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    You are in: Home / taylortwo's Public Recipes
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    26 Recipes

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    This is now one of my favorite chocolate frostings. I got it from "The Chocolate Cake Mix Doctor" by anne byrn. I have made a few changes to the recipe. Actually, I didn't have the 1 cup of semisweet chocolate chips that the original recipe called for. Lennie came to the rescue (thanks!) by figuring out the appropriate amount of semisweet squares to use, which I did have on hand. Now I always make it with the squares instead of the chips. This frosting is very thick, creamy, and fudgy. I usually bake two 9-inch layers, cut them into four layers, and slather this frosting on each and every layer and all over the top and sides--because I like a little cake with my frosting :) Another thanks goes out to leeannr for making me post this recipe. Now she loves it as much as I do.

    Recipe #86768

    This is in response to a request. It is the frosting for Recipe #48000. It is from the Taste of Home magazine.

    Recipe #48001

    This is my own version of dipping sauce. The best version is my mom's, but since she never measures and is too swift in the kitchen to get down the exact proportions (she always gives me amounts like it should be THIS much in your palm) what am I supposed to do with that kind of measuring system? This is the next best thing and second best is just as good, right? ;-)

    Recipe #50692

    This is in response to a request. it is the frosting that she uses on her Recipe #43331.

    Recipe #43332

    I found this recipe in Better Homes and Gardens magazine. It won in their prize tested recipe section. I make this all the time and people always ask for the recipe. I always improvise with this. Sometimes I add mangoes, cucumbers and/or romaine hearts. This is easy and tastes like you are a chef.

    Recipe #40882

    This is my friend's recipe, hence the recipe title. A bit of time involved, but not difficult. She serves it all the time with beef steaks--heavenly.

    Recipe #41921

    I got this recipe from "Simple Vegetarian Pleasures" by Jeanne Lemlin. I LOVE asparagus and am always on the lookout for new ways to make it. This is such an easy and elegant way to serve it. The asparagus gets a slightly nutty flavor after roasting, which makes it even more yummy.

    Recipe #50847

    I changed a recipe I got from a cookbook by Giuliano Hazan. This makes a yummy sauce that is great with crusty bread. When I want to add pasta, I usually double the recipe except for the amount of shrimp.

    Recipe #41992

    This recipe is from "The New James Beard Cookbook" and is being posted in response to a request.

    Recipe #41888

    This recipe came from a cookie exchange I used to attend yearly. I love them but seem to only make them at Christmas. They probably can be made with any oily nut *like almonds* but I prefer them with pecans. They are very tender and they melt in your mouth.

    Recipe #44740

    this is a recipe i got from a williams sonoma cookbook called "classic pasta at home". broccoli rabe has now become my new favorite veggie and i can't believe i lived without it for so long. if you have never tried it you are in for a treat. this recipe is simple but very satisfying.

    Recipe #60181

    This is in response to a request. It is from Nigel Slater's "Real Fast Desserts". I haven't tried it, but it does sound yummy.

    Recipe #42676

    Another recipe from my friend Kelly. This is relatively simple to make. Even though it has a lot of ingredients, it tastes like you are a chef. It is important to use unsalted broth. I made the mistake of using regular salted broth the first time I made this and it was way too salty (and I like salty foods).

    Recipe #41924

    This recipe is adapted from "The Chocolate Cake Mix Doctor" by Anne Byrn. It was originally a bundt cake with chocolate chips, but I prefer the look of layer cakes (so much more homey looking) so I switched the cake pan size AND I left out the chocolate chips (because there's nothing worse than ruining the velvety texture of a layer cake than by adding hard chocolate chips to it). This is a dense, moist layer cake. I cut each layer in half so I get 4 layers and slather them with "perfect chocolate frosting" (recipe #86768). The end result is a fudgy chocolate layer cake with tons of frosting (and yes, it is going to be sweet). It is KEY to cut the layers in half. It ends up being a much moister cake this way because the frosting kind of melts into the cake layers forming a kind of fudgy filling in between the thin cake layers. I hope you enjoy it :)

    Recipe #87205

    This is a recipe I got from a friend from church. She served it at a dinner and another friend, Kelly, begged me to get the recipe for her. If you like your veggies on the slightly sweet side, you will really like this. The sauce for this recipe can be made in advance, so this makes a great entertaining side dish.

    Recipe #49599

    This is a recipe that I got from the "Dean and Deluca Cookbook". My dh and boys INHALE the stuff. I have increased the amount of sauce because we love sauce. This is so good anytime--especially as a midnight snack if there's any left over (which there usually isn't). ;-)

    Recipe #44076

    This recipe is being posted in response to a request. It was given to me by a friend who's family loved it. Her nephew said it was the BEST thing she has ever baked. :)

    Recipe #43984

    This is being posted in response to a request. It is from "The Grass Roots Cookbook" by Jean Anderson. The contributor was Mrs. McGraw from Kansas.

    Recipe #48028

    This is in response to a request. It is from "The Complete Asian Cookbook" by Charmaine Solomon. It does require that it marinates a while before serving. There is no real cook time involved.

    Recipe #43101

    I've adapted this recipe from "The Barbecue Bible" by Steven Raichlin. If you like your barbecue beans on the sweet side, then these are the beans for you. I know that the list of ingredients is long, but most of them are probably already in your pantry. Don't be tempted to leave out the fresh garlic or fresh gingerroot--it makes a difference. This is mandatory with our ribs--all you need is a potato salad and coleslaw and you're all set.

    Recipe #51182

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