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    88 Recipes

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    From the Black Hills Recipe book for ZWT6... I thought this would be fun with the Feta Cheese Broiled Tomatoes, since it uses mayonnaise. I'm not sure how much this makes... looks like a couple cups maybe?

    Recipe #426609

    From the Black Hills Recipes book. ZWT6.

    Recipe #426608

    From the Black Hills Recipe book, ZRT6. Prepare the fish early enough that it is cooled for the salad.

    Recipe #426606

    From the Black Hills Rosemalers Recipes; Norwegian section. For ZWT6.

    Recipe #426605

    4 Reviews |  By Abi Fae

    From the Essential Asian Cookbook for the ZWT6! This one is from Indonesia. note: Kecap manis; Other names: kecap manise, ketjap manis [KEH-chuhp MAH-nees] An Indonesian sauce similar to a sweet soy sauce flavored with garlic and/or star anise. Kecap manis is sweetened with palm sugar and is used as a condiment. The sauce is thick and not at all salty and has a very rich caramely flavor.

    Recipe #425031

    5 Reviews |  By Abi Fae

    I can't eat this one :( Between Hoisin sauce and the sugar... And pork does terrible things to my bloodsugar... BUT here it is for ZRT6! :) From Essential Asian Cookbook (Bay Books).

    Recipe #425029

    A wonderful recipe for ZWT6. From Japanese Cooking, Emi Kazuko.

    Recipe #425028

    For ZWT6. From Japanese Cooking (Emi Kazuko). Kuri is the Japanese variety of chestnut. They're available at asian stores. Try to get Japanese short grain rice if you can. It cooks differently from American versions. If you can't, just keep an eye on it so that it finishes cooking correctly.

    Recipe #425026

    3 Reviews |  By Abi Fae

    You can replace pomelo with grapefruit, but since grapefruit are juicier, drain them before adding to the salad. Another recipe for the world tour. Hot, Sour, Salty, Sweet.

    Recipe #425023

    2 Reviews |  By Abi Fae

    Just adding to the lists of Asian food for the ZWT! What makes this special is the black vinegar. If you can't get any, use regular rice vinegar, but if you can find black... GET IT. It's like the difference between Italian and Spanish olive oils. Subtle and amazing. From Hot, Sour, Salty, Sweet

    Recipe #425021

    2 Reviews |  By Abi Fae

    Two vital sauces if you cook vietnamese :) The Nuoc Cham is presented in regular and vegetarian forms. Once again from the best cookbook: Hot, Sour, Salty, Sweet.

    Recipe #425014

    Another recipe from Hot, Sour, Salty, Sweet. My Krogers sells lemongrass in a tube that works wonderfully for this since fresh lemongrass is hard to find. note: cook time includes marination.

    Recipe #425011

    Kotópoulo Souvláki from Saveur magazine. You can make this with chicken or lamb.

    Recipe #425010

    8 Reviews |  By Abi Fae

    condiment for south east asian foods. from Hot, Sour, Salty, Sweet. You can use any mild chile in this recipe, such as Hungarian Wax or Cubanelle.

    Recipe #425009

    2 Reviews |  By Abi Fae

    This is from Hot Sour Salty Sweet, my favorite cookbook :) It's a culinary journey cookbook, which are the best reads!! The trick to wok cooking is to prep everything in little bowls so that you can quickly and easily add ingredients without trouble. This looks like a harder recipe than it actually is. All the effort is in the prep and then it's just tossing things into the wok til it seems done :)

    Recipe #425008

    1 Reviews |  By Abi Fae

    From http://skinnygourmet.blogspot.com/2008/12/healthy-meets-indulgence-cheddar-and.html, but I added fat back in and made it lower carb by replacing the flour/skim milk with heavy cream. This looks amazing and I'm looking forward to trying it soon.

    Recipe #411223

    1 Reviews |  By Abi Fae

    I made this for my Halloween picnic. Needed something to warm us through. Colorado and snow on the ground! I used sambhal curry it's an African curry and very rich! Most of the taste will depend on which curry blend you use.

    Recipe #397638

    Boulder sausage now makes chorizo. Best mexican chorizo I have ever eaten. I find a lot of chorizo a bit too greasy for my tastes, and Boulder's has a wonderful texture. Titling this recipe was tricky because after calling it "green chili" all day I realized it isn't really a chili, is it? So I am now in a lively debate with several friends about what, exactly, defines a chili. In any case, it's yummy. *nom nom nom*

    Recipe #385554

    Peaches are on sale by the roadside so I had to buy some.

    Recipe #384679

    This is a very simple, very delicious recipe. The flavors of the custard and the rhubarb blend very nicely.

    Recipe #373698

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