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    530 Recipes

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    Adapted from Barbecue USA. The soy and vinegar sauce is traditionally served with chicken and pork, the coconut sauce with seafood and poultry, and the lemon sauce with fish. Note on the yield: the coconut and lemon sauces each make 1 1/2 cups; the soy and vinegar makes 1 cup.

    Recipe #455051

    This is a whole-egg mayonnaise with fresh garden flavors and a hint of mozzarella. It's good on sandwiches or salads, and excellent with tuna. If made according to instructions, this should be a fairly thick mayonnaise. Make sure to drain the pimientos well, and add the oil very slowly. Please don't add any additional eggs, or this won't emulsify correctly.

    Recipe #384215

    Adapted from Best of Scandinavian Cooking. Posted for ZWT6.

    Recipe #423604

    Adapted from Christmas: a Cook's Tour. From Ghana.

    Recipe #455042

    Adapted from The African Kitchen. Good with lamb.

    Recipe #454994

    Adapted from Pan American's Complete Round the World Cookbook. Posted in answer to a request. This may be served hot or cold.

    Recipe #476856

    Alexander Dumas is best known for writing such novels as The Three Musketeers and The Count of Monte Cristo, but he also traveled and wrote about food. This recipe was adapted by Steven Raichlen to add a traditional Georgian spice mix. If you can't find sumac, leave it out. The software does not accept dried marigold, so I have substituted turmeric. From the Barbecue Bible. Prep time includes 1 hour marinating time.

    Recipe #465603

    This is Enola Prudhomme Prather's recipe from the Prudhomme Family Cookbook. Posted by request for ZWT 5.

    Recipe #373391

    This is from Prairie Home Cooking. It keeps 2 weeks in the refrigerator.

    Recipe #391874

    This is actually chop suey, not the macaroni casserole that is called American chop suey in some places. Adapted from Good Housekeeping's Hamburger and Hot Dog Book. Serve over rice.

    Recipe #466063

    Butterscotch as in butter and Scotch! I got this from the Driscoll's website. It's a flaming sauce meant to be served over ice cream or cake. It's impressive to watch, but be very careful when lighting the Scotch.

    Recipe #417230

    Another recipe for the popular Peruvian street food. Adapted from Pan American's Complete Round the World Cookbook. Prep time does not include overnight marinating time.

    Recipe #469533

    Adapted from Pan American's Complete Round the World Cookbook. Posted for ZWT6.

    Recipe #423595

    From Breads of the World. Posted for ZWT6.

    Recipe #423218

    The title is not a misspelling. This was the 3rd place winner in the Pillsbury 7th Grand National senior contest, created by Mary Suciu. Adapted from the Pillsbury 7th Grand National Cookbook, from 1956. Shortening may be substituted for half the butter. Prep time includes chilling time.

    Recipe #456600

    Aurelio's sauce has been a family secret since Joe Aurelio opened his first restaurant in Homewood, Illinois, in 1959. Some people call the sauce sweet, but I would describe it as mild and tomatoey. There is some controversy over whether the sauce actually contains beer or not. This is the recipe we have found to be closest to the original. If you don't wish to use beer, a little malt extract will add the same flavor. Thanks to HandsomeG and Gaga at pizzamaking.com for some clues that led me to create this recipe.

    Recipe #409963

    This is called a sopa seca or dry soup, but it isn't really a soup. You can turn this into a one-dish meal by adding some chopped ham or chorizo and some peas. From Elena's Secrets of Mexican Cooking.

    Recipe #370377

    This is an adaptation of recipes from two sources, Whats4Eats.com and Time/Life Foods of the World. Fresh peas may be substitutes for frozen. This dish requires some advance preparation. Prep time does not include marinating time.

    Recipe #454774

    From Dom DeLuise. You could also make this with asparagus, broccoli, or other vegetables.

    Recipe #392433

    Adapted from Kitchen of Light. The original used unsalted butter, but I prefer salted. If you do use unsalted butter, adding a pinch of salt might be a good idea. I do not recommend a nonstick pan for this dish.

    Recipe #478829

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