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    From Mom's recipes. Smear this wet rub on beef roasts, pork roasts, or chicken before dry roasting.

    Recipe #329118

    I don't remember which episode this came from.

    Recipe #321343

    This is a delicious way to start the day. This is a low GI recipe so great for those trying to eat healthy or for diabetics. I love to use braeburn apples but you can use any baking apple you like.

    Recipe #252497

    For beef, pork, or chicken. Marinate at least 6 hours, up to 72. Enough for 1 to 1 1/2 lbs of meat. Ponzu is a soy sauce flavored with a Japanese citrus juice called yuzu; you can substitute plain soy sauce. Mirin is a sweetened Japanese rice wine; you can substitute sake or dry sherry.

    Recipe #322547

    This is a wonderful lemon-flavored pesto. This was my first taste of pesto and I've never gone back! Update as of 2/13/04 I'm glad that you all like this. I freeze this now and keep it on hand for my spaghetti sauce or others sauces. It freezes great!

    Recipe #8650

    Makes a very tender, tasty steak. Great on New York strip steaks. Marinate 2-8 hours. Adapted from a recipe by Russ4433 on

    Recipe #322106

    These are supposed to evoke the flavors of an Old-Fashioned (sugar, bitters, and bourbon, garnished with a maraschino cherry). Adapted from a recipe at Serious Eats.

    Recipe #486153

    This is a quick and easy meal, that my whole family loves! If you like Pizza you will love this! This is great for an evening meal served with a salad or can even be used as an appetizer!

    Recipe #44289

    Char Siu properly refers to roasted pork which has been marinated in this sauce... but this is the base flavor. Most Chinese restaurants add red food coloring to give the meat its characteristic hue, but it's entirely optional. Marinate any cut of pork in this sauce before grilling or roasting, and pass more sauce on the side. Adapted from a recipe by Joshua Bousel at Serious Eats.

    Recipe #459993

    Adapted from a recipe by Michele Humes at Serious Eats. She says, "Use your favorite chili sauce—preferably one with a thicker consistency, such as Sriracha, as a runnier sauce will thin out your aïoli. You can also use cayenne pepper, but the aïoli will be paler in color."

    Recipe #367039

    This is a very quick, very simple sauce from Argentina, traditionally served with grilled beef. If you don't have fresh oregano, it's better to leave it out than to use dried, which will ruin the texture of the sauce. Since this is a fresh, uncooked, simple sauce, use the very best quality olive oil and vinegar you can afford.

    Recipe #458845

    An Argentinian sauce/marinade. Especially good with grilled meats like steak. Adapted from a recipe by Ty Robbins on

    Recipe #322105

    From a recipe by Michele Humes at Serious Eats. This recipe uses recipe #367037, recipe #367040 and recipe #367039. _Mantou_, or Chinese steamed buns, can be found in the freezer section of most Asian grocery stores. You can also add kimchi to the sandwich as an optional condiment (RZ doesn't recognize it as an ingredient).

    Recipe #367188

    From Cook's Illustrated Online.

    Recipe #344443

    Oatmeal with the taste of Cinnabon! And a lot lighter in calories (a classic Cinnabon weighs in at a whopping 730 calories!). Adapted from a recipe at Thought 4 Food

    Recipe #395749

    This delicious popcorn can be made easily. Adapted from a recipe at

    Recipe #454458

    Homemade mustard is very easy, and really delicious! This combination of sweet, tart, bitter (from the cranberries) and spicy is really outstanding. Adapted from a recipe by Lucy Baker at Serious Eats.

    Recipe #442247

    Adapted from a recipe by ad6faith on Be sure the artichokes and pimentos are drained really well to keep the dip from being watery. Perfect for parties or holiday dinners. Serve with baguette slices, ciabatta bread, crackers, or veggies (it's a little too thick for the average potato chip).

    Recipe #323419

    MUCH better than the Lipton packaged mix. Use yellow onions for this (red onions get a muddy green-brown color when cooked, and sweet onions lack the sulfur-containing compounds that generate flavor). Uses a rapid-browning technique (add a bit of sugar to jumpstart the caramelization, a pinch of baking soda to deepen the browning, and use higher-than-usual heat with frequent deglazing to prevent burning). Times listed do not include refrigerator time before serving. Adapted from a recipe by J. Kenji Lopez-Alt at Serious Eats.

    Recipe #447001

    All the flavors of classic French onion soup, wrapped in a wonton skin. Adapted from a recipe by Kerry Saretsky at Serious Eats. If you can't find Gruyère, substitute Comté, Emmenthaler or even American-made Swiss. You can use any 3 largish onions. You can see a photo example of beggar's purses here:

    Recipe #366497

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