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    You are in: Home / briosgaid's Public Recipes
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    10 Recipes

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

    A politically correct salad from The Party Girl Cookbook by Nina Lesowitz and Lara Morris Starr. It can be made a day ahead, wrapped, and refrigerated.

    Recipe #92218

    From the Stinking Rose Restaurant in San Francisco, CA. Very simple, hearty, and delicious, not to mention delightfully garlicky. If using as a main dish (served with bread), it serves six, as part of a full soup/salad/bread/entree/dessert meal, twice that, I think. I wasn't really watching the clock while I made this; if you don't count roasting the garlic, then it takes an hour, give or take 15 minutes.

    Recipe #85724

    From the Party Girl Cookbook I have not tried this; in the past, recipes I have tried from here have been either really good or just ok, so it's your call. It can be made 1 - 2 days ahead, wrapped in plastic wrap and then in foil. I really don't know how long the prep time is, so I'm just pulling a number out of air...

    Recipe #85168

    My mum makes this every year around Christmas or New Years - it is so delicious! You can vary the flavor of ice cream with the seasons, though, like strawberry instead of peppermint, to make this a year - round dessert. The eight cup bowl is important - you can measure one by pouring 8 cups of water into a bowl. The recipe is from Marlene Sorosky's Season's Greetings. Don't let the number of steps dissuade from making it - it is really quite simple. Prep time includes everything that is not freezing, cook time is an approximation of total freezing solid time.

    Recipe #83299

    With the name of "tofucheesecake" I figured I would post the recipe that inspired me to take that title. It's not called a cheesecake, but it has that consistency. Depending on the size of your pie pan, you may or may not need the extra crust. The last time I made this, I came out with enough filling for 1 3/4 crusts. You can also pour it into cups and make puddings. I got the recipe from a tofu cooking class, but I have seen similar variations elsewhere. Cook time includes setting time in refrigerator.

    Recipe #82656

    My mum used to make these for me all the time, and I would only eat them if she put chocolate chips in them. Now I make them myself, and they are just as good without the extra sweetness! Prep time is approximate - it usually takes me a long time to butter and flour my muffin pans. (makes 12 2 -3/4 in. muffins, or 20 mini muffins and about 8 med. muffins)

    Recipe #77081

    An easy way to use up strawberries (2 of those little green baskety thingies). Light and summery too. From the Diane Mott Davidson series about a caterer who solves murder mysteries. This one is from "The Main Corpse." I read them for the recipes! If you don't have sugar snap peas, snow peas or green beans work too.

    Recipe #69863

    A really quick and tasty recipe! It is also easily doubled or quadrupled for a larger family. You can make it in the morning and stick in the fridge until you need it for dinner. If you use those prepackaged chicken strips, it is even faster. Best served over salad or as a filling for a sandwich with a couple slices of tomato - yum! Garlic lovers unite! There will be no vampires at your house with this one!

    Recipe #67473

    From the Ben and Jerry's Homemade Ice Cream and Dessert Book. Really light, delicious, and refreshing after a summer BBQ. It is really packed with flavor! Prep time is a guestimate, and cook time is approximate, as it depends on your ice cream maker.

    Recipe #66789

    A very refreshing ice cream! It really hits the spot on a hot day. If you have leftovers, bear in mind that making the ice cream without oil makes it healthier, but it will freeze harder than your regular ice cream. I usually stick the container in the microwave for about ten seconds so it is soft enough to scoop. Still delicious!

    Recipe #64113


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