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    You are in: Home / Cookbooks / Best of 2010
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    38 recipes in

    Best of 2010

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    Honeyed lamb cooked in the crock pot

    Recipe #96068

    11 Reviews |  By KelBel

    Source: Food and Wine Magazine archive by Madhur Jaffrey NOTE: After two reviews regarding the size of this, I have changed this to serving one.

    Recipe #160236

    A lovely slow cooked or crock pot recipe for tender chunks of pork cooked in cider with apples, shallots, creme fraiche & calvados. My own recipe devised for our Chambres d'Hotes here in France - and ALWAYS a firm favourite with guests, family & friends alike! It is my daughter's first night request when she comes home from university! You can use any cut of pork, but I usually use shoulder, neck, collar or blade of Pork - there are numerous names for that cut. It's sweeter and inclined to be more tender than Pork leg, which I feel is better roasted. You can also use Pork chops if you wish. If you have difficulty getting hold of cider or don't want to use alcohol, apple juice is just as good, for that appley zing! There is no duplicate for calvados, so just leave it out if you cannot obtain it, or use brandy or cognac instead. This makes a lovely pie filling if you have leftovers and as with most slow cooked recipes, it's very well behaved when re-heated! It goes extremely well with Recipe #191313 & mashed potatoes. N.B. I have given amounts for 8-10 people; the recipe can be halved or increased with ease!

    Recipe #191479

    ZWT6 - NA*ME

    Recipe #426122

    I designed this delicious sounding dish For the Fish & Seafood Forum Wild Card, Mixing Pot Challenge ZWT6.

    Recipe #426743

    A very popular middle eastern dish. Traditionally cooked rotisserie style, this method allows you to recreate the flavor and texture on a much more economical and smaller scale.

    Recipe #434777

    Local recipe-switched from pan fried to baked. Interesting that the recipe does not call for any onions but if you want to add say, 1/3-1/2 cup finely minced yellow onion that would be okay with me! (I didn't add onion.)

    Recipe #433681

    2 Reviews |  By Coasty

    A blend of Indian & English staples and you get kedgeree. Originally a breakfast dish you could add a salad and serve for lunch. This version adapted from Gourmet Traveller, Australia. If you can't find fresh curry leaves use bay leaves, but don't use dried curry leaves. The haddocks can be substituted smoked trout. If you use smoked trout there is no need to poach the fish.

    Recipe #429932

    Nice light flavoured naturally-wheat free cookies from Iran. They are similar to ghorabeyeh, an Arabian Gulf shortbread cookie. The addition of eggs in this results in a fluffy, delicate texture. If rice flour is unavailable, grind raw rice or cream of rice to a fine powder in a coffee or spice grinder. This is a really light, fragrant cookie and is especially good with tea or (rice/moo) milk. Modified mainly from http://dessertofthemonthclub.blogspot.com by Kat.

    Recipe #390848

    A definite 5 stars. This is very good. I sometimes add okra (bamia). I serve it with Recipe #304145 and a fresh salad for a great meal masha Allah. Modified from the Gulf States section of The Complete Middle East Cookbook by Tess Mallos.

    Recipe #372093

    This delicious sweet with surprise you as to how good it tastes. It's just perfect along with a glass* of tea masha Allah. - A strongly brewed tea is traditionally served in small glasses throughout the Middle East. I'm sure this would be wonderful as a treat during Ramadan as well. Modified from a recipe found on http://www.yasalamcooking.com.

    Recipe #434249

    Great for BBQ Season. Try on Lamb and Kabobs. Posted for ZWT 5.

    Recipe #370779

    2 Reviews |  By lazyme

    A versatile sauce that can be used as a dipping sauce for potstickers, dumplings or Mongolian Hot Pot, or as a marinade for meats and seafood, or dressing for salads. From the Cuisinart Electric Fondue Pot cookbook.

    Recipe #215512

    2 Reviews |  By DianeH

    I saw Sara Moulton make these on Cooking Live. I give these to my neighbors each Christmas.

    Recipe #197346

    ZWT6 - Asia Cook time does not include marinade time.

    Recipe #423968

    See the Recipe #401195 to use the eggwhites.

    Recipe #401196

    6 Reviews |  By WiGal

    Posting for ZWT#6. The Scandinavian countries have their own versions of an "open sandwich", which consists of one piece of bread with some kind of topping placed on it. Lingonberry bread would be good with this.

    Recipe #427224

    This looks good, but I haven't tried yet.

    Recipe #150954

    9 Reviews |  By lazyme

    From epicurious.com. Posted for ZWT6.

    Recipe #422889

    2 Reviews |  By WiGal

    A Moroccan recipe from The Multicultural Cookbook for Students. This is also called Sesame Cornes de Gazelles. "Moroccan pastries are works of art. They have incorporated the flair of the French with the use of Middle East ingredients, such as honey, almonds, sesame seeds, and dried fruit." Notice how the flour starts with ONE CUP and then you might add more depending upon how sticky it is. The oven time seems a bit long to me. I have not made this but think it sounds good.

    Recipe #420621

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