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    145 Recipes

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    When making my tabouli, I had extra ingredients, and also realized I needed to make dinner, so I decided to make some sort of soup. I kept track of what I put into it, and here it is! It turned out so well that I ate 3 bowls of soup!

    Recipe #519306

    Thai Sweet Chili Garlic Sauce which I made with the Recipe #506416. It cost quite a bit to ship; arrived when they were not home; and had to be delivered a second time. Since I only used a scant 1/4 cup relish, I was afraid it would not be hot enough, and I did not want to taste it to check the flavor. It took forever to get there. I was afraid that the Sauce was not worth the effort, so I asked Tom, knowing he would be straightforward with me. This is what he said... Yes it had the right amount of heat; Thank You; it as worth it. Supa and I love it; it was fantastic; it is worth making because it has a different flavor.

    Recipe #513027

    Excellent as loaves or buns; this bread has integrity! Crusty on the outside and tender on the inside. Wonderful as a sliced bread to serve with spaghetti or as buns that will hold your sloppy juicy sandwich or burger together.

    Recipe #512909

    This is my base for some of my Thai inspired sauces. It is a basic chili -garlic relish. This year I have grown a Thai Red Demon pepper plant; hot. I also grow Korean Red Garlic; hot. What a delightful combination. I also use this basic recipe to make Serrano Relish, Jalapeno Relish, and other hot pepper relishes. I use complimentary vinegars to suit the pepper, reserving the Rice Vinegar for my Thai Red Demons...

    Recipe #506416

    Mildly hot, addictive, medium peppers for Greek salads. It has been very difficult for me to resist eating these as fast as I put them up. They are the star of the year from my 2013 garden. I will pickle as many as I can, give very few away, and grow Pepperoncinis again next year!

    Recipe #505641

    Moist, light, and probably too many calories... This cheesecake was an Italian cheesecake. I downloaded about 6 recipes, read a bit, then used mostly Rachael Ray's recipe; Martha Stewart, and La Travola's directions; and a few twists of my own. I had never made any kind of cheesecake before, so I had no clue what I was doing... I need to write down this recipe before I forget! I had heard that Italian cheesecakes were dry; this was not, it was moist, light, sweet, and slightly citrus flavor, but subtle. Time includes rest times.

    Recipe #496012

    My best dressing for Christmas and Thanksgiving

    Recipe #490667

    We have a lot of green beans this year. I figured out what to do with the small tender beans, but the Romanos are different... tasty, but different.

    Recipe #463855

    When I offered to be the person to make the Communion bread, I found myself somewhat nervous and intimidated. I tried 4 recipes, 2 leavened and 2 unleavened. I brought samples to some of the church members, and the minister. The members told me which ones they liked. The minister just smiled and said they were all fine, and whatever I did would be good. After several tries, I settled on this recipe. The minister was right... it does not matter. The bread is transformed into the Holy Sacrament at the altar. I use enough whole wheat flour to give it a nice color, and to help give the bread more body. I like to mark the bread with a cross, as a symbol and make it so that it is easily broken. We have 2 services, so I make 3 loaves. I pray as I make the loaves, and feel very humble that I am allowed to do this for our church.

    Recipe #437607

    I love Tabouli... I checked recipes here, other online sites, and my cookbooks. This is how we like it. It was excellent. I wish I had made more because it took me hours to chop everything! There is enough left over for tomorrow. Next time, I will start sooner. The time does not include the rest it needs for the flavors to blend. Our tomatoes are ripe, we have plenty of parsley, mint, onions, and cucumbers from our garden... what a perfect time for Tabouli!

    Recipe #435538

    Tender and tasty! We had a lot of venison, were cleaning out the freezer, and decided to do something easy. This is the first time I have ever cooked in a crock pot! When I ate "crock pot meals" in the 60's they all tasted the same. This is quite good, so decided to post the recipe, so we can make it again. I used to add 1/2 cup dark brown sugar, and a small can of tomato paste, but decided, over time, I really liked it better without those 2 ingredients. Tonight, I adapted the recipe for stove top using my enameled cast-iron cookware... first browning the meat, vegetables, then adding the rest of the ingredients.

    Recipe #420924

    My husband loves Mac 'n Cheese, I don't. I found this recipe on the back of a box of elbows and adapted it to suit us both.

    Recipe #411991

    or Gajar Ka Halva. Bob always brings wonderful foods to our food parties. He brought this dish to our New Year's Day "Good Luck - Pot Luck". It was absolutely yummy! He promised me the recipe, and here it is.I checked other Carrot Halva and Gajar Ka Halva recipes and this was different. I will use Recipe #244273 to make my ghee.

    Recipe #410241

    Inspired Alton Brown and capers.

    Recipe #410240

    I don't think of this as vegetarian, but it is. It's just the way I make spaghetti sauce, no meat. I listed small amounts of salt and pepper so that they are included in the recipe, please adjust to your taste.

    Recipe #409606

    This is the recipe that I have used for more than 45 years. I always get compliments on how tasty and flaky it is.

    Recipe #408669

    There are many good cooks in our church. Every year we celebrate the Lord's Acre Day. The good cooks bring their best to be sold in the "country store", or sold in auction to the highest bidder. This Chow Chow is one that I make sure to get at least 4 or 5 pints, to make it through the year. One of the cooks who used to make this, no longer does, and the other two have passed on. The recipe simply says, "Chow Chow Old Recipe - Real Good. This year, I will try to make enough for the Lord's Acre.

    Recipe #408228

    My dear friend, Carol M introduced me to this recipe, back when we were young, single, and wanted to cook easy hearty meals.... we had other "fish to fry" besides cooking! Good served with Recipe #338028 and green beans.

    Recipe #408180

    Everyone has their favorite list of ingredients in this classic dish... this is mine via Carolyn. Cooking time includes chilling time.

    Recipe #407350

    It was near my husband's birthday when a dear friend gave me two ducklings. Michael loves duck, so I asked him how he wanted them fixed. This is my adaptation of Julia Child's recipe for Duck a l'Orange. The ducklings were a perfect one serving size, 15 ounces, and 17 ounces. The recipe that I had, said that a 5 pound duck would take 1 hour and 30 minutes. Since ours were just about a pound each, they only took 25 minutes. Thank you, Jenny!

    Recipe #407010

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