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    71 recipes in

    1, 2, 3 reviews

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    1 Reviews |  By IngridH

    Another recipe that I've adapted from JustBento.com. Any ready to eat sausage will work in this, and I think bacon would be good as well. The peas could also be replaced with corn, sauteed mushrooms, or whatever else sounds good to you.

    Recipe #463130

    2 Reviews |  By IngridH

    From Just Bento.com This is one of my favorite things to take for lunch! It's so simple, yet the salt brings out the wonderful flavor of the chicken, and crisping the skin in the pan makes it taste even better. I like to salt the chicken the night before, cover, and refrigerate overnight; then cook in the morning, although you could do the whole thing the night before.

    Recipe #461206

    1 Reviews |  By IngridH

    This is an easy starter that combines two of my favorite ingredients- artichoke hearts, and clams! If you can't find Spanish preserved artichoke hearts, substitute canned quartered artichoke hearts. Posted for ZWT5

    Recipe #369681

    1 Reviews |  By IngridH

    Posted for ZWT6. From the New German Cookbook, by Jean Anderson and Hedy Wurz. Comfort food at it's best! Prep time includes chilling the dough for the dumplings.

    Recipe #424934

    1 Reviews |  By IngridH

    From the book "Artichoke to Za'atar". Posted for ZWT6. Time does not include 4 - 8 hours marinating time.

    Recipe #426326

    1 Reviews |  By IngridH

    I recently took a cooking class, and this was one of the recipes we made. I've changed it up a bit to use ingredients I keep on hand most of the time. This is a quick and easy side dish, and goes well with chicken, pork or seafood.

    Recipe #471066

    1 Reviews |  By IngridH

    I found this on africanchop.com. I was intrigued as it uses cardomom, one of my favorite spices.

    Recipe #455309

    1 Reviews |  By IngridH

    Posted for ZWT6. Serve with a green salad to complete your meal.

    Recipe #427634

    1 Reviews |  By IngridH

    Tortilla con Alcachofas- A spanish egg dish adapted from "Cooking from the Heart of Spain" Posted for ZWT5

    Recipe #370371

    1 Reviews |  By IngridH

    From JustBento.com This is another of my lunchtime favorites! I usually use 1 small thigh, and put it in the marinade the night before. In the morning, I quickly cook, cool, and pack in my lunch with some vegetables for a complete lunch. Note- The smaller you cut the chiken, the faster it will cook through.

    Recipe #463107

    1 Reviews |  By IngridH

    From Fine Cooking, Dec 2011. I've adapted these a little bit, using less leek than the original called for. The original also called for 4 small sweet potatoes, which I've never found; the ones I get are a pound or more so I've adjusted the cooking time to reflect this. If you can find small ones, cut back the first baking time to 30 minutes.

    Recipe #470192

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