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    1,085 Recipes

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    Advance preparation is required for this dish, with final assembly at the table. A fire pot is used, although a chafing dish or deep electric skillet are possibilities.

    Recipe #367999

    2 Reviews |  By Olha

    A true Stroganoff has very little sour cream and no mushrooms, tomato paste, or paprika. What makes it special is the spicy mustard. It's best made with beef tenderloin, but if your budget won't allow it, use sirloin.

    Recipe #363503

    Delicious served warm for brunch or a coffee break. No butter inside the cake, but after the cake is baked, butter is poured on top and then icing sugar is sprinkled on top of cake with cinnamon. It took me only 30 minutes for this cake to bake so make sure you check after 30 minutes with toothpick.

    Recipe #353219

    A necessary preliminary step is to salt wash the shrimp to firm them up, which gives them a wonderful crunchy texture. Then it is necessary to coat them with a velvet-like egg white and cornstarch mixture; this protects the delicate shrimp meat from the oil and prevents overcooking. Once those steps are done, this dish takes but minutes to cook. Always buy the freshest shrimp possible.

    Recipe #348536

    1 Reviews |  By Olha

    This is my favorite. To serve, spoon directly from the soufflé dish or for a spectacular presentation, bake in an 8 inch spring-form pan and unmold. Experiment with a variety of different greens. If frozen kale is unavailable, use all frozen spinach. Serve with grilled or roasted meats, or with a whole grain bread for lunch. A glass of Italian red wine would be a nice addition.

    Recipe #348351

    This cheesecake is a luxurious twist on the traditional Thanksgiving pumpkin pie.

    Recipe #337098

    1 Reviews |  By Olha

    Pepitas, dark green hulled pumpkin seeds, can be found at natural foods stores and specialty stores. The seeds “pop” when toasted. Serve them slightly warm for the best flavor.

    Recipe #337094

    This cheesy, pungent, nutty polenta is soft and creamy. It can be eaten alone or served with roasted or braised lamb, pork or chicken. Shelled pumpkin seeds are available at specialty food stores. They are sometimes called pepitas.

    Recipe #336309

    In place of pistachios use almonds.

    Recipe #336256

    Corn flour, which is finer than the usual cornmeal and closer to the texture of all-purpose flour, gives the bread its soft, appealing texture. It's available in grocery stores.

    Recipe #335381

    Topped with a lemon sparked sauce, sliced bananas and pecans, these are light and fluffy, good for breakfast or brunch.

    Recipe #335245

    This cake is just a little bit more work, but worth every bit of it. The little more work I refer to, is separating the eggs, which, when I think about it, is hardly worth mentioning. Again the trusty processor, makes preparation time just minutes. There is no baking powder in this recipe. The stiffly beaten egg whites will raise the cake.

    Recipe #332157

    These mummies are none other than phyllo-wrapped beef with a hint of curry with pineapple dipping sauce.

    Recipe #332049

    This is my very favorite sponge cake. It has a marvelous taste and texture, but also, because it is amazingly easy to prepare. This cake is a base for many desserts and is a great recipe for your repertoire.

    Recipe #332032

    This snack is so addictive you may want to double the recipe for a crowd. The raw pumpkin seeds (pepitas) crisp up as they cool so don't be concerned if they seem soft when you pull them from the oven.

    Recipe #331957

    Slightly spicy, intriguingly savory and deliciously comforting. Made with stone ground yellow cornmeal and whole wheat flour and buttermilk.

    Recipe #331818

    This recipes uses Splenda, granulated and fat free half and half.

    Recipe #331798

    1 Reviews |  By Olha

    I love this relish. It is great with fish, chicken, pork, cheese and crackers. Sometimes I throw some into a stew for extra flavor or anything else you want to put it in. Good apples for this recipe are Idared, Northern Spy, Spartan, Cortland and Empire or heirloom varieties, such as Red Astrachan and (Chenango) Strawberry. A sweeter apple would lend more of a dessert quality to the relish. I use any old apple I have on hand.

    Recipe #331430

    This pumpkin spice cake is very moist and rich and the cream cheese frosting keeps it that way for several days! In fact, the spice blend actually improves and mellows in flavor if the cake is made one day before serving. Remember that the frosting is made with cheese and that the cake must be refrigerated to maintain its freshness—especially during warm weather. But don’t worry, this cake is so good that it won’t be around very long!

    Recipe #331210

    Canadian White Cheddar and Potato Soup with a Cranberry Swirl:Hearty yet simple, this comforting soup will ground everyone before or after a day of candy. Thick potato Canadian Cheddar soup suspends the cranberries in the image of an eyeball. Who knew they could be so delicious? Make in advance and serve with a green salad for a spooktacular dinner or lunch.

    Recipe #331137

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