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    22 Recipes

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    I found this on a site called GroceryBudget101.com. I haven't tried it yet but sounds yummy! With food prices rising so insanely this year, I've pretty much stopped buying snack foods, but it's fun to try making my own now and then.

    Recipe #462364

    I found this online and am posting it here so I can try it soon. Sounds delicious, but I might cut the glaze in half as it seems like it could be kind of overpowering.

    Recipe #461890

    In a quest for a great challah, I found this interesting recipe at http://www.jewishfood-list.com. The original source is by Jan Weimer in The Los Angeles Times Sunday Magazine. Haven't made it yet. Although it uses schmaltz, you could use butter or oil; and instead of a big round loaf make any shape you like. Braiding challah is not difficult and you can Google many sources for instructions. Also I've never seen challah baked on a stone, so I wouldn't worry about that; you are going for a tender bread, not a crusty French-type loaf. The addition of the onions sounds fantastic. It's supposed to taste like a bread served at Morton's of Chicago.

    Recipe #452377

    This recipe, which I haven't made yet, comes from the Cherry Marketing Institute and is loaded with antioxidants. They recommend that you garnish with corn strips, red onion and avocado. It could be made vegetarian, and I'd like to try it with beef. I would increase the spices, too.

    Recipe #449705

    Yet another version of a tasty meatless dish, or add some cooked chicken, beef, or pork. Adjust seasonings to your taste. I like it spicy so I would double most of the hot stuff! Adapted from Recipe #90633.

    Recipe #444062

    I raise some of my own meat and this year I tried Muscovies. They are different from other ducks and the meat usually requires liquid to tenderize it. And they're big, so they won't fit in most crockpots. I cook them in a covered roaster in the oven. If you can't find Muscovy, this recipe would work well for any poultry. NOTE: Muscovies are very low in fat; you will barely notice any in the finished dish. The nutritional information will show a high fat content because it only recognizes the Mallard-type ducks found in grocery stores.

    Recipe #441785

    I'm a big fan of Ming Tsai and found this at ming.com. Sounds interesting! He says: This vinegar reduction, which adds intriguing sweet-tart flavor to dishes, takes advantage of the fact that when balsamic vinegar is cooked down, its inherent sweetness is intensified. Three-Vinegar Syrup combines the complex flavors of balsamic, rice wine, and Chinese black vinegars. It does wonders for beef and seafood, but it can also be used to intensify the taste and aroma of sweet foods including fruit, or as a dessert sauce; I serve it over vanilla ice cream with great success. And because it is syrupy, you can use it decoratively, too, to beautify plates while adding a flavor accent.

    Recipe #404501

    This is more about technique than ingredients. It works for corn or flour tortillas, lavash, and similar flat breads. We love homemade tortilla chips, but turning them was driving me nuts until I had a lightbulb moment--so much nicer than my usual senior moments! Six 6" tortillas will fill a standard cookie sheet. If making a big batch you can have two pans going and reverse the order; it doesn't matter which side is cooked first, but it IS easier to watch the tops after changing position. For best results keep the oven door open during the entire process to insure that the heating elements stay on and the chips come out crispy, not rubbery. A wonderful way to supplement winter heat but not a lot of fun on a hot day!

    Recipe #402248

    This is from "The Mediterranean Kitchen" by Joyce Goldstein. I haven't tried it but it sure sounds good! It's meant to be cooked over charcoal, or under the hot oven broiler. It gives a choice of 4 half-chickens, but I couldn't get the system to accept them. I'll probably make this with bone-in thighs as that is what I usually buy, and skewers would be an unnecessary step/cleanup.

    Recipe #398828

    The dry ingredients can be mixed up in large volume, stored in the fridge or freezer to retain freshness, and used as a substitute for Bisquick for things like muffins, biscuits, etc. Bisquick contains shortening so be sure to add enough fat to compensate (generally, 1/4 C per 2 cups baking mix). I buy all the dry ingredients at my local natural foods store; they're sold in bulk and are both cheaper and fresher than supermarket varieties.

    Recipe #384492

    Holiday over-indulgences have you weighed down, both physically and psychically? Feel virtuous again with somewhat tasteless but very healthful Halo Hash!

