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    You are in: Home / Cookbooks / Chocolatl's Best of 2011
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    14 recipes in

    Chocolatl's Best of 2011


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    A recipe from The Comfort Food Diet cookbook of Taste of Home. It's really good. I used only mild salsa because of my son. He liked this recipe. It would be great with a spicy salsa.

    Recipe #465542

    4 Reviews |  By Annacia

    Llapingachos are potato patties filled with cheese, then sauteed to a golden brown for an appetizer or snack in Ecuador. If your not in a hurry they will fry better if the patties are chilled for about 45 mins before frying. When fried warm they will be ok but will sloppier and not hold together quite as well

    Recipe #456947

    This is a recipe from Giada De Laurentiis.

    Recipe #199317

    This recipe is from the Pacific Islands. Marinating time is not included in the prep or cooking times.

    Recipe #455517

    A recipe for 2; easily doubles. Panko crispy fish or chicken with a wonderful spicy mayo. Looks like a lot of ingredients, but can be thrown together quickly. See "Note" at bottom of directions for the chicken version.

    Recipe #431714

    Recipe taken from the Trim & Terrific cookbook. The author recommends having French bread handy to dip in the delicious sauce.

    Recipe #464967

    Here I go again...another sriracha hot chile sauce recipe. I can't help myself; I'm sooooooooo hooked. Overlap cooking the eggs with the prepping of the remaining ingredients and they're done in no time. Oh, this really puts the devil in deviled eggs.

    Recipe #432191

    This recipe is from Canadian Living's Get Grilling: Summer 2007. It's a wonderful sauce and marinade that's also called chimichurri rojo. To marinate 1 lb of lamb chops, boneless pork chops, steak or chicken legs you'll need 1/3 cup of sauce. Marinade the meat for 4 to 24 hours before grilling.

    Recipe #304838

    This is a recipe from the web that I found for use in ZWT 7 - for our trip to Africa. I haven't tried it, but it sounds delicious. This bread is traditionally served with butter and honey.

    Recipe #455075

    Spicy Argentina Chimichurri Seasoning in a Bread Machine! Full of herbs and spice. You can process completely on bread cycle or process as dough, shape into a loaf, let rise (about 30-45 min.) and bake at 400 until golden brown. Comes from "The Best Bread Machine Cookbook Ethnic Breads", posted for ZWT, Argentina. Time in bread machine is not included in prep or cooking time.

    Recipe #456760

    This is for my sister Chris. She loves Mom's popovers. They are the best.

    Recipe #126062

    From Cook's Country TV. Some notes: 1) This method is to avoid the washed-away flavor of boiled potatoes. 2. The purpose of the sugar is to mimic that sweet flavor without oven roasting. 3) Cut the potatoes into small pieces to allow more surface area to soak up garlic flavor and to promote even cooking. 4) ...and most importantly, to eliminate excess starch, which produces gluey mashed potatoes, give the raw, cut russets a good rinse under running water before adding them to the pot to simmer.

    Recipe #439628

    While camping in Florida I decided to combine three of my favorite vegetables together for a tasty side dish.

    Recipe #359391

    The owner of the company I used to work at sent everyone a 5 lb box of Vidalia onions every year. This was included on a recipe brochure one year from the farm. I was surprised at how much I liked them, and they are healthy too.

    Recipe #204986


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