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

    Make me look good!

    My posted recipes that need photos.
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    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

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

    Recipe #288597

    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

    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

    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

    From: "Classic Vegetarian Cooking from the Middle East & North Africa" by Habeeb Salloum. Arabian Gulf region. Serve with pita bread or crackers.

    Recipe #257492

    This is my adaptation of some other coleslaws I've tried with horseradish. For those that like a bold tangy coleslaw like me. I like to chop everything confetti style. It does turn lavender from the purple cabbage after sitting so if that will bother you just use all green. Might be good for a party of purple foods. LOL. Some nice additions would be: red bell pepper, shredded carrots, green onions and radishes. Have fun!

    Recipe #302298

    From: "Whole Grains Every Day, Every Way" by Lorna Sass. "This refreshing grain salad has a Middle Eastern feel. Serve it with whole-wheat pita bread for a pleasing light lunch."

    Recipe #256981

    From: "Whole Grains Every Day, Every Way" by Lorna Sass. Adapted from a Jewish dessert. "It is a Sephardic pudding (alternately called prehito, moustrahana, and belila) that is common among the Jews of Turkey, who serve it to celebrate the fall holiday of Sukkot." "This dessert cooks in a flash and can be served warm or chilled. Leftovers make a delicious breakfast."

    Recipe #256262

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

    Recipe #306307

    I got this off a turkey website. It went with a Bourbon glazed turkey and apple hash. This was a very tasty mustard. I halved this recipe when I made it and it was plenty. I posted the apple hash recipe also.

    Recipe #432814

    I just heard the making of this recipe on NPR's "The Splendid Table". It sounds amazing! Pasta with an orange caramel sauce. "Serves 10 to 12 as dessert or as a side dish with Christmas capon At 16th-century banquets this pasta accompanied poultry and meats. Try the combination with Christmas Capon for an important dinner. The sweet pasta makes an unexpected and very good dessert."

    Recipe #265549

    Created for the Dining on a Dollar contest. A tasty, healthy, jazzed up cowboy caviar. Full of fiber and protein. Good as a dip, over lettuce, by it's self or wrapped in a tortilla with cheese for a filling lunch. You can easily turn up the heat. Servings depend on if it's a main course or appetizer.

    Recipe #440730

    From “North African Cooking” by Hilaire Walden. This will probaby work with canned chickpeas and since it doesn't include cooking time for uncooked chickpeas, I'm not either.

    Recipe #305985

    From “The Africa Cookbook Tastes of a Continent” by Jessica B. Harris. Sudan.

    Recipe #305967

    Another recipe from "The Philippine Cookbook". Haven't tried it yet. Bet it's tasty. Serve with sticky rice.

    Recipe #196309

    This is my new favorite pasta recipe. I've made it about 10 times the last few months because it's so easy and so good. It's adapted from a grocery store recipe. It's great even without the chicken. You can add onion to this also by sauteing some in the olive oil before adding the tomatoes. Please use all fresh ingredients for the best results.

    Recipe #432820

    From: "Iron Pots & Wooden Spoons Africa's Gifts to New World Cooking by Jessica B. Harris. I'm posting this because MarraMamba requested it. Sounds like fried peanut butter balls to me. These can be shaped into any form that takes your fancy.

    Recipe #380122

    From “North African Cooking” by Hilaire Walden.

    Recipe #305857

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