| A Ten Minute Szechuan Chicken from unknown |
Leeky Dish From Vaud (Rumania) from central european cooking |
| Aaland Island Potato Patties (Oolanin Kakul) from The Finnish Cookbook by Beatrice A Ojakangas |
Lemon Beef from Vietnamese Cuisine by Muoi Thai Loangkote |
| Aargauer Suure Mocke (Wine Braised Beef) from A Taste of Switzerland by Sue Style |
Lemon Broth With Eggplant Wontons from Vegetarian Times |
| Abish (Ethiopia) from A Taste of Africa |
Lemon Champagne Chicken from unknown |
| Achin (Sour Sauce Dip) from Recipes From The Golden Land The Burmese Kitchen by Marks |
Lemon Dill Chicken from Chef Paul Prudhomme's Fork In The Road |
| Adas Bsbaanegh (Lentil And Spinach Soup) from Lebanese Cooking by Dawn, Elaine and Selwa Anthony |
Lemon Flavored Rice Noodles from Indian Light Cooking by Ruth Law |
| Adder's Fork (England) from glazed carrots & parsnips |
Lemon Grass Fish from Vietnamese Cuisine by Muoi Thai Loangkote |
| Adobo (Philippines) from peasant cooking |
Lemon Pork from The Philippine Cookbook by Reynaldo Alejandro |
| Afghani Lamb And Onion Stew from The Universal Kitchen by Elisabeth Rozin |
Lemon Scented Couscous With Sun-Dried Tomatoes from Vegetarian Pasta by Marlena Spieler |
| Afghani Meat And Noodle Casserole from The Universal Kitchen by Elisabeth Rozin |
Lemon Scented Spinach Spread from The Vegetarian Bistro |
| African Chicken & Rice Casserole from unknown |
Lemonese Chicken from Taste of Lebanon |
| African Coriander Bread from Betty Crockers New International Cookbook |
Lena's Vegetarian Borscht from Saveur |
| African Vegetarian Stew from unknown |
Lencseleves Nemesvamosi Modra (Lentil Soup) from Culinaria Hungary |
| Afriki Yakhni from Celebrity Cookbook |
Lentajas Con Chorizo from Three Generations of Chilean Cuisine by M Umana-Murray |
| Agnello All Pastora (Lamb With Potatoes) from Culinaria Italy |
Lentejas Con Arroz Y Chorizo (Lentils And Rice With Chorizo from The Chilean Kitchen by Ruth Van Waerbeek-Gonzales |
| Agnesko S Presni Kartofi (Lamb With Young Potatoes) from The Balkan Cookbook by Inge Kramarz |
Lentejas Con Chorizo En Cazuela from The Complete Spanish Cookbook |
| Aigo Bouido from Soup and Bread by Crescent Dragonwagon |
Lentejas De La Dona Chita Ponce (Lentils With Bacon) from The Chilean Kitchen by Ruth Van Waerbeek-Gonzales |
| Aji Appetizer Meatballs (Uruguay) from hot & spicy latin dishes |
Lenticchie Con Salsicce (Lentils With Sausages) from Culinaria Italy |
| Aji Paste from Three Generations of Chilean Cuisine by M Umana-Murray |
Lentil & Bean Soup (Lebanon) from unknown |
| Ajiaco from Three Generations of Chilean Cuisine by M Umana-Murray |
Lentil And Bacon Broth from Irish Food & Folklore by Clare Connery |
| Ajiaco (Beef And Potato Soup) from The Chilean Kitchen by Ruth Van Waerbeek-Gonzales |
Lentil And Bulgur Patties from The Sultan's Kitchen by Ozcan Ozan |
| Ajiaco De Papas from The Art of South American Cooking |
Lentil And Feta Salad from vegetariana |
| Ajicao De Cubano from A Taste of Cuba by Linnette Creen |
Lentil And Meat Stew With Potatoes (Syria) from From the Lands of Figs and Olives by Salloum and Peters |
| Ajvar from Mediterranean Cooking |
Lentil And Sausage Soup (Victoria) from Australia The Beautiful Cookbook by Elise Pascoe |
| Alberta Beef, Mushroom And Pepper Pasta Sauce from The Flavors of Canada by Anita Stewart |
Lentil And Spinach Soup With Lemon from Soup and Bread by Crescent Dragonwagon |
| Albondiags De Carne De Cerdo Con Cebolla from A Taste of Cuba by Linnette Creen |
Lentil Salad (Libya) from Recipes for an Arabian Night by David Scott |
| Albondigas Con Aceitunas from The Complete Spanish Cookbook |
Lentil Soup From Egypt from Memories of a Lost Egypt by Collette Rossant |
| Albondigas De Puerco (Pork Meatballs) from Yucatan Cookbook |
Lentil Soup With Vegetables (Lentille Bil Khodra) from The Great Book of Couscous by Copeland Marks |
| Aleecha from unknown |
Lentils And Bacon from German Cooking |
| Alexandertort (Estonia) from Please to the Table |
Lentils And Rice (Koshary) (Egypt) from Sephardic Cooking by Copeland Marks |
| Alfredo Bean Soup from unknown |
Lentils Cooked With Champagne from The Vegetarian Bistro |
| Algerian Chicken Couscous from 500 low fat fruit & vegetable recipes - Sarah Schlesinger |
Lentils With Spinach And Lemon from Mediterranean Cooking |
| Algerian Chili from North Africa by Kitty Morse |
Lentils With Yams from North Africa by Kitty Morse |
| Algerian Couscous from The African News Cookbook |
Les Trois Prommes from vegetariana |
| Alino from Three Generations of Chilean Cuisine by M Umana-Murray |
Letcho With Mushrooms from Czech Cuisine |
| Allemande Noodles from Kitchen Witch's Cookbook |
Lettuce Roll With Shrimp, Meat And Noodles (Cuon Diep) from The Classic Cuisine of Vietnam by Ngo and Zimmerman |
| Allemande Noodles from Kitchen Witch's Cookbook |
Light Spicy Chicken Soup (Maraq) from The Varied Kitchens of India by Copeland Marks |
| Almond And Fig Bonbons from Portuguese Cooking by Carol Robertson |
Lima Bean And Spinach Salad from Please to the Table |
| Almond Bread from Wonderful, Wonderful Danish Cooking by Jensen |
Lima Bean Plaki from Greek Cooking for the Gods |
| Almond Mocha Cake from Authentic Norwegian Cooking by Astrid Karlsen Scott |
Lima Bean Soup With Kielbasa And Broccoli Rape from Versatile Grain and Elegant Bean |
| Almond Raspberry Cake from The Universal Kitchen by Elisabeth Rozin |
Lima Beans Ala Napolitana from bean banquet |
| Almondegas (Meatballs) from Brazilian Cookery by Margarette De Andrade |
Lima Beans With Aji Chiles (Peru) from hot & spicy latin dishes |
| Aloo Bhajia (Potato Crisps) from Indian Light Cooking by Ruth Law |
Lima Soup (Peru) from hot & spicy latin dishes |
| Aloo Chole (Punjab, India) from bean banquet |
Lime And Hot Pepper Salad from unknown |
| Aloo Matar Rasedaar from unknown |
Linguine Puttanesca from Good to Eat by Burt Wolf |
| Aloo Pie (Trinidad) from The Complete Caribbean Cookbook |
Linguine With Red Pepper Sauce from 366 Ways to Cook Tofu |
| Aloo Tikki (Potato Patties) from unknown |
Linguine With Roasted Tomatoes And Pine Nuts from Vegetarian Pasta by Marlena Spieler |
| Alpler Magrone (Macaroni With Bacon) from A Taste of Switzerland by Sue Style |
Linsensuppe (Lentil Soup) from German Cooking |
| Alsatian Salad Of Cabbage With Cumin Mustard Dressing from The Vegetarian Bistro |
Linzer Bread from Ethnic Breads |
| Altdeutxche Brotchen (Old German Muffins) from unknown |
Linzer Torte (Austria) from central european cooking |
| Amaranth And Orange Bread from Ethnic Breads |
Lion's Heads from The Complete Around the World Cookbook |
| Ammitaler Schofigs (Saffron Lamb Stew) (Swiss) from A Taste of Switzerland by Sue Style |
Lisbon Baked Hake (Or Cod) from Food of Spain and Portugal |
| Ancho Chile Paste from Versatile Grain and Elegant Bean |
Little Burgundian Cheese Pastries from The Vegetarian Bistro |
| Andalusian Garlic Soup from Mediterranean Cooking |
Little Ear Pasta With Arugula from Mediterranean Cooking |
| Andouille In Red Gravy from Prudhomme Family Cookbook |
Little Latin Meatballs (Cuba) from unknown |
| Andouille Shepherd's Pie from Louisiana Tastes by Paul Prudhomme |
Liz's Potato Cheese Soup from Liz Blehyl |
| Andouille Smoked Sausage Dressing from Prudhomme Family Cookbook |
Lo Mein (Any Meat) from unknown |
| Andouille Spicy Rice from Louisiana Tastes by Paul Prudhomme |
Lo-Mein Soup from pasta |
| Angelhair With Prosciutto from classic pasta |
Lobster And Avocado Soft Tacos from Flavors of Mexico by Marlena Spieler |
| Antigua Pepper Pot from West Indies Cookbook |
Lobster Ravioli from chef du jour |
| Antipasto Picnic Sandwich from unknown |
Lobster Tagliolini With Purple Basil (Hayman Island) from Australia The Beautiful Cookbook by Elise Pascoe |
| Anzac Biscuits (Cookies) from Good Food from Australia by Betsy and Graeme Newman |
Lockshen And Cheese from Vegetarian Pasta by Marlena Spieler |
| Apfelstrudel (German Apple Strudel) from unknown |
Locro De Ecuador from hot & spicy latin dishes |
| Apple Cake (Eplekake) from Authentic Norwegian Cooking by Astrid Karlsen Scott |
Locro Falso from Three Generations of Chilean Cuisine by M Umana-Murray |
| Apple Crisp 2 from A Taste of Georgia |
Lolitas Red Beans (Colombia) from bean banquet |
| Apple Milk Shake from North African Cooking by Hilaire Walden |
Lou Cachat from Pedaling Through Provence by Sarah Leah Chase |
| Apple Orchard Strudel from food tv |
Louisana Poor Boys from Emeril Lagasse |
| Apple Pancakes from Wonderful, Wonderful Danish Cooking by Jensen |
Louisana Sauce from Barbecuing and Grilling |
| Apple Pastilla from Winter Harvest Cookbook by Lane Morgan |
Louisiana Roast Beef from unknown |
| Apricot Blueberry Cookies (Cherokee) from Enduring Harvest by Kavasch |
Lovely Lime Baked Fish from Tropical Cookbook |
| Apricot Crepes from Viennese Cuisine |
Lover Sauce (Cambodia) from Dining with Headhunters |
| Aquacotta Maremmana (Boiled Water) from Culinaria Italy |
Lovia Oshi (Lamb And Bean Soup) from The Art of Uzbek Cooking by Lynn Visson |
| Arab Pizza With Meat Filling (Saudi Arabia) from World's Best Cookbook |
Lovia Shavla (Meat With Rice And Beans) from The Art of Uzbek Cooking by Lynn Visson |
| Arabian Stew from unknown |
Low Country Pilaf (South Carolina) from 366 Ways to Cook Tofu |
| Argentine Cheese And Cornbread from Ethnic Breads |
Low-Fat Pastitsio (Greek Lasagna) from The Art of Eating Well |
| Argentine Chimichurri Bread from Ethnic Breads |
Lumpia Shanghai from The Philippine Cookbook by Reynaldo Alejandro |
| Arista Alla Florentina (Florentine Roast Pork) from Culinaria Italy |
Lupia Guzti Erreta (Roasted Sea Bass) from The Basque Kitchen by Gerald Hirigoyen |
| Armenian Noodles & Rice from unknown |
Lursagar Berri Eta Babarrun Saltsa (Potato-Bean Ragout) from The Basque Kitchen by Gerald Hirigoyen |
| Armenian Pizza from Please to the Table |
Lursagar Gorri Saltsa (Potatoes Riojanas) from The Basque Kitchen by Gerald Hirigoyen |
| Arni Me Patates Ragu (Lamb & Potatoes Rag from unknown |
Maacouda With Potatoes (Tunisia) from The African News Cookbook |
| Arni Selino, (Lamb With Celeriac) from The Balkan Cookbook by Inge Kramarz |
Maasems (Fatima's Little Fingers) (Tunisia) from Mediterranean Cooking |
| Aromatic Chick Pea Tagine from North African Cooking by Hilaire Walden |
Macadamia Nut Cake With Carmel Sauce (Brisbane) from Australia The Beautiful Cookbook by Elise Pascoe |
| Arroz A La Valenciana from The Philippine Cookbook by Reynaldo Alejandro |
Macadamia Nut Crusted Mahimahi (Hawaii) from Culinaria United States |
| Arroz Com Camaroes (Rice With Shrimp) from Tasting Brazil by Jessica Harris |
Macaroni Primavera Pronto from Betty Crockers New International Cookbook |
| Arroz Com Porco (Brazil) from Latin American Cooking |
Macaroni With Simple Sauce (Macaronia) from The Great Book of Couscous by Copeland Marks |
| Arroz Con Carne Ensopada from False Tongues and Sunday Bread by Copeland Marks |
Macaroni With Spareribs from The world of Pasta |
| Arroz Con Jueyes from Recipes From La Isla - Rosado |
Maccheroni Alla Chitarra (Narrow Pasta With Sauce) from Culinaria Italy |
| Arroz Con Maiz from Recipes From La Isla - Rosado |
Maccheroni Alla Napoletana (Macaroni With Beef Sauce) from Culinaria Italy |
| Arroz Con Palmito (Rice With Palm Hearts) from The South American Cookbook by Cora, Rose and Bob Brown |
Madame Wu's Chinese Chicken Salad from unknown |
| Arroz Con Pollo (Puerto Rico) from unknown |
Madeira Onion Soup from Food of Spain and Portugal |
| Arroz Con Puerco from Puerto Rican Cooking |
Madeira Tuna Steaks from Food of Spain and Portugal |
| Arroz En Caldero from Mediterranean Cooking |
Madrid Lentil Soup from the world's best food by bateman, conran & gillie |
| Arroz Mexicana from Flavors of Mexico by Marlena Spieler |
Magazine Street Pork Stew from Louisiana Tastes by Paul Prudhomme |
| Arroz Negro from Flavors of Mexico by Marlena Spieler |
Maharagwe (Spiced Beans In Coconut Milk) (Mali) from unknown |
| Arroz Y Frijoles Negros Con Sabor A Ron from A Taste of Cuba by Linnette Creen |
Maisie's Pasties from Good Food from Australia by Betsy and Graeme Newman |
| Art Deco Salad from Tropical Cookbook |
Majoranas Tokany (Beef With Marjoram) from The Balkan Cookbook by Inge Kramarz |
| Artichoke Cocktail Balls from The Regional Cuisine of Greece by St Pauls Church |
Makaroni Bssaneeyeh (Macaroni With Meat) from Lebanese Cooking by Dawn, Elaine and Selwa Anthony |
| Artichoke Heart And Lima Bean Stew from Classic Main Courses |
Makaronia Se Forma Me Kima (Macaroni & Hamb. from unknown |
| Artichoke Lumache from classic pasta |
Makerel In Sawse (Mackerel In Mint Sauce) from De Bors Hede Boke of Cookry |
| Artichoke Salad from Outside Cooking with Inside Help |
Makhloota (Bean And Grain Soup) from Lebanese Cooking by Dawn, Elaine and Selwa Anthony |
| Artichoke Soup Avgolemono from Soup and Bread by Crescent Dragonwagon |
Malaysian Chicken Curry from The Exotic Kitchens of Malaysia by Copeland Marks |
| Artichoke Soup Paysanne from Soup and Bread by Crescent Dragonwagon |
Malaysian Curry Puffs from Dining with Headhunters |
| Artichokes Braised In White Wine from The Vegetarian Bistro |
Malaysian Fried Noodles from vegetariana |
| Artichokes With Ham from The Complete Spanish Cookbook |
Mandalay Nangyi Soup from Recipes From The Golden Land The Burmese Kitchen by Marks |
| Arugula Bullets from 366 Ways to Cook Tofu |
Mango Mousse from Food From My Heart by Zarela Martinez |
| Asian Pasta Primavera from Betty Crockers New International Cookbook |
Mango Pudding from Lisa Crawley (Internet) |
| Asian Slaw from Disney Chef Clifford Pleau |
Maque Choux from cajun cooking |
| Asopao De Gandules from Puerto Rican Cooking |
Mar Y Montana from The Complete Spanish Cookbook |
| Asopao De Pollo from Recipes From La Isla - Rosado |
Margarita Pie from unknown |
| Asparagus And Crab Soup (Vietnam) from Dining with Headhunters |
Maria's Pork Pastelitos (Columbia) from The Art of South American Cooking |
| Asparagus And Emmenthaler Tart from unknown |
Marinade For Shish Kabob 1 (Turkish) from middle eastern cookbook |
| Asparagus And Emmenthaler Tart from unknown |
Marinade For Shish Kabobs 2 (Turkish) from middle eastern cooking |
| Asparagus And Mushroom Soup from Vietnamese Cuisine by Muoi Thai Loangkote |
Marinade For Shish Kabobs 3 (Turkish) from middle eastern cooking |
| Asparagus Bredie from A Taste of South Africa by Magdaleen van Wyk |
Marinated Artichoke Hearts & Mushrooms from The Complete Around the World Cookbook |
| Asparagus In Nut Oil Vinaigrette from The Vegetarian Bistro |
Marinated Beef With Lime Sauce (Loc Lac) from The Elephant Walk Cookbook |
| Asparagus Soup (Georgia) from Sephardic Cooking by Copeland Marks |
Marinated Fish Cooked In Spiced Oil from North African Cooking by Hilaire Walden |
| Asparagus With Mushroom Sauce Flambe from unknown |
Marinated Fried Fish from Taste of Spain |
| Asparagus With Mustard Dressing from Japanese Cooking A Simple Art by Shizuo Tsuji |
Marinated Mixed Vegetables from Betty Crockers New International Cookbook |
| Atar Allecha from unknown |
Marinated Pork Fried Rice from Betty Crockers New International Cookbook |
| Athenian Salad from Greek Cooking for the Gods |
Markit Ommalah from Traditional African Cooking |
| Aush E Asli (Pasta And Meatballs) from Afghan Food and Cookery by Helen Saberi |
Marquit Khodra (Tunisia) from Mediterranean Cooking |
| Australian Cheesecake from unknown |
Martsawangan Korma (Mutton In Chili Sauce) from The Best of Kashmiri Cooking by Neerja Mattoo |
| Austrian Crepes from Viennese Cuisine |
Masak Habang (Chicken In Red Sauce) (Kalimantan) from Indonesian Regional Food and Cookery by Sri Owen |
| Avga Matia Me Saltsa Domatas (Fried Eggs & Iomatoes) from unknown |
Masak Kuning (Beef In Yellow Sauce) (Kalimantan) from Indonesian Regional Food and Cookery by Sri Owen |
| Avga O Graten (Eggs Au Gratin) from unknown |
Masbahet Ed Darweesh (Darweesh Rosary) from Lebanese Cooking by Dawn, Elaine and Selwa Anthony |
| Avocado Corn Relish from too hot tamales |
Mash Kovok (Mung Bean And Pumpkin Soup) from The Art of Uzbek Cooking by Lynn Visson |
| Avocado Dressing from jane fonda |
Mash Ugra (Meat, Mung Bean And Noodle Soup) from The Art of Uzbek Cooking by Lynn Visson |
| Avocado Salad Filling from Taste of Lebanon |
Mashed Potatoes And Leeks from Everybody Eats Well In Belgium |
| Avocado Salsa from unknown |
Mashed Potatoes Layered With Beef (Batata Merhiya) from The Great Book of Couscous by Copeland Marks |
| Avocado Soup from Three Generations of Chilean Cuisine by M Umana-Murray |
Mashed Potatoes With Carmelized Shallots from Everybody Eats Well In Belgium |
| Ayam Bakar Rica (Sulawesi) from The Exotic Kitchens of Indonesia by Copeland Marks |
Mashkhurda (Meat, Mung Bean And Rice Soup) from The Art of Uzbek Cooking by Lynn Visson |
| Ayam Betutu (Chicken With Balinese Spice Mixture) from Indonesian Regional Food and Cookery by Sri Owen |
Mashkitchiri (Mung Bean Stew) from The Art of Uzbek Cooking by Lynn Visson |
| Ayam Cincane (Kalimantan) from The Exotic Kitchens of Indonesia by Copeland Marks |
Mastava (Meat And Vegetable Soup) from The Art of Uzbek Cooking by Lynn Visson |
| Ayam Pop (The Chicken Dish) from Indonesian Regional Food and Cookery by Sri Owen |
Mastava (Meatball Soup With Chickpeas) from The Art of Uzbek Cooking by Lynn Visson |
| Azerbaijani Pilaf (Turkey) from unknown |
Matrimony from West Indies Cookbook |
| Azhabsanda (Steamed Beef Stew) from The Art of Uzbek Cooking by Lynn Visson |
Maushawa (Pulse And Yogurt Soup) from Afghan Food and Cookery by Helen Saberi |
| Aztec Vegetable Soup from The Aztec Way by Sonja Atkinson |
Mayan Turkey Kabobs from The Universal Kitchen by Elisabeth Rozin |
| B'Stilla (Chicken Pie) from North African Cooking by Hilaire Walden |
Mazatles from The Aztec Way by Sonja Atkinson |
| Baba Ganoush from Yeminte Cookbook by Levi and Agabria |
Meat And Potato Stew (Lihakeitto) from The Finnish Cookbook by Beatrice A Ojakangas |
| Bableves (Bean Soup) from Culinaria Hungary |
Meat Ball Soup (Wanja Tang) from Traditional Korean Cooking by Chung Hea Han |
| Baby Vegetables With Herb Vinaigrette from The Vegetarian Bistro |
Meat Balls With Cheese Centers from Regional Cuisines of Greece |
| Backbarsch Mit Krauter (Perch With Herbs) from German Cooking |
Meat Ravioli from classic pasta |
| Bacon Curry from Classic Thai Cuisine |
Meatball Appetizers (Lebanon) from unknown |
| Baden Leek Soup from German Cooking |
Meatball Curry from Recipes From The Golden Land The Burmese Kitchen by Marks |
| Bahian Fish Stew from Tasting Brazil by Jessica Harris |
Meatball Soup from Taste of Lebanon |
| Bahian Shrimp Stew from Tasting Brazil by Jessica Harris |
Meatball Soup (Hassoo) from The Great Book of Couscous by Copeland Marks |
| Bajan Baked Chicken from unknown |
Meatball Stew from Native Indian Wild Game, Fish and Wild Foods by Lovesick |
| Bajan Brown Stew (Barbados) from The Complete Caribbean Cookbook |
Meatball Stew Pockets from Taste of Lebanon |
| Bakaliaros Me Spanaki (Cod With Spinach And Garlic Sauce) from Greek Cooking for the Gods |
Meatballs And Chickpeas (Kofta Nakhod) (Afghanistan) from Sephardic Cooking by Copeland Marks |
| Baked Brown Swedish Beans from Our Immigrant Ancestors |
Meatballs In A Pomegranate Sauce from Please to the Table |
| Baked Cheese And Spinach (Slk Fel Kousha) from The Great Book of Couscous by Copeland Marks |
Meatballs In Beer from Wonderful, Wonderful Danish Cooking by Jensen |
| Baked Chicken In A Peanut Sauce (Sierra Leone) from West African Cook Book by Ellen Gibson Wilson |
Meatballs In Onion Sauce from Wonderful, Wonderful Danish Cooking by Jensen |
| Baked Chilean Bass from Three Generations of Chilean Cuisine by M Umana-Murray |
Meatballs In Sherry Sauce from The Complete Spanish Cookbook |
| Baked Cod Calamata Style from spalding |
Meatballs In Tomato Sauce from Taste of Lebanon |
| Baked Cod With Ginger On Asparagus (Queensland) from Australia The Beautiful Cookbook by Elise Pascoe |
Meatballs With Apricot Sauce from Memories of a Lost Egypt by Collette Rossant |
| Baked Edam Stuffed With Shrimp From Curacao from Fire and Smoke by Maggie Waldron |
Meatless Dolmades from Regional Cuisines of Greece |
| Baked Halibut With Tarragon Crust from The Flavors of Canada by Anita Stewart |
Medallions De Salmon from Three Generations of Chilean Cuisine by M Umana-Murray |
| Baked Leek And Onion Soup Gateau from Soup and Bread by Crescent Dragonwagon |
Medallions Of Pork With Beer And Caraway Sauce from Viennese Cuisine |
| Baked Manti from Classical Turkish Cooking by Ayla Algar |
Mediterraenean Spaghetti from Classic Main Courses |
| Baked Monkfish from The Complete Spanish Cookbook |
Mediterranean Chicken from Betty Crockers New International Cookbook |
| Baked Onions from taste of iowa |
Mediterranean Fusilli from Betty Crockers New International Cookbook |
| Baked Penne With Asparagus And Fontina from Vegetarian Pasta by Marlena Spieler |
Mediterranean Pizza from Betty Crockers New International Cookbook |
| Baked Potatoes With A Red Bean Salsa from unknown |
Mediterranean Pot Stickers from Vegetarian Times |
| Baked Potatoes With Cheese (Bulgarian) from World's Best Cookbook |
Mediterranean Potatoes And Artichokes from Betty Crockers New International Cookbook |
| Baked Red Snapper (Queensland) from Australia The Beautiful Cookbook by Elise Pascoe |
