Get the latest Recipe flavored recipes from Group Recipes. http://www.grouprecipes.com/tag/recipe After finding the free Olive booklet offer from CA Olive Assoc., I found a few more. Please feel free to add any freebies that you find on the Web, too! http://www.grouprecipes.com/105124/more-food-freebies.html If you love olives, here's another free recipe booklet that you can send away for from the California Olive Committee. Their website also has 100's of recipes to share. (Its a nice website, too!) Enjoy! http://www.grouprecipes.com/105118/free-olive.html Old family recipe http://www.grouprecipes.com/96871/pierogi-dough.html Another from my friend Kath..This is an easy and very tasty chicken and rice dish - give it a go :-) http://www.grouprecipes.com/96305/chicken-and-rice.html A variation from a King Arthur Flour site, these are nutty, crunchy and chewy all at the same time, with a double hit of rich sweetness from dark honey and chocolate. http://www.grouprecipes.com/92710/buckwheat-honey---chip-cookies.html My mom's birthday choice this year, as a homage to the WDW trip we didn't take! This is a dense, moist, intensely rich chocolate cake with the ever popular addition of Guinness for body and depth of flavour. Filled with a cinnamon-laced cream cheese icing before being glazed with a sinfully rich ganache, a tiny slice will satisfy for sure. Good thing that the flavour gets better with age! Use full-fat, high-quality ingredients with this recipe, though - you will certainly notice! http://www.grouprecipes.com/90039/st-pattys-cake.html Adapted BY PAULETTE LEPORE MOTZKO PollyLePore@gmail.com from Jim Lahey, Sullivan Street Bakery Time: About 1½ hours plus 20 hours’ rising Paulette Le Pore Motzko found this on The Los Angeles Times website on March 15th, 2009. It was mentioned on "A Baker in Knead" by Ms. Waddle on: http://www.finecooking.com/item/8861/a-baker-in-knead Email me with variations on this recipe and pointers you have found in making it. I'll make it available for others on the main recipe! PollyLePore@gmail.com THERE HAVE BEEN SOME MAJOR EDITS TO THIS RECIPE BY ME THANKS TO ROB MY NEWFOUND COOKING BUDDY. HE'S BEEN MAKING THIS RECIPE FOR 4 MONTHS NOW AND SAYS IT COMES OUT LIKE SOMETHING OUT OF AN ITALIAN BAKERY!! I WAS RIGHT. I AM SO HAPPY HE ALTERED THE YEAST AMOUNT AND HE SWEARS BY USING SPRING WATER. I adapted and simplified the original recipe and this is the edited results. The final pictures are mine with exception to 2 of them. The bread on the blue plate is mine also. Just made it this evening on March 16th, 2009 ****************************************** I know the regular recipe didn't say to do this but after a few hours-3 I think it was I took a wooden spoon and mixed some of the flour that didn't quite get all mixed up the first time around. I then picked the blob of dough up and worked out the particles of flour that hadn't mixed properly. I just pinched them between my fingers. Then I returned the dough in the bowl and covered it for the rest of the slow rise. I let the lump of dough rise for 20 hours in a large bowl with a lint-free cotton cloth on top. Then I baked it with the lid on a large cast iron skillet or "chicken cooker" as it was called by Lodge. I greased the interier of the pan with canola oil drizzled in the pan and then swirled to coat with a paper towel. The bread then baked for 30 minutes with the lid on and then another 30 minutes with the lid off. My picture of my finished bread is upcoming. The one that is on the site will be replaced by my picture which I happen to think looks better than the picture! ******************************************************** This was taken out of the book, "The Minimalist: The Secret of Great Bread: Let Time Do the Work". CHECK OUT THIS LINK. IT HAS STEP BY STEP PICTURES AND GREAT DESCRIPTIONS: http://steamykitchen.com/blog/2007/09/10/no-knead-bread-revisited http://www.grouprecipes.com/89006/polly-motzkos-easy-20-hour-bread.html With the jerk seasonings and honey -ginger sauce and grilled fresh pineapple this is truly a cheeseburger that tastes like paradise............... courtesy jerk Jamaica http://www.grouprecipes.com/83569/caribbean-burgers.html Boneless pork loin chops are so fast cooking and there is no waste ....you cant go wrong ........use my jerk seasoning on this see my recipes............... courtesy jerk jamaica http://www.grouprecipes.com/83566/jamaican-pork-loin-chops-with-apples-and-tamarind---apricot-sauce.html A great holiday gift! http://www.grouprecipes.com/80272/easy-soft-waffle-mix---gift-jars.html