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    26 Recipes

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    Easy no-cook roll ups.

    Recipe #223489

    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

    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 Weight Watchers' website - 7 points per serving

    Recipe #260539

    from Tupperware

    Recipe #495981

    Peruvian aji panca chili paste

    Recipe #223595

    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

    Beef heart anticuchos (Peruvian-style brochettes). Preparation time is estimated since I have never made these yet. Recipe taken from The Art of Peruvian Cuisine, by Tony Custer.

    Recipe #223594

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

    Recipe #501752

    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

    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

    Mixed seafood ceviche - another Peruvian classic. Mix and match seafood as desired. Prep and cooking times are estimated since I haven't made this yet. From The Art of Peruvian Cuisine by Tony Custer.

    Recipe #223593

    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 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

    From my friend Janet.

    Recipe #495969

    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

    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

    Marinade for beef heart Peruvian style brochettes. From The Art of Peruvian Cuisine by Tony Custer.

    Recipe #223596

    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

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