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    71 recipes in

    1, 2, 3 reviews

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    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

    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 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

    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

    2 Reviews |  By IngridH

    From Guam comes an interesting idea for using those overripe bananas!

    Recipe #458012

    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 The Africa Cookbook, this is attributed to South Africa. Wherever it comes from, this is a yummy way to eat your vegetables!

    Recipe #455396

    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

    2 Reviews |  By IngridH

    For the slow cooker! Found in Cooking Light, March 2011 and posted for safekeeping.

    Recipe #453299

    3 Reviews |  By IngridH

    From The Ultimate Rice Cooker Cookbook. You may use short, medium, or long grain brown rice in this dish. The authors call for a 6 cup rice cooker, but I've had no problem using a 3 cup model. Cook time includes resting time after the cycle finishes.

    Recipe #424233

    1 Reviews |  By IngridH

    Sautéed Shrimp served in a light and spicy Cajun Shrimp Sauce

    Recipe #372756

    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

    2 Reviews |  By IngridH

    I had a craving for burritos, and this is what I came up with. For the taco seasoning, I used recipe #199955. For the shredded chicken, I started with 3 pounds of bone in, skin on thighs, which I roasted with just salt and pepper. I have a small appetite, so one burrito is a serving for me, but if you have a larger appetite, two might be better.

    Recipe #483359

    1 Reviews |  By IngridH

    I really like gumbo. I'm not claiming that this is authentic, but it's very tasty, and no one that I serve it to goes away hungry. The heat level on this one is really determined by the spiciness of the sausage, but feel free to add more cayenne if you want to turn up the volume! Since I usually cook for two, I didn't make this very often until I discovered how well it reheats. Now, I keep a few bags of this on hand at all times for a quick weeknight dinner. If you want to make a double batch, I recommend using two dutch ovens, it wont all fit in one (I have a #28 Le Cruset which I think is 7 quarts, and two batches won't fit).

    Recipe #361269

    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

    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

    This recipe was born out of my need to use up some things from my freezer- chopped chicken meat and homemade basil pesto. It's easy, tasty, and can be made ahead. If you want to make a one dish meal out of this, toss in a 10 ounce bag of thawed frozen vegetables. I used homemade stock as well, but canned will work fine.

    Recipe #363113

    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 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

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