Get the latest Raising recipes from Group Recipes. http://www.grouprecipes.com/tag/raising This recipe comes from a recent issue of Bon Appetit (with apologies to Luvsthecity, who, apparently, thinks we all create our dishes entirely from scratch -- my own view is that recipes are to real cooking as paint-by-numbers canvases are to landscape painting.) In any event, this recipe takes two days to prepare, although most of the actual work is concentrated into about an hour on Day 2. The result is incredibly rich and flavorful, a perfect main course after, say, a terrific salad. Obviously, you can scale this back to more manageable proportions if, as I did, you're only making it to yield four good-sized portions instead of 12. http://www.grouprecipes.com/99562/milk-braised-pork-shoulder-with-semolina-gnocchi.html I have never braised a steak before and this is the recipe from the package. I love everything in it so how can I not love it when it's done tonight? For more recipe ideas visit: www.BeefItsWhatsForDinner.com http://www.grouprecipes.com/96699/braised-beef-with-white-beans.html Wynnebear brought this up with her posting for making powered sugar. I think I was trying one of Grizzly’s recipes and found that I was missing self raising flour. Sooooo I found this and better yet it works! Now the idea is that you don't need to get another 5lb of flour to deal with a recipe that you only make once in a blue moon! Now I know that Lazarus and the flag did not raise themselves but I went with the raising thing. http://www.grouprecipes.com/65769/how-to-make-self-rising-flour.html This dish is a simple braising technique utilizing Spanish flavor profiles. http://www.grouprecipes.com/64379/braised-chicken-with-spanish-olives-and-capers.html Delicious dish using an extremely simple technique. http://www.grouprecipes.com/64362/braised-pork-shoulder-with-salsa-verde.html Developed by California Grown. See more recipes at http://californiagrown.org/cookbook/index.asp. http://www.grouprecipes.com/59769/fig-and-raisin-bread-pudding.html Delicious as a side dish or as a stuffing. Wonderful with poultry, pork, and beef. http://www.grouprecipes.com/34164/wonderful-barley-rice-pilaf.html An excellent and elegant way to present this gift from the sea: braised in a dry Chardonnay with garlic and potatoes http://www.grouprecipes.com/22808/squid-chardonnay.html This rub is great for chicken or pork in southwestern cooking. http://www.grouprecipes.com/21925/southwest-spice-rub.html My recreation of one of Eggchef's favourite dishes that I made for him to take with him to school in Ottawa. Fine French comfort food. http://www.grouprecipes.com/15070/remember-me-coq-au-vin.html