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    1,277 Recipes

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    This is such a classic combination of flavors. The pork chops are briefly brined and then pan fried while the squash roasts in the oven.

    Recipe #507012

    This is an updated version of the classic. From "Food Network" Magazine.

    Recipe #506945

    This is a vegetarian version of Harira, a traditional Moroccan soup made with chickpeas. This version has only vegetables, spices, and a little olive oil. It makes a lot, but could easily be halved, or freeze half for another day!

    Recipe #505848

    This recipe comes from "The Mac + Cheese Cookbook" by Erin Wade and Allison Arevalo. They are also the owners of Homeroom, an all mac 'n cheese restaurant in Oakland.

    Recipe #505791

    I saw this recipe in Food Network Magazine. They call for pepitas, which are pumpkin seeds. I started thinking, hmmmm..., can we eat the melons' s seeds? I looked it up on the Internet and they are supposed to be dried, then roasted. A long process. I just wanted to make a simple salad, for crying out loud! I toasted them over low heat in a little cast iron skillet5. Voila! They came lovely golden and nutty. To get all the vitamins and minerals in the seeds, they must be chewed, not eaten whole.

    Recipe #505774

    We are making a conscious effort to cut down a bit on sugar. This recipe is both sweet and a little tart because it is relatively low in sugar. I also use the low of no sugar pectin. And if you are not put off, it only makes one little jar of jam. You could increase the recipe for canning if you like. Basically, this recipe is designed to use up the last little bit of fruit before it goes bad. Store in the refrigerator.

    Recipe #505725

    These kebabs are baked in the oven, but could easily be thrown on your grill if you prefer. They are made with pork loin, eggplant, and onions. The recipe is based on one that appeared in "Real Simple" magazine.

    Recipe #505567

    This is a rustic bread that comes out sort of like a Norwegian pita. From Andreas Viestad, "New Scandinavian Cooking."

    Recipe #504775

    This recipe comes from the country of Anguilla in the Caribbean, but I do not think it needs to or even should be used only with Caribbean foods. Serve with oven-baked snapper with lemon slices on top.

    Recipe #504623

    This is a Scandinavian recipe by Tina Nordstrom ("New Scandinavian Cooking"). You mix the dry ingredients at home and take it with you hiking or wherever. Then you mix it with water, milk, or buttermilk and butter and cook over an open flame. It would also be fun in your backyard.

    Recipe #504619

    This is a Scandinavian recipe for those little small potatoes and pearl onions in a, I hate to say, ketchup-based sauce. The recipe calls for red pearl onions, but white or yellow ones are fine too. This recipe is from Tina Nordstrom, "New Scandinavian Cooking" as seen on PBS.

    Recipe #504617

    These are little fried flat breads. The dough is similar to a biscuit, but they are pan-fried.

    Recipe #504616

    These are to-die-for. The recipe is from Emeril Lagasse and was shown on "Good Morning America." Times do not include overnight marination.

    Recipe #504605

    This Cambodian recipe is known as Mee Char Sach Moan and is a holiday favorite.

    Recipe #504560

    This is a Cambodian recipe known as Bai lieng pale. Go get you some jasmine rice and sriracha sauce, you should have everything else!

    Recipe #504558

    This is a Cambodian recipe known as Pakon char ping pos khieu. You will be surprised to fine there is nothing weird in it. Very easy to make and just delicious!

    Recipe #504557

    This is a Cambodian recipe called Pa-con char tapeng P'rang. It is very simple and uses common ingredients, well if you call oyster sauce common.

    Recipe #504556

    This is a Cambodian vegetarian recipe.

    Recipe #504514

    This is made with coconut milk, vegetables, and spiced with red curry paste.

    Recipe #503939

    This salad is made with rice and vegetables, not to mention shrimp.

    Recipe #503849

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