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    You are in: Home / Cookbooks / The Ultimate NA*ME cookbook!
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    472 recipes in

    The Ultimate NA*ME cookbook!

    A glorious compilation of recipes for use in the NA*ME Forum!
    « Previous 1 2 3 . . . 16 17 18 19 20 Next »
    Displaying up to 20 pages of results. To see all results, or register.
    155 Reviews |  By Rita~

    A great side dish or a meal on its own. This is a Polish/Hungarian dish. Can use bacon but I cut back on that to make it meatless. Also can garnish with poppy seeds. Adding peas for color and nutrition. Bacon is a yummy addition for those that eat meat. Just brown drain most of the fat then add butter and oil and brown onions. Be sure to give the onions a nice brown color using a med high heat.

    Recipe #48588

    Found this recipe on the web recently. Love the combination of flavors. Use the best quality green beans available. Canned beans won't work in this recipe. UPDATE: I've eliminated the step for submerging the beans in ice cold water per suggestion of a reviewer. Always room for improvement!

    Recipe #184389

    Dress up that ordinary grilled chicken to create an exotic Mediterranean meal that will excite your family and friends. These 4 marinades will transform your menu into an international culinary delight. Whether you use whole butterflied poussins, game hens, broiler halves, chicken parts or boneless chicken cubes on skewers, you will find the following marinades intensely flavorful. Marinate the meat overnight in the refrigerator and bring to room temperature before cooking. If you like, thread blanched vegetables such as sweet pepper and onion chunks, onto skewers and cook alongside the chicken (or thread them on the same skewers). Serve the chicken with fresh lemon wedges and a traditional side dish or salad with bread or pitas and watch it disappear. Cooking times vary.I have been told the Egyptian marinade is especially good on whole butterflied squab (pigeon). I adjusted the amount of lemon juice in the Lebanese marinade if you love lemon, go for the 1/2 a cup.... if lemon is just "okay" stick with the 1/4 cup.

    Recipe #127262

    3 Reviews |  By Nasseh

    This is a simpler version of my recipe Recipe #320267. Peeled potato wedges can be added during step 3 when the chicken is turned over.

    Recipe #352812

    Warm spices delicious with tender roasted pumpkin, great side dish. From Modern Moroccan by Ghillie Basan

    Recipe #211999

    2 Reviews |  By Nasseh

    This tagine can be served over couscous or rice. It can also be served by itself with thick bread.

    Recipe #339177

    This is based on a recipe from The Best of Clay Pot Cooking cookbook. The intro says, "In Africa, peanuts are called groundnuts and are often pounded to a paste and used in soups, stews, and sauces. Here, peanut butter, tomatoes, and spices combine to make a creamy, rich sauce for this beef stew. Serve it with steamed collard greens or kale or a leafy green salad."

    Recipe #281528

    5 Reviews |  By Nasseh

    I found this recipe in a N*A*M*E* cookbook. I haven't tried it yet. (Prep time includes soaking time for the wheat.)

    Recipe #314428

    3 Reviews |  By Elmotoo

    In Liberia, a simple fruit dessert might be added to the dinner or served later in the evening. You can make this with fresh or canned (yellow cling) peaches or apricots if mangos are not available. Use two 24-oz. cans of peaches or apricots for eight servings.

    Recipe #173263

    From the Women's Institute Book of Soup that I borrowed from our local library.

    Recipe #315593

    4 Reviews |  By Nasseh

    These tasty fried potato cakes come from Algeria. (Prep time includes chilling time for the potatoes.)

    Recipe #314462

    This is a Turkish sandwich based on a recipe from Carole Handslip's book, Step-by-Step 50 Great Sandwiches. When I make my own pita bread to go with them, I give this 5 stars! Serve with a minted yogurt sauce, such as recipe #36126, #36126.

    Recipe #271282

    Chicken Tajine with preserved lemon is known to be Morocco’s second most popular dish after couscous and considered to be the national dish. Tajine is a pot which is made from heavy clay that has been glazed. The shape of the pot is designed to promote the return of all condensate to the bottom. The base of the pot is flat and circular with low sides, and the lid is a shape of a large dome. This recipe was shown on SBS's Food Safari by chef's Hassan M'Souli. I served it with Recipe #221217. Preparation time does not included overnight marinating time.

    Recipe #302238

    2 Reviews |  By Nasseh

    This is my husband's favorite tagine. The main ingredients consist of onion, tomatoes, olives, & potatoes. Serve with Recipe #260654 to scoop up the sauce.

    Recipe #291686

    This very simple, very delicious dish comes from a charming cookbook/travel book called "The Ethnic Paris Cookbook" by Charlotte Puckette and Olivia Kiang-Snaije.

    Recipe #266963

    Simple cous cous perfect for side dish.

    Recipe #221217

    Simple mild flavors, delicious side to any meat main dish. Also delicious served cold, tossed with chopped fresh garden veggies and a sprinkling of feta cheese as a veggie meal.

    Recipe #262279

    7 Reviews |  By Nasseh

    This recipe is good even without the chicken. I use my pressure cooker to cut down on the cook time. If you are using a regular pot the time should be doubled.

    Recipe #287439

    One glance at the ingredients for this recipe and I knew it was, for me, a must-try recipe. I also loved the inclusion of time for marinating the chicken. Marinating always makes SUCH a difference to the end result. I'll be making this without the red chilli, but I'm well aware that many others will probably want to increase the heat. C'est la vie! I'd also prefer to serve it with a rice dish rather than couscous. I found this recipe in the latest edition - May 2005 - of the 'Australian Good Taste' magazine.

    Recipe #120175

    26 Reviews |  By Nasseh

    My husband's mom would make this for me while I was in Morocco. After the first time I tried to figure out what she put in it to make them so good. Mine were ok but not wonderful like hers. So the next time I was there I paid close attention when she made them.

    Recipe #266209

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