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    4 Recipes

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

    by nick, ripping off some TV chef i saw a few years ago... molto mario? this is both quick and easy. i use my own tomato sauce, but storebought is fine if that's how you roll. i also grow my own eggplant. and make my own cheese. AND I INVENTED THE PIANO KEY NECKTIE. WHAT HAVE YOU DONE?

    Recipe #219459

    By nick, more or less cribbed out what I remember from The Joy of Cooking... omitted the salt and wine vinegar, increased the anchovy and lemon juice. "Doctrinally", we'd mash the dressing together in a wooden bowl, and toss the salad in it. Instead, we'll make a mayonnaise out of the egg and the oil (which, incidentally, is why we need the dry mustard--it helps the emulsion form. If you don't have it, just omit it, but add the oil slower and use a blender if you can).

    Recipe #216878

    by nick. i made this out of curiosity--i'd just discovered steak au poivre the night before, and i found some salmon filets at the deutscher supermarkt. "hm," i thought to myself, googled "salmon" and "au poivre", and ended up sort of copying a recipe from the foodnetwork website. SHAZAM! i ate an entire pound of salmon in less than two minutes.

    Recipe #216862

    by nick. easy to make--almost everything from cans and boxes and jars, things that can stay in the refrigerator until whenever. the tuna is a "non-doctrinal" ingredient... i added it to increase the overall protein to carbohydrate balance. (wrote this as four portions, but if i make it like this, i'll have the whole thing for dinner. BOOYAH!)

    Recipe #216861


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