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    126 Recipes

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    Reminds me of a dish I used to eat at an inexpensive Greek restaurant in "Hell's Kitchen" 30+ years ago (only I think that was braised rather than stewed). I served it over rice (the original recipe suggested either that or orzo). Great flavors! From

    Recipe #519525

    Killer delicious recipe from the New York Times -- well worth the effort!

    Recipe #519303

    I found this recipe on Epicurious, but I've cut back dramatically on the sugar (from 1-3/4 cup to 1 cup), and substituted maple syrup for the sugar (2/3 cup maple syrup = 1 cup sugar). I also used 3 Granny Smith apples and 3 Gala apples rather than all Galas, making for a more complex flavor and texture. I don't do much baking, but this is easy and delicious!

    Recipe #519291

    Outstanding soup recipe from "Just Work It Off" Facebook page.

    Recipe #519289

    Delightful vegetarian recipe, full of flavor -- hot but not too. From *Better Homes and Gardens*.

    Recipe #518468

    A cold pureed soup that's an interesting change from gazpacho. Found on, an interenational soup recipes site.

    Recipe #517204

    I was deputed to make a salad for a small St. Patrick's Day celebration and found the following through a google search. It has nothing whatsoever to do with Ireland -- other than being the right color scheme -- but it was a big hit! Nice combination of textures and flavors.

    Recipe #514363

    This is a modification of a recipe that I found right here on (#31988). An Italian friend from Brooklyn told me about starting with anchovies; I figured out how much tomato paste to add. Sometimes I throw in a handful of small whole-grain macaroni, if I can't find any decent bread (we live in a small town, and I'm not one for baking).

    Recipe #513808

    A friend traded me this recipe for my oxtail split-pea soup. I've got to say, for a quick and easy recipe (less than an hour to table), it really packs a wallop! The use of spicy sausage is key here, as well as the fennel seed, dill seed, and fresh dill, and using canned beets makes it *so* much less work than it would be otherwise. I think maybe I got the better part of the trade....

    Recipe #513368

    Usually this dish is made with pork, but here's a nice variation on the theme from a rather unlikely place -- *Better Homes and Gardens' Mexican Cooking*. I added one morita/chipotle pepper to the beef/onion stage for some extra heat, and I would definitely include cilantro and lime quarters in with the other toppings!

    Recipe #510891

    The secret here is coconut milk (good for the lactose-intolerant) plus a bay leaf and some smashed fresh ginger. From

    Recipe #510540

    1 Reviews |  By L'ecole

    A quick, easy, and tasty supper. It's very forgiving, so you can adjust the proportions to your taste; I'd definitely add more olive oil and sage than called for. If you can't find/afford Fontina, substitute Monterrey Jack. From Martha Stewart's Everyday Food.

    Recipe #506923

    A.k.a. "huevos con salsa verde." Simple breakfast dish; the citrus affect of the tomatillos pairs nicely with the creaminess of the eggs. From

    Recipe #505206

    Healthy and tasty recipe with an Italian flare. From Huffington Post, which introduces it saying that , "The restaurant at Abruzzo's Sextantio hotel serves centuries-old recipes like this simple dish of layered summer vegetables." Could be either a main or side dish.

    Recipe #504236

    Tons of flavor with half the calories of regular guacamole! A Martha Rose Shulman recipe from the New York Times. I added more cilantro and lime juice, as well as a little garlic powder; I'll definitely use more than 3 serranos next time, as it was quite mild.

    Recipe #504234

    Appeared in the New York Times, 6/16/13. Hubby (who sometimes balks at vegetarian fare) raved!

    Recipe #502666

    Really tasty recipe from the New York Times (5/31/13).

    Recipe #501389

    I like to use a nice tart apple for this recipe -- like a Granny Smith. For extra creaminess you can add another egg or two.

    Recipe #501194

    A nice vegan recipe from Martha Rose Shulman that appeared in the *New York Times* in 2011. She writes that it's based on a Greek recipe. The vinegar (I used cider and, by the way, red cabbage) and sugar, combined with the tomatoes, give it some of the same notes as sweet and sour stuffed cabbage, but not as intense a flavor. It could be either a main dish or a side dish. I think I liked it better at served room temperature.

    Recipe #500894

    Great "meatless Monday" meal -- you'll not miss the beef in the slightest! From The 1/2 teaspoon of red pepper flakes makes it moderately spicy, not killer; however, it's easily omitted if you're sensitive.

    Recipe #500290

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