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    You are in: Home / Cookbooks / The Unchosen
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    275 recipes in

    The Unchosen

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    These are my attempt to make a chocolate version of Mexican Wedding Cake cookies. (My son named them.) In my experiments I felt that using half butter and half margarine made for the best texture, but you can of course use all butter if you wish.

    Recipe #511252

    For use in recipes that call for Asian fish sauce. Adapted from Cook's Illustrated Magazine, March/April 2013.

    Recipe #499905

    This is posted in response to a request. Adapted from http://recetasdepanesymuchomas.blogspot.com/2011/04/pan-chuta.html and translated by the wonderful Jostlori. I am including both US and Metric measurements. The name means "Pulled Bread." If you have trouble finding Chirimoya extract, you can get it here: http://www.silvercloudestates.com/product/Chirimoya-Cherimoya-Extract-Flavor-Flavoring-Natural-751.aspx .I'm not sure how much this makes, so I'm just guessing at the number of servings. Prep time includes rising time.

    Recipe #498476

    Serve this as a cooling contrast to curry or other spicy dishes. Adapted from The New York Times Cookbook. Although the book suggests substituting 1 teaspoon ground ginger for the fresh, I don't recommend this, as the taste will be completely different. Cook time includes chilling time.

    Recipe #490171

    Serve with barbecued foods. Adapted from The New York Times Cookbook. Cook time is chilling time.

    Recipe #490174

    Adapted from The Complete Round the World Meat Cookbook. You can also make this with round. Water can be substituted for beef broth.

    Recipe #489915

    Adapted from The Complete Round the World Meat Cookbook. I think you could probably omit pouring the oil over the top, unless it looks terribly dry.

    Recipe #489913

    Adapted from The Complete Round the World Meat Cookbook.

    Recipe #489914

    Adapted from Gourmet Magazine, December 1979. The recipe is credited to a reader, John Lynch-Staunton, who says that his father was served a similar dish on Prince Edward Island during WWII.

    Recipe #488884

    This is another recipe for "green" borscht; that is, borscht made without beets. Adapted from The Complete Round the World Meat Cookbook.

    Recipe #488811

    Adapted from Mexican Family Cooking. This is best if the vegetables are chilled.

    Recipe #488397

    Not all Mexican food is spicy hot. This ceviche contains mayonnaise and is not very tart. Adapted from Mexican Family Cooking. Be sure the cilantro is completely dry before you measure it; if it is wet it will pack down and you'll get far too much.

    Recipe #487529

    This quick bread has a biscuit base with a cheesy topping. Adapted from 240 Delicious Ideas from French's. There is no publication date on this book, so if anyone knows when it came out, please let me know.

    Recipe #487284

    Alan King, with assistance from Mimi Sheraton. Adapted from Is Salami and Eggs Better Than Sex? (Answer will be given upon request! :) ) I've estimated some of the ingredients and cooking times. Alan King says this is one serving, but it's pretty big, and I think it could easily serve two.

    Recipe #487266

    Adapted from House and Garden's New Cookbook. Times do not include time for the beans to soak.

    Recipe #481990

    Adapted from House and Garden's New Cookbook.

    Recipe #481985

    A simple tomato salad with cognac. Adults only! Adapted from House and Garden's New Cookbook. Cook time is standing time.

    Recipe #481983

    Serve with ham. Adapted from House and Garden's New Cookbook.

    Recipe #481982

    From Madame Fernande Garvin of the Bordeaux Wine Information Bureau. Adapted from The New York Times Cookbook.

    Recipe #481979

    Adapted from The New York Times Cookbook. Serve with rice..

    Recipe #481971

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