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    1,868 Recipes

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    The caraway is left whole in this recipe so that its flavor is gentle. Caraway, dill, and lemon give this complete meal a Scandinavian feel. Any thick cut of a white fish, such as halibut, snapper, or haddock, is a good choice. From Cooking Light.

    Recipe #513849

    From Detroit News, October 14, 1997.

    Recipe #513848

    From Claire's Corner Copia Cookbook. Here is what she said...... This is our most popular cake at Claire's. After eighteen years, it is still the splurge of choice for many. We have changed the recipe over the years, switching to low-fat sour cream, but it is still very rich and incredibly delicious.

    Recipe #513847

    Recipe #513846

    The juices from the clams combine with spicy Asian flavors to make a great pasta sauce. From I'm not a huge fan of cilantro, so I will cut back on it when I make this.

    Recipe #513845

    From Gourmet 2002. Based on the reviews, it sounds like this takes a bit of work, but the results are delicious and are company worthy.

    Recipe #513843

    I found this recipe on a Lithuanian website. I've never made this before but it sounds good. It sounds to me that some of the times might be off - prep and cook times - but I'm posting them as given with the recipe. It sounds like it's a bit of work to make these, but the reviews state that it's worth the time. The leftovers can be served the next day by slicing and pan frying the slices and serving with sour cream.

    Recipe #513842

    From I'm guessing at the number of servings since I have not made this yet and none were given with the recipe.

    Recipe #513841

    Recipe #513840

    Not sure where I got this recipe, but it sounds interesting with using the sour cream.

    Recipe #513839

    This is a recipe from the Ukraine region of Russia. This is what the author said....When I first heard of it, it seemed impossible that you could make meat loaf with pancakes; but you can, and it is delicious. From "THE NEW HAMBURGER COOKBOOK by METTJA C. ROATE".

    Recipe #513837

    From Susan Feniger and Mary Sue Milliken.

    Recipe #513836

    Snake River Grill, Gourmet Magazine, December 1996.

    Recipe #513835

    From the Frugal Gourmet.

    Recipe #513834

    Not sure where I got this recipe, but it's been in my files for quite a while.

    Recipe #513832

    This lively condiment goes nicely with grilled meats and fish as well as with pork stew. From

    Recipe #513830

    Southern Living Magazine, June 2001.

    Recipe #513824

    The first cooks to serve this dish almost certainly were Chinese immigrants to the Caribbean, who brought their skills for quick-frying from the old country. Now, however, the dish is "generic Caribbean." If you order Caribbean Shrimp in the United States, this is what you'll probably get. From Caribbean Cooking by John DeMers.

    Recipe #513823

    This sounds yummy. From

    Recipe #513821

    2 Reviews |  By lazyme

    Sounds fun and good. From

    Recipe #513820

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