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    From fooddownunder.com. Beer adds both flavor and texture to this lovely batter. If you make the batter early, it may thicken, in which case it can be thinned with a little more beer or with water. Too thick a batter will make the shrimp soggy, while a batter that is too thin won't form a complete coating.

    Recipe #132851

    From fooddownunder.com. Great on chicken and fish. Can also be used as a dip or in place of red or green salsa on enchiladas.

    Recipe #132850

    Recipe #132849

    You can leave out the beets and add kiwi if desired.

    Recipe #132792

    From fooddownunder.com. I thought this looked like a neat recipe. Please rate it if you make it!

    Recipe #132791

    From fooddownunder.com

    Recipe #132790

    From www.avocados4u.com

    Recipe #132786

    Recipe from: Best of Gourmet 1993 (Condé Nast)

    Recipe #132784

    Recipe #131710

    From rockymountainroll.com

    Recipe #131242

    Use for sandwiches, burritos, tacos, whatever!

    Recipe #131236

    Recipe #131127

    WW recipe. Needs to freeze for 2 hrs before serving

    Recipe #131126

    Recipe #130796

    Recipe #130793

    From weightwatchers.com

    Recipe #130788

    From weightwatchers.com. Needs to marinate for 2-8 hours.

    Recipe #130787

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