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    You are in: Home / Cookbooks / PAC.Fall 06
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    136 recipes in

    PAC.Fall 06

    Recipes that I've saved from the great chefs participating in Pick-a-Chef, Fall of 2006. My adoptees are echo echo, Chef Menel, and LittleKiwiChook. Browse away!
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    This recipe is from Riverford Organics, who supply our weekly box. I have changed the quantites slighly though & used Seresin Lemon Olive Oil, which I got on my last visit home, but regular good quality olive oil will do. The recipe also calls for wet garlic, but recipezaar wouldn't publish the recipe if I had this in. If you do come across wet garlic, use one bulb, otherwise ordinary garlic will do.

    Recipe #128561

    My husband's uncle Wayne has a rather unique recipe for a bloody mary. I find it to be really refreshing!

    Recipe #185604

    All of my life, my father has had a knack for being able to put together lovely taste combinations. This is one of my favorites from my childhood!

    Recipe #185609

    This is one of the easiest and most impressive chicken recipes I have ever encountered! Absolutely perfect for impressing the husband's boss!

    Recipe #160405

    This couldn't be easier to make, and it was so good! I got the original idea from Kraft, but really made it my own!

    Recipe #93637

    Slightly sweet, not too spicy. Serve with tortilla chips. Print copies of this recipe, people always ask for it!

    Recipe #181378

    If you like brownies and whipped cream this is the way to go! Its very simple and is great for a sweet tooth!

    Recipe #179265

    Tangy and sweet, this sauce is a great compliment for grilled chicken or ribs. The longer you let it simmer, the spicier it will taste. The trick to this sauce is to start with the basic ingredients and then gradually add more of your favorite spice until you reach YOUR desired taste. I like it spicy but you might prefer it sweet. Be careful with the orange zest because it will overwhelm the other flavors if you use to much.

    Recipe #171964

    I made this up for a Thanksgiving Potluck last year. It was such a hit, I had to make a second bowl!

    Recipe #178771

    This recipe was in a 2000 Chef's Illustrated magazine. It's different than most pasta recipes with garlic oil, and so yummy! It takes a little longer to prepare, but it's worth it. Don't be afraid to toast the crumbs until dark brown. The crunchier the better!

    Recipe #176655

    I can't remember where I got this recipe, but it makes the best salmon cakes I have ever had! I like to use leftover fresh salmon if I can, but it's great just the way it's written.

    Recipe #177738

    This recipe is from Sunset magazine. The addition of the dry sherry is what makes this dish different from other lemon-artichoke chicken recipes that I have tried. This has become a favorite in our house! I make more sauce than the recipe calls for, and serve it with pasta. I also add capers, which the original recipe did not call for.

    Recipe #177737

    1 Reviews |  By ~Bliss~

    This is Perfect Pajama Party Fare, but i have to admit that when i tried it, I thought it was a most "interesting" combo, and I'm still not sure whether I liked it or not.

    Recipe #85339

    Tangy! First you make yogurt cheese, then you use that to make the dip. A great opportunity to put your herb garden to use, though you can substitute smaller amounts of dried herbs if you prefer. The "cooking time" shown is actually the time the yogurt sits in your refrigerator. The recipe really makes closer to 1-3/4 cup dip than 2 cups, but the "yield" field wouldn't accept it.

    Recipe #93569

    I used to make this on the stove over very low heat, but since I got a crockpot, I use that. This is good served over white or brown rice.

    Recipe #93907

    A slight variation on the popular cream cheese-Pickapeppa combination. It works fine with light cream cheese or regular. Amounts can be adjusted. Serve with crackers. To be truthful, I have no idea how to calculate number of servings, so I'm just guessing at 1 Tbs cream cheese per serving.

    Recipe #97139

    A nice gift for special occasions. I'm guessing at the number of fudge balls it yields; the truth is I'm probably somewhat inconsistent in the exact size I make the fudge balls because sometimes the recipe yields more than at other times. I've never melted the chocolate in the microwave instead of a double boiler but I suppose it's possible.

    Recipe #99973

    Sip in cordial glasses or dribble over vanilla ice cream. Probably my easiest liqueur recipe and very good. Since it's made with DRIED apricots, it can be made year-round. Years ago I gave this a couple times in a monogrammed pocket flask as a 21st birthday present. Cooking time is actually infusion time (at 5-7 days, it's a relatively short time for a fruit-flavored liqueur).

    Recipe #101353

    A good, easy stir-fry supper.

    Recipe #106600

    From a request. I've never made this, but I found it on-line. I'll probably try it, because I love all things pineapple!

    Recipe #107430

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