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    You are in: Home / Shannon Cooks's Public Recipes
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    62 Recipes

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    A vegetarian comfort food with an eastern influence that can be served as a side or main dish with roasted potatoes. Leftovers can be used in sandwiches or wraps the next day!

    Recipe #209890

    I found this on the Foster's Lager website - sounds tasty and easy to make. You can use any beer, I'm sure, but Australian beer would add a special touch of authenticity to this recipe. Posted for Zaar World Tour 2007.

    Recipe #230061

    Bear Claws get their name from three or four small cuts made in the pastry. Gentle bending and spreading of the pastry forms a bear claw. Bear Claws are made with a sweet yeast dough or Danish pastry dough. These are filled with dates, raisins and nuts. My late grandmother loved these, especially when they were fresh from the bakery! This recipe was originally printed in the Kitchen Mailbox column of the Pittsburgh Post-Gazette, March 29, 2001.

    Recipe #236232

    This is an Emeril recipe - the correct title is "Poached Seckle Pears with Walnut Pound Cake, Blue Cheese Ice Cream and Rosemary Caramel" but I couldn't fit all of that into the title box above! To serve the dish, remove the pears from the cooled cooking liquid and place 1 on each of 8 dessert plates. Slice the pound cake into 8 (1/2-inch) slices and cut each slice in 1/2 diagonally. Place the halved slices on the plate next to the pear with the edges of the cake shingled. Place a scoop of the Blue Cheese Ice Cream between the pear and pound cake, and drizzle the warm Rosemary Caramel around the plate and over the ice cream.

    Recipe #223236

    It may look daunting, but this is worth the effort! I've made this for some very picky eaters and I have yet to hear a complaint! If you cannot find Manchego cheese (it is a soft Spanish cheese) or Gruyere, you can use mozzarella and Swiss instead. I have done this before with good results.

    Recipe #220546

    I have been making this recipe for years and it is my favorite way to eat carrots. This dish is sure to impress and please; thus, serve it to those who are worthy!

    Recipe #236868

    Beautiful cherry pilaf that is lightly sweetened. The cherries will stain the rice a light pink color - it looks so pretty! Cilantro is known as coriander outside of the USA.

    Recipe #211193

    I'm vegetarian, so I substitute mock chicken cutlets in place of the real thing. Works well.

    Recipe #233366

    Violet is my new culinary obsession. I can't wait to try this one - devil's food cupcakes topped with rich chocolate ganache and filled with violet buttercream. Found this on during a quest for violet recipes and thought I would share.

    Recipe #247396

    This recipe appeared in the Pittsburgh Post-Gazette, December 2006. I have yet to try this but am dying to!

    Recipe #226832

    Recipe #238822

    So easy and quick to make, especially after a long day at work.

    Recipe #220656

    This is a copycat recipe I made to taste like the (expensive!) Creme Brulee dipping sauce sold at Le Gourmet Chef stores in the USA. This is great over ice cream or cheesecake. You can also eat it as a dip with animal crackers or grahams.

    Recipe #220553

    This gelato recipe is made the old fashioned way but you can use an ice cream freezer if you have one. Use green creme de menthe for the lovely green color. Allow up to 7 hours for freezing. You can add 2/3 cup chocolate chips at the freezing stage for mint chocolate chip gelato if desired.

    Recipe #211189

    You can substitute heavy cream for the clotted cream in this recipe.

    Recipe #238816

    If clotted cream is not available in your area, you can easily make your own. There are lots of recipes for clotted cream here on Recipezaar!

    Recipe #238801

    Easy peasy stir fry recipe. Serve with couscous or rice. NOTE: You CAN add extra "heat" to this recipe (extra cayenne pepper or curry paste) to suit your own tastes. I have deliberately kept the flavors mild in this recipe in order to not overshadow the taste of the fresh peppers and cashews. I love spicy hot food, but sometimes a mild take on things is a nice change from my routine. You be the judge!

    Recipe #229036

    Serve this with walnuts and mandarin orange slices over spinach leaves.

    Recipe #221837

    Calling all cheese fanatics! Do you love cheese? I think I may have the sandwich for you. My local Einstein Brothers used to have this on their menu - if I recall correctly, it was around the year 2001. Back then, this sandwich cost about $6 or so, so I figured out how to make these for myself at home. This glorious sandwich has since been pulled from the menu, probably because the fat content is enough to induce an instant heart attack! Ha ha, just kidding of course. Anyway, I love this sandwich (in moderation) and it's very easy to make using a sandwich maker,grill or skillet. Bon appetit!

    Recipe #222239

    There is nothing better than green tea ice cream. I eliminate a lot of the carbs by substituting Splenda in place of the sugar.

    Recipe #236867

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