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    286 Recipes

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    1 Reviews |  By duonyte

    From "5 Spices, 50 Dishes" by Ruta Kahate. You can use raw beef for this, but the far more useful trick is to use leftover beef or lamb roast. (Author suggested beef roast, but I tried it with lamb and it was great). I think you could also use rare deli beef also, for a quick meal. And I'll make potatoes like this even if not making the rest of the dish. This is a popular dish reflecting the influence of the many cultures that colonized India.

    Recipe #477674

    This recipe was published in my local paper, and adapted from The "New England Soup Factory Cookbook" by Marjorie Druker and Clara Silverstein. The sherried cranberries are what make the recipe pop. Prep time does not include time to soak the cranberries.

    Recipe #477332

    3 Reviews |  By duonyte

    Traditionally this dry curry is made with chana dal, but author Ruta Kahate finds canned garbanzos/chickpeas to be a great alternative. I cook my garbanzos from dried to control salt. I found the 1 tsp salt to be a bit too much and the 1 tsp cayenne is very spicy, so if you are not sure about it, use less. From her book, "5 Spices, 50 Dishes".

    Recipe #477173

    This recipe comes from "The Best Bread Ever" by Charles Van Over, who thinks food processor doughs are the best doughs for bread. He gives credit for the starter to the Moulin de la Vierge Bakery in Paris and baker Basil Kamir. I've used orange juice in other natural starters, but not at the start of the recipe, as this one does.

    Recipe #474547

    This recipe is from"The Diabetes Weight Loss Cycle" by Antony Thompson. I have not tried it yet, but will as soon as peaches are in season - it sounds like it would make a wonderful breakfast! You need to use barley flakes, not plain barley, for this recipe, although I suspect rolled oats would also work.

    Recipe #474155

    2 Reviews |  By duonyte

    This is a classic Filipino dish that Cook's Illustrated researched and revised. Chicken thighs are braised in soy sauce, vinegar and coconut milk. I served with coconut rice and a salad. The pre-cooking of the thighs releases a lot of fat that is discarded.

    Recipe #474000

    From Prevention Magazine. I actually made just mashed potatoes, because I had no cauliflower at home but I am sure the combination is good. The mini sweet peppers are showing up in all the grocery stores I frequent and I have used them in many ways. This looks so pretty on the plate!

    Recipe #473968

    2 Reviews |  By duonyte

    This is from, in response to a request. This quantity is enough for 3 salads.

    Recipe #473564

    1 Reviews |  By duonyte

    "Krupnik z Hrybami i Miasam" - from the Grealitvanian (Belarusian) cookbook, published by the American-Belarusian Women's Society. Belarusian cuisine has much in common with that of other countries in the region. This hearty soup is sure to please. I've expanded a bit on the instructions, based on my experience with these ingredients.

    Recipe #473082

    2 Reviews |  By duonyte

    This recipe is from Kathleen Cannata Hanna's cookbook, "The Good-to-Go Cookbook: Take-Along Food, Quick Suppers, and Satisfying Snacks for On-the-Go Families". The author's goal is to help parents walk the very fine line of nutritiom, economy and readily available ingredients when trying to feed the family. This recipe, published in the Chicago Tribune, is her family's favorite and is very flexible: you can wrap it in foil and put it in the oven, you can cook it on the stove, bring it camping, cook it on the grill, make it in the microwave.

    Recipe #472880

    2 Reviews |  By duonyte

    From RecipeWiki. This recipe is also categorized as Romanian. Servings are estimated. I have not made this yet, and imagine I might add a bay leaf and some pepper. The original source said to use "some" of the cooking liquid, so that part is a bit unclear, sorry.

    Recipe #472651

    1 Reviews |  By duonyte

    From the website. This soup contains a lot of great flavors. I have guessed the number of servings.

    Recipe #472484

    2 Reviews |  By duonyte

    A version of this soup is probably made in many areas with a strong agricultural heritage. My own mother made something very similar, but with "leistinukai" (like spaetzle) instead of pasta. This is a simple but comforting soup. From the wonderful Pille and her blog, nami-nami.

    Recipe #472483

    From the Fleischmann Yeast people. I have not made this yet, but it sounds like an absolutely wonderful special breakfast treat. I am sure the recipe can be halved without a problem. Prep time does not include rising time.

    Recipe #471893

    1 Reviews |  By duonyte

    The original recipe was from Posted in response to a request in the forums. I rewrote the recipe to clarify the instructions. I would omit the salt as the soup and hominy should provide enough.

    Recipe #471054

    By Chef Rocco DiSpirito, of Now Eat This! fame. This fondue has about 1/3 of the calories and fat grams of a more traditional fondue. I've not tried it yet, but thought it had potential.

    Recipe #470717

    From Prevention Magazine. These are lighter than many, because they are broiled rather than fried. Perfect for those Turkey Day leftovers.

    Recipe #467438

    2 Reviews |  By duonyte

    From Prevention magazine. This looks really good and nutritionally it's sound, as well.

    Recipe #466936

    1 Reviews |  By duonyte

    This comes from the author of the Eating and Living blog, a Korean-American mom with some great recipes. The contrast between the spicy meat and the crisp cool lettuce leaves is just delicious and fun. I can buy the meat sliced for bulgogi at my local Korean market, but if you don't have one of those handy, you might want to partially freeze your meat, which will help you slice it very thin. I like to serve this with rice. Prep time does not include marinating time.

    Recipe #466909

    3 Reviews |  By duonyte

    From The Sriracha Cookbook by Randy Clemens, which covers using the Rooster sauce from soups to desserts. This recipe is the author's homage to his firefighter grandfather. Reduce the amount of sriracha if you are uncertain of how hot you want this to be! I put the servings in as per the author, but I think it's more like 6 to 8 servings.

    Recipe #466715

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