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    You are in: Home / Chef #250203's Public Recipes
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    20 Recipes

    Sort by: Newest | Rating | Photos | Time to Make | A-Z

    Terrific at home version of the real deal, courtesy of the NY Times circa 1987.

    Recipe #443425

    Recipe #340239

    Janney's favorite part of Thanksgiving (even though she wouldn't be caught dead eating sausage at any other time....)

    Recipe #340235

    More work than most apple pies, but worth it. And believe it or not, the apples do not turn to mush, but keep the same texture they had before they were baked in the crust.

    Recipe #340232

    It wouldn't be Thanksgiving without this.

    Recipe #340227

    Virtually impossible to distinguish from a pate fois gras mousse. Absolutely delicious.

    Recipe #340219

    A rich red sauce with shrimp (or any other seafood you'd like to add).

    Recipe #339845

    In Venetian cooking, soar, meaning sour, is a tart, slightly sweet marinade for fish.

    Recipe #339842

    Moist, elegant, a show-stopper.

    Recipe #339792

    This recipe is over 50 years-old. Keep that in mind when you count your tomatoes (I use 20 large instead of the 36 specified)

    Recipe #339756

    Easy, quick to prepare, and guaranted to impress, and best of all, delicious. Better than delicious. Incredible.

    Recipe #339755

    The only onion dish anyone will ever ask for.

    Recipe #339753

    Unblanched almonds produce a more finely textured and lighter-colored cake

    Recipe #339751

    Grill on an open fire or bake in a 450°F oven on a pizza stone.

    Recipe #339750

    Use to top any fruit pie.

    Recipe #339749

    A nice counterpoint to the sweeter Cranberry Sauce with Dried Cherries

    Recipe #339748

    Light and airy. When sprinkled with sugar, they're perfect for fruit shortcakes.

    Recipe #339747

    Rich, creamy, delicious. Adpated from the Rosemont Cafe

    Recipe #339746

    Don't be afraid. Just be prepared: long sleeves, apron, potholders, a long-handled turning fork and a quick jump out of the way when the chicken pops. And pop it will. If it doesn't, the oil isn't hot enough. And if the oil isn't hot enough, the chicken will be greasy. When properly fried, the chicken will be perfectly crisp and you will have more oil than you started with (rendered chicken fat).

    Recipe #339745

    Recipe #339743


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