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    60 Recipes

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    Must make this ahead of time. Freeze cake after rolling. Frost frozen cake with whipped cream just before serving. Very rich. Cut slices approx. 1 inch

    Recipe #118474

    This is how this dish is prepared by my mother and was prepared by hers.

    Recipe #115055

    This pasta is good both hot and at room temperature. My daughter, now 8, asks for it frequently.

    Recipe #79134

    Recipe Adapted from Emily Luchetti, fine cooking October/November 1994

    Recipe #77107

    Adapted from Marcella Hazan's Classic Italian Cooking

    Recipe #75230

    This recipe is adapted from an old Food&Wine magazine. As I think that cooked celery is nasty, I always omit it. I like the variety of tastes and textures included in it.

    Recipe #74898

    Serving Ideas : Warm briefly just before serving Adapted from: Elinor Klivans' Bake and Freeze Desserts

    Recipe #72917

    Icing for recipe #72915

    Recipe #72916

    My father made six of these cakes and had them professionally decorated to serve at my Bar Mitzvah. My favorite chocolate cake.

    Recipe #72915

    NOTES : Ossobuco means "bone with a hole" or hollow bone. Serve over Risotto alla Milanese.

    Recipe #72914

    Serving Ideas : Use on bread, roasts (lamb, pork), polenta, pasta Adapted from Jeff Smith's The Frugal Gourmet

    Recipe #72912

    These rolls are sweet and delicious

    Recipe #72913

    Adapted from Lora Brody: Pizza, Focaccia, Flat and Filled Breads From Your Bread Machine. Lora Brody says: This focaccia makes wonderful sandwiches. My favorite is smoked turkey, Stilton cheese, watercress, and scallions. Don't forget the beer - this one will make you thirsty. Leftover focaccia is perfect for making croutons. Cut the bread into 1" cubes and saute in garlic oil until brown and crisp. Drain on paper towels.

    Recipe #67753

    Light Chocolate is less rich then Ben's. It's supposed to be a good background for other flavors. I made it for my daughter who loves chocolate but not in preparations that are too rich (what do you want, she's seven?).

    Recipe #67629

    Ben's chocolate is about as rich as they come according to Ben & Jerry's book

    Recipe #67628

    Between Light and Ben's in chocolate intensity, the combination of cocoa and chocolate creates a more complex mouth feel.

    Recipe #67484

    Adapted from Cucina Ebraica, Flavors of the Italian Jewish Kitchen, by Joice Goldstein. Although this spread resembles the traditional Jewish American chopped chicken liver found in delis, it includes the very Italian addition of wine. The recipe has been adapted from a description in Giuseppe Maffioli's La Cucina Padovana, and is probably Ashkenazic in origin. To keep this kosher, flame-singe the livers before sautéing and cook them until there is no trace of pink remaining.

    Recipe #59539

    My grandmother has been making these since I can remember. They are my *favorite* cookies.

    Recipe #21759

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