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    416 Recipes

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    This recipe is adapted from a Food & Wine Annual Cookbook for 2012. It has wonderful layers of flavor. They suggest a medium bodied Spanish white wine to accompany the dish.

    Recipe #483585

    8 Reviews |  By PanNan

    This recipe is adapted from the Weber's Real Grilling Cookbook. Please note that the time does not include 3 - 4 hours marinade time.

    Recipe #483349

    2 Reviews |  By PanNan

    This recipe is from the blog Maria's Farm Country Kitchen. It's not too spicy, but if you like more heat you can add more spice. It should be served over cooked basmati rice.

    Recipe #482580

    A wonderful mac and cheese with creamy cauliflower puree adapted from a recipe by Mark Bittman.

    Recipe #460131

    Curry stew is common at Hawaiian plate lunch cafes. It is served over plain white rice.

    Recipe #458006

    A typical simple fish preparation from Samoa. Preparation time does not include time to prepare the grill.

    Recipe #458005

    1 Reviews |  By PanNan

    An easy slow cooker recipe that provides a great Pacific Islands flavor. Best if pork roast marinades overnight. The preparation time indicated does not include marinade time. Found on

    Recipe #458003

    2 Reviews |  By PanNan

    This sausage and cheese salad is popular in the German part of Switzerland. The recipe is adapted from a Dr. Oetker recipe. This salad makes a great lunch served with rolls. You can also substitute the pork sausage with cooked chicken sausage or leftover pork loin.

    Recipe #457997

    2 Reviews |  By PanNan

    This yeast bread has swiss cheese in it. It is adapted from Note: the preparation time does not include the rising time. This recipe should be started the day before serving.

    Recipe #457996

    3 Reviews |  By PanNan

    Pea soup is very traditional in Northern Europe. This is a Swiss version. They would use a ham called jambon de la borne, or hook ham, as it is hooked up in the huge cheese chalet chimney where people make cheese on wooden fires in the Alps. Most of us will have to do with a good smoked ham bone. The recipe was adapted liberally from

    Recipe #457994

    A popular and simple dish in Switzerland. The cheese is key. A good melting Gruyere is best. If you're lucky enough to get your hands on some great Swiss Alpine Pasture cheese, it would be fabulous in this recipe.

    Recipe #457980

    5 Reviews |  By PanNan

    This recipe is a specialty of Zurich. It is typically served with rosti (Swiss hashbrowns).

    Recipe #456128

    1 Reviews |  By PanNan

    Pandebono is delicious and simple. It's served for breakfast or a snack. Masarepa can be found in Latin stores and is also known as masa al instante and harina precocida. Common brands are Goya, Harina PAN, Areparina, and Harina Juana.

    Recipe #456127

    3 Reviews |  By PanNan

    This is a shortcut version of a dish from Columbia. I found it on Serve the beans with rice.

    Recipe #456125

    This dessert recipe is from Belize.

    Recipe #456122

    This is a traditional Mayan recipe.

    Recipe #456079

    1 Reviews |  By PanNan

    This seafood recipe originated in Peru but is now popular throughout South and Central America. It cooks in the acid from the lime juice without heat. Serve as an appetizer with tortilla chips.

    Recipe #456066

    5 Reviews |  By PanNan

    Once the shrimp are peeled, this is a very quick and delicious weeknight meal. I listed pasta, but you could also serve it over rice, on a baguette, or by itself. To make it a complete meal, I often add about 2 cups frozen peas. This recipe is a modified version of the shrimp scampi from Lucinda Scala Quinn's television show "Mad Hungry".

    Recipe #440846

    This summer I brought home some smoked salmon from our cruise to Alaska as well as the cookbook "Cooking Alaska's Wild Salmon" by Kathy Doogan. I made this recipe from the cookbook using the smoked salmon. It was really delicious. The times noted do not include chill time before serving. (Note, the recipe is slightly adapted to suit our tastes.)

    Recipe #433453

    2 Reviews |  By PanNan

    This recipe is adapted from Weber's Real Grilling cookbook. Posted for ZWT 6 2010. You can substitute any firm mild, white, thick fish fillet. Time indicated does not include one hour marinating time.

    Recipe #427761

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