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    872 Recipes

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    This spice mix from Michael Chiarello and NapaStyle goes well in many different dishes. It and his Fennel Spice are mixes well-worth keeping a steady supply of!

    Recipe #117760

    A nice appetizer, rich with blue cheese and flaky pastry! Prep time includes chilling.

    Recipe #117585

    Here’s Paula Deen’s method of making mix biscuits in her own special Southern way. Although titled as "biscuits," these are baked in muffin tins.

    Recipe #117583

    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

    Fava beans don't get any richer than this, and they don't get any more delicious, either. This recipe ("Feves au Lard Fume") is adapted from Richard Olney's "Simple French Food." Definitely not for folks watching their cholesterol... ;) Most of the prep time is from shelling and peeling.

    Recipe #117580

    Yesterday at the produce stand I got a big package of beautiful large fresh mushrooms, perfect for stuffing! In looking around for a recipe to use them with, I came across this one from Paula Deen.

    Recipe #117541

    This basic method of cooking fava beans was taught to me by chef Gabriel Claycamp of Culinary Communion. When I was recently able to get ahold of fresh fava beans, I wanted to cook them in a way that highlighted the taste of the beans themselves, and here’s how Gabriel suggested I fix them. Although fresh fava beans are, as he said, about 70% waste (and the prep time is shelling and peeling), the remaining 30% after you’ve prepared and eaten them are *well* worth the effort! We loved them!

    Recipe #117520

    As seen on the Sonoran Living program (an Arizona area ABC morning show), by Linda Bosse Singh. This recipe features "frozen fresh tomatoes" as prepared by Linda Singh, which are described below. A useful method of easily preserving your extra summer tomato crop! You can, of course, use completely fresh tomatoes, instead.

    Recipe #117156

    I love cumin, and am looking forward to trying this one out! This was shared by Sue Z Q on Gail’s. Adapted from Cooking Light, Dec. 2001.

    Recipe #117145

    A delicious creamy – yet non-dairy – soup! "This soup is satisfying, but light. It's great for weekend suppers with a salad or sandwich." --Barbara Hansen, LA Times Staff Writer.

    Recipe #117144

    I was recently sent a very sweet "We miss you" card from friends that I appreciated very much. The well-wishings were on a card with a lovely country fireside photo of Shumway Mansion’s "Yummy Eggs" and included the quote: "Love and eggs are best when fresh." (A Russian proverb.) :) "One of the Northwest’s most outstanding ‘inner city’ bed and breakfasts is the award winning Shumway Mansion. Entirely furnished in period antiques, the 23 room home was built in 1909, winning the 1986 award from the Washington Trust for Historic Preservation. Overlooking Juanita Bay and only minutes from nature trails and jogging paths, the Shumway’s breakfasts are as legendary as the special dinners and wedding receptions set in the beautiful rose garden." Included on the back of the card was this recipe. Editor's Note: We received an update on the Shumway Mansion. "My family closed the Shumway Mansion Bed and Breakfast Inn and Wedding Reception Center a couple of years ago and we are now converting Shumway Mansion into an Adult Family Home in Kirkland, Washington. Our new website is shumwaymansion.net We're looking forward to using many of my old B&B recipes for our new residents.

    Recipe #117140

    Who would’ve thought that such a simple salad could be so good?

    Recipe #116927

    The ultimate decadent corn on the cob;. based on a recipe from Paula Deen, of course. :) The flavor the bacon gives the corn is outstanding! Prep time includes soaking.

    Recipe #116926

    Adapted from a recipe in "The Taste of Summer" by Diane Rossen Worthington. Prep time includes marination.

    Recipe #116898

    The glaze for this salmon also goes well on other things, such as pork or roast. You can barbecue the salmon, or use an indoor grill pan. Adapted from a Bon Appetit recipe, 1996.

    Recipe #116895

    Unbelievably easy, wonderfully delicious! It’s good cold as well as hot. Prep time includes marination.

    Recipe #116889

    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

    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

    This delicious cheese sauce is almost too easy to make! From Cooking Light.

    Recipe #116804

    Use this cooked spicy sausage on your pizzas! You can cook it up and freeze it in batches to use later, too. Adapted from Cooking Light.

    Recipe #116803

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