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    14 Recipes

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    Definitely a cold weather drink. Very creamy, nutty, and cozy. Sometimes after a long day of classes I like to come home and snuggle up with a mug of this before getting on with my evening. I imagine this would work best with steamed milk rather than microwaved or stove-topped. But whatever you can manage. The Kahlua, caramel (from the Baileys Caramel), and hazelnut (from the Frangelico) work splendidly together. These are the proportions I use (it's not terribly strong), but obviously you can play around with this according to your tastes. In the future I might try this with Kahlua Mocha or Creme de Cacao to add a chocolate-y layer.

    Recipe #333999

    Also from Middle Eastern Recipe ( It calls for almonds, but I've made this with walnuts as well. If you can't find ground nuts, then I recommend finely chopped. They should be as fine as possible, as this adds to the creamy texture of the soup.

    Recipe #347891

    Another recipe from my MIL. A meal on its own, great hot, but also very refreshing cold with a nice chilled dry white wine on hot summer days! Easy to make in bulk and keep in the fridge for leftovers or take to large gatherings. I could see it as a side, too, though we always eat it on its own.

    Recipe #346729

    This is a salad-ified version of a chicken pasta dish I had once at Cheesecake Factory. It is both hearty and light, and rich with complex flavors. The basil adds a pesto-like element to the ensemble, and the dijon in the dressing (modified from Mille® ™'s Dijon Paremsan Dressing, recipe #21008) brings out the peppery taste of the arugula. Because prosciutto is rather salty, be stingy with salt on this. The prosciutto should offer just the right amount.

    Recipe #390392

    1 Reviews |  By SJBG

    Another recipe from my MIL. Very simple, fast, and tasty. I've listed the spices I used, but honestly, I have no idea how much of each spice. Anywhere between 5-8 "shakes" of each. Season to your taste! Or substitute sausage for the ground beef.

    Recipe #431954

    2 Reviews |  By SJBG

    My mum used to make this all the time, and when she did the family would have it for breakfast, lunch, and dinner, it is so good, and so easy to make. Not the healthiest thing in the world, I'm sure, but comfort food is meant to be good for the soul, not the body. ;-) Can be frozen and reheats well in the microwave.

    Recipe #334562

    Inspired by an omelette brunch special offered offer by Johnny D's in Davis Sq, Cambridge, MA. The ingredients sounded awesome, I just wasn't so sure about them being in an omelette, so wrote down the ingredients and tried making a salad out of them. Turned out well! Restaurant actually used white beans, not butter beans, but 1) couldn't find white beans at the market the day I made this, and 2) I *love* butter beans. But use whatever you like best!

    Recipe #474143

    Very tasty, very healthy, and very easy. My husband and I got this recipe from his mother and we tweaked it a little bit.

    Recipe #312704

    This is the sauce from a salmon recipe from Ana Sortun's book "Spice: Flavors of the Mediterranean." It's served with pan-seared salmon, but would be nice as a pasta sauce as well (though I *really* recommend it with salmon!). This sauce can be made vegan if you omit the butter (in that case, add a little more olive oil). The book suggests using cilantro as a garnish instead of parsley, if desired, which makes sense, considering the coriander...

    Recipe #349391

    1 Reviews |  By SJBG

    Got this from Middle Eastern Recipe ( It's especially nice when you have a sore throat or generally feel cruddy, but is also delicious anytime. The ginger really comes through in a good way. Smells good too. Make sure to pour it through a fine strainer as you want to rid the tea of seeds and depending on your ginger you might get bits of ginger settling in the bottom of the cup, which makes for a very potent last sip!

    Recipe #347866

    1 Reviews |  By SJBG

    We had arugula, grape tomatoes, and greek yogurt in the fridge. It was really hot outside, and I wanted a quick, refreshing, healthy, yet satisfying summer salad. Went to the market and saw that haloumi cheese was on sale. Everything else just sounded good together. And it is good together! The raw ingredients all offer a wide array of textures, which I appreciate in a salad. Regarding spices: those are estimates; I just tossed some stuff in there, but those amounts sound about right. Feel free to play with it. :-) Have fun, and enjoy!

    Recipe #427313

    This is derived from a turkey vegetable soup my Mum used to make the day after Thanksgiving and Christmas, using leftover turkey meat. I tend to use lentils these days instead, with everything else staying pretty much the same. Obviously this is delicious with the meat as well if you prefer, but when you use lentils you don't miss the meat at all! Very easy to make in bulk to keep as leftovers, and it freezes very well. The recipe lends itself well to versatility: just put in about a can's worth of whatever you want, adding a cup of broth for each cup's worth of ingredient. Can be made completely vegetarian by using vegetable broth.

    Recipe #347225

    This was inspired by a dinner option I had at a friend's wedding. I loved it so much I tried to recreate it as precisely as possible, and I think I came rather close! It's great with mashed potatoes, over which you can pour any extra gravy you have. The flavor of the artichoke really pops out. We also had it with baked zucchini as the side veggie. Just an idea.

    Recipe #372808

    A very unique and delicious combination! A tweaked version of Middle Eastern Recipe's "Yakhnit Lobia" ( The original recipe calls for twice the green beans given here plus 1/2 lbs cubed veal, which I imagine is also good and would make a meal of itself, but I like this as a green bean side dish with a kick! Don't let the ingredient list scare you, the combination is very delicious.

    Recipe #349381

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