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    91 Recipes

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    Very unusual tasting. Though it takes four-days to make this marmalade, it's all passive time, and so worth the effort. Roast a chicken with this, spread on bagels, biscuits. Makes a good filling for a layer cake. The finished product has a dark amber color and a slightly "toasty" or burnt flavor. From "Food Down Under," this is a magnificent marmalade.

    Recipe #135096

    When you have the taste for a warm cheese fruit Danish and have bread, jam and cottage cheese in the pantry, you can make your own. This is fast, easy and really good. To make it even tastier you can butter the toast.

    Recipe #29820

    So easy, it cooks itself. And your house will smell wonderful for a couple of days. Good on bagels, muffins, a filling for a spice layer cake.

    Recipe #134122

    It's not too sweet as less sugar is needed. I use the dark cider (or use your homemade cider) for more robust cider taste.

    Recipe #190637

    A not too sweet and almost foolproof spice apple cake. You can also make this in a bundt pan. But I think the springform round cake shape seems appropriate for this cake. Optional spices can be added like cinnamon, nutmeg, cardamom, a pinch of ground cloves, etc.

    Recipe #267242

    Not quite a conserve, this is an interesting jam with almonds.

    Recipe #134080

    The breading does not get crispy, rather it combines with the apricot mixture and forms a lovely, soft coating. I like using lots of lemons, but it's a matter of personal preference. For the preserves, I used Apricot/Orange Conserve #116457, which also contains raisins and nuts.

    Recipe #143365

    This arepa dough uses the brand P.A.N. a precooked cornmeal available at any Hispanic grocer. Unlike traditional arepas, these are "fluffy" due to the addition of eggs and baking powder. Fill them with cheese, taco meat mixture, tuna, smoked sausage, scrambled eggs, anything you like. Got this recipe from a Venezulean friend.

    Recipe #130579

    There's no salt pork added. This dish cooks up fast if done in the microwave. Substitute the butter to make it vegan. I love this the next day for lunch. Quartered red potatoes can also be used.

    Recipe #243537

    The (optional) vinegar will bring out the great taste of the veggies and compliments the seasoning combination. I steam the potatoes in the microwave and the other vegetables in a basket on the stove top. In that way, the veggies all are done at the same time.

    Recipe #243912

    This is a really good dip that kids and adults alike enjoy. I can't remember where I found this recipe, but I want to share it because it's wonderful.

    Recipe #129656

    This isn't fine wine, but its homemade, fun and easy. The results will be varied depending on the kind of fruit, sugar content, yeast's fermentation, temperature. This recipe uses juice concentrate, but you can make your own juice from grapes or plums. Don't use citrus.

    Recipe #105462

    A delicious, easy to make pesto sauce. The addition of salt isn't necessary as the Parmesan adds enough salty taste.

    Recipe #123882

    This can be a hearty side dish or a meatless main course with a green salad and chunks of rye bread. Regular butter can be used with the same result.

    Recipe #8773

    This is the EASIEST dark chocolate cake yet. It is super-chocolaty and very moist. I've been using this recipe for 30-years. NOTE: Here's a substitute for the one cup buttermilk: 2/3 cup plain yogurt plus 1/3 cup milk.

    Recipe #9490

    When you only want to make a half recipe. This recipes uses only half of a 1.75 oz. packet of dry pectin.

    Recipe #316929

    A meatless main dish served with your favorite raita and a crusty bread. Or hearty side dish for smoked kielbasa, ham, pork.

    Recipe #403258

    This recipe isn't low fat-that's why it's so good. The flavors really develop if made a couple of hours before serving. To complete the meal just add a salad and toasted unbuttered rye bread slices. For a really hearty dinner, serve with baked smoked kielbasa.

    Recipe #113532

    This dip or spread has a great fresh taste. Serve it right after making it for a softer dip. For a spread, refrigerate before serving. Please use a good quality cheese as a generic brand has extra oil added and will separate out.

    Recipe #216224

    Serve with a green salad and a your favorite rice.

    Recipe #9492

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