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    You are in: Home / jlotterer's Public Recipes
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    4 Recipes

    Sort by: Newest | Rating | Photos | Time to Make | A-Z

    A quick and tasty way to make baked pasta without the need to pre-boil the pasta. Feel free to use a variety of cheeses - i just used what i normally keep on hand, but a variety of Gruyere, Romano, Mozzarella, or others would be excellent replacements for the Mexican blend. Also try with cubed chicken added to the mix.

    Recipe #453329

    My variation on the Cook's Illustrated / Nestle Toll House recipe. The proportions of all ingredients in this recipe are perfect! Not too greasy, not too cakey - this is the ideal soft / chewy chocolate chip cookie. The only drawback is that you need to let the cookies rest in an airtight container for a few hours (or overnight) so that the moisture can distribute evenly throughout the cookie. The added wheat gluten helps to retain moisture and keep the cookie soft and chewy. The oat flour (just oatmeal which i pulse in a food processor till it reaches a flour like consistency) adds a distinct flavor that I just love. The ratio of oat flour to all-purpose flour can be modified, however, the more oat flour used will result in a flatter/thinner cookie. I use somewhere between 1/2 cup and 1 cup of oat flour and adjust the amount of all-purpose accordingly. Baking on Silpat silicone baking sheet liners also helps to keep the bottoms golden brown without burning.

    Recipe #452685

    This is one of those old southern recipes handed down from generation to generation. My grandmother never measured anything, but this is just about as precise as I can get. This cornbread is made with white cornmeal, and has a slightly salty taste. It goes great with a just about any southern meal, or just break it up in a big glass of milk by itself.

    Recipe #433580

    This is a very quick no-fuss chipotle mayo. Try it on a grilled chicken, tomato and cheddar sandwich on ciabatta bread.

    Recipe #418395


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