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    1,085 Recipes

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    Before all of the frightful sugary treats, fill your little one’s bellies with wholesome goodness of Macaroni and Cheese. This simple stovetop recipe can be whipped up as fast as a cauldron of goo and it’s the perfect night to coerce kids into something green. While pasta is cooking, make your sauce and assemble when ready to serve. It’s just that simple !

    Recipe #331125

    1 Reviews |  By Olha

    Roasting vegetables brings out their natural sweetness and adding cream helps to bring out their rich texture. Prepare the dish ahead and reheat in the oven while your turkey is resting.

    Recipe #331120

    Tasty cookies filled with ground walnuts and poppy seeds, honey and orange peel with cinnamon.

    Recipe #330378

    Papaya may be used in either sweet or savory recipes. As the fruit and leaves contain an enzyme that tenderizes meat, it is an ideal fruit to use in savory dishes . For this dish, choose papayas with mottled green and yellow skins, as they should be slightly under-ripe.

    Recipe #330166

    This is the all purpose delicious dumpling for stews, soups, chowders, ragouts, or fricassees with variations.

    Recipe #329925

    Unmold onto a bed of lettuce or fresh spinach, and garnish. You can use chicken also instead of turkey meat.

    Recipe #327082

    Fresh autumn pears are spicy and juicy, and this is the best time to enjoy them baked into this upside down cake. Pass the orange butter sauce at the table. Bosc pears are the best for baking. If you cannot get them, use Bartletts or Seckels.

    Recipe #326968

    1 Reviews |  By Olha

    Shrimp is great for a speedy supper since it cooks so quickly. You could serve this dish also with rice but couscous is a nice change and cooks faster.

    Recipe #326830

    Many cuisines include stuffed peppers, and in any number of ways. A touch of cheese in this stuffing indicates, perhaps, a French hand, but the method of cooking is Tunisian.

    Recipe #326683

    Parboiled potatoes are sliced and fried with bacon and onion and topped with fresh oregano. Tasty!

    Recipe #326617

    Another version of this ancient Scottish food. Quick bread made with onions fried in bacon drippings and oats.

    Recipe #326564

    This lamb stew was a way of using ribs and breast of lamb after a butchering, for their own use at the ranch. Potatoes, onions, carrots and cabbage came from their garden. The original didn’t use herbs, but the herbs do much for the flavor.

    Recipe #326543

    This is a slightly different version of Skirlie. Serve as an accompaniment to stews or chowders.

    Recipe #326521

    In Scotland Skirlie is traditionally served with Scotch broth and other soups and stews. Oats have been for centuries the most important grain crop, and even in the days of Samuel Johnson were believed to be the source of strength in the Scottish people.

    Recipe #326518

    Slices of potato are peeled round and round to make streamers, then baked or you may deep fry them.

    Recipe #326156

    1 Reviews |  By Olha

    A crimson colored relish that’s spiced with ginger and cumin.

    Recipe #324926

    Jumbles (jumbals) appeared in cookbooks in the 1700s. Jumbles have an interesting etymology: jumbal comes from gimbal, meaning a finger ring. The 1831 Virginia housewife says simply, “knead all well together and bake.” But Housekeeping in the Bluegrass, 1875, contains one which is rolled and cut into rounds with a hole. This version is even easier, for no rolling is involved.

    Recipe #324814

    Mouthwatering tastes in this recipe, which combines old fashioned meat loaf with Mediterranean flavors such as red peppers, paprika, cumin and coriander. Serve with baked potatoes in their skins and a tossed salad. This meat loaf contains a high amount of dietary fiber.

    Recipe #324614

    This recipe uses whole grain flour. Barley flour and whole wheat flour. It’s hard to beat the flavor combination of blueberries and lemon. Throw in some buttermilk to mellow the mixture and the result is divine. If you use large frozen blueberries, you may need to cook these muffins for as long as 25 minutes. Barley flour make these muffins tender. You can find barley flour at health food stores.

    Recipe #324470

    1 Reviews |  By Olha

    First you bake the blueberries in the pie shell, then gently spoon custard on top and bake until done.

    Recipe #323526

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