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    You are in: Home / Cookbooks / My Signature Recipes
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    29 recipes in

    My Signature Recipes

    [Cover photo by NimrodCook.] By which I mean recipes that--among people who I have cooked for--have proved especially popular and are requested by family and friends. (The salmon log is actually a recipe of my sister's which I've appropriated--repeatedly. Similarly, the hot chicken salad, parmesan acorn squash and oven pork chops I inherited from my mother.)
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    A yummy cheese appetizer for fans of pumpernickel bread. If you can't find the cocktail size loaves of pumpernickel (slices about the same dimensions as a cracker), just use regular pumpernickel bread and cut the slices into quarters. Number of servings assumes you use about 1 whole loaf, but you can make however many or however few you want. Sometimes I sprinkle with a little dill in place of the chives or use dill havarti. Amounts are approximate.

    Recipe #103341

    Stuffed grape leaves with egg-lemon sauce, a Greek dish. Can be used as a main dish, side dish or appetizers. Love this for dinner parties, showers, etc. If you like, you can also serve the dolmadakia cold later on without the sauce. However, do not serve the sauce cold and don't reheat the sauce. I have on occasion added 1/4 c raisins or 2 Tbs minced black olives to the stuffing. Number of servings is a guess, because how many dolmadakia are in a serving depends on the circumstances (main dish, side dish or appetizer). UPDATE: NOTE ON PAN: Although I've used a Pyrex pan on an electric stove over low heat with success, there have recently been at least anecdotal reports that suggest this not be the safest method, and it may be safer to stick with a metal pan. I nowadays use a decorative oval copper pan I have.

    Recipe #94038

    Very very good,especially if you like tarragon. Serve as a dip with a raw veggie tray or as a sauce on cooked vegetables as a side dish.

    Recipe #100471

    Heavenly. Great for a dinner party for somebody you really want to impress!

    Recipe #99209

    This is a filling for a 4-egg omelet or two 2-egg omelets for when you're having breakfast, brunch or dinner with somebody special. The combination of wine, cream & the delicate taste of Gruyere cheese makes it rich and delicious. The recipe can be doubled.

    Recipe #91223

    I've made this sausage lasagna a number of times for guests and it was always a hit. I've also made it with just ground beef, but it's better with the beef and sausage mixed. You can also substitute 1-1/2 tsp each oregano and basil for the 1 Tbs basil in the recipe.

    Recipe #90590

    Salmon is my number one favorite "meat" so I'm always looking for a variety of ways to cook it. Here is another of several ways I like to prepare it. (I only make this with REAL maple syrup, so can't vouch for the results if you substitute.)

    Recipe #102139

    The recipe my mom always made. The mustard-brown sugar sauce it cooks in makes it still the best I've ever tasted.

    Recipe #90434

    The "crust" of this pizza is actually hamburger rather than dough. Sure cuts down on the carbs!

    Recipe #93078

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