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    128 Recipes

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    1 Reviews |  By Satyne

    Submitted for Afghanistan for My Food Odyssey. Original Recipe from this link http://afghancuisine.wordpress.com/2012/04/28/afghan-eggs-and-tomato-tukhum-bonjan-or-agay-bonjan/. Serves and time are approximate, please feel free to submit corrections.

    Recipe #500043

    Taken from here = looks yum. http://www.tv3.co.nz/Alices-Dragon-Fruit--Lychee-Jam/tabid/986/articleID/77777/Default.aspx Times are estimates

    Recipe #502154

    1 Reviews |  By Satyne

    Taken from Margeret Fulton's book of Indian Cooking. Cooking time is estimated.

    Recipe #484585

    NOTE: Split mung beans are yellow, also known as Yellow mung, Mung Dal or Moong dal. EXTREME! Extremely creamy, extremely delicious, extremely cheap, extremely easy, dairy-free, low carbohydrate, high protein substitute for Potato Mash?? Yes please. This was a "why not" experiment that worked out so well my mouth is watering just writing about it. To top off the EXTREME, mung beans are full of vitamins and minerals - high in Magnesium, Phosphorous, Potassium, Manganese, Zinc, Iron, Copper, Thiamin, Folate -- and very high in dietary fibre.

    Recipe #514212

    This recipe comes from Persia and I have taken it from 'Farah's Persian Cuisine, pg 24.' My workmate is from Persia and gave me the cookbook, it is simply gorgeous and the author has added a lot of interesting detail about the region in the book. I have included soak time in this recipe. I would suggest using the tail end of your soaking time to prep everything. I would also do the frying parts of this meal whilst the pot is boiling.

    Recipe #507510

    Copied from a friend of a friend's food blog here = http://missfoodie.com.au/asparagus-egg-yolk-ravioli-truffle-oil-parmesan her recipe has pictures of the finished product as well as progress shots, so please check her out. Looks absolutely amazing and can't wait to try it.

    Recipe #485713

    1 Reviews |  By Satyne

    Taken from Family Circle Tex Mex cookbook for Zaar world tour.

    Recipe #484587

    1 Reviews |  By Satyne

    Page 10, The Australian Womans Weekly, Classic Cakes cookbook. Uploaded so I have an online copy, shared so others can benefit

    Recipe #455523

    I wanted to use up our massive amount of Greek Basil and this seemed like a delicious way to do so. Cook times are estimated

    Recipe #507747

    1 Reviews |  By Satyne

    Taken from Margeret Fultons book of Indian Cooking.

    Recipe #484917

    My partner's amazing ragu recipe that we made for dinner tonight. Used squid ink linguinie for colour contrast.

    Recipe #485970

    1 Reviews |  By Satyne

    Taken from Golden Circle Tex-Mex cookbook for Zaar World Tour.

    Recipe #484586

    1 Reviews |  By Satyne

    Taken from Margeret Fulton's book of Indian Cooking for Zaar World Tour

    Recipe #484915

    1 Reviews |  By Satyne

    Gordon Ramsay's version of the classic steak dish - a show-stopping centrepiece on a special occasion. Taken from here = http://www.bbcgoodfood.com/recipes/2538/beef-wellington Times are estimated.

    Recipe #484581

    Taken from here = http://www.bbcgoodfood.com/recipes/1974640/beef-ale-and-parsnip-pudding uploaded for Zaar World Tour

    Recipe #484579

    1 Reviews |  By Satyne

    Recipe for my Black Cherry toms. Adapted from here http://thefoodaddicts.com/pasta-with-black-cherry-tomato-sauce/ Gorgeous step by step photos to be seen at the main page. Times & Qty are currently estimates until I make this.

    Recipe #500636

    Made another delicious pasta sauce today from items growing in the yard, very very tasty. Note, this probably won't taste as good if you use canned tomatoes

    Recipe #508093

    I bought this amazing pasta and really wanted to do something striking with it.

    Recipe #476843

    Modified directions as further development is tasty

    Recipe #479441

    Another recipe I'm looking forward to making, please check out original link for pictures and other info. http://iheartmaine.com/2011/09/02/blackberry-dragonfruit-jam/ Times and yield are estimates

    Recipe #502156

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