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    91 Recipes

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    1 Reviews |  By Da Huz

    ...with delicious, crispy bacon lattice! Other bacon apple pie recipes call for bacon to be crumbled into the pie filling, but this one uses a bacon weave on top for an extra crispy treat. NOTE: this recipe calls for canned pie filling and frozen pie crust, but feel free to make your own. Home-made is better, but pre-made is better than nothing.

    Recipe #473965

    1 Reviews |  By Da Huz

    So I wanted to make "Cochifrito"... pan-fried pork. Then I realized that I had pork butt, not loin. I had an hour and a half to cook dinner, so I busted out the ol' pressure cooker! This is a simple recipe.

    Recipe #461654

    2 Reviews |  By Da Huz

    A peppered steak recipe from "Classic French Cooking" by Elisabeth Luard. Simple, quick, and absolutely delicious. Don't skimp on the steak or the wine, or you will be disappointed.

    Recipe #448637

    1 Reviews |  By Da Huz

    Mushrooms marinated in seasoned white wine and lemon juice. From "Classic French Cooking" by Elisabeth Luard. Goes very well with a nice pan-seared steak! Note that the "Cooking Time" for this recipe is only the marinating time. This must be made in advance, but there is very little work involved.

    Recipe #448636

    5 Reviews |  By Da Huz

    Light, subtle flavor. From "Seasonal Food" by Susannah Blake. Try to find sun-dried tomatoes that are not packed in oil, or dry your own tomatoes.

    Recipe #349464

    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 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 (

    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

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