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    467 Recipes

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    Having come to California from the Netherlands where the weather wasn't always conducive to grilling, my husband has decided he's now rather fond of the barbecue. One of his previous forays into potato-hood (thinly sliced and grilled in a packet) knocked my socks off, so last night I asked him to make those "potatoes like that one time". Taters are wonderful veggies to grill and take quite kindly to herbs. Here, the method and ingredients result in darker, partially crispy potatoes. Toss some peeled garlic cloves in there for some REAL zammy flavor. ("zammy"?....what the....?)

    Recipe #262048

    Just had to cover all bases in the title there. ;) Swedish: Gravlax, Norwegian: Gravlaks. Grav means pit/hole/grave + lax/laks means salmon in the respective languages above. Frankly, I don’t eat salmon, but my husband loves this dish. Make sure you flip the package in the fridge every 12 hours to evenly marinate the salmon. The yield here varies wildly depending on how much each person eats and how it’s served (I’ve specified appetizers), so please keep that in mind. “Cook” time is marination.

    Recipe #261990

    This is often considered picnic food in Tamilian households all across India. These southeaster natives make fresh rice noodles (sevai) to take on picnics and long road trips. In a laboriously precise process, hand-cranked noodle machines yield strands that melt in your mouth. NOTE: Rice noodles are found in Asian grocery stores and some large supermarkets. If you cannot find fresh rice noodles for this recipe, the flavors and textures of dried cooked noodles are quite similar to the "real deal". Do not overcook rice noodles because they will become mushy. I did it the first time I made them. Not good! Immediately drain noodles in a colander, and run cold water through them to stop the cooking process. Per chef #672818’s kind review, I double-checked my Betty Crocker's Indian Home Cooking cookbook where I got this and it’s precisely how the recipe’s written. I have paid close attention to the split pea cook time and resulting texture: First, keep in mind that chana dal (yellow split lentils) are much smaller than your standard green “split pea” and will therefore cook much faster. Even so, making the recipe as indicated yields crunchy, but perfectly edible lentils. If you want them softer, you can soak them for an hour or so first, then drain well. Also, heating the leftovers the next day will give you the same result as I found out. ;)

    Recipe #260601

    Yet another Indian restaurant staple, this recipe of sweet green peas combined with protein-rich paneer is a substantially satiating side dish. Paneer is an Indian cheese that you can make yourself at home. I use Recipe #207389. Recipe courtesy Betty Crocker's Indian Home Cooking.

    Recipe #260599

    Indians pickle just about any vegetable, fruit, berry and nut. Pickles are intended to pack strong flavors in small quantities, so they are never consumed by spoonfuls. They are meant to enhance breads, rice and other mellow-flavored items during a meal. The majority of pickles are spicy hot, containing a high proportion of ground red pepper (cayenne). Others are milder, but all pickles are laced with spices. The lemons found in India are much smaller and juicier than their American cousins. At times, your local Indian grocery store might stock this variety, so buy them in a hurry before they disappear. The usual kind available in your supermarket will work just fine, too.

    Recipe #260597

    When you think of chutneys, the word *dry* doesn’t usually come to mind – but this chutney with change all that. This potent condiment of roasted garlic, chilies and peanuts is a favorite in the western state of Maharashtra, home of Mumbai (Bombay). Use this chutney as a spicy rub for any meat, fish or poultry prior to grilling or roasting. Or mix it with cream cheese for a great sandwich spread or dip. Note: Tempted though you may be to roast all the ingredients at the same time, following the suggested roasting order ensures recipe success. Some of the spices have a tendency to burn faster when they are mixed with the slower-roasting garlic slices. Recipe courtesy Betty Crocker’s Indian Home Cooking.

    Recipe #260596

    Using an interesting pasta shape enhances the appeal of this robust, cheese-enriched main course. Courtesy Vegetarian Times.

    Recipe #260583

    The porcini mushrooms in this recipe are substituted for prawdziwki, a similar Polish variety. Cook time includes soaking mushrooms for an hour. Recipe courtesy Saveur.

    Recipe #260575

    Crunchy jicama and apple plus oranges and avocado combine in this crisp and refreshing dairy-free slaw. Jicama is a round root vegetable with thin brown skin and white crunchy flesh. It has a slightly sweet and nutty flavor and can be found in the produce section from November to May. (High Fiber, Low Cholesterol, Low Sodium, High Potassium) Recipe courtesy Arcamax.

    Recipe #259593

    If you like pasta, mushrooms, butter, salt, pepper, garlic powder, parmesan and hard grated ricotta cheeses, you’ll love this or your money back! (Just go to the store where you bought your groceries and tell them I said to give you a refund. Shouldn’t be a problem.)

    Recipe #259155

    Recipe courtesy Holly Rudin-Braschi.

    Recipe #259011

    Time estimates include standing for 1 hour (not *you*.... the soup!) and chilling for 2. Recipe courtesy of the California Avocado Commission.

    Recipe #257802

    I have yet to make this, but it's next on my list. For now, lemme just say....OMG, the photo I saw is insane! A big THANK YOU to Rachael Ray. I'm not a horseradish fan, so I'll have to discover if it's "omittable or substitutable" without suffering major repercussions. Times are estimated.

    Recipe #252379

    Enjoyed at bars all over Spain, pinchos are wonderful kebabs that taste equally good made with pork, chicken, prawns or lamb. At some bars, the seasoning is as simple as garlic and hot, sweet paprika. Here is a favorite marinade recipe for Pinchos Morunos. Recipe courtesy Anya von Bremzen, The Spanish Table. Time does not include 6-8 hours marination.

    Recipe #252348

    Pomegranate juice is packed with antioxidants. With all the refrigerated pomegranate juice in the stores now, you don’t have to squeeze the living daylights out of each little pom’ nugget yerself. ;) Often stores will carry this bottled juice in the produce department. I love the ease of smoothies, especially in my Magic Bullet, which is smaller and less cumbersome than a blender. Recipe is courtesy of Stonyfield Farm.

    Recipe #244151

    Shamelessly stolen from a doctor at the hospital I frequent.

    Recipe #241567

    I love edamame (soy beans) and when I saw this under heart-healthy recipes on The Food Network, I got excited. Though I haven’t tried it yet, it’s on my To Do list. The Food Network suggests the following garnishes: Alfalfa sprouts, pickled ginger, wasabi paste, and grilled naan-style bread. The instructions may seem copious, but they’re really just overly-detailed.

    Recipe #240846

    There's a print shop on San Gabriel Road in So Cal called *Happy & Lucky* and it cracks me up every time I see it because it really makes no sense. So I decided to rename this fried rice in honor of that print shop. Which also makes no sense.

    Recipe #240341

    Yes, another from my new Vegemite Cook Book, which I’ve adapted to my taste buds. Don't freak out about the Vegemite, which has gotten a bad rap in some circles. ;)

    Recipe #240337

    Serve with chicken or beef satay. This is from the Vegemite Cook Book, which I finally got my hands on through an Australian friend! I haven’t tried this, but am posting for others.

    Recipe #240333

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