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    85 Recipes

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    from the Family Circle Cookbook

    Recipe #472672

    US Office of Disease Prevention 2005

    Recipe #372412

    Recipe #372408

    Quick, easy, and full of flavor. I served it over a thin slice of homemade 7-grain/3-seed bread.

    Recipe #245969

    Warm lentils flavored with fresh lemon juice, olive oil, oregano, and salty kalamata olives make a nice addition to a mezzes buffet. Though they're served warm here, they're also good cold or at room temperature. (Cooking Light March 2004)

    Recipe #230706

    Prepare the Toasted Hazelnut-Lemon Butter up to a week ahead and refrigerate, or up to three weeks in advance and freeze. Prepare extra butter to serve with bread or baked potatoes.

    Recipe #230561

    This piquant sauce is perfect over plain white fish. Use freshly squeezed lemon juice for the brightest flavor. (Cooking Light March 2004)

    Recipe #230559

    Recipe #211090

    Side dish to Salsa Pasta Ole

    Recipe #211059

    Itzhak Perlman praised this recipe as almost as good as his mother's.

    Recipe #209258

    Don't overcook the peppers, that's the secret. This version is particularly delicious because of the addition of the Paprika Gravy.

    Recipe #209121

    A celebration of paprika.

    Recipe #209120

    The key is the celery seeds.

    Recipe #209119

    Easy to make and fairly inexpensive.

    Recipe #209118

    This lovely appetizer dish is the Hungarian version of a filled savory crepe or stuffed cannelloni. The serious difference is that this dish is served Paprika Gravy, of course.

    Recipe #209117

    The gravy is very rich and perfect over Hungarian Dumplings.

    Recipe #209116

    Do not buy it in those tiny, fancy boxes.

    Recipe #209115

    Easy to make with wonderful Indian flavors

    Recipe #209114

    Similar to traditional tandoori flavor in a household oven.

    Recipe #209113

    Using a regular oven rather than a tandoori oven.

    Recipe #209112

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