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    You are in: Home / Cookbooks / Summertime
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    96 recipes in

    Summertime

    Portland, Oregon is not supposed to get hot. Everyone says it doesn't get hot. They lied! So here are some recipes for summer's bounty, many of which don't involve too much cooking.
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    I've adapted this recipe from "The Barbecue Bible" by Steven Raichlin. If you like your barbecue beans on the sweet side, then these are the beans for you. I know that the list of ingredients is long, but most of them are probably already in your pantry. Don't be tempted to leave out the fresh garlic or fresh gingerroot--it makes a difference. This is mandatory with our ribs--all you need is a potato salad and coleslaw and you're all set.

    Recipe #51182

    I love this recipe! It is from the "Frugal Gourmet Whole Family Cookbook" by Jeff Smith. I've made this simple recipe for many years. People are always impressed but... I never tell them how easy it is to make. Some recipes are best kept secret. But I will share this one...

    Recipe #118398

    26 Reviews |  By C.C

    I have used this recipe for years and it never fails. I usually make it in the summer as we usually have a vegetable garden and always end up with too many tomatoes, I then make in batches,for the freezer. I use a lot of garlic in this recipe but thats because we love it and the garlic sweetens in the roasting process. I have strained the sauce at times to remove the seeds. Though most people don't mind tomato seeds.

    Recipe #209601

    7 Reviews |  By Malriah

    I am not sure who Gigi is but she sure caught my eye with this recipe! Cook time is refrigeration time.

    Recipe #54167

    If you're on a diet that forbids fried squash and you miss it you have to try this. If you're not on a special diet you'll want to try it anyway because its delicious. I allow 1-2 squash per person depending on size. Don't worry about having too much because the leftovers are good chopped into green salads or pasta salads or with Italian dressing (try Recipe #213989 ), as a snack. White patty pan squash can be hard to find if you don't grow them yourself, but the taste will be just as good with only 2 colors. You could use whole, baby squash, but the sizes I suggest -- where the seeds have begun to develop but have not yet begun to harden -- have more flavor. Note -- prep time does not include marinating time.

    Recipe #222171

    A simple, delicious vegetable recipe that tastes good with any grilled meat that was marinated in lemon juice. It can be done on your gas grill's side burner so you don't have to run back and forth. My family is perfectly happy with ordinary, yellow, cooking onions, but if you have Vidalias in season it will suit them very well.

    Recipe #215760

    To freeze follow the recipe to end of step 4. Double wrap in its dish in cling film and freeze for up to 2 months. To serve, put the frozen crumble into the fridge to thaw for at least 8 hours. Continue with step 5.

    Recipe #194560

    I love roasting green beans because they get a rich, carmelized flavor and also keep their color and crunch

    Recipe #212101

    This was for the Italian category for Zaar World Tour. Haven't made this yet but I have had it many times at Panera and its wonderful. Great when summer tomatoes and basil are bountiful!

    Recipe #176451

    Excellent dish when tomatoes are in season. To cut calories I sometimes use fat-free mayo and cheese and it is still wonderful. 8/31/07 After reading the recent review, I realized I failed to mention that you should let this set about ten minutes after removing from oven.

    Recipe #221844

    Honor the influence of the Orient. Soy sauce, fresh ginger, and sesame oil give this appetizer its Asian accent. Wonderful flavor, we had these for the Super Bowl and they were very much loved!!

    Recipe #209905

    From TOH-Quick Cooking. A fast, easy, and yummy grilled dinner.

    Recipe #62460

    37 Reviews |  By Lorac

    Polish sausage and potatoes, flavored with onion and fresh rosemary, cooked in foil. You can also bake the packets in the oven.

    Recipe #91512

    This recipe comes from the Better Homes and Gardens America's Hometown Favorites Cookbook. I like vegetables and, I love this! It makes a great side dish! I can eat this as the main entrée with a salad and bread. It is a great meal.

    Recipe #49906

    Easy to pop into the oven. A meal all in one packet.

    Recipe #40570

    I often make sweet clafouti, especially with cherries; but recently, I ate a savoury one in a restaurant - it was delicious! Much lighter than a gratin and a wonderful, colourful recipe idea for a vegetable accompaniment OR a light lunch or starter. This is the version I invented using yellow & green courgettes with little cherry tomatoes. I used grated parmesan cheese and it worked perfectly! I made this in a 30cm/12" long oval earthenware French Tian; any attractive oven to table baking dish would be suitable.

    Recipe #209189

    OK this is sooooooooo Good. I could eat this 3 times a night and not get sick of it. Zesty and spicy and very tasty.The tomatoes really add to the flavor

    Recipe #63975

    I suggest cooking the potatoes for about fifteen minutes before throwing in the vegetables.

    Recipe #31616

    I actually won a cash prize in our local paper for this recipe. My husband and I will eat the whole thing ourselves - make several if you're having guests. If someone you love doesn't care for cauliflower, this may be the ticket!

    Recipe #19710

    Yummy, easy, and NO clean-up! what more can you ask for? I got this recipe from the Reynolds Wrap Kitchen.....it even impressed my difficult-to-impress parents! I've included directions to cook on the grill or in the oven. Either way, NO clean-up!

    Recipe #65096

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