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    530 Recipes

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    This uses cooked lamb, so it's a good way to use up the leftovers from that roast. It can also be made with chicken. Adapted from Sam Choy's Polynesian Kitchen. I don't cook carrots with lamb, but I've left it in in case you choose to make this with chicken.

    Recipe #477938

    From Riana Mahe. Adapted from Sam Choy's Polynesian Kitchen. As a substitute for a deep pot, this will sometimes be baked in a large coffee can, using foil as a lid. Prep time includes rising time.

    Recipe #477937

    This is quite a bit different from other honey orange butter recipes here; it calls for the juice to be cooked down into a syrup. Adapted from Sam Choy's Polynesian Kitchen. My preference is to use salted butter for more even salt distribution. Prep time is time to prepare the orange syrup; cook time includes chill time.

    Recipe #477936

    Adapted from Pan American's Complete Around the World Cookbook. Amount of honey may be adjusted to suit your own taste. Times do not include chilling time.

    Recipe #477910

    Adapted from Pan American's Complete Round the World Cookbook. I've reduced the cooking time from the original recipe.

    Recipe #477909

    Adapted from Pan American's Complete Around the World Cookbook. Prep time includes overnight soaking of beans.

    Recipe #477907

    Adapted from The Complete Round the World Cookbook.

    Recipe #477906

    Vegetable stew adapted from The New York Times Cookbook. I call for vegetable broth here; the original said "bouillon."

    Recipe #477904

    Adapted from the New York Times Cookbook. You can also use 6 individual serving plates.

    Recipe #477903

    Adapted from the New York Times Cookbook. Any cut of venison may be used for this recipe.

    Recipe #477901

    Adapted from the New York Times Cookbook. The original lists the first ingredient as "fat."

    Recipe #477900

    Adapted from the New York Times Cookbook. Oil or butter may be substituted for the shortening.

    Recipe #477899

    This is really more potatoes cooked in a sauce than it is a stew. Adapted from Pan American's Around the World Cookbook. The original calls for either chicken fat or butter; your choice.

    Recipe #477701

    Moreton Bay "bugs" are really slipper lobsters, similar to rock lobsters. This recipe uses lobster tails instead. Adapted from the Barbecue Bible, which misspells it "Morton."

    Recipe #477699

    This is one of the sauces traditionally used to accompany grilled steak in Barcelona. Adapted from the Barbecue Bible. May be made 4 hours in advance; if refrigerated, bring to room temperature before using. Cook time is standing time.

    Recipe #477694

    Not all Mexican salsas are fiery. If you can find piloncillo, use that; otherwise dark brown sugar is fine. Serve with grilled foods. Adapted from Elena Zelayeta. Cook time is standing time.

    Recipe #477527

    Adapted from The Food of Spain and Portugal. Chicken, pork or rabbit can also be cooked this way.

    Recipe #477525

    Please do not substitute red peppers. Adapted from The New Spanish Table. This can be served as a tapa or side dish.

    Recipe #477524

    This uses raw cauliflower. Adapted from Elena Zelayeta. I don't salt salads, so I've made the salt optional. Cook time is chilling time.

    Recipe #477523

    Adapted from The New Spanish Table. The original uses 4 pimientos choriceros, a dried Spanish pepper. I've used the recommended 3 anchos as a substitute.

    Recipe #477520

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