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    You are in: Home / pattikay in L.A.'s Public Recipes
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    213 Recipes

    Sort by: Newest | Rating | Photos | Time to Make | A-Z

    I found this recipe on Epinions.com in a review of California Pizza Kitchen from chic_seeker. The reviewer included a close copycat recipe to the restaurant's delicious Chinese chicken salad. I included this with other salads in a recent lunch for a crowd and this was the first thing gone. (Prep time cited does not include cooking chicken)

    Recipe #462473

    I found this recipe on a website called "Good (& CHEAP) Eats." The dough feels quite dense, but the scones rise up nicely and they are light and delicious. The original recipe calls for self-rising flour, so if you have some on hand, you can skip the baking powder and salt. I used brown sugar and white chocolate chips. I'm sure I'll use semi-sweet chips (or both) at another time.

    Recipe #419972

    This is a great variation on the already-great snickedoodle, from The Essential Chocolate Chip Cookbook. Makes an attractive, delicious cookie. The recipe calls for using all butter, but I had great results with half butter, half butter-flavored shortening.

    Recipe #364841

    The Essential Chocolate Chip Cookbook is a fabulous source of recipes for chocolate chip lovers. It's full of pictures that will tempt you to lick the pages! In this recipe, a fudgy layer and whipped cream topping changes a chewy chocolate chip cookie into a rich and attractive dessert. Cooking time does not include about an hour of cooling time. I'm sure that this would also be good with a few drops of liqueur added to the whipped cream topping - kahlua, frangelico, creme de cacao, etc. - I plan to try one next time.

    Recipe #362032

    I found this recipe on the back of a bag of Pillsbury flour. This bread has great texture and flavor and looks good as well. I made mine on a round baking stone so it was shaped more like a pizza. The bread is at its most amazing when it's fresh from the oven, but it's still soft and flavorful the morning after - I know because I ate some for breakfast! Prep time includes rising/resting. Eight servings is an estimate - our family of four ate about half of it at one meal (served alongside pasta).

    Recipe #315241

    From Greek Cooking for the Gods. If you happen to have some cooked rice on hand, this goes together quickly. It is also easy to make a smaller amount since all of the ingredients can easily be adjusted according to taste anyway.

    Recipe #308027

    From Please to the Table, posted for ZWT IV

    Recipe #308011

    From Please to the Table, posted for ZWT IV

    Recipe #308009

    From Greek Cooking for the Gods, posted for ZWT IV

    Recipe #307966

    This is a sauce with nice flavor from Greek Cooking for the Gods, posted for ZWT IV. I like it with a bit of crushed red pepper added in, and as one reviewer said, it's also good with some black olives added.

    Recipe #307955

    From A Taste of Africa, posted for ZWT IV. Prep time does not include time needed for seasoning meat.

    Recipe #307951

    From A Taste of Africa. When I made this, I added more vegetables than the original recipe calls for - I found that carrots, red pepper and zucchini were good additions. I also added more of all of the seasonings and it was still nicely flavored and not too hot.

    Recipe #307880

    From Every Night Italian, posted for ZWT IV

    Recipe #307843

    Posted for ZWT IV, Germany. From The New German Cookbook.

    Recipe #307832

    From Every Night Italian, posted for ZWT IV.

    Recipe #307799

    From Every Night Italian, posted for ZWT IV.

    Recipe #307796

    From Every Night Italian, posted for ZWT IV. Described as "not a mousse, not a custard, not really a pudding...it is a creamy chocolate dessert that is easy to make." Prep time does not include overnight refrigeration. Note: this contains uncooked egg yolks, so if you are concerned about that - don't make this OR here is a link with tips about how to cook them before using without turning them into scrambled eggs. http://whatscookingamerica.net/Eggs/RawEggs.htm

    Recipe #307750

    This is a light-tasting, not-too-sweet dessert from Every Night Italian by Guiliano and Marcella Hazan.

    Recipe #307748

    A simple, cheesy dish from Every Night Italian. The arborio rice gives this a lucious texture. I used grated mozzarella from a bag and it was just fine.

    Recipe #307744

    A nicely flavored and colorful omelet from Madhur Jaffrey's Quick and Easy Indian Cooking.

    Recipe #306233

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