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    You are in: Home / Cookbooks / Daniel's Cookbook
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    15 recipes in

    Daniel's Cookbook


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    6 Reviews |  By Bev

    This recipe was taken from the Paris Collector's Edition of Gourmet, March 2001. I have not tried this yet, but thought I would share it here because it looks so good!

    Recipe #46359

    This is a great recipe. Easy to make and delicious. I tried it at a party and really enjoyed it. This recipe is so simple I am embarassed to even post it.

    Recipe #107973

    Mom found this recipe years and years ago. It is now a staple at every family gathering. Quick and easy, almost foolproof and once tried, spinach haters will rave.

    Recipe #88732

    These are your standard traditional English roasties. IMO there is an art to making these, at least the perfect golden crispy kind that I grew up with. The trick is to give 'em a good shake in a colander after par-boiling to rough up the edges of the potatoes. Then once roasting; position spaced apart, turning only once or twice and basting in the hot oil every so often. If you don't manage the crispy texture (which you will, if you do the above!), they'll still taste excellent. You can't go wrong. I sometimes like to sprinkle rosemary/paprika/thyme or even a little garlic on top of mine for extra flavour.

    Recipe #109070

    Raise the lowly cabbage to something extraordinary! This technique of sautéing brings out a wonderful sweetness you never knew existed in cabbage. You can add different spices to this recipe: curry, caraway seeds, or hot pepper sauce are just suggestions. But try it plain first! Adapted from The Low-Carb Cookbook by Fran McCullough

    Recipe #83524

    We have a Japanese girl, Tomoko, living with us, and tonight she and I cooked a Japanese dinner for us and her friends. She phoned her mum,Toshiko, in Japan for this, as it's her favourite recipe, and I wanted to share it here. It's simple and so good, and Tomoko, who is only 16, did such a good job of cooking this, then translating the recipe to English for me. *The liquid will thicken to a glaze if you are patient. It just takes a bit of time. If you feel your chicken is cooked (and going to overcook) remove it before going on to reduce the liquid. Same thing, if you must use breast meat, remove it (so it doesn't dry out) and continue reducing the liquid . If you do it this way rather than thickening with cornstarch you will get a richer glaze and not need to add stock or broth instead of the water. It just takes patience. AND NOTE: A glaze is sticky and coats the meat, this is NOT a sauce.

    Recipe #68955

    These are VERY good. Could be used as appetizers or dinner course. Goes great with rice pilaf.

    Recipe #17658

    I've chosen to submit this recipe because the recipes found on this website for loosemeats, and on other websites, are not the original recipe. The loosemeat was created in 1924 at Ye Old Tavern-now Gus' Family Restaurant on 14th and Jackson St. in Sioux City, Iowa. Nowadays you will find the original sandwich served at Bob's Drive Inn on Hwy 75, LeMars, Iowa just a mile or so out of Sioux City, at The Tastee Inn and Out, on Gordon Drive and at Miles Inn on Leech Ave. among others. If you see a recipe for loosemeats that contains tomato juice-run! A loosemeat is a sloppy joe without the slop-so stay away from anything tomato-ey please! These little sandwiches are great for football parties, slumber parties, with a cold beer on a sunny summer day, or just anytime you want a real taste of Americana cooking that takes just a few minutes with very little cleanup. These are typical Iowa tavern fare. I loved these sandwiches so much when I was a kid and one day I ran into my Grandma's tavern and asked for my usual "tavern". They always came served with a thin sheet of restaurant paper under them. I was so eager I ate my sandwich half way gone before I realized I was eating the paper too:-) After cooking these in the kitchen they were transferred to a portable steamer. This is the original recipe for the little dudes that were served in the Midwest. I cannot account for changes or differences in flavor for other regions of the country, east or west. I learned to make my Grandma's version when I came to spend summers with her in Sioux City between 1958-65. She's the reason I've become a diehard foodie, a "from scratch" cook. My Grandma was a fearless woman who wasn't afraid to tread in unfamiliar waters. In so many ways food brings people together. I had no idea these little sandwiches would be so loved and bring such happiness to people. I've been so touched by the messages I've received from folks who've tried this recipe and then shared their memories w/me! Thanks!! And thank you Recipezaar for creating a place for us to come together and share with each other!

    Recipe #87075

    3 Reviews |  By Gina*S

    I was dying for a sweet sauce and craving curry, so I threw this together. My family swooned over it! We poured it over Jasmine rice and stir-fried vegetables. Yummy! It is adaptable for any cut of chicken cooked with any method. It's the last part of the cooking that counts!!

    Recipe #88337

    A football weekend/cold weather family favorite.

    Recipe #26001

    1 Reviews |  By ms_bold

    I adopted this recipe and prepared these with rice and veggies for complete meal. We loved the flavor of the sauce, and found that it didn't need the pinch of sugar. In the future, we would add some chicken broth with the beer to make more sauce for our rice, noodles or other side dishes. The original chef wrote: "I found the recipe years ago in one of my cookbooks. The original requires equal parts of sherry and chicken stock. Since I had neither and love the taste of beer when cooking pork, I just added it instead plus a pinch of sugar. YUMM"

    Recipe #102748

    Very tasty enchiladas and a great way to use up three-quarters of a pound of chicken or half-used can of black beans. My husband, who is quite vocal about his disdain of chicken, gets real quiet and goes back for seconds whenever I make these!

    Recipe #170321

    When I first read the words "Cheeseburger Soup" on the menu of our local deli - my thought was YUCK! This was the special every Friday! Well one Friday I decided to broaden my taste buds and give it a try! It was sooooo good! Being the cook that I am, I just knew I could make this on my own. So here is my version and If I do say so myself - "it's better than the deli's" but shhhh....don't tell them!!!!!

    Recipe #44294

    2 Reviews |  By Gina*S

    My friend made this for me one night, and Oh My Goodness!! Melt in your mouth! Cooking time does not include marinade time. I just made this for my family the other day, and we all thought we'd died and gone to heaven. Even plain yellow mustard will do the trick. Don't let the Stats fool you, they are no worse than other ribs.

    Recipe #87691

    14 Reviews |  By Gina*S

    This is a tasty breakfast/snack item that can be put together in minutes! It was my daughters (Tia) favorite breakfast when she was little. She now makes it for her kids, and enjoys it still.

    Recipe #88010


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