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    You are in: Home / Cookbooks / Starry Starry Night (Vincent)
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    11 recipes in

    Starry Starry Night (Vincent)

    If I could rate these higher, I would. These are our favorite recipes!

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    12 Reviews |  By Redsie

    Haven't tried it yet but it sounds great! It looks like a wonderful Summer meal! Let me know if you try it and I will post a review as soon as I get to make it!

    Recipe #130707

    I love salsa verde, so this is one of the ways that I like to prepare chicken. This dish serves up great with Spanish rice, and a green salad.

    Recipe #219692

    This recipe comes from a community cookbook from Lanark County that my friend Sandra gave me....This dish was submitted by Mrs. Chris Drew...and boy is it good...Hope you enjoy it as much as we did.

    Recipe #95740

    This recipe has been going through constant revisions in my private recipe files for more than a year. It is now ready for its debut.

    Recipe #199955

    This is the marinade I use for the chicken in my chicken lime taquitos, but it is so wonderful plain, I thought I'd post it separately. You can use any chicken pieces you prefer. This is just wonderful!

    Recipe #155699

    6 Reviews |  By PanNan

    This recipe is from a cookbook called Scandinavian Feasts by Beatrice Ojakangas. According to the author, this recipe is a Scandinavian favorite - each region, and each chef has their own variation. For example, in Southern Sweden, they often add sauteed yellow onion.

    Recipe #136925

    These are really good 'baked beans'. Especially for those who don't like their beans sweet.

    Recipe #71990

    Dress up that ordinary grilled chicken to create an exotic Mediterranean meal that will excite your family and friends. These 4 marinades will transform your menu into an international culinary delight. Whether you use whole butterflied poussins, game hens, broiler halves, chicken parts or boneless chicken cubes on skewers, you will find the following marinades intensely flavorful. Marinate the meat overnight in the refrigerator and bring to room temperature before cooking. If you like, thread blanched vegetables such as sweet pepper and onion chunks, onto skewers and cook alongside the chicken (or thread them on the same skewers). Serve the chicken with fresh lemon wedges and a traditional side dish or salad with bread or pitas and watch it disappear. Cooking times vary.I have been told the Egyptian marinade is especially good on whole butterflied squab (pigeon). I adjusted the amount of lemon juice in the Lebanese marinade if you love lemon, go for the 1/2 a cup.... if lemon is just "okay" stick with the 1/4 cup.

    Recipe #127262

    8 Reviews |  By Kim127

    Grilling the onions definitely makes this taste just a little bit better! Cook time reflects chill time.

    Recipe #86970

    This is a simple marinade for any beef cuts, the longer you marinate the more the flavour will soak into the meat. My carnivores (Little Miss (DD) and Hubby) really enjoyed it. I didn't mind it on chicken either.

    Recipe #222394

    I found this one while wandering the website of the Australian Vegetarian Society's website. It really reflects how modern Aussie cuisine has been influenced by other regions of the globe. Plan to try this soon but posting it untried for the Zaar World Tour. As presented it uses the original ingredients with my interpretation of how to prepare the dish. Cooking time is estimated.

    Recipe #142388


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