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    8 Recipes

    Sort by: Newest | Rating | Photos | Time to Make | A-Z

    An adaptation of Bert Greene's H. John (as in Hoppin' John) Millet. The V is for vegetarian or vegan. Feel free to add back chicken stock (2 cups) and bacon (4 strips).

    Recipe #453336

    A truly delicious brownie recipe from the Woullet Bakeries (several locations in and around the Twin Cities area). They are called 'enourmous' because this recipe (fits in a 9x13" pan) makes FOUR servings. That's absurd. Feel free to add whatever floats your boat; I left out the walnuts entirely and upped the chocolate chunks (I used one cadbury dark chocolate bar and a few chunks of a cadbury milk chocolate bar). This recipe is available on the Woullet website as well as the food network website. **edit** I was in Minneapolis earlier this month and I went to Wuollet's! YUM! They are really delicious, but they aren't as gigantic as they say they are. If you go when they're about to close it's 2 for 1...worth it!

    Recipe #377514

    This is a super easy sauce that I whipped up tonight on the suggestion of a friend who brought over ice cream and cookies. It's easy to mod, but I'll tell you how I made it. Serving size depends on how you use it.

    Recipe #363713

    I'm not sure why this is deemed 'Italian' - I mean I know it has basil and balsamic vinegar, but I don't think it's actually from Italy. Regardless it is really a delicious and simple salad. Every time I make it, I wonder why I don't do it more often! **cook time is cool time**

    Recipe #360292

    This is another hararat recipe. I found this online as well (http://morselsandmusings.blogspot.com/2008/03/sharba-libiya.html - this website has a lovely looking soup recipe accompanying the spice blend). This one is easier to make than version 1, because the spices are already ground, thus you don't need a spice or coffee grinder. The spices are dry fried or toasted to release the flavours! Be sure NOT to add any oil.

    Recipe #352805

    This is a common seasoning in Libya. I was surprised that there isn't a recipe for it on zaar (though it could have another name...I'm certainly no expert). I found this recipe online (http://www.celtnet.org.uk/recipes/miscellaneous/fetch-recipe.php?rid=misc-hararat). I must admit that I have never made this before - and that this particular recipe is a bit annoying as you have to grind everything in a spice/coffee grinder or I suppose a mortar and pestle if you're ambitious. I am posting a different version that uses pre-ground spices. Feel free to multiply this recipe to make any amount you wish.

    Recipe #352799

    There are a few of these up, but this one is a little bit different - and there is no curry in it. It's actually a little bit healthy - and of course you can make alterations to make it even more so. I'm curious to know what this would taste like with chickpeas instead of chicken...DO use the brown rice. It will NOT be the same with white.I'm kind of guessing about the yield. It makes a lot, I know that! It's great with crackers or on a nice bed of greens. Cooking time does NOT include chilling (although I just ate some while it was still warm...still tastes great)

    Recipe #316806

    I got this off of a website (planetgreen.discovery.com) that got it from Veganomicon. It looks absolutely delicious. I hate mayo ergo I'm not a huge fan of aioli, but this looks delicious. There is no mayonnaise (not even nayonnaise) so I imagine the texture is much thicker than regular aioli - more like hummus. I haven't tried it yet though so I don't know. Hope it's good! <I'm not sure about all the specifics here, like the yield and especially the servings, which would depend on what you do with it. The website suggests that you use it on crackers or bread, as a dip for crudites or as a sandwich spread.> Also, make this a bit ahead of time (not more than a day) so the flavors can blend.

    Recipe #316370


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