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    160 Recipes

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    From Dinners for Two, this is from Horizons and Cottages in Paget West, Bermuda. Very easy.

    Recipe #484462

    If your kitchen is cool and the ganache becomes too cold and stiff to spread, set the bowl over a saucepan containing simmering water, then stir briefly until smooth and icinglike. Makes 1 1/2 cups, enough to cover roulade

    Recipe #487190

    From the book Dinners for Two, The Sherman House in San Francisco, California.

    Recipe #484463

    The glaze recipe makes enough to glaze 4 1/2 pounds chicken. To prevent burning, we found that it’s best to wait to apply the glaze until the chicken is nearly cooked.

    Recipe #487063

    Similar to a mimosa, but with raspberries. This is from Dinners for Two. Original recipe from The Fearrington House in Pittsboro, North Carolina.

    Recipe #483873

    Mascarpone is a fresh Italian cheese that is supple and spreadable. It is sold in small containers in some supermarkets as well as most gourmet stores, cheese shops, and Italian markets. This makes enough to fill the bittersweet chocolate roulade cake.

    Recipe #487189

    The quality of the chocolate used will affect the flavor and texture of the fudge. Ghirardelli semisweet and unsweetened chocolate is best for this recipe. Don't make this fudge without the peanuts; they are crucial to the texture. Peanuts can be toasted or not. Store the fudge, tightly wrapped in plastic, in a cool place for up to 2 weeks or in the freezer for 3 months. If frozen, allow ample time to let it reach room temperature before cutting. Makes 2.5lbs. Ingredients and instructions for Rocky Road version.

    Recipe #487270

    Fried cheese that are light/airy. To be eaten right after frying. Fron the cookbook "Tapas" The little dishes of Spain.

    Recipe #483876

    If half of the soup fills your blender by more than two-thirds, process the soup in three batches. You can also use an immersion blender to process the soup directly in the pot. For an even smoother soup, pass the pureed mixture through a fine-mesh strainer before stirring in the chicken broth in step 2.

    Recipe #487245

    From the book Dinners for Two, this recipe is from the The Home Ranch in Clark, Colorado.

    Recipe #484459

    Shred the carrots on the large holes of a box grater or in a food processor fitted with the shredding disk. Do not substitute liquid buttermilk for the buttermilk powder. To ensure the proper spreading consistency for the frosting, use cold cream cheese. If your baked cake is of an uneven thickness, adjust the orientation of the layers as they are stacked to produce a level cake. Assembling this cake on a cardboard cake round trimmed to a 6 by 8-inch rectangle makes it easy to press the pecans onto the sides of the frosted cake.

    Recipe #487191

    From B&G canning am. Prep time includes 3 hour sook .

    Recipe #484181

    You can substitute two 10-ounce bags of chopped romaine lettuce for the hearts.

    Recipe #488185

    You can substitute rum for the rum extract, but the flavor won't be as strong.

    Recipe #490231

    The filling for the buns can be made (and refrigerated) up to one day in advance. For quicker assembly, portion the filling into 12 (1/2-cup) mounds before rolling out the dough. Eat warm or at room temperature.

    Recipe #487956

    You will need a Dutch oven with a capacity of at least 6 quarts for this recipe. White onions will also work. Do not use red or sweet onions.

    Recipe #488171

    To avoid rerolling, we cut the biscuits into squares instead of rounds.

    Recipe #487118

    The final dough will be slightly softer than most cookie dough. For the best results, handle the dough as briefly and gently as possible when shaping the cookies. Overworking the dough will result in flatter cookies. **These cookies are better the next day. It takes a day for the spice flavor to really shine.

    Recipe #486989

    The final dough will be slightly softer than most cookie dough. For the best results, handle the dough as briefly and gently as possible when shaping the cookies. Overworking the dough will result in flatter cookies.

    Recipe #487000

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