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    89 Recipes

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    They do these olives at my favourite tapas place too. This recipe is based on this one: http://spanishfood.about.com/od/tapas/r/olivesmadrilene.htm Prep time includes marination time.

    Recipe #483385

    I used to have the recipe around here for this. It sounds the same to me, if it is the same thing it is really good: http://spanishfood.about.com/od/maincourses/r/bacalaosamfaina.htm

    Recipe #483387

    I made this out of a few different recipes. I think they are really good, I like them better than original with hen's eggs.

    Recipe #499000

    This recipe is a combination of several recipes I found. It is pretty easy and quick. If you don't have game spice, mix or 1/4 tsp salt, 1/4 tsp black pepper, 1/4 tsp ground rosemary, 1/4 tsp ground thyme, 1/8 tsp ground nutmeg, 1/8 ground juniper berries and 1/8 tsp ground allspice. Prep time includes marination time. You could marinate overnight for a quick weeknight meal. My DH says that it is good enough to be from a fancy restaurant.

    Recipe #481884

    I need to try this, it sounds lovely. Prep time doesn't include manination time because you should do it for at least 1 hour, but it suggests up to overnight so I will leave up to you how long you want to do that. I found it here: http://www.taste.com.au/recipes/21609/barbecued+kangaroo+and+macadamia+salad+with+honey+mustard+dressing

    Recipe #483681

    Sauerbraten is a dish that is traditional from the Rhineland and the Bergisch region. This one is a bit of a twist on the traditional, and the sauce is so good, you will probably find yourself soaking bread in it to finish it off. It was traditionally done with horse meat, but it is more commonly done with beef now. We prefer it with roe deer, which is a small type of deer from the region but it works well with beef and horse too. It has to be done well ahead of time and it is better the longer it sits but it is not very much work for the great result. It goes well with potatoes or dumplings and red cabbage or broccoli rabé. I have taken some ideas from several recipes I found online.

    Recipe #494576

    This is dish from the Savoie, the Alpine region of France. It is warm, delicious comfort food, nice after a long day in the mountains. This recipe has it with boiled potatoes but also great with bread. You will need 4 small ovenproof dishes 15cm-20cm in diameter.

    Recipe #482657

    This is a recipe my husband likes to make, it is good when you have guests because you don't really have to keep an eye on it after it is in the pot. Some of the measures are approximate because it just done on how it looks. Malzbier is a sweet non-/low alcohol beer, regular beer won't do because of the sweetness of Malzbier. I know it is hard to get in the US so if you find a suitable substitute, please tell me because my parents live there and like this recipe. :)

    Recipe #352952

    This is traditional dish from the region of Frankonia that is more well-known for its lovely wines that beer. This recipe is called Blaue Zipfel (blue ends) because the sausage will turn a bit blue in cooking them. The recipe is a bit smelly but it is really good and couldn't be easier.

    Recipe #481892

    This is a Basque recipe that is simple and delicious.

    Recipe #483285

    This is a recipe I adapted from a German cookbook that we have. The original recipe required a pot that you can use in the oven, as we don't own one, I used a frying pan and a small roasting pan made some adjustments for the temperature. The back cut of wild boar includes the spine and some of the ribs connected to it so 2kg may sound like a lot of meat, however a lot of the weight is from the bones. The meat without the bones would be a loin cut. I served it with potato dumplings and salad, but it would be good with boiled potatoes and Rotkohl as well. You should use a roasting pan that isn't too much bigger than the cut of meat.

    Recipe #404054

    I had something like this as well in Spain, it is really simple but tasty. It is based on this recipe: http://euro.tienda.com/recipes/frittersinhoney.html

    Recipe #483295

    I have no idea if this is a good as it sounds but I would love to try it. I made it a bit easier, but you could do your own ice cream if you are so inclined. http://euro.tienda.com/recipes/cheeseapplepastries.html

    Recipe #483296

    The typical snails you get in France and most places outside France are Burgundy style snails, tons of garlic and butter. This another version from Burgundy that made with white wine and mushrooms, which go great with snails.

    Recipe #483348

    This is a traditional Welsh soup that is often eaten on St. David's Day as that the leek is the symbol of St. David but it is good any time of year.

    Recipe #482569

    Tasty variation for tea time. Based on: http://www.rampantscotland.com/recipes/blrecipe_cheesescones.htm

    Recipe #483784

    This is a typical easy soup that you get often as the weather gets colder. Not very healthy but it is good comfort food.

    Recipe #507698

    I had something like this on my first trip to Spain. It is based on this recipe. http://euro.tienda.com/recipes/cheesechickenbreasts.html

    Recipe #483291

    This is a recipe of one of my friends. It was modified from a recipe with Kai-lan (Chinese broccoli) that her mom made back at home in China. She used Western broccoli because Kai-lan was usually pretty expensive where we were living. The measurements are estimates as she would do it by the look of it.

    Recipe #347408

    Wales is country tied to the sea. This cawl celebrates the wonderful seafood of Wales. Based on this recipe: http://www.visitwales.co.uk/about-wales-guide-to-wales-culture-people-and-language/food/welsh-recipes/new-food/#3

    Recipe #483775

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