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    872 Recipes

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    A few years back I visited the Oregon Trail Museum in Oregon City, Oregon, and came across an unusual product in the gift shop. It was called "rose tobacco" or "tobacco candy" and was it was a recreation of an old treat that had been prepared for the children as candy when they were on the trail. After returning home, I decided to try making some of my own, and it came out pretty well! The juice it produced was very tasty and would make a good ice cream topping, and the marinated petals would be nice if minced and added to other deserts (they do not retain their color, mine turned cream-brown).

    Recipe #39343

    There are many layered dip recipes out there - I have a couple of excellent ones in my collection, too. But this is a tasty new version that I think you'll enjoy! :)

    Recipe #100590

    This recipe was very popular back in my teenaged cast-party days, when my mom would make it for us. I recall getting the recipe from Mike Everheart's mom, I think. I love this stuff! I usually make a double or 1.5 recipe, and keep the extras at home for myself. ;) It's hard to believe how much folks are paying for these layered dips in the stores... it tastes better when you make your own!

    Recipe #27893

    This recipe, adapted from the Kasilo Seafoods website, is a nice change of pace from your regular baked halibut! Also good with salmon.

    Recipe #256972

    This recipe was included as part of a recipe for “Roast Wild Duck with Red Cabbage Stuffing and Cranberry Dumplings” in the collective cookbook “Cooking Alaskan.” It is from “Out of Alaska’s Kitchens.” A delicious and unusual addition to meals! (If you’re in a hurry, you can also use wonton wrappers instead of making your own dough. See note below.)

    Recipe #242179

    I don't know who Alice is, but she makes a darn good chicken! :) This is a delicious recipe, and versatile - experiment with using your favorite dressings.

    Recipe #28200

    In my early days of lowcarbing I was looking for a creamy soup I could enjoy. I had also just read a book about medieval Italy, and in it was described a soup made from almond milk. From that I came up with my Almond and Leek soup, which has a less-smooth texture than high carb cream soups but is very tasty all the same (even high-carbers like it)! A nice, light soup, good for springtime. :) Good for Easter celebrations!

    Recipe #27272

    We’re blessed with an abundance of fresh salmon, here in the Pacific Northwest. Here’s a favorite way to prepare them! From “Bon Appétit” magazine, this one is absolutely wonderful. LJ entry of Thursday, April 18th, 2002. Although the directions are long, they are detailed and not difficult to follow. Serve with pilaf and salad (recipe #36428 is especially good with this).

    Recipe #118115

    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

    These macaroons are made with almond paste rather than coconut, for those who either cannot eat sweetened coconut or don't like it (it also reduces the carbohydrate count so this recipe could be good for diabetics).

    Recipe #50928

    This recipe is based on one from Sunset Magazine (Oct 1997, although the original used instant rice so this new one is quite different), and is absolutely wonderful! Darn easy, too. :) Easily converted to vegetarian, as well.

    Recipe #247617

    Mal’s old friend postman Ammon Duul once told him about this recipe and gave him a copy. Easy to cook aboard ship, easy to store, with the noodles, oil, sugar, and water all readily available. Ammon said that on Earth that it was called Kugel Yerushalmi. Sweet, peppery, delicious! (Inspired by Joss Whedon’s television show “Firefly” and movie “Serenity.”)

    Recipe #241440

    My friend Amy recently sent me her recipe for her sweet zucchini bread. This is "...one of our all-time fave recipes for something dessert-like, even if it isn't specific to Thanksgiving." When her daughter brought home a baseball-bat sized zucchini this past summer, this is what they did with it. :) Makes 4 loaves.

    Recipe #48013

    I use ancho chile powder a lot – it adds a nice, smoky flavor to dishes. This recipe adapted from Cooking Light turns ordinary pork chops into a Mexican-inspired meal.

    Recipe #116806

    It’s often difficult to find aquavit here in the liquor stores of the United States. So if you have a hankering for that potent liquor, here’s a substitute for you. :) You can experiment with all sorts of flavors, not just caraway. Recipe adapted from "Kitchen of Light: New Scandinavian Cooking with Andreas Viestad" by Andres Viestad. Prep time includes infusion.

    Recipe #117582

    Recipe #6504

    This is the bread recipe that I recently got from my mom. She's submitted it to the church cookbooks over the years and it's always well received. :) Prep time includes rising.

    Recipe #80982

    One of Steingrim's favorite dinners is rouladen - I make it a couple times a month. Rachael Ray's recipe that she got from her grandmother is quick and easy and very tasty, and that's the basic recipe I use. Instead of serving it with dumplings as Rachael does, however, I make sauteed mushrooms and mix them into the sauce. Delicious!

    Recipe #114930

    A sweet, tangy bean salad.

    Recipe #7590

    This is a nice assortment of veggies and cheese to take to a picnic or potluck, and is quick and easy to put together! You can make the vinaigrette ahead of time, if you like. From Cooking Light. Prep time includes chilling.

    Recipe #116805

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