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    1,624 Recipes

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    1 Reviews |  By Annacia

    Straight out of the Klondike, this recipe has been around for a long time. This process takes all day, but the smells that will fill your house while the bread is rising and baking will make it all worthwhile. You’ll probably find that at suppertime you’ll sit yourself down with a loaf of hot, fresh bread and a pound of butter and wonder how you ever got by without sourdough bread! The Dawson City Historical Complex commemorates the history of the Klondike, including the Gold Rush and the years that followed. Sourdough was an integral part of the harsh life of a miner during the Gold Rush. Sourdough starter was always available, either by borrowing some from a fellow miner or by starting one's own. Food was scarce in the Yukon and winters were long and lonely, so having some sourdough starter and a large bag of flour could greatly increase a miner’s quality of life. Up in the Klondike today there are people who still share sourdough starter which originally came over the Chilkoot Trail. It’s a great living tradition to keep alive, so share and share alike – pioneer style! Time does not include making the starter but does include rising time for the dough.

    Recipe #506175

    Found on the Vuntut Gwitchin First Nation website. Thought I'd save it as you just never know when you might have a chunk of caribou to deal with.

    Recipe #506173

    I just couldn't resist sharing this. It's from Group Recipes and here is a photo link: http://s2.grouprecipes.com/images/recipes/200/6776641029.jpg . Do with this as you will, laugh, cry or jump in and make one. Posted just as written. Their intro reads "Taking an American classic and making it more American by dipping it in beer batter and deep frying it. This is what happens when boredom strikes in a professional kitchen.". The recipe claims 10 mins to make, I think that must be just deep frying time so I'm guessing at actual times.

    Recipe #506079

    1 Reviews |  By Annacia

    A simple but delicious salad from the Mediterranean.

    Recipe #506078

    Quench your thirst and delight your taste buds with this citrusy blend of sweet and fizzy flavors. What makes this mouth-watering mojito exceptionally refreshing is the mere 20 calories per serving! Who wants another glass?

    Recipe #506060

    1 Reviews |  By Annacia

    There's nothing better than a juicy steak in the summertime or any time. Try this slow-cooked version, simmered in a savory garlic sauce and paired with fresh mushrooms, onions, and jalapenos.

    Recipe #506032

    3 Reviews |  By Annacia

    Make an old-fashioned country-style dinner in your slow cooker. Tart apples and saucy pork ribs make a sweet barbecue dinner. A splash of bourbon adds smoky flavor to this slow cooker recipe.

    Recipe #506030

    This has fewer ingredients than most similar recipes but no less flavor. If you don't have a tagine a Dutch oven may be used. (Note: If time allows, marinate the chicken overnight before beginning to assemble the tagine)

    Recipe #505872

    2 Reviews |  By Annacia

    With Morocco's heat ice cream is much enjoyed these days. I think that you might well enjoy this too. Cinnamon is native to Morocco and coffee is considered indispensable. Cinnamon has been known there from remote antiquity, and it was so highly prized among ancient nations that it was regarded as a gift fit for monarchs and other great potentates.The optional figs pair amazingly with the ice cream.

    Recipe #505869

    I found this in an ad. Feel free to add sugar if you wish. It's diabetic friendly as written.

    Recipe #505834

    1 Reviews |  By Annacia

    For my friend Baby Kato who loves Thai and will want something easy to make when she is back in commission. I hope that you will enjoy my friend.

    Recipe #505700

    1 Reviews |  By Annacia

    From Vietnam. Found on The Kitchen blog. Posted by Emma Christensen. She says: "This dish is actually quite elegant in its simplicity. The seasoned noodles are the real star with the crispy pork and other ingredients just there to play back up. It's usually served cold or room temperature, and many versions include either dried or whole cooked shrimp to make it a more substantial meal. I chose to leave the shrimp out of my dish, but please feel free to add them if shrimp are something you like."

    Recipe #505699

    Mountain bread or "paper" bread has been around for thousands of years. Who wouldn't want to sample a food with such a long lineage! This recipe requires that you start with Manoushi dough (Recipe #488968). That recipe will make the right amount of dough for this recipe. Time includes 2 hrs for rising.

    Recipe #505597

    2 Reviews |  By Annacia

    Tender beef short ribs, braised in a honey soy sauce topped with a spicy peanut glaze and served over warm jasmine rice.

    Recipe #505524

    3 Reviews |  By Annacia

    This dish is inspired by a recipe from Claudia Roden's classic book, Tamarind and Saffron (Viking, 1999). It's a favorite: it is easy to make, yet looks stunning, and has the most delicate and exotic combination of flavors (rose water, saffron, and cinnamon), which takes you straight to the famous Jemaa el Fna in Marrakech. Serve with rice or plain couscous. Marinating time is not included. Personal Note: If you are unfamiliar with rose water you may want to start by using a half amount.

    Recipe #505412

    1 Reviews |  By Annacia

    These flaky scones are a lovely way to start your morning or accompany your tea or coffee at any time of the day.

    Recipe #505411

    1 Reviews |  By Annacia

    The daily workers of Italy have long made food that sustains them through the hours . This delicious and hearty dish will fuel your morning's work well. That goes for a relaxed week end brunch too.

    Recipe #505409

    1 Reviews |  By Annacia

    Here you have a verity of flavored syrups. Use them anywhere you want an enhancing sweetness to any degree you wish. Flavors are shown in the directions. They would make nice gifts in pretty bottles.Times differ for the flavors but I had to put something in the time slot.

    Recipe #505361

    The secret to this fantastic peach lemonade is the homemade chamomile-lavender simple syrup (Recipe #505361). Pour into ice-filled glasses on a hot day, and enjoy every last soothing sip.

    Recipe #505359

    2 Reviews |  By Annacia

    You'll want to double up your piecrust to hold together the flavor-packed filling of this scrumptious savory pie. A cream cheese layer forms the base of the dish, allowing you to get sweet and salty flavors and creamy texture with every bite.

    Recipe #505358

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