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    330 Recipes

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    This was my favorite dish of the class. I had no idea how much I would love Nuoc Cham. Serve this dish with assorted raw vegetables, i.e. lettuce or cabbage leaves, thinly sliced cucumbers, shredded carrots, and/or jicama slices or sticks.

    Recipe #184207

    This is quite a spicy marinade...so beware. Flattening the chicken is the hardest part of this recipe. By flattening the chicken it cooks quicker - more meat exposed to heat the faster it will cook.

    Recipe #184204

    I was responsible for this recipe in class. It is not the typical BBQ sauce, but is out of this world. The list of ingredients may be long, but it is well worth it!! The will yield 1 qt of sauce, enough for 3-4 slabs of ribs or 4-6 chickens. It can also be canned. Just follow the instructions for canning high acid foods. This is also a mild sauce, but you may add 1/4 tsp. of cayenne pepper (or to taste) for a hotter sauce. The chiles used in this recipe are the large dried MILD red chiles called California or New Mexico chiles.

    Recipe #184193

    This salsa is out of this world!! A perfect match for this chicken, but I could eat it with a spoon!!!

    Recipe #184160

    My grandmother used to eat these dried shrimp - straight out of the bag - all the time. I'm not sure I could do that, but they do add a nice depth of flavor to this sauce. If the sauce is too thick for dipping, feel free to add some warm water (a little at a time) until it reaches the consistency you like. We had to do this in class because our sauce came out THICK!!

    Recipe #184107

    A great breakfast salad! This recipe calls for Greek yogurt, which is actually drained yogurt, and has a luxurious texture similar to that of sour cream. If you cannot find Greek yogurt, simply spoon 1 qt of plain yogurt into a colander lined with cheesecloth. Place the colander in a large bowl and let drain in the refrigerator overnight. I know the amount of crystallized ginger seems like a lot, but it isn't. It makes this dish!!!

    Recipe #183909

    I NEVER thought eggs benedict (my favorite breakfast) could be made any better.....but it can!!! This was my FAVORITE dish of the class, of course. I have posted the recipe for the creamy pesto sauce seperately, so it can be prepared ahead of time if desired.

    Recipe #183317

    This is the pesto sauce for the eggs benedict. I didn't think eggs benedict could get any better.....boy was I wrong!! Yield is a guess...we doubled the recipe in class.

    Recipe #183314

    This is a light and flavorful scone. I was never a big scone eater because the ones I have had were like hockey pucks. This one changed my mind. The tricks are to NOT overwork the dough and NOT to over cook them. These are easy to throw together and taste out of this world.

    Recipe #183308

    The best of both worlds in one dish!! This stuff I could eat with a spoon!! It is great on pizza, fish, pasta, chicken....you name it this could top it!!

    Recipe #183224

    Yet another roasted potato recipe, I know! I love potatoes, so I am always looking for another way to prepare them. This one is a little different and tastes amazing. This recipe is easily doubled for a large group of people. It can also be prepared ahead of time, just cover and refrigerate, then reheat in a 400ºF oven for 6-9 min, stirring occasionally. **If using dried herbs, only use 1 tsp.

    Recipe #183190

    This was not my favorite dish of the class, but it was a very close second. The best breakfast sausage I have ever tried! Eating raw meat is a HUGE NO NO - so to make sure you have added enough salt and/or seasoning, fry up a small piece of the sausage mixture to taste before you make the whole batch. This recipe will make 8 good sized patties or 16 small patties. These patties can be seared in a skillet, placed on a baking sheet lined with parchment paper and popped into a 400ºF oven for 10 min or so to finish the cooking.

    Recipe #183095

    This was the BEST recipe of the class. I could not stop myself from eating it!! If you love pesto this is a stuffed bread for you. We did make this on the grill, but it can be made in the oven.I have posted the recipe for the Basil-Arugula Pesto (rz #183224) which can be made ahead of time or while the dough is resting.

    Recipe #183059

    Basically a piadina is a pizza folded in half. This one is made on a grill and is more of a technique than a recipe. This was the one I made in class, and is the one dish we didn't get a written recipe for. Fill it with anything you like, although this one is really good. The amounts are a guess, just don't over fill it. If using a can of dough (like Pillsbury), cut the dough in half and make two piadinas.

    Recipe #182933

    This sounded interesting and like it could be quite good, so I am sharing it with Zaar.

    Recipe #182922

    This is one gooooood sandwich!! Because the class I received this recipe in was named "Breads from the Grill", this recipe is written to be prepared on a "grill". If you have a panini press or grill pan, you can use them also. You will need a "weight" if making this on a grill or grill pan, such as a cast iron skillet or a foil wrapped fire brick.

    Recipe #182688

    This focaccia is made by placing the baking sheet on a grill or in a wood fired oven - if you are lucky enough to have one. This was a pretty easy dough to work with and can be held overnight in the refrigerator to retard the rise, then brought to room temperature before forming and baking. Focaccia is best eaten the day it is baked! We topped it with grilled onions and gorgonzola cheese, but you can use your favorite toppings, or just some freshly grated parmesan cheese.

    Recipe #182653

    This is the FIRST brined anything I have made. Boy, was I surprised with the results. It was the juiciest chicken ever! I was quite impressed and can't wait to start brining other things! If you don't like or want the skin, discard it AFTER the cooking. The skins adds flavor and moisture to the chicken.

    Recipe #182625

    I was afraid we were not going to have enough of these to make the piadinas, because I kept eating them off of the baking sheet!! They are perfect, and cherry tomatoes will work for this also. The yield is a guess. **NOTE: I have made these with cherry tomatoes here at home and found that the temp of the oven should be 275º-300ºF. At 350ºF they will burn because they are so much smaller.

    Recipe #182622

    This is a wonderful grilled pizza that does not have any tomatoes/tomato sauce!! The dough for this recipe is #182309, make 1 big pizza or lots of small ones. When we made this in class, we blew-up our eggplant so we had to use roasted red peppers in its place.(If you are roasting in a brick oven, PIERCE the eggplant before roasting to prevent the explosion and HUGE mess.) It was VERY good, so if you don't have any eggplant but do have some peppers USE THEM....just roast them first. Drizzle the finished pizza with some Basil Oil for a REAL treat.

    Recipe #182611

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