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    1,411 Recipes

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    "Red braising" is a classic Chinese technique of slowly cooking meat in a flavorful stock rich with soy sauce, which makes the braising liquid reddish. Since it's already a slow cooking method, I've adapted it to the crock pot. This is a SMALL recipe, enough for two people. It WILL NOT scale up well - larger quantities will not need as much liquid as this would produce.

    Recipe #513447

    A 30 minute skillet recipe inspired by the traditional cassoulet of France. Adapted from a recipe by Yasmin Fahr at Serious Eats

    Recipe #513163

    Crunchy cinnamon-sugar cookies, perfect for dipping in coffee. Adapted from a recipe at Brown-Eyed Baker

    Recipe #513162

    From LeGourmet TV video blog. This is a simple, last-minute appetizer. Serves 3-4 as a main dish (with pasta or rice), or 6-8 as an appetizer.

    Recipe #511571

    From LeGourmet TV video blog. If raw egg bothers you, leave it out (it will be less creamy) or buy eggs which are pasteurized in the shell. Cooking time includes refrigerator time and processing time.

    Recipe #511570

    Adapted from a recipe at Serious Eats (from Cooking Light The Complete Quick Cook). Slices of pork tenderloin are quickly seared, then the sauce ingredients are quickly cooked down to make a tasty glaze. Feel free to substitute red vermouth, sherry, or another sweet red wine if you have no ruby port. Add more mustard if you want it more piquant. Go wild.

    Recipe #511254

    I cobbled this together from a couple of recipes for sweet and sour pork I found here on I served it with rice, which I made with a smashed garlic clove and a slice of fresh ginger in the pot.

    Recipe #509683

    These little cakes are very light, because there's no butter or oil in the batter. However, do not use fat-free yogurt; you still need a little bit of the fat in here. Different brands of pumpkin butter vary in their sweetness and spice level, so adjust the sugar and spices to suit your taste. (I used my own homemade pumpkin butter, recipe #509564). Adapted from at Serious Eats.

    Recipe #509566

    Pumpkin and other winter squashes are already lightly sweet. Roasted, pureed and cooked down with spices, they make a delicious sweet spread, reminiscent of pumpkin pie, but lighter. Adapted from at Food52.

    Recipe #509564

    This is a riff on hummus, using winter squash instead of chickpeas. Really tasty, one the yummiest things to come out of my kitchen in a while. Adapted from at Food52

    Recipe #509563

    Remember those big-as-your-face, tender-crumbly, buttery sweet bakery cookies studded with chocolate chips? This recipe gets pretty close. Feel free to substitute sprinkles (or jimmies) or colored sugar for the chips. Adapted from by Yvonne Ruperti

    Recipe #508770

    Adapted from "A Taste of the Virgin Islands" by Angela Spencely. The glaze is the secret; it freezes well and goes great on other cakes, so make double. The rum preserves the cake, so it travels well, too

    Recipe #507992

    Adapted from "A Taste of the Virgin Islands" by Angela Spencely. The glaze is the secret; it freezes well and goes great on other cakes, so make double. The rum preserves the cake, so it travels well, too.

    Recipe #507990

    This makes a deliciously saucy Asian-flavored shredded chicken. The original recipe called for blackberry jam, but I bet almost any kind of jam or jelly would be tasty. Adapted from a recipe at Just a Taste:

    Recipe #507296

    A very simple but very tasty Indian-style dish. Serve over rice. Adapted from a recipe at Emily Bites

    Recipe #507150

    You can adapt the flavors and spices in this any way you like. Adapted from Emily Bites

    Recipe #507052

    From the folks at the Cooking Dragon mailing list. You can use a 9x13 pan, or 2 9" pie plates. Easy and oh-so-tasty.

    Recipe #507050

    Adapted from a recipe posted at Budget Bytes. The long slow cooking means you don't need to pre-soak the beans.

    Recipe #506917

    Adapted from a recipe in Faith Durand's "Not Your Mother's Casseroles." You need 1 lb of peeled potatoes, so you should start with about 1 1/4 lb. You can double this and make it in a 9x13 pan.

    Recipe #506916

    A rich, dark cookie. Make sure you underbake them slightly so they stay chewy. Serving size assumes 3 cookies.

    Recipe #506738

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