• jeremy_tqoi1c on March 01, 2026

  Christian’s Y Moros… a family favorite for many years!

• SULibraries on October 17, 2025

  641.59 L954 1994 CJ (2 copies)

Notes about Recipes in this book

• Swedish pancakes

  • stockholm28 on January 20, 2014

    Basic Swedish pancake recipe.

• Brazilian onion bites

  • elizabeth_lf73mu on February 14, 2026

    These are deceptively simple but delicious.

  • Kinhawaii on March 02, 2026

    Very tasty, I ate too many.

• Mediterranean spiced olives

  • JKDLady on January 05, 2013

    These were just okay. Nothing to write home about, but it could be because I made two other marinated olive recipes that had more bold flavors and had a better look.

• Nordic cobb salad

  • Kinhawaii on January 14, 2024

    We slightly varied the veggies & tossed in some chopped dill but we enjoyed the salad with its blue cheese dressing.

• Malay oxtail soup

  • JKDLady on October 18, 2015

    This was good, but I really don't think it was worth the two day effort. There is a note in the recipe that says "Because the flavor is very rich, I recommend small servings." I guess I was expecting something terrific. It was good, but...

• Apple-pineapple raita

  • Deborah on February 01, 2010

    I serve this a lot with spicy curry dishes -- delicious and cooling!

• Chilean quinoa tabouleh

  • anya_sf on February 10, 2021

    I made several changes, so my rating might not be totally fair, but think it was still true to the spirit of the recipe. I just cooked 1 cup quinoa, used frozen corn, omitted the garlic, used 4 Tbsp each lime juice (instead of lemon) and oil (and could've just used 3), 2 avocados, grape tomatoes instead of plum. I liked this ratio of quinoa to other ingredients better, I think, than the original with much more quinoa. We enjoyed this as a side dish with salmon.

• Calypso beans and rice

  • bloncosky on October 20, 2010

    This dish is good but watch the salt level. It makes a better side dish because of the varied and strong flavors. I would have it with grilled beef or some other such hearty meat.

• Spanish bell pepper, tomato, and olive pasta

  • Kinhawaii on October 15, 2025

    This was different & delicious. Did use way less anchovy & fresh tomatoes. Will make again.

• Hong Kong pork chops

  • hillsboroks on May 03, 2024

    This dish fairly easy with amazing flavor. Next time I would brown the chops without the honey and sesame oil mixture and just brush it on at the end. The chops looked burned and I think it was because of the honey. My husband raved about this dish even with the extra dark exterior.

• Spiced Peloponnesian lamb shanks

  • hillsboroks on March 11, 2014

    This is one of our all-time favorite recipes for lamb shanks. Besides having a fabulous sounding name it is lovely to eat. I made it for the first time about 15 years ago in desperation when I was home for a day with a freezer full of lamb shanks, a house full of visiting young nephews and my son gone with my car so I couldn't run to the store. Luckily I found this recipe and had everything I needed on hand. Once it is in the oven the aroma is heavenly. I managed to please 3 grade school boys, my husband, my teenage son and daughter and my son's friend who normally only ate pizza or cheeseburgers with this dish. I served it with rice pilaf and a carrot salad from the same cookbook. Of course only my family knew we were eating lamb but when it was all gone the visitors were pleasantly surprised at how good lamb was. It is easy enough to do for a family dinner but sophisticated enough to make it for a company dinner also. My husband requests it frequently.

• Patitsio

  • ellabee on January 17, 2016

    p.338. Lighter, deconstructed version: brisket braised in a tomato-cinnamon-orange sauce, served over penne or ziti and topped with grated cheese (can sub Kasseri, Emmental, or other semihard cheese). Indexing: categories should include 'Pasta, doughs and sauces'.

• Granny Reesman's stuffed cabbage

  • jenniesb on December 18, 2014

    I discovered this recipe in my 20's and have been making it for years. My family asks for it all the time and it gets rave reviews whenever I bring it somewhere. I've subbed rice for the barley, and ground turkey for the beef. You really can't go wrong. Definitely a keeper!

• Scottish shortbread

  • hillsboroks on February 25, 2025

    These shortbread cookies are so easy to make and turn out so delicious. I made them in an 11” tart pan with a removable bottom instead of two 8” pie pans. After pressing the dough gently into the pan with my hands I used a trick from another recipe where I used the bottom of an identical second 11” tart pan to evenly press the dough into the tart pan. I did butter the tart pan first and then refrigerated the dough for 30 minutes before baking as recommended in other recipes I read. The first batch was done perfectly after 30 minutes in the oven. For my second batch I substituted 1/2 cup almond flour for regular flour and added 1/4 teaspoon almond flavoring to the butter and sugar. Next time I would add 1/2 teaspoon almond flavoring.