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    31 Recipes

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    This is a recipe from America's Test Kitchen: Let's Get Cooking software for the Nintendo DS. A different take on the dressing, fresh parsley imparts an herby flair to the sauce. I think next time I try this, I'll cut up a hard-boiled egg and mix in, as well. Please see the note at the end for more information about the use of sweet pickle in this recipe. I agree with the note on the original recipe - do not use sweet pickle relish instead of regular sweet pickles, the taste would be overwhelming.

    Recipe #420363

    6 Reviews |  By Misa

    Born of sheer laziness, a variation of a Paula Deen recipe. This is a salad dressing for a spinach salad in Paula Deen Celebrates cookbook. It is wonderful on any kind of salad, not just spinach. I was feeling a bit lazy, and decided I'd rather clean my immersion blender rather than my regular blender when I made it; the dressing emulsified into this lovely pink froth with pepper specks. Servings are approximate, based on the spinach salad recipe.

    Recipe #418660

    1 Reviews |  By Misa

    A tasty, and fairly healthy, recipe from Process This! from Jean Anderson. It makes use of the food processor to whip the sweet potatoes. It's so rich on it's own, you won't need extra butter or cream. The potatoes will bake for an hour total, and the garlic will be added to the pan halfway through.

    Recipe #414572

    Based on Debby Maugans Nakos's Southern Pecan Pie in her Small-Batch Baking book. She gave directions for making a spiked whipped cream, but this pie is so rich and wonderful as it is, I can't imagine it needing a topping. The pecan halves can be found easily and inexpensively in the baking section of your grocery store in 1/2 cup bags. I'm giving the author's option of using bourbon in the pie, but I did not use it myself. Debby recommends Southern Comfort for the pie, but if you use another bourbon, she suggests you might want to add another tablespoon of sugar. For the pie crust recipe/information, please see Pie Crusts for 2, I have also posted.

    Recipe #413378

    This recipe comes from Small-Batch Baking by Debby Maugans Nakos. This recipe makes enough for 2 single crust individual pies, and will also make use of a food processor. Please note, this isn't going to be a short-cut, just smaller portions of classic baking. The author recommends using jumbo muffin tins, or 4 by 1 3/8 inch tart pans. My craft store had a 3-pack of 4 by 1.5 inch round cake pans from Wilton for a reasonable price, and this is what I used this recipe with. Prep time includes refrigeration and freezing times before baking.

    Recipe #413376

    1 Reviews |  By Misa

    Dubbed the "Super Bowl" - this recipe was featured in the Jan/Feb 2010 issue of Food Network Magazine. Stashing for safe keeping. You will also need aluminum foil and an ovenproof 3 quart bowl to pull this trick off. The article says it is strong enough to hold dip! The original recipe didn't include servings, so 8 is an estimation. Prep time includes time to cool as well.

    Recipe #407842

    1 Reviews |  By Misa

    A quick and easy glaze for your ham. I found it on awhile back, and it is a favorite of my husband. You may not use all the glaze for a half sized ham. Servings depend on the size of your ham.

    Recipe #405471

    This one comes from the Culinary Institute of America Cookbook. It produces slightly sweet dressing with a subtle hint of Dijon.

    Recipe #395491

    1 Reviews |  By Misa

    This is a recipe from Joyce Gaddie - she won 1st place in the Pillsbury Refrigerated Pie Crust Pie Baking Competition in Sept. '09 at the Tennessee Valley Fair. She and the recipe were featured on a local noon news program, and the pie looks divine! I'm posting here for safe-keeping, until next strawberry season rolls around. I will update from "package directions" when I make it.

    Recipe #393681

    1 Reviews |  By Misa

    My grandmother made this dessert salad every Christmas I can remember. The original called for making Dream Whip, and this version has been updated to use Cool Whip. She always just made this from eyeing and tasting, so use your judgement as you add ingredients. Pecan pieces can be used instead of halves, if desired.

    Recipe #392054

    5 Reviews |  By Misa

    This recipe is from Lodge Cast Iron, and is also featured in Cast-Iron Cooking for Dummies. It's designed to take advantage of a cast iron biscuit pan or a cast iron skillet or griddle. I used the basic recipe last night, and they came out tender and fluffy like a drop biscuit but with the taste of a good ol' buttermilk biscuit. I'll include variations from both sources in my end notes.

    Recipe #392043

    1 Reviews |  By Misa

    I took Emeril's recipe for baklava and made a few changes to streamline it a bit. My co-workers absolutely love this stuff! While it's not terribly difficult to make, it is a labor of love because of the time it takes. I use a 50-50 mix of pistachios and walnuts because a local deli uses it in their recipe - it is so good! Don't be scared by the 1 day prep time - this is to reflect the baklava setting overnight.

    Recipe #391855

    1 Reviews |  By Misa

    Adapted from Bobby Flay. A condiment for Tandoori Spiced Chicken recipe.

    Recipe #389460

    2 Reviews |  By Misa

    Adapted from Bobby Flay. One of the condiments served with Tandoori Spiced Chicken. I absolutely adore the Grilled Tomato Jam - leftovers are wonderful with toasted bread.

    Recipe #389316

    1 Reviews |  By Misa

    Adapted from Bobby Flay's recipe over on FN's website. The recipe posted there makes much more spice mixture than you would ever use to make the chicken, so I'm posted the reduced amounts. This is very spicy, so if you aren't a fan of heat, cut the cayenne to 1/2 teaspoon. This is served with Bobby's Grilled Tomato Jam & Herbed Yogurt. (Posting separately so it's not overwhelming.)

    Recipe #389311

    6 Reviews |  By Misa

    Just made these tonight, and delicious! From the Food Network Magazine, October 2009 issue.

    Recipe #388923

    5 Reviews |  By Misa

    Another tried and true recipe whose origin I can't remember. I really prefer the taste of these home-made joes to the canned sauce, and isn't much more work!

    Recipe #388873

    1 Reviews |  By Misa

    Another favorite from one of those small magazines at the grocery check-out. Makes good use of your crock pot. :)

    Recipe #388206

    5 Reviews |  By Misa

    Another good recipe from local news chef, Chef Walter. A nice change from the usual lemon pepper marinade on store shelves. This recipe is enough for 2 pounds of boneless skinless chicken breasts. Prep time is marinade time. Note: feel free to cut back or eliminate the salt in this marinade. Low-sodium soy sauce also works well for this. (Thanks for the tip, Nif!)

    Recipe #385821

    4 Reviews |  By Misa

    I found this recipe years ago on Makes an easy side dish! This is great if you have leftover cooked carrots. I've used frozen and canned carrot slices - whichever I've had handy.

    Recipe #383208

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