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    1,085 Recipes

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    1 Reviews |  By Olha

    This is one of the most published rhubarb recipes since the early 1900s. Its spicy tang and the availability of quantities of rhubarb have made it a favourite of home preservers across the country.

    Recipe #312460

    3 Reviews |  By Olha

    A tangy salad, great with roast beef or cold cuts.

    Recipe #312238

    Roasted curry paste is a Thai condiment, which is the secret in this dish. With smoky eggplants, fresh basil, and a coconut milk sauce, the sweet and hot flavor of the curry paste produces an incredible taste sensation. The flaky phyllo crust adds an extra dimension to this entrée. This yields 8 turnovers, enough for 8 first course or 4 main course servings. The turnovers can be assembled a day ahead, covered with plastic wrap, and refrigerated or frozen for up to a week. If they have been frozen, place them in the preheated oven without thawing and bake for about 5 to 10 minutes longer than the time specified.

    Recipe #312052

    Pour egg mixture over layers in dish. The egg mixture will soak into the bread overnight.

    Recipe #312024

    Tasty potato and apple salad with capers, dill seed, spices and blended with lemon juice, sour cream, hard cooked egg yolks and egg.

    Recipe #311979

    This cake is a rich, but not too sweet, yeast coffee cake. In Colonial days it was decorated with a wreath of gilded boxwood sprays or blueberry clusters and leaves. An excellent choice for Sunday brunch, afternoon tea, or between meals snack.

    Recipe #311976

    Tangy good tasting potato salad with bacon, onions, hard boiled eggs, celery, whipping cream, and boiled dressing.

    Recipe #311858

    1 Reviews |  By Olha

    Making this recipe in the slow cooker eliminates the traditional tasks of pounding the meat and watching the frying pan. It also produces melt in your mouth results. The rich, spicy pan gravy served over mashed potatoes is a marriage made in heaven. To turn up the heat, increase the quantity of jalapeno pepper. This needs a large minimum 5 quart slow cooker.

    Recipe #311404

    This is a very yummy. This adult version is made with beer and is a great pre-dinner nibbler for guests. It also doubles as a light luncheon dish served over hot toast. This works best in a small maximum 3 ½ quart slow cooker.

    Recipe #311402

    Boneless center cut pork loin chops are stuffed with garlic and mushrooms, then wrapped in paper thin slices of potato and broiled. An easy to do prepare creamy sauce with Dijon mustard and baked garlic perfectly complements the crunchiness of the potato and the assertive flavors of the stuffed pork. This elegant dish will please both your family and your most discriminating guests.

    Recipe #311301

    1 Reviews |  By Olha

    Use any fresh herb combination in the butter mixture for this smoky grilled corn. By leaving on the husks and wrapped in foil this lets the corn cook in its own juices and makes it taste extra fresh.

    Recipe #311129

    1 Reviews |  By Olha

    Almost like a Danish pastry, without all the calories! Creamy texture inside. Good with mashed banana instead of apple.

    Recipe #310132

    1 Reviews |  By Olha

    Give your meals a boost with these spicy little gems.

    Recipe #310110

    Rhubarb cooked in a double boiler stays more intact than when it's stewed, plus it looks pretty beside the fresh strawberries.

    Recipe #310104

    3 Reviews |  By Olha

    Studded with juicy pink rhubarb and topped with a crunchy nut streusel, this cake is perfect for spring brunch, snacktime or dessert.

    Recipe #309702

    Unusual and delicious with a sour cream and sweetened condensed milk layer. This tastes like a cheesecake. Use a spatula to get under the crust when ready to serve. The crust is very tasty. I used 5% sour cream and 14 oz. can of sweetened condensed milk and cooked the cake for 45 minutes. It might cook less if you use full fat sour cream and 11 oz. sweetened condensed milk.

    Recipe #309258

    Since much of Greeceā€™s dense, crusty, grainy, wonderful bread has always been dried toast like for keeping, it stands to reason that the Greeks would also have a number of ways of soaking the bread to restore its moist chewy softness. Bread salads are proof of how the plainest, simplest of foods can be utterly matchless. If you want to make barley rings go to Greek Black Barley Rings (Mavrokoulouria) # 210035 Barley Rings remain one of the most unusual and renowned Greek breads. Traditional in Crete and the Southern Cyclades, they are the epitome of rural breads, they nourish, last, and feed through winter, keeping hearts strong. Barley rings are nutty, honest, truly down to earth. They stay crunchy even when soaked in liquid. They are the bread of choice for bread salad. They are marvelous crumbled in soup, and dunking in morning brew. Traditionally the rings are made with sourdough starter but this recipe uses yeast.

    Recipe #309205

    1 Reviews |  By Olha

    Zucchini replaces pasta to reduce the total calorie count.

    Recipe #308892

    Dip crusty bread first in olive oil, then in Dukka (which originated in Egypt) for an unusual and delicious appetizer.

    Recipe #308122

    This rustic version of classic lasagna is made with dried lasagna noodles; but if you own a pasta machine, by all means use it to make fresh lasagna noodles. The vegetable are made with broiled eggplant and red peppers. Delicious!

    Recipe #308119

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