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    58 Recipes

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    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 Penzey's Spices website.

    Recipe #247695

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

    Recipe #209384

    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 Cooks Illustrated website, reprinted from ATK Books.

    Recipe #375628

    From Penzys Spices cookie recipies. Posted times do not include 1/2 hour to chill the dough.

    Recipe #297033

    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 Penzey's Spices website.

    Recipe #247693

    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

    Haven't tried. Recipe from BettyCrocker.com.

    Recipe #238757

    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

    Posted for safe keeping. Cooking Light published this recipe, crediting Bharti Kirchner. The total cooking time can be consolidated if the rice is started first.

    Recipe #297004

    From Penzy's. I used their salt-free lemon pepper seasoning. I was a little leary about using oranges with broccoli but the salad was refreshing. From the flyer: The combination of grilled chicken, pasta, oranges and a light citrus vinaigrette will brighten any summer picnic. The salad is an excellent way to use leftover grilled chicken.

    Recipe #243220

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

    Recipe #377012

    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 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

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

    Recipe #368130

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

    Recipe #217994

    From Penzey's Spices website.

    Recipe #247694

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