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    221 Recipes

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    6 Reviews |  By Kim127

    This recipe comes from the March 2007 issue of Cooking Light. It is a nice supper for during the week. The original recipe called for 2 tablespoons of the hoisin sauce, which I thought was too much. It has a real strong flavor, and about half that was good for us. I thought the original amount drowned out the other flavors of the recipe. The original recipe also only called for 2 teaspoons of the peanut oil, but I needed more to keep the veggies from sticking.

    Recipe #229709

    3 Reviews |  By Kim127

    This is a simple way to enjoy venison steaks. The foil packet is easily made by ripping off a large sheet of foil, place ingredients on one half, fold the foil over the ingredients and then fold all the edges over to seal the packet. If you like spicy, go ahead and increase the seasoning to 2 teaspoons (I usually just sprinkle it on). You can also add some minced garlic or a shot of wine. Grilling time will vary on how thick your steaks are and how you like it cooked.

    Recipe #222950

    14 Reviews |  By Kim127

    Wow, watch out for these! So tasty! The original recipe called for half and half, but I like the milk.

    Recipe #220304

    5 Reviews |  By Kim127

    This will keep you warmed up!

    Recipe #219732

    9 Reviews |  By Kim127

    I picked this up of the aaa-recipe site. So good! I has never thought of freezing coffee into cubes, what a great idea!!

    Recipe #215699

    10 Reviews |  By Kim127

    Great summer drink from the people of Midori.

    Recipe #204915

    7 Reviews |  By Kim127

    From the people at Midori.

    Recipe #204913

    4 Reviews |  By Kim127

    Cut this out of the Sunday coupon inserts. States the recipe was created for Dragone cheese by Cooking Light Supper Clubs. Sounds delicious!

    Recipe #204840

    5 Reviews |  By Kim127

    Love these!!

    Recipe #202940

    8 Reviews |  By Kim127

    You really only need two things to enjoy life. :)

    Recipe #202941

    3 Reviews |  By Kim127

    We just love Brussels Sprouts and always quickly eat up any we get from the garden.

    Recipe #202921

    1 Reviews |  By Kim127

    This just looked really interesting and I wanted to save the recipe. This is from a November 2004 issue of Country Living. Can be served either hot or as pamegranate-champagne cocktails.

    Recipe #202922

    8 Reviews |  By Kim127

    This came out of the Sunday newspaper coupon flier. Sounded simple and yummy so I wanted to save it.

    Recipe #189389

    15 Reviews |  By Kim127

    Shots anyone?? Posted for World Tour 2006.

    Recipe #176671

    6 Reviews |  By Kim127

    Gotta love blue drinks! SPosted for Zaar World Tour 2006.

    Recipe #173982

    4 Reviews |  By Kim127

    If using a grill, try to avoid cooking too quickly or burning. Posted for Zaar World Tour 2006. Cooking time includes marinating time.

    Recipe #173883

    12 Reviews |  By Kim127

    "This classic salad is a wonderful combination of textures and flavors. The saltiness of the cheese is balanced by the refreshing salad vegetables." From Around the World Cookbook. Posted for Zaar World Tour 2006.

    Recipe #173720

    2 Reviews |  By Kim127

    I haven't tried this yet. Serve over cous cous with lemon slices. Posted for Zaar World Tour 2006. Cooking time includes refrigeration time.

    Recipe #173663

    4 Reviews |  By Kim127

    This recipe was in an Around the World cookbook I have. Posted for the Africa region of Zaar World Tour 2006. Cook time is chilling time.

    Recipe #173586

    6 Reviews |  By Kim127

    Potato pancakes (Rievkooche) a particular favorite at fairs and such. This delicious snack is so beloved, that a local song advises opening a stand on the old market if all else fails -- a testament to the snack's sure-sale appeal. The pancakes are freshly fried and eaten with applesauce as visitors stroll between attractions. The following recipe gives you a taste of why these treats are so popular. Posted for the Zaar World Tour 2006. I haven't made this recipe so the cooking and prep time are just guesses.

    Recipe #173315

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