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GREEK CHICKEN AND POTATOES IN TOMATO SAUCE L PANNING THE GLOBE Turn the heat down to medium and pour in the wine (carefully because it will sputter) and deglaze the pot, stirring and scraping up any browned bits with a wooden spoon. Add the chicken back to the pot along with the potatoes, pureed tomatoes, tomato paste, water, cinnamon, cinnamon stick, oregano, 1 teaspoon of salt and 1/2 teaspoonof pepper.
BEEF RENDANG BRISKET RECIPE L PANNING THE GLOBE 5 – 6 pound first cut brisket; 3 tablespoons plus 1 teaspoon cooking oil, divided (olive, canola, or your favorite); 2 tablespoons of flour or matzo meal, optional; Spice Paste: 7 – 8 red Holland chilies (or substitute red Fresno or Cayenne) stemmed, seeded and roughly chopped. If you want some added heat, leave the seeds in one or two of the chilies. 4 – 5 large shallots, roughly PERSIAN MEATBALL SOUP RECIPE L PANNING THE GLOBE Shape and cook the meatballs: While the soup is simmering mix the ground beef with the onion and 1 teaspoon salt. Roll into small (1-inch) balls. (30-32 meatballs) Spread a tablespoon of olive oil over the bottom of a large skillet and set the heat to medium-high. Brown the meatballs on CHICKEN RUBY (INDIAN CHICKEN CURRY FROM DISHOOM) L PANNING Turn the heat down to a low simmer and add ginger and garlic paste. Cook gently for 5 minutes. Add pureed tomatoes, salt and chili powder and simmer the sauce for 25 minutes or so. Add butter, sugar, honey and dry spices: garam masala, cumin and fenugreek. Simmer for 15minutes.
CHICKEN PLOV RECIPE: UZBEKI CHICKEN AND RICE L PANNING THE Bring to a simmer. Cover pot and cook gently for 15 minutes. Uncover the pot and, using the back of a wooden spoon, flatten the chicken and vegetables into the bottom of the pot. Sprinkle the rice into the pot, creating a flat even layer over the chicken and STUFFED ONIONS FROM AFGHANISTAN: OSH PYOZEE Make the stuffing Put cooked rice in a medium sized bowl and set aside. Heat 1 teaspoon oil in a small frying pan. Add chopped garlic (1½ teaspoons) and cumin seeds (1½ teaspoons) to pan and cook over medium heat, stirring until fragrant, about 1 minute. Turn off heat if garlic starts to turn brown. CHICKEN CACCIATORE WITH ROASTED VEGETABLES AND POTATOES Stir in broth, tomatoes, tomato paste, spices and salt. Bring to a boil, lower heat and simmer for 10 minutes. Add potatoes, chicken, vegetables, and capers. Bring to a gentle simmer and cook, uncovered, for 35 minutes, until potatoes are tender and the sauce has thickened a bit. Season, to taste, with salt and pepper. OTTOLENGHI'S LENTIL SALAD WITH HERBS AND FETA L PANNING Bring 6 cups water to a boil in a medium saucepan. Add the lentils, reduce heat to a simmer and cook, partially covered, for 18-22 minutes or until lentils are cooked but not mushy. Check for doneness starting at 18 minutes. Drain and transfer lentils to a large bowl. GLOBALLY-INSPIRED DELICIOUS RECIPES Chicken Marbella from The Silver Palate. May 21, 2021 By Lisa Leave a Comment. Chicken Marbella is a famous, favorite dinner party recipe from The Silver Palate Cookbook. Chicken is marinated overnight with prunes, olives, capers, olive oil, vinegar and loads of garlic and oregano. Just before cooking, white wine and brown sugar are added. RECIPES - PANNING THE GLOBE Recipes - Panning The Globe: Find any recipe you need on Panning The Globe's recipe page: Recipes listed by dietary requirement, type ofdish, or occasion.
GREEK CHICKEN AND POTATOES IN TOMATO SAUCE L PANNING THE GLOBE Turn the heat down to medium and pour in the wine (carefully because it will sputter) and deglaze the pot, stirring and scraping up any browned bits with a wooden spoon. Add the chicken back to the pot along with the potatoes, pureed tomatoes, tomato paste, water, cinnamon, cinnamon stick, oregano, 1 teaspoon of salt and 1/2 teaspoonof pepper.
BEEF RENDANG BRISKET RECIPE L PANNING THE GLOBE 5 – 6 pound first cut brisket; 3 tablespoons plus 1 teaspoon cooking oil, divided (olive, canola, or your favorite); 2 tablespoons of flour or matzo meal, optional; Spice Paste: 7 – 8 red Holland chilies (or substitute red Fresno or Cayenne) stemmed, seeded and roughly chopped. If you want some added heat, leave the seeds in one or two of the chilies. 4 – 5 large shallots, roughly PERSIAN MEATBALL SOUP RECIPE L PANNING THE GLOBE Shape and cook the meatballs: While the soup is simmering mix the ground beef with the onion and 1 teaspoon salt. Roll into small (1-inch) balls. (30-32 meatballs) Spread a tablespoon of olive oil over the bottom of a large skillet and set the heat to medium-high. Brown the meatballs on CHICKEN RUBY (INDIAN CHICKEN CURRY FROM DISHOOM) L PANNING Turn the heat down to a low simmer and add ginger and garlic paste. Cook gently for 5 minutes. Add pureed tomatoes, salt and chili powder and simmer the sauce for 25 minutes or so. Add butter, sugar, honey and dry spices: garam masala, cumin and fenugreek. Simmer for 15minutes.
