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    You are in: Home / khah's Public Recipes
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    36 Recipes

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    27 Reviews |  By khah

    A homemade substitute for hamburgers, if you ever have a veggie at a party or barbeque. Good, even without bun!

    Recipe #104977

    A. candy/fry thermometer is very helpful

    Recipe #86785

    2 Reviews |  By khah

    5 ingredients. from scratch. amazing cake.

    Recipe #86703

    serve w/ fresh or canned fruit

    Recipe #86600

    2 Reviews |  By khah

    use the leftover sweet and sour red beet juice syrup to make "red beet eggs": poor 2 1/2 c cooled syrup over 6 peeled hardboiled eggs and let them soak overnight in the refridgerator. yum yum!

    Recipe #86599

    make sure you steralize your jars

    Recipe #86470

    Makes one deep 8-inch tart

    Recipe #85911

    The lemon custard is best if made and refrigderated for 24 hours so that the tart lemon flavor can mellow

    Recipe #85910

    Recipe #85781

    This pastry cream will keep 4 to 5 days in the refrigerator or in the freezer up to 2 months. This recipe make 4 1/4 cups. You need not a double boiler, only a saucepan and a small metal bowl placed over the saucepan full of simmering water that doesn't touch the water.

    Recipe #85435

    for use in other recipes

    Recipe #85433

    enough for three 8-inch tarts, two or three 9- or 10- inch tarts, depending on the thickness; one two-crust or two latticed 9- or 10- inch tarts; one 11 by 8- inch tart, with or without lattice; or then to fifteen 3 1/2- inch tartlets. Use leftover dough to make tartlets or cookies.

    Recipe #85432

    you can use drained canned italian plum tomatoes. get creative with the filling. use bell pepper, mushrooms, and leftover meats, etc... the calzones can be filled with almost anything.

    Recipe #85427

    2 Reviews |  By khah

    Use Italian parsley if you can get your hands on it, if not the curly American will be fine.

    Recipe #85421

    1 Reviews |  By khah

    Use as many or as little tomatoes as you want.

    Recipe #85418

    The longer the wheat berries are soaked, the more flavorful they'll be. These have a crisp crust and a nutty, crunchy interior with a robust flavor.

    Recipe #85126

    This makes a nice breakfast bread, with a pat of butter and a drizzle of honey.

    Recipe #85125

    2 Reviews |  By khah

    In this rustic bread, the spinach is marbled INTO the bread, not on it.

    Recipe #85124

    2 Reviews |  By khah

    This is a common variation of the traditional saltless Tuscan bread. If it gets stale, which it will quickly, use it for panzananella, pappa al pomodoro, or croutons.

    Recipe #85123

    exchanges: 1 starch, 1 vegetable, 1/2 fat

    Recipe #81039

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