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    You are in: Home / Cookbooks / My Untried Recipes
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    28 recipes in

    My Untried Recipes

    My recipes which are not yet rated. Handy for Newest Zaar Tag.
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    An adaptation of a Cooking Light recipe. This is light and refreshing with a pleasing contrast between the sweetness of the orange and dressing, the licorice flavor of the fennel and the saltiness of the olives. Perfect for lunch or brunch. Since there is no dairy involved, this salad travels well.

    Recipe #197531

    The 2005 RecipeZaar World Tour has me in search of new recipes from regions around the world. This is an untried recipe from Cooking Light. I love the flavor that fennel introduces to any dish, including this elegant borscht. If you try it ahead of me, please let me know what you think.

    Recipe #135226

    Found this in Eating Well magazine and want to try it soon. Leaving it here for now so that my ZWT travel companions can try it as well.

    Recipe #173152

    Another recipe from the islands off the coast of Sicily using figs which grow in abundance and are harvested each September.

    Recipe #170469

    After buying barley malt for one dish, started looking for others that would use this somewhat unusual ingredient. If you don't have barley malt, you could substitute rice syrup, but you will loose a bit of flavor. The original recipes comes from www.wholefoodsmarket.com, but this submission includes my tweaks.

    Recipe #155537

    Posted in response to a request. This untried recipe is from Gundel's Hungarian Cooking. First published in 1934, this is a compilation of the best recipes of Gundel's, a then famous restaurant, and it's chef Gundel Karoly. The English translation is somewhat broken so I've tried to make it a bit clearer. I am posting the ingredients as they are listed, lard and all. Feel free to adapt as you see fit.

    Recipe #140950

    Recently began craving chocolate and went in search of recipes that might satisfy the urge without busting the points bank. This looked really good to me and worth sharing here. Have not tried it yet but plan to do so soon.

    Recipe #135946

    Molten chocolate cakes are just wonderful with their crispy exteriors and gooey centers. Unfortunately, that effect is usually achieved using lots of butter. Found this recipe in Cooking Light magazine and was thrilled that I could have my cake and eat it too. The original recipe called for pistachio nuts. While those offer a great color contrast, I prefer the flavor of almonds. Note that cooking time does not include 2 hour chilling time.

    Recipe #132449

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