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    1,402 Recipes

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    This recipe is from Chef Daniel Boulud who served this while head chef at the Baron of Beef, the famed restaurant of the Hotel Plaza in Copenhagen, Denmark. It is a recipe from the Dauphiné, the French region famous for its potato gratins.

    Recipe #488272

    This recipe is a more simplified version of the swiss nut cakes (Engadiner Nusstorte). Because of the whipped cream frosting, this cake will not keep for very long.

    Recipe #488238

    This recipe has no known history but possibly is from the Grill Room at The Yale Club which is located on Vanderbilt Ave in New York City. The other possibility is Vanderbilt University and this is too upscale for college cuisine.

    Recipe #488237

    This recipe is from The Valley Inn, Waitsfield, Vermont.

    Recipe #488236

    The idea of cooking a cake upside down is an old technique that started in the middle ages when cakes were cooked in cast iron skillets. It was easy for the cook to add fruit and sugar in the bottom of the pan and a simple cake batter on top and put it over the fire to cook. Flipping it over onto a plate was a natural way to show the pretty fruit and to let the hot glaze run into the cake as well. The idea of using pineapple dates to soon after 1911 when James Dole of the Hawaiian Pineapple Company had both a machine to cut his pineapples into nice rings and the ability to can them as well. One of the earliest printed recipes for pineapple upside down cake is from a 1924 Seattle fundraising cookbook. The later invention of the maraschino cherry added the necessary color needed to make this cake visually appealing.

    Recipe #488235

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    Recipe #487830

    Similar to the chicken at Popeye's Fried Chicken. The coating mixture works for any combination of chicken pieces. Adjust the cayenne pepper if you like it hotter.

    Recipe #487367

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