    Recipe #347368

    I haven't made these yet but will try them for my boyfriend, who must restrict cholesterol and saturated fat. I think I'd try adding 1 or 2 Tbls ketchup, some black and/or cayenne pepper, and maybe a little mustard. I would also use fresh garlic and a little soy sauce instead of the garlic salt. I found this recipe at http://www.dvo.com/index.html The name amused me--is this what burgers have become for us old folks? ;-)

    Recipe #340530

    I haven't made this yet but intend to as it is so easy and barley is a nice change from rice. I found it over at Cookstr.com. The chef is Jay Weinstein and he writes: Italian culinary purists are up in arms about supposed American abuse of their cuisine, with dishes like this one being held up as evidence of sacrilege. So lambaste me, but not until you’ve tasted this dish, which resembles risotto in texture, but definitely is not risotto. Similar dishes are appearing with increasing frequency on the tables of restaurants with open-minded chefs. Serve with crisp vegetables, such as sliced fennel, dressed with olive oil, lemon, and shaved Parmigiano-Reggiano cheese.

    Recipe #339604

    Yum! A classic New England dish made zingy with Tabasco. This can be cooked in a crockpot on low for about 8 hours and finished in the oven, uncovered, at 350 for about 1 hour. (The crockery liner of most crockpots can go into the oven.) Or bake in a covered casserole or dutch oven at 250 for approx 4 hours, remove cover and cook until thick, about 1 hour.

    Recipe #215322

    After lots of experimenting I came up with a hearty whole grain bread recipe that works in my bread machine. I wanted something that is very nourishing and tasty, easy to make, rises well, and works for sandwiches or just plain or toasted. My one complaint is my machine has a vertical pan, which is annoying; but this bread goes up nice and high and bakes well in the oven too. Adjust the sweetness to your taste. The sweeter version makes really good toast! For the oats you can use rolled, minute, or instant; I use rolled because it's not precooked and has more nutrients.

    Recipe #171593

    This duck recipe is adapted from Claudia Roden’s "The Book of Jewish Food." I found it on another site and wanted to share, but haven't tried it yet. As to the comment that it is Iranian, not Jewish: in stating it was Jewish I merely quoted the recipe source; but both groups originated in the same area, so it makes sense that both would have their own version of many similar dishes. There's an Iranian Fesenjan recipe here and it uses different seasonings.

    Recipe #157175

    I buy whole chickens when they are half price and freeze them. But often it seems like I am caught with a frozen chicken and not enough time. I like chicken sandwiches and chicken salad for lunch so I tried this. The meat is super juicy and tender, and this works for unfrozen chicken too. Of course you can add any seasonings, but cooked plain it is so nice and chickeny!

    Recipe #150615

    Another super-easy one that kids LOVE! They think it's cool to eat red and white mac and cheese. If you don't want to eat a raw egg simply add a little more milk.

    Recipe #150320

    Super easy and tasty! USe your favorite hard cheese--cheddar, swiss, etc. I like a very sharp cheddar. With a teflon pan you can use your fork to loosen them and slide out of the pan--very easy cleanup. Thank you *Derf* for the photo. You made my recipe look even better than it tastes!

    Recipe #150022

    I haven't made this yet but sounds delicious. Please read ppsphil's review before trying it (if you've even read this far after seeing one star! LOL) I think I'd halve the amount of marinade and use a plastic bag instead of a bowl. Edit: I have now raised Muscovies and regular Mallard-type ducks. (The ones in the store are Mallard-type; for a Muscovy you'll probably need to buy from a farmer.) Muscovy has almost no fat but the meat is quite tough unless cooked like pot roast, low and slow. For this recipe I'd suggest using regular duck. I got this from HGTV.com; all other comments are theirs: Muscovy duck, if you can get it, is lean and juicy and has much less fat than other domestic duck. It is important to remember not to overcook duck, or just about any domestic or wild game. Most game, duck included, takes on an unpleasant "gamey" flavor when cooked beyond medium. Rare to medium-rare is preferable.

    Recipe #149424

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