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    6 Recipes

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

    At work, we had these delicious sun-dried tomato bagels, but they're really too expensive to eat every morning and I didn't know what was going into them. Since I was gifted with a breadmaker many years ago, I knew it was time to try making them on my own. Here's the result, and I hope you enjoy them as much as I do. Also, if sun-dried tomatoes aren't your thing, you can replace them with about a quarter cup of your personal favorite ingredient: You can do almost anything, just by changing the type of oil/shortening and the flavor ingredient. Berry bagel? 1/4 + cup (blue /rasp/straw)berries and 2 tbsp butter (instead of olive oil). Garlic? Keep the olive oil or substitute garlic infused and drop a head's worth of peeled cloves into the mix. Want the garlic more whole in the end result? Drop them in during the last stir sequence (or, if by hand, when you've almost completed kneading). Egg bagel, toss in yolks. Herb bagel? Rosemary, thyme, perhaps cheddar into the mix. The possibilities are endless, and I'm all sbout the potential.

    Recipe #214339

    This was one of those experiments gone stunningly right in my kitchen: Since I think that the blood orange is sadly underused in cooking, I figured I could share. Any citrus fruit could be used in place of the blood orange with tasty results.

    Recipe #214336

    I like using balsamic vinegar in my cooking, and this recipe is no exception: You can substitute chicken breasts, but I'd advise against it -- The thighs are higher in fat, but taste much better. Note: Very good over cooked rice.

    Recipe #74039

    One of my favorite dinner entrees: You can substitute red wine (and any red you can bear cooking with will do) for the port if you can't find any, however: It's miles better with the slightly sweet red. Note: If you have a CostPlus nearby, their chocolate port or hazelnut sherry go beautifully with this dish.

    Recipe #74037

    One of my favorite dinner entrees: Simple and with a minimum of ingredients, but extremely good. Originally found in Healthy 1-2-3: The Ultimate 3 Ingredient Cookbook, by Rozanne Gold.

    Recipe #74036

    Recipe in its original form found in the Diary section of "How To Cook," by Pamela Gwyther. I haven't been able to find Molasses sugar (which was the original ingredient), so I've tried myself with dark brown sugar. Even with that change, it's a creamy dessert which takes a long time to make, but not that much effort. Note: No real 'cooking' necessary -- I've used the cook time to indicate the refrigeration.

    Recipe #71910


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