CHICKEN PLOV RECIPE: UZBEKI CHICKEN AND RICE L PANNING THE Bring to a simmer. Cover pot and cook gently for 15 minutes. Uncover the pot and, using the back of a wooden spoon, flatten the chicken and vegetables into the bottom of the pot. Sprinkle the rice into the pot, creating a flat even layer over the chicken and STUFFED ONIONS FROM AFGHANISTAN: OSH PYOZEE Make the stuffing Put cooked rice in a medium sized bowl and set aside. Heat 1 teaspoon oil in a small frying pan. Add chopped garlic (1½ teaspoons) and cumin seeds (1½ teaspoons) to pan and cook over medium heat, stirring until fragrant, about 1 minute. Turn off heat if garlic starts to turn brown. CHICKEN CACCIATORE WITH ROASTED VEGETABLES AND POTATOES Stir in broth, tomatoes, tomato paste, spices and salt. Bring to a boil, lower heat and simmer for 10 minutes. Add potatoes, chicken, vegetables, and capers. Bring to a gentle simmer and cook, uncovered, for 35 minutes, until potatoes are tender and the sauce has thickened a bit. Season, to taste, with salt and pepper. OTTOLENGHI'S LENTIL SALAD WITH HERBS AND FETA L PANNING Bring 6 cups water to a boil in a medium saucepan. Add the lentils, reduce heat to a simmer and cook, partially covered, for 18-22 minutes or until lentils are cooked but not mushy. Check for doneness starting at 18 minutes. Drain and transfer lentils to a large bowl. RECIPES - PANNING THE GLOBE Recipes - Panning The Globe: Find any recipe you need on Panning The Globe's recipe page: Recipes listed by dietary requirement, type ofdish, or occasion.
NO KNEAD OLIVE BREAD: MAKE IT IN YOUR DUTCH OVEN It will taste just as good.) Cover pot, place into the hot oven and reduce temperature to 450ºF. Bake for 25 minutes. Remove the lid. Bake for an additional 20-30 minutes until the crust is nicely browned. Remove the pot from the oven, transfer the bread to a cooling rack and let it stand for 20 minutes before slicing. CLASSIC TUNA NICOISE SALAD RECIPE L PANNING THE GLOBE Tuna Nicoise is a classic French composed salad made with canned tuna, potatoes, green beans, hard-boiled eggs, olives, and sometimes tomatoes, anchovies and capers. The combination of ingredients makes for a wonderfully satisfying meal. This version includes a luscious lemon-shallot-dijon vinaigrette that’s drizzled all over everything – which makes this salad totally irresistible! OTTOLENGHI'S LENTIL SALAD WITH HERBS AND FETA L PANNING Bring 6 cups water to a boil in a medium saucepan. Add the lentils, reduce heat to a simmer and cook, partially covered, for 18-22 minutes or until lentils are cooked but not mushy. Check for doneness starting at 18 minutes. Drain and transfer lentils to a large bowl. ROSOLJE: ESTONIAN POTATO AND BEET SALAD I PANNING THE GLOBE Set them on a roasting pan and bake them for 1 hour. When cool enough to handle, (15 min or so) rub off the skins using a paper towel, or use a vegetable peeler. Cut them into 1/2-inch dice. While beets are baking put potatoes in a large pot and cover with cold water by a BREADED CHICKEN PARMESAN WITH TOMATO SAUCE I PANNING THE … Pour 2 cups of sauce evenly over the cutlets. Sprinkle 1/2 cup parmesan evenly over the top. Then add the mozzarella cheese. Cook in the middle of the preheated oven for 20 minutes or until the chicken is cooked through and the cheese is melted. Serve with spaghetti, topped with the extra sauce. DIJON CHICKEN WITH SHALLOTS AND WINE L PANNING THE GLOBE Preheat oven to 375ºF. Pat chicken dry with paper towels and sprinkle with flour, salt and pepper, on both sides. Melt 2 tablespoons butter in skillet over medium-high heat until foaming. Brown chicken in two batches until golden brown and crisp, 2-3 minutes per side. Set aside. MY FAVORITE LASAGNA RECIPE L PANNING THE GLOBE Sprinkle with a little salt and pepper and add them to the sauce. Layer and Cook the Lasagna: Preheat the oven to 375ºF and set the oven rack in the center position. Spread 1 cup of sauce over the bottom of the casserole. Arrange a layer of 4 noodles on BAKED CHICKEN THIGHS WITH POTATOES, PEPPERS AND OLIVES Preheat oven to 425ºF Set oven rack in the middle of the oven. Combine the spices in a small bowl: 1½ tbs paprika, 2 tsp garlic powder, 1 tsp salt and ½ teaspoon of pepper. In a large bowl, combine everything else: chicken, peppers, potatoes, garlic, olives, tomatoes, zucchini and olive oil. Sprinkle spice mix evenly over everything andtoss
BLACKENED FISH TACOS WITH CILANTRO LIME SLAW L PANNING THE Make the Slaw: Combine sour cream, cilantro, lime juice and jalapeños in a food processor or blender; process until smooth. Toss onions and cabbage with the cilantro lime sauce. (the slaw can be made up to a day ahead. Refrigerate until ready to use.) Make The Spice Mix: Combine paprika, sugar, oregano, garlic powder, salt, cumin and cayenne in a small bowl. GLOBALLY-INSPIRED DELICIOUS RECIPES Chicken Marbella from The Silver Palate. May 21, 2021 By Lisa Leave a Comment. Chicken Marbella is a famous, favorite dinner party recipe from The Silver Palate Cookbook. Chicken is marinated overnight with prunes, olives, capers, olive oil, vinegar and loads of garlic and oregano. Just before cooking, white wine and brown sugar are added. RECIPES - PANNING THE GLOBE Recipes - Panning The Globe: Find any recipe you need on Panning The Globe's recipe page: Recipes listed by dietary requirement, type ofdish, or occasion.
