West African Chicken in Peanut Sauce / Vestafrikansk Kylling i Peanøttsaus

A savoury chicken recipe from the African continent
found in “The best of International Cooking”
published by Hamlyn in 1984

West African Chicken in Peanut Sauce / Vestafrikansk Kylling i Peanøttsaus

West African cuisine encompasses a diverse range of foods that are split between its 16 countries. In West Africa, many families grow and raise their own food, and within each there is a division of labor. Indigenous foods consist of a number of plant species and animals, and are important to those whose lifestyle depends on farming and hunting.

The history of West Africa also plays a large role in their cuisine and recipes, as interactions with different cultures (particularly the Arab world and later Europeans) over the centuries have introduced many ingredients that would go on to become key components of the various national cuisines today.

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Bangkok Chili Wings / Chilikrydrede Kyllingvinger fra Bangkok

A spicy Thai snack recipe found on bhg.com
Bangkok Chili Wings / Chilikrydrede kyllingvinger fra Bangkok

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Breaded Chicken Schnitzels / Paneret kyllingeschnitzel

A dinner recipe found in “Bogen om Kyllinger”
(The Book About Chicken) published by Lademann in 1972

Breaded Chicken Schnitzels / Paneret kyllingeschnitzel

A schnitzel is meat, usually thinned by pounding with a meat tenderizer, that is fried in some kind of oil or fat. The term is most commonly used to refer to meats coated with flour, beaten eggs and bread crumbs, and then fried, but some variants such as Walliser Schnitzel are not breaded. Originating in Austria, the breaded schnitzel is popular in many countries and made using either veal, mutton, chicken, beef, turkey, reindeer, or pork. It is very similar to the French dish escalope.

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Chicken and Estragon Paté / Kylling- og Estragonpaté

A classic french recipe found in “Alt Om Urter”
(All About Herbs) published by Ekstrabokklubben in 1985
Chicken and Estragon Paté / Kylling- og Estragonpaté

A pâté (from French pâté; dough or mass) is a solid paste, preferably with embedded strips or pieces of, for example ham, fish or chicken liver. Pates can be served both hot and cold, but is considered to be the most tasty after a few days of cooling.

Patés are mostly made of minced fish, shellfish, meat or poultry, especially liver and blubber. The paste of one or more types of meat, fish or shellfish are mixed in the raw state with spices and eggs or other binders. A bird which is filled with pate is called a galantine.  Fruit can also be baked into a pâté.

Paté is usually served cold, often with sweet and sour accessories such as cumberlands sauce and cucumber salad. It can form part of the first or main dishes or be used as sandwich topping.

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Chickens Soup with Dumplings / Hønsesuppe med Melboller

A traditional Norwegian soup recipe found on matprat.no
Chickens Soup with Dumplings / Hønsesuppe med Melboller

Traditionally soups like this were made with hens, not chicken. Clear soup like this is lean food, still  filling and satisfying. In addition, it is very reasonably priced food. Just remember that hen meat need a relatively long cooking time.

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Chinese Chicken Salad / Kinesisk Kyllingsalat

A healthy lunch recipe found in “Rethink School Lunch –
Cooking With California Food” an E-book published
by Center for Ecoliteracy

Chinese Chicken Salad / Kinesisk Kyllingsalat

Snow peas, which add a sweet crunch to this recipe, were an early spring crop in ancient China, harvested when snow was still on the ground, hence their name. Napa cabbage has a sweet, mild taste and can be used raw in salads, as it is here. Toasting the walnuts first will bring out their flavor.

If you would like to download
‘Rethink School Lunch – Cooking With California Food
click the title above

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Barbecue Marinated Chicken Drumsticks / Barbecuemarinerte Kyllinglår

A spicy chicken recipe found in “Fjærfe på Menyen” (Poultry
on the Menu) published by Den Norske Bokklubben in 1984

Barbecue Marinated Chicken Drumsticks / Barbecuemarinerte Kyllinglår

Note: If you cook the drumsticks on a charcoal grill, the grid should be about 10 cm/4 inch above the coals. Cook 8-10 minutes on each side.

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Easy Thai Chicken Soup with Coconut Milk / Enkel Thai Kyllingsuppe med Kokosmelk

A spicy Thai soup recipe found on godt.no
Easy Thai Chicken Soup with Coconut Milk / Enkel Thai Kyllingsuppe med Kokosmelk

A lovely warming soup with lots of flavor that will make a family favourite at the first go. Make some extra, freeze it and you have a delicious quick dinner for a buzy day.

