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    484 Recipes

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    Recipe by Gina Homolka of More oats than flour, and very little butter (1/5 teaspoon per cookie) these are are a soft, chewy alternative to higher-fat recipes. We like to use chopped dried tart cherries instead of the raisins, but any dried fruit could be substituted. Pecans would be nice, too.

    Recipe #488117

    An Elizabeth Andoh recipe from At Home with Japanese Cooking, which is no longer in print. She is an American who married intoto a Japanese farming family, graduated from a Japanese culinary school, and writes cookbooks which make Japanese home-style cooking accessible for American cooks. The soup's name comes from the curled-up shrimp resting at the bottom of each bowl.

    Recipe #511819

    Good for all grilled meat and poultry; enough for 5 to 8 pounds of meat. Adapted from a recipe from the Santa Fe School of Cooking.

    Recipe #478928

    Other greens may be used instead of spinach, but cooking time will have to be adjusted. From "Diabetes Cooking for Everyone", by Carol Gelles. Exchanges:2 3/4 lean meat, 2 vegetable, 1/4 milk, 2 1/2 fat.

    Recipe #500794

    Alger, our mailman in the early 1980s in West Glenville, NY, gave us some of his homemade kielbasa to try and I BEGGED him for the recipe after we tried it. I have kept that recipe for 30 years now without actually making it, but we dragged it out again, planning to try it sometime soon, as we have natural casings on hand and a sausage stuffing attachment for our KitchenAid. The recipe is writtren in Alger's words, not mine, so you may find it vague.Here's to Alger, wherever he may be!

    Recipe #477464

    An earthy and nutritious stovetop recipe from "The Splendid Table's How to Eat Supper". Pretty simple, but a mandoline does help a lot. A food processor can also slice them thinly. Watch them to make sure the onions on the bottom don't burn; the potatoes steam while the onions caramelize beneath them. Turmeric has anti-inflammatory properties and gives the potatoes a beautiful color. "The finished potatoes can wait, covered, in their pot for an hour or more. They are excellent at room temperature." This serves 2-3 as a main dish, 4-5 as a first course. I halved it for a side dish with pork tenderloin and it served two quite generously.

    Recipe #474160

    Not very labor intensive, lots of flavors, from Michael Natkin's "Herbivoracious". While the recipe calls for peas, I think kernels of sweet corn would or some cooked lentils also be good. Leftover fritters are great reheated and served on a bed of steamed spinach and topped with a runny-yolked poached egg. They are a bit crumbly, so make sure you press hard when forming the patty. If you don't like much heat, reduce the cayenne, as they are pretty spicy.

    Recipe #483921

    From Andy's Diner, a restaurant in the Seattle area.

    Recipe #515385

    A moist and refreshing cold chicken dish. Make it ahead and have it on a warm evening or for lunch. Boneless thighs could certainly be used, but you might want to tie them so they hold their shape. From "The Poetical Pursuit of Food", 1986, by Sonoko Kondo. Prep time does not include chilling the cooked meat.

    Recipe #512314

    The best baked beans I ever made, the cider adds a wonderful fruitiness. From "Cider Beans, Wild Greens, and Dandelion Jelly", by Andrews McMeel, 2010, via Leite's Culinaria. Not having salt pork the first time I made these, I used thick-cut bacon on top and a smoked ham hock buried in the center. Still tasted yummy. Soaking time is not included as prep time.

    Recipe #512923

    No nasty ramen noodles, thank goodness! Inspired by a recipe from Food & Wine. If you are having a spicy Asian protein, this will be a cooling side. If you prefer a wetter salad, make more dressing, but it will moisten the cabbage if it sits for a half hour or so. Taste before to see if it needs more vinegar, as it's not highly acidic. We served it alongside grilled Asian eggplants that had a spicy, garlicky miso glaze, brown rice, and watermelon fingers. Garnish with some toasted nuts or seeds (sunflower, pepitas) for some crunch.

    Recipe #504700

    A Weber recipe, good for red meat, pork, poultry, seafood, or vegetables.

    Recipe #505548

    From "Jane Brody's Good Seafood Book", 1994. Great as an appetizer, light main course, or on a picnic. I prefer sugar snap peas to snow peas; sugar snaps are ready after 30 seconds of steaming. Makes 3 main-dish servings or 6 appetizer servings.

    Recipe #512790

    1 Reviews |  By Zeldaz

    This is best eaten within 30 to 60 minutes of being dressed. Apples can be substituted for pears.

    Recipe #491076

    Make sure you snap off the tough part of the stalk before cutting the asparagus. I use white balsamic for this, and also use the dressing on grilled asparagus stalks. Sunflower seeds, pepitas, pecans or other chopped nuts can be substituted for the walnuts. From "Diabetes Cooking for Everyone", by Carol Gelles. Exchanges: 1 vegetable, 1 fat.

    Recipe #500683

    Adapted from a recipe in "Kitchen of Light", by Andreas Viestad. He claims this is a contemporary classic Western Norwegian interpretation of bacalao, and mentions some Norwegians add things like olives and various herbs. This dish can be made a day in advance and reheated very gently. Prep time does not include soaking time for the fish. The original called for even more olive oil, but I reduced it by 1/3.

    Recipe #508777

    From The Big Book of Breakfast, 2003, by Maryana Vollstedt. Crisp, crunchy bacon.

    Recipe #500345

    From The Big Book of Breakfast, 2003, by Maryana Vollstedt. Faster and easier than blintzes.

    Recipe #500350

    From the Japanese Cooking class Cookbook. Fish with Asian flavors baked in foil packets.

    Recipe #514294

    "Pasticcio di Penne alla Valdostana" from the cookbook, Lidia Cooks from the Heart of Italy. The marvelous melting qualities of authentic fontina are particularly evident in baked pasta dishes like this delicious pasticcio. When it is in the oven with penne (or other tubular or concave pastas, like ziti, rigatoni, or shells), the molten cheese oozes around each piece of pasta, and is caught in all of its nooks and crannies. At the same time, the cheese on top of the pasticcio melts and then becomes crusty and caramelized.

    Recipe #469539

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