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I'm Ready for My Closeup

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Adapted from Kosher By Design.

Recipe #479513

Adapted from Arthur Schwartz's Jewish Home Cooking.

Recipe #479508

A spicy condiment paste used by Libyan Jews. This is a shortcut version. Adapted from The Book of New Israeli food.

Recipe #479510

Adapted from Kosher By Design. Store these in a single layer.

Recipe #479511

Adapted from Kosher By Design.

Recipe #479538

Adapted from Kosher By Design. Prep time includes marinating time. This can also be prepared on a grill.

Recipe #479540

Adapted from Kosher By Design.

Recipe #479539

Adapted from The Book of New Israeli Food, via jannagur.com.

Recipe #479542

Adapted from Kosher By Design.

Recipe #479544

Adapted from Kosher By Design. Prep time includes marinating time.

Recipe #479545

A pasta casserole using cooked chicken. Adapted from Favorite Recipes from America's Dairyland, which features recipes submitted by the residents of Wisconsin (no individual credits are given). For a facsimile copy of this book, go to this site: http://www.wisconsinhistory.org/turningpoints/search.asp?id=1536 I would use light cream or half-and-half for this dish. The original recipe calls for the cream to be scalded (heated to just below the boiling point), but I don't see the necessity for this. By all means do it if you like.

Recipe #480886

A basic, traditional soda bread with two untraditional variations. You can mix this up in the time it takes the oven to preheat. Adapted from The Ballymaloe Bread Book.

Recipe #481236

Adapted from Time-Life Foods of the World.

Recipe #481890

Adapted from Time-Life Foods of the World. This is a traditional accompaniment to tandoori meats. The meat is served on top of the salad and sprinkled with garam masala.

Recipe #481895

Lamb is more traditional, but you can substitute beef if you like. Adapted from Woman's Day Encyclopedia of Cookery.

Recipe #481900

Serve this with a salad and you have a great light lunch. Adapted from Aarti Sequiera, FoodNetwork.com. Leave the seeds in the pepper for a spicier dish.

Recipe #481908

Lurka means "boy." Log means "people." So these are "boy people" cookies, although I'm sure girl people will enjoy them, too! Adapted from The Spice Cookbook, which credits the recipe to the wife of one of India's delegates to the U.N.

Recipe #481967

Adapted from the New York Times Cookbook. Serve with rice and chutney or other condiments.

Recipe #481977

Adapted from The New York Times Cookbook. Serve with noodles. This can be made in advance and reheated.

Recipe #481974

Adapted from The New York Times Cookbook. Serve with rice..

Recipe #481971

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