Mediterranean White Beans from The Occasional Vegetarian |
| Baked Salmon (England) from British and Irish cooking |
Meersburger Kirschen-Dessert (Cherry Desert Meeresburg) from unknown |
| Baked Shrimp from The Sultan's Kitchen by Ozcan Ozan |
Mejadarra from Taste Of Israel - Avi Ganor |
| Baked Shrimp Indienne from Elizabeth Powell |
Melomakarona * Phoenikia from unknown |
| Baklava from Elizabeth Powell |
Menestra Tudelana from The Complete Spanish Cookbook |
| Baklava ( Papadakis Taverna) from unknown |
Merluza A La Gallega (Galician Fish Steaks) from Tapas by Penelope Casas |
| Baklava 2 from unknown |
Mexecali Storm from storm |
| Baklava Cheesecake from =20 |
Mexican Beef & Black Beans from unknown |
| Bamboo Shoots With Shrimp And Meat (Goi Mang Tom Thit) from The Classic Cuisine of Vietnam by Ngo and Zimmerman |
Mexican Grilled Chicken Breasts With Pinto Beans from Versatile Grain and Elegant Bean |
| Banana Pancakes (Sierra Leone) from West African Cook Book by Ellen Gibson Wilson |
Mexican Lasagna from unknown |
| Bannocks (Scotland) from Kitchen Witch's Cookbook |
Mexican Layered Sandwiches from unknown |
| Barbecue Dipping Sauce from contadina |
Mexican Lentils from unknown |
| Barbecued Beef Wrapped In Rice Paper (Banh Uot Thit Nuong) from The Classic Cuisine of Vietnam by Ngo and Zimmerman |
Mexican Macaroni And Cheese from Betty Crockers New International Cookbook |
| Barbecued Chicken (Chow Siew) from The Exotic Kitchens of Malaysia by Copeland Marks |
Mexican Meatballs from Betty Crockers New International Cookbook |
| Barbecued Meatballs (Nem Nuong) from The Classic Cuisine of Vietnam by Ngo and Zimmerman |
Mexican Night from Laura Law |
| Barbecued Pork Sausages (Kyufteta) from Bulgarian Rhapsody By Linda Joyce Forristal |
Mexican Orzo from Catalot |
| Barbecued Ribs from unknown |
Mexican Pot Roast from food tv |
| Barbecued Sausages (Kebabcheta) from Bulgarian Rhapsody By Linda Joyce Forristal |
Mexican Zucchini from Latin American Cooking |
| Barbequed Kofta from Taste of Lebanon |
Miang Bplah (Fish With Sweet And Sour Sauce) from Dancing Shrimp by Kasma Loha-Unchit |
| Barbequed Pork from Pam Coombs (internet) |
Middle Eastern Black-Eyed Pea Soup (Saudia Arabia) from Hot and Spicy by Marlena Spieler |
| Bardic Muse from Kitchen Witch's Cookbook |
Middle Eastern Chickpea Soup from The Occasional Vegetarian |
| Barros Luco from Three Generations of Chilean Cuisine by M Umana-Murray |
Mikes Vegetable Soup from Chef Paul Prudhomme's Fork In The Road |
| Basic Noodles With Shrimp And Curry from The world of Pasta |
Milan Chickpea Soup from contadina |
| Basil Rice Soup from Betty Crocker Italian Cooking |
Million Dollar Fudge (Pennsylvania) from Culinaria United States |
| Basque Chili from The Vegetarian Bistro |
Minced Lemon Chicken from Vietnamese Cuisine by Muoi Thai Loangkote |
| Basque Chili from The Vegetarian Bistro |
Minestra Di Farro (Spelt Soup) from Culinaria Italy |
| Basque Soup from Winter Harvest Cookbook by Lane Morgan |
Minestra Di Pasta E Fagioli Alla Siciliana from Soups of Italy by Norma Wasserman-Miller |
| Bass In Paper (Kagita Levrek) from Classical Turkish Cooking by Ayla Algar |
Minestrad d'Orzo (Barley Soup) from Culinaria Italy |
| Basurdekumea Saltsan (Civet Of Wild Boar) from The Basque Kitchen by Gerald Hirigoyen |
Minestrone from Betty Crockers New International Cookbook |
| Batter Fried Shrimp from The Philippine Cookbook by Reynaldo Alejandro |
Minestrone Verde Al Pesto (Chicken And Pesto Minestrone) from The Whole World Loves Chicken Soup by Mimi Sheraton |
| Batzaria Salata (Beet Salad) from unknown |
Minestrone With Pasta from unknown |
| Bauernfrufstuck (Farmer's Broiled Omelet) from German Cooking |
Minho Vegetable Soup from Food of Spain and Portugal |
| Bavette Alla Carrettiera (Pork, Tuna And Mushroom Pasta) from Culinaria Italy |
Miniature Meat Pancakes (Tongurangteng) from The Korean Kitchen by Copeland Marks |
| Bayou Blast from Emeril Lagasse |
Miniature Potato Cutlets (Afghanistan) from Sephardic Cooking by Copeland Marks |
| Bayou Teche Potato Pirogues from Louisiana Tastes by Paul Prudhomme |
Minstra (Mixed Vegetable Soup) Yugoslavia from The Balkan Cookbook by Inge Kramarz |
| Bayrischer Gulasch (Bavarian Goulash) from German Cooking |
Mint Scented Chickpea Soup from Flavors of Mexico by Marlena Spieler |
| Bbq Pork Lo Mein from unknown |
Mint Split Pea Soup from The Sultan's Kitchen by Ozcan Ozan |
| Be'geh Zigni (Lamb Stew With Spices) from Taste of Eritrea by Olivia Warren |
Mint Tea from North African Cooking by Hilaire Walden |
| Bean And Barley Soup Bourguignon from Soup and Bread by Crescent Dragonwagon |
Mirliton Bake from Fiery Foods that I Love |
| Bean And Chicken Tortilla Pie from Betty Crockers New International Cookbook |
Miso Pork (Jaeyuk Gui) from Traditional Korean Cooking by Chung Hea Han |
| Bean And Tomato Bredie (South Africa) from The World in Your Kitchen by Troth Wells |
Miso Soup With Udon from global vegetarian |
| Bean Croquettes from Brazilian Cookery by Margarette De Andrade |
Mister Soly's Chicken from Recipes From The Golden Land The Burmese Kitchen by Marks |
| Bean Goulash With Beef from Czech Cuisine |
Mixed Grill In Foil from Japanese Cooking A Simple Art by Shizuo Tsuji |
| Bean Sprout And Pork Soup from Cantonese Chinese Cooking by Margaret Leeming |
Mixed Mushroom Dish (Neutari Beoseot Bokgum) from Traditional Korean Cooking by Chung Hea Han |
| Bean Thread And Noodle Soup (Somlah Mee Souah) from The Elephant Walk Cookbook |
Mjudra Blahem (Lentils With Meat) from Lebanese Cooking by Dawn, Elaine and Selwa Anthony |
| Bean Threads With Minced Pork from Pam Coombes |
Mjudra Humra (Burghul And Lentil Soup) from Lebanese Cooking by Dawn, Elaine and Selwa Anthony |
| Beans And Beef (Tfina Camounia) from Sephardic Cooking by Copeland Marks |
Mnazzalleh (Iraq) from Mediterranean Cooking |
| Beans In A Tomato Sauce (Mozambique) from Traditional African Cooking |
Mock Turtle Soup Louisianne from Soup and Bread by Crescent Dragonwagon |
| Beans In Winter from Three Generations of Chilean Cuisine by M Umana-Murray |
Mohnkuchen (Poppy Seed Cake) from German Cooking |
| Beaufort Stew (South Carolina) from Good to Eat by Burt Wolf |
Moi-Moi (Nigeria) from A Taste of Africa |
| Beef & Broccoli from DAVE SAWYER |
Mokhora (Meat And Chickpea Soup) from The Art of Uzbek Cooking by Lynn Visson |
| Beef & Carrots (Mohren Mit Geschnetzeltern) from unknown |
Moldavian Corn And Feta Cheese Bread from Please to the Table |
| Beef And Bean Stew (Syria) from From the Lands of Figs and Olives by Salloum and Peters |
Moldavian Fish And Red Pepper from Please to the Table |
| Beef And Eggplant Stew (Tadzhikistan) from Please to the Table |
Moldavian Meatballs from Please to the Table |
| Beef And French Fried Potatoes (Thit Bo Xao Khoai Tay) from The Classic Cuisine of Vietnam by Ngo and Zimmerman |
Moldavian Potato, Feta, And Scallion Salad from Please to the Table |
| Beef And Onion Stew from unknown |
Moldavian Vegetable Soup from Please to the Table |
| Beef And Parsley Tagine (Tunisia) from Mediterranean Cooking |
Mole Amarillo from Latin American Cooking |
| Beef And Radish Soup (Faktu) (Tibet) from The Varied Kitchens of India by Copeland Marks |
Molohia (Egypt) from A Taste of Africa |
| Beef And Spinach (Nigeria) from West African Cook Book by Ellen Gibson Wilson |
Monchelet (Lamb Stew) from De Bors Hede Boke of Cookry |
| Beef And Vegetable Tajin (Morroco) from ethnic cuisine |
Mongolian Beef from unknown |
| Beef And Wild Mushrooms (Ghana) from West African Cook Book by Ellen Gibson Wilson |
Moong Sirkewali (Mung Bean With Vinegar Soaked Spices) from From Bengal to Punjab by Smita Chandra |
| Beef Balls & Olives (Israel) from unknown |
Moroccan Baked Fish from ethnic cuisine |
| Beef Balls In Peanut Sauce (Panaeng Neua) from The Original Thai Cookbook by Jennifer Brennan |
Moroccan Chicken And Rice from Betty Crockers New International Cookbook |
| Beef Bowl from Japanese Cooking A Simple Art by Shizuo Tsuji |
Moroccan Couscous from middle eastern food |
| Beef Hanoi Soup (Pho Bo Ha Noi) from The Classic Cuisine of Vietnam by Ngo and Zimmerman |
Moroccan Cucumber Salad from Couscous and Other Good Food from Morocco by Paula Wolfert |
| Beef In Pepper Sauce (Ethiopia) from unknown |
Moroccan Spiced Olives from unknown |
| Beef In Tamarind Sauce from Recipes From The Golden Land The Burmese Kitchen by Marks |
Moroccan Squash Puree from Winter Harvest Cookbook by Lane Morgan |
| Beef In Tomato Sauce from Vietnamese Cuisine by Muoi Thai Loangkote |
Moroccan Vegetables With Couscous from food network |
| Beef Lo Mein from pasta |
Morter And Pestle Aioli (Garlic Mayonaise) from Pedaling Through Provence by Sarah Leah Chase |
| Beef Meatballs (Kefta De Boeuf) from The Great Book of Couscous by Copeland Marks |
Mostaccioli With Harissa Chicken (Libya) from The world of Pasta |
| Beef Milton from Great New British Cooking by Jane Garmey |
Mother Of All Chicken Soups from The Whole World Loves Chicken Soup by Mimi Sheraton |
| Beef Mince With Potatoes (Keemo Papeto) from The Varied Kitchens of India by Copeland Marks |
Mounlar Ou Chinye (Daikon Soup) from The Best of Burmese Cooking by Aung Aung Taik |
| Beef Ragout from finnish cooking |
Mousakas Patates (Moussaka Potatoes) from spalding |
| Beef Ragout (Palapaisli) from The Finnish Cookbook by Beatrice A Ojakangas |
Moussaka Potatoes With Bachemel from unknown |
| Beef Soup With Lemon Grass from The Classic Cuisine of Vietnam by Ngo and Zimmerman |
Mousse Au Chocolat from Everybody Eats Well In Belgium |
| Beef Stew With Black Olives from unknown |
Mozzarella-Stuffed Cabbage from A Fresh Taste of Italy by Michele Scicolone |
| Beef Stew With Horseradish Sauce from Winter Harvest Cookbook by Lane Morgan |
Mr Powers Broccoli And Mustard Seed Soup from Sarah Leah Chase's Cold-Weather Cooking |
| Beef Stew With Root Vegetables (Lihajuuresmuhennos) from The Finnish Cookbook by Beatrice A Ojakangas |
Mu Shu Pork (China) from ethnic cuisine |
| Beef Stuffed Pastry Envelopes (Java) from The Exotic Kitchens of Indonesia by Copeland Marks |
Muffuletta from Cook's Magazine |
| Beef Tagine With Cauliflower from Couscous and Other Good Food from Morocco by Paula Wolfert |
Muhammed's Praise (Pakistan) from unknown |
| Beef With Artichokes And Pine Nuts from Regional Cuisines of Greece |
Mung Bean And Potato Curry from Versatile Grain and Elegant Bean |
| Beef With Asparagus from unknown |
Mung Bean Dal from vegetariana |
| Beef With Assorted Vegetables - Szechuan from unknown |
Murgh Kali Mirchi, Bengali (Black Pepper Chicken) from Indian Light Cooking by Ruth Law |
| Beef With Cauliflower from Winter Harvest Cookbook by Lane Morgan |
Murgh Khatai (Chicken With Tamarind) from From Bengal to Punjab by Smita Chandra |
| Beef With Green Chili from Regional Cooks of Mexico |
Murghi Kalya (South Africa) from The African News Cookbook |
| Beef, Rice And Herbs (Gondhi Berenji) (Iran) from Sephardic Cooking by Copeland Marks |
Mushroom & Zucchini Risotto from The Complete Around the World Cookbook |
| Beet And Onion Salad from Greek Cooking for the Gods |
Mushroom And Artichoke Pesto from unknown |
| Beet Cabbage Soup (Punajuurikaalikeitta) from The Finnish Cookbook by Beatrice A Ojakangas |
Mushroom Antipasto from The Complete Around the World Cookbook |
| Beet Pasta Fazool from global vegetarian |
Mushroom Bhaji from Classic Indian Cuisine |
| Beet Soup from Wonderful, Wonderful Danish Cooking by Jensen |
Mushroom Croquette (Belarus) from Please to the Table |
| Beet Soup With Beef from Taste of Latvia by Siri Lise Doub |
Mushroom Curry Canapes from Tropical Cookbook |
| Beet Soup With Chicken from Taste of Latvia by Siri Lise Doub |
Mushroom Frittate(Italy) from The Art of Food Processor Cooking |
| Beethoven Bean Dip Dinner from Food Network |
Mushroom Ravioli With Beet And Tomato Puree from Vegetarian Pasta by Marlena Spieler |
| Beets Etouffee from Cookin With Queen Ida |
Mushroom Relish from Japanese Cooking A Simple Art by Shizuo Tsuji |
| Beiftek Ala Creole (Martinique) from island cooking |
Mushroom Salad (Lebanon) from unknown |
| Belgian Almond Bread from Ethnic Breads |
Mushroom Soup from Bistro Cooking |
| Belgian Meatballs Braised In Beer from Everybody Eats Well In Belgium |
Mushroom Soup With Crispy Bacon from Irish Food & Folklore by Clare Connery |
| Belgian Meatloaf from Everybody Eats Well In Belgium |
Mushroom Tokana (Moldavia) from Please to the Table |
| Belgian Salsify With Mustard from Everybody Eats Well In Belgium |
Mushrooms Florentine from Classic Vegetarian Cuisine |
| Belgian Spinach In Cheese Sauce from Everybody Eats Well In Belgium |
Mushrooms In A Chili Sauce from Regional Cooks of Mexico |
| Belgian Style Cottage Cheese from Everybody Eats Well In Belgium |
Mushrooms In Cream Sauce (Pilze In Sahnesosse) from unknown |
| Berbere (Ethiopia) from A Taste of Africa |
Mushrooms In Olive Oil (Greek) from unknown |
| Berbere Sauce from unknown |
Mushrooms In Vinaigrette Dressing from The Complete Spanish Cookbook |
| Besengek Daging (Beef In A Spicy Sauce) from Indonesian Regional Food and Cookery by Sri Owen |
Mushrooms Sauteed In Wine from The Complete Around the World Cookbook |
| Best Country Chicken Pie from Louisiana Tastes by Paul Prudhomme |
Mushrooms Tarragon Mustard Cream from The Vegetarian Bistro |
| Bevenjena Con Queso De Cabra Y Jamon Serrano from Recipes From La Isla - Rosado |
Mushrooms With Garlic from Taste of Spain |
| Big Meatballs (Coclo) from The Great Book of Couscous by Copeland Marks |
Mushrooms With Sour Cream from Betty Crockers New International Cookbook |
| Biltong from A Taste of South Africa by Magdaleen van Wyk |
Mussaka (Meat And Vegetables) from The Balkan Cookbook by Inge Kramarz |
| Binte Bilo Huta (Gorontalo Tuna And Corn Soup) from Indonesian Regional Food and Cookery by Sri Owen |
Mustard Beef Curry from Fire and Spice by Heather Jansz Balasuriya |
| Biryani (South Africa) from The African News Cookbook |
Mustard Seed Fish Fillets from Sun-Drenched Cuisine by Marlena Spieler |
| Black And White Stew from Spicy Vegetarian Cuisine |
Mustard Tuna (Rai Sarson Macchi) from Indian Light Cooking by Ruth Law |
| Black And White Stew from Spicy Vegetarian Cuisine |
Mustard Vinaigrette from cooking monday to friday |
| Black Bean And Olive Soup from Caribbean Light by Donna Shields |
Mustard Vinegar Miso Sauce from Japanese Cooking A Simple Art by Shizuo Tsuji |
| Black Bean And Turkey Tortas from Flavors of Mexico by Marlena Spieler |
My Friend's Cake from Brazilian Cookery by Margarette De Andrade |
| Black Bean Dip from great tastes of Iowa |
Mylates Of Pork (Pork And Cheese Tart) from De Bors Hede Boke of Cookry |
| Black Bean Enchiladas With Tomato Salsa from jane fonda |
Naan from Ethnic Breads |
| Black Bean Feta Burritos from Flavors of Mexico by Marlena Spieler |
Napa Noodles from 366 Ways to Cook Tofu |
| Black Bean Lasagna from unknown |
Nasi Kuning (Indonesian Yellow Rice) from global vegetarian |
| Black Bean Pot Stickers from Hot and Spicy by Marlena Spieler |
Navajo Fry Bread from The Whole Chile Cookbook |
| Black Bean Salsa (Aruba) from Betty Crockers New International Cookbook |
Navajo Green Chile Stew (Arizona) from Culinaria United States |
| Black Bean Soup With Madeira And Lime from Versatile Grain and Elegant Bean |
Navajo Green Chili Stew from Enduring Harvest by Kavasch |
| Black Bean Sweet Potato Chili from global vegetarian |
Navajo Tacos from The Whole Chile Cookbook |
| Black Bean Tortilla Bake from usenet |
New Delhi Spaghettini With Chicken from The world of Pasta |
| Black Bean-Chipotle Puree from Sun-Drenched Cuisine by Marlena Spieler |
New Mexican Garlic Mashed Potatoes from Spicy Vegetarian Cuisine |
| Black Beans And Yellow Rice from Southern Living |
New Orleans Fish And Rice Creole from uncle ben |
| Black Demons from Fiery Foods that I Love |
New Orleans Poor Boys from unknown |
| Black Eyed Pea Soup (Virgin Islands) from iron pots and wooden spoons |
New Potato And Young Pea Salad With Goat Cheese from The Vegetarian Bistro |
| Black Eyed Pea Soup With Salsa (Arkansas) from Soup and Bread by Crescent Dragonwagon |
New Potatoes Braised In Sour Cream from Please to the Table |
| Black Lava Venison Soup (Deleware) from Enduring Harvest by Kavasch |
New Potatoes With Elephant Garlic And Sprouts from Colette's Japanese Cuisine |
| Black Olive Bread (Zeytinli Ekmek) from Classical Turkish Cooking by Ayla Algar |
New Turkey Etouffee from Chef Paul Prudhomme's Fork In The Road |
| Black Olive Paste With Herbes De Provence from The Vegetarian Bistro |
New Wave Chicken from Taste Of Israel - Avi Ganor |
| Black Or Pinto Beans & Chicken, Southwestern Style from unknown |
New World Stew from Three Generations of Chilean Cuisine by M Umana-Murray |
| Black Pork Curry from Fire and Spice by Heather Jansz Balasuriya |
Niter Kebbeh (Ethiopia) from Traditional African Cooking |
| Blackberry Jam Cake from Wonderful, Wonderful Danish Cooking by Jensen |
Noodle With Pork And Chicken (Bam) from The Philippine Cookbook by Reynaldo Alejandro |
| Blackened Redfish from unknown |
Noodles And Broccoli (Gwaytio Rad Nar) from The Original Thai Cookbook by Jennifer Brennan |
| Blackeyed Pea Enchiladas from laura law |
Noodles And Pork Soup (Sen Mee Nam Gup Moo) from The Original Thai Cookbook by Jennifer Brennan |
| Blackeyed Pea Salad from Food & Wine Magazine |
Noodles In Broth (Pancit Mami) from The Philippine Cookbook by Reynaldo Alejandro |
| Blacksmith Pie (Jamaica) from Tropical Cookbook |
Noodles In Fairy Butter (England) from Kitchen Witch's Cookbook |
| Blueberry Cobbler from iron pots and wooden spoons |
Noodles With Meatballs (Sotanghom Bola-Bola) from The Philippine Cookbook by Reynaldo Alejandro |
| Boerewors from South African Gourmet Food and Wine by Rosen & Loon |
Noodles With Red Sauce (Nom Banchok Namya) from The Elephant Walk Cookbook |
| Bohnensuppe (Bean Soup) from German Cooking |
Noodles With Scallions (Japan) from Kitchen Witch's Cookbook |
| Boiled Potatoes With Radishes from Colette's Japanese Cuisine |
Nopei Soup from Japanese Cooking A Simple Art by Shizuo Tsuji |
| Bok Choy And Shiitake Mushrooms from unknown |
Normaway French Toast (Nova Scotia) from The Flavors of Canada by Anita Stewart |
| Bolivian Hot Pickled Chicken from hot & spicy latin dishes |
North African Chicken from unknown |
| Bolivian Spiced Pork from hot & spicy latin dishes |
North African Seasoning Mix from unknown |
| Booskole (Holland) from donna vanzuiden |
North Carolina Sauce from Barbecuing and Grilling |
| Borek With Chicken Filling (Tavuklu Borek) from Classical Turkish Cooking by Ayla Algar |
Norwegian Chervil Soup from Classic Scandinavian Cooking By Nika Hazelton |
| Borscht from eating the russian way |
Novegia Filled Potatoes (Norvegiafylte Poteter) from Authentic Norwegian Cooking by Astrid Karlsen Scott |
| Boston Baked Beans from unknown |
Nsonlo Sutulu (Stewed Fish) from West African Cook Book by Ellen Gibson Wilson |
| Bourrek (Or Spanakopetes) from Kitchen Witch's Cookbook |
Nuoc Cham (Vietnam) from Dining with Headhunters |
| Bphal Nin Jian King Dton Hawm (Tilapia With Ginger) from Dancing Shrimp by Kasma Loha-Unchit |
Nyama Na Irio (Steak And Irio) (Kenya) from The African Cookbook by Bea Sandler |
| Bplah Doog Foo Pad Kee Mao ( Crisp Catfish ) from Dancing Shrimp by Kasma Loha-Unchit |
Nyoyo (Kenya) from The World in Your Kitchen by Troth Wells |
| Bplah Dtom Saep (Flounder In A Spicy Sauce) from Dancing Shrimp by Kasma Loha-Unchit |
Oaxacan Yellow Mole from Food From My Heart by Zarela Martinez |
| Bplah Gkapong Daeng Jian Dtow See (Garlic Red Snapper) from Dancing Shrimp by Kasma Loha-Unchit |
Oilasko Eskualdun (Poulet Basquaise) from The Basque Kitchen by Gerald Hirigoyen |
| Bplah Gkow Tawd Sabm Roet (Roasted Garlic Flavored Grouper) from Dancing Shrimp by Kasma Loha-Unchit |
Oklahoma Pumpkin Frybread from Enduring Harvest by Kavasch |
| Bplah Jeramed Tawd Gkratiem Priktai (Garlic Pompano) from Dancing Shrimp by Kasma Loha-Unchit |
Okra Etouffee from Cookin With Queen Ida |
| Bplah Rad Prik (Halibut With Chili-Tamarind Sauce) from Dancing Shrimp by Kasma Loha-Unchit |
Old Danish Stew Recipe from Wonderful, Wonderful Danish Cooking by Jensen |
| Bplah Rad Prik Horapa (Crisped Fish With Wilted Basil) from Dancing Shrimp by Kasma Loha-Unchit |
Old Fashioned Chocolate Cake (Pennsylvania) from Culinaria United States |
| Bplah Saba Yahng Siew (Grilled Mackeral With Soy Sauce) from Dancing Shrimp by Kasma Loha-Unchit |
Old-Fashioned Bean Soup from A Taste of South Africa by Magdaleen van Wyk |
| Bplah Salmon Pad Gkaprow (Samon With Basil) from Dancing Shrimp by Kasma Loha-Unchit |
Olive Biscuits from Regional Cuisines of Greece |
| Bplah Tawd Kamin (Turmeric Fried Fish) from Dancing Shrimp by Kasma Loha-Unchit |
Olive Dip (Palestine) from From the Lands of Figs and Olives by Salloum and Peters |
| Braganca Style Trout from Food of Spain and Portugal |
Olive Smashed Potatoes from Pedaling Through Provence by Sarah Leah Chase |
| Braised Chicken In Spices (Gai Tung) from The Original Thai Cookbook by Jennifer Brennan |
Olla Lamb from The Aztec Way by Sonja Atkinson |
| Braised Chicken With Green Chiles (South Africa) from Traditional African Cooking |
Omar's Couscous from Couscous and Other Good Food from Morocco by Paula Wolfert |
| Braised Stuffed Beef Rolls from German Cooking |
