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    58 Recipes

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    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

    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

    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

    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

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

    Recipe #247734

    From Pillsbury Doughboy Slow Cooker Recipies (2003).

    Recipe #247731

    From Penzey's Spices website.

    Recipe #247693

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

    Recipe #223291

    This bread is great for chicken salad sandwiches. Recipe from "Bread Machine Magic." Recipe makes 1 1/2 loaf.

    Recipe #223289

    From Sunset "Cookies" book (1985). The preparation time calculations do not include the minimum 2 hour resting period for the dough.

    Recipe #217994

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

    Recipe #212519

    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

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