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    You are in: Home / Raquel Grinnell's Public Recipes
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    285 Recipes

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    A recipe from the Barefoot Contessa herself, Ina Garten. Sounded too good for me to lose.... Cook time is freeze time.

    Recipe #205784

    Another wonderful recipe from Ina Garten. On her show she also made Recipe #205904. This cake is similar to a pound cake in texture, but it's also very moist, lemony and wonderful!

    Recipe #205777

    Another recipe from the October 2006 edition of Bon Appetit; these custards are very easy and impressive to make. They pair well with steak.

    Recipe #204796

    From the October 2006 edition of Bon Appetit Magazine, this submission is from Alfred Portale of Gotham Bar and Grill. Now that imported caviar is no longer available, the domestic stuff is all the rage. Paired with lemon oil (sold at many markets), it's the ultimate garnish. Omit scallops and caviar to make this dish vegetarian.

    Recipe #204794

    From the October 2006 edition of Bon Appetit; I am including the published recipe for the crust, however I used a pre-made crust (lazy, lazy!!) with spectacular results.... The cook time reflects the preparation of the quiche only, not the crust.

    Recipe #204793

    Adapted from the recipe at Maxwell's Plum, a legendary New York restaurant now no longer with us.... :(

    Recipe #204792

    From Bon Appetit Magazine, December 1990. This one is from the Hilton Garden Inn in Orange Beach, Alabama, and is said to be particularly good....

    Recipe #204788

    From the October 2006 Bon Appetit Magazine (one of my cooking bibles); they said that "simmering in milk coaxes the very best out of the celery root, giving this silky puree a flavor that's both mellow and full." I made this for Thanksgiving this year and found it to be a wonderfully flavorful, smooth and slightly sweet alternative to the usual starches like mashed potatoes or yams. Mom saved the cooking liquid and made cream of potato soup....

    Recipe #204787

    These are fabulous; tangy and lemony and very refreshing!

    Recipe #204100

    A wonderful Giada de Laurentis recipe. The amaretti in the topping can be substituted with biscotti. I personally don't like the marscapone on top and usually substitute vanilla ice cream....

    Recipe #204098

    I tweaked a Tyler Florence recipe to suit my tastes; it came out so well I had to post it here so I wouldn't forget how to make it again.... Next time I'll try it with frozen spinach to make it even easier!

    Recipe #204097

    A Giada de Laurentis recipe. Sooooo tasty! Allow 2 hours for the chicken to marinate in the lemon mixture.

    Recipe #204094

    A Tyler Florence recipe. Absolutely delicious and easy; I use ground chorizo and frozen, bagged mixed seafood (crab, shrimp, scallops) from Trader Joe's.

    Recipe #204090

    A Jamie Oliver recipe. Soooo refreshing; absolutely wonderful in the summer or as a palate cleanser for a dinner party! Cooking time is the time it takes for the sorbet to freeze.

    Recipe #204084

    A Paula Deen recipe; I haven't had the chance to make it yet, but I don't want to lose the recipe....

    Recipe #204078

    I first tried this recipe at Emeril's restaurant just outside of Universal Studios amusement park in Orlando, Florida. It was the highlight of our trip! Absolutely AMAZING flavor!!!!!!!! It has been a regular for dinner parties ever since, and always gets rave reviews and requests for the recipe.... I have substituted shrimp and crab with great results, too.

    Recipe #204075

    A Tyler Florence recipe (from the Food Network). Absolutely gorgeous and a real crowd-pleaser! I personally don't use as many limes as he does and it still turns out wonderfully.... (I use 4 limes)

    Recipe #204072

    Great recipe! VERY flavorful and family-friendly.

    Recipe #204068

    Another Tyler Florence recipe from the Food Network. A great recipe that can be made ahead and frozen. Just defrost and pan-roast for a quick, flavorful meal. Prep time includes 24 hours of marination.

    Recipe #203149

    Tyler Florence recipe from the Food Network; a classic with roast beef or chicken. The garlic will be soft enough to spread on toasted bread.... yum!

    Recipe #203144

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