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    101 Recipes

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    Great dip. Similar to ones served in restaurants.

    Recipe #334653

    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

    1 Reviews |  By MarielC

    From the NY times, here for safekeeping

    Recipe #421515

    Adapted from Bon Appetit. Use kettle cooked chips.

    Recipe #434169

    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

    Recipe #328889

    This is a recipe based on one by Giada De Laurentiis. It's superb! It freezes well with no discoloration so it's easy to make ahead or to freeze leftovers (not that there ever is in my house). If you don't want to make the crostini, spread the pea pesto on Melba toast or other very crisp crackers. Don't skip the tomatoes as they really finish the dish. I usually use sourdough bread for this.This also makes a great sauce for chicken or fish.

    Recipe #434666

    I came up with this recipe on a whim and everyone raves about it.

    Recipe #106420

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

    Recipe #423887

    1 Reviews |  By MarielC

    Adapted from Bon Appetit from a restaurant.

    Recipe #434074

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

    Recipe #330505

    This recipe is based on one that appeared in a popular cooking magazine. This is easier and less expensive to make.

    Recipe #106421

    Recipe #421519

    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

    My own take on cranberry sauce. Easy to make and delicious.

    Recipe #490666

    1 Reviews |  By MarielC

    I got this from the Ocean Spray web site and plan to try it soon. It looks good, quick and easy.

    Recipe #222651

    This is a great variation on peanut brittle. You can also try this with macadamia nuts or cashews. You need to use a candy thermometer.

    Recipe #221346

    Recipe #334819

    From the NY Times. Here for safekeeping.

    Recipe #420195

    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

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