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    25 Recipes

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    This is a Martha Stewart Recipe.

    Recipe #336441

    I find this tastes better the next day after the flavors have set in. It's good with a fresh baguette or pita bread.

    Recipe #249364

    I've been making this recipe for years. The sour cream gives the bread it's moisture. It can be made into muffins or a loaf.

    Recipe #266822

    This dish is best served with warm pita bread, fresh herbs, and fresh radish.

    Recipe #266827

    My friend gave this recipe to me. It was her father's. It's really good and simple to make.

    Recipe #266641

    I originally posted this with the wrong name, so please ignore the bad review. It doesn't seem the reviewer tried making the soup and is posting based on mistaken name only. This recipe is passed down from my grandmother to my mother to me and it is fantastic! The challenge of making this soup is in keeping the yogurt from curdling. It needs to be stirred consistently while cooking. Enjoy!

    Recipe #266721

    These are a nice compliment to a side salad for lunch.

    Recipe #266652

    A delicious dish. I no longer remember where I found it.

    Recipe #252958

    This is taken from the Soprano's Family Cookbook. I make the sauce first and then use it for Baked Ziti. You can skip that step and eat with spaghetti noodles. It's fairly labor intensive but will keep for a while. I usually freeze it in portions for later.

    Recipe #266819

    This is best served with a dollop of sour cream and side of brown Russian bread, toasted.

    Recipe #252977

    My mom always made this soup for me when I was sick. Now I make it for my family. The garlic and the lime are both really good for colds. As little salt as possible should be used.

    Recipe #252960

    This is adapted from the Martha Stewart meatloaf recipe. I've altered only a few things.

    Recipe #252986

    This is a hearty winter stew, made with Guinness beer and red wine.

    Recipe #252978

    Iranian stew. The main ingredients are a mixture of sauteed herbs, including fenugreek, leek, spring onions, parsley, spinach and cilantro. This mixture is cooked with kidney beans, dried limes, and lamb, beef or chicken. It is best served with Basmati rice and plain or cucumber yogurt. Fresh or dried can be used for the herbs. The best is to buy the mix pre-made at an Iranian grocer.

    Recipe #253002

    from whole foods: This highly nutritious chicken, cabbage, and kale dish is easily made and is very fresh tasting. It is a meal in one dish that is very satisfying and delicious with the chicken. By using our Healthy Sauté and stovetop braising techniques you get a healthier dish without heated oils that is still full of flavor.

    Recipe #442259

    This is best served with a side of crab cakes or a white flaky fish.

    Recipe #252979

    A really nice Caesar salad recipe

    Recipe #253186

    This is a light, summer salad, good at any picnic.

    Recipe #253000

    These egg rolls are really delicious. Served with soy sauce or plum sauce.

    Recipe #266648

    Marinate and cook the beef a day ahead. The lettuce will be difficult at first to work with but you'll get the hang of it. When making the fresh ginger marinade for the beef in this recipe (or anything that's going to be grilled), use just the grated ginger juice, not the ginger fiber. The fiber burns quickly, giving the beef a scorched taste, which you don't want. Pickled mountain burdock (yamagobo) looks like skinny carrots and tastes like pickled parsnips. It's an extraordinary flavor to couple with ginger-flavored beef. The only tricky part of the recipe is not tearing the tender lettuce as you work with it. That's why it's wisest to blanch extra pieces of lettuce so that you have plenty to work with. Special sushi tools: Bamboo mat wrapped with plastic wrap, sashimi or sharp knife

    Recipe #266650

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