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    100 Recipes

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    5 Reviews |  By poo235

    From Food and Wine magazine, posted for ZWT3. I haven't tried this yet... "Served on a mound of couscous, with plenty of steaming broth poured over the top, the hearty Moroccan-inspired stew is a flavorful combination of chicken, chickpeas, vegetables, and spices."

    Recipe #232736

    Great with any fish dish. I found this in a recipe for Cumin-Lemon Seasoned Tuna Steaks.

    Recipe #232729

    Posted for ZWT3, I got this recipe from foodfit.com. I haven't tried this yet, but it sure sound yummy!

    Recipe #232724

    3 Reviews |  By poo235

    This is a low-fat version of Maryland Jim's Recipe #136125, posted for ZWT3's Cooking Lighter challenge. Hope that you enjoy it!

    Recipe #232540

    1 Reviews |  By poo235

    Originally Italian, these kebobs are popular in the Binghamton/Rochester/Syracuse/Elmira, NY area. They are great for tailgate parties!! Other options for meat are lamb, pork, beef, and vension. If you use pork, use tenderloin. If you use beef, use a more tender cut so it doesn't come out too tough. Veal, especially, may come out tough unless left to marinate for three or four days. Mixing two or more meats is very tasty also. NOTE: This is a tangy sauce, actually a vinaigrette. It will marinate anywhere from 1 to 3 pounds of meat.

    Recipe #230046

    1 Reviews |  By poo235

    I just love crab cakes, and I love BLTs. What could be better than combining them? Dungeness crab is native to the West coast, specifically from the Aleutian Islands in Alaska to Santa Cruz, California. I got this recipe from the About.com Gourmet Food blog.

    Recipe #230008

    4 Reviews |  By poo235

    Foodfit.com Cooking time does not include refrigerating overnight.

    Recipe #230006

    1 Reviews |  By poo235

    This unleavened bread of Ethiopia is really a huge pancake made in special large pans with heavy covers. The combination of buckwheat flour mix and biscuit mix seems to produce the closest substitute for the sponginess of this Ethiopian bread.

    Recipe #229942

    From James Beard's New Fish Cookery by James Beard (Little Brown) Suitable for the finest guest, lobster is cooked in an herbed and spiced tomato sauce and then flamed with brandy.

    Recipe #229927

    About.com's Home Cooking blog: "This ketchup is a sauce that combines the sweetness of mangoes and bananas with an exotic spiciness. Serve as a dipping sauce for fritters, shellfish, pork, chicken, sausage, ham, or appetizer meatballs. Cook this up in less than 30 minutes. It will keep for up to two weeks in the refrigerator. Lobster balls make a great party appetizer, but you can also serve this dish as an entree. They are loaded with lobster and chock full of flavor from savory vegetables, Parmesan cheese, and herbs."

    Recipe #229926

    1 Reviews |  By poo235

    Saw this on Fast Food My Way by Jacques Pepin: this is excellent! The tuna comes out cooked very evenly rare through the whole steak! There's two choices for relishes; each makes enough relish for 2 steaks. You can alternately choose one and double the ingredients to use on all 4 tuna steaks.

    Recipe #229925

    3 Reviews |  By poo235

    Cooking in foil packs is so easy and fun...I might try this recipe for a camping trip. From Fiona Hayne's Low Fat About.come blog: "Fresh Alaskan halibut makes an appearance in stores in early spring, and is a real treat. This mild, firm-textured fish can be matched with a variety of flavors. This Asian-accented version is cooked in foil, which is a wonderfully healthy and convenient way to prepare fish, meat and vegetables, locking in all the nutrients. Enjoy with whole grain rice."

    Recipe #229924

    I found this recipe on http://www.peanut-institute.org

    Recipe #229923

    Recipe #229887

    Food and Wine: "In this version of a Vietnamese dish, individual piles of cucumber, fresh herbs, and grilled chicken are arranged in a platter of vermicelli and bean sprouts. Tangy nuoc cham sauce is poured over all. As each diner takes a portion, the components intermingle." "The high acidity, citrus, and mineral flavors, and slight sweetness of a German riesling are the perfect foils for the sweet and savory taste of this dish. Try a you kabinett from the Mosel region."

    Recipe #229884

    5 Reviews |  By poo235

    From the About.com Home Cooking blog: " This soup can also be made with the chopped white part of 5 or 6 large leeks instead of onions. Additional garnishes you can use instead of bacon are chopped prawns or a small dice of lobster."

    Recipe #229885

    2 Reviews |  By poo235

    Food and Wine: "Luscious is the word for this Indonesian version of chicken and rice. Coconut milk spiced with cumin and coriander cooks into this rice and sauces the whole dish." "A flamboyant gewurtztraminer is in its element with spices such as coriander and cumin. Look to one from Alsace for full body, a delicate rose-petal aroma, and spicy apricot flavor."

    Recipe #229883

    3 Reviews |  By poo235

    This is a pared-down version of a French classic: chicken pieces are seasoned and browned, then braised in a red wine sauce.

    Recipe #229882

    I got this recipe from Mollie Katzen's Vegetable Heaven. It sounds complicated because of all the steps, but it's quite easy to make, especially if you know how to roast tomatoes. This goes great with with couscous or a long grain rice.

    Recipe #229881

    This dressing goes great with an Asian cabbage salad. Adjust the spiciness by the amount of cayenne pepper that you use.

    Recipe #228695

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