Omelet Mediterraneo from global vegetarian |
| Braised Stuffed Cabbage from Everybody Eats Well In Belgium |
Onion And Green Lentil Pilaf from The Sultan's Kitchen by Ozcan Ozan |
| Brandade Aux Legumes from The Vegetarian Bistro |
Onion Chile-Cheese Appetizer (Brazil) from hot & spicy latin dishes |
| Brandied Chocolate Delight (Israel) from unknown |
Onion Gratin from The Vegetarian Bistro |
| Braune Zucker Platzchen (Brown Sugar Cookies) from unknown |
Onion Soup With A Crust (Kuoritettu Sipulikeitto) from The Finnish Cookbook by Beatrice A Ojakangas |
| Brazilian Beef Creole from hot & spicy latin dishes |
Onion Soup With Cheese from Czech Cuisine |
| Brazilian Chicken And Mushrooms from unknown |
Onion Tart from unknown |
| Brazilian Rice (Arroz Brasileiro) from Brazilian Cookery by Margarette De Andrade |
Onion Wine Broth from Soup and Bread by Crescent Dragonwagon |
| Brazilian Spiced Shrimp from hot & spicy latin dishes |
Onions Filled With Meat & Mushrooms (Czech) from Czech Cuisine |
| Breakfast Buns from finnish cooking |
Ontario Bean Soup With Basil from The Flavors of Canada by Anita Stewart |
| Broad Beans With Bacon And Sausage from Portuguese Cooking by Carol Robertson |
Open Face Pita With Tomato Ragout And Kasseri from The Sultan's Kitchen by Ozcan Ozan |
| Broccoli And Almond Soup With Sesame from Soup and Bread by Crescent Dragonwagon |
Orecchiette O Cavatieddi With Tomatoes And Arugula from Vegetarian Pasta by Marlena Spieler |
| Broccoli And Pastina In Garlic Broth from Vegetarian Pasta by Marlena Spieler |
Oregon Trail Soup (North Dakota) from Culinaria United States |
| Broccoli Dal Curry from Winter Harvest Cookbook by Lane Morgan |
Oretika Me Avga Ke Tyri (Egg & Cheese Puffs) from spalding |
| Broccoli Pudim from Brazilian Cookery by Margarette De Andrade |
Oriental Pork from unknown |
| Broccoli Quesadillas from super foods cookbook |
Orzo With Greek Island Flavors from Vegetarian Pasta by Marlena Spieler |
| Brodo Di Pollo (Chicken Soup) from The Whole World Loves Chicken Soup by Mimi Sheraton |
Orzo With Stir Fry Veggies And Herbs from South African Gourmet Food and Wine by Rosen & Loon |
| Broedlaewend (Beef Soup) from The Balkan Cookbook by Inge Kramarz |
Orzo, Lamb And Lentil Soup (Algeria) from The world of Pasta |
| Broiled Chicken Slices (Dark Kooee) from Traditional Korean Cooking by Chung Hea Han |
Osh (Afghanistan) from bean banquet |
| Broiled Grouper from Taste of Eritrea by Olivia Warren |
Oshe Anor (Iranian Meatball Soup) from Sephardic Cooking by Copeland Marks |
| Bronzed Tilapia And Portobello Soup from Louisiana Tastes by Paul Prudhomme |
Oshi Mash (Lamb And Vegetable Stew) from The Art of Uzbek Cooking by Lynn Visson |
| Broth Mawr (Wales) from Traditional Food from Wales by Bobby Freeman |
Oshi Sholgom Kizilcha (Beet And Turnip Soup) from The Art of Uzbek Cooking by Lynn Visson |
| Brown Lentil, Red Bean, Broccoli And Pasta Shell Stew from Vegetarian Pasta by Marlena Spieler |
Oven Fried Catfish from Chef Paul Prudhomme's Fork In The Road |
| Brown Sugar Cookies from cajun and creole cooking |
Oxala's Rice (Brazil) from hot & spicy latin dishes |
| Bruet Salmene (Salmon In Sauce) from De Bors Hede Boke of Cookry |
Paches De Papa Quezaltecos (Guatemala) from False Tongues and Sunday Bread by Copeland Marks |
| Brunlapskaus (Brown Hash) from Classic Scandinavian Cooking By Nika Hazelton |
Paella Barclelona from rice dishes of the world |
| Bruschetta With Creamy Cheese Spread from Vegetarian Times magazine |
Pain De Mais (Cornbread) from Prudhomme Family Cookbook |
| Brussel Sprouts In Sour Cream (Belgium) from unknown |
Palaver Chicken (Ghana) from iron pots and wooden spoons |
| Brussels In Spice (Babylon) from unknown |
Palitos De Queso Fritos from The Complete Spanish Cookbook |
| Bubur Ayam (Rice With Spicy Chicken Soup) from Indonesian Regional Food and Cookery by Sri Owen |
Palm Heart Pie from Brazilian Cookery by Margarette De Andrade |
| Buckwheat Pancakes from Everybody Eats Well In Belgium |
Palm Hearts With Rice And Shrimp from Brazilian Cookery by Margarette De Andrade |
| Buddhist Soup from The Classic Cuisine of Vietnam by Ngo and Zimmerman |
Pan Bun (Guatemala) from False Tongues and Sunday Bread by Copeland Marks |
| Bukharan Pilaf (Uzbekistan) from Sephardic Cooking by Copeland Marks |
Pan Con Tomate Y Pimientos Morrones from A Taste of Cuba by Linnette Creen |
| Bukhari Chicken Stew (Saudia Arabia) from From the Lands of Figs and Olives by Salloum and Peters |
Pan Cubano from A Taste of Cuba by Linnette Creen |
| Bukkenade (Chicken Stew) from De Bors Hede Boke of Cookry |
Pan De Banana Madura from False Tongues and Sunday Bread by Copeland Marks |
| Bulgogi from unknown |
Pan De Coco from False Tongues and Sunday Bread by Copeland Marks |
| Bulgur And Lentil Soup With Red Peppers. from Classical Turkish Cooking by Ayla Algar |
Pan De Queso from A Taste of Cuba by Linnette Creen |
| Bulgur Bread With Lebanese Zatar from Ethnic Breads |
Pancutras (Rich Broth With Fresh Pasta) from The Chilean Kitchen by Ruth Van Waerbeek-Gonzales |
| Bulgur Pilaf With Chickpeas from Classical Turkish Cooking by Ayla Algar |
Panecitos Con Ajo Y Cebolla from A Taste of Cuba by Linnette Creen |
| Bullas (Jamacian) from The Complete Caribbean Cookbook |
Panzarotti from Mediterranean Cooking |
| Bumbu Hijau Ayam (Banda Style Chicken) from Indonesian Regional Food and Cookery by Sri Owen |
Papas A La Arequipena (Peru) from The Art of South American Cooking |
| Bundner Gerstensuppe (Barley Soup With Dried Beef) from A Taste of Switzerland by Sue Style |
Papas A La Huancaina (Peru) from Latin American Cooking |
| Burdock Kinpira from Japanese Cooking A Simple Art by Shizuo Tsuji |
Papas A La Pastora from False Tongues and Sunday Bread by Copeland Marks |
| Bureka (Meat Filled Turnovers) (Libya) from Sephardic Cooking by Copeland Marks |
Papas Canary Islands Style from The Whole Chile Cookbook |
| Burmese Curried Pork from unknown |
Papas Chorreadas (Colombia) from Latin American Cooking |
| Burmese Style Rice from Dining with Headhunters |
Papas Con Chorizo from Memories of a Cuban Kitchen |
| Butifarria from Food From My Heart by Zarela Martinez |
Papas Con Salsa Queso (Peru) from peasant cooking |
| Butter Bean Patties With A Creole Sauce from unknown |
Papas Con Tomates (Peru) from The Whole Chile Cookbook |
| Butternut Kibbeh (Syria) from From the Lands of Figs and Olives by Salloum and Peters |
Paprika Gravy from Our Immigrant Ancestors |
| Butternut Moussaka from Please to the Table |
Paprika Soup (Austria) from central european cooking |
| Butternut Soup from Paula Wolfert's World of Food |
Paprikas Krumpli (Paprika Potatoes) from Culinaria Hungary |
| Butterscotch Tart from Scottish Cooking |
Paprikash Potatoes from The Whole Chile Cookbook |
| Cabbage Jambalaya from Prudhomme Family Cookbook |
Paradise Soup (Slovakia) from central european cooking |
| Cabbage Rolls from Prudhomme Family Cookbook |
Parent And Child from Japanese Cooking A Simple Art by Shizuo Tsuji |
| Cabbage Rolls (Lebanon) from unknown |
Parsi Sabzi (Vegetable Medley) from Indian Light Cooking by Ruth Law |
| Cabbage Rolls Stuffed With Frikkadels (South Africa) from Traditional African Cooking |
Parsnips, Potatoes And Bacon from Great New British Cooking by Jane Garmey |
| Cabbage Soup With Cheese And Spices (Chile) from The Art of South American Cooking |
Pasha's Kofta from The Sultan's Kitchen by Ozcan Ozan |
| Cabbage Stew Ith Lamb And Jalapenos (Kapuska) from Classical Turkish Cooking by Ayla Algar |
Pasilla Sauce from The Well Filled Tortilla Cookbook by Wise and Hoffman |
| Caesar Chicken With Orzo from unknown |
Pasta Agrodolce from Vivid Flavors |
| Cajun Chicken Sandwiches from unknown |
Pasta Ai Quadrucci Di Pesce Spada (Pasta With Swordfish) from Culinaria Italy |
| Cajun Cornbread from Prudhomme Family Cookbook |
Pasta And Creole Crabmeat Soup from The world of Pasta |
| Cajun Meat Loaf from unknown |
Pasta Bullets With Vegetarian Sauce (Berkoukes) from The Great Book of Couscous by Copeland Marks |
| Cajun Not Lamb from cajun and creole cooking |
Pasta E Ceci from Mediterranean Cooking |
| Cajun Pork Chops from pork council |
Pasta E Fagioli All'ischitana from Soups of Italy by Norma Wasserman-Miller |
| Cajun Sea Bass from BBQing, Grilling & Smoking by California Culinary Academy |
Pasta E Fagioli Alla Clementina from Sarah Leah Chase's Cold-Weather Cooking |
| Cajun Skillet Beans from moosewood cooks at home |
Pasta E Fagioli Alla Veneta (Pasta With Beans) from Culinaria Italy |
| Cajun Tartar Sauce from unknown |
Pasta E Patate from A Fresh Taste of Italy by Michele Scicolone |
| Cajun Tofu from unknown |
Pasta In A Tomato Butter Sauce from classic pasta |
| Calcutta Chicken Cutlet (Murgi Cutlet) from The Varied Kitchens of India by Copeland Marks |
Pasta Stew With Cannellini Beans And Black Olive Sauce from Vegetarian Pasta by Marlena Spieler |
| Caldo Bueno from The Aztec Way by Sonja Atkinson |
Pasta With A Creamy Pesto From Old Nice from unknown |
| Caldo De Pollo from False Tongues and Sunday Bread by Copeland Marks |
Pasta With Artichokes And Lentils from The Vegetarian Bistro |
| Caldo Gallego from The Complete Spanish Cookbook |
Pasta With Black Olive And Rosemary Cream from Vegetarian Pasta by Marlena Spieler |
| Caldo Verde - Portuguese Green Soup from unknown |
Pasta With Chickpeas And Garlic-Lemon Sauce from Vegetarian Pasta by Marlena Spieler |
| California Cheese And Chiles from bean banquet |
Pasta With Herbed Ricotta And Pine Nuts from unknown |
| California Grape Swirl from unknown |
Pasta With Lemon, Ham & Black Olives from unknown |
| California Sauce from Barbecuing and Grilling |
Pasta With Pebbles from A Fresh Taste of Italy by Michele Scicolone |
| California Style Fish In Dipped Tortilla from unknown |
Pasta With Pesto Sauce from unknown |
| Calypso Chicken from Classic Main Courses |
Pasta With Pink Sauce from The Occasional Vegetarian |
| Calypso Shrimp With Black Bean Salsa (Aruba) from Betty Crockers New International Cookbook |
Pasta With Sage Sauce from Vegetarian Pasta by Marlena Spieler |
| Camarones Al Ajillo from Food From My Heart by Zarela Martinez |
Pasta With Szechuan Spiced Shrimp from unknown |
| Camarones Al Chipotle from Food From My Heart by Zarela Martinez |
Pasta With Szechwan Peanut Dressing from unknown |
| Camarones En Frio from Flavors of Mexico by Marlena Spieler |
Pasta With Vegetables from The Complete Spanish Cookbook |
| Camarones En Salsa Chilena (Shimp In A Spicy Sauce) from The Chilean Kitchen by Ruth Van Waerbeek-Gonzales |
Pasta With Yogurt-Mint Sauce (Yogurtlu Makarna) from Classical Turkish Cooking by Ayla Algar |
| Cambodian Ratatouille from The Elephant Walk Cookbook |
Pastai Cyw Iar A Chennin (Chicken And Leek Pie) (Wales) from Traditional Food from Wales by Bobby Freeman |
| Camp California from Hot and Spicy by Marlena Spieler |
Pastel (Stuffed Triangles) from Sephardic Cooking by Copeland Marks |
| Canadian Lentil Soup from Betty Crockers New International Cookbook |
Pastel De Nuez from Food From My Heart by Zarela Martinez |
| Canapes De Roquefort Y Jamon from The Complete Spanish Cookbook |
Pastel De Papas (Meat Pie With Potato Topping) from The Chilean Kitchen by Ruth Van Waerbeek-Gonzales |
| Cancato De Covina (Sea Bass With Oregano And Chorizo) from The Chilean Kitchen by Ruth Van Waerbeek-Gonzales |
Pastel De Zapallitos from Three Generations of Chilean Cuisine by M Umana-Murray |
| Canja De Galinha A Alentejana (Alentejana Chicken Soup) from The Whole World Loves Chicken Soup by Mimi Sheraton |
Patatas Al Caldero from Mediterranean Cooking |
| Cannelloni Ripieni from Culinaria Italy |
Patatas Kavakadas (Beef Stuffed Potatoes) from Sephardic Cooking by Copeland Marks |
| Cantonese Curried Chicken from Cantonese Chinese Cooking by Margaret Leeming |
Pates Au Pistou from Pedaling Through Provence by Sarah Leah Chase |
| Cantonese Roast Pork Buns from Cantonese Chinese Cooking by Margaret Leeming |
Patitsatha (Corfu) from A Kitchen in Corfu by Chatto and Martin |
| Cape Malay Bean Soup (South Africa) from Traditional African Cooking |
Paul's Lentils & Rice from Chef Paul Prudhomme's Fork In The Road |
| Cape Mudge Halibut Chowder from The Flavors of Canada by Anita Stewart |
Pea Soup (Latvia) from Taste of Latvia by Siri Lise Doub |
| Capelli d'Angelo In Brodo (Noodles In Broth) from Taste of Eritrea by Olivia Warren |
Pea Soup With Caraway Adelle (Vermont) from Soup and Bread by Crescent Dragonwagon |
| Capsicum Casserole from The Complete Spanish Cookbook |
Peach Pleasure (Persia) from Kitchen Witch's Cookbook |
| Caraotas Negras (Venezuela) from The Art of South American Cooking |
Pearl Balls (Jun Jiu Kau) from The Dim Sum Book by Eileen Yin-Fei Lo |
| Carbonade All'uso Aostano (Beef Stew) from Culinaria Italy |
Pearl Balls (Jun Jiu Kau) from The Dim Sum Book by Eileen Yin-Fei Lo |
| Carbonnade Flamande (Belgium) from peasant cooking |
Peas With Cauliflower In Yogurt-Cumin Sauce from unknown |
| Cardamom Rice from unknown |
Peasant Soup from The Sultan's Kitchen by Ozcan Ozan |
| Caribbean Meat Loaf (Dominican Republic) from Caribbean Light by Donna Shields |
Pebok Chet from Recipes From The Golden Land The Burmese Kitchen by Marks |
| Caribbean Shrimp Curry (Guadelope) from island cooking |
Pebre (Chilean Hot Sauce) from Latin American Cooking |
| Carioca Lemon Spice Cake from Brazilian Cookery by Margarette De Andrade |
Pecan Butter Pie from Prudhomme Family Cookbook |
| Carmelized Carnitas from Food From My Heart by Zarela Martinez |
Pechuga De Pollo Al Ajillo from A Taste of Cuba by Linnette Creen |
| Carmelized White Fish (Khar Trey Ruah Nung Saik Chrouk) from The Elephant Walk Cookbook |
Peeled Lima Bean Soup from Recipes From The Golden Land The Burmese Kitchen by Marks |
| Carne Achorizada (Honduras) from False Tongues and Sunday Bread by Copeland Marks |
Peiwahlay Hincho (Split Mung Bean Soup) from The Best of Burmese Cooking by Aung Aung Taik |
| Carne Adobado from False Tongues and Sunday Bread by Copeland Marks |
Penne Pasta With Bacon And Broccoli from Celebrity Cookbook |
| Carne De Cerdo Agridulce Con Papaya from A Taste of Cuba by Linnette Creen |
Penne Pasta With Mushrooms, Asparagus And Sundried Pesto from South African Gourmet Food and Wine by Rosen & Loon |
| Carne De Res Guisada from False Tongues and Sunday Bread by Copeland Marks |
Penne Rigati With Chicken (Switzerland) from The world of Pasta |
| Carne En Jocon (Guatemala) from hot & spicy latin dishes |
Penne With A Spicy Tomato Sauce (Allarrabbiata) from classic pasta |
| Carne Fiambre from Mediterranean Cooking |
Penne With Cannellini Beans And Sage from 366 Ways to Cook Tofu |
| Carne Guisada from False Tongues and Sunday Bread by Copeland Marks |
Penne With Creamy Tomato Sauce from contadina |
| Carne Guisada (Puerto Rican Style) from Puerto Rican Cooking |
Penne With Mushrooms, Leeks And Sun-Dried Tomatoes from Mollie Katzen's Vegetable Heaven |
| Carne Guisado (Guatemala) from hot & spicy latin dishes |
Penne With Tomato, Sage And Parmigiano from A Fresh Taste of Italy by Michele Scicolone |
| Carne Picada (Spicy Beef) (Texas) from Culinaria United States |
Pepian De Chumpipe (Turkey In A Red Sauce) from False Tongues and Sunday Bread by Copeland Marks |
| Carnes Desmenuzadas (Nicaragua) from False Tongues and Sunday Bread by Copeland Marks |
Pepian De Pollo from False Tongues and Sunday Bread by Copeland Marks |
| Carnitas from Better Homes and Gardens Mexican Cookbook |
Pepian Negro De Indio from False Tongues and Sunday Bread by Copeland Marks |
| Carp With Mushrooms (Lithuania) from Please to the Table |
Pepper Soup (Sierra Leone) from West African Cook Book by Ellen Gibson Wilson |
| Carrot And Potato Stew from Classic Main Courses |
Perch With Black Bean Sauce from Philedelphia Inquirer |
| Carrot And Sweet Radish In Vinegar (Cu Cai Carot Chua) from The Classic Cuisine of Vietnam by Ngo and Zimmerman |
Pernil Asado Con Salsa De Frijoles Negros from A Taste of Cuba by Linnette Creen |
| Carrot Lentil Soup from The Bold Vegetarian by Bharti Kirchner |
Persian Kidney Beans from Mollie Katzen's Vegetable Heaven |
| Carrot Orange Soup from Soup and Bread by Crescent Dragonwagon |
Persian Pickles from unknown |
| Carrot Soup With Lemon Grass from Spicy Vegetarian Cuisine |
Persian Pickles from unknown |
| Casablanca Couscous from unknown |
Peruvian Garlic Chicken from hot & spicy latin dishes |
| Cashew Chicken from unknown |
Peruvian Papas from hot & spicy latin dishes |
| Caspian Split Peas from super foods cookbook |
Peruvian Stuffed Avocados from hot & spicy latin dishes |
| Cassava Soup from Brazilian Cookery by Margarette De Andrade |
Pescado A l'All Cermat from The Complete Spanish Cookbook |
| Casserole Of Wild Mushrooms from Everybody Eats Well In Belgium |
Pescado Al Horno from Mediterranean Cooking |
| Cassoulet from Betty Crockers New International Cookbook |
Pescado En Amarillo (Swordfish In Saffron Sauce) from Tapas by Penelope Casas |
| Catalan Chicory Salad from The Complete Spanish Cookbook |
Pescado En Escabeche (Peru) from Latin American Cooking |
| Catalonian Macaroni from the world's best food by bateman, conran & gillie |
Pesce Spada In Salmoriglio (Grilled Marinated Swordfish) from Culinaria Italy |
| Catfish With Lemon And Garlic from Emeril Lagasse |
Pesto from Elizabeth Powell |
| Cauliflower Moussaka from The Sultan's Kitchen by Ozcan Ozan |
Pesto Fondue from New International Fondue Cookbook |
| Causa De A La Limon from Hot and Spicy by Marlena Spieler |
Pesto Mushrooms from Garlic Lovers Cookbook II |
| Cavatieddi (Pasta With Pork Ragout) from Culinaria Italy |
Pesto Sandwich Loaf from Betty Crockers New International Cookbook |
| Cavier De Lentilles from The Vegetarian Bistro |
Phat Wun Sen from The world of Pasta |
| Cazuela (Chile's Little Pot) from The Whole World Loves Chicken Soup by Mimi Sheraton |
Pheasant Hill Artichoke Crostini from A Fresh Taste of Italy by Michele Scicolone |
| Cazuela De Ave Con Chuchoca (Poultry And Vegetable Stew) from The Chilean Kitchen by Ruth Van Waerbeek-Gonzales |
Philippine Chicken from unknown |
| Cazuela De Cordero (Argentine Lamb Stew) from The South American Cookbook by Cora, Rose and Bob Brown |
Phoenix Eyes (Fung Ngan Gau) from The Dim Sum Book by Eileen Yin-Fei Lo |
| Celery And Tomato Soup Aurore from Soup and Bread by Crescent Dragonwagon |
Phoenix Eyes (Fung Ngan Gau) from The Dim Sum Book by Eileen Yin-Fei Lo |
| Celery Root And Potato Puree from Everybody Eats Well In Belgium |
Phoenix-Tailed Shrimp from unknown |
| Celery Root And Potatoes from Classical Turkish Cooking by Ayla Algar |
Picadillo from False Tongues and Sunday Bread by Copeland Marks |
| Celery Root Soup from Everybody Eats Well In Belgium |
Picado De Zanahoria (Guatemala) from False Tongues and Sunday Bread by Copeland Marks |
| Cevapcici from Mediterranean Cooking |
Pickle Soup from the molly goldberg jewish cookbook |
| Chaing Mai Noodles from Classic Thai Cuisine |
Pickled Black Beans from The Art of South American Cooking |
| Chaing Mai Satay from thai kitchen |
Pickled Carrots from The Well Filled Tortilla Cookbook by Wise and Hoffman |
| Chakchouka from Traditional African Cooking |
Pickled Eggs from unknown |
| Chantrelles And Cheese Croquets With Mesclun from Paula Wolfert's World of Food |
Pickled Shrimp from The Philippine Cookbook by Reynaldo Alejandro |
| Charbroiled Meatballs from Vietnamese Cuisine by Muoi Thai Loangkote |
Pico De Gallo from Betty Crockers New International Cookbook |
| Chard Stuffed Canneloni from The Vegetarian Bistro |
Pie And Sauce from Good Food from Australia by Betsy and Graeme Newman |
| Charquican (Vegetable And Jerky Stew) from The Chilean Kitchen by Ruth Van Waerbeek-Gonzales |
Pierogi - Dough from unknown |
| Chayote Con Ajis (Brazil) from hot & spicy latin dishes |
Pierogi Filling 1 - Cheese from unknown |
| Checones In Critone (Chickens With Almonds And Pine Nuts) from De Bors Hede Boke of Cookry |
Pierogi Filling 2 - Mushroom & Sauerkraut from unknown |
| Cheese & Chive Triangles from Betty Crockers New International Cookbook |
Pignata De Pecora (Lamb Stew) from Culinaria Italy |
| Cheese Bread (Tutmanik) from Bulgarian Rhapsody By Linda Joyce Forristal |
Pihti (Athens Style Pork) from The Balkan Cookbook by Inge Kramarz |
| Cheese Enpadanada from Brazilian Cookery by Margarette De Andrade |
Pilafi Me Garides (Rice Pilaf W/Shrimp) from spalding |
| Cheese Or Spinach Borekas from Taste Of Israel - Avi Ganor |
Pilafi Me Saltsa Domata (Pilaf W/ Tomatoes) from unknown |
| Cheese Ravioli from classic pasta |
Pina Colada Custard Pie (Martinque) from Caribbean Light by Donna Shields |
| Cheese Sandwiches From Solothurn (Switzerland) from Central european cooking |
Pincho De Revuelto De Seta (Egg And Mushroom Canape) from Tapas by Penelope Casas |
| Cheesehead Chile Rice from wisconsin cheese council |
Pine Bark Stew (Georgia) from Soup and Bread by Crescent Dragonwagon |
| Chengtu Chicken - Szechuan from unknown |
Pine Nut Rice (Koukoumari) from Greek Cooking for the Gods |
| Cherry Cake from Wonderful, Wonderful Danish Cooking by Jensen |
Pinto Beans With Potatoes (Rwanda) from The African News Cookbook |
| Cherry Sour Cream Cake from Please to the Table |
Pinto Quesadilla from global vegetarian |
| Chervil Soup from Everybody Eats Well In Belgium |
Piquant Chicken Stew from The Philippine Cookbook by Reynaldo Alejandro |
