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    223 Recipes

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    From the Evil Shenanigans baking blog...the photos alone made me gain weight!

    Recipe #427617

    From "The Picky Palate" food blog. Wish you could see the photos...these little gems are gorgeous and very easy to make.

    Recipe #427242

    This recipe makes enough for 2 good-sized loaves. Or you can take 2/3 of the dough and bake it in a 9x15-inch baking pan, and the remaining third of the dough free-form on a baking sheet. You can make it all in free-form loaves that look like puffy pizzas, or shape them into casseroles or cake pans – there are no absolutes on the shape of this bread. The bread takes on the flavor of the olive oil so use a good quality one. Like most breads, this focaccia freezes well. You can also slice several day old focaccia bread and toast it, serving it with butter and/or honey. From the website. Note: rising time is not included in cooking time. This recipe has VERY detailed directions so don't let the length of the instructions scare is quite simple.

    Recipe #427240

    Great party fare. These can be made ahead (roll tuna and chill overnight, covered; resume with cooking steps the following day). from, this recipe is from Chef David Swhwadron, a Miami caterer.

    Recipe #426716

    Gail Simmons. Published in Food and Wine magazine. Poblano chiles are generally mild, but occasionally they can be pretty spicy, so beware. Here, Gail Simmons stuffs them with a mix of pungent Parmigiano-Reggiano and mild Monterey Jack cheese, which is ideal for melting.

    Recipe #426426

    From Allison Kave of "First Prize Pies", first prize winner in the Brooklyn Pie Bakeoff. Haven't tried it yet, but this looks killer. Not for a diabetic like myself...but I know LOTS of people that will enjoy this one! Found this recipe on the Tasting Table blog. Enjoy! Prep time includes chilling time of crust.

    Recipe #426404

    This awesome soup is from the Laura'sBestRecipes blog.

    Recipe #426391

    The perfect sweet and salty snack. From Bon Appetit.

    Recipe #426256

    This recipe uses a tasty mix of sausage, chicken, pulled pork and ham. And don't skip the chicken livers...that's what makes it dirty and gives it its deep, rich flavor. From "Dinosaur BBQ, An American Roadhouse" by John Stage and Nancy Radke.

    Recipe #424656

    From "Dinosaur Barbeque, An American Roadhouse" by John Stage and Nancy Radke. The book says, "Shellfish lovers drool over the drunken-sweet richness of the sea infusing every inch of this dish. You can use clams, shrimp and scallops or substitute your own favorites: mussels, oysters or even some firm-fleshed fish. Just be sure to serve the pan roast with a spoon and plenty of good bread to sop up all the tasty sauce."

    Recipe #424652

    From Dinosaur BBQ, An American Roadhouse by John Stage and Nancy Radke of the famed Dinosaur BBQ restaurant.

    Recipe #424642

    These cakes are crispy on the outside, creamy on the inside and baked, not fried. The crushed potato chip and cracker crumb crust makes them very special but they are easy to make. From Elizabeth Terry's, "Savannah Seasons" cookbook.

    Recipe #424278

    From Savannah Seasons, by Elizabeth Terry. These cakes make an excellent accompaniment to fish and roasted meat and are simple to make but pack in a tremendous amount of flavor. The crushed gingersnaps and potato chips add a wonderful flavor, as does the grated orange zest and fresh orange juice.

    Recipe #424272

    This sauce accompanies a recipe I posted separately, "Roasted Grouper With Sesame Almond Crust". Both recipes are from Savannah Seasons, a cookbook by Elizabeth Terry, a famed chef from Savannah, GA, and owner of Elizabeth's on 37th.

    Recipe #424263

    This is delicious and packed with flavor. From "Savannah Seasons" by Elizabeth Terry, owner of the famed "Elizabeth on 37th" restaurant in Savannah, GA.

    Recipe #424260

    From Simply Delicious magazine.

    Recipe #424254

    Mark Bittman. Simple but elegant.

    Recipe #423921

    Mark Bittman. This dish is a breeze, largely because of the sesame seed crust, which guarantees both flavor and crunch. And the sauce takes about 3 minutes to make! Use any firm white fillets you like here, from sea bass to red snapper or grouper. I am partial to sea bass because of its buttery, rich taste...but that is a definite splurge.

    Recipe #423919

    From the wonderful bell'alimento food blog. She suggests you cook in a well seasoned cast iron pan, about 8 inches in diameter.

    Recipe #423791

    Clipped from today's Orlando Sentinel. These crepes can be filled with an endless list of possibilities, from savory to sweet. Chilling the batter allows the flour to expand in the liquid and ensures a light, tender crepe. So for the best results, make the batter at least 2 hours in advance -- it will even keep in the refrigerator for a day or two. I am going to add a few teaspoons of sugar and some vanilla to the batter and fill with nutella and sliced bananas for a decadent weekend brunch.

    Recipe #423504

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