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    You are in: Home / Cookbooks / Pictures, Please!
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    45 recipes in

    Pictures, Please!

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    3 Reviews |  By IngridH

    This sauce is commonly served in Swedish households with boiled beef and potatoes, but would also be wonderful with roast beef or steak. NOTE: do not cook the sauce any farther once you add the horseradish- it will become bitter!

    Recipe #425645

    3 Reviews |  By IngridH

    From Just Hungry, but modified to cut the spiciness a bit. I just started getting to know winter squashes, and kabocha has become my favorite. It's fairly small, nicely sweet, and the skin is so thin that you don't need to peel it. This is a really easy way of preparing it.

    Recipe #454300

    3 Reviews |  By IngridH

    This is from Tyler's Ultimate. I love pate, but I'm the only one in the house who will eat it, so up until now, I've never made it myself. This recipe looked so approachable for a normal home cook, that I decided I could do it. I hope you will too! Prep time is hands-on time, Cooking time is chilling in the fridge.

    Recipe #372746

    2 Reviews |  By IngridH

    Taken from The New Portuguese Table by David Leite . I love working out of this book! The recipes are laid out beautifully, and work very well. http://leitesculinaria.com Massa de pimentao forte is a pepper paste made with paprika, garlic and bay leaf (among other things). This version is mildly spicy, but you could as much piri-piri as you'd like to make it spicier. This is a staple that makes dinner easy- just rub a bit of the paste on a chicken, a steak, a pork chop, or a fatty flavorful piece of fish before roasting. It's also great tossed with potatoes and roasted!

    Recipe #483363

    2 Reviews |  By IngridH

    From Gourmet magazine, January 2006. This makes a beautiful dish to serve to company, but still cooks in a reasonable amount of time.

    Recipe #393094

    2 Reviews |  By IngridH

    From The Ultimate Rice Cooker Cookbook. The authors call for a 6 cup rice cooker, I've had no problems with my 3 cup model. Serve this as a main dish for 4, or a side dish for 6.

    Recipe #424276

    2 Reviews |  By IngridH

    From 'artichoke to za'atar'. These would make a wonderful snack or appetizer. Posted for ZWT6. Prep time is for heating the deep frying oil.

    Recipe #427618

    2 Reviews |  By IngridH

    This is a variation of a recipe from "Mediterranean Light". I've omitted a few ingredients (tomatoes and lettuce), and added a few of my own. If you don't eat eggs, you can leave them out with no problem. The original recipe called for a 6 1/2 ounce can of water packed tuna, I just prefer to work with fresh. Use whatever is easiest for you.

    Recipe #428025

    1 Reviews |  By IngridH

    Sautéed Shrimp served in a light and spicy Cajun Shrimp Sauce

    Recipe #372756

    1 Reviews |  By IngridH

    So you went out for Chinese food last night, and came home with a big box of leftover fried rice. You want to use it, but just don't want to have the same meal yet again. These little cakes are great to pack in your lunchbox, or just enjoy straight out of the pan with a dipping sauce.

    Recipe #454323

    1 Reviews |  By IngridH

    This is from a local cooking class that I took. The fruity, slightly tart sauce really complements the rich flavor of the duck breast. Use the rendered duck fat to fry some tiny new potatoes for a decadent dish worthy of a dinner party.

    Recipe #483653

    1 Reviews |  By IngridH

    When I have fingerling potatoes, or tiny red potatoes, I like to make this as a lunch side dish. Typically, I make this in the morning, let cool while I get ready for work, and pack just before stepping out the door. The key to making this fast is cutting the potatoes very small- no larger than bite sized pieces.

    Recipe #460318

    1 Reviews |  By IngridH

    Taken from The New Portuguese Table by David Leite http://leitesculinaria.com This is an easy and flavorful roast chicken, the potatoes cook in the same pan which makes cleanup easy! The red pepper paste called for in the original is recipe #483363 but if you want to use another pepper paste please do so. The timing will be different depending on your oven and how large your bird is.

    Recipe #483374

    1 Reviews |  By IngridH

    Adapted from Cooking Light, August 2012 Although this has a broth component, it's not really a soup- more of a noodle bowl. If you would like it to be a soup, just increase the broth ingredients. The serrano chile gives it a touch of heat, but it's fairly mild. Prep time includes rehydrating the shitake mushrooms.

    Recipe #486302

    1 Reviews |  By IngridH

    From Just Bento.com This is a very simple beef recipe that I like to include in a bento box along with some rice and vegetables for an easy take to work lunch. I put the meat in the marinade the night before, then quickly stir fry it in the morning before packing into my lunchbox.

    Recipe #463105

    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

    Made when I wanted lamb meatballs to freeze for lunches, but couldn't find a recipe that used what I had on hand.

    Recipe #449431

    1 Reviews |  By IngridH

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

    Recipe #427634

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