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    142 Recipes

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

    This recipe came to me from a bartender friend. It is NOT for the light-weight among us! Sip with caution...I love this drink.

    Recipe #48473

    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

    2 Reviews |  By P4

    I love clotted cream from England, but it's hard to get here in the US. I found this recipe in a book from the Stars Restaurant, and it comes as close as anything I've tried to real clotted cream. This is a great (IMO, essential) spread for scones and muffins.

    Recipe #51728

    Yet another marinade recipe I got from an old issue of Food & Wine. I love this one with chicken and fish. Don't marinate fish too long in this, though - the acid from the lemon juice will start to "cook" it. No more than an hour or so. This marinade is especially nice in the summer when fresh herbs are so abundant.

    Recipe #27726

    1 Reviews |  By P4

    Probably my favorite marinade for pork. I got this recipe from Food & Wine a very long time ago. It's a staple during grilling season.

    Recipe #27851

    3 Reviews |  By P4

    This is a more mellow blend of garam masala, it's the one I prefer when making Indian dishes. I post this to go with my Lamb in Fragrant Garlic Cream recipe.

    Recipe #49131

    This marinade is really wonderful on duck, beef and pork, but I've used it on chicken, too. I usually grill the item I marinate in this. This recipe was also taken from an old issue of Food & Wine.

    Recipe #27885

    A simple spread for company. Easy to do, stores well.

    Recipe #51553

    1 Reviews |  By P4

    This is my best pastry for a sweet tart. It always behaves itself, and it's light and tender and tasty.

    Recipe #27695

    2 Reviews |  By P4

    Another wonderful marinade for meats. I really like this one on lamb, but it is terrific on pork and poultry, too.

    Recipe #27679

    I really like crepe dishes, especially for brunch or "ladies" lunches. I like to fill them with a variety of fillings - chicken, seafood, ricotta & parmesan cheese, sauteed vegetables - and top with an appropriate sauce. This recipe is just for the crepe - fillings to be posted later...

    Recipe #56015

    5 Reviews |  By P4

    Nice alternative to plain waffles for breakfast. My family loves these.

    Recipe #55896

    3 Reviews |  By P4

    This is a choco-holics dream mousse. It is a staple for me. I use it as a filling for cakes, trifles, eclairs and cream puffs or in terrines, or layered in parfait glasses with berries and angelfood cake cubes. Or - just on it's own, in pretty cups. Very rich, very decadent, absolutely delicious. You must use a high quality chocolate in this.

    Recipe #56749

    3 Reviews |  By P4

    These are my son's favorite pancakes. They are fast and easy and really, really delicious.

    Recipe #48495

    5 Reviews |  By P4

    This mixture is from the late and very missed Barbara Tropp. This is the curry powder I use for everything from curried tuna-fish sandwiches to Indian curries. Very easy, and the difference in flavor that it has from store-bought is miles...

    Recipe #52024

    A galette is nothing more than a free-form tart. You roll the dough out round, transfer to parchment paper, put the filling in the center leaving a 2" border, then fold the border dough up over the edge. It doesn't have to be pretty - it's RUSTIC. I love these types of tarts - they are fast and easy and casual. You can do savory or sweet fillings.

    Recipe #52056

    3 Reviews |  By P4

    I love this salad with roasted or grilled meats, especially roasted or grilled chicken. I place a mound of the salad on a plate and put the chicken right on top. It's an easy, simple and unusual starch for any meal. Delicious in the summer, especially, when all the ingredients are at their peak.

    Recipe #51838

    After years of searching and experimentation, this, IMHO, is the best all-butter pie pastry. The secret is not to overwork it, and to make sure you chill it again AFTER you shape it into the pie pan. This dough will give you perfect, flaky pie crust, or turnovers.

    Recipe #51847

    4 Reviews |  By P4

    I saw someone on FTV making these, and thought I'd try them. They made them with cashews - I used both blanched and unblanched almonds. These are really addictive. Don't substitute light brown sugar for the dark. Don't substitute dry rosemary for fresh.

    Recipe #76207

    Great snack, with an Asian twist.

    Recipe #55621

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