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    36 Recipes

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    1 Reviews |  By MaryMc

    I found this recipe on a wonderful blog, CafeFernando.com. The creator credits Dorie Greenspan for the crust and Martha Stewart for inspiring the filling.

    Recipe #382031

    I always thought that caramels would be hard to make--or at least, hard to get to come out right. These proved me wrong, and they are SOOOOO good!! I found this recipe on Chowhound.com, where the poster (tb1478) said that it came from Alain Ducasse at the Essex House Restaurant in New York.

    Recipe #360338

    This recipe combines my mother’s original pie crust recipe (she made the best pies in the world!) with some other experts’ tricks and my own experiments. The egg and the vinegar were Mom’s secrets. The vodka is an idea from Cooks Illustrated magazine—it lets you use more liquid for an easier-to-handle dough, without promoting the development of gluten, the way more water would. The 2:1 ratio of butter and lard comes from a story in the New York Times food section, where they experimented with all sorts of different fats and proportions. The lard gives the crust a flaky texture, and the butter gives it a wonderful flavor. Of course, you may not be as obsessive as I am. A lot of these directions and ingredients may seem a little over-the-top to you. You can take whatever shortcuts you like. Just don’t expect the results to be as good as if you did it the hard way! I’ve tested and compared all these nitpicky instructions to the easier, cheaper alternatives, and I’m convinced they really do make enough difference to be worth it. Try it my way just once and see if you don’t agree!

    Recipe #340085

    1 Reviews |  By MaryMc

    This recipe is originally from Lynne Rossetto Kasper, the host of The Splendid Table on NPR. It's a great way to use up leftover turkey. It's especially good with smoked turkey!

    Recipe #274103

    2 Reviews |  By MaryMc

    I found this recipe in a story from a California newspaper about a "Pacific Northwest cuisine" restaurant opening in Manhattan. I don't know what it has to to with any of the above places--it seems Middle Eastern or North African to me--but it sure is good!

    Recipe #255138

    This makes an amazing meal--spicy and rich and oh, so good!! It's wonderful made with ingredients you can get at most any grocery store, but for a really special flavor, find some real, authentic Cajun andouille and tasso. It's out of this world!

    Recipe #209614

    The butter mixture here actually came from a recipe for a spread for grilled corn on the cob! We had a lot left over, so we started thinking of other ways to use it. My husband suggested shrimp, and that was a BIG winner! Try serving it with crusty sourdough bread to soak up the extra sauce.

    Recipe #186012

    1 Reviews |  By MaryMc

    Never mind all the jokes about nobody really eating fruitcake--my mother's always got eaten, and rather quickly!

    Recipe #185566

    These are a wonderful, thin, rich, chewy, buttery cookie that my mother used to make.

    Recipe #185565

    This fresh salsa goes great with grilled Recipe #185560 and Recipe #185562.

    Recipe #185563

    1 Reviews |  By MaryMc

    This recipe comes from Jane Butel's Chili Madness cookbook. I tried several of her recipes, but after I tried this one, I didn't make another, because this was SO good!! The cheese is the secret ingredient--it gives it such a smooth, rich flavor.

    Recipe #185564

    3 Reviews |  By MaryMc

    This is a barbecue-style bean recipe that's traditionally served with grilled Recipe #185560, Recipe #185563, and corn tortillas. Pinquito beans (they might also be labeled "pink beans") are more authentic, and better if you can find them, but pinto beans will work, too. Look for pinquitos at a Latino market if you have one close by, or you can order them online.

    Recipe #185562

    26 Reviews |  By MaryMc

    Santa Maria is a town in central California, north of Santa Barbara. Grilled tri-tip is a local specialty. It's traditionally served with corn tortillas, Recipe #185563 and Recipe #185562.

    Recipe #185560

    1 Reviews |  By MaryMc

    These cookies are buttery and rich and not too sweet.

    Recipe #147988

    3 Reviews |  By MaryMc

    These are the best homemade ones I've ever had!

    Recipe #147987

    1 Reviews |  By MaryMc

    My mother made the best pies in the world--no, REALLY. The crusts were always exquisitely light and flakey. Mine are darn good, but I haven't got the technique quite down (she had about 65 years of practice, so I have a ways to go yet). But with this recipe, I know that perfection is possible!

    Recipe #128668

    4 Reviews |  By MaryMc

    This is a spongecake-type shortcake--but it's MUCH better than those rubbery little things they sell next to the strawberries in the grocery store! It's wonderful with strawberries, peaches, or any other fresh summer fruits. You can also use this recipe to make a jellyroll.

    Recipe #50114

    7 Reviews |  By MaryMc

    My Aunt Millie was another great cook, and these muffins were one of my favorites of her recipes.

    Recipe #50113

    1 Reviews |  By MaryMc

    Great with steaks or other summer barbecue fare

    Recipe #50112

    I found this recipe somewhere online, printed it off, and promptly forgot the source. When I went to use it, I realized that there were a couple of rather important items referred to in the directions that weren't in the ingredients list--the butter and the sugar! So I guessed at the amounts, and if the original, correct recipe was better, then I'd like to taste it, because this version is great!

    Recipe #50111

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