Recipes rated by Mary Shaldibina

	Leg of Lamb with Moroccan Seasonings by John Spottiswood This was a wonderful leg of lamb that I cooked for a Holiday gathering this year. I took a base recipe for Moroccan Roast Lamb from one of my favorite cookbooks - Recipes from Morocco by Sufo. I then added roast potatoes and created a gravy from the drippings. It couldn't have come out much better. Everyone raved about it. I used…	8 votes 4 reviews 5 comments 10312 views
	Tagine of Beef and Sweet Potatoes by John Spottiswood This is an amazing tagine/stew. The flavor is just amazing. It's not as spicy or as powerful as many Moroccan tagines, but it is wonderful.	7 votes 3 reviews 6 comments 4363 views
	Thai Short Ribs by Nancy Miyasaki If you've had Korean short ribs, and loved them, you should definitely give these Thai short ribs a try! Short ribs, the flavorful, fatty cuts from the ends of the rib bones, may be my favorite red meat. Get the shorter, English cut short ribs if you can. The sauce is a classic Thai combination of hot, sour, salty, and sweet. A…	17 votes 9 reviews 2 comments 28991 views
	Chocolate Salami by Marina K A unique russian dessert	5 votes 3 reviews 3 comments 31718 views
	Salmon with Indian Spices, poached in oil by John Spottiswood I love salmon and am always looking for creative ways to make it. This is the first time I've tried it with Indian spices and poached in oil (adapted from a recipe in Fine Cooking). Honestly, I thought it was just fabulous. The spices and the cooking method combined made it one of the best salmon dishes I have had. It is amazingly…	16 votes 9 reviews 5 comments 14681 views
	Roasted Asparagus and Parmesan by Nancy Miyasaki This is a simple and delicious Italian recipe adapted from the Barefoot Contessa. We leave out the egg and sometimes the lemon (depends on what you are serving this with).	5 votes 2 reviews 1 comment 11461 views
	Praline Semifreddo by Angie The second recipe is Praline Semifreddo adapted from Jamie Oliver’s earliest cookbook, The Naked Chef. Semifreddo (or half cold) class of semi frozen desserts are loved by folks all over the world and it’s certainly one of my all time favorites too. The best part about making Semifreddo is that you do not need an ice-cream maker to…	2 votes 1 review 1165 views
	Salmon with Herb Butter over Lentils by Nancy Miyasaki This is a really fantastic combination. The lentil dish could complement just about any fish wonderfully, but it goes especially well with this salmon. You won't be disappointed!	8 votes 4 reviews 5001 views
	Potato and Sweet Potato au Gratin with Herbs by Nancy Miyasaki This is not the lightest recipe I've made, but it's a real treat when you are having guests and want to splurge. I love the flavor and color combination of the sweet and gold potatoes. It's a wonderful twist on a classic French standby.	7 votes 3 reviews 12951 views
	Oxtail Stew from the new BloggerAid-CFF Cookbook! by girlichef (Not published) "It is no secret that the world is facing a global food crisis... In 2009, BloggerAid-Changing the Face of Famine (BA-CFF) was born from a vision that ordinary people cn achieve extraordinary results... We understood immediately that food bloggers could best relate to a cookbook." ~excerpts from the Preface to the BA-CFF CookbookThe…	3 votes 910 views

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