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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

    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

    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

    Hard-boiled eggs in a spicy sauce. Adapted from the New York Times Cookbook. Serve with rice. Chopped peanuts, raisins, grated orange zest, chopped parsley, chopped onion, chutney and/or coconut may be used as accompaniment.

    Recipe #481968

    A Bengali dish that features turmeric without the other curry ingredients. Adapted from Woman's Day Encyclopedia of Cookery.

    Recipe #481901

    Adapted from Time-Life Foods of the World. Cook time is chilling time.

    Recipe #481897

    Adapted from Time-Life Foods of the World. Any firm white fish steak may be substituted for the halibut. When you measure fresh cilantro, make sure it is dry. If it is wet, it will pack down and you'll get too much.

    Recipe #481893

    If you want to reduce the pungency of the onions, soak them in cold water for a few minutes before using them. Adapted from food-India.com.

    Recipe #481888

    Adapted from Time-Life Foods of the World. Black mustard seeds are the same thing as brown mustard seeds. If you can't find them, you can use yellow ones, but the flavor will not be as strong. I listed the boiling water and the water used to cook the rice separately, for clarity. NOTE: you will need a casserole dish that is safe to use both in the oven and on the stovetop.

    Recipe #481886

    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

    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

    Adapted from The New Spanish Table. Prep time is the time to make the vegetable mixture, which may be prepared a day in advance.

    Recipe #477519

    Adapted from The Master Chef's Outdoor Grill Cookbook. Cook time is chilling time.

    Recipe #476858

    Ready, Set, Cook! Special Edition Contest Entry: Inspired by the piperades of the sunny Basque region of France and Spain, this easy oven omelet makes a perfect main dish any time of day. Or serve it cold or at room temperature for a delightful tapas snack.

    Recipe #474925

    This is a little sweeter than the other Coconut Bread I posted. It will be less sweet if you omit the raisins. Adapted from Electric Bread. Time will vary according to your machine

    Recipe #471823

    This recipe comes from a goofy old cookbook called "Wolf in Chef's Clothing, the Picture Cook and Drink Book for Men." All the recipes in the book are done in pictures, but I've translated them into words for you. The recipe is from 1950, so feel free to reduce the amount of butter.

    Recipe #469621

    A simple grilled cheese sandwich from Marseilles. Adapted from Breads of the World.

    Recipe #468247

    Adapted from the Woman's Day Encyclopedia of Cookery.

    Recipe #468047

    Adapted from Craig Claiborne's Southern Cooking. This is also good when made with other kinds of fish. Don't try to fry them; they'll burn.

    Recipe #467788

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