GREEK CHICKEN AND POTATOES IN TOMATO SAUCE L PANNING THE GLOBE Turn the heat down to medium and pour in the wine (carefully because it will sputter) and deglaze the pot, stirring and scraping up any browned bits with a wooden spoon. Add the chicken back to the pot along with the potatoes, pureed tomatoes, tomato paste, water, cinnamon, cinnamon stick, oregano, 1 teaspoon of salt and 1/2 teaspoonof pepper.
ROSOLJE: ESTONIAN POTATO AND BEET SALAD I PANNING THE GLOBE Set them on a roasting pan and bake them for 1 hour. When cool enough to handle, (15 min or so) rub off the skins using a paper towel, or use a vegetable peeler. Cut them into 1/2-inch dice. While beets are baking put potatoes in a large pot and cover with cold water by a CHICKEN RUBY (INDIAN CHICKEN CURRY FROM DISHOOM) L PANNING Turn the heat down to a low simmer and add ginger and garlic paste. Cook gently for 5 minutes. Add pureed tomatoes, salt and chili powder and simmer the sauce for 25 minutes or so. Add butter, sugar, honey and dry spices: garam masala, cumin and fenugreek. Simmer for 15minutes.
PERSIAN MEATBALL SOUP RECIPE L PANNING THE GLOBE Shape and cook the meatballs: While the soup is simmering mix the ground beef with the onion and 1 teaspoon salt. Roll into small (1-inch) balls. (30-32 meatballs) Spread a tablespoon of olive oil over the bottom of a large skillet and set the heat to medium-high. Brown the meatballs on HEALTHY PUMPKIN BREAD WITH ALMOND FLOUR L PANNING THE GLOBE Lightly oil the paper or spray with cooking spray. Mix together the dry ingredients: almond flour, salt, baking soda, cinnamon, cloves, nutmeg and cardamom in a medium bowl. In a separate larger bowl, whisk the eggs. Add the pumpkin, maple syrup and vanilla and whisk to combine. Add the dry ingredients to the wet and stir until justcombined.
CHICKEN CACCIATORE WITH ROASTED VEGETABLES AND POTATOES Stir in broth, tomatoes, tomato paste, spices and salt. Bring to a boil, lower heat and simmer for 10 minutes. Add potatoes, chicken, vegetables, and capers. Bring to a gentle simmer and cook, uncovered, for 35 minutes, until potatoes are tender and the sauce has thickened a bit. Season, to taste, with salt and pepper. CUBAN PICADILLO: GROUND BEEF STEW WITH TOMATO SAUCE AND OLIVES Instructions. Heat oil over medium-high heat in a large deep skillet or dutch oven. Add onion, garlic and green pepper. Cook for 5-6 minute, until vegetables start to soften. Add beef and salt. Allow meat to brown, breaking up clumps with the end of a spatula STUFFED ONIONS FROM AFGHANISTAN: OSH PYOZEE Make the stuffing Put cooked rice in a medium sized bowl and set aside. Heat 1 teaspoon oil in a small frying pan. Add chopped garlic (1½ teaspoons) and cumin seeds (1½ teaspoons) to pan and cook over medium heat, stirring until fragrant, about 1 minute. Turn off heat if garlic starts to turn brown. GLOBALLY-INSPIRED DELICIOUS RECIPES Chicken Marbella from The Silver Palate. May 21, 2021 By Lisa Leave a Comment. Chicken Marbella is a famous, favorite dinner party recipe from The Silver Palate Cookbook. Chicken is marinated overnight with prunes, olives, capers, olive oil, vinegar and loads of garlic and oregano. Just before cooking, white wine and brown sugar are added. RECIPES - PANNING THE GLOBE Recipes - Panning The Globe: Find any recipe you need on Panning The Globe's recipe page: Recipes listed by dietary requirement, type ofdish, or occasion.
