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    91 Recipes

    Sort by: Newest | Rating | Photos | Time to Make | A-Z

    So easy, we stopped buying bread! The amount of rising time is VERY temperature-dependant. In Phoenix in the summer, 4 hours is enough.

    Recipe #518418

    Yummy Thai flavored pork ribs braised in a pressure cooker and then glazed in the broiler. Delicious, and done just over an hour. NOTE: prep time does not include marinating overnight.

    Recipe #517556

    I was surprised not to find a similar recipe here. This one is modified from cooks.com. I have only ever made bulk sausage from this recipe. I'm not sure what modifications might be needed (if any) to make links from this recipe.

    Recipe #511574

    Adapted from "Italy's 500 Best-Ever Recipes" by J Wright. A tasty, simple vegan dish. Serves 4 as a main dish or 8 as a side.

    Recipe #505952

    From "Tropical Island Cooking" by J. Aranas. A delicious sauce for fish, meat, vegetables, or rice. Note that the recipe calls for soy sauce... I have substituted fish sauce for a more savory version.

    Recipe #505951

    The bananas we brought to our church camp turned on the 4th day so we decided to make banana bread instead of throwing them out. Turned out moist and tender without being too sweet. Delicious way to use brown bananas. Taken from "Bernard Clayton's New Complete Book of Breads". The recipe was originally obtained from a hotel in Hawaii.

    Recipe #505006

    My wife made this while we were at church camp. The crust was nice and crusty, and the bread itself was so tender and moist that I burnt myself a little bit on the steam when I cut into it. Despite making 2 loaves per table, there were no left-overs. This is a lot of work but the result is definitely worth it (and most of the prep time is rising). Taken from "Bernard Clayton's New Complete Book of Breads". This book claims that the recipe was from the famed French chef Careme.

    Recipe #505004

    A traditional Eastern Mediterranean dessert with a Middle Eastern flavor. Note that cook and prep time to not include cooling time. Plan for at least an hour of cooling.

    Recipe #500583

    A delicious dry roast adapted from Escoffier.

    Recipe #491192

    A good, hearty sauce that's great for dipping bread or grilled veggies into.

    Recipe #480517

    A tasty Spanish appetizer that could work as a main dish as well. This recipe shows off the Moorish influence in Spanish cooking. Note that these prep and cook quickly, the recipe length is for marinating.

    Recipe #480516

    Delicious little muffin-sized quiches with onion and crab meat. A great Spanish appetizer!

    Recipe #480503

    A gentle curry with strong lemongrass flavor. Goes great over white or brown rice. Don't be frightened off by the cook time, it mostly takes care of itself and needs little attention once you combine the ingredients. Got the recipe from Savory Spice Shop in Santa Rosa, CA

    Recipe #478642

    Pears cooked in a sweet white wine with cinnamon and vanilla. A nice light dessert! This is adapted from about.com (http://frenchfood.about.com/od/desserts/r/poachpearswht.htm)

    Recipe #478629

    A decadent sauteed chicken dish adapted from Escoffier's cookbook. Chicken, truffle, cream, brandy, caramelized onion... what's not to love?

    Recipe #478622

    A quick, easy, tasty Japanese stir-fry recipe.

    Recipe #478493

    Recipe #478463

    Quick, easy recipe to cook delicious eels. Adapted from "The Food of Japan) by Takayuki Kosaki & Walter Wagner. For "fish stock," use Dashi if you can find it in your local Asian market--otherwise make your own.

    Recipe #478327

    Based off a French recipe for roast venison leg (Gigot de Chevreuil Roti). Easy to make and fairly quick (other than the marinating time) depending on the size of your venison loin. Also works for elk or other game.

    Recipe #474741

    A healthy version of the popular Chinese Restaurant dish. Quick and easy to make, too. Serve with steamed rice, egg rolls, pork buns, or whatever Chinese side you desire. I made this recipe up because I saw snow peas on a fantastic sale in the grocery store one day.

    Recipe #474314

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