| Chicharrones De Pollo (Chicken Cracklin's) (Puerto Rico) from Puerto Rican Cookbook |
Piquant Georgian Beef Stew from Please to the Table |
| Chick Pea Soup Alentejo Style from Food of Spain and Portugal |
Piquant Pea Soup (Holland) from Hot and Spicy by Marlena Spieler |
| Chicken Adobo In Coconut Milk from The Philippine Cookbook by Reynaldo Alejandro |
Pirinska Jachnija (Mutton And Mushrooms) from The Balkan Cookbook by Inge Kramarz |
| Chicken And Andouille Hash from Emeril Lagasse |
Piroshki from ethnic cuisine |
| Chicken And Andouille Pasta from unknown |
Piroski from unknown |
| Chicken And Bacon from Brazilian Cookery by Margarette De Andrade |
Pirozhki Cabbage Filling from Please to the Table |
| Chicken And Black-Eyed Peas from Chef Paul Prudhomme's Fork In The Road |
Pirozhki Meat Filling from Please to the Table |
| Chicken And Broccoli In Curry Yogurt Sauce from Hot and Spicy by Marlena Spieler |
Pita S Mesom (Pita With Meat) Bosnia from The Balkan Cookbook by Inge Kramarz |
| Chicken And Carrot Stew (Gadjar Murghi Meetha) from Sephardic Cooking by Copeland Marks |
Pita Stuffed With Beef from Regional Cuisines of Greece |
| Chicken And Chickpeas (Morocco) from unknown |
Pizza Fondue from New International Fondue Cookbook |
| Chicken And Corn Soup With Late Summer Vegetables (Holland) from Soup and Bread by Crescent Dragonwagon |
Plum Chicken from Dan Gruber |
| Chicken And Egg On Rice from Japanese Cooking A Simple Art by Shizuo Tsuji |
Plum Tart Tatin from Pedaling Through Provence by Sarah Leah Chase |
| Chicken And Ginger from The Philippine Cookbook by Reynaldo Alejandro |
Poached Meatballs With Lemon Sauce from German Cooking |
| Chicken And Mushroom Pie from Brazilian Cookery by Margarette De Andrade |
Pochas A La Riojana from The Complete Spanish Cookbook |
| Chicken And Mushrooms (Murga Aur Kanguchi) from The Varied Kitchens of India by Copeland Marks |
Polish Mushroom And Barley Soup from The Whole World Loves Chicken Soup by Mimi Sheraton |
| Chicken And Okra Gumbo from Prudhomme Family Cookbook |
Polish Mushroom And Potato Soup from Sarah Leah Chase's Cold-Weather Cooking |
| Chicken And Olives from Our Immigrant Ancestors |
Polish Salad With Pickled Eggs from unknown |
| Chicken And Pork Adobo (Phillipines) from Our Immigrant Ancestors |
Pollo Al Horno Con Bebolla Cambray from Yucatan Cookbook |
| Chicken And Red Peppers from Good to Eat by Burt Wolf |
Pollo Alla Potentina (Potenza Style Chicken) from Culinaria Italy |
| Chicken And Rice Soup (Kao Dom Gai) from The Original Thai Cookbook by Jennifer Brennan |
Pollo Arvejado (Chicken Stew With Peas And Tomatoes) from The Chilean Kitchen by Ruth Van Waerbeek-Gonzales |
| Chicken And Rice Soup With Spring Vegetables (Vermont) from Soup and Bread by Crescent Dragonwagon |
Pollo Asado Con Salsa De Papaya from A Taste of Cuba by Linnette Creen |
| Chicken And Vegetable Fritters from Recipes From The Golden Land The Burmese Kitchen by Marks |
Pollo Borracho (Argentina) from Latin American Cooking |
| Chicken And Vermicelli Soup. from The Sultan's Kitchen by Ozcan Ozan |
Pollo Con Chile Ancho from Food From My Heart by Zarela Martinez |
| Chicken Apritada-Style from The Philippine Cookbook by Reynaldo Alejandro |
Pollo Con Cilantro (Chicken With Cilantro) from The Chilean Kitchen by Ruth Van Waerbeek-Gonzales |
| Chicken Artichoke Casserole from Regional Cuisines of Greece |
Pollo Con Leche De Coco from False Tongues and Sunday Bread by Copeland Marks |
| Chicken Bacska Style (Czech) from central european cooking |
Pollo Dorado Al Horno from A Taste of Cuba by Linnette Creen |
| Chicken Balls In Sweet Tamarind Sauce from Recipes From The Golden Land The Burmese Kitchen by Marks |
Pollo En Crema from False Tongues and Sunday Bread by Copeland Marks |
| Chicken Biryani from unknown |
Pollo En Melao De Tamarindo from Ingredients from MasterCook II |
| Chicken Braised In Beer from Everybody Eats Well In Belgium |
Pollo En Salsa De Naranja Y Rum from Recipes From La Isla - Rosado |
| Chicken Breasts Geneva from unknown |
Pollo Encebollado from False Tongues and Sunday Bread by Copeland Marks |
| Chicken Breasts In A Piquant Cream from chicken breasts |
Pollo In Potacchio (Roast Chicken With Onions) from Culinaria Italy |
| Chicken Breasts In Avocado Sauce from Hot and Spicy by Marlena Spieler |
Pollo Limonada from Recipes From La Isla - Rosado |
| Chicken Breasts With Chive Cream from Fresh From France by Faye Levy |
Pomegranate Soup (Iraq) from From the Lands of Figs and Olives by Salloum and Peters |
| Chicken Cardinale from net |
Pomidori Shurva (Meat And Tomato Soup) from The Art of Uzbek Cooking by Lynn Visson |
| Chicken Chaat from Classic Indian Cuisine |
Pommes De Fromage De Brebies from The Vegetarian Bistro |
| Chicken Chick Pea Stew from Classic Main Courses |
Pomodoro E Basilico from classic pasta |
| Chicken Chili from The Art of South American Cooking |
Ponkie (Ghana) from Traditional African Cooking |
| Chicken Chili Verde from www |
Poppy Seed Buns from Czech Cuisine |
| Chicken Cider Pie from Great New British Cooking by Jane Garmey |
Poppy Seed Dressing from Tropical Cookbook |
| Chicken Coconut Soup from Real Thai |
Poppy Seed Potatoes (Lebanon) from veggie life |
| Chicken Country Captain (Mississippi) from Culinaria United States |
Popurri De Bolets from The Complete Spanish Cookbook |
| Chicken Croquettes (Java) from The Exotic Kitchens of Indonesia by Copeland Marks |
Porcini Mushroom Soup Au Gratin from Vivid Flavors |
| Chicken Curry (Curry Mouan) from The Elephant Walk Cookbook |
Porcupine Meatballs from Native Indian Wild Game, Fish and Wild Foods by Lovesick |
| Chicken Curry (Curry Mouan) from The Elephant Walk Cookbook |
Porgy Baked On A Flat Plate from Paula Wolfert's World of Food |
| Chicken Curry (Guyana) from iron pots and wooden spoons |
Pork And Chile Soup (Bolivia) from hot & spicy latin dishes |
| Chicken Curry (Puzukku) from Sephardic Cooking by Copeland Marks |
Pork And Corn Meatballs from The Well Filled Tortilla Cookbook by Wise and Hoffman |
| Chicken Curry Bangalore Style (Murgh Korma) from Indian Light Cooking by Ruth Law |
Pork And Potato Saute (Jeyuk Sun) from The Korean Kitchen by Copeland Marks |
| Chicken Curry Fatima (Malaysia) from Dining with Headhunters |
Pork And Pumpkin Stew from Recipes From The Golden Land The Burmese Kitchen by Marks |
| Chicken Curry With Cellphane Noodles from Sun-Drenched Cuisine by Marlena Spieler |
Pork And Shrimp Mince (Neua Tang) from The Original Thai Cookbook by Jennifer Brennan |
| Chicken Curry With Tomatoes (Gaeng Ped Gai Gup Makeuataet) from The Original Thai Cookbook by Jennifer Brennan |
Pork And Shrimp Noodles (K'tieu Cha Kroeung) from The Elephant Walk Cookbook |
| Chicken Cuscuz from Brazilian Cookery by Margarette De Andrade |
Pork And Turnips (Sianliha Naurisvatkuli) from The Finnish Cookbook by Beatrice A Ojakangas |
| Chicken Do-Piaza from Classic Indian Cuisine |
Pork Chops Tamara from eating the russian way |
| Chicken Egg Lemon Soup (Koto Supa Avgolemono) from Sephardic Cooking by Copeland Marks |
Pork Chops With Tomato Sauce (Heo Ram Sot Ca) from The Classic Cuisine of Vietnam by Ngo and Zimmerman |
| Chicken Empanadas (Brazil) from Latin American Cooking |
Pork Cooked With Shrimp Paste from The Philippine Cookbook by Reynaldo Alejandro |
| Chicken Enhanced With Ginger And Scallions from Viennese Cuisine |
Pork Cutlet On Rice from Japanese Cooking A Simple Art by Shizuo Tsuji |
| Chicken Ensopada from Brazilian Cookery by Margarette De Andrade |
Pork Fajitas With Yams In A Dipped Tortilla from The Well Filled Tortilla Cookbook by Wise and Hoffman |
| Chicken Fried In Garlic from Taste of Spain |
Pork Goulash With Sauerkraut from Czech Cuisine |
| Chicken From Gorontalo (Sulawesi) from The Exotic Kitchens of Indonesia by Copeland Marks |
Pork Medallions from taste of iowa |
| Chicken In A Fragrant Yogurt Sauce (Dahi Murgh) from Indian Light Cooking by Ruth Law |
Pork Medallions In Sorrel Sauce from Viennese Cuisine |
| Chicken In A Tart Sauce (Ambon) from The Exotic Kitchens of Indonesia by Copeland Marks |
Pork Ragout from unknown |
| Chicken In Ancho Sauce from Hot and Spicy by Marlena Spieler |
Pork Stew from The Philippine Cookbook by Reynaldo Alejandro |
| Chicken In Balsamic Barbecue Sauce from South African Gourmet Food and Wine by Rosen & Loon |
Pork Stew In Black Bean Sauce from Recipes From The Golden Land The Burmese Kitchen by Marks |
| Chicken In Blue from Classic Main Courses |
Pork Stew With Cumin(Portugal) from Classic Main Courses |
| Chicken In Coke from The African Hut Cookbook |
Pork With Coriander (Cypress) from unknown |
| Chicken In Garlic & Cumin from Regional Cooks of Mexico |
Pork With Five Spice Powder (Fit Thung) from The Classic Cuisine of Vietnam by Ngo and Zimmerman |
| Chicken In Grape Juice (Argentina) from Fire and Smoke by Maggie Waldron |
Pork With Ginger (Jani Masak Halia) from The Exotic Kitchens of Malaysia by Copeland Marks |
| Chicken In Onion Sauce (Chitanni) from The Varied Kitchens of India by Copeland Marks |
Pork With Lemon from The Art of South American Cooking |
| Chicken In Pomegranate Juice (Jordan) from From the Lands of Figs and Olives by Salloum and Peters |
Pork With Lime (Ecuador) from hot & spicy latin dishes |
| Chicken In Sherry Sauce from The Complete Spanish Cookbook |
Pork With Onions (Cha Saik Chrouk Nung Ktum Barang) from The Elephant Walk Cookbook |
| Chicken In Sour Cream (Switzerland) from central european cooking |
Pork With Onions (Cha Saik Chrouk Nung Ktum Barang) from The Elephant Walk Cookbook |
| Chicken In Sour Hot Sauce (Java) from The Exotic Kitchens of Indonesia by Copeland Marks |
Pork With Pickled Vegetables from Food of Spain and Portugal |
| Chicken In Tomato Sauce (Kadhai Murgh) from Indian Light Cooking by Ruth Law |
Pork With Vermicelli from The Philippine Cookbook by Reynaldo Alejandro |
| Chicken In Tomato Sugar from Louisiana Tastes by Paul Prudhomme |
Porkolt Csirke (Chicken Porkolt) from Culinaria Hungary |
| Chicken In Wine (Israel) from unknown |
Porotos Con Pimenton Al Horno (Baked Beans With Peppers) from The Chilean Kitchen by Ruth Van Waerbeek-Gonzales |
| Chicken In Yellow Rice (Kao Moke Gai) from Real Thai |
Porotos Con Rienda (Hearty Bean And Vegetable Stew) from The Chilean Kitchen by Ruth Van Waerbeek-Gonzales |
| Chicken Karma from Garlic Lovers Cookbook II |
Porotos Granados (Chile) from hot & spicy latin dishes |
| Chicken Kedra from North African Cooking by Hilaire Walden |
Porotos Granados Con Masa Morra (Bean And Corn Stew) from The Chilean Kitchen by Ruth Van Waerbeek-Gonzales |
| Chicken Kohlapuri from Classic Indian Cooking |
Porotos Granados De La Senora Pilar (Lima Bean Casserole) from The Chilean Kitchen by Ruth Van Waerbeek-Gonzales |
| Chicken Madagascar from Dining with Headhunters |
Porotos Pelados (Beans With Paprika Oil) from The Chilean Kitchen by Ruth Van Waerbeek-Gonzales |
| Chicken Maque Choux from Prudhomme Family Cookbook |
Portimao Green Peas from Food of Spain and Portugal |
| Chicken Marsala from unknown |
Portobello Tuna from Louisiana Tastes by Paul Prudhomme |
| Chicken Moghlai With Cilantro Relish from Classic Indian Cuisine |
Portuguese Bean And Garlic Omelet from The Universal Kitchen by Elisabeth Rozin |
| Chicken Mulligatawny Soup from Fire and Spice by Heather Jansz Balasuriya |
Portuguese Bean Soup from Beans and beans |
| Chicken On Skewers (Azerbaijan) from Please to the Table |
Portuguese Fried Chicken from food tv |
| Chicken Pie from Good Food from Australia by Betsy and Graeme Newman |
Portuguese Shrimp Curry from Portuguese Cooking by Carol Robertson |
| Chicken Pilaf from Classic Main Courses |
Portuguese Sofrito Bread from Ethnic Breads |
| Chicken Quesadillas from unknown |
Portuguese Stone Soup from Food of Spain and Portugal |
| Chicken Rice (Nasi Ayam) from The Exotic Kitchens of Malaysia by Copeland Marks |
Pot Bread from A Taste of South Africa by Magdaleen van Wyk |
| Chicken Rice In Clay Pot (Com Tay Cam) from The Classic Cuisine of Vietnam by Ngo and Zimmerman |
Pot Roast Calypso from island cooking |
| Chicken Roast (Poulet Mehshi) from The Great Book of Couscous by Copeland Marks |
Pot Roast With Apricots from the molly goldberg jewish cookbook |
| Chicken Royal (Sumatra) from The Exotic Kitchens of Indonesia by Copeland Marks |
Potaje (Pork And Sausage Stew) from Yucatan Cookbook |
| Chicken San Choy Bow (Melbourne) from Australia The Beautiful Cookbook by Elise Pascoe |
Potato And Beef Fritter (Sulawesi) from The Exotic Kitchens of Indonesia by Copeland Marks |
| Chicken Sauce Picante from Prudhomme Family Cookbook |
Potato And Egg Pie (Bata Bil Beyd) from The Great Book of Couscous by Copeland Marks |
| Chicken Saute With Paprika Sauce from unknown |
Potato And Leek Pancake from Everybody Eats Well In Belgium |
| Chicken Shacutti from Sun-Drenched Cuisine by Marlena Spieler |
Potato Balls from Regional Cuisines of Greece |
| Chicken Shreds In Noodle Soup (Dak Kalgusku) from The Korean Kitchen by Copeland Marks |
Potato Cheese Cakes from The Vegetarian Bistro |
| Chicken Smothered In Black Beans from Louisiana Tastes by Paul Prudhomme |
Potato Croquettes from From the Lands of Figs and Olives by Salloum and Peters |
| Chicken Smothered In Green Olives from Mediterranean Cooking |
Potato Galettes from Vincent's |
| Chicken Smothered In Onions from Emeril Lagasse |
Potato Lentil Soup from Taste of Lebanon |
| Chicken Soup With Kneidlach from Taste Of Israel - Avi Ganor |
Potato Mushroom Ragu from Classic Scandinavian Cooking By Nika Hazelton |
| Chicken Soup With Rice from Brazilian Cookery by Margarette De Andrade |
Potato Omelette (Maacouda Bil Batata) from North African Cooking by Hilaire Walden |
| Chicken Souse Soup (Bahamas) from Good to Eat by Burt Wolf |
Potato Raita from Classic Indian Cuisine |
| Chicken Spanish Style from Food of Spain and Portugal |
Potato Ravioli With Tomatoe And Thyme from Vegetarian Pasta by Marlena Spieler |
| Chicken Stew (Dak Jchim) from The Korean Kitchen by Copeland Marks |
Potato Salad With Cumin (Tourchi Batata) from Sephardic Cooking by Copeland Marks |
| Chicken Stew (Ghana) from West African Cook Book by Ellen Gibson Wilson |
Potato Salad With Cumin Vinaigrette (Patates Salatasi) from Classical Turkish Cooking by Ayla Algar |
| Chicken Strips With Mint from North African Cooking by Hilaire Walden |
Potato Stew (Shtitha Batata) from The Great Book of Couscous by Copeland Marks |
| Chicken Stuffed Potato Patties (Makoud Bil Djedj) from The Great Book of Couscous by Copeland Marks |
Potato Stew With Andouille from Prudhomme Family Cookbook |
| Chicken Stuffed With Cous Cous from North African Cooking by Hilaire Walden |
Potato Strudel from Viennese Cuisine |
| Chicken Sumac from Yeminte Cookbook by Levi and Agabria |
Potato Tostado from Flavors of Mexico by Marlena Spieler |
| Chicken Supremes With Asparagus And Herbs from Everybody Eats Well In Belgium |
Potatoes And Celery Root (Sellerisose) from The Finnish Cookbook by Beatrice A Ojakangas |
| Chicken Tagine from Recipes for an Arabian Night by David Scott |
Potatoes And Shiitake from Colette's Japanese Cuisine |
| Chicken Tagine With Potato Cheese Croquettes (Algeria) from Mediterranean Cooking |
Potatoes Charlotte from the molly goldberg jewish cookbook |
| Chicken Tagine With Sweet Onions from Paula Wolfert's World of Food |
Potatoes From The Bakery from The Complete Spanish Cookbook |
| Chicken Tagine With Tomatoes from North African Cooking by Hilaire Walden |
Potatoes Sauteed In Garlic In Olive Oil from unknown |
| Chicken Thread Fried Rice from Cantonese Chinese Cooking by Margaret Leeming |
Potatoes With Green Onions (Aloo Pyaz Ka Sabzi) from Indian Light Cooking by Ruth Law |
| Chicken Tikka from Classic Indian Cuisine |
Potatoes With Tomatoes And Peppers from Classical Turkish Cooking by Ayla Algar |
| Chicken Trinidad from Classic Main Courses |
Potatoes, Green Peas And Tomatoes (Aloo Matar Tamatar) from Indian Light Cooking by Ruth Law |
| Chicken Vegetable Soup (Ghana) from The African Cookbook by Bea Sandler |
Potatoes, The Finnish Way from Classic Scandinavian Cooking By Nika Hazelton |
| Chicken Vermicelli (Sotanghon) from The Philippine Cookbook by Reynaldo Alejandro |
Poulet A La Camarguaise from Mediterranean Cooking |
| Chicken Vindaloo from unknown |
Poulet Au Lait De Coco (Martinique) from The Complete Caribbean Cookbook |
| Chicken With Brown Bean Paste (Ponteh) from The Exotic Kitchens of Malaysia by Copeland Marks |
Prawn Curry from Fire and Spice by Heather Jansz Balasuriya |
| Chicken With Channa Dahl from Classic Indian Cooking |
Prawn Curry (Bangladesh) from Winter Harvest Cookbook by Lane Morgan |
| Chicken With Chick Peas And Lemon from North African Cooking by Hilaire Walden |
Prawns In Pastis With Lemon And Tomatoes from The Basque Kitchen by Gerald Hirigoyen |
| Chicken With Chickpeas from Recipes for an Arabian Night by David Scott |
Princess Chicken - Szechuan from unknown |
| Chicken With Chiles In A Peanut Sauce from Hot and Spicy by Marlena Spieler |
Provencal Soup Of Beans, Garlic And Rosemary from The Universal Kitchen by Elisabeth Rozin |
| Chicken With Dill Sauce from Betty Crockers New International Cookbook |
Provincial Beef Salad (Salat Kompong Ch'hnang) from The Elephant Walk Cookbook |
| Chicken With Endive from Colette's Japanese Cuisine |
Psari Plaki from Mediterranean Cooking |
| Chicken With Feta And Green Olives from Classic Main Courses |
Psari Plaki Sto Fourno (Baked Fish) from unknown |
| Chicken With Fresh Spices from Sephardic Cooking by Copeland Marks |
Publique De Marrano from False Tongues and Sunday Bread by Copeland Marks |
| Chicken With Ginger (Gai King) from The Original Thai Cookbook by Jennifer Brennan |
Pudina Chatney (Mint Cilanto Chutney) from Indian Light Cooking by Ruth Law |
| Chicken With Ginger Brown Bean Sauce (Kao Mun Gai) from Real Thai |
Pueblo Chili from Louisiana Tastes by Paul Prudhomme |
| Chicken With Green Curry Paste from The Whole Chile Cookbook |
Pueblo Green Chili from Betty Crockers New International Cookbook |
| Chicken With Haricot Beans (Poulet Aux Haricots) from The Great Book of Couscous by Copeland Marks |
Puerto Rican Black Bean Soup from bean banquet |
| Chicken With Juniper Berries from Everybody Eats Well In Belgium |
Puerto Rican Chicken Soup from island cooking |
| Chicken With Lemon And Brandy (Irish) from British and Irish cooking |
Puerto Rican Lasagne from Recipes From La Isla - Rosado |
| Chicken With Lemon And Olives from From the Lands of Figs and Olives by Salloum and Peters |
Pulique from False Tongues and Sunday Bread by Copeland Marks |
| Chicken With Lima Beans & Mushrooms (Israel) from unknown |
Pumpkin Cake (Liberia) from West African Cook Book by Ellen Gibson Wilson |
| Chicken With Lots And Lots Of Garlic from Pedaling Through Provence by Sarah Leah Chase |
Pumpkin Filled Phyllo (Tikvenik) from Bulgarian Rhapsody By Linda Joyce Forristal |
| Chicken With Mint Rice And Lemon from Food of Spain and Portugal |
Pumpkin Fritters from A Taste of South Africa by Magdaleen van Wyk |
| Chicken With Mushrooms And Chickpeas from Chef Paul Prudhomme's Fork In The Road |
Pumpkin Scones With Jelly (Queensland) from Australia The Beautiful Cookbook by Elise Pascoe |
| Chicken With Mustard Cream from Three Generations of Chilean Cuisine by M Umana-Murray |
Pumpkin Soup from Food of Spain and Portugal |
| Chicken With Olives (Morocco) from unknown |
Pumpkin Stew With Chilies And Cheese from The Art of South American Cooking |
| Chicken With Orange Szechuan Style from unknown |
Pumpkin Vegetable Soup from Colette's Japanese Cuisine |
| Chicken With Palm Hearts from Brazilian Cookery by Margarette De Andrade |
Puree Of Garbanzo Soup (Curacao) from The Complete Caribbean Cookbook |
| Chicken With Riesling Sauce from Viennese Cuisine |
Puree Of Potatoes And Cheese from The Vegetarian Bistro |
| Chicken With Saffron Pastry Leaves (Trid) from The Great Book of Couscous by Copeland Marks |
Pureed Artichoke Soup With Garlic from The Vegetarian Bistro |
| Chicken With Tarragon Bulgur (Domatesli Bulgurlu Pilic) from Classical Turkish Cooking by Ayla Algar |
Pureed Celeriac And Potatoes from The Vegetarian Bistro |
| Chicken With Tarragon Vinegar from unknown |
Pureed Pumpkin Soup from Hot and Spicy by Marlena Spieler |
| Chicken With Tasso from Louisiana Tastes by Paul Prudhomme |
Purjosipulipata (Finland) from finnish cooking |
| Chicken With Tomatoes And Mushrooms from Everybody Eats Well In Belgium |
Purple Hull Peas from Prudhomme Family Cookbook |
| Chicken With Vinegar And Lemon Grass from The Classic Cuisine of Vietnam by Ngo and Zimmerman |
Putrid Cake from Food of Spain and Portugal |
| Chicken With Walnut Sauce (Georgia) from Please to the Table |
Puy Lentil And Rice Salad from The Vegetarian Bistro |
| Chicken With Wasabi Mayonaise from Epicurious |
Que Que from Three Generations of Chilean Cuisine by M Umana-Murray |
| Chicken With Wine And Olive Sauce (Rumania) from World's Best Cookbook |
Queens Punch from Wonderful, Wonderful Danish Cooking by Jensen |
| Chickpea And Celery Root Soup (Nohut Corbasi) from Classical Turkish Cooking by Ayla Algar |
Quesadillas De Pescado Vercruzana from Yucatan Cookbook |
| Chickpea And Olive Appetizer (Palastine) from From the Lands of Figs and Olives by Salloum and Peters |
Quick Coffee Cake With Fresh Fruit from Wonderful, Wonderful Danish Cooking by Jensen |
