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    You are in: Home / Cookbooks / PAC Spring 2008
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    10 recipes in

    PAC Spring 2008

    Recipes from the Spring 2008 Pick A Chef contest. My adopted babies Borealis Beegirl and xtine. I am honored to make these recipes! Welcome Home!!

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

    This is a real good, low calorie sauce to use over vegetables.

    Recipe #277432

    You can substitute the raisins with craisins and the sunflower kernels with pine nuts if you want.

    Recipe #277337

    This tastes better the second day and is good for potlucks. I buy a variety of colored peppers in bulk, slice and freeze them, then pull out the amount when needed.

    Recipe #261831

    From Pacific Northwest Salmon Cookbook "Big D's awesome sauce 'em. I have made this recipe in large batches, then put in small jars and put in the freezer. Then I can have small amounts in my fridge for whenever I need it.

    Recipe #267843

    5 Reviews |  By xtine

    This recipe is the actor Robert Duvall's mother's recipe for crab cakes, and I think it is the best one there is. The crab cakes are small so they have the perfect ratio of crunchy exterior to creamy crab interior. Please use the best crabmeat you can find for best results. I use saltines for the soda crackers. This recipe was originally published in a 2003 issue of Food & Wine.

    Recipe #292092

    1 Reviews |  By xtine

    A brunch buffet standby, even people who have never had grits and are leery of them will love these.

    Recipe #211357

    2 Reviews |  By xtine

    This is Rose Levy Beranbaum's Pecan Pie recipe. I like it because it uses Lyle's Golden Syrup instead of corn syrup - I think Golden Syrup has a better flavor than corn syrup. Golden syrup is extremely thick & sticky, so when measuring I recommend using a metal measuring cup and heating it by running it under hot water before pouring the syrup into it. This way not as much of the syrup will stick to the cup when you try to pour it out. You can also heat up the bottle or tin the syrup comes in by placing it in a pan of hot water for a few minutes before measuring - this will make the syrup thinner & it will pour more easily. Use your favorite pie crust with this recipe - if you like you can just use the pre-made ones they sell in the dairy case.

    Recipe #262484

    1 Reviews |  By xtine

    I created this for my Dad's birthday by combining 3 other recipes. He wanted a soft cake instead of a crumbly biscuit, and I wanted it to have a nice vanilla custard, so this is what I came up with. He loved it! You can make the cake and the custard a day ahead, but do not cut cake until you are ready to serve, as it will dry out.

    Recipe #211734

    Most kids who grew up in the South know this as lunch food, spread between white bread, maybe with a slice of tomato. You can also stuff celery with it, or just eat it on crackers. Once you're hooked it's hard to stop! A note on the mayonnaise - It is important to use good mayo here. If you make your own, that's perfect! Otherwise, Duke's is preferred. If you live outside the South & cannot get Duke's, please use Hellman's or Best Foods. If you live outside the States & don't have access to any of these brands, you're on your own! Just use the best quality mayonnaise you can find - NOT "salad dressing"! You can leave out the pecans if you like - they're a bit of an add-in and purists would frown at their addition, but I like the crunch they add. I usually only add them if I'm using the pimento cheese for finger sandwiches or for filling tiny tomatoes for a party, NOTE - the "servings" listed for this recipe is a pretty arbitrary measure, because it depends on what you're doing with it. Are you making sandwiches, stuffing it in celery, or are you eating it out of the jar with a spoon? I think this recipe makes 6 to 8 sandwiches, depending on how thick you spread it on.

    Recipe #209233

    3 Reviews |  By xtine

    Standard Southern treatment for yellow squash - delicious comfort food. It takes one "sleeve" of saltine crackers to make up the 1 1/2 cups of crushed saltines - depending on how finely you crush them and pack them down this amount may vary a bit. The recipe form won't let me put in "one sleeve of saltines", but that is the amount to use. Some people like a lot of pepper in their squash - if you like things less spicy I'd stick with the 1/2 teaspoon amount.

    Recipe #209010


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