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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 from "The Everything Cocktail Parties and Drinks Book" by Cheryl Charming. In a pinch, you can use regular vodka in place of the vanilla flavored.

    Recipe #253724

    This is from "The Frugal Gourmet Celebrates Christmas". I made the entire "Swedish Winter Feast" for a past Christmas and it was wonderful! I'll post the other recipes next. The whole meal is: Swedish Corned Pork Roast, Swedish Sauerkraut, Swedish Green Split Peas with Bacon, Mashed Rutabaga, Turnip, and Potato & Sweet and Hot Mustard, served with Rye Bread. I expected not to like anything and ended up LOVING everything! This is an excellent mustard. It will keep for a week refrigerated.

    Recipe #197141

    This is a really tasty spread/dip from Sunset.

    Recipe #200727

    Adapted from: "Vegetable Soups from Deborah Madison's Kitchen". "A homey Sunday-night sort of soup that makes no pretensions to being hoppin' John or any other southern dish but simply a bowl of delicious nourishment. I've found that frozen black-eyed peas take as long to cook as dried ones that have been soaked--a good hour and a half. Brown butter mixed with roasted sesame oil has a vaguely meaty flavor, which isn't detectable as either butter or sesame." "Smoked Spanish paprika stands in for the smoky flavor of bacon or ham."

    Recipe #254679

    This sounds yummy! I love green chilies! I think I'll try this with the skins on. I'm sure red potatoes would be good also.

    Recipe #206810

    This could be used as a dip or a spread. I made it up when I realized I needed it for a recipe I was about to make: recipe#204602. I thought it turned out very flavorful and yummy.

    Recipe #220431

    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: "Complete Home Bartender's Guide" by Salvatore Calabrese. "A Brazilian name for the most popular cocktail usually made with cachaca. This gives you all the flavors without the alcohol kick!"

    Recipe #255839

    This is from Cooking Light. I love it but it is a bit spicy so to make it mild decrease the pepper flakes, use mild curry powder and use a mild chutney. Great over rice and with pita bread. If you make it spicy, it's wonderful with cucumber raita to cool it off!

    Recipe #233158

    We loved this. Simple and elegant. I made a third of the recipe to serve 2.

    Recipe #205643

    This is from Cooking Light magazine. This recipe uses an immersion blender but a regular blender could also be used.

    Recipe #219818

    This was my first time boiling eggplant and it turned out very good! Boiling it with the garlic makes it extra special...we were eating it plain as it was cooling. I found this recipe to be very simple and tasty. We ate it with white rice.

    Recipe #205639

    This is from "Better Homes and Gardens Complete Book of Baking". There is another BH&G recipe posted but it is different. I haven't made that one but LOVE this one. It's very light & moist. I'd prefer it to brownies or chocolate cake any day. I very strongly recommend that you add the cinnamon. I think that is what makes it so special. This also freezes well, unfrosted. Then thaw several hours at room temperature and frost it.

    Recipe #196488

    This is from Cooking Light magazine.

    Recipe #219710

    This recipe is from the "Very Vegetarian Cookbook". Very beautiful and flavorful appetizer for the holidays or any get together. Really pretty on blue dishes.

    Recipe #196314

    Pretty tasty. Strong flavor. The eggplant soaks it up! Yummy with sticky rice.

    Recipe #196324

    Created for RSC#10. If you like tangy, this is for you. Eat it on it's own, in a sandwich or atop a nice crisp bed of lettuce.

    Recipe #243370

    From: “The Africa Kitchen" by Josie Stow and Jan Baldwin.

    Recipe #306822

    I had some mushrooms to use up and couldn't find any recipes that I wanted to make or that I had all of the ingredients for. So I decided to play with some of my favorite flavors together to make a vegetarian no bread-crumb stuffed mushroom. I had so much fun with this one that I also made green chile stuffed mushrooms and am going to post that recipe next! I had to write down a few more ideas for the next time I have mushrooms on hand. Playing with food is fun!

    Recipe #255140

    This is a much played with recipe. I love it! I like it chunky. Feel free to adjust it to your own tastes.

    Recipe #205345

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