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    287 Recipes

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    An easy yet elegant recipe from Cooking Light. I served it with gnocchi but brown rice would be good too.

    Recipe #516353

    Great potluck dish for hot weather - no mayo, and enjoyed by all, even non-vegetarians. For a party, buy the large frozen tortellini available at grocery stores, and increase the quantities of all other ingredients. From one of my favorite healthy cookbooks, 'Eat, Shrink and Be Merry.'

    Recipe #512982

    Adapted from Deb Perelman's wonderful 'The Smitten Kitchen Cookbook'. Bagels and cream cheese make me reminisce about Collegetown Bagels in Ithaca, New York; I rarely enjoy them now because of the carbs/calories, but found this casserole to be worth it. Gooey on the bottom, crusty on top - yum. The prep and cook times do not include overnight chilling,

    Recipe #511559

    Tasty side dish or vegetarian entree, adapted from 'Eat Your Vegetables'. There are several recipes on for the Za'atar spice mix, or you can purchase it at spice shops (I bought it at

    Recipe #507504

    Possibly my favorite appetizer that I've posted on! You can substitute quail eggs to create elegant and impressive cocktail party bites. Adapted from a recipe by Joe Yonan. Cook time is chill time.

    Recipe #507324

    Spicy and savory - not your typical grilled cheese! Adapted from a recipe by Joe Yonan.

    Recipe #507252

    Adapted from 'The Guestbook' by Andrea Hurst. Perfect to make at the beginning of the week, then heat up a slice for breakfast each morning. Getting your 7-10 daily servings of veggies is easier if you start early!

    Recipe #498156

    I was intrigued when I saw this recipe from Diane Sanfilippo...pancakes without flour? I kept flour within reach when I made them - just in case the batter didn't stick together, but it did, and we actually preferred these to regular pancakes. They are moister, like pumpkin pie!

    Recipe #488284

    Drink your cookie...a mini adult or kid-friendly milkshake! Serve to your favorite cookie monster with a miniature chocolate chip cookie for dunking. Created for the 2012 Zaar World Tour in the OM NOM NOM cookie monster spirit of AlainaF, Charmie777, CJAY, ElleFirebrand, FLKeysJen, JackieOhNo! JustLori, Mikekey and Random Rachel.

    Recipe #485657

    Tamatar Aur Nariyal Ki Murgh - From "Indian Cooking Without Fat." Serve with rice and a salad.

    Recipe #484483

    Ambya Kusal - adapted from a recipe in "Indian in 6" by Monisha Bharadwaj. Enjoy the contrast of the bright-colored mango and black mustard seeds.

    Recipe #484482

    From "Indian in 6: 100 Irresistible Recipes that Use 6 Ingredients or Less." Serve with a raita for a complete meal.

    Recipe #484481

    According to "The Book of Spanish Cuisine," these "Jewish Uncle to Luke Beans" are a typical dish of Madrid cuisine made from beans cooked with pork fat. The dish is named after Uncle Luke, owner of a tavern in Madrid at Sevilla street. This recipe was very popular between 1850 and 1865, and is still served in some Madrid bars.

    Recipe #483253

    Partridges in the style of Philip II, who is considered by the Spanish people as their greatest king. Because partridges are pricey, the author tried this with whole chicken breasts and said it is still elegant enough for the most important company. From "The Art of Spanish Cooking."

    Recipe #483202

    From "The Art of Spanish Cooking," which says that this dish originating in Barcelona is pronounced par-e-ya'-deh.

    Recipe #483201

    "Langostinos Al Champan" is a classic specialty of Club 31 in Madrid.

    Recipe #483200

    Adapted from "The Classic Cooking of Spain," the recipe name translates: "Alubias Blancas a la Vasca."

    Recipe #483190

    A merienda is a kind of high tea, common throughout Spain, taken between 5 and 6 p.m. In the provinces of the Basque country, according to "The Classic Cooking of Spain," ardangozatza is a drink that is typically enjoyed throughout the meal.

    Recipe #483189

    For a variation, you can use orange peel for some of the olives. The cooking time is the marinating time. From "The Art of Spanish Cooking."

    Recipe #483188

    From Hank Shaw’s "Hunter-Angler-Gardener-Cook" blog. He says that he adapted this recipe from one in Penelope Casas’ "Delicioso! The Regional Cooking of Spain."

    Recipe #483088

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