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    You are in: Home / Erin K. Brown's Public Recipes
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    54 Recipes

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    After book after book of this delicious drink being talked about I decided to make it myself! After several attempts, beginning with imitation butter extract, I ended up with this simple and yummy recipe.

    Recipe #340933

    From an article called "On The Beach" on pg 37 of the March April 2011 issue of Frontier Airlines magazine "Wild Blue Yonder"

    Recipe #454533

    From an article called "On The Beach" on pg 37 of the March April 2011 issue of Frontier Airlines magazine "Wild Blue Yonder"

    Recipe #454535

    From an article called "On The Beach" on pg 37 of the March April 2011 issue of Frontier Airlines magazine "Wild Blue Yonder"

    Recipe #454534

    Hummus made with Black beans instead of the traditional chick peas.

    Recipe #251839

    From an article called "On The Beach" on pg 37 of the March April 2011 issue of Frontier Airlines magazine "Wild Blue Yonder"

    Recipe #454536

    A deliciously salty dip that goes well with pita chips or focaccia. Also tasty as a spread or rolled up in prosciutto.

    Recipe #464040

    This is super delicious and has enough energy to stick with you for a while. It is a recipe "inspired by" Jamba Juice's Chunky Strawberry.

    Recipe #358561

    A delicious classic given to me by my Aunt-in-law last year. It was wonderful to have homemade egg nog for the first time, so I want to share the recipe. The trick is restraining yourself from making it all year long. Remember, with great power comes great responsibility. The recipe actually calls for a jigger of vanilla, but recipezaar didn't understand that term. Antiquated perhaps? Well, not if you are a bartender...

    Recipe #341455

    This recipe is great for parties, and you can store it ready-to-go in the freezer for up to two months. It's very handy to keep some frozen for those random black-tie affairs that sometimes pop up at one's residence unexpectedly. This recipe came from "Southern Living, 1993 Annual Recipes". I have found this a great gift for batchelor friends, stores easily, broils easily and impresses ladies and parents alike!

    Recipe #268756

    I got this fantastic recipe from my Mother-in-law, who got it here: http://alaskacooks.com/2006/12/11/scallops-2/ I wanted to put it up here, in case that site ever decides to take it down. I never used to be a fan of scallops, turns out I never had them cooked right. These were so flavorful and tender and EASY! I used the Kirkland frozen scallops from Costco ($20/bag). Make sure you only do 4-5 scallops at a time, or they don't cook correctly.

    Recipe #340034

    These are SO moist and very sweet. I recommend cutting them into very small, bite-sized squares. This is a recipe adapted from Woman’s Day Specials Halloween Celebrations Woman’s Day Select Series Vol XIV, No. 2, 2004 (pg. 54, Scaredy Cats)

    Recipe #264245

    Adapted from "Four Seasons Party Book" pg. 16. This has become a favorite substitute for regular deviled eggs, particularly amongst the menfolk I know. I usually use a lot of curry powder, 1 tbsp. or more for 12 eggs, but your amount will vary depending on your taste and the type of curry powder you have.

    Recipe #268761

    My dad makes perfect hard boiled eggs, so I finally asked him how.

    Recipe #509641

    This surprising dish is a fantastic accompaniment for ham. Pineapple chunks can be used instead of tidbits for a chunkier effect. (1 sleeve of Ritz is 35-40 crackers)

    Recipe #492685

    Served with Beef Tenderloin with Red Wine Reduction. I got this recipe from the Hemispheres Magazine on Continental Airlines, Aug. 2011, pg 136. Read more: http://www.food.com/recipe/beef-tenderloin-with-red-wine-reduction-464357#ixzz1YHRH6o1H

    Recipe #464359

    This recipe is open to variations depending on what you have in your fridge. Fresh fennel makes a good addition, or diced cucumbers and greek yogurt. From the July 2014 issue of The First Alternative Co-op Thymes (Vol 35, Issue 7) from the Corvallis Co-op.

    Recipe #517113

    This recipe came out of the October 2013 issue of Real Simple (pg. 214).

    Recipe #509861

    This is a twist on the Strawberry Lemon Marmalade recipe that comes in the Ball Pectin package.

    Recipe #375793

    Sweet and Spicy! This is a recipe that is based on a menu item of the same name at The Voicebox (http://voiceboxpdx.com/food-drink/). They make deviled eggs with bacon, green onions, and sriracha. I've modified the filling and used the toppings that The Voicebox uses to create a uniquely delicious deviled egg that will have people guessing about what's in them!

    Recipe #482304

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