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    289 Recipes

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

    3 Reviews |  By duonyte

    I was going to make satay but then saw a beautiful pork roast. So I used it to make a roast that was a real hit at home. I used a 5 quart slow cooker for this. If you use a boneless roast or a different size slow cooker, your time will differ. I am guessing the number of servings. The calorie count is off, as you get a lot of bone in that roast.

    Recipe #488573

    2 Reviews |  By duonyte

    From America's Test Kitchen's "Slow Cooker Revolution". An easy and tasty way to make shredded beef. This turned out a bit spicy for me, so you might want to adjust the amount of chili powder. I served some over mashed potatoes and some in warm flour tortillas. It would also make good enchilada or burrito filling.

    Recipe #488253

    From the "Kitchen Cravings" blog. This recipe is adapted from one that called for buttermilk. I love kefir and am searching for more ways to use it. This recipe has the added benefit of make-ahead ease - you can keep the batter in the fridge for up to a week, baking up a few fresh muffins each morning with your choice of jam filling.

    Recipe #488187

    1 Reviews |  By duonyte

    From Fleischmann's Yeast company. Sweet potatoes are so delicious, and they add flavor and moisture to breads.

    Recipe #487969

    From Chef Cal Stamenov of Bernadus Lodge in Carmel Valley, CA. A great way to use the lovely tomatoes from your garden.

    Recipe #487184

    1 Reviews |  By duonyte

    A fool is a dessert where a stewed fruit is mixed with whipped cream. This recipe gets an extra zing from two types of ginger. From cooking.com Prep/cooking time does not include the chilling.

    Recipe #486304

    1 Reviews |  By duonyte

    Another great recipe by Stephanie O'Dea of the Year of Slow Cooking blog. I made some changes to the recipe based on my own experience and preferences. This is a delicious recipe with so many wonderful flavors. For a 4 quart slow cooker. I did not include the freezing time (my modification) in the preparation time.

    Recipe #486236

    2 Reviews |  By duonyte

    Chef Sara Moulton was inspired by a corn soup thickened with pureed corn. From the local newspaper. This is also vegetarian if you use vegetable broth or water.

    Recipe #485793

    2 Reviews |  By duonyte

    A fresh take on a classic combination - pork, apples and cabbage. A bag of coleslaw mix can be used instead of the cabbage and carrot - a time-saver. By chef Ellie Krieger for USA Weekend magazine.

    Recipe #484460

    2 Reviews |  By duonyte

    Summer's bountiful garden is showcased in this delicious soup. The original recipe did not call for potato, but as Peru is the potato's home, I felt that it would be appropriate. I did not have the aji amarillo paste, so just improvised with several different peppers. If you cook the chicken ahead of time, this is very fast to make. Adding a bit more chicken and the potato makes this more of an entree soup. Very flavorful and fun to eat. From Sunset Magazine, August 2012.

    Recipe #484435

    From Chef Leah Eskin, published in the Chicago Tribune. What a fun way to dress up ice cubes. I've put the ingredients for just one drink - the number of ice cubes you make is up to you.

    Recipe #481963

    I've been experimenting with kefirs and wanted to make a non-dairy one for a friend who is lactose intolerant. (Kefir is nearly lactose-free, and some lactose-intolerant people can use it in modest quantities). I did a little research, found a lot of inconsistent and conflicting information. So I just plunged ahead and was very happy with the results. I've only used it for smoothies, but I think it would also make great pancakes or fruity type quick breads.

    Recipe #481207

    2 Reviews |  By duonyte

    I started making kefir at home and sometimes end up with more than I want to use as a drink. I found this on the blog "Tammy's Recipes". The original recipe uses twice the amount of ingredients, but I reduced it to meet my needs. The original recipe was said to make 10 to 12 pancakes, but I got 11 using a 1/3 cup scoop (more or less full).

    Recipe #481107

    2 Reviews |  By duonyte

    I got this recipe at a class I am taking at Whole Foods. Make sure the family does not see you making it - they will never guess it is healthy. It is really tasty. We estimated 8 1/2-cup servings, but be prepared to be asked for seconds. Prep time does not include chilling time.

    Recipe #480520

    2 Reviews |  By duonyte

    From the blog "hip2thrift". This bread was prepared by the author's grandmother in a wood-burning oven in a large quantity. The author reduced it to two loaves. She describes it as a cross between rustic Italian and sourdough bread.

    Recipe #480048

    1 Reviews |  By duonyte

    This bread is traditionally strewn over the table. From the Junior Worldmark Encyclopedia of Foods and Recipes of the World. Times and servings are estimated.

    Recipe #480044

    Both my parents were from farm families. Fresh milk was allowed to stand until it clabbered and was eaten for dinner or as a snack. Most of us don't have that resource and while I have seen clabbered milk at the market, it's a bit thin, to my taste. I now make my own kefir which is a wonderful substitute. I like to add some half and half to my usual milk while making the kefir to add some richness.

    Recipe #479993

    2 Reviews |  By duonyte

    Courtesy of globaltableadventures.com, as adapted from "Home Cooking Around the World" by David Ricketts and Mark Thomas. This bread is a great accompaniment to stews. It is excellent warm, but can dry out, so try to use up promptly or store well-wrapped.

    Recipe #479888

    1 Reviews |  By duonyte

    From about.com . These slightly sweet yeast rolls are blessed on Holy Saturday in the traditional zegen Easter basket and are served up on Easter morning.

    Recipe #479848

    1 Reviews |  By duonyte

    Courtesy of instructables.com, which has some great photos. This is a light and fluffy bread that is sold everywhere in Tashkent. The bread is traditionally baked in a tandyr oven, but we will make do with our ovens. The author states that is is addictively delicious with honey and butter (well, buttery lard is what he said, but I don't think so!)

    Recipe #479847

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