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    213 Recipes

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    2 Reviews |  By Katzen

    This recipe was inpired by a salad dressing recipe that I made for 1-2-3 Hits Tag, recipe #372633 - I tagged the dressing, but had no lettuce, so I came up with a salad to go with it. It turned out fantastic, so I'm posting it here. Cook time does not include overnight marinade time. Yes, it makes alot, but it's easily scaled down. Note that for easier measuring, 4 tbsp = 1/4 cup.

    Recipe #377357

    1 Reviews |  By Katzen

    About a month ago, my landlord told me about a bread that he and his wife love, made by a local bakery, Ace Bakery. I thought I would try to mimic the recipe and make some for them, so I had a peek on their website to see what ingredients are in it, only to find it contained sourdough, which I'd just become interested in making. Fast forward to a month later, I have a healthy starter, and gave this a try with excellent results! Many thanks to chef #2586, whose recipe #31998 gave me the basic tools to create this one from. Cooking time does not include time for bread machine to process.

    Recipe #375095

    1 Reviews |  By Katzen

    This is served in a charming restaurant on Paris' Left Bank... simple but elegant.

    Recipe #374024

    9 Reviews |  By Katzen

    This olive-rich is rolled into a rectangle and then slashed with a knife to form a traditional pattern. The sunburst is popular, or a tree branch, a moon, or a sunflower. You won't need butter with this olive oil -drenched bread. From "Rustic European Breads from Your Bread Machine" by Linda West Eckhardt and Diana Collingwood Butts

    Recipe #374002

    4 Reviews |  By Katzen

    A simple and tasty soft cheese and herb spread. Serve with crusty bread. This cheese can be presented formed into a ball and rolled into toasted walnuts or almonds, or packed into a dish and drizzled with olive oil.

    Recipe #373991

    7 Reviews |  By Katzen

    Courtesy of Canadian Living's Dinner Club.

    Recipe #373977

    5 Reviews |  By Katzen

    A simple olive tapenade; tapenade is of Provençal origin, often eaten in the south of France as an hors d’œuvre, spread on bread. The phrase "hors d’œuvre" always makes me chuckle, as my maternal grandma literally pronounced it exactly as it looks... "Are we having any Horse Doo Vers?"

    Recipe #373973

    11 Reviews |  By Katzen

    A fresh tasting take on the classic french dish, done in a crockpot. From Canadian Living.

    Recipe #373833

    1 Reviews |  By Katzen

    A very simple caribbean salsa which can be stored for up to a month and used as a condiment on vegetables or fish, or just serve it with chips. Not for the faint of heart (or should I say heat!) Of course, the heat depends on the size and heat of your chili. From Sundays at Moosewood.

    Recipe #373743

    9 Reviews |  By Katzen

    A simple sorbet, reminicent of the Carribean. From Sundays at Moosewood.

    Recipe #373716

    3 Reviews |  By Katzen

    An easy bread, likened in flavour to putting a straw in a coconut! Of course, using fresh coconut to grate and make the coconut milk is devine if you have the time. (Note that you need to prepare coconut milk from the coconut meat, not just use what is poured from the coconut.) You might wish to top this with a lime glaze. From Sundays at Moosewood.

    Recipe #373714

    10 Reviews |  By Katzen

    This is a recipe my Mom used to make for breakfast when I was a kid. It's cinnamon and buttery apples topped with a light "pancake" that is baked in the oven. We used to eat it with maple syrup. Delicious!!!

    Recipe #372381

    6 Reviews |  By Katzen

    This recipe is one I created by combining my Roasted French Onion Soup and elements of a mushroom soup found on 'Zaar; the mushrooms are made rich and succulent by roasting them with garlic while the onions are roasting. I make it using a combination of button, cremini, portabella, and shitake mushrooms - I love how the portabella mushrooms add depth and enhance the mushroom flavour. It can be served as is, or done up like french onion soup, with toasted crusty bread and melted old cheddar on top. If you're not a vegetarian, you could use beef broth instead of the dark vegetable stock.

    Recipe #372377

    3 Reviews |  By Katzen

    By the Canadian Living Test Kitchen - posted here for safe keeping.

    Recipe #371002

    1 Reviews |  By Katzen

    Here's a non-alcoholic version of the sangria that visually compliments the standard red wine based sangria. Found on the net for ZWT 5. Cooking time does not include chill time.

    Recipe #370853

    9 Reviews |  By Katzen

    An easy recipe for vegetarian Spanish rice, using fresh tomatoes, bell peppers and green chilies. Found while searching for Spanish recipes for ZWT5. Cilantro would make a good addition, if you like it.

    Recipe #370755

    6 Reviews |  By Katzen

    The potato omelette is a traditional Spanish tapas, or appetizer, but it's equally good for breakfast or brunch. Found while looking for spanish recipes for ZWT5.

    Recipe #370753

    4 Reviews |  By Katzen

    The mexican "mother" sauce, to be served with quesadillas, enchiladas, huevos, etc, etc, etc... posted for ZWT5 from Rebar Modern Food Cookbook.

    Recipe #370752

    1 Reviews |  By Katzen

    I found this recipe while looking for recipes for ZWT-Spain - this is served either as tapas, or in larger portions for lunch or dinner. You can substitute cheddar, Monterey jack, or mozzarella for the manchego cheese.

    Recipe #370616

    4 Reviews |  By Katzen

    Found this while looking for Spanish influenced recipes for ZWT5. Gazpacho is a flavourful cold, raw soup. Cooking time does not include several hours to chill.

    Recipe #370374

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