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    19 Recipes

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    The best chicken soup courtesy of the worst ex-husband.

    Recipe #448924

    The recipe is from one of my favorite chefs in Dallas: Doug Brown.

    Recipe #398913

    Another beauty from Courtney, my best grilling friend. If you wanted smokey flavor, you could grill the corn instead of roasting it in the oven!

    Recipe #385235

    It was a hot Saturday in July in Texas. My friend, Courtney, had a cook-out beside the pool and grilled this delicious chicken. It was flavorful, aromatic and juicy. Perfect accompaniments would be cilantro-lime rice, black beans (just add tomatoes and garic!) and, of course, a cold brew. Prep time is marinating time.

    Recipe #384441

    Laurie's Jalapeno Bean Dip - perfect for football watching!

    Recipe #382408

    This recipe came from my friends Wendy and Robin. They are fabulous, the recipe is fabulous. Coincidence? I think NOT. :-) If you want to make 1 or 2, just keep the watermelon chunks in the freezer until they're ready to use and muddle them in the glass or throw in a small blender or food processor.

    Recipe #382353

    From a cookbook my best friend from Georgia gave me during my freshman year of college. I've been making it for 10 years now and it's gotten rave reviews every time I make it. Do NOT leave out the vinegar. Seriously. Don't even think about it.

    Recipe #382352

    A recipe for those of us who prefer our ribs without the barbecue sauce. They're really easy and can be altered into just about any flavor combination. Courtesy of The Hungry Mouse

    Recipe #382347

    Here’s a beautiful snack and appetizer that always goes over well both at Thanksgiving and at Christmas time. Sparkling sugared cranberries make a sensationally pretty addition to your snack tray and is sensationally fun in the mouth. It pops in your mouth and releases an addictive tart sweetness that makes you grab another, and another, and another. Try it. You’ll be hooked. If not, at least you’ll fight urinary tract infections and load up on antioxidants. From Bon Appegeek

    Recipe #381639

    From my favorite Cuban restaurant in Dallas, TX. "Cooking Time" is just time for the drink to chill in the fridge.

    Recipe #381209

    Fennel and orange zest complement one another as well as the pantry staples canned tuna, chickpeas and tomatoes. If you don't happen to have fedelini on hand, spaghettini or vermicelli would be fine. Notes: Canned Tuna: Different brands of tuna vary tremendously. Here we use tuna packed in oil, and we count on that oil as part of the sauce. If your tuna has less than 1 1/2 tablespoons oil per can, add a little extra cooking oil to make up for the difference. Wine Recommendation: Wine with plenty of acidity will stand up to the fennel and tuna. A bottle of either Sancerre from the Loire Valley in France or sauvignon blanc from California will do nicely.

    Recipe #363064

    You’re officially an apple, complete with muffin top and belly roll. On the upside, you still have some love for the pear. So treat yourself and others to this simple, Asian-inspired dessert courtesy of Uptown’s Steel Restaurant & Lounge in Dallas, Texas.

    Recipe #345897

    My mom started making this dish at Christmas years ago and it's a hit every time. The sweet and savory combination is wonderful. Tip: When you go to the deli to get the meat, have them grind the two types together so you don't have to go the trouble of having to mix them together when you get home!

    Recipe #337342

    I adapted this recipe from the sticker that came on the squash when I bought it at the grocery store.

    Recipe #332426

    Yes, really. After recently having a bacon chocolate bar (made by the skilled hands of those at Vosgues Haute Chocolat) and loving it, I was inspired to make the same thing in cookie form. It's the prefect combination of savory and sweet. Adults can't get enough of them. Try them and I promise you'll be making a second batch! Thank you Dallas Morning News! Preparation time, below, includes 1 hour of chilling the dough.

    Recipe #299238

    A southwestern flare for a summertime drink favorite! For mild flavor, leave the jalapeno in for 4-8 hours. For a spicier beverage, leave the pepper in longer. I leave mine in for 12 hours and it has a good bit of zing. Beautiful presentation too!

    Recipe #297686

    A family favorite for years and years: it's just not Christmas/New Years/Easter without Aunt Sue's cheese ball. She borrowed the recipe from a co-worker at the telephone company YEARS ago and has adopted it as her own. Easy. Quick. DELISH. If you want a fancier version, use cream cheese, worchester, accent, green onions....but substitute proscuito for the beef and add chopped roasted red peppers and minced black olives.

    Recipe #289580

    Right off the bag of Hershey's Cinnamon Chips. These are a favorite at my house!

    Recipe #263873

    This spicy sauce, when served over grilled shrimp and rice, is to die for. Serve with Firehose Reisling to put out the fire!

    Recipe #263598


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