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    18 Recipes

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    The best version of quick bread I have ever found--very moist and flavorful without being overly sweet. Be takes "forever" to cook, but it is well worth the wait. Wait until you have extra bananas and make a double batch. This is an adaptation of an 80-year old recipe I got from my ex-mother-in-law. A good trick for the bananas is to put any overripe bananas you may have into the freezer--as is, no peeling necessary. They will keep for months and when you are ready to use them, thaw in a bowl, snip off the top and squeeze out the banana with the liquid--no mashing necessary. If you're just using regular ripe-ripe bananas, gently squeeze them all over while still in the peel; they'll be mashed and ready to go. This recipe makes 1 regular loaf or 3 mini-loaves.

    Recipe #341895

    Traditionally made with with thinly-sliced cross-cut short ribs, this also works well with regular beef ribs or chicken. It also goes well with flank steak. After grilling, slice very thinly against the grain and serve with Quick Cucumber Kimchee and steamed rice in lettuce wraps. If desired, double the sauce ingredients--use half for the marinade and the other half as a table sauce.

    Recipe #334959

    A quick and very refreshing salad, perfect for any hot summer day. This salad pairs well with curries or any spicy stew. It travels well too, so would be a good addition to the picnic basket or a party table. For another layer of flavor add 1/2 teaspoon rose water, if available.

    Recipe #375118

    The ease of preparation and the versatility of this sauce make this a dependable go-to ingredient as well as a nice table salsa.. It also freezes well, so make extra. If you do any canning, it also holds well in the pantry. Makes a wonderful cooking or baking sauce for enchiladas, Mexican lasagna, eggs or meatloaf. This recipe was recently selected as a prize-winner in a national contest for tomato products (honorable mention, but still...whoo-hoo!).

    Recipe #334616

    In 1990, I was fortunate to get involved with a great family who gave me a home and a place to feel safe (thanks, George) and pretty quickly, I came to think of Chuck as "dad". I don't know where he got this recipe or how much trial-and-error was involved, but whenever the family gets together...these are always at the top of the request list. I recently got it from him as part of an online recipe exchange. The secret is the flavor of the teriyaki sauce cooking down and bringing the whole thing together; he prefers the brand sold at Costco but use the one you like the best. I also think the green chiles are just as essential to the finished dish as well. Add more or less of any of the ingredients to suit your taste and whatever brands you prefer--that is the beauty of this recipe. For extra pizzazz...throw in a pound or so of ground meat...pre-cooked or just broken up.

    Recipe #397376

    A quick and easy recipe for beginning canners that makes great use of fresh summer fruits with a bright touch of ginger heat. If you are not experienced with water-bath canning, this jam also freezes very well. Use your favorite stone fruits, but most firm fresh fruits work out just fine. Most recently I used a 50/50 mix of Santa Rosa plums and white peaches. This also makes a wonderful host or holiday gift.

    Recipe #433987

    Not your Grandma's holiday door stop. This blend of tropical friuts and a golden ginger-spiced batter make for a lighter and very delicious holiday treat. Use any combination of dried fruits you like, but one-quarter of the fruit mixture should be candied ginger for the right taste. Also, if you prefer to "brandy" the fruitcake--place on a large square of cheesecloth, brush generously with additional spiced rum and wrap before sealing in foil. Brush with additional rum every couple of days for two weeks before serving. This recipe makes 2 regular or 4 mini loaves.

    Recipe #341844

    Traditionally served in the hot summer months, this also makes an excellent sipper during the cooler months of fall and winter when you may want to reminisce with a taste of summer. This is so easy to make--just make sure to plan ahead because it does take some time. It also makes a fantastic hostess gift or stocking stuffer. If you can find Meyer lemons, use them in this recipe; they add a wonderfully fruity flavor and aroma to the finished drink. If they are not available, standard-issue lemons from the grocery will work out just fine. Make sure your lemons are washed well to remove any stamping or wax; and when removing the zest, long strips work out best and are easiest to strain out of the finished product. EXTRA: To get the most out of your lemons, juice them after removing the zest. Strain out the seeds, freeze the juice in ice cube trays and then transfer to a freezer bag. They will keep for several months and each cube will yield about a tablespoon of juice whenever you need it. Enjoy ice-cold as is or mix with club soda or sparkling wine; also tasty drizzled over fresh fruit or sliced pound cake for a quick dessert.

    Recipe #334312

    Delicious in a pie or tart or as a spread on a biscuit or muffin. I came up with this recipe after being presented with two gigantic bags of Meyer lemons...Thanks, Sharon. Spooned into some decorative jelly jars, it made for some very welcome holiday & host gifts. If you like, this can also be made with lime or grapefruit in place of the lemon juice and zest. The secret to prevent curdling is to start out the cooking low and slow; when it smooths out, then turn the heat up to medium and stir constantly until it's done.

