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    1,403 Recipes

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    NY Times Magazine, July 6, 1986, Craig Claiborne with Pierre Franey.

    Recipe #244761

    2 Reviews |  By Oolala

    Martha Stewart recipe from a cast iron booklet that came with my cast-iron enameled 3 qt. Dutch Oven/stew pot. It is described as a hearty seafood dish that is delicious over rice. I'd like a nice crusty bread.

    Recipe #244758

    From Welcome Wagon's Evening Gourmet, May, 1986. I think this would be nice with grilled lamb and I'm posting it for safe keeping. I haven't made it yet.

    Recipe #244703

    From a community cookbook. You dredge the sliced steak in flour and then cook and season with ingredients to make a chili sauce. I think my kids will like this one! Haven't tried it yet. Serve with pasta and rice.

    Recipe #244696

    Apricot nectar or plum nectar can be used for the Marsala if you like. Fry chops first and then bake.

    Recipe #244650

    Submitted by Pam Meyers to a community cookbook. Haven't tried it yet. Note- sherry may be used for the Madiera and chicken for the veal. Serve over a bed of rice.

    Recipe #244620

    In a community cookbook, May, 1986. Sounds great but I bet you could use less oil. This is a 48 hour marination. Meat could be grilled or broiled.

    Recipe #244615

    1 Reviews |  By Oolala

    From a community cookbook. I haven't tried it yet but it is an easy recipe with ingredients I usually have on hand so I didn't want to lose it. It doesn’t say what type of chicken breasts are used. It is a sauté and then bake recipe. Mushrooms would go well with this too.

    Recipe #244609

    Elko is a town in Nevada. This is from the Born to Grill cookbook. "Around the turn of the twentieth century, Basque immigrants from the Pyrenees brought their sheephearding skills and food customs to the high country of Idaho, Nevada, and California. The shepherds are usually with their flocks, but occasionally come into towns like Elko for a few days of frolic and feasting. Local boarding houses cater to their tastes with bounteous preparations such as this leg of lamb. Most people roast their lamb leg, but it;s also wonderful grilled if you butterfly the meat to reduce its thickness." There is at least a 4 hour marination not put in the cooking time.

    Recipe #244543

    Adapted from Cooking For Love, submitted by Lisa Hughes. I like the way this sounds with sherry, lemon juice, garlic and raspberry jam. You marinate overnight (not in cooking time) and then bake.

    Recipe #243551

    1 Reviews |  By Oolala

    My family loved this! It's easy and delicious. I Found it in "Cooking for Love." If you don't have curry powder, you can use 1/4 tsp. cardamon and 1/2 tsp. ground cumin instead. This makes a lot of sauce which is nice served over plain white rice.

    Recipe #243549

    This was posted in Cooking for Love and was submitted from The Tarragon Tree restaurant, Chatham, NJ which closed in 1988. Sounds interesting. Maybe you had it there? There is a 2 hour marination.

    Recipe #243525

    1 Reviews |  By Oolala

    Can be made ahead and uses canned tomatoes. From "Cooking For Love" submitted by Susan Nycum. This can be made ahead and it freezes well. If frozen, defrost and reheat at 350 until bubbly.

    Recipe #243254

    From The Fine Arts Cookbook II. The note there says it is Mrs. Benjamin Castleman's Mother-in-law's recipe (thus the name). This has cottage cheese, sour cream, eggs, melted butter, and milk for liquids. I sprinkled the top with cinnamon before baking. My kugel was done a little before an hour. Watch toward the end. This doesn't have a lot of liquids or wet ingredients compared to other kugels. It's more noodle with less filler.

    Recipe #243239

    I don't want to lose this. It's adapted from The Fine Arts Cookbook II. Good with butterflied leg of lamb as a 24 hour marinade. I guessed the yield.

    Recipe #243236

    Mexican style with onion, sharp cheddar, bell peppers, canned chopped green chili peppers and a dash of hot sauce

    Recipe #243125

    For a change of pace. From Our Best Home Cooking, courtesy of Moriches Bay Realty.

    Recipe #243116

    1 Reviews |  By Oolala

    Haven't tried it yet. Simply mix and heat in a microwave. Serve warm with cold cooked shrimp.

    Recipe #242983

    1 Reviews |  By Oolala

    Only 5 ingredients with some variation for either cinnamon, nutmeg or ginger. Use with 3 cups of assorted fresh fruit such as pineapple chunks, strawberries, apple slices and peach slices.

    Recipe #242981

    Sounds a bit different and is easy to make. From Our Best Home Cooking, courtesy of Moriches Bay Realty. I haven't tried it yet.

    Recipe #242976

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