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    You are in: Home / Cookbooks / sparklers
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    53 recipes in

    sparklers

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    Based on the method in Cooking For Geeks.

    Recipe #450973

    This is one of a number of historical recipes I am posting from my cookbook collection. It is adapted from the 1953 edition of Adventures in Good Cooking, by traveling salesman and food critic Duncan Hines, and featuring recipes collected from around the USA. This recipe is from Al Carder's restaurant in Chicago Illinois.

    Recipe #462490

    Slightly spicy Chinese stir-fried potatoes. Adapted from Hot Sour Salty Sweet. This is a nice summer dish because it can be served at any temperature. I prefer peeled potatoes for this dish.

    Recipe #416397

    Based on the recipe in Seasoned America. Note that even though this recipe uses dried peas, they are not presoaked or precooked.

    Recipe #406430

    These are the real deal, not muffins. Adapted from the Scribbit website. Posted by request.

    Recipe #392575

    "Papas" is the word for "potatoes" in Quechua, the language of the Incas. Potatoes, which originated in Peru, are one of the most important foods to come from the New World. This casserole was inspired by the cuisine of Peru. Please note: this is not a recipe for sauce served over pasta.

    Recipe #440738

    A Swiss main-dish casserole with potatoes, sausage, cheese and eggs. Adapted from Cooking the Swiss Way.

    Recipe #456012

    From Dom DeLuise. A simple dish with no meat or tomatoes. The heat from the pasta will cook the eggs.

    Recipe #392540

    Adapted from The African Kitchen.

    Recipe #455000

    This is an easy cake that mixes up in next to no time. Adapted from Lauren Chattman's recipe. I recommend making this recipe in the food processor; the texture does not come out quite right any other way. You can add ground cloves or other spices, or substitute pumpkin pie spice for the spices mentioned.

    Recipe #387386

    The only other person I know of to use this technique to make fried rice is the food writer M.F.K. Fisher. It may seem as if the eggs would stick to the rice and vegetables, but they don't. You can make the fried rice without the pork. Although the recipe specifies short-grain rice, I prefer to make this with long-grain. Prep time includes marinating time.

    Recipe #423143

    Adapted from Cookwise. Many people have asked about what will make a cookie flatter or puffier. Culinary scientist Shirley Corriher has three versions of chocolate chip cookies to illustrate the differences; this is the medium version. I have also posted the puffy version: Recipe #403375 The thin version was previously posted here as Recipe #80739

    Recipe #403325

    Adapted from Barbecue Bible Sauces, Rubs and Marinades. Posted for ZWT6.

    Recipe #423696

    Adapted from The African Kitchen.

    Recipe #455001

    Adapted from City Egg, Country Egg.

    Recipe #455053

    A non-alcoholic punch from Senegal. Adapted from the Barbecue Bible.

    Recipe #454998

    Okay, they're not really rumaki, but they're good anyway. From Southern Living. Don't eat the toothpicks!

    Recipe #397814

    Adapted from Sam Choy's Polynesian Kitchen. Serve warm with honey and butter. Prep time does not include cooling time.

    Recipe #455330

    Adapted from The African Kitchen.

    Recipe #454999

    Adapted from Sam Choy's Polynesian Kitchen. Prep time does not include time to brew the coffee, which will vary.

    Recipe #455374

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