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    You are in: Home / katheros's Public Recipes
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    14 Recipes

    Sort by: Newest | Rating | Photos | Time to Make | A-Z

    This is a gyoza recipe we got from Japan. It is the best I've had since moving back to the States. Don't be afraid to get your hands dirty!

    Recipe #254919

    I started off planning on using another zucchini fritter recipe I found on this site. I adapted it so that I could bake the fritters and still have them crispy. I'm just guessing on the measurements for the coating, since I didn't measure it out until half-way through cooking. I got about 24 fritters out of this, but depending on how big you want them, it will vary. Also, my oven heats about 100°F lower than it should, so I will give my approximate baking time, but I would appreciate feedback as to how long it actually takes.

    Recipe #255397

    This came in the Miami Herald hurricane section. I didn't want to lose it.

    Recipe #324389

    This came in the Miami Herald hurricane section. I didn't want to lose it.

    Recipe #324251

    I got this recipe from the back of a BJ's tropical frozen fruit bag. This can be made with milk for a creamy smoothie or juice for a regular smoothie. I have also tried this with frozen strawberries (this is when I needed the additional sugar), and it works very well.

    Recipe #254669

    Custard-filled phyllo! Being from a Greek family, baklava is a HUGE part of our family gatherings. We found out this past year that my cousin is allergic to cinnamon, so I went looking for recipes that didn't require them. I made this without the cinnamon or cloves in the syrup and it was a little too bland for me. If you like a more flavorful dessert, definitely add them! This makes a lot of custard, so large definitely means large! This does pretty well made a day ahead of time, or freeze it and thaw in the refrigerator.

    Recipe #255752

    This came in the Miami Herald hurricane section. I didn't want to lose it. Optional toppings: canned sliced mushrooms, black olives, sun-dried tomatoes, grilled onion slices. Pita or Italian bread can be substituted.

    Recipe #324256

    Another habit I brought back with me from Japan. We had a guy pull a cart by our house selling these.

    Recipe #255827

    I found this on another website. It sounds good and I can't wait to make it. You can also use a store bought angel food cake, if you don't want to take the time to make one.

    Recipe #255307

    I made this cake for my daughter's 1st birthday. All of us loved it. It does require a checkerboard cake pan set. I just used a buttercream icing, but I think a lemon icing would be good too! You can't really taste the cream cheese either (normally I'm not a cream cheese fan).

    Recipe #255240

    Basically, all my daughter will eat right now is boxed macaroni and cheese. She gets the boxes out of our pantry almost every day and asks for it. The only vegetable she will eat right now is peas and I wanted to give her some variety. I haven't tried other vegetables yet, but I'm sure they would work.

    Recipe #255702

    I love this recipe for spanakopita. The cream cheese makes it extra creamy. I have only made the full-fat version, so far. I am planning on using all low-fat or fat-free cheese the next time I make it. I don't know if there would be a taste difference or not. I am also planning on layering it in a pie next time too for an entree rather than an appetizer. These can be made ahead of time and either frozen or refrigerated. Reheat in oven.

    Recipe #255747

    This came in The Miami Herald in the hurricane section. I didn't want to lose it.

    Recipe #324415


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