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    You are in: Home / pattikay in L.A.'s Public Recipes
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    213 Recipes

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    From the Food and Cooking of Spain, Africa and the Middle East, posted for ZWT3. The meat is nicely flavored, not too hot. Prep time does not include 1 hour cooling time for meat mixture.

    Recipe #233321

    This is a moist cake with nice flavor. It has several steps, but they are fairly simple. From the new Spanish table, posted for zwt3 prep time includes cooking and cooling times.

    Recipe #233273

    Posted for ZWT 3, Spain and Portugal region. The Grandmothers of Sils is an organized group of grandmothers in the Catalan hamlet of Sils, who exchange and record recipes that would otherwise disappear with their generation.

    Recipe #233266

    From the food and cooking of Spain, Africa and the middle east. Barberries can be found in middle eastern or international markets. Currants or dried cranberries could probably be substituted if you can't find them - but they're worth finding, as they lend a distinct tartness that goes well with the other flavors. (prep time does not include time needed to soak rice beforehand if you choose to do that, though I describe a shortcut method in the directions, as did a reviewer)

    Recipe #233257

    From the food and cooking of Spain, Africa and the middle east. An interesting-sounding dessert which uses couscous.

    Recipe #233255

    From the Food and Cooking of Spain, Africa and the Middle East, posted for ZWT3. Especially good for serving with tagines or stews with lots of liquid that needs sopping up. I'm sure it would work well made with all white flour instead of the white/whole wheat blend. Prep time includes rising time.

    Recipe #233246

    From Food and Cooking of Spain, Africa and the Middle East. As suggested by one reviewer, this is good with spinach and chickpeas added into the mix.

    Recipe #233235

    From the Food and Cooking of Spain, Africa and the Middle East. I'm thinking this would go well with beef cubes as well. We like things spicy so I added some cayenne to the mix as well.

    Recipe #233221

    From the Food and Cooking of Spain, Africa and the Middle East. Reportedly the name of this dish came from all of the arguments that surrounded the right way to cook it. Can also be made with beef or fish or a different type of green vegetable.

    Recipe #233217

    From Food and Cooking of Spain, Africa and the Middle East. In this pizza, the flavorings go inside the dough rather than on top, so the flavors can permeate right through. Posted for ZWT III, North Africa and the Middle East. Cook time includes rising time.

    Recipe #233211

    From Barefoot in Paris, posted for ZWT III, France. NOTE: The recipe calls for 1 Cup Pistou, which can be found here - Recipe #192320 (the recipe editor wouldn't accept it as an ingredient)

    Recipe #233038

    From the New Book of Middle Eastern Food, posted for ZWT III, North Africa and the Middle East. When I made this, I used chutney rather than the orange marmalade and it was very nice.

    Recipe #233014

    The name of this recipe is actually, "Bus-Station Kefta with Egg and Tomato", in the Food and Cooking of Spain, Africa and the middle east. The author states, "this is the type of snack that is on sale in bus and train stations throughout north Africa and the middle east. it is cooked on the spot and eaten straight from the pan. Speed is essential when travelers are about to depart, so this is the perfect dish for a quick brunch or supper." posted for ZWT III, North Africa and the Middle East.

    Recipe #232905

    From the Food and Cooking of Spain, Africa and the Middle East. Posted for ZWT III, North Africa

    Recipe #232901

    This is a lovely, slightly sweet bread from Bernard Clayton's Complete Book of Breads. Posted for ZWT III, France. The texture the rice adds to this sets it apart from other breads.

    Recipe #232893

    From the New Vegetarian Epicure, posted for ZWT III, France. According to author Anna Thomas, "the thin, tender French green beans are important to this - don't try to cheat with larger, tougher beans!" Cooking time includes cooling time as well.

    Recipe #232891

    A nicely flavored couscous from The New Vegetarian Epicure. Posted for ZWT III, North Africa and the Middle East.

    Recipe #232890

    From Low Fat One Dish Meals from Around the World, posted for ZWT III, France. "This dish comes from the western Meditteranean corner of France", according to the cookbook. Depending on how you look at it, this is a really wet casserole or a very thick stew. I like it with a bit of crushed red pepper mixed in.

    Recipe #232885

    From the California Pizza Kitchen cookbook; posted for ZWT III, France.

    Recipe #232884

    From Taste of the Caribbean. Posted for ZWT III. My guess is that beef or even chicken would work in this as well.

    Recipe #232828

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