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    141 Recipes

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    This is from David Lebovitz's wonderful book "The Perfect Scoop." If you make ice cream at home, you gave to have this cookbook! He advises to add this to ice cream this way: coat the bottom of your container with fudge ripple, then add ice cream, layering it with generous amounts of ripple. Don't mix or you'll have muddy ice cream instead of rippled ice cream. My experience is that I need to harden my ice cream or frozen yogurt for an hour or so before l do this, and that the ripple should be really cold-- in fact, it's best if I make the ripple a day or two in advance.

    Recipe #497991

    Fabulous! Some people out in 1/4 pineapple, but I think this is perfect as-is. Thanks to Joe Cross of the documentary "Fat, Sick and Nearly Dead."

    Recipe #493113

    This is the recipe for "Mean Green" juice used in the documentary "Fat, Sick, and Nearly Dead." I was a little nervous about trying it -- I couldn't imagine that a juice with kale in it would be palatable -- but it turned out to be delicious! That film has really gotten us into juicing.

    Recipe #492690

    From the New York Times Well Blog ... Thanksgiving recipes for 2011. I tweaked this recipe quite a bit, based on ingredients I had in the house at the time. I'm reproducing the recipe, but noting my tweaks.

    Recipe #490558

    A staple of every 4th of July picnic from 1957 until the late 1990s ... I have no idea where Mom got the receipt; I can't believe I couldn't find this recipe here. The secret is the dried onion flakes. (Some recipes shouldn't be made too complicated; for me, potato salad and deviled eggs need to be kept simple, or "classic." This recipe does that.)

    Recipe #463310

    We made this for Christmas morning this year (2009). My mother found the recipe in her local paper -- The Daily Breeze in Redondo Beach, CA. When I made it, I added in not just the apples, but all the liquid -- as a result the dish was more like bread pudding than french toast ... it was still great, and I'd make it that way again. But if you'd like a drier texture, don't add the apple liquid. I also swapped out the cinnamon and nutmeg for two teaspoons of Recipe #45672 .

    Recipe #405571

    Got this from my friend Margaret, who got it from her friend Sonja, who got it from her friend Ralph. Don't you love it when recipes travel that way? It's extremely yummy and a great choice for fall. Note: This is an EXTREMELY flexible recipe, and amounts are completely up to you -- these are just the amounts I used. (This time. Next time, who knows?)

    Recipe #327428

    Got this one from "The Ice Cream & Frozen Yogurt Cookbook" by Mable and Gar Hoffman. This is what happens when you buy strawberries from Costco -- you've got to come up with a LOT of recipes to use 'em up. This was a delightful sorbet, made with fresh Valencia orange juice and extremely ripe strawberries. I varied the original recipe a bit by throwing in a quarter (well, closer to a half) cup of orange-flavored liqueur at the end of the freeze cycle.

    Recipe #303000

    Got this one from Peggy Fallon's "The Best Ice Cream Maker Cookbook Ever." I had a bunch of aging strawberries, and half a quart of buttermilk to use up ... and this worked perfectly. It is a lovely, light ice cream, but the texture made it seem like it had a lot more fat in it than it really does. And the color is spectacular -- a wonderful bubblegum pink!

    Recipe #302998

    This is from Peter Reinhart's magnificent "The Bread Baker's Apprentice." His description calls for making two 1-pound loaves, either braided or swirled; I got a little goofy and turned it into dinner rolls. (In a household of two people, we need bread that we can successfully freeze!) Mr. Reinhart recommends letting the bread rest for two hours after coming out of the oven so that the flavors will fully develop; we ate 'em about 45 minutes out of the oven, and they were absolutely delicious. (Preparation time does not include rising times.)

    Recipe #302426

    This is a resubmission ... the recipe I originally posted was one I found at thefreshloaf.com. It made a wonderful bagel. But the person who posted it said that she found it in Peter Reinhart's amazing "The Bread Baker's Apprentice"; after making my first batch of bagels, I went out and bought the book, looked at the recipe, and made 'em again. The recipe as printed in Reinhardt's book is subtly different, but makes an even better bagel. If you try this and like it, BUY THE BOOK!!! You'll be making bread that's 1,000% better than any you've ever made before ... (I'm not affiliated with Peter Reinhart in any way; I just think his books produce astonishingly great bread.)

    Recipe #301896

    Here's a wonderful, somewhat different risotto -- the anchovies are not at all overwhelming, but are simply delicious

    Recipe #300181

    From a really delightful book, "Risotto," by Judith Barrett and Norma Wasserman. This was a great way to use up my homemade sun-dried tomatoes.

    Recipe #300180

    I found this yesterday at about.com, and am very surprised there's nothing like it on Recipezaar (at least, I can't find it). We served this over nonfat yogurt cheese, but it would be equally delicious over just about anything. Cooking time is refrigeration time.

    Recipe #300138

    I gather there is a bit of controversy in England over Banoffi/Banoffee pie ... the controversy swirling around where it came from, etc. Apparently most of the credit is claimed by Nigel Mackenzie of the Hungry Monk in Sussex; however, on Ian Dowding's web site, there is a slightly different story. Mr. Dowding was the head chef at the Hungry Monk, and concludes that they didn't invent it in the strict sense of "invention," but helped it evolve. (It's an interesting story; you can read it at http://www.iandowding.co.uk.) In any event, this is Mr. Dowding's recipe for what he believes is the best version of Banoffi pie. Note that the long prep time includes time to make the toffee/caramel by boiling the cans of sweetened condensed milk.

    Recipe #295617

    A lovely high-protein low-fat dressing for salads or veggies. You can change the herbs any way you like, of course; sometimes I throw in a teaspoon or three of Dijon, or whatever else strikes my fancy.

    Recipe #295018

    This one is a little different, because it uses yogurt cheese. It's remarkably low fat, and can be made even lower fat if you skip the pecans. (Of course, who wants to skip the pecans? :-) ). Got this from the Stonyfield Farm web site.

    Recipe #295017

    This is a very satisfying sauce for pasta, veggies, or whatever ... you can't call it pesto -- it has basil and garlic, but no other traditional ingredients -- but it sure scratches my pesto itch! And I don't have to worry about the fat ...

    Recipe #294995

    This is a variant on Recipe #145779, made even lighter by using yogurt cheese (my new obsession!). I've also beefed up the spices a bit, and changed the proportions. As much as I loved the original recipe (and thank Vino Girl for posting it), I like this version even better!

    Recipe #294986

    With all the variants of apricot chicken that appear on Recipezaar, this one doesn't seem to have been posted yet ... I got this from "Your Family Will Love It!", put out by Prevention magazine some time in the mid-1990s. It's my go-to recipe when my oven isn't free (and we don't have access to a grill). Couldn't be easier, and I always have the ingredients in the house. One 4-ounce portion is 4 WW points.

    Recipe #292180

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