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    242 Recipes

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    This recipe comes from the box my Tommy "drink of the month" glasses came in. Sooooooo good!

    Recipe #486337

    A fabulous recipe from SmittenKitchen.com. The author of the blog, Deb, says: " There’s a lot of broccoli and very little pancake in this fritter. The broccoli is not grated or pureed, but left in small, recognizable bits that are bound lightly, faintly, to their batter of egg, parmesan and flour. And when you cook them right — that is, to a crisp, in a preheated, heavy, oil-slicked skillet — they get a fantastic crisp edge to them. To serve: I like these with a dollop of the garlicky lemon yogurt I share here, roughly 1 cup plain yogurt, 2 tablespoons lemon juice, 1 tiny minced clove of garlic, a bit of zest and salt. It would also be good with this homemade ricotta, with or without additional lemon juice. They’re also good simply, with just a squeeze of lemon juice. I think I’d also enjoy them with a little crumbled feta on top. Oh, and of course, you can put a runny fried egg on top of it. But I don’t need to tell you that.". Enjoy!

    Recipe #486030

    This recipe is from mis-recetas.org, a food blog. These portuguese fritters are like little donuts that are light, airy and dusted in cinnamon sugar. They are remarkably like a Mexican churro, only a different shape. Easy to make, too! These are excellent with your afternoon tea or coffee...

    Recipe #486029

    This is a traditional Indian flatbread. Picked this up from the Food Network website, recipe by Cheryl Smith. The last step in the recipe is instructions on how to make homemade Ghee.

    Recipe #485176

    Saving this recipe from the Food Network Kitchens. Looks easy and tasty! Posted for ZWT8.

    Recipe #485175

    Sailu says on her blog site: "Aloo Baingan is an easy to make dish from North India. Eggplant and potato make for a fantastic combo and when roasted together in a perfect combination of spices, these vegetables are a match made in heaven." I haven't tried this yet, but as soon as I have the spices it's first on my list!

    Recipe #485171

    Comfort food at it's best.

    Recipe #485168

    This recipe is so very different from the one already posted on this website. How can you go wrong with fruit and whiskey? Found on Irish Abroad, a recipe by Margaret Johnson. Can't wait to try it. If you don't feel like baking, this colorful make-ahead dessert is just the ticket. PREP TIME DOESNT INCLUDE REFRIGERATION TIME

    Recipe #485166

    This sounds like it would be heavenly on a sweet pear or apple tart. Found on Irish Abroad website, which describes it as follows: Derry Clark, chef-patron of l’Ecrivain Restaurant, Dublin, is one of the city’s most innovative and original cooks. He’s been known to pair this unusual sorbet-like ice, expectedly, with a sweet like an apple tart , and quite unexpectedly with a starter like seared black pudding and apple compote. The lemon-cider-blue cheese combination works as well with a sweet as with a savory, so feel free to experiment with it. PREP TIME DOESN"T INCLUDE FREEZE TIME

    Recipe #485165

    Found recipe in Irish Abroad which says: Pears are often poached in red wine or port, which adds both color and flavor, but I find them even sweeter when the poaching liquid is made with Bunratty Mead. The silky cheese accompaniment - a blend of Irish blue cheese and Italian mascarpone, a soft, triple-cream cheese - is a luxurious addition. Can't wait to try this. Posted for ZWT8 Ireland.

    Recipe #485164

    The perfect little Irish appetizer. The original recipe calls for canned shrimp in the spread and a whole fresh shrimp on top, but I would definitely use fresh throughout. Just be sure to mince up the cooked shrimp used in the spread portion of the recipe. This cream cheese spread is perfect party fare. You can make it ahead of time and spread it on the bread just before serving. The Irish Mist liqueur adds a touch of sweetness. The recipe can easily be doubled.

    Recipe #485163

    Nothing better than Irish blue! The whiskey-soaked raisins add that extra special touch. Posted for ZWT8 Ireland.

    Recipe #485162

    A rich and dense cake with a zesty lemon icing. Yum! Posted for ZWT8 Ireland

    Recipe #485161

    The Four Seasons Hotel (Simmonscourt Road) serves afternoon tea in the Lobby Lounge. It often includes this lovely fruit and cheese sandwich made on raisin bread. Posted for ZWT8 - these sound like lovely and yummy sandwiches.

    Recipe #485160

    Ok, a third Drambuie recipe. This one sounds oh so good.

    Recipe #485159

    Another Drambuie recipe! Found on a traditional scottish recipe website.

    Recipe #485158

    This recipe is different from the others in that it has a special ingredient - Scotch Whiskey AND it includes both chicken and beef! The "Auld Reekie" does not refer to the soup being "smokey" but to the origins of the recipe in Edinburgh which used to be called Auld Reekie in the days of coal fires. It will, as the say, "stick to your ribs". Found on website: rampantscotland.com. COOK TIME DOESN"T INCLUDE MARINATING TIME

    Recipe #485156

    From Charles Mattocks book "Eat Cheap but Eat Well". Chef Charles’ Thoughts: Now this is by far my favorite salad to make at home and to demo when I do shows. This healthy light salad will be a sure hit. The feta cheese allows the taste to pop out along with the cilantro. Most people don’t use cilantro to make salads, but once you make this you may not go back. The light dressing is very easy to make and can be used on many other salads.

    Recipe #485117

    I haven't tried this recipe yet, but it sounds delightful. A rasgulla is a cottage cheese ball of sorts, that is boiled in a sugar syrup and served plain with the syrup. The Rasmalai is a rasgulla that is served with a milk sauce with pistachios. YUMMMM! Can't wait to try it! This recipe seems to have a lot of steps, but the last five are ONLY if you are doing the Rasmalai version

    Recipe #484554

    You can stuff these indian buns with chicken or paneer (a fresh crumbly cheese from India). From indian food blog: Sailu's Kitchen

    Recipe #484553

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