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    31 Recipes

    Sort by: Newest | Rating | Photos | Time to Make | A-Z

    Mr. GoKittenGo doesn't cook a lot, and when he does, I tend to stay away from the kitchen. However, I peeked over his shoulder to learn how to make these after he whipped them up one night. They're almost too easy to be a recipe! Note that this recipe calls for the "Big & Flaky" crescent rolls; if you use the regular size ones, you might want to use less Nutella. Then again, you might not. ;)

    Recipe #203028

    A recent discovery, this immediately became a house favorite(try it on cheese grits). I've prepared this substituting plain, ground cumin for the toasted and ground whole cumin and Tabasco jalapeno sauce for the pepper. A little chopped, fresh cilantro really brings it to life! Ideally, I think this needs to sit for a couple pf hours so the flavors can blend and the the scallions can become a little less powerful. If you're going to serve it right away, you might want to reduce the number of scallions. From the 2002 edition of "Best of Gourmet".

    Recipe #181290

    From "I'm Just Here For the Food" by Alton Brown. This is one of those trapping-heavy recipes; you'll need three dishes for the dredging ingredients, a rack for draining, and a good set of tongs for flipping the tomatoes in the hot oil. To me, the only way to cook fried green tomatoes is in a cast-iron skillet -- but I'm Southern. ;) The oil temperature is what's written in the recipe - I use a small piece of bread dipped in the egg mixture as a guide; if it sizzles enthusiastically, the oil's ready to go. Prep and cook times are approximate.

    Recipe #179309

    Fun, tasty cocktail that packs a heck of a whollop. I recommend using Gosling's dark rum for this concoction. From an issue of InStyle magazine.

    Recipe #151626

    From "The Best of Gourmet 2002".

    Recipe #151397

    From "The Best of Gourmet 2002". If you use parchment on the baking sheets, the chips will tend to stick. A mandoline is a godsend, as the slices need to be very, very thin. All that aside, these are delicious.

    Recipe #151396

    These aren't grits in the true sense, that's why the quotation marks. They're made from canned hominy, pulsed in a food processor to give them a grits-like texture. From The Best American Recipes 2001-2002, by chef Bobby Flay. Cooking and preparation times are approximate.

    Recipe #150633

    I just received this from Top Secret Recipes.From It sounds great, but I've not tried it; come to think of it, I've never even heard of Houston's. :) I would probably reduce the amount of honey, but I'm posting it as written.

    Recipe #98957

    This is a really quick, simple, and flavorful sauté from The Victory Garden Cookbook. It can be served hot or cold, and reheats well.

    Recipe #97323

    This is from The Essential Vegetarian Cookbook by Diana Shaw. I just tried it recently, and liked it so much I had to share.

    Recipe #97054

    Oh, these are evil. Potato chips are unhealthy enough, but slathering them with butter? Perfection! I located this in The Best American Recipes 2003/2004 edition. Be sure to use thick cut potato chips - - ordinary ones won't hold up as well. Prep and cook times are approximate, and don't include time to soften the butter.

    Recipe #92040

    Super easy, super good; a really great "in-a-pinch" dessert. From a cookbook entitled "Second Round", the second in the "Tea Time At The Masters" set from the Augusta, Georgia Junior League. Cook time is chilling time, and time to prepare the fruit isn't included.

    Recipe #77217

    I've not tried this yet, but it sounded so yummy I had to share! From the December issue of Yoga Journal magazine. Preparation and cooking times are estimates. I bet this would be better with pecans instead of the called-for walnuts, but I'm posting it as written. :)

    Recipe #77190

    This is from a cookbook entitled "Creative Cooking", and somehow manages to be both refreshing and decadent. It's so good. If you can only get small figs, use a few more; the glasses should be full almost to the top. Why not just make a double batch anyway? I usually do. :) I hope you enjoy this! Please note: Cooking time is chilling time.

    Recipe #76220

    I don't know what it is about these potatoes, from the cookbook Second Helpings from Union Square Cafe, that is so good. Roasting them in sea salt in a cast iron skillet just does....something. I love preparing this recipe; it's almost like a ritual! :) Preparation and cooking times are close guesstimates. I hope you enjoy these as much as I do!

    Recipe #74217

    From Vegetarian Times magazine, yet another twist on egg salad. :) Cooking time includes time to cook the eggs.

    Recipe #74215

    I adore fennel, and this is one of my favorite ways to express my adoration! :) Cooking time is marinating time, and preparation time is approximate. This comes from the Victory Garden cookbook.

    Recipe #74183

    I've never made this, but have had it marked as a "must try" for ages. It's from the Victory Garden cookbook. Preparation time is approximate.

    Recipe #74178

    From a cookbook entitled "Food Editors' Favorites: Treasured Recipes". The bananas should be almost over-ripe. Be absolutely certain to use cake flour and sift three times like the recipe calls for. Sounds odd, I know, but the bread really doesn't turn out the same without doing that. It's like magic! :) This freezes very well.

    Recipe #74126

    Super fun cocktail from the book Atomic Cocktails. Another one of my faves. :)

    Recipe #74124

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