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    484 Recipes

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

    Hendrick's gin has the flavor of cucumber infused in it. My husband put together this variation on a saketini to accentuate that flavor.

    Recipe #480110

    Use to dress seafood or chicken, as well as vegetables. From The Volumetrics Eating Plan.

    Recipe #500620

    A Bon Appétit Test Kitchen recipe, a great spread or dip. Taste the labneh before adding salt, as some varieties are already salty enough.

    Recipe #514815

    A Mexican take on the Bloody Mary, from Zarela Martinez

    Recipe #478819

    A very simple Prevention recipe for a healthy snack for one.

    Recipe #507598

    A Weber recipe, good for red meat, pork, poultry, seafood, or vegetables.

    Recipe #505548

    A Weber rub for red meat. Chile powder is not chili powder, which contains unwanted ingredients, it is ground red chiles, your choice of heat level.

    Recipe #505510

    A Weber recipe for red meat, pork, or poultry.

    Recipe #505558

    Adapted from a Smitten Kitchen recipe. No bacon, a lighter dressing, more nutritious than one made with bagged slaw mix, quick to put together, and just as good the next day. Pepitas are pumpkin seeds.

    Recipe #499496

    From The Complete Diabetes Prevention Plan.

    Recipe #500432

    A Weber recipe, recommended for pork, poultry, and vegetables.

    Recipe #505502

    A Weber recipe, good on red meat, pork, poultry, seafood, and vegetables. The allspice is what makes it Caribbean, as allspice is a berry native to the Caribbean, not a blend of different spices as some believe.

    Recipe #505503

    A Weber recipe. Unlike some others, this calls for chili powder, rather than ground chile.

    Recipe #505545

    Keeps up to five days in fridge. The sherry vinegar makes it mellow, if you can't find any use a mild vinegar like rice vinegar.

    Recipe #500416

    A Weber recipe recommended for red meat, pork, and poultry. Chile powder is not chili powder, but pure powdered chiles. Use one with a heat level with which you are comfortable.

    Recipe #505501

    Another recipe from Michael Natkin's "Herbivoracious". Nice switch from gazpacho, makes a light, easy summer dinner with a salad and some bread, although it will only give you 2 to 3 servings if you're making it a meal. The time-consuming part of this recipe is making the Recipe #483923, it needs to be made in advance. I found I needed to add more milk to get it to the consistency I wanted, but it's very flexible. The addition of some milk does cut the tartness of the buttermilk, though. Make it vegan by using a combination of part vegan sour cream and part alternative milk (rice, hemp, soy, etc.). Natkin suggests adding a little lemon zest to it; I think a small piece of chipotle in adobo would be wonderful, or maybe a garnish of cooked shellfish or diced avocado or roasted sweet corn.

    Recipe #483922

    A Weber recipe for pork or poultry.

    Recipe #505554

    Recipe by Sara Kate Gillingham-Ryan, published on the blog she founded, All the essential flavors of real, classic Caesar dressing, but no egg.

    Recipe #515387

    A Weber recipe for red meats like beef, bison, and lamb.

    Recipe #505505

    1 Reviews |  By Zeldaz

    I love this dip sold at Trader Joe's, found this copycat recipe for it at

    Recipe #504463

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