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    429 Recipes

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    3 Reviews |  By twissis

    Found at a cooking-by-country (or region) website, who does not smile when they see meat loaf on their dinner table? Pair this w/your favorite thick mashed potatoes & my also newly entered recipe for Louisiana Green Beans & you will feel like you are dining in Bayou Country. Enjoy!

    Recipe #502828

    4 Reviews |  By twissis

    This is another recipe I found at a cooking-by-country website & is further proof that the countries of Cambodia, Pakistan, Thailand & Vietnam share a common affection for the use of coconut milk across all courses of their cuisines. Altho titled Buddha Rice at the website, its Vietnamese name is Com Chay. Cook time includes 10 min rest time & I allowed 5 min for ingredient prep. Enjoy!

    Recipe #502827

    Found at a cooking-by-country website, this recipe boasts all the things I want from a recipe. It can be served hot or cold, can be served as a starter or a side-dish to virtually all main-courses, can be made ahead, is ingredient friendly & has a 35 min prep time (Cool time not included)..I rest my case. Enjoy!

    Recipe #502716

    Found at www.caterersearch.com & entered for ZWT-8 because we were gifted w/some lovely monkfish. It was a "Seasonal Recipe of the Wk" by Mike Robinson & included "A lrg handful of samphire (opt to serve)" as 1 of the ingredients. BUT samphire was not in the ingredient data base, so I did a search. I found myself reading an article & watching a chef-prep video of a dish from the Michelin-starred Danesfield House in the UK that was being prepped for Olympic athletes staying there. 1 of the prep steps was: "In a pan of salted water, blanch the rock samphire (quickly to keep the nutrients)". Wikipedia was more help & said: "Samphire is the name given to a number of distinct edible plants that grow in coastal areas. Rock samphire is a coastal species w/white flowers that grows in the UK." In the pic shown, it resembles asparagus & occ is called sea asparagus, but I left the samphire option out to avoid confusion (Time was estimated). *Enjoy!*

    Recipe #484689

    1 Reviews |  By twissis

    Submitted for play in ZWT-8, the starting-point of this recipe was a basic hummus recipe I found in a sml cookbook I got at Heilsustofnun NLFI (An Icelandic health spa). I chg'd it up a bit to suit our taste preferences & then added my "Twissis Twist". It's an easy quick-fix that has proven itself & is freq requested by our family & friends. The end-product is thick & I suggest reserving the liquid drained from the canned chickpeas to thin it as desired for your intended use. This recipe is also easily halved, but I've never done that as it's usually made for occasions & disappears quickly. Yield was estimated - I just never bothered to ck that because I was happy. 10 min was allowed for ingredient assembly & 5 min for prep. *Enjoy!*

    Recipe #483527

    5 Reviews |  By twissis

    Submitted by reader Brittan H. of Vermont, this recipe was described as a new take on an old favorite & found in 1 of my Grandparents.com newsletters. What could be more British than starting your dy w/an infusion of tea? (Cooking time was estimated & 5 min prep time allowed) *Enjoy!*

    Recipe #482926

    1 Reviews |  By twissis

    This is the last of 3 recipes featuring Indian cuisine that I found in 1 of my Grandparents.com Newsletters. Mango chutney was described as the ultimate in Indian condiments & excellent w/grilled meats (sauces too I have recently discovered). Best of all is that it's so easy to make in a std slow cooker. This recipe comes from Anupy Singla’s fabulous cookbook The Indian Slow Cooker: 50 Healthy, Easy, Authentic Recipes & she added that it's good just mixed w/basmati rice as a side-dish. I allowed 15 min for ingredient prep, but there is no other real prep. I suggest you make this recipe to enjoy w/the Indian dishes you'll be making during the Tour. :-)

