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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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    From: "The Art of South American Cookery" by Myra Waldo, 1961ed. Posted for Zaar World Tour 4.

    Recipe #306307

    From: "The Art of South American Cookery" by Myra Waldo, 1961ed. Posted for Zaar World Tour 4. I think some orange zest and vanilla would be good in this also.

    Recipe #306329

    From: "The Art of South American Cookery" by Myra Waldo, 1961ed. Posted for Zaar World Tour 4.

    Recipe #306343

    From: “The Africa Kitchen" by Josie Stow and Jan Baldwin. This is a spicy cheese puree that can be served as a dip or a spread. Great with crudités.

    Recipe #306814

    From: “The Africa Kitchen” by Josie Stow and Jan Baldwin. These spicy cheese crackers are from North Africa and can be eaten on their own or served with a dip such as Masi Mara.

    Recipe #306824

    From: “The Africa Kitchen” by Josie Stow and Jan Baldwin.

    Recipe #306830

    From: “The Africa Kitchen” by Josie Stow and Jan Baldwin.

    Recipe #306835

    From: "The Art of South American Cookery" by Myra Waldo, 1961ed. Posted for Zaar World Tour 4. -Brazilian Fashion.

    Recipe #307317

    From: "The Art of South American Cookery" by Myra Waldo, 1961ed. Posted for Zaar World Tour 4.

    Recipe #307355

    From: "The Art of South American Cookery" by Myra Waldo, 1961ed. Posted for Zaar World Tour 4. I think this would be good with added peas....more green! I would be tempted to add garlic too.

    Recipe #307564

    From Sunset Magazine. A Costa Rican recipe. Says it's great with chicken. *Use Vegetarian broth or water for Vegetarian or Vegan.

    Recipe #308053

    I found this on a Ralph's grocery store recipe card. I LOVE hearts of palm! I think mushrooms, olives and onions would be great in this also. And I'll probably try it with tuna and I bet it would be good with salami too! Oooh...and I'll be topping mine with feta. Yum!

    Recipe #308190

    From: “The Africa News Cookbook, African Cooking for Western Kitchens”.

    Recipe #309582

    From: “South of the Sahara: Traditional Cooking from the Lands of West Africa” by Elizabeth A. Jackson.

    Recipe #309613

    From: “The Essential African Cookbook” by Rosamund Grant. Serve with chicken or fish with a fresh relish Kachumbali.

    Recipe #310161

    From: “The Essential African Cookbook” by Rosamund Grant.

    Recipe #310163

    From: “The Essential African Cookbook” by Rosamund Grant.

    Recipe #310168

    From: "Classic Vegetarian Cooking from the Middle East & North Africa"-Arabian Gulf. This is the BEST fruit salad my husband or I have ever tried! It's easy, healthy, refreshing and WONDERFUL. You have to like cardamom to really appreciate it though. You may find yourself doubling the sauce in the future because you want to drink it up. I don't repeat very many recipes because there are too many new ones to try but this one is repeated over and over during cantaloupe season. I'm sure it would work with other fruits as well but I like this combo so much I haven't experimented.

    Recipe #379158

    From: "Iron Pots & Wooden Spoons Africa's Gifts to New World Cooking by Jessica B. Harris. I'm posting this because MarraMamba requested it. Sounds like fried peanut butter balls to me. These can be shaped into any form that takes your fancy.

    Recipe #380122

    I got this off a turkey website. It went with a bourbon glazed turkey breast and a sweet mustard. This was the best part of the meal and it kept really well.

    Recipe #432813

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