GREEK CHICKEN AND POTATOES IN TOMATO SAUCE L PANNING THE GLOBE Turn the heat down to medium and pour in the wine (carefully because it will sputter) and deglaze the pot, stirring and scraping up any browned bits with a wooden spoon. Add the chicken back to the pot along with the potatoes, pureed tomatoes, tomato paste, water, cinnamon, cinnamon stick, oregano, 1 teaspoon of salt and 1/2 teaspoonof pepper.
ROSOLJE: ESTONIAN POTATO AND BEET SALAD I PANNING THE GLOBE Set them on a roasting pan and bake them for 1 hour. When cool enough to handle, (15 min or so) rub off the skins using a paper towel, or use a vegetable peeler. Cut them into 1/2-inch dice. While beets are baking put potatoes in a large pot and cover with cold water by a CHICKEN RUBY (INDIAN CHICKEN CURRY FROM DISHOOM) L PANNING Turn the heat down to a low simmer and add ginger and garlic paste. Cook gently for 5 minutes. Add pureed tomatoes, salt and chili powder and simmer the sauce for 25 minutes or so. Add butter, sugar, honey and dry spices: garam masala, cumin and fenugreek. Simmer for 15minutes.
PERSIAN MEATBALL SOUP RECIPE L PANNING THE GLOBE Shape and cook the meatballs: While the soup is simmering mix the ground beef with the onion and 1 teaspoon salt. Roll into small (1-inch) balls. (30-32 meatballs) Spread a tablespoon of olive oil over the bottom of a large skillet and set the heat to medium-high. Brown the meatballs on HEALTHY PUMPKIN BREAD WITH ALMOND FLOUR L PANNING THE GLOBE Lightly oil the paper or spray with cooking spray. Mix together the dry ingredients: almond flour, salt, baking soda, cinnamon, cloves, nutmeg and cardamom in a medium bowl. In a separate larger bowl, whisk the eggs. Add the pumpkin, maple syrup and vanilla and whisk to combine. Add the dry ingredients to the wet and stir until justcombined.
CHICKEN CACCIATORE WITH ROASTED VEGETABLES AND POTATOES Stir in broth, tomatoes, tomato paste, spices and salt. Bring to a boil, lower heat and simmer for 10 minutes. Add potatoes, chicken, vegetables, and capers. Bring to a gentle simmer and cook, uncovered, for 35 minutes, until potatoes are tender and the sauce has thickened a bit. Season, to taste, with salt and pepper. CUBAN PICADILLO: GROUND BEEF STEW WITH TOMATO SAUCE AND OLIVES Instructions. Heat oil over medium-high heat in a large deep skillet or dutch oven. Add onion, garlic and green pepper. Cook for 5-6 minute, until vegetables start to soften. Add beef and salt. Allow meat to brown, breaking up clumps with the end of a spatula STUFFED ONIONS FROM AFGHANISTAN: OSH PYOZEE Make the stuffing Put cooked rice in a medium sized bowl and set aside. Heat 1 teaspoon oil in a small frying pan. Add chopped garlic (1½ teaspoons) and cumin seeds (1½ teaspoons) to pan and cook over medium heat, stirring until fragrant, about 1 minute. Turn off heat if garlic starts to turn brown. GREEK CHICKEN AND POTATOES IN TOMATO SAUCE L PANNING THE GLOBE Turn the heat down to medium and pour in the wine (carefully because it will sputter) and deglaze the pot, stirring and scraping up any browned bits with a wooden spoon. Add the chicken back to the pot along with the potatoes, pureed tomatoes, tomato paste, water, cinnamon, cinnamon stick, oregano, 1 teaspoon of salt and 1/2 teaspoonof pepper.
NO KNEAD OLIVE BREAD: MAKE IT IN YOUR DUTCH OVEN It will taste just as good.) Cover pot, place into the hot oven and reduce temperature to 450ºF. Bake for 25 minutes. Remove the lid. Bake for an additional 20-30 minutes until the crust is nicely browned. Remove the pot from the oven, transfer the bread to a cooling rack and let it stand for 20 minutes before slicing. ROSOLJE: ESTONIAN POTATO AND BEET SALAD I PANNING THE GLOBE Set them on a roasting pan and bake them for 1 hour. When cool enough to handle, (15 min or so) rub off the skins using a paper towel, or use a vegetable peeler. Cut them into 1/2-inch dice. While beets are baking put potatoes in a large pot and cover with cold water by a DIJON CHICKEN WITH SHALLOTS AND WINE L PANNING THE GLOBE Preheat oven to 375ºF. Pat chicken dry with paper towels and sprinkle with flour, salt and pepper, on both sides. Melt 2 tablespoons butter in skillet over medium-high heat until foaming. Brown chicken in two batches until golden brown and crisp, 2-3 minutes per side. Set aside. QUICK CUBAN BLACK BEANS RECIPE L PANNING THE GLOBE Cook, stirring, for one minute. Add garlic and cook, stirring occasionally, for 3-4 minutes longer to soften the vegetables. Add cumin and cook, stirring, for 30 seconds to toast the cumin. Add 1 can of beans with their liquid to the pot. Use a potato masher or the backof
