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    You are in: Home / Elisabetta47's Public Recipes
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    38 Recipes

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    The recipe's title is a mouthful, but it does pretty much describe the dish - except it should also say "Wonderfully Easy and Delicious" at the start. Courtesy of the Francisco Bread Company which provides a photo of it looking yummy on a bed of couscous nestled beside baby salad greens & a lemon wedge.

    Recipe #489182

    This is a combination of altered, unrelated recipes that turned out wonderfully. The creamy sage sauce is the real star, and could be used with other meat preparations such as roast pork, veal or why not turkey? If you're a sage fan, this one's for you. Prep time doesn't include brining.

    Recipe #484086

    These are perfect for those diet times when you want something that feels like dessert.

    Recipe #472966

    This is from the sweet "The Supper Book." Author Marion Cunningham says, "This is simply a baked potato with a bright yellow egg sitting on top of it, but when you mash the egg into the buttered potato it's like the sun coming up over the mountains." We enjoy this for breakfast, lunch, or dinner. It's a one portion recipe which obviously can be doubled and re-doubled all you want.

    Recipe #430112

    I believe there is a NYC restaurant "Lutece", but this is from Taste of Oregon and is our favorite way to serve fresh tomatoes. Remember, never refrigerate your tomatoes. If you aren't going to use them right away, buy or pick them underripe and they'll ripen up in a couple of days, counter-top. Preparation time includes letting the tomatoes stand at room temperature for 20 minutes.

    Recipe #429791

    There's something about potatoes mixed with lemon juice and fresh herbs that says "perfection." This particular combination is adapted from Sally Schneider's "A New Way to Cook" and was a good accompaniment to Baked Eggplant with Feta Cheese.

    Recipe #428809

    From "Laura Groveman's Kitchen". Laura says this is a sandie with a twist: it has that sandie melt-in-your-mouth texture along with some chunky texture from the chopped peanuts and chocolate chips. The dough is on the crumbly side, but if you use your hands in the final mixing, it all comes together easily and produces a really special cookie.

    Recipe #418797

    This is from Bakespace.com, credited to Culinaryalchemist. It truly is my favorite way to prepare tenderloin; then plate the slices on a bed of mixed small leaf greens. Make sure and fix the garlic-infused olive oil at least the day before; prep time does not include this. It never seems to matter if the tenderloin is bigger or smaller. With the help of a meat thermometer to watch the internal temp, it comes out tender and just a bit pink everytime. Leftover oil is good to use for any other dish; just remove the garlic cloves and store as usual.

    Recipe #374463

    There are several recipes posted which are similar to this, but by the Gods of the 60's, this is the basic one so many of our bridge-playing, menthol-cigarette-smoking, cream-of-mushroom-soup-casserole-making mothers had ready for us after school. I do the same for mine (without the bridge, cigs or Campbells) and they are always devoured. The recipe doubles and triples, butter substitutes well for the shortening and I use whatever nuts are on hand - they all work.

    Recipe #370157

    The reason the potatoes are called smothered here is because they are roasted under the flattened chicken, where they absorb all its juices. Prep time assumes the chicken is already butterflied. This is easy and delicious hot, tepid or cold. From "The Supper Book", Marion Cunningham.

    Recipe #368033

    These have a wonderfully Italian flavor. Adapted from "The Good Egg" by Marie Simmons.

    Recipe #364525

    From Madhur Jaffrey. Doesn't this sound like a wonderful Thanksgiving or Christmas side? Prep time doesn't include soaking the rice.

    Recipe #510477

    This is a very authentic, delicious, and unusual pasta. Don't be afraid of the anchovies. They melt into the other flavors and enhance without being noticable.

    Recipe #505969

    This is how they make it here in Northern Italy.

    Recipe #505954

    This is the dal recipe I've cooked for years. It's mildly spicy & compliments more firey Indian dishes. It's always best after a day or two. Prep time doesn't include soaking.

    Recipe #493917

    From the Pomona College Magazine featuring alumni chefs. This one by Maya Kaimal is not overpoweringly spicy, but delivers lots of flavor levels and works well with other types of poultry/meats.

    Recipe #493916

    This is the best way to achieve fluffy basmati rice that I've found. From Madhur Jaffrey's World of the East Vegetarian Cooking. Doubles perfectly.

    Recipe #493912

    Madhur Jaffrey's relish which I serve with every Indian meal.

    Recipe #493910

    This is very similar to recipe #414264, but I've altered the ingredients somewhat and include how to make the fun chocolate leaves to put on top. It's a snap to pull together with your mixer and doubles beautifully so you can gift one or freeze one for the future. I don't remember the recipe's providence, but EVERYONE, short of small children, loves this divine dessert.

    Recipe #489147

    This comes courtesy of DH's Italian cousin, Teresa. It has to be made 6+ months in advance, but is worth the wait. Posting now in autumn as pretty soon clementines will be flooding the market. Prep time doesn't include the long wait.

    Recipe #488687

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