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    You are in: Home / Cookbooks / Recipes now apart of our Family
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    15 recipes in

    Recipes now apart of our Family


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    Found it a couple of years ago. Love lemon and this answered my crawing. Easy and quick to make

    Recipe #100374

    This is from the Canadian Heart and Stroke Foundation's website - haven't tried it yet, but wanted to post it here as I really wanna try it! I've tried some of the others from the site, and they're all pretty healthy and good! I think they'd be great in a tortilla or pita with some diced tomato and cukes...

    Recipe #425245

    2 Reviews |  By Nasseh

    This Egyptian recipe combines cooked rice with a spicy tomato sauce.

    Recipe #308520

    I copied and adjusted this recipe from a cookbook a long time ago. I make it every now and then when I get cravings for it and the kids love it as well. You can adjust the ingredients to your liking. I myself never measure anyway. You can use wide egg noodles, spaghetti or linguine.

    Recipe #365216

    5 Reviews |  By Linky1

    These were a big favorite growing up in Chicago. When I moved "up north" to Wisconsin I discovered that kolache were made here with a raised dough. These are more of a sugar cookie or shortbread base.

    Recipe #344964

    3 Reviews |  By Nasseh

    This is a simpler version of my recipe Recipe #320267. Peeled potato wedges can be added during step 3 when the chicken is turned over.

    Recipe #352812

    I love good tuna salad, so cool and refreshing in the summer. And tuna melts are good all year round! This is a quick and easy recipe, but it's my favorite.

    Recipe #160925

    This recipe is taken from Emeril Lagasse's book - 'From Emeril's Kitchen'. The preface to the recipe states "This spicy Portuguese sauce is an awesome addition to any dish. Serve it as a condiment for seasoning soups or other pasta dishes to totally kick them up." The Portuguese had a huge influence on African cooking. Posted for ZWT. *Cooking time includes storage/wait time in fridge.*

    Recipe #369728

    This is a healthier version than most refried bean recipes. You can make this vegetarian by using all water.And the best part of all it cooks in the crockpot! This is adapted from allrecipes.com

    Recipe #234919

    White fish fillets cooked with stock on a bed of chopped vegetables. From the Prudhomme Family Cookbook. Although Paul Prudhomme insists that only fresh fish be used in this recipe, I have had good results using frozen fish. Any white fish can be used. If you don't have seafood stock, substitute chicken or vegetable stock. Serve this over cooked rice.

    Recipe #369170

    This is a yummy recipe by Rachael Ray. This recipe calls for English cucumber but I think you could substitute a regular one. It also called for salt and pepper which you can add on your own.

    Recipe #295982

    This is perfect for a low carb meal. I took this from a Cabohydrate Addict Cookbook.

    Recipe #298525

    This is a very simple attar (syrup) recipe used with many middle eastern/ Palestinian desserts!!

    Recipe #322374

    The fillings for bourek really are endless, I love the traditional ground lamb & parsley, the prawn & bechemel, potato & cheese........the list goes on. Here I combined ground chicken with fresh coriander & a little preserved lemon for a delicious fried snack. You can freeze these bourek easily & when you come to cook them, allow to 1/2 thaw before deep frying. You can also shallow fry them in a frying pan about 1" deep in sunflower or vegetable oil. Bourek are wonderful whenever, but really they are a Ramadan essential in any Algerian household. (If you are new to making bourek & rolls, here is a step by step -in photos- demo for you: http://radiancerecipes.com/chinese-springrolls/)

    Recipe #385942

    This is AMAZING! Use any brand of non-alcoholic beer. This would probably be awesome for shrimp, veggies and anything you want to batter and fry. Trust me, this is delicious and some of the best fried fish. (and I have had some good fish frys on the east coast.) Enjoy!

    Recipe #344631


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