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    242 Recipes

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    This is a typical Spanish soup that is served as a tapa. It is simple, rustic, and delicious!

    Recipe #483312

    One of my favorite tapas. My mom made something similar when I was growing up, but added chopped serrano chiles with the garlic. This made them spicy, but was a great complement to the richness of the mushrooms. Memories!!!

    Recipe #483309

    From "Tapas" by Adrian Lissen. It's been a while since I've made these, but I recall that everyone loved these when we had a tapas party. Easiest if you make them the day before, then fry them right before serving.

    Recipe #483308

    From "Tapas" by Adrian Lissen. Translated from spanish. I haven't tried this recipe, but it sounds wonderful and easy to make. It calls for ground lamb, but am sure it would taste equally good with ground pork or beef.

    Recipe #483303

    This recipe is from a book "Tapas" by Adrian Lissen. It's like a savory version of french toast, and is served as a tapa. Might seem strange, but it's very good! This is a translation from spanish, so hopefully it's correct.

    Recipe #483300

    A lovely veggie soup. Everyone from vegetarians to meat lovers will like this soup!

    Recipe #483246

    A beautiful side dish for lamb dishes.

    Recipe #483245

    A different take on the classic Beignets. Prep time doesn't include 3 hours resting time

    Recipe #483244

    Cleaning octopus is a labor of love... which is why I usually have the fishmonger do it for me. You can usually find baby octopus at Asian markets in most major cities. This is one of my son's favorite dishes, and for good reason. Oh so good!

    Recipe #483242

    Here in Costa Rica we have wonderful farmers markets in almost every town. The one where we go, in San Isidro de General, the market covers a huge city block inside an enormous warehouse. One of the ladies there grows and sells rabbit. I found this recipe in The Essential Mediterranean Cookbook and it's become one of our favorites. Just tell your company it's chicken (just kidding...).

    Recipe #483240

    A nice crusty sandwich. Perfect in your picnic basket with a bottle of sturdy red wine and a chunk of cheese... Time does not include one hour of standing time

    Recipe #483239

    Ooh La La! This yummy dessert makes a great impression and is so easy to make! I hate to admit it, but when in a hurry I've used canned pear halves and instead of the chocolate sauce, have used premade caramel sauce. The guests loved it anyways!

    Recipe #483237

    This is a simple and classic Aussie dessert. The recipe was given to me by a friend many years ago. It's crispy on the outside, but soft and gooey on the inside. The classic pavlova uses kiwi fruit and is topped with sweetened passionfruit pulp.

    Recipe #483235

    This recipe is from the box that my TB Drink of the Month glasses came in. A bar we frequent serves something very similar, so can't wait to try this one!

    Recipe #483228

    This is a quick and delicious main course dish that is made by combining a cream sauce with canned salmon or leftover cooked fish. You can use a baking dish or a pastry shell. The original recipe calls for cooked or canned salmon, but you can use any kind of fish or shellfish and it will taste great!

    Recipe #483216

    This recipe, from Julia Child's culinary masterpiece, is delicious over the Cauliflower Mold.

    Recipe #483213

    From Mastering the Art of French Cooking - Julia Child. See separate recipe for Sauce au Cari

    Recipe #483142

    This favorite chicken curry recipe is usually prepared as a side with flavored rice like Tomato Pulao. Coconut milk and poppy seeds are essential in the preparation of the curry. The chicken simmers in a concoction of yogurt, coconut milk, poppy seeds and garam masala to yield a rich creamy textured curry. Tomato Pulao with Chicken curry made for a deliciously comforting meal. From Sailu's Kitchen website.

    Recipe #483141

    This recipe is taken from Delia Smith’s Complete Cookery Course. Kedgeree was a typical breakfast dish in the days when grand Victorian breakfast dishes were spread out on handsome Victorian sideboards in colonial India. Nowadays it is found all over the world (New Zealand, Australia, Britain, Ireland) and makes a very good lunch or late supper dish in spite of its breakfast ancestry. This is a very common dish and there are as many ways to make it as there are people making it.

    Recipe #483140

    This dish is a little work but the end result is glorious! The sauce adds an interesting finish. In Spain, this dish is traditionally made with goose, but duck is more readily available here.

    Recipe #483139

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