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    You are in: Home / Cookbooks / TOTM for May~Spring is in the Air
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    1318 recipes in

    TOTM for May~Spring is in the Air

    Topics included in this months cookbook: Artichokes, asparagus, cheesy casseroles, cheese's, cheesecake, chives, fondue, leeks, marinades, mushrooms, olives, quiche, ramps, rubs, rhubarb, salads, sandwiches, sauces, spring soups. Pages of interest I have saved in My Favorites include: Popular Cheese Varieties Popular Cheese Parings The Blue Cheese Family The Cheddar Family The Emmental Family Grating Cheese Hispanic Cheese Pasta Filata Spanish Cheese Specialty Cheese Trappist-Style Cheese Washed-Rind Cheese If you have an interest or need information please z-mail me and I will forward the information.
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    I put this together when we had excess asparagus, and my wife and I loved it, we are sure you will too! Anaheim chiles, onions, and white asparagus come together with chicken broth to make a tasty filling for quesadillas.

    Recipe #127887

    2 Reviews |  By TJW

    Fresh asparagus, ham, and cheese, rolled up in lasagna noodles, and smothered with béchamel sauce, and baked in the oven with parmesan on top. Unresistable! Very simple to make too. Be sure to use fresh asparagus, canned or frozen just won't cut it here.

    Recipe #218259

    From Jean Anderson's "The Food of Portugal" If you ate this in Portugal, it would be made with some wonderful local cheese. These recipe uses brie--a good substitute for those of us with no access to Portugese artisanal cheeses. This would be served with Pao Torrado, a kind of melba toast. Crostini from a baguette are just fine with this. Or if the brie is rich enough for you, try it on slices of cucumber.

    Recipe #185718

    11 Reviews |  By PaulaG

    Young tender baby greens, topped with slices of mellow ripe pears with a sprinkling of Gorgonzola and toasted pecans. The flavors are enhanced by the Honey Mustard Dressing. This salad goes well with pork or chicken.

    Recipe #155403

    5 Reviews |  By PaulaG

    ------Lentils are very versatile and packed with protein and fiber. This is delicious served over baby spinach or mixed greens. Developed for RSC #9.------

    Recipe #211512

    Delicious, lightly spicy frittata--great anytime! RR archived recipe. :) YUMMY!

    Recipe #217963

    From Tapas, my idea of a good brunch. Posted for ZWT3

    Recipe #230029

    5 Reviews |  By Rita~

    Uncle Bob's recipe Inspired me to make these. I made his Recipe #97757 and they were so good. I just wanted to kick it up a bit!

    Recipe #188164

    4 Reviews |  By Rita~

    This is a wonderful appetizer of Sweet juicy figs stuffed with a mixture of cream cheese, pine nuts, honey and the magic ingredient Amarula Cream Liqueur (Bailey 's can be used in it's place. Then lovingly wrapped in Proscuitto!

    Recipe #186844

    7 Reviews |  By Rita~

    You have the sweetness from the figs and raisins the tangy creamy herby cheese "Balsamic Herbed Marinade for Goat Cheese recipe #51647" or store bought and the crunch from the nuts. What more can I say! This summer I want to try this grilled I'll let you know how it is.Well I did make it and I did enjoy it!I found the crunchy, creamy filling pretty good and the leaves gave it a chewy, salty texture. I made 25 stuffed grape leaves and used 1 tablespoon of the filling for each. I think less would make it just to leafy. I'd say a grown-up, tasty, healthy treat! Take a look under my photos and you can see step by step on how to roll them. Check here for step x step photo http://www.recipezaar.com/bb/viewtopic.zsp?t=250725

    Recipe #84883

    4 Reviews |  By Rita~

    Grilling carmelizes the sugars and gives the figs a smoky taste. Use as a garnish, condiment to pork or chicken. Top a salad. A nice way to start or end a meal.This can be pan fried as well.

    Recipe #68915

    2 Reviews |  By Rita~

    Yummy, squeaky and salty! A must try! Grilled cheese and olives! You can serve with wedges of pita as an appetizer or straight off the skewers.

    Recipe #142458

    16 Reviews |  By Rita~

    Made this Spanish flair wrap for breakfast. Great for a brunch or snack. Has a slight spiciness with a creamy feel from the eggs and cheese. Serve with salsa.

    Recipe #94626

    Light, golden cube-shaped croquettes with a warm, silky Gorgonzola cheese center. This is served at Arola restaurant in Barcelona, Spain. Prepare ahead, these must chill 3 hours.

    Recipe #160419

    I love frittatas cause they can be made several hours in advance and served later in the day, at room temperature - when I think they taste best.

    Recipe #62793

    Rumor has it that the second Zaar World Tour is starting soon and I'm quickly trying to post recipes in preparation for the next international eat-a-thon (Hee hee). Not sure if you would consider this more Spanish or Mexican. For those not familiar, Manchego cheese is a golden sheep's milk cheese native to Spain which comes in three forms based on aging. For this recipe, the two younger varieties would work best. Be sure to use a cured (not fresh) chorizo. You can make these using full sized tortillas or on tiny ones for a delicious appetizer. (10/18: I have updated the directions to make this a bit clearer.)

    Recipe #168053

    A quesadilla from Basque - that more closely resembles an ultra thin crust pizza. The combination of roasted peppers and goat cheese accented with fresh herbs is just wonderful in this meal. I've enjoyed this several times but recently thought to post it as 'Zaar begins to celebrate spring. You can serve this a nice lunch or cut into smaller pieces as an appetizer. 245 calories, 8g fat

    Recipe #164643

    2 Reviews |  By Geema

    Turkey chorizo was my inspiration for this omelette. I had one sausage left and decided to create something special for my husband's breakfast. You can add other veggies to this basic recipe using whatever scraps you have in your fridge.

    Recipe #203453

    A potato and egg omelet served at tapas bars. Posted for Zaar World Tour III.

    Recipe #228835

    This outrageously rich sauce, flavored with salty, nutty Manchego, gets poured on sautéed cauliflower and baked until it's golden and bubbling. MAKE AHEAD: The gratin can be prepared through Step 4 and refrigerated overnight. Bring it to room temperature before baking.

    Recipe #133105

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