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    You are in: Home / Cookbooks / Unreviewed Recipes....please help
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    Unreviewed Recipes....please help

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    Having two teenage boys and trying to stay on a diet can be impossible. I am really trying to reduce my carbs and I found this recipe on kalyn's kitchen blog. They loved it! Good for a phase 1 South Beach diet too.

    Recipe #436352

    This recipe is adapted from Bon Appetit, August 2003. I do not like overly sweet coleslaw and this was great for my low-carb eating. I used a Clemson Blue cheese. I added celery seeds to my slaw.

    Recipe #436472

    Found off a blog....I can't remember which one. This uses Golden Graham Cereal to make a light cookies.

    Recipe #421342

    Piquant is the creole word for "spicy". Adjust your cayenne pepper for heat, we love it HOT!

    Recipe #419779

    Piquant sauce is spicy and we add cayenne pepper to this dish. It starts with a roux and the holy trinity (onions, bell peppers and celery) of Cajun cooking. Serve over rice.

    Recipe #419781

    This recipe is from a blog online. This dessert is very colorful (use your imagination for the colors that look good together). I recommend red, blue, yellow and green. Kids will love it! "Zaar wouldn't let me post 2 envelopes of unflavored gelatin (like Knox). The envelopes are .25 oz. each.

    Recipe #416317

    This recipe is from Martin Yan's "Quick and Easy" Program.

    Recipe #415101

    Bratwurst can also be used in this one-dish meal. From Hoffman's "Pot Luck".

    Recipe #414666

    This bean recipe uses smoked turkey sausage links and three kinds of beans mixed together in a slow cooker. Perfect for pot lucks or a meal within itself. From Hoffman's "Pot Luck".

    Recipe #414673

    This dish is perfect for left-over turkey or chicken. I have used frozen corn kernels in the winter and my boys really love this spice of this. Serve with a salad or a green vegetable and you have a quick and easy meal.

    Recipe #414672

    These preserves do not gel at all, they are very syrupy. Try these as a glaze for chicken or on pork or chicken sandwiches. Posted by request. From The Joy of Jams, Jellies and other Sweet Preserves.

    Recipe #381872

    I am growing collards in the garden for the first time and I'm posting this recipe in hopes that I will be making it soon. From Better Homes and Garden October 2009.

    Recipe #392047

    From November 2009 O Magazine. Dark chocolate ganache and pecan pie filling layered in miniature baking cups.

    Recipe #394153

    From Gourmet Today. A great fall salad that would be perfect for Thanksgiving. You can slice the Brussels Sprouts by hand or use an adjustable blade slicer.

    Recipe #394158

    Chayote is similar to squash and can be found in many supermarkets now. This dish is spicy and wonderful over rice. Fresh turmeric can be found in Asian markets. This recipe is from Indonesia and the shrimp turns a beautiful color.

    Recipe #362539

    This recipe is from Saveur. Preserving figs in citric acid ( I used lemon juice) and brandy helps prevent the growth of microorganisms in the fruit and boiling the mixture in canning jars produces an airtight seal. If you have leftover fig syrup when you are finished canning, strain and refrigerate it to drizzle over ice cream or to stir into iced tea. This recipe using a boiling water bath for canning. There are many good instructional sites on Recipezaar if you are unfamiliar with this type of canning.

    Recipe #364894

    This is from Southern Living Magazine March 2008 edition. This uses orange liqueur, lemon curd and shortbread cookies to make unique trifle.

    Recipe #288516

    This is like a scalloped oyster recipe. From my mom's big plastic bag of recipes. We used a lot of Tabasco in this dish but we like our dishes hot. Adjust your seasonings for your taste.

    Recipe #260255

    I have a friend who gifted me with around 100 pears. I had to do something with them all and I made this recipe for a pear flavored vodka. Very smooth.

    Recipe #323335

    This pie was a winner in the 2004 National Pie Championships. Recipe provided by Raine Gottess.

    Recipe #330758

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