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    You are in: Home / Cookbooks / Jociecee's Best of 2010 Gamebook
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    6 recipes in

    Jociecee's Best of 2010 Gamebook


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    If you never thought of an iced cake being refreshing, think again! This cake is not overly sweet, but the fact that it's soaked overnight in the Tres Leches AND chilled puts it in a class all it's own. Deceptively simple, refreshing, and a definite crowd-pleaser!!

    Recipe #371160

    This is a modification of another New Year's Day Chili recipe I found here on Recipezaar. It combines traditional chili flavors with black-eyed peas, bratwurst and ground pork to celebrate the New Year.

    Recipe #275678

    This is very light and yummy. Serve with Lemon Herb Dressing with Mine and Tarragon, also posted in my recipes. From Southern Living

    Recipe #389434

    This was developed by my 10-year-old. Really yummy and healthy!

    Recipe #316142

    This is the recipe for the true Canadian-Chinese type of ribs very popular around Ontario, Canada. You can't find these state side, unless you have this recipe!! Having grown up on the canadian border near Cornwall, Ontario in a town named Massena, NY, most of my relatives were from the canadian side so we crossed the border frequently and ate at the many chinese restaurants there. These are very sweet, sticky and delicious! You can use babyback pork ribs, country style pork ribs. This also turns out great using beef ribs, too. I've even used this recipe to cook boneless, skinless chicken in...it's just that good. Very simple ingredients, but don't let that fool you!! You'll see! I also find that you don't have to parboil them like some folks do..I cook them right in the sauce in the oven...gives them more flavor.

    Recipe #392507

    This is daughter #2's favorite way to eat cruciferous vegetables! The barest minimum of water is used to help retain the maximum nutrients. This is not a "pretty" dish, the vegetables turn a sort of smeary-beige looking, but the flavor is there. We like this wrapped in aloo parathas with steamed brown basmati on the side. Vary the quantity of red pepper flakes and salt to your tastes, we adjust them depending on who's coming to dinner! This is a variation of a recipe from the 30 - Minute Vegetarian Indian Cookbook, one of our favorite resources.

    Recipe #337752


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