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    7 Recipes

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    1 Reviews |  By Vanja77

    This is something my former employer at an Italian restaurant used to make after work, one of 2 ways that make me eat Belgian endive. It's not a proper recipe, so i have never measured the ingredients.

    Recipe #457337

    by monkeyface881: I got the recipe from my Italian grandma. It's ultimately down to your own initiative when it comes to flavour specifics and measurements (my nan always cooked by feel rather than measurements). Made this today, this is what i used. (original recipe didn't have measurements.)

    Recipe #457336

    Created by: Viki. Approx. 1995 Thanks Viki! NOTE: may have leftover shredded cheese, store in ziploc bag or be dangerous and use it all!...so cheesy!...just do not over run the pan. add sugar if you get a too much ‘bite taste of tomato’…to taste of course, lightly plz. the best way to serve is do the nite before, sit in fridge, place in oven to heat up (or can cut in squares and micro)...and of course those dandy ziploc holders are great for freezing...

    Recipe #457117

    Got this recipe from someone with a Tanzanian friend, this is how her mom used to make this soup. Copying it shamelessly this time, so thanks Tex! Might change some of Tex' personal notes as soon as i got a chance to make it. Cook/prep times are estimates!

    Recipe #457113

    1 Reviews |  By Vanja77

    From a Surinam cookbook. Sorry, took directions literally from book. Prep and cook time are estimates.

    Recipe #310922

    3 Reviews |  By Vanja77

    This is one of the favourite dishes in the region i live in. I got the recipe from a site with authentic dutch recipes: http://www.hollandsepot.dordt.nl/index.htm There is actually another ingredient in the original recipe, it's called ontbijtkoek and it's used to thicken the stew instead of using cornflour.

    Recipe #305037

    2 Reviews |  By Vanja77

    My mom used to put cheese in all our stamppotten, this is the one i still make with cheese as well. If you can get rookworst with this would be really nice, but i think any type of sausage or a meatball tastes great with this dish. I used the fit food cookbook for some of the measurements, i usually cook this by intuition... (And i usually add some baked bacon cubes as well, add them on the plate or they will go soft when you reheat)

    Recipe #305036


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