62 eel eel recipes

Fast Indian-style chicken: pre-cooked chicken simmered with curry powder, canned tomatoes, scallions, Worcestershire, and golden raisins, served over brown rice. A weeknight curry-inspired dinner ready in about 40 minutes.

Cherry and almond Christmas cake: maraschino cherries, apricots, ginger, and almonds macerated in amaretto and brandy, baked into a lighter apple-puree batter, then soaked in more amaretto. A boozy, fruit-packed festive cake that keeps for a month.

Stuffed French toast with crumbled tofu, brandy-soaked raisins, currants, and candied peel. Pan-fried golden in butter. A showstopping weekend brunch that freezes beautifully.

Pickled pineapple meringue freezes a meringue with pink-peppercorn-pickled pineapple, almonds, and cream, then plates with raspberry sauce and dramatic chocolate spires. Restaurant-style frozen dessert.

Get another taste of the turkey with this hearty soup made with leftovers from that amazing Thanksgiving dinner.

A chunky vegetarian minestrone loaded with cannellini beans, tomatoes, zucchini, carrots, and spinach, thickened with rice instead of pasta. A hearty, one-pot Italian soup finished with Parmesan.

Mother's fruit cake is a brandy-soaked holiday classic with cherries, apricots, pineapple, peel, raisins, and currants bound in a spiced chocolate-scented batter. Baked slow and aged for two months.

Cucidati, the traditional Sicilian Christmas fig cookies, with a rich filling of figs, raisins, nuts, chocolate and rum wrapped in tender pastry, shaped into slashed horseshoes and dusted with sugar.

A traditional mincemeat recipe that actually has meat in it!

Rich West Indian Christmas cake soaked in rum and sherry with dried fruits, warm spices, and browning for deep color. Start the fruit a month ahead for a dense, boozy holiday cake worth the wait.

Maki sushi with soy-simmered kampyo, shiitake, carrot, watercress, and eel, rolled in seasoned sushi rice and nori. Traditional hand-rolled Japanese sushi.

Pasta with chicken in a creamy tomato sauce blended with four Italian cheeses: Bel Paese, ricotta, Romano, and Gorgonzola. A rich, indulgent pasta dinner with plum tomatoes, heavy cream, and butter.

Tiramisu ("pick me up") is a modern version of a dessert first created in Siena, where it was called zuppa del Duca (the Duke's soup!). From there it migrated to Florence, where it became very popular in the nine- teenth century among the many English people who came to live in the city at that time. And so it was called zuppa inglese--English soup. Only recently, the same dessert with some variation--chiefly the substitution of rich mascarpone cheese for the original custard--has come to be called tiramisu.

With great joy I have received many favorable comments from readers of other websites on the latest Colombian food recipes that I have submitted. The food of my country is as varied as its landscape and its people so I can share with you many typical delicious recipes. This time I want to share with you a recipe from a region of my country called Valle del Cauca, which combines several ingredients in an extraordinary way, is called Sancocho Valluno and is very easy to prepare. For 8 servings you need: