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    2,330 Recipes

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    One for summer or winter, if you're blue.

    Recipe #483707

    I'm not a hardcore drinker and prefer alcohol disguised and on the sweet side. Boy, do I love me some peach schnapps.

    Recipe #498688

    I've been using this technique for years and it's no-fail. Completely skip the step of greasing and flouring the pans. I've used it for scratch cakes and boxed cake mixes alike. There's no need to grease and there's no carcinogens. The wax does not attached to the cake.

    Recipe #452719

    Joyce L. Sproul of Bath, Maine, won the grand prize in Rice-A-Roni's 1999 National Rice and Chicken Month Recipe Contest with this one dish meal.

    Recipe #482768

    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

    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

    A popular South African drink available in restaurants and bars everywhere. I sound like a commercial.

    Recipe #456752

    I love this marinade! I marinated fajita steak strips for less than an hour and it was still very flavorful. Ancho chile power is mild, so don't be afraid. Oh, I can't say it enough...season meat with salt before cooking.

    Recipe #464367

    A great marinade that can be used on steak, flank steak, lamb, chicken, shrimp, etc.. It certainly will become a family fav.

    Recipe #460978

    Use on grilled corn, burgers, ribs, steaks, popcorn, chicken, pork, southwestern rice or recipes calling for chipotle spice mix. Fill small jars and tie with rafia as gifts.

    Recipe #462603

    A tropical treat with a smooth taste. Yo ho ho and a bottle of schnapps. Here's to ya!

    Recipe #513676

    Can be used on all types of meat, seafood and poultry. Not Emeril's, but a good subtitute. Can add a smidge of ground corriander and/or fennel.

    Recipe #451511

    A friend had suggested ages ago, after marinading and immediately before grilling or cooking, to place 1 small spring of rosemary on top each piece of meat. The Asian-rosemary infused flavor is delicious.

    Recipe #452157

    A great condiment for dipping fries, spread on grilled cheese or on hamburgers.

    Recipe #497968

    This all-purpose dressing is great for a composed salad or as a sauce for chilled, blanched green beans or asparagus. From former restaurateur David Hagedorn.

    Recipe #497489

    So good on tilapia, mahi mahi, fish tacos, black beans, grilled shrimp or even as the sauce for cabbage slaw.

    Recipe #474930

    A recipe to glorify hot dogs, hamburgers...fries or onion rings...chicken or fish fingers. Unlimited uses. Adapted from "Burning Desires" by W. Park Kerr.

    Recipe #516091

    For the girls.

    Recipe #491154

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