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    You are in: Home / Cookbooks / My Unreviewed Recipes
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    254 recipes in

    My Unreviewed Recipes

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    I found this in Sam the Cooking Guys's cookbook called 'just a bunch of recipes'. I needed to use up a bounty of corn purchased at a farm stand. I tweaked it to our tastes, of course. The original recipe called for 1/2 to 1 tsp. of cayenne pepper (way too much for my husband's taste)_so I used 1/4 tsp. The original called for the juice of 1 lime, which I would have been happy to use but, I lacked a lime so I used 2 T. of bottled lime juice. Also, the original called for crumbled goat cheese but I used what I had on hand....a Mexican (Cacique) Cotija Queso Seca cheese that crumbles. I think you could use any crumbly type cheese but I would stay away from really strong flavored ones, such as blue or roquefort. The Cacique was perfect for our tastes, just right! I'm posting the recipe with my changes. Oh, also, if you don't like cilantro, please don't try this recipe because, in my taste buds, the fresh cilantro really makes this dish. This is a wonderful, colorful side dish. My daughter said it looked like the Mexican flag!

    Recipe #320384

    This is a sweet, sour and spicy dish from the Madame Wong's Long-Life Chinese Cookbook. In her description of this dish, she says that it is served at the Winter Garden Restaurant in Los Angeles. To me, it's just delicious!

    Recipe #63997

    This looks like a nice cocktail snack. Recipe from Chicago Sun-Times. Prep time includes dough chilling time.

    Recipe #64087

    I haven't made this. This looks like something fun to make with your kids and mine are too old to cook with mommy! I found it in the Chicago Sun-Times and, with the movie being remade this year, thought it would be nice for those of you with young children.

    Recipe #98434

    This is a summertime treat I used to make for my girls when they were little. Cook time is freezing time.

    Recipe #69144

    This terrific salad is a good side dish for a BBQ, potluck or picnic. This makes a sizable amount but it's easy to cut in half.

    Recipe #69667

    Crisp, juicy grilled chicken....plan ahead, needs to brine for 24 hours.

    Recipe #80491

    This is really a simple recipe and the 'lemon' in the title comes from lemon grass. This chicken is good hot, cold or room temperature. I've made it one day, chilled it and made it into a salad the day after. This is a recipe I've adapted from A Spoonful of Ginger, by Nina Simonds.

    Recipe #88499

    Delicious, refreshing punch that is perfect for showers, graduation parties, etc. Cook time is freeze time

    Recipe #92387

    Recipe #173025

    It's the dressing on this salad that really makes it. This salad goes really well with salmon. If you can't find good watercress, you can sub arugula or mixed baby greens.

    Recipe #206737

    I adore blue cheese and walnuts! I could eat a whole batch of this all by myself!

    Recipe #241069

    This is great served with barbecued chicken and a green salad. It's nice because you can get it all ready early, get it going in the crock pot and then devote your attention to the outdoor grill. I found this in the Sunset Crockery Cookbook.

    Recipe #63977

    I discovered this wonderful recipe in a BH&G special Cookout magazine. This is so easy and tasty, it's perfect for dinner on a hot summer evening!

    Recipe #69772

    This is a dish that is served at Las Bellas Artes, a Mexican restaurant in Elmhurst, Illinois. You can add shredded, cooked chicken or garnish with rings of white onion if you wish.

    Recipe #70040

    This is a nice, hearty salad that can be served as a main course for dinner or lunch. Recipe is from the Chicago Sun-Times.

    Recipe #71279

    Need some fiber? Here ya go! This is great served for a nutritious breakfast with milk and/or fruit or you can pack it into small ziploc bags to pack for energy food on hiking trips. This is a flexible recipe...don't like dried currants? Use dried cranberries, etc.

    Recipe #74437

    This is not a mild sauce! Serve this on fried or plain rice or on whatever you like....I like to dip dumplings in this. It keeps forever, just add fish sauce when it runs low and then add more chiles when the sauce is losing it's heat. If you chop the chiles by hand, make sure to wear rubber gloves. And, whether you chop by hand or by processor, you may cough and sneeze a bit when the capsaicin hits the air...don't worry, it'll pass!

    Recipe #76359

    I love to make this when I want to sneak a meatless dinner to my family. It's so delicious, they don't miss the absence of meat! The spicy sauce is great with the tofu, peanuts and broccoli.

    Recipe #77979

    Recipe #78810

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