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    You are in: Home / Cookbooks / TRY THIS!!
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    TRY THIS!!

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    Instant potato flakes makes these quick and fast --- instead of pinching off pieces of dough roll the dough into a 1/2-inch diameter rope and then slice into about 1-inch long pieces, you may indent the center with a fork or your finger --- the dough may be shaped covered with plastic wrap and refrigerated until ready to cook or you may freeze the shaped uncooked gnocchi just drop them into boiling water still in their frozen state, do not thaw --- this recipe was developed using instant potato flakes, subsitiuting cooked mashed potatoes will not produce the same results --- these are best if heated up in a tomato or cream sauce or pan fryed with garlic and butter then sprinkled with Parmesan cheese :)

    Recipe #338498

    38 Reviews |  By GinnyP

    A homemade alternative to the Durkee brand. I use these for casserole recipes when I can keep them from being eaten first.

    Recipe #44115

    4 Reviews |  By ~Bekah~

    Thaw, raise and COOK your frozen bread in the crock pot! Great for those without bread makers. Found on a geo-cities site.

    Recipe #68851

    16 Reviews |  By Rita~

    This is a beautiful golden, clear, delicate, tasting jelly. Avoid the bitter milk in the flower stems, and any green parts it is UNPLEASANT! Great for gift giving. If you want to add more color add a couple drops of yellow. I found no need. Recipe #101039 is fabulous in this recipe used as the sugar or add a vanilla bean to the 3 cups of dandelion liquid for vanilla flavor. May 2011-I did a sun tea approach. I put the flowers in a large jar added 3 cups hot water and placed in the sun then left at room temperature for 24 hours. Strained then proceeded with the recipe.

    Recipe #90601

    Delicious Hamburger Jerky

    Recipe #253956

    THE BEST beef jerky recipe. I have made a ton of recipes out of all kinds of things. Roasts, steaks, etc. But the only stuff I get asked for is this stuff. It is so cheap and so versatile.

    Recipe #171634

    These look so pretty for any kind of get together. Garnish with berries a mint leaf or two. Recipe does not include freezer time.

    Recipe #220596

    In general when a recipe calls for Kitchen Bouquet I use soy sauce. However, I found a roast recipe this wouldn't be appropriate for, and therefore found this recipe on the internet (www.recipegoldmine.com). To be honest, the first time I made this I didn't even follow the instructions, I just tossed some brown sugar in a pan, melted it and added water. But it worked fine. So I hope this is useful to whoever wants it.

    Recipe #75660

    Limoncello, Sicily's signature liqueur, is easy to make at home. Perfect for those hot summer days... a cool explosion of the senses. This is the best Limoncello recipe I have come across, I think the secret that makes this one stand apart is the addition of the zest from one lime. Please use organic lemons and limes for this recipe. If they are not organic soak them in water for 1/2 an hour or so before zesting. Also it has been pointed out that it is best to use under-ripe fruit. Once made... there are so many uses; spiking lemonade, flavoring cocktails and splashing onto ice cream, poundcake or fresh fruit. You can substitute the peel of 15 limes for the lemon peel. Total time: 30 minutes, plus at least 4 weeks infusing time

    Recipe #167289

    This is from "The great Canadian cookbook" -a celebration of great Canadian cooking- I am not sure if it is authentic or anything like that. I just know it sounds like it would be yummy. I have not tried these yet. It does not come with a pastry recipe, nor does it give an amount for Jam. I am guessing here.

    Recipe #220328

    10 Reviews |  By anme

    A tasty and comforting dish that is sure to please, can be made ahead in a large 9x13 OR in muffin tins!

    Recipe #243291

    Chickens just don't taste the way they used to. Unless you're lucky enough to raise your own! Well try this recipe and you will never use another one. It produces the moistest flavourful chicken we have ever cooked on the grill.

    Recipe #244697

    I am submitting this as a recipe assuming you have made yogurt, have a yogurt maker or: there are several recipes here at 'Zaar describing "how to make" Yogurt. This makes a mild, smooth vanilla yogurt great plain, with fruit, cereals or grains. (time does not include chilling time)

    Recipe #58661

    This is a wonderful way to make your very own yogurt! Once you start this process you may never run out of yogurt again! Why pay a lot of money for those measley little containers? Mix in your own fruit in a batch also.

    Recipe #21285

    2 Reviews |  By GIBride

    This is the healthiest, cheapest, and best way to make yogurt without the preservatives and unhealthy sugars frequently used in store-bought brands. It is great as a snack and can be used with any variety of veggies or fruits. There are tons of ways to prepare it!

    Recipe #256581

    this is a healthy and delicious addition to anybody's diet. you can add spices, sugar, fruit, veggies, anything you want. i also use it in recipes, adding it at the end. many indigenous cultures use fresh yogurt, and for good reason.

    Recipe #71032

    45 Reviews |  By Dee514

    I've had this recipe for about 30 years and I really can't remember where I got it from. Since I never owned a "yogurt maker", I always used this method. The recipe makes a surprisingly good "plain" yogurt. Cook/prep times do not include the 4 hour setting time or the 8 hour chilling time. **Note: After you make your first batch of homemade yogurt, you can use your homemade plain yogurt as the starter for future batches.

    Recipe #32460

    Posted on a request. Its really very simple to make!

    Recipe #42772

    5 Reviews |  By ReeLani

    Yummm...doughnuts that aren't bad for you, and a perfect accompaniment to some nice fresh apple cider. From the Detroit Free Press on Oct 14, 2003.

    Recipe #74419

    107 Reviews |  By Lali

    This is like a giant Hostess Ho Ho. The creme filling is the key here I think.

    Recipe #11799

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