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

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    Recipe #251812

    Hummus made with Black beans instead of the traditional chick peas.

    Recipe #251839

    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

    I got this recipe from All About ( 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 a twist on the Strawberry Lemon Marmalade recipe that comes in the Ball Pectin package.

    Recipe #375793

    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

    The get-everything-at-the-grocery-store version. This version tastes more authentic, but takes more work and time than my other "get-everything-at-the-grocery-store version"

    Recipe #264312

    I got this fantastic recipe from my Mother-in-law, who got it here: 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

    This recipe is great for parties, and you can store it ready-to-go in the freezer for up to two months. It's very handy to keep some frozen for those random black-tie affairs that sometimes pop up at one's residence unexpectedly. This recipe came from "Southern Living, 1993 Annual Recipes". I have found this a great gift for batchelor friends, stores easily, broils easily and impresses ladies and parents alike!

    Recipe #268756

    Adapted from "Four Seasons Party Book" pg. 16. This has become a favorite substitute for regular deviled eggs, particularly amongst the menfolk I know. I usually use a lot of curry powder, 1 tbsp. or more for 12 eggs, but your amount will vary depending on your taste and the type of curry powder you have.

    Recipe #268761

    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

    This is a recipe I got from my Oma (grandma). It has always been one of my favorites and is commonly eaten mashed up in a bed of rice and vegetable soup. But I like it served as a traditional meatloaf dish, as well.

    Recipe #107831

    This is a fabulous recipe for parties and get-togethers! You can make it a few days ahead of time and store the mushroom filling in the fridge and the toast cups in an air tight container at room temp for a few days or in the freezer for up to a month. I have actually lost this recipe recently, so everything here is from memory. I'm a bit of a slap-dash cook anyways, so feel free to alter the amounts to your own taste.

    Recipe #268754

    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

    Got this from the Blog "Confessions of a Tiffomelon"

    Recipe #464337

    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

    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

    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

    Very simple and delicious holiday bread. Great with coffee!

    Recipe #491052

    A vegetarian recipe that my mom got from a friend named Debbie Shannon years ago. She called it 3 cheese lasagna, but I have counted and there are definitely 4. One of my favorites because it is so easy, no pre-cooking the noodles! Mushrooms and zucchini can be layered in for a bit more nutrition too. (Or ground beef, if you are not interested in keeping it vegetarian.)

    Recipe #329097

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