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    171 Recipes

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    This recipe is an adaptation of the one served at the Le Chardonny Restaurant in Los Angeles, where Chef Claude Alviry puts the marmalade on top of slices of toasted french bread and garnishes it with chopped egg and watercress. The marmalade recipe was printed in the LA Times, SOS column (reader request column) a few years ago; and was chosen by the the Times food staff as one of the ten best recipes of the year from their newspaper.

    Recipe #114393

    This is a recipe I adapted from Maida Heatter's "New Book of Great Desserts". It makes a delicious loaf that slices so neatly that you can make small tea sandwiches with either sweet or savory fillings. It's wonderful served with a fruit salad. The canola oil is optional. The loaf tastes the same but stays moist longer with the oil.

    Recipe #113793

    This is an old family favorite, which is a take-off on soda bread. I like to serve it with soup. It's also good as a snack, served with Irish breakfast tea.

    Recipe #109614

    This is an adaptation of a recipe from the Upper Crust Bakery, in Cambria Pines, California; which is located just off the Central California Coast, near Hearst Castle. I visited the bakery several years ago, and had these bran muffins. They are the best I've tasted and are healthful to boot. There were so many requests that the recipe was published in the local newspaper. Don't be too put off by the long list of ingredients; the batter can be kept refrigerated for about a week before you bake them; and it does make 24 muffins. Also they freeze well. The're worth the extra effort for a special occasion.

    Recipe #109500

    This is an adaptation of a salad served at Restaurante San Andres, in La Palma, Canary Islands. It's a little bit of work but beautiful and delicious. Serve with a potato omelet (Spanish tortilla) for a muy rico Spanish meal. Recipe adapted from the book, !Delicioso! by Penelope Casas.

    Recipe #109138

    This recipe from the Canary islands is adapted from the book !Delicioso! by Penelope Casas. It's one of my faves.

    Recipe #108952

    I had this potato salad at a small Armenian deli in Glendale. I was impressed by how simple but beautiful and delicious it is. So, I decided to try to duplicate the salad at home. I hope you like my version. I call the dressing "Armenian Salsa" because it's a great topping for lots of other things.

    Recipe #108933

    This is a great tasting and great looking slaw, which is a modification of a good but ordinary red slaw recipe. I decided to make it as bright and flashy as the multicolor impatiens in my garden, so I chose ingredients that have flashy colors.

    Recipe #100173

    This is a Mediterranean style sandwich from the Riviera which migrated to California. They makes a great vegetarian lunch and good party sandwiches because they taste better if made in advance. It allows time for the juices to be absorbed in the roll.

    Recipe #99327

    This popular salad is from the Rose Cafe, located near the beach in Venice California. I like to serve this with Mexican dishes such as chili, it provides a cool contrast to spicy food.

    Recipe #92141

    The classic Quesadilla de Queso is a cake with a cheese cake flavor; and made with rice flour, yeast, cream cheese and other ingredients; and topped with sesame seeds. It's delicious but time consuming to make. So, this quick bread which tastes about the same, has become popular with cooks in our local Salvadorian community. The recipe was given to me several years ago by a friend from Salvador. It's a good snack bread for a coffee break; or a good dessert topped with berries.

    Recipe #92126

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