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    From David Thompson’s book, Classic Thai Cuisine. A very filling dessert, this is typical of the sweet snacks available from the street hawkers that abound in Thailand. Should the mixture clump while cooking, just remove the pandanus leaves, whirl the mixture in a food processor and then return to the pot with the pandanus leaves. NOTE: Pandanus leaves (bai toei horm) are leaves used in desserts and occasionally in savoury cooking. Their flavor, released only when subjected to heat, is woody and nutty. Available from Asian food stores. If fresh is unavailable, by all means, use frozen. Although they are not as fragrant as the fresh, they are a better alternative than the essence that is available in small glass bottles.

    Recipe #505668

    From Lora Brody’s cookbook, Plugged In, another of my favorite cookbook authors. She says, “This popular dish is Thailand’s answer to pasta primavera. All the ingredients can be found in gourmet or Asian specialty food shops.” Cook time doesn’t include the ½ hour soaking time for the noodles because you can be preparing everything else while that is going on!

    Recipe #505650

    From Sarah Ainley’s book, The World’s Best Recipes, Caribbean section.

    Recipe #504644

    From Sarah Ainley’s book, The World’s Best Recipes, Caribbean section. “This dessert is a delicious family favorite. A richer version can be made with fresh cream instead of evaporated milk. It can also be made using other dried fruit – mango is particularly good.” Cook time does not include the 30 minutes standing time.

    Recipe #504640

    From Sarah Ainley’s book, The World’s Best Recipes, Caribbean section. “When plantains are yellow, they are ripe and ready to enhance most meat, fish or vegetarian dishes. The riper the plantain, the darker and sweeter they are.” The amount of oil is just approximate; use just what you need to get the plantains fried.

    Recipe #504639

    From Sarah Ainley’s book, The World’s Best Recipes, Caribbean section. TIP: you may need to use two limes, depending on their size and juiciness. Or, for a less sharp flavor, use lemons instead. Cook time doesn’t include several hours/overnight marinating time.

    Recipe #504287

    This recipe is based on one from Jude W. Theriot’s book, La Meilleure De la Lousiane (The Best of Louisiana). My DH and I purchased this brilliant cookbook at the Pirates of the Caribbean gift shop at Disneyland. This recipe is credited to Jude W. Theriot. The recipe really calls for Accent, which is monosodium glutamate; I’ve offered up creole seasonings as my own personal substitute. Prep time doesn’t include the overnight refrigeration time.

    Recipe #503927

    This recipe is based on one from Jude W. Theriot’s book, La Meilleure De la Lousiane (The Best of Louisiana). My DH and I purchased this brilliant cookbook at the Pirates of the Caribbean gift shop at Disneyland. This recipe is credited to Bunkie Chamber of Commerce, Bunkie, Louisiana.

    Recipe #503913

    This recipe is based on one from Jude W. Theriot’s book, La Meilleure De la Lousiane (The Best of Louisiana). My DH and I purchased this brilliant cookbook at the Pirates of the Caribbean gift shop at Disneyland. This recipe is credited to The Mississippi River Company, Shreveport, Louisiana. I bet they have the best company holiday parties!

    Recipe #503897

    From H.F.Ullmann’s cookbook, Culinaria Greece. The recipe doesn't indicate how many servings, so I'm going to suggest it serves 8 based on the amount of beef and olives. Serve with white bread.

    Recipe #503727

    From Sarah Ainley’s book, The World’s Best Recipes, Caribbean section. “This dish was brought by East Indians to the West Indies.” Prep time doesn't include the 1 hour the lamb cubes marinate.

    Recipe #503716

    From Sarah Ainley’s book, The World’s Best Recipes, Caribbean section. “This dish would be perfect for supper, served on a bed of noodles or with boiled plantains.” Prep time doesn’t include 30 minutes marinating time.

    Recipe #503711

    From Sarah Ainley’s book, The World’s Best Recipes, Caribbean section. “A smooth and luscious soup, so easy that you will make it with delight, over and over.” You may also use frozen spinach; if you’d like to substitute milk for the cream, use half stock and half milk.

    Recipe #503710

    Based on a recipe from Otava’s book, New Flavours from Finland.

    Recipe #503565

    Based on a recipe from Anna-Maija’s and Juha Tanttu’s book, Food from Finland. Short of knowing a fisherman, I get my salmon for this from a reliable sushi-grade fish monger. In Portland, Maine, this would be Brown’s Trading Company. If anyone in Maine knows of another reliable source, please let me know!

    Recipe #503144

    From Taimi-Previdi’s cookbook, The Best of Finnish Cooking.

    Recipe #503114

    From Family Circle magazine, June 2013 issue. It says, “Chilled fruit soups are perfect for hot days when you want something light. This pretty puree of melon, mint and yogurt is a great summer appetizer – and a breeze to make.” Cook time doesn’t include several hours of refrigeration time.

    Recipe #499865

    From Sunset’s Casserole Cookbook. The intro says, “With their succulent treasure of bone marrow, braised veal shanks simmer to perfect tenderness in a delicate, wine-flavored chicken broth. Their sauce is flavored with gremolata – the unusual combination of lemon, parsley, and garlic.” My DH and I really enjoy this dish.

    Recipe #499602

    From Sunset’s Casserole Cookbook. A simple dish my DH and I enjoy.

    Recipe #499287

    From Mexican Cooking at the Academy, California Culinary Academy. Sopaipillas are golden-fried puffs of dough. In new Mexico where they are popular, they are usually eaten with honey, as suggested here. Sopaipillas are also good served with soups, and at brunches, parties, and buffets. My DH and I love this recipe. Great to serve with Mexican food. We fill them with honey and sometimes make a salad in them with lettuce, tomato, avocado, salsa, and sour cream. Yummy! Cook time doesn't include 1 hour rest time.

    Recipe #498434

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