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    You are in: Home / Cookbooks / Make me look good!
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    Make me look good!

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    From NPR's "A Splendid Table" by Lynne Rossetto Kasper. Serves 4 as a main dish and keeps 5 days in the refrigerator. Fresh organic vegetables recommended.

    Recipe #265435

    Adapted from: "Vegetable Soups from Deborah Madison's Kitchen". "I absolutely adore this soup. It's a meal in a bowl that's just filling enough, plus you can have it on the table in less than thirty minutes. The liquid that comes from cooking the quinoa is so tasty that it becomes the chowder's broth. The only caveat about quinoa is that it's important to rinse it very thoroughly in plenty of water before cooking to rid it of any traces of the slightly bitter saponin that naturally coats the grain. Mostly this has been done for you, but a good rinse is extra insurance. Otherwise, quinoa is perfect: a light, highly nutritious, quick cooking grain. And this chowder is perfect for summer--or any time of the year."

    Recipe #254674

    Adapted from: "Vegetable Soups from Deborah Madison's Kitchen". "This soup can be served hot, tepid, or chilled-- its flavors perhaps optimal at room temperature. It won't win any beauty contests--eggplant makes everything a bit dull looking--but leaving some texture in the soup helps, along with the swirl of yogurt and a perfect sprig or two of cilantro. In any case, the flavors will win kudos, and that's what counts."

    Recipe #254799

    I got this from my wonderful co-worker Rebecca. It is her Hungarian Dad's recipe. She put recipe#308224 in it which was wonderful. I can't wait to try it with the recipe#308193 alongside. Warming, filling, comfort food.

    Recipe #308261

    Potato Dumplings. I got this from my wonderful co-worker Rebecca. It is her Hungarian Dad's recipe. She suggests serving it with Chicken Paprikash which I've also posted.

    Recipe #308193

    This is a wonderful sweet, creamy, cheesy, nutty, fruity delight of an ice cream. The ricotta adds a nice cheesy flavor. The rhubarb is subtle but adds a light tangy fruity flavor and beautiful pink color. The almond extract adds a nutty fruity background for the creamy crunch of macadamia nuts. I feel the honey and zest brought everything together. If you would like a spiced ice cream, a teaspoon of cinnamon would probably be good in it. I was tempted to add a can of crushed pineapple too but I was afraid it would overpower the other flavors.

    Recipe #454924

    This is from the Ben & Jerry's Ice Cream & Dessert book. I made this with my overripe Santa Rosa plums from my tree. It was a lovely surprise how good it was. I think I like it better than Strawberry Ice Cream.

    Recipe #432816

    I've been going Plum Crazy trying to use up the loads of Santa Rosa Plums from my tree and here's a recipe I came up with using the 1 to 3 ratio I like for Agua Fresca. It's good with Club Soda or Seltzer Water too. I don't understand why "Plum" Juice isn't made and only Prune Juice is Hmm...

    Recipe #432812

    I was craving cherry ice cream and didn't have any so came up with this fantastic smoothie. I tried it first with milk and then with buttermilk...even better!

    Recipe #307314

    Created for RSC#12. If you like sweet, cold, creamy, cherries and chocolate this is for you!

    Recipe #317869

    This fruity drink is a crime of passion and will have you seeing red. It was inspired by RSC#11 ingredients but not entered because there are so many people that don't drink alcohol. It's dedicated to Stephen King. I think the raspberry preserves are a nice substitute for grenadine.

    Recipe #282492

    Made this up with what I had on hand. I like dairy-free smoothies.

    Recipe #288597

    This is from the "Essential Christmas Cookbook". It's very pretty and tastes good too! If you want to make it a day or more in advance add everything but the ginger ale until ready to serve.

    Recipe #196311

    From: “The Africa Kitchen” by Josie Stow and Jan Baldwin. I LOVE ginger beer and am on a quest for the perfect one!

    Recipe #307313

    This sounds interesting. From Martha Green's Cooking Things on our local public radio.

    Recipe #207253

    From: “The Art of African Cooking” by Sandy Lesberg.

    Recipe #309588

    From: “The Africa Kitchen” by Josie Stow and Jan Baldwin. Imfulafula when translated means river river. It has been given this name because apparently after drinking a couple of glasses you have the courage to cross any flowing river. Be careful that the imfulafula doesn’t expode on you!

    Recipe #307312

    From “A Taste of Africa” by Dorinda Hafner. -Tanzania. Needs to mature 3-6 months.

    Recipe #305853

    From: “Flavors of Africa Cookbook”. I bet this would be real nice with a frozen fruit juice ring with chunks of fruit in it.

    Recipe #310153

    From: "The Art of South American Cookery" by Myra Waldo, 1961ed. Posted for Zaar World Tour 4.

    Recipe #307357

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