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    You are in: Home / Member #610488's Public Recipes
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    1,402 Recipes

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    This recipe is made with French du Pey lentils, which keep their shape after cooking. If the sausage or kielbasa is precooked, add with the lentils later in the recipe and ignore sausage/kielbasa cooking instructions at beginning of the recipe. Otherwise heat 2 tbsp olive oil and cook sausage or kielbasa first.

    Recipe #513621

    This slow cooker recipe is for a tasty Parsi dish from India.

    Recipe #513620

    This Moroccan recipe is easy to make yet full of slow cooked flavor. Serve as is or over hot cooked couscous or rice.

    Recipe #513619

    This dish is named after General Tso Tsung-tang (Cantonese), or Zuo Zongtang (Mandarin), a Qing dynasty general and statesman from Hunan Province. The recipe was invented by Taiwan-based Hunan cuisine chef Peng Chang-kuei (Peng Jia). Peng Jia was the Nationalist government banquets' chef and fled with Chiang Kai-shek's forces to Taiwan during the Chinese Civil War. He continued his career as official chef for the government until 1973 when he moved to New York to open a restaurant, Peng's Restaurant on East 44th Street. That was where Peng Jia modified a traditional dish to create General Tso's Chicken and made it the house specialty in spite of the dish's commonplace ingredients. The popularity of the dish has now led to it being "adopted" by local Hunanese chefs, perhaps as an acknowledgment of the dish's unique status, upon which the international reputation of Hunanese cuisine was largely based. NOTE: this dish makes enough sauce for a light coating. Double the sauce, if you want.

    Recipe #513474

    Quick to make and full of good things for the body!

    Recipe #513375

    Why "summer" noodles? Because once vegetables were available only in the local growing season. Now they are available year-round.

    Recipe #513374

    This recipe is from a local Chinese restaurant.

    Recipe #513353

    This recipe is like a cross between mapo tofu and instant ramen. A fusion of Japanese and Chinese cuisine.

    Recipe #513257

    This recipe creates hand to mouth goodness. Definitely good with beer or cocktails.

    Recipe #513256

    This recipe is from a local Chinese restaurant.

    Recipe #513233

    This recipe is Brazilian. Farofa is served alongside the main course and can either be sprinkled on by individual diners to their taste before eating or eaten as an accompaniment in its own right..

    Recipe #513193

    This wonderful appetizer is delicious served with crackers or thin slices of bread.

    Recipe #513192

    This faux pate is excellent on crackers, bread and served with something acidic and savory, like Asian style pickles.

    Recipe #513191

    This wonderful salad dressing or marinade can be kept in the refrigerator for up to one week.

    Recipe #513190

    This recipe is a great synthesis of things African and Portuguese.

    Recipe #512828

    This is a copycat recipe for P F Chang's Beef with Broccoli (Sliced flank steak seared with fresh ginger, green onions and garlic).

    Recipe #512826

    This is a copycat recipe for P F Chang's Mu Shu Pork when it was on the menu.

    Recipe #512825

    This is a copycat recipe for P F Chang's Orange Peel Beef (Sichuan-style flank steak tossed with a mild chili sauce and fresh orange peel).

    Recipe #512824

    This is a copycat crockpot recipe for P F Chang's Pepper Steak (Black pepper-garlic sauce marinated flank steak, onions and bell peppers).

    Recipe #512818

    This is a copycat recipe for P F Chang's Lo Mein (Savory soy sauce tossed with wok-seared egg noodles and fresh vegetables).

    Recipe #512807

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