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    1,277 Recipes

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    This recipe comes from an old cookbook from Bogota, Colombia. I am translating it from Spanish.

    Recipe #471339

    This roast is seasoned with a bacon and herb topping with roasted vegetables for a complete meal. The topping would also work wonderfully with a roast chicken. This recipe is adapted from "Better Homes and Gardens."

    Recipe #471161

    This recipe starts with fresh pigeon peas and I am translating it from Spanish. It comes from an old cookbook, originally published in 1954 called "Cocina Criolla" by Carmen Aboy Valldejuli who was born in 1912. So I suppose she would know Puerto Rican cooking if anyone does!

    Recipe #470716

    My mother always made London Broil with top round and flank steak was stuffed with bread and braised and just yuck! Grilling flank steaks allows it's beefy flavor to shine. This recipes is spicy and sweet.

    Recipe #470596

    Adapted from a recipe in ''A Mediterranean Harvest,'' by Jon Cohen and Paola Scaravelli.

    Recipe #470592

    These are easy to do at home and oh-so-much-better than you-know-who's tacos. Tacos are meant to be a snack and as such, they are not supposed to be overstuffed with fillings and garnishes. If you have access to a Latino market, you should be able to find different types of ground chili powder. Any medium-hot chili powder will do, of course.

    Recipe #470591

    I used the advice from the Splenda© website to make these pecan bars as diabetic friendly as possible without sacrificing taste or texture. They were a HUGE hit both at home and at work and no one knew they were healthified! This recipe calls for whole wheat flour which also adds a nice nutty flavor to the crust. If you do not use whole wheat flour often, you can freeze it so it will keep longer.

    Recipe #470588

    This recipe sounds complicated, but is actually quite easy. Adapted from Giada De Laurentiis, Food Network.

    Recipe #470113

    I call this recipe Mediterranean style because instead of using any breadcrumbs to bind the meatloaf, fine bulgur wheat is used. This is also used throughout the Mediterranean to make meatballs and kebabs. I buy bulgur in a Turkish market. They sell three different grinds of bulgur wheat. A coarse grind, which is brown in color and resembles buckwheat groats and cooks up like rice; a medium grind, which is a pasta color and just has to be soaked for 20 minutes in water; and the very fine grind which is like really tiny, tiny pasta (it had no instructions for cooking, but the package stated that it was for meatballs). I like to use bulgur instead of white rice or, in this case, breadcrumbs because it has a lower glycemic index and is packed with nutrients and proteins. Instead of the seasoning listed you could use a good seasoned salt or my current favorite, Badia Complete Seasoning.

    Recipe #470108

    This is easy to make and will certainly impress whoever you serve it to because of its beautiful mix of colors and shapes. It also is very fast to put together. Adapted from Giada di Laurentis of the Food Network.

    Recipe #469915

    This applesauce is made in the pressure cooker and jazzed up with brandy and spices. The spices will mellow out a bit as it cools. Keeps up to 10 days in the refrigerator.

    Recipe #469690

    This is sort of an European version of the spicy oil, read: Not as Hot! It will still give a kick to whatever you put it on. It's good for drizzling on pizza, over vegetables, grilled meats or fish, or even drizzled on fresh bread. Sometimes it is made with the very hot bird chilies or Thai chilies. This version uses dried so that it lasts for months.

    Recipe #469679

    Very simple to make and goes well with vegetables or fish, on a salad, or drizzled over fresh bread. Stores for a month at room temperature or for several months if refrigerated.

    Recipe #469678

    Variations, you say? Cashew Gingersnaps and Chocolate Chunk Gingersnaps. From "Real Simple" magazine (my favorite).

    Recipe #469674

    This is perfect for home-made gift giving. Nice added to tossed salads or on a toasted open-face sandwich.

    Recipe #469672

    This is one way to make those pretty jars of red peppers. This recipe calls for fresh thyme, but other fresh herbs, like basil or oregano work well also. Great for home-made holiday gift giving.

    Recipe #469671

    In the Turkish tradition, a dish like this would be served after the meat course, rather than along side it. Sometimes it would be served over rice, or with rice that was cooked in it's juices. Can be made a couple of days ahead of time, but bring to room temperature about 45 minutes before serving. This method also works well with green beans and eggplant.

    Recipe #469545

    This recipe comes from Mitzi's Restaurant in Winipeg, Canada. Technically this is a Chinese restaurant but 80% of their business is these.

    Recipe #469543

    This recipe is a Southern twist on Coq au Vin. It is a one dish meal that goes well with rice, noodles, or crusty bread. It comes from Chef Stephen Stryjewski of New Orleans. His restaurants include, Cochon, Cochon-Lafayette and Cochon Butcher.

    Recipe #469541

    This recipe is made with dried white beans, which are baked in the oven for a couple of hours. This step can be done a day or so ahead of time, or canned beans can be substituted.

    Recipe #469536

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