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    You are in: Home / KimmieCat's Public Recipes
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    33 Recipes

    Sort by: Newest | Rating | Photos | Time to Make | A-Z

    A delicious drink that reminds me of those little orange sherbet and vanilla ice cream cups I had when I was a kid now with a grown-up attitude. I truly recommend using the Tropicana brand orange juice, it makes a huge and more delicious difference.

    Recipe #474510

    My mom gave me this recipe and I decided to post for Zaar World Tour 6. You could also serve in a cordial. I hope you enjoy!

    Recipe #423538

    Awesome drink for when you need to get away. I hope you enjoy.

    Recipe #457384

    This is a great drink. I hope you enjoy.

    Recipe #457386

    I got this recipe from the Salish Lodge in Snoqualmie, WA. It is the best cosmo I have ever had. I hope you enjoy it as much as I do.

    Recipe #428846

    Great drink recipe with some bite! Hope you enjoy.

    Recipe #457383

    This is a great drink. You can serve them at a brunch or a summer party, or if you just want to close your eyes and pretend that you are sailing the seas in your beautiful yacht. I hope you enjoy.

    Recipe #457385

    Found on Pinterest when searching for ideas for a Breakfast at Kimberly's themed bruch.

    Recipe #496487

    A great drink for when you want to have a little bit of fun! I hope you enjoy.

    Recipe #457387

    From Williams Sonoma Thanksgiving Cookbook.

    Recipe #491558

    You can replace the canned apricots with 12 fresh apricots. Apricots are in season in June. Can substitute the sparkling wine/Champagne for 2 (12-ounce) cans ginger ale or lemon-lime soda. From Southern Living, April 2005 on myrecipes.com

    Recipe #456250

    Roast beef and cheddar cheese were quite content enjoying the high life with their friends, au jus, chives, and sour cream, at a local restaurant in Auburn, Washington. When all of a sudden the restaurant changed owners, and their familiar friend, chives, moved away and green onions started to make a regular appearance. Now as devine as green onions are, it just wasn't the same magic to the tastebuds as when chives were in town. So the gang went on a mission to find a new place to call home. That is when they remembered their good friend, KimmieCat, always appreciated their pumped up French Dip soiree, so they went to KimmieCat and asked her if they could sponsor their original ensemble. KimmieCat said "of course, I have always loved your sandwich and really appreciate how you can either be a meal or be placed on a roll and make an awesome appetizer. Can I share you with my friends at food.com?" asked KimmieCat. "Of course said the gang, we hope the foodies at food.com appreciate our entourage as much as you do."

    Recipe #473473

    I found this on epicurious.com when trying to find a recipe to use up one lone egg yolk. I hope you find it helpful when you find yourself in the same predicament or looking for a good homemade mayo. Can be made up to 2 days ahead.

    Recipe #501675

    I got this recipe from a friend. I believe he got it from a cookbook for smoked meats and seafoods. Everytime I make this I get rave reviews. I hope you enjoy!

    Recipe #496070

    from Martha Stewart Living, June 2008. Tip from recipe: if using thick asparagus spears, halve them lengthwise before sauteing to ensure quick and even cooking. Tools needed: whisk, medium bowl, large skillet, mixing spoon, and serving dish.

    Recipe #472478

    I found this recipe in the 'Joy of Cooking' cookbook. I was looking for a poppy seed and honey dressing recipe that was like a dressing that I loved at the Bittersweet Cafe in Kent, WA. This dressing is delicious. 'Joy of Cooking' recommends using a salad of fruits and greens, but a simple garden salad is a perfect mate as well. The step with the immersion blender is optional and was not in the cookbook, but I found it helpful to keep the ingredients from seperating and it pureed the shallots perfectly. I hope you enjoy as much as I do.

    Recipe #420909

    I had this at a baby shower and just had to get the recipe. It is very easy to make and does not take a lot of time to prepare. I hope you enjoy.

    Recipe #413337

    from Williams-Sonoma Bride & Groom Cookbook. When I made it, I had to adjust the cooking time, so I made a change from the original recipe to adjust the cooking time depending on the thickness of the chicken. Tools needed: large saute pan, boning knife, mallet or small frying pan, tongs, parchment/wax paper, and foil.

    Recipe #475034

    From Williams Sonoma Bride & Groom Cookbook (Free Press). I made these for a dinner party and they were a huge hit! Tools Needed: cast-iron frying pan, baking sheet, chef's knife, oil & candy thermometer, & tongs. I hope you enjoy.

    Recipe #491190

    I got this recipe from Cooking Light and it is fabulous. Since it is meant for lighter fare, I tried the fat-free feta (recipe didn't call for fat-free version) and it did ruin the taste, so I recommend using regular feta. The recipe calls for bottled minced garlic and a pickled pepperoncini pepper, for some reason I couldn't add that to the ingredient list, so please keep that in mind when gathering your ingredients. I hope you enjoy.

    Recipe #413326

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