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    467 Recipes

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    This sounds great and as soon as I make it, I'll be able to tell you more. Unless you make it before me in which case, please let me know how you liked it. Thanks! By the way, there are some specialty stores that sell Vegemite; I know of a couple British shops that carry it here, but it's not the same as the New Zealand variety... or so I'm told. I understand you can mix miso or miso with tahini and get a reasonable facsimile, but I'm unaware of the ratio. Make friends with a New Zealander! ;o) Tip from Vegemite website: This recipe tastes delicious with cooked Asian noodles.

    Recipe #158905

    I'm a virgin Vegemite eater, but plan to acquire a jar soon, so while perusing recipes on their website, I came across a few; this one sounded particularly up my alley. Check out the link, scrolling down for the picture of this dip: I LOVE cumin and the rest of the ingredients and can't wait to try this.

    Recipe #158904

    Ok, I haven't tried Vegemite yet, but I'm bound and determined to, so I found this recipe on their website. It sounded good! I hear the biggest mistake we Americans make with both Vegemite and Marmite are to slather them on thickly like peanut butter when the "right" way is to put a very thin, almost transparent layer on toast or the bread of your sandwich. I'm quite eager to try them, but a bit scared from all the "love it or hate it" hype! Of course, that's true for things like liver and brussel sprouts too...

    Recipe #158903

    Get ready for spring and summer with this lovely topping for gazpacho, other soup or dish of your choice. You can also combine with a salsa to serve with taco chips. Tip: A serrated knife works best for removing kernels from corn cob.

    Recipe #158884

    Here's a lovely lime-infused soup which includes cumin, cinnamon and a pinch of ground cloves along with garlic, oregano and cilantro. Yum! Tip: To shred chicken, simply pull it apart with your fingers into thin strips. Serving suggestion: Add broken-up corn tortillas for additional garnish.

    Recipe #158869

    BOY, does this look good.... if you like blue cheese. I highly recommend a moist blue cheese as opposed to a more crumbly one to facilitate making the sauce. Nabbed with no shame whatsoever from

    Recipe #158838

    The secret here is the insanely easy but amazingly delicious alfredo sauce. Herbes de provence *must* be used to impart the signature flavor or it's just another alfredo. Use of fresh ravioli from a slightly higher end grocery like Bristol Farms or Whole Foods (or make your own) make this dish eye-poppingly better. Use a pasta filled with cheese or mushrooms rather than meat-filled (we use 4-cheese) so as not to compete with the prosciutto. As usual, the better quality your ingredients, the more fully your dish will bloom!

    Recipe #157007

    Just sorta threw this together the other night and was pleasantly surprised. I served it with the chicken portion of Crisp Panko Chicken Cutlets w/Tonkatsu Sauce Recipe #48606 and the sauce portion of Chicken Katsu Recipe #118735. Confusing, but I was picky! All were very well received.

    Recipe #156713

    Adapted from The Food Network. Prep estimate includes 1 hour marinating time.

    Recipe #156090

    A very popular snack sold in street stalls in India. You can substitute 1 cup of chana dal in place of the 1 cup total of urad and moong dals. I haven't made this yet - yield is rough estimate. Time estimate does not include soaking dal. Can be made vegan by using vegetable oil.

    Recipe #155975

    Ohhhh m'gawd, are these good or what? I don't like to toot my own horn, but TOOT! TOOT, TOOOOOOOOOOT!! The less expensive cube steak finally gets some respect here.

    Recipe #155616

    I haven't tried these yet; I'm not big on sweets, but they looked good for when I do get that occasional craving.

    Recipe #155383

    I haven't tried this yet, but it's on my To Do list. Looks delish!

    Recipe #155233

    Oh come on. Who doesn't love chocolate? Well, me, for one, but I'm insanely outnumbered, so here ya go! Times are estimates.

    Recipe #155201

    This looked too good not to post. Be all the rage while drinking the latest Asian trend in teas! How silly, huh? Drink it because it's GOOD! *Large, specialty tapioca pearls specifically designed for bubble teas are available in Asian markets and gourmet food stores. If using straws, make sure they have a large diameter.

    Recipe #155189

    A quickly fried wonton-based dessert. Saved for me to make later, but if you try it, please let me know how you like it. I estimate about 4 bowties per person, but hey, you can eat the whole batch while hiding in the linen closet... I won't tell!

    Recipe #155187

    A wonderful vegetarian delight...I hope! I haven't tried it yet, so if you do, please let me know how you like it. Prep time includes standing tofu at room temp for 20 minutes.

    Recipe #155184

    WHAT? Asian garlic bread? Yup, you read right!

    Recipe #155182

    A great appetizer that's sure to do a disappearing act at your next gathering. Prep/cook estimate does not include marinating time.

    Recipe #155181

    A pretty darned good rendition created by my husband. Slightly spicy, but not too much for us lightweights.

    Recipe #150411

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