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    You are in: Home / duonyte's Public Recipes
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    274 Recipes

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    1 Reviews |  By duonyte

    This recipe started on the back of the corn package, but I've changed it quite a bit to suit my tastes. It can be done all on the stove top, but I love not having to worry about boil overs, etc. This is mildly spicy. Giant white corn is available in Hispanic markets, Goya is a nationally-available brand.

    Recipe #238184

    This recipe is from Epicurious.com, from a recipe called Three-Cheese Cornmeal Pizzette. I just make the dough and improvise the toppings. The cornmeal gives a wonderful texture and flavor to the dough. The dough freezes well - great for smaller households. The directions below are for two pizzas - but the entire recipe makes four.

    Recipe #227543

    5 Reviews |  By duonyte

    The original recipe called for raw veal. I have changed it to use leftovers, add color and create more sauce. The fun here is that you can use other spices or herbs in place of nutmeg, add more veggies, whatever suits.

    Recipe #210783

    6 Reviews |  By duonyte

    Posted in response to a request for a soup popular in Kansas. The recipe was found in a Colorado paper, but by a Kansas chef. I have not made this, see notes below for additional comments. Prep time is estimated.

    Recipe #203262

    4 Reviews |  By duonyte

    This is a vegetarian version of a traditional New Year's dish, said to bring luck when eaten before noon. Recipe from The Vegetarian Table: America by Deborah Madison, as adapted by the Chicago Tribune. A tasty and flavorful dish.

    Recipe #203015

    4 Reviews |  By duonyte

    From the Chicago Tribune Magazine. The author adapted this recipe to introduce a young child to ethnic food other than pizza and spaghetti. It is a very mild curry, and my problem adult eater really enjoyed it. Tasty and colorful, it's fast andeasy to whip up.

    Recipe #201347

    3 Reviews |  By duonyte

    A beautiful golden yellow loaf with the subtle scent of saffron. This came from a book called "Complete Book of Breads and Bread Machines". I've rewritten the instructions a bit.

    Recipe #198059

    6 Reviews |  By duonyte

    I saw beautiful tomatoes in November at the Mexican/Arabic/Polish market and had to use them with the fish I was planning for dinner. I remembered a recipe I had seen while at the dentist's ". This recipe is festive in its appearance and its flavors. I hope you enjoy it as much as we did.

    Recipe #196230

    6 Reviews |  By duonyte

    This is our family's favorite condiment to serve with turkey, roast chicken or pork. I like it with pancakes, too. I believe I found it in the paper or in a magazine, probably 20 or more years ago.

    Recipe #195961

    This delightful recipe comes from "Cooking Moroccan" by Tess Mallos. The meatballs do not need to be browned, which simplifies the prep. A tagine is an clay vessel, however, you do not need one to prepare this dish.

    Recipe #190713

    3 Reviews |  By duonyte

    This recipe was in the usaweekend magazine this weekend and looks so appealing that I've posted it before trying it. I hope I guessed right! Time to make is estimated.

    Recipe #185576

    3 Reviews |  By duonyte

    I love the feta dill bread by Barb Gertz, but I wanted to convert it to a sourdough version. This is what I came up with. Time is approximate, as starters can be variable, and does not include time for sponge to develop. Try baking this as rolls for sandwiches.

    Recipe #184539

    4 Reviews |  By duonyte

    I've wanted to try making ravioli with wonton skins for some time now and came up with this recipe, which combines a number of favorite ingredients. I think it worked out quite well, and hope you agree. Servings is a guess.

    Recipe #180503

    For rice cookers with a porridge cycle. This is a delicious, creamy pudding, with the luscious taste of coconut. Tapioca pearls cook to perfection in the rice cooker. Try topping with sliced or chopped tropical fruit - mango, pineapple, banana, papaya. Recipe can be halved for 3-cup cooker. From the Ultimate Rice Cooker Cookbook. Guessing on cooktime.

    Recipe #178736

    7 Reviews |  By duonyte

    I needed bread and wanted to use what I had at home. This is what I came up with. It came out of the oven with a crackly, blistered crust and a great light texture. Excellent with soup or for sandwiches.

    Recipe #159517

    2 Reviews |  By duonyte

    This is for the quick bread/cake cycle of an ABM. It is not a yeast bread. Posted in response to a request.

    Recipe #157408

    5 Reviews |  By duonyte

    This is made in a quick bread/cake cycle - it is not a yeast bread. I have not tried it, posted in response to a request.

    Recipe #157128

    6 Reviews |  By duonyte

    This is a great recipe to serve as an appetizer for two or three people, but I will make it for just me as a light supper.

    Recipe #156715

    An easy, no-fuss recipe. Update: I've cut the amount of butter in half, it works well with less butter.

    Recipe #153955

    8 Reviews |  By duonyte

    This salad was a regular feature in my childhood, and still appears on the cold table at formal events. It is made of foods that would have been available at any Central/Eastern/Northern European farmstead. Every ingredient, other than the sour cream and salt, is optional. If you omit the beets, it is called a Balta (White) Misraine. Prep time is estimated, and I have not included the time to cook the veggies.

    Recipe #151652

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