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

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    Published in Cooking Light magazine, October 2001. Serve with plenty of warm bread. I will probably try substituting canned chopped tomato.

    Recipe #410967

    1 Reviews |  By swissms

    A savory bread pudding that can be served as a side for soups or grilled meat. Use good bread that is a day old; try rosemary focaccia or sourdough. Published in Cooking Light magazine, October 2001.

    Recipe #410963

    Published in Cook's Country magazine, Dec/Jan 2007. Use to dress up plain (blanched or steamed) vegetables.

    Recipe #408765

    1 Reviews |  By swissms

    Published in Cook's Country magazine, Dec/Jan 2007. A nice Italian dinner sandwich.

    Recipe #408764

    3 Reviews |  By swissms

    Published in Cook's Country magazine, Dec/Jan 2007. You can substitute chorizo or kielbasas for the andouille sausage. Serve over rice. Note: there are several good recipes posted on RecipeZaar for Creole seasoning.

    Recipe #408761

    1 Reviews |  By swissms

    Published in Cook's Country magazine, Dec/Jan 2007. Prepare at least 1 hour before serving to allow time for the sauce to thicken. Serve with Recipe #408758. The sauce can be refrigerated in an airtight container for up to 2 days.

    Recipe #408760

    3 Reviews |  By swissms

    Published in Cook's Country magazine, Dec/Jan 2007. A whole beef tenderloin can be an expensive cut of meat but three distinct crusts - the oven-seared meat, the herb paste coating, and the herbed bread-crumb crown - make this roast perfect for special occasions. Begin the recipe 2 hours before you plan to put it in the oven. The tenderloin can be trimmed, tied, rubbed with the salt mixture, and refrigerated up to 24 hours in advance; make sure to bring the roast back to room temperature before putting it in the oven. Serve with Recipe #408760.

    Recipe #408758

    Published in Cook's Country magazine, Dec/Jan 2007.

    Recipe #408738

    2 Reviews |  By swissms

    Published in Cook's Illustrated, March-April 2007. The recipe recommends using asparagus that is at least 1/2-inch thick near the base. If using thinner spears, reduce the covered cooking to 3 minutes and the uncovered cooking time to 5 minutes. Do not use pencil thin asparagus; it cannot withstand the heat and overcooks too easily

    Recipe #408733

    2 Reviews |  By swissms

    Published in Cook's Illustrated magazine, March - April 2007. This is a traditional swiss potato dish made from grated potato. Serve with a traditional Swiss dish like geschnetzeltes (Zurich-style veal or pork with gravy).

    Recipe #408728

    2 Reviews |  By swissms

    Published in Cook's Illustrated, March-April 2007. Almost any variety of brined or oil-cured olive works in this recipe. However, Cook's Illustrated testers preferred a mix of both green and black olives. The bread will keep for up to 2 days, well wrapped and stored at room temperature. To recrisp the crust, place the bread in a 450°F oven for 5-10 minutes. The bread will keep froze for several months when wrapped in foil and placed in a large zipper-lock bag.

    Recipe #408652

    1 Reviews |  By swissms

    Published in Cook's Illustrated, March-April 2007. Pay close attention to the meat when broiling -- you are looking for it to darken and caramelize, not blacken. Serve with rice and vegetables. Leftover pork can be used in fried rice.

    Recipe #408646

    I have not tried this recipe; posted for safe-keeping. It sounds like a nice warm alternative to traditional cocoa. Add some Godiva white liqueur, dark rum or a shot of espresso.

    Recipe #406630

    An elegant cheesecake. Lovely combination of blueberries, lime, rose and almonds. Preparation time includes chill time.

    Recipe #406560

    Green chiles kick up this Mac & Cheese. You could add some grilled chicken.

    Recipe #406534

    1 Reviews |  By swissms

    This is a thick, rich, creamy cocoa. Serve as small portions in demitasse cups. Add a shot of Irish Cream, coffee liqueur, brandy, or espresso. From Foster's Market, NC.

    Recipe #406522

    The perfect combination of fresh cherries, almond and vanilla

    Recipe #406521

    2 Reviews |  By swissms

    A southwestern spin on traditional Sheperd's Pie.

    Recipe #406519

    1 Reviews |  By swissms

    Apricot adds a new twist to beer bread.

    Recipe #406517

    1 Reviews |  By swissms

    From Cooking Light, Jan/Feb 2005. Store the extra vegetable cooking liquid in airtight containers in the freezer, if desired, and use it to flavor soups, sauces, or rice.

    Recipe #406516

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