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    71 recipes in

    1, 2, 3 reviews

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    3 Reviews |  By IngridH

    These are adapted from Cooking Light. Great for the bento box.

    Recipe #449432

    2 Reviews |  By IngridH

    Adapted from the New German Cookbook, by Jean Anderson and Hedy Wurz. Posted for ZWT6. The author included directions for making your own fish stock. If you have the time to make your own stock, please use it here, if not, use the best fish stock you can purchase. I thought this would also be excellent with dill replacing parsley for the final garnish.

    Recipe #424936

    3 Reviews |  By IngridH

    Lamb makes a wonderful burger. The natural flavors of the meat are complimented in this version by the spices, giving this a middle eastern feel. I like to serve these with recipe #461721 (see recipe 461721), but if you don't want to make the spread, top your burger with crumbled feta and whatever of the options below float your boat! I've written this to make 4 oz burgers, if you like yours larger, scale the recipe up to suit your appetite. Adapted from "Emeril at the Grill".

    Recipe #461722

    2 Reviews |  By IngridH

    This is modified from Madhur Jaffrey's Quick & Easy Indian Cooking. I love her recipes, but find that they call for far more fat than my diet can sustain, so I've left all the flavor but cut the butter and oil. These are wonderful as either an appetizer to share with a crowd, or a main dish for 4. Just a note- turmeric stains, so please be careful not to get the marinade on your counter, or your clothes.

    Recipe #482178

    5 Reviews |  By IngridH

    An amazing appetizer, served with crusty bread to smear the hot cheesy goodness on. If you happen to have fresh grape leaves, you will need to blanch them before starting this recipe.

    Recipe #427627

    2 Reviews |  By IngridH

    From Allrecipes.com This is an Argentine condiment that is used with just about everything- grilled meat, fish, poultry- whatever sounds good. If you don't like spicy food, just lower the pepper flakes and pepper sauce amounts.

    Recipe #456743

    2 Reviews |  By IngridH

    My mom made these when I was a little girl, and I've always loved them. Mom always served them for dinner, but they would also be great for a brunch, or lunch. Now that I'm an adult, this was one of the recipes that was important for me to get and keep for the generations to come. I hope you enjoy it as much as I do. Feel free to add hot sauce or red pepper if you prefer a kick in your sandwich.

    Recipe #346390

    3 Reviews |  By IngridH

    Adapted from Championship BBQ Secrets for Real Smoked Food by Karen Putman. This is my favorite rub to put on anything that I plan to cook over fire. I just love the sweet, smoky flavor- it adds to what you're cooking, rather than overpowering the natural flavor of the food. The author also uses jalapeno pepper powder in this, but I've never been able to find it, so I've left it out.

    Recipe #461161

    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 A Taste of Switzerland. Definitely comfort food! Potatoes, cheese,and bacon- who could ask for more! The original recipe calls for Rass cheese, which is a very pungent semi hard cheese. If you can't find it, use another semi hard cheese.

    Recipe #457823

    2 Reviews |  By IngridH

    My coworker, Amit, brings this curry to all of our potlucks, and it disappears immediately. I was lucky enough to get the recipe from his wife.

    Recipe #425380

    3 Reviews |  By IngridH

    From Food & Wine, March 2008- This is very easy to make, and yummy! If you like spicier food, use either a spicy italian sausage, or try adding some pepper flakes with the onions and garlic. I would recommend chopping the artichokes a little more finely, I found them to be too chunky as the recipe is written.

    Recipe #298981

    3 Reviews |  By IngridH

    From Cooking Light, December 08. This marinade is enough for 10 tenderloin steaks, so a great recipe for company! Cooking time does not include marinating time of 2 hours.

    Recipe #396364

    4 Reviews |  By IngridH

    From A Taste of Switzerland. A creamy cheese and radish salad, offset by a sharp, mustardy dressing. The author suggests serving this with boiled potatoes. If you can't find Tilsiter cheese, try Appenzeller, Vacherin, or Gruyere.

    Recipe #457828

    3 Reviews |  By IngridH

    Another childhood favorite. Mom would serve these for dinner along with lingonberry preserves. Prep time includes 2 hours to rest the batter.

    Recipe #424380

    3 Reviews |  By IngridH

    I adapted this recipe from a book called Pure Poultry. I wanted a soup that was hearty, yet still felt fairly light. This really fit the bill. The pesto really adds to the flavor of the final dish, so I highly recommend using it. Serve with a loaf of italian bread to soak up the remaining broth. If you have homemade chicken stock, use it here- the flavor really comes through. When you are prepping your ingredients, remember to cut them in small pieces, so they will fit on your spoon.

    Recipe #318941

    3 Reviews |  By IngridH

    Adapted from Food & Wine, Oct 2011. A very easy, comforting dish for a cool evening. I'd serve this with a nice loaf of crusty bread and a glass of red wine.

    Recipe #464202

    5 Reviews |  By IngridH

    I've always loved homemade cream of mushroom soup, but until recently, I never had the urge to make it myself. This recipe is very easy, but uses some ingredients that you may not wish to share with the kids who still think the canned stuff is better! Dried porcinis and white truffle oil really give this soup its wonderful flavor and aroma. Add some fresh mushrooms if you'd like, but this is great with just the dried. In my kitchen, I use a combination of dried porcini and dried chantarelle. Prep time includes soaking the mushrooms.

    Recipe #336193

    3 Reviews |  By IngridH

    There are lots of chow mein recipes out there, but this is how I like to make it. It reminds me of fast food chow mein, but it's not nearly as greasy. I call for chicken here, but use whatever protein you like- or none at all!

    Recipe #463173

    3 Reviews |  By IngridH

    From Food & Wine, Oct 2011. I haven't tried this yet- posting for safekeeping. The author specifies drumsticks for this recipe, but I think thighs would work equally well, just adjust the cooking time slightly. Serve with crusty bread to soak up the sauce.

    Recipe #464201

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