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    46 Recipes

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    Icing for recipe #72915

    Recipe #72916

    Fennel is commonly used in Mediterranean cooking.

    Recipe #428084

    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

    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

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

    Recipe #79134

    Adapted from Marcella Hazan's Classic Italian Cooking

    Recipe #75230

    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

    From Jim "thecooktwo" Davis at CooksTalk Classic

    Recipe #477927

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

    Recipe #21759

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

    Recipe #72917

    Uses a trick learned from Cooks' Illustrated

    Recipe #452912

    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

    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

    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

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