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    You are in: Home / Cookbooks / Farm House New Year Buffet
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    18 recipes in

    Farm House New Year Buffet

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    The best and easiest Ceviche recipe I've ever tasted (and I've tried them all over South America). It's quick, easy and disappears quickly. The habanero peppers make it spicy without giving it the distinctive flavor of jalapenos and it's great without hot peppers too. You can adjust any of the seasonings to suit your taste. I am not a cilantro fan, but this is the only recipe in which I will tolerate cilantro.

    Recipe #111154

    4 Reviews |  By dojemi

    Here is Marcy Goldman's "sweet" honey cake (from her book, A Treasury of Jewish Holiday Baking) to serve for your Rosh Hashanah dessert. Ms. Goldman writes: "I like a New Year's honey cake to be extra moist and sweet, as good on the day of baking as it is days later: This one is queen of the realm--rich, nicely spiced, in a word, majestic in taste and stature. I went through many variations and tasting sessions until I was satisfied with this definitive cake. One taster gave the ultimate compliment, saying, "This one is worth the price of the book." Like most honey cakes, it is a good keeper and can be made a couple of days ahead".

    Recipe #139475

    This is a great non-alcoholic punch for the whole family. (Although, you can add alcohol if you want.) We always had it every New Years Eve right at mid-night when I was growing up... it's a tradition. Even your kids can make it, it's so simple and tasty!!

    Recipe #146954

    In Greece, on New Year's day, after lunch, the father traditionally cuts into this rich cake. It has the year written on the top with almonds, and there is a coin inside the cake. The lucky person who gets the coin is given a gift of money to start off the new year. The recipe is from The Foods of the Greek Islands cookbook written by Aglaia Kremezi.

    Recipe #134803

    This is one of our favorite dips, especially when it is crab season, like it is now. From ''Everyday Celebrations'' by Donata Maggipinto *NOTE* This recipe was adopted in a whirlwind open adoption in September of 2006. I haven't had the opportunity to make this recipe but when I do I will update!

    Recipe #149558

    We like to make these every New Year's Eve. Adapted from a recipe that once aired on a holiday special on Food Network, but truly altered to our tastes. I found that it isn't necessary to use vats of oil for these. We started serving these with sour cream and salmon after eating them this way in restuarants in Germany. Cook time is approximate per panful. Serving amount is also a guess - I have never counted how many this makes. Usually, they are gobbled up as fast as I can get them onto the platter.

    Recipe #78942

    3 Reviews |  By Dwynnie

    This is a Sangria that I make every year when we have people over for New Year's Eve. I think that it is better than some of the Sangrias I have had at restaurants! (Please also see my "New Year's Eve White Sangria" as well!) Note: This was updated with new measurements 11/23/2006 when I stopped eye-balling and really measured! Note 2: I was out of Grand Marnier and substituted 1/4 cup of Chambord and the flavor may have been even better!

    Recipe #169027

    5 Reviews |  By Dwynnie

    This is a Sangria that I make every year when we have people over for New Year's Eve. I think that it is better than some of the Sangrias I have had at restaurants! (Please also see my "New Year's Eve Red Sangria" as well!)

    Recipe #169028

    Recipe #7830

    This is a great soup for New Year's eve or day (or, anytime really in the colder months). When it is cooking, mmmmmmmmmm -- what a fabulous fragrance fills your home! My husband & I adapted a recipe we found on Epicurious - and really, it is totally different but just as good as their version (which had ham & collard greens), if not better!

    Recipe #149939

    These yummy treats are great for parties year round or for a treat at your coffee table anytime!

    Recipe #142441

    These appetizers are SO good, you will want to serve them any time of the year!

    Recipe #134890

    1 Reviews |  By khaught

    Rookie Cookie's Recipe obtained from Mini Page by Betty Debnam. Found this recipe in the local newspaper. Wanted to share it because it reminds me of a recipes I used to make with my late grandmother-in-law.

    Recipe #92951

    3 Reviews |  By basia1

    Greek New Year Bread is traditionally cut at midnight on New Year's Eve. After baking, a coin is inserted through a slit in the base. The person who finds the coin will have luck in the New Year. Long ago the coin used to be a gold one, then later a silver coin was used. These could be incorporated into the dough before baking. Nowadays because of the nickel content of coins it is undesirable to bake a coin in the cake. From: "The Complete Middle East Cookbook" by Tess Mallos ISBN: 1 86302 069 1

    Recipe #54424

    Just as good as any restaurant...

    Recipe #20240

    Very good! Makes a lot of treats.

    Recipe #18321

    6 Reviews |  By MsPia

    I got this recipe from a Kikkoman booklet. I made it for the first time around 1993 and it was so good I never tried another fried rice recipe ever since.

    Recipe #228886

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