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    You are in: Home / Cookbooks / ***Seeing Stars***
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    128 recipes in

    ***Seeing Stars***

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    This is what I ended up with from playing with a recipe from a library book. I think they ended up pretty good. Sweet and chewy with texture from the fig and pecans. I plan to play with it more to see if applesauce can replace some of the butter and if less sugar can be added or if Splenda can be used. Feel free to try them how you like.

    Recipe #205187

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

    Recipe #233021

    This is my Grandmother's recipe. It's different but has a nice mix of flavors and textures. I'm sorry I don't have exact measurements for the salad.

    Recipe #202500

    I compiled some recipes and then played with it some more and ended up with this. My husband says it has a zing to it. It's hot but not too hot, I can't handle it too hot. Feel free to play and make your own concoction... vegetarian...ground turkey...soy sauce...just have fun!

    Recipe #196553

    Submitted for RSC #9. I used the base from another shortbread recipe that I knew worked and went from there. I really liked the orange flavor and fruits in this. This shortbread is a soft one not the dry crumbly kind. If you've never made shortbread before the dough may seem dry to you but if you press it firmly into the pan and prick it all over the fork it will hold together. It ends up kinda like a bar cookie. The glaze is sweet so I made it optional.

    Recipe #211591

    Adapted from MayoClinic. Very tasty, elegant, low calorie and healthy salad for 2. Just beware...it is tart (You may try adding a couple of Splenda packets to the dressing). It looks like a lot once mounded on the plates but is very low calorie!

    Recipe #202693

    A fairly easy and tasty pasta dish from Sunset. It uses ingredients you may have on hand.

    Recipe #200729

    Simple and delicious! I usually put a layer of peeled baby carrots under the salmon, spray them with oil and season them with creole seasoning & garlic powder. Enjoy!

    Recipe #196019

    Adapted this from "Meze Cooking". Flavor is very nice.

    Recipe #196785

    This is from "The Everything Cocktail Parties and Drinks Book" by Cheryl Charming. I'm thinking nutmeg might be nice on it too. Editing to make sugar optional.

    Recipe #253727

    Got this off the internet. Turned out to have a very nice flavor and was beautiful. I also enjoyed the textures together. Be sure to use the firm, flat, non-astringent "Fuyu" persimmon NOT the squishy dry out your mouth kind.

    Recipe #199252

    From: "The Bean Cookbook" by Norma S. Upson. When I try it I will probably double the herbs. *Use vegetable broth to make this Vegetarian. You may try this with any kind of cheese you like.

    Recipe #265545

    From: “The Africa Kitchen by Josie Stow and Jan Baldwin”. I changed this to use vanilla extract because otherwise you would have to make your own vanilla brown sugar. This also says in Africa they top the oatmeal with Amarula fruit cream liqueur instead of the whisky and vanilla brown sugar.

    Recipe #306033

    Found this on another website. I've made it a few times and it's wonderful! Very easy and refreshing. I usually double this recipe.

    Recipe #195679

    From: "Classic Vegetarian Cooking from the Middle East & North Africa" by Habeeb Salloum. From Yemen. This can be served as a dip or a salad.

    Recipe #257483

    From: "Classic Vegetarian Cooking from the Middle East & North Africa" by Habeeb Salloum. Arabian Gulf

    Recipe #257499

    This is from "The Frugal Gourmet Celebrates Christmas". I haven't made this one but it sounds good and beautiful! A quote: "This not only looks like Christmas but it tastes like Christmas! Do not overcook the peppers."

    Recipe #197144

    From: "Complete Home Bartender's Guide" by Salvatore Calabrese. "For those who love the taste of toffee and chocolate after dinner. Plus, it's real creamy."

    Recipe #255277

    Inspired by RSC#11 ingredients. Do you like Spinach Artichoke Dip? If you do, you're sure to enjoy this. If you cut up the veggies and shred the cheese ahead it will be quicker to throw together. You could also assemble it the night before and then bake it the next day. I'm sure this would be great with chicken, shrimp or ground beef but I wanted it to be a Vegetarian entry. Go ahead, try it and impress your family and friends.

    Recipe #282909

    This is a cake that has been made for birthdays for over 50 years in my family. It is 3 layers of dense chocolate cake with a smooth velvety truffle like filling and whipped cream frosting. Sure to please and impress any chocolate lover!

    Recipe #216715

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