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    Rookie Recipes

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    This is chef Ming Tsai's take on a traditional Thai dish. It's called crazy because of it's spiciness. You can always decrease the amount of sambal oelek if you don't like dishes too spicy (or increase it if you like it really spicy!). This recipe is perfect for a busy night. It's quick and simple to prepare. If you want to make this a one dish meal, I think you could probably stir-fry in some broccoli or peas, etc. Enjoy!

    Recipe #424648

    This is a really yummy bread. In my opinion, this bread is best served warm with the pineapple butter. Yum! You can half the amount of butter, if you don't think you'll be using that much. Recipe courtesy of Tyler Florence. Note: I like to toast the coconut before I begin this recipe so I don't have to wait around for it. Directions for this can be found at the end. **Also, coconut milk sometimes separates in the can, if this happens then just empty out the can into a bowl and whisk it to combine well. :)

    Recipe #456616

    Here is a delicious and very simple pesto recipe by Gwyneth Paltrow. It's great as a spread for good bread or crackers! I really love this quick and easy pesto. It's a winner!

    Recipe #455807

    Authentic and addictive. These work great as an appetizer for an Asian meal. The beet turns the noodles a beautiful pink color. *Note - You might want to wear kitchen gloves when you cut up the beet so your hands don't get stained!

    Recipe #424742

    This takes a traditional full English breakfast and gives it a healthier twist! Thanks to chef Jamie Oliver, you can get a full Monty in under 500 calories. It's actually a lot healthier than most pastries, muffins and croissants. Give it a go! *I have to admit that I used regular bacon instead of the Canadian bacon. Personal preference. It's up to you!

    Recipe #429949

    This is a great bean recipe, with it's origins in Africa. I really love the layers of flavor. The original recipe called for 1/2 Cup of peanut oil, but I just reduced it to 1/4 Cup, which I think is plenty. You can always cook the beans longer if they are not tender enough. Recipe by chef Angela Shelf Medearis. *Cook time does not include the overnight soaking of beans.

    Recipe #457028

    This is a wonderful grilling recipe from Bobby Flay. The salsa is delicious and complements the lamb chops so well. This makes a lot of salsa, which is how I like it. Feel free to halve the salsa recipe if you prefer. Since baby lamb chops are used, the recipe allows for 4 chops per person. I'm sure the salsa would be delicious over grilled pork or chicken, as well. Enjoy! *Prep time includes marinating in the refrigerator*

    Recipe #370216

    These oven baked fries are very flavorful. Fresh yuca (cassava) is really hard to peel so this recipe calls for frozen yucca. If you can't find frozen yucca, just use more sweet potatoes. Recipe is from Ingrid Hoffmann.

    Recipe #456718

    This is a French-inspired tuna salad sandwich, which is an adapted recipe from Sara Moulton. Cook time does not include hard boiling the eggs (you could do that ahead of time).

    Recipe #483149

    This Mediterranean marinade couldn't get any easier. I created it for the Zaar World Tour 6, in honor of our team, Zee Zany Zesty Cookz. (Cute, huh?) I personally think this marinade works best on a firm, white fish, ie. swordfish, etc... The capers and lemon, added while cooking the fish, complement each other so very well. I hope you enjoy! *Note - the amounts work well for about 6 fish filets. I haven't included the fish in the recipe, but did include instructions for how to cook your fish.*

    Recipe #427241

    This is a very basic polenta with the addition of fresh summer corn! It gives you a double hit of corn. Yum. You can cut the leftovers into squares and fry them topped with Parmesan. Recipe is courtesy of Gwyneth Paltrow. :) Note: You can make this even easier by using instant polenta, following the box directions, then adding the corn, milk, cream, salt, pepper and chives.

    Recipe #455808

    This is a very nice, creamy tomato soup recipe from Food and Wine Magazine. I like to make it in the summer with tomaotes from my garden. The gruyere toasts really make this recipe special, but the soup is delicious on its own. I especially like that it's a simple, quick soup with great flavor. Enjoy!

    Recipe #457998

    I found this recipe in an issue of Better Homes and Gardens, and decided to try it since I had all of the ingredients on hand. Wow, was I ever impressed by this simple recipe. The soup is flavorful, thanks to the rosemary (although my daughter actually likes it better without the rosemary - your choice to add it in or not!) and very hearty. Perfect for a cold winter day. The crispy carrots are optional but they really do take this soup up a notch. I like to make the crispy carrots first, but you could also start making them while the soup simmers. I could eat the crispy carrots all on their own!

    Recipe #472486

    A fast and easy recipe from Williams-Sonoma. We love the crsipy and light coating that the panko creates. There is also a dipping sauce. The choice is yours whether to dip or drizzle the sauce over the pork. Lovely served with rice and veggie or salad. Note: I like this pork on its own, too, without the sauce.

    Recipe #424647

    A flavorful side dish or vegetarian meal. I think it's a tasty way to use up those garden zucchinis! Credit due to Jeff Smith, a great chef. Read ingredients list and make sure to prep your rice and onions. Enjoy! Note: I use less of the spices than Jeff Smith - just a personal preference.

    Recipe #428296

    Traditional British fare. This is a pretty simple take on fish pie, by Jamie Oliver, which doesn't involve any poaching of fish or making a bechamel sauce. You can use whatever fish you choose. If you like your fish pie to be creamier, feel free to add a few tablespoons of creme fraiche or heavy cream. This is great served with a fresh, green salad or steamed veggies. Make it yours!

    Recipe #429951

    A Lebonese recipe from Jeff Smith. Rounds of eggplant topped with lamb in a flavorful sauce. You could serve this as a light main course, a side or even as an appetizer!

    Recipe #428160

    This is a Food and Wine staff favorite. This very flavorful recipe contains very common Middle Eastern ingredients. I would serve this with couscous. Recipe courtesy of Grace Parisi. Enjoy!

    Recipe #428341

    This is a really easy and quick take on spinach pie. It is without a crust, but you still get roughly the same yummy Greek flavors in a fraction of the time and effort. There is also a nice side of tomato salad included. Compliments go to the Food Network kitchens.

    Recipe #428354

    This is a super easy summer dessert that could easily be served to guests. The adult version includes cassis, a French liqueur. You could easily adjust this for kids by omitting the cassis. This idea came from Rachael Ray. Enjoy!

    Recipe #373339

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