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    502 Recipes

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    A recipe from "Zarela's VeraCruz"--Champinones from the Restoràn Galera in Xico. This dish could also be turned into an appetizer — a quesadilla-like filling for folded tortillas (freshly made, if possible). The flavor of epazote is preferable, but you can substitute 10 cilantro sprigs, if you have to.

    Recipe #139175

    Ensalada de Lechuga con Aderezo de Cilantro from "Zarela's VeraCruz" -- a lovely, simple salad with a very fresh taste--a wonderful palate cleanser after a main course.

    Recipe #139174

    By way of La Cucina Ebraica, these cookies, traditionally served at Rosh Hashanah, (sfratti means evicted) supposedly represent the sticks landlords used to chase non-paying tenants. The pastry, moistened with sweet wine, is made with butter or margarine--depending on whether the meal is dairy or not. Cook time includes two hours for dough to chill.

    Recipe #139169

    This traditional stew, with peanuts (groundnuts) can also be made with lamb, chicken or just vegetables. The amount and heat of the peppers you use can be varied to suit your palate.

    Recipe #139167

    What could be more Irish than salmon and cabbage and bacon. Recipe from Michael Shlow. Add diced potatoes to the cabbage and you have a complete Irish meal that's a far cry from corned beef and cabbage.

    Recipe #139067

    According to Diana Kochilis, author of "Mezes" (and confirmed by Evelyn/Athens), Greeks love watermelon and they love feta and they love the two combined. Here's a salad which does just that.

    Recipe #138783

    A Meze from Diana Kochilis' book, "Mezes." This is a saganaki with a twist.

    Recipe #138779

    From "Crazy for Chipotle" by Lynne Nusom. It's best if it sits in the fridge for at least an hour.

    Recipe #138758

    Sea bass is a protected species in southern Ireland, and it is rarely seen in northern waters. If you are lucky enough to catch one yourself, treat this special fish with respect and cook it simply, as is done here. Serve with steamed new potatoes and a green salad. From Public Television's series on new Irish Cooking.

    Recipe #138755

    Mussels are so tasty that they require very little embellishment. Here they are partnered with garlic potatoes and herbs to give a gutsy low-fat treat. It is important not to boil the mussels too much or they will become tough. Add a splash of cream at the last moment for extra luxury. From "Gourmet Ireland" by Paul and Jeanne Rankin.

    Recipe #138752

    Boxty is essentially potato cakes using both grated and mashed potatoes. The word comes from the Irish bac-stai, for the traditional cooking of potatoes on the hob (bac) over an open fire (stai.) Margaret Johnson ("The New Irish Table") gives this recipe for a boxty from a restaurant in Killarney, County Kerry, using only grated potatoes. She recommends serving it with bacon and cabbage or Irish stew.

    Recipe #138744

    A lovely soup, quite nice when made with skim milk, very rich when made with whole milk, a splurge when made with cream.

    Recipe #138735

    An "extra-fancy toastie" from Canberra Chef Rob Oliver.

    Recipe #138734

    Farm -raised snails are a burgeoning industry in New South Wales, and this is one way they are served at Lolli Redini, Simonn Hawke's restaurant in Orange. You can buy the fresh pasta--though it's quite simple to make--and cut considerable time off prep. You can also substitute fresh baby spinach for the sorrel, which is hard to find outside of farmers' markets.

    Recipe #138733

    This is a recipe by Agnes Pigram of Broome, Australia(and the name of a song written by her son and performed by the Pigram Brothers).

    Recipe #138731

    Served in combination with lemon sauce and/or whipped cream, these are a delightful dessert or a breakfast splurge. Courtesy of Room at the Inn B & B in Colorado Springs.

    Recipe #138728

    A lovely cross between a cake and a tart, courtesy of Carpe Diem, a charming B & B in Provincetown, Massachusetts. Despite the length of the instructions, it is really a simple dessert to make. Prep time does not include time for the cake to cool.

    Recipe #138727

    A lovely Greek-style breakfast, lunch or brunch dish from the Rockledge Inn in Colorado. While it is very easy to prepare, it does need to be assembled the night before, refrigerated overnight and then allowed to sit at room temperature before baking for an hour, so prep time includes 8 hours in the fridge and half an hour sitting time.

    Recipe #138726

    A Tex-Mex and really easy version of eggs benedict from the WindDancers B & B.

    Recipe #138721

    A very light taco or crepe good for breakfast or for dessert. Cooking time includes two hours for the batter to 'stand.'

    Recipe #138717

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