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

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    This makes a flavorful, home-made hoisin marinade/sauce. I'm sure it could be used for more than just game hens. Naturally, you should adjust the vegetable choices to suit your family. I made extra marinade when I made this to have some for serving. From The Wine Lover's Cookbook by Sid Goldstein. Prep time includes marination time.

    Recipe #291541

    From The New Vegitarian Epicure. This is named for the shape the pastry takes after folding it over and sealing it - it's shaped kind of like an alligator's head. If you want, you can make eye and nose holes to make it look like an alligator - I've never done that, but I might some day. You may want to add extra feta and kalamata olives for extra flavor. Prep time includes dough rising time.

    Recipe #291375

    This is an interesting and deliciously tangy salad from Secrets from a Caterer's Kitchen by Nicole Aloni.

    Recipe #289616

    These make a simple, delicious and elegant appetizer from Secrets from a Caterer's Kitchen by Nicole Aloni. You can purchase premade tartlets or use a recipe found on this site. I like Anme's Recipe #238142 for these. The amounts listed reflect what I used for a recent party, but they can be easily adjusted to suit your needs and taste.

    Recipe #289609

    I adapted this recipe from Cooking Light Five Star Recipes: The Best of 10 Years. My husband liked it so much that I thought I should write it down before I forget what I did.

    Recipe #276313

    This is adapted from The Border Cookbook by Cheryl and Bill Jamison. I played with the original recipe a bit and have noted my additions as "optional."

    Recipe #276134

    This is a rich and delicious dessert, adapted from The Frog Commissary Cookbook. Prep time does not include at least a few hours chilling time.

    Recipe #276005

    This makes a nice breakfast/brunch dish. The bread pudding itself is not overly sweet, but vanilla cream sauce adds a nice richness. From Morning Glories by Donna Leahy.

    Recipe #275808

    This is a lovely, spicy stew from Madhur Jaffrey's Quick and Easy Indian Cooking. She recommends using a pressure cooker, but I simmered it on the stovetop. Directions are included for both methods. I used all powdered forms of the spices rather than sticks, pods, etc. Peas are also good added to this.

    Recipe #275204

    These take some time, but they are delightful and beautiful for brunch. From Morning Glories, by Donna Leahy.

    Recipe #274818

    This is a hearty vegetable and pasta dish from the New Vegetarian Epicure. This works best with a nice sturdy pasta like rigatoni, cavatappi, cellentani, etc. I'm sure it would work well if you added some diced chicken or some cooked beans. I'm sure other herbs would work as well. I included some crushed red pepper as well.

    Recipe #263553

    This is a recipe I received from my husband when we got married. It had been given to him from his seminary days when he shared a house with a married couple. This was a recipe he actually prepared himself way back before I knew him. He has since happily given up all cooking responsibilities to me! I've tweaked the sauce just a bit - it has a nice, spicy flavor.

    Recipe #261824

    A nice side dish from Moosewood New Classics. This is just a bit bland on its own, but really lovely as a side for spicy meat dishes. It is indeed a lovely golden color.

    Recipe #261823

    A simple, fun and flavorful pasta dish from Monday to Friday Pasta by Michele Urvater. As written, this is not a particularly "saucy" recipe, so if you like more sauce, I would recommend increasing the tomato sauce and adjust seasonings accordingly, or just use less meat and/or pasta.

    Recipe #261499

    From Morning Glories, by B&B owner Donna Leahy. This is a lovely tart with rich fall flavors.

    Recipe #259006

    This muffin recipe came from an advertisement for Breakstone dairy products. It is moist and flavorful and not too sweet.

    Recipe #257386

    A very pleasant breakfast treat, from Morning Glories by Donna Leahy. Simple, with lovely flavor. This fruit combination is quite nice, but other fruits you have on hand would work as well.

    Recipe #252361

    From the New Spanish Table, posted for ZWT 3, Spain and Portugal.

    Recipe #235294

    From the Border Cookbook, posted for ZWT 3, Mexico. Prep time does not include time needed to bake/boil potatoes. Make sure your dry chiles are mild - this is very spicy if you use the hot kind (I know this from personal experience!) As Kittencal said in her review, the sauce benefits from a day's chilling and flavor-blending time. (Note: When I made it with the really hot chiles, I added some tomato paste and a bit of sugar to the mix, which turned out fine.)

    Recipe #235148

    From the Border Cookbook, posted for ZWT 3, Mexico.

    Recipe #235143

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