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    You are in: Home / Cookbooks / Miscellaneous
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    55 recipes in

    Miscellaneous

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    from "Master Class at Johnson & Wales", episode "Cooking with Peanut Butter" (2006). Serve with beef satay.

    Recipe #327736

    from "Master Class at Johnson & Wales", episode "Cooking with Peanut Butter" (2006). Serve with crudites.

    Recipe #327731

    I used this mix tonight on a couple of Cornish hens...YUM!!

    Recipe #61579

    Recipe #327480

    The rolling and twisting creates layers of dough with scallion sandwiched inside. It is absolutely necessary to create the proper texture. These are very thin, crispy on the edges, and slightly chewy in the center.

    Recipe #327403

    Definatly not your normal pancake, they are more like tortillas. Prep time includes resting time.

    Recipe #309092

    Need preserved lemons for a Moroccan recipe? Here's how to make your own.

    Recipe #324346

    Adapted from a recipe by ad6faith on allrecipes.com. 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

    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

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

    Recipe #322106

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

    Recipe #322105

    From "Jamie at Home" episode JH0111 "Pickles and Preserves"

    Recipe #321644

    I don't remember which episode this came from.

    Recipe #321343

    Recipe #321340

    Adapted from a recipe by Lady2416 at allrecipes.com. A cheaper, less chemical-laden, homemade substitute for storebought "maple" syrup. Still not as good as the real thing, but better than the phony stuff. Don't use light brown sugar; it won't give the right flavor or color.

    Recipe #321082

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    pic of Bev's Spaghetti Sauce

    Bev's Spaghetti Sauce

    By Bev

    288 Reviews

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