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    You are in: Home / hudelei's Public Recipes
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    20 Recipes

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    1 Reviews |  By hudelei

    I think it's the fact the hominy picks up the brown color of the balsamic vinegar that makes this salad so ugly, but it's oh so tasty! The balsamic vinaigrette is very tangy and very garlicky, so if you suspect it could be too strong for you, adjust the amount of garlic and vinegar. I often substitute other cheeses for the pricey fresh mozzarella. I use regular mozzarella and monterey jack frequently. This is based on a recipe from Mollie Katzen's Vegetable Heaven.

    Recipe #87511

    Served with mashed potatoes, this meal reminds me of time I spent in Germany. A real German hausfrau would cook up an apple in her sauerkraut, but using baby food is a real time-saver and still softens the flavor of the sauerkraut and makes it delicious.

    Recipe #87335

    This is from my great stack of mystery clippings from magazines and newspapers with my scribbled notes on them, so alas, I can't give proper credit to whoever came up with the recipe originally. I can share the version I use to dress up a bowl of soup and sneak more oatmeal into my diet.

    Recipe #87267

    9 Reviews |  By hudelei

    I love spanakopita, but need about four pairs of hands to make it by my favorite recipe and it's pricey for a small square of it at my favorite restaurant. When I want the flavors without so much hassle, I make this lasagna instead.

    Recipe #87251

    1 Reviews |  By hudelei

    What I like most about this recipe (other than the fact it's quick and easy) is how many tasty variations there are. You can use prepackaged alfredo sauce or make your own, or change it by using a cheese sauce or even tomato sauce. You can change the vegetable too!

    Recipe #87164

    These are very delicate biscuits and they freeze beautifully.

    Recipe #87004

    4 Reviews |  By hudelei

    This is a recipe I saw originally in the Sundays at Moosewood cookbook. I use some of the habanero peppers I grow to add heat to this soup, but the original recipe called for about 1/8 teaspoon cayenne. Jalapenos or other hot chiles would also be good substitutes for the habs, although they are by far my favorite hot pepper.

    Recipe #87002

    2 Reviews |  By hudelei

    I bought myself a "hot and spicy" cookbook when I was a teenager and first learning to cook, and this was one of the recipes in it. I didn't try it for a while because I was intimidated by what looked to me like a long list of ingredients, but when I did finally try it, I was so glad I did!

    Recipe #86995

    4 Reviews |  By hudelei

    Fresh, cake-like lemon muffins that freeze well.

    Recipe #86992

    4 Reviews |  By hudelei

    This is an easy recipe that has never let me down. I sometimes use shrimp instead of chicken, which is another tasty option. Just be sure to add the shrimp near the end of cooking time so it doesn't overcook. You might want to start with less than the recommended 1/8 teaspoon cayenne if you are very sensitive to it.

    Recipe #86810

    I wish I could provide the name of the cookbook where I originally found this recipe, but it fell apart years ago and I only have my favorite scattered pages left with my changes scribbled onto them. These candies are very simple and very tasty, and the original recipe claimed they would last six weeks, if stored in an airtight container (I wouldn't know because mine are eaten long before that!).

    Recipe #86764

    A lower-fat option when you want carrot cake (and feel like grating a lot of carrots!).

    Recipe #86762

    1 Reviews |  By hudelei

    This recipe stretches 1 pound of beef to a satisfying meal for 4.

    Recipe #69653

    Recipe #68072

    2 Reviews |  By hudelei

    Legend has it that the Tobler company invented fondue in the 1960s with this recipe. Try the one that started it all.

    Recipe #44846

    This is from a very old Austrian cookbook and I've translated it and posted it for someone on the forum who requested it. I haven't tried the recipe myself.

    Recipe #43937

    1 Reviews |  By hudelei

    Posted by request.

    Recipe #42450

    1 Reviews |  By hudelei

    This recipe is posted by request and regrettably vague in some places. If anyone has made Ike Stew and can add precisely what spices are used and that sort of thing, I'm sure it would be helpful.

    Recipe #41222

    Submitted by request

    Recipe #37584

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