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    You are in: Home / Chef #573036's Public Recipes
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    100 Recipes

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    I saw this recipe on tasty yummies and thought it looked delish. I added some almond extract to the recipe. If you try it, let me know how it turns out.

    Recipe #478591

    Inspired by this recipe I followed almost to a tee but added more cinnamon, as we love cinnamon!

    Recipe #464149

    Adapted this recipe I reduced the amount of oil and used applesauce instead.

    Recipe #464137

    I have yet to try this recipe - saving here for future use.

    Recipe #464114

    You can add 1/2 cup of nuts to the mix.

    Recipe #464074

    This recipe was inspired from I did not have any coconut flour so I used 1 cup of brown rice flour instead.

    Recipe #464073

    A different twist on pumpkin soup - from the pumpkin book by DeeDee Stovel.

    Recipe #441112

    A new take on BBQ'ed Tuna. The prep time includes time to marinate the steaks.

    Recipe #422754

    Simple and delicous recipe for the grill.

    Recipe #422713

    Marcia Kiesel’s luxuriously creamy soups are the perfect starters for Thanksgiving dinner because they can be made in advance, then reheated and garnished just before serving.

    Recipe #398651

    Recipe #395782

    This is on my to-try pile. I have reduced the amount of oil in marinade and stir-fry by half.

    Recipe #353716

    This is an adapted Martin Yan recipe. I used less oil and coated my wok with Pam. This recipe was delicious. He suggests to serve with an Asian Dipping sauce but we thought it was great without.

    Recipe #352420

    I saw this on Rachael Ray's website and though it could be an interesting meal on a cold winter day. Let me know if you try it.

    Recipe #349486

    I am always on the lookout for soup recipes in the winter. I thought this one would be interesting. Curry paste gives lots of flavour to a vegetable that does not have much. Serve crunchy pappadums broken into small pieces as a garnish, if desired.

    Recipe #342695

    I found this recipe in the November Bon Appétit magazine. It looks really interesting. I would reduce the amount of garlic to 2 cloves as we are not big garlic fans.

    Recipe #333101

    From Gourmet magazine (Oct 08). I have not tried this but it looked very promising.

    Recipe #328778

    Adapted from Fine Cooking. If you like spicy foods, use 2 tsp. curry paste; otherwise, use 1 tsp. curry paste—the curry will still have a kick to it. we like it hot so we use 2. I have reduced the amount of oil by 1/2 of the original recipe.

    Recipe #326872

    Adapted from Fine Cooking. I have reduced the amount of broth by 1/4 cup from the original recipe.

    Recipe #326870

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