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    2,281 Recipes

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    From January, 2011's issued of Southern Living. This is an easier version of the original because it uses pre-cooked chicken and canned broth. Don't forget...heat your oil good before adding the flour for a flavorful and fast roux. Good for OAMC, too.

    Recipe #445026

    From Joe Yonan's cookbook.

    Recipe #449768

    An Asian soup noodle-bowl makeover (minus the seasoning packet) from Fan Fare! Best of Bridge Cookbook by Sally Vaughan-Johnston.

    Recipe #518475

    Achiote powder mixed with other spices and herbs can be turned into a paste to marinate and give a smoky flavor to meats, fish and poultry. This makes enough marinade for about one pound of meat.

    Recipe #491451

    From recipe rewards.

    Recipe #430263

    This simple syrup is to be used as an equivalent of a regular sugar-based simple syrup in cocktails, coffee and tea drinks, etc. About Agave: Agave is a natural sweetener used in place of sugar. It has a glycemic index that is 40 percent lower than refined sugar and agave nectar is an optional sweetener for people who are diabetic; the sugars from agave nectar are released slowly into the bloodstream, keeping blood sugar at a more consistent level.

    Recipe #455438

    Interesting recipe From Top Tomato 2009 finalist Joan Summers of Arlington.

    Recipe #449787

    The Cherry Salas is a fresh bonus, but feel free to just make the chicken. From getoffyourtushandcook.com blog.

    Recipe #489068

    Sweet potato fries sweetened with agave, spiced with smoky chili powder and tinged with a hint of lime. These will not be a crispy fry. Oh, up the chili powder to 1/2 teaspoon if you’re using a dipping sauce. I used recipe #183727 along with 1/2 teaspoon chili powder and the sauce provided just the right balance of heat and cooling.

    Recipe #493384

    If desired, top with a dash of club soda. As a point of interest, agave nectar has a cleaner, lighter taste than honey and it also doesn't spike sugar levels as does honey. Now that I've got you hooked on agave nectar, go make recipe #453425.

    Recipe #453428

    From Will Work For Food Girl’s blog. Agni or the “digestive fire,” is one of the most important principles in the ancient science of ayurveda. It refers broadly to our ability to process all aspects of life, including food, experiences, memories, and sensory impressions. Agni is responsible for absorbing the nutrients and essential elements the body needs while burning off waste products (agni is the root of the English word “ignite”). If our agni is strong, we’re able to digest food efficiently and easily assimilate our daily experiences. On the other hand, if agni is weak, our body won’t digest well, creating toxic residue or ama that lodges deep in our cells. According to ayurvedic teaching, strong agni leads to excellent health and well-being, while the accumulation of ama results in the slow deterioration of the body and ultimately, disease. The inability to metabolize emotions produces just as much toxic residue as undigested food. In fact, pent-up anger, long-held sadness, and lingering guilt are more debilitating for most people than problems with physical digestion. An interesting link regarding agni: http://heymonicab.com/ayurveda-an-overview/agni-digestive-fire/ Here's to good agni! :-)

    Recipe #483778

    Agua De Valencia Cocktail is a Spanish drink and is known as “Valencian Water.” The origin of this cocktail comes from the bar Café Madrid de Valencia, Spain. In 1959, Constante Gil first served this amazing cocktail. Gin, orange juice, vodka, and Champagne are the basic ingredients of the famous Agua De Valencia Cocktail.

    Recipe #483578

    Aldo's Italian Soda, served at Aldo's Sidewalk Cafe in San Juan Capistrano. I copied this interesting excerpt: Adding a fine spritz to a drink is a marvelous thing, a centuries-old practice. Today, however, mixologists and bar chefs no longer think in terms of committing a splash of club soda to a cocktail. Mere carbonation is passe, now it's about adding quality effervescence. A spritz helps achieve all-important balance between the various elements in a cocktail. It enhances a drink's mouth feel, and most importantly, effervescence energizes a libation, transforming it from flat and lifeless to teeming with vibrancy and pizzazz. One thing you can do to immediately improve your drink-making abilities is look beyond using carbonated water from the beverage gun. Artificially charged water created on-site can hardly compare to the natural effervescence of sparkling waters, source-derived products like San Pellegrino, Perrier, or Ramlosa. These famous waters have an abundance of fine bubbles and mild acidity that invigorates a cocktail. Club soda can't begin to measure up

    Recipe #464095

    Alfajores are a favorite South American treat made of dulce de leche (caramelized milk) sandwiched between buttery shortbread cookies. An adaptation from Carnation. NOTE: Can substitute ready made dulce de leche for a quicker version.

    Recipe #428776

    A favorite Artisan Bread in 5 Minutes a Day that will garner raves and praise.

    Recipe #473911

    One I'll be making for Easter. From Bon Appetit, February 1998. Overnight chill time included.

    Recipe #494097

    The coconut sweetens this bread while the bananas and pineapple provide a hint of each of their flavors.

    Recipe #513496

    Something I would love...disguised liquor (Italian-style). From TipsyBartender.

    Recipe #501432

    My signature drink. Oh, it's a make-ahead, freezer-ready recipe. To make it more manageable, divide between quart size, heavy-duty, zip-top plastic bags. Freeze time not included.

    Recipe #403920

    This is especially great to take to someone's home for a party or to enjoy at home with guests....or alone!!

    Recipe #453896

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