CHICKEN PLOV RECIPE: UZBEKI CHICKEN AND RICE L PANNING THE Bring to a simmer. Cover pot and cook gently for 15 minutes. Uncover the pot and, using the back of a wooden spoon, flatten the chicken and vegetables into the bottom of the pot. Sprinkle the rice into the pot, creating a flat even layer over the chicken and BAKED CHICKEN THIGHS WITH POTATOES, PEPPERS AND OLIVES Preheat oven to 425ºF Set oven rack in the middle of the oven. Combine the spices in a small bowl: 1½ tbs paprika, 2 tsp garlic powder, 1 tsp salt and ½ teaspoon of pepper. In a large bowl, combine everything else: chicken, peppers, potatoes, garlic, olives, tomatoes, zucchini and olive oil. Sprinkle spice mix evenly over everything andtoss
BEEF RENDANG BRISKET RECIPE L PANNING THE GLOBE 5 – 6 pound first cut brisket; 3 tablespoons plus 1 teaspoon cooking oil, divided (olive, canola, or your favorite); 2 tablespoons of flour or matzo meal, optional; Spice Paste: 7 – 8 red Holland chilies (or substitute red Fresno or Cayenne) stemmed, seeded and roughly chopped. If you want some added heat, leave the seeds in one or two of the chilies. 4 – 5 large shallots, roughly OTTOLENGHI'S LENTIL SALAD WITH HERBS AND FETA L PANNING Bring 6 cups water to a boil in a medium saucepan. Add the lentils, reduce heat to a simmer and cook, partially covered, for 18-22 minutes or until lentils are cooked but not mushy. Check for doneness starting at 18 minutes. Drain and transfer lentils to a large bowl. MY FAVORITE LASAGNA RECIPE L PANNING THE GLOBE Sprinkle with a little salt and pepper and add them to the sauce. Layer and Cook the Lasagna: Preheat the oven to 375ºF and set the oven rack in the center position. Spread 1 cup of sauce over the bottom of the casserole. Arrange a layer of 4 noodles on GLOBALLY-INSPIRED DELICIOUS RECIPES Chicken Marbella from The Silver Palate. May 21, 2021 By Lisa Leave a Comment. Chicken Marbella is a famous, favorite dinner party recipe from The Silver Palate Cookbook. Chicken is marinated overnight with prunes, olives, capers, olive oil, vinegar and loads of garlic and oregano. Just before cooking, white wine and brown sugar are added. RECIPES - PANNING THE GLOBE Recipes - Panning The Globe: Find any recipe you need on Panning The Globe's recipe page: Recipes listed by dietary requirement, type ofdish, or occasion.
GREEK CHICKEN AND POTATOES IN TOMATO SAUCE L PANNING THE GLOBE Turn the heat down to medium and pour in the wine (carefully because it will sputter) and deglaze the pot, stirring and scraping up any browned bits with a wooden spoon. Add the chicken back to the pot along with the potatoes, pureed tomatoes, tomato paste, water, cinnamon, cinnamon stick, oregano, 1 teaspoon of salt and 1/2 teaspoonof pepper.
ROSOLJE: ESTONIAN POTATO AND BEET SALAD I PANNING THE GLOBE Set them on a roasting pan and bake them for 1 hour. When cool enough to handle, (15 min or so) rub off the skins using a paper towel, or use a vegetable peeler. Cut them into 1/2-inch dice. While beets are baking put potatoes in a large pot and cover with cold water by a CHICKEN RUBY (INDIAN CHICKEN CURRY FROM DISHOOM) L PANNING Turn the heat down to a low simmer and add ginger and garlic paste. Cook gently for 5 minutes. Add pureed tomatoes, salt and chili powder and simmer the sauce for 25 minutes or so. Add butter, sugar, honey and dry spices: garam masala, cumin and fenugreek. Simmer for 15minutes.
PERSIAN MEATBALL SOUP RECIPE L PANNING THE GLOBE Shape and cook the meatballs: While the soup is simmering mix the ground beef with the onion and 1 teaspoon salt. Roll into small (1-inch) balls. (30-32 meatballs) Spread a tablespoon of olive oil over the bottom of a large skillet and set the heat to medium-high. Brown the meatballs on HEALTHY PUMPKIN BREAD WITH ALMOND FLOUR L PANNING THE GLOBE Lightly oil the paper or spray with cooking spray. Mix together the dry ingredients: almond flour, salt, baking soda, cinnamon, cloves, nutmeg and cardamom in a medium bowl. In a separate larger bowl, whisk the eggs. Add the pumpkin, maple syrup and vanilla and whisk to combine. Add the dry ingredients to the wet and stir until justcombined.
