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    58 Recipes

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    From epicurious.com. Can be made 3 days ahead.

    Recipe #209384

    From "Bread Machine Magic." This recipe makes a 1 1/2 pound loaf.

    Recipe #223291

    From "Bread Machine Magic." This makes great bread for french toast.

    Recipe #223293

    Not an authentic Native American recipe but the name given by "Bread Machine Magic." I avoided making this loaf for a long time because I don't typically have the ingredients but this is a very good, sturdy loaf. This recipe makes a 1 1/2 pound loaf.

    Recipe #223290

    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

    From Penzey's Spices website.

    Recipe #247693

    From Pillsbury Doughboy Slow Cooker Recipies (2003).

    Recipe #247731

    From the San Giorgio box. The red wine vinegar makes this a sweet pasta salad. The beans makes this a satisfying light meal.

    Recipe #212519

    From Pillsbury Doughboy Slow Cooker Recipies (2003). Book recommends using split corn muffins or wedges of corn bread as alternative to polenta.

    Recipe #247734

    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 Sunset "Cookies" (1985). I personally cook meringues on parchment paper rather than the recommended greased cooking sheet. The dates make chewy meringue.

    Recipe #217947

    From the Cooks Illustrated website, reprinted from ATK Books.

    Recipe #375628

    Included on the Williams-Sonoma Heritage Bundt Cake label. I have to confess my new bundt pan is currently cooking a lemon bundt recipe but I'd like to transcribe this recipe before I toss the label.

    Recipe #293975

    From Penzey's Spices website.

    Recipe #247694

    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

    Called a quick bread because chemical leavening is used rather than yeast. This recipe should work for any standard-sized bread machine with a cake or quick bread cycle. Cooking/passive time depends on your machine.

    Recipe #297095

    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

    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

    From the ABC News Morning show on 29 May 2006. Prep time does not include the 15 minutes to 2 hours necessary to brine the chicken.

    Recipe #212527

    From Bread Machine Digest. Do not use regular pectin, which requires more sugar than the machine can handle. Recipe makes jelly if you use fruit juice or jam if you use fruit; 'zaar wouldn't let me clearly identify EITHER juice or fruit.

    Recipe #297024

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