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    89 Recipes

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    A chicken curry served with oven-roasted potato straws (or cauliflower)

    Recipe #470110

    I was a little surprised not to see this version of Veloute posted here. According to "The Escoffier Cookbook" (the American edition of Guide Culinaire) Escoffier uses nutmeg and white pepper. Most of the recipes here either omit the nutmeg or use regular black pepper. Note that this recipe makes four quarts, so adjust as necessary. Also note that fish stock or chicken stock can be used to create two variations of the original recipe.

    Recipe #469366

    I created this recipe to use up some veggies I had lying around. As such it is not traditional, but is in the style of a Moroccan tagine.

    Recipe #468521

    A roast tomato recipe from the southern region of France. Other than the initial 5-10 seconds, keep the heat as low as possible. You're trying to break down some of the vegetable starch into sugar without destroying the structure of the tomato. By the end (1.5 hours) it should be softened but still hold its shape.

    Recipe #467466

    Delicious quiche with homemade crust (it's worth it). It's my understanding that the addition of cheese to quiche is not common in France, and the addition of onions to a Quiche Lorraine transforms it into Quiche Alsacienne (from the region of Alsace rather than the region of Lorraine). Regardless, "Classic French Cooking" by Luard, the source of this recipe, includes neither. Note that crust can be pre-made the night before, although it may dry a little.

    Recipe #467465

    A traditional version of this classic recipe from the Burgundy region of France.

    Recipe #467463

    1 Reviews |  By Da Huz

    Keema Matar is a traditional Indian dish. It is usually made with lamb, but this recipe is adapted for chicken. From "1000 Great Indian Recipes" by Roli. Heat is "medium", adjust the red pepper as desired.

    Recipe #464592

    Recipe title says "beef" but you can use whatever animal you want. This is the recipe we use on the wild game our roommate shoots - mostly deer and elk.

    Recipe #464315

    A sweet Vietnamese curry in the style of those common in Ho Chi Minh City. Adapted from Vietnamese Food and Cooking by Basan (2009).

    Recipe #464039

    A delicious example of French country cooking. Works with other red meat too (we used elk). Adapted from "The Essential Mediterranean Cookbook" published by Borders. Prep time does not include marinating. Marinate at least 6 hours, but overnight is preferable. Note: see if your grocer has 'bacon ends'. They are cheaper than sliced bacon and are usually pre-cut.

    Recipe #463504

    Delicious, easy, and uniquely flavored.

    Recipe #463412

    1 Reviews |  By Da Huz

    A simple French country recipe adapted from "The Essential Mediterranean Cookbook" published by Borders. Note: use smaller zucchinis, they tend to taste better.

    Recipe #463328

    A traditional Balkan recipe. It's easier than it sounds, and quite tasty. The dough keeps the fish nice and juicy.

    Recipe #463171

    Delicious, fairly easy, and good for you because rhubarb is a vegetable which is why you should top it with vanilla ice cream.

    Recipe #463125

    Delicious stuffing inherited from my family. We had this every year for Thanksgiving. Note that you can toast your own pine nuts, if you prefer, for about 5 minutes in a dry frying pan on medium heat.

    Recipe #463124

    1 Reviews |  By Da Huz

    A gently spiced curry from the Bengali part of India. Adaped from "1000 Great Indian Recipes" published by Roli & Janssen, 2005.

    Recipe #462677

    A peanut curry from Thailand and Myanmar (Burma). Can be made with pork. As an option, add a few tablespoons of diced fresh chillies with the onion and ginger for some heat.

    Recipe #462455

    Quick one-skillet meal. Great with rice or bread. Adjust the amount of chilli powder to get the level of heat you want. For the garnish we used kung pao chillies because that's what's growing in our back yard right now, but you can use whatever chillies you want. Please note that I have classified this as "Hungarian" because there's not an option for Romanian and Hungarian seemed like the nearest alternative.

    Recipe #462303

    Very easy, quick, juicy pulled pork. Great for bbq. *Note that "prep time" includes 20 minutes to come to pressure.

    Recipe #462245

    Delicious Spanish appetizer, super-easy to make!

    Recipe #461656

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