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    You are in: Home / Cookbooks / Comfort Cafe at the Car Wash
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    42 recipes in

    Comfort Cafe at the Car Wash

    When I lived in California, I loved getting my car washed and waiting for it over a delicious latte or cappucino!
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    This came with our purchase of the Wolfgang Puck indoor reversible electric grill/griddle. It's fast, fresh, and healthy served over rice or a mixed lettuce salad with a fresh salsa topping. It can be adapted to any grilling situation.

    Recipe #264841

    This is from the May 1989 issue of Bon Appetit, in an article called "Lemon Twists" by Abby Mandel; it is also the cover photo. My note to self written on the recipe says, "Labor intensive but very nice!", even while using a food processor! The minimum 4 hours refrigeration time is included in the cooking time.

    Recipe #311383

    This is from the top trend "cool cocktails" article in Bon Appetit's January '03 issue. This is "one of the most popular drinks at Nob Hill, the Vegas outpost of noted San Francisco chef Michael Mina. Serve it with old-fashioned cheese straws, and bring cocktail hour back at your house."

    Recipe #291785

    Based on a recipe from The Best of Clay Pot Cooking by Dana Jacobi. Dana says, “If you can, make this dish as Moroccan women have for centuries, in the cone-topped clay cooker that gives it its name – otherwise a Dutch oven works well.”

    Recipe #290839

    Based on a recipe from Stuart Walton's book, The Ultimate Book of Cocktails. He says, "This very French cocktail is intended, unexpectedly, as a tribute to the car manufacturer. Owners of their cars may justifiably drink it with pride, though not of course immediately before driving anywhere as it's quite strong."

    Recipe #288082

    This is exquisitely delicious! Based on a recipe from Diane Kochilas’ Against the Grain cookbook. She says, “Oranges and olives are the telltale signs of the cooking of Morocco, whence this fresh cod dish originally hails.” Cooking time includes the 1 hour the salsa chills in the 'fridge.

    Recipe #285978

    This was on the box containing my Strega purchase.

    Recipe #285167

    This is based on a recipe from Marian Burros' cookbook, 20 Minute Menus.

    Recipe #284633

    Based on a recipe from Michelle Garner’s cookbook, Quick French Cuisine. I’ve been making these appetizers for years and they are always a smash hit. I hope they are for you, too!

    Recipe #284353

    Based on a recipe from Stuart Walton’s book, The Ultimate Book of Cocktails. He says, “The unearthly colour produced by mixing blue and orange in this drink is further enhanced by serving it frappe, over crushed ice.”

    Recipe #282735

    This is based on a recipe from The Best of Clay Pot Cooking cookbook. The intro says, "In Africa, peanuts are called groundnuts and are often pounded to a paste and used in soups, stews, and sauces. Here, peanut butter, tomatoes, and spices combine to make a creamy, rich sauce for this beef stew. Serve it with steamed collard greens or kale or a leafy green salad."

    Recipe #281528

    This is based on a recipe from the cookbook that came with my KitchenAid mixer. The introduction states, "Fresh scallops and mushrooms simmered in a light but spicy tomato sauce," and "When selecting scallops, choose ones that are translucent and shiny in appearance and have a sweetish aroma." Serve with hot cooked rice or a loaf of crusty bread.

    Recipe #281134

    A South African dish, this recipe is based on one from The Encyclopedia of Creative Cooking, edited by Charlotte Turgeon. Serve with rice and chutney. The book I used spelled it "Bobotee", but I changed it to match the current 'Zaar names for this dish. Updated 11/5/11 to include OAMC freezing directions per Erindipity's request.

    Recipe #280172

    This is based on a recipe from The Encyclopedia of Creative Cooking, edited by Charlotte Turgeon.

    Recipe #273984

    Inspired by the song, "It's Five O'Clock Somewhere" (sung by Alan Jackson and Jimmy Buffet), I found this recipe in Stuart Walton's book, The Ultimate Book of Cocktails. I make mine in a tall crystal martini shaker filled with crushed ice and simply remove the shaker top to serve. One per customer, please!

    Recipe #273374

    This is based on a recipe by Margaret Dennis and Karen Gillingham in the Nov/Dec 1992 issue of Cooking Light. I think these are great appetizers.

    Recipe #272778

    Drambuie & cranberry juice.

    Recipe #270292

    This is based on Carol Alt's recipe from her cookbook, The Raw 50. Her introduction states, "When I put this recipe in Eating in the Raw, people loved it so much I knew I had to share it again. It's not vegan, but it is 100 percent raw, irresistibly tasty, and very nutritious. In fact, it could be a dinner all by itself. The ingredients are basically the same as a conventional Caesar salad but this raw version is, in my humble opinion, much better for you." I haven't tried this yet, although I plan to in the near future.

    Recipe #340570

    This is from a Myer's Rum pamphlet. I've been making this recipe for too many years to think about!

    Recipe #347629

    Based on a recipe from Pam Spaude & Jan Owan-McMenamin, R.D.'s cookbook, One Year of Healthy, Hearty & Simple One-Dish Meals. They say to serve with "a vegetable of your choice and top off with fresh honeydew melon slices for dessert." I serve in a low-carb tortilla wrap for a nice light lunch!

    Recipe #355123

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