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    158 Recipes

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    Recipe #147461

    A quick, simple way to make candy.

    Recipe #147460

    Recipe #147459

    A less-expensive alternative to the small boxes.

    Recipe #147458

    Similar to Russian Teacakes or Mexican Wedding Cakes

    Recipe #147457

    Recipe #147456

    Use your favorite jelly for the filling.

    Recipe #147455

    Recipe #147454

    Cookie decorations form the jewels.

    Recipe #147453

    Source: Easy Bake instruction book dated 1972

    Recipe #147452

    Source: Easy Bake instruction book dated 1972

    Recipe #147451

    Source: Easy Bake Instruction Book dated 1972

    Recipe #147450

    Source: Easy Bake instruction book dated 1972

    Recipe #147449

    Originally posted 12/01/2005: These are what I made for my DH when he was gong through 8 months worth of chemo. He'd lost a lot of weight and it was one of the few things he could keep down. I'd mix up a batch every couple of days and store them in wide-mouth drink containers (Rubbermaid makes a good one) in the fridge. That way he could get them as desired. One batch would last him a day or two, and it is much, MUCH more palatable than some of those nasty liquid nutritional supplements you can buy at the store. A couple of cautions: First, if you are using this for someone with a compromised immune system (like someone going through chemo), DON'T ever use honey. It naturally contains botulism spores. While folks with fairly normal immune systems can handle it with no problem, it can wreak havoc on the young (less than two years old), the elderly and those with compromised immune systems. Secondly, I wouldn't announce real loudly that this smoothie contains tofu. My DH drank these with relish (for months) til the day he found out they had tofu in them. After that, he pretty much refused to drink them. Which was ridiculous, but...(shrug). Tofu is an excellent source of protein and picks up the flavor of whatever you're mixing it with. I highly suggest getting the hermetically sealed tofu (Mori-Nu is an excellent brand) as it doesn't have the strong flavor as do some of the ones packaged in water. I prefer the Mori-Nu Silken Extra-Firm because it thickens the smoothie and gives it a nice "body" without having to mess with extra thickeners. For the protein powder, try to find a brand that contains at least 20 grams of protein and no more than 20 grams of carbs per serving. The fruits and amounts in this are approximate, limited only by your imagination and taste. A good blender or food processor is a must for this recipe. Don't run the yogurt through the blender, as it contains acidophilus, a "good" bacteria that is very helpful for the intestinal tract. Kinda hard for the little guys to help if they get their brains smashed out in the blender, though... ;) Servings are approximate; it depends on how thick/thin you want it and what you add. As I recall, it makes approximately 6-8 cups smoothie. _______________The following was added 01/18/2008:__________________ Another 'Zaar member (Sandrasothere) asked, "Other than moral support, what do people who go through chemo need the most?" The following was DH's reply...he talked, I typed. It was so profound, so sensitive and it helped me understand (a little better) what he'd been through. I thought I'd share for those interested in helping their loved ones through a tough time: I know the next few paragraphs helped me understand his experience better... He said," I don't know. Sometimes you're so low, there's nothing anybody can do but carry you for awhile...physically, not mentally. She's trying to be brave; she has needs that she doesn't even KNOW she needs yet. So be vigilant, pay close attention to her without being annoying about it and try my wife's recipe. Mainly, you have to keep your strength up. And your sense of humor. You'll die without your sense of humor. You're afraid that this will change you. So you try very, very hard to do the things you've always done and be the person you want to be. You're worried about becoming someone else. My way of dealing with it was to go through the treatments, get through the difficulties as expediently as possible and try not to spend a lot of time dwelling on it; just get on with my life. Because as they say, you die the same way you live...you are yourself. It slowly becomes more difficult as you go along...it grinds you down mentally and physically. It's important to keep milestones. I had a treatment every other week for eight months. After treatment that week would be more or less useless and then the following week I would begin to improve somewhat and be more useful. It's important to find something useful to do that you care about...find some meaning. I produced, recorded and mixed a [music] album during those months. The band was very sensitive and flexible. They would start labeling the production weeks as "Good Weeks" and "Bad Weeks"...if it was a good week, we'd get something done...if not, we'd lay off. It meant a lot to me to have a big project like that to do that they were willing to let me work on. It made me feel like I was still worth something even when I felt worthless because of my condition. Try to follow her lead. It's good to encourage her to have a positive outlook. Try not to push anything because it's difficult on levels that are really hard to describe to someone that hasn't been through it. Treatment affects the chemical makeup of your brain and you tend to do something I call "flat-lining". You don't have any highs and lows anymore...you don't get any brain yummies because it strips that away. It's a very strange sensation...sometimes it's hard to have enthusiasm about things. Not to mention feeling sick quite a bit. It's nice to get visits from your friends...and it's tough to get visits from your friends, because of the way you look and feel...or [you feel] that they may be pitying you or feeling like it may be the last time they may see you alive. I had a piece of paper with a schedule of my treatments on it...I'd check them off after I went through them. It was important to see the end. She'll need someone to drive her around...at least from treatment, that's for sure. No matter how weird things get for her, and how strange she may seem to you compared to the sister you've known...she's still there. The fog will lift when the treatment's over, and it will be a lot more fun for everyone. Treatment sure beats you up. You do bounce back although for whatever reason you're never really quite the same...but it's not bad. 'Cuz you're here and you get to see your family and live out the rest of your life."

    Recipe #146943

    There is a small restaurant that I like to go to whenever I have the chance. Unfortunately, since it's about three hours away, I don't get to do so very often. One of the biggest draws for me is their Agua de Arroz, which means "Rice Water" in spanish. But to call it just simple rice water does it such a disservice. It is soooo much more than that! It is a sweet, creamy dessert drink that truly "makes" the meal. I tried it on a whim the first time. I had just walked away from the counter when I took a sip. I whirled around to my sister, who was right behind me, and said, "You have GOT to try this stuff!!!". So today I went searching for a recipe for Agua de Arroz...and found this. It haven't tried this specific recipe, but I will be soon! It sounds very much like the one that I had. NOTE: After trying this...it wasn't anything like the one I was looking for. It turned out to be this gooey, gelatinous...bleah. Since I can't delete the recipe, I thought I'd warn folks. Don't waste your ingredients.

    Recipe #131832

    This is a recipe I got from my brother. I haven't tried it yet, but he absolutely raved about it. Preparation time does not include brining time. Author's notes: Leave it to Alice Waters and her crew at Chez Panisse to come up with a recipe that's so simple and so brilliant it brings out the best in chicken, pork, or turkey. They've created a brine with sugar, salt, and just a few seasonings that infuse loads of flavor into the meats. To test how well the brine worked, I cooked two chickens side by side. One had been soaked in the brine for 24 hours, the other was simply roasted. Both cavities were filled with Italian parsley, preserved lemons, and onions, and cooked in a 400-degree oven. The difference was remarkable. While the regular roasted chicken had a deeper, richer skin color, the brined chicken was plump and juicy, albeit a little anemic in color. But the flavor was amazing and it was the moistest chicken I can ever remember eating. The next day I warmed the leftovers and the regular chicken was even drier and had that typical day-old taste, but the brined chicken still tasted moist and fresh. To achieve the browned skin you'll have to leave the chicken in the oven a little longer, but the meat will still be moist. We also tried a pork roast, brined for three days, and it came out fabulous, too. The leftovers were particularly good for sandwiches the next day. The recipe makes enough brine for a large turkey. If brining only one chicken or a pork roast, cut the recipe in half. Source: The Secrets of Success Cookbook by Michael Bauer

    Recipe #131506

    This is a mouth-watering way to use up some of your zucchini bounty. If you didn't grow any zucchini this year, it will be worth going to the store to pick some up! I came up with this recipe the year I planted four zucchini plants...and the zucchini couldn't grow fast enough for our family! Every time there was one big enough, we made this recipe! :D And yes, the garlic amount is correct...a head, not a clove. It's very garlicky, but the garlic softens and mellows in texture and flavor. I've actually had the garlic "melt" (for lack of a better phrase) when baked long enough.

    Recipe #126245

    This cake is so delicious and so versatile! I first discovered the applesauce version in Jim Fobel's, "Old-Fashioned Baking Book." I didn't have any applesauce, so I tweaked it and made pumpkin cake instead. It was an instant hit, and I usually continue to make it with pumpkin instead of applesauce. Serve with a big dollop of whipped cream, if desired. See note in directions to make the pumpkin cake. I don't normally make this with the raisins and nuts, but you can include them if you like.

    Recipe #107878

    I like this cocoa for many reasons, only one of which is because it has a delightfully creamy texture. It makes an extra-large batch of cocoa mix, great for gift-giving or large groups. Running the powdered milk through the blender powders it, decreasing the odds that it will float to the top of the mix. The number of servings are approximate, as it will depend on how much mix you use per serving. I estimated at 2-tablespoons per serving. Adjust for personal taste.

    Recipe #107668

    This is comfort food at its finest. I love it hot, I love it warm, but I absolutely adore it ice-cold from the refrigerator. Personally, I think it belongs in it's own food group. But perhaps I'm biased. :D Hmmm, I think I might need to go make some tapioca pudding after posting this recipe... DH loves it when I make this, and I like that I don't have to fuss with soaking the tapioca overnight. I never remember to do that... (P.S. Decisions, decisions...they want to know how many servings? I suppose I should say something other than one, huh? LOL)

    Recipe #107575

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