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    You are in: Home / jewelsf's Public Recipes
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    8 Recipes

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    1 Reviews |  By jewelsf

    This is a ginger-flavored sugar for coating candies, topping baked goods, etc. it has a strong ginger flavor, which may be altered to taste by modifying the amount of ginger used. I am using it to coat truffles but the uses are endless! The ginger must be fresh ginger and should be grated very finely (a microplane is best).

    Recipe #344499

    I made this salad specifically to use some of the wonderful beets I pickled in cumin, coriander, and clove. It was a hit at my family Christmas party, and I hope it will be a hit in your home, too!

    Recipe #471796

    I had some poblanos in the fridge and made up this recipe as a means to use them up. it is a great way to use the crumbs in the bottom of a bag of corn tortilla chips.

    Recipe #468106

    1 Reviews |  By jewelsf

    This is a sweet salad/dessert that is perfect for fall when apples are in season. The sauce uses cajeta caramel, which is easy to make but a little time-consuming.

    Recipe #465015

    1 Reviews |  By jewelsf

    A yummy and simple way to use fresh asparagus. I was inspired to write this recipe after watching my almost-4-year-old picky eater gobble up a mixture of orzo and sundried tomatos at Trader Joe's. The asparagus can easily be changed to another vegetable; I have successfully used brussels sprouts with a very pleasing result.

    Recipe #459607

    1 Reviews |  By jewelsf

    I modified a chocolate banana muffin recipe to incorporate carob. I hope you enjoy this recipe!

    Recipe #449246

    3 Reviews |  By jewelsf

    a delicious combination of vegetables, grains, and beans, tossed with a creamy avocado dressing.

    Recipe #371550

    Quinoa is a wonderful thing to have on hand. It is considered a supergrain because it is a complete protein. You could use another grain in this recipe and I'm sure it would be just as yummy. The recipe is fairly simple, and consists of the types of ingredients that I usually have on hand, particularly in the spring and early summer when fresh asparagus is on sale. I hope you enjoy it!

    Recipe #311982

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