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    1,624 Recipes

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    This is basically a chicken and rice dish that sounds delish with great seasoning. It's easy and not expensive

    Recipe #493454

    Adapted from Onsa Mahjoub's recipe. These are dairy free but may be served with honey yogurt if desired.

    Recipe #493452

    This is from Sasha Martin. *Very Important 100% pure Frankincense oil should never be consumed “straight,” but should always be diluted. Please read the following article on the side effects (and benefits) of consuming Frankincense essential oils prior to consuming frankincense oil. While their label may say “Not for consumption”, the company Aura Cacia (available at Whole Foods) has stated that (for their products) this has more to do with USDA regulations than the actual safety of the product (assuming that the essential oil is 100% pure boswellia sacra, with no additives). Read the entire article for more information. After reading all this material I felt comfortable serving this dish to my family (as they do in Oman without a second thought). None of us suffered any ill effects. Please make the decision that’s right for your family. (freezing time is however long your machine takes). Article:

    Recipe #493308

    2 Reviews |  By Annacia

    An easy dessert that will hold in the fridge until wanted after dinner. The recipe gave no time so the 20 mins given is a total guess.

    Recipe #493301

    1 Reviews |  By Annacia

    Rich, silky, creamy, rice pudding is comfort in a bowl.

    Recipe #493172

    Found this in a Wiki for Omani desserts and couldn't resist bringing it home. Calorie counters stay away from this one! The coffee is mixed into whipped cream. Serving number and timing is a guess on this one. It sounds delish but I would use it more as a topping than as a dessert in it's self.

    Recipe #493002

    While, personally, I might not have chosen to call any food a Barfi this is it's name and has been in Oman for many generations. Irregardless of the name these easy candy like nut treats are delicious and simple to make.

    Recipe #492981

    Adapted from ''A Taste of Oman,'' by Marcia Stegath Dorr.

    Recipe #492978

    Posted for the Omani Recipe Collection Drive in the North Africa/Middle East forum this month (Jan, 2013).

    Recipe #492791

    4 Reviews |  By Annacia

    Ever been in that place where you have a fridge full of odds and ends and need to make a meal? This "use it up" creation came out honoring all of the bits and pieces that went into it and tasting pretty darn good too.

    Recipe #492634

    1 Reviews |  By Annacia

    I came across this in my surfing today and had to bring it home. If you have a larger grill surface you won't need to do it in batches. Prep time includes chilling.

    Recipe #492545

    From: Faiza Ali's Kitchen. The recipe sounds yummy but it gave no times so take the ones showing with a with leeway in either direction.

    Recipe #492494

    From Gingerbread, by Jennifer Lindner McGlinn: "It might seem rather a stretch, including caramels in a book about gingerbread. The fact of the matter is, though, that in France (and in Burgundy, in particular) the use of spices is so ubiquitous that they make their way into everything from breads and cakes to preserves and confections. This recipe is based on caramels I first experienced in the Burgundian hill town of Vézelay. The shops there were filled with tempting local specialties. Among the shelves of wine, honey, mustard, and preserves, I almost always found pretty little sacks of caramels d'épices. These delicious, dark amber-colored gems, wrapped beautifully in gold and purple foil, were a revelation. Spicy, sweet, and creamy, caramels d'épices were candy bliss. As soon as I returned home, I began developing my own recipe for these caramels, which I now present to you. These caramels, though, are truly as consistently easy to prepare as they are delicious."

    Recipe #492468

    2 Reviews |  By Annacia

    Posted with my friend Baby Kato in mind. Times given are a guess.

    Recipe #492467

    3 Reviews |  By Annacia

    This was in Taste of Home and while the contributor's name wasn't given she said: "My husband is a former member of the Air Force's Thunderbird team, and I developed this recipe after he invited the whole team to our house on short notice for an informal dinner. It was very easy-it was done in 45 minutes, and it turned out to be the best oyster stew I'd ever made!"

    Recipe #492466

    1 Reviews |  By Annacia

    Found in: Guide To Travel in France and All Things French. The intro reads: "This recipe is good, and simple. I like making the gravy half way through like this to avoid some of the last minute panic.". Sounds delicious to me.

    Recipe #492465

    1 Reviews |  By Annacia

    Call it a cake or a quick bread, either way it's different and delicious. I adapted another of my recipes (Honey Spice Cake) to come up with this flavorful loaf. You will need to make Zany Zesty North Africa/Middle East Spice Mix #428327 (I skipped the sugar and salt in it) for the spice used in this, it doesn't take more than 5 mins and that included gathering the ingredients onto the counter and it is what makes this recipe what it is. Get ready to enjoy the wonderful baking aroma!

    Recipe #491419

    2 Reviews |  By Annacia

    From: Choosy Beggars Blog, by Tina. I so enjoyed reading the post that I left the directions as written. Yes, they are a bit wordy but they are also clear and helpful with some personality tossed in. I'm not real sure about the prep time so what you see here is a guess, take your best shot.

    Recipe #491177

    1 Reviews |  By Annacia

    If your a fan of the old musical Kismet from the the 50's like me then you'll be familiar with the name Rahat Lokum. In Kismet it was touted to have great seductive properties. Be that as it may, I always wondered if it was a real recipe and sure enough it is and a very old one! The sweet as it is known today was invented by Bekir Effendi, who moved from his hometown Kastamonu to Istanbul and opened his confectionery shop near the Yeni Camii Mosque in 1776. Originally, honey and molasses were its sweeteners, and water and flour were the binding agents, with rosewater, lemon peel and bitter orange as the most common flavors (red, yellow and green). Lokum was introduced to Western Europe in the 19th century. During this time, it became a practice among upperclass socialites to exchange pieces of "Turkish Delight" wrapped in silk handkerchiefs as presents.

    Recipe #491159

    1 Reviews |  By Annacia

    Anise seeds, sesame seeds and orange flower water give these sweet rolls their fragrant, characteristic flavor. Serve Krachel plain or with butter, jam, cream cheese, or whatever you like. Full time with rising is about 3 hrs 10 mins. See the Tips at the end of the recipe for a less rich sweet dough variation. CREDIT: Christine Benlafquih

    Recipe #491157

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