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    You are in: Home / Cookbooks / The Comfort Cafe - Recipes of the Day Game
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    81 recipes in

    The Comfort Cafe - Recipes of the Day Game

    THIS COOKBOOK HAS BEEN COMPILED TO KEEP TRACK OF ALL THE RECIPES OFFERED IN THE RECIPE OF THE DAY GAMES.
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    You'll be wishing you made double of this tender and juicy pork tenderloin that is enveloped in an amazing bourbon-mustard glaze. Your guests will be coming back for seconds and thirds! Marguerite, in her Cajun Delights blog says right out that it's "out of this world" delicious and will send your taste buds into orbit, cher!" It's true!

    Recipe #503893

    This wonderful dish was prepared by chef Willie White of New Brunswick, Canada's incredible Algonquin Hotel.

    Recipe #176084

    I came up with this recipe to make one small Top Sirloin Steak feed 6 people. Not only was this good, but several people went back for seconds, and one even made a complete pig of himself and had thirds. This is my own developed recipe, and I am still rather new at doing this (can follow a recipe, but haven't developed one and posted it yet) So I hope you enjoy this and if by chance you find a problem with it, or think it can be improved please be sure to post it in your review. All help you might add to this recipe will be appreciated.

    Recipe #390831

    1 Reviews |  By Lezlie

    Smooth and creamy, and adult holiday treat. I have, in the past, dispensed with the vermicelli, and simply rolled the truffles in unsweetened cocoa powder.

    Recipe #79360

    I got the original recipe for these off of a Bailey's Irish Cream website and then relaized later that they weren't chocolate & I didn't have Baileys! Soooo.... I created my own version and I have to say, they were a hit for my girls movie night. Adjust the amount of cocoa powder to your own chocolate needs. ;-)

    Recipe #379405

    Marshmallows melted with coffee, layered with lady fingers and whipped cream - sounds good to me! Note: Cook/prep time does NOT include chilling time.

    Recipe #209755

    According to AAA Living magazine, "from more than 350 recipes, Godiva Brownies by Teri Rasey-Bolf...won the 19th annual 'Michigan's Best' baking contest sponsored by Zehnder's of Frankenmuth." I made these brownies last night for Thanksgiving. I followed all of the directions, and baked the brownies in a 9 x 13" glass baking dish. After 30 minutes, my brownies were still gooey in the middle. I took them to my parents' house and warmed them at 200 F for another 15 minutes, hoping to solidify the middle. They still were pretty goey inside, but everyone loved them. I am not sure if they are supposed to be that way (they tasted delicious, though), so if anyone has any suggestions, they would be appreciated! Also, all I had on hand was salted butter, so I just eliminated the 1/2 tsp of salt called for in the ingredients.

    Recipe #340126

    Recipe #238822

    This is great made with couverture chocolate like Lindt or Callebaut.

    Recipe #394644

    Coffee is a great way to enhance a host of savory dishes. I have yet to try this, but am eager to do so. From Good Food Magazine, January 1988.

    Recipe #297546

    Stashing this for summer use. From The Miami Herald - ''I love to grill beef tenderloin or rib-eye steaks rubbed with a Creole coffee rub,'' says Judith Fertig, co-author, with Karen Adler, of The BBQ Queens' Big Book of Barbecue (Harvard Common Press, 2005). ''The coffee gives you a hint of deep, dark umami [savoriness] that is absolutely delicious. It is great on less expensive cuts, too. On a flank steak, you could marinate it first in bottled Italian dressing, then pat it dry and rub it on.'' Spanish paprika, which has a smoky flavor, is sold at specialty shops, some supermarkets and online at penzeys.com.

    Recipe #311067

    These are great with tea, coffee or a nice scoop of ice cream!

    Recipe #345421

    Presented By: The Hungry Bear Bistro.

    Recipe #104519

    Received this in email today when our heat index was 102F! It was so hot I did not even brew a pot of coffee this am! This gelatin recipe will replace coffee tomorrow - I listed it as a dessert but think I'll be having for breakfast! Will make as written first then try with Splenda (1:1 substitution). Three hours is chill time. Thank you, Ms. Bertha Robbards - this is going to be mighty refreshing!

    Recipe #378169

    A very tasty way to use up leftover roast pork. I usually make a batch of homemade soup once a week for lunches, and this recipe is in my top ten for soups. This is from the March 2000 issue of Quick Cooking.

    Recipe #395717

    Ribs made with Fall flavors to carry on the BBQ season.

    Recipe #390203

    A vegan recipe from 101 Meatless Family Dishes. Unfortunatley no other rice substitute will do. Can be served either chilled or at room temperature.

    Recipe #147176

    Adapted from Southern Living. This uses tea to flavor the dressing.

    Recipe #64133

    9 Reviews |  By Sue Lau

    These delicately flavored eggs have an intricate marbled appearance.

    Recipe #34436

    I found this recipe on the CookAlmostAnything blog. You don't have to use green tea soba, but they do look nice! You can also add Shichimi Togarashi (Japanese Seven Spice) to the soba, but this did not let me post that ingredient in the ingredient list.

    Recipe #212122

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