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    You are in: Home / Cookbooks / swissms' Undiscovered Recipes
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    159 recipes in

    swissms' Undiscovered Recipes

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    I have not tried this recipe yet but it sounds intriguing. It is adapted from a recipe from Metrovino restaurant in Portland, OR. The restaurant serves it with a coffee anglaise.

    Recipe #423465

    This carrot cake is dense and is more bread-like than cake-like. It is naturally sweetened with banana and dates. Without frosting, it is great eaten as a snack or alongside a salad. With frosting, it becomes a healthy dessert.

    Recipe #426097

    Adapted from Canyon Ranch Recipe.

    Recipe #445492

    This is a very flavorful bread. An excellent side to soup, steak or pork tenderloin. I made it in a buttered 10" springform pan instead of individual tart pans for ease (so baked a little longer than the original recipe specified below.) From Sweet Revenge restaurant, Manhattan, NY.

    Recipe #446614

    From the Ballathie House Hotel, Perth, Scotland.

    Recipe #448289

    1 Reviews |  By swissms

    Scottsdale, AZ. Serve as a side dish for steak or as an entree by adding some chopped, cooked chicken.

    Recipe #448290

    I found this recipe in a mailer from Villeroy & Boch. It sounds very refreshing, so I am posting it here for safekeeping. Preparation time is a guess as it depends on your ice-cream maker.

    Recipe #459699

    From The Mustard Seed restaurant in Adare, Ireland. Published in Bon Appetit, May 1996.

    Recipe #381486

    From Bon Appetit, August 1998. Make the gelatin at least one day ahead so that it has time to set. For a sophisticated dessert, layer the blackberry gelatin with sweetened vanilla whipped cream and a few sweetened blackberries in parfait glasses or wine glasses. If only making gelatin, will serve four.

    Recipe #382084

    Published in Bon Appetit, July 2007. Pieces of pound cake are topped with strawberries and mascarpone in individual glasses.

    Recipe #382188

    From Ocotillo Restaurant, Big Bend National Park, Texas. Published in Bon Appetit, November 2007.

    Recipe #383022

    From Osteria ca' d'oro alla Vedova. Published in Bon Appetit, November 2007. If substituting dried noodles, cooking time will be longer.

    Recipe #383030

    From Patisserie Salzburg of Rye in Rye, New York. Published in Bon Appetit, July 2007. At the bakery these cookies are called Sarah Berhardts. Their namesake, a French actress, loved the almond macaroons dipped in chocolate so much that they were re-named in her honor.

    Recipe #383663

    Published in Gourmet magazine, November 2005. "We were captivated by these perfect chocolate chip cookies—with a crisp yet yielding texture—and we dare anyone to detect that they weren't made with traditional wheat flour." Use Recipe #208712 for the brown-rice flour mix.

    Recipe #385519

    Published in Gourmet magazine, November 2005. Use Recipe #208712 for the brown-rice flour mix. "If any cake could be called refreshing, this would be the one. Rich but light, it loses absolutely nothing from the absence of white flour."

    Recipe #385550

    Published in Cooking Light, March 2002.

    Recipe #385592

    1 Reviews |  By swissms

    Published in Gourmet magazine, November 2005. "This crispy crust won't flop over on you, so it's wonderful for cocktail parties. It's delicious simply brushed with olive oil and sprinkled with salt, focaccia-style, or topped with 1 cup tomato sauce, 1/2 pound sliced mozzarella, and 2 tablespoons shredded fresh basil leaves." Use Recipe #208712 for the brown-rice flour mix. Add more cornmeal to the pizza pan for additional flavor and texture. Once the crust is baked and you have added your toppings, you may need to move the pan up a few notches in the oven to get the cheese to melt and to heat the toppings all the way through.

    Recipe #385627

    From Food Network, courtesy Todd English, 2001. I have not tried this yet; posted for safe keeping so I can clean out my paper recipe files. :)

    Recipe #387720

    1 Reviews |  By swissms

    I printed this recipe off of a website in 1996 and then filed it away. I haven't tried it yet; posted for safe keeping so I can clean out my paper recipe files :)

    Recipe #387732

    1 Reviews |  By swissms

    A former coworker gave me this recipe years ago. It is a delicious appetizer, perfect for parties. Always enjoyed by all. Be sure to use Champagne mustard as it has a mild flavor and compliments the prosciutto nicely. Do not use Dijon mustard as it will compound the saltiness of the prosciutto. You may want to taste test your prosciutto before using to ensure it is not overly salty.

    Recipe #387823

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