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    You are in: Home / Cookbooks / I'm Ready for My Closeup
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    363 recipes in

    I'm Ready for My Closeup

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    For use in recipes that call for Asian fish sauce. Adapted from Cook's Illustrated Magazine, March/April 2013.

    Recipe #499905

    This is posted in response to a request. Adapted from http://recetasdepanesymuchomas.blogspot.com/2011/04/pan-chuta.html and translated by the wonderful Jostlori. I am including both US and Metric measurements. The name means "Pulled Bread." If you have trouble finding Chirimoya extract, you can get it here: http://www.silvercloudestates.com/product/Chirimoya-Cherimoya-Extract-Flavor-Flavoring-Natural-751.aspx .I'm not sure how much this makes, so I'm just guessing at the number of servings. Prep time includes rising time.

    Recipe #498476

    Very easy--you don't even need a mixer. Prep time includes chilling time.

    Recipe #490194

    Serve this as a cooling contrast to curry or other spicy dishes. Adapted from The New York Times Cookbook. Although the book suggests substituting 1 teaspoon ground ginger for the fresh, I don't recommend this, as the taste will be completely different. Cook time includes chilling time.

    Recipe #490171

    Serve with barbecued foods. Adapted from The New York Times Cookbook. Cook time is chilling time.

    Recipe #490174

    Adapted from The Complete Round the World Meat Cookbook. You can also make this with round. Water can be substituted for beef broth.

    Recipe #489915

    Adapted from The Complete Round the World Meat Cookbook. I think you could probably omit pouring the oil over the top, unless it looks terribly dry.

    Recipe #489913

    Adapted from The Complete Round the World Meat Cookbook.

    Recipe #489914

    Adapted from Gourmet Magazine, December 1979. The recipe is credited to a reader, John Lynch-Staunton, who says that his father was served a similar dish on Prince Edward Island during WWII.

    Recipe #488884

    This is another recipe for "green" borscht; that is, borscht made without beets. Adapted from The Complete Round the World Meat Cookbook.

    Recipe #488811

    Adapted from Mexican Family Cooking. This is best if the vegetables are chilled.

    Recipe #488397

    Not all Mexican food is spicy hot. This ceviche contains mayonnaise and is not very tart. Adapted from Mexican Family Cooking. Be sure the cilantro is completely dry before you measure it; if it is wet it will pack down and you'll get far too much.

    Recipe #487529

    This quick bread has a biscuit base with a cheesy topping. Adapted from 240 Delicious Ideas from French's. There is no publication date on this book, so if anyone knows when it came out, please let me know.

    Recipe #487284

    Alan King, with assistance from Mimi Sheraton. Adapted from Is Salami and Eggs Better Than Sex? (Answer will be given upon request! :) ) I've estimated some of the ingredients and cooking times. Alan King says this is one serving, but it's pretty big, and I think it could easily serve two.

    Recipe #487266

    Adapted from Classic Canadian Cooking. Feel free to add more basil!

    Recipe #479486

    As served at the Black Dog Village Pub and Bistro in Bayfield, Ontario. This can be a vegetarian main dish, or a side for roast beef. Adapted from 300 Best Potato Recipes. Use Grana Padano cheese instead of the parmesan if you can get it.

    Recipe #479474

    Recipe #479476

    As served at the Black Dog Village Pub and Bistro, Bayfield, Ontario. Adapted from 300 Best Potato Recipes. I don't think this needs any salt, but use your own judgment.

    Recipe #479473

    This is very similar to a type of pie my grandmother used to make. She never put sour cream in it. I don't remember if she added orange juice or not. Adapted from Classic Canadian Cooking. You can use pre-made pie crust; I won't tell!

    Recipe #479478

    Adapted from Kosher By Design.

    Recipe #479512

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