| Chickpea And Onion Stew (Tadzhikistan) from Please to the Table |
Quick Date Coffee Cake from Wonderful, Wonderful Danish Cooking by Jensen |
| Chickpea And Spinach Soup from Food of Spain and Portugal |
Quick Pecan Pralines from Cookin With Queen Ida |
| Chickpea And Tagliatelle Soup from Vegetarian Pasta by Marlena Spieler |
Quick Thai Yellow Curry from thai kitchen |
| Chickpea Dal (Kabuli Chana Dal) from Indian Light Cooking by Ruth Law |
Quick Tortellini And Spinach Soup from Sarah Leah Chase's Cold-Weather Cooking |
| Chickpea Patties (Syria) from From the Lands of Figs and Olives by Salloum and Peters |
Quick Yakitori Sauce from Japanese Cooking A Simple Art by Shizuo Tsuji |
| Chickpea Rice Pilaf from The Sultan's Kitchen by Ozcan Ozan |
Quinoa Bread (Trinidad) from Ethnic Breads |
| Chickpea Salad from unknown |
Quinoa Pilaf (Chile) from food network |
| Chickpea Salad With Garlic Vinaigrette (Nohut Salatasi) from Classical Turkish Cooking by Ayla Algar |
Radical Honeyed Ribs (China) from Kitchen Witch's Cookbook |
| Chickpea Soup from island cooking |
Raeponty (Serbian-Style Carp) from Culinaria Hungary |
| Chickpea Soup (Lablabi) from North African Cooking by Hilaire Walden |
Rag Pasta With Tomatoes And Parmesan (Sydney) from Australia The Beautiful Cookbook by Elise Pascoe |
| Chickpea Soup Mamusia (Romanian) from Soup and Bread by Crescent Dragonwagon |
Ragout De Petits Pois (Beef And Green Pea Ragout) from Sephardic Cooking by Copeland Marks |
| Chickpea Soup With Cumin And Cilantro (Paraguay) from The Art of South American Cooking |
Ragu d'Agnello (Pasta Sauce With Lamb) from Culinaria Italy |
| Chickpea Tarts from Regional Cuisines of Greece |
Rainbow Fish Soup from Cantonese Chinese Cooking by Margaret Leeming |
| Chickpea Tomato Salad from Recipes From The Golden Land The Burmese Kitchen by Marks |
Raisin Cake (Paraguay) from hot & spicy latin dishes |
| Chickpeas In Cumin-Parsley Vinaigrette from The Vegetarian Bistro |
Raisin Coffee Cake from Wonderful, Wonderful Danish Cooking by Jensen |
| Chickpeas With Tomatoes (Libya) from From the Lands of Figs and Olives by Salloum and Peters |
Raita from vegetariana |
| Chile Con Queso from unknown |
Rakott Krumpli (Potato Layer) from Culinaria Hungary |
| Chile Confetti Relish from The Whole Chile Cookbook |
Rally Of The Dals from Vivid Flavors |
| Chile Grilled Salmon Kabobs from The Universal Kitchen by Elisabeth Rozin |
Ras El Hanout from Paula Wolfert's World of Food |
| Chile Laden Swordfish Steaks from Louisiana Tastes by Paul Prudhomme |
Raspberry Cake from Czech Cuisine |
| Chile Prawns (Malaysia) from Dining with Headhunters |
Raspberry Flapjacks With Hot Maple Syrup (Navajo) from Enduring Harvest by Kavasch |
| Chile Relleno Con Carne (Chile) from Latin American Cooking |
Ratatouille And Bean Stew from Vegetarian Times |
| Chile Relleno Con Frijoles from Latin American Cooking |
Ravioli Filled With Red Chile And Potato Puree from Hot and Spicy by Marlena Spieler |
| Chile Relleno Con Queso from Latin American Cooking |
Ravioli Stuffed With Broccoli And Feta Cheese from Vegetarian Pasta by Marlena Spieler |
| Chilean Carbonada from The South American Cookbook by Cora, Rose and Bob Brown |
Raw Cepe Salad from The Vegetarian Bistro |
| Chilean Charquican from The South American Cookbook by Cora, Rose and Bob Brown |
Raw Mushroom Salad In Mustard Sour Cream Dressing from The Vegetarian Bistro |
| Chilean Meat Pie from hot & spicy latin dishes |
Red And Green Smothered Chicken from Prudhomme Family Cookbook |
| Chilean Pork Loin from Latin American Cooking |
Red Bean And Corn Dumplings ( Mohawk) from Enduring Harvest by Kavasch |
| Chiles Rellenos One-Dish from Internet |
Red Bean And Red Pepper Soup from cajun cooking |
| Chili Dairy Hollow (Vermont) from Soup and Bread by Crescent Dragonwagon |
Red Bean Soup from Emeril Lagasse |
| Chili Zucchini from bean banquet |
Red Beans And Rice With Smoked Sausage from unknown |
| Chilli Fried Rice (Kao Pad Prik) from The Original Thai Cookbook by Jennifer Brennan |
Red Beans With Chipotles from Spicy Vegetarian Cuisine |
| Chinese Almond Chicken from unknown |
Red Beans With Walnut Sauce (Georgia) from Please to the Table |
| Chinese Caribbean Sweet And Sour Pork from island cooking |
Red Beef (Masak Daging Merah) from The Exotic Kitchens of Malaysia by Copeland Marks |
| Chinese Caribbean Sweet And Sour Pork from island cooking |
Red Chili Pasta With Ratatouille from Hot and Spicy by Marlena Spieler |
| Chinese Chicken Stuffed Peppers from unknown |
Red Curry Chicken from Classic Main Courses |
| Chinese Chicken Wings from unknown |
Red Curry Shrimp (Trinidad) from Caribbean Light by Donna Shields |
| Chinese Dry Marinade from unknown |
Red Earth Chili Salsa (Sioux) from Enduring Harvest by Kavasch |
| Chinese Fortune Cookies #1 from unknown |
Red Fried Rice (Kao Pad Tamada) from The Original Thai Cookbook by Jennifer Brennan |
| Chinese Fried Trout from Cantonese Chinese Cooking by Margaret Leeming |
Red Fruit Champagne from Vincent's |
| Chinese Ginger Salad Dressing from gourmet vinegars |
Red Kidney Bean Curry from Classic Indian Cuisine |
| Chinese Hot And Spicy Chicken from unknown |
Red Lentil, Bulgur And Mint Soup from The Sultan's Kitchen by Ozcan Ozan |
| Chinese Pepper Chicken from Elizabeth Powell |
Red Mullet With Cilantro from The Sultan's Kitchen by Ozcan Ozan |
| Chinese Pepper Steak from Sue Klapper |
Red Palm Stew (Sierra Leone) from West African Cook Book by Ellen Gibson Wilson |
| Chinese Roast Pork from ethnic cuisine |
Red Palm Stew2 (Sierra Leone) from West African Cook Book by Ellen Gibson Wilson |
| Chinese Steamed Lotus Buns from San Francisco Chronicle |
Red Pepper Paste (Biber Salcasi) from Classical Turkish Cooking by Ayla Algar |
| Chinese Vegetable Soup from unknown |
Red Pepper Paste (Ghana) from Betty Crockers New International Cookbook |
| Chipotle Chili And Tomato Salsa from Flavors of Mexico by Marlena Spieler |
Red Pork Pot Roast from Recipes From The Golden Land The Burmese Kitchen by Marks |
| Chipotle Enchilada Sauce from world wide web |
Red Pork With Coconut Milk On French Bread from The Elephant Walk Cookbook |
| Chipotle In Adobo from web |
Red Sauce For Black Beans (Cuba) from A Taste of Africa |
| Chipotle Mayonaise from Vincent's Cookbook |
Red Snapper In Citrus Sauce from Viennese Cuisine |
| Chipotle Pasta With Grilled Shrimp from vincents cookbook |
Red Snapper Madeira Style from Food of Spain and Portugal |
| Chipotle Vinaigrette from Food From My Heart by Zarela Martinez |
Red Snapper With Oranges from Native Indian Wild Game, Fish and Wild Foods by Lovesick |
| Chiquimulilla Guisada from False Tongues and Sunday Bread by Copeland Marks |
Red Snapper With Tomatoes And Olives (Florida) from Good to Eat by Burt Wolf |
| Chive Salsa from The Well Filled Tortilla Cookbook by Wise and Hoffman |
Regale Soup from Yeminte Cookbook by Levi and Agabria |
| Chocolate Almond Truffle Cake from A Fresh Taste of Italy by Michele Scicolone |
Rehschmortopf (Venison Casserole) from German Cooking |
| Chocolate Brioche Loaf from Ethnic Breads |
Rendang (Curried Meat) from Hot and Spicy by Marlena Spieler |
| Chocolate Cinnamon Bread (Columbia) from Ethnic Breads |
Rendang Itik Rendang Ayam (Duck Or Chicken Rendang) from Indonesian Regional Food and Cookery by Sri Owen |
| Chocolate Hot Milk Sponge from South African Gourmet Food and Wine by Rosen & Loon |
Revani from Ingredients from MasterCook II |
| Chocolate Truffles from Czech Cuisine |
Rhenish Sauerbraten from German Cooking |
| Choctaw Crawfish Stew from Enduring Harvest by Kavasch |
Rice And Banana Pancakes (Sulawesi) from The Exotic Kitchens of Indonesia by Copeland Marks |
| Cholent (Lima Bean, Beef And Barley Stew) (Israel) from Versatile Grain and Elegant Bean |
Rice And Mirliton Dressing from Prudhomme Family Cookbook |
| Choo Chee Shrimp from Real Thai |
Rice And Mushroom Pilaf from Please to the Table |
| Chorba Bil Matisha from North Africa by Kitty Morse |
Rice And Mushrooms (Czech) from Czech Cuisine |
| Chorba Hamra (Algeria) from The African News Cookbook |
Rice And Peas (Guadeloupe) from unknown |
| Chorizo from A Taste of Cuba by Linnette Creen |
Rice And Sausages from The Art of Eating Well |
| Chorizo And Beans (Nicaragua) from World's Best Cookbook |
Rice And Zucchini Mousaka from Bulgarian Rhapsody By Linda Joyce Forristal |
| Chorizo And Potato Burritos from catalot |
Rice For Fish from Taste of Lebanon |
| Chorizo Stuffed Beef Roast (Argentina) from unknown |
Rice Italiante from The Complete Around the World Cookbook |
| Chorizo Y Lentijas (Uruguay) from The Art of South American Cooking |
Rice Loaf (Nor Mai Guen) from The Dim Sum Book by Eileen Yin-Fei Lo |
| Choukroute (Alsace) from The Vegetarian Bistro |
Rice Loaf (Nor Mai Guen) from The Dim Sum Book by Eileen Yin-Fei Lo |
| Christians And Moors from Food of Spain and Portugal |
Rice Noodle Fruit (Fun Guor)` from The Dim Sum Book by Eileen Yin-Fei Lo |
| Christmas Couscous from Vegetarian Christmas by Rose Elliot |
Rice Noodle Fruit (Fun Guor)` from The Dim Sum Book by Eileen Yin-Fei Lo |
| Chuletas Neo-Boricua from Recipes From La Isla - Rosado |
Rice Noodles In Chicken Stock (Kwaytiow Nahm Gai Ruh Beht) from Real Thai |
| Chunky Tunisian Fish Soup from North African Cooking by Hilaire Walden |
Rice Noodles With Broccoli (Kwaytiow Paht Si-Yu) from Real Thai |
| Chunto (Spiced Turkey Stew) from False Tongues and Sunday Bread by Copeland Marks |
Rice Noodles With Chicken And Shrimp (Kuah Teow) from The Exotic Kitchens of Malaysia by Copeland Marks |
| Chutney Beef Or Pork from Fire and Spice by Heather Jansz Balasuriya |
Rice Soup (Kao Dom) from The Original Thai Cookbook by Jennifer Brennan |
| Cilantro Dressing from Betty Crockers New International Cookbook |
Rice Uruguayan from unknown |
| Cilantro Fried Shrimp from Louisiana Tastes by Paul Prudhomme |
Rice With Beef And Onions from Creative Korean Cooking by Frances koh |
| Cilantro Pesto from Real Thai |
Rice With Carrots (Turkish) from unknown |
| Cilantro Potatoes from Food of Spain and Portugal |
Rice With Chiles & Cheese from rice dishes of the world |
| Cilantro Relish from Classic Indian Cuisine |
Rice With Green Beans (Hungary) from central european cooking |
| Cilantro Salmon With Roasted Onions from Louisiana Tastes by Paul Prudhomme |
Rice With Lamb Casserole (Iraq) from Recipes for an Arabian Night by David Scott |
| Cincang (Nias) from The Exotic Kitchens of Indonesia by Copeland Marks |
Rice With Vegetables from unknown |
| Cinghiale Alla Cacciatora (Wild Boar, Huntsmans Style) from Culinaria Italy |
Rigatoni Al Ragu from classic pasta |
| Cinnamon Fried Ice Cream from unknown |
Rigatoni Alla Fontina from unknown |
| Cinnamon Rolls from Wonderful, Wonderful Danish Cooking by Jensen |
Rio Grande Rice & Beans from unknown |
| Ciorba De Peste (Sour Fish Soup) from The Balkan Cookbook by Inge Kramarz |
Rio Verde Salad from Vegetarian Times |
| Circassian Chicken In Paprika Laced Walnut Sauce from Classical Turkish Cooking by Ayla Algar |
Risi E Bisi from great rice recipes from the world |
| Citrus Crusted Shrimp With Ginger Starfruit And Rum from Allen Susser of Chef Allen's, Aventura, FL |
Risotto Marsala from 366 Ways to Cook Tofu |
| Clapshot from Scots Cooking by Sue Lawrence |
Risotto Portofino from The Complete Around the World Cookbook |
| Classic Cantonese Cream Of Peanut Pudding from unknown |
Risotto With Asparagus And Pine Nuts from 366 Ways to Cook Tofu |
| Classic Russian Cabbage Soup from Please to the Table |
Ristet Laks Eller Orret (Norwegian Sauteed Salmon Or Trout) from Classic Scandinavian Cooking By Nika Hazelton |
| Clear Onion Broth from The Aztec Way by Sonja Atkinson |
Riviera Loaf from Betty Crockers New International Cookbook |
| Clear Shrimp Lime Soup from Recipes From The Golden Land The Burmese Kitchen by Marks |
Rivmaize Cepti Kartupeli (Breaded Roasted Potatoes) from Taste of Latvia by Siri Lise Doub |
| Cloisters Style Vegetable Soup (Monastrika Corba) from The Balkan Cookbook by Inge Kramarz |
Rizi O Graten (Rice Au Gratin) from Ingredients from MasterCook II |
| Cochifrito De Cordero from The Complete Spanish Cookbook |
Roast Beef Gypsy Style (Hungary) from central european cooking |
| Cocido De Lentejas from The Complete Spanish Cookbook |
Roast Chicken Or Partridge With Chanterelles from Scots Cooking by Sue Lawrence |
| Cocido Madrileno (Madrid Chicken And Vegetable Hotpot) from The Whole World Loves Chicken Soup by Mimi Sheraton |
Roast Chicken With Sweet Wine, Potatoes (Massachusetts) from Sarah Leah Chase's Cold-Weather Cooking |
| Cock A Leekie With Barley from The Universal Kitchen by Elisabeth Rozin |
Roast Pork Loin Scented With White Wine And Aniseeds from Pedaling Through Provence by Sarah Leah Chase |
| Cocoa Fudge Frosting (Pennsylvania) from Culinaria United States |
Roast Pork With Piri Piri from Portuguese Cooking by Carol Robertson |
| Coconut Bean Soup (Tanzania) from The African Cookbook by Bea Sandler |
Roast Potatoes With Olives from Portuguese Cooking by Carol Robertson |
| Coconut Bread (Haiti) from The Complete Caribbean Cookbook |
Roast Potatoes With Onion & Rosemary from A Fresh Taste of Italy by Michele Scicolone |
| Coconut Kerry Chicken (Dutch Antilles) from Caribbean Light by Donna Shields |
Roast Provencal from ethnic cuisine |
| Coconut Pie With Tropical Fruits (Brazil) from hot & spicy latin dishes |
Roast Rack Of Lamb With Lavendar Honey from Pedaling Through Provence by Sarah Leah Chase |
| Cod A La Vercruzana from Sarah Leah Chase's Cold-Weather Cooking |
Roast Tilefish On Potato Gratin from Paula Wolfert's World of Food |
| Cod With Mushrooms (Russia) from eating the russian way |
Roasted Chile Paste from Real Thai |
| Coda Di Rospo Al Vino Blanco (Monkfish In White Wine) from Culinaria Italy |
Roasted Cod With Potatoes And Mushrooms from A Fresh Taste of Italy by Michele Scicolone |
| Collard With Spiced Cottage Cheese (Yegomen Kitfo) from The African News Cookbook |
Roasted Eggplant Pistounade from Pedaling Through Provence by Sarah Leah Chase |
| Colombo De Pork (Martinique) from The Complete Caribbean Cookbook |
Roasted Garlic Pesto from Almost Vegetarian |
| Colombo De Poulet (Guadeloupe) from The Complete Caribbean Cookbook |
Roasted Pecan Cookies from Prudhomme Family Cookbook |
| Colorado Viniagrette from Latin American Cooking |
Roasted Rice (Thinh) from The Classic Cuisine of Vietnam by Ngo and Zimmerman |
| Combination Thai Fried Rice (Kao Pad) from The Original Thai Cookbook by Jennifer Brennan |
Roasted Sweet Potato Bisque from Louisiana Tastes by Paul Prudhomme |
| Coney Island Hot Dog Sauce from America's Best Recipes - 1992 |
Roasted Tomatillo Sauce from food tv |
| Congee Dalat (Vietnam) from Dining with Headhunters |
Roasted Tomato Sauce from Vivid Flavors |
| Connynges In Gravey (Chicken In Ginger Sauce) from De Bors Hede Boke of Cookry |
Rodekool (Holland) from sallie haugendereus |
| Continental Fondue from New International Fondue Cookbook |
Romanian Cheese And Herb Bread from Ethnic Breads |
| Cook And Sell Dumplings (Siu Mai) from The Dim Sum Book by Eileen Yin-Fei Lo |
Root Soup from new pioneer coop |
| Cook And Sell Dumplings (Siu Mai) from The Dim Sum Book by Eileen Yin-Fei Lo |
Ropa Vieja (Cuba) from peasant cooking |
| Coquetel De Camarao (Shrimp Cocktail) from Tasting Brazil by Jessica Harris |
Rose Pancakes (Saudi Arabia) from Kitchen Witch's Cookbook |
| Cordero Verde from The Complete Spanish Cookbook |
Rose Petal Dressing from unknown |
| Coriander Chicken from Classic Indian Cuisine |
Rosemary Swiss Steak from taste of iowa |
| Coriander Onion Soup (Chikhirtma) (Georgia) from Sephardic Cooking by Copeland Marks |
Rostbraten Mit Pilzfulle (Beef Roast With Mushroom Stuffing from unknown |
| Corinthian Raisin Cake from Regional Cuisines of Greece |
Rosti from A Taste of Switzerland by Sue Style |
| Cormarye (Pork In Cormarye) from De Bors Hede Boke of Cookry |
Rotelle Salad With Lemon Dressing (Sudan) from The world of Pasta |
| Corn And Andouille Soup from Louisiana Tastes by Paul Prudhomme |
Roti (Guyana) from iron pots and wooden spoons |
| Corn And Red Chile Soup (New Mexico) from Sun-Drenched Cuisine by Marlena Spieler |
Rum Fudge from The Complete Caribbean Cookbook |
| Corn And Shrimp Soup from Brazilian Cookery by Margarette De Andrade |
Rum Y Agua De Coco (Venezuela) from hot & spicy latin dishes |
| Corn And Watercress Soup from Brazilian Cookery by Margarette De Andrade |
Rumanian Pork And Noodles from The world of Pasta |
| Corn And Wild Rice Soup With Smoked Sausage (Minnesota) from Storm |
Russian Beet Salad from irina ornatova |
| Corn Enchilada from vegetariana |
Russian Hamburgers from Please to the Table |
| Corn Soup (Aruba) from The Complete Caribbean Cookbook |
Russian Meatball Stroganoff from Complete International One-Dish Cookbook by K. S. Nelson |
| Corn Soup With Prawns from The Art of South American Cooking |
Russian Tomato Stew from Classic Main Courses |
| Corn, Red Pepper And Tomato Soup from Flavors of Mexico by Marlena Spieler |
Saag from Asian Meals |
| Corned Beef And Barley Soup from The New Professional Chef |
Safari Steak For The Hunter (Kenya) from The African Cookbook by Bea Sandler |
| Cornmeal Pancakes from Wonderful, Wonderful Danish Cooking by Jensen |
Saffi from Taste of Lebanon |
| Corsican Goat Cheese And Mint Omelet from The Vegetarian Bistro |
Saffron Leeks And Potatoes from Winter Harvest Cookbook by Lane Morgan |
| Corsican Soup from The Vegetarian Bistro |
Saffron Loaf From Cornwall (Wales) from Ethnic Breads |
| Corvina A La Crilolla (Sea Bass - Creole Style) from The Chilean Kitchen by Ruth Van Waerbeek-Gonzales |
Saffron Pasta With Rouille And Sweet Basil from The Vegetarian Bistro |
| Costa Rican Cabbage Salad from global vegetarian |
Sage Bread (Native American) from Ethnic Breads |
| Costa Rican Chicken Tortilla Nuggets from The Universal Kitchen by Elisabeth Rozin |
Sage Soup from Mediterranean Cooking |
| Cotter's Kettle (Husmannsgryte) from Authentic Norwegian Cooking by Astrid Karlsen Scott |
Saigon Stuffed Tomatoes (Vietnam) from Dining with Headhunters |
| Country Potatoes from taste of iowa |
Sailor's Stew from German Cooking |
| Country Style Guinea Fowl Potje from A Taste of South Africa by Magdaleen van Wyk |
Salade Tropicale (Jamaica) from Tropical Cookbook |
| Courgettes En Gratin from The Vegetarian Bistro |
Salade Tropicale Dressing (Jamaica) from Tropical Cookbook |
| Courgettes En Gratin from The Vegetarian Bistro |
Salata Lahano-Karota-Domates (Cabbage Salad) from Ingredients from MasterCook II |
| Court Bouillon from Culinaria United States |
Salata Maroulia (Lettuce Salad) from Ingredients from MasterCook II |
| Couscous Marrakesh from The African Cookbook by Bea Sandler |
Salmon A La Mantequilla Negra (Salmon With Hazelnut Butter) from The Chilean Kitchen by Ruth Van Waerbeek-Gonzales |
| Couscous With Beef Goulash (Israel) from unknown |
Salmon And Wild Rice Fish Cakes (Massachusetts) from Sarah Leah Chase's Cold-Weather Cooking |
| Couscous With Chicken from The Art of South American Cooking |
Salmon Con Salsa De Aguacate from The Complete Spanish Cookbook |
| Covered Eggs (Beyd Mghelef) from The Great Book of Couscous by Copeland Marks |
Salmon Criollo from Recipes From La Isla - Rosado |
| Cowpea Stew (Ghana) from The World in Your Kitchen by Troth Wells |
Salpicon De Huachinago from Food From My Heart by Zarela Martinez |
| Crab And Avocado Tortas from Flavors of Mexico by Marlena Spieler |
Salsa Carioca (Venezuela) from The Whole Chile Cookbook |
| Crab And Noodle Casserole from Yucatan Cookbook |
Salsa De Chile Poblano from Food From My Heart by Zarela Martinez |
| Crab Balls In Broth from Japanese Cooking A Simple Art by Shizuo Tsuji |
Salsa De Chipotle from Food From My Heart by Zarela Martinez |
| Crab Cakes Song Jook Hun Style (Keh Sulchun) from The Korean Kitchen by Copeland Marks |
Salsa De Colorado from Food From My Heart by Zarela Martinez |
| Crab Cakes With Cilantro Pestom (Boo Jah) from Real Thai |
Salsa De Tomates from Three Generations of Chilean Cuisine by M Umana-Murray |
| Crab Curry (Gaeng Poo Ta Lay) from The Original Thai Cookbook by Jennifer Brennan |
Salsa Islena Picante from Recipes From La Isla - Rosado |
| Crab Fried With Salt (Cua Rang Muoi) from The Classic Cuisine of Vietnam by Ngo and Zimmerman |
Salsa Verde (Guatamala) from Latin American Cooking |
| Crab Meat Alma from unknown |
Salt And Pepper Prawns from Barbecuing and Grilling |
| Crab Meat Fritter (Java) from The Exotic Kitchens of Indonesia by Copeland Marks |
Saltimbocca from chicken breasts |
| Crab Stew (Gye Tang) from The Korean Kitchen by Copeland Marks |
Sambal Lumpia (Sumatra) from The Exotic Kitchens of Indonesia by Copeland Marks |
| Crab Stuffed Zucchini from Classic Main Courses |
Sambusak from Taste Of Israel - Avi Ganor |
| Crab With Noodles from The Classic Cuisine of Vietnam by Ngo and Zimmerman |
Samosas from The Complete Hot and Spicy Cookbook by Emma Callery |
| Cranberry Apple Roll (Rulet S Klyukvoi) from Winter Harvest Cookbook by Lane Morgan |
Sanbyoke (Chicken Rice Soup) from The Best of Burmese Cooking by Aung Aung Taik |
| Cranberry Beans With Fusilli from Versatile Grain and Elegant Bean |
Sandtortchen (Sand Tarts) from unknown |
| Crawfish Etoufee from Culinaria United States |
Santa Fe Stew from Mollie Katzen's Vegetable Heaven |
| Crawfish Pie from Emeril Lagasse |