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Mini Chicken Pizzas / Mini Kyllingpizzaer

A great mini pizza recipe found on teatimemagazine.comBuffalo Chicken Pizzas_post

Mini pizzas like these are both fun to make and fun to serve. The topping can be varied giving you the chance to bake a lot of different pizzas  in one go. Works great both as a lunch, in the picnic basket and for an afternoon tea.

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Cambodian Chicken-and-Rice Soup with Shrimp / Kambodsjansk Kylling-og-Ris Suppe med Reker

A spicy Asian soupe recipe found on foodandwine.com
Cambodian Chicken-and-Rice Soup with Shrimp_food&wine_post

The chef’s way: For this spicy, soothing and restorative chicken-and-rice soup, Ratha Chau prepares his own delectable chicken stock and roasts a chicken, which is then cut into large pieces and added to it.

The easy way: Using prepared stock and preroasted chicken significantly cuts back on prep time.

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Club Sandwich Dagwood / Klubbsandvikare Dagobert

A recipes from “Stora boken om Smörgåsar och Smörgåstårtor” (The Big Book on Sandwiches and Sandwich Cakes) published by ICA Bokförlag in 1985
Club Sandwich Dagwood / Klubbsandvikare Dagobert

Dagwood Bumstead is a main character in cartoonist Chic Young’s long-running comic strip Blondie. He first appeared sometime prior to 17 February 1933.

DagwoodDagwood was originally heir to the Bumstead Locomotive fortune but was disowned when he married a flapper (originally known as Blondie Boopadoop) whom his family saw as below his class. He has since worked hard at J. C. Dithers & Company (currently as the construction company’s office manager) to support his family. The Bumsteads’ first baby, Alexander, was originally named Baby Dumpling. The name of his younger sister, Cookie, was chosen by readers in a national contest. The family circle is rounded out by Daisy the dog. The origin of both Dagwood’s last name and Daisy’s name came from Chic Young’s long-time friend Arthur Bumstead and his dog, Daisy.

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Dijon Chicken en Croûte / Dijon-Kylling en Croûte

A delicious chicken recipe found in “Fjærfe På Menyen” (Poultry On The Menu) published by Den Norske Bokklubben in 1984Dijon Chicken en Croûte / Dijon-Kylling en Croûte

Baked chicken breast wrapped in puff pastry with a creamy typically French mustard sauce, served in a simple manner with asparagus beans and garnished with parsley. Sounds great to me – Ted

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Roast Chicken with Garlic / Ovnstegte Hvidløgskyllinger

A recipe from “Bogen om Kyllinger” (The Book about Chicken)
published by Lademann in 1972
Roast Chicken with Garlic / Ovnstegte Hvidløgskyllinger

You just got to love this book, it gives you so many variations on each dish that you usually get four recipes instead of one on each page. The Danish really know how to make you want to put on an apron and start cooking – Ted

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Baronet’s Curry / Baronettens Karri

A spicy curry dish recipe from the Victorian era
found at cookit.e2bn.org
Baronet’s Curry / Baronettens Karri

The first English curry house opened in London as early as in 1811 and towards the beginning of the Victorian era (she was born in 1819) exotic spices were getting more and more available. Cook books which were published by the mid 1800s featured many types of curry recipes, and towards the end of 1870 dry spices become so cheap that even farmers with a limited income could indulge in a curry dish from time to time.

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Mulligatawny Soup / Mulligatawny-Suppe

A classic soup recipe from “Sunt og Godt”
(Wholesome and Nice) published by Det Beste in 1988

Mulligatawny Soup / Mulligatawny-Suppe

Mulligatawny soup is an English soup with origins in the Indian cuisine. The name originates from the Tamil words millagai / milagu and thanni  and can be translated as “pepper-water”.

The recipe for mulligatawny has varied greatly over the years and there is no single original version. Later versions included British modifications that included meat but the local Madras recipe on which it was based most definitely did not. Early references to it in English go back to 1784. In 1827, William Kitchiner, wrote that it had become fashionable in Britain.

By the mid 1800s, “Wyvern”, the pen-name of Arthur Robert Kenney Herbert (1840-1916), wrote in his popular “Culinary Jottings” that “really well-made mulligatunny is a thing of the past.”

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