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    6 Recipes

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    A great alternative for people who don't like the mushiness of other similar recipe. Adding the sauce at the last moment allows the eggplant to keep their outside a bit crispy and the inside soft but meaty. Any other Italian cheese can be used. For example: Bella Lodi or Grana Padano for the Reggiano, cacciocavallo or fontina instead of the Provolone... The mozzarella is used for texture rather than taste and refers to the partially dried version, not the fresh type. The recipe's instructions are for individual portions, but this can be done in a bread pan, unmolded and then sliced instead, making it into an Eggplant Napoleon. If you try that technique instead make sure that you press the eggplants tight instead of just layering them so you can actually unmold something that holds together.

    Recipe #238516

    Rum soaked back ribs with the unmistakable aroma of allspice.

    Recipe #236366

    I tasted, well in fact fed myself almost completely on, amlou during my trip to Morocco 2 years ago. It requires one hard to find ingredient, the argan oil which posess a very distinctive nutty taste. Say one was to make this recipe without argan oil I might, and I stress I only *might*, recommand grilled sesame oil but I would be very sad about the whole thing. The best is to dip freshly baked bread in amlou and drink mint tea with it... you'd think you'd died and went to heaven. Or Morocco, which is close enough.

    Recipe #232880

    Because everyone should grill potatoes on the barbecue.

    Recipe #232879

    A charming mix of sundried tomato pesto, grilled vegetables and smooth baby bocconcinis, perfect for a hot summer day.

    Recipe #232868

    Complex, luscious hot chocolate that will put that special green spark in the eyes of your decadent beloved.

    Recipe #211244


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