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    2,059 Recipes

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    When cooking with jalapeno, use gloves like your life depends on it. Recipe from the Santa Fe School of Cooking cookbook.

    Recipe #515449

    Marinate time required, but overlap by making the sauce in the meantime. Recipe from Brian Murray posted on The Pioneer Woman's site sponsoring her Bush’s Grillin’ Beans/Pioneer Woman Recipe Contest.

    Recipe #515414

    I came about this recipe from "In Sock Monkey Slippers" blog. She's part of the California Raisin Ambassador team, where they try out recipes to promote raisins. She said of this recipe's fantastic sweet-smoky blend that it is, "a sweet sinful Las Vegas marriage where Elvis is the preacher and Tom Jones is the flower girl." HA! I like a good surprise, too, so pair this with pork, shrimp, potatoes, etc.

    Recipe #515403

    Crisp carrots, cucumbers, radishes and celery combine with fresh basil, mint and parsley in this honey-Dijon dressed rice salad. Recipe from Whole Foods.

    Recipe #515395

    Adapted from Moosewood Restaurant Lowfat Favorites. The original recipe calls for brown rice, but I substituted sushi rice.

    Recipe #515390

    The spices are perfect and the yogurt make the burgers nice and moist while still holding together.. From the Schwartzbein Principle Cookbook.

    Recipe #515378

    Start the party off with a little heat! Adapted from The Border Cookbook, by Cheryl Alters Jamison and Bill Jamison.

    Recipe #515294

    You just warm the bananas on the grill (don’t char them) to soften the texture and mellow the flavor, making them more receptive than ever to a cool ice cream topping.

    Recipe #515292

    A superfast deviled egg recipe with tons of flavor. Recipe from D’Lish Deviled Eggs by Kathy Casey.

    Recipe #515265

    This is one daring deviled egg recipe from Kathy Casey's D’Lish Deviled Eggs. Tobiko is the Japanese word for the flying fish roe. It is most widely known for its use in creating certain types of sushi. It boasts a red-orange color, a mild smoky or salty taste and a crunchy texture. Nori Komi Furikake can be purchased at any Asian market or even Amazon.

    Recipe #515263

    Note: To make chipotle puree: Place 1 can of chipotle peppers in adobo sauce in blender and puree until smooth. Freeze any remaining puree for another use. From: Dishing with Kathy Casey.

    Recipe #515262

    I find when making deviled eggs, potato salad or hummus, the end result is best if prepared with the main ingredient warmed so as to absorb the flavors better. So, as soon as the eggs are cool enough to touch, get to mixin'. Recipe from "D'Lish Deviled Eggs" by Kathy Casey.

    Recipe #515246

    Enlivens any sandwich or wrap. Recipe from "The Big Book of Potluck," by Maryana Vollstedt.

    Recipe #515245

    Recipe from "The Good Housekeeping Test Kitchen Grilling Cookbook: 225 Sizzling Recipes for Every Season."

    Recipe #515234

    Serve with quesadillas or pulled pork sandwiches. From The El Paso Chile Company’s Texas Border Cookbook.

    Recipe #515228

    "Grilled Chicken Salad With Sugar-Glazed Hazelnuts and Toasted Sesame-Poppy Seed Vinaigrette": from mailtribune.com

    Recipe #515224

    I just can't call a shrimp a prawn, sooooooo here's a recipe for Shrimp 'N' Polenta from cookbook: “Try This At Home: Recipes from My Head to Your Plate” by Richard Blais. Take into consideration marinate time required.

    Recipe #514987

    Maria Rama's recipe from her cookbook, Bacon Nation.

    Recipe #514986

    Something to do with that leftover turkey.

    Recipe #514702

    Ice cream topped with banana's the Cuban way.

    Recipe #514700

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