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    47 Recipes

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    My nanny passed away when I was 10 years of age though one of my fondest memories is of her grapenut custard and how it was a staple in her home. If it was not just a visit but a family dinner at her house, it always came out with a dollop of whipped cream on top. I have been making this for years and cannot help but remember my nanny and smile with each bite. I like it best without the whipped cream and cold from the fridge just like it always was a nanny's house. This recipe gives a nice caramelized almost crisp top and a soft velvety interior. c.2007

    Recipe #218091

    I love this recipe and it makes a large batch so I can freeze. Zwina is the Moroccan Arabic (Darija) word for beautiful and when food is really good, that is said. I also cook a pound of pasta and freeze that in four zip freezer bags for an easy nutritious weeknight meal. You can add or omit vegetables as you see fit. I do a great deal with soups and sauces living alone so that I can get adequite nutrition while not having to make a three piece meal. I prefer male eggplants as they have fewer seeds and I have never in my life had to salt an eggplant. They have been changing for quite sometime to not require that step though I never bothered and never found one to be bitter. To pick a male look for the slightest indentation at the bottom. The females will have a deeper 'belly button.' I do not peel the eggplant either and that is my personal preference. Depending upon your tomatoes you may need to add a touch of sugar to balance. I make all of my soups and sauces a day ahead of serving. You may also find that depending upon the 'dryness' of your veggies thinning with some chicken or vegetable stock to be necessary though wait until the end of cooking to do so. I also season with salt and pepper at each step, then re-season as it cooks. c.2007

    Recipe #217176

    By in large most Westerners use instant couscous and there are plenty of recipes here for doing regular couscous. So, this is one of a series of authentic couscous toppers that I will hopefully be posting in time. This is an extremely common topping for couscous as it is never served as a side dish in Morocco but always under a topping/main dish over it. It is one of the things where a soup spoon is used to eat with unless of course one is adept at making couscous balls with one hand. Always the right hand is the only hand used to eat with because in Islamic culture the left hand is always considered unclean. Given that, using hands to eat couscous is dying out in favor of a spoon though the communal platter will never change. c.\2007

    Recipe #209359

    I threw this together and prayed! I am paid in 2 days and needed a good, easy and economical meal with what I had on hand. You can use regular corn and change the spicing to go Italian, Spanish, Mexican etc. I loved what came out and well enough to add to my 'weekend cook for the week' menu. You can also add chicken or any leftover meat to this and shrimp would work as well if added near the end of cooking. This is the only recipe I have ever posted where I will say ''use it as a springboard.'' I can tell you one thing; I have never had more fluffy or soft brown rice in my life. c.\2007

    Recipe #208807

    Yes, here I am back with yet another soup recipe that keeps me going and is quick as a snap to throw together and leave to cook. This is not fancy food but makes it easier for me to eat and not have to think a great deal about it being alone. c.2007

    Recipe #206755

    I do this in my crockpot though it can just as easily be done on the stove top. I am living alone right now and found that I can get a whole lot of nutrition into one bowl with something I love to make and eat. I am a soup freak so on the weekends I make 2-3 large batches and freeze for lunches at work and no brainer suppers when I get home. I prefer to use the imported Italian tomato products for depth of flavor; Cento brand usually. This soup does need sugar to balance the acidity in the tomatoes but I am listing it without an amount as it should be to your preference. I have also had to become a bit of a lazy cook which doesn't thrill me but feeds me and I will only use frozen or convenience items when they work. This soup is thick and yummy. c.2007

    Recipe #206749

    I began making these about 22 years ago when a friend in nursing school with me used to feed me regularly and everyone loved her stuffed peppers. Prior to that the taste of a cooked green pepper made me RUN! I have, over the years, adapted her recipe into something entirely different though very loveable! You can use red peppers as well though my favorite is green. These are a comfort staple for me and very nutritious. They are wonderful to make and freeze as well. The chili sauce called for is the regular bottled type used often to make cocktail meatballs. I am posting this as my mother asked me for my recipe tonight. So mom, just hang on until it is posted! c./2007

