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    58 Recipes

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    If you like the German-style baked apple pancake, this is a French version using cherries. Traditionally, this is a desert but makes a delicious brunch! You will need an oven-proof pan, which the recipe recommended 9" but my 10" worked fine.. From Joy of Baking.com.

    Recipe #481458

    This soup works either hot or cold. Try to find fresh, young peas (or use frozen) because the starchiness of mature peas can give a split-pea flavor. I used my immersion blender rather than pureeing in a regular blender. This recipe comes from Fine Cooking's Fresh & Quick edition.

    Recipe #431516

    From Fine Cooking magazine, Fresh & Quick edition. This rustic mash is just as rich and satisfying as the best mashed potatoes you’ve ever had. These mashed parsnips are recommended with broiled fish or roast chicken.

    Recipe #422691

    The recipe is from Fine Cooking magazine, Quick & Simple edition, although the dough technique is borrowed from Cook’s Illustrated in order to ensure a flaky crust. The preparation time includes the passive time that the dough chills. This rustic tart is wonderful served warm with vanilla ice cream. To make individual galettes, roll the dough into four 8-inch rounds and portion the filling evenly between them.

    Recipe #422688

    From Fine Cooking magazine, Fresh & Quick edition. This salad is recommended to go with grilled chicken or pork. Use a vegetable peeler to shave the Parmigiano.

    Recipe #422684

    From Cuisine at Home, who recommends this sauce with penne pasta. I used this sauce for one of our favorite recipes, recipe #204310.

    Recipe #421371

    This is simple enough. If you have the time, try cooking pinto beans from dried using my Cooked Dried Beans (Recipe #354834). Use for dinner as a side or for breakfast burritos. Check the liquid (water or broth); you may need a little more than the original measurement.

    Recipe #406946

    From the Fine Cooking magazine's Roasting edition. The small end or first cut is from the loin and has a little more meat and less fat than the second cut. The second cut is from the chuck end and is overall bigger but has more fat interspersed between the portions of lean meat. Either will work but the editors recommended the first cut and prime grade (verses choice grade). Fleur de sel is a premium sea salt; you can use kosher salt as a substitute. The leftovers can be used to make delicious prime rib sandwiches.

    Recipe #406917

    From Cooks Illustrated. Cooking time is the cumulative time for two resting periods.

    Recipe #377012

    From Cook's Illustrated (July 2009). Buy chops of the same thickness so they will cook uniformly. Omit sprinkling with salt in step 3 if you use enhanced pork instead of natural pork. Use the large holes on a box grater to grate the onions. Any variety of chip will work, except mesquite. You will need a 9x13-inch disposible cake pan.

    Recipe #377009

    A no-mayo recipe from America's Test Kitchen, posted for safekeeping. If making a day ahead, use cider vinegar rather and rice vinegar. Cooking time is the minimum resting time for the cabbage to wilt.

    Recipe #376435

    What to do with leftover chicken? This recipe is from my heros at America's Test Kitchens. Since the chicken was already cooked, it was just a matter of putting together the sauce, which takes only minutes. I used dried cranberrys in place of the raisins. We used the salad in pita bread. Now I'm posting for safekeeping and to provide an option to everyone else asking what to do with leftover chicken. I'm posting the instructions as published in Cook's magazine, which include cooking the chicken.

    Recipe #376213

    From the Cooks Illustrated website, reprinted from ATK Books.

    Recipe #375628

    Cooks Illustrated May 2009. I'm including all three types of dipping sauce that were presented as options in the magazine.

    Recipe #368130

    I was surprised that I couldn't find this recipe loaded into 'zaar. The amount of garlic appears substantial but try it and you'll find that your home-made beans are good as the canned. This recipe isn't complicated but it takes some pre-planning. The preparation and cooking times do not include the pre-soaking (4 hours or overnight) or the post-cooking resting period (15 minutes). Beans in liquid can be cooled, covered, and refrigerated up to 5 days.

    Recipe #354834

    This is a recipe from Cocina Cubana/ Sonia Martinez/ Pascual Perez. I have not tried this recipe. I am adding it to 'zaar because there have to uses for sourdough starter besides traditional sourdough and Amish Friendship Bread. I doubt that I will ever use the lard, which is recommended for authentic flavor. My bread machine makes sourdough starter, so I am hoping to play with this recipe on the bread machine. If I can figure out a bread machine version, then I'll add that, too. Note: Preparation time does not include the development time to make the starter, which is at least 24 hours. Also, if you've never made starter, I recommend you research a little bit. It's not difficult but there are a couple rules for success.

    Recipe #309224

    From my heros at America's Test Kitchen (Cooks Illustrated Summer 2008). I'm always looking for dried bean recipies; even though it takes pre-planning at least the night before making the dish, the beans have more flavor and nutrition than the processed beans from the can. There are directions included in case your beans were not soaked the night before. Cook time does not include overnight soak and has assumed that the quick soak method was used. Adjust the heat, smoke, or salt by stirring in more hot sauce or barbecue sauce at serving time.

    Recipe #306929

    From my hero's at Cook's Illustrated Summer 2008 (America's Test Kitchen). Pepitas are pumpkin seeds and usually can be found in the bulk foods area of your grocery or natural foods store. The recipe calls for bell pepper but I just saw some red sweet peppers at Whole Foods that would probably work really well. Cooking time is actually the resting time (in which the acid from the lime juice mellows the flavors). Pair this salsa with pork, chicken, or firm white fish.

    Recipe #306884

    From my heros at America's Test Kitchen (Cooks Illustrated, Summer 2008). The cooking time is actually the resting time needed for the acid in the lime juice to mellow the flavors. Match this to grilled pork, chicken, shrimp, or scallops.

    Recipe #306785

    Prep this ahead of time by making the sauce up to 1 week early. Keep in an airtight container in the refrigerator until ready to use.

    Recipe #297124

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