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    You are in: Home / Cookbooks / CHRISTMAS 2011
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    18 recipes in

    CHRISTMAS 2011

    The kids want an International Christmas dinner so here I am! Thank you friends for sharing!

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    From November 2010 Bon Appetit magazine. These take a few steps, but the result is a "wow" for presentation. And it isn't all that hard to do.

    Recipe #441332

    It looks fancy but it's so easy!! Cooking time does not count the hours of cooling in the oven. It would work best making the meringue either the night before or early in the day then finish just before serving.

    Recipe #123578

    2 Reviews |  By Elmotoo

    I found reference to this recipe at a Budapest Tourist Guide. There it was called 'Mashed potatoes with mustard seeds and deep fried onion'. I couldn't find a recipe but I did sort of find the components at various websites then I combined them & reworked it a bit. The onions need to be very soft & caramelized. This looks like a bowl of sweet potatoes with all that paprika! I would love some feedback!

    Recipe #470297

    This recipe incorporates coconut milk with warm curry spices in this dish. Another recipe from my Family Circle All-Time Favorites Cookbook.

    Recipe #467098

    2 Reviews |  By duonyte

    A fun appetizer or side dish, courtesy of Vegetarian Times. I found malt vinegar at a couple of supermarkets in my area.

    Recipe #451168

    Vegetables are roasted, dressed with a sweet ginger sauce, and then returned to the oven to let it caramelize. This would be ideal as a side dish or as a vegetarian main dish when served over Yorkshire puddings (just be sure to not use animal fat!). Serves 2 as a main course and 4 as a side dish.

    Recipe #213552

    This recipe comes from the March / April Morrisons magazine & is great served with roast lamb or even chicken. This is actually a side dish for the Rack of Lamb with Pine Nut & Parmesan Crust recipe I also have posted!

    Recipe #293227

    Great traditonal english dish with a twist. Serve with hot pot (potato and meat stew) or at Christmas time with anything

    Recipe #193043

    Another North African recipe gleaned from the internet.

    Recipe #324739

    Roasted parsnips, carrots and pink shallots, glazed with saffron honey and sprinkled with cumin and celery seeds......sublime! These roasted root vegetables are undoubtedly very special, and they are so easy to roast as they require NO par-boiling beforehand. A simple glaze is made by adding saffron to melted honey, before sprinkling cumin and celery seeds over the top......slam them in the oven, and pour yourself a glass of wine! I make these nearly every Christmas and for other special events throughout the year. I have experimented with other vegetables, but have found that this simple combination works the best for optimum flavour and colour, so no need to over gild the lily! Sprinkle them with chopped lovage or parsley before serving. I have indicated amounts per person and not weights....please adjust the quantities to your own requirements.

    Recipe #264235

    A wonderful way to cook and serve Brussels sprouts, the much-maligned vegetable of the Christmas table! Just steam or boil them until slightly tender and then toss them in lemon infused butter and top with peppered crispy bacon - that should cure most "sprout haters"!!! The lemon cuts through the butter and bacon to give a clean and fresh flavour, which is great if these are being served with lots of rich food. Get ahead by juicing and zesting your lemon; you can also pre-cook your sprouts and then plunge them into boiling water for a minute or two before serving. The lemon butter can be heated up gently in the microwave.

    Recipe #272932

    Indonesian stir-fried carrot dish

    Recipe #231540

    This recipe was added here for the ZWT6.

    Recipe #461946

    From the Paprikas Wiess Hungarian Cookbook by Edward Weiss 1979. Goldie brought me another cookbook.

    Recipe #124105

    13 Reviews |  By Mirj

    This smells heavenly as it cooks. You can add more garlic if you like.

    Recipe #16642

    I recently ate this at Bunco and had to have the recipe! It is light, delicious and so fast and easy. It can be left on your buffet inside or out without fear of spoiling.

    Recipe #421246

    This is a delicious way to get you to eat your vegetables!

    Recipe #294540

    I learned how to make these from my boyfriend, who grew up in the Canal Zone in Panama. They are easy to make & taste great. We eat them as an appetizer or snack before dinner or w/ lunch. They are best hot out of the skillet, sprinkled w/ salt & dipped in ketchup (Maggi ketchup is best, if you can get it), like french fries.

    Recipe #347132


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