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    14 Recipes

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    I don't remember where this recipe came from originally. The basics are still there, but I have modified quantities and ingredients to make it more flavorful. This is delicious served with a Greek Salad and some crusty bread. Note to the adventurous: the small black sac that remains with the eyes after you have cleaned the squid is the ink. It's used to make "black" pasta. Squid ink costs a fair bit, about $6 for 0.5 oz, and you can freeze it to use later if you wish. But it's best fresh so perhaps make black pasta to accompany the meal.

    Recipe #448754

    The tastes of Autumn in this recipe are enough to warm any winter day. It's not necessary to thicken the liquid, but it does help make a better sauce. It can be made ahead up to a certain point in the recipe, refrigerated and finished later. See directions.

    Recipe #448286

    I love Saturdays in the winter. It's cold outside and makes you want to stay home. So what's better than spending that time in the kitchen with a bubbling pot sending exotic smelling clouds of steam into the air? This makes a very tasty, dissolve in your mouth meal.

    Recipe #447626

    Ever since I can remember my mother has made a "quickie" version of "Shrimp on Toast" for a fast lunch. It was buttered toast, canned shrimp and a cream sauce. Fast to do, and tasted fast. Tonight I'm ratcheting it up a few notches for her. Hope she will like it. I know there are other baked versions of Newburg but I don't seem to be able to find one quite like this.

    Recipe #447031

    Intense ingredients make this a complex sauce that I very much needed in my bland old days of dieting. It has no added sugars or oil—or anything fatty, sauteed, or fried—but has a delicious flavour that will substitute well in place of your favourite "store bought" sauce. It's sort of a puttanesca if you use the olives and capers, I suppose… You could also use it as a building block for endless variations: italian sausage and basil; mushroom; sweet pepper... This sauce is particularly good with Genoa salami, provolone cheese and artichoke hearts on a pizza. I've even used it as the start of tomato soup. Just add some cream, wine, fresh basil, cracked pepper, and blend.

    Recipe #446622

    We learned from a friend that boiling ribs in apple juice make them fall off the bone tender. It only makes sense to use the flavourful cooking liquid as a base for a quick and easy barbecue sauce.

    Recipe #446619

    This recipe uses another food.com recipe for "Corned Beef (Corn Your Own)" by evelyn/athens.If you haven't made your own corned beef, take care in choosing canned. Most are made of mechanically separated meat which looks like mush. I have found brands at my local Asian grocery that actually have chunks of recognizable meat. Usually products of Australia or Argentina. They're far different, and much tastier, than what we're used to in the chain grocery stores.

    Recipe #446618

    A nice change to usual white rice, and so easy to make.

    Recipe #446160

    This recipe was inspired by a few "found" recipes, and some common sense as to what works well together. For example, none of the recipes had rum or sage. The combination of flavours is deep yet subtle, and is an amazing accompaniment to pork. Perfect for company, or a weeknight dinner.

    Recipe #446080

    A fairly traditional take on the recipe, without having to dispatch a live lobster with a knife on your countertop. This is based on a recipe posted by Lee Phan I found on a cooking forum.

    Recipe #445797

    Thought I would post this recipe. It's a combination of a couple recipes I know plus some additions I thought would "improve" it. This soup is great for a chilly night's dinner. It has just enough chipotle to provide some zing. Of course, feel free to increase or decrease according to your taste This makes enough for 2 hungry people or 4 for a first course.

    Recipe #445776

    This recipe is a combination of several recipes. The search began because my mother-in-law can't eat tomatoes so the flavour base had to be something else. Cooking time of 40 minutes seems a bit extreme for spinach but it works. For vegetarians, simply omit the pancetta.

    Recipe #445692

    A pasta salad with Greek inspired flavours. Serve warm or chilled. Perfect for a potluck or make-ahead dinner.

    Recipe #445448

    This is fantastic on steak, and can be used as an alternative for Hollandaise on food that pairs well with tarragon. The tbsp of tarragon boosts the flavour in place of using tarragon vinegar.

    Recipe #445370


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