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    You are in: Home / "Pink Eyed" Jim Cortina's Public Recipes
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    27 Recipes

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    This recipe has some esoteric ingredients, which I happened to have in my fridge. I collect condiments. It's sad, really. The salted black beans (soybeans) are optional. If you can't find the chili-garlic paste, mince two or three cloves of garlic together with about a teaspoon or so of crushed red pepper flakes. One might also use cabbage instead of celery.

    Recipe #417532

    This is an easy, delicious vegetarian tomato soup. I have another tomato soup recipe - a copycat - which uses an insane amount of cream. This is a healthier alternative. You'll notice that the tomato sauce and paste in particular are weird measurements. That is because this recipe is very friendly to use leftovers with. I always have two-thirds of a can of tomato paste leftover from another recipe. The same is often the case with my homemade tomato sauce (recipe forthcoming). So you can vary the amounts of these two ingredients based on what you have in your fridge. If you want to make this vegan, substitute either silken tofu or soymilk for the sour cream. And obviously don't use the optional cheese. Lastly, if you substitute tomato juice for the vegetable stock, this becomes Quadruple Tomato Soup.

    Recipe #414008

    Once you taste this roasted red pepper dip, you'll never need to make another full-of-cheese, loaded-with-fat, red pepper dip again. I tweaked the recipe given to me by the chef of a local brewpub, Harvest Moon, where they charged $9 for a little ramekin of this stuff with some crudites and pita crisps. It was well worth the $9. That's how good this dip is. Trust me, try it.

    Recipe #149849

    I love Panna Cotta, I love Earl Grey Tea. I love walnuts. This has the flavors of all three. I added instructions to make a Creme Anglaise out of this if you don't have gelatin.

    Recipe #103068

    This is an impressive little dish that you can serve at a brunch, as an appetizer, or as a light lunch or supper.

    Recipe #93633

    I like this as a summer meal, it's rich and comforting.

    Recipe #92205

    I was craving this restaurant's tomato basil soup today, but have only five bucks to my name. So I decided to try and make it with the ingredients that I had on hand. The result was very good.

    Recipe #91328

    The title says it all. This is a favorite late night snack of mine.

    Recipe #91296

    This recipe has the exact same proportions and ingredients as the recipe used by the woman who supposedly "invented" brownies. According to legend, she left the leavening out of her chocolate cake one day, and the cake did not rise, she tried the cake anyway, and thus were brownies born. The best part about this recipe is that you simply use one pot to mix the whole thing, only one dish (aside from your baking dish) gets dirtied.

    Recipe #88119

    Spicy Southwestern inspired take on your typical stuffed mushroom. Can be an appetizer or even a main dish for a light supper.

    Recipe #87704

    This is a refreshing summer tea with no caffeine. Makes an interesting change from regular iced tea.

    Recipe #87614

    Was goofing around making drinks for my girlfriend one night and stumbled upon this. Named the flamingo because of its bright pink color and tropical flavor.

    Recipe #87530

    This is a way to make pomegranate molasses if you do not have access to a middle eastern grocery store, but can get pomegranate juice.

    Recipe #86849

    The Buttermilk in this Panna Cotta recipe gives a wonderful tang to a normally dull sweet-milk taste. This is just slightly sweet, and wonderfully easy to make. Use my strawberry-pomegranate coulis, or even just whipped cream on top to serve.

    Recipe #86827

    I searched for a bananas foster recipe that included orange juice to no avail. So, I made one up.

    Recipe #86401

    Made this recipe in a baking class years ago. It's so sinful. When you take your first bite, the liquid center oozes out and makes its own sauce. I serve this with a strawberry coulis and a dab of creme fraiche.

    Recipe #84472

    I'm not sure if this is authentically German, but with pork, beer and sauerkraut it's close enough for me. This is excellent served over spaetzle.

    Recipe #84403

    This is a good way to use leftover lemons, can also be done with limes. They're sweet and sour and salty all at once. Make an interesting garnish for a margarita. You can eat these rind and all. Cook time is pickling in refrigerator time.

    Recipe #83680

    My favorite sticky, ooey, falling apart spareribs, also included is a recipe for my famous homemade sauce!

    Recipe #83678

    This is from "A Treasury of White Trash Cooking." You could probably use chicken pieces too.

    Recipe #83500

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