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    1,402 Recipes

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    This is a healthier variation of the Chinese-American Sweet and Sour Pork without the orange dye, MSG and high-fructose corn syrup of the restaurant version.

    Recipe #497049

    This recipe is from a restaurant in Ixtapa, Mexico.

    Recipe #496502

    Limeade is Southwest America's second favorite thirst quencher, after unsweetened iced tea. This recipe builds on this fact and expands it in a new and very tasty way.

    Recipe #496501

    This recipe is from the Mexican state of Oaxaca.

    Recipe #496498

    Popular all over Southwestern America and across Mexico, this cocktail is remarkably refreshing.

    Recipe #496497

    A different outlook on the traditional screw driver cocktail.

    Recipe #496496

    This is the Mexican version of the Rum Punch served all over the Caribbean.

    Recipe #496495

    A lot of this recipe can be made in advance and pulled together fairly quickly. This recipe is from a restaurant in San Francisco, California.

    Recipe #495768

    This recipe takes a bit of time but is not that hard to do. You can make these ahead of time and do the last fry right before serving. You will never have a more crispy or moist chicken wing in your life. Do not sauce these wings but serve the sauce on the side. This recipe is from Mission Street Foods in San Francisco, California.

    Recipe #495767

    This recipe is from Mission Street Foods in San Francisco, California.

    Recipe #495763

    This recipe is from the CIA. They know who you are and that you wield a knife with considerable skills :-).

    Recipe #494607

    This is a simple gelato, very versatile; enjoy it plain, with fresh fruit, or to accompany a cake. This gelato is often used in the preparation of affogato al caffè, where the gelato is covered with brewed espresso and topped with whipped cream. This recipe does require an ice cream maker.

    Recipe #494595

    This recipe is from the CIA at Greystone..

    Recipe #494594

    This recipe is from the CIA and was created by CIA graduate Melia Kilbourn while she was working towards her Bachelors degree.

    Recipe #494591

    This recipe is from the Tuthill House at the Mill Restaurant & Tavern in Gardiner, NY, which is a historic 1788 Grist Mill converted into an eating establishment.

    Recipe #494590

    You may add a variety of liquors to this recipe such as rum or bourbon. To save time, the eggnog can be made the day before. You can also increase the recipe and serve it in a punch bowl.

    Recipe #494588

    A perfect drink to ring in the New Year.

    Recipe #494587

    Get your children involved by asking them to muddle for you. If you want, you can add 1 1/2 ounces of your favorite vodka or bourbon to this drink.

    Recipe #494586

    Saved for a special event so I would not lose the recipe.

    Recipe #494585

    Linz, Austria is the home of the renowned Linzertorte (cake). A Linzertorte is a tart made of a nut flour dough accentuated by almonds, lemon zest, and cinnamon. The tart is traditionally filled with black currant preserves and topped with a lattice crust. Linzertortes are a traditional European Christmas pastry. The Linzertorte is one of the oldest known tarts dating from 1653. It was introduced to America around 1856. Linzer Sables employ the same recipe as the Linzertorte but instead the dough is cut into cookies and two of them form a sandwich around the preserves. The top cookie has a small cutout in its center (known as a Linzer eye), thus showing off the underlying jam. In America, raspberry has replaced black currant as the jam of choice though any fruit preserve, jam, jelly or conserve can be used to fill Linzer Sables.

    Recipe #494584

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