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    872 Recipes

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    I love falafel, but was looking for a lower carb version I could enjoy. I found a recipe via DivaliciousRecipesInTheCity that looked like it could work, but I thought of other ways I could make it even tastier, and here's my result! They came out absolutely delicious, almost indistinguishable from ordinary falafel. I'm in love! :)

    Recipe #519256

    This simple recipe for delicious Black Pepper Chicken is a great substitute for the fat and carb laden versions you'll find at restaurant chains! It's easy to make, and satisfies that take-out craving. If you make it for dinner, it also makes for great leftovers for lunch the next day.

    Recipe #519138

    This is a version of my husband Mike's basic couscous dish that he often makes. He generally puts it together with whatever we have on hand, but this version came out so well that I had to make sure to write it up. I'd be happy if he made this one weekly!

    Recipe #471910

    A very nice, lighter version of hummus with a holiday touch (but it's good year round)!

    Recipe #443816

    I drink a lot of Diet Coke (yes, yes, I know it's bad for me, but I don't drink soda with sugar in it) and sometimes I want something different. I recently came across a drink called Malta Goya - technically a non-alcoholic dark beer - which is quite tasty, but alas, has quite a few calories. Its' aroma is nice, very strong molasses, though the drink isn't as strong tasting as you'd expect. In any case, on a whim I tried mixing my Diet Coke together with the Malta Goya, and... oh my goodness, I've made something like Mr. Pibb! If you like Mr. Pibb but can't get it in your neck of the woods, you might want to give this a try. :)

    Recipe #415059

    I've seen other recipes for these little indulgent treats, but they cook them in a crockpot and I prefer to bake ours. Baking them in the oven allows the bacon to crisp, the liquids to be released from the Smokies, and the brown sugar to caramelize on them deliciously. It also allows to you control the fat content of them a bit more easily, as most of the bacon drippings will remain on the sheet pan after cooking. We usually make them during the holidays, but they're good for all year 'round, of course. So easy to make!

    Recipe #404885

    From the vintage cookbook "Come into the Kitchen Cook Book" (1969) by Mary and Vincent Price comes an old Chinese style recipe that seems to have been popular amongst cooks of the 1960s. The chapter "Westward Empire" features recipes from 1820 to 1890, and includes Purple Plum Duck.

    Recipe #401541

    Here is the Bookbinder Snapper Soup recipe from Vincent Price's "A Treasury of Great Recipes" (1965). It differs from the Chicago Tribune Good Eating Cookbook version in various ways, most notably by being the original and uses snapping turtle. Mr. Price notes: " can make a sort of 'mock snapper' soup using a red snapper." Instructions on how to make the subsitution are in the recipe. This is an old fashioned recipe, and doesn't take many shortcuts. Info on the "Old Original Bookbinders" Philadelphia restaurant is available on Wikipedia.

    Recipe #401531

    Posted by request, here is Vincent Price's blender-made butter cream from "A Treasury of Great Recipes." (Which is a highly recommended cookbook, by the way. Get yourself a copy!)

    Recipe #401493

    Our favorite commercial wing sauce is "Wing-Time" sauce, but it can be a bit difficult to find in stores. My husband likes the hot version (as opposed to the "very hot" - he says it has more flavor, even though he likes extremely spicy food), and I like the mild version. Unfortunately, the mild version is almost impossible to find, so I needed to create my own recipe. And believe me, this recipe makes a nice, tangy, flavorful mild wing sauce! I use this recipe as the basis for buffalo sauce recipes, and then if my husband wants it spicier he simply can add his own favorite hot sauces over top the cooked food. Delicious!

    Recipe #397659

    Based on Zarela Martinez's recipe, we changed it a bit and included cooking the eggplant in the sauce instead of frying it. Delicious!

    Recipe #391621

    For years I'd tried to find a spinach tamale filling similar to one I've tasted in restaurants, to no avail. Finally, I decided to make my own and this recipe has proved every bit as delicious as what I tasted in restaurants - this filling is so very good! Use your favorite prepared masa to make it into tamales, or mix your own. (Time does not include making the filling into tamales.)

    Recipe #391218

    I wanted green chile pork tamales and couldn't find a recipe, so I made up my own. This filling is mild and delicious! (Time does not include making it into tamales.)

    Recipe #391217

    Based on other sirloin tip recipes I've made in the past, here's how we've tweaked the recipe to our own liking. Delicious!

    Recipe #360340

    Based on a recipe from Good Housekeeping. This Italian casserole delivers comfort with creamy polenta and a hearty tomato ragu studded with spicy sausage and eggplant.

    Recipe #341838

    My favorite sausage from the Culinary Communion charcuterie class. Delicious! Recipe courtesy of Gabriel Claycamp, posted with permission. Makes approximately 10 pounds sausage.

    Recipe #341249

    From the Culinary Communion charcuterie class. Delicious! Recipe courtesy of Gabriel Claycamp, posted with permission. Makes approximately 10 pounds sausage.

    Recipe #340487

    From Juneau Empire dot com. D.V., of Ketchikan, said when the weather turns chilly this is one of the first recipes she turns to. D.V. also entered this recipe in a Libertyville, Illinois, junior cooking competition years ago and won a microwave. Enjoy!

    Recipe #335552

    All along the Pacific coastline you can come across freshly beached bull kelp (aka “giant kelp”) on the sands at the ocean. During a trip to Alaska a few years back I tasted pickled bull kelp, and liked it so much I brought a jar home for my husband to try. It seems natural to glean fresh kelp on the beaches and use them for food, it makes me wonder why more people don’t do it. This simple method of preparing bull kelp pickles is based on one from “Cooking Alaskan” by Alaska Northwest Books, the recipe by C. Joe Murray, Jr. from Angoon, Alaska. The recipe makes 1 to 2 jars of pickled kelp – if your piece of kelp is very large, you might need to make a double or triple batch of the brine and add more onion, garlic, and lemon juice… it all depends on how much kelp you have and how many jars of pickles you want. :) The pickles can also be hot-packed for longer storage canning. Would also make great gifts!

    Recipe #334435

    These muffins are based on the Black Bean Fritters that I learned how to make during class at Culinary Communion (which are one of my favorite luxury fried foods to snack on). Since some folks were concerned about the deep frying of the fritters, I decided to make them into a baked muffin form, instead. I'm happy to say that they are equally as delicious and much more healthful as muffins! I made a quick-to-prepare version this first time, with a Jiffy mix, but will be making a from-scratch version in the future.

    Recipe #333378

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