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    40 Recipes

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    This is very different from an American carrot cake, but I prefer it. It is very easy and always surprises people. A great everyday cake.

    Recipe #448194

    My mom makes this and its also very common in the Portuguese restaurants of SE New England. This is fantastic with spaghetti and even better with roasted potatoes.

    Recipe #215381

    I made this up the other night. It is GREAT!! Surprisingly great even. In Romania I use a sausage called Cirnati Paprika which is a bit like Spanish chorizo or Portuguese linguica. Use whatever spicy red sausage you can.

    Recipe #188268

    This is super easy Hungarian Transylvanian comfort food. Cheap, easy, and delicious. Serve this with fried eggs or sausage for a nice meal.

    Recipe #159018

    This is the traditional Romanian bread for different holidays, most prominently Easter and Christmas. It is like a brioche or Portuguese sweet bread, but I think better than either. It is slightly sweet and has a great soft texture. The fillings are optional but add a lot of character. This recipe is based off of several online recipes, some friends' recipes, and my own intuition. It comes out beautifully, but is a labor of love! I'm sure there is a way to use a mixer or bread machine, but I love doing this the old fashioned way. The preparation time includes rising time.

    Recipe #419036

    This is a variation on a recipe from Lidia Bastianich. I added a few ingredients that my family loves and cut out a lot of fat. It was terrific when I made it for lunch the other day. If you cant find Aleppo pepper use crushed red pepper flakes. I love the fragrance that Aleppo pepper gives dishes though. If you used vegetable stock this would be a wonderful and filling vegetarian soup as well.

    Recipe #353845

    I made this last week and it was incredible. I never thought that I'd be able to make a sorbet but this was lovely. When I made it it was a bit grainy, like a granita, which I liked. However, if you have more experience making sorbets I'm sure you can get the texture that you like. I also added a shot of tuica, which is a Romanian plum brandy like slivovica. If you can find this then use it because it intensifies the plum taste. The cooking time is freezing time.

    Recipe #321481

    These are also called mititei and they are an essential part of Romanian life in the summer. People in Romania rarely make these from scratch but rather buy the pre-seasoned meat at the butcher shop. In the U.S. we don't have that option so I combined a few recipes I had seen and came up with this one. They are delicious. Rich and garlicky. Serve them straight off the grill with yellow mustard and bread. Beer is a must too. If you would like to add lamb to the mix, substitute it for half of the pork.

    Recipe #316340

    This is a great ceviche is not particularly authentic dish but rather a composite of an Ecuadorian recipe, my Argentine friend's recipe, and my own tastes. It is always welcome at parties and with cold beer its a match made in heaven. Both refreshing and piquant. The cooking time is chilling time.

    Recipe #316199

    I've never tried to give measurements for my gazpacho recipe so here goes nothing. This is always a favorite. The cooking time is chilling time.

    Recipe #316081

    This is a great recipe that I put together based on a favorite dish at a local restaurant. Usually I would use olive oil in a dish like this, but the butter really makes it. For the crushed red pepper I use a Portuguese product called pimenta moida that is usually marketed in the U.S. by the Goncalves company. If it is not available use Asian red chili and garlic paste and cut back a little bit on it. Preparation time includes marinating.

    Recipe #313965

    This is a classic Romanian dish in the winter time. It is most commonly served in December when people have butchered a pig and want to cook the fresh meat. It is still great with meat from the supermarket though. Serve this with mamaliga which is a Romanian cornmeal mush like polenta.

    Recipe #290063

    This is my own spin on my French-Canadian grandmother's pea soup. It's actually about the same, I just never use green split peas because I don't like the color. Serve with some nice homemade bread and you've got a full meal. You can omit the step where you thicken the soup with a roux, but this stabilizes the soup so that it doesnt separate with time.

    Recipe #287964

    This is a great Transylvanian soup!! I've written you the vegetarian version but it is very common to add some pork to this. The name for this in Hungarian is lucskos and in Romanian lucicosi. Make sure that you use fresh sauerkraut packed in plastic, not from a can.

    Recipe #287957

    This is an adaptation of a recipe from a friend's mother. In Romania I use turban squash but in the U.S. I think that acorn or butternut would be the best choices. If you would like it to be spicier use some hot pepper paste like Tunisian harissa. This is the way that I usually make it but I wanted to present the simplest version first. Perfect for Thanksgiving.

    Recipe #265268

    This is a nice cauliflower soup that my mother used to make. I've added my own touch to it. If you are not a vegetarian, chicken stock would be lovely instead of the vegetable.

    Recipe #262859

    This a great cold weather beef dish. One of my best friends from Sweden made this for me and I had to have the recipe.

    Recipe #262857

    This is a great Latin American sweet and spicy ground meat dish. It's great served plain with rice and beans, but also can be a filling for empanadas or tacos. and is EXCELLENT in baked pasta dishes like baked ziti ot lasagna. The list of ingredients is long, but it is quite simple to prepare.

    Recipe #217937

    This is a yummy dish that's great for warm weather lunches. Sometimes I add grated beets. This turns it pink but its still delicious. Enjoy.

    Recipe #215385

    This is a Syrian recipe that I love to make for parties. The pomegranate molasses is a product that is available in Arab shops. If it is not available try pomegranate juice. Adding lemon juice and sugar might work, but the color will be different.

    Recipe #215380

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