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    39 Recipes

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    Flat breads, such as lavash or pita bread, are traditionally used to eat this highly spiced Moroccan stew. Ras el hanout is a complex Moroccan spice blend that often can have up to fifty ingredients. It is available at Middle-Eastern markets or online. Trader Joe's has reasonably priced saffron.

    Recipe #260085

    Colorful and refreshing, this salad is a nice change of pace.

    Recipe #260080

    1 Reviews |  By RSHDiva

    This is unusual and delicious. Made it for a special Moroccan Dinner for my gourmet group. The colors, the textures and the spices in the dressing make this a unique side dish. I served it with lamb tagine and couscous.

    Recipe #260072

    1 Reviews |  By RSHDiva

    Sampled this last year at a soup tasting our town runs each October. This was a winner!

    Recipe #259887

    Given that I am not, in general, a particular fan of white chocolate, this cheesecake is surprisingly endearing.

    Recipe #196495

    1 Reviews |  By RSHDiva

    My husband is celebrating his first Thanksgiving since being diagnosed Celiac, so I am going back to recipes that need no alteration to be gluten-free. This is delicious, although very rich due to the nut crust.

    Recipe #196494

    This is the most basic thing I make for my family. It vanishes immediately. Sauteeing the chicken and vegetables first is an extra step, but the resulting difference in flavor is exceptional. Just for variety, add a can of diced tomatoes, or some frozen peas. Or substitute rice for the noodles. However you do it, this is yum.

    Recipe #187904

    2 Reviews |  By RSHDiva

    My idea of a perfect side dish

    Recipe #186410

    Here is a delightful combination of colors, textures, and flavors that is easy to make and impressive to serve. You may substitute peanuts for cashews if you prefer.

    Recipe #186409

    The technique and batter are adaptable to any fruit you may like to use. Peaches and raspberries, berries of any kind, apples -- you name it and this cobbler makes it wonderful. I received it third hand from someone who said it appeared in Southern Living at some point.

    Recipe #186201

    This is a take-off on Susan Branch's Corn Salad. If you like cilantro, this is for you. Summer corn is the perfect foil for the fresh-flavored dressing.

    Recipe #177397

    1 Reviews |  By RSHDiva

    Portuguese sweet bread was a traditional treat in my mother-in-law’s family for generations. Nowadays, you find it in ordinary grocery stores, but not yummy as this version. Thickly sliced, toasted, then spread with real butter is a little bit of heaven. Mace, which is the outer covering of a nutmeg, is the ingredient that gives it a distinctive taste. It is also the dominant spice in old-fashioned plain doughnuts.

    Recipe #176685

    Tried this recipe given to me by a friend, and it was a smash hit. Skewered as an appetizer, or served as an entree, this has style and sass. Give it overnight to let the flavors get friendly.

    Recipe #176682

    I played around with the recipe adding some chile peppers, some salt, pre-cooking the corn, and garnishing with some mild red pepper jelly for garnish. The results seem to please everyone.

    Recipe #176375

    Bruschetta is the best way I know of to eat a "small plate" meal. It is a palette ready to recieve any topping. Here is one of my favorites

    Recipe #176374

    I love to nibble on appetizers at a party. This one is an adaptation of a panini we all enjoy.

    Recipe #176373

    I have an oval cookie cutter that gets four pieces out of a slice of bread. Otherwise, you can cut the de-crusted bread in quarters. This is the best way I know to make costly shellfish go a long way. One pound of scallops makes 144 pieces! The filling can be made ahead, the bread cut and toasted. Then just assemble and broil before serving.

    Recipe #176372

    My friend Maryann introduced me to this and I find even people who don’t ordinarily like mushrooms chow down on this addictive concoction. I buy pita bread at a Mid-Eastern bakery, all toasted, dirt cheap. You can make your own by splitting pita into 2 rounds, brushing on oil, and baking til golden.

    Recipe #176371

    1 Reviews |  By RSHDiva

    Not hard to make, good for a picnic on the beach or to tuck into a fresh roll. Use potato FLAKES not Buds. Different thing

    Recipe #176370

    2 Reviews |  By RSHDiva

    There are awesome to sock away in the freezer, and actually cut easier from frozen. Quick, easy and yummy.

    Recipe #176369

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