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    1,411 Recipes

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    From Mom's recipes. Smear this wet rub on beef roasts, pork roasts, or chicken before dry roasting.

    Recipe #329118

    Adapted from delicious:days - These gnocchi go from pantry to plate in about 20 minutes. They can be adapted to any kind of flavors; try adding a bit of chopped herbs, some garlic, or vary the sauce in any way you like. With such simple ingredients, use the best quality you can find - be sure you're using real Parmigiano Reggiano or Pecorino Romano.

    Recipe #373108

    Surprisingly, this works. Perfect when you need just a little something for one or two. Adapted from a recipe posted at The Kitch'n.

    Recipe #388669

    From Mom's recipe box.

    Recipe #336342

    Posted to the SCA_recipes LiveJournal community. Soy sauce is used in place of recipe #340253; if you want it to be accurate, make that first. "Take the flesh of a young fat lamb, put in the pot with salt, onion, coriander seed, pepper, caraway, two spoons of oil and one of murri naqî '; put on a moderate fire and then take cabbage, its tender "eyes"; take off the leaves and chop small with the heads, wash, and when the meat is almost done, add the cabbage. Then pound red meat from its tender parts and beat in the bowl with eggs and the crumb [that is, everything but the crust] of bread, almonds, pepper, coriander and caraway; cover the pot with this little by little and leave on the coals until the sauce dries and the grease comes to the top and serve."

    Recipe #340249

    A Sicilian variation on gnocchi, using bread instead of potato. Adapted from "Nick Stellino's Family Kitchen" on PBS.

    Recipe #425642

    A cheese-filled pasta, courtesy Mario Batali

    Recipe #244017

    I don't remember which episode this came from.

    Recipe #321343

    From "Cook's Country by America's Test Kitchen," episode 106, "All-American Picnic."

    Recipe #334054

    Adapted from a recipe by LadyEm at

    Recipe #332914

    A medieval drink given to the ailing.

    Recipe #336019

    Posted to the SCA_recipes LiveJournal community. "Pass almonds that have been well cleaned and ground through a strainer with milk and rosewater. And to these add the breast of a chicken, boiled and ground separately, and blend in well some meal, two or three egg whites, and sugar. When this has been prepared, as you wish, fry them either in oil or liquamen."

    Recipe #340281

    Adapted by Michele Humes at Serious Eats from _Baking Unplugged_ by Nicole Rees.

    Recipe #367017

    From Kikkoman. The original recipe called for smoked almonds, but I found the smoke flavor overpowering. You might try half smoked and half plain.

    Recipe #306542

    Cook the Book: Amaretti | Serious Eats : Recipes Adapted from Alice Medrich's _Chewy Gooey Crispy Crunchy Melt-in-Your-Mouth Cookies_ by Caroline Russock.

    Recipe #445176

    Adapted from a recipe by Mary Ann at Serve in small individual glasses or custard cups.

    Recipe #327374


    Recipe #355507

    Time does not include overnight rest in refrigerator. Recipe by NATALIESMOM at

    Recipe #445185

    Freshly fried taco shells and a packet-free spice mix make for much better tacos than you get from those kits. Stick with the 90% lean ground beef for this; anything fattier will be too wet and greasy. Video of this segment from ATK Season 6 can be seen at

    Recipe #502216

    A classic casserole, perfect for the winter. The garnishes make it special, so use really good quality sour cream and extra-sharp cheddar. Adapted from a recipe by Tracy Schneider at Al Dente.

    Recipe #439114

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