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April/May, 2010

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P(13) | Salads(1) | beef(3) | breakfast(2) | cheesecake(5) | chicken(3) | desserts(18) | drinks(3) | eggs(3) | fish(6) | lamb(4) | main(19) | misc(2) | pasta(6) | salad(3) | shrimp(3) | sides(6) | soup(2) | st-patricks-day(2) | valentines-day(3)

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Garlic-Infused Mashed Potatoes and Celery Root

(Fine Cooking, April/May, 2010)

Don't be afraid of all the garlic that goes into this creamy mash; the garlic simmers with the milk, infusing it with a mellow, sweet flavor.
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Moussaka Gratinée

(Fine Cooking, April/May, 2010)

Traditionally, Greek moussaka is a baked dish of layered eggplant, lamb, tomatoes, and potato. This modern version, which uses the leftovers from a slow-roasted leg of lamb, doesn’t use potato and is baked in individual ramekins. You can prepare the filling ahead and top with the sauce just before baking.
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On April 9, 2010, 5:02 pm pam said:

I was literally licking the bowl after eating this moussaka. Thankfully we have more of the leg of lamb left cause I can't wait to make this again!


Olive Oil Poached Salmon with Indian Spices

(Fine Cooking, April/May, 2010)

Poaching salmon in olive oil gives it a tender, silky texture and a pure flavor. Serve with basmati rice and sautéed spinach or watercress.CooksClub Members:Watch the Olive Oil Poached Salmon Video Recipe to see how this dish comes together, step by step.
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Slow-Roasted Leg of Lamb with Mint and Lemon

(Fine Cooking, April/May, 2010)

The lamb is rubbed with mint, lemon, and garlic and then roasted until juicy and tender. New potatoes and fresh peas with butter and more mint complete a perfect spring dinner.Video: Learn our Test Kitchen's technique for carving a leg of lamb into perfect, tender slices. And, build an entire holiday menu around this recipe by using the Easter Dinner Menu Maker.
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On April 4, 2010, 9:28 pm alan said:

This was wonderful! We made an 8lb leg. It cooked in 1.5hrs. Next time, I'd turn it 3/4 through cooking, the bottom was a little underdone. Made it with http://www.projectfoodie.com/recipes/garlic-infused-mashed-potatoes-and-celery-root-105035.html and http://www.projectfoodie.com/recipes/green-beans-and-salsify-with-country-ham-and-pecans-32075.html though, left out the ham.


Sautéed Spinach with White Beans and Pine Nuts

(Fine Cooking, April/May, 2010)

This side dish is a fine partner for roast pork or fish. For a simple vegetarian meal for two, serve a larger portion topped with a poached or fried egg. If you can’t find small white beans, you can use cannellini beans.
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Amaretto Cheesecake

(Fine Cooking, April/May, 2010)

This almond-lover's cheesecake has a shot of amaretto in the creamy filling and crunchy amaretti cookies crumbled over the top. Create your own customized cheesecake recipe with our Recipe Maker.
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Artichoke Bottoms with Shrimp, Lemon Butter, and Herbed Breadcrumbs

(Fine Cooking, April/May, 2010)

These stuffed artichoke bottoms are impressive appetizers but also make an elegant main course for two.
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Artichoke, Leek, and Taleggio Frittata

(Fine Cooking, April/May, 2010)

Taleggio is a semisoft Italian cheese. Look for it in well-stocked supermarkets and specialty stores.
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Authentic Brioche

(Fine Cooking, April/May, 2010)

True brioche—the classic French yeast bread that’s rich and golden with butter and eggs, boasting a paper-thin crust and a silky, tender crumb—is a rare and wonderful thing. But as special as it is, brioche isn’t difficult to make.Extra: Watch and listen to a slide show featuring step-by-step instructions on how to make mini brioches à tête.
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Banana Split Cheesecake

(Fine Cooking, April/May, 2010)

Luscious chocolate ganache and whipped cream top this banana-flavored cheesecake. For true ice cream-shop flavor, add a maraschino cherry.
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Basic Roasted Garlic

(Fine Cooking, April/May, 2010)

