Runs with knives!
For 2007, I intend to publish an off-beat recipe each and every week. Some will be ethnic, some easy, some ancient, some extraordinary in some way… If you’re inspired by a recipe and decide to make it for yourself, please consider submitting a digital picture that I can include in the recipe!
                     -= Exported from BigOven =-               Fig, Prosciutto, And Blue Cheese Pizzas From Wednesday September 24 2003 LA TIMES Food Section, page F3. Flatbreads are available at Trader Joe’s and Middle Eastern markets. Try Jungle Jim’s, too. Recipe By: Serving Size: 6 Cuisine: Main…
                     -= Exported from BigOven =-                         Butter Rum Caramels Recipe By: GOURMET magazine, October 2005, page 268 Serving Size: 64 Cuisine: Main Ingredient: Categories: Candy, Gourmet Magazine, Easy, Desserts -= Ingredients =- Vegetable Oil ; For Greasing 2 cups (14 oun Light Brown Sugar…
                     -= Exported from BigOven =-                           Spinach Arancini Recipe By: Recipe courtesy Michael Chiarello. Episode #MO1B03 Serving Size: 7 Cuisine: Italian Main Ingredient: Categories: Appetizers -= Ingredients =- 1/4 cup Extra Virgin Olive Oil 1 ea Onion ; Finely Minced 3 cloves Garlic ;…
                     -= Exported from BigOven =-                           Raspberry Coulis Recipe By: Bon Appetit magazine, Sept 2001, page 126 Serving Size: 4 Cuisine: Main Ingredient: Categories: Easter, Fruit, Sauces, Desserts -= Ingredients =- 1 10 ounce bag Sweetened Frozen Raspberries In Syrup to taste Sugar -=…
                     -= Exported from BigOven =-                        Molten Chocolate Cakes This recipe, called Hot Rock at the Tropica Restaurant in Maui, makes two couple-sized cakes, serving four people total. Have them warm with whipped cream, bananas, ice cream, and/or raspberry coulis (included in this collection).…
                     -= Exported from BigOven =-    Jonah Crab Salad with Fresh Salsa, Avocado Cream, Micro-greens Recipe By: Drew Vogel, www.drewvogel.com Serving Size: 18 Cuisine: French Main Ingredient: Crab Categories: Hors dOeuvres, Appetizers -= Ingredients =- ~~ AVOCADO CREAM ~~ 6 ea large ripe Avocados…
                     -= Exported from BigOven =-             Garlic Veloute with Croutons and Prosciutto From CLASSICAL AND CONTEMPORARY ITALIAN COOKING FOR PROFESSIONALS, by Bruno Ellmer, page 104. Recipe By: Serving Size: 8 Cuisine: Italian Main Ingredient: Categories: Easy, Soup -= Ingredients =- 1 ounce Butter 8…