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    You are in: Home / Cookbooks / PAC.Fall 06
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    136 recipes in

    PAC.Fall 06

    Recipes that I've saved from the great chefs participating in Pick-a-Chef, Fall of 2006. My adoptees are echo echo, Chef Menel, and LittleKiwiChook. Browse away!
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    A sweet, hot party wine concoction to warm you up inside. Recipe may be halved or doubled.

    Recipe #107921

    A cheese fondue recipe I've used since forever which includes kirsch (cherry brandy). It's actually pretty simple to make. If your fondue pot isn't stovetop-safe, make it in a saucepan and transfer it. Nowadays, I actually use a crockpot and sent my old fondue pot to garage-sale heaven. I'm guessing at how much this makes; I've never measured it. Also, I must confess I've used various dry white wines in this but--despite the name of the recipe--never used Neuchatel.

    Recipe #108101

    From the Blue Smoke restaurant on E. 27th Street in New York City. When I make them I actually just cut them in half lengthwise rather than the way described here.

    Recipe #110364

    Give 1 of each rice mixture to one person or individual recipes to different people. Tie a festive ribbon around each jar or baggie and a tag or card with a message that includes THE FOLLOWING INSTRUCTIONS: "To cook, combine the rice mixture, 2 cups of cold water and 1 Tbs butter in a heavy saucepan. Bring to a boil over high heat. Cover and cook over low heat 15 minutes or until liquid is absorbed. Makes 4-6 servings." I got this recipe years ago from a book of "gifts from the kitchen" from the 1970s or 1980s. One recipe each of all 4 mixtures makes 2 gifts yielding 4-6 servings, so the way I came up with total servings is 4 x 2 x (4 to 6) = 32 to 48. (Also good to keep for yourself for when you're in a hurry or to take camping.)

    Recipe #110681

    An Italian pilaf--rice and peas. I use sodium-free chicken bouillon granules, but use whatever suits your taste.

    Recipe #112043

    An easy, flavorful recipe adapted from Cooking Light I've made many times.

    Recipe #112790

    This Asian-flavored recipe is adapted from a mailing I got from The Splendid Table, a recipe program on National Public Radio. The original used walnuts rather than pecans and dry sherry rather than mirin. I actually marinated the beef in the soy sauce-mirin mixture a couple hours before cooking. Be sure to use TOASTED sesame oil--it is used for its taste and regular sesame oil is just not the same.

    Recipe #127698

    Adapted from the Newman's Own brand's recipe site. Preparation time does not include time for marinating.

    Recipe #132161

    Storing here to make later. Made by winning chef Katie Hagen-Whelchel in the "Cooking Under Fire" contest on TV. The preparation time shown does not include 1 hour chilling time.

    Recipe #140672

    The real title is Hot D--n, but I don't want to get tossed out for swearing. If you want it less alcoholic, substitute more orange juice for the vodka.

    Recipe #175271

    Bosc pears work well in this dessert. I also love the flavor combination of amaretto and peaches, so peaches would probably also work well in this recipe. Based on a recipe I found in Cooking Light a couple years ago. The original used softened low-fat vanilla frozen yogurt, but I've only made it with the yogurt. The 1 hour cooking time is actually chilling time. With the low-fat frozen yogurt, Cooking Light showed the nutritional values per serving as: 238 calories, 5.6 grams fat, 39.9 g carbs, 137 mg sodium.

    Recipe #186356

    This is delicious served on a bed a lettuce for a summer dinner,or as a side for hamburgers or hot dogs.Great for potlucks.

    Recipe #11457

    When I think of comfort food, this is the first dish that comes to mind. This is one of my family's favorite dishes. I make it often, especially when it is cold and rainy outside.

    Recipe #142065

    7 Reviews |  By Bayhill

    These yeasty rolls are great when you want dinner rolls and you are short on time.

    Recipe #142067

    This is a quick and easy way to prepare cauliflower. Even if you do not care for cauliflower, you might like it fixed this way.

    Recipe #144970

    Make sure to prepare in a pot with a large diameter to allow dumplings to rise to the top. This recipe is posted for Zaar World Tour 2005. I haven't tried it but it is from Sundays at Moosewood.

    Recipe #134492

    Not for those on a diet! Posted for the Zaar World Tour 2005. Recipe from Moosewood.

    Recipe #134828

    Very rich. This is posted for Zaar World Tour, and is another recipe from Moosewood.

    Recipe #135338

    Posted for Zaar World Tour 2005. Recipe is from Moosewood Restaurant

    Recipe #135371

    Posted for Zaar World Tour. The source of this recipe is a Moosewood cookbook.

    Recipe #135388

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