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    60 Recipes

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    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

    My wife and I have been making this for years. We typically serve black beans and rice with it.

    Recipe #282000

    BD says, "My standard chili served me well over the years until I discovered the joy of Internet shopping. This gave me access to all sorts of wonderful ingredients previously unavailable. For chili this meant access to real chiles. Ancho chiles (the dried form of the Poblano) can be rehydrated and simmered to create a wonderful puree that adds character and depth to all sorts of dishes. Not wanting to change my original chili recipe (nostalgia, you know) I created Texas Red. This chili recipe is now my very favorite." StevenHB: Favorite chili of my older daughter and the rest of the family as well. See: http://www.bigdaddyskitchen.com/cookbook/recipes/Big%20Daddy's%20Texas%20Red.htm

    Recipe #278488

    This recipe presents quite well and it's a good use of cheap fish eggs.

    Recipe #196277

    These are a favorite of my daughter, Roberta.

    Recipe #188854

    These are my wife's favorite beans, made by her mother.

    Recipe #182575

    Grandma Mimi's matzoh balls

    Recipe #163535

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