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    You are in: Home / acerast's Public Recipes
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    202 Recipes

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    An interesting dish from Florence Schwartz's "Vegetable Cooking of All Nations (1973). I've not tried it and am posting for ZWT3.

    Recipe #235082

    1 Reviews |  By acerast

    This salad is from Sonia Uvezian's "The Book of Salads". It looks delicious, although I've not tried it and am posting it for ZWT3.

    Recipe #235067

    "This is a Copenhagen favorite, often served with marvelous draft beer in the better bars" is how Maria Luisa and Jack Denton Scott describe this salad in their book "A World of Pasta: Unique Pasta Recipes from around the World." Posted for ZWT3

    Recipe #235023

    My friend DeEtta helped put together a cookbook of family recipes which they called "Aromas of the Past and the Present. Her family is of Danish heritage. This was submitted by Vi Nissen. I've not yet made this nor are there any cooking times. Please let me know how long it takes when you make it :)

    Recipe #234929

    From the Junior League of Denver's "Creme de Colorado Cookbook" I'm posting this for the ZWT3 where it can represent France and the USA West. There are instructions for freezing and baking just before serving - baking time from frozen state is 1 hour 15 minutes so plan accordingly.

    Recipe #233410

    I have not tried these yet. They are from the "Martha Stewart Living Cookbook". The instructions are a bit long but this is a novel recipe in that the lemons are the serving "dishes".

    Recipe #233409

    Oxtails produce wonderful soup and are used in cooking around the world. This is one from Maria Luisa Scott and Jack Denton Scott's "A World of Pasta". It is great during the summer when corn is in season and can be cut fresh from the cob.

    Recipe #233357

    Maria Luisa Scott and Jack Denton Scotts have traveled extensively and collected recipes from around the world. This is from "A World of Pasta". Posted for ZWT3 Middle Eastern.

    Recipe #233356

    An "Americanized" method of cooking this typical middle eastern dish. From Maria Luisa Scott and Jack Denton Scott's "Rice : More than 250 Unexpected Ways to Cook the Perfect Food". Posted for ZWT3

    Recipe #233349

    1 Reviews |  By acerast

    Another from Maria Luisa Scott and Jack Denton Scott's "Rice : More than 250 Unexpected Ways to Cook the Perfect Food". They recommend serving it with roast lamb. Posted for ZWT3

    Recipe #233347

    1 Reviews |  By acerast

    North African style chicken and rice from Maria Luisa Scott and Jack Denton Scott's book "Rice:More than 250 Unexpected ways to Cook the Perfect Food". They recommend serving it garnished with plain yogurt and a salad of tomato or avocado, or pineapple slices.

    Recipe #233346

    1 Reviews |  By acerast

    Maria Luisa Scott and Jack Denton Scotts have traveled the world and collected its recipes in their many books. This is from "A World of Pasta". Posted for ZWT3 - Northern Africa. The lentils must be soaked for 2 hours before cooking so plan ahead.

    Recipe #233157

    1 Reviews |  By acerast

    Moron is a city in the provice of Camaguey, Cuba. These cookies are from Mary Urrutia Randelman's "Memories of a Cuban Kitchen". The cooking time includes chilling and baking.

    Recipe #233155

    Okay - so I haven't made this yet...but it looks very interesting . I found this in a 1960 cookbook called Menus for Entertaining by Juliette Elkon and Elaine Ross.

    Recipe #233149

    Here is a Cuban version of Drunken Chicken featuring white wine and rum. This is from Mary Urrutia Randelman's "Memories of a Cuban Kitchen".

    Recipe #233116

    3 Reviews |  By acerast

    A refreshing cocktail for an armchair visit to the Caribbean.

    Recipe #232903

    9 Reviews |  By acerast

    A refreshing cocktail for an armchair visit to the Caribbean.

    Recipe #232902

    1 Reviews |  By acerast

    Driving through Montana, I was awed by the wheat fields. I found this recipe by "Wheat Montana" to enjoy some of their gorgeous grain. This recipe has a nice lemony taste.

    Recipe #231266

    This recipe is a favorite for our family at Christmas time. It was first made for us by a Welshman who had married a "Southern Belle" and was attending our church in Tennessee. What a lovely couple and what fond memories we have of them every time we indulge in these sweets.

    Recipe #230353

    1 Reviews |  By acerast

    Welsh Rarebit adorned with a poached egg is called a Golden Buck. This makes an easy, filling evening meal on a weeknight.

    Recipe #230352

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