Got more garlic than you know what to do with? Roasting garlic mellows and sweetens its flavor and adds a delicious caramelized note. You can double or triple this recipe easily. It’s great served simply on toasted bread, or in the delicious ideas below.
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Beer-Buttered Roasted Rib-Eye with Beer and Cider Sauce

(Fine Cooking, April/May, 2010)

In this hearty roast, beer is used three ways—as a marinade, for basting, and in the sauce.
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Blueberry Lime Cheesecake

(Fine Cooking, April/May, 2010)

Deep purple blueberry purée and lime zest give this creamy cheesecake a surprisingly fresh flavor, perfect for a summer party. It's topped with a pile of glazed fresh blueberries.
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Cannoli Cheesecake

(Fine Cooking, April/May, 2010)

This creamy cheesecake has all the flavors of a classic Italian cannoli: a ricotta filling studded with chocolate chips and orange zest, garnished with a dusting of confectioners' sugar.
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Caramelized Spiced Banana Cheesecake

(Fine Cooking, April/May, 2010)

A little reminiscent of Bananas Foster, this cheesecake has a rich spiced-banana filling, topped with a luscious caramel sauce. Create your own customized cheesecake recipe with our Recipe Maker.
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Chicken Noodle Soup with Lemongrass

(Fine Cooking, April/May, 2010)

In this cross between Vietnamese pho and Japanese udon noodle soup, fresh udon noodles are the star. Fat and bouncy in texture, they cook faster and tend to be more delicate than dried udon.
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Chicken Soup with Lime and Hominy

(Fine Cooking, April/May, 2010)

This is a quick and easy version of sopa de lima, a comforting yet refreshing Yucatan chicken soup made tangy with fresh lime juice. Tasty garnishes include fried tortilla strips (or tortilla chips), diced avocado, and fresh cilantro.
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Chinese Egg Noodles with Five-Spice Pork

(Fine Cooking, April/May, 2010)

Available in the produce area of most supermarkets, egg noodles are a wheat-based, quick-cooking fresh variety. Because of the egg in the dough, they have a soft texture and rich flavor. Be sure to read the ingredient list before you buy—some fresh egg noodles look yellow but don’t actually contain eggs (just food coloring).
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Chocolate Coffee Cheesecake

(Fine Cooking, April/May, 2010)

Who needs a mochaccino when you can get your coffee-chocolate fix in this creamy cheesecake? Create your own customized cheesecake recipe with our Recipe Maker.
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Chocolate Peanut Butter Cup Cheesecake

(Fine Cooking, April/May, 2010)

Like the classic chocolate and peanut butter pairing? You'll love this cheesecake, with creamy peanut butter filling between a chocolate crumb crust and luscious chocolate ganache topping. Create your own customized cheesecake recipe with our Recipe Maker.
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Chocolate Strawberry Cheesecake

(Fine Cooking, April/May, 2010)

Get a double dose of both strawberry (filling and topping) and chocolate (crust and ganache) with every bite of this cheesecake.
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Classic Caesar Salad

(Fine Cooking, April/May, 2010)

There are several stories about the creation of this iconic salad. But whatever its true origins, making one at home is as simple as shopping for the best ingredients and making your own homemade croutons and dressing.CooksClub Members:Watch the Video Recipe to see a demonstration of how each componant of this Classic Caesar Salad comes together.
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Classic Eggs Benedict

(Fine Cooking, April/May, 2010)

The key to this brunch classic is delicious simplicity: poached fresh eggs, Canadian bacon, toasted English muffins, and an authentic hollandaise sauce. If you can't find Canadian bacon, you can substitute ham in this recipe.
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Classic Hollandaise Sauce

(Fine Cooking, April/May, 2010)

This simple French sauce is essential for Eggs Benedict, but it's also lovely drizzled over fresh steamed asparagus or other spring vegetables. The trick to getting a smooth sauce: Whisk it over simmering water so the egg yolks cook gently and don’t curdle.
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Crème Brûlée Cheesecake

(Fine Cooking, April/May, 2010)

Why choose between crème brûlée and cheesecake when you can combine them into one decadent dessert? The crackly burnt sugar topping provides a wonderful textural contrast to the creamy filling. Create your own customized cheesecake recipe with our Recipe Maker.
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