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    9 Recipes

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    This "stuffing" is inspired by a Julia Child recipe for stuffing a goose. However, it works very well with turkey. The traditional bread/grain component is replaced by chestnuts, which add a mild nutty flavor to the otherwise hearty dish. The primary goal was to create a gluten-free, coeliac-friendly recipe. The result was so good that this recipe has earned a permanent place on our holiday menu pick-list! Ideas: 1) make only the Chestnut Purée, substituting a hearty vegetable stock for the beef stock, and serve as a vegetarian side dish. 2) Or, use this stuffing in place of traditional meat/bread-crumb mixture in stuffed peppers. 3) Better yet, scoop out summer squash into boats, incorporate some of the squash in the stuffing, bake with shredded cheese. Notes: preparing chestnuts is labor intensive. Plan accordingly. I found that the small (acorn size) otherwise inferior looking chestnuts peel much easier than the beautiful large (almost shallot size) chestnuts. YMMV.

    Recipe #490643

    This is a recipe from my Czech grandmother. The dumplings are a mess while they are boiling, but they plate nicely. Serve with drawn butter. We always had these served with boiled ham and sauerkraut. The recipe yields one dumpling -- which is around two servings. Also, these are good the second day fried up in a skillet with a little butter.

    Recipe #397091

    Recipe printed in Akron Beacon Journal in the 1980s. Submitted by Nancy W. from Stow.

    Recipe #261817

    I made this Oriental-themed crab the other night. I've had something similar before, but it was years ago. Works well with endive. Alternately, you could use this as an up-scale version of the ubiquitous crab-cocktail sauce-cream cheese dip. Enjoy.

    Recipe #167882

    Delicious sweet chili with meat and beans. I've tried a lot of chili recipes, and this is easily my family's favorite. For a little kick, try substituting Poblano Peppers for the Green Peppers (or add some cayenne with the chili powder). From Wegman's Menu Magazine, Winter 2006 (Issue 20).

    Recipe #165779

    German-inspired pork with a hearty sauce. From a recipe card at Wegmans grocery. If you can't find Quark Cheese, substitute fromage frais (very similar) OR yogurt cheese (more acidic) OR two parts ricotta cheese and one part sour cream OR strained cottage cheese OR mascarpone. Serve with blanched swiss chard and spaetzles with nutmeg.

    Recipe #153875

    1 Reviews |  By PA-Dave

    I hesitated to post this, because I tend to avoid this sort of BAM-cooking. Nonetheless, this recipe is a real crowd pleaser, and so easy to make. By the way, the Cracklins, green onions, and Creole seasoning can be omitted without any serious impact.

    Recipe #80109

    2 Reviews |  By PA-Dave

    I found this recipe on after buying some fresh Blackfish from a market in Newport Beach, RI. Blackfish is also known as Tautog, and is firm bodied and mild flavored, somewhat like Sea Bass. The chowder is thick, creamy, and a little sweet. Try using needle-nose pliers to pull out the Blackfish bones. You'll want to get them all before you cut up the fish. Ironically, I can't find Blackfish near my home, so I substitute Sea Bass. It works well. Let me know if you find another fish that works.

    Recipe #78556

    8 Reviews |  By PA-Dave

    This recipe makes a dense, sweet cake. As the name "Pound Cake" implies, the recipe calls for a "pound" each of butter, eggs, sugar, and flour. This recipe was given to me by my Czech Grandmother.

    Recipe #46023

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