sugarcookie

I found this one at Food Network. I admit, I love Tyler's recipes.

I put mayonnaise, and a sprinkle of rosemary on the outside of the bread before grilling.

I made a Duke of Bragança cake from Jean Anderson's Food of Portugal (I think). Flourless; it was ground almonds, about a dozen eggs, and a ton of sugar. It breathed steamy life into a flailing relationship at least for one night. Then his roommate ate the leftovers (we'd each had a sliver and that was all) in one day, and got violently ill. Sigh.

I made this for a late lunch, actually. Red curry kabocha squash soup.

I am very impressed with this book. I work in a bookstore, and have added it to my list of Xmas recommendations. I love the pictures; so rarely do you see clear photographs of techniques.

Slow cooker beef stew, and salad.

I have been known to use mine to split winter squashes.

Ground chicken should be just fine. I had some chicken breasts in the fridge that I needed to use up, and when I couldn't find the blade for the Cuisinart, I just minced it up with a knife. That sucked. My knife sucks, and it sure didn't help my carpal tunnel. This meal made me realize that I a) need a Wusthof, and b) need a job that can afford me such things.

Of course! 2 lbs chicken, minced (I used boneless skinless breasts) 1 cup dry bread crumbs 4 green onions, sliced 1 tablespoon Bangkok Blend from Penzey's (if you have it) or ground coriander 1 cup chopped fresh cilantro 1/4 cup sweet chili sauce, plus extra for dipping! 2 tablespoons fresh lemon juice oil for frying Heat oven to 350° 1 In a large bowl, mix together the chicken and bread crumbs. Season with green onion, ground coriander, cilantro, chili sauce and lemon juice; mix well. 2 Using damp hands, form mixture into evenly shaped balls that are either small enough to eat with your fingers, or large enough to use as burgers. 3 Heat oil in a large skillet over medium heat. Fry the chicken balls in batches until well browned all over. Bake on a foil or parchment lined cookie sheet for 15 minutes or until cooked through.

This is my first submission to this thread. Why am I so nervous? I had guests tonight. Appetizers included Thai chicken balls with sweet chili sauce. Then, the main course. Seared ahi with sesame seed crust, Asian salad with soy vinaigrette, and wasabi mashed potatoes. Dessert: Mango lime sorbet with mint and chili powder. I forgot the chili powder until AFTER I took pictures. Yeesh!

I will probably use this feature the same way I used Napster back in the good ol' days: I'll take one recipe, and if I like it, I'll try another. Then I'll more than likely buy the book because I like the artwork, and I prefer the tactile sensation of holding a book over reading a screen. I was the Napster user the record industry loved (and since I work in a field that CD and book buying keeps me employed) because even if I downloaded the whole CD, I'd still buy the disc. So, those of you who buy cookbooks a lot? I sure wish you all bought them at my store.

Well, I know that in the case of cookbooks, you can't search inside (at least, every cookbook I have looked up on Amazon).

Ever heard of Chicken Country Captain? Well, I took out the chicken (was dating a vegetarian), added yams, and increased the heat and made it more chili-like. I've tweaked it a LOT over the years. It's truly my own, now. Take, and do with it what you will!

That sounds like something I might try, seeing as tomato juice is the sickest thing in my world.

You have a "sweet potato chili recipe"? Man, does that sound interesting. Care to share? ← Be warned. I have won hearts with this chili. 4 sweet potatoes (one male, one female), peeled, parboiled and cut up 2-14 oz. cans diced tomatoes (juice and all). I prefer the Muir Glen fire roasted ones, with chiles in them 3 tbsp tomato paste 1 clove garlic, crushed 1 onion, diced 1-14 oz. can chickpeas (drained) 1-14 oz. can black beans (not fully drained) 2 tsp curry powder or to taste couple dashes hot pepper sauce 1 tsp chili powder 1 tsp dried oregano ¼ cup raisins 1 bay leaf 1 cup vegetable broth or water toasted slivered almonds and plain yogurt to garnish Mix everything but the garnishes into a slow cooker. Heat on low for 4-6 hours. Remove bay leaf. Serve with a dollop of yogurt swirled in, and a tablespoon or so of toasted almonds. Can also be made on the stove: low heat for 30 minutes or until hot and thickened.