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    888 Recipes

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    An abundance of whole basil leaves joins chicken and fiery red chiles for a quick, delicious, and decidedly spicy stir-fry. Holy basil is the most authentic choice, but any variety will do. (From Food and Wine.)

    Recipe #424746

    Posted for ZWT 6. Koshari is very similar to chili. It is made of lentils, rice and tomato sauce and cab be spicy. Koshari is a fast food meal in the Middle East, and is offered by street vendors in cities like Cairo. There are many variations, but this recipe should give you a good idea of what it is all about!

    Recipe #424744

    Posting for ZWT 6. If you are looking for a kabob with a kick, this is it! Lamb is marinaded in a spicy blend of herbs, creating a flavorful lamb kabob. Cacik has a million different uses. Use as a dip for kebabs, pita dip, or eat it alone, it has the most fabulous flavor.

    Recipe #424564

    What's not to like about meat pounded tender and thin, dipped in egg and flour, and fried to a golden brown? Adapted from Black Forest Mill German Restaurant

    Recipe #424543

    There's more to Oktoberfest than tipping a stein and turning up the oom-pah-pah. There are all the rib-sticking dishes of Bavarian cuisine. Along with sauerbraten and sausages, schnitzel remain an Oktoberfest favorite. Adapted from Black Forest Mill German Restaurant

    Recipe #424542

    One-pot cooking helps heighten flavor. In this recipe, rice, carrots, and shrimp simmer in delicious curry seasoning.

    Recipe #424541

    Hannaford recipe card

    Recipe #424540

    Recipe #424539

    Start with rotisserie chicken, and your dinner is ready in minutes. (Sometimes it's not the entree that's tricky;it's the side dish. So make sure the rice is perfect.)

    Recipe #424538

    Skip the takeout. With just a few ingredients (including salad dressing mix) you can make beef satay yourself.

    Recipe #424537

    From Cooking Light March 2009 - You can prepare this a day ahead. It's great for lunch.

    Recipe #424536

    The warmth of nutmeg helps to round out the sweet, salt, and tangy marinade. Serve this dish with steamed sugar snap peas and rice or soba noodles for a lovely Asian-style meal. Prep time does not include 24 hours marinating time, so plan accordingly.

    Recipe #424535

    Adapted from "Shortbread for the Holidays", Good Food Magazine, December 1987. Shortbread began in Scotland four or five centuries ago as a buttery treat for New Year's Eve. The basic sturdy dough can be easily adapted to a variety of flavors and shapes, including the classic "petticoat tails", triangles with lacy trim. This recipe is about 30 minutes in the kitchen, yet seems like you took a lot more trouble.

    Recipe #424534

    Recipe #424531

    This is a get-on-the-table fast meal that doesn't taste hurried. For the three bell peppers, I like to use one each of red, yellow, and green for a colorful presentation.

    Recipe #424530

    From Good Food Magazine, December 1988.

    Recipe #424529

    From Good Food Magazine, December 1988. Does not include 2 hours chilling time.

    Recipe #424528

    From Good Food Magazine, May 1986

    Recipe #424527

    I have never had an authentic Hot Brown before so I was working from just a basic understanding of the dish when I came up with this version. We enjoyed this while watching the Kentucky Derby and, it was such a hit, that I decided to share it with my friends on Zaar! While there are a few different steps to putting this together, it really is easy and not time-consuming. This actually makes more than enough cheese sauce, so you can be as liberal with it as you want. I saved the remaining sauce to be used over asparagus, broccoli, or a baked potato.

    Recipe #423534

    Growing up in an Irish household, I have had the pleasure of tasting many a soda bread. It seems like every woman had her own recipe, and I have tasted them all. Some are brown and some are white, some have raisins and caraways, some have only one or neither, some are cakey and some are bready, some are round and some are oblong. This recipe uses sour cream instead of the traditional buttermilk, and is on the "cakey" side. You can bake them in either a 8x4-inch loaf pan or an 8-inch round pan.

    Recipe #416859

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