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    You are in: Home / Cookbooks / PAC Spring '06
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    20 recipes in

    PAC Spring '06


    Displaying up to 20 pages of results. To see all results, or register.

    A rub with a kick. Great on baby back ribs, pork loin or tenderloin; pork butt or chicken. Recipe came from Steve Johnson in Fine Cooking Magazine #56.

    Recipe #151796

    2 Reviews |  By Kerena

    From Penzey's One magazine. Use less cayenne if you don't want as much of a bite to your soup. Feel free to use beef stock instead of water if you want.

    Recipe #150376

    Recipe #150719

    1 Reviews |  By Kerena

    Another Recipe from Penzey's One magazine

    Recipe #150261

    2 Reviews |  By Kerena

    All my family can say is Yummy! I left out the mushrooms as my family doesn't like them but Martha included roasted mushrooms in her recipe. It takes some time but is well worth it!

    Recipe #150269

    1 Reviews |  By Kerena

    An easy to make hearty breakfast for when you're out enjoying nature!

    Recipe #150886

    Recipe #161237

    I like this chicken because you don't have to fry it. It's cooked in the oven.

    Recipe #152034

    Really worth the time it takes to make this salad. You may like to add a splash of balsamic vineger.

    Recipe #160656

    Never tried it before... let me know how it turns out

    Recipe #130087

    I made it up and fell in love!

    Recipe #136299

    Recipe #153217

    I love ginger, I love pound cake, I love ginger pound cake! Maybe you will too. This is a large, moist cake--nice crust and crumb. I imagine you could omit the ginger, if you must and have a vanilla pound cake. This came from Southern Living April 2002.

    Recipe #122590

    This is a tasty combination of sweet and tart. I love rhubarb but the raspberries add another dimension that is really good. Although this recipe calls for fresh rhubarb, I think frozen would work well here.

    Recipe #88322

    This a recipe I made from the April issue of Everyday Food. I am always looking for new tofu recipes and we love curry. I am posting it as it appeared but I made the following changes: I substituted coconut milk for the half and half, used 1 pound fresh green beans that I parboiled and a 14 ounce can of diced tomatoes with the liquid and omitted the water. This was quick and tasty and tasted great reheated the next day for lunch.

    Recipe #89143

    This is from an old Pillsbury Bake Off cookbook from way back. My mom used to make them and they remind me a lot of those Girl Scout cookies- Samoas. If you like coconut and chocolate these are for you!

    Recipe #88676

    1 Reviews |  By chiclet

    I came up with this recipe while I was trying to get rid of some leftovers and refrigerator odds and ends. The crisp beans, creamy squash, and savory seasonings complement each really nicely. If you have rice and squash already cooked, it's a snap to put together. Serves 2 as a main dish, 4 as a side.

    Recipe #153786

    6 Reviews |  By chiclet

    I found this recipe years ago, I don't remember where. It is a lovely dish for entertaining your vegetarian friends, and the leftovers keep well if you're flying solo. The roasted tofu is very versatile and also works well in salads, stir-fries, and many other dishes. Cook time is estimated and reflects the minimum marinating and cooling times for the tofu. This dish is vegan if you omit the parmesan cheese.

    Recipe #128125

    2 Reviews |  By chiclet

    Don't let the title frighten you! The inside of your oven will be fine:)! As I surveyed the contents of my kitchen the other day, I saw all the fixin's for stuffed peppers, but I wanted something heartier. Using Joe Bob Mac's recipe #41118 as my inspiration, I came up with this simple, tasty casserole. It is vegan, but regular sausages and cheese can certainly be used.

    Recipe #164476

    This recipe came in the food supplement of my local paper. I modified it to make it more delicious. It's vegan if you leave out the fresh parm.

    Recipe #145695


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