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    You are in: Home / Cookbooks / Engrossed's sides and appetizers
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    102 recipes in

    Engrossed's sides and appetizers

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    This is my Grandmother's recipe. It's different but has a nice mix of flavors and textures. I'm sorry I don't have exact measurements for the salad.

    Recipe #202500

    This was my first time boiling eggplant and it turned out very good! Boiling it with the garlic makes it extra special...we were eating it plain as it was cooling. I found this recipe to be very simple and tasty. We ate it with white rice.

    Recipe #205639

    I'm trying to eat more lentils and made this recipe. If you don't mind the texture of the lentils it's pretty good and refreshing. It's also very healthy. It would probably be good with cucumber, tomato and onion added.

    Recipe #205638

    This is a new favorite of mine. I was blown away by the wonderful flavors. I'm not a vegetarian but didn't miss meat with this. The onions turn out still crunchy, which I liked but if you don't you might try sautéing them in a little oil first.

    Recipe #205642

    We loved this. Simple and elegant. I made a third of the recipe to serve 2.

    Recipe #205643

    This sounds yummy! I love green chilies! I think I'll try this with the skins on. I'm sure red potatoes would be good also.

    Recipe #206810

    Wow, do these sound good! I bet they would still be good with an unfried corn tortilla like a soft taco. Or fry the tortilla like a taco instead of a taquito. If you can't find blue use white or yellow corn tortillas.

    Recipe #206824

    From Martha Green's Cooking Things on our local public radio.

    Recipe #207252

    This sounds interesting. From Martha Green's Cooking Things on our local public radio.

    Recipe #207253

    From Martha Green's Cooking Things on our local public radio.

    Recipe #207264

    From Gourmet magazine. "Fried with parmesan coating, humble cauliflower takes on a whole new appeal in this salad; lots of parsley makes it aromatic and refreshing.

    Recipe #212141

    From Vegetarian Times.

    Recipe #212146

    I had a similar salad from a deli and tried to duplicate it. This is what I ended up with. I think it's fabulous! The deli salad was my first experience trying hearts of palm...now they're a new favorite!

    Recipe #216767

    This is adapted from Claudia Roden's "The New Book of Middle Eastern Food". I was pleasantly surprised by the flavor combos. It tastes like a very fresh carrot cake without all the work...and it's healthy!

    Recipe #216768

    This is from Cooking Light magazine.

    Recipe #219710

    This could be used as a dip or a spread. I made it up when I realized I needed it for a recipe I was about to make: recipe#204602. I thought it turned out very flavorful and yummy.

    Recipe #220431

    This was inspired by Chef Potpie's recipe#197754. I went to make it and thought it was missing tomatoes...I realized I had some sundried tomatoes and other flavorful add-ins and came up with this. It turned out very yummy. I love the tangy additions with the salami. To me this is a meal in itself! You could add onion to this also if you like. I might even try it with some capers next time. Hmm...and perhaps feta cheese instead of mozzarella with shredded chicken or no meat for greek potatoes! It's so fun to experiment. This could also be made in the oven or with leftover roasted potatoes or canned potatoes. Enjoy!

    Recipe #220897

    I got this easy recipe from one of my aunts at my bridal shower.

    Recipe #233151

    This is my Mother's favorite black bean recipe. I think she got it from an old Cuban cookbook. Her note is: "flavorful!" Cooking time doesn't include soaking time.

    Recipe #233154

    This is adapted from a co-workers recipe that she brought to a potluck. It is very good plain, on lettuce, in a sandwich...as a chip dip...on a tostada...on saltine crackers....on toast...etc. I can't handle hot food and this has just the right amount of spice from the chilies. The veg-all may seem strange but it's very good in it.

    Recipe #241687

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