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    Great for potlucks! You can even make these in mini muffin tins to make them kid-sized! Use your favourite pizza toppings for the filling. For another savoury tart recipe try Cheeseburger Tarts recipe#60239. These freeze well.

    Recipe #168301

    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 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

    This sauce (adapted from a recipe by Nick Kindelsperger at Serious Eats ) is reminiscent of puttanesca, but with the sweet and nutty addition of raisins and pignoli.

    Recipe #459999

    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

    This looks and sounds fussy; the burrata, asparagus and pignoli can be a bit pricy, but make this relatively budget-friendly dish look much more expensive-looking than it really is. This recipe is adapted from a reprint by Caroline Russock at Serious Eats; it is originally from _In the Small Kitchen_ by Cara Eisenpress and Phoebe Lapine.

    Recipe #459701

    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

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

    Recipe #454458

    This nut butter should be green, lightly sweet, and very delicious. You can add more or less honey to suit your taste (start with 1/4 cup and adjust), and more or less salt. Adapted from a recipe at Serious Eats.

    Recipe #451430

    Alton Brown's (the Good Eats guy!) Granola! Good over yogurt!

    Recipe #84063

    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

    The sweetness of kettle corn with the smoky saltiness of bacon - can it get any better? Adapted from a recipe at Brown-Eyed Baker.

    Recipe #446876

    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

    Lightly spiced and redolent of pumpkin and apples, this is a perfect fall accompaniment for toast or pancakes. If using a whole pumpkin, it should be no more than 2 pounds for this quantity; if larger, scale up the sweeteners and spices. Adapted from recipes by Kumiko Mitarai at Serious Eats.

    Recipe #439755

    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

    6 Reviews |  By Jezski

    When you're not in the mood to cook, this is THE recipe. Not a sandwich-no bread; not a quiche; not a pie-no crust; just good, plain and fast to do. And only one dirty bowl. Just be SURE to grease the pie plate VERY well. This also lends itself to any number of additions. A great lunch. Or, on the side, a few slices of tomatoes or a small salad and Voila! Dinner! From my collection of really "Olde" recipes.

    Recipe #384667

    A simple marinade for any meat - chicken, beef, pork, shrimp. Adjust marinating time for the type and size of the meat. Adapted from a recipe by Sunedan at

    Recipe #388693

    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

    Adapted from _Gale Gand's Brunch!_ as reprinted by Ed Levine at Serious Eats.

    Recipe #369957

    Adapted from a recipe by Kerry Saretsky at Serious Eats. She adapts the nachos concept, using the flavors of loaded baked potatoes. Use a good, sturdy, thick-cut kettle-cooked potato chip for this.

    Recipe #369917

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