Get the latest recipes from Dollhead http://www.grouprecipes.com/people/dollhead This slow cooker recipe is (heavily) adapted by me and it makes a fantastically delicious (and different) beef “stew“. Almost heady with finely mellowed spices, it has a wonderful cinnamon flavor (yep, that’s what we said too 'til we tried it) & it's well worthy of the name “comfort food“. Original recipe can be found here: http://crockpot365.blogspot.com/2008/11/crockpot-azorean-spiced-beef-stew.html What follows below is my take on it. Make your home smell amazing and try this recipe. Enjoy! http://www.grouprecipes.com/105663/slow-cooked-azorean-beef-stew.html I've been trying to come up with a new and improved version of the Outbacks "Bushmans" bread-one that has more flavor and nutrition. This recipe has been tweaked by me a million times-it's adapted from http://restaurantrecipesbook.com/outback-steakhouse-bushman-bread-recipe/ Try it-it's really wholesome, hearty without being heavy or dense, and the taste is out of this world (and I don't even like brown breads that much!). (Makes great toast-my ultimate final test for a bread). Enjoy. http://www.grouprecipes.com/105395/adapted-whole-grain-bushmans-bread.html This is my spin on the Sticken Chicken recipes I've adapted from Recipezaar & bigoven (.com). It goes great with a nice Oriental fried rice, or home made french fries, or whatever you choose. My family loves it (and it is a little addicting!) http://www.grouprecipes.com/105141/sticken-chicken-adapted-from-other-sites.html This recipe is adapted from a King Arthur flour recipe (called Country Style French Bread) with a minor change that I made. The crust is crispy/chewy---and the crumb is light & airy and amazingly flavorful...and it makes the BEST toast. Just follow my directions and you'll do fine-don't be afraid of yeast. The "prep" time (960 min/16 hours) is the time you'll use (no active work here) doing nothing while the sponge starter develops on your countertop....AND all you need is a wooden spoon for mixing if you wish. http://www.grouprecipes.com/99840/no-knead-country-style-peasant-bread.html The fenugreek was calling to me from my spice cabinet...and I couldn't resist trying it with tomatoes & turkey as a pasta sauce. This cooked up quickly and was soooo mouthwatering and delicious I can't wait to have it again tomorrow. I think this could be great as a vegan dish too-maybe use tofu or TVP or something. The flavors were just smashing. (BTW-I sort of threw this together so pardon my herb measurements!) http://www.grouprecipes.com/97078/tasty-fenugreek-turkey-pasta-sauce.html This is a VERY tasty recipe for brioche style rolls and it also makes fantastic crispy breadsticks (I made mine with parmesan cheese). Recipe is adapted from an LA restaurant, via the NY Times and the Smitten Kitchen food blog. http://www.grouprecipes.com/95981/light-brioche-burger-buns-or-breadsticks.html I am surprised at how delicious this is! Recipe is adapted from a book called "Rice" by J. Alford & N. Duguid (the book is amazing too!). This is a real simple stir fry of fresh corn, zucchini, garlic & soy, among other things. We had it with some brown rice and it was sooo good! http://www.grouprecipes.com/95613/yummy-summer-stir-fry.html This is a most excellent coating for "oven" fried chicken (or pan fried)---it's so simple to make mouthwatering juicy tasty chicken-BUT I LOST THE RECIPE....help!!! http://www.grouprecipes.com/93829/corninglass-shake-and-bake-mix.html I took my usual pizza to a whole new level by broiling the crust first (similar to a "boboli") and the results are quite similar to an outdoor grilled pizza both in taste & technique. I will NEVER bake a pizza again! This technique also works for flatbreads of any sort too. Try it with any crust/dough recipe and see what you think. http://www.grouprecipes.com/93126/a-new-spin-on-pizza.html Just so you know............... http://www.grouprecipes.com/91299/to-my-cooking-buddies.html