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    7 Recipes

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

    I created this recipe one evening when I wanted something just a little bit special to serve my husband. It's so simple, yet tastes so very rich.

    Recipe #16327

    This recipe is courtesy of Kathy Flake, who blogs every Wednesday about food in her blog What Do I Know? (http://whatdoiknow.typepad.com) She is very funny and despite the title of her blog, she knows a lot about a lot of things. Check her out - you will enjoy her. This is delicious and even satisfies my carnivorous sons-in-law.

    Recipe #173662

    This is a hearty main course soup. It's easy to stretch with more broth and/or veggies. It's so simple, quick and flavorful. Even my three-year-old grandson likes it!

    Recipe #69176

    I found this on Alton Brown's Good Eats and it is delicious. Adding the step of toasting with butter really adds to the flavor. Plus, adding the (already) boiling water to the toasted grains and letting it cook without constant attention (like a pilaf!) makes preparation soooo easy. And the buttermilk adds richness to the mix. My family loves the hearty flavor and texture of Scottish (steel-cut) oats, and this is the best recipe I've ever found.

    Recipe #108943

    This is traditional in our family for Thanksgiving. I think it may be the only recipe left from my Edinburgh grandmother. Guests always wonder about it, but they turn into believers after a few bites. It is nutty and delicious. Try it, you'll like it.

    Recipe #47830

    I belong to a food buying club served by Ozark Co-operative Warehouse. They often run specials on unusual (to Americans) cheeses, rices, beans, etc. Recently I bought a #5 sack of Swedish Brown Beans, but when a searched Recipezaar -- nothing! However I did find this recipe on SOAR: The Searchable Online Archive of Recipes and tried it that night. It made a delicious creamy dish - a little sweeter than most main-dish bean recipes, but very delicious. You can cut down on prep time by bringing the beans to a boil for 10 minutes, then covering. Remove from heat and let sit for an hour. This takes the place of soaking overnight. Make sure your beans are tender before you add salt. (Salt tends to toughen the beans.) Serve with a hearty bread.

    Recipe #18218

    This recipe came from the San Francisco Chronicle in October, 2004. It was described as the Afghan version of sweet and sour, with the sweetened pumpkin and the tart yogurt. Yummy!

    Recipe #106186


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