Santa Fe Stew from Mollie Katzen's Vegetable Heaven |
| Cream Of Hearts Of Palm from Tasting Brazil by Jessica Harris |
Sargaborso Leves (Yellow Pea Soup) from Culinaria Hungary |
| Cream Of Spinach With Sorrel from Everybody Eats Well In Belgium |
Satay from The Original Thai Cookbook by Jennifer Brennan |
| Creamed Green Beans & Mushrooms from The Complete Around the World Cookbook |
Satay Babi Manis (Bali) from The Exotic Kitchens of Indonesia by Copeland Marks |
| Creamed Potato And Chicken Soup (Colombia) from The Art of South American Cooking |
Satay Babi Pedis (Sulawesi) from The Exotic Kitchens of Indonesia by Copeland Marks |
| Creamy Chestnut Soup from Paula Wolfert's World of Food |
Satay Garo Manis (Sulawesi) from The Exotic Kitchens of Indonesia by Copeland Marks |
| Creamy Chicken Fettuccine from Chicken Cookbook |
Satay Makassar (Sulawesi) from The Exotic Kitchens of Indonesia by Copeland Marks |
| Creamy Crab And Corn Soup from South African Gourmet Food and Wine by Rosen & Loon |
Satay Udang (Java) from The Exotic Kitchens of Indonesia by Copeland Marks |
| Creamy Onion Soup With Tiny Pasta from Vegetarian Pasta by Marlena Spieler |
Sauerbraten Klopse (Sauerbraten Meatballs) from unknown |
| Creamy Paprika Chicken from Celebrity Cookbook |
Sauerkraut & Bean Soup from Our Immigrant Ancestors |
| Creamy Salsa from unknown |
Sauerkraut Ravioli Filling from Please to the Table |
| Crema De Cartofi (Creamed Potato Soup) from The Balkan Cookbook by Inge Kramarz |
Sauerkraut Soup from central european cooking |
| Crema De Choclo Y Tomate (Corn Soup With Tomatoes) from The Chilean Kitchen by Ruth Van Waerbeek-Gonzales |
Sauerkraut Soup (Hapankaalikeitto) from The Finnish Cookbook by Beatrice A Ojakangas |
| Creole Baked Fish from Cookin With Queen Ida |
Saure Kartoffeln (Sour Potatoes) from German Cooking |
| Creole Beans And Rice from unknown |
Sausage & Cheese Italian Style from unknown |
| Creole Chicken (Cuba) from A Taste of Africa |
Sausage Balls With La-Lot Leaves (Vietnam) from Dining with Headhunters |
| Creole Chicken (West Indies) from rice dishes of the world |
Sausage Curry from The Varied Kitchens of India by Copeland Marks |
| Creole Curry Chicken from chicken breasts |
Sausage Rolls from South African Gourmet Food and Wine by Rosen & Loon |
| Creole Salad from 366 Ways to Cook Tofu |
Sausage Scaled Cod Fillets from Pedaling Through Provence by Sarah Leah Chase |
| Creole Shrimp And Dolphinfish (Haiti) from Caribbean Light by Donna Shields |
Sausage Stefado from Regional Cuisines of Greece |
| Creole Style Tomato Soup from Emeril Lagasse |
Sausages And Lentils from The South American Cookbook by Cora, Rose and Bob Brown |
| Crepes from The Vegetarian Bistro |
Sauteed Artichoke Hearts from unknown |
| Crevettes Carpentras from Pedaling Through Provence by Sarah Leah Chase |
Sauteed Flounder from Colette's Japanese Cuisine |
| Crispy Fried Chicken from Cantonese Chinese Cooking by Margaret Leeming |
Sauteed Mushrooms With Pork (Paht Heht) from Real Thai |
| Croquetas De Jamon York from The Complete Spanish Cookbook |
Sauteed Plaice Or Flounder from Classic Scandinavian Cooking By Nika Hazelton |
| Crostini from global vegetarian |
Sauteed Turnips With Cinnamon from Everybody Eats Well In Belgium |
| Crowley Rice Soup from Chef Paul Prudhomme's Fork In The Road |
Savory Lentils (Dal) from Betty Crockers New International Cookbook |
| Csirke Paprikas (Hungary) from peasant cooking |
Savory Minced Pork On Pineapple from Real Thai |
| Csusztatott Palacsinta (Chocolate Pancakes) from Culinaria Hungary |
Savory Strudels (Moldavia) from Please to the Table |
| Cuban Black Bean Soup from unknown |
Savory Venison Stew (Iroquois) from Enduring Harvest by Kavasch |
| Cuban Farm Style Chicken from unknown |
Sayur Asam Kutai (Kalimantan) from The Exotic Kitchens of Indonesia by Copeland Marks |
| Culingiouis (Sardinian Ravioli) from Culinaria Italy |
Scallion Pancake (Pa Jon) from The Korean Kitchen by Copeland Marks |
| Cumin Chicken With Pasta Squares (Uzbekistan) from Sephardic Cooking by Copeland Marks |
Scandanavian Hamburgers (Sweden) from unknown |
| Cumin Flavored Potatoes (Jeera Aloo) from Indian Light Cooking by Ruth Law |
Schneller Sauerbraten (Quick Sour Beef) from German Cooking |
| Cumin Scented Carrot And Tomato Soup from The Vegetarian Bistro |
Schotte's Hutspot (Holland) from leonora hettinga |
| Curried Beans (South Africa) (Kerrieboontjies) from The African News Cookbook |
Schweinekoteletts In Saurer Sahnesosse (Baked Pork Chops) from unknown |
| Curried Beef (Indonesia) from island cooking |
Scones Of Edinburgh from unknown |
| Curried Chicken & Potatoes from unknown |
Scottish Crumpets from Scottish Cooking |
| Curried Chicken Pastry (Gah Li Gai So Bang) from The Dim Sum Book by Eileen Yin-Fei Lo |
Scottish Shortbread from usenet |
| Curried Chicken Pastry (Gah Li Gai So Bang) from The Dim Sum Book by Eileen Yin-Fei Lo |
Scrambled Eggs And Wild Mushrooms from The Vegetarian Bistro |
| Curried Chicken Stew from Yeminte Cookbook by Levi and Agabria |
Sea Bass With Ginger And Onions from Cantonese Chinese Cooking by Margaret Leeming |
| Curried Fish (Kuwait) from From the Lands of Figs and Olives by Salloum and Peters |
Sea Pie from Good Food from Australia by Betsy and Graeme Newman |
| Curried Pork Chops (Barbados) from Classic Main Courses |
Seafood And Eggplant Jambalaya from Louisiana Tastes by Paul Prudhomme |
| Curried Prawns from Food of Spain and Portugal |
Seafood Couscous from A Fresh Taste of Italy by Michele Scicolone |
| Curried Snapper (Curry Trey Ruah) from The Elephant Walk Cookbook |
Seasoned Potatoes (Kamjanamul) from Traditional Korean Cooking by Chung Hea Han |
| Curried Turkey Pockets from Taste of Lebanon |
Seaweed Soup (Miyuk) from The Korean Kitchen by Copeland Marks |
| Curry Of Bean Curd from Classic Thai Cuisine |
Seco De Chivo (Ecuador) from hot & spicy latin dishes |
| Curry Sausage Couscous from unknown |
Seffa Merdurma (Fine Grain Couscous With Chicken) from Couscous and Other Good Food from Morocco by Paula Wolfert |
| Curzan Seasoning (St Croix) from iron pots and wooden spoons |
Seithar Masala Hincho (Lamb Soup With Green Peas) from The Best of Burmese Cooking by Aung Aung Taik |
| Cutting Dressing (France) from Kitchen Witch's Cookbook |
Seksu Bidaoui (Berber Couscous) from Couscous and Other Good Food from Morocco by Paula Wolfert |
| D'Ba Alicha (Mild Winter Squash Stew) from Taste of Eritrea by Olivia Warren |
Seksu Tanjaoui (Tangier Couscous) from Couscous and Other Good Food from Morocco by Paula Wolfert |
| D'Nish Zigni (Fiery Potato Stew) from Taste of Eritrea by Olivia Warren |
Senegalese Chicken And Vegetable Curry from The Universal Kitchen by Elisabeth Rozin |
| Dal Methiwali (Lentils With Fenugreek) from From Bengal to Punjab by Smita Chandra |
Senegalese Soup from unknown |
| Dal Qureshi from Indian Light Cooking by Ruth Law |
Seniyeh (Meatloaf) from Yeminte Cookbook by Levi and Agabria |
| Damitasse Blueberry Tortoni from The Complete Around the World Cookbook |
Sepat Ayam (Chicken From Sumbawa) from Indonesian Regional Food and Cookery by Sri Owen |
| Danish Anise Bread from Ethnic Breads |
Sepat Banang (Fish Dish From Sumbawa) from Indonesian Regional Food and Cookery by Sri Owen |
| Danish Beer Bread from Ethnic Breads |
Serbian Pork And Beans from Our Immigrant Ancestors |
| Danish Sweet Oatmeal And Honey Bread from Ethnic Breads |
Serbian Skillet Pork from unknown |
| Dante's Pasta Cake from A Fresh Taste of Italy by Michele Scicolone |
Sertesporkolt (Pork Porkolt) from Culinaria Hungary |
| Dark Chili Sambal (Ghana) from A Taste of Africa |
Sesame Bars from Taste Of Israel - Avi Ganor |
| Dark Maidens In Skirts from German Cooking |
Sesame Chicken from unknown |
| Date Cookies (Iraq) from From the Lands of Figs and Olives by Salloum and Peters |
Sesame Chicken Teriyaki (Japan) from unknown |
| Dayak-Style Shrimp (Kalimantan) from The Exotic Kitchens of Indonesia by Copeland Marks |
Sesame Coated Catfish Fillets (Massachusetts) from Sarah Leah Chase's Cold-Weather Cooking |
| Demi-Daube from Pedaling Through Provence by Sarah Leah Chase |
Sesame Crusted Catfish from Louisiana Tastes by Paul Prudhomme |
| Deutsche Pfanne (German Casserole) from German Cooking |
Sesame Drop Biscuits (Vermont) from Soup and Bread by Crescent Dragonwagon |
| Devil Curry (Debal Kari Ayam) from The Exotic Kitchens of Malaysia by Copeland Marks |
Sesame Sauce (Lebanon) from unknown |
| Devilled Eggs Artusi from The Art of Eating Well |
Sesame Seed Chicken from unknown |
| Dijon Style Steak from Fresh From France by Faye Levy |
Sesew Froe (Shrimp And Eggplant) from West African Cook Book by Ellen Gibson Wilson |
| Dilistak Xingarrekin (Lentils With Bacon) from The Basque Kitchen by Gerald Hirigoyen |
Seven Layer Dip from unknown |
| Dimlama (Vegetable Stew) from The Art of Uzbek Cooking by Lynn Visson |
Shaking Beef (Bo Luc Lac) from The Classic Cuisine of Vietnam by Ngo and Zimmerman |
| Djaaj Bbassal (Chicken With Onions) from Lebanese Cooking by Dawn, Elaine and Selwa Anthony |
Shallot Butter Sauce from Vincent's Cookbook |
| Djaj Mah Khal from Taste of Lebanon |
Shallot-Parsley Vinaigrette from Everybody Eats Well In Belgium |
| Djedj b'L-Qasbour (Algeria) from The African News Cookbook |
Shanghai Dumplings (Gau Ji) from The Dim Sum Book by Eileen Yin-Fei Lo |
| Djedj Bill Zeitoun (Chicken And Olives) from The Great Book of Couscous by Copeland Marks |
Shanghai Dumplings (Gau Ji) from The Dim Sum Book by Eileen Yin-Fei Lo |
| Djej Bil Hamus from Mediterranean Cooking |
Shanghai Spring Rolls (Shanghai Chung Guen) from The Dim Sum Book by Eileen Yin-Fei Lo |
| Djej Bil Zeetoon Meslalla (Chicken With Green Olives) from Couscous and Other Good Food from Morocco by Paula Wolfert |
Shanghai Spring Rolls (Shanghai Chung Guen) from The Dim Sum Book by Eileen Yin-Fei Lo |
| Djej Emshmel (Chicken With Lemons And Olives) from Couscous and Other Good Food from Morocco by Paula Wolfert |
Shatta from Yeminte Cookbook by Levi and Agabria |
| Djej Kdra Touimiya (Chicken With Almonds And Chickpeas) from Couscous and Other Good Food from Morocco by Paula Wolfert |
Shell Salad (Florida) from The world of Pasta |
| Dobladas (Guatemala) from False Tongues and Sunday Bread by Copeland Marks |
Shells Giuliano from classic pasta |
| Dobos Torta (Dobos Cake) from The Balkan Cookbook by Inge Kramarz |
Sherried Mushroom Broth With Varied Mushrooms from Soup and Bread by Crescent Dragonwagon |
| Domates Yem Istes (Tomatoes Stuffed W/Beef & Zucchini) from Greek Cooking for the Gods |
Sherwa E Shamali War (Hot Meat And Vegetable Soup) from Afghan Food and Cookery by Helen Saberi |
| Domingo's Spicy Meat Soup (Argentina) from hot & spicy latin dishes |
Shiitake Mushroom Soup (China) from unknown |
| Doris's Pralines from unknown |
Shish Barak (Iranian Ravioli) from Hot and Spicy by Marlena Spieler |
| Doro Zigni (Zesty Chicken Stew) from Taste of Eritrea by Olivia Warren |
Shoko (Beef And Spinach) (Nigeria) from West African Cook Book by Ellen Gibson Wilson |
| Dovi (Zimbabwe) from The African News Cookbook |
Sholgom Shurva (Meat And Turnip Soup) from The Art of Uzbek Cooking by Lynn Visson |
| Dr. Orahovats' Pork And Leek Yakniya (Stew) from Bulgarian Rhapsody By Linda Joyce Forristal |
Shoo-Fly Pie (New Jersey) from Culinaria United States |
| Dried Lima Bean Dip (Byesar) from North African Cooking by Hilaire Walden |
Shourbet Djaaj Bruz (Chicken And Rice Soup) from Lebanese Cooking by Dawn, Elaine and Selwa Anthony |
| Dried Mushroom Stir-Fry from The Korean Kitchen by Copeland Marks |
Shredded Chicken On Noodles from Vietnamese Cuisine by Muoi Thai Loangkote |
| Dried Shrimp Consomme (Marun Saeoo) from The Korean Kitchen by Copeland Marks |
Shredded Chicken With Mint (Ga Xe Phay) from The Classic Cuisine of Vietnam by Ngo and Zimmerman |
| Dromtarta (Chocolate Dream Cake) from Classic Scandinavian Cooking By Nika Hazelton |
Shrimp & Artichokes With Fettucine from unknown |
| Dtom Yam Gkoong (Prawn Soup With Oyster Mushrooms) from Dancing Shrimp by Kasma Loha-Unchit |
Shrimp And Aji Spinach Pie (Peru) from hot & spicy latin dishes |
| Duck Breast With Wild Mushroom Essence from Great New British Cooking by Jane Garmey |
Shrimp And Chinese Cabbage Soup from Recipes From The Golden Land The Burmese Kitchen by Marks |
| Duck Soup With Sweet Potatoes (Vermont) from Soup and Bread by Crescent Dragonwagon |
Shrimp And Corn (Mais Guisado) from The Philippine Cookbook by Reynaldo Alejandro |
| Dumpling Dip from The Korean Kitchen by Copeland Marks |
Shrimp And Corn Fritters from Vincent's Cookbook |
| Dutch Letters (Holland) from donna vanzuiden |
Shrimp And Crab Meatball Soup (Bun Tom Cua Thit Nac) from The Classic Cuisine of Vietnam by Ngo and Zimmerman |
| East African And Chickpea Olive Bread (Somalia) from Ethnic Breads |
Shrimp And Eggplant (Ghana) from West African Cook Book by Ellen Gibson Wilson |
| Easter Bread from finnish cooking |
Shrimp And Fish Stew (Peru) from hot & spicy latin dishes |
| Easy Baked Pork Chops from taste of iowa |
Shrimp And Ham Jambalaya from Emeril Lagasse |
| Easy Beef Mostaccioli from Betty Crockers New International Cookbook |
Shrimp And Mushroom Soup (Gaeng Chud Gung Gup Hed) from The Original Thai Cookbook by Jennifer Brennan |
| Easy Chicken Gumbo from Betty Crockers New International Cookbook |
Shrimp And Pea Risotto from A Fresh Taste of Italy by Michele Scicolone |
| Easy Fudge from A Taste of Georgia |
Shrimp And Potato Stew from Louisiana Tastes by Paul Prudhomme |
| Easy Key Lime Pie from Betty Crockers New International Cookbook |
Shrimp And White Bean Stew from Food And Wine |
| Easy Minestrone from unknown |
Shrimp Bascom from Chef Paul Prudhomme's Fork In The Road |
| Easy Shrimp Scampi from Cajun Family Cookbook |
Shrimp Curry from The Complete Around the World Cookbook |
| Ecuadorian Potato Soup from hot & spicy latin dishes |
Shrimp Cuscuz from Brazilian Cookery by Margarette De Andrade |
| Ecuadorian Spiced Potato Cakes from hot & spicy latin dishes |
Shrimp Dumpling (Hargau) from The Dim Sum Book by Eileen Yin-Fei Lo |
| Efo from Tasting Brazil by Jessica Harris |
Shrimp Dumpling (Hargau) from The Dim Sum Book by Eileen Yin-Fei Lo |
| Egerduse (Sweet And Sour Fish) from De Bors Hede Boke of Cookry |
Shrimp Empadinhas from Brazilian Cookery by Margarette De Andrade |
| Egg And Almond Stew from From the Lands of Figs and Olives by Salloum and Peters |
Shrimp Etouffee from Prudhomme Family Cookbook |
| Egg And Bacon Pie from Good Food from Australia by Betsy and Graeme Newman |
Shrimp Flavored With Garlic & Butter (Turkey) from unknown |
| Egg And Meatball Soup from From the Lands of Figs and Olives by Salloum and Peters |
Shrimp Fried Wild Rice (Minnesota) from Sarah Leah Chase's Cold-Weather Cooking |
| Egg And Prawn Foo Young from Cantonese Chinese Cooking by Margaret Leeming |
Shrimp Gumbo from Betty Crockers New International Cookbook |
| Egg And Spinach Filling from Brazilian Cookery by Margarette De Andrade |
Shrimp In Indian Sauce from unknown |
| Egg And Tomato Rice Noodle Soup from Vietnamese Cuisine by Muoi Thai Loangkote |
Shrimp In Lobster Sauce from unknown |
| Egg Drop Soup from pasta |
Shrimp In Roasted Chili Paste from Real Thai |
| Egg Loaf With Artichokes (Tajine d'Artichauts Tunisienne) from The Great Book of Couscous by Copeland Marks |
Shrimp In Sour Cream Sauce (Jhinga Malaidaar) from From Bengal to Punjab by Smita Chandra |
| Egg Noodles And Pork Soup (Ba Mee Nam) from The Original Thai Cookbook by Jennifer Brennan |
Shrimp In Tomato Sauce With Almond And Pine Nuts from Mediterranean Cooking |
| Egg Noodles Chinese Muslim Style from Recipes From The Golden Land The Burmese Kitchen by Marks |
Shrimp Moqueca from Brazilian Cookery by Margarette De Andrade |
| Egg Rolls from Kitchen Witch's Cookbook |
Shrimp Pie from Brazilian Cookery by Margarette De Andrade |
| Egg Stuffed Kafta Roll from Taste of Lebanon |
Shrimp Poached In A Spiced Tomato Sauce from unknown |
| Egg, Lemon, Chicken And Rice Soup from The Sultan's Kitchen by Ozcan Ozan |
Shrimp Purloo (Alabama) from Culinaria United States |
| Eggplant And Chickpea Stew (Syria) from From the Lands of Figs and Olives by Salloum and Peters |
Shrimp Rice Soup from The Classic Cuisine of Vietnam by Ngo and Zimmerman |
| Eggplant Beef Stew (Syria) from From the Lands of Figs and Olives by Salloum and Peters |
Shrimp Rolls (Hae Koon) from The Original Thai Cookbook by Jennifer Brennan |
| Eggplant, Corn And Cheese Casserole from Prudhomme Family Cookbook |
Shrimp Scampi from Tropical Cookbook |
| Eggplant, Tomato And Basil Soup from A Fresh Taste of Italy by Michele Scicolone |
Shrimp Scorpio from Regional Cuisines of Greece |
| Eggs And Potatoes from the molly goldberg jewish cookbook |
Shrimp Soup from Food of Spain and Portugal |
| Eggs With Artichokes And Chunky Tomato Sauce from The Vegetarian Bistro |
Shrimp Stew (Ecuador) from The Art of South American Cooking |
| Eggs With Mushrooms And Broccoli from Cantonese Chinese Cooking by Margaret Leeming |
Shrimp Stew (Sumatra) from The Exotic Kitchens of Indonesia by Copeland Marks |
| Eggs With Tomatoes (Byde b'Banadoura) from Lebanese Cooking by Dawn, Elaine and Selwa Anthony |
Shrimp Stew From Gabes (Gambry A La Gabesienne) from The Great Book of Couscous by Copeland Marks |
| Egurdouce (Sweet And Sour Lamb) from De Bors Hede Boke of Cookry |
Shrimp Stuffed Mushrooms (Bok Far Siu Mai) from The Dim Sum Book by Eileen Yin-Fei Lo |
| Egyptian Bean Soup from Memories of a Lost Egypt by Collette Rossant |
Shrimp Stuffed Mushrooms (Bok Far Siu Mai) from The Dim Sum Book by Eileen Yin-Fei Lo |
| Egyptian Beef Stew With Eggs from Recipes for an Arabian Night by David Scott |
Shrimp Tempura from Brazilian Cookery by Margarette De Andrade |
| Egyptian Lentil And Chickpea Soup from The Universal Kitchen by Elisabeth Rozin |
Shrimp Toast (Har Dor Csee) from The Dim Sum Book by Eileen Yin-Fei Lo |
| Eight Jewel Chicken from unknown |
Shrimp Toast (Har Dor Csee) from The Dim Sum Book by Eileen Yin-Fei Lo |
| Elephant Teeth Pasta from classic pasta |
Shrimp With Feta Cheese from unknown |
| Emerald Soup (Somlah Marakot) from The Elephant Walk Cookbook |
Shrimp With Mushrooms And Dill (Cayman Islands) from Tropical Cookbook |
| Emince De Chevreuil Aux Champignons (Venison And Mushrooms) from A Taste of Switzerland by Sue Style |
Shrimp With Red Sauce (Ghana) from Betty Crockers New International Cookbook |
| Empal (Java) from The Exotic Kitchens of Indonesia by Copeland Marks |
Shrimp With Rice Noodles from The Complete Hot and Spicy Cookbook by Emma Callery |
| Empanada De Cerdo Y Pimientos (Pork And Green Pepper Pie) from Tapas by Penelope Casas |
Shrimp With Sauce Kerkennaise (Tunisia) from Mediterranean Cooking |
| Empanada Shrimp Filling (Brazil) from hot & spicy latin dishes |
Shrimp With Snow Peas & Water Chestnuts from unknown |
| Empanadas (Argentina) from peasant cooking |
Shurpa (Lamb And Vegetable Soup) from The Art of Uzbek Cooking by Lynn Visson |
| Empanadillas De Aceitunas (Green Olive Turnovers) from Tapas by Penelope Casas |
Shy-Daiye (Sunday Pilaf) from global vegetarian |
| Empanadillas De Pollo (Chicken Turnovers) from Tapas by Penelope Casas |
Sichuan Street Noodles With Spicy Peanut Sauce from unknown |
| Empanadillas With Cuban Picadillo from =20 |
Sicillian Fusilli from Betty Crockers New International Cookbook |
| Emparedados De Jamon Y Esparragos from The Complete Spanish Cookbook |
Sieden Hahnchen (Simmered Chicken) from German Cooking |
| Enchilada De Camarones from The Complete Caribbean Cookbook |
Signora Agnesi's Ragu from A Fresh Taste of Italy by Michele Scicolone |
| Enfrijoladas from Flavors of Mexico by Marlena Spieler |
Silesian Fresh Ham from German Cooking |
| English Apple Cinnamon Coffee Cake from muffins, scones & coffee cakes |
Simona's Mousaka (Beef And Potato) from Bulgarian Rhapsody By Linda Joyce Forristal |
| Ensalada De Frijjole Negros from A Taste of Cuba by Linnette Creen |
Simple Fish Curry from Recipes From The Golden Land The Burmese Kitchen by Marks |
| Ensalada Fria De Lentejas Ala Vinagretta from A Taste of Cuba by Linnette Creen |
Simple Salad (Sangchu Kutjuri) from The Korean Kitchen by Copeland Marks |
| Ensalada Sevillana from The Complete Spanish Cookbook |
Sindhi Murgh (Chicken With Herbs And Yogurt) from From Bengal to Punjab by Smita Chandra |
| Ensoado De Lagosta from Tasting Brazil by Jessica Harris |
Sirbusca (Potato Soup) from The Balkan Cookbook by Inge Kramarz |
| Erbsenpuree (Yellow Split-Pea Puree) from unknown |
Skewered Beef And Onions (Soegoki Sanchok) from Traditional Korean Cooking by Chung Hea Han |
| Esh El-Bulbul (Stuffed Potatoes) from Yeminte Cookbook by Levi and Agabria |
Skordalia (Greek Garlic Sauce) from Greek Cooking for the Gods |
| Esparragos Con Guisantes from The Complete Spanish Cookbook |
Sliced Apple Fritters from Viennese Cuisine |
| Esparragos Gratin Ados from The Complete Spanish Cookbook |
Slottsstek (Swedish Royal Pot Roast) from Classic Scandinavian Cooking By Nika Hazelton |
| Esparragus A La Vinagereta from The Complete Spanish Cookbook |
Slow Cooked Beef Stew (Massachusetts) from Sarah Leah Chase's Cold-Weather Cooking |
| Espinacas from Food From My Heart by Zarela Martinez |
Slow Cooked Chicken And Chickpeas (Djeja Bil Houmous) from The Great Book of Couscous by Copeland Marks |
| Essential Rice Soup (B'baw Mouan) from The Elephant Walk Cookbook |
