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    277 Recipes

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    4 Reviews |  By duonyte

    The traditional name for these comes from Polish,and they are now officially called "musti suktinukai", but the old name is still popular. This is a stuffed beef roll,a bit different from the more familiar German rouladen. Sandwich steaks are a great way to shortcut the prep. If you can get dried baravykai (porcini), the flavor is much enhanced, but don't worry about it if you cannot. Serve with mashed potatoes and a green veggie. Leftovers reheat and freeze very well.

    Recipe #438226

    1 Reviews |  By duonyte

    A very good way to use leftover turkey or chicken. CI recommends using only whole milk yogurt (not low- or non-fat), as the sauce otherwise will be thin and can have an off flavor. I often have left-over roasted veggies, or will use a combo of sweet and white potatoes, cauliflower, squash, red onions. I serve this with rice or couscous, and sometimes add dried cranberries instead of raisins - I doubt that's Indian, but it works together well. Time does not include time to roast veggies, if you have none handy.

    Recipe #438086

    5 Reviews |  By duonyte

    From Food and Wine magazine, 9/10 issue. Chef Kevin Gillespie, who draws on his Southern roots to create dishes, often serves this over thinly sliced tomatoes. I substituted rice vinegar for the cider vinegar and used jarred roasted red peppers, because that is what I had handy, and just forgot about the Tabasco sauce, but still thought this was tasty.

    Recipe #434843

    6 Reviews |  By duonyte

    This is a quick bread, not a yeast bread, for a bread machine with a quick bread cycle. From Cuisinart. Posted in response to a request.

    Recipe #434712

    7 Reviews |  By duonyte

    Posted in response to a request. Clover or orange or other floral/mild honey works best. I strongly suggest you use butter, rather than margarine, as I think it simply tastes better. From the Betty Crocker website.

    Recipe #429739

    3 Reviews |  By duonyte

    From a BHG publication, Slow-Cooker -- All-Time Favorites. I used bone-in lamb neck, which is a great cut for this kind of dish, if you can find it. I have not made the couscous part of this recipe. The stew itself was delicious, and even better the next day.

    Recipe #427228

    1 Reviews |  By duonyte

    From "Luscious Liqueurs" by AJ Rathbun as adapted by the Chicago Tribune. I've guessed on the quantity and prep times, as there are no blood oranges in my market just right now.

    Recipe #417304

    3 Reviews |  By duonyte

    This recipe comes from King Arthur's website. The dough will remind you of choux pastry, but it's made with gluten-free tapioca starch, which is available in Asian and Latin markets. KA recommends storing them at room temperature. They should be served warm, so reheat briefly in the microwave if they've been made ahead of time. I just love these with a glass of wine!

    Recipe #416126

    4 Reviews |  By duonyte

    This recipe comes from Morton's, a venerable steakhouse, and their cookbook, "Morton's The Cookbook: 100 Recipes for Every Kitchen."

    Recipe #409263

    1 Reviews |  By duonyte

    I made this glaze while preparing a spiral sliced ham in the CI way, see recipe #366252 . I don't much care for ruby port, so used tawny port and also light brown sugar. I reduced the pepper to 1/2 tsp., use more if you wish.A key to this recipe is the quality of cherry preserves. I used preserves from the Kedainiu konservu fabrikas, which contain 35% cherries and no preservatives. I found these at a large ethnic grocery.

    Recipe #404968

    4 Reviews |  By duonyte

    One of the most important dishes for Kucios, the Lithuanian Christmas Eve supper, is "kucia", a mixture of wheat berries, ground poppy seeds and honey. I've never actually had this (wheat berries being scarce in California markets of 40 and 50 years ago), and since I prefer savory things, I decided to make a salad in the spirit of the traditional kucia, incorporating things that would have been available in a typical Central/Eastern European farmstead. OK, balsamic vinegar and olive oil are a bit of a stretch, but everything else would have been available at my grandparents' farms. If you've never had wheat berries, you'll discover a tasty grain. I have found that this tastes best if permitted to stand overnight, to permit the flavors to meld. Cooking time does not include soaking or standing times.

    Recipe #404916

    2 Reviews |  By duonyte

    From the Italian Slow Cooker by Michele Scicolone. It's wonderful to be able to use the slow cooker to make side dishes, especially on those occasions when the oven is engaged by the main event. You cannot go wrong with butternut squash, potatoes and rosemary. While this appears in an Italian cookbook, the ingredients are very familiar to North Americans, as well.

    Recipe #403239

    2 Reviews |  By duonyte

    From The Italian Slow Cooker, by Michele Scicolone. I have not made this yet, but it seems like a natural. Because the meatballs are added halfway through, it's not a recipe for those who need to be away all day. However, I think I would freeze the meatballs, and add them at the beginning. Escarole is a wonderful leafy vegetable, not well known in the US. Spinach or Swiss chard are suitable substitutes. The original recipe did not specify, but spinach should really be added only towards the end of the entire cooking period.

    Recipe #403237

    2 Reviews |  By duonyte

    From the New York Times. Author Melissa Clark says these can be made ahead and refrigerated, covered with plastic, and baked while the turkey rests. I generally do not use kosher salt in baked goods, so I would probably use 1/2 tsp table salt.

    Recipe #401775

    1 Reviews |  By duonyte

    This recipe is from the Budapest restaurant in Toledo, Ohio, and is attributed to a closed restaurant, the Columbian House, which was known for its signature tomato pudding.

    Recipe #400888

    4 Reviews |  By duonyte

    A simple recipe - if you've done the prep ahead of time, it's one that you can finish in the oven while your holiday ham or turkey is resting before it's carved. From Woman's Day.

    Recipe #398770

    3 Reviews |  By duonyte

    I recently roasted five pounds of beets and have been using them for side dishes. I decided to make soup last night, and it turned out quite nice. You may get more servings, but we really like our soup and 4 servings is all I got. I am sure that canned beets would also work quite well. I like evaporated milk because it brings richness with fewer calories, but half-and-half would also be good. I don't usually have fresh celery, but 1/2 cup of chopped celery could be used instead of the flakes and 1/4 tsp fresh ground pepper instead of the peppercorns. Add an hour to the cooking time if you need to roast fresh beets.

    Recipe #394467

    5 Reviews |  By duonyte

    My brother lives in a part of the country that does not recognize rye bread - not at all! So I've been searching for an easy rye bread recipe, and ran across this one, from the Fleischman Yeast company. Batter breads are an easy introduction to yeast breads for beginning bakers. Any kind of rye flour can be used - light, medium, pumpernickel . Sunflower seeds or other seeds can be substituted for the caraway. Batter breads tend to be softer than more traditional recipe breads so that your slices will be a bit thicker.The recipe originally called for 2 tsp salt, which I've reduced to 1 1/2 tsp.

    Recipe #389169

    From the Sept/Oct 2009 issue. Cooks Illustrated suggests that a non-premium vodka, such as Smirnoffs, is just fine. According to their tests, this ratio outperformed commercial vanilla extracts.

    Recipe #383722

    1 Reviews |  By duonyte

    Trader Joe's was serving samples of this recipe. The bruschetta was ready-made and a traditional tomato/garlic combo. This could be served as a salad on lettuce leaves, but I think it's better served as a bruschetta on toasts. Servings is a guess.

    Recipe #383707

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