    Recipe #203211

    I have been making Indian pudding for ages, since I was 12 in fact. My first recipe, for the two years that I used it, came from Yankee Magazine and while it tasted good it was far too firm, nearly slice-able. Ever since that first year I made Indian pudding I have been the designated maker when in the country. I have used and tried many many recipes in 31 years and none really were what I was looking for. I wanted that soft consistency that did not whey when cooked. I have seen hundreds of recipes stating that it should whey (separate a bit) and I just do not like it. So I set out to do my own and in an easier way. Most New Englanders I know, though some do, would not dream of adding raisins, dried or fresh apples, nuts, eggs or tapioca though I have seen recipes with all of these and worse. This is heart warming, fragrant, a bit spicy and a pudding with that lovely soft consistency. Can I give exact cooking times? No, sorry, but just as flour, all corn meal will take it's own time so I will work here with consistencies not times. This is an all stove top method and I made one last night while watching a tv program. I simply came out to the kitchen on the commercials to stir. The key is keeping the stove on low once it has been turned to low. We also love this for breakfast and would never serve with whipped cream. Go anywhere in Maine and you will get ice cream on it as it should be! This is a 'not too sweet' version as most use sugars and molasses and I do not. I have never had a lump in my pudding using this recipe. I have had Indian pudding since I was 2, one bowl and I am in heaven I just know it. This looks like many steps though it really isn't and is a no fuss recipe. This is a good make ahead one too. Enjoy! c.2006

    Recipe #199271

    Some years ago I tired of Bailey's Irish Cream and discovered Cask & Cream. It didn't seem so icky and Bailey's was ubiquitous. I could not even walk into a 7-11 without smelling it from the coffee pots. So I set about to make my own Cask & Cream. You can tweak this but I have found this to be the best standard I could come up with. Enjoy!

    Recipe #194977

    This is one of my favorite ways to eat clams though I also adore good fried clams, steamers and clam chowder. Perhaps I just love clams! I love most seafood though. I first had linguine with red clam sauce at about 12 years of age on a trip to North Conway New Hampshire with my cousin's grandparents. Being a kid who was NOT going to order a cheeseburger, I fell in love with this. There is a good canned brand available in Maine by a national company which I will use when not feeling well in a pinch. I much prefer homemade though and I hope to make a few converts to a dish I so relish! I have also used tiny shrimp for this and it is very nice as well. This is a quick and easy way to make this sauce so enjoy!

    Recipe #147896

    This is one of the things I make which has been the most requested. My mother always used to and will again nearly beg for me to make this and bring it over especially if she is baking a ham. Nobody has ever complained and this is one of my high comfort foods. I will eat even bad macaroni and cheese! At school everyone threw theirs away while I was gobbling it down! Ah, no.....I wasn't one of the most popular kids in school! The onion in this must be grated as it almost melts in. This is most definitely NOT a slimmer's dish but yummy when you need it! It also is not based upon a white sauce and does not have a smooth sauce but is just good. Most of the time nobody knows it is the onion making the difference and always ask why it is better than their own.

    Recipe #147849

    Literally this translates into coconut sugar. I have added the word fudge here as these are most commonly called "cakes." Also, for ease I have used evaporated milk in the recipe though mass marketing of evaporated milk here is relatively new. Most home cooks evaporate their own milk, IF they can afford milk. This is a lovely very sweet ending to a rich meal served with strong black coffee and how we most often serve it here. This sort of recipe is made only by those who have money and certainly isn't the average person's fare who is more concerned with finding bread. Morocco is devistatingly poor with 95% of the wealth belonging to just under 5% of the people. Moroccans say it is a true blessing to be able to eat so extravagantly as to have these coconut cakes. This is quick to make and if you love coconut, this is for you! Cut into very small squares though; Moroccans adore things extremely sweet. Enjoy! c.\2005

    Recipe #147306

    These are very inexpensive and generally sold as street food to be eaten on the street as an egg and potato sandwich stuffed into flatbread with a thin sauce tomatish or purchased and brought home. I have spoken to a couple of my favorite vendors and have come up with this authentic recipe. I adore the egg and potato sandwiches and also love these cakes simply dipped into sauce tomatish and eaten as is. This is poor man's food and sells for 5-10DH ($.70) a sandwich depending on how many eggs and potatoes you want in your sandwich. One of my favorites comes from a man with a table, frying pan, 5 litre jug of oil, a single gas burner, flats of eggs, stacks of bread and rows of potato cakes with bottles of sauce tomatish which his wife makes for him at home each morning to sell. Many of these vendors appear only late at night when all other places to eat have closed. Don't be tempted to use eggs to bind these or they will cease to be Moroccan potato cakes. Easy and yummy comfort food! These are also often eaten at room temperature and/or a bit cold though not from the fridge cold. c.2005

    Recipe #147288

    Marinara sauce is meant to have no herbs, no wine and be a fresh tasting non-long cooking time sauce. I use this nearly every time I need a red sauce and have even found it to go much better with my meatballs for spaghetti than a long cooked complicated Italian gravy. This is a bulk recipe for freezing as I love my red sauce! Give me a good marinara any day! Use your favorite chopped Italian plum tomato in rich/thick juice for this recipe. I have used many brands most of which worked fine.

