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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 a staple at Russian Christmas

    Recipe #468403

    Served with Beef Tenderloin with Red Wine Reduction. I got this recipe from the Hemispheres Magazine on Continental Airlines, Aug. 2011, pg 136. Read more: http://www.food.com/recipe/beef-tenderloin-with-red-wine-reduction-464357#ixzz1YHRH6o1H

    Recipe #464359

    Served with Vanilla Carrots. I got this recipe from the Hemispheres Magazine on Continental Airlines, Aug. 2011, pg 136.

    Recipe #464357

    Got this from the Blog "Confessions of a Tiffomelon" http://tiffomelon.blogspot.com/2010/05/sweet-corn-tomalito-ie-chevys-corn-mush.html

    Recipe #464337

    A deliciously salty dip that goes well with pita chips or focaccia. Also tasty as a spread or rolled up in prosciutto.

    Recipe #464040

    Found this recipe on pg. 96 of the January 2011 issue of Food & Wine magazine. I'd never attempted focaccia before and this was super easy (although time consuming) and tasted fantastic! The recipe below is as listed in the magazine, but when I made it I doubled the pear and blue cheese. I think next time I'm going to add some chopped and roasted walnuts.

    Recipe #461909

    From an article called "On The Beach" on pg 37 of the March April 2011 issue of Frontier Airlines magazine "Wild Blue Yonder"

    Recipe #454536

    From an article called "On The Beach" on pg 37 of the March April 2011 issue of Frontier Airlines magazine "Wild Blue Yonder"

    Recipe #454535

    From an article called "On The Beach" on pg 37 of the March April 2011 issue of Frontier Airlines magazine "Wild Blue Yonder"

    Recipe #454534

    From an article called "On The Beach" on pg 37 of the March April 2011 issue of Frontier Airlines magazine "Wild Blue Yonder"

    Recipe #454533

    by Carol Peterman This is ethereally light custard with hints of warm exotic spice flavors. Simply spoon into elegant stemware to serve, or use as a filling for cream puffs. This recipe is adapted from The Professional Pastry Chef, by Bo Friberg

    Recipe #446768

    Traditionally, these cookies are pressed into wooden windmill molds. But they're delicious in any shape!

    Recipe #424317

    This is a twist on the Strawberry Lemon Marmalade recipe that comes in the Ball Pectin package.

    Recipe #375793

    I got this recipe from All About Apples.com (http://www.allaboutapples.com/cooking/miscellaneous/000186.htm) I looked it up when we had a bumper crop of apples in the backyard last year. I'm posting it now so I can refer to it in my mini apple pie recipe! This jam is also fabulous in plain or vanilla yogurt for your own fruit on the bottom treat!

    Recipe #358562

    This is super delicious and has enough energy to stick with you for a while. It is a recipe "inspired by" Jamba Juice's Chunky Strawberry.

    Recipe #358561

    A delicious classic given to me by my Aunt-in-law last year. It was wonderful to have homemade egg nog for the first time, so I want to share the recipe. The trick is restraining yourself from making it all year long. Remember, with great power comes great responsibility. The recipe actually calls for a jigger of vanilla, but recipezaar didn't understand that term. Antiquated perhaps? Well, not if you are a bartender...

    Recipe #341455

    After book after book of this delicious drink being talked about I decided to make it myself! After several attempts, beginning with imitation butter extract, I ended up with this simple and yummy recipe.

    Recipe #340933

    I got this fantastic recipe from my Mother-in-law, who got it here: http://alaskacooks.com/2006/12/11/scallops-2/ I wanted to put it up here, in case that site ever decides to take it down. I never used to be a fan of scallops, turns out I never had them cooked right. These were so flavorful and tender and EASY! I used the Kirkland frozen scallops from Costco ($20/bag). Make sure you only do 4-5 scallops at a time, or they don't cook correctly.

    Recipe #340034

    My mom made this all the time when I was a kid, I love it! Sometimes I do meatballs and sometimes just get stew meat and toss that in instead to make it super easy. A couple of cloves of garlic don't go amiss in this recipe either. It's very versatile.

    Recipe #339612

    Really good on a cold winter night! Add some crab meat or shredded scallops for an extra hearty twist.

    Recipe #332959

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