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    You are in: Home / Cookbooks / Unreviewed :(
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    30 recipes in

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    All of my recipes that haven't been reviewed yet.
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    From the New German Cookbook by Jean Anderson and Hedy Wurz. Posted for ZWT6. What could be better than bacon and pears with green beans!

    Recipe #424940

    Another recipe from Guam. Forget potato chips, try these instead!

    Recipe #458013

    From 'Swedish Food", the little red cookbook that my mother always cooked the traditional dishes out of. I must confess that it's never been one of my favorites, but my parents adore it and always serve it with recipe #367918, which is one of my favorites. My mother says the proper name, in Swedish, for this dish is Janssons Frestelse. Posted for ZWT6.

    Recipe #424370

    Adapted from Cooking Light, Jan/Feb 2012. Their recipe was very good, but I felt that it needed a few things, so this is my take on it. Still fairly light, but more flavorful. Their recipe says 4 servings of 1 cup each, but I got far more than that so I'm calling it 6 servings.

    Recipe #483357

    From the Weight Watchers New Complete Cookbook. This is a much lower calorie and fat version of a beloved classic, made in a slow-cooker! As written, it's very mild; so if you like it hot, you will need to add cayenne or chile flakes to taste. Cooking time assumes you will cook on low; if you cook on high time will be 5 hours.

    Recipe #480024

    From Food Network Magazine, November 09. I love mussels, and I love curry, so this has got to be a winner. I changed the recipe a bit to cut down on the heat, feel free to add more chile and curry paste if you like it spicier. This serves four as a main course, or 6 as a starter.

    Recipe #395917

    Adapted from the City Tavern Cookbook. If you like oysters, give this a try! You can make this ahead if you wish, through the cooking covered for 30 minutes. Cool and refrigerate, then cook the next day uncovered until the top is golden and the stuffing is heated through.

    Recipe #468865

    This is an adaptation of lazyme's recipe #249018, adapted to be made in the slow cooker for the French Love Affair Challenge in ZWT8. This was tested in a "new" slow cooker, which cooks at a higher temp than the older versions. If you use an older slow cooker, you may need up to 2 more hours of cooking on low to get the same result.

    Recipe #484045

    This is not actually a sauce, but an African stew originating in the country of Benin. It is thought that stews like this were the forerunners of the the Gumbo that is served today. Serve this stew over white rice for a complete meal.

    Recipe #455401

    Adapted from 'Great British Cooking' by Jane Garmey. This is a great spread to serve as an appetizer with toast or crackers.

    Recipe #484448

    Mussels are one of my absolute favorite foods- EVER! This is a completely different way to serve them. Prep time includes filling the mussel shells prior to serving. Posted for ZWT6.

    Recipe #428019

    From Emeril at the Grill. A very easy and traditional way to enjoy fresh sardines. Serve this with lots of crusty bread!

    Recipe #483193

    1 Reviews |  By IngridH

    From Just Bento.com This is a very simple beef recipe that I like to include in a bento box along with some rice and vegetables for an easy take to work lunch. I put the meat in the marinade the night before, then quickly stir fry it in the morning before packing into my lunchbox.

    Recipe #463105

    Found on Allrecipes.com. This looked interesting to me because I've never cooked with either cassava root or plantain, but all of the other ingredients are things I like.

    Recipe #456749

    This is adapted from the Just Bento Cookbook, by Makiko Itoh. Her recipe uses enoki and shitake mushrooms, and twice the sugar that I've called for here. I love this over brown rice in a bento box, but it's equally good straight from the pan over a bowl of whatever rice you love. While I've listed this as one serving, I have a fairly modest appetite and will serve this as two servings.

    Recipe #472328

    From Great British Cooking by Jane Garmey. This is a perfect dish for a cold, rainy night with a hot loaf of bread. You can make this ahead, since it does take some time; and it will be even better the next day. Just wait to add the sherry until you are reheating for service. I've loved Oxtail Soup since I was a child, and this version is a little more dressed up than the version my mom made...

    Recipe #484445

    I made this salad up when my sister called and said "lets BBQ at your house tonight!" and I responded "OK, I'll make a side dish". I wanted a pasta salad, with some vegetables in it, and I didn't want to go shopping, so everything in this dish was something I had on hand. Feel free to make subsitutions, according to your own tastes and what YOU have on hand when you need to make it. The only ingredients that I think are key are the pasta- use a small shape instead of a long noodle, and the oil-vinegar mix. Use whatever seasoning mixes are your personal favorites, I've listed the ones I used to give you an idea. The dressing may look really oily when you first mix it with the pasta, but the pasta will absorb a lot as it sits in the fridge, so don't worry. Chilling time is not included in prep or cooking time.

    Recipe #304201

    From Cooking Pleasures Magazine This is a vegetarian lasagna that can be made for OAMC. To add some variety, try using some wild or exotic mushrooms instead of plain button mushrooms. If you use portobellos, scrape out the dark gills before you slice them, or your sauce will discolor. Directions are included to either make 1 9x13 pan, or 2 8x8 pans.

    Recipe #330064

    Adapted from Cooking Light, December 2009. The original used salmon, and also included wilted spinach. Use whatever fish you like.

    Recipe #461208

    I've adapted this from Elizabeth Andoh's wonderful book Washuko. I love the flavors in Japanese food, and how simple most of the recipes are. This one is no exception; beautiful fresh fish, miso, mirin and sake. That's it.

    Recipe #472502

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