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    1,552 Recipes

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    This recipe was created for Ready, Set, Cook! #9. Comfort food like you don't find much anymore. This recipe is a labour of love, but really worth it, and not as difficult as you might think - just make sure all your vegetables are prepped before you start and it'll come together in no time. The use of coconut milk is unusual, but really delicious. If you haven't tried fennel (the bulb), here's a chance to discover your new favorite veggie! Please note that the recipe is not as high in calories as the nutritional analysis would indicate. The chicken is used in the recipe (after poaching) skinned and the stock is defatted.------

    Recipe #211502

    Great with company or when you need to indulge in something a little special.

    Recipe #210796

    Coffee is easily one of my favourite 'flavours' (as well as one of my favorite beverages). This is an awesome, coffee-flavoured muffin to enjoy with the second cup of the morning (the first one is always enjoyed on its own).

    Recipe #210794

    This is a dandy cake just right for serving with coffee or even for dessert. There’s a buttery coconut streusel on top of and running through the tender, spicy cake. All spices called for are ground.

    Recipe #210245

    This is a very fresh-tasting cabbage salad - very unlike the slaws you're probably used to. Comes together in no time at all (especially if you use one of those bags of slaw mixes).

    Recipe #208518

    This is one of the greatest comfort food sandwiches and one I can make most times I'm craving (like right now) as I nearly always have some frozen meatballs on hand (I use Recipe #59573).

    Recipe #200768

    I saw Jamie Oliver make a version of this curry and knew I had to try it. I found this recipe on the net and adapted it to suit our taste. Check out Recipe #190959 to make your own, fresh coconut milk. This is great served alongside a simple chicken or fish dish, or just served on its own, over jasmine rice, for a vegetarian dish (if you want it to be completely vegetarian, omit the fish sauce, but be prepared for a loss of flavour).

    Recipe #195216

    A really lovely Indonesian dish - with wonderful, complex, warming flavours. You can refer to Recipe #190959 to make your own, fresh coconut milk.

    Recipe #195206

    By Patricia Wells and from the Provence Cookbook.

    Recipe #194104

    By Serena Bass and found at Leite's Culinaria. These are wickedly-good, little appetizers.

    Recipe #194103

    A recipe by Laura Werlin, and found at Leite's Culinaria. These cheesy, buttery gems will likely become a mainstay in your repertoire. Not only are they crispy, rich, and well, addictive, they can be partially made up to a month in advance. That's because once the dough is made, it can be frozen and simply "cut to order" as you need it. Just be sure to freeze it in small portions so that you don't have to defrost it all at once. Although these crackers are great plain, you can draw on the age-old "apples and cheddar" theme by topping them with a dollop of Apple-Pear Butter.

    Recipe #194100

    Never thought to post this as I don't think of it as a recipe, but it came up recently in Request a Recipe, so here is what I do for whomever wants to have a go...quantities are guess-timated as I just use as many tomatoes as I've got and never measured.

    Recipe #191975

    I do encourage you to make your own - the fresh, aromatic flavour can't be beat, and it's very inexpensive to make.

    Recipe #190959

    I came up with this version of bran muffins today. I wanted to use up a cup of oats I had in the cupboard, and this delicious muffin resulted.

    Recipe #190842

    I made this today at the recommendation of smn at CT. Really lovely. Slightly adapted by adding an extra egg and some flour to the batter to thicken it up a a bit.

    Recipe #190759

    From his Good Eat's Show. Putting it on the database as it isn't here yet and looking forward to making it SOON.

    Recipe #190758

    The Runner-Up recipe for 2005 in the San Francisco Chronicle, from Janet Fletcher. Fish sauce replaces the anchovies from the traditional version.

    Recipe #189970

    The Top Recipe of 2001 in the San Francisco Chronicle.

    Recipe #189818

    The Runner-Up recipe for 2004 in the San Francisco Chronicle, adapted by Janet Fletcher from a recipe from pastry chef Sasha Crehan. Try to find Blenheim apricots as they are more fragrant. Peeled, fresh peaches are a good substitute.

    Recipe #189486

    The Runner-Up recipe for 2003 in the San Francisco Chronicle, from Tara Duggan.

    Recipe #189479

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