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    You are in: Home / Cookbooks / Dishes using Booze!
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    121 recipes in

    Dishes using Booze!

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    A really fun way to eat your bon bons! The name bonbon stems from the French word bon, literally meaning “good”. Adapted from BH&G magazine.

    Recipe #355552

    This is a recipe from Pierce Brosnan's favorite Santa Monica restaurant, Il Ristorante di Giorgio Baldi, and said to be one of his favorite dishes.

    Recipe #345921

    5 Reviews |  By Annacia

    This is the perfect entrée for a holiday dinner for two. Complete the meal with sautéed green beans and wild mushrooms and a wild-rice pilaf with chopped fresh parsley and hazelnuts. For dessert? Chocolate mousse topped with rum-spiked whipped cream and chopped crystallized ginger.

    Recipe #268799

    A great dinner for two, for weeknight, company or the holidays! Adapted from Gourmet magazine July 1990(via Epicurious).

    Recipe #333165

    According to Chinese legend, deliciously rich black forbidden rice was considered so rare and nutritious that only the emperor was allowed to eat it. Now you can find it in some grocery store and health food stores. You can mix the components together and bake as a casserole or serve individually. Adapted from Delicious Living magazine.

    Recipe #332043

    A basic recipe for homemade vanilla extract, with a variation using sweetener, to make it taste more like store bought vanilla. Corn syrup or sugar helps extract and develop the flavor from the vanilla pods (corn syrup dissolves more easily). Using a variety of vanilla pods (Madagascar, Indonesia, Tahitian, Mexican) will produce a vanilla extract with a much more complex flavor and aroma. Try using Madagascar pods as a base, adding Tahitian and Mexican pods for additional flavor/fragrance notes. Vodka is used most often(you can also use rum or brandy) because it usually has the hightest alcohol content. You can double or triple this recipe.

    Recipe #326069

    Taken from a nut website, and tweaked, this is yummy!

    Recipe #160213

    This is an English sauce, also known as Cumberland sauce, which is traditionally served with cold venison. It can be used with other game and meats.

    Recipe #81182

    Earthiness from Italy's beloved porcini mushrooms, sweetness of onions and the sharp perfume of sage spell an awesome risotto! Sometimes I add cooked asparagus to the risotto towards the end of cooking. Adapted from Williams and Sonoma Collection: Risotto.

    Recipe #315392

    Easy to make! Can be scaled up to serve a large group. Adapted from Country LIving magazine, this is a typical recipe for fish from Greece.

    Recipe #307923

    A wonderful way to use leftover roasted salmon! Serve roasted salmon in the beginning of the week, making enough to have leftovers. Then a few days later, serve this delicious meal! Adapted from Quick Fix Meals with Robin Miller,Method's of Heat.

    Recipe #292590

    Adapted from the Peachtree Bouquet cookbook, this is a favorite of the "homerun king" and former Atlanta Brave, Hank Aaron. I can see why! Enjoy!

    Recipe #292348

    A lovely tart using fresh figs, adapted from Epicurean!

    Recipe #188934

    Miss good goulash and don't want the meat? Try this recipe adapted from Allrecipes! I have tweeked it and added a few things. I hope you enjoy!

    Recipe #279773

    We are all exposed to winter sneezes and snuffles(sniffles). This wonderful tea will help you stay healthy! Adapted from The Great American Detox Cookbook, by Alex Jamieson. She made up this recipe to help her husband detox when he ate a fast food diet for a month and filmed it. It will help digest meals more fully and to boost immune systems. It has anti-depression ingredients, antiviral and antibacterial ingredients, relaxing ingredients and it tastes so yummy! The ginger is warming and an immune enhancer. The licorice root is antiviral, antibacterial, and fights depression. The cinnamon has digestive support, and is useful for diabetes. The parsley is a digestive aid. The lemon balm is relaxing and aromatic and the clove is warming and a digestive aid. Enjoy!

    Recipe #277523

    Adapted from The Art of Hungarian Cooking. Posted for the Zaar World Tour. If you don't want to use brandy(or whiskey), sub apple juice.

    Recipe #172514

    From Food Reference Website, put here to add to my collection of yummy fig recipes!

    Recipe #126988

    Walnuts, feta, and lemon in the filling, and sweet, juicy currants in the tomato sauce, fragrant with sherry and cinnamon. All this adds up to an anything but bland zucchini dish, true to its Greek lineage. Straight from the Moosewood Restaraunt New Classic cookbook! Serve this with a crisp cucumber salad and some Provencal Olives, Braised Olives in Tomato Sauce, or Kalamata Olives with Roasted Garlic for a meal that is complete! Enjoy!

    Recipe #112482

    You have most of the ingredients in your pantry! Just pick up some artichoke hearts, a lemon and a juicy orange and you'll be all set to make this yummy soup! Adapted from Moosewood Restaurant New Classics cookbook.

    Recipe #264478

    This is the sauce to go with Recipe #249171. I have posted it separately to enter it into the Barbecue Sauce contest! It can be used on a variety of meats and also tofu. Enjoy!

    Recipe #249896

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