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    You are in: Home / Jenny Sanders's Public Recipes
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    137 Recipes

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    This is a simple soup, delicious and bursting with nutrition. It can be made a day or two in advance, leaving out the pasta and Swiss chard. Just before re-heating the soup, add them in, so they retain their bite and colour.

    Recipe #11047

    I have updated this classic Mexican dish to be lower in fat and higher in fibre. It's just as delicious as ever, though! I use skinless, boneless chicken pieces where the original called for skin-on, bone-in chicken pieces. You can if you want, but I just don't think stewed chicken skin is enough of a thrill to justify the calories. Two breasts and six small thighs are the right amount of chicken to use. The quantity of chicken stock just conveniently happens to equal two 10-ounce tins, if that is your source.

    Recipe #8139

    This is a lovely cake, not too sweet but moist and chocolatey. The combination of cinnamon and chocolate is particularly popular in Mexican cooking, but it makes a very interesting cake as well.

    Recipe #7921

    I adopted this recipe as a RecipeZaar orphan, and have made a few changes to suit my own taste. This is a nice, simple stew; perfect for making the most of the good quality local lamb.

    Recipe #7795

    I like this best when made with fresh shiitake mushrooms, but regular button mushrooms are just fine too.

    Recipe #7645

    I was very pleased to adopt this recipe as a homeless Recipezaar orphan; as it is something I have been making for a few years now. I first encountered it in a gift basket from our local Italian gourmet shop. With only four ingredients, it was easily reconstructed. Proportions of all the ingredients can be varied according to your taste; but be sure to use genuine Parmigiano-Reggiano only.

    Recipe #7543

    Parsnips are one of the vegetables I think I ought to like; they are a locally grown vegetable, available all winter after all. But I never managed to be terribly enthusiastic about them until this recipe came along.

    Recipe #7449

    Quick and easy baked apples are an old-fashioned comfort food. They can be made in the microwave, or baked in the oven. I often make them a little less sweet by using brown rice syrup instead of the honey. Maple syrup is a good alternative as well.

    Recipe #7404

    Recipe #7321

    If you're a real creamed onion pig like we are, this will not serve four.

    Recipe #7274

    This is a lot of work but it is great stuff. Nothing like that sweet, syrupy stuff you buy in bottles.

    Recipe #6991

    A lighter version of asparagus soup; still creamy in texture but lower in fat and rich in fibre.

    Recipe #6809

    This is a recipe I adopted because it sounded interesting. It took me a while to get around to making it, which is too bad because I thought it was really delicious. For an apple salad, it will keep fairly well in the fridge; we ate the leftovers a day later and they were still in good condition. The main change I have made from the original recipe is to cut the number of apples in half. It still makes quite a lot, and plenty for 4 servings.

    Recipe #6624

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