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    60 Recipes

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

    Recipe #67484

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

    Recipe #72912

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

    Recipe #79134

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

    Recipe #72915

    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

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

    Recipe #115055

    Uses a trick learned from Cooks' Illustrated

    Recipe #452912

    Icing for recipe #72915

    Recipe #72916

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

    Recipe #72917

    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

    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

    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

    As prepared by my mother-in-law.

    Recipe #327211

    These are a favorite of my daughter, Roberta.

    Recipe #188854

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

    Recipe #67628

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

    Recipe #182575

    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

    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

    From my grandmother's recipe collection

    Recipe #517978

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