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    206 Recipes

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    An eastern twist on a western cocktail. From the Monsoon restaurant in Tokyo.

    Recipe #425676

    A lower sugar fruit sauce, it make a wonderful accompaniment to venison, turkey or pork as well as waffles, pancakes and ice cream. You should can or freeze any extra that won't be used in a week or so.

    Recipe #423453

    This Cherry Sundae is traditional treat that is served in German ice cream parlors during the summer. The recipe makes enough for 2-4 ice cream sundaes; 2 as a stand alone treat or 4 as dessert. You could take out all the alcohol so the kids could have one too, but what fun would that be?!

    Recipe #423344

    A traditional recipe, it is simple and homey. This recipe serves 3-4 but can easily be doubled.

    Recipe #423322

    This are delightflul little nuggets with layers of flavor. I slightly adapted a Martha Stewart recipe - like all MS recipe's they tend to be a bit fussy, but the results are worth a little fuss. The original called for unblanched almonds - I don't bother and they always get scarffed up. You can skip the chocolate and cocoa steps for simple spiced almonds, also good, but the whole combination is devine! The secret to this not being to much work is the right cooling rack - you want the type that has bars in both directions (open squares), this allows the excess chocolate to drip down but not the almonds. I used two other types which were major pains in the ... , but I liked the almonds so much I bought new racks! These make great gifts packaged up in pretty cellophane bags. You can double the recipe, but don't do more then that at once it gets a bit unwieldy.

    Recipe #408949

    In the holiday mood and feeling adventureous, try this unusual cocktail. Avoid using Christmas tree firs that may have been treated. This is from Seattle Chef, Kathy Casey's new cookbook "Sips & Apps" . Prep time does not include time to infuse the gin.

    Recipe #403318

    Is it a cobbler or a cupcake or a muffin? You decide! Use any fresh berry that you love. If anything sticks to the pan just scrap it off an put it back on the cobbler. When place upside down on a plate they should have a slight dimple in the bottom perfect for holding ice cream or whippend cream. Yes, the batter is thin! Adapted from a Pioneer Woman recipe .

    Recipe #382548

    I had these for the first time on the deck at my brother and sister-in-law's home in S. Cal. They had such a declicous flavor, and eating outside made them even better. Enjoy them with fruit and whipped cream or your favorite syrup. If you want an even lighter texture you can seperate the eggs, whip the whites and fold them in at the end; my SIL always mixes them in whole and they are wonderful!

    Recipe #375150

    An alcoholic version of a Chambord truffle. The cocktail is as smooth as ganache, but not quite so innocent.

    Recipe #374335

    Please use good quality brandy. It is very strong so may not be to the taste of those who drink infrequently. An elegant after dinner cocktail, sip slowly and enjoy.

    Recipe #374334

    This sauce takes the ice cream sundae from All American to the Carribean. Perfect for those feeling a little adventurous. I adapted it from another recipe for ZWT 5

    Recipe #374207

    Not a traditional cake, it is made in a loaf pan, with two batters. It is very moist and fruity. I haven't tried this yet and the method of removing from the pan is not entirely clear.

    Recipe #374205

    Brush this slightly sweet sauce on shrimp or chicken before and during grilling. The recipe makes enough for 1 1/2 pounds of chicken or shrimp, with some left over to pass at the table. DO NOT substitute coconut milk for the cream of coconut. Coco Lopez is usually found with drink mixers in the grocery, I have found other brand for much less at my local Asian markets. You can also use as a marinade.

    Recipe #374133

    Made for Zaar World Tour 5 - by the Cooks With Dirty Faces. Like our team this is just a little out of the ordinary with the combo or sweet and spicy, and the crunch from the cuc and jicama. Watch out for flying salsa when everyone digs in, or you'll have a dirty face too!

    Recipe #373819

    I love this combination of ingredients and have used them before in an aioli . I was inspired by a couple of other recipes to mix them in sour cream instead to make a delicious crema. This makes a delicious topping for tacos, enchilada's or anything else you want to add some pizzaz to! One chipotle is plenty spicy for us, add more to your personal taste.

    Recipe #373230

    This makes a great appetizer or main dish.

    Recipe #371407

    I've been making this for my family for over 25 years, it came from the LLLI cookbook, Whole Foods for the Whole family. The original recipe calls for beans, I have never used them as I can't stand them, so I have included them as optional. This is a very kid friendly recipe, and easier for them to eat then hard shell tacos. It is NOT very spicy, if you like it spicy add more hot sauce, some green chilies, more cumin, etc. Pepper jack on top would also spice it up some more. The crust is very different, more bread or biscuit - like not at all like a regular pie crust. When you spoon it in the pan is will seem all gooey and you'll wonder how it works.

    Recipe #370785

    An alcoholic virgin from down under!

    Recipe #369975

    Add a skewer of melon balls or a spear of fresh pinapple for an extra festive drink.

    Recipe #369929

    This rich little dessert is a cross between a custard and a macaroon. Adapted from David Leite,

    Recipe #369823

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