    Recipe #482860

    2 Reviews |  By twissis

    This is the 2nd of 3 Indian recipes found in 1 of my Grandparents.com Newsletters. From The Indian Slow Cooker: 50 Healthy, Easy, Authentic Recipes by Anupy Singla, this an Indian-inspired rice pudding described as unlike any you've tried before. Flecked w/golden raisins & sprinkled w/pistachios, it's sweet (w/o being overly so) & flavored by cardamom, a spice commonly used in Indian cooking. Use a 5-qt slow cooker & serve hot or cold. This recipe yields 9 cups, but is easily halved. To make this dish in a 3 1/2-qt slow cooker, halve all ingredients & cont w/the recipe. A half recipe makes 5 cups. There are other recipes already entered for Indian rice puddings, but I didn't find any that used a slow cooker method. I allowed 10 min for ingredient prep, but there is no other real prep involved. *Enjoy!*

    Recipe #482859

    1 Reviews |  By twissis

    Found at foodsfromspain.com when I looked for a Spanish olive recipe. Spain is the world's main olive tree reserve, the olive being the most characteristic of the Mediterranean basin's tree species. Over 300 million olive trees grow in Spain, making it the world's leading producer & exporter of olive oil & table olives. I just happen to love them & I was hooked when I thought of the seafood bounty we enjoy here in Iceland. *Enjoy!*

    Recipe #482858

    1 Reviews |  By twissis

    Found at Leite's Culinaria when I went in search of Spanish olive recipes. David Leite is the author of The New Portuguese Table Cookbook & says he serves this as a dip w/crudités, alongside crackers or bread or as a topping for grilled fish. He also said "Don’t make this in a food proc. The bowls of most proc are too lrg to allow the scant amt of ingredients to whip up to the right consistency. A sml narrow blender (or a mini chop or handheld blender) works best. I noted that 1 reviewer solved this issue by doubling the recipe & was glad she did since it was so popular w/her guests. I hope it will be equally well-received by you. (Both yield & times have been estimated) *Enjoy!*

    Recipe #482856

    This is the 1st of 3 Indian recipes found in 1 of my Grandparents.com Newsletters. Carrots & milk may not sound like ingredients for a crowd-pleasing dessert, but 1 bite of Carrot Halwa (from Anupy Singla’s The Indian Slow Cooker: 50 Healthy, Easy, Authentic Recipes) came w/a promise to chg your mind. A traditional Punjabi dish freq sweetened w/sugar & flavored w/nuts & raisins, Halwa is a smashing end to any meal. Use a 5 qt slow cooker & then serve hot or cold. This recipe yields 7 cups, but is easily halved. In that case, a smaller slow cooker may be used. NOTE: I found 7 recipes for Carrot Halwa & didn't compare all of them w/this recipe, but I do know 1 thing - None of them use a slow cooker as their cooking method. Cooking time does not include the slow cooker time & cooling time as neither requres real attention & I estimated 20 min for the time required to grate the carrots. *Enjoy!*

    Recipe #482854

    1 Reviews |  By twissis

    This is another recipe found in 1 of my Grandparents.com newsletters & the only thing sweet about them is how they taste. Lynn C. of Brighton, Tenn was credited & is a freq contributor.at the site. ... “My great- grandmother brought this recipe over from Ireland,” said Lynn. “She called them breakfast cakes, but we like our name better!” Consisting mostly of grd sausage & grated potato, the patties are a bit like potato pancakes. BUT these are lighter & more strongly-flavored w/a variety of herbs & spices. ... For extra fun, Lynn suggests serving Blarney Cakes topped w/maple syrup. *Enjoy!*

    Recipe #482848

    3 Reviews |  By twissis

    Found in 1 of my newsletters from Grandparents.com, this sure-to-be tasty recipe was submitted to them by reader Debra J. of O'Fallon, Missouri. They described it as a "meaty & lightly spiced stew". They already had this Dallas transplant on the hook w/Mexican fare, but big for me was "cooking made easy" w/my slow cooker. I revere my slow cooker! ... If you’re unfamiliar w/hominy, it's frequently used in Southern, Southwest & Latin-style dishes & is made of corn kernels soaked in a weak powdered lime solution (I never knew that). You'll find canned hominy in the Latin or canned canned vegetable sections of your grocery store. (You will need to use a 5 qt slow cooker for this) *Enjoy!*

    Recipe #482843

    3 Reviews |  By twissis

    I doubt there are many among us who don't like spaghetti & I doubt there are many of you who won't love this Spanish version that features the addition of pimento-stuffed olives. This recipe was found at myrecipes.com & a Dec 2009 contribution by David Joachim in Cooking Light was credited. (10 min was allowed for ingredient prep) *Enjoy!*

    Recipe #482840

    3 Reviews |  By twissis

    Found at epicurious.com when I went looking for Spanish olive recipes. I love using Spanish olives & I hope you will as well. This recipe is simple, but the best part of it is the option to do nearly everything a dy ahead. Only the final step of broiling the canapes needs to be done just prior to serving if you choose the day-ahead option (Pls note my tip at then end of the prep steps). *Enjoy!*

    Recipe #482836

    1 Reviews |  By twissis

    A staple of Irish meals, brown bread can be served alongside soups & stews, often w/slices of Cheddar or smeared w/butter or a thick fruit jam. This adapted version comes from Colman Andrews' The Country Cooking of Ireland, an award-winning resource for regional recipes. Colman learned it from Tim Allen (a former instructor at the Ballymaloe Cookery School) & the orig recipe comes from baker Doris Grant. I found it another 1 of my Grandparents.com newsletters & think the baking tips mentioned in the directions are helpful for experienced bread makers, but esp so for bread makers less-experienced like myself. (Rising times were included in the prep time) *Enjoy!*

    Recipe #482830

    This is the 2nd of 2 make-ahead appy recipes I found in a random browsing moment on the same dy I signed up for ZWT-8, Chef Julian Medina was credited & is best-known as the owner of the Yerba Buena, Yerba Buena Perry & Toloache restaurants in NY City. The last ingredient of the sauce was *yuzu juice* & I was clueless. Per Wikipedia, yuzu is an aromatic citrus fruit found in East Asia that resembles a sml grapefruit. The yuzu's flavor is tart (much like a grapefruit w/overtones of mandarin orange). Rarely eaten as a fruit, its aromatic zest is occ used to garnish dishes in Japanese cuisine & its juice is often used as a seasoning (as lemon is used in other cuisines). All that said, I used grapefruit juice to replace the yuzu juice. (10 min was allowed for ingredient prep) *Enjoy!*

    Recipe #482295

    1 Reviews |  By twissis

    On the same dy I signed up for ZWT-8, I stumbled across this recipe by Chef Kenny Gilbert in a random browsing moment. Chef Gilbert competed on Season 7 of Top Chef & is the executive chef of the 50 Eggs Restaurant Group. It was described as a make-ahead appy & Wikipedia surprised me w/the info that black-eyed peas & tahini are both common in Indian cuisine. Hummus is a fave w/us, this is certainly a unique variation of it & the make-ahead aspect always gets my attention. (10 min was allowed for ingredient prep) *Enjoy!*

    Recipe #482266

    This recipe by Marlene K in California won 1st prize in the grandparents.com *Breakfast Favorites Recipe Contest* . According to Marlene, this coffee cake is a Christmas brunch tradition for her family & a 2nd version using blueberries is also made for the 1 family member who does not care for cherries. Frankly, I think it would also work well as a lunch or dinner party dessert. :-) *Enjoy* !

    Recipe #427835

    2 Reviews |  By twissis

    IMHO the Brits have occ gotten a bad rep for their cuisine, but there's no doubt they have a well-deserved rep for their signature cheeses (Stilton & Blue). Altho it arguably competes w/the *Seafood Cellar* for the honor of being the top-rated seafood restaurant in Iceland, *Prir Frakkar* (Three Coats) Restaurant would be my personal choice & 1 of its featured dishes is a salmon fillet w/a Stilton (or Blue) cheese sauce that is just outstanding. This could not be easier to fix. It was adapted to suit our preferences as my copycat version that begins w/a simple marinade & ends w/a Brit-inspired Stilton (or Blue) cheese sauce. (Times do not include the marination time)

    Recipe #427368

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