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    89 Recipes

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    5 Reviews |  By Da Huz

    Light, subtle flavor. From "Seasonal Food" by Susannah Blake. Try to find sun-dried tomatoes that are not packed in oil, or dry your own tomatoes.

    Recipe #349464

    2 Reviews |  By Da Huz

    A peppered steak recipe from "Classic French Cooking" by Elisabeth Luard. Simple, quick, and absolutely delicious. Don't skimp on the steak or the wine, or you will be disappointed.

    Recipe #448637

    1 Reviews |  By Da Huz

    Mushrooms marinated in seasoned white wine and lemon juice. From "Classic French Cooking" by Elisabeth Luard. Goes very well with a nice pan-seared steak! Note that the "Cooking Time" for this recipe is only the marinating time. This must be made in advance, but there is very little work involved.

    Recipe #448636

    1 Reviews |  By Da Huz

    A delicious dish that looks fancy but is actually quite easy to make. A good dish for entertaining! Adapted from "The Essential Mediterranean Cookbook" published by Borders. Mussels can be used in place of clams. Make sure your clams aren't too small... you're eating them out of the shell!

    Recipe #459140

    1 Reviews |  By Da Huz

    North African flavored rice cooked with chicken. From The Essential Rice Cookbook. You will need a casserole dish that can be used on the stove top as well as in the oven. A dutch oven works perfectly. A large, deep cast iron or cast aluminum skillet would also work provided it is entirely metal (no plastic handles) and you have a lid (again, no plastic). If you do not have stove-top safe casserole dish, you may use a frying pan for steps 3-6. In step 6, omit the chicken. In step 7, transfer to a large kettle. In step 8, transfer to a regular casserole dish, place the chicken on top of the rice, then proceed as directed.

    Recipe #344367

    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

    1 Reviews |  By Da Huz

    Very easy to make. Simple but pungent flavor. 2-3 tbsp of prepared mustard (the kind in the bottle) can be used in place of mustard seed, but I haven't played with the ratio so you might need to experiment. This chicken would be tasty with steamed rice and peas. Recipe is from "Irish Kitchen" by Lennon and Campbell

    Recipe #354958

    1 Reviews |  By Da Huz

    Adapted from a recipe in The Essential Rice Cookbook. Nice flavor, good Indian food for people who don't like curry (although I don't know why one would dislike curry). Meat was extremely tender and juicy. PS: if you're one of those like me who doesn't like to measure, go easy on the lemon juice so that you don't overpower the saffron.

    Recipe #353160

    1 Reviews |  By Da Huz

    So I wanted to make "Cochifrito"... pan-fried pork. Then I realized that I had pork butt, not loin. I had an hour and a half to cook dinner, so I busted out the ol' pressure cooker! This is a simple recipe.

    Recipe #461654

    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

    1 Reviews |  By Da Huz

    From "The Essential Rice Cookbook." This is a hearty meal that could also be used as a side. I have tried substituting pork instead of beef, but it really needs the deep flavor of red meat. Also, it isn't very spicy, so you may want to add more spice. Serve with sour cream and warm flour tortillas, or just eat it from a bowl.

    Recipe #382042

    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 decadent sauteed chicken dish adapted from Escoffier's cookbook. Chicken, truffle, cream, brandy, caramelized onion... what's not to love?

    Recipe #478622

    Delicious paella with asparagus, broccoli, shrimp, chicken, and manchego cheese. From "Paella Paella" by Ballinger and Ballinger.

    Recipe #461655

    A yummy way to get lots of veggies! Omit the bacon if desired. The recipe (minus the bacon) is from Cooking the Dutch Oven Way by W Woodruff. I have adapted the recipe to an oven-proof casserole dish.

    Recipe #363946

    Delicious Spanish appetizer, super-easy to make!

    Recipe #461656

    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

    ...with delicious, crispy bacon lattice! Other bacon apple pie recipes call for bacon to be crumbled into the pie filling, but this one uses a bacon weave on top for an extra crispy treat. NOTE: this recipe calls for canned pie filling and frozen pie crust, but feel free to make your own. Home-made is better, but pre-made is better than nothing.

    Recipe #473965

    A traditional Eastern Mediterranean dessert with a Middle Eastern flavor. Note that cook and prep time to not include cooling time. Plan for at least an hour of cooling.

    Recipe #500583

    Delicious, easy, and uniquely flavored.

    Recipe #463412

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