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    You are in: Home / Cookbooks / Unreviewed Gems
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    41 recipes in

    Unreviewed Gems

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    Note, the original recipe was written for the CRAZE E salad contest using their ingredients, however I have since modified the recipe using my favorite ingredients.The dressing is using Recipe #382073.

    Recipe #378872

    A wonderful fruity, flavorful salad that screams for a glass of your favorite white wine! Recipe was found on Wine Spectator Magazine's website.

    Recipe #379399

    Sweet, spicy, tangy and tart flavors all in one bowl! Serve with a light bodied white wine. Found on Wine Spectator website!

    Recipe #379596

    Great appetizers! Special equipment needed is a steamer, preferably bambo!

    Recipe #379759

    Thai sticky rice is slightly sweet and rather sticy, and fun to eat; children love it. The traditional way to eat sticky rice is to gently gather a clump of it into a ball and dip into a sauce. Do NOT use American long grain or Chinese short/medium grain. Here's an explanation of Thai sticy rice: . Time indicated does not include soaking time for the rice. Although I've posted recipe to use with my Bamboo Steamer, a pasta pot (with a deep basket) lined with cheese cloth will work just as well

    Recipe #380046

    You don't have to reserve this dish for an Asian main course; also great served with grilled chicken or pork. Although I've posted the recipe to use with my bamboo steamer, a pasta pot (with a deep basket) lined with cheese cloth will work just as well. Besure to use long grain Thai sticky rice, not American long grain, or China sticky rice. Here's an explanation of Thai sticky rice: . Time indicated does not include soak time for the rice. Recipe comes from The Gourmet Cookbook

    Recipe #380042

    If you want rich and creamy baked beans like grandma use to make, you need to do a little more than just dump them in a slow cooker and forget about them! To perk up the flavor after slow cooking, add a bit more molasses, mustard and vinegar. Recipe from Cook's Country!

    Recipe #380138

    If you love chocolate and gelato, then this is the recipe for you! Found this recipe on Food network, however have made some modifications.

    Recipe #380475

    Recipe #382073

    This is one of the easiest and most refreshing desserts ever! Found the recipe on Food Network (Alton Brown) and it has endless possibilities! The cooking time indicated is really chilling time for the mixture. Note that sugar not only makes sherbet sweet but also makes it smooth and scoopable. If you reduce the sugar the sorbet will be hard, like ice.

    Recipe #383522

    Serve with Recipe #383686. Recipe from Cook's Illustrated.

    Recipe #383691

    Very refreshing light summer dessert! Original recipe comes from Alton Brown, however I found it a bit too sweet so adjusted the sugar down a tad. Suggest tasting the coffee before freezing and adjust the sweetness to fit your own personal taste. Also note that the scraping with a fork may scar your pan, so don't use your favorite cake pan.

    Recipe #383602

    Sourdough crepes are thicker and hardier than French crepes and go great with the salmon and dill filling. The rye flour gives the batter an added 'sour' punch. Perfect recipe for those that are new to cooking with sourdough. Please read the entire instructions before beginning. Time indicated does not include fermentation time for the crepes. Inspiraton for the sourdough crepe portion of the recipe comes from Sunset Magazine/Duontye's Recipe #136074

    Recipe #384234

    Not only is this a great addition to a traditional Indian meal, it's also delicious with lamb, vegetarian or a curry/cumin dish. This is Emeril's recipe that came with my cast iron pizza/griddle pan! Time indicated does not include rising time.

    Recipe #384486

    Great winter salad, especially when all you can find are hard-rock pears! The key to this recipe is to roast in a HOT oven, otherwise you'll have mushy pears.Recipes comes from America's Test Kitchen! Note: I've yet to achieve an all over browness on the pears, but still good!

    Recipe #385087

    Yum . . . chocolate, peanut butter cups and ice cream! This is a Cook's Illustrated PLUS recipe! Does not include chilling and freezing time. The amount of peanut butter is a guesstimate, as it's nearly impossible to measure so I just put in a couple big scoops.

    Recipe #385937

    Perfect for a pot-luck 'dock' party! Original recipe was included in a package of won ton wrappers, however I've reworked it to fit our taste. Serve with salas and/or guacamole (RZ would not accept salsa so had to put in pico de gallo).

    Recipe #386012

    Started out as Emeril's recipe, but now it's mine! Note that time indicated does not include marinating time.

    Recipe #386318

    Seems that every region of Mexico has a different recipe for a Michelada. We prefer the 'limon and sal' version, which is served on much of the baja. It's basically a beer margarita and soooooo refreshing!

    Recipe #386382

    NOTE: The following are the baking instruction to be use with Recipe #387518. Perfect for our busy lives . . . top with your favorite ingredients and dinner is on the table in minutes!

    Recipe #387780

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