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    484 Recipes

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

    1 Reviews |  By Zeldaz

    A good accompaniment for chicken or lamb. From Joyce Goldstein's "The Mediterranean Kitchen", 1989.

    Recipe #512987

    17 Reviews |  By Zeldaz

    By Erin McDowell, on, January 23, 2014. I was skeptical at first, but we enjoyed the unusual combination of spices, it's sort of a vegetarian version of a tandoori dish. Please note that the first word in the title is "spicy"; if your palate is not accustomed to strong, earthy spice blends, you might consider suggest finding an alternative marinade or cutting back on the amounts of spices for this technique, but if you like robust flavors go whole hog. In my experience, the cauliflower needed 10 or 15 extra minutes to cook, checking for doneness with a metal skewer, and the head I used was a small, organic one. We used the leftover marinade the following day on some broiled chicken.

    Recipe #512584

    Adapted from a Michael Symon recipe.

    Recipe #508576

    1 Reviews |  By Zeldaz

    A Weber recipe for beef.

    Recipe #505557

    1 Reviews |  By Zeldaz

    I love this dip sold at Trader Joe's, found this copycat recipe for it at

    Recipe #504463

    1 Reviews |  By Zeldaz

    Not as intense as traditional marmalade. For a variation, add 1/4 c. chopped dried cranberries to it a few minutes before it reaches the gel stage. From "The Complete Book of Small-Batch Preservation". To test for gel, have a saucer or two in the freezer. Put a spoonful of the hot mixture on one plate, return the plate to the freezer for 2 minutes, then remove plate, tilt it, and make sue the mixture has gelled and does not run off the plate. The cooking pot should be removed from heat during the chill time so it does not overcook.

    Recipe #502563

    Do NOT overcook this fish, as it will become dry! This is good with a side of toasted quinoa. Adapted from a recipe on

    Recipe #502124

    2 Reviews |  By Zeldaz

    Good with grilled meats or poultry, or grilled eggplant, summer squash, and onions.From "The Splendid Grain", by Rebecca Wood.

    Recipe #501122

    1 Reviews |  By Zeldaz

    A quick whole-grain side dish. The bulghur will be slightly al dente; if you prefer it softer, add 1/4 c. more liquid and cook an extra 5 minutes. From "Diabetes Cooking for Everyone", by Carol Gelles. Exchanges: 1/2 bread, 3/4 vegetable, 1/4 fat.

    Recipe #500689

    3 Reviews |  By Zeldaz

    From Facebook, of all places. Full disclosure: I have not made this, but I thought there might be some interest here so I decided to post it. Let me know how it works out for you.

    Recipe #499549

    Adapted from The Splendid Table's online newsletter. Light and fluffy, my husband said if he could eat this at every meal he'd be happy as a vegetarian. I make the sauce first, then the falafel. Serve on a plate with the sauce as part of a Middle Eastern meal, or stuff into a pita with vegetables and dress with sauce. We like this with Recipe#12165.

    Recipe #497660

    1 Reviews |  By Zeldaz

    Adapted from a Beth Hensperger recipe. Prep time does not include overnight soaking of oatmeal and dried cranberries.

    Recipe #494067

    1 Reviews |  By Zeldaz

    A fast dish to make, once the ingredients are in order. Adapted from a Martha Stewart Recipe published in 1996. Not too spicy, a nice side for Tandoori Chicken, but make sure the leaves are good and dry or it will turn out too wet.

    Recipe #492984

    1 Reviews |  By Zeldaz

    I first had this at a B & B in Los Alamos, New Mexico. They gave me the recipe, which is one of the late Marion Cunningham's classics from her Breakfast Book. The Orange Street Inn is no longer around, but the recipe lives on, and it's even delicious when cold.

    Recipe #491437

    We bake these in a popover pan, so one muffin is very filling! You'll get a lot more if you use a standard muffin tin. We have found the baking time is the same for popover pans, strangely enough. Very freely adapted from a recipe for blueberry corn muffins by Beth Hensperger.

    Recipe #491128

    Serve with Chipotle-rubbed grilled pork tenderloin or grilled fish. The ginger is the key ingredient. Add the zest oif the lime if you adore citrus.

    Recipe #479275

    2 Reviews |  By Zeldaz

    From the "Seven Fires" Argentinian cookbook. This pesto-like sauce is offered in many restaurants as an alternative to chimichurri or salsa criolla. Use it on Recipe #478140 and other grilled meats.

    Recipe #478156

    1 Reviews |  By Zeldaz

    This is scaled down and adapted from the original, as my pressure cooker is a smaller one, more like a deep pressure skillet. The cocoa and the chorizo make all the difference. A combination of ground meats works very well. Be sure to use whole cumin, as the ground stuff loses flavor when pressure cooked. If you double it, use a four quart or larger cooker. For a Cuban-style picadillo,reduce the chile powder to 1 tablespoon, add 2 to 3 tablespoons raisins, then add 1/4 cup coarsely-chopped pimento-stuffed green olives after pressure release. Garnish with cilantro and serve over rice.

    Recipe #473104

    4 Reviews |  By Zeldaz

    If you don't want to make many gallons of this soup, here's a version scaled down for the home cook, adapted from Serious Eats. I use Mexican crema instead of cream, tempered with a bit of the hot soup before adding. Make sure to use dried basil, it won't work well at all with fresh because of the cooking time. Although this allegedly makes 4 servings, I got 6 generous bowls of soup.

    Recipe #471204

    1 Reviews |  By Zeldaz

    Recipe by Marisa McClellan. Great variation on cranberry sauce. Use them to make a cranberry vinaigrette for salads, serve them with a double-cream brie to cut the richness of the cheese, and save any leftover brine to mix with sparkling water. The "cooking" time is standing time. Wait a day before trying them.

    Recipe #469702

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