Small Family Couscous from Couscous and Other Good Food from Morocco by Paula Wolfert |
| Estofado from Three Generations of Chilean Cuisine by M Umana-Murray |
Smoked Fish Stew (Ghana) from The African Cookbook by Bea Sandler |
| Estofado De Buey A La Asturiana from The Complete Spanish Cookbook |
Smoky Chicken And White Bean Chili from The Universal Kitchen by Elisabeth Rozin |
| Estofado De Cordero Primavera (Lamb Stew With Vegetables) from The Chilean Kitchen by Ruth Van Waerbeek-Gonzales |
Smoky Cuban Sandwiches from food & wine 10/97 |
| Ethiopian Ambasha from The African News Cookbook |
Smothered Chayote And Shrimp from Emeril Lagasse |
| Ethiopian Beef And Peppers from unknown |
Smothered Chicken (Israel) from unknown |
| Ethiopian Ginger Vegetables from unknown |
Smothered Green Beans And Potatoes from Emeril Lagasse |
| Ethiopian Green Beans And Potatoes (Yataklete Kilkil) from global vegetarian |
Smothered Pork Chops from German Cooking |
| Ethiopian Honey Bread from Ethnic Breads |
Smothered Potatoes, Cabbage And Andouille from Fiery Foods that I Love |
| Ethiopian Lentils from unknown |
Snappy Shrimp from unknown |
| Ethiopian Mixed Vegetable Stew from The Universal Kitchen by Elisabeth Rozin |
Snowy Vanilla Pecan Crescents (Pueblo) from Enduring Harvest by Kavasch |
| Ewtensoep (Green Pea Soup) (Holland) from The New Professional Chef |
Soaring Wings from The Aztec Way by Sonja Atkinson |
| Fake Wild Boar from German Cooking |
Soba Lentils from 366 Ways to Cook Tofu |
| Fakes (Corfu) from A Kitchen in Corfu by Chatto and Martin |
Soba Pasta With Crab (California) from Sun-Drenched Cuisine by Marlena Spieler |
| Faki (Lentil Soup With Turnip Greens) from Versatile Grain and Elegant Bean |
Soba With Four Mushroom Sauce from Colette's Japanese Cuisine |
| Falafel from creative food processor cooking |
Soeur Leila's Red Lentil Stew from Memories of a Lost Egypt by Collette Rossant |
| Falscher Hase (False Hare) German Meatballs from Internet |
Sole Soup With Chives from Paula Wolfert's World of Food |
| Famous Grilled Shrimp Of Tunisia from Fire and Smoke by Maggie Waldron |
Sole Stuffed With Pine Nuts from The Sultan's Kitchen by Ozcan Ozan |
| Far Eastern Rutabagas from super foods cookbook |
Sole With Grape Juice (Egypt) from From the Lands of Figs and Olives by Salloum and Peters |
| Farewell To Friends Fettuccine (Massachusetts) from Sarah Leah Chase's Cold-Weather Cooking |
Sole With Tomato Basil Sauce from Cuisine a la Vapeur by Jacques Maniere |
| Farfalle Verde With Broccoli In A Spicy Tomato Sauce from Vegetarian Pasta by Marlena Spieler |
Somali Crabmeat Stew from From the Lands of Figs and Olives by Salloum and Peters |
| Farmer's Soup from Brazilian Cookery by Margarette De Andrade |
Somalian Crabmeat Stew from The African Cookbook by Bea Sandler |
| Farmers Meat Stew (Talonpokaiskeitto) from The Finnish Cookbook by Beatrice A Ojakangas |
Sopa Agridulce De Calabaza from A Taste of Cuba by Linnette Creen |
| Farmers Sausage And Gemelli from The world of Pasta |
Sopa Caldosa De Fideos from Food From My Heart by Zarela Martinez |
| Farmhouse Broth from Irish Food & Folklore by Clare Connery |
Sopa De Ajo from Recipes From La Isla - Rosado |
| Fasan In Wein (Pheasant In Wine) from German Cooking |
Sopa De Albondigas from Three Generations of Chilean Cuisine by M Umana-Murray |
| Fasolakia Yiyantes Sto Fourno (Baked Giant White Beans) from unknown |
Sopa De Calabaza from Recipes From La Isla - Rosado |
| Fasolia Gigandes (Butter Bean Stew) from unknown |
Sopa De Feijao Preto (Black Bean Soup) from Brazilian Cookery by Margarette De Andrade |
| Fassoolia Humra (Beans With Onions) from Lebanese Cooking by Dawn, Elaine and Selwa Anthony |
Sopa De Feijao Verde (Green Bean Soup) (Mozambique) from The African Cookbook by Bea Sandler |
| Fat-Free Matza Balls from unknown |
Sopa De Frijoles Blancos Con Tomate from A Taste of Cuba by Linnette Creen |
| Fava Beans With Cilantro from Food of Spain and Portugal |
Sopa De Frijoles Colorados from A Taste of Cuba by Linnette Creen |
| Feathered Serpent Beans from The Aztec Way by Sonja Atkinson |
Sopa De Habichuelas Blancas from Recipes From La Isla - Rosado |
| Fedelini With Fowl (Switzerland) from The world of Pasta |
Sopa De Lentejas De La Tia Julita (Lentil Chowder) from The Chilean Kitchen by Ruth Van Waerbeek-Gonzales |
| Fennel And Leek Soup from A Fresh Taste of Italy by Michele Scicolone |
Sopa De Lima (Soup With Lime) from Yucatan Cookbook |
| Fennel Gratin With Red Pepper Ribbon from Vivid Flavors |
Sopa De Pollo Con Arroz from A Taste of Cuba by Linnette Creen |
| Fennel Mashed Potatoes from A Fresh Taste of Italy by Michele Scicolone |
Sopa De Porotos Con Pancitos Fritos (White Bean Soup) from The Chilean Kitchen by Ruth Van Waerbeek-Gonzales |
| Feta & Onions from The Vegetarian Bistro |
Sopa De Tomillo from The Complete Spanish Cookbook |
| Feta And Dill Small Pide (Peynirli Pide) from Classical Turkish Cooking by Ayla Algar |
Sopa De Vegetales Con Lentejas Y Arroz from A Taste of Cuba by Linnette Creen |
| Feta Cheese And Potato Filling (Moldavia) from Please to the Table |
Sopa Juliana from Food From My Heart by Zarela Martinez |
| Feta Cheese Dressing from unknown |
Sopa Seca De Frideos from Flavors of Mexico by Marlena Spieler |
| Feta Cheese Spread from Please to the Table |
Sopon De Frijoles Negros Con Aji Picante from A Taste of Cuba by Linnette Creen |
| Feta Cream Cheese Rolls from Classical Turkish Cooking by Ayla Algar |
Sorrel Omelet (South Carolina) from Hoppin' John's Low Country Cooking by John Martin Taylor |
| Feta Omelet (Moldavia) from Please to the Table |
Sorrel Soup from Taste of Latvia by Siri Lise Doub |
| Fettuccelle And Yogurt Soup (Syria) from The world of Pasta |
Sosaties (South Africa) from rice dishes of the world |
| Fettuccine Alfredo from Catalot |
Soto Madure (Spicy Beef Stew) from Indonesian Regional Food and Cookery by Sri Owen |
| Fettuccine Alla Perugina from Vegetarian Pasta by Marlena Spieler |
Soup From Madura Island (Madura) from The Exotic Kitchens of Indonesia by Copeland Marks |
| Fettuccine Carbonara from The Complete Around the World Cookbook |
Soupe Aux Legumes from The Vegetarian Bistro |
| Fettuccine Elegante from The Complete Around the World Cookbook |
Sour And Hot Fish (Ikam Asam Pedas) from The Exotic Kitchens of Malaysia by Copeland Marks |
| Fettuccine With Butternut And Red Pepper Sauce from Vegetarian Pasta by Marlena Spieler |
Sour Beef Curry (Indonesian) from ethnic cuisine |
| Fettuccine With Green Olives, Goat Cheese And Thyme from Vegetarian Pasta by Marlena Spieler |
Sour Cream Soup From The Giant Mountains from Czech Cuisine |
| Fettuccine With Peas And Ham from unknown |
Sour Cream Swiss Steak from Wonderful, Wonderful Danish Cooking by Jensen |
| Fettuccine With Prosciutto And Asparagus from classic pasta |
Sour Cream Waffles from Wonderful, Wonderful Danish Cooking by Jensen |
| Fettucine With Wild Mushrooms from unknown |
Sour Potatoes from Czech Cuisine |
| Fideos Con Gambas (Pasta With Shrimp In Garlic Sauce) from Tapas by Penelope Casas |
Souse (Curacao) from The Complete Caribbean Cookbook |
| Field Mushroom Stew With Wild Rice from The Vegetarian Bistro |
South African Coconut And Lemon Bread from Ethnic Breads |
| Fiery Black Eyed Pea Salad from The Occasional Vegetarian |
South Bohemian Potato Soup from Czech Cuisine |
| Fifteen Minute Goulash (Hungary) from Classic Vegetarian Cuisine |
Southern Sauce from Please to the Table |
| Filet Mignon With Variety Mushrooms from Viennese Cuisine |
Southwest Fajitas from Laura Law |
| Filete Macumba from Yucatan Cookbook |
Southwest Goulash from pilsbury |
| Filetti De Trota In Cotoletta (Trout In Breadcrumbs) from Culinaria Italy |
Southwest Hot Chocolate (Arizona) from Culinaria United States |
| Filetto Di Maiale Gratinato (Pork Fillet With Herbs) from Culinaria Italy |
Southwest Spice from Emeril Lagasse |
| Filipino Chicken Stew from The Philippine Cookbook by Reynaldo Alejandro |
Southwestern Couscous from uncle ben |
| Filipino Pansit from Our Immigrant Ancestors |
Southwestern Rice And Bean Salad from 366 Ways to Cook Tofu |
| Fillet Of Flounder With Mixed Nuts from Paula Wolfert's World of Food |
Southwestern Shepherd's Pie from The Universal Kitchen by Elisabeth Rozin |
| Finnish Rutabagas from finnish cooking |
Southwestern Shrimp from Betty Crockers New International Cookbook |
| Finnish Simmered Lamb (Suomalainen Lammasmuhennos) from The Finnish Cookbook by Beatrice A Ojakangas |
Southwestern Soup from unknown |
| Finnish Sour Pot Roast from Classic Scandinavian Cooking By Nika Hazelton |
Souvlaki Salad (Greece) from Kitchen Witch's Cookbook |
| Fire Storm Salsa from Storm Wilder |
Spageto Me Sikotakia Poulion (Spaghetti With Cheese) from unknown |
| Fireworks Prawns from Fire and Spice by Heather Jansz Balasuriya |
Spaghetti Aglio Olio E Peperoncino (Spaghetti With Garlic) from Culinaria Italy |
| Fish And Celery Tagine (Hut Bil Karfas) from North African Cooking by Hilaire Walden |
Spaghetti All'amatriciana (Spaghetti With Tomato) from Culinaria Italy |
| Fish And Fresh Tomatoes (Ca Chien Sot Ca) from The Classic Cuisine of Vietnam by Ngo and Zimmerman |
Spaghetti Alla Carbonara (Spaghetti With Bacon And Egg) from Culinaria Italy |
| Fish And Spiced Sauce (Ikan Tenggiri) from The Exotic Kitchens of Malaysia by Copeland Marks |
Spaghetti Alla Trapanese from Culinaria Italy |
| Fish Baked In Ti Leaves from Hawaii Cookbook by Pacifica House |
Spaghetti De Maria Gracia from Epicurious |
| Fish Curry from Recipes From The Golden Land The Burmese Kitchen by Marks |
Spaghetti In Zigni Sauce from Taste of Eritrea by Olivia Warren |
| Fish Curry (Burma) from Dining with Headhunters |
Spaghetti Squash Italian from Gourmet Magazine |
| Fish Fillets In Sour Onion Sauce from The Art of South American Cooking |
Spaghetti Squash With Eggplant And Sesame from Taste Of Israel - Avi Ganor |
| Fish Fillets With Harissa And Black Olives (Tunisia) from Mediterranean Cooking |
Spaghetti Squash With Mushrooms & Herbs from gourmet magazine |
| Fish Fillets With Lemon And Capers (Massachusetts) from Sarah Leah Chase's Cold-Weather Cooking |
Spaghetti With Curried Broccoli And Chickpeas from Vegetarian Pasta by Marlena Spieler |
| Fish In Coconut Milk (Sydney) from Australia The Beautiful Cookbook by Elise Pascoe |
Spaghetti With Double Tomato Relish And Fresh Mozzarella from Vegetarian Pasta by Marlena Spieler |
| Fish In Spice Sauce (Haraimi) from The Great Book of Couscous by Copeland Marks |
Spaghetti With Garlic & Herbs from classic pasta cookbook |
| Fish In Tamarind Sauce (Pla Chien) from The Original Thai Cookbook by Jennifer Brennan |
Spaghetti With Lusty Tomato Sauce from Vegetarian Pasta by Marlena Spieler |
| Fish In Tamarind Sauce (Plah Tote Laht Nahm Prik Makahm) from Real Thai |
Spaghetti With Shrimp & Fresh Fennel from classic pasta |
| Fish In Tomato Sauce (Marka Bil Hout) from The Great Book of Couscous by Copeland Marks |
Spaghetti With Spinach Sauce from The Complete Around the World Cookbook |
| Fish Kabobs from A Taste of South Africa by Magdaleen van Wyk |
Spanakopita from unknown |
| Fish Pie from The African Cookbook by Bea Sandler |
Spanakorizo (Spinach & Rice) from Greek Cooking for the Gods |
| Fish Sauteed In Chile Sauce from Yucatan Cookbook |
Spanish Chickpeas from ethnic cuisine |
| Fish Steak Curry from Fire and Spice by Heather Jansz Balasuriya |
Spanish Chorizo from The Art of Food Processor Cooking |
| Fish Tagine With Chermoula from North African Cooking by Hilaire Walden |
Spanish Meatballs from Taste of Spain |
| Fish With Cilantro from Latin American Cooking |
Spanish Potato And Onion Torta from The Universal Kitchen by Elisabeth Rozin |
| Fish With Citrus Sauce (Eleuthera) from Good to Eat by Burt Wolf |
Spanish Rice With Beef from unknown |
| Fish With Cousbareia Sauce from Memories of a Lost Egypt by Collette Rossant |
Spanish Style Mushrooms In Green Sauce from Spicy Vegetarian Cuisine |
| Fish With Sour Sauce from The Classic Cuisine of Vietnam by Ngo and Zimmerman |
Spanner Crab Napoleons (New South Wales) from Australia The Beautiful Cookbook by Elise Pascoe |
| Fishguard Cawl (Wales) from Traditional Food from Wales by Bobby Freeman |
Spareribs With Tamarind Peanut Sauce from The Universal Kitchen by Elisabeth Rozin |
| Five Spice Chicken (China) from unknown |
Spargelvinaigrette (Asparagus Vinaigrette) from German Cooking |
| Five-Spice Pork And Potatoes from the wok cookbook |
Special Chicken Salad Of The Moon from Recipes From The Golden Land The Burmese Kitchen by Marks |
| Fladle Uberbacken (Swabian Pancakes) from unknown |
Special Spanish Rice from gourmet vinegars |
| Flageolet Beans With Garlic from The Vegetarian Bistro |
Special Swedish Meatballs from Food Network |
| Flaming Cheese - Saganaki from unknown |
Spezzatino Di Maiale (Pork Goulash) from Culinaria Italy |
| Flemish Cinnamon Buns from Everybody Eats Well In Belgium |
Spice Biscuits (Cookies) from A Taste of South Africa by Magdaleen van Wyk |
| Flemish Potatoes from Everybody Eats Well In Belgium |
Spice Cookies from Wonderful, Wonderful Danish Cooking by Jensen |
| Flemish Spice Cookies from Everybody Eats Well In Belgium |
Spiced Chicken And Onions (Dopiaza) from The Varied Kitchens of India by Copeland Marks |
| Florentine Lasagna from Laura Law |
Spiced Chicken Breast (Khuroos-E-Tursh) from Indian Light Cooking by Ruth Law |
| Florida Sauce from Barbecuing and Grilling |
Spiced Chicken Soup (Marag) from Sephardic Cooking by Copeland Marks |
| Foil Cooked Enokitake Mushrooms from Japanese Cooking A Simple Art by Shizuo Tsuji |
Spiced Chicken With Lime (Kurma) from The Exotic Kitchens of Malaysia by Copeland Marks |
| Forest Mushrooms And Cabbage from the wok cookbook |
Spiced Crab Soup (Denjang Jiege Keh) from The Korean Kitchen by Copeland Marks |
| Four Colored Chicken from Cantonese Chinese Cooking by Margaret Leeming |
Spiced Feta from Please to the Table |
| Four Happiness Meatballs from unknown |
Spiced Lamb Balls (Burkina Faso) from The African Cookbook by Bea Sandler |
| Four Treasure Soup from unknown |
Spiced Mushroom Stew (Beuseus Denjang Jeege) from The Korean Kitchen by Copeland Marks |
| Fragrant Fried Beef from Vietnamese Cuisine by Muoi Thai Loangkote |
Spiced Olives from Disney Chef Clifford Pleau |
| Fragrant Herb Chicken from Vietnamese Cuisine by Muoi Thai Loangkote |
Spiced Oriental Chicken from Classic Indian Cuisine |
| Frango A Cafrial (Barbecued Chicken) (Mozambique) from The African Cookbook by Bea Sandler |
Spiced Parsnips (Mzoura) from North African Cooking by Hilaire Walden |
| Frango A Portuguesa (Chicken Porturguese Style) (Mozambique from The African Cookbook by Bea Sandler |
Spiced Potato Bites from Classic Indian Cuisine |
| Frau Bircher's Hirschpfeffer (Venison Stew) from A Taste of Switzerland by Sue Style |
Spiced Potato Cakes from North African Cooking by Hilaire Walden |
| French Antilles Vinaigrette from iron pots and wooden spoons |
Spiced Potatoes (Batata Mchermla) from The Great Book of Couscous by Copeland Marks |
| French Cabbage Soup from catalot |
Spiced Potatoes Coondapur (Batate Masala Coondapur) from Indian Light Cooking by Ruth Law |
| French Lentils With Pasta And Mint from Versatile Grain and Elegant Bean |
Spiced Rice With Peas (Pilau) from The Varied Kitchens of India by Copeland Marks |
| French Marinated Mushrooms from ethnic cuisine |
Spiced Shrimp Stew (Sumatra) from The Exotic Kitchens of Indonesia by Copeland Marks |
| French Potato Salad from unknown |
Spicy Beef Pitas from Betty Crockers New International Cookbook |
| Fresh Butter Beans from Prudhomme Family Cookbook |
Spicy Black Bean Burritos from Betty Crockers New International Cookbook |
| Fresh Coriander Soup from Food of Spain and Portugal |
Spicy Chicken from The Aztec Way by Sonja Atkinson |
| Fresh Cranberry Beans (Taze Barbuna Pilakisi) from Classical Turkish Cooking by Ayla Algar |
Spicy Cornmeal Fried Catfish (Sioux) from Enduring Harvest by Kavasch |
| Fresh Mushroom Mix from Korean recipe name: Pusud Muchim |
Spicy Crab Cakes from Three Generations of Chilean Cuisine by M Umana-Murray |
| Fresh Mushroom Salad from finnish cooking |
Spicy Empanadas (Argentina) from The Whole Chile Cookbook |
| Fresh Soybeans With Grey Sole from Colette's Japanese Cuisine |
Spicy Fish from Yeminte Cookbook by Levi and Agabria |
| Fresh Strawberry Cake from Prudhomme Family Cookbook |
Spicy Lamb Curry from A Taste of South Africa by Magdaleen van Wyk |
| Fresh Vegetable Curry from Classic Indian Cuisine |
Spicy Lemon Shrimp New Orleans Style from Sarah Leah Chase's Cold-Weather Cooking |
| Fresh Vegetable Saute (Kalimantan) from The Exotic Kitchens of Indonesia by Copeland Marks |
Spicy Marinated Shrimp And Garlic (Vietnam) from unknown |
| Freshwater Fish Soup Provencale (France) from Soup and Bread by Crescent Dragonwagon |
Spicy Meat Loaf Ala Reine from Cookin With Queen Ida |
| Fried Bean Cakes (South Carolina) from Hoppin' John's Low Country Cooking by John Martin Taylor |
Spicy Mexican Skillet Chicken from Betty Crockers New International Cookbook |
| Fried Beef With Bok Choy from Cantonese Chinese Cooking by Margaret Leeming |
Spicy Mexican Torte from unknown |
| Fried Broccoli With Shrimp (Pak Pad Gup Gung) from The Original Thai Cookbook by Jennifer Brennan |
Spicy New Potatoes from Jo Anne Merrill |
| Fried Cellophane Noodles (Pad Woon Sen) from The Original Thai Cookbook by Jennifer Brennan |
Spicy Pear Pie from Louisiana Tastes by Paul Prudhomme |
| Fried Cheese Croquettes from Everybody Eats Well In Belgium |
Spicy Pork Filling from unknown |
| Fried Green Tomatoes from iron pots and wooden spoons |
Spicy Pork Slices (China) from ethnic cuisine |
| Fried Noodles (Siam) from Kitchen Witch's Cookbook |
Spicy Prawns With Black Mushrooms (Hunter Valley) from Australia The Beautiful Cookbook by Elise Pascoe |
| Fried Okra from iron pots and wooden spoons |
Spicy Pumpkin Soup With Thin Pasta from Vegetarian Pasta by Marlena Spieler |
| Fried Orange Roughie from Fiery Foods that I Love |
Spicy Pureed Feta Cheese from The Sultan's Kitchen by Ozcan Ozan |
| Fried Potatoes With Wild Mushrooms from Please to the Table |
Spicy Red Chicken (Ayam Masak Merah) from The Exotic Kitchens of Malaysia by Copeland Marks |
| Fried Rice Chow Style from The Complete Hot and Spicy Cookbook by Emma Callery |
Spicy Shish Kebab Marinated With Herbs from Classical Turkish Cooking by Ayla Algar |
| Fried Rice Noodles from The Complete Hot and Spicy Cookbook by Emma Callery |
Spicy Shrimp Mangalore Style (Meen Varuval Mangalore) from Indian Light Cooking by Ruth Law |
| Fried Rice With Shrimp And Crab (Com Chien Thap Cam) from The Classic Cuisine of Vietnam by Ngo and Zimmerman |
Spicy Shrimp Salad (Yam Gung) from The Original Thai Cookbook by Jennifer Brennan |
| Frijole Blanco Con Marrano from False Tongues and Sunday Bread by Copeland Marks |
Spicy Shrimp Soup With Lemongrass & Lime from Real Thai |
| Frijoles A La Yucateca (Black Beans Yucatan Style) from The South American Cookbook by Cora, Rose and Bob Brown |
Spicy Squash Stew With Cornmeal Dumplings from Winter Harvest Cookbook by Lane Morgan |
| Frijoles Charros from Food From My Heart by Zarela Martinez |
Spicy Szechwan Sauteed Chicken from unknown |
| Frijoles Colorados Con Marrano (El Salvador) from False Tongues and Sunday Bread by Copeland Marks |
Spicy Thai Noodles from unknown |
| Frijoles Con Carne from False Tongues and Sunday Bread by Copeland Marks |
Spicy Tomato Chicken (Ayam Masak Mehra Ros) from The Exotic Kitchens of Malaysia by Copeland Marks |
| Frijoles Con Cilantro from West Indies Cookbook |
Spicy Turkey Loaf from Chef Paul Prudhomme's Fork In The Road |
| Frijoles Guisados (El Salvador) from False Tongues and Sunday Bread by Copeland Marks |
Spicy Vegetable And Shrimp Soup from The Complete Hot and Spicy Cookbook by Emma Callery |
| Frijoles Mexicana from Flavors of Mexico by Marlena Spieler |
Spicy Vegetable Burritos from unknown |
| Frijoles Negros from Memories of a Cuban Kitchen |
Spinach & Leek Soup from unknown |
| Frijoles Negros A La Oaxaca (Black Beans) from Jo Anne Merrill |
Spinach And Feta Salad from Regional Cuisines of Greece |
| Frijoles Negros Con Ron Y Miel Al Horno from A Taste of Cuba by Linnette Creen |
Spinach And Goat Cheese Salad (Perth) from Australia The Beautiful Cookbook by Elise Pascoe |
| Frikadelu Zupa (Meatballs Soup) (Latvia) from Taste of Latvia by Siri Lise Doub |
Spinach Mashed Potatoes from Everybody Eats Well In Belgium |
| Frikkadels (South Africa) from Traditional African Cooking |
Spinach Ravioli Filling from creative food processor cooking |
| Fritanga from False Tongues and Sunday Bread by Copeland Marks |
Spinach Salad Orientale from unknown |
| Frittatine De Patate E Zafferano (Saffron Potato Cakes) from Culinaria Italy |
Spinach Soup from Taste of Lebanon |
| Frituras De Calabaza from A Taste of Cuba by Linnette Creen |
Spinach Torte from Three Generations of Chilean Cuisine by M Umana-Murray |
| Frogmore Stew (South Carolina) from Culinaria United States |
Spinach With Chickpeas from Saveur |
| Frontier Beans from unknown |
Spinach With Sesame Dressing from Japanese Cooking A Simple Art by Shizuo Tsuji |
| Fruit Snow from finnish cooking |
Split Pea Soup Milano from unknown |
| Fruit Sponge Cake from Czech Cuisine |
Spring Roll Dipping Sauce from Fiery Foods that I Love |
