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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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    From: "The Bean Cookbook" by Norma S. Upson (1982). Hearty and filling. Brown rice usually takes about 45 minutes so I'm including that in the cooking time. *If you would like some heat or a chile flavor consider adding tabasco, jalapenos or diced mild green chilies. I just made this with salsa instead of tomatoes and added black pepper. I was very pleased with the results. A simple flavored hearty meal. I'm used to mexican dishes having cumin and it may work with this but I liked it being different and it may appeal to people who don't like cumin. I think black olives and bell pepper would be good in it too. Some people may also want to add layers of cheese but I was really surprised at how good it was without it. To cut down the fat more you could cook the onions with the ground beef and skip the butter.

    Recipe #265347

    This was inspired by two other wonderful hearts of palm recipes: recipe#170418 and recipe#236961. It's great smooth and creamy or chunky with the tomatoes and onion added. If you like heat add a minced jalapeno or cayenne pepper. It tastes close to regular guacamole but is healthier. Hearts of palm are full of nutrients and low calorie.

    Recipe #244078

    Vietnamese. From "The Little Saigon Cookbook". Great on salads, chicken, fish and spring rolls.

    Recipe #282797

    From: "Classic Vegetarian Cooking from the Middle East & North Africa" by Habeeb Salloum. From Palestine and Jordan regions.

    Recipe #257480

    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: "Classic Vegetarian Cooking from the Middle East & North Africa" by Habeeb Salloum. Arabian Gulf. See my Recipe#257499. Time does not include soaking chickpeas overnight. I'm sure canned chickpeas could be used to save time.

    Recipe #257630

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

    Recipe #257777

    From Martha Green's Cooking Things on our local public radio.

    Recipe #207264

    From: "Complete Home Bartender's Guide" by Salvatore Calabrese. "The name means "happiness" in Italian. This drink is refreshing."

    Recipe #255332

    From: "Complete Home Bartender's Guide" by Salvatore Calabrese. "The drink to go with the convertible when the top's down and the sun's shining."

    Recipe #255840

    From: "Skinny One-Pot Meals" by Ruth Glick. "Thick and hearty, this soup will warm you up on a cold winter day."

    Recipe #256044

    From Gourmet magazine. "Fried with parmesan coating, humble cauliflower takes on a whole new appeal in this salad; lots of parsley makes it aromatic and refreshing.

    Recipe #212141

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

    Recipe #309611

    From "Mr. Boston All-New Official Bartender's and Party Guide". Great book!

    Recipe #265903

    This is from Splenda's website. I thought it was very good and healthy too!

    Recipe #196644

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

    Recipe #310168

    My Mother has been making this for years from an old 1970's Family Circle Pies and Cakes cookbook. Cookbook's notes: "Crisp crust, velvety-smooth filling, creamy topping are all delectably chocolatey." Her notes: "Real good- favorite, very airy yet rich."

    Recipe #225294

    This is from "Herbs and Spices the Cook's Reference" by Jill Norman. This substantial omelette, something like a Spanish tortilla, is called a kookoo in Iran and eggah in the Arab countries. A tablespoon of barberries can be added to the filling. The omelette can be baked or cooked on top of the stove.

    Recipe #253500

    Made this up on a hot summers day. Originally I wanted to use frozen dark sweet cherries but didn't have enough so used frozen mixed berries. I'm sure almost any frozen fruit would be good: strawberries, mangoes, peaches, etc. You can also use your preferred type of lemonade but I like ones that use fresh lemon juice.

    Recipe #379992

    Here's a tasty recipe my Mother made up a few years back. I remember it being really good. She wrote her guess at the measurements down on a recipe card afterwards. Her note says it's great over pan fried sole fillets. It makes enough to top 4 fillets.

    Recipe #251802

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