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

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    From the Pass The Sushi blog; had to save these ones! Can't wait to try them :)

    Recipe #502625

    Adapted from My Baking Addiction blog. Super tasty and healthy, especially if you're using 0% fat yogurt!!

    Recipe #502624

    From Vegan in the Freezer blog; posted here not to lose... just three ingredients! Cooking time is freezing time.

    Recipe #502622

    By Colleen Sowa on Just A Pinch genius! She not only candies the bacon first, but uses some of the drippings in the dough. I've altered a few ingredients slightly for my family's taste, subbing shortening for margerine, and semi-sweet chocolate chips for bittersweet. Prep time includes minimum cooling time.

    Recipe #502621

    Recipe adapted from Caryn Stabinsky, Elm Restaurant, New Canaan, CT. Cooking time includes overnight refrigeration.

    Recipe #502354

    I love the classic 1950's sidecar, but sometimes all the acid in the lemon juice really gets me! So this is my favorite, creamy version!

    Recipe #501744

    This is a combination of my favorite key lime pie recipes. I love key lime pie, but many times find it too tart for my liking; the cream cheese in this recipe is the perfect foil to the lime juice and contributes an amazing creaminess. And the sour cream topping MAKES this pie - don't skip it! The only shortcut I take is to sometimes use a store-bought graham cracker crust....shhhhh, don't tell my family! Cooking time includes 2 hours chilling time in the refrigerator.

    Recipe #501654

    A twist on the normal watermelon feta salad recipes out there. Cooking time is chilling time.

    Recipe #501142

    From "101 Recipes" food blog online. She simmers the grapefruit juice here so it reduces and concentrates. "The flavor of the curd is better, the color deeper. That said, if you don't have time to do this step, just start with 1/2 cup grapefruit juice, strained. Your curd with still be perfectly good. As far as sweeteners go, I use granulated sugar, or honey, or a blend of the two. I stay clear of brown sugar or maple syrup here just because it muddies the color. What else? Method: I cream, then combine ingredients in a stainless steel mixing bowl here, you can use the bowl from your stand mixer if you like. Then, move that bowl over a saucepan of boiling water (as a makeshift double boiler), to keep the heat gentle. Go from there. It's easy, and keeps bowl-cleaning to a minimum."

    Recipe #501135

    A combination of the best cheesecake recipes I've tried. Nothing really beats a really great, simple cheesecake! Prep time includes cooling time for crust.

    Recipe #501123

    From Just a Pinch Recipes online... posted here for safekeeping. Easy and quick, made with ingredients that you likely have already! Can't wait to make these... can be served warm or cold and have been compared to churros!

    Recipe #501119

    There are lots of buffalo chicken pasta salad recipes out there, and as wonderful as they are and SO great to take to a BBQ or cookout, the fat content is outrageous! This is my version, lightened up a bit. Cooking time is cooling time.

    Recipe #500966

    Yummy and light; a combo of a couple of recipes I like...

    Recipe #500694

    Chef Madeline Dee has a blog on with this gem I found on Facebook, of all places! It combines two of my favorites - spinach, pear and walnut salad with filled pasta (ravioli) - into a yummy quick dinner!

    Recipe #500576

    From "Tasting Table" blog: Carrot cake conjures memories of sticky fingers and the inevitable hoarding of cream cheese frosting. So when Claire Twesten, the pastry chef of Philadelphia's new Talula's Garden and its parent restaurant, Talula's Table, began thinking about a cookie plate for the restaurant, she harnessed the flavors of a homespun carrot cake. These tender cookies are packed with carrots, raisins and oats and hold a delicious layer of honey-sweetened cream cheese icing. Twesten serves these double-decker treats with three other cookies (chocolate-caramel-sea-salt bars, almond boterkoek and vanilla crescents), but we prefer ours alongside an extra serving of icing. Some things never change.

    Recipe #500390

    From the blog CHOW: This cold-weather soup, featured in cookbook author/Francophile Dorie Greenspan’s Around My French Table, is described as Provence’s version of America’s chicken soup. This simple, subtle garlic concoction is used to cure colds, as well as the more common hangover. Dorie likes to start with three eggs yolks, adding as many as three more. We made it several times and settled on the richer version with the full six. Use the leftover whites for chocolate mousse, another great cure-all.

    Recipe #500388

    French Canadian comfort food; kind of like sticky toffee pudding. Posting so as not to lose it!! Cooking time includes 1 hour minimum chilling time.

    Recipe #500359

    Tweaked recipe from America's Test Kitchen; the recipe does not seem to be available online anymore... My only change is that I substitute fat-free greek yogurt for the low-fat sour cream, but I'll bet Splenda for Baking can also be subbed for the sugar.

    Recipe #500338

    Created for weight loss program. Will add can of Rotel tomatoes and chilis next time to make 'saucier'.

    Recipe #500322

    Another one from "Hungry Girl" blogger Lisa Lillien.

    Recipe #500287

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