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    You are in: Home / Cookbooks / My Best of 2008 Cookbook
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    26 recipes in

    My Best of 2008 Cookbook

    Some of the best recipes I tried in 2008!
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    A healthy snack or breakfast for kids and adults!

    Recipe #151541

    This is a very simple and yummy way to get even the fussiest eater to enjoy the sweet potato.

    Recipe #139883

    14 Reviews |  By 2Bleu

    You will find no canned soup in this recipe. This is an adaption of my dad's recipe that I enhanced with sour cream and cheddar cheese.

    Recipe #305262

    This is a simple and fantastic retro-diner salad that is based on a recipe from the January 2003 issue of Bon Appetit magazine. Another rare recipe that my picky DH actually likes! I often serve this to compliment one of his BBQ's, and sometimes add tomato wedges, especially if I have some that are garden fresh.

    Recipe #274204

    From Sergei and Valya Boutenko's Eating Without Heating: Favorite Recipes from Teens Who Love Raw Food. They say about it: "You can make nori rolls, cabbage wraps, spread it on crackers, stuff mushrooms, peppers, tomatoes, onions, cucumbers, and more." I have adapted it to fit in my little Oscar food processor.

    Recipe #302765

    Good hot, cold, room temperature. These do not taste like lima beans. They are from my favorite Chinese cookbook, The Key To Chinese Cooking, by Irene Kuo, copyright 1977. I have made nothing from the cookbook that isn't entirely wonderful.

    Recipe #210936

    This recipe (from Bon Appetit) appeared in the cooking section of our paper last Wednesday, and after reading the description, I knew I must make them. They live up to the hype... "there are times when too much of a good thing is never enough, when the entire bag of chocolate chips you have stuffed in the cupboard, ostensibly for baking, only serves to intensify your craving and ratchet up your crazy factor. I'd demand one of these cookies for my last supper. Let's be clear: you don't waste these cookies on your kids. You make them for a dinner party for a bunch of foodie friends"... I even loved the BATTER of these cookies, and the cookies were as delicious, as promised. However, a friend made a batch, substituting some ingredients and they were too cloyingly sweet....using premium dark chocolate is key! The original recipe did not include chocolate chips, and the food writer made the addition of walnuts optional. I added both, but instead of chips, I used chunks of the same quality chocolate that I used in the batter. This was my favourite new recipe this season..chocolate nirvana!

    Recipe #274237

    This is something that looks very yummy and that I will have to try soon. Means I'll have to tag less LOL I'm sharing with you. It's for the barbecue but I guess it can be done in a skillet. From Coup de Pouce

    Recipe #301224

    Caramelized and delicious. Use organic whole carrots for better true-carrot flavor. I use turbinado sugar because the crystals are bigger and they dissolve more slowly, which seems to lead to a better caramelized crust. I sometimes do a mix of half golden beets and half red beets -- then when I serve them, I fan the veggies out on the platter in a rainbow: golden beets, carrots, then red beets. Pretty!

    Recipe #253755

    I found this on a website, and have been using it for several years for Passover. It has always been a big hit with the family. You can make this year round as well.

    Recipe #300786

    6 Reviews |  By BarbryT

    A little labor-intensive, especially if serving topped by a sauce, but just delicious. Hollandaise, Mornay, Bearnaise all are possibilities.

    Recipe #224032

    Add to biscotti, cakes, cookies, or dip in semi-sweet chocolate.

    Recipe #268898

    5 Reviews |  By gertc96

    I saw Paula Deen make this on her show the other day... I just had to try it for supper that night and it was wonderful... Me and my kids love fried okra and this recipe just made us love it that much more.... Hope you enjoy it...I didn't make the chili sauce that went with it.... But, I'm adding that on here as well....

    Recipe #217876

    This recipe is from the October 2006 issue of Cooking Light magazine. the magazine describe it as, " Peppers, tangy lemon slices, and heady spices come together in this simple dish that yields tender fish and vegetables in a flavourful sauce. Serve in bowls over couscous or basmati rice to soak up the tasty juices."

    Recipe #232722

    I was trying to come up with something easy to serve at a cocktail party and this is what I came up with. They were a huge hit, even for people who normally don't like Gorgonzola cheese. The balsamic glaze can be made well in advance, I usually have some in the refrigerator waiting for me to use it. The yield is an estimation.

    Recipe #313676

    4 Reviews |  By Sage

    This is a Bruschetta with a change of pace from the everyday.It really is worth making. You can prepare the mushrooms and tomato relish ahead of time and reheat the mushrooms just before serving.

    Recipe #171729

    I found Flor de Jamaica or Hibiscus Flower (dried) at Walmart! This drink is awesome. These are served at Sunday brunch at a favorite restaurant of mine. I was thrilled when I found the recipe at chow.com! They can be served virgin or with a spike of high quality vodka. Look for Jamaica flowers (also known as hibiscus or flor de jamaica) in most Latin grocery stores; they’re often found in the bulk bins or in the dried herbs section. You can also find them online at MexGrocer.com. If you’re making this for a crowd you’ll want to make a double or triple recipe and make it in a big stockpot. Sometimes there’s a little gritty sediment that settles at the bottom of the brewing pot. To prevent any grit from getting into your agua fresca, don’t pour the very last bit of the brew through the sieve while straining. Do not confuse this with the hibiscus flowers you might grow in your flower beds. Read on for more info. Also known as: roselle, rosella or rosella fruit in Australia, meśta/meshta on the Indian subcontinent, chin baung in Myanmar, krajeab in Thailand, bissap in Senegal, Mali, and Niger, the Congo and France, dah or dah bleni in other parts of Mali, wonjo in the Gambia, zobo in Nigeria (the Yorubas in Nigeria call the white variety Isapa (pronounced Ishapa)), karkade (كركديه; IPA: ['karkade]) in Egypt, Saudi Arabia, and Sudan, omutete in Namibia, sorrel in the Caribbean and Jamaica in Latin America, Saril in Panama, rosela in Indonesia, asam paya or asam susur in Malaysia. In Chinese it is (Luo Shen Hua) . The plant is considered to have anti-hypertensive properties and has been used in folk medicine as a diuretic, mild laxative, and treatment for cardiac and nerve diseases and cancer. It can also be found in markets (as flowers or syrup) in some places such as France, where there are Senegalese immigrant communities. In East Africa, the calyx infusion, called "Sudan tea", is taken to relieve coughs. In Africa, especially the Sahel, roselle is commonly used to make a sugary herbal tea that is commonly sold on the street. The dried flowers can be found in every market. In the Caribbean the drink is made from the fresh fruit, and it is considered an integral part of Christmas celebrations. The Carib Brewery Trinidad Limited, a Trinidad and Tobago brewery, produces a Shandy Sorrel in which the tea is combined with beer. In Thailand, Roselle is drunk as a tea, believed to also reduce cholesterol. In Malaysia, they consider this a pro-health drink due to high contents of vitamin C and anthocyanins. In Mexico, 'agua de Jamaica' is most often homemade as it is in this recipe and is often served chilled. However, one of the most popular brands of Mexican soft drinks,"Jarritos", is made from the flowers.

    Recipe #320830

    3 Reviews |  By tootie1

    This is so good! I eat it cold the next day and it's delicious!

    Recipe #318356

    Delicious vegetarian stir-fry with a tangy, spicy sauce. Cooking the tofu and eggplant separately may be a little bit more labor-intensive, but the end result is much better this way.

    Recipe #167095

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