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    1,551 Recipes

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    These are a lovely appetizer or snack, but they're so good (and good for you) that I inevitably have more and make a delicious, vegetarian meal of it!

    Recipe #461053

    Recipe #456504

    A simple curry recipe from Kenya.

    Recipe #456503

    A dish I heartily enjoyed recently in Tuscany. This is me experimenting at making it - no claims to authenticity - it is toothsomely tasty, though. It can be on your table in practically no time at all and is dead-simple to make. I have also made this using left-over, cooked salmon, and it is still very good indeed, although missing the smokiness of the original recipe.

    Recipe #454936

    A long and fancy name for what is, in essence, a simple and very elegant dessert - and just in time to make an impression on Mother's Day. The three different parts to this recipe are really effortless and produce a lovely result. (Please note that the calorie count for this recipe is exaggerated as it takes into account the full amount of brittle, when you only use 4 pieces for the decoration, and can eat the rest as candy)

    Recipe #454918

    Wondering what to make for Mother's Day that's comforting, delicious, and good to eat at any time of day? This version of the classic Biscuits and Gravy is kicked up a notch with the addition of portabella mushrooms and swiss cheese.

    Recipe #454885

    This soup is very flavourful, easy, and pretty, and a steaming bowl of it, with a slice of toasted sourdough or wholegrain bread, makes for a deeply satisfying meal.

    Recipe #454871

    Panforte is not like any fruit/nut cake you've ever had before - it is more like a confection than a cake, and a little goes a long way, indeed. I like a thin slice after dinner with a piece of cheese and a glass of Vin Santo. Salute!

    Recipe #454818

    Torrone is a delicious, edible confection served throughout Italy. I like this version because of the addition of a bit of freshly-ground, black pepper and grated orange zest. Edible wafer paper is available at baking supply stores.

    Recipe #454817

    Recipe #453747

    As adapted from Animal, L.A., by the New York Times. Oven-baked ribs that are delicious!

    Recipe #453203

    This recipe was featured in "Bon Appétit", January 2005 issue. *Ras El Hanout is a Moroccan style curry blend. Roughly translated, it means "top of the shop," and ,as such, it contains a great assortment of flavors. (adapted slightly)

    Recipe #450739

    Wonderful recipe for everyone's favourite. From the Bride and Groom's First Cookbook. Highly recommended by everyone's favourite brownie expert at CTC.

    Recipe #449935

    From recipegirl's website...drizzled with warmed cream cheese glaze - these look too good to pass up!

    Recipe #449910

    From Mary Cech in Savory Baking. This delicious puttanesca-style spicy tomato crumble with a crunchy topping is great with grilled fish. For an interesting change, scoop a large spoonful on top of fresh cooked pasta.—Mary Cech

    Recipe #448858

    From the Grand Central Bakery cookbook. Warm, jam-filled biscuits - perfect for breakfast.

    Recipe #448851

    Recipe #448811

    The mojito is so sexy and light that it would be a shame not to adapt the Cuban original to the Mexican model. The typical mojito is made with white rum, but a smooth white tequila works perfectly with the wisp of mint and sweetness. Tequila is a more versatile mixer than one might think, especially in drinks that already lean to the tart and citrusy. A very quick drink to make—and drink.—Deborah Schneider

    Recipe #448800

    Recipe by Gaitri Pagrach-Chandra. 'Chile is home to a fairly large community of German settlers and their descendants. This simple drunken apple cake recipe, whose Germanic origin is reflected in its name, is out of the ordinary. When it is cut, you see three layers of cake enclosing two bands of creamy apple mixture, which can be gooey or custard-like in places, depending on how the batter and apples have been distributed. It makes a wonderful pudding, served while still warm from the oven, although it is equally delicious when it cools and sets'

    Recipe #448799

    Boozy and good. From the Boozy Baker by Lucy Baker.

    Recipe #448798

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