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    28 Recipes

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    Another from Rick Bayless's "Mexico One Plate at a Time". The recipe calls for 2 lbs pork fat, but since you can't post only 1 ingredient, it is broken into 2 1 lb increments in the ingredient list.

    Recipe #416738

    From Rick Bayless's "Mexico One Plate at a Time". I haven't tried it yet, posting it here for safekeeping.

    Recipe #416737

    From "Pancakes from Morning to Midnight" by Dorie Greenspan. Excellent recipe - I am changing the amount of honey listed and omitting the sugar altogether, as the recipe is exceptionally sweet to me.

    Recipe #415727

    I wanted to make a tasty risotto for dinner one night, this is what I came up with. Posting here to keep track of it. While not absolutely necessary, using fresh, whole spinach (with stems), whole mushrooms and whole garlic cloves is recommended to make the stock used for enhancing flavor.

    Recipe #415687

    I started out with a turkey burger recipe I found here, but wound up with something completely different because of substitutions and omissions. It was really tasty, so I'm posting it here to keep track of it. Served on Kittencal's Hamburger/Burger buns #117281.

    Recipe #415357

    My son kept asking for cookies at breakfast. I decided one day to make some for him, using ingredients we pretty much always have on hand. This is what I came up with.

    Recipe #408063

    This is a lower calorie version of David Lebovitz's recipe that I got off a blog he posted. It sounds like a crazy combination, but the pepper is more of a background flavor, a tingle in the back of your throat, if you will. It is one of the best ice creams I've ever tasted and I LOVE ice cream!

    Recipe #384557

    While out on a date one afternoon, my husband and I had some peanut butter pie with our dessert. I told him I didn't really like it because it tasted fake and that I could make a better one. I modified a French Silk Pie recipe that I had found, added some ganache to the bottom of the pie crust and this is the result. It is super rich, so small slices are recommended. I use raw eggs, as I can get fresh laid eggs from pet chickens, please us pasteurized if you have to get your eggs from the grocery store.

    Recipe #344645

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