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    You are in: Home / HeatherN's Public Recipes
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    54 Recipes

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    From Pappardelle's Pasta Co. using Tomato Basil Penne. Delicious. Cooking time is spent in the fridge.

    Recipe #484669

    A tasty salad to use up all those zucchini in your garden.

    Recipe #484668

    This is a Pampered Chef recipe. It's brownie on top with a yummy gooey pudding layer underneath. Fantastic with homemade ice cream! Very popular at our house.

    Recipe #453121

    I got this from a wine tasting event: pairing wine with raw food. I was pleasantly surprised at how good this tasted!

    Recipe #424836

    I got this recipe at a wine tasting event: Pairing wine with raw foods.

    Recipe #424830

    I got this recipe at a wine tasting event I attended. The topic was pairing wine with 'raw' foods. I have no idea where they got the name!?

    Recipe #424827

    From the Penzey's Spice catalog. Looks and sounds delicious!

    Recipe #414820

    Haven't tried this yet. It sounds good though.

    Recipe #405454

    This is from A Taste of Thai website. They say, "This delicious bar has two layers. The top layer is a rich, sticky-sweet almond topping that has the texture of pecan pie. It sits upon a contrasting almond shortbread crust. It is delightfully indulgent."

    Recipe #405439

    This is from A Taste of Thai website. They say, "Our testers thought this cookie was a delicious cross between a biscotti and a brownie. Either way it's the perfect balance of chocolate and almond. Great picnic packers or hostess gift."

    Recipe #405438

    A recipe from my mom. They have a few more ingredients than the other recipes posted here. I haven't tried them yet.

    Recipe #404205

    This recipe was included in an email newsletter I get for terracotta pots. The author writes: When working in Impruneta, our favorite restaurant is Da Padellina just down the road in Strada in Chianti. That's where most of our artisans eat these days. Alvaro, the proprietor, was kind enough to share his recipe for Peposo with us, and we'll share it with you. There are other variations that call for more pepper and/or more wine. But we find Alvaro's to be the best. Buon Appettito! I made this tonight, it is fantastic!! I used regular stew meat and a 28 oz can of diced San Marzano tomatoes. I served with garlic and parsley fettuccini.

    Recipe #402773

    My mother and I used to whip this up and make all kinds of things: bread, cinnamon rolls, bread sticks, roll little balls of dough in cinnamon and sugar and fry them, roll little balls in melted butter then coat with cinnamon and sugar and put them in a bundt pan for coffee cake....anything we could think of. (and I mean we'd make all those things out of one recipe - that's why it's called Big Batch Buns!!) We'd get one thing baking in the oven and then ask, "what else should we make?" We'd spend all day baking. Ahhh, great memories. I honestly have to say; servings, prep and baking time are a total guess. It depends what you make and how many things you make. :-)

    Recipe #399158

    I clipped this recipe from a magazine years ago. I don't remember which magazine, but I've been making it for years. The recipe is easily doubled.

    Recipe #399062

    Generally I prefer the authentic type recipes, but this has easy to find ingredients, is quick to put together, quick to cook and very tasty. Makes a colorful one dish meal. I like to serve with rice or noodles and egg rolls. (The amount on the curry powder should be 1 Tbsp + 1 tsp, but Zaar, wouldn't put it on one line. )

    Recipe #399001

    Delicious and easy! I've made this before without the 2 hour stint in the fridge, but it really does help the BBQ flavor permeate the pork chops.

    Recipe #398994

    A Dutch friend of mine gave me this recipe. I haven't tried it yet, but I'm posting here so I can find it when the tomatoes are ripe. Jan says that these disappear as soon as he takes them off the grill.

    Recipe #371708

    This recipe came from the latest Williams-Sonoma catalog. It looks really good! Posting here so I don't lose it.

    Recipe #331258

    From Williams-Sonoma. Can't wait to try it! Obviously if you don't have a frittata pan, you'll have to work something else out. Flip CAREFULLY. I might have to ask for a frittata pan for Christmas. :-)

    Recipe #331227

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