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    60 Recipes

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    Icing for recipe #72915

    Recipe #72916

    Fennel is commonly used in Mediterranean cooking.

    Recipe #428084

    I've made this a number of times and I always reduce the nutmeg and increase the cinnamon. I used 2 tablespoons sugar/bottle of wine. Adapted from an ancient cookbook we have.

    Recipe #517966

    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

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

    Recipe #72912

    I've been making a variant of this non-mayo-based slaw for may years. This is adapted from The New York Cookbook.

    Recipe #517972

    DD Maxine's favorite crepe recipe

    Recipe #305746

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

    Recipe #358759

    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

    Brenda K's Whoopie Pies

    Recipe #518281

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

    Recipe #79134

    This recipe was frequently made by Sally's Glasgow-born grandmother, Peg. She kept her brogue even 70 years after moving to the US.

    Recipe #517974

    From my grandmother's recipe collection

    Recipe #517978

    From Sally's friend, Rosemary

    Recipe #517975

    Adapted from Marcella Hazan's Classic Italian Cooking

    Recipe #75230

    Sally's preferred recipe. Great as a salad topper. Adapted from Elizabeth Karmel of Hill Country, who says, "A mason jar full of nuts and a pretty ceramic bowl is my favorite gift. If you bring these to a party, tell the host or hostess to hide them or they will disappear." Smitten Kitchen says: These are insanely easy to make - and from ingredients you probably already have on hand. They're perfect to bring to any party. Like that one tonight.

    Recipe #518282

    These are always popular - a great combination of sweet and salty. Other variants of this recipe will stuff the dates with manchego or Spanish chourico. I've never done either; though, they both sound great despite the additional labor. DO AHEAD: I've frozen the wrapped dates with success. The sauce is more difficult as the butter sometimes separates. I'd suggest making it up to the point of adding the butter and then refrigerate or freeze. Re-warm sauce on the stove and then add the butter as directed.

    Recipe #517968

    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

    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

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