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Food.comA great decorated center piece cake for your fall dinner party. The idea came from a 1998 Crafting Traditions magazine. It is made from 1 9" round yellow cake. The recipe calls for a bought cake mix and frosting, but I don't see why you couldn't make it from scratch. The 1/2 cup of water and egg is what my boxed cake required. Just make cake per box instructions. Thanks goes out to LUv2BaKE for editting the photo. Please read through the directions for all the material. Prep time is frosting and decorating time.Food.comBased on a recipe from the January/February 2011 issue of WeightWatchers magazine. 1 pork chop serving contain 165 calories, 5 grams total fat, 2 grams saturated fat, 0 grams trans fat, 59 mg cholesterol, 546 mg sodium, 9 grams total carbs, 5 grams total sugar, 0 gram fiber, 19 g protein, 17 mg calcium. Preparation time doesn’t include the 4 hours marinating time.Food.comThese breaded pork chops can be dipped into the sour cream dressing. Recipe is from Cooking Light. The nutritional information published in the magazine differs from zaar's nutritional information. According to the magazine, nutritional info is as follows per serving: 268 calories (32% from fat); fat 9.5 g (sat 2.2g, mono 4g, poly 1.8g) protein 30g; carb, 13.6g; fiber 0.7 g; chol 74mg; iron 1.3 mg; sodium 608mg; calc 72 mg.Food.comI found this recipe in a woman's magazine back in the seventies and have used it ever since. It has never failed ME, at any rate. No matter how much this dough is handled it is always flaky and tender even if scraps need to be re-rolled. Be sure to use exact measures, levelling off with a knife. Dough can be left in the refrigerator for up to 3 days. It remains soft and can be taken out and rolled at once, or it can be frozen until ready to use (thaw until soft enough to roll). For a filled pie, bake at temperature indicated in recipe you are using. For unfilled pie, bake at 450 degrees Fahrenheit as directed below. Note that it is suggested you bake a filled pie versus a pie shell on different racks of the oven. The recipe makes five 9-inch pie shells or one shell plus two 2-crust pies. Preparation time includes minimum chilling time of 1/2 hour. Cooking time is for unfilled pie crust only.Food.comAfter trying a variety of roast recipes, I decided that this combination of different recipes worked best for me. You can also add 1/2 cup sliced mushrooms to the onion and carrots if you like a mushroom gravy or some peas too. This just in: 9/8/8 - this recipe just won 2nd place in a Beef Roundup contest sponsored by Country Woman magazine and will be featured in the Feb/March 09 issue.Food.comThis recipe was in a magazine I received from a friend who lives in Iowa. Thanks Doreen. It's a beautiful magazine. I made one 9" pie and had enough left over to make quite a few tarts. They were being eaten before they were barely out of the oven. I didn't think to count them before they were eaten. I used my own recipe for the crust and had store bought tart shells. It has a wonderful flavour. All my berries and the rhubarb were from frozen and thawed before mixing. Apples of course were fresh. The recipe calls for 1 1/2 cups sugar. I only used 1 cup and we even found that a little too sweet for our taste. This is a very simple recipe if you use store bought pie crust.Yummlychocolate dough used for base layer, adapted from a house recipe in Sainsburys magazine https://www.sainsburysmagazine.co.uk/recipes/cakes/chocolate-christmas-houseFood.com9/24/08: As the original recipe looked great in a magazine, it didn't fare well by us nor some reviewers, so we felt it needed a serious make-over. We asked our dear zaar buddy, Chef #279989, to help us reconstruct it. Chef #279989 is very creative and has some wonderful recipes of her own, so we knew it would be in good hands. The revision includes a different type of pasta, and the addition of mushrooms, bacon, mozarella, and egg. The other changes are more subtle and more to do with preparation. Gert suggests adding tomato sauce, but we may try it with alfredo sauce, or perhaps a bit of both. 9/27/08 - We made these for dinner tonight using tomato sauce and fresh spinach. We gave it 5 stars all-the-way! Buddha loved it as it, but for my tastes, I would omit the bacon. The filling really makes alot, but no worries, because you can bake the extra filling in a small casserole dish as it is outstanding! Kudos to you Gert, and thanks for turning a not-so-great recipe into a 5 star spectacular!Food.com(From a Food & Wine Magazine article) -- Star chef Susan Spicer comes from a strong European Christmas tradition. But in New Orleans, her holiday means a magnificent Cajun/Southern feast. She runs BAYONA (1 of the finest restaurants in New Orleans) & has been garnering local & national acclaim since 1986. In 1989, FOOD & WINE declared her 1 of that yr's Best New Chefs. Her training is French & her food global (including So Louisiana Cajun & New Orleans Creole). Her Christmas dinner was featured in Food & Wine Magazine & included a shrimp & andouille stuffing ("my version of something that's fairly common in New Orleans"). Of this recipe, she said "Andouille adds a wonderful smoky flavor to sweet cornbread stuffing". As an added bonus, this stuffing can be "made & refrigerated 1 dy before baking. Just bring it to room temp before baking." Prep time was estimated, begins w/pre-cooked cornbread & 15 min was allowed for ingredient prep. Enjoy!Try These Recipes Instead I Tried the New Pizza Hut Cheeseburger Melt and While It’s Not a Burger, It Has Everything You’d Look for in One The ‘Secret’ That Made Big Ed’s Taco Pasta Spicy
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Food Network Magazine: September 2022 Recipe Index. Our special "back to busy" issue is filled 18+ easy, breezy dinners you can make in no time! We also included a mini issue inside just for...
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Find all the recipes seen in Allrecipes Magazine, plus even more reviews and photos to help make your cooking adventures a success. Allrecipes Magazine Main Dishes. Allrecipes Magazine Appetizers and Snacks. Allrecipes Magazine Breakfast and Brunch Recipes. Allrecipes Magazine Side Dishes. Allrecipes Magazine Salad Recipes.
Discover America's best recipes and the stories behind them in the pages of Cook's Country. Each issue features failproof recipes including classic, heirloom, and regional favorites, Dinner Tonight recipe cards, unbiased product reviews, time-saving quick tips, and not a single ad. Subscribe today to save 58%. Meet the Family.
Aug 13, 2009 · 9-1-1 Magazine is the magazine for the emergency communications and response industry, ie; dispatchers, 911 operators, managers, supervisors, in Public Safety Answering Points (PSAPs) and dispatch ...
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