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    6 Recipes

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    Another Alton Brown masterpiece from the American Classic I Good Eats episode, 2007. I list the original full measurements that he gave below. However, I'm not a big raw onion person, so used only half a sliced onion, and, for health reasons, cut the amount of bacon in half, which didn't diminish the flavor of the recipe in the least. I could happily gorge on spinach salad all day! **Alton recommends loose leaf Savoy or semi-Savoy spinach, if available, eschewing the bagged varieties for freshness reasons. Since I couldn't find any loose leaf, however, I just carefully checked the bagged kind for any brown or slimy areas, and went organic for an extra health kick. **Alton has his own method of hard-boiling eggs. I simply put them in hot water with an "Eggsact Eggtimer" and simmer them until the device reads Hard! Have never had a problem with grey yolks, etc. **If you're lucky enough to find slab (unsliced) bacon, it's easiest to wrap it in parchment paper and slice it yourself to a generous 1/4" thick, discarding the paper ribbon when done. **Finally, if you don't have red wine vinegar on hand, I got away with 2 T balsamic vinegar plus 1 T apple cider vinegar.

    Recipe #256766

    My mother used to make this most every Russian Orthodox Easter for the feast that typically follows midnight mass. I think she got it from my Baba (grandmother), so it's definitely authentic.

    Recipe #219185

    Flavorful sausage and bold escarole are filling additions to this French-accented stew from Dec 2006 "Cooking Light." Super easy to make. Substitute mustard greens to mimic the bitter flavor of escarole, or use spinach for milder flavor (I found spinach too bland and think escarole gives just the right punch). Serve with a crusty baguette or rolls.

    Recipe #198617

    I have a horror of dry chicken breasts, even though I know white meat is healthier for one. So I was happy to find a flavorful, moist casserole that is also easy to make ahead and freeze. I use skim milk and light ham to help reduce calories, but you can use whatever is on hand. From "Once-a-Month Cooking" by Mimi Wilson and Mary Beth Lagerborg; I doubled their white sauce ingredients and spinach to make it extra moist.

    Recipe #172390

    Modified from Brian Turner's "Ready Steady Cook" (bbc.co.uk Food site).

    Recipe #171972

    When my dad bagged an alligator in Florida, he saved us a chunk of the meat. It managed to survive the freezer until I found just the right recipe on another site, and boy am I glad I waited. It was mild and slightly chewy (in a good way), fast and easy to make, and went great with niblet corn, biscuits, and a dry white wine. Not wierd at all, just tasty! P.S. I consider the dipping sauce to be a necessity, not optional, because it's so good and tangy.

    Recipe #162289


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