928 ROOTS/40 recipes
This is the hot and exotic spice mixture that give Eritrean and Ethiopian cooking its characteristic flavor.
Cold green vegetable soup with poached fish. Source: Olga Gorechev, St. Petersburg, Russia
Try something new when it comes to stew with this scrumptious dish made with green beans and white wine.
Szechwan White Cut Chicken with Spicy Peanut Sauce recipe
Micro on high??? Yuck --- I suggest you bake the whole mixture [covered]after browning the chicken first--@ 300 F for about 35-40 minutes. Also--the recipe calls for "2 each" can of chicken gravy---use one can of low sodium cream of chicken soup/thin with a little milk instead, it cooks more evenly. Add seasonings to taste.
Sweet and tangy sauce is great over these ribs! Boiling the ribs before they're baked saves time! I usually double the sauce for extra dipping!!!