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    3,307 Recipes

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    Easy and quick to put together, these burgers deliver in the taste department too. Made for the Raiders of the Lost Pantry Contest, 2013

    Recipe #501182

    With some great ingredient inspiration from the Raiders of the Lost Pantry contest, I came up with this idea. You won't even miss the meat. Try it, you may be surprised.

    Recipe #501164

    Love risotto. Love Thai food. Fusion. Success!

    Recipe #501150

    In this recipe, the sauce is the thing. It is a wonderful tomato sauce, sweetened with sweet basil but given a slight sour tang by the addition of yogurt, sour cream and vinegar. Azeri’s use the sauce on vegetables – particularly green ones – and also on fowl and lamb. A great Azeri recipe from The Silk Road Gourmet Volume One. Azerbaijan is the largest country in the Caucasus region located at the crossroads of Western Asia and Eastern Europe. It is bounded by the Caspian Sea to the east, Russia to the north, Georgia to the northwest, Armenia to the west and Iran to the south.

    Recipe #501126

    Making spaetzle is easy, with no fancy equipment needed: a coarse grater, colander, or wide perforated spoon or ladle with 1/4-inch holes will work well. From Bon Appetit.

    Recipe #500931

    Pumpkin seeds give earthy flavor and lovely color to this side dish. This recipe is part of New Austrian Cuisine, via Bon Appetit. The original recipe calls for pumpkin seed oil, but as it may be hard to find I have substituted sunflower seed oil. You will need a spaetale maker, ricer, or piping bag to make the spaetzle.

    Recipe #500930

    From Tyler Florence's cookbook "Fresh", these look so good! I will change the heavy cream to coconut cream to make this vegan.

    Recipe #500929

    Making recipes from around the world, vegetarian style. Here is a lovely salad with a nice, citrusy dressing. A wonderful salad to eat on a warm Bahama day. Nobody will miss the chicken! From Carribbean recipes.

    Recipe #500928

    The national dish of Bhutan, this stew of hot peppers and cheese is extremely unique. It is usually made with a type of Bhutanese farmer's cheese, which can be approximated in the West by using queso fresco or feta cheese. If you can't handle super spicy food, try using poblanos or Anaheim peppers in place of the hot peppers. This version is different than the other recipe of the same name on this site. From Vegetarian Cooking and Recipes. The Kingdom of Bhutan, is a landlocked state in South Asia located at the eastern end of the Himalayas. It is bordered to the north by China and to the south, east and west by the Republic of India.

    Recipe #500802

    This dish, with many variations, is a popular breakfast in North Africa, especially in Algeria and Tunisia. Most recipes include the eggs, but they can actually be left out if you like. Jewish immigrants from the Maghreb have made this a popular breakfast dish in Palestine too. From whats4eats.

    Recipe #500788

    A nice blend of tropical flavors that will keep you cool. A taste of the Bahamas! This makes a large batch but can easily be scaled down.From Recipes from Friends. Ingredients in parenthises are scaled down to 1/4 of the recipe to make a smaller batch.

    Recipe #500700

    A popular Afghan dessert. No two Afghans prepare the same dish exactly the same. Creativity is another element that contributes to the wonderful medley of flavors that make up Afghan cooking. From afghanweb. To make this vegan, you can use non dairy ice cream.

    Recipe #500697

    A popular salad in Afghanistan, it's made up of tomatoes, onion, cucumbers, radishes, lemon, cilantro and salt. I like to add just a little drizzle of honey in the dressing.From Afghan cooking.

    Recipe #500696

    Refreshing, tastes good and healthy too! Found on Pinterest by Dr. Oz.

    Recipe #500684

    In Bangladesh, this is eaten as dessert, but can also be used as a filling or topping on a cake. You can multiply this recipe to amount needed.

    Recipe #500682

    In Bahrain(and all over the Middle East), apricots are plentiful, and they are dried to preserve them. Here is a recipe using the dried apricots that is yummy as a snack! On occasion a little lemon juice can be added(about a tsp.) but you may want to add a touch more honey if adding the lemon.

    Recipe #500681

    Qormas are very popular among Afghan people. Onions are fried and meats, fruits, spices or vegetables are added to them. This is a vegetarian version, actually it's vegan! From squidoo.

    Recipe #500680

    Afghanistan's proximity to Iran and India has attracted many travellers and invaders over the centuries. As a result Afghan culture has absorbed many foreign influences including Greek, Persian and Indian.These influences have given Afghans a unique culinary heritage. Whilst Afghan cuisine does include a few vegetarian dishes, there is no doubt that it is predominantly meat based. Happily it lends itself very well to adaptation, as in this rice and lentil dish, with garnishes of carrots, raisins and almonds. Enjoy!

    Recipe #500678

    This is a traditional Andorran recipe for a dish of red onion in a honey marinade served with black olives. I'm trying to cook my way around the world vegetarian style!

    Recipe #500663

    Apple cider vinegar has so many uses, including salad dressing and turning milk into buttermilk. Some people swear by cider vinegar as a digestive aid, a skin care product, and a hair conditioner. It costs next to nothing to make, and it doesn’t require any work. If you can make a spot for the jar on your counter, you can make this vinegar. This does need to sit for 6-7 weeks. From Real Food, Real Deals.

    Recipe #500431

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