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Photo Swap #3

Recipes I've chosen for Photo Swap #3

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While this is usually served as a tapa, it is too good not to eat as a main course. After trying the ones that were posted here on Zaar, I found myself still searching for the gambas we had in Barcelona. Finally I found the recipe with the flavor and creaminess of the dish we fell in love with in Spain! The same dish can be made with squid, cut into rings, or scallops. Serve with lots of warm crusty bread to sop up the sauceā€¦. You will not want to waste a drop! (Make sure you are "warming" the olive oil and the butter, not cooking it off..... cause you'll want every last bit of it for the sauce)

Recipe #127029

This is a substantial, thick soup - rich and satisfying and makes for a hearty one-pot meal.

Recipe #126643

Eggs paired with zesty salsa and warm corn tortillas create a hearty breakfast, brunch or dinner entrée. Refried beans, avocado, cilantro, green onion and sour cream make up the CIA's interpretation of this dish. To complement the heat of this spicy combination, serve with a side of chilled sliced fruit. The following recipe suggests fried eggs, although you can prepare them scrambled or poached. The rich and creamy texture of the avocado supplies a flawless garnish. This recipe is from The Culinary Institute of America's Cooking at Home with the CIA.

Recipe #129203

I think I would serve this with toasted baguette slices.

Recipe #128137

These kebabs are made exceptionally silken and smooth by being made fine in a blender, and then kneaded in a dough-like fashion. The result is a smooth, soft, melt-in-the-mouth pattie.

Recipe #128898

5 Reviews |  By Derf

Nice nuttiness from the brown rice, also lower in fat and sodium free, it says, from the local newspaper. We liked it a lot!!

Recipe #88387

From The Parker Ranch Grill in Kamuela, Hawaii. I'm told it's still too mild even after adding habenero and jalapeno peppers to it.

Recipe #119140

This is a fabulous summer-time soup for the on-the-go individual! Its so easy! Cook time is chill time.

Recipe #123913


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