    Recipe #147193

    My family loves this and my dad who hates eggplant devours this! I made it up when I wanted a big pan of it to freeze and I lived alone. I use my own marinara sauce which I should post though any good marinara will work. You do not want to use spaghetti sauce containing herbs and my marinara sauce is only tomatoes, olive oil, onion, garlic and a touch of sugar for balance. This is a bit time consuming to make up though does a 9x13 pan for easy freezing. I am not looking forward to the nutrition facts on this one as I think it may be high calorie and/or fat. Oh well, splurge a bit! Serve with a mixed greens salad and sone fresh Italian or French bread. I prefer to serve with pasta and some of the remaining marinara and no bread. There is no salting of the eggplant prior to cooking. This dish is high comfort food for me! I also would not use olive oil to cook the eggplant. I found that the taste interferes and you also have to watch temperatures extremely closely. Instead use a good marinara containing olive oil.

    Recipe #147191

    This was a holiday tradition for many many years in my family. My dad's mother; Mammy first made this that I ever knew of as a kid. My mother fancied it up over the years adding maraschino cherries, coconut and at times mandarin oranges together to the base recipe. I give you the original recipe in it's original version. This is light yet rich and yummy at the same time! The marshmallows just begin to melt slightly and mix with the cream. I can remember huge bowls of this consumed after Thanksgiving dinners as a child and then always having it at holiday time year after year including now.

    Recipe #147169

    This recipe is for canning. I adore anything to do with pumpkin sweet or savory. Pumpkin soup, puree, pumpkin pie, pumpkin cakes and breads. This is all about New England and what a Maine fall is to me. I prefer the smaller "sugar pumpkins" or the "milk/cheese pumpkin" which has a white-ish peel. I do recommend using the fresh pumpkin. You can do anything with this from spreading on toast to replacing canned pumpkin in sweet recipes. Try on a hot scone,Mmm!

    Recipe #147168

    The Marguerie was an upscale restaurant in Ipswich Massachussettes and was done in a beautiful big Victorian age house. I first went there at age 8 and before seated, guests sat in a cozy area where this bean dip and crackers were provided. It burned down when I was a child. Years later in my 20s when I had left home he asked me one holiday if I had a recipe or could find one for this dip. No was the answer. So I set to work re-creating the taste I remembered as a child. Dad adored it, so did we all. I had hit it perfectly and now it just isn't Christmas without this dip. You can scale this recipe down though it is an excellent keeper in the fridge. This is a zippy though not hot dip, dad doesn't "do hot." You can certainly play with the amounts to suit you. I thought this would be far too "mayonnaisey" and it isn't. Enjoy and here is to you dad!

    Recipe #147167

    I came up with this many years ago as I love fruitcake and nearly everyone else was saying yuck though I believe there to be many "closet fruitcake eaters" out there!! I have made this every year since and purchase store bought for myself and others to have a bit of the old fashioned as well. This is so quick and easy as I always use 2 packages of cranberry or date quick bread mix as the base batter. I have, however, provided my cranberry quick bread recipe which is equivalent to the 2 boxed mixes. Use either though I appreciate using the mixes as my base at such a busy cooking and baking time of year for me. If you use a date quick bread mix add the chopped cranberries called for in the batter of this recipe; the added zing is wonderful! Everyone has loved this and wants the recipe. You do not need to make this months in advance. I make mine Christmas Eve morning early and you want it to be fresh, or freeze and thaw. Until now I have never given the recipe and they'd have to know where to look to find it now. Will I tell them?? NAHHHHH!

    Recipe #147121

    Yes this the purest form of the dish and yes, it is called stew by us. The term bisque is relatively new and no self respecting Mainer would call it anything but lobstah stew! :) I love this as it is so pure allowing the lobster to shine without complications such as sherry and/or spices. Those are good as well and have their place, but not for this stew. You will need a 1 1/4 - 1 1/2 pound Maine lobster. I say this here as I have a feeling that the Zaar computer may have a problem understanding this. This is quick and easy to make and I do mine in a deep skillet. This is not meant to pack a punch or be zipped up. It is meant to allow one to revel in the smooth rich lobster flavor. Done this way, it is an old time classic!

    Recipe #147013

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