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    12 Recipes

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    Given the ingredients, this is surprisingly spicy. It's quick and easy to make and can be made the day before. It goes well with crackers or veggie sticks. For added kick -- if you like it hot -- add a few drops of Tobasco sauce.

    Recipe #98420

    A recipe from my Mr. Yoshida's Fine Sauces Cookbook which I haven't tried yet. Since I don't like green pepper, I'd subsitute orange or another color. Serve as a side with chicken, beef, pork, or fish. I'd serve this with rice.

    Recipe #112272

    A recipe from my Mr. Yoshida's Fine Sauces Cookbook which I haven't tried yet. Serve with your favorite burger goodies: sliced red onion, lettuce, tomato, ???

    Recipe #112284

    Serve this with your favorite burger accompaniments: sliced red onions, sliced tomatoes or lettuce.

    Recipe #112286

    This is from my favorite Italian cookbook: The Classic Pasta Cookbook by Giuliano Hazan. Walnut pesto, like basil pesto, is a speciality of Liguria on the Italian Riviera. It is good with fettuccine (known as trenette in Liguria) or spaghetti; it is traditionally served with pansoti, a triangular pasta parcel filled with five different local wild greens. Someday I will try to make the pansoti using wild dandelion leaves along with homegrown bitter greens. Feeds 6 with a second course. Cooking time includes bringing water to a boil.

    Recipe #113026

    A recipe from my Mr. Yoshida's Fine Sauces Cookbook which I haven't tried yet. I'd serve this with rice. Preparation time includes 30 minutes refrigeration time.

    Recipe #112274

    A recipe from my Mr. Yoshida's Fine Sauces Cookbook which I haven't tried yet. I'd serve this with rice. Cooking time includes 30 minutes marinating time.

    Recipe #112266

    A recipe from my Mr. Yoshida's Fine Sauces Cookbook which I haven't tried yet. This could be chicken kabobs: cut the chicken into cubes and thread on soaked skewers with fresh pineapple cubes. I'd serve this with rice, grilled corn on the cob, grilled tomato halves, and garlic bread. Preparation time includes 30 minutes refrigeration time.

    Recipe #112278

    A recipe from my Mr. Yoshida's Fine Sauces Cookbook which I haven't tried yet. Cut chicken into 1-inch cubes to make kabobs. I'd serve this with rice. Cooking time includes 30 minutes refrigeration time.

    Recipe #112280

    A recipe from my Mr. Yoshida's Fine Sauces Cookbook which I haven't tried yet.

    Recipe #112282

    A recipe from my Mr. Yoshida's Fine Sauces Cookbook which I haven't tried yet. You can use red, green, yellow, and/or orange bell peppers for an even more colorful kabob. I'd serve this with rice. Preparation time includes 30 minutes refrigeration time.

    Recipe #112267

    This is on yellowed paper from a dot matrix printer (remember those?) in my big black notebook. It has its own special taste - kids and adults both like it because it isn't too hot. Easy to make despite the long list of ingredients. Serve with bowls of shredded cheddar cheese, sour cream, and sliced scallions (including tops) or finely chopped white onion.

    Recipe #109904


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