CHICKEN CACCIATORE WITH ROASTED VEGETABLES AND POTATOES Stir in broth, tomatoes, tomato paste, spices and salt. Bring to a boil, lower heat and simmer for 10 minutes. Add potatoes, chicken, vegetables, and capers. Bring to a gentle simmer and cook, uncovered, for 35 minutes, until potatoes are tender and the sauce has thickened a bit. Season, to taste, with salt and pepper. CUBAN PICADILLO: GROUND BEEF STEW WITH TOMATO SAUCE AND OLIVES Instructions. Heat oil over medium-high heat in a large deep skillet or dutch oven. Add onion, garlic and green pepper. Cook for 5-6 minute, until vegetables start to soften. Add beef and salt. Allow meat to brown, breaking up clumps with the end of a spatula STUFFED ONIONS FROM AFGHANISTAN: OSH PYOZEE Make the stuffing Put cooked rice in a medium sized bowl and set aside. Heat 1 teaspoon oil in a small frying pan. Add chopped garlic (1½ teaspoons) and cumin seeds (1½ teaspoons) to pan and cook over medium heat, stirring until fragrant, about 1 minute. Turn off heat if garlic starts to turn brown. GLOBALLY-INSPIRED DELICIOUS RECIPES Chicken Marbella from The Silver Palate. May 21, 2021 By Lisa Leave a Comment. Chicken Marbella is a famous, favorite dinner party recipe from The Silver Palate Cookbook. Chicken is marinated overnight with prunes, olives, capers, olive oil, vinegar and loads of garlic and oregano. Just before cooking, white wine and brown sugar are added. RECIPES - PANNING THE GLOBE Recipes - Panning The Globe: Find any recipe you need on Panning The Globe's recipe page: Recipes listed by dietary requirement, type ofdish, or occasion.
GREEK CHICKEN AND POTATOES IN TOMATO SAUCE L PANNING THE GLOBE Turn the heat down to medium and pour in the wine (carefully because it will sputter) and deglaze the pot, stirring and scraping up any browned bits with a wooden spoon. Add the chicken back to the pot along with the potatoes, pureed tomatoes, tomato paste, water, cinnamon, cinnamon stick, oregano, 1 teaspoon of salt and 1/2 teaspoonof pepper.
ROSOLJE: ESTONIAN POTATO AND BEET SALAD I PANNING THE GLOBE Set them on a roasting pan and bake them for 1 hour. When cool enough to handle, (15 min or so) rub off the skins using a paper towel, or use a vegetable peeler. Cut them into 1/2-inch dice. While beets are baking put potatoes in a large pot and cover with cold water by a CHICKEN RUBY (INDIAN CHICKEN CURRY FROM DISHOOM) L PANNING Turn the heat down to a low simmer and add ginger and garlic paste. Cook gently for 5 minutes. Add pureed tomatoes, salt and chili powder and simmer the sauce for 25 minutes or so. Add butter, sugar, honey and dry spices: garam masala, cumin and fenugreek. Simmer for 15minutes.
PERSIAN MEATBALL SOUP RECIPE L PANNING THE GLOBE Shape and cook the meatballs: While the soup is simmering mix the ground beef with the onion and 1 teaspoon salt. Roll into small (1-inch) balls. (30-32 meatballs) Spread a tablespoon of olive oil over the bottom of a large skillet and set the heat to medium-high. Brown the meatballs on HEALTHY PUMPKIN BREAD WITH ALMOND FLOUR L PANNING THE GLOBE Lightly oil the paper or spray with cooking spray. Mix together the dry ingredients: almond flour, salt, baking soda, cinnamon, cloves, nutmeg and cardamom in a medium bowl. In a separate larger bowl, whisk the eggs. Add the pumpkin, maple syrup and vanilla and whisk to combine. Add the dry ingredients to the wet and stir until justcombined.
CHICKEN CACCIATORE WITH ROASTED VEGETABLES AND POTATOES Stir in broth, tomatoes, tomato paste, spices and salt. Bring to a boil, lower heat and simmer for 10 minutes. Add potatoes, chicken, vegetables, and capers. Bring to a gentle simmer and cook, uncovered, for 35 minutes, until potatoes are tender and the sauce has thickened a bit. Season, to taste, with salt and pepper. CUBAN PICADILLO: GROUND BEEF STEW WITH TOMATO SAUCE AND OLIVES Instructions. Heat oil over medium-high heat in a large deep skillet or dutch oven. Add onion, garlic and green pepper. Cook for 5-6 minute, until vegetables start to soften. Add beef and salt. Allow meat to brown, breaking up clumps with the end of a spatula STUFFED ONIONS FROM AFGHANISTAN: OSH PYOZEE Make the stuffing Put cooked rice in a medium sized bowl and set aside. Heat 1 teaspoon oil in a small frying pan. Add chopped garlic (1½ teaspoons) and cumin seeds (1½ teaspoons) to pan and cook over medium heat, stirring until fragrant, about 1 minute. Turn off heat if garlic starts to turn brown. GREEK CHICKEN AND POTATOES IN TOMATO SAUCE L PANNING THE GLOBE Turn the heat down to medium and pour in the wine (carefully because it will sputter) and deglaze the pot, stirring and scraping up any browned bits with a wooden spoon. Add the chicken back to the pot along with the potatoes, pureed tomatoes, tomato paste, water, cinnamon, cinnamon stick, oregano, 1 teaspoon of salt and 1/2 teaspoonof pepper.
