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

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    An Emeril Lagasse recipe. Prep time includes freezing time.

    Recipe #444702

    By chef Susan Spicer of Bayona in New Orleans. Easy, tasty, crispy and sooo much less fat than frying! Prep time includes marinating time.

    Recipe #444701

    From Food & Wine Magazine. This smooth soup is a specialty of chef Susan Spicer at Bayona in New Orleans. What seems like a prodigious quantity of garlic and onions is mellowed by the long, slow cooking. If you can, make the soup a day ahead; the flavor will be even better.

    Recipe #444700

    According to my dad, after many other recipies were tested, this is the closest to his grandmother's Norwegian Butter Cookie recipe that he remembers from every Christmas growing up. His family is from the Chicago area, with a very large Norwegian/Swedish population.This recipe is adapted from Gourmet magazine. Many use a cookie press when doing this; dad said Greatgrandma always rolled the cookies into balls and flattened them with the bottom of a jelly glass, then decorated with colored sugars, so that's what I do. Sometimes I cross-hatch with a fork to better hold the sugar.

    Recipe #444674

    Easy, cheap and delicious!!! I have brought these to Christmas cookie exchanges, to potluck dinners, family gatherings, and every time it's the first thing to go and I'm always begged for the recipe. Hope you love it too!

    Recipe #444611

    Recipe #443813

    If low carbers are missing potato and bacon soup, this is a good substitute.

    Recipe #443812

    This recipe is loosely translated from Spanish on sabormediterraneo.com and is the closest to how I learned how to do it in Spain. I always get rave reviews on my gazpacho. I've added notes in parentheses as to how I do it, different additions or versions done by friends or family in Spain. I'm adding the original Spanish version as the last directions for anyone who may want to see it without my changes.

    Recipe #443750

    From pastry chef Stephanie Prida of Balsan in Chicago. She tops it here with glazed apples; but it's a wonderful foil for everything from vanilla ice cream to poached pears. Whatever pairing you choose for this cake, use a mellow, fruity extra-virgin olive oil for baking and save the more peppery oils for the main course.

    Recipe #442683

    I was watching a show called "Unique Eats" on the new Cooking Channel... a restaurant in New York called Locanda Verde has an Italian-themed Sunday brunch featuring this lemony olive oil coffee cake by their pastry chef Karen DeMasco. It sounded so amazing I had to find and save this recipe....

    Recipe #442681

    PERFECT Thanksgiving side dish; looks gorgeous on the table and is a seasonal decoration in itself!! Adapted from "Around the French Table" by Dorie Greenspan

    Recipe #442255

    Packs a kick, but oooooh so yummy! Cooking time is steeping time for the fruit.

    Recipe #441022

    From "The Essential New York Times Cookbook"; this recipe is David Eyre's, adapted by Craig Clairborne in 1966. The best and simplest version of this classic breakfast, with a drizzle of lemon juice and powdered sugar to finish.

    Recipe #441003

    Adapted from “Dolce Italiano”. A softer brittle - not the sort that will break your teeth!

    Recipe #440597

    This is a recipe that Paula Deen used to do when she ran a bagged lunch business called the Bag Lady long time ago; it was very popular apparently!

    Recipe #439506

    From Chef Marcie Turney of Philadelphia's newest Italian restaruant, Barbuzzo. Cooking time refers to cooling time in refrigerator.

    Recipe #439327

    I literally CRAVE this amazing, hearty soup from Panera when the weather begins to chill.... this is the closest recipe I have found to theirs. The best part is, it's ready in less than an hour!! I've found that the reviews are right and have lessened the amount of flour; originally 1 cup; just use 1/2 or a bit more depending on how thick you like your soup (Panera's is VERY thick).

    Recipe #438883

    From Coastal Living magazine October 2010. My sister made this for a baby shower we attended this weekend and the response was overwhelming - EVERYONE - including the mama-to-be, wanted this recipe!! We never grew up with tuna casserole (our mother is from Spain), but for a first time try, this one was out of the park. Definitely nice enough for company, and easy to make! The only changes she made were to add a few grinds of black pepper and she subbed one of the cans of oil-packed tuna for a water-packed one as she had it in her pantry already. Although I think that the mild flavor of the leeks was one of the keys, I'm sure subbing regular sauteed onions would be acceptable. Don't skimp on the Gruyere; she added a bit extra there too :)

    Recipe #438882

    A Scottish cookie-candy comprised of rich shortbread, thick caramel and topped with a layer of chocolate ganache. Like the UK version of a Twix bar! Cut into small squares because this is RICH, RICH, RICH!!! I have also made these with a candied pecan topping each square for a bit of crunch and party fanciness - yummmmm :) Cooking time includes chilling time.

    Recipe #438500

    A delicious twist on the no-bake Magic Bars everyone loves!

    Recipe #438491

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