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    170 Recipes

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    This is a delicious hot weather soup. The fresher the peas, the thinner the skin, the better they will strain using the colander.

    Recipe #306009

    The sauerkraut soaks up the meat flavors, and the meat is very, very tender.

    Recipe #305647

    Apple schnapps and honey liqueur tip this cocktail as German!

    Recipe #305448

    Brazil exports a lot of hearts of palm. If you can find it fresh, so much the better. If canned, you should rinse it if is salty.

    Recipe #305442

    This is not a sweet cake, it is a savory snack food from Hessen.

    Recipe #305394

    1 Reviews |  By Mme M

    Feel free to have this with a cold beer.

    Recipe #305387

    Rich! Use your egg whites for meringues or angel food cakes and freeze them!

    Recipe #305381

    This herby sauce is for fried or poached fish, cold fish, hard boiled eggs, cold cuts, or as a sandwich filling.

    Recipe #305379

    The parsley is an important ingredient for flavor and color. This is a very fresh tasting risotto.

    Recipe #305299

    If you can get cassava, you can make this recipe.

    Recipe #305288

    This is a sweet, but not an overly sweet cake. It is drizzled with a mixture of coconut milk & sugar once baked, which makes it super moist. This cake is often sliced and served when cold.

    Recipe #305280

    The vermouth, mustard and juniper berries provide a sweet - sharp flavor to this pot roast. Choose top round or a rump roast. Prepare it whole and slice at the end. Depending on its tenderness, count 2 - 3 hours.

    Recipe #305224

    This salad uses chilled, crisp lettuce and a vinaigrette that is heated. It would be best to use Westphalian ham, a dry cured smoked ham. If that is unavailable, any prosciutto type ham will do.

    Recipe #305186

    This delicious quindim uses no milk, and is quite dense.

    Recipe #305031

    Verjus is the juice of green grapes that are near ripe! At harvest time, August and September in the northern hemisphere, green grape bunches are quickly snipped for the wine press. Selecting through the collected bunches, only the ripe grapes are chosen for wine. The rejects that are not selected because they are under-ripe are utilised to make verjus, which is a fruity, somewhat vinegary juice, perfect for sauces. Verjus has a distinct flavor. You can choose to snip under-ripe grapes with the express desire to make verjus, and the effort is worth it. You will find recipes for chicken, fish and pork cooked with verjus. Verjuice, by contrast, can be made up from a variety of fruits. Verjus is made only from green grapes.

    Recipe #240375

    1 Reviews |  By Mme M

    This can be eaten all year, because you can bottle the juice of green grapes! If you want your ingredients fresh, this is a dish you make in August or September in the northern hemisphere, just before the green grapes ripen to sweetness. The unripe grapes are often rejects from the ripe grapes selected for wine making. Use 1 whole chicken, cut in pieces, or use breasts, legs, and/or thighs. (Make a verjus quantity from at least 3 bunches of unripe green grapes. Make plenty, and conserve it! recipe#240375 is made from grapes. Verjuice can be made from a variety of nearly ripe fruits.)

    Recipe #240371

    This is a traditionally a wedding drink. Serve this thick, yummy drink hot with whipped cream. Use brown or white sugar.

    Recipe #236231

    If you can get Ibarra Mexican chocolate, use the kind sold in disks, and use one disk. If you can't get that kind of Mexican chocolate, choose a bitter chocolate that is high in cocoa, such as a 70% cacao type by Lindt, Valrhona, or whatever brand you can get. Use a (Mexican gadget) molinillo or use a whisk to slowly melt the chocolate and add volume to the milk.

    Recipe #236230

    Adapted from Isadora restaurant, Mexico City.

    Recipe #235223

    7 Reviews |  By Mme M

    Adapted from "Cuisine of the Water Gods" by Patricia Quintana.

    Recipe #235221

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