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    101 Recipes

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    Recipe #421533

    1 Reviews |  By MarielC

    This is from Everyday Italian.

    Recipe #296881

    Recipe #421519

    Nice icebox cake, similar to ambrosia salad. Cooking time is actually setting time in the fridge.

    Recipe #482459

    Another from www.retrofoodrecipes.com

    Recipe #421532

    From the NY Times. Here for safekeeping and to try.

    Recipe #423887

    3 Reviews |  By MarielC

    This is a Rachael Ray recipe. Any type of potato cut in slices will work. Very easy and very good. Dried herbs work well also.

    Recipe #344577

    2 Reviews |  By MarielC

    This "tea" is great for colicky babies or babies who don't burp properly and are prone to gas. Also great for anyone with gas no matter what age. It's wonderful after any kind of abdominal surgery. Great to give to kids with any kind of tummy upset. This is also know as "The Italian Grandmother Cure". The full recipe makes about 4 adult servings or 16 to 32 infant servings

    Recipe #224686

    From the NY Times. Here for safekeeping. I estimated the amount of nutmeg and walnuts.

    Recipe #420044

    From the NY Times. Looks like an interesting technique to make asparagus.

    Recipe #421459

    This can be made with any combination of nuts as long as the total weight is 18 ounces. Try all pistachio, all walnut or half and half. Use a honey that is not too sweet such as orange blossom or thyme. The cooking time does not include cooling time.

    Recipe #419349

    1 Reviews |  By MarielC

    Adapted from Bon Appetit from a restaurant.

    Recipe #434074

    This is a great lemonade recipe from scratch. You can add more or less sugar depending on your taste. You can make a whole pitcher, or you can refrigerate the syrup to make a glass whenever the mood strikes. The number of lemons you need depends on how juicy they are - you need a total of 1 1/2 cups of lemon juice.

    Recipe #434130

    Cooking time is actually setting time for the gelatin.

    Recipe #502604

    From the NY Times. Here for safekeeping.

    Recipe #420041

    This is a recipe from my teenage years and it's a good one. Cooking time includes chilling time.

    Recipe #222663

    This is from the NY Times. I've tried this twice. Like most NY Times recipes it wasn't very specific. The first time I made it in a 9x13 pan but I thought they were too thick. The second time I made them in a half sheet pan with a Silpat on the bottom and they came out better. This comes out much crispier than regular Rice Krispie treats. You can use salted or unsalted butter.

    Recipe #263675

    1 Reviews |  By MarielC

    I would not be allowed at the family Christmas party if I didn't make these. Super easy, inexpensive and delicious. Cut into small or large bars. The filling must be added to the hot crust – do not let the crust cool. Make sure to use a 9 inch pan (not an 8 inch). Also good when made with limes.

    Recipe #147590

    1 Reviews |  By MarielC

    From Pillsbury Bake Off. Here for safe keeping and to try soon.

    Recipe #421529

    I love this dish and have made several versions throughout the years but this is the best I’ve found so far. It's from Cook's Illustrated. It's a bit more detailed work than other recipes but so totally worth it. The garlic gets sweet and mellow in this dish so if you are looking for a more spicy, biting garlic taste this may not be for you. If you like roasted garlic you will like this. I've made it with and without the vermouth, you can leave it out but it does add that extra touch of goodness. I always brine chicken no matter what the recipe but if you want you can skip that step. You can also peel the garlic if you prefer, but add a bit more oil when roasting it to keep it from sticking. Serve this with crusty bread to mop up the sauce. You must use an oven proof skillet.

    Recipe #222754

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