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    46 Recipes

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    I've been making this for years and love it. The original recipe called for 1-2 tsp of salt, which I found to be too much. A full teaspoon of the chili paste (I use Lan Chi Chili Paste With Garlic from my local Whole Foods but you might be able to get it at a local Asian/Chinese grocery) is pretty hot but as I like it. Adjust as you see fit. Different brands will have different heat. I've served this on cucumber slices, in endive leaves, and molded in a ring on a plate. Sometimes I garnish with black and/or white sesame seeds.

    Recipe #517325

    Adapted from The Encyclopedia of Creative Cooking

    Recipe #509686

    Adapted from the Culinary Arts Institute (not to be confused with CIA) Cookbook. We've been making this for decades. We typically eat it with a bit of rice (brown these days) and black beans. We also typically make extra onions which we cook in the marinade and then pour over the rice and beans. Don't be afraid to increase the garlic if you like it as much as we do.

    Recipe #507500

    Adapted from a recipe by Amy Scherber. This is one of several that takes 2-3 days to complete. It's totally worth the effort.

    Recipe #506941

    Adapted from a recipe by Amy Scherber. This is one of several that takes 2-3 days to complete. It's totally worth the effort.

    Recipe #506940

    Adapted from a recipe by Amy Scherber. This is one of several that takes 2-3 days to complete. It's totally worth the effort.

    Recipe #506939

    This is the starter sponge for a number of awesome breads that I make. They take 2-3 days from beginning to end, but are totally worth it.

    Recipe #506938

    Recipe #489341

    From Jim "thecooktwo" Davis at CooksTalk Classic

    Recipe #477927

    Got this from a local restaurant. They're really good but the quantity is clearly industrial. I haven't made them yet, so I'm leaving the quantities as given to em.

    Recipe #477400

    From Shira Scott: I love Passover brownies, even more than regular brownies. Not sure whether that's because of the taste or because they come with a cookbook full of memories. I've tried many recipes over the years and this one is by far the best....simple, yet delicious. It's good with meat or dairy meals. I top my brownie with a spoonful of homemade whipped cream (I use very little sugar in the cream since the brownies are sweet).

    Recipe #477389

    The inspiration for this recipe comes from Richard Olney’s Simple French Food, where the shanks and garlic are cooked with nothing more than a bit of water. This one has dry white vermouth and a few bay leaves to give the braising liquid an herbaceous flavor that permeates the meat and intensifies the dish. Lamb has a lot of fat, so be sure to take the time to thoroughly skim the sauce before serving. Better yet, braise the shanks a day or two before you plan to serve them (see Make-Ahead Tips, below).

    Recipe #477044

    Uses a trick learned from Cooks' Illustrated

    Recipe #452912

    Fennel is commonly used in Mediterranean cooking.

    Recipe #428084

    These are traditional, yeasted waffles adapted from a Cooks' Illustrated article published in March, 2004. The waffles are quite rich; buttering them before eating is not compulsory and, to some, may even be superfluous.

    Recipe #417002

    My mother made this from time to time while I was growing up. I always liked it.

    Recipe #358759

    From The Mandarin Inn, formerly of Chinatown, Manhattan (at 14 Mott Street and 23 Pell Street), proprietor Peter Wong. Note that I've transcribed the recipe with ingredients as originally specified. We found this to be excessively salty, so we eliminate the salt from the marinade and halve the soy sauce in the sauce.

    Recipe #358743

    Great on extra-thick pork chops, but put it on any chop or steak bound for frying pan or grill. Adapted from Fine Cooking #5 (October/November 1994). The spice rub freezes well - we almost always have some in a ziplock bag in the freezer.

    Recipe #344514

    As prepared by my mother-in-law.

    Recipe #327211

    DD Maxine's favorite crepe recipe

    Recipe #305746

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