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    You are in: Home / Cookbooks / No Photos!
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    63 recipes in

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    Recipe #53266

    4 Reviews |  By Elmotoo

    You will have more mayonnaise than you need. But that is good news, as it tastes great on all sorts of vegetables and on poached fish, and can be used to bind a chicken salad or as a sandwich spread.

    Recipe #55927

    Recipe #134685

    1 Reviews |  By Elmotoo

    Quebec snow crab is combined with broccoli, oven-poached and served on a sauce, nouveau cuisine fashion. This appetizer is the creation of Chef Denis Pelletier of Moulin de St. Laurent, a contemporary French restaurant located in an old stone mill in the village of St. Laurent on Ile d'Orleans. Ramekins can be filled ahead and oven poached at the last minute, or you can reheat the cooked flan in a microwave oven for about 2 minutes at Medium (50 percent).

    Recipe #134686

    Refreshing & spicy. Found especially for the recipe swap. I think champagne, wine or juice could be substituted for the Madeira or Sherry. The prep time doesn't include chilling time.

    Recipe #134689

    1 Reviews |  By Elmotoo

    An easy puddinglike Indian dessert.

    Recipe #135082

    3 Reviews |  By Elmotoo

    This is a great variation on a Eastern European Jewish Dessert or side dish.

    Recipe #135083

    2 Reviews |  By Elmotoo

    From Nepal, this looks like a fabulous dish for the World Tour. Mustard oil is an extremely hot, pungent oil expressed from mustard seeds and should be stored in the refrigerator and will keep for up to about 6 months. It can be used (sparingly because of the heat) in stir fries, salad dressings and marinades. Stone ground prepared mustard could be used as a substitute.

    Recipe #137031

    2 Reviews |  By Elmotoo

    A quick, light soup for cool days. Straight from Norway for the World Tour.

    Recipe #137035

    1 Reviews |  By Elmotoo

    A lovely French recipe for the Zaar World Tour... Tomato Mousse with hard boiled eggs

    Recipe #134684

    2 Reviews |  By Elmotoo

    The origin of this meal is actually from the Greeks of Constantinopolis. And therefore perfect for the Zaar World Tour!

    Recipe #134683

    3 Reviews |  By Elmotoo

    This Sephardic recipe looks fabulous so I am submitting it for the Zaar World Tour.

    Recipe #134681

    This recipe is from a wonderful cookbook called "From the Cook's Garden." It makes a sturdy homestyle bread with a hint of sweetness. I like mine spread with herbed cream cheese and topped with garden-fresh sliced tomatoes.

    Recipe #66058

    2 Reviews |  By Elmotoo

    Recipe by Tom Douglas. The icing for this cake is not a classic fondant, but an almost transparent powdered sugar glaze flecked with rosemary leaves and lemon zest. The rosemary is blanched first, to remove some of its pungency. For a less dressy cake, you could omit the fondant. Simply brush the cake with the lemon syrup and serve with sliced fresh figs or small bunches of grapes.

    Recipe #79641

    This is an adopted recipe. I did a bit of Googling and learned that it is a Polish cookie! The spelling should be 'bugija' and it means "liar's cookies" as in "Have you been eating the cookies?" "No! Honest, I haven't." "Then what is all that powdered sugar doing on your chest?" Bugia, or liar's cookies, leave a telltale trail. Nifty, huh? Enjoy!

    Recipe #80285

    2 Reviews |  By Elmotoo

    Recipe by Chris Schlesinger. In order for the flavor of the rub to really penetrate the meat, we removed the skin and most of the fat

    Recipe #106520

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