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Bread Crumbs Crusted Lamb

Bread Crumbs Crusted Lamb

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  When I want to impress my guests I roast a leg of lamb. Yes, it is less convenient in many ways (longer cooking time, slicing, etc) but the leg looks so gorgeous on the table. Most of the time I still use boneless lamb: […]

Cream of Watercress Soup

Cream of Watercress Soup

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  I am thinking about spring more often at the end of February. I am thinking about fresh spring recipes. The Cream of Watercress Soup is one of them. Watercress is widely used for cooking in Europe, USA, Middle East and Central Asia. Nowadays its […]

Chicken Pasta Primavera

Chicken Pasta Primavera

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   This Chicken Pasta Primavera is a natural evolution of one of my favorite pasta dishes, a wonderful spring-and-summer Pasta Primavera. To be honest, I am cooking Pasta Primavera not just in spring and summer, but all year around. Indeed, this pasta could be made […]

Beef and Lentil Stew with Mushrooms or Vegetarian Lentil Stew

Beef and Lentil Stew with Mushrooms or Vegetarian Lentil Stew

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  In fact, any kind of stew I consider to be an autumn-winter dish, but it is rainy and cold in Chicago today. So I prepared a wonderful, hearty beef and lentil stew. I put ‘beef’ in the title of the recipe, but actually lamb, […]

Lime Marinated Flank Steak

Lime Marinated Flank Steak

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  For this recipe a rib eye steak, strip steak or a tri-tip will work as well as a flank steak. Although the flank steak is considered low-cost meat, I disagree with this. Still, the price difference between flank steak, rib eye steak, and a […]

Asparagus Soup

Asparagus Soup

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  I really like the simplicity and elegance of this wonderful soup. The pleasant to the taste soup is very delicious either cold or hot. In small ramekins, it could be served as a great starter; in bowls, with rustic bread or croutons – as […]