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    You are in: Home / Chef #784013's Public Recipes
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    23 Recipes

    Sort by: Newest | Rating | Photos | Time to Make | A-Z

    From Ina Garten. I modified the directions: Toast the pine nuts first and and then use the same pan to blanch and saute the garlic and green beans. Drain and dry the green beans before heating the oil to saute. Saute the garlic in the oil before adding the beans, instead of adding the garlic at the end with the rest of the gremolata mixture. Original recipe: http://www.foodnetwork.com/recipes/ina-garten/green-beans-gremolata-recipe/index.html

    Recipe #494253

    Adapted from Epicurious. The original recipe calls for 1/4 cup heavy cream but I leave it out. Also: I use dry/cooking sherry instead of Sercial Madeira, vacuum packed roasted and peeled chestnuts available at the Korean grocery store, and vegetable broth instead of the chicken broth in the original.

    Recipe #492424

    Tyler Florence. Sometimes I substitute mint in place of the dill.

    Recipe #461352

    From 200 Veggie Feasts Note: For chocolate and orange mousse, follow the recipe above but add the finely grated zest of 1 large orange and 2 tbsp Grand Marnier to the melted chocolate and cream.

    Recipe #448994

    From Mahanandi blog. Note: I add less urad dal and use frozen coconut instead of fresh.

    Recipe #448648

    From Mahanandi blog. Note: I add 5-6 sprigs cilantro, a clove of garlic and 2 tsp. ground flaxseed to her recipe.

    Recipe #448639

    From the Aayi's Recipes blog (www.aayisrecipes.com). Very easy to make and always a hit! It's quite sweet, I think it would probably work with 1/2 cup of sugar and still taste good. Note: I add a pinch of salt.

    Recipe #432735

    From Mahanandi blog. Note: I substitute zucchini for the gourd, since it's easier to work with and bottle gourd is not easily available outside of Asian or Indian stores. Also I added cilantro to the recipe. Serve with rice.

    Recipe #410776

    From The Complete Vegetarian Cookbook

    Recipe #408046

    South indian savory cream of wheat dish

    Recipe #408045

    This recipe is adapted from Cooks Illustrated's "Restaurant Style Hummus" recipe. I realized that I didn't have tahini, and so substituted walnuts instead. The result? Delicious! Could also try with pine nuts for a creamier texture.

    Recipe #407154

    Adapted from Giada de Laurentis. I use fresh cherry tomatoes instead of dried cherries, and also add black olives.

    Recipe #390715

    Adapted from Giada de Laurentis. I skip the anchovies and substitute about 1/4 cup straight balsamic vinegar instead of the balsamic glaze.

    Recipe #390336

    Adapted from Giada De Laurentis. I use yogurt in place of cream, and a few more sage leaves.

    Recipe #390308

    From The Cupcake Deck by Elinor Klivans. The addition of mocha mousse to these cupcakes makes them perfect for an extra-special occasion and worth the slightly longer time it takes to make them! Note: Make the chocolate ganache frosting first, the mocha mousse filling second, and the actual cupcakes last.

    Recipe #384761

    Welch's and Fresh Samantha's are our favorite brands of tomato juice for this recipe—not too thick, with a bright, lively flavor. This recipe makes a large quantity because the leftovers are so good, but it can be halved if you prefer. Traditionally, diners garnish their gazpacho with more of the same diced vegetables that are in the soup, so cut some extra vegetables when you prepare those called for in the recipe. Additional garnish possibilities include simple garlic croutons, chopped pitted black olives, chopped hard-cooked eggs, and finely diced avocados. For a finishing touch, serve in chilled bowls. My note: I made the tomato juice using 1 part tomato sauce and 1 part water.

    Recipe #383727

    If using a Kitchen Aid 9 speed mixer, use speed #6 and wire whisk attachment.

    Recipe #383725

    Recipe #291371

    Recipe #290798

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