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    You are in: Home / Cookbooks / My Main Cookbook (Public Recipes)
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    316 recipes in

    My Main Cookbook (Public Recipes)

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    Posted in reply to a request.

    Recipe #94587

    Posted in reply to a request.

    Recipe #94483

    Posted in reply to a request.

    Recipe #94331

    Posted in reply to a request.

    Recipe #94330

    7 Reviews |  By Dee514

    Posted in reply to a request. Prep time includes the 2 hour marinating time. Note: The word "sauce" in this recipe refers to a very thick basting sauce/paste, and not a liquid "gravy" type sauce.

    Recipe #94237

    2 Reviews |  By Dee514

    This is a traditional Italian pastry made on March 19 in celebration of the feast of St. Joseph. The traditional filling for these cream puffs is sweetened ricotta, however a vanilla or almond flavored pasticciera (pastry) cream may be used instead. This recipe should make at least 16-20 sfingi.....depending on how small or large you make the circles, you may end up with more or less shells. Note: If you can't find Impastata ricotta (aka pastry or cannoli ricotta), regular ricotta will work well if you drain it well (preferably overnight), and then beat it (or use food processor or blender) until very creamy.

    Recipe #89740

    1 Reviews |  By Dee514

    Posted in reply to a request for a Danish butter cookie recipe. This recipe is from my old (1973) "Common Market Cookbook/Denmark." The yield for this recipe isn't given in the book and its been so long since I've made them, I really don't remember how many cookies it makes.

    Recipe #89160

    Posted in reply to a request for a Danish butter cookie recipe. This recipe is from my old (1973) "Common Market Cookbook/Denmark." The yield for this recipe isn't given in the book and its been so long since I've made them, I really don't remember how many cookies it makes. PLEASE NOTE: This recipe uses vanilla essence which is much stronger than triple-strength vanilla extract! If you are using regular strength vanilla extract, then 1 Tablespoon (or a bit more "to taste" ) should do it.

    Recipe #89068

    The Irish butcher at my market gave me a new (to me anyway) recipe for corned beef & cabbage; he told me to cook it in Guinness Draught. (Guinness stout will make the dish bitter). Since everyone raved about it, I thought I'd share the recipe he gave me. Note: Some reviewers have mentioned that the broth/sauce is very salty. It is important to rinse your corned beef in cold water before cooking it to remove some of the excess salt from the corning process. (I usually soak mine in cold water for a bit depending on the brand - some are much saltier than others). --- I have tried 5 times today to change the wording of the last ingredient on the list from "1-2lbs carrot, peeled and cut into 3-inch pieces" to "1 - 2 pounds of carrots, peeled and cut into 3-inch pieces". Every time the change "goes through," it does not reflect the new wording. Grrrrrrr!

    Recipe #86868

    3 Reviews |  By Dee514

    This recipe is from a Cook's Illustrated article by Susan Logozzo about perfecting the lemon bar. NOTE: The lemon filling must be added to a warm crust. The 30 minute chilling time and 20 minute baking of the crust should allow plenty of time to prepare the filling. If not, make the filling first and stir to blend just before pouring it onto the crust. Prep time includes 30 minute chilling time for crust.

    Recipe #84183

    1 Reviews |  By Dee514

    The very same bake beans that are served along with pan fried breakfast sausage, mashed potatoes and sour cream down at Matt Murphy's Pub (in Brookline, Mass.) This recipe was printed in the 1/28/04 edition of my newspaper, courtesy of Matt Murphy's Pub. Prep time does not include the overnight soaking of the beans.

    Recipe #83536

    1 Reviews |  By Dee514

    These scones are a nice change from corn bread or muffins. They are easy to make and go equally well with breakfast or dinner. They are best served warm from baking, but they can be reheated in the oven.

    Recipe #83179

    3 Reviews |  By Dee514

    Posted in reply to a message board request. This is the recipe I used (over 40 years ago) when I made my first loaf of yeast bread. Its very simple to make, and produces a good, basic white bread for sandwiches and/or toast. If memory serves, the recipe was from the side of the Hecker's Unbleached Flour sack. Prep Time does not include the 1 to 2 hour rising time.

    Recipe #82126

    Recipe posted in reply to a message board request. It has been some years since I've made this cake, so the prep time may not be accurate, however the mixing/baking times are accurate. Oven cooling and refrigerated chilling times are not included in the "Prep"/"Cook" time.

    Recipe #75650

    1 Reviews |  By Dee514

    This is a basic fried jelly doughnut recipe, posted in reply to a message board request. Flavor of jelly or jam is your choice, they can also be filled with a vanilla, lemon or chocolate custard filling. Prep time includes the kneading time. Cook time = the rising time. Frying time is not included.

    Recipe #71003

    1 Reviews |  By Dee514

    This is an easy way to make pork chops special. Sometimes I substitute chopped pecans for the cheddar cheese in the stuffing mix. Although the recipe calls for orange juice to moisten the stuffing mix and baste the chops with, I find apple cider or dry white wine work equally well.

    Recipe #70435

    One of my favorite comfort foods when I was growing up, was my Aunt's baked rice pudding! Here is her recipe. Cook time does not include the 30 minutes for cooking the rice, or the standing time.

    Recipe #69637

    4 Reviews |  By Dee514

    This recipe is very close to a true Italian gelato. Gelato is more dense than American ice cream because the churning and freezing process differs from the one used for ice cream. Most electric ice cream machines will produce a very good gelato. This recipe requires about 1 to 2 hours refrigeration time to chill the cooked base before processing in your machine. Cook time = the cooking time for the custard base. The freezing/processing time for your ice cream machine is not included in the Prep/Cook times below.

    Recipe #69016

    2 Reviews |  By Dee514

    Posted in reply to a message board request. I've used this recipe many times over the years. I believe I found this recipe on the back of the yeast package.

    Recipe #68606

    This is an easy-to-make recipe for homemade (vodka based) blueberry liqueur. The "Cook time" = standing time.

    Recipe #68509

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