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    You are in: Home / Cookbooks / Gotta try soon
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    127 recipes in

    Gotta try soon

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    From Melissa Perello, executive chef at Fifth Floor Restaurant in San Francisco.

    Recipe #287926

    I had some almond flour (labeled as almond flour/meal) that I wanted to try, but I couldn't find a recipe that was really what I wanted, so I whipped this up patching a bunch of recipes together. Surprisingly, these came out great! If you don't have any almond flour, substitute regular flour. I had some ground nut/sugar/cardamom topping hanging around that I used, but feel free to leave the top bare or add the optional crunch topping listed below.

    Recipe #323366

    This apple bread recipe is from Puffin Inn in Ogunquit, Maine

    Recipe #20549

    4 Reviews |  By Redsie

    From Jean Pare.

    Recipe #264701

    This is a recipe from an old Company's Coming recipe book of my mom's. It is so simple, uses up bruised apples, and tastes great. *Note* It is not a typo, it really is 1 tablespoon of baking powder.

    Recipe #103400

    Easy dish to accompany steaks, burgers, chops, ribs, etc. on the grill.

    Recipe #222054

    6 Reviews |  By Geema

    The combination of fresh asparagus and crunchy, salty cashews is a winner. As a side vegetable it goes well with simple grilled fish, pork, and poultry. Or, I've just sauteed some cubed, boneless chicken breasts to the skillet before adding the asparagus. It's delicious either way.

    Recipe #63469

    24 Reviews |  By Marie

    Easy and so delicious!

    Recipe #70115

    9 Reviews |  By Meghan

    These are a more adult version of chicken nuggets that are really easy to make, lower in fat than the traditional style nuggets, and classy enough to serve to company. Great with any dipping sauces.

    Recipe #220289

    A real easy meal that won't take up much of your time making, but will feed 10 hungry people!

    Recipe #111116

    From Donna Hay's "Flavours"

    Recipe #90485

    A good way to use up those old bananas. I use frozens ones in my breads.

    Recipe #91199

    you will never go back to plain old banana bread again!

    Recipe #412305

    From Barefoot Contessa Family Style cookbook.

    Recipe #208432

    Wonderful Texas beef brisket rub. A Sufficient amount for a 5-6 pound brisket. I adopted this recipe in September, 2006. I have used it several times and it's wonderful.

    Recipe #79233

    Recently I took a cooking class at Sur La Table in Connecticut, with my mom and niece. One of the recipes we made was this. Boy was it so good. Hope you enjoy it as much as we did.

    Recipe #321894

    I put the dry ingredients into baggies and store several baggies in the cupboard. All I have to do in the morning is add the wet ingredients and bake while I am doing my animal chores and I have an amazingly filling breakfast.

    Recipe #158087

    This healthy bread is moist and bursting with fresh blueberries. Wonderful for breakfast or an anytime of the day snack.

    Recipe #124789

    From Emeril Lagasse Emeril Live show, this has gotten great reviews! This is served at the Marley Cafe in Orlando, Florida. This is traditionally served with cucumber sauce and yucca fries(you can sub french fries). I have given the recipe for the sauce. Prep time includes marinating overnight. This is also popular in Florida.

    Recipe #231658

    From epicurious.com: Bilko's spice mix is a closely guarded secret, but Donna King, the restaurants cook, shared with us its fundamental ingredients as well as the basic technique — a long marination, at least 24 hours. This results in some of the juiciest chicken we've ever eaten. The chicken must also rest five or ten minutes after being dredged in the seasoned flour to, as King told us, "get doughy." The Bon Ton recipe calls for Ac'cent (monosodium glutamate) in both the marinade and the dredging mixture. We tested it with and without, and the chicken mainly tasted saltier with the Ac'cent, which some people preferred. The formula for this amazing dish dates back to the 1950s and a restaurant in Henderson known as The Colonel’s Lair. It was a favorite haunt of local high school students and it was run by a man named Bill Koch, whom the kids called Bilko because that’s the way he pronounced it. All who remember The Colonel’s Lair agree that Bilko made the best fried chicken anywhere. In the state where Harland Sanders began a fried-chicken empire based on the secret recipe he used in the kitchen of his service station/café, such judgments are not made lightly. Bilko is gone, but Bon Ton proprietor George Markham and his former cook, Donna King, managed to get the recipe for the amazing chicken; and now it is served every day

    Recipe #321814

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