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    319 Recipes

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    Served in Lowndes Grove Plantation, Charleston SC. source is from Taste of Charleston. Get your fruit, protein and carbs in one serving! And a great way to get the kids to help cook!

    Recipe #418049

    From the taste of charleston (SC) this recipe is served at Boone Hall Plantation's Serena's Kitchen. The source states that instead of salt and pepper you can use Salad Supreme (whatever that is)

    Recipe #418047

    This is a easy make-ahead dessert that is great with some ice cream!

    Recipe #418044

    1 Reviews |  By Shawn C

    As served on the buffet at the one in Charleston SC!!

    Recipe #418037

    I made this recipe by using the ingredients of two different recipes on Zaar, and it was really great! You could marinate these for several hours or overnight if you wish. Also this would probably be just as great on the grill. We ate this with my roasted onions and potatoes recipe and broccoli with cheese. Have a great meal!

    Recipe #416589

    1 Reviews |  By Shawn C

    found somewhere this is the starter for other recipes on Zaar you will need. or just to share for others to make bread. Important notes for the mix are: Do not use any type of metal spoon, bowl or pan. use glass, wood or plastics only. Do not refridgerate batter. Let air out of bag daily. It is normal to batter to bubble, ferment and rise. Do not feed or bake early. You will want to give the friend the instructions from day 1 to end for them to make and share. they only need the starter recipe if they are going to give it all away and keep non for themselves.

    Recipe #402826

    1 Reviews |  By Shawn C

    This is from my favorite southen mayo (DUKES) for those who can't get it I feel for you. because when we lived in California I couldn't get it and I actually missed my mayonaise. But you can use whatever real mayonaise is your favorite. After attempting the original recipe I adjusted it since it just wasn't right. and this is now my version of thiers. Please enjoy!

    Recipe #390145

    A different twist on deviled eggs. Using claw meat adds more crab flavor- for a milder crab flavor use white crab meat which you can buy in the can, just drain well and fingers through to make sure there are no shells

    Recipe #390136

    Recipe #388997

    From sam's club recipes. although this dish was paired for a meal- I believe it is better left as an appetizer. Since this is so simple you can assemble ahead of time and cook as needed while quests are eating and mingling. I love this since I like my spinach and artichoke dip warm. You could even try spicing things up a bit by adding a spinkle of cayenne in the dip or any other spice you like

    Recipe #388975

    From a New York times article- i found this recipe intriquing and since it derives from a southern state I am always up for that- for we southerners are know for eating WELL! In the article it was suggested that it is good on vegetables as well as poultry

    Recipe #388100

    One of the strangest recipes I have found yet. I haven't tried this but wanted to share.

    Recipe #388087

    southern cooking at its best

    Recipe #387817

    This recipe was found in a insert in the paper called American Profile and was made by a lady named Carolyn Hayes from Elba NY. A guy in our office makes these for us and they never last long. He did say that it takes a while to get them perfect. All I know is these are too good not to share. i made these using silicon baking sheets and the first batch took around 20 minutes the others around 19- watch them carefully adding 2 minutes at a time until the edges start turning brown. also beware that your spatula to remove will become encrusted with the toffee and harder to scoop off the cookies- scrape the spatula beteewn batches. these are still the best ever!

    Recipe #383244

    1 Reviews |  By Shawn C

    This just came to me when trying to figure out what to do with 1 lb of large shrimp and about 10 large scallops! I used what I had in the fridge, and if I had some fresh mushrooms I would've added them also that is why they are optional in the ingredient list. The picture I took is actually from the day I created the dish

    Recipe #383005

    1 Reviews |  By Shawn C

    Sometimes we pass up the mustard based sauce for a vinegar and spice kick!

    Recipe #382172

    found on internet when trying to find one like melting pot

    Recipe #382164

    found this while looking for fondue dipping recipes and thought this would be good on any kind of meat or sandwiches you would like to heat up!

    Recipe #381231

    I haven't tried this yet, but it was in some old files and thought I would share.

    Recipe #379738

    1 Reviews |  By Shawn C

    another lowcountry favorite

    Recipe #378278

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