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    You are in: Home / Kathy228's Public Recipes
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    91 Recipes

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    If you like the taste of cardamom you will love this jam. I used a combination of Bosc and Asian pears. I peeled the Asians, but not the Bosc. No-sugar dry pectin is used, so there's 50% less sugar in the recipe.

    Recipe #137323

    This is very tasty. Good on anything you'd put jam on. Great as a filling for a pineapple layer cake. Cooking time does NOT include the overnight setting.

    Recipe #135730

    My neighbor gave me some tomatoes from her garden. I didn't want to peel/can them, so I used Gerry's Recipe #70005, then made some tomato pesto. The Gouda cheese used is the aged, harder type that you can grate. This is the gorgeous result.

    Recipe #135615

    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

    Not as mild as peaches - just a little more tart. When done, it's a pretty rosey color. No pectin needed, so it's lower in sugar. Natural pectin is in the nectarine peel... so do not peel them. If you must peel them - you will have to add pectin to the recipe (and more sugar).

    Recipe #134963

    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

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

    Recipe #134080

    Everyone will enjoy this. Especially cheese lovers. I use a full cup of cheddar, 1/2 cup swiss and provolone or mozzarella for the rest. Any combination will do. I cobbled this recipe together from several that I enjoyed.

    Recipe #133630

    These are so good on a sandwich and even on scrambled eggs. The peppers don't feel that hot using this recipe. Recipe modified from a canning booklet.

    Recipe #131601

    Tilapia fillets breaded with a crumb mixture of carmelized onions and fresh herbs. The onions add a sweet flavor to the crust.

    Recipe #130894

    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

    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

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

    Recipe #123882

    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 is a lovely, creamy rice pudding That's not too sweet. The recipe halves well to make two servings.

    Recipe #111054

    No corn, no chicken broth. This salmon chowder is a bit different. Even picky eaters and kids like it. Found this recipe on the internet.

    Recipe #109321

    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

    Here's a fast way to create European stuffed cabbage flavor and texture without stuffing each leaf. I use my own flavored-up cooked rice recipe; you can use any rice flavor, even Rice-a-Roni.

    Recipe #105007

    This tastes similar to the brand, "Annie's Natural Goddess Dressing." It's also great for chicken and just about anything else you can dip into it. Try it as a sandwich spread. NOTE: The recipe can be adjusted to your own taste preferences; more or less garlic or onions, etc., until you find the perfect combination of tastes to suit your family. This recipe is a good foundation recipe. NOTE 2: When using the food processor, don't blend too long which incorporates air, making the dressing very thick. Just add a little water to thin it out.

    Recipe #95888

    An easy and memorable side dish for chicken, arepas and grilled fish.You can get unsweetened coconut at Indian or specialty grocers.

    Recipe #92457

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