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

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    3 Reviews |  By duonyte

    From Cooks Illustrated magazine, made to accompany beef tenderloin cooked in the CI method. I selected this flavored butter because the chives had just come up, harbinger of spring. It would be good on anything that you like with blue cheese.

    Recipe #453626

    4 Reviews |  By duonyte

    I found this recipe on a blog written by a Lithuanian woman who now lives in India - she found the love of her life while studying in the US, he is Indian and so now she lives in India, and publishes the "Virtuve su indisku prieskoniu" blog (Kitchen with an Indian flavor). The author of the recipe is Sanjeev Kapoor.

    Recipe #451324

    2 Reviews |  By duonyte

    A fun appetizer or side dish, courtesy of Vegetarian Times. I found malt vinegar at a couple of supermarkets in my area.

    Recipe #451168

    1 Reviews |  By duonyte

    This recipe is by Don Mauer, a syndicated food columnist. The technique used here makes for a fast yet tender pot roast. The 90 minutes refers to time in the oven, there is additional time needed for brining and cooking. Do not cook vegetables with the pot roast - cook them separately or parboil and add to the gravy as it cooks. Prep times are estimated, as I have not made this yet, but am looking forward to doing so. Please note that the sodium count is off - the sodium is principally in the brine, which is discarded.

    Recipe #450975

    1 Reviews |  By duonyte

    This recipe sounds so good and easy, I had to save it. From the Chicago Tribune, by Joe Gray. When I do make this i'll try to remember to weigh the sausage to give a more accurate measure.

    Recipe #450305

    1 Reviews |  By duonyte

    This is from a Korean-American mom's blog, Eating and Living, a great source of Korean recipes. Traditionally some grated Asian pear is used to flavor and tenderize the meat, but a tart apple can be used instead. I added a sliced red bell pepper, which the recipe did not call for, but which worked together well. The pork must be very thinly sliced and I buy pork/pork belly sliced for bulgogi at the Korean market. Pork loin should have some fat on it. I used less soy sauce, but found the amount of gochujang to my taste.

    Recipe #450110

    2 Reviews |  By duonyte

    I can often get a large package of beets for a dollar or so at the reduced produce rack, but then need to use them up fairly quickly. Taking a cue from a couple of other recipes, I've found that roasting them in the slow cooker works really well. I just entered the number of beets I used most recently, use whatever amount you have.

    Recipe #450084

    1 Reviews |  By duonyte

    From Whole Foods, who say that these crackers are ideal for serving with wine - no wine in them! The dates provide subtle sweetness. I have not tried these yet, but they look intriguing. Prep time does not include chilling time. Update: The WF website says this will work well using a gluten free flour mix instead of all-purpose.

    Recipe #448979

    3 Reviews |  By duonyte

    I adapted this recipe from one I found on the A Year of Slow Cooking blog. It works remarkably well, with the meatballs even getting a little brown, at least the ones on top. My no-salt seasoning contained onion powder, garlic powder, and other things. I found it to be a bit spicy, and might reduce the quantity next time, or use rosemary or Italian herbs. Please pay attention to comment on how long to cook. The originator suggested you can double or even triple the recipe, but I have not tried that.

    Recipe #448230

    3 Reviews |  By duonyte

    I was invited to a fondue party and wanted to bring something different. I had remembered seeing something about banana wontons, but did not remember the specifics, so I decided on something simple, as I knew the oil fondue pot would also be used for meat and veggies. I love how the banana becomes almost custardy in consistency. They were a hit with both the adults and the kids at the party, some of whom popped the fried wontons into the chocolate fondue pot. Yield depends on the exact size of your bananas, of course.

    Recipe #447174

    4 Reviews |  By duonyte

    This chili tastes remarkably good and can be made for dinner when you are pressed for time. The recipe comes from the beefitswhatfordinner.com website, but I originally saw the recipe in the newpaper. I have made this several times, used whatever beef I had on hand. I've also added more beans and tomatoes to the same quantity of beef, and it still tasted great.

    Recipe #446919

    5 Reviews |  By duonyte

    This recipe is from Stephanie of "A Year of Slow Cookin" fame. She used her crockpot everyday in 2008, eventually published a couple of cookbooks. This was a very delicious dessert. I made it in my 3 qt slow cooker. See Notes in recipe for comments. Cooking time does not include chilling.

    Recipe #446918

    1 Reviews |  By duonyte

    One of the markets I visit had pork belly bulgogi in the meat case, and I bought it and then started looking for recipes. This one comes from Kiejo Sarsfield, a chef in the London area. The pork belly cooks up beautifully and it's was fun to eat wrapped in lettuce leaves. I find pork belly difficult to slice, so if you can find it sliced you are well advised to buy it!

    Recipe #446586

    1 Reviews |  By duonyte

    This comes from Whole Foods. The ingredients for these cookies go into a jar and are presented along with the instructions for making the cookies.

    Recipe #445137

    From the Just Bento blog. This is a savory paste, just 1/2 teaspoon adds a savory flair to a serving or so of blanched, steamed or boiled veggies. I've tried it with green beans and Brussels sprouts. This makes a small quantity, good for about a week, If you make a larger quantity, it can be frozen. I used a light brown miso. If you don't have mirin, use sake. Regular sugar or a sweetener of your choice can be used in place of the raw sugar.

    Recipe #443557

    1 Reviews |  By duonyte

    From The Festive Bread Book by Kathy Cutler. I made this the first time in honor of a Swiss colleague who was interning with us. I asked her if it was like birnbrot at home and she laughed and said that it was not, but that it was very good. I'm not sure what the difference is, as I've never had it when in Switzerland. But it's a very nice Christmas bread and has the added benefit of using dried pears, a convenience when fresh pears are not in season.

    Recipe #440303

    The openings in this holiday bread often serve as a container for Christmas cookies. From The Festive Bread Book by Kathy Cutler. I've changed the recipe just a bit to prevent any mishaps with the yeast.

    Recipe #440300

    3 Reviews |  By duonyte

    From Cooking Light January 2009. Country-style ribs are cut from the shoulder and are perfect for this. I have not made this yet, but it seems like a winner. Prep time is estimated.

    Recipe #440206

    2 Reviews |  By duonyte

    This is based on a recipe I have had forever, from who knows where, and which I've changed quite a bit. I reduced the salt to 3/4 tsp, as the original 2 tsp was clearly too much for this amount of flour, especially if you sprinkle salt on top. I also reduced the water from 1 cup to 3/4 cup. This makes two small loaves.

    Recipe #440172

    1 Reviews |  By duonyte

    This recipe is from King Arthur. I have made it several times, and it is very delicious and easy to make, although it does take some time. It is light-textured, about 1/2 " thick - not a bready focaccia. The starter and multiple rises really add to the flavor. Actual hands-on time is about 30 minutes, but it does have to rise several times, including overnight.

    Recipe #438333

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