| Ful (Bean Stew) from Taste of Eritrea by Olivia Warren |
Spring Roll Sauce (Thai) from Keo's Thai Cuisine |
| Full Moon Magic from unknown |
Spring Rolls (Thai) from Classic Thai Cuisine |
| Funchal Fish Chowder from Food of Spain and Portugal |
Springbok Potjiekos from A Taste of South Africa by Magdaleen van Wyk |
| Fusilli With Mushrooms And Artichokes from South African Gourmet Food and Wine by Rosen & Loon |
Square Spring Roll (Ram Goi) from The Classic Cuisine of Vietnam by Ngo and Zimmerman |
| Galician Stew from the world's best food by bateman, conran & gillie |
Squash And Rice Soup (Mexico) from The Bold Vegetarian by Bharti Kirchner |
| Gallina Guisado from False Tongues and Sunday Bread by Copeland Marks |
Squash And Tomato Bisque (Vermont) from Soup and Bread by Crescent Dragonwagon |
| Gambas Al Jerez from The Complete Spanish Cookbook |
Squash Couscous from Couscous and Other Good Food from Morocco by Paula Wolfert |
| Game Loaf from Scots Cooking by Sue Lawrence |
Squash With Bulgar Pilaf from Mediterranean Cooking |
| Garam Masala from unknown |
Sri Lankan Vegetable Curry from Fire and Spice by Heather Jansz Balasuriya |
| Garbantzuak (Baked Garbanzo Beans) from The Basque Kitchen by Gerald Hirigoyen |
Srpska Corba Ot Graha (Serbian Bean Soup) from The Balkan Cookbook by Inge Kramarz |
| Garbanzos A La Catalana from Mediterranean Cooking |
Star Fruit Salad from Kitchen Witch's Cookbook |
| Garbanzos Al Horno (Chickpea And Bacon Pie) from The Chilean Kitchen by Ruth Van Waerbeek-Gonzales |
Steak And Mushroom Pie (Western Australia) from Australia The Beautiful Cookbook by Elise Pascoe |
| Garbanzos En Tomate from False Tongues and Sunday Bread by Copeland Marks |
Steaks - Portuguese Style from Brazilian Cookery by Margarette De Andrade |
| Garbanzos With Chorizo from The Complete Spanish Cookbook |
Steamed Lemon Chicken from the wok cookbook |
| Garden Biryani from 500 low fat fruit & vegetable recipes - Sarah Schlesinger |
Steamed Meatloaf from The Korean Kitchen by Copeland Marks |
| Garden Vegetable Quesadillas from unknown |
Steamed Sausage Buns (Lop Cheung Guen) from The Dim Sum Book by Eileen Yin-Fei Lo |
| Garlic Chicken - Szechuan from unknown |
Steamed Sausage Buns (Lop Cheung Guen) from The Dim Sum Book by Eileen Yin-Fei Lo |
| Garlic Fried Rice (Phillipines) from unknown |
Steamed Vegetables With Horseradish And Dill from Great New British Cooking by Jane Garmey |
| Garlic Meatballs from From the Lands of Figs and Olives by Salloum and Peters |
Stefado Of Beef And Garlic (Kuwait) from unknown |
| Garlic Potato Knishes from The Universal Kitchen by Elisabeth Rozin |
Stekt Kylling Med Sure Flote (Chicken With Sour Cream) from Classic Scandinavian Cooking By Nika Hazelton |
| Garlic Roast Braten from Viennese Cuisine |
Stelline And Zucchini Soup from The world of Pasta |
| Garlic Sauce (Lebanon) from unknown |
Stewed Chicken And Sausage from Emeril Lagasse |
| Garlic Shrimp (Goong Gratiem) from Real Thai |
Stir Fried Chicken And Ginger Noodles from Chicken Cookbook |
| Garlic Soup (Ecuador) from hot & spicy latin dishes |
Stir Fried Pork With Kim Chee from Our Immigrant Ancestors |
| Garlic Stuffed Eggs from ethnic cuisine |
Stir Fried Zucchini & Pork (Cha Clohk Nung Saik Chrouk) from The Elephant Walk Cookbook |
| Garlic Zucchini Soup from South African Gourmet Food and Wine by Rosen & Loon |
Stir Fry Of Broccoli & Chicken from unknown |
| Garlicky Baked Vegetables With Spoon Bread Topping from unknown |
Stir-Fried Pork & Celery (Vietnam) from Classic Main Courses |
| Gaxucharen Errixa (Ladies Rice) from The Basque Kitchen by Gerald Hirigoyen |
Stirfried Quinoa And Bok Choy from vegetariana |
| Gefuller Schincken (Stuffed Ham) from German Cooking |
Stone Soup from Food of Spain and Portugal |
| Gefullte Garnelen (Stuffed Shrimp) from German Cooking |
Stovies from Scottish Cooking |
| Gemuse Und Gerstensuppe (Vegetable Barley Soup) from German Cooking |
Strascinati Alla Menta (Pasta With Mint) from Culinaria Italy |
| Gemusesuppe (Vegetable Soup) from German Cooking |
Strawberry Mousse from Everybody Eats Well In Belgium |
| General Tso's Chicken 2 from unknown |
Streuselkuchen (Crumb Cake) from unknown |
| General Tso's Chicken 3 from unknown |
String Beans And Lamb from Yeminte Cookbook by Levi and Agabria |
| Genoese Vegetable Soup from pasta |
Strozzapreti With Herb Sauce from A Fresh Taste of Italy by Michele Scicolone |
| Georgia Sauce from Barbecuing and Grilling |
Stuffed Cabbage from Cajun Family Cookbook |
| Georgian Beef And Rice Soup from Please to the Table |
Stuffed Cabbage Rolls from unknown |
| Georgian Cheese Pies from Please to the Table |
Stuffed Chayote (Costa Rica) from Latin American Cooking |
| Georgian Egg And Lemon Soup from Please to the Table |
Stuffed Chicken Breast With Morels from Please to the Table |
| German Vegetable Medley from unknown |
Stuffed Chicken Breast With Nameko Mushrooms from Colette's Japanese Cuisine |
| Geschnittener Bratschinken (Baked Sliced Ham) from German Cooking |
Stuffed Eggs Pratoom (Kai Kwam Pratoom) from The Original Thai Cookbook by Jennifer Brennan |
| Gewurzkuchen (Spice Cake) from German Cooking |
Stuffed Meatloaf from Please to the Table |
| Gewurzplatzchen (Spice Cookies) from unknown |
Stuffed Mexi-Bells from The Whole Chile Cookbook |
| Giant Shrimp In Aioli from The Complete Spanish Cookbook |
Stuffed Poblanos from Vincent's Cookbook |
| Gigot De Mer from Pedaling Through Provence by Sarah Leah Chase |
Stuffed Salmon from Japanese Cooking A Simple Art by Shizuo Tsuji |
| Ginger Cake from Food of Spain and Portugal |
Stuffed Swiss Chard from Taste of Lebanon |
| Ginger Chicken (Grenada) from Tropical Cookbook |
Stuffed Tomatoes from Everybody Eats Well In Belgium |
| Ginger Flavored Chicken (Flores) from The Exotic Kitchens of Indonesia by Copeland Marks |
Succotash Chicken Soup from Betty Crockers New International Cookbook |
| Ginger-Garlic Shrimp (China) from unknown |
Sugar Reef's Chicken (Haiti) from Tropical Cookbook |
| Girardi Roast Braten from Viennese Cuisine |
Sugo Di Castrato (Mutton Sauce) from Culinaria Italy |
| Gkaeng Som Bplah (Tamarind Fish) from Dancing Shrimp by Kasma Loha-Unchit |
Sukiyaki (Japan) from unknown |
| Gkoon Pow Rahd Sawd Makahm Bpiak (Prawns In Sauce) from Dancing Shrimp by Kasma Loha-Unchit |
Sultan's Pilaf from The Sultan's Kitchen by Ozcan Ozan |
| Gkoong Dtom Yam Haeng (Hot And Sour Tiger Prawns) from Dancing Shrimp by Kasma Loha-Unchit |
Sultans Slices (Bulgaria) from World's Best Cookbook |
| Gkoong Hah Roet (Shrimp And Toasted Sesame Seeds) from Dancing Shrimp by Kasma Loha-Unchit |
Sumatran Noodle Salad from The Exotic Kitchens of Indonesia by Copeland Marks |
| Gkoong Pad Sadtaw (Southern Style Shrimp With Favas) from Dancing Shrimp by Kasma Loha-Unchit |
Summer Chicken from Great New British Cooking by Jane Garmey |
| Gkoong Tawd Gkratiem Priktai (Pepper Encrusted Shrimp) from Dancing Shrimp by Kasma Loha-Unchit |
Summer Squash With Paprika Butter from The Vegetarian Bistro |
| Gkoong Yai Pad Som Makahb Bpiak (Tamarind Prawns) from Dancing Shrimp by Kasma Loha-Unchit |
Sun Dried Tomato Rounds from Vincent's Cookbook |
| Goan Hot And Sour Pork from Indian Light Cooking by Ruth Law |
Sun-Dried Tomato And Cheese Pizza from Betty Crockers New International Cookbook |
| Goat Cheese Nachos from Vincent's Cookbook |
Sun-Dried Tomato Pesto from Mollie Katzen's Vegetable Heaven |
| Goat Cheese Pastries With Sun-Dried Tomato Vinaigrette from The Vegetarian Bistro |
Sunflower Crusted Trout (Kansas) from Culinaria United States |
| Goat Cheese Ravioli In Asparagus Broth from The Vegetarian Bistro |
Sup Turli (Vegetable Soup) Albania from The Balkan Cookbook by Inge Kramarz |
| Goat Cheese Salad from Vincent's Cookbook |
Supa De Fasole Boabe De Bucuresti (Bucharest Soup) from The Balkan Cookbook by Inge Kramarz |
| Goat Curry from The Complete Caribbean Cookbook |
Supa Od Kupuse (Cabbage Soup) Yugoslavia from The Balkan Cookbook by Inge Kramarz |
| Goat-Cheese Creamed Spinach from The Vegetarian Bistro |
Supreme Of Chicken And Olive Soup (France) from Soup and Bread by Crescent Dragonwagon |
| Golden Coins (Kim Tien Ke) from The Classic Cuisine of Vietnam by Ngo and Zimmerman |
Suquet Of Shrimp And Toasted Almond Sauce from Paula Wolfert's World of Food |
| Golden Fried Dumplings (Goon Mandu) from The Korean Kitchen by Copeland Marks |
Sushi Rice from Japanese Cooking A Simple Art by Shizuo Tsuji |
| Golden Risotto from A Fresh Taste of Italy by Michele Scicolone |
Svinjski Paprikas (Paprika Pork) Yugoslavia from The Balkan Cookbook by Inge Kramarz |
| Golden Spiced Cauliflower from unknown |
Svinsko S Bel Bob (Pork With Beans) from The Balkan Cookbook by Inge Kramarz |
| Gomen Sega (Ethiopia) from Traditional African Cooking |
Swedish Meatballs from Kitchen Witch's Cookbook |
| Gorski Kebab (Ranger's Delight) from The Balkan Cookbook by Inge Kramarz |
Swedish Mushroom Meatloaf from unknown |
| Gouda Cheese Soup (Dutch Antilles) from island cooking |
Swedish Rye from Ethnic Breads |
| Goulash Soup from German Cooking |
Swedish Smorgasboard Meatballs from unknown |
| Gourd Pottage from De Bors Hede Boke of Cookry |
Swedish Wheat Balls from Vegetarian Times |
| Granatos Kocka (March Of The Grenadiers) from Culinaria Hungary |
Swedish Yellow Split Pea Soup from Versatile Grain and Elegant Bean |
| Grannat Chop (Sierra Leone) from West African Cook Book by Ellen Gibson Wilson |
Sweet & Sour Sauce from unknown |
| Gratin Of Belgian Endives from Everybody Eats Well In Belgium |
Sweet And Hot Tempeh (Java) from The Exotic Kitchens of Indonesia by Copeland Marks |
| Gratin Of Brussel Sprouts from Everybody Eats Well In Belgium |
Sweet And Sour Barbecue from Louisiana Tastes by Paul Prudhomme |
| Gratin Of Mustard-Scented Macaroni from Vegetarian Pasta by Marlena Spieler |
Sweet And Sour Meatballs from Sue Klapper - KCXJ08A |
| Gratin Of Pearl Onions from Everybody Eats Well In Belgium |
Sweet And Sour Tempeh from 366 Ways to Cook Tofu |
| Graubrot (Brown Bread) from German Cooking |
Sweet And Spicy Fajitas from Betty Crockers New International Cookbook |
| Great Northern Bean And Corn Chowder (Vermont) from Soup and Bread by Crescent Dragonwagon |
Sweet Beef (Kahr Saiko Kroeung) from The Elephant Walk Cookbook |
| Greek Artichoke Salad from Regional Cuisines of Greece |
Sweet Lemon Coffee Cake from Prudhomme Family Cookbook |
| Greek Chicken from unknown |
Sweet Onion Pie from Classic Main Courses |
| Greek Eggplant from The Occasional Vegetarian |
Sweet Potato Bagan (Burma) from Dining with Headhunters |
| Greek Lemon And Dill Rice from uncle bens |
Sweet Potato Skordalia With Smothered Greens from global vegetarian |
| Greek Lentil Soup from unknown |
Sweet Rum Shrimp from A Taste of Cuba by Linnette Creen |
| Greek Marinated Mushrooms from Greek Cooking for the Gods |
Sweet Spiced Beef (Daging Kicip) from The Exotic Kitchens of Malaysia by Copeland Marks |
| Greek Navy Bean Soup from Soup and Bread by Crescent Dragonwagon |
Swiss Chard And Blackeyed Peas from bean banquet |
| Greek Oregano And Lemon Bread from Ethnic Breads |
Swiss Cheese Fondue from unknown |
| Greek Orzo Chicken from unknown |
Swordfish With Poblano Sauce from Food From My Heart by Zarela Martinez |
| Greek Roasted Potatoes from The Occasional Vegetarian |
Syllabub from British and Irish cooking |
| Greek Salad from cooking monday to friday |
Sylvia's Barbecued Ribs (New York) from Culinaria United States |
| Greek Shrimp Fondue from New International Fondue Cookbook |
Syrup Cake from cajun and creole cooking |
| Greek Spaghetti With Tomatoes And Feta from Cooking Light, Sept,95 |
Szechuan Bean Curd from bean banquet |
| Greek Spinach And Rice from super foods cookbook |
Szechuan Broccoli from unknown |
| Greek Stew from unknown |
Szechuan Dry-Braised Prawns from unknown |
| Greek Stuffed Tomatoes from unknown |
Szechuan Green Beans & Pork from unknown |
| Greek Town Pizza from Better Homes |
Szechuan Hot And Sour Soup from Dining with Headhunters |
| Greek Yule Bread from Ethnic Breads |
Szechuan Pepper Fish from unknown |
| Green Abundance from unknown |
Szechwan Chili Sauce from Cook's Illustrated 5/6/93 |
| Green And White Soba from 366 Ways to Cook Tofu |
Szekely Gulyas (Szekely Goulash) from The Balkan Cookbook by Inge Kramarz |
| Green Bean Bredie (South Africa) from The African Cookbook by Bea Sandler |
Szureti Birkaporkolt (Mutton Goulash, Winegrowers Style) from Culinaria Hungary |
| Green Bean Soup With Mint from Food of Spain and Portugal |
Tabil (Tunisia) from Mediterranean Cooking |
| Green Beans And Prosciutto from Food of Spain and Portugal |
Taboule Provencal from Bistro Cooking |
| Green Chile Dip from The Electric Vegetarian |
Tabouli from Taste of Lebanon |
| Green Chile Rice With Crab from The Universal Kitchen by Elisabeth Rozin |
Tabouli With Chickpeas And Vegetables from 366 Ways to Cook Tofu |
| Green Corn Soup from Regional Cooks of Mexico |
Taco Pizza from Better Homes |
| Green Curry Chicken With Basil from unknown |
Tacos Filled With Beans, Meat And Cactus from Flavors of Mexico by Marlena Spieler |
| Green Curry Paste from Real Thai |
Tagine Batata, Jilbana, Wa Kelbkok from North Africa by Kitty Morse |
| Green Herbed Rice from unknown |
Tagine El Lahm Felfla Matisha (Tagine Of Lamb And Tomatoes) from Couscous and Other Good Food from Morocco by Paula Wolfert |
| Green Lasagne With Shrimp from The world of Pasta |
Tagine Kefta Emshmel (Meatball Tagine With Lemon) from Couscous and Other Good Food from Morocco by Paula Wolfert |
| Green Pea Soup (South Africa) from The African News Cookbook |
Tagliatelle Al Proscuitto from Culinaria Italy |
| Green Redfish from Emeril Lagasse |
Tagliatelle Col Proscuitto from The Art of Eating Well |
| Green Rice With Tomatillos from Spicy Vegetarian Cuisine |
Tagliatelle With Meat Bolognese Sauce from classic pasta |
| Greens With Bacon from unknown |
Tahini And Cumin Dip (Syria) from Recipes for an Arabian Night by David Scott |
| Grillades Aux Tomates from Cookin With Queen Ida |
Tahini Dressing from creative food processor cooking |
| Grilled Beef In Tamarind Sauce (Antigua) from Caribbean Light by Donna Shields |
Tajine El Khoukh (Stuffed "Peaches") from The Great Book of Couscous by Copeland Marks |
| Grilled Chanterelles With Lemon Chiles And Wild Greens from molto mario |
Tajine Msir Zeetoon (Chicken And Lemon) from Hot and Spicy by Marlena Spieler |
| Grilled Fish In Coconut Sauce (Sawu Island) from The Exotic Kitchens of Indonesia by Copeland Marks |
Tajine Saloui Bil Kifta (Meatball Tajine) from The Great Book of Couscous by Copeland Marks |
| Grilled Halibut, Kingklip Or Swordfish from South African Gourmet Food and Wine by Rosen & Loon |
Tamari Ginger Dipping Sauce from Fiery Foods that I Love |
| Grilled Kofte With Chiles (Izgara Bulgurlu Kofte) from Classical Turkish Cooking by Ayla Algar |
Tamarind Chicken And White Curry Sauce (Sri Lanka) from The Whole Chile Cookbook |
| Grilled Mullet from Food of Spain and Portugal |
Tamarind Sauce from Spicy Vegetarian Cuisine |
| Grilled Mushrooms With Melted Fontina And Prosciutto from A Fresh Taste of Italy by Michele Scicolone |
Tamarind Shrimp (Asam Udang) from The Exotic Kitchens of Malaysia by Copeland Marks |
| Grilled Pork Tenderloin With Horseradish Sauce from A Fresh Taste of Italy by Michele Scicolone |
Tamarind Tuna (Sulawesi) from The Exotic Kitchens of Indonesia by Copeland Marks |
| Grilled Shrimp from Portuguese Cooking by Carol Robertson |
Tamatar Pappu from Indian Light Cooking by Ruth Law |
| Grilled Shrimp With Chipotle Mayonaise from Vincent's Cookbook |
Tamatar Pappu from Indian Light Cooking by Ruth Law |
| Grilled Skirt Steak from too hot tamales |
Tamatar Raita from The Whole Chile Cookbook |
| Grillen Lachs Steak (Broiled Salmon Steaks) from German Cooking |
Tanabour from Versatile Grain and Elegant Bean |
| Griot (Haiti) from The Complete Caribbean Cookbook |
Tangy Pork From Ghana from West African Cook Book by Ellen Gibson Wilson |
| Ground Beef And Potato Sandwich (Libya) from From the Lands of Figs and Olives by Salloum and Peters |
Tanzanian Potato Fritters With Tamarind Sauce from Spicy Vegetarian Cuisine |
| Ground Beef Curry (Keema Kari) from The Varied Kitchens of India by Copeland Marks |
Tarascan Tomato Soup from ethnic cuisine |
| Ground Beef Cutlets Parsi Style from Indian Light Cooking by Ruth Law |
Tarhonyaleves (Pasta Pellet Soup) from Culinaria Hungary |
| Ground Beef With Shrimp Sauce (Thit Bo Ruoc Sa) from The Classic Cuisine of Vietnam by Ngo and Zimmerman |
Taro Soup With Pork from The Classic Cuisine of Vietnam by Ngo and Zimmerman |
| Ground Meat Patties (Kefta De La Ghriba) from The Great Book of Couscous by Copeland Marks |
Tarragon And Lemon Pasta With Sharp Cheese from Vegetarian Pasta by Marlena Spieler |
| Grunkohlsuppe (Kale And Potato Soup) from unknown |
Tarragon Mustard Chicken from chicken breasts |
| Guacamole Con Cilantro from Jo Anne Merrill |
Tart Greek Salad Dressing from The Electric Vegetarian |
| Guacamole With A Twist from The Well Filled Tortilla Cookbook by Wise and Hoffman |
Tartee (Meat And Fenberry Pie) from De Bors Hede Boke of Cookry |
| Guatemalan Estofado from False Tongues and Sunday Bread by Copeland Marks |
Tas-Kebab (Lamb In Wine) from The Balkan Cookbook by Inge Kramarz |
| Guatemalan Sopa De Albondigas from False Tongues and Sunday Bread by Copeland Marks |
Tass Kebab from Our Immigrant Ancestors |
| Guisado De Calabaza from The Complete Spanish Cookbook |
Tatapaw from Recipes From The Golden Land The Burmese Kitchen by Marks |
| Guisantes A La Murciana from The Complete Spanish Cookbook |
Tatar Meat Pies from Please to the Table |
| Guishit Palov (Bukharen Beef Plov) from The Art of Uzbek Cooking by Lynn Visson |
Tattie Soup from Scots Cooking by Sue Lawrence |
| Guisht Lovia (Lamb And String Beans) from The Art of Uzbek Cooking by Lynn Visson |
Tatyana's Topcheta Soup (Meatball Soup) from Bulgarian Rhapsody By Linda Joyce Forristal |
| Guisht Nukhot (Lamb With Chickpeas) from The Art of Uzbek Cooking by Lynn Visson |
Taverna Shrimp from The Universal Kitchen by Elisabeth Rozin |
| Guiso D Repollo (Bolivia) from Latin American Cooking |
Tavira Tuna Steaks from Food of Spain and Portugal |
| Guiso De Garbanzos Con Acelga (Chickpea And Chard Stew) from The Chilean Kitchen by Ruth Van Waerbeek-Gonzales |
Teisen Fel (Honey Cake) (Wales) from Traditional Food from Wales by Bobby Freeman |
| Gulasz Wieprzowy (Pork And Sauerkraut Goulash) from Hot and Spicy by Marlena Spieler |
Tejfolos Vadmalaclves (Wild Boar Soup With Sour Cream) from Culinaria Hungary |
| Gule Aerter (Yellow Pea Soup) from Classic Scandinavian Cooking By Nika Hazelton |
Tempeh Cabbage Bake from 366 Ways to Cook Tofu |
| Gule Kambing (Aromatic Lamb Stew) from Indonesian Regional Food and Cookery by Sri Owen |
Tempeh Goreng (Java) from The Exotic Kitchens of Indonesia by Copeland Marks |
| Gulyasleves (Goulash Soup) from The Whole World Loves Chicken Soup by Mimi Sheraton |
Tempeh Goulash from 366 Ways to Cook Tofu |
| Gumbo Ya Ya from Culinaria United States |
Tempeh In Cardamon Yogurt Sauce from usenet |
| Gypsy Stew from The Complete Spanish Cookbook |
Tempeh Tacos from vegetariana |
| Gyro Sandwiches from Searchable Online Archive of Recipes (Karen Mintzias) |
Tempeh Teriyaki from 366 Ways to Cook Tofu |
| Habichuelas Blancas Con Calibaza Y Menta from Recipes From La Isla - Rosado |
Tempered Chicken Curry from Fire and Spice by Heather Jansz Balasuriya |
| Habichuelas Rojas Guisadas En Vino Tinto from Recipes From La Isla - Rosado |
Tempura from New International Fondue Cookbook |
| Habichuelas Rositas from Recipes From La Isla - Rosado |
Ten Thousand Mixture Soup (Laksa) from The Exotic Kitchens of Malaysia by Copeland Marks |
| Haddock With Mustard Crumbs (Massachusetts) from Sarah Leah Chase's Cold-Weather Cooking |
Ten variety freid rice from The Complete Hot and Spicy Cookbook by Emma Callery |
| Haiduski Kebab (Mutton With Mushrooms) from The Balkan Cookbook by Inge Kramarz |
Tender Pear Cake from Louisiana Tastes by Paul Prudhomme |
| Haitian Rice And Beans from The South American Cookbook by Cora, Rose and Bob Brown |
Tequila Chicken With Fettucine from unknown |
| Halaszle Vegyes Halbol (Fish Soup) from Culinaria Hungary |
Tex Mex Pizza from Better Homes |
| Halibut With Cranberry Orange Sauce (Washington) from Culinaria United States |
Texas Sauce from Barbecuing and Grilling |
| Ham And Belgian Endive Tart from Everybody Eats Well In Belgium |
Thai Cashew Chicken from Real Thai |
| Ham And Pepper With Noodles from unknown |
Thai Cauliflower And Beef Stir Fry from Sun-Drenched Cuisine by Marlena Spieler |
| Ham And Potato Balls from Wonderful, Wonderful Danish Cooking by Jensen |
Thai Chicken And Basil With Mint from Hot and Spicy by Marlena Spieler |
| Ham And Tomato Sauce from The Complete Spanish Cookbook |
Thai Chicken Salad from Betty Crockers New International Cookbook |
| Ham Baked In Wine from Wonderful, Wonderful Danish Cooking by Jensen |
Thai Chicken With Basil from unknown |
| Ham Empanadas (Venezuela) from The Art of South American Cooking |
Thai Crisp Fried Noodles (Mee Krob) from The Original Thai Cookbook by Jennifer Brennan |
| Ham Hock And Cabbage Soup from Emeril Lagasse |
Thai Curry Paste (Red) from Classic Thai Cuisine |
| Handfasting Cake (Scotland) from Kitchen Witch's Cookbook |
Thai Grilled Mushrooms from |
