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    1,085 Recipes

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    2 Reviews |  By Olha

    A true Stroganoff has very little sour cream and no mushrooms, tomato paste, or paprika. What makes it special is the spicy mustard. It's best made with beef tenderloin, but if your budget won't allow it, use sirloin.

    Recipe #363503

    1 Reviews |  By Olha

    Pepitas, dark green hulled pumpkin seeds, can be found at natural foods stores and specialty stores. The seeds “pop” when toasted. Serve them slightly warm for the best flavor.

    Recipe #337094

    1 Reviews |  By Olha

    Moist and tasty bars.

    Recipe #316191

    1 Reviews |  By Olha

    Give your meals a boost with these spicy little gems.

    Recipe #310110

    1 Reviews |  By Olha

    Tasty Lima Beans in tomato sauce. Leave out the sausage and make it vegetarian. Mr. Manetta explained his theory of why Greek food is so successfully seasoned. The best Greek cooks, he said, treat each major part of a dish separately, then combine it with other parts; they do not season the combined ingredients all at once. Butter beans is the other name for lima beans. There are two common varieties of lima bean — the baby lima bean and the Fordhook — but don't confuse them as the same bean in different stages of development. The Fordhook is larger, lighter in color, and has a stronger taste than the baby lima, but it is not a grown-up baby — it is a separate variety. In the south of the United States, Fordhook lima beans are commonly called butter beans. These larger beans are also known as butter beans in Europe, or Madagascar beans, since most lima beans sold in Europe are grown in Madagascar (or Mauritius). They can also be called calico beans, but that may be only when they're speckled with a bit of purple.

    Recipe #303144

    1 Reviews |  By Olha

    If you have home canned tomatoes, by all means use them; the best store bought substitute is imported Italian plum tomatoes.

    Recipe #300576

    7 Reviews |  By Olha

    A golden crust and apple-flavoured sauce add to this dish's appeal for entertaining. Choose a long, slender roast (rather than short and thick) because even though they cook in the same time, the slender one will be easier to slice and look more attractive on plates.

    Recipe #291845

    2 Reviews |  By Olha

    Serve with sourdough bread, biscuits or cornmeal dumplings.

    Recipe #282843

    2 Reviews |  By Olha

    Quick and easy using the oven or microwave.

    Recipe #268347

    2 Reviews |  By Olha

    Use sea salt as it has a better flavor when used to “finish off” these vegetables. Try using the coarse variety for crunch.

    Recipe #266108

    1 Reviews |  By Olha

    Nice chunky chowder. Easily doubled.

    Recipe #260875

    2 Reviews |  By Olha

    You will love this unusual combination of flavorings in this dish, which meld beautifully. The taste of the cinnamon and ginger really come through, and the bittersweet combination of lemon and honey, with a sprinkling of currants adds a perfect finish. Serve this over whole grain couscous to complete the Middle Eastern flavors and provide vegetarians with a complete protein. Add a leafy green vegetable, such as spinach or Swiss chard, to complete the meal.

    Recipe #257232

    6 Reviews |  By Olha

    Fattoush is a rustic country salad of Syria and Lebanon which is on the standard menu of Lebanese restaurants. Arugula (Eruca vesicaria), also known as rocket, garden rocket, rocket salad, rugola, rucola , roquette and rughetta Rocket (Roquette) A strong, peppery leaf with jagged-edged indented leaves and a pleasant bite. Because of its strong flavour, a little goes a long way.

    Recipe #254171

    2 Reviews |  By Olha

    This is basically a wonderfully light and eggy sponge cake that absorbs the juices of fresh strawberries and the rather thin custard in its filling. Literally translated the name means “wet cake.” Although it is called “Norwegian,: it is popular throughout Scandinavia with custard, jam, and berries. Whipped cream is pile on top in a cloudlike drift. Scandinavian cooks sink a few beautiful fresh strawberries into the topping for a final garnish.

    Recipe #214603

    2 Reviews |  By Olha

    Very ripe bananas or sweetened applesauce give the best flavor and make a moist bread to serve as a snack with tea or for dessert. This bread is also great toasted for breakfast.

    Recipe #206590

    1 Reviews |  By Olha

    A soup lover’s delight, hearty yet subtly flavored; serve with toasted French bread.

    Recipe #204743

    1 Reviews |  By Olha

    Jaakko Kolmonen is a chef on Finnish television. His rolled cake is delicate and simple to make. Use whatever fresh fruit or berries in season. Finns often use a finely textured, fresh milk cheese called rahka in combination with whipped cream in cake fillings to stabilize the cream. Ricotta makes an acceptable substitute.

    Recipe #200920

    1 Reviews |  By Olha

    Both the Norwegians and Swedes make krumkake, the thin, crisp cookie that is baked in a special krumkake iron. The iron in heated on top of the range on a burner and looks something like a waffle iron without deep grids. Krumkake irons usually have a fancy swirled design that imprints on the cookie. It takes special skill to eat these fragile cookies as well as patience to make them! But it isn’t Christmas without them in a Scandinavian household.

    Recipe #200871

    3 Reviews |  By Olha

    This version of a famous French spice bread is a compact loaf that anchors its reputation on anise, cinnamon, honey, almonds, citron, orange peel and 3 tablespoons of rum. Slice when cool and spread with butter and honey. It is even better the second or third day.

    Recipe #200665

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