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    1,402 Recipes

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    This is a very popular dish in Iran. This recipe is from a friend who lived in Iran many years ago.

    Recipe #329553

    This traditional Danish recipe is a popular Danish meal.

    Recipe #486754

    Acar Campur is a very simple Indonesian salad. Best if made at least 3 days before use.

    Recipe #330113

    SPANISH TAPAS RECIPE: This recipe combines the best of the old world, the best of the new world and spices from the far east. Brined olives are available in every tapas bar.

    Recipe #409084

    This recipe is from Kerala region of India. A thoren is a dry curry made from chopped vegetables, coconut, mustard seed and curry leaves.

    Recipe #358585

    Acordas are a type of Portuguese traditional soup which are designed to make use of leftovers of the country’s much cherished staple food, stale bread. The Moors, the medieval Arabs who occupied the Iberian Peninsula for nearly 800 years, made copious and imaginative use of stale bread, employing it to thicken, enrich and bulk out everything they could think of. The best kind of bread is a thick crusty bread, like a country bread or peasant bread. Try and not use crustless or thinly crusted types of bread as they don't hold up well in the soup and typically turn to mush.

    Recipe #471989

    This recipe is from a supermarket handout. It is a very tasty Iranian pilaf which is first cooked then steamed.

    Recipe #510213

    No Georgian cook would think of serving grilled or roasted meat plain, without any sort of condiment or garnish. This sauce will enliven meats. In the area of Samegrelo or Mingrelia, they use this sauce and add melon to sooth the tongue.

    Recipe #483996

    Old family recipe that is fairly easy to make.

    Recipe #306739

    These Afghani flaky meat pies are eaten to break the Muslim fast every evening during the month of Ramadan.

    Recipe #414874

    This recipe is from the restaurant Boma -- Flavors of Africa at Disney's Animal Kingdom Lodge.

    Recipe #462970

    Vegetables and ground nuts have long been a staple in African cuisine. With the introduction of the peanut by way of South America in the 1560's, new variations of existing dishes became available. Other vegetable options could include okra, eggplant, squash, and different greens and can be served over rice, millet, couscous and even potatoes.

    Recipe #491500

    A great dish for Spring. Using the same skillet for browning the chops and cooking the vegetables results in light but rich tasting pan juices that are perfect for drizzling.

    Recipe #365537

    This recipe comes from the kitchen of the Hotel Sitea in Turin, Piemonte, Italia. Dates from the 1960's and is from a clipping in my grandmother's recipe box.

    Recipe #306111

    Envelopes with a Lean Meat-Herb Filling served with Fresh Sage Leaves sautéed in Butter and Grated Parmigiano Reggiano - from the kitchens of the Hotel Ambasciatori Grand, Turin, Piemonte, Italia as noted on a clipping in my grandmother's recipe box.

    Recipe #306198

    This recipe is from the Mexican state of Oaxaca.

    Recipe #496498

    This recipe comes from a 1960's newspaper clipping in my grandmother's recipe box. Supposedly the recipe from the restaurant at the Hotel Al Andalus, Torremolinos, Espana.

    Recipe #341907

    This simple recipe is a favorite punch for holiday parties in the Northeast.

    Recipe #488939

    I first had these wonderful beets when I was in college at Alaska Pacific University, Anchorage, Alaska and only recently found out they were a variation of Harvard Beets. Either way they are really tasty.

    Recipe #506210

    When I lived in Alaska, during blueberry season it was fun to climb the mountains and pick blueberries. The one hazard was that the bears were doing the same thing so it was a race to see who got the most berries during the season. The joke is that if you saw a large pile of blueberries on the trail, turn around and go away because it means bears are in the area. Bears don't digest blueberries very well so they come out whole alot of the time.

    Recipe #286062

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