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    You are in: Home / Cookbooks / My 1-2-3 Hit Wonders
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    147 recipes in

    My 1-2-3 Hit Wonders

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    This is my new favorite pasta recipe. I've made it about 10 times the last few months because it's so easy and so good. It's adapted from a grocery store recipe. It's great even without the chicken. You can add onion to this also by sauteing some in the olive oil before adding the tomatoes. Please use all fresh ingredients for the best results.

    Recipe #432820

    This was inspired by RSC#10 ingredients. Making a drink seemed liked the hardest category so I took the challenge. I found another recipe that used barley in a drink and went from there. I also wanted to enter a Vegan recipe and succeeded with this. It was an adventure! Enjoy this healthy earthy delight.

    Recipe #243273

    Another recipe from "The Philippine Cookbook". Haven't tried it yet but am sure it's tasty! Serve with sticky rice.

    Recipe #196310

    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”. I think any berry fruit tea should work for the forest fruit tea. Will keep for several days in the refrigerator. *Editing after Mikekey's review...I'm not sure if this is supposed to be a weak tea or not but I'm sure it's easily adjusted to taste. (Lesser amounts of tea are original.)

    Recipe #306818

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

    Recipe #308053

    This sounds different!

    Recipe #206812

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

    Recipe #305987

    This is from "Herbs and Spices the Cook's Reference" by Jill Norman. This light soup is made in the Cantonese manner. Any fine-textured fish in the flounder/sole family can be used.

    Recipe #253501

    Adapted from: "Vegetable Soups from Deborah Madison's Kitchen". "I absolutely adore this soup. It's a meal in a bowl that's just filling enough, plus you can have it on the table in less than thirty minutes. The liquid that comes from cooking the quinoa is so tasty that it becomes the chowder's broth. The only caveat about quinoa is that it's important to rinse it very thoroughly in plenty of water before cooking to rid it of any traces of the slightly bitter saponin that naturally coats the grain. Mostly this has been done for you, but a good rinse is extra insurance. Otherwise, quinoa is perfect: a light, highly nutritious, quick cooking grain. And this chowder is perfect for summer--or any time of the year."

    Recipe #254674

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

    Recipe #306830

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

    Recipe #309586

    From: "Complete Home Bartender's Guide" by Salvatore Calabrese. "What more can I say about this drink? It brings on moments of creamy passion."

    Recipe #255328

    From “The Africa Cookbook Tastes of a Continent” by Jessica B. Harris. Sudan.

    Recipe #305967

    From: “The Africa Kitchen” by Josie Stow and Jan Baldwin. Imfulafula when translated means river river. It has been given this name because apparently after drinking a couple of glasses you have the courage to cross any flowing river. Be careful that the imfulafula doesn’t expode on you!

    Recipe #307312

    From: “The Africa News Cookbook, African Cooking for Western Kitchens”. This recipe produces a strong concentrate that can be diluted with equal parts water or sparkling water for drinking, but many people like it just as it is, over ice.

    Recipe #309635

    From: "Whole Grains Every Day, Every Way" by Lorna Sass. "In this elegant soup, a refreshing cucumber-yogurt puree forms a moat around a mound of brightly seasoned bulgur. It's the perfect light lunch in the dog days of summer." *Time does not include time to cook bulgur or chill.

    Recipe #257038

    Adapted from: 660 Curries by Raghavan Iyer. Great book! I really enjoyed this made mild but would increase the spices. If you like it hot but don't have fresh peppers, use crushed red pepper flakes.

    Recipe #302296

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

    Recipe #306307

    Adapted from: "Vegetable Soups from Deborah Madison's Kitchen". "Barley is a thirsty, thirsty grain. It can drink up to around four times its volume in water--or the soup liquid--so I strongly suggest a two-hour soak before cooking so that you end up with soup rather than a barley dish. Of course you can always thin a thickened soup with water, but flavor is lost when you do that. If you don't have time for a soak, at least cover your barley with hot water while you prep everything to give it a a head start."

    Recipe #254675

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