
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A Slovenian and International recipe. Instead of lemon rind Grandma uses lemon juice. Grandma also waits until the dough is ready to slice the apples, that way they don't turn brown. She also uses the slicer on the side of a grater to slice the apples really thin.