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    18 Recipes

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    traditionally you "muddle" the mint in the glass w/ice but i don't like having to use my teeth to strain the mint as i drink, so i make a mint syrup. if i had time, i would freeze the watermelon and skip the ice, or do both, but i think you can change it up for how you like a drink: blended or poured over ice.

    Recipe #508928

    I make these for my kids' lunches and they really like them. They might crumble a little around the edges when cutting them but generally they hold together pretty well. You have to be careful to get the moisture content just right--the dough is pretty wet/sticky when I put it in the pan. Before they are totally done cooking, I remove the pan from the oven, cut the bars and then put them back in the oven to continue baking. I remove the bars from the pan to a cooling rack before I let them cool completely. once they're cool, they'll break up a lot more when you're taking them out of the pan. the first one sometimes breaks, but really, the chef needs to test one anyway.

    Recipe #503458

    you can make the puree in the blender with ice or make the mix of melon, alcohol, syrup and pour it over ice. i prefer the second option, but either way is fantastic. i took away the step of "muddling" the mint in the glass b/c i don't like having the mint in my glass but you can garnish with lime.

    Recipe #319462

    i wanted to make Recipe #186384, which is an excellent and authentic recipe, but i didn't have many of the ingredients in the house. i made this up and it worked really well. i'm recording it for my benefit, but if you try it, i hope you like it and vary to fit your pantry!

    Recipe #291511

    The ingredients and process for this soup are fairly simple, but requires patience and time to produce a nice rich flavor. I prefer chicken or smoked chicken stock, but this soup is easily made vegetarian or vegan by omitting the animal based products. update: I regularly use cajun spice (a really yummy one w/no added salt) instead of the italian seasoning and basil listed below. The measurements of all the spices are estimated and should be varied to taste. I like mine spicy by adding more pepper and cajun spice.

    Recipe #263856

    I adapted this from a recipe I found in Cooking Light (Oct. 2007). It's meant to be a side dish but i think it could easily be adapted to a vegetarian main dish. I served the leftovers, cold on a green salad with avocado and dressing and it was amazing.

    Recipe #261701

    A devourable soup. I really love this made with smoked chicken stock as it adds a beautiful flavour.

    Recipe #260748

    In an effort to make a dessert that my parents could have on their no sugar, no flour diet, I came up with this. Thanks to Ladypit for the idea of using pineapple and banana for added sweetness. My recipe will make a lot of crumble topping because that's how my family likes it. You can adjust quantities as you see fit.

    Recipe #260624

    Here is one more version of an old favorite. After trying many times, this seems to be one my family likes a lot.

    Recipe #219207

    This is something my family made growing up and I have no idea where the recipe came from. We always served it over rice and with sour cream on the side.

    Recipe #206172

    My friends always like this when I make it because the (sometimes) slimy texture of okra is not reallly noticeable when it's stewed. The only real difference in this from what my Granny makes is the addition of red wine vinegar--she would have added white.

    Recipe #206171

    This soup can be made as thick as you like by mashing some of the soup while cooking to achieve desired texture or by adding flour to thicken. Corn is also a nice addition, making it like a chowder. I alway serve it at the table with tabasco for those who like the heat.

    Recipe #204929

    I created this soup many years ago after eating something like it at an "ex-pat" cafe in Prague. It's a really easy to make soup and can vary to your taste.

    Recipe #200421

    I put this together one night when I needed a nice cool side dish. I think there's lot of room for variations (like adding a dash of hot) but here's the basic recipe.

    Recipe #197963

    The chocolate in these is, technically, optional but really really the best with.

    Recipe #188267

    I think the concept for these was developed for camping and hiking, but I make these for my kids as a healthier alternative to sweet snacks. There are tons of possibilities for variation on almost all of the ingredient which I like a lot.

    Recipe #177358

    I developed this recipe as a healthy treat for my kids--they love it! It could be made a bit sweeter if you prefer by upping the sugar to a full cup.

    Recipe #177356

    This makes a very traditionally flavored coleslaw—not fancy but very authentic.

    Recipe #158942

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