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A hearty, chunky soup. Most of the cooking time is inactive simmering.
A rustic country cornbread. This is a savory version. Sweet versions have a syrup poured over them.
Serve with warm, crusty bread for dipping in the sauce.
You can make these as little triangles for a snack.
A sweet cake from the island of Sifnos.
I found this recipe on about.com and it says it's a lighter, vegetarian version of Moussaka. If you're making this dish ahead of time, you may do all of the steps except for making the béchamel sauce. That must be done right before cooking.
You may use a store bought pizza crust if you don't want to make the dough yourself.
These are from "How to Cook Everything" from Mark Bittman.Most of the time is spent on the rise.
A moist semolina cake.
Good side dishes would be sautéed spinach and rice pilaf.
Creamy Cajun Chicken Pasta
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