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    1,085 Recipes

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    Each town has its own special version of this legendary dish. I have eliminated most of the fat by omitting the unsmoked bacon or salt pork normally used. I have also omitted the goose or duck fat that usually accompanies the traditional confit (preserved duck or goose.) The fresh duck that I use in the recipe can be skinned to remove all fat, if desired. The pork rind also found in other recipes has been omitted because it is not readily available in our markets. Also omitted are the bread crumbs normally added during the last hour of cooking to absorb the excess fat and to form a crust. Because I have omitted so much fat from the recipe, I have dubbed in maigre, meaning “thin.” Although the purist may be skeptical of my omissions, I hope that you will consider the ease of preparation, the healthier, lowered fat content, and the wonderful flavors of the finished recipe when passing final judgment on my version. The preparation of the cassoulet is divided into two procedures. The beans are actually the recipe for Haricots a la Bretonne and should be made a day or two in advance. And the cassoulet itself should be made one or two days ahead of time (an ideal dish for entertaining), because it tastes best when reheated. From--Richard Grausman--At Home with the French Classics.

    Recipe #200483

    These fast and easy to make muffins are chock full of flavor. You can make these in miniature, giant, or standard size. This recipe can go either way. Tiny muffins bake quickly and have lots of browned edges that appeal to the “crunchers” in the crowd, but you have to be careful not to overbake them or they can be dry. Giant muffins take a bit longer to bake but are satisfyingly moist and crumbly. I really like these.

    Recipe #200454

    The Icelandics have a practical and down to earth approach to all of their cooking and baking, but they are exceptionally skilled at making wonderful things to go with coffee!

    Recipe #200330

    1 Reviews |  By Olha

    You can make a Wreath or buns from the same dough. Delicious!

    Recipe #200243

    Rabbit has long been underrated on our side of the ocean—not so in Europe where rabbit is almost as popular as chicken. Marinated and stewed in wine with prunes, this Belgian dish may be the answer to an affordable but special dinner. Very healthy meat and low in fat.

    Recipe #200029

    1 Reviews |  By Olha

    One standing rib roast. Ask your butcher to remove the chine bone, loosen the ribs and tie them back in place. Use a 6 or 7 pound roast (3 ribs) for 6 servings.

    Recipe #200000

    You can roast the turkey on Christmas Eve without spoiling the pleasure of serving it hot on Christmas day. The turkey is roasted up to within one hour of completion, the stuffing is removed and refrigerated. Then the turkey is stored, covered with wet towels, in refrigerator or a very cool place. The final roasting begins one hour before serving time. Make the gravy the day before, after the turkey has been partially roasted and refrigerated.

    Recipe #199905

    Oysters were so popular in the 19th century that a typical Christmas dinner then might have started with raw oysters or oyster soup, and featured a turkey with oyster stuffing as well.

    Recipe #199830

    This has a spicy fruit and nut filling, much like a fruitcake, and is baked in a casing-lined deep cake pan.

    Recipe #199811

    3 Reviews |  By Olha

    Smoked oysters provide an easy make ahead appetizer for holiday entertaining. The roll can be refrigerated for up to two days.

    Recipe #199803

    Look for salted herring at fishmongers or specialty delicatessens. Transform these beautiful silver blue fish into piquant appetizers and serve with buttered dark rye bread as part of a Christmas Eve buffet or after a holiday outing.

    Recipe #199617

    The mildly hot and spicy Asian flavors are beautifully balanced with a touch of sweet and citrus. Accompany with rice and a crisp green vegetable such as sugar snap peas, broccoli or beans.

    Recipe #199443

    2 Reviews |  By Olha

    It does take a little time to measure out the ingredients for this easy to like noodle dish from Thailand, but the cooking is a snap—and the whole meal is in the wok.

    Recipe #199440

    Serve this quick and very tasty stew over hot biscuits or extra potatoes.

    Recipe #199437

    Serve with a spicy salsa

    Recipe #199347

    Tasty and satisfying roast from Ukraine, with a hint of caraway seeds, served with roast potatoes and pearl onions.

    Recipe #199342

    1 Reviews |  By Olha

    Chocolate and caramel go together nicely. One of my favourites.

    Recipe #199166

    1 Reviews |  By Olha

    Light and tender with variations of fillings, poppy seeds,or prune jam, cherry preserves, or apricot jam.

    Recipe #199045

    Poppy seeds, like sesame seeds, add a wonderful nutty taste to foods. Bengalis grind them and use them in quantity with vegetables like potatoes and cauliflower to provide a thick clinging sauce. The result is unusual and quite superb. This potato dish may be served with most Indian meals. It could also be served with roast lamb, lamb chops or with grilled (broiled) or roasted chicken. Note: Cauliflower may be cooked in exactly the same way. Break it into flowerets first. I bought white poppy seeds at the Chinese grocery store.

    Recipe #198854

    Luchow's famous restaurant opened in 1892 in New York, this is one of his many recipes.

    Recipe #198671

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