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    46 Recipes

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    From Penzey's catalog. You can use sweet or hot curry powder in this recipe.

    Recipe #401240

    Delicious soup and a great way to get kids to eat broccoli! Don't skimp on the garlic - it makes the soup.

    Recipe #394149

    Excellent tangy sauce and a great way to use up those fall green tomatoes. You can add cooked chicken into the sauce to make it heartier if you like.

    Recipe #394031

    I've made this roast with both buffalo and beef and it's equally good either way. By all means, if you can get a buffalo (bison) roast, use it, but don't hesitate to substitute beef. This comes from "A Taste of Wyoming" cookbook, by Pamela Sinclair.

    Recipe #393914

    This is a delicious semi-spicy sandwich dill that comes from "The Joy of Pickling" by Linda Ziedrich.. If you want to reduce the spice, cut back on the crushed red pepper. Recipes like this are what make it worth all the work to make homemade pickles Prep time does not include overnight brining.

    Recipe #393851

    Excellent combination of flavors making for a slightly more tart jam than regular peach jam.

    Recipe #393598

    This recipe came out of a need to serve leftover pork tenderloin in a completely different way - my kids hate to eat leftovers of the "exact" same thing they ate the night before. I kept it pretty mild for tender palates, but you could certainly add any type of chiles, hot sauce, etc. Also, for the kids I put it into tortillas with cheese for burritos while my husband and I ate it in bowls as chili. The sky's the limit to the variations

    Recipe #391680

    I developed this recipe as a semi-healthy breakfast bread I can give to my kids in the morning. I think it's delicious as-is, but if you want to make it in a more traditional style, you can make any or all of the following substitutions: 2 cups sugar for 1/2 cups + 1/2 cup vanilla yogurt, 1 cup vegetable oil for 3/4 cup grapeseed oil + 1/4 cup ground flaxseed, 3 cups all-purpose flour for 1 1/2 cup all-purpose + 1 1/2 ww pastry flour. Also, my kids don't like nuts in sweet breads and muffins, so I use chocolate chips. You could replace those with more coconut or chopped nuts.

    Recipe #390010

    Featured on the Oprah show. Recipe from Donald Trump's Mir-a-lago Resort.

    Recipe #389735

    We've made this recipe so many times I can't even count anymore - often for company - and always to accolades. It seems like a lot of meat, but make it all. If you have company, it will be gone, and if you don't, you'll love the leftovers!

    Recipe #388481

    This is an easy dish to prepare and looks and tastes elegant. Recipe is from the Colorado Junior League

    Recipe #388219

    My own invention when I had a lot of sage in the garden. The combination of sage and mushrooms gives this pasta a very earthy, rich taste. You can use any combination of mushrooms you like, but don't chop or slice them too small. You're going for chunky mushrooms here.

    Recipe #387758

    What can I say? Absolutely sublime, but ONLY make with the freshest, ripest tomatoes. Prep time does not include the 20 minutes of "sit" time for the tomatoes.

    Recipe #387757

    The title and base of this recipe comes my daughter's cookbook "Pretend Soup" by Mollie Katzen. So easy and delicious as a veggie side dish in the summer. I use oregano here, but any fresh herbs would be delicious.

    Recipe #387745

    From Weber's Big Book of Grilling. One of our favorite summer desserts. If you don't want to bother with the raspberry sauce or lemon cream, the peaches are delicious by themselves or with vanilla ice cream or whipped cream.

    Recipe #387723

    This is the perfect fall soup. The tomatoes and basil are still fresh, but the evenings are getting crisp. This comes from the Weber's Big Book of Grilling

    Recipe #387718

    One of my co-workers gave me this recipe years ago, and now it's a staple. We just don't feel like it's summer until we've eaten some. We usually eat it for dinner, but it's equally good for breakfast or brunch.

    Recipe #387261

    This is perfect for brunch when you need to contribute a dish. It couldn't be easier and it is very yummy. Came from Real Simple Fake it don't Make it.

    Recipe #386994

    Very pretty in tall tumblers, and refreshing!

    Recipe #386993

    This recipe is so named because my daughter helped me make it, and we used carrots pulled from our garden right before baking. This is also a cake for high altitude (I'm at a little over 5000 feet, so beware if you are 7000+). What I did was take highly rated carrot cake recipe and adjust it for altitude and personal taste (added nutmeg, for example). It did fall a bit in the middle, but I think that's because I couldn't resist opening the oven door at one point (bad!). Nonetheless, everyone said it was the best carrot cake they'd eaten, and it was super moist. I've since edited the amount of vegetable oil down a bit because that might have been what made it a touch heavy. If you want to prepare it the way I did originally, use 1 1/2 cups of oil. Also, I use half grapeseed and half canola oil. I'm convinced the grapeseed oil contributes to an exceptionally moist cake. For the cream cheese frosting, I used recipe #6536 by riffraff, but I've included it here to save time. Frosting was absolutely delicious and I made no changes except to use orange food color (as you can see from the photos).

    Recipe #386992

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