NO KNEAD OLIVE BREAD: MAKE IT IN YOUR DUTCH OVEN It will taste just as good.) Cover pot, place into the hot oven and reduce temperature to 450ºF. Bake for 25 minutes. Remove the lid. Bake for an additional 20-30 minutes until the crust is nicely browned. Remove the pot from the oven, transfer the bread to a cooling rack and let it stand for 20 minutes before slicing. ROSOLJE: ESTONIAN POTATO AND BEET SALAD I PANNING THE GLOBE Set them on a roasting pan and bake them for 1 hour. When cool enough to handle, (15 min or so) rub off the skins using a paper towel, or use a vegetable peeler. Cut them into 1/2-inch dice. While beets are baking put potatoes in a large pot and cover with cold water by a DIJON CHICKEN WITH SHALLOTS AND WINE L PANNING THE GLOBE Preheat oven to 375ºF. Pat chicken dry with paper towels and sprinkle with flour, salt and pepper, on both sides. Melt 2 tablespoons butter in skillet over medium-high heat until foaming. Brown chicken in two batches until golden brown and crisp, 2-3 minutes per side. Set aside. QUICK CUBAN BLACK BEANS RECIPE L PANNING THE GLOBE Cook, stirring, for one minute. Add garlic and cook, stirring occasionally, for 3-4 minutes longer to soften the vegetables. Add cumin and cook, stirring, for 30 seconds to toast the cumin. Add 1 can of beans with their liquid to the pot. Use a potato masher or the backof
CHICKEN PLOV RECIPE: UZBEKI CHICKEN AND RICE L PANNING THE Bring to a simmer. Cover pot and cook gently for 15 minutes. Uncover the pot and, using the back of a wooden spoon, flatten the chicken and vegetables into the bottom of the pot. Sprinkle the rice into the pot, creating a flat even layer over the chicken and BAKED CHICKEN THIGHS WITH POTATOES, PEPPERS AND OLIVES Preheat oven to 425ºF Set oven rack in the middle of the oven. Combine the spices in a small bowl: 1½ tbs paprika, 2 tsp garlic powder, 1 tsp salt and ½ teaspoon of pepper. In a large bowl, combine everything else: chicken, peppers, potatoes, garlic, olives, tomatoes, zucchini and olive oil. Sprinkle spice mix evenly over everything andtoss
BEEF RENDANG BRISKET RECIPE L PANNING THE GLOBE 5 – 6 pound first cut brisket; 3 tablespoons plus 1 teaspoon cooking oil, divided (olive, canola, or your favorite); 2 tablespoons of flour or matzo meal, optional; Spice Paste: 7 – 8 red Holland chilies (or substitute red Fresno or Cayenne) stemmed, seeded and roughly chopped. If you want some added heat, leave the seeds in one or two of the chilies. 4 – 5 large shallots, roughly OTTOLENGHI'S LENTIL SALAD WITH HERBS AND FETA L PANNING Bring 6 cups water to a boil in a medium saucepan. Add the lentils, reduce heat to a simmer and cook, partially covered, for 18-22 minutes or until lentils are cooked but not mushy. Check for doneness starting at 18 minutes. Drain and transfer lentils to a large bowl. MY FAVORITE LASAGNA RECIPE L PANNING THE GLOBE Sprinkle with a little salt and pepper and add them to the sauce. Layer and Cook the Lasagna: Preheat the oven to 375ºF and set the oven rack in the center position. Spread 1 cup of sauce over the bottom of the casserole. Arrange a layer of 4 noodles on * Skip to primary navigation* Skip to content
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CHOPPED SALAD WITH HERB BUTTERMILK DRESSING July 27, 2019 By LisaLeave a Comment
Here’s a CHOPPED SALAD that’s perfect for a special lunch, brunch or summer supper. Tasty, elegant and easy to prep ahead, this is a great dish for a festive occasion. Arrange everything in rows for a beautiful rainbow presentation. Just before serving, toss with creamy herb buttermilk dressing. Each component of this salad is scrumptious on its own. Put them all together with bright tangy buttermilk dressing and you’ve got heavenin a bowl!
Here’s what I have in the mix: arugula, pearled Israeli couscous, smoked turkey, shredded asiago cheese, cherry tomatoes, fresh corn, sweetened dried cranberries and toasted pumpkin seeds. But this is a very adaptable dish. Feel free to add, subtract or sub in your favorite ingredients or whatever you have on hand.COMPOSED SALAD
Now let’s talk about presentation. You can pile a bunch of delicious chopped salad ingredients into a big bowl or you can arrange them artfully in a platter. It’s all the same stuff and it ends up in the same place, so why make the effort to organize everything? I was pondering this as I carefully arranged lines of turkey, corn and cranberries, considering which colors and textures look best side byside.
I came to the conclusion that food tastes better if it’s presented in an attractive way. I’ve always believed that. There’s AN ARTICLE FROM SCIENTIFIC AMERICAN about all the things that can influence taste: “…Potato chips taste crisper if you hear a crunch over headphones. White wine with a drop of red food coloring tastes like red wine—even to experienced wine tasters….A block of cheese with sharp edges tastes sharper than one with round corners…” The bottom line is deliciousness is not just about what hits our tastebuds. All of our senses come into play when our brain tells us how delicious something is.…
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QUICK SUMMER PASTA WITH GOAT CHEESE AND CHERRY TOMATOES (NO-COOKSAUCE)
July 8, 2019 By Lisa 2Comments
Goat cheese and fresh tomatoes make the base of this quick summer pasta sauce. No cooking required. The heat of the pasta releases the juices of the tomatoes and melts the goat cheese, making a rich, creamy, intensely flavorful sauce that includes olives, capers, garlic, lemon juice and fresh basil. You’ll have a perfect summer…Read More
INDONESIAN GRILLED GREEN BEANS WITH LEMON AIOLI DIPPING SAUCE July 3, 2019 By Lisa 16Comments
It’s easy to transform simple fresh green beans into the BEST summer side dish or appetizer – toss them with Indonesia’s favorite spice mix and grill them!! Grilled green beans is one of my favorite vegetable dishes of the barbecue season – perfect for summer parties and backyard BBQs. Whenever I make these, everyone crowds…Read More
BAKED CHICKEN THIGHS WITH POTATOES PEPPERS AND OLIVES June 7, 2019 By Lisa 6Comments
This big mess of baked chicken thighs, potatoes, peppers and olives was a last minute, throw-everything-in-the-pan dinner and it’s turned out to be one of the best things I’ve cooked all year. A recipe inspired by a trip to Portugal with its luscious rustic cuisine, everything steeped in fruity olive oil and garlic. As with…Read More
THAI STEAK AND NOODLE SALAD May 31, 2019 By Lisa 15Comments
This Thai Steak and Noodle Salad is a copycat recipe of Hillstone/Houston’s Thai steak and noodle salad – one of the all time BEST salads in the world! Marinated tenderloin, rice noodles, mangos, cabbage, herbs, avocados and peanuts tossed in spicy sesame-lime-garlic dressing, a great lunch or dinner salad for a special occasion. If you’ve…Read More
ROASTED VEGETABLE QUINOA SALAD WITH FETA May 24, 2019 By LisaLeave a Comment
I love a good quinoa salad. This one was inspired by a dish I had in Lisbon, Portugal. Quinoa is tossed with olives, pickled onions and lemony dressing, then topped with roasted spring vegetables and feta cheese. This is a great lunch salad for vegetable lovers and a perfect side dish for summer barbecues, picnics,…Read More
GUACAMOLE
May 20, 2019 By Lisa 11Comments
Guacamole is an appetizer that makes everyone happy, a rich and creamy dip with notes of fresh lemon or lime juice, onions, garlic and cilantro. Nothing is more inviting and satisfying to dip a crunchy, salty tortilla chip into than guacamole. Homemade guacamole is infinitely better than store bought. Here’s my favorite way tomake…
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HEARTS OF PALM SALAD WITH ARTICHOKE HEARTS, CUCUMBERS, AVOCADOS ANDCHERRY TOMATOES
May 11, 2019 By Lisa 5Comments
This Brazilian hearts of palm salad is irresistibly good…and ridiculously easy to make. What I love about this dish is how a couple of cans of artichoke hearts and hearts of palm can transform a simple summer salad into an exotic tropical side dish. The creamy lemon-mustard-garlic dressing brings it all together for a colorful…Read More
BREADED CHICKEN PARMESAN WITH TOMATO SAUCE April 26, 2019 By Lisa10 Comments
Chicken Parmesan is one of the most delicious foods on the planet. Here’s how to make Perfect Italian Chicken Parmesan that’s crisp on the outside, tender inside and covered with velvety rich tomato sauce and melted cheese. When you cook this for friends and family, you’ll have some happy folks at your table! NACH WAXMAN’S BRISKET RECIPE April 2, 2019 By Lisa 4Comments
Nach Waxman’s Brisket of beef is everything you want brisket to be: tender, deeply flavorful and moist with rich gravy that tastes like the best onion soup. Waxman’s ingenious recipe calls for cooking the brisket on top of a mountain of onions with no water, and slicing the meat halfway through cooking. This recipe is…Read More
MY FAVORITE EASY GOAT CHEESE APPETIZER: GOAT CHEESE DRESSED FOR APARTY
March 22, 2019 By Lisa13 Comments
This Goat Cheese Appetizer is one of those treasured dishes you can throw together in ten minutes and everyone raves. An irresistible combination of tangy goat cheese and garlicky dressing. You don’t always have to work hard to make something amazing! I call this recipe “Goat Cheese Dressed For A Party.” Goat cheese is taken…Read More
NIGEL SLATER’S BEST STUFFED PEPPERS RECIPE March 10, 2019 By Lisa1 Comment
Stuffed Peppers always bring excitement to the table, the promise of a special gift inside a tasty wrapper. This easy recipe yields stuffed peppers that are sweet and tender and packed full of delicious savory pork stuffing with rosemary, garlic and parmesan. This recipe comes from one of my favorite food writers, Nigel Slater. His…Read More
SLOW COOKER CHICKEN TAGINE WITH APRICOTS AND CHICKPEAS March 1, 2019 By Lisa13 Comments
This elegant Moroccan Chicken Tagine is perfect for the slow cooker. The chicken braises low and slow, tenderizing and soaking up all the delicious flavors of garlic, honey and fragrant North African spices. The result is falling-off-the-bone deliciousness! A truly spectacular dish with minimal time and effort in the kitchen.MORE RECIPES
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