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    281 Recipes

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    Fig season is over, but this recipe looks like a sure bet. From Family Circle Aug. 2014. I think this would work as an appetizer/starter or as a dessert.

    Recipe #519165

    From Better Homes and Gardens, Dec. 2013. The cook time does not include two hours chilling time. This is described as a light and bright dessert.

    Recipe #518677

    From Better Home and Gardens, Dec 2013. This sounds like my kind of recipe and I am looking forward to making it as soon as the weather cools down

    Recipe #518676

    Alas, I don't think it will stay warm enough for my figs to ripen this year, but someday I hope to make this cake, courtesy of the New York Times, by David Tanis.

    Recipe #518545

    From "Slow Cooking for Two" by Cynthia Graubart. This cookbook focuses on the 3 1/2 qt slow cooker and recipes geared towards the small household. A technique I found interesting was using slow cooker liner bags to make two different meals at the same time with the same protein. Please note that the nutritional analysis is wildly off, as I chose to post this as 2 servings, but if you make the entire recipe, it will make two meals of two servings each. Please note that if you use a larger slow cooker, the meals will cook much more quickly.

    Recipe #518125

    From Martha Stewart's Living magazine, Nov. 2012 issue. Mr Grumpy saw the recipe and asked that I make it. It is easy to make and very tasty. Served with pork braised in mushroom sauce and mashed potatoes.

    Recipe #518124

    From the blog "Aunt Clara's Kitchen". Posted to save, as it looks wonderful. This is typical of the Semana Peninsula. The recipe calls for small whole fish, one per serving, although I imagine it would also work well with fillets or steaks.

    Recipe #517797

    My cherry tomatoes are going to start ripening next week, so I am looking forward to making this. Martha suggests using a ceramic baking dish to avoid interaction between aluminum pans and the tomatoes. From Martha Stewart Living.

    Recipe #517461

    From "Brassicas" by Laurel B. Russell. Greens substitute for the more familiar escarole in this soup. Alas, the rabbits found my Chinese broccoli, so this will have to wait until I get to market. I anticipate possible reducing the amount of salt.

    Recipe #517399

    From "Brassicas" by Laura B Russell. This sounds like a perfect summer-time dish. I suspect I'll be reducing the amount of soy sauce.

    Recipe #517397

    From The Perfect Pantry blog. Author Lydia Walshin lives in a log cabin in Rhode Island and relies upon pantry staples. I hope to make this soon, as pomegranate molasses is an ingredient I really like.

    Recipe #517063

    By Linda Lenhart, published in the Daily Herald.

    Recipe #517037

    By Chef John Coletta of Quartino restaurant in Chicago, published in a local paper. I cannot wait for my cucumbers to come in!

    Recipe #517036

    From Martha Stewart Living magazine, July 2014 issue. This looks easy and delicious.

    Recipe #516846

    From the blog "Foodie with Family". I have not made this, but this would be great for a potluck, picnic or party. The blogger says that it makes a lot, but that it will keep for about 5 days. I took a guess at servings, for all I know it may serve more.

    Recipe #516799

    I have to admit that I have never even heard of this - I guess I just did not party enough when I was young! And the few times I did, I just might have appreciated this soup. This is a sweet-and-sour sauerkraut soup - I am looking forward to trying it once the we have a cool night. Adapted from gourmantineblog.com

    Recipe #516755

    From the Chicago Tribune, as adapted from Deborah Madison's "The New Vegetarian Cooking for Everyone". I have not tried this yet, but it sounds refreshing and just the thing for a potluck.

    Recipe #516748

    From chef Sarah Moulton. She has updated the classic jalapeno appetizer.

    Recipe #516685

    From Food Network magazine, Jan 2010. This was a really tasty, spicy soup. I had trouble finding the green chiles, even at the Mexican market, and next time I'll just roast and chop a poblano pepper.

    Recipe #516684

    From "Baking Sourdough Bread" by Goran Soderin and Georgel Stachal. This is a very interesting new book that explains the sourdough process very well. I have not yet made this bread, but hope to, as I just love rye. Prep time does not include the rising time. The dough requires two days to make! These have to be rather small loaves, given the amount of flour.

    Recipe #516251

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