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    152 Recipes

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    This is from the book 'Julia and Jacques Cooking at Home', and is posted by request.

    Recipe #421262

    2 Reviews |  By IngridH

    From Cooking Light, September 2008

    Recipe #418050

    7 Reviews |  By IngridH

    Roasted whole cloves of garlic, processed in the food processor to make a paste. Keep this on hand to make garlic bread, flavor mashed potatoes, or use in anything that could use a bit of a flavor kick. Roasting the garlic mellows the sharp, bitter flavors, leaving it sweet and tasty.

    Recipe #417809

    4 Reviews |  By IngridH

    Adapted from Cooking Light, December 2009. You can leave out the MSG if you like (it wasn't in the original version), but you will likely need to increase the salt to compensate.

    Recipe #417807

    7 Reviews |  By IngridH

    This is a wonderful, rich dish which can be made mostly from pantry staples. It takes almost no time to make, yet tastes like you spent a lot of time on it. It's also versatile- I use this sauce (without the sour cream) for Salisbury Steak. If you want to take it upscale for company, try using sliced beef tenderloin. It's also a great way to use up leftover beef, just cut into thin strips, skip the steps regarding cooking the beef, and add it into the sauce a few minutes before serving so it has time to heat through.

    Recipe #404455

    3 Reviews |  By IngridH

    From Cooking Light, December 08. This marinade is enough for 10 tenderloin steaks, so a great recipe for company! Cooking time does not include marinating time of 2 hours.

    Recipe #396364

    From Food Network Magazine, November 09. I love mussels, and I love curry, so this has got to be a winner. I changed the recipe a bit to cut down on the heat, feel free to add more chile and curry paste if you like it spicier. This serves four as a main course, or 6 as a starter.

    Recipe #395917

    6 Reviews |  By IngridH

    From Cooking Light, Aug 2007. Use very fresh summer corn for this salad, since it isn't cooked. Listed cooking time includes 2 hours of chilling before service.

    Recipe #393214

    7 Reviews |  By IngridH

    From Cooking Light, August 2007. This is a pretty fresh pasta dish that can be on the table in a flash.

    Recipe #393117

    2 Reviews |  By IngridH

    From Gourmet magazine, January 2006. This makes a beautiful dish to serve to company, but still cooks in a reasonable amount of time.

    Recipe #393094

    1 Reviews |  By IngridH

    Sautéed Shrimp served in a light and spicy Cajun Shrimp Sauce

    Recipe #372756

    3 Reviews |  By IngridH

    This is from Tyler's Ultimate. I love pate, but I'm the only one in the house who will eat it, so up until now, I've never made it myself. This recipe looked so approachable for a normal home cook, that I decided I could do it. I hope you will too! Prep time is hands-on time, Cooking time is chilling in the fridge.

    Recipe #372746

    3 Reviews |  By IngridH

    This is an outstanding alternative to canned enchilada sauce.

    Recipe #371158

    4 Reviews |  By IngridH

    This is a really beefy chili, and makes a great, hearty meal on a cool evening.It's not a terribly spicy version, but if you want to turn up the heat, add some cayenne along with the other spices. I often add more seasoning at the end of the simmering time to suit whomever I'm serving. I probably get more requests to make this than anything except my gumbo. This also freezes beautifully (if you have any left!). I hope you enjoy it as much as I do!

    Recipe #371156

    This side dish has all of the warm flavors that I love in Mexican food, without having to go to a restaraunt to get them. This isn't terribly spicy as written, but you may substitute a jalapeno for the bell pepper or add cayenne if you wish to bump up the heat.

    Recipe #371137

    1 Reviews |  By IngridH

    In the Catalonia area of Spain, Fava beans are paired with slivered jamon (cured ham) and fresh mint. According to The New Spanish Table, this salad was invented by Catalan chef Josep Mercader and is now copied all over Catalonia. If fresh fava beans are hard to find, shelled edamame may be substituted. Posted for ZWT 5.

    Recipe #370598

    I'm not from Australia, nor have I ever been there. However, since my husband works for an international company, I have some contacts there. When I asked for a recipe that was truly Australian cuisine, this is what they sent. Posted for ZWT5

    Recipe #370582

    1 Reviews |  By IngridH

    Tortilla con Alcachofas- A spanish egg dish adapted from "Cooking from the Heart of Spain" Posted for ZWT5

    Recipe #370371

    5 Reviews |  By IngridH

    There are many, many recipes for Sangria to choose from, depending on what you like in your glass. My husband has been making this one for years, in fact we served it at our wedding reception! As for the name- well, if you don't watch how much of this you drink, you'll understand the name the next morning. Don't use high end wine or brandy for this, any subtle flavors will be lost. Cook time is resting time in the fridge.

    Recipe #370300

    1 Reviews |  By IngridH

    This is an easy starter that combines two of my favorite ingredients- artichoke hearts, and clams! If you can't find Spanish preserved artichoke hearts, substitute canned quartered artichoke hearts. Posted for ZWT5

    Recipe #369681

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