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    164 Recipes

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    Rissoles are sausage patty sized burgers. From The Australian Woman's Weekly.

    Recipe #483082

    "Serve this refreshing cold soup as a first course or as a light lunch, accompanied by a green salad." By James Peterson, from Fine Cooking.

    Recipe #483077

    Full of summer garden vegetables this soup uses a pistou (basil-and-parsley sauce) for nice herbal flavor. It sounds like any mix of fresh garden veggies would work with the pistou - perfect for the random small handfuls of veggies that come out of a small garden. From Epicurious by Ruth Cousino

    Recipe #483075

    Savarins are buttery yeast-leavened cakes after a famous French politician. Serve with your favorite berries or pie filling. From Country Living

    Recipe #483033

    Yummy buttery crispy smashed potatoes. Excellent side dish, based on the recipe by Australian food writer Jill Dupleix.

    Recipe #483026

    Recipe #482708

    A light and healthy breakfast of yogurt and fruit from a Portuguese recipe blog:

    Recipe #482701

    Sweet brioche dough is filled with creamy nutella for a rich, warm breakfast treat. Submitted to a French recipe site by Maud Favre. Some reviews suggested adding additional sugar to the bread dough. The cooking time will vary slightly based on the thickness of your rolls, which is why the cooking time varies so much.

    Recipe #482697

    Breakfast gorditos stuffed with chile spiced eggs from Javier Cabrel

    Recipe #482551

    Fragrant Chicken Kebabs from North India - from Saveur Magazine

    Recipe #482548

    Fresh green summery side dish from Andrea Reusing. 3 cloves of garlic can be substituted for the green garlic, and frozen peas for the fresh.

    Recipe #482547

    Sweet and tart tangy pineapple salsa from Roberto Santibanez. A sweeter pepper could be substituted if the jalapeño is too spicy for your tastes.

    Recipe #482545

    Naturally sweet stewed carrots with tangy mustard and curry leaves. If you can't find curry leaves, dried bay leaves or dried basil leaves can be substituted - the flavor will be a little different but similar. I left out the split peas and used fresh basil leaves when I made it. Serve over warm rice. From Julie Sahani's Indian Regional Classics.

    Recipe #482544

    A hearty fried vegetable hash with brussel sprouts, carrots, parsnips, and potatoes. Would also work well with leftover vegetables. From Saveur magazine.

    Recipe #482543

    A hearty recipe of sausages baked in a batter and served with onion gravy. It sounds like you can multi task and start the Toad in the Hole while the Onion Gravy cooks. I am not a fan of prosciutto and plan to use bacon instead. Lard would be a good substitute if you don't have bacon grease on hand. From Saveur magazine

    Recipe #482541

    Delicious tex mex flavors without the mess of making burritos, tacos, or cooking lasagna noodles. It is also very hearty - one recipe lasts for three meals with my family of three. I can't eat a lot of tomatoes so I don't add many to the recipe - you could certainly use a second jar of salsa if you like. If you don't have the cooking creme you can substitute 1 pack of cream cheese, softened, with 1/4 cup salsa and 1 tsp cumin mixed well. I make my own taco seasoning using cumin, garlic, salt, and pepper.

    Recipe #465958

    A light, savory custard sauce for "fish fingers and custard." I used French's honey dijon mustard, but you could obviously use another brand. This would also be a lovely sauce for chicken.

    Recipe #460416

    A refreshing yogurt based drink that is popular in Japan. Not exactly the same as the real stuff, but very close, and the ingredients are common. If you couldn't find citric acid, but Fruit Fresh is mostly citric acid, and it works fine for this recipe. The syrup will keep in the fridge for at least a few months, if not longer.

    Recipe #457479

    Zacatecas home style pinto beans - for ZWT7. From Saveur magazine.

    Recipe #457318

    Chocolatey croissant rolls. Use 2 regular sized cans of croissant dough. Based on a recipe from For ZWT7.

    Recipe #457316

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