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    You are in: Home / Cookbooks / CHEFBLUEROSE Best of 2011
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    37 recipes in

    CHEFBLUEROSE Best of 2011

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    A torn out page from what I believe was a freebie insert printed by TOH. Please be aware that the dough needs to chill overnight or at least a minimum of 8 hours! Just a nice twist on a chocolate cookie. Was very well received at our annual cookie exchange. These are a CRISP cookie so if you are looking for a soft fluffy cookie this is not the recipe for you. The use of the Andes Mint as a type of frosting just takes these cookies over the top. This recipe makes 6 dozen cookies. Storage should be in an airtight container and use waxed paper between the layers of cookies.

    Recipe #451622

    6 Reviews |  By awalde

    Meatballs recipe inpired by the maroccan recipe of My Lubia Chala With Kefta Recipe #134474 By ElizabethAuthorAKAHajar

    Recipe #441310

    7 Reviews |  By I'mPat

    This is from a small cookbook titled Herb Recipes which I received in a swap.

    Recipe #439102

    Lots of garlic and a hint of balsamic vinegar makes a delish crock pot stew.

    Recipe #437187

    Makes a great burger! Serve on a Sesame bun, with pickles, onions, thousand island dressing, or just plain with catsup and mustard.

    Recipe #426194

    This recipe, slightly tweaked to make it vegetarian, was found in the 2005 cookbook, The Best Recipes in the World.

    Recipe #423590

    I made this for dinner yesterday. It came out very delicious. Increase the ingredients f you are cooking for more people.

    Recipe #421135

    You can use Sunsweet Lighter Bake butter and oil replacement or make the fruit puree fat replacement or just add apple sauce in-place of the oil if you're looking for lighter fare... this is just the original recipe as given by my friend's wife Linda Tate. Being diabetic, I also use the splenda sugar replacement instead of regular granulated.

    Recipe #418809

    3 Reviews |  By PaulaG

    This is a recipe I found at Canadian Family and have adapted to my taste The addition of the cooked pork tenderloin is optional. Without the pork it makes an excellent vegetarian meal. It is quick and healthy. Serve over brown rice for a hearty meal.

    Recipe #418549

    A great way to warm yourself up in the Fall / Winter. It tastes way better than what you get in the restaurants!!! Maybe the addition of Merlot...?

    Recipe #417309

    I got the original recipe from taste of home but changed it to suit our tastes. A delicious Muffin! I think this is my favorite of all! I highly recommend using the nutmeg.

    Recipe #417254

    Yeah, I know, everyone has a recipe. This one is an amalgamation and modification of two I found out there by Michael Smith and Ricardo, and our family loves it.

    Recipe #413148

    Many attempts at Shepherd's Pie have been forced down by my willing gastronomical guinea pigs. Some of these attempts didn't even make it that far. Finally, I cracked the code to a delicious, rustic, and authentic (if you use lamb) Shep... that is nothing short of amazing simplicity.

    Recipe #405535

    1 Reviews |  By CoCaShe

    This is the quickest and easiest way I've found to make juicy, yummy burgers. I actually make the wine glaze ahead of time and just keep it in the fridge, that way I can easily make one or two burgers without too much hassle! However, be careful in the amount you use: although the proportions in this recipe are fine, I found they don't scale down exactly, so use a bit less of the glaze if you're just making 1 or 2 burgers (i.e. don't just use one quarter or one half of what the recipe says). Taken from Weber's Way to Grill book.

    Recipe #402724

    From saving dinner by Leanne Ely. Nice mid-week dinner to have as a change of pace.

    Recipe #399231

    Pan seared scallops with balsamic white wine sauce. As is from Cooking Light September 2002. I usually add either a touch of thyme or some penzey's mural of flavor at the end to liven up the sauce.

    Recipe #396960

    1 Reviews |  By CoCaShe

    Simple beet salad passed down from my mom. Ingredients are approximate since she never cooks from a recipe!

    Recipe #368178

    2 Reviews |  By KateL

    Entered for safe-keeping. From Sam Miles's "Guilt Free Gourmet".

    Recipe #361071

    4 Reviews |  By swissms

    Cook's Illustrated. "Try to choose 10- to 12-ounce split chicken breasts with skin intact. If split breasts are of different sizes, check the smaller ones a few minutes early to see if they are cooking more quickly, and remove them from the skillet if they are done ahead. Brown ale gives this sauce a nutty, toasty, bittersweet flavor. Newcastle Brown Ale and Samuel Smith Nut Brown Ale are good choices."

    Recipe #353790

    3 Reviews |  By PaulaG

    This recipe comes from one of my all time favorite cookbooks, More Make a Mix Cookery by Karine Eliason, Nevada Harward and Madeline Westover. The recipes makes 4 "logs" that when baked yields 3 dozen wonderful cookies. These are great for gift giving and can be a real time saver around the holidays.

    Recipe #336579

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