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    You are in: Home / Elisabetta47's Public Recipes
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    38 Recipes

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    From Madhur Jaffrey. Doesn't this sound like a wonderful Thanksgiving or Christmas side? Prep time doesn't include soaking the rice.

    Recipe #510477

    This is a very authentic, delicious, and unusual pasta. Don't be afraid of the anchovies. They melt into the other flavors and enhance without being noticable.

    Recipe #505969

    This is how they make it here in Northern Italy.

    Recipe #505954

    This is the dal recipe I've cooked for years. It's mildly spicy & compliments more firey Indian dishes. It's always best after a day or two. Prep time doesn't include soaking.

    Recipe #493917

    From the Pomona College Magazine featuring alumni chefs. This one by Maya Kaimal is not overpoweringly spicy, but delivers lots of flavor levels and works well with other types of poultry/meats.

    Recipe #493916

    This is the best way to achieve fluffy basmati rice that I've found. From Madhur Jaffrey's World of the East Vegetarian Cooking. Doubles perfectly.

    Recipe #493912

    Madhur Jaffrey's relish which I serve with every Indian meal.

    Recipe #493910

    The recipe's title is a mouthful, but it does pretty much describe the dish - except it should also say "Wonderfully Easy and Delicious" at the start. Courtesy of the Francisco Bread Company which provides a photo of it looking yummy on a bed of couscous nestled beside baby salad greens & a lemon wedge.

    Recipe #489182

    This is very similar to recipe #414264, but I've altered the ingredients somewhat and include how to make the fun chocolate leaves to put on top. It's a snap to pull together with your mixer and doubles beautifully so you can gift one or freeze one for the future. I don't remember the recipe's providence, but EVERYONE, short of small children, loves this divine dessert.

    Recipe #489147

    This comes courtesy of DH's Italian cousin, Teresa. It has to be made 6+ months in advance, but is worth the wait. Posting now in autumn as pretty soon clementines will be flooding the market. Prep time doesn't include the long wait.

    Recipe #488687

    These are addictive; especially if you like a little sweet edge to warm spicing. Halves just fine.

    Recipe #488686

    Such a great pasta to prepare early in the day and serve cold or tepid when it's a so hot you don't feel like eating. With this recipe, you do. From Luigi Carnacina's Great Italian Cooking. (Prep time doesn't include cooling.)

    Recipe #484715

    This is a combination of altered, unrelated recipes that turned out wonderfully. The creamy sage sauce is the real star, and could be used with other meat preparations such as roast pork, veal or why not turkey? If you're a sage fan, this one's for you. Prep time doesn't include brining.

    Recipe #484086

    These are perfect for those diet times when you want something that feels like dessert.

    Recipe #472966

    These reasonably low-cal carrots are full of flavor and complement just about anything. They'd be perfect for a picnic as they're to be served at room temperature; they're also delicious cold. I clipped this from a magazine years ago. Prep time doesn't include 48-hour marinating. P.S. First "salad" 15 year-old boy has eaten and requested again in like FOREVER.

    Recipe #451242

    This is an unusual, healthy and absolutely delicious combo. It's billed as a main dish, but we like it as a side with sausages. The caraway seed gives it zing. We were out of dill weed, so subbed rosemary, and used all low-fat Greek yogurt to cut calories. It's even better the second day. From The Moosewood Cookbook.

    Recipe #441959

    This is from the sweet "The Supper Book." Author Marion Cunningham says, "This is simply a baked potato with a bright yellow egg sitting on top of it, but when you mash the egg into the buttered potato it's like the sun coming up over the mountains." We enjoy this for breakfast, lunch, or dinner. It's a one portion recipe which obviously can be doubled and re-doubled all you want.

    Recipe #430112

    I believe there is a NYC restaurant "Lutece", but this is from Taste of Oregon and is our favorite way to serve fresh tomatoes. Remember, never refrigerate your tomatoes. If you aren't going to use them right away, buy or pick them underripe and they'll ripen up in a couple of days, counter-top. Preparation time includes letting the tomatoes stand at room temperature for 20 minutes.

    Recipe #429791

    Shrimp + butter + garlic = LOVE. From Taste of Oregon. You can serve it over pasta, but we like it as is, with some crusty bread to sop up the sauce.

    Recipe #429749

    This is a lovely dish both in flavor and look. It can be made relatively quickly using frozen and cooked mashed potatoes, but the real deal is with homemade. Come to think of it, it could be a great way to use up leftover mashed potatoes.

    Recipe #429748

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