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    507 Recipes

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    Variation of a white russian, with peppermint schnapps instead of kahlua.

    Recipe #214092

    Tender and flavorful. Serve with rice.

    Recipe #212781

    Jambalaya with chicken giblets, ground pork, and beef.

    Recipe #212375

    Delicious and easy to make. The oregano and chili powder were added to suit my family's tastes, but aside from that this is one of the House Specialty at Don's, a cajun restaurant with several locations in Louisiana.

    Recipe #208464

    Veal and pork stewed with celery, onion, and green pepper.

    Recipe #207233

    Great way to serve cauliflower. Cauliflower in a white cream sauce with melted cheese on top.

    Recipe #207186

    Baby peas cooked with onions and seasoning.

    Recipe #206818

    Very good. For best results use fresh key limes, not bottled juice. You can also use the more common Persian limes. You will need fewer limes, approximately 2 1/2 to 3.

    Recipe #206801

    Wonderful. Rich and delicious.

    Recipe #205886

    Rich Japanese stew similar to nishime. Made primarily with root vegetables and a small amount of meat with a soy sauce and sugar base. Also common to both dishes is the use of konnyaku (a tasteless and calorie-less jelly-like cake made from a tuber root called devil's tongue) and kombu (strips of seaweed). Traditionally, the stew is simmered until cooked, then cooled and reheated, a process that may be repeated several times. This infuses the soy-sugar flavors deeply into the ingredients and leaves very little soupiness. You can approximate this procedure simply by making your nishime/umani a day ahead and refrigerating it overnight, then reheating. The dish may be adapted to include more of the veggies you like, less of what you don't like. Many people also like adding tiny Japanese taro (araimo). Konnyaku (aka konjac/yam cake) is found in the refrigerated section near the tofu. Use either the white, refined type or the brown, unrefined version. Shirataki noodles would be near the tofu as well (I found them at a health food store; apparently they're great for low-carbers) You can make a quick and easy dashi by putting 1 strip of kelp and 1/2 cup bonito flakes (I found them right next to each other in the Asian section of the same store) in 4 cups water or veggie stock and bring it to a boil; as soon as it boils, remove from heat and strain the dashi into a bowl. Burdock root should be found with the fresh produce or use reconstituted dried burdock root.

    Recipe #204163

    Easy and good. Kamameshi is rice with meat (usually chicken or seafood) and vegetable tidbits boiled, baked or steamed together in a small pot. This one is chicken, rice, and vegetables steamed together in a rice cooker and flavored with a rice wine/soy sauce.

    Recipe #203152

    Good as is, but also very versatile.

    Recipe #203064

    Gon Lo Mein means dry-fried noodle. This is a Hawaiian version of a Chinese dish. Other vegetables may be used in this dish as well if desired.

    Recipe #202948

    Great comfort food. Mild flavors and it's simple to make. This is also a very versatile dish. Serve with a salad and warm bread.

    Recipe #202418

    Nice sidedish for chicken or just about anything.

    Recipe #202299

    These easy crispy almond cookies are perfect with a cup of tea.

    Recipe #201614

    Breadfruit is used as a vegetable when mature but not ripe. Ripe breadfruit is also used for dessert dishes like this one. Like potatoes and bananas, the breadfruit is rich in starch, only some of which is converted into sugars upon ripening. Nutritionally, breadfruit is an excellent staple, rich in proteins, with a range of amino acids.

    Recipe #201472

    Savory, steamed taro cake, richly flavored with mushrooms and pork. Taro is a flavorful, starchy tuber similar to a sweet potato. It has a sweet/nutty/potato flavor. The larger taro roots are sweeter but drier than the smaller roots. It's avilable in most supermarkets, but if you can't find it, use sweet potato or yam. This cake is a very popular New Year's treat. During the first ten days of the New Year's celebration a few slices of all the different New Year's cakes are fried every morning for breakfast or when friends or family stop by. The cake will keep nicely in the refrigerator for 10 days if wrapped in plastic wrap.

    Recipe #201277

    This rich, creamy chocolate torte makes a decadent holiday or special occasion dessert. Creamy cheese layer, topped with a chocolate pudding layer, topped with whipped cream, shaved chocolate and almonds, all inside a pecan crust. Delicious!

    Recipe #200555

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