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    484 Recipes

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    Adapted from a Saveur recipe based on a classic but simple French dish. Winter comfort food; serve with something that will soak up the delicious sauce, either rice or crusty bread.

    Recipe #510927

    Adapted from a Mary Ann Esposito recipe. The original called for Italian (not Danish) fontina cheese, but I had some wonderful sheep's milk feta to use up, so that's what is used here. Sheep's milk feta from Bulgaria is soft, rich, and creamy. I have two small individual baking dishes which each hold a Portobello very nicely, so use whatever works for you. I cover my little baking dishes with foil. Serve quarters as appetizers, whole mushrooms as a vegetarian main dish.

    Recipe #510262

    This recipe uses big, sweet onions, rather than the pearl onions that are usually creamed. I like it better, as it's a whole lot less fiddly than dealing with all those tiny things. It multiplies well and can be prepped in advance of baking.

    Recipe #510090

    Incredibly aromatic.Try using this when roasting a duck!

    Recipe #510068

    Simple enough, and a dynamite flavor combination! The lemon juice really pulls everything together. Adapted from" Field of Greens", by Annie Somerville. You can use fresh roasted peppers , but I usually use good quality bottled roasted peppers from the pantry. Omit the optional cheese to make it vegan.

    Recipe #509485

    From The China Study Cookbook. This vegan salad will keep in the refrigerator for several days and is perfect when you need a quick snack or meal. For added color and variety, or to add interest to second-day leftovers, add 1 cup of fresh or frozen corn kernels and/or a sweet green or red pepper, chopped. You can also use cooked fresh, frozen, or dried black-eyed peas in place of the canned peas (use 2 cups).

    Recipe #509012

    Another one for garlic lovers! You could also roast the thighs in a moderate oven for about an hour and finish under the broiler to crisp the skin.

    Recipe #508956

    A Korean restaurant recipe. I submitted this before trying it; after having it last night to accompany a pork and vegetable stir fry, UI can say it is really very good, similar to a kimchi. We used home-ground chiles, a blend of guajillo and ancho, so it wasn't very hot. Use hotter chiles if you want more spiciness.

    Recipe #508896

    Adapted from a recipe in "Kitchen of Light", by Andreas Viestad. He claims this is a contemporary classic Western Norwegian interpretation of bacalao, and mentions some Norwegians add things like olives and various herbs. This dish can be made a day in advance and reheated very gently. Prep time does not include soaking time for the fish. The original called for even more olive oil, but I reduced it by 1/3.

    Recipe #508777

    An adaptation of a Martha Stewart recipe. This would also be wonderful with some cooked sweet or hot Italian sausage. Be sure you use only pumpkin puree, not pumpkin pie filling!

    Recipe #508637

    Adapted from a Michael Symon recipe.

    Recipe #508576

    Something different to serve with tortilla chips. A little diced tomato or avocado would are good additions, too. Add more buttermilk to thin it for a salad dressing.

    Recipe #508573

    Adapted from a recipe (9/24/2013) by Anjali on eatyourgreens.com, this salad makes a hearty vegan main dish, or a super-healthy side dish for grilled meats. It makes use of ingredients that are best in the fall. Rye berries are whole rye grains, easily found in a natural grocery bulk section. Substitutions are easily made. You can use cubed pumpkin for the squash, wheat berries or barley instead of rye berries, a different sweetener, etc. Add dried cranberries, blueberries, raisins, or other if you like. This salad keeps well in the refrigerator for up to 3 days, so it would be great for a pot luck event..

    Recipe #507740

    Adapted from "Williams-Sonoma New Flavors for Chicken", by Rick Rodgers (Oxmoor House, 2008).

    Recipe #507714

    Posted in a forum in response to a "My Great Recipes" missing card request. As it was not put into the database, I am putting it in so it can be easily found. It sounds simple enough, but I have not tried it.

    Recipe #507706

    A recipe adapted from James Campbell Caruso's "Espana", published in New Mexico Magazine, May 2013. Serve this as a tapa or a side. Save the extra compota in the fridge for other uses, such as sandwiches or with cheese and crackers.

    Recipe #507606

    From New Mexico Magazine, June 2013. Vegetarian Southwest grilling. Make sure you get fat chiles, preferably poblanos, as fat ones are easier to stuff.

    Recipe #507605

    A very simple snack or dessert recipe for one from Prevention.

    Recipe #507599

    A very simple Prevention recipe for a healthy snack for one.

    Recipe #507598

    From Brown Sugar on Tasty Kitchen, posted in response to a request. It sure isn't health food, but hits all the right spots! Remove seeds from two of the jalapenos to reduce the heat.

    Recipe #507459

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