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

    Recipe #310168

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

    Recipe #310161

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

    Recipe #307355

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

    Recipe #306835

    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 “North African Cooking” by Hilaire Walden.

    Recipe #305855

    Adapted from: 660 Curries by Raghavan Iyer. Great book! I really enjoyed this made mild. If you like it hot but don't have fresh chilies use crushed red pepper flakes. This is one of the best Indian recipes I have made at home and it's quick! Great with Indian bread, rice and cucumber salad or raita. *This says you can sub feta for the paneer but to half the salt and don't add it until just before serving.

    Recipe #302414

    I finally measured everything so I could post this recipe that I made up over 10 years ago. I used to serve them with diced fried potatoes cooked in the same spices. Might be weird but I like sour cream with them too. Leftovers are yummy and I've even eaten them in a sandwich!

    Recipe #302345

    From: "The Vegetarian Epicure" by Anna Thomas, first edition 1972. This book was a real find! -Cooling. Cook time is chill time.

    Recipe #283567

    From: "The Vegetarian Epicure" by Anna Thomas, first edition 1972. This book was a real find! When I make this I will probably add cinnamon. I don't like shredded coconut but think for those of you that do that toasted shredded coconut would be great on this.

    Recipe #283563

    From: "The Vegetarian Epicure" by Anna Thomas, first edition 1972. This book was a real find! You may want to add a touch of orange, lemon or lime juice to the mashed banana.

    Recipe #283564

    From: "The Vegetarian Epicure" by Anna Thomas, first edition 1972. This book was a real find! No potatoes.

    Recipe #283560

    From: "The Vegetarian Epicure" by Anna Thomas, first edition 1972. This book was a real find! It says, "This is a fascinating way to start a dinner, or even to end it." and "This is a very aromatic, potent liquid."

    Recipe #283283

    From: "The Vegetarian Epicure" by Anna Thomas, first edition 1972. This book was a real find! Serve with coarse-textured black bread, crackers, fresh veggies or pickled veggies. Also a good accompaniment to soup.

    Recipe #283279

    From: "The Vegetarian Epicure" by Anna Thomas, first edition 1972. This book was a real find! I love eggplant accompanied by strong flavors. Feel free to add herbs or red pepper flakes to taste.

    Recipe #283276

    Inspired by RSC#11 ingredients. If you enjoy Mediterranean flavors, you'll enjoy this. Vegetarian.

    Recipe #283030

    From: "The Bean Cookbook" by Norma S. Upson.

    Recipe #265349

    From: "Classic Vegetarian Cooking from the Middle East & North Africa" by Habeeb Salloum. Syria and Lebanon.

    Recipe #257777

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