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    You are in: Home / Erin K. Brown's Public Recipes
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    54 Recipes

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    This recipe is open to variations depending on what you have in your fridge. Fresh fennel makes a good addition, or diced cucumbers and greek yogurt. From the July 2014 issue of The First Alternative Co-op Thymes (Vol 35, Issue 7) from the Corvallis Co-op.

    Recipe #517113

    This is a family recipe that I got by watching my Oma and Opa cook. Amounts are estimates since they use terms like "about like so", "enough", and "til it's good" to describe how much to use...like every experienced cook. <3

    Recipe #509893

    This recipe is out of the October 2013 issue of Real Simple (pg. 216).

    Recipe #509862

    This recipe came out of the October 2013 issue of Real Simple (pg. 214).

    Recipe #509861

    My mom made this all the time when I was a kid, it is so delicious! The recipe came from "Favorite Recipes; Award-Winning Chicken Recipes" on pg. 30.

    Recipe #509642

    My dad makes perfect hard boiled eggs, so I finally asked him how.

    Recipe #509641

    This recipe came on the back of an Andes Mint coupon. Looks good, but I haven't tried it yet.

    Recipe #509640

    Boiled and baked with cheese and sour cream, how can you go wrong? This recipe came on the back of my spatula set.

    Recipe #509638

    Great, healthier substitute for chips! I love the crunch, Very helpful with those crunchy food cravings that often accompany the early stages of trying to eat better. The spices can be altered to your own tastes. You can go as simple as salt, or prepare the curry-style mix I use here. (Thanks Kari!) The spice list I give makes enough for --3 batches.

    Recipe #497812

    Tara's Russian Christmas classic

    Recipe #493527

    These can be served as a soup in the broth you boil them in or drained out and served alone. If serving as a soup, tossing in a little fresh dill and a dollop of sour cream is highly recommended.

    Recipe #493524

    Russian Christmas' staple for years! Deliciously creamy with blanched apricots.

    Recipe #493523

    caucasian-style grilled lamb

    Recipe #493402

    We have never managed to find parsley root, I wonder what this would taste like with it actually added?? Also, once all the ingredients are together in your large stock pot, we let it simmer overnight

    Recipe #493401

    Recipe from the book "Olive Trees and Honey: A Treasury of Vegetarian Recipes from Jewish Communities Around the World" by Gil Marks pgs. 185-188

    Recipe #493400

    This surprising dish is a fantastic accompaniment for ham. Pineapple chunks can be used instead of tidbits for a chunkier effect. (1 sleeve of Ritz is 35-40 crackers)

    Recipe #492685

    This is the moistest cake I've ever had, the jello in the mix is the trick. Got this recipe from my Mom's cousin, Linda Ashley.

    Recipe #491054

    Very simple and delicious holiday bread. Great with coffee!

    Recipe #491052

    Sweet and Spicy! This is a recipe that is based on a menu item of the same name at The Voicebox (http://voiceboxpdx.com/food-drink/). They make deviled eggs with bacon, green onions, and sriracha. I've modified the filling and used the toppings that The Voicebox uses to create a uniquely delicious deviled egg that will have people guessing about what's in them!

    Recipe #482304

    This recipe requires a sleeve of Petri Dishes, but Food.com won't let me include that in the Ingredients, since they are not food. Petri Dishes can be purchased from Amazon in packs of 20 for --$10, if you can't find them locally. Originally seen in Parents Magazine, Oct 2011, Pg. 148-9 under the name "Germy Jigglers". Those were without the vodka, of course!

    Recipe #469339

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