    Recipe #445946

    Similar to a chili sauce my mom and grandma used to make; we always had it chilled over cream cheese to spread on crakcers. This recipe was adapted from one by a bridge pal, Robert King. He was gracious enough to share it from his southern grandmother's recipe file. The traditional way to enjoy this sauce down south is spooned over black-eyed peas. If you are a tomato gardener and find yourself with an overabundance; substitute 4 quarts of peeled and chopped fresh tomatoes for the canned.

    Recipe #396468

    This recipe adapts well to any favortie summer stone fruit; just make sure you end up with 4 cups of processed fruit. Also feel free to adjust or change the flavoring to your taste. In this recipe, the ginger adds a pleasant spicy brightness to the big round flavors of fully ripe peaches and plums. I like a little texture in jam, so just mashed the fruit, squeezing with my hands to control the chunkiness. If you like smoother jam, feel free to whirl away in a blender or processor. And if you aren't comfortable or familiar with water-bath canning, storing this jam in the freezer works just fine too.

    Recipe #434037

    If preserved lemon is not available, substitute up to 2 tablespoons grated lemon zest or 1/4 cup candied lemon peel, finely chopped.

    Recipe #334318

    Preserved lemons, sold loose in the markets of Northern Africa and are an important ingredient of Moroccan cooking--used in a variety of tagines, stews and other dishes. Because of their one-of-a-kind texture and flavor, fresh lemon or lime juice don't make reliable substitutions. Regular lemons from the grocery work just fine and Meyer lemons add a special fruitiness to the finished pickle, so use them if you happen to find them. For the best success, make sure the lemons are completely covered with the salted lemon juice, and to prevent spoilage, only use a clean spoon or fork to remove them from the jar. Don't let the amount of salt throw you too much, the pickles are rinsed off well before being used. The pickling liquid also makes an interesting addition to dressings, sauces, or Bloody Marys. Also check out my recipe for Preserved Lemon Cheesecake.

    Recipe #334294

    Got this recipe from Greg via a long line of Milwaukee family recipe files. It became our family's version of a tamalera, but being complete gringos, we did this instead of tamales. It turns out best when made one at a time, so we would assign stations and spend the day working an assembly line. Several hours, and a skoshy bit of champagne later, we'd each head home with several rolls to nibble on for many weeks. This freezes well and will hold for several months (if it lasts that long); it also makes a terrific holiday or host gift.

    Recipe #403275

    Another ubiquitous recipe that seems to come from everywhere. Making this became a holiday tradition in my family...we'd get together over one weekend day, set up an assembly line and crank out a couple dozen. At the end of the day, we'd each have six or more to stash in the freezer, always at the ready. This recipe came from Greg many years ago and is one he got from a family friend who got it from her grandmother...and so on, and so's that good. It quickly became a holiday favorite because it is so delicious; and because it freezes so well, it is easy to keep on hand for the whole season and also makes a splendid host gift. One caveat--the recipe doesn't double well, so if making several, it works out better to make them one after the other--another good reason for having a PR Party!

    Recipe #337891

    Traditional kimchee (Korean fermented cabbage pickle) is one of those family recipes that vary from home to home--no two are alike. There are good commercial brands available but the most flavorful and pungent versions are going to be had from someone's home kitchen. My version, here, offers a less pungent version that mimics the flavor of conventional kimchee with plenty of umami; a dose of savory and sweet and spicy with a bit more crunch. Delicious as a side salad or condiment with barbecued meats, especially Korean Gal-Bi (check my page here for a recipe) or meat-filled lettuce cups. It also makes an tasty and surprising sandwich topping with roast pork or turkey or grilled tuna steaks. Thinner-skinned cucumbers work better, so feel free to substitute pickling cukes or mini (Persian) cukes. For a spicier version, increase the jalapeno or crushed red pepper. I have also added and substituted a variety of vegetables depending the mood and what was ticking away in the fridge.

    Recipe #334960

    Adapted from a recipe by Madhur Jaffrey...this sweet, tangy and slightly hot chutney makes a wonderful table sauce and is delicious served with grilled meats, steamed vegetables or steamed rice. It is fine chilled, but room temperature is best. Although the recipe calls for golden raisins, you could also substitute dried cranberries or chopped dried apricots. I have also made it with lightly toasted pine nuts in place of the slivered almonds.

    Recipe #396481

    A versatile stew base that can be switched to suit any palate. The tomatillos give this stew base a plenty of citrus flavors, so feel free to leave out the additional lime juice. The roasted poblanos provide a very subtle heat that is not at all overpowering. If more heat is desired, add a couple of chopped chipotles in adobo or 2-3 chopped serrano or jalapeño chiles. Serving Ideas: When the stew has cooked about halfway (step 4), add meat of choice: shredded roast chicken or thinly sliced boneless pork chops would be equally good. In the original version, I used 1 1/2 pounds of pre-cooked beef tongue; the richness of the meat paired quite well with the tart flavors in the stew. For a veggie version, stir in some cubed eggplant or winter squash or whatever protein substitute you like.

    Recipe #396455

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