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    You are in: Home / swissms's Public Recipes
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    330 Recipes

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    I have not tried this recipe yet but it sounds intriguing. It is adapted from a recipe from Metrovino restaurant in Portland, OR. The restaurant serves it with a coffee anglaise.

    Recipe #423465

    7 Reviews |  By swissms

    A delicious and healthy breakfast. Be sure to use wild blueberries for the best flavor. You may want to add additional pure maple syrup depending on how sweet your blueberries are. Note: I do not recommend adding the blueberries during the cooking process because it alters the flavor of the berries. Please wait to add them until after cooking the quinoa as stated in the recipe.

    Recipe #418170

    4 Reviews |  By swissms

    An easy meal to throw together on weeknights when you are busy with work, school, or sports.

    Recipe #417320

    Adapted from a recipe from The Spice House.

    Recipe #417274

    9 Reviews |  By swissms

    I like to serve over steamed brown rice.

    Recipe #416414

    1 Reviews |  By swissms

    Very simple, kid friendly recipe. Just frost a graham cracker square with your favorite chocolate frosting, top with a second square and enjoy. If you would like the filling firmer, prepare crackers with frosting and then store in the refrigerator before serving. I am guessing on number of servings...just prepare as many as you would like to enjoy.

    Recipe #416334

    5 Reviews |  By swissms

    Adapted from Gourmet magazine, April 2003. Serve on good quality, fresh bread (home baked or artisan breads are the best).

    Recipe #413191

    Adapted from recipe posted on Food Network, Bobby Flay.

    Recipe #412930

    This recipe comes from Food Network, Bobby Flay.

    Recipe #412929

    1 Reviews |  By swissms

    These Southern biscuits are rolled thin to allow the flavor of the country ham to shine. Published in Saveur magazine, December 2009.

    Recipe #411047

    This ham is simmered in beer before it is baked. Begin preparing the ham 2 days in advance to allow time to soak the ham in water before cooking it to remove excess salt.

    Recipe #411046

    This recipe is from the Indian state of Gujarat. Adapted from a recipe published in Saveur magazine, December 2009. Black and brown mustard seeds are used in Asian cuisine and impart a different flavor than yellow mustard seeds.

    Recipe #411037

    Adapted from recipe published in Saveur magazine, December 2009. Black and brown mustard seeds are used in Asian cooking; they impart a different flavor than yellow mustard seeds.

    Recipe #411032

    This semisoft toffee is topped with crushed peppermint candies. Published in Saveur magazine, December 2009.

    Recipe #411030

    1 Reviews |  By swissms

    Published in Saveur magazine, December 2009. The Vete-Katten bakery in Stockholm has been in business for 80 years. This Swedish Gingerbread Cookie does not contain molasses. The cookies can be served plain or decorated with icing.

    Recipe #411028

    2 Reviews |  By swissms

    This is a light cake, only distantly related to the dense, sticky American-style fruitcakes. Published in Saveur magazine, December 2009.

    Recipe #410999

    Recipe #410996

    Mildly sweet saffron buns. Recipe published in Saveur magazine, December 2009.

    Recipe #410990

    2 Reviews |  By swissms

    A delicious bacon-studded tart.

    Recipe #410985

    Published in Cooking Light magazine, December 2006.

    Recipe #410982

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