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    467 Recipes

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    A simple dish, healthy and satisfying.

    Recipe #116073

    I made this up tonight when I couldn't decide what to have for dinner. Take the ingredient measurements with a large vat of salt.

    Recipe #116002

    Recipe by Rick Bayless. This salsa comes into its own a few hours after it's finished, especially if left at room temperature. It can be made a day or two ahead, covered and refrigerated. Add the cilantro and onion shortly before serving. IHHDRO

    Recipe #115957

    Delicious served as a first course on a bed of greens. Adapted from, “California The Beautiful Cookbook.”

    Recipe #115855

    I know that this is a common recipe, but there are none quite like this on Zaar. As a vegetarian, I leave out the pork and livers and add something else; maybe shrimp, maybe vegetables. Risotto is endlessly adaptable, so don't be afraid to experiment! (You can, of course, include the pork and livers and I promise I will still speak to you!)

    Recipe #115638

    This is an adopted recipe I've not yet had the chance to try. Here's what the OP had to say about it: "I’ve also heard this referred to as “Vegan Tuna Salad.” I absolutely love this salad! I’m not a vegetarian, let alone vegan, but this is fabulous. I've been buying it from Whole Foods Market in their Deli section (expensive little 8 ounce containers) so I came up with this by reading the ingredients listed on the container! I love it with tortilla chips..."

    Recipe #115557

    A dash of cayenne added just before serving makes this soup.

    Recipe #115439

    Looking forward to summer to make this. Chill time is included in cooking time.

    Recipe #114986

    Chocolate turnovers. Mmmm. These would be good on Christmas morning or on Valentine's Day.

    Recipe #114849

    This is an adopted recipe. Here's what the original chef had to say about it: "This is a dish I learned to cook from my friend from Hyderabad, India. Don’t let the name fool you – its coconut, yes, but this is not like eating a Mounds candy bar – it’s not sweet at all. The powder is a condiment, served with buttered basmati rice and it is delicious. It’s Indian comfort food! I usually make a batch of the powder at the beginning of the summer and it lasts for a while. Serve the buttered rice combination with chicken or fish grilled on the BBQ – it’s delicious and people will ask you what this is – it is not a heavy coconut flavor at all! Dry roasted channa dal, coconut powder and the other ingredients are available at Indian grocery stores. You will need a food processor and a coffee/spice grinder. You could easily cut the recipe in half if you are afraid to make that much of a commitment. Naturally you do not have to make so much rice, but this will give you an idea of the proportion of rice to powder…for an individual serving, you can add a teaspoon or two of the powder to your buttered rice. Two cups of basmati rice will serve about 8 to 10 people – it’s relative. The powder recipe makes 5 cups. Prep time reflects the time it takes to make the powder."

    Recipe #114823

    Another healthy cookie from my files of healthy, and sometimes odd, cookies. This one has lots of options for adaptations (i.e., different flours so that those who are intolerant to wheat gluten can still make them and eat them).

    Recipe #114566

    In honor of St. Paddy's day, and also in honor of the giant can of clams I have sitting in my kitchen, I hereby post this recipe. :-)

    Recipe #114297

    Chocolate and peanut butter in layers, mmmm!

    Recipe #114062

    I received this in an email but have not yet tried it. I visited Austria several years ago, and did, of course try the desserts, which were fabulous. I am sure that this is no exception, especially if you love almonds! So, put on a Mozart opera and enjoy! Chill time is included in cooking time (there is no actual "cooking" that goes on here.)

    Recipe #113839

    I tried these cookies for my christmas baking this year and WOW-- they are excellent! They have a wonderful texture and great flavor. Be sure to grate lots of fresh nutmeg on top of the icing for optimum flavor. These do spread, so don't worry about making them into "sticks." They sort of come out looking like those commercially-produced Donut Sticks--about that width and length.

    Recipe #113466

    From Bon Appetit. Served this with a side of roasted salmon. Absolutely divine. I used a bit more stock than called for near the end of cooking time, just to make it a little creamier.

    Recipe #111092

    Yummy little lemony cookies. Perfect for the holidays. Posted on the Fine Cooking forums. Yield is approximate (I didn't count when I made these)

    Recipe #106458

    This is an adopted recipe. Here's what the OP had to say: "Due to a book and a movie with the same title this drink has gained notoriety in Germany. My parents used to make it on New Years eve."

    Recipe #105834

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