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    872 Recipes

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    Julia says, these are “…a charming edible decoration for sherbets, puddings, and many fruit desserts. Once made, refrigerate in a covered jar where it will keep for weeks.” Adapted from “The Way to Cook,” and is used in her “Fresh Lemon Sherbet” recipe. Be sure to use nicely ripe fruit.

    Recipe #239657

    Makes a simple and wonderful dessert, or a delicious and indulgent breakfast!

    Recipe #239454

    A couple of months ago I purchased a jar of commercially prepared cinnamon raisin peanut butter at my local health food store, and became immediately enamored with it. :) It’s delicious! Unfortunately, it’s also expensive. So instead, now I’m making my own and putting it in a recycled peanut butter jar. Simple!

    Recipe #238619

    This recipe is adapted from one in "The Silver Spoon," published by Phaidon Press.

    Recipe #220042

    This is a recipe that I based on one from Paula Deen - I think my version is even better! :) Makes 6 servings, of good, old fashioned, crew's rib-sticking hearty meal.

    Recipe #203498

    My mom's favorite pie cookbook is the old Farm Journal's "Complete Pie Cookbook" from 1965… and her copy is well-used and loved, full of clippings and hand-written notes. This recipe is based on the one from there, with modifications to her taste. It works really well for all sorts of pies, especially her Quiche Lorraine (see my other recipes) and pumpkin. Simple and flaky! Makes one 9-inch pie shell with a little left over… Mom takes the leftover and makes it into little snack crackers. :) My sister claims she doesn't like oil crust, but she never knows the difference when Mom uses them in her pies.

    Recipe #202023

    My mom's favorite pie cookbook is the old Farm Journal's "Complete Pie Cookbook" from 1965… and her copy is well-used and loved, full of clippings and hand-written notes. This recipe is based on the one from there, with modifications to her taste. Simple, easy, and delicious, it's a favorite on the mornings after Thanksgiving and Christmas!

    Recipe #202022

    This is a very attractive dish for holiday meals! It goes even faster when you pre-roast the beets, toast the walnuts, and make the dressing in advance to the meal. Adapted from Cooking Light.

    Recipe #199376

    When you're not in port, or out of credits, and you've got a hankering to add The Heat and flavor to whatever is on the galley table, this basic paste is a good option for you. Because after all, dried chiles take up hardly any room or weight and you can always keep 'em around and make your own paste according to how gorram hot *you* like it, dong ma? (Recipe inspired by Joss Whedon's television show "Firefly" and movie "Serenity." Description is in character...) :)

    Recipe #198796

    This makes a light main course, and is lower-fat than the deep-fried version you often find in Asian restaurants. A good addition to this dish is to include marinated and baked tofu cubes, adding them together with the sherry and soy sauce.

    Recipe #198132

    I've had this one in my files for a while, although I haven't tried it yet. Plan to, very soon! :)

    Recipe #196161

    This is a simple recipe that Chef Gabriel Claycamp gave us during class at West Seattle's wonderful cooking school, Culinary Communion. Posted with permission.

    Recipe #196151

    On "30 Minute Meals" Rachael served this fast and easy dish up with a wonderful Warm Chopped Chicken Picatta Spinach Salad.

    Recipe #196102

    This recipe was featured on Giada De Laurentiis' "Everyday Italian". It comes from her Aunt Raffy, who created it when she wanted a stuffing that melded both Italian and American styles.

    Recipe #195754

    The first class of the Culinary Essentials series from Culinary Communion is all about soups, and we made several delicious kinds when I attended this last week. The gazpacho was wonderful, and quite easy to make! Here's Chef Gabriel's recipe for you. Posted with permission.

    Recipe #194220

    This rogan josh recipe is a result of my having prepared Lene's version (recipe #124635) and having made many tweaks in the ingredients and method. I hope you find it as useful and delicious as my family has! The meat is so tender and the sauce goes so well with other Indian dishes, it's one of our favorites.

    Recipe #193745

    I recently found a version of this recipe online, and have re-written it so that the directions are more clear. As I have some pumpkins left over from Halloween, I'll be making it soon and will let you know how it comes out! :)

    Recipe #193554

    This recipe is adapted from one in Vincent and Mary Price's "A Treasury of Great Recipes." Mr. Price's recipe is based on one from the restaurant Tre Scalini, on the Piazza Navona in Rome, circa 1965. Posted by request.

    Recipe #125418

    My friend Gene here in the Puget Sound (who also happens to be my ex) made a wonderfully delicious King salmon recently, and I pried this rub recipe out of him. ;) All the amounts are approximate... he adds necessary amounts by aroma.

    Recipe #123137

    We made this sauce recently during class at Culinary Communion - it was intended to go along with the Pork Loin with Spinach and Pernod recipe, but frankly, it went really well on just about everything served with the meal! Especially with the Green Glop (aka Puree Verte, recipe # 122434). Here's Chef Gabriel Claycamp's recipe for Roasted Garlic and Herb Beurre Blanc - I can assure you that it's a rich, creamy, flavorful, delicious sauce that's well-worth the relatively small effort of making it to accompany your meals! (It's not exactly fat-free, but remember: everything in moderation.) Posted with permission.

    Recipe #122612

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