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    You are in: Home / Cookbooks / Summer dishes
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    40 recipes in

    Summer dishes

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    This came from the little "recipe book" attached to my bottle of Midori. This makes a pitcher of neon-chartreuse-colored cocktails, about six tall drinks on ice. Garnish with a pineapple wedge, but I do always add a tropical paper parasol! And don't tell anyone, but my fiance likes to add an extra shot of Malibu to his glass; and I like an extra shot of Midori.

    Recipe #93873

    4 Reviews |  By Sue Lau

    For a request on the message boards. Everybody loves a margarita and a beer!

    Recipe #32686

    This drink takes planning ahead, but will get rave reviews from company!

    Recipe #8588

    6 Reviews |  By Brenda.

    Pomegranate juice is prized for it's flavor and healthful properties. Combined with fruit juice and vodka, it makes a light, refreshing cocktail.

    Recipe #202547

    This is easy and it's absolutely delicious! It's a terrific beverage to serve at your next holiday party. Recipe is from Ultimate Southern Living.

    Recipe #78921

    Posted for Zaar World Tour III. This one has a pretty green color and will cool you down.

    Recipe #228817

    A quick-to-prepare, low fat, inexpensive and yummy soup, adapted from a recipe I found in the Australian magazine 'New Idea'. Not sure exactly when, but I think from 2005; it's one I cut out of the magazine some time ago, and have made several times since then. Like most soup recipes, it's extremely verasatile: you can add other vegetables that you have on hand that need to be used. I've added baby spinach leaves that needed to be used, and on one occasion, I added a packet of lentils. If you add other vegetables, you will probably need to add more stock. BTW, 750g = 1½ pounds.

    Recipe #164350

    I love the tangy flavor of Blue Cheese and the sweetness of the pineapple in this yummy dish.

    Recipe #326876

    Red peppers and pineapple add the pizazz to this summery salad; while the pineapple poppyseed dressing is what makes this dish shine! I've made it as a meal, but also makes a beautiful addition to a picnic.

    Recipe #305060

    7 Reviews |  By Kat

    For special events, Mom and Dad always made this slush. Obtained from "Canadian Lutheran Ladies Family Favourites Cookbook" by Bethesda Lutheran from New Norway, Alberta.

    Recipe #9978

    Ive tried lotsa fajita marinades, and so far this one is the best..Try it and see if you like it as much as we do.

    Recipe #102598

    103 Reviews |  By Bergy

    This recipe is from a friend's, daughter's mother-in-law (kinda like a 5th cousin twice removed and it is delicious! If you want it "HOT" just add a dozen finely chopped jalapenos. I do not water bath the jars but I am very careful with sterilizing and make sure the lids are sealed. I you feel better waterbathing them do it for 15 minutes.

    Recipe #11217

    12 Reviews |  By PaulaG

    This recipe comes from "The Classic Zucchini Cookbook", with only minor additions. It is a quick and easy beginning for elegant dinner memories.

    Recipe #90060

    Recipe #3709

    This bread is a combination of zucchini and banana bread, and it is a wonderful way to use up old bananas and dip into that summer harvest of zucchini. The bread tastes more like banana bread than zucchini bread, but it has the added nutritional benefits of vegetables. This bread is lower in fat that the standard banana/zucchini bread because applesauce replaces some of the oil in the recipe. Still using some oil, however, will prevent the bread from getting rubbery. Experiment by using pumpkin instead of bananas during the autumn months or by adding walnuts and dates! This recipe makes 2 loaves. Enjoy!

    Recipe #239027

    This moist bread has been in the family for as long as I can remember. I like it because it's easily thrown together in one bowl and very moist -- perfect for a snack at work or school!

    Recipe #17123

    We love the Vanilla/Cinnamon flavors in this one !

    Recipe #381868

    Most recipes for canning salsa call for vinegar, which I do not like at all. It makes the salsa taste more like a pickle and less like a fresh salsa. I developed this recipe to conform to the requirements of safe canning practices while still tasting as much like fresh salsa as possible. Salting and straining the tomatoes prevents the salsa from being too "soupy" without requiring a long cooking time to reduce the liquid. You should buy 10 limes; you probably won't need them all but they do vary in juiciness quite a bit. NOTE: Jalapenos vary wildly in strength - the ones I get are fairly mild. If yours are very hot, or if you are looking for a milder salsa, you should feel free to reduce them accordingly.

    Recipe #97196

    This is a classic Canadian recipe. Simple and delicious. It's not thick, like pectin-based jams, but I think it's truer to the fruit and more delicious. Try it with Recipe #62942 - perfect pairing. ETA: Many people have asked me why this recipe contains butter. The butter prevents the jam from foaming while you're cooking it - the foam is unattractive and spoils the appearance of the jam. Adding a little butter eliminates this problem.

    Recipe #173677

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