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    297 Recipes

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    Baltimore Style Magazine asked local mixologists for their fave summer cocktails in their July/August 2006 issue. “It’s citrus-y and so refreshing served over crushed ice. It’s just beautiful, and the mint adds a bit of freshness.” —Heather Wilson, beverage manager, Pazo

    Recipe #461925

    This is a very old recipe for a Spanish/Portuguese condiment recently highlighted by David Leite, the founder of Leite's Culinaria, in his book, "The New Portuguese Table." David learned the recipe from Ilda Vinagre, a chef in Portugal (who, in turn, had learned it from a cook in Brazil). It is silkier and lighter than regular mayonnaise, tasting a bit like olive-oil-whipped cream. Great for those who cannot eat eggs and miss the mayo in their sandwiches!

    Recipe #417797

    I love the classic 1950's sidecar, but sometimes all the acid in the lemon juice really gets me! So this is my favorite, creamy version!

    Recipe #501744

    A fresh, cool and light veggie to serve as a side in the summer when cucumbers are at their peak. Goes well with grilled meats and chicken. My kids LOVE these!!

    Recipe #430823

    From shopping site One King's Lane! Sounded so good I had to save for safekeeping...

    Recipe #509883

    These are fabulous; tangy and lemony and very refreshing!

    Recipe #204100

    I was looking online for a green olive dip my sister's ex-boyfriend used to make that I loved, but I think this one is even better! His was just the olives and cream cheese, thinned with some olive brine.... Keeper! Found this on GroupRecipes.com.

    Recipe #461635

    My husband and I are huge horseradish fans - this dressing is not only amazing on salad greens, but you can use it to make a fabulous shrimp salad, or just as a dipping sauce for crudite or poached shrimp/chicken/etc....

    Recipe #420204

    This sauce is the invention of Rich Torrisi and Mario Carbone, of Torrisi Italian Specialties in NYC, and is all over the food blogs (Pinterest, Food52 just to name a few). What drew my attention is that Food52 mentioned jarring it and giving as gifts... What a fab idea! I didn't realize I'd fall in love myself and have to triple the recipe! It's a creamy, spicy, heavenly spread that lends itself to a million things - roasted meats and chicken, eggs in any form (fried, scrambled, fritatta), tossed with grilled shrimp to top a salad (or for an appetizer), stirred into cooked greens or a soups - stews - beans. Serve as a dip with toasted pita or a rustic corn chip, or even use as a sandwich spread. The uses are endless, and delicious. This sauce will keep up to 6 months in the fridge, if it lasts that long.... Enjoy!

    Recipe #519952

    Adapted from Rick Bayless' excellent book, Mexico One Plate At A Time

    Recipe #438195

    For a Sangria recipe that gets the balance right but also adds a few touches of uniqueness, try this one courtesy of master mixologist Tony Abou-Ganim. For the red wine, be sure to use a simple yet robust and reasonably tannic red such as Marques de Caceres or El Coto. Also, this recipe should serve eight or more people adequately, so invite over some friends! .

    Recipe #426639

    My sister-in-law brought these to my Super Bowl Party and they were the first thing to go.... absolutely simple, yet INCREDIBLY tasty and EASY. I dare anyone not to like this. Plus, you can freeze them. Pretty cool.

    Recipe #357775

    This recipe is adapted from "Lucid Food: Cooking for an Eco-Conscious Life", a cookbook that concentrates on local and sustainable eating and recipes, while reducing your carbon footprint.... What an amazingly simple, delicious and BEAUTIFUL salad this is!!! Soooo colorful!

    Recipe #410488

    A very popular, simple appetizer recipe.

    Recipe #458589

    From shopping site One King's Lane! Sounded so good I had to save for safekeeping...

    Recipe #509882

    I saw this on the Border's Bookstore website and didn't want to lose it before I can try it this summer. It sounds delicious AND has next to no sugar (I'm sure Splenda could be substituted) and fat. YUM!

    Recipe #196838

    Another one from "Hungry Girl" blogger Lisa Lillien.

    Recipe #500287

    French Canadian comfort food; kind of like sticky toffee pudding. Posting so as not to lose it!! Cooking time includes 1 hour minimum chilling time.

    Recipe #500359

    Still on my bacon/dessert obsession after visiting Animal in L.A. and trying the amazing Bacon Chocolate Crunch Bar... This one from CD Kitchen sounds like an easy substitute for my cravings!

    Recipe #410494

    Recipe adapted from Caryn Stabinsky, Elm Restaurant, New Canaan, CT. Cooking time includes overnight refrigeration.

    Recipe #502354

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