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    You are in: Home / Gillian Spence's Public Recipes
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    32 Recipes

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    Fruit with a savory meat topping. For the coriander root: look for cilantro bunches sold with their roots still attached. They may be tiny or up to several inches long. If you can't find any cilantro root, substitute chopped cilantro stems with a few leaves mixed in.

    Recipe #451248

    A lovely thick and red pozole that eats almost like a chili. You can add the pinto beans, but I prefer it with just the hominy. Pozole is made in Mexico as it was before the arrival of Columbus and the influence of Spain. Today it is found in specialty restaurants called pozolerías. In New Mexico it is spelled "posole." It is rumored that pozole is a sure-fire hangover cure. I tend to believe it! If you're feeling adventerous, add several pig's feet. They add a wonderful flavor and some people love eating the nice sticky connective tissue in the carpal bones. In any case, serve with lime wedges and chopped white onions.

    Recipe #430484

    This recipe attempts to recreate the Cajun crawfish recipe served at Vietnamese restaurants in Little Saigon like The Boiling Crab, Claws, or The Crawfish House. It's what's known as Asian fusion, and the recipes are kept top secret. Buy 1-2 pounds of crawfish per person.

    Recipe #426892

    These are a delicious home-made bread replacement that are practically carb free and very high in protein. They are just like heaven so I call them clouds. Compliments of Kristin Patterson.

    Recipe #411501

    This batter serves four perfectly for a light weekday breakfast. You may want to double the recipe for weekend pancake making, when appetites are larger. If you happen to be using salted butter or buttermilk, you may want to cut back a bit on the salt. If you don’t have any buttermilk, mix three-quarters cup of room temperature milk with one tablespoon of lemon juice and let it stand for five minutes. Substitute this “clabbered milk” for the three-quarters cup of buttermilk and one-quarter cup of milk in this recipe. Since this milk mixture is not as thick as buttermilk, the batter and resulting pancakes will not be as thick.

    Recipe #344774

    Challah bread can be found in most bakeries and many supermarkets. It is important to use Dutch-processed cocoa in this recipe. Natural cocoa powder will make the bread pudding too bitter.

    Recipe #342954

    Use your leftover meatloaf to make this tasty sandwich featured on ABC as Diane Sawyer's beloved recipe. Use Bri's Meatloaf it's simple and delicious. Lovely with rye, white, or whole wheat bread.

    Recipe #342950

    This is best if you can barbecue the steak over coals (for a nice charred flavour), but you can also broil it. Most of these ingredients can be found in your grocery store in the Oriental section.

    Recipe #332324

    The classic salad was named for it's creator Chef Caesar Cardini. This updated rendition is thickened with sour cream instead of a coddled egg. This is taken from the Pillsbury Sensational Salads Cookbook 1991.

    Recipe #332235

    From the Boar's Head Classic Recipes book. I think the Boar's Head brand is a must for the corned beef, the quality surpasses any other you can buy. The recipe calls for a Boar's Head 1st Cut Corned Beef Brisket

    Recipe #332233

    Occasionaly served warm in restaurants, I prefer the room temperature version. Use leftover roast chicken, or ready cooked barbecued chicken for convenience. You can find the ingredients in Thai or some oriental markets

    Recipe #332232

    Reincarnated from the Frugal Gourmet's recipe, this waffle batter is made air light by the addition of a beaten egg white to produce an exceptionally crisp waffle. Best made on an older waffle iron, the teflon ones can undercook your waffles. You may need to let it continue to cook for 30 seconds even after the light goes off for a nice crunchy waffle.

    Recipe #328155

    From our neighbors who hail from Samoa, they have shared their recipe for ribs which are the best (in my opinion) ribs I've ever had.

    Recipe #325326

    Zenzai is the name for mochi dumplings, also known as "dango" made in a soup of sweet red beans (azuki). It is an ancient Japanese recipe believed to dispel illness. I happened to eat it in a Bento box at Mitsuwa Marketplace and fell in love! Get the ingredients at a Japanese grocer; Mochiko is sweet rice flour, azuki are dried red beans. Tell your kids it's eyeball soup for a hoot :)

    Recipe #312691

    Greek dolmades are my favorite at greek restaurants. You'll find grape leaves in a glass jar, usually in store with a good middle eastern section. These are good hot, or even better the next day cold, right from the refrigerator!

    Recipe #289716

    Greek sauce to put on pita bread, dolmades or just about anything as a nice creamy condiment.

    Recipe #289603

    My sister-in-law Margaret asked me to make this for Thanksgiving. I had never heard of it before! I had to scour the internet for a recipe and sort of melded several together to make it the way she wanted it. You can also add pineapple tidbits as well as oranges to the gelatin.

    Recipe #269025

    This recipe makes two pitchers in order to use the entire bottle of wine; you can always half the recipe for a smaller amount of people.

    Recipe #255060

    I made this recipe because I love a similar dish at Macaroni Grill. This dish is in a creamy, delightfully heavy sauce made with Parmesan cheese flavored with rosemary and thyme. I've kept it simple with pre-cooked chicken so after you've impressed the pants off of your boyfriend, you'll have plenty of time left to figure out what to do with him!

    Recipe #197373

    Recipe adapted from California Pizza Kitchen but made a bit more simple from ready bought ingredients. Use Sweet Baby Ray's Honey BBQ Sauce for the tangiest, sweetest salad.

    Recipe #179014

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