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    You are in: Home / Cookbooks / MomLuvs6 Recipes
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    MomLuvs6 Recipes

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    Great Britain From:Larousse Treasury of Country Cooking

    Recipe #485084

    From: http://www.gourmed.com "The piquillo pepper is a variety of chili traditionally grown in Northern Spain over the town of Lodosa. Its name is derived from the Spanish for "little beak"(Wikipedia)

    Recipe #483663

    Recipe #483662

    You can try this recipe with other vegetables as well. From: easy-french-food.com

    Recipe #483594

    From: http://www.foodlovers.co.nz

    Recipe #483134

    Damper is an Aussie traditional bread. From: Chow Down...Down Under

    Recipe #483115

    Jaffrey, Madhur. Saveur Aug.-Sept. 2011

    Recipe #482974

    From: Taste of Home-April & May 2011

    Recipe #482889

    From: BH&G July 2012 Recipes Stand Time: 30 mins.

    Recipe #482802

    Australia "The macadamia nut is the only plant food native to Australia that is produced and exported in any significant quantity." (Wikipedia) From: https://macadamias.org/

    Recipe #482490

    Mexican Recipes By Patricia Wriedt These are recipes translated into English and shared by Patricia Wriedt from Mexico City Potatoe side dish. http://mexicancooking.netrelief.com/wriedt/mexican_poblano_chile_and_potato_recipe.shtml

    Recipe #482054

    Main dish Salad -- Cooking Light -- August/September 2002

    Recipe #460719

    Fom Field and Stream -- April 1983

    Recipe #458131

    Country of origin: Kiribati. Crabmeat and prawns in a mayonnaise sauce. fairtradecookbook.org.uk

    Recipe #457894

    For ZWT6. From allbritishfood.com Note: Aug. 17th, 2011 -- We loved this dish. With the 2- 2 1/2 hours of cooking the meat is very tender and the gravy this makes is so delicious, used a slice of bread to soak up the extra gravy on plate.

    Recipe #430109

    From Larousse Treasury of Country Cooking. Jordan For ZWT6 Chill 3 hours. Chill time not include in prep time.

    Recipe #428480

    For ZWT6. From Larousse Treasury of Country Cooking. Denmark.

    Recipe #428200

    Recipe #425369

    From Woman's Day-Oct. 1996 Note: August 17th, 2011 -- Update: This makes a large salad. I made it in my 4 quart pyrex glass bowl. The dressing makes a 1 1/4 cups, it is tangy from the rice vinegar and has a mustardy, sesame flavor. I made the dressing 3 hours before serving and put in the refrigerator to chill. Added dressing to salad just before serving. My family really enjoyed this and loved the flavors.

    Recipe #425060

    From The Belgian Cookbook. For ZWT6

    Recipe #425018

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