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

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    4 Reviews |  By duonyte

    If you are on Chicago's Miracle Mile near the Marriott, watch out for bees! Chef Myk Banas keeps hives on the rooftop and uses the honey in dishes served at the restaurant. This is a very nice potato salad, very fresh tasting. The nutritional information is off, because there is twice as much dressing as you will need, but according to the chef it will keep for several weeks, so make the entire quantity. Chilling time not included in cooking time. From Midwest Living, June 2011.

    Recipe #460660

    5 Reviews |  By duonyte

    This recipe comes from Jere and Emilee Gettle, who own an heirloom seed business. I prefer to use red, orange or yellow peppers instead of green. Omit the seeds from the jalapeno if you prefer. Featured in Food and Wine, 8/11

    Recipe #460456

    To jump-start a diet in which he lost 60 lbs, chef Richard Blais followed a vegan diet for the first 30 days. One of the recipes he came up with is this one, for which he discovered that ground dried porcini provide a meaty flavor. The recipe is served open-faced on half a burger bun, but you might want to opt for a whole bun.

    Recipe #460358

    2 Reviews |  By duonyte

    From Good Housekeeping, 8/11. This main dish salad uses both barley and chickpeas, which makes a very satisfying meal. I think some chopped scallion is a nice addition. I cook my own chickpeas from dried, less sodium and a superior flavor, I feel.

    Recipe #460267

    From the August 2011 issue of Food and Wine. The peaches must be ripe but still firm enough to dice neatly. It's suggested as an accompaniment to halibut or shrimp, but I think it would go well with poultry or pork.

    Recipe #460261

    1 Reviews |  By duonyte

    I love dill, but it goes slimy pretty quickly. I ran across this recipe for preserving fresh dill on a number of Lithuanian websites. I tried it, and today, my three-week preserved dill is just a tiny bit wilted, but perfectly good in my saltibarsciai for lunch. I don't know how long it will keep, but certainly longer than without this treatment. An accurate scale is essential for this recipe, you cannot measure by volume.

    Recipe #459009

    3 Reviews |  By duonyte

    Our very talented Chef #1244526 created this recipe (a modification of another of Joe's recipes) to substitute for the commercial products. I am posting it with his permission. Joe says that the trick is to let the dough rest after rolling it out so it does not shrink in size, and then to dock it with either a pizza docker or a fork. The same technique can be used with any bread dough to create these popular thins. Please note that the software rounds certain quantities, so I listed Joe's very precise measurements immediately after certain ingredients.

    Recipe #458394

    3 Reviews |  By duonyte

    I found this recipe on a blog written by a Lithuanian woman now living in India, "Virtuve su indisku prieskoniu". Jurate's husband's family is from Kerala, which is where this recipe originated. The original recipe did not have spinach, but Jurate recommends it. I did not have the red pumpkin, so used a sweet potato, which worked out quite well. I also used medium shrimp, as I have never seen prawns in my area. I took some liberties in converting the metric measurements into US, and you should know that these slight variations make little difference.

    Recipe #453952

    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

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