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    You are in: Home / RussArulo's Public Recipes
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    12 Recipes

    Sort by: Newest | Rating | Photos | Time to Make | A-Z

    On a spur of the moment decision to make jambalaya, I noted to my dismay that I was missing the trinity necessary to make it work, and having those with seafood and bell pepper sensitivities made it more difficult. As Teddy Roosevelt said, "Do what you can, with what you have, where you are." This is the result, and it was a success!

    Recipe #514188

    Made this the other night for a coworker's birthday the following day. Made her so happy, I feel bad having kept half the batch at home! If you put the graham crackers in at the beginning, they will be blended into the ice cream, giving it a grittier texture. Adding them 5 minutes from the end will leave bigger chunks, but a smoother ice cream. ** Cook time includes refrigeration and freezing time **

    Recipe #501840

    In a house where people have food sensitivities and are trying to lose weight, it's hard to please everyone with a single dish; this worked wonders. When you use your canned salmon, be sure to get skinless and boneless to save time. This could also be used as a dip or spread for crackers and crudités.

    Recipe #500634

    With everyone in the house trying to eat healthier and with a slow cooker waiting to be broken in, I came up with this recipe on the fly. Works well with baked potato or rice.

    Recipe #498507

    This is what I get for not reading the directions properly. Still, it came out delicious, but I will never again use aluminum foil when making fudge. As this is "spoon" fudge, place it in jars, cups, even Tupperware would suffice, because it will not set and harden like proper fudge should.

    Recipe #475157

    Developed this recipe on the fly last night when I found out I was short on hoisin sauce and had an extra mango left over from making tarts.

    Recipe #463263

    My little sister loves pumpkin pie, and as much as I love it myself, I wanted to try something different. I synthesized a few recipes I'd found in books and on the internet to come up with this recipe. The cooking is somewhat more involved because I chose to use a bain-marie and a proper springform pan. If someone out there would like to try this without one or both of these things, by all means, comment and let me know how it turned out for you. Cooking time includes cooling time. Happy Halloween!

    Recipe #440370

    The things you can do when you run out of staple ingredients! I ran out of butter and I didn't have any shortening on hand, but I really wanted to make scones, so I substituted canola oil and ricotta cheese. It sounds weird, I know, but they taste great. Have about a cup or so of extra flour on hand for kneading.

    Recipe #434464

    Banana bread that's crisp on the top, moist in the middle, and with a special Yuletide twist. This recipe makes 3 loaves, so use a big bowl when you're mixing these ingredients. Also, pardon the metric, but it's cleaner this way. For those who don't use metric: 325 mg sugar = 1 5/8 cups + 1/4 teaspoon 210 mL liqueur = 1/2 cup + 1/3 cup + 2 1/2 teaspoons 115 mL syrup = 1/3 cup + 1/8 cup + 1 teaspoon These eliminate the need for additional liquid in the recipe. You may add chopped walnuts or chocolate chips if you wish, but I don't think they're necessary.

    Recipe #402206

    A recipe developed on the fly for Thanksgiving 2008 when there was a disagreement about how the stuffing should be prepared; I wanted savory, everyone else wanted sweet. At the end of the day, there was less of mine to put away. The rich earthiness of this dish is a nice counterpart to sweeter aspects of a Thanksgiving meal as well as a pleasant support for the meat, be it ham or turkey, or even tofurkey or turducken. Adjust the spiciness of the sausage to your liking.

    Recipe #399179

    This is an adaptation of the recipe available in the Atkins cookbook. Having had poor luck with it the first time around, and with no vanilla bean on hand, I changed a few things around to see how they worked out.

    Recipe #390719

    A summer treat that everyone can enjoy and that can be altered any number of ways! Here, I used figs, peaches and nectarines, but you can use any fruit you have on hand or that is in season. ** Tips are given in the directions **

    Recipe #384310


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