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    126 Recipes

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    Stir-fried cabbage (especially Savoy) is the best! Found this recipe almost two years ago, and only finally got round to fixing it, to great approval from himself. The addition of orange juice is a lovely touch here. From the *Washington Post* 7/10/10.

    Recipe #478244

    The brother emailed me this recipe which, I assume, he got from one of his many cookbooks. Easy, authentic, and delicious!

    Recipe #477952 published a wonderful article entitled "Quick And Easy No-Cook Pasta Sauce Recipes," showing how to make (and vary!) a fresh tomato sauce, pesto, and a Parmesan sauce. The idea behind the article was to present recipes that could be made in the time that it takes to cook the noodles. This was our variation on their theme of tomato sauce. Don't skip the anchovies: smashed, they add an amazing depth of flavor and you won't know that they are there!

    Recipe #476556

    Appeared in in an article on cooking with almonds. Sophisticated eating at its best!

    Recipe #474544

    1 Reviews |  By L'ecole

    A nice hearty recipe courtesy of I bulked it up by serving it with whole-wheat couscous, which was the perfect use for the fourth cup of chicken broth in the box. I'm not a fan of hard-boiled eggs, so I skipped that part.

    Recipe #473176

    Can't remember where I found this recipe but I finally got around to making it for a party last night and it got rave reviews. Wonderful combination of textures and flavors, with just the right combination of bitter, sweet, and salty!

    Recipe #472586

    Simple indeed, but also healthy and flavorful! Courtesy of *Everyday Food.*

    Recipe #469687

    Okay, so once I discovered the joy of anchovies as part of a sauce, I was hooked! This is from Description included the following memorable quote: "Note well that you'll find no evidence of hairy little fish in the finished dish, and only the most haunting scent of the sea in a rich, salty flavor."

    Recipe #466539

    Think I might have nabbed this from the newspaper. Generally speaking, moles are made with turkey or chicken, but this was quite the tasty surprise that doesn't take at all long to make. Recipe doesn't call for it, but I think a squirt of lime might brighten it up a tad And would be lovely as filling for a taco!

    Recipe #466478

    When I served these to the DH, his response was: "These aren't good, they're GREAT!" I added heat with 1 morita chili (like dried chipotles, only made with smoked red rather than green jalapenos). Got the recipe from a friend who has kinfolk in New Mexico.

    Recipe #465429

    Not sure where I found this; the ground cloves provide a different note than other versions posted here.

    Recipe #465296

    From Martha Rose Schulman, published in the New York Times, 3/14/11. The filling is *really* lovely (we left the seeds in the serrano chili that we used, and used the chile morita salsa that I posted to this site), but did have some trouble flipping the quesadilla at the end; I suspect that next time we'll obviate the problem by simply making 4 soft tacos instead!

    Recipe #464963

    Stupidly, I forgot to note where I found this recipe when I typed it into the computer. However, the sauce is simply *marvelous*; not as gingery as the title would suggest, rather a lovely balance of ingredients. Living in Maine, our "go to" fish, in terms of freshness, is always haddock, but as the recipe notes, any thin white fish will do; freshness is everything!

    Recipe #464381

    From the Granite-Ware Vertical Roaster box. I think next time I really will have to use an instant-read thermometer: the breast and wings were done to perfection, but the legs could have used another five minutes. I forgot about the garlic cloves, but it was *still* delicious!

    Recipe #464023

    Anchovies are a whole 'nother thing when they are sauteed, dissolve, and form part of a sauce! From Mark Bittman, published in the *New York Times* 7/29/11. Made it tonight with arugula and garlic from our garden. Had to skimp a little on the arugula, because it wouldn't all fit in our deep cast-iron pot, but it was absolutely delicious, and now I'm on the lookout for other recipes that call for anchovies!

    Recipe #462488

    I'm not sure where I found this recipe. It's more tomato-y than some versions (but then every one I've looked at here is quite different!). I'm also not sure whether herbs de Provence is appropriate to a Portuguese soup. But it's delicious, that's for sure!

    Recipe #461122

    1 Reviews |  By L'ecole

    From the late Jeff Smith's first book of recipes. Dead easy, just a few ingredients, and some delicious!

    Recipe #459115

    1 Reviews |  By L'ecole

    Not sure where I got this recipe from; it's been sitting in my computer's hard-drive for several years. Finally got 'round to trying it, with the only change being swapping out regular diced tomatoes for Rotel (tomatoes and chiles), to give it some extra heat. Served over brown rice, DH and I thought it was delicious, satisfying, and healthy to boot!

    Recipe #457445

    2 Reviews |  By L'ecole

    Some friends sent me some morita chiles (dried chipotles, basically) from their travels in Texas and Mexico, so I looked up recipes and found this one courtesy of Very simple (3 ingredients + a bit of water!) and *way* delicious! If you can't find moritas, you can substitute chipotles. We served as a dip for chips, but the poster recommends it both as a marinade and a topping for beef -- got to try that next!

    Recipe #454754

    Dead easy recipe for scallops that appeared in "Relish Magazine" an occasional insert in our local newspaper. I think I'd want to add a little hot sauce or chili flakes next time, as the hotness would counterbalance the sweetness of the marmalade nicely.

    Recipe #451144

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