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    530 Recipes

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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 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: .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

    Very easy--you don't even need a mixer. Prep time includes chilling time.

    Recipe #490194

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

    Recipe #490174

    Adapted from the New York Times Cookbook.

    Recipe #490173

    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

    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.

    Recipe #489914

    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 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

    This is the original, from-scratch recipe from Kit Carson's granddaughter, as given to Sam Arnold, original owner of the Fort Restaurant in Denver, Colorado. Adapted from Time-Life Foods of the World. Although there are many versions using cooked chicken and prepared broth, the original uses raw turkey legs and cooks them in seasoned water to make a savory soup. The avocado slices are Arnold's addition, so I have made them optional. If using frozen turkey, defrost thoroughly before cooking. Prep time includes time to soak the chickpeas (garbanzos). Carson City, the capital of Nevada, is named in Kit Carson's honor.

    Recipe #483078

    These are not really Chantilly, which are mashed. These are cut in thin strips, cooked in foil with cream and cheese. Adapted from Today's Woman Barbecue Cook Book.

    Recipe #482056

    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

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