The Slow Cooker: Moroccan-Spiced Tomato Chicken with Almonds

Here is a totally different flavored chicken laced with some subtle spices, currants, and honey in a tomato based sauce that uses cooked salsa. It is a brilliantly simple recipe that tastes like a whole lot more…

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Murray’s Blondies with Chocolate Chips and Nuts

Blondies by Esimpraim
Need a fabulous homemade treat for friends to nosh or dinner guests? Blondies take minutes to prepare.
Makes 16 2-inch squares for bite sized or 1 dozen bars

Ingredients

  • 3/4 cup light or dark brown sugar, firmly packed
  • 3 ounces…

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Fruit Crisps A to Z (Apple to Zucchini)-Winter

Fruit by the Seasons

Food that tastes good and looks appealing will never be out of style and choosing seasonal produce is one of the essential ingredients that make it so.
Since beginning my culinary career, I have been examining the…

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Feeding R.C.

While I was catering, over the decades, I worked for some really wonderful people who owned businesses and needed to have catered affairs as part of their PR. One of these was the now-defunct Sunbird Fine Art Gallery in Los Altos, California, a small but affluent town at the foothills of the Coast Range in the San Francisco Bay Area.

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Crackers, Toasts, and Chips–The Ultimate Collection

Once you start making your own crackers, chips, and crostini crackers for snacks, you won’t stop. You will be able to serve a tasty treat for the most discriminating of guests. They are easy to make and perfect for dipping in fondue, salsas, hummus, vegetable dips, and eggplant spreads.

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Zucchini Madeleines

Madeleines are small oval cakes with a pretty shell-shape rib molded on one side. These are made from a savory muffin batter baked in the traditional rectangular French madeleine plaque pan that bakes eight cakes at one time.

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Duck Liver Pâté

I was served this fabulous appetizer pâté de foie de canard at a cooking class with local chef Scottie McKinney decades ago at the newly opened Hotel Meridien in downtown San Francisco. We sat in the corner of the empty dining room for the demonstrations. Never having been much interested in eating pâté, I flipped for this one.

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Roast Boneless Turkey with Chestnuts and Dried Cherries


This rolled and stuffed turkey breast is a wonderful alternative to the whole stuffed bird at Thanksgiving and Christmas. It is easier to prep and takes up lots less room in the fridge. I have made this umpteen times for…

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Maple Pecan Pie

Preheat the oven to 350º. In a large bowl with a whisk or electric mixer, beat the eggs, then add the sugar, melted butter, syrups, vanilla, and salt. Stir in the pecans. Pour into the prepared pie shells. Bake in the center of the preheated for 45 to 50 minutes, or until the crust is golden brown, and center is puffed and firm, but still a dash wiggly. A thin knife inserted into the center will come out clean. Place on a rack to cool completely; it takes about 3 to 4 hours.

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Champagne Fondue


With that leftover bottle or little split of Champagne, impress guests with this simple fondue. Remember to allow about 4 slices of bread per person and, when dipping, swirl and stir the fondue each time.  If the fondue is too…

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