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    111 Recipes

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    My own concoction with my new favorite vodka, Firefly Sweet Tea Vodka, made in South Carolina. I discovered it on my recent vacation in Charleston. Measurements are approximate; adjust to your taste. Be careful; this doesn't taste alcoholic! I use diet Sprite to keep the calories down; you could use regular.

    Recipe #335992

    I've been searching for the perfect summer basil martini. I think I found it on the "B*tches on a Budget" website! Slight variation using agave nectar instead of simple syrup. I had to substitute ounces for "jiggers" as called for in the original recipe -- original verbage included in directions.

    Recipe #480484

    I had a grapefruit juice & basil cocktail at Mitchell's Fish Market at the Waterfront in Pittsburgh, PA, and loved it. I didn't have all the ingredients so I made up my own version. I still tweak it though--if using the bottled Ruby Red Lite Grapefruit juice, it doesn't need the simple syrup.. I'd like to use fresh grapefruit juice but this is what I had on hand.

    Recipe #460145

    I haven't tried this yet but I do enjoy basil cocktails in the summertime! I have had the basil grape refresher that McCormick & Schmick's makes and it is awesome. So this is going on my "to-try" cocktail list as soon as my basil leaves are harvestable! This recipe from Saveur.com

    Recipe #478937

    Craving a basil martini. Just used ingredients on hand to make this. May need some tweaking yet as it was a bit "sharp" tasting.

    Recipe #480109

    A few ingredients I put together to satisfy a curry craving. You can use chives, parsley, dill or whatever suits your fancy for the herb. Also I used 2% milk because that was in the refrigerator today!

    Recipe #479826

    I don't know if it's right to call this a martini but I served it in a martini glass so there ya go! I needed a drink but I had limited mixers so this is what I came up with

    Recipe #513385

    This is my version of a mojito using vodka, not the classic preparation which uses rum. I just put this together and thought it was quite tasty!

    Recipe #460166

    I haven't tried this yet. It was in the August 2008 issue of Bon Appetit. "A grown-up treat."

    Recipe #312949

    From 2001 "Moosewood Restaurant: New Classics" Cook Book. For the best flavor and consistency, use a really ripe, sweet, soft pear. If your ingredients aren't cold, add ice to the blender or your glass but done put ice cubes in a food processor: use crushed ice.

    Recipe #498126

    From "Hungry Girl" newsletter. It's creamier than most pesto sauces and super-delicious! Here's the recipe and stats so you can whip up a batch...PER SERVING (1/4th of recipe, about 2 tbsp.): 68 calories, 5g fat, 228mg sodium, 3g carbs, 0.25g fiber, 0.5g sugars, 3g protein -- PointsPlus® value 2* . It's easier to blend if you double the recipe. (there is no cooking time but it's a required field.)

    Recipe #458577

    Recipe I found on Pinterest but was difficult to actually GET to the recipe quickly. Blog entitled "Aunt Peg's Recipe Box." I guessed at serving amount as I haven't made the recipe yet.

    Recipe #506171

    I created this for myself using a basic white sauce, a small can of white tuna in water and some seasonings. I served it over a light wholegrain English muffin.

    Recipe #253653

    I saw this on Emeril Live today and had to try it. "Cooler" is the right description! Very tasty and cool! I just made a two-serving recipe, however, and threw it all in the blender at one time.

    Recipe #238569

    My mother-in-law made this for her kids and my husband introduced it to me. It is wonderful! Like a hot fudge sundae only better!

    Recipe #320620

    From Woman's Day, April 2013. Each of those quesadillas has 50% of your daily dose of folate, a nutrient that can help lower your risk of heart attack.

    Recipe #498152

    Classic sauce of butter, lemon and fresh parsley goes perfect with any fish. A Weight Watcher's recipe.

    Recipe #494061

    From "Moosewood Restaurant: New Classics" (C: 2001). Serve it on rice, polenta, or grits, topped with salsa, grated cheese or sour cream and chopped fresh cilantro. You may also embellish with garlic, ground fennel, thyme, chili powder, chiles, chipotles, or cayenne. Can use beans a filling for tacos.

    Recipe #498120

    Even the non-coconut lovers in my house liked this one! I modified a chocolate chip cookie recipe for my daughter who likes coconut. It has a mild coconut flavor...if you want a stronger coconut flavor, try coconut extract instead of vanilla.

    Recipe #298830

    Ever in search of biscuits that actually rise, I tried this recipe and they DID, indeed, rise! HINT: Do not twist the biscuit cutter, just punch through the dough. Twisting "seals" the edges and the biscuit doesn't rise as well. The secret to this recipe, according to the author, is the type of flour. The lower the protein content, the higher the biscuit will rise. "Southern" flours such as White Lily, are recommended. Since Southern flours aren't always available, she came up with this preparation.

    Recipe #306505

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