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    142 Recipes

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    5 Reviews |  By P4

    This is my original pasta sauce. It's different than those that are simmered all day, but it's better than jarred sauce, and it's quick. You can also play around with the seasonings to suit your own taste. DO NOT - please - cut the amount of olive oil. Trust me on this. It sounds like a lot, but it's not, really, when you add all the pasta.

    Recipe #48968

    112 Reviews |  By P4

    After many years of experimentation, I think these are the best biscotti I've ever made. They are nice and dry and crunchy the way real biscotti should be - they are not cookie-like like many you buy in the store these days. They are perfect for dipping, they have a long shelf-life, they are delicious and flavorful. My toddler LOVES them and even asks for them before bed with a cup of milk for dipping. Another great recipe from Alice Medrich.

    Recipe #51936

    From Alice Medrich, baking Goddess...

    Recipe #97076

    1 Reviews |  By P4

    A perfect picnic sandwich. Easy to do the night before and refrigerate until ready to go. The flavors just melt together into one wonderful sensation.

    Recipe #25749

    Wonderful "company" dish - very impressive. I got this from my executive chef several years ago. He was very talented and I love this dish, especially in the summer time. You need to marinate the chicken for six hours, so make sure you start a day ahead. Serve this with your favorite chardonney.

    Recipe #27795

    This is one of my favorite fall desserts. It is not a traditional charlotte by any means, but it is wonderful! And very simple to do. It can be made ahead and reheated, then unmolded just prior to service. It can be made with pears. Just make sure the bread you use is firm in texture -

    Recipe #26447

    44 Reviews |  By P4

    This is an authentic Mexican rice dish from Jim Peyton, and despite it's somewhat odd sounding ingredients, it is fantastic!!! Great with any meat dish. I sometimes make this for myself for dinner, with nothing but the rice and a glass of white wine to enjoy with it. Leftovers heat up well, too.

    Recipe #52025

    4 Reviews |  By P4

    Wonderful brunch or light dinner dish. Very easy to do.

    Recipe #56588

    7 Reviews |  By P4

    Being from the south, I'm very fond of grits. I really love this side dish where it is baked with cheese and garlic. This is excellent served at a brunch or with fried fish or baked ham.

    Recipe #56013

    1 Reviews |  By P4

    I don't remember where I got this recipe, but it's wonderful.

    Recipe #56003

    I tried something like this in a restaurant on my honeymoon and this is my attempt at duplication. I love it. You can vary the filling if you like, but I love bananas. This is a great "impress the company" dish or Christmas morning dish.

    Recipe #49133

    15 Reviews |  By P4

    This recipe is from a dear friend, and it has become one of my weekly comfort meals in the winter. It is absolutely delicious, and you can tweak it all you like. It is very fast to put together and almost completely fat-free. I love this soup.

    Recipe #48475

    3 Reviews |  By P4

    I am not sure if this recipe is traditional or not, but I did get it from a Croatian friend. This is a sweet, pudding-like dish that is appropriate for breakfest or brunch.

    Recipe #51551

    1 Reviews |  By P4

    This is a recipe I've modified to suit my own tastes. It has a great, tight crumb, wonderful texture, and full of flavor. This bread loaf is my default "every-day" loaf. Makes wonderful toast.

    Recipe #51299

    5 Reviews |  By P4

    From Marion Cunningham (Fannie Farmer). This hollandaise method is for people who believe they can't make hollandaise. It's absolutely fool-proof and I guarantee it. I love hollandaise for eggs benedict, broccoli and asparagus.

    Recipe #49031

    3 Reviews |  By P4

    This is my very favorite pumpkin (or sweet potato) pie formula. I got it from a very old issue of Gourmet magazine, and tweaked it a bit, substituting bourbon for brandy, adding fresh ginger, upping the spices a bit. My family insists on having this every Thanksgiving. The bourbon is very subtle - you won't notice it's there, but you'll know there's something special about this pie...

    Recipe #27855

    37 Reviews |  By P4

    From Baking with Julia, my favorite baking book. DO NOT make substitutions, or shortcuts in this recipe. I can not and will not guarantee the results if you do. But if you elect to take on this, the Queen of Bread, you will be rewarded with an incredible bread that is great on it's own, makes great sticky buns, and makes really fabulous french toast and bread pudding.

    Recipe #51546

    18 Reviews |  By P4

    This is a simple, comforting, delicious soup. You can dress it up for a special occasion if you like, but I like it during the week with some fresh bread. A very quick meal, and a great winter dinner.

    Recipe #49193

    4 Reviews |  By P4

    I don't particularly care for white bread, but I do like this one. Very easy to make.

    Recipe #48470

    1 Reviews |  By P4

    This is probably my favorite dessert of all time. I only ever serve it on special occasions. It's fabulous. Requires 6 6-oz. ramekins (ovenproof).

    Recipe #48533

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