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    1,868 Recipes

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    From the Seattle Times.

    Recipe #515035

    I love duck but haven't tried that many recipes for it because it's expensive and usually only available here during the holidays. I found this one in Bon Appetit and it has several rave reviews. Hope to try this next time I find some duck.

    Recipe #513892

    Matsuhisa in Beverly Hills is as famous for its cooked Japanese fish dishes as it is for its stellar sushi. This scallop dish is a perfect example.

    Recipe #513891

    From Bon Appétit , June 2003, R.S.V.P.,Daveed's at 934, Cincinnati, OH.

    Recipe #513889

    Here's a simple salad that is very good with fish or poultry dishes. From ruscuisine.com. There were no times or servings provided with the recipe, so these are guesses.

    Recipe #513888

    This was the Grand Prize Winner in the first of The Oregonian - James Beard recipe contests, held in 1975. The winner's name was Reino Koski. This is a Finnish soup.

    Recipe #513887

    Herbamare is usually expensive and hard to find in some areas. An Herbamare substitute is easy to make. You just put all of the ingredients in a food processor and blend until smooth. The only ingredient that is not commonly found in your spice cupboard is dried kelp. If you don’t have it on hand, feel free to leave it out. This recipe makes one cup of seasoned salt.

    Recipe #513886

    Quinoa is an ancient millet-like grain. It is added to this stew along with loads of fresh vegetables, hearty black beans, and lots of flavorful herbs and spices. Because this dish keeps in the refrigerator for about a week, you can always make a big pot and enjoy it for several days. NOTE: The site wouldn't take Herbamare as an ingredient so I said seasoned salt instead. Herbamare can be hard to find and expensive, so you can use recipe #513886 #513886 to make your own - and it's cheaper than store-bought.

    Recipe #513885

    Sounds great for a hot summer day. From Gourmet, February 1993.

    Recipe #513883

    Another southern favorite - 'fried' chicken and pimiento cheese. From myrecipes.com.

    Recipe #513881

    When I lived in the south I was introduced to grilled pimiento cheese sandwiches and got hooked on them. Here is a variation of the pimiento cheese sandwiches. From Southern Living Cooking Light. Time does not reflect chilling time.

    Recipe #513879

    Any leftover onions would be delicious layered in a chicken, turkey, pork, or roast beef sandwich. From Bon Appetit, January 2010.

    Recipe #513878

    From myrecipes.com. Here's what the intro for this recipe says. In Peru, small streams wind their way from the mountains to the coast, and the delicious shrimp that fill them are cooked with local corn, squash, and potatoes to make this South American chowder called chupe. Don't peel the shrimp before cooking them in Step 1: The shells will flavor the cooking oil, which in turn will flavor the soup. The corn is traditionally left on the cob, but if the prospect of eating it this way (it is messy) bothers you, use two cups of kernels instead.

    Recipe #513876

    If you are using a single 12-inch nonstick skillet for this recipe, make the red cabbage and onions first. Transfer to a heated serving bowl and cover to keep warm, then clean skillet and cook salmon. From Gourmet, 2002.

    Recipe #513867

    This was the signature dish of the Canoe House at the Mauna Lani Hotel (Big Island), where Chef Alan Wong worked before opening his own restaurant. The opakapaka fillets are placed on a seared Chinese noodle pillow and bathed in a sauce of ginger, lemongrass, vegetables, clams and shrimp. The dish resembles an Asian bouillabaisse.

    Recipe #513866

    From Favorite Restaurant Recipes, Truffles, Hyatt Regency, Chicago, Illinois. Sounds like an awful lot of dressing. I think I'll start out with 1/2 of the dressing ingredients.

    Recipe #513865

    This southern dish traditionally is made with the addition of pickled pork meat. The following meatless version is great! Delicious with a green salad. From Bean Banquets Patricia R. Gregory. Times do not include the time for cooking the beans.

    Recipe #513857

    From BH&G Heritage Cookbook.

    Recipe #513852

    From Tasty Taters by Judith Bosley.

    Recipe #513850

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