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    101 Recipes

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    From the NY Times. Here for safe keeping. Hopefully I'll make it next year since my standard recipe has too much butter.

    Recipe #405577

    This is based on a Ina Garten recipe. It’s a very elegant and delicious dessert and it’s very easy to make. If using a smaller pear such as Bosc you may need to use more pears.

    Recipe #389098

    This is my adaptation of a recipe by Mark Bittman. This is easier to make than the original recipe because you don’t need to fuss with cooking live lobsters or getting the meat out of the shells and you don’t need quite as large a pot to accommodate whole lobsters. Either boil or steam the lobsters yourself or buy lobster already cooked at a local fishmonger. If you don’t have a hand blender use a food processor, blender or food mill. Serve with a few drops of a flavorful hot sauce such as Franks or Texas Champagne (but warn people not to add too much as you want to keep the delicate taste), cognac, sherry and oyster crackers or toasted croutons.

    Recipe #388028

    A Rick Bayless recipe to try.

    Recipe #386822

    This is from Hubert Keller. Saw it made on TV. It's delicious! I made it in one large souffle mold rather than individual ones. I used Grand Marnier rather than rum.

    Recipe #381068

    This is from Hubert Keller. Saw it made on his TV show and put it here for safe keeping.

    Recipe #381066

    Although day old bread works best, fresh bread is also fine. It’s important to cook over medium heat. If you have a large griddle use it for this. Use thick cut bread for best results.

    Recipe #349457

    1 Reviews |  By MarielC

    This recipe is more of a guide than something that needs to be followed exactly. Use either homemade brownies or a mix. Use as many Snickers bars as you like – any size will do. Use any type of nuts you want. If you like you can mush the chopped Snickers bars into the ice cream but that’s more work. Make the base ahead and then assemble right before serving. The ingredient amounts can be changed – add as much or as little as you want of the hot fudge and caramel. Use another type of candy bar if you prefer. It's important to bake the brownies in a springform pan. Have fun!

    Recipe #344614

    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

    From the NY Times: This gratin is an easy vegetarian main dish to make and resembles a quiche, but without the crust.

    Recipe #344573

    Recipe #334819

    Great dip. Similar to ones served in restaurants.

    Recipe #334653

    Recipe #333203

    From the NY Times. Here for safe keeping and to try later.

    Recipe #330505

    Great holiday stuffed type cookie. Yield is a guess as I didn't count.

    Recipe #328892

    Recipe #328889

    1 Reviews |  By MarielC

    This is from Everyday Italian.

    Recipe #296881

    Cardamom can be expensive but these cookies are worth it. Store in a covered container. They get crispier so don’t overbake them. The yield depends on the size.

    Recipe #285130

    This ganache recipe can be used for making truffles or for icing and filling a cake. The proportions are right for semi-sweet to bittersweet chocolate. Ganache is best make with darker chocolate. Use real chocolate, preferably in bars. If you use chips read the ingredients carefully as you don’t want a brand that uses extra additives and emulsifiers. This recipe can be halved or doubled – just keep the proportions right. The salt, coffee and cinnamon can be omitted but it’s best if you use them as they bring out the chocolate flavor. The yield is for truffles. Cook time does not include chill time. If using as icing this is enough to fill and frost an 8 or 9 inch cake.

    Recipe #280283

    This is a combination of recipes and I finally hit on something that everyone in my family likes. It tastes somewhat like lemon meringue.

    Recipe #278322

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