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    You are in: Home / dojemi's Public Recipes
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    584 Recipes

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    Very refreshing on a hot Summers day. Reprinted from the "New England Soup Factory Cookbook" by Marjorie Druker and Clara Silverstein.

    Recipe #430555

    Courtesy of Marjorie Druker, chef and co-owner of the New England Soup Factory located in the Boston area. Reprinted from the "New England Soup Factory Cookbook"

    Recipe #430554

    I just discovered this fabulous recipe. It's suggested to roast the beets (hence the name - smile) but on a hot Summer day I chose to boil them using my recipe for Recipe#303917. I think this would also be great with sugared pecans (or whatever sugared nuts you prefer) in place of the toasted pecans.

    Recipe #430553

    Who doesn't like pizza? This recipe is courtesy of Wolfgang Puck.

    Recipe #430409

    It's very important to use a natural sour cream that doesn't have any thickeners (like Guar gum) when making this recipe. The liquid that remains is actually buttermilk. This recipe is courtesy of Alex Guarnaschelli.

    Recipe #430408

    Very thin and especially crisp. The dough must be chilled at least 4 hours prior to baking or it can be made a day ahead and refrigerated overnight. Turbinado sugar, like brown sugar but paler and dryer, gives these cookies a golden color and crunch and can be found in the baking aisle of most supermarkets. Adapted from "Sweet Miniatures".

    Recipe #430372

    This recipe recently appeared in our local newspaper. I've yet to make it -- sounds delicious and can also be used as a sauce for meats.

    Recipe #430245

    This citrus torte is both gluten-free and a source of healthy unsaturated fat. The skinny -- 380 calories per serving, 17 g fat (2.3 g saturated), 53.4 g carbs, 3.6 g fiber, 6.9 g protein

    Recipe #429781

    Lovely light dessert. Prep time indicates time needed for refrigeration therefore, for best results, it's best to prepare this dessert earlier in the day or the day before.

    Recipe #429486

    To make short work of this make-ahead dessert, purchase an angel food cake from your favorite bakery. By chilling the dessert overnight, the fruits moisten the cake for easier cutting. Prep time is if using a store-bought angel cake.

    Recipe #429484

    To make short work of this make-ahead dessert, purchase an angel food cake from your favorite bakery. By chilling the dessert overnight, the fruits moisten the cake for easier cutting. Prep time is if using a store-bought angel cake.

    Recipe #429483

    1 Reviews |  By dojemi

    This unusual cake is still a favorite of ours. If desired, try adding 1 teaspoon cinnamon to the flour.

    Recipe #429481

    This recipe comes from my husbands dear Aunt Nora.

    Recipe #429480

    It's difficult to say how many this recipe makes -- it all depends on the size spoon you choose to use. At any rate, I'm sure you'll agree they coulnd't be easier to make. If you prefer, use unsalted peanuts.

    Recipe #429479

    While searching for a recipe in my overloaded recipe box I came across this one from ages ago.

    Recipe #429478

    4 Reviews |  By dojemi

    This a wonderful recipe for Brussel sprouts with not much embellishment......just the way we like them. Courtesy of Ina Garten, The Barefoot Contessa.

    Recipe #429463

    Delicious served as a side with Recipe#97547 or Recipe#243984. Makes a nice light dinner. Pair with a glass of your favorite wine (mine happens to be DR Lousen (2008).

    Recipe #429105

    This recipe appears in the June 2010 issue of 'Food Network Magazine', courtesy of Guy Fieri host of 'Diners, Drive-ins and Dives'.

    Recipe #426734

    "For these addictively tasty burgers, ground beef is pressed onto the griddle with paper-thin slices of onion and seared until crisp around the edges. The recipe comes from Sid's Diner, a restaurant in El Reno, Oklahoma." Courtesy of Saveur Magazine.

    Recipe #426117

    The recipe is based on the one used at the Lafayette restaurant in the Hay-Adams hotel in Washington, D.C.

    Recipe #423900

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