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    Recipe #500934

    America's Test Kitchen

    Recipe #500935

    Recipe #500937

    Recipe #510344

    Recipe #510345

    In ‘Pasta Revolution’ by ATK

    Recipe #510346

    Recipe #510377

    Recipe #510378

    I served this over butter lettuce, cherry tomatoes, fresh mozarella cheese and crasins. Yummy!!!

    Recipe #498064

    Another, simpler version of their Split Pea and Ham soup using a ham steak and bacon. Excellentl flavour!

    Recipe #498556

    From the August 3013 magazine. When checking the eggs for doneness, lift the lid just a crack to prevent loss of steam should they need further cooking. When cooked, the thin layer of white surrounding the yolk will turn opaque, but the yolk should remain runny. To cook two eggs, use a 8 - 9" non-stick skillet and half the amounts of oil and butter. You can use this method with extra large or jumbo eggs without altering the timing

    Recipe #502009

    This is a superb, versatile, 3-in-1 cheesecake recipe that the Cook's Illustrated people developed which produces three different textures depending on how it is prepared: Rich and Creamy, Light and Airy, and Dense and Firm. One is like a custard, another like a soufflé, and the last like a New York cheesecake. The water bath technique requires a bit of practice and finesse to pull off, but the results are well worth the extra effort. As with any recipe, use the best and freshest ingredients you can find for best results. Recommended: Philadelphia cream cheese, a high quality Madagascar Bourbon vanilla extract such as Nielsen-Massey, fresh eggs, dairy, and lemons. The cheesecake doesn't need a topping. This recipe appeared in "Cheesecake: One Recipe, Three Textures," in the September 1995 issue of Cook's Illustrated; I've made a couple minor changes to it. Cooking time does not include 6+ hours of cooling. You are going to love this.

    Recipe #504055

    2 Reviews |  By xtine

    This technique produces a light, flaky crust. The secret is vodka.

    Recipe #509558

    A thin-crusted pizza done like an Italian Grandma used to make. Different that the average pizza, thinner and crisper than a Sicilian pie, you are going to love this quick, simple recipe. From America's Test Kitchens.

    Recipe #508517

    Entered for safekeeping, from The American Test Kitchen's Cooking School Cookbook, produces roast beef with pan gravy. Uses Dutch oven, blender. The small amount of liquid lets the meat brown over the long cooking time. In this recipe, the cooked vegetables will be strained and blended into luscious gravy. The Root Vegetable Variation will add 30 minutes to 1 hour to the cooking time.

    Recipe #509694

    Entered for safekeeping from The America's Test Kitchen Cooking School Cookbook.

    Recipe #509713

    THE crunchiest crust, covered in a sweet-hot honey glaze. Crunch, glaze and juicy chicken in every bite - guaranteed! One of America's Test Kitchen's best.

    Recipe #507807

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