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    26 Recipes

    Sort by: Newest | Rating | Photos | Time to Make | A-Z

    A savory short rib recipe adapted from The Hungry Mouse - http://www.thehungrymouse.com/2009/01/20/rib-of-the-week-guinness-braised-short-ribs-plus-a-quick-primer-on-braising/

    Recipe #510720

    I don't know where this recipe came from, but it sounds wonderful.

    Recipe #501752

    A savory meat pie courtesy of my Aunt Stephanie that's yummy any time of year, and good either hot or cold the next day. Dress it up with shredded lettuce, chopped tomato, guacamole, shredded cheese, etc., or make a side salad out of these items, and you've got tacos (sort of) without the mess.

    Recipe #501751

    Migas, which means "crumbs" in Spanish, are ubiquitous as a breakfast dish in Austin, a TexMex classic. I ate migas just about every chance I got when I lived there, and hadn't realize until now just how easy they are to make. Quick and easy, it's a great brunch dish. Intended to use up old, stale tortillas, you can still just as easily use fresh ones. Adjust the amount of jalapeno to your taste. Works well with any kind of salsa, including red or green, but I prefer a chunky one. This is the basic recipe; you can add practically any other ingredient you like, from various types of veggies and peppers to chorizo, bacon, etc. It's a great way to deal with leftovers. Adapted from the Homesick Texan blog.

    Recipe #501745

    My mother's fantastic ribs, a childhood favorite, sweet with just a bit of a kick, and so very moist and tender. I've never had anything else quite like them.

    Recipe #496075

    Recipe #495981

    Recipe by Doris Miculan Bradley 2dry@rogers.com

    Recipe #495980

    A lovely very basic recipe for the traditional food of Chanukah, with an unusual variation or two. So easy even the most beginner cook can do it. Adapted from The Book of Jewish Food by Knopf, via MyJewishLearning.com

    Recipe #495979

    From "Best Recipes" (from boxes/jars/etc). Posted online at http://lynnescountrykitchen.net/boxtop/tamale.html. If desired, increase chili powder, and/or add cumin to taste. Top with a bit of shredded cheddar. Source and modifications from Anne Papina Smith

    Recipe #495978

    An absolutely marvelous and simple lamb recipe that even people who don't like lamb love, courtesy of my Aunt Stephanie. It's my go-to recipe for Passover Seder, and always gets rave reviews. Best done on a grill, it still works just as well under the broiler, and looks spectacular thanks to the butterflying, regardless of which method you choose. It's also just as yummy cold as freshly cooked, if not even better. I seem to remember this actually serving a lot more than 6-8 people, but this is what another very similar recipe said is the yield. I've never really paid attention to that or the weight of the lamb I've bought, but had to come up with a number for here.

    Recipe #495977

    Recipe by Doris Miculan Bradley

    Recipe #495975

    My mother's meatloaf - the best in the world. It's light and flaky and moist, not leaden and heavy like most. It still stays together well, especially when cold if you like meatloaf sandwiches. The veal is the secret ingredient that adds distinctive, subtle flavor, so do make sure to include it.

    Recipe #495973

    Recipe by Doris Miculan Bradley Servings are estimated since it wasn't given in the recipe and I haven't yet made it myself.

    Recipe #495971

    From my friend Janet.

    Recipe #495969

    " This wonderful recipe was created by Doris Miculan Bradley (Professional Sommelier & Professor at the George Brown College, School of Hospitality & Tourism Management) for a Sobeys media event." http://countertopbuzz.ca/devine-orange

    Recipe #495968

    Adapted from Charred and Scruffed by Adam Perry Lang and Peter Kaminsky by Joshua Bousel at http://www.seriouseats.com/recipes/2013/02/charred-radicchio-with-balsamic-and-bacon-recipe.html

    Recipe #495966

    An ambrosial (and inexpensive!) blend of flavors and textures using the lowly chicken gizzard to brilliant effect. My mother used to make this fairly often when I was growing up, and it's always been a favorite. It's an easy recipe, with virtually no prep work, but unfortunately not a quick one to cook. It's well worth the effort and time involved, though - and it tastes even better the day after, so don't be afraid to make it the day before you need it and reheat it.

    Recipe #485369

    "This recipe for seared pears from Akasha Richmond is a great way to show turmeric in a new light. Serve the pears atop a beautiful bed of arugula or leave the greens out and have as a dessert. Seared pears are especially great if you’re looking for something sweet that you won’t kick yourself for eating later." http://www.care2.com/greenliving/cancer-killing-curry.html Recipe from Planet Green Supper Club

    Recipe #405490

    from Weight Watchers' website - 7 points per serving

    Recipe #260539

    Very traditional Peruvian ceviche with sea bass or flounder. Peruvian ceviche is distinguished from the Mexican in part by very short marinading times.

    Recipe #223597

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