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    88 Recipes

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    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

    I make this soup on cold days as comfort food. It isn't heavy but the parmesan rind makes it feel like more. I have never measured it before you might need to adjust things to your taste.

    Recipe #340000

    This is a vegetarian dish made with the Indian cheese Paneer, it is fast, tasty and pretty. If you can't find it, don't substitute it, make it yourself! It is easy and cheap to make yourself. Here is a recipe for it: http://indian.food.com/recipe/paneer-fresh-cheese-46900

    Recipe #482753

    I found this when looking something to do with the cauliflower. I made this up from 3 recipes with the same name. It is more mild Indian dish.

    Recipe #483067

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

    Recipe #483784

    This is New Zealander version of chocolate chip cookies. There are no kiwis or Kiwis harmed in making this recipe. As the recipe name indicates, they are crispy, rather than soft.

    Recipe #483575

    This is a Savoyard dish, the Alpine region of France near Switzerland. It is a cheese hashed potatoes dish. It is interesting take on fried potatoes that I loved when I was in Savoy.

    Recipe #482660

    I learned how to do this from some of the girls I lived with for about a year.

    Recipe #218763

    I found this delicious sounding recipe here: http://www.taste.com.au/recipes/19222/peach+and+passionfruit+pavlova+roll

    Recipe #483685

    This is a recipe that came in a basket of food that we got for our wedding anniversary. It is slightly modified, partly to my taste and partly to make it easier. We have it with a nice salad with a vinaigrette.

    Recipe #278198

    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 isn't usually the ginger chicken that you get in Chinese restaurants. It is a simple and tasty recipe one of my Chinese friends likes to make. It has a good flavour and isn't too over powering. The amounts are an estimation because I have never measured it out. I usually use the liquid from the jar of the ginger not the vinegar. I usually have it with fried rice and a salad. Most of the time for this recipe is the marinating time.

    Recipe #330262

    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

    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 recipe comes from a friend of mine, which I have made a couple of changes to make it easier, the great thing about it is quick and delicious. There are two basic variations of it, one is spicy and the other isn't for those guests that don't like spicy foods. It is great with bread, chips, veggies or even as a cracker spread.

    Recipe #433147

    Fondue is usually associated with Savoy and Switzerland, this brings a great twist on the normal fondue. Normandy is known for its cheeses, and it is very common to eat many of these hot and melted so this is a great mix of different French cuisines.

    Recipe #483376

    A recipe from the Parsi region of Indian. This spicy egg dish is popular in Pakistan as well. Based on this recipe: http://www.bbc.co.uk/food/recipes/parsi_eggs_22349

    Recipe #484896

    A nice idea for a lovely apple salad presentation that would be great for guests as it should be done ahead of time.

    Recipe #483373

    This is a fiery, sweet and sour and wonderful dish from Goa. This recipe is partly taken from a friend's cookbook that she copied for me when I raved about the dish. I find that this dish is best the next day. If you don't like as much heat, cut down on the peppers and if you don't like much sour, cut the vinegar in half.

    Recipe #482751

    Very rich dish that is hard to stop eating.

    Recipe #483381

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