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    You are in: Home / Chef TanyaW's Public Recipes
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    51 Recipes

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    found on facebook, want to try

    Recipe #484063

    Prep time includes dough sitting and rising time, hands on time is about 10 minutes. When it comes to breadmaking, simplest can be best. this recipe has 4 ingredients (or 5 if you decide to use some whole wheat flour). I learned this in a breadmaking class, and have made it before for neighbors for Christmas. Many people are surprised that it is homemade... it's not difficult, it's just a matter of learning. Variations are listed in directions. If you would like to learn more about making great bread, I recommend Artisan Bread in 5 Minutes a Day, Amy's Bread, and The Bread Apprentice. Hope you enjoy this!

    Recipe #472439

    How do I keep losing this great recipe! I need to put it here for safekeeping. Fabulous and easy.

    Recipe #487859

    Wow, this is so DELICIOUS... has a very moist cake texture, but not sweet like cake. I loved it and asked for the recipe from my BIL who is a fabulous cook... thanks Warren!

    Recipe #467685

    I have used this recipe for many years. It came in the manual for the first bread machine I bought (at a garage sale, I believe it was call The Bread Machine... not sure, it was a round, taller machine... on the bulky side). Anyway, I have tried other roll recipes over the years and not found one I like better than this. I'd say this is a pretty darn great substitute for buying Rhodes white dinner rolls. One of our favorite ways to prepare them is to divide the dough into 24 small balls and roll in butter, then put in muffin cups and sprinkle with parmesan cheese. These are also great for using with butterscoth pull aparts: http://www.food.com/recipe/easy-overnight-ooey-gooey-pull-apart-caramel-rolls-308969 . I divide the dough into 12 pieces, then each piece into 4 pieces, and roll each piece into a ball, then dip them individually in butter, then the pudding/brown sugar mix. AMAZING!

    Recipe #493225

    I was hoping to find this recipe and method in a recipe already on the site... no luck. But it's delicious! I hope you enjoy it. Active prep time is 15 minutes. But allow an hour total for waiting time and cooking time.

    Recipe #484873

    I have tried a few Copycat Creamy Tomatillo Recipes, and this is by far the best and closest to the original. It make a FABULOUS wrap for a quick healthy meal (tortilla, precooked and seasoned meat, lettuce, tomatoes, cucumbers, dressing, and maybe cheese and sour cream if you like). Absolutely delicious and a quick meal in a pinch as long as you have some pre-cooked and seasoned meat on hand! Try the meat in this fajita recipe: http://www.food.com/recipe/steak-or-chicken-fajitas-63786.

    Recipe #518262

    Got this at a cooking class... they were yummy, haven't tried them yet at home. I did notice when comparing recipes that this recipe has a higher ratio of sugars to other ingredients.

    Recipe #432968

    The foundation of this recipe comes from a cooking class I took from the chef at the Wildflower Restaurant at snowbird ski resort. I tweaked it a little (I think the recipe had flaws that he himself would have tweaked). This is very colorful and I'm sure fairly nutritious. We eat it over mixed greens with a few tomatoes.

    Recipe #432600

    From Pago Chef Michael Richey... this sauce is great on a "New York" pork steak, but also great over any grilled meat, poultry, or fish.

    Recipe #465909

    This is great in Tex Mex wraps (see my recipe for sweet pork) and is also a great way to doctor up a plain chicken sandwich. I would say I use about 1 Tablespoon per wrap.

    Recipe #461859

    Wonderful sugar body scrub... makes your legs/body so soft!

    Recipe #509455

    This is a wonderful soup with a great flavor. It's reasonably healthy and great for chilly fall or winter weather. This is one my kids like too. Great simple meal served with bread that can be made in thirty minutes or less. There is a very similar recipe that is lighter (I think this may have been the "original" version since they are so similar). But if you want to go lighter, here is the "light" version (http://www.food.com/recipe/pumpkin-soup-317826). I'll stick with mine because I think it's healthy enough as is, and food with fat has greater staying power, meaning you eat it and are not ravenously hungry a short time later. Enjoy!!

    Recipe #467464

    This is one of those great desserts that everyone wants to know how you make. I ate it at book club and had to have the recipe. It's fairly simple but delicious.

    Recipe #459078

    Everyone loves these... they are a family favorite. This recipe will be eaten completely at a family gathering with 9 adults and 9 children (the kids don't eat very much).

    Recipe #460424

    This method is pretty easy and makes a great flavored French Bread. I have used it a lot over the years and have lost the recipe couple of times (forcing a major recipe cleanup)... it's one I definitely don't want to lose. I learned it at a bread making class. I often double the recipe. The 12 hours "cooking time" is really the time the sponge must sit to develop flavor, plus rising time.

    Recipe #472432

    Can't believe this great recipe with its proportions is not already on here... most of the other recipes have a higher ratio of eggs and added fats. This is great without the extra eggs and fats!

    Recipe #507271

    This is a wonderful whole grain pancake recipe. It is adapted from the pancake recipe in The Joy of Cooking (the JOC recipe has 1 T more butter and uses white flour instead of whole wheat flour). I don't recommend whole wheat baking without using a wheat grinder... there is such a huge difference in quality, performance, and taste if you buy whole wheat flour instead of using a wheat grinder to mill whole wheat. I have tried both. This is an investment that can help you enjoy healthy, delicious, whole grain foods for years to come! Another thing to know about whole wheat flour versus freshly milled whole wheat is that the freshly milled whole wheat is much more nutrient rich than "whole wheat flour". Wheat is like fruit, once you cut it open, you can't leave it out for a long time because its quality immediately begins to deteriorate. I do believe you can freeze freshly milled wheat and preserve the nutrients.

    Recipe #512636

    Wow, this is a great summer salad that is unique and delicious! It makes a super meal served with bread. If you look over the ingredient list and find they look good, then give this recipe a try... I bet you'll love it! I don't always use endives... sometimes I make it work with what I have on hand for the salad (just greens and tomatoes). Cooks note: Ginger may be frozen and grated as needed.

    Recipe #461857

    Yummy... less eggs and fat than most crepe